Introducing... Meet the Merchants. A series of Q&As with the MG team where we get to find out more about their role, favourite MG product, death row meal and much more! First up is our product developer, Michaela.
Name:
Michaela Neame
Job Title:
Product Development Lead
How long have you been at MG?
18 months
Explain your job in one or two sentences.
I generate the concepts and then develop and lead the product innovation pipeline at Merchant Gourmet; working closely with our suppliers to bring super exciting and tasty products to our consumers.
Talk us through a typical day at MG.
I start off by responding to any un-actioned emails and then check my to-do list and start working through it. This will range from updating project timelines, actions and minutes to writing project briefs and presentations or working on recipe feedback. I often have supplier or internal project meetings throughout the day too. We have about 15 live projects at any one time so there’s lots of organisation to keep things moving. The fun bit is I often have samples to taste – sometimes at home or sometimes with the team in the office. I always finish the day by updating my list for the next morning.
What’s the best part about working at MG?
The energy and passion that the whole team have got for delivering against our vision and mission is super inspiring. We’re a busy bunch with lots going on but we are always striving to work towards the same goals. Also obviously all the food samples!
What’s the biggest challenge you face in your role?
The number of exciting projects we are trying to deliver at one point can get pretty hectic but with a good process and organisation, we keep it all under control.
What's the best piece of advice you’ve been given?
I’m not sure I would count this as advice given directly to me but I had a postcard on my wall with the Picasso quote: ‘If you know exactly what you are going to do, then what is the good in doing it?’ It’s a good reminder about creativity and spontaneity.
You’re stuck on an island for one week and you can take an unlimited supply one of MG product. What are you taking?
Now this would depend on what else the Island has got going for it but it would have to be the classic Tomatoey-French Lentils – so versatile to use on their own or add flavour really easily to other recipes.
Describe your death row dinner.
The toughest question of all time. Now, I am a flexitarian/trying to reduce my meat consumption but if it’s my last meal then I would have to go all out. I’d start with some smoked salmon with capers, dill, lemon, soured cream and some rye bread – a bit like a Danish Smorrebrod then follow it with a steak, dauphinoise potatoes and red wine sauce then a cheeseboard to finish – nice and light!
