Inspiring great meals from prepared foods since 1924

Welsh sheep farmers launch lamb brand

December 21st, 2017

The Grocer had a great article in the 9th December edition profiling Ffermydd Teuluol / Family Farms – the group of North Wales farmers who have created a new Welsh lamb brand. This will add value to their produce, reverse declining consumption and give greater control over the supply chain.

Roberts of Port Dinorwic are proud to have a pivotal part in the new product development and production process. This partnership will see an initial launch of Welsh lamb meatballs in a red wine and rosemary sauce, Welsh lamb meatballs in a Moroccan sauce and Welsh lamb meatballs in a Bombay sauce. These mouthwatering dishes will be followed by authentic Welsh lamb burgers.

 

Welsh sheep farmers launch lamb brand

December 21st, 2017

Hawaiian food

Poke bowls are everyday food in Hawaii – essentially sushi without the fussy presentation. Still relatively hard to find, even in London, next year they will likely cross over into the mainstream. These bowls are endlessly customisable and can be economical.

Plant-based protein

With more and more chefs embracing ingredients such as tofu, tempeh and quinoa, veganism is on the rise. Redefined Indian cuisine (rich with pulses) is a growing trend, with restaurants taking dishes back to their plant-based roots with originality and mass appeal. There’ll be more meat-free days in 2018.

Everyday food tech

Amazon is now competing with a clutch of smaller outfits who specialise in delivering recipe kits to home chefs, which means an emerging trend is set to become even bigger. Tying in with this, the development of smart fridges will take the hassle out of ordering ingredients by snapping ‘shelfies’ of your food to keep you well-stocked. We can also look forward to more voice-operated gadgets such as Google Home and Alexa to record and order your shopping lists.

3 food trends we’re watching for 2018

December 11th, 2017

The flexitarian diet is a plant-based diet with the occasional addition of meat.

Flexitarians are also known as flexible vegetarians, casual vegetarians or vegivores. Quite simply there are no rules. Some flexitarians will have a meat-free meal once a week while others will only eat meat on rare occasions.

The flexitarian diet is increasing in popularity especially with people who do not want to commit to a full vegetarian or vegan lifestyle. It allows them a flexibility that they can adapt to their lifestyle, social life or health conditions.

Surprisingly the adepts of flexitarianism are not only people who want to reduce their meat consumption but also vegetarians or vegans who decide to reintroduce meat into their diet.

 

What is the flexitarian diet?

December 11th, 2017
  • Enhanced Natural Flavors – Food cooked in vacuum-sealed food-grade pouches doesn’t lose its flavor or its juices into the drip pan or through the grate. The flavor is locked in and its essence is amplified as the food cooks in its own natural juices.
  • Precise with Consistent Results – Unlike conventional ovens or grills, the cooking temperature is maintained at a precise temperature in 0.5°C increments that allow you to dial in perfection in all foods you cook.  For a steak that is guaranteed mediuam-rare, simply set the sous vide device to 56C.
  • Improved Nutrition – Delicate and essential fats found in many foods are not damaged by the aggressively high temperatures used with conventional cooking techniques. With sous vide cooking, important water-soluble vitamins and antioxidants remain intact within the food, while these would normally be lost into cooking liquid or into steam through traditional cooking methods.
  • Consistent quality for your customers every time.

From Our Blog

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  • Developing the vegetarian & vegan menu offer with our dedicated NPD team
  • Healthy foods for hotels and room service
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  • 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
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  • 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
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  • 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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