Icelandic-style yogurt manufacturer secures funding
The manufacturer, which produces Icelandic-style Skyr yogurt, using British milk, secured the investment with the help of accountant Garbutt & Elliott.
Hesper managing director Sam Moorhouse said: “[Garbutt & Elliott] have been integral in positioning us for the next stage in our development. We are grateful for their expertise and the new investors who have placed faith in us.
“The investment, and setting up an accounting system, enables us to pursue a national supermarket account. Our long-term aim is to make Hesper Farm the top British Skyr brand and to introduce other innovative dairy products.”
New jobs
Hesper planned to use the investment to create six new jobs and dramatically increase Skyr production to 55,000kg this year – up from 9,000kg produced in its first year of operation.
Garbutt & Elliott partner Tony Farmer said: “Sam has a great natural product and the new investors are supporting an innovative UK food product with huge sales potential. We are excited to be applying our food sector experience to assist the growth of the business.”
Established in 2015, Hesper Farm Dairy supplies its thick Skyr yogurt to 110 stores across the north of England, including Booths, Morrisons and farm shops, as well as Harrods in London.
Minimal machinery
Skyr yoghurt is made in a 24-hour labour-intensive process, using minimal machinery by incubating skimmed milk with live active cultures and straining away the whey. Each pot uses four times as much milk as traditional plain yoghurt, making a thicker and creamier product.
Lead investor, founder and chairman of Elland-based BCA Group Wim Batist added: “While Sam had financial help from his parents to set up, he needed a lot more to reach where he wants to be.
“His business has potential to become a multi-million pound operation, especially with his strict quality control.”
