Perfect as a regular morning munch, a special Sunday treat or as a tasty topping over yoghurt or ice cream.

I think they were all pretty bemused,” he says with a laugh. “A lot of people want to run their own business and it is a risk. But everyone at Deloitte has been very supportive. I’ve been told there is a job there again if I ever need one.So he and best friend Tim Cottingham did what any go-ahead twentysomethings would do. They decided to launch their own business making toasted artisan muesli. A fellow charity worker was a Swede called Niko Artman and he introduced Tim and Luke to toasted muesli.

It wasn’t just a whim. “We had chatted in the past about the muesli being good enough to sell,” Luke admits. “Then when I broke my collar bone we thought, ‘right, let’s do it’.” One suspects they will be envious that Luke and Tim have had the initiative and foresight to spot a gap in the market and go for it.

Our Muesli

The pair set to work in their respective mothers’ kitchens mixing up a blend of seeds, nuts and cereals and toasting them with just the right amount of honey to create their own luxurious muesli. Luke explains: “Tim and I have known each other since we were about 11. We only lived a mile apart. After school I headed off to Exeter University and did a degree in business economics. Things have moved fairly rapidly since the autumn. Lakeland Mues is currently producing two blends: Tropical Medley, with Brazil nuts, peanuts, mango, apricot and banana, and the original Artman Classic, named in honour of Nico, brimming with almonds, cranberries, pumpkin seeds and raisins. Read More Related Articles Thirdly, it tastes so much better than the supermarket stuff and is healthy. There is just enough honey to tantalize the taste buds and we entrust the sweetness to the fruit.” Lakeland Mues can now count a string of four- and five-star hotels and top end retailers, from as far away as Northern Ireland and Sussex, amongst its growing list of customers.