The Manns Vegan Scran

There’s a story within a story with this one, but that can be kept aside, for now anyway, however, Micky and I go back a good number of years, from his time working for a retail outlet in Durham, and we share a couple of interests. When he left for pastures new, we messaged every now and then, before suddenly, I’m being invited to like their new venture, The Mann’s Vegan Scran; I’m all for supporting new business, and he’s a mate. So, I followed, then started sharing a few posts, next thing you know I’m promoting the business and, one Friday, Tarryn posts that she’ll be in Durham Market the following day, selling among other thigs, freshly made, Carrot Cake – I just had to (and some scones, and some cookies, but they were worth it). Then I got to thinking, why not get them some publicity, I asked Tarryn, she practically bot my hand off, and the three of us ended up, just a few short weeks ago, in the most delightful of cafes’ in Bishop Auckland, The Fox’s Tale, catching up, and talking shop. This therefore, is not the fox’s tale, but some vegan scran for your delight…. Portraying those cheeky smirks on their faces, and the glowing love in their hearts (and in the food which they produce), County Durham small business owners, Micky and Tarryn Mann (no relation to our writer extraordinaire), of The Mann’s Vegan Scran, are moving headlong towards a six-month anniversary. It’ll feel like much longer though, that’s for sure. Announcing, and launching their business, in the latter stages of last year (2021), the pair, from West Durham, finally opened their stunning, pop-up market stall, in the November of last year, with an opening in Durham Market Place. An ongoing, global pandemic, and a not-so-bleak winter, certainly hasn’t stemmed the tide, and, with those warmer, longer, lighter days, and nights to come, their second six months, has the prospect of being so much better. But, how did this all come about? And why vegan produce? (note, their produce does come tried and tested, highly recommended, by ourselves). “For me, this has been a long time in the making,” began Tarryn. “I love cooking, baking, then, 7

after we had our son, Mylo, his allergies meant that we had to cut out a lot from our diet. “We (Tarryn and Mylo) both really suffered, for differing reasons, with that of food allergies, intolerance.” “Even before we set up everything in an online capacity, we didn’t really know much about that side of things,” continued Micky. “That, and the original idea, which is still in our minds, was a food truck, which could be something in the future.” It hasn’t been a project they’ve taken lightly either, for, even during the midst of a global pandemic, Micky changed jobs, Tarry took voluntary redundancy to on the day-to-day running of the business, as well as they having a very young, enthusiastic, inquisitive son, in Mylo. Now though, and having taken the plunge with something in which they are more than passionate about, food, and the specific requirements that can, and do come alongside, they’re now readying themselves for the next step. Although not quite the next chapter, the husband-andwife duo are taking things, bi-seasonally, whilst also still finding their feet, in so many instances. “Those first what, six to eight weeks, were quite exhausting, pre-Christmas,” stated Micky. “There was a lot of baking being done, and we had up to three stalls per week as well. “It really was a baptism of fire for us, and we went straight in at the deep end; what we did make, financially, has been re-invested into the business (hence Micky keeping his main income, for now at least).” “We certainly found that, in the run-up to Christmas, things slowed a little,” added Tarryn. “That and here’s us, figuring out what it was we were doing, whilst trying to make a presence in the markets we were selling at.” Far from being easy, especially their being a starter business, and in the current way of the world these days, they aren’t regretting their decision, far from it. Now though, with plans for the summer season, and beyond (in their heads) already afoot, as well as those thoughts in the back of their respective minds, you could perhaps, quite easily, get lost in it all. Having put on food-tasting events, for friends and family, prior to their launch last year, the Mann’s already possess an inkling of what they can, and will, be able to produce, moving forward. They are also aware of the limitations in which they have, juggling business, daily employment, family, and a home, is no mean feat at the best of times. However, the increasing support, including from The Fox’s Tale, has been paramount, a golden key to their early success. “Is there ever a good time in which to start a business?” asks Tarryn. “Granted, it was a little tough at the start of this year, January/ February time, and with the minimal trading that was occurring. “But we found out early on that we’d also need to look into, and supply, cafes, and somewhere like The Fox’s Tale, bless them, they’re lovely; they were the first and have been very supportive throughout. “That and, now, we have an increasing number of places around Bishop Auckland that are taking our produce. “But it’s important as well, that we are consistent, with

everything really, so we’ve set our stall out, and just need to keep on going.” “Yes, the next six-twelve months, we need to be checking out other markets, because there is a difference between them across the region. “But, let’s survive the year ahead first.” With the increasing partnerships being forged, both across Auckland, and further afield, there is plenty in which the Mann’s can get their teeth into throughout both this year, and beyond. Alongside the changing seasons say, there will always be a food, or drink, particularly acquainted to it, and that, alongside those partnerships, is key – and the fact they held taster sessions, and survived, prior to launching, shows that there’s also some nous about these two. “The food-tasting events we held, with close friends and family, last summer, was key,” explained Micky. “We trialled different foods to see what was, and wasn’t, liked. “One of things we had on the trials was homemade lemonade, as well as sticky toffee pudding, both of which went down well; but it depends on the time of year that each can be introduced.” “I guess we have to have a spring/ summer, and an autumn/winter menu really,” continues Tarryn. “We need follow, and accommodate the seasons accordingly, keep changing things up, and keep the customers interested in the product, and coming back for more. “It’s definitely going to be a long, busy, few years ahead.” A local, family-run business, The Mann’s Vegan Scran create a variety of sweet and savoury inclusive, kind and wholesome foods; all of their produce are free from eggs, dairy, gluten and wheat. There is to make eating out easy, accessible and tasty. Alongside a presence in several, County Durham markets, including Durham City’s bustling, outdoor market on a Saturday (find them directly across from Natwest Bank, you can’t miss them, honestly), and with product popping up in numerous cafes, the Mann’s also portray an online presence. Keep up-to-date with all their happenings via their very active social media (Facebook), with Tarryn producing regular video updates, at https://www.facebook.com/ TheMannsVeganScran/ and through their website at https:// themannsveganscran.sumup. link/