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									               Issue 05
                                                           at the heart of the region’s industry




2010 awards – the winners revealed   Exciting Future Plans for Food NW
 RECOGNISING AND CELEBRATING INDUSTRY
 ACHIEVEMENT IN CHALLENGING TIMES
 A warm welcome to our 5th edition of blend. I must again report that it continues
 to be a really challenging time within our industry, but I’m pleased to see many
 businesses responding to change and excelling in their own particular sector.

 In support of this and together with the Northwest Regional Development Agency
 and key regional partners, we have helped save or create almost 3,000 jobs,
 supported by over £195 million of investment.
                                                                                                                                                     SERVING UP
                                                                                                                                                     RESOURCE
 On the export side of the Food and Drink Industry I am happy to report a 10%
 increase over last year, which takes the total value of Northwest Food and Drink
                                                                                                                                                     SAVINGS
 exports to over £1 billion. Working with UK Trade and Investment to identify
 businesses eligible for the Passport to Export scheme has been an important                                                   This month sees Andy Scully
 part of our activity.
                                                                                                                               taking up the reins as Programme
 Our Business Awards, profiled in this edition of blend, were presented at the Food                                            Manager of Food NW’s resource
 NW Gala Dinner at the Midland Hotel in Manchester. We had over 150 entries to                                                 efficiency drive for the Northwest’s
 the awards, 40 finalists and over 300 guests joining us to recognise and celebrate
 our industry achievements. Jonathan Warburton delivered a positive and particularly                                           food and drink industries.
 inspirational speech – he certainly made our special evening one to remember. I was
 delighted with the high quality standard of the award entrants and would very much                                            Andy joins us from AEA, where he worked
 like to offer my congratulations to all our winners and runners up. A huge thank you to                                       for a number of years as Northwest Regional
 our sponsors and supporters, without whom the evening could not have taken place.                                             Manager for the national resource efficiency
                                                                                                                               programme, Envirowise.
 In addition, there was a substantial increase in applications for our Fine Food Awards
 and we saw more “fabulous food” than ever before at our judging event held on 2nd                                             He has first-hand experience of advising on ways
 June at Ewood Park, Blackburn. I was truly impressed with the innovation and hard                                             to use resources more efficiently, including tackling
 work of our many talented Northwest producers and processors and my sincere                                                   energy efficiency, waste minimisation, water
 thanks must go to all our judges especially Helen Colley and Nigel Haworth.                                                   efficiency, packaging design and legal compliance.

 In a changing political and economic climate Food NW is keen to respond to the needs                                          Based at Food NW in Runcorn, Andy’s new role
 of our members and will be launching many exciting new initiatives in the coming                                              supports food and drink businesses of all sizes and
 months. These will be showcased on our website along with regular industry news                                               sectors across the Northwest. He co-ordinates
 and articles, including as always…. our NW “Fabulous Food”.                                                                   a team of specialist environmental consultants
                                                                                                                               who advise businesses on all aspects of resource
                                                                                                                               efficiency, with the aim of cutting costs, improving
                                                                                                                               profitability and maximising the use of
                                                                                                                               their resources.

                                                                                                                               Andy said: “I have a strong personal interest in
                                                                                                                               resource efficiency because it’s an area where
                        Pat Foreman                                                                                            simple measures can deliver substantial benefits
                        Chief Executive, Food Northwest                                                                        for business.”

                                                                                                                               The free resource efficiency support Food NW
                                                                                                                               provides is part of the internationally recognised
                                                                                                                               ENWORKS programme, funded by the
                                                                                                                               Northwest Regional Development Agency and
                                                                                                                               the European Regional Development Fund.
                                                                                                                               ENWORKS has helped more than 10,000
                                                                                                                               companies since 2001.
CONTENTS




             6     Fabulous Food NW Awards Night Review             16     Stories of success – Scoop! Ice Cream Café
                                                                           & Southport Seafoods
             8     Focus on Winners 2010
                                                                    19     Centre of Excellence at Reaseheath College
            12     The Big Interview with Jonathan Warburton               & Supply Chain in Focus

            14     Food Northwest Fine Food Awards 2010             20     In Conversation with Lucy Danger, Chief Executive
                   – Judging and Winners Roll Call                         of FareShare Emerge

                                                                    22     Focus on Rural – Will Cockbain talks to blend
  NORTHERN FOODS BACK
  ECO-INCENTIVE SCHEME
                                                                                                                                                                        SUSTAINABLE
                                                                                                                                                                        GROWTH TOP
                                                                                                                                                                        OF AGENDA AT
                                                                                                                                                                        PRESTON FORUM
                                                                                                                                                                        Montpelier Chartered Accountants, the
                                                                                                                                                                        leading adviser to SMEs in the food and
                                                                                                                                                                        drink sector, is hosting its second NW Food
                                                                                                                                                                        & Drink Forum, fronted by Helen Colley,
                                                                                                                                                                        one of the region’s top entrepreneurs.

                                                                                                                                                                        Helen, who built Farmhouse Fare
                                                                                                                                                                        into an award-winning luxury pudding
                                                                                                                                                                        manufacturer, will give a keynote speech
                                                                                                                                                                        on achieving sustainable growth and a
                                                                                                                                                                        successful exit. She will then join a panel
                                                                                                                                                                        of experts to debate the big issues
                                                                                                                                                                        affecting the sector.
Staff at all Northern
Foods sites are being                                                                               Sean Bolton from HIS group (left) and Mark Turner from Foundation


offered cut-price energy-                            Staff can generate funds by signing up for free            The scheme is being delivered in partnership
saving products in a                                 home energy surveys and then benefit from                  with insulation specialist Home Insulation Services
                                                     purchasing discounted green products such as               (HIS) Group. HIS donates a minimum of £1
pioneering new scheme                                loft insulation and energy efficient boilers.              to Foundation every time a Northern Foods’
which teams ‘green                                   The money raised will go to Foundation –
                                                                                                                employee signs up for an energy-saving survey
                                                                                                                or product. It is hoped that the scheme, which is
perks’ with donations to                             a climate fund for the Northwest which provides
                                                     grants for community-based carbon reduction
                                                                                                                to be rolled out across the Northwest, can save
                                                                                                                2,000 tonnes of carbon each year, and around
environmental projects                               projects. Mark Turner, Foundation’s Chief Officer          £500,000 in reduced household energy bills.
                                                     said: “The money raised will help to fund long-term
in the area.                                         community projects which will reduce carbon                Local companies interested in joining the green
                                                     emissions and improve residents’ quality of life”.         perks scheme should contact David Marnell,
The innovative ‘eco-incentive’ scheme for its                                                                   Business Development Manager at Foundation.             The forum, to be held on September 22
10,000 employees will help raise thousands of        Paula Widdowson, Northern Foods’ Corporate                 Tel: 0161 234 6104 or email                             at the Farrington Lodge Hotel in Preston,
pounds to combat climate change. The move will       Social Responsibility Director said: “This is a really     david.marnell@climatefund.org.uk                        is expected to attract as many as 100 of the
see cash donated to local environmental projects     imaginative way of supporting green projects on
                                                                                                                                                                        region’s farmers, speciality food producers
such as solar and wind power schemes, every time     our doorstep, as well as helping our employees
                                                                                                                                                                        and drinks companies. BBC North West
employees at the leading food manufacturing firm     to cut their household bills by becoming more
                                                                                                                                                                        Tonight newsreader Mark Edwardson will
take action to reduce their own carbon footprints.   energy efficient at home.
                                                                                                                                                                        chair the event and take questions from
                                                                                                                                                                        the audience.

                                                                                                                                                                        Robert Jackson, CEO of Montpelier
                                                                                                                                                                        Chartered Accountants, said: “Even though
                                                                                                                The turbine has been erected on Dewlay’s                the economy remains tough, entrepreneurs
                                                                                                                own 18 acre green field site behind its cheese          need to plan ahead to capitalise on an
                                                                                                                manufacturing and packaging facility.                   upturn and take their businesses through
                                                                                                                                                                        to the next phase of growth.
                                                                                                                Operational director, Nick Kenyon said;
                                                                                                                “As a business, we are fully committed to our            “The forum will consider key financial
                                                                                                                environmental objectives and are excited to be at       issues, such as how businesses can
                                                                                                                the forefront of this technology. The dairy industry    maximise sales and improve profitability
                                                                                                                accounts for a high proportion of the country’s         and whether supermarkets are making it

WIND TURBINE
                                                                                                                carbon emissions and we are confident that the          impossible for small producers to compete.
                                                                                                                wind turbine will reduce our own emissions by           We’ll also debate changes in consumer
                                                                                                                2,260 tonnes per year, paving the way forward           habits including quality versus price and the

GOES UP AT DEWLAY                                                                                               for the rest of the industry.”                          rise of food and drink as affordable ‘treats’
                                                                                                                                                                        in the recession.”
                                                                                                                Third generation cheesemaker, Nick added:
                                                                                                                “Garstang is famous as the world’s first Fairtrade      To book a place at the NW Food & Drink
The 126m wind turbine is now up at leading Lancashire cheese                                                    town and we hope that this will raise the region’s      Forum please email Mike Fountain on
producer, Dewlay at its site in Garstang, making it the first UK                                                profile even further and prompt other UK cheese         mfountain@montpeliergroup.com
                                                                                                                manufacturers to take their environmental               or call 0161 831 6464.
cheese maker to be powered by renewable energy.                                                                 responsibilities to the next level.”




                                                                                                www.foodnw.co.uk
                                 2009 was a lean period for M&A in the UK
                                 in all sectors. The reasons for this are well
                                 documented but include:
                                 •	 the	impact	of	the	recession – the worst downturn of the post-war era ensured businesses
                                    are focused on their own trading performance rather than on expansion

                                 •	 the	credit	crunch – a lack of available debt funding has hindered the ability of would-be
                                    buyers to pick up bargains

                                 •	 vendor	expectations – trying to persuade a seller to part with a business, at a time when
                                    valuation multiples and the business’s performance are at a low point, is no easy feat.



                                 In the first half of 2010, the UK food and drink sector has shown signs of renewed appetite
                                 for M&A. Some eye-catching deals have been completed – Kraft’s controversial takeover of
                                 Cadbury is the most reported but the acquisitions of Gu and Kettle Foods are deals worthy
                                 of note. Langholm’s acquisition of Bart spices and Darwin’s acquisition of Plum Baby show
                                 the market for smaller deals is still alive too – particularly for strong brands.




