About Cheese Cellar
How it all started, and where we are today…
Cheese Cellar’s story began many moons ago as a company called Harvey & Brockless, when a small Cheese Supplier was bought in Hailsham, Sussex, supplying a small range of cheese to independent restaurants and hotels in the greater London area. Today we are a nationwide and international distributor of artisan cheeses and other gourmet foods.
Who are we?
Cheese Cellar is run by our four Directors: Nick Martin, Managing Director, Simon Yorke, Sales Director, Jonnie Archer, Commercial Director and Nicky Philp, Purchasing Director. We are a company of over 300 staff. Some of which, we are delighted to say, have been with us for over 15 years!
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Distribution and stock holding…
Our national distribution is only made possible by our five depots and cross-docking sites in London, Worcester, Manchester, Exeter and Scotland where we are able to hold around 2000 individual product lines in our warehouses.
We have a production facility at our Battersea depot where we are able to process cheeses into bespoke products to suit your business needs. We are able to slice, dice, grate and wedge cheeses as per your requirements as well as create bespoke cheeseboards.
Just over the road in New Covent Garden is our Huge Sauce factory. Here we not only make olive mixes and sauces for our Dell’ami brand, we also create bespoke sauces for our customers. From salad dressings to marinating sauces, our NPD team are able to work with you to create the perfect product for your brief.
This option is perfect for our larger restaurant and commercial customers, which include Prêt à Manger, LEON, Hilton and STRADA.