Cherry Valley - Press Releases

CHERRY VALLEY AIMING TO SET A NEW WORLD RECORD THIS SUMMER

Rachael Summers — Thu, 02 Jul 2009 11:44:34 +0100

The Great Yorkshire Duck Race sponsored by Cherry Valley will take place on Sunday 9 August at the idyllic surroundings of Bolton Abbey, near Skipton, with its main objective of attempting to break the existing world record, held by China, by racing more ducks down a 1 km stretch of water than ever done before.

Not only will The Great Yorkshire Duck Race be attempting a world record, they also aim to raise a significant amount of money for local and national good causes including The Yorkshire Air Ambulance, West Yorkshire based charity Little Heroes Children’s Cancer Charity and on a national level the Professional Cricketers’ Association Benevolent Fund and the successful Asda backed Tickled Pink Breast Cancer Campaign.

The generous people of Yorkshire and Lincolnshire can play their part in helping all these good causes by registering a duck for just £2.00 at www.thegreatyorkshireduckrace.co.uk or by purchasing their own little duck from the official supermarket partner Asda at one of their Yorkshire or Lincolnshire stores from the 1 July 2009 including the Asda stores in Hull, Grimsby and Scunthorpe.

Everyone who buys a duck will be entered into a free prize draw to have a chance of winning a year’s free shopping courtesy of Asda.

Eric Jagger, sales and marketing director at Cherry Valley, said:
“The Great Yorkshire Duck Race is going to be a fantastic family fun event. It fits perfectly with our product and although we are one of the largest duck companies in the world, in fact a good number of our growers are based in Yorkshire.
We are proud to be involved in raising money to a wide range of charities and good causes.”
Commenting on developing The Great Yorkshire Duck Race, Tony Stanton, from event organiser Blue Crocodile, added:

“We have been developing the idea of staging a major event in Yorkshire for a considerable amount of time and by creating The Great Yorkshire Duck Race we feel we are onto a winner. This will be Yorkshire’s premier event of the summer with loads of celebrity involvement, the opportunity to help good causes and attempting to bring a world record to the county.

“With support and involvement from our partners Cherry Valley, Asda and Real Radio Yorkshire, we feel this event will put Yorkshire on the map and will grow into one of the key events in the social calendar for many years to come.”

The event has already captured the imagination of some of the country’s most prominent sporting celebrities. The likes of boxing sensation Amir Khan, dancing and cricketing legend Darren Gough, Blackburn Rovers manager Sam Allardyce, former Great Britain rugby league star Barrie McDermott and Yorkshire cricketers Anthony McGrath, Tim Bresnan and Matthew Hoggard are all officially endorsing the event and have agreed to be filmed in a hilarious viral sketch, which will be shown across a number of social networking sites on the internet including FaceBook, You Tube and MySpace.

To become a world record breaker, buy your duck now from www.thegreatyorkshireduckrace.co.uk or any Asda store in Yorkshire and be in with a chance to win a year’s free shopping courtesy of Asda.

ENDS

For further information please contact:

Danny Reuben
Head of Media
Blue Crocodile Sports LLP
Tel: 0113 394 36 36
Mob: 07515 928796
Email: danny@bluecrocodile.co.uk

Rachael Bennett
Marketing Executive
Cherry Valley
Tel: 01472 371271
Mob: 07825 747817
Email: rachael.bennett@cherryvalley.co.uk

CHERRY VALLEY SUPPLYING FARM FRESH DUCK ACROSS THE REGION

Rachael Summers — Thu, 02 Jul 2009 14:56:47 +0100

Through 40 years of experience and unique farming heritage, Farm Fresh Duck is providing half and whole ducks, fillets and legs with superior texture and taste qualities into butchers, farm shops, pubs and restaurants.

The launch means people in Lincolnshire can enjoy the best quality and locally reared duck on their doorstep, whether dining out or creating their own dishes at home this summer.

Eric Jagger, sales and marketing director at Cherry Valley said: “Our welfare standards are second to none and our Farm Fresh Duck range, is in my opinion, impeccable. We are very excited about seeing the products on local shelves and being served in local restaurants.

“I am confident the range will be a success for the company and our neighbouring businesses, and we are already looking at supplying more of the region’s outlets.”

The range will also be available across the country through major fresh food distributors, which means butchers, farm shops and restaurants throughout the UK will not miss out on the Lincolnshire and Yorkshire grown produce.

