TEAM IRELAND SQUAD REVEALED FOR WORLD BUTCHERS' CHALLENGE SACRAMENTO 2020 - Butchery Excellence International Magazine
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Issue 16 | June 2019
Butchery Excellence International Magazine
TEAM IRELAND SQUAD REVEALED
FOR WORLD BUTCHERS' CHALLENGE
SACRAMENTO 2020
TM
S AC R A M E N TO 2 0 2 0
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Contents
Editor BEI MEMBER NEWS .......................................................................................................... 4
Rhonda Montgomery
FOOD SAFETY NEWS - UK ............................................................................................ 6
Website
www.butcheryexcellence.com WORLD FOOD NEWS ..................................................................................................... 8
Email
info@butcheryexcellence.com
FOOD NEWS - REPUBLIC OF IRELAND ......................................................... 9
Telephone TEAM IRELAND VISITS NORTH ENGLAND ................................................. 10
0044 (0) 28 8555 7700
CORPORATE PARTNER NEWS - RATIONAL ................................................ 12
Mobile
0044 (0) 77 6639 5738 FARMING NEWS ................................................................................................................ 13
BUSINESS NEWS .............................................................................................................. 14
EMPLOYMENT LAW UPDATE ................................................................................. 15
FOOD EVENTS ..................................................................................................................... 16
CORPORATE PARTNER NEWS - KENNEDY BACON ............................. 19
MEET THE MEMBER ....................................................................................................... 20
Website FOOD INDUSTRY NEWS ............................................................................................ 22
www.montgomeryfoodconsulting.com
CORPORATE PARTNER NEWS - SPICE OF LIFE ........................................ 23
Email
rhonda@montgomeryfoodconsulting.com FOOD NEWS ......................................................................................................................... 24
Telephone
0044 (0) 28 8555 7700 CORPORATE PARTNER NEWS - CUTTING EDGE ................................... 27
Mobile BEI VISITS SCOTLAND ................................................................................................. 28
0044 (0) 77 6639 5738
BEI VISITS HARROGATE ............................................................................................ 29
RECIPES ................................................................................................................................. 30
Team Ireland & GB's friendly test match at Meet the Member - McKay Family Enjoy Eating al fresco this Summer
Dalziel Butcher Show, Harrogate (Page 10) Butchers, Dungiven (Page 21) with these 4 recipes (Page 30)
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 3
BEI MEMBER NEWS
MCCARTHY'S GROW WITH ALDI
Grow with Aldi is a supplier development programme developed in partnership with Bord Bia.
60+ Irish products, made by 35 Irish suppliers, will be listed in stores nationwide as part of an
Aldi Special buys Promotion kicking off on Thursday, 6th June.
The 35 suppliers work across a diverse is volume sales of a product line and
range of categories, including everything to see it listed in every Aldi store in
from spices, sauces and snacks, to craft Ireland is a major achievement for our
beers and artisan tea and coffee. Five of the family business. With new packaging
listed products will be given the opportunity and our renowned sausage flavour
to become core line Aldi-listed products. these are sure to fly off the shelves
when in store next Thursday".
Representing an investment of €500,000,
‘Grow with Aldi’ has been designed to help Rhonda Montgomery Chief Executive of
small to medium Irish food and drink Butchery Excellence said, "I am very
businesses secure a retail listing. proud of Jack and Tim's achievements
with their recent Aldi success. To see
Grow with Aldi is a major feature of Aldi’s a butcher take a product to mass
ongoing commitment to sourcing as much production level on a large volume
Irish produce as possible. Aldi currently scale is incredible. The 'Grow for Aldi'
sources over 50% of its products from Irish programme is giving small producers
producers, and last year spent over €700m a chance to experience large volume
with Irish businesses. sales on a product line and I am
delighted that one of our members
McCarthy's kanturk are delighted to be is growing his product range in Aldi
teaming up with Aldi Ireland once more to year on year. Well done to Jack and
bring you our cheddar cheese pork sausages Tim."
as part of the Aldi grow programme. Their
Black and White puddings are listed as on- Jack and Tim had to work hard to get this
going order with their entry on the Aldi product listing with Aldi, They have to make
programme last year. a 'pitch' to Aldi buyers in presentation form
to convince them to pick their product
BEI Member Jack McCarthy said "We are out from the rest of the competition that
delighted to have another product applied on the Grow for Aldi Programme.
listed with Aldi, this opportunity is This product will be listed in over 140 stores
taking our butchery to the next level in Ireland.
HUTTON AND CUNNINGHAM TEAM UP
Gareth Hutton from J Hutton & Son's Cookstown and James Cunningham from Cunninghams Food
Hall Kilkeel have become good friends since they met at several Butchery Excellence Events.
I am delighted that Gareth and James are working together as
friends and businessmen. They share recipes and product ideas
with each other that will help both their businesses as they both live
at opposite ends of the province.
It was lovely to see the boys travelling together to Spain to watch
the European Champions League Final, supporting their favourite
football team 'Liverpool' in Madrid. The guys really enjoyed
themselves and even had the pleasure of witnessing the 'pitch
invader' streaking along the pitch!
We are telling you this story in hope that it will inpsire other
members to work together as a collaboration of butchers to succeed
in this competitive business and be support for one another.
This is what our organisation is all about 'building friendships' and
it is important that we look after one another and help each other.
Well done #TeamGHJC
4 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE
BEI MEMBER NEWS
INTRODUCING MEAT 2 TRADE
The ‘Meat 2 Trade’ Show offers a unique opportunity
for agri-food suppliers to showcase their products
and services to over 3,000 decision makers from
the food manufacturing, butchery,
food and drink retail sectors.
Don't miss this unique opportunity,
Register on the website today
Unlimited distance
www.meat2trade.com
Quality Control /
Laboratory
Manufacturing/
Production Area
aerocom PTS can be used to send
production samples from
manufacturing line to quality Unlimited
control without being hand carried Connections
across different hygiene zones
Check us out at aerocom.co.uk / aerocom.ie
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 5
FOOD SAFETY NEWS - UK
Preston cutting plant ordered to pay more than £44,800
for public health failures Bowland Foods Limited plead guilty to failing to ensure
removal of specified parts of animals required by law.
A meat cutting plant based in Preston, Bowland Foods initially pleaded not guilty regulations are followed and public
Lancashire has been ordered to pay more before accepting they had received the meat health is protected.
than £44,800 for failing to ensure the along with documents stating removal was "The FSA will continue to investigate
removal of specific animal parts which required. and consider prosecutions to ensure
breached regulations. regulations are upheld."
