A career can pivot on a single moment. For Graeme Clark, watching his father’s late-career redundancy lit a fire to build on his own terms—first as a self-employed joiner, then as a sales professional, later as the owner of a 50-year-old wholesale brand management agency, and finally as the founder of Oakal Fudge, a handmade confectionery brand supplying iconic distilleries, luxury hotels, and farm shops across Scotland.

We explore how Oakal Fudge balances craft and growth without losing its soul. Graeme walks us through making butter fudge by hand, batch after batch, and why the team refuses to industrialise the core process. Instead of chasing supermarket volume, they choose partners who value provenance, flavour, and story—think Glen Eagles, St Andrews, and malt whisky distilleries where spirit is added to the fudge for a distinct, place-based product. With fifteen Great Taste Awards, SALSA accreditation, and capacity to scale production fivefold through packaging automation, the business proves that artisan and ambition can coexist.

The conversation ranges from culture and leadership to finance and resilience. Graeme shares how accelerators, mentors, and winning Scottish EDGE reshaped his approach, sharpening unit economics, planning, and accountability. He explains the traction system his teams use across both companies, why culture beats strategy for long-term execution, and the lessons he’d give his younger self: know your numbers, start with the end, and take time to celebrate progress. If you care about scaling a product the right way, building teams that take pride in their craft, and turning values into daily operations, this story will stick.

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