Strategy
Why food startups fail (and what to do about it)
Most UK food startups do not fail because of bad recipes. They fail because of the numbers behind them. Five failure modes, every one fixable.
The blog
Practical writing for food founders building from a UK kitchen
Honest, specific, no fluff. Costing, pricing, compliance, scale, and the things that actually decide whether a food business survives.
Recipe
Classic Lemon Drizzle Traybake: Full Recipe with Real Costing and Selling Price
Full recipe, labour-inclusive cost per slice, and margin calculation for Classic Lemon Drizzle Traybake — built for UK home bakers who sell.
Operations
How to Register a Home Food Business in the UK
Every step to register a home food business in the UK: council registration, food hygiene certificate, HACCP, allergen compliance, and insurance.
Pricing
The Complete Cost Breakdown Every UK Food Business Must Build Before Pricing
Seven cost categories every UK food business must track before setting a single price — with a worked brownie example at production scale.
Market
What Changed for UK Small Food Producers in 2025
Production costs up 4.5%, selling prices up 2.7%. The real numbers on what changed for UK small food producers in 2025.
Compliance
Natasha's Law for UK Home Food Businesses – Without the Panic
Natasha's Law rules, 14 allergens, labelling routine, and what happens if you get it wrong – no panic, just the practical detail.
Pricing
Coming soon
Wholesale pricing: the maths most food founders get wrong
When a cafe offers you a wholesale order, your retail margin is not your wholesale margin.
Compliance
Coming soon
Natasha's Law without the panic: a UK home-kitchen guide
When PPDS applies, when it does not, and the practical labelling routine I use with mentees.
Operations
Coming soon
The 90 days that decide whether your food business survives
Week by week, what to do from day 1 to day 90: registration, costing, channels, and break-even.
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