We hear again from Michael Winters of Kadode Kampot Pepper. Michael talks about product sampling, including how he has caught the eye of culinary thought leaders like Yotam Ottolenghi, the importance of strategic product sampling, being choosy with your distribution partner, and what it’s like to represent food products from a far-flung region of the world. Read More
This is the first part of the story of how Michael Winters, Pepperman, stumbled on and then launched a range of exquisite Cambodian peppercorns — black, white and red — into the UK market. The burning question is: how do you market as “gourmet” a foodstuff that’s perceived by many as a “commodity”? Read More
If you’d like a flavour of the dynamic Irish artisan food and drink business scene then this episode is for you. Featuring producers from the Galway Food Festival 2016, this episode brings you conversations with Startup Weekend Galway, America Village Apothecary, Aran Islands Goats’ Cheese and Cong Food Village. Read More
Bill Sewell, successful serial restaurateur, gives valuable insights on the business of setting up and running your own restaurant or cafe. Bill talks about thinking outside the box when searching for a venue, being careful about how much you invest, suppliers, finding the right staff and cash flow. Read More
Bill Sewell has fashioned a fascinating career in food. Having emerged from Trinity College, Cambridge, with a history degree, Bill started cooking in both scruffy and high end eating venues in London. Then, after a brief detour into The City of London to qualify as an accountant, Bill went on to set up several restaurants. He’s also published two recipe books and is a keen and accomplished food blogger.