The Seed Fund serves up food for thought, as Class of 2017 is announced

Fresh from the pitches that landed them a place in this year’s Seed Fund Academy, our carefully selected 14 start-ups will now immerse themselves in a summer of business development, spending time with well-respected industry professionals and business leaders, such as Guy Tullberg from Tracklements, top baker Tom Herbert, Renée Elliott from Planet Organic, John and Tortie Farrand from the Guild of Fine Food, Primrose Matheson from Primrose’s Kitchen, Nicki Stewart and Mark Wiltshire from Diverse Fine Food and Jayne Noblet and David Webb from branding consultancy, The Collaborators.

  • Barmies, Nottingham – baked snacks made from ‘beer barm’
  • Bullion Chocolate, Sheffield – single origin chocolate
  • FIREPOT by Outdoorfood, Ryall, Dorset – dehydrated meals for outdoor adventures
  • Funky Elephant, London – fresh Indian sauces and marinades
  • Gaia Pulses, London – organic pulse-based products
  • Grounded Drinks, London – 100% raw fruit water
  • Happy Butter, Totnes, Devon – organic ghee
  • Ma Baker, London – micro bakery
  • MiiRO, London – dairy and gluten free, raw chocolate coated lollies
  • Natural Veg Men, Chester, Cheshire – uncorrupted ‘9 meals from anarchy’ vegetable stock pots
  • Northumberland Honey Co, Haltwhistle, Northumberland – bee-to-bottle sparkling mead
  • Olly’s Olives, London – naturally cured olives
  • Oompf Energy, Upwey, Dorset – 100% natural energy bars and balls for athletes
  • The Urban Cordial Company, London – handmade small-batch seasonal cordials

Following this year’s Seed Fund Academy, one overall winner will be announced at the Great Taste Golden Fork Awards Dinner in September, receiving a further year of support from branding consultancy The Collaborators.

SOPHIE

SOPHIE BARMIES

“The Seed Academy has unravelled everything I thought about my business, product and brand, and put it back together in a way that I now have a clear strategy of what I need to do to move it forward. I also met other fantastic food and drink entrepreneurs and sharing experiences and ideas with them has been really enlightening, and a contrast to the norm. As often as a small business owner you can spend many hours on your own which can sometimes be difficult”