Clegg Food Projects is on a Roll With New Greggs Extension
Clegg Food Project’s has completed an extension to a Greggs bakery to give greater capacity to the high street bakers to produce more savouries. The £250,000 project increased the capacity of Greggs’ base at Balliol Business Park in Longbenton, Newcastle-upon-Tyne.
This was the fourth time that Clegg Food Project’s, which provides solutions for major food operations all over the UK, has worked at this site since 2001 and the 15th project that the company has completed for Greggs.
John Moxon, Clegg Food Project’s business development director.
John Moxon, Clegg Food Project’s business development director, says: “The extension to the bakery at Balliol Business Park has allowed Greggs to increase its capacity to produce savouries from its existing site. In previous years we’ve built a cold storage area and other facilities there, so obviously it’s a site we’ve come to know quite well. The new extension is our latest project there but the total value of our work on the since 2001 adds up to £12-15 million.”
One of the notable aspects of the project in Newcastle was that Greggs was able to maintain its operations as normal throughout the building process.
He adds: “We were working on site even while production continued 24/7. That required close collaboration with Greggs so that we both knew each other’s plans and didn’t get in each other’s way. It proves again that we have the right skills and in-depth knowledge of this sector to ensure we can operate smoothly alongside our clients.”