                                 Is this the start of a resurgence in M&A in
                                 the UK food sector? Quite possibly. Why?
                                 •	 performance	of	the	sector – as a recession-resistant investment, the UK food sector
                                    is attractive to buyers

                                 •	 private	equity	appetite – there are funds with money to spend which would rather
                                    buy assets than return money to investors

                                 •	 corporate	bargain	hunters – larger companies with cash will be keen to take advantage
                                    of cheaper assets. They may see now as the window of opportunity before valuations
                                    increase

                                 •	 overseas	buyers – for overseas buyers, UK assets look increasingly good value given the
                                    weakness of sterling

                                 •	 tax – it was feared that the recent Budget increase in the rate of capital gains tax would
                                    penalise individual sellers of businesses – thereby dampening any M&A recovery.
                                    However, for many owner managers, the Budget actually did the opposite. Those
                                    individual sellers who realise lifetime gains of between £2 million and £ 5 million
                                    on a sale (and who have their full entrepreneurs’ relief available) will be considerably
                                    better off than they would have been.



                                 The recovery in the UK is far from secured and we live in uncertain times (a “double dip” is
                                 not just a sherbert-based confectionery it appears!). However, conditions for M&A are much
                                 better than they have been for some time and owner managers of strong food businesses may
                                 be tempted to look again at their options. The trick, as ever, is in the timing.




                   Peter Allen   Peter Allen is the Head of the DWF Food Group and a Partner in the Manchester
               0161 604 1639     Corporate Team. He specialises in a broad range of corporate matters including
        peter.allen@dwf.co.uk
                                 M&A, takeovers, flotations (on AIM and the Official List), joint ventures and
                                 shareholder disputes. Peter has advised on transactions in a number of
                                 different business sectors, but has particular experience in the food sector.




    www.dwf.co.uk


4
                                                   blend talked to Food NW                                 “We have recently established a retail training
                                                                                                           initiative in partnership with Kent Business School
                                                                                                                                                                   In the past year we have also delivered ‘Safer
                                                                                                                                                                   Food Better Business’ food safety training to 444
                                                   Chief Executive Pat Foreman                             through which 32 SMEs received invaluable access        companies in 12 local authority areas throughout
                                                                                                           to high value market data and training in advanced      the North of England, and have seen the popular
                                                   on achievements in a regional                           sales techniques and negotiation skills preparing       Innovation Vouchers taken up by 113 food
                                                   food and drink industry worth                           them to ‘meet the buyers’. Food NW members
                                                                                                           including Adams’ Very Clever, Tasties and Island
                                                                                                                                                                   and drink companies.

                                                   £9.5billion a year.                                     Cuisine all got a foothold with supermarkets            We are also working with ENWORKS on a
                                                                                                           after this course.                                      Resource Efficiency Project – see more on this
                                                                                                                                                                   on page 23- to help businesses reduce CO2
                                                   “We are all about making a difference in skills         In fact through the Meet the Buyer scheme Tesco         emissions, water and material usage and divert
                                                   and knowledge to realise the full potential of our      has listed six companies and Morrisons eight            waste from landfill to help meet environmental
                                                   members’ products and services in this exciting         regionally in the last 12 months. This is hugely        targets and increase competitiveness and
                                                   sector. So I report with pride on what my team –        satisfying for everyone involved – including the        productivity. We know this is going to be a major
                                                   and all its partners – have been able to provide this   supermarkets, who get access to excellent regional      consideration for all our members in the future and
                                                   year and celebrate with those who have benefited.       produce. Food NW will be running more Meet the          we are keen to ensure that Food NW takes the
                                                   Here’s a quick overview of what we have been            Buyer events throughout 2010 with a confirmed           lead for the industry in this important area.
                                                   doing and what we have planned for the next             ASDA event planned for later this year.
                                                   12 months….                                                                                                     Following the successful completion of the dairy
                                                                                                           We will also be introducing a new service that we       pilot of the Supply Chain Project which saw a
                                                                                                           have recently piloted where we help you create          twenty six fold saving on investments, we will now
                                                                                                           an in depth understanding of your business, sales,      be proceeding with similar work in the Red Meat,
                                                                                                           and channel strategy and help you prepare for           Bakery, and Brewing sectors.
                                                                                                           retailer presentations and meetings. We will create
                                                                                                           bespoke gap analyses and branding positioning for       We have recently embarked on an £8.1million
                                                                                                           your products using the experience and expertise        project supported by the Northwest Regional
                                                                                                           we have gained during our pilot scheme with             Development Agency (NWDA) and the European
                                                                                                           companies like; Worthenshaws, Island Cuisine,           Regional Development Fund (ERDF). This will
                                                                                                           Cheshire Farm Chips and Adams’ Very Clever.             focus on four areas: Technical Support, Regional &
                                                                                                                                                                   Speciality Food and Drink, Business Resilience and
                                                                                                           We have also recently launched an initiative to         Ethnic & Organic businesses. We have partnered
                                                                                                           assist businesses achieve that all important branding   with a range of organisations to deliver this project
                                                                                                           clarity by using our new consumer focus group           including Enterprise4All, Reaseheath College,
                                                                                                           service. We will provide the consumer feedback          Myerscough College, CREA, MMU, Chester
                                                                                                           and direction in a session that will save you both      University and Cumbria Chamber of Commerce.
                                                                                                           time and money in getting your branding right.
                                                                                                           Combining this with our market data service and         Food NW will continue to offer its members and
                                                                                                           you have the option of creating a product that is as    the wider industry maximum opportunity for
                                                                                                           well thought through as the biggest manufacturers       sustainability; supply chain support; training and
                                                                                                           in the industry.                                        skills; routes to market and business development.
                                                                                                                                                                   Here’s to a busy and profitable next 12 months.”




KIRSTY GETS                                                                                                                                                         VERY CLEVER
JUST DESSERTS                                                                                                                                                       VEG TUBS
IN DRAGON’S DEN                                    Having scooped the attention of all five
                                                   Dragon’s with her recipe for success, Kirsty                                                                     WIN LISTING
Food NW member Kirsty Henshaw, 24,                 settled on a deal with Peter Jones and Duncan
from Preston has a 4-year-old son, Jacob,          Bannatyne and has since secured a licensing
                                                   deal with R&R Ice Cream Limited, Europe’s                Adams’ Very Clever Veg Tubs was set up by              Through the organisation’s retail and food
who is dairy intolerant and has a serious nut
                                                   largest ice cream manufacturer, who will make            Lindsay Moores two years ago. She identified           manufacturing experience Lindsay has had help
allergy. Having unsuccessfully tried to find
                                                   and distribute the range.                                that busy people had difficulty in easily accessing    with marketing and selling to buyers in bigger
an alternative ice cream, the mumpreneur
                                                                                                            healthy food. Her Clever Veg Tubs have met this        retailers. She has also been given access to
decided to create her own range of tasty
                                                   Peter Jones said “I am absolutely delighted              need for fresh, superior quality vegetable meals       consumer focus groups to assess the relative
frozen desserts that Jacob could enjoy.
                                                   to be supporting Kirsty. She has the spirit              that are quick and easy to prepare, convenient         strengths of key consumer benefits.
This July Kirsty became one of the youngest        and enthusiasm essential in today’s budding              and versatile.
                                                   entrepreneurs. Her product was a great                                                                          Food NW introduced her to a contract
entrepreneurs to tame the fiery Dragons on
                                                   success on the show and I’ve subsequently                Premium grocery retailer Booths agreed with her        manufacturing business in the same market sector
the latest series of BBC1’s hit show, Dragon’s
                                                   tested the range with my kids who fortunately            and this month will put Lindsay’s Clever Veg Tubs      to help her meet future customer demand.
Den, to secure investment for her brand of
                                                   agreed with their Dad’s verdict!”                        on shelf for the first time.                           “It was a perfect fit,” said Lindsay.
iced desserts, suitable for people with
eating intolerances.
                                                   The brand of healthy iced desserts, which                Lindsay is very excited at the prospect. “I really     Lindsay has also been able to access free market
                                                   are also free from added sugar and an array              believe in this product, these Veg Tubs are            and consumer data. Lindsay again: “This has been
Food NW assisted Kirsty in securing a listing
                                                   of common allergens including dairy, gluten,             absolutely packed with nutrients and can be ready      invaluable in identifying key market sectors and
with Tesco and even travelled to Cheshunt
                                                   soya and nuts, is expected to secure                     in under 4 minutes so you can look after yourself      development opportunities.”
(Tesco HQ) with her to help Worthenshaws
                                                   distribution in leading grocery outlets.                 however busy you are.”
secure their national listing with the retailer,
                                                                                                                                                                   “Food NW has also been a huge supporter and
which the Dragons took particular interest in.
                                                                                                            Lindsay – as a member of Food NW – has been            invaluable business partner, encouraging me and
                                                                                                            working closely with the team in the last 12           building confidence and motivation.The Booths
                                                                                                            months. “Their support and contacts have been          listing is a real result for everyone involved.”
                                                                                                            incredible,” she said.




                                                                                             www.foodnw.co.uk                                                                                                              5
Food NW Awards 2010


                                       FABULOUS FOOD
             The fifth anniversary
             of the Food NW Awards,
             celebrating business      On June 24th guests arrived at the Midland            Food NW Chief Executive Pat Foreman warmly

             success in the food and   Hotel in Manchester to acknowledge those who
                                       continue to push back boundaries and excel.
                                                                                             welcomed everyone to the occasion, following
                                                                                             an impressive video round-up of the organisation’s

             drink industry across     There are two strands to the Food NW Awards;
                                                                                             achievements over the last 12 months. See page
                                                                                             5 for all the detail.

             the region, did not       the Business Awards, which recognise companies
                                       from all sectors of the industry in categories        Keynote speaker Jonathan Warburton, Chairman
             disappoint.               such as innovation, international trade, best new
                                       regional business and social responsibility; and
                                                                                             of Warburtons, kept up the focus on great
                                                                                             business with some savvy, honest advice about
                                       the Fine Food Awards, which celebrate individual      employing people who are better than you
                                       Northwest food products from chutneys &               (but not telling them!), and about the need to
                                       preserves to prepared meals. From this award          focus single-mindedly on what you do best. See
                                       scheme come contenders for Fine Food Producer         his Big Interview on page 12 for more insights
                                       of the Year and Best New Fine Food Product            on what makes Warburtons tick.
                                       in the Business Awards.
                                                                                             Food NW Board Director Stuart Ross rounded up
                                       All the tough economic challenges were left at        the evening with a plea for more industry people
                                       the door and everyone – all 300 guests – raised       to get involved in sharing best practise to bring
                                       the New York-themed roof for award-winners,           on fabulous young producers. “Please spare some
                                       enjoyed a sumptuous five-course meal, reflecting      time to bring this talent through.”
                                       everything that is good about Northwest produce,
                                       and then danced to live soul band One Stop Boogie.    The proceeds from the raffle – some £1,687 –
                                                                                             was donated to Emerge representing Fareshare
                                       Granada TV’s Lucy Meacock took charge of              in the region.They accept donations of edible
                                       proceedings again and gave it her usual polish.       food and then redistribute it to beneficiary
                                       A big supporter of Northwest produce, she made        organisations around the Northwest. See page
                                       every nominee and winner feel very special on         20 for more details. Chief Executive Lucy Danger
                                       the night. Lucy said: “This industry is unique. Our   said: “It was a super night and a great chance for
                                       region bubbles over with ideas and enthusiasm         us to raise our profile with the regional industry.
                                       and fantastic quality products – it’s a pleasure to   The money raised will go towards developing
                                       host this celebratory evening.                        what we do and gearing it up to do more.”

