Our History

It was in the summer of 2006 while in France that Sir Charles Ronald George Nall-Cain, Third Baron Brocket was looking for a place to have a good British breakfast that he realised that good quality sausages and bacon were difficult to find, not only while on holiday but also within the UK.  Within a few months the idea had formulated into a number of visuals of sample packaging and also a ‘taster’ range of sausages from which, after much refining, four unique varieties of sausages were created.

During lunch between Lord Brocket and a colleague a route made itself available to discuss the concept with David Cullen, previously a director of Cullen’s Food Stores (which had joined Nisa-Today’s some years earlier the UK’s largest trading group for independent retailers and wholesalers).  David Cullen’s view was that the concept was one of the most exciting and novel ideas he had seen in many years and that a celebrity driven food brand or brands would be of interest following current trends in the food retail sector.  Soon after David Cullen was asked to become, and accepted, the role of Chairman of Brocket Hall Foods Limited.  What started as a tongue in cheek plan some eighteen months ago has now developed into a company which is sourcing, having manufactured and packed in specially designed packaging a range of four types of sausage (Traditional Farmhouse, Pork & Herb, Pork & Cracked Black Pepper and Pork & Brocket’s Ale), two types of Dry Cure Rind-On Back Bacon (Smoked and Unsmoked), and a fine traditional Bitter Ale.

The first six months of 2007 was spent obtaining the required executive skills, funding initial costs, sourcing suppliers, creating recipes for the products, refining these recipes, designing the initial launch packaging, enacting market research and looking at a marketing and press campaign.

August 2007 saw the beginning of a trial sales period for all products to determine the consumers’ response to the concept of a celebrity driven food brand, the taste and style of the products and also the packaging.  Through Chairman David Cullen’s association with Nisa-Today's, Brocket Hall Foods worked with Nisa-Today’s and Nisa International and selected twenty stores through the country which provided a testing arena across target demographics.

The initial products were four exclusive British pork sausage recipes (Traditional Farmhouse, Herb, Cracked Black Pepper and Brocket’s Ale), two exclusive bacon types (Smoked and Unsmoked Dry Cure, Rind On, Back Bacon) and a fine traditional bitter ale.   Lord Brocket, Paul Savident (MD) and a cook spent five weeks travelling to many of the stores in the trial period to undertake sampling sessions.  These are normally outsourced to a specialist company but, being hands-on, Brocket Hall Foods felt it was essential to experience retailer and consumer thoughts and reactions first hand.

Overall the findings from this trial period were extremely encouraging and informative.  Consumers very much liked the quality, texture and taste of all products and in particular the sausages and bacon.

The trial period also determined that the initial packaging, though it had faired well in market research, needed a major re-development to correctly reflect the premium quality and price point at which the products were competing.

During the trial period a good PR editorial coverage was achieved in both national and local newspapers was achieved.  However, most major national media enquiries were declined, including prime daytime and evening television shows and print media.  This was because granting these vital opportunities during the trial period, would have been wasted their potential benefit as they would best be exploited at the time of a major national listing.

Having garnered, through the trial period, a huge amount of information about the target customer, price-point, competitors, adjustments and promotions the next four months have been spent re-designing the packaging, re-defining the company structure and direction and discussing avenues of opportunity with suppliers, distributors, retailers and specialist partners.

In discussions with the major UK multiples it became clear that their high margin requirements and wish for exclusivity meant that Brocket Hall Foods would find restrictions in its way – restrictions that might even push to compromise the quality and integrity of its products.  It was at this point that the decision was taken to not work with the multiples but rather create our own avenues of relationships – whether this be independent retailers, the food service industry, restaurants, hotels or internationally.

This decision means that we can deal with the people and companies where we can build and develop relationships, maintain quality and enjoy life!

We are currently in negotiation with a number of independent retailers and small chains in the UK concerning our products being stocked on their shelves and will keep you updated on this page and also by email if you sign up to our mailing List above.

We are also now developing new products including black pudding, conserves and chutneys.  Additionally discussions are ongoing with a television production company and broadcast media concerning a new food programme, Charlie Brocket’s Great British Food Hunt - the format of which is to find the best traditional British foods that cooks and kitchens have to offer and then make the new recipes available to the general public under the Brocket brand.