Getting to Grow

On episode 40 of Getting To Grow, I sat down with Jon Walsh - Co-founder and CEO of Bio & Me 🎙👂 😀 Founded by Dr Megan Rossi (The Gut Health Doctor) and Jon Walsh, Bio&Me is the UK’s first dedicated gut health food brand backed by credible science. Bio&Me brings clarity and credibility to the world of gut health and is the only brand that carries the prestigious ‘Good for your Gut’ health claim, due to the EFSA-approved ingredients used! With a focus on Delicious Diversity, in November 2019 Bio&Me launched its first range of gut-loving granolas containing 15 of your recommended 30 weekly diverse plant-based foods and prebiotic* fibres to help your mighty microbes thrive.  Following on from the success of the granolas, the brand launched its gut-loving porridges and muesli in January 2021, further establishing its credibility in the cereals’ aisle.  With a passion for creating accessible, great tasting, natural gut-health products, recent product launches from Bio&Me sees the brand in a strong position in the chilled category with its range of four, delicious prebiotic* gut-loving yoghurts, containing over 700 billion live and active cultures and the on-the-go market, with their ‘just add water’ plant-based porridge pots.  After all, they’re on a mission to help make looking after your gut deliciously easy! To find out more at visit  www.bioandme.co.uk and follow them on Instagram @bioandmeuk If you enjoyed this episode, please leave a like and a review as it really helps support what I do.  Make sure to follow @gettingtogrow on Instagram See you guys next time! Zoe 

What does it really take to fix a category that’s fundamentally broken? In an industry where cocktails are often slow, inconsistent, overpriced, and confusing, most consumers have simply accepted the experience as it is. But what if the problem isn’t the drink itself—but the way it’s delivered?In this episode of Getting to Grow, Zoe Fox sits down with Kuleen Khimasia, co-founder of Black Lines, to explore how he’s rebuilding the cocktail industry from the ground up. From launching one of the UK’s first draft cocktail businesses to creating a premium bottled range during COVID, Kuleen shares how Black Lines is challenging outdated perceptions and making high-quality cocktails more accessible, consistent, and scalable.This conversation dives into the gap between what consumers want and what the industry delivers—unpacking why cocktails have remained complicated and inconsistent for so long, and how a new approach to production, branding, and distribution is changing that.Kuleen Khimasia opens up about:• Why cocktails are “notoriously slow and confusing” for most consumers• The real problem with pre-batch drinks—and why most of them fail• Building Black Lines without external funding and staying profitable• Turning a COVID crisis into a major growth opportunity• The importance of brand, design, and perception in a “stuffy” category• Why consistency beats theatre in most hospitality environments• The operational reality of running a physical product business• How they scaled from draft kegs to bottles while controlling quality• Why they’ve avoided supermarkets—and what that means for growth• The future of cocktails and why pre-batch is only getting startedIf you’re a founder, creator, or entrepreneur interested in disrupting traditional industries, building a premium brand, or creating products that challenge consumer perception, this episode breaks down exactly how a clear insight—executed properly—can reshape an entire category.Zoe Fox:/ gettingtogrow/ zoe-fox-377033b0Black Lines: Website: https://blacklinesdrinks.com/instagram: https://www.instagram.com/blacklinesdrinks/Kuleen Khimasia:Linkedin: https://uk.linkedin.com/in/kuleen-khimasia-315ba893

What does it really take to build a premium brand in a category that people don’t even take seriously? In a space where taste has historically been poor, perception is weak, and consumer habits are deeply ingrained, creating a successful alcohol-free product requires far more than just removing alcohol.In this episode of Getting to Grow, Zoe Fox sits down with Luke Hemsley, founder of Wednesday’s Domaine, to explore how he’s building a modern alcohol-free wine brand designed for people who still love drinking—but want to do it differently. From identifying a gap in the market during COVID to developing a product that challenges both taste and perception, Luke shares the thinking behind creating a brand in a misunderstood category.This conversation goes beyond the idea of “non-alcoholic alternatives” and dives into the psychology of drinking, social dynamics, and how consumer behavior is shifting toward moderation rather than elimination. From the stigma of not drinking to the importance of branding and experience, this episode explores what it really takes to change how people think—and feel—about what’s in their glass.Luke opens up about:• Why alcohol-free wine has historically failed—and what’s changing now• The psychology behind drinking and the desire to “fit in” socially• Building a brand that doesn’t feel like a compromise• Why most consumers don’t want to quit alcohol—they want better options• The challenges of creating a product in a category rooted in tradition• How branding can completely shift perception in a “low-quality” space• The reality of building a physical product business from scratch• Why moderation—not restriction—is shaping the future of drinkingIf you’re a founder, creator, or entrepreneur interested in consumer behavior, brand building, or launching products in emerging categories, this episode offers a deep dive into how a simple insight can evolve into a category-defining business when executed with clarity and intent.Zoe Fox: https://www.instagram.com/gettingtogrow/https://www.linkedin.com/in/zoe-fox-377033b0/Wednesday's Domaine:Instagram: https://www.instagram.com/wednesdaysdomaine/Linkedin: https://www.linkedin.com/company/wednesday-s-domaine/?originalSubdomain=ukWebsite: https://wednesdaysdomaine.com/Luke Hemsley:Linkedin: https://www.linkedin.com/in/lukehemsley/

