People Doing Things

Introducing Sarah Vachon, the brainchild behind Citizens of Soil - the regenerative olive oil brand championing the farmers' who deserve a seat at the table - cold pressed extra virgin olive oil from small batch producers in Greece and Spain as well as rarer varieties from the likes of Italy, Portugal and Croatia. Full of polyphenols and powerful antioxidants, there's a reason why people in the Mediterranean live for so long.  As one of the most faked products in the world, Citizens of Soil is an advocate for a more sustainable, transparent and ethical model of farming. And for Sarah, it was a chance to put principle into practice having worked at Provenance, the supply chain software company based on blockchain. Founded in 2021, her and her husband Michael made light work of their growth - having started in DTC they are now stocked in prestigious retailers like Waitrose, Selfridges and Ocado. But their story goes far beyond the bottle. At their heart lies a deep commitment to investing in the land, fostering a culture that values soil health and the future of food. In a time of rising prices, Citizens of Soil offers a beacon of hope, demonstrating that a dedication to quality and ethical practices can flourish.  Fresh from a significant £1.8 million investment, they're cultivating not just olives, but a powerful vision inspired by the rich mythology of the land. Tune in to be inspired by their journey and the stories that shape their exceptional brand.  

Say hello to Imogen Royall. She's one half of Northern Pasta Co - the spelt pasta brand championing regenerative British farming, on a mission to craft unbeatably delicious pasta without compromise. Based in Kendal up in Cumbria, the brand was set up in 2022 by Imogen Royall, an interior designer, and her builder husband Matt after falling in love with pasta, turning a seedling of an idea into a life changing obsession. The couple even got married "over a bowl of pasta in Italy". And the problem here in the UK is that most of our pasta is from a supermarket. It's dull, processed and quite heavy, leaving you feeling tired and bloated. Northern Pasta Co, by comparison is made of spelt which is light, nutty and full of flavour. It's also easier to digest because it's got less gluten in it. Perfect for those who want to fall back in love with pasta themselves with a joyful, restaurant inspired brand and range of sauce loving shapes and pasta styles.  Fresh from a rebrand and having secured £200,000 for their next growth phase, Northern Pasta Co. is gaining momentum, with new stockists like Booths and Whole Foods, and more exciting partnerships on the horizon. In this episode, we delve into the incredible life changes Imogen and Matt have experienced over the past three years, the remarkable growth of their brand, and what exciting developments lie ahead. So, let's tuck in.   

Introducing Rachel Kettlewell. She's the founder of Fearne & Rosie, the jam challenger on a mission to spread goodness up and down the country, packing as much fruit into as many mouths, hearts and minds as possible. Having launched a little over 5 years ago she's now stocked in over 5000 stocking points including the likes of Asda, Co-op and Tesco.  Hailing from Withington,  Manchester, the brand itself is named after her two first-borns, Fearne & Rosie. Before she became a real fruit queen, she worked as a teacher and in the charity sector. Two areas that are still massively important to her today working with both FareShare and schools to provide kids with better for you options.  But it hasn't been all bread, butter and jam for Rachel. The food industry can at times feel fairly gate-kept, requiring a lot of start-up capital just to get off the ground. And when it comes to distribution there are a number of unwritten retail rules that you are expected to follow. Lucky for her, a combination of straight talk and common sense has seen her though. In this episode we talk about the hidden power of naivety, why more competition in jam is a good thing, and what the future has in-store for Fearne & Rosie (the jam not the kids).    

Say hi to Ella. She's the founder of Fatso, the chocolate challenger, on a mission to prove that dark chocolate can be just as fun, delicious and chunky as milk. Founded in 2022, Fatso is stocked in over 350 stores with taste-makers and independents like Liberty, Harvey Nichols as well as hotels and offices, counted amongst its many stockists. Driven by an all female team, they're proof that you can have your chocolate and eat it. That dark chocolate can be bold, premium and playful, and that life's more fun when it isn't full of modesty. Her guiding philosophy: 'more matters', is not only threaded into the fibres of her maximalist brand but it's an idea that reflects what modern consumers expect from brands of today. More. And with flavour names like Morning Glory, Sweet Tart and Home Run she's definitely providing the whole package.  In this episode we'll unwrap the secrets behind Fatso's success diving into the tired stereotypes of dark chocolate she's fighting against and what her mantra of 'more matters' means in the context of both work and play. Tuck in, guilt free.

