Del Currie: Making a Fantastic Product…Sustainably

What do you do when you realise you’ve become a "spreadsheet man" in your own creative business? If you’re Del Currie, you buy a crisp fryer, hire a "crisp consultant," and set out to revolutionise the snack industry.

In this episode of Six Degrees of Innovation, I spoke with Del Currie, founder of Spudos. Del’s journey takes us from the digital world of coding and agencies to the physical, messy, and delicious world of sustainable manufacturing. His story is a testament to the fact that innovation often strikes when we step away from the desk—and perhaps enjoy a pint of Guinness.

The "Crisp Problem"

Del admits he has a "crisp problem" — specifically, a three-bag-a-day habit rooted in a childhood love for Tayto cheese and onion. But while running his successful digital agency, he found himself bogged down in admin and craving something tangible. Inspired by his daughter’s zero-waste shop, Kilo, and frustrated by the lack of refillable options for his favourite snack, Del saw a gap in the market. "I thought, if I saw my own job advertised, I wouldn't apply for it," he told me. That realisation led to the birth of Spudos—a brand built on separating the seasoning from the crisp to reduce food waste and give consumers control over their flavour.

Sustainability vs. Reality

Spudos isn’t just about taste; it’s about tackling the 6 billion crisp packets thrown away in the UK every year. Del shared the gritty reality of trying to be truly sustainable. Unlike the "recyclable" schemes touted by big brands, Spudos uses home-compostable packaging. But doing the right thing wasn’t easy. The materials cost ten times more than standard plastic, and early versions of the bags became brittle and burst in the summer heat. It took resilience and rapid iteration to develop their current laminate solution, proving that sustainable innovation is often a game of trial and error.

Surviving Dragons' Den

In February, Spudos appeared on Dragons' Den, leading to a massive spike in sales—15,000 orders in two weeks. Del described the experience as "rolling the dice." With only two weeks' notice before the air date, he had to gamble on buying inventory and ramping up production without knowing if the orders would come. To handle the rush, he recruited his local pub quiz team to pack boxes in a warehouse. "It was bedlam," he laughed, but it taught him crucial lessons about scaling, logistics, and the importance of preparing for the unknown.

Innovation on a Shoestring

One of my favourite parts of our chat was hearing how Del tackled manufacturing hurdles without a massive budget. When faced with a £40,000 price tag for a machine to print dates on shaker lids, Del didn't give up. Instead, he built his own solution using a conveyor belt, a light sensor, and a handheld printer for just £400. It’s a perfect example of his philosophy: you don't need to be an expert in an industry to succeed; you just need to be willing to learn (and tinker).

Innovation Spotlight

When asked who is doing innovative work worth highlighting, Del chose DKMS, an international non-profit dedicated to the fight against blood cancer. This cause is personal to Del, as his wife is currently undergoing treatment and has found a stem cell donor through their network. He highlighted how easy it is to register as a donor—a simple swab that could save a life. You can find out more and register at dkms.org.uk.

Closing Thoughts

Del Currie is proof that you are never too established to pivot. Whether it’s solving the "soggy crisp" problem or figuring out complex supply chains, his approach is grounded in curiosity and a refusal to settle for the status quo. As Del says, "If you're willing to put the learning time in... it's worth a stab."