N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

Butchery Excellence International Magazine Issue 17 | July / August 2019 EIKON EXHIBITION CENTRE, LISBURN, 2ND & 3RD OCTOBER SPONSORED BY N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE PRE-REGISTER ONLINE FOR YOUR FREE TICKET AT www.meat2trade.com

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

Speciality Fine Foods Competition DO YOU WANT TO BE THE NEXT ALL IRELAND CHAMPION? On the 17th & 18th October 2019 CATEGORIES COOK IN THE BAG ROAST, SPICED BEEF, ARTISAN BACON, ARTISAN CURE, READY MEALS, PIES, PASTRIES, TARTS, CAKES, BUNS & FESTIVE CHRISTMAS PRODUCT. ALL ENTRIES ARE £40 PER ENTRY CLOSING DATE FOR ENTRIES IS FRIDAY 27TH SEPTEMBER 2019 DOWNLOAD ENTRY FORMS FROM WWW.BUTCHERYEXCELLENCE.COM OR CONTACT SARA-JAYNE AT THE OFFICE ON 0044 28 855 57700 Speciality Fine Foods Competition DO YOU WANT TO BE THE NEXT ALL IRELAND CHAMPION?

On the 17th & 18th October 2019 CATEGORIES COOK IN THE BAG ROAST, SPICED BEEF, ARTISAN BACON, ARTISAN CURE, READY MEALS, PIES, PASTRIES, TARTS, CAKES, BUNS & FESTIVE CHRISTMAS PRODUCT. ALL ENTRIES ARE £40 PER ENTRY CLOSING DATE FOR ENTRIES IS FRIDAY 27TH SEPTEMBER 2019 DOWNLOAD ENTRY FORMS FROM WWW.BUTCHERYEXCELLENCE.COM OR CONTACT SARA-JAYNE AT THE OFFICE ON 0044 28 855 57700 Speciality Fine Foods Competition DO YOU WANT TO BE THE NEXT ALL IRELAND CHAMPION? On the 17th & 18th October 2019 CATEGORIES COOK IN THE BAG ROAST, SPICED BEEF, ARTISAN BACON, ARTISAN CURE, READY MEALS, PIES, PASTRIES, TARTS, CAKES, BUNS & FESTIVE CHRISTMAS PRODUCT.

ALL ENTRIES ARE £40 PER ENTRY CLOSING DATE FOR ENTRIES IS FRIDAY 27TH SEPTEMBER 2019 DOWNLOAD ENTRY FORMS FROM WWW.BUTCHERYEXCELLENCE.COM OR CONTACT SARA-JAYNE AT THE OFFICE ON 0044 28 855 57700 Speciality Fine Foods Competition DO YOU WANT TO BE THE NEXT ALL IRELAND CHAMPION? On the 17th & 18th October 2019 CATEGORIES COOK IN THE BAG ROAST, SPICED BEEF, ARTISAN BACON, ARTISAN CURE, READY MEALS, PIES, PASTRIES, TARTS, CAKES, BUNS & FESTIVE CHRISTMAS PRODUCT. ALL ENTRIES ARE £40 PER ENTRY CLOSING DATE FOR ENTRIES IS FRIDAY 27TH SEPTEMBER 2019 DOWNLOAD ENTRY FORMS FROM WWW.BUTCHERYEXCELLENCE.COM OR CONTACT SARA-JAYNE AT THE OFFICE ON 0044 28 855 57700 Speciality Fine Foods Competition DO YOU WANT TO BE THE NEXT ALL IRELAND CHAMPION?

On the 17th & 18th October 2019 CATEGORIES COOK IN THE BAG ROAST, SPICED BEEF, ARTISAN BACON, ARTISAN CURE, READY MEALS, PIES, PASTRIES, TARTS, CAKES, BUNS & FESTIVE CHRISTMAS PRODUCT. ALL ENTRIES ARE £40 PER ENTRY CLOSING DATE FOR ENTRIES IS FRIDAY 27TH SEPTEMBER 2019 DOWNLOAD ENTRY FORMS FROM WWW.BUTCHERYEXCELLENCE.COM OR CONTACT SARA-JAYNE AT THE OFFICE ON 0044 28 855 57700

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

Editor Rhonda Montgomery Website www.butcheryexcellence.com Email info@butcheryexcellence.com Telephone 0044 (0) 28 8555 7700 Mobile 0044 (0) 77 6639 5738 Website www.montgomeryfoodconsulting.com Email rhonda@montgomeryfoodconsulting.com Telephone 0044 (0) 28 8555 7700 Mobile 0044 (0) 77 6639 5738 BEI MEMBER NEWS ___ 4
FOOD SAFETY NEWS - UK ___ 6
FOOD NEWS - UK ___ 7
FOOD NEWS - REPUBLIC OF IRELAND ___ 8
GLOBAL MEAT NEWS ___ 9
BUSINESS NEWS ___ 10
HR & EMPLOYMENT LAW UPDATE ___ 11
FOOD EVENTS ___ 12
FOOD MARKETING NEWS ___ 14
WORLD BUTCHERS' CHALLENGE 2019 CAPTAIN'S RUN ___ 15
MEAT 2 TRADE EVENT ___ 16
FOOD PACKAGING NEWS ___ 20
MEET THE MEMBER ___ 22
CORPORATE PARTNER NEWS ___ 24
CORPORATE PARTNER - BELFAST CENTRAL TRAINING ___ 26
CORPORATE PARTNER - CORNDALE FARM ___ 27
RECIPES ___ 28
CHRISTMAS PARTY & GETTING TO KNOW YOU NIGHT ___ 30
Contents Meet the Member - Grogan & Brown Artisan Butchers, Kilkenny (Page 22) Cunningham's raise the ‘steaks' with new expansion (Page 4) Enjoy this Basil Chicken in Coconut Curry Sauce and three more recipes (Page 29) BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 3

