The history of Classic Cuisine

Classic Cuisine started 30 years ago, when the founders noticed a gap in the market for innovative and delicious meals for pubs and restaurants. The business was, and still is, led by chefs who have always been committed to supporting the food service industry by creating amazing dishes that can be served up on site.

The business grew from there, expanding to meet the needs of the growing hospitality sector. With some skills shortages within the food industry, many clients were keen to find partners who could create quality meals externally without sacrificing taste or experience for customers – and that’s what we did.

As the market has changed, we did too. Since 2008 we have focused on gluten free meals and introduced our vegan range in 2013. In 2011, we acquired dessert manufacturer Jon George to increase our dessert offering and broaden our range.

We saw customers develop a wider taste pallet and more of a desire for intentional cuisine, so we developed our range to meet that, and we’ve expanded into new sectors including retail and online delivery alongside our food service offering.

Alongside business growth, we’ve also grown the team. We are now a team of 50 with an average of 14 years working at Classic Cuisine. We’ve always been based in Northampton and have been continually investing  in our factory and equipment to improve efficiencies and cater to demand.

Over the last 30 years we’ve grown to become a leader in the food service industry and a specialist in free from dishes. Much has changed but much has stayed the same too – we are still led by our core values of creativity, quality and innovation, and always will be.