Fuchsia Excellence Awards 2004

Awards:

Outstanding use of the Fuchsia Brand by a Food Enterprise
Outstanding use of the Fuchsia Brand by a Tourism Enterprise
Retail Affiliate
Excellence in Product Innovation
Excellence in Farm Diversification - Tourism
Excellence in Farm Diversification - Food
Excellence in Training - Tourism
Excellence in Food Safety
Enterprise Development Award
Excellence in Design
Excellence in Environmental Practice
Network Excellence
Excellence in Information Technology
Healthy Eating Options
Supreme Achievement Award

Outstanding Use of the Fuchsia Brand - Food

Sponsored by: Bord Bia
 

Carrigaline Farmhouse Cheese

Carrigaline Farmhouse Cheese has consistently given the Fuchsia brand prominence in all of its marketing - from packaging through to point of sale material, instore displays and its website. The O'Farrells have also been enthusiastic participants in all Fuchsia retail promotions. The logo is printed in full colour on the front of each cheese on packaging that is otherwise two tone. In terms of cobranding, this works well, the Carrigaline brand itself communicating many of the same values of a sense of place, tradition, a clean environment and quality. Carrigaline Farmhouse Cheese has won several awards including bronze medals at the 2000 and 2001 British Cheese Awards, the top prize for lowfat cheese in the 2003 British Cheese Awards, and a silver medal at the Irish IFEX awards.

Muiris Kennedy, Bord Bia, Pat O'Farrell, Carrigaline Farmhouse Cheese
& Barry Cogan, West Cork LEADER

Other Nominees:

Heron Quality Foods

Heron Foods new gluten free brand was launched in 2002 and marked an almost complete shift in the company's marketing approach. The new look brand is bright and colourful and very modern in design but still makes good use of the Fuchsia brand. The promoters have seen the value of the Fuchsia brand in communicating their Irish/West Cork origin as a positive point of difference and an indicator of quality, wholesomeness and superior taste characteristics. In selling at shows either direct to coeliac conventions or at tradeshows in the UK and overseas, the company have always sought to identify themselves as being from West Cork by using the Fuchsia backdrop display and playing the regional brand DVD. This is valuable work on behalf of the Fuchsia brand in markets where brand awareness is traditionally not well established. The company have begun to develop significant business via their e-commerce website, where they have again given prominence to the Fuchsia logo.

Ó Conaill Chocolates

With a long tradition of fine quality chocolate Ó Conaill Chocolates have created a brand image over recent years to match that reputation. This has been achieved by developing a consistent look and feel in packaging and use of their own logo. The company has consciously opted for a more traditional, understated look, shunning the high gloss presentation of their competitors. In taking this approach they have put the Fuchsia brand to good use on packaging, vans and on their market stall. Recognising the complimentarity between the two brands the natural culmination for Ó Conaill's has been the opening of a Cork city centre retail outlet that puts the region to the fore.

Union Hall Smoked Fish

Union Hall Smoked Fish have always worked hard to develop the local market for their smoked fish and in so doing have consciously used the Fuchsia brand to strengthen their own. The Union Hall brand is designed to emphasise place and the fishing tradition associated with it. The Fuchsia logo is used to particularly good effect on the delivery vans, which can be seen at any hour or location in West Cork. As Union Hall Smoked Fish has begun to develop markets outside the local area so too it has made progressive upgrades to packaging and point of sale materials, with an attractive new flyer being printed in 2004 that features images of traditional fishing craft. The company's marketing approach is based around customer contact, in particular via instore tastings, for which they use an attractive tasting stand duly adorned with the Fuchsia brand. Further customer contact is achieved through their unfailing participation in all Fuchsia consumer events.

Waterfall Farms Ltd.

Adapting the Fuchsia brand to use for the food service trade presents a particular challenge and Waterfall Farms have led the way in demonstrating best practice. The high mobility of chefs from one establishment to another can be exploited by suppliers that generate brand loyalty with individual chefs. The suppliers also have the advantage of targeting a small number of buyers with generally higher awareness of the Fuchsia brand. To achieve this Waterfall Farms have incorporated the logo at every point - packaging, vans, stationary, road sign and brochure. The Martin family have recognised that the strength of the Fuchsia brand is determined by the support and value given to it by its members. They have always looked for opportunities to promote the branding initiative in its own right. But going beyond this in 2003 Waterfall Farms were instrumental in using awareness and interest in the Fuchsia brand, and the critical mass of the producer network, to organise and attract buyers to a Fuchsia Food Service evening in Cork. In support of their reputation for quality the company puts its credentials to the fore, these include several Bord Glas regional and national awards for the quality of their field vegetables.

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Outstanding use of the Fuchsia Brand - Tourism

Sponsored by: Cork/Kerry Tourism

Beara Holiday Homes, Allihies

This 4* self-catering holiday complex, designed to blend in with the natural surrounds of scenic and traditional Allihies, strongly embraces the values of the Fuchsia Brand. Ann and Miah O'Sullivan have incorporated the brand in all aspects of their marketing activities, which includes an up-to-date informative website (www.bearaholidayhomes.com) and a high quality brochure, using the full colour logo. Furthermore, the design of the houses and their linkage with the Beara Breifne Greenway goes a long way in portraying what the brand signifies.

Miah O'Sullivan, Beara Holidays Homes, Maura Moynihan, Cork/Kerry Tourism,
Ann O'Sullivan, Beara Holiday Homes & Barry Cogan, West Cork LEADER

Other Nominees:

An Garrán Cóir, Rathbarry

An award winning bed and breakfast accommodation outside the village of Rathbarry, the proprietor, Jo Calnan is an exemplary example of how the brand can be used to best effect. Not only does she use locally produced food, display a Fuchsia sign both on the road and on her house and displays branded literature, she has on many occasions promoted the branding initiative through visiting journalists and writers. She has an enthusiastic belief in the brand and no guest leaves this establishment without having some knowledge of what the brand represents. A warm "cead mile failte" awaits you.

Glengarriff Bamboo Park

Unique to Ireland, the bamboo park is an innovative tourism product in West Cork and is an excellent showcase for the West Cork Regional Branding initiative. The logo is clearly visible outside the bamboo made gates on the main N71 route and both Claudine Caluwaerts and Serge de Thibault constantly show commitment and enthusiasm for the brand in their promotional material and by encouraging their visitors to complete consumer response cards. The park provided a fantastic waterfront setting for a West Cork Garden Party organized by Fuchsia Brands in 2002 which culminated in all strands of the branding initiative coming together in one event.

Mizen Head Visitor Centre

A community initiative, the Mizen Head Visitor Centre is an award winning Maritime Museum and Heritage attraction. This authentic all-weather experience is a must-see with its spectacular location on high cliffs with swirling Atlantic Ocean. Sue Hill has ensured that the Fuchsia Brand is part of this experience by consistently including the correct use (size and colour) of the logo in all advertising which has included both Irish and overseas publications. A more recent innovative promotion is a DVD on the Mizen region and lighthouses and the West Cork Regional Branding initiative has not been forgotten in this respect. Shareholders of the centre are from near and far which allows for further promotion of the brand. Overall, an excellent project.

