Curd & Cure is a family run Food wholesaler operating out of the heart of Kent. Working closely with producers both locally and across the globe we offer and extensive range of carefully selected artisan food products.
Exceptional food isn’t just our drive, it’s our passion! We carefully select and only work with companies who share this same ethos, as we believe this love and passion will always reflect through the quality of the products they produce.
With our custom built cutting facility, we can offer a truly unique and flexible cutting Service. We can Slice, Dice, Grate, Crumb and portion the vast majority of our cheese offering give you a truly flexible service tailored to your needs. We proudly portion cheeseboard for events such as the Rugby World Cup, Wimbledon and the Formula E races.
As well as Foodservice and export, Retail is large part of our business, we specialise in the production of our own Curd & Cure branded products including our Deli Tubs retail ranges, as well as having the capabilities to offer customers an extensive range of pre priced Cheese, meats, Mediterranean vegetables, dips and much more!
Founder Barry Stimson originated from a background in electronic engineering and specifically worked on automated robots. Unfortunately his company was hit heavily by the 1980’s recession and his work dried up.
Left with four young mouths to feed, the family sat down and had to think of a way they can earn a living from nothing. They soon came to the conclusion that people always have to eat and that no matter how hard up people are there is always some cheese lurking at the back of the fridge.
1988 and the Cheddar Cheese Company was born! Armed with an empty van and with AJ & RG Barbers at Maryland Farm in sight, the weekly trips began, filling the van with Farmhouse Cheddar, returning to Kent and selling it from the back of the van. The family garage was converted into a cold room/office and this was to become the centre of the operation.
Although the business was starting to grow this wasn’t smooth sailing due to us being broken into and having in excess of £10,000 worth of stock and our van stolen! This was a devastating blow to the family as we felt there would be no way to carry on and recover from this giant loss. After some thought the only way we could remain afloat and operational was to remortgage the family home so that we could inject the much needed money into the company to rebuy what we had lost. Even though we were starting to get back on our feet there were still multiple attempts to break into our garage to the point that we had to, for a period, take turns sleeping in the garage to make sure it didn’t happen again.
Sadly in 1999 Barry became very unwell. Due to the demanding workload, his son Luke was pulled in to relieve the workload from the family.
Business went from strength to strength and soon we had a second van. We moved from the garage to our own 500 square foot unit down the lane from the house. Although now in a better more secure location this didn’t stop us being broken into again and the unfortunate loss of yet more stock and another van. Fortunately the van was recovered by the police and was returned to us but left us with the overwhelming wish to give up, but as always we soldiered on.
In 2002 Luke’s wife Shelley joined the company, adding to the family business. She spent many days’ heavily pregnant cutting cheese and loading vans. Working between the children being born and an ever growing business she now heads the accounts team.
Over time and with the ever diversifying range ‘The Cheddar Cheese Co’ name began to not fall in line with the products we were supplying. After a long discussion, home brewed wine (Barry’s speciality) and lots of weird and wonderful names being put forward, the oldest son Mark nailed it by saying “we sell cheese and the works, so why not Cheeseworks?”
2003 and ‘The Cheddar Cheese Co’ became ‘Cheeseworks’!
After years of establishing regular customers and getting to know each customer personally, more and more people began asking for more unusual continental cheeses not freely available in Britain. This is when the product range began to flourish due to the growing need and desire for more Artisan and Continental products. Before long the range had grown from specialising in cheddar, to offer artisan French, Italian and local cheeses, to cooked meats and pate.
Sadly in 2005 founder Barry lost his fight with his illness.
In 2006 our 500 square foot unit was bursting at the seams and we move into a neighbouring 2000 square foot unit allowing us to expand out cutting room capabilities and storage. Having this extra space also allowed us to get ourselves our first walk in freezer meaning we could start holding speciality breads and other frozen products on stock at our customers’ requests. It was at this point that Shelley’s brother in-law Stuart joined the family, he started off helping with the construction of the new unit and eventually moved onto being office based dealing with pricing, procurement and dealing with our suppliers and customers on a daily basis. In 2011 Stuart became one of the partners and now manages marketing, Branding and our Export activities.
In April 2016 we made the brave decision to rebrand as a company and become Curd & Cure! The aim of this was to give customers a better understanding of the company we have become, the product range we offer and break the common perception that we just sell cheese! This also came with the rebranding of the Dunley Wood retail packaging which now falls under the Curd & Cure retail brand.
2016 and ‘Cheeseworks’ became ‘Curd & Cure’!
Now in 2016 we have since taken on a further two units giving us a total space of 3,500 square foot of space and now have 21 people in our team who work tirelessly to bring the same customer service and high quality products as Barry first set out.
As ever with our continued healthy growth we are now in the process of having a new custom built warehouse made locally which will give us a new combined space of over 13,000 square foot. This will allow us to continue to expand our range, push the business forward and to continue growing the Curd & Cure family.
Watch this space ……