Let Me Introduce You with Jane Milton

Let me Introduce You to Giles Christopher, the food, drink and hospitality photographer Giles and I met many years ago through his wife and business partner Abi, and since then we have all worked on a lot of jobs together and have spent a lot of time together socially chatting about business and life. He got some great advice from his Dad about offering to do things nobody else likes to do at work and making himself a valuable team member and sound found he had multiple job offers … He's run his own business for over 20 years and we talk about how basic business skills should be part of the curriculum for everyone nowadays He shares about the prep that goes into shoots and how technology has changed the job so much and how much time photographers now spend in post production too. And about the sheer weight of kit that he takes to 'location' shoots too. Giles loves tech and is always pushing himself to learn new ways of doing things , or master new equipment and he also talks about keeping up with and ahead of that if you can A really interesting insight into all that food and drink photography involves, and some great tips for podcasts and business blogs to watch out for too. I'm really pleased we managed to book Giles for a chat in this last episode of series 3… Let me introduce you to Giles Christopher See acast.com/privacy for privacy and opt-out information.

Let me introduce you to David Koenig- Green, Food technologist , BRCGS and SALSA consultant….and no, that is not a dance or a tomato based sauce! David is our go to technologist within the business because he can distil down a seemingly complicated issue into a few actions you need to take in order to become compliant or for best practice. We have been working with him for close to 14 years . We love working alongside him on label wording and layout , trying to strike a balance between what we must say, can't say and would really like to say – so we get a legal label that uses the best of good practice to make it easy for consumers to understand and with enough marketing to help the product sell Hear what the Christmas present was that shaped David's career …. What food he can never get too much of … What products and categories he thinks we will see more development and growth in this year What advice he would give to others starting their own consultancy as a food technologist See acast.com/privacy for privacy and opt-out information.

Let me introduce you to Darren Foley Founder of FLY boutique brand and design agency Darren and I were introduced many years ago when he joined my Fresh Banter mastermind group and he is still part of a tight knit group that developed from that. It's invaluable for business owners and leaders to have somewhere they can:discuss issues with peers, learn from others expect honest answers to difficult questions. Having left school, a friend suggested he may want to apply to be a junior designer in her work place and as soon as he went there he knew he had found his tribe! He spends time now talking about careers in design to younger people to help them understand all the opportunities that creative industries offer. Darren loves working with food and drink brands and has recently taken a non exec directorship at Soda Folk – he relishes being involved from every angle of the business and adding value throughout. He'd like to think people can see his integrity and depth of knowledge, and that in turn builds their trust in what he can deliver for them. He talks about:Whether challenger and icon are the most useful ways to describe businessesHow he values a business partner he can bounce ideas off,We laugh about what our Mums think about the work we do. Darren loves to be around positive creative people and to have access to nature and outdoor space. He has some good advice for people starting out and his list of things you can never get ‘too much' of is extensive. Wherever you are listening, I know you will enjoy this podcast and get something that resonates from it too. See acast.com/privacy for privacy and opt-out information.

Let me introduce you to Lorna Davidson , CEO and founder of Red Wigwam , a flexible work booking platform serving workers and hirers and allowing both parties to be in control of the way they work , but allowing the workers the security of PAYE, pensions etc …. She has over 200,000 workers registered after just over 4 years . Red Wigwam matches workers to jobs in their area that require the skills they have and workers can book whichever jobs they wish. Lorna is an entrepreneur who loves growing businesses and with a strong sales background from Kelloggs and then Mars , She first created Tactical Solutions a field sales business that she sold after 13 years of profitable growth. Somewhere in among all that Lorna also managed to fit in having 3 children , 2 of whom work with her at Red Wigwam. Lorna thinks that people may often underestimate her knowledge and skills when they first meet her, but once they get into conversation they quickly realise that Lorna certainly knows her way round her business. Lorna is an avid reader, and will ready just about anything – it's one of her favourite ways to switch off. Somebody challenged her recently to think of 100 things she really wants to do. She says it has been an incredible exercise in making her think about what and why she wants things and so far she only has 68 items on her list … She really believes work should be fun and that everyone should enjoy the time they spend working and be able to have fun too … That's been at the heart of both the businesses she has launched and grown and so certainly seems to serve her well. She has a really great tip for anyone starting their own business , one that really could transform that business. Let Me introduce you to Lorna Davidson, I think you are going to really enjoy the conversation and pick up some real gems of advice too See acast.com/privacy for privacy and opt-out information.

