Today Grasshopper, 100% organic porridge in a pot, launches in Waitrose stores across the land. The porridge tastes great, it's certified organic and it's clever; you can take their instant organic pots on the move and eat it anywhere. The GIN Lady caught up with Fleur and Abigail, the two entertaining sisters leading Team Grasshopper. It's an amusing must-read interview.

Why is your porridge called Grasshopper?!

Fleur: Around the time we started the business I was obsessed with the 1970s TV series Kung Fu and was particularly enamoured with the protagonist Kwai Chang 'Grasshopper' Caine. Orthoptera is also my favourite order of insects after Coleoptera (weevils).
Abi: We wanted to create a company with a name that was not related to food. Grasshopper just stuck one day when Fleur was at my house nursing me after I had broken my foot and we were watching Kung Fu. Often the good ideas come to us when we are not concentrating on trying to find them.

What led you to start up Grasshopper?

Fleur: Having been sacked and thrown my cv and references in the Thames in a huff I was paying the rent playing poker. Starting a business in the organic snack food sector seemed a logical progression.
Abi: The story goes that Fleur started making pots of porridge for herself in London and bringing them down to me on the south coast to try and educate me that there was more to life after a cold day on the beach than a bar of chocolate. She started making them for friends and putting funny labels on them and then we gave out lots to my windsurfing and sailing pals and they all said we should sell this. So a few weeks later Fleur rang me and said "I have been thinking, do you want to give up your day job and invest everything and start a business with me?", so I said sure thing.

Grasshopper porridge comes in three delicious flavours, Coconut & Date, Cinnamon & Raison and Chocolate. What's your favourite?

Fleur: We are trialling new flavours and they are my favourites, more news on this soon...
Abi: The chocolate one is always my favourite. I am a child at heart and always drawn towards the food that tastes most like confectionary... Fleur is right, we are working on some new flavours and there is one that is very very tasty...classified of course...

Your porridge has received organic certification and features some innovative packaging. Tell us more..

Fleur: Being licensed by The Soil Association is quite a rigorous process but so worth it. There is some really sneaky marketing in food labelling that can be confusing. The SA's standards are second to none and our customers really trust that. They were also incredibly helpful when we were starting out, we knew nothing, so we love The Soilies. When it comes to packaging we would never use anything that isn't biodegradable because I've seen the stats on how much of the planet is landfill stuffed full of disposable nappies and it makes me depressed.
Abi: It's my job to do the creative side of grassy, and that includes designing the packaging and brand. We have done all of this on our own without the help of brand designers of creative agencies. The brand as a whole encompasses our personality – I draw things that we like in a style that reflects the fun and energy that we enjoy whilst working on grasshopper. The website features a crab, a snail, a rather snooty looking lizard and information is displayed on playing cards. I am working on an octopus at the moment for no other reason than I thought it would be fun and I love the sea. I think people like the brightness and creative irrelevance of the brand.

Team Grasshopper is a sister team. How's that working out? Any squabbles?

Fleur: No, our family is exactly like The Walton's and we are both blessed with sweet and considerate temperaments.
Abi: HAHAHAHAHA. I just read Fleur’s answer... It has been a learning curve for us for sure! We have been working together for over 2 years and it took about 18 months to find a calm balance. We have learned to switch the emotion of being sisters off when we are talking about the business (unless we are excited at good news) and that, if we do have an issue, we pick up the phone and talk to each other. One saving grace that has kept our sibling/sister relationship so strong and effective is that we don’t sit in an office together. We speak on skype in the morning and then get on with our jobs.

Today, Grasshopper is launching in Waitrose stores. What has it taken to get to this exciting step?

Fleur: Well I'd like to say that it was through sheer professionalism and persistence but just like most things with Grasshopper it happened in a rather random way when Abi was on a surfing holiday and made friends with someone who knew the cereal buyer at Waitrose and stuck it under her nose.
Abi: Yes, it was serendipity indeed that got us into Waitrose. I agree with Fleur that fate has stepped in at key moments in our Grasshopper life. However to get to the point where we could actually sit down and talks terms with Waitrose, it involved a couple of years of continual hard work and focus on the job in hand. Fleur has learned how to run the business from every angle: Accounting to factory logistics and I have worked hard building the brand and working on the PR so that we had levied Grasshopper into the right place for when the right time came.

What's the best thing about working for Team Grasshopper?

Fleur: The best part is meeting our loyal and profoundly eccentric customers who include a man who signs his name as the county that he owns, a taxidermist (with an enviable weevil collection) and an artist who is knitting a full size replica of The Golden Hinde.
Abi: Working for your own company is very rewarding and a huge incentive (no good results = no money). Although it is hugely stressful, tiring and exasperating most of the time, we always have a laugh every day. The best thing about working for Grasshopper is undoubtedly the support we have from our friends and family and customers. I know that sounds sucky, but it is true – when we are both working hard and trying to solve problems and feeling like we are banging our heads against the wall, someone will email or call to say they love the product and they don’t usually eat porridge, or that they think that the website is great, and it just lifts us up and keeps us squirreling away to make the business a success.

Any advice for any budding ecopreneurs?

Fleur: Don't hang out with negative people, mix with people who are leading creative lives and be inspired by them. Make your brand reflect your personality and enjoy it. Get an accountant who someone you trust recommends, be your own lawyer and when it comes to big decisions always sleep on it. Don't be put off by people who think that it's hard work, yes the hours are long but it's only work if you'd rather be doing something else. Also be a good sharer, be open and generous with other people and you will get it all back. Wear a vest in winter, chew your food and don't talk to strangers.
Abi: Make sure you go outside and enjoy the fresh air at least 5 times a week. Exercise is a great way to process the rubbish taking up valuable space in your mind. Try and work to a routine in the day. Reward good work, even if it means a Twix and watching Eastenders on iplayer for half an hour. Never say anything nasty about anyone or another company. Never be afraid to ask for help. Always mind your manners.

What's in store for Grasshopper over the coming months/years? Do you have a vision?

Fleur: Global domination.
Abi: Yeah global domination is quite a big project so we are just sticking to that at the moment...

Favourite author?
Fleur: JG Ballard (don't think I'm saying that to sound fancy, I also read Heat magazine).
Abi: Claire De Vries, specifically her book I & Claudius.
Favourite tune?
Fleur: 'The Boy with the Arab Strap' by Belle & Sebastian.
Abi: Chicane. Low Sun from the album Behind The Sun.
Favourite colour?
Fleur: Pantone 348.
Abi: The colour of really clear blue water.
Favourite smell?
Fleur: Diptyque candles, the resin and wood flavours are super-lux.
Abi: Salty sea air.
Favourite hangout?
Fleur: Shoreditch House; heated pool, table space invaders and free pick'n'mix....heaven.
Abi: The beach.

And lastly, if you could have a gin and tonic with anyone, who would it be and what would you ask them?

Fleur: God: "Am I your favourite?"
Abi: My beloved late cat Bosco: "Are you feeling better now, and would you like ice with your G&T".

I hope my readers enjoyed reading this interview as much as I did. To find out more, visit Abigail and Fleur's grasshopper website. To check out my piece on their porridge pots and other foodie delights, visit our Food & Drink Bazaar.