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

The World Steak Challenge was launched in 2015 to deliver a recognised stamp of quality to support world-class steak production on a global platform and to promote it to consumers as a positive choice in a healthy balanced lifestyle. It gives steak producers a unique platform to benchmark product quality, breed credentials and processing standards on the international stage. Atlastyear’sWorldSteakChallengeFoyleFoodGroupwereextremely proud to have received a Gold Medal for their Dry Aged Sirloin as well as a Bronze Medal for their Ribeye Steak. This year Foyle have done much better and are extremely proud to have receive Two Gold Medals for their Tesco Dry Aged Sirloin and Tesco Finest Ribeye Steak, Two Silver Medals for their Tesco Finest Fillet Steak and Dry Aged Ribeye and two Bronze Medals for their Tesco Finest Sirloin and Millar and Carter Steaks.

We are delighted of what we have been able to achieve in the World Steak Challenge both past and present. All our cattle are fed on a grass-fed diet and therefore the result is a leaner, tender and juicier piece of meat. We are continuously improving our quality of meat and therefore look forward to competing again next year to see if we can do one better,” said Terry Acheson, CEO of Foyle Food Group. FOYLE FOOD GROUP ‘BEEF IT UP’ AT WORLD STEAK CHALLENGE Another successful outcome at the World Steak Challenge which was held this year in Dublin on Wednesday July 10, coming away with six awards in total.

CUNNINGHAM'S RAISE THE ‘STEAKS' WITH NEW EXPANSION Fourth-generation award-winning butchers in Kilkeel, is celebrating a century in business with a £250,000 investment in its facilities. It has expanded its footprint with the creation of a new shop at the Quays shopping centre in Newry and also added a fully licensed cocktail bar at its restaurant in its Kilkeel premises.

Over the past five years the business - which currently holds the titles of ‘Best Butcher Shop' in both the UK and Ireland along with a number of other accolades - has increased its workforce from five to 50 employees. James Cunningham Jnr said: “It has been a monumental year for our business as we celebrate not only our newly unveiled premises, but 100 years of exceptional customer service and quality products. "My brother Christopher and I are proud to continue the legacy of Cunningham's Butchers, diversifying our offering to meet the changing needs of our loyal customers and growing our customer base in the wonderful city of Newry.” The firm produces more than 1,000 different productlinesincludinggluten-freeitemsand is one of the only Northern Irish butchers to have a Himalayan salt chamber for dryageing its beef.

James added: “Innovation is at the heart of our operations, and that was the reason behind our new cocktail bar which expands our offering to customers who can enjoy food and drinks in a beautiful setting. To be named UK Butcher Shop and Food Hall of the Year and also take home Best Large Butcher in Ireland, both for a second time, is testament to the great team of people working for us. They're the heartbeat of the business and go above and beyond for our customers.” First Trust Bank supported the Cunningham's investment. Its business relationship manager Clare Clarke said: “We're proud to work alongside such a forward thinking and dynamic business.

James and his family's in-depth agri-food knowledge and expertise has enabled them to identify trends in the sector, spot opportunities and expand the business and we are proud to support them on this exciting journey.” BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 4 BEI MEMBER NEWS

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

Superquinn sausages: Butcher recalls invention of popular pork product. They say nobody wants to know how the sausage gets made, but in the early 1980s, a team of butchers in Superquinn Northside created one of the classic Irish products - the Superquinn sausage. Even today, after Superquinns around the country were replaced by SuperValu, it retains its original name and is sold with a Superquinn logo on it. Jimmy Canavan , the butchery manager in the store that originated the recipe, recalls the early days of the sausage which became so renowed for the supermarket chain, whose founder Feargal Quinn died on Thursday aged 82.

We had the butchery department in Superquinn Northside, which was a huge business. They loved meat in that area, we would have done over 40 cattle a week,” he remembers. “We had a little space down the back, like a little square. I remember yapping to [Pat Kelly, the manager], and I said we would go for a little pork section.” The butchery team needed something to put in the pork section, so they brought in an expert called Mr Flood, a master sausagemaker who came in as a consultant. For more than 30 years it was made instore by Superquinn butchers and sold fresh to shoppers. When Mr Quinn sold the brand in 2005 the sausage began being made by the Larry Goodman-owned ABP Meats.

Speaking about the sausage in 2013, Quinn said: “We thought of price, health and taste. We said we’ll go for taste because nobody who is into healthy eating goes for sausages anyway. Every time we added an extra penny on to them, they sold more,” he said. Superquinn sausages were made in store and were an immediate success. BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 5 FOOD INDUSTRY NEWS

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

A total of nine people are believed to have fallen ill after eating contaminated food, thought to have been chicken sandwiches. A sixth person has died after eating prepacked sandwiches and salads linked to a listeria outbreak at UK hospitals, Public Health England has said.

A total of nine people are confirmed to have fallen ill after eating contaminated food. The sixth patient to die had eaten food supplied to Western Sussex Hospitals NHS Foundation Trust by the Good Food Chain. Public Health England says it has been testing all cases of listeriosis for links to the outbreak, but so far - after 34 tests - none have been from the same incident. Dr Maggie Davies, said: "We are greatly saddened by this news and wish to extend our sincere condolences to the patient's family and friends." She added that there have been no further listeriosis infections reported to them and said: "We want to reassure our patients, visitors and staff that the risk remains very low." Listeria outbreak: deaths after hospital food contaminated The government plans to introduce the new legislation this summer which will mandate full ingredients labelling for foods which are prepacked for direct sale.

It is proposed that the new laws will come into force in England, Wales and Northern Ireland by summer 2021 – giving food businesses time to adapt to the change.

