CUT & DRIED CHARCUTERIE NEWS

New equipment allows Manchester Smokehouse to fully launch smoked salmon pâté

By Michael Lane

Manchester Smokehouse has developed a new pâté from its smoked salmon o -cuts and is now ready to launch it to delis beyond the local area, having re ned its process with the help of an equipment supplier.

Owner Richard Hyman, whose only other product is a Great Taste two-star smoked salmon, told FFD that the pâté had taken three years to get to this point because of several challenges, including perfecting the recipe and very limited space for production.

A portable Beldos MiniFill depositor, supplied by Depositor Solutions, proved to be the nal piece of the puzzle – allowing Hyman to contain his packing process to a 2 x 2 table.

“I’ve actually been planning this since 2018 because, with the production, there are o -cuts that don’t look pretty enough,” he said. “I’ve got somebody who takes a lot of it but I’ve always been looking at another way of utilising everything that comes from what we produce.”

The pâté comes in 200g plastic tubs (wholesale £2.30, RRP £3.49-£3.99) and has a chilled shelf life of four weeks.

“Somebody described it as having fairy dust in it, but it’s just salmon, cream cheese, a bit of lemon juice, herbs and spices and just a technique,” said Hyman, who mixes each batch in a bowl chopper before portioning it with his Beldos depositor.

The new piece of kit also allows Manchester Smokehouse to supply the product in larger volumes for catering or foodservice.

Depositor Solutions director Gary Bond told FFD that the Beldos Mini-Fill was ideal for small-scale pâté production because of its small footprint, portability and no need for compressed air.

“This machine comes out of the box and does the job,” he said.

“You don’t need anything else apart from a good user.”

Hyman, whose core product is his Scottish smoked salmon, said that the lockdown had impacted his sales but a combination of foodservice takeaways and new independent retail listings has seen him through, with trade picking up “quite nicely” recently.

He added that he has maintained these retail sales as restrictions have eased and is hoping to add more delis and farm shops to his customer list.

Hyman also said he was working on another new line to add to his o er but that it remained “top secret” for now.

themanchestersmokehouse. co.uk

With the help of Depositor Solutions, Manchester Smokehouse owner Richard Hyman is now ready to offer his smoked salmon pâté to a wider customer base

Garage-based Loxley’s Larder taking a greener approach to cured meat

By Tom Dale

Tucked away in a garage in rural Nottinghamshire is a one-man-band charcuterie producer who is hoping his example will turn British charcuterie green – and not because of unwelcome mould.

After leaving a long career in aviation, Martin Miller converted the small garage of his country cottage into a three-room, energy-neutral – thanks to solar panels on the roof – curing operation he now calls Loxley’s Larder, after the real name of Robin Hood.

The producer said he prides himself on his local approach to charcuterie making, sourcing high-quality local beef and pork for his cures –cutting down food miles in the process.

Inspired by the food culture he discovered while living in Belgium, Miller spent several years as a hobbyist, honing his craft and reading any book on curing meat he could get his hands on.

Now, one year into trading as Loxley’s Larder, he has created a nine-strong range – including his latest additions: coppa, picante coppa and Spanish-inspired cecina.

Launching the business in February last year has – naturally– not been without its challenges, said Miller.

“I was just celebrating a successful first farmer’s market when COVID hit,” he said. His plans to start selling into local pubs and restaurants were scuppered as foodservice was forced to close. But, since then, he has taken the time to refine his recipes and develop some new ones.

Complementing Loxley’s six salamis, Miller has launched his newly developed cured wholemuscle range – coppa, picante coppa and cecina – which all retail at £10 per 100g pre-sliced pack.

Loxley’s has also recently won a Gold Medal in the British Charcuterie Awards (see more coverage from page 25) for its sopressata.

loxleyslarder.co.uk

Beal’s Farm shi s to wax paper packs for all orders

Mangalitsa charcuterie specialist Beal’s Farm has decided to ditch the classic plastic-heavy retail packaging in favour of a more environmentally friendly wax paper option.

Instead of using the standard foil-backed cardboard and plastic sheets for its packs, the Sussex-based business will now wrap each item in 100% recyclable wax sheets and place them in a vacuum pouch.

The changes will primarily affect the producer’s direct-toconsumer orders from its website, and brings these in line with its method of processing foodservice orders. The company will continue to supply retailers with whole muscles and salamis for slicing to order.

