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East Coast Cured win £60k in Edge Scotland business competition

The Leith based charcuterie company will use the money to secure new production premises.

Published: May 27, 2021
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"We are absolutely delighted, it feels like a weight has been lifted," says co-owner of East Coast Cured Susie Anderson, on their recent win.

The cured meat and charcuterie company opened its Leith shop back in 2017 and has gone from strength the strength ever since.

"When we opened, the shop and basement area seemed massive but it's now bursting at the seams" says Susie.

"People have been so supportive, shopping locally with us and treating themselves during the last year."

It was this need to expand that prompted Susie to apply for Scottish Edge, which is a competition aimed at identifying and supporting Scotland’s up-and-coming, innovative entrepreneurial talent.

The process started in January 2021, as applications were due in February. Applicants were picked for a semi final and final, with winners announced this month.

East Coast cured scooped £60,000 in funding for new premises, which is part grant and part loan.

"About 305 businesses applied then it was whittled down to 45 for the semi final then 19 for the final, explains Susie.

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"14 businesses won a share of the money, with the top prize being £100,000. The semi final and final were like dragons' den - we had to pitch virtually to judges and in front of an audience."

Susie and co-founder Steven had to be explicit in how they planned to use the money from the get-go, and will now get support from Scottish Edge in whatever they need - be it marketing or training.

"We're excited to be working with Edge, and will be sitting down to a meeting with them next month," says Susie.

While the new premises haven't been found yet, fans of East Coast Cured need not worry as the Leith shop isn't going anywhere.

Susie explains: "We will keep the Leith shop as that's where we began, and we can be flexible with the production site so long as it's not too far out of town."

To find out more about East Coast Cured, visit their website.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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