Wyvern Food Solutions Ltd was set up by Andy Kerridge after more than 25 years working in the food industry. Many years ago, he took a BSc in Agriculture (he is a farmer’s son after all) and an MSc in Meat Science, and started work as a Quality Manager for a supplier of red meat to Marks & Spencer in 1985 He was responsible for a team of factory QC, as well as setting up & running the on-site micro & chemistry lab.
After a spell as a microbiologist at Metal Box R+D working on aseptic processing projects, he moved to Whitbread as a research manager, responsible for medium-term projects looking at new developments in food production, processing & packaging; & how they could be applied for the benefit of Whitbread's then food businesses in the UK (e.g. Beefeater, Brewer’s Fayre, TGI-Friday’s). He later became a food technologist for Whitbread covering meat, recipe dishes, desserts and bakery categories.
In 1995 he moved to Burger King as a QA Manager and after working in a variety of roles and responsibilities became Head of Quality & Food Safety for Europe, Middle East & Africa. Other roles included New Market Entry (Russia, Egypt, Morocco, S Africa & several E. European countries) to Product Development & Commercialisation.
He left Burger King in Jan 2011 & set up Wyvern Food Solutions. He is a Fellow of the IFST & has also been cloesley involved with the Food Group at the SCI. He has contributed to the last 4 editions of the BRC Global Standard for Food Safety and continues to support the BRC in its work on Standards.