In this episode, Chris Fletcher sits down with Sonny Wells, founder of Sonny’s – the soon-to-launch fast-casual food brand with a mission to make eating out safer and more inclusive for people with allergies, especially coeliacs. Sonny shares his personal journey through a difficult diagnosis, what sparked the idea for Sonny’s in Dubai, and how a chance encounter with Sir Richard Branson turned into national visibility and a wave of investor interest.
They talk about why “gluten-free” often isn’t really gluten-free, the lack of trust coeliacs feel in mainstream restaurants, and the operational minefield most hospitality brands face when trying to serve guests with allergens. Plus, Sonny gives a sneak peek into how he’s building a scalable, confidence-first QSR brand—with tech, training, and trust at the core.
💡 Key Topics Covered:
The painful diagnosis that inspired Sonny’s
What “truly gluten-free” actually means—and why most brands get it wrong
The difference between clean, allergen-free fast food and processed options
His pitch to Sir Richard Branson and winning the “Elevator of Dreams”
How Sonny plans to scale the business through tech, training, and franchising
The role of kiosks, face-to-face service, and roving allergen experts
Challenges with dairy-free cheese and lessons from early advisors
Why confidence is the brand’s core value—and what that means in practice
The untapped market of allergy-conscious consumers, and why it’s growing fast
The vision for Sonny’s in the UK and beyond
🔗 Connect with Sonny:
Instagram: @sonnystheceliac
Business Page: @sonnys_food
LinkedIn: Sonny Wells
💬 Chris’s Take:
“Sonny’s isn’t just a food brand—it’s a confidence brand. It’s answering a real, growing need in hospitality with compassion, energy and commercial smarts.”
