What was the inspiration for starting Great British Biscotti Co?
As someone with a fair foodie pedigree who’d spent many years sourcing fantastic products for a number of the UK’s leading food retailers. I was therefore always curious to know how I’d nurture and grow a brand if the shoe was on the other foot. I stumbled across a fabulous artisan biscotti operation back in 2014 and saw the seeds of something special although significant repositioning and investment was necessary. I’ve always a been an enthusiastic advocate of the UK’s blossoming artisan food movement, someone who is fiercely proud of this nation’s rising foodie gravitas and a long-term opponent of the bland, perfectly symmetrical fodder pumped out by uninspired corporate conveyor belts.
Describe a typical day at GBBC HQ?
Hard to describe, because quite simply no two days are the same. We’re a small team and so everyone has regular input into our brand’s ever evolving vision. Whilst it would be impossible to map out a typical day, it’s fair to say that most days would include: tastings and chats regarding Jon’s (our head chef’s) latest flavour innovations, attending an exhibition or a sales pitch armed with boxes of freshly baked samples, boarding a plane to an overseas show, discussing orders, logistics issues or new ingredient suppliers with my office manager Anne, talking about the website or new packaging concepts with James (my designer) or marketing and PR topics with the Purple Pilchard agency.
Where do you see GBBC 5 years time?
We will be one of the leading voices within GB’s rapidly expanding artisan foremost, a foodie landmark in our heartland Dorset and a growing export operator. Whilst coffee shops, delis, boutique hotels, and garden centres will remain our heartland, I’d expect that within 5 years we’ll be punching above our weight in the UK’s more discerning spectrum of high end supermarkets and online operators in addition to supporting a select huddle of upmarket high street operators. Hospitality, foodservice and airlines are other food arenas where we are starting to be noticed and I believe there’s a massive opportunity for thoughtful snacking within a number of the UK’s leading gastro pub chains.
In 5 years we will also have provided a gluten free format to satisfy the taste buds of a growing foodie following that too often are denied access to best-in-class products. I also like the notion of fair trade.
What do you think will be the 3 biggest food trends of 2017?
- Healthy living (low fat/calorie) the sugar wars haven’t even begun yet
- GF still has significant growing room
- The unlocking of a next generation of super foods (next coconut, goji berry)
What do you like to eat/drink?
Favourite food is Coronation Chicken swished down with a glass of St Emillion Chateau Angelus!
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