Julienne Bruno Returns to Ocado and Foodservice Under Harvey & Brockless Ownership

Why It Matters

The relaunch broadens access to premium vegan cheese, strengthening Harvey & Brockless’s foothold in the fast‑growing UK plant‑based market and signaling deeper distribution of chef‑focused alternatives across retail and foodservice channels.

Key Takeaways

• Julienne Bruno relaunches three plant-based cheeses on Ocado
• New 800g formats target UK foodservice via Harvey & Brockless
• Acquisition by The Compleat Food Group expands its plant‑based portfolio
• Prices range £3.50‑£4.95 (~$4.40‑$6.20) for 150g packs
• Chef‑led brand aims to grow presence in pubs and restaurants

Pulse Analysis

The UK plant‑based cheese sector has accelerated as consumers seek dairy‑free options with authentic flavor and texture. Julienne Bruno, known for its artisan‑style vegan cheeses, was bought by Harvey & Brockless—part of The Compleat Food Group—in late 2025. The acquisition gave the brand access to a larger production facility and a robust distribution network, positioning it to meet rising demand from both home cooks and professional chefs. Maintaining its original recipes, the company is poised to capitalize on the premium segment of vegan dairy alternatives.

The Collection 01 relaunch introduces three flagship SKUs: Crematta, a whipped soy spread; Superstraccia, a soft curd ideal for pizza and pasta; and Burrella, an award‑winning firm‑yet‑creamy cheese for cold dishes. Retail pricing of £3.50 to £4.95 translates to roughly $4.40‑$6.20 per 150‑gram pack, while 800‑gram bulk formats cater to foodservice operators. By partnering with Ocado, Julienne Bruno taps into a fast‑growing online grocery channel, and the expanded foodservice distribution reaches pubs and restaurants seeking chef‑approved vegan ingredients.

Strategically, the move reinforces Harvey & Brockless’s ambition to become a leading plant‑based portfolio holder in the UK. Leveraging Julienne Bruno’s chef‑centric reputation, the brand can drive higher margins and differentiate itself in a crowded market. As more establishments adopt plant‑based menus, the availability of premium, versatile cheeses could accelerate the shift away from traditional dairy, offering growth opportunities for both retailers and foodservice providers.