ABOUT US
At G. R. Wright and Sons, we focus 150 years of experience and expertise on one objective; your satisfaction. Fundamental to achieving this aim is our obsession with quality.
The Company
At G. R. Wright and Sons, we focus our 150 years of experience and expertise on one objective; your satisfaction. Fundamental to achieving this aim is our obsession with quality. Wright’s were one of the first millers in the UK to achieve accreditation to BS EN ISO 9002 Standard. Wright’s flour has been renowned over generations for its superior baking characteristics. With the skills and highly sophisticated technology we employ today, our product quality and value for money are better still. We also offer you a much wider choice of flours and bread mixes.
History
![](https://wrightsbaking.co.uk/wp-content/uploads/2016/11/van.jpg)
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1847
George Reynolds Wright established a simple business principle – products which were to bear his name would be made with only the finest ingredients, using the most modern techniques. Improvements followed quickly on George Reynolds Wright’s arrival in 1867,
and the introduction of new technology gathered pace as his sons, George William, Walter and Leonard became active in the business.
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1864
Until the eighteenth century, the mill was known as Flanders Mill. The name was changed to Enfield Mill and then again in 1850 to Ponders End Mill.
Early records date back to confirm two breast water wheels provided the power to drive seven pairs of millstones at Ponders End Mills.
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1900
At the turn of the century, the millstones (except for those kept to grind the Company’s speciality flour, Imperial Wholemeal) were dispensed with and a continental roller mill system installed. The Company purchased its first steam wagon on 31st August 1906, for a sum of £496.
The steam wagon was capable of carrying heavier loads than the horse-drawn wagon and often drew a trailer.
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1909
In 1909 the water power from the River Lee which for so long had driven the millstones, was withdrawn for the purpose of supplying the reservoir..
The Company decided to turn over to a new source of power – electricity – and was one of the first local concerns to do so. It was recorded that the actual changeover from water and steam power to electric power took exactly one day!
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1920
During the first World War, all mills were under Governmental control and a time of cut throat competition began. Wright’s stood four-square and kept going as a family concern.
The Directors’ faith was shown at that time by the erection of a new 90ft high silo in 1920 which, for a long time was the tallest building in the Enfield District.
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1939
Being on the edge of London, the mill was constantly under threat of attack and fire watching, nipping into the air raid shelter was the order of the day.
We were fortunate enough to miss any direct hits and production continued seven days a week, 52 weeks a year.1950
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1950
After the war, the plant was hopelessly out of date and wearing out, having worked night and day for more than five years.
The plant was remodelled in April 1950. The capacity of the new plant was 50% higher than the old one and produced over twelve 280lb sacks per hour
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1957
In 1957 with the expansion of trade, the question of storage accommodation became acute and a new precast concrete silo
with space for some 800 tonnes of wheat was erected on the riverside. The total storage capacity of the mill at that time was bought up to 1,400 tonnes.
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1963
May 1963 Kenneth Wright became Managing Director of G.R. Wright & Sons Ltd. Over the 30 years in which Kenneth Wright ran the business he,
and his team transformed it into the modern food factory capable of manufacturing a thousand tonnes of flour a week
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1969
During August 1969, one of the old silo’s dating back to 1925 was burnt down by fire. The fire was noticed by passers?by who woke Mr. Wright at the Mill House.
Sixteen fire engines were soon in attendance and production was resumed in a week.
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1994
We were one of the first mills to obtain BS 5750 accreditation from the British Standards institute, recognised worldwide as a measure of indepth commitment to quality.
A new quality control laboratory and test bakery was built in 1995 to ensure consistently dependable flour.
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1996
In July 1996 David Wright collected an award from the Home Grown Cereals Authority for using English wheats.
The award was given at the Royal Agricultural Show where Wright’s exhibited that year.
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1998
In February 1998 the company was recognised as an Investor in People
for effective investment in the development it its employees through training and communications.
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2000
Wright’s new warehouse was completed in November 2000 and opened by cricketer, Nasser Hussain.
Additional flour storage and bulk flour outloading facility was installed at the mill.
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2004
In March 2004, three cake mixes were launched; Madeira, Carrot and Ginger.
These were the only type on the market requiring water and oil using whole dried egg. ‘B’ mill was remodelled – the project was carried out by Satake.
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2005
In May 2005, Wright’s scooped up another award! The UK Trade & Investment Passport to Export Award in the category of Entering New Markets.
Wright’s first recipe book was launched – a compendium of 10 years of recipes for use with Wright’s flour, bread and cake mixes.
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2007
2007 marked the 140th year of trading for the company.
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2011
Wright’s introduced a range of “artisan” products under a dual branding arrangement with celebrity chef and Judge of Britain’s Best Bakery, Peter Sidwell.
Their Reliability Centred Maintenance programme was launched. Involvement of the 6th generation of George, James and Daisy Wright entered the business.
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2012
On approach to the Olympic Games in London during 2012, Wright’s found themselves employing over 85 people, many of which have worked at the mill all their life, some in excess of 40 years.
G.R. Wright & Sons Ltd is a “people” company reflected in its impeccable after sales and high level of customer service.
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2013
In January 2013 plans were announced to commence the building of the new mixing and packing facility on the land purchased at Delta Park, in Millmarsh Lane.
The activities of the new facility on the Delta Park site remains as a division of the company but operates under the Wright’s Bakery Ingredients brand. Delta Park opened for business in April 2014 to ensure future sales growth in both retail and trade mixes.
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2016
In August 2017 Wright’s celebrated 150 years of trading and a wonderful staff
party was organised Lottie Kaye and her team the images of which are on the link here.
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2017
David Wright, present Managing Director and fifth generation miller, along with his Directors feel that
“so long as we are adaptable and give a good service to our customers, there will be a mill here for many years to come”.
OUR PEOPLE
Our ability to deliver one of the best and most exciting product ranges in the marketplace is in large part owing to the quality of our people. They comprise one of the most highly skilled and dedicated workforces in the industry. Just as we aim to be the miller of choice for our customers, so we aim to be the employer of choice within our sector. We do this by focusing on attracting and retaining the best people, for who we provide rewarding careers – with extensive personal development opportunities – rather than just “jobs”. A profusion of long-service records, low staff turnover and a genuine team spirit among our people – coupled with pride in the heritage of Ponders End Mills – are a testament to the effectiveness of this approach. Wright’s commitment to delivering the highest standards of customer service and product quality is built on firm foundations. Our corporate culture is one in which individuals enjoy excellent lines of communication and have the will and the means to effect improvements.