Ulster Grocer October 2017

GROCER ULSTER

OCTOBER 2017

N O. 1 M AG A Z I N E F O R T H E LO C A L G R O C E R Y S E C TO R

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Over 45 years at the heart of the Northern Ireland food industry

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GROCER ULSTER

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OCTOBER 2017

N O. 1 M AG A Z I N E F O R T H E LO C A L G R O C E R Y S E C TO R

Over 45 years at the heart of the Northern Ireland food industry

ANOTHER RECORD YEAR FOR FOOD FORCE IRELAND

BY ALYSON MAGEE

Kerry Foods’ Patrick Donaghy is presented with Account Manager of the Year by Debra Johnston, trading controller at Food Force Ireland.

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erry Foods, Northern Snack Foods, Allied Bakeries and Britvic were the big winners at this year’s Food Force Ireland Supplier of the Year Awards 2017.

Held during the Nisa buying group’s Direct Trade Supplier Day event at the Culloden Estate & Spa on September 26, the Awards saw Account Manager of the Year go to Patrick Donaghy of Kerry Foods.

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THE MIGHTY SPUD

CHEF MARK ABBOTT BACKS POTATO CAMPAIGN

Kerry Foods also picked up Chilled & Frozen Supplier, while Northern Snack Foods was named Ambient & Non-Food Supplier; Allied Bakeries, Bakery Supplier; and Britvic, Soft Drinks Supplier.

The awards were presented at a luncheon attended by suppliers and members, which was followed by a busy exhibition giving suppliers the opportunity to showcase their latest innovations and

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TESCO TASTE

SHOWCASING EXHIBITORS AT 9TH ANNUAL EVENT

popular lines.

“I want to set the bar quite high for you,” said Debra Johnston, trading controller at Food Force Ireland, speaking at the lunch. “You did just over £1m worth of business at this show last year. I think that more than anything shows you the suppliers, and us the members, the importance of this particular day.”

Highlighting the opportunity for suppliers “trading locally with independent retailers who can make decisions and make changes within their own business,” she said: “Last year has been our best ever, as far as turnover is concerned and as far as rebates are concerned, and this year is looking very strong. There’s nothing stopping the members that are here; the businesses are going from strength to strength.”

The Direct Trade Supplier Day will be featured in full in the November edition of Ulster Grocer. Find out how to boost your exposure in the feature, by contacting Mark Beckett at m.beckett@ independentmagazinesni.co.uk or call 028 9026 4267.

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STATE OF THE ART

HENDERSON INVESTS £12.5M IN NEW WAREHOUSE

FOR PACKAGING THAT

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BIG NIGHT IN

NETFLIX EFFECT BOOSTS SNACK OPPORTUNITIES

BRC PACKAGING CERTIFICATED

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COMMENT

Rising convenience demand

Volume 52, Number 9 October 2017 Editor: Alyson Magee E: a.magee@independentmagazinesni.co.uk Tel: 028 9026 4175 Contributors: Michele Shirlow, Jason Winstanley, Brian McCalden Sales Manager: Mark Beckett E: m.beckett@independentmagazinesni.co.uk Tel: 028 9026 4267 Art Editor: Helen Wright Production Manager: Irene Fitzsimmons

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utumn is always a busy time of year for the grocery sector, with its harvest theme of course, but also food festival season with suppliers taking their stands around events such as Tesco Taste and FFI’s Direct Trade Supplier Day. Retailers and suppliers are expressing confidence, but tempered with concerns about the future focused around Brexit (see below, and p10). Entering uncertain times, local food and drinks producers and suppliers will need to offer more than the ‘local’ angle to survive and, as our Big Night In feature suggests, innovation in the convenience sector may be the answer.

Alyson Magee

WARNING ISSUED OVER BREXIT TRADE DEAL

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Pictured are, from left, Declan Billington, chair, and Michael Bell, executive director, NIFDA; Julie-Ann Moorhead, DAERA; Alan Bridle, chief economist, Bank of Ireland; and Christine Tacon CBE, UK Groceries Code Adjudicator.

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strong trade deal with Europe postBrexit is vital to protect the future of the Province’s biggest export industry, business leaders heard at the Northern Ireland Food and Drink Association (NIFDA) Appetite for Growth conference.

The annual event, hosted by NIFDA and supported by Bank of Ireland and the Department of Agriculture, Environment and Rural Affairs, addressed the challenges and opportunities Brexit presents for food and drink businesses here.

“Given the complexity and scale of the issues facing our industry, there has never been a more important time to bring everyone in the supply chain together to discuss immediate concerns around border controls, trade tariffs and access to migrant labour,” said Declan Billington, chair of NIFDA.

“There are undoubtedly enormous opportunities for Northern Ireland’s food and drink industry to grow but lack of access to Europe is a huge threat.

Brexit presents a once in a generation opportunity to create a framework that works for us, so it is imperative that business and political leaders come together to get it right.

“Without a trade deal, it will be virtually impossible to solve the issues leaving the EU presents and the consequences of getting it wrong are serious. Almost 30% of Northern Ireland’s produce is exported outside of the UK, with 12% of the working population either directly or indirectly involved in agriculture. Few if any businesses can afford to risk the loss of 30% of their income and the resulting impact on employment, income and spending power would be severe.

“A trade deal will be essential for protecting the industry from potentially crippling tariff increases, which could be as high as 56% and for ensuring that a sector with enormous growth potential is able to compete in the future.”

Delegates also heard from UK Groceries Code Adjudicator Christine Tacon; Tina McKenzie, Staffline Group; Alan Bridle, chief economist at Bank of Ireland; and Victor Chestnutt, deputy president, Ulster Farmers’ Union.

DALE FARM OFFERS FARMERS FIXED PRICE OPTION

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airy cooperative Dale Farm has introduced a Fixed Milk Price contract option to its milk producers, due to commence in January 2018.

Members of and suppliers to Dale Farm are being given the opportunity to sign up to a voluntary three-year Fixed Milk Price Contract to supply an agreed fixed amount of milk per month at a base price of 27ppl. Milk supplied on the contract

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will be eligible for quality payments for SCC, Bactocount, protein and butterfat as per the standard quality payments of Dale Farm Cooperative as well as the large producer rebate bonus.

“We are keen to grow our milk pool whilst at the same time providing our producers with the tools they need to reduce risk,” said Nick Whelan, chief executive of Dale Farm Group.

NEWS

RETAIL NI JOINS CALL TO AVOID DIRECT RULE R

etail NI, Hospitality Ulster and Manufacturing NI jointly hosted a roundtable meeting on September 14, focusing on the economy, with the new Shadow Secretary of State for Northern Ireland, Owen Smith MP. Chief executives of the three organisations, Glyn Roberts, Colin Neill and Stephen Kelly, in a joint statement said: ‘The three sectors that we represent are the largest in Northern Ireland and employ tens of thousands of workers with a turnover of billions to the local economy. Growing our retail, hospitality and manufacturing sectors is essential for the future of Northern Ireland and its economy.

‘We had an excellent meeting with the Shadow Secretary of State, addressing issues such as Brexit, VAT

continues to hold the Government to account, and also sets out its alternative policy platform for the Northern Ireland economy.

‘Our respective members are deeply frustrated at the continual deadlock at Stormont and are concerned that Direct Rule is a likely prospect. While Devolution was never perfect, it was considerably better having locally elected and accountable Ministers in place.’

Owen Smith MP, Shadow Secretary for Northern Ireland, said: “The parties and two governments must now redouble their efforts Pictured are, from left, Colin Neill, Hospitality Ulster; Owen Smith, Shadow to bring about restoration of the Secretary of State for Northern Ireland; Glyn Roberts, Retail NI; and devolved institutions to give a Stephen Kelly, Manufacturing NI. voice to Northern Ireland’s business and city deals for Belfast and Derry. community and its citizens during the It is important that the Labour Party Brexit negotiations and beyond.”

M&S DEAL DOUBLES CAKE BUSINESS FOR GENESIS CRAFTY

LAKELAND OPENS NEW £28M MILK POWDER PLANT

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Cross border dairy co-operative Lakeland Dairies has opened a new £28m technologicallyadvanced milk powder plant at Lakeland Dairies, Bailieboro, Co Cavan.

The co-operative sources a substantial amount from Northern Ireland farmers and has its export logistics centre at Newtownards. The new facility, which will benefit its Northern Ireland operations, is among the most advanced milk powder plants in the world and one of the largest such plants in Europe.

enesis Crafty has secured a multi-million-pound uplift to its existing contract with M&S, which has doubled the company’s cake business and created 47 new jobs, including 10 management positions, for which recruitment is currently underway.

Pictured at M&S Sprucefield are, from left, Ryan Lemon, M&S head The tea range, which of Region Northern Ireland and IOM; Brian McErlain, managing comprises 11 new lines, director of Genesis Crafty; and JP Lyttle, commercial director, Genesis Crafty. will be distributed in over 800 M&S stores throughout the UK from September.

As a result of the new business, Magherafelt-based Genesis has already invested £6m in new equipment and site development over the last 12 months.

“The development of this new premium teatime range began in early 2016 and involved significant research across the UK and beyond to find inspiration to create the best pastry, sponge, buttercream and jams,” said JP Lyttle, commercial director, Genesis Crafty. “Taste trends such as salted caramel combined with new approaches to traditional tarts and cakes have been incorporated in the range, as well as an acknowledgement of customers’ interest in portion control with the smaller treat sizing on offer.”

Georgina Wells, cake buyer-bakery, M&S, said: “Our partnership with Genesis Crafty has been characterised by both quality and innovation. The company’s commitment to extensive research combined with its unique artisanal approach to production, delivers products which our customers love and we are proud to sell. We have already had some really positive feedback from customers on these latest additions to our small cake offer and are looking forward to the next two launches in December and early 2018.”

LACPATRICK’S NEW INVESTMENT TO BOOST EXPORTS Dairy co-operative LacPatrick has unveiled a new operation in Northern Ireland that will allow it to process milk on both sides of the Irish border, with a focus on customers in Great Britain.

The company has seen a surge of business in Britain as food manufacturing companies there increasingly turn to local suppliers in advance of Brexit.

Costing over £30m, the new facility at its Artigarvan plant, near Strabane, houses new evaporation and spray-drying technology capable of making advanced dairy ingredients for LacPatrick’s expanding markets in Britain, other parts of Europe, as well as the Middle East, Africa and Asia.

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NEWS

STARS LINE UP FOR BBC GOOD FOOD SHOW BELFAST Nadiya Hussain of The Big Family Cooking Showdown is among the star attractions at this year’s BBC Good Food Show.

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BC’s The Big Family Cooking Showdown presenter, Nadiya Hussain, The Hairy Bikers, Michelin-star chef Michel Roux and MasterChef star John Torode are among the top chefs and experts taking part in the BBC Good Food Show Belfast.

Returning to the Belfast Waterfront over November 10-12, this year’s show will feature more great food, a great

range of some of Northern Ireland’s very best producers of food, drink and artisan products and a new spacious layout.

Attractions will include The Big Kitchen: a unique theatre experience bringing guests closer to celebrity chefs including Michel Roux, Nadiya Hussain, The Hairy Bikers and John Torode, and Eat like a Local showcasing home grown talent including Stephen Toman (OX), Stephen

HUGHES ANNOUNCES MULTI-MILLION POUND EXPANSION PLAN

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ughes has announced a major multi-million-pound expansion and investment plan for 2017/18, both at its home base in Dungannon and in an exciting new packing and growing facility near Hull, Yorkshire.

This new state-of-the art mushroom growing and packing facility in Yorkshire is thought to be the only one of its kind in the world and was set to open in September.

The ambitious plans for growth will create jobs at both sites. The first phase of the new environmentally-friendly production facility in Yorkshire will initially create 70 jobs in the area, to increase to 100 full-time roles by the end of 2017. Its design will transform working conditions for staff while also cost-effectively producing mushrooms of the very highest quality.

The 11-acre facility near Howden was chosen because of the region’s strong agricultural heritage and its proximity to the major motorway network. The site is designed to be among the most energyefficient mushroom production facilities in Europe. It is equipped with industry6

Jeffers (Forestside Cookery School) and Chris Magowan (Wine and Brine).

On the BBC Good Food Stage, Good Food Editor-at-large Barney Desmazery will invite questions from the audience, while a Taste the Greatness Experience will be presented by Discover Northern Ireland and hosted by Northern Ireland’s Paula McIntyre. A Whisky Blending Lab will, meanwhile, host whisky blending workshops throughout the Show.

