Young’s Foodservice appoints new Foodservice Business Development Manager
Young’s Foodservice has appointed a new Business Development Manager to further drive the growth of the company’s Foodservice Division within the education sector. Paul Skelton is the latest member to join the team and brings a wealth of experience, as Young’s Foodservice continues to increase their presence in schools across the country.
With over 10 years’ experience in the Foodservice industry, Paul began his career at Brakes Foodservice whilst in recent years; he has gained specific experience within the education sector during his time at Pasta King.
Young’s Foodservice has prioritised the development of its Foodservice business as an integral part of their plans going forward. Foodservice Director, Adrian Greaves, is delighted to have Paul on board:
“It’s fantastic to welcome Paul Skelton to our team. His valuable experience and expertise within the education sector will help us further support schools by inspiring their menus and informing them about the fantastic benefits of seafood. As the largest seafood company within the UK, we are able to provide a full range of products that will offer children plenty of variety and make school meals interesting.”
For Paul, working for such a reputable brand was an exciting opportunity:
“I am delighted to be joining Young’s at such an exciting time, particularly with regards to education. Education is a key part of the overall strategy and I’m very much looking forward to helping achieve the business’s aims and objectives in a sector I’m very ardent about. Young’s Foodservice has a diverse range of solutions, created specifically for schools, and, it is my challenge to help push the boundaries of traditional school meals and encourage school caterers to utilise fish on their menus. I look forward to highlighting the benefits that these products can provide and passing on our passions as a company, from delicious and nutritious recipe ideas to educating schools on sustainability and responsible sourcing.”