Meet the Makers: Husk & Honey

Meet the Makers: Husk & Honey

Jules Kirby-SmithNov 23, '20

Husk and Honey was born in a kitchen in Stoke Newington, after Hedié Howells came back from a trip to South America obsessed with granola. In meat-loving Brazil she had found it hard to get good vegetarian food, so ended up eating granola-topped acai bowls for breakfast, lunch and dinner. And so her passion for the crunchy and chewy oat clusters was born.

Soon she was making batches of granola at home, selling it to neighbours and honing her home-made recipe. Then a friend asked her to set up a stall at a food market she was running, and the enthusiastic response from customers made Hedié realise she was on to something

She enlisted her sister Verity to help with the financial strategy and administration side of things, and soon they were flying. Fast-forward to 2018 and they won the Cereal category of the Great British Food Awards. The award was judged by Michelin-starred chef Michel Roux Jr. Describing their granola, he said: “It has a little hint of sweetness from the fruit and honey with a pleasant crunch. Every now and then there is an explosion of taste from the Himalayan salt. It is really delicious with goat’s milk yoghurt and a few blueberries.”

Now they run the only dedicated granola bakery in London, in the area known for multiple artisan food producers, Spa Terminus, under Bermondsey's railway arches. They work with an organic oat grower in Scotland, source their honey from a small bee-keeper in Lincolnshire, and really care about the provenance of every ingredient they use.