brew revolution

Mushroom Magic: Tricia McNeilly's Brew Revolution

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Updated on March 20, 2024

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Just like a magician pulling a rabbit from a hat, Tricia McNeilly has brewed up a revolution with her mushroom-infused beverages. Her company, ArtsyBrew, combines her affection for nature and the mushroom magic to offer a unique coffee-like experience, without the familiar energy crash.

But what exactly makes her brews stand out? What are the health benefits of her select ingredients like Chaga, Lion’s Mane, chicory, cordyceps, dandelion, and burdock roots? And how did a pine cone inspire her to embark on this caffeine-free journey?

Stay tuned to uncover the magic behind McNeilly’s brew revolution.

The Origin of ArtsyBrew

brew revolution

Founded in 2017 by Trisha McNeilly, ArtsyBrew was born out of a desire to offer a coffee-like experience without the accompanying energy drains. The idea sparked when a pine cone hit Trisha’s head, reminding her of her childhood on a farm. This farm inspiration, coupled with nature’s influence, became the soul of ArtsyBrew.

Trisha’s love for nature and mushrooms, cultivated during her farm upbringing, guided her in creating unique blends. The flagship products include Chaga and Lion’s Mane mushrooms, chicory, Cordyceps, dandelion, and burdock roots. These natural ingredients, rich in nutrients and flavors, embody the dedication to quality and authenticity that defines ArtsyBrew.

In essence, ArtsyBrew is an ode to Trisha’s roots, encapsulating her love for nature and farm-inspired simplicity.

Unveiling Health Benefits and Products


Infused with a blend of chicory, dandelion, and coconut milk powder, ArtsyBrew’s products not only offer a delicious alternative to coffee but also pack a significant health punch. The unique flavor profiles are harnessed from nature, with an emphasis on ingredient sourcing and sustainability.

Each ingredient has been meticulously selected not just for its taste but for its health benefits too. The brewing methods are simple and versatile, catering to both hot and cold beverage enthusiasts. Chicory and dandelion roots are known for their liver-cleansing properties and as a caffeine-free option, while coconut milk powder adds a creamy touch and beneficial fats.

This combination creates a health-boosting, delicious beverage that aligns with ArtsyBrew’s commitment to sustainable, high-quality ingredients.

ArtsyBrew’s Path to Success

brew revolution

Building on the success of its health-boosting, delicious beverages, ArtsyBrew has carved a distinctive path in the market, garnering recognition and experiencing significant growth. Key to this success are the company’s sustainability practices and creative marketing strategies.

ArtsyBrew sources premium chaga from Siberia, ensuring top-notch quality while respecting nature’s rhythms. In marketing, it’s not been afraid to tell its unique tale, from a pine cone inspiration to championing mushroom magic. Customers have been drawn to both the brand’s ethos and the benefits its products offer.

Its standout approach has resulted in being accepted into seven Whole Food stores in London and distribution throughout health stores in the UK and Ireland. ArtsyBrew’s path to success is a testament to the power of innovation, sustainability, and storytelling.

Overcoming Business Challenges and Receiving Support

brew revolution

Navigating through the turbulent waters of the business world, ArtsyBrew has faced significant challenges such as supply chain management and complexities brought about by Brexit. These hurdles tested the company’s resilience, pushing it to streamline operations and establish efficient business structures.

The Brexit complexities, in particular, added another layer of difficulty, challenging ArtsyBrew to rethink strategies to remain competitive. Despite these obstacles, the company received tremendous support. Key institutions, such as the Ulster Bank Spark Awards, Belfast City Council, and Invest Northern Ireland, played significant roles in this journey.

Additionally, invaluable assistance from InterTrade Ireland proved crucial for small businesses like ArtsyBrew, helping it navigate these challenges and keep the brew revolution on track.

Future Goals and Entrepreneurial Insights

With a clear vision for the future and a wealth of entrepreneurial insights, Tricia McNeilly is steering ArtsyBrew towards becoming Europe’s top coffee alternative brand by 2025. Her entrepreneurial mindset is a compelling force behind the brand’s success, combining innovation with a commitment to sustainable growth.

She believes that adopting a strategy for sustainable growth, which considers environmental, economic, and social factors, is essential for long-term success. From meticulous sourcing of ingredients to ensuring fair trade, McNeilly’s vision extends beyond profit.

Her insights encourage others to cultivate their passion, secure funding, protect their intellectual property, and align their values with their business. Through her journey, McNeilly isn’t just creating a brand but inspiring a generation of entrepreneurs to drive change.

