Who We Are?
Founded by Chef Kerran “Keke” Kaur and co‑founder Bejay Mulenga MBE, Seeds of Wild began as an intimate supper club and has grown into a chef‑led creative food service rooted in wellness, storytelling and sustainability. Using food as a medium for regenerative health, community and creativity, we celebrate indigenous knowledge and regenerative ingredients while pushing for more equitable and sustainable supply chains with less waste and harm to the planet.
Today, we serve corporate clients with wellness‑driven catering and subscription models, private clients seeking beautifully curated dining experiences and activations, and individuals and families looking for delicious, health‑conscious meals. Whatever the occasion, we bring the taste of holistic living to every moment of connection.
Meet the Founding Team
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Chef Kerran “Keke” Kaur
A culinary innovator with decades of experience, Keke crafts menus that celebrate diasporic and ancestral food traditions while embracing functional nourishment. Her passion for storytelling and community drives every Seeds of Wild dish. Original founder whilst frustrated in the media industry.
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Bejay Mulenga MBE
Co‑founder and serial entrepreneur, Bejay started out with tuckshop's 15 years ago, landed back in food with food festival and food back in the pandemic and now runs our partnerships/commercials. Expansive work across Education, Music, Marketing and Media.