                                                                                             Pat Foreman had the final word. “You worry in
                                                                                             these hard times that people will give celebratory
                                                                                             events like this a miss. But not the Food NW
                                                                                             Awards. Five years on the industry has proved
                                                                                             its resilience and its absolute commitment to the
                                                                                             development of its skills and talents. There was
                                                                                             as much enthusiasm as ever – thanks to everyone
                                                                                             for making it such a great night.”

                                                                                             All the winners of this year’s Awards line up
                                                                                             on the opposite page.

                                                                                             For more detailed backgrounds on what tipped
                                                                                             the balance in their favour pages 8, 10 and 11
                                                                                             have all the information you need.

                                                                                             Thanks to everyone who sponsored an award,
                                                                                             donated produce to the menu or the goody bag.
                                                                                             Your support is appreciated.




6
Food NW Award for Outstanding SME                                                        Food NW Excellence Award
sponsored by Business Link                                                               sponsored by DWF


                                        Clippy’s Apple Preserves                                                               Cranstons Cumbrian Food Hall
                                        Donna Edwards from award sponsor, Business                                             Paul Attwood of award sponsor, DWF presents
                                        Link presents Michelle McKenna or ‘Clippy’                                             Caroline Dinham and Ashley Pearson of
                                        and Paul Gorman from Clippy’s Apples, with                                             Cranstons Cumbrian Food Hall with the Food
                                        the Food NW Award for Outstanding SME,                                                 NW Excellence Award, with event host,
                                        with event host, Lucy Meacock.                                                         Lucy Meacock.
                                        Highly Commended – Manchester Rusk Company
                                        Highly Commended – Cheshire Farm Ice Cream




Food NW Award for International Trade                                                    Food NW Award for Skills
sponsored by UK Trade and Investment                                                     sponsored by Reaseheath College


                                        Advanced Food Safety                                                                   Northern School of Asian
                                        Clive Drinkwater of award sponsor UK Trade                                             and Oriental Cooking
                                        and Investment, presents Chris Hodge of
                                                                                                                               Margaret Bardsley of award sponsor Reaseheath
                                        Advanced Food Safety, with the Food NW
                                                                                                                               College presents Soodsawat and John Rigg of the
                                        Award for International Trade with event
                                                                                                                               Northern School of Asian and Oriental Cooking
                                        host, Lucy Meacock.
                                                                                                                               with the Food NW Award for Skills, with event
                                                                                                                               host, Lucy Meacock.




Food NW Green Business Award                                                             Food NW Best New Regional Business Award
sponsored by Foundation, a climate fund for the Northwest                                sponsored by Montpelier Chartered Accountants


                                        The Authentic Food Company                                                             King Henry VI Spring Water
                                        Mark Turner of award sponsor, Foundation,                                              Robert Jackson of award sponsor Montpelier
                                        a climate fund for the Northwest, presents                                             Chartered Accountants presents Nick Brigstocke
                                        Pirrin Mitchell and Paul Harnetty of The                                               and Joanne and Christopher Bosonnet of King
                                        Authentic Food Company with the Food NW                                                Henry VI Spring Water with the Food NW Best
                                        Green Business Award, with event host,                                                 New Regional Business Award, with event host,
                                        Lucy Meacock.                                                                          Lucy Meacock.




Food NW Award for Innovation                                                             Food NW Award for Fine Food Producer of the Year
sponsored by Enworks                                                                     sponsored by Northcote


                                        Chestnut Meats                                                                         Southport Seafoods
                                        Todd Holden of award sponsor, Enworks,                                                 Helen Colley, Chair of the Food NW Fine
                                        presents Marnie and Tim Dobson of Chestnut                                             Food Group presents father and son, Chris and
                                        Meats with the Food NW Award for Innovation,                                           Christian Peet of Southport Seafoods with the
                                        with event host, Lucy Meacock.                                                         Food NW Award for Fine Food Producer of the
                                                                                                                               Year sponsored by Northcote, with event host,
                                                                                                                               Lucy Meacock.




Food NW Award for Best New Fine Food Product                                             Food NW Award for Social Responsibility
sponsored by Northcote                                                                   sponsored by Barclays Corporate


                                        Scoop! Ice Cream Café                                                                  United Biscuits
                                        Helen Colley, Chair of the Food NW Fine Food                                           Shaun Cross award sponsor Barclays Corporate,
                                        Group presents Karl Kondal and Peta Carter                                             presents Neil Smith and Stuart Deeley of United
                                        of Scoop! Ice Cream Café with the Food NW                                              Biscuits with the Food NW Award for Social
                                        Award for Best New Fine Food Product 2010                                              Responsibility, with event host, Lucy Meacock.
                                        sponsored by Northcote, with event host,
                                        Lucy Meacock.




                                                                               www.foodnw.co.uk                                                                                  7
    WINNER
     Food NW Award for Outstanding SME
                                                              British apple-based preserve, Clippy’s Apples         Fenwicks, Ocado and will be in Littlewoods Direct
                                                              continues to grow at a rapid pace and, with a new     Christmas 2010 hampers.
                                                              contract to export products to the US which will
                       Clippy’s Apple Preserves               be supported by a cookery tour, the company
                                                              is planning to create six new jobs in the next 18
                                                                                                                    Michelle said: “We have been highly commended
                                                                                                                    in this category for the last two years and our win
                                                              months and position ‘Clippy’s’ as a household         this year is a fantastic reward for all of our hard
                                                              name in the UK and overseas.                          work, and will help us to continue to spread the
                                                                                                                    word about Clippy’s both at home and abroad.”
                                                              The company is enjoying a really exciting year
                                                              with Michelle McKenna (or ‘Clippy’ as she is          Based in Sale, Clippy’s creates a range of British
                                                              better known!) taking the Clippy’s ‘Preserving        apple-based preserves, including jams, jellies,
                                                              the Nation’ tour (www.preservingthenation.org)        relishes and chutneys. They are all based 100 per
                                                              to some of the most prestigious cookery school        cent on British apples and are lovingly handmade
                                                              venues across the country.                            in small batches to retain their true flavour, with
                                                                                                                    no nasty extras added.
                                                              With two new products using seasonal apples
                                                              - Apple & Figgy Chilli Relish and Apple, Tomato       The full range of Clippy’s Apples products can
                                                              & Roasted Garlic Relish – launched in April,          be purchased on-line at www.deli2dine4.co.uk
                                                              Clippy’s range has been snapped up by five new        an online British deli offering artisan products from
                                                              distributors in the last 12 months and the products   small UK producers.
                                           www.clippys.com    are now available at Fortnum & Mason, Harvey
                                                              Nichols, John Lewis, Booths, The National Trust,




    WINNER
     Food NW Award for Innovation
                                                              A partnership approach with the local dairy           In 2009 they realised that some of their deliveries
                                                              industry has helped Cheshire goat farmers Tim         of goat meat were not arriving with their customers
                                                              and Marnie Dobson, deliver their fresh goat meat      in the same quality state as they were when they
                                     Chestnut Meats           across the country, while helping to reduce waste
                                                              and cut costs.
                                                                                                                    were despatched. So, Tim, who used to run a
                                                                                                                    dairy farm, approached local cheesemaker Joseph
                                                                                                                    Heler to see if there was a solution.
                                                              It was a bit of a risk when they decided to rear
                                                              a herd of South African Boer goats, taking a          The company now works in partnership with
                                                              traditional small tenant farm and moving into the     Joseph Heler, to collect the large polysterene
                                                              added value sector. But the gamble has paid off       boxes in which its cheese ‘starters’ and rennets
                                                              and now, having introduced goat meat to the           are delivered to the factory. Chestnut Meats
                                                              Northwest, they have grown a strong customer          uses the boxes to despatch its fresh meat to its
                                                              base and are excelling in an increasingly educated    customers, keeping the meat completely fresh
                                                              and demanding market place.                           and stopping the boxes from going into landfill.
                                                              In the last 12 months the business has taken on an    The company has also started to work with
                                                              additional member of staff and has seen a 40 per      Becketts Farmhouse Cheese and First Milk,
                                                              cent increase in turnover. The pair continues to      achieving cooperation right across the dairy chain.
                                                              look at ways to expand the product range and use
                                                                                                                    The full range of Chestnut Meats products are
                                                              as much of the carcass as possible, with a new line
                                                                                                                    available from the farm, at food fairs, farmers
                                    www.chestnutmeats.co.uk   in goat hides and skins now under development.
                                                                                                                    markets or via their online farm shop
                                                              Tim says: “We are absolutely delighted to win this    at www.chestnutmeats.co.uk
                                                              award. Operating in a niche market means that
                                                              we have to be innovative in everything we do
                                                              and this is recognition of all of our efforts.”




    WINNER
     Food NW Excellence Award
                                                              Cranstons Cumbrian Food Hall is known as ‘the         Philip Cranston, managing director of Cranstons,
                                                              home of fresh local produce’ and works closely        said: “Winning this award will help raise
                                                              with local farmers and producers to offer a unique    awareness of the recently expanded Cumbrian
                 Cranstons Cumbrian Food Hall                 and extensive range of regional food and drink.       Food Hall and is fantastic recognition and a great
                                                                                                                    morale boost for all of our passionate staff, who
                                                              At the end of last year the company completed         work hard to promote regional produce on
                                                              a successful £1 million makeover and expansion        a daily basis.”
                                                              programme, creating 40% more retail space in
                                                              the Food Hall, a new 86 seater restaurant called      As well as the Food Hall in Penrith, the business
                                                              Café Oswald’s and 20 new jobs.                        also has stores in Carlisle, Brampton and
                                                                                                                    Hexham and its products are available online
                                                              Now run by the Cranston brothers – Philip             at www.cranstons.net
                                                              and Roger – the company began life as a local
                                                              butchers shop in 1914 in the Cumbrian village
                                                              of Kirkoswald, not far from Penrith.




