We learn about the versatility of canned fish and the vision of Sea Sisters to offer sustainable options, using fish in our waters that are in season and abundance. And by building solid relationships with their fish suppliers, Sea Sisters can get the freshest catch to turn into tasty marinated fish and seafood, taking canned fish to another level and offering a premium product ready for you to enjoy any time.   Angus also explains how Sea Sisters aims for zero waste by skillfully pairing fish cuts not often used with incredible marinade recipes made with local produce. 

Angus started his family business with his partner Charlotte, bang in the middle of the first lockdown. He talks about the challenges of perfecting his recipes in his home kitchen and testing new canning equipment that came with a Russian manual. Add two small kids running around the place to the mix, and it’ll paint the picture of how this fantastic family business started. His story gives us a great insight into the journey of an entrepreneur in the food space. And the hard work required behind the scenes before you can even show a product to sell.

His mother is a chef, so Angus grew up surrounded by great food. But his introduction to the restaurant world happened ten years ago at the first Jamie’s Italian restaurant in Oxford. Learning all about producing delicious dishes, but also learning about the provenance of the ingredients, their heritage and cultural reference.  This experience was the cornerstone of Angus’s career. From Jamie’s Italian, Angus worked for Sam Clark at Moro as a commis before starting at Trullo, where he flourished as a chef.

In this Service Please! episode, we talk to the owner of a freshly established family business that’s here to disrupt the canned fish market. Angus Cowan co-founded Sea Sisters, the only fish cannery in England. Sea Sisters is a family company that delivers quality British seafood, located in the hills of West Dorset, a few miles from the sea.    Sea Sisters’ mission is to support and promote a sustainable British fishing industry. But they will also wow you with Angus’s creative, out-of-this-world recipes that turn canned fish and seafood into must-haves for your pantry.    Bonus for our listeners - an exclusive recipe from Sea Sisters. Check at the end. It all started at Jamie’s Italian ‘flagship’ restaurant His mother is a chef, so Angus grew up surrounded by great food. But his introduction to the restaurant world happened ten years ago at the first Jamie’s Italian restaurant in Oxford. Learning all about producing delicious dishes, but also learning about the provenance of the ingredients, their heritage and cultural reference.    This experience was the cornerstone of Angus’s career. From Jamie’s Italian, Angus worked for Sam Clark at Moro as a commis before starting at Trullo, where he flourished as a chef.   Starting the first English fish cannery from home Angus started his family business with his partner Charlotte, bang in the middle of the first lockdown. He talks about the challenges of perfecting his recipes in his home kitchen and testing new canning equipment that came with a Russian manual. Add two small kids running around the place to the mix, and it’ll paint the picture of how this fantastic family business started.   His story gives us a great insight into the journey of an entrepreneur in the food space. And the hard work required behind the scenes before you can even show a product to sell.  Is sustainable fishing possible? We learn about the versatility of canned fish and the vision of Sea Sisters to offer sustainable options, using fish in our waters that are in season and abundance. And by building solid relationships with their fish suppliers, Sea Sisters can get the freshest catch to turn into tasty marinated fish and seafood, taking canned fish to another level and offering a premium product ready for you to enjoy at any time.     Angus also explains how Sea Sisters aims for zero waste by skillfully pairing fish cuts not often used with incredible marinade recipes made with local produce. Once canned, they’re ready to eat on bread or crackers or used in cooking. All this was inspired by Angus and Charlotte’s trips in a transit van across Europe, enjoying tinned fish and seafood on baguettes combined with fresh local produce. And a good marinade or infused oils that bring out the best of any fish cut is a winner. This is what Sea Sisters is all about. Building a premium brand that’s sustainable and authentic  Angus is proudly building a family legacy by turning the fish cannery on its head. Sea Sisters offer premium artisanal preserves that deliver in taste, packed in aesthetically pleasing tins with an authentic vibe.   By using high-quality British ingredients in its recipes, Sea Sisters’ unique range of tinned fish and seafood brings the opportunity to enjoy the resources our waters and land provide sustainably. Be part of the change for the better. Check out the Sea Sisters range. Angus can help you get creative with some recipe ideas. Here’s one he wanted to share with our listeners. Enjoy!   Ingredients: Sea sisters cuttlefish in ink x 1 Spaghetti x 120g Butter x 1 knob Dried chilli flakes x 1/4 TSP (depending on spice level) A handful of chopped parsley   This dish is so easy and so damn tasty, just don't overcook your pasta! (Tip: always take it out of the water 1 minute before being totally cooked and finish in the sauce)    This can of cuttlefish in ink is rich and packed full of flavour. The aim is to carry the flavour from the can throughout the pasta dish and a little knob o