Frequently Asked Questions

What Was Tricia Mcneilly’s Professional Background Before Launching Artsybrew?

Before launching ArtsyBrew, Tricia McNeilly’s professional background was diverse. She’d made strides in both education and entrepreneurship. McNeilly’s education, marked by a keen interest in business and nature, equipped her with essential skills.

Meanwhile, her prior entrepreneurial endeavors offered practical business experience. These experiences set the stage for her innovative venture, ArtsyBrew. This unique blend of expertise and passion made McNeilly well-suited for her revolutionary brew business.

How Does Artsybrew Ensure the Quality and Sustainability of Its Mushroom and Root Sources?

ArtsyBrew ensures the quality and sustainability of its mushroom and root sources through meticulous sourcing techniques. They’re committed to sustainable farming practices, sourcing premium chaga from Siberia and using local suppliers for other ingredients.

Tricia’s team routinely checks for quality, ensuring the mushrooms and roots are at their peak before use. It’s not just about the brew, it’s about respecting nature and providing the best for their customers.

Can You Share Any Customer Testimonials About the Health Benefits They’ve Experienced From Artsybrew’s Products?

ArtsyBrew’s customers rave about the health benefits they’ve experienced. Their satisfaction levels are soaring, and their health transformation stories are inspiring.

They’ve shared about feeling energized, yet calm, and how the brews have improved their focus and cognitive function. Some even report better digestion and increased immunity.

It’s clear, the mushroom and root brews are making a positive impact on their health and wellness.

Are There Any Plans for Artsybrew to Expand Its Product Range Beyond Coffee Alternatives?

Yes, ArtsyBrew’s got big plans. As part of their marketing strategy, they’re looking into future product innovations beyond just coffee alternatives.

They’re tapping into the magical world of mushrooms even more, exploring new brews and blends. It’s all about extending their range and giving customers more healthy, tasty choices.

What Specific Steps Is Artsybrew Taking to Achieve Its Goal of Becoming Europe’s Top Coffee Alternative Brand by 2025?

ArtsyBrew’s actively strategizing to become Europe’s top coffee alternative brand by 2025. They’re ramping up their marketing efforts, focusing on their unique mushroom brew’s health benefits.

They’re also forging brand partnerships to expand their reach. However, they’re not forgetting their roots, still championing sustainability and quality.

It’s a bold goal, but they’re certainly making headway.


Trisha McNeilly’s ArtsyBrew is reshaping the coffee industry with a unique, health-focused approach. Rooted in love for nature and a passion for wellness, the brand has overcome significant challenges to build a loyal customer base.

With ambitious plans to become Europe’s leading coffee alternative, ArtsyBrew is a testament to the power of innovation and resilience. It’s more than just a brand; it’s a revolution in the world of brew.

Video Transcript

Speaker 2 (00:05)
So welcome to Amazing Food and Drink. Today, I am absolutely delighted to have the founder of Otsey Brew, Ms. Trisha McNeily. How are you doing, Trisha?

Speaker 1 (00:17)
I’m doing great, Colm. Good to see you. Good to meet you. And thanks for having me.

Speaker 2 (00:21)
I’m doing indeed.

Speaker 1 (00:22)
Listen, thanks for inviting me along. And I love your title, Amazing Food and Drink, because really, that’s what we should be putting into our body amazing food and drink.

Speaker 2 (00:33)
Brilliant. You’re selling this for me already, Tracey. This is class.

Speaker 1 (00:37)
It sells for itself, Colm.

Speaker 2 (00:40)
Thanks. So Tracey, let’s start by tell us a bit about your sofa the viewers.

Speaker 1 (00:46)
Okay. Well, it depends how far back you want to go. But basically, I am just somebody who really believes in making some right choices with food just to make us feel a bit better. That’s what I’m all about, trying to make some small changes in our eating and drinking habits just to maybe make a big difference in our health.

Speaker 2 (01:14)
Brilliant. Absolutely. Brilliant. So tell me then about Otse Brew. So what is Otse Brew?

Speaker 1 (01:20)
Well, I work with people that always say to me things like, I don’t get a good night’s sleep, and I waken up really really tired in the morning. And I thought, well, that’s exactly how I felt a lot in the time as well. And what the common denominator was like caffeine laden drinks, basically. So I said about them bringing some coffee alternatives to the market and basically just to address this problem. Now, I would enjoy coffee as much as the next person, but I just found that taking too many cups a day was really leading to a massive drain in energy. So that’s how Oxy Brew came about. It was really set on that, finding a good alternative that was as cool as coffee, that looked like it, that you could go through the ritual of making coffee, but not have all the negative effects of it. So, yeah, that’s how it started.

