Gourmet flavoured oils and essences win business in Britain
En Place Foods (UK) in Northern Ireland has won initial business in Britain for a radically new range of flavoured oils, essences, pestos, tapenades and chutneys.
Formed by top chef Paul Clarke and Peter Hannan, managing director of award winning Hannan Meats, En Place Foods is applying molecular gastronomy techniques in the development of a portfolio of highly innovative products aimed at high-end chefs in particular.
Hannan Meats, a processor of beef, pork, lamb and dry-cured bacon to foodservice in Great Britain, the Republic of Ireland and Northern Ireland has gained several UK Great Taste Awards for its meat products and now has a base in Newcastle upon Tyne and distribution deals with food businesses in England.
In addition to supplying high-end foodservice through its En Place Ingredients for Cooks label, the company has diversified into retail with a series of contracts in Britain which have included upmarket stores in central London including the prestigious Food Hall at Harrods. Retail products are being developed under the Moyallon Love Food brand.
Moyallon is an established and award-winning brand associated with unique dry-aging techniques for meats such as bacon. Among new products from the company, which is based in Cookstown in County Tyrone at Northern Ireland's food technology centre, are Black Bean and Chilli Dressing, Honey and Mustard Marinade and Barbecue Relish. The company is also developing a range of dry-rub marinades which enhance the flavours when fully cooked and the seasoning likely to be most effective.
Paul Clarke, an experienced executive chef, who formed the business last year with Mr Hannan, says: "We are positioning the company in the speciality food market producing products based on innovative recipes, quality packaging and high sensory flavour properties to achieve uniqueness and premium pricing.
"Our primary market is foodservice especially professional chefs seeking different products for creative menus. To achieve this, we are developing a range of gourmet 'short cut' products that are natural in flavour and appearance enabling chefs to save time without compromising quality.
"The retail sector will initially generate 20 per cent of turnover and will focus on a re-launch of the Moyallon brand particularly for the high end stores and hampers. The Moyallon business was acquired by Mr Hannan last year.
"The initial product range will include fresh oils, infused and flavoured oils, pestos and tapenades, reductions and essences, chutneys and relishes and oriental pastes and dressings.
"Market opportunities for the products we are developing are significant. Irish speciality foods have a predicted growth rate of 65 per cent over the next 10 years with sales via the Internet and delicatessen/speciality stores forecast to have the highest growth rates.
"Research shows that the UK speciality food market has experienced above average growth over recent years, with Datamonitor projecting growth of 5.5 per cent year on year. The market is valued at over £3 billion," he adds.