Luxury tableware and kitchen equipment business Goodfellows going for growth

Luxury tableware and kitchen equipment business Goodfellows has posted sales of £2m in the past 12 months of trading, with ambitious plans to expand its fast-growing client base and create more jobs

Valda Goodfellow
Valda Goodfellow

Luxury tableware and kitchen equipment business Goodfellows has posted sales of £2m in the past 12 months of trading, with ambitious plans to expand its fast-growing client base and create more jobs.

Goodfellow and Goodfellow was launched in 2012 by husband and wife team Paul and Valda Goodfellow, and has already built up an enviable client list including Close House, Seaham Hall, Jesmond Dene House and the Michelin-starred Raby Hunt restaurant among its North East clients, as well as top restaurants, hotels and sporting venues across the UK.

Employing 16 people the firm operates from a 8,500 sq m office and warehouse in Peterlee, County Durham, plus a luxury showroom on London’s Baker Street.

Exclusive agreements with manufacturers of unique tableware, equipment and chefs’ clothing has seen the business grow at a rapid pace, and managing director Valda believes Goodfellows’ next phase of growth will come from a continued expansion of its customer base, including overseas clients to add to those already in existence in Europe and Asia.

Having accrued revenues of £2m in its first year, Goodfellows is now poised to grow the workforce to meet the increasing demands from clients, and brand awareness is also set to soar through a planned TV project.

“This has been an amazing year. We were never looking for flash in the pan growth, but reaching a £2m turnover in such a short space of time is testament to the great team of people we have in place, and a belief that the market was ready for a high end supplier with the focus on quality, innovation and customer service,” said Valda.

“Our export success has been a real surprise to us, with orders coming in from countries such as Switzerland, Saudi Arabia, China, Australia and Sweden.

“Chefs who have moved abroad to further their career still come to us when they are looking for something special, and our website seems to be a big draw.

“The other factor in our success has been our bespoke approach and attention to detail, for instance we regularly commission our bone china manufacturer in Japan to create unique designs for some of the best hotels in the UK.

“Our target customer base demands an increasingly high level of innovation, quality and service, but when you show you can satisfy their requirements, the orders can be substantial.

“We use every ounce of our skills and experience to understand what people at the top of the hospitality industry want to create in terms of atmosphere as well as the menu, working out the right ‘feel’ and matching those factors with either an existing product or creating something entirely individual.

“As well as being ahead of our targets we are busy working on some exciting but top secret TV show work, all of which will lead to us creating more jobs.

“We have always believed in good solid progress rather than spectacular growth but even we are really excited about what we have achieved in less than two years of trading, and what is yet to come.

“If we can grow turnover to £2m from virtually a standing start, who knows what we will achieve in the next two years.”

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