Roberts reveals summer menu

Roberts of Port Dinorwic has announced exciting new additions to its summer menu for 2008.

Following the recent upgrading of its new product development facility at its base in North Wales, Roberts has introduced a range of authentic global dishes to meet growing demand from consumers.

Included in the line-up is a mouthwatering mixed bean and chorizo cassoulet, based on a traditional Spanish recipe. For a Greek twist, there are lamb and feta meatballs in Greek yoghurt and turmeric sauce. These join Roberts' hugely popular, award-winning British Cumberland, apple and black pudding meatballs, while another new addition to the meatball range combines the flavours of chorizo and mozzarella.

Also on offer this summer is a new British Freedom Food pork tenderloin, wrapped in bacon and with a stuffing of the customer's choice. One option is a tasty apricot and dill mix, as well as more traditional pork accompaniments. As part of its ongoing development strategy Roberts is working with various suppliers on a new range of "free from" products, to include those with active health benefits and very clean-label declarations. The company will announce more details soon.

Targeted at both the foodservice and the food manufacturing sectors, the new range can be adapted, if required, to give individual customers unique, easy-to-prepare dishes, which are full of flavour. Like all Roberts' dishes, everything is prepared using quality ingredients and are hand-finished, said the firm.

Roberts trading director Miriam Roberts said: "We have produced an exciting menu for summer, which is already proving popular. Consumers demand both traditional home-style food, and dishes that have more exotic taste profiles, which we have accommodated with the new additions to our product range. We have based our new products on authentic global recipes to develop exciting new meals which are easy to prepare and which taste great."

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