Andrew Cracknell ‘steps down’ as CEO of Noble Foods

Noble Foods chief executive Andrew Cracknell is stepping down from his role at the country’s leading egg packer, with day-to-day control back in the hands of company owner Michael Kent.

The move comes just 19 months after Mr Cracknell took up the post and forms part of a significant restructuring at the company, aimed at giving more autonomy to divisional heads.

“When Noble Foods was formed in 2006, bringing together the two leading egg companies in the UK, we undertook a major streamlining programme,” explained Mr Kent in an official announcement

“Over the years we have built a strong senior team, managed through divisional managing directors and shared group functions, developing and promoting talent from within the business.

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“Today I am pleased to announce another important strategic change.

“Divisional managing directors will assume not just day-to-day operational management of their respective businesses, but also take on greater responsibility for their division, increasing their participation in strategic decision making and accountability for profit performance.

“Each managing director will report directly to me.”

As part of the process, Mr Cracknell has decided to “step down” as chief executive.

In a separate statement he said it had been a “privilege” to work at Noble Foods, but the time was right to move on following what he described as “a challenging period in the group’s history”.

Dale Burnett will take up the position of chief executive for Gu & Didier’s Patisserie, while Jamie Roberts, as group finance and strategy director, will assume responsibility for a streamlined finance, HR, health and safety and IT resource.

“I have no doubt that, by adopting a least-cost structure, with the managing director of each division being truly responsible for the drive and energy in that business, we will enter into an even greater phase of development,” said Mr Kent.

Mr Cracknell started at Noble Foods in January 2014, following a successful career in the red meat sector, mostly with ABP.

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