District Judge McCormack sitting at Preston
An FSA unannounced inspection at Magistrates’ Court, gave the business a The Transmissible Spongiform
Bowland Foods Limited in early November, reduced £35,440 fine because of the guilty Encephalopathies (England) Regulations
found the plant had consigned meat without plea. They were also ordered to pay the 2010 require correct removal and disposal
“specified risk material” being removed. FSA’s full prosecution costs of £9,384 and a of specific parts of animals before they
victim surcharge of £170. enter the food chain to reduce risk from
Inspectors found carcases and records brain diseases that cattle, sheep and goats
which showed the business had not Dr Colin Sullivan, Chief Operating Officer at are vulnerable to.
removed the material from animals over the FSA said: "This fine underlines how
thirty months old. seriously breaches of public health The most widely recognised of these
regulations are taken. diseases is BSE in cattle (referred to as ‘mad
In total, 33 carcases still containing the parts cow disease’), which has been linked to
were sent to a meat cutting plant between 15 "It is vitally important for consumers human diseases such as Creutzfeldt-Jakob
September 2017 and 30 October 2017. and the wider industry that disease (CJD).
Cutting plant Manchester Abattoir Ltd (formerly
fined for Cheshire Halal) fined £18,285.92
obstructing FSA The operators of Manchester Abattoir The charges included:
inspections
Ltd (formerly Cheshire Halal) pled guilty • an incident of offal being stored above the
last week to breaching regulations and minimum temperature requirement.
apologised for the failures. Manchester • a failure to prevent contact between the
London based cutting plant M Coban Ltd
Magistrates’ Court fined the abattoir outside of the skin and the carcase of sheep
fined over £10,000.
£12,000, awarded the Food Standards during the removal of the fleece, referred
Agency (FSA) costs of £6,115.92 and ordered to as ‘in-rolling’ and associated breach of a
A red and white meat cutting plant in
a victim surcharge of £170 to be paid. statutory notice
London, M Coban Ltd, has been fined
£9,000 plus costs of £1,000 after preventing
inspectors from entering the site. FSA backs full ingredient labelling
At a hearing at Thames Magistrates Court, for pre-packed direct sale food
the site owner was found guilty of two
offences of obstructing Food Standards The Food Standards Agency (FSA) has today system that consumers are familiar with, as
Agency inspectors from entering the advised that increased allergen information found on packaged food.
premises on 4 July 2018 and 22 August 2018. should be provided on pre-packed direct
sale food to give consumers greater The Food Standards Agency Chair, Heather
The business was also ordered to pay a £120 confidence in the food they eat. Hancock said:
victim surcharge which goes to the court. 'Food allergies and intolerance affects
The FSA monitors compliance in cutting The Board also set out key priorities millions of people and its impact can
plants using a system of planned audits identified as part of an ambition to make the be as big or bigger than almost all
with additional unannounced visits. The UK the best place for food hypersensitive other foodborne diseases.
frequency of the audits depends upon the consumers, which includes those with food
level of compliance found at the site. allergy and intolerance. At a public meeting, 'That is why we have concluded
the Board agreed on advice for Ministers that more extensive food labelling
Mr Coban told the court he felt harassed by that full ingredient labelling should be is the right outcome to provide
the inspections and that he had spent a lot mandatory for all pre-packed food for direct greater protection for consumers but
of time and resources on the visits. sale. introduced in a way that we can be
confident will work.
The site is no longer regulated by the FSA The FSA agrees with allergic consumers
and is instead registered by Waltham Forest that full ingredient labelling would deliver The decision by the Board will be the basis
Local Authority which has a separate a significant improvement, and greater for the formal advice provided to Ministers
inspection regime. consistency by following the same labelling who will take the final decision.
6 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE
FOOD SAFETY NEWS - UK
Restaurant owner banned after Waitrose recalls
string of terrible hygiene inspections Sweet & Succulent
A Southport restaurant owner with a "clear Pork Sausages
disregard for hygiene and safety regulations"
has been banned from operating food Waitrose & Partners is recalling Waitrose
businesses. 6 Sweet and Succulent Pork Sausages with
Caramelised Red Onion Confit with a ‘Use
In April 2017, Salvatore Trecarichi, now 69, By’ date 04/07/19 due to incorrect date
was fined hundreds of pounds after dead labelling. The product should have been
flies were found in pans of bolognese left labelled with a ‘Use By’ date of 04/06/19.
out overnight. This means the product may be unsafe to
eat if consumed after the intended ‘Use
Health inspectors who visited Salvatore’s Areas used for food preparation were By’ date of 04/06/19.
Ristorante on Lord Street, Southport, also encrusted with dirt, grease and old food
found bird faeces in the extractor fan and debris. There were used cigarette ends on
out-of-date lasagne. the kitchen floor; and the tap of the hand
washbasin was coated in grime.
Trecarichi pleaded guilty to seven food
hygiene charges and was fined £750. In There was also mould on the ceiling, an
the months that followed, the restaurant oven encrusted with black grease and an
underwent a refurbishment and began to overflowing bin omitting a "foul" smell.
operate under the name 519 Lord Street. When environmental health officers
revisited a week later, the standards of
But South Sefton magistrates court today cleanliness were said to be "acceptable".
heard Trecarichi had let standards slip
again, with the restaurant again being Stacie Richmond, prosecuting, said
given 0 stars - the worst hygiene rating Trecarichi had been given repeated
possible. Horrified health inspectors found warnings - stretching back over almost Nature Of Danger
a catalogue of failings in the restaurant's six years - and continues to have a "clear Incorrect ‘Use By’ date
kitchen during a visit last October. disregard for health and safety regulations".
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WORLD FOOD NEWS
Chlorinated chicken: ‘Dangerous’ Butcher’s shop
practices at major US plant facing legal
An investigation has revealed the risk of The expose by the Dispatches programme action from Grill’d
food poisoning because of “dangerous” – ahead of exploratory trade talks between
practices at a US chicken factory, ahead Theresa May and Donald Trump on his state Burger chain Grill’d have threatened a
of trade talks which could force the UK to visit – uncovered: butcher’s shop on Sydney’s northern
accept the meat after Brexit. • Piles of chicken left on conveyor belts for beaches with legal action for using the word
long periods of time, at the risk of cross “grill”.