Let me introduce you to Simon Ralphs , the commercial real estate partner at Clarks Legal. Simon and I met via Twitter many years ago when he was often talking about food and drink, food trucks and restaurants….These days he is often on Instagram – find him as @therestaurantlawyer Over the years he has made referrals to me, and I have asked him to talk with businesses we are working with too. Simon nearly became a dentist, but a work experience opportunity lead him into law and then over time he has been able to merge his passion for food with his work too… He talks about people from whom he learned about how to get the best from his team , about how important it is to make time for the people in your business and other very people focussed skills. We discuss getting to grips with being able to say you are ‘good' at something and how it is necessary to promote your work but does not always sit comfortably He talks about learning to embrace change and welcome it and how the pandemic has allowed him to re-examine, reset and reboot how he works and what the business does too. Simon offers some great advice if you are setting up a new business too and his calm and friendly manner is why we are always happy when we can refer clients to him. So let me Introduce You to Simon Ralphs.... See acast.com/privacy for privacy and opt-out information.

Let me introduce you to Scott Goodfellow, the Joint MD of Wilkin and Sons often referred to as ‘ Tiptree' Jam and condiment makers , based in the Essex village of Tiptree. More recently the business has expanded into gin liqueurs made with their fruits, acquired and opened tearooms in and around Essex and Suffolk …. And created a homewares range of candles, aprons and other products inspired by their jams. Scott talks about growing up in Dundee and how he thought he may follow his sister into the police force but in fact he studied engineering and embarked on a graduate training programme with Unilever, then followed some years working for Mars as a shift manager and then a move into sales with Mars. He has been at Wilkin's now for 14 years, so is still a relative newcomer compared to some of the staff…. Scott says a business can never have enough talent and loves to recruit people who will stretch them as a business and push them to see things differently. I learned that their lime marmalade makes a very good mojito, something that I must put to the test …. All in the interests of research. Wilkin and Sons have held the Royal Warrant since 1911 so Scott says his job is jam maker to the Queen. Their products are sold in over 70 countries around the World. The business has a great culture but is inspiring in how open and inclusive they are to hearing other people's ideas and thoughts and as you will hear that is how some great products have come to be made. See acast.com/privacy for privacy and opt-out information.

Let me introduce you to Sam Duong, the CEO of Ming Foods . Sam and I first met when I ran some workshops for food businesses around 20 years ago for Greater London Authority. Then he became a member of our Fresh Banter Full Works group in 2015, and formed a close bond with the rest of his cohort, using them as a sounding board and also contributing to issues they are looking at. Sam is very considered and reflective and I love having a conversation with him as he will often make me challenge my thinking. *Hear him talk about his mindset*His ‘go big or go home' attitude*How he has been able to step back and work on his business*About diversification and about considering his IP *How grateful he is that he purposefully set out to find his soulmate *His parents, and his family background as Vietnamese refugees *What he has been reading recently – 2 great books See acast.com/privacy for privacy and opt-out information.

Let Me Introduce You to Francis Gimblett, Author of Gimblett's Guide to the Best of British Cheeses, and co Owner of Taste of the Vine, an interactive food and drink event company.Francis and I met in Spring 2021 when I joined one of his monthly Friday evening meet the cheesemaker tasting sessions. I learned so much and loved meeting the cheesemakers. I told other people and very quickly was joined on screen by 10-12 friends each month ....My copy of Francis book , Gimblett's Guide to the Best of British Cheeses has become very well thumbed and through it i have tracked down cheesemakers around the UK and even found a cheesemaking course in Tottenham, London inspired by him.He is a great story teller so i know you will enjoy hearing about :his journey in food and drinkpeople who have inspired or encouraged himhis French mother's cooking and how that added to his food journeyhow he has for many years, resisted repitition and always desired change, t learn or to reinvent things BUT how possibly now after almost 2 years of constant change, he my just be happy for a little more predictability for a while we talk about work life balance and partnering in business with his wifeabout the importance of understanding your P&L and planning for your business right from Day 1 we also get a hint or two about his next taste adventure....I cannot wait See acast.com/privacy for privacy and opt-out information.

