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  • NZBusiness+Management

    COOKING UP A STORM

    Nov 25, 2019 4 minutes
    BY GLENN BAKER
    PHOTOGRAPHY BY JULIETTE CAPALDI OF ETTA IMAGES.

    It has been less than two years since Alex Watson first went to the Riccarton Bush Farmers Market with just 45 jars of his slow-cooked bone broth.

    Today his commercial kitchen in Christchurch operates 24/7, with up to ten staff – bottling around 2000 jars a week and supplying more than 70 stores nationwide. He’s already an A List Foodstuffs South Island supplier and in the process of achieving the same status with Foodstuffs North Island.

    Alex was busy filling jars when NZBusiness phoned to gauge his reaction to winning the Supreme award, and the Most Outstanding Fledgling Business category, in the David Awards 2019.

    He had originally heard about the awards

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