What if food, rather than supplements, was the first place to go when your energy is low, your body is struggling, and your immune system needs support? That’s the philosophy of Oshomo’s Mimi and Camilla, two friends who’ve created an amazing foundation, scaling a food business through farmers’ markets.
Their food-as-medicine approach grew from cooking for Tibetan lamas and Ayurvedic doctors. After lockdown cancelled their restaurant plans, they pivoted to run at seven to eight London farmers’ markets each weekend, building loyal customers – including a top-secret list of high-profile, A-List celebrity clients.
Scaling a food business
Oshomo sell vibrant, nourishing dishes mainly through Farmers Markets and their website. Meals are made without additives or preservatives, and this episode explores their menu, market strategy, challenges, and plans to scale while keeping quality at the centre. Their philosophy is straightforward: nature has given us everything we need to keep our bodies healthy – and many of us have forgotten that.
Listen to the latest episode of the How to Grow A Food Business Podcast to hear how Oshomo is scaling their business:
Organic sustainable growth
Oshomo have prioritised manageable organic growth via Farmers Markets in order to ensure their product quality is never sacrificed. With a solid foundation and a great team around them, it is now time to expand their reach. For Oshomo, the next steps to scaling a food business now includes redesigning their website and online marketing to drive sales, expanding the product range that complements their current offering. All while nurturing and carefully serving their existing client base at the Farmers Markets… the life of a food founder is never finished!
If you’re building a food business – or just think carefully about what you eat and why – this one’s worth your time.
