1Framptons Update 2017

WINTER UPDATE 2017

Contents

A Year of Change – Ian Harvey 3

In the Hot Seat – MD Rob Brearley 4Relationships in business – Castlemead Insurance Brokers & Willmott’s project

Change is the only certainty – Sara Harling 5

Outside Work: 6Phoebe Turner update / Joe Pattison Artist NPD Update – Sharon Harvey 7Omelette Line update – Katarzyna Rozmus Eastern European Perspective 8Anna TrojanowskaDarius Abramavicius

Coffee ventures with BruCru 9

Framptons’ Diary 10 - 11

What we do 12

01749 341000 | enquiries@framptons.ltd.uk | www.framptons.ltd.ukFramptons Limited . Charlton Road . Shepton Mallet . Somerset . BA4 5PD

A year of change

@FramptonsLtd

Over recent months the Board has been going through a strategic review of the business to

confirm or adjust the direction in both the style of the business and of its leadership.

As we move towards the start of another year, and as part of this review, I have decided that I

should stand down as Managing Director, a role I have enjoyed for nearly 20 years. I feel that it is

now time to hand the leadership and day to day operational function of the business to someone

younger who will bring a fresh approach to the leadership role, backed by a sound and proven

track record.

I will continue in the business as Chief Executive and will be focusing on more strategic and

corporate initiatives. The business has transformed massively over recent years and I’m so very

proud of the progress we have made from the early days of a dedicated egg processor to the

diverse business we are today.

Rob Brearley joined us as Managing Director in early December bringing more than 20 years’

experience working in operational and factory management that will well equip him for the

challenges, opportunities and future growth of the business.

His leadership skills will drive change, direction and focus to take this business into its next phase

of development.

Ian HarveyChief Executive

Warehousing & LogisticsAs the business has grown so has our need for warehousing for packaging and ingredients. This has meant that for the last few years we have been storing up to 500 pallets off-site with daily deliveries to meet production needs.

Two linked warehouses at the rear of our trailer park opposite Unit 1 became available for rent earlier this year and we were pleased to have been given first refusal by the local owner who has been aware for several years that these buildings would be helpful to our growing business.

Both buildings have been fully refurbished, including new rooves, side cladding and doors and both are now in use. With each building having a racked capacity of 1,800 pallets our need was only for one of the units and the second unit is now occupied by Willmotts Transport with whom we are developing a joint opportunity for our ambient customers for the provision of on-site storage, with national and international distribution.

Ian Harvey

2 Framptons’ Update 2017

Welcome to the 2017 edition

of Winter Update. It’s been

another busy and challenging

year for the Framptons’ team

with the introduction of the

new automated omelette

line and further expansion

of our contract packing as we

become the supplier of choice

for non-dairy drinks.

The end of the year culminated in Ian Harvey’s decision, after

almost 20 years as MD and 40 years in the business, to stand down

from this role and the appointment of Rob Brearley who’ll bring a fresh

approach to the leadership role. Barry Wilson will work closely with him

as Head of Engineering.

Framptons continues to thrive in an increasingly competitive market

place and we are excited about what the future holds for the business.

We would like to thank the team for working hard to ensure the

business continues to grow and adapt successfully to new challenges.

We hope the magazine is an enjoyable and interesting read. Wishing

you a relaxing and peaceful Christmas and a prosperous new year.

Paula GledhillCommunications Officer

The end of the year culminated in Ian Harvey’s decision, after almost 20 years as MD, to stand down from this role...

3Framptons’ Update 2017

5Framptons’ Update 2017

In the hot seat!Robert Brearley, Framptons’New Managing Director

I was delighted to be offered the

role of Managing Director by

Ian Harvey and his fellow

directors; it has been a

personal career ambition of

mine for many years. I’m very

eager to take up the position

and excited to be involved

in the future success of a very

exciting business.

My career started back in the mid 90’s within the Steel Industry,

and I’m originally from a technical background. I later moved into

planning, purchasing and finally settled within production and

operation management.

Don’t be afraid to make comments or give suggestions, as you never know where it might lead and the improvements you might generate.

I’ve spent many years working closely on continuous improvement

methodology and business best practice. I later then moved to

director level, running multiple sites within different and diverse

operations, based around the Yorkshire area.

