Ulster Grocer

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40 years at the heart of the Northern Ireland food industry

SEPTEMBER 2015

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CONTENTS

email: info@ulstergrocer.com Volume 50, Number 8 September 2015

www.ulstergrocer.com

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14-15

Editor: Alyson Magee E: alysonmagee@greerpublications.com Sales Manager: Mark Beckett E: markbeckett@greerpublications.com Senior Accounts Manager: Michelle Kearney E: michellekearney@greerpublications.com Contributors: Seamus McCaffrey, Karen Blair

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Art Editor: Karen Donnelly Production Manager: Stuart Gray Accounts: Gerardine Carson

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8 • Ulster Grocer | JANUARY 2011

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12 DON’T MESS WITH THE MAINE MAN: Launching a branded Maine range into the retail sector for the first time in 2013 has been a highlight for William McLaughlin, key account manager at Maine Soft Drinks and Taekwondo 4th Dan Black Belt.

Contents

Ulster Grocer is published by Greer Publications 5B Edgewater Business Park, Belfast Harbour Estate, BELFAST BT3 9JQ Tel: 028 9078 3200 Fax: 028 9078 3210 Web: www.ulstergrocer.com

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14-15 CELEBRATING EUROSPAR: Fifteen years after the first store opened in Northern Ireland, rising demand for EUROSPAR has made it Henderson Retail’s fastest growing symbol group. The first one – EUROSPAR Warrenpoint – is also profiled on ps 10-11.

22-27 – GREAT EXPECTATIONS: Have followed the success of Northern Ireland producers in previous years and, fortunately, Great Taste 2015 again delivered great results with local products picking up a multitude of gold stars.

28 AVONDALE ANNIVERSARY: The Co Armagh company started 50 years ago by two brothers growing market vegetables is now one of Northern Ireland’s biggest agri-food success stories re-investing about £20m a year back into the NI economy.

32-33 CHRISTMAS AROUND THE CORNER: Hard to believe but impossible to ignore, the run up to the festive season is upon us. With retailers already placing their orders for seasonal produce, UG looks at a few of the key products to stock this year.

42 IN THE HOT SEAT: When not offering bespoke recruitment services to the local agri-food sector, Karen Nicholson, director of NI Resourcing, enjoys the North Coast as well as travelling further afield to Asia and, next up, South America.

ULSTER GROCER

Publishers: James and Gladys Greer

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NEWS

Editor’s Comment: Producers need more than Gold Stars

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he Northern Ireland food and drink industry is celebrating another raft of gold stars recognising its quality at Great Taste 2015, and gearing up for the Year of Food 2016.

Meanwhile, our local farmers have been demonstrating over unsustainable prices at Stormont and Brussels. The dairy crisis grabbed the spotlight, with retailers relenting to media pressure and raising prices paid to producers, but of course many other agricultural sectors are in the same position.

So, on the one hand, we have this great produce lauded for its quality and provenance and, on the other, we have producers on the brink of leaving the agri-food industry.

Yes, EU measures are needed to alleviate the impact of global volatility in the commodity markets but, closer to home, it’s all about convincing consumers to pay the right price for goods; not the artificially-low prices supported by EU subsidies and supermarket price wars but a move towards a price tag reflecting the actual cost of production.

This is the message our food industry bodies need to convey to local consumers, or there will be no future for all our fabulous artisan food and drink producers.

Alyson Magee

Local farmers protest at Stormont and Brussels

Pictured at the September 4 demonstration at Stormont are, from left, UFU president Ian Marshall, NIFDA Vice Chairman Declan Billington, Agriculture Minister Michelle O’Neill and NI Assembly ARD Committee Chair William Irwin.

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isappointment has been expressed by the Ulster Farmers’ Union (UFU) over the aid package offered to the agriculture sector by the European Commission (EC), following days of protest highlighting a cash flow crisis among farmers.

Over 500 farmers, processors, retailers and other supporters attended a demonstration at Stormont on September 4 to highlight serious difficulties currently faced by the local agriculture sector due to a lack of profitability in the food supply chain.

A UFU delegation then joined thousands of other farmers as part of an EU-wide demonstration organised by European farmers’ organisation COPA-COGECA in Brussels on September 7.

“Farmers across many sectors are feeling the impact of prices that are not sustainable,” said Ian Marshall, president of UFU. “We need an urgent review of the functionality of the supply chain. However in the short term, the Commission must come up with a plan to

strengthen current safety nets and ease cash flow difficulties. This is vital as we approach what will be one of the toughest winters in memory for farming families.”

The Brussels demonstration coincided with presentation of the EC’s package of measures, which Marshall said had few new ideas and insufficient support for the beleaguered dairy sector in particular.

UFU is pushing for an intervention support price for dairy products and earlier in September, Marshall – together with NI Agriculture Minister Michelle O’Neill and representatives from Dairy UK – met with European Agriculture Commissioner Phil Hogan to press for additional support for the dairy sector.

While the EC’s package contained some additional aid for dairy and pig farmers, UFU said other sectors also facing tough times were largely ignored.

“It is unfortunate that thousands of protesting farmers did not persuade the Commission it needed to be more generous,” said Marshall. “What we have is a deep crisis, largely caused by events over which farmers have no control.”

Among supporters of the demonstrations was the Northern Ireland Independent Retail Trade Association (NIIRTA).

“Commissioner Hogan and the EC need to accept the seriousness of the position facing all parts of the local farming and food industry,” said Glyn Roberts, chief executive of NIIRTA. “NIIRTA strongly encourages its members to sell milk, meat, poultry and other products at a price that is fair to both the farmer and consumer. Our members source nearly 100% of their meat and poultry from local farmers and processors and are committed to sourcing as much food as they can locally.”

Retail sector raises Living Wage issue

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retail delegation met with Secretary of State Theresa Villiers earlier this month to discuss concerns over the National Living Wage and the current political crisis at Stormont.

The delegation, representing the Northern Ireland Independent Retail Trade Association (NIIRTA), raised concerns over the potential impact of both the Living Wage and a potential dissolution of the Northern Ireland Assembly on the retail sector and wider economy.

“If the Assembly and Executive falls, it will make it increasingly difficult to address challenges around planning reform, rating policy, town centre dereliction, Corporation Tax and many other key economic priorities,” said Glyn Roberts, chief executive of NIIRTA. “We need to see a sustained effort by all parties to show leadership, work through the problems, find agreement and get back to making the economy the central political focus.

Full implementation of the Stormont House Agreement is the best way forward and we urge all the key players to go the extra mile to make this happen.”

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NIIRTA’s delegation is pictured with NI Secretary of State Theresa Villiers at Stormont.

NEWS

Fane Valley and Lakeland Dairies form strategic collaboration

Pictured are, from left, Michael Hanley, chief executive, and Alo Duffy, chairman of Lakeland Dairies’ Group with William McConnell, chairman, and Trevor Lockhart, chief executive of Fane Valley Co-operative.

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ane Valley and Lakeland Dairies have announced they will create two major new joint venture businesses to enhance economies of scale and overall competitiveness for their farmer members, milk producers and customers at home and abroad.

The news follows on from the announcement, covered in last month’s Ulster Grocer, of a merger between Ballyrashane and

Town of Monaghan co-ops to achieve greater scale and competitiveness in the volatile global dairy market.

Fane Valley and Lakeland Dairies are neighbouring businesses, each with a heritage of co-operative farming spanning over a century, sharing common business development aims in the interests of their members, producers and rural communities.

Recognising the opportunities presented by the continuing growth and expansion of the agri-food industry, on the island of Ireland and internationally, the co-operatives have agreed to a combination of their respective dairy and agribusiness operations for mutual commercial benefit.

Two specific joint venture companies have been created, an Agribusiness Joint Venture and a Dairy Joint Venture. The agribusiness venture will be managed by Fane Valley with Lakeland Dairies as a partner and shareholder, while the dairy venture will be managed by

Lakeland Dairies, with Fane Valley as a partner and shareholder.

A full merger of the two societies will potentially be considered in the future, subject to member approval in each cooperative.

“The combined strength and backing of both co-operatives will ensure success for our agribusiness and dairy operations and will underpin the future success of our business,” said Trevor Lockhart, chief executive of Fane Valley.

Michael Hanley, chief executive of Lakeland Dairies, said: “This development underpins our mutually shared ambition to provide the highest possible milk prices to producers. Through this combination, we are adopting an innovative and strategic approach to maximising our efficiencies and overall strength in addressing the growing worldwide market demand for dairy products and food ingredients.”

Moira butcher to chair World Steak Challenge A

ward-winning Moira butcher George McCartney is to lead an international panel of meat scientists, master butchers, grillers and chefs judging the first World Steak Challenge.

Prime beef producers from more than 10 countries will be competing to win the title World’s Best Steak in the first ever global championships to be held in Britain on October 15.

Entries have been received from Australia, England, Ireland, the Netherlands, Uruguay, Canada, New Zealand, the United States of America and Japan for the competition, which is organised by William Reed Business Media brand Global Meat News.

“This contest of steak goliaths pitches producer against producer, breed against breed, and country against country,” said

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Rod Addy, editor of Global Meat News.

“It celebrates the extreme bliss of eating steak as part of a healthy balanced diet and will establish a new benchmark quality standard of steak production around the globe.

“The standard of producers competing is matched by the incredible calibre of judges who will assemble to put the sirloins through a series of rigorous tests. The world unites over steak, but it remains to be seen which producer – and which country – will be able to say it truly has the best of the beasts.”

In addition to winning the top accolade, gold and silver medals will be awarded following the first round of technical judging, with a second round of judging taking place to decide the World’s Best

Steak Producer 2015.

Also on the panel for the technical judging are master griller Fernando Larroude of the Gaucho Group; meat scientist Dr Phil Hadley; celebrated Parisian butcher YvesMarie Le Bourdonnec; South African master butcher Alan Franck; Meat & Livestock Australia (MLA) business development executive Josh Anderson; chef and food writer Kevin Ashton; and the executive chef of the renowned M restaurant Mike Reid.

Joining them are the consumer judges for the second round of the World Steak Challenge: the food writers Sudi Pigott, Xanthe Clay and Jemima Sissons; director of documentary Steak (R) Evolution Franck Ribière; BBC magazine editor Keith Kendrick; and the British BBQ champion Al Harris aka Dr Sweetsmoke.

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NEWS

Heavenly Tasty Organics FFI trade show secures new €300,000 contract fully booked

Shauna McCarney-Blair and her husband James are the founders of Heavenly Tasty Organics, which was recently accredited to the BRC Global standard.

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o Tyrone-based Heavenly Tasty Organics has secured a new €300,000 contract with SuperValu, following on from recent listings with Ocado and Amazon.

The new contract includes almost 200 SuperValu supermarkets in both Northern Ireland and the Republic of Ireland. Heavenly Tasty Organics will supply SuperValu, Ocado and Amazon with its recently launched lines Happy Halo Bites, Coconut Squishies drinks and Yummy Wafer Wisps.

A manufacturer of organic baby and toddler snacks and weaning meals, its snack range

includes superfoods such as kale, spinach, coconut milk and pumpkin and are 100% organic, as well as free from added salt and sugar.

Shauna McCarney-Blair, who formed the business with husband James in 2009, said the listings with SuperValu, Ocado and Amazon represent a major endorsement of the company’s innovative snack range in the key British and Irish markets. “They provide us with a firm springboard for faster growth in Britain and the Republic.”

The company has been highly commended in the Organic Food Awards organised annually by the Soil Association, has won UK Great Taste awards for its products, and recently achieved BRC certification for Agents and Brokers, a globally recognised food industry standard which assists in ensuring levels of safety, quality and legality for businesses in the food industry.

“We are currently the only baby food company in the UK and Ireland to hold this accreditation which is a huge achievement to our company and will enable us to continue our expansion into new markets,” said McCarney-Blair.

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he Food Force Ireland Direct Supply Trade Show is fully booked, with even greater numbers of exhibiting suppliers and retail customers set to attend this year’s event, at the Culloden Hotel on September 28.

The event is organised by Debra Johnson, trading controller of Food Force Ireland.

Quiz Night Debra will also be hosting a Ruby Curry quiz night in aid of Cancer Research UK from 7.30pm on October 20 at Ramada Plaza Shaw’s Bridge. Call Debra on 07970 836763 for further information.

Debra Johnston

SUBWAY NI sponsors Northern Ireland Boys Football Association

Jim Weir (left), League secretary for the Northern Ireland Boys Football Association is pictured with Scot Heyes, marketing chairman of Subway NI, and League players.

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ubway NI has signed a major multi-year sponsorship deal worth £60,000 with the Northern Ireland Boys Football Association (NIBFA), which will see the convenience food retailer become both the National League and popular NIBFA Cup competition’s official sponsor until 2018.

Subway NI sponsored the National League for the first time in 2014 as part of the local franchisees’ wider activity programme with youth football. Subway NI currently employs over 650 staff in their 92 locally owned and operated franchises, providing a wide range of convenient, tasty and healthier food choices.

“Our strategic, supportive partnership with NIBFA and the National Youth League represents a perfect match for Subway and we are proud to be proactively supporting a forwardlooking, ambitious League and cup competitions which demonstrate and promote passion, drive, and a will to succeed,” said Scot Heyes, marketing chairman of Subway NI.

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RETAIL NEWS perspective - INDEPENDENTS

Moira hosts first Speciality Food Fair M

Pictured are, from left, Alderman Allan Ewart (chairman of Lisburn & Castlereagh City Council Economic Development Committee), Chris McGowan (Great British Menu & Wine and Brine, Moira), Julieann Mooreland (DARD, NI Regional Food Programme), Sarah Johnston (LCCC Rural Development Officer) and Alderman Jim Dillon.

oira Demesne hosted its first Speciality Food Fair in August, with the joint venture between Lisburn & Castlereagh City Council and the NI Regional Food Programme welcoming an estimated 4,000 visitors.

The event showcased the quality and vibrancy of the local artisan food and drink sector, in the Moira Demesne marquee which opened out to speciality mobile coffee and gourmet street food vendors in the garden and a tipi housing the café bar zone.

“The collective of local food producers here highlights the farming heritage not only in this region, but in Northern Ireland as a whole,” said Alderman Allan Ewart, chairman of Lisburn & Castlereagh City Council

Economic Development Committee.

