OUR PRODUCE

At Friary Mill, we are passionate about our products and strive to ensure that only the best ingredients are used for our pasties, cakes and savouries.

We use local suppliers where possible and our fresh ingredients are delivered to our bakery daily.  Our greengrocer brings us potatoes pulled straight from the ground; quality meat comes directly from a local butcher; and our pastry is handmade at our factory in Cattedown.  Every single pasty is hand prepared and baked freshly every day to ensure you get the best possible product.

Some of the awards our products have achieved include:

Our Curried Vegetable Pasty (suitable for vegans) came 3rd in the World Pasty Championships in 2019

Our Danish Pastries, bread and pasties won “Best in Class” at the CBA Western Bakery Championships (2018-2019)

OUR PEOPLE

To create the best tasting products, not only should we use the best ingredients but we also need the best people to help us serve our loyal customers. We credit our success to the support and commitment of each and every member of the Friary Mill team.

We’re dedicated to supporting our colleagues, and recently launched the Friary Mill Academy – an in-house training scheme designed to improve the leadership and management skills of our team to help create our future leaders.

We believe that learning is an ongoing process and a number of our colleagues have undertaken apprenticeships whilst working with us so that they have the opportunity to earn while they learn.  One of our apprentices, Emma Milner, won Champion Apprentice at the Western Region Bakery Championships in 2023.

OUR FEATURED COLLEAGUE

We want you to get to know our team, so we have started our Featured Colleague section to introduce you to a different member of the Friary Mill family each month.

This month’s Featured Colleague is Caroline, the Sandwich Room Team Leader in our Production Factory at Oakfield Place.  Here’s what Caroline has to say:

“I started working for Friary Mill in 2004, I like working in the food industry and before starting at Friary Mill I worked as a 2nd chef at a hotel in Chipping Sodbury, which I loved.

My day starts with sorting out the morning paperwork, then I cut and make filled rolls for the shops and our Retail Vans.  When they are finished I take orders for prep from the shops and make up all the fillings for the shops and myself for the following day and do the ordering for food stock, then I do the rest of my paperwork.  My team know their roles and ask me if they need any help or assistance, we work well as a team.

My favourite thing about working for Friary Mill is the the working hours as I start at 3am and finish between 11 – 12, then I have the best of the sun when I finish (when we get any!  Haha it’s very elusive!).  I don’t have a favourite product from Friary Mill as I like quite a few of the savoury and sweet items, so I couldn’t pick one.  Outside of work I love gardening, whether it’s hot or cold, I love to be out pottering around – it relieves stress and is very theraputic, I also like to cook.  I also used to love taking my little dog out for walks until he passed recently at a good age of 17, he’s greatly missed.”

Keep an eye out for our next featured colleague – coming soon!

OUR COMMUNITY

We love our local communities and promise to give our customers the best standards of service. We support many local charities with fundraising efforts and provide our products for events.  Any unsold products at the end of each day are donated to Help for the Homeless Plymouth at The Garage Cafe

We are also proud sponsors of:

• Theatre Royal Plymouth
• Plymouth Argyle FC
• Georgie Knott – Plymouth Argyle Women FC Player
• Devonport Services RFC
• Green Taverners