Harlands Accountants - The Evolving Accountant

D*MN GOOD are on a mission to empower you to feed D*MN GOOD in your own skin. They're about D*MN GOOD cookies for D*MN GOOD moments.Fueled by the founders own troubled relationship in earlier life, Evie Waxman created damn good to kick toxic diet cultures ass.Did you know that 70% of us struggle with body image and self-doubt? it's time to fight those demons and embrace our worthiness. Because you are D*MN GOOD no matter what!46% are struggling with self-confidence - and more than a third 37% claim their levels of self-belief are at an all time low.1 in 3 under 18 years olds suffer with low self worth & mental health issuesEating disorder cases have double in the last 5 yearsDuring the interview with Evie, we discuss:Evie's drive and ambition to get out of a bed in the morningEvie's career to dateMore about the D*MN GOOD brandInspiration to start the businessChallenges linked in building the businessAdvice for entrepreneurs who are just starting outEvie's thoughts for the future o

In this episode, we have the privilege of hosting a distinguished guest, Louise Maclean, Director of Signature Pubs and Cold Town Beer, a leading figure in the FMCG sector.Cold Town Brewery has a rich and captivating history deeply intertwined with Scotland's brewing heritage. Their story begins with a nod to the brewing legacy of Edinburgh's Calton Hill Brewery, which pioneered lager production in Britain way back in 1835. Nestled in the chilly shadow of Arthur's Seat, the brewery's neighborhood earned the moniker "Cauld Toon," eventually evolving into "Cal-ton." This evolution of language gave birth to the name Cold Town Hill, serving as the foundation for the brewery's identity.In early 2018, Cold Town Brewery embarked on its journey, starting as a modest microbrewery within the walls of an abandoned church in the heart of Edinburgh's historic Grassmarket district. Despite humble beginnings, their dedication to crafting exceptional brews was unwavering, sup

Flavour, an integral part of our daily lives, takes center stage at Besmoke. They understand the pivotal role that complex, clean, balanced, and bold flavours play in making your products truly stand out. Thepassion lies in bringing these flavours to life, enhancing any application they touch.Since the inception in 2004, they have been on a relentless quest to redefine smoked food ingredients. Huw has pioneered state-of-the-art patented technology, which removes a staggering 95% of carcinogenic PAHs (Polycyclic Aromatic Hydrocarbons) from smoke. This innovation has allowed them to craft fresh, complementary, and well-rounded flavours. They've even engineered smoke volatiles to transform the culinary landscape, offering clean grill flavours, umami-enhancing taste modifiers, and reductions in salt and sugar content, among other innovations.Now, let's dive into the remarkable benefits of Besmoke:Authentic smoke and grill flavours that elevate your culinary creations.A revolutionary process that elimina

Hailing from Staffordshire, two beer aficionado brothers, Keith and Dave Bott, known for their unwavering standards when it comes to a good pint, take the helm at Titanic Brewery.Their commitment to beer excellence led them to an unconventional path – acquiring Stoke's brewery and personally overseeing its operations.With three decades of brewery management under their belts and a workforce of approximately 250 locals, Keith's dedication still sees him mashing in each morning at the brewery (provided you're an early riser to witness it), while Dave is frequently found constructing bars and giving our pubs, both existing and newly added to our portfolio, a fresh coat of paint.In this episode, we sit down with David Glenwright of Titanic Brewery to delve into the world of beer. Our conversation explores:David's journey into the drinks industryThe brand's underlying purposeTitanic Brewery's unique bod cafe-bar concept and the reasons behind its creationStrategies for maintaining the

In this episode, we speak to David Ferguson, Commercial Director of Lochlea Distilling Co.Lochlea had always been a dairy farm, up until 2006. They farmed pedigree beef cattle until 2014, when they decided that for a farm of this size to be viable, they needed to do something very different.Barley had historically been grown on the farm, mainly as livestock feed, and so in 2015 they embarked on an experiment: growing 50 acres of malting barley. Construction began in 2017, converting the former piggery, byre, and midden in the heart of the farm steading into the distillery, and repurposing the cattle sheds into bonded warehouses.They secured all of the licenses in 2018, and the distillery was commissioned in August 2018. Since then, they have been growing the barley and the distillery team have been skillfully and patiently making spirit.During the chat with David, we discuss:David's journey to LochleaUnderstanding the brandThe challenges the brand has faced as starting upGrowing everything in-houseLimite

