Our Story

In those early days the sales figures were modest, but the customer base grew and so did Beacon Foods, in 1998 they doubled their production area and added ovens to expand the range and capabilities. Edward and Rae have always put the customer at the heart of all they do, going the extra mile to deliver an outstanding service.

In 2000 it was time to expand again (These people don’t stand still for long), a 3.8 acre site was purchased and developed into the 36,000sq ft low / high risk factory that we’re in today, and it doesn’t stop there! The factory has had continuous investment from our £400,000 water treatment plant in 2005, to our £300,000 steam jacketed kettles in 2008. Lets not forget 2006 when we implemented our Marco recipe formulation and traceability system, which offers us real time traceability of all of our product range its all very clever stuff!

Our factory has changed over the years to meet with our customers ever changing demands and trends. In 2011 it was time to expand our packaging. We introduced automation allowing us to offer portion controlled sachets and dip pots. 2014 saw the addition of our high care department giving us the ability to produce ready to eat raw products, to sit along side our low care and high risk departments. Our latest implementation  is our Redzone continuous improvement system, which combines real time manufacturing performance  such as OEE (Overall Equipment Effectiveness) and online kaizen capabilities. This system will make our factory even better and more efficient.

The Beacon Foods story is not only about our excellent factory, our team of dedicated staff have also evolved over the years, some have been with us from the start! We now employ over 120 people who are an essential piece of the Beacon puzzle. Though we still have a family vibe, our outlook is commercially savvy and our products and expertise are in big demand by some of the biggest food manufacturers and food service providers across the country.