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Butchery Excellence International Magazine

Issue 16 | June 2019

TEAM IRELAND SQUAD REVEALED FOR WORLD BUTCHERS' CHALLENGE

SACRAMENTO 2020

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S AC R A M E N TO 2 0 2 0

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EditorRhonda Montgomery Websitewww.butcheryexcellence.com [email protected] Telephone0044 (0) 28 8555 7700 Mobile0044 (0) 77 6639 5738

Website www.montgomeryfoodconsulting.com [email protected] Telephone0044 (0) 28 8555 7700 Mobile0044 (0) 77 6639 5738

BEI MEMBER NEWS .......................................................................................................... 4

FOOD SAFETY NEWS - UK ............................................................................................ 6

WORLD FOOD NEWS ..................................................................................................... 8

FOOD NEWS - REPUBLIC OF IRELAND ......................................................... 9

TEAM IRELAND VISITS NORTH ENGLAND ................................................. 10

CORPORATE PARTNER NEWS - RATIONAL ................................................ 12

FARMING NEWS ................................................................................................................ 13

BUSINESS NEWS .............................................................................................................. 14

EMPLOYMENT LAW UPDATE ................................................................................. 15

FOOD EVENTS ..................................................................................................................... 16

CORPORATE PARTNER NEWS - KENNEDY BACON ............................. 19

MEET THE MEMBER ....................................................................................................... 20

FOOD INDUSTRY NEWS ............................................................................................ 22

CORPORATE PARTNER NEWS - SPICE OF LIFE ........................................ 23

FOOD NEWS ......................................................................................................................... 24

CORPORATE PARTNER NEWS - CUTTING EDGE ................................... 27

BEI VISITS SCOTLAND ................................................................................................. 28

BEI VISITS HARROGATE ............................................................................................ 29

RECIPES ................................................................................................................................. 30

Contents

Meet the Member - McKay Family Butchers, Dungiven (Page 21)

Team Ireland & GB's friendly test match at Dalziel Butcher Show, Harrogate (Page 10)

Enjoy Eating al fresco this Summer with these 4 recipes (0)

BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 3

I am delighted that Gareth and James are working together as friends and businessmen. They share recipes and product ideas with each other that will help both their businesses as they both live at opposite ends of the province.

It was lovely to see the boys travelling together to Spain to watch the European Champions League Final, supporting their favourite football team 'Liverpool' in Madrid. The guys really enjoyed themselves and even had the pleasure of witnessing the 'pitch invader' streaking along the pitch!

We are telling you this story in hope that it will inpsire other members to work together as a collaboration of butchers to succeed in this competitive business and be support for one another.

This is what our organisation is all about 'building friendships' and it is important that we look after one another and help each other.

Well done #TeamGHJC

HUTTON AND CUNNINGHAM TEAM UPGareth Hutton from J Hutton & Son's Cookstown and James Cunningham from Cunninghams Food Hall Kilkeel have become good friends since they met at several Butchery Excellence Events.

MCCARTHY'S GROW WITH ALDIGrow with Aldi is a supplier development programme developed in partnership with Bord Bia. 60+ Irish products, made by 35 Irish suppliers, will be listed in stores nationwide as part of an Aldi Special buys Promotion kicking off on Thursday, 6th June.

The 35 suppliers work across a diverse range of categories, including everything from spices, sauces and snacks, to craft beers and artisan tea and coffee. Five of the listed products will be given the opportunity to become core line Aldi-listed products.

Representing an investment of €500,000, ‘Grow with Aldi’ has been designed to help small to medium Irish food and drink businesses secure a retail listing.

Grow with Aldi is a major feature of Aldi’s ongoing commitment to sourcing as much Irish produce as possible. Aldi currently sources over 50% of its products from Irish producers, and last year spent over €700m with Irish businesses.

McCarthy's kanturk are delighted to be teaming up with Aldi Ireland once more to bring you our cheddar cheese pork sausages as part of the Aldi grow programme. Their Black and White puddings are listed as on-going order with their entry on the Aldi programme last year.

BEI Member Jack McCarthy said "We are delighted to have another product listed with Aldi, this opportunity is taking our butchery to the next level

is volume sales of a product line and to see it listed in every Aldi store in Ireland is a major achievement for our family business. With new packaging and our renowned sausage flavour these are sure to fly off the shelves when in store next Thursday".

Rhonda Montgomery Chief Executive of Butchery Excellence said, "I am very proud of Jack and Tim's achievements with their recent Aldi success. To see a butcher take a product to mass production level on a large volume scale is incredible. The 'Grow for Aldi' programme is giving small producers a chance to experience large volume sales on a product line and I am delighted that one of our members is growing his product range in Aldi year on year. Well done to Jack and Tim." Jack and Tim had to work hard to get this product listing with Aldi, They have to make a 'pitch' to Aldi buyers in presentation form to convince them to pick their product out from the rest of the competition that applied on the Grow for Aldi Programme. This product will be listed in over 140 stores in Ireland.

BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE4

BEI MEMBER NEWS

INTRODUCING MEAT 2 TRADEThe ‘Meat 2 Trade’ Show offers a unique opportunity

for agri-food suppliers to showcase their products and services to over 3,000 decision makers from

the food manufacturing, butchery, food and drink retail sectors.

Don't miss this unique opportunity,Register on the website today

www.meat2trade.com


BEI MEMBER NEWS

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London based cutting plant M Coban Ltd fined over £10,000.

A red and white meat cutting plant in London, M Coban Ltd, has been fined £9,000 plus costs of £1,000 after preventing inspectors from entering the site.

At a hearing at Thames Magistrates Court, the site owner was found guilty of two offences of obstructing Food Standards Agency inspectors from entering the premises on 4 July 2018 and 22 August 2018.

The business was also ordered to pay a £120 victim surcharge which goes to the court.The FSA monitors compliance in cutting plants using a system of planned audits with additional unannounced visits. The frequency of the audits depends upon the level of compliance found at the site.

Mr Coban told the court he felt harassed by the inspections and that he had spent a lot of time and resources on the visits.

The site is no longer regulated by the FSA and is instead registered by Waltham Forest Local Authority which has a separate inspection regime.

Cutting plant fined for obstructing FSA inspections

The Food Standards Agency (FSA) has today advised that increased allergen information should be provided on pre-packed direct sale food to give consumers greater confidence in the food they eat.

The Board also set out key priorities identified as part of an ambition to make the UK the best place for food hypersensitive consumers, which includes those with food allergy and intolerance. At a public meeting, the Board agreed on advice for Ministers that full ingredient labelling should be mandatory for all pre-packed food for direct sale.

The FSA agrees with allergic consumers that full ingredient labelling would deliver a significant improvement, and greater consistency by following the same labelling

system that consumers are familiar with, as found on packaged food.

The Food Standards Agency Chair, Heather Hancock said:'Food allergies and intolerance affects millions of people and its impact can be as big or bigger than almost all other foodborne diseases.

'That is why we have concluded that more extensive food labelling is the right outcome to provide greater protection for consumers but introduced in a way that we can be confident will work.

The decision by the Board will be the basis for the formal advice provided to Ministers who will take the final decision.

FSA backs full ingredient labelling for pre-packed direct sale food

The operators of Manchester Abattoir Ltd (formerly Cheshire Halal) pled guilty last week to breaching regulations and apologised for the failures. Manchester Magistrates’ Court fined the abattoir £12,000, awarded the Food Standards Agency (FSA) costs of £6,115.92 and ordered a victim surcharge of £170 to be paid.

