Big Interview We even developed
our own in-house nut ‘butter’ as part of the new recipe!”
I think as business owners, regardless of sector, we have a responsibility to consider the impact we’re having on the planet longer-term and do all that we can to minimise that impact. That’s why we are sourcing our packaging and raw ingredients from the UK where possible, and making sure any overseas suppliers produce in an ethical & transparent manner.
As an artisan confectionery brand, our ingredients are what make our product stand out from the rest. That’s why it’s so important to know where those ingredients are coming from, how they are produced and by whom. We strive to make our business a happy and enjoyable place to work, where people are treated fairly and paid well – so it only seems right to make sure we’re working with other businesses and suppliers who do the same.
What does a typical day at Fudge Kitchen look like? Busy! We don’t stop. We have a fairly streamlined team, and I’m still very much in touch with the day to day running of the business. The rebrand has taken up a lot of my time in the last few months. I wanted to make sure the look and feel was just right. We’re also in the process of overhauling our digital management systems to make sure the business is operating as efficiently as it can. I spend a lot of time at Fudge Kitchen HQ in meetings with the shop teams, wholesale team and digital team; and now that events are back up and running, I’ve been attending some of the big events in our industry. No two days look the same as there’s always something different happening. We don’t rest on our laurels, so there is always a ‘what next?’ mentality in the way that we work. One thing that does keep me grounded and remains consistent is my morning dog walk! It gives me that time
8 Kennedy’s Confection June 2022
KennedysConfection.com
and space to clear my head… or think up my next big business move!
How did you celebrate 39 years of business? On 4th and 5th April this year, the entire business took two days off for our first ever Fudge Goes Formal event. We all spent two days in Windsor, kicking off with an awards dinner and dance followed by a day of competitive fudge making activities! It was fantastic to get everyone together from all parts of the business. As well as celebrating 39 years in confectionery, it was also a great opportunity to recognise the hard work, dedication and strength of the whole Fudge Kitchen team. Every member has played a part in successfully driving the business forward in the last few years.
The tradition of getting the shop teams together
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