Tag Archives: Food and Drink

News

Pan-Wales project showcasing high street regeneration tech takes to the road

A PIONEERING project which uses cutting-edge technology to help shape town centre regeneration will hit the road this summer.

Smart Towns Cymru will host a series of events across Wales beginning in Newport on Thursday (May 16).

Having welcomed up to 120 people to its inaugural conference, held at Ty Pawb in Wrexham earlier this year, the programme – delivered by Anglesey and Porthmadog-based Menter Mon – wants to engage with even more businesses and local authorities in Wales.

The aim is to bring together key high street decision makers with retailers and relevant parties to help breathe life into local economies across the country.

Project Manager Kiki Rees-Stavros said: “We are encouraging businesses to attend and engage with their local authorities and town and community councils to look at ways to move forward together, to discuss what issues they are facing and how they can work in partnership to resolve them.

“This is a great platform to bring organisations together under one roof and share best practice in an informal setting, and to learn how other areas have benefited from the incredible technology and innovative practices that have had a positive impact on other towns and villages.”

She added: “I hope people will capitalise on this opportunity – in Newport and the other regions we will be visiting this summer – especially following the success of our first ever conference in Wrexham, where we signed up 19 new Smart Ambassadors and had representatives from 19 of the 22 local authorities in Wales.

“Together we will continue to explore and develop sustainable solutions that will benefit businesses, help increase footfall and shine a light on trends in our town centres, which in turn will influence decision making in the future.”

More than 50 people have already registered for the Newport event, and there will be presentations on the day from Owen Davies Consulting from Abergavenny, Caerphilly-based VZTA, leaders in Smart Towns ecosystems, BABLE Smart Cities, and software development pioneers Kodergarten, from Gwynedd, who trialled innovative seismology technology as part of the wider Patrwm Smart Places project at last summer’s National Eisteddfod.

The roadshow will then move on to the following areas: Brecon (June 4), Newtown (June 5), Anglesey (July 5), and Flintshire (July 10).

Launched in 2021, the Trefi Smart Towns Cymru project, funded by Welsh Government, has promoted the use of technology and data to rejuvenate high streets all over Wales and encourage data driven decision making.

Visit www.mentermon.com for more news and information from Menter Mon.

To book on one of the upcoming events, visit Eventbrite: Trefi SMART Towns Cymru Events – 7 Upcoming Activities and Tickets | Eventbrite

For more on the Smart Towns Cymru conference, watch the video here: Cynhadledd Trefi SMART Towns Cymru Conference (youtube.com)

News

Welsh schools show support for local food producers with patriotic St David’s Day menus

SCHOOLS are showing their support for patriotic producers and using more locally sourced ingredients for their St David’s Day dinner menus.

Specially prepared items for today’s (Friday) lunchtime celebrations at a select number of primary and secondary schools will incorporate food and drink manufactured and distributed right on their doorstep, where possible.

As part of Larder Cymru’s Welsh Food for Schools pilot scheme – delivered by Menter Mon – the local authorities of Wrexham, Flintshire, Anglesey, Gwynedd, Cardiff, and Caerphilly have pledged to review their current offering and do more to utilise Welsh produce.

Marcia Lewis, Principal Officer for Caerphilly’s catering service, is fully behind the initiative.

“St David’s Day is a special celebration for all schools in Caerphilly,” she said.

“This year we are celebrating the event by using Welsh produce from local manufacturers, which will appeal to our pupils across the borough.

“Our strategy is to enable pupils to have greater access to nutritious, high-quality local foods, enhanced learning about food, agriculture, and healthy lifestyles whilst increasing the use of Welsh produce on our menus.”

Among the Welsh and locally produced delights being served up in Caerphilly are lamb leek and mint sausage, potatoes and other vegetables, wholemeal bread, yoghurt, ice cream, fruit bars, and still water.

Supported by the Welsh Government’s Backing Local Firms Fund, the overall aim of Welsh Food for Schools is to increase the volume and range of Welsh produce purchased and used by education catering departments in their counties going forward.

