Cheese Cellar

‘The last eighteen months has seen a collaboration between Cheese Cellar and Claire where she has been instrumental in the development and growth of our Patisserie business. This has been done via the following actions:

• Training of our staff regarding the product we sell
• Presenting to our customers at various locations around the UK, usually in groups of 40-50 chefs
• Presenting on our trade stands at national exhibitions
• Developing recipes using Cheese Cellar products which are then given to our customers
• Recommending new products to bring to our business. This has been particularly successful with the “Fresh As” freeze-dried range
• Recommending Cheese Cellar to a number of hotels and restaurants

It would be hard to put an exact figure on the increased revenue Claire’s contribution has brought to Cheese Cellar but it is certainly above £400,000, and still growing.

Claire’s work has been of the highest quality and her work ethic is outstanding. Equally impressive is the way she interacts with everyone, naturally putting others at ease and making herself clearly understood in all that she does: this is a very rare talent and helps create this magic where everyone wants to pay attention to her.

Working with Claire has been one of the highlights of my 30-year career within the food industry; she is a delight to work with and I’m sure this is something all those who have worked with her would express.

In a nutshell, Claire’s work has been exceptional, professional, and, for our part, profitable and enjoyable.’

Paul Brotherton, Cheese Cellar