How did you get where you are today?
A healthy appetite, a love of honest home cooking and a passion for unusual ingredients and combinations - I simply followed my taste buds. I studied food science for three years at Newcastle before joining Safeway and then Marks & Spencer.
After several years dealing with Marks & Spencer customers, I moved to the headquarters and into NPD to oversee recipes for ambient cakes, biscuits, pies and drinks. I joined the Eat Natural team last summer to head up Taste Matters and be their eyes, ears and taste buds.
Tell us about Eat Natural
Eat Natural believes great taste should come from a natural source without nasties and as little human intervention as possible. Our bars are made from real ingredients in our 'makery' - as you would at home on standard-sized baking trays and in small batches.
We grab handfuls of chunky nuts and dried fruits to create an indulgent snack as delicious as a chocolate bar, but loaded with essential vitamins and antioxidants - taste without the guilt. Eat Natural makes nine different fruit and nut bar recipes, alongside a seasonal line, and has listings in all major multiples, health food shops and independents around the UK. We export to more than 15 countries worldwide too.
What are you currently working on?
We've developed an Eat Natural Mile High Bar for airlines. It's packed with 'super' berries and seeds such as cranberries, walnuts and pumpkin seeds.
It's going on selected Virgin Atlantic flights for premium economy passengers. We're launching our seasonal recipe using pieces of dried ginger and dark chocolate this month.
What are your plans for this year and beyond?
I've just moved into my new 'pod' at the makery. It's a dedicated kitchen area for new product development. It allows me to create and test ideas quickly and see results within hours. I'm busy looking at new ingredients, recipes and formats for the snack bar range, as well as opportunities emerging in different categories where we can exert our 'taste' and 'better for you' credentials.
We've just opened our Fruit and Nut Spa - a new facility to give us greater control over the cleaning, sorting and roasting of ingredients. Beyond bars, breakfast is an area where a natural extension is inevitable.
A healthy appetite, a love of honest home cooking and a passion for unusual ingredients and combinations - I simply followed my taste buds. I studied food science for three years at Newcastle before joining Safeway and then Marks & Spencer.
After several years dealing with Marks & Spencer customers, I moved to the headquarters and into NPD to oversee recipes for ambient cakes, biscuits, pies and drinks. I joined the Eat Natural team last summer to head up Taste Matters and be their eyes, ears and taste buds.
Tell us about Eat Natural
Eat Natural believes great taste should come from a natural source without nasties and as little human intervention as possible. Our bars are made from real ingredients in our 'makery' - as you would at home on standard-sized baking trays and in small batches.
We grab handfuls of chunky nuts and dried fruits to create an indulgent snack as delicious as a chocolate bar, but loaded with essential vitamins and antioxidants - taste without the guilt. Eat Natural makes nine different fruit and nut bar recipes, alongside a seasonal line, and has listings in all major multiples, health food shops and independents around the UK. We export to more than 15 countries worldwide too.
What are you currently working on?
We've developed an Eat Natural Mile High Bar for airlines. It's packed with 'super' berries and seeds such as cranberries, walnuts and pumpkin seeds.
It's going on selected Virgin Atlantic flights for premium economy passengers. We're launching our seasonal recipe using pieces of dried ginger and dark chocolate this month.
What are your plans for this year and beyond?
I've just moved into my new 'pod' at the makery. It's a dedicated kitchen area for new product development. It allows me to create and test ideas quickly and see results within hours. I'm busy looking at new ingredients, recipes and formats for the snack bar range, as well as opportunities emerging in different categories where we can exert our 'taste' and 'better for you' credentials.
We've just opened our Fruit and Nut Spa - a new facility to give us greater control over the cleaning, sorting and roasting of ingredients. Beyond bars, breakfast is an area where a natural extension is inevitable.
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