Larder Cymru’s Food Lead David Wylie is delighted with the commitment of the schools and councils and hopes it will have a significant impact on the food and drink economy in North Wales.

“We are working in collaboration not only to give these sectors more support at a crucial time for them, but also to focus on health and wellbeing of young people, sustainability and the environment,” said David.

“And what better time than on St David’s Day to shine a light on these issues and champion the incredible producers we have across Wales, particularly here in the north where this project is gaining real momentum.

“We thank everyone for their support – Dydd Gŵyl Dewi Hapus!”

For more information, visit the website www.lardercymru.wales or email david@mentermon.com. Alternatively, follow @mentermon on social media.

News

Enterprise hub outperforming peers “by some margin” launches new grants and start-up services

A TRANSFORMATIVE enterprise hub outperforming its peers “by some margin” will enter its sixth year with a raft of new services for start-ups and entrepreneurs.

The pioneering Menter Môn Enterprise Hub (Hwb Menter), based with project partners M-SParc in Gaerwen and at Hwb Arloesi, Porthmadog, has unveiled a series of benefits and incentives in addition to its co-working spaces and popular Miwtini start-up programme.

Businesses in Gwynedd and Anglesey can apply for a £2,500 ‘support package’ that includes access to guidance and free information, financial backing and more.

A recent Welsh Government evaluation revealed the north west Wales Enterprise Hub team, managed by Sara Lois Roberts, was “outperforming by some margin” other hubs in Wales, and “has been able to reach a new and different audience”.

Sara is “proud and excited” they can move forward and offer even more to people across the region.

“We have a fantastic team within the Enterprise Hub who have worked tirelessly to help people over the last five years, so for that to be recognised by Welsh Government was heartening,” she said.

“Our services will continue, with a focus on start-ups and entrepreneurs in Gwynedd and Anglesey, and the new support package shows we are even more determined to give those looking to start their own business the help they need to succeed.”

The Enterprise Hub has done just that for more than 180 new enterprises since 2018 – there was no slowing down for the Coronavirus pandemic – demonstrating how pivotal the need was for an in-person, accessible platform aligned to the “local business ecosystem”.

Opening a hub in Porthmadog reinforced the need for a service in that area, and it has proven popular with solo workers in particular, offering remote, hot desk spaces, events, and networking.

This location joins a network of other hubs, including MSParc’s #OnTour locations in Pwllheli and Bangor.

Pryderi ap Rhisiart, M-SParc Managing Director said: “The Enterprise Hub has been a fantastic example of how M-SParc and Menter Môn collaborate on projects which lead to positive results across a variety of industries and sectors in North Wales, and perfectly fits our remit of business growth in the area, job creation, and making North Wales an attractive place to work.”

Having now received £568,184 from the UK Government through the UK Shared Prosperity Fund via Cyngor Gwynedd / Anglesey County Council and £150,000 from Nuclear Restoration Services (NRS) a wholly owned subsidiary of the Nuclear Decommissioning Authority (NDA), Sara is delighted the Enterprise Hub can continue to give those who need it a commercial kickstart.

NRS’s Director of External Affairs, Bill Hamilton said: “We at NRS are happy to support schemes such as the Enterprise Hub through Menter Môn, which aims to support local communities as well as bring socio economic benefits. Menter Mon has played a pivotal role in enabling NRS to support growth here in North Wales and we look forward to seeing them continue to deliver on their projects.”

Sara added: “Our core services will remain and have gone from strength to strength.

“But the new support package will be a game changer for start-ups in the two counties, especially the £2,500 financial assistance which can be used for important long-term benefits, whether that be memberships, software, subscriptions to accounting packages, or using professionals such as accountants, graphic designers, or web developers.

“However, it’s much more than just a financial incentive, the overall wraparound scheme will give start-ups and anyone looking to launch a business all the support they need, including tips and advice from our database of experts in a wide range of fields.

“We have already had a very positive response and would like to thank everyone who has engaged with the Enterprise Hub – for more information on how we can help you please get in touch.”

For more on how the Enterprise Hub can help you start-up in business, email post@hwbmenter.cymru or call 01248 858 070.

