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St John Bakery officially reopens after a year of refurbishment


London’s St John Bakery has cel- ebrated its official reopening after a year-long refurbishment. The bakery, housed in a railway


arch on Druid Street in Bermond- sey, London, started the refurbish- ment in March 2022 to meet its growing waiting list for its sour- dough breads, pastries and other baked goods, including its rasp- berry jam doughnuts. The refurbishment cost £300,000 with St John bakers parallel running the bakery. The team lost one day of baking in the year-long process. Trevor Gulliver co-founder of


St John, said that due to material shortages and delays from equip- ment manufacturers the project took longer than expected. But, he added, the team was “delighted” with the outcome. The refurbished bakery has new


ovens and laminators and a re- equipped and enlarged tempera- ture-controlled pastry department. Gulliver said the bakery


St John co-founders Fergus Henderson (left) and Trevor Gulliver (right)


had“more than doubled” its capacity. Alongside stocking its own restaurants and counters in Smithfield and Covent Gar- den, its products are also stocked in Selfridge’s Food Hall, and the newly opened Lightroom in King’s Cross, as well as various cafés in London. Gulliver said: “This has been a


longer and more difficult process against the backdrop of the pan-


demic and economic crisis, but we are better for the challenge I think! We’ve kept up supply of our daily breads, an important responsibility borne by all bakers, and we are now in better shape than ever to face the challenges and to enjoy the opportunities ahead, onwards.” St John Bakery opened in 2010


as part of the St John franchise, which began in 1994.


Winter Tarn Dairy invests to meet increased demand for its Michelin-starred butter


Family-owned Winter Tarn Dairy in Cumbria has invested tens of thousands of pounds in a new production facility and spe- cialist packaging machinery to meet demand for its salted and unsalted foodservice butter packs. Following on from its launch


in September 2021 at the Restau- rant Show in London, the dairy has secured several key contracts for its 10g butter portions, includ- ing with West Moreland Services, which operates six outlets across England. It also delivers its butter to nine of the 11 Michelin-starred restaurants in Cumbria. To meet demand, the dairy


moved production from its orig- inal location in the Eden Valley nine months ago and relocated to a purpose-built factory unit on the outskirts of Kendal. It invested £150,000 in an array


of updated production machin- ery, including two walk-in fridges,


www.thecaterer.com Harry Jackson oversees production at family-owned Winter Tarn Dairy


state of the art butter churners, and the specialist Corazza FB220 butter moulding and portion wrapping machine. Harry Jackson, who oversees production at the farm, said the machinery will increase produc- tion capacity,from packing 30,000 10g portions a week, which until now was done by hand, to 12,000 in an hour, equating to between 200 and 250 portions a minute. Winter Tarn Dairy’s butter won


three gold stars at the Great Taste Awards in 2012, three years after it was founded by Jackson’s parents, Jeremy and Tricia Jackson. The farm receives its milk


from Balmers Dairy in Burnley and Threlfall Dairy in Blackburn, small-herd dairy farms in neigh- bouring Lancashire. Jackson said: “It’s really excit-


ing to expand, and it’s great to see that people are opting for better quality food.”


Cawston Press has announed its new operations director, Jeeten Poonit His previous role was as UK and Europe head of procurement in agriculture and ingredients at Pladis Global. He has over 30 years of food and drink experience working across companies including Godiva, Britvic and Diageo.


28 April 2023 | The Caterer | 45


Oetker Collection has appointed long-service employee Jens Hackebeil as its chief financial officer. Hackebeil has also joined the company’s executive committee. He began his career at Oetker Collection in 2011 and has held several senior finance roles on property and corporate level.


The Foodservice Equipment Association (FEA) has appointed its new chief executive, John Cunningham, who will be taking over from departing chief executive Keith Warren. Cunningham has experience within the hospitality sector due to his previous role as director of professional development at the Institute of Hospitality.


Movers


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