5 Minutes With: Will Little

WHAT WOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY?
I’d probably be doing what I did before I got into coffee, and that’s graphic design – that, or a professional hand model.

WHAT WAS YOUR FIRST JOB?
I spent a summer slinging parcels for a second-rate parcel delivery company. They rode the coattails of the mail order catalogue revolution. I worked with some of the most racist, bigoted, homophobic, nasty people I’ve ever met. It taught me two things: how to get on with horrible people, and what I definitely don’t want to do as a job.

WHAT INSPIRES YOU?
Lots of things inspire me creatively, but in terms of life inspiration – I hate to be corny – I’d say my
family. I’ve just recently become a dad and that’s blown my mind so entirely. It’s changed my outlook on practically everything. I recommend parenthood.

WHAT’S THE WORST JOB YOU’VE DONE?
My first job was probably the worst. I’ve never had a job that’s really terrible, but I’ve definitely had jobs that suck.

WHAT’S YOUR FAVOURITE PART OF THE JOB?
Seeing the brand grow and evolve. It’s really great to see more people recognise the brand and it gives me enormous satisfaction when we win new accounts because the product and brand proposition is working.

AND YOUR LEAST FAVOURITE?
Aged debt. I’m not a bank, so it grinds my gears when customers don’t pay on time.

HOW ABOUT THE FOOD INDUSTRY?
It’s a great time to be in speciality food. There’s so much exciting stuff happening all across the industry and there are real opportunities for small businesses. Least favourite is that we’re still years behind in terms of food additives. There are still some really nasty things going into our food, and it’s not okay.

TEA OR COFFEE?
Erm, I think that one’s obvious.

WHAT WOULD BE YOUR LAST SUPPER?
The seafood season menu at Noma (with wine pairing). It would blow my mind so completely that I’d probably die anyway.

WHAT’S YOUR MOTTO?
Life is too short for bad coffee. Oh, and always be nice.

WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN?
I had raw abalone when I was in Korea. It had the texture of gristle and tasted of nothing but salt water. Oh, and I had fermented chilli soft shell crab as well, which was pretty gross. It tasted like gone off fish and had a texture like slime. That was a challenging eat.

WHAT’S YOUR FAVOURITE BOOK?
Fear and Loathing in Las Vegas by Hunter S. Thompson.

SWEET OR SAVOURY?
Savoury, every time.