Alternatively, visit www.hwbmenter.cymru or follow @hwbmenter on social media. 

News

Health on the shelf as Kirsty’s commitment to Net Zero helps it retain major retail deal

A Harrogate manufacturer of award-winning gluten and dairy free chilled ready meals, frozen pizzas and deserts has retained a major UK retail contract thanks to support from the Manufacturing Growth Programme (MGP).

Kirsty’s, which was started by entrepreneur Kirsty Henshaw after her son Jacob was discovered to be allergic to nuts and intolerant to gluten and dairy, is working towards being Net Zero by 2050 which is a key requirement of one of its largest retail customers.

Having a plan to reach net zero has helped safeguard the jobs of Kirsty’s 49 staff, including 18 new recruits brought on to help support its expansion.

The company reached out to MGP to part-fund an environmental audit and bring in a specialist consultant that was experienced in complex food manufacturing and could support its carbon reporting and help it put in place its Net Zero plan.

“Our retail customer announced in January this year that it wanted all suppliers to have a plan in place by the end of the year to get to Net Zero by 2050,” explained Natalie Parker, Marketing Director for Kirsty’s.

“We’ve only been manufacturing our own products in Harrogate for two years, so as a small SME this was a massive challenge, and we needed some external assistance.”

She continued: “This is where the Manufacturing Growth Programme came into play and we found the adviser very easy to work with, very understanding of the challenges of our business and very keen to put us in touch with experts and funding that made a real difference.”

The Manufacturing Growth Programme is currently the UK’s largest and leading business support programme for SME manufacturers.

The initiative, which is designed and delivered by Oxford Innovation Advice and funded by the European Regional Development Fund (ERDF), has secured nearly £15million in grants for 4300 companies over the last three years, creating and safeguarding over 10,000 jobs in the process.

With ERDF funds being phased out, MGP is due to end in early 2023 unless the ‘essential lifeline for small to medium-sized manufacturers’ can be incorporated into the Shared Prosperity Fund.

Shaughan Farrow, Manufacturing Growth Manager for MGP, added her support: “The Covid-19 pandemic impacted many businesses across the UK, but Kirsty’s was still able to grow its turnover by more than 11%.

“Bearing in mind she set up her business with the remnants from her student loan, when Kirsty Henshaw says she has set her sights on reaching a turnover of £25m within the next three years, we can genuinely see that happening.

“This business is a success story for other budding entrepreneurs, recognising a need in the market based on a personal situation, having an idea, and having the guts to go for it!

“It also shows that fast-growing companies need expert support at certain parts of the journey and, by accessing MGP funding and advice, it has secured a major retail contract that has given it the platform to grow and create 18 new jobs.”

Kirsty Henshaw initially launched her business selling ice-cream in health food shops across the UK.

However, trying to juggle work, parenthood and making ice-cream, she took a leap of faith and entered the Dragons Den in 2010, becoming the youngest entrepreneur to receive funding from ‘Dragons’ Duncan Bannatyne and Peter Jones with her range of free-from and ice cream alternatives.

Today, the meals business is worth more than £10m and supplies ready meals from its manufacturing facility on Springfield Business Park in Harrogate and frozen pizzas and frozen desserts through co-manufacturing agreements.

News

Welsh food and drink firms encouraged to capitalise on major procurement opportunities

FOOD and drink companies in Wales can access free one-to-one support to capitalise on major procurement opportunities in the public sector.

As part of its innovative Larder Cymru project, Menter Môn is targeting up to 50 producers and processors from across the country and rolling out mentoring and guidance sessions for successful applicants.

Funded by Welsh Government and the European Agricultural Fund for Rural Development (EAFRD), the scheme is focused on coordinating and strengthening relations within local supply chains to position regionally produced food and drink as a compelling proposal for large contracts nationwide.

Larder Cymru Project Manager Dafydd Jones said: “To complement this, interested parties can get in touch with us for one-to-one sessions where we can offer guidance and support on a range of issues, from procurement to marketing, supply chains and monitoring social value.