“The council sees this as a pilot event in the lead up to the 2016 Year of Food and I think it is fair to say that we have a great deal to look forward to. The regional artisan food on offer here today is tremendous and offers a great opportunity for producers to chat directly to customers and to really influence long term buying trends.

Vendors included Abernethy Butter, Krazi Baker, Café Livanto, Forthill Farm and the Fabulous Food Factory, while kitchen sessions were hosted by Charlie Cole of Broughgammon Farm, Stevie Higginson of Square Bistro in Lisburn and Chris McGowan of Great British Menu.

Initiative sharpens skills of Northern Irish butchers O

ver 100 butchers across Northern Ireland and the border regions of the Republic of Ireland have joined the Butchery Excellence Scheme launched last year by Montgomery Food Consulting.

Rhonda Montgomery, founder and chief executive of the Aughnacloy-based company, has a wealth of experience in meat processing and quality management systems with industry leaders such as Dunbia and Linden Foods, and is assisted by respected chef and food specialist Sean Owens as managing director.

A team of nine experts offers a broad range

of professional training, skills development and business growth services to its butcher, deli and independent food retailer members.

“Butchery Excellence is based on my knowledge and experience working with butchers over 16 years,” said Montgomery.

“I saw a need for such a programme because there’s an acute shortage of skilled butchers in what is one of our most important sectors.

“What I set out to develop was a structured and practical programme that would develop a sustainable pipeline of skilled butchers for the retail and processing sectors.”

Sean Owens, managing director of Montgomery Food Consulting

Salt-aged pastrami launched by Northern Irish producer G

Joe Quail, managing director of Quail’s Fine Foods

ourmet beef producer and deli Quail’s Fine Foods has developed saltaged beef pastrami as a key product for marketing in Britain.

The family business, based in Banbridge, is sourcing the beef from its own 100-strong grass-fed herd for ageing in its Himalyan salt chamber. Quail’s also sells the beef in its successful deli, which is a member of the Guild of Fine Food and secured a series of Great Taste awards last year for its steak.

“While the success of our steak in the

Great Taste Awards has attracted great interest in Britain, I wanted to develop a different product for what could become an important market,” said Joe Quail, managing director of Quail’s Fine Foods. “I wanted to showcase the quality and taste using beef dry-aged in our own Himalayan salt chamber for a market which, I believe, offers significant growth potential for us.”

The brisket of beef for the new pastrami is aged in the salt chamber for two weeks, then slow cooked for around 10 hours and peppered.

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RETAIL NEWS – SYMBOLS

New Costcutter app offers retailers greater control C

ostcutter Supermarkets Group retailers can now use a new mobile app, offering instant access to product, promotion, order and invoice information.

Available on both Apple and Android devices, the free mobile app gives the Group’s members on-the-go access to its ActivHUB secure online portal, which was introduced last year.

Retailers can scan, search and order products from their mobile and access featured promotions, offers on the Independent own brand range, order and invoice summaries, planograms and keep up to date with all the symbol group’s news and service announcements.

“ActivHUB has been very well received by our members and ActivMOBILE is the natural next step,” said Kevin Widdrington, IT director for Costcutter Supermarkets Group. “It’s the latest development in our ongoing drive to help our members harness technology to enhance their store operations. Giving instant access to data, communication and essential day-to-day information, it was developed in close consultation with our retailers.”

ActivMOBILE is the latest technology system developed by Costcutter Supermarkets Group as part of its ActivTechnology suite and follows ActivOC and ActivHUB. Meanwhile, Independent, the brand owned by Costcutter Supermarkets Group, has launched a new range of pre-packed

sandwiches to help retailers grow their share of the key lunchtime market.

The range, offering standard sandwiches, deep fill sandwiches, wraps and sub rolls, has 17 different variants; from the staple Ham and Cheese sandwich and a deep fill BLT to wraps including Southern Fried Chicken and Chicken and Stuffing sub rolls.

The sandwiches, which are available direct to store, are the latest addition to the Independent range and are competitively priced while also offering retailers a strong margin.

A consumer meal deal is also available with consumers buying a sandwich and a drink and getting a free bag of Independent Specialist crisps.

Henderson Wholesale treks for children living with cancer

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Henderson Wholesale staff members who took part in the Tanzanian Tribal Trek for Cancer Fund for Children included, l-r: Nuala Marley, Sorcha Chipperfield (Cancer Fund for Children), Paula Daly, Kevin Hammett, Catriona Smyth, Justin Hayes and David Downey.

ollowing on from its Tanzanian Tribal Trek, in which a team from the Henderson Group participated this past June, Cancer Fund for Children is currently seeking people to join its Rockies Trek in June 2016.

Cancer Fund for Children provides vital practical and financial support services, and therapeutic short breaks for local children affected by cancer, and their families.

Together with around 10 other intrepid souls who’d signed up for the trek, the six-strong Henderson Group team travelled to Tanzania to explore volcanic craters, wild African plains and vast rugged mountains.

All of the Henderson Group trekkers successfully completed the trek, raising £24,000 to support local children living with a cancer diagnosis. The Rockies Trek in June 2016, an eight-day challenge, will take participants to the heart of one of the most beautiful sections of the Rocky Mountains, with iconic views and stunning backdrops at every turn. To find out more, contact Amanda Steele on 028 9080 5599 or at amanda@cancerfundforchildren.com.

Centra supports launch of new kids’ health programme

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ocal cancer charity, Action Cancer, has introduced a new-look health education programme into Northern Irish schools this September with Centra as sponsor.

Action Cancer’s Health Action team has reached almost 500,000 children since 2003. The new programmes support kids learning through play, by engaging in games and team-based physical activities. Two enhanced programmes have been designed to reflect the NI Curriculum for KS1 and KS2 targeting children from nursery to P3 and from P4 to P7.

“Centra retailers are proud to support Action Cancer as it provides life-saving work in schools through this fun and exciting new health programme, supporting local communities across Northern Ireland,” said Nikki McDowell, brand manager for Centra.

Action Cancer’s Health Action programme has been brought to more than 1,000 nurseries, schools and colleges across Northern Ireland, and has received £1m in fundraising from Centra stores and Musgrave NI staff.

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Launching the new programmes are ‘teacher’ Emily McDowell along with Action Cancer’s Health Promotion Officer Nikki Sturgeon, Centra Brand Manager Nikki McDowell and ‘pupil’ Jessica McDowell.

RETAIL NEWS - MULTIPLES

McCool’s SuperValu Ballymoney achieves IIP Gold is supported

by Musgrave Northern Ireland, has achieved IIP accreditation, having been awarded the bronze standard in 2014.

The store now joins the top 1% of UK businesses awarded IIP Gold.

“This started out as a dream in 2013 and, through a lot of hard work and dedication, the team in Ballymoney has achieved this world class standard,” said Peter McCool, owner of the store. “I am very proud of everyone involved.”

Ian Elliott, store manager of McCool’s SuperValu, said: “It is fantastic to be awarded the Gold standard and I am so proud of the hard work and commitment of the team here.

There is a direct link between contented and motivated staff and excellent customer service.

Staff at SuperValu Ballymoney toast their success, following Gold Investors in People accreditation.

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cCool’s SuperValu in Ballymoney has been awarded the prestigious Investors in People (IIP) Gold standard, as the first and only retail brand in Northern Ireland to achieve the accolade.

The IIP standard is a world recognised accreditation, awarded to companies demonstrating exceptional people management practices.

This is the second time the store, which

EUROSPAR creates new jobs for the local community

We have been working very hard to ensure we have happy, secure and tuned-in staff, who have the confidence and skills to provide excellent service to our customers and this accreditation is an acknowledgement of the hard work that we have done.

“We are partnered with Musgrave Retail Partners NI, who have provided us with first class training support that has been essential in keeping staff motivated and engaged. We are now lucky enough to have friendly, wellinformed staff who understand the business and their contribution to it. I believe this is what makes the difference for us and what helped us achieve the Gold accreditation.”

Elaine Sinclair, retail training and development manager, said: “I would like to congratulate all the staff at McCool’s on this fantastic achievement. When we sat down in the Musgrave training unit back in 2013 and claimed we wanted to be World Famous in Ballymoney - people thought we had two heads but this achievement shows the power of dreams combined with an incredible amount of hard work.”

Susanna Hassard, Asda regional buying manager for NI and Scotland, and Tim McVicker, commercial director for Forest Feast.

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enderson Retail, owner of the EUROSPAR, SPAR, VIVO, VIVOXTRA and VIVO Essentials franchises in Northern Ireland, has invested in its first company-owned Subway franchise in Crumlin.

Located inside a state-of-the-art EUROSPAR store, which opened in the summer, the new Subway franchise features the sandwich chain’s latest metro store design, with a long breakfast bench and high stools that seat six people.

A total of £460,000 was recently invested in the new store, adding a multitude of new services and improving the store’s fresh offering.

The store has undergone a complete transformation to accommodate the extra product range, a more spacious shopping experience and some exciting new additions. New services include a B. Price butchery counter, Quinns Gelato ice-cream, Barista Coffee and Daily deli.

In September, the Subway in EUROSPAR Crumlin will hold its first Customer Appreciation Day, offering shoppers a free 6 inch sub when they purchase a 6 inch sub and drink.

Keith Wilson, store manager, with Rachel McAlernon, customer advisor.

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Asda GB contract secured for Forest Feast Street Food

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ocal dried fruit and nut business Forest Feast has landed a valuable contract with Asda to bring its recently launched Street Food snack range into 157 of its stores across GB. Forest Feast Street Food has been stocked in all Northern Ireland Asda stores since April this year, and the retailer will now become the first major multiple to stock its Spanish, Thai, USA and Indian snack mixes in GB. Forest Feast developed its Street Food range following a substantial investment into its Portadown-based production facilities including processing and packaging technology last year.

Inspired by the sights and sounds of international cuisine, the dried fruit, nut and snack mixes tap into the growing consumer trend for street food. Products within the range include Forest Feast Louisiana Hickory BBQ mix, a blend of hickory smoked almonds, barbeque green peas with jalapeño and honey mustard sesame sticks.

The Forest Feast Street Food lines now being stocked in 157 Asda stores in GB are Forest Feast Louisana Hickory BBQ, Koh Samui Thai Spice, Ir de Tapas and Kerala Cashew & Coconut Spice.

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STORE FOCUS

EUROSPAR Warrenpoint Brian Coghlan, manager, and Des McVeigh, owner of EUROSPAR Warrenpoint

This September the EUROSPAR franchise, owned by family-run company Henderson Group, is celebrating 15 years in business within Northern Ireland. One of the first independent stores to open in Northern Ireland under the brand name was owned by the McVeigh family. When the family first set up shop, the focus was to offer an abundant array of fresh, local quality produce in the style of a Continental supermarket and to this day the focus remains the same.

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ifteen years on from launching Northern Ireland’s first EUROSPAR on The Square in Warrenpoint, Des McVeigh remains an Henderson Wholesale supplies most of EUROSPAR Warrenpoint’s abundant fresh produce display.

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innovator in the local grocery market.

Renovation work is nearing completion to accommodate the latest evolution of

EUROSPAR Warrenpoint; this has lead to the integration of the local Post Office and Royal Mail franchise into the store. Four employees from the old Post Office will be joining the EUROSPAR team, of which five staff members have also undergone training to assist in the full-service Post Office.

To make room for this latest addition to the thriving business, its deli and butchery counters have been reorganised while the checkout area has been streamlined to move shoppers through the store more efficiently ahead of the extra footfall expected when the Post Office opens on September 25.

Owner Des speaks very positively of his partnership with the Henderson Group, as he currently reschedules the stores deliveries to the evening due to the additional traffic likely to be generated by in and outgoing Royal Mail deliveries in the morning.

“There is good potential for business with the Post Office coming in,” says Des. “We’re always looking for new ideas and potential.

Ultimately we want to be able to offer the local community all their shopping needs in one convenient location.”

Further plans include adding a porch to

STORE FOCUS the front entrance and Des continues to look at new ways to enhance the store’s offering.

Such attention to detail and regular upgrades have contributed to the ongoing success of the store, which has served as a pioneer and blueprint for the local grocery sector.

EUROSPAR is currently the fastest growing of the Henderson Group’s symbol store formats, with nine new shops opening over the last year and eight already planned for 2016.

From a young age, Des had always planned to enter the retailing industry and his dream was realised when he bought the family’s first shop on Church Street in Warrenpoint in 1971. The SPAR store started out as a 1,000-square-foot site, expanded to 2,500 square feet in 1974 after purchasing the premises next door. An off licence was added to the business in 1983 and then moved into its own unit in 1986, after a further adjacent site was acquired.

The location of EUROSPAR Warrenpoint was purchased in 1987, as a bombed out site which was previously the Crown Hotel. The family rebuilt the site with a supermarket in mind, but shelved their plans as the time wasn’t quite right to launch the new store.

In the interim period, the site on The Square was briefly a department store and then a bar/restaurant/nightclub.

Eventually, 15 years ago, the economic climate was judged to be right to open their planned Continental-style store, and Des converted the site into a 7,500-square-foot fresh food supermarket and off licence.

The Henderson Group was a natural fit as grocery supply partner. “I just thought they were the best,” says Des, “and they still are the best.” The Group supports its partners with store strategy plans, product range advice, sales growth, and one particular strength is the marketing offered. Offer leaflets for the supermarket are distributed every three weeks to homes in the local community and also frequent outdoor press, radio and TV advertising are also utilised.

Planning a larger store format and greater emphasis on fresh produce than was usual at the time, Des opted to open Northern Ireland’s first EUROSPAR-branded shop.

“We were stronger in fresh before it was popular to be,” says Brian Coghlan, manager, who has worked with EUROSPAR Warrenpoint since his school days.

Over the last 15 years, the store has been constantly developed from adding the deli counter to installing a production kitchen for ready meals and other added value lines. “We offer butchery quality meat in a supermarket format, and we hang our own beef, cure our own bacon, make our own sausages and, for our deli, make our own dishes, pies and salads,” says Brian. “We try to maximise shopper spend with good special offers and good produce.”

Deli, butchery, produce and dairy account for half of the weekly sales, with the average basket shop doubling between the McVeigh’s first store on Church Street and their EUROSPAR on The Square. Trolley shops have also significantly increased.

In addition to its own lines produced on 8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

EUROSPAR Warrenpoint also features a successful, self-contained off licence.

site, the store stocks an extensive range of local produce such as bakery from O’Hares Home Bakery in Warrenpoint and The Shelbourne in Newry, meat from K&G McAtamney and Doherty & Gray, and seafood from Andrew Annett in Kilkeel.

