Carbery Group is launching Carbery Dairy, a new cheese brand, specifically for the ingredients and food service markets in Europe and Asia. The range includes natural cheddar, ‘Cheese Extra’ – functional reduced fat cheese, speciality cheeses and a new range of pasta filata, including mozzarella and grilling cheese. These versatile cheeses are suitable for a wide range of applications including pizza, baking, ready meals, sauces, seasonings and snacks. The range offers varied flavour profiles and a high level of functionality such as excellent stretch, sliceability, good melting or low browning characteristics, among others.
In 2018, the farmer-owned co-operative announced its intention to diversify its cheese product range into pasta filata and target new markets with new products and applications, including expanding significantly in Asia. The ambitious expansion, underpinned by a €78m investment in a brand new state of the art facility in West Cork, is now almost complete, with output set to increase from just over 50,000 tonnes per annum to 64,000 tonnes.
CEO of Carbery Group Jason Hawkins commented: “We have been implementing a strategy for a number of years now to diversify and grow our products, and therefore our customer base. Our extensive market research has shown us that demand in Asia for dairy products and particularly cheese is set to grow. We believe that our heritage and expertise in dairy, combined with our talented team of researchers, food scientists and cheese experts, have culminated in this exceptional cheese brand that we hope will inspire new and existing customers to create market-winning products.”
The varieties of cheese on offer through Carbery Dairy include:
- Pasta Filata (mozzarella and grilling cheese)
- Natural Cheddar (mild, medium, mature and vintage)
- Cheese Extra (a variety of highly functional, high protein, reduced fat cheeses)
- Speciality Cheeses (includes both Italian style and Inclusion cheese with flavours such as smoked, chilli, fajita and black pepper)
The Professional Range, which includes all of the cheese varieties on offer through Carbery Dairy, has been specifically developed to meet the needs of chefs in the food service sector. The cheeses have been tested in real-life food service settings to ensure they perform well under different cooking and baking conditions. They are also available in a number of formats, to suit the requirements of different kitchen capabilities.
Orlaigh Matthews, Marketing Manager for Cheese, added: “We’re excited to be entering the food service market with our Carbery Dairy range of high-quality cheeses. In developing the range, we drew on the creative and practical expertise of our chefs, who collaborate extensively with our customers to ensure the cheeses are suited to professional kitchens. Together with our cheesemakers and R&D teams, our chefs have created exciting recipes to satisfy consumer demands around the world. We hope food service suppliers enjoy creating delicious dishes for their customers that showcase the very best in Irish grass-fed cheese.
Carbery was founded in 1965, and has spent over 50 years producing innovative, natural cheese solutions for international markets. It is one of Ireland’s largest cheese producers, and highly knowledgeable across the spectrum of dairy production from farming to food science and from research to food applications.
Today, over 50,000 tonnes of cheese is produced each year in the Carbery state of the art, bespoke manufacturing facility. Milk from grass fed cows, free from hormones and antibiotics, is supplied from more than 1,200 local family owned farms, where cows graze outdoors for up to 300 days a year, meaning supply is guaranteed throughout the year. Group sales are in the region of €500m, and the Group currently sells to over fifty global markets.
For more details on Carbery Dairy products, visit carberydairy.ie or contact Orlaigh Matthews, Marketing Manager at [email protected].
Don Hinshaw, The Sterno Group CEO, has announced his retirement effective December 31st, 2020, and Craig Carnes, Group President, Foodservice Products Group, will become CEO of The Sterno Group effective January 1st, 2021. Mr. Hinshaw will continue on with his role as an Executive Board Member. Mr. Carnes will continue to oversee the Food Service Group. In addition, Steve Chambelin, Group President, Retail Products Group, and Steve Pellegrini, The Sterno Group CFO, will report to Mr. Carnes.
Mr. Hinshaw first joined Candlelamp twelve years ago, and has overseen the acquisition of Sterno, along with the acquisition of three other companies, Sterno Home (fka NII Northern International), Sterno Delivery (fka sevenOKs), and Rimports.
“I am proud of the team and company we have built over the past twelve years. Our companies have become the leaders in their respective industries, and are great places to work,” said Mr. Hinshaw. “With the right people, culture, and leadership, many great things can be accomplished.”
Mr. Carnes stated, “On behalf of The Sterno Group, I would like to thank Don for his leadership over the past twelve years. We have seen excellent growth, both organically and through acquisition, during Don’s tenure. I look forward to building on that success by working with our talented employee base to continue to deliver quality innovative products that provide solutions and value to our customers.”
Kevin Dubel has beren appointed as the Executive Chef and Director of Outlets for Delta Hotels Virginia Beach Bayfront Suites, opening in November 2020.
In his new role, Chef Dubel will oversee all food and beverage venues at the new hotel, including the soon-to-open all day restaurant Tin Cup Kitchen + Oyster Bar, the 56-seat alfresco lounge, Tin Cup Conservatory, and the Grab ‘N Go called Café 2800. Chef Dubel will also develop and manage in-room dining services, lead menu development, oversee sustainable kitchen practices, supervise culinary presentations and protocols, and manage all catering operations for meetings and events.
“I am equally honored and excited to join the opening team and introduce a fresh, new waterfront restaurant to Virginia Beach,” said Kevin Dubel, Executive Chef, Delta Hotels Virginia Beach Bayfront Suites. “We are working with the best fisherman, farmers and suppliers in the region to guide our sustainable practices, develop seasonal dishes for our restaurants, in-room dining and catering menus, and create a true dining destination on the bay that evokes a sense of place and time.”
Chef Dubel is a seasoned leader with more than 20 years of hospitality experience. Most recently, he severed as Chef De Cuisine at The Cavalier Hotel, where he also had the opportunity to cook for the James Beard House. He has held positions at notable Virginia Beach restaurants such as Terrapin, Zoe’s and Eurasia. Chef Dubel holds a degree in Hotel and Restaurant Management and has lived in Virginia Beach for 12 years.
“Chef Kevin Dubel is already proving to be an invaluable addition to the leadership team at Delta Hotels Virginia Beach Bayfront Suites,” said Meredith Bottenfield, General Manager at Delta Hotels Virginia Beach Bayfront Suites. “His strong leadership skills, dedication to the Virginia Beach community, passion and fresh approach to seasonal cuisine will be a driving force as we establish the hotel as a renowned hotel and dining destination on the Chesapeake Bay.”
Delta Hotels Virginia Beach Bayfront Suites will open as the first hotel with its own private beach on the Chesapeake Bay. True to the Simple Made Perfect® Delta Suites by Marriott brand, Delta Hotels Virginia Beach will feature 295 spacious one- and two-bedroom suites, simple and sleek design, and amenities such as an outdoor pool and lounge, kayak and bike rentals, and a 24-7 ultra-modern fitness center. The hotel will be home to an all-day American eatery with coastal influence named Tin Cup Kitchen + Oyster Bar, which will serve fresh, locally sourced oysters, fish and coastal cuisine, along with craft cocktails and a rotating wine and beer list and a Grab ‘N Go called Café 2800, featuring Starbucks coffee, specialty drinks, and a variety of freshly made donuts and sandwiches.
For more information on the hotel and food and beverage venues, please visit https://www.marriott.com/hotels/travel/orfdb-delta-hotels-virginia-beach-bayfront-suites/.
