Few large companies manage to stay in touch with their grass roots customer base. The bigger they become the more corporate the management and the less personal the service with little or no interaction with their most valuable asset……..their customers. Newsletters and Nectar cards just don’t bridge the gap.
What a great surprise then to be invited to “A Grand Day Out” by Mash Purveyors.
From humble beginnings peddling spuds in Spitalfields market in the early 1800’s
Mash is now one of the most respected suppliers to the restaurant trade in the capital working with the most demanding and difficult clientele…professional chefs……but they haven’t lost touch with their customers and continue to show just how important we are.
Monday morning then 9.00am and 60 chefs from all over London arrived at Mash HQ to be greeted with a Champagne breakfast, croissants, delicious cherries, smoked salmon sliders and much more. After breakfast (sorry no photos, haven’t mastered holding a champagne glass, smoked salmon and an iphone yet!!) we were ushered onto luxury coaches and taken to another family run business with a special history Secretts Farm in Milford near Godalming.
Here we were welcomed by the family, refreshed with cold drinks and then treated to a brilliant tour of the farm. Secretts grow a huge range of products, both avant garde and heritage, for cooks and chefs throughout the south. Our tour guide was Greg Secrett, 4th generation, enthusiastic, knowledgeable, entertaining and informative, he clearly wasn’t reading a script and lives and breaths the family business passing on his love of the land and produce to his audience. We saw salsify flowers, red mustard frills, land cress, heritage beetroot, rainbow chard, strawberries, red currants, composting, potting, pruning and of course some weeding too.
Nothing is held in stock and every item is picked to order, not an easy job as Mash send down a lorry to collect orders for London’s top restaurants everyday at noon. The same traditional family values are fundamental to both businesses which is probably why they work so well together. After the tour, more hospitality as we were treated to a wonderful hog roast, cold beers and strawberries from the farm (too busy eating to take any photos). The day finishes with a return trip to London and a tour of the new Mash HQ. This huge state of the art facility has packing rooms, cold storage, ripening rooms, foraging tables, drying rooms (wild mushrooms), preparation tables etc. The size of the investment and attention to detail is staggering.
Needless to say all the lucky chefs who attended the day were blown away by the people they met, the good old fashioned hospitality, care and generosity of the invitation. We were all inspired by the passion for the land and farming and by the range of produce available for our kitchens. Every chef went away happy, feeling valued, and motivated……what a shame the banking industry can’t learn from this.
So thank you Mash and thank you Secretts and please put me down for next year!