Braehead Foods outgrow premises
Quality game producers Braehead Foods Ltd moved into their new purpose built factory at Moorfield Park Industrial Estate, Kilmarnock earlier this month.
At 30,000 square feet, it is more than 6 times larger than the previous factory and will allow them to meet demand for more quality game and fine food distribution and processing.
The new building is open plan, set over two floors and houses a state-of-the art processing area, cold storage and dispatch docks.
The state-of-art development and production kitchen is designed with today's busy chefs in mind; the experienced chefs at Braehead are constantly planning and designing new and exciting ranges of quality, cost-effective products, such as terrines, stocks and stuffed poultry.
As well as increasing the range and capacity of products available the new building will also house a demonstration kitchen, a cook school, restaurant, take-away and shop, thus promoting the Braehead brand to more people through the introduction of direct sales to the public.
The restaurant will cater to the whole industrial estate and the public. And there will be a separate 'canteen' area for delivery drivers as well as a drive-thru take-away.
The cook school and demonstration kitchen, due to open at the end of the year, will run courses on the preparation of meat, fish and poultry for both trade and public. All-day classes for the public will run between 10 am and 4 pm and will begin with coffee and pastries in the tasting room, an area set aside exclusively for cook school participants.
The shop will sell cooking related merchandise, from pots and pans and crockery through to food products, and will be open to members of the public as well as those attending the cook school. Income generated by the cook school will be put directly back into the industry through the hosting of training sessions and demonstrations for young chefs, something that Craig Stevenson is passionate about.
"With the resources we are currently building I aim to provide support and encouragement to developing chefs by inviting them here for 2 or 3 days of intensive training - this will be fully funded by cash generated by activity at the cook school," he said.
There will also be a demonstration and hands-on area where specialist chefs from the UK and beyond will hold their own demonstrations.
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