Inverleith snaps up stake in healthy snacks maker

Inverleith '“ the investment partnership set up by a trio of high-profile Scottish businessmen '“ has taken a stake in a healthy snack company.

Emily Wong co-founded Emily Crisps in 2014. Picture: Mark Vessey

Edinburgh-based Inverleith together with investor club Hothouse Brands has purchased a significant minority holding in Emily Crisps, which manufactures fruit and vegetable crisps.

Inverleith and Hothouse are headed by former Scottish & Newcastle chief executive John Dunsmore, former Noble Group chairman and chief executive Ben Thomson and Paul Skipworth, who used to be chief executive of the Glenmorangie Company.

They invest in companies in the health, lifestyle and heritage sectors and past investments have included stakes in the Scotch Malt Whisky Society, English sparkling wine brand Chapel Down, and Braham & Murray Good Hemp, which makes products based on hemp seed.

London-based Emily Crisps was founded in 2014 by partners Emily Wong and Alex Ascani and the investment will see the firm expand its range, marketing and distribution in the UK and overseas. Its products are currently sold in 1,000 retail sites. Skipworth said the business was a “perfect addition to our current portfolio of investments”.

“In Emily and Alex we have seen two talented entrepreneurs create a unique product which taps into several key growing trends within the food and health and wellbeing categories.”

Wong said that Inverleith and Hothouse would bring “a wealth of strategic and commercial experience to the Emily Crisps business”.

Hothouse, which was launched in 2013, raised £2.5 million from 25 investors in its first six months of operation.

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