Moy Park launches new frozen ‘fakeaway’ inspired products into Asda GB and NI stores

Moy Park, one of Ireland’s best known chicken brands, is igniting excitement into the frozen category with the launch of its new fakeaway inspired range. The company today announced the launch of four innovative new product lines into Asda stores across GB and NI.

The flavour-filled product range includes Peri Peri Chicken Strips 400g, Tempura Chicken Chunks 350g, Buttermilk Chicken Tenders 400g and Salt and Chilli Chicken Chunks 350g.

The range is made with 100% whole breast chicken fillets, and there has been a notable increase in spending in this category as shoppers opt for more premium options. Moy Park identified a market gap for branded whole fillet frozen coated chicken, which comprised only 19% of the category volume in 2023^[1].

Moy Park developed its Fakeaway range as a response to emerging food trends and the growing demand for big flavour, variety, and convenience in the frozen coated chicken category. When surveyed, 86% of shoppers said they would like the option to buy a fakeaway style product^[2], with flavour and convenience listed as top priorities.

Frozen Coated is the fastest growing chicken category, with young shoppers and families driving much of the growth. Recognising this trend, Moy Park are making fakeaway feasting easier than ever with their new product range, which can be air fried in 18 minutes without compromising on taste or quality.

Ellen Wright, Senior Brand Marketing Manager at Moy Park, said:

“We are delighted to increase our brand presence in Asda with the launch of our exciting new Fakeaway product range into stores. The relationship between Asda and Moy Park has gone from strength to strength over the years, and we are really looking forward to working with the team once again.

“As a business, we take great pride in providing fresh, locally sourced chicken products, ideal for feeding families, so to have our new Fakeaway range available in Asda stores from March this year is something we are very proud of.

“With 75% of shoppers^[3] stating that they would prefer frozen breaded chicken to be of UK origin, we’re looking forward to seeing the response.”

Jon Hollingsworth, Frozen Meat, Poultry & Fish Buying Manager for Asda GB, added:

“We have built a great relationship with Moy Park over the years and are delighted to increase our product offering with the launch of this exciting new range into both our GB and NI stores.

“We have seen growing interest in the fakeaway trend, with customers seeking cost-saving meal options that delight tastebuds. With a diverse range of frozen coated chicken offerings, we’re already seeing excitement and strong early purchase intent from Asda shoppers for Moy Park Fakeaway^[4].”

The new Moy Park Fakeaway range retails at £4.00 RRP and launches on an introductory offer of save £1. The Asda launch will be supported by a range of in-store activations including POS, end aisle fins, wobblers, and stickers to draw attention to the new range in the frozen category. Moy Park will also roll out a series of social media activations including Fakeaway recipe videos, influencer activity and a competition to win an air fryer to encourage shoppers to purchase the new range in store.

The Fakeaway range is now available to buy across GB and NI Asda stores as well as online from 16th March.

^[1] Kantar Worldpanel, 52 weeks YOY to 1st Oct 2023

² Moy Park / Toluna survey of 308 respondents, August 2022

³ Moy Park / Toluna survey of 468 respondents, July 2023
⁴ Moy Park / Toluna survey of 692 respondents, June 2023

Armagh-based Burren Balsamics, a specialist in culinary vinegars, has teamed up with Bushmills Irish Whiskey to create a unique taste experience that’s being launched appropriately for St Patrick’s Day.

FoodNI member Burren Balsamics, which is based at Richhill and has won a string of awards for its artisan vinegars and condiments, is now shipping the novel range of vinegars to customers throughout the UK, Ireland and further afield. The company recently won business in Mexico and the United Arab Emirates. Other significant markets include the US.

Balsamic Vinegar of Modena is matured by Burren Balsamics in Bushmills Whiskey barrels for three years. The vinegars are perfect to pair with cocktails, marinades and dressings.

‘We’re thrilled to partner with Bushmills,” says Burren Director and MasterChef of Great Britain, Robert McDonald. “It’s a huge privilege to work with such a well-renowned Irish whiskey distillery, and we are so proud of how this Balsamic infusion turned out. We were keen to work with Bushmills because it’s such a marvellous whiskey and iconic Northern Ireland product

“At Burren Balsamics, our ethos centres on handcrafted Irish flavour and innovation. We love to champion Ireland’s unbeatable produce, as we carefully infuse small-batch balsamic vinegar with local ingredients.