Let me Introduce you to William Chase, He is a truly inspiring food and drink entrepreneur. His career in farming has seen him as a commercial potato grower, create Tyrells Potato Crisps, then Chase Spirits and now Willy's ACV a wellness brand with a cluster of new fermented products on their way.He shares that he would love to inspire and encourage others and that his greatest influencers are people who inspire him to try new things, have a go , do something differently, which he is clearly always up for doing himself.Growing up on a very mixed farm with access to the countryside, fresh produce and small scale animal rearing and the most delicious Jersey milk, gave him a foundation to appreciate good food.Recently his interest in fermenting , eating well and having a better overall balance in his life, has led him to adjust his diet and his lifestyle and he is clearly enjoying learning and sharing that journey and what it has taught him with others.I know this episode will leave you feeling so good about how we can produce food in the UK, about changing attitudes to food and wellness and feeling inspired and filled with hope about opportunities to be entrepreneurial too.... See acast.com/privacy for privacy and opt-out information.

Let me Introduce you to Michelle Berriedale-Johnson who for me and many others has been our guiding light on all things ‘free from'. Michelle became interested in dairy free cooking when both her partner and son had dairy intolerances She set up a very early ‘free from' business in the late 80s making dairy free ice cream and meals.She created a newsletter for health professionals, then for people with intolerance themselves, Next she launched a magazine, a lot of the information from this and a subsequent website is now available HEREShe created what are now the Free From Awards Michelle struggled to think of a time when she has stepped outside her comfort zone, not a surprise to me as she is incredibly confident and happy to ‘ have a go' at lots of things. There is no doubt that she has been pivotal in encouraging many of the producers and manufacturers of free from products in the UK today – to have a go themselves or to constantly strive to improve products they make. See acast.com/privacy for privacy and opt-out information.

Helene is the CEO of Robinsons PLC, one of only 5% of the UK' s FTSE 500 CEO' s who is female .When I first met her she had established herself in the packaging industry and was sharing insights about good packaging on a judging panel for food awards. For many years she was at M&S latterly as head of food and drink packaging , and she really valued her foundations learned there in ethical supply chains something she has taken with her to every role since. She then stepped onto the Supply side and is now using all her knowledge gleaned in retail as the customer , in her role as CEO of Robinsons , to help them keep focused on customer needs.Cranfield University highlighted her as one of their top 100 women to watch, she is acutely aware that she is one of a very small number of FTSE 500 female cEO's nd thinks it is important for women to see people doing roles they may aspire to. She relishes her role a CEO which allows her to help give opportunities to others in the business and prepare them for roles they will go onto in Robinsons, or elsewhere Her interest in people, hearing their stories, how she can help them and help their careers is a common thread in every role she has done and loved.If she has any spare time it is spent with her family and dog and she also enjoys running and being outdoors. See acast.com/privacy for privacy and opt-out information.

Let me Introduce you to Claire Clark MBE , consultant pastry chef, the only woman in the UK to be awarded an MOGB ( more of that in the episode).Claire and fellow pastry chef, Sarah Crouchman, partner in Pretty Sweet a high-end Patisserie catering service producing pastry treats for hotels, events like Chelsea Flower Show, Wimbledon and desserts for The Brit Awards. In the week we record this they are making 1100 Yule logs and hand decorating 350 Christmas cakes that they have baked as well as hundreds of small, individual desserts …. all with an incredible finish and eye for detail. Claire has worked at the Ritz, intercontinental, Claridges, Buckingham Palace and in California with Thomas Keller for 5 years at the French Laundry.She has worked alongside some of the best known chefs and pastry chefs in the UK, and has loved the opportunity to learn from them all.We talk about what her current day entails , about running a business as well as creating new products and working out the schedules, timings etc for all of that day's productionWe talk about being organised, methodical, practical and if that is why pastry attracts a lot of female chefs rather than the main kitchen where things are very urgent and very much here and nowClaire reveals she is a Marmite lover She talks about travelling to California to work with Thomas Keller at the French Laundry, as someone who is very close to her own family and had never missed a Christmas with them , and how it surprised her she did that, stayed 5 years and loved it.We talk too about the challenges facing the industry , about the shortage of skilled pastry chefs and how we can encourage more people into these jobsFor all that Great British Bake Off is a huge hit, there are still not the numbers of people we need wanting to learn these skills and work their way up, the way that Claire did … See acast.com/privacy for privacy and opt-out information.