At the UK-wide Retail Industry Awards, EUROSPAR Warrenpoint has picked up the Fresh Produce Retailer accolade in 2006 and 2008 and Deli of the Year in 2010, while it was also a finalist in Store of the Year and Brian as Manager of the Year in 2010.

The store also features a Tim Horton coffee and tea concession and an ATM, while the selfcontained offlicence was recently renovated and performs well with a notable selection of wines.

In total, the business employs 80 full- and part-time staff members, including staff from the kitchen and the Church Street off-licence. The supermarket is open seven days a week from 9am to 7pm, and benefits from ample, free parking in The Square.

Local competition includes other convenience stores and some of the bigger supermarkets that Newry houses, such as Tesco which EUROSPAR Warrenpoint currently price matches on with over 1,000 lines per week.

The business is well established in its local community, boasting many customers of 40 years who have carried over their loyalty from the McVeigh’s first store on Church Street. A member of the Chamber of Commerce and sponsor of local pantomime every Christmas, the McVeigh family and their store team are also heavily involved in raising funds for local charities. The EUROSPAR brand’s dedicated charity partner, Cancer Fund for children, has received over £480,000 from all stores since the partnership began in May 2011.

11

My Life in the Grocery Trade William McLaughlin, key account manager at Maine Soft Drinks, Ballymoney BRIEFLY OUTLINE YOUR EMPLOYMENT HISTORY TO DATE After leaving university, my employment began in retail as a manager for Poundstretcher. I then spent eight years with JML, starting as a rep in Northern Ireland and working my way up to an account manager based in London. I then came back to Northern Ireland (as I had a young family) and spent a year in advertising sales for Q Radio before joining Maine Soft Drinks.

WHAT DOES YOUR ROLE INVOLVE? I have full responsibility for the retail side of the business. This encompasses all of our wholesale/retail customers, as well as working with our direct van sales team.

WHEN DID YOU TAKE UP THIS POST? I joined Maine Soft Drinks in October 2012.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? My job can be varied with two days never being the same. The best part of my job is seeing a brand as iconic as Maine selling across Northern Ireland, in convenience stores as well as supermarkets. The worst thing is sometimes the feeling that there aren’t enough hours in the day.

BRIEFLY OUTLINE A TYPICAL DAY My day mostly begins in the factory. I will be in checking what stock is going out for the

12

a Maine branded range. The 1 litre range has developed fantastically over the past two years, seeing it listed with local grocery wholesalers as well as local supermarkets.

next few days. I will then spend time in the store-room with the warehouse operative; we go through stock levels together to get an idea of what is needed. Once I am finished at the factory, I head out to meet with our customers. This could be a buyer or shop manager/ owner. Each of our customers is as important as the next, no matter their size, so I try to ensure each is treated the same.

WHAT HAS BEEN THE PROUDEST MOMENT OF YOUR CAREER TO DATE? The proudest moment of my career would be the launch of the Maine 1 litre range in 2013. Up until then, Maine Soft Drinks had products in the retail market but never

WHAT IS THE BEST THING ABOUT BEING INVOLVED WITH THE LOCAL RETAIL INDUSTRY? This would be very similar to my proudest moment. The best thing is supplying such an iconic brand into the Northern Ireland market place. It is brilliant to see our products on sale across the Province, and even better to see them in customers trolleys. Maine is a local company making a fantastic product, enjoyed by local people.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I have a young family, so most of my time out of work is spent with my wife and kids.

Sports are very important to me; I find it a great way to unwind and clear my head. I have taken up running in the past year and, living close to the North Coast, there are some beautiful surroundings for a run.

TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE MAY KNOW I hold the level of 4th Dan Black Belt in Taekwondo. I have been studying this South Korean Martial Art for the past 20 years, and teach at a club in Coleraine, where I am from.

“Nisa has the perfect range for our larger format store.”

“I was a Costcutter member for 21 years, but felt Nisa’s flexible model would benefit our 7,000 sq ft familyrun supermarket in the village of Portglenone in County Antrim more.

Our store is now a fully-fledged Nisa Extra as it underwent a revamp including a new fascia, gondola ends and staff uniforms. The store has undergone several expansions over the years and it has a deli, butchers, off licence and a wide range of products.

A strong range and promotions are really important to us because our aim is to attract shoppers to do a weekly shop at our store, rather

than travelling nine miles to the nearest multiple. We also pride ourselves on providing a friendly customer service.

We joined Nisa because we knew we would benefit from the support and services they provide, especially the fantastic availability and range for our large store, and we look forward to a prosperous future working together.

Since joining Nisa we have seen a

significant sales

uplift.

We’re in a new era now and it’s onwards and upwards from here.”

Philip O’Neill

PORTGLENONE, COUNTY ANTRIM

To find out why joining Nisa is as easy as 1-2-3 visit www.join-nisa.co.uk

8375_NISA_TRADE PRESS ADS 2015_ONeill's_AW.indd 1

24/07/2015 16:01

eurospar PROFILE Celebrating 15 years of EUROSPAR in Northern Ireland are, from left, Des McVeigh, independent owner of EUROSPAR Warrenpoint, the first EUROSPAR in Northern Ireland which opened in 2000; Paddy Doody, sales and marketing director at the Henderson Group; and Gregory Cochrane, manager of the first Henderson Retail-owned EUROSPAR, which also opened in 2000 on Rathgael Road, Bangor.

EUROSPAR sets its sights on 50th store as it marks 15 years in Northern Ireland E

UROSPAR, which is marking 15 years in Northern Ireland this month, has seen rapid expansion in the last 12 months with the opening of nine new stores.

And the Mallusk-based Henderson Group, which owns the franchise for the community supermarket brand in Northern Ireland, has announced that another eight EUROSPAR stores are planned to open before the end of 2016.

The first two EUROSPARs opened here in Bangor and Warrenpoint in 2000 and since then, the Henderson Group has expanded and adapted the brand in line with emerging changes in consumer shopping behaviour.

“In its 15th year the EUROSPAR brand has experienced significant growth,” says Paddy Doody, sales & marketing director at the Henderson Group. “Shoppers throughout Northern Ireland are now more aware than ever of this convenient supermarket option and we are delighted to continue to open more stores throughout communities in Northern Ireland. In the past year, we have opened nine stores, and a further two are on the horizon before the end of the year.

8 • •Ulster 3614 UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

Paddy Doody, sales and marketing director at the Henderson Group.

eurospar PROFILE One of the Henderson Group’s latest EUROSPAR openings is in Kilkeel. EUROSPAR Greencastle brought 16 new full- and part-time jobs to the local community after completely transforming and growing from a 2,292-square-foot store to 6,485 square feet. New services include an in-house Cunningham butchery, Subway franchise, deli and Quinn’s Ice-cream.

“EUROSPAR is a unique hybrid between a convenience store and a supermarket which is situated right in the heart of the community. As shopper habits evolve and people look to shop little and often, we believe EUROSPAR is fully equipped to satisfy. It offers a wide range of fresh and local produce, in a convenient location and at value prices that rival many of the multiples.”

With the brand meeting the needs of these new shopping trends, demand has emerged for more of the supermarkets to open in local communities.

New EUROSPARs have opened in the last year in Dundonald, Ballymoney, Crossmaglen, Richhill, Banbridge, Lisnaskea and Kilkeel, as well as two in Belfast. Three of these are company-owned and run by Henderson Retail, meaning the company now employs a total of 613 staff through 16 company-owned stores in Northern Ireland. There are 44 EUROSPARs in total – a number that will rise to 46 before the end of 2015.

Six more company-owned store openings are planned for next year, when EUROSPAR will surpass a landmark 50th store opening in Northern Ireland.

“We have introduced Northern Ireland to a international brand with a local concept – not only are we providing local employment opportunities, but are offering a range of local produce, thanks to our commitment to local suppliers,” said Doody. “Over 75% of fresh products on the shelves are sourced 8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

Staff members at the Cunningham butchery in EUROSPAR Greencastle.

As shopper habits evolve and people look to shop little and often, we believe EUROSPAR is fully equipped to satisfy.

It offers a wide range of fresh and local produce, in a convenient location.” on the island of Ireland, and the new enjoy local range that launched in April is made up of 126 products from 22 local suppliers.

“Many EUROSPARs provide the local

butcher, bakery and post office services, so delivering on shopper and retailer needs and demands is at the forefront of community supermarkets’ success.”

15

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FOOD & DRINK NEWS

Consumer Insight and Market Update: Foodservice

BY JASON WINSTANLEY, SENIOR INSIGHT AND RESEARCH MANAGER AT MOY PARK

W

e usually talk about the retail channel in this column, but the increasingly large elephant in grocery’s room is the foodservice channel. Over the last few months, consumers are becoming more affluent. Inflation remains at record-low levels, wage growth is starting to pick up, and one of the consequences is that the eating out market is experiencing very robust spend growth. The latest data from MC Allegra Food Service (1) shows that, in Q2, compared to a year ago, more people ate out, doing so more often, and spending more per head in the process; a healthy mix of successful metrics, by anybody’s standards, and one which the retail industry must be regarding enviously. With 47.1m UK adults eating out over the quarter, all of this activity drove growth of 3% while, for the same period, the grocery market actually contracted, with decline of -0.5% (2).

While an increase in the numbers of people eating out is not in itself the main driver of decline for grocery, it is certainly

worth thinking about some of the categories which may be impacted – either positively or negatively – by the growth in foodservice.

Take the ‘Dine In Deal’, for instance; if ever there was a category which was going to be a recession-buster, it was this one. Re-create the restaurant experience at home? During the recession? For a tenner? Yes please! No wonder this type of promotion really took off when the economic crisis was at its height, but now that consumers feel more confident and have more cash to spend, the many retailers who run these types of deal may need to re-appraise them in light of competition from ‘real’ restaurants. Of course, this is still a very important ‘category’, and will continue to be so, but it will be interesting to see how retailers adapt to the ‘threat’ of a resurgent eating out market.

But growth in eating out also presents opportunities for retailers, with Food to Go being a case in point. While the entire foodservice market is forecast to see growth of 2.9% during 2015, the Food to Go

component is expected to grow well above that, at 4.8%(3), but this is an area where retailers have an inherent advantage over their foodservice counterparts. With large numbers of outlets, well developed supply chains, great brand recognition and plenty of in-store participation, retailers are well positioned to target growth in this evolving but fragmented market. Indeed, the three leading players by market share are all retailers, (Tesco, Sainsbury’s and M&S), while McDonald’s and Greggs make up the remainder of a Top 5, which only accounts for just over 20% of the market in total (3). Clearly, there is room here for retailers to expand their offer and capitalise on some of the foodservice growth themselves.

So strong growth in the eating out market should be welcomed – not just by the operators themselves, but also by processors and, maybe, even by retailers.

Sources: 1 – MC Allegra Management Briefing, July 2015; 2 – Kantar Worldpanel 12 weeks to 21st June 2015 v previous year; 3 – MC Allegra Management Briefing, May 2015.

Dale Farm collects 16 industry awards at Nantwich D

ale Farm picked up 16 awards for its cheese and yogurt products this summer at the largest cheese show in the world, the International Cheese Awards at Nantwich.

The wins included five gold, four silver, five bronze and two ‘very highly commended’ awards for its Dale Farm, Dromona, Fivemiletown cheeses, Dale Farm In Tune yogurt drinks and cottage cheese.

Dale Farm’s cheddar consumer cheese products remain a significant growth area for the business, having witnessed a 53% increase in sales volumes over the past 12 months.

“Securing 16 awards at Nantwich is an endorsement of our quality from our peers in the dairy industry and proof of our product quality to the consumer,” said Jason Hempton, commercial director – Branded Products at Dale Farm.

Gold medal accolade for JWV+ J

Clare Megarry, brand manager for JWV+, celebrates JWV+ Orange & Mandarin with Green Tea winning a Gold Medal Award at the 2015 British Bottlers’ Institute (BBI) Drinks Competition.

WV+ Orange & Mandarin with Green Tea from Tennent’s NI has won the coveted Gold Medal Award at the 2015 British Bottlers’ Institute (BBI) Drinks Competition, taking honours in the hotly contested category for Energy/Nutritional/Functional Drinks.

It’s a high profile win for the healthconscious combination of juice, water and vitamins which was launched in Northern Ireland just four months ago, alongside a Mixed Berries flavour variant.

The awards are organised by BBI, an industry organisation bringing together the UK’s top companies concerned with the bottling, canning and packaging of beverages.

The judging is carried out by a panel of experts during an anonymous, independent blind tasting, with Gold Medals awarded for the outstanding product in each class.

“Entries were up by 25% from last year so the field is larger than ever before and,

with so many superb products, judging is inevitably tougher too,” said Ed Binsted, president of BBI. “Winning a Gold Medal in the blind tasting is a true achievement and JWV+ Orange & Mandarin with Green Tea genuinely stood out this year, winning praise for its distinctive natural flavour and vibrant appearance.”

Clare Megarry, Soft Drinks brand manager, said: “JWV+ is an exceptional product in many ways and we’re thrilled to see its great taste recognised by such a prestigious organisation just months after its all-Ireland launch. This is an exciting new product which answers the public demand for a truly healthconscious drink which delivers excellent, distinctive taste and simple, healthful refreshment.”

Medals, certificates and congratulations will be formally presented at the BBI Gala Dinner at The Vintners’ Hall in London in October.

17

FOOD & DRINK NEWS

Getting down to work on Year of Food

BY MICHELE SHIRLOW, CHIEF EXECUTIVE OF FOOD NI

T

he launch of a series of workshops

by Tourism Northern Ireland moves planning for the forthcoming Year of Food onto a new and immensely important stage.

The workshops are designed to harness support from across the tourism and food industries for what will be a tremendously exciting programme of activities that will tell the story of Northern Ireland’s culture, heritage, people and landscape and its impact on food and drink.

Northern Ireland’s first ever Year of Food and Drink 2016 will promote the destination through our food and drink offering as well as being a celebration of the success of an industry that already contributes around £5bn annually to the local economy. We want to engage the entire community in support of the year-long campaign.

Tourism NI, supported by a variety of partners especially Food NI, has already developed a toolkit to help the hospitality and food industries to maximise opportunities throughout the year and into 2017. This is our time to build on existing foundations to help both industries grow ever faster.

