By Tony Goodger, head of communications, AIMS
Legghorn, no, I am not referring to the breed of poultry nor the cartoon character, both of which are spelt Leghorn, but am instead referring to a new chicken brand which has hit the foodservice market.
As with all good stories it is necessary to start at the beginning. One of the UK’s big two multi-temperature foodservice delivery businesses Bidfood. They are always looking to extend their branded range proposition and one of their platforms for engaging with SMEs is a product showcase style event as part of their Open Doors Programme.
Open Doors is specifically aimed at “unlocking the potential of emerging suppliers and providing our customers access to best in class innovation”.
One of Bidfood’s largest customers is a contract catering business called Wilson Street Holdings though they are more commonly known as WSH Group.
In the UK WSH operate 10 brands, some of which cater to the school meals market, both in the private sector and state schools. Other markets include universities, at work restaurants, premium end event catering and even the sandwich and buffet business, Benugo.
In many markets WSH have to win the right to provide catering services through successful tender bids. So, imagine if they were able to include in their bid that they serve 100% British Red Tractor Chicken that is low in CO₂ and sold in BRC Grade A 100% recycled packaging? Undoubtedly, they would be better placed then some of their competitors.
Which brings me back to Legghorn.
Founded by food industry entrepreneur, Richard Murray, in January 2024, he spent his childhood on a farm and, after university and a spell in The City, founded, a London Fish Wholesaler which he subsequently sold to Bidfood / Bidfresh.
Richard says that Legghorn is “my most exciting and impactful business that is unlocking the taste, nutrition and carbon savings of by-product Breeder hen”.
Produced in partnership with Noble Foods, Legghorn chicken mince is a blend of 420 day old Breeder hen thigh meat, hearts, livers, and gizzards which results in “meat with a richer, deeper flavour than standard chicken”.
By repurposing breeder hens into the human food chain Legghorn are able to present their mince as having a low carbon footprint of 0.53kg of CO₂ per kilogram.
Add to this the birds have been raised antibiotic-free on Red Tractor-certified farms and can carry nutritional claims that it is rich in protein, iron, zinc, selenium, and vitamins A and B.
As a minced product Legghorn suggest that it is used to make meatballs, koftas, dumplings and any ragu based dish, just as they did in traditional Italian cookery.
To the list I’d add burgers, Chinese iceberg lettuce wraps etc.
WSH have been effusive in their praise for the product with their head of food and UK agriculture procurement, Kevin Dumford, saying that “From the first conversation, it was clear Legghorn was a perfect supplier to support, particularly given the fit with WSH’s goals”.
But away from WSH, Legghorn have also received some rave reviews from chefs.
Shuko Oda at the Japanese restaurant Koya said, “Delicious. I made hen dumplings / meatballs with mince, spring onions, ginger, sesame oil, seasoning etc., and cooked them in dashi to make soup. It was delicious, really fluffy and light in texture”.
While Ryan Walker, Chef at Silo described the mince as “Versatile”. He “tried a ragu with it and that works very well as an alternative. Flavour profile is very similar to the classic veal, pork, lamb & offal mix! We made a kofta with it as well and it worked very well”.
So, here’s a bigger opportunity for Bidfood and Legghorn. The Government wishes to see “50% of food purchased across the public sector to be local or to higher environmental standards”.
Why not both? With a less than clear definition as to what actually constitutes either “local” or “higher environmental standards” the skilled marketers have, in Legghorn, a product which ticks both public sector boxes instead of the either / or proposition stated.
Whilst I am not sure what, if any, intellectual property exists for Legghorn’s chicken mince, but no doubt other breeder birds are available, and other processors may see a “me too” opportunity not just in foodservice but also in retail processed chicken products.
But I’ll leave the last word to Sam Bryant, Founder of London based burger business Whole Beast, “The mince is sensational!”.