Welsh Food & Drink Producers Head North For Trade Showcase
Welsh drinks producers hope to make inroads into the north of England’s vibrant hospitality sector by attending one of the industry’s most important trade events - Northern Restaurant & Bar (NRB22).
Held at Manchester Central Convention Complex (March 15th & 16th), NRB returns after a two-year break. As the first event of its kind outside of Wales for the group since early 2020, it brings a buzz of anticipation for the six Welsh producers who are exhibiting under the auspices of Cywain.
Hafod Brewing Company Ltd, Mug Run Coffee, Gasm Drinks, Flowerhorn Brewery, The Fungtional Brew Company Ltd, and Derw Coffee will be showing their ranges of alcoholic and non-alcoholic drinks, which they hope will catch the eye of potential customers across the Welsh border.
With a network of development managers throughout Wales, the Cywain project works with Welsh food and drink producers, helping them grow and develop their business, with support in a range of areas, including marketing, brand development and finance.
Since 2018, Cywain’s dedicated team has helped more than 1,000 food and drink businesses in Wales to grow – and collectively, these small businesses represent a turnover of £618 million.
Collaboration is key to driving growth, and Cywain facilitates the Food & Drink Wales’ Fine Food, Seafood and Honey clusters, bringing like-minded businesses together to share knowledge, increase productivity, and stimulate new business.
Therefore, the stand at NRB22 will also feature a display of products by members of Fine Food Cluster.
Alex James, Cywain’s Marketing and Events Team Leader, said, “We specialise in helping our clients to maximise their potential in a competitive world. Working closely with a range of companies we have enabled them to bring their world-class products to market both here in the UK and internationally.
“Therefore, attending events such as NRB22 is incredibly important for businesses who have the desire to grow their customer base beyond the Welsh border.
“We also want to demonstrate to hospitality and trade customers in Manchester and the north of England the easy accessibility of innovative and high-quality Welsh produce, which can bring an extra dimension to their menus and bar offering.”
During NRB22 Cywain is holding an ‘open house’ at its stand (C69) for members of the media who want to know more about the products on display, and the wider Welsh food and drink industry.
Alex James said, “There’ll be a warm welcome for anyone who would like to meet the producers, sample products, and hear more about how Welsh food and drink is so unique and can enhance their customer offering.”
THREE PRODUCERS WILL BE FEATURED EACH DAY ON THE
CYWAIN STAND - C69.
TUESDAY – MARCH 15th
HAFOD BREWING COMPANY LTD
Based in the North Wales market town of Mold, the Hafod Brewing Company prides itself on its ‘deliciously modern Welsh brewing’.
The family-run enterprise began in 2011 when owner and head brewer Phill Blanchard built his first 1-barrel brew kit. Now operating from a specially commissioned 15-barrel brewhouse that includes a malt mill and steam-heated vessels, where the Hafod team produce a diverse range of award-winning beautifully balanced cask, keg and bottled ales.
Hafod is taking nine beers to the Northern Restaurant & Bar show, six of which are Great Taste Award-winners, including the 2-star gold winner and the brewery’s flagship beer – Landmark Best Bitter. Also in the line-up are Sunrise, Freestyle, Moel Famau, Moldbreaker, Dark Times, Fado, Dubbel, Pilgrim, and Powerhaus.
Hafod’s general manager, Martin Godfrey, said, “Northern Restaurant and Bar is a great opportunity for us to showcase our beers to a wider audience and make contacts for wholesale and distribution listings.”
More information: www.welshbeer.com
MUG RUN COFFEE
Mug Run Coffee prides itself on bringing out the deep flavour of each of the speciality coffees that they source from across the world.
Founded in Rhyl by Tim Parry, they roast the finest single origin and blended coffee, in large and small quantities, and deliver it to you freshly ground or as whole beans.
Mug Run is committed to only using compostable packaging and ethically supporting growers when sourcing their beans, all whilst providing great coffee!
The family-run business also offers stockists one-to-one support, bespoke labelling and custom blends produced to order.
At Northern Restaurant & Bar, Mug Run will have its single origin and blended coffees brewed for you to taste – including their signature ‘Shed Blend’ - and have example bags and packaging on show.
Business Development Manager, Aisha Warburton, said, “We see this event as an opportunity for us to showcase our love of great coffee to potential stockists and customers, people will be able to come and discuss what they need and taste some of what we have to offer.”
More information: www.mug-run.com
Inspired by traditional sloe gin and champagne cocktails sipped for generations at countryside events, Montgomeryshire couple Sam and Richard Davies launched Gasm Drinks in the summer of 2019.
Blending prosecco, fine gin, and handpicked fruits, Gasm’s drinks have been likened to a ‘Kir Royale with a gin kick’. The result is an intense flavour that captures both the spirit of summer days and cosy winter nights.
The drinks are beautifully presented and available in three flavours – Sloeberry, Raspberry, and Plum – and two bottle sizes (75cl and 37.5cl). Gasm’s delicious cocktails are an ideal accompaniment for any occasion, from weddings, festivals, and outdoor country pursuits to intimate indoor gatherings.
