Confirmation that KC leads the world in Ethical and sustainable Caviar production.
Michelin star chefs across the country are endorsing the quality every week.
The media interest has been phenomenal, with articles every month both local and National. Live radio and coverage by several TV programs, with "Countryfile" in April and "Back to the land" in May.
Marketing for this year will see KC at the Great Yorkshire show and at every stage of the Tour de Yorkshire. With events planned for London, later in the year.
We have a significant order confirmed with a Super market chain for next Christmas and interst from high profile London stores.
We estimate that by 2020 there will be 3million 5-6 year old sturgeon killed by the traditional producers, in an effort to meet the increasing demand for Caviar. Why? Money!
The KC process involves naturally spawnedeggs which are harvested and turned into Caviar, year after year, until that fish is eventually retired into a protected conservation lake or river.
Production is currently from our farm on the outskirts of Leeds, with plans to open 3-4 more farms around the UK and Ireland on a Franchise/partnership basis. Targetting markets such as China, USA, Europe over the next 2-3 years, not forgetting the UK client base.
Mark is planning to have some farm open days during the summer months. More details later.
KC is a family run business.
Mark Addey Man. Dir.
John Addey Dir. (General management)
Kacey Sigsworth (Business studies trainee)
Megan Babicz (Fish husbandry trainee)
Maya Plass (Brings her experience as a TV presenter and Marine Ecologist)
In addition, the unsung hero’s:
We consider ourselves lucky to have found an enthusiastic group of Global shareholders who collectively bring financial support and expertise in accountancy, insurance, marketing, distribution, agriculture, UK Law and a GP.
Over the last six years, KC has built a supply chain and group of industry professionals and advisors who have been essential pieces in the jigsaw to our survival through the lean years.
Mark, as managing Director runs the farm and everything to do with fish husbandry. Kacey is still studying at Garforth Community College and helps around the farm with a preference for the Caviar production and admin side. John looks after the day-to-day management and communication between suppliers and customers.
KC currently only has one part-time employee, Megan who is learning the fish husbandry side. We hope to add another 2-3 employees later in 2017.
All the staff has received training in food hygiene etc. During harvesting and Caviar production it’s a case of all hands on deck ensuring the Caviar produced meets strict HACCP and SALSA guidelines with the help of our Food technology consultant and Hygiene compliance specialist.
Mark and Megan have the job of ensuring the female has a quick recovery from the harvesting and then moves on to the summer house where she will become active, eating throughout the day and night to produce the eggs for her next harvest.
John and Kacey produce the statistical recording, needed for the traceability and the transparency documentation, whilst ensuring that we maximise profitability.