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Manleys Food Brand Innovation for Linden Foods

Manleys help serve up a treat for local company Linden Foods with the Launch of Banquet Royale Rosé Veal.

Local company, Linden Foods, officially launched their innovative new product 'Banquet Royale Rosé Veal' with a special presentation which saw a whistle stop tour of a Rosé Veal farm in Moira, a butchery master class at their premises in Dungannon and finally an exceptional eating experience at Deli on the Green in the Linen Green complex.

Central to the launch was the support of Manleys with the brand strategy driven by Professor Lester Manley, one of Ireland's leading brand entrepreneurs. Working directly with Linden Foods, Lester developed the overall vision for the Linden Foods business to include the launch of Banquet Royale Rosé Veal in tandem with the Chef Class branded range of products. Lester commented,

"It is important, especially in the current climate, that clients diversify their business and look to the future. Being innovative and building brands is an essential element and will ensure the continued success of Linden Foods as they grow as a company"

For both the local and export market, Linden Foods and Manleys, has developed Banquet Royale Rosé Veal, as an ethical alternative for top restaurants seeking meat with a rich flavour, delicate texture and an exceptional eating experience. As a super elite product, Gerry Maguire, Linden Foods Managing Director, says:

"We see Banquet Royale Rosé Veal as an important development aimed at a niche market, a super premium product that's aimed specifically at top of the range restaurants in the UK, Ireland and other parts of Europe. Manleys guidance in the overall development of the brand was crucial to getting this product to market".

With new box packaging and labels, accompanying support print product photography and presentation materials, PR and web media, the brand has benefited from a great start receiving a great response.

Invited guests included Martyn Nail of Claridges, Paul Gayler of Lanesborough, Paschal Sanchez and Jean-Denis Lebras, both from Sketch, Xavier Mouret of Landmark, and Saito Satoshi of Baglioni, plus local chefs such as Tony O'Neill of the Merchant Hotel and Dave Fitzgibbons of Cavan Crystal to name a few.