Meriel lets us in on her favourite vegan restaurants in London. There are some amazing places for you to try, as well as Club Mexicana of course. So if you’re looking for places where you can enjoy fantastic vegan food in an equally fantastic atmosphere, listen to this Service Please! Snack episode. Please share your experience with us.    And if you want to know more about Club Mexicana’s tasty vegan food and off-the-chart fun atmosphere, listen to the full episode where Meriel tells us all about rebranding veganism and making it something people want to be part of.   Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

The food space is a great example of what it’s like to work within an industry with values and purpose.  Meriel talks about the community pulling together during the pandemic with Sports Banger's help, putting money back into struggling food businesses and providing food for NHS staff and Food Banks across London.   Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

It’s been a harsh few years for the hospitality industry. And although places have been bustling with customers eager to get back to the fun of eating out, businesses within the food industry haven’t returned to their pre-pandemic performance just yet.    And it will take another few years for business owners to recover completely, as they witnessed the massive erosion of their cash flow and savings.   Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Meriel created a vegan brand that makes people stop, come in and try her awesome great-tasting food.    And a place like Club Mexicana was needed to shake things up in the vegan food scene. A fun place with a great vibe that satisfies a variety of appetites with sustainable food that delivers in taste and creativity.   The success of Club Mexicana lies in the service, music and vibe. Meriel explains that “90% of why people are there is not for what’s on the plate”. Instead, people want to sit there, have a drink and have fun. Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Meriel tells us that an entrepreneurial mother raised her, so she never knew what patriarchy was before working in a male-dominated industry like the food industry. But there’s another aspect to the food space. It’s an incredibly supportive community.  We learn how mentalities within the food space are changing. How even the movers and shakers of the industry recognise that things can’t continue the way they are and veganism is the food of the future. Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

You probably don’t need someone to hold your hand when you go into business. And there will be many things you’ll learn by just doing the job and making your own mistakes. But being able to reach out to people for help is critical. Even if they are in a different industry, there will be tons of valuable advice that’s transferable. The food industry is a community like no other. Meriel explains how she could always reach out to someone for advice and tips on running her business. For example, Zan Kaufman, founder of Bleecker Burger, was amazing at advising Meriel on running a restaurant, with insight on the financial aspect and how to manage a team.   Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

