Member Spotlight Roundup

Behind every successful food and hospitality business is a story – of taking a chance, starting small, overcoming challenges and finding new ways to grow. From food vans and mobile bars to bakeries, pizza businesses and award-winning catering companies, our members are building businesses that are as individual as the people behind them.

Our Member Spotlights shine a light on the people, passion and perseverance behind some of the incredible businesses within the NCASS community. They offer an honest look at what it really takes to turn an idea into a thriving food business, from those first tentative steps to major milestones, national expansion and everything in between.

Across these stories, there are familiar themes: a commitment to quality, the importance of community, the courage to adapt and, above all, a genuine passion for creating great food and memorable experiences. Each journey is different, with its own challenges, turning points and lessons learned along the way.

From humble beginnings and unexpected opportunities to award wins, new ventures and hard-earned growth, these are the stories of the people making their mark on the UK’s food and hospitality industry.

The Gourmet Hog Roast

From loading vans in Wimbledon as a two-man operation to serving the Prime Minister at 10 Downing Street and building a nationwide franchise network, The Gourmet Hog Roast Company has come a long way since launching in 2012.

Founded with a simple belief that hog roast catering could be more professional, consistent and memorable, the business has spent more than a decade raising standards within the outdoor catering industry through exceptional food, traditional cooking methods and outstanding hospitality.

In this Q&A, founder, Nick Warlow, reflects on spotting a gap in the market, the realities of building a business from the ground up, the lessons learned through national expansion, and why staying true to quality and authenticity has remained at the heart of everything they do.

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The Hungry Otter

Nestled on the shores of Salhouse Broad, The Hungry Otter has become far more than just a catering trailer. Over the past eight years, Helen Williams and her partner Chris Rundle have built a thriving independent business known for its homemade food, warm hospitality and unwavering commitment to sustainability. From serving award-winning sausage rolls and locally sourced produce to powering the business with an innovative solar energy system, The Hungry Otter has earned a loyal following and, most recently, the title of Broadland Small Business of the Year.

In this Q&A, Helen reflects on the journey from a one-person operation to an award-winning partnership, shares the challenges and rewards of running a seasonal business in one of Norfolk’s most beautiful locations, and explains why supporting local suppliers, embracing sustainability and putting customers first remain at the heart of everything they do.

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The Thirsty Shepherdess

From rustic weddings and countryside festivals to bespoke celebrations, The Thirsty Shepherdess has quickly built a reputation for bringing exceptional food, drink and plenty of personality to events across the region. Founded by Shelley and Martine in 2023, the business combines their passion for hospitality, farming and creating memorable experiences, with a mobile bar full of handcrafted cocktails and, more recently, The Hungry Farmer, offering delicious locally sourced catering to complete the package.

In this Member Spotlight, Shelley and Martine share how a shared vision grew into a thriving business, the milestones that have shaped their journey, and what it really takes to run a successful mobile bar and catering service. From unforgettable weddings and signature cocktails to supporting the agricultural community they love, discover the story behind the business that’s proving great hospitality is about far more than what’s in the glass.

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Cofton Pizza

From humble beginnings in a back garden with a small pizza oven in 2022, Cofton Pizza has grown into one of the UK’s most exciting pizza brands, with two restaurants, two mobile setups and a team of nearly 20.

At this year’s Slice o Mania Pizza & Cocktail Festival, founder Eliar and the Cofton team brought more than just incredible pizza, they brought the energy, passion and community spirit that perfectly captured what the festival was all about. From helping fellow traders and connecting with guests to serving standout slices like their much-loved chicken tikka special, Cofton Pizza quickly became a firm favourite with festival-goers.

Their efforts were recognised as they took home the UK Pizza Championship Best Pizzeria – People’s Award, voted for by the very people who enjoyed their food.

We caught up with Eliar to talk about the award, the journey so far, the inspiration behind their creative pizzas and what’s next for Cofton Pizza.

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Greek Gourmet

For nearly a decade, Greek Gourmet has built a reputation for bringing authentic Greek street food to festivals, events and customers across Herefordshire and beyond. What began as a single gazebo at Hereford market has grown into an award-winning business known for its commitment to quality, authenticity and consistency.

In this interview, Markos Klados reflects on the journey from leaving full-time employment to building a successful food business, the milestones that shaped Greek Gourmet, and the realities of operating in today’s hospitality industry. He speaks candidly about the challenges facing independent food businesses, from rising costs and staffing shortages to maintaining standards in an increasingly competitive market. Above all, he shares why, after nine years, his passion for creating exceptional Greek food and seeing customers enjoy it remains the driving force behind everything Greek Gourmet does.

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Pizza Con Amore

Leaving behind a secure career to start a food business is a leap of faith at the best of times. For Pizza Con Amore, the journey has involved more than just great pizza, it’s been a story of risk, setbacks, resilience and second chances.

From converting a van after just eight practice pizzas, to surviving COVID, selling the original business and eventually buying that same pizza van back, the journey has been anything but straightforward. What started as a dream to work for himself has grown into an Italian catering business providing pizza, live pasta bars, antipasti and Italian buffets at weddings, festivals, corporate events and major occasions.

At the heart of it all is a simple idea: Pizza Con Amore translates as “Pizza with Love”. For the team behind the business, that means creating more than a meal, it means bringing people together, creating memorable experiences and becoming part of some of life’s happiest moments.

We caught up with the founder to talk about the highs, lows and lessons behind building Pizza Con Amore, from a chaotic first event and the challenges of COVID to starting again, building a team and looking ahead to the future.

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The Flying Saucer

A year ago, we caught up with Emma Benson – founder of The Flying Saucer to hear about the journey so far, the dream of creating Oxfordshire’s “go-to ray of sunshine coffee place”, and what success looked like for this much-loved independent business.

Fast forward 12 months, and there’s plenty to catch up on. From leaving the original home of George and finding a new base at Trident Business Park, to welcoming new customers, strengthening local partnerships and navigating the ever-increasing pressures facing small businesses, it’s been a year of highs, challenges and plenty of sunshine along the way.

So, one year on, we caught up again to find out what’s changed, what’s been learned and what the future holds for The Flying Saucer.

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Short But Sweet Bakery

What started as a hobby and a handful of homemade bakes has grown into an award-winning bakery, built on passion, persistence and a willingness to simply give things a go. For Rachael, founder of Short But Sweet, there was never a grand plan to build a business. Instead, what began as a side-hustle more than a decade ago gradually became something much bigger and eventually led to her taking the leap from baking at home to running her own premises.

From those first £5 taster boxes to developing a much-loved range of vegan and free-from treats, Rachael’s journey is a reminder that you don’t necessarily need a perfect plan to get started. Along the way, she’s learned the importance of finding your niche, listening to your customers and knowing the value of your work – lessons that have helped Short But Sweet grow while still retaining the personal approach at its heart.

Here, Rachael talks about the beginnings of Short But Sweet, the moments that gave her confidence to take the next step and why sometimes starting small, trusting your instincts and taking the leap can be the best recipe for success.

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