The Team
ANDY BATISTE - Managing Director
A well known face around the Island, Andy ran a large town milk round prior to founding Manor Farm Foods in 2006. Although the running of the business takes up most of his time he can also be found pulling his lobster pots at Cobo in the evenings, or sneaking off to the gym when he has a free hour.
GRANT LE TISSIER - Managing Director and Buyer
Co-founder and co-owner of the company Grant previously served an apprenticeship in local kitchens before the lure of the sea led to a career as a skipper in the Guernsey fishing fleet. Outside of work Grant still enjoys boating. Fortunately our fish department doesn't rely on his catch!
RICHARD TORODE - Sales Director
Half his career rattling pots and pans in various kitchens, the other half providing chefs with ingredients for their own rattling. A keen foodie, when not selling produce Richard can be found growing, catching or cooking it.
GREG JOSEY - Sales and Marketing
Greg worked in some classic town eateries (from a forgotten era) before moving into food wholesale. He's always keen to strike a deal with his customers or offer a bespoke product to fit the bill. When not dealing with restaurants he's very happy eating and drinking in them.
ROB NEVILLE TAYLOR - Sales Manager
Cooked in some swanky restaurants prior to entering a new career in food sales. Rob offers a wealth of knowledge across all food categories. Keen to offer any help he can to his customers on product choice and value. Rob is saving up to buy a comb.
ANDREA CORTEGGIANI - Sales Manager
Hailing from Italy, Andrea's European kitchen experience stands him in good stead for advising his customers on the best products. Whether selling Lavazza or drinking it . . . "he's happy".
Local and Here For You
At Manor Farm Foods we have a dedicated team of over 50 professionals. Every member is vital to the operation and focused on providing the best quality and service to the Guernsey hotel, restaurant and food industry possible.
12.00 midnight - The Customer Service Department's day is ending and the Operations Team are just arriving to prepare orders for the early dispatches.
2.00 a.m. - The Fresh Produce team are already receiving in goods and starting the day's order pick, shortly followed by the fish and butchery departments who are soon sharpening, boning and filleting.
4.30 a.m. - It's time for the drivers to start loading.
7.00 a.m. - The Customer Service Office and the Sales Team are all set in preparation of clients arriving to inspect produce and pick up orders.