Aubrey Allen acquires Fromage to Age

22 July 2014 by
Aubrey Allen acquires Fromage to Age

Specialist butcher Aubrey Allen has launched a new high quality cheese service following the acquisition of Gloucestershire artisan cheese supplier Fromage to Age.

Fromage to Age has relocated from Chipping Campden to Middlemarch Business Park in Coventry and will continue to trade under its own name as a new division of Aubrey Allen.

Simeon Hudson-Evans, the founder of Fromage to Age (pictured right with Aubrey Allen managing director Russell Allen), will continue to manage the business with his colleague Chris Hunter and supply chefs with cheeses, olives, charcuterie and other fine foods.

"While we have been running a hugely successful specialist cheese business for the last 10 years, the deal with Aubrey Allen will enable us to significantly expand our brand and distribution network, as well as introduce our range of artisan cheeses to new discerning customers, said Hudson-Evans.

"Being able to use Aubrey Allen's professional systems and distribution network has also allowed me to concentrate more on cheese and less on back-office administration."

Russell Allen, managing director of Aubrey Allen, said: "We're really pleased to be expanding the business to include a wide ranging cheeseboard on our wholesale menu. A number of our customers already procure their cheeses from Fromage to Age, so we knew that adding a premier cheeseboard service would fit and complement our meat and fine meat products business.

"Our focus over the last few months has been to focus on developing the expertise and skills of our own staff and setting up the same high quality and exacting standards for the nationwide distribution of our cheeses. We have also completed a custom-built extension to our Coventry facility, which has been specifically designed to provide the best possible environment to prepare and store the cheeses in the perfect condition for distribution.

"Being able to retain the expertise of Simeon Hudson-Evans and Chris Hunter has been an important part of the deal. Just like the meat industry, having the right knowledge and expertise in the procurement and storage of specialist cheeses takes years of experience, and we now can offer this first class service with total confidence of meeting our customers' expectations."

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