Trying something new: WEEKEND PREP
Weekend Prep isn't just about business, it goes behind the pass, under the counter, and into the minds of the people powering food, drink, and hospitality. The grit. The joy. The chaos. The magic.
WHAT IS WEEKEND PREP?
For a while now, I’ve wanted to shine a light on the people doing brilliant things in food, drink, and hospitality.
As a growth consultant, and a community builder, I get to speak with these people every week.
Founders, operators, chefs, creatives - the ones who refuse to settle for ‘normal’.
I hear stories that go way beyond business plans and spreadsheets.
Stories of risk and resilience.
Of burnouts and breakthroughs.
Of building something meaningful - often against the odds.
And I know many others are standing on the edge, wondering:
Should I do it? Can I do it?
Weekend Prep exists to show what it really takes.
To inspire action - and offer realism too.
To help people see it’s not all glitz and gloss…
There’s a load of graft behind the glamour.
It’s also, hopefully, a helpful reminder, to those in the thick of it, that they’re not the only ones who find the journey tough and a little bit crazy but also magic and empowering.
What to Expect
Every edition, I’ll be talking to someone who’s making it happen.
Not just a business chat, but a real conversation about the journey.
The wins and the wobbles
The near-burnouts and hard-earned breakthroughs
The shift from scrappy to structured
The heart behind the hustle
And yes, where they’re eating, drinking, and unwinding when it, briefly, all goes quiet
The human side of food, drink, and hospitality.
Who’s It For?
Founders and operators in food, drink, and hospitality
Chefs and creatives looking for connection and inspiration
Anyone trying to build something with flavour and feeling
Curious culture-seekers who just love great food and behind-the-scenes stories
Lets’s Begin…
A 72-year-old launching a drinks brand with her son | A Brighton couple turning kraut into Gut Crack. Welcome to WEEKEND PREP.
SAVVY FERMENTS
Savvy and Stevo, a Brighton-based couple, make delightfully addictive, raw unpasteurised sauerkraut… #GUTCRACK
Their magic is to create totally new flavours, transforming sauerkraut from something a little worthy into something totally fresh.
For example, I love getting their Tom Yum Tai flavour - it’s like a way fresher kimchi.
They describe their products as “Artisan Sauerkrauts for the Bold & Adventurous”.
They sell into retail and also on DTC (where they just do pouches - to save on the disappointment of a broken glass jar turning up on your doorstep).
Right, let’s get into it, with questions to Stevo…
PART 1: THE FIRST BITE
What’s your dream Sunday plate?
A proper Sunday roast. Crispy potatoes, gravy-soaked everything, and a good scoop of kraut to cut through the richness. Bit of horseradish on the side. Simple, classic, and always hits the spot.
A flavour combo that still blows your mind?
Mango and cabbage. Sounds wrong - tastes ridiculously right, especially once it’s fermented. That mix of sweet, zingy, and a bit of heat still gets us.
What’s your post-market or post-ferment ritual?
Bit of food, maybe a pint, then a proper chill to reset - feet up, let the noise settle.
Markets are full-on, so we need that pause. After that, it’s straight into family mode - games, dinner, bit of chaos. Wouldn’t have it any other way.
Who in food and drink do you quietly admire?
We’re always drawn to makers who lead with flavour - like, proper banging flavour that grabs you from the first bite.
That’s what we chase in our own products, and it’s what we respect in others.
The guys at Kold Sauce get it - flavour-forward, clean label, no faff.
But it’s not just about the punch - it’s about the integrity too. Clean ingredients, functional benefits, no shortcuts.
We’ve got a lot of time for anyone doing the work behind the scenes to make food that’s genuinely good for you and makes you want to finish the whole lot in one go.
That balance of flavour, craft and purpose - that’s the sweet spot.
PART 2: THE GRAFT
You and Savvy have created something properly unique. How would you describe what you’re doing with Savvy Ferments?
We’re flipping the script on fermented food. This isn’t limp, worthy health stuff - it’s raw, unpasteurised kraut that hits hard on flavour.
Stuff people actually crave, not just eat because they think they should.
We lead with taste but the gut health benefits come built in. It’s bold food that does good.
Sauerkraut often gets lumped in with the worthy-but-dull category. You’ve flipped that. How did that come about?
