Passion for pickles leads to a shot at the big time

Abbey plan bids to revive historic stable block Food entrepreneur relishes her shot at the big time

Delapré Abbey in Northampton is looking to boost its visitor offer by converting a 19th-century stable block.

The buildings are currently used for storage but could be transformed into spaces for creative business or niche retail, café and a microbrewery.

Delapré Abbey Preservation Trust reached an agreement with Northampton Borough Council in February last year for a lease on the building provided the trust had obtained suitable planning permission, West Northamptonshire Council had approved the works and the council had secured vacant possession of the property.

The abbey’s chief executive Richard Clinton said the stable block offers an opportunity to bring back to life an important part of the 550-acre site. “A new feasibility plan has been developed in response to the impacts and demands created from the pandemic,” he added. “The curation of the uses of the site are currently being developed and as these plans take shape we look forward to sharing them with the public.”

The conditions originally had to be met by August this year but the council is proposing to extend the deadline by 12 months.

Cllr Malcolm Longley, cabinet member for finance, said that extending the deadline was the most practical solution. “The creation of an additional attraction at the site will help boost the local economy and increase visitors to the abbey itself. The alternative is that we continue to maintain the buildings at a cost to the people of West Northamptonshire and that they provide no wider benefit.”

Mr Clinton said: “We are keen to ensure the final offer complements the existing visitor attraction, helps support a thriving visitor economy, creates jobs and importantly supports the needs of our communities.”

Passion for pickles brings a taste of success

ANorthamptonbased entrepreneur has won a national business award after turning her kitchen into a pickle production line.

Gita Raikundalia was inspired by a trip to Chicago, where she first tried Giardiniera, a relish made from pickled vegetables which has been a firm favourite in the city after being introduced by Italian immigrants.

On returning home, she could not find her new favourite condiment on UK shelves so decided to recreate the recipe herself. After encouraging feedback from family and friends, Gita realised her product’s potential and quit her job to start Nakasero Foods.

The business launched in February 2020 - just a month before the UK’s first national lockdown - and quickly signed up more than 30 retailers to stock Gita’s Giardiniera. But when retail was forced to close its doors, Gita started selling online and using social media to build Nakasero’s profile.

Earlier this year, Gita expanded her range with Marmalata, an Italian chilli jam that also comes in a spicy version. Now she has almost doubled the size of her business and, having outgrown her kitchen at home, is seeking a manufacturing partner so she can scale up production to meet demand.

Nakasero Foods has been named a winner in the Lloyds Bank Small Business of 2021 awards in recognition of how creatively and quickly it adapted to the challenges of the last year. Gita’s prize is a mentoring session with Tamara Lohan, co-founder of the boutique hotel travel specialists Mr & Mrs Smith. Ms Lohan will provide insight and support to help Gita to explore new opportunities and grow her business.

“We have got a strong vision and lots of ambition,” said Gita. “In five years’ time I would like Nakasero Foods to be a recognised brand with a range of ten or 15 products.”

Paul Gordon, managing director of SME and mid corporates at Lloyds Bank, said: “Gita’s story is inspiring. She is creating some really distinctive products and has been incredibly determined and adaptable, facing up to the challenges of the past year with entrepreneurial resolve, I am sure it will help her business achieve its full potential.”

Gita is now working to develop new products, inspired by world cuisines including Korea, Japan and Greece. “Food has always been my passion and after I had fallen in love with Giardiniera I was surprised no one had really

Training scheme aims to boost heat pump take-up

An exclusive training scheme for local tradespeople is coming to Kettering, helping them to be among the first in the country to offer hybrid heat pumps to homeowners.

Heat Pump Training UK, at Burton Latimer, is one of 11 specialist heating and plumbing merchants across the country to be selected for the scheme, delivered in partnership with low-carbon heating manufacturer Daikin.

As well as helping local installers to future-proof their businesses, the initiative will help to roll out hybrid heat pump technology.

Hybrid heat pumps run on electricity and are installed alongside a regular boiler. The two appliances together provide heating and hot water, integrating with the property’s radiators as a first step towards introducing renewable heating technology into the home.

The pumps can reduce carbon dioxide emissions by up to 55 per cent compared to a boiler alone and deliver up to a 50pc reduction in energy bills.

“Step one is helping local installers train on the latest technology and step two is for all of us to champion its benefits when we are speaking to our customers,” said Heat Pump Training Centre manager Chloe Wood. Gita Raikundalia

heard of it in the UK,” she said. “It is a real burst of flavour and goes great with anything from pizza to salads. We had a really successful launch and the whole family helped out. When the pandemic hit it was a big blow but I was determined not to let the business die.”