The charges included:• an incident of offal being stored above the minimum temperature requirement.• a failure to prevent contact between the outside of the skin and the carcase of sheep during the removal of the fleece, referred to as ‘in-rolling’ and associated breach of a statutory notice

Manchester Abattoir Ltd (formerly Cheshire Halal) fined £18,285.92

Preston cutting plant ordered to pay more than £44,800 for public health failures Bowland Foods Limited plead guilty to failing to ensure removal of specified parts of animals required by law.

A meat cutting plant based in Preston, Lancashire has been ordered to pay more than £44,800 for failing to ensure the removal of specific animal parts which breached regulations.

An FSA unannounced inspection at Bowland Foods Limited in early November, found the plant had consigned meat without “specified risk material” being removed.

Inspectors found carcases and records which showed the business had not removed the material from animals over thirty months old.

In total, 33 carcases still containing the parts were sent to a meat cutting plant between 15 September 2017 and 30 October 2017.

Bowland Foods initially pleaded not guilty before accepting they had received the meat along with documents stating removal was required.

District Judge McCormack sitting at Preston Magistrates’ Court, gave the business a reduced £35,440 fine because of the guilty plea. They were also ordered to pay the FSA’s full prosecution costs of £9,384 and a victim surcharge of £170.

Dr Colin Sullivan, Chief Operating Officer at the FSA said: "This fine underlines how seriously breaches of public health regulations are taken.

"It is vitally important for consumers and the wider industry that

regulations are followed and public health is protected."The FSA will continue to investigate and consider prosecutions to ensure regulations are upheld."

The Transmissible Spongiform Encephalopathies (England) Regulations 2010 require correct removal and disposal of specific parts of animals before they enter the food chain to reduce risk from brain diseases that cattle, sheep and goats are vulnerable to.

The most widely recognised of these diseases is BSE in cattle (referred to as ‘mad cow disease’), which has been linked to human diseases such as Creutzfeldt-Jakob disease (CJD).


FOOD SAFETY NEWS - UK

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Restaurant owner banned after string of terrible hygiene inspectionsA Southport restaurant owner with a "clear disregard for hygiene and safety regulations" has been banned from operating food businesses.

In April 2017, Salvatore Trecarichi, now 69, was fined hundreds of pounds after dead flies were found in pans of bolognese left out overnight.

Health inspectors who visited Salvatore’s Ristorante on Lord Street, Southport, also found bird faeces in the extractor fan and out-of-date lasagne.

Trecarichi pleaded guilty to seven food hygiene charges and was fined £750. In the months that followed, the restaurant underwent a refurbishment and began to operate under the name 519 Lord Street.

But South Sefton magistrates court today heard Trecarichi had let standards slip again, with the restaurant again being given 0 stars - the worst hygiene rating possible. Horrified health inspectors found a catalogue of failings in the restaurant's kitchen during a visit last October.

Areas used for food preparation were encrusted with dirt, grease and old food debris. There were used cigarette ends on the kitchen floor; and the tap of the hand washbasin was coated in grime.

There was also mould on the ceiling, an oven encrusted with black grease and an overflowing bin omitting a "foul" smell. When environmental health officers revisited a week later, the standards of cleanliness were said to be "acceptable".

Stacie Richmond, prosecuting, said Trecarichi had been given repeated warnings - stretching back over almost six years - and continues to have a "clear disregard for health and safety regulations".

Waitrose recallsSweet & Succulent

Pork SausagesWaitrose & Partners is recalling Waitrose 6 Sweet and Succulent Pork Sausages with Caramelised Red Onion Confit with a ‘Use By’ date 04/07/19 due to incorrect date labelling. The product should have been labelled with a ‘Use By’ date of 04/06/19. This means the product may be unsafe to eat if consumed after the intended ‘Use By’ date of 04/06/19.

Nature Of DangerIncorrect ‘Use By’ date

FOOD SAFETY NEWS - UK

An investigation has revealed the risk of food poisoning because of “dangerous” practices at a US chicken factory, ahead of trade talks which could force the UK to accept the meat after Brexit.

The undercover probe by Channel 4 laid bare the danger of cross-contamination with the deadly bacteria salmonella and campylobacter, because of poor standards outlawed by the EU.

As normal in the US, the chicken is washed in chemicals – a practice banned in the UK under EU law because scientists fear it does not remove bacteria and simply masks safety failures.

Nevertheless, the US has made clear it will demand the UK accept chemical-washed poultry in any trade deal – and Liam Fox, the international trade secretary, has suggested a ban will be impossible.

The expose by the Dispatches programme – ahead of exploratory trade talks between Theresa May and Donald Trump on his state visit – uncovered:• Piles of chicken left on conveyor belts for long periods of time, at the risk of cross contamination.• Boxes of chicken stacked on top of each other – which could also cause cross-contamination.• Workers touching raw chicken with bare hands – while one cleared drains with gloved hands, merely washing the gloves before going back to touching raw chicken.• Drains blocked with chicken – while pieces of and innards lay on the floor and water leaked from machinery.• Flooded and broken floors where “bacteria could breed”, an EU meat safety expert warned.• A worker having three fingers amputated, after being asked to operate a machine they had not been trained to use.

Chlorinated chicken: ‘Dangerous’ practices at major US plant

The news that Coles is launching a range of lamb, cheese and Vegemite sausages has come as a source of excitement for many – but not Joe Bolton. The butcher from Tender Gourmet Butchery at Eastgate Shopping Centre in Sydney's Bondi Junction, has been selling cheese and Vegemite snags for around six years.

And he's pretty confident the sausage brains at Coles have taken inspo from his work."They're just stealing someone else's idea and making it a little bit different," Joe tells BEI. But Joe says there's no chance Coles' offering will ever beat his own for quality.

"They do a fantastic job, but they can't do what we do," he explains. "[Coles' sausages are] mass-produced and they don't natural skins on their sausages. They're using a collagen product, it's a beef product make of rendered fat.

"I'd go on the record to say competition is good, but the meat that goes into our sausages is completely different. You can't even compare. We use muscle, we don't put in whole carcass."

"Lamb, Vegemite and Cheese sausages are made with natural casing and not made of rendered fat" and that they do "not use the whole carcass in our sausages, we use the same cuts of meat that butchers do."They also say their sausages are made from "our own recipe created with the team at Vegemite".

"It's a catch-22," he says. "Yes, they undercut us and probably don't put the best things into their products, but it's a different market and it gets people coming through the centre. We will never be able to match them on the buying power, but that's not what we're about."

Sydney butcher outraged over Coles nicking his Vegemite sausages

Burger chain Grill’d have threatened a butcher’s shop on Sydney’s northern beaches with legal action for using the word “grill”.

Tender Gourmet Butchery has a sign in front of the shop with the word ‘grill’ to advertise that they sell grilled meat.

Grill’s has sent them a legal letter claiming he can’t use the word because of the red writing and font similar to theirs.

Tender Gourmet Butchery founder Adam Stratton tells Ben Fordham it would be very difficult for him to change the sign.

“We’re just trying to explain to people you can get carvary, or grill, or burgers there and they’ve taken offence to using the word ‘grill’.

Butcher’s shop facing legal action from Grill’d

As of June 2019, all beef under the 1788 Australian Grain Fed Beef brand is recognized with the verified Black Angus Beef certification by the Angus Society of Australia. 1788 is the brand under which Jan Zandbergen markets Australian grain-fed beef to the EU foodservice industry.

In a statement, the brand said:"1788 Beef is always looking to improve the products for its clients. Offering them the best consistent quality meat to distinguish itself from other suppliers. For ‘1788’ Jan Zandbergen chose to use only one breed for even more consistency. The choice for Black Angus was made because this breed has the best taste and its beef remains increasingly popular.”

