Mother and son team working in perfect harmony

WORKING alongside a parent, never mind setting up a business with one, might sound like a daunting prospect for most people, but for Willie and mother Siobhan, life has been relatively harmonious since they created Scúp Gelato six years ago.

Willie is presumably, like every Irish son since the dawn of time, the apple of his mother’s eye, but this doesn’t impact on their working relationship.

‘Neither of us are really the boss. She’d have areas where she’s good, I’d have areas where I’m good. Of course we have fall outs, but look it, you can’t argue too much when you’re working together.

‘We’ve disagreements on a daily basis but we’ve a very good working relationship. Patience is probably something that I’m not blessed with, but you have to have it. I actually still live at home. We get into conversations but there comes a time where you have to put up the hand and say “relax there”.’

Known as the ‘ice-cream woman’ to the chefs she visits, Siobhan and her son dovetail perfectly, Willie dealing with the meeting and greeting, the front of house affairs, while his mother drives things on from behind the scenes.

And because it’s a family business, Willie has an innate appreciation for the sacrifices and commitment of the staff, all of whom have been impacted by the arrival of Covid-19.

‘I’m very aware that they have families at home, mortgages to pay and the effect this has had on them,’ he says. ‘Our team here are great. I’ve a big value on staff and family. When I was still playing for Wexford, I could be gone for two days and I wouldn’t have been able to go and play only for they were here. That’s why my appreciation for staff and family is massive.’

Not yet 30 and having already been named County Wexford’s Young Entreprenuer of the Year (2019) Willie takes it all in his stride, refusing to get carried away, or be adversely affected by both highs and lows.

‘You could find a roofer aged 25 running his own business, so there’s no difference. But I never in my wildest dreams would have imagined this is what I’d be doing, processing orders for Seoul in Korea. But it happens, you get introduced to people, next thing you’re supplying ten more restaurants in one week. Things happen very quickly both good and bad in business, I learned that early on.’