Passionate about the quality of the ducks it produces, Cherry Valley promotes excellence every step of the way by looking after the welfare of the ducks and the environment they grow in so customers can be satisfied they are receiving the best cared for produce. The company is achieving this through:

• giving ducks access to verandas from the barns in which they live so they are free to come and go as they please,
• laying fresh straw for Farm Fresh ducks on a daily basis and supplying it back to the farms to use as a natural fertiliser,
• having purpose built pools of water housed in our verandas so that our ducks can wade, preen and paddle,
• keeping the duck’s drinking water separate in the barns along with the feed, which contains locally sourced wheat and contains no bonemeal or additives.

For more information on Farm Fresh visit www.farmfreshduck.co.uk or call 01472 852860

Notes to editors

For further press information please contact: Gemma Walters on 0113 2200 518 / g.walters@brahm.com or Nina Hands on 0113 22 00 532 / n.hands@brahm.com.

CHERRY VALLEY CELEBRATES DOUBLE SUCCESS AT INDUSTRY MARKETING AWARDS

Rachael Summers — Thu, 21 May 2009 14:28:10 +0100

The company picked up the Brand Identity Award, in recognition of the Cherry Valley brand and also the company’s new Farm Fresh brand, which launched earlier this year. The Award for Innovation was presented to Cherry Valley for its unique veranda system developed to produce a higher welfare range of duck products .

Held at the London Haymarket Hotel on Thursday 14th May, the Pig and Poultry Marketing Awards are run by trade publications Pig and Poultry Marketing and Farm Business.

The Brand Identity Award, sponsored by 42 Communications, recognises brand strategies which have hit the mark in terms of overall identity and target audience communication. Cherry Valley was commended as an example of a well-targeted brand meeting customer demand, from its strong brand visuals to its innovative product solutions.

The Award for Innovation, sponsored by Pfizer Animal Health, recognises innovation in the food chain and the contribution this has made to the business. Cherry Valley’s higher welfare system is an innovation which incorporates the use of verandas, giving the ducks access to natural daylight and purpose-built pools for bathing. The company firmly believes that its customers deserve the best quality produce which comes from the best possible welfare standards.

Eric Jagger, sales and marketing director at Cherry Valley, said: “Our customers are key and we pride ourselves on constantly striving to better our practices and products to meet and exceed their demands. We are delighted to be recognised for our innovative ‘higher welfare’ veranda system which we developed to achieve the highest standards of quality.

“I believe the Cherry Valley brand, and more recently Farm Fresh have become synonymous with good quality in the trade and we are thrilled to see this reflected in these awards.”

Cherry Valley was also shortlisted for the Health and Hygiene Award.

For more information on Cherry Valley visit www.cherryvalley.co.uk or for more information on Farm Fresh go to www.farmfreshduck.co.uk

Ends

Media enquiries:
For further press information please contact: Gemma Walters on 0113 220 0518 / g.walters@brahm.com or Nina Hands on 0113 22 00 532 / n.hands@brahm.com

CHERRY VALLEY WILL NO LONGER STOCK DUCK IN ORANGE SAUCE OR PEKING DUCK LEGS WITH PANCAKES

Rachael Summers — Thu, 26 Mar 2009 18:28:38 +0000

COOKING UP A STORM FOR CHINESE NEW YEAR

Rachael Summers — Tue, 27 Jan 2009 10:11:01 +0000

January 26th 2009 is the beginning of the Chinese New Year, giving those looking for challenges in the kitchen the perfect excuse to get to grips with delicious exotic dishes and throw a new skill in to the bargain. With footie-ace Wayne Rooney even vowing to take up cooking in 2009*, there is no excuse for being a novice this year.

Nearly two thirds of Britons are now spending the evening at home rather than going out and splashing cash in bars and restaurants, with people increasingly looking to turn the credit crunch into the credit munch in the comfort of their own dining rooms. With duck at the top of any self-respecting Chinese menu, Cherry Valley, supplier of duck products to Marks and Spencer, has suggested some quick and easy recipe ideas to celebrate the Chinese New Year, including crispy duck, Chinese duck stir-fry and delicious duck rolls for a tasty starter or dim-sum which will wow friends and family at the dinner table.

