Ulster Grocer - November 2016

Grocer ULSTER

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Over 40 years at the heart of the Northern Ireland food industry

NOVEMBER 2016

N O . 1 M A G A Z I N E F O R T H E L O C A L G R O C E RY S E C T O R

“It tastes as good as it looks!”

Almost 60 years ago we opened our family bakery in Strabane producing bread, confectionery and savoury pastry, fresh daily, using quality ingredients seasonally sourced from local growers and producers.

Our food carries our name. So we take great pride and care in ensuring that every product lives up to the same high standards we set when it started all those years ago. We won’t make it unless it tastes as good as it looks!

If you have a range opportunity you would like to discuss, are interested in becoming a supplier or you would like to join our team please contact us on +44 (0)28 7138 2797 or by email sales@mccolgans.ie

McColgans UG Advert AW.indd 1

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Grocer N O . 1 M A G A Z I N E F O R T H E L O C A L G R O C E RY S E C T O R

NOVEMBER 2016

ULSTER

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Over 40 years at the heart of the Northern Ireland food industry

Groceries Code Adjudicator consults on extending remit

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onsultation opened last month on a proposal to extend the remit of the Groceries Code Adjudicator (GCA) to cover smaller suppliers.

GCA enforces the Groceries Code, which currently applies to the 10 largest UK supermarkets and their direct suppliers.

The consultation issued by the Department for Business, Energy & Industrial Strategy and Groceries Code Adjudicator includes a statutory review calling for views and evidence on the GCA’s performance against the measures set out in the act over the period June 2013 to March 2016.

A separate call for evidence component of the consultation, meanwhile, invites input and evidence related to potentially covering other suppliers with similar levels of protection.

Contributions to the consultation should be made by 11.45pm on January 10, 2017 by completing a response form and sending it by email to GCAreview@beis.gov.uk or mail to the GCA Review Team Consumer and Competition Policy Directorate, Department for Business, Energy and Industrial Strategy, 1 Victoria Street, London SW1H 0ET. The consultation has been welcomed by the Ulster Farmers’ Union (UFU). “This review should provide us with a clear indication of how well the GCA has performed,” said Barclay Bell, president of UFU. “Earlier this year, the UFU welcomed the findings that led to Tesco’s buying practices being investigated. This was a significant achievement

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GCA Christine Tacon is pictured (with Michael Bell and Declan Billington from NIFDA) at Stormont earlier this year, when she hosted a seminar.

for the GCA and a warning to retailers that they can no longer exploit suppliers without challenge.

“In addition, the Call for Evidence on the case for extending the GCA remit will allow food producers to outline where they think unfair practices continue.”

Dairy UK has, meanwhile, called for the GCA remit to be extended to food service companies, small retailers and wholesalers.

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HENDERSON SUPPLIER

BBC GOOD FOOD SHOW

FOOD FORCE IRELAND

175 YEARS FOR WHITE’S OATS

Richard Orr of William Orr and Son

Confirmed for 2017 and 2018 in Belfast

This year’s Direct Trade Supplier Day

Looking back at its history

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COMMENT & NEWS

email: info@ulstergrocer.com Volume 51, Number 10 November 2016

Supporting industry calls for rates relief

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s reported below, NIIRTA has joined forces with Hospitality Ulster to call for rates relief for independent retailers and hospitality venues.

Stories abound across Northern Ireland of escalating rates bills for stores. I know of one small shop, for example, which is the sole retail business serving a village but has seen its rates bill double in recent years after it was classified alongside out-of-town superstores.

With retailers also facing rising labour costs under the National Living Wage and continued pressure on pricing, the rates issue clearly needs to be addressed to maintain a sustainable independent retail sector.

Comment

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NIIRTA targets rate relief alongside hospitality sector

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joint plan for a reformed and targeted Rate Relief Scheme for independent retailers and hospitality businesses was presented to the Assembly Finance Committee by the Northern Ireland Independent Retail Trade Association (NIIRTA) and Hospitality Ulster last month.

The two industry bodies are collaborating to push for the Assembly to prioritise rates relief over Corporation Tax on behalf of their members spanning the local hospitality and retail sectors.

The proposal includes a tiered system of reliefs including 100% for those with an NAV under £10,000; 50% for those with an NAV of between £10,000 and under £15,000; and 25% for those with an NAV of between £15,000 and under £25,000.

Estimating the total cost of the relief at £36m, reducing Vacant Property Relief after three months from its current 50% to 15% is proposed as an offset.

The joint statement by Hospitality Ulster Chief Executive Colin Neill and NIIRTA Chief Executive Glyn Roberts reads: ‘While we support the devolution of Corporation Tax, radically reforming business rates is a much higher priority for our members. The Executive needs to show that it gives as much priority to supporting our sectors as it does to attracting Foreign Direct Investment.

‘Both our organisations are putting forward a radical alternative to the current system of Small Business Rate Relief which will be targeted to the independent retail and hospitality sectors. Both sectors make a huge contribution to our local economy, town centres and tourism.

‘Our members consistently tell us that their rates’ bills are a significant financial burden on their businesses, restricting growth and on occasions forcing them to close.

‘Our scheme is fully costed and involves no new expenditure to the NI Executive Budget.

It is value for the taxpayer, ensuring that the businesses who need help with their rates bill the most, receive it.

‘Directly assisting our independent retail and hospitality sectors is in line with existing rate relief for manufacturing, agriculture and charity shops. Not only will our rate relief scheme be beneficial for many existing independent retail and hospitality businesses, but potentially assist new start businesses in our sectors with a substantial rate reduction helping reduce their startup costs.

‘We also want to see a more accessible Rates Hardship Fund so that businesses who are victims of flooding or face significant trade disruption due to major road works or public realm upgrades are able to make a claim.’

Sarah Stitt and Annette Small from Morrow Communications are pictured with The Mighty Spud after the campaign, conceived last year by a group of potato growers, processors and producers, was recognised for Best Use of Social Media at the recent CIPR Pride Awards. Morrow Communications created an integrated campaign using traditional PR and online platforms for the Northern Ireland Stakeholder Potato Promotion Group.

NEWS

NIFDA calls for agri-food sector to contribute to government policy following Brexit vote

Pictured at NIFDA’s 20th Annual Dinner are, from left, Declan Billington, chairman of NIFDA; DAERA Minister Michelle McIlveen; DEFRA Minister George Eustice; Allan Wilkinson, head of Food and Agriculture UK, HSBC; and Michael Bell, executive director of NIFDA.

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ocal agri-food businesses should join forces to influence government policy and future international trade agreements if the sector is to survive and thrive post-Brexit, according to the chairman of the Northern Ireland Food and Drink Association (NIFDA).

NIFDA Chairman Declan Billington also said Brexit will force the industry to adopt a truly global supply chain approach if it is to succeed in growing its market share both at home and abroad.

Billington made the comments at NIFDA’s 20th Annual Dinner, which was sponsored by HSBC, Stena Line Freight and Interfrigo, and attended by around 200 representatives from the local food and drink sector, MLAs and government officials.

George Eustice MP, UK Minister of State at the Department for the Environment, Food and Rural Affairs, also made a speech at the event.

“We must find better ways to service the UK food market, reduce its reliance its imports, and develop new export markets,” said Billington. “To date, we have not taken advantage of opportunities to displace European imports into our home markets and to expand our global markets in the same way as other countries such as Denmark and Holland have done, particularly in the meat sector. A properly resourced food export marketing body is something we need now more urgently than Declan Billington, ever to deliver on these chairman of NIFDA opportunities.

“Brexit is going to happen and we must make it work for us – not against us. Key to this is the potential to inject fresh thinking into how we can develop our markets for our high quality food and drink offering. Major concerns for the industry include the threat of cheaper imports from countries which enjoy lower cost burdens in respect of social and environmental policy, the impact on the

Irish border, continued access to the EU labour market, and the increased cost of importing ingredients. These concerns and threats will need to be carefully managed and must be considered in future trade negotiations.

“As the industry’s representative body we have commissioned a detailed report into the particular issues around Brexit for our industry.

This report, delivered by NIFDA in conjunction with Deloitte, will be available within the next few weeks and will be a platform for influencing the Executive and the UK government in relation to Brexit negotiations.

“With the right blend of policy and an outward looking, exportfocused Government I believe we can, at both a local and UK-wide level, deliver a more vibrant, efficient and profitable industry which will drive down our trade deficits through export growth and import substitution.

Collaboration between industry and government has never been more crucial if we are to achieve this,” he concluded.

Allan Wilkinson, head of Food and Agriculture UK, HSBC, said: “HSBC is pleased to sponsor the NIFDA Annual Dinner for the second year running as we recognise the importance of the strong vibrant food chain to the Northern Irish economy. Our commitment to our customers across all facets of the food chain is undiminished and we will continue to support them to invest and grow, deal with any challenges that may arise and take full advantage of any opportunities. The food industry has a growing importance both at home and abroad, and HSBC is in a good place to assist ambitious businesses to grow. We look forward to continuing our work with NIFDA on a number of fronts to help the industry as a whole here in Northern Ireland.”

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NEWS

Boran-Mopack invests £2.4m to drive exports B

oran-Mopack has invested £2.4m and created 10 new jobs in Strabane to position the business for further export growth.

The Tyrone-based company manufactures and supplies packaging to a broad range of sectors and is aiming to double its exports over the next two years.

Invest Northern Ireland offered Boran-Mopack £250,000 to support the company’s investment in new machinery and equipment to support its growth strategy. The business has also extended its warehouse to cope with the expected uplift in orders.

“This important investment has enhanced Boran-Mopack’s production capabilities and positioned the business to reduce its lead times and secure sales in new markets and sectors,” said John Hood, director of food at Invest NI. “Invest NI’s support is underpinning the growth of this business. The 10 new production jobs created in Strabane as a result of the investment Pictured are John Hood, (right) Invest NI, is welcome news for the town, and a positive boost for the food and with Mairtin Boran, MD of Boran-Mopack. drink manufacturing industry.”

Mairtin Boran, managing director of Boran-Mopack, said: “This investment signals our commitment to drive the long-term growth of the business and Invest NI’s support has been vital in ensuring we can implement our expansion plans.”

SNACK FOOD FIRM ADDING 20 NEW JOBS IN ‘RECORD’ SALES YEAR

BY MARGARET CANNING

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Co Armagh food company is creating 20 new jobs as part of £2m expansion amid a record year of sales.

Kestrel Foods, which is based in Craigavon, makes a range of dried fruit and nut snacks, including its Forest Feast brand, sold across supermarkets.

The family-run business now exports to 36 countries, and says the investment will be to support its Forest Feast and Acti-Snack brands. Sales across the company have grown to £14.2m for the year to April 2016. Michael Hall, managing director, said the company is now on course to hit annual sales of £20m by 2020.

The company has also invested more than £750,000 in the last few years in processing and packaging technology. The latest expansion will see its workforce grow from 72 to around 90, over the next three years.

“This hands-on experience of the different characteristics of nuts, fruit and Michael Hall of Portadown-based Kestrel Foods, which he founded seeds from various, often vastly dissimilar growing regions ensures that the final with his wife Lorraine two decades ago. consumer product is always second to none,” said Hall.

“Our 20-year relationship with the PREDA Fair Trade foundation, based in the Philippines, has been a major factor in building a sustainable future for the communities from which we source and has helped both businesses grow significantly over the years.”

Brexit blamed for shelving of York Street Interchange T he Freight Transport Association (FTA) and CBI are among those expressing their disappointment following news the York Street Interchange project, aimed at easing traffic congestion in Belfast, has been put on hold.

As reported in the Belfast Telegraph, around 40% of funding for the project, aimed at creating a bypass around Northern Ireland’s busiest junction carrying 100,000 vehicles each day, was to come from the EU. Postponing the project is bad news for transport operators and the economy, according to the FTA, which gave evidence at last year’s Public Inquiry into the planned £180m development. The Association said the work would make significant improvements 6

to traffic flow, journey time reliability and emissions.

“FTA members will be bitterly disappointed if the scheme does not go ahead as planned,” said Seamus Leheny, FTA’s Northern Ireland manager. “Commercial vehicle operators from right across the country consistently state that the M1, M2, Westlink road corridor is the most problematic and costly for their vehicles to navigate.

“Commercial vehicle operators contribute significant revenue to the Government through fuel duty, vehicle ownership tax and road user levy so it is reasonable for them to expect a road infrastructure that supports their industry.”

FTA says operators would benefit from considerable savings with improved journey

times – the average cost of operating a 44-tonne HGV is £1 per minute so any time spent waiting in traffic is costly.

Adrian Doran, chairman of CBI Northern Ireland Infrastructure Network, said: “The 2015 CBI/AECOM infrastructure survey reports that 94% of UK businesses describe quality of infrastructure as a decisive factor when planning future investment. In this context the decision to place the vital York Street Interchange project on hold is an unwelcome development and one that potentially damages both Belfast and Northern Ireland’s economic competitiveness.

It does little to improve business confidence, particularly at a time of heightened uncertainty following the EU Referendum.”

NEWS

Ardboe Coldstore investment results in revenue growth F ood industry services provider Ardboe Coldstore has increased revenue by 30% and created an additional 15 jobs in 18 months since receiving a £500,000 loan from the Growth Loan Fund.

The company has expanded rapidly and now has 60 employees and a number of blue chip national and international customers including Dale Farm, Karro Foods and Lacpatrick Dairies.

Finance for the £50m Growth Loan Fund – which provides loans to established Northern Ireland SMEs seeking to access growth finance – has been provided by Invest Northern Ireland and private investor, the Northern Ireland Local Government Officers’ Superannuation Committee.

Established in 2004, Ardboe Coldstore provides temperature controlled warehousing, distribution and added value services to the food sector. Operating from a six million cubic foot facility, the business manages in excess of 20,000 pallets of ambient, chilled and frozen food products.

“Over the last 18 months, the business has gone from strength to strength,” said Eugene Carson, managing director of Ardboe Coldstore.

“The Growth Loan Fund has enabled us to create an additional 15 full time jobs, increase our revenues by 30%, set up a satellite site in the North West of the Province and expand into several new markets such as the Netherlands and France, while strengthening our existing foothold in the Irish and UK markets.

“Over the next 12 months we wish to develop our medium to long term strategy, increase our market presence and facilitate exports to developing markets such as China and the USA. “Recently we have acquired a 25-acre parcel of land adjacent to our

Pictured are Rhona Barbour, senior portfolio manager at WhiteRock Capital Partners and Eugene Carson, managing director of Ardboe Coldstore.

existing facility, which enjoys full uninhibited planning approval for commercial development. It is our intention to develop a food/industrial park here, complementing our existing business and creating multiple job opportunities for the local area in the medium to long term.”

Companies seeking funding from the Growth Loan Fund must be based in Northern Ireland, demonstrating growth and generally be in the manufacturing, engineering or tradable services sectors. For more information about the Growth Loan Fund’s criteria, please contact info@whiterockcp.co.uk or go to www.growthloanfund.com.

IN MEMORY

Tributes to food industry champion Sean McArdle

BY MARGARET CANNING

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Co Armagh man who worked in the promotion of the food industry in Northern Ireland has died a day after marking the achievements of producers at an awards ceremony in Co Kerry.

Shane McArdle (41), who worked for economic development agency Invest NI, was found dead at home in Armagh last month.

Just 24 hours earlier, friends had breakfasted with him after the Blas na hÉireann Irish Food Awards in Dingle.

It’s understood the Ulster University graduate died of a heart attack. He was a keen cyclist, and a member of Square Wheels Cycle Club in Moy. A spokesman for Blas na hÉireann said he had been lending his support to the awards for years, and had become an “integral part” of the event.

McArdle was unmarried and is survived by girlfriend Lauren,

along with parents Eugene and Cecilia, brothers Declan and Christopher and sister Oonagh.

For the last four years, Shane had worked as Invest NI head of business development in food and beverage in the Middle East and Asia.

A spokeswoman for Invest NI said: “Shane was held in the highest professional and personal regard by all his colleagues in Invest NI and by the wider Northern Ireland food and drink industry as well as by clients and food buyers in many parts of the world.

“Shane was passionate about the industry and worked tirelessly to ensure the success of local companies especially in terms of sales and marketing. He was a talented marketer with great integrity and attention to detail.

“In addition, Shane’s vision, energy and dedication to the industry drove the creation of the new BuyNIFood website. Shane will be sadly missed by all who knew and were privileged to work with him.

He was a great team player who led by example.”

McArdle had also travelled to Hong Kong in September with food producers including Hannan Meats, which is based in Moira.

Owner Peter Hannan said McArdle had been an enthusiastic promoter of his own firm and the Northern Ireland food sector in general.