                                          www.cranstons.net


8
                                                                                                                                                 WINNER
                                                                                                                                 Food NW Award for International Trade
Shevington-based food hygiene and safety training        The company has trained more than 75,000
and consultancy company, Advanced Food Safety,           people at level two food safety alone, helping
continues to see its business go from strength to        people to start food businesses, move into
strength, increasing its year on year sales by 16
per cent and doing business with 59 countries
                                                         jobs in the food industry and also improve their
                                                         promotional prospects.
                                                                                                                  Advanced Food Safety
across the globe.
                                                         Since 2007, the business has launched distance
The team, which has grown from three to four             learning courses translated into Latvian, Polish,
during the last 12 months, spreads the food              Bulgarian, Ukrainian, Chinese and Russian,
hygiene and safety message through training              giving relevant training for the industry in the
courses and distance-learning projects, and has          languages now demanded by the food sector.
a global export trade from Azerbaijan to Yemen.          The business has partnerships across the world
All of its overseas business is secured via its online   and currently works with companies that are
presence, with its most recent order coming from         exclusive distributors of its publications in the
the Training and Productivity Authority of Fiji.         Maldives, Macedonia (for the Balkan region),
                                                         Latvia, (for the Baltic region) Malaysia, Holland,
In 2009 the company helped the catering
                                                         Spain, Portugal, Cyprus and Kazakhstan.
contractor for a major oil producer to become
the first local company in Kazakhstan to achieve         Chris Hodge of Advanced Food Safety said:
the prestigious ISO22000 accreditation, visiting         “This award is a great boost and makes us ever
them both on shore and off shore and providing           more determined to focus on export to help               www.food-safety.co.uk
materials translated into Russian.                       us on our route to success, during this difficult
                                                         economic climate.”




                                                                                                                                                 WINNER
                                                         •	opening	the	Manchester	Learning	Resource		
                                                                                                                              Food NW Award for Social Responsibility
United Biscuits (UB) has over 100 years of
heritage in the Northwest, with its biscuit and          	 Centre	in	2008	and	running	a	festival	of		
snack factories in Aintree (Jacobs), Manchester          	 learning	to	raise	awareness	of	health	issues.
(McVitie’s) and Carlisle (Carr’s) employing
over 2,500 people.
                                                         UB	has	also	demonstrated	a	serious	commitment	           United Biscuits
                                                         to	improving	the	company’s	environmental	
The business has a long-term commitment to               sustainability.	It	achieved	a	5%	reduction	in	factory	
the community and believes passionately in               carbon	emissions	in	2009;	uses	28%	less	water	
supporting the locations in which it operates.           than	in	2007	and	has	reduced	packaging	by		
UB’s recent initiatives include:                         13%	since	2003.

•	providing	the	children	of	employees	that	are	in		      Andrew	Hawley,	manufacturing	director	–	biscuits,	
  full-time education with work placements               said:	“Winning	this	award	recognises	the	hard	
                                                         work	and	commitment	that	the	United	Biscuits	
•	a	social	club	and	Jacobs’	old	boys	football	team		     employees	have	achieved	within	their	local	
  at the Aintree site                                    communities.”
•	employees	working	with	local	community		 	             “As	a	long	and	established	employer	within	the	
  projects including painting and decorating a day       Northwest	winning	this	award	also	demonstrates	
  care centre for the elderly                            to	the	wider	community	our	commitment	to	our	
•	helping	the	local	fire	brigade	in	live                 social	responsibilities,	even	in	times	of	recession.”
  training exercises
                                                                                                                  www.unitedbiscuits.com




                                                                                                                                                 WINNER
                                                                                                                           Food NW Award Best New Regional Business
After just five months of trading, Lancashire’s          Bolton Hall Estate is a private country estate
King Henry VI Spring Water, is now supplying its         run by Christopher and Joanne Bosonnet. The
bottled still and sparkling water nationwide and         couple have fully restored King Henry’s Well,
is planning to double its workforce in the
next 12 months.
                                                         which is now a listed monument, and have
                                                         ambitious plans to support the estate using
                                                                                                                  King Henry VI Spring Water
                                                         its own natural resources.
The company bottles water drawn from an
ancient underground spring said to have been             The water is the only one of its type being bottled
discovered by Henry VI on the Bolton Hall Estate         in England and is purified through 300 million year
more than 500 years ago. Legend has it that the          old limestone coral reefs which give the water a
King commissioned a stone well, and used the             unique calcium bicarbonate composition and
water for bathing, as well as a source of drinking       acts as an aid to digestion.
water. Buckingham Palace has given the company
                                                         Joanne Bosonnet said: “As a very young company
permission to use the King’s name on its bottles,
                                                         this award will be a real motivator for all of our
which is now a registered trademark.
                                                         team, who worked so hard to get it off the ground.”




                                                                                                                  www.kinghenryviwater.com




                                                                                              www.foodnw.co.uk                                                           9
     WINNER
      Food NW Award Best New Regional Business
                                                             Husband and wife team John and Soodsawat                Their cultural roadshow teaches children and
                                                             Rigg have developed a unique business teaching          adults about the diversity, customs, languages and
                                                             people how to cook Asian and Oriental food, and         cuisine of Asia, inspiring them through food, music
                        Northern School of Asian             are now planning to launch a range of their own
                                                             ready meals and sauces.
                                                                                                                     and learning. They also run the delivery-only Wox
                                                                                                                     Express takeaway, with meals delivered in the
                            and Oriental Cooking             The Northern School of Asian & Oriental
                                                                                                                     company’s own Indian Tuk Tuk.
                                                             Cooking based in Park Road, Barrow, was                 The company’s new range of ready meals will
                                                             established three years ago as a not-for-profit         be made at its training facility at Park Road.
                                                             business, and since then, Soodsawat, or Ooy,            Production of some 1,000 ready meals a week
                                                             as she is better known, and her husband and             will be quickly followed by the development of
                                                             business partner, John, have taken their Cultural       ‘Ooys Traditional Thai Cooking Sauces’.
                                                             Cooking Roadshow to more than 1,000 schools
                                                                                                                     The ready meals are packed in bio-degradable
                                                             and venues and 100,000 children and adults.
                                                                                                                     food containers made from sugar cane, which
                                                             John and Soodswat have operated 14 Asian and            biodegrades in 45 days. Soodsawat and John have
                                                             Oriental food outlets over the past 23 years and        been teaching children about the benefits of using
                                                             had found it difficult to recruit well trained home     bio-degradable containers over the last three years.
                                                             grown chefs, so they started training people at         As a social business, all of the profits from the ready
                                                             an evening adult education centre. The course           meals will be reinvested into the company.
                                                             was over-subscribed, so they sold one of their
                                                                                                                     Soodsawat said: “Winning this award reassures us
                                                             businesses, and created a £150k purpose built
                                                                                                                     that all the hard work, dreams and aspirations have
                                            www.nsaocc.biz   training facility 18 months ago. Now they run the
                                                                                                                     been worth it. It will help to open doors for us and
                                                             fully booked courses from Monday to Thursday
                                                                                                                     help us win new contracts and we are delighted to
                                                             evening with a waiting list for people to join.
                                                                                                                     be recognised in this way.”




     WINNER
      Food NW Green Business Award
                                                             The Authentic Food Company based in Sharston            The company has also minimised steam leaks
                                                             has been manufacturing frozen ready meals and           within the factory by purchasing thermal imaging
                                                             snacks for 24 years and in the last 18 months has       cameras to regularly check its steam and air
                        Authentic Food Company               put green credentials at the top of the agenda.
                                                             Its ‘Go Green’ campaign has helped to save an
                                                                                                                     lines. The company’s energy efficient boiler and
                                                                                                                     steam compressors are on variable timings so
                                                             estimated 4,580 tonnes of carbon, has reduced           use can be monitored, making sure only the
                                                             its cardboard consumption by 41 tonnes and by           correct amount of steam required by the factory
                                                             compacting its food and cardboard waste, has            is actually produced. Authentic has also started
                                                             reduced its bulk disposal charges by 80 per cent.       using controlled paper towels, saving 50 per
                                                                                                                     cent of previous consumption and has installed
                                                             The company has a team of dedicated chefs and
                                                                                                                     a chemical dosing system, which controls the
                                                             over 230 employees, which span 25 different
                                                                                                                     amount of chemicals used to clean equipment. In
                                                             nationalities, across three sites, catering for
                                                                                                                     addition to this, all of the company’s waste electric
                                                             the foodservice and retail industry under five
                                                                                                                     and electronic items are collected by a third party
                                                             key brands, Indian, Oriental, British, Tex Mex
                                                                                                                     for recycling or re-use, to prevent them going
                                                             and European. The team creates and supplies
                                                                                                                     to landfill and the company’s used rapeseed oil,
                                                             international dishes to pubs, restaurants, hotels,
                                                                                                                     is collected by contractors and is recycled as
                                                             travel and leisure, business and industry, healthcare
                                                                                                                     bio-fuel.
                                                             and education sectors across the UK.
                                                                                                                     Paul Harnetty, Authentic Food Company’s
                           www.theauthenticfoodcompany.com   In 2009 the company’s ‘Green Panel’ set up a
                                                                                                                     Operations Director, said: “Our environment and
                                                             number of initiatives to help it become more
                                                                                                                     local community are very important to us and we
                                                             environmentally friendly in five key areas; energy
                                                                                                                     ensure our business regularly invests time, money
                                                             use and minimisation; waste generation and
                                                                                                                     and effort into making sure we are minimising
                                                             minimisation; environmental impact of all materials
                                                                                                                     our impact.”
                                                             used; and in consideration of the communities
                                                             surrounding the production sites, the prevention        He continues: “Winning this award will help
                                                             of pollution.                                           us to raise awareness of the environment and
                                                                                                                     highlight how other companies can work towards
                                                             In the last 18 months along with reducing the
                                                                                                                     improving their environmental credentials.”
                                                             amount of cardboard packaging it uses by 50
                                                             per cent Authentic is working with suppliers
                                                             to introduce re-useable plastic pallets to help
                                                             further reduce cardboard consumption.




