Gallagher has been in the industry for 25 years working alongside some of the world’s top Michelin-starred chefs including Raymond Blanc at Le Manoir Quat Saisons where she honed her culinary skills. She also led the food and drink innovation team at Bettys, the café and food chain.
Freaks of Nature founder Peter Ahye said: “Claire is a highly innovative product developer; it really is quite a coup for us to have her on board. She had been working with us for a few months as a consultant helping to expand our product range but now she is a fully-fledged member of the team.
“The input she had in developing our latest dessert has been invaluable. It’s the first plant-based and gluten-free Belgium chocolate mousse in the UK. She’s as passionate as I am about creating great tasting plant-based desserts without compromising on quality.”
Gallagher said she is excited about joining a company that is “bold” in its approach to making
The best tasting plant-based desserts possible.
“We are committed to using the highest quality raw ingredients and because we are the only producer making desserts in a dedicated site that is free from gluten, dairy and egg the market potential is significant and safe,” Gallagher said.
All of Freaks of Nature’s desserts are produced in its purpose-built facility in Ossett which is British Retail Consortium (BRC) grade A accredited and is the largest factory of its kind in Europe.
The dessert market has 15 products on sale at major retailers including Asda, Morrisons, Tesco, Sainsbury’s, Waitrose, CO-OP, Ocado, Planet Organic and Whole Foods.