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"MADE IN AMERICA" - WELSH PATE PRODUCER OPENS UP STATE-SIDE

Welsh pâté producer, The Patchwork Traditional Food Company, has gone into production across the Atlantic in a move which it hopes will be the start of a long lasting relationship with consumers in America.

The North Wales Company made its initial break into the American market at the 2005 New York Fancy Food Fair. It attended under the sponsorship of the Welsh Assembly Government's True Taste banner and was introduced to Savoury Connections in Pennsylvania.

"For a Welsh company Pennsylvania is a great place to be based as there is a very big Welsh presence in the area, and American interest in Wales is growing," said Marcus Carter, Patchwork's Sales Director (and founder's son).

Manufacturing state-side is a natural progression for the company which last year launched its pâté into the American chilled foods arena.

"The USA does not allow raw meat to be imported into the country, so we have sourced our ingredients from America," said Marcus.

"While the ingredients are American our pâté is made to the same recipe my mother invented in Wales.

"We use organic chicken livers and butter to create a semi-course pâté like no other on the market. It has a rich, satisfying home made flavour that has you going back for more."

The pâté is being made state-side by Rick and the team at Savoury Connections in Sellinsgrove, Pennsylvania to the same high standards as the team in Ruthin, North Wales.

Branded as "Welsh Country Style pâté", the range includes: Chicken Liver, Brandy & Herb pâté, Chicken Liver, Triple Sec & Orange pâté, Chicken Liver, Tequila & Cranberry pâté, Chicken Liver, Bourbon & Blueberry pâté, Chicken Liver, Mushroom & Garlic pâté, and Welsh Dragon's pâté (venison liver with chilli).

"Our pâté will be available across the whole of North America, and we are looking into potential markets in Canada."

Patchwork pâté has been trialled in New York at stores such as Eli's Manhattan, Westerly Natural Market, Forages Market in Brooklyn and River City Cellar in Richmond VA. Customer responses to date have been incredible. Patchwork is now looking to work with distributors across America to supply gourmet shops and food halls and other fine food emporiums.

During September a selection of Patchwork pâté was served at the historic Harriton House in Philadelphia at the opening of the Welsh Assembly Government and Harriton Association's exhibition "Keeping up with the Joneses - the Story of Wales and the Welsh in the USA".

Harriton House is one of America's oldest surviving houses. It was built by Welsh Quaker Rowland Ellis in 1704 and was originally called Bryn Mawr.

Said Marcus, "The response and interest we have had from Americans and the Welsh ex-pat community has been great and we are looking forward to spreading our pâté to an even wider audience.

Patchwork was formed in 1982 by Margaret Carter, a mother of three who made pâtés in her kitchen as a means of boosting the family's income. Starting with an initial budget of just £9 saved from the family's housekeeping money she produced pâté for a friend's restaurant.

Twenty five years on the award-winning business has an annual turn over of around £2 million, and produces a wide range of pâtés, pies, meals, tasty tarts all made by hand.

Patchwork's innovative recipes have won it a host of food and business awards including True Taste and Great Taste trophies.

But its ethos remains the same as when Margaret first started and has recently been recognised when Margaret was honoured for her work by the UK food industry with a Lifetime Achievement Award at the Great Taste Awards.

Only the best ingredients are used and dishes are skilfully hand-made on an individual basis without the use of artificial additives or colours.