Clona Holiday Homes, Clonakilty

Established in 1997, Clona Holiday Homes offers visitors a choice of 1, 2 and 3 bedroom 3* or 4* apartments and townhouses in the award winning town of Clonakilty. It is a family run enterprise and the accommodation reflects this - a home from home. Since joining the brand, Noel Lawlor, has made an enormous effort in using the logo as a marketing tool to enhance the business. A free newsletter is forwarded to those that register on the website and a high quality brochure is efficiently forwarded along with the tariff and special offers, all of which have the full colour logo included. The brand is also incorporated in any advertising undertaken.

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Retail Affiliate

Sponsored by: The West Cork Regional Branding Initiative

Brosnan's Eurospar

Schull in West Cork is a delightful tourist destination with people travelling from all parts of Ireland and abroad to enjoy the spectacular scenery and sea. The Brosnan family has flown the Spar flag on Main Street Schull since 1984 and now boasts a new EuroSpar store of 8,000sq ft following further expansion to their premises in 2003.
Since joining the Retail Affiliate Scheme in 2003 Retail Liaison person Annmarie O Callaghan has further enhanced their use of quality local produce from the West Cork Region from seventeen to twenty four Fuchsia Branded producers. Brosnan's have been invaluable in passing on information to locals and tourists on many of our fine products. The Fuchsia Brand logo is prominently displayed instore in a specially made illuminated light box. Brosnan's have also in conjunction with Fuchsia Brands run a very successful Food & Wine evening in October 2002. Recent innovation saw the development of their own instore bakery, which now produces over twelve different types of homemade breads, which have recently met with the criteria for membership of the West Cork Regional Branding Initiative. Reflecting their cosmopolitan customer base they carry a wide range of speciality food for visitors and locals alike.

Ivan McCutcheon, West Cork Regional Brand, Jeremy Brosnan,
Brosnans Eurospar, & Barry Cogan, West Cork LEADER

Other Nominees:

Scally's Supervalu

Scally's Supervalu have been trading in the town of Clonakilty since 1983 and have demonstrated a commitment to listing local produce and using the Fuchsia Brand based on strong belief in its commercial value. The Clonakilty store operates in a competitive environment and Retail Liaison person Gabriel Leahy sees that the solution has been to fine tune it's offering to reflect local demand for quality produce from the West Cork Region. Since joining the Retail Affiliate Scheme Gabriel has gone to great lengths in sourcing products from the West Cork region and has shown great loyalty to local producers. With eleven new local food products now listed since joining the Retail Affiliate Scheme in 2003, including Skeaganore Duck, Beara Preserves, Baking Emporium & Ummera Smoked Products, Gabriel has now brought the total number to twenty four Fuchsia Branded food products listed instore.

Lehane's Mace

Since opening his Mace Retail Store in the Centre of Clonakilty in October of 1986 Jerry Lehane has built up a reputation on supporting food products from the West Cork Region. Since joining the Retail Affiliate Scheme in 2003 Jerry took a conscious step by working with Fuchsia Brands Ltd to incorporate a range of local products. He has been enthusiastic in using brand identity to promote products from the region to his customers. Jerry believes his association with the Retail Affiliate Scheme is invaluable and gives his store an added recognition in the food retailing business and his association with the Fuchsia Brand has been very successful. He believes that the instore promotion material provided is a big help in highlighting the fact that his store stocks produce from Fuchsia Branded approved suppliers. In his weekly advertising in the Southern Star Jerry uses the Fuchsia Brand Logo, which is an exemplary way of highlighting Brand participation to the public. To date Lehanes Mace has twenty food producers listed instore.

Biggs Supervalu

A store that has been operating in the retail business since 1926 and is reputed not only to be the first supermarket in Bantry but first in the greater West Cork area. In 1966 the company joined the Musgrave V.G. group and in the early 1980's when Musgraves formed their own Supervalu chain, the supermarket became a founder member of the group and continued to be one of the leading supermarkets in West Cork. For many years Biggs Supervalu have been outstanding in their support for local produce and within the context of the brand have been a testing ground for new producers gaining entry to the retail market. Since joining the Retail Affiliate Scheme in 2003 Liaison person Norma Barrett has worked closely with food producers in organising instore tasting to give greater awareness of produce from the West Cork Region to locals and visitors alike. Furthermore the store is looking to broaden their range to cover all listed Fuchsia products. In 2000, in conjunction with Fuchsia Brands, the store organised a very successful food fair and cooking demonstration by Darina Allen with all proceeds going to CoAction Bantry. To date Biggs Supervalu list twenty six Fuchsia Branded members in their retail outlet.

O'Connells Supervalu

A store that is always willing to support new products from the region, and this is very much down to Retail Liaison person Jessinta McCarthy. Since the launch of the Brand O'Connell's have shown great loyalty to producers from West Cork by providing adequate shelf space for their products and highlighting all Fuchsia suppliers instore with relevant shelf markers. In conjunction with Fuchsia Brands LTD, and nominated local charities, the store also held a successful food and wine fair in 2003 and there are plans to hold another one in the Autumn of 2004. Liaison person Jessinta McCarthy has taken the initiative to introduce more speciality products instore such as O'Conaill Chocolates and Skeaghanore Duck, which not only enhances their loyalty to local producers, but also offers a wider choice to the consumer. To date O'Connell's have a total of twenty-four Fuchsia Brand Food producers listed instore.

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Excellence in Product Innovation

Sponsored by: AIB

Other Nominees:

West Cork Sailing Centre

The Beara peninsula is one of the jewels in West Cork's tourism crown. Located in Adrigole Harbour with Hungry Hill as its backdrop, the West Cork Sailing Centre takes full advantage of its natural surrounds. Since commencing operations in 1998 with a modest dinghy fleet, the enterprise has continued to expand its product offering. Currently there is a fleet of 40 craft for sail training and rental and 10 instructors are available to assist the in the delivery of a wide range of sail training disciplines, including adult, teenage or live aboard residential courses. Shore based facilities are top quality and include changing/shower facilities, meeting rooms as well as a café available to customers of the centre or available for private hire. Having created its own market niche in a peripheral location, the centre also networks with complementary accommodation products in the area to jointly develop and promote quality tourism in an emerging destination.

Kinsale Brewing Company

With a growing interest in the history of food and authentic local produce, the past can be a valuable source of inspiration for product innovation. Kinsale is located in one of the country's most reliable barley-growing areas and has a long history of brewing. The Kinsale Brewing Company has successfully revived this lost tradition. The brewery itself stands on the site of one of the town's two important 18th century malthouses, which by 1854, was run as a brew house with ale, beer and malt cellars. Their range includes ale, wheat beer and cream stout and has re-introduced something of the local character to West Cork brewing. With Kinsale's reputation as the dining capital of Ireland, the beers were consciously crafted to compliment food. The cream stout is proving most popular to date and is available in ten local establishments with plans for export to the US in the near future.

Claybird

Location! Location! Location!. Claybird capitalises on its superb setting to wonderful effect. Attention to detail, warm hospitality, a range of innovative activities including archery, falconry, shoots (driven & clay) and ferret racing combine to create a visitor experience like no other in West Cork. Appealing to a broad range of interest groups and offering tailored itineraries to the corporate and incentive markets, Claybird clearly understand the exacting demands of their market. Without question Claybird is a premium product in every respect.

