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The Hard Bar story starts in the French Alps. Two friends, living, exploring and playing in the mountains around Chamonix and that made for hungry work. They couldn’t find anything that they could eat, day-in day-out, year-round, that actually worked. After a season of guiding clients up the Mont Blanc and climbing and skiing every storied spot in Chamonix, they started making something that we could eat all the time. Production was pretty low tech. They used our ice axe hammers in the kitchen to crush spices. They kept the ingredients simple. Their early recipes tasted fantastic, didn’t freeze in the cold, and had a great energy profile.