Ryan Tindall might just be Hawsker’s youngest entrepreneur. At 22, he has successfully launched his own company, Just Jelly.
“I’ve always worked in kitchens, and I grew up watching my Gran making mint jelly,” he said.
“My recipes are based and modified on traditional recipes.” Using natural ingredients and making the jelly in his kitchen in Hawsker, his range is vegetarian friendly. Ryan doesn’t use gelatin to set the jelly.
“I use an alternative to gelatin which gives it a good set, and it will stay as a mould but still wobble,” he said.
Ryan so far has mint, rosemary, port and beetroot which is proving to be the most popular. According to Ryan it goes really well with cheese, pate and chocolate cake.
You can use the savoury jellies for gravy, soups and add to stews, as well as serving it withfish dishes. Each pot costs £2.50 and the packaging which is simple but stylish was designed by Jess Hogarth. His website was put together by Jack Barber, keeping the brand design local.
Considering Ryan has been involved in his new venture for just over a year he’s got an awful lot done, and is an inspiration for anyone who’d like to develop their own brand.
“I went to the BBC Good Food Show which was a bit daunting as everyone was very established – especially as the venue at Olympia is so big,” he said.
Ryan had been to smaller shows but this was his first big event: “It was nice to meet people and get feedback from my samples. The trade interest was good and I got loads of great contacts and interest from delis.” Ryan was one of 12 small businesses to selected as case studies from around the UK to attend the event at Parliament to tell MP’s how fibre broadband has transformed his business.
“I got quite alot of MPs promising to order some from my website and a number of them mentioned me on twitter.”
Ryan is looking in to producing bigger tubs or trays for the catering industry. He also wants to aim high and get his Just Jelly into a supermarket franchise.
“Looking towards this year, my target is to get stocked at Waitrose,” he said. “I’m looking into getting a co-manufacturer to make it in bulk.
Ryan did business studies at school, a lot of his confidence has come from devloping his own brand.To get to this stage he had to register his kitchen, and e nsure the labels fitted the correct criteris for trading standards. This meant including all the ingredients and in the weight order. All this had to go through county council authorites for approval.
“I then had to get shelf life tests done at Askham Bryan in York where Deliciously Yorkshire carried out the research into the ingredients. This process took six months and the jelly had to be incubated to speed up the process,” said Ryan.
He was delighted when his mint, rosemary and beetroot had a two-year shelf life. He’s currently waiting for the results of his port jelly.
“If I was to give any advice to people wanting to start up something new I’d recommend doing lots of research and realise that things take a lot longer than you think.”
At Christmas, Ryan’s Mum slipped some of his beetroot jelly into a hamper for his Gran.
She invited him round as ‘she’d just got some really good jelly to try.’
“I got the idea off her and adapted it. She was thrilled.”
A combination of natural ingredients, great packaging, his Grans seal approval and Ryan’s positive approach to means he’s all set for the future.