insideKENT Magazine Issue 74 - May 2018 | Page 165

BUSINESS
Starting a food business:
IDEA VERSUS REALITY
LET’S GO STRAIGHT IN WITH A HARD-HITTING FACT: NINE OUT OF TEN NEW FOOD AND
DRINK BUSINESSES FAIL. LIFE FOR FOOD STARTUPS – AND INDEED LIFE FOR THOSE BEHIND
THE BRAINWAVE – IS FAR FROM EASY, SO WHAT IS IT THAT MAKES THOSE THAT GET OFF THE
GROUND THRIVE, AND THOSE THAT FALL AT THE FIRST HURDLE SINK? INSIDEKENT SPOKE TO
FOUR LOCAL FOOD AND DRINK ENTREPRENEURS TO DIG A LITTLE DEEPER INTO THEIR HIGHS,
THEIR LOWS AND THEIR ADVICE FOR BUDDING FOOD AND DRINK BUSINESSES.
Lorna Wilks, Terlingham Vineyard , www.terlinghamvineyard.co.uk
What sparked the initial idea for your business?
We fell in love with Terlingham Manor Farm and its vineyard and winery!
We had no previous knowledge of grape farming or winemaking and
have been on the most incredible journey ever since; it’s a wonderful
story for our family that we think reflects in our wines.
What was the first step you took in getting off the ground?
Graham, my husband, completed a short course in winemaking at
Plumpton College and we urgently found a winemaker that we identified
with – Kobus Louw, and an agronomist – Julienne Searle at Agrii.
What’s been the toughest challenge you’ve faced so far and how
have you overcome it?
The vineyard was hugely overgrown and we didn’t have the faintest
idea how to successfully farm vines or make wine! We personally
attended to the pruning, tying down, vine topping and tucking etc. to
make sure that we understood our vineyard. It’s taken years… And we
pretty quickly realised that the vineyard and winery was not a working
business model, so we had to change the business plan substantially.
What’s been your biggest
achievement to date?
Two things actually. Firstly, in
2015, we changed our farming
and winemaking methods to
follow the principles of natural
farming and winemaking – a
bold step for us! Secondly, our
successful crops of 2016 and
2017. We now have a few years
of experience and feel confident
that we can grow our varieties of
grapes on our terroir.
In your opinion, what separates
a product that will be a success
from one that won’t?
It’s simple – it has to taste
wonderful, be a product you really
believe in and, certainly for us,
look good in a glass. We’re
delighted that our daughters have
started a business hosting
Terlingham walks and wine
tastings for the summer months
– a fabulous environment to be
introduced to Terlingham wines
accompanied by a delicious
ploughman’s platter lunch.
If you had one piece of
advice for anyone thinking of
launching their own food
or drink business, what would
that be?
Find a product that you really
enjoy and are totally committed
to, or simply fall in love with an
idea and run with it. Deep pockets
and plenty of time and patience
also help!
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