Eric Jagger at Cherry Valley said: "Britain loves a good Chinese take-away but there are very few of us who can proclaim to be able to whip up an Eastern dish in our own kitchen. The Chinese New Year provides the ideal occasion for us all to try cooking something new, and may even tick a few boxes when it comes to fulfilling our 2009 resolutions.

" ‘Cocooning’ has really set in this month, where people lean towards entertaining and relaxing at home rather than going out. They’re also shunning ready meals and takeaways in favour of cooking from scratch, so Chinese New Year provides the perfect reason to show off new cooking skills."

Cherry Valley free range duck is available in Marks & Spencer stores nationwide. Delicious Duck Legs, Duck Breast Fillets, Half Ducks and Whole Ducks are available, offering something for every appetite.

CHINESE RECIPE IDEAS

Crispy Duck

Ingredients:

First marinade:

One whole duck
6 spring onions
6tbsp wine
2tbsp soy sauce

Second marinade:

4 slices fresh ginger
16 cloves
4 cloves star anise

Two fennel bulbs Method:

Crush the spring onions and add the remaining ingredients of the first marinade.
Put the spring onions inside the duck only and rub the marinade all over the outside of the duck and leave it for two hours.
Remove the spring onions and replace with two slices of ginger.
Spread the spring onions, the remaining two slices of ginger and the other ingredients of the second marinade on and around the duck.
Steam the duck for an hour, cool it and drain it.
Heat almost enough oil to cover the duck in a deep frying pan.
Once the oil is hot, remove the pan from the heat and place the duck gently in it.
Spoon the oil over the duck and fry until the duck is browned all over, returning it to the heat only if the oil cools down too much.
Serve with hoisin sauce.

Chinese duck stir-fry

Ingredients:

1 duck breast
1 tbsp honey
200g egg noodles
1 tbsp olive oil
1 tbsp sesame oil
1 red chilli, finely chopped
1 clove garlic, finely chopped
3 cm ginger, cut into thin strips
Handful baby carrots
Handful sugar snap peas or mange tout
1 red pepper, cut into strips
Handful spring onions, cut into thin strips
1 tbsp mirin
1 tbsp soy sauce
Handful coriander leaves and stalks finely chopped

Method:

Score the skin of the duck breast and place skin-side down in a cold frying pan. Set over a medium heat and fry gently until the skin has browned. Turn the breast over and drizzle the honey over the skin.
When the duck breast has cooked through, take off the heat and leave to rest for 5 minutes. Cut into thin slices.
Cook the noodles following the instructions on the packet.
Heat the olive oil and sesame oil in a wok or frying pan.
Add the chilli, garlic, ginger, carrots, mange tout, peppers and spring onions. Pour over the mirin and soy sauce and stir-fry for a few minutes.
Add the noodles and coriander stalks and toss together.
Spoon into serving bowls, fan the duck pieces over the top and sprinkle over the coriander leaves.

Duck rolls

Ingredients

600g cooked crispy duck, skinned and boned, meat coarsely chopped (leftover from crispy duck)

100g finely chopped spring onions
3 tbsp hoisin sauce
12 spring roll skins
1 cucumber, unpeeled, seeded and sliced into strips
1 tbsp plain flour mixed with 2 tbsp water or 1 beaten egg yolk
250ml vegetable oil, for deep-frying
4 banana leaves, cut and shaped as desired

Method:

Mix the crispy duck, spring onions and hoisin sauce together and reserve.
Fold the spring roll skin in half diagonally into a triangle shape. The top half should be 1cm away from the edge of the bottom half thus creating a ‘layered’ effect.
At the base of the triangle, place one-twelfth of the mixture about 2cm away from the edge nearest to you. This mixture should be shaped in a rectangle. Place a strip of cucumber on top, lengthways. Fold the two sides of the triangle into the middle, pressing the skin around the mixture, then roll the skin up from the bottom to form the roll. Seal the end flap of the triangle with the flour-and-water or flour-and-egg wash as desired.
Deep-fry the rolls in vegetable oil at 165°C for 2-2½ minutes or until the duck rolls turn golden. Cut each duck roll in half diagonally across the middle. Arrange each portion of duck roll (three rolls per person) on a banana leaf and serve immediately.

- ENDS -

* The Sun, 31 December 2008

Media enquiries:

For further press information please contact:

Gemma Walters on 0113 220 0518 / g.walters@brahm.com or Nina Hands on 0113 22 00 532 / n.hands@brahm.com