The undercover probe by Channel 4 laid contamination.
bare the danger of cross-contamination • Boxes of chicken stacked on top of each Tender Gourmet Butchery has a sign in front
with the deadly bacteria salmonella and other – which could also cause cross- of the shop with the word ‘grill’ to advertise
campylobacter, because of poor standards contamination. that they sell grilled meat.
outlawed by the EU. • Workers touching raw chicken with bare
hands – while one cleared drains with Grill’s has sent them a legal letter claiming
As normal in the US, the chicken is washed gloved hands, merely washing the gloves he can’t use the word because of the red
in chemicals – a practice banned in the before going back to touching raw chicken. writing and font similar to theirs.
UK under EU law because scientists fear it • Drains blocked with chicken – while pieces
does not remove bacteria and simply masks of and innards lay on the floor and water Tender Gourmet Butchery founder Adam
safety failures. leaked from machinery. Stratton tells Ben Fordham it would be very
• Flooded and broken floors where “bacteria difficult for him to change the sign.
Nevertheless, the US has made clear it will could breed”, an EU meat safety expert
demand the UK accept chemical-washed warned. “We’re just trying to explain to people
poultry in any trade deal – and Liam Fox, the • A worker having three fingers amputated, you can get carvary, or grill, or burgers
international trade secretary, has suggested after being asked to operate a machine they there and they’ve taken offence to
a ban will be impossible. had not been trained to use. using the word ‘grill’.
Sydney butcher outraged over Coles 1788 awarded
nicking his Vegemite sausages with Black Angus
The news that Coles is launching a range status
of lamb, cheese and Vegemite sausages has
come as a source of excitement for many – As of June 2019, all beef under the 1788
but not Joe Bolton. The butcher from Tender Australian Grain Fed Beef brand is
Gourmet Butchery at Eastgate Shopping recognized with the verified Black Angus
Centre in Sydney's Bondi Junction, has Beef certification by the Angus Society of
been selling cheese and Vegemite snags for Australia. 1788 is the brand under which Jan
around six years. Zandbergen markets Australian grain-fed
beef to the EU foodservice industry.
And he's pretty confident the sausage brains
at Coles have taken inspo from his work. In a statement, the brand said:
"They're just stealing someone "1788 Beef is always looking to
else's idea and making it a little bit "Lamb, Vegemite and Cheese improve the products for its clients.
different," Joe tells BEI. But Joe says there's sausages are made with natural Offering them the best consistent
no chance Coles' offering will ever beat his casing and not made of rendered fat" quality meat to distinguish itself from
own for quality. and that they do "not use the whole other suppliers. For ‘1788’ Jan
carcass in our sausages, we use the Zandbergen chose to use only one
"They do a fantastic job, but they same cuts of meat that butchers do." breed for even more consistency. The
can't do what we do," he explains. They also say their sausages are made from choice for Black Angus was made
"[Coles' sausages are] mass-produced and "our own recipe created with the because this breed has the best taste
they don't natural skins on their sausages. team at Vegemite". and its beef remains increasingly
They're using a collagen product, it's a beef popular.”
product make of rendered fat. "It's a catch-22," he says. "Yes, they
undercut us and probably don't put The name of the brand refers to the year
"I'd go on the record to say the best things into their products, 1788, in which Captain Arthur Philip set foot
competition is good, but the meat but it's a different market and it gets ashore in New South Wales, Australia. On
that goes into our sausages is people coming through the centre. his fleet he brought 6 cows and a bull. This
completely different. You can't even We will never be able to match them was the start of livestock keeping ‘Down
compare. We use muscle, we don't on the buying power, but that's not Under’.
put in whole carcass." what we're about."
8 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE
FOOD NEWS - REPUBLIC OF IRELAND
THAI FOOD CHAIN CAMILE IS TRIALLING ITS
'VIRTUAL' RAMEN BAR IN IRELAND
Restaurant and food delivery chain Camile to see repeat business for the virtual store
Thai is bringing its ‘virtual brand’ Slammin’ coming through and that “sales are growing
Ramen to Dublin six months after first every week”.
testing the concept in London.
Since Slammin’ Ramen launched in London
The ramen-based spin-off will not have last summer, sales have become “pretty
a physical location. Instead, meals will solid” in the UK capital, though they were
be prepared and dispatched from one of slow initially.
Camile’s existing kitchens when Deliveroo
users order from the ‘virtual’ restaurant. “About 80% of customers who order
Camile founder Brody Sweeney said every week are repeat customers.
the concept has for the last six weeks When you’re getting a high level of
been trialled with customers with postal repeat business, that’s telling you
addresses in Dublin 4 and 6. you’re on to something,” Sweeney said. Sweeney said those options are still being
He said if the business can add sales onto considered and the chain is planning to
“We were really encouraged with an existing business “without capital open seven new restaurants here this year
the business we’re doing on it. It investment” and with the same ingredients alone, on top of the existing 14 locations.
worked so well for us in London that and kitchen then it makes commercial
we thought we’ll see how it’ll go in sense. “Technically every one of those can
Dublin,” he told Fora. have a Slammin’ Ramen added on to
In July last year, when Fora first spoke to them,” he said.
“We’re testing it at the moment out Sweeney about Slammin’ Ramen’s London
of one branches (at South Circular debut, he said he was searching for “(Camile is) in Cork and Limerick
Road) and we’re pretty happy with locations for possible new Camile stores. and we have a number of new ones
the way it’s going so far.” Naas, Drogheda, Waterford, Maynooth, opening this year, so we could have
Wexford, Kilkenny and Wexford were cited it all around the country by the end
It’s early days, but Sweeney said he’s starting on the wish list. of the year.”
M&P recalls Smoked NEW LOOK FOR ON THE PIG'S BACK
meat pieces ENGLISH MARKET STALL
Smoked meat pieces and hand crafted On the Pig's Back in the English Market,
sausages made by M&P Traditional Meat Cork City are marking a remarkable 27
and Food Products are being recalled. The years in business on their famous stall with
manufacturer is unregistered but some of a brand new look. Over the last few weeks,
the products incorrectly carry the approval owner Isabelle Sheridan and her hard
marks IE 2639 and IE 2936. working team have been busy refurbishing
and upgrading which will bring all the
stall's much loved products along with
adding some great additions to an already
impressive food offering.
