The 5,100m2 facility will be built at Hillside Farm, Morecambe and will supply some of the UK’s top hotels, restaurants and retailers with beef, lamb and pork.
The new site will feature the latest preparation, packing and refrigeration facilities.
Harrison Pitt Architects, who designed the new plant on behalf of Althams, said the meat firm’s expansion plans necessitated the move to a larger site.
Richard Parker, a director of Harrison Pitt, added Althams’ aspirations were not possible with the constraints of its existing premises.
‘Economic boost to the area’
“This new facility will allow the business to operate more efficiently and will also provide an economic boost to the area by allowing new jobs to be created,” said Parker.
The building has been designed to give the appearance of a series of linked agricultural barns, with significant tree planting planned around the site to reduce its visual impact on the landscape.
On-site parking and cycle storage facilities will be provided. Althams also intends to provide its own shuttle bus service to offer sustainable transport to employees travelling from Heysham and Morecambe.
Construction work on the factory is due to begin later this year.
Established in 1856, Althams Butchers employs more than 100 staff at its existing premises at White Lund, Morecambe. It supplies meat products to wholesalers, serving hotels, restaurants, pub chains and catering companies across the UK.
Meanwhile, cheese maker Long Clawson Dairy has completed a £7M expansion of its headquarters in Leicestershire, in a bid to drive global sales.
The expansion, supported by funding from Lloyds Bank, included the purchase of new machinery to increase capacity for the production of Long Clawson’s stilton cheese.