Further tasty eating and drinking options throughout the weekend will include food-to-go, the Good Food’s own Pop-Up restaurant, street food, The Producers’ Village and The Food NI Pavilion. “Northern Ireland is home to many unique cooking styles, cuisines, traditions and recipes, and the culture of the region is personified in its signature foods and dishes,” said Rachel PolettiGadd, Show director. “This year’s show is set to be bigger, better and more comfortable than last year’s and, once again, we have an impressive list of talent and exhibitors on board who are just as excited to share this experience as we are.”

DUNBIA WINS TRIO OF TOP AWARDS FOR PRODUCT INNOVATION

D The Hughes family.

leading technology to improve quality and reduce waste, while reducing road-miles and emissions by being geographically closer to customers.

“The world-class facility we’re creating in East Yorkshire is unrivalled in Europe in terms of its efficiency and environmentally-friendly credentials,” said Emmet Hughes, business development director at Hughes. “It has been developed after extensive research with some of the world’s most successful producers to meet the demands and challenges of the modern industry.”

As part of the investment, the Dungannon head office will also be expanded, to accommodate growing consumer demand for added value, meal solution ranges and a programme of new product launches in 2018.

unbia Group has won three major awards at the prestigious national SuperMeat and Fish Awards, hosted by Meat Trades Journal at the Institute of Contemporary Arts in London.

The Dungannon-based business picked up Best Product New to Market (Quick Cook Beef Joint for the Co-op); Best Pork Product (Churrasco Salt and Chilli Pork for Iceland); and Best Lamb Product (Butcher’s Selection Lamb Shoulder Joint with Garlic and Herbs for Asda).

The group, which recently announced a strategic joint venture with Dawn Meats in the Republic of Ireland, has processing operations throughout the United Kingdom and Ireland.

NEWS

GREAT BRITISH MENU STAR LENDS HIS SUPPORT TO POTATO CAMPAIGN

BY ALYSON MAGEE

From left, Ivor Ferguson, deputy president, Ulster Farmers’ Union; chef Mark Abbott; restaurateur and chef Michael Deane; and Michele Shirlow, CEO of Food NI.

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hen an invite comes in to join celebrated chef Mark Abbott at Deanes Eipic on a rainy Monday morning, watch him recreate his Great British Menu dish and then sample the results, what can you do…

Antrim-born Mark, whose potatobased dish scored full marks on the popular BBC2 show and was featured in the final banquet menu last year, earned his stripes at Deanes and is now head chef at Midsummer House in Cambridge, which holds two Michelin stars.

He was visiting Belfast in his new role as an ambassador for the Mighty Spud campaign, an initiative created by the Northern Ireland Stakeholder Potato Promotion Group (NISPPG), which formed three years ago to address declining potato consumption.

A speech by Eipic’s head chef Danni Barry at the Food on the Edge symposium in Galway, challenging chefs to do something about it rather than just complaining about the decline of traditional local foods, inspired Mark to get involved and back the potato campaign.

From a farming background, Mark says “there would always be a pot of spuds at the top of our table” regardless of the meal, with Colcannon a favourite and an inspiration for a few elements of his Great British Menu dish. “It was a

complete privilege to represent Northern Ireland doing that, and a bit ironic I got through using a potato dish,” he says.

At the Deanes event, where Mark was reunited with his former mentor Michael Deane, he used local Maris Pipers, Peers, Roosters, Charlottes and Purple Magic potatoes to recreate his ‘ordinary to extraordinary’ starter dish for the banquet, featuring pomme soufflé, champ croquette, buttermilk mash, and purple potato salad.

The Mighty Spud campaign has been highlighting the versatility, convenience and healthy credentials of potatoes at festivals, agricultural shows and in classrooms around Northern Ireland.

And signs are emerging of a reverse in the decade-long decline in consumption, with figures published in August 2016 by the UK Agriculture and Horticulture Board highlighting a 1.4% year-on-year increase in UK consumption, equivalent to an annual 18,000-tonne boost.

Also speaking at the event, Ivor Ferguson, deputy president of the Ulster Farmers’ Union and chair of NISPPG, said: “It’s really encouraging to see that after three years of hard work, we have started to see negative trends reversed. We’ve certainly turned the corner.”

And, in case you were wondering, the dish was beyond extraordinary, proving the Northern Ireland spud is indeed mighty…

MARK ABBOTT’S GREAT BRITISH MENU DISH Ordinary to Extraordinary by Mark Abbott features 14 elements: ■ Buttermilk mashed potato ■ Potato, truffle and onion airbag ■ Bacon basket ■ Purple potato salad ■ Garlic creamed potato ■ Crispy potato skins ■ Champ croquette ■ Pickle onion puree ■ Baby onion petals ■ Curly chives ■ Nasturtiums ■ Pomme soufflé ■ Bacon jelly ■ Baked potato infusion

Mark Abbott’s potato dish which scored top marks on BBC’s Great British Menu.

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STORE FOCUS

SPAR BRAID RIVER Chris Warwick

BRIAN MCCALDEN REPORTS ON A CO ANTRIM FORECOURT GROCERY FACILITY THAT GROUNDS ITS LONG-ESTABLISHED BUSINESS ON CONVENIENCE, QUALITY OF PRODUCE AND SERVICE, AND THE OFFER OF REAL VALUE FOR MONEY

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hris and Isobel Warwick’s established Maxol forecourt and SPAR has a broad customer demographic.

“Our trade is wide ranging with customers from many sectors and all backgrounds, as well as coming from all geographical areas,” says Chris Warwick.

With 24-hour opening, the shop and forecourt attracts not only local trade but also, being in the middle of the market town of Ballymena and on the very busy A26 main route, considerable passing trade as well.

“While the 1,800-square-foot store doesn’t get much in the way of ‘trolley

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shopping’, the average ‘basket shop’ is around £4.20 and makes up for that in volume,” he says. “There’s plenty of opposition to contend with too, so we need to keep that volume rising.

“There’s a large Tesco with its branded forecourt, Sainsbury’s with its own forecourt and several local symbol groups, as well as Applegreen’s new fuel sites such as the one opening this summer at Tannaghmore.”

The shop therefore trades on its high levels of service including at its extremely busy hot food counter, where people on the go can get food to go fast, and all at very reasonable prices.

“The hot food service rarely slackens from around 7am until after lunchtime, which is boosted by deals such as the long-standing offer of seven Ulster Fry items for just £1.99,” says Isobel, Chris’s business partner and wife.

It also offers all the convenience of an established grocery store, as well as an ATM, four fuel islands (20 nozzles) and parking for around 20 vehicles too, as well as a car wash.

“The cash machine is really key to our

trade, especially given our easy parking/ stopping access just off this very busy arterial route,” says Chris. “This is all the more important because of our local traffic regulations on parking which are rigorously enforced by wardens.

“Thankfully, few just stop for fuel or cash from the ATM. As a result, our bestselling products are the ‘staple’ two-litre milk, as well as the extremely successful Barista coffee machine, the soft drinks, confectionery and the Deli, so while there’s no room – or demand – for trolley shopping, this is more than balanced by volume in basket trade.”

The shop and forecourt has evolved from the two original petrol stations in the busy town - Ballymena Service Station and Seven Towers Service Station established by the husband and wife team over two decades ago.

Braid River Service Station was a branded ESSO site, but was later taken over by Maxol, and when the opportunity presented itself just over 10 years ago to take on the current site, we didn’t hesitate,” says Chris.

Much has changed in the last 21 years:

STORE FOCUS “Back then a forecourt was just fuel and a very few basic grocery items, such as bread, milk and soft drinks as well as far more in the way of car accessories,” he says. “Now, with ongoing and very professional support from our long-term wholesaler, the Henderson Group, we are able to be very competitive with pricing, even in the face of the nearby multiples.

“So, for now and into the future, it’s Maxol for fuel supplies, the associated point-of sale and advertising - as well as staff training for the rapid advances in forecourt developments and Henderson for the shop - its point-of sale and regular local and national advertising support - and training in the many and varied aspects of food retailing.

“Really, I have come to depend on their proven expertise and really value their guidance as the business develops.”

The couple also relies heavily on their full and part-time staff, especially the long-serving managers Jackie Henry and Jenni Waide who, between them, managed the original two garages that began the Ballymena business, all those years earlier.

On products, while many are sourced locally, SPAR’s own-brand label enjoy local is popular in prepared meals for the deli (95%) and the likes of SPAR-branded butchery, fresh produce and of course the many and varied offers on both SPAR products and national brands.

“Value for money is even more important these days,” he says. “As purse-strings tighten, it’s increasingly important for customers that the shop offers low prices, as well as convenience.”

Looking ahead to the start of the festive season, he says: “Henderson offers a very lucrative 12 Weeks to Christmas promotion that runs right up to the end of December with many weekly offers coming on-stream.

“Last year, we even ‘saved a few relationships’ with last minute purchases of festive boxes of chocolates as gifts.

However, as these were priced at, or just below, the same brand on sale in the likes of Tesco - that’s ‘no joke’ for our bottom line.

“That said, preparations seem to get earlier every year with the Christmas promotion beginning in early October this time.

“But given the great response last year – I say, ‘Ho! Ho! Ho!’ - as the festive season is our busiest time and obviously it’s vital for profitability.”

Otherwise, recent additions to facilities include a general refit as well as the installation of extra chillers for fresh and chilled food to go.

Busy times are in the early morning and late at night when everywhere else is either closed or less accessible.

The forecourt also undertakes considerable community support such as a 24-hour access cardiac defibrillator being installed on site after the 20 staff raised £1,800 for the project by way of an abseil, static cycle, darts night and quiz night – including many ‘miles’ covered in the saddle by Isobel Warwick herself.

More recent charity fund-raising saw Chris himself endure huge disruption on account of late summer industrial action to finally reach France to do an entirely ‘non static’ cycle ride to the summit of Mont Ventoux with Ballymena Road Club.

“We cycled 150 km, took on an 8,200foot ascent, all to help raise £15,000 for Northern Ireland Children’s Hospice,

which given the strike disruption, turned out to be an endurance test in more ways than one.”

Looking ahead, Chris first looks back: “When we started out with our two service stations in Ballymena, we couldn’t have imagined the changes ahead.

“Back then, no one would have dreamed that selling bottled water would be a success in conservative Northern Ireland for example – and how that has changed. When did the average customer last pay for shopping with a cheque, for example? A long time ago I suspect.

“Looking at recent new technology, such as the advent of customer contactless payments and Maxol’s ‘Tru rating’ project, providing us with superb and very accurate customer feedback, the future is an unknown.

“And that’s only part of it. Our two scanning tills automatically link with our stocktaking and ordering – a facility we take for granted now – but one that would have been science fiction 20 years ago.

“So, what’s ahead; who knows?

We are ready for it though and, with the professional support of both Brian Donaldson’s team at Maxol and the Henderson Group, we are looking to a positive future – with unknown, but positive developments along the way.”

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RETAIL NEWS - INDEPENDENTS

CONCERNS RAISED OVER POST-BREXIT FOOD INFLATION

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ithout a post-Brexit tariff-free trade deal, consumers could be hit by significantly higher food prices, according to new analysis published by the British Retail Consortium (BRC).

With over three quarters of UK food imports coming from the EU, without reaching an agreement on trade, tariffs would push up the average cost of imported food by 22% [1], according to BRC. Further analysis, based on the proportion of European food retailers sell and the impact of new tariffs demonstrates how much typical products

could be affected. The impact will be considerable if UK producers react to higher import prices and push their prices up to align with foreign products.

The BRC has estimated potential price increases for a number of everyday food items, should goods from the EU face WTO tariffs. The price of cheese for instance could rise by more than 30%, or for tomatoes nearly 20% [2].

“These are stark findings and show that Northern Ireland households potentially face a leap in prices for everyday essentials like meat, cheese and vegetables if the UK doesn’t secure

a lasting tariff-free trade deal with the EU after Brexit,” said Aodhán Connolly, director of the Northern Ireland Retail Consortium.

“What makes matters worse is that Northern Ireland already has half the discretionary household income of our counterparts in Great Britain so the impact of any price rise will be magnified here leading to further hardship for the Northern Ireland consumer.”

[1] Source: The Tariff Roadmap [2] Calculations are based on import and sales data gathered from BRC members and tariff rate data from the International Trade Centre.

RETAILERS’ ACTION CALL AS FOOTFALL DWINDLES FURTHER

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hopper footfall continued to decline in August (-2.3% y-o-y), down for three consecutive months at all three locations in Northern Ireland - retail parks, shopping centres and high street.

“This is another underwhelming performance for Northern Ireland when compared to the rest of the UK, with our shopper footfall numbers again being rock bottom of the league table,” said Aodhán Connolly, director of the Northern Ireland Retail Consortium.

