In 1988 Matt Raynor joined his Mum and Dad on the first day of production at Raynor Foods.
Matt vividly remembers the first day’s production. “It took us nine and a half hours to make 350 sandwiches … I did the washing up.” However, Ray and Rosemary’s chef’s ethos, was evident from the moment the first slice of bread hit the table. Matt says “They were beautiful sandwiches. Dad cooked all the chickens, boiled all the eggs and used the dripping from the bottom of the roasting tins instead of butter for the roast beef sandwiches.”

Today, we make in excess of 100,000 sandwiches a day, but Ray and Rosemary’s ethos, placing importance on taste and presentation, still runs through every product we make.

However, Matt was a prodigal son and ran off to join a rock’n roll band. He left on a Friday, and Heather joined on the following Monday, leaving her job in finance in the city and took over the office function of the company, eventually becoming Sales Director. Following in the family footsteps, Heather’s approach was defined by authentic care and honesty, securing new business through trust, which is still a key principle that still defines Raynor’s relationships today.

Matt rejoined some years later, taking on Transport, IT and Finance within the company, eventually becoming Managing Director, and with the close support of his sister, took Raynor Foods to new heights, helping mould the award-winning company we see today.