Branston appoints Tom Seagrief as General Manager of Added Value, expanding oversight of prepared, B2B and mash operations

National potato supplier Branston continues to drive excellence at its state-of-the-art mashed potato facility, as Tom Seagrief is appointed general manager of the operation.

Tom’s role is expanding from general manager of prepared into the role as general manager of Added Value, with his remit now spanning prepared retail, B2B peeling facility and mash facilities. 
 

Expanded role across Branston operations

Tom Seagrief, General Manager of Added Value at Branston:

"I’m looking forward to taking on this new challenge within the business. I’ve been fortunate enough to work across a variety of teams within Branston, and it feels like the right time to step into this role and help drive strategic growth."

Bringing with him several years’ experience in the food industry, Tom initially joined the Branston team on its graduate programme over a decade ago. After placements in the technical and finance departments, Tom gained experience in operations before being promoted to managerial roles within Branston’s operational departments.

With his expertise in production and operations management, Tom’s role encompasses working with Branston’s factory managers, highly-skilled teams of engineers, machine technicians, line operatives and section managers, focusing on maintaining quality standards while accelerating growth.

Tom’s role will oversee the end-to-end production process of each of the facilities, from raw potato sourcing through to finished goods – ensuring high efficiency, consistent quality, and strict food safety compliance. The role involves managing key cost drivers such as raw materials, energy, and labour, while driving continuous improvement and maximising profitability. A main focus for Tom will be delivering Branston’s up and coming capital investment programme, a key part of the business’ growth strategy.

Beyond his experience with Branston, Tom has also worked as a space planning officer at the University of Lincoln and as a manager in production and operations at wholegrain food brand Jordans Dorset Ryvita. 
 

Growth of the mash facility

Branston’s mashed potato facility opened in 2024, following rising consumer demand, and supplies leading supermarkets across the UK. Its launch enhanced the supplier’s capabilities, which at the time involved handling 350,000 tonnes of potatoes for fresh and prepared products, while also strengthening its long-term sustainability.

Machinery for the facility was carefully selected to incorporate the latest innovations, creating a highly-automated yet flexible process that supports full crop utilisation and efficiency. Tom Seagrief, General Manager of Added Value at Branston:

"The mash facility has been a huge area of growth for the business, allowing us to improve the product for customers while also supporting a more sustainable supply chain. Driving sustainability is a key focus in my strategic work and I’m keen to keep progressing this within prepped, B2B and mash, and see how we can continue to develop our offering to give customers the best quality possible."

The factory’s two main lines produce 14 different products, ranging from standard ready-to-eat mash to artisan root vegetable recipes and topped jacket potatoes. Featuring steam peeling and cooking along with a 2km spiral chiller, the facility produced 23 million packs of mashed potatoes in the first year alone. Jason Kelly, Chief Operating Officer of Branston:

"Expanding Tom’s role to cover the mash facility operation is part of our ongoing commitment to maintaining our high standards while also driving business growth. His extensive knowledge and experience with not only high-care food factory environments, but also of Branston as a whole, is invaluable. I’m looking forward to seeing how he shapes this next chapter."