Speaker 2 (02:27)
And I do know it is based on that wonder wonderful ingredient, the mushrooms. So tell us all about that. I know you’re very passionate about mushrooms.

Speaker 1 (02:34)
Yeah, well, that was the flagship product I started with. Once you have a vision and an idea, sometimes it takes a lot longer than you would like to put that to find the right thing to bring to the market that addresses exactly what you want. So on the search, I started with Chaga, which is known as the King of All Mushrooms. This was the flagship product. It was the Chaga. Premium product. And it wasn’t until it went to Food Standards Agency, they said that you can make your nutritional claim that it is great for your immunity and it helps with cell repair, great for sports people and things like that. But you do know it’s a food supplement. So yes, it is a food supplement, and it’s a food supplement you can actually have in a social setting. But it never sat easy with me to push that out into the market as a coffee alternative because food supplements are great for you, but you have to be measured in how you take them. So still, that’s a flagship, that and Lion’s Mane. So it left me searching So searching for something that you could have any time of the day or night.

Speaker 1 (03:50)
You didn’t have to worry about it. You didn’t have to go nervous. Oh, are the customers going to… Things like that. So then I I look back in history, and in history, Chiquri was used as a hot drink alternative, a coffee alternative for centuries. It’s really exciting. So this was the product I came up with. So still mixing a little bit of mushroom in there, the Cordyceps, which gives the natural energy. The majority of the drink is chicory. So back in the 1800s, They had big chicery factories in Germany and things whenever there was a trade war with coffee. I thought, this is amazing to know this. Because this is something we have used as a coffee alternative for a very long time. So it just really sat well with me for what I was looking to bring to the market for the customers.

Speaker 2 (04:52)
And has it got any health benefits?

Speaker 1 (04:54)
Oh, yeah. There’s a tonne of health benefits. I think we’re really moving to a time of using food as our medicine over using medicine. Nature is such a great provider and always has been a great provider. It gives us all the nutrients and vitamins and minerals and things that we need. We just have to be in tune more with what we’re putting in. I guess that’s why I’ve picked the chicery and the dandy Dandelion. There’s dandelion as well.

Speaker 2 (05:33)
So tell us about the dandelion.

Speaker 1 (05:35)
I could talk about the Chiquri, Old David, and the dandelion as well. Dandelion and burdock, They’re weeds that grow in the garden, basically. When you get the roots and you dry, you roast the roots and make them into a powder, and they’re dark and they’ve got a bitterness to them. And they just make a good alternative to coffee. You make it in a cafetier just like you do your coffee. So you put a spoon per cup and pour the water in and plunge and let it sit for a couple of minutes. So let’s say you could just say… I’ve picked these for their health properties, but you could say it’s like dark gross gone Dandy Line or dark gross gone, I don’t know, chicare.

Speaker 2 (06:35)
Tell me, I’m assuming you don’t put milk into these products.

Speaker 1 (06:39)
If you like milk, you can. I’ve got a coconut milk as well. I’ve brought to the market, too. But I found it’s the odd man out because I just like it dark, whereas the coconut is so delicious and yummy. You can just spoon it into your mouth, but you can also just add it into other recipes or mix it up as a milk to add in. But to me, it’s very sweet.

Speaker 2 (07:05)
And what’s the coconut milk product called then?

Speaker 1 (07:09)
It’s just Otsy Brew coconut milk powder. That’s it.

Speaker 2 (07:13)
It’s powder then? And you just add the cold water or hot water?

Speaker 1 (07:17)
A wee bit of warm water to melt it because the coconuts grow in very hot climate. So when we bring them into the colder climate, it tends to go all hard. So we have to soften it up a wee bit with a bit of warm water.

Speaker 2 (07:31)
Brilliant. And tell me, Trish, what actually inspired you to create this business?

Speaker 1 (07:37)
As I said, apart from the story about being hit with a pine cone, Go ahead. I was accepted onto the entrepreneurial sport programme. It’s now the Osnabank entrepreneurs programme, but I was bringing a nutritional app along to them, but it got put in the back burner, and I had to go off and think about what I really wanted to bring. And I was just walking under some pine trees, Columbus pine trees, and and it got hit in the head with a pine cone. That must be the answer.

Speaker 2 (08:21)
That was your inspiration?