“Tempting shoppers back is crucial, not least to reducing the already high number of vacant premises, and

retailers and shopping destinations will be working even harder to attract custom through improving service, ranges, pricing and promotions.

“However, what we also need is renewed consumer confidence and greater certainty which would flow from the restoration of political leadership and devolved government here in NI. “It is imperative that our devolved Executive gets back up and running and deals with the growing list of issues in their in-tray. We need bold decisions taken on the future of the outdated,

costly and inequitable business rates system, as it simply isn’t tenable for retailers to form an eighth of the economy yet be forced to stump up over a fifth of business rates.

“Retailers here in NI have also been paying into the Apprenticeship Levy for six months without clarity over how it will be spent or how they can access the monies which they pay in. We need certainty on a number of businessfacing policies in order to allow our industry to invest and provide great value to shoppers; quite simply, we need our Executive back to work.”

NI CELEBRATES 100 MILLIONAIRE MILESTONE

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orthern Ireland has now officially passed the magical 100 millionaire milestone, according to the National Lottery.

Over 100 local millionaires have now been created since the first draw on November 19, 1994 – the most recent public winners being charity workers Colin and Eithne Bell from Newry who scooped £1m on the EuroMillions Millionaire Maker in June.

Pictured are Derry~Londonderry millionaire Anne Canavan, who won £1m on EuroMillions two years ago, with Culloden Hotel concierge Jeremy Kevan, ‘butler’ Paul Pritchard and chauffeur Terry Hutley.

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RETAIL NEWS - SYMBOLS

COSTCUTTER LAUNCHES NEW MEAL FOR TONIGHT CAMPAIGN

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ostcutter Supermarkets Group has launched a new Meal for Tonight campaign to help retailers increase basket spend.

As well as creating a strong food-to-go offer, delivering a compelling fresh for tonight proposition is an integral part of its Shopper First Programme and the new Meal for Tonight campaign is designed to

make life easier for shoppers with yearround mix ‘n’ match meal solutions for under £5.

With research indicating 40% of shoppers would be encouraged to purchase products more regularly from a c-store if it did cross-category promotions, Meal for Tonight is designed to drive basket spend through link purchases

SUPERVALU LISTS ARTISAN BACON PROCESSOR

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magh-based Kennedy Bacon has gained a listing to supply SuperValu stores in Northern Ireland, marking its first significant deal with a retail multiple.

Founded and managed by Mervyn Kennedy, the artisan business is based on his family farm where he rears 3,000 pigs for processing bacon and ham. The new retail business has encouraged the company to expand its processing operation on the farm.

The company has won UK Great Taste and Irish National Food awards for its range of bacon products which now include back bacon cured with Dingle Irish Whiskey.

“I’ve been keen to win business with a multiple that gives us the opportunity to expand our processing operation,” said Kennedy.

“SuperValu is a good fit for us because of the size and structure of its stores. I’ll be able to grow business steadily throughout the network. Overall, it’s very good news for us and will enable us to extend our processing unit to supply the business as it develops.

“What helps to set my bacon apart is my unique dry-curing technique. It’s my own recipe from my experience of rearing my own pigs. I also slice, prepare and package the bacon. This means the entire process is under my control, ensuring consistent quality and provenance.”

across fresh and ambient categories, with retailers supported through merchandising advice and POS, including shelf barkers, SEL backers and shelf stripping to make the mix ‘n’ match offer easily identifiable.

With a choice of the UK’s most popular Italian, Indian and Chinese dishes to cook at home, Meal for Tonight allows shoppers to pick their favourite meat, carb and sauce and create easy meals in under 30 minutes, all for £5 or less.

“To really drive basket spend, we’ve created a strong bank of POS for our retailers to use along with merchandising tips, including products which go with each of the meal types, helping encourage shoppers to put that ‘additional’ line in the basket, to help them create real stand out,” said Mike Owen, category director for fresh and frozen at Costcutter Supermarkets Group.

EXPRESS STORE SHOPPING CAN SET YOU BACK UP TO £3,000 PER YEAR

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hoosing supermarket convenience stores over their larger counterparts can cost shoppers as much as £3,000 per year, according to research by discount site MyVoucherCodes.co.uk.

With a growing percentage of time-poor UK shoppers opting for three or four little shops throughout the week instead of one big shop at the weekend, rising numbers of convenience stores are opening in town centres. In 2011, Sainsbury’s had fewer than 400 Local stores, rising to a current 800, while Tesco Express has 1,740 branches.

According to the discount site, the average mark up between an M&S Food Hall and M&S Express is 52.6% with six eggs costing 85p in the Food Hall but £2.20 at an Express.

Sainsbury’s Local and Sainsbury’s supermarket has the smallest mark up of all the supermarket chains at 13.1%, with the average shop increasing by £361.92 per year if a shopper popped to a Sainsbury’s Local instead of a superstore.

A loaf of bread in Tesco Metro comes in at 40p, meanwhile, but the same loaf in a Tesco Express comes in at 80p, according to MyVoucherCodes.co.uk.

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RETAIL NEWS - MULTIPLES

M&S RECOGNISES LINDEN FOODS WITH ECO AWARD

Pictured are, from left, Mael Wilford, business improvement manager, Linden Foods; Elaine Willis, retail director, Linden Foods; Gerry Maguire, managing director, Linden Foods; Killian Connolly, M&S Sprucefield store manager; Angela Givan, HR director, Linden Foods; Keith Williamson, supply chain manager, Linden Foods; and Pauline Gordon, marketing executive, Linden Foods.

L

inden Foods has been presented with the Wellbeing and Leadership Award at the recent M&S Plan A 2025 launch in front of leading retailers, suppliers and manufactures from the UK food industry.

The Marks & Spencer Plan A 2025 is a new eco and ethical programme, building on the success of the first 10 years of Plan A and will support 1,000 communities, help 10 million people live

ASDA CELEBRATES LOVE LAMB WEEK

Pictured are, from left, Arnold Douglas, ABP farmer; Cherrie Kenny, LMC; Edel Healy, LMC demonstrator; William O’Neill, local farmer; Gerry Mellotte, lamb procurement manager, ABP Lurgan; Michael McFadden, Asda general store manager; and Barclay Bell, UFU president.

A

sda and the Livestock and Meat Commission for Northern Ireland (LMC) were joined by key stakeholders in the agri-food industry to celebrate Love Lamb Week 2017, and encourage more shoppers to purchase and include Northern Ireland Farm Quality Assured lamb in their diets.

The LMC team travelled to Asda Strabane for a day of in-store sampling, which showcased lamb-based recipes to promote Northern Ireland Farm Quality Assured Lamb.

Representatives from the Ulster Farmers’ Union (UFU) and ABP Food

12

Group, Asda’s main red meat supplier, were also on hand to speak with customers about the range of local lamb now available in stores and encourage them to try lamb dishes for themselves.

“LMC is delighted to work with Asda, UFU and ABP to bring Northern Ireland Farm Quality Assured lamb to the attention of customers,” said Cherrie Kenny from LMC. “It is our aim to demonstrate quick and simple recipes that customers can easily replicate at home. Lamb is so versatile and can be used in stir-fries and curries for an easy meal.”

happier, healthier lives and convert M&S into a zero-waste business.

“We have been working with M&S for over 20 years and we strongly believe that good physical and mental health is good business and our future growth is dependent on fit and well-minded people across all departments from the top down,” said Gerry Maguire, managing director of Linden Foods. “This focused way of working will see an upturn in performance and productivity and especially higher levels of employee engagement.”

Meanwhile, a new Craigavon site is set to become M&S’ 21st store in Northern Ireland, creating 80 new jobs and a further 100 during its construction.

M&S is the first new tenant at the Marlborough Retail Park site, formerly home to B&Q, and will occupy around 16,000 square foot for a new foodhall.

M&S in Northern Ireland has a market share of around 8%, double that in the UK as a whole and second only to Glasgow at 9%.

ASDA ROLLS OUT ‘HAPPY LITTLE HELPERS’ INITIATIVE IN NI An Asda colleague who came up with the idea of the Happy Little Helpers initiative has seen the scheme rolled out to more than 300 stores across the UK, including the retailer’s stores in Northern Ireland.

Jenny Barnett, who has a four-yearold autistic son, Charlie, knows how difficult it can be trying to complete the weekly shop as a family. In March this year, she designed and created a child-friendly shopping list using symbols of groceries such as fruit, vegetables and biscuits.

UFU HIGHLIGHTS SUPPLY CHAIN INVESTIGATION Ulster Farmers’ Union has praised the latest investigation by the Grocery Code Adjudicator (GCA), into Asda’s treatment of suppliers under its Project Renewal, which aimed to increase the retailer’s price advantage over competitors and strengthen its competitive position.

UFU President Barclay Bell said the GCA report made it clear suppliers were paying the price for the retailer’s financial gains.

Q&A Paddy Doody, sales & marketing director and Neal Kelly, fresh foods director at Henderson Wholesale, are pictured with Lyndsey-Anne Coulter, NPD technololgist at Willowbrook Foods.

FOCUS ON FRESH WILLOWBROOK FOODS TALKS ABOUT ITS 20-YEAR PARTNERSHIP SUPPLYING THE HENDERSON GROUP TELL US ABOUT YOUR COMPANY Willowbrook Foods was founded in 1968

by John McCann MBE. We are a local, family-owned company, based on the beautiful shores of Strangford Lough.

We pride ourselves on producing a range of high quality products. We offer a wide selection of freshly prepared salad bags and salad bowls, freshly prepared vegetables, stir fries and a range of luxury and traditional mash potato products. We also have an extensive meal accompaniment offering, to ensure the ultimate in quality, taste and convenience.

Our raw materials are grown and supplied by over 20 local Northern Irish farmers.

WHEN DID YOU BECOME A

SUPPLIER OF THE HENDERSON GROUP? We have been supplying the Henderson Group for over 20 years. During this time, we have built up an excellent working relationship.

WHAT ADVANTAGES HAS THE PARTNERSHIP BROUGHT? As a local company, it has been a huge advantage to work in partnership with the Henderson Group. Understanding your customer’s business and their consumers’ needs is important, so our business can develop the right product ranges to suit their needs. This partnership has allowed our innovation team to continually develop new and exciting ranges to tempt the taste buds.

SINCE THE PARTNERSHIP BEGAN, HOW HAS THE BRAND EXPANDED? From our humble beginnings when we were supplying a couple of soup mix products, we have since grown our range with Henderson’s to include over 40 different products under Henderson’s Prepared, Fresh, enjoy local and The Kitchen brands. The range includes salad bags and salad bowls, prepared vegetable products and a range of meal accompaniments such as Luxury Mash Potato, Pea, Leek and Bacon Potato Gratin and Cauliflower, Broccoli Cheese to name a few. We recently launched a new Bistro salad bag under the Prepared range, along with a selection of Prepared Lunch Time Solution salad bowls. We have some exciting new products launching this winter, so keep an eye out in store.

TELL US ABOUT THE ADVANTAGES OF WINNING AWARDS, SUCH AS THE LOCAL SUPPLIER AWARDS? Winning awards is very important to us as a company. We strive for excellence in everything we do and to win awards is a great recognition of the hard work put in by the whole Willowbrook team.

Winning a supplier award confirms that as a business we understand and are listening to Henderson Wholesale’s needs and meeting their expectations.

HOW HAS TRADE BEEN THIS YEAR? To date we have had an excellent trading year and our projected sales to year end look very strong. Our business goes from strength to strength, driven by the hard work and dedication of the whole team at Willowbrook. The continued support we get from our customers has also helped to drive our sales during 2017.

ARE THERE ANY PARTICULAR ISSUES CURRENTLY FACING THE LOCAL FRESH FOOD SECTOR? Brexit and the lack of local government are two major issues facing not only the local fresh food sector, but all sectors of the Northern Ireland economy. We are entering very uncertain times and we need clear local government leadership on Brexit.

13

TESCO TASTE 2017

TESCO TASTE FESTIVAL CONTINUES TO ANSWER CUSTOMER DEMAND FOR LOCAL T

he 9th annual Taste Festival brought 66 suppliers of food and drink together under one roof to showcase the breadth of local lines available to customers of Tesco Northern Ireland.

With more local lines being introduced year-on-year and new products being

listed in direct response to consumer demand and developing food trends, Tesco Northern Ireland has long been the number one retail champion of local food and drink – and this year’s Festival reaffirmed that to the weekend’s 25,000 visitors.

With the likes of Belfast gin Jawbox exhibiting for the first time to iconic brands such as Tayto, Irwin’s and Maine Lemonade, visitors to the Festival got the chance to sample some of the hottest new products on the shelves as well as reminding themselves of old favourites.