My vision is that engaging with everyone at all levels of the business

will only strengthen your own and everyone’s future. Don’t be

afraid to make comments or give suggestions, as you never know

where it might lead and the improvements you might generate.

With new leadership, all areas are available for review and

improvement, and I look forward to hearing your thoughts.

We have an exciting new year ahead of us in 2018 and a new era

for the business.

Robert BrearleyManaging Director

Relationshipsin businessIan Harvey

Last year I wrote about the importance of relationships in business and explained

how we had been working for more than 20 years with the Griffiths family.

A significant cost to most businesses is that of insurance and whilst

premium levels are important -and we routinely check against the market

- the knowledge that those working on your behalf when claims are made,

can be more important. Moving for the cheapest premium every year may

show an immediate cash saving but trying to get an insurer who provided

cover years ago to deal favourably with a claim could prove costly.

When I joined Framptons, we dealt directly

with an insurance company but moved

to a broker around 1977. This is when

I first met David Ingleby who was

then working for Cayzer Steel

Bowater. In 1987 David set up his

own insurance broking business,

Castlemead Insurance Brokers and

we followed him. When in 2006

David decided to take a less active

role his son Richard became our primary

contain and remains so today.

Early in the relationship Framptons was both a food manufacturer and a road

haulier which required our insurance broker to switch between a fire in our

cooked products operation and the theft of a trailer load of dessert boots in

Italy! Italy in those days was rife with theft and it was not un-common for goods

to be stolen to order. The Italian government, being slightly entrepreneurial,

decided that as the goods had entered Italy they were entitled to their

equivalent of VAT. As an incentive to pay they doubled the VAT if you did not

pay within 30 days! David successfully persuaded our insurers to pay.

When talking to David and Richard about the relationship, what comes across

is how much they have learnt about the issues Framptons face every day

delivering the quality our customers expect and managing the related supply

chain issues. They see Framptons as a diverse fast moving business; regularly

changing lines and packing new and innovative products for our customers. Cat

milk to the Far East no problem?

In view of the relationship, Castlemead take an active interest and you will

regularly see Richard touring the factory reviewing changes and looking for

issues that can be addressed before they become a claim.

As Framptons has grown, the expectations and the compliance

environment have also developed significantly and Framptons look to

Castlemead to judge which rules need to be prioritised to ensure claims

are met. Continuity not only ensures a knowledge of what we do but also

means that we can always speak to someone we know will act quickly and

vigorously on our behalf when claims arise.

A couple of years ago I was awarded

a Nuffield Scholarship to research

and investigate the egg processing

industry. This was something that

Clive Frampton did many years ago

when he first brought over the idea

of ESL processing from his trip to

America as a Nuffield Scholar.

The last few decades have been an

interesting time in the egg processing

industry; one thing is for sure, there’s never a dull moment.

I’ve always been fascinated by solving problems and creating change and

these two certainly go hand in hand for the future of the egg processing

industry, in fact, in today’s fast paced society this applies to any industry.

My study title was ‘The effects of globalisation in the egg processing

industry’. We live in an ever-changing world and we must keep evolving

and moving forward so what could we learn from other countries?

I travelled to Canada, Dubai, America and numerous countries in Europe to see what other people were producing and to understand future consumer trends.

Global production is estimated to be in the region of 4.8 million tonnes

as shell egg equivalent, and of this EU member states could contribute to

around 1.8 million tonnes. One of the main differences between the EU egg

processors and the UK egg processors is the increasing focus and growth

within the EU on the catering and food service industry with added-value

products such as: cooked and peeled eggs, poached eggs, French and

Spanish omelettes, waffles, scrambled egg mixes, quiches, egg mayonnaise,

custard mixes and sports drinks.

Globalisation affects all countries in positive and negative ways. For example, when imports are attracted into the UK. We must be able to compete with other countries. In summary, I found the following points are important for us to focus on in the UK to ensure that our egg business keeps moving forward.

1 To successfully market new products and new ideas you

must also understand the directions in which societies are

moving. Recognising consumer attitudes will help to create

and implement effective marketing campaigns to target the right

4 Framptons’ Update 2017

consumers. A product doesn’t sell itself; people need to know

it exists. The British egg processors must market and sell their

products and be the best communicators for our industry.

2 Research, Understand and Innovate. Just because we

have done things a certain way, doesn’t mean there isn’t

a better way. Always look at how to improve. Just 1% is an

improvement and with constant focus, suddenly it can be at 10%.

