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Our business structure
Whilst we have our Foodservice, Ingredients and Retail channels, the rest of our business is structured to support each sales channel. We’ve got seven departments, each with a unique role to play in our service:
Export
Most of our customers are in the UK. But don’t let that put you off – if you are looking from farther afield, then talk to us about bulk export of our specialist products. We have customers all over the world and supply chain expertise wherever you are. Oliver Leatham, our Export Development Director, and one of the founders of the business ensures our products can be found all-round the world.
Finance
Headed by Douglas Dunbar, we’ve got a highly qualified and experienced team of people working together to ensure we pay our bills, and get paid.
Marketing
Clive Moxham, Director of Sales & Marketing leads our marketing team, who look after all our brands, our websites, our marketing strategies, and all PR & design duties.
New Product Development
Our dedicated NPD team, led by Clive Moxham, are constantly out in the marketplace looking for the next big thing, researching trends, bench marking products and generally on the lookout for interesting, exciting or unique food. They are also responsible for bring these products to the market, working with suppliers to ensure they satisfy our strict quality demands.
Operations
Our Operations Director Martin Macklin ensures all our facilities are up to the high standards we expect, and that our transport team gets any of our 2000 products to your door.
Purchasing & Buying
Aoife Sherry, as our Purchasing & Buying Director runs a large team of people, speaking many different languages, who make sure we buy the right food and we manage our stocks efficiently. Sounds easy but it’s a complicated and highly specialised department.
Technical
Martin Jarvis, our Technical Director, leads his team of industry technical professionals, working in collaboration with our supply partners around the world to improve their systems and processes to exceed best practice food quality, safety and legality. This is underpinned by the award of external accreditations such as ISO 22000.