AHi, I'm from England and desperately need some help and advice on starting a business!! I'm currently on maternity leave and would ideally like to start up my own cake business from home so I can stay with my daughter and leave my job. Iv been researching and didn't realise how much you have to think about when starting a business and I'm so confused, I thought I could just make a website, start growing clientele and then if I'm doing well I can make it official etc but seems like that's not a good way to do things!! My current job is already in catering but for a huge business so iv got experience so I guess il just have to go all in, get everything checked and signed off and just see if it works out?! Ok so basically I would love if anyone could give me a list of what I need to do from begining to end and also what environmental health check for in your kitchen, how much will it all cost??..basically what can I do to get this up an running asap?? I would really appreciate any advice and tips :)

I saw your question and thought I would put in my two cents..I'm Canadian, but I lived in the UK for a number of years (my ex was from the Torbay area). One thing about the UK market compared to other markets is that people are very price sensitive, so you have to be on top of your numbers like crazy..if someone gets the impression you over charged them, then believe me you'll hear about it..and so will EVERYONE else in the community. So when I was there I gave each customer a very detailed break down of costs when they placed an order: i.e. White cake costs xx, fondant costs xx, my time costs xx. It saved a lot of hassle and I honestly think people really appreciated it; it sort of "legitimizes". As far as health checks go I would just call up your local council..I find that rules change quite quickly and some times are unclear on-line; I did and they were really helpful and told me exactly what I needed to do; they are there to help and they want new business to succeed. 

AOk, so I've just been through it :)

You need to register as self employed with HMRC Apply to your local council - here is where it can be a bit vague. It varies from county to county, but in herts where I live, it worked like this: filled in form, form received, they called me and had a chat about what I intended to do. For my situation (2-3 cakes per month max, word of mouth) they did not prioritise me for an inspection, but I have to let them know if I change anything, like increasing number of cakes, selling at farmers markets, supplying to restaurants etc. I cannot use fresh cream or any perishable fillings or else that would make me high risk and therefore need a different licence. Hope that makes sense :) Feel free to pm me if you need.

My daughter bought me Starting a Cake Decorating Business from Home - £8.95 on Amazon.

AThe most important thing is engaging with your local eho ....before you do anything ... mine have been fab .. came out to do a pre inspection/supportive visit ..gave me the opportunity to ask lots of questions. .. you need good public liability insurance .. direct line have a great one for £59 ...

In respect of getting yourself out there ...dont invest in an expensive website ..use Facebook to get your work out there. Good luck sweety ... shell from norfolk x

AOh tha[quote name="downtowntotty" url="/t/769794/starting-a-business-england-uk-help#post_7500495"]The most important thing is engaging with your local eho ....before you do anything ... mine have been fab .. came out to do a pre inspection/supportive visit ..gave me the opportunity to ask lots of questions. .. you need good public liability insurance .. direct line have a great one for £59 ...

In respect of getting yourself out there ...dont invest in an expensive website ..use Facebook to get your work out there. Good luck sweety ... shell from norfolk x

Oh thank you Shell that's exactly what I needed to know. I'm just so worried that eho are going to be a bit scary lol and just say that my kitchen isn't appropriate and i can't go ahead with my plans!! Abby x

ANo worries ...I dont have a conventional kitchen .. I was adviced how to adapt ... give them a ring .. it makes their job inspecting if they've done the advisory bit ... good luck xxxxx