Name: The Pie House, Cinderhill Farm
Industry: Food Production/manfacturing
Location: The Forest of Dean, Glos
Company Size: medium to large
Brief Description:
Cinderhill is a growing medium to large food production business specialising in high-quality artisan baked goods for the retail market. They supply handcrafted products to a range of retailers, combining traditional baking techniques with efficient production processes to meet increasing demand.
The Challenge
As demand for Cinderhill’s artisan baked goods increased, their existing space could no longer keep pace. They needed a modern commercial facility that would allow them to expand production, streamline operations, and meet the strict food safety requirements for supplying major retailers.
The Solution
To meet Cinderhill’s needs, PCD Ltd applied its expertise in commercial kitchen design and technical layout. We developed a tailored plan for their new premises, optimising workflow, equipment placement, and compliance considerations to ensure a smooth transition to higher-capacity production.
We started by meeting with Cinderhill to discuss their requirements and vision for the new space. Once the scope was agreed, we redesigned the layout to maximise efficiency — repurposing and repositioning existing units wherever possible. This not only created a smooth, logical workflow but also allowed Cinderhill to achieve their goals while staying within budget.
What set this project apart was our ability to design around Cinderhill’s existing equipment and processes. Instead of recommending a full refit, we strategically reconfigured their units and created a layout that worked with what they already had. This smart, budget-conscious approach allowed Cinderhill to expand production capacity without unnecessary expense or downtime.
The Results
The new facility includes approximately 75m² of combined cold and freezer room storage, a 250kg blast freezer capacity, and an additional 60kg blast chiller. This setup ensures Cinderhill can meet current production demands while allowing for future growth.
“Thanks Dave — to all the team who have assisted us throughout this entire project. We now look forward to production in our new facility. Cheers.”
James McGloin MEng CEng MIMechE (he/him)
Chief Operating Officer
Key Takeaways
The project’s success was driven by close collaboration with key suppliers, including Rational, Foster and Nordisk. By working together from the early stages, we ensured that equipment specifications, installation requirements, and workflow considerations were seamlessly integrated into the final design.
Key lessons from this project included the importance of planning for scalability — particularly with refrigeration capacity — and the value of getting the right level of detail early in the design process. This ensured that the final layout could support future growth without requiring major rework.
This project provides a strong template for other small-to-medium food production businesses. The design aligns with SALSA (Safe and Local Supplier Approval) guidelines, making it easily replicable for companies looking to scale operations while maintaining food safety and compliance.
Contact PCD Ltd today to discuss how our commercial kitchen design expertise can help you create an efficient, compliant space tailored to your needs.