Inspiring great meals from prepared foods since 1924

BRC Global Standards

June 21st, 2017

BRC Global Standards is a leading brand and consumer protection organisation, used by over 25,000 certificated suppliers over 130 countries, with certification issued through a global network of accredited certification bodies. BRC Global Standards’ guarantee the standardisation of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. BRC Global Standards are now often a fundamental requirement of leading retailers, manufacturers and food service organisations.

BRC Global Standards

June 21st, 2017

We have the capacity to serve meat-based prepared meals to you, yes. But we also have a love of food that translates into a dedicated, caring service. We work alongside you to help create dishes that delight your customers, whatever their specific needs or circumstances may be. We don’t settle for “just good enough.” Now you don’t have to either.

Our public sector partnership clients benefit from:

  • Individual, popular and inspiring meals, not off-the-shelf products
  • Special attention to dietary needs, from low salt meals, nutritional dishes, gluten-, nut- and dairy-free products to name just a few
  • Innovative ideas and fresh concepts fired by our passion for food and product development
  • Products that fit with the varying pressure and skill constraints of kitchens and staff
  • Better margins, reliable distribution and continuity of supply
  • Food that gives your clients consistent quality, value for money and superior taste
  • Long-term trading relationships and solidity – no “unknowns” or regular costly changes.

Public sector partnerships, we have the capacity to serve and the desire to care.

June 19th, 2017

If you have a sous vide requirement we would love to talk with you about it.

It’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.

With precise temperature control in the production process, sous vide provides the following benefits:

Consistency. Because we cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility. Traditional cooking can require constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

 

Sous vide benefits

June 14th, 2017
  • In the home: foodie chefs at home & pride in what you eat
  • Sentiment: yesterday’s classics today’s favourites & branded classics
  • Reinvented: boosted everyday foods, veggie dude food, gourmet fast food & premium frozen foods
  • Theatre: bright, pleasing on the eye, styling & blended additions
  • Carbs are not the devil: pastas & next generation breads
  • Post modernist: savoury sweet & sweet savoury contradictions
  • The story: seasonal, cooking process, influences, provenance, regional hero or global tourism & emotion
  • Health: vegan, GF, hydrating, dairy aware, gut health & sugars
  • Wellness: positive choices, proteins, balance, natural & better
  • Ethical: waste, kids, supply chain, people, organic & planet
  • Meals for one: value, flexibility of components & innovation
  • Meal kits: ingredients for a feast excluding the fuss

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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