Yoland is passionate about meeting and serving people, and inspiring others to make a success in London. Says Yoland, “What you give out is what you receive. I just want to see people happy and motivated. I love my friends and clients alike, they are my family in the UK!”
What is your background in the food business?
My first business was El Kebab, a fast food shwarma outlet on North Beach Durban in 1984. I opened Yazoo, a fun wine bar/restaurant, two years later in Durban central which was a roaring success. Three years later, I bought into a spice factory and learnt the art of developing recipes to technical specifications. I eventually sold this company to what is now Bidvest in SA.
After a few months break in Mauritius in 1990, I took over a restaurant in Musgrave Centre and it was there that I began my passion of creating recipes.
My first shop in London was in Putney high street in January 2003 and seven months later, I opened the butchery in Upper Richmond Road. The Wimbledon station shop opened in August 2007.
How did you end up making biltong?
I was determined to develop the best biltong flavour and after many trials and tastings involving the public, I came up with the recipes used in Snoggys today. When I had my restaurant in Musgrave, my recipe for the steaks, ribs, lamb chops etc was such a winner with my customers, that when I started in the butchery industry, I polarised the concept of selling readily seasoned meats using my own marinades and spices, not just throwing them out of a bottle like most outlets do.
Where does the name Snoggys come from?
In the early stages of buying the shop, I was listening to the radio and heard a guy talking about his holiday with his girlfriend. He mentioned the word snoggy (smooch-kissing) and I immediately fell in love with it!
What is the vision for Snoggys?
To see more biltong and meat products on our shelves, open more stores in the UK and serve our clients with excellence. Most importantly, we only have one flavour for everything at Snoggys… and that flavour is ‘delicious’!
What advice would you give to other entrepreneurs?
Lead by example, be positive, motivated and believe in what you do. Hands-on management is always a success. Character is important, be humble and approachable. Respect draws respect, your staff is your greatest asset.
“I pride myself on quality and consistency and this comes through in the products at Snoggys. I also have a really good team, not all Saffas, but good quality people who always strive to give great customer service.”
Any words of wisdom for South Africans abroad?
Motivate and care for one another, always remember your roots and be good ambassadors representing South Africa.
