Inspiring great meals from prepared foods since 1924

Airline food flying high

January 18th, 2017

UK airline food of the 70s and 80s is now a trip down memory lane. Full English breakfasts, afternoon tea and many other traditional favourites.

Now many airlines have stopped offering free food to economy passengers on short-haul flights. The industry has seen continued innovation and investment into the premium catering offer. Catering in business and first class is now a major selling point. Although free meals on some flights may have stopped the menu options to purchase have benefited from skilled development teams, a wider range of options and a greater range of ingredients.

A recent report from a customer who reviewed 400 different inflight meals chose as a favourite a nine course “kaiseki” meal (Japanese fine dining.)

Airline food flying high

January 18th, 2017

Roberts of Port Dinorwic started out in 1924 with pork pies and sausages. Now we are a market leader known for our extensive range of meat-based prepared meals and meal components, and our rapidly expanding vegan / vegetarian options.

We can supply the following meat-based dishes:

meats1

Beef – Lamb – Pork – Poultry – Game – Turkey – Duck – Venison – Goat – Ostrich

Meats can be cooked, sliced, diced, shredded, marinated, supplied with or without sauce, and delivered in a wide range of portion and packaging options. We can also supply gluten-, dairy-, nut- and other allergen-sensitive products, and foods for different religions.

Whether it is a complete new menu concept or an evolution of an existing product, we listen carefully to your needs and work as an extension of your business so your meals are exciting, popular and successful.

New Product Development

January 16th, 2017

A few trends which have caught our eye and grabbed the attention of our new product development team here at Roberts of Port Dinorwic:

Dude Food episode 2 – this awesome category is evolving, traditionally heavy on the meat with monster flavours we now see vegetarian bases appearing. Still retaining its indulgent character!

Age is more than just a number – with ageing being the reserve of beef it’s now aged chicken, fish and butter; some great flavours to be expected.

Chefs in the home – with the ease of access to high-tech cooking equipment and every tv channel having “celebrity” chefs sharing their secrets every home now has a chef in the kitchen with ease. It just means we in the industry need to keep raising our game and politely showing cheffing isn’t something which can be learnt in a weekend.

 

Food trends for 2017

January 16th, 2017

2016 saw extensive new new product development projects in both frozen and chilled foods across many food sectors for us and we are delighted that 2017 looks to be even busier!

Here is a quick guide to our service and capabilities:

  • Meat based products
  • Vegetarian
  • Vegan
  • Pre-cooked steaks cooked rare
  • Whole joints, mini joints, sliced meats or prepared eg porchetta or cote de boeuf
  • Pulled meats
  • Sausages cooked & raw as well as cooked sausage crumb (super versatile)
  • Meatballs
  • Marinated cooked meats like shawarma chicken
  • Stuffings
  • Centre plate or components
  • Pre-cooked steaks cooked rare
  • Hand finished encroute products or paupiette style products
  • Mash topped products

Our cooking facilities include:

  • Roasting
  • Steaming
  • Sous vide
  • Sauce cooking

Prep and finishing options:

  • Individual portioning
  • Slicing
  • Shredding
  • Slicing
  • Dicing
  • IQF
  • Hand finishing

And rather like so many of our lovely customers say to their customers, “if you don’t see what you are looking for on our menu please just ask.”

New Product Development in 2017

January 9th, 2017

Freezing is a natural process which doesn’t require the use of preservatives. It offers fast and convenient access to quality and healthy meals and components and is ideally suited to busy commercial kitchens.

Products are frozen at their peak of quality. Freezing “locks in” freshness and nutrients.

Availability of seasonal products all year with optimum price stability.

Ease of menu planning due to storage convenience and minimising wastage.

Freezing technology has advanced so rapidly in recent years it’s now possible to freeze products in minutes.

Most frozen meat and poultry dishes are pre-prepared, allowing a kitchen to work without a specialist butcher.

A few benefits of frozen – and we don’t mean Elsa, Olaf or Kristoff

January 4th, 2017

May you have a great year filled with immense happiness. Stay in good health and achieve greater heights of success. Wishing you a wonderful year ahead.

We look forward to working with you to create delicious high-standard meals for your customers.

We are proud to serve organisations in the following sectors:

Restaurant groups
Pub chains
Leisure sector
Foodservice companies
Manufacturers
Retail groups
The transport & travel market
Public sector bodies
Hospitality & conference providers

 

From Our Blog

  • Food and the greater good
  • UK industry to halve food waste by 2030
  • Developing the vegetarian & vegan menu offer with our dedicated NPD team
  • Healthy foods for hotels and room service
  • Sophisticated street food
  • Collaboration to solve the plastic problem
  • Operators encouraged to target the ‘grey pound’ as millennial spending declines
  • British Pie Week 5th-11th March
  • World cuisine in numbers for ready meals
  • Welsh equivalent of Valentine’s Day – food for thought
  • Food thoughts for 2018
  • What is the flexitarian diet?
  • Sous vide cooking
  • Christmas 2017 food trends
  • Food in 2018 – four trends
  • Food Trends Of Today
  • Britain’s top ten curry hot-spots revealed
  • Looking for a new product development partner?
  • Food trends: UK’s favourite takeaway revealed
  • Winning the breakfast market
  • Food-To-Go Growth
  • Christmas food trends
  • Proteins – we are more than just meats
  • Understanding Your Center of Plate Needs
  • Full Breakfast In A Jar Is A Hipster Step Too Far
  • BRC Global Standards
  • Sandwich fillings, it’s part of the service
  • New product development : thinking curries?
  • Why cook sous vide?
  • Free-from: investment and innovation
  • BRC Global Standards
  • Snapshot of current food trends
  • Egg-ceptional food trend
  • Caernarfon Food Festival
  • Meals & More charity initiative
  • The meat industry in Wales
  • Good morning
  • St David’s Day 2017
  • British Airways wins battle of the brands for fourth year running
  • Airline food flying high
  • Food trends for 2017
  • A few benefits of frozen – and we don’t mean Elsa, Olaf or Kristoff
  • Our Christmas Thanks
  • Christmas mailing
  • Roberts of Port Dinorwic pride in being part of something massive
  • High quality prepared meals for fast-moving transport catering
  • Food provenance with the capacity and reliability to supply retailers
  • Bring pride, passion and capacity to your kitchens
  • Capability, capacity and competency in public sector catering
  • Building reputations and food sales for Britain’s best-loved pub chains
  • Building reputations in manufacturing through quality meat components and prepared meat meals
  • Prepared meals for leisure catering
  • Meat components and prepared meat meals for conference and hospitality businesses
  • Meat components and prepared meat dishes for foodservice companies
  • Supporting the RNLI and Wales Air Ambulance
  • 92 Years of new product development in the food industry
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