Pizzado a novel new product 

Hi all, I’m sharing below info regarding Pizzado. I’m looking forward to trying it…. Will you beat me to it????
“Local mum’s DIY pizza kit wins listing with Tesco Northern Ireland


Pizzado is set to revolutionise family meal times around the province, says product founder Karen Boyd.


A local mum of one has secured a listing in Northern Ireland Tesco stores for her innovative pizza product, Pizzado.


The do-it-yourself frozen pizza kit will now be available in 24 Tesco Northern Ireland stores in what is a £250k deal for Karen Boyd and her son Josh, who are at the helm of the enterprise.


The product, which retails at £5, is set to transform the dinner table for families around the province, believes Karen who has a background in the pizza takeaway sector. 


Speaking about the conception of Pizzado, she said: “Pizza was what I knew and like most small businesses, Pizzado was created in 2011 around a coffee table with friends. The idea was sparked from experience; my son was always making pizzas at home with his friends. Now he’s 18, we have been able to pair up and bring this idea to fruition and to consumers through in-store sampling opportunities with Tesco before securing the deal.”


Pizzado consists of two dough balls big enough to make two 9” pizzas, two sachets of tomato sauce and two sachets of 100 per cent mozzarella all of which use only natural ingredients. The kit comes in mozzarella and pepperoni varieties.

The dough is frozen at an early stage to prevent yeast from forming, thus allowing families to do the rest themselves at home. To defrost, the dough can be placed in a fridge overnight after which it boasts a shelf life of three days.


Using local produce, the content of the kit includes Neills Flour, creamy mozzarella from a local dairy producer, all of which are brought together and packaged at a firm in Derrylin.


Speaking about the Tesco deal, Karen continued: “We are delighted to now stock our product in Tesco stores. From a very early stage we knew that Pizzado was going to be a popular product after carrying out taste tests. We knew from the positive feedback and high demand then that a multiple was the best retailing vehicle for us, so to have finally secured a deal with Tesco is a major accomplishment.”


This year has marked not one but two major coups for Karen and her son Josh’s business. Not only has Pizzado won the contract with Tesco, it also won its second Irish Quality Food and Drink Award, taking the title in the pizza category. 


As a result of the latter successes, Karen has invested in social media marketing and appointed a local company to take control of Pizzado’s Facebook page and Twitter accounts while she is working on new products to add to the Pizzado portfolio, including gluten-free options. 


Confident that her product will be a winner at the dinner table and with all generations, Karen added: “Pizza is universally loved. It is one of those meals that always goes down well and from research, we know that the elder demographic is the fastest growing end of the market in the pizza category, implying that the Pizzado product is an all-inclusive kit for everyone, from the toddlers to the grandparents. It will make dinnertime a real family affair and one that is fun and allows for creativity. It’s not just about what’s in the kit but what else you have at home to make your pizza individual.”


Steven Murphy, Buyer at Tesco Northern Ireland, said: “This is a fantastic example of a local artisan producer who was able to introduce their products to consumers through Tesco’s sampling option. This was specifically introduced to help those not-yet-listed small producers bring their product to market by offering them free space in-store. The fact that Karen and Josh now supply to 24 Tesco stores across Northern Ireland is testament to the success of this approach, and the quality of Pizzado. 



“Sure to be a firm favourite of families across the region, Pizzado is created for parents, by a parent who knows only too well the importance of striking the balance between making meal times fun and providing children with quality, nutritional ingredients.”


Welcoming the news, Invest NI’s Chief Executive, Alastair Hamilton, said: “Tesco NI’s ‘pop-up’ sampling scheme offers a valuable test marketing opportunity for smaller food and drink producers from across Northern Ireland. I would like to congratulate Pizzado on converting in-store sampling to a listing in 24 stores and wish Karen every success in developing her business. Northern Ireland consumers are strong supporters of local brands. As we approach 2016 Year of Food, showcasing products like this in established retail outlets is a great way to encourage product trial and build brand awareness.”
Pizzado became a Limited Company in 2011 and is the brainchild of Karen Boyd who spent two decades working in the pizza takeaway business.


Karen’s 18 year old son, Josh, is also a founder in the business.