“My brother Jim was in Hong Kong with him just last month on a food trade mission,” said Hannon.

“You couldn’t have met someone who was more enthusiastic about Northern Ireland food and we will miss him greatly. He was just a terrific networker and a great salesman but he had a totally unobtrusive and lovely personality.”

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STORE FOCUS

Portaferry Post Office SuperShop, Co Down Partnership with the Costcutter Supermarkets Group, and responding to customer needs, has boosted her Post Office and grocery offer, Meabh Curran tells Brian McCalden

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ortaferry is both a busy tourist and commercial ferry crossing point, a very distinctive yet self-contained community of some 2,500 people and the gateway to attractions such as the National Trust’s Kearney Village as well as the Northern Ireland Aquarium.

Situated on the southern end of the Ards Peninsula, it marks the entrance to Strangford Lough, and the enormous, extremely powerful tides that rise and fall through the narrow opening, originally named ‘Strong Fjord’ by the Vikings a thousand years ago.

It is still as popular with visitors today, including those using the modern marina located beside the car ferry slipway. These days seaborne visitors rarely pillage the area anymore as the Norse men once did - which must a relief be for Meabh Curran.

Meabh, who recently scooped the prestigious UK Post Office Retailer of the Year Award - beating 11,700 entrants overall - has been firmly established in this very special community for the past 20 years.

She is serving the needs of locals and visitors alike in the local Supershop: “Our product range, services and Post Office facilities were introduced under the Supershop brand which is part of Costcutter Supermarkets Group,” says Meabh. “Over the years of course I got to know everyone and have also taken time to listen to my customers and have continually made small changes to ensure the shop meets community needs.

“That includes our increasing number of visitors; a figure that I hope will be boosted further now that the aquarium has been reopened with fresh funding from Stormont.

“Orphan seal pups that are often taken into care there will also be very happy.

“I serve the locals year-round but, as the town is well known for several long-standing events, which include the Portaferry Triathlon and an annual week-long gala, tourists too - both domestic and international - are attracted over a very busy summer season in particular.

“Like all the other local businesses, I am very pleased that thanks to a protracted campaign, the loss-making Northern Ireland Aquarium, called Exploris, is now attracting families to this facility once more.

“It has been long associated with the research facility for Queen’s University, Belfast, taking advantage of the fabulous wealth of both aquatic and bird life that throngs Strangford Lough.

STORE FOCUS

“Indeed, today, we still have many scuba divers at Portaferry, to take in this unique ecosystem.

“I have high hopes for business and the town in general because of this and other developments,” she adds, noting the strong fishing tradition in the town and surrounding area.

“The commercial fishing of clams and prawns and the farming of Strangford lough oysters and mussels, makes this a big local industry too.”

The busy shop proprietor is an employer in her own right, with 10 staff, four of whom are full time. She opens the shop six days a week from 6.30am to 7.30pm, opening an hour later on Sundays.

“I have already used the post office services to position the store at the heart of the community, but recognising an opportunity to expand and attract new customers, I first undertook an extension of the premises several years ago and then the Post Office transformation programme this March,” she says.

The Post Office transformation programme aims to integrate retail and Post Office counter facilities, resulting in an extension of Post Office opening hours to seven days a week.

The programme also meant that Meabh was able to offer extended banking facilities and adapted her services to meet the changing needs of some of her aging customers, in particular.

Meabh now offers Post Office services in line with the shop’s opening hours: “This has positively impacted on sales for both areas, helping to increase retail turnover by 11%,” she says.

“I originally set up in 1996 and, by investing in these changes, I had the opportunity to increase the whole range of services, getting people through the door for more than just the standard postal needs.

“When the local bank closed, I also extended store banking facilities, even helping customers transfer their accounts to Bank of Ireland Post Office.

“Business customers now carry out their

banking in-store, thanks to the addition of a fortress position, not common in many such sub post offices.

“This enables businesses to not only bank cash and cheques, customers also gain access to change giving facilities, all out of traditional banking hours.”

To give additional support to local businesses, Meabh has also added a mail drop service for those unable to receive post daily, a laminating service and additional photocopying facilities.

She says the store has long ago become an integral part of the community. However, she continues to listen to her customers and, where possible, add additional products and services, which helps ensure she continues to support her community.

Taking inspiration from visits to Costcutter stores – which are part of the same group as Supershop – and Post Offices that have gone through the same transformation programme, Meabh had a clear idea of what she wanted the store to look like and worked closely with the Costcutter Supermarkets Group team to develop the store layout and product offering.

An increasing number of school children who are visiting the store means Meabh has been able to get much more out of her

confectionery, ice cream and associated products.

“For these youngsters, a new optic Slush machine is important but a Piacetto bean-tocup coffee machine is also important for the grown-ups, and have each really helped drive footfall,” she says.

The shop also has a great range of stationery, such as Hallmark greeting cards, as well as associated gifts and is a supplier of Castle Hill scented candles.

Of course, having operated for over 20 years, Meabh and her staff know 90% of their customers. “My team provide a friendly, intimate service which is tailored for each customer,” she says. “In fact if they notice an elderly customer has not visited for some time, staff will make contact to ensure all is okay.

“A home delivery service is also available for those unable to visit the store, which helps these customers.”

Social media has also proved a success for Meabh and the team, who now use Facebook and Twitter to promote weekly retail offers, flag up key local events and the ever changing euro exchange rates.

Since relaunching, the 1,000-square-foot store has seen average sales across the retail side of the business increase by 11% to, on average, £19,000 per week.

“We are in quite a unique position operating in such a small community,” she says. “We know many of our customers personally, so we are able to quickly react to their needs.

“My advice to anyone thinking of investing would be, as well as listening to what your customers want, speak to other retailers and the Costcutter Supermarkets Group team for their advice and guidance.

“It’s also very important to be aware of the changes in your local community. For example, I see the closure of local amenities and services as opportunities, and where possible try to incorporate them into the offering.”

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RETAIL NEWS – INDEPENDENTS

GroceryAid’s Gillian Barker awarded Lifetime Achievement Award

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utgoing GroceryAid Director General Gillian Barker was awarded the 2016 IGD Lifetime Achievement Award last month at the annual IGD awards in London, recognised by a select group of judges from across the grocery industry for her contribution to the sector.

Barker has spent her entire career in the industry, from her early beginning working as a Saturday girl in a local corner shop through her time at Sainsbury’s and then at Safeway before joining the charity.

She has been at GroceryAid for over 14 years and will be retiring at the end of November. In this time, the charity has grown from a benevolent fund with a fundraising income of £1.4m and 1,100 beneficiaries to an organisation with a fundraising income in excess of £4.5m that supports more than 11,000 current and former industry associates.

“I am always impressed by the variety and quality of the submissions we receive and the bar has been set just as high this year,” said Joanne DenneyFinch, IGD chief executive. “I would like to congratulate all those who entered.”

GroceryAid, the trading name of the National Grocers’ Benevolent Fund, is the charity for the grocery industry (www.groceryaid.org.uk), and proudly supported by Ulster Grocer.

To find out more about how GroceryAid can help, please visit www.groceryaid.org.uk, email welfare@groceryaid.org.uk call 01252 875925 or contact the GroceryAid Helpline on 08088 021122.

FIRST SOURDOUGH BREAD MADE FROM NORTHERN IRISH FLOUR

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ourdough bread has been created by Northern Ireland food entrepreneurs using flour from wheat provided by a local farmer in an innovative partnership.

Behind the project is Mark Douglas, better known as the award-winning Krazibaker, an artisan specialist in traditional Irish breads such as soda cakes and potato bread who sells his produce at local markets, and Danish food historian Lady Vibse Dunleath of Ballywalter House in Co Down.

What they have achieved is sourdough bread from wheat sourced from Richard Kane, an arable farmer from Myroe, near Derry. Wheat grown in Northern Ireland is generally not suitable for milling into flour for baking yeast bread. This is because Irish grown wheat has a high protein content and is also adversely affected by the damp Irish climate.

Douglas also operates a very successful bakery school specialising in traditional griddle baking of soda and potato breads.

St George’s named ‘Best Market’ B

elfast’s historic St George’s Market has joined Jamie Oliver in being named the ‘best in Britain’. St George’s added to its growing list of accolades when it was named ‘Best Market’ at the annual Observer Food Monthly Awards in October. The award was earned by readers’ votes.

“This is another terrific and wellAlderman Tom Haire and Belfast City Council Markets Development Officer are pictured collecting the award from host Sue Perkins and food writer Jay Rayner. deserved award for one of the jewels in Belfast’s crown,” said Lord Mayor of Belfast, Alderman Brian Kingston. “It is a fitting tribute to the work of the Market traders and staff in making St George’s the success that it is today.”

Among the other winners at the awards ceremony was celebrity chef and healthy eating campaigner Jamie Oliver, who was named Food Personality.

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Education not legislation on sugar tax, says NFRN

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FRN has reiterated calls for education rather than regulation in its response to the Government’s consultation on the proposed sugar tax.

In its submission, NFRN warns that, instead of reducing instances of obesity, a tax on sugary soft drinks will only hit hard-working independent retailers who are already reeling from higher costs arising from the newly launched National Living Wage, business rates and from complying with the tobacco display ban.

“It has been calculated that the cost on individual independent retailers will be in the region of £8,100 each per year in lost sales as manufacturers pass on their increased costs,” said Paul Baxter, chief executive of NFRN. “This is a cost that independent retailers cannot absorb.”

RETAIL NEWS – SYMBOLS

Coleraine mother crowned NI’s 2016 SuperMum C

oleraine mother of three Charlene Dickey has been announced as Northern Ireland’s top mum at a prestigious awards ceremony held at Parliament Buildings, Stormont.

Thirty-five mums from across Northern Ireland were honoured at the SuperValu SuperMums ceremony which saw Derry~Londonderry’s Orla McLaughlin announced as a runner-up alongside Co Down’s Anouska Black.

SuperValu Portstewart’s SuperMum Charlene was crowned the winner by a judging panel for working tirelessly to raise over £120,000 for a life-changing operation for her son Oliver, who suffers from Cerebral Palsy, which led him to take his first steps just months later.

Charlene is now an inspiration to other mothers as she supports other families who have children with Cerebral Palsy, offering help, guidance and information.

Hundreds of nominations were received for the competition, sponsored by Magnum and Robinsons, from inspiring mothers and 35 finalists were chosen Pictured with Charlene Dickey is husband Neil with host and media personality Claire McCollum and SuperValu Head of Marketing Desi Derby. from SuperValu stores across Northern Ireland.

The grand final was hosted by TV personality Claire McCollum who crowned Charlene the overall SuperValu SuperMum 2016, presenting a family trip to Disneyland Paris, courtesy of Clubworld Travel.

“Congratulations to Charlene on being crowned SuperValu SuperMum 2016. This year we were overwhelmed with wonderful mums and their selflessness and Charlene truly is a SuperMum, not only in the incredible fundraising work she achieved to help her son Oliver walk, but in the support she is giving back to the community and those families in a similar situation,” said Kate Ferguson, communications manager at SuperValu.

“There are so many inspirational mothers across Northern Ireland who show such humility when dealing with life’s challenges.”

COSTCUTTER SUPERMARKETS GROUP LAUNCHES NEW SHOPPER FIRST PROGRAMME

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ostcutter Supermarkets Group has launched a new Shopper First Programme, a brand transformation programme to drive retailer sales growth.

Launched at Costcutter Supermarket Group’s annual Conference and Expo, the Shopper First Programme includes a new Costcutter brand designed to connect with shoppers, stand out from the crowd, and make Costcutter retailers more relevant to the lives their shoppers live.

A new in-store design will be introduced for Costcutter stores, delivered in a unique, fully-flexible modular approach that allows retailers to invest at

a pace that suits their individual needs.

Complete offers will also be introduced so retailers can fully deliver their shoppers’ priority missions – Top Up, For Tonight, Treat and, as unveiled at the conference, a completely new Food to Go offer.

To create the Shopper First Programme, Costcutter Supermarkets Group has undertaken the most in-depth study of shoppers in its 30-year history, drilling down to an individual store level. In a first for the Symbol Group sector, each and every retailer in the Group now has access to detailed shopper profile information so they can develop their store to best meet

the needs of their shoppers.

“The key to unlocking sales growth is to drive footfall,” said Jenny Wilson, customer director at the Costcutter Supermarkets Group. “By putting the needs of our shoppers first, we are providing our retailers with the ability to respond to changing shopper expectations and buying habits. Delivered through an innovative unique brand and retail offer, our retailers can now engage shoppers with a truly distinctive proposition.

This is why we believe this is the most important announcement in our 30-year history.”

Centra’s 5K fun runs support Action Cancer R

un Together, a series of 5k fun runs across Northern Ireland organised by leading convenience retailer Centra, is back by popular demand.

The first was held at Antrim Forum on October 16, and will be followed by Queens Dub Belfast on Sunday, November 13 at 10.30am.

Social running is currently the biggest exercise craze in Northern Ireland and, with these community events, Centra is aiming to appeal to the complete spectrum of runners from club runners to Park Runners and Couch to 5k runners to newcomers.

The inaugural Centra Run Together events took part in Ormeau Park, Belfast and Quay Walkway, Derry~Londonderry in June and saw over 400 people taking part and raising more than £2,000 for charity.

“With our Centra Run Together series, we are aiming to promote healthy lifestyles and encourage physical and mental wellbeing throughout communities in Northern Ireland,” said Michelle Fennell, marketing director at Centra.

Pictured at the launch alongside Tiffany Brien are Action Cancer’s Rebecca Dalzell and Jamie Purdy from McGoveran’s Centra Malone Road.

For further information and registration details for the Belfast Run Together event, visit www.centra.co.uk/runtogether or www.facebook.com/CentraNI. 11

RETAIL NEWS - MULTIPLES

M&S lists Northern Ireland’s Jawbox Gin J

awbox Premium Gin from Northern Ireland is now on sale in almost 150 Marks & Spencer stores across Great Britain.

The significant contract with M&S is the biggest retail deal to date in Britain for Jawbox, a single estate gin distilled in Northern Ireland and launched in February by Gerry White with support from Drinksology, the Belfast-based international design and marketing agency, a drinks industry specialist.

“We are really excited about this business with one of the UK’s most respected retailers

and one with a very strong focus on premium products,” said White. “As a result of the business developed by the dedicated team at Drinksology, Jawbox is now on sale throughout Britain as well as the big M&S store at Sprucefield in Lisburn, Co Down.

Drinksology identified the opportunity and secured the business for Jawbox. They’ve been absolutely brilliant and were quick to recognise the business potential of Jawbox from the very start.

“The M&S listing is a marvellous endorsement of the quality of Jawbox and gives us a strong springboard for growth in one of the most important global markets for premium gin. It’s brilliant to have M&S in our fast growing client portfolio…. and just eight months after the launch of our gin.

“We’ll be working alongside the M&S team to increase awareness of Jawbox among

shoppers.

“The contract will be tremendously beneficial as we implement our strategy to expand sales in target markets especially the US and Asia. We’ve already had encouraging approaches from potential clients in the US and Canada and will be working with Drinksology to convert these leads into firm business.”

Gerry White formed the Jawbox Spirits Company last year to develop and market the first gin produced in Belfast for more than a century. Drinksology came up with the unique product design, which features a Victorianstyle medicine bottle, and developed the distinctive branding and marketing campaign.

Jawbox Gin is produced at the Echlinville Distillery at Kircubbin in Co Down from barley grown on the surrounding Echlinville Estate.

‘Best pesto outside Genoa’ hails from Rathlin Island

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unique product from Rathlin Island, a pesto produced using locally-harvested kelp, has been described by top chef Marco Pierre White as the best-tasting pesto outside its Italian birthplace of Genoa.

Islander Kelp, currently only available in the finest restaurants across the UK and Ireland, combines the flavours of the clean crisp waters off Northern Ireland’s most northerly coast to create a delicious accompaniment to many dishes.

Kate Burns, managing director of parent company Ocean Veg Ireland, runs the burgeoning food company with her son Benji McFaul, at the Burns’ fourth generation fishing facility off the Rathlin coastline.

Islander Kelp is unique in that once it is harvested on their organic kelp farm it

Kate Burns is pictured, right, with Caoimhe Mannion, marketing manager at Tesco NI.

is kept fresh and never dried. Instead, it is blanched to remove unnecessary salt, allowing it to be frozen to give it a one-year shelf-life. Islander Kelp’s lines includes noodle cut, tagliatelle cut, salad cut, minced and whole leaf.

The product was recently offered to Tesco customers as part of its ongoing artisan programme. The pop-up sessions provided the first market tests for retail packs in what is Kate’s third year in business.