10
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               Carlisle             Fylde               Manchester        Preston



                                              www.foodnw.co.uk                      11
              blend caught up with
            Jonathan Warburton at
          Liverpool’s Noble House
         restaurant during a break
      from a company innovation
          conference at the Arena.
     Just the right moment to get
      a glimpse of the man at the
      helm of a fast-modernising,
           energetic and go-ahead
            family business with a
                 £1billion turnover
                    in its sights….




12
W                  hile growth is always more
tricky in tough times I believe if you are not
growing, you are going backwards, so you
need to be prepared to adapt your business
to a new environment.
                                                   Offering great value for money
                                                   Quality is the whole platform for the business.
                                                   Our aim is to make better products than anyone
                                                   else that are good value for money. Quality does
                                                                                                          We have spent all our careers – my two cousins
                                                                                                          Brett, Ross and I - building the business on solid
                                                                                                          foundations. We know we do this very well so
                                                                                                          the investment is a sound one. Twenty years
                                                                                                          ago Warburtons was a very different place, with
                                                                                                                                                                 Building a brand with depth
                                                                                                                                                                 I think with Cadburys bought there is an
                                                                                                                                                                 opportunity for Warburtons to aim for that
                                                                                                                                                                 fondness and affection in British hearts. It won’t
                                                   not have to be expensive. Yes, you pay a bit           just 3% market share and barely out of Bolton.         happen overnight and that’s fine, we have time.
It’s tremendously difficult economically at the    more for a Warburtons loaf, but we believe it          Today we are a national business with 25%              It’s about building a brand with depth. So when
moment and has been for some time. I think         delivers great value.                                  market share.                                          you scratch the surface of it there’s more and
we can expect more of the same and maybe                                                                                                                         more stuff beneath. Thin brands don’t have that.
even worse trading conditions in the next 12       Our bread is fresher because we have more                                                                     Tescos are brilliant at it. The only way to sustain
months as we start to see the impact of the        bakeries, more vans and are closer to our                                                                     success is by having a higher vision backed
new government’s approach.                         markets and it’s fresher for longer because            People are everything                                  up by detail.
                                                   we use the best flour in the world.                    Having a positive attitude is a must. I am a
I think what got us here, won’t get us there.                                                             half-full type person and I’ve never had a             With a 360 day stock turnover we have a lot
So you can’t rely on all the things you did        I would really like more of that flour to be coming    problem with that. This is definitely a special        of people focused on today. Some 95% in fact.
before – you have to constantly recreate.          from British farmers, but you can’t if you want        half-full kind of business, a fairly can-do outfit     But if that was all we did we would be lost.
                                                   to make the best. Striving for excellence is           and this is something I am keen to push on from        The other 5% have to be able to manage the
At Warburtons we are really driving this now.      more important.                                        now and develop further. We need a lot less            complexities of our daily reinvention with
Not just on product, but in every aspect of                                                               intellectualising as a business and much more          a desire to see where the future is.
the business – people, packaging, how we           It can’t just be British, it needs to be the best.     doing, with plenty of ambition.
make things.                                       We are very proud to be a British company,                                                                    We have changed more in the last five years than
                                                   based in the UK, employing British people, but         People are everything. Our company manifests           at any other time in our history. Being a national
We are no different from anyone else. And          we have to source products from the best               itself as a pack of crumpets or a loaf of bread. For   business gives you a different perspective and
when you’ve moved from growing comfortably         part of the world.                                     an existing consumer to say that’s why I buy it,       it will be harder in the future. We have realised
over many years to only just growing you                                                                  or for a new customer to say that’s better than        that accepting change is the only way to keep
have to look hard at lots of areas.                                                                       I have had before, is our collective goal in life.     moving forwards, but we are mindful
                                                   Vision that passes the pub test                        For that you need the best people who are really       of babies and bathwater!
                                                                                                          committed and care about what they do.
                                                   With over 4,500 employees across 27 locations
Focus on the environment                           having a motivating vision for the business and
As a family company I think people expect us       being able to communicate it is key. We have
                                                                                                          I know we don’t have everyone within the               The challenges ahead
                                                                                                          business up for that 24/7, but we do have lots of
to be looking after things.                        just launched another one for the next few years.      folk who are and the more people you can get           I think the two biggest challenges facing us are
                                                   It is important to have something everyone             to buy in the more consistent an experience you        the Internet and ethnicity.
A lot of middle-aged businessmen like me could     understands which can survive what I call              will give consumers – I really believe that.
be forgiven for being sceptical about this whole   ‘the pub test’.                                                                                               Britain has the most developed Internet shopping
climate change thing, but I know it is here to                                                            Anyone can build factories. It’s people who have       culture in the world and by 2012 we expect
stay and so we are working hard on it.             If a person can explain to a mate over a pint what     to get up in the morning and say I don’t mind my       one in 10 British people not be traditional white
                                                   the company he works for is all about, and what        job, because I work with nice people, with good        Anglo Saxon.
I am amazed at how much we recycle at home         they are aiming to do in the next few years, then      values, who treat me well. People who feel good
nowadays and we are not at all at the cutting      I consider my vision a success. If they haven’t got    about work, work harder so it’s self-fulfilling.       So for a business built on traditional van sales into
edge of it. When my kids encourage me to           a clue it’s too complicated. Visions need to be                                                               retailers and traditional products, home shopping
recycle it really makes me think about how         simple, easy to understand and motivating.                                                                    and cultural shifts will inevitably alter the way
much more we could do in the business                                                                                                                            we do business in the future.
and what savings we can make.
                                                                                                          A clear eye on the sunny uplands
                                                   Courage and commitment                                 We have a constant eye on the future. The              I say again what got us here will not get us there.
                                                                                                          business has a 130-plus year history and I am          We need to grasp all the new opportunities with
                                                   People ask me whether you need courage in              extremely proud of it. It’s nice to have that          energy and determination.
                                                   business and I guess along the way we’ve had to        reassurance, but people join us now for the
                                                   demonstrate that. Spending £50m on a bakery            future. They are thinking about themselves
                                                   you’d think would need courage and you do              – quite rightly – and what opportunities this
                                                   think, wow, that’s some investment. But when           company can give them.
                                                   you’re so committed to the cause, it’s the day
                                                   job, what you do, it’s just a way of life.             If you don’t talk about the sunny uplands you
                                                                                                          are not going to get those who can deliver it for
                                                   I do remember feeling very courageous and              you. I spend time talking about what the future
                                                   slightly out of our depth when we made our first       looks like, because it’s really important and I am
                                                   foray out of Lancashire up to the North East.          determined to stretch people. Good people
                                                                                                          want to be stretched. They want to see a fully-
                                                   We were very naive then. I honestly had no idea        thought through strategy that makes sense
                                                   if this large industrial building we were looking      and makes them think I really want to be
                                                   at could be converted into a bakery and would          a part of that.
                                                   do well. I thought the fact that it was just off the
                                                   A1 was good. We could get our products out I
                                                   thought. In the end we built on an old electronic
                                                   components factory in Newburn, near Newcastle,
                                                   but it was a lesson. We’ve learnt an awful lot
                                                   since then.




                                                                                            www.foodnw.co.uk                                                                                                        13
JUDGING A WINNER



The annual Food NW Fine Food Awards took place on 2nd June
at Ewood Park. The Awards are designed to celebrate the rich
variety of fabulous food that is produced, reared, baked
or processed in the region.

A team of hand-picked judges including top             Southport Seafoods and Scoop! Ice Cream took
chefs, speciality food retailers, food journalists,    the respective honours this year. Read their
restaurateurs and supermarket buyers tasted            stories on pages 16 and 17.
their way through almost 350 fine food entries.
Chairing the judging panel was Celebrity Chef
Nigel Haworth, co-owner of Northcote Manor.

All the products were blind tasted and judged solely
on their quality, taste, texture and appearance to
find winning foods in 45 sub-categories – from
chutneys and preserves to prepared meals and
dairy, sausages, fish and seafood, cured and cooked
meats, baked goods, fruit and vegetables and
beverages. From these successes the judges then
picked the top 10 category winners which then
formed the shortlist for the Food NW ‘Fine Food
Producer of the Year’ and ‘New Fine Food Product
of the Year’ categories at the main Food NW
Awards event on June 24th.                                         Nigel Haworth leads the hunt for talent




14
WINNER
Category Chutneys and Preserves
                                                                                                    WINNER
                                                                                                     Category Cured and Cooked Meat
Product Lime Curd                                                                                    Product Dry Sweet Cure with Sunfower
                                                                                                              Honey Bacon
The Farm Burscough operates a farm shop, tea-room and bed & breakfast based out of a
stunning renovated 18th Century brick-barn. The Neale family have been farming in Burscough          Broughs Butchers of Birkdale pride themselves on their free range meats, produced from
for generations and offer a superb range of local food products that are sold in the shop and        animals that have been reared in the open air naturally.
served to visitors and guests. Located just five miles from Southport and the historic market
town of Ormskirk, the family run company has found a roaring local trade for their range of          With an extensive range of award winning products from sausages & burgers to BBQ packs
award winning chutneys and preserves, as well as local bacon and sausage, seasonal vegetables,       and a wide range of meat and poultry based ready meals, Broughs of Birkdale is a fantastic
jams and preserves, fresh bread, home baked cakes, handmade crisps and local cheeses.                example of a traditional butchers shop with a modern twist.

www.thefarmburscough.co.uk                                                                           Multi Award Winning Broughs Butchers operates from five thriving stores across Merseyside
                                                                                                     including a new partnership with Delifonseca, Liverpool’s leading delicatessen.
                                                                                                     www.broughs.com




WINNER
                                                                                                    WINNER
Category Prepared Meals
Product Lentil and Ham Soup

Cranstons is now recognised as one of the best suppliers of high quality local produce
                                                                                                     Category Sausages                                             Shaw Meats
                                                                                                     Product Pork and Sun-dried Tomato Sausage
in the North West.
The family run firm now operate five stores, including the flagship Cranstons Cumbrian Food          Shaw Meats source all their meat within 30 miles of the Butchery in Wigton, Cumbria
Hall in Carlisle which offers a huge breadth of foodstuffs – almost all supplied by trusted local    and offer a superb range of both traditional and innovative meats and flavours.
companies including their own meat products and meals.
                                                                                                     With a full mail order product service customers are able to sample everything from rare breed
Brothers Philip and Roger Cranston are committed to maintaining the firm’s role as a champion        bacon and traditional Cumberland sausages to the more unusual kangaroo burgers and Cumbrian
of authentic, wholesome, and delicious foods sourced from a wide range of Cumbrian                   Biltong. The range also features an extensive game range including pheasant, partridge, mallard
quality producers.                                                                                   and grouse. All their meat is sourced within 30 miles of the Butchery in Wigton, Cumbria.
www.cranstons.net                                                                                    Anyone keen to sample the Shaw Meats range can also find them at a large number
                                                                                                     of country shows and farmers markets across the region.
                                                                                                     www.shawmeats.co.uk



