'Our factory makes 2,500 custard creams a minute'
Mr Clarkson from Guide Bridge said his grandfather Alf began working as an engineer at Hill Biscuits when he was 14 years old in 1935."There's still quite a few people here that worked with my grandad"."Things have changed a lot over the years - when I started our custard cream plant used to make 6,000 kilos a week and now we have 250 tonnes (250,000 kilos) a week".
Hill Biscuits has been based at Tudno Mill in Ashton-under-Lyne since 1893.The ovens run 24 hours a day, with around 350 shift workers producing biscuits like custard creams, coconut crackers, bourbons and gingerbread men.Stephen Hadfield has worked at the factory for 34 years.The 59-year-old said: "You can walk around Ashton-under-Lyne and pretty much everybody knows someone who's worked at Hill Biscuits - they are really good people."
The firm makes between five and eight million biscuits every single day and sells products to supermarkets like Aldi and Lidl in the UK as well as exporting to customers worldwide.Some of those buyers are in Australia, the Bahamas and Malta.Brendon Ward-Banner the chief executive of Hill Biscuits, said: "We've got lots of long-service employees with deep skills and that is a competitive advantage."The 52-year-old said: "Since a management buyout in 2017, we've increased production by 50%."
Daniel Johnson runs the factory at the age of 31, and said "anyone can make a bourbon or a custard cream because there's no trademark".But he said the way they are made at Hill Biscuits is a closely guarded secret."There's only about a dozen people that know our recipes - it's something we do protect and we don't share our secrets with too many people."
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