From Restaurant Roots To International Reach At Dina Foods

As Dina Foods marked its 30th anniversary in 2022, the London-based family business stands as a quietly formidable presence in the world of Mediterranean food manufacturing. Specialising in authentic, products ranging from artisan flatbreads and savouries to handmade confectionery, the company has grown from humble restaurant beginnings into a multinational supplier with a reputation built on craftsmanship, consistency and care.

Operating from state-of-the-art facilities in Park Royal, North-West London, Dina Foods produces at scale while maintaining a strong commitment to traditional methods and quality. Its manufacturing sites are regularly audited to the highest international standards, including BRC, IFS and independent third-party certifications. The business also holds top-tier accreditations such as BRC AA+, IFS Higher Level and Sedex registration, reflecting a sustained focus on food safety, ethical sourcing and operational excellence.

Today, the company is run by the Haddad family, with brothers Suheil, Fadi and Samir at the helm. Together, they have steered Dina Foods into becoming a leading supplier across the UK and international markets, serving restaurants, retailers, airlines, wholesalers and cafés across Europe and beyond. Alongside this growth, they have also built a strong and dedicated team that supports and shares in the company’s vision and success. Yet the origins of the business remain firmly rooted in hospitality.

Speaking to founder and managing director Suheil Haddad, it becomes clear that Dina Foods is an evolution of a much longer culinary journey. The family arrived in the UK in the 1970s, bringing with them a deep passion for Lebanese cuisine and hospitality.

By the time they opened Fakhreldine in London’s Mayfair, it had quickly established itself as one of the capital’s destination restaurants, renowned for its generous welcome and authentic food.

“At Fakhreldine, the idea was that guests would be greeted with warm, freshly baked Lebanese bread straight from the oven,” Haddad recalls. “It was served with olives, salads and mezza, and people would often ask where they could buy the bread to take home. That question stayed with us.”

The success of Fakhreldine, followed by other ventures including Lucullus in Knightsbridge, Noura and Adonis in Fitzrovia, revealed a clear demand beyond the restaurant table. When Fakhreldine was sold in 1990, the family made a decisive shift. In 1992, Dina Foods was born, originally as a bakery dedicated to bringing authentic Middle Eastern flavours into homes and businesses across the UK.

The transition from restaurateurs to manufacturers was not without its challenges. “It was a steep learning curve,” Haddad explains.

“We had to understand production, scale, logistics and quality control in a completely different way. But the foundation was always the same: authenticity and trust.”

From those early days producing traditional Lebanese flatbreads such as Khobez, the business has expanded significantly.

Today, Dina Foods produces a wide portfolio including its trademarked Paninette® flatbreads, baklawa, falafel and a range of savoury products. Its reach now extends across 18 European countries, with products supplied into multiple foodservice and retail channels.

Despite this growth, Dina Foods remains unmistakably a family enterprise.

Suheil works alongside his brothers, with Fadi serving as manufacturing director and Samir overseeing engineering. Supported by an expanded team whose expertise and commitment play a vital role in the company’s continued success, the business benefits from a strong foundation beyond the family itself. The next generation is also beginning to take on roles within the business, continuing a legacy shaped by close-knit collaboration.

Family continuity, however, is only one part of the company’s identity. Equally central is a long-standing culture of reliability and resilience, upheld today by a large and dedicated team across the business. “Our reputation was built on quality and service from the very beginning,” Haddad says.

“Customers trust the family name, and that trust is something we work hard to maintain every day.”

That sense of responsibility extends to the company’s workforce, many of whom have been with Dina Foods for decades. With around 160 employees across its Park Royal sites, the business places strong emphasis on training, stability and long-term development. Even during the pandemic, the company avoided redundancies, prioritising continuity and support for its staff.

Life within a family-run food manufacturing business is demanding. Production runs around the clock, seven days a week, and operational issues can arise at any time.

Yet this intensity is balanced by a sense of shared purpose. “Everyone understands their role,” Haddad notes.

“If there is a problem, we deal with it together. That is the nature of a family business.”

Looking ahead, Dina Foods continues to build on its dual identity as both heritage-driven and forward-looking. Its products combine traditional recipes with modern manufacturing capability, allowing the business to respond quickly to changing consumer tastes while remaining rooted in authenticity.

For the Haddad family, the journey from a single restaurant kitchen in Mayfair to an international food business remains a source of pride. Yet the guiding principles remain unchanged: quality, integrity and a deep respect for the food traditions that started it all.

As Haddad reflects, the essence of Dina Foods can be distilled into three words: innovation, authenticity and quality.