Mustard And Rye Limited

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Licensed restaurants

Mustard And Rye Limited contacts: address, phone, fax, email, website, shedule

Address: Frp Advisory Llp 2nd Floor B3 2HB Birmingham

Phone: +44-1204 7999389

Fax: +44-1204 7999389

Email: n\a

Website:

Shedule:

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Mustard And Rye Limited detailed report: finance, accounts, vacancies. Get credit history, taxes and fees, banks accounts, tenders Mustard And Rye Limited.

Registration data Mustard And Rye Limited

Register date: 2013-01-24

Register number: 08372980

Type of company: Private Limited Company

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Owner, director, manager of Mustard And Rye Limited

Thomas David Hancock Director. Address: Adelaide Terrace, Truro, Cornwall, TR1 3EH, United Kingdom. DoB: June 1979, British

Susan Jeanette Hancock Director. Address: Trebellan, Cubert, Newquay, Cornwall, TR8 5PY, United Kingdom. DoB: January 1956, British

Simon Edward Hancock Director. Address: Trebellan, Cubert, Newquay, Cornwall, TR8 5PY, United Kingdom. DoB: March 1955, British

Jobs in Mustard And Rye Limited vacancies. Career and practice on Mustard And Rye Limited. Working and traineeship

Driver. From GBP 2200

Manager. From GBP 3100

Controller. From GBP 2400

Other personal. From GBP 1000

Project Planner. From GBP 2200

Engineer. From GBP 2900

Assistant. From GBP 1500

Electrician. From GBP 2000

Controller. From GBP 2200

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Registered with number 08372980 3 years ago, Mustard And Rye Limited was set up as a PLC. The company's latest mailing address is Frp Advisory Llp, 2nd Floor Birmingham. The firm Standard Industrial Classification Code is 56101 and their NACE code stands for Licensed restaurants. 2014-04-30 is the last time when the company accounts were reported.

Thomas David Hancock is the firm's individual managing director, that was hired 3 years ago. Since January 2013 Susan Jeanette Hancock, age 60 had been fulfilling assigned duties for this specific business till the resignation on 21st October 2014. As a follow-up a different director, including Simon Edward Hancock, age 61 resigned in 2014.