Adam is a co-founder of Fairfull, where every bite tastes great and does good. All their profits are used to fuel life-changing projects around the world. Food which reflects a local culture to feed a global one.
Q: What is your background? Why are you doing this?
A: I studied maths and physics at University before working in investment banking, engineering and management consulting. I wanted to do something with a bit more purpose, so I started working after hours with a group of students from Oxford on an impact project. I loved it, quit my job, and Fairfull was born.
Q: What is your definition of entrepreneurship?
A: Imagining how things could be, and, as a friend of mine puts it, successfully “herding the chaos” to make it real.
Q: What made you decide to become an entrepreneur?
A: I don’t feel like I’ve earned the title yet. I just wanted to do something differently.
Q: So what would you say are the top 3 skills needed to be a successful entrepreneur? Why?
A: Preferably all the skills, but top 3. Persistence has been really key; we’ve faced so many setbacks (and critics). Good communication also helps, since there are a lot of different stakeholders to manage. And probably focus; there is just too much chaos to herd all at once.
Q: What is your favourite part of being an entrepreneur?
A: I am incredibly grateful for this responsibility and the opportunity to challenge myself everyday with meaningful work.
Q: What individual, company or organisation inspires you most? Why?
A: I really like Jack Ma. He had no ‘silver spoon’ or shiny titles, but plenty of reasons to give up. Yet he has built a great company and in the process helped to grow China’s middle class. And through it all he is really humble.
Q: If you could have 5 minutes with the above indiv/company/org, what would you want to ask or discuss?
A: I would just like to know how he managed to surround himself with the right people in the early days.
Q: What has been your most satisfying or successful moment in business?
A: For me, the most satisfying moment was the very first day our baked samosas went on sale. After months of planning and most of the night before cooking, we delivered the samosas in my car in the morning. By the end of the next day they had sold out. Everything had come together and people loved it.
Q: What would you say have been some of your mistakes, failures or lessons learned as an entrepreneur?
A: We have made a lot of mistakes so far, the most important thing we have learned is to be flexible and adaptive to grow beyond the mistake.
Q: What is good about being an entrepreneur in Oxfordshire? Bad?
A: Oxford is quite heavily centred around it’s universities, which is great if you have a university-connection but challenging if you don’t.
Q: If a new entrepreneur or startup came to you looking for entrepreneurship information or resources in Oxfordshire, where would you send them?
A: I would recommend they take a look at the Enterprising Oxford webpage, drop in to the Launchpad at the Said Business School, and for social entrepreneurs also get in touch with OSEP (Oxford Social Enterprise Partnership) and also the Oxford Hub.
Q: Any last words of advice?
A: Everything takes longer than you think it will. Don’t worry about it, just keep pushing.