Established 1840
Mellors was established in 1840 as Dean Confectionery on Lord Street, Southport.
1857 – 1869 Elizabeth Dean employed Miss Amelia Jane Ashworth as an apprentice baker. She returned home to Macclesfield with the promise of first option of taking over the business from Miss Dean when she retired.
1872 Amelia returned to Southport with husband William Mellor to take over and rename the business. They had four children; the eldest Patty Mellor, took charge of the business at an early age, proving to be a good organiser with vision.
1904 Mellors moved from 163 Lord Street, Southport and the bakery and shop was rebuilt at 199-201 Lord Street (this site is still a trading coffee shop).
1908 Patty married James Hall but still managed the Mellors business. James developed his own successful business and was the originator of the “SPAR” chain. His company still operates from Preston today.
1925 A purpose built bakery and staff house was built in Southport.
1930’s This decade saw great expansion. Patty and James had two sons, Philip Blundell Hall who became the Managing Director and James Ashworth Hall who concentrated on the grocery business of “SPAR”.
1963 Tim Timmerman (now Chairman) joined Mellors on a Bakery Student Exchange Scheme from Amsterdam in Holland.
1974 Tim Timmerman opened his first shop “THE DUTCH CHEF” on Lord Street, Southport, still trading successfully as a coffee shop and cafe.
1977 Tim Timmerman bought Mellors business, consisting then of the Lord Street Shop and Bakery on the retirement of Philip Blundell Hall. He integrated the two companies and became managing director.
1979-82 Three additional Mellors Coffee & Bakery Shops opened.
1983 The Royal Clifton Hotel acquired. Situated on the Promenade, Southport this prominent hotel has 121 bedrooms, three function suites, restaurant, several bars and a Health Club and Spa.
1986 The bakery production moved to Butts Lane, taking recipes from original recipe books written by Amelia Jane Ashworth/Mellors 1869. The most popular recipe for the past century is still the “Millie Fuelli” a vanilla slice.
1992 This year saw the acquisition of Forshaws Wholesale Bakers supplying other companies with our full range of products through wholesale vans.
1995 The launch of Mellors Catering Services. First contract won in September (Founder – Mark Timmerman).
1996 Mellors Catering Services gain an additional 4 contracts. Julie Mycock (Area Manager) recruited.
2000 Mellors Catering Services wins first college catering contract, breaks the £1.5m net sales barrier and increases client portfolio to 28. Group awarded E.F.S.I.S. Quality Assurance Accreditation. Awarded Sefton Chamber of Commerce Business of the Year 2000.
2001 Mellors Catering Services increase portfolio to 37 clients, employing 215 employees. Systems and procedures developed to achieve Investor in People accreditation.
2003 Awarded Inner City 100 by Gordon Brown (Chancellor of the Exchequer) for our support of local employment and commerce. Recruitment a 3rd area manager.
2007 Growth to 72 sites. Awarded Inner City 100 (position 40th in UK). Recruited 5th area manager and 8th area support manager to support expansion. Awarded Corporate and Social Responsible Business of the Year (England and Wales) by ICA
2009 Growth to 100 sites, continued fabulous retention of core business with gains including Mersey Ferries and the UK largest college catering contract. Awarded Sefton Chamber of Commerce Business of the Year 2009 for the second time.
2010-11 Growth to 107 sites. Purchase of Lancashire Manor Hotel, opening in November 2010, fully refurbished with 51 bedrooms and extensive conference/function and wedding facilities. Mellors Head Office relocated to Lancashire Manor.
2013-14 Growth to 145 sites, successful restructure of key personnel following retirements, extensive development of Mellors educational sector. North West Finance Management Award Winner.
The Future. Now 160 + Units. To focus on our core markets and maintain our regional menu offering. Confirming Mellors as the leading northern contract specialist - a real and fresh alternative to the "one size fits all" chilled or frozen offerings policies from the national and international caterers that try to dominate the sector.
