Episode 11
Emma Goss-Custard – Honeybuns

For Emma Goss-Custard, baking without flour came naturally to her as a student in the 90s.  She much preferred the luxurious texture and taste of cakes made from ground almonds and polenta.  And she kept going – even  when well-meaning  friends said her approach of replacing wheat with premium ingredients would never work.  People wanted cheap cakes with a long shelf-life, didn’t they?

Luckily, her friends were wrong. In this conversation you’ll hear how Emma managed to win over customers like John Lewis and Harvey Nichols early on in her business career… and how, 20 years on, her gluten-free bakery Honeybuns, is still thriving, even though the cake world has become amazingly competitive.  

You’ll also learn how challenging it is to create dairy-free bakes that survive being jostled around in delivery vans…. And how Emma has turned old farm buildings into, arguably, the prettiest office-spaces in the UK.  It’s like walking into a fairy land, with bunting and twinkly lights. That’s where you join us now…

Episode Ten
Oli Perron – Lunch’d

Oli Perron, founder of Lunch’d, which delivers beautifully put-together salads, stroganoffs, stir-fries and more to your office…. Zingy, punchy flavours packed into a handy box.  Hear how the early days were, in his words, ‘a bit of a car crash’, preparing 65 lunches in the kitchen which he shared with his long-suffering flatmate, Tom… AND he was having problems paying the rent.  Find out how he survived that car crash: he’s now successfully delivered 24,000 lunches. He is confident that people love his food enough to subscribe to his lunchboxes… and that he can give Uber Eats and Deliveroo a run for their money.

Episode Nine
Claire Burnet – Chococo

Teenage memories of choosing individual mouth-watering chocolates in Belgium, France and Holland are behind Claire Burnet’s jokey suggestion that she and her husband Andy leave their London jobs and make chocolates in Dorset instead.

Soon after, they’d converted a small hairdressing salon in Swanage into a chocolate kitchen, complete with viewing window… and a tiny shop upstairs.  Yes, that’s right: upstairs!

It was 2002, and Chococo found itself in the vanguard of pioneering chocolate makers: only using fresh ingredients from local producers and sourcing chocolate with a clear provenance from countries like Madagascar, Venezuela and Grenada.

Find out why Claire and Andy use Raisetrade chocolate (it’s different to Fairtrade) … and how the mantra ‘spend a little, learn a lot’ has helped the couple grow their business from that tiny kitchen to four buzzing Chocolate Houses in Hampshire, Devon and Sussex, as well as Dorset…

Episode Eight
Giles Henschel – Olives Et Al

When Giles and his wife Annie took a late gap year and went on a 38,000 mile motorbike trip round the Mediterranean basin, they had no idea it would be the start of a successful business.

26 years later, Olives Et Al has created 400 products and they still use recipes given to them by the families they met on that original trip: generations of history that span 6000 years, harvesting olives from trees that are two and a half thousand years old.

As we chat you’ll discover why it’s a good idea not to tick off a customer when they dip their fingers into your olive taster bowl, why our attitudes towards food quality would do well to mirror our attitudes to luxury cars and the importance of how you exit your car at the office!

Episode Seven
Jimmy Cregan – Jimmy’s Iced Coffee

Find out why looking at a builder’s backside was the catalyst that led to Jimmy’s version of iced coffee, now stocked in pretty much every UK supermarket… and with its sights set much further afield, including Ireland, Sweden and Dubai.  

Hear the crazy things Jimmy does to spread the word about his drink, including talking to audiences of 300, dressed as a carton… and orchestrating what’s known as a ‘massive activation’ at a mainline railway station. (Sounds like a security alert, but actually it’s a neat way to promote your products). 

Find out how he felt about stepping away from the role of MD, and handing it over to someone who hadn’t seen his company grow up…

Find out more https://www.jimmysicedcoffee.com