Savvy started making kraut for herself during lockdown because nothing on the shelves tasted good enough - everything felt flat or samey.
She wanted more punch, more excitement. Friends tried it and the feedback was instant: “This stuff’s delicious, you should get it in shops.”
That was the nudge we needed.
After that, she started getting creative with flavours, and that’s become our thing - bold, unexpected combos that actually make people crave kraut.
That’s the goal: get everyone wanting better food, not settling for the beige stuff.
You’ve not had outside investment, and you’ve got a family to raise. That’s no small thing. What’s been the hardest bit to juggle?
Keeping the energy up when you’re being pulled in every direction.
The business is full-on, and so is parenting.
There’s not much buffer, so it’s about being really intentional with time - and trying not to burn out.
But it definitely helps that we believe in what we’re building, and in each other. That makes it easier to stay focussed and push through the hard days.
That said, we know we’ve taken it as far as we can on our own. We’re now in early conversations with investors about how we can scale properly - without losing what makes this feel special. There’s a bigger plan taking shape… watch this space.
You mentioned wanting to “crack on with the gut crack”. What does that mean for you now? What’s next if things go your way?
It means growth - but on our terms. We’re ready to scale, get into more hands, more fridges, more shops.
But we want to do it without losing the flavour, the fun, or the story.
New products, new formats - things are definitely bubbling.
What’s been your biggest, “we’re onto something” moment so far?
Hearing people talk about it like it’s addictive.
When someone tells you they finished a whole jar in one sitting or brings a mate back to try it - that’s when it clicks that this isn’t just a niche thing. It’s hitting home.
And, it wasn’t us who called it ‘Gut Crack’ - that came from customers. They started saying it, half-joking, and it just stuck.
Now people come up at markets, asking for it by name. That kind of momentum keeps building, and it tells us we’re onto something people genuinely want more of.
PART 3: THE MINDSET - LEARNINGS
How do stay inspired, when margins are tight and the grind is real?
There’s no doubt - this kind of business isn’t for the faint hearted.
It’s relentless at times.
But we remind ourselves, this is ours.
We built it from scratch. And, even when it’s tough, there’s something proper satisfying about seeing people connect with what you’ve made with your own hands.
Plus, the creative challenges - and learning a whole load of new business skills along the way - are things we weirdly revel (obvs not all the time!). It keeps it fresh. There’s always something new to figure out, and that keeps you moving.
Especially when you’re doing it all yourself. We try to remind ourselves of that as often as possible - because it’s easy to get pulled under by the current if you forget how far you’ve come.
What advice would you give to someone who’s also got a product they believe in, but feels stuck or invisible?
Get in front of people. Face to face if you can. Socials are great but there’s nothing like seeing someone try your product and light up. Don’t wait for perfect - just start.
What’s something you’ve had to unlearn to stay sane or stay growing?
That you have to say yes to everything. You don’t. Learning to protect your time and energy is huge - especially when you’re doing it all yourself.
You’ve worked under others and built your own thing - how has that changed what you expect from yourself?
It’s an interesting question. You learn a lot about yourself when you’re working for yourself - mainly because the buck always stops with you. There’s no one else. That makes the wins feel amazing, but the failures hit harder too.
You realise pretty quickly where your strengths lie - and where they absolutely don’t.
I’ve found I’m a total stickler in some areas, but in others, I’ll just avoid things I know need doing. The problem is, the longer you avoid them, the more it weighs you down - even if you’re not actively thinking about it, it’s still there.
So, I’d say the personal learning is the biggest takeaway.
You have to be honest and say, “I’m really good at this, and I’m really shit at that”.
Nobody can do everything. Took me (Stevo) a long time to get to that point - I genuinely used to think I could do it all myself. How deluded is that?
Where do you go (physically or mentally) when you need a reset?
Down to the sea. Doesn’t need to be a full swim - just the sound of the water and a bit of space does the job.
What’s a belief or mindset that’s kept you upright during the harder bits?
That you don’t need to have it all figured out - you just have to keep moving.
There’s been loads of times where we’ve felt overwhelmed or out of our depth, but taking the next small step always helps.
We’ve learned to be honest with ourselves - about what we’re good at, and what we’re not - and that stops the pressure building too much.
