From the heart of the UK food scene to a buzzworthy debut on the North American stage, Cock & Bull is quickly establishing itself as one of the most exciting emerging companies in the global plant-based space. Founded by celebrated British chef and television personality Richard Fox, the company has made a name for itself with its cheeky brand voice and serious culinary credentials. 

Cock & Bull wowed U.S. buyers during its 2024 debut at Plant Based World Expo North America in New York City, where it showcased a new take on classic British comfort foods. At a time when buyers are seeking authentic, internationally inspired, chef-crafted products that break through the clutter, Cock & Bull delivered with unmistakable flair. 

New Products: Bold Flavors, No Compromise 

Among the standout products drawing attention in both the UK and abroad is the Choriz-no Porky Pie—a smoky, spicy twist on the classic pork pie inspired by Spanish chorizo. It’s a bold reinvention of a traditional favorite, with rich spice blends wrapped in pastry so buttery, it’s hard to believe it’s vegan. 

Also making waves is the new Saus-ish Roll, boasting clean ingredients, big flavor, and zero artificial additives. With a texture and taste that rival its meat-based inspiration, this roll is anything but average. As the brand proudly proclaims: “This isn’t just food, it’s a revolution.” 

Retail Expansion and Recognition 

Cock & Bull’s playful yet premium products are making an impression on retail shelves—and racking up accolades along the way. At the 2025 Farm Shop & Deli Awards, the brand took home multiple honors: 

• 🥇 Gold for the Spicy Choriz-no Empanada 

• 🥇 Gold for the Chiki’ny and Mushroom Empanada 

• 🥈 Silver for the Spiced Beefy Empanada 

Judges were astounded by the products’ taste and texture—many not realizing they were entirely plant-based. This level of sensory performance is exactly what today’s retail buyers are looking for: products that wow meat-eaters and vegans alike, made with clean, transparent ingredients. 

Foodservice Innovation: Nutrition Meets Simplicity 

Cock & Bull isn’t stopping at retail. The company is also turning heads in the foodservice sector thanks to its collaboration with the University of Nottingham on a groundbreaking new ingredient. 

This new innovation, designed to elevate the nutritional profile of Cock & Bull’s offerings, is a single compound ingredient that “out-wheys” animal protein—without the animals. It’s rich in amino acids, fiber, zinc, iron, and calcium, all while steering clear of ultra-processed methods, GMOs, and common allergens. 

For foodservice operators, this presents an opportunity to menu high-impact, clean-label plant-based dishes that are rich in both flavor and functionality—delivering on the evolving expectations of health-conscious diners. 

Leading the Next Wave of Plant-Based Products 

Cock & Bull is part of a growing trend toward culturally rooted, chef-driven plant-based brands that bring storytelling, nostalgia, and world flavors to the forefront. For retailers and foodservice buyers, the brand’s portfolio offers the kind of differentiation and depth that today’s consumers are craving. 

Its reception in the U.S. market signals something even bigger: international brands that bring culinary authenticity and modern nutrition can break through, even in an increasingly crowded plant-based landscape. 

As the plant-based category matures, it’s not just about mimicking meat—it’s about redefining indulgence, tradition, and nourishment. Cock & Bull is actively expanding distribution and partnerships in North America. For retail or foodservice inquiries, reach out via Cock & Bull’s website or connect with the team on LinkedIn.