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THE AGENDA

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The Sustainable Scale Up Cluster's inaugural conference, Money To Grow, will examine in more detail how the 3Cs of scaling up - capital, capacity and competencies - are key to the sustainable growth of Welsh food and drink businesses.

 

Here is our full agenda, however please note that times and speakers are subject to change.

 

Please note most images were taken pre-covid.  

Money To Grow

The Agenda

Background

8-9:15

Breakfast Networking & Registration 

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9:15-9:30

Welcome &

Opening Remarks

Brian Meechan

Maggie Ogunbanwo

Food and Drink Wales Industry Board Member

A welcome from Huw Thomas

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10:00-10:45

Capital: Not All Money Is Equal

Money is the key ingredient for food and drink companies, be it debt, equity, long-term, short-term, secured or unsecured.  With so many options out there the panel will discuss what is available, to who, and the right time to start looking at your options.  

Brian Meechan           

John Taylerson

SSU Cluster

Nick Stork

Development Bank of Wales

Bethan Bannister

British Business Bank

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9:30-10:00

Money To Grow – Insight from Rabobank

What lessons can Welsh food or drink businesses learn from 150 years of Rabobank? What should the attitude to the 3 C’s – capacity, capital and competencies be? Hear from UK CEO Will Jennings. 

Will Jennings

Rabobank   

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10:45-11:00

The Sustainable Scale Up Cluster Student Placement Programme  

We are joined by students who are currently on their placement with Welsh food businesses as part of the Student Placement Programme in conjunction with Cardiff Business School. 

Paul Bezani

Ellie Burr

Joseph Payne-Kumar

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11-11:20

Break

Enjoy a cup of tea and a Welsh Cake

Enjoy a cup of tea & a Welsh Cake

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Coffee and a Cookie

12-12:40

Competencies: Increasing Skills and Knowledge Through Non-Executive Directors (NED)

In this session hear from two sides of the coin, the role of NEDs from George Adams, an experienced food and drink NED and investor, and the benefits a NED can bring to a business from Mike Woods, Just Love Foods. How can a NED add value and provide a wise council? What sort of issues might they expect to deal with and how formal is the relationship? 

Brian Meechan

George Adams

NED

Mike Wood

Just Love Food

Joan Edwards

SSU Cluster

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11:20-12

Capacity: What Are The Solutions to Capacity Challenges? 

Capacity; How do you grow capacity in your food or drink business and assess the investment required to do so? Should you invest in new capital equipment or look to contract processing and packing as a solution? What should you be measuring and how do you measure your productivity? 

Brian Meechan

Facilitating

James Walton,

IGD

Pete Robertson

Chief Executive, FDF Cymru & AMRC Cymru

Jon Langmead

Chief Finance Officer, Puffin Produce & Chair of the SSU Advisory Board

Richard Elmitt

SSU Cluster

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12:40-13:40

Lunch

Enjoy some local Welsh produce

Enjoy some local Welsh produce.

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Lunch

13:40-14:00

Bridging The Gap

Exploring the barriers facing black, Asian, minority ethnic food and drink businesses. 

Brian Meechan

Maggie Ogunbanwo 

Maggie’s Exotic Foods

Bernie Davies

Bernie Davies Global

 

Andrew Macpherson

SSU Cluster

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14:10-14:50

Breakout A: Finance for Sustainability

Investors/fund providers are increasingly focused on ethical, sustainable, and environmental impacts as well as a return on their investments.  How can this type of capital help Welsh food and drink businesses, and how to engage with these impact investors.  

Andrew Macpherson

SSU Cluster

Sian Williams 

HSBC

Simone Rossi

Santander

Steven Varty

Santander

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14:00-14:10

Make your way to your allocated breakout area

You will find your allocated breakout area on your lanyard

You will find your allocated breakout area on your lanyard

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14:10-14:50

Breakout B: A Deeper Dive Into Equity: Angel Vs Crowd

How should food and drink companies navigate the world of equity investment?  What are the similarities and differences between these different ‘flavours’ of equity finance? How do valuations work, is there a preference for any one in particular, and if so, which is appropriate for food and drink businesses and why?

Brian Meechan

Wyn Jones

SSU Cluster

 

Carol Hall

Angels Invest Wales

Tim Chater

SSU Cluster

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14:10-15:30

1:1 Appointments

If you have pre-booked a 1:1 appointment, please make your way to the main conference area at your allotted time for your appointment.  The 1:1 appointments will run concurrently with the breakout sessions. 

If you have pre-booked a 1:1 appointment, please make your way to the main conference area at your allotted time for your appointment.  The 1:1 appointments will run concurrently with the breakout sessions. 

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15:00-15:40

Breakout A: Finance for Sustainability

Investors/fund providers are increasingly focused on ethical, sustainable, and environmental impacts as well as a return on their investments.  How can this type of capital help Welsh food and drink businesses, and how to engage with these impact investors.  

Andrew Macpherson

SSU Cluster

Sian Williams 

HSBC

Simone Rossi

Santander

Steven Varty

Santander

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14:50-15:00

Speaker Changeover

Stay put and grab a refreshment while the speakers swap over

You will find your allocated breakout area on your lanyard

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15:00-15:40

Breakout B: A Deeper Dive Into Equity: Angel Vs Crowd

How should food and drink companies navigate the world of equity investment?  What are the similarities and differences between these different ‘flavours’ of equity finance? How do valuations work, is there a preference for any one in particular, and if so, which is appropriate for food and drink businesses and why?

Brian Meechan

Wyn Jones

SSU Cluster

 

Carol Hall

Angels Invest Wales

Tim Chater

SSU Cluster

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15:40-16:00

Summary & Closing Remarks

Closing remarks by Jon Langmead, Chair of the Sustainable Scale Up Cluster Advisory Board and Chief Finance Officer at Puffin Produce

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16:00

The Royal Mint Tour

To join us for a guided tour of The Royal Mint, make sure you tick the option when registering

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