Mark Young hears about the business principles in place now and from the start that have taken KK Fine Foods from MD Leyla Edwards’s kitchen to an 80,000 square foot factory supplying the biggest brewery chains in the UK.
In the late 1980s, Leyla Edwards started her business as a mother of three from her own kitchen. Cooking vegetarian dishes which she supplied to local delicatessens, restaurants and hotels, she set out with two guiding principles for her food: innovative flavours and uncompromised quality. “We went around pubs, working men’s clubs, delis and hotels…
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