Still Rising After 80 Years: Inside the Cumbrian Bakery That Never Stops Evolving

From a single oven in a corrugated shed to one of Cumbria’s major food producers, Bells of Lazonby has quite a story to tell. 

And as the family-run bakery celebrates its 80th anniversary, it is clear this is a business looking forward as much as it is looking back.

The story began in 1946 when John Bell returned to Lazonby after being held as a prisoner of war in Germany. 

Behind his parents’ village home was a small bakery in a lean-to shed. John planned to run it until he found a job.

As the family now jokes, he never did find that job!

Instead, the bakery grew. Bread and cakes were taken directly to rural communities using mobile shops, eventually expanding to 11 rounds. Bells later opened shops in Penrith, Carlisle, Kendal and elsewhere, while developing its wholesale business.

For second-generation owner Michael Bell, the secret has always been an ability to adapt.

Perhaps the biggest example came in 2000 when Michael tried living as a coeliac for a week and was disappointed by the gluten-free products then available.

“There was nothing in the bakery aisle that I wanted to eat,” he recalls.

His response was ambitious. After discussing the idea with a supermarket buyer, Bells sold one of its shops and built what became the UK’s first purpose-built gluten-free bakery. Within 12 months it was supplying Sainsbury’s and soon expanded into dairy-free products.

Today, the business is roughly evenly divided between conventional and free-from bakery products.

Yet despite its growth, Bells remains firmly connected to Lazonby and the wider Cumbrian community. The bakery supports around 420 local jobs, providing employment, apprenticeships and long-term careers in a rural area where major employers can make an enormous difference.

Its philosophy is summed up by the Bell family’s “three Ps”: people, product and profit. Profit, Michael explains, enables the company to support both its people and the place it calls home.

There are already plans to expand the Lazonby site, increasing production capacity while keeping the business independently owned and headquartered in Cumbria.

The next generation is involved too, with Michael’s daughter Polly recently launching her own venture, The Baker’s Daughter.

After eight decades, Bells of Lazonby offers a wonderful example of British baking heritage that refuses to stand still.

As Michael puts it: “We must build bandwagons, not jump on them.”

Here’s to the next 80 years – and plenty more cakes along the way.

The Power of Consistency: Why Food Quality and Service Standards Matter

Unhappy diners probably won't return.

In the competitive world of hospitality, restaurants face the constant challenge of meeting and exceeding customer expectations.

While marketing strategies, innovative menus, and trendy interiors play a role in attracting diners, the true foundation of success lies in delivering consistent food quality and service standards. Why? 

Because one mediocre meal or subpar experience can result in a customer never returning – and in today’s interconnected world, it might even lead to damaging reviews that discourage others from visiting.

First Impressions Count – But So Do Second and Third.

When customers walk through your doors, they come with expectations. Whether it’s a fine dining establishment or a casual café, diners expect their meals to be delicious, fresh, and prepared with care.

 Likewise, they anticipate friendly, efficient, and attentive service. If their first visit meets these expectations, they’re likely to return. However, if their second or third visit falls short, it creates a sense of unpredictability, and diners may decide it’s not worth the risk.

The Cost of Inconsistency

Inconsistency in food quality or service doesn’t just risk losing one customer. It can create a ripple effect:

Negative Word of Mouth: A dissatisfied customer is more likely to share their experience with friends, family, or online platforms. This can deter potential diners from visiting.

Loss of Trust: A loyal customer who experiences a decline in quality may feel let down, making it harder to regain their trust.

Impact on Staff Morale: Inconsistent standards can confuse and demotivate staff, leading to a decline in overall performance.

Why Consistency Matters

Building Customer Loyalty

Consistency builds trust. When diners know they can rely on your restaurant to deliver the same high-quality experience every time, they’re more likely to return and recommend you to others. Loyal customers are also more forgiving of minor mistakes because they trust your overall standards.

Establishing a Strong Reputation

Word of mouth and online reviews are crucial in today’s digital age. Consistently positive experiences ensure glowing reviews, helping to establish your restaurant as a reliable choice.

Operational Efficiency

Consistency isn’t just about pleasing customers; it’s also about creating a smooth workflow for your team. Standardised recipes, training, and procedures reduce confusion, improve efficiency, and ensure every dish and interaction meets your standards. And never make the mistake of switching from making everything in house to using ready made sauces, or the like or using cheaper ingredients or lower quality wines, for example. Diners are not stupid. They notice this type of thing. Being British and naturally reticent they probably won't call you out on it. They just probably won't return to your premises. 

Standing Out in a Crowded Market

With countless dining options available, customers have no reason to return to a restaurant that delivers hit-or-miss experiences. Consistency ensures your establishment stands out as a dependable option in a sea of competitors.

How to Maintain Consistency

Invest in Staff Training: Ensure all team members understand your standards for food preparation and service. Regular training sessions can reinforce these expectations.

Standardise Recipes and Procedures: Use clear, step-by-step guides for preparing dishes to ensure consistency in taste, presentation, and portion size.

Monitor Quality Regularly: Regularly review customer feedback, conduct internal quality checks, and address any issues promptly.

Prioritise Communication: Keep your team informed about menu changes, service expectations, and any updates to procedures. Clear communication is key to maintaining consistency.

Final Thoughts

In the restaurant industry, consistency isn’t just a nice-to-have – it’s a necessity. A single disappointing meal or poor service experience can be enough to lose a customer for good, especially when competition is fierce. By prioritising consistency in food quality and service standards, restaurants can build trust, foster loyalty, and create a reputation that keeps customers coming back time and time again.

After all, every meal matters – and so does every customer.