Jacksons graduates make stuffing from surplus bread

Graduate trainees at William Jackson Food Group (WJFG) have developed festive stuffing using surplus Jackson’s bread.

The stuffings, which are not launching into retail but are available to staff at WJFG businesses MyFresh, Abel & Cole and Jackson’s, were created by a team on the company’s graduate development programme.

Christmas Cranberry and Classic Sage & Onion stuffings have been rolled out under the Get Stuffed brand, with proceeds from the sales going to charity Fareshare.

“Our grads enjoy a really varied two years with our businesses learning lots about the food industry,” said WJFG talent development manager Angela Marshall. “We set them various challenges during their time on the programme and this time they’ve really excelled themselves.”

Technical graduate Hannah Newton said the project has taught the team a lot, especially about business start-ups and the food production process.

“It’s also been great to be actively involved in a project that looks at reducing waste which is such an important issue, and also to raise cash for Fareshare,” she added.

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