Jennifer John and her senior team have many years of experience working within food and drink and believe that offers Ceres a unique understanding of the customer journey from every angle. She is honest and does not sugar coat things, but always has your best interest at heart and I hugely value her thoughts and often seek her opinion.Ceres is an integrated PR and Marketing business working with food, drink and wellness brands. They are great believers in in the power of recipes, developing and photographing them in their own studio, using the as a marketing tool for brands and products ,showcasing the brand & highlighting the benefits.Hear her discuss: how she came into the industry and went on to found CeresWho her influences have been in the industry, among her clients and in the wider community too. and what she admires about themStepping outside her comfort zone to cook live o Radio 4 the first timeWhat she has read recently and what that has taught herThe questions she would ask you if you were wanting to start your own businessand what would she want to pack if she was going to a desert island. See acast.com/privacy for privacy and opt-out information.

Let Me Introduce you to Marlena Spieler, the food writer who started to chat with me one day on a train from London to Bristol , and then encouraged me to join the Guild of Food Writers . Marlena has produced more than 70 cookbooks as well as contributing to Bon Appétit, Saveur and the San Francisco Chronicle food column "The Roving Feast." Her interest and curiosity about food has seen her write on Jewish food and culture, potatoes, barbecuing or 'grilling' as she would say,and she wrote the deliciously titled 'Grilled Cheese- 50 recipes to make you melt !!' She has travelled to understand and experience food from China, to Naples and was asked to be an ambassador for the UN Year of the Potato conference in Peru.We talk about misconceptions about Mexican food in this countryAbout pizza and its Unesco Heritage status, and generally naming of recipes respecting and honouring the culture and original recipe .... and her opinion on cauliflower crusts and pineapple on pizzasCooking, writing great recipes, having to relearn her skills all over after a very bad accident 10 years ago.Stories about recipes and ingredients that people share and the memories they evoke for everyone involved when you read that recipe or make it again.Her Jewish Heritage book and how those traditional recipes changed as communities moved across the globe.Eating with others and sharing food cooked from their heart, and the care that shows that they have for you and how special that food tastes when you eat it.Growing up in Sacramento, how he parents tried not to eat the food of her heritage and culture, but to conform and become more 'American' and how a trip to Israel lit her imagination about food and really led her to move away art to food and write her first cookbook.She talks about reading about Anthony Bourdain the great chef, and then going back and reading many of his books again.Her memories of Thanksgivings and her favourite meals eaten at that time of year.And what she would take to a desert island with her.... She is currently writing a memoir. which I know will be filled with fun anecdotes, great food combinations and incredible knowledge and information about food as well as a life well travelled. Her excitement about food, cooking , recipe writing and sharing recipes and food with others is palpable in every word she speaks. See acast.com/privacy for privacy and opt-out information.

Kristen Frederickson is a former New York City art historian who has lived in London since 2006.She has a blog Kristen in London, which catalogues her life in London , often punctuated by food eaten by the family or shared with friends She s the author of Tonight at 7.30: One Family's Life at the Table, with her daughter Avery Curran providing the photographs for both that volume and her second called Second Helpings and largely tested and photographed during the 2020 lockdown. She is Members Communications Director for the Guild of Food Writers.In this episode we talk abouther early memories of being in the kitchen with her grandmotherbeing 'allowed' to cook for the family from an early age, and having a pretty free reign on what she didhow she found her way into cookery writingsharing recipes with friends and the people who have influenced what she cooks and how she hosts people at homemastering sourdough bread with the help of her friend Orlando Murrin, and what she loves about itwriting her books, deciding what to include and cooking her way through all the recipes , testing and photographing themwhat she would take to a dessert island See acast.com/privacy for privacy and opt-out information.

Let me introduce you to Daniel Hinde, Daniel and I met on Linked in when he first moved to London, we arranged to meet so I could learn more about the work he enjoys doing and introduce him to some of my network. Daniel runs GreaterGood, a branding and design agency working with challenger brands and well established FMCG businesses , largely in food and he is , as you will hear, about to launch his own range of alcohol free drinks called Reformed Characters. I can't wait to be able to try these as the flavours all sound very punchy and different . Starting Reformed Characters , he says has taught him a lot about NPD, choosing a manufacturing partner, supply chain and much more and he is keen to use that increased knowledge to help his clients too . See acast.com/privacy for privacy and opt-out information.

