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Project HELIX reaches £491m milestone in support of food and drink industry

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A WELSH GOVERNMENT backed project that offers Welsh food and drink companies technical and commercial support has delivered over £491m impact to the sector since its launch in 2016.   

Project HELIX is delivered by the three food centres across Wales that make up Food Innovation Wales. The project offers a range of funded support in response to the needs of the sector, including help with process operations, new product development and food safety certification.

Since July 2023, Project HELIX has been funded solely by Welsh Government and has delivered the following benefits to the Welsh food and drink industry:

  • £119 million financial impact
  • 101 jobs created and a further 3208 safeguarded
  • 193 businesses supported with 60 businesses supported for the first time
  • 384 training days delivered for 276 participants
  • 52 new businesses assisted
  • 87 new markets accessed, and
  • 214 new food and drink products developed

One company to have benefited from Project HELIX support is Carmarthenshire-based Do Goodly Dips, a vegan and gluten-free dip manufacturer who was supported to develop a new meal pot range.

Richard Abbey, Founder, Do Goodly Foods, said:  “Food Innovation Wales provided invaluable support for us right the way through the development process and enabled us to make some great tasting products whilst also ensuring we meet our Do Goodly health credentials criteria. This new range has also opened doors to several new customers whom we wish to work with.’’

Meanwhile, Anglesey-based Charcuterie Môn, was supported to diversify their family farming business to produce a range of charcuterie.

Mark Parry, Owner, Charcuterie Môn, said:“Working with Food Innovation Wales under Project HELIX has given us the confidence to develop our business, knowing we comply with the relevant legislation and food safety standards. Without this support, we would not have had the confidence to begin producing charcuterie with consistent and safe results.”

Finally, Pontypool-based gluten-free bakery Juvela, was helped to develop a model that could streamline their recipe development process and reduce waste. 

Speaking about the benefits of Project HELIX support, Nathan Hodges, New Product Development Manager at Juvela, said: “Through sharing their knowledge and expertise, we now have a system that not only saves us time but also reduces wasted raw materials, something that is critical in food production and new product development.”

Cabinet Secretary for Climate Change and Rural Affairs, Huw Irranca-Davies, said: 

“Food plays a key role in supporting our economy and it is wonderful to see the impact Project HELIX is having on food and drink businesses in Wales.

“I am pleased to share that we will shortly be launching our Agri-Food Technology Challenge Fund to encourage agricultural and food businesses across Wales to develop technology-based solutions to challenges that affect their businesses.

“This fund will provide a total of £500,000 worth of support for projects, and I look forward to seeing how they benefit and innovate the sector.”  

Commenting on the impact of Project HELIX, Professor David Lloyd on behalf of Food Innovation Wales, said: “Project HELIX continues to offer invaluable support to the Welsh food and drink sector. Over the past year, there has been a particular focus on new product development targeted at growth markets and the evaluation of waste and processes to improve efficiency.

“With ongoing funding from the Welsh Government, Food Innovation Wales will continue to support the Welsh food and drink industry in addressing challenges and capitalising on opportunities.”

To find out more about the range of funded support available through Project HELIX, visit:
https://foodinnovation.wales/

 

Business

Manorbier caravan park call refused by national park

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A CALL to allow a Pembrokeshire caravan park to change part of its site from touring vans to static units without a formal planning application has been refused.

In an application to Pembrokeshire Coast National Park, Norfolk-based Park Farm Opco Ltd, through Chipping Norton-based agent Laister Planning Limited, sought a Lawful Development Certificate for the proposed stationing of static caravans in lieu of touring caravans, year-round, at Park Farm Holiday Park, Manorbier.

A supporting statement accompanying the application said: “The purpose of this application is to confirm that the touring caravans so permitted for year-round occupation on the western field at Park Farm, are capable of being replaced by static caravan pitches without effecting a material change of use. There is no specific number of touring or static caravans which is being sought at this juncture.”

It says Park Farm Holiday Park comprises of two areas, area A having some 61 owner-occupied static caravans, and area B used for touring caravan pitches and tents.

Planning permission was originally granted way back in 1956 for the caravan site, on a temporary basis, a Lawful Development Certificate for an existing use for the use of the site for up to 70 static caravans granted in December 1998, mainly covering area A.

The statement said the lawfulness of siting caravans year-round was previously confirmed by the park in 2024 “use as a campsite for touring caravans (not including twin-unit static caravans) and tents which shall be occupied for holiday use only and used as temporary, non-permanent units on a year-round basis”.

Of the proposals, it said: “The site is currently used for the stationing of touring caravans all year round. Most of the caravans on the site are stationed on what is called a ‘seasonal’ basis, where the owners leave them permanently stationed on the site and use them as holiday homes, paying an annual ‘seasonal’ fee.

“The proposed use of the site is to replace the permanently stationed touring caravans with permanently stationed static caravans. No specific number is provided, as no number is provided in any of the existing certificates, but it is anticipated that the total number of caravans in the application site will inevitably be reduced as the caravans are generally larger.

“There would be no other change in the way the site is operated, and the intention is to use the caravans for holiday purposes.”

An officer report recommending the certificate of lawfulness for the change be refused, saying it was “not satisfied that the evidence accompanying the application is sufficient to establish that the proposed use would be lawful”.