3 Sir Terry Leahy spoke at the IEC (International Egg

Commission) conference in London and he gave an excellent

guide on the culture of good business growth. The most

reliable guide is your customer; listen to them and they’ll tell you

what’s good and what’s not and if you keep listening they’ll give

you a strategy for growth. Most importantly, it’s your people that

make your business work, empower them and give them the tools

to do their job; be constantly evolving and the rest is magic!

4 The only thing we can guarantee in business and, in fact, in

life is that change is constant. You can either create change,

be changed or be left behind.

5 The egg processors must build stronger relationships

throughout the supply chain towards a long-term future

together. Learn about your customers and the consumer

trends, develop new products in line with changing trends and

help and support your customers when they launch new products.

6 The egg producer – align yourselves with egg processors

and build stronger relationships, trade differently, think

differently.

7 For me the most important is the phrase ‘You can either

create change, be changed or be left behind. I know which

one I prefer.

So how does that translate into the Framptons’ business? The growth of

cooked egg products is huge as more and more consumers eat breakfast on

the go rather than at home.

The food service sector is demanding more options for egg products and the

quick service restaurants are including egg on the menu more and more, and

not just for breakfast. We have seen growth with the omelette line and this

will continue as we look to innovate with new concepts and products.

In the fast turn-around environment of the food service sector our

customers are looking for more added value products which we will

develop in 2018, in cartons and cooked egg, so we’re at the forefront of

developing a range of convenient and easy to use products.

Change is the only certaintySarah Harling, Account Manager

Phoebe Turner updateFramptons has enjoyed supporting Phoebe over recent years but this

now comes to an end as she has been awarded a scholarship with

the Iowa State University. The university does not allow students to

receive sponsorship so our support will come to an end. We will keep

you updated with Phoebe’s progress

The first part of the year is always spent working on new elements and

perfecting old ones in the lead up to the biggest competition in the

gymnastics calendar, The British Championships. In March 2017 Phoebe

travelled to Liverpool's Echo Arena along with all the top gymnasts in the

country to compete in the prestigious competition. In the `All Around’

event, Phoebe made a few uncharacteristic mistakes which caused her

to finish in a still very respectable 5th place which meant she qualified

for both the vault and beam finals at the championships. The vault was

Phoebe's first event final of the day and she did two fantastic vaults to win

the bronze medal. Up next was the beam final, an event which is not for

the faint hearted! With a full arena, Phoebe produced a fantastic routine

to be crowned the 2017 Senior Women's British Beam Champion.

Phoebe's next competition took place in April; the English

Championships held at Loughborough University. Phoebe again

finished in 5th place, winning bronze medals on both vault and beam.

During this time, the new Great Britain National Senior squad was

announced and based on her fantastic performances, Phoebe was

awarded a place in the squad.

After a very busy start to the year it was time for Phoebe to start

upgrading her skills in preparation for the competitions starting in

September, and while this was happening The Academy of Gymnastics

where Phoebe trains, moved to a new facility.

NPD Update 2017Sharon Harvey

It has been a busy year for product launches and NPD trials over the

course of 2017. We continue to provide the expertise and knowledge

that make us the supplier of choice for non-dairy drinks. We have

supplemented to the portfolio for First Grade by adding Unsweetened

Koko Original and Co-op Coconut drink to their ranges in major retailers;

as well as expanding their current Original and Light lines for export to an

ever expanding list of countries.

We have also launched a non-dairy version of Jimmy’s Coffee, which was the first into the market and has been listed in Sainsbury’s.

The bottle lines have also been kept busy with the launch of four

varieties of chilled non-dairy drinks in one litre which are all on sale in

Tesco for Dream brand, which is owned by Hain’s Daniels. Shaken Udder

decided to celebrate the summer and Wimbledon with the launch of

Strawberry & Clotted Cream Shake using Cornish cream and this still

continues to do well even now its winter time!

Spring Water and flavoured water continues to be a major trend

that we are tapping into (sorry for the pun) and we have launched

products in 330ml and 1L for Tetrapak, Water Up and Rosemary

Water. The latter claims to help you remember everything so we

will keep trying it to see if it does! We have also made a Sleepwell

Drink using Whole Jersey Milk & Honey with Valerian to help you get

your eight hours sleep – so not one the night shift should be testing

too often!

