All hail cabbage kings
WHEN it comes to the crunch Naylor Farms’ cabbages are kings and its coleslaw range reigns supreme, renowned for its firm texture and creamy, custom-made mayonnaise.
Growing and production take place on the 111-year-old family firm’s rich arable land in Spalding, Lincolnshire, an operation now turning over £26 million and employing up to 200 people, depending on the season.
White, green, red and Savoy varieties, plus a new pink cabbage that Naylor’s has co-developed, mature naturally, providing maximum taste in the raw ingredients that make up Naylor’s coleslaw and potato salads.
With an expanding range for customers in food service and retail in Europe, the US, the Middle East and southeast Asia, the core product includes cheese flavoured, vegan and low-fat options.
The cabbages’ texture and the coleslaw’s long shelf life make them ideal for export and fundamental to Naylor’s sealing a three-year deal with QSR Brands, the operator for hundreds of Kentucky Fried Chicken and Pizza Hut restaurants in Malaysia and Singapore.
Managing director Simon Naylor, who owns the business with his father
Brian, explains: “The crunch and taste of British cabbages cannot be replicated elsewhere.
“We are one of Europe’s biggest growers, our provenance is there for all to see and we have invested heavily in developing longer shelf lives so customers can enjoy the benefits of reduced waste and inventory costs and be protected against fluctuating prices. “Because we provide our own raw ingredients and are accountable for every step of the process we can guarantee supply.
“Our range has 120 days-plus chilled shelf life with no preservatives. Longer shelf-life products are going to be more in demand now because of coronavirus.” Close co-operation
‘The crunch and taste cannot be replicated’
between the Department for International Trade (DIT) and Naylor’s helped to overcome an early hitch in the QSR contract, which involves the export of 10,800 kilos of cabbages, when queries over the size of packaging held up four shipments at the border.
The DIT, very focused on lowering barriers to trade, “got us temporary approval with a view to achieving a more permanent change,” says Naylor. “That has been a massive help and means a big step forward for us and other British exporters.”
Growing demand and always with an eye on productivity, Naylor’s last year introduced the Schur Star packing machine which speeds up filling and avoids package sealing issues.
They have also added a linear weigher so when special product requirements occur “it’s easier to switch system to semi-automatic or manual”, says Naylor.
“We take innovation from in-house and partners to build best practice that is the envy of the world.
“We began as a single, family-run farm and now work with some of the biggest brands on the planet.”