Poultry giant's senior boss to lead temperature-controlled business

By Rod Addy

- Last updated on GMT

Poultry giant's senior boss to lead temperature-controlled business
Former Bernard Matthews senior manager Colin Taylor has been appointed the new CEO of temperature-controlled food operation Magnavale.

Taylor has more than 30 years' experience in the food industry, having worked with major manufacturers such as Moy Park, Pinguin and Vion. His most recent post was as chief operating officer of Middle East food and logistics business Mezzan, but before that he was group operations director at poultry giant Bernard Matthews.

"It is an exciting and crucial time to be taking to the helm at Magnavale,"​ said Taylor. "The company has made many positive changes in recent years and it will be fitting to bring these all together under one 'roof' and maximise their full potential as one entity and create a further competitive advantage in the cold storage business."

Stuart Hancock, co-founder and shareholder of Magnavale, added: "Self-motivated and results driven, Colin has proven management and leadership capabilities enabling him to deliver meaningful and measurable bottom-line results. We believe that Colin's 'can do' attitude makes him the ideal choice to lead Magnavale forward and we look forward to working with him when he joins us in October."

Since founding Magnavale in 2014, original shareholders Stuart Hancock and Stephen Lawrence have brought together several small, largely family-run businesses. They have seen the group grow to include bases in Chesterfield, Liverpool, Scunthorpe and Warrington. All these sites now operate under the company's flagship brand, Rick Bestwick, which became part of Magnavale in 2013, as well as entering into a five-year logistics partnership with northern Europe shipping and logistics company DFDS.

Related topics: People, Manufacturing, Meat & poultry

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