“These sessions will be crucial as we move forward as we will be able to explore how public sector opportunities benefit their organisation, gauge how much experience and expertise they have and establish key next steps, including an action plan, training and milestones.”

He added: “We are working with public sector purchasers, procurement officers and catering managers in a range of different organisations to understand their supply chain requirements and how we can bridge the gap for independent suppliers.

“We are also in discussions with wholesalers and looking at how small businesses can join forces to be included in tenders for bigger opportunities that would previously have been unavailable to them.

“The project’s overall aim is to strengthen support within the local supply chain to position locally produced food and drink so that it is a compelling proposal for large supply contracts.

“The project also looks at lowering the sector’s carbon footprint, increasing profitability for independent businesses in Wales and working towards a more supportive and sustainable arena for producers and the public sector.”

Menter Môn will continue to deliver community-driven, innovative projects that have a direct impact on communities in Wales, according to Dafydd.

“This is an example of an initiative that will have a huge effect on small businesses and independent suppliers in Wales while at the same time making a big impact nationally,” he said.

“By developing shorter supply chains, it will provide the opportunity for food producers and suppliers to go for bigger contracts, the produce will travel a shorter distance – providing environmental and financial benefits, notably given fuel price hikes – and this will in turn have a knock-on effect for employment and local industry.

“We add value by working with businesses, trainers and accreditors and referring the suppliers to the right people at the right time, ensuring communication channels are seamless and progress is made.

“If their products and services complement each other we can give them the best platform to secure contracts that will make a positive difference to local economies, the environment and communities across Wales for years to come.”

Larder Cymru attended the LACA – The School Food People Public Sector Catering expo held during the summer, where they were joined by leading food companies Henllan Bakery, Llaeth y Llan, Harlech Foodservice and Plas Farm, showcasing their produce to food buyers within the public sector ahead of further events later this year.

For more information, visit www.lardercymru.wales or email dafydd.jones@mentermon.com . Alternatively, follow @mentermon on social media.

Awards, Food & Drink, News

Britain’s Food & Drink Heroes revealed!

The very best British food & drink businesses have been named at a national awards final.

Food & Drink Heroes was launched in 2020 by the team behind the Great British Entrepreneur Awards, but was held for the first time in person this year in Wickham.

The organisers felt that a food-and-hospitality-focused programme was needed given the high volume and quality of applicants to the Great British Entrepreneur Awards’ food & drink category, and even added three additional categories to Food & Drink Heroes’ second year in response to huge levels of interest.

Mirroring its strong representation within awards entrants, recent statistics show that the food & drink sector accounts for 20% of the UK’s overall manufacturing output, having contributed £28bn to the economy during 2020 alone.

700 applicants were whittled down to 14 winners by a panel of expert judges from industry-leading companies including Selfridges, McDonalds and Costa Coffee.

The ceremony was part of the first ever Ideas Fest at Wickham Farm which brought together the business leaders of today for two days of expert talks, informal networking and a host of fun activities. The ultimate goal of the festival was to offer an alternative to the conventional business conference or networking event, underpinned by themes of people, planet and profit.

Food & Drink Heroes founder Francesca James said that all the finalists were exceptional: “The outstanding level of this year’s finalists have proved us right in thinking that UK food & drink entrepreneurs deserved an awards programme of their own to showcase the breadth of the industry. The competition was fierce, so those who were shortlisted should be assured that they have demonstrated an incredible level of determination, entrepreneurial spirit and drive.

“This year’s winners have undoubtedly had it tough given various circumstances affecting the UK over the past few years, so it’s more important than ever to us that we give these inspiring food and drink entrepreneurs a platform to be recognised and their companies showcased. This is especially the intention by holding the awards as part of a large-scale event like Ideas Fest, where we hope that the additional networking and learning opportunities they had there will help them to reach new highs going forward.

“We’re so proud of all of our 2022 Food & Drink Heroes for showing the tenacity to become leaders in their sectors – we wish them all the best of luck as they continue their business journeys!”