Simon chats about working with the pioneering Craig Sams from Whole Earth Foods and Green & Black, and his unorthodox job interview with him.We discuss the rapid rise in plant based food and how he would like to see the sector develop. I guarantee you will never guess hat he would take to a desert island with him !The pop music world's loss is definitely the food industry's gain as we got a well connected, very engaged food technologist who has contributed to some wonderful products on shelves See acast.com/privacy for privacy and opt-out information.

What a wonderful conversation with a great chocolatier , we talk about how he learned his craft, him literally getting on a plane and going to France and Spain to work with great people . Paul was diagnosed with dyslexia at 28 and while that certainly made conventional learning harder for him, it also means he thinks very differently , approaches projects in a unique way and 'finds a way' to bring projects to life . He has recreated a designer dress in chocolate that was worn on a catwalk , has created new processes for making artisan chocolates and desserts, is skilled at flavour work and capturing flavours in chocolate and is a real craftsman. Everyone should get to eat some of Paul's chocolates in their lifetime. See acast.com/privacy for privacy and opt-out information.

Petra Wetzel grew WEST beer from a small microbrewery with a bar into a well known, well respected brand in the UK selling draught, canned and bottled lagers inspired by the German beers her Dad thought were missing in Scotland, her chosen home. Her brand sells throughout Scotland and she has won countless awards for the beers and her business acumen.Now aged just 46 , she has 'retired' and is focused on being an investor, supporter of women in business and to help young Scots achieve more. She shares great advice on where you should focus in a new business & what inspires & motivates her. Don't miss this ....#inspirationalwoman #entrepreneur See acast.com/privacy for privacy and opt-out information.

Deborah studied arts and has a strong creative side, she loves using that to help businesses shape and develop their offer and to be involved in helping them build strong, clear financial plans so they can grow smoothly. We have worked with Deborah for a number of years in our own business and also introduced her to several clients. Her love of food and understanding of the unique issues many food businesses face has made her a powerful ally for us in helping shape proposals, projects and bidding on larger strategic pieces of work.She talks about the fundamentals businesses need to get in place, right at the start to ensure they have strong foundations, about what she is reading and about what she has most enjoyed eating recently. Lots of great advice and insight in this episode. See acast.com/privacy for privacy and opt-out information.

Drew McIvor grew up in a farming community in Northern Ireland, his Mum was a nurse so he and his brothers were taught to cook from an early age, and he has always had an awareness of the work that goes into producing good ingredients and the rich range of foods produced in Northern Ireland too. He first studied at Loughry College , where his course included several placements in the food industry, before a degree in Food Marketing & Economics , then many years in the commercial food production businesses. Drew has a real 'can do' attitude and always believes there is a great solution for everyone. His commercial skills are a real asset in his role with Invest Ni as a Business Development Manager . He shares some great insight about good people he has learned from, making a success of a food business, his respect and admiration for Northern Irish food and the people who produce it , and how that drives his work to help those businesses achieve all they want and to share these fantastic products well beyond the shores of Northern Ireland , See acast.com/privacy for privacy and opt-out information.

Juliette talks about her work experience on a magazine and how that influenced the direction she took later in life, working in the NHS , then on magazines and becoming an editor, She talks about her varied freelance career helping shape PR and media campaigns, working with food manufacturers on nutrition and recipe content , on wrking recently behind the scenes on Marcus Rashford and Tom Kerridge's Full Time Meals Campaign. Her insights about collaborating and building a network as a freelancer, thoughts on climate change and about taking time to think about where your food comes from, the work involved in bringing it to you .Another fascinating look behind the scenes in our network of experienced experts. See acast.com/privacy for privacy and opt-out information.

Craig Rose is a seaweed evangelist - but he is also realistic that not everyone will love the taste of seaweed, just because it is good for you. What he wants is everyone to be able to benefit from the wellness effect that seaweed can give us ,whether it is in snacks, houmous, stock, used in place of salt or added to a product for its nutrition benefits in an odourless form , Craig has the product - what matters to him is that you find the right version or end product for you. Craig is a marine biologist and he also cares about where his seaweed comes from, how it is harvested and the longterm sustainability. He has mastered presenting on QVC the shopping channel, and supplies into several areas of the market - from food manufacture to his own food supplement range. He is very enthusiastic and honest. Listen to hear about his unexpected board director and why Baywatch was the reason he chose to study marine biology , but more importantly to hear how he has built a diverse and commercially sound business. See acast.com/privacy for privacy and opt-out information.

