You have also entered the hospitality industry with The Half Moon pub in Kirdford. What inspired this venture?
MasterChef sparked my passion for food. As a model, I hadn’t explored it, but the show made me fall in love with the culinary journey. I went from cooking essential dishes to truly appreciating the art of creating meals. So, when The Half Moon came up, I jumped at the chance to be part of the hospitality world. It’s a labour of love—full of hard work but incredibly rewarding.
What role does the community play in your brands? Do you work with local suppliers?
Absolutely. Supporting local businesses is vital. At the pub, we source most of our ingredients within a 25-mile radius, collaborating with local farmers and artisans. It’s wonderful to connect with so many talented people who are passionate about their work. We have to support one another!
What is the idea behind Indio’s Foods?
It’s about high-quality, frozen-ready meals. Lockdown inspired me to find a way to make good food accessible to busy people. Indio’s Foods offers comforting, homemade-style meals with quality ingredients, perfect for families who want convenient yet nourishing options.
Tell us about your beauty project, Skin and Tonic. How do you ensure it’s eco-friendly and effective?
Skin and Tonic is a line I joined early on because I wanted something pure for my skin products that matched the clean lifestyle I believe in. Our formulas have no more than seven ingredients, using British-grown, locally sourced elements wherever possible. I took on a creative role a couple of years ago, and we’re expanding with new products in 2025; we are on the brink of something unique!
What excites you most about launching a new brand? What challenges do you face?
Every startup encounters significant hurdles, particularly with supply chains and rising costs. What keeps me motivated is a mix of optimism and adaptability. I thrive on thinking creatively to navigate challenges and embrace the curiosity that life presents to me.
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