In the final episode of the series, Fred Sirieix welcomes Naked Dough, a raw cookie-dough parlour, and Black Bear Burger, a premium burger idea. Both already operate successful businesses, now they are each looking for £250,000 to roll out them out nationwide.
Naked Dough was set up in June 2017, and traded as a pop-up at London’s Old Street station. Founders Jen and Hannah gave up their jobs to launch the idea after Jen retrained as a pastry chef and developed basic recipes for raw dough, including some vegan friendly flavours.
These include Nak-Ed Sheeran (salted caramel and honeycomb), Unicorn Food (marshmallows and sprinkles) and Nuttin’ better (peanut butter, nibbled peanuts). They sell two scoops for £3.90, toppings for 55p and bottles of cookie dough milk. They believe cookie dough could take on top ice cream brands as a sweet treat and have valued the business at over two million pounds.
Looking for an investment of £250,000, Naked Dough has attracted a lot of interest – and three investors want to see it in action: Jamie Barber, who has owned and operated many restaurant brands in the UK and currently runs Hush in London, Haché Burger Connoisseurs and Cabana Brasilian Barbecues; Shruti Ajitsaria, an Angel Investor who manages a portfolio of private investments; and Chris Miller of White Rabbit Fund.
Black Bear Burger was created in 2016 by husband-and-wife team Liz and Stew (pictured), who, after spending two years working ski seasons in Whistler, Canada, decided it was important to do something that they were passionate about. And Stew’s passion was cooking – he grew up on a grass-fed beef farm in Devon.
Once back in the UK, they moved to London and set up their food stall, looking for a slice of the £3.3bn burger market. Stew was working as an oil analyst and Liz as a burns specialist nurse, but they have since gone full time with Black Bear Burger at Boxpark, Shoreditch.
Also looking for £250,000, Black Bear Burger was visited by two investors, Tim Gee and Scott Collins.
Million Pound Menu: Naked Dough and Black Bear Burger – Thursday 21 June at 9.00pm