Remember too that at least a third of the amount spent here by tourists goes on food and drink. They want to experience the very best that we offer in food at all levels.

Our industry has a unique chance to contribute to and benefit from the aims and objectives of the Year of Food & Drink 2016 through a range of collaborations across education, local government and, especially, the private sector.

The objectives of the programme of workshops are: • To provide the expertise, tools and information about the Year of Food and Drink 2016 to enable the hospitality and food industries to plan, market and grow business.

• To inform the industries what the Year of Food and Drink 2016 is all about and share a planned calendar of events and initiatives.

• To improve the range, quality and availability of food tourism products, service, events and activities to help drive visitor satisfaction and deliver long-term growth and sustainability across Northern Ireland.

• To support Northern Ireland’s food tourism by building on the strengths of our food export market, the success of our drinks industry and the powerful blend of Northern Ireland’s unique hospitality, culture and natural environment.

The workshops take place on: • Tuesday 29th September, 9.30am-12.30pm – The Guildhall, Derry~Londonderry.

• Wednesday 30th September, 9.30am12.30pm – The Moody Boar Restaurant, Palace Stables, Armagh.

• Thursday 1st October, 9.30am-12.30pm – The Carriage Rooms, Montalto Estate, Ballynahinch.

• Friday 2nd October, 1-4pm – Lough Erne Resort, Enniskillen.

They are open to those working in tourism and hospitality, retail and leisure, education, food-service, agri-food, food export, local authorities/agencies.

Karro Food Group is back in the black K

arro Food Group, one of the leading suppliers of British pork into the retail, trade and foodservice industries, has delivered a significant annual profit following a period of transformation.

Karro has posted an EBITDA profit of £8m for the year ended December 31, 2014, representing an £11m EBITDA improvement on the previous year and the group’s first profit for many years.

To support the focus on future growth, Karro has secured a £74m funding package from GE Capital and RBS Invoice Finance, providing additional capital to support the group’s UK and international expansion and acquisitions strategy.

Karro Food Group’s 2014 performance highlights include an £11m improvement in EBITDA; turnover of £528m; launch of a £10m capital investment programme including an £8m leading investment at its largest facility in Northern Ireland; and further expansion of the group’s customer base at both national and international level.

“Following its acquisition from VION by private equity house Endless LLP in January 2013, Karro Food Group implemented a five year plan to transform the underlying performance of our business through operational improvements that could deliver value to both Karro and its customers,” said Di Walker, Executive Chair of Karro Food Group.

“It is therefore extremely pleasing to announce that Karro Food Group will have achieved the targets set out in that plan – namely to ensure Karro is fit for the future and firmly focused on growth – within 18

Karro Food Group’s management team, led by executive chairman Di Walker, has driven growth at the company.

just three years. This is an achievement reflected in these stand-out results and a clear recognition from our customers that the revitalised group is a very welcome market participant.

“Our firm focus moving forward is to continue this positive trajectory. We have an appetite to make acquisitions and this strategy will be supported by our recently announced £74m funding package.”

HOT BEVERAGES

NI Coffee Festival is full of beans N

orthern Ireland’s first ever Coffee Festival will take place at T13 in The Titanic Quarter, Belfast over September 26-27.

The event is the brainchild of Roger Gowdy and Deepak Samson, self confessed coffee lovers, as a celebration of the vibrant coffee culture in Northern Ireland, and will also play host to Northern Ireland’s Barista Championship 2015.

Ryan Watson, a barista at Belfast’s Miel et Moi Licensed Patisserie, will be among competitors for the coveted prize of a trip to Italy.

Chris Lyttle, MLA for the Alliance Party, welcomed the creation of NI Coffee Festival and said: “This event will undoubtedly attract tourists to the city and simultaneously celebrate and promote independent companies.”

For further information, visit www.nicoffeefestival.com.

Pictured are, from left, organisers Roger Gowdy and Deepak Samson with Alliance Party MLA Chris Lyttle and Ryan Watson, barista at Belfast’s Miel et Moi Licensed Patisserie.

Bailies coffee boost for Bangor Aurora

Celebrating the new coffee contract with Bangor Aurora are, from left, Karen Finlay, sales manager for Bailies Coffee; Chris Kelly, commercial director for Bangor Aurora and Gemma Kane, Commonwealth swimmer and local Bangor athlete.

D

rinking a cup of Bailies coffee at Bangor Aurora may pack more than just an energy boost. More and more research is emerging to suggest that there may be several health benefits associated with drinking the dark black beverage, from helping prevent diabetes to lowering the risk of liver disease.

Bangor Aurora’s new coffee partner, Bailies, is working in synergy with the leisure complex provider to guarantee customers a good cup of coffee, as well as promoting healthy choices pre- and post-workout.

New research finds drinking coffee may lower inflammation and reduce the risk of developing diabetes. The study, published in the European Journal of Clinical Nutrition (June 2015), found that people who drank coffee were about 50% less likely to develop type 2 diabetes compared to people who did not drink coffee. Scientists believe that the

reason for a reduction in the risk for type 2 diabetes could be the effect coffee has on reducing the amount of inflammation in the body.

“Promoting and supporting a healthy lifestyle is at the heart of everything we do,” said Chris Kelly, commercial manager at Bangor Aurora Aquatic and Leisure Complex. “At Bangor Aurora we are always encouraging and educating our customers on the healthiest options.

“We all know that black coffee without sugar is less calorific but it has to taste good too. The customers at Bangor Aurora demand a great product range accompanied by great taste. In Bailies Coffee Company we have both, plus they have provided comprehensive training to make sure our Baristas serve the best across our leisure sites.”

In the study of nearly 9,000 people,

scientists discovered drinking three cups of tea or coffee per day could decrease the risk of diabetes. Regular drinkers were found to have a lower BMI and a smaller waist than those who have a cup or less of either drink each day. Loaded with antioxidants and beneficial nutrients that can improve your health, studies show that coffee drinkers have a much lower risk of several serious diseases. Guidance however remains that physical exercise, maintaining a healthy body weight and drinking the recommended intake of coffee is the most effective way to reduce your risk for diabetes.

Karen Gillespie, sales manager for Bailies Coffee, said: “At Bailies, we demand high standards in the quality and taste of our coffee and we constantly strive to deliver on that promise and look forward to a healthy partnership with Bangor Aurora. We’ve been sourcing the world’s best coffee beans and roasting coffee in Belfast and distributing across Ireland and the UK for over 20 years.

Consumers are demanding better quality and experience from their brew and if it also helps them on their fitness and health lifestyle journey then we have played our part too.”

Globally, coffee consumption and demand for quality coffee is growing. In the UK alone, consumers drink 1.7 billion cups of coffee in coffee shops each year. In Bangor’s Aurora café, consumption of hot drinks accounts for 75,000 cups. In particular coffee is the preferred drink, with over 1 tonne of coffee being consumed pre and post workout and by visitors – that’s equivalent to the weight of a family car.

“Opting for black coffee accounts for only 2 calories and while it is an acquired taste for some, it’s easier to drink and appreciate when it’s good quality coffee like Bailies,” said Gillespie.

19

HOT BEVERAGES

Robert Roberts coffee pods offer three flavour intensities C

offee-loving homes in Northern Ireland moved towards capsule machines and now, customer demand for easily accessible, affordable and great tasting coffee pods has been met.

Robert Roberts – one of Ireland’s oldest coffee and tea companies – offers coffee enthusiasts the option to purchase the 10-capsule boxes in Northern Ireland.

Compatible with all Nespresso home machines*, Robert Roberts’ coffee capsules are available in different intensities – 7, 9 and 10.

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

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

• Intensity 10 capsules intense dark roasted in southern Italian style, make a great espresso and also work 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 so much more accessible.

have

three the

with

the

Coffee pods and premiumisation brewing up growth T

he UK market for hot beverages continues to benefit from the consumer trend towards premiumisation and demand for variety, with ground coffee, premium instant coffee, the pod market and the green, herbal and fruit tea categories driving overall growth of 1% in sales of hot beverages over the year ending May 23, according to the latest Key Note Market Update.

Changing consumer demand is having a significant impact on the UK hot beverages market, with sales in the traditionally strong black tea category falling annually between 2011 and 2015.

Despite the strong historical and cultural association between Britain and black tea, consumers seem to be turning away from their traditional hot beverage preference.

Demand for such products has been driven, primarily, by the proliferation of coffee shops – and coffee shop culture – across the UK, which has exposed consumers to high-quality coffee, alongside the rapid growth in the range of fruit and herbal teas, and the rising awareness of the purported health benefits of these, and green, teas.

Coffee pods, which are used in increasingly popular at-home single-serve hot beverage machines, have also been a major contributor to growth, as they allow consumers to recreate barista-quality coffee in the home.

20

Q&a

Focus on Fresh – featuring Gareth Chamber, CEO at Around Noon Gareth Chambers, CEO at Around Noon

around the world, including our New York Deli Style Pastrami, our Italian Pesto Chicken Supremo and our many seasonal additions. Our wraps continue to be a key growth driver and, as shoppers increasingly focus on healthy eating, our salad lines continue to prosper.

HOW DO YOU GO ABOUT DECIDING WHICH PRODUCTS TO SUPPLY? Around Noon and the Henderson Group’s Fresh team meet regularly to plan seasonal promotions, new flavours and tastes. Our executive chef travels extensively to trade shows and European capital cities to find great new flavours and fabulous breads. Quality and taste is hugely important to the Henderson Group and, as a result, they too regularly attend tastings at Around Noon’s innovation kitchen in Newry via a painstaking process where we feed them many, many yummy goodies, sparks fly, ideas are born and big lunch decisions are made!

HAS THE CONTRACT OPENED UP YOUR BUSINESS TO NEW MARKETS? Previously, Around Noon’s main market was exports to ROI. The Henderson Group partnership has allowed us to grow locally. We have seen a significant uplift in sales and we continue to grow the food-togo sales together.

TELL US ABOUT AROUND NOON We are a Sandwich and Snack manufacturer based in Newry. Around Noon is a family business founded by Francis and Sheila Chambers in 1989. Our sandwiches were originally made on the kitchen table of the family home. Today, the business delivers high quality sandwiches and snacks daily across the UK and Ireland, and continues to innovate and drive the food-to-go market.

WHEN DID YOU BEGIN SUPPLYING THE HENDERSON GROUP, AND HOW DID THE BUSINESS RELATIONSHIP BEGIN? We began trading with the Henderson Group on a small scale over 10 years ago; however it was in January 2013 that we established our partnership to supply SPAR and Streat own-brand sandwiches.

The Group’s wholesale and retail division, which supplies the SPAR, EUROSPAR, VIVO, VIVOXTRA and VIVO Essential brands, was interested in improving the quality of their food-to-go offering in stores.

Our teams sat down together to work out exactly what was required; ultimately the plan was to revolutionise the stores’ sandwich offering.

The partnership was built on providing a quality fresh and local product at a reasonable price.

WHICH PRODUCTS ARE PERFORMING BEST? The NI palette is a lot more discerning than many people would think.

Some of our most popular lines feature tastes and flavour profiles from

8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

DO YOU HAVE ANY PLANS TO INTRODUCE MORE NEW LINES THIS YEAR? In October, we plan to completely re-launch the range in an exciting new guise. Together, the fresh team at Henderson Group and Around Noon will work to build further on our success throughout their stores. The aim is to introduce new and innovative food-to-go products as part of a complete category overhaul. Watch this space…

ARE THERE ANY SPECIFIC CHALLENGES ASSOCIATED WITH SUPPLYING TO THE WIDER RETAIL SECTOR? The biggest challenge with our sector is freshness. In order to get the product manufactured and on shelf in the fastest possible time, we have invested considerably in technology, our production facility and our distribution network. This investment has ensured that our lead times are a matter of hours rather than days. Last year, we moved to a brand new BRC-certified manufacturing facility. Furthermore we have made a considerable investment to offer nationwide delivery in NI and ROI via our own fleet. We take our responsibility to make lunch time taste better very seriously.

HAS THE HENDERSON GROUP CONTRACT GIVEN YOU ANY SPECIFIC INSIGHT INTO THE WIDER RETAIL MARKET? Our experience with the Henderson Group has been an extremely positive one. Their professionalism, attention to detail and out ofthe-box thinking has inspired us to look further afield in an effort to identify new partnerships in new markets. We want the right clients who fully appreciate quality, innovation and design. This year, we have opened up supply to England, Scotland and Wales and continue to grow our export business at a rapid rate.

21

GREAT TASTE AWARDS 2015

Baronscourt lifts the Golden Fork for Northern Ireland

B

aronscourt Estate in Northern Ireland, which recently secured its first significant business outside Northern Ireland from Queen’s grocer Fortnum and Mason, has been named as the regional Golden Fork winner in the finals of Great Taste 2015.

The company, based near Omagh in Co Tyrone, won the Northern Ireland regional award following its recent success in Great Taste, in which it was awarded three stars for

wild Sika French rack of venison and one star each for venison loin and venison sausages.

Gold stars are typically awarded to successful entrants in each year’s Great Taste awards by organiser the Guild of Fine Foods in August, with category finalists subsequently recognised at the Golden Fork Awards gala dinner; this year held on September 7 in London.

Baronscourt’s rack of venison was also the only Northern Ireland product listed by the Guild of Fine Food in its Top 50 Foods; recognition it achieved for a second consecutive year.

Baronscourt Estate raises wild venison in the foothills of the rugged Sperrin Mountains in Co Tyrone. The original herd of Japanese Sika deer was initially introduced into a deer park in 1751 but, since 1920, they have existed wild on the Estate.

Baronscourt’s Sika deer

run free in the forests and woodlands on the estate’s natural and nourishing flora and fauna.

Throughout the year, they feed on succulent myrtle bog, ryegrass and tasty saplings, which are naturally free of any additives or growth promoters.

Traceability is a key feature of the business.

The venison is prepared in the company’s EUapproved game handling facility.

Baronscourt wild venison is also a sustainable source of very lean and succulent meat, having the lowest calories and cholesterol levels compared to any other red meat products.

Pictured are, from left, John Farrand of the Guild of Fine Food, Ellie Stuart of Baronscourt Estate, John Hood of Invest NI and Jamie Hamilton of Baronscourt Estate.

Northern Ireland tickles the judges’ taste buds at Great Taste 2015 A

total of 153 entries from Northern Ireland received gold stars in this year’s Great Taste awards, with three receiving three stars, 23 receiving two stars and 127 receiving one gold star.

