Engineering perfection into your controls
ProMach make rearsets and yokes that the best-of-the-best trust in
Hidden away on a small, industrial park on the outskirts of Nuneaton lies one of the jewels of the British bike industry with a CV including not just the likes of Triumph’s Moto2 prototype, but also racers such as Michael Dunlop, Steve Hislop and Niall Mackenzie. ProMach are the specialist machining firm set up by ex-racer Mick Edwards in 1995 and now renowned for arguably the best precision-engineered rearsets, and adjustable yokes available.
Now 62, and ably assisted by long-time colleague Spud (Brian Hudspith), Mick is ProMach personified. With an engineering background he started supplying machined parts for Devimead Ducati before, recognising an opportunity, he took over the old Devimead unit in October 1995 where he launched ProMach.
He quickly gained a reputation for quality race rearsets and formed close associations with Rob McElnea’s Boost Yamaha squad then V&M and, more recently, Smiths and McAdoo racing, Ryan Farquhar and more.
“I’ve always said ‘any twit with a CNC machine can do what I do’,” says Mick, bluntly. “But they haven’t my knowledge and experience of racing and the paddock and that’s what riders want.”
After growing to a staff of four before the financial crash, Mick changed to focus more on specialist prototype machining and subcontracting for the likes of Triumph. Today race parts comprise only about 25% of ProMach’s business (previously it was nearer 90) with Triumph and other sub-contracting accounting for the rest.
And Mick wouldn’t have it any other way. “I like it small and enjoy taking something from scratch
to finished product. I’ve always preferred one-offs, designing something and then passing it onto someone for production.”
Nor is their workload in any way predictable or routine. Another client is Warr’s Harley in London, producing one-off parts for custombuilder Charlie Stockwell.
Yet there is one constant; quality. “Quality has always been the thing. Quality first, cost second,” he says. “It’s summed up by the fact that we’ve never done much advertising, haven’t even got a website. It’s all word of mouth.”
And long may it continue.