Heather Hancock said: 'This is an important step forward in our ambition for the UK to become the best place in the world for people living with food hypersensitivities. We know that the impact of food allergy and intolerance on quality of life can be as great or even greater than almost all other foodborne diseases. While it is impossible to eliminate the risks entirely, we believe the Secretary of State’s announcement of this change in the rules will mean better protection for allergic consumers.' Protecting consumers The announcement today is the result of a UK-wide consultation, launched in January, that sought views on updating food allergen labelling laws for foods prepacked for direct sale.

It followed the tragic death of teenager Natasha Ednan-Laperouse, as a result of an allergic reaction to a baguette she had eaten which did not display allergen information on the packaging.

The FSA Board, in a public meeting held in May, agreed on advice for Ministers that full ingredient labelling should be mandatory for all pre-packed for direct sale foods. FSA welcomes new allergen labelling law A meat cutting plant in the West Midlands has been ordered to pay more than £18,000 for failing to correctly apply ID marks to carcasses which allows them to be identified. The site owner of Noor Halal Foods Ltd was also charged with a further offence for using unclean trays to store wrapped meat. The business pleaded guilty to both offences at a hearing at Wolverhampton Magistrates Court on 30 May 2019.

The Court fined the food business £12,000 and ordered them to pay costs of £6,086 and a victim surcharge of £170.

Tipton meat cutting plant ordered to pay £18,000 for hygiene breaches More people using food hygiene ratings scheme, latest public attitudes tracker shows Statistics published by the Food Standards Agency (FSA) show that the food hygiene rating scheme (FHRS) is being used more than ever before to assess food hygiene standards. The public attitudes tracker survey monitors changes in consumer attitudes to food-related issues. We survey consumers in England, Wales and Northern Ireland. The latest results, from May 2019, show the public’s use of hygiene stickers has jumped to 66% compared to 60% in the previous wave from November 2018.

85% of respondents reported being aware of the hygiene standards in places they eat out at or buy food from. The most commonly reported ways of knowing about hygiene standards were via food hygiene ratings stickers (66%) and the general appearance of the premises (59%).

Angela Towers, Head of the Food Hygiene Ratings Team at the FSA said, ‘The Food Hygiene Rating Scheme gives consumers the information they need to make informed decisions about where they eat out and enables them to vote with their feet. This has been successful in Wales and Northern Ireland and we remain committed to seeing this introduced in England.’ Businesses are given stickers showing their rating for display at their premises – those in England are encouraged to display these while those in Wales and Northern Ireland are required by law to do so. Ratings are also available to consumers on the FSA’s website.

Other areas covered by the report include: Food issues of concern The top food safety issues of concern for those surveyed were:
  • Food hygiene when eating out (31%)
  • Chemicals from the environment, such as lead, in food (30%)
  • The use of pesticides to grow food (29%)
  • Food poisoning (28%) The top wider food issues of concern were:
  • Food waste (51%)
  • The amount of sugar in food (49%)
  • Food prices (43%)
  • Animal welfare (43%)
  • The amount of salt in food (39%) BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 6 FOOD SAFETY NEWS - UK
N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

Traditional Roast Dinner is under threat Gone are the days of roast beef smothered in gravy as Brits are nowadays opting for alternative condiments. According to a new study of 2,000 adults, salad cream, BBQ sauce and sour cream are all among the list of side sauces preferred by diners. The study was commissioned by McCain Foods, who intend to launch an experimental restaurant experience especially for roast dinner lovers. Three out of four traditional Brits will treat themselves to a roast dinner on a Sunday but one sixth agree there is no particular day for such a tasty tea. Eight per cent are spoiling themselves by having an average of at least two roasts a week.

Chicken still reigns supreme as our roast meat choice, followed by beef, pork and lamb. Three quarters of Brits concluded it is perfectly acceptable to enjoy Yorkshire puddings with any meat.

Three in ten will even indulge in sausages as part of their Sunday roast, with an equal number accompanying their roast with gammon. A 'meat tax' on red meats could be coming to the UK If you thought the sugar tax was bad then this will not be good news to you whatsoever. A price-hiking "meat tax" could prevent about 220,000 deaths and save more than £30.7 billion in healthcare costs around the world each year, say researchers. This tax would no doubt have a huge impact on the sales of burgers, sausages, mince and steak. This study comes on the back of evidence linking consumption of "red" meat, such as beef, lamb and pork, to an increased risk of heart disease, stroke, diabetes and cancer.

A meat tax would only be effective in the UK if the cost of red meat rose by 14%, and processed meat by 79%, scientists found. Scientists also calculated the likely impact of a meat tax on death rates due to chronic disease. By 2020, consumption of red and processed meat was likely to cause 2.4 million deaths per year and cost the global economy 285 billion US dollars (£219 billion), the study found. Despite the huge impact on the price of burgers, sausages, mince and steak, the scientists behind the study called on governments to consider imposing a meat tax.

Lead researcher Dr Marco Springmann, from the Nuffield Department of Population Health at Oxford University, said: "This is having significant impacts not only on personal health, but also on healthcare systems, which are taxpayer-funded in many countries, and on the economy, which is losing its labour force due to ill health and care for family members who fall ill.

A health levy on red and processed meat would not limit choices, but send a powerful signal to consumers and take pressure off our healthcare systems.

Nobody wants governments to tell people what they can and can't eat. However, our findings make it clear that the consumption of red and processed meat has a cost, not just to people's health and to the planet, but also to the healthcare systems and the economy." Oran McAtamney from Kilrea with new range on Maine Soft Drinks FOOD NEWS - UK BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 7

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

An official UK government document, seen by some of the UK’s cabinet, warns that cross-border agri-food trade between Northern Ireland and the Republic of Ireland will “virtually stop” on the day a no-deal Brexit takes effect.