Among the products awarded three stars were three winners from Northern Ireland, Baronscourt Estate’s Wild Sika Venison French Rack, which seduced judges with its “iron richness” and perfectly “gamey” and “buttery texture”, Dale Farm’s Fivemiletown Ballyoak, a “creamy and buttery” soft Irish smoked brie, and a Brown Soda Loaf by McErlain’s Bakeries, which was applauded for its “lovely moist texture and slight lactic bite.”

“Our producers just keep getting better and better,” said Michele Shirlow, CEO of Food NI. “The range of foods and drinks that our members are producing is far more diverse than ever before. We have always had great raw ingredients but there are a growing number of artisans who are really pushing boundaries.

“This is a huge achievement for Northern Ireland food and drink and it’s something we will be able to build on for next year, which has been designated the Year of Food. We are so proud of all of their success.”

Great Taste 2015 saw 10,000 products from across the UK and Ireland judged, with 2,382 products subsequently receiving one star, 597 achieving two stars and 130 awarded the top accolade of three stars.

Recognised as a stamp of excellence among

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consumers and retailers alike, Great Taste values taste above all else, with branding and packaging ignored. Whether it is cheese, ale, steak or chutney being judged, all products are removed from their wrapper, jar or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a one-, two- or three-star award.

Judged by over 400 of the most demanding palates, belonging to food critics, chefs, restaurateurs, cooks, producers and a host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. In the words of highly regarded restaurant and food critic Charles Campion, “Great Taste is the only food award worth having”.

Among the panel of judges then re-judging the three-star winners to agree on the Top 50 Foods, the Golden Fork Trophy winners and the Great Taste Supreme Champion for 2015 were Masterchef judge and restaurant critic Charles Campion, TV presenter and cook Aggie Mackenzie, Great British Bake Off winner Frances Quinn, Masterchef the Professionals finalist Adam Handling, food buyers from Harrods, Selfridges, Waitrose and Marks & Spencer, and chefs including James Golding, chef director of The Pig hotel group.

This year, judging was held in Dorset at Guild HQ in Gillingham and several other Dorset venues, as well as St David’s Hotel in Cardiff.

Great Taste judges look for great texture and

John Farrand

appearance, quality of ingredients and how well the maker has put the food or drink together and, above all, truly great taste.

Working in small teams, experts taste 25 foods in each sitting, discussing each product as a coordinating food writer transcribes their comments directly onto the Great Taste website which producers access after judging is completed.

Any food that a judging team believes is worthy of a star is judged by at least two further teams. Only when there is a consensus will a star be awarded. For three stars, every single judge attending the session, which can be as many as 40 experts, must unanimously agree the food delivers that indescribable ‘wow’ factor.

GREAT TASTE AWARDS 2015

White’s adds to its success with two more gold stars at this year’s Great Taste L

ocal oat miller and cereal brand White’s Oats is once again celebrating after being awarded two more Great Taste awards.

White’s has an impressive track record in Great Taste, having already won 41 gold stars for its porridge oats and oat based cereals- an incredible achievement for Northern Ireland’s only oat producer.

A new range of premium granolas launched this year received its first gold star for its hazelnut, almond & honey variety.

White’s iconic Oats brand, which has been a household favourite among Northern Ireland families since 1841, also scooped up its fifth Great Taste award, taking the total number of Great Taste awards White’s holds to 43. ‘‘We are thrilled to have won these prestigious awards which signal the huge amount of passion we have for our business,” said Danielle Mc Bride, brand manager of White’s.

“We are committed to ensuring our heritage products continue to deliver on exceptional quality and taste, whilst at the same time providing our customers with a range of innovative products that are of superior quality, flavour and texture.’’

A Great Taste award has been cited as a ‘symbol of guarantee that a product has been

Kirsty Mc Mullen, White’s placement student from Loughry College, celebrates its success in Great Taste 2015.

through a rigorous and independent judging process’. It’s about nothing else but ‘simply

great taste’ and to win a gold award, the food product is described by judges as ‘faultless’.

Irwin’s Bakery celebrates with Great Taste Awards N

orthern Ireland’s leading bakery Irwin’s celebrated two wins at the Great Taste Awards 2015 with its Rankin Selection Irish Barmbrack and Rankin Selection Potato Slims - two of the traditional Irish breads from its Rankin Selection range of products, made in collaboration with top chef Paul Rankin.

Rankin Selection Irish Barmbrack is the perfect comfort food for Autumn. Packed with sultanas, orange and lemon peel, Rankin Selection Barmbrack is delicious toasted with butter or jam - or for shoppers who want to make Halloween a little more special by hiding a coin or ring between the slices of the sweet fruit loaf.

Rankin Selection Potato Slims, are a staple in the iconic Ulster Fry. Potato Slims, also known as potato farls, are yeast-free and can be toasted for a quick and delicious breakfast, lunch or snack!

Rankin Selection Barmbrack and Potato Slims are stocked in retailers across Northern Ireland. Visit www.rankinselection.com for more information and recipes.

Pop Notch is a winner at Great Taste 2015 P

op Notch is among producers celebrating after this year’s Great Taste awards were announced, with its Sweet and Salty popcorn now able to proudly carry the little gold and black Great Taste logo.

“Pop Notch is delighted to have won another Great Taste Award, this time for our delicious Sweet and Salty popcorn,” said Declan McBride, producer of Draperstown-based Pop Notch. “We had previously entered the awards in 2014 and won a gold star for our ridiculously tasty Salted Caramel popcorn.

“We found the Great Taste experience to add such credibility to the company, strengthening the relations with our retailers, whilst also securing new business. Having this badge of honour again for the second year in a row has proven that we are dedicated in continuing to provide great tasting popcorn to consumers all across Europe. We hope to continue with our success and we look forward to having fun creating brand new flavours, and no doubt entering the awards again next year.”

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GREAT TASTE AWARDS 2015

Dripping heck... Great Taste Supreme Champion 2015 F

rom 10,000 entries into Great Taste 2015, judges have awarded the top honour of Great Taste Supreme Champion 2015 to Beef Dripping from James Whelan Butchers of Clonmel in Co Tipperary, Ireland. Up against the most exquisite food and drink made by award-winning producers, the Beef Dripping was heralded as champion at the Great Taste Golden Forks Dinner, held on September 7 at The Royal Garden Hotel, Kensington, in front of a gathering of more than 300 guests from the world of fine food.

“Great Taste recognises flavour above all else and James Whelan’s Beef Dripping is a perfect example of this, astonishing our panel of judges with its pure beefiness and savoury depth,” said John Farrand, managing director of the Guild of Fine Food, organisers of Great Taste. “The dripping is a simple, quite humble product made exceptionally well by a master of butchery. It succeeded through dayafter-day of blind-tasting, winning favour at every stage of Great Taste and wowing expert judges who really know their stuff. As one of our judges said, just a spoonful would add sheer magnificence however it was used.”

Made from the suet of grass-fed Angus and Hereford beef, rendered down and clarified into a pure, richly flavoured

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dripping, this traditional product evoked a wave of nostalgia among the judges, who included Bruce Langlands, director of foods at Harrods, which sponsors the Great Taste Supreme Champion award, as well as many other buyers from the most prestigious food stores in the UK. James Golding, chef director of The Pig hotel group, was “taken back to my childhood”, while another judge declared the dripping to be “a distilled moment of the perfect beef roast.” MasterChef judge and restaurant critic, Charles Campion, even described the product as an “old friend”, explaining how “it touched the hearts of all the judges. I’ve never seen such an outrageous reaction to a simple product.”

Understated packaging, containing a simply delicious product made from what was once considered a ‘waste material’, James Whelan’s Beef Dripping epitomises the values of Great Taste. Just a spoonful of this once forgotten favourite can form part of a balanced diet and impart a rich savoury note into all manner of dishes, from roast potatoes and shortcrust pastry to the effortless indulgence of dripping on toast with a pinch of salt.

The Supreme Champion was selected from the Top 50, selected last month from all gold

star winners in Great Taste 2015. This year’s Top 50 is a melting pot of humble staples, rich and voluptuous treats and dynamic flavour marriages, all shining through with one thing in common – Great Taste. Shirgar Welsh Salted Butter by Gower View Foods waves the flag for the pure and simply delicious classics, while inventive flavour combinations were taken to a whole new level by producers such as Beckleberry’s, with its Passionfruit and Tarragon Sorbet.

“This year’s Top 50 says so much about the evolution of taste in the UK today,” said Farrand. “On the one hand food and drink producers are refining the very best ingredients and celebrating the beauty of simplicity, while others push the boundaries to create bold and unusual products. What they have in common of course is respect for the finest produce and ingredients, letting the best flavours sing.

The Great Taste Top 50 Foods logo is a badge of honour that should be displayed proudly by producers. Our judges urge everyone to go out and find the foods that are on the Great Taste Top 50 Foods list.

In every deli, farm shop, restaurant, cafe and pub, there should be plenty of Great Taste stars to choose from.”

GREAT TASTE AWARDS 2015

Genesis Crafty rises to the challenge with multiple gold star awards G

enesis Crafty has continued its successful track record at Great Taste 2015, bringing in gold stars for eight products including one two-star and one three-star award.

Three stars mark the top accolade available from the Guild of Fine Food, and placed Genesis Crafty in contention for the Northern Ireland Golden Fork Award with its Brown Soda Loaf produced for SuperValu. Another SuperValu line, Sean’s Brown Bread, received one star.

The product awarded two stars was Genesis Crafty Almond Bakewells, representing a welcome win for the Magherafelt-based family bakery.

“Our cake range is something that we are putting a lot of focus on moving forward so this award validates that effort,” said Brian McErlain, managing director of Genesis Crafty.

Further Genesis Crafty products each awarded one gold star included Round Sodas, Toaster Wheaten, Oven Sliced Wheaten, Mini Sultana Scones and Wheaten Scones; representing a total of 11 stars across eight products.

“We will feature the Great Taste logo on the packaging of all our products receiving stars in this year’s awards, informing our customers of the accolade,” said McErlain. “It also highlights the quality of our products to potential customers.

“Genesis Crafty produces everything in the traditional way, cutting our scones and flipping our pancakes by hand, while our rolls and baps are handkneaded and our cakes are finished and decorated by hand. It allows us to maintain a home-baked taste and texture, which has been recognised again in this year’s Great Taste awards.”

At Great Taste 2014, Genesis Crafty won nine stars across eight products.

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25

GREAT TASTE AWARDS 2015

More success for Dale Farm at the ‘food Oscars’ D

ale Farm has been supplying the very best in great tasting dairy products for generations, and Northern Ireland’s largest dairy company continues to prove a winner with both consumers and the food industry alike.

At this year’s Great Taste Awards, Dale Farm collected an impressive 13 gold stars for its cheese, cottage cheese, yogurt, butter, ice-cream and cream products. The good news came on the back of the company winning 16 awards at the International Cheese Show at Nantwich at the end of July.

The Great Taste awards, organised by the UK Guild of Fine Food, are described as the ‘Oscars’ of the food world and are seen as a reliable seal of approval for best-in-class products. The string of wins by Dale Farm at this year’s awards included a number of local favourites - Fivemiletown Goat’s Cheese barrel, Spelga 0% Fat Greek Style Frozen yogurt, Spelga Greek Style yogurt and Dale Farm whipping cream, with Fivemiletown Ballyoak cheese awarded the highest accolade of all - a prestigious three stars.

“Picking up 13 industry awards at Great Taste is an outstanding achievement, which will hopefully boost demand for our products at a time when our hard-working dairy farmer members who supply us and own our business need every opportunity to add value to their milk,” said Stephen Cameron, Group commercial director at Dale Farm. “We are particularly proud for some of our iconic Northern Ireland lines to have been recognised.

“We are also delighted that Dale Farm is amongst a group of Northern Ireland food businesses to have been recognised with Great Taste stars – proof that good food really is in our nature.”

Dale Farm continues to place innovation at the core of its growth strategy, reinvesting in its state-of-the-art production facilities and committing to ongoing new product development based on consumer trends across the British Isles.

Lidl NI celebrates record result at Great Taste 2015 L

idl Northern Ireland scooped 38 awards at the Great Taste awards, including 25 products sourced exclusively for the retailer by local suppliers winning gold stars.

The winning products included quality items from across Lidl’s range of food and beverages, from sauces and duck to cheese, yogurts, breads and conserves.

Ten Lidl products took home two gold stars, with a further 28 products scooping one gold star.

Winning products included Connell Bakery Irish Wholemeal Soda Bread produced by Irwin’s Bakery, Italiamo goats cheese pizza produced by Crust and Crumb, Kilderg Organic Honey and Manuka Honey, produced by Healy’s Honey and Deluxe fresh duck, produced by Silver Hill Foods.

Comments from the expert panel included “a great colour to this honey and a powerful aroma” for Kilderg Manuka Blend Honey 15+ and very real strawberry flavour which comes through well because the sweetness is well balanced” for Kilderg Strawberry Preserve.

“We were delighted to discover that so many of our products won awards at this year’s Great Taste Awards,” said Caitriona McCarry, Lidl Northern Ireland. “As one of the most prestigious award schemes in Ireland and the UK, recognition of our products at this level is a clear indication of the emphasis our local buying team places on sourcing and producing the highest quality products at great value prices.

“Out of a total of 38 awards, 25 of these were for products which are entirely sourced and produced locally, an achievement of which we are incredibly proud.”

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GREAT TASTE AWARDS 2015

Northern Ireland’s got Great Taste in tea...

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unjana, Northern Ireland’s best-selling tea brand, has continued its Great Taste success by winning gold again at this year’s Great Taste awards. This brings the total number of Punjana Great Taste awards to an amazing 20 golds, a feat achieved by no other brand in the all-important ‘blended tea bag’ category.

The brand has been nurtured by the Thompson family in Belfast since its launch on television in the 1950s. The now famous Pick Punjana Tea jingle no doubt helped the brand’s growth over the years, to the extent that it has now reached brand leader status.

The Thompson’s Family Teas’ state-of-the-art blending and packing operation in Belfast now produces over 30% of all tea consumed in Northern Ireland.

Building on this success, the Thompson family has extended their range with the creation of two exciting new speciality teas.

Using their iconic foil fresh re-sealable 80s packs, their Green Tea - already a multiple Great Taste award winner, has been joined by a Green Tea with Lemon variety. The Thompsons are confident these new flavours will have a significant impact on the already popular speciality tea sector – with an attractive opening-offer RSP circa £2.99.

