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Kitchen & Production

The kitchens and production areas at Little & Cull are highly developed and cover more than 34,000 sq ft across two sites. Expansion in 2015 to a second unit at the Heathfield Industrial Estate means that we now run different manufacturing lines giving us a wider process range and therefore broader product range capabilities.

Flexibility and low minimum orders are integral parts of our bespoke service and we pride ourselves on the ability to work with any size of volume requirement.

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Our high care manufacturing facility at Heathfield Industrial estate is BRC global standards AA Grade, following recent investment this site now produces our broad savoury range including wet dishes, sauces, ready meals, terrines, pulled meats and cooked proteins.

The kitchen at our original site in Clyst St Mary produces the Tom’s Pies range as well as other pastry and baked goods, the site is SALSA accredited to a very high standard.


In 2016 we achieved BRC global standards A grade accreditation within 6 months of opening our new site at Heathfield Industrial Estate. This is a high care manufacturing unit for terrines, pressed & pulled meats.

The kitchen at our original site in Clyst St Mary, which produces our wet dishes and Tom’s Pies, is SALSA accredited to a very high standard and has retained this in 2016 for its 7th year.

Bespoke Manufacturing

Bespoke menu and recipe creation are a major part of our business. The kitchen team love the challenge of developing new and trending products for our customers, planning anything from individual dishes through to whole menu cycles where possible.

In addition to our bespoke service, we have a wide range of core dishes which customers can draw on to fulfil their brief.

Little & Cull Ltd