Ian has been with Plum Duff since 1989, and became its owner in 2004.
He learned to cook and bake at an early age regularly saying that he “ loved messing around in the kitchen ”.
He went to college in Manchester for 3 years, before being given the opportunity to work in Switzerland, at the world renowned Bahnhoff buffet in Zurich.
Returning to England he worked at the Dorchester hotel in London’s Park Lane working with the world famous Chef Anton Mossiman. It eas challenging but he learned something new every day alongside that great man.
After 5 years he went to Harrods for a short time before travelling Europe for a while picking up many new ideas and techniques.
I believe in using the best and freshest ingredients sourced from local traders. That's why we think it's good to feel, touch and smell our raw materials. This way we ensure you get the best produced food from Plum Duff every time.
We are firm believers in supporting local traders, that's why many products & ingredients are sourced within a 1 mile radius of our kitchens.
I personally deal with all our customers, so that I can give them the best service at all times. We take pride in having close links with one of the the local schools and support their summer fete. If you promise to keep it a secret, you'll be surprised to know that I've doubled as their Father Christmas for over 15 years. Shhhhhhhh!
At Plum Duff we are always looking at ways to protect our environment for our future generations.
It’s not an afterthought but a way of life for us.
We use low energy lighting throughout the shop and kitchens and with regular servicing of our refrigeration units, we save significant amount of energy.
All our vehicles run on diesel and are serviced on a regular basis.
We recycle where appropriate and we even recycle our old vegetable oil.
Plum Duff always aims to buy locally and to source products from the UK to reduce our own carbon footprint even more.