Gary Rhodes Rhokett gets a booster

Md Martin Dockett told FoodManufacture.co.uk that the new cold production site in Hawkhurst, Kent allowed it to split ambient and cold production.

Dockett said: “This has alleviated some pressure on capacity and allowed us to spread the load. Turnover is currently £6m and we anticipate that we will be able to increase that to £10-12m in three to five years.”​

The new site is two miles from Rhokett’s original site in in Cranbrook, which now produces only ambient lines, such as cakes and pastries.

The facility has been built to the specifications of Rhokett customer Marks & Spencer, Dockett added and includes cutting-edge technology. It produces M&S Baked Alaska among other desserts.

Blue-chip customers​

Rhokett, which also supplies customers including British Airways, Pret a Manger and The Savoy, would be taking on new business on the back of its increased capacity, Dockett said.

“We are looking to develop organically with existing customers and also take on new business. We are a strong, ambitious company and will continue to explore new product ranges and invest in research and development to create luxury, high volume desserts.”​

The company secured significant funding from HSBC’s Commercial Banking team for the new site and funding from various investors including its co-founder, the Michelin Star chef Gary Rhodes.

Rhokett was established in 2002 with the support of Rhodes, managed by its two directors Martin Dockett and Peter Le Voir.