Wednesday, June 13, 2007

Sing when we're fish(process)ing!

BEING a journalist is a privilege, but with the territory comes some tough challenges, difficult people to deal with and agonsingly having to report on aspects of life people would rather bury in the back of the filing cabinet and throw away the key.
Not this week though. A little tip from a business acquaintance and I found the Monday morning notice to the stock market about a disposal by the London-based Real Good Food Company. Not quite the whole story though, this sale - and let's face it a £35-million sale is not just any transaction - could unlock majhor expansion for the subject - our very own Five Star Fish.
Bought from founder John Fenty for £20-million just three years ago, the directors who remained have added value to an added value processor at a level of £15-million.
"Delighted" was the key word in MD Danny Burton's summing up of the situation, and he has every right to be. Coming in to a company, learning how it works and then taking over the mantle from the chap who built it up is no easy task. But what he and the management team has done is nothing short of phenomenal. Against rising raw material costs and energy prices they have progressed at a rate of knots and want commending for it. I just hope they remember the efforts and when the nominations for business growth awards are sought, they take pride in the work that has been done and get the recognition they truly deserve.
British Seafood's talk of admiration for Five Star is accolade enough perhaps, but there is more to be gained I feel.

SPEAKING of awards, I'll be dusting down the black tie next week ready for the Northern Lincolnshire Business Awards, sponsored by our goodselves at GSMG and organised by Hull and Humber Chamber of Commerce. With virtually 500 people booked in, John Sergeant speaking and a casino feel to the proceedings, I think it is fair to say we are in for a good night.
I look forward to seeing you there if you are going, it not - catch up with it all in a double page special on Tuesday, June 26.

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