Jobs threat at Scots pâté producer

By Noli Dinkovski contact

- Last updated on GMT

Castle MacLellan produces a range of pâtés at its Kirkcudbright facility
Castle MacLellan produces a range of pâtés at its Kirkcudbright facility
A Scottish pâté producer has confirmed jobs are at risk following a difficult year of trading in a “changing and challenging” market.

Castle MacLellan Foods, which employs 105 people at its Dumfries & Galloway factory, has proposed number of operational changes to its business, including potential redundancies and changes to working patterns.

The company stressed that no final decisions had been made. It added that it would be consulting both its works committee and staff to seek ideas and ways of reducing the likelihood of compulsory redundancies, including part-time job-sharing and voluntary redundancies.

The Kavli Group

Castle MacLellan is part of the Kavli Group, owner of Primula Cheese. The Norwegian company sits under umbrella firm the Kavli Trust, a charitable organisation dedicated to humanitarian projects.

Products made at the Kirkcudbright facility include Smoked Salmon Pâté with horseradish and lemon, Roasted Mushroom Pâté with garlic and thyme, and Smoked Duck Pâté with Bramley apple jelly and tarragon.

It underwent a £5m factory expansion in 2015, nearly doubling its size and increasing capacity to 1,000t of pâté a year. The investment included new steam cookers, vacuum packers and conveyor systems.

‘Incredibly disappointed’

Castle MacLellan general manager Elaine McConnell said while the company was “incredibly disappointed”​ to have to consider potential redundancies, it would continue to invest in NPD and automation projects to ensure it was in a stronger position after this difficult period.

McConnell said: “This has not been an easy proposal to make. Last year was very challenging – both for the business and the market, and in order to build the business back to full strength, we have to put a plan in place.

“It’s important to reiterate that no final decisions have been made and we welcome any ideas our colleagues have as we begin consultations over the next few weeks.”

Related topics: Meat, poultry & seafood, People & Skills

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