Britain’s bestselling chocolate, Cadbury’s Dairy Milk, was first introduced in 1905 in a bid to challenge the Swiss and French dominance of the milk chocolate market. Boasting “a glass-and-a-half of full-cream milk in every half pound”, this national treasure has become an international favourite. As its centenary is celebrated by Cadbury Schweppes, two busy PAs describe their jobs as sweet perfection.
“It sounds clichéd but I work in chocolate heaven,” Kelly Farrell says. Kelly is a 23-year-old PA who joined Cadbury World Visitor Centre, a themed attraction dedicated to the making of Cadbury’s chocolate, seven years ago.
“My first job was part-time at the visitors’ shop while I was at college,” she explains. “I worked there at weekends and during summer holidays, but it evolved into a permanent admin role in the reservations office. Then I became the office administrator for five senior managers.”
Kelly’s time and experience with customer services has proved useful. For the past six months she has worked as PA to Gerrard Baldwin, general manager of Birmingham’s very own chocolate paradise.
“It’s a full-on role so I need to be organised and focused,” she says. “One minute I am checking e-mails from prospective customers on the Cadbury World website, the next I am preparing presentations for Gerrard, booking meetings and organising his busy itinerary.”
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Aside from the usual admin responsibilities, Kelly is a “community champion”. She represents the company by generating fundraising ideas to help the local community. There are 46 community champions and volunteers throughout Cadbury who spend out-of-office hours working with local organisations. Kelly has worked with St Basils Homeless charity as a job coach and has also arranged to decorate a canteen and two classrooms at a primary school.
The Cadbury story is a fascinating study of how a one-man business, opened in 1824 by John Cadbury, a Quaker, has become one of the world’s largest chocolate producers. Based in Bournville, the model village created in 1893 by George Cadbury, the housing reformer, Cadbury World is on the site of the original Cadbury factory. It houses a museum and shops,and allows visitors to see a small part of the packaging plant when it is operational.
Birmingham-born Kelly’s hours are unusual. “I work from 8.42am to 5.06pm, which are the old factory shift hours. Luckily, we don’t have to synchronise our watches — it’s not that strict. I usually get in for 8.30am and often stay late when I am needed.”
Despite the obvious attractions, her role is demanding. “Everyone thinks it must be glamorous working in a chocolate factory and it really is as much fun as you would imagine. It’s a lively, upbeat and sometimes chaotic environment, but we work hard and get on really well.”
George Cadbury would be pleased to hear it. He regarded his employees as part of his family and treated them well, something that holds true today.
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“The staff are the number one priority and everyone is content and made to feel important,” Kelly explains. “We have excellent pension schemes, on-site medical facilities, healthcare and lots of other benefits and discounted services.”
For true chocolate lovers, sampling the wares of this Willy Wonka world is surely the ultimate perk. “We get free chocolate, but not as much as people imagine. We have a big bowl in our office filled with broken bits that we would not like to give to the public and I tuck in when I get cravings.”
Sophie Mottram-Edwards, 38, has worked for a decade for Cadbury Schweppes, which was recently named Britain’s “Most Admired Company”. Eighteen months ago she became PA to Simon Baldry, managing director of Cadbury Trebor Bassett. Sophie lives with her husband and six-year-old twin sons in Hertfordshire, two miles from the company’s head office in Maple Cross.
“I arrive here straight from the morning school run and work regular office hours,” Sophie explains. “Simon understands that I am a working mother and is exceptionally flexible. Likewise, if there is ever a crisis at work and I need to stay late, I must also be flexible and arrange childcare accordingly.”
Sophie finds organising Simon’s working life a challenge. “My duty is essentially to keep him running — everything from administration to managing his diary.
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“Although I work exclusively for Simon, I also support Amanda Banfield, the head of commercial strategy, with some admin so I need to be very organised — but nothing is set in stone when you are a PA to an MD in manufacturing.”
Sophie also values a “fabulous support team” in her fellow PAs. “We are a team of four directors’ PAs, including myself. There is a feel-good vibe in the office and we are always there to help each other out. The office environment here is fun, quirky and hard-working.
“Everyone is willing to go that extra mile and the company is respected and well-loved by its staff. In fact, a recent internal survey showed that 95 per cent of our employees worldwide are really proud to work for a company built on a foundation of strong values.”
Best of all, Sophie is encouraged to use her initiative in many situations. “I am the bridge to Simon and many people demand his time. Simon knows that I am capable, reliable and can cope with intensive workloads. He is always open to any suggestions I have and seems to trust my opinion on issues such as booking conference locations,” she explains.
“Simon has been very involved in this anniversary, so this is a very exciting year for me workwise. As you would expect, there is a buzz about all the centenary events and activities in the pipeline.”
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Getting involved in chocolate-related projects is a perk for Sophie. “The highlight of my job is to see the entire process of chocolate from manufacturing to marketing.
“Another perk is free chocolate. Contrary to what people think it is not on tap, but it is available. I have a sweet tooth, so if I am feeling blue I will eat chocolate to perk me up. If I am feeling happy I will have some chocolate to celebrate. It doesn’t get better than that.”