Mash Direct marks 10th anniversary supplier status with new Asda contract

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Pictured are, from left, Clare Forster, head of Marketing, Mash Direct, Brian Conway, regional buying manager for Asda NI and Lance Hamilton, sales director, Mash Direct.

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ward-winning Co Down food company Mash Direct has won a new supply deal with Asda which will result in nine new product lines, including its recently launched sweet potato fries range, being stocked in stores across Northern Ireland and Scotland.

Comber-based Mash Direct, which is regarded as a market leader in the vegetable accompaniment sector is one of the longest standing local suppliers to Asda, having traded with the supermarket for the last 10 years.

Worth over £500,000 per annum, the new contract win features a number of innovative product lines, such as Sweet Potato Fries, Sweet Potato Croquettes,

Potato Rosti, and Carrot & Parsnip Fries, reflecting emerging food trends and the growing demand for alternative potato dishes.

With convenience and portion size also high on the agenda for today’s consumer, the contract includes a range of single serve pots (200g) featuring four of the company’s top selling mash dishes - potato, champ, turnip and carrot & parsnip.

“We’ve worked closely with the team at Mash Direct over the last 10 years and have been impressed by the company’s innovative, forward thinking approach,” said Brian Conway, regional buying manager for Asda NI. “The end result is an ever-evolving range of top quality, market-focused products which our customers know and trust.”

Q&A

Focus on fresh Richard Orr of William Orr and Son tells UG about working with the Henderson Group TELL US ABOUT YOURSELF We are potato producers and pre-packers based in Raffrey Co Down, and we have been supplying directly to the Henderson Group for over 30 years, with our produce being sold in their stores across Northern Ireland.

different varieties of potato on the farm. This ensures we have something for all tastes.

Market analysis and targeted consumer analysis also play a key role – in particular the Henderson Fresh team have helped us to develop and expand upon this.

WHEN DID YOU BEGIN SUPPLYING TO THE HENDERSON GROUP? We started supplying the Henderson Group in 1980. We were supplying a number of SPAR stores in Co Down and the greater Belfast area, when the business grew and moved on to the Henderson Group warehouse at Mallusk.

HAS THE CONTRACT OPENED UP YOUR BUSINESS TO NEW MARKETS? Our relationship with the Henderson Group started in 1980 and saw our business start to really grow as we expanded to keep pace with the requirements. Over the years, the Henderson Group has been a great platform for us to place new and local brands, with one great example being the Comber Earlies.

The Henderson Group and their support was instrumental in their launch and early success for us.

WHICH PRODUCTS ARE PERFORMING BEST? Comber Earlies are the favourite early variety locally. Queen potatoes are always a popular choice during early and mid season. Overall though Maris Piper potatoes are probably our most popular variety, with baby potatoes in demand all year round with our shoppers.

HOW DO YOU GO ABOUT DECIDING WHICH PRODUCTS TO SUPPLY? Our core objective is to grow the varieties, tastes and flavours that the Northern Irish consumer really wants. We do this by growing, selecting and packing quality potatoes in season and working closely with the Henderson Group to see what their customers want. Today we are growing 14

DO YOU HAVE ANY PLANS TO INTRODUCE MORE NEW LINES THIS YEAR? Our product range although changing throughout the year to reflect the seasonal produce, does stay relatively constant year on year. Market research shows the need for convenience with quick cooking options.

Both baby and baking potatoes are fantastic options for us to focus on, with a number of ideas for the extension of each range.

Consumer analysis shows a trend towards reducing pack size thus reducing waste. One exciting new variety for this year is a baby

potato variety called Gemson, which has performed fantastically in recent trial work and is one to watch out for on the shelves soon.

ARE THERE ANY SPECIFIC CHALLENGES ASSOCIATED WITH SUPPLYING TO THE WIDER RETAIL SECTOR? As we all know, the retail sector is a very competitive environment. Consumers demand quality, choice and convenience at a competitive price. Our challenge is to help our retail partners to meet these needs. The key to success is a close relationship with one another where information is shared and positive solutions are found. For example, a key component of maintaining quality is stock rotation. Since the introduction a number of years ago of individual pack coding, issues in this area have been greatly reduced.

HAS THE HENDERSON GROUP CONTRACT GIVEN YOU ANY SPECIFIC INSIGHT INTO THE WIDER RETAIL MARKET? Most definitely, The Henderson Group is in the forefront of the retail market place and is continuously listening to their customers, providing what they want, how they want it and at great value. Our collaborative objectives are to respond to and fulfil their customers’ needs and expectations with products that they know and trust.

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Tasty awards for local ingredients

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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he awards for Northern Ireland’s dynamic culinary industry continue to roll in for restaurants specialising in local ingredients. Danni Barry, head chef at Michael Deane’s EIPIC restaurant in Belfast and Ireland’s only female Michelin star chef, was recently chosen as Ireland’s Overall Chef by a leading Dublin food and drink publication. Danni also picked up the Best Chef in Ulster award and EIPIC, the Best Restaurant here.

Michael Deane was also named Entrepreneur of the Year for his outstanding contribution to the Northern Ireland restaurant scene. It really has been a remarkable year for the pioneering local restaurant group. The awards are certainly well deserved.

Ox in Belfast, another Northern Ireland Michelin star restaurant, was the Best Wine Experience and the Belfast restaurant’s Alain Kerloc’h the Best Sommelier. There were commendations too for Stephen Toman of Ox in the Best

Year of Food & Drink continues with Legacy & Learn to...month

NOVEMBER EVENTS

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orthern Ireland Year of Food & Drink 2016 is a celebration of everything that makes local produce so good including epic landscapes, time-honoured traditions and the people and producers behind its food heritage. The theme for November is Legacy & Learn to...

OCTOBER 29-NOVEMBER 5 Lisburn and Castlereagh Presents Treat Week Seven-day celebration of restaurants NOVEMBER 8 Winter Twilight Market 5–11pm, St Georges Market, Belfast NOVEMBER 9 Winter Twilight Market 12 noon–11pm, St Georges Market, Belfast NOVEMBER 13 A Private Dinner with The Hangfire Girls & Paula McIntyre 7pm, Larchfield Estate, Lisburn NOVEMBER 19-22 Belfast Christmas Market NI Showcase 12-6pm, Belfast City Hall, Donegall Square N, Belfast

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NOVEMBER 25 The Georgian Banquet 7pm, The Archbishop’s Palace, Friary Road, Armagh NOVEMBER 26 Georgian Day Armagh 10am-9pm, The Archbishop’s Palace, Friary Road, Armagh NOVEMBER 26 Winter Wonderland Ball 7pm, The Carriage Rooms, Montalto Estate - Spa Road The theme for December is Christmas & Premium Foods.

For more information on getting involved in Year of Food & Drink 2016, visiT WWW.DISCOVERIRELAND.COM

Ulster Chef category, Noel McMeel, executive head chef of The Catalina Restaurant at Lough Erne Hotel and Resort in Enniskillen and Rayanne House in Holywood.

It really is tremendously encouraging to see so many fine restaurants and talented chefs from here gaining further – and thoroughly deserved - recognition in such a prestigious all-island competition.

I’ve certainly enjoyed superb meals at all of these establishments which have been among the most enthusiastic supporters of Year of Food & Drink. I am confident that they will continue to set the pace in awards in Ireland and Britain in the year ahead. All the restaurants, of course, showcase the quality and provenance of local food and drink.

The outstanding taste of our food was highlighted most recently in the Great Taste awards and especially in the final stage of the awards which saw Hannan Meats of Moira selected by expert judges as the Supreme Champion for its succulent rib roast.

Peter Hannan broke virtually every record in the 22-year history of the awards by becoming the only food business to win the top award twice, having three products in the Top 50 Foods and gaining no fewer than 59 gold stars for 36 products. This was an outstanding achievement. Overall, more than 200 local food and drink products gained gold stars in the awards, the biggest number ever.

Success in the Great Taste awards was followed by a string of top awards for local products in another influential competition, the Irish Food and Drink Quality Awards.

Our chefs are creating highly original dishes from the superb ingredients so readily available here that are helping, in particular, to establish Northern Ireland as a genuinely world class food destination.

It was also tremendous to see the Mount Charles-run Fed and Watered Café at the Obel Building in Belfast being chosen as the Contract Catering Café of the Year in another important all-Ireland competition – the annual Irish Café Quality Food Awards 2016 at a gala event in Dublin. It’s a marvellous endorsement of the quality of food being provided to staff at law firm Allen and Overy.

In another first for Northern Ireland Ballycastle’s Broughgammon Farm collected the Best Snack Award for another highly original dish, Cabrito Taco, at the British Street Food Awards in Birmingham. It was the first time that a Northern Ireland company gained a major award at the event.

YEAR OF FOOD & DRINK

Record-breaking Year of Food & Drink celebrated E

conomy Minister Simon Hamilton has congratulated Northern Ireland food and drink companies on a record-breaking year at a reception in Belfast.

Eight-four producers secured 303 Great Taste gold stars, 25 businesses secured 38 Irish Quality Food Awards and, in the Blas Na hÉireann, Irish Food Awards, Northern Ireland companies won a total of 45 awards.

Speaking at an Invest Northern Ireland reception for award winners, the Minister said: “This celebration event is an opportunity to recognise the hard work of our local food and drink producers and their outstanding achievements. The number and calibre of these awards undoubtedly consolidates Northern Ireland’s growing reputation for excellence in food and drink production.

Economy Minister Simon Hamilton congratulates Peter Hannan, whose company “Food and drink here is a major player in our business and tourism Hannan Meats secured the UK Guild of Fine Food’s Supreme Champion title for the second time. growth strategies. With international retailers and food service organisations monitoring high profile competitions for new products, I am confident these achievements will translate into the continued growth and success for both individual companies and the local economy.

“In particular I would like to acknowledge Peter Hannan, who has secured the UK Guild of Fine Food’s Supreme Champion title for the second time. I am pleased to be able to present them with the Invest Northern Ireland-sponsored ‘Golden Fork for Northern Ireland’ for their Glenarm Shorthorn 4 rib roast.”

Peter Hannan, owner of the Meat Merchant, said: “We are hugely proud and privileged to bring the Great Taste Supreme Championship back to Northern Ireland again, most especially during our inaugural Year of Food & Drink.”

Record year for NI in Irish National Food Awards

Davy Uprichard from Tempted? shows off his cider.

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wenty major awards including almost 17 golds were won

by Northern Ireland companies in the region’s best ever performance in the annual Blas na hÉireann Irish National Food Awards 2016.

The influential awards were announced in a gala ceremony held in Dingle as an integral part of the annual food festival in the historic Co Kerry town.

Two local cider companies – Tempted? from Lisburn and Craigavon’s Mac Ivors – gained the Best Artisan business award sponsored by Bord Bia, the Republic of Ireland’s food body. It was the first time this award was shared in the competition, now in its ninth year, and the only time it has come to Northern Ireland.

The two companies also shared the Best New Product Award – Tempted? for its recently launched Elderflower Cider and Mac Ivors for Plum and Ginger. Northern Ireland’s reputation as Ireland’s most successful region for cider was further demonstrated by a gold

Arnaldo and Marino Morelli are pictured, centre, with Gemma Browne and Artie Clifford of category sponsor Hire Innovation at the Blas na hÉireann Irish National Food Awards.

award for Armagh Cider Company’s Doyle’s Summer Fruit. And Loughgall’s Long Meadow gained silver for its Blossom Burst.

Tempted and Mac Ivors also shared the Best in Ulster Award.

Almost 3,000 products were entered by food and drink companies from Northern Ireland and the Republic of Ireland for blind tasting by a panel of expert judges including chefs, food writers, retailers, business people and academics. Over 40 awards were won by Northern Ireland food and drink companies.

Awards included: Chef’s Larder – Cavanagh Free Range Eggs, Co Fermanagh; Best in Farmers’ Market – Antrim, North Coast Smokehouse and Armagh, Burren Balsamics; Best in County – Derry, Morelli’s Frozen Yoghurt with Cherry, Down, Clandeboye Estate Greek Style Yoghurt, and Fermanagh, Erin Grove preserves for their Sour Cherry and Cracked Black Pepper Fruits for Cheese.

In addition, Northern Ireland companies collected 13 silver and a similar number of bronze awards.

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BBC GOOD FOOD SHOW

Crowds turn out for the first BBC Good Food Show Northern Ireland T

housands of food fans turned out for the opening day of the first BBC Good Food Show Northern Ireland, expected to be among the highlights of Northern Ireland Year of Food & Drink 2016.

Held at the Belfast Waterfront over October 14-16, the Show featured some of the nation’s favourite chefs, alongside the region’s best producers of food, drink and artisan products.

Highlights included The Supertheatre, sponsored by Discover Northern Ireland, with demonstrations

by Paul Hollywood, The Hairy Bikers, John Torode and James Martin. A free session sponsored by Lidl, meanwhile, saw local hero Paul Rankin hosting cookery demonstrations with Ian Orr, Danny Millar, Niall McKenna and Danni Barry.

Further attractions included an interview stage, tasting theatre, shopping opportunities in the Food NI Pavilion and The Producers’ Village, and the BBC Good Food Kitchen.

Celebrity chefs Paul Hollywood and Paul Rankin officially open the first BBC Good Food Show Northern Ireland at Belfast Waterfront on October 14.

Good Food Show cooks up a treat for tourism T

ourism Northern Ireland Chairman Terence Brannigan met with celebrity chef Paul Hollywood and local food and drink suppliers at the BBC Good Food Show, the first event in a threeyear deal with Tourism Northern Ireland and Tourism NI Chairman Terence Brannigan, Paul Hollywood River Street and Tourism NI Director of Business Support and Events Aine Kearney are pictured in the Tourism NI sponsored Events that Supertheatre at the BBC Good Food Show, where celebrity will see the chefs cooked delicious dishes live on stage. show return in 2017 and 2018. Supported by Tourism NI, Invest NI and Food NI, the BBC Good Food Show was an integral part of the Northern Ireland Year of Food & Drink 2016.

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Dale Farm showcases its dairy range N orthern Ireland’s leading dairy producer Dale Farm exhibited at the BBC Good Food Show, showcasing the quality and local provenance found across its brand family. From its household Dromona butters and cheeses to Mullins luxury ice cream, visitors to the three-day food festival were able to sample a range of dairy products made using only the freshest milk sourced from local farmers.

Newly launched Dale Farm Pots of Goodness, fat free, zero added sugar, and high protein yogurts, was warmly received by the public, along with its award-winning handmade, artisan Fivemiletown cheeses testament to the importance of locally-produced dairy to the consumer in Northern Ireland.

BBC GOOD FOOD SHOW

Cavanagh secures a multitude of awards including two Great Taste gold stars J ohn and Eileen Hall have been producing free range eggs since 2002 on their family farm in the beautiful Lakelands of Co Fermanagh. They launched the Cavanagh Free Range Eggs brand in 2012 in response to consumer demand for provenance and for a quality artisan free range egg.

The Halls have only ever produced free range eggs on their farm because they don’t like the idea of the birds not having the freedom to roam about and express themselves. There’s nothing as beautiful as the song they sing when they are happy roaming about in their natural habitat.

With a flock of approximately 42,000 hens in five separate barns, the hens have freedom to roam in the large fenced paddocks, which are dotted with mature oak, ash and chestnut trees. The tranquil fields around the barns are ideally suited for hens as they can forage during the day and return to the safety of their individual barn perches at night.

The Halls have planted over 100 more trees over the past three years which act as shade as they mature, including 30 fruit trees for the

John and Eileen Hall

birds to enhance their diet with seasonal fruit as they drop on the ground. This adds to the flavour of their multi-award-winning eggs.

Their eggs won a gold star in the Great Taste awards in 2014 and two gold stars in Great Taste 2016. They won an Irish Quality Food Award in 2015 and Best Artisan Producer in the inaugural Grow Make Eat Drink Awards in 2016 at a recent black tie event in Belfast. They won the Chef’s Choice Award in the Blas na hÉireann Irish Food Awards in Dingle in October 2016. Cavanagh

Free Range Eggs have proven that ‘an egg is not just an egg!’

The company places an emphasis on high welfare standards and is focused on producing the finest quality artisan free range eggs in the industry. Their eggs are used by some of the top hotels and restaurants in the Province, including Belfast’s five-star Merchant Hotel and were eaten by World Leaders at the G8 Summit in Enniskillen’s Lough Erne Resort Hotel in 2013.

Cavanagh Free Range Eggs hosted the Bank of Ireland Open Farm Weekend over the past two years. They’ve also welcomed various groups to their farm, including chefs, scouts and schools to educate them on how their eggs are produced and packed.

