Young’s Seafood has confirmed that it is creating two Centres of Excellence as part of its chilled strategy to focus on the company’s core customers, simplify the business and deliver market leading efficiencies.
“In 2012, as part of the company’s move to a business unit structure, the Fraserburgh Cluster was established to bring together our non-dedicated chilled processing activities. This move provided great insight into the core capabilities of our non-dedicated chilled sites and their respective costs and strengths”, said Pete Ward, deputy chief executive of Young’s Seafood Limited.
The company’s Fraserburgh site (including Kilron and Spey Valley) will become Young’s Centre of Excellence for white fish processing and packing, in addition to its existing capabilities in value added, ready to eat seafood. The site will also be rebranded from Macrae to Young’s Fraserburgh.
“As part of the change to a Centre of Excellence, Andy Stapley (MD of Fraserburgh Cluster) is to leave the business,” said Mr Ward. “Andy has provided insight and perspective on our proposals and I would like to thank him for his contribution and wish him well for the future. Darren Beecham has been appointed as Site Director to Fraserburgh. Darren was previously General Manager for the Company’s Marsden Road site and brings a huge amount of experience and knowledge to his new role.”
Marsden Road will become Young’s Centre of Excellence for Natural Salmon.
Darren Beecham’s move to Fraserburgh means that the company will be recruiting for a Site Director for Marsden Road, and further announcements will be made in good time.
“Investments are being made at both sites to enable them to take on their new roles by end October 2014,” said Mr Ward. “These changes will improve focus and local ownership of issues and help us deliver our plans to stay ahead of our competition and grow our chilled turnover ahead of the market. The changes are not expected to impact employment levels at either site.”