O'Conaill Chocolates

The O'Conaill family has developed an enviable reputation for its range of premium chocolate products over the last two decades. In recent years the product range has developed extensively and is now available in selected retail outlets nationally. Building on the company's success, the family has now opened a dedicated retail outlet in Frenchchurch St. in Cork city centre. The outlet represents a significant shift in the development of the company's activities and demonstrates a keen awareness of a commercial opportunity, allowing the company direct access to the consumer in a high profile location. The O'Conaill family use the West Cork provenance to good effect with high quality in-store branding and promotions and whilst primarily a showcase for their own produce, the outlet also promotes selected fuchsia products.

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Excellence in Farm Diversification - Tourism

Sponsored by: The West Cork Regional Branding Initiative

Winner:

Lochinver Farmhouse

This is a comfortable farmhouse on a dairy farm in a picturesque tranquil setting overlooking Bandon River and 12 kms from the gourmet town of Kinsale. Helen Forde's high standards are carried through from her home baking and use of Fuchsia Branded food products to the quality of the accommodation. Visitors are encouraged to take farm walks and to view farm activities especially the dairying, which supplies milk for local cheese and butter production. Evening meals are served and special diets are catered for. Overseas visitors in particular return again and again. Lochinver Farmhouse is le Guide du Routard recommended. Helen is a very pro-active member of the brand and continually strives to ensure that the brand is recognized as a symbol of quality.

Michael Manning, Cork/Kerry Tourism, Helen Forde, Lochinver Farmhouse
& Barry Cogan, West Cork LEADER

Other Nominees:

Springfield House

Maureen Callanan offers superior bed and breakfast accommodation in a beautiful Georgian farmhouse, situated close to the picturesque village of Rathbarry, with a panoramic view of the Atlantic Ocean. The dairy and beef farm has been in the family for generations and Maureen began her tourism enterprise in 1993. Springfield House has been a winner of various awards, most recently a CIE Tours International "National Award of Excellence". She places a strong emphasis on home and local produce and in particular offers a selection of Fuchsia Branded food products to her guests for breakfast. Visitors are encouraged to take farm walks and view the farm activities, especially the milking process and looking at young calves.

Rosalithir

A warm welcome awaits you at An Rosalithir (the old name for Rosscarbery) which has spectacular views of the surrounding valleys and hills. With a choice of bed and breakfast or 4* self-catering accommodation, guests are treated to a real farm experience. A welcome pack featuring local fuchsia branded products is available for use by the self-catering guests. A 35 acre working farm in the family since 1892 allows guests to get involved with farming activities such as milking cows, feeding calves, lambs, chickens, collecting eggs and viewing their Connamara, Welsh and Shetland ponies. It is a family enterprise involving all the household and includes a walk to see a ring fort on the farm and from here they can view the coastline from the Galley Head to Rosscarbery Bay. The children also entertain their guests with traditional music and dance. In 2002 and again in 2004, An Rosalithir is a recipient of the National Award of Excellence from CIE Tours International.

Tir na Hilan

Tir NA Hilan self-catering accommodation is nestled in the Caha Mountains 4kms from Castletownbere Town and on the Beara Way Walking and Cycling Trail. The two cottages are very much traditional in style and are located on an organic IOFGA approved farm. The heating is by open fire and turf from their own bog is supplied. In a field on the farm is the Teernahilane Ring Fort and on top of the hill is a wedge tomb. Sean and Ruth O'Sullivan's 50 acre sheep farm provides ample opportunity for feeding sheep, cutting and saving hay, pony riding and there's even fishing for mackerel. For those with their own horse, stabling is provided.

Gleann a'Phiobaire

This Bed and Breakfast is a modern yet traditional dormer style farmhouse and features a log fire stove with home baking and cooking a speciality. It is set on a working farm over a heather covered glen that flows on to the beautiful bay of Rosscarbery. This is a farm with a difference. Besides having pedigree limousines and beef farm, there are fancy foul and miniature ponies. Linda O'Donovan holds a certificate in poultry husbandry production and management. Further plans to enhance their tourism product include leisure facilities which will complement an already good product.

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Excellence in Farm Diversification - Food

Sponsored by: Irish Farmers Journal

Winner:

Waterfall Farms

After 16 years of supplying vegetables directly into one of the major multiples Waterfall Farms was forced to diversify practically overnight when their contract was suddenly terminated in 1998. With a staff of twelve and crops ready for harvest Declan and Rosemary Martin needed an alternative. Diversification opportunities are commonly determined by location and in deciding to sell prepared vegetables to the food service trade, being situated near Cork city offered a particular advantage. After a research visit to the UK, they converted some existing farm buildings, acquired second hand equipment and employed two directors, who helped gain information and access to the local market. The enterprise now consists of the vegetable prep business and 100 acres in 2 farms, with 60 acres of vegetables grown and the balance of the farm let for grazing (40 acres are leased for rotation). Fortunately for Declan and Rosemary they have managed to retain both of their sons in the business, a difficulty for many farm families. The farm employs 4 full time workers and the vegetable preparation plant an additional 11. Waterfall Farms has an enviable reputation for quality. For their vegetable growing they have won many Bord Glas awards. Winners of the 2002 Fuchsia/Safe Food Hygiene Award their prepared vegetables are additive free and retain their freshness through careful handling and quick time to market.

Con Hurley, Irish Farmers Journal, Nigel & Trevor Martin, Waterfall Farms
& Barry Cogan, West Cork LEADER

Other Nominees:

Collins Dairy Farm

Tom and Ann Collins began an open farm in 1987 in a diversification drive. Whilst this never really took off it was the impetus for the ice cream making enterprise, which started as an offshoot and soon proved more attractive. The project started with a research trip to the UK and in 1996 they converted an old cow stall to an ice cream dairy. It now accounts for about a third of income from 15% of their milk. The farm consists of 40 cows on 56 acres (10 acres leased) This is one of the only genuine farmhouse ice creams in Ireland - using their own fresh milk and cream on farm. Their major market is the food service sector across Munster, although they have developed a niche retail product as well. The ice cream enterprise currently provides 3 part time jobs.

Gallan Farmhouse Foods

Before starting Gallán Farmhouse Foods Finbarr Hourihane had already developed a successful alternative on farm enterprise - fitted furniture. However, whilst this was successfully using his skills, it didn't necessarily compliment the dairy farm, which was close to the margin for viability. With the furniture business taking so much of his time Finbarr took the step of employing a farm manager, Jerry Lanigan and they set about researching an added value dairy product. After a feasibility study they fixed on cream cheese manufacture and set up the plant in an existing farm building in 2001. Initially the cheese was aimed at the food service market. However, the focus for continued growth is on higher value, niche markets, and more emphasis on brand building in the retail market. Gallán cheese is sold nationwide in Musgraves and Dunnes, through Horgan's distribution and also in Superquinn. The cheese business currently provides 3 part-time jobs and uses 25% of the milk (quota 70,000).