In addition to the hospitality sector, Cavanagh free range eggs are stocked in various independent retail outlets and all Asda stores across Northern Ireland along with a selection of larger Tesco stores.

The packing centre gained British Lion Accreditation in May this year.

Ballymaloe Foods gets ready for Christmas I n the lead up to Christmas, many of us are planning cosy family evenings in by the fire, but the team at Ballymaloe Foods are busier than Santa’s elves. This is the most important time of the year for us as we see demand for our products soar as family meal time takes a priority in many households. With a wide variety of products perfect for festive feasts including Ballymaloe Original Relish and of course Cranberry Sauce, our production unit is bustling with activity to keep the shops in stock. Throughout the season, we will be uploading special Christmas recipes to our website to give households a helping hand with meal preparation and hopefully inspire some new Stephen’s Day dishes.

We are delighted to be on the tables of so many Northern Irish homes during the Christmas period and hope we can do our bit to make their Christmas 2016 the best one yet.

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58 Clonkee Road, Cavanagh, Enniskillen, Co. Fermanagh BT92 8FH Tel: 028 6773 7889 E: info@cavanaghfreerangeeggs.co.uk W: www.cavanaghfreerangeeggs.co.uk

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My Life in the Grocery Trade Shauna Hamill, head of retail operations, Musgrave NI BRIEFLY OUTLINE YOUR EMPLOYMENT HISTORY TO DATE? I joined Tesco on their Graduate Scheme in 1997 and worked in several stores, building experience within a number of different project roles. I was then appointed their Group HR business partner for three years. I moved to head up Convenience across the island of Ireland and then Northern Ireland and West Coast of Scotland. I then joined Musgrave in September 2015, as head of Retail Operations.

WHAT DOES YOUR ROLE INVOLVE? I’m responsible for day-to-day retail operations across SuperValu and Centra company-owned stores, planning and implementation of new stores and refreshed stores.

WHEN DID YOU TAKE UP THIS POST? September 2015 WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part of my role is leading and developing a team of people. I have a really motivated team working with me on retail operations and it makes it much easier to do your job if you have the right team around you.

I have to say I honestly don’t have a worst part – I would just like more hours in the day!

BRIEFLY OUTLINE A TYPICAL DAY There is no such thing as a typical day but generally it’s an early start at 6am to be in the office for 7.30am. I check my emails and diary and prepare for our team meeting at 9am. I then have meetings on the various aspects of my role including store refreshes and new stores during

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the morning. It’s important for me to get out of the office and into stores for a couple of hours in the afternoon before returning back to cross-functional meetings, usually with finance or HR. I’m usually home at about 7pm.

WHAT IS THE BEST THING ABOUT BEING INVOLVED WITH THE LOCAL RETAIL INDUSTRY? Working for a leading local retailer, it’s fantastic to be part of Musgrave’s contribution to local communities by offering employment, supporting local charities and local suppliers. This local investment makes Northern Ireland a better place to live and work.

WHAT HAS BEEN THE PROUDEST MOMENT OF YOUR CAREER TO DATE? Seeing someone I mentored getting their dream job was a very proud moment, knowing that I had helped someone reach their full potential and be rewarded for it.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I find yoga very relaxing and I also love to travel and explore the world.

TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE MAY KNOw? I really enjoy DIY!

FOOD & drinks NEWS

Consumer insight and market update

BY JASON WINSTANLEY, SENIOR INSIGHT AND RESEARCH MANAGER, MOY PARK BREXIT UPDATE Harold Macmillan was once asked what was most likely to affect the smooth business of government, to which he famously replied “events, dear boy, events.”

And so too, with Brexit and the consumer landscape; one minute all seems quiet and relatively stable, the next, something comes along to introduce a large element of uncertainty.

Whilst there is no doubt that the initial vote to leave the EU provided a huge jolt to consumer confidence, by the end of September, many indicators were pointing to the fact that consumers seemed far more optimistic. GfK’s Consumer Confidence Index, for example, surged by six points in September, to a score of -1, back to its preReferendum levels1. Similarly, in August, the YouGov/Cebr Consumer Confidence Index rose at its fastest rate since February 2013, regaining most of its Brexit losses2.

But some of the most encouraging data was from Mintel3, which asked consumers in both July and September whether they thought that the Brexit vote would have a positive or negative effect on seven key socio-economic factors, covering a

range of topics such as unemployment, UK economic growth and personal household income. In July, all seven indicators recorded a net negative (pessimistic) score. However,

by September, five of the indicators had completely turned around, to record positive scores, and the remaining two, (prospects for savings and investments and the cost of living), remained negative but with greatly improved scores. Consumer perceptions about the prospects for the UK economy, in particular, showed a huge improvement, moving from -15 in July to +5 in September.

So far, so good, but has this period of consumer recovery merely been a phoney war? There are big Brexit-related shocks still to come, and one of the biggest can be summed up in one word: inflation. Over the last couple of years, the UK economy has seen ultra-low levels of inflation. This has been good news for consumers, who have seen disposable incomes rise, and for manufacturers, who have not had to deal with significant increases to input costs. Now, though, Brexit has devalued sterling to such an extent, (by mid-October, it had dropped by about 16% against the euro and 19% against the dollar), that manufacturers are starting to

seek price increases from retailers. This was starkly illustrated by the highly publicised row over Unilever’s price recovery ambitions during October.

Seeking price increases in order to mitigate rising costs is, of course, nothing new for the industry; however, during the last couple of years of virtually zero inflation, the retail landscape has shifted considerably, as retailers have invested considerable amounts of time, effort and, especially, money, into price cuts. Against this background, retailers will be even more reluctant than ever to be seen to lead inflation but, on the other hand, a little inflation would not necessarily be a bad thing for a grocery market which has now been flat-lining for almost two years.

However, too much inflation could send confidence spiralling downwards again, so it is a very finely balanced situation.

“Events,” as Macmillan would have said…

Sources: 1 – GfK Consumer Confidence Index, September 2016; 2 – Yougov/Cebr Consumer Briefing, September 2016 2016; 3 - Mintel September 2016

Butter producer is cream of the crop at Flavour of the North

Richard and Allison Leighton, creators of Donnybrewer Butter are pictured with Damien Barrett, managing director of Henderson Foodservice.

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Londonderry butter producer has won the top title at the Henderson Foodservice Flavour of the North final.

Donnybrewer Butter, based in Eglinton, and run by husband and wife team Richard and Alison Leighton, was announced as the winner of the award at a special breakfast event held by the foodservice company at St George’s Market last month.

Some of the most respected names in Northern Ireland’s food and drink industry

sat on the judging panel and said they were highly impressed by the product which is churned in small batches with the freshest cream available. The sea-salted butter is formed into a distinctive hexagonal shape, to reflect the stones of the Giant’s Causeway, before being packaged in traditional style in wax paper.

On top of being awarded the Flavour of the North title, Donnybrewer Butter wins an exclusive and comprehensive prize package

including a product listing with Henderson Foodservice, giving the company direct access to 4,500 customers across Ireland in the new year, features in monthly promotional brochures and marketing and commercial support.

Judging the competition, which was launched back in May and attracted around 40 high quality entrants were some of the most respected names in Northern Ireland’s food and drink industry including Chef Danny Millar, hotelier Howard Hastings, retailer Gail Boyd, restaurateur and chef Tony Neill, Trevor Annon, chairman of the Mount Charles Group and Damien Barrett, managing director of Henderson Foodservice.

Taking advantage of the judges’ experience, competitors were given first-hand advice and guidance from the panel’s wealth of knowledge of the food and drink industry.

Donnybrewer beat off competition from four other finalists across Northern Ireland including Corndale Farm in Limavady, Toomebridge-based Lough Neagh Eels, Pop Notch Popcorn, produced in Draperstown, and Cavanagh Eggs in Newtownbutler.

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GROCERYAID candy ball

Candy Ball celebrates its 80th anniversary T

his year’s event took place at the Culloden Estate & Spa, with guests greeted on arrival with complimentary drinks and entertained by T3Q, the Red Hot Chilli Pipers and The House M8s. A total of £20,000 was raised on the evening for the GroceryAid charity.

A great night was had by one and all.

Ian Wylie, Tanya O’Hare, Darren Chesney and Claire Lilley, with Coca Cola.

Ken Blaney, Desi Derby, Kim Orchard, Mark Orchard, Sara and Jim Hefferon, with Musgrave.

Pamela McWilliams and Olive McCormick with the ‘Candy Ball’.

Amanda Crossen, Tayto; Kylie Whyte, Courtney & Nelson; and Carla Whyte, Britvic.

Debi Collins, Andrew Crilly and Kathy O’Gorman, of LMI Foods.

Maggie and Tim Straker of GroceryAid.

Finn Maguire and family.

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Candy Ball Committe members Finn Maguire, David McWilliams, Thomas Whyte and Lloyd Graham, with the 80th Anniversary cake.

Fergal and Ruth O’Kane with Musgrave NI, and Martin and Patricia McClinton, with Hunky Dorys.

Ricky Cartmill and Wilma and Des McCullough, with SHS.

Food Force ireland

Food Force Ireland hosts a vibrant Direct Trade Supplier Day Exhibitors and retailers turned out in droves for this year’s event in the Culloden Estate & Spa, with brisk trade reported, key suppliers receiving awards and a strong presence from the drinks trade after Food Force Ireland expanded its portfolio into the category

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

Food Force Ireland hosts its sixth Direct Trade Supplier Day Record sales, supplier awards and expansion into the licensed trade were among highlights of the Direct Trade Supplier Day, while Food Force Ireland is reporting a very strong past year and feeling optimistic about the year ahead, says Trading Controller Debra Johnston

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am delighted to report we have just finished our annual Direct Trade Supplier Day at the Culloden Estate & Spa. It has turned out our biggest and most successful event to date. We had 76 suppliers attend, putting on great displays of produce and offering fabulous deals on the day for my members to take advantage of. Many more FFI members and staff attended than ever before, and the buzz in the Stuart Suite was great.

As usual we had all our local chilled, ambient and fresh suppliers in attendance.

This year we launched our foray into the licensed business. We now have 35 members with off sales and it felt like a good time to get involved in providing the same service we currently do for the rest of our categories. The support from local drinks suppliers has been very positive and much business was done on the day.

We shall continue to offer deals and promotions to members going forward and will be happy to talk to any drinks suppliers to that end.

Out trade day is a very important day in the FFI year, and we were able after Food Force Ireland member Jonathan Crawford (Crawfords of Maghera) addresses fellow members and suppliers at the buying group’s annual lunch held during the Direct Trade Supplier Day.

Debra Johnston, trading controller at Food Force Ireland, is pictured at this year’s Direct Trade Supplier Day with Patrick Morgan and Mark Craig from Proximo UK after FFI added the drinks trade to its stable of suppliers.

lunch to award our Supplier of the Year Awards. These awards are voted for by the members of FFI and recognise the professionalism and hard work put in by suppliers to maintain and develop our turnover. Relationships are key to the success of our local business and it’s great to now be able to recognise publicly those suppliers who go the extra mile and hopefully to encourage others to do the same for next year.

Congratulations to all short-listed suppliers and I can assure you these awards were closely contested.

Record sales were achieved at the trade day and both suppliers and members were

very happy with their sales and purchases respectively.

FFI has had another very strong year of performance and are confidently looking forward to more of the same next year.

Trading conditions are not easy and there are many challenges to face but our independent status and ability to react quickly to meet market needs and the services we offer the community place us apart in many instances.

We are hopeful we shall end this year up on last and intend to build on that next year.

Debra Johnston Food Force Ireland

Winners this year were: FFI Ambient Supplier of the Year – The Tayto Group FFI Chilled Supplier of the Year – The Kerry Group FFI Bakery Supplier of the Year – Allied Bakeries Ireland FFI Soft Drinks Supplier of the Year – Britvic NI FFI Account Manager of the Year – Peter Doherty, Britvic NI

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food perspective Force ireland

Behind the scenes ???????? at the annual trade show From the early hours of Tuesday, September 27, a constant fleet of lorries, vans and cars arrived at the Culloden dispensing suppliers, helpers, stands and cases of produce, ready to do business with Food Force Ireland’s Nisa retailer members ??????????????? ?????????

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Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com 8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

5

FOOD FORCE IRELAND

Valeo Foods pulls out all the stops with three stands Valeo Foods was thrilled to attend the sixth annual Food Force Ireland Direct Trade Supplier Day at the Culloden Estate & Spa

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here seemed to be more suppliers than ever this year with some great deals for the members to take advantage of. The show annual luncheon was a massive success, with both suppliers and members enjoying a beautiful meal with time for networking before the trade show began. This year also saw the handing out of supplier awards which went down extremely well with the audience.

Valeo Foods presented strong special offers on a range of its brands including Old El Paso, Betty Crocker, Evian, Silvermints and Kelkin.

“This year we wanted to pull out all the stops to show our support and dedication to Food Force Ireland and its members,” said Maria Losty, commercial manager at Valeo Foods in Northern Ireland. “As a group, we actually took three stands, one for our Robert Roberts Coffee, one for our Woodford Bourne wines and one for our Valeo Foods retail offering. The feedback from all our staff and customers who attended the event was fantastic.

“We particularly enjoy showing off some of our new NPD ranges, which are proving to be really popular with consumers. Kelkin Brand has launched some 15 new products into the Northern Ireland marketplace over the last year including covered rice cakes, new gluten-free cookies, snack packs and most recently microwave popcorn. Similarly we have had massive success with some of our recently launched Old El Paso stand and stuff kits – these kits are unique in that while they

share the same great taste and texture as regular tortillas, they are shaped to hold the fillings and do not require any folding over like regular wraps resulting in less fuss and less mess.

“Our star of the show this year has undoubtedly been our Ballymaloe relish – this product and brand have proved phenomenally successful for us this year, so much so that, just months after launching the Original relish and jalapeno relishes – we have already agreed listings for four more products including three sauces, a cranberry, apple and mint which we are expecting to be extremely popular over the Christmas period and a Ballymaloe diced beetroot which has to be tasted to be believed. When feedback is this good from both customers and consumers, you know you really have found a special brand.

“Everyone in the team is already talking about next year and how we can do things even bigger and better again.”

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food perspective Force ireland

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Brand refresh for Doherty’s D

oherty’s, one of Northern Ireland’s leading producers of chilled and frozen meat products, were proud to have attended FFI’s sixth annual trade event at the Culloden Hotel.

Originally in retail butchery, Doherty’s is now a sixth generation family business, selling its products across Ireland and into the UK mainland.

A modern processing factory, flexible, motivated staff, and efficient distribution channels ensure outstanding service to customers in both retail and food service sectors.

Doherty’s have recently refreshed its brand to better reflect the high quality and value of its products, as well as its excellent service. The new branding is due to hit shelves in the coming months - an appealing new ??????????????? look with the same winning taste. “Do it right with Doherty’s”. www.dohertysmeats.com ?????????

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John McNeill is regional operations director for The Co-operative Food.

8 364• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

FOOD FORCE IRELAND

Nutts about Pets Ltd showcases its quality range at FFI N

utts about Pets Ltd has evolved over the years since its conception by the owner, Basil Thompson, in 2004 - when it was known as Nutts about dogs and had a workforce of four.

Since then, it has changed its name to Nutts about Pets and then, in 2015, it became Nutts about Pets Ltd which currently employs 20 full-time staff throughout Northern Ireland and Ireland.

One thing that has not changed is its base of operations. Nutts about Pets Ltd’s headquarters are still on Basil’s homeland at Tattynure in the heart of the Sperrins, outside Omagh Co Tyrone where it all started.

In 2014, we had a major expansion when additional new business premises were purchased in Banagher, Co Offaly, to improve the distribution and service to our ever-increasing customer base by having a central storage facility in Ireland. We have also purchased new vehicles to expand our current fleet, which are all in our corporate colours and can be seen all over Ireland keeping our valued customers (and their pets) happy.

Nutts about Pets Ltd develops our own unique product formulas. We select premium, high quality ingredients through detailed sourcing and nutritional analysis and conduct comprehensive audits of our procedures. In packaging our pet food, we make sure each product is of the finest, most wholesome quality available. In shipping and delivery, we take special care so our quality is never compromised.

We are ‘passionately picky’ and promise that ‘Your pet’s wellbeing is at the heart of all we do, that’s why we do whatever it takes to make the healthiest products for the pets that depend on us’.

All the staff at Nutts about Pets Ltd are animal lovers, and know the importance of quality pet food and obtaining the right complete food for a pet. They can offer advice and recommend products to ensure the health and happiness of both the pet and the owner.

