Inspiring great meals from prepared foods since 1924

Passionate about minimising plastic

September 14th, 2018

One of our commitments to removing single-use plastics from our business is switching from single-use plastic cutlery to Forest Stewardship Council certified wooden versions when developing and producing dishes for the to-go meal category.

Not only do we embrace this change but our clients are now stating their customers require such positive moves.


Potential supply partners our ethical policy is critical to us working together.

We pride ourselves on responsible sourcing and our commitment to high ethical standards throughout our supply chain. We require complete transparency from all suppliers, with regard to sourcing, working conditions, working practices and employee welfare.

Honesty is a core value at Roberts of Port Dinorwic, a value we expect to be demonstrated by the people that work with us. Our technical team and buyers make frequent trips to our suppliers to check on working conditions, environmental impact and welfare conditions.

National Vegetarian Week

We’ve been busy feeding many of the 3.5 million UK vegans

We’re so proud of our work alongside chefs and food buyers in developing fresh, exciting new vegan and vegetarian dishes which are seen across the UK on restaurant menus and have won numerous accreditations.

Half of UK adults are adopting ‘vegan-buying behaviour’ as numbers of full-time vegans grow four-fold in 10 years and it’s forecast to increase year on year.

Insight from the Kantar Worldpanel Usage panel shows that consumers are already increasingly choosing to eat meat-free dinners, potentially making the jump to veganism less daunting. 29% of our evening meals are veggie, and this has grown consistently over the past few years. The biggest spike has been over the past year, during which we ate an additional 200m meat-free evening meals.

A look at consumer behaviour over recent years shows that taking the plunge for Veganuary might not be such a challenge for consumers, and for many could be a natural result of changing attitudes towards health and environmental issues.

Then bring in “reducetarians” and “flexitarians,” groups committed simply to eating less meat.  The interest is in outcomes rather than processes. The reason people eat less meat isn’t for some badge, some public status, it’s because it has a meaningful impact on the world. According to the reducetarians, to eat less meat is an accomplishment; but to eat meat occasionally isn’t a failure.

This lifestyle choice is just part of the story for the restaurant and foodservice industry as a famous chef recently explained. A party of ten booking a restaurant based their decision on which establishment to dine in on where offered the best choice of vegan and vegetarian dishes for the one vegan and one vegetarian in the group, the eight meat eaters just followed!

The chef couldn’t more strongly advise having a great vegan and vegetarian offer as part of the menu and you don’t risk losing any potential guest whatever their dining profile, their influence is critical. With the amazing flavours, textures and fusion of ingredients many die-hard meat lovers are willingly trying the vegan and vegetarian dishes, with great success.

The founder of one of London’s longest-established Michelin-starred restaurants said: “I firmly believe that plant-based eating is not a trend, it’s a real thing and we are only seeing the very thin edge of what will be a game-changing wedge.”

If you need new dishes for your menu which vegans are proud of and dedicated carnivores love – we’d welcome your call.

Plant based protein npd services

We’re embracing the growing demand for plant based protein dishes for our customers. Meat-free dishes are readily available in restaurants and supermarkets across the U.K. Our strategy is based on supporting the growth of plant-based proteins, developing new processes to monitor the progress of this booming market and continually investing in our npd service.

If your menu is in need of plant-based protein npd services we look forward to discussing this with you.

Our NPD boosts your category performance

Roberts of Port Dinorwic are committed to the success of your category, without this we can’t succeed. We’ve been inspiring great meals from prepared foods since 1924 and are looking to celebrate this in our forthcoming centenary.

Only by offering excellence of product through focused NPD will we maintain our position as a leading UK food developer. Our whole focus is demonstrating that working in partnership with customers we achieve health and growth of the category.

Our NPD is category focused and brings distinct benefits:

Innovation can attract new customers to a category. Increasing spend and brand loyalty.

NPD can move a category into new consumption areas. Would your dishes work well for fine dining as well as mainstream dining occasions with a bit of NPD magic?

Ongoing innovation identifies developing food needs and trends. Food trends require fast paced responses to capture the market and grow.

By working with your category buyers and development teams we place your category at the forefront of our skilled NPD teams service.


Welsh sheep farmers launch lamb brand

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.


3 food trends we’re watching for 2018

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.

A meat-free Christmas menu from Roberts of Port Dinorwic

The massive rise of the meat-free Christmas menu has proved a fantastic opportunity for our development chefs and team to develop and expand their repertoire.

The vegetarian and vegan has often been faced with a rather bland nut loaf on Christmas Day, but no more.

The flexitarian customer is now swapping a traditional turkey for plant-based gourmet options.