“That’s why we’ve partnered with Bushmills, the world’s oldest distillery to create something that exemplifies the very best of both our crafts. The range we’ve created brings together the rich heritage of Bushmills and our own artisan craftsmanship,” adds Bob, who runs the small business with founder and managing director Susie Hamilton Stubber.

Formed in 2014, Burren carefully crafts premium pantry products using the finest local ingredients. “All our products are thoughtfully infused with premium flavour, artisan expertise and local Irish Ingredients,” continues Bob.

“Our team works to ensure high-quality products that are sustainable and ethically made,” he adds. The contact with Bushmills was arranged by Simon Dougan of Yellow Door catering business, bakery and deli in Portadown.

Abernethy Butter, an award-winning producer of hand churned creamery butter, has been acquired by business leader Peter Hannan of Hannan Meats, Moira. Both are FoodNI members.

The acquisition follows the decision by Will and Allison Abernethy, who started making the handcrafted butter in 2005, to retire.

The talented duo, who started the enterprise in their small holding at Dromara, had decided to turn a hobby into a fully-fledged small business that attracted orders from major chefs such as Heston Blumenthal and Marcus Waring as well as food stylists such as Nigella Lawson.

The decision by Peter Hannan, a specialist in outstanding quality meat products, to acquire the company was influenced by his own longstanding admiration for the couple and their enterprise.

 “I thought it was a brilliant idea, an important development in Northern Ireland’s craft food scene back in 2005,” Peter explains. “There was no-one out there producing locally a handmade and hand rolled creamery butter.

“The flavour was amazing and the product a consistently high quality. Abernethy Butter was a marvellous showcase for the local food industry and soon attracted attention….and then business from Britain and the Republic of Ireland,” he adds.

In addition to developing his hugely successful meat business in Britain, Ireland and further afield, Peter has been a stalwart of artisan food here. These include developers of sauces and condiments that he also owns with chef Paul Clarke, En Place Foods in Cookstown and Craic Foods in Craigavon

Peter continues: “We are honoured to become the custodian for such a wonderful brand as Abernethy Butter, and I hope we manage to make Will and Alison proud of what we do over the coming years.”

The acquisition will see Abernethy Butter move to new premises owned by Peter in the Moira area, where it will enable locals and visitors see the butter being hand crafted behind glass. Production will also be stepped up in response to growing demand for the butter in Britain, Ireland and further afield.

Ulster University is co-hosting the first Regenerative Hospitality Summit, which will take place from 5^th to 8^th May in Transylvania, Romania, putting the spotlight on how regenerative practices within the industry can continue to enhance Northern Ireland’s reputation as a leading food and drink destination.

An international gathering of leading chefs, food and drink producers, tourism managers and academics, the Summit will focus on how ‘regenerative impact’ can support cross sector collaboration, boost resilience and enhance business performance.

Expert contributors from different locations around the world, including Chef Skye Gyngell, of Heckfield Place in Hampshire, will lead conversations about the need for hospitality to promote behavioural change, with respect to the climate crisis and cross-cultural understanding. 

Hospitality and culinary arts management students from Ulster University will take a central role in proceedings by cooking alongside tv chef and author Romy Gill MBE and Oxford Cultural Collective Patron, chef Paul Bloomfield for the delegation throughout the three days.

Organisers are urging hospitality and tourism professionals from across Northern Ireland to attend, to share their unique experiences and perspectives and build alliances with delegates from elsewhere in the world to further enhance Northern Ireland’s leading food and drink destination credentials.

For Michele Shirlow, Chief Executive of Food NI, who will attend and speak at the event, this indicates why the Summit is so important: “Our talented chefs and food and drink producers are increasingly shaping the image of Northern Ireland nationally and internationally. Whilst we know this is still a very tough time for hospitality operators, it remains vital that we think collectively about our future. The Summit will give us the opportunity to learn from other locations around the world that have been through similar processes of change, which is invaluable.”

The premise of the event is that the hospitality and tourism sector’s established focus on sustainability, whilst laudable, is insufficient to tackle the immense climate, social and cultural challenges that are facing us all.

The hospitality community is uniquely well-placed to lead systemic change to ensure the natural environment, people and places can thrive. Its position at the heart of our food system, influence over consumer behaviour, public reach through media engagement and role in defining the character of urban and rural locations, give it immense influence.

The Regenerative Hospitality Summit will include a dedicated session focused on food, drink and hospitality in Northern Ireland – its prospects for the future and how it might give the region competitive advantage on the basis of its contribution to communities and the natural environment.

