Bells £500k factory extension approved
In plans drawn up in 2017, the 418m2 expansion will allow the existing adjacent Dykehead Bakery, in Shotts, to focus solely on pastry manufacturing. The new facility is expected to open in 2020.
The two buildings will be linked by a connecting corridor, and a dry goods storage area is to be extended.
North Lanarkshire council approved the plans after there were no objections from the public. Its report said: “The proposed conversion and expansion of the industrial building is considered to be acceptable and will not detract from the amenity of the application site or the surrounding area.”
‘Delighted’ over approval
Bells finance director Samantha Murray said the company was “delighted” to have received final planning approval for the project.
“The expansion of our existing Dykehead Bakery will provide significant addition to our cake and pastry manufacturing capacity.
“In doing so, we will create an additional 10–15 permanent jobs upon project completion in around 18 –24 months”.
When announcing the new cake facility, Bells managing director Ronnie Miles said: “The investment in a dedicated cake bakery is the latest in a programme of capital expenditure and new product development across our sweet, savoury and pastry businesses.”
£3.6m pastry investment
In 2017, the company invested £3.6m in doubling its pastry production capacity at Dykehead. As part of the expansion, it created Bells Professional Pastry – an arm of the business dedicated to the quality of pastry manufacture and supply.
Food Manufacture visited Bells Food Group in 2016 as part of our Me and My Team series, which features in the monthly magazine.
Bells is claimed to be number one pie brand in Scotland. Its range of cakes and dumplings includes the famous Kirriemuir Gingerbread.
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