WINNER
Category Baked Goods
Product Stem Ginger Biscuits

Alison’s Homemade is a small artisan producer of specialist handmade food. Local produce
                                                                                                    WINNER
                                                                                                     Category Fruit and Vegetables
is used where available to create an array of interesting and tasty products.                        Product Lettuce
Alison started the business in 2001 as a way to “escape the rat race”, formally working in
Management Development and Consultancy for 10 years. Her desire was to produce high                  Wareings is a small family run business that attends farmers markets all around Lancashire,
quality, tasty food using high quality, tasty ingredients.                                           providing good quality, fresh seasonal vegetables and salads to their customers across
                                                                                                     the region.
Alison’s biscuits, cakes, cordials and preserves are handmade in her kitchen in Nantwich using
her own original recipes. Natural ingredients are used, to ensure good keeping qualities,            The quality of the produce speaks for itself, and the company have won a number of awards
naturally. Everything is made by hand in small batches. Her products are available at a selection    for products including the January King cabbage and their Pink Fir Apple salad potatoes.
of Farm Shops and Quality Food Stores throughout Cheshire.
                                                                                                     Wareings have also been named Re:Fresh Independent Retailer of the Year 2009 and 2010.
                                                                                                     www.wareingsveg.vpweb.co.uk




WINNER
Category Fresh Meat
Product Venison Medallions                                                                          WINNER
                                                                                                     Category Beverages
Deliciously Wild (Cumbria) Ltd sources, processes and markets wild food – particularly               Product Mango Lassi
venison – and is aiming to become the UK’s leading supplier of locally sourced wild meats.
Venison meat in particular is gaining in popularity with consumers, being low in saturated           Halal Kitchen has been established for over seven years and has built a reputation as a strong
fats and cholesterol and high in Omega 3 and 6, as well as iron.                                     chilled food supplier, focussed on driving the business forward through constant new product
                                                                                                     development and customer satisfaction.
Founded by leading environmentalist, Dr Stuart McLanaghan, Deliciously Wild is committed
to educating people about the wider benefits of eating wild meat. All of the meat sourced by         The company has efsis food and halal accreditation and supplies halal products including lassi
the company comes from approved suppliers, with animal welfare and conservation issues               smoothies, sandwiches, ready meals, savoury snacks, pasta snack bowls, fruit salad and
at the top of the agenda.                                                                            flapjacks to a range of high street, wholesale and academic customers.
www.deliciouslywild.co.uk                                                                            www.expresscuisine.co.uk




                                                                                           www.foodnw.co.uk                                                                                            15
WINNER

     THE FOOD NW AWARD FOR
     BEST NEW FINE FOOD PRODUCT
     Category Dairy
     Product Rich Chocolate Indulgence Ice Cream




     Scoop! Ice Cream Café in                                Together, they’ve built Scoop! into the quality family
                                                             destination they felt was missing on the high street.
     Warrington started trading in July                      More recently, Scoop! has started to manufacture
     2007. The concept was created                           ice cream for wholesale and now supplies other
                                                             retailers, restaurants and children’s play centres
     by Karl Kondal and Peta Carter;                         across the Northwest.
     their focus being on providing
                                                             Karl says: “It is our aim to grow the business and
     an experience for all the                               winning this award will help us to do that. We
     family to enjoy.                                        were over the moon to win our category, but to
                                                             pick up the overall prize is fantastic – the cherry on
     The company is keen to expand and negotiations          top of the ice cream sundae! It is our aim to put a
     are already underway to secure a further three          smile on people’s faces and winning this award has
     Northwest shops in the next 12 months, with the         certainly put a smile on ours! It’s a real reward for
     potential to create around 30 new jobs for the          all of our hard work.“
     local economy.
                                                             Karl and Peta have worked with some of Italy’s top
     The company won one of only ten coveted                 ice cream producers to perfect the recipes for their
     categories at the Food Northwest Fine Food              ice cream, which is made freshly, in store, every
     Awards 2010, with its ‘Rich Chocolate Indulgence        day. The company sources its milk and cream from
     Ice Cream’. Its ‘Lime Sorbet’ was also recognised       award-winning farms on the Fylde coast, an area
     as a winner of the sorbet sub-category.                 reputed to have some of the best pastureland in
                                                             the world. They create their ice cream in small
     Karl, who grew up near Johannesburg in South
                                                             batches, using artisanal methods. A light texture is
     Africa, and lived there for 27 years, traces his love
                                                             achieved by limiting fat content in their milk-based
     for ice cream back to when he used to help his
                                                             gelato to only eight per cent fat.
     friend’s father in their family ice cream shop, while
     holding down a full time job in the financial           While the company works with local farms it also
     services sector.                                        selects the finest ingredients from across the world
                                                             to flavour its ice cream, including Madagascan
     Returning to the UK 17 years ago and now living
                                                             vanilla, Belgian chocolate and Amarena cherries
     in Lytham St Anne’s, Karl continued working in
                                                             from Italy.
     financial services, but it was always his mission to
     create the perfect place to take his children for       Scoop! prides itself on the quality of its products,
     freshly made ice cream.                                 so as well as producing its luxury ice cream in
                                                             store every day, its toasted sandwich range is also
     He set about researching his idea and realised,
                                                             freshly made on site. The company’s strap line,
     with the emergence of café culture, that there was
                                                             “Something for Everyone, What’s your Favourite”
     a potential gap in the market. He met Peta Carter
                                                             is demonstrated by an extensive menu, which
     while working on a project together at Royal
                                                             includes speciality teas, quality Italian coffee,
     and SunAlliance. Peta, who lives in Culcheth in
                                                             cakes, muffins, freshly baked waffles, smoothies,
     Warrington, was looking for a new challenge after
                                                             milkshakes and indulgent ice cream sundaes.
     working in financial services for nearly 30 years.
                                                             Scoop! Ice Cream Café is based in the Golden
                                                             Square Shopping Centre in Warrington.
                                                             Visit www.scoopicecream.com



16
WINNER




                                                                                    Shrimping images: courtesy of Colin McPherson
                            THE FOOD NW AWARD FOR
                            FINE FOOD PRODUCER OF THE YEAR

                            Category Fish & Seafood
                            Product Genuine Southport Potted Shrimps in Butter




                            With roots in the fishing business
                            dating back more than 100 years,
                            Christian Peet has been shrimping
                            since he was just five years old.
                            The company has won the ‘Fish and Seafood’
                            Category at the Food Northwest Fine Food Awards
                            for the last two years running.

                            Christian set up Southport Seafoods with his
                            brother Kevin, and his father Chris, over 18 years
                            ago, making traditional Genuine Southport Potted
                            Shrimps from a property in Shellfield Road, which
                            has a long history in the shrimping business.

                            Using tractors and amphibians to catch the shrimps,
                            rather than boats out at sea, Christian says: “Being
                            close to the shore we are able to boil our shrimps
                            in fresh water rather than in sea water. This gives
                            our shrimps a much lighter look to them and
                            gives us a clean shrimp with a much better taste.
                            However, as our shrimps are caught in open sea
                            rather than inshore, for example in a river, we get
                            a much bigger shrimp.”

                            All of the potted shrimps are made on a day-to-day
                            basis, using only fresh shrimps, salt, spices and
                            butter. They are re-cooked in a large pan and then
                            potted by hand and sealed with butter. With many
                            businesses peeling shrimps by machine, Christian
                            is proud that all of the company’s shrimps are still
                            peeled by hand and believes it makes a better
                            quality product, as no additional water is used.

                            Christian said: “My father, brother and my wife Tuk
                            have worked hard to make the business a success
                            and I am absolutely delighted to win this prestigious
                            award. It makes all the hard work worthwhile.”

                            Genuine Southport Potted Shrimps are available
                            wholesale and retail.

                            www.pottedshrimps.co.uk




         www.foodnw.co.uk                                                                                                           17
                                                                                                      “Business Link has
                                                                                                  played a very important
                                                                                                      part in the success
                                                                                                          of my business.”
                                                                                                                         Jacqui Adams
                                                                                                                   Roly's Fudge Pantry




     - Free, confidential, business support and information
     - Impartial advice from a dedicated team of specialist food and drink advisers working in all areas of food
       production, hospitality and catering, retail and distribution, agriculture and their supply chains
     - Online guides to help you with sales and marketing, accessing finance, training and development,
       networking, innovation and much more
     - The latest information for the food and drink sector at www.businesslinknw.co.uk/foodanddrink
     - Support to produce a bespoke business action plan highlighting areas for improvement
       with timescales and responsibility




     Supporting Food & Drink Businesses
     businesslinknw.co.uk/foodanddrink




18
                                                                                                                                                                                                 FANTASTIC RESULTS IN FIRST PHASE
                                                                                                                                                                                                 OF SUPPLY CHAIN PROJECT




                                                                                                        The Duke of Westminster with Principal Meredydd David
                                                                                                                                                                                                 The first phase of a three year supply chain           Simon Doran, Interim General Manager at
                                                                                                                                                                                                 project being led by Food Northwest targeting          Park Cakes, is delighted with increased overall
                                                                                                                                                                                                 the dairy sector (milk, butter and cheese              efficiency and capacity on a key line for
                                                                                                                                                                                                 products) is now producing great results for           the business.
                                                                                                                                                                                                 participating companies.
                                                                                                                                                                                                                                                        “Peter Rowley came into our organisation to
                                                                                                                                                                                                 The project aims to strengthen the well-               work on the unit cakes line which produces high
                                                                                                                                                                                                 established food supply chain in the Northwest         volume, high quality product for a leading high
                                                                                                                                                                                                 by creating a collaborative environment for the        street retailer.
                                                                                                                                                                                                 key players in the sector and their respective
                                                                                                                                                                                                 supply chain partners.                                 “Using their margin analysis tools they identified
                                                                                                                                                                                                                                                        – in detail – not only the areas in which our
                                                                                                                                                                                                 Mark Parker, Director of UK Supply Chain               business was losing money, but the potential
                                                                                                                                                                                                 Associates Ltd and Food Northwest’s lead for           opportunities for growth if we could resolve
                                                                                                                                                                                                 the project said, “The difference with this project    the issues.
                                                                                                                                                                                                 is that it goes much further than just looking
                                                                                                                                                                                                 at potential efficiency savings in one company         “The detail of the report enabled us to set up
                                                                                                                                                                                                                                                        continuous improvement teams, mentored
DUKE OF WESTMINSTER AND TV STAR
                                                                                                                                                                                                 because we are creating the conditions for
                                                                                                                                                                                                 long term supply chain partnerships.”                  by Peter Rowley consultants, to work on the

BACK WORLD CLASS FOOD CENTRE                                                                                                                                                                     Blend talked to Mal Rowley, Business
                                                                                                                                                                                                                                                        specific challenges around giveaway and scrap.