Dr Lynsey Hollywood of Ulster University comments: “The Summit will focus on how hospitality organisations, including in Northern Ireland, can harmonise their business objectives with the communities, places and natural ecosystems of which they are a part, to help them thrive. Far from being a distraction from core business activity, evidence suggests this ethical approach can underpin long-term success.”

For more information, and to book you place, go to  www.ulster.ac.uk/regenerative-hospitality. 

BOOKINGS for the Livestock and Meat Commission’s (LMC) primary school cookery demonstrations will open on Tuesday 19 March 2024. Teachers interested in making a booking should visit www.food4life.org.uk to complete and submit a booking form.

With the number of demonstrations available limited, LMC education and consumer promotions manager, Sarah Toland is encouraging teachers to make an early booking. She said, “Demonstrations are available to Key Stage 2 classes across Northern Ireland and are delivered by our team of expert cookery demonstrators.

“During the 40 minute cookery demonstration pupils will be educated on topics relevant to the syllabus, such as, the health and environmental benefits of Northern Ireland Farm Quality Assured (NIFQA) beef and lamb and the importance of looking for the logo in the farm to fork story.

“While sharing insight to farming and the food we eat, the demonstrator will also cook a fresh beef or lamb dish. Pupils will have an opportunity to sample the dish at the end of the demonstration.”  

This year LMC is celebrating 25 years of its education programme. In this milestone year, the primary education programme will form an important part of LMC’s overall education portfolio.

Sarah continued, “Our primary programme is ever growing. We officially launched the programme in 2022 following a successful pilot the year prior. In the last two years we have been pleased with the feedback from teachers and their interest in securing demonstrations. 

“An exciting development in the coming weeks will be the publication of a new primary booklet, the first of its kind from LMC. We also have a range of supporting resources in the pipeline which will soon be available to teachers. For updates, keep an eye out on our Food4Life website.”

Primary cookery demonstrations will be carried out between April and June 2024. For further information, and to book a demonstration visit www.food4life.org.uk.

The multi award winning hotel has retained the title of Northern Ireland’s Leading Hotel for the seventh year in a row

Since opening its doors in 2017, Titanic Hotel Belfast, located on Belfast’s Maritime Mile, has been named Northern Ireland’s Leading Hotel every year by the World Travel Awards. The prestigious award for 2024 was announced to the world’s largest gathering of international tourism professionals at the World Travel Awards Europe Gala Ceremony in Berlin.

The World Travel Awards, renowned for recognising excellence across all sectors of the tourism and hospitality industry, has honoured Titanic Hotel Belfast for the seventh consecutive year, celebrating its unwavering commitment to providing exceptional service, unparalleled luxury, and a memorable guest experience in an incredibly unique building steeped in history and heritage.

Adrian McNally, General Manager of Titanic Hotel Belfast, said: “I am humbled by the news that Titanic Hotel Belfast has been named Northern Ireland’s Leading Hotel at the World Travel Awards for seven years in a row. As custodians of this magnificent building I firmly believe that it’s an honour for our staff to be entrusted with showcasing and promoting this one of a kind hotel in Belfast’s Titanic Quarter.

“Words like unrivalled and unique are so often used to describe tourism destinations but we can truly say with hand on heart that there is no other hotel that can compete with what we have on offer at Titanic Hotel Belfast in Northern Ireland and therefore this award is extremely fitting. With this seventh consecutive win, Titanic Hotel Belfast solidifies its position as an unrivalled leader in Northern Ireland’s hospitality landscape, setting a benchmark for excellence that inspires and motivates industry peers worldwide.

“It’s a much loved wedding destination, the accommodation choice of world leaders, the perfect place for families who wish to celebrate milestones in stunning surroundings and for business leaders seeking to close the deal in privacy. From the exquisite Drawing Offices to the award winning Wolff Grill restaurant, domestic and international guests are enthralled by their experience of Northern Ireland’s Leading hotel – the jewel on Maritime Mile.”

Titanic Hotel Belfast opened its doors in 2017 having been lovingly restored to its former glory. Boasting 119 nautical themed rooms and the Drawing Offices where RMS Titanic was designed, the hotel delivers unparalleled comfort and sophistication. It embodies the spirit of Belfast’s rich shipbuilding heritage nestled under the Harland & Wolff cranes, offering guests an unforgettable experience.

To make a reservation, please visit www.titanichotelbelfast.com and follow Titanic Hotel Belfast on social media.