Hacking your meat favourites with true Butcher's craftmanship. The next big thing in plant-based gastronomy.

The Vegetarian Butcher distinguishes itself with a whole new generation of meat- and fish substitutes which chefs and culinary journalists find similar to the real thing. Ferran Adrià (El Bulli) and his team of chefs were convinced they were eating chicken thigh of excellent quality and Mark Bittman, food critic of The New York Times, praised our plant-based meat. The Independent headlined: "Is this the end of meat?"​, the French Huffington Post wrote an article about the rise of The Vegetarian Butcher, and national Dutch newspaper NRC Next made a review of four pages including the entire front page.

The concept has expanded from just one store in 2010 to 4000 sales outlets in 17 countries. You can find The Vegetarian Butcher's products in independent fruit-vegetable and butcher shops, natural food stores and supermarkets. The Vegetarian Butcher was voted Entrepreneur of the Year in 2015 and 2016, received high approval ratings for the NIMA marketing awards and Jaap Korteweg, CEO and founding father of The Vegetarian Butcher, has been listed in the top three of 100 top sustainability drivers in the Netherlands by Trouw newspaper, for the second time in a row! In 2019, The Vegetarian Butcher was chosen Coolest Dutch Brand.

Primary focus
Business model
Protein category
Meat fish analogs
End product application

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