The family-run business, which supplies deli items, seafood, and bakery treats to 2,500 customers, has doubled its storage capacity at its 36,000 sq ft Port Dundas warehouse to 4,000 pallets and aims to reach £90 million in sales by 2028.

The expansion was supported by a £3.5m funding package from Bank of Scotland.

The newly improved site adds to the firm’s sustainability credentials, with added roof space for solar panels, increasing its renewable energy capacity by 30%. The addition of electric cars and a rainwater tank supports Lomond Fine Foods’ commitment to net zero and their aspiration for B-Corp status.

Prior to the business’ launch in 1997, husband and wife team Sam and Barbara Henderson began their journey manufacturing sandwiches to supply forecourts, caterers and eventually the NHS in Glasgow before buying and distributing quality local food products.

Today, Lomond Fine Foods has become a key player in the food wholesale market, supplying cafés, hotels, restaurants, and caterers across the UK. The company also hosts food innovation trade shows, like ‘Taste at Lomond’, where over 90 suppliers showcase their products.

Joined by their daughters Lauren Ingram and Meghan Sievewright, it is truly a family affair. Lauren, the ‘Director of Cake’, leads the bakery arm, while Meghan heads the procurement team. Since its 2011 launch, the bakery has achieved substantial success, generating £5m per annum in sales and supplying major retailers like Tesco and Dunelm Mill.

With over two fifths (and counting) of its food locally sourced, the company prioritises buying from Scottish suppliers, delivering fresher flavours and supporting local communities.

Sam Henderson, managing director at Lomond Fine Foods, said: “Never in our wildest dreams did Barbara and I imagine that two decades after starting our humble sandwich business from the back of a van, we would end up where we are today. Now we’re on our way to hitting a turnover of £90m and our bakery produce is sought after by huge global retailers, all while being deeply embedded in Scotland’s vibrant food scene and partnering with brilliant businesses every day.

“Social and environmental responsibility, transparency and accountability are extremely important to us. Extending our base in Port Dundas really unlocks our ability to meet environmental goals along with our growth plans. It’s comforting to know that Stephen and the team at Bank of Scotland are there for us, helping us to grow and become more eco-friendly.”

Stephen Owens, relationship director at Bank of Scotland, said: “Sam and the team at Lomond Fine Foods have demonstrated their commitment to innovation and sustainability. This expansion is yet another testament to their dedication to growing their business while being as green as possible.

“We eagerly anticipate seeing Sam and the team achieve B-Corp status very soon – a well-deserved recognition of their efforts and a significant milestone in their impressive journey.”