Founder Spotlight: Mitchell Scott of The Better Butchers
Meet Mitchell Scott
Meet Mitchell Scott, founder of The Better Butchers, a Canadian food startup producing award-winning plant-based meats made from oyster mushrooms and pea protein. Drawing on his experience helping build The Very Good Butchers into a category-leading brand, Mitchell is now focused on creating a leaner, more sustainable business while sharing his expertise in scaling CPG companies, capital raising, and operations.
Company:
The Better Butchers
Butcher-shop-quality plant-based meats made with a blend of oyster mushrooms and pea protein. Award-winning, craveable, and available across Canada.
Location:
Denman Island, British Columbia
When did you launch the business?
September 2022
Startup Stage?
Seed
How did this business start?
This business is a love letter to my previous company, The Very Good Butchers. I'd been part of building that brand into a category leader, and when I had the chance to do it again, I wanted to keep everything that made it special and fix everything that didn't. Leaner, meaner and cleaner.
What's one thing you're proudest of so far?
Winning gold for our Chorizo at the BC Food and Beverage product of the year awards. We were the best new food product in BC that year!
What's been the most surprising or challenging part of building this business?
Raising and structuring capital in this category right now. Plant-based isn't the darling it was in 2020, so the money is more cautious and the bar is higher. The challenge has been proving you can build a real, margin-aware business rather than just a brand, which honestly is a healthier thing to be forced to prove.
What do you bring to this community, and what are you hoping to find?
Having been a part of a previous CPG rocket ship, I can help founders with the things that don't show up until later: capital markets, governance, and the operational grind of actually scaling a product. What I'm hoping to find is the same honesty in return, operators who are in-market right now and will tell me what's actually working rather than just what looks good on LinkedIn.
Fun fact about you:
People are sometimes surprised that I'm just as interested in cultivated meat as I am in plant-based. I led a cultivated meat investment company before this, and I think the future of protein is going to need every tool we've got, not just one.
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