The name of the brand refers to the year 1788, in which Captain Arthur Philip set foot ashore in New South Wales, Australia. On his fleet he brought 6 cows and a bull. This was the start of livestock keeping ‘Down Under’.

1788 awarded with Black Angus status


WORLD FOOD NEWS

On the Pig's Back in the English Market, Cork City are marking a remarkable 27 years in business on their famous stall with a brand new look. Over the last few weeks, owner Isabelle Sheridan and her hard working team have been busy refurbishing and upgrading which will bring all the stall's much loved products along with adding some great additions to an already impressive food offering.

Since its founding in 1992, Isabelle has been championing great tasting Irish Artisan Products and combining it with the cuisine of her native France. This has also resulted in a much loved and award winning range of her own products such as Charcuterie, Pates and Terrines.

Along with firm favourites on the stall, this new re-development has allowed On the Pig's Back to expand their offering. Isabelle's excitement with this is clear as she states, "we soon will be introducing a range of deliciously savoury pastries and goodies, freshly made every day in our kitchen in-situ, and of course,

inspired with our range of cheese and charcuterie, and with the ingredients from the Cork English Market and beyond..."

For those who can't make the trip to On the Pig's Back English Market Stall, their Deli & Cafe in Douglas, Co. Cork also features all these great tasting products along with a chance to enjoy a sit down lunch.

NEW LOOK FOR ON THE PIG'S BACK ENGLISH MARKET STALL

THAI FOOD CHAIN CAMILE IS TRIALLING ITS 'VIRTUAL' RAMEN BAR IN IRELANDRestaurant and food delivery chain Camile Thai is bringing its ‘virtual brand’ Slammin’ Ramen to Dublin six months after first testing the concept in London.

The ramen-based spin-off will not have a physical location. Instead, meals will be prepared and dispatched from one of Camile’s existing kitchens when Deliveroo users order from the ‘virtual’ restaurant. Camile founder Brody Sweeney said the concept has for the last six weeks been trialled with customers with postal addresses in Dublin 4 and 6.

“We were really encouraged with the business we’re doing on it. It worked so well for us in London that we thought we’ll see how it’ll go in Dublin,” he told Fora.

“We’re testing it at the moment out of one branches (at South Circular Road) and we’re pretty happy with the way it’s going so far.”

It’s early days, but Sweeney said he’s starting

to see repeat business for the virtual store coming through and that “sales are growing every week”.

Since Slammin’ Ramen launched in London last summer, sales have become “pretty solid” in the UK capital, though they were slow initially.

“About 80% of customers who order every week are repeat customers. When you’re getting a high level of repeat business, that’s telling you you’re on to something,” Sweeney said. He said if the business can add sales onto an existing business “without capital investment” and with the same ingredients and kitchen then it makes commercial sense.

In July last year, when Fora first spoke to Sweeney about Slammin’ Ramen’s London debut, he said he was searching for locations for possible new Camile stores. Naas, Drogheda, Waterford, Maynooth, Wexford, Kilkenny and Wexford were cited on the wish list.

Sweeney said those options are still being considered and the chain is planning to open seven new restaurants here this year alone, on top of the existing 14 locations.

“Technically every one of those can have a Slammin’ Ramen added on to them,” he said.

“(Camile is) in Cork and Limerick and we have a number of new ones opening this year, so we could have it all around the country by the end of the year.”

M&P recalls Smoked meat pieces

Smoked meat pieces and hand crafted sausages made by M&P Traditional Meat and Food Products are being recalled. The manufacturer is unregistered but some of the products incorrectly carry the approval marks IE 2639 and IE 2936.

Nature Of DangerProducts were made in a premises

that was not approved to manufacture ready-to-eat products.

Food businesses are requested to remove the affected products from sale and clearly display a point-of-sale recall notice informing customers not to eat the implicated products.


FOOD NEWS - REPUBLIC OF IRELAND

CORPORATE PARTNER NEWS

The team was led by Team Manager Rhonda Montgomery "The team have demonstarted from taking part in this event that they have the skill, motivation and capability of wining World Butchers Challenge in 2020 by taking Team GB on head to head for the first time with a new team. The results were impressive and the guys thoriughly enjoyed taking part."

Danny Upson from Dalziel invited Team Ireland to take on the challenge of a mystery basket of meat and added value ingredients over a 2 hour period that was watched by 1800 spectators and LIVE on facebook to an audience of over 4.5k people world wide. Team Iceland made an appearance at the event to watch the teams compete to give them a flavour of what they are in in for in Sacramento 2020.

The exhibition it self was excellent with many companies exhibiting and live competitions running all day. It was great to see some of BEI members in attendance especially the current world champions Ian Mckernaghan, Colly Donnelly, Eamon Etherson and Stephen Millar there to support the new team and other butchers from Ireland that we have got to know over the years. The food and drink that was provided all day was something else and to

see the 'fire wall' of topside and pork on the spit cooking was brilliant.

I was delighted to meet the Team Manager from Iceland Landslio Kjotionarmanna who attended the show with his entire team that are competing in WBC 2020. They have agreed to take part in an International play off with Team Ireland at Meat 2 Trade in October.

The team travelled with Dalziel over 2 days touring North England Butcher Shops and they were blew away with the English hospitality and the standards of the shops and farm shops that we were in. We would like to thank Dalziel for organising this tour for us and over 3k people watched our tour on Facebook over the four days we were travelling.

We drove over 400 miles over two days on tour and called with Five Houses Farm Shop in Crathorne, Mainsgill Farm Shop in Richmond, Higginsons of Grange (Best Butcher Shop in Britain), Ctranston's Food Hall in Panrith, Pioneers in Carisle, Campbell's in Leyburn, McMurchie Hetton-lee-hole and Lishmans of IIkley and the drive back through the Yorkshire Dales national park was breath taking, therefore a few beers on route on called upon.

We also completed a Supermarket tour and stopped with Waitrose, Marks and Spencers, Morrisons and Steven Dobson from Dunbia took us to Crag House Farm in Leeds, which is a farm shop supported by the Dobson Family as a charity that helps people who are less disadvantaged than ourselves and rehabilitates ex prisoners and special needs adults. The farm shop was exceptional with its own garden centre, park, free range chickens and rare breed cattle, cutting pant and farm shop. It was one of the nicest places I ever visited and the work that goes on there would seduce you to tears of how far the people have come that have been reabilitated there. This is an amazing place to visit.

This trip demonstrated that our neighbours in UK are doing what they do very well and that farm shops are the future of the butchery business. We will be organising another trip to the UK next year as part of our annual trip again. Once again than-you to Dalziel for making this happen. I am delighted I started my journey with World Butchers Challenge 3 years ago as I myself have made lots of new friends in within the industry, the respect we have gained accoss the world in butchery has been very rewarding.

Team Ireland Visits North EnglandTeam Ireland trained hard for 3 months to take part in a friendly test match between Team GB and Team Ireland at Dalziel Butcher Show Harrogate.

Team Ireland

Higgins of Grange Five Houses Farm Shop Liam of Mainsgill Farm Shop

David Lishman and Sean McKay Team Iceland

Editor | Rhonda Montgomery


TEAM IRELAND VISITS NORTH ENGLAND

CORNDALE FARM Collaboration with Broughgammon Launches a New SalamiBroughgammon collaborated with Corndale Farm to bring both two premium Rose-Veal salamis to the market, one a Peppercorn and the other a Coriander Salami.

Following the successful launch of the retail packs, and owing to demand from the industry, Broughgammon Farm is pleased to announce the release of catering size packs for chefs and caterers.

