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Crediton Dairy invest £12m in new facility
Crediton Dairy are planning to invest £12m in their flavoured and functional milk processing facility. The investment drive will help the dairy focus on the production of its added-value milk drinks.
Increased processing capacity will see Crediton Dairy have seven filling lines including two high-speed fillers in a new production hall, due for completion by autumn 2019. As well as increasing capacity, Crediton will be able to produce a wider range of flavoured and functional milks.
Crediton Dairy managing director Tim Smiddy said: “This latest investment at the dairy is fully in line with our strategy of becoming a leader in the fast-growing flavoured and functional milk drinks segments of the market.
“The new production hall will increase our processing capacity, capability and flexibility and will allow us to develop further an exciting range of innovative branded and own-label products that meet growing consumer demand.”
Rockfish secures Gresham House investment
The seafood restaurant group, Rockfish, founded by Mitch Tonks, has received investment from Gresham House Ventures. The investment comes ahead of a planned three openings for Rockfish in 2019, starting with Exeter Quays in March.
Mitch Tonks, CEO said: “Our goal at Rockfish is to change the way people experience seafood in the UK, and I’m delighted that the Gresham House Ventures team has bought into our vision and our ethos of sustainable sourcing, local seafood cooked on the day it was landed and strong ethical and community values.”
Tom Makey, Associate Director at Gresham House, said: “Mitch and the team at Rockfish have developed a fantastic seafood offering that really resonates with customers, with high-quality cooking, sustainable and locally sourced ingredients, all delivered from superb waterside locations. The Gresham House Ventures team actively supports investment in the hospitality sector and we are looking forward to bringing that experience to the Rockfish team’s goals of growing a business which is one of the industry’s real success stories.”
Rockfish have also announced the recruitment of Dave Strauss, the former Managing Director of Goodman, the London steak restaurant group, and Burger & Lobster, as restaurant director to oversee their expansion on the South Coast.
Rockfish’s board includes Will Beckett (CEO and Founder of Hawksmoor), Mat Prowse (Operations Director), Henry Dimbleby (ex-Leon & London Union), Steve Leadbeater (Ex-Findus and Two Sisters CFO) and John Barnes (ex-La Tasca and Harry Ramsden).
New Hampton by Hilton for Bath
The Dominvs Group have announced the development of four hotels under the Hilton brand including a 206-bedroom Hampton by Hilton in Bath, due to open in 2022.
The real estate and private equity group are through to be investing £200m in the hotels which include Hilton’s first Motto hotel, opening in London’s Marylebone in 2020, the St Paul’s Creed Court Hotel London, Curio Collection by Hilton in 2022 and Hampton by Hilton London City expected to open in 2021.
Patrick Fitzgibbon, senior vice president, development, EMEA, Hilton, said: “Hilton’s brands are growing rapidly in the UK, with more than 180 hotels trading or under development. We’re seeing growing consumer demand at every price point and these hotels will add exceptional new rooms in prestigious urban locations. Dominvs Group is a key partner and has the vision and expertise to bring these projects to fruition. We look forward to welcoming guests to the new hotels.”
Thatcher’s new TV spot
Thatchers Cider are rolling out a new TV commercial for 2019 which was aired for the first time during the Six Nations Rugby England vs Ireland match on 2nd February.
Entitled Race Car, it features the ‘spokesperson’ first introduced in the Somerset cidermaker’s 2017 Hot Air Balloon ad, and the commercial follows an unexpectedly slow race car driving through some iconic West Country landmarks.
Expected to be seen over 30 million times in the first two months of the campaign, the TV commercial’s message is, according to the company, “that Thatchers is totally uncompromising about the quality of its cider – if something’s not perfect, it’s useless. You wouldn’t settle for a race car that could almost race – so why buy a cider that’s almost perfect, reinforcing the link between quality and perfection of Thatchers.”
Yvonne Flannery, Head of Brands at Thatchers Cider comments, “This new phase of our award-winning campaign features our popular Spokesperson, as well as cameos from Martin Thatcher and our chief cidermaker Richard Johnson. Filmed in iconic West Country locations, it retains a gentle, warm-hearted yet funny tone, and leaves the viewer with no doubt as to the taste and quality of Thatchers ciders – what cider’s supposed to taste like.
“Following from our Hot Air Balloon commercial, which we know resonated strongly with viewers on enjoyment and memorability, Race Car creates a long-term campaign for Thatchers, filmed in the same, sunny photographic style, and featuring familiar faces, music and scenery to support brand recognition.
“Of course, the notion that the race car is going so slow is clearly ridiculous, as was the low flying hot air balloon in the first of the ad series. This is a humorous ad that will appeal to a wide audience and introduce new customers to our brand.”
Seed Fund open for entries
Food and drink “start-up accelerator” The Seed Fund is now open for entry until Monday 1st April 2019.
Twelve places are being offered in its summer academy, run in partnership with Great Taste food awards. The academy offers a series of workshops and presentations and the eventual winner will be awarded a further year of business support and brand development, estimated to be worth over £100,000.
