Here we go again: another year is almost gone. So much has happened in the world of food, both here at Mission Kitchen and across the UK. It’s been a whirlwind—full of new faces, big challenges, and moments that remind me why we love what we do.
Breaking Barriers for Food Entrepreneurs
When I talk about Mission Kitchen, there are two things I always come back to. First, it’s the idea of being able to fail. I love that we’ve created a space where people can take risks, try something they’ve always dreamed of, and not feel like the stakes are impossibly high.
Did you know that starting a food production business in the UK can cost anywhere from £10,000 to £30,000, depending on the scale and equipment needed?[1] That’s a hefty sum for most people, especially when they’re just testing the waters. For many, the financial barrier is what stops them before they even start. That’s where Mission Kitchen comes in. By sharing costs through membership in a shared kitchen space, we make it possible for people to test their ideas without draining their savings—or worse, going into debt. This setup is especially valuable for those who might not have access to traditional funding sources like loans or investment capital.
Women, people from minority backgrounds, and anyone who hasn’t had the privilege of wealth often face significant challenges. For instance, female entrepreneurs receive less than 2% of venture capital funding in the UK, with this disparity even more pronounced for women of colour. [2] [3]
The Importance of Community
But it’s not just about the cost. The second thing I always talk about is how important it is not to do this alone. Starting a business can be isolating, and the pressure can become overwhelming. Mental health challenges among entrepreneurs are well-documented, with many experiencing higher levels of stress and anxiety. How much more fun is it to be in an environment where we can ask for help when things go wrong but also celebrate when things go right? [4]
This year alone, we have supported over 110 businesses actively using our space, with more than 300 passing through our doors since we opened in 2021. Some stay with us for the long haul, others return when they’re ready for their next big move, and yes, some don’t make it. But as the old saying goes, “It’s better to have tried and failed than never to have tried at all.” At Mission Kitchen, every failure is just another step toward learning, growing, and eventually winning.
Of course, none of this happens in a vacuum. The UK’s food landscape is shaped by more than individual ambition. This year has brought its fair share of challenges—and opportunities—for food businesses. The cost-of-living crisis has made it harder for people to invest in their dreams, as rising expenses squeeze both consumers and entrepreneurs. At the same time, changes in food safety regulations and Brexit-related bureaucracy have added layers of complexity for producers. For example, it took me eight weeks to order a part from Germany to repair one of our vacuum pack machines—just one example of the delays many are facing. [5] [6] [7] [8]
The Bigger Picture
Amidst these challenges, organisations like Spill the Beans are stepping up to help. They have been working tirelessly to connect diverse food entrepreneurs with resources, mentorship, and funding, breaking down systemic barriers. Similarly, Ocado’s "Buy Women Built" campaign features over 1,000 products from female-founded brands, emphasising the importance of diversity in entrepreneurship. [9] [10]
Then there’s the bigger picture of government policy. With a new Labour government in place, there is hope that things might start to shift for the better. Labour’s focus on small businesses and diversity could bring more targeted support for underrepresented groups—a step in the right direction. However, as always, the devil is in the detail, and we must closely monitor how their promises translate into action.
This year, the Food Foundation has painted a stark picture of food inequality in the UK: one in five people is living in food poverty—a statistic that should shock us all into action. At the same time, food entrepreneurs—many of whom are striving to create affordable, sustainable options—are being squeezed by rising production costs and reduced consumer spending power. Henry Dimbleby’s National Food Strategy has been an important guide, highlighting the need for systemic change in how we produce and consume food. [11] [12]
Despite these challenges, the resilience and creativity of the UK’s food entrepreneurs continue to shine through. Initiatives like the Joseph Rowntree Foundation’s support for sustainable farming and food production are inspiring examples of how the sector can lead the way in creating solutions. Here at Mission Kitchen, we’ve seen firsthand how diverse ideas and collaborations can drive real impact. Last month, one of our members, EAT MALA—a Chongqing-inspired Chinese chilli oil brand—made its debut at Mission Market. Thanks to meeting buyers there, they're now stocked on DELLI, marking their very first listing—a notable success. [13]
Looking Ahead to 2025
So, as I look back on the year, I am filled with both pride and determination. I am proud of the amazing people who have walked through our doors (and those who have left), and determined to keep pushing for a more inclusive, accessible food industry. Because at the end of the day, it is not just about starting businesses—it is about creating opportunities, building connections, and making a difference in the lives of real people.
Here’s to another year of learning, growing, and dreaming big. And if you have ever thought about starting a food business but were unsure if it was possible—maybe 2025 is the year to give it a shot. After all, the kitchen is always open, and the community is here to cheer you on.