Robert Burnside and Katie McKeown of Hull’s of Ballymena.

Mary Devlin and Wendy Donaldson at the Cookstown stand.

Kelly Adams, Stuart Best and Julie McMaster of White’s.

Ian Miller of Milgro.

Christine O’Neill and Julie Miller at Golden Cow.

Mash Direct with Alex Brennan, Lance Hamilton and Tara Gilmore.

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TESCO TASTE 2017 cont’d on page 19>

Leah O’Neill and Brooke McErlean of Genesis Crafty.

Eileen Hall of Cavanagh Eggs.

Irwin’s Bread, with Colm Mathers, Ruth Sloan and Chris Moore.

Jacqueline Scullion, Joanne Weir and Lewis Cunningham of Wilson’s Country.

Thompson Family Teas, with David, Camille, Jamie and Ross Thompson.

Lois Graham of Graham’s Bakery, Dromore.

Greer Geddis and Dawn Cann at Country Kitchen.

Carla Brogan, Margaret Sherrard and Elaine Sherrard, at Dale Farm.

Jasmine Smith at Johnstons Coffee.

Barbara Hughes of Hughes Craft Distillers.

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TESCO TASTE 2017

DROMONA: ONE STEP CLOSER TO HOME

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orthern Ireland’s most loved butter brand, Dromona, has recently refreshed its logo and its range of butters and spreads’ packaging design, with a fresh clean new look. Synonymous with local families, the Dromona range provides quality products including Butter, Spreadable and Half Fat alternatives, along with the newest addition to the range, Continental Spreadable.

To celebrate the starring role that Dromona plays in homes across Northern Ireland, the brand has launched the One Step Closer to Home campaign celebrating all things Dromona; whether it’s the breakfast of champions that sets us up for the day, the taste of home in your little one’s lunch box, or the secret 16

ingredient that makes mum’s cooking simply the best.

One Step Closer to Home has seen consumers invite Dale Farm into their homes to share their special milestones with the nation, including Niall Brady’s first day of primary school.

October will also see the Dromona brand back on TV screens across Northern Ireland backed up with a heavyweight outdoor campaign to promote the newly-redesigned Butters and Spreads range.

The refreshed Dromona Butters and Spreads range is now available in store, throughout Northern Ireland.

For further information on Dromona products, contact Dale Farm on 028 9037 2200.

Treat your shelves to the new-look Dromona range

dale_farm /mydromona

Stock up on the complete Dromona range.

Visit DaleFarm.co.uk for more information.

TESCO TASTE 2017

ROBERT ROBERTS WAS DELIGHTED TO JOIN THE TESCO TASTE FESTIVAL IN ITS 9TH YEAR AT BELFAST’S CUSTOM HOUSE SQUARE FROM SEPTEMBER 22-24

Peter Lavery, Joanne Beattie and Peter Rodgers of Robert Roberts.

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oanne Beattie, marketing manager, said: “The weekend allows us to showcase our products, chat with our consumers and engage in the atmosphere that is so well delivered. As always, it is fantastic to see the dedication from all the local suppliers.

A fantastic event, and we look forward to 2018.”

THE CAPSULE COLLECTION

O

ver the last few years, more coffee-loving homes in Northern Ireland have moved towards capsule machines, and the customer demand for easily accessible, affordable and great tasting coffee pods has been met! Compatible with all Nespresso home machines, Robert Roberts’ coffee capsules are available in three different intensities – 7, 9 and 10.

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Classico - Intensity 7 coffee capsules make the perfect morning coffee. 100% Arabica, the coffee is smooth, sweet and soft with a well-balanced acidity.

Mezzo - Intensity 9 capsules deliver a medium-bodied coffee with a smooth profile and finish. This nutty coffee with unsweetened chocolate notes is a great choice for an afternoon boost.

Intenso - Intensity 10 capsules intense dark roasted in the southern Italian style, it makes a great espresso and also works well with milk; it is perfect for lovers of strong coffee. Robert Roberts has worked hard to ensure quality and consistency in each and every coffee pod. Importantly, the range of capsules will offer choice to customers with compatible machines and they’re available across Northern Ireland, making ‘at home’ quality, fresh coffee drinking more accessible.

For further information, contact Valeo Foods NI, Joanne Beattie, marketing manager on 028 9267 3316.

TESCO TASTE 2017 < contâ&#x20AC;&#x2122;d from page 15

Kate Malone, Katie McKnight, Lucy Forde and Anna Nicolls, at Glenisk.

Skea Eggs with Jackie McConnell, chef Fiona Denvir, and Martina Loughran.

The Tayto stand, with Jill Uprichard, Pat Tayto, Robert Brown and Lynore Wolsey.

Una Finnegan Roberts and Paul Holmes at TS Foods.

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My Life in the Grocery Trade Charlie Kerlin, corporate finance director at Grant Thornton NI BRIEFLY OUTLINE YOUR EMPLOYMENT HISTORY TO DATE. I initially joined Grant Thornton from university in 1992, and worked towards achieving my professional accountancy qualifications with the firm. Postqualification, I moved to another consulting practice before returning to Grant Thornton in 1999.

WHAT DOES YOUR ROLE INVOLVE? My role involves working with a range of companies from large Plcs to SMEs and small family-run firms, assisting with their growth and exit strategies. I support them in undertaking mergers or acquisitions, due diligence and fundraising activity.

I have also successfully implemented turnaround plans for a number of ailing businesses over the years.

Recently, we advised on a deal for a Plc client operating in the food and drinks sector in GB, on a major acquisition overseas. We also advised on the sale of Deeny’s Country Store & Farm Supplies, to Fane Valley Stores, which completed in August 2017.

WHAT IS YOUR CURRENT ROLE? I am currently corporate finance director at Grant Thornton NI, a role which also involves being head of the firm’s Food and Beverage team, working with a host of Northern Ireland’s leading agri-food and drinks companies including producers and processers as well as distributors, bars and restaurants.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part of the job is having the opportunity to work with some of Northern Ireland’s dynamic, up-andcoming food and beverage firms. I enjoy working with those in the growth stage and seeing how we can help to bring them to the next level.

Client relations are also important. I enjoy getting out to meet businesses and also bringing them together to hear their success stories. A great example is our annual food and beverage dinner, taking

place in October this year, which brings together firms from across the sector to discuss key challenges in the industry and learn best practice from each other.

I also had the privilege earlier this year of joining acclaimed critic Charles Campion to judge Belfast City Airport’s competition to find Northern Ireland’s best food and drink, in association with Food NI. The worst part of the job was managing our clients through the recession from 2008. This was a really difficult time for our clients and many had to face the task of downsizing their business. I’m pleased to say that the majority of them have come through these challenging times and are now in better shape as a result.

BRIEFLY OUTLINE A TYPICAL DAY Given the nature of my role, no one day could ever be described as typical but that variety is exactly what I enjoy.

A day could be spent advising a client on a planned acquisition, compiling reports as we carry out due diligence on a deal, or in rounds of meetings with new or existing clients.

TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE MAY KNOW Some years ago, I set myself the challenge of climbing the highest peak in each of Ireland’s 32 counties. I am now proud to say that I have done so, including Lugnaquilla in Co Wicklow on what must have been one of the worst days of the year.

FOOD & DRINKS NEWS

CLOETTA & VALEO FOODS PARTNERSHIP EXTENDED

an unrivalled portfolio of grocery & impulse brands

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loetta and Valeo Foods have announced their current distribution partnership for the Chewits confectionery brand in Republic of Ireland will be extended to include Northern Ireland as from October 1.

Valeo originally inherited the Chewits brand distribution rights as part of their acquisition of Robert Roberts in 2015 and, since then, the two companies have been reviewing the best options to maximise the brand.

There are clear managerial and operational synergies available by working with one sole distributor in the market to deliver commercial consistency and unlock new opportunities.

“Valeo offers fantastic reach in the Irish market and a professional environment for our business to grow,” said Matteo Scarsi, director of Export Sales for Cloetta. “We are looking forward to working with their team even more closely. Cloetta has acquired various brands over the last three years and, as a result of the ongoing development of its business, continues to review the most efficient structures and routes to market.”

Maria Losty, Valeo commercial manager, said: “We are thrilled to represent Cloetta’s fantastic brands in Northern Ireland and look forward to working with Cloetta and our retail partners to drive growth in the dynamic sugar confectionery market. There are exciting core and NPD plans for 2018 so watch this space.”

For all orders or enquiries from October 1, please contact: Maria Losty Mobile: 07768 505807 Landline: 028 9267 3316 Email: mlosty@robt-roberts.co.uk

Island of Ireland Total Market Coverage

Experienced, Professional & Dynamic Team

t: 028 9267 3316

Building Brands with Passion

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ADVERTORIAL

PICKLICIOUS BEEF AND GUINNESS CASSEROLE Serves 6 There is a sweet and sour disagreement in our household about beef casserole. I like a nicely thickened gravy and loads of whole mushrooms and Edwards Silver Skin or Cocktail whole pickled onions! David likes a thin gravy and loads of sweet, soft root veg – parsnips, carrots, turnips, swedes, kohlrabi – whatever he has in the garden.

His way is sweetly nice, but my way, with just a little twang of sour, is better – well, at least in my opinion. Try it and tell me what you think.

INGREDIENTS 1 ¾lbs/840g braising steak, trimmed and cut into large pieces 1 dsp butter 2 tbsp cooking oil 5oz/150g button mushrooms, wiped and whole 5oz/150g chestnut mushrooms, wiped and whole 5-6 dried porcini mushrooms 5-6 dried shitake mushrooms 2 large carrots, peeled and cut into large chunks 1 large onion, peeled and cut into 8 segments 1 x 350g jar Edwards Pickled Silverskin Onions, drained but not rinsed 2 x 440ml cans draught Guinness 3 beef stock cubes 1pt/600ml water

handful fresh oregano, finely chopped handful fresh parsley, finely chopped 2 sprigs rosemary, leaves only, finely chopped 1 bay leaf SEASONED FLOUR 3 tbsp plain flour 1 tsp chilli powder 2 tsp paprika 1 tsp black pepper ½ tsp cumin ½ tsp ginger MIREPOIX 2 sticks celery 1 leek 1 onion 1 carrot 1 large clove garlic

METHOD Pre-heat the oven to 180C/350F/Gas 4.

Place all the ingredients for the seasoned flour in a large plastic freezer/food bag and mix well.

Prepare the mirepoix by finely dicing all the vegetables.

Alternatively, chop and process in the food processor for a minute.

Melt the butter and heat the oil together in a large, heavybased frying pan. Coat and brown the steak pieces by placing in the flour bag and shaking to coat, then frying on the pan to brown. Transfer each batch to a casserole dish.

When the meat is all browned, without cleaning the pan, add the mirepoix vegetables and cook over low heat to soften. Add one can of Guinness, the three stock cubes, crumbled, and half of the water. Bring to the boil.

Pour the mixture over the top of the meat in the casserole dish and use a little more water to deglaze the pan, adding the resulting liquid to the casserole.

Add the fresh mushrooms, dried mushrooms, carrots, fresh onion, finely chopped herbs and bay leaf to the casserole and stir to mix. Put the lid on the casserole and put in the oven for 2 to 2½ hours until the meat is soft and falls apart quite easily.

Check regularly for the liquid level in the casserole and top up gradually with the second can of Guinness and the remainder of the water, adding more water if necessary.

Half way through the cooking time, add the Edwards Pickled Silverskin Onions.

Serve with potatoes of your choice or fresh crusty bread.

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FOOD & DRINKS NEWS

CONSUMER INSIGHT AND MARKET UPDATE

BY JASON WINSTANLEY, MOY PARK SENIOR INSIGHT AND RESEARCH MANAGER TO SCRATCH OR NOT TO SCRATCH? e have seen in this column over recent months that consumer confidence has been tracking down, and various headlines citing the ongoing Brexit negotiations point towards a period of economic uncertainty. Actually, at the moment, most data sources suggest that consumers are seeing a very gradual decline in disposable income, but not really enough of a decline to make much of a difference to most households.

But, what if things do take a turn for the worse? What is the current view amongst consumers, and what might some of the implications be? For a start, only a minority expect to be worse off recent Moy Park research amongst 500 consumers shows that 41% expect to be worse off in six months’ time, so a sizeable minority – but still a minority.

However, two-thirds expect the UK economy to be worse off than it currently is, and this backs up other data which has previously suggested that consumers tend to be less concerned about their

W

own finances than they are about the economy as a whole.

If consumers do have to tighten their belts, one area in which we could see a change of behaviour is in the amount of scratch cooking taking place – 61% of consumers say that they currently do most of their cooking from scratch, and 41% say that, when money is tight, they tend to do more of this type of cooking.