Jayne Noblet of The Collaborators, founder of The Seed Fund, comments: “The bar was raised in 2018, with over 200 entries into The Seed Fund Academy, so we can’t wait to see what comes through this year. It’s tough out there for start-ups, but there’s definitely space on the shelves for great brands run by great people, as millennials continue to fuel demand for non-corporate food brands. The insights and guidance offered by our mentors will be invaluable to anyone who joins the Academy this summer and we’re also incredibly excited to be adding our first investment Pitch Day to the programme. Following a summer of learning and development, this is a chance to land the funding required to transform a big idea into big business, so whether you’re producing gin, jam, coffee or kombucha, we want to hear from you.”
To apply, visit www.theseedfund.co.uk.
FOOD AND DRINK NEWS
Box Steam rebrands beers
Wiltshire-based Box Steam Brewery have unveiled a fresh brand identity and added new beers to their range.
The regional brewery behind ales including Tunnel Vision, Piston Broke and Derail Ale, are introducing a white gold IPA, Soul Train, and Mint Condition, a mint chocolate porter.
Andy Roberts, managing director, said: “The more contemporary styling of our packaging – which really represents a remix of everything that’s come before – places us in a much stronger position for the future.
“We’ll always stay true to producing great tasting, traditionally brewed ales – and our steam infused method ensures a high standard of product. By not producing factory style beer and making the most of the full potential of hops, we can continue to brew a consistently high standard of naturally flavoursome liquids.”
“Each of our bottled beers provide drinkers with a story on the inspiration behind the brew; the upgrade of our look and packaging will help us in broadening market appeal for our products – which are rooted in West Country heritage. We felt it important to ensure the new look was playful and intriguing too – after all, the making of good beer is a wondrous thing.”
Coffee Brew Bags
Specialist coffee supplier Paddy & Scott’s have launched Brew Bags, which they describe as “a revolutionary new product set to change the way the hospitality and retail sector serve coffee.”
Available in regular and decaf, the compostable Brew bags are filled with a blend of ground Arabica and Robusta beans and can be used like a tea bag to brew coffee in a cup.
Scott Russell, CEO of Paddy & Scott’s, said: “We noticed a clear need for a coffee product that performs in the same way as a tea bag and we have created Brew Bags to meet that need. We’re getting some great feedback from hoteliers who are pleased to be able to provide their guests with a quick and delicious coffee with no mess or waste that they can quickly brew in the comfort of their own room.”
The Decaf and regular Brew Bags are available in boxes of 1×100 bags, RRP £22.00. For more information visit www.paddyandscotts.co.uk.
Thatchers Rosé Cider in bottles
Somerset cider makers Thatchers are launching their 4.0% ABV Thatchers Rosé Cider in 500ml bottles. It was introduced at the end of 2018 in 440ml cans.
Using a blend of naturally sweet, rosy-red dessert apples, including Pink Lady, Fuji and Gala, Thatchers Rosé is “a deliciously sparkling Somerset Cider bursting with fruity apple flavour.”
Rob Sandall, head of on-trade at Thatchers Cider, said: “Thatchers Rosé is the perfect addition to a pub or bar’s cider range introducing something brand new in premium bottled cider… a new and exciting sweet rosé cider that gives consumers just what they’re asking for – a great tasting, characterful, sweeter, lower abv cider that looks fantastic in the glass.”
“Consumer experience is key as we are seeing drinkers opt for higher quality throughout the category. The introduction of Rosé gives bars the chance to refresh their range of ciders in the fridge with a premium cider that is innovative and appeals to the sweeter taste of today’s drinkers.”
New head chef for Cary Arms
Steve Poyner has been appointed head chef at Peter de Savary’s AA Rosette Cary Arms & Spa.
A Devon local, he has been sous chef at the award-winning “Inn on the Beach” since 2014 and also worked at de Savary’s Oxfordshire hotel, The Old Swan and Minster Mill. He started his career in the kitchen of the Cary Arms in 2009.
General Manager, David Adams, comments: “Steve was the obvious choice for Head Chef and having had the pleasure of tasting his dishes over the years I am personally genuinely excited about him making the step up, he is a truly valued member of the team. His inherent love for his work alongside the knowledge he holds of local produce, being Devon born and bred, gives him the ability to extract the most delicate of flavours from the best of the area’s natural provisions. We are delighted to have him heading up our strong kitchen team and look forward to seeing the menu develop under his leadership.”
Torquay hotel under the hammer
A Victorian-era hotel in Torquay, The Frognel Hall Hotel, will be auctioned on 28th February by Devon-based commercial property agents Charles Darrow.
Dating from circa 1840, the 27-bedroom mansion house was converted from an aristocratic summer residence to a hotel in the 1940s.
Extensive communal areas including large basement, residents dining room and lounge are offset with ancillary areas including commercial kitchen, office and storage rooms. The property also houses a large owner’s apartment, with a private balcony. It sits in an acre of south-west facing gardens
Charles Darrow Director, Jon Clyne commented: “This is a superb opportunity for local and national investors to acquire a historic building in a fantastic part of Torquay. The property would suit a variety of uses and could be converted in apartments or a large residential property (subject to appropriate permissions) or re-launched as a hotel, creating an attractive opportunity for prospective purchasers. Though now lapsed, planning permission had previously been granted by Torbay Council for a change of use to create four apartments, which included scope for external alterations including the construction of two carports.
