Local Food Companies Shortlisted for Bord Bia Awards

Local Food Companies Shortlisted for Bord Bia Awards

Margaret (Founder) & DJ Kelleher (MD)

Riverview Eggs, Glenmar Shellfish, Irish Atlantic Salt and Irish Distillers are the four Cork based food and drink companies who have been shortlisted in Bord Bia’s Food and Drink Awards (2013). The awars recognise excellence in export development; branding; innovation; sustainability; entrepreneurship, success on the domestic market and use of consumer research.

·         Irish Distillers’ Jameson Irish Whiskey, with an expanding and renowned distillery in Midleton, has been shortlisted for two awards; the Export Award and the Innovation Award. Jameson reached the milestone of 4 million cases sold globally in 2012 and is the No. 1 Irish whiskey in the world sold in 108 markets. In terms of innovation, the Yellow Spot 12 Year Old, within the Single Pot Still Whiskeys of the Midleton range, is unique to Ireland and to the Midleton Distillery in particular. The whiskey is produced annually in batches of 500 cases, making it a true collectors item and is available in limited quantities in Ireland, France, the UK and Germany.

·         Alongside Jameson, Union Hall’s Glenmar Shellfish have also been shortlisted for the Export Award. The company is currently exporting 550 tons to markets such as China, Hong Kong, Korea, Italy, Spain, France and Croatia.

Irish Atlantic Salt - Michael and Aileen O'Neill

·         Watergrasshill based, Riverview Eggs, have been shortlisted for the Consumer Insight Award for their use of consumer research to develop the Amazing Egg brand. Faced with the challenge of innovating in a competitive and commoditized category, the company invested in extensive category research from which they use the insights to inform their strategy. The result of which is that the Riverview brand is now the second largest brand by market share in the Irish egg market (Kantar, July 2013).

·         Irish Atlantic Sea Salt, located on the Beara Peninsula, has been shortlisted for the Entrepreneurial Award. The O'Neill family developed this range of organic, gourmet Irish sea salt products, using the highest quality waters surrounding the Peninsula to create the only Irish-made white sea salt products available.

Visit profile interviews with the companies here: www.bordbia.ie/awards

This year’s awards will be presented at Bord Bia’s Annual Brand Forum end of year event taking place in the Royal Hospital Kilmainham, Dublin on Thursday, 14^th November. Paul Duffy, Chairman and CEO of The Absolut Company, will be the keynote speaker on the night and the Minister for Agriculture, Food and the Marine, Simon Coveney T.D. will present the awards. RTE presenter Keelin Shanley will be MC for the evening. 

In total, Bord Bia received over 150 entries across the seven categories. The three shortlisted companies under each category are as follows:

5 Cork companies feature in Bord Bia/Tesco programme

A press release from Bord Bia

Bord Bia and Tesco Assist Companies to Grow at Retail Level

~ Five Cork companies to take part in retail programme for Irish food and drink companies ~

Pictured at the launch in Bord Bia’s Dublin headquarters were Aidan Cotter, Chief Executive, Bord Bia, Minister for Agriculture, Food and the Marine, Simon Coveney T.D. and Maxine Hyde, Ballymaloe Country Relish.

4^th April 2012 Bord Bia and Tesco have developed a programme, to help food and drink companies to develop the required skills to achieve sustainable growth at multiple retail level. At the launch today, in Bord Bia’s Dublin headquarters, the participating companies were joined by Bord Bia and Tesco representatives.

The Minister for Agriculture, Food and the Marine, Simon Coveney TD who was in attendance, added, ‘I am pleased to be launching this programme, this form of cooperation is something which will drive this sector forward both at home and abroad. Tesco plays a large part in the current retail environment and so it is essential to work together.’

Pictured at the launch in Bord Bia’s Dublin headquarters were Sergio Furno, Cashel Blue, Co. Tipperary, Gillian Swaine, Bord Bia, Carmel-Anne Brennan, Tesco and Cullen Allen, Cully & Sully in Shanagarry.

This comprehensive retail programme will equip participants with the necessary skills required to secure, grow and maintain a listing with Tesco. The programme will involve three different levels Local, National and Export to assist small, medium and large sized companies in growing to the next level of business with Tesco. This programme will be supported by Enterprise Ireland.

Pictured at the launch in Bord Bia’s Dublin headquarters were Scott Baigent, Eight Degrees Brewing based in Mitchelstown, Jacqueline O’Neill, Tesco, Gillian Swaine, Bord Bia, and Tadhg O’Donovan from Glenilen in Drimoleague.

Aidan Cotter, Chief Executive, Bord Bia stated at the launch, ‘The Irish food industry is experiencing strong growth in export markets yet the domestic market remains challenging, with spending under pressure and consumers searching for value.  Based on Eurostat data, food prices in Ireland today are just 3 to 4 per cent above their level of seven years ago.  By comparison, in the euro area as a whole they have grown by 15%, and in the UK by as much as 35%, a period moreover of strong commodity price inflation.   It is vital in this environment that Irish food and drink companies work with the retail sector to build their competitiveness on the domestic and export markets alike. This programme with Tesco is designed to arm the participating companies with the insight required to have success at home and the opportunity to expand abroad.’