 

Full list of winners:

 

Alcoholic Drink Entrepreneur of the Year

Jay Bradley – The Craft Irish Whiskey Co. & Whiskey Wealth Club

Animal Food Entrepreneur of the Year

James Lacy & Nathan Perry – Denzel’s

 

Baked Goods Entrepreneur of the Year

Paul & Laura Clark – Phat Pasty Co.

 

Confectionary Entrepreneur of the Year

James Cadbury, Love Cocoa & H!P Chocolate

 

Export Entrepreneur of the Year

Sean Ramsden – Ramsden International

 

Health Entrepreneur of the Year

Wayne Starkey & James Whiting – Skinny Food Co.

 

Hospitality Entrepreneur of the Year

Louise Palmer-Masterton – Stem & Glory

 

Innovation Entrepreneur of the Year

Charlie Gilpin & Sam Moss – Stocked

 

Non-Alcoholic Entrepreneur of the Year

Ellie Webb – Caleño

 

Food Service Entrepreneur of the Year

Antoine Melon & Nicolas Payer – HOMETAINMENT

 

Producer of the Year

David Thompson & Tom Mellor – Spirit of Yorkshire Distillery

 

Start-Up Entrepreneur of the Year

Laura Riches & Laura Rosenberger – Laylo

 

Street Food Entrepreneur of the Year

Puneet Wadhwani, Patri Artisan Street Food and Drinks

 

Sustainability Entrepreneur of the Year

Jamie Crummie – Too Good To Go

News, Retail, Retail & E-commerce

New Research Highlights Cost Is Dictating Consumer’s Shopping Habits, Not Sustainability

Ahead of World Earth Day (Friday 22 April), new research from Levercliff – experts in FMCG consumer data – has found that despite environmental concerns being widely acknowledged by shoppers, it is in fact the rising cost of living impacting decisions made at the supermarket till. For 71% of consumers, value for money is the influential factor impacting product or brand choice, and rising prices are a top concern for 41% of people, in comparison to climate change being a top concern for just 8%.

As a result of increased interest rates, tax, energy costs, and rising food and drink prices, the cost-of-living crisis is having a discernible impact. Levercliff’s research – which polled over 1,000 people in October 2021 and then again in March 2022 – found that when shopping for food and drink, for 36% of consumers choices are mainly driven by needing to stick to a budget, looking for the best value and offers.  An increase from 24% in October 2021. This is compared to only 6% of people who stated their choices are principally driven by whether products have been produced responsibly. And it’s a worry effecting all age groups, regardless of socio-economic status[1].

However, it’s not all doom and gloom when it comes to sustainability. Almost 50% of consumers chose sustainable packaging in food and drink as a top priority, with key focuses on making all packaging recyclable (17%), reducing unnecessary packaging (16%), and eliminating plastic packaging altogether (15%). And with 48% of people judging whether a produce was produced responsibly by how sustainable the packaging is, when looking to create new products or update existing lines, this research clearly showcases manufacturers should make packaging a clear consideration to help gain a competitive advantage in a busy market.

What’s more, reducing food waste to limit environmental impact is high on the agenda. 45% of respondents are also buying only what they need to cut down on leftover food, and 39% eat more leftovers to have the same effect. The move towards plastic-free continues to be a key trend, with 39% of people also buying loose fruit and vegetables where they can. “Brands can’t underestimate the impact of the current economic climate on consumers.” Comments Fintan O’Leary, Managing Director of Levercliff. “Over the relatively short period from October 2021 to March 2022, our data clearly shows shoppers are increasingly feeling pressure to make their money go further, and this is being reflected in buying habits across food and drink, with less of a focus on sustainability, and an increased focus on cost.”

“Taking inspiration from this year’s World Earth Day theme of ‘invest in our plant’, we see a real gap in the market for solutions which both look after our planet and support consumers in their wallets. Further investment in sustainable packaging, or products with minimal packaging, is essential, and products being seen to deliver value for money will succeed across the board.”

Food & Drink, News

Brewery launches new beer to mark the beginning of spring

Black Sheep Brewery has announced the launch of its latest seasonal cask beer, Refresher – a brand new addition to their range available exclusively in April.

