New wholesale food supplier launched for south-west


Two Brothers

A new wholesale business has been launched to supply fresh, ambient, dry and frozen foods across the south-west.

Two Brothers Food is the latest venture from Gavin Roberts, the Cornish butcher who made his name with Kernow Sausages which he launched in 2007.

Last year, he bought Vealls, a food wholesaler based in Newquay, Cornwall, to help grow his business and has now relaunched it under the new name that refers to its former owners.

Vealls was founded in 1964 by brothers Ron and John Veall, who increased their market share to a turnover of more than £1million, supplying more than 200 businesses in the south-west with a range of chilled, ambient and frozen foods.

Gavin (pictured centre) has relaunched the business with an reinvigorated offering designed to appeal to professional kitchens across the south-west and beyond.

He said: “Our aim at Two Brothers Foods is to deliver the finest, freshest seasonal foods and niche products – picked, prepped, packed and delivered with great service standards to the kitchen doors of chefs across the West Country.

“We have grown a supply network of like-minded food lovers who share our passion for great food, great products and great service.

“The result is a range of key kitchen staples, including quality fresh meats and poultry, deli, dairy and frozen produce. We keep an eye on the latest consumer trends, testing new ranges to help busy chefs create inspired menus which meet the changing demands of their customers, their business and their budget. We aim to set a new industry standard in terms of provenance, quality and consistency.”

Neil Haydock, executive chef at Watergate Bay Hotel in north Cornwall, said he was excited about the new business. “Gavin’s approach and ethos has ensured that Kernow Sausages has been extremely successful and is a respected brand in Cornwall.

“I’m looking forward to seeing what the future holds for Two Brothers Foods. Taking over Vealls and now relaunching it means that Gavin can take his approach to a wider audience with a larger product range.”

This includes a high-quality selection of meats with an in-house team of butchers processing every cut of meat freshly to order, with full details of provenance provided.

Gavin added: “We understand how important it is for chefs and their customers to know where their meat comes from, and how it was reared.”

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