Since its founding in 1992, Isabelle has
been championing great tasting Irish
Artisan Products and combining it with
the cuisine of her native France. This has
also resulted in a much loved and award
Nature Of Danger winning range of her own products such as
Products were made in a premises Charcuterie, Pates and Terrines. inspired with our range of cheese
that was not approved to and charcuterie, and with the
manufacture ready-to-eat products. Along with firm favourites on the stall, ingredients from the Cork English
this new re-development has allowed On Market and beyond..."
Food businesses are requested to remove the Pig's Back to expand their offering.
the affected products from sale and Isabelle's excitement with this is clear as she For those who can't make the trip to On the
clearly display a point-of-sale recall states, "we soon will be introducing a Pig's Back English Market Stall, their Deli
notice informing customers not to eat the range of deliciously savoury pastries & Cafe in Douglas, Co. Cork also features
implicated products. and goodies, freshly made every day all these great tasting products along with
in our kitchen in-situ, and of course, a chance to enjoy a sit down lunch.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 9
TEAMCORPORATE
IRELAND VISITS
PARTNER
NORTH
NEWS
ENGLAND
Team Ireland Visits North England
Team Ireland trained hard for 3 months to take part in a friendly test match between Team GB and
Team Ireland at Dalziel Butcher Show Harrogate.
The team was led by Team Manager see the 'fire wall' of topside and pork on the We also completed a Supermarket tour and
Rhonda Montgomery "The team have spit cooking was brilliant. stopped with Waitrose, Marks and Spencers,
demonstarted from taking part in Morrisons and Steven Dobson from Dunbia
this event that they have the skill, I was delighted to meet the Team Manager took us to Crag House Farm in Leeds, which
motivation and capability of wining from Iceland Landslio Kjotionarmanna is a farm shop supported by the Dobson
World Butchers Challenge in 2020 by who attended the show with his entire team Family as a charity that helps people who
taking Team GB on head to head for that are competing in WBC 2020. They have are less disadvantaged than ourselves and
the first time with a new team. The agreed to take part in an International play rehabilitates ex prisoners and special needs
results were impressive and the guys off with Team Ireland at Meat 2 Trade in adults. The farm shop was exceptional with
thoriughly enjoyed taking part." October. its own garden centre, park, free range
chickens and rare breed cattle, cutting pant
Danny Upson from Dalziel invited Team The team travelled with Dalziel over 2 and farm shop. It was one of the nicest
Ireland to take on the challenge of a mystery days touring North England Butcher Shops places I ever visited and the work that goes
basket of meat and added value ingredients and they were blew away with the English on there would seduce you to tears of how
over a 2 hour period that was watched by hospitality and the standards of the shops far the people have come that have been
1800 spectators and LIVE on facebook to an and farm shops that we were in. We would reabilitated there. This is an amazing place
audience of over 4.5k people world wide. like to thank Dalziel for organising this tour to visit.
Team Iceland made an appearance at the for us and over 3k people watched our tour
event to watch the teams compete to give on Facebook over the four days we were This trip demonstrated that our neighbours
them a flavour of what they are in in for in travelling. in UK are doing what they do very well
Sacramento 2020. and that farm shops are the future of the
We drove over 400 miles over two days on butchery business. We will be organising
The exhibition it self was excellent with tour and called with Five Houses Farm another trip to the UK next year as part of
many companies exhibiting and live Shop in Crathorne, Mainsgill Farm Shop our annual trip again. Once again than-you
competitions running all day. It was great in Richmond, Higginsons of Grange (Best to Dalziel for making this happen. I am
to see some of BEI members in attendance Butcher Shop in Britain), Ctranston's delighted I started my journey with World
especially the current world champions Food Hall in Panrith, Pioneers in Carisle, Butchers Challenge 3 years ago as I myself
Ian Mckernaghan, Colly Donnelly, Eamon Campbell's in Leyburn, McMurchie Hetton- have made lots of new friends in within
Etherson and Stephen Millar there to lee-hole and Lishmans of IIkley and the the industry, the respect we have gained
support the new team and other butchers drive back through the Yorkshire Dales accoss the world in butchery has been very
from Ireland that we have got to know national park was breath taking, therefore a rewarding.
over the years. The food and drink that was few beers on route on called upon. Editor | Rhonda Montgomery
provided all day was something else and to
Higgins of Grange Five Houses Farm Shop Liam of Mainsgill Farm Shop
Team Ireland David Lishman and Sean McKay Team Iceland
10 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINECORNDALE FARM Collaboration with Broughgammon
Launches a New Salami
Broughgammon collaborated with Corndale Farm to bring both two
premium Rose-Veal salamis to the market, one a Peppercorn and the
other a Coriander Salami.
Following the successful launch of the retail packs, and owing to
demand from the industry, Broughgammon Farm is pleased to
announce the release of catering size packs for chefs and caterers.
For more information in either the Retail or Wholesale packs please
contact Broughgammon at info@broughgammon.com
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 11CORPORATE PARTNER NEWS - RATIONAL
1 million combi-steamers: Rational in Landsberg am Lech
celebrates production milestone
The world market and technology leader in the field of hot food preparation for commercial
kitchens produces the millionth combi-steamer. The unit will go on a world tour before being
installed at the Hofbräuhaus in Munich.
Quite a normal SelfCookingCenter, as they
leave the production halls of Rational in
Landsberg am Lech hundreds of times every
day. But there is one combi-steamer that will
hold a special mention in the history of the
company, because it is the millionth unit.
"A milestone for Rational," explains
Peter Wiedemann, Chief Technical Officer
of Rational AG.
When Siegfried Meister founded the
company in 1973, nobody imagined how
successful it would become within such a
short time. The first combi-steamer was
produced just three years after the founding
of the company, and the technology has
been continuously developed since then.
