This CGI creation gives an impression of the new look CT Baker Budgens of Holt store

Budgens of Holt in Norfolk is set to reopen at the end of March, following a devastating fire that destroyed the store less than three years ago.

On 20 June 2020, the store was destroyed by a fire, leaving the community without a local retailer. Moving quickly to ensure shoppers could access food and drink, owners CT Baker created a temporary site in the car park which included a pop-up Post Office at Bakers & Larners department store while a permanent store was being built by Havercroft Construction.

Branded as CT Baker Budgens of Holt, the new shop will now provide a permanent replacement as a modern grocery store delivering vital groceries to residents in the heart of North Norfolk. New features of the CT Baker Budgens of Holt premises will include self-serve checkouts, refill stations, and a brand-new loyalty scheme.

According to CT Baker, the construction project faced many challenges due to the impact of global events; the war in Ukraine impacted the availability of many raw materials, and the Suez Canal blockage also caused supply disruption. In addition to the ongoing effect of COVID-19, extended material lead times impacted the original timescale immensely.

Store manager, Sandra Taylor-Meeds, said: “We are thrilled to be opening our new grocery store and can’t wait to start serving the people of Holt in our new surroundings. This shop has been such an important asset for the residents here and the launch of this new building is sure to make a real difference.”

Carl Milton, Managing Director of the CT Baker Group, added: “Since joining the CT Baker Group in 2007, Budgens of Holt’s values of local life have never been so important. We’ve continued our long-standing relationships with Norfolk suppliers throughout our time at the pop-up store, and we look forward to showcasing them on our opening weekend.

“Our family business is now 253 years old and I believe our future is as just important as our rich history. In addition to reducing the food miles from producer to plate, we have also carefully considered the technology and materials in each stage of the rebuild to help look after our future generations. I’m extremely proud of the team who has worked tirelessly on this project and we look forward to reopening our doors to the community on 30 March.”

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