Tom Palmer is the founder of Yep Kitchen, the Sichuan chilli oil taking the deli scene by storm now in over 180 stores across the UK from Cornwall to Scotland with more on the horizon.  Founded in 2022, after a decade of living in China, Tom decided to swap textbooks for taste buds, leaving his career in education to turn his passion into a business. On a mission to bring the bold, rich flavours of China's Southwest to the UK through a range of easy-to-use and crave worthy condiments from their signature Sichuan Chilli Crisp and Garlic Chilli Oil to Hunan Salted Chillies.  However, while foodies like Tom now love authentic Chinese flavours, there's a big gap between what most of the UK thinks about Chinese food (chicken balls, prawn toast, crispy chilli beef, chow mein) - sorry big John. And that's exactly the misperceptions of China, it's people and their food that Tom's trying to address with his sauces and brand. Bosh! In this episode we check-in on how Yep Kitchen is doing, hear more about his adventures in China and how the business plans to scale in 2025 and beyond.  

Say hello to Tim Chong. He's the founder of Yonder, the next generation credit card company on a mission to make credit more inclusive, accessible, and rewarding. Instead of just offering you air miles, they invite modern explorers into a world of trending restaurants, breakthrough brands, and uplifting experiences with points that are not only easier to use but more enjoyable to spend.  Inspired by Neo banks like Monzo and Revolut, Yonder makes Amex look its age with tired UX, a slow app and lack of choice when it comes to cashing in your points - the value of which seems to continuously change. And while Amex might have once been a pioneer, enabling their audience to travel with their points, the idea of travel today goes far beyond just the once or twice a year holiday. It's a lifestyle and a mindset - restless, always exploring, never settling for less; a bit like their founder Tim.  Hailing from Australia, Tim is somewhat of an immersionist, yo-yoing between paths that were chosen for him and owning his own path, between established businesses like IBM in his early career, to scaleups like Clearscore further down the line, working in both tech and management consultancy. He even wanted to be a missionary at one point spending time working in development in places like Kenya. And while the core mission of the brand was about inclusion, giving more people access to credit, its core expression today is about experiences — reflecting the changing cultural attitudes of their audience. If Amex is the boomer of credit cards, Yonder is the millennial counterpoint.  In this episode we talk about Tim's journey around the world to London, his transition from 0-1 founder to modern day manager with 50+ employees and why today's millennials need a new credit card in their back-pocket. Tap in and enjoy.  

Introducing Scott Davies. He's the founder of Hilltop Honey, the 2nd largest honey brand in the UK with a turnover of £44mn selling over 13,000 tonnes of honey a year, the equivalent of 1000 double-decker buses. And while honey sales have been relatively stagnant for the last few years, Hilltop Honey has bucked the trend growing at an outstanding 22% a year.  It's impressive. Scott grew up in a pretty low income family in the middle of Wales, got pretty average GCSEs, didn't go to university and only started the businesses because he slipped a disk down the coal yard. Aged 23 with a 5k overdraft, Scott was faced with a choice: start a dog walking business, sell sports equipment on Amazon or start his own honey brand. Lucky for us he did the latter, starting Hilltop Honey back in 2011 living with mum and dad, who now lend a hand in the factory.  Look up 'grit' means in the dictionary you'll find a picture of Scott there. He didn't pay himself for the first 3 years. They were on their last £400 when Holland & Barrett took a chance on the brand. And they've never taken on any investment. Now 13 years on, he has a market share of 12%, is expanding to the states and pays 130 people's mortgages every month.  In this episode we talk about what resilience means, the power of being no.2 and the highs and lows along the road. Enjoy  

