Our team

Richard Taylor

Managing Director

Richard, as Managing Director, takes active interest in all aspects of the business driving the business forward without compromise to quality.

Richard has been working in the industry since childhood. Learning butchery at the family retail shop as 3rd generation butcher was a given but Richard’s passion for livestock was fostered working on the family farm at Brinsley.

There he learnt all about cattle and regularly went to market with his grandfather and father to buy livestock. Richard joined the Young farmers Club where his competitive spirit took him to represent Derbyshire at the national judging finals at Smithfield. Due to family circumstances Richard left school at age 16 to become heavily involved in the business.

On day one of commencing full time Owen Taylors lost their wholesale contracts which were the mainstay of the business at that time. Richard used his expertise gained from farming and butchery to build the wholesale and retail business up to a stable position then transformed it to the catering butchery concern it is today.

His customer focussed approach is dispersed across the business and through all levels achieving a dynamic throughput consistent with the company’s values and standards.

Jane Taylor

General Manager

Jane, as General Manager is one of the key drivers of strategic change Jane ensures the right people and right systems are in the right place to achieve the corporate goals.

Jane joined her husband in 1997 to help lead Owen Taylor & Sons into a new era. Jane’s predominant aim was to ensure the company continued the same philosophy but prepare to change to do it better and smarter.

Prior to Owen Taylors Jane had studied biology at Nottingham Trent University and Medical Microbiology at Sheffield University. Jane had worked in key roles in large organisations initially working as a microbiologist for the NHS, then The Boots Company and latterly Severn Trent Water.

Bringing professional standards and microbiological understanding from these corporations one of Jane’s first tasks was to revamp the food safety systems in place to ensure adherence to regulation and to excel in unregulated areas.

Jane, as General Manager has been a key driver of change ensuring the essential values were maintained during periods of increased growth.  

Chris Gillott

Factory Manager

After joining the Company in 2001 Chris manages the factory to deliver a vast product range with extensive tailored specifications.

Chris’ primary focus is the input of raw materials, maintaining quality staff craftsmanship through butchery and manufacture, costing products, and introducing new working procedures and equipment.

Chris’ butchery experience is one the most comprehensive in the trade and has included owning an independent butchers shop, working as a slaughterman before promotions to Catering Supervisor then Production Manager culminating in his role as Factory Manager for over half a decade overseeing a factory enjoying a period of sustained growth.

Carl Evans

Operations Manager

Carl joined the Company in 2010 to deliver continuous operational improvement. Carl has a first-class honours degree in engineering and later gained a master’s degree in business administration before moving to the foodservice industry.

Carl’s primary focus is the administration of processes and resources and the introduction and integration of new systems and mechanisms designed for business improvement. Carl has enjoyed leading the promotion aspects of marketing for the company.  

Clair Channer

HR & Office Manager

Clair joined the Company in 2001 and manages the sales administration team along with all aspects of human resources. Clair qualified in human resource management and has a level 7 CIPD diploma.

Clair works alongside the Senior Management Team to ensure that policies and procedures are up to date and the Company is compliant in all aspects of Employment law. Her main area of interest is employee relations and employee engagement which she practices daily within the Company.

Clair has witnessed the continued growth of the Company and maintains that human capital is vital in creating a sustained competitive advantage.

Nigel Winn

Area Sales Executive

Nigel joined the Company in 2008 and looks after the approximate area of Derby, Leicester and Birmingham. His background is as a chef and he brings these skills to his role in the Company.

Nigel has been in the catering industry for over 30 years. As well as the basic and more advanced chef skills Nigel has developed organisational, motivational and communication skills over his previous employments.

Dale Braithwait

Area Sales Executive

Dale joined the Company in 2012 and looks after approximately area from Sheffield to the Peak District. His background is in customer service and has worked in the sales administration team at the Company bringing these skills with him in this role.

Prior to joining the Company Dale worked in other customer service roles and at the age of 19 was asked to join the ‘stepping into management’ course where he achieved further insights into the world of retail.

Dale brings a wealth of people skills to the Company along with his self-disciplined and structured approach.  

Jon Creed

Area Sales Executive

Jon has worked at the Company since 2012 and looks after the approximate area from Nottingham to Rutland. His background is as a chef and a previous pub owner. He brings these skills to his role in the Company.

Jon is trained in classic French cuisine. He worked in several pubs and restaurants which provided him with practical invaluable knowledge in the catering industry.

Having joined the Company working as a driver, Jon gained an insight into the Company at a time of extreme growth. The obvious transition with his knowledge and experience of over 25 years in the industry, he was to become part of our sales team. He is dedicated in his role to achieve the best results for our customers

Michael Foley

Area Sales Executive

Mick joined the company in 2018 and looks after the approximate area covering Mansfield, South Yorkshire, Grantham and Lincolnshire. His background is in the meat trade and butchery of which the skills he has learnt transfer to his role in the Company.

He has over 30 years in the meat trade since leaving school with experience in Retail, Pork Manufacturing and Catering. Mick was awarded Young Butcher of the year for the North East and more recently in 2018 was a reserve for Team GB for the World Butchery Competition.

For the past 15 years Mick has been more involved in the sales aspect of the catering trade dealing directly with chefs, managers and business owners from both independent and group accounts. He still likes to keep his hand in with the butchery and finds this advantageous when discussing products and cuts with his customers.