Women Who Launch: Amelia Christie-Miller of Bold Bean Co
By
Ina Yulo Stuve
on
22nd October 2025
Founder of Bold Bean Co, Amelia Christie-Miller, tells The Sybarite about her time on Dragons' Den and how she came to launch her very own gourmet bean brand.
“I’m here to show you that the food you have so long neglected can be exceptionally delicious,” says Amelia Christie-Miller as she looks directly at the camera before walking in to make her pitch on the legendary show Dragons’ Den.
Standing in front of the dragons, Amelia told the story of how she had a revelation while living in Spain that involved, of all things, beans. The hungry student found herself at home, too lazy to cook, and with only a jar of beans in the cupboard.
After eating a spoonful straight from the jar, she was astonished to find they were delicious, especially compared to the tinned versions she was used to in the UK. Armed with a lifelong passion for food and years working as a private chef before eventually diving into foodtech—notably, she worked at sustainability startup Foodchain where she spearheaded its growth and partnerships strategy—Amelia founded Bold Bean Co in 2021 with a mission to make the world fall in love with beans.
Since her time in the den, Amelia has been running on all cylinders—Bold Bean Co recently revealed a fresh rebrand with its range of products now found in over 6,000 stores. The beans—think everything from organic chickpeas to Queen black beans—have become Insta-famous, appearing in reels from top chefs to cult favourite cooking platform Mob. Amelia’s grit extends into her personal life, as she shares that she decided to become an entrepreneur because at the time, ‘it felt like the only way women could have a career and also be present for family.’ Now pregnant with her first child, Amelia recently took the plunge and moved to Barcelona, a decision she says was just as much about being nearer to her suppliers as it was about what’s best for her growing family.
As she prepares for this new chapter, we speak with Amelia about her Dragons’ Den experience and what we can expect from her new cookbook which comes out in October.
You worked heavily in restaurant and brand partnerships during your time at Foodchain. What were some of the biggest lessons you took from that experience, and how have you incorporated them into Bold Bean Co?
The biggest learning was understanding how food culture actually changes—through temptation and excitement, not lecturing. Working with top chefs, I saw how food trends happen: by creating something so delicious it makes you stop mid-bite and think, "What is this?! That's exactly how we approach Bold Bean Co. Instead of banging on about sustainability or health benefits, we lead with flavour. Our "beanspo" content and cookbooks show beans in ways that make your mouth water, from white bean carbonara to coronation chickpea sandwiches.
Is there a particular business skill you're currently trying to master?
Delegation. For years, I was the crazy bean lady doing everything—recipe development, social media, customer service—but as we've grown to nearly £7 million in revenue, I've had to learn that my job isn't to be best at everything, but to hire people better than me. We're now a fully remote team, and I'm learning to trust brilliant people to own their areas completely. Watching Hannah transform our recipe development or Martha elevate our brand identity has shown me that the magic happens when you get out of talented people’s way. The hardest part is resisting the urge to jump in with ideas. I'm learning to ask "Is this the best use of my time?" Usually, it isn't.
What was the most challenging part of the Dragons' Den experience?
The uncertainty. You have to hold your entire business in preparation mode—ordering stock, prepping for potential 6x sales increases, investing time and energy—without knowing if it'll even air. It's a massive risk. You can control your pitch, your numbers, your preparation to the best of your ability, but you just never know what the outcome will be. We only got confirmation a week before airing, after months of this limbo! That uncertainty is something you can't really control, and as someone who likes having a plan, that was the hardest part. The actual filming was just one day, but the psychological build-up lasted months.
Can you share your current favourite way to eat beans?
Miso beans—and I've heard from so many people that it's become part of their weekly rotation too, which makes me ridiculously happy. My favourite beans to use are actually our Queen White beans but you really can use any bean for this dish. I sauté them with miso paste and an onion, top with a jammy egg and kimchi. Sometimes sesame or crispy chilli oil if I'm feeling fancy. There's something magical about that umami-rich, salty-sweet combination that makes beans feel like proper comfort food.
Do you have any tips for hiring and retaining talent?
Share enough about your business online and you'll naturally attract people who are drawn to your way of working. I'm constantly posting on LinkedIn and socials about our culture, our values, our slightly unconventional approach to things. Because we're fully remote and do things differently—like Friday value shoutouts or team meditations—people who apply are already excited about those characteristics. They're not settling or trying to fit in; they genuinely want this kind of working life. That self-selection means when people join, they're so much happier because they knew exactly what they were signing up for. It's like dating—if you're authentic about who you are from the start, you attract people who actually like you for you.
What can we expect from your new book?
"Full of Beans" is everything we learned from our first cookbook's huge success, but we've got so much better since then. We really studied what resonated most with people and dialled into those elements. We're extremely excited about this one.
Can you tell us more about your decision to move to Barcelona?
I wanted to move closer to where our beans are actually produced and sourced, in Spain. But honestly, the bigger reason was starting a family. I just couldn't envisage myself doing that in London due to the pace, the expense, the lifestyle. Barcelona offers this incredible quality of life that feels more aligned with the kind of mother I want to be.
You're having friends over for dinner. What's on the menu?
I love cooking pasta because you can prep the sauce ahead and there's something that immediately relaxes people when they know pasta is on the menu. My go-to is the red bean ragu from our first cookbook. It's so delicious that lots of people can't believe there's no meat in it. I love surprising guests with that. We serve it with fresh ricotta or burrata, and it feels really indulgent and delicious. There's something satisfying about watching people's faces when they realise they're completely obsessed with a plant-based dish.
What's next for Bold Bean Co?
We want to be the brand that made the world love beans, and export is definitely part of that vision. But we also want to get our beans to more people. Currently, we're mainly reaching good scratch cookers who know us well. We want to reach people who maybe don't scratch cook all the time but still want to eat more beans. That's why our baked beans are going to play a huge role in getting us to people who are short on time but still want the Bold Bean Co experience. It's about removing barriers to bean obsession, whether that's time, cooking confidence, or just convenience.
Tucked in Pererenan between Canggus creative pulse and tranquil emerald rice terraces, TheHub redefines what remote work can feel like. It’s not just an accommodation; it is a sanctuary where productivity meets serenity, and purpose aligns with pause.
"The City of Lights" is renowned for its Haussmannian architecture, cultural gems, and fine dining. Keep reading to discover The Sybarite's guide to the most luxurious things to do and see in Paris during the winter months.
Chef Larry Jayasekara reopened Mayfair hotspot, The Cocochine, in September 2025. Spotlighting produce from regenerative British farms, Jayasekara creates elegant dishes with bold, memorable flavours.
Located in the heart of Colwell Bay on The Isle of Wight, The Hut is taking beachside dining to a whole new level. Flora Devenport reviews the popular seafood restaurant.
The ever-expanding litter of THE PIG hotels are synonymous with gourmet excellence, making them the perfect weekend retreat for a foodie escape, which is how I found myself at THE PIG- at Combe, arguably the grandest of the British hotel groups outposts.
Jean-Philippe Blondet helms the esteemed Alain Ducasse at The Dorchester, renowned for its haute cuisine and excellence. Find out more about his career below.