The document, obtained by Sky News in the UK, is divided into three sections, detailing what the effects of a no-deal crash out will be on the ‘First Day’, ‘First Fortnight’ and ‘First Month’. According to Sky News, the document was marked: “Official sensitive – For Discussion – Not Government Policy”, indicating that the document has not been agreed on by ministers.

The document says: “Northern Ireland – [cross] border trade virtually stops, other trade slows.” In the ‘First Day’ category, it is also explained that trade and passenger flows from the EU generally will be slower getting in to the UK, and that volatility of the pound sterling and financial markets will occur. Looking at the ‘First Fortnight’, and the document predicts that there will be potential consumer panic and food shortages in the UK, while the county’s economy will continue to be volatile. And after the ‘First Month’, the document says that small businesses in Northern Ireland will face distress, and that there may even be “potential law and order challenges”.

CROSS-BORDER TRADE TO ‘VIRTUALLY STOP’ AFTER ‘NO-DEAL’ Irish police searched seven sites this past week as part of an investigation into horse meat fraud. The Gardai (Irish police), officials from the Department of Agriculture, Food and the Marine (DAFM) and the Food Safety Authority of Ireland (FSAI) conducted planned searches in Roscommon, Leitrim, Sligo, Westmeath and Kilkenny. The sites searched included farms, houses and a commercial building. Searches were during an investigation into offenses of deception due to fraudulent practices regarding tampering of identification passports and microchips of horses presented for slaughter in these areas.

The FSAI was the agency that first highlighted the horse meat scandal in January 2013 after conducting tests on burger products found to contain horse DNA. The issue then spread across Europe. In April this year in France, the former director of Spanghero meat company, Jacques Poujol, was sentenced to 24 months in prison with 18 of them suspended. Patrice Monguillon, manager of the Spanghero factory, received a one-year suspended sentence. Johannès Fasen, a Dutch trader, was sentenced to two years, and Hendricus Windmeijer, who worked with Fasen, got a one-year suspended sentence. Irish control system DAFM has a permanent presence of an official veterinarian and a technical team in all approved slaughter plants, including both DAFM approved horse slaughter sites.

All slaughterhouses whose meat is destined for human consumption must meet requirements set in EU food safety regulations.

When an equine is presented for slaughter, the Irish system is checked to ensure the animal is eligible for the food chain. If information on the database differs from the passport it is excluded from the chain and cannot be slaughtered. All equines presented at slaughter plants undergo antemortem examination by DAFM to ensure they are fit for slaughter. They are also scanned for a microchip and details are compared against data on the passport and recorded by DAFM. Post-mortem checks are also done on slaughtered equines. Officers from the Criminal Assets Bureau, Garda National Drugs and Organized Crime Bureau and Garda National Cyber Crime Bureau are also supporting the investigation.

Ireland has been involved in three RASFF alerts this year related to horse meat. Two for poor traceability records involving passports for chilled horse meat and the third for dioxins in chilled horse meat.

One of the traceability alerts led to Lackmann Tuschonka Konskaya canned horse meat being recalled in May. The 400- gram product came from Germany and had a best-before date of July 8. HORSE MEAT INVESTIGATION IN IRELAND Denny recalls batch of black pudding Denny is recalling a batch of black pudding as it may contain pieces of plastic. The affected batch is the 199g packet with a use by date of 17/07/2019. Some packs in this batch may contain small pieces of blue plastic. Nature Of Danger Traces of small blue plastic The company said it has put the recall in place as the plastic presents a possible choking hazard.

It said no other products are affected.

Point-of-sale recall notices will be displayed in stores where the products are sold. BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 8 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 8 FOOD NEWS - REPUBLIC OF IRELAND

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

A "sense of panic" is gripping the British meat industry as overseas customers are reportedly considering other options as the UK’s exit from Europe approaches. Trade body British Meat Processors Association (BMPA) has warned of the impact of a no-deal Brexit situation on the sector. CEO Nick Allen said European customers who were considering buying British meat are now being confronted with multiple risks.

Chief among them is the possibility that they may well be saddled with tariffs as high as 65% on certain imports that are due for delivery after 31 October. Committing to any orders or supply contracts that extend after the Brexit date therefore makes no sense whatsoever to our customers in Europe and, indeed, in the rest of the world.” Lack of preparedness Citing various sources, Allen said UK businesses might have to “take no deal Brexit on the chin”, especially as the 31 October deadline approaches.

While some contingency planning has been happening, there is a limit to what can be done and how much can be spent planning for no-deal. Cold stores up and down the country are already full in anticipation of Christmas, an added complication that wasn’t a factor back in March." US trade warning Nancy Pelosi, Speaker of the US House of Representatives, along with various influentialpro-IrishcommitteesinCongress have made it abundantly clear that they will block any trade deal if Brexit harms the Good Friday Accord. In such a scenario, a UK/US trade deal would, in Mrs Pelosi’s words, have ‘no chance whatsoever’.

British meat industry ‘in panic’ over a no-deal Brexit The first store is to be open on June 7 in Shanghai and it will be followed shortly by 10 others.