Today, more than 130 million meals are
prepared in Rational units every day around
the world. a world tour to be displayed at the For the entrepreneurs within the company,
major trade fairs around the globe. as Rational employees see themselves, this
The combi-steamer is going on a The milestone unit can easily be is no reason to rest. Quite the contrary.
world tour identified by the lettering "1,000,000"
The secret to its success is customer written on its gold rotary knob and "We know about four million
orientation and specialisation. From the very the personalised control panel. "This commercial kitchens across the
first day, the Landsbergers concentrated on SelfCookingCenter will be going globe that use our technology to
offering the people working in commercial to the Hofbräuhaus," explains Dr their benefit. A motivating number
kitchens around the world the greatest Stadelmann, "therefore we will place for us," says Markus Paschmann, Chief
possible benefit. "And it is precisely with the logo of the Munich institution in a Sales & Marketing Officer, and adds: "Even
these people that we are celebrating clearly visible position." though the percentage of kitchens
this milestone with," says Dr Peter with Rational units is constantly
Stadelmann, Chairman of the Board. The SelfCookingCenter will be returning rising, there are still many we wish to
It was decided that the millionth to Germany around the end of October for inspire with the customer benefit we
combi-steamer would be sent on installation at the Hofbräuhaus. offer."
12 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEFARMING NEWS
20 Angus calves presented to NI teenagers
Four teams of students from Northern Ireland secondary schools left this year’s Balmoral Show
with a very special prize – their own small herd of Angus calves to rear.
The pupils earned their new pets as finalists
in the ABP Angus Youth Challenge; a skills
development competition for young people
interested in working in the agri-food sector.
Each team consists of pupils ranging from
14 to 16 years old with finalists representing
two Co. Tyrone schools – Aughnacloy
College and Fivemiletown College – along
with Belfast Royal Academical Institution,
and Wallace High School, Lisburn.
ABP Northern Ireland managing director
George Mullan presented the calves at a
special prize-giving ceremony at the 151st be shared amongst their group. Each team and the reduction of treatments during
Balmoral Show. has also been assigned a special project to rearing.
develop over the next 18 months.
The Next Stage Finally, Wallace High School’s female duo
The finalists will now embark on a farm- Their projects will challenge them to explore will look at ways of promoting diversity
to-fork skills development programme innovative and forward-looking techniques in the sector by highlighting the role and
with ABP and will also have the challenge and proposals for the future benefit of meat advantages of women in agriculture.
of rearing their five Aberdeen Angus cross production in Northern Ireland.
calves through to beef and selling them The teams’ performances across all aspects
back to ABP. The team of boys and girls from Aughnacloy of the final stage will be continually
College will be looking at enhancing animal assessed. One overall winning team will
The net profit from the sale of the calves will health naturally through alternative feeds receive a £1,000 cash prize for their school.
Over 30 artisan food and
drink producers win Aldi
contract
Supermarket chain Aldi has offered contracts to 35 artisan food
and drink producers to supply its 137 stores around Ireland.
The producers will supply a total of 68 products, which will
appear on Aldi shelves from June 6. The products will be officially
launched as part of an Aldi ‘Specialbuys’ event.
M&S awards recognise The retail company says it has selected a diverse range of products,
best of NI agriculture including cereals, drinks, spices, preserves, baking goods, sauces,
dairy produce, cakes, fish, ready meals and alcohol.
A Co. Fermanagh beef farmer has scooped a major excellence
award recognising his dedicated and detailed approach to his "Now in its second year, Grow with Aldi delivers for
business and focus on animal welfare. everyone involved. Small and medium sized producers
get the chance to have their product sold nationally,
Rosaleen and James Brannigan (pictured top), who won this year’s shoppers get to enjoy the best Irish-made products
M&S Excellence Award, rear 500 calves a year for Linden Foods being created, and Aldi gets to work with even more Irish
and also runs his own, small-scale, beef-finishing enterprise. food and drink producers."
“James dedicates a huge proportion of each working “We are committed to sourcing locally to make sure our
day to ensuring the very best welfare for every animal customers can shop for the most exciting and highest-
on his farm,” explained Keith Williamson, from Linden Foods, quality new Irish products at our stores,” said John Curtin,
who nominated James for the award. Aldi Ireland group buying director.
“His stockmanship is enviable and he has been one of You can read more about BEI Member Jack McCarthy -
our most consistent and top producers for years now.” McCarthy's of Kanturk on page 4.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 13BUSINESS NEWS
IRISH GROCERY INFLATION AT 2.9% Pallas Foods
‘HIGHEST SINCE 2014’ profits double
The annual rate of grocery price inflation Pre-tax profits at the main firm of the
in Irish supermarkets accelerated to 2.9% country’s largest food service wholesaler
in recent weeks, the highest since October Pallas Foods, more than doubled to €10.7m
2014, according to a new survey. last year.
The figures come from the regular survey Accounts filed by Limerick-based Pallas
by market researcher Kantar which polls Foods Unlimited Company show it increased
over 30,000 grocery items bought by Irish pre-tax profits by 111% as revenues
households. increased by 10% to just over €352m in the
12 months to the end of June.
It also showed that the value of the spend
in all supermarkets climbed in the year by Numbers employed by the firm last year
4.2% to €2.55bn in the latest survey period. increased by 131 to 1,015 as staff costs
increased to €44m.
For almost three years, Irish grocery price of 2.9% for the 12 weeks to May 19 is based
inflation has been subdued when sterling on identical products “and represents The company’s revenues have increased
slumped against the euro following the UK the most authoritative figure currently more than threefold since 2007 when
vote in the summer of 2016 to leave the EU. available”. revenues of €116m were recorded.
That made the prices of the many grocery
items Irish supermarkets import from At 22.3%, the survey showed Dunnes took Of the business’s 2018 revenues, €316.4m
across the Irish Sea much cheaper. the largest share of the €2.55bn spend and was generated in the Republic and €35.7m
pipped Tesco on 22.1%. in the North.
The Kantar figures may suggest the benign
effects of a weak sterling for Irish grocery SuperValu had a share of 21.2% and was The profit last year takes account of foreign
shoppers are ending, at a time when they followed by Aldi which tapped a growth exchange losses of €2.6m and non-cash
are spending more. The researcher said its spurt to secure a 12.1% share, and Lidl on depreciation costs of €5.3m.
measure of annual grocery market inflation 11.5% of the market.
Henderson to re-develop
three supermarkets in
£26m investment
Northern Ireland retail and wholesale giant Henderson Group has
launched fresh bids to redevelop three supermarkets as part of an
overall investment of £26m. The new plans for stores in Ballymena,
Taste the Island – food Tandragee and Doagh, bring to nine the number of retail projects the
Mallusk-based group has submitted to planning officials here to date
tourism initiative in 2019.
