On this episode of Made in Ely, Anthe from Papa's Locusts talks about running a mobile food business that started with loaded fries and evolved into authentic Canadian poutine and a second ramen truck, Deruma.

She discusses sourcing real cheese curds and the right fries, building the Cambridge Food Truck Collective, pitching at events like the British Street Food Awards, seasonal menus, business challenges and practical advice for anyone starting a food truck. Find Papa's Locusts on Instagram and Facebook @pappaslocasuk and at www.papaslocas.co.uk.

Welcome to Made in Ely where we chat to local business owners about what they're building and how they're doing it. In this episode we speak with Gemma from eMotion Fit about her route from corporate life into personal training and breathwork. We discuss how a simple breathing practice brought quiet to a busy mind and became a tool for emotional release.

Gemma explains what to expect in her sessions — three rounds of breathwork, music-driven journeys, guided retentions and a cathartic vocal release — and why creating a safe, welcoming space matters. We also cover the role of community in Ely, men’s mental health sessions in the woods, and simple daily habits that support wellbeing like movement, sleep, hydration and awareness.

Made in Ely meets Luke and Rob from Studio Nova, a design-led agency bringing websites, advertising and creative solutions to local and national clients. They discuss starting the business, the importance of work experience, embracing new technology, and balancing creativity with commercial needs.

Studio Nova share lessons learned about client communication, hiring and nurturing talent, the benefits of being a small, responsive agency in Ely, and their passion for music, festivals and community-focused work.

In this week's instalment of Made In Ely, James and Cathrine chat with Clara Campbell-Beavis about Willow Grange Farm, a rural retreat near Ely that combines a farm shop, cafe, glamping and event space. Clara shares her journey from working in luxury hotels in London to returning home and growing a community-focused business.

The episode covers weddings launched during COVID, opening a butchery and farm shop, farm-to-table produce, community events and wellness offerings, plus the challenges and lessons of running a family farm business.

In this episode, Kate of Crafts by Kate shares her journey from marketing and photography to creating a fabric accessories business in Ely. She discusses how sewing helped her mental health during the pandemic, how markets shaped her growth, and why sourcing UK fabrics and safe, practical designs for pets and babies matter to her.

Kate also shares market tips for new traders, the importance of professional photography and online presence, and upcoming events where listeners can find her products.

On this episode of Made in Ely, hosts speak with Sarah Smith (2Assist) and Sadie Finch (More Than Admin) about what virtual assistants do, how they started, and how they collaborate to support local and remote clients.

They cover typical VA tasks (admin, events, systems, personal errands), common client questions, favourite tools and ways to set boundaries, plus practical tips for anyone starting a VA or small business.

The episode also highlights a hands-on clinic on 16 June at Ely Work Collective where business owners can bring niggly admin problems and get solutions and local connections.

Victoria Dunthorne of Victoria's Cheese joins the Made in Ely Podcast to discuss her journey from accountant to artisan cheesemonger, why she champions British cheeses and English wines, and how she curates her ever-changing counter at her Ely shop.

They cover signature offerings like Friday "Blind Date" grab bags, sold‑out tasting lock‑ins, the shop’s strong community support, challenges of running a small business, and exciting plans including online click‑and‑collect, hampers and a potential local cheese collaboration.

In this episode of Made in Ely, we sit down with Ben Sulston, co-owner of Change Coffee Roasters in Cambridge. A chef by trade and a passionate advocate for ethical sourcing, Ben shares the story behind building a coffee brand with purpose—one that puts sustainability and transparency front and centre.

We also dive into his background in the kitchen, how that influences his approach to coffee, and his much-loved supper clubs that bring people together over seriously good food.

It’s a conversation about craftsmanship, conscious business, and doing things a little differently—perfect for anyone who enjoys a great cup of coffee (and a great story behind it).