Finally, we have been the centre of several visits in the autumn from the

TV companies for a programme on ITV yet to be screened. Both Just Bee

and Canny drinks are to be featured with our own Kin being the star of

the show so look out for us. World Egg Day and making omelettes with

some our budding young chefs has to be the highlight of the year though

and one we really enjoyed, so bring on the new products for 2018.

Omelette Line updateKatarzyna RozmusProduction Leader Cooked Products

June 2017 saw a major change in the cooked products area due to

increased demand in our Omelette Business. Our smaller, trusted

oven was to be replaced with a new, state of the art automated

In September Phoebe and her fellow academy team mates headed off to

Guildford for the British Team Championships where they took home the

silver team medal. September was a busy month in which Phoebe also

competed in a Senior International for Great Britain in the Netherlands

against teams from Spain, Belgium and the Netherlands to name a few.

Phoebe performed her Double Twisting Yurchenko on vault to be awarded

the bronze medal, making the weekend a success for Phoebe.

Most recently in October Phoebe was called upon again to represent

Great Britain in the senior team at the Rushmoor Rosebowl where the

team were triumphant in winning the team gold.

With all the competitions now over for the year, Phoebe is focusing on preparations for next year’s British Championship and her A Level exams.

Joe Pattison Engineer & Artist

“I get my talent from my mother who was a brilliant portrait painter and we always had people popping in to sit for her. I prefer to paint animals and tend to get carried away with detail and that’s why a piece usually takes me around three months (50 to 60 hrs) to complete. Occasionally I take commissions for people; I painted a deer picture for Angela Jones, Framptons’ HR Officer.. I first worked for Framptons as a contractor in the 1980’s doing welding/ installation then joined the engineering team in 2003, I have seen a lot of changes and growth over the years. My job? I do my best to keep the machines running and if I’m honest it ain’t such a bad old place. I’m looking forward to retirement next September when I will have more time to paint. If you’d like me to paint a portrait for you, you can contact me at joe.pattison@sky.com.”

6 Framptons’ Update 2017

oven with an output expectation of around 10,000 per hour and our

remaining oven upgraded, automated and relocated inside the area.

Our existing oven has seen a vast improvement on efficiency and

performance since the upgrade with an output increase of around 25%

per hour. There have been many challenges along the way and this has

had a significant impact on all departments in the business, but we

are now confident that the hard work that everyone has put in will pay

dividends going forwards.

With the addition of a new spiral freezer, we now could run two separate products simultaneously.

This has temporarily created some complexity in our packing

operation, but plans are in place to commission the mezzanine area,

allowing us to segregate the packing operation to ensure the integrity

of our packed product so it is not compromised, and the risk of mixing

product is minimised.

All the operational team have been extremely receptive to the

challenges that we have faced and from a personal level, it has been

a challenging time. Taking over from Piotr Ziolkowski was a daunting

task as the area was performing extremely well before the planned

shutdown. Unfortunately, with the challenges we have encountered,

we have not seen the results we expected but the team have not

given up and continue to maximise every opportunity to improve

the processes and achieve both ours and the business goals.

I would personally like to thank Gareth Harry and my team for

supporting me and my development through this challenging period

and together with the Engineering and Technical teams, we have

delivered on the Framptons’ core values and encompassed the “We

are one team” ethos.

2018 will be an exciting time in the cooked products area, everyone is

looking forward to the challenges ahead. Records are there to be broken

and our aim to produce more omelettes in 2018 than ever before!

7Framptons’ Update 2017

8 Framptons’ Update 2017

BruCruPaula Gledhill

Most of us drink the odd cup of coffee and this is usually made

using hot water. In the summer we were introduced to two new

and exciting coffee trends which we felt offered us both branded

and co-packing opportunities.

The first was a delivery system which chills and infuses the coffee with nitrogen giving the chilled coffee a creamy and softer texture with a head similar to that seen on Guinness.

Our initial interest was in producing and packing the liquid

coffee but we have now launched our own brand, BruCru,

and can supply both the coffee and the Nitro Coffee delivery

system with full support.

Next we heard about cold brew coffee where the grounds are

steeped in cold water - in our case our own spring water –

which brings out the fuller flavour without the bitterness found

in hot treated grounds. Development Technologist Mateusz

Wolf worked on the selection of the best beans, ultimately

choosing beans from Sumatra, which produce some of the

smoothest and most complex coffees in the world.

