How to Start a Food Business in the UK

How to Start a Food Business in the UK

Got a killer chilli recipe? Baking brownies that make people cry with joy? Dreaming of a café, a food truck, or maybe just selling from your kitchen for now? Whatever your flavour, starting a food business in the UK can be exciting, creative — and a bit of a legal minefield if you don’t know what you’re doing.

Food is one of the most rewarding industries to be in, but it’s also one of the most heavily regulated. You’re not just feeding hungry customers — you’re responsible for their health. So, before you start plating up or printing labels, here’s what you actually need to know to start a legit, successful food business in the UK.

What Is a Food Business?

A food business is any operation that prepares, cooks, handles, sells or distributes food for people to eat. That includes everything from home-based bakers and mobile street food vendors to restaurants, catering companies, online meal services and market stalls.

It doesn’t matter if you’re working from your home kitchen or running a commercial unit — if you’re making food for sale, you’re classed as a food business under UK law. That means there are rules to follow from day one, even if you're starting small.

How Does a Food Business Work?

The core idea is simple: you make food, sell it, and hopefully make a profit. But the actual running of a food business involves a lot of moving parts — from sourcing ingredients and creating your menu or product line, to managing stock, hygiene, packaging, customer service, and sales.

Your setup will depend on the type of business you’re running. A home-based food business might work mostly online — taking orders through Instagram or a website, then delivering locally or offering collection. A food truck needs locations, permits, power supply, and regular maintenance. A café or takeaway needs staff, premises, and footfall.

Behind the scenes, you’ve also got the admin: registering with the local council, setting up your business with HMRC, getting food hygiene inspections, handling allergens, and keeping on top of stock, orders, and bookkeeping.

What Legal Steps Do You Need to Take?

First and foremost, you must register your food business with your local council at least 28 days before you start trading. It’s free, but mandatory. They’ll then schedule a visit from Environmental Health to inspect your kitchen or premises and give you a food hygiene rating.

If you’re working from home, you’ll need to show that your kitchen meets basic hygiene standards — separate chopping boards, good cleaning routines, and proper food storage. You don’t need a commercial kitchen to start, but it must be clean, organised, and safe.

You also need to understand and comply with food hygiene regulations. That includes:

• Proper food storage and handling

• Accurate allergen labelling

• Temperature control

• Cleaning and handwashing processes

Taking a Level 2 Food Hygiene Certificate is a smart move, even if you’re a one-person operation. It’s not always legally required, but it’s often expected — especially if you want to sell to shops, markets or the public.

You’ll also need to:

• Register as a sole trader or limited company with HMRC

• Get public liability insurance

• Label your food properly with ingredients, allergens, and use-by dates

• Follow trading standards on weight, pricing, and advertising

If you’re selling meat, dairy, or doing large-scale production, you may also need approval from the Food Standards Agency (FSA).

What Are the Benefits?

Starting a food business gives you freedom to be creative, flexible and self-employed. You can run it from home, scale it up as you go, and build a brand around your passion. For many, it starts as a side hustle and grows into a full-time income.

There’s always demand for good food — whether that’s fresh bakes, handmade sauces, meal prep for busy professionals, or hot dishes at festivals. People will pay for convenience, quality and something they can’t get from the supermarket.

And because you can start small — often with just a cooker, a logo and an Instagram account — the barrier to entry is lower than opening a shop or restaurant straight away.

What Are the Drawbacks?

It’s hard work. You’ll spend as much time doing admin, cleaning, shopping and chasing payments as you do actually cooking. Margins can be tight — especially if you're using quality ingredients and paying for packaging, delivery, and insurance.

There’s also the pressure of consistency. One dodgy batch or missed allergy label and your business — and reputation — can be toast. Food safety isn’t optional. If you’re not on top of it, your business could be shut down fast.

Then there’s the competition. The food industry is saturated, especially online. Standing out means having a clear brand, solid product, and great customer service — not just a nice-looking brownie photo.

Finally, growth can be tricky. As soon as demand picks up, you might outgrow your home kitchen and need to move into a commercial space, hire help, or invest in new equipment — which means bigger decisions and bigger costs.

Summary

Starting a food business in the UK is totally doable — and for the right person, it’s a brilliant way to turn your passion into profit. But it’s not something you can blag. From hygiene to labelling to licensing, there are rules to follow and standards to meet.

If you’re organised, passionate, and ready to take it seriously, you can start small, grow steadily, and build something you’re proud of. Just remember: in food, reputation is everything. So do it properly — and feed people well.