Corking plans for Corkers expansion

Md Rod Garnham, who founded the company in 2011 with childhood friend Ross Taylor, said he had decided to invest in in-house processing rather than pursuing contract manufacturing.

The crisps were also packed at the Ely facility, he said, giving them 100% British provenance and enabling the creation of a product that could command a premium price.

“From the outset Ross and I were determined to deliver a high-quality product that supports British farming.​

“Rather than compromise the quality we believed making the investment in a bigger production facility would provide flexibility and control to deliver exactly what our customers want.”​

Rapid increase in sales​

Garnham, who has not confirmed the amount of cash invested in the expansion, said the move to grow capacity had been made in response to a rapid increase in Corkers’ sales. “In less than two years we have seen demand for Corkers increase dramatically with customers including the National Trust, British Airways, Jack Wills, Stena Ferries and Waitrose.”​

Farm-based business Corkers was providing a lifeline for nearby job seekers, said Garnham. “We also provide significant employment in the local area, which is a real challenge in such a rural location.”​

The company uses naturalo potatoes grown on the farm to make its crisps. It stores these on site at a temperature that does not allow starch to turn to sugar, which it claims is a unique selling point compared to competitors’ products.

Corkers currently makes six flavours of crisps, including sea salt and black pepper, sea salt and cider vinegar and pork sausage and English mustard.