Tourism NI have announced their involvement in Taste The Henderson Group said it has opened 19 new outlets across Northern
the Island - A Celebration of Ireland’s Food and Drink. The Ireland in the past year, with plans to match that figure in the coming
initiative is an eight week showcase of local food and drink 12 months. It already has planning permission for six new builds, with
which will run from Mid- September to Mid- November 2019. applications for 14 store upgrades currently being processed. A shop is
due to open on Sunnyside Street off Belfast's Ormeau Road this month.
2019 will be the first of a three-year commitment, delivered
in conjunction with Tourism Ireland and Failte Ireland. The The group behind the Spar, Eurospar and Vivo brands now provides its
timing of the 8 week programme will build on the success of distribution advisory and marketing service to more than 400 grocery
the 2016 Year of Food and Drink and coincides with Northern stores around the province. That number is steadily growing.
Ireland winning ‘Best Food Destination’ at the International
Travel and Tourism Awards 2018/19. Last month the retail and wholesale business submitted planning
applications to demolish and redevelop petrol station retail stores on the
Information sessions Doury Road in Ballymena and Station Road in Doagh. The group is also
Find out more at one of the following information sessions: planning a major upgrade of the Spar store on Mill Street in Tandragee.
30 May 2019 - Clandeboye Lodge Hotel, Bangor Other applications submitted so far in 2019 relate to stores in
31 May - Hill of the O’Neill & Ranfurly House, Dungannon Carrickfergus, Glengormley, Portaferry, Larne and Newtownards.
3 June - Bishop's Gate Hotel, Derry~Londonderry
14 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEEMPLOYMENT LAW UPDATE
EMPLOYMENT LAW UPDATE
The Latest In Employment Law This Month, Ensure You Are Compliant
Bullying & Harassment
in the Workplace
The focus on this update is the elimination of bullying and
harassment in the workplace and what can be done to mitigate
employee claims to the Office of the Industrial Tribunal in pursuit
of litigation against organizations.
The first port of call is the dignity at work/bullying & harassment
policy that the organization has in place. Secondly, the training of
staff in the aware ness of diversity, equality and inclusion will be
looked at and scrutinized in terms of the frequency of the training
and the content of the training.
The question will be asked, how are staff to know what is acceptable
and what it not if it has not been explicitly outlined by the company?
LGBTQ Awareness Month
Bullying and harassment are not necessarily face to face. They may
also occur in written communications, email, phone. It may make TAn employee has the right not to be less favorably treated on
someone feel anxious and humiliated and/or, invoke feelings of the basis of their actual or perceived sexual orientation, gender,
anger and frustration at being unable to cope. gender reassignment, to name but a few!
According to Stonewall UK Statistics:
Almost 1 in 5 LGBT staff have been the target of negative
comments or conduct from work colleagues in the last
year because they’re LGBTQ.
12.5% of trans people have been physically attacked by
customers or colleagues in the last year because of being
trans.
1 in 8 lesbian, gay and bi people wouldn’t feel comfortable
No such thing as a reporting homophobic bullying to their employer.
silly question... 20% of LGBTQ people who were looking for work said
they were discriminated against because of their sexual
orientation and/or gender identity while trying to get a
Q: What are the fair reasons to dismiss an employee?
job in the last year.
A: The five main categories covered by the Employment Rights
(NI) Order 1996 are Conduct, Capability, Redundancy, Illegality and
It is important to have policies to protect those who are protected
Some Other Substantial Reason (SOSR).
in discrimination legislation.
Q: I have a high turnover of staff, what is the reason?
Employee Discrimination
A: Looking deeper into the issues which are prominent in the
workforce is necessary. The most common cause for turnover is job
satisfaction.
In the case of [Austin v Samuel Grant (North East) Ltd 2012, ET],
CCEA Grading Change
says that employees who said that another employee was gay
for not liking football. After investigation there seemed to be no
malice in the words spoken.
The examination body, CCEA, has changed the grading systems for
all those undertaking examinations in May/June 2019.The method The HR manager stated that the grievance was not upheld because
behind the change is to make the qualifications comparable to the it was workplace banter and common language within the north of
mainland UK equivalent. England. The tribunal disagreed and found in the Claimant’s favor.
This is applicable for school-leavers applying to businesses in the Employees who are not capable of doing their job, with
upcoming months. Full information can be found on the CCEA the additive of potential to endanger lives, can be fairly
website. dismissed
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 15FOOD EVENTS
FOOD EVENTS in NI & ROI
June & July
June 13-16: Taste of Dublin 2019
June 14-16: Westport Food Festival, May
June 15-16: Irish Country Lifestyle Festival,
Galway Racecourse
June 15-16: Cork Summer Show
Curraheen
June 16: Limerick Garden Festival
June 21-23: Body and Soul
Ballinlough, Co. Westmeath LAUNCHING SOON.....
June 21-23: Stoneybatter Festival, Dublin Carol's Stock Market plans to add two
new all-natural, gluten free traditional
June 22-23: Cong Food Village Festival gravies to her current range of cooking
stocks and beef bone broth.
June 22-23: BiaLover, Athenry
The gravies will come in two flavours;
June 29-30: Taste of Wicklow 2019, beef and chicken and have no additives
Wicklow or preservatives.
June 29-30: Irish Game Fair All Carol's products are manufactured
Shanes Castle, Antrim in-house at her production facility in Derry.
July 3-7: For more information, go to
Kilmore Quay Seafood Festival www.carolsstockmarket.com.
Wexford
July 5-7: Galway International Food & Craft
Festival, Salthill
July 7-13: Ballina Salmon Festival, Mayo
July 18: Glas, Citywest, Dublin
July 27-28: Off The Street Food Festival,
Letterkenny
July TBC: Valentia Island
King Scallop Festival
July TBC: Wings Food Fest, Bray
July TBC: Connemara Oyster Festival,
Galway
16 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEIn order to achieve 100% control at high
In order to achieve 100% control at high
throughput rates, sophisticated
throughput rates, sophisticated
solutions are employed. Our metal
solutions are employed. Our metal
detection systems can also be combined
detection systems can also be combined
with
with anan inline
inline checkweigher.
checkweigher. This
This
ensures both contaminant removal as as
ensures both contaminant removal
well
well asas non-compliant
non-compliant oror underweight
underweight
packs. Non-magnetic stainless
packs. Non-magnetic stainless steel steel
andand
non-ferrous metals are also
non-ferrous metals are also safelysafely
detected
detected inin aluminium
aluminium wrapped
wrapped foods.
foods.