In addition to product expansion, earlier this year, Punjana Tea became the official hot beverage supplier to the hugely successful Dubai Duty Free, Irish Open Golf tournament held on the Royal County Down links course.

As part of the support, the Thompson family

8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

The Thompson’s Family Teas’ state-ofthe-art blending and packing operation in Belfast now produces over 30% of tea consumed in Northern Ireland.” established the Punjana Tea Marquee in the tented village onsite - windy, cool conditions which prevailed during the tournament created huge demand for the nation’s favourite cuppa.

The tournament also gave the Thompson family an opportunity to create a bespoke piece of artwork for their advertising campaign depicting the world renowned

course, together with the Mourne Mountains as a backdrop and the iconic Slieve Donard Hotel picked out in great detail – proudly displayed on prime poster sites throughout the country. The iconic image was so well liked by golfers and collectors that multiple prints have been produced for shipment throughout the world and even as far as Australia.

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AVONDALE perspective PROFILE

50 years of growth for NI agri-success From left, Dawn Cann is pictured with Harry Geddis, Derek Geddis and Greer Geddis

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Co Armagh company started 50 years ago by two brothers growing market vegetables is now one of Northern Ireland’s biggest agri-food success stories re-investing about £20m a year back into the NI economy.

Avondale Foods in Lurgan was started five decades ago by Harry and Derek Geddis, who began growing and selling vegetables from the family farm. Avondale now supplies own brand potato salad and coleslaw to all Waitrose and Marks & Spencer stores across the whole of the UK, as well as coleslaws and vegetable accompaniments through Dunnes, Tesco, Asda, Sainsbury’s, Morrisons and other retail outlets under own brand and the company’s Country Kitchen brand.

This family business employs over 380 people in state-of-the-art production premises in the heart of the Armagh countryside. Over the years, Avondale has focused the business on value-added products and innovation, a track which has kept it not only growing, but leading its sector.

“We started out in 1965, growing vegetables for sale in markets and shops,” said Derek Geddis. “Marks & Spencer was one of our first retail customers when we started supplying vegetables to the Belfast store in 1968. It was a very different time – the produce market and the green-grocer were at the heart of the shopping experience then. As the pace of life began to change, supermarkets grew in popularity and we made a simple diversification into pre-packed vegetables to make them more convenient to buy.

“As the business grew, we outsourced our produce, using our own experience in horticulture to ensure that growers supplied us with high quality produce. We began to look at ways we could add value to our products and so coleslaw was our first major 28

product development. Things really started to grow from there.”

During the 1980s, the company’s main business was within pre-packed vegetables, salads and coleslaw. Product development played a key role, with the firm supplying sauces and mayonnaises in both wholesale and retail formats.

In 1992, Avondale bought the Country Kitchen brand which is sold across Northern Ireland today with a market-leading range of salads and traditional hearty soups.

The company’s core business in 2015 is the production and development of own brand products for many of the UK’s biggest retailers, recently diversifying into garlic doughballs, which are manufactured in the company’s on-site bakery. The Geddis family, including Derek’s son and daughter, Greer and Dawn, as well as Managing Director George Senninger, aren’t afraid to innovate.

David Johnston is factory manager at Avondale, and has been with the company for nearly 25 years. “I started with the company as a placement student in 1991 and, after completing a National Diploma in Food Science (Technology of Food) at Loughry in 1992, I joined Avondale as a full-time trainee supervisor.

“I was determined to prove myself and I suppose you could say the company and I grew together. I progressed very quickly to the role of supervisor, and then a further promotion to production manager and department manager, before achieving my current position as factory manager in 2013.

“The company has gone through major growth throughout my time here. Being a family-run business, there’s a very strong work ethic and I believe that this has helped shape Avondale into the success story it is today.

“The job is not without its challenges. With such a diverse product range, there’s plenty to be done which makes every day different.

Today we are so reliant on technology – when I first started we only had one computer but things have progressed significantly since then and we’ve embarked on installation of an MRP system to ensure that orders are managed and go out to the right customer at the right time.

“Things are really going from strength to strength at Avondale and we plan to keep building on the solid platform that the team here has developed over the past 50 years.

We want to diversify into new categories and to develop existing and new partnerships with customers. By building and nurturing these relationships, combined with new and emerging technology, we plan to grow the business even further over the next 50 years.”

For more information, please visit www.avondale-foods.co.uk.

LEGAL ADVICE - PLANNING

Councillors will call the shots on most planning decisions Karen Blair, managing director at Cleaver Fulton Rankin, discusses how the new district councils will affect planning decisions made across Northern Ireland.

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pril 1, 2015 was a key day for planning in Northern Ireland with the vast majority of planning control moving to the new Super Councils. As well as the transfer of the planning functions from the Department of the Environment to the Council, there is also a major revamp of how applications are dealt with. For major applications, there is a requirement for community consultation in advance of the application being submitted.

Examples of major development include generating stations with a capacity of over five megawatts.

All minor and most major applications are now the responsibility of the Council, but DoE has retained the ability to be the decision-maker where an application is regionally significant. Interestingly, no housing, retail or business use scheme is considered to be potentially regionally significant, and for energy schemes DoE will consider whether or not it is regionally significant if it is over 30 megawatts.

The Permitted Development Rights

Karen Blair

for agricultural buildings and operations remain broadly unchanged, although the ability to erect, extend or alter a building on agricultural land no longer applies if it will be

the first building or structure to be erected on the agricultural unit.

Although the Super Council is the decision maker for the vast majority of planning applications, very few of the applications will actually end up being debated by the Council.

Each Council has to set up a Scheme of Delegation, which delegates the authority to the planning officers (who they now employ rather than DoE) in respect of the more routine cases.

Even with that, this is the most fundamental change in how planning decisions are made in Northern Ireland in a generation. Councillors are the decision makers for the majority of applications and how they perform in this role will be closely watched. Where they refuse an application, which is subsequently granted on appeal by the Planning Appeals Commission, they are at risk of having to pay the successful applicant’s costs and, where they grant planning permission, they are at risk of Judicial Review by disgruntled neighbours or competitors.

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LOGISTICS & EQUIPMENT NEWS

Sarah Burnett, sales & marketing support at Dennison Commercials, with Ken Hylands at the Open Day.

Rob Ireland, group sales director at Dennison Commercials, with Gareth Robinson at the Open Day.

Dennison Commercials hosts a successful Open Day D

ennison Commercials, the Volvo truck and bus dealer for Northern Ireland, has recently held an Open Day for customers and staff.

The all-day event, which took place at Dennison Commercials’ headquarters in Ballyclare on September 3, offered the opportunity to test drive the latest Volvo trucks and also showcased the full range of products and services that Dennisons can offer. A new Dennison brand, Denn-Part, was also launched on the day.

Around 250-300 people attended the event, the largest hosted to date, ranging from long-term to relatively new customers, staff and their families.

As well as a range of caterers, including exotic burgers, authentic Italian pizza, crepes and ice cream, a variety of activities offered guests a full day of entertainment and a family atmosphere. There was something for everyone, from a fire engine ‘play bus’, go kart track and face-painting for children, to a vintage truck display, five-piece swing band and cocktail artists for staff and customers.

Dennison displays included new, used and rental truck line-ups, as well as a Dennison Bodyshop display showcasing some recent customer vehicles with unique paint jobs completed.

The Action Cancer ‘Big Bus’, which Dennisons maintain at no cost

to the charity, was also on-site providing breast screening and MOT health check appointments to visitors.

Denn-Part is the new brand from Dennison Commercials, which encompasses all makes of truck and trailer parts and used Volvo parts.

This product range will sit alongside the genuine Volvo parts offering.

Euro 6 Volvo trucks and buses were available for test driving, including the flagship FH16 750, an FH500, FM500, FMX and the Volvo rigid FL and FE vehicles. Volvo B11R and B8R coaches were available.

The vehicles all had the latest safety package included, and the FH500 had a dual clutch and matt black paint, a factory output option, something that has never been available before. The ‘I-Shift’ dual clutch transmission uses technology from the sports car industry to further enhance the driveability of the Volvo truck.

“The event has been extremely well received by all that attended,” said Laura Reeve, marketing manager for Dennison Commercials. “It was a unique opportunity for our staff and customers to socialise with one another in a fun and relaxed atmosphere, whilst promoting the full range of products and services available from Dennisons. We are very thankful to all that attended and for their continued support of our business”.

Supplying a wide range of quality machinery H

enderson Food Machinery supplies an extensive and varied selection of new and used food processing and packaging machinery from its 6,000-square-foot factory located near Downpatrick.

It works closely with quality suppliers of new and used machinery and, when sourcing equipment on behalf of customers, ensures a complete assessment is completed on all machines before dispatch for peace of mind.

Its range of new and used equipment is extensive, covering many categories including meat, fish, poultry, bakery, confectionery, petfood, ready meals, vegetable, fruit, dairy and brewing.

Henderson Food Machinery pledges to only supply quality machinery, backed up with excellent customer service, working closely with its partners.

Henderson Food Machinery works very closely with Moody Processing Equipment, which offers an extensive range of quality used machinery at its base in Retford, and MPE, which supplies a selection of new tray sealers, sandwich sealing equipment and tooling from its factory in Derbyshire.

“We believe the demand for buying quality new and used processing and packaging machines at competitive prices will increase and Henderson Food Machinery want to be your first point of contact,” said David Henderson, managing director of Henderson Food Machinery. “Our policy is simple, to supply quality service at competitive prices.

“We also work closely with most food processing and packaging machinery manufacturers, so when selling machines we can offer the right advice, giving you peace of mind going forward with your purchases.”

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FESTIVE FOOD & DRINK

Shloer Celebration’s sparkling new look for the festive season

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hloer Celebration Pink Fizz and White Bubbly, the sparkling no-alcohol grape juice-based adult soft drink from SHS Drinks, is getting a fresh and contemporary new

makeover in the lead up to the festive party season.

An elegant new bottle shape takes its cues from the style associated with Prosecco sparkling wines, and reinforces Shloer Celebration’s image as the noalcohol alternative at parties and other celebrations. A popping cork brings fun and theatre to special occasions and Shloer’s premium quality is reinforced through the foiled neck, while a clear label showcases the liquid.

The new-look Shloer Celebration is being rolled-out in September, supported with a consumer press and social media campaign throughout the autumn and in the lead up to the festive season.

The ‘Say it with Shloer’ social media marketing campaign, which reinforces Shloer’s association with gifting and social occasions, is giving consumers the opportunity to win bottles of Shloer Red, White or Rosé or Shloer Celebration in stunning gift bags.

“More than one in five adults (21%) don’t drink alcohol at all¹, and in addition there will always be party guests who won’t be drinking alcohol for religious or health reasons or because they are driving or they are mums-to-be, but they will still want

to experience the sense of occasion,” says Amanda Grabham, marketing director – Soft Drinks at SHS Drinks whose portfolio includes Shloer, Northern Ireland’s No. 1 adult soft drinks brand².

“So, while the focus tends to be on alcohol at Christmas and New Year parties, it’s important to cater for these guests too. With more purchasers than any other adult soft drinks, Shloer is the most popular choice for adult soft drink shoppers³ and Shloer Celebration provides the perfect solution for party hosts looking to provide a ‘wow’ factor and offer those who aren’t drinking alcohol something special.

“The new bottle shape reflects the current consumer appetite for sparkling wines, and the foiled neck and popping cork combine elegance with theatre and a sense of fun.”

For sales and POS enquiries, contact SHS Sales & Marketing on 028 9045 4647 or email: info@shs-sales.ie. ¹ GB TGI 2014 Q2 (January 2013 - December 2013) – Pop ² Nielsen Scantrack: NI Multiples Defined Adult Soft Drinks Category, MAT 000 Units & Shloer Unit % share 52 w/e 18.07.15 ³ Kantar Worldpanel July 2015

Exclusive opportunity to Boost your winter sales

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his September, Boost is launching a limited edition Winter Spice energy drink that brings a new dimension to the market and an exciting profit opportunity for independent retailers.

Featuring striking packaging, the marketing potential includes embracing winter activities with a renewed enthusiasm and making the most of all the celebratory events and parties taking place during the winter season, such as Diwali, Halloween, Christmas and New Year.

Winter Spice is a rich and warming drink infused with plum, cloves and cinnamon flavours. Available in 49p price-marked 250ml cans, it comes in cases of 24 and will deliver a minimum POR of 45%.

There will be a fully-integrated marketing campaign to support Winter Spice in terms of free POS material, sampling activity and digital support. Social media activity will promote the limited edition product throughout the sales period and will include a focus around the hashtag #spiceupyourwinter.

“Our Champion of the Independents initiative is seriously building momentum and so we are delighted to have developed this limited edition product that will not be available in the multiples,” said Al Gunn, sales director of Boost. “Following recent research, we know that flavours are a key growth area in the energy drinks category and, indeed, our 250ml flavoured SKUs are currently enjoying a 45% year-on-year increase in sales. So we have high hopes for Winter Spice.”

More information is available at www.boostdrinkstrade.com.

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New Irish whiskey ice cream launched by Glastry Farm G

lastry Farm has developed an innovative flavour collaboration with Teeling Irish Whiskey, the Dublin distillery formed by entrepreneur Jack Teeling.

Glastry’s Teeling Irish Whiskey Ice Cream has a vanilla and toffee flavour with the distinctive taste of Teeling Small Batch Irish Whiskey, and is currently available to purchase exclusively from the Dublin distillery for around £2 per 120ml tub. It will be available shortly in stores in Northern Ireland and the Republic of Ireland.

Will Taylor, founder and managing director of Glastry Farm Ice Cream, which is based on the family farm at Kircubbin, Co Down, said: “We were very excited when approached by Teeling Irish Whiskey to create an innovative ice cream flavour.

“We have worked closely with the Teeling team in Dublin to produce the new ice cream which we believe will prove to be exceptionally popular in our key markets on the island of Ireland.”

Artisan producer launches ale washed cheese

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rtisan producer Dart Mountain Cheese has teamed up with a local craft brewery, Northbound, to produce Ireland’s first ale washed cheese. The new cheese, known as Banagher Bold, named after the townland in which it is being produced, is semi-hard and made from pasteurised cows’ milk sourced from nearby farms.

Both companies are based in Northern Ireland’s North West region in Co Derry.

