How did you get started?
A few of years ago we had friends over for Sunday lunch. I had the main meal sorted, but it became apparent at the end of the meal, actually it was right when I heard ‘What’s for pudding Mummy?’, that I realised hadn’t given thought to anything other than the main course. Aside from ice-cream (vanilla only) the cupboard was bare, so I decided to run with it but make it a more attractive offering, pimp it up a little, by whipping up some sea-salted caramel sauce. It went down really very well, so on the back of the sauce success I felt inspired to create a caramel sauce business. I did much research, blind tastings, pricing and calculating but realised I was a bit low on the bravery front, so then did nothing. A bit of time passed and a business partnership with a friend followed. After fifteen months together when she expressed an interest in owning the whole business, I agreed and sold my share to her. After a few weeks of wondering what I would do next I realised that maybe now was the time to create my sauce business, since I now had both experience and bravery. I ‘googled’ The Very Lovely Sauce Company, the name I had thought of years before, and both the .com and .co.uk domains were available, as was the limited company. I decided it was a sign, it had to be, and definitely wasn’t anything to do with the fact that no-one wanted to call their business that bonkers name……and so my business was born!
What’s the best piece of business advice you could give?
Always be brave enough to do things that you want to do.
Where would you like to see your business in 5 years time?
Supplying delicious sauce to everyone, everywhere.
If you could only have one of your own products/recipes, what would it be & why?
Eeek, this is difficult as there are currently just three sauces in my range, they all have their own merits and I like them at different times for different reasons….so if I had to pick one then (not wanting to show favouritism as they are all lovely to me) it would have to be the Liquorice Caramel. On tasting it gives a full caramel flavour and leaves you wondering where the liquorice is and then, a fair few moments later, the woody depth comes through, as though you ate a particularly strong bit of liquorice about half an hour earlier, and it stays for the longest of all times. When I am ‘in production’ I have to taste every batch of sauce made, I just take a dip not a big old spoonful, but by the time I am up to batch fourteen of the Liquorice Caramel the lingering flavour is so strong I have to call a friend step in as a Senior Taster as it’s just not possible to taste it anymore (because the flavours of all the earlier bathes are still right there). It’s maybe not a flavour people would use as their ‘go to’ option but it’s definitely worth taking the risk on as tastes just fabulous on a proper plain vanilla ice-cream.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?