You can be selling the best product there is out there. But people need to see it to buy it. And in a crowded industry, getting people to notice you will make all the difference. That’s exactly how Club Mexicana showcased their tasty vegan food, with bright colours and over-the-top decorations. So people could discover their awesome Mexican vegan food and enjoy it in a fun and relaxed atmosphere.   This maximal style put Club Mexicana on the map and led Meriel to grow her business from street food to bricks-and-mortar, one step at a time.    Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Meriel Armitage is the owner of Club Mexicana in Kingly Court, Spitalfields and Seven Dials Market, where you can enjoy 100% Vegan Mexican-inspired street food in a fun atmosphere. Meriel’s journey from running a pop-up to finally running a Vegan restaurant is an inspiration. Her story in the food space started with a Saturday night supper club in a Hackney café. Meriel wanted to build an aspirational brand. She wanted to showcase vegan street food in London to “create great vegan food and show people it’s exciting”. From the streets to ‘brick-and-mortar’ After a successful time as a pop-up, Meriel took Club Mexicana into the UK’s leading street food organisation, KERB, doing as many street food events and festivals as possible. But Meriel always dreamt of opening a “proper” restaurant where she’d rebrand Veganism to be enticing and fun. But it was not straightforward as her dream materialised when the pandemic hit. Although she had to navigate the unique challenges hospitality faced during the time, she feels they came out of it as a stronger team. So after seven years of success in the food space, the brick-and-mortar version of Club Mexicana opened in August 2020 in Soho. You can also enjoy Club Mexicana’s experience in Seven Dials Market. And now, in a second restaurant opened in Shoreditch. Rebranding Veganism Meriel took a cue from her background in advertising. Ever since the beginning, she has set her Vegan restaurant apart with an 80s colourful tropical theme. She explains how she wanted to differentiate her brand in a sea of minimalist food stands. Meriel tells us how she wants to create an aspirational brand and a fun atmosphere. Away from the stuffy, ethical seriousness of most Vegan places. The success of her restaurant lies in the service, music and vibe. Meriel explains that “90% of why people are there is not for what’s on the plate”. People want to sit there, have a drink and have fun. By breaking the preconceived ideas around veganism, Meriel wants her customers to have a fantastic time while enjoying excellent food. The food industry is a community like no other Meriel tells us that an entrepreneurial mother raised her, so she never knew what patriarchy was before working in a male-dominated industry like the food industry. However, the community within the food industry is incredibly supportive. And Meriel explains how she was always able to reach out to someone for advice and tips on running her business. One of her great mentors is Zan Kaufman, founder of Bleecker Burger, who advised her on how to run a restaurant, especially on the financial side of things. A great sense of camaraderie showed up, especially during the pandemic when every business owner in the hospitality industry witnessed the erosion of their business. While at the same time trying to support and guide their team through the furlough scheme. She talks about the community pulling together with the help of Sports Banger, putting money back into struggling food businesses and providing food for NHS staff and Food Banks across London. It demonstrates how resilient and strong the food industry is. And as Veganism started to become mainstream and more people wanted in on it, Meriel explains that she’s happily welcoming more competition. Because her vision is for veganism to become an aspirational mindset. Like, comment and subscribe to hear more about all things food.   Service Please! is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please  LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

A question that Sonder & Tell gets asked a lot is when a business should start thinking about brand positioning and tone of voice? Kate Hamilton explains that a business should start brand building as soon as possible. This is especially true if you are in a very competitive industry, such as the food space.    Typically, the businesses that go the distance are those that focus on brand positioning and sell something more than just a product.   There’s real power in defining your brand positioning early and telling a story with it. Because your story can inspire your team, your customers, the people you want to hire and investors who want to see evidence of a brand. Like, comment and subscribe to hear more about all things food.   Service Please! Is also on:   YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ    TikTok https://www.tiktok.com/@service.please    LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/ 

When your business focuses on verbal identity, it’s essential to get your business name right. Kate Hamilton tells us how the name Sonder & Tell came to life, and its meaning, from the discovery of a word made up to describe an obscure human emotion.  We discuss the importance of structure in a creative framework to prevent you from deviating from your goal. And Kate tells us that the best stories are indeed strategic ones. Like, comment and subscribe to hear more about all things food.   Service Please! Is also on: YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Kate Hamilton grew up with a passion for literature and storytelling. And a few years ago she co-founded Sonder & Tell, a marketing agency that helps brands find their voice and tell their story. Kate tells us about her love for the world-building element of storytelling. And she admires authors who paint a picture of a scene with short punchy sentences that let your imagination fill the gaps. Like, comment and subscribe to hear more about all things food. Service Please! Is also on: YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/  

