Frank Dale – small food to shout about

I’ve been to many networking events and drinks evenings in my time, I’ve even hosted a few myself.  Canapés are always discussed during the events and can make or break the hosts reputation or the company image.  Want to succeed?  Contact Frank Dale Foods.

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I was invited to Frank Dale Foods to see the operation, canapé development, manufacture, packaging and shipping all from Norfolk.  Robert Dale the MD has a great ethos of using British Food and ingredients.

Frank Dale Foods started in the 1980’s when Robert’s mother started making quiches in her kitchen.  Since moving into the current manufacturing base revenues are up by 40% year on year.  Meeting the team and talking to them the products they manufacture it was clear to me how they are all on the same page, they are so proud of what they do.  And so they should be.  As a company they stick to every one of the 13 founding principles of the company and don’t just say they make great products, they ensure they make special products.

Specialists in ‘premium party food’, Frank Dale Foods produce a comprehensive range of convenient buffet solutions for foodservice, from quintessentially British miniatures and hand crafted canapés to stone-oven-baked quiche pickups which are guaranteed to add colour and interest to any buffet.

Co-founder Jean Dale, began baking traditional luxury quiches, fruit pies and tartlets in the late 1980’s to use up damaged eggs from the family flock of Rhode Island red hens. She supplied local pubs and restaurants and built up an enviable reputation within the local farming community for her unique pastry baking.

The popularity of Jean‘s stone-oven baked quiches grew nationally and in 1994 following interest from foodservice wholesalers, Frank Dale Foods ltd was born.

Having successfully become the first company to launch pre-portioned quiche into UK foodservice, Frank Dale Foods were propelled into the buffet market and in 2005 launched an innovative range of hand finished savoury canapés, shortly followed by a range of ‘truly British’ buffet desserts, still popular to this day.

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