Anna TrojanowskaAssistant Credit Controller

When I first came to England more than 10 years ago to work at

Framptons, a few things really surprised me: I couldn’t get

used to all the cars going in the opposite direction and

I wondered why English people needed two taps in

the bathroom and such big plug sockets! After

some time, I got used to it and even decided

that driving the car the other way around is not

as confusing as I first thought.

One of the things I like about England is

that most of the people I’ve met are very

polite. They always greet me even if I don’t

know them. In Poland we wouldn’t say “hi” to

somebody we don’t know. People in the UK are

in less of a hurry than in Poland. I even discovered

that your lead times are a bit different as well. An English

“now” doesn’t necessary mean at this precise moment like it does

in Polish. When I got used to the different way of life, I found life in

this country more comfortable and we decided to settle here for good.

It’s not easy having two small children without any family support but

we managed. If I look at where we are as a family right now I feel quite

proud of what we have achieved.

I’ve never worked for a manufacturing company of this

size before. The first time I saw the production area at

Framptons it was like going into a different world. It

was a bit like watching a television programme

on the Discovery Channel come to life; I found

it fascinating. From the outset I was lucky to

have a supportive and helpful team around

me. I could ask them if there was anything I

wasn’t sure about. Framptons has given me

the opportunity to learn so many new skills, as

well as being Assistant Credit Controller, I have

been an Administrator in the Technical Centre,

a Production Administrator and a Receptionist.

Working in different departments allows me to

understand the whole business better and it’s helped

me in my current position. All the knowledge I’ve gained

will be of benefit in the future. As Steve Jobs said:

The only way to do great work is to love what you do.

Darius AbramaviciusProduction Leader

When I arrived in the UK 8 years ago from Lithuania,

I joined Framptons as a Process Operator making

hemp milk. It was my first job in the food industry,

so I took every opportunity to learn new things

and contribute to the company. I value loyalty

and I believe I’ve been lucky to be able to

retain my values here at Framptons.

At the time of the move it was a difficult

decision to leave my home country. I left my

young family temporarily, while I was settling

more than 1000 miles away. Luckily I’m not the

first person to make a big move and I have to say I

felt welcome in the United Kingdom. After a few months,

my family joined me here. During the last 8 years,

Framptons has provided me with many professional

development opportunities. After working as a

Process Operator, I then moved to Premix and

was promoted to Production Leader. It has

been a continuous process and I’ve been able

to contribute to the value and the growth of

the company to the best of my ability.

Looking forward, I’ll continue to support my team. Equality is our strength and we shouldn’t worry about Brexit - it’s only politics!

9Framptons’ Update 2017

Roger SuttonWe were greatly saddened to

learn on November 14th that

Roger Sutton had died early

that morning. He was at home

surrounded by all of his family.

Roger and Liz Sutton were the

founders of Delamere Dairy and we

have worked with them since the year

2000, initially packing their goats milk and now producing a range of

dairy and dairy alternatives under their brand and others.

Those who have come into contact with Roger will remember him

as a truly ebullient man with a great sense of humour, and someone

who was always full of ideas. He was one of the few amongst our co-

pack customers who had previously run his own manufacturing – and

understood the issues! We still ‘bless’ Roger when HIS separator goes

wrong, even though we bought it from him nearly 20 years ago.

Many of us have very happy memories of Roger and Liz at

Glastonbury Extravaganzas and Shepton carnivals, where Roger may

have managed the odd glass of red wine.

We will miss his infectious smile, his mannerisms, his interest in everything and above all his friendship.

Framptons’ Diary

JANUARY GEOFF SLATER RETIRESAfter 21 years’ service Account Manager, Geoff

Slater retired. Geoff was responsible for selling

Framptons’ egg products and ice cream mixes

and he also had a period covering contract pack.

Geoff oversaw significant changes in our

portfolio and activity levels, culminating in him

winning contracts for much of the available

food service liquid egg product business and

huge growth in cooked omelette sales. This led

to the new Omelette Line (read more on page

7) Sara Harling has taken over this role.

APRILSTEVE WILLIAMS RUNS THE LONDON MARATHONSteve, one of our engineering coordinators in the

main factory, ran the London Marathon in 5 hours, 25

seconds. He ran to raise money for `Get Kids Going’,

a national charity which gives disabled children and

young people the opportunity to participate in sport.

