Kentish Oils, producer of award-winning farm pressed rapeseed oils, has secured a regional listing with Tesco for its 500ml original rapeseed oil. The new listing sees the oil on shelves in 42 Tesco stores across Kent, Sussex & Surrey.
Established in 2008, the Kent based company produces cold pressed rapeseed oil using seed grown on the farm surrounding their unit near Manston, Kent. Demand for rapeseed oil has increased over recent years, as interest in locally produced, high quality food & drink has grown. There are also a number of health benefits associated with rapeseed oil, including being high in Omega 3, low in saturated fats and a good source of Vitamin E. With a low smoke point, rapeseed oil is also very versatile and so can be used for roasting, frying, dressing, marinating and baking.
Laura Bounds, Owner & Managing Director of Kentish Oils, commented “We have seen a rapidly increasing demand for our oils and securing this new listing with Tesco means that our oils are now much more widely available. We are passionate about producing an oil which is 100% traceable and as the first Kent producer to grow, press & bottle on farm, we are also able to ensure the quality of every single bottle from the field to the shelf.”
“The rapeseed oil is a beautiful product that can be used for so many different things. One of the challenges is educating people about just how good rapeseed oil is for cooking; it’s versatile, and retains its properties when you cook with it. It looks pure even in a deep fat fryer! Now that more chefs are starting to use it, this will change people’s perception. With people starting to buy into the product, we wanted to create a brand that was sexy, that stands out on the shelves and makes people want to buy it. The packaging we went for is bright and definitely stands out!”
Kentish Oils original rapeseed oil, which is Red Tractor certified, is available at Tesco stores throughout the South East as well as being stocked by independent farm shops, delis & restaurants throughout the UK.
Read our previous interview with Laura Bounds