Katie Cullen is the co-founder of Block & Bottle, an independent butchery and craft beer business. With a background spanning hospitality, events, and charity work, Katie brings a thoughtful, strategic approach to building sustainable food and drink businesses. Alongside co-founder Steven, she has grown Block & Bottle from an initial idea into a respected and resilient independent business, known for quality, care, and community.
What was your first role in the food industry?
My first role in the food industry was as a teenager making sandwiches at Dene’s Deli in Jesmond. I worked there every Saturday from age 15 to 18. Following that I had various jobs at cafes and restaurants during my undergraduate degree at Glasgow Uni and Masters at Northumbria Uni. After uni I did 6 months in the office of a Butchers in Mayfair and I started working in events and eventually started working for Terrence Higgins Trust (the HIV and sexual health charity) my main event was The Supper Club: 50 simultaneous dinner parties at London’s top restaurants followed by an after party, where Sarah Harding (Girls Aloud) performed. During this job, my partner Steven and I came up with the idea for Block & Bottle. He is a butcher by trade and wanted to open his own Butchery and I was really interested in craft beer and wanted to open a bottle shop, which was when we decided to put the two ideas together.
What’s it like being a business owner in a male dominated space?
Overall as a business owner I haven’t ever felt like I have had any particular challenges due to my gender, however where I have frequently faced issues is with delivery drivers for both the meat and beer sides of the business. I will offer to help bring in deliveries and am often told I won’t be able to lift them. To start with I found this incredibly infuriating as they would be incredibly patronising. Over time I have found the best way to combat this type of everyday sexism is to lift the item up, tell the driver I absolutely can lift it but that as they obviously think I can’t that they will have to bring in the whole delivery on their own and won’t receive any help, or I ask the driver if they will also be telling the guys that they might not be able to lift the items - both are slightly petty but it’s a fast way to make them realise what they have said!
Who inspires you most?
I have always admired Christian Townsley, he was one half of the duo that set up North Bar and North Brew Co. It was the care they took with their beers - staying on trend without compromising on quality, how they grew and knew what their customers wanted both for wholesale and the people going to their bars, whilst also being able to not loose himself in the business and maintain a life outside work with his hobbies and family.
What is one change that would make the industry more equitable?
We need to break down the barriers that stop women from applying to roles in male-dominated industries like ours. Over the past few years, 81% of our staff have been male—not a stat I’m proud of, but it reflects a real challenge. We get very few applications from women, even though the women who have worked with us have taken on a wide range of roles—production, trainee butchers, bar staff, admin, social media, even Operations Manager. But equity isn’t just about businesses creating opportunities—it also takes more women backing themselves and going for it, whether that’s with us or anywhere else in the industry. And if you do apply—please don’t ghost businesses if they’ve offered you an interview!
Proudest moment of my career?
There’s no specific moment - but overall it’s where the business has grown to from the initial idea 9 years ago. This has been made up of the exciting highs - being featured on The Hairy Bikers, holding a stall at 10 Downing Street, winning awards and even speaking in Parliament, but also overcoming the toughest times too - loosing £1000s of stock due to equipment failures, fires, flooding, staffing issues, suppliers letting you down and all sorts of other devastating lows, and looking back knowing that I got through those and as a result I am stronger and have more grit and determination than I have knew I had.
Katie’s story highlights the realities of building an independent business — the highs, the setbacks, and the quiet resilience required to keep going. Her honesty around everyday sexism, leadership, and sustainability reflects the importance of backing yourself, setting boundaries, and creating businesses that can endure. It’s a powerful reminder that equity in hospitality isn’t just about opportunity, but about confidence, visibility, and women believing they belong in every space they choose to step into