Aldi Sud has revealed it will open stores in China, with the first one opening on the 7th of June in Shanghai. China will become the 11th market where Aldi Sud operates standalone stores, strengthening its position as a global retailer. This announcement comes just weeks after Lidl closed its online operations in the country. It is expected Aldi Sud will offer products imported from Europe with high-quality perception such as health and beauty, dairy and organic. It will target aspirational shoppers, particularly those who desire western products at a more affordable price. Aldi enters the Chinese market GLOBAL MEAT NEWS

N.IRELAND'S BEST FOOD MANUFACTURE SHOWCASE

Finnebrogue Artisan in Northern Ireland has secured a major new national supply contract with Asda to produce three new frozen sausage lines for the retailer’s Extra Special range. The new premium sausages, Pork, Cumberland and Red Onion, which are also gluten free, are exclusive to Asda and will be available in over 330 stores across the UK. Finnebrogue Artisan is based in Downpatrick, Co Down. John Cowen, Finnebroque Artisan’s account manager for Asda explains: “We’re thrilled to continue our relationship with Asda with our frozen sausage range. They new lines are sold in re-sealable freezer bags, which answers increasing consumer demand for convenient premium produce.

We pride ourselves on innovation and we’re confident our team of experts have developed three new varieties Asda customers will love, from traditional pork to Cumberland and caramelised red onion – and not just during BBQ season, but all year round.” Meaty UK Deal For Finnebrogue Artisan Fresh fruit and vegetable supplier Quinfresh, based in Co Tyrone, Northern Ireland, has closed its doors after almost 80 years. Management at the company, which had been operating in Coalisland since 1942, announced the closure late last week (Friday 2 August). Owner Peter Quinn said the decision was sparked by adverse trading conditions.

The escalating costs of sourcing produce, rising production expenses and an increasingly competitive local market have created conditions which have made our business unsustainable,” said Quinn. "I have no choice but to make this extremely difficult decision and close our operation here in Coalisland." Quinfresh has been a big local name for the last 80 years in Coalisland. The family has nurtured the company and provided good jobs for local people for a long time. News that they are to close their doors is devastating. QUINFRESH CLOSURE SEES 53 JOBS AXED BREXIT: FOOD LABELLING CHANGES WHEN THE UK LEAVES THE EU The rules for what you must show on food labels will change for some food and drink products if the UK leaves the EU without a deal.

Some of the new rules will come into effect from exit day. For others, you’ll have longer to update your food labels. These proposals are subject to agreement with devolved administrations and Parliamentary process.

The UK government is aiming wherever possible to allow a transition period for labelling changes in relation to goods produced or imported and placed on the UK market after exit day. Wherever a transition periodisnotpossible,DEFRAwillencourage pragmatic enforcement within the UK. If you export food products to the EU The UK has no control over how food labelling changes will be enforced outside the UK. EU and other non-EU countries may require the food labelling changes are made sooner, than the UK exit date, to export to their markets. You should get advice from your EU importing contact on the EU’s labelling requirements.

From the date the UK leaves the EU You must make certain changes by the date of exit if your UK food product is placed on the UK or EU market. The UK government is aiming to allow a transition period by encouraging pragmatic enforcement for these labelling changes in relation to goods produced or imported and placed on the UK market after exit day. EU and other non-EU countries may require wholly accurate labelling for access to their markets. You should get advice from your EU importing contact on the EU’s labelling requirements.

Changes by 31 December 2020 You must make certain changes by this date if your UK food product is placed on the UK or EU market after the date the UK leaves the EU.

There will be a transition period to December 2020 for labelling changes in relation to goods produced or imported and placed on the UK market after exit day. EU and non-EU countries may require wholly accurate labelling for access to their markets. You should get advice from your EU importing contact on the EU’s labelling requirements. EU health and identification marks: 31 December 2020 If you export UK products of animal origin (POAO) to the EU, you must replace the EU oval health and identification marks with new UK health and identification marks (to be released).

You can continue to use the EU oval health and identification mark on POAO from and sold in the UK until 31 December 2020. BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 10 BUSINESS NEWS

HR & EMPLOYMENT LAW UPDATE The Latest In HR & Employment Law This Month, Ensure You Are Compliant HOLIDAY SPECIAL [Agnew & Ors v Chief Constable of Northern Ireland NICA 2018] What do I need to pay my employees? An average of the employee’s earnings over the past 12 weeks should be average out and that figure paid as the employee’s, ‘normal weeks’ pay.’ What is a normal weeks’ pay? The ‘normal weeks’ pay’ should include overtime, bonuses, commission and accommodation allowances.

I.e. if an employee could earn more at work rather than taking their holidays, it is unfair to them.

What need not be included in the calculation is: benefits in kind, loans/advances of wages, redundancy payments, shift premiums, on-call allowances and tips. What can I do as an employer to avoid higher holiday payments? When equality and anti-discriminatory legislation were brought in in the mid-90s, there was a huge decrease in recruitment drives by employers, therefore, what is expected, is that employers will not offer, commission, overtime nor bonuses. What if I do not want to change? If business do not change their practices, they may face tribunal claims from all staff affected, provided that they are an employee of a worker.

With no change: an employee will have 3 months to take their tribunal claim from their last date of annual leave which the series of holidays will not be broken and as such, could see a backdated payment to 1998. With change: an employee will have 3 months from the date of the change to take their claim to the industrial tribunal. From the change date, this is the employer addressing the issue and attempting to break the 3-month time limit for claims for noncompliance. Generally, if an employee will be getting more money for their annual leave payment, they will not consider litigation. What if the judgement is taken to the Supreme Court?

The judgement is expected to be heard before the UK Supreme Court on or after the 5th September 2019. In the unlikely event that the judges do not agree that a normal day’s pay includes commission, overtime and bonuses, then it will have been an unnecessary change. However, this is extremely unlikely, and it is expected that the Supreme Court judges will uphold the judgement of the NI Court of Appeal. This judgement is currently being tested by public sector workers; however, it is expected to affect the private sector in a matter of months, therefore, these changes are highly recommended in order to mitigate the overall cost to the business.

Absent a functioning NI assembly, we have been unable to put a cap on how far back employees can claim therefore employees can claim from either the introduction of the Working Time Regulations 1998 or whenever the employee started (whichever is later), whereas in mainland UK this has been capped at 2 years. For help and advice on the Holiday Pay, what should be included, what should not be included and what constitutes regular pay, please call Dylan Loughlin, Copacetic Business Solutions Ltd.