Say hello to Dan Szor. He's the founder of the Cotswolds Distillery, a pioneering whisky distillery that has learned the rules like a pro, only to break them like an artist. Working with master distillers Jim McEwan from Bruichladdich and whisky veteran Harry Cockburn from Bowmore, the Cotswolds Distillery was one of only 4 English whisky distilleries when it was founded in 2014. Now there are 55.  Working with the next generation of distilling talent, Dan was eager to hire talent but rent experience, supplemented by locals who helped with operations like bottling and peeling fruit for the gin, their first market-ready product. A cloudy gin that shrugged off negative aspersions from the gin world, turning it into a distinguishable brand asset for what has now become a go-to for Cotswold folk and visitors, alike.  For the distillery, the gin was only a stop-gap before the real work on the whisky could begin. His 'barley epiphany' in the early 2010's saw him imagine a new way of making whisky. One that didn't have to be a heavy hitting whisky from the peaty terroir and harsh water of Scotland but could instead be a softer, younger, fruit-forward liquid made from locally sourced Cotswolds barley, enhanced by a range of carefully sourced barrels that give it the 'real' flavour.  They now have a wonderful range of whiskies on offer from their legendary 'Founders Choice', my personal favourites of the 'Sherry Casks' and 'Bourbon Casks' as well as more experimental, limited editions and liqueurs. In this episode we talk about whether a healthy dose of naivety or his American chutzpah inspired him to re-write the rules of whisky making, whether it's best to learn an industry from the top or the bottom, and where following a passion can take you. So pour yourself a 'contemplative dram', take a sip and tune in.   

Drew Wolf is the creative director turned condiment radical who got tired of traditional advertising and decided to make his own fermented hot sauce brand, named Kold Sauce instead. The cold pressed red, green and yellow stuff was part social experiment, part creative outlet, part really good f*cking hot sauce - following his creative curiosity and pepper addiction wherever it takes him, 5am markets and all.  The Cleveland native, started the brand during lockdown, riding the hot sauce wave that has been growing at 55% year on year. They're now stocked in independents and delis up and down the country as well as being one of the poster boys for Delli Ap, the food and drink marketplace taking London by storm where he's become one of the top sellers, selling 20,000 jars to date. Impressive.  He's now embracing the 'collaborative chameleon' EOD persona, hosting an array of events with brands like Salt, East London Liquor Company, Hoxton Hotels, Footpatrol, Coqfighter, Patty & Bun so and co-creating products with restaurants like Bangers. Beyond tasty, Kold Sauce is entertaining - playing a role in culture that sees all ships rise. In this episode we talk about food as the new fashion, falling in love with the journey (not the destination) and where his imaginations will take Kold Sauce next. Dip in.   

Introducing Tess. She's the founder of All Dressed Up, the flavour-first salad dressings company on a mission to elevate everyday meals (not just salad leaves) using trending ingredients people know and love without any of the artificial ingredients that supermarket brands use.  After cutting her teeth in the fast-paced FMCG world with names like Coconut Collaborative and Perkbox, Tess took a bold step into the kitchen to hone her culinary chops, training as a professional chef at the renowned Leiths School of Food & Wine. Following stints perfecting her craft, she received some unexpected feedback: her boyfriend said her dressings were so good she should sell them…which is exactly what she did.  Since then, Tess's delicious dressings have made their way onto the shelves of places like Whole Foods, Eat17, and Delli App, as well as independent delis and farm shops across the country—and with a major Ocado deal on the horizon, things are only looking up! In this episode, we'll dive into her flavorful journey, from juggling two jobs to her top tips for making it all work. Enjoy.  

Say hello to Ben Vear. He's the co-founder of Living Things, the low sugar, all natural, prebiotic soda taking London by storm, exporting to five countries and selling a can every minute with more bubbles on the horizon.   Backed by Brewdog co-founder James Watt, the gut loving brand raised a large family and friends pre-seed round, and is now looking to raise further funds to grow the team and expand the business internationally. Stocked in over 700 tastemakers stockists from Delli Ap to Amazon, Wholefoods and Ocado, they are arguably the UK's answer to Poppi and Olipop, who are now valued over $1bn selling more cans than coca-cola in the US.  And while Ben has food and drink in his blood, coming from a lineage of ice cream makers, he cut his teeth Mars, Bear, Wildfarmed and Minor Figures. With his co-founder Jon, he's now scripting his own playbook, riding the wave of gut health while Gen-Z cut down their ABV in favour of next generation sodas.  In this episode we talk about his learnings from Minor Figures, the highs and lows so far, and his plans for the future of Living Things. Grab a can, take a sip, tune in and enjoy.  

