Small-batch craft soy sauce brewery

Independent restaurants and takeaways, delis and farm shops, specialist food distributors, and home cooks buying online.

Wholesale sales of cases to trade customers, plus higher-margin direct sales of bottles online and at food fairs. Gift sets and larger catering sizes can add to the mix.

• Patience with long fermentation
• Careful food hygiene and record keeping
• Cooking and a good palate
• Selling to chefs and shops

• Register your food business with your local council before you start making food, and check how far ahead you need to do this
• You will need a food safety management plan, and good records for fermentation, pasteurising and bottling
• Soy and wheat are allergens, so check labelling rules with Trading Standards or the Food Standards Agency
• Public liability and product liability insurance
• Money is tied up in stock for months before the first sales, so plan your cash flow
• Check planning and lease terms for smell, noise and food use of the unit

Startup costs are typically estimated at around £8,000 to £30,000, depending on your unit, equipment and stock. Money is tied up in stock for months before the first sales, so plan your cash flow carefully.

Monthly revenue is typically estimated at around £1,500 to £8,000, depending on how much you produce and whether you sell to restaurants, delis or online. Estimates suggest at least about 25 hours a week of work.

Check that you register your food business with your local council before you start, and how far ahead to do so. Also check your food safety plan and records, allergen labelling for soy and wheat, insurance, and planning and lease terms.