Laumont unveils its new head offices, where innovation will play a central role in the company’s continued growth
The official opening ceremony was an opportunity for Laumont to highlight the company’s key values: its proximity to the origin of its products, a commitment to the very best gastronomic talent and the modernisation of its production processes.
Leading international truffle and mushroom specialist Laumont has officially opened its new site in Tàrrega. With the unveiling of these new facilities, the company has further underlined its commitment to becoming a key player in the sector globally, putting special emphasis on the origin of its products, gastronomic innovation and process optimisation.
At the event, which was attended by business partners, political figures and the media, the company’s management team took the opportunity to present the company’s key values and the exciting new facilities. “A few years ago, we decided to continue growing the company, and this inauguration today is just the beginning of a new era for us”, explained Laumont CEO, Jordi Serentill. “With these new facilities, we can now address challenges that would have seemed impossible just a few months ago”.
The new site will not just allow Laumont to expand its product range and production capacity; in pursuit of its goal to become a leader in the gastronomic sector, it has invested in two spaces dedicated to the two key elements in its value chain: gastronomy and the origin of its products. “We have created a top-quality immersive experience whereby all customers who visit us can get a first-hand understanding of where our products come from. It is a tribute to our truffle farmers and mushroom hunters, who have played a key role in Laumont’s fantastic growth over the last few years”, explained Serentill.
As well as this impressive immersive experience, which includes a projection on three walls measuring 3 metres high and 8 metres wide, there is also a show-cooking room equipped with a kitchen and a large space for cooking demonstrations, training or private events. “We also thought that chefs deserved a space in our new home. After all, they are the ones who turn our products into genuine artistic and gastronomic creations”, added Serentill. In fact, during the opening ceremony, renowned chef Salvador Trabalón from the Saroa restaurant in Lleida became the first to use the space, offering tastings of various recipes created using Laumont truffles and mushrooms.
Looking to the future, the Lleida-based company expects to continue growing as it has done over the last few years, thanks in part to the optimised production processes on the new site. This will help Laumont to expand the range of products it currently offers to its three target audiences (retail, hospitality and the catering industry). This will mean increasing its market share in the more than 60 countries that it already exports to, exceeding revenues of €36 million this year and continuing to strengthen its position as a leading international specialist in truffles and mushrooms.
