About Unruly Foods

OurKitchen

We’re Unruly Foods, and our job is to make the food people already love without asking the planet to pay for it — proper flavour, proper protein, grown in fields instead of feedlots.

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Stubborn Origins

In 2011, Dr. Amara Okonjo set out to fix the part of climate change that sits on a plate. She and a small bench of food scientists rebuilt mince from plants, and the Unruly Patty landed in 2017. We have been at it every day since.

About our purpose

A stack of plant-based patties on a plate — photo by Sofía Nuñez on Pexels

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Beef From A Field

We started with one blunt question: what actually makes beef taste like beef? Then we worked out how to build that flavour out of things that grow in soil.

More about our ingredients

Flat lay of plant proteins, herbs and spices — photo by cottonbro studio on Pexels

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Fresh From The Pass

Keep up with what Unruly is cooking, launching, and cheerfully arguing about this month.

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A plate of plant-based bolognese — photo by Lucio Panerai on Pexels

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Some of

OurNumbers

Kitchens across Europe

380+

Unreasonably driven people

24+

Products on shelves

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Meet the ringleaders

The people behind Unruly are food scientists and line cooks, supply-chain veterans and second-week interns, big thinkers and small-detail obsessives. What we share is stubbornness, curiosity, and a grudge against wasted land.