Our Story



Matthew Atkins is a professional chef and entrepreneur. He is the founder of The Hemp Pantry and creator of Veurre, the organic plant-based alternative to butter that is free from dairy, nut, soya and palm oil.

Matthew Atkins is a professional chef and entrepreneur. He is the founder of The Hemp Pantry and creator of Veurre, the organic plant-based alternative to butter that is free from dairy, nut, soya and palm oil.

Matthew began his chef career at 16. As passionate about travelling as he is about cooking, at 19 he moved to Europe and worked as a chef in restaurants and hotels across the continent.

After four successful years in mainland Europe, he then became a private chef on board luxury superyachts providing 6* service to some of the world’s most influential people, while sailing around the world. It was during this time that he started to develop his own products to cater to his vegan and dairy-free clients and their guests.

Determined to improve many of the early vegan recipes he prepared, he started researching and using more unique ingredients in order to reach the level of excellence he wanted. Not being able to find suitable, high quality plant-based alternatives, he decided to create his own.

For six years, Matthew continually experimented, trialling various recipes and ingredients. One of his biggest challenges was that vegan cakes and pastries, including croissants, were dry and spoiled quickly. They needed a butter alternative, and that is when Veurre was born. By using Veurre, cakes and bakes had a better texture and kept fresher for longer.

Originally, Veurre contained almond milk but Matthew wanted to make it free from all the major allergens so it could be used for his soya-free and nut-free clients. He switched the almond milk for hemp milk and it worked perfectly.

Hemp has numerous health and sustainability benefits, and Matthew decided to use it as a main ingredient in all of his plant-based products. He left the yachting industry and returned to the UK to perfect the Veurre recipe for a further two years before launching The Hemp Pantry.

Alongside its unique flagship butter alternative, Veurre, The Hemp Pantry is developing hemp cheese alternatives as well as sauces, oils, pesto, and hummus. There will also be confectionary, including fudge and shortbread, and a fine pastry range. As with Veurre, all these products will be free from dairy, soya and nuts and will not contain palm oil.

The Vision


Sustainability through hemp 

Matt's vision for The Hemp Pantry is to support and encourage sustainable, plant-based food production, showing that food can be produced with an ingredients list that anyone can understand and that benefits people and the environment now and into the future.


Matt is busy devoting his expertise in The Hemp Pantry kitchen, creating exciting and delicious real hemp food products that he is eager to share with you once perfected.

Dairy, Nut & Soya Free

Hemp Seeds


Cold Pressed Coconut Oil

Cook, Bake, Melt & Spread

Raw Cacao Butter


Cold Pressed Olive Oil


Classic All Veurre Shortbread Biscuits


Recipes from The Hemp Pantry

Guilt free, dairy free and totally delicious

  1. Preheat the oven to 190C/375F/Gas 5.
  2. Beat the Veurre and caster sugar together until light and smooth.
  3. Sieve in the plain flour and mix to a smooth paste, making sure there are no lumps.
  4. Turn out onto a lightly floured work surface and gently roll out the mixture until it is 1cm in thickness.
  5. Cut out your desired shapes and place onto a baking tray.
  6. Dust with caster sugar and chill in the fridge for 20 minutes.
  7. Bake in the oven for 20 minutes, until golden brown.
  8. Allow too cool on a wire rack until they are cool enough to enjoy!!
All You Need is:
Caster Sugar
Plain Flour

  • Mixing bowl
  • Sieve
  • Rolling Pin
  • Wooden Spoon
  • Pastry Cutters/Knife
  • Baking Tray

Cooking Info
Preperation time
30 minutes
Cooking time
20 Minutes

Heavenly dairy free cheesecake


Recipes from The Hemp Pantry

Raw Blueberry and Macadamia Style Cheese Cake with Veurre

  1. Place the macadamia nuts, softened Veurre, salt and dates into your food processor and process until combined.
  2. Line the bottom and sides of your small cake tin with parchment paper and this will prevent the cheesecake sticking, making it easier to remove at the end. Once this is complete, press the macadamia nuts and veurre mixture down into the bottom of the cake tin to form the base layer.
  3. Place the raw cheesecake style filling ingredients into your high-speed blender and blend. Once you have a good cheesecake consistency you can then pour the mixture on top of the base layer and evenly smooth over the top.
  4. Place the raw style cheesecake in the freezer for an hour until it is firm to touch.
  5. Once the cheesecake is ready you can carefully remove it from the tin and slowly peel off the paper. Place it on a serving plate and then garnish it with your blueberries and pitted dates. When you have finished decorating you can return it this time to the fridge until it is ready to be served to your eagerly awaiting guests.
Base Ingredients
Macadamia Nuts
Pitted Dates
1 pinch
Sea Salt
Raw Cheesecake Style Filling
Cashew Nuts
Lemon juice
1 tbsp
Vanilla Extract
Garnish Ingredients (optional)

  • High speed blender
  • small cake tin
  • parchment paper
  • scissors
  • spatula

Cooking Info
Preparation Time
40 minutes
Freezing Time
1 hour

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