Both Root2Ginger and Sam Joseph Chocolates have sharpened their recipes and scaled their operations with the support of NoWFOOD, the University of Chester’s centre of excellence for food and drink innovation, based at Exton Park.
Designed to bridge the gap between home kitchen and full-scale manufacturing, NoWFOOD offers technical expertise, product development guidance and industry-standard facilities for emerging producers and established manufacturers alike. For these two businesses, it has been a catalyst.
A Taste of the Caribbean – Now at Fortnum & Mason
Founded in Manchester in 2021 by Deanne Blake, Root2Ginger produces organic ginger drinks inspired by her Caribbean heritage – bold, fiery and unapologetically authentic.
What began as a home startup quickly needed room to grow. Since 2022, Root2Ginger has used NoWFOOD’s facilities to refine recipes, master manufacturing processes and confidently transition into scaled production.
That growth paid off spectacularly in June 2025, when Deanne pitched to Fortnum & Mason as part of the store’s inaugural Fortnum & Makers competition celebrating British craftsmanship. Selected from hundreds of entrants, Root2Ginger secured more than a temporary listing – the brand’s drinks were showcased in-store, featured at events and displayed in a Piccadilly window.
The result? A permanent place on the shelves of one of the world’s most prestigious food retailers.
Alongside this milestone, Root2Ginger has collected two- and three-star Great Taste awards from The Guild of Fine Food and built a near-perfect 4.9 Trustpilot rating.
Deanne credits NoWFOOD with helping make that leap possible.
“NoWFOOD has been invaluable in upscaling our production and giving us the confidence to refine recipes and solve manufacturing challenges at a larger scale,” she said.
“Working alongside site manager Ian Dawson has strengthened our production skills and our understanding of commercial equipment.
“The team also supported us with food safety training and manufacturing processes, which contributed to a positive inspection from Cheshire East Council and our certification with the Organic Food Federation. We’re incredibly grateful – they’ve been a significant part of our journey.”
Craft Chocolate, Carefully Tempered for Growth
Sam Joseph Chocolates tells a different but equally compelling growth story.
Founded in 2014 by husband-and-wife pastry chefs Sam and Claire, the business began with handmade chocolates sold at artisan markets before becoming a permanent fixture at Altrincham Market.
By 2023, they had outgrown their original kitchen and moved production into NoWFOOD’s facilities in Chester – a shift that allowed them to expand output without compromising craftsmanship.
“We couldn’t believe our luck when we found the kitchen unit at NoWFOOD,” said Claire.
“It was exactly what we needed and ready for us to move straight in. The facilities have allowed us to grow further, open a second shop in Chester Market and continue building our online presence.”
Visitors to their Chester store now find shelves lined with handmade truffles, chocolate-dipped honeycomb and rich hot chocolate blends – all produced in their dedicated kitchen at the University site.
Where Food Businesses Find Their Feet
For Ian Dawson, Kitchen Manager at NoWFOOD, watching businesses evolve from small producers to high-performing brands is the most satisfying part of the job.
“There’s nothing more rewarding than seeing our clients succeed,” he said.
“Their growth reflects the combination of expertise, practical support and professional facilities we’re proud to provide.”
From fiery ginger drinks in Piccadilly to handcrafted chocolates in Chester Market, these success stories demonstrate what can happen when entrepreneurial flair meets structured support.