This trait is most prevalent amongst the young, with almost half of those aged under 35 taking to the kitchen under straitened circumstances.

One reason often given for a lack of scratch cooking is the perception that it generates a lot of food waste. Consumers are definitely very, very aware of the amount of food they are potentially wasting, with 82% stating that it is something they are mindful of; however, fewer than a quarter believe that scratch cooking leads to more food waste. In the same vein, another misconception around scratch cooking is that it is expensive to

do; as might be expected, agreement with this sentiment decreases with age but, even so, only 26% of consumers in general think it is an expensive activity.

So, with a sizeable chunk of consumers prepared to do more scratch cooking in order to save money, and relatively few believing it is an expensive or wasteful activity, we should expect, if consumer price pressures do increase, to see more raw ingredients being purchased.

We should also expect most of the increase in scratch cooking to come from the youngest consumers – this group currently do the least amount of their own cooking, but are also most pessimistic about their finances and are most likely to head to the kitchen when they need to save money. And that, surely, can only mean one thing if the economy does hit the buffers – a wave of Instagram posts about home-made dishes…

[Source: Moy Park survey of 500 consumers, September 2017]

AWARD-WINNING CAVANAGH INCREASES EGG PRODUCTION A t Cavanagh Free Range Eggs, the Hall family are focused on producing the finest quality free-range eggs in the industry, by providing a caring and nurturing environment for their hens in the beautiful Lakelands of Co Fermanagh.

Due to continued demand for their multi-awardwinning freerange eggs, they have increased their production by 15% in July with a further 30% expected in November this year, which will bring their total production to 60,000 birds in six separate flocks across three sites.

24

Eileen Hall

These are all produced by members of the Hall family which means they have total control over all aspects of production, grading and packing of the eggs.

They have had to increase their staff to manage the extra production and sales.

Their dedicated team ensures that everything is done to the highest standards.

Their farm and packing centre are

British Lion Accredited, so consumers can be sure of the quality they are getting, which is backed up by the numerous awards they have earned, including two stars in the Great Taste awards in 2016, The Chefs’ Choice at the Blas na hEireann Irish Food Awards in 2016 and The Irish Quality Food Award in 2015.

This year so far, they have won an award every month of the year and are hoping the trend continues… they have proven that ‘an egg is not just an egg’!

You can find their eggs in all Asda Stores in NI, most Tesco stores and several independent retail outlets across NI. The high-end hospitality sector is proud to use Cavanagh Eggs on their menus, including Belfast’s five-star Merchant Hotel, and world leaders ate their eggs at the G8 Summit in 2013 in the Lough Erne Resort, Enniskillen.

Distributors include Henderson Foodservice and Draynes Farm. Contact John or Eileen on 02867737889 Website: www.awardwinningeggs.com Email: eileen@cavanagheggs.com

Meal Inspirations ng T oki i

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Visit www.spar-ni.co.uk for more Meal Inspirations

SPAR enjoy local Chicken Wrapped in Bacon with Peppercorn Sauce, 400g, £3.99 each, 2 for £7 The Kitchen Potato & Cheese Bake/Carrot, Pea & Sweetcorn Medley, 400g/290g, £1.99 each, 2 for £3.50 At participating stores while stocks last. Photography for illustration purposes only.

HENDERSON GROUP PROFILE

IMPROVING THE COMPETITIVE OFFER HENDERSON GROUP MD MARTIN AGNEW AND LOGISTICS DIRECTOR PAT MCGARRY TELL ALYSON MAGEE ABOUT THE GROUP’S £12.5M INVESTMENT IN A NEW AMBIENT WAREHOUSE

Tobias Wasmuht and the Agnew family are joined by Henderson Group employees and delegates inside the new warehouse.

H

example of that.” enderson Group’s new £12.5m Martin Agnew, managing director of warehouse, officially opened by the Henderson Group, said: “This is the SPAR International MD Tobias development that makes everything else Wasmuht last month, is using state-ofpossible. Otherwise, we just didn’t have the-art design to boost its service levels the footprint to expand. and retail offer.

“The more competitive we can be, the Unveiling the new 180,000-squarebetter prices we can offer our retailers foot site at Mallusk, the global MD said it and the more competitive they can be, represented SPAR’s best practice from 77 so ultimately the consumer benefits if partners around the world and will allow we can all work hard and improve the Henderson Group to continue supply chain efficiency.” as a market leader in The warehouse, local convenience which stores retailing. ambient Wasmuht was products with in Northern a focus on Ireland to streamlined attend a SPAR logistics, was International completed in nine LOGIT (Logistics and months by FermanaghTechnology) conference, Pictured are, from left, Geoffrey Agnew, based Tracey Brothers. hosting over 100 global joint chairman and MD Henderson Group, SPAR delegates to Tobias Wasmuht, MD SPAR International; Among its features and Martin Agnew; joint chairman and are specially designed showcase best practice, MD Henderson Group.

20-metre loading bays; with the delegates also eight new loading docks servicing attending the official opening. double-deck vehicles; 31 additional “We have been working with the loading and unloading doors; and Henderson Group for over 50 years to product layout reflecting SPAR’s retail enable SPAR to deliver to retailers and store layout to ease distribution. customers in Northern Ireland, and A focus on energy saving extends to investment in this new warehouse is an efficient battery charging of mechanical important step forward in allowing the handling equipment including forklifts, brand to continue as the market leader motion sensors on lighting, and in convenience retailing,” said Wasmuht. extensive use of natural lighting.

“Our focus is on listening, adapting Pat McGarry, logistics director of the and fine tuning our international best Henderson Group, said: “We have a practices and combining the best of strategic growth plan, and the design of global with the best of local and the this warehouse was to allow us in excess cutting-edge warehouse is a prime 26

of 20 years in terms of organic growth.

“We have had very good growth over the last 10 years right across the Group, and really our space became constrained. When this site became available, it really was a blessing for us because it’s so close logistically to the existing site.

“Service is our main objective here; availability in store and service level, and I’m very glad to report in the 12-13 weeks since we’ve moved in here, our service level - which was sitting in the high 98%- 99% has gone up a quarter of a percent, and we believe the in-store availability that will give our retailers will be very important. Since we moved in here, we’ve also been able to reduce our stockholding by 2%.

“The company offers lots of promotions and those promotions logistically flow faster than other products, so we have a specific design here to allow for that.

“Our warehouse management system is state of the art, we have voice picking, and have invested very heavily in technology to run warehouses.

Albeit that we have a limited amount of automation here, the technology is leading edge in the way our orders are captured and picked, and of course delivered now with our transport management system.

“We have drivers with handheld palm pilots, capturing transactional data and sending it back through to the centre here so we can provide proper invoicing information for our customers.

“We believe the answer for us is semi automation which will allow us to flex our business, depending on customer needs.

“We felt that to go fully automated might prevent us from being as flexible as we need to be.”

Henderson Group, which owns the SPAR franchise in Northern Ireland, supplies 447 local independent and company-owned stores.

The new warehouse, developed on a former M&S site, is the latest phase of a £30m redevelopment scheme which has also included a new £3.5m office building at Mallusk, and will extend to a further £12.5m investment in redevelopment of its chilled and frozen distribution warehouse.

HENDERSON GROUP PROFILE

PUNCHING ABOVE ITS WEIGHT INTERNATIONALLY SPAR INTERNATIONAL MD TOBIAS WASMUHT TALKS TO ALYSON MAGEE

Tobias Wasmuht, MD SPAR International, is pictured, second right, with, from left, John Agnew, Geoffrey Agnew and Martin Agnew.

HOW IS THE SPAR BRAND PERFORMING INTERNATIONALLY? SPAR is strong, and the brand is strong internationally. We now have a presence in 44 countries, with over 12,500 stores and €33bn sales internationally. Last year was actually our strongest year for the last decade, and we’ve seen strong growth of 4.5%; 4.8% in the Eurozone.

We’ve seen a real recovery and resurgence in neighbourhood proximity retailing across many of the European markets, and it’s been a very strong year as we expand in new markets in Asia, Africa and the Middle East.

IS NORTHERN IRELAND AN IMPORTANT MARKET FOR SPAR? In Europe, we’re really seeing a pickup in our core channel of convenience and proximity and I think, coming to Northern Ireland, it’s been very strong and they’ve recorded excellent numbers here with the Henderson Group coming up to just short of £700m sales.

Here in Northern Ireland, moreover, there has been strong growth in fresh food sales of 8% within the Henderson Group, and some real growth from innovation, product development and new formats. The EUROSPAR format, in particular, now has over 52 stores in Northern Ireland and is doing very well.

In terms of our 77 partners we have

around the world, the Henderson Group would be a leading international partner.

It certainly punches very much above its weight if you look at the scale and size of the country with 1.5 million inhabitants.

Sales per capita here in Northern Ireland must be some of the highest of any of the SPAR operations in the world.

WHAT DOES THE NEW WAREHOUSE MEAN FOR THE HENDERSON GROUP? The new warehouse is a testament to the confidence the Henderson Group, and the SPAR group here in Northern Ireland, have in the future. They’ve grown, and really needed to expand the facility to continue serving the growing needs of our store portfolio here in Northern Ireland.

The technology that we see here is really the coming together of the best practices within the international group, and that’s how we work at SPAR. The SPAR way is Better Together because it gives each of our partners around the world access to the knowhow and skills from each other so we can see the latest developments and technology in one market and transfer it to another; being part of a locally-owned and operated group yet with an international network, and that’s what the team here did.

Pat McGarry, the logistics director,

connected with his peers in the SPAR group to bring on board many of the innovations they’ve seen or productivity improvements that worked in other markets, like Austria, South Africa or Norway, and build that into the planning for this facility.

HOW DOES SPAR RESPOND TO INCREASING COMPETITION FROM DISCOUNTERS IN THE GROCERY MARKET? We meet the discounters in many markets across Europe and internationally, and have done for decades in such markets as Austria, one of our largest markets with over 33% market share. We’ve found ways of competing with the discounters and differentiating; in the strength of fresh foods and in terms of investing locally, working with local suppliers and as we do here in Northern Ireland where 7075% of our fresh produce is coming from local Northern Irish suppliers.

I think we have been successful in meeting that challenge in many markets internationally and, as the Henderson Group has shown with their growth over the last few years, they’re also very successful in carving out a strong proposition which has been welcomed by the people of Northern Ireland.

27

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28

BIG NIGHT IN

A GROWING MARKET FOR SNACKING OPPORTUNITIES IN THE MINTEL REPORT, THE NIGHT IN - IRELAND - JANUARY 2017, SENIOR CONSUMER ANALYST BRIAN O’CONNOR IDENTIFIES AN INCREASE IN CONSUMERS SPENDING NIGHTS IN AT HOME

MARKET FACTORS NIGHTS IN AFFECTED BY WORK AND COMMUTE • Toluna data for this report notes that 73% of NI and RoI consumers prefer relaxing activities during their night in to help reduce stress, with the toll of working and commuting having an effect on consumers’ motivation levels to do more ‘active’ things.

• NI workers spent an average of 32.7 hours per week at work in 2016.

• Furthermore, the average NI consumer spends 68 minutes per day commuting.

Within NI, (and the wider UK) commute times have increased by three minutes between 2004 and 2015 (TUC – Trades Union Congress – 2015).

and 2016, while the cost of groceries and costs of living have also increased.

• Thus, it is making the prospect of a night out more expensive for Irish consumers, while the increased cost of living is impacting on disposable income, thus seeing consumers more inclined to opt for cheaper night-in activities.

INFLATION PUSHING MORE CONSUMERS TO STAY IN AT NIGHT • Some 57% of NI consumers note that they spent more nights at home as opposed to going out in 2016 compared to 2015 in order to save money.

• Data from the CSO and ONS (Office for National Statistics) finds that that the UK and Ireland have seen the average cost of a night out increase between 2013

IRISH CONSUMERS WATCH OVER 200 MINUTES OF TV EACH NIGHT • Ofcom noted in 2015 that NI consumers are watching more TV per night (compared to RoI consumers), with 188 minutes of live TV and 29 minutes of time-shifted viewing.

• News and current affairs is the most watched type of TV on live TV (Toluna 2016), while sport also shows high levels

30

IRISH CONSUMER CONFIDENCE DIPS IN LATTER 2016 • In NI, Brexit and the January 2017 upheaval in the NI Executive have impacted on consumer confidence.

• Coupled with increased inflation, this will likely see consumers rely more on inhome methods of entertainment at night rather than going out to participate in leisure activities.

of viewing via live TV. • On-demand or streaming services are more likely to be used for films and dramas such as Game of Thrones, pointing to a trend for Irish consumers to binge watch such programming via streaming services.

