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News

Friction firm drives brake and clutch innovation following global merger

A PIONEERING global manufacturer of brake and clutch components is driving innovation with the support of Bangor University.

Caernarfon-based Friction Technology – now part of n Industries Group Ltd (n Industries) following its acquisition in February – is testing brake samples and materials for a helicopter landing gear actuator, having been awarded a Skills and Innovation Voucher (SIV) by the University.

Led by Technical Director Steve Magee, the 14-strong business, launched in 2003, worked alongside Athanasios Dimitriou, a Materials Scientist at the Biocomposites Centre, to test and analyse components and the ‘friction’ process with a view to scaling-up to manufacture.

The SIV scheme offered companies in Gwynedd, Anglesey, and Flintshire an opportunity to collaborate through the UK Government’s Shared Prosperity Fund.

Steve says the backing of Athanasios and the team has been “hugely beneficial” and hopes the partnership will continue in the future.

“It has been an incredibly busy few months for the company, notably with us becoming part of the n Industries group, a move that will allow us to grow, invest in new equipment, take on staff – including an apprentice – and explore new industries, notably aerospace,” said Steve.

“While that has been at the forefront of developments, we have been making progress with Bangor University, and the scheme has allowed us to look closer at the friction technology used within systems such as the helicopter landing gear actuator, resolve any technical issues, and conduct different tests.

“We have had access to the incredible resources at the Biocomposite Centre, and of course the experience and knowledge Athanasios brought to the collaboration, which has been invaluable.

“In turn this has strengthened our relationship with the customer, who were very impressed with our response and the report provided by the University.”

He added: “There are further projects like this in the pipeline so it would be fantastic to continue the relationship, both in terms of academic support but also with us providing opportunities for graduates and helping to train the next generation of skilled workers in our sector.”

Athanasios echoed those words and said the SIV scheme has helped forge new links with a wide range of organisations in north west Wales.

“Working with Friction Technology has been very interesting for us, it was a new challenge and great to be involved with such an important project for the company,” he said.

“As well as the links with the University we have been able to signpost them to other groups and organisations UK-wide that will be useful to them going forward and help them to continue problem solving, commercialising ideas and growing as a business.

“The next step would be a KTP (Knowledge Transfer Partnership) between us which I’m sure would be mutually beneficial for product development and research in the future.”

Bangor University Business Development Manager Nicola Sturrs added: “It was a pleasure to introduce Steve Magee to colleagues at our Biocomposites Centre and its fantastic to know that our relationship with Friction Technology will grow as a result of the awarding of a SIV voucher.”

Reflecting on the recent partnership with n Industries – which is building a group of high-quality UK small industrial businesses through acquisition – Friction Technology’s Sales Director Jack Boyle said: “This represents an incredible opportunity for us to build upon our strengths and pursue new avenues of growth.”

Jonathan Bates-Kawachi, CEO of n Industries, added: “Our focus is on supporting high-quality industrial businesses with strong growth potential, and Friction Technology is a perfect fit. We look forward to working with the team to drive innovation and expand opportunities for the future.”

The Skills and Innovation Voucher Scheme is supported by Gwynedd Council. The project has received £360,000 from the UK Government through the UK Shared Prosperity Fund and been extended until March 31.

There were three types of vouchers available, redeemable in a range of areas including R&D, consultancy, skills and training, use of university facilities, use of specialist equipment, and access to knowledge: Midi: Up to £5,000 for five to eight days of support; Maxi: Up to £10,000 for 10 to 15 days of support, and Talent, with a value up to £5,000 for a 12 week graduate internship.

For more information, visit The Skills and Innovation Voucher Scheme | Bangor University or email siv@bangor.ac.uk.

Visit Friction Technology – Manufacturers Of Frictions Products for the latest news and information from Friction Technology.

News

Head chef at acclaimed five-star country house to represent Wales on Great British Menu

THE head chef of an acclaimed five-star hotel and restaurant is to appear in one of TV’s most prestigious culinary competitions.

Daniel Ap Geraint of The Gunroom Restaurant at Plas Dinas Country House will represent Wales on the 20th series of Great British Menu.

This year’s theme is ‘Great Britons’ and the show itself is renowned for having made household names of some of the nation’s top chefs over the last two decades, including Marcus Wareing, Tom Kerridge, and Simon Rogan.

Daniel, from Prestatyn, has been a mainstay at the picturesque, 17th century Bontnewydd venue, near Caernarfon, since 2018, and looks forward to participating in the Welsh heats next week.

If successful, he will compete in the final against the ‘Best of British’ with the aim of preparing a dish for a banquet to be held at Blenheim Palace.

“I am honoured to be representing The Gunroom Restaurant and Wales in the 20th Anniversary series of Great British Menu, a programme that has showcased culinary excellence to the world for over 20 years,” he said.

“What an experience to be part of a programme that so many aspirational chefs hold in such high regard.”

Food was a huge part of Daniel’s upbringing, he was particularly influenced by his Nain, whose dishes were always “full of flavour and wholesome”.

Having left school to study Music, Theatre and Media, his future seemed to be in the creative industries, but after working in a kitchen during his university summer break, he realised his real passion was cooking.

Daniel went on to work at an award-winning gastro pub near Llandudno, before becoming head chef for the first time aged just 23. A few years later, he took the plunge and opened his own restaurant, which was quickly added to the Michelin Guide and The Good Food Guide.

He joined the team at The Gunroom seven years ago, with a view to developing its offering, changing the menu each month to reflect the most abundant seasonal produce from the local area, creating a unique nine-course hybrid taster menu and, due to its success and the reception from diners, receiving a number of awards and accolades.

The venue has since been added to the Michelin Guide in 2022, gaining two AA rosettes and winning the AA Wine List Award for Wales 2024/25.

Plas Dinas owners Daniel and Annie Perks are “incredibly proud” of his achievements and confident he will impress the show’s two million viewers with his culinary skill and vision.

Having acquired the historic former home of HRH Princess Margaret and Lord Snowdon six years ago, they lovingly restored the building and raised the bar for hospitality in the region, securing numerous accolades along the way, including Hotel of the Year at the Go North Wales Tourism Awards four consecutive times, and Condé Nast Johansen’s Best Hotel for Romance in the UK Award 2025.

“Our vision was always to provide customers with special memories and high-quality food with the dream of one day achieving a Michelin Star,” said Daniel.

“We came here with a long-term view, to keep improving and to grow sustainably, there is no timeframe, it’s about the journey and moving forward together as a team, because that’s what we are.”

He added: “Daniel has been a driving force behind that, he is creative, ambitious, driven and so unbelievably talented, as well as being one of the nicest people you could meet.

“For him to appear on Great British Menu is fantastic, we are incredibly proud of him and know he will elevate his already brilliant reputation even further.”

Visit 5* Plas Dinas Country House, Caernarfon. Luxury hotel in Wales and follow them on social media at @plasdinas.

For more on this series of Great British Menu, available on BBC2 and BBC iPlayer, visit the website: BBC Two – Great British Menu.