麻豆社

Every food company starts with a gamble - and not all of them pay off. In this episode Ruth Alexander speaks to business owners about the risks they鈥檝e taken to get where they are today, from financial leaps to personal sacrifices, and the painful decisions that have shaped their journeys.

Ruth hears from Kim Kiarie, chef-owner of Five Senses Nairobi in Kenya, about building a high-end restaurant in a challenging market. Adonis Norouznia, who runs Nomas Gastrobar in Macclesfield in North-West England, on the risks of deciding to serve meat at his vegan restaurant, and Keith Bearden, CEO and co-owner of Alta Eco Foods in Houston, Texas, about scaling a food business in a competitive industry.

They describe the compromises that cost them dearly, the moments they wondered whether it was all worth it, and what kept them going.

Produced by Izzy Greenfield

Image description: A foot comes down amidst a cartoon landscape of bright yellow banana skins. Credit Getty.