For more information in either the Retail or Wholesale packs please contact Broughgammon at [email protected]


1 million combi-steamers: Rational in Landsberg am Lech celebrates production milestone The world market and technology leader in the field of hot food preparation for commercial kitchens produces the millionth combi-steamer. The unit will go on a world tour before being installed at the Hofbräuhaus in Munich.

Quite a normal SelfCookingCenter, as they leave the production halls of Rational in Landsberg am Lech hundreds of times every day. But there is one combi-steamer that will hold a special mention in the history of the company, because it is the millionth unit. "A milestone for Rational," explains Peter Wiedemann, Chief Technical Officer of Rational AG.

When Siegfried Meister founded the company in 1973, nobody imagined how successful it would become within such a short time. The first combi-steamer was produced just three years after the founding of the company, and the technology has been continuously developed since then. Today, more than 130 million meals are prepared in Rational units every day around the world.

The combi-steamer is going on a world tourThe secret to its success is customer orientation and specialisation. From the very first day, the Landsbergers concentrated on offering the people working in commercial kitchens around the world the greatest possible benefit. "And it is precisely with these people that we are celebrating this milestone with," says Dr Peter Stadelmann, Chairman of the Board. It was decided that the millionth combi-steamer would be sent on

a world tour to be displayed at the major trade fairs around the globe. The milestone unit can easily be identified by the lettering "1,000,000" written on its gold rotary knob and the personalised control panel. "This SelfCookingCenter will be going to the Hofbräuhaus," explains Dr Stadelmann, "therefore we will place the logo of the Munich institution in a clearly visible position."

The SelfCookingCenter will be returning to Germany around the end of October for installation at the Hofbräuhaus.

For the entrepreneurs within the company, as Rational employees see themselves, this is no reason to rest. Quite the contrary.

"We know about four million commercial kitchens across the globe that use our technology to their benefit. A motivating number for us," says Markus Paschmann, Chief Sales & Marketing Officer, and adds: "Even though the percentage of kitchens with Rational units is constantly rising, there are still many we wish to inspire with the customer benefit we offer."


CORPORATE PARTNER NEWS - RATIONAL

Supermarket chain Aldi has offered contracts to 35 artisan food and drink producers to supply its 137 stores around Ireland.

The producers will supply a total of 68 products, which will appear on Aldi shelves from June 6. The products will be officially launched as part of an Aldi ‘Specialbuys’ event.

The retail company says it has selected a diverse range of products, including cereals, drinks, spices, preserves, baking goods, sauces, dairy produce, cakes, fish, ready meals and alcohol.

"Now in its second year, Grow with Aldi delivers for everyone involved. Small and medium sized producers get the chance to have their product sold nationally, shoppers get to enjoy the best Irish-made products being created, and Aldi gets to work with even more Irish food and drink producers."

“We are committed to sourcing locally to make sure our customers can shop for the most exciting and highest-quality new Irish products at our stores,” said John Curtin, Aldi Ireland group buying director.

You can read more about BEI Member Jack McCarthy - McCarthy's of Kanturk on page 4.

Over 30 artisan food and drink producers win Aldi contract

20 Angus calves presented to NI teenagersFour teams of students from Northern Ireland secondary schools left this year’s Balmoral Show with a very special prize – their own small herd of Angus calves to rear.

The pupils earned their new pets as finalists in the ABP Angus Youth Challenge; a skills development competition for young people interested in working in the agri-food sector.

Each team consists of pupils ranging from 14 to 16 years old with finalists representing two Co. Tyrone schools – Aughnacloy College and Fivemiletown College – along with Belfast Royal Academical Institution, and Wallace High School, Lisburn.

ABP Northern Ireland managing director George Mullan presented the calves at a special prize-giving ceremony at the 151st Balmoral Show.

The Next StageThe finalists will now embark on a farm-to-fork skills development programme with ABP and will also have the challenge of rearing their five Aberdeen Angus cross calves through to beef and selling them back to ABP.

The net profit from the sale of the calves will

be shared amongst their group. Each team has also been assigned a special project to develop over the next 18 months.

Their projects will challenge them to explore innovative and forward-looking techniques and proposals for the future benefit of meat production in Northern Ireland.

The team of boys and girls from Aughnacloy College will be looking at enhancing animal health naturally through alternative feeds

and the reduction of treatments during rearing.

Finally, Wallace High School’s female duo will look at ways of promoting diversity in the sector by highlighting the role and advantages of women in agriculture.

The teams’ performances across all aspects of the final stage will be continually assessed. One overall winning team will receive a £1,000 cash prize for their school.

A Co. Fermanagh beef farmer has scooped a major excellence award recognising his dedicated and detailed approach to his business and focus on animal welfare.

Rosaleen and James Brannigan (pictured top), who won this year’s M&S Excellence Award, rear 500 calves a year for Linden Foods and also runs his own, small-scale, beef-finishing enterprise.

“James dedicates a huge proportion of each working day to ensuring the very best welfare for every animal on his farm,” explained Keith Williamson, from Linden Foods, who nominated James for the award.

“His stockmanship is enviable and he has been one of our most consistent and top producers for years now.”

M&S awards recognise best of NI agriculture


FARMING NEWS

Northern Ireland retail and wholesale giant Henderson Group has launched fresh bids to redevelop three supermarkets as part of an overall investment of £26m. The new plans for stores in Ballymena, Tandragee and Doagh, bring to nine the number of retail projects the Mallusk-based group has submitted to planning officials here to date in 2019.

The Henderson Group said it has opened 19 new outlets across Northern Ireland in the past year, with plans to match that figure in the coming 12 months. It already has planning permission for six new builds, with applications for 14 store upgrades currently being processed. A shop is due to open on Sunnyside Street off Belfast's Ormeau Road this month.

The group behind the Spar, Eurospar and Vivo brands now provides its distribution advisory and marketing service to more than 400 grocery stores around the province. That number is steadily growing.

Last month the retail and wholesale business submitted planning applications to demolish and redevelop petrol station retail stores on the Doury Road in Ballymena and Station Road in Doagh. The group is also planning a major upgrade of the Spar store on Mill Street in Tandragee.

Other applications submitted so far in 2019 relate to stores in Carrickfergus, Glengormley, Portaferry, Larne and Newtownards.

Henderson to re-develop three supermarkets in £26m investment

Tourism NI have announced their involvement in Taste the Island - A Celebration of Ireland’s Food and Drink. The initiative is an eight week showcase of local food and drink which will run from Mid- September to Mid- November 2019.

2019 will be the first of a three-year commitment, delivered in conjunction with Tourism Ireland and Failte Ireland. The timing of the 8 week programme will build on the success of the 2016 Year of Food and Drink and coincides with Northern Ireland winning ‘Best Food Destination’ at the International Travel and Tourism Awards 2018/19.

Information sessions Find out more at one of the following information sessions:

30 May 2019 - Clandeboye Lodge Hotel, Bangor 31 May - Hill of the O’Neill & Ranfurly House, Dungannon3 June - Bishop's Gate Hotel, Derry~Londonderry

Taste the Island – food tourism initiative

Pre-tax profits at the main firm of the country’s largest food service wholesaler Pallas Foods, more than doubled to €10.7m last year.

Accounts filed by Limerick-based Pallas Foods Unlimited Company show it increased pre-tax profits by 111% as revenues increased by 10% to just over €352m in the 12 months to the end of June.

Numbers employed by the firm last year increased by 131 to 1,015 as staff costs increased to €44m.

The company’s revenues have increased more than threefold since 2007 when revenues of €116m were recorded.

Of the business’s 2018 revenues, €316.4m was generated in the Republic and €35.7m in the North.

The profit last year takes account of foreign exchange losses of €2.6m and non-cash depreciation costs of €5.3m.