Described as a ‘fresh’ take on the classic British Blonde Ale, Black Sheep’s newest beer combines a blend of British hops to provide a sessionable, lightly-floral pint with a clean finish.

At 3.9%, Refresher offers cask beer lovers a light, fruity pint with layers of pulsating hop character. Complimented by radiant notes of citrus that breaks through the smooth, silky head of the pint, Refresher is truly the perfect embodiment of spring.

Refresher is the third beer to be launched as part of Black Sheep’s 2022 Seasonal Cask Beer Range – its biggest range yet – to mark the brewery’s upcoming 30th anniversary in September.

Jack Scott Paul, Brand & Communications Manager at Black Sheep Brewery, says: “We’re really excited to launch Refresher, just in time for the spring season. Refresher is our own, fresh take on the classic British blonde ale, and we know this one will be popular with both cask beer lovers and those looking to try a new kind of pint.”

“As the name suggests, it’s sure to offer perfect refreshment and judging by the recent weather, there’s no better time of year to launch this new beer.”

Back in March, Black Sheep relaunched its popular Black Sheep IPA for the first time in cask format, a beer inspired by their founder Paul Theakston as well as the pioneering brewers of USA who have made a bold stance against bland beer with the invention of daring, exciting IPA flavour combinations.

Despite cask beer being the ‘original craft beer’, the category has experienced a steady decline for several years due to changing consumer habits, the growth of other drinks categories, and pub closures as a result of Covid-19 restrictions.

In response to this, Black Sheep Brewery recently launched its Drink Cask Beer campaign to grow the category as a whole and to encourage young people to move past misconceptions surrounding cask beer.

Jack continued: “We recently embarked on a mission at Black Sheep Brewery with a clear message for young people: Drink Cask Beer.

“We hope with the launch of Refresher, people will be encouraged to try cask, and enjoy one of our lighter, fruiter pints without hesitation. Who knows, it may even change your life.”

The Yorkshire brewery has committed to launching a new cask beer each month, as well as bringing back old favourites, available to on-trade customers in pubs across the country.

Food and Drink

Spanish sauce company signs major supermarket deal after Covid sales rise

SABOR DE AMOR has signed a major supermarket deal and achieved a 40% rise in online sales during the Coronavirus pandemic.

The popular Spanish sauce firm revealed Sainsbury’s will stock its Paella in a Bottle and Salsa Brava products at 70 of its stores from Monday February 15.

Based in Wrexham, director Dr Beatriz Albo said they are one of 10 producers nationwide to feature in the retailer’s Taste of the Future campaign and was proud of the progress made since launching the company in 2015.

She confirmed Covid-19 had impacted upon their traditional sales at food festivals and events, but a surge in orders via their website and independent outlets – including farm shops across Wales and England – had given them a much-needed boost.

“Like most businesses we have been affected by the pandemic and had to adapt to new ways of working and a decline in revenue initially,” said Beatriz.

“But we have kept going and were determined to keep channels open with the leading suppliers and supermarkets interested in stocking our range of sauces before the Coronavirus struck.

“We were already in discussions with Sainsbury’s and are delighted to get that deal done; it’s a proud moment for us, especially given we are one of just 10 producers in the country to be a part of this campaign, and the only one from North Wales.”

With the support of son Albert, Beatriz secured a contract for Sabor de Amor to be on the shelves of Sainsbury’s stores in Greater London, Yorkshire, the Midlands and the South East.

She has built the range of salsas and sauces using family recipes to create incredible flavours, having arrived in North Wales from Salamanca, Spain, as a biology student in the early nineties.

Plans for a new food service were scuppered by the initial lockdown in March last year, but she persevered and has big plans for the coming months, including the relaunch of an old favourite.

“A lot of people have been asking me to bring back the Sofrito slow roasted tomato sauce I produced years ago, so we will be doing that in the run up to summer,” said Beatriz, winner of the BBC’s Top of the Shops series Sauces category in 2018.

“One of the positives we took from this challenging time is the feedback we have received from customers, especially those who bought our products because their holidays had been cancelled and they wanted to try and recreate that taste of the Mediterranean from home.

