Fuelling Foodies: The Food Marketing Podcast
Jun 19, 2026 · 54 min · 13 segments
Scaling a premium food brand sounds exciting… until you actually have to do it. Because growth often brings pressure. More volume. More demand. More complexity. And with that comes the risk of losing…
Amanda RingelbergGuest
Kate WilliamsHost
But just talk to me about what that looks like, because we see a lot in food and drink, those values are so important, is living by that, you know, whether it's sustainability, whether it's quality, whether it's premium, you know, provenance, all of those things.

Because it's important, isn't it, to think about You know, as brands grow, how do you keep that at the core?

Either you go down the sort of the less expensive route and you end up competing with people on price and also marketing budgets.

Because, you know, I've always said I'll never have a marketing budget the size of Unilever.

So why try and take on a Ben and Jerry's on quality? Because I'll never, ever win on marketing.

So we decided to stop at that premium, stay at that premium end of the market.

So we literally, you know, get milk delivered from the first morning milking from the cows at Oak Park Dairy.

There's not many egg sort of ice cream manufacturers that use egg anymore.

So when we first started making ice cream, we had what's known as a Bravo machine, which is an Italian ice cream machine.

But just talk to me about what that looks like, because we see a lot in food and drink, those values are so important, is living by that, you know, whether it's sustainability, whether it's quality, whether it's premium, you know, provenance, all of those things.

Because it's important, isn't it, to think about You know, as brands grow, how do you keep that at the core?

Either you go down the sort of the less expensive route and you end up competing with people on price and also marketing budgets.

Because, you know, I've always said I'll never have a marketing budget the size of Unilever.

So why try and take on a Ben and Jerry's on quality? Because I'll never, ever win on marketing.

So we decided to stop at that premium, stay at that premium end of the market.

So we literally, you know, get milk delivered from the first morning milking from the cows at Oak Park Dairy.

There's not many egg sort of ice cream manufacturers that use egg anymore.

So when we first started making ice cream, we had what's known as a Bravo machine, which is an Italian ice cream machine.
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