Kate Hamilton co-founded Sonder & Tell, a marketing agency that helps brands find their voice and tell their story. Kate’s grown up with a passion for literature and storytelling. And her parents nurtured her love of words. This passion for words shows up in the name Sonder & Tell. And we find out about Kate's journey to find her brand's verbal identity and the meaning of Sonder.  In this Service Please episode, we have a fascinating conversation with Kate about the importance of brand positioning at a very early stage so you can tell a story with it.  Brand building and storytelling We discuss the strategy involved in storytelling to help brands shape who they want to be, the role they want to play for their customers and the position they take in the market. And by doing this as early as possible, brands can use their story to inspire their team, customers, the people they want to hire and investors. Especially when investors want to see evidence of a brand in the early stages.  Tell a story with food We talk about the similarities between food and storytelling. For example, you can tell a story with your choice of meal, how you set up the scene with lighting, music and the way you lay the table.  Kate also tells us why building a brand positioning early is even more critical in the food space. Because it is saturated, only brands that stand out will be the ones to survive in the long run. She gives examples of the big food brands Sonder & Tell helped to find their stance and voice. And how they start with the customer base's aspirational mindset and solve their problem. Brand positioning is the root of the message Sonder & Tell’s area of expertise is creating the upfront brand strategy. But Kate also talks about filtering this expertise into content strategy.  Because essentially, brand positioning is the root of a brand’s message and tone of voice that will then be used to speak to customers on any platform.

Natasha shares her favourite places to eat, which you’ll find, are pretty much the top ten on the onezone.app. But honestly, you couldn’t expect any less from an app’s founder who keeps a fresh eye on what’s hot right now. So while we don’t think Natasha can settle on one particular place to go (the plus side is that it just means more amazing places for you to discover), she could settle on three people she’d love to share that meal with.  Zuckerberg, for that Tech guru thing, Bob Iger from Disney for that CEO guru thing. And as Natasha explains the correlation between amazing places to drink, eat and stay and the dating scene, Whitney Wolfe Herd, a very successful female founder. ⋗⋗ Perks In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.   ⋗⋗ Watch the full episode here : https://youtu.be/WfnYyow76YY   Like, comment and subscribe to hear more about all things food. Service Please! Is also on: YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/ Find out more about onezone.app and download the app here: https://www.onezone.app/

What it’s like for a female founder and CEO to navigate the business space, sitting in boardrooms surrounded by mostly male investors? Natasha explains the challenges of being a founder today, dealing with investors from older generations who don’t always get it—and trying to be the leader for that next generation who does get it. ⋗⋗ Perks In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.   ⋗⋗ Watch the full episode here : https://youtu.be/WfnYyow76YY   Like, comment and subscribe to hear more about all things food.   Service Please! Is also on: YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ TikTok https://www.tiktok.com/@service.please LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/   Find out more about onezone and download the app here: https://www.onezone.app/

Onezone.app is scaling up for Londoners who want to go away, land in any city, and know exactly where to go. Onezone.app is currently available in Paris, Lisbon, Berlin and Barcelona, and more cities are coming soon. Onezone.app is operating their services abroad on a premium membership, making sure members get the most of it, with 24h access and perks that surpass their investment.  Perks In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.   Like, comment and subscribe to hear more about all things food.   Service Please! Is also on: YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ   TikTok https://www.tiktok.com/@service.please   LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/ Find out more about onezone.app and download the app here: https://www.onezone.app/

Onezone’s polished editorial-type content that showcases stunning photography, emulates the likes of Instagram. And while this type of content really speaks to Gen Zs, they will need to mature in order to fully make use of the onezone app. Millennials are the generation with the disposable income and are currently the audience that can make the most of what onezone is offering. However, onezone is already one step ahead and is ready for when Gen Zs are.    Perks   In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.   Like, comment and subscribe to hear more about all things food.   Service Please! Is also on: YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ   TikTok https://www.tiktok.com/@service.please   LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/   Find out more about onezone.app and download the app here: https://www.onezone.app/