Being a family run business means that we can retain our ethos of customer satisfaction combined with supplying quality pet food at reasonable prices, which we take great pride in. We listen to our customers and greatly appreciate their feedback whilst also offering advice when it is sought. We are currently

Ann Keelagher, general manager and Basil Thompson, owner Nutts About Pets

building our Ambassadors team, who are British and Irish Champions throughout Field & Trial, Greyhound Racing and Show Dog events, to offer advice, both to us and our customers if they need it.

They are extremely knowledgeable when it comes to the dietary requirements of dogs and have shared this knowledge with us.

We can proudly say that all our products have been developed with the knowledge and expertise which is necessary to produce top quality dog food for all types of dogs using only high quality ingredients to suit all breeds, digestions and age groups. This promotes relationships of trust, integrity, customer satisfaction and loyalty.

Nutts about Pets Ltd’s pet foods only use quality assured ingredients that have passed inspection and meet the relevant high standards for pet food set by the governing body of the European Pet Food Industry – the FEDIAF. As such, all our bags of pet food are labelled with a complete breakdown of ingredients and composition and we comply with industry best practice.

Nutts about Pets Ltd is continually looking to expand and improve its product

range. Currently we produce 17 different varieties of dog food as well as puppy food and cat food. We supply a wide range of retail stores throughout NI and ROI who stock our products all over the island of Ireland. The business is increasing all the time as we continue to offer quality products at reasonable prices to both the retail sector and the public. We also have online ecommerce websites where you can buy any of our products and have them delivered the next working day.

Nutts about Pets Ltd actively supports local animal welfare charities and has a long standing relationship with Grovehill Animal Shelter which is a local dog rescue centre. We provide dog food and support to them when we can.

The company recently teamed up with Food Force Ireland, exhibiting at their annual trade day, at the Culloden Hotel in September. This was a great opportunity to meet with the member retail stores and to promote our company profile.

We very much look forward to working with Food Force Ireland and all its members in the future.

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Complete Range of High Quality Food

www.nuttsaboutpets.com Nutts About Pets Ltd (NI Head Office), 3 Golan Road, Omagh, Co. Tyrone, BT79 7TJ Tel: +44 (0)2882 243 999. Email: sales@nuttsaboutpets.com (ROI Branch) Lusmagh Road, Bangagher, Co. Offaly. Tel: +353 (0)879 664 663 Follow us on

/NuttsAboutPets

Food Force ireland

Orla Kelly, Leanne Valentine, Maria Brady and Anna Rafferty from Cookstown chat to Cassandra Meek and Annette Reid from Russell’s at the show.

Cookstown unveils new savoury pie range at FFI C

ookstown was delighted to take part in another successful year at the Food Force Ireland trade show at the Culloden Hotel. Participating with over 70 other suppliers, the show just keeps getting bigger and better; it’s a real credit to Debra Johnston’s hard work and commitment to her FFI members.

The show gives suppliers and members the opportunity to interact and engage in a friendly and relaxing atmosphere, which has resulted in a number of great deals being agreed for both retailers and suppliers.

“We are delighted to be back at the Force Force Ireland trade show,” said Kingsley Burrows, national account manager. “It’s always an important event in our calendar as it gives us the opportunity to speak directly to the independent retailers and to remind them why Cookstown is the right brand for their customers.”

The show was a great opportunity to present and sample Cookstown’s new savoury pie range to the large number of retailers.

“At Cookstown, we’re not just great at making Northern Ireland’s number one best-selling sizzling sausages and mouth watering bacon, we have now launched a savoury pie range. Following on from the significant growth across the Cookstown sausage roll range, we are delighted to be extending the Cookstown brand through to the savoury pie category.

“We have invested time and money in developing our very own Cookstown recipe for the traditional Chicken & Ham and Mince & Onion pies, ensuring they are both deliciously rich and convenient; just what consumers are demanding.

“We got some fantastic feedback from the retailers and are excited to see the new range succeed across the convenience channel.”

If you are interested in stocking the Cookstown brand or to find out more about our sizzling range, please contact a member of our sales team on +44 (0) 2886 763321 or email info@cookstownbrand.com.

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food perspective Force ireland

Fentimans offers award-winning artisan beverages F entimans has been making the finest quality natural botanical drinks since 1905. Its award-winning artisanal beverages are hand crafted, using the finest natural ingredients from around the world. To create a superior taste and wonderful mouth feel, unlike other producers of carbonated drinks, Fentimans makes their drinks using a time-honoured botanical brewing technique. This traditional process takes a full seven days to make a Fentimans beverage.

The original Fentimans recipe took the finest ginger root which was bruised, crushed and milled. The ginger was then placed in copper steam jacketed pans containing spring water and gradually heated to simmering point. This induced the release and extraction of fine ginger sediment and a flavoursome botanical extract. The botanical liquid was then filtered into a wooden vat. The finest herbs, natural flavouring, sugar and brewer’s yeast were added to the botanical extract and the liquid was thoroughly stirred. The live liquid was then left to ferment in the wooden fermentation vat. The live ginger beer was then decanted from the wooden vat into the iconic stone jars, known affectionately as ‘Grey Hens’, where it came up to condition and was ready to drink within a week.

It is this traditional botanical brewing process that produces the depth of flavour, mouth-feel and rich texture which are the hallmark of Fentimans drinks today. This is the Fentimans way which has stood the test of time – with the knowledge and expertise being passed from generation to generation of the Fentimans family. The result is a superior tasting natural range of beverages which can be enjoyed on their own or as a mixer with a premium spirit. For more information, visit www.fentimans.com

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

Britvic’s Peter Doherty lifts the top accolade at Food Force Ireland’s annual supplier awards Five supplier of the year awards were handed out during lunch at the Direct Trade Supplier Day with Britvic also picking up Soft Drinks Supplier of the Year

Food Force Ireland Account Manager of the Year Winner: Peter Doherty (Britvic NI)

Peter Doherty from Britvic is pictured, centre, with Debra Johnson, trading controller, and Henry Emerson, chairman of Food Force Ireland, after being named Account Manager of the Year. Earlier he had lifted the title of Soft Drink Supplier of the Year, beating competition from Coca-Cola Hellenic NI and Lucozade Ribena Suntory Ireland.

“I’m very pleased that the recipient of the award this year, I’ve known for quite a long time,” said Debra Johnson, trading controller at Food Force Ireland. “He has become a very professional account manager. If only some of you could just emulate his qualities, such as time-keeping… everything he does, he does with our best interests at heart.”

Food Force Ireland Bakery Supplier of the Year Finalists: Linwoods Bakery, Hovis, Irwin’s Bakery Winner: Allied Bakeries Ireland

Alison Strong presents the award to Suzanne Courtney.

Suzanne Courtney is pictured at the Allied Bakeries stand with Darryl Flannagan and Gavin Black from Greens Food Fare.

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food perspective Force ireland

Food Force Ireland Chilled Supplier of the Year Finalists: Karro Foods, Dale Farm Winner: Kerry Foods

Patrick Donaghy receives the award from Jonathan Crawford Patrick Donaghy, Alan Magill, Jim McAleese and Tim Gault of Kerry Foods

Food Force Ireland Ambient Supplier of the Year Finalists: Northern Snack Foods, SCA, Interactive Winner: Tayto Group

Alan Crossen of Tayto (right) is presented with the award

Paddy Crilly celebrates the Tayto award with Lynore Wolsey and Jill Uprichard

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

Business was booming at this year’s FFI show

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food perspective Force ireland

Mackle Petfoods attends FFI ahead of naming ‘Face of Brandy’ Gwen Rafferty from Mackle Petfoods is pictured with Roisin McLaughlin from the Whitehouse retail group.

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regular presence at the Food Force Ireland trade show, Mackle Petfoods again showcased its successful brands in the category including Brandy, Natura and Cat Club this year.

The following week, Mackle announced that a cockapoo from Belfast was ‘in the picture’ to have her portrait on thousands of dog food packs across Ireland as part of a competition run by Brandy, the country’s biggest home grown dog food brand.

‘Dream’ dog Jess, from the north west of the city, was chosen from hundreds of entries to represent Ulster in the grand final and will now face stiff competition from the ‘champion’ dogs of Munster, Leinster and Connaught in a bid to be named Face of Brandy 2016.

The overall winner will star on selected packs of Brandy Dog Food for three months with all four finalists winning a dedicated photoshoot with their prize pet, a printed photo in presentation box and, of Jess, the new face of Brandy course, a supply of Brandy Dog Food.

“It was a very difficult process for our judging panel to pick winners from the hundreds of entries we received but we’re delighted to announce Jess as our regional winner in Ulster and we wish her luck in the all-Ireland final,” said Gwen Rafferty, sales and marketing manager for Brandy owner Mackle Petfoods.

“Now more than ever, owners view their dogs as key members of the family and this really came across in our competition entries.

With this in mind, they obviously want to feed their dogs the best food that they can which is where Brandy comes in, offering high quality, 100 per cent Irish meat at a great value price.”

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

Delivering quality, efficient, reliable and cost effective chilled foods

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stablished in 2004, Fresh2u is a chilled food sales, marketing and distribution business based in Newry.

For a wide range of chilled food brands manufactured both locally and internationally, Fresh2u provides the following services: • Brand building through account representation at head offices and direct to stores • Order capture via EDI, email and fax for daily delivery to central distribution centres • Direct sales to store through an experienced van sales team • In store merchandising and product placement • Picking and logistics for manufacturers who have no route to market With an established, efficient chilled network throughout the UK and Ireland, products are delivered to its purpose-built chilled warehouse in Newry and prepared for forward distribution.

Through HACCP and associated procedures

such as real time temperature monitoring/ recording both in its warehouse and on its vehicles, Fresh2u ensures its products are correctly received, stored and delivered. Its commitment to suppliers and customers is to deliver a quality, efficient, reliable and cost effective solution through hard work and integrity. As its lead brand, Hafner sausages have been a huge success story, enjoying significant year-on-year growth for each of the last 11 years. Their brand is now widely available through Eurospar, Spar, Vivo, Food Force Ireland, Dunnes Stores, Supervalu, Mace, Centra, Asda and Tesco.

Hafner Sausages are still made using the original recipe that Friedrich Hafner invented in 1883, which was famous throughout Dublin at that time. There are numerous stories of queues of people on George’s Street in Dublin anxiously waiting to get their premium Hafner Sausages, Indeed, it is said that people travelled from all over the island just to try Hafner Sausages.

Today, Fresh2u constantly hears stories in Belfast of how people travelled by train during the 1940s and 50s to buy the sausages for their own and neighbouring familes. Today, the brand is still a favourite in Northern Ireland due to the unique flavour from the original recipe.

To complement its very successful range of premium carved cooked poultry from Hogans Farm, Fresh2u also joined forces with Brady Family Ham earlier in 2015 to extend its offering in the Northern Ireland market. Brady Family ham is a premium product which is allowed to age in vats for three days, allowing the muscles of the ham to mature thus helping to achieve the sweet and delicate flavour of the ham.

Traditional Brady family curing methods are slow in comparison to the modern methods. The hams have no added water as the slow cooking process allows any excess water to be removed, producing a unique flavour and texture.

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

Suppliers and retailers turn out in (Food) Force

Tim Haines of Johnson Bros and Chris Molloy of Carlisle Fresh Foods

Patrick and Julie McConville of McConvilles NisaLocal Ardboe with Alan Crossen of Tayto

“We really enjoyed this year’s Food Force Ireland trade show. It was a very busy event, with a lot of great products on show by all the supplier companies, and well attended by retailers. We took advantage of a few trade deals available on the day, and got to meet up with other retailers and hear what they’re up to. Well done to Debra and her team for another great event.”

Patrick McConville, McConvilles Nisa Local Ardboe

bb of Charles Ro

Robb Bros

and Neill

Powell of

Emersons

Derrick Murphy, Dave Mc Guighan, Claire Wade and Sarah Collins of Britvic NI Stephen Mc Cann of Linwoods and Paul and Catherine Rice

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food perspective Force ireland

“Having fairly recently joined Nisa as a retail partner, this was our second year at the Food Force Ireland Direct Trade Supplier Day. The show was much bigger than last year. It was great to see all the latest products on display including strong presence from the drinks suppliers, and we put in new orders with a number of the exhibitors. It was definitely a worthwhile visit for us.”

Charlotte O’Neill, O’Neills Nisa Extra Portglenone

Charlotte O’Neill of O’Neill’s Portglenone with Simon Cook and Peter Heatherington of Marketing Services

Jonathan Lam

ont and David

Maureen Gildernew, Newtownhamilton retailer, with Gavin Crickard of Protamino Nutrition

Brian Muldoon of Nisa Bellaghy with Ronan McGee and Katie Moffett of Moy Park

Murphy of No rthern Snacks Foods with Gary Olphert of Robinsons Ballymena

“The annual Food Force event at the Culloden is a must attend event for us at Robinsons.

Over and above our standard promotional cycle, there is a wealth of products on offer for us to take advantage of. Member turn out is always high and we draw inspiration from being in the same room as various company representatives, local retailers and those involved with daily retail operations similar to ours. As a buyer manager, I feel the show offers an insight into market trends and new products whilst helping to build relationships with others in the group; may they be suppliers or other Nisa store representatives. In a nutshell, it’s great to take advantage of strong deals exclusive to Food Force members whilst having the opportunity to share trading experiences with other independent retailers and our suppliers. We always leave the show with ideas and influence for the months ahead.

Our only regret is that we didn’t join Nisa and take advantage of Food Force 10 years ago.”

Gary Olphert, Robinsons of Ballymena Nisa Extra

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

Simon Steele of of Muller with Tony Taggart of Unilever

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JD Hunte Alison Strong of

Tony Clarke of Dale Farm with Tony Gervin, Sean McLaughlin and Sean Boyle of Newell stores, Coalisland

Simon Rowntree,

Shane Haffey, Juli

anne Sterritt and

Gerry O’Callaghan

of Coca-Cola Hellen

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Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

Wendy Little of JD Hunter and Alastair Corrigan of Irwins

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ldernew, Ne Maureen Gi ernew and coffee Ro B/ Jackie Gild of on Johnst with Brenda

Brian Sterling and Malcolm Qua of the Holywood Partnership

Nina Doyle of United Wine Merchants

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

Food Force ireland

“Myself, three others and Alison Strong, who manages the store, all went to this year’s show and we thought it was an extremely good and worthwhile event to attend. We’ve been to the event in previous years, and this was the best one yet. It was well attended by suppliers and members, and some very good deals were offered. We did a lot of business at it, and we came back with an overwhelmingly positive feeling about it.”

Trevor Linton, J D Hunter & Co, Armagh

“It was great to meet the suppliers face to face to see their new product development, and some great deals were available on the day; we filled our boots! It’s a great event, well organised and well attended.”

Brian Muldoon, Muldoons Supermarket Bellaghy

Contact Food Force Ireland on: ✆ 028 9092 3130 ✉ foodforceireland@btconnect.com

FOODperspective & DRINKS NEWS

Spinning cyclists at SHS Group take part in charity challenge

Progress on change to licensing laws in Northern Ireland Peter Lockhart, a Solicitor at Belfast law firm, Cleaver Fulton Rankin, gives an update on the proposed changes to licensing laws in Northern Ireland.

SHS staff based in Belfast celebrate the 2016 Cycle Challenge

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host of committed cyclists from the SHS Group put their pedals to the metal as they spun their way through a tough fundraising challenge on October 13. Money raised will be donated to the staff-nominated charity Alzheimer’s Society.

The challenge was UK wide, with a team based in Airport Road West, Belfast and another based in Manderson House, Gloucester undertaking a virtual cycle from one office to the other. The offices are located approximately 360 miles apart. This is the second year that SHS Group has run such an ambitious fundraising challenge. Over 120 employees registered to take part across both sites.

“We are all very committed to supporting our local community,” said Arthur Richmond, Group finance director, SHS Group. “We recognise the impact that dementia can have on individuals, on families and on the wider community, which is one of the reasons why the SHS Group’s nominated charity is the Alzheimer’s Society.

“This event was a great way to create a sense of team spirit, a fun environment and ultimately improve the health and wellbeing of our colleagues.

A number of prizes were presented during the day, rewarding those who went the extra mile to make the challenge a memorable occasion.”

Greggs roll out continues with fifth Belfast shop G

reggs has opened another new shop in the heart of Belfast’s City Centre, creating 22 jobs at the site in Donegall Square West, overlooking City Hall.

The fifth company-managed Greggs shop to open in Belfast in the last seven months, the shop will offer the full range of Greggs products – from its famous baked savouries and great value coffee menu to confectionary products, salads, soups and freshly prepared sandwiches.

As part of its commitment to offer customers lighter, healthier alternatives, the shop will also stock Greggs’ popular Balanced Choice range including its recently-launched bakes, which are less than 300 calories.

