Vow

We're making sustainable food irresistible with cultured meat. Vow is a cultured meat company, founded and operated in Sydney, Australia.

We’re a multidisciplinary team of scientists, technologists and designers, all working together to make sustainable food both irresistible and available to billions of people.

16/09/2025

“There’s a real appeal to cultured quail that has our fingers itching to book.”

We’ve been in town for around three months now, and have gone ahead and listed a few of their favourite restaurants for you to taste Forged. So, what are you waiting for?

In an era increasingly filled with trends of deconsumption, we’re giving you full permission to be selfish — but, the kind of selfishness that also benefits the planet.

Do you know what that is? That’s the best of both worlds. Especially when you don’t have to compromise on taste or texture, or trial meat-free weekdays.

🔗 Read the article via our bio or stories.

05/09/2025

Next week, the future of dining lands at Fine Foods.

is heading to the ICC Sydney with something only a handful of Australians have tasted: cultured Japanese quail, crafted into ingredients that promise new and unique, decadent dining experiences.

From cultured quail foie gras to parfait, spreads to edible candles — our creations are officially in Australia, ready for you to taste and plate them yourself.

📍 Find us at Stall F48, Meat & Seafood (Level 4)
📅 8–11 September | ICC Sydney

So to all chefs, partners and the curious... come by, have a chat with our team, and discover just how delicious the future of food already is.

11/08/2025

The Most Talked About Celeb Collab of 2025? Paul Wood and George Peppou in

A few years ago, cultured meat was everywhere in the headlines: a cultured hamburger, a mammoth meatball. Then, the conversation cooled. Lawmakers reacted. And confidence started to lack.

But, we never did. In the background, we’ve been (not so quietly) reinventing cultured meat, taking it from hype to haute cuisine, by putting it in the hands of chefs who see possibility, not limitation. Chefs creating dishes the world has never seen before.

This is an op-ed from the unexpected — yet perfectly matched — pair of Paul Wood, one of cultured meat’s sharpest critics, and our own George Peppou.

👉 Read the full article via our stories.

07/08/2025

It’s Chef Nelly Robinson of NEL. Who else could it have been?

When we set out to find a Brand Ambassador for Forged, we weren’t just looking for culinary prestige. We were looking for vision. For boldness. For someone who could imagine a future for food that doesn’t yet exist.

That someone is

At NEL, Nelly has spent nearly a decade challenging the conventions of fine dining. His menus are more than food — they’re narratives. Experiences that draw on nostalgia, theatre, and emotion. Fog, fire, and unexpected twists.

Nelly sees food the way we do: as a canvas for creativity and a platform for change. That's why it was an easy decision, and an even easier partnership.

And last week, he added a new chapter to the 'Great British Menu' with The Dead Apple: Forged cultured Japanese quail whipped pâté and red apple compote sealed inside a glossed red apple gel, served on a bed of moss that fogs and smokes with the scent of deep woodland. Rich, crisp, cold, and forbiddingly good. His first Forged dish, an add-on, at NEL — and a taste of what’s to come.

We’re proud to welcome Chef Nelly Robinson as an official Brand Ambassador of Forged. A collaborator, provocateur, and partner in flavour-driven innovation.

03/07/2025

Fried chicken, sneakers, champagne — and now, cultured Japanese quail. For ‘s Butter Ramen Club. On menu now. Only through July.

It’s ramen. It’s cultured quail foie gras and whipped pâté. It’s one seriously umami-rich bowl.

Best for sh*tty days and wet weather — like the storm we’re weathering (read: drowning in) here in Sydney, down under. So, stop in and warm up! with...

Butter’s signature OG Fried Chicken Ramen, with a tonkotsu-style broth, thick cut noodles, katsubi salt, chilli oil, chicken fat, green shallots, nori, salted bamboo, a fried chicken tender, and now ✌️

By Chef Julian Concetta

25/06/2025

For us, it’s is a moment years in the making — but what has everyone else made of it? (TLDR; We launched. They ate. They liked.) 🇦🇺

In our six years, we’ve worked hard to see Vow and Forged featured in headlines around the world. But nothing hits quite like seeing our story told at home.

With flavour reviews and business nods coming from the likes of the and to and (to name but a few) — boy, it’s good to be home.

19/06/2025

Australia, meet cultured quail.

After a year of turning heads (and making mouths water) in Singapore, our very first product is finally landing at home. And no – it’s not chicken, beef or pork.

We started with Japanese quail because it offered something different: a lighter texture, deeper flavour, and a totally new way to experience meat. Not a copy, not a substitute – something original.

From that one ingredient, we’ve made a handful of decadent things that chefs are already getting excited about. All made in Sydney. All coming to menus soon.

Knives, forks, spoons, hands — whatever works. Get ready.

17/04/2025

“Amid all this grim news of bans, bankruptcies and layoffs, you can walk into any one of several dozen restaurants in Singapore right now, and eat cell cultured meat at a price point which is typical of normal food. And that’s not a fantasy, it’s a reality which exists today.”   Five years ago, Dave Humbird PHD concluded that cultivated meat faced intractable challenges at food scale. But, the death of cultivated meat? Seems a bit dramatic tbh 👀   Anyway, this post isn’t about him — it’s about us in AgFunder News by Elaine Watson, plus our very near future of unit margin positive production.   Go read it, link in our story now!

31/03/2025

From a personalised nutrition for our cells to a bank of all our

How the f&*k do you grow meat? Cell Culturing 101 (by Vow) is in session.

26/03/2025

Picture this: Like Danai, you’re in Singapore. Craving a hit of cultured meat. The weather is humid, bringing scattered rains. Finally, you bite into our Foie-King Bagel from Two Men Bagel House. Bliss.

Even better? It was delivered to your doorstep by Grab. You cast your mind back, remembering you first tasted Vow at Chef Ryan Clift’s Tippling Club.

From fine dining to a bagel dripping with smoky honey mustard, this is the only trickle down economics that matters to us!

Thanks for the tasty take… which you can take a bite of, right now, from our story 👀

Address

Sydney, NSW

Website

http://www.eatvow.com/

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Mondoports
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Felicia's Catering
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