How did you get to where you are today? I am a food technologist by profession and initially went into production management, where I gained experience in problem solving and dealing with people from diverse backgrounds. I also learnt that you get nothing sat on your backside, and that it is only you who can get what you want if you try hard enough.
What is the best decision you have made in your career? Moving into sales, as the 2am phone calls about a broken pasteuriser are not conducive to bringing up a young family! The hardest decision was leaving Yeo Valley, where I spent nine years of my career, to gain broader experience in sales. The company had a fantastic ethical mantra, and most importantly, people with self belief and passion.
Who do you most admire in the grocery industry? People with new ideas and the conviction to stand behind their beliefs.
Do you have a mentor and how have they helped you in your career? I have been lucky enough to work with some very talented people over the years, and I have tried to adopt the qualities I admire in each of them.
If you could change one thing in the grocery industry, what would it be? There are many things I would change, but probably the most important is the quality and price of meat sold in the UK. I don't believe we should be importing cheap meat and hiding behind the banner of consumer-led low pricing. Make it all UK-accredited organic, bring sustainable farming back to rural England and satisfy the "carbon debate" by sourcing locally where it is physically practical to produce.
What is the most rewarding part of your job? Seeing people develop and grow.
What is the one thing that you could not do your job with out? Smart, passionate people who are driven to succeed.
What advice would you give to someone starting out in the industry today? Manners cost you nothing. Also, plan well and always have a plan B.
What do you like doing when you are not working? Spending time with my three children, preferably at the beach, playing the drums or being in the kitchen creating the perfect pasta.
No comments yet