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175 years in the making – seven Campden BRI staff celebrate 25 years of service

PUBLISHED: 09:36 21 September 2016

Pictured from left to right: Liz Mulvey, Ade Ade-Hall, Paul Osborn and Ann Wood

Pictured from left to right: Liz Mulvey, Ade Ade-Hall, Paul Osborn and Ann Wood


With many people changing careers, switching jobs and re-skilling, you could be forgiven for thinking ‘long service’ is a thing of the past. However, Gloucestershire-based Campden BRI is celebrating seven members of staff achieving 25 years of service. Each member of staff will receive £250 in recognition of their service.

Nearly 400 staff work at the science and technology company to provide technical support to the food and drink industry. In total, the company has 28 staff with over 25 years of service, twelve with over 30 years and seven with over 40 years!

Liz Mulvey, a Meat Specialist at Campden BRI, began working at the company in 1991. When explaining her role, Liz said, “Much of my work involves supporting the meat industry and one of the things I enjoy is not knowing what the next phone call will bring. I can honestly say that in 25 years I have never been bored and that no two days are the same - I am always learning!”

Ade-Ade Hall, the Applications Development and Support Manager, joined Campden BRI’s IT department after a recommendation from a classmate on his MSc course. Ade commented, “Technology has moved on a long way since I joined the company. Nowadays, one company smart phone has around a hundred times more memory than we had for the whole company in 1991!” He added, “Each project and task is different from the last one. It’s also a stunning part of the country to live in!”

Also achieving the 25 year award were Rachel Betteridge (Senior Microbiology Technician), Steve Garland (Electrical Engineer), Paul Osborn (Maintenance Engineer), Val Savery (Sensory Science Assessor) and Ann Wood (Company Librarian).

The Chipping Campden site incorprates three fully equipped food processing halls, two bakeries, product development facilities, a packaging testing suite, a substantial cutting-edge sensory analysis suite, and research and analytical laboratories covering microbiology, hygiene, chemistry, biochemistry and microscopy. In addition to 300 staff based at Chipping Campden, the company has 50 employees at a sister site in Nutfield, Surrey, and a satellite site in Budapest, Hungary.

Campden BRI provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety,training and technical information services. Members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.


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