ByRuby’s Milly Bagot on public pools, store layouts and fish pie

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Milly Bagot byruby

Name: Milly Bagot

Job title: Co-founder

Company: ByRuby

What was your first job? Working in my grandparents’ farm shop. They had a trout farm in Yorkshire and my sister and I used to teeter on stools over the sink behind the scenes, gutting and cleaning fish. We’d also help my granny conduct tastings of Swaledale cheese or make up hampers at Christmas time.

What’s been your worst job interview? The local estate agent in Lancaster for flyering. I was super enthusiastic and they couldn’t have cared less.

The interview lasted five minutes, they quickly thrust 1,000 leaflets into my hand and sent me on my way. I nearly had my fingers bitten off a few times by barking dogs behind the letterboxes.

What was the first music single you bought? Michael Jackson – Black or White (on tape!).

“It’s rewarding when we’ve helped people through tricky times – when cooking is the last thing on their mind”

How do you describe your job to your friends? We make really delicious frozen meals – like your friend (who happens to be a great cook!) has filled your freezer for you. Hearty and yummy recipes that remind you of home.

What is the most rewarding part of your job? I love seeing our brand in our freezers in shops. It’s so satisfying! Reading the lovely reviews that people send through to us is another favourite part. It’s particularly rewarding when we’ve helped people through tricky times – when cooking is the last thing on their mind but good food is vital.

What is the least rewarding part? Logistics. However much I plan, certain things are out of my control. Getting frozen food from one place to another is complicated at the best of times; throw in the odd stock rotation issue here or there and you have a very time-consuming and unrewarding pastime!

What is your motto in life? Kindness isn’t a weakness; hard work pays off; delegate wherever you can.

If you were allowed one dream perk, what would it be? All the school holidays off with my children. As they get older, they really notice that I’m at work in the holidays. It’s great for them to see that they have two working parents, but it would be nice to be able to dissipate the juggle.

byruby

Do you have any phobias? Public swimming pool floors. Plasters, fluff – yuck!

If you could change one thing in grocery, what would it be? Store layouts so that they are driven by mission rather than category.

There are certain undervalued categories where we are seeing exciting innovation, but they can be hard to find for the right consumers. Sainsbury’s are doing exciting things with high-quality frozen alongside fresh, elevating a historically undervalued category and educating the consumer about how good frozen can be.

What luxury would you have on a desert island? Yorkshire tea, in a nice mug with a dash of milk.

What animal most reflects your personality? A horse – loyal, perceptive and eager to learn.

What’s your favourite film and why? Cruel Intentions. Classic 90s – brilliant soundtrack and script. Ryan Phillippe was my ultimate teenage pin-up. It takes me back to making mixtapes with my friends.

What has been the most embarrassing moment in your life? There have been two.

First, I had a long day at work and decided to go to a yoga class. I arrived early and was told to go into the class to get comfortable. I lay down, fell fast asleep and woke up halfway through the class with downward dogs all around me.

And the other was in the early days of ByRuby. I had been working in the kitchen helping to make fish pie one morning. When it got to the afternoon, I had to dash off to an investor meeting. It was only when I got into the taxi that I realised my hair stank of cooking leeks and I had smoked haddock béchamel on the sleeve of my jumper and on my tights. I suppose at least I seemed genuine!

Which celebrity would you most like to work with and why? Sharon Horgan – brilliant actress and writer, I love her sense of humour. I hear she is also a great cook.

What would your death row meal be? My family are from Lancashire and I adore Morecambe Bay potted shrimps, so they would be my starter, with melba toast and a couple of small Irish oysters on the side. Ribeye steak and homemade chips, with peppercorn sauce and charred little gem lettuce for main course. Apple tart tatin and vanilla ice cream for pudding.