Pizzado is now stocked across 24 Tesco Northern Ireland stores; Bangor, Ballymoney, Carrickfergus Extra, Crumlin, Castlereagh, Banbridge Extra, Newry Extra, Enniskillen, Ballygomartin, Antrim Massereene Extra, Coleraine, Dungannon, Lisnagelvin, Springhill, Northcott Extra, Newtownabbey, Portadown, Newtownbreda Extra, Lurgan, Craigavon Extra, Knocknagonney Extra, Ballymena, Newtownards Extra and Bentrim Road. ”
Ciao for now!!!

Day 5

Just sat down with a cup of tea after another fine day, the penultimate day of the challenge. The big finale is tomorrow!!
For breakfast it was apples and bananas with weetabix for the girls and fresh porridge with honey and seeds with s cuppa. My 7 year old had pancakes for lunch with cheese and tomato. We had mixed vegetable and brown rice wraps cooked in a panini press with salad. The mix veg consisted of spinach, red peppers, baby sweet corn, broccoli, onion, garlic, cheese with some left over tomato sauce. The brown rice was mixed with the veg, placed in the wraps, folded and cooked in the panini. This was served with the leftover soup. The salad was rocket lettuce, tomato, cucumber, carrots and peppers.
Dinner was a light one of daal turka, brown rice with mixed veg and some tomato, cucumber and olives. Followed by a cup of tea!!

Trip down memory lane

I’ve been invited to the opening of Acton and Sons tomorrow,so excited as I can remember the old Skandia. Below is an article from today’s Belfast Telegraph:
Culinary trip down memory lane as Skandia’s new eatery brings us a taste of the 70s
The old Skandia (pictured) menu will live on in the Davis family’s Acton & Sons restaurant in Belfast3

The old Skandia (pictured) menu will live on in the Davis family’s Acton & Sons restaurant in Belfast

Diners are to get a taste of the Belfast of yesteryear as the Skandia menu makes a nostalgic comeback.
Almost half a century after the first Skandia restaurant opened its doors in the city, the family that introduced Pavlova desserts to Northern Ireland are looking to the past to inspire their business future.
The Davis family have had a long and successful tenure in the food business, having set up the groundbreaking Skandia group of restaurants in 1969. 
They have now transformed their Olio Restaurant premises on Brunswick Street into a new laid back brasserie, Acton & Sons. 
The city centre restaurant has undergone an extensive £100,000 transformation, adding to the thriving hospitality area of Belfast’s Linen Quarter.The 100-seat restaurant will serve throughout the day, seven days a week, to shoppers, office workers and theatre-goers, and employ 20 full and part-time staff.Now with a new dark wood interior, relaxing ambience and simple but high quality food at very reasonable prices, Acton & Sons is taking the family’s philosophy to the next level – but they haven’t forgotten their roots.
Tom Davis founded Skandia at the beginning of the Troubles in College Square.
His sons Jonathan and Andrew now run their own restaurant businesses – Neill’s Hill and Papa Joe’s respectively.
“Our family has long held a restaurant premises in this area and we’re placing our family’s heritage at the heart of this new venture,” Jonathan said. 
“On the walls you’ll find some of the original menus dating back to the late 1960s and from the kitchen you can expect firm favourites alongside fresh fish and signature dishes of roast fillet of hake, tomato, chorizo and white bean stew and Guinness and honey glazed pork fillet, champ cake, celery and apple salad.
“The name Acton & Sons derives from the Acton Hotel and Catering School in London where my father attended and subsequently met my mother and the rest, as they say, is history.”
Customers can avail from the menu with dessert specialities including their famous pavlova with strawberries, white peaches and dairy cream or hot pineapple fritters with dairy cream. 
Appetisers also feature the Skandia hors d’oeuvre, frosted fruit juices and a grapefruit cocktail. 
The brothers will oversee the running of Acton & Sons alongside executive chef Cath Gradwell and head chef Brian Caldwell.
When Jonathan first opened his east Belfast restaurant, formerly Aldens, in 1998, many thought a restaurant offering such high quality food would struggle outside the city centre. 
But he proved them wrong as the critically-acclaimed restaurant and a fiercely loyal clientele helped sustain over a decade of success.