Frognell Hall Hotel is already attracting interest from local property developers and we expect competitive bidding, especially given the price”.
The property is set to be auctioned on 28 February (unless sold prior) with a freehold guide price of £500,000.
For more information visit the Charles Darrow website www.charlesdarrow.co.uk.
Mock trial to highlight food allergy responsibilities
Food Allergy Aware and law firm Blake Morgan are joining forces in March 2019 to run a mock trial event in Southampton for food businesses wanting to understand more about the legal issues associated with allergens in food produce.
Following a series of high-profile legal cases in 2018 in which food businesses have either incorrectly labelled or not listed ingredients in full, the need for businesses to understand their legal responsibilities when it comes to food products has never been clearer.
To help businesses better understand their obligations – and what happens when things go wrong – Food Allergy Aware and Blake Morgan are holding a ‘mock trial’ on Wednesday 20 March for food businesses on the south coast. The day will include a fictional scenario showing the prosecution of a food business involved in the supply of produce containing allergens which had not been correctly listed. The mock hearing, which will be run by practising barristers and solicitors from Blake Morgan, will also examine the responsibility of each part of the supply chain and explore the dynamics of due diligence and a product recall.
This event will be in an interactive format and provide valuable insight into the legal responsibilities of anyone involved in food operations, along with the real consequences and impact of getting it wrong.
Caroline Benjamin, Founder and Consultant of Food Allergy Aware commented “I’m looking forward to working with the team at Blake Morgan to highlight what happens when something goes wrong in the supply of food products, as well as the legal proceedings that may follow. Our objective in providing awareness training is to help ensure that no food business gets to the point of a criminal prosecution. We want to help food business owners review their processes and, if required, invest in further training and auditing to make sure they’re fully compliant.”
Tom Walker, a Senior Associate Barrister at Blake Morgan said: “Running a food business means understanding the complexities of what goes into each product and how that’s traced across the supply chain. Getting it wrong can be extremely serious, so we’re pleased to be working with Food Allergy Aware to highlight the risks and responsibilities – and what companies can do to make sure they’re taking action to keep people safe.”
Wednesday 20th March 2019
8.30am to 2.30pm
Blake Morgan Offices – Southampton, New Kings Court Chandler’s Ford, Hampshire SO53 3LG
Tickets are priced at £25 per person and include a light lunch sponsored by Middleton Foods, Venice Bakery and Mozzarilla.
TRADE SHOW SPOTLIGHT – THE SOURCE
The Source trade show opens on Wednesday!
Are you ready for the season ahead? Are you looking for new suppliers and inspiring ideas? Have you got everything you need to keep your customers happy for the rest of the year? This year’s Source trade show takes place this week, on Wednesday 6th and Thursday 7th of February, at Westpoint, Exeter. This ‘must-attend’ show is your opportunity to see the newest and freshest products before anyone else, and to meet all the suppliers you could possibly need to be ready for the season ahead. It’s the perfect mix of passionate producers, alongside the hottest hospitality and catering companies, and the freshest food service.
No other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences. With two days in which to meet well over 200 exhibitors, be inspired by the award-winning chefs & producers in the Demonstration Kitchen, and take advantage of exclusive show offers, the Source trade show is sure to inspire you personally and give your business the fresh impetus it needs to wow customers over the coming months.
For more information about the show please call 01934 733433, follow @SourceFoodDrink or visit thesourcetradeshow.co.uk. You can register for your free trade entry badge at thesourcetradeshow.co.uk/visitor-registration/ or call 01934 733456.
5th – 6th February
“The show offers an invaluable opportunity to meet with suppliers, network with others to share ideas and inspiration.”
The Source Trade Show
6th – 7th February
“The 2019 Source trade show provides the perfect mix of passionate producers, alongside the hottest hospitality and catering companies, and the freshest food service.”
The 2019 West Country Tourism Conference
6th – 7th February
“The conference is designed for anyone & everyone working in the tourism industry. It will provide tourism businesses with the opportunity to listen to industry experts who will be offering advice on a diverse range of topics. The 2019 Conference will focus on ‘Excellence and The Future’ on the 6th Feb and ‘Marketing, Digital and PR’ on the 7th Feb.
South West Tourism Excellence Awards Ceremony
“The grand finale for the awards across the South West, attended by 400 of the region’s top quality tourism businesspeople.”
Casual Dining 2019
27th – 28th February
“The definitive trade event for restaurants, pubs, bars, hotels and contract caterers.”
The Bed & Breakfast, Retail and Self-Catering Show
27th – 28th February
Avonmouth Old Boys RFC, Bristol. BS11 9NG
“The fifth Exhibition and Conference covering the Bed and Breakfast, Guest House, Inns, Small Independent Hotel, Independent Self Catering Owners and Owner Managed Hospitality businesses.”