Pallas Foods profits double

The annual rate of grocery price inflation in Irish supermarkets accelerated to 2.9% in recent weeks, the highest since October 2014, according to a new survey.

The figures come from the regular survey by market researcher Kantar which polls over 30,000 grocery items bought by Irish households.

It also showed that the value of the spend in all supermarkets climbed in the year by 4.2% to €2.55bn in the latest survey period.

For almost three years, Irish grocery price inflation has been subdued when sterling slumped against the euro following the UK vote in the summer of 2016 to leave the EU. That made the prices of the many grocery items Irish supermarkets import from across the Irish Sea much cheaper.

The Kantar figures may suggest the benign effects of a weak sterling for Irish grocery shoppers are ending, at a time when they are spending more. The researcher said its measure of annual grocery market inflation

of 2.9% for the 12 weeks to May 19 is based on identical products “and represents the most authoritative figure currently available”.

At 22.3%, the survey showed Dunnes took the largest share of the €2.55bn spend and pipped Tesco on 22.1%.

SuperValu had a share of 21.2% and was followed by Aldi which tapped a growth spurt to secure a 12.1% share, and Lidl on 11.5% of the market.

IRISH GROCERY INFLATION AT 2.9% ‘HIGHEST SINCE 2014’


BUSINESS NEWS

EMPLOYMENT LAW UPDATE The Latest In Employment Law This Month, Ensure You Are Compliant

Bullying & Harassment in the Workplace

The focus on this update is the elimination of bullying and harassment in the workplace and what can be done to mitigate employee claims to the Office of the Industrial Tribunal in pursuit of litigation against organizations.

The first port of call is the dignity at work/bullying & harassment policy that the organization has in place. Secondly, the training of staff in the aware ness of diversity, equality and inclusion will be looked at and scrutinized in terms of the frequency of the training and the content of the training.

The question will be asked, how are staff to know what is acceptable and what it not if it has not been explicitly outlined by the company?

Bullying and harassment are not necessarily face to face. They may also occur in written communications, email, phone. It may make someone feel anxious and humiliated and/or, invoke feelings of anger and frustration at being unable to cope.

CCEA Grading Change The examination body, CCEA, has changed the grading systems for all those undertaking examinations in May/June 2019.The method behind the change is to make the qualifications comparable to the mainland UK equivalent.

This is applicable for school-leavers applying to businesses in the upcoming months. Full information can be found on the CCEA website.

LGBTQ Awareness MonthTAn employee has the right not to be less favorably treated on the basis of their actual or perceived sexual orientation, gender, gender reassignment, to name but a few!

According to Stonewall UK Statistics:

Almost 1 in 5 LGBT staff have been the target of negative comments or conduct from work colleagues in the last year because they’re LGBTQ.

12.5% of trans people have been physically attacked by customers or colleagues in the last year because of being trans.

1 in 8 lesbian, gay and bi people wouldn’t feel comfortable reporting homophobic bullying to their employer.

20% of LGBTQ people who were looking for work said they were discriminated against because of their sexual orientation and/or gender identity while trying to get a job in the last year.

It is important to have policies to protect those who are protected in discrimination legislation.

Employee Discrimination In the case of [Austin v Samuel Grant (North East) Ltd 2012, ET], says that employees who said that another employee was gay for not liking football. After investigation there seemed to be no malice in the words spoken.

The HR manager stated that the grievance was not upheld because it was workplace banter and common language within the north of England. The tribunal disagreed and found in the Claimant’s favor.

Employees who are not capable of doing their job, with the additive of potential to endanger lives, can be fairly dismissed


EMPLOYMENT LAW UPDATE

No such thing as asilly question...Q: What are the fair reasons to dismiss an employee? A: The five main categories covered by the Employment Rights (NI) Order 1996 are Conduct, Capability, Redundancy, Illegality and Some Other Substantial Reason (SOSR).

Q: I have a high turnover of staff, what is the reason? A: Looking deeper into the issues which are prominent in the workforce is necessary. The most common cause for turnover is job satisfaction.

FOOD EVENTS

FOOD EVENTS in NI & ROI June & July

June 13-16: Taste of Dublin 2019

June 14-16: Westport Food Festival, May

June 15-16: Irish Country Lifestyle Festival, Galway Racecourse

June 15-16: Cork Summer ShowCurraheen

June 16: Limerick Garden Festival

June 21-23: Body and SoulBallinlough, Co. Westmeath

June 21-23: Stoneybatter Festival, Dublin

June 22-23: Cong Food Village Festival

June 22-23: BiaLover, Athenry

June 29-30: Taste of Wicklow 2019, Wicklow

June 29-30: Irish Game FairShanes Castle, Antrim

July 3-7: Kilmore Quay Seafood Festival

Wexford

July 5-7: Galway International Food & Craft Festival, Salthill

July 7-13: Ballina Salmon Festival, Mayo

July 18: Glas, Citywest, Dublin

July 27-28: Off The Street Food Festival, Letterkenny

July TBC: Valentia Island King Scallop Festival

July TBC: Wings Food Fest, Bray

July TBC: Connemara Oyster Festival, Galway

LAUNCHING SOON.....Carol's Stock Market plans to add two new all-natural, gluten free traditional gravies to her current range of cooking

stocks and beef bone broth.

The gravies will come in two flavours; beef and chicken and have no additives

or preservatives.

All Carol's products are manufactured in-house at her production facility in Derry.

For more information, go to www.carolsstockmarket.com.


FOOD EVENTS

METALDETECTION

During grinding, chopping and mincing processes the risk ofcontamination is high and quality management during meatproduction, packaging and labelling is of paramount importance forfood manufacturers. At GlobeWeigh Group, we introduce solutionsto enable manufacturers to meet strict food safety and traceabilityrequirements.

For more information: www.globeweigh.com Email: [email protected] Call: 028 3884 0714

DETECT CRITICALCONTAMINATION THE DANGER OF

METAL FRAGMENTCONTAMINATION

In order to achieve 100% control at highthroughput rates, sophisticatedsolutions are employed. Our metaldetection systems can also be combinedwith an inline checkweigher. Thisensures both contaminant removal aswell as non-compliant or underweightpacks. Non-magnetic stainless steel andnon-ferrous metals are also safelydetected in aluminium wrapped foods.

It is nearly impossible to stop metalfragments entering a process line. Processing equipment will wear,especially with metal-to-metal contact,and there will be equipment failures(e.g. valves, screens, conveyors, etc.). Metal fragment contamination in yourmeat products, can cause potentialharm to your consumers, and seriousimplications for your business.Contamination through metal fragmentsis surprisingly common, and it's yourdue diligence to ensure that everythingyou produce is free of these dangers.

Our inspection systems continuously monitor all finished goodspacks prior to release for sale. This ensures any contaminantintruded during processing will be detected and removed. Thisguarantees product safety and integrity through the productionprocess, and meets IFS and HACCP guidelines, national and legalregulations and other trade-specific requirements.

CALIBRATION CERT

METALDETECTION








CALIBRATION CERT

METALDETECTION








CALIBRATION CERT

WORLD GRILLROYAL MINT & ROSEMARY

MARINADE CARIBBEAN

WORLD GRILLSMOKY BARBEQUE

Offering endless application and possibilities,

the full range of World Grills & Marinades from

Verstegen will instantly add value to your fresh

counters and most importantly deliver a burst of

pure colour and flavour to your fresh products.

Our Head Chef Eoin McKenna is a new addition to

our Customer Service Team with new innovative

ideas for butchers using Verstegen products.

