We started making soups at our Co Durham kitchens in 2004, focussing on producing the best tasting fresh soups on the market.

More recently we have added pastas with sauce and chunky baked potato fillings to the range.

Taste comes from both the ingredients, which we source fresh and locally where possible, and the cooking process. Our understanding of these factors enables us to operate with confidence in the market, not content to follow others.

So why are we different?

• We want to be the best producers of soup, not the biggest
• We know the optimum batch size for cooking a good soup, so this is the batch size we use (it’s not the most cost effective, but it is the best)
• Our soups and pastas are made by trained chefs, not food assemblers. Why? A carrot from Yorkshire in October will not taste the same as a carrot from the Spey Valley in March, so every batch has to be adjusted to obtain the right balance and depth of flavour. Only a chef can achieve this every time.  

Location

Based in Consett, Co. Durham, we have a strong local skill base to assist our head chef Mark Crow.

Please see contact us page for a map of where we are.