“I’m really proud to be leading the team in our new shop and to have Belfast City Hall as our neighbour,” said Ryan Ferris, manager of Greggs Donegall Square West. “Thousands of busy commuters pass through this city centre hub on a daily basis, making it the perfect location for our food-on-the-go experience. From students to shoppers, and business professionals to tourists, we’ve something to appeal to everyone and are excited to be part of the Belfast buzz.”

8 364• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

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n 19 September 2016 Communities Minister Paul Givan introduced a liquor licensing Bill in the Assembly. This follows a public consultation in 2012 to garner public opinion on proposed changes to the laws regulating the sale of alcohol in Northern Ireland. The consultation attracted over 2,500 responses from a wide range of stakeholders including those who run or work in pubs, registered clubs, supermarkets or other outlets selling alcohol, trade associations, criminal justice and health workers and the general public. The consultation sought views on measures aimed at tackling practices which could contribute to alcohol misuse and also measures designed to support the hospitality and tourism sectors.

The introduction of a Bill to the Assembly is the first formal stage in the process to reform the law on the sale of alcoholic drinks in Northern Ireland.

The Bill the Minister introduced includes:• Restrictions on advertising of alcoholic drinks in supermarkets and off-sales; • Introduction of occasional additional late opening for certain licensed premises; • Extension of ‘drinking-up’ time; • Minor change to Easter opening hours; • Alignment of alcohol and entertainment licences in licensed premises allowed late opening; • Changes in relation to children in licensed premises and registered clubs.

The Bill will have to go through a lengthy process of scrutiny before it has completed its passage through the assembly and, according to the Minister, “any changes to the law are unlikely to take effect until the middle of next year.”

This article has been produced for general information purposes and further advice should be sought from a professional advisor.

Please contact Cleaver Fulton Rankin on 028 9024 3141 or alternatively visit www.cfrlaw.co.uk 41

FOOD & DRINKS NEWS

Industry insights column: The Christmas Bread Bin

BY CHLOE ORMISTON, IRWIN’S BAKERY CATEGORY AND INSIGHTS MANAGER

W

ith the

festive season around the corner, it’s beginning to look a lot like Christmas at bakeries everywhere as they bake and prepare products for the Christmas shelves.

For many manufacturers, Christmas ranges have grown in importance, fuelled by retailers’ growing focus on events to drive consumer interest and engagement as well as additional footfall in-store. Capturing shoppers over the Christmas period is key to delivering business objectives.

Generally, grocery shoppers are less loyal to stores during the Christmas period. Nearly 70% admit to ‘shopping around’ to get the best deals or ‘cherry picking’ particular items from a variety of stores depending on need or occasion. (1)

8 • •Ulster 3642 UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

The purchase intent for shoppers buying packaged bread does not change in comparison to the rest of the year, though shoppers are more likely to shop fresh bread and cakes during the Christmas period. (2) Within bakery, we see two shopping missions at Christmas. Firstly, shoppers tend to stock up on staple bakery items for the holidays so shelf life, freshness and price are crucial to those purchase decisions. Secondly, shoppers are not afraid to indulge - 81% of shoppers admit to trading up over the Christmas period, and bakery sits within the top 20 grocery categories for Christmas tradeup. (3) With some supermarkets having three times as many Christmas offerings as they did 10 years ago (4), the indulgence theme is clearly seen throughout.

The bakery sector benefits with creative seasonal products across four themes: • Snacks for everyday occasions: These ranges tend to be sold the earliest in store as they are seen to be incremental purchases for the basket, like mince pies, festive cakes and

Christmas cookies.

• Special breakfasts: Shoppers love Christmas versions of everyday breakfasts. We’ve seen novelty crumpets, luxury muffins and fresh pastry selection boxes bringing something different to the breakfast table during the season.

• Traditional centre pieces: Consumers also enjoy traditional Christmas products with added value, all with showstopper elements that can be presented from shelf to the table – growing in popularity are Christmas puddings, Christmas cakes, Stollen, gingerbread houses and Panettone.

• Indulgent treats: To have on hand when people stop by, shoppers tend to go for extra special ingredients with a wow factor, classic elements with a luxurious twist, nibbles and treats, like premium tier cakes, luxury mini mince pies and puddings.

Source: 1) AC Nielsen Christmas insight report 2015 2) IGD Christmas Trading Report 2015 3) AC Nielsen Christmas insight report 2015 4) IGD Christmas Trading Report 2015

FOOD & DRINKS NEWS

Mash Direct’s Carrot & Parsnip Fries gain highly commended award

Local poultry producer moves into cooked lines S

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arrot & Parsnip Fries from Mash Direct were highly commended in the Meal Accompaniments category at last month’s The Grocer New Product Awards, held at the Marriott Grosvenor Square in London.

The Co Down business picked up New Product Awards in 2015 for Vegetable Burgers with Cabbage and 2014 for Potato, Cheese & Onion Croquettes and, to date, has picked up over 120 accolades across various awards.

Mash Direct was the only Northern Irish company represented at the 2016 New Product Awards.

Sowing the seeds for future generations in NI A

n initiative aimed at encouraging school children to grow, cook and eat local produce has won backing from education bodies in Northern Ireland and is to be included in the school curriculum.

The Sow, Grow, Munch schools’ Jilly Dougan, author of Sow, Grow, Munch, with Richard Hanna, CCEA director of education. initiative, which has been created by artisan food campaigner Jilly Dougan, is being supported by the Council for the Curriculum, Examinations and Assessment (CCEA) in Northern Ireland and also by Tourism NI. The unique guide will form part of the legacy of 2016’s Year of Food & Drink and will give young people the opportunity to learn about growing whilst developing learning embedded in the Northern Ireland curriculum. The initiative is also backed by Northern Ireland Executive ministers.

“Growing food in schools has many benefits,” said Dougan.

“Children learn where their food comes from, and how it is produced. It also encourages healthy and seasonal eating.”

et in rural Cullybackey, Co Antrim, the company is a family-owned poultry processing business established by H.K. Dickey in 1957 and will be marking its 60th anniversary next year.

Today the business operates with the same values and ethics it did when it was founded which ensures high quality products and service to customers. Late 2015, the family made the decision to investigate how to be Wesley and Carole Dickey more relevant in the market and bring something new, innovative and exciting to consumers.

While the company is well known and highly respected by butchers and wholesalers in Northern Ireland, they felt that they were somewhat invisible in the retail environment. Thus, after months of consideration, the Chook Chook brand was created.

The NPD journey was developed alongside local ‘chefpreneur’ Andy Rea, who worked closely developing the recipes for the new range of sleeved products which includes chicken burgers, stuffed breast fillets, breaded chicken melt and a new innovation to the market – the Italian Styled Chicken Polpette.

Recently launched into the market, they are currently available to SuperValu, Centra and Mace stores, butchers, wholesalers, NISA/FFI and Independent retailers.

“We have had a really positive response on not only the taste but the look of the new products and would encourage retailers to give our new retail look a try, it’s unlike anything we have done before,” said Wesley Dickey, director of H.K. Dickey.

A further positive outcome of the market research that was undertaken identified a growing trend in the market for convenient ready to eat chicken. There is a cookhouse on site at the production facility in Cullybackey, so it was an obvious route to investigate.

Following requests from the trade, at the beginning of the summer, a new range of cooked ready-to-eat was launched into the convenience sector which includes whole cooked chicken, cooked half chicken, cooked chicken legs to mention a few.

A clear benefit to developing the new range was to enable the family to look more closely at the current market trends than ever before, and realise ‘cooked’ was an obvious opportunity. Indeed while the company wants to be recognised for innovation, the family also appreciates the appetite for simple good quality local chicken that is convenient to use.

Fresh chicken has become so commoditised, this was an opportunity to add value for the consumer, which will be the continued focus. The company is keen to continue to fly the flag for family business across Northern Ireland and honour its roots, so Dickey’s Poultry has by no means disappeared. Ultimately Chook Chook’s core proposition is to supply locally-farmed, quality poultry, carefully hand butchered and created with inspiring recipes which are proudly produced by H.K. Dickey, Cullybackey.

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WIN A LUXURY HAMPER THIS CHRISTMAS FROM...

For the chance to win a fabulous Howell’s Christmas hamper from Irwin’s Bakery, please answer the following question:

IN WHICH NORTHERN IRELAND TOWN IS IRWIN’S BAKERY BASED? a) OMAGH b) PORTADOWN c) COOKSTOWN Entries can be sent by email to m.kearney@independentmagazinesni.co.uk or by post to Irwin’s Hamper Competition, Ulster Grocer, c/o Independent News & Media Ltd. Belfast Telegraph House, 33 Clarendon Road, Clarendon Dock, Belfast BT1 3BG by Thursday 1st December 2016.

Prize is as stated with no cash alternative, and may differ from image shown. Winners will be selected at random from all entries received by the closing date.

Usual Ulster Grocer competition rules apply.

FOOD & DRINKS NEWS

Activia relaunches with global rebrand and ‘live insync’ campaign

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Global re-brand to modernise Activia and drive relevance with a new younger audience to recruit the next generation of shoppers A fully integrated campaign running across TV, out of home, digital, social and print media Local partnership with the Irish Times showcasing inspirational Irish women Launch of new, modern and premium packaging

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n September, Activia - the world’s leading fresh dairy brand - marked its biggest launch to date with a new global brand platform. With nine billion pots sold every year across 70 countries, the re-brand will serve as a huge transformation for Danone Activia.

Aiming to engage existing and recruit new Activia shoppers, the re-brand seeks to emotionally connect with consumers through positioning Activia as an aspirational lifestyle brand, with a clear emotional message.

Activia believes that when women feel truly ‘InSync’ they can be at their best, unlocking their full potential. Being ‘InSync’ is the moment when you are in the zone and free of distractions. It is the moment when women 8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

feel a sense of harmony, order, and control.

The campaign will be activated across multiple touch points and spearheaded with a new television commercial, which aired for the first time on October 9.

The campaign will also include proximity out of home advertising, digital and PR activity. In addition to this, a central part of the InSync campaign includes a local partnership with the Irish Times showcasing inspirational Irish women and how they find their InSync moment. The journey will be led by award-winning journalist and presenter Deirdre Mullins, who is on a mission to discover what makes Irish women feel InSync with a series of inspirational videos and print articles understanding what motivates and empowers them.

The series, commencing on October 9, will feature champion surfer Easkey Britton, designer Helen James and three other inspiring Irish women culminating with a live InSync event in Dublin City Centre in March. Activia will also launch a redesigned new website and an interactive quiz where consumers can find their own ‘InSync’ moments as well as browse inspirational content from the brand’s influencers.

“At Danone, our goal is to globally position Activia as an inspirational lifestyle brand with a mission to help women unlock

their vast potential,” said Cathy Sweeney, marketing manager at Danone Ireland. “We are incredibly passionate about helping women achieve their best which makes the re-brand and launch of the Live InSync campaign a very exciting time for us.”

To coincide with the new campaign, Activia is introducing modern, new packaging across its full portfolio.

From September, Activia’s packaging will be in full distribution at shelf. The new branding is sleek, modern and premium.

Simple and clear, the new packaging also incorporates triangular dimensions and sharp lines to give a clean and sophisticated finish, along with a new logo and a darker green appearance for shelf standout. The packaging heroes the images of the fruit to aid shopper selection in store, in addition to emphasising Activia exclusive culture, Bifidus Actiregularis.

Ahead of the launch of the Live InSync campaign in October, Activia announced the new brand look and feel with a TV advert that aired from September 18, supported with point of sale in store. The Live InSync campaign kicked off in digital and TV in early October.

Consumers can find Live InSync inspiration at www.activia.ieon social media, television, and in out of home.

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WHITE’S OATS PROFILE

175 years of milling oats at Tandragee 1841 - 2016 ‘White Line’ portfolio expanded rapidly and consisted of Pickwick brand- Cereals, Squash in orange, lemon, lemon and barley, and lime and barley), Pickwick fresh garden peas and butter beans, White’s Jelly Crystals- a household favourite made from 25 different flavours, White’s Wafer Oats, Speedicook, Red Star Flour and White’s flavouring essences and colourings. The company also manufactured hop products for the brewing industry as did the company’s plants in West Germany and America.

White’s millers and packers in the 1920s

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n 1824 a mill was erected by John Creery at Tandragee but the real story, the one of entrepreneurial zeal and innovation, started in 1841 when Thomas Henry White from Waterford bought the mill and took over residence.

The flow of water from the River Cusher at Tandragee could drive the water wheel which powered the mill at that time. The harnessing of water power potential of the river courses was a feature of local industrial and economic development in the 19th century.

The famine years of 1841-45 created an impetus for commercial milling to supply local needs and to trade abroad. White acquired the Clarendon Mills in Belfast and they took over the milling of the flour leaving White’s to grind oatmeal. In Tandragee, Sinton’s set up a food kitchen as did the Tandragee Castle (known now as Tayto Castle) and it is said that White’s brought their oats to the food kitchen to feed the local community. The acquisition of the Clarendon Mills allowed T.H. White to keep up with domestic and export demand.

The great fire of Dec 1890 broke out with total destruction of the mill at Tandragee.

Sadly two men lost their lives as the fire raged. It took seven months to rebuild the mill and when it was completed it was the largest mill in Ireland, capable of grinding over 1,000 tons of oats per week The re-opening of the mill was used as an opportunity to develop and patent White’s Wafer Oatmeal - a finely rolled thin flake- capable due to the advancements in their new machinery. Packed in damp proof packages of various sizes, it was described as the product of Irish oats, retaining its high dried, rich, nutty flavour for a considerable time.

8 • •Ulster 3646 UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

EXPANSION AND GROWTH YEARSWHITE TOMKINS & COURAGE ERA 1897 was undoubtedly to become a significant date in White’s fortunes; when it acquired Tomkins & Courage Ltd and became a huge modern enterprise known as White Tomkins & Courage Ltd led first by Thomas Henry Junior until early 1930s when his son Henry Alwyn White took over as CEO. White’s overnight became one of the major millers in the UK with mills in Tandragee,

ERA OF MERGERS AND TAKEOVERS During the White Tomkins & Courage era, in 1929 they went into a joint venture with Pauls of Ipswich and set up the Albion Sugar Company producing invert sugars for the brewing trade. In 1964 the two companies merged and a new holding company was formed- ‘Paul’s and White’s’ with five wholly owned subsidiaries. It was reflective of what was happening during this period – consolidation of industries.

In 1977 Rank Hovis Mc Dougall assumed ownership of White’s through a wider

White’s staff in 1910 White’s staff in 2016

Belfast, Liverpool, London (Thames Tunnel, Rotherhithe Street- most of these closed in 1960 and 1970) and factories in Dublin, London (Canada Wharf), Reigate in Surrey and Boston Lincs.

We couldn’t chart White’s history during that time without giving special mention to Speedicook- White’s most notable success story. The name Speedicook first came about in the early 1920s, as a quicker cooking flake for families. Speedicook was launched in a 1lb box and then became available in 2lb and 3 ½ lb bags.

The White’s Tomkins era saw the company employ 3,000 people in mills, warehouses and factories in Ireland, Great Britain, West Germany and the United States. White’s

industry merger however it (RHM) had no real interest in investing in White’s as they owned a rival brand. The White’s site and brand was purchased by a local team; the Cunningham brothers, Walter Smith and Maurice Taylor (who was managing the mill at the time) forming White’s Speedicook Ltd in 1983.

Armagh-based Fane Valley Co-Op Society recognised the potential of White’s and it became the majority shareholder in 1994 (and subsequently sole owner in 1998), investing to completely rebuild the mill at Tandragee in order to meet the increasing consumer demand for porridge oats and the oat category in general. Significantly the brand regained its status as category champion; being the first to the local market with its granola products, Toasted Oats. The range has also expanded to include microwaveable oats; Toat’ly Oaty and Organic Oats. Such investment in new products has attracted a whole new generation of consumers to the healthy tasty benefits of oats and indeed to White’s at Tandragee.

WHITE’S OATS PROFILE

175th anniversary celebrations for White’s Oats

Jenny Bristow serves up a 175th oat birthday cake to Trevor Lockhart, Fane Valley chief executive, Dan Gordon aka Thomas Henry White (White’s founder), Jenny Bristow and James Mathers, general manager, White’s Oats.

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hite’s Oats, founded at Tandragee Co Armagh, the largest oat mill in Ireland and part of Fane Valley Co-op group, is celebrating its 175th anniversary.

In 1841 White’s founder, Thomas Henry White, set out with a vision to modernise oat milling using ground-breaking techniques which promoted oats as a healthy and convenient consumer food. Over the course of the last 175 years, White’s has made that vision a reality and has been at the forefront of developing many new product categories, evolving into the market-leading company it is today.

