Celebrating Welsh food and drink

specialityfoodmagazine.com 33 Do Goodly RICHARD ABBEY Do Goodly Foods was established in 2021 by Richard Abbey and Scott Davis, aMichelin trained chef. At Do Goodly, they believe dips should domore than taste good – they should do good too. That’s why they’ve created a range of deliciously different dips designed to bring something unique, fresh, and better-for-you to the world of dips. Their Great Taste Award-winning, 100%plant-based and gluten-free dips are packed with flavour, protein/ fibre, and goodness – perfect for today’s health-conscious customers. But it’s not just about great taste – the team is proud to “do goodly” by donating 10%of profits to themental health charity Mind, so every pot trulymakes a difference. The full range consists of: Sun-Dried Tomato Houmous, a Two Star Great Taste Award-winning flavour-packed houmous; Smashed Pea Guacamole, a delicious twist on the traditional guacamolemade with a blend of green peas and avocado, flavoured with extra virgin olive oil, jalapeño and coriander; Jalapeños & Smashed Pea Guacamole, for those who want a lovely jalapeño heat kick in their guacamole; Harissa Spiced Salsa, a lightly spiced, flavour-packed salsa made with a blend of fresh chunky tomatoes, red peppers, lime juice and harissa paste; and Roasted Red Pepper – Romesco Style, a deliciously vibrant roasted red pepper dip, inspired by a Spanish classic romesco. dogoodlyfoods.com CraftyPickle ARTHUR & MADI MYERS Crafty Pickle founders Arthur andMadi are nutritionists and initially were interested in fermented foods for the associated gut health benefits, but when they started exploring the wild world of fermentation their eyes were opened to the preservation power of fermentation and its ability to create unique, tongue-tickling flavours. They wanted to promote these benefits and do some good with their business, so use as much surplus or imperfect produce in their production as possible. In the Crafty Pickle range are three sauerkrauts and two kimchis, all of which are vegan. There is a flavour for everyone, from traditional German-style Garlic & Caraway Kraut to Latin-American Jalapeño & Lime Kraut and traditional Korean-style Kimchi made with redmiso. They alsomake use of seasonal surplus with their limited batch ferments; this year they have used surplus cucumbers in a Dill Pickle Kraut and currently have a Piccalilli Kraut on rotation. Arthur andMadi are proud to be aWelsh business and teach fermentation classes. thecraftypickle.co.uk