Say hello to Ollie Scott. Chief 'Unknownian' behind the UK's most unexpected creative recruitment company. A wild bunch of multi-talented humans working across product, creative, client services, design, strategy and leadership; building A-class teams at some of the world's most dynamic agencies.  Having founded Unknown in 2019, Ollie set out to break the mould in recruitment. By remaining curious as to what makes each applicant individual, Unknown has morphed from a simple idea and a £13K credit card limit into a thriving business made up of high performing, high earning, happy, healthy individuals. And while they've had to adapt to both changes in the market and becoming a more established recruiter they've retained their deeply human, misfit spirit.  In this episode we discuss Ollie's learnings from the school of life, how to get hired in the creative industry (and how to hire properly) and how Unknown are transitioning from recruitment underdog to real and human recruitment innovator working with some of the best agencies on the planet.  

Say hi to Will of Willy's Pies - the lockdown-born culinary success story that has put pies firmly back on the map. The quintessentially British pies are handmade in Hackney (where else?), with a focus on elevated fillings using local ingredients, and lots of it.  Drawing on a decade of experience as a top-line chef, Will's furlough brain-child has since grown out of his home kitchen and into a commercial HQ in London Fields. With the help of his business-partner and best friend, Josh, Willy's Pies has become a London food icon with the opening of their first retail location in Netil Market in 2023. Oh, and they've even caught the attention of Ian Wright, who is now on board as an investor to help push the business forward. For me, they're a brand capturing the renewed spirit of local optimism. A business that embraces quality ingredients and quality time, products made and enjoyed by real people - who enjoy spending time together (watching the footy, cracking a few beers). What's more, pies don't have to be these shit, ultra-processed, factory-made monstrosities; they can be beautiful, delicious, well-designed, moments of indulgence, reminding people of what's really important in life.  In this episode, we talk about what makes the perfect pie, what they're fighting against and their growth ambitions over the next decade. Tuck in.  

Say hello to Simon Beckerman, the creative force turned entrepreneur behind Gen Z's favourite fashion marketplace, Depop, which he sold to Etsy for a staggering £1.25 billion. Today, we're discussing his more recent venture, Delli, the culinary marketplace that lets independent chefs and businesses sell food on their own terms Founded in 2020, a year before selling Depop, Delli reflects Simon's belief in the power of unique, story-rich products. Much like Depop, which became a beloved platform for new fashion brands and celebrities alike, Delli aims to revolutionise the food scene by offering a digital playground where foodie innovation can thrive. The app has already seen great success with limited-edition drops and a raw, Fujifilm aesthetic that appeals to its users. But it hasn't been all 'swipe left and add to cart' for this creative soul - in starting Depop he had to leave his family run magazine and sunglasses business he set up with his brother, emigrate to London, be away from his wife, and suffer long days and nights before burning out, appointing a CEO and taking a year off to recover. Then come back and do it all again. In this episode, we chat with Simon Beckerman about his transition from fashion to food, the inspiration behind Delli, and how he's using lessons from Depop to create a new market for independent food makers. Plus, Simon shares some of his favourite products on Delli and what the future holds for his next exciting new venture, fatherhood.   

Welcome Amin. He founded Qube, the world's first members-only studio for music and content creators. With locations in Acton, Hackney, Canary Wharf and soon Elephant and Castle, their studios enable musicians, podcast hosts and content creators to rehearse, experiment, record, host, and capture a range of content whenever they like.  Amongst their audience are musicians like Lewis Capaldi, Raye, J Hus, Flo as well as content creators like Chunkz and Logan Paul - who all benefit from the best in class equipment, high quality studios and 24/7 bookings, even if it's at the last minute. However, it's the culture as a community that interests me most.  Despite us as a society being more technology connected than ever before, we feel more alone than ever before. Looking for new and meaningful ways to interact with people around shared interests, niches, passions or professions.  In this episode, we talk about the original idea that sparked Qube, how you actually go about building a members club and why community us so in demand right now. Listen up.