Inspiring great meals from prepared foods since 1924

The uncertainty of Brexit and potential complexities in the food chain, what does this mean for U.K. food producers?

April 24th, 2019

A suggestion to ensure provenance in our food is to use British products where possible, supporting local and countrywide economies. If we support our producers and farmers then we are also helping them to create export items for a future outside the EU.

Brexit and food chain considerations are driving this 2019 trend.  

The uncertainty of Brexit and potential complexities in the food chain, what does this mean for U.K. food producers?

April 24th, 2019

Experimentation with new cuts and kinds of meats is creating demand for new glazes, rubs and marinades.

Russian shashlik glaze flavoured with vinegar and pomegranate.

Texan BBQ complimenting barbecued pulled pork and brisket dishes using smoked paprika and chilli.

Sriracha and maple glaze combining ginger, garlic and savoury flavours with the heat of chilli.

Jalapeno and honey to create a sweet sticky burger or meatball with a blast of heat.

Katsu crumb as a new arrival on the back of the katsu curry popularity.

Glazes, rubs and marinades for 2019

April 11th, 2019

A Channel 5 documentary has ranked the Britain’s favourite takeaway options. Chinese food was crowned the country’s favourite cuisine, followed by Indian food and then fish and chips. The UK’s beloved fish and chips came third, they have been a British staple for the past 150 years. Italian cuisine came fourth in the line-up, followed by American-inspired burgers. Sixth was chicken followed by the kebab in seventh. In seventh place is a night-out staple, the kebab, with the meaty dish managing to be be Dutch/German-style Turkish, Greek and Arab cuisine all at the same time.  

Chinese food is voted the UK’s most popular takeaway followed by Indian and then fish and chips

April 8th, 2019

Two million UK workers on minimum wages are now receiving a pay rise.

Workers aged 25 and over on the National Living Wage will receive £8.21 an hour from Monday, up from £7.83 – a 4.9% rise.

Pay rises also take effect for younger workers on minimum wages.

Women represent an estimated 60% of those who are benefitting from the rise in minimum wage rates. Workers in the hospitality and retail sectors are the most likely to be on the lowest pay, and nearly 200,000 of them will receive the pay rise.

Restaurants demand high levels of staffing in this highly competitive market with new restaurants opening every year creating new demands for skilled workers and, at the same time, reducing the ability of existing restaurants to increase prices if they are to maintain a competitive edge.

For restaurants and food providers to maintain their competitive position in this market, it’s vital to explore every opportunity for NPD partnerships, optimisation of portion size and control, achievement of margins and ensuring preparation requirements match kitchen skills and enhance productivity.

From Our Blog

  • The uncertainty of Brexit and potential complexities in the food chain, what does this mean for U.K. food producers?
  • Glazes, rubs and marinades for 2019
  • Chinese food is voted the UK’s most popular takeaway followed by Indian and then fish and chips
  • Minimum wage rates rise
  • Removal of 9p bags for life after “single-use” research
  • Jackfruit as the new go-to meat substitute
  • “Ugly” food is shining
  • Street food trends : Arepas
  • Innovative Creative New Product Development Foodie
  • Pizza – a slice of the action
  • Food to go going fast
  • How is your vegan menu offer?
  • Vegan foods the plant-based revolution
  • Some of the biggest health food trends of 2019
  • Year of the vegan? Record numbers sign up for “Veganuary”
  • Pop ups and street food leading innovation
  • 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
  • News Archive


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