Hannah McCollum / ChicP
Hannah McCollum is driven by a passion to change people’s attitudes to food preparation, consumption and waste and strives to encourage people to think differently about the way they eat. A chef turned entrepreneur, Hannah launched her company, ChicP, supporting British farmers by creating a variety of houmous made from their surplus, imperfect vegetables. She is a graduate of Durham University and Grange Cookery school in Somerset, and began her culinary career as an events organiser and chef, working in the food, film, arts and travel industries and continues to cook for private families in the UK and abroad, at events, canapé parties, dinner parties and holidays.
While working for catering & events companies, she witnessed the colossal volumes of food wasted. This combined with a love for healthy, fresh food, using local ingredients and creating new dishes from the food we already have in our homes, gave Hannah the clear vision for ChicP. Rather than looking at recipes that require new ingredients, Hannah takes existing food and creates something new.
Collaborating with food writer and photographer Izy Hossack, Hannah is writing a book all about the creativity of houmous, which about so much more than just ‘houmous’. It is about giving food another life. ChicP’s mantra is Eat Better, Live Better, Do Better. ChicP has been featured on Jamie Oliver’s Food Revolution, and her products are available at Whole Foods, Ocado, Amazon Fresh, Fortnum & Mason and Selfridge’s.
Social Media / Website Links
Agent: Natalie Galustian