Framptons topped up Steve’s sponsorship which

helped him raise at total of £2,700.

MAYKATARZYNA ROZMUS TAKES OVER AS COOKED PRODUCTS LEADERKat took over from Piotr Ziolkowski who returned

home to Poland. Kat had been instrumental in

developing the training matrix and operator work

instructions for the cooked products area. The

new omelette oven now produces 25% more than

the old one.

JUNE BATH & WEST SHOWDovile, one of the cleaners on the omelette line,

spent the day at the Bath & West Show after her

name was drawn at random in a staff draw for a

family ticket to the popular agricultural show.

JULYJESS GLYNN PLAYS AT WINCANTON RACECOURSEPaul Seviour who works in the Main Factory

and Finance Assistant, Liz Brookes both got all

of the answers right in a staff competition and

won two tickets to see Jess Glynne live.

AUGUST MID SOMERSET SHOW We had plenty of visitors to the Framptons’ stand and the public were keen to try our tasters of

Shaken Udder Milkshake and Cold Brew Coffee. Ian Harvey is the Chairman of the Mid Somerset

Agricultural Society and the show is the main event in its calendar.

SEPTEMBERSTAFF BAKE OFF FOR MACMILLAN CANCER SUPPORT FOR THE WORLD’S BIGGEST COFFEE MORNING

Our very own Bake Off competition raised £250 for this good cause.

We were lucky enough to have Bake Off television

finalist, Val Stones here to judge the competition

and give feedback on our baking.

FAMILY FUN DAY Employees and their families enjoyed a day of

games and a hog roast at the local football club.

The weather wasn’t very good, so the club house

became the focus later in the afternoon.

OCTOBER WORLD EGG DAYWe invited the children of our employees

to make their own bespoke omelettes. They

experimented with different fillings and food

colourings – blue and green proved to be

popular - and they were able to take their

creations home! The day coincided with a

significant announcement for the egg industry.

NOVEMBER SHEPTON MALLET CARNIVALStaff and customers enjoyed watching an

impressive array of carts, some with up to

30,000 light bulbs, from the comfort of our

covered trailer where they were treated to hot

food and drinks on 15th November.

FEBRUARY SNOWDROP FESTIVALSnowdrops planted on the Rock Flock

roundabout on the bank alongside

Charlton Road started to make an

appearance in time for the Shepton Mallet

Snowdrop Festival from 17 – 19 February.

They were planted by October 2016’s

Employee of the month, Sylwia Sarota.

The new omelette oven now produces25% more than the old one.

The Food Standards Agency declared that Lion mark eggs are safe for pregnant women and young children, nearly 30 years after a salmonella scare which proved to be unfounded.

10

Geoff was responsible for selling Framptons’ egg products and ice

cream mixes...

What we do• We are experts in both liquid food and beverage

processing, as well as the manufacture of egg blends

for the bakery and foodservice industry.

• We supply ready-cooked omelettes and scrambled egg

to the catering, leisure, hospitality and foodservice sectors.

Egg products• Framptons is the largest supplier of omelettes in the UK,

providing flavours such as cheese and mushroom, ham and

cheese, cheese and tomato, and many others.

• As the largest gable top, Extended Shelf Life, liquid egg

manufacturer in the UK, our blends include whole egg, egg

white, egg yolk and a scrambled egg mix.

• We supply bespoke mixes for quiches, bakery products

and glazes.

• The Mendip Pride range of ice cream and thick shake mixes

are also part of our product portfolio.

Contract packing• Framptons specialise in packing liquid food and beverages,

ranging from fruit juice, smoothies, dairy and non-dairy

alternatives, milkshakes, spring water, still soft drinks and

iced coffee, to ice cream mixes.

• A variety of packing options are available, from aseptic,

ambient and stable cartons, ESL chilled stable PET bottles,

fresh and ambient bag-in-box, pallecons, to road tankers.

• Our NPD experts can help to take your kitchen samples all

the way to a commercial trial.

• 2017 saw the launch of BruCru, our own brand of cold brew

and nitro coffee.

Charlton Road . Shepton Mallet . Somerset . BA4 5PD01749 341000 . enquiries@framptons.ltd.uk

www.framptons.ltd.uk

Our core values We are passionate about the business

We act with integrity and respectWe are all accountable

We are one team