In addition to its renowned Speedicook Porridge Oats, White’s has pioneered instant oats, granola and toasted oats as well as championing the development of the organic sector within the industry. The company markets its products throughout Ireland, Great Britain and has a growing international presence.

As part of celebrations to mark the occasion, White’s hosted a special anniversary event at the Grand Opera House, Belfast on October 5. The company’s employees celebrated with guests who have helped the company continue to succeed. Those who attended the event included Michelle McIlveen MLA, Minister of Agriculture, Environment and Rural Affairs, Fane Valley directors, oat growers, suppliers, customers and past employees.

Guests were entertained by local playwright, Dan Gordon, who gave a unique take on the company’s history and local food ambassador Jenny Bristow who cooked up an array of delicious tasting oat recipes inspired over the course of White’s history.

“White’s has a distinguished history as Northern Ireland’s only porridge producer,

We have invested in our supply chain, production facilities, our people and consumer-led product innovation.” located on the banks of the Cusher River in the heart of Co Armagh,” said Trevor Lockhart, CEO, Fane Valley.

“We have been working with local farmers for many generations to provide the highest quality oats to make our award-winning breakfast cereals. It is important to acknowledge the origins and

truly remarkable endeavours exercised by White’s over its 175 years.

“We have invested in our supply chain, production facilities, our people and consumer-led product innovation. Cumulatively these investments reinforce our commitment and passion for the future of White’s. The dynamic nature of the oat business demands that we continue to innovate to keep pace with evolving consumer needs. As we look forward we will seek to preserve our past whilst diligently and creatively focusing on future trends and growing our business through our supply chain excellence and new product development and innovation.”

Speaking at the event, Agriculture, Environment and Rural Affairs Minister Michelle McIlveen said: “It is not often that a company gets to celebrate 175 years in business and White’s Oats should be very proud of this outstanding achievement.

“The company has very clearly demonstrated its ability to adapt to meet changing consumer demand over the best part of two centuries. It has diversified its range with innovative new products and expanded market outlets to take oats grown on Northern Ireland farms to local consumers and others beyond these shores.

“Happy Birthday to White’s Oats and every success for the future.”

James Mathers, general manager at White’s Oats, said: ‘’White’s has always been at the forefront of developing relevant oat products that can enhance the modern diet and lifestyle and which make a positive contribution to the quality of our consumers’ lives. Businesses evolve and today our purpose is on giving consumers choice to pursue a healthy lifestyle through a relentless focus on sustainable and healthy products.”

Dan Gordon, William McConnell, chairman Fane Valley, Mark Gowdy of White’s, Jenny Bristow, James Mathers and Danielle McBride of White’s.

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AGRI-FOOD NEWS

Antibiotic usage in pigs to be logged

Deirdre McIvor, chief executive of NI Pork and Bacon Forum.

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n electronic medicines database for monitoring antibiotic usage in pigs has been launched in Northern Ireland. The eMBPigs book is now available for all pig farmers and producers in order to collect accurate data and ensure that strict targets are adhered to.

The medicines book addresses increased

concern over antibiotic usage in pork across the UK. The database was developed by the Pig Health and Welfare Council, AHDB Pork and the Veterinary Medicines Directorate in partnership with the NI Pork and Bacon Forum and was wholly supported by the wider NI pork industry. Through this database, Northern Ireland pork will be able to effectively demonstrate low levels of usage.

It’s been a legal requirement for all pig producers to keep a medicine book on farm to record all medication administered to livestock. However, producers can start using the eMB-Pigs website to enter their total medicine usage.

This is the first time a system of this type has been developed for the pig industry in the UK. It has been designed and piloted by a steering group made up of representatives from across the UK including the NI Pork and Bacon Forum.

“We very much welcome the eMB-Pigs book and it demonstrates the forward thinking nature of our pig producers and the industry’s desire to keep ahead of the curve in terms of market developments,” said Deirdre McIvor, chief executive of NI Pork

and Bacon Forum. “We are incredibly proud of the high standards of quality pork that Northern Ireland produces and we believe that by monitoring antibiotic usage in our pigs we will help to safeguard the outstanding reputation of our industry by demonstrating that set targets are met.”

In what is another positive move for the industry, the NI Pork and Bacon Forum has also announced the formation of an industrywide Collaborative Network, the first of its kind for the pig industry. The network has been set up to ensure the continued development and improvement of the industry, which sustains 400 farming families and 2,000 jobs in Northern Ireland. The network, which is part funded by Invest NI, will work together over the next nine months to complete a feasibility study which will identify areas of improvement.

The network was a result of Pig ReGen, producers, processors, vets, the NI Pork and Bacon Forum, DAERA and the Ulster Farmers’ Union, coming together in order to develop ways to improve pig herd health, reduce disease and identify ways to increase efficiency in pig farms.

HFM sponsors inaugural NI Agricultural Awards H

enderson Food Machinery sponsored the inaugural NI Agricultural Awards, held on September 22 at the Stormont Hotel, Belfast.

Guests enjoyed a Champagne reception on arrival followed by a delicious four-course meal, after which various awards were handed out to some of Northern Ireland’s leading food and drink manufacturers.

Henderson Food Machinery nominated two charities on the night, Cancer Research UK and Macmillan Cancer Support, which were delighted to receive generous donations from guests as a result of a ballot for prizes kindly donated by the equipment supplier.

Henderson Food Machinery, based in Crossgar, Co Down, is a leading supplier of quality new and used food processing and packaging equipment within Ireland, both north and south.

The HFM team will happily work alongside customers to ensure they receive a superb service without comprising on standards, and offer competitive prices on all their equipment ensuring there is something for all budgets.

Noel Thompson with Tracy and Martin Hamilton of Mash Direct.

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Mark Beckett, Ulster Grocer, with Julie and David Bell of Sauceworks.

Thomas Gilpin, Gilfresh, David Henderson, Henderson Food Machinery, and Noel Thompson.

AGRI-FOOD NEWS EXPORTS A Glastry Farm Ice Cream features DAIRY HUGE OPPORTUNITY FOR THE INDUSTRY, in Parliamentary showcase SAYS DAIRY UK G D

lastry Farm, the award-winning Northern Irish producer of dessert ice creams and sorbets, is showcased in the influential Agriculture Edition of The Parliamentary Review from Westminster Publications in London.

Glastry Farm Ice Cream, which is based on a family farm at Kircubbin, Co Down, an Area of Outstanding Natural Beauty, is the only Northern Ireland company in the publication that also features articles from Chancellor of the Exchequer Philip Hammond and Jane King, chief executive of the Agriculture and Horticulture Development Board.

The publication is circulated widely in Parliament and in political circles in Britain.

The ice cream producer, a leading supplier to highend hotels and restaurants in Northern Ireland, is Will Taylor of Glastry Farm based on a farm owned and run by Will Taylor and son Gareth. The ice cream is produced from milk from the farm’s 300-strong pedigree herd on 150 hectares fed mostly on grass.

Will Taylor, quoted in the review, says that it is now a sixth generation specialist dairy farm that focuses on “our greatest natural asset – grass... we aim to be a business that is totally integrated, from grass in our fields to the final consumer product range,” he says.

“The business is now consumer led, rather than production led. We have an ongoing innovation programme in conjunction with the expertise of recognised knowledge providers such as Loughry College and the University of Ulster.

“We seek to harness the wonderful flavours from around the UK, to produce ice creams and sorbets that the consumer recognises. We have total control of the process from the grass and clovers that the dairy cows eat, to the composition of the final product.”

airy exports have a key role to play to boost the industry and foster growth, said Dairy UK to Defra Secretary of State Andrea Leadsom last month.

The Secretary of State joined the Dairy UK Exporters’ Group as a special guest at a meeting hosted by AHDB Dairy, to discuss the Government’s export plan for food and drink. The meeting was an opportunity to discuss current and upcoming challenges linked to the Brexit negotiations and to reiterate Dairy UK’s priorities in terms of trade and dairy exports.

“The industry has been working hard to develop dairy exports and unlock new opportunities with countries around the world,” said Dr Judith Bryans, chief executive of Dairy UK. “The strategy we published earlier this year set out the necessary next steps to help the UK dairy industry take its proper place on the global market and we have already made significant progress working with Defra.

“However, with 80% of our dairy exports going to EU countries, it is absolutely vital that we should maintain our access to the EU market without any tariff or non-tariff barriers.

The Government needs to maintain continuity and avoid any disruptions to existing trade partnerships.”

CATTLE EXPORTS KEY TO BETTER PRICES, SAYS UFU

U Pictured are, from left, Dr Eric Long (CAFRE), Victor Chestnutt (UFU), Ian Stevenson (LMC) and Sinclair Mayne (AFBI).

Beef conference to be held on November 17

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he Ulster Farmers’ Union, CAFRE, LMC and AFBI have confirmed arrangements for their ‘Progressive Beef Production’ conference, to take place on Thursday, November 17 at Greenmount.

The objectives of the conference are to highlight what the industry currently does well, but also to identify potential areas for improvement.

Progress in beef production is the focus of the conference, with speakers from both practical farming and research backgrounds. Speakers and those attending will share their knowledge of how best to deliver a ‘progressive beef production’ model. The conference will be the first agricultural event that can be used as a ‘qualifier meeting’ for those involved in beef business development groups.

The conference is open to all with an interest in beef production. The fee is £20 and bookings are encouraged online at www.ufuni.org, or through with Angela Scott at UFU HQ on 028 9037 0222.

lster Farmers’ Union President Barclay Bell says the live export of cattle must be encouraged and supported by DAERA to help boost beef farmers’ incomes. Bell was speaking after an LMC seminar on reducing barriers to the live trade to Great Britain.

“For too long beef producers here have been kept at the bottom of the UK price league table,” said Bell. “Last week, the difference between NI and GB on R3 steers was 24p/kg. On a 350 kg animal that is over £80. With margins so tight, farmers rightly question how cattle supplied to the same processing companies, to the same quality assurance standard and ending up in the same supermarket shelves can be worth so much less here than in Great Britain.”

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EXPORT NEWS

It’s in the sack for RubyBlue Potato Vodka at Dublin Airport

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orthern Ireland’s RubyBlue Potato Vodka has launched a unique gift pack that features the drink in a specially-designed Irish potato sack.

The new sack is the result of a repeated request by The Loop duty-free shop at Dublin International Airport for special packaging for customers.

Barbara and Stuart Hughes, owners of RubyBlue, which is based in Lisburn, Co Antrim, started work on the design but the real challenge was to make the potato sack fit snug to the bottle so it didn’t create a hazard when on the retail shelf.

“It took us six months to get the design right and now that the gift packs are on the shelves in Dublin Airport,” says Barbara Hughes. “The only problem is keeping them in stock.

“They’ve proved really popular with passengers looking for a unique gift from Ireland.

Anyone who wants to treat themselves to a great vodka can avail of The Loop’s Shop & Collect facility so they can enjoy the specially packaged Potato Vodka when they return home.”

The RubyBlue range of award-winning fresh fruit liqueurs in Chilli Pepper, Wild Blueberry, Cranberry and Blackcurrant flavours is also available to purchase before passengers fly. Made from carefully selected berries, fruits and botanicals from the countryside, they lock the purity of nature into their unique infusions. They can be enjoyed with crushed ice, over ice-cream or with Prosecco.

World Duty Free lists Shortcross Gin S

hortcross Gin has gained a listing with World Duty Free, which will see the spirit on sale in its airport shops in London Heathrow, London Gatwick, London Stansted, Birmingham, Manchester and Edinburgh airports.

The business breakthrough for Shortcross Gin, made by Rademon Estate Craft Distillery in Crossgar, Co Down, has been arranged by George Best Belfast City Airport, which is also stocking the craft gin.

George Best Belfast City Airport has facilitated a commercial relationship between World Duty Free and Northern Ireland’s Rademon Estate Distillery.

The gin is also available through World Duty Free’s online Reserve & Collect Service and Shop & Collect Service whereby passengers can pre-order or pre-purchase their items for collection upon travel.

Belfast City Airport Commercial Manager Joanne Deighan says the airport had been working on getting the retailer and craft gin company together for some time. “Having such a strong local brand take centre stage in terminal at World Duty Free provides a huge platform for the brand with tourists now able to take it home and enjoy a taste of Northern Ireland,” she said. “It is a fantastic location for Shortcross Gin to significantly enhance awareness of the brand beyond Northern Ireland.

“However, we didn’t stop there and conversations progressed to ensure that the brand achieved a presence in additional World Duty Free units across the UK which is a huge coup for a local, family-owned business.”

Glens of Antrim targets UK and RoI with new range G

lens of Antrim Potatoes, a leading Northern Irish potato processor, has launched an innovative range of gluten-free sweet potato crisps.

The company, based at Cushendall in Co Antrim, has introduced an initial four-strong range of crisps made from sweet potatoes which it has been importing from the US for a number of years for distribution in Ireland. The range, available in 100g bags, features the lines Mature Cheddar and Sweet Onion; Irish Whiskey; Kickin’ Chilli; and Sea Salt and Cider Vinegar.

The crisps are all hand cooked in their skins and, as well as being gluten-free, are free from artificial colours and artificial flavours.

“Creating a range of deliciously different crisps made sound business sense because of our longstanding experience in potato growing, processing and marketing,” said Michael McKillop, managing director of Glens of Antrim Potatoes. “On my travels to the US, I found that sweet potato crisps have a very rich flavour. We use the finest sweet potatoes from growers in North Carolina and hand cook them in their skins to make outstandingly tasty and crunchy crisps.

“We’ve worked with flavour experts to come up with different flavours such as Irish Whiskey.

Feedback from initial consumer tests has been extremely positive and a number of retailers in Northern Ireland have begun stocking the crisps. We’ll be focusing on marketing the new range throughout the UK and Republic of Ireland. Other flavours are also being planned.”

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MARKETING NEWS

Ulster Rugby tucks into new deal with Moy Park M

oy Park, Ireland’s number one poultry brand is ‘kicking off’ another season with Ulster Rugby as its official poultry supplier. This is the second year the leading food company will supply the team with chicken as part of the squad’s nutritional regime.

“We are delighted to announce our renewed partnership with Ulster Rugby for 2016/2017,” said Aisling Graham, Moy Park brand marketing. “We understand the importance of a healthy, balanced diet making our sponsorship of Ulster Rugby the perfect fit for Moy Park. Chicken is a great source of protein, and is filled with essential vitamins and minerals – which are necessary for muscle development and recovery.

“Following last year’s success, we wanted to build our partnership with the Ulster Rugby squad further. This year we have prominent branding at the home of Ulster Rugby – the Kingspan Stadium.”

Roger Wilson, Charles Piutau, Aisling Graham, Moy Park brand marketing and Rory Best launch Moy Park’s official poultry supplier deal with Ulster Rugby at the Kingspan Stadium.

Dale Farm says ‘oh yes we will’ to sponsorship of pantomime

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From left, Queen of Panto, May McFettridge, with Caroline Martin, head of Marketing at Dale Farm, Dale Farm’s mascot and ‘dairy’ godmother, Bella, Prince Charming Gareth Gates, and Cinderella Jayne Wisener.

ith 40,000 tickets already sold, Dale Farm has been announced as the official sponsor of the Grand Opera House’s pantomime title, Cinderella.

The partnership was launched on the rooftop of the Merchant Hotel, where Queen of Panto May McFettridge, Pop Idol Gareth Gates and Coleraine-born belle of the ball, Jayne Wisener, were gathered to bring a little panto magic to Belfast ahead of the show kicking off on December 3.

“The pantomime brings so much enjoyment to families from across Northern Ireland and is an annual festive highlight for many children and adults alike. We are proud to now be part of that tradition,” said Jason Hempton, commercial director – Branded Products at Dale Farm.

Forest Feast filters in on Snapchat as part of investment

Snapchatters Dario Tehrani and Esme Hall are pictured with Maeve Haughey, digital marketing executive, Kestrel Foods.

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raigavon-based premium dried fruit and nut snack company Kestrel Foods, which currently exports to 36 countries worldwide, is to invest more than £100,000 in digital in a bid to grow its national and international footprint for its Forest Feast brand.

The money will be spent over the next three years, up-weighting its resources across digital and online marketing and advertising.

As part of its refreshed digital focus, Forest Feast launched its presence on the increasingly popular Snapchat social media app at the recent Tesco Taste Festival which coincided with the launch of its new Crunchy Coated Peas range. Growing at a relentless pace, with more than 150m daily active users, Snapchat was strategically identified as the perfect platform to launch Crunchy Coated Peas due to its high usage amongst 18-24 year olds.

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Henderson Food Machinery can supply an extensive and varied selection of new and used food processing and packaging machinery.