In this episode we speak to founder of Glass of Bubbly and Champagne Collectors, Christopher Walkey.Christopher has a passion for Champagne and sparkling wines along with pairing them with foods. A multi award winning marketeer with a string of successful start-up and investment concepts. Now focused on a passion that is Glass of Bubbly and travelling internationally reviewing sparkling wines, pairing menus and venues.Glass of Bubbly has evolved to become one of the biggest names promoting the glorious and ever expanding world of Champagne and sparkling wines. From a simple start up idea via a husband and wife team with big hearts and passion for the subject, they have become one of the busiest names showcasing some of the finest fizz from around the globe, helping to highlight wonderful sparkling wine regions, the diversity of producers and the amazing aromas and flavours each corner of our earth can provide us.Champagne Collectiors, Founded by Christopher and a small group of first round investors with a un

In this episode, we talk to Maria Whitehead MBE, Director at Hawkshead Relish Company,The story of how they went from a cafe in the Lake District, to a multi Award Winning Artisan Food Producer shipping products worldwide.In 1999, from a busy cafe in the Lake District Town of Hawkshead, 2001 being impacted by the foot and mouth outbreak and everyone being told to stay away from the countryside.Having started with a small range of 2-3 products, they found out that Mark had the knack for coming up with great new recipe ideas and the success of the Relishes and Preserves lead to an increased production which meant the little shop was groaning at the seams as the range kept growing to 100 products. Mark's imaginative and great tasting products lead to Hawkshead Relish also winning over 60 Great Taste Awards.During the chat with Maria, we discuss:2001 from today, making a drastic pivot due to foot and mouthDeciding to not work with the supermarkets and actually pulling out of a deal'Greedflation' -

Elephant Gin was born from adventurous trips across Kenya, Tanzania and South Africa.Unsure what the future held, they decided to take action and make an impact to help protect the African elephant - even from afar. Back in Europe, they came up with the idea for an African-inspired gin while reminiscing about the so-called ‘sundowner’ G&Ts they enjoyed during the trips.Our Elephant Gin sundowners bring like-minded people together - and 15% of bottle profits or 2% of revenue (whichever is higher) are donated to elephant conservation projects!For this episode, we are joined by James Le Grys, Sales Director. and during the chat we discuss:James career, drive and ambitionBuilding a brand on sustainability and it being at the heart of each decisionThe different products and the unique values each of the bottles brings with flavours.The acquisition of Elephant GinThe Elephant Gin FoundationContact Harlands Accountants / The Evolving Accountant Tweet us at @Harlands_NE Give us a follow on LinkedIN Give us a L

In this episode, we are joined by Candice Bannister, MD of Candy's Cupcakes.Candy's Cupcakes was formed from a Kitchen but now in a designated unit and selling thousands of cupcakes per week via their website and TikTok Shop.Candice began making cupcakes and cakes as a hobby from her home kitchen in 2011 and grew a local loyal customer base via social media.In February 2012, Candice decided to turn her passion for bakery and art into a business and gave up her full-time job in social housing. Candy's Cupcakes was open to all.During the global pandemic in 2020, the online store began to grow in popularity with customers opting to ship gifts nationwide when they were unable to be with loved ones and friends. Over the years, Candy's have been honoured to make a wide variety of bespoke orders, wedding cakes and large branded orders working with well-known companies and celebrities like Blue Peter and will.i.am.During the conversation, we discussed:The journey of the business, from side hustle

In this episode, we speak to Dr. Adrian Massey, Founder of Earth'd Drinks and his journey for creating the Earth'd cereal drink.If you’re thinking, not another plant-based company, then you’re exactly right! Earth’d is something truly different and what makes them so truly different is their Foodlosophy. This is essentially the belief that food should taste delicious, be nutritious, and not only do no harm, but contribute positively to wellbeing of the planet. Simple, right? So, why isn’t everyone doing it? Dr. Adrian Massey. Founder, a food technologist with a PhD in Food science and a 1st Class (Hons) in Food Science & Nutrition and, most proudly, a father. When his first child was born at 29-weeks, Adrian received a shock to the system that made him change the way he thought about the  food we eat, the world we live in, and the future we hope for. Travelling back-and-forth to NCIU, he subsisted on convenience foods that offered neither the taste nor the basic nutrition he needed to keep his e