METAL
DETECTION
DETECTION CCAAL
LIBIB
RRAA
TTIOIO
NNCC
ERER
TT
DETECT CRITICAL
CRITICAL
CONTAMINATION
CONTAMINATION THE
THEDANGER
METAL
DANGEROF
OF
METALFRAGMENT
FRAGMENT
During
During grinding,
grinding, chopping
choppingand
andmincing
mincingprocesses
processesthe
therisk
riskofof
contamination is high and quality management during
contamination is high and quality management during meat meat CONTAMINATION
CONTAMINATION
production,
production, packaging
packagingandandlabelling
labellingisisof
ofparamount
paramountimportance
importancefor for
food
food manufacturers.
manufacturers. At AtGlobeWeigh
GlobeWeighGroup,Group,we
weintroduce
introducesolutions
solutions It It nearly
is is impossible
nearly impossibletoto
stop metal
stop metal
to
to enable
enable manufacturers
manufacturersto tomeet
meetstrict
strictfood
foodsafety
safetyand
andtraceability
traceability
requirements. fragments entering a process
fragments entering a process line.
line.
requirements.
Processing
Processing equipment
equipment will wear,
will wear,
especially
especially with metal-to-metal
with metal-to-metal contact,
contact,
and there will be equipment failures
and there will be equipment failures
(e.g. valves, screens, conveyors, etc.).
(e.g. valves, screens, conveyors, etc.).
Metal fragment contamination in your
Metal fragment contamination in your
meat products, can cause potential
meat products, can cause potential
harm to your consumers, and serious
harm to your consumers, and serious
Our inspection systems continuously monitor all finished goods implications for your business.
Our inspection systems implications for your business.
packs prior to release forcontinuously monitor
sale. This ensures anyall finished goods
contaminant Contamination through metal fragments
packs prior to release for sale. This ensures any contaminant
intruded during processing will be detected and removed. This Contamination through metal fragments
intruded during processing willintegrity
be detected andtheremoved. This is surprisingly common, and it's your
guarantees product safety and through production is surprisingly common, and it's your
guarantees product safety and integrity through the production due diligence to ensure that everything
process, and meets IFS and HACCP guidelines, national and legal due diligence to ensure that everything
process, and
regulations meets
and IFS
other and HACCP guidelines,
trade-specific national and legal
requirements. you produce is free of these dangers.
regulations and other trade-specific requirements. you produce is free of these dangers.
For more information: www.globeweigh.com Email: sales@globeweigh.com Call: 028 3884 0714
For more information: www.globeweigh.com Email: sales@globeweigh.com Call: 028 3884 0714Offering endless application and possibilities,
the full range of World Grills & Marinades from
Verstegen will instantly add value to your fresh
counters and most importantly deliver a burst of
pure colour and flavour to your fresh products.
WORLD GRILL
SMOKY BARBEQUE
Our Head Chef Eoin McKenna is a new addition to
our Customer Service Team with new innovative
ideas for butchers using Verstegen products.
For further information on organising a demo or
queries please contact Eoin on 087 2421396
or email eoin@cfgaynor.com
MARINADE CARIBBEAN Our Sales Representative for the area is Paul Moody
for any information on sales/orders. Please contact
Paul on +447917543900 or email paul@cfgaynor.com
WORLD GRILL
ROYAL MINT & ROSEMARYCORPORATE PARTNER NEWS - KENNEDY BACON
KENNEDY BACON
Bacon at its Best
The rusk used is 100% pea flake, the honey roast spice gives them a sweet moreish flavour.
The RRP is £3.50 per 400g. A pack contains 10 sausages.
We are in the process of making new pouches for the sausages.
At the moment they have standard labels.
Kennedy’s produce delicious gluten free sausages with 79.74% declarable meat
and no excess fat. The sausages are made by hand in our
factory using shoulder and belly meat.
Producer of Award Winning
Dry Cured Artisan Bacon and Gammons
30 Glenhordial Rd,
Omagh tel: 078 1860 5689
BT79 7JT www.kennedybacon.co.uk
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 19MEET THE MEMBER Brackens Craft Butchers Mullingar Seamus Bracken has been a member of Butchery Excellence now for three years. His shop is based in Mullingar Co.Westmeath. He has invested in a new shop refit recently and the results are brilliant. Seamus is a very friendly guy and his team around him are second to none. Seamus always stives to do his best and that can certainly be seen in his new refit. Seamus believes that the success to a great butcher shop is being able to tell the customer how to cook the meat. Seamus has won many awards for his cooking techniques and he has his staff trained to a tee on customer service tips. Take a look for yourself. Editor | Rhonda Montgomery Fresh Food Courtyard, Waterford The Fresh Food Courtyard is based in Dungarven Co.Waterford. Jimmy and the team have been members of Butchery Excellence now for 6 months. Their shop os farm shop style and the decor inside and outside the shop is first class. Their marketing in the shop is excellent and the use of their brand and butchery excellence brand is the best we have seen in a while. This business is headed up by Jimmy Burrows and he won 3 Gold Awards in April in the All Ireland Sausage Competition recently. He has a range of meat on display, RTC meals, Ready Meals and a large range of condiments, fruit and veg on sale. All in all, this is a great stop in Waterford. Editor | Rhonda Montgomery 20 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE
MEET THE MEMBER
McKay Family Butchers, Dungiven
It seems that the high street is a tough place to operate wherever you are in Northern Ireland. Dungiven
in Co Derry has been hit like most, although being a construction town it has felt the pinch doubly hard.
McKay Family Butchers has been on the main street in the town
for the past 15 years. Along with a shop in Ballycastle for the past
38 years, the butchery has a wealth of experience in sourcing high
quality local meat and this has helped the business weather the past
few difficult years in retail.
A finalist in the Neighbourhood Retailer Awards 2013, the butcher is
still doing good business despite many retailers in the area suffering
during the recession. “Things are going well for us,” reports
Fergal McKay, who works in the company with his father Sean.
“However, around us are lots of empty shop units in what
was once a thriving small town. It’s sad to see the local
essential shops moving away from the main road here –
the Post Office, the fruit and veg shop – and much of this is
caused by the lack of car parking. Dungiven has basically
become a town you drive through as there is nowhere to
stop.”
Despite this, McKay Family Butchers continues to trade well and
Fergal puts this down to ensuring that shoppers get the produce they The beef is matured on the bone for at least 24 days ensuring a
want at the right price along with unquestionable customer service. great taste. Likewise, all the fish is delivered fresh from Donegal.
