Relish Marketing’s Jo Densley discusses what it takes to grow a food business with food founders and entrepreneurs. Listen for insights, experiences & ideas.
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Helen Johnston spent decades leading British magazine publishing before a health diagnosis transformed her career. Learn how autoimmune illness, nutrition retraining, and two years of R&D led to SUCSEED - a functional food business built on organic, regenerative sourcing and real nutritional science. Discover what food founders can learn from her precision approach to product development, branding and positioning.
What if food, rather than supplements, was the first place to go when your energy is low, your body is struggling, and your immune system needs support? That’s the founding philosophy of Oshomo’s Mimi and Camilla. Find out how they’re doing it.
What does it really take to bring a genuinely new food category to market? Alex Epstein is the food founder behind Messy Face, a delicious, clean-label spread made from grape molasses and sesame tahini. His journey took in business school, two software exits, a stint on The Apprentice with Lord Sugar, a failed hair care company - and one transformative moment in the unlikely setting of Utrecht.
Anna Gorman never set out to start a food manufacturing business. After 20 years in hospitality, she opened a vegan café - two weeks before the first lockdown. However, it would lead her to create a product that Vegans simply love.
What happens when a doctor, an engineer, a financial controller and a farmer start a drinks business? How do you start a vodka brand when you don’t know how to make it? How their creamy, smooth potato-based vodka won a raft of awards before they’d even sold a single bottle.
Join Jo Densley as she explores the journey of Oonagh and Jenny Simms of The Marshmallowist, a unique confectionery brand celebrated for its inventive flavours and artisanal craftsmanship. Discover how they went from Portobello Road market stall to nationwide recognition, collaborating with retailers like Fortnum & Mason and Marks & Spencer. They share insights on managing seasonality, sustaining creativity, and nurturing a dedicated team, all while navigating the complexities of the food industry.