READING AND SOCIAL NETWORKING BENEFITING FROM INCREASED DEVICE OWNERSHIP • In 2016, 88% of NI and RoI consumers owned a smartphone, while 72% of NI consumers owned a tablet (Toluna).

• This in turn has helped to boost in-home usage of activities that can be performed via these devices, such as reading (eg e-books, online magazines), social media and online shopping.

• Within NI, the value of the book market is estimated to be worth €52.7m.

• Further to this, ad spend on social media platforms increased by 56% (estimated) between 2013 and 2016 for Western Europe, as advertisers embrace the growing platforms such as Facebook and YouTube.

BIG NIGHT IN AGREEMENT WITH STATEMENTS RELATING TO THE NIGHT IN, NI AND ROI, OCTOBER 2016 BASE: 650NI AND 1,350 ROI INTERNET USERS AGED 16+ (SOURCE: MINTEL)

I’m more likely to spend more nights in during the winter months as opposed to summer

74 76

I prefer to use nights in to de-stress and unwind rather than party

73 73

I am spending more leisure time at home to cut back on my spending

58 57

I’m spending more time in home compared to 12 months ago

50

I prefer going to parties as opposed to hosting them

54

52 52

When I spend a night in on my own I’m more likely to spend more on treats/snacks*

37

I use ready-made party foods when hosting a party at home

29

I think it is too much hassle to organise a night out of the home

27

It is not worth hosting parties because of the clean-up involved afterwards

26

I go out for the night less than I used to because of my children

45 42

34 31

23 24

I use social media to organise events at my home/nights in

20 23

I often have friends around for pre-drinks before going out to a pub/bar for the night

17 0

10

20

26 30

40

50

60

70

80

% RoI

NI

AT THE WEEKEND • Watching live TV remains a popular night-time activity at the weekend, with two thirds of Irish consumers doing so in the three months to October 2016.

Levels fall short of weekday watching, as consumers appear to be more likely to dedicate their time to other activities such as spending time with their families during the weekend.

• Two thirds of consumers noted spending time with their children/family during weekend nights, with fewer consumers working at the weekend, allowing for more family activities.

• Some 55% of NI consumers noted that they had a drink with friends or family as part of a weekend night in, and with the growing cost of a night out, this may see more consumers in 2017 opting to drink at home with friends as opposed to going to a pub or bar.

• With more free time at the weekend, SPENDING TIME WITH FAMILIES A KEY ACTIVITY FOR IRISH CONSUMERS consumers are also shown to be more THE CONSUMER TV WATCHING AND READING ARE KEY WEEKNIGHT ACTIVITIES • Some 73% of NI consumers have watched live TV in the three months to October 2016. By comparison, 53% of NI consumers watched on-demand or streaming services during the same time period.

• Reading is also a key activity, with many consumers using their devices such as tablets in order to read news from websites, e-books, graphic novels, etc.

• Social media was used as part of a night-in activity by 66% of consumers in 2016, with consumers much more inclined to use social networking at home during weeknights compared to weekends.

• Online shopping was a weeknight activity performed by 61% of NI consumers, highlighting that consumers shop for leisure while at home.

likely to host parties, as well as dinner parties.

REDUCING COSTS KEY MOTIVATION FOR CHOOSING NIGHT-IN ACTIVITIES • Some 57% of NI consumers note that they are spending more of their leisure time at home to cut back on their spending; with increased inflation in consumer prices in 2016 leaving consumers with less disposable income to spend on out-of-home activities.

• Just under three quarters of NI and RoI consumers noted that they prefer to use their nights in at home to relax and destress as opposed to more lively or party activities.

• Three quarters of all-Irish consumers note they are more inclined to spend winter evenings at home, as opposed to summer nights, suggesting viewership of live TV and usage of paid-for TV subscriptions will increase during winter months.

31

BIG NIGHT IN

HENDERSON GROUP LAUNCHES MEAL INSPIRATIONS

W

ith Mintel reporting 87% of 16-34 year olds as preferring component cooking rather than cooking from scratch or eating fully prepared ready meals, the Henderson Group has created Meal Inspirations for shoppers at SPAR stores and EUROSPAR supermarkets.

The initiative brings together local food suppliers, farmers and growers, with SPAR own brand lines including enjoy local and The Kitchen, alongside collaborative work from the experts at Henderson Wholesale’s Fresh Team and Ulster University’s FACT (Food and Consumer Testing) Suite.

“Meal Inspirations takes the work we have been progressing over the past few

years, and brings it all together in a stylish, helpful and tasty package for our shoppers,” said Neal Kelly, fresh foods director at Henderson Wholesale.

“We launched the 144-product range enjoy local in 2015 and followed up with our accessible prepared meal range, The Kitchen in 2016. Since launch, we have sold over £40m worth of these products, so we can clearly see how consumer shopping patterns for tonight’s tea is changing under time poor circumstances.

“Meal Inspirations is simplifying the process of choosing an efficient and enjoyable dinner for one, a couple or the whole family, creating a series of

possible components that go perfectly together on the plate.”

Throughout the enjoy local, The Kitchen and other local food supplier ranges, Henderson Wholesale works with over 150 companies, all growing and producing on the island of Ireland ranging from K&G McAtamney Butchers to Mash Direct, and Willowbrook Farm to Big Pot Co. Paddy Doody, sales & marketing director at Henderson Wholesale, said: “This isn’t just about creating a streamlined process for our shoppers, but also about creating quality products with the help of Ulster University and Dr Amy Burns’ team.

“We have had a majority of the products included in Meal Inspirations taste tested by an experienced panel in the FACT Suite, with 98% saying they would buy certain products.

“We are rolling this initiative out across all 281 SPAR stores and 57 EUROSPAR supermarkets in Northern Ireland in the hope that more shoppers will discover our fantastic local ranges, and fresh, quality food is more accessible to many shoppers.”

SPAR NI has created a series of Tea Times Tables to further help shoppers decide their Meal Inspirations. They can be viewed via Facebook, Twitter and Instagram.

KETTLE TARGETS THE BIG NIGHT IN WITH SHARING SNACKS

K

ETTLE has launched Discoveries, a new sharing range featuring unique flavour combinations, designed to target the growing couples’ night in occasion.

Inspired by food from near and far, the innovative seasonings are all gluten free and combine authentic food ingredients with hand cooked potato chips.

With consumers embracing the ‘night in’ culture with the rise of Netflix and TV on demand, and continued pressure on household incomes, smaller, everyday treats rather than expensive meals out have become popular including premium grocery products such as crisps and snacks.

“Building on our heritage as the original sharing crisp brand which created the category almost 30 years ago, this new range will appeal to foodie crisp consumers looking for new and exciting 32

seasonings,” said Andrew Slamin, marketing director at Kettle Foods.

“Discoveries achieved outstanding results in consumer research and delivers a particularly strong fit for the KETTLE brand, so we are confident that it will add value growth to the category.”

Discoveries offers four unique and delicious seasonings:

Salted Caramel & Double Cream – inspired by the British seaside and made with moreish Salted Caramel Spread from Tiptree, paired with indulgent double cream.

New York Deli with Pastrami, Dill Pickle & Mustard – based on the classic New York pastrami on rye.

Gressingham Duck, Plum Sauce & Spring Onion – inspired by the sweet and smoky tastes of Asia.

Yorkshire Wensleydale Cheese & Cox Apple Chutney - bringing to mind picnics on the Yorkshire Dales.

Phil Hovey, the KETTLE chef behind the Discoveries range, said: “Discoveries is all about our love of food and great taste, taking inspiration from a variety of sources – favourite dishes, restaurants, street markets, and new foods discovered whilst travelling both at home and abroad.”

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For further information, please contact Valeo Foods Northern on 028 9267 3316.

34

nd

2017: THE YEAR OF THE SNACK

Embrace the snacking revolution

Adult Cheese Snacks are set to explode in value!

Join the revolution inside.

IN SNACKING,

CHEESE IS 2ND ONLY TO CONFECTIONERY

Cheeses:

How many blocks give YOU the same value as Snacks?

21/02/2017 16:02

£

what’s it worth? uk Snacking Category already worth £28.1 bn Kantar 2016

$67,000,000

US Adult Cheese Snacking grown in 1 year to $67m, led by a single brand: Sargento 150% premium vs natural

1 in 3 snackers looking for A healthier choice

Cheese offers dairy goodness, protein and calcium Mintel 2016

New Nutritional Business Report 2016

the future’s bright. the future’s DAIrY snacking.

Snacking in Ireland & UK Report Bord Bia, 2014

KerryFoods_Newspaper Presenter_NI_V2.indd 3-4

second only to COnFECTIOnErY

cheese snacking #1 growth in opportunity for dairy New Nutrition Business Report 2016

Gram for gram, you’d have to sell

3 times as much branded block Cheese to make the same revenue as our snacks

Incremental to Category (Plus 1 Purchase) +130% premium versus block Nielsen Average Revenue Jan 2017

+536%

nI Adult Cheese Snacking now £409,000 predicted to be £2.6m* ni Kids’ Snacking now £4.7m +9.3% YOY**

*Kerry Category Management 2016 **Nielsen MAT 2017

read on to learn how kerry foods is leading the way in the exciting new world of dairy snacking…

21/02/2017 16:02

Working in Partnership

IRELAND’S LARGEST SUPPLIER OF NEW & USED FOOD PROCESSING & PACKAGING MACHINERY

Henderson Food Machinery can supply a 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 piece of mind that when making your purchase you are getting the right service.

• Apple Depositors

• Gamaco Packaging Equipment

• PSV Butchery Equipment

• Carruthers Shredders

• Gernal Food Equipment

• Robot Coupe Equipment

• CRM Slicing Equipment

• Deighton Equipment

• Havantec Food Equipment

• Henkelman Vacuum Packers

• Jay-Craft Food Machinery • Farleygreene Sieving • IIpra Range Of Packaging Equipment • FPE Grinders

• Tecnobox Tray Erecting Equipment

• Porlanmaz Bakery Machinery

• Thissen & Stecher Cooking Vessels

• Thompson Machinery Mixer Mincers

• Treif Dicing and Slicing Machinery

e nd

EQUIPMENT TO HELP YOU WITH ALL STAGES OF PRODUCTION FROM PRIMARY MACHINES TO END OF LINE EQUIPMENT.

Working in Partnership

WE CAN SUPPLY INTO MANY SECTORS: • MEAT • FISH • POULTRY • BAKERY • PET FOOD • READY MEALS • VEGETABLE • FRUIT • DAIRY • BREWING • CONFECTIONARY Henderson Food Machinery will only supply quality machinery with excellent customer service working closely with our partners.

Why not give us a call to discuss your present or future machinery requirements or if you have any surplus equipment for sale.

IRELAND’S LARGEST SUPPLIER OF NEW & USED FOOD PROCESSING & PACKAGING MACHINERY Units 5, 6 & 7 • Madines Site 79 Downpatrick Road • Crossgar County Down • BT30 9EH Northern Ireland: Office +44 (0) 2890 994 202 Southern Ireland: Dermot +353 86 832 4648

www.hendersonfoodmachinery.com

AGRI-FOOD NEWS

M&S DAIRY FARMS BECOME RSPCA ASSURED M&S has laid claim as the first major retailer to source all of its fresh milk from RSPCA Assured dairy farms.

All 37 farms that supply fresh milk to the M&S Milk Pool have achieved RSPCA Assured certification and all M&S fresh milk packaging will carry the RSPCA Assured logo.

The move means that the 150 million pints of milk sold in M&S stores every year will come from farms with the highest animal welfare standards.

MEET US AT THE MARTS, SAYS UFU

MASH DIRECT SHORTLISTED IN RURAL AWARDS Mash Direct has been named as a Best Rural Food and Drink Business Award finalist in the Amazon-sponsored Rural Business Awards. They’re up against Cobbs Farm Co, Cowdray Farm Shop, Jolly Nice and T Soanes & Son Poultry for the top prize.

Mash Direct’s products are available through the company’s AmazonFresh service, a full-service grocery offering competitively priced grocery items available in convenient one hour delivery slots in 260 postcodes in parts of London, Surrey and Hampshire.

The awards will be held on October 5 at Denbies Wine Estate in Surrey.

BEEF PROCESSORS OUT OF STEP, SAYS UFU Ulster Farmers’ Union Beef and Lamb Chairman Crosby Cleland says attempts by local processors to pull prices are a cause for concern and are out of step with the improving marketing conditions in Great Britain.

“Northern Ireland beef is largely being sold at premium prices on the shelves of the big UK retailers so there is absolutely no reason why processing companies here cannot return beef prices comparable with those in Great Britain,” he said. “The fact that they are currently unwilling to match prices being paid in GB shows a lack of commitment from processors to support their supply base.”

