Janda Food
Janda Food is named after the two founders - Jon Honeyball & Andre Dang (J & A). The partners in life & business were inspired to launch Janda after their youngest nephew Oli was born with allergies to fish, egg & dairy.
About Janda Food
Janda is derived from the first names of the founders, Jon Honeyball and Andre Dang. Inspired by family and friends moving toward plant-based diets, and by their youngest nephew’s allergies to egg and dairy, they set out to make great-tasting vegan products that everyone can enjoy.
Our recipes start as ideas in our home kitchen in Warboys, and only make it to sale if they pass the family taste test. We make bold, punchy sauces, chutneys and pickles using natural ingredients, with no nasties and no flavour compromises.
We make our range in our small kitchen in Huntingdon, and all our staff live in the same village.
Our recipes start as ideas in our home kitchen in Warboys, and only make it to sale if they pass the family taste test. We make bold, punchy sauces, chutneys and pickles using natural ingredients, with no nasties and no flavour compromises.
We make our range in our small kitchen in Huntingdon, and all our staff live in the same village.
