Bringing renowned industry expertise to the non-meat category, delivering a premium solution for hospitality operators.
We are proud to announce the launch of our new Mushroom and Halloumi Patty, developed over an intensive 18-month period to meet growing demand for premium non-meat menu options without compromising on quality, flavour, or eating experience.
Best known for our award-winning beef and commitment to supplying the hospitality industry with exceptional products, we have applied the same exacting standards, expertise and attention to detail to create a non-meat patty designed specifically for professional kitchens.
The move comes in response to feedback from operators looking for non-meat menu options that match the quality of their wider offering.
“At Aubrey Allen, we’ve always believed every item on a menu should be as good as it can possibly be,” said Lucianne Allen, Director and granddaughter of Aubrey Allen.
“When we explored the non-meat options available in the market, we felt there was a real opportunity to do better. Many products lacked the flavour, texture and overall satisfaction that diners expect from a quality dining experience. We saw that as a challenge worth taking on.”
Rather than creating a meat substitute, our development team focused on creating a genuinely delicious patty in its own right. The resulting recipe combines mushroom and halloumi, along with tomato and garlic purée and pea protein, to deliver a rich, savoury flavour profile and satisfying texture.
The project represented a significant departure from our traditional expertise, requiring extensive testing, refinement and collaboration across multiple departments.
“The first versions weren’t where we wanted them to be,” added Hollie Lowndes, Management Accountant and member of the project team. “But we stayed committed to the process. Through countless trials and continuous improvement, we’ve developed a product that we’re genuinely proud to put our name on.”
It is important to stress that this launch is not a move away from our core beef burger offering, which remains central to the business.
“Our beef burgers continue to be a cornerstone of what we do. This launch isn’t about replacing anything; it’s about extending the same Aubrey Allen quality standards to customers looking for a premium non-meat option.”
The new Mushroom and Halloumi Patty has been developed for hospitality operators across burger customers, pubs, restaurants, hotels and catering venues looking to offer a high-quality non-meat choice while simplifying supply chains through a trusted supplier. It can also be purchased by the public to cook at home from our deli in Leamington Spa.
For optimum results, we recommend deep frying the patty at 170°C for approximately four minutes, creating a crisp golden exterior and succulent centre.