The wheels really come off when you stop steering.
As long as we’re moving, we’re learning, and that’s progress.
And, keeping a vision of the long-term plan in mind - that’s key. It gives the grind some shape.
Finish this sentence… “More people in this industry need to…
be honest about how hard it actually is.”
It’s not all dreamy kitchens and brand shots - it’s late nights, self-doubt, and doing the jobs you hate because there’s no one else.
But if you believe in what you’re making, and you just keep moving - even in tiny steps - you’ll figure it out.
Just don’t stand still for too long.
PART 4: WHAT’S NEXT?
What’s next for Savvy Ferments? Anything bubbling behind the scenes?
There are new flavours in development, more shops coming on board, and a few exciting collabs lined up for the summer.
But the bigger focus right now is setting ourselves up to grow properly.
We’ve started working with FMCG experts and people like you (On A Plate Growth) to shape a longer-term growth strategy - and we’re also in early conversations with potential investors to help us scale without losing the soul of what we’ve built.
We’re also waiting on this year’s Great Taste Awards results to see if we can top last year. No pressure, right?!
It’s a lot to hold, but it’s starting to feel like the next chapter’s taking shape.
You’ve always had one eye on the next jar. What flavour or idea can’t you stop thinking about right now?
We’ve got one on the go that’s floral, fiery and properly different. It’s one of those ideas where you can’t quite explain it - you just have to taste it.
So get ready! :)
What’s something people don’t know about you but should?
We’re a proper hands-on duo.
Every single batch is made by hand - every shred, every jar, every label. No machines, no shortcuts.
People often assume there’s a team or a bit of automation behind the scenes… not even close.
It’s just us grafting. I know right 🤪
PART 5: AND, FINALLY
What does a good weekend look like for you?
A market that doesn’t end in sunburn or a parking fine. People vibing with the Gut Crack, chatting, laughing, coming back for more.
Then some proper food, maybe a cold drink, and fresh air with the kids - no screens, just real time. That’s how we like it.
MY (HOT) TAKE
I think you can really feel the big theme running through this is the bond between Stevo and Savvy.
That shared commitment, graft and a belief that they’re truly onto something - this is what keeps the show on the road.
I’m sure they could have jumped off at several points but having someone to share the journey with, keeps it going.
I always think it’s great if you can find a co-founder, doing things solo is extra tough.
An upside is you probably have to compromise less but a huge upside to having a partner is to have someone to be accountable to - I think that stops you quitting.
Also, to have someone else to take-up the slack and someone else to be in the trenches with, when things get ridiculous.
Other points that I picked out,
The health element of sauerkraut is there but their focus is on flavour. I think this stops you from going down the worthy route. And, also from being too featured focused, rather than thinking about how people can use it. How they can find joy and value in your product.
Crave-ability will connect you to a bigger pool of customers than being too health & benefit focussed.
You don’t need to have it all figured out - just keep moving. I’m such a big believer in this. People, naturally, get paralysed by thinking they need more of the plan figured out but that’s not the case. There is no actual playbook, sure there’s some smart moves and things that work but no actual rules. It’s part terrifying, part liberating when you embrace this - just jump off and keep moving, sometimes slowly, sometimes uncomfortably fast!
Face to face still matters. I do a lot online but I know that in-person is where the magic always happens. People buy people. Also, seeing someone enjoy your product in front of you, that’ll give you the energy to keep going and it’s re-affirming that you’re on the right track.
What did you pick up on? Share your thoughts in the comments.
And, if you want to support Savvy Ferments? Why not buy some? They’ve got an online shop here, they’re on DELLI and they’re in shops (e.g. at my fave, Shoreline, in Hove).
And, as a first step, give them a follow on Instagram.
As this is the first ever WEEKEND PREP, I’m going with a double header…
So, next up are RamTang’.
I did some work with them earlier in the year, and it was a real privilege getting to know Sally Chilton, aka Mumma Cello, and her son Chris.
One thing, that struck me before doing this interview. We always hear about father and son or mother and daughter businesses but how often do you hear about mother and son?
The other thing, is, Sally is 72.
Flying the flag for not sitting still, for not saying all the chapters are written. For saying age is not a barrier.