Dart Mountain, located near Dungiven in the rural Sperrin Mountains, has already developed a series of speciality cheeses including Sperrin Blue and Kilcreen, an Emmental style Alpine.

Banagher Bold is matured for up to six months and washed in an India Pale Ale (abv 4.5%), known as Number 26, produced by the recently established Northbound craft brewery in Derry city, an initiative by master brewer David Rodgers and wife Martina. The water used to produce the ale is sourced from the Banagher Dam in the Sperrins.

Cheese maker Jill Hickey, who founded Dart Mountain in 2012 with husband Kevin, describes the new Banagher Bold cheese as having “a wonderful golden colour and a very rich flavour”.

“Developing a beer washed cheese has been an objective for some time. I wanted it to be a genuinely Northern Irish cheese using local milk and a craft beer brewed here,” she said. “We are considering producing the new cheese in range of sizes including smaller individual packs.”

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33

AGRI-FOOD NEWS

Agri-food advice: New pension rules

By Seamus McCaffrey, managing director of Omagh-based Matrix Business Services and expert columnist for UG covering tax and business issues.

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rom April 6, 2015 new pension rules come into effect. The two biggest benefits resulting from the revised pension rules are flexibility as to how income can be taken and the changes to the tax position on death. The basic rules have not changed: the maximum

pension contributions on which an individual can claim tax relief at either 20% or 40%, depending on the rate of tax payable, is £40,000 per year and the maximum value of pension benefits that an individual can accumulate tax free during their lifetime is currently £1.25m. There is no change to the minimum age at which benefits can first be taken, 55 years, nor to the maximum 25% of the value of the fund that an individual can receive from their fund tax free; money drawn from a pension fund in excess of the first 25% is taxed at the individual’s marginal rate of income tax. In addition, there is no change to the rules allowing individuals to carry forward any unused relief on pension contributions for up to three preceding tax years.

The first big change relates to how income can be taken. If you wish to draw your pension fund during your lifetime, from the age of 55 years, the pension fund will be treated like a bank account with the investors having the freedom over how much they take from the pension fund. They can access their total fund as a lump sum or take withdrawals as and when needed. These new drawdown rules have the advantage over annuities that the income taken can be altered to take advantage of changes to the person’s personal tax position in future years. For businesses with volatile profits, there is a big opportunity here. In the years of high taxable profits, the business owners could make a contribution to the pension fund getting tax relief at the top rate of tax and, then dipping into the pension to supplement income in leaner or loss-making years, and, with good planning,

possibly drawing out the money tax free.

A further important benefit of the flexible drawdown pension rules is the management of pension funds for the tax efficient funding of education fees, and, in addition keeping taxable income below £50,000, the point at which entitlement to child benefit is reduced.

The second important change relates to inheritance tax. If an individual decides not to drawdown all of the fund during their lifetime, the balance of the fund can be left to the next generation free of inheritance tax, and free of income tax in some cases, with options available to the beneficiary as to how cash is extracted from the pension fund. Personal income tax or corporation tax relief can be obtained at the time a contribution is made and 25% of the fund can be withdrawn as a tax free lump sum with the balance being left to a beneficiary free of tax at the point of transfer. If an individual already has sufficient income or assets from which to fund their retirement, a pension fund can be an attractive method to make provision for the next generation.

There is also the advantage over most other forms of inheritance tax planning that the person retains the option to access 25% of the fund as a tax-free lump sum as well as unlimited access to income in a flexible way, should it be needed for personal expenditure in the future.

As with all tax planning, the business owner must take advice from financial advisor, solicitor and accountant specific to his/her circumstances before making a final decision.

AFSB meets with beef producers H

ow the work of the Agri-Food Strategy Board (AFSB) can benefit beef producers was the focus of a meeting between the Board and the Natural Beef Association (NBA) at the Armagh City Hotel in the summer.

AFSB Chair Tony O’Neill and member Ian Marshall met with Oisin Murnion, John Sheridan, and John and Elva Morgan from NBA. “We held a very constructive meeting with the National Beef Association, where we discussed the challenges currently facing the sector and how the work of the AFSB can support beef farmers in the long term,” said O’Neill. “Historically the red meat sector has not modernised as swiftly as other agri-food

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sectors, but we believe there is great potential to develop the beef industry through the use of business tools to increase productivity.

“One of the AFSB’s key recommendations is for a £250m Farm Business Improvement Scheme, which is currently being developed

by DARD. We believe that this scheme will give beef farmers the capital support to increase efficiency and sustainability.

“We advised on the key role that genetic improvement and benchmarking can play in delivering the aims and objectives of the AFSB, both of which have the potential to increase profitability for beef farmers in the longer term.”

NBA Chair Oisin Murnion said: “We had a useful meeting with Tony and Ian and were

reassured by their commitment to the suckler sector. Although we already produce some of the best beef in the world, in order to deliver a competitive beef industry with sustainable returns for farmers, we need to ensure that we make the most of every opportunity available to increase productivity.

“The Farm Business Improvement Scheme, proposed by the AFSB is currently being developed by DARD and we want to ensure that the beef sector is in a position to get its fair share of this scheme. We also discussed the long term benefits to farmers through the use of benchmarking and improving the quality of our animals through the use of genetics – both of which should ultimately put more money into farmers’ pockets.”

AGRI-FOOD NEWS

Balmoral Show secures new Ulster Bank sponsorship deal U

lster Bank, which has been the principal sponsor of the Balmoral Show since 2009, has agreed a new three-year deal which will see it remain the key sponsor of the Show until at least 2018.

As a result, the Show will continue to be called The Balmoral Show, in partnership with Ulster Bank.

“Ulster Bank has been a fantastic sponsor of the Balmoral Show and its continued support will play a central role in helping us develop the event as a fitting showcase for the agri-food sector and a premier family occasion,” said Colin McDonald, chief executive of RUAS. “There is so much potential at Balmoral Park to expand and enhance the Show. We are delighted to have Ulster Bank’s support, as a strategic partner and a passionate supporter of the local agri-food sector, to help us capitalise on the possibilities.”

Richard Donnan, managing director of Retail Banking and NI SME & CIB Ulster Bank, said: “Balmoral Show is one of Northern Ireland’s most important and popular events.

Ulster Bank is proud to be so closely associated with and centrally involved in it. It’s an event that is important to our customers and our economy and therefore we are delighted to continue our support.

As we seek to continue to grow our business in the agri-food sector, with £1.5bn available to lend to businesses this year, continuing to be the principal

Pictured are, from left, Richard Donnan of Ulster Bank and Colin McDonald of the RUAS.

sponsor of the Balmoral Show is a very important part of our strategy and a great fit for our business.”

UFU meets with local MPs to discuss red meat exports U

Pictured are, from left, David Simpson (MP), Ian Buchannan, (UFU hill farming chairman), Ivor Ferguson (UFU deputy president), Crosby Cleland, (UFU beef and lamb chairman) and William Irwin (MLA).

lster Farmers’ Union (UFU) livestock office bearers met with David Simpson MP and William Irwin MLA in August to discuss red meat exports.

UFU has also met recently with the Northern Ireland Meat Exporters Association, Livestock & Meat Commission of Northern Ireland and the Department of Agriculture and Rural Development to discuss the matter.

The beef and sheep industry continues to experience difficulties with the weak euro and the Russian ban on imports having a significant impact on the UK trade. UFU maintains that opening new export markets outside of Europe is crucial to help absorb any oversupply and help add financial value to red meat produce.

“Access to new markets is a priority for the Union, but we’re not convinced that the DARD and DEFRA Minister are allocating enough resource to speed up progress with our export targets,” said Ivor Ferguson, deputy president of UFU. “There are considerable opportunities across the globe which we are not able to take advantage of yet and we have asked our local MPs and MLAs to prioritise this matter in both Westminster and the NI Assembly.”

Broughgammon launches Cabrito Smoked Bacon A smoked cabrito bacon has been developed

by Broughgammon Farm, an artisan enterprise which also specialises in game including venison and pheasant and produces rose veal.

The small business is cold smoking the goat meat over wooden blocks in its own recently developed smokery on the family farm located near Ballycastle in Co Antrim.

In addition to the new smoked meat, Broughgammon Farm is curing goat meat to produce back and streaky bacon for customers in both Northern Ireland and the Republic of Ireland. The farm enterprise is producing the goat bacon in small batches to ensure consistent quality and outstanding flavours.

“Innovation is at the heart of our farm,” said Sandy Cole, director of sales at Broughgammon Farm. “Coming up with new products is essential if we are to ensure the sustainably of the family business. We’ve been 8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

producing cabrito for about four years now and interest among chefs and the wider public has been increasing steadily.

“We recognised some time ago that we needed to be developing different products to build on the level of interest. Bacon is basically a cured product that can be developed from any meat. In addition to the smoked, back and streaky bacons, we offer lardons for pancetta.”

The farm sources male goat kids from the local dairy sector, which previously regarded the animals as a waste product. Cabrito is consumed in many parts of the world and is

regarded as being healthier because it is low in cholesterol and fat.

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MARKETING news

Paula McIntyre to focus on fresh and local in new role P aula McIntyre has signed an exclusive deal with the Henderson Group to work with its SPAR, EUROSPAR, VIVOXTRA and VIVO brands in a bid to get shoppers excited about fresh food sourced and grown on the island of Ireland.

Paula’s ambassador role will include a series of TV commercials, in-store cookery demonstrations, radio ad recipe inspiration and a targeted media campaign.

“Fresh and local are two huge passions for me, so working with a local company like Henderson Group and their brands, who are great champions of local sourcing, is a perfect match,” she said. “Shopping trends are changing, there is an expectation that local ingredients should be more readily available, and I’m eager to help spread the message that such products can be found in local stores

and easily prepared at home to make delicious meals for all the family.”

The Henderson Group has worked with Paula on several occasions over the years with its SPAR and EUROSPAR brands, producing original seasonal recipes, video content for easy-to-follow, cook-at-home dishes, and hosting several events and demonstrations in store.

“We love working with Paula, so it is fantastic to make our partnership official,” said Brenda Mulligan, head of Brand Marketing at the Henderson Group. “We share the same ethos and Paula is 100% behind our passionate about local pledge for both our fresh and ambient products. We’re really excited about bringing even more ideas and inspiration to our shoppers to get them as dedicated as we are to fresh and healthy eating.”

Paula McIntyre

Paula kicked off her ambassador role with cookery demonstrations at Creighton’s EUROSPAR, Finaghy and EUROSPAR Greencastle Street, Kilkeel throughout the summer, with shoppers tasting Paula’s recipes, using local produce in store.

Dragons’ Den rejection a PR win for Rule of Crumb C olum McLornan and Claire Hunter of local business Rule of Crumb failed to secure any financial support from the panel on Dragons’ Den but have nonetheless enjoyed a heightened profile since appearing on the BBC2 show.

Rule of Crumb is an Antrim-based supplier of gluten-free foods to the retail and hospitality sectors, and appeared on Dragons’ Den on August 9.

During their pitch on the show, the business partners won and lost £60,000 investment from Dragon Deborah Meaden after the businesswoman retracted her offer when Claire suggested she share her stake with new Dragon, Sarah Willingham.

A comment by Dragon Nick Jenkins suggesting coeliacs should opt for naturally gluten-free products instead of free-from varieties, meanwhile, led to many coeliacs

Colum McLornan and Claire Hunter appeared on Dragon’s Den.

venting their anger on social media.

Coeliacs and other Twitter users with food intolerances were quick to react to the Dragons’ comments and reinforce the need for gluten-free alternatives in both restaurants and supermarkets.

And Michelle Berriedale-Johnson, founder

of a dairy-free and additive-free Berrydales Special Ices, freefrommatters.com and the Free From Awards posted a blog referencing Nick’s ‘stupid’ and ‘provocative’ comments.

“We may not have won investment from the Dragons but we have generated immense support against Nick’s comment and our existing customers have been quick to praise Rule of Crumb and its product portfolio,” said McLornan. “This support has not only reiterated the need for more free-from variety on the market but it reinforces our beliefs that coeliacs do want gluten-free alternatives and don’t want to always rely on naturally freefrom foods.”

The Great Taste awards 2015 gave Rule of Crumb’s Gluten Free Blueberry Muffins two stars, while its part-baked frozen gluten-free bread roll and per person portion packs of gluten-free cornflakes received one star each.

E-lites back on TV with new ATL campaign

E

-Lites, the UK’s most popular e-cigarette brand(1), returned to TV screens nationwide in August with a new creative in support of the latest addition to its range, E-Lites Curv.

The 60-second creative featured on approximately 25 channels, including ITV,

8 • •Ulster 3636 UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

C4 and Sky, reaching an estimated 90 million viewers post-watershed.

Following the initial launch, the TV ad continued with 20-second and 30-second cuts airing for a further four weeks. The ad also featured on Video on Demand for four weeks to ensure maximum reach.

Directed by Omar Hilal, whose previous work includes TV campaigns for Nestlé, Samsung and Coca Cola, the advert was designed to reflect the quality of the E-Lites brand. Hilal uses a rare technique known as ‘silent story’ to tell the narrative and bring the campaign platform, A Curv Makes the Difference to life, without dialogue.

“A sense of fun and humour was the starting point for us,” said Vince McSweeney, exec

creative director of McCann Erickson, the creative agency behind the TV advert. “We wanted to create a unique film that was humorous, yet subtle and the film’s success is in telling a story without words.”

Jeremy Blackburn, head of Communications at E-Lites owner JTI, said: “The e-cigarette category continues to evolve and it is important that consumers are aware of the choices available to them and now is the ideal time to launch our ATL campaign.

E-Lites Curv is an e-cigarette that answers the consumer demand for quality and reassurance.

After launching in convenience stores, online and in selected supermarkets and forecourts last month, the new ATL campaign will drive awareness for E-Lites Curv.”

E-Lites scored the highest for awareness amongst consumers compared to its competitors, TNS Omnibus Q1 2015. Brand Awareness = top of mind, spontaneous and prompted.

EXPORT NEWS

RubyBlue introduces new gift box liqueur minis R

First export deal for local ham and bacon processor N

orthern Irish bacon and ham specialist JH Givan has secured its first export business in the Republic of Ireland and is exploring opportunities for its premium pork products in Great Britain.

Based in Belfast, Givan has been supplying cooked hams and bacon to retailers and foodservice operations in Northern Ireland for over 50 years. The family business was formed in 1938 and has become one of the best-known names in cooked ham and bacon.

