AN INTERVIEW WITH THE LADY HERSELF
AHEAD OF THEIR 3 EVENTS IN MARCH, MAY AND JUNE, THE DELICATESSEN SPEAKS TO TARA MEI, FOUNDER OF KITCHEN TABLE PROJECTS, LONDON’S FIRST RETAIL INCUBATOR FOR EMERGING FOOD BUSINESSES.
Tara - could you tell us a bit about your background and the inspiration for starting Kitchen
Table Projects? l After university, I started working as a pastry chef. I really enjoyed the fast pace of the kitchen but I wanted to do something exciting. So, like many budding food producers, I rented a market stall and starting selling cakes. After a few months, I’d earned enough money to open a restaurant and catering business. Being an entrepreneur was a roller- coaster ride - extremely stressful, lonely and tiring but also just about the most exhilarating thing I’ve ever done. So I thought, wouldn’t it be great if more people could have the opportunity to succeed? Inspired, I studied Innovation
& Entrepreneurship at Imperial College and worked within Wayra, a tech incubator, to understand how start-ups could grow with the help of industry expertise. It was amazing to see the difference experience and insight could make to a small business. Entrepreneurs have amazing ideas and an incredible passion for what they do. What they need is help with the tough stuff - figuring out a clear strategy and finding the people who can help them bring it to life.
Who has been your biggest success
story so far? l I’ve helped some great businesses at the pop-ups and networking events, but one of my favourites has to be Stoffell’s Ltd, makers of no-added sugar ketchups and sauces that came along to our Artisan Springboard last year. The founder, Tony Peck was a diabetic who was looking for healthy alternative to the sugar-
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laden ketchups on the market and ended up making his own. He really tapped into a trend and has since seen his products on the shelves of a number of London Delis, bakeries and independent shops. A trendy gluten-free Bakery in Islington called Romeo’s only has Stoffell’s on the tables in their cafe. This year he’s been shortlisted for the Free From Food Awards and has been accredited with the Sugarwise campaign’s stamp of approval too. It’s a tough market out there - we come across some very passionate small producers who just don’t know how to make the huge leap from farmer’s markets to the high street - what would be your main piece of advice to new start ups? My main piece of advice would
be to get yourself out there! Meet people and talk to them. Tell them who you are and what you do and get yourself in front of the people who matter. The food industry is so friendly and supportive and small producers should be making the most of its vibrancy to get their business to where they want it to be. Building a strong, industry-specific network is key to food business growth, building on the knowledge and experience of people who have done it all before.
Congratulations on your partnership with Marks & Spencer for your 3 fabulous events this Spring - how did this collaboration
come about? l I was lucky enough to attend Grub Club, a food networking event run by Vhari Russell. I didn’t know anyone there and I was terribly shy. I almost turned around and went home but I knew I really had to push myself if I wanted to make things happen. So I
introduced myself to Tussie Collier of design agency, Hurricane Design. She loved what we were doing and introduced me to Kirsty Grieve from Marks &Spencer. People often say being in the right place at the right time makes all the difference, but that’s just the beginning. If I hadn’t built up the courage to say hello and let my passion for what I wanted to do shine through, none of this would have happened!
What is your ultimate goal from
running these 3 day events? l The ultimate goal for these events is to find the most exciting, innovative and driven food business out there. We then want to crown them the winner of our Small Producers Spotlight competition, kick-starting their business and pushing it to the next level. It’s a really exciting challenge because we’re not just looking for an incredible product, but an incredible business too - with passion, drive and an ambitious vision.
Lastly, how do producers go about displaying their creations in your
pop up shops? l The best thing to do is to visit our website and check out what we’re up to, what’s right for you and how you can get involved. Each pop- up and incubator programme is different, so get in touch and we’ll guide you towards the best avenue for you. We’re always happy to talk to innovative small food and drink businesses and see how we can help them succeed. Don’t be shy, just pick up the phone and start setting the wheels in motion! l
www.kitchentableprojects.com
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