Valley View Free Range Eggs

James and Mary O'Brien started this business servicing shops in the immediate locality with eggs from 200 free range hens on their farm near Bandon. The dairy farm has forty cows on seventy acres. In 1986 after some market research they increased the flock size to 500 hens and expanded the market to small supermarkets in the local and Cork city region. After several further expansion phases on farm the O'Briens capacity to further expand on farm was restricted by location and regulatory requirements. In 2000 Valleyview Free Range Eggs built a customised packing centre with an automatic grader. The company is now one of two major suppliers of free range eggs to Musgraves Supervalu/Centra and has recently launched a new product - the Mega Egg. This is the result of considerable investment in research and development and is targeted at the health market, having high levels of Omega 3 fatty acids. The business provides employment for 7 part time staff and 3 full time, with 1 part time quality consultant. Valleyview Free Range Eggs in turn supports seven farmers who have diversified in free range egg production on the basis of their supply contracts. The security offered, coupled with continuous growth in demand, has been of tremendous help in increasing the viability of these enterprises. In fact one supplier has gone back to full time farming having previously worked off farm.

Molaga Honey

A third generation bee-keeper, Jerry Collins developed the business considerably when he took it over from his father, and now operates out of an 1800 sq ft converted farm building. After several phases of expansion, this is the second dedicated premises both of which were grant aided by LEADER. In addition to his own 200 hives, Jerry also buys considerable quantities of honey from 16 other West Cork producers, most of whom are farming, and sells it nationwide under the Molaga brand name. Jerry has worked with West Cork LEADER Co-op to train other local beekeepers and encourage the development of beekeeping in West Cork. However, whilst demand for the product is strong, local availability of honey supply continues to be the main obstacle to further growth. Molaga Honey has achieved widespread recognition for quality and won medals at the Great Taste Awards in London in 1999 and 2002. The farm consists of 162 acres, with 100 cows and fattening 50 bulls at 15 months.

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Excellence in Training - Tourism

Sponsored by: Failte Ireland

Winner:

Actons Hotel

A previous winner in the 2002 Fuchsia Awards for "Network Excellence", this hotel continues to have an endearing affect on visitors. The staff in particular make an enormous contribution and this is a reflection of the continuous training undertaken. This has included Operations Training Techniques, Group Training Techniques, and Introduction to Supervision. They also have received an Ireland's Best award and the prestigious IQS, an award not achieved by many in Ireland.

Martin Shanahan, Failte Ireland, Mary Kirby, Actons Hotel
& Barry Cogan West Cork LEADER

Other Nominees:

Trident Hotel

As an AA award-winning hotel, the Trident has made great efforts in ensuring customer satisfaction. Now undergoing refurbishments which will lead to a 4* rating, management has ensured that staff members are up to date in all aspects of the hotel. Through the Failte Ireland Trainers in Industry course, some have completed the Operations Training and Group Training Techniques and all staff are participating in the Ireland's Best Programme.

Celtic Ross Hotel

Located in Rosscarbery, the 3* hotel, conference and leisure centre has much to offer. They are advocates of continuous training and staff have completed a variety of courses through Failte Ireland such as MFH, Marketing and Food Hygiene, to name a few. Other inhouse training is provided through the Trainers in Industry Programme. For non-national employees a special amended programme has been developed.

Lodge & Spa at Inchydoney

This 4* hotel has a strong reputation for quality in West Cork and this extends to the professional manner of its staff. Training has been an integral part of achieving their high standards and along with receiving the Failte Ireland "Ireland's Best Service Excellence", other areas of the hotel operation have been included through "Yield Management", Operations Training Techniques and MFH. The many awards won by the hotel says it all. The hotel won the "Outstanding use of the Fuchsia Brand" award in 2002.

Westlodge Hotel

In the heart of West Cork, the Westlodge Hotel offers a welcoming holiday to their guests. They are currently undergoing an extensive training programme with Failte Ireland and have also participated in an environmental workshop, Operations Managing Techniques, MFH and Best Practice. The hotel has continuously made the effort of having new staff participate in the West Cork LEADER Co-op tourism training programme on an annual basis.

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Excellence in Food Safety

Sponsored by: National Food Centre

Winner:

Irish Yogurts

The food safety policy at Irish Yogurts Ltd. ensures that all procedures are completed in accordance with regulations and the company have adopted a number of good practice hygiene guides. Staff training is particularly emphasised, including food safety induction training for new staff followed by annual refresher training for all employees. Comprehensive traceability is provided from raw materials to finished product, this system is validated by a monthly in house audit. Irish Yogurts are audited annually and in 2003 proved full compliance with the Fuchsia Brand code of Practice. Irish Yogurts Ltd. have been approved to supply own Label Products to Tesco Ireland, Supervalu Centra and Dunnes Stores, ensuring stringent third party approval.

Dr Gerard Barry, National Food Centre, Diarmuid O'Sullivan &
Mona Pomeroy, Irish Yogurts & Charlie Cullinane West Cork LEADER

Other Nominees:

Carrigaline Farmhouse Cheese

Carrigaline Farmhouse Cheese are one of the few farmhouse cheesemakers to achieve the standard of food safety control and recording for the British Retail Consortium standard. They are approved suppliers to Tesco UK, which necessitates particularly high test standards. They have achieved consistently good results in the annual Fuchsia audits. Their records show impeccable test results from every batch of cheese, a composite test is carried out with a sample every batch (2 per day). The cheese diary is laid out to maximise food safety. Staff training is carried out by Ann or Pat, one of whom is present at all times during production. They carry out their own monthly internal audit. The milk used is from a single supplier and test results are stored for inspection, including tests for pesticides.

Beara Preserves

Beara Preserves is a sheltered employment enterprise run by CoAction Beara. As such it has a particular focus on training which comes through very strongly in its food safety procedures. Production and cleaning operates to very detailed and thorough HACCP procedures. The enterprise received the Fuchsia Excellence Award for Staff Training in 2002, and demonstrates a very high level of compliance with Fuchsia Code of Practice requirements. A number of staff have completed external training in Management of Food Hygiene. The plant has a highly organised layout to maximise efficiency and reduce risks of contamination. Plans are afoot to introduce sensory analysis for quality control.

Durrus Cheese

There are clear rewards for cheese makers working with raw milk, however, it presents an increased challenge in term of regulatory compliance. That Durrus Cheese have retained their raw milk production status is testament to the superb level of organisation Jeffa Gill and her team have achieved in quality control and record keeping. This has been consistently recognised in the annual Fuchsia audits. Durrus implements its own supplier quality assurance scheme for milk suppliers, milk is tested each week, regular contact is maintained with suppliers to liase on quality. Good practices include the refusal of entry for all unnecessary personnel, including during dispatch of product, complete clothing change for all staff on entry , no open windows etc. Handling and technical information is made available online for customers to facilitate quality control after the product leaves the dairy.

Shellfish de la Mer

Shellfish de la Mer has recently completed an expansion programme and now boasts a HACCP approved processing facility with a capacity in excess of 20,000 Kg of seafood per day. It currently processes a range of approximately 130 different products. This is very manual work, with a low degree of automation. The scale and scope of this activity combined with the type of products involved and the number of different processes is very challenging from a food safety control perspective. The quality control team at Shellfish de la Mer have handled this extraordinarily well. A new on site R&D facility and testing lab has allowed them to take complete control. This is critical to ensuring that the company can consistently maintain quality without the use of any chemical additives. Shellfish de la Mer's HACCP plan extends to the fishing fleet from which fresh product is received directly. The company works with suppliers to ensure correct handling and guidelines for this are made available online. Deliveries are only accepted if a member off staff is present to receive it and checking deliveries of fish takes precedence over all other tasks. Detailed practical food safety advice is also made available online for consumers.

