THERE is an old adage which states ‘Mighty oaks from little acorns grow’.

One high flying Somerset company did not so much grow from an acorn as it grew from a Bay Tree.

The Bay Tree in question which is based in the South West was believed to be one of the largest in the country.

According to the Royal Horticulturally Society website it states about The Bay Tree: “The bay tree is a popular evergreen shrub suitable for containers or growing in the ground.

"Kept neatly clipped, the dark-green foliage can create stunning formal shapes that make an entrance or look perfect on a patio.

"Bay leaves can be used fresh or dried and are used in cooking to give a fragrant flavour to soups, stews and other dishes.”

The last section of this description is apposite when it comes to The Bay Tree Food Co. Ltd, based at Units 5 & 6 Lawrence Hill Business Centre, Saxon Way, Wincanton Business Park, Wincanton.

The reason for its being appropriate is The Bay Tree Food Company produces 150 products ranging from marmalades, jams, chutneys, relishes, pickles, mustards, oils, jellies, curds along dressings and marinades plus sauces.

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The founder of the company is Emma MacDonald who grew up in Wells and in Burnham-On-Sea.

Her company was born in a business sense in her mother’s kitchen where she create an eclectic mix of eight chutneys including Green Tomato Chutney, Cucumber Relish and an apple compote with thyme.

Originally the chutneys were made as hotel gifts which a hotel chain gave away to its customers.

The business really took off when Emma took her chutneys to two top of the range stores, Fortnum & Mason and Harvey Nichols which were both keen to place orders.

What was a kitchen business suddenly took off when orders for a few jars turned in orders for 90 jars of each chutney.

This was the start, but what was needed was a plan of how to allow the business to grow steadily while not over expanding. A case of learning how to walk in business before it could run.

Emma said: “I didn’t have a plan that is why I keep telling everyone they should (laughs).

“We (Emma and her friend) were quite young (in their 20s) and we were making food.

“There are a number of directions and a number of opportunities in food which you can take but you need to make the right decision for you (the business) to be effective.”

Emma did go to the banks for money for her business but was turned down.

Reflecting on this she said: “I think today there is a lot more openness for banks to lend.

“When we went to them we were in our 20s and the country had just gone through a recession so they (the banks) were sensitive to lending money to a new business.

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“That is why you need to be flexible and you need a financial plan when setting up a small business.

“You need it to show the bank and you need it for the day to day running of the company.

“It needs to be a plan of action and what you can achieve on a day to day basis.

“I am not sure setting up the business was a leap of faith or at least I never saw it as that.

“I decided to we need to give it 12 months to see how far we could get and we rented a property which gave us what we wanted.

“Twelve months later and we had seen sales grow to at the point where we could move into bigger premises.”

Emma had an emotional tie with her business which at the start was very strong and became the be all and end all of her working day.

The spell to a large degree was broken when she had children, it forced her in one way to delegate to her staff while she looked after her family.

Emma said: “I think I was very emotionally and very connected to it as I worked every hour I had for it.

“This changed when I had children. I think what you have to understand is when this happens (children) you have to become a leader and not a doer.

“This was one area where I struggled but you do not have the staff when you start out.

“It meant the business did not really grow effectively as much as it should have.

“But now I have a great team in place and people I can trust.

“You have got to find a balance.”

The Bay Tree Food Company started out producing 8 products and this has grown to 120 by 2018.

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It employs 75 members of staff and it generates a turn over of £6.5m.

It does sell through Ocado and Waitrose but also works with independent traders to whom it supplies a large amount of stock.

Emma studied a Food Management Course at Bath College of Higher Education in 1993 and worked in the catering and food industry before she established Bay Tree.

Thinking about what she has learnt about herself by establishing the business, Emma said: “I have learnt a lot.

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“I never thought I would ever be doing this.

“What I do know is I was confident in my ability and realistic in what I could achieve.

“I was not over confident but definitely determined. I was more determined than confident.

“I knew what I had to do, what I wanted to do but I did lack confidence but my determination carried me through

“What you need in business is an understanding of how the business runs.

“You need to know what each department does and what is its role.

“You may not be able to do it yourself but you have to know what it does.

“I have been amazed by what I have achieved but it does take me a few years to realise what I have been through.

“I am very lucky to have a supportive husband who also runs his own business.

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“I can talk to him about anything and he can look at the problem from the outside.

“I can do the same for him and it is nice to do something like this for each other.

“You do have tough days and there are moments when you wake up and would rather stay under the duvet.

“But you can’t, you have got to get up and get out and then you realise it is not that scary.

“There are lots of times when you feel great as you have developed a new product.”

The company recently launched a sauce you can put with stews/casseroles which you can use in a slow cooker and also improved its Apricot jam - it is even tastier than before.

The Bay Tree is keen to make sure its products are promoted well and customers both old and new customers know all about its range.

Its latest tag line is ‘making the ordinary extraordinary’.

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One of the ways the company is looking to do this is do more in the food service industry.

This is where customers would use The Bay Tree products when they are in a hotel, diner or a restaurant.

It also has recipes on its website at thebaytree.co.uk where people can see how they can use a jar of chutney in different meals so it does not get left at the back of the cupboard.

As the company says on its website: “We believe that taste is one of life’s greatest pleasures.

Quite simply, food that tastes great makes life feel better.

“Our goal is simple - to make the wonder of nature’s finest flavours a part of everyday life.”

Award winning products from The Bat Tree Company which have scooped awards in the Great Taste Awards include:

- Sweet chilli sauce n Seville orange marmalade

- Beetroot and horseradish relish

- Hearty wholegrain mustard

- Glorious garlic pickle

- Marinated mini figs

- Spiced apple and onion chutney

- Zesty lemon curd n Awesome aubergine pickle

- Sweet chilli jam

- Perfectly punchy piccalilli

- Piccalilli Kilner jar

This is another way of making people aware of the quality products this Somerset company produces.

On the company’s website you can search different categories:

- Books

- Sweet preserves

- Chutneys, relishes and pickles

- Dressings and marinades

- Jellies

- Table sauces

- Cooking sauces