Speaker 1 (08:23)
That was a eureka moment. So I looked up pine cones, and pine cones are They’re used a lot in Asia for the thinking eye, the pineal gland, the visionary eye, and things like that. So they’re used a lot. And when I researched a bit further, it said, at the minute our pineal gland is being clogged up with a lot of pollutions and toxins and things like that. So I then googled, well, what helps clear this pineal gland? And Chagga, the king of mushrooms, came to the top the list.

Speaker 2 (09:03)
Brilliant. Absolutely brilliant.

Speaker 1 (09:05)
So that was the start of the inspiration. But as you know, I really wanted to bring a coffee alternative that you could have several times a day. Not just the food supplement side of things.

Speaker 2 (09:19)
Yeah. And tell me, you see with the Chagra and the mushroom, how did you become interested in that?

Speaker 1 (09:25)
Well, I guess as a child, I grew up on a farm, and I absolutely love nature. I used to watch mushrooms grow. It was better going off to feed the chickens. But you know the small mushroom will come through very early in the morning. And if you wait long enough, you’ll see it grow into one of the larger portabella mushrooms, like the bigger mushrooms. It’s incredible. But then to find out that you have the medicinal mushrooms, the tree mushrooms. And that’s where the name was born, Otse Brew. Otse Brew in Northern Ireland and Utsi Brew, if you come from Italy or Germany, Austria, or any of those countries, it’s Utsi. And that came about because there was two hikers walking across the Otse Sal Alps, and there was a frozen body coming out of the ground. And whenever that body was excavated, it was 5,300 years old.

Speaker 2 (10:37)
I remember that. I actually remember. What does that stand for then?

Speaker 1 (10:42)
Well, he was carrying medicinal mushrooms in a pouch. And so they named him Utsi the Iceman. So there was a fantastic study then done on Anthropology and man and what they were eating, man-woman, if you know what I mean. And what habits they had then. It was fantastic. So it’s a nod to him. It was a homage to Utsi. So it’s Utsi Brew. And the Brew, of course, is the coffee alternative.

Speaker 2 (11:19)
Absolutely brilliant. So how has the business grown since inception, around 2017, I think, wasn’t it?

Speaker 1 (11:26)
Well, it was December, very late on in 2017. So basically just started with the Chagga and the Lans main, and mainly selling through Amazon and through our shop online. A lot of repeat orders from a very loyal customers It’s a loyal customer base, but it’s quite a premium product, the best in the world. Actually, the Chaga comes from Siberia, and so it’s really top-notch stuff.

Speaker 2 (12:00)
Is it made here?

Speaker 1 (12:04)
Yeah, it’s made here. It’s made here. But it’s grown off birch trees in Siberia, away from any contamination. So the business has grown like that with these flagship products. And now, just this year, having gone through the challenges of the COVID and things like that, this is just being launched right now. And I’m really proud to say that we have just won two awards. We won Silver Award, a free from award for best sustainable products. Products, and and reusable. Just excellent design as well by Thought Collective. They’ve done a beautiful job.

Speaker 2 (12:56)
And what is that one called? Sorry.

Speaker 1 (12:57)
This one is the Chicory and Cordyceps coffee alternative. I wish you could show you what it looks like. Let me see. Maybe there’s one open. Yeah, there’s one open. It just looks like coffee. Can you see?

Speaker 2 (13:14)
That goes into the cafeteria?

Speaker 1 (13:16)
It goes into the cafeteria, Aeropress or whatever fancy coffee machine you have to make. It smells great. It’s really great product. I’m so happy with it. I’m taking it myself now and I’m not missing the coffee in the morning. I still have the habit of going out to the coffee shop because I can’t actually get it in coffee shops.

Speaker 2 (13:38)
Brilliant. I might try that myself now. I like a coffee in the morning, so I’m going to have to try this, bro.

Speaker 1 (13:44)
I’ll give you 10 % discount, Colin.

Speaker 2 (13:47)
You’re so good. Congratulations on your award. That is amazing.

Speaker 1 (13:53)
Yeah, we won the Silver and we also won the Bronze Award as well for best store-covered product. And that’s free from awards. And we’re so pleased because that is just before launch, pre-launch. We’ve been accepted into seven Whole Foods stores in London. We’ve got the self-reaches as well. Brilliant. And got into the health store, which is a big distributor around all the health stores in UK and Ireland.

Speaker 2 (14:25)
Superb. So back to my original question, you really are growing then?

