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.


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.


Pizza topping

The Italians held the record for the world’s longest pizza, a 1.1 mile-long margherita made in Naples.

The Americans retaliated with a 1.3 mile long pizza! It took 18 hours to cook.

We didn’t supply the toppings for either of these but we do for so many in the U.K.

Being part of the Welsh food & drink industry

Established in 1924, Roberts of Port Dinorwic is a fourth generation business renowned within the prepared foods industry for the development and supply of an extensive range of meals and components to the restaurant, pub chain, leisure sector, foodservice, retail, manufacturing and public sector. Based near Caernarfon in North Wales Roberts of Port Dinorwic is part of a vibrant and growing Welsh food & drink industry.

Here’s a few facts & figures:

£16.8bn turnover across the Welsh food & drink supply chain
223,100 employed across retail/whoelsale, catering, agriculture & manufacturing
£128m retail sales of top Welsh brands in the UK
555 food & drink manufacturing business units
£2.2bn Wales’ spend on eating out
3 food innovation centres in Wales
£4m spent on R&D by Welsh food & drink businesses
Approximately 200 Great Taste Awards

BRC Global Standard Achievement

Roberts of Port Dinorwic are proud once again to be awarded a BRC Global Standard. This year a prestigious AA Grade accreditation was awarded.

BRC Global Standards are often now a fundamental requirement of leading retailers, manufacturers and food service organisations.

Roberts of port Dinorwic work with organisations to create delicious, consistently high-standard meals for the customer. The new product development team work alongside chefs and food buyers to develop fresh, exciting new dishes, based on research of food trends and emerging cuisines.

What’s the weather going to be?

With our food development and production plant located on the banks of the Menai Strait and the Snowdonia National Park just behind us, we are often asked “what’s the weather going to be this weekend?” by clients and suppliers who are planning a weekend or holiday to North Wales.

The answer a local Snowdonia farmer would give is “if you can’t see the mountains it’s raining, if you can see the mountains it’s due to rain.”

A leading UK supermarket is now putting weekend weather forecasts in its stores to assist customers with planning barbecues or parties. And announcements will be made over the PA system.


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

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.

Est. 1924