Unst Catering Limited
Event catering activities
Unst Catering Limited contacts: address, phone, fax, email, website, shedule
Address: 24 Dulaig Court PH26 3QQ Grantown-on-spey
Phone: +44-1546 2075561
Fax: +44-1488 7286376
Email: n\a
Website: n\a
Shedule:
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Registration data Unst Catering Limited
Register date: 2013-10-30
Register number: SC462613
Type of company: Private Limited Company
Get full report form global database UK for Unst Catering LimitedOwner, director, manager of Unst Catering Limited
Paul Giles Richard Sandiford Director. Address: Dulaig Court, Grantown-On-Spey, Morayshire, PH26 3QQ, United Kingdom. DoB: April 1970, British
Bernadette Marie Sandiford Secretary. Address: Dulaig Court, Grantown-On-Spey, Morayshire, PH26 3QQ, United Kingdom. DoB:
Bernadette Marie Sandiford Director. Address: Dulaig Court, Grantown-On-Spey, Morayshire, PH26 3QQ, United Kingdom. DoB: September 1972, British
Jobs in Unst Catering Limited vacancies. Career and practice on Unst Catering Limited. Working and traineeship
Package Manager. From GBP 1800
Administrator. From GBP 2400
Administrator. From GBP 2000
Manager. From GBP 2700
Other personal. From GBP 1300
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Unst Catering Limited ,registered as PLC, based in 24 Dulaig Court, in Grantown-on-spey. The headquarters zip code PH26 3QQ This company has been 3 years in the business. The company's registration number is SC462613. This company principal business activity number is 56210 which stands for Event catering activities. 2015-10-31 is the last time company accounts were filed. From the moment the company was launched three years ago, it became one of the leaders of the market.
Taking into consideration the following company's employees list, since 2013 there have been two directors: Paul Giles Richard Sandiford and Bernadette Marie Sandiford. To find professional help with legal documentation, since 2013 this firm has been providing employment to Bernadette Marie Sandiford, who's been looking for creative solutions successful communication and correspondence within the firm.