For further information on organising a demo or

queries please contact Eoin on 087 2421396

or email [email protected]

Our Sales Representative for the area is Paul Moody

for any information on sales/orders. Please contact

Paul on +447917543900 or email [email protected]

30 Glenhordial Rd,OmaghBT79 7JT www.kennedybacon.co.uk

tel: 078 1860 5689

Dry Cured Artisan Bacon and Gammons

Producer of Award Winning

The rusk used is 100% pea flake, the honey roast spice gives them a sweet moreish flavour.The RRP is £3.50 per 400g. A pack contains 10 sausages.

We are in the process of making new pouches for the sausages. At the moment they have standard labels.

Kennedy’s produce delicious gluten free sausages with 79.74% declarable meat and no excess fat. The sausages are made by hand in our

factory using shoulder and belly meat.

KENNEDY BACONBacon at its Best


CORPORATE PARTNER NEWS - KENNEDY BACON

Brackens Craft Butchers MullingarSeamus Bracken has been a member of Butchery Excellence now for three years. His shop is based in Mullingar Co.Westmeath. He has invested in a new shop refit recently and the results are brilliant.

Seamus is a very friendly guy and his team around him are second to none. Seamus always stives to do his best and that can certainly be seen in his new refit. Seamus believes that the success to a great butcher shop is being able to tell the customer how to cook the meat. Seamus has won many awards for his cooking techniques and he has his staff trained to a tee on customer service tips. Take a look for yourself.

Fresh Food Courtyard, Waterford The Fresh Food Courtyard is based in Dungarven Co.Waterford. Jimmy and the team have been members of Butchery Excellence now for 6 months. Their shop os farm shop style and the decor inside and outside the shop is first class. Their marketing in the shop is excellent and the use of their brand and butchery excellence brand is the best we have seen in a while.

This business is headed up by Jimmy Burrows and he won 3 Gold Awards in April in the All Ireland Sausage Competition recently. He has a range of meat on display, RTC meals, Ready Meals and a large range of condiments, fruit and veg on sale. All in all, this is a great stop in Waterford. Editor | Rhonda Montgomery



MEET THE MEMBER

McKay Family Butchers has been on the main street in the town for the past 15 years. Along with a shop in Ballycastle for the past 38 years, the butchery has a wealth of experience in sourcing high quality local meat and this has helped the business weather the past few difficult years in retail.

A finalist in the Neighbourhood Retailer Awards 2013, the butcher is still doing good business despite many retailers in the area suffering during the recession. “Things are going well for us,” reports Fergal McKay, who works in the company with his father Sean.“However, around us are lots of empty shop units in what was once a thriving small town. It’s sad to see the local essential shops moving away from the main road here – the Post Office, the fruit and veg shop – and much of this is caused by the lack of car parking. Dungiven has basically become a town you drive through as there is nowhere to stop.”

Despite this, McKay Family Butchers continues to trade well and Fergal puts this down to ensuring that shoppers get the produce they want at the right price along with unquestionable customer service.“You have to ensure that the products you are selling are of high quality and are value for money. In our case, if a customer comes in to the shop, they have made the effort to find a parking space or walk around the town so we have to look after them.“If footfall is down I need them to spend so having good clean attractive displays and convenience products is key.”

Fergal and the team are now offering pre-packs and deals on such as three products for £10, as well as items at fixed prices such as chicken and rump steaks – all designed to offer the customer quality and value.

“People want to know exactly how much the meat is going to cost these days. We have many value added products, marinated or oven-ready products which is good for families as it’s clean and easy.“We don’t have a deli as we have a SuperValu and Eurospar behind us, just off the main street, so we rely on the convenience options.”When it comes to quality, the business prides itself on the fact that it has the very best quality beef, lamb, pork and poultry – all sourced locally and meet Farm Quality Assured standards.

The beef is matured on the bone for at least 24 days ensuring a great taste. Likewise, all the fish is delivered fresh from Donegal. That means local produce and local service all from a trusted local butcher, which is a member of the Northern Ireland Master Butcher Association.

“Butchery has completely changed these days. The traditional butcher selling red meat, mince, chicken is long gone. You are selling new products; customers are changing, tastes are changing and trends are changing. A customer that may have come in a bought a chicken in the past now wants four chicken fillets and they want them diced for a stir fry.”He added: “Many people just want quicker meals and we have to cater for time poor customers.”

The business boasts broad spectrum of customers from young families to the elderly. Fergal and the team give the younger customers recipes and ideas from the product range.“It is good to see the younger generation coming though as they are the future of the business,” said Fergal.Aside from being available in the Dungiven store, McKay pre-pack products are available in a local Spar store and the Ballycastle shop supplies four convenience stores in its local area.

Fergal believes that the local butcher remains a force on the high street because it’s one of the specialist trades that the multiples fail to replicate.“The supermarket will brand the products and make them look the part. However, you go into a local butcher and he will have the knowledge and the supermarket can’t offer that. That’s their downfall.”

Looking ahead to 2014, Fergal and the team will continue to grow the business and he’s positive that things are on the up.“It’s a lot of work and a lot of hours but I think there is a definite upturn now. We have noticed a change and people are spending a bit more and there is more employment returning to the area. So hopefully that will improve in 2014 and beyond.”


MEET THE MEMBER

McKay Family Butchers, DungivenIt seems that the high street is a tough place to operate wherever you are in Northern Ireland. Dungivenin Co Derry has been hit like most, although being a construction town it has felt the pinch doubly hard.

The milestone marks a significant step towards the supermarket’s ongoing commitment to reducing the amount of plastic used in product packaging. Through product innovation and redesign, Asda has reduced plastic in almost 1000 individual product lines – from fresh fruit and veg to electronics and homewares – removing the equivalent weight of 600 million empty plastic bottles.

Some of the changes implemented over the last 12 months include:• Swapping family chilled ready meal trays from black plastic to foil• Changing pizza bases from non-recyclable polystyrene to fully recyclable cardboard• Replacing 5 million plastic bags on its bedding range with a cardboard band• Taking plastic covers off over 50 million greetings cards• Removing plastic windows and film from over 1.6 million mince pies at Christmas.

Asda removes 6500 tonnes of plastic from own brand packaging

The markets are scheduled to take place on the last Saturday of each summer month, the first of which is taking place on Saturday 25th May from 10am-3pm in the picturesque setting of the Dark Walk at Hillsborough Fort. This year will see an additional fourth market being added to the line-up on the last Saturday of August, giving visitors even more opportunity to enjoy all that the specialist traders, local to the council area and from further afield, have to offer.

Visitors can once again expect an array of seasonal produce with additional offerings to include horticulture and handmade organic skincare. Marketgoers will experience a delicious array of fresh, artisan foods and home-grown favourites, including speciality rare-breed meats, seasonal and local vegetables, award-winning charcuterie, preserves, chutneys and pickles, Irish Artisan Cheeses, fresh bread and cakes.

Local producers attending the first of the Hillsborough Farmers’ Markets will include Castlescreen Farm, who will showcase their

delicious offering of veg roll, burgers, steaks and joints from their free-range, grass-fed Dexter beef herd. Award-winning produce will also be available including a fine range of mouth-watering French patisserie from Mange Tout Deli. Popular artisan producers, many of whom have grown to be popular draws to the Hillsborough Farmers’ Markets, include Ke Nako Biltong, Bara Bakehouse, Wee ChoCo, Tom and Ollie, as well as Indie Fude’s artisan Irish cheese stall and The Parson’s Nose pantry of homemade breads and cakes.

HILLSBOROUGH FARMERS’ MARKETRETURNS DURING SUMMER MONTHS

According to a recent survey, Britain is becoming more and more dependent on digital payments. Just a decade ago, six out of ten transactions were cash. But today, only three in ten transactions are cash. Researchers predict that by 2035, it could be as low as one in ten.

