British Sugar Bury St Edmunds, in Hollow Road, opens new £4.2m front of housing building in centenary year
The sugar industry is ‘here to stay’ in Bury St Edmunds, said the British Sugar factory manager at the opening of a new £4.2 million facility, as employees past and present gathered to commemorate the site’s 100th year.
A ribbon-cutting was held for the Hollow Road factory’s new front of house on Friday, which replaced 47-year-old portable buildings.
The unit, which is 800sqm, acts as a welcome desk for any members of the public visiting the site, while it will be used for employees to rest and get changed, and even has a gym.
It was built over the course of a year by Thurston-based Seamans, which included two months for demolition and 10 months to construct the new facility.
Andy Simms, site general manager, said: “It means a bright future for a site that celebrates its 100th birthday this year. It’s a big investment in the site and the facilities for it – it’s modern, and it’s also an homage to our history.
“It’s a celebration of where the site has been, where it’s going in the future, and its place in the heart of the community. It’s a real statement of intent from British Sugar that the industry is here to stay for the next 100 years in Bury.”
Andy has worked in various sectors of the food industry, and said sugar was by far the most fun, challenging, rewarding and wholesome.
The new facility is a continuation of the site’s commitment to decarbonisation, powered by a 22 KwH solar farm on its roof.
In celebration of its 100th year, the factory will be offering tours from September to March.
At the unit’s launch was the Blake family, who have two generations working at the site, but whose history with it spans five generations.
Michael Blake started at the factory in 1978 and retired in 2017, his son, Daniel, has worked there since 2002, and his grandson, Maxwell, became an apprentice in 2024.
On working at the site, Michael said: “It’s in your blood. It’s amazing really, I never thought my grandson would be here, I thought he’d learn his lesson.”
Daniel said: “I’ve been doing the family tree recently – at the same it’s been nice to see the history here, and being part of that history.”
Maxwell said: “I never got to meet my great grandad, or my great-great grandad, but it feels like working here, I can connect to them.”
The ribbon on the new facility was cut by Malcolm Stevens, the site’s longest-serving current employee who has worked for British Sugar since 1978.
Past the front desk of the unit is a 20-metre history wall, designed by one of the site’s engineers.
It depicts the journey of beet to sugar while also invoking different periods in the factory’s history.