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Enterprise Development Award

Sponsored by: West Cork & South Cork Enterprise Boards

Winner:

Waterfall Farms Ltd.

Faced with the threat of closure in 1998 following the loss of a single supply contract, Waterfall Farms Ltd. have successfully diversified into preparing vegetables for the food service trade. From an over reliance on one customer they have developed a broad base of customers with whom they have created close working relationships. In doing this they have been very active in using the Fuchsia brand and the network. With the help of West Cork LEADER Co-op the company invested in a potato processing line and further plant automation. Through West Cork LEADER Co-op the company have also sought technical support in achieving superior environmental performance. Waterfall Farms Ltd. has also developed a farm shop, selling its own vegetables and a range of Fuchsia branded produce. Since 1998 turnover has grown by 12%, in addition to saving the 11 jobs a further 4 have been created and customer numbers have increased by 42.

Nigel Martin, Waterfall Farms, Sean O'Sullivan, South Cork Enterprise Board,
Trevor Martin, Waterfall Farms & Barry Cogan, West Cork LEADER

Other Nominees:

Mizen Vision

There can be few finer examples of community enterprise than the success of the Mizen Vision centre at Goleen. The facility, superbly developed, managed and promoted by the local community organisation of 600 shareholders, has made light of its peripheral location to become one of the foremost fee-paying visitor facilities in the southwest, attracting 50,000 tourists annually. The centre is rightly recognised as having a strategic role in the development of tourism in the region. Capital investment to date totals €850,000. Total employment is 18 of which 12 is seasonal. Moreover, it is of immense value locally in delivering direct and indirect economic benefits. Now in its tenth year, the centre has not alone thrived but it has astutely added new weather independent facilities. Critical to its viability, these include, audio-visual exhibits, shop, café and toilets, all of which are wheelchair accessible. Not content to rest on their laurels, the committee is currently planning additional capital investment of €600,000 in new facilities and complementary attractions.

Irish Yogurts Ltd.

Since joining the West Cork Regional Branding Initiative in 1998 Irish Yogurts Ltd. has seen excellent growth in terms of turnover and employment. From a turnover in 1998 of €1,461,582 to €6,314,339 in 2003 is an increase of 332% over 5 years. By the end of 1998, 13 people were employed in Irish Yogurts Ltd. This has increased over the past five years to 65 by the end of 2003, representing an increase of 400%. Irish Yogurts Ltd. has rarely missed an opportunity for participation in the branding initiative. The company attribute a significant contribution to its success to its participation in the branding initiative in terms of market access, reputation for quality, establishment of a joint merchandising scheme, cost effective joint promotions, dissemination of information and networking.

Lodge & Spa at Inchydoney

The development of the Lodge and Spa at Inchydoney Island in the late 1990's represents one of the most significant tourism developments of recent times in West Cork. Pitched squarely at the premium end of the market, this four star hotel, incorporating the country's first authentic thallasotherapy clinic, has succeeded in promoting West Cork to premium markets at home and abroad. No less impressive is the enduring commitment to product and service quality that has seen the Hotel widely lauded. This is a direct result of an ongoing commitment to staff training and development that ensures impressively high rates of staff retention. Through the direct employment of 150 people, 60 of whom are employed on a part time basis, the hotel makes a substantial contribution to the local economy. As a result of high profile marketing initiatives in the broadcast and print media as well as trade shows in domestic and overseas markets, the hotel now attracts 40,000 guests annually, a significant proportion of those from the high value conference, incentive and premium leisure markets. The value of and contribution to the West Cork economy of this visitor throughput is readily apparent.

Shellfish de la Mer

Shellfish de la Mer has been consistently growing each year since its establishment in 1987. One of the reasons for this has been its ability to exploit niche markets through controlling its own distribution and thus service quality. It has also emphasised product innovation and quality, the range comprises a wide selection of fresh and frozen fish and shellfish. Since 1998 turnover has grown by 140% and employment has grown from 51 in 1998 to 90 at the end of 2003. The company has developed export markets to France, Spain, UK, USA and Belgium. With assistance for marketing and design from West Cork LEADER Co-operative, Shellfish de la Mer has developed a retail brand that is now listed nationwide with Musgraves Supervalu Centra and Superquinn. Production capacity has increased by 75% over the period 1998-2003, and this has been aided by further assistance from West Cork LEADER Co-op for investment in an automated packaging machine. New product development is constant and the company has been particularly successful with a range of crab meat products.

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Excellence in Design

Sponsored by: The West Cork Regional Branding Initiative

Winner:

Murphy's Irish Seafood

The shellfish selection from Murphy's Irish Seafood comes handsomely packaged in a variety of sizes and formats. Whilst the products are diverse, individual products are differentiated by strong colour coding, using natural and earth tones. Sumptuous photography of Bantry Bay as well as serving suggestions are portrayed in full colour with a window on the packaging allowing a view of the product. Care is taken to highlight the provenance and quality of the product, underlined by the personal signature of the proprietor on all products. Nutritional information, cooking, use and storage suggestions, an ingredients list as well as the full colour fuchsia logo is displayed prominently on the reverse. All of these ideas, as well as a corporate logo unifies the packaging concept.

Kevin Santry, West Cork Regional Brand, Helen Connolly & John Murphy,
Murphy's Irish Seafood & Barry Cogan, West Cork LEADER

Other Nominees:

West Cork Bakery

Through its new packaging, the West Cork Bakery highlights to impressive effect the provenance, heritage and tradition of its range of bread and confectionary products. This is achieved by the novel use of Lawrence Collection style photographs of Clonakilty, Skibbereen, Macroom, Bandon, Dunmanway and Bantry. The images used tend to reflect the principal local market in which the products are sold thereby re-inforcing local loyalty and commitment. The comprehensive confectionary range is colour coded while the white sliced traditional pan is printed black on white. Both concepts make full use of the full colour fuchsia logo.

Kinsale Brewing Company

Brewing has a long and proud history in Kinsale, being located in one of Ireland's foremost barley growing regions and having excellent drinking water springs. The site on which the Kinsale Brewing Company now stands was home to a brewery at least as early as 1703, when it was operated by the Landers family and subsequently by the Williams family in the 19th century. In fact it is likely that beer from the brewery was taken onboard for Atlantic crossings by both Walter Raleigh and Alexander Selkirk, of Robinson Crusoe fame. Most recently used as a coalyard the site had fallen into dereliction when Kinsale Brewing Company bought it in 1997. In keeping with the nautical traditions of Kinsale and their own brand image, the company commissioned the building design from JLS Design in Kinsale, who also specialize in yacht design. The building itself has a nautical feel, making extensive use of brass fittings, bare wood and long curving lines. In rebuilding the company have retained part of the old quay wall, encasing it in glass for viewing. On a functional level the building operates as a working brewery, visitor centre and bar. The brewing operates in a neat circular flow which facilitates tours and the beers can then be sampled upstairs in the bar/reception room. This is perhaps the best example in West Cork of a food premises designed for culinary tourism.

