"Part of my job involves tasting every product, including mince pies, Christmas cakes and puddings from all our competitors, as well as reviewing our own range," she explains.
And she estimates that while developing this year's mince pies, she has chomped her way through 17kg of pastry and 18kg of mincemeat - approximately 23 jars.
"I usually spend around 12 hours a week eating, but in the run-up to Christmas this can be up to 21 hours," she adds.
To read more about Nicola's extraordinary dedication to perfecting the perfect mince pie, click here. And if you want to know what mince pies should really taste like, you can find an original Medieval recipe in What is Myrrh Anyway? available now!