Claire Hodgson and Steve Huggett are the dream team behind Hodge & Huggett. Together they have a combined experience of twenty years and have worked alongside some of the top chefs in the industry including Yotam Ottolenghi and Phil Howard. They have a deep passion for fresh tasty food, inspired by their travels and work with social enterprises, charities and the wasty 2 tasty movement. 

After meeting on Steve’s stall  Muffin Man & Co in 2017, Claire and Steve started volunteering together at food waste charities and social enterprises, including Foodcycle,  Liberty Kitchen and Mike’s Table. At the latter they cooked at pop up supper clubs where the paying guests subsidise meals for more vulnerable members of the community, and created the three course menu using only surplus ingredients.  

Finding the volunteer incredibly rewarding and seeing the impact it has on lives, whilst at the same time minimising food waste, the pair decided they wanted to take what they had learnt from these experiences and apply it to their own business – thus, Hodge & Huggett was born!

Together they aim to re-educate people by challenging their perceptions and attitudes as to what they regard as food waste. They set out to find a use for everything  – from creating pesto out of carrot tops and using onion skins for stock. Furthermore, by tailoring their menu with the seasons, Claire and Steve hope people will gain an understanding and appreciation of how long it takes to grow fruit and vegetables.

Hodge & Huggett deliver bespoke dinning experiences, pop ups and supper clubs and Steve and Claire run their own independent food stalls 

Claire and Steve still volunteer regularly.