17 Degrees Mag


Falkirk Business Hub, Falkirk, FK1 1LL

Featured Stories

Three Little Pigs – Izzy Kerr

What gave you the idea/inspiration for your business?

It all began with being a chef since I was fifteen. I used to play cafe when I was a wee girl, calling it the Three Little Pigs cafe. Losing both my parents in my teens, I had to grow up quickly. I lived in the Larbert area until I was eighteen, then moved to Glasgow to study hospitality at university. Although I initially wanted to study dietetics at Queen Margaret, I couldn’t complete it due to circumstances. Food is my life, and this is what I was meant to do. I trained as a pastry chef in a Michelin-starred restaurant in France for seven months, then became a chef at some prestigious local restaurants.

Please tell our readers about your offerings.

We sell delicious, fresh street food including Katsu loaded fries, little piggy dishes, burgers, nachos and we have a whole gluten-free menu. We also offer vegan options, a kid’s menu and desserts. Our popular desserts include our cookie pies and our newest creation, the brookiepie, which is half cookie pie and half brownie. We have an easy-to-use online app that makes it simple for our customers to order our tasty dishes straight to their door!

What makes your business unique?

Me! I am the unique selling point because I am so passionate about my business. Since starting seven months ago, I have drafted about ten new menus to keep things fresh. There is nothing boring about Three Little Pigs. We are constantly creating new specials and sourcing everything fresh. We use local suppliers for our vegetables, fruit, and our amazing cakes are from Fondlyiced, an award-winning bakery in Stirling. Shaws Fine Meats supplies our meats; they are an award-winning butcher from Edinburgh.

Describe your company ethos/motto or values?

Everything we do is done ourselves, homemade and made with love.

Did you always aspire to be a business owner?

Yes, and I love to inspire others too. I have an amazing team without whom I would be nowhere. I love to bring on new local staff and nurture them, fostering a love for learning and enthusiasm for their work as much as I love the business.

Have you won any awards or achieved any business successes we can tell our readers about, such as moving to new premises?

Yes, I won an award for Best Newcomer with your fabulous magazine, and we are finalists for the Molson Coors Scottish Entertainment & Hospitality Awards in the categories of Best Burger and Best Takeaway.

In other exciting news, we had the food influencer Danny from Rate My Takeaway visit; he was blown away by what we offered, calling us the best takeaway in Scotland and voting for us for this award.

What is one piece of advice you’d give to someone starting out in business?

Plan, plan, and plan more; be prepared for the costs. Put your all into it; you must put in as much as you want to get out of it. I am there all the time pushing forward and striving to always be better. Don’t become complacent.

What does the future hold?

We are opening a new restaurant on the Falkirk high street later this year, at the latest by the beginning of next year. The Three Little Pigs Bistro will offer seating for around seventy covers and be open seven days a week, serving breakfast, lunch and dinner. Not to worry, we will continue our pick-up and delivery service five days a week from our takeaway.

We are also collaborating with a company called Above and Beyond Events, which aligns with our ethos of going above and beyond for our clients. We will be offering wedding services with our outside catering division, with the website now launched, Three Little Pigs Catering.

We can’t wait to expand our amazing brands: Three Little Pigs Takeaway, Three Little Pigs Catering and Three Little Pigs Bistro. Watch this space!