Planning consent has been granted for a state-of-the-art meat processing facility in Lancashire that will supply some of the UK’s top hotels, restaurants and retailers.
Harrison Pitt Architects has designed the purpose-built facility which will be built at Hillside Farm, Morecambe, on behalf of Lancashire-based Althams Butchers.
The company, which employs over 100 staff and supplies prime beef, pork, lamb and fine foods, has outgrown its existing premises at White Lund, Morecambe.
A free-range pork farm that previously operated from the Hillside Farm site closed in 2012 and the farmhouse and outbuildings have been unused since. The redundant buildings will make way for a 5,100 sq m facility that will feature the latest preparation, packing and refrigeration facilities.
Richard Parker, a director of Harrison Pitt Architects, said: “We’re delighted that Althams Butchers can now move forward with its expansion plans, an aspiration that wasn’t possible with the constraints of its existing premises.
“This new facility will allow the business to operate more efficiently and will also provide an economic boost to the area by allowing new jobs to be created.
“This is another project that demonstrates our expertise in building design for the food manufacturing sector.”
The building, which will be clad in timber, has been designed to give the appearance of a series of linked agricultural barns. Significant tree planting around the site will reduce its visual impact.
On-site parking and cycle storage facilities are provided and Althams Butchers also intends to provide its own shuttle bus service to offer sustainable transport to employees travelling from Heysham and Morecambe.
Established in 1856 by Thomas Altham, a local farmer, Althams Butchers is still an independent family-owned business. Today the business is operated by Thomas Altham’s great, great grandsons James and Richard Altham.
Work on the new premises is due to begin later in 2018.
