Inspiring great meals from prepared foods since 1924

St David’s Day 2017

March 1st, 2017

To celebrate St David’s Day our development chefs are preparing some classic Welsh dishes for our guests; leek and sweet potato soup, then a slow roasted shoulder of lamb and if still hungry we have a home baked bara brith tea loaf and Welsh cakes.

Welsh regiments in the British army traditionally eat raw leeks on March 1st to celebrate their patron saint.

And finally…Dydd Gŵyl Dewi Hapus!

HAPPY ST DAVID’S DAY! to everyone celebrating today, throughout Wales and beyond.

From Our Blog

  • Food choices in the UK
  • Food trends for 2020
  • Plant-based and vegan dining
  • Plant-based foods perfect for both the freezer and chilled
  • Meat-free food sales soar almost 20% as “middle-class” shoppers cut back on meat
  • Christmas meal specials ‘under threat’
  • Trends emerging for 2020
  • We are looking to recruit an experienced Technical Manager to manage and lead the onsite quality assurance team. Fantastic opportunity to join a leading food NPD and producer.
  • Five ways UK farmers are tackling climate change
  • Plant based foods
  • Social influencers for food choices
  • U.K. market for ethical food growth
  • Challenging plastics waste
  • 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


    Notice: Undefined variable: args in /home/robertswalesco/public_html/wp-content/themes/roberts/single-post.php on line 69
  • March 2020
  • February 2020
  • January 2020
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • October 2018
  • September 2018
  • August 2018
  • May 2018
  • April 2018
  • March 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • April 2016
  • December 2015
  • November 2015
  • September 2015
    • Est. 1924