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

Episode Six
Helen Browning – Soil Association

This week I talk to Helen Browning, OBE: Chief Executive of the Soil
Association, visionary organic farmer and, with her partner Tim, owner of The Royal Oak and Chop House, two places where the menu really does reflect what is available right now. This includes courgettes cooked deliciously in five different ways when there is a glut on! 

Get ready for an uplifting, thought-provoking conversation which explores
many things including:

Helen’s own journey, from catching rats in the family’s dairies to earn pocket money, to taking over the farm in the mid 80s and finding herself ahead of the curve, not only in how she farmed but also how she sold her organic produce.

As you’ll learn, being ahead of the curve is not always an easy place to be…
We also try to put the world to rights, so we can solve the problem of feeding 10 billion humans and keeping the planet intact. That could mean we see lots of walnut, almond and fruit trees growing amongst our cereal crops in the future. Intrigued? Come and join the conversation …

http://helenbrowningsorganic.co.uk
https://www.soilassociation.org

Episode Five
Andy Lennox – Zim Braai

Andy Lennox started his career as a ‘KP’, a kitchen porter, peeling potatoes.  When he was  21, he teamed up with two friends to create Koh Thai, a restaurant in Dorset, offering authentic Thai cooking with a South of France style of service.  As Andy put it, they ‘knew nothing and learned on the trot’ –  only realising  6 months in that they needed tills, rather than paper to relay orders to the kitchen and the bar.

Soon the pace picked up to a gallop, as the Koh Thai concept took off and 11 more Kohs opened in Dorset, Hampshire and Somerset… It was great, but there were growing pains, as you’ll discover – like the fact that a deal is never sealed until the signature’s on the dotted line…

10 years on, Andy is onto his next concept, ‘Zim Braai’: the earthy, smokey slow cooked oxtail and wild boar potjies…bunny chows, curries in a bun…and ‘braais’ – barbeques that bring people together.Find out more here https://www.zim-braai.co.uk