Grove House

Peter and Anna Warburton's 200 year old Georgian House stands proudly in a sylvan setting outside Skibbereen. Marketed under the banner Exclusively West Cork, this establishment offers superior guest accommodation including bed and breakfast and self-catering accommodation. The latter is available in a converted barn and stables adjacent to the main house but is also offered on a separate site, Riverbank Cottage and Barn. All the buildings have been imaginatively and sympathetically refurbished and while great attention is paid to period detail and authenticity, luxury and comfort have not been compromised. Period features and antiques complete the picture.

Ummera Smoked Products

As befits a premium product the emphasis throughout is on quality both in product and presentation. Clearly appreciating the expectations of his market, Anthony Creswell's smoked salmon is beautifully packaged for retail, internet and direct sale. The latter is readily facilitated with a colour map on the reverse of the packaging indicating the location of Ummera Smokehouse. Corporate identity is highlighted through the use of a strong logo and caption (Oak Smoked For Quality) while the colour coding is suggestive with green denoting the wild product and cream indicating the organic. Both colours contrast impressively with the product, which is visible through a window on the front on the package. Organic and fuchsia certifications are displayed prominently in monochrome on the front of the packaging. Advice on use, storage and ingredients is also carried.

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Excellence in Environmental Practice

Sponsored by: Cork County Council

Winner:

Shellfish de la Mer

With its rapid growth in output over recent years Shellfish de la Mer has been conscious of the potential impact of this increased activity on the environment. To this end it has undertaken two major studies, the first with Clean Technology Centre and more recently with Enterprise Ireland's Environmental Unit. The focus for improvement has been on waste management. The company set up a recycling unit on the premises and now recycles 65% of waste. Further Eco-Efficiency assessment will be taken at two year intervals. The company aims to increase recycling to 75% by year end 2004 and 90% by the end of 2006. Following the CTC report, new equipment has been purchased to remove maximum meat from crabs and for crushing shells. Shells are ground down for fertiliser usage.

Jim Buckley, Cork County Council, Con Murphy & Brendan Culloty,
Shellfish de la Mer & Barry Cogan, West Cork LEADER

Other Nominees:

Sheeps Head Way

Respect for and the value of the natural environment underscores the very best of Irish tourism. Few places anywhere recognise this as fully as the Sheep's Head Way. Comprising 55 miles of wonderful walking and cycling routes in one of the most peripheral locations, an active community initiative has continued to develop and promote an exemplar of low impact, green tourism. The routes are comprehensively but sympathetically linked to many local archaeological, heritage and environmental attractions to deliver a genuine and natural visitor experience. As befits it location, the development works undertaken make extensive use of natural materials for signage and markers. Throughout its varied terrain these developments are in complete harmony with their idyllic setting. As the signage modestly proclaims at the walk's end at Tooreen, The Sheep's Head Way is "Water and Land in its extremity.". In this regard, as in so many others, the community has got it right.

Waterfall Farms

Waterfall Farms Ltd. has been at the core of developments within the West Cork Regional Branding Initiative to improve environmental performance, and Declan Martin has spoken on the topic at a number of seminars. Following work with the Clean Technology Centre at CIT the company have set about developing a complete environmental management system. A number of good practices are already in evidence through from the growing of vegetables to waste management in the processing plant. The farm operates an integrated crop management system whereby fertiliser use is strictly determined by and only follows a soil test from which advice is sought from Teagasc. The farm achieved a 100% score in this year's Bord Glas Field Vegetable Quality Awards and has won multiple awards in recent years. Low powered tractors are used to avoid excess energy consumption. Solid organic waste from the plant is composted or used on a neighbouring farm as animal feed. Glass and cans are recycled. Cardboard and plastics are baled and sent for recycling. An excellent degree of organisation for food safety to HACCP standards has resulted in reduced chemical use for cleaning and no additives are used for the prepared vegetables. The plant won the Fuchsia/Safe Food Hygiene Award in 2002. Work is underway on the construction of a wetland for the treatment of wastewater.

Follain Teo

Follain Teo have consciously incorporated environmental imagery into their brand and in turn have taken their responsibilities seriously with many excellent practices in place for waste management. The main wastes are cardboard which is recycled at the Macroom facility; cans are crushed and recycled, glass jars go to the bottle bank and fruit seeds/waste are composted. Shredded office paper is used as hamper packaging. Boxes are provided to other companies for re-use, fruit buckets/barrels also re-used e.g. by farmers. The company is a current member of Repak.

Carbery Natural Cheese

Easily the largest food plant in West Cork, Carbery Group at Ballineen have a number of progressive environmental practices in place. The plant has an EPA licence which effectively defines its environmental management system. Liquid waste is treated in two effluent plants. One converts the waste to methane gas, which is burnt to produce steam. The other plant is an aerobic plant to clean up the water. Whey is one of the main waste products in cheese production, Carbery is particularly well known for its whey processing technology which enables the company to manufacture a large range of protein based food ingredients. A further unique aspect of Carbery's whey processing technology is the fermentation of lactose ( after the removal of the valuable whey protein by ultrafiltration ) into ethanol. This process was pioneered at Carbery in the late seventies and Carbery is now a major supplier of neutral spirit to the Drinks , Flavour Extraction and Industrial Sectors. All cardboard and plastic is recycled and 50% of packaging from suppliers is reused. Considerable reductions in energy use and effluent production have been achieved by the installation of monitoring systems.

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Network Excellence

Sponsored by: University College Cork

Winner:

Bill Hogan

Bill Hogan always shows absolute conviction in anything he undertakes and the artisan food producers of Ireland and West Cork have no greater champion. Bill sees the value of artisan production in brining choice to consumers but also as an engine for rural development and renewal. To this end he has been involved in delivering training in cheese making in Ireland and overseas, most recently in Tibet. In 2002 he played the pivotal role in forming the West Cork Food Artisan Group, a group of food producers sharing a joint outlook, eager to exchange ideas and experiences and get involved in joint projects. Whilst many in the group deserve credit for their commitment to working together, Bill played the leading role in convincing others of the merits of this approach and defining the working agenda. Network projects that he has initiated and facilitated include the establishment of the Borough Market Stall in London and the Superquin Fuchsia Trade Day in 2003. But beyond this, from day to day it is the regular phone calls and emails to share and seek information and contacts with other producers and West Cork LEADER Co-op that marks Bill Hogan out for his excellence in networking.

Prof. Dennis Lucey, UCC, Bill Hogan, West Cork Natural Cheese
& Barry Cogan, West Cork LEADER

Other Nominees:

John Dawson

Recognising the importance of motivating producers to define the working agenda for the branding initiative, John Dawson was a key figure in establishing the Retail Multiple Marketing Group. The group comprises some 15 producers that have a particular focus on developing sales to the retail multiples in Ireland and the UK. John has shown willingness to take on additional responsibilities by chairing meetings and following up with external contacts. This was further evidenced by his handling the administration and transactions for the recent group exhibit at the UK Food and Drink Expo. At all times he is an enthusiastic advocate of the Fuchsia brand and a committed participant.

Sue Hill

Sue Hill is the successful manager of both a restaurant/B & B and a visitor centre in Goleen, a scenic and tranquil tourist destination in West Cork. Sue is a strong advocate of networking which she uses to good effect. In particular, she has on many occasions participated in many joint activities with other members, both food and tourism, including advertising and promotion and more recently the production of a DVD which has incorporated the West Cork Regional Branding initiative. Sue is never short of ideas and where possible tries to involve other members of the brand - a typical example of this is the publication of a joint touring brochure with the Westlodge Hotel which also lists Fuchsia approved tourism accommodation, attractions and activities and food producers. In overall terms, the brand, both through signage and use of the logo, has been well represented.

