AS the latest fall in the pound provides a boost for exporters we hear from a food entrepreneur winning a growing following overseas for an unsual product developed in Scotland.

Name:

Martin Burns.

Age:

46.

What is your business called?

The DIY Scotch Pie Company.

Where is it based?

Kirkcaldy in the bonny Kingdom of Fife.

What does it produce?

We supply do-it-yourself scotch pie, gravy pie and haggis kits for the foody gift market. We also sell bulk packs of premium scotch pie shells to caterers. Our shells are available in traditional or vegetarian recipes. All our seasonings are vegetarian so customers can create their own fillings to suit their own preferences.. We encourage our customers to share their recipes with our Facebook community, and there have been some weird and wonderful creations. They range from a venison and red wine filling using our gravy mix to a half and half favoured by an Australian customer who likes to mix the traditional mince filling with black pudding. We have seen full cooked breakfasts made into pies. Macaroni cheese filling is very popular.

To whom does it sell?

We sell our gift packs online to individual purchasers, and wholesale to delicatessens, garden centres, foodie and gift shops and tourist attractions. They contain pie shells, recipe cards and seasonings. We also sell bulk packs of pie shells to caterers and specialist suppliers. We ship worldwide.

What is its turnover?

It is currently around £85,000, but that is set to change.

How many employees?

One full time. We take on temporary employees as required to meet business demand.

When was it formed?

2013.

Why did you take the plunge?

There has always been high demand for scotch pies, but the pastry shells are very difficult to make without the proper machinery, and almost impossible to recreate in a domestic setting. I thought there would be potential to hook into the tourist market by selling a little bit of Scotland in a pie and began to develop the product while I was still working full time. I soon realised I was on to something as orders started to come in from around the world, so decided to dedicate myself to growing the business full time and took the plunge.

What were you doing before you took the plunge?

Working as Technical director of a food manufacturing firm in Glasgow.

I had studied food technology and marketing at Queen Margaret University (QMU), back when it was a college, and had built a career in the food manufacturing industry. As I learned about business my appetite grew to create one of my own.

How did you raise the start-up funding?

I used my own savings to develop the first products, create the brand and launch online sales channels as well as covering the usual professional fees associated with creating a company.

What was your biggest break?

When I received a phone call from Not on The High Street to say they liked my product and were inviting me to become a partner on their website. That was a real game changer. Suddenly I was reaching a much wider customer base and my sales over the first Christmas period were almost fifteen times what they had been the previous year.

What do you most enjoy about running the business?

I have lots of ideas and I enjoy product development. I am currently working with the Scottish Centre for Food Development and Innovation at QMU to develop a gluten free recipe for the shells. It has been a brilliant experience to work with the academics and I am very excited about the outcome. We have created a gluten free recipe that looks like, tastes like and does the same job as the traditional pie shell. It’s good news for me as I am gluten intolerant and will now be able to eat my own product. I also enjoy the autonomy of being self-employed and making the day to day decisions that shape the direction of the company.

What do you least enjoy?

During very busy periods, I struggle to see my family as much as I would like to. I also really don’t enjoy having to do my monthly accounts.

What are your ambitions for the firm?

I want to expand and create employment opportunities. With the launch of the gluten free range comes the need to purchase new machinery and move into new premises, creating new local jobs. I’d also like to be able to develop many more quality products.

What could the Westminster and/or Scottish governments do that would help?

The Scottish Government is already quite supportive of the food industry and recognises the potential for growth on a global scale. I have found Business Gateway to be very helpful, and it was through them that I was awarded an innovation voucher which allowed me to work on the new recipes with the food innovation centre at QMU. What would help now is either a grant or low interest loan to ease the financial strain of moving into a new unit and bringing it up to the standard required.

What was the most valuable lesson that you learned?

To always respond to customers as quickly as possible, whether they are praising or complaining or simply have a query about a recipe. To put it off is insulting to them, and things can easily escalate. I’ve also learned to trust my own instincts as they’re probably right.

How do you relax?

I don’t really have time for holidays at the moment, so like taking my family for city breaks. We fit a lot into a short time.

.I used to play golf, but that’s just a dim and distant memory for now.