In July 2018, UK Finance launched the Access to Cash Review to look at the future of cash access across the UK. The review was conducted over a series of six months, with research into trends in payment methods and the financial and economic drivers of the cash economy.

New technology is making payments easier and faster than ever before – making more traditional payment methods a thing of the past. The introduction of contactless payment dramatically drove this growth forward, with nearly 119m contactless cards being issued by the end of 2017.

Millions of people are still using cash for their day-to-day transactions, including charitable giving, paying cleaners, and taxi fares. Studies also showed that while over half of adults made digital payments, the majority of these adults are under age 40, whilst those over 65 are more likely to use cash.

As Britain moves towards a more cashless society, it is crucial that no one gets left behind.

Is the UK ready to go cashless?

The Competition and Markets Authority (CMA) said that UK shoppers and motorists would be worse off if Sainsbury’s and Asda were allowed to merge. The second and third largest supermarkets in the UK agreed to end the deal, but Sainsbury’s boss Mike Coupe said the regulator was “effectively taking £1bn out of customers’ pockets”.

“The local grocery market is rapidly changing. Growing numbers of consumers are moving away from the multiples and toward independent retailers. More and more consumers are no longer doing a weekly trolley shop and instead switching to a basket shop several times a week with our members. Convenience is the top priority for consumers, rather than a weekly trolley shop. This is the future of food retailing-not more big stores and less choice for consumers which this merger would have led to.”

Sainsbury’s & Asda merger blocked by UK watchdog


FOOD INDUSTRY NEWS

Spice O ’Life is about to embark on a €4 million expansion at our production facility in Dunmanway West Cork in order to facilitate the growing demands of our customer base. This additional 40,000 square foot unit will enable us to increase our production capabilities five fold.

We are also currently in the process of seeking additional Experienced Van Sales people to strengthen our team and offer an even better and more personal service to the Irish Butchers on their doorsteps.

Our focus as manufacturers has always been on producing top quality ingredients to enhance and add value to our customers offerings. We pride ourselves on this and the repeat sales are testament to the fact that it works. All products sold by us are designed in our New Product Innovation Centre and manufactured by us in our Dunmanway base which gives us full control and technical knowledge of what we sell. We use only the best ingredients sourced locally where possible and we currently employ 65 people in Production, NPD, Quality, Sales, Admin and Stores/Dispatch.

The company is owned by two local men Denis O Driscoll and Tom Kearney who have a wealth of knowledge in the industry both locally and internationally and are very much hands on in the business on a daily basis.

If you would like to be part of our future and are in the food production or manufacturing industry please

contact our office on +353 (23) 887 8249

SPICE O'LIFE - BUILDING FOR THE FUTUREThe future of our local food industry and particularly the Butchery sector is in good hands aswe strive to improve our product ranges and services in to the domestic & export markets.


CORPORATE PARTNER NEWS - SPICE O'LIFE

BEI MEMBER NEWS

ASDA MEETS 2018 PROMISE TO REMOVE 6500 TONNES OF OWN BRAND PLASTIC PACKAGING The milestone marks a significant step towards the supermarket’s ongoing commitment to reducing the amount of plastic used in product packaging.

The milestone marks a significant step towards the supermarket’s ongoing commitment to reducing the amount of plastic used in product packaging.

Through product innovation and redesign, Asda has reduced plastic in almost 1000 individual product lines – from fresh fruit and veg to electronics and homewares – removing the equivalent weight of 600 million empty plastic bottles.

Some of the changes that have been implemented over the last 12 months include:• Swapping family chilled ready meal trays from black plastic to foil• Changing pizza bases from non-recyclable polystyrene to fully recyclable cardboard• Replacing 5 million plastic bags on its bedding range with a cardboard band• Taking plastic covers off over 50 million greetings cards• Removing plastic windows and film from over 1.6 million mince pies at Christmas.

In addition, Asda has taken steps to make its packaging more recyclable, including changing all of its fresh produce trays from black plastic to clear, as it moves towards making all of its packaging 100% recyclable by 2025.

As it hits this first year reduction milestone, the retailer has acknowledged that this is only the beginning of the journey and has committed to continuing its focus on reducing the amount of plastic used in packaging, as well as working with industry bodies and relevant organisations to share best practice and develop new ideas.

A significant change includes the introduction of a new plastic principle embedded throughout the business, which will ensure all new packaging designs avoid the use of unnecessary plastic without impacting on food waste or shelf life.

Roger Burnley, president and CEO of Asda said: “Making changes of this scale in a

business of this size is never easy, but I was clear last year that we needed to take a root and branch review of what packaging we use for our products. Our customers expected this of us and while we’ve reached a major milestone, we know there is more that can be done and we are committed to making meaningful changes wherever possible. In many cases packaging is still essential to protect against waste, but avoiding the use of unnecessary plastic will rightly be the starting point for all of our packaging designs in future.”


FOOD NEWS

SWEET CHILLIAND LIME DRESSING

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FRENCHDRESSING

Prephouse, Crossgar Co. Down For more information contact: 028 (048) 44 831 837

Our Irish Seaweed dressing was voted“Best Dressing” at the UK Q Awards

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BRIDGING THE GAP FROM LEGACY TO INDUSTRY 4.0

COMINGSOON

New Additions to our primary processing range

UV Sterillisation technology with SterilAir

Enhanced safety technology with the Guardian Bandsaw

Advanced Robotics with ABB automation

Cutting Edge are excited to reveal a brand-new range of modular and flexile hand-held trimmers exclusively developed for the UK & Ireland market. The new hand trimmers offer a wide range of unique benefits, from a completely modular head assembly allowing quick blade and head changes for a variety of applications with a single hand-piece to highly engineered pinion and blade housing for longer lasting durability and efficiency.

Working in partnership with New Zealand Manufacturer, IBEX, Cutting Edge have developed the light weight and perfectly balanced Trimmer for extremely precise and effortless poultry de-boning, reducing the risk of RSI for operators and improving efficiency on poultry lines. The versatile handpiece has been developed with a modular range of specialised blade types and sizes for high-precision trimming on a wide range of applications including fish filleting, slicing, bone trimming, de-fatting and bone removal. With blades manufactured from knife grade stainless steel, simple and effective engineering and full compatibility with pneumatic or electric motors, the new trimming range is ideal for any trimming operation.

“We are delighted to offer this fantastic new flexible and cost-effective trimming solution for our customers to help them improve efficiency and save costs on what has historically been an essential yet expensive tool for the industry. Our new trimmers marry engineering excellence with a simple design philosophy which puts our customers

needs first, offering better value and efficiency for all kinds of trimming applications.”

This unique and exciting range of Trimmers are available now with nationwide engineering servicing and expert support exclusively from Cutting Edge.

For more information please [email protected]

CUTTING EDGE LAUNCHES EXCLUSIVE NEW MODULAR TRIMMER RANGE FOR UK & IRELAND


CORPORATE PARTNERS - CUTTING EDGE

CORPORATE PARTNER NEWS

A totally new concept for Scotland, main sponsor Scotch Lamb PGI

The country`s butchers went to war at the weekend in one of the industry`s most fiercely contested competitions.

A trio of Scottish butchers have proved they’re a cut above after being crowned champions of the inaugural Scottish Butchers Wars, run by Scottish Craft Butchers and sponsored by Scotch Lamb PGI.

The ‘steaks’ were high during the final, which brought together some of Scotland’s top butchers. Taking home top honours in the singles competition was Barry Green from Cairngorm Butchers at Grantown-on-Spey, while Steven Cusack and Hamish Jones from Davidsons Specialist Butcher based in the company`s Inverurie and Elgin shops lifted the pairs title.