                                                                                                                                                                                                 Development Consultant and Craig Stoppard,             “The results have been incredible. Scrap is down
                                                                                                                                                                                                 Lean Consultant at Peter Rowley, a company             from 11% to less than 2% and the variance in
The Duke of Westminster and celebrity farmer                                                                                                                                                                                                            terms of giveaway has disappeared, delivering
                                                                                                                                                                                                 specialising in Lean Manufacturing training and
Jimmy Doherty launched the final phase of a £7.2                                                                                                                                                                                                        savings of over £200,000. It has been a truly
                                                                                                                                                                                                 consultancy, on how they have delivered some
million investment into a food centre of excellence                                                                                                                                                                                                     worthwhile project.”
                                                                                                                                                                                                 significant early wins.
at Reaseheath College.
                                                                                                                                                                                                 “The key goal in this phase was to look at             Peter Rowley also understands that, as a result
The Duke unveiled a plaque to mark the start of
                                                                                                                                                                Celebrity farmer Jimmy Doherty




                                                                                                                                                                                                 increasing efficiency within the dairy supply chain,   of freed capacity, Park Cakes have been able
the new build and also cut the first sod of turf at the                                                                                                                                                                                                 to take on a new and significant contract
                                                                                                                                                                                                 improving profitability and in so doing securing
specialist Nantwich based College. The Duke was                                                                                                                                                                                                         to supply product to another major high
                                                                                                                                                                                                 jobs and promoting growth,” said Mal.
joined by BBC television personality Jimmy, who                                                                                                                                                                                                         street retailer.
became a viewers’ favourite with Jimmy’s Farm                                                                                                                                                    “We were tasked with identifying potential areas
and Jimmy’s Food Factory.                                                                                                                                                                        of waste and opportunity within the dairy supply       Mal again, “The work has achieved its original
                                                                                                                                                                                                 chain, focusing on downtime, scrap, rework             goals of increasing productivity, reducing waste
Food producers were in attendance to celebrate                                                                                                                                                                                                          and creating jobs – the whole team is really
                                                                                                                                                                                                 and giveaway.”
the new state-of-the-art food processing centre                                                                                                                                                                                                         pleased with the outcome.”
which is to be built on campus. They included                                                                                                                                                    Craig Stoppard takes up the story, “Our
Tom Fell, of Cheshire Farm Ice Cream in                                                                                                                                                          consultants use the Margin Recovery Model,             Mark Parker concluded: “This is exactly the
Tattenhall, yoghurt producer Andrew Hope of                 No doubt this College will continue to be a fertile                                                                                  designed and developed by us, to reduce and            kind of result we are looking for. By promoting
Tiresford Guernsey Gold in Tarporley and Bryony             seed bed of future talent. I do visit lots of Colleges,                                                                              eliminate areas of margin erosion. This unique         positive behaviours and creating win/win
Barraclough of Saucy Mare Fine Foods, Malpas.               but Reaseheath stands out. There’s a uniqueness                                                                                      methodology not only identifies waste, but             situations between customers and suppliers, we
                                                            here – students studying pig production can witness                                                                                  quantifies accurately the financial savings, making    are finding robust solutions to drive continuous
The first phase of the food centre was opened               the whole process here. The college gives students                                                                                                                                          and sustainable improvements which will result
                                                                                                                                                                                                 the selection of continuous improvement team
in July this year by Steven Broomhead of the                the opportunity to follow the whole food journey                                                                                                                                            in a more competitive regional supply chain
                                                                                                                                                                                                 interventions a transparent process.
NWDA and provides the dairy industry with                   from primary production right through to the                                                                                                                                                which will be in place for many years to come.”
factory-standard facilities used for new product            finished product. For instance, you can watch a                                                                                      The translation of the identified savings in to real
development and trials. The final phase, unveiled           cow being milked and then see all the processes                                                                                      savings is led by experienced Lean Engineers.”         The next phases of the supply chain project will
by his Grace will add to this facility a state-of-the-art   that the milk goes through to make yoghurt.”                                                                                                                                                be in the bakery and red meat sectors which
bakery, butchery and innovation units.                                                                                                                                                           Under the direction of Food Northwest, Peter           will start this month followed by brewing.
                                                            The current capital investment at Reaseheath                                                                                         Rowley consultants worked with key supply
The Duke, who is Patron of local food champions             is supported by the Northwest Regional                                                                                               chain companies including Renshaw Napier in            For more information on the Supply Chain
Made In Cheshire, is a major dairy producer                 Development Agency, the Skills Funding Agency                                                                                        Liverpool (marzipan and sugar paste products),         Project please contact Mark Parker
himself with more than 1,500 cows producing                 and through industry investment.                                                                                                     Burtons Foods (Maryland Cookies line),                 on 07810 528 468.
more than 20 million litres of milk annually.                                                                                                                                                    Tangerine Confectionery (boiled sweets line)
                                                            Reaseheath Principal Meredydd David commented:                                                                                       both in Blackpool, and Park Cakes (unit cakes          For more information on Lean Manufacturing
The Duke said: “As a producer myself, I know that           “The world and our communities are facing a                                                                                          line) in Bolton.                                       training and consultancy contact Mal Rowley
the support Reaseheath gives the dairy industry and         great challenge. The population is predicted to                                                                                                                                             on 0161 881 9765 or mobile 07824 594789
also the people they teach is invaluable to Cheshire        grow to eight billion by 2050 with a doubling in                                                                                                                                            or visit www.peterrowley.co.uk.
and the UK as a whole. This investment of £7.2              food requirements without any increase in land.
million is creating a Food Centre of Excellence             Investment in research, technology and specialist
here alongside a 21st century dairy processing              staff will need to continue to make sure science can
hall, which is at the very centre of the dairy              help to meet the need for more food. Reaseheath
processing industry.”                                       College will continue to support the food and
                                                            low carbon agenda by working at the forefront
Jimmy added: “Britain is full of opportunities for          of knowledge transfer, research and technological
food producers. Our farmers are world beaters.              advancement.”
I am so excited to be here today. The opening of
a food hall represents so much hard work from               www.reaseheath.ac.uk
everyone involved. This shows a commitment to
Britain’s farming industry, creating real opportunity.




                                                                                                       www.foodnw.co.uk                                                                                                                                                                                      19
                                            EMERGE Food is a subsidiary of the charitable
                                            group and runs the franchise of FareShare in
                                            partnership with the national organisation who
                                            wanted to see a Manchester – and indeed wider
                                            Northwest presence.




     Lucy
                                            FareShare – now 10 years old – was recently
                                            voted Most Admired Charity of the Year by
                                            Third Sector magazine. It’s a partnership Lucy
                                            is delighted to be in. “FareShare originally grew
                                            out of Crisis – the homeless charity – who were
                                            redistributing food, while EMERGE, which has also




     Danger
                                            been going for nearly 15 years, has a strong waste
                                            management pedigree – so it’s an ideal alliance!

                                            “EMERGE works with schools and the wider
                                            community to promote the 3Rs of sustainable
                                            resource management – reduce, reuse, recycle.
                                            By working with FareShare we can better meet
                                            both agendas, diverting edible food away from
                                            landfill and supporting people in food poverty.”

                                            From its depot on New Smithfield Market
     Lucy Danger, Chief Executive of        EMERGE’s FareShare operation accepts
                                            donations of food and mobilises the redistribution
     Manchester based charity EMERGE        of that food to beneficiaries. “It’s run on a highly
                                            professional basis,” said Lucy. “The beneficiary
     which runs FareShare North West,       organisations have to meet an agreed set of
                                            procedures, including food hygiene standards,
     talks to blend about her passion for   as most of them provide meals.”

     bringing people together to tackle     Typical recipients include church organisations,
                                            charity groups, working with local councils or
     two major issues – minimising          schools, usually in deprived communities. Lucy
                                            comments: “It is often about lack of skills and
     waste whilst addressing poverty,       motivation as well as cost. People just don’t feel
                                            confident or capable of cooking a meal
     “Surely we can find a solution to      for themselves.”

     that?” says Lucy. blend met her        Last year FareShare Northwest diverted over

     to find out how….                      150 tonnes contributing to over 350,000 meals!