Speaker 1 (14:29)
Yeah, Yeah, we’re just getting ready to scale up because off the back of the awards, we were contacted by Holland and Barrett. And so we’re through to the next round with them. I think, would I be right in saying, he was involved in the judging with the Free From Food Awards, and he really liked the product. He thought it was very good. And so it’s nice to be approached by them.

Speaker 2 (14:57)
Nice to be recognised as well. Super. Really well done. Tell me, do you think then that it’s to do with the health benefits that’s getting you the awards? Or what is it?

Speaker 1 (15:09)
Well, we’ve been nominated for a Food Matters Live Award, and that is Definitely for the health benefits because it’s best, better for you, innovative product of the year. So we’ve been shortlisted to top five of companies all around the world. So I think that is absolutely based around the health benefits and just the trend towards calming beverages, towards food as your medicine. Yeah, I would say that that would be the main appeal of it.

Speaker 2 (15:44)
As well What was your chrisma, obviously?

Speaker 1 (15:46)
I don’t know about that. You’re making me blush.

Speaker 2 (15:51)
You’re being modest. Do you think or do you see that there’s a bigger picture in terms of health at the moment? Do you think that we, as a society, are much more in tune with our health?

Speaker 1 (16:06)
Absolutely, Colm. You know what? It’s such a challenge. I would really love to help people with this challenge. I’m one who sits in the stands on the road and looks on the left, you can see the better for you decisions that you can make, and on the right, the ones that maybe feed disease and feed the problems that we have in our health. Sometimes it is the most difficult thing to make the right choice. So I just think it can be like a mountain sometimes. But if you just take some small steps to bettering, you know when you can make a better decision. Season for your health. And it’s just getting that feeling of going across a little bit towards doing the right thing for your health. It’s like some things just feed you feeling good and other things feed you feeling bad. And it’s such a dichotomy. It’s such a conflict that I know I personally face a lot of the time.

Speaker 2 (17:09)

Speaker 1 (17:10)
I think it’s called addiction.

Speaker 2 (17:15)
How do you see this market changing as we go forward in the future?

Speaker 1 (17:20)
I just think awareness. I think people are becoming much more aware of the damage that food can do. I think before we had more leaning towards thinking, well, whatever happens, we have our own genetic makeup and we can’t really affect it. And what’s going to happen to us will happen to us. But now I think we are much more aware that our health is in our own hands for a lot of things, just making the right choices.

Speaker 2 (17:48)
Brilliant. I know you’ve spoken there about the Ulster Bank Spark Awards. Did you get much help when you’re starting the business? Did they help? Any other agencies come on board to help you?

Speaker 1 (17:59)
Well, absolutely. I think they really connected me to some very useful people, and they’re there to support and hold us to account for maybe going too far down innovative routes rather than business routes. So a lot of businesses, okay, the idea, you can get really inspired and lit up about bringing the idea. And if you had a magic wand and just you’re able to get the product there as you see the vision. But unfortunately, 90% of it is all to do with business and setting up really good structures so you can scale up, so you won’t let customers down. So you bring your customers on a meaningful journey with you. It all takes a lot of work in behind the scenes. So I was supported as well by Enfest Northern Ireland. I was supported by Belfast City Council I got a lot of help from Profaltry. There’s been key supportive people along the way. Brilliant.

Speaker 2 (19:11)
It’s actually good to hear that there’s help available for small businesses like yourselves?

Speaker 1 (19:17)
Yeah, absolutely. And into Trade Ireland, there’s a lot of people out there to help support.

Speaker 2 (19:26)
Brilliant. And I know you’ve probably had many, but what What challenges? What are the major challenges you faced in your journey so far?

Speaker 1 (19:36)
Gosh, supply, nailing your supply chain. Brexit. Don’t even stop me on Brexit. Glad I’m not doing sussages.

Speaker 2 (19:50)
So it’s been tough. It’s been a tough time.

Speaker 1 (19:53)
Oh, my goodness. It’s been really tough. But once you have the vision, it’s really hard to stop an entrepreneur whenever they can see what they… The vision of an entrepreneur is just very different than a business vision, but it’s really, really difficult to stop someone whenever they have a vision of what they want to bring to the market. Nothing can really stop you.

Speaker 2 (20:18)
That’s brilliant. So you need to be tenacious is what you’re saying?

Speaker 1 (20:21)
Tenacious and have somebody with deep pockets.

Speaker 2 (20:28)
Very good indeed.

Speaker 1 (20:29)
And understanding bank manager would help, too.

