Image by gribso via Flickr
Is Cornish Sea Salt another Cornwall Cluster life-style company or has founder Tony Fraser raised outside capital? He certainly has two non-executive directors and has got off to good start with turnover in the first year, £250,000. Energy costs must be significant to boil off all the water unless they have established themselves next to a cold store, like the one owned by my cousin’s family, suppliers to the catering trade in Cornwall and South Devon -Doble Quality Foods, which generates excess heat.
Cornish Sea Salt has plans to expand and it is all about getting the price points right and the packaging to attract the customers. From the photos on the website, the packaging looks very good and would make fantastic presents. But there is no “shop” on the site.
I bought Welsh sea salt for a Christmas present last year and now I have find an outlet for Cornish Sea Salt near Cambridge.
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Image via WikipediaDriving down to stay with my cousins, owners of Doble Quality Foods – suppliers to the Catering Trade in Cornwall and South Devon – I always look forward to my first pasty from the St Agnes bakery. Tasty, very tasty as they say and so are their butter buns.
Whilst St Agnes Bakery supplies the locals in St Agnes, Rowe’s of Penryn has been baking since 1949 and supply Doble Quality Foods and many others with a range of products. Rowe’s has a good website and tells of how the the miners used to hold the pastie by the crust side so not to put their dirty hands on their lunch. The problem office workers have with pasties is the crumbs getting into the computer’s keyboard – no shaking get them out!
“But the growth really began after Bill’s marriage to Phyllis Wallace in 1963.The combination of his baking and her selling skills and drive led to many more shops in neighbouring towns during the 1960s and 70s.” But if Phyllis was so important to the growth of the business why is there only an obituary about Bill on the website? It is all a bit like the Cambridge Cluster with the emphasis on the technology and not the key skill of selling!
I wonder if Phyllis owned any shares in the business or was a director? The world has changed a bit since those days but fortunately for us the Cornish pastie is still the best food for a bracing day on the Cornish coast and thank goodness we do not have to go down the mines to enjoy one! They did not have a business plan resource in those days.
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Image via WikipediaThe Cake Tin was “cracked open” from St. Ewe Free Range Eggs by Rebecca Morris starting in their farm kitchen. The cakes have been so successful that baking has moved to farm buildings converted by husband Andy.
The cakes are supplied to the Catering Trade in Cornwall and South Devon by Doble Quality Foods or you can always go direct but why miss a smile from a Doble Quality Foods driver!
St. Ewe has been producing egss for 25 years and the chickens are free to range during the day with eggs collected twice a day.
So a fascinating story of how one family in the Cornish Cluster is diversifying to keep bring us the best food. It must all be done with a helpful bank manager. I wonder if the banks are offering fixed rate loans for ten years at the special rates now available.
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