Can you tell us a bit about your background and education?

I’ve always loved food. My mum was a home economics teacher and she supported honing my cooking skills from a young age. I studied chemistry, business studies and food technology at A-level to support my ambition to work as a product developer. I then went on to study food marketing management at Sheffield Hallam University to further my chances of landing my dream job.

What inspired you to get involved with the food industry?

It all started with food technology at school – shout out to Mrs Haslam, the teacher who sparked it all. She saw my passion and encouraged me to look at where it could take me. By 16, I knew I wanted to be a product developer, and I never let go of that goal.

Can you tell us about Leon’s new Christmas menu?

It’s the most wonderful time of the year at Leon, and we’re bringing festive cheer with some seriously feel-good food. The star of the show is undoubtedly The Christmas Cracker wrap – which is packed with miso and caramelised onion butter-marinated roasted turkey, cranberry chutney, crispy onions and all the festive trimmings. And for those looking for something hearty and warming, the fan-favourite turkey Christmassaman curry is back, combining holiday flavours with a Leon twist. And don’t even get me started on the Praline Dream drinks – indulgence has never tasted so good.

What was the thought process behind developing each item on the menu?

Creating our Christmas menu is like unwrapping the perfect present – there’s excitement, tradition and a hint of surprise. We focused on interesting textures this year, like the crunch of crispy onions alongside juicy stuffing in The Christmas Cracker wrap.

What goes behind developing and creating a “bestseller”?

It’s all about finding the sweet spot between the familiar and the unexpected. Our Christmas Cracker wrap is a perfect example – classic turkey and cranberry, but elevated with miso and caramelised onion butter for that extra umami hit. We test everything rigorously and listen to what our guests love. It’s a dance between tradition and trend. All of our bestsellers strike the perfect balance between nostalgia and innovation, staying true to Leon’s ethos of feel-good food that’s both comforting and exciting.

How do you help the Leon Christmas menu stand out within a saturated market?

By reimagining what festive food can be. We’ve gone beyond the turkey sandwich to create dishes like the turkey Christmassaman curry – a Boxing Day-inspired dish with global flair. Add to that our commitment to quality ingredients and inventive flavour pairings, and you’ve got a menu that’s both unique and unmistakably Leon.

Have you faced any challenges related to your gender? If so, how have you overcome them?

The food industry can be underrepresented by women at senior leadership levels, so it’s lovely that at Leon our leadership team is 80 per cent female. It’s inspiring to be part of a company that’s walking the talk.

What advice would you give specifically to women in leadership roles?

Never let anyone tell you that you can’t do something. Believe in yourself, and when you get to where you want to be, don’t pull the ladder up behind you – help others climb it, too.

How do you find a healthy work-life balance?

My little girl, Minnie, keeps me grounded and busy. Leon is great about flexibility and work-life balance, which means I can be there for her big moments while giving my all at work.

What’s next for Erica Molyneaux and Leon?

There are some really exciting projects on the horizon, from exploring new eating occasions to expanding into different channels. But first, it’s all about Christmas. The festive menu is here, and then we’re also diving into a January lineup that’s set to start 2025 with a bang. Watch this space!

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