Project brief:

Helen Holland approached the Food Technology Centre back in 2007 with the idea of creating a luxury range of ice cream which she could sell directly to the consumer. Having carried out extensive market research to ascertain if there was demand for her ice cream Helen felt confident in progressing with her vision of being a market leader in North Wales for her hand made luxury ice cream. Having had no previous experience of making ice cream Helen was truly in the hands of the centre where she was trained, mentored and guided how to make her ice cream.

The most challenging perspective of this Objective One funded project was to help and guide Helen with sourcing the best ingredients, cost prices v's selling price, best use of equipment, labelling, packaging, food hygiene etc.

Impact:

Having started off from four flavours, Môn ar Lwy is now producing over 40 different flavours. Her clients includes retailers, local restaurants and country house hotels, delicatessens, bed & breakfasts, tourist attractions and attends all major food festivals in Wales during the calendar year.

Helen has gone from strength to strength, her boundless energy has seen her rewarded with a Great Taste Award for her 'Bursting blueberry' ice cream, and a True Taste Award for her 'Vanilla and Honeycomb' ice cream. She also won 'She business woman of the year for Anglesey and Gwynedd' and has also been nominated for the Daily Post business woman of the year. Her reputation for innovative and quality ice cream is making her a well known business on the food circuit in Wales.

Having started production at the Food Technology Centre she is now expanding her business by building her own on farm dairy which will see her capacity for production increase to reflect the growing demand for her award winning ice cream.

Feedback:

Helen has been a big advocate of the centre and continuously promotes the centre and its staff when she the opportunity arises, in fact Helen stated that the service received from the Food Technology Centre was "exceptional, friendly and professional service and always prepared to go that extra mile for the producer..." 

Helen Holland
MD, Môn ar lwy 

Project brief:

Glasfryn Parc are based just outside Pwllheli and is a popular and highly successful business who have diversified into several ventures including go-karting, wakeboarding, catering and an award winning farm shop.

Established back in 2001 Glasfryn farm shop has gone from strength to strength picking up several awards for its enterprise and of course quality of its produce.

MD Jonathan William Ellis of Glasfryn asked Food Technology Centre to assist in reducing waste and fully utilise lamb, pork and beef carcasses in order to improve the profit margins without compromising on quality and service to the customer.

Impact:

This RDP funded project exceeded all outputs with Glasfryn farm shop now being able to accurately cost out different cuts of the carcass which gives them an accurate profit margin versus cost price. This exercise has resulted in increased turnover, up-skilling of staff and added value to other produce including a terrine of lamb pate and lamb en croute.

The project has seen the end consumer be more educated with the pricing policy without compromising the quality of the produce whilst at the same time safeguarding jobs in the farm shop.

The project allowed for more consistent standards and motivated team leading to efficient and enhanced customer service due to the greater understanding of working practice.

Feedback:

"The Food Technology Centre provided me with an excellent training package. The tutor offered my business a comprehensive training schedule which allowed my staff and I to fully understand the technical and practical skills required within a range of butchery. This training has given my staff the confidence and capability of taking my business onto the next level which will benefit my customers and future staff" 

Mr. Jonathan Williams
Glasfryn Farm 

Project brief:

Located in the North of Anglesey Magnox North Ltd have over 600 staff working on its site with a wealth of experience and knowledge in different fields and has been the key employer on the island for the last 40 years.

Having successfully tendered to deliver training for Magnox North Ltd staff for Fire Warden duties Linc Menai organised four training sessions to capture the as many staff as possible over a four week period.

Our Fire Safety Officer who has over 14 years experience in the Fire Service was given the brief to train Magnox staff to understand the basic elements of fire safety in the workplace so that they could undertake the duties of a Fire Warden.

Impact:

Each session was prepared by our tutor with props set up in the training room highlighting potential fire safety hazards. This ensured that all delegates attending the course were able to see first-hand the fire hazard in a simulated scenario.

On completion of the course the delegates were able to understand the duties of a fire warden, explain fire routines and risk assessment, understand evacuation procedures for declared incidents and practice fire safety in the work place.

The training delivered ensured a consistent approach to sector standards and Magnox complied with sector recommendations so as to continue to deliver a high level of professional practice.

Feedback:

"The style and delivery of the course was excellent. The tutor's knowledge and understanding of the subject was exceptionally good which made the course engaging, interesting and very enjoyable. What worked very well were the props and different scenarios so that the staff could see physical hazards rather than theoretical ones." 

Cathryn Pritchard, Learning & Development Officer
Magnox electric 

Project brief:

VION Food Group is a major global food company producing high quality foodstuffs and ingredients for people and animals. Vion Llangefni (part of the UK arm of Vion Food Group), is a modern, purpose built poultry processing facility, producing high quality ready to pack poultry portions for some of the UK's leading retailers..

The site opened in 1971 and has been a major employer on the island ever since.

When considering potential training providers to deliver CIEH Level 1 Food Hygiene, Vion were looking for a high quality local provider who was able to provide a bespoke and flexible training solution. Link Menai were able to deliver this.

Impact:

The training delivered will ensure VION staff comply with sector requirements whilst also creating a safer working environment.

The training also supports the Company's commitment to providing continuous development which in turn will have a positive impact on staff retention.

The completion rate 100% and attainment rate of 99% seeing the overall successful completion rate of 99.5% versus the national average of 93.4%.

Feedback:

"The delivery of the training was exceptional which is reflected in the results achieved by the staff. The skills learnt during the course will promote a high level of professional practice and a safer working environment for all employees back in the workplace." 

Nicola Curtis, Regional HR Manager
VION food group