About Us

We've been manufacturing confectionery for over 130 years and whilst we use traditional recipes for our much loved sweeties, are constantly looking at new products and flavours.

Our confectionery is made to the traditional recipes passed down through the generations. To give you an insight here are a few examples of how some of our most popular confectionery is created.

Mint Imperials/Pan Drops

Sugar and Glucose Syrup are boiled in a pan, passed through a vertical batch roller and cut to small drops.

They are put into large copper drums which spin, while further Glucose is added until desired size is reached.

Berwick Cockles

Ingredients are brought to boil in a gas pan.

They are then turned out onto a cooling slab, where the mixture is folded and transferred to a marble slab for further cooling. Sections are separated and colour added to make the stripes. The non-coloured mixture is moved onto a pulling machine for stretching. The stripes are added to the non-coloured mixture and cut to shape and size.

After Dinner Mints

Similar to Edinburgh Castle Rock, ingredients are brought to boil in a gas pan.

They are then turned out onto a cooling slab, where the mixture is folded and transferred to a marble slab for further cooling. The mixture is moved onto a pulling machine for stretching, and cut to shape and size. The Mints mature in a hot dry room before packaging.

Creams

ingredients are brought to boil in a gas pan.

They are then turned out onto a cooling slab, where the mixture is folded and transferred to a marble slab for further cooling. The mixture is moved onto a pulling machine for stretching, rolled and cut to shape and size.

Edinburgh Castle Rock

Edinburgh Castle Rock ingredients are brought to boil in a gas pan.

They are then turned out onto a cooling slab, where the mixture is folded and transferred to a marble slab for further cooling. The mixture is moved onto a pulling machine for stretching, rolled and cut to shape and size. The Rock matures in a hot dry room before packaging.