In this episode, Chelsea Ford sits down with Elizabeth Hewson, Australian food writer, cookbook author, and founder of Saturday Night Pasta, to unpack how a personal ritual turned into a nationally stocked product brand.
What began as a simple act of self-care, cooking pasta at the end of a long week, has evolved into a business now sitting in 400+ stores across Australia. Elizabeth shares how her “patchwork” career across restaurants, media and brand building has shaped a business grounded in comfort, quality and honesty.
We explore the realities of scaling from kitchen to shelf, from launching with limited-edition drops to building out a seven-SKU range, and partnering with distributors like Cartel & Co to rapidly expand from 50 to 200 stockists in just six months.
The conversation dives into what actually drives sell-through in retail, why brand and packaging matter, how margins and data access work with distributors, and the operational shift required to grow beyond a founder-led business. Elizabeth also reflects on the role of mentors, manufacturers and collaborators, including Archie Rose, and her commitment to Australian-made ingredients, transparency and taste.
A grounded look at what it takes to build a food brand that people come back to, again and again.
Guest info:
saturdaynightpasta.com.au / @saturdaynightpasta
@elizabethhewson
Host info:
foodpreneursfestival.com / @foodpreneursfestival
chelseaford.com / @chelsea.ford.co
Connect with POH:
principleofhospitality.com / @principle_of_hospitality
For Brand Strategy, Design & Creative Support:
principledesign.com.au / @principledesign
