At Wild Card our portfolio of clients includes a varied collection of British brands, from small family run businesses such as Thomas J Fudge’s, a bakery nestled in the heart of Dorset, and Whitby Seafoods in Yorkshire, to national icons like Tetley Tea.

As you can imagine, we are pretty excited about British Food Fortnight. In its second week now, events have been occurring up and down the country, giving local producers the chance to showcase their food and drink to the nation.

In the spirit of the annual initiative, we thought we’d celebrate three of our British producers!

In the spotlight:


Thomas J Fudge’s

Next year Thomas J Fudge’s will be celebrating one hundred years since the family opened their remarkable Dorset bakery in 1916.  On opening, the bakery became renowned in the local area for fluffy bread loaves and moreish biscuits.  The original Thomas J Fudge passed on his bakery skills to his brother, Percy Fudge, whose descendants have continued the family legacy.  The bakery now specializes in an array of sweet and savoury treats that make a wonderful addtition to very British afternoon teas and dinner parties.



Whitby Seafoods

Whitby Seafoods is a British owned, family run business that has been serving up its iconic scampi for almost 30 years. Based in the coastal town of Whitby on the Yorkshire Riviera (wink!) the Whittle family have always been obsessed with top-notch seafood, growing Whitby Seafoods into a beacon brand and the UK’s largest producer of scampi!




Tetley is the nation’s tea specialists with a passion for everything that makes a quality cup. Since the Tetley brothers started out in 1837, selling tea from the back of a pack horse in Yorkshire, Tetley has been scouring the globe sourcing, buying and blending the finest teas for everyone at home to enjoy both in Britain and across the globe.

Taste is at the heart of their work.  Their master blender Sebastian Michaelis’ taste buds are so refined; he can taste and grade any single one in just 15 seconds.

Sebastian explains: “Blending tea, like blending whisky or champagne, is a fine art. First I examine and grade the colour, size and density of the leaf. Then I assess the brew’s purity of colour (its sparkle), the weight of the tea in the mouth (its body) and the overall liveliness of the tea on the palate (its zing).



This year the fortnight will close on the 4th October.  Use the campaign hashtag to join in the conversation #BritishFoodFortnight.

To see how you can get involved and a list of events happening around the country, visit