Sixteen companies covering the dairy, seafood, ready meals, beverage, frozen and ambient sectors have been selected to participate on the programme. Amongst those partaking are five Cork companies; Ballymaloe Country Relish, Cully & Sully, Glenilen, Green Saffron and Eight Degrees Brewing. Clear objectives and targets will be set for each company partaking to help them achieve key opportunities identified for their business with Tesco. The programme will consist of workshops, bespoke mentoring and access to relevant Tesco consumer data and consumer insights.

Tony Keohane, CEO, Tesco Ireland said, ‘At Tesco, we are long and committed supporters of the Irish food industry. Today’s initiative continues our desire to source local products, particularly fresh foods, which have always been a key part of our strategy and a cornerstone of our business. We hope that as many as possible of the programme participants will grow with us to become Ireland’s next generation of food entrepreneurs and exporters.’

The Irish Retail Market

The Irish grocery market is valued at €8.8 billion. The latest figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 18^th March 2012, show the grocery market has slid back into decline following four months of modest sales growth. The latest data show that the sector has fallen in value by 0.5% when compared with the same period last year. Shoppers, according to Kantar, are continuing to look for ways to control their spending.  This is reflected in growing pressure on branded items, which have seen a drop in market share from 54.1% to 52.9% in the past year. The Irish retail market is increasingly competitive with new format development, technological advances, such as contactless payments and private label all impacting on its development.

Calling all small food and drink producers!

Calling all small food and drink producers!

Bord Bia Small Business Open Day

'Delivering insights for success in 2012'

Bord Bia will hold a Small Business Open Day for small food and drink producers on the 18^th January, 2012 between 9.00am and 2.30pm at the Crowne Plaza Hotel in Blanchardstown, Dublin 15.

The Bord Bia Small Business Open Day will provide an opportunity for small food and drink producers to access the range of programmes and services available to support business success in 2012. The event, entitled ‘Delivering insights for success in 2012’, will showcase the wide range of services on offer from Bord Bia and other support agencies and organisations to assist companies in planning for growth and business development. The Open Day will also provide delegates with an opportunity to network with other food and drink producers.

PERIscope 6, the latest research findings on Irish consumer behavior and attitudes towards food, shopping and cooking, will be presented by Bord Bia. A case study will explore new and innovative ways of developing a successful brand. There will also be a presentation of recommendations on how to develop an Online Marketing Strategy. Tips will also be provided on how to conduct a financial health check for businesses in 2012.

The event is free of charge to attend. To secure your place at the Bord Bia Small Business Open Day, please contact Rebecca Moore by email at rebecca.moore@bordbia.ie or by phone at (01) 6142204. For further information or to book online, please visit www.bordbiavantage.ie.

MAJOR AWARD FOR GREEN SAFFRON

Local Food Company Wins Major Bord Bia Award

~ Green Saffron win at Bord Bia’s Food and Drink Industry Awards ~

Tuesday 22^nd November 2011 Arun Kapil (right) of Green Saffron, the spice company based in Midleton, Co. Cork, has won the Entrepreneurial Award at Bord Bia’s Food and Drink Industry Awards 2011, taking place in Trinity College Dublin tonight. In 2007, Arun Kapil set up Green Saffron, a company which specialises in premium, farm-fresh whole spices and blends for use in home and professional kitchens.

Eight Irish companies in all were honoured at the Bord Bia awards ceremony, which attracted over 220 senior representatives from the food and drink industry. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the awards. Speaking at the event, Michael Carey, Chairman, Bord Bia said “in spite of all the challenges we face – it is also probably the most exciting time ever to be in our industry. The increase in exports would be impressive at any time but against the backdrop of global economic uncertainty and our own domestic difficulties it is truly remarkable. Equally remarkable are the achievements of the award winners, who have demonstrated success in areas critical to future growth, from innovation and branding to sustainability and entrepreneurship.”

The Food and Drink Industry Awards, held in association with Rabobank, were open to all food and drink products manufactured in Ireland. This year, Bord Bia received a total of 184 award entries across the six categories. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the overall category award winners which included: (See Notes to Editor for profiles)

·         Innovation Award  – Natasha’s Living Food for Kale Crunchies, a healthy crisp alternative made from dried locally grown kale

·         Sustainability Award – Country Crest, a family owned business, situated in north County Dublin. As part of its environment philosophy, Country Crest includes a wind turbine, water recycling, and a wildlife pond. The company aims to be energy self-sufficient by 2015.

·         Branding Award – Largo Foods for Tayto, Ireland’s Number 1 crisp and snack brand and Ireland’s 5th largest grocery brand (Nielsen). Over 3 million bags of Tayto are sold in Ireland each week.

·         Entrepreneurial Award – Arun Kapil, Managing Director, Green Saffron.

·         Export Award – Jameson Over one billion glasses of Jameson are consumed around the world each year. Jameson is a global brand with a presence in over 120 markets.