“You have to ensure that the products you are selling are That means local produce and local service all from a trusted local
of high quality and are value for money. In our case, if a butcher, which is a member of the Northern Ireland Master Butcher
customer comes in to the shop, they have made the effort Association.
to find a parking space or walk around the town so we
have to look after them. “Butchery has completely changed these days. The
“If footfall is down I need them to spend so having good traditional butcher selling red meat, mince, chicken is
clean attractive displays and convenience products is long gone. You are selling new products; customers are
key.” changing, tastes are changing and trends are changing.
A customer that may have come in a bought a chicken
Fergal and the team are now offering pre-packs and deals on such in the past now wants four chicken fillets and they want
as three products for £10, as well as items at fixed prices such as them diced for a stir fry.”
chicken and rump steaks – all designed to offer the customer quality He added: “Many people just want quicker meals and we
and value. have to cater for time poor customers.”
The business boasts broad spectrum of customers from young
families to the elderly. Fergal and the team give the younger
customers recipes and ideas from the product range.
“It is good to see the younger generation coming though
as they are the future of the business,” said Fergal.
Aside from being available in the Dungiven store, McKay pre-pack
products are available in a local Spar store and the Ballycastle shop
supplies four convenience stores in its local area.
Fergal believes that the local butcher remains a force on the high
street because it’s one of the specialist trades that the multiples fail
to replicate.
“The supermarket will brand the products and make them
look the part. However, you go into a local butcher and he
will have the knowledge and the supermarket can’t offer
“People want to know exactly how much the meat is going that. That’s their downfall.”
to cost these days. We have many value added products,
marinated or oven-ready products which is good for Looking ahead to 2014, Fergal and the team will continue to grow
families as it’s clean and easy. the business and he’s positive that things are on the up.
“We don’t have a deli as we have a SuperValu and “It’s a lot of work and a lot of hours but I think there is a
Eurospar behind us, just off the main street, so we rely on definite upturn now. We have noticed a change and people
the convenience options.” are spending a bit more and there is more employment
When it comes to quality, the business prides itself on the fact that it returning to the area. So hopefully that will improve in
has the very best quality beef, lamb, pork and poultry – all sourced 2014 and beyond.”
locally and meet Farm Quality Assured standards.
BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINE 21FOOD INDUSTRY NEWS
HILLSBOROUGH FARMERS’ MARKET Asda removes
RETURNS DURING SUMMER MONTHS 6500 tonnes of
The markets are scheduled to take place on plastic from own
brand packaging
the last Saturday of each summer month,
the first of which is taking place on Saturday
25th May from 10am-3pm in the picturesque
setting of the Dark Walk at Hillsborough The milestone marks a significant step
Fort. This year will see an additional fourth towards the supermarket’s ongoing
market being added to the line-up on the commitment to reducing the amount of
last Saturday of August, giving visitors plastic used in product packaging.
even more opportunity to enjoy all that the Through product innovation and redesign,
specialist traders, local to the council area Asda has reduced plastic in almost 1000
and from further afield, have to offer. individual product lines – from fresh fruit
and veg to electronics and homewares
Visitors can once again expect an array – removing the equivalent weight of 600
of seasonal produce with additional million empty plastic bottles.
offerings to include horticulture and delicious offering of veg roll, burgers, steaks
handmade organic skincare. Marketgoers and joints from their free-range, grass-fed Some of the changes implemented over the
will experience a delicious array of fresh, Dexter beef herd. Award-winning produce last 12 months include:
artisan foods and home-grown favourites, will also be available including a fine • Swapping family chilled ready meal trays
including speciality rare-breed meats, range of mouth-watering French patisserie from black plastic to foil
seasonal and local vegetables, award- from Mange Tout Deli. Popular artisan • Changing pizza bases from non-recyclable
winning charcuterie, preserves, chutneys producers, many of whom have grown to be polystyrene to fully recyclable cardboard
and pickles, Irish Artisan Cheeses, fresh popular draws to the Hillsborough Farmers’ • Replacing 5 million plastic bags on its
bread and cakes. Markets, include Ke Nako Biltong, Bara bedding range with a cardboard band
Bakehouse, Wee ChoCo, Tom and Ollie, as • Taking plastic covers off over 50 million
Local producers attending the first of the well as Indie Fude’s artisan Irish cheese stall greetings cards
Hillsborough Farmers’ Markets will include and The Parson’s Nose pantry of homemade • Removing plastic windows and film from
Castlescreen Farm, who will showcase their breads and cakes. over 1.6 million mince pies at Christmas.
Is the UK ready to go
cashless?
According to a recent survey, Britain is becoming more and more
dependent on digital payments. Just a decade ago, six out of ten
transactions were cash. But today, only three in ten transactions
are cash. Researchers predict that by 2035, it could be as low as
one in ten.
In July 2018, UK Finance launched the Access to Cash Review to
look at the future of cash access across the UK. The review was
Sainsbury’s & Asda merger
conducted over a series of six months, with research into trends in
payment methods and the financial and economic drivers of the
blocked by UK watchdog
cash economy. The Competition and Markets Authority (CMA) said that UK
shoppers and motorists would be worse off if Sainsbury’s and Asda
New technology is making payments easier and faster than ever were allowed to merge. The second and third largest supermarkets
before – making more traditional payment methods a thing of the in the UK agreed to end the deal, but Sainsbury’s boss Mike
past. The introduction of contactless payment dramatically drove Coupe said the regulator was “effectively taking £1bn out of
this growth forward, with nearly 119m contactless cards being customers’ pockets”.
issued by the end of 2017.
“The local grocery market is rapidly changing. Growing
Millions of people are still using cash for their day-to-day numbers of consumers are moving away from the
transactions, including charitable giving, paying cleaners, and multiples and toward independent retailers. More and
taxi fares. Studies also showed that while over half of adults made more consumers are no longer doing a weekly trolley
digital payments, the majority of these adults are under age 40, shop and instead switching to a basket shop several
whilst those over 65 are more likely to use cash. times a week with our members. Convenience is the top
priority for consumers, rather than a weekly trolley shop.
As Britain moves towards a more cashless society, it is crucial that This is the future of food retailing-not more big stores
no one gets left behind. and less choice for consumers which this merger would
have led to.”
22 BUTCHERY EXCELLENCE INTERNATIONAL MAGAZINEYou can also read
