This revised and updated third edition of MONEY FOR JAM contains everything that someone who is new to the food business in Ireland, Northern Ireland or Great Britain will need to get started and to keep going. It will help bakers, jam-makers and honey producers, ice cream, yogurt and cheese-makers, confectioners, sausage roll, pie and pastie bakers, chocolatiers, and dessert-makers. It covers the what, where, who and how for small food producers - including legislation and registration, labelling and packaging, suppliers and distributors - in an easy-to-read and easy-to-follow format.
Oonagh has a wealth of knowledge about the Irish small food and drink business sector, if you are thinking of starting a food business, you will save yourself a lot of time and money reading this book! (Aisling Flanagan, Rockfield Dairy / Velvet Cloud)
Packed with practical advice and insider tips, this book is your essential guide to turning your passion for food into a successful business. A gamechanger in the world of food. (Chef Brian McDermott)
This revised and updated third edition of MONEY FOR JAM contains everything that someone who is new to the food business in Ireland, Northern Ireland or Great Britain will need to get started and to keep going. It will help bakers, jam-makers and honey producers, ice cream, yogurt and cheese-makers, confectioners, sausage roll, pie and pastie bakers, chocolatiers, and dessert-makers. It covers the what, where, who and how for small food producers - including legislation and registration, labelling and packaging, suppliers and distributors - in an easy-to-read and easy-to-follow format.
Oonagh has a wealth of knowledge about the Irish small food and drink business sector, if you are thinking of starting a food business, you will save yourself a lot of time and money reading this book! (Aisling Flanagan, Rockfield Dairy / Velvet Cloud)
Packed with practical advice and insider tips, this book is your essential guide to turning your passion for food into a successful business. A gamechanger in the world of food. (Chef Brian McDermott)
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and...
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