Essential Cuisine invests £1M in new manufacturing plant
The firm’s new 1,486m2 factory – built with support from HSBC’s Liverpool Commercial Centre – will enable it to significantly expands its production capacity and drive growth plans. The factory has been constructed on land acquired behind its existing office and warehouse premises in Winsford, Cheshire.
The firm turns over £5M a year and employs 39 people across its business. Turnover was expected to rise by 10% in its current financial year.
Nigel Scott, the manufacturer’s finance director, said growth was being constrained by outsourcing manufacturing.
‘Single shift production facility’
“So it was a natural step to develop our own production facilities,” said Scott. “This gives us greater control, cost efficiencies and the capacity to expand the business; we currently operate a single shift production facility, so there is plenty of headroom for growth.”
The HSBC team produced an innovative and flexible funding package to meet the firm’s needs, he added.
Rikki Griffiths, HSBC Liverpool area commercial director, said the firm’s investment had benefited both the business and the local economy with the creation of 15 new jobs.
“It has a clear growth strategy and a strong and experienced management team, both key ingredients for success,” said Griffiths. “We are pleased to have been able to support this important development and look forward to working with the company in the future.”
Essential Cuisine was established in 1995 by its current owner Nigel Crane.
Anton Mosimann at the Dorchester Hotel
Crane, who trained under celebrity chef Anton Mosimann at the Dorchester Hotel, London, set up the business after difficulty in finding high-quality stock powder that met his requirements.
The firm began selling six stocks to local pubs and restaurants and now offers a full range of stock products, focusing on a kitchen-made product that is quick and simpler to produce than making stock from scratch.
Essential Cuisine serves four main sectors – hotels, contract caterers, pubs and restaurants and education. While the business served mainly the foodservice sector, it also supplied food manufacturers and specialist retailers.
According to the firm’s website: “Our product integrity, taste and performance is relevant to all chefs seeking convenience without quality compromise, whether it is in hotel restaurants or banqueting, gastro pubs or carveries, sports arenas or outside event catering, city director dining or staff feeding, universities or catering colleges, local authority caters’ association schools or independents, hospitals or nursing homes.”