20
FareShare’s goals nationally include developing         And what about supporters from the food and            Cornerstones in Moss Side in Manchester is one
a national network of distribution centres.             drink industry? “Food distribution company,            of EMERGE’s busiest beneficiaries, who Lucy
“Liverpool has recently opened,” said Lucy.             Brake, is a huge supporter on a national basis,”       describes as ‘brilliant’. They make and serve
                                                        said Lucy “and we are working with a local             about 250 hot meals every day.
A staggering 350,000 tonnes of edible in date           contact in the Northwest region. We are
food is going to waste every year across the            developing relationships with the Co-operative         As well as running a wide range of successful
UK and even 350 tonnes could help at least 80           and Kellogg’s, and have a number of other              and innovative waste management services
organisations in Greater Manchester and the             working agreements with food companies                 through their recycling subsidiary, the EMERGE
North West. Lucy again: “We need to convince            which we really appreciate. New Smithfield             team has recently begun some educational work
food companies to redirect any surplus food to us.”     Market itself is a wholesale market for fruit and      supported by Manchester City Council’s Carbon
                                                        vegetables, fish and meat. We are very handily         Innovation Fund. They have set up a kitchen
So how would you define ‘edible food’? Food             placed for traders to pass on any surplus supplies     garden at Smithfield Market to demonstrate how
redistributed by FareShare has to be “in date” i.e.     to a good cause! But the goal is to get many           to grow your own food. “It’s shows what you
within the best before or use by date, even if          more organisations involved, especially where          can do in a small space – very simple, resourceful
that means a couple of days. It can be pretty           they are prepared to drop pallet-loads of food –       and satisfying!” says Lucy.
much anything. The types of food currently              that’s where we will make a bigger difference.”
received include staples like bread, cereal                                                                    Food manufacurers wanting to know more
and pasta, although, ideally, more fresh fruit,         The support of organisations like Food NW              should contact Paul at FareShare Northwest
vegetables, chilled produce and meat is needed.         has been invaluable in building awareness              on 0161 223 8200
Frozen or chilled foods can be received if              and persuading people to get more involved.            or paul@emergemanchester.co.uk.
supplied according to food industry standards,          “There is obviously a climate impact to poor
as FareShare Northwest has industrial fridge            management of surplus food, whilst there are           As well as food donations there are numerous
and freezer units.                                      people locally who really benefit from these           opportunities to get involved in fund-raising,
                                                        supplies. As pressure is brought to bear on            volunteering or project development.
As a charity EMERGE also provides meaningful            amounts going to landfill we are ideally placed
work and volunteering opportunities. Lucy again:        to offer a safe, secure solution.”
                                                                                                               www.emergemanchester.co.uk
“the charity adds value at every turn.”
                                                        M&S are one of FareShare’s national partners.
Working full-time at the FareShare scheme is one        “We know we have to be super professional in
paid project manager and 12 regular volunteers.         everything we do to retain their support,” says
“We have a number of individuals from varied            Lucy. “Nobody wants to undermine a brand
backgrounds including asylum seekers, who’ve            known for its food quality. So from depot to
come to us via beneficiary organisations; the           kitchen there are strict codes of conduct – just
work provides valuable experiences, which in            because the food is coming into our channels
many cases helps people regain some order into          does not mean it should be handled differently.
their lives. So they have to be here at a certain       Good food handling, management and hygiene
time and do a day’s shift. It helps them re-establish   practice is fundamental.”
a work/life discipline, build self-esteem and gain
skills. We’ve often been a stepping stone to food       Lucy again: “I am a pretty practical sort of person.
hygiene training, manual handling or even               And the vulnerability you see in our recipient
fork lift truck certificates.”                          organisations could happen to anyone.”




                                                                                                www.foodnw.co.uk                                                    21
            RURAL
                                                                                                          What has been the most satisfying
                                                                                                          part of the Sustainable Food and
                                                                                                          Farming role for you?
                                                                                                          It’s a challenge because it covers such a lot of




            AFFAIRS
                                                                                                          policy areas and it’s been great to see progress
                                                                                                          in public procurement, where prisons and
                                                                                                          schools have started to source food more locally.
                                                                                                          The Year of Food and Farming 2007- 08 was a
                                                                                                          highlight because it gave us the chance to target
                                                                                                          school children and open up farming from lots
                                                                                                          of different angles – nutrition, environment and
                                                                                                          the effect of the weather on produce. I will never
                                                  When your family’s been sheep farming in the            forget visiting a school in Wigan, which had spent
                                                  Lake District for over 300 years and all within         £250 on a growing box and had succeeded in
                                                  10 miles of current family farm, Rakefoot, just         building around it a whole curriculum of learning
                  Will Cockbain is a full-time    outside Keswick, you know it’s in your blood. In
                                                  fact Will’s great Uncle Joe was a close friend of
                                                                                                          across many subjects. So for maths it was
                                                                                                          about measuring the volume of soil required,
                  farmer and NFU spokesperson     the legendary Beatrix Potter, so it is a generational   in art it was drawing the plants as they grew, in
                                                  love affair with the region, which shows no signs       climate change studies, it was about spotting a
                  on upland matters. He is also   of ending any time soon.                                beetle, which had travelled miles unexpectedly
                                                                                                          northwards. So that was the real beauty of the
                  the Northwest Sustainability    No wonder then that Will has been representing          year. It got so much community buy-in that in
                  Food and Farming Champion       upland farming for the NFU for the last six years
                                                  and was invited to champion sustainable food and
                                                                                                          some places vandalism went down in the local
                                                                                                          area. An amazing result!
                  for DEFRA and the voice of      farming in the region – a role that occupies 50
                                                  days a year and that he has held for the last four.     “I have been very involved in developing the
                  farming and rural affairs on                                                            Northwest Livestock Programme as well, looking
                                                  So what’s the biggest challenge
                  Food NW’s board. blend met      facing farmers?
                                                                                                          at resource efficiency, better animal welfare and
                                                                                                          better training – practical help where it is needed.
                  Will to chew the fat…           “At one time farmers just produced food. That           In developing the programme we adopted a
                                                  was when food accounted for a whopping 25%              bottom-up approach and took in the views of
                                                  of a family’s income. Today, that’s fallen to around    farmers as to what was needed in the region.
                                                  11%, which makes it much more difficult to              I certainly believe that we now have a very
                                                  earn a living. Also farmers are asked to do a lot       useful scheme.”
                                                  more in terms of managing their environmental
                                                  impact and preserving the landscape. So in the          How do you add value to the Food
                                                  past farmers have had to combat over-grazing            Northwest board?
                                                  by reducing stocks on the hills – an issue that has     “Food NW is a great organisation and plays a
                                                  been largely resolved. But now farmers are being        really important role in promoting the sector –
                                                  asked to increase production – with a renewed           especially for new and small producers wanting
                                                  consumer interest in where their food comes             to get into supermarkets. The Meet the Buyer
                                                  from – and still meet environmental targets,            programme is very effective. I was also impressed
                                                  which can result in a bit of a juggle.”                 with a business start-up advice package it put
                                                                                                          together a few years ago. It was a great set of
                                                  Will is confident the conflict will get addressed.      materials. At board meetings I am most definitely
                                                  “For farmers sustainability has been at the heart       the voice of the wellies!
                                                  of farming production for years, in fact food
                                                  production sustains the environment.”                   Do you have a message for those
                                                                                                          companies, who were shortlisted,
     81% of the general public see                Farmers play a key role in delivering                   or actually won, awards this year?
     farmers in a positive light and              ‘fabulous food’. Do you think they
                                                                                                          “Pat yourself on the back,” says Will, “You are
     the old image of subsidy junkies,            are properly recognised?                                doing a really good job and obviously doing
     responsible for food mountains               “I read a survey recently which said that 81% of        something right. The other message would be
                                                  the general public did see farmers in a positive        thanks for taking the time to get involved and
     had been shaken off.                         light and the old image of subsidy junkies,             share best practise – it means standards get
                                                  responsible for food mountains had been shaken          pushed ever higher.”
                                                  off. Celebrity chefs talking about the virtues
                                                  of locally produced fresh food and seasonality          And finally, do you have a favourite
                                                  on prime time TV have had an impact, as has             ‘fabulous food’ from the region?
                                                  the BBC’s compelling Lambing Live. It all plays
                                                                                                          “I am going to have to say Cumberland sausage
                                                  a role in raising awareness, but we can’t be
                                                                                                          because I was brought up on it. I have fond
                                                  complacent.”
                                                                                                          memories of being a hungry eight-year-old,
                                                                                                          rushing in from the snow and tucking into a
                                                                                                          cracking sausage. There used to be a local
                                                                                                          butcher in Keswick, who, sadly, is no longer
                                                                                                          there, but he made the best Cumberland sausage
                                                                                                          ever. It was excellent. I am also rather partial to a
                                                                                                          Morecambe shrimp and I love cheese, especially
                                                                                                          Lancashire and Cheshire. That’s what makes
                                                                                                          the regional food and drink sector so enjoyable
                                                                                                          – the diversity of produce and its quality. A huge
                                                                                                          percentage of it is truly fabulous and helps sustain
                                                                                                          the environment we love.”




22
                                                     EFFICIENCY
                                                                                                The Northwest’s resource efficiency drive
                                                                                                has got off to a flying start in 2010.


                                                   DRIVE COOKS                                  Free support from Food NW’s consultants is
                                                                                                already helping a wide range of food and drink


                                                    UP PROFITS
                                                                                                businesses to use energy, water, material and
                                                                                                waste resources more efficiently.

                                                                                                Programme manager, Andy Scully, explains:
                                                                                                “Our work with businesses is all about cutting
                                                                                                costs and boosting profitability and the majority
                                                                                                of improvements can be implemented with
                                                                                                little or no cost. The initiatives help to minimise
                                                                                                environmental risks, ensure legal compliance,
                                                                                                enhance company reputation and open up
                                                                                                access to whole new markets.”

                                                                                                The support is available to all Northwest
                                                                                                businesses through ENWORKS and funded
                                                                                                by the Northwest Regional Development
                                                                                                Agency (NWDA) and the European Regional
                                                                                                Development Fund (ERDF). ENWORKS is
                                                                                                supported by partner organisations such as


A TASTE
                                                                                                Food NW and has helped more than 10,000
                                                                                                companies since 2001.


OF WHAT’S ON OFFER…
 One of the food and drink industries’ most recent
 success stories is the Whitehaven Brewing Company,
 a small, independent business which owns Ennerdale
 Brewery in the Lake District, West Cumbria.

 The company brews ales from traditional recipes,
 using modern technologies and no chemical
 treatment. It has benefited from free support to
 review its product distribution, improve energy and
 water efficiency, waste management and recycling
 on-site, complete grant application forms and comply
 with environmental legislation.

 New systems have been introduced, including a
 continuous brewing system which saves energy, an
 insulated temperature control room, a low-energy,
 heat exchange chilling unit, and a water efficient cask
 washer. Utilities bills have been slashed and a new
 delivery scheme has been adopted to save
 money on fuel.

 As a result, Whitehaven Brewing Company is
 benefiting from annual cost savings of £14,000, on
 top of CO2 savings of 48 tonnes per year.

 Managing Director, Shelagh Ferguson, said: “My
 message to other small businesses would be to take
 the time to do the homework and you’d be surprised
 by how much money you can save with these kinds of
 things. It’s also extremely good PR and can generate
 networks of like-minded people.”

 ENWORKS is helping thousands of businesses like
 Whitehaven Brewing Company with annual cost
 savings of over £100 million and we will be featuring
 more in forthcoming issues of blend. A number
 of companies, including the Ennerdale Brewery,
 are featured in a series of short films on
 www.enworks.com/case-studies.




                                                           To speak to Andy Scully at Food Northwest about how your business can benefit,
                                                           call 01928 511 011 or visit www.getsupport.enworks.com




                                     www.foodnw.co.uk                                                                                                 23
       at the heart of the region’s industry




                                               Designed and produced by Design Force Associates www.designforce.co.uk
                                               Written by Souters www.souter-rmc.co.uk
Food Northwest
The Heath Business & Technical Park
Runcorn Cheshire
WA7 4QX
T. 01928 511011
F. 01928 581330
info@foodnw.co.uk
www.foodnw.co.uk

								
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