Why Choose Pasta? – Per 100g Cooked
Why Choose Marshalls?
For over a century Marshalls has been producing products using only the finest of wheat. Originally milling Semolina and Farola from Durum Wheat for home baking, the Company has expanded over the years into pasta products. It was the launch in 1935 of short cut Macaroni that turned Marshalls into a household name in Scotland with recognition for its quality and consistency helping it become the largest selling pasta in Scotland. We have built upon this success and Marshalls Foods Limited offers a high quality range of pasta and we are proud to announce that Marshalls Pasta is still the best-selling pasta in this region.
The success of the Marshalls tradition for over a hundred years has been based on quality. Great pasta starts with great wheat therefore, since the 1880s our semolina and pasta has been made using only the finest quality Durum Wheat, providing a healthy, tasty and nutritious part of your diet and a versatile option for the whole family. Today, we can make just about anything and in addition to the traditional range of pasta shapes, Semolina and Farola, Marshalls also offers a selection of Cheesey & Saucy Macaroni dishes, providing a convenient high quality meal accompaniment when time is at a premium.
Although times change, the quality stays the same. From Spirali to Spaghetti; Fusilli to Penne and Lasagne, you can see our name in shops right across the UK. The long term strength of Marshalls in Scotland is now being complemented by an increasing presence in English supermarkets, where the unique quality of Marshalls Macaroni in particular, is gaining a firm and growing following.
To celebrate the 125th Anniversary of Marshalls, Scottish Chef Nigel Kennedy createded six new recipes bringing a teenies twist to teatime favourites Macaroni and Semolina.
Marshalls – How and where it all began
The Marshalls story began over 130 years ago in 1885 when brothers James and Thomas Marshall began a partnership that would see their name become a part of Scottish history and create a food dynasty to span generations.
James Marshall had a long and successful career in the flour merchants and mills of Glasgow where he garnered a reputation as a forward-thinker and became one of the first food producing pioneers to sell products pre-packaged – something we take for granted today. By partnering with his engineer brother Thomas, James had a dream that together they would harness their creativity and food producing knowhow to take Marshalls to another level, making versatile, quality products for Scottish families.
The 1880s was an important decade in food development. Advancements and invention meant the launch of many exciting new brands which, like Marshalls, are still as popular today as they were over a hundred years ago. The introduction of such brands including; Coca-Cola, Philadelphia, Horlicks, Del Monte and Birds Eye meant what had been a typically bland and basic diet became more interesting and varied. Versatility was definitely a word the Marshalls brothers would have used when describing their ‘cupboard staple’ hero product – a fine grain semolina known as farola. This incredibly versatile product could be used to create tasty, substantial sweet and savoury dishes and quickly became a best seller and was recognised by the award of two gold medals at the Edinburgh and Liverpool Exhibitions in 1886 – a huge achievement after just one year in business.
Sadly, the harmony did not last and the next year saw an acrimonious split, business was divided into two separate firms and a bitter sibling rivalry began which would last until Thomas’s death in 1893. Bruised by the on-going dispute with his brother, James found the following years difficult but he continued to expand his product line as well as opening a new factory in Glasgow and small warehouse in London. In 1889 he secured the Marshalls trademark which meant so much to him then and is still in place today, “the finest of wheat”.
By the turn of the new century, Marshalls was a limited liability company, James Marshall (Glasgow) Ltd with James as managing director. The only other director was his son, James P Marshall, who worked for the Glasgow bakers, MacFarlane Lang (the forerunner of United Biscuits and McVities). Following in his father’s footsteps James Jnr was an astute marketer who brokered a deal which allowed Macfarlane Lang to use the trademark Marshall’s Farola and Granola on the packaging and advertising for the biscuits sold by the bakers.
In 1904 James P Marshall decided to branch out on his own and established his own bakery. James Snr, keen to keep the company in the family brought in his three other sons, Thomas, Allan and Edward to help grow the business.
During the war Marshalls became an important provider of sustenance to the troops, while the two youngest Marshall sons enlisted to fight on the front line. More sadness followed for James Snr when Allan was killed in 1918 while on active service and when Thomas died of pneumonia in 1926.
Having spent almost fifty years building up the business which bore his family name, James Marshall died in 1928. He left behind a company ingrained in the Scottish consciousness, which continued to grow and thrive introducing new products over the years including the launch of the famous pasta in 1935. By keeping true to James’s original ethos of quality, versatile food over the decades has meant the Marshalls brand has remained a favourite with Scottish families for generations – exactly as James would have wanted.