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Established in 1995 by Jonathan Clarke and Simon Whitham the two partners operated from a small industrial unit supplying oven ready chicken to the retail butchers. In the year 2000 the company had outgrown its premises and moved to a brand new purpose built factory fitted with state of the art equipment they specialised in the production of chicken portions. The company continued to grow with a good reputation of being able to deliver a full range of poultry and game prepared and packed to each customer’s individual needs.
By the year 2005 the company was ready to expand again this time with the introduction of red meat enabling them to offer their customers a full range of fresh or frozen meat, poultry and game. This was a major step for the company but with the knowledge and experience of Directors Mick Burke and Jon Twaites now on board and using the same principles of always being able to supply the customer with what they want, when they want it…has seen the companies turnover increase to over 10 million pounds in the last year.
Much of Clarke and Whithams work derives from repeat business and recommendation. Every member of the team realises the customer service means meeting the specific needs of each and every customer on quality and service. This is achieved by hands-on management, and the insistence upon meat being produced only from approved and audited establishments. This, in turn, has ensured the Clarke and Whitham have built up a reputation for excellence.
Clarke & Whitham utilise their employees and processes to their fullest potential. And have built the company in such a way that they ensure optimum performance from the whole team. Production workers have become managers concerned with improving quality and consistency, whilst the sale team take pride in sourcing quality products to fulfil their customer’s requirements.
Quality control is, of course, at the very heart of the company’s success with all products being subject to rigorous quality control specification checks by Clarke and Whithams own quality control inspector. Comprehensive HACCP systems from the basis of the company’s food safety management controls, identifying critical control points at every stage of the meats progress throughout the factory. Whats more with tractability being vitally important in the modern world, Clarke and Whitham has to be satisfied that all meat arriving at its premises result in a high standard of animal welfare, hygienic slaughter processing and temperature controlled distribution. With this in mind, the company has established firm tractability controls on all meat, starting at the farm gate going all the way through to delivery.
How, though, does Clarke & Whitham ensure total quality when dealing with such volume? The answer is simple, and revolves around asking exactly the same questions as the customer does: only more often. Is the incoming meat up to company standards? Is the equipment in the factory in immaculate order? Are all staff properly trained in food hygiene? Are temperatures set, controlled and monitored at every stage of production, storage and delivery? The answer to all of these questions is an undoubted yes, but Clarke and Whitham continues to ask those very same questions day in and day out in order to guarantee that the customer receives nothing but the very best.
This is only possible, of course, because the staff at Clarke and Whitham are some of the finest in the industry. Highly skilled and backed-up by continuous in-house training, the company’s employees are both dedicated and enthusiastic, committed to providing customers with exactly what they want, from chicken wings through to the finest cuts of beef. This dictates that the products and service supplied not only meets but also, in most cases, exceed expectations. 
Therefore whatever your requirements you should call the company today on 01484 480486 and discover exactly how Clarke and Whitham can help to give your business a competitive advantage.
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