As the pineapple 3 way promo with The Hoxton, Chets and Appetite App neatly demonstrates.
Also, she runs a B&B in SW London, alongside RamTang’, so safe to say, she’s not one to sit still.
Right, let’s get into it…
PART 1: THE FIRST SIP
What’s your weekend drink of choice - and what are you pairing it with?
A lemon or lime spritz (grab the recipes on our website) with handmade crisps.
What’s a place that always gets you inspired - food, drink or otherwise?
Being in a kitchen.
What’s your non-negotiable when it comes to finding joy - on or off the plate?
My garden which is a calm oasis, with the sound of water and my jack russels for company.
Song that gets you through a chaotic day?
Imagine by John Lennon.
Who in the industry make you think, “they’re doing it right”?
Mirabeau Spritz with FeverTree.
PART 2: THE GRAFT
Why ‘cellos? Why you? Why now?
Why not, nothing to lose!
What’s been your most pivotal “Oh shit” moment - good or bad?
Cracking the name RamTang’ and getting the recipe right.
Limoncello Spritz is tipped as the drink of the summer. How are you approaching that?
Pushing our RamTang’ serves and networking locally and organically.
What’s one call you made early that changed everything later?
Branding.
Ever been close to walking away? What made you stay?
Yes! Stubbornness and a belief in the product made me stay.
PART 3: THE MINDSET
What’s something you had to unlearn to grow?
I had to start at the beginning again and learn new tools, i.e. technology and social media.
When you’re stuck, who or what do you turn to?
My other co-founder, Chris, or I take the rest of the day off.
What’s a belief that’s helped you hold your nerve?
My B&B guests and my gut instinct.
What’s a mindset or mantra you’d pass on to anyone building in drink, or food?
You need to dig deep mentally (financially too) and self-belief.
Finish this sentence… “More people in this industry need to…
know that there is a lot more to the supply and wholesale chain than realised and that margins are tighter than ever.
PART 4: WHAT’S NEXT?
What’s next for RamTang’? Anything you’re especially excited or nervous about?
Our first festival in August!
What’s the moment you’re working towards right now?
Growing listings and creating a constant cycle of sales.
What’s something people don’t know about you but should?
My first step of being an entrepreneur was aged 9, I caught an eel and sold it to the fishmonger and bought 5 Rockett lollies for the gang I was with.
PART 5: FINALLY
What does a good weekend look like for you?
Hosting family and close friends in my kitchen.
MY (HOT) TAKE
The story helps get attention but you still have to do the work.
Mother and son
72
B&B
Worked in hospitality forever (Sally has some brilliant stories to share)
The story gets people to lean in but you still need to convince bars and shops that they should stock your product.
That by doing so, they’re going to sell more and that more people will come through their doors.
So, you still have to do the reps and still take the rejections.
You’ll still want to quit, even with all that experience. But it’s that experience and knowledge that you’ve got through challenging spots before that can get you through - leverage your stubbornness!
But ultimately, there’s no expiry date on creativity, or ambition. You can choose to start another chapter, whatever stage of life you’re at.
And, as ever, my takeaway is, if you’re sitting on an idea, give it a go and see where it takes you!
ps if you want to support Sally and Chris, give RamTang’ a follow on Insta and go buy a bottle of lemon or lime (or both!) from their online shop here.
Right, that’s it for WEEKEND PREP this time around.
Thanks for reading, hopefully it’s given you a dose of can-do spirit, or, if you’re already doing it, a reminder that it can be tough for all but you can so keep going!
And, if you ever need any help with that, I run a virtual co-founder service.
👋 I’m Ben, founder of On A Plate Growth Agency
I work with food, drink & hospitality brands to drive growth, create awareness and build engagement through community.
🧠 Virtual Co-Founder service - a sounding board, strategist, and connector, all rolled into one.
📩 Email strategy that converts
📈 Hands-on marketing consultancy
💬 Community & masterclasses via The Growth Collective
Struggling with your business journey?
Drop me a line, ben@onaplategrowth.com
or head over to my website to book a free discovery call.
Also, co-founder of Bloody Bens & Best Before Events.
Ps, if you know someone who might want to be featured in WEEKEND PREP, please pop their name in the comments.
And, if you know someone building a brand? Forward this to them.
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