Vegetarians and vegans need no longer feel they are missing out on this festive feast, the vegetarian option can share the title with the traditional delicious turkey.

With 2017 seeing the rise of the flexitarian diner our development team have embraced this challenge and developed some amazing dishes for Christmas 2017 and 2018 menus.

If your 2018 menu is looking for vegetarian, vegan and flexitarian inspiration and solutions we look forward to chatting with you.


Roberts of Port Dinorwic sustainable packaging

Sustainability in packaging has never been more important. 

We’re committed  to “Remove, Reduce, Recycle, Renew & Re-use” in our operations.

Currently we are exploring the use of sheep’s wool in insulated packaging! Sheep’s wool is a sustainable and highly effective natural insulation material which has been designed and developed by Woolcool eco-friendly packaging products and packaging solutions, offering impressive performance and cost benefits.

Woolcool insulated packaging products help companies and consumers reduce, re-use and recycle packaging as set out by the Government and following guidelines by WRAP (Waste & Resource Action Programme).

The wool insulation is totally compostable and biodegradable, releasing valuable nitrates back into the soil.

The MDPE film used to enclose the fleece and the LDPE envelopes used for Woolcool pouches are recyclable at local authority waste depots.

The cardboard delivery boxes are produced using recycled material and are recyclable at local authority waste depots.

In most cases Woolcool products are suitable to be re-used several times.

At the end of its useful life as packaging, the insulation liners or felted wool can be re-used for a variety of purposes.


Roberts of Port Dinorwic are proud to be part of this success story

Eight Welsh Lamb producers have been buoyed by the success of initial taste trials for their meatball meals

A new range of lamb ready meals produced in North Wales has been given the thumbs up by some of the UK’s top food buyers.

Eight North Wales sheep farmers soon hope to be closing out deals after the success of initial trials with their partner processor, Roberts of Port Dinorwic.

If they succeed, they will have achieved a remarkable transition from fed-up farmers to astute businessmen, having been at the centre of the 2015 supermarket protests against low lamb prices.

As well as returning greater margins back into farming, by having greater control over the supply chain, they hope the venture will also help reverse the trend of declining lamb consumption in Britain.

At this summer’s Royal Welsh Show their business, Ffermydd Teuluol – Family Farms, unveiled four ready meal products – and a new brand logo.

Three were meatball-in-sauce dishes developed in collaboration with Roberts of Port Dinorwic, a major regional processor of meat products with a 10-acre site on the Menai Strait near Caernarfon.

“We were all producing high quality lamb,” said group spokesman Michael Jones, who farms at Llandygai, near Bangor.

“But to increase the volume of sales, we needed to consider how best to add value, so we investigated the processing options and market opportunities.

“Now, thanks to working with this hugely successful local company, we are optimistic about the potential to expand out on lamb flocks.

“We would also hope to provide new opportunities for other top quality PGI lamb producers throughout Wales.”

Ffermydd Teuluol first got together last year with support from Farming Connect’s Agrisop programme.

Group leader Aaron Hughes said a key motivation was falling UK lamb consumption and the fear that this would make many farms unviable.

With Agrisgôp’s involvement, the group embarked on 12 months of consumer research to better understand the mechanics of retailing PGI Welsh lamb.

Members also met retailers and processors, identifying a need for convenient lamb meal options that would appeal to modern consumers.

With help from the Food Technology Centre at Coleg Menai, Llangefni, Ffermydd Teuluol created a lamb burger product.

This was followed by three meatball products, developed with guidance from Miriam Williams, director of Roberts of Port Dinorwic, which supplies pubs, restaurants and leisure groups throughout the UK.

“That initial support through Agrisgôp was pivotal to our progress,” said Michael.

“Aaron signposted us to other support organisations and business experts which then gave us the confidence and knowledge to produce our own business plan.

“It also enabled us to tap into other subsidised Farming Connect support services such as technical advice and nutrient management planning.”

Other support was also forthcoming: rural regeneration group Conwy Cynhaliol provided grant aid for pre-commercial market research, while Cywain, the food marketing support agency, advised on branding, packaging and test trading.

Getting a contract price to trim lamb was perhaps the most important step of all, as it enabled the group to work out its margins with retailers.

For this their involvement with Roberts of Port Dinorwic was crucial.

Miriam Williams said trials of the Ffermydd Teuluol meatball products was highly promising.

“We are already having a hugely positive reaction to our trials of this new range of pre-cooked meals from a number of our top UK buyers.”

Another boost for the fledgling company came when it featured as one of the success stories of post-devolution Wales in a TV programme presented by Huw Edwards.


Est. 1924