Grimsby-based Young’s Seafood announced several management changes in its commercial and procurement divisions. The changes take effect on Dec. 2.
Brian McMonagle was poached from the Northern Ireland-based pork producer, Finnebrogue Artisan Foods, to head up Young’s Waitrose business in Livingtone. He will replace Phil Nickells, who has decided to leave Young’s after serving the company for three decades.
Chief Procurement Officer Stuart Caborn also stepped down from his position at Young’s to pursue other opportunities.
Former Sales Director Frank Green will step up as managing director of the new chilled business unit, responsible for seafood procurement in the chilled activities, while former Marketing Director Yvonne Adam was promoted to managing director for the frozen business unit, heading the business’s foodservice and international activities.
“The wider business environment has altered significantly over the past five years and we must evolve accordingly,” recently appointed CEO Simon Smith said, adding the changes will allow the company to “maximize [its] strengths.”
Karro Food Group, a leading UK pork processor which has been owned by CapVest since March 2017, reached an agreement to acquire Young’s Seafood in July.
A stream of big-name buyers came knocking on the door to look at Young’s before it reached the deal with Karro and CapVest.
Under the terms of the deal, Young’s continues to operate as a separate business under the umbrella of the newly formed Eight Fifty Food Group.