HELL sources the free-range meaty goodness on your pizzas from Wellington-based Harrington’s Smallgoods. HELL began working Harrington’s more than 20 years ago, and since then have built a relationship based on quality, sustainability, and care for animal welfare.
100% Kiwi-owned and crafted, Harrington’s sources its meat from quality local farms, and uses traditional recipes and artisan know-how to create superb sausages, bacon, and sensational specialties, and the tasty meat you’ve come to know and love on your HELL pizza.
A Meeting of Minds
Colin Harrington Bridge, the founder of Harrington’s opened his first Wellington store around the same time Callum Davies, HELL founder and Director, set up the first HELL store in Kelburn in 1996. Callum began working with Colin, and the rest, (as they say) is history.
The relationship between HELL and Harrington’s has evolved over the last 20 years, most recently in 2015 when HELL went 100% free range.
Callum Davies says Harrington’s decision to switch their supply to free-range as well meant HELL had a supply chain it could rely on.
“Requiring fresh supply meant the relationship between the farm and Harrington’s as well as HELL had to be open and robust. We are passionate about ensuring our meat has been well-cared for, something Harrington’s provides”. Callum Davies
Both HELL and Harrington's believe in providing quality, tasty food to Kiwis - this combined commitment to free-range, sustainably farmed products has paved the way for an enduring relationship.
Angus Black, General Manager of Harringtons, says these shared ideals are important.
“HELL shares the same values as us, wanting to create great pizza with quality ingredients. We take animal welfare incredibly seriously, that is why we both insist on knowing where our meat comes from and that it is environmentally friendly and sustainable”.
Angus Black, GM of Harrington’s Smallgoods
together, HELL and Harrington’s Smallgoods can trace the meat it uses from
Field to Fork, Paddock to Pizza (which greatly pleases the Master!)
A Hunger for Innovation
HELL makes more than 75,000 free-range pizzas every week but is always looking for something new and exciting to add to the menu.
Ben Cumming, General Manager of HELL, says the aim is to create five-six new pizzas each year. The HQ team is constantly researching, brainstorming, working with suppliers to source ingredients and taste testing potential new creations.
“Once we have an idea, we get our entire head office involved in taste-testing and feedback. We all love food, and most of us come from working in HELL stores, so we know what will work in terms of production, and taste”
Callum Davies still has ultimate responsibility when it comes to product development.
“Callum created the original HELL recipes and has been doing this for more than 20 years so I know we are in good hands. Creating new products is a part of the business everyone really enjoys, and the feeling of nailing the final result and getting great customer feedback is what we live for,” says Ben Cumming.
Sometimes, new ideas come from a supplier - a tasty protein, or new innovative ingredients to suit evolving dietary needs. Harrington’s and HELL have worked on several new creations, including The Three Little Pigs Pizza released in 2018.
Angus Black says it’s a satisfying process.
“HELL’S energy and commitment are great, and we love seeing our products enjoyed by so many Kiwis on their pizzas”.