‘A vegan diet is probably the single biggest way to reduce your impact on the planet….It is far bigger than cutting down on your flights or buying an electric car.’

Joseph Poore, quoted in the Independent, 01.06.18

Why we love being Veeg

  • There’s never been a better time to be vegan: Veeg’s offerings help you to make the most of what’s out there

  • Got meaty mates that don’t get it? We’ve got offers from establishments that cater for all, so you can be Veeg while they do their thing

  • Do some good: Through us, establishments can donate to charity, so you’re helping to build a good business community that gives back

  • Change what’s on the menu: feed back to our Veeg community and help them put what you want on your plate

We want you to eat more plants. We want you to eat them all the time. We want to help make that fun and easy. Introducing Veeg: a card that gets you deals on vegan food and drink because you’re doing something good. Thank YOU.


Because we have just over 10 years to make big changes to the way we live before our impact on the environment turns into a ‘Climate change disaster’ (according to the UN).

There was a time when eating vegan meant going without. It meant, in nearly 100% of cases, that your plate would be the sorry one at the dinner table. That is no longer the case.

With Veeg, you can discover new places to eat and reap rewards while you do so. We champion businesses that recognise the value of vegan food and help them to grow whilst doing so.

By joining Veeg and using our card, you’re voting with your pound and helping to make plant-based food a MUST for any business.

Read our blog to find out more

The Veegs




Non Exec Director







Nicole quit her job at a technology start-up and (like many people who live here) moved to Brighton to start a business that was more aligned with what she enjoys in life.

A few tried and tested ideas later, Nicole settled on Veeg after too many days of eating falafel on a consultancy contract in the north.

She decided the time was right to bring variety and value to plant-based eaters and, having built networks of businesses before, that she could use her previous experience to make Veeg happen.

Making things happen is all about the people you work with and a common shared vision. Luckily for us, there are some good (vegan) eggs in the mix.

Matt left Brighton just as Nicole arrived, but they still managed to cross paths. Matt’s been an illustrator and graphic designer for the last [8?] years providing a range of clients with his creative talent.

Matt’s clean lines and block colours appealed to Nicole’s brand vision and Matt is the king of taking a brief and running with it.

You can check out more of Matt’s work at

Karl and Nicole have worked together on numerous projects over the last 5 years, including a project very similar to this one, so he’s well versed on what to build.

Karl is all about finding the simplest and most effective way to get things done, making sure that user experience is at the top of his priority. He’s all about using analytics to understand how people interact with what he builds and making necessary modifications to be sure our digital products provide the best possible experience for our users.

Andy also worked with Karl and Nicole on their last project together, he is a PHP, bootstrap and JavaScript developer: making sure that everything Karl does on the front end works like clockwork.

Andy and Karl come as a pair and practically communicate telepathically.

With three 100% vegan restaurants (Erpingham House, Norwich and two Kalifornia Kitchen outlets across London) and a social agency under his belt; there was no way we couldn’t have Loui Blake on our team. Entrepreneur, Loui is also a public speaker who tirelessly practises what he preaches about the plant-based lifestyle. He is here to help get the word out about Veeg and we can’t think of a better person to do it.