Co-owner, Sam Davies, said, “We attended a few events towards the end of last year which went really well. Northern Restaurant and Bar is ideal for us, as we already have connections with a few restaurants in Manchester. We hope to build on those relationships and also bring Gasm to an even wider audience.”
More information: www.gasmdrinks.co.uk
WEDNESDAY – MARCH 16th
Flowerhorn Brewery is run by friends Andrew Traynor and Arran McHugh, who share a love of craft beer.
After leaving university, both got jobs in the brewing industry, and in 2019 they launched Flowerhorn Brewery – initially operating from a garage. The business is now run from a dedicated unit in Cardiff where they are brewing on a 5BBL brewhouse.
They recently acquired a canning line and an additional fermentation tank. Flowerhorn’s base is also home to a taproom and street food venue at weekends where people can drink the freshest beer just metres from where it was brewed.
The pair use high-quality fresh ingredients combined with surreal and distinctive branding. At Northern Restaurant and Bar will be Flowerhorn’s core beers - Yawn, Capo and Bits, as well as some rotational special beers.
Co-founder Andrew Traynor said, “We would like to grow our brand awareness in Manchester. We are now ready to start growing our distribution, and we’d be interested in talking to pubs, bars and bottle shops to see if they’d be interested in stocking our beers. We’d also like to begin conversations with some regional wholesalers who can help us grow our distribution and become a long-term partner to Flowerhorn!”
More information: www.flowerhorn.co.uk
THE FUNGTIONAL BREW COMPANY LTD.
Adaptogenic alcohol-free craft beer will be on show from The Fungtional Brew Company Ltd from Llanbedrog in Gwynedd.
Vegan, and gluten-free, Fungtn is the first alcohol-free craft beer to be brewed with adaptogenic functional mushrooms – a lesser-known classification of fungi, which are lauded for their ‘super food’ properties.
Award-winning Fungtn’s creator Zoey Henderson has drawn on the experience of working in the alcohol-free hospitality sector and her interest in naturopathic nutrition and herbs and botanicals in positive wellness.
While brewed with mushrooms, the Fungtn beers do not taste ‘mushroomy’; instead, they complement the hops. The result is a new category of adult occasion drinks that perfectly cross over from health and wellness to the alcohol-free sector.
There are three beers in the Fungtn range: Chaga Lager, which is made with Chaga mushroom extract; Lion’s Mane IPA is brewed with Lion’s Made mushrooms; and Reishi Citra Beer which contains Reishi Mushroom extract.
Zoey Henderson said, “The company started online in 2020, but we are building up our list of retail customers, as well as exporting to the EU, USA, and Canada. We hope that being at Northern Restaurant and Bar will put us on the radar of more stockists in the north of England and bars and restaurants. People are looking for healthier alternatives, and beers such as Fungtn are part of that exciting trend.”
More information: www.fungtn.com
A fusion of Welsh and Balinese heritage gives the award-winning Derw Coffee Anglesey Cold Brew Coffee Liqueur its unique flavour profile.
Produced by Wales’ first cold brew coffee producer, the liqueur results from a 16-hour brewing process using ethically sourced 100% Arabica beans and fresh Welsh water.
Chris and Intan Bristow wanted to create a delicious product that combined their family roots. They have subtly infused tonka beans with the bold intensity of their original espresso strength cold brew coffee to produce a liqueur with aromatic tasting notes of vanilla and coconut.
Also, with 75% less sugar than most liqueurs, it is full of flavour without a syrupy feel.
Wonderfully versatile, Derw’s liqueur is fabulous on its own, over ice, in cocktails, and in desserts like affogato or tiramisu. It is available in large (500ml) bottles, ideal for trade customers, and smaller (100ml) bottles that are perfect for hampers and gifts.
Chris Bristow said, “We would love to see our coffee liqueur being used in bars and restaurants all around the North West. It is a premium liqueur with a complex flavour, so we are looking to connect with cocktail bars who like to experiment and develop fantastic flavours in their creations, especially those who prefer to source local, small-batch products. We are also keen to meet restaurants who want something special for their desserts.”
More information: www.derwcoffee.co.uk
NOTES TO EDITORS
Welsh food and drink producers will be exhibiting with Cywain at the Northern Restaurant and Bar show in Manchester.
Cywain works with small and medium-sized producers to enable development, growth and awareness of Welsh food and drink. Areas of focus include helping to develop vision and capacity, adding value to products, improving sales and targeting new markets.
Cywain is a project designed and developed by Menter a Busnes and received funding through the Welsh Government Rural Communities - Rural Development Programme 2014-2020, which is funded by the European Agricultural Fund for Rural Development and the Welsh Government.
Cywain also leads on Wales' Fine Food Cluster, Honey Cluster and Seafood Cluster, targeting more established businesses that are keen to drive business growth through networking and collaboration.
About Menter a Busnes
Established in 1989, Menter a Busnes has grown to be one of Wales’ leading economic development companies. With headquarters in Aberystwyth, the company specialises in supporting new businesses, business growth, agriculture, skills development and food and drink sectors throughout Wales. It manages a number of programmes on behalf of the Welsh Government including Farming Connect and Cywain.
For more information, please contact:
Cywain Marketing Officer