Business North July / August 2021

8 | Farro Ready to Cook meals and Farro Kitchen meals span a variety of delicious dishes including chicken marbella, sous vide chermoula lamb shoulders and many more. RETAIL Farro F arro’s meal range really took off during lockdown as people had more time for cooking and found comfort in making their own gourmet meals, says Farro founder Janene Draper. Janene and husband James developed the Ready to Cook range in 2018 when they went sailing to Tonga and needed to prepare meals to take on their journey. Others wanted to purchase the meals they made and so they tri- alled them in one of their stores. They quickly sold out and the range grew from there. Today the Farro Ready to Cook dishes span a variety of delicious dishes including chicken marbella, sous vide chermoula lamb shoul- ders, smoky pork shoulders and many more. Each meal comes complete with everything needed to enable busy people to produce gourmet meals in their own kitchen. Meal range a winner All recipes are carefully quality tested and developed by Farro. “It’s about deliciousness first,” says Janene. “That’s the start of the process for us.” Meals are produced in the company’s Orakei kitchen each day so meals arrive as fresh as possible to the customer. The Farro Kitchen meals are the other pop- ular offering – the same principles apply but the meals are already cooked and ready for people to simply heat and eat. “The ranges make it easy for people to be gourmet chefs in their own kitchens,” says Janene. “They are for busy people who love to cook and want something delicious, addi- tive-free and healthy.” The Farro Christmas food kits have everything for a gourmet festive celebration. Making a difference - page 10