I've known Agnes since the very early days of her business. This family business employs more than 100 people, started in Park Royal they have grown and moved site a few times, they are passionate about what they do and The Polish Bakery supplies a huge number of small independent shops as well as all the major retailers with their distinctive breads, cakes and speciality products and their contemporary Gradz range won the Best Overall Product in the first month of the brand at the World Bread Awards. They keep innovating and listening to their customers, and making delicious products with skill and love. A great story to hear... See acast.com/privacy for privacy and opt-out information.

This final episode of Season 1 is packed with great insight from Helen Lyons, one of the industry's most connected people and someone who takes delight in making introductions to help others achieve what they want. Helen is a publisher with a passion for food, food producers and retailers in the speciality, convenience and multiple retail sectors . Helen helps publishers build trade brands, builds awards programmes that really add value for everyone involved in them - the entrants, the winners, the judges and the sponsors. She constantly strives to do more for people and to give more to everyone she works with and for, and it is that drive that has made her so successful and popular within trade publishing and the awards industry in the UK. See acast.com/privacy for privacy and opt-out information.

You will love this episode. Karis has amazing energy and Lickalix has a very strong brand identity which is an integral part of their success today. A great example of a business that has been built by its founders in line with their personal values. Hear how they cope with the ups and downs of a seasonal business, what COVID did to them and how they have worked through the challenges of 2020 and are emerging through 2021 and onwards . Karis talks about sharing out roles in the business, balancing business life and family life and lots more beside..... an inspiring story of a business that has stuck to its values and developed them as the business grows. See acast.com/privacy for privacy and opt-out information.

When I first met Laura Winningham City Harvest London had just served up its 1 millionth meal, diverting good food from landfill, sending it to charities and centres across London who distribute it or prepare meals for people who need additional support to put food on their own table. A few years on and they have provided over 20 million meals, and are still growing to meet demand. City Harvest has been changed by Covid 19 as so many people and businesses have, there has been unprecedented demand for their support, but also there have been far more opportunities for others to get involved and help them with all sorts of areas from IT, to marketing , to volunteering at the depot to sort food and pack vans, to reaching out to businesses who may have surplus food that they could take and to charities in desperate need of the food. Hear Laura talk about City Harvest, and us talk about how businesses can support charities and why it is important that they share with their customers and the wider community that they do. City Harvest is an incredible charity and one I am very priveliged to have been asked to be an ambassador for. See acast.com/privacy for privacy and opt-out information.

Pat's journey into owning a food business is far from typical, but his life and experiences have helped him build a truly unique brand. In Spring of 2020 Pat Hinds took a trip to Guyana to do some ingredient buying for his Pat & Pinky's condiment range, then Covid struck and Pat found himself living in Guyana for over a year and running his business from there. Far from being a problem, this extended stay in Guayana has allowed him to build deeper relationships with farmers and producers he buys from, rediscover Guyana's flavours and recipes, rethink his whole business and spend a whole year with his Dad .What has happened in the last year has certainly changed and enriched his plans for Pat & Pinky's and now he is heading back to the UK to put a lot of his plans into action. As is often the case, stepping out of the day to day running of the business has given him clarity, time to rethink and has been very productive. I'm excited to see how that will show itself in the next 18 months and what his experience could teach the rest of us too . See acast.com/privacy for privacy and opt-out information.

A great conversation with Bruce Langlands about lessons learned in retail, specifically food and drink, and how to win and retain customers in both retail and restaurants within retail businesses. From M&S in UK and overseas, to Irish food retail with its wonderful small producers and artisan products, then on into Harrods and Selfridges, Bruce has met very different customers in each, and yet, what they want and how to keep them happy may not be dis-similar. If your business sells to retailers or wants to, there are some real gems in here that you can't afford to miss. See acast.com/privacy for privacy and opt-out information.

Brought up in a family where cooking and sharing food was a big part of family life, Troy learned to cook from an early age. What began as sharing food with friends, grew quickly into Juici Jerk a Caribbean food business in South London. As. result of the pandemic the business changed and began to offer cook at home meal kits nationally, allowing people well outside their South London circle to experience authentic Caribbean flavours, drinks and to share that with their friends and family. Troy talks about who has helped and influenced them, and about his desire to encourage and give confidence and support to other young Black business owners to start and grow businesses, about what he has learned so far and what he would tell others to do early on in their business journey . A great insight into a developing young business.... See acast.com/privacy for privacy and opt-out information.

