Processing News French love Label Rouge
Latest export returns show Label Rouge Scottish salmon’s popularity continuing to grow. Following another period of strong growth in 2014, almost 7,000 tonnes made its way to France last year. Label Rouge Scottish salmon celebrates its 23rd anniversary since the French government award- ed its prestigious mark of distinction. For more than 10 years, Scottish salmon was
Royal fishmonger celebrates 300th anniversary
FISHMONGER to the Queen, RR Spink & Sons, celebrates its 300th anniversary this year by teaming up with a Miche- lin-starred chef. Mark Sargeant will become an ambassa- dor for the company’s smoked trout and throughout the year will devise easy to prepare RR Spink & Sons recipes. He said: ‘Smoked trout is a bit of a dark horse, often over- shadowed by its big cousin, the smoked salmon. ‘What few people know is that smoked trout has a more
delicate flavour and texture than salmon, making it a really versatile ingredient. ‘In this landmark 300th year, RR Spink & Sons is in a unique position to champion delicious smoked trout. ‘
Spink is also marking its anniversary by launching a limited edition of 300 smoked trout fillets, retailing at £300 each from a luxury food and drink retailer, due to be announced in the coming months. Created by Spink’s resident chef, Scott Fraser, the recipe draws inspiration from
the 300-mile journey between Loch Etive, where the trout is farmed, and Arbroath, Spink & Sons’ ances- tral home.
RR Spink & Sons chairman Alastair Salvesen said: ‘This is an opportunity to cel- ebrate the hard work and dedication of the current and past gen- erations, and a chance to encourage more people to discover and enjoy smoked trout. ‘While people are traditionally more familiar with Scottish smoked salmon, our ethically farmed smoked trout is more than a match.’’
the only non-French food to meet the quality scheme’s rigorous standards. Scott Landsburgh, chief executive of Scottish Salmon Producers’ Organisation, said: ‘We are delighted to see the popularity of Label Rouge Scottish salmon continue to rise. ‘The French are renowned for their refined
tastes, and these results prove how implementing high production standards to produce quality and distinct flavours can help succeed in this market where superior healthy food is key.’ Label Rouge Scottish salmon is a niche product developed specifically for the French market.
Chippies report rising sales
The UK fish and chips sector has reported a rise in sales and vol- ume, with average prices up to around £5.50, the level they were at three years ago.
The growth in demand is believed to be down to improvements made by the industry in presentation and standards, with shops making more effort with branding and promotions. The public’s increased awareness of seafood in general is also thought to be behind increased sales.
Markets make flat year for Birds Eye owner
Master Chef of France Christophe Prud’homme holding Label Rouge Scottish salmon
French love Label Rouge “We are delighted to see the
popularity of Label Rouge Scottish salmon continue to rise
” Grimsby scenic backdrop for Young’s rebrand
YOUNG’S Seafood is to rebrand its entire range of fish products with Grimsby docks and the nearby beach as a backdrop. The phased roll out of the rebrand, across all categories with chilled following frozen later on in the year, is the first for the Grimsby based company in over a decade. Young’s said it marks the brand’s commitment to quality, lead-
ership and innovation. Shoppers will first see the branding on the new recipe Chip Shop range, which celebrates 30 years on Britain’s supermarket shelves this March. Young’s Chip Shop kicks off a full roll out process, which will
extend to all ranges and temperature regimes, including the highly successful Gastro range of restaurant quality fish dishes, now worth £22.3 million. The new branding will also be applied to Young’s fish pie range, following the launch of new and improved recipes last year. The phased roll out will work through all brands in Young’s Frozen portfolio, with the new Young’s Master Brand extending to the chilled range, which includes more than 40 different fish dishes,
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later in the year. Young’s said its brand has seen a signifi-
cant improvement in fortunes of late and is now valued at more than £225 million across both frozen and chilled.
THE Iglo group, which markets under the Birds Eye brand in Britain, said sales last year were generally flat, largely due to difficult market- ing conditions in the UK and Germany. However, net sales did manage to grow in eight out of the group’s 12 markets, with Italy showing some of the best results. Overall, gross profit margins were up 1.8 per cent year on year, while the company successful- ly completed refinancing with annual interest savings of £14 million. The overall debt has been reduced by £100 million. Birds Eye is best known in the UK for its fish fingers and frozen peas and is Britain’s second largest seafood producer. Iglo said the European retail market contin- ued to be challenging throughout 2014.
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