A RURAL catering company is enjoying the sweet taste of success after three organisations combined to help it grow.

Haregill Lodge Catering of Ellingstring near Masham, started life on the farm kitchen table of Rachel and Robert Greensit. It has now expanded into purpose-built kitchens, following an £18,000 Rural Enterprise Scheme grant from Defra, secured with help from Business Link York and North Yorkshire.

The expansion, which was also made possible with help from Swinton Estates, has brought a variety of benefits to the Greensits and the local economy.

The family has been able to attract more customers, employ more local people and provide more business for local meat, game, fish, fruit and vegetable providers, through their policy of buying locally.

Bill Langhamer, Business Link farm and farm-related business adviser, has helped the Greensits develop the business.

"When I first met them I could see that Rachel and Robert had a great business built by word of mouth on a reputation for fine food and excellent presentation," he said."They were, however, limited by the fact that they were literally working off their own kitchen table and it was clear that the creation of a purpose-built facility would be a massive boost."

The Greensits, who are tenants of Swinton Estates, sought permission to create a 500sq ft kitchen area by converting an outbuilding.

The estate's management ensured the venture could get off the ground by helping to pay for necessary roof repairs.

Mrs Greensit is full of praise for Mr Langhamer. "The help and advice he gave us was incredible," she said. "He talked with us about our aspirations, discussed issues such as cashflow and projections, advised us on how to develop a robust three-year business plan and provided us with the assistance that we needed through every stage of the process."

Mrs Greensit said the support from Defra and the financial help from Swinton Estates had allowed them to double their production capacity and cater for more large-scale events.

"We are also keen to use fresh, locally-produced meat, fish, fruit and vegetables and this has meant an increase in turnover for our suppliers," she said.