We’re based in Bridgwater in Somerset – a very special, beautiful county renowned for its spectacular scenery and world class food producers.
From our Central Production Kitchen (CPK) here we provide full service, one stop catering using west country products. A ‘from field to fork’ ethos working with more than 20 local food and drink producers ensures only the finest, locally sourced, food is used.
The CPK is a brand new modern facility, capable of producing 15,000 meals per day. We cater for four restaurants, four coffee shops and numerous vending machines – feeding 3,600 workers at Hinkley every day. We also provide branded sandwiches, salads and other food to go options.
Managing Director Steve Braithwaite, formerly Sales Director at the politician’s favourite the Ministry of Cake, Steve joined the business in 2017. His vision is for the company is to expand it beyond Hinkley and into wider UK markets in the restaurant and retail trade, with a particular focus on providing employment and apprenticeships to the local community in Somerset.
“I joined Somerset Larder in 2017 and I am really excited about the opportunities it brings to local communities and suppliers. In conjunction with local colleges, we are training a growing workforce which will create a legacy behind Hinkley Point C and will benefit the whole of the south west. The scale of the operation is amazing, we now have four restaurants on site and four coffee shops. The team is continually seeking to improve what we provide to the workforce.”
Somerset Larder Chairman Chris Ormrod took on the role in early 2017. As well as his Larder work Chris is also MD at Wincanton based ingredients supplier The Flavourworks and Chair of Governors at The Taunton Academy.
“The Somerset Larder team should be rightly proud of what they have achieved in an incredibly short period of time. We have evolved from being a small and diverse group of suppliers into a fully fledged catering organisation with real ambitions for growth.”
Financial Director Nick Hancock joined the team in May 2019 and is a chartered accountant, previously a partner in the regional accountancy practice Albert Goodman LLP.
“I helped form Somerset Larder six years ago as a client so I have been there from the beginning, advising the business on its creation and then its growth. The company has grown rapidly and I’ve been there to help control that and am now on board to plan for the next stage. My mission is to steer the company through controlled growth, leading to long term success, whilst maintaining the true local roots of supply and the building of an impressive team of workers.”
“The next goal is the ‘legacy”: the creation of a Full Service Catering business to take Hinkley Point C through to completion and to pick up further outside catering contracts, to ensure the long term viability of the company. We’re creating a true brand now and the potential to take this further is massive.”
Founding member of Somerset Larder butcher Malcolm Pyne has grown his business beyond what he ever thought possible. Pyne’s of Somerset now employs 50 people, including apprentices, a commitment that is important to Malcolm but which has only been possible with the long term opportunities brought by Hinkley Point C.
“It has without question given me the confidence to grow the business to the extent of actually purchasing another piece of land and building a purpose-built Food Standard Agency-standard factory floor. I would have never done that out of the normal retail arm of our business. The impact it has had on the business has been phenomenal.”
Commercial & Technical Director Stephen Stapenhill-Hunt. Over 22 years’ service in the Royal Navy, including the Falklands in 1982 and the 1st Gulf conflict in 1990, Carriers, Hong Kong Patrol Craft, Frigates and Submarines.
A specialist in Contract Management; left the RN and was appointed General Manager at Widmerpool Hall – the only hotel owned by the AA and their flagship training academy.
A spell broadening experience within facilities management of both hard and soft services working for Amey BPO, Ferrovial, Mowlem & Carillion followed, and then was appointed as Regional Manager – East Anglia for Selecta, Europe’s leading vending provider, 2 depots, 110 staff, 15 engineers and over 1,000 clients honed my leadership and management skills. A Member of the Institute of Hospitality and the British Institute of Facilities Management.
Since 2014 been involved in delivering the Catering solution for HPC contract with Somerset Larder and looking forward to building the legacy of the Larder into the South West.
A Member of the Institute of Hospitality and the British Institute of Facilities Management.
Operations Director & Culinary Lead Martin Smith. With well over 30 years’ experience in the hospitality industry, formerly Executive Chef at a large multi-site operation, experienced in all aspects of diverse catering operations, large hotels to small restaurants and everything in between. Focused on customer service and delivery with people and team development at the heart of everything we do.
Our team is proud, passionate and committed to using produce of the very highest standard. Creating a business to benefit the west country far into the future.