I was introduced to Dilhan Fernando in 2013, by someone who knew us both and thought we had many common values so could perhaps work together in some way. The following year I attended Dilmah's School of Tea in Sri Lanka and that inspired me to study independently for 2 years to become a Tea Sommelier. Dilmah produce incredible tea ...and it really does make a huge difference to your tea drinking experience .....but ,important as that is , it is the tip of the tea bush as far as what this business achieves .Their purpose has kindness at the heart of everything they do and that manifests itself in every single interaction they have .Hear Dilhan Fernando share some of his stories, his values , the things that excite him about his role and responsibilities and how that drives everyone involved in their business .This is an inspiring conversation, make yourself a lovely cup of tea and listen to it .... See acast.com/privacy for privacy and opt-out information.

Jeremy Jaffé has been working in the food industry for almost as long as I have , and I was lucky enough to meet him early on . He was making organic pizzas then, ahead of his time , with great, honest ingredients that tasted superb and benefitted you too. He went on to produce a wide range of products for a number of foodservice and retail customers , and now he helps other people to achieve the same high standards, source the best and make great food, just like you would at home, but to scale . He also sources great products for others to sell in their restaurants or retail stores and is on speed-dial on my phone when I need an opinion on a product .... I am really grateful that I know him and can work with him as a sounding board. See acast.com/privacy for privacy and opt-out information.

Cameron and I met when he was based at Scottish Development International's (SDI) Global hub in London driving inward investment and growing export sales across the Scottish Food and drink industry. I was involved in helping source great regional food for the 2012 Olympics, and he was helping coordinate Scotland's contribution which included fish and seafood, wonderful soft fruits and much more beside. London is a key export market for Scottish food and drink and was one of many he assisted in growing. Now Cameron lives in Paris and is helping Scottish brands supply into post-Brexit France and many other markets too. He has even managed to sell Scottish artisan cheese to the French. Hear him talk about his first food memories, the people who inspired him in his early career and what he loves about his business and the people he sources from. See acast.com/privacy for privacy and opt-out information.

Shabnam spent 20 years building a retail tea business and tea training academy in Canada and gave that up to lead the Tea Association to allow her to help shape the industry in Canada and grow it along with all the people who are involved in the business of tea in Canada. Her infectious love of tea and incredible knowledge of the product, the people working to make great tea from the pickers in the tea garden to specialist retailers and everyone in between, and her constant striving to add more value to the Association make her a great ally for everyone in the industry and convinced me to get up at 1am for a couple of years to take part in live seminars and become a Certified Tea Sommelier (they have now changed the programme so you don't have to get up in the middle of the night!) Shabnam shares stories from throughout her working life, her attitude, her influences and what she would tell anyone starting out in business .... fun, inspirational and clearly driven, she is certainly a great advocate for tea drinking . See acast.com/privacy for privacy and opt-out information.

Wendy recalls early family life around the table where food was always central to family life , She talks about her early work experience in the industry in hotels and how that led her into contract catering, and the relationships that she formed with people at all levels through her work life who have shaped her career, taught her things and shown her the values that are important to everyone in the business. She talks about her own skillset, owning a business, and bringing people in around her who complemented her skills, and learning new skills herself .A very insightful interview which shows how Wendy has built a unique business and how her whole team have responded to the pandemic and evolved their offering to suit the new workplace and maintain their 'BM Family' remotely in many instances. See acast.com/privacy for privacy and opt-out information.

This episode does not follow my usual line of questions completely but is a fascinating chance to hear about how Dr Simon Poole came to be so interested in the Mediterranean Diet, how sharing his knowledge has helped many to better health and how the various different components of the Diet lend themselves well to the UK and give more flexibility than many weight loss diets have. Simon is also working with the food industry to grow their understanding of how this can be applied to food production too. See acast.com/privacy for privacy and opt-out information.

Martin & Claire Murray set up their distillery in the North of Scotland , near Thurso as a means to allowing them to return to the area where they were brought up, to raise their family. Its picturesque area with a wonderful community and when Martin describes his walks to work across the beach it's not hard to see what attracted them. In just 8 years they have built a business with flare and strong community spirit that is exporting globally and is still brimming with new ideas and projects. When you listen to this episode it will excite and inform you and you will want to go on the next part of their journey with them too.Copyright Jane MiltonHosted with ❤ by Acast See acast.com/privacy for privacy and opt-out information.