Helen Forde

Helen's enthusiasm for networking cannot be over emphasized. She has a strong commitment to using locally produced food in her well run farmhouse bed and breakfast. Her establishment, located in Ballinadee, is often a starting point for a West Cork visit and she always recommends the other members in the brand in the hope that visitors will extend their stay in the region. Helen is very proactive in all aspects of the brand, including the response card mechanism, participation in events and she is also chairperson of www.westcorkfarmholidays.com. Not only is she a member of the Fuchsia Brand Evaluation Committee, she even travelled to Scotland to represent the brand last year on a CERT exchange visit.

JO Calnan

JO Calnan has demonstrated a strong commitment to the brand since its inception. Not only does she run her own Farmhouse Bed and Breakfast, but she has also taken the time to network with fellow brand members. She is a strong supporter of Fuchsia Branded food products for both her breakfast and evening meals. She has a good understanding of the values of the brand and shares this with her guests at every opportunity. Her high return of consumer response cards has been consistent for many years. She is very supportive of all Fuchsia Branded events and more recently she has been one of the instigators of a Fuchsia farmhouse website www.westcorkfarmholidays.com.

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Excellence in Information Technology

Sponsored by: West Cork and South Cork Enterprise Boards

Winner:

Ummera Smoked Products

Ummera Smoked Products Ltd. have earned the reputation of one of Ireland's finest smokeries. Inspite of the hype about e-commerce Ummera are one of the few Irish food producers that have successfully developed an online business - 30% of business comes via the web and 90% of new customers make their initial contact this way. The site is maintained and updated inhouse. Softer news features and information subtly seek to create a sense of occasion for the product - the intention being that eating Ummera salmon is an experience that people talk about. The high value of the product relative to its weight makes it quite suitable for mail order, although delivery must be prompt. For peace of mind the site has a facility for people to track their orders. Secure online ordering is facilitated and email addresses are gathered by offering a regular newsletter. All communication from emails and phone calls through to invoices and payment is tracked via the company's customer relationship management software. This ties all customer contacts into one database and allows for detailed targeted emails and offers. New revisions to the site for May 2003 will allow Ummera to gain additional information about customers based on their web browsing behaviour whilst on the site.

Michael Hanley, West Cork Enterprise Board, Anthony Creswell,
Ummera Smoked Products & Barry Cogan, West Cork LEADER

Other Nominees:

Heron Quality Foods

Heron Foods produce an extensive range of organic gluten free and wheat free biscuits and bread/cake mixes aimed at the coeliac market. In 2003 they launched their site www.glutenfreedirect.com . The site design is stylish and modern in design, incorporating the graphic elements from their packaging. The company is seeking to serve a large but very dispersed market and so does not expect that every interested customer can walk into their local supermarket to pick it up. To reach their private buyers Heron Foods have been attending coeliac meetings and conventions throughout the UK. The products are light and have a long shelf life and are eminently suitable for posting. Mail order has traditionally been a feature of coeliac shopping and the company has effectively met this demand by offering a simple easy to use means of buying online. Six months after the launch Online sales account for 5% of turnover and are growing by 15% each month. In addition to the online store the site features recipes and product information. Customers tend to demand a lot of information about the products and so the website is a very useful means of meeting this requiement.

Old Bankhouse Kinsale

Marie and Michael Riese's luxurious townhouse in Kinsale has long been recognised as a destination of choice for discerning visitors. Personal care, a warm welcome and a meticulous attention to detail are hallmarks of this fine establishment and these attributes are in evidence on a well-constructed and stylish website (www.oldbankhouse.com). It is evident that the website is a core component of the marketing strategy with enquiries and credit card bookings facilitated on-line. The site architecture is crisp and bright and communicates real warmth. The site carries concise but relevant information, suitably balancing text and images about the accommodation, Kinsale itself, as well as links to complementary local attractions and facilities. A useful map showing the location of the accommodation can also be downloaded and contains useful information on access to the obvious arrival and embarkation points.

Kilbrogan House Bandon

Constructed and maintained by proprietor, Catherine Fitzmaurice, www.kilbrogan.com contains a wealth of information, history and images on the elegant accommodation (B&B and self-catering) on offer at Kilbrogan House. The quality on offer is amply reflected in the judicious choice of image and text. Local attractions, both near and far are highlighted and extensive links facilitate access to a comprehensive array of information sources, including weather, car hire, geneaology, media and travel. Reciprocal links to tourism establishments world-wide suggest a useful medium for promoting Kilbrogan House in overseas markets. A keen awareness and knowledge of the key source markets is further indicated by the translation of the homepage from English to French as well as German. Pricing of the accommodation in euro, sterling and dollars further reinforces this point. Enquiries and credit card bookings are not available on-line but can be facilitated through phone or fax links contained on the site.

Caseys of Baltimore

Baltimore's cosmopolitan appeal is readily understood from Ann and Michael Casey's website www.caseysofbaltimore.com. The site content is translated in French, Italian and Danish. For good measure relevant information is also summarised in Dutch and Spanish. Quite apart from these important source markets, the website carries information relevant to those seeking a wedding or conference venue. Casey's clearly know their market and have identified the Internet as a means of reaching it. As you would expect, reservations can also be made on-line. Information throughout the site is comprehensive with relevant details on the hotel accommodation, seafood restaurant and traditional pub. There are also special offers, reviews from national and international media and extensive links to local attractions and points of interest. Interestingly, employment opportunities are advertised on-line along with links to relevant information sources such as the Department of Enterprise, Trade and Employment and FAS.

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Healthy Eating Options

Sponsored by: Safe Food

Winner:

Heron Quality Foods

The company has made the transition from a conventional bakery to become one of the country's leading producers of high quality organic confectionary. The company has successfully exploited this market niche in domestic and overseas markets. The company continues to make significant inroads in their collaboration with Sainsburys in promoting their "Free From "range. The organic confectionary range is supplemented by muesli, vinaigrette, as well as bread, stuffing and porridge mixes. This comprehensive range includes gluten free, wheat free, lactose free and soya free products suitable for coeliacs, vegetarians and healthy diets in general. The company does not use animal fats, unnatural preservatives or genetically modified organisms. The company makes good use of their website www.glutenfreedirect.com to highlight the provenance, recipes and dietary features of the product range. The striking product packaging displays the relevant organic certification, nutrition and dietary information.

Thomas Quigley, Safe Food, Elizabeth Dawson & Aileen Deasy, Heron Foods
& Barry Cogan, West Cork LEADER

Other Nominees:

Lodge & Spa at Inchydoney

The Lodge & Spa at Inchydoney Island has justifiably become a destination of choice for the discerning visitor to West Cork. The hotel and thallassotherapy clinic tailors an impressive range of treatments and programmes centred on the promotion of healthy lifestyles. Guests staying on a seven day treatment package receive a consultation from the hotel's resident consultant who can provide advice on nutrition and diet. Complementing these treatments, the hotel chefs provide a range of superb, nutritious menus using the freshest local ingredients. The emphasis is on low fat, high fibre and organic. The menus change regularly to reflect seasonal availability. A wide range of alternative dishes feature on the menu and special dietary needs can be catered for. Suggested vegetarian and healthy options are highlighted on the menu and their calorie, fat, cholesterol, protein and carbohydrate are clearly indicated.