(Dylan.loughlin@copacetic.org.uk / 07772 977 023) BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 11 HR & EMPLOYMENT LAW UPDATE

FOOD EVENTS FOOD EVENTS in NI & ROI August & September August 1-31 Open House Festival, Bangor August 15-18 The Big Grill Festival, Dublin August 15-17 Stendhal Festival of Art, Limavady August 17-18 Causeway Coast Truck Festival August 23-25 A Taste of Donegal August 23-25 Dalkey Lobster Festival, Dublin August 24-27 The Ould Lammas Fair September 5 Food, Retail & Hospitality Show, Dublin September 6-15 A Taste of West Cork September 6-8 Waterford Harvest Festival September 7 Hooked Seafood Festival, Killybegs September 7-8 Airfield Estate Festival of Food, Dublin September 9-15 Clarenbridge Oyster Festival, Galway September 14-15 Cong Food Village Festival September 19-22 Armagh Food and Cider Festival September 20-22 Cork Oyster & Seafood Festival 2019 September 21-22 Festival Lough Erne September 26-29 Ennis Food Festival, Clare September 27-29 Galway International Oyster & Seafood Festival September 28 Dublin Veg Fest BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 12 FOOD EVENTS

WALL PLATFORM SCALES CALL US AT WEIGHS FULL CARCASS WEIGHS SMALLER CUTS SPACE SAVER 150 – 300KG GREAT PRICE Different types of scales are required to weigh cuts of meat, depending on whether it’s a full carcass or a smaller cut. At GlobeWeigh Group, we provide weighing solutions to enable butchers and meat producers to weigh produce of all sizes. Our stainless-steel wall platform scales have two weighing systems: 1. Hang large cuts of meat on the hook to weigh, or 2. Weigh small cuts on the plate, similar to a standard weighing scale. The plate has a surface of 500x500 mm and the hook sits 1150mm above the plate.

This The plate has a surface of 500x500 mm and the hook sits 1150mm above the plate. This can be folded away to hang and weigh a full carcass.

An indicator attachment can be added to the scale to display the weight. Supporting software is an optional extra. Get in touch to discuss your needs & for more information on our special offer. Tel (Armagh): +44 28 3889 4102 Tel (Cork): +353 21 431 8388 E: sales@globeweigh.com W: www.globeweigh.com SPECIAL OFFER EXCLUSIVE TO BEI MEMBERS

It seems as if vegans have been left out of the fast food game for too long. They might care about the environment and animal rights, but, just like everybody else, they sometimes want greasy, fried food, rather than being stuck with lentils and steamed vegetables all the time.

The good news for non-meat and dairy eaters, though, is that it appears to be changing. Following in the wake of the success of the Greggs vegan sausage roll earlier this year, KFC will now be trialling a vegan burger - a bespoke Quorn fillet coated in their original recipe herbs and spices, rather than crushed chickpeas and vegetables.

The new 'Imposter' burger will be available for four weeks in London, Bristol and the Midlands, starting on 17 June. It won’t be extortionately priced either: the new burger is £2.99 on its own, or £3.49 with a drink. From 15 July too, KFC will also be trialling a vegetarian option - The Southern Fritter Stacker - in the same locations. It will be also be available as a burger, wrap or ricebox. KFC's Victoria Robertson commented: "We know... it’s unfair. Vegans have been cruelly denied the incredible taste of KFC up to now, which is why we’ve worked hard to perfect The Imposter – a vegan burger that the Colonel would be proud of." List of KFC restaurants taking part in the trial: Bristol - Fishponds Bristol - The Venue Cribbs Causeway Birmingham - Great Bridge Retail Pk Bloxwich - Leamore Lane Cannock - Orbital Retail Park Tamworth - Ventura Retail Park Tyburn - Kingsbury Road KFC ARE ABOUT TO START SELLING A VEGAN CHICKEN BURGER August may only have just started, but we’re now 141 days away from Christmas and the supermarket revealed some of its most magical showstoppers, and if it’s anything to go by, Santa won’t be the only one filling his belly come December.

First up is every meat eater’s favourite Christmas dinner staple – the pig in a blanket. Having proven popular with shoppers last year, Asda’s Supersized Foot-Long Pig In A Blanket is back for 2019. The centrepiece features no less than twelve pigs in blankets, which are placed on top of a pork, sage and onion stuffing base to make the ultimate sausage surprise. Alongside the foot-long whopper you’ll find a Giant Christmas Cracker, which is made from a blend of turkey, pork and all the trimmings (including the likes of parsnips, mash and the ultimate crowd divider – brussels sprouts).

Asda just unveiled its 2019 Christmas food range It's this summer's must have food item, probably...

Whether you're hoping for sunny weather at the weekend so you can cook up a storm during the England game, or you just love Christmas, this news is sure to please you. Specialists in frozen food, and generally selling great products for cheap - Iceland, are now selling pigs in blanket kebabs. Is this overkill or the combination of two great things to make an even greater thing? You can be the judge.

They're called Pigs on Sticks and a 300g packet will cost you £2.50. Yes, they are essentially just pigs in blankets on skewers but it's still a great idea. You'll get six in a pack and of course you keep them in your freezer. Iceland is selling pigs in blankets kebabs and you can buy them right now BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 14 FOOD MARKETING NEWS

Team Ireland cannot wait until 2020... And that’s why WBC have officially announced the 2019 Captain’s Run. An event designed to keep the momentum of the World Butchers’ Challenge rolling, as we continue to grow at a speed none of us saw coming.