In this episode, we talk to Jack AKA The Balding Reefer on Youtube and  owner of Reefer Oasis Koi Farm in the UK. With over 35,000 subscribers on YouTube currently and growing at a very fast rate.During the chat with Jack, we discuss:Why failing gets Jack out of bed in a morning.Jack's career before the koi days.Understanding Koi farming and why you need to be insane to keep high grade koi.How being a YouTuber has influenced the business.The most expensive being sold for $1,8MDay to day challenges of running a heavy cash to heavy stock swing businessLessons that other business owners can take from a YouTuber or Social InfluencerReflecting on given the opportunity, would Jack do it all againContact Harlands Accountants / The Evolving Accountant Tweet us at @Harlands_NE Give us a follow on LinkedIN Give us a Like on Facebook Email us at host@theevolvingaccountant.co.uk Don't forget to leave us a review Thanks for listening!

Discover your new favorite Prosecco brand in this episode as we chat with Michael Goldstein, the dynamic mastermind behind Prosecco Ventures and Bella Principessa.A spirited entrepreneur and connoisseur, Michael's ambitious mission is to transform Bella Principessa from merely 'bubbles in a bottle' to a universally loved lifestyle brand.Michael's obsession with Prosecco began during a trip to Venice, where he was startled to learn that despite Prosecco's sales dominance over Champagne, few could name their preferred Prosecco brand.Recognising the importance of presentation alongside quality, he found this aspect lacking in competitors.This gap sparked the creation of Bella Principessa Luxury Prosecco, a brand embodying Italian charm and hospitality, designed to take pride of place at your table, as a treasured gift, and enhance any special occasion.But as Michael reminds us, "being an entrepreneur is like leading a mission to the moon. We don't just aim for the stars; we als

In this episode, we speak to Rachel Hicks, Co - Founder of Sky Wave Gin. It took over 6 months, more than 40 recipe variations, and over 300 expert testers to get to the smooth flavours you can now enjoy in Sky Wave’s award winning Signature London Dry Gin -–officially The World’s Best Contemporary London Dry Gin. Sky Wave Gin distil exactingly to the London Dry style using the ‘one shot’ method to create their multi-award winning signature gin. The perfect quantity of 13 botanicals from around the world for each single batch are added directly to the wash, resulting in a fabulous, full-flavoured mouth feel. They add absolutely nothing afterwards except the finest Oxfordshire natural mineral water from Blenheim Palace, so that they can absolutely guarantee the flavours going in to your glass. It is distilled gently in very small batches, only a few hundred bottles at a time allowing them to manage the flavour precisely and results in a remarkably smooth gin.During the recording, we discuss:Rachel's caree

In this episode we speak to Paul Hayes, Co-Founder of Vivir Tequila.VIVIR Tequila was born from the love of the Agave based spirit that two good friends (Paul and Nav) shared. A number of years ago they started to question why it was so difficult to find quality 100% Agave Tequila in the UK without going to a specialist bar or retailer. This was especially important for Paul as cheaper Mixto Tequilas are the only thing in the world he’s allergic to meaning he found it hard to drink any Tequila in the UK full stop.Paul had already been working with Agave for over 16 years and knew the industry well. In 2016 they finally made the decision to change perceptions of Tequila in the UK and create their own line of premium 100% Agave Tequilas. It took them 3 years to develop as they wanted to get it right and in 2019 they finally introduced VIVIR Tequila to the UK.During the recording, we discuss:Paul's journey through the FMCG sector until the launch of VivirThe Tequila boom on 2022 and 2023The GOOD Tequila and

In this episode, we speak to Mark Harrison, Managing Director of The Protein Partners and producer of CNP Products. At CNP they have one mission, and that is to support you in reaching your goals. Whether that’s powering through your next training session, keeping on top of your health focused nutritional needs or when it’s time to get serious and take your sport to the next level. They know achieving goals like these becomes part of a lifestyle, your lifestyle, and that it is important to get the right sports nutrition made convenient, great tasting and formulated to be as effective as possible so reaching them is that one step closer. Which is why they have taken the high end formulas provided to athletes and made them theirselves in house, meaning you get the best quality products at affordable prices.During the conversation with Mark, we discuss:Mark's career to becoming the MD of The Protein PartnersFormed by British Bodybuilding Champion Kerry Kayes and 'that' famous photo of Kerry being