O'Conaill Chocolates

The perception of chocolate as a fattening food largely relates to a poor quality product; sweet and cloying, packed with hydrogenated fats, nut oils and a host of artificial flavourings whilst containing minimal cocoa butter. On the other hand, real chocolate is believed to be one of the most easily digested and nutritious foods containing vitamins, A,B,C,D and E, calcium, potassium, sodium, magnesium and Iron as well as complex alkaloids which contribute to our well-being. With over twenty years experience in producing a high quality product, O'Conaill's clearly know a thing or two about real chocolate, the value of cocoa butter and the use of natural ingredients. They use only high quality couverture chocolate, the highest and most expensive grade of chocolate available, to produce a comprehensive and seductive range of plain, white and milk bars, figures and pralines. All products proudly proclaim their cocoa content ranging from 70% to 31%. The company also produces a range of diabetic chocolates, sweetened only with natural fruit sugars rather than artificial ingredients.

Irish Yogurts

In early 2002 Irish Yogurts Ltd. launched a new Bio Active range of probiotic yogurts. The yogurt have added L. Casei and the R&D was all done on site in Clonakilty. A particular innovation was the introduction of a 200g pot with a spoon attached to the lid, this was aimed at the lunchbox/snack market. All products in the range are performing well and are listed with the major Irish supermarkets nationwide. The packaging was designed to reflect the luxurious nature of the product which combines being a Health and Functional Food with convenience and value for money. The steady growth in sales reflects the superiority of the Irish Yogurts product versus those of its competitors. The range sits well alongside the company's existing Diet range, which it also produces under licence for Unislim. Ever conscious of the health aspect of its products all packaging provides nutritional information and is labelled Gluten Free and Suitable for vegetarians.

Murphy's Irish Seafood

Mussels are widely regarded as an excellent source of iron, salts, protein, copper, zinc, unsaturated fats and vitamins A and B. They are also rich in omega-3 fatty acids and can be used to maintain a balanced low fat diet. These benefits are retained in full in the chilled natural mussels produced by Murphy's Irish Seafood from the waters of Bantry Bay. The product is 100% natural and free from any artificial colours, preservatives and flavours. With an eye to the convenience food market, the product is available in supermarkets nationwide. The handsome packaging displays the product to good effect, simplified the preparation and cooking process. Dietary and nutrition information is also displayed prominently.

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Supreme Achievement Award

Sponsored by: The West Cork Regional Branding Initiative

Winner:

Sue Hill

The development of the successful Mizen Vision visitor Centre at Goleen is in no small measure due to energy, drive and commitment of the indefatigable Sue Hill. Developing from modest beginnings in 1994, Sue has continually eschewed the path of least resistance to create one of West Cork's most important and successful tourism attractions. Now attracting in excess of 50,000 visitors per annum, the centre is also as good an example of community enterprise to be found the length and breadth of the country. Sue also operates the renowned Heron's Cove guesthouse and restaurant in Goleen village. An enthusiastic supporter of the Fuchsia Brand since its inception, she promotes West Cork regularly in a variety of media and fora and always finds time to network and support cooperative and collective marketing and promotional initiatives.

Jean O'Sullivan & Ian Dempsey, West Cork Regional Brand,
Sue Hill, Goleen & Barry Cogan, West Cork LEADER

Other Nominees:

Charles Cullinane

Through the creation of West Cork Travel (now Beacon Travel Worldchoice), and the Baltimore Harbour Hotel, Charles Cullinane has been one of the pioneers of tourism in West Cork. Quite apart from his active role in developing important commercial projects that have made valuable contributions to tourism locally, he has been prominent in a number of community oriented/voluntary initiatives to stimulate product development and marketing of the region. These include the successful Model Railway Village and the recently launched Road Train as well as an active and enlightened contribution to organisations such as Cork/ Kerry Tourism, West Cork LEADER Co-op, Fuchsia Brands Ltd. and West Cork Tourism, amongst others. For good measure, He is a former Chairman of the Incoming Tour Operators Association.

Diarmuid O'Sullivan

As Irish Yogurts Ltd. celebrates its 10th anniversary this year it is timely to look back on the achievements of its founder and managing director, Diarmuid O'Sullivan, and his contribution to West Cork. From humble beginnings in 1994, Irish Yogurts Ltd. has created and sustained 70 full time jobs in Clonakilty to date, and as well as this direct employment, the company indirectly supports many more local families in the Cork region from whom it purchases milk, other ingredients and services. The use of the Fuchsia logo and brand explanation on all products, as well as printing the Clonakilty Chamber of Tourism website address on the lids of millions of pots has raised the profile of the area and given significant exposure to the Fuchsia brand. In 1998 Diarmuid was overall winner of the National Enterprise Awards and in April 1999 represented Ireland at the World's Young Business Achievers Competition, winning two gold medals. The company has won many awards including a Fuchsia/Bord Bia award in 2002 for Outstanding Use of the Fuchsia Brand. Winning the Dairy Category and Supreme Award at the Tesco Ireland Irish Food and Drink Awards in 1998 was critical to gaining entry to Tesco's UK market and exports now account for over €2 million annually.

Jeffa Gill

Using milk from her eight cows Jeffa Gill was one of the pioneers of Irish farmhouse cheese production when she started making cheese on her kitchen stove in 1979. The success demonstrated by Jeffa Gill and others at that time has since led to a massive growth in artisan food production and by maintaining a high public profile Jeffa continues to be an inspiration. Durrus Cheese has won numerous awards including British Cheese Awards 1995, 1997, 1999 - 2002, IFEX Supreme Cheese Award 2000, Silver Medal 1998. This has been important not just for the reputation that Irish food now enjoys around the world but also throughout rural Ireland for farm families and others faced with the challenge of making a living in the more remote parts of the country. Jeffa is one of the few Irish cheesemakers who are still using raw milk, and this is an important factor not just for its sensory qualities but also in terms of the prestige in which it is held. The practice of using raw milk is under considerable threat, however, and Jeffa has been to the forefront in championing its use, including the foundation of a Slow Food Presidium for its protection.

Richard Murphy

Founded in 1987 Shellfish De-La-Mer LTD has grown in stature from a modest seafood processor to an impressive competitor in the fish processing industry that now employs over 90 people in Castletownbere. The company buys fish daily from a fleet of more than 100 small inshore and mid-distance vessels operating along the southwest coast. This has made a tremendous contribution to the local economy where alternative employment is scarce. Richard Murphy's infectious dynamism has been the driving force behind this rapid growth. The seafood industry has traditionally been export led but what is particularly noteworthy about Richard's achievements is that Shellfish de la Mer have led the way in developing a market for quality fish at home in Ireland. This is built on the back of a reputation for service and quality with chefs in the catering trade. The company are among the few that have been successful in adding value to local seafood and have a range of retail products nationwide. In recent years they have also developed export sales. His entrepreneurial confidence and flair for handling risk is evidenced by the level of investment that the company has made in markets that others had left untapped.

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