In an email to customers, Beal’s Farm said: “Our priority is always for you to receive your charcuterie in the best possible condition at the best possible price with the least impact on the environment.”

Beal’s Farm’s range includes whole-muscle cuts, like coppa and lomo, as well as air-dried ham, fresh sausages and bacon and a host of salamis – much of it made from its own Mangalitsa pork.

bealsfarmcharcuterie.com

Botanically brewed, exquisitely cra ed

First created more than a century ago, Fentimans’ iconic Botanically Brewed Ginger Beer has stood the test of time and continues to be the market leader.

HISTORY

In 1905, Thomas Fentiman, an iron puddler from Cleckheaton, was approached by a fellow tradesman for a loan. A deal was struck and a recipe for botanically brewed ginger beer was provided as security. The loan was never repaid so Thomas became the owner of the unique recipe.

Thomas began using the recipe and producing ginger beer which he delivered doorto-door using a horse and cart for transport. His Ginger Beer was stored in stone jars known a ectionately as Grey Hens.

FEARLESS

Fearless, Thomas’s faithful family dog, was the winner of Cru s obedience class of 1933 and 1934. Thomas was so proud of her that he not only used her portrait on his bottles, but her image adorned every Fentimans factory and Fearless proudly guards every bottle to this day. The head o ce, Fearless House, is even named a er her.

PRESENT DAY

The world has changed a lot in 100 years since Thomas Fentiman founded the business, and the business has had to adapt to meet its demands. Changes in the way people shop have seen door-todoor deliveries make way for selling online and via shops, bars and restaurants. The old stone jars adorned with Fearless have been replaced by Fentimans’ iconic and instantly recognisable glass bottle.

The business is still in the Fentimans family and is owned by the Thomas’s great grandson. It also continues to make its natural beverages using a multi-stage botanical brewing technique. The processes have been updated and the beverages are now carbonated before being lled and pasteurised to extend the products’ shelf life.

However, the one thing that has not changed is the superior quality, cra smanship and unsurpassed avour of the full range of drinks.

BOTANICAL BREWING

“Botanically Brewed” isn’t a trendy label just used for marketing, it’s the technique of making premium quality drinks, that has been handed from generation to generation of the Fentimans family. In fact, it’s botanical brewing that sets Fentimans apart from other carbonated drinks. It’s the point of di erence that underpins the Fentimans brand promise and delivers a rich depth of avour, silky mouthfeel and luxurious body.

The indulgent and distinctive avour experience starts with scouring the globe for the nest natural ingredients. A highly experienced team then sets about creating the depth of taste, mouthfeel and texture people expect from a Fentimans drink. To ensure quality and traceability, the business adheres to the simple ethos: “From Botanical To Bottle”.

“Ginger beer is our number one avour and has been the bedrock of Fentimans’ success for over a century,” says Fentimans

Fentimans & Hollows Fentimans & Hollows Alcoholic Ginger Beer. Alcoholic Ginger Beer. A deliciously smooth and refreshing alcoholic and refreshing alcoholic ginger beer. Inspired by Thomas Fentimans original recipe, our alcoholic ginger beer is made using all natural ingredients and is certified gluten free. 4% ABV. Available in 500ml bottles.

NEW Pink Ginger, available in 750ml sharing bottles. The fun younger sibling of Fentimans traditional Ginger Beer. It is crafted with a more aromatic ginger root that’s distinctively fresh but still packing the same punch Fentimans are known for. The cloudy pink liquid is the perfect delicate balance of aromatic ginger with subtle orange infusions.

marketing director Andrew Jackson. “However, there is a signi cant younger audience who reject ginger beer in its traditional format, yet happily consume ginger in shot-style health drinks and pan-Asian cuisine.

“To reach this audience, we have reinvented the ginger-style drink, producing a naturally cloudy liquid with a warm pink hue. The introduction of pink ginger will continue to build our appeal with a younger demographic, who are actively seeking new and interesting drinks.” The Market Leading Ginger Beer in UK Grocery. “Nielsen data - 52 w/e 24/4/2021”

Fentimans Ginger Beer available in 4-Pack 200ml Multi-Packs, 4-Pack 275ml Multi-Packs, 275ml Single Serve and 750ml Sharing Bottles. For more information, please contact Fentimans on 01434 609847 or

email info@fentimans.com