Knowledge and Experience
Through our many years of trading we have found that the best way to learn and grow our business is by listening to you, the customer. By taking the time to listen to the individual needs of customers in the catering industry we can tailor our service to their needs.
Our guiding principles are: Always supply superior quality – we source only the best and our experience offers you the best choice. Always strive for competitive pricing – because of our extensive levels of stock at all times we can always offer you the most competitive rates. Always maintain consistency – our storage centre in Billingsgate boasts the largest live lobster stock in London that is kept in fresh sea water.
Our growth so far has been natural and organic through our reputation. We only source the best, freshest fish straight from the boats and are always working to keep food miles as low as possible, and traceability as clear as possible.
Highest Standards of Food Hygiene
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognised system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimise or eliminate food safety hazards in their product.
Our food safety management procedures are based on HACCP principles.
HACCP involves:
- looking closely at what we do in our business
- what could go wrong and what risks there are to food safety
- identifying any critical control points
- deciding what action we need to take if something goes wrong
- making sure that our procedures are being followed and are working
- keeping records to show our procedures are working
It is important that we have food safety management procedures that are appropriate for our business.
