Naylor Farms' cabbages are well sought-after and so is its coleslaw range. Growing and production take place on the 111-year-old family firm’s land in Spalding, Lincolnshire, an operation now turning over £26 million and employing up to 200 people, depending on the season.
White, green, red and Savoy varieties, plus a new pink cabbage that Naylor’s has co-developed, mature naturally, providing maximum taste for the raw ingredients that make up Naylor’s coleslaw and potato salads. With an expanding range for customers in food service and retail in Europe, the US, the Middle East and south east Asia, the core product includes cheese-flavoured, vegan and low fat options.
The cabbages’ texture and the coleslaw’s long, shelf life make them ideal for export and fundamental to Naylor’s sealing a three-year deal with QSR Brands, the operator for hundreds of Kentucky Fried Chicken and Pizza Hut restaurants in Malaysia and Singapore.
Managing director Simon Naylor, who owns the business with his father Brian explains: “The crunch and taste of British cabbages cannot be replicated elsewhere."