·         Domestic Success Award – Flahavan’s Flahavan’s, one of Ireland’s leading private companies, has been milling quality Irish oats for over six generations.

Kerrygold and Cashel Blue were also honoured with a Special Award in recognition of their co-branding, ‘co-opetition’ initiative in the US market. The Irish Dairy Board, owners of the Kerrygold brand, has recently joined forces with Cashel Blue in a new co-branding and distribution agreement to build brand awareness and market share in the US. Speaking at the event Aidan Cotter, Chief Executive, Bord Bia commented “this is an excellent example of co-opetition as a business strategy and how a large multinational exporter can collaborate with a niche player to develop a mutually beneficial brand offering. Kerrygold has added an artisan product to its portfolio while Cashel Blue is leveraging an established international brand with global distribution channels. It’s a win-win situation and we look forward to working with more companies on this exciting new model to develop our exports further.” Bord Bia is actively supporting the principle of co-opetition, where food companies work together to create synergies resulting in cost savings, improved returns and/or increased market distribution.

FRANCISCAN WELL OCTOBER FEST

Click on image to enlarge

FRANCISCAN WELL
OCTOBER BEER FEST

No shortage of choice when I called in to the well established OctoberFest at the Franciscan Well Brewery and Pub at the weekend. There were dozens of beers on tap, and many more in bottle at the bar itself. 

Renewed acquaintance with John Radley of Cremin and Radley who had a stand there. Tempted also to renew acquaintance with their Fruli Strawberry beer or the Schneider Aventinus but then spotted the new Irish lager from Kerry named after the arctic explorer Tom Crean. 

This 4.6% ABV from the Dingle Brewing Company is not half bad and I enjoyed my pint. The blurb says it is light and delicately hopped..perfectly balanced and elegant... I’d agree with that. 

Hadn’t seen the Svyturys range before so I had a try at their stand. Got a glass of their Ekstra, a pale easy drinking lager at 5.2%. They are especially proud of the Nefiltruotas Raw, a Zwickelbier Lager described as the lager world’s answer to real ale. Liked my sample and will explore this Lithuanian beer further. Some humourous ads on their site, by the way! 

The Franciscan Well joined in the Bord Bia national Beer/Cheese Tasting Events this weekend and on Saturday afternoon, they had the very knowledgeable Willie Healy of the well known Bandon food store URRU  in charge of that particular stand. 

Here I got the chance to sample their newest stout, the Shandon Century Extra Stout (7.5%), available on tap and in a limited issue of numbered bottles (which, I’m told, are flying out the door at Bradley’s Off Licence). It is something special, full bodied and smooth and with a great dry flavour. 

Willie had examples from four local cheese producers for sampling with the stout and the other Franciscan products and they were Hegarty’s, Gubbeen, Ardsallagh and the Fermoy Natural Cheese Company. My favourite match was the stout and the cheddar from Hegarty’s. 

Well done to the Franciscan Well who had the whole thing well organised and had plenty of friendly staff on duty to help out. 

BRINGING BAROSSA SHIRAZ AND GUBBEEN PORK TOGETHER

Nine Lives Barossa Valley Shiraz 2008, 14.5%, stockists (€16.99 rrp) 

Full ,spicy and dark red, this Barossa has a nose of inviting dark berry. There is a terrific mix of fruit and spice on the palate and the long finish of this lively full bodied wine is along the same pleasant lines. Not surprised that the producer, Rosedale Wines, won a silver medal for this at the 2010 New World Wine Awards.

Probably didn't win any medal though for the originality of the back label which has a string of cat puns. Still they draw a smile or two and I did have a laugh at the final line: drink in moderation – then have a catnap.

Bord Bia played a leading role during the queen’s visit and plays quite a role at all times in Irish food. Picked up a pork leaflet from them about a year back and adjusted one of the recipes for this wine.

The recipe is Pork Fillet with Prunes  and the only real change was to substitute red wine for the white. Must also mention that the pork was top class, a beautiful piece bought recently from Gubbeen   at the Mahon Point Farmers Market . 

Served with a puree of parsnip and potato, I’m glad to say (and this will earn me brownie points) that the dish was marvellous and was enhanced by the Shiraz which is imported by Wine Alliance and available at these stockists.

IRISH PORK

BORD BIA PORK

Nearly got put off pork for good a few years back during an otherwise excellent coach tour of Austria. Many of the hotels in the early part of the tour insisted on serving it, mostly in very unattractive ways, and quite a few of the passengers were fed up and hungry at the same time!

Fortunately, we Irish know Pork need not be that way at all. Like other food bloggers, I this week received a pork pack from Bord Bia. With holidays imminent, time was short so we roasted the top quality piece in more or less the traditional manner, though with rosemary and garlic. It was served with roast vegetables, mainly parsnip. The cooking juices, thickened, were used to make up the sauce. A gorgeous meal indeed.

And now we are looking forward to trying out all of the mouth-watering recipes that Bord Bia put in the accompanying leaflet and indeed checking out the many recipes on their  site. Pork, which is widely available, need never be dull again.