![]() ![]() Since the 1980s, a large chunk of British sandwich making has moved from kitchens and sandwich bars to chilled, hyper-efficient factories, which produce a wide variety of packaged sandwiches - from the humdrum cheese and pickle to novelty flavours involving jackfruit and plant proteins. Once a makeshift operation in his parents’ kitchen, its rise has mirrored the professionalisation of the UK’s sandwich industry over three decades. ![]() Raynor’s family business, founded in 1988, makes 80,000 sandwiches a day for cafés, supermarkets, canteens and hospitals. “We were fighting with Brexit and then Covid hit us.” “It’s been the worst two-and-a-half years of my life, with the disruption, the chaos,” he says. The 53-year-old chair of Raynor Foods has recently approved a £1,200 signing-on bonus for sandwich makers tonight he will work a six-hour picking and packing shift at the company’s Essex plant because of staff shortages.
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