Harvey & Brockless

What a fantastic year it’s been! We’re proud to now be part of your journey and to work alongside The Compleat Food Group in delivering the very best quality food. It’s been a pleasure collaborating with such a passionate team, and we’re excited for all the opportunities and successes that lie ahead. Here’s to an exciting future together!✨

Did You Know?✨  At Harvey & Brockless we operate a vast network of depots worldwide, including facilities in London, Worcester, Scotland, the UAE and across the rest of the UK. London Depot: Equipped with advanced cheese production capabilities, including flow wrapping, cheese wedging, grating lines and a warehouse and distribution operation. Worcester/Evesham Depot: Home to our cheese dairy and the production of our sauces and bespoke olive mixes, there is also a warehouse and distribution operation. Scotland Depot: Proudly supplies some of the finest hotels and restaurants across the country. UAE Operations: Our Dubai facility offers the same leading next-day delivery service across the UAE, serving prestigious clients such as Emirates Airlines and renowned 5-star hotels. H&B operates a fleet of 87 vehicles (76 in the UK and 11 in the UAE), working around the clock to provide next-day delivery to chefs nationwide. Additionally, H&B exports to 11 countries internationally from both the UK and UAE, showcasing the global reach of premium products.

Thank you, Hotel Du Vin, for such a kind and thoughtful celebration of our partnership! 🎄✨ We are incredibly proud to work alongside a business that shares our passion for quality and craftsmanship. It’s an honour to see our artisanal products bringing joy to your guests this festive season. Here’s to many more opportunities to spread holiday cheer together—and to continuing to celebrate the traditions and tastes that make this season so special. 🎁🧀 Merry Christmas from all of us at Harvey & Brockless!

✨Welcome to our new monthly series of supplier visits✨ We had the pleasure of visiting the award-winning Winterdale Cheesemakers, London’s local cheddar, just over 20 miles from the city. Not only are Robin and Carla the husband-and-wife team behind Winterdale, dedicated to being carbon neutral, but they also manage the entire cheese-making process themselves, making for a truly wholesome production. Sustainability is their top priority. The only energy required for the cheese-making process is for scalding, which involves raising the temperature of the cheese curd. To achieve this, they have installed a ground source heat pump that utilises natural heat from the ground to provide hot water for the dairy. Additionally, they have a 10kW solar array that meets all their electricity needs, ensuring carbon-neutral operations. The cheese is then matured for up to 10 months at a consistent temperature of 10-12 degrees Celsius in their cave beneath the dairy, which was dug out from the chalk downs. We are always so happy to visit our producers, and we love that so many are taking such a positive approach to sustainability, something we are really focusing on continuing to improve ourselves in multiple areas of the business 🌱

We are looking forward to host the HIT Scotland Building Blocks of Patisserie workshop next week for this years scholars within The Signet Library in Edinburgh. We received some amazing support from Harvey & Brockless and Dole Food Company - Mark Murphy ,and from my dear friend David Lilley Executive Chef of the W Hotel in Edinburgh. Keep an eye open for our Hub International UK socials on Monday - Tuesday as we share the images of the delicious creations of the workshop. The future of Scottish hospitality is bright and all of us industry professionals are responsible to keep polishing it to maintain its shine - to develop the future talents. #hitscotland #hospitality #culinarytraining #development Lauren Shields Stephanie Wade Karen Kelly Heritage Portfolio

HIT Scotland The Building Blocks of Patisserie two day pastry workshop in some pictures. Massive thank you to The Signet Library Heritage Portfolio for allowing us to host the event in such a beautiful setting. To see some of the scholars talking about their experiences please check out the video we put together at Hub International UK page. I would like to say a massive thanks to Holly McAllister and Harvey & Brockless + VALRHONA for their sponsorship of the amazing chocolate and purées. The Edinburgh Butter Co. for sponsoring all the butter needs for the two days workshop and Louise Chisholm at Mark Murphy for the wonderful fresh fruit and dairy ingredients. The scholars had an amazing lunch at the Radisson Blu Hotel, Edinburgh and we finished the scholarship with a tour of the W Edinburgh with hosted by Chef David Lilley #hitscotland #hospitality #catering #training #workshop #chefs #developingtalent Lauren Shields Scott Devine

Calling all chefs looking to show off their skills!👨🍳 International Salon Culinaire is returning to HRC at Excel London from 17-19 March 2025 - Have you looked at the competition schedule yet? https://lnkd.in/eNhQjneT You can expect: 🌟New competitions that aim to challenge your skills 🌟Leading industry chefs joining our panel of judges 🌟To work with some great products from our partners including St Ewes, Cornish Sea Salt Co. Ltd, Harvey & Brockless, Aussie Beef & Lamb, VALRHONA, DELLUGO LIMITED and many more We can't wait to see you there!👨🍳 #cheflife #SalonCulinaire #chefcompetition #ISC25 #FDHW25

On Saturday, 16th November, a small group from our team successfully completed a collective challenge of running and space-hopping 60km in support of Men's Health. Through this initiative, we raised an impressive £1,108 to help raise awareness for men’s mental health and prostate cancer.✨🏃🏆 We would like to extend our heartfelt thanks to everyone who generously donated to this important cause. Together, we are making a difference.✨ Well done to the team for their outstanding effort! Here are some photos from the day.✨

✨Welcome to our new monthly series of supplier visits✨ Yesterday we were delighted to visit Keen's Cheddar Dairy✨ We had the unique opportunity to learn about their incredible backstory and witness the artistry behind their cheese production. 🧀✨ The Keen family started making cheddar at Moorhaynes Farm in 1899. Five generations later and not much has changed. The award-winning cheddar is still made with raw milk from their own herd to make the 25kg, clothbound truckles by hand, which are then matured for around 10 months. The cheeses are regularly turned, brushed and graded during this period to make sure they reach their full potential. There’s a nutty, fruity tang to the cheese, with a savoury finish. A true West Country classic. ✨🧀

A few months ago, we were delighted to officially be acquired by leading food manufacturer The Compleat Food Group in their largest acquisition to date, continuing the journey to become the UK’s number one chilled prepared food company.    The Compleat Food Group has expertise in high quality, delicious food from across the Mediterranean deli and continental meats categories into the retail brand space through its global outsourced model and will see its turnover surpass £1 billion.   Formed in 2021 and backed by private equity firm PAI partners, they currently employ 4,600 staff across 13 sites. The collaboration is set to offer some exciting opportunities in the future and we are looking forward to what will come!    Nick Field, CEO at The Compleat Food Group, said: “We are delighted to welcome this new addition to The Compleat Food Group. Harvey & Brockless has a long heritage and passion for sourcing the best speciality food from across the UK and the globe for its customers, which aligns perfectly with our mission of creating great quality food that people love to eat.” “The parallels between our two businesses are very strong, and with the fantastic product range of Harvey & Brockless, the acquisition will further extend The Compleat Food Group’s capabilities to the benefit of our existing customers, whilst also opening up new markets and customers for us to delight more consumers through our great tasting food.”