World Butchers’ Challenge sent out special invitations to the captains of their 16 teams, inviting them to join Team USA in Sacramento this coming September, for their chance to witness the arena and location of the competition first -hand. September is a pretty special time to be in Sacramento to begin with, Farm-toFork isn’t a passing fad or a marketing slogan in the Sacramento region – it’s the way they have always lived. The region has been an agricultural powerhouse for centuries, boasting a year-round growing season, ideal climate and a mouth-watering bounty of crops. The region’s Farm-to-Fork Celebration takes place throughout the month and highlights the region’s culinary scene with daily restaurant specials, farm dinners, street fairs and other exciting events.

Their standout event is the Farm-toFork Festival, featuring food, wine and beer vendors, along with farm displays, kids’ activities, cooking demonstrations, live music and more. The 2018 festival attracted more than 100,000 people.

In addition to being among the foodie fanfare, our Captain’s Run itinerary will see us visiting the challenge arena, a captain’s workshop, a ranch / city tour and will cumulate in a day’s captain’s event at the Farm-to-Fork festival - in front of a captive foodie audience. Rhonda Montgomery (Team Ireland Manager) and Keith Walsh (Team Ireland Captain) will be attending this event and broadcasting LIVE from Sacramento between 26-29th September. WORLD BUTCHERS CHALLENGE 2019 CAPTAIN’S RUN TM SACRAMENTO 2020 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 15 WBC 2019 CAPTAIN'S RUN SACRAMENTO

ANNUAL FOOD EXHIBITION THE ULTIMATE EXPERIENCE FOR BUTCHERS, RETAILERS & FOOD MANUFACTURERS EIKON EXHIBITION CENTRE, SPRUCEFIELD, LISBURN 2ND & 3RD OCTOBER | 10.00AM - 5.00PM A DAY THAT’S NOT TO BE MISSED! FREE TO ATTEND WITH FREE CAR PARKING

THE ULTIMATE FOOD EXPERIENCE INSPIRATION / EXPLORE / TASTE / INNOVATION This show is packed with live butchery challenges, thrilling competitions, butchery and development chef demonstrations and the latest in good food inspiration over 2 days at Eikon Exhibition Centre, Sprucefield, Lisburn on 2nd & 3rd October EXHIBITION There are over 50 trade stands exhibiting from all over the food industry in UK, Ireland and Europe, it's your chance to DISCOVER NEW AND EXCITING INGREDIENTS, PRODUCTS, EQUIPMENT AND SERVICES that you need to run your food business.

MEET THE FOOD INDUSTRY'S KEY SUPPLIERS AND MANUFACTURERS ALL UNDER ONE ROOF.

SPONSORED BY SUPPORT YOUR COUNTRY IN THE ARENA ICELAND V'S IRELAND INTERNATIONAL BUTCHERY TOURNAMENT 3RD OCT World Butchers Challenge Team Ireland and Team Iceland will go head to head in a mystery basket butchery challenge LIVE for the first time in an International Arena. You will see the latest in product innovation ideas and display techniques. CHEER ON TEAM IRELAND AS THEY BATTLE AGAINST TEAM ICELAND FOUR NATIONS BUTCHERY CHAMPIONSHIP 2ND OCT Ireland are hosting the first Four Nations on home soil against Scotland, England & Wales. See singles and doubles in action at this event and see who takes home the Four Nations Trophy and 1k prize money.

You will see hundreds of product ideas at this event.

DEVELOPMENT CHEF & BUTCHER DEMONSTRATIONS SEE YOUR SUPPLIERS IN ACTION WITH THE LATEST IN FOOD INNOVATION IDEAS FOR YOUR BUSINESS Meat 2 Trade have teamed up with several suppliers and food experts to complete demonstrations to give visitors product ideas and innovation using their ingredients and products. DEVELOPMENT CHEF DEMONSTRATIONS BY CF Gaynor Spice O'Life Prep House Lucas Middleton Foods Gastrome Professional Ingredients Gourmet Grub Celebrity Chefs MASTER BUTCHER DEMONSTRATIONS BY Team Ireland Captain Keith Walsh World Meat Industry Expert: Robert Retallick and other Industry Specialists A FULL LIST OF EXHIBITORS IS ON THE WEBSITE www.meat2trade.com YOUR HOSTS TV Presenter Pamela Ballantine Meat2Trade CEO Rhonda Montgomery Robert Retallick from WBC Australia PRE-REGISTER ONLINE FOR YOUR FREE TICKET AT www.meat2trade.com or email info@meat2trade.com or call 0044 (0)28 8555 7700

BEI MEMBER NEWS Bunzl Catering Supplies is launching a new 100% recycled salad container, as part of its Revive range of recycled and recyclable food packaging. Manufactured in the UK and embossed with the words “100% recycled plastic – I used to be a bottle”, the ‘Revive’ salad container is made from 100% rPET. The line is aimed primarily at salad on-the-go which catering and hospitality operators will be introducing as part of their new cold food dishes through the summer. The new Revive salad container, with its 100% recycled content, is likely to be exempt from the proposed HMRC Plastic Packaging Tax.

Its hinged lid negates the need of ordering and storing a separate lid and avoids any confusion on lid size. Available as a small 375ml, a medium 500ml and a large 650ml size – the Revive salad containers cater for a smorgasbord of delicious cold dishes, from pasta salad to fruit salad.

Bunzl launches 100% recycled Revive packs M&S OFFERS REUSABLE CONTAINERS FOR FRESH FOOD The first major retailer to introduce a reusable container incentive for fresh food-to-go at its Market Place counters, as part of its plan to reduce single-use packaging. The new scheme will incentivise customers to bring their own reusable containers to M&S’ Market Place by offering a 25p discount off each meal. M&S said it is aiming to encourage a change in consumer behaviour and reduce the use of disposable items on the high street, as new research by IGD reveals the food-to-go sector is set to grow by 26.4% by 2024.