Neil remembers being off school when he was about 12 and seeing a chef on a programme on tv and thinking he liked the sound of their job, that inspired him to study and then work with some of the best chefs in Europe and to travel. With a solid grounding in restaurants he moved into retail and notched up 4 major but very different retailers over 20 plus years learning different things everywhere he worked, building on his knowledge, network and developing his unique style and philosophy and reinforcing his values. Now he is running his own consultancy and has developed several businesses and is collaborating with a number of others, he is still very clearly excited by food and has very clear values.... hear him share his ideas for how the UK will 'reformulate' as we come out of the pandemic, what we will hang onto that we have learned and what new opportunities there are too. A great listen. See acast.com/privacy for privacy and opt-out information.

It is unlikely that many people took the route into the food industry that Paul has, it is not the classic route, if such a thing exists, but we are glad he found his way into creating and baking the wonderful baked donuts and the multi-layered cronuts.... Listen to Paul share stories and observations about how things he has learned from colleagues and partners have shaped his business, how he describes his job, talks about his team and what his plans are for Dum dum going forward in this country and elsewhere . Donuts, Cronuts, burger buns and now a new vegan range too... See acast.com/privacy for privacy and opt-out information.

In this conversation with Jane Milton , Simon Waring reveals how he came first to get a job in Paris, what he learned from his employers about how he wanted to shape his own path and who has inspired him. He talks about Green Seed and how it has evolved from all his skills and experiences to uniquely suit his passions for food , languages, and for business strategy. He shares some key indictors that export may be right for your business and talks about memorable food shared during lockdown at home and eating out . See acast.com/privacy for privacy and opt-out information.

This week, Jane Milton talks to Betty Koster, Cheesemonger, owner of L'Amuse, a cheese business that champions artisan cheesemakers, sells retail and to restaurants as well as exporting farmhouse cheeses from the Netherlands globally. Betty is an innovative market leader and often leads where others follow .She runs pairings with whisky, wines and teas and this is how I was first fortunate enough to meet her, tasting teas with cheeses in Sri Lanka. See acast.com/privacy for privacy and opt-out information.

This week, Jane Milton talks to the owner of Bayley & Sage London's fabulous food emporiums, Jennie Allen about setting up her first shop almost 25 years ago, how her customers love to cook, and hears about some personal challenges that allowed her to take bigger risks than she may have done, what her customers want going forward and what Jennie and the team will do to meet those needs. Not to be missed. See acast.com/privacy for privacy and opt-out information.

This week, Jane Milton talks to the founder of Manilife Stu McDonald about setting up a peanut butter business in the UK after a trip to Argentina. He tells us about his mentors and role models, what he wishes he knew at the beginning and shares a few favourite ways with peanut butter. Here's the recipe for his perfect roast chicken ( with peanut butter of course) that he refers to in the chat.Stu's Perfect Roast ChickenMake a paste from:Manilife deep roast smooth Peanut butterTamari paste Garlic gratedGinger grated Red chilliesLime zest + juice(This has been passed down by word of mouth - there are no correct measurements so get creative )Mix until thick and creamyCarefully get under the skin of the chicken with your hand or a spoon to loosen it and make a pocket between the chicken and the skin. Spread the paste onto the chicken under the skin. Follow normal chicken roasting instructions, according to weight.Serve with chopped coriander to garnish and another squeeze of lime juice Stu says 'I love serving with sweet potato chunks, rocket and pomegranate (but I'm weirdly into all those)'Stu has kindly offered a 15% discount too, to anyone who listens to this episode and wants to try his peanut butter - go to mani-life.com and add code EATWITHJANE to get the discount. See acast.com/privacy for privacy and opt-out information.

Food business consultant, Jane Milton introduces us to hospitality expert Andy Hardy about his long and successful career in hospitality. How his first job taught him so much about people skills, putting the right people in roles and acknowledging everyone as an important member of the team. He talks about how his roles have taken him to America, the Ryder Cup and the London 2012 Olympics. His interest in the people and the food shines through and he talks about how he thinks the industry will evolve as a result of Covid and of the opportunities that gives businesses, even in these hard times. See acast.com/privacy for privacy and opt-out information.

In this launch episode of Let Me Introduce You, food industry expert Jane Milton talks to leading IP expert, Margaret Briffa about helping food businesses secure their IP, the absolute dos and don'ts of safeguarding your brand and her surprising childhood career ambitions. See acast.com/privacy for privacy and opt-out information.