What does it really take to turn something as simple as a salad into a multi-million pound food brand? In an industry where restaurants fail fast, margins are tight, and scaling operations can quickly become chaos, building a successful food business requires far more than just good recipes.In this episode of Getting to Grow, Zoe Fox sits down with Clem Haxby, the culinary director behind The Salad Project, to explore how a single London salad bar evolved into one of the city’s most recognisable healthy food brands. From launching their first location in Spitalfields to scaling to 12 stores in just a few years, Clem shares the operational, creative, and strategic thinking behind building a fast-growing hospitality brand.This conversation goes beyond the idea of “healthy food trends” and into the real mechanics of scaling a restaurant concept. From designing menus based on intuition rather than market research, to building systems that allow stores to open smoothly, this episode explores how product obsession, operational discipline, and adaptability combine to create sustainable growth.Clem opens up about:• Designing the entire Salad Project menu from the ground up• Scaling from 2 stores to 12 locations in just three years• Why intuition often beats traditional market research• The operational systems that make restaurant expansion possible• Lessons learned from hiring mistakes and early operational chaos• The reality of opening restaurants that cost over £500K per site• Building a menu that keeps customers full, energised, and coming back• How balancing creativity and operations drives long-term brand successIf you’re a founder, operator, or entrepreneur interested in hospitality, consumer brands, or product-driven businesses, this episode offers a behind-the-scenes look at how a simple idea can evolve into a thriving brand when execution meets vision.Zoe Fox (Host):https://www.instagram.com/gettingtogrow/https://www.linkedin.com/in/zoe-fox-377033b0/The Salad Project:https://www.instagram.com/the.salad.project/https://www.saladproject.co.uk/Clem Hexby:https://www.instagram.com/clementines_kitchen/

What does it really take to build a brewery from scratch when you have no industry experience, no roadmap, and no safety net?In this episode of Getting to Grow, Zoe Fox sits down with Louise Avery, founder of LA Brewery, to explore the deeply human story behind one of the UK’s most distinctive non-alcoholic drinks brands. From fermenting drinks at home and delivering bottles by bike to building a full-scale brewery and landing major retail partnerships, Louise shares what it truly means to follow intuition and build something before you feel ready.This conversation traces the journey from leaving a conventional career and returning to her roots, through years of experimentation, financial uncertainty, and self-doubt, to creating a brand grounded in craft, creativity, and purpose. It is an honest look at what happens when passion, persistence, and curiosity lead the way, even when the path is unclear.Louise opens up about:• Starting with no brewing experience and learning everything by doing• Building LA Brewery through experimentation, fermentation, and instinct• Delivering early products herself and growing without external validation• Overcoming impostor syndrome while pitching, scaling, and raising investment• Why naivety can be a hidden strength in the early stages of building a brand• Balancing creativity with commercial reality as the business grows• Staying true to values in an increasingly competitive and saturated market• Redefining success beyond speed, scale, and perfectionIf you are curious about how brands are really built behind the scenes, what resilience looks like when things are uncertain, or how trusting your instincts can shape a business with depth and integrity, this episode offers a powerful reminder that meaningful brands are rarely built by following a perfect plan, but by showing up, learning fast, and staying committed to the journey.Zoe Fox (Host):https://www.instagram.com/gettingtogrow/https://www.linkedin.com/in/zoe-fox-377033b0/LA Brewery:https://www.instagram.com/labrewery/https://labrewery.co.uk/