It said that while lawfulness certificates for tourers had been granted “it is considered that the siting of single-unit statics in lieu of those tourers, as now proposed, would be inconsistent with the lawful use of the site, and cannot be considered lawful in the same way,” adding “the changes proposed would result in a definable character change to the site of a magnitude that would be sufficient to amount to a material change of use requiring planning permission”.

The application for a certificate of lawfulness was refused on the grounds “the proposed use of the site would represent a material change of use requiring planning permission for which no permitted development rights exist, meaning a specific grant of planning permission is needed in order for the scheme to proceed”.

 

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Pembrokeshire Paddle West South Quay boat shed approved

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A PADDLEBOARDING and canoeing company’s call for an extension to a boat shed at Pembroke’s South Quay, below its historic castle, has been given the go-ahead by county planners.

In an application to Pembrokeshire County Council, G Booth of Paddle West CIC, through agent James Dwyer Associates, sought permission for an extension to the stone-built boathouse, adjacent to the cliff on South Quay fronting the Mill Pond, Pembroke.

A supporting statement said: “It is intended to erect a single storey ‘lean-to’ building, or ‘shed’ for the storage of boats, such as canoes and kayaks, and related equipment, on a vacant space adjacent to the existing stone-built boathouse.”

It added: “The boathouse and the intended adjacent boat storage shed is located, as is to be expected, in close proximity to water, the Mill Pond. The Mill Pond is the main area of activity for Paddle West, a Community Interest Company, providing boating activities, kayaking, canoeing and paddle boarding, frequently for young people and families.”

It went on to say: “It is intended that the structure would be lightweight, erected on the exiting hard standing. The ‘shed’ would be used for the storage of boats and related equipment.”

With regard to the historic setting, it added: “Although the stone-built boathouse appears not to be listed, it is recognised that the walls above are listed and together they are a piece.

“Accordingly, through form and external materials proposed, timber cladding and profile sheet roofing, the aim is to ensure that the structure would be subservient and muted and not detract or compete with the visual aesthetic of the boathouse or historic walls. In effect the addition would blend into the background.”

The application, supported by Pembroke Town Council, was conditionally approved by county planners.

The boathouse is sited near to the new Henry Tudor Centre in South Quay, which is due to open in Spring 2027.

The centre, expected to receive around 30,000 visitors a year, will tell the story of Henry Tudor, son of Pembroke, his Welsh ancestry and his impact on our national story, Welsh culture and our wider British heritage.

The restored derelict South Quay buildings will also house a new library and community café, and a healthcare, social services and supported employment facility in the adjoining premises.

 

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Business

Ty Bert Caribbean Kitchen brings taste of the Caribbean to Newport

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A NEW café has opened in Newport, Pembrokeshire, bringing Caribbean flavours to the seaside town — with affordable bed and breakfast accommodation also planned for the near future.

Ty Bert Caribbean Kitchen has opened in the former youth hostel at the old school on Lower St Mary Street.

The venture is being run by Newport local Roberta James, who hopes to reopen the building’s five bedrooms as budget accommodation as soon as possible.

The café, which opened earlier this month, serves Caribbean dishes including jerk chicken, barbecue pork belly and goat curry, alongside more traditional options such as baked potatoes, tea, coffee, hot chocolate, cold drinks and cake.

Roberta said the idea began after she responded to a Facebook post by Newport Town Council asking what the hostel, which had been closed since Covid, could be used for.

Soon afterwards, she was putting together a business plan and submitting it to Pembrokeshire County Council, drawing on her family’s background in catering and hospitality.

“I wanted to bring it back as a hostel but also have a place for the community and somewhere to use for events and groups,” she said.

The Caribbean theme was inspired by a holiday to Antigua.

Roberta said: “I am a foodie and I loved the food there. It was simple and flavoursome.”

She is recreating those flavours with the help of her friend Jason, who is from the Caribbean.

Box meals are available to eat in or take away, with protein mains served with rice, potato, coleslaw and salad for £12.95.

“The menu is perfect for families or for people that like a bit of spice and something a bit different,” Roberta said.

Customers have already been taking meals down to the beach or Parrog, while those eating in can use the downstairs café seating or a large family-friendly room upstairs, complete with big tables and board games.

Roberta said: “The response has been really good. We have had a lot of the locals coming in. They have been really supportive.

“During the Easter holidays we had tourists coming in. They really enjoyed having something different and reasonably priced.”

Ty Bert Caribbean Kitchen is currently open from Friday to Monday, from 12:00pm to 8:00pm, with plans to open on Thursdays later in the season. Diners are also welcome to bring a bottle with their meal.

Roberta said she hopes to open the hostel as soon as possible. Painting parties have already been held to freshen up the two dormitory rooms, two double rooms and one family room.

She is now waiting for Pembrokeshire County Council, which is leasing the property to her, to repair the boiler.

Roberta said transforming the former hostel into boutique budget accommodation, while creating the café, had been a real community effort, with friends and local businesses pitching in.

“There have been lots of lovely people in the community offering to help,” she said. “They want us to succeed, which is really nice.”

More information is available on the Ty Bert Facebook page.

 

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