40

Pictured visiting Ballymena Livestock Market are, from left, UFU Chief Executive Wesley Aston, President Barclay Bell, Deputy President Ivor Ferguson and Deputy President Victor Chestnutt.

T

he Ulster Farmers’ Union has launched a new initiative, Meet us at the Mart, aimed at making it easier for farmers to raise key issues directly with the UFU. “Farmers are busy. Sometimes they don’t have time to come to us so we are coming to them,” said Barclay Bell, president of UFU. “We are proud to serve our members. They are the driving force behind our policies and activities. This initiative is about hearing their concerns

and letting them know how we can help. We want to meet non-members as well so they can learn more about what we can do for them.”

The comments were made following the official launch of the initiative at Ballymena mart in September. The UFU will be visiting livestock marts every month across the whole of Northern Ireland, including a mixture of both day and evening marts.

UFU ANNOUNCES WINNERS OF PHOTOGRAPHY COMPETITION U FU President Barclay Bell has congratulated the top 12 entries in its photographic competition open to all its members to celebrate the UFU centenary in 2018.

The top 12 will feature in a centenary calendar covering many aspects of farming in Northern Ireland, being sold to help the UFU reach their ambitious target of £100,000 in aid of Air Ambulance NI. Calendars will be available to purchase in group offices or online from late autumn.

Wilma Annett’s photo Chicken Run came out in the top spot and claimed the first place prize of £75 and a close second was Graham McFarland’s photo

Sam McCaughan, UFU Mid Tyrone Group, won third place with Cows in the Mist.

Black & White of two new lambs, while Sam McCaughan took third place with his dramatic Cows in the Mist photo.

EXPORT NEWS

INVEST NI ADDS SOUTH AFRICA TO ITS INTERNATIONAL NETWORK I International Trade, nvest Northern based in the British Ireland is High Commission increasing its in Johannesburg. international The countries of presence with Sub-Saharan Africa a new regional represent real manager in opportunities for Johannesburg to Northern Ireland help drive exports and South Africa and promote is one of the main investment and focus countries.”

Northern Ireland South Africa education in Sub is the sixth Saharan Africa.

Pictured during a trade mission to South Africa and Nigeria location to be “The are Steve Harper, Invest NI, and Emma Wade Smith OBE, UK Trade Commissionner for Africa. announced as part appointment of Invest NI’s commitment to expand its in South Africa is part of our plans to international presence to help companies expand our overseas network by up to to grow exports.

10 new locations around the world,” Meanwhile, Invest NI Chief Executive said Steve Harper, executive director of International Business at Invest NI. “This is Alastair Hamilton recently undertook a trade and investment visit programme to in support of the International Trade Plan New York and Boston. In the four years announced by former Economy Minister up to March 2017, Northern Ireland Simon Hamilton. exports to the US doubled to £1.7bn, “The regional manager will be corepresenting one fifth of global exports. located with the UK Department for

GREAT TASTE SUCCESS BOOSTS KETTYLE’S EXPORT PROSPECTS L

isnsakea-based Kettyle Irish Foods, part of the Linden Food Group, is hoping to build on existing trade with high-end retailers and top restaurants in Britain, other parts of Europe and the Middle East, following its latest Great Taste success.

It received two-star awards for its Malt Keg Beef Ribs, Hop-Fed Bishop’s Cape Steak and Hop-Fed King Arthur Rib of Beef, and one star apiece for Salt Moss Aged Dirty Steak, Super Aged Yearling Tomahawk Steak, Salt Aged Ribeye Steak and a Dingin Boozy Brat Sausage.

“We are delighted with the outstanding Great Taste results,” said Maurice Kettyle, managing director of Kettyle Irish Foods.

Pictured are, from left, Maurice Kettyle, managing director; Stephen McLaughlin, production supervisor; Duane Kille, production manager; Charlotte Wilson, NPD & specifications technologist; and Gemma Jennings, NPD & sales co-ordinator.

“The recognition from the distinguished panel of judges is a testament and a reflection of the passion and dedication to our craft. Great Taste is widely respected and acknowledged as one of the highest accolades for artisan foods.

“Our Malt Keg Beef ribs and Hopfed King Arthur Rib of Beef have truly set a new level for us. Our successful products this year have been the result of continuous development and innovation with a desire to produce exciting mouthwatering food.”

CRAFT BEVERAGES BOUND FOR MIDDLE EAST Beer, cider and gin from Northern Ireland are being exported to the Middle East by Ireland Craft Beers, a Belfast-based distribution and marketing business.

The Belfast-based company has won business with the Fattal Group in Beirut for a 22-strong range of craft beers, ciders and spirits including Mourne Mountain Brewery, Hillstown Brewery, Long Meadow Cider, Shortcross Gin, Copeland fruit infused gin and Ruby Blue vodka and fruit liqueurs.

WILD POWER WHEATGRASS LISTED BY OCADO Wild Power Wheatgrass has won business with top online retailer Ocado for its award-winning range of healthy wheatgrassbased drinks.

Ocado has listed the fourstrong Wild Power range – Pure (wheatgrass), Fuel (wheatgrass with beetroot and blackcurrant), Awaken (wheatgrass with apple and pear) and Refresh (wheatgrass with orange and lemon) – developed by Jacquelyn Stewart, the founder of Warrenpoint-based Squeeze Wheatgrass, in 2016.

GREAT BRITISH CHEESE LISTING FOR YOUNG BUCK Young Buck Cheese from Northern Ireland is in the running for a major award from the Great British Chefs.

Produced by Mike Thomson at Newtownards, Young Buck, a raw milk blue cheese has been shortlisted in the Best New Cheese Producer category in the webbased organisation’s Great British Cheeses.

Great British Chefs is an entrepreneurial business founded in 2010 with the ambition of being the go-to website for foodies.

41

MARKETING NEWS

DID YOU KNOW?

QUORN TV CAMPAIGN TARGETS FAMILY MEAL OCCASIONS R

ecord numbers of consumers looking to reduce their meat intake are turning to Quorn, the delicious, nutritious protein source which is the UK’s best-selling chilled and frozen meat free brand.*1 Quorn is currently strengthening its market leadership, targeting the family meal occasion with category-boosting marketing activity.

The latest TV commercial in the longrunning campaign will feature new and improved Quorn Frozen Sausages. Airing from October 2, it showcases one of the UK’s best-selling meat free SKUs as the centrepiece of a tasty, nutritious family meal.

“As we increase the number of families eating Quorn, by providing great-tasting products that children love and parents

feel good about providing to their family, we’re confident that we can heavily contribute to driving category growth of £45m,” says Julian Cooke, Quorn’s head of UK Category Management.

“We’re the biggest media-spending brand across all frozen and chilled sectors and we’re maintaining that high level of brand investment this year.

“By highlighting just how easy it is to make great-tasting dishes with Quorn, and offering consumers healthier and more sustainable options, we’ll be attracting new shoppers and encouraging brand loyalists to make even more of their favourite meals with Quorn.” *1 IRI 52w/e 20/5/17 *2 IRI & Kantar Worldpanel 13/08/2017

PLENTY INVESTS IN HEAVYWEIGHT MARKETING CAMPAIGN P lenty, the UK’s number one brand of household towel, is continuing its vision to extend household towel usage beyond the kitchen with the introduction of new, longer-lasting rolls that offer double the number of superior quality sheets in every pack.

“Currently the household towel category is highly penetrated at 74% but is declining - 6% year on year, with the overall market volume remaining static,” said Sian Dixon, brand manager for Plenty.

“Because of this, consumption is key to unlock future growth. In order to capitalise on this growth potential, manufacturers must deliver products that perform when it matters.”

“Each new longer roll offers a more 42

convenient solution to household tasks. With the same great performance in every sheet, it’s even easier for consumers to expand their usage throughout the home.”

To drive awareness of this discretionary category, Plenty will continue to invest with a multi-million heavyweight marketing campaign. A new TV campaign, which will see Plenty reach more than 20m viewers over the campaign period, builds on the brand’s 20-year heritage as a household hero with the evolution of much-loved brand ambassador Juan Sheet – into ‘Super Juan’.

New, longer-lasting Plenty is available in all supermarkets and select independent retailers.

Meat free shoppers spend up to 5 times as much in-store as non-meat free shoppers*1 Meat free is bought by almost nine and a half million shoppers*2 80% of category shoppers are meat-reducers*2 Quorn is worth £167m*2

DEVENISH ANNOUNCED AS PLATINUM SPONSOR OF WORLD DAIRY SUMMIT Belfast-based sustainable farming and food company, Devenish, has been named as the Platinum Sponsor of the World Dairy Summit to be held at the Belfast Waterfront over October 30-November 2.

“The Summit aligns closely with our company strategy, One Health, From Soil to Society, which focuses on the importance of nutrient utilisation in soil, plant, animal, environmental and human health, as key and interlinked components of the value chain,” said Richard Kennedy, Group CEO with Devenish.

IRWIN’S BAKERY ‘NETS’ NEW PARTNERSHIP Irwin’s has announced a new partnership with Netball Northern Ireland, which aims to promote participation in the sport.

The collaboration is a milestone for Irwin’s as the first time the bakery has backed an all-female programme and comes at an exciting time for Netball Northern Ireland as the national team recently secured qualification to the Commonwealth Games in Australia in 2018.

“As a family-owned business with a commitment to supporting our local community, we are always looking for new ways to encourage people to live a balanced, active lifestyle,” said Colette Wilson, Irwin’s Bakery.

IT NEWS

LIDL LEADS THE WAY WITH NEW GREEN ENERGY INSTALLATION I rish cleantech firm Airsynergy, together with Lidl, has announced the installation of ground-breaking Intelligent Smart Poles (ISPs) in Drogheda.

The ISPs, developed and patented by Dublin Airport-based Airsynergy, lay claim as the first of their kind to run off wind and solar power, bringing an off-grid lighting solution to Ireland.

The ISP looks and works like a normal street light, but is a hybrid smart pole using wind and solar energy to continuously power itself off-grid.

As well as commercial installations like the one in Lidl, the ISPs are suited to other locations such as retail parks, construction sites, agriculture sites and others where sustainable lighting, monitoring and measurement are required.

In an effort to introduce more green aspects to their stores, Lidl has installed two of the cutting-edge ISPs in the carpark of their recently reopened Drogheda outlet. The installations ensure the carpark continues to be well-lit for shoppers during late hours.

“The new Intelligent Smart Poles at our location in Drogheda are a great example

of Lidl trialling innovative technology at our new concept stores,” said Deirdre Ryan, head of Corporate Social Responsibility at Lidl. “It is fantastic to be able to do this with an indigenous Irish company who are as committed to the environment as we are.”

NI SHOPPERS STRONG ONLINE BROWSERS Shoppers in Northern Ireland are more likely to shop using their personal smartphone or tablet compared to the rest of the UK, according to the Barclays Corporate Banking Online Retail Report, From Browse to Buy: The Conversion Challenge. The research finds that retailers may be losing out on valuable sales because consumers are finding it difficult to complete transactions using their mobile phones. This is leading to the phenomenon of ‘device switching’ where consumers browse for products on their mobile phone and then switch to another device.

AUGMENTED REALITY APPS COULD REVITALISE HIGH STREET

Pictured at the Lidl in Drogheda are Deirdre Ryan, head of Corporate and Social Responsibility at Lidl, and Gerry Butler, CEO of Airsynergy.

GOOGLE HEADLINES NI CHAMBER CONFERENCE

Augmented reality shopping apps can provide consumers with richer experiences and greater value that can lead to increased store footfall and conversion rates for brick-andmortar retailers, according to new research from Warwick Business School.

The study, Enabling smart retail settings via mobile augmented reality shopping apps, also found that AR apps can help to reduce return rates at traditional retailers one of the major issues they face.

CHRISTMAS EFFECT ALREADY UNDERWAY Pictured are, from left, Gori Yahaya, head of Training at Google’s Digital Garage; Ann McGregor, NI Chamber; Vincent Harrison, Dublin Airport; and Ellvena Graham, president, NI Chamber.

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ori Yahaya, head of Training at Google’s Digital Garage, provided a keynote speech to over 700 members of the local business community at the Northern Ireland Chamber of Commerce and Industry (NI Chamber) Annual Networking Conference at St George’s Market last month.

The conference, held in partnership with headline sponsor Dublin Airport and 44

supporting sponsor Belfast City Council, was designed to give companies from across Northern Ireland the opportunity to meet, engage and participate in networking activities aimed at creating new business connections. It also featured a large market place with over 100 companies exhibiting their products and services, showcasing the best of Northern Ireland business.

