New Local Business - TheLateChef

TheLateChef

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TheLateChef is a new local business providing quality home cooked food made from quality local produce. All delivered direct to your door! The use of local ingredients means fresher tasting and quality food which also benefits the local environment and economy. In these days of issues such as "food miles", understanding where and how our food is sourced and its impact on the environment are important to us all. All dishes are free of additives and preservatives, only natural ingredients are used.

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A Bangor café wins a Fair Trade Cuppa accolade A Bangor café wins a Fair Trade Cuppa accolade


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BANGOR vegetarian and vegan café Kyffin has come out tops in North Wales in a competition to find the nation’s favourite Fair Trade Cuppa. Customers voted for the café in a survey by the Wales Co-operative Centre.

More than 30 establishments in Wales entered the competition and Kyffin - which celebrates its second birthday next month - was placed fourth.

“We were delighted with the results especially as the three cafes ahead of us are all in Cardiff,” said owner Jo Pott.

The business is one of three on Bangor’s High Street – the other two are clothing and interior design shops – she runs on Fair Trade principles.

Kyffin serves Lavazza Italian, speciality brand coffees, speciality teas, lunches, home made cakes and food products. The main influences on its food are Mediterranean and Indian.

Like countless other businesses, the recession has hit trade.

Said Ms Pott: “Our sales figures haven’t suffered. It’s just that people’s pattern of shopping has changed and some days are very quiet.

“We have been going for 20 years so we have a good customer base and people are very loyal.

She said there was also increased awareness of and demand for Fair Trade products.

Some shops have closed in Bangor but Ms Pott is defying the economic gloom by planning further expansion of her business.

She has acquired bigger premises in Bangor which she is planning to use as a café and deli, with the café operation transferring to the larger site.

“I would like to think we can do that next spring, but let’s see,” she added.

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