M&S’ Market Place concept is available in busy city centre stores and offers a variety of hot and cold lunch-to-go options, from rotisserie chicken and fish to freshly prepared salads. Over 70,000 people pick up lunch from Market Place each week, which is currently available in 23 stores including London Pantheon on Oxford Street, Newcastle, Norwich and Manchester. Paul Willgoss, director of food technology at M&S, said: “Our priority is to reduce single-use packaging and ensure any we do use can be reused or recycled, as we work towards our 2022 target for all our packaging to be widely recyclable.

Food-to-go is a growing market; so finding solutions in this space is an important part of our wider plan. Our Market Place containers are already widely recyclable, but we want to go a step further with the introduction of an incentive to encourage customers to switch to reusable containers.” M&S already offers a 25p incentive for hot drinks served in reusable coffee cups. To support customers to reuse, M&S is selling a range of clip storage containers from £4, which are available at the Market Place counters. Trewin Restorick, chief executive and founder of environmental charity Hubbub, commented: “People are rightly concerned about the environmental impact of single-use packaging.

It is massively encouraging to see M&S become the first major retailer to offer customers a financial saving encouraging them to make an important change to their shopping habits. We hope customers will respond positively and other retailers will follow this lead.” The existing single-use containers used at Market Place are widely recyclable and are primarily made from Forestry Stewardship Council (FSC) certified cardboard with a plastic lid.

As part of its plastic reduction plan, M&S has already removed 1,000 tonnes of plastic packaging from across its business and is working to ensure all its packaging is widely recyclable by 2022. This week the retailer launched a new, widely recyclable terracotta CPET tray to replace black plastic, starting in its Italian ready meals range. It has pledged to completely remove all black plastic from its Food business by the end of 2020. Working with Huhtamaki, the new cream-coloured containers, which are fibre based and similar in texture to cardboard, are now certified home compostable for the first time.still a great idea.

You'll get six in a pack and of course you keep them in your freezer. Its suppliers Huhtamaki and Saladworks produced the packaging which can be heated in the oven and microwave, and is cool to touch after cooking. The fibre based packaging is Forest Stewardship Council certified, creates a 50% saving in Co2 emissions, and can also be recycled. The packaging innovation will initially replace many of the retailer’s Italian ready meal trays, saving 158 tonnes of black plastic.

Waitrose launches ‘world first’ home compostable ready meal packaging BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 20 FOOD PACKAGING NEWS

KILKENNY’S award-winning Grogan & Brown Artisan Butchers has launched an innovative digital service that is proving to be a huge hit with customers who appreciate great food, but also lead very busy lives during the week. Grogan & Brown Artisan Butchers pioneered their ‘Click and Collect’ service last year, and now they’re expanding their online offering to cater for the growing demand.

Visitors to the artisan butchers in Loughboy will be familiar with the store’s immaculate layout and presentation: high-quality beef cuts and locally-sourced organic foods all served up with the expert guidance of Grogan & Brown’s highly-trained staff. However, with today’s hectic lifestyles, a growing number of customers often only have the time to enjoy the Grogan & Brown ‘experience’ at the weekend. Recognising the shift towards more ‘digital’ lifestyles, the Kilkenny butcher has adapted to meet the needs of their busy client-base by providing a ‘weekday convenience’ service that saves time and effort.

Providing the highest quality service is at the core of everything we do, and as a business we need to change and adapt to the needs and lifestyles of our customers,” said co-owner and co-founder Jonathan Brown. And it’s not just a digital collection service: Grogan & Brown also provides a nationwide next-day delivery service, which allows customers to order online from the comfort of their homes or offices and have their products delivered to them within 24 hours. Grogan & Brown Artisan Butchers first opened their doors almost six years ago, but the business has been decades in the making.

Jonathan and co-founder Dermot Grogan, two local Kilkenny butchers, have been honing their butchery skills for a combined half a century. They have worked in all aspects of the butchery business and have a passion for high quality produce, food and local industry. Their approach differs from many traditional butchers and, particularly, from supermarket butcher counters. Grogan & Brown control and select their individual suppliers, prepare their own meat products through processes such as dry-aging beef, dry cured and nitrite free bacon and hand-linked sausages. Their expert team of butchers hand-prepare their products and even dress their meat to match their individual customers’ tastes and needs.

All their beef is hanged for a minimum of 21 days, and steaks for up to 40 days. Well hung meat is not a standard in many supermarkets and is frequently wet-aged in vacuum pack or in gas flushed packaging. Grogan and Brown Artisan Butcher pride themselves on their stringent quality-led processes and strongly believe it results in superior-end food products that their growing customer-base appreciate. Grogan & Brown also recognise, and embrace, recent food trends and the growing demand for pre-prepared meals and the huge interest in fitness foods.

And despite their growing online offering, Grogan & Brown have also enhanced the shopping experience for visitors to their store. With a view to taking the ‘chore’ out of going to the butchers, Jonathan and Dermot recently engaged a team of top retail designers to produce a store that is wonderfully tactile, welcoming and warm. Jonathan says: “We love to support small local producers and we take great pride in allowing them use Grogan & Brown Artisan Butchers as a platform to showcase their products. We invest in their future, and they invest in ours. It’s important to us that we support such businesses and to support the local economy, providing employment and engaging in social development.” Despite their emphasis on quality, Grogan & Brown also pride themselves on being able to provide produce at affordable prices.

Dermot sums up their motto: “You don’t need a silver fork to eat good food.” Visit the website at: www.groganandbrownbutchers.com BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 22 MEET THE MEMBER Grogan & Brown Artisan Butchers – Kilkenny’s finest foods at the click of a button

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