Higgidy seeks new facility
Higgidy has gone from strength to strength since its establishment in 2003 and is on course to turnover £8.3m this year. The firm, which produces 100,000 pies a week and employs 130 staff, began a four month expansion plan last October – when an existing 8,000 sq ft facility was extended to 13,000 sq ft.
Commercial director Mark Campbell told FoodManufacture.co.uk: “We’re moving towards capacity so we’re looking at further expansion in this area. We feel very grounded in Shoreham and have invested heavily here.”
Higgidy’s products include handmade pies, quiches and tartiflettes – fresh twists on classics: Spinach, Feta and Pine Nut or Steak, Ale and Stilton Pie.
Down memory lane
“There’s a real nostalgia element involved – pies and quiches like your grandmother used to make,” said Campbell.
Higgidy principally supplies Sainsbury’s and Waitrose, but also Booths and Budgens, and Campbell says relationships with major retailers have challenged Higgidy regarding capacity, technical capability and price.
“We’re proud of being both a manufacturer and a brand, because this provides an organic link with our consumers. I don’t want to knock the success of great British brands like Innocent [which does not make its own products] but we do everything from scratch.
“Handmade products give us real flexibility where new product development is concerned. We can turn a concept into a product in as little as eight to 10 weeks.”
