Fine food wholesaler expands into larger premises

The new facility, funded by HSBC and LEADER grants, will help Curd & Cure to not only stock a wider range of local and continental farm shop and deli products, but to also obtain SALSA accreditation, work closer with local producers, increase capacity of its production facility and improve efficiency and service levels. Growing the business in Surrey, Sussex and London is also part of progression plans.

New owner and managing director, Stuart Grant, recently took over the 30-year-old business having worked for the company for over a decade. He states that the company is growing at a fast pace having restructured the business and expanded his team in January 2018.

He said, “Building and moving into our custom-built facility was a big milestone for the company and something I have been working towards for a number of years now. We are delighted to now be operating for our new premises and really start pushing our offering and services forward. The dramatically increased space not only will allow us to start listing hundreds of new artisan products but will also increase production capabilities and efficiencies and will also allow us to achieve higher levels of accreditation which is essential for the continued growth of the company.”