In 1945, after returning from World War II, Reg Mason launched a small fresh fish and poultry business from a van. As demand grew, supplying restaurants and hotels became a significant part of the business. By 1960, his son Grahame joined and the company adapted to the more reliable frozen fish due to railway changes. The addition of walk-in deep freezers marked a shift toward expanding frozen food options, particularly with the rise of Chinese restaurants in the 1970s. The business shifted entirely to wholesale frozen foods, selling off its shops to accommodate the growing demand.

In 2005, Reg’s grandson, George Mason, brought his diverse industry experience to the company, prompting rebranding as Mason Foodservice in 2019. Under George’s leadership, the company diversified its offerings to include fresh bakery, ambient, chilled and cleaning products alongside frozen items. Mason Foodservice has built a sterling reputation with a commitment to exemplary service and a vast clientele ranging from restaurants to nursing homes. The company’s evolution has always centred on meeting customer needs, adapting its product range and policies to ensure fair prices, prompt delivery and friendly service.