The competition, which took place at the Scottish Craft Butchers Trade Fair in Perth, included a tense 45-minute challenge to

break down a half saddle of Specially Selected Pork and a half Scotch Lamb to create a show-stopping display.

Alan Clarke, Quality Meat Scotland’s Chief Executive, said: “Scotland is home to a huge amount of talented, innovative and dedicated butchers, and with the Scottish Butchers Wars highlighting all of these skills in what was an electric competition.

“The competition added to the atmosphere of the Scottish Craft Butchers Trade Fair and encouraged the crowds to participate as each element of the butchery process was expertly showcased, with the winners each displaying a real understanding of Specially Selected Pork and Scotch Lamb cuts – brands which are underpinned by quality assurance and high welfare standards.”

Douglas Scott, Chief Executive of Scottish Craft Butchers hailed the inaugural Butchers Wars a "huge success".

"Butchers Wars are a feature in Australia and New Zealand but this is the first time they have been staged in any other country," he said. "We put on a show that combined all the skill, innovation and passion of some of the country`s leading butchers with theatre and showmanship and the result was fantastic. It was quite a show and everyone has loved being a part of it."

Renowned international judge Keith Fisher headed up the day`s judging team, praising the standard of skill and innovation on display. "I judge competitions all over the world and it is always a pleasure to see the highly skilled butchers of Scotland in action.

The Butchers Wars have brought out the best in an impressive and exciting display to thrill both judges and audience and I am in no doubt that the future of Scotland`s local butchers is in safe hands after seeing them in action."

Butchery Excellence visit Butcher Wars in ScotlandTop Scottish butchers proved they’re a cut above in industry competition when the very first Butcher Wars to be held in the Northern Hemisphere was staged on 12 May 2019 at the Scottish Craft Butchers Trade Fair in Perth.



BUTCHERY EXCELLENCE VISITS SCOTLAND

Morrison's V Marks and Spencer Supermarket Checker During our trip to Harrogate, we visited a Waitrose store and Marks and Spencers Store and I was shocked to see the difference in innovation and packaging amongst these two top stores.

As I lived in the UK for a while, Waitrose always the had the reputation of being the more superior supermarket, therefore I wanted my delegation to see this for themselves.

In Waitrose the displays were fantastic, the innovation in using biodegradable packaging and moving away from foil trays was evident on all product lines. Ready meals for example have sleeves that give a story abou the product, recipe and what it should like cooked. I thought this was very eye catching.

Waitrose seem to be committed to reducing packaging for the environment and are the first store I have seen doing this really well. Their mince is no longer in plastic web style packaging, it is now is gas flush flow wrap packaging which is a huge saving to a meat company and it looked even better that the plastic packaging. They had an excellent idea for a stir-fry pack. The ingredients are numbered in stages, with recipe and cooking instructions on the sleeve which is great for encouraging teenagers etc to cook.

The overall shopping expereince in Waitrose said Quality, the minute you walk through the door and the products are all priced at a premium cost throughout the store. In Marks in Spencer's, I for the first time seen good quality food being given away for nothing with reduced prices on ready meals being sold for 3 for £10, £4 each and 3 for 7. They have reduced the weights of the products to stay within these price margins on their 3 for £10 range, however, their ready meals are being cost for less and weights have changed slightly.

The innovation in butchery was good with the introduction of their new posh dog which is a thick cocktail sausage for a smaller brioche bap. When you see product with sleeve on it, you could be deceived into thinking it was a full length sausage, however when you pull back the sleeve you see a different product. Its a great idea for children and party food for the BBQ season so that people can use different flavours of sauces and chutneys to accompany the posh dogs instead of having one hot dog on the BBQ.



BUTCHERY EXCELLENCE VISITS HARROGATE

Prep Time Cook Time Total Time Serves15 mins 45 mins 1 hour 4+

What makes good Baked Potato Bar Toppings?Shredded CheeseSour creamButterScallionsRed OnionsBroccoliDiced Fresh TomatoesSalt & PepperChiliChopped hamBaconShredded Chicken ( just use leftovers)SalsaGuacamoleTabasco or hot sauce

How do I serve a Baked Potato Bar?Just prep your toppings earlier in the day, store in the fridge, then serve up with some hot baked potatoes for an easy meal.

Kids (and adults) love being able to personalize their own potato. This meal is so easy to adapt if you're feeding those with allergies, gluten-free needs, etc.

BAKED POTATO BAR AN EASY PARTY FAVORITENeed an easy way to feed a crowd? Simple to pull together, this Baked Potato Bar is always popular!

Prep Time Cook Time Total Time Serves15 mins 0 mins 15 mins 3

Ingredients - Tahini Chili Sauce Rice Papers - Filling1 Teaspoon Chunk Fresh Ginger 1 Red Beet, shredded2 Tablespoons Tahini 3 Carrots, shredded1 Tablespoon Miso paste 3-4 Tomatoes, sliced1 Tablespoon Sauerkraut 1/2 cup Basil Leaves1 Tablespoon Coconut Sugar 1/4 cup Mint Leaves2 Tablespoons Lime Juice 1/4 cup Cilantro Leaves1-2 Tablespoons Dried deseeded red chili skin, or more, as desired1 Garlic CloveWater, as needed

Instructions - To make the sauceBlend everything together until smooth. Adjust according to your taste preferences, and add as much water as needed to get a creamy consistency.

Instructions - To make the wrapsDip a rice paper sheet in cold water for 5 seconds, then lay it flat on a damp cloth and let sit for 15 seconds while you fill it up with your goodies. Fold the skin on one side over and wrap under the fillings, then wrap up like a burrito.

SUMMER ROLLS w/ GARDEN VEGGIES, BASIL + TAHINI CHILI SAUCE Dip in your chili sauce bowl and enjoy.


RECIPES


Ingredients1 lb Ground Lamb 1 Teaspoon Dried Oregano1/2 Teaspoon Kosher Salt1/2 Teaspoon Cracked Black Pepper1/4 cup Flat Leaf Parsley (loosely filled)10 Fresh Mint Leaves6 Fresh Basil Leaves1 Red Jalapeño Pepper4 Garlic Cloves1 Lemon1 cup Feta Cheese Crumbles

Instructions1. Using gloves (optional), cut red jalapeño pepper stem off and remove the seeds and set aside (See Note 2). In a medium sized bowl add the ground lamb (or beef) and the salt, pepper and oregano. Mix to combine.

2. Place herbs, jalapeño pepper, garlic cloves and two to three 2-inch pieces of lemon zest (I used my vegetable peeler to strip off) in food processor. Pulse several times to break down and add to the seasoned ground lamb.

3. To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.

4. Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Serve with salad and sauce if desired.

MEDITERRANEAN FETA LAMB BURGERSLamb with feta cheese and fresh herbs make these burgers super moist and flavorful.


Ingredients1 225g Block of Halloumi Cheese12 Rashers of Smoked Streaky Bacon1 Tablespoon Freshly Chopped Chives1 Black Pepper

Instructions1. Preheat oven to 200°C/Fan 180°C and line the baking tray with foil.

2. Slice the halloumi into 24 pieces.

3. Stretch the bacon (using the back of a knife) and slice each rasher in half.

4. Generously scatter the chives & some pepper over each bacon rasher.

5. Roll a piece of halloumi up in a strip of bacon then repeat for the rest.

6. Bake for 18-20 mins until golden and cooked through. Serve immediately.

IRRESISTABLE BACON HALLOUMI BITESThese little Bacon Halloumi Bites are SO simple to make and very quick to disappear!


RECIPES

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