Testimonials

Pentrefelin, a small family farm in Llandyrnog, Vale of Clwyd, is a cow and calf micro-dairy that milks a handful of heritage breed Red Poll cows.

On the edge of the Menai Strait in Anglesey, an innovative food production business began in 1997 when entrepreneurs Alison Lea-Wilson and Nicki Hughes left a pan of seawater bubbling on the Aga. They uncovered the exceptional sea salt that has become known as Halen Môn and has since earnt the Protected Designation of Origin status.

With European Union funding through the Welsh Government, a partnership was formed between Bangor University and a local shellfish business, Menai Seafood Company, to develop sustainable ways to farm mussels around Wales.

Established in 2013, Mountain Produce grow leafy salad products, selling to pubs and restaurants in the local area.

Angel Feathers is a small family run distillery in Denbighshire, North Wales producing gin, vodka and rum with nature and sustainability at its core. Located on the Moel Famau, the highest peak in the Clwydian Range, everything is picked, prepared and crafted in their own kitchen boasting a five star food hygiene rating.

The team at Snowdonia Wagyu pride themselves on producing the best quality Wagyu beef and care passionately for the welfare of the animals, the environment and farming sustainably.

Having received funding from Project HELIX, Anglesey Brewhouse was able to attend an introductory brewing workshop, in partnership with Brewlab, at the Food Technology Centre.

The Food Technology Centre has been supporting Dylan's since 2015 and is still ongoing today. Dylan's was looking to venture into new markets with the development of ambient chilled versions of their restaurant quality sauces.

Edwards of Conwy has worked with the Food Technology Centre since 2017 on a number of projects. Having purchased another production site in 2017 they needed to expand on their workforce in order to help with the demands of the new site.

Under Project HELIX the company contacted the Food Technology Centre for support in their annual SALSA Gap Analysis.

Lockdown Lobsters began in March 2020 with a simple mission to help a fisherman, Sion Williams, from North Wales to sell his sustainably caught lobsters in London during the COVID-19 lockdown.

9 Meals From Anarchy, based in Saltney, bordering the counties of Flintshire and Cheshire, started by growing high quality organic vegetable produce and delivering it to local customers and restaurants.

Since late 2018, the Food Technology Centre has provided a breadth of support in terms of product testing and training.

On obtaining the Project HELIX funding, Parisella's Ice Cream requested assistance from the Food Technology Centre in reaching the SALSA accreditation. However, following an approach by the National Trust at Bodnant Gardens, it was deemed more beneficial to change to the STS food safety standards and certifications, which would be more appropriate for their new client.

Having received funding from Project HELIX, Patchwork Foods approached the Food Technology Centre for assistance to extend the product life of their chicken liver pâté and for product testing on a large range of chutneys, jams, relishes and marmalades.

The Food Technology Centre had been working with Red Boat for many years when the ice cream company approached them in 2019 for advice on gaining SALSA accreditation for their Beaumaris ice cream parlour.

Sabor de Amor has over the years received Project HELIX support through the Food Technology Centre in Llangefni for product development and guidance in maintaining its SALSA level.

The Food Technology Centre has been supporting The Pudding Compartment since the inception of its first product over a decade ago. In 2012, the company sought to gain SALSA accreditation but the first site in Abergele was not deemed suitable.