The wheels are truly in motion for local yoghurt company, Clandeboye Estate Yoghurt, thanks to a new distribution deal agreed with one of Ireland’s leading chilled and frozen food sales and distribution companies, PRM Group. The contract will significantly open up the route to market both North and South of the border for Northern Ireland’s only homegrown yoghurt producer who aims to double retail sales in the next year.

PRM is one of the largest chilled distribution companies in Ireland servicing all the major multiples as well as a vast spread of independent retail outlets through its extensive fleet of over 50 refrigerated vehicles.

Bryan Boggs, Manager of Clandeboye Estate Yoghurt explained the importance of the distribution appointment to the business.

“Clandeboye Estate Yoghurt has enjoyed steady growth since it was launched in 2007, the brand is now listed in all the major multiples in Northern Ireland and over 30 independent stores. It’s come to the stage where we see our continued development of the brand being very much dependent on a fast and efficient route to market and the ability to feasibly extend our sales further across the whole of Ireland. Teaming up with the experts in sales and logistics allows Clandeboye Estate Yoghurt to concentrate on what we do best – making really good yoghurt from the milk from our award winning cows.”

Welcoming the contract, Philip Morrow, Managing Director of PRM Group said;

“We are delighted to be working with Clandeboye Estate Yoghurt in distributing its product range to the retail sector in Ireland. The Agri-food sector is very important to the Northern Ireland economy and we are delighted to add another local range of products to our portfolio, the only locally produced yoghurt. With our extensive customer base we plan to extend the brand’s reach to all possible retail outlets. PRM offers a route to market for brands and we are proud of our ever growing distribution network from multiples to local independent/convenience stores throughout Ireland. I look forward to working with the Clandeboye brand to ensure that the exciting growth plans are achieved.”

“Protecting the environment, conservation and supporting local farming are important values at Clandeboye,” explains Bryan Boggs from Clandeboye Estate Yoghurt. “Our school visits will focus on looking at little ways everyone can help reduce their food miles by supporting local producers, buying foods that are in season and even having a go at growing their own produce in their gardens. To coincide with the launch of ‘Learn to Love Local’ we will also be encouraging school caterers to put more local produce on the menu.”

Email bryan@clandeboye.co.uk for further information on arranging for Clandeboye Estate Yoghurt to come to your school or alternatively to receive an education pack. (limited bookings)

Rolling hills, acres of fresh green pastures, warm dry barns for when there’s a chill in the air and a Lady owner who loves them so much she paints their portraits! It’s no surprise that Willow, Cecilia, Mabel and the other pampered girls at the Clandeboye Estate in Co.Down produce vast amounts of deliciously creamy milk that is used to produce Northern Ireland’s only locally made cows milk yoghurt.

A LITTLE BIT OF HISTORY…

Clandeboye Estate is situated in County Down, close to Bangor. It is one of the largest privately owned estates in Ireland and is home of Lady Dufferin, The Marchioness of Dufferin and Ava. In agricultural circles, the estate is very well known for their award- winning herd of Holstein and Jersey cows. In recent years, Lady Dufferin has been enthusitically looking at commercial and environmental ventures that can assist in making the estate work financially and become sustainable for years to come.

Developing a business around the milk produced by her pedigree herd has been one of the major ventures that she successfully launched in 2007. Clandeboye Estate Yoghurt is fast becoming a well known local brand and is stocked in major multiples as well as numerous independent stores and farmers markets. The introduction of a range of flavoured yoghurts this spring is expected to double turnover for the small specialist yoghurt company founded in 2007.

“I wanted to create a business that was sustainable in the long term and combined all the elements of Clandeboye that are important, not only the cows and their milk but also our determination to develop a company with sound eco-values and a commitment to local produce.”

“Expanding the range to incorporate flavours earlier this year is a natural progression for the company,” explains Lady Dufferin, “but we have been very careful to take our time with the move and make sure that our core products are performing well before introducing flavours. We enlisted the support of the product development team at Loughery College and Invest NI to come up with a range of flavours that we know consumers will enjoy and look forward to adding new flavours seasonally.”

Clandeboye Estate Strawberry, Raspberry and Toffee Caramel are available in 150g pots featuring original oil paintings from Lady Dufferin’s own portfolio of beautiful images of her cows and country estate.

HOW WE MAKE IT…

The products are made using only milk from Clandeboye’s herd of Holstein and Jersey cows, blended by hand using traditional techniques that guarantee a rich creamy texture without high fat content. The milk is prepared and cultured very gently over 24 hours in small batches, which helps create an exceptional flavour and texture. The yoghurt is currently available in Natural, Greek and three flavours (Toffee Caramel, Strawberry and Raspberry) and contains no additives or preservatives – just great natural bounty! It’s absolutely delicious eaten on its own or topped it with fresh berries, granola or even a drizzle of honey – yum! Try some of our recipes.

Of course, Barry Douglas’ baby, this wonderful conglomeration of serious music and serious fun, is now a firm fixture in the Ulster season. During the week, fans heard new young talent like clarinettist Sarah Brown from Belfast, concerts by starry soloists such as flautist Eimear McGeown, and come the finale, people got out their glad rags and prepared to party.

Inside the large marquee, the audience was a bit of a local Who’s Who, with hostess Lady Dufferin, a clatter of media figures, ….and others sitting to listen to a stunning programme of Rossini, Beethoven and Mozart. Among the famous faces, Noel Thompson presenter of BBC NI’s Newsline, … and our Proms in the Park was especially interested in Barry Douglas’ technique during the Beethoven piano sonata.

During the interval, -a reception took place ln the Ava Gallery….showing an attractive exhibition – ‘The French Connection’- about France’s influence on Irish artists.

Camerata has strong European Links, partly because Douglas lives in Paris…..

Onstage, Douglas looked rather like a ’70′s vintage rock star in obligatory black shirt and exhibited the showmanship and charisma that great musicians quite often possess.

Ingredients (makes 8 -10 pancakes)

8oz self-raising flour
2 eggs (whisked)
1/2 teaspoon of salt
1/4 pint of Clandeboye natural yoghurt
1 teaspoon of butter melted (for pan)

Method

Simply mix together the above ingredients in a bowl until smooth. Heat a teaspoon of butter in the pan and add two/three tablespoons of the mixture to the warm pan. When the top of the pancake starts to bubble – flip it over and cook the other side.