A whose start-up makes natural energy bar and energy ball is in the running for a national prize.

The Seed Fund has announced that Alyce Rockliff of Oompf Energy, which is produced in Upwey, Weymouth, is one of four firms in the running to win The Seed Fund’s annual prize.

All four start-ups, which have received mentoring from The Seed Fund Academy, have found innovative ways to keep the nation fuelled, judges found.

Oompf Energy has designed 100 per cent natural energy bars and energy balls tailored to the nutritional needs of athletes, and for those venturing off the beaten track, FIREPOT by Outdoorfood, based in Chideock, has produced healthy dehydrated meals for outdoor adventures.

From approaching retail to raising investment, marketing to managing distribution, this year’s Seed Fund Academy has been jam-packed with seminars, workshops, industry visits and meet-the-buyer events, hosted by respected industry professionals. Having impressed The Seed Fund’s mentors during this intensive summer programme, the final four now hope to turn their big ideas into big business.

Alyce said: “It’s a wonderful atmosphere in the Academy, full of support, inspiration, knowledge and fun.

"The benefits have ranged from developing an entrepreneurial mind to brainstorming ideas and turning them into feasible business products, as well as networking with top food industry experts. "Being in the Final Four is something I’ve thought about daily since this journey started and it feels surreal to actually get here.”

John Fisher from Chideock-based Outdoorfood adds: “In terms of mentoring it has been an amazing opportunity to be challenged by a series of true experts on every aspect of our business - from finance to flavour. Every session allows us to learn without the costly and time-consuming process of trial and error. For a new company without long term food industry experience it has been invaluable.”

Following the Final Four’s pitches to the mentors, this year’s Seed Fund Winner will be announced at the Great Taste Golden Fork Award Dinner tonight (4) at the InterContinental London Park Lane Hotel.