Speaker 2 (20:33)
Not too many of those about at the minute. What I was going to ask you was if anyone wants to reach you and wants to find more about your products, more about the company, more about yourself, how do they do it?

Speaker 1 (20:46)
I guess they can just go to the website.

Speaker 2 (20:51)
Which is? Give it a plug.

Speaker 1 (20:53)
Www. Elsi Brew. Com. I think that’s it.

Speaker 2 (20:58)
And you contact about on social media, on LinkedIn or Facebook?

Speaker 1 (21:02)
Yeah, for sure. Just get all those links through the website. Just Google us, I think. Brilliant.

Speaker 2 (21:10)
Tell me, where do you see the future of Otsey Brew? And what What’s your big plan? Sixty-four million dollar question.

Speaker 1 (21:19)
I love that question, Colm. I really do.

Speaker 2 (21:22)
What’s the big idea?

Speaker 1 (21:24)
I guess I want Oxy Brew to be the coffee alternative brand of Europe, the leading coffee alternative brand in Europe by 2025.

Speaker 2 (21:39)

Speaker 1 (21:40)
And I want to be able to go to a coffee shop and order a chicry coffee.

Speaker 2 (21:49)
Do you want it to become mainstream, basically?

Speaker 1 (21:52)
Yes, I do. I want it to be available for people that I work with who are suffering from headaches and lack of sleep. I want them to have an alternative that not only will help them with those problems, but also help them feel better. And when you feel better, you make better decisions. When you’re tired, you sometimes just make the wrong decisions to give you a boost of energy.

Speaker 2 (22:20)
Brilliant. And do you envisage a lot more products in your lines? Or are you going to keep the core and just work with that?

Speaker 1 (22:27)
I’m keeping the core, but I do I have other products. I had to develop some snacks and things, but I have a lot more that I can bring forward. But this right now is my passion, to get in the markets. Through sales, through All the main shop front channels along with the online, the Amazon and the website and just those channels as well.

Speaker 2 (22:57)
You see that as being key to going forward online?

Speaker 1 (23:00)
I do. And also the on trade, I think it should pick up again as we start.

Speaker 2 (23:08)
That’s good. One last thing before we go, what advice would you give to anyone who’s considering a startup in the food and drink industry?

Speaker 1 (23:20)
You do need quite a bit of money to bring products to the market. You might need a tonne of passion. That’s usually easy for entrepreneurs. Because they have it inside them. They just have the ideas. I don’t know.

Speaker 2 (23:37)
It doesn’t have to be your money, I hastened the ad. It doesn’t have to be your money.

Speaker 1 (23:40)
It doesn’t have to. It doesn’t always have to be, but you have to inspire an investor to get on board. But the further along the track you can take it yourself, the better. The more you can put clarity onto that idea, the The more you can protect the idea as well with your intellectual property. There’s a lot you can do, but document everything. Just document it. Document it. And don’t rush. Don’t go hell for leather. They must get it out there, must get it out there. You can do it in a cool, calm way. You don’t need to do it in a frenzy, manic, we must get it, or someone’s going to take my idea. I say, Well, please come and join Forces if you want. Join forces with me. We’ll get this product out there together. Or if you want to do it on your own, go ahead, because I know what the pitfalls and the hurdles are. We all have our own personal journey, and then we have our own philanthropic journey where we want to contribute as well. It’s aligning everything. And once you’re being true to those, you just have to be true to that, not just say, Oh, I’m going to do this because I’m going to make a lot of money.

Speaker 1 (24:57)
I don’t think that’s the way it works. I think you can see a vision. And if you’re lucky, you’ll make money out of it because it is business after all. But I think what’s more important is how you feel you’re contributing. Well, for me, it’s about contributing to people’s health, and it’s also about trying to be the best version of myself as well on the way and help people do that, too.

Speaker 2 (25:25)
Absolutely. Brilliant. But that’s part of our raison d’être is to actually help people like yourself who are thinking about it. What are the pitfalls? What are the help we can get? What channels can we use? And that’s inspiring what you just said there, Trisha. Thank you very much. Absolutely brilliant.

Speaker 1 (25:41)
Thank you, Colin. Thank you.

Speaker 2 (25:43)
I really, really appreciate your time. And we will come back and visit you again in your journey with Otseapro. But from all here at Amazing Food and Drink, thanks so much.

Speaker 1 (25:53)
Well, thank you very much, Colin. It’s been a great experience. It’s lovely to meet you again. Thank you.

Speaker 2 (25:59)
And you, Trisha. Very much.

Speaker 1 (26:00)
Thank you.

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