“That meant a lot to me, so we are glad to be able to bring Sofrito back in addition to our other sauces, which have proven very popular in lockdown.”

She added: “All we can do is thank our loyal customers and work hard to make a success of this new supermarket campaign and the other ideas we have in mind for the year ahead, depending on restrictions around the pandemic.

“If it goes well it could be rolled out to be even more stores, and then possibly nationwide, so we are hopeful and confident for the future.”

Visit www.sabordeamor.com for more information and the latest news from Sabor de Amor.

Food & Drink

Tapas star brings Spanish sunshine into the lives of North Wales food lovers

A POPULAR Spanish sauce company has been bringing sunshine to the lives – and plates – of customers throughout the year.

Despite the challenges brought on by the Coronavirus pandemic, Beatriz Albo and the team at Wrexham-based Sabor de Amor worked hard to support local producers and communities by supplying a steady stream of their award-winning sauces and salsas.

Winner of the BBC’s Top of the Shops programme two years ago, Beatriz launched the business in 2015 using family recipes to create incredible flavours, including the much-loved Paella in a Bottle.

Having arrived in North Wales as a biology student in 1993, and later working as a teacher, she decided to go it alone after achieving success at farmers’ markets and food and drink festivals.

With the support of Taste Wales, she grew in confidence and was set to sign a major deal with a leading wholesaler in the Spring before Covid-19 took hold and thwarted those plans.

However, Beatriz – who has now been joined in the company by her son Albert, a Business Management graduate – has been busy forging new relationships and plans to unveil them in the months ahead.

“Going into the first lockdown we were just about to launch a new food service, it was a really exciting time, and everyone loved it,” said Beatriz, who hails from Salamanca.

“Then March came and suddenly the whole food sector was thrown into disarray, it was impossible to continue at that time.”

She added: “Like many businesses we had to pivot and try to be innovative to push on, and we learnt that when dealing with buyers – whatever the situation – that you have to be persistent.

“We worked hard behind the scenes, and Albert joining me has been a big boost, to try and take things to the next level, and in May managed to secured a contract with a leading online supermarket to sell the paella and salsa brava sauces.

“That was fantastic for us, and we are looking forward to announcing another new relationship with a major supplier next year.”

Beatriz has big plans for the future but insists nothing is more important than supporting local businesses, using the best local produce and “giving back” to her community.

She is also going to begin hosting regular Continental cookery demonstrations and tasting sessions online after the success of the event held with Marina Midolo from Marina’s Italian Cookery in Cyffylliog, near Ruthin, as part of this year’s Taste North East Wales virtual programme.

Making people happy is top priority for Sabor de Amor.

“In the summer we had a lot of feedback from people who had to cancelled holidays to Spain and the Mediterranean, so they bought some of our products to make their own dishes at home,” said Beatriz.

“I’m an emotional person so it meant so much to me hearing how someone’s birthday or celebration with family had been special because of us, and that we had made a difference.

“Bringing some sunshine into their lives and onto their plates, especially at such a sad and difficult time for everyone, was so important to us.”

And in the coming weeks Beatriz and the team will be going the extra mile to help those who need it most.

“We are going to be cooking meals to give to homeless shelters in the area and just want to give back to people after a very hard year,” she added.

“And it was great to also do that through Taste North East Wales; we loved being part of it, the films and virtual events that gave people a chance to have fun and celebrate local produce.”

Taste North East Wales is organised by Clwydian Range Food and Drink and Llangollen and Dee Valley Food and Drink, with the support of Cadwyn Clwyd, the Clwydian Range and Dee Valley AONB and the local authorities of Flintshire, Wrexham and Denbighshire.

This project receives funding through the Welsh Government Rural Communities – Rural Development Programme 2014-2020, which is funded by the European Agricultural Fund for Rural Development and the Welsh Government.

For more on Taste North East Wales, follow them on social media @taste_blasu or email taste.blas@gmail.com.  Alternatively, visit the website: www.tastenortheastwales.org.

Visit www.sabordeamor.com for the latest news and recipes from Sabor de Amor.