“There’s no shortage of ideas. What’s rare is the mindset to survive the hard parts.”In this episode Ruth talks to Charlie Gent, founder of Mission Kitchen, a London-based workspace and incubator for food founders. They explore what it really takes to scale a food business today - from product development and manufacturing to community, mentorship, and the emotional highs and lows of founder life. You’ll hear about the power of physical space, how DTC has changed early brand building, and why taste still reigns above all.Plus: which categories are heating up, why pickles and pulses are having a moment, and what makes a "safe place to fail."

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