New research from ChannelGrabber, a provider of multichannel eCommerce software, has found the Christmas 2017 peak selling season will begin around mid-September this year, and end as soon as December 20.

ChannelGrabber has put together a detailed guide to help online sellers understand the trends and patterns of the key Christmas selling period and help them plan for 2017 to ensure they maximise sales and customer satisfaction.

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BUSINESS NEWS

COVENEY HIGHLIGHTS BREXIT ISSUES AT NI CHAMBER EVENT

Pictured are NI Chamber President Ellvena Graham, Irish Foreign Affairs and Trade Minister Simon Coveney TD, BT’s Paul Murnaghan and NI Chamber Chief Executive Ann McGregor.

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imon Coveney TD, Irish Minister for Foreign Affairs and Trade, has met with businesses in Northern Ireland to discuss Brexit at an event hosted by the Northern Ireland Chamber of Commerce and Industry (NI Chamber) and BT. The Minister, who is also responsible for Brexit, met with over 100 of Northern

Ireland’s leading businesses at a breakfast in Belfast’s Merchant Hotel.

“The voice of business is vital in the debate on Brexit and dealing with its impact on Northern Ireland,” he said.

“And we are at a critical juncture now in terms of making that voice heard.

“Our current border arrangement has been a vital part of our shared peace, just as it has been a critical facilitator of Northern Ireland’s £3.6bn of exports to Ireland annually. This is more than a third of all Northern Ireland exports.

“The best way to ensure we preserve the kind of border arrangements that have served us so well is for the UK and Northern Ireland to remain in the Customs Union and Single Market.”

Ellvena Graham, president, NI Chamber, said: “Because many of our businesses export to Ireland, or operate on an all island basis, many firms here are rightly concerned about the impact of Brexit and as a Chamber our priority must therefore be around protecting the all-island market and supply chain.”

RE-GEN WASTE TO INVEST £9M OVER THREE YEARS R e-Gen Waste, one of Europe’s most advanced material recovery facilities, is investing £2m in its paper recycling lines as part of a £9m overall investment earmarked for the next Re-Gen three years.

Managing Director Thirty new jobs will Joseph Doherty be recruited during the construction phase, and 12 fulltime positions will be created to support the recovery of the highest grades of recycled paper, taking the total workforce up to 205.

This new investment will enable the company to significantly increase paper exports, and continue serving customers across the world for many years to come.

“The completion of the project is hugely significant on a number of 46

fronts,” said Joseph Doherty, managing director of Re-Gen. “Firstly as an ambitious company with innovation at the core of everything we do, we are making a statement of intent about our commitment to our employees and aspirations for the future.

“The plant upgrade will enable us to achieve a muchimproved performance, giving us a far stronger and more competitive position in the global paper market.”

Re-Gen will generate turnover this year in excess of £28m, with operations including Waste to Energy, Mixed Dry Recycling processing, Municipal Solid Waste processing and engineering.

ABC COUNCIL TARGETS FOOD & DRINK SECTOR Businesses and entrepreneurs in Armagh, Banbridge and Craigavon are being urged to sign up for a packed programme of events as the Council launches its Enterprise Week (November 13-18).

Under the theme of Inspire, Innovate and Invest, the week supports ambitions to create over 7,000 new jobs within the Borough by 2026 and includes free events providing practical advice for both start-ups and established businesses.

The area is already home to the Food Heartland initiative due to its abundance of award-winning agrifood businesses, artisan producers and chefs.

DUNBIA SHOWCASING OPPORTUNITIES AT SKILLS NI Dunbia will be attending one of the largest career events for young people in Northern Ireland, Skills NI over October 18-19 at the Titanic Exhibition Centre Belfast.

“From apprenticeships in electrical and refrigeration, to opportunities in the award-winning Butchery Academy, Dunbia has a wide range of career prospects for young people,” said Johanna Donaghy, training manager at Dunbia. “Dunbia thrives on seeing young people excel, which is why we place such emphasis on creating opportunities in our dynamic and growing industry.”

RIVERRIDGE ADDS NEW FOOD WASTE VEHICLES Local waste management company RiverRidge has added two new food waste vehicles to its fleet of 95 vehicles, to meet increasing demand for food waste recycling.

New regulations introduced by the NI Environment Agency earlier this year, setting targets for the amount of food waste sent to landfill, mean any business producing more than 5kgs of food leftovers must now dispose of it in a separate bin for collection.

APPOINTMENTS

PEOPLE ON THE MOVE...

IN ASSOCIATION WITH...

NEW APPOINTMENTS AT MOUNT CHARLES M

Gerry Martin

Philip Wood

CIM APPOINTS FOOD & DRINK AMBASSADOR

DAIRY UK APPOINTS NEW CHAIRMAN

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he Chartered Institute of Marketing (CIM) has appointed six experts, including a food and drink representative, to a newlook, ambassador-led board to help drive activities in Ireland.

The move is aimed at growing the number of chartered marketers in the region, and providing a greater level of support to members.

The new Food and Drink Sectoral Ambassador, Stephen Allen is currently chief commercial officer at Bawnbua Foods, a CIM Fellow and Chartered Marketer.

He has over 20 years of food marketing experience, and has had a connection with the CIM since 1998.

ount Charles has named Gerry Martin as vending service manager, joining the group with over 20 years’ experience in the vending industry, with previous roles including all-Ireland operations manager at both Selecta and Autobar Vending.

In his new role, Martin will manage and grow client relationships across the private and public sectors in both NI and RoI, ensuring each client receives the highest levels of customer service.

Philip Wood, meanwhile, has been appointed senior bid manager. He has held a number of senior leadership and account management roles, with previous employers including RAC Motoring Services, Teleperformance and Transcom.

He now leads the bid management team at Mount Charles, co-ordinating comprehensive, creative and tailored responses to new business proposals and contract renewals.

D

Paul Vernon

airy UK has appointed Glanbia Cheese Chief Executive Paul Vernon as its new chairman, succeeding Dr David Dobbin (formerly with Dale Farm).

“The Board and the executive team at Dairy UK would like to express their thanks to David for his dedication in guiding Dairy UK and the industry forward during his period as chair,” said Dr Judith Bryans, CEO of Dairy UK. “We are lucky to be gaining another leading industry figure in Paul Vernon, to lead Dairy UK through what will be an extraordinarily busy and challenging period. Paul enjoys widespread respect and support across the industry and is an ideal successor to David.”

Unit 2, 1 Edgewater Road, Belfast Harbour, Belfast BT3 9JQ Tel: +44 28 9077 0999 Fax: +44 28 9078 1172

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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

KEOGH’S FARM LAUNCHES NEW CRINKLE CUT RANGE

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eogh’s Farm has added a new range to its award-winning potato product portfolio, Keogh’s Crinkle Cut Crisps, the first and only Irish-owned, grown, cooked and flavoured crinkle cut crisps on sale in the Irish market.

Available in four flavours, Keogh’s Crinkle Cut Crisps remain true to the core values of the North Country Dublin family business and use only the finest Irish ingredients in their creation.

Irish Cheddar and Red Onion, a new take on the classic combo, is created with a robust cheese from Carberry, Co Cork and paired with Irish red onion.

Atlantic Sea Salt is paired with Balsamic Vinegar perfectly balancing the sharp and the sweet, with vinegar sourced from Llewellyn’s Orchard in Lusk, Co Dublin.

Flame Grilled Irish Steak flavour contains 100% Irish steak, flame grilled and ground down into a seasoning, while

LOCAL DJ LAUNCHES HOT CARIBBEAN PICKLE T

otally Hot, a new Caribbean pickle, has been created and launched by one of Northern Ireland’s leading DJs and music presenters.

Carolyn Stewart, a presenter on u105 FM, has developed the Totally Hot pickle as the first in a series of products reflecting her interest in food and especially Caribbean dishes.

Totally Hot features strips of peppers, onions and chilli in a spicy liquor. The product is being produced by award-winning Erin Grove in Enniskillen in Co Fermanagh, to Carolyn’s recipe.

Erin Grove has won a string of UK Great Taste awards, including three-stars for its Blackcurrant Preserve in this year’s competition.

The broadcaster started turning knowledge gained in Jamaica into her own recipe about two years ago, and has received assistance from Food NI.

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Irish Sea Salt and Crushed Black Pepper uses Irish Atlantic Sea Salt.

“Crinkle Cut crisps are something we’ve been experimenting with for a while on the farm,” said Tom Keogh, managing director at Keogh’s Farm. “I’m personally a big fan of the strong bite and more intense flavour that this type of crisp provides and getting the balance between texture and flavour right was the most important thing for us.”

LOCAL SEAFOOD SPECIALIST LAUNCHES INNOVATIVE PATES E

ast Coast Seafoods, a leading Northern Irish supplier of fish and seafood to retailers and foodservice, has introduced a new crab butter and a three-strong range of handmade pates.

The new products have been developed

by East Coast, run by husband and wife team Marty and Eileen Johnston, in collaboration with chef and restaurateur Nick Price.

East Coast, based in the small harbour at Ballyhornan in Co Down since 1988, has an established reputation as a supplier of a broad range of fresh fish, especially salmon. It has also won UK Great Taste awards for its premium smoked salmon marketed under the Ballyhornan brand.

The new pates are smoked salmon, smoked mackerel and smoked trout which are produced in the company’s three smokers.

Q&A

IN THE HOT SEAT SIMON TOYE, GROUP DEVELOPMENT CHEF WITH THE MOUNT CHARLES GROUP

TELL US ABOUT YOURSELF My background is very much kitchen based, starting as a trainee chef with the Europa Hotel when I was 16, before moving to London when I was 18 and working at the Intercontinental Hotel on Park Lane. Locally, I worked at Nick’s Warehouse in the early 1990s before moving to the Botanic Inns Group and, most recently, holding the position of executive chef at Deanes.

WHAT DOES A TYPICAL DAY INVOLVE? The great thing about this role is that no two days are the same. Mount Charles oversees almost 100 food outlets, across numerous sectors, and at any one time I can be developing a menu for a recently-awarded tender or advising a newly-acquired client on the company’s operating procedures. Inbetween that, I may have to squeeze in a meeting with the operations director about an upcoming site visit or menu change.

WHAT HAS BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? It would have to be obtaining my current role. The transition from working in a restaurant to working in an office environment was a daunting one, but the skill set I obtained in the kitchen in terms of working in a pressurised, fast-paced environment has definitely eased the adjustment.

WHAT DO YOU ENJOY MOST ABOUT YOUR JOB? I love the diversity of the role. I have met so many people through this job and from such a variety of backgrounds. The team I work with are so talented which both motivates and excites me every morning when I work through the doors of Annon House.

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WHAT IS YOUR MOST DIFFICULT TASK? A key remit of my position is to constantly review and improve our menu portfolio.

We cater to a wide range of sectors, including healthcare, retail and education and it can be challenging to create a menu that suits everyone’s tastes. My job is to create a balanced offering that keeps everyone happy.

WHAT IS THE BEST ADVICE YOU HAVE EVER RECEIVED? Never regret anything. Always look forward and use your mistakes as a learning tool.

WHAT IS YOUR BIGGEST GRIPE? My biggest gripe is dealing with people who cannot take constructive criticism and refuse any level of help or advice. No one is perfect and we all need to be able to accept that if we want to be better.

WHAT TALENT WOULD YOU LIKE TO HAVE? I would like to improve my gardening skills. Having recently moved house, it would definitely help.

WHAT ARE YOUR FUTURE PLANS/ AMBITIONS? I plan to continue to enjoy my role with Mount Charles Group and stay committed and focused to enhancing the Mount Charles offering.

WHOM DO YOU MOST ADMIRE? I have been very lucky to work with a lot

of fantastic people but Trevor Annon, chairman and founder of Mount Charles, is definitely someone I hold a lot of admiration for. His journey from setting up his own business in 1988, to currently employing over 2,000 people in an organisation that now turns over £35m, is so inspiring. His commitment to local people and local produce, as well as his determination to maintain the core values he set out almost 30 years ago is commendable.

WHERE IS YOUR FAVOURITE PLACE? Anywhere in Spain, with Seville being my absolute favourite. I started visiting the islands initially and then transitioned onto the mainland and it never fails to take my breath away.

WHAT IS YOUR FAVOURITE FOOD PRODUCT? I recently invested in a Kamado Grill and I’ve never looked back. It cooks meat like I’ve never tasted (on the condition that the meat is purchased from Hannan’s in Moira).

HOW DO YOU RELAX? I really enjoy a good box set and I’m a huge Game of Thrones and Breaking Bad fan. I also like to garden and, not surprisingly, cooking remains a preferred pastime.

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