Producing the goods
Bibendum . . . Bread Factory . . . Chefs Connection . . . Nigel Fredericks . . . Robert Pigden . . .
At BaxterStorey, quality and reliability are two crucial factors in choosing suppliers. Price is important but suppliers are chosen primarily because of the excellence of their product and their ability to deliver. Where possible, local suppliers are used - ensuring freshness of produce and seasonal variety for sites round the UK.
FRESHNESS
The Bread Factory, based in north and west London, supplies world-class handmade breads to BaxterStorey's south-east clients as well as London's leading restaurants, deli's and cafés. The company delivers several times every day to ensure freshness of product - that is the kind of dedication that BaxterStorey looks for.
NO SECOND BEST
Miles Brown, operations director of fruit and vegetable specialist Chefs Connection, is also a longtime supplier: "We're a family run business and caring is what it's all about. In the end, an executive chef like
BaxterStorey's Ross Pike at Slaughter and May needs to know that he can order from us and get exactly what he's ordered. There's no second best, not at the level where he's cooking."
ACTIVELY SUPPORTIVE
Wine suppliers Bibendum and catering butchers Nigel Fredericks and Robert Pigden all supply BaxterStorey. Central London operations manager Eliot Wren explains these working partnerships:
"When suppliers are actively supportive it can make a huge difference. Bibendum supplied us for a VIP event at the Chartered Institute of Personnel Development recently and they were able to help us select appropriate wines to go with the menu we created.
"Their knowledge and enthusiasm means we can organise client winetastings and hospitality with complete confidence. "Nigel Fredericks and Robert Pigden are butchers that can trace animals back to an individual farm - that is helpful when many of our clients are becoming more demanding about sourcing fresh, safe produce."
Many BaxterStorey suppliers have been used by both companies before the merger. Those well-known by one but not the other will now be introduced to new catering teams eager to ensure they have the best possible produce.