For over 50 years, The Open University (OU) has redefined what higher education looks like, making it more accessible, flexible and inclusive for people from all walks of life.

For students like Elijah Akinfenwa, a young entrepreneur studying Business Management, The OU offers not only a route to a degree but the flexibility and support to do so while growing his family business.

Vic Motune, spoke to Elijah about how he’s using the skills he’s learning to make a meaningful difference to his life and his community.

Vic Motune (VM): What were you doing before you started studying at the Open University?

Elijah Akinfenwa (EA): Before starting at the Open University, I was working in a bank and had completely given up on the idea of going to university. I was about 22 at the time.

My parents had always wanted me to go, but they were also relaxed and felt it wasn’t the end of the world if I didn’t. Still, I’ve always been someone who wants to go beyond what I’ve seen around me.

The main reason I didn’t go earlier was because I was focused on music. I was determined to make it work and believed nothing else mattered, but things didn’t go as planned. I ended up settling into a career and started to feel like I was getting too old for university.

When I discovered The OU, I decided to take a chance. Luckily, I was selected for the Open Futures Scholarship for Black students, which made the decision easy. I chose to study for a business degree because my long-term goal is to work for myself and build something of my own, and I knew I needed the knowledge to do that.

VM: The OU’s unique model means that students can study flexibly online alongside other commitments. You seem to be balancing this easily. Would you say it’s more manageable than some people might expect?

EA: I see myself as quite lucky because my studies directly relate to my business, making it easy to apply what I am learning in real time, and it creates a strong connection between study and work.

That’s what makes the OU work so well for me. The flexibility means I can study from anywhere and fit it around my other commitments, which would be much harder in a traditional university setting.

That said, it’s not easy. You have to be disciplined, committed and make the most of the opportunities.

VM: Could you tell me about Liz Pie Pastry? From what I understand, it’s a family business.

EA: It started with my sister, who came up with the idea after we moved to London and realised there was nothing like what we do here. Coming from Nigeria, we grew up with that culture of meat pies and pastries, and we felt they deserved greater recognition. You see high street brands, but you don’t see our kind of pastries represented, even within wider conversations about African food.

At first, it wasn’t really a business, just something she wanted to try as a side hustle. I was helping with photos and social media, but wasn’t officially involved.

As it gained traction and people responded positively, we began to take it more seriously. The turning point came when we received a grant from The OU’s Open Business Creators programme in 2024, which really pushed us to grow and see its full potential.

VM: What is the Open Business Creators programme?

EA: It’s an extra curricular programme the OU runs. It provides grants, funding opportunities and free learning resources to help learners develop their businesses and business ideas. You use a tool called Validate to develop a structured business model and portfolio, thinking through every aspect before submitting it. A panel then reviews applications and awards grants to those with the strongest, most well-developed ideas.

I was one of the 2024 winners in the ‘Serious’ category, receiving a £5,000 grant. It was a turning point—it helped turn our side hustle into a real business and gave us the confidence to invest in growing our local presence.

VM: Many new entrepreneurs struggle with some of the key aspects of running a business despite having strong products. Did your studies at the Open University help build your confidence in managing Liz Pie Pastry?

EA: Absolutely. One of the biggest things I’ve learned is how to apply different concepts to real business problems. Instead of reacting emotionally when things don’t go to plan, I now take a step back, analyse the situation, and consider different solutions before deciding on the best course of action. That mindset has made a huge difference. It helped me think more strategically—solving problems with clear plans and realistic timelines.

VM: What kind of reactions have you received to balancing entrepreneurship and study?

EA: People are often surprised when I say I’m at university while also working and running a business. They wonder how I manage it all. From the outside, it seems like a lot, but for me, everything complements each other. It feels like I’ve built a life where each part is helping me grow, build resilience and exceed my own expectations.

Whenever I talk about the Open University, I describe it as an addition to your life rather than something that takes away from it. From my experience, the flexibility makes it easy to fit around everything else I’m doing. I am currently studying part-time, working through two modules with around eight assignments across the year, which feels manageable, but the OU lets you speed up or slow down depending on what’s going on in your life, which is helpful.

I think many people my age worry that going back to university means starting over. But it hasn’t felt like that for me. I was able to keep working and running my business while studying.

VM: What advice would you give someone who is considering studying at the Open University, but is unsure about moving forward and applying?

EA: I’d advise them to start by reading student stories to find people with similar experiences and see if it feels right for them. It’s also important to attend virtual open days or speak to the OU advisers directly about their situation.

I chose the Open University because I knew I didn’t have all the knowledge I needed to succeed. I believe that knowledge is power, so it was a decision I had to make, and being selected for a scholarship only reinforced that choice.

I have a friend who started at The Open University after I encouraged her to try it. She was interested in learning more about her subject but was initially nervous about committing to six years of study.

I told her not to focus on the length of time, because it’s similar to a job. You don’t always know how long you’ll stay, but you commit because it’s something you need or want to do. Studying should always connect to passion—if you care deeply about something and want to grow in it, gaining knowledge is essential.

VM: How do you see the Open University shaping your future business goals and your life?

EA: In terms of shaping my goals, I take a lot of ideas from my study materials, particularly areas like economics, and think about how I can apply them to Liz Pie Pastry.

Looking ahead, our five-year goal is to open our own pastry shop as a space where young people can socialise, connect and study, while enjoying our products.

We also want to get our products into major retailers like Tesco and Asda. This year we’re launching our Puff Mix ahead of summer, which we believe will be a gamechanger in the sweet pastry market.