Gilberts Foods logo British Made

Pioneers in cooked meat manufacture

About Gilberts Foods

Facilities and Product

Gilbert's Foods are a family owned business, operating in a purpose-built, EC approved, A Graded BRC meat-manufacturing plant in Heysham, Lancashire, England.

The Company specialises in the manufacture of pasteurised and sterilised meat products. Designed specifically for reheating via microwave, oven, boil-in-the-bag, grill or rotisserie, the products offer a safe efficient and cost effective manner in which to serve meat.

This removes the risk of food being undercooked and therefore reduces any risk associated with food safety. Our processes also give enhancement in flavour, texture and tenderness, resulting in products being consistent in quality.

The Introduction of our sterilised process in 2009 has been a great success in the food service sector, Giving Caterers and Wholesalers easy storage whilst still maintaining a 12 month shelf life.

We currently supply products into several leading retailers, caterers and food manufacturers within the UK and more recently Australia, thanks to our Sales Team down under opening doors to the retailers and wholesalers. To sustain this success we are constantly developing our business through investment in people, products, premises and processes.

Our Story So far

We are a long established family business which has grown successfully over forty years, Gilbert started the business in 1970 from a small butchers shop in the picturesque village of Heysham in Lancashire. Business was brisk in the village popular with tourists and locals alike and Gilbert found himself having to branch out into curing and cooking of traditional Lancashire Hams and Sausages to feed customer demand and maintain quality. 40 plus years later we are still in Lancashire producing traditional high quality fare under the watchful eye of the founder.

Gil Says:

Many years have passed since the butchers shop but the traditional family values have remained the cornerstone to all that we do and will remain so.

Lamb Shank in a red wine sauce

Lamb Shank in a rosemary and mint sauce

Duck leg in a chilli sauce