The fourth generation family business is now supplying products to a convenience food manufacturer in Dublin. It has vast experience in the foodservice sector in Northern Ireland and also supplies many of the region’s high-end retailers and delis.

“We all recognise that growing the business will require a much sharper focus on sales outside Northern Ireland,” said David Givan, a director of the business.

“This immensely encouraging business in the Irish Republic was facilitated by one of Invest NI’s food sector marketing advisers and is now making a significant contribution to our turnover.

“We need to look at the Republic and then Great Britain because we’re pretty well established in Northern Ireland within our target market of foodservice, high end butchers and delis.

“Our process for curing and preparing hams is simple and completely natural.

We don’t add anything to the hams, pork and bacon.

“Good husbandry and animal welfare procedures are very important to us.

Heritage and provenance are part of what sets Givan’s products apart in today’s exacting and fiercely competitive markets.”

8 36• •Ulster UlsterGrocer Grocer| JANUARY | JANUARY2011 2011

ubyBlue premium Irish fruit berry liqueurs from Lisburn-based Hughes Craft Distillery are now available in a mini gift box format targeted in particular at the travel market.

The launch customer for the new product, a range of four liqueurs in 50ml bottles in an attractive gift box, is The Loop duty-free retailer at Dublin International Airport.

The new gift pack features the company’s successful four liqueur flavours – Wild Blueberry, Wild Cranberry, Wild Blackcurrant and Chilli Pepper, all with an alcohol volume of 17%.

“We decided to develop the new gift box format because we saw a gap in the market, especially in airport duty-free shops, for a more convenient sized product that would encourage travellers to purchase and try for themselves,” said Barbara Hughes, who owns and manages the business with her husband Stuart.

“While our conventional sized bottles are selling well, the new format has been designed to appeal to travellers who would prefer a small size that also gives them the opportunity to taste all our four flavours. We also see the smaller format as ideal for airlines and have already had a number of interesting inquiries.”

The company has also extended its distribution network in the Republic of Ireland by signing an agreement with J&C Kenny in Galway, and recently won its first business at Shannon International Airport Duty Free.

Craved develops a passion for Northern Irish relish K

asundi and Sunshine relishes from local artisan relish and chutney producer Passion Preserved have been listed by Craved Foods in London, which markets craft products online.

The company, based at Lisburn in Co Antrim, was launched in 2013 and has won Great Taste awards for its products developed by owner Claire Kelly from ingredients grown on her own land.

“Craved had heard about my products and approached me to see if I’d be willing to supply products for their web marketing,” she said. “Their focus is on craft products, essentially my market. I was keen, therefore, to gain a listing on their website. While their focus has been on suppliers in the greater London area, I understand that they are keen to expand their portfolio and to include products from other regions including Northern Ireland.”

Grown out of a love for small batch production by founder David Voxlin, Craved is committed to discovering and championing British craft food and drink, and the producers who make it.

“We offer a unique selection of products by unearthing unusual, unexpected and distinctive flavours from independent, craft producers - unavailable on the High Street or in supermarkets,” said Voxlin. “By increasing the availability of independent craft food and the number of producers who make it, we hope that in time there will be a change in the way that we think about our communities and the food we eat.”

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business news

FSB reports a cooling of economic confidence W

hile small business confidence is cooling, levels still remain in positive territory, according to the latest Federation of Small Businesses (FSB) Small Business Index (SBI).

The overall SBI reading at +20.3 is a significant decrease from +37.9 in the second quarter of 2015 and +41 a year ago. After an initial boost given by the clear General Election outcome, these results reflect the impact of recent changes announced at the Summer Budget and, within Northern Ireland, a continuing sense of economic and political instability.

Lower levels of confidence are reflected in more firms reporting a fall in investment intentions this quarter, which have fallen from 26% 12 months ago to 22% this quarter. The number of businesses expecting to grow has also fallen. Nearly six in 10 small businesses (58.7%) plan to grow in the next 12 months, down from 65.3% in the previous quarter.

Small businesses are continuing to work hard, despite the increasingly difficult business environment they are encountering. This is demonstrated by some positive news in the data on small business productivity, which continues to rise sharply, reaching 3% this quarter, compared with 0.6% 12 months ago.

“These latest results show that small businesses appear more cautious about their prospects than in recent quarters,” said Wilfred Mitchell OBE, policy chairman of FSB NI. “To encourage growth, business owners require confidence and whether they are local businesses or foreign direct investors, confidence plays a large part in making investment decisions.

“The unpredictability of the political situation over recent months causes businesses to be cautious and reluctant to invest, which has an immediate and negative impact on job creation and economic recovery and growth.”

Businesses urge rates reform as cost pressures grow

Ann McGregor, chief executive of NI Chamber and Brian Murphy, partner at BDO.

A

lmost 80% of businesses believe rates should be reformed to make them more reflective of economic conditions, according to the latest Quarterly Economic Survey (QES) released by the Northern Ireland Chamber of Commerce and Industry (NI Chamber) and business advisor BDO. Business rates have increased for 42% of companies responding to the survey following ‘Reval 2015’, the process by which Land & Property Services (LPS) revalued non-domestic properties in Northern Ireland.

While the majority of businesses facing a rates bill increase say it has had limited impact (65%), almost a quarter found the impact significant. Those affected commented they now have less scope for pricing competitively and have to save costs in other areas; particularly around labour costs including a reduction in overtime and restrictions in training. For some businesses, the increased rates bill means they will have to consider relocating.

Meanwhile, 75% of businesses believe that small business rate relief should reflect business size rather than property size.

“Business rates is a tax that hits companies of all sizes long before they a make profit, and impacts on business growth and investment,” said Ann McGregor, chief executive of NI Chamber. “NI Chamber members are of the view that the business rates system in Northern Ireland is in need of reform to make it more reflective of economic conditions.”

The survey also reveals how recovery in the local economy continues with Northern Ireland remaining in positive territory for almost all key balances. Domestic sales and orders continue to strengthen although with export sales and orders weakening, businesses are becoming increasingly reliant on the home market.

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APPOINTMENTS

People on the move...

in association with

Baird joins Willowbrook as NPD technologist C

o Down-based Willowbrook Fine Foods has appointed Ashleigh Baird to its award-winning NPD team.

Baird, who is from Belfast, joins Willowbrook as an NPD technologist, and will be responsible for developing innovative products in response to consumer demands and customer briefs. Having previously worked in the NPD department at TS Foods, Ashleigh brings an in-depth knowledge of product development, market trends and customer relations.

“This is the third appointment we have made to the NPD team this month, and I’m delighted to welcome another talented member to the department,” said John McCann, director of Willowbrook Fine Foods. “Ashleigh has already shown a flair for client relations and has a real knowledge of trends in the market, which helps ensure our NPD team remains as forward thinking as ever.

Earlier this year, Willowbrook Fine Foods announced a £2.3m investment and the creation of 55 new jobs at its premises in Killinchy.

AgriSearch appoints new field officer

D

avid Anderson BVMS MRCVS has joined AgriSearch as a field officer to work alongside researchers at the Agri-Food and Biosciences Institute (AFBI) and a number of farmer co-researchers on a suckler cow fertility study.

The project is looking at improving the efficiency of suckler beef systems through novel breeding methods (synchronisation and sexed semen) and the use of high genetic merit sires. The work is co-funded by DARD, NI under the Research Challenge Fund along with significant contributions from AgriSearch and industry partners Zoetis, Genus and AI Services.

Anderson grew up on a suckler cow and beef finishing farm near Ballymoney, Co Antrim, and studied veterinary medicine at the University of Glasgow from 2008 to 2013. Since graduation, he has gained valuable experience in a wide range of animal health issues working as a farm vet in Co Armagh.

AgriSearch Chairman James Campbell said the ‘on-farm’ research pioneered in Northern Ireland has attracted significant interest from several organisations including the EC. James Campbell with David Anderson

Asleigh Baird

Jameson appointed to Heavenly Tasty Organics

K

ristin Jameson has been appointed brand development manager at Heavenly Tasty Organics.

She will manage the development of the Heavenly brand, including the planning and implementation of marketing strategies aimed at increasing growth within the UK, Irish and International markets.

Jameson has vast marketing experience in the FMCG and financial services sectors, having previously held posts with Autoline Insurance Group, Bewleys Dublin and the Henderson Group.

Kristin Jameson

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SHELFLIFE

To see your product featured in Shelf-life, contact Mark at markbeckett@greerpublications.com or Tel: 028 9078 3235

Local coconut oil producer hoping for healthy sales C

ocoMojo has launched a new organic, cold pressed, virgin coconut oil, available in 300ml and 500g jars.

The Lisburn-based business already has a successful portfolio of coconut-based drinks including CocoPassion – coconut with passion fruit and CocoSoul – coconut with herbs, fruits and spices, and CocoPure - a coconut water drink.

CocoOil, according to CocoMojo founder and managing director Tricia McNeilly, has a wide range of applications especially baking and as a spread for sandwiches. “It’s an immensely versatile product that can be used as a substitute for butter in baking or for frying,” she says.

“What we’ve done is to take our experience in convenience beverages

using blends of coconut water, coconut milk, tropical fruits, aromatic spices and botanical herbs to create the new oil.

“The new CocoOil is the outcome of extensive market research into the developing coconut sector and emerging market opportunities. The health benefits from coconut are now wellrecognised.

“CocoOil is free from gluten, cholesterol, lactose, salt and sugar and may have benefits such as increasing energy, reducing the risk of heart disease and promoting weight loss.”

The company already distributes its coconutbased drinks through wholesale and retail agreements in Britain and the Republic of Ireland.

New TENA Lady Duo Pack and lights by TENA Ultra Towel launched

O

ffering the same great protection and reassurance but with the added benefit of a larger pack format, the UK’s leading bladder weakness brand has

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introduced the TENA Lady Maxi Night Duo Pack to its growing portfolio of purpose-made products.

Responding directly to consumer requirements for a choice of pack sizes, the new Duo Pack is set to drive category value by offering the one in six women in the UK that experience night-time bladder weakness* a more comprehensive shopping experience.

Specifically designed for night-time protection, TENA Lady Maxi Night features a uniqueshaped pad which is wider at the back to provide extra coverage, absorbency and

security when lying down.

Meanwhile, to help facilitate the trade-up between lights by TENA and TENA Lady, the new lights by TENA Ultra Towel meets the needs of loyal lights by TENA shoppers who require heavier absorption for light bladder weakness.

Combining a Quick Dry Core with the extra security of Ultra Towel protection, lights

by TENA Ultra Towels offers shoppers greater absorbency than regular lights by TENA liners without needing to compromise on discretion.

The thin, non-wing towels, manufactured by leading global hygiene company SCA, are just as discreet as regular sanitary protection, yet they absorb twice as fast as Normal Ultra Towels** for a fresh and dry feeling that lasts. *TENA Lady survey, 2014, of 2,000 women in the UK. **vs. other Ultra Towels Normal within the UK market.

Q&A WHAT DO YOU ENJOY MOST ABOUT YOUR JOB? Talking to people! I’m a bit of a talker anyway so it doesn’t really feel like a job. I love building relationships with people and I’m very lucky that I have some very loyal clients and candidates who I’ve had working relationships with for years.

WHAT IS YOUR MOST DIFFICULT TASK? Obviously not everyone that I put forward for a job is successful so unfortunately I have to give candidates the bad news that they’ve been unsuccessful. That’s never easy, especially when you’ve been working closely with them over a period of time to try and get them their dream job.

WHAT IS THE BEST ADVICE YOU HAVE EVER RECEIVED? Never feel regret. Making bad decisions is part of life. If you make a bad decision and you can’t change it, move on and learn a lesson from it. Chances are you won’t do it again.

WHAT IS YOUR BIGGEST GRIPE? Time wasters! In this industry, you find a lot of people applying for jobs are doing it either for interview experience or to get a counter offer from their employer.

WHAT TALENT WOULD YOU LIKE TO HAVE? I would like to be able to speak another language or be able to play the guitar!

In the Hot Seat Karen Nicholson, director of NI Resourcing, Belfast

TELL US ABOUT YOURSELF I am the owner of NI Resourcing, a recruitment agency I set up five years ago to source professionals for the food industry in Northern Ireland. I’m a farmer’s daughter from Tyrone, but moved to Belfast to study and have been here ever since although I’m a country girl at heart! Because of my farming background, I’ve always had an interest in the agri-food industry so it was no surprise that I ended up recruiting in that sector.

WHAT DOES A TYPICAL DAY INVOLVE? Most of the day I’m office based, either on the phone or answering emails. I spend a lot of time writing job adverts, going through 42

applications, screening candidates for jobs and formatting CVs to send to employers. I try to get out of the office as much as I can to meet with clients. I provide a bespoke service, so it’s important to me to go out and meet with new and existing clients to build and maintain close working relationships.

WHAT HAS BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? I was made redundant in 2008, which turned out to be the best thing that could have ever happened as it gave me the push I needed to go out and work for myself. Taking the plunge and establishing the business, and all the hard work and reward that goes with it, has definitely been the highlight of my career.

WHAT ARE YOUR FUTURE PLANS/AMBITIONS? I want to continue the success of the first five years of business and continue to develop my client base within the food industry.

WHOM DO YOU MOST ADMIRE? Anyone who has the drive and commitment to achieve the goals they set for themselves.

WHERE IS YOUR FAVOURITE PLACE? I love NI! I spend a lot of time on the North Coast but I also love that I’m only 45 minutes from the Mournes. We’re lucky here that everything you could want is on our doorstep.

Further afield though, I would have to say Iceland. I was there two years ago, and it’s one of the most beautiful places I’ve ever seen.

WHAT IS YOUR FAVOURITE FOOD PRODUCT? On a cold day nothing beats shepherd’s pie, or Irish stew, but if I was going out, I’d head for sushi!

HOW DO YOU RELAX? My big passion is travelling and I head away as much as time will allow. I’ve travelled throughout Asia and I’m hoping to head to South America next year. Closer to home, though, I love sports; particularly cycling and obstacle racing.

Friday 2nd october 2015 The culloden hotel, belfast red bull drinks reception at 7pm followed by dinner at 8pm

Tickets still available - please contact Mrs Grace Bosket Tel: 07711 826304 or Email: GBosket@robt-roberts.co.uk

Punjana has just been recognised with a Great Taste Award for the tenth year running

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