We work closely with quality suppliers of new and used machinery, when we are sourcing equipment on behalf of customers, we make sure that a complete assessment is done on all machines before dispatch so you can have peace of mind that when making your purchase you are getting the right service.

Our range of new and used equipment is extensive as you will see from our categories, we can supply into many sectors, Meat, Fish, Poultry, Bakery, Confectionary, Pet Food, Ready Meals, Vegetable, Fruit, Dairy and Brewing Industry.

Henderson Food Machinery will only supply quality machinery with excellent customer service working closely with our partners.

ABOUT HENDERSON FOOD MACHINERY We bring to you an extensive selection of food processing and packaging equipment to help with all stages of production from primary and secondary processing machinery, packaging and end of line equipment.

Within our business we have new and used options for all types of equipment that you could possibly need within your process. We cater to a number of sectors which includes contract packers, bakeries, ready meals, seafood, meat cutting plants, desserts, vegetables, fruit, dairy, pet food, brewery and many more sectors.

Our team have an impeccable reputation in the industry, so when buying your food processing and packaging equipment from us you can be sure that you are receiving a superb service and not compromising on standards. We will always offer competitive prices on all our equipment, and we believe there is something for all budgets within our stock.

If you need help matching equipment to your requirements, one of our team will happily work alongside you to help find the best machine and the most cost effective solution.

Our Factory is in Northern Ireland, but we also have storage facilities in the UK, our business supplies machinery to the UK, Ireland and around the World.

We believe the demand for buying quality new and used processing and packaging machines at competitive prices will increase and Henderson Food Machinery want to be your first point of contact.

Our policy is simple. To supply quality service at competitive prices. We work closely with most food processing and packaging machinery manufacturers, so when selling machines we can offer the right advice, giving you peace of mind going forward with your purchases.

Henderson Food Machinery aims to be your first choice for New and Used Food Processing and Packaging Machinery. So why not give us a call to discuss your present or future machinery requirements or if you have any surplus equipment for sale.

We are here to help, do not hesitate to get in touch, if you have any questions on any of the machines we have please email sales@hendersonfoodmachinery.com or call us now on +44 (0)28 9099 4202

David Henderson Food Machinery Limited Units 5/6/7, Madines Site, 79 Downpatrick Road, Crossgar, County Down, BT30 9EH Tel: +44 (0)28 9099 4202 Email: sales@hendersonfoodmachinery.com Web: hendersonfoodmachinery.com Company Registration NI629398 VAT No. GE215518621

At Henderson Food Machinery we work in partnership with many manufacturers supplying new processing and packaging machinery at present we supply • • • •

• • • • • • • • • • • • • • • • • •

MPE Tray and Sandwich Sealing Machinery Deighton Manufacturing Formers and Batter Breading Frying Equipment Freemantle Box Cartoners and Sleevers Line Equipment VFFS Machines and Multihead Weighers Siat End of Line Box Cartoning Unifiller Depositors Jeros Traywashers and Smokers Havantec Mixers, Mixer Grinders and Tumblers Farley Greene Sieving Equipment Henkelman Vacuum Packers Nock Derinders and Slicers Bizerba Weighing Equipment Norpak Labelling Systems Herareus Browning Ovens CRM Slicing Equipment Carruthers Shredding Equipment Mainca Sausage Fillers and Bowl Cutters Apple Depositors ZMatik Bakery Equipment Thissen & Stetcher Cooking Vessels Fischbein Saxon Bag Sealers Tecnobox Tray Erecting Equipment

We also supply an extensive range of used equipment from many manufacturers Handtmann Reiser Vemag Ishida Yamato GEA CFS Koppens Loma Gainsborough Lagarde

And Many More

DC Norris FAM Urshel Kronen Laska Seydelmann Injectstar Lutetia

BUSINESS NEWS

FMI expansion into NI exceeds job creation targets Pictured are, from left, Julie McBride, account manager, and Nicole Hamilton, account executive at FMI Belfast with Eddie the office dog.

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eading field management company FMI has announced that, a year on from its expansion into Northern Ireland, it has created 35 positions, nine more than were originally planned for the first 12 months.

FMI, which has its headquarters in Dublin,

provides services which include direct sales, merchandising, in-store demonstrations, retail auditing and a contact centre solution to clients in a range of industries including energy and hospitality.

The company, which established its

New £9.1m creative space The Innovation Factory opens in Belfast

Belfast base at Sydenham Business Park last October, has invested over half a million pounds in the past year and has grown its team from two to 35 following a period of high demand.

FMI has reacted quickly to the market and recruited brand sales executives and team executives to work with its client list, which now includes big name brands in Northern Ireland such as Electric Ireland, Nespresso, Heineken, Topaz and Richmond Marketing.

The company employs 80 full-time head office staff and has more than 800 employees on its weekly payroll, with a database of 1,000 active field personnel.

“It was a big decision for us to expand into Northern Ireland this time last year and the progress made since then has surpassed our expectations,” said Nicola de Beer, managing director of FMI. “We have been encouraged by the appetite for our services.”

Food firms fight for first at NI Chamber Business Awards

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new creative space, the pioneering Innovation Factory (IF), officially opened in Belfast at the end of September with the aim of providing a working space for start-up and expanding businesses in the International designer Wayne Hemingway joined Belfast Lord Mayor city - specialising Brian Kingston and Innovation Factory Director Majella Barkey at the official opening of the state-of-the-art building. in innovation, technology and product development.

International designer Wayne Hemingway, who worked on the interior design of the building on the Springfield Road, joined Belfast Lord Mayor Alderman Brian Kingston, Economy Minister Simon Hamilton MLA and Finance Minister Máirtín Ó Muilleoir MLA to unveil the state-of-the-art building to the public.

The £9.1m project, on part of the former Mackies plant, was part-funded

by Belfast City Council through its investment programme, Invest Northern Ireland (£2.1m) and the European Regional Development Fund, under the Sustainable Competitiveness Programme for Northern Ireland (£4.15m). It will be managed by Oxford Innovation.

The Innovation Factory will provide grade A standard accommodation which includes 382 workstations across 111 business units to house over 100 businesses and entrepreneurs. Features also include meeting and conference rooms, hot desking, superfast broadband connection, 24/7 access for tenants, on-site catering and car parking. The interior fit-out was designed by Wayne Hemingway of Hemingway Design to reflect the building’s industrial theme.

Businesses or individuals interested in becoming tenants at the Innovation factory should contact 028 9590 2500 or visit www.innovationfactoryni.com to find out more.

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Pictured are Richard Robinson (Cloughbane Farm Foods), Nick Coburn (NI Chamber) and Katharine Strain (Moy Park).

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orthern Ireland’s leading poultry processor and a farm shop based in Pomeroy are two of the winners in this year’s Northern Ireland Chamber of Commerce and Industry Chamber Business Awards.

Dungannon-based Cloughbane Farm Foods received the Small Business of the Year award with Craigavon’s Moy Park receiving the Commitment to People Development award.

Cloughbane Farm Foods and Moy Park will now compete with other regional winners in the national finals in a bid to win the top UK business accolade in their categories and a chance, as an overall winner, to open the London Stock Exchange in early 2017.

The national winners will be announced at a ceremony at the Chamber Awards Gala Dinner on November 24 at the Brewery in London.

“The creativity and determination shown by these businesses is a source of encouragement, knowing that the Northern Ireland economy is being driven by such hard-working and talented professionals,” said Nick Coburn, president of Northern Ireland Chamber of Commerce and Industry (NI Chamber).

APPOINTMENTS

People on the move...

in association with

New CBI director for NI hits the ground running A

Angela McGowan

ngela McGowan joined CBI as regional director in October this year from Danske Bank UK, where she had worked as chief economist for the last eight years. McGowan has enjoyed a varied career in both the public and the private sector and comes to the CBI with both business insight and significant experience in local economic policy.

She takes over from Nigel Smyth who retired from the post in August this year, after 26 years.

“Given the rapidly changing economic environment in which the UK finds itself, I am delighted to be taking up this position for the CBI in Northern Ireland at this important time,” said McGowan. “Ultimately business is about creating jobs and raising prosperity; so it is a pleasure to be working for local companies to ensure that their issues are at the very heart of economic policy. The CBI is the UK’s biggest business group and, as the voice of business, I am totally committed to making this region an economic success story.

“There has probably never been a greater need for the local business community and the Executive to collaborate on strategic economic issues. I very much look forward to providing government with feedback and proposals from the business community.”

David Gavaghan, chairman of CBI, said: “Angela’s expertise will be invaluable for ensuring that the local economic framework supports Northern Ireland firms regardless of sector or size and enables them to thrive.”

Palmer & Harvey appoints Tony Reed as CEO

Beckett appointed to GroceryAid committee

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almer & Harvey (P&H), the UK’s leading delivered wholesaler, has announced the appointment of Tony Reed as chief executive, effective immediately. P&H has also appointed Alistair Darby as non-executive director.

Reed is highly experienced in the retail sector, having spent 38 years in the industry working for Tesco in a number of operational roles across different store formats. In addition to store operations, Reed spent four years in the Tesco Commercial Division.

Darby has wide-ranging experience of leading major businesses. He was formerly chief executive of Mitchells & Butlers, a FTSE 250 operator of restaurants and pubs. Before that, he held a number of senior operational and strategic roles at Marston’s from 1997 to 2011, including a decade as a board director.

These appointments add strength and depth to P&H’s board and senior management team in preparation for its next phase of development. As part of strengthening the Board, and further enhancing its governance, Chris Etherington, currently chairman and chief executive, will become executive deputy chairman and Richard Grainger has been appointed as non-executive chairman, following three years as a non-executive director.

Mark Beckett

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ark Beckett, sales manager of Ulster Grocer, has joined the Northern Ireland committee of sector charity GroceryAid, which provides support services to individuals who have worked in the industry in times of need.

Beckett’s appointment to the committee continues a longstanding association between Ulster Grocer and the charity, with James Greer, the publisher of Ulster Grocer before its sale to Independent News & Media, having served on the committee for many years.

Unit 2, 1 Edgewater Road, Belfast Harbour, Belfast BT3 9JQ Tel: +44 28 9077 0999 Fax: +44 28 9078 1172 www.contractpeople.com infoni@contractpeople.com

www.salesplacement.com infoni@salesplacement.com

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SHELFLIFE

To see your product featured in Shelf Life, contact Mark at m.beckett@independentmagazinesni.co.uk or Tel: 028 9026 4267

Mackle launches new Brandy Variety 3 Pack M

ackle Petfoods is delighted to announce the launch of its new Brandy Variety 3 Packs Price Marked £1.50. This new range is available as a Variety Loaf option and as a Variety Chunks in Jelly 3 pack. Both packs are perfect for the convenience trade and an ideal pack size for the basket shopper. Brandy has a strong, local heritage dating back to 1971. Brandy is made using only 100% Irish meat sourced from across the island of Ireland. The use of 100% Irish meat is unique to the brand, which is also fully traceable from farm to bowl.

Dog owners view their dog as an important member of the family, so they want to feed them the best. Consumers are also looking for value and Brandy’s new variety 3 Pack range offers customers high quality, local products at a value price. The packs will also help to drive sales for retailers.

New Boatyard Gin launched in Northern Ireland

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oatyard Gin has been launched by a new craft distillery in Northern Ireland which also has plans to produce Irish whiskey and vodka.

The new gin – Northern Ireland’s fourth in the past five years, has been established at Enniskillen, Co Fermanagh by three industry specialists. The gin is the first in Fermanagh for 130 years, and the distillery overlooks picturesque Lough Erne in Northern Ireland’s Lakelands.

Boatyard Gin is the brainchild of Fermanagh native man Joe McGirr, who has worked within the industry for over 15 years with Glenmorangie and Moet Hennessy.

In 2014, he joined the London Distillery Company as chief operating officer and had always hoped to move back to his native Fermanagh. The new team includes Darren Rook, a founder of London Distillery Company, and Greg Dillon, who also has significant industry experience.

The concept for The Boatyard Distillery was born three years ago with the simple ethos to create award-winning spirits from local raw materials. Since then, Joe and his team have built the concept through to location, engineering, planning permission, HMRC bonded spirit approval, spirit creation and branding.

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Ensure your customers have their Christmas essential!

Ocean Spray Whole Cranberry Sauce Enjoy the tangy, yet sweet, taste of cranberry sauce, with whole berries for the full on experience. But don’t hold it back just for the turkey in December. There are lots of great ways to add interest to all sorts of dishes with this wonderfully versatile ingredient.

Ocean Spray Smooth Cranberry Sauce A great alternative to our Wholeberry sauce, we’ve removed the whole berries to create a sauce with a smoother feel. Our cranberry sauce adds a unique zing in sandwiches or as a taste bud tickler with chicken, ham and pork, whether they are hot or cold.

Available from Valeo Foods Northern Ireland. Contact Joanne Beattie, brand manager, for further information on 028 9267 3316.

Huge range of new, used and ex-demo Food Machinery immediately available

Unit 5, Madines Site, 79 Downpatrick Road Crossgar BT30 9EH

Tel: 02890 994 202 www.hendersonfoodmachinery.com

Providing solutions suited to your requirements. Call us now, we’re here to help...

We are one of Ireland’s leading Specialist Field Marketing agencies providing a face and voice for our clients brands at the point of purchase.

Sales Outsourcing, Merchandising, Auditing, Technical Services Unit 2, 1 Edgewater Road, Belfast Harbour Estate, Belfast, BT3 9JQ info@contractpeople.com www.contractpeople.com Tel: +44 28 9077 0999

Q&A rush and there’s just not enough hours in the day to do everything I need to do.

WHAT IS THE BEST ADVICE YOU HAVE EVER RECEIVED? It would have to be a quote from Charles Darwin: “It’s not the strongest nor the most intelligent of the species that survive: it is the one that is most adaptable to change.”

WHAT IS YOUR BIGGEST GRIPE? Slow Internet connections; a serious problem in Fermanagh. It’s a problem for our business.

WHAT TALENT WOULD YOU LIKE TO HAVE? I would love to be able to sing but unfortunately I wasn’t blessed with a singing voice.

WHAT ARE YOUR FUTURE PLANS/ AMBITIONS? Continue to grow Cavanagh Free-Range Eggs and strive to be the best we can be, producing quality free-range eggs with lots of flavour from our happy hens. We have another 50% of extra free-range egg production coming on-stream in the next 12 months to keep up with demand for our multi-award-winning eggs, which are now on sale in Asda and Tesco.

Eileen Hall

In the Hot Seat Eileen Hall, Cavanagh Free-Range Eggs TELL US ABOUT YOURSELF I am a director of Cavanagh Free-Range Eggs, a family business I run with my husband. We have two boys aged 13 and 14.

WHAT DOES A TYPICAL DAY INVOLVE? There’s no typical day, every day is different.

I could be exhibiting at a trade show one day and egg grading the next or in the office doing the books.

WHAT HAS BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? Winning a series of awards for our freerange eggs, including two gold stars in the recent Great Taste awards, an Irish Quality Food and Drink Award and the Grow Make 58

Eat Drink Award for the Best Artisan/Micro Food Producer. The Flavour of the North has been a very exciting journey for us. It’s run by Henderson Foodservice. We were also named Chef’s Larder Choice in the Blas na hEireann Awards in Dingle.

WHAT DO YOU ENJOY MOST ABOUT YOUR JOB? I love meeting people and telling them about our wonderful free-range hens, how happy they are roaming about the picturesque Fermanagh countryside, and the great taste of our awardwinning eggs.

WHAT IS YOUR MOST DIFFICULT TASK? Time management! I always seem to be in a

WHOM DO YOU MOST ADMIRE? My dad has always been an inspiration to me. He is a very intelligent man even though he left school at the age of 14. He worked in Canada for 10 years as a miner. Then he returned home to Ireland and started farming. He got nothing handed to him and he built up his farm from no land to 300 acres over a period of 20 years. He is 76 years old now and has no intention of retiring. He is working as hard as ever and intends to do so for as long as he is able. He buys and sells livestock along with farming and goes to Cork every week to buy calves to order. He has built up his customer base over the past 45 years and I don’t know anyone who would have a bad word about him. He looks out for us all. Mum and dad have six children who are all married with children of our own.

WHERE IS YOUR FAVOURITE PLACE? I would have to say Fermanagh! It’s an absolutely beautiful place to live.

WHAT IS YOUR FAVOURITE FOOD PRODUCT? Eggs of course. They are so versatile and a meal in themselves. You would never starve when you have them.

HOW DO YOU RELAX? I go for the odd walk and I enjoy cycling with the family. I also love to dance.

Tel: +44 (0)28 9099 4202 www.hendersonfoodmachinery.com

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