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Northern Cure

After meeting while working as pizza chefs together, Alex McKay and Douglas Staton wanted to channel their strong passion for food into an idea for a business. Spotting a gap in the market for locally sourced, high-welfare, traditionally cured charcuterie meats, Alex and business partner Doug launched Manchester-based Northern Cure in early 2020.

The duo’s initial intentions were to sell their products to local restaurants, and after securing premises they won contracts to supply to a number of hospitality businesses in the area. However, two major incidents occurred to put a severe dent in their plans.

First, a fire in one of the units where Northern Cure was based prevented the partners from gaining access to the premises. Then came COVID-19 and the national lockdown, which forced all restaurants and bars to close temporarily. Not to be thwarted, Alex and Douglas took the opportunity to re-evaluate their business plan, ultimately deciding to adapt their business model to sell not only to restaurants but directly to consumers as well.

Alex McKay and Douglas Staton, owners of Northern Cure, in their kitchen

Alex, who currently works in e-commerce, put his expertise to good use, developing Northern Cure’s website and introducing a new range of home curing kits. The business has also moved to more suitable premises and resuming production now the hospitality industry is back up and running.

Long-term, Northern Cure’s founders both hope to work on the business full-time by giving up their day jobs and eventually opening their own delicatessen.

Published on 4 August 2020

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