Our Story
Owned by our people.
Trusted by our partners. Built on quality.Employee owned and committed to strengthening our partners through consistent supply, operational expertise and dependable service.
In the Beginning
In 1974 Derek Robbins founded Staple Dairy Products Limited located in Chiselhurst, Kent, trading in commodity butter and cheese. Since then Staple Dairy products became established in the dairy market, delivering goods to foodservice and manufacturing.
Staple Dairy Products Limited’s expertise in the UK food industry continued to grow as we became major importers of aerosol cream and fractionated anhydrous butters. To this day we are still experts in delivering aerosol cream to the UK food industry.
Focusing on the Future
We’ve grown since 1974. Today, Staple Food Group is a trading division of Staple Dairy Products Limited and based in Orpington, Kent.
Our range of expertise covers foodservice, manufacturing, retail and wholesale sectors. SFG’s product portfolio includes in-house brands Cuisine and Kouzina, as well as introducing new brands into the UK market using our wealth of industry knowledge.
We work closely with customers to achieve the best possible results for their applications.
Meet the Management Team
Chris McNally
Managing Director
Chris brings to Staple Food Group a high profile portfolio of retail and commercial experience which propels the company into growth for the future.
Kim Palmer
Executive Chairman
Joining Staple Food Group in 2015 to develop the business into the future, Kim’s strong knowledge of the UK food industry grows the company from strength to strength.
Latest News
Keep up to date with the SFG blog where we announce new product news, events and all of our company happenings…
The Modern Operator’s Guide to Kitchen Efficiency
In today’s food industry, operators face growing pressure from every direction. Labour shortages, rising costs, increasing customer expectations and evolving menu trends all compete for attention. Yet despite these challenges, many businesses continue to focus on individual products or short…
How AI Could Influence Menu Development
Menu development has always been part art, part science. Operators balance customer preferences, food trends, profitability, seasonality and operational realities when deciding what makes it onto a menu. It is a process that relies on experience, instinct and, often, a…
What Premium Really Means in Foodservice Now
For years, the word “premium” often conjured images of luxury ingredients, elaborate presentation and high price points. In 2026, the definition feels very different. While quality remains important, many operators are becoming less concerned with extravagance and more focused on…
Why AI May Reward Familiar Food Names
As AI driven discovery continues evolving, food businesses may soon face an unexpected challenge. Not simply creating dishes customers want to eat, but creating dishes that recommendation systems can easily understand. For years, menu naming has often leaned heavily into…
Want to know more?
Whether it’s a query about our product range or you have a bespoke idea in mind, contact our dedicated Business Management team.