In this episode, we talk to Kathryn Bricken, Founder of Doughlicious.Doughlicious aims to be inclusive. Every cookie dough flavour is 100% gluten-free thanks to our unique blend of gluten-free flours. There are also dairy-free, organic and vegan flavours. Everything is made with the finest ingredients and no artificial additives or preservatives. They produce cookies that are better for you and the environment (in a factory powered by renewable energy). Their ingredients are sourced from reputable suppliers who adhere to high standards of quality, animal welfare and sustainable production methods. The dough is individually portioned so you only bake what you need in order to minimise food waste (from chilled or frozen).Kathryn Bricken, Mum and now entrepreneur, has a passion for baking. From an early age she understood how food is more than fuel; it is a way of bringing people together and making magical memories. After moving to London, Kathryn became famous amongst her friends for baking the best American-s

In this episode, we talk to Laura Rosenberger,  Co-Founder of Laylo.Laylo was created to make environmentally conscious drinking a no-brainer... Delicious wine, fresh for 6 weeks in beautifully designed packaging - which just so happens to be better for the planet. We know we still have further to go, and we’re busy working on ways we can reduce our impact even further.The design of glass wine bottles has barely changed in 200 years. But the amount of bottles and how we ship them around the world really has - and it has become unsustainable.Laylo believe that drinking great wine is a joy we all deserve. Boxed wine is the smartest alternative, and improvements in the materials used to create the bags means great quality wines will stay tasting great.Wine in glass bottles doesn't work for how we drink wine today. The half empty bottles turned to vinegar in the fridge door… The guilty hangovers because you felt obliged to polish off the last drop… And (the worst!) the I-wanted-wine-but-couldn’t-justify-it G

In this episode, we talk to Mike Bagshaw,  Founder & Managing Director of I.T.S (International Taste Solutions).I.T.S stand for bringing innovative, tailor-made and bang-on-trend natural flavours to food and drinks. For making healthy food and drink taste better – and already-delicious food and drink even healthier. Getting products in more stores, more baskets and more Instagram feeds.Specialising in Bakery, Dairy and Beverage, with clients from a mix of large, established brands through to small start-ups. Mike shares his thoughts and insights into having a braver flavour in 2023 and beyond.During the chat with Mike, we discuss:Mike's impressive journey from side hustling at school to going on your ownHow each market sector is impacted by flavoursSome of the challenges for brands when inventing a productTop tips for a start-up brand in the FMCG when inventing a productContact Harlands Accountants / The Evolving Accountant Tweet us at @Harlands_NE Give us a follow on LinkedIN Give us a Like on Fa

In this episode, we talk to Brandt Maybury, Co-Founder & Managing Director of TASTEHEAD. TASTEHEAD are a food development agency with expertise in developing food and drink products that taste outstanding, managing innovation projects from concept through to launch, and supporting brands to reach new consumers and grow their businesses.Some of the brands that TASTEHEAD have supported and developed products for include; Vegan Pig, Whole Earth, Green & Blacks, Waitrose, Sainsbury's, Heinz, Costa Coffee, Cawston Press, Pringles and New Covent Garden Soup Co.During the chat with Brandt, we discuss:- Brandt's career to date- Talking about the campaigns of 3 of Heinz's products - Heinz & Cadbury Creme Egg Mayo, Heinz Pasta Sauce Range and Heinz X Absolute Vodka.- Brandt's favourite projects- The day to day challenges of running a fast paced business like TASTEHEAD- 5 top tips for a successful food and beverage brand starting out in 2023Contact Harlands Accountants / The Evolving Acco

In this epsiode, we talk to Ben Stewart, Sales Director of Wemyss Family Spirits.An independent family-owned company with a long-standing history, we make exceptional Scottish spirits with an ever-growing portfolio of award-winning single malts, blended malts and natural gins. Brother and sister team; William and Isabella Wemyss, started their spirits journey in 2005 when they founded WEMYSS MALTS. William was inspired by his experience at the family's French vineyard and with the family's Scottish roots began exploring the blending of quality single malt whiskies. Whisky, new make spirit, oak casks and mature whisky are expertly sourced by William's sister, Isabella, to produce superior, small-batch blended malt Scotch whiskies.During the chat with Ben, we discuss:- Ben's career to date- A moment in time that's made Ben make the change- The history of Wemyss Family Spirits- The love behind each bottle, the timelines and process going from grain to glass- Looking back, life lessons- P