MEAT, FISH & POULTRY
Good butchers can boast of traceability from farm gate to customer plate, but at the century-old Ewing’s fish facility, it’s from ship to service – usually within 24 hours. Brian McCalden reports on what it means to sell fish that is really fresh.
Fresh expansion ideas for award-winning Ewing’s C
rawford Ewing is the latest of three generations of his family to run the famous Shankill Road fish shop – and latterly food service factory – and is, like his father, Walter today and his late grandfather, William who founded the firm, very much hands-on. A typical day sees Crawford on the factory floor by 6.30am supervising orders for outlets as diverse as the new Robinson & Cleaver restaurant in down town Belfast to regular orders for Selfridges in London. As Christmas approaches and business in the retail shop picks up apace, Crawford is also looking across the oceans to markets as yet untapped. “Dubai is one major target, as is Portugal, Italy and the Irish-American stronghold of Boston,” he said, adding that he has already taken part in Invest NI-led trade delegations and is well on the way to developing his contacts. Building on this year’s achievement of four separate Great Taste Awards for cod and smoked salmon products, and being placed 9th out of 10,000 products tested by the UK Guild of Fine Food, Ewing’s is about to expand. “It’s a long way from the typical wee Shankill woman who still buys her potted herring in the shop as a weekend treat to the plush dining tables of rich Arabs, but that’s what our award-winning business is doing,” he said. “As the supplier of the only certified organic salmon product – from Glenarm on the Antrim coast – in Northern Ireland we are currently starting to move from our 90% retail trade – strong though it is – to expansion of food service. “Already, high-end retail customers regularly spend £100 and more per visit, so moving this quality on to not only high-end restaurants and major retailers, but abroad as well, is an obvious move.” However, with no sales team whatsoever, the company depends entirely on word-ofmouth: “To that end, we have always looked after our existing customer base first and foremost, but the new, grant-aided factory behind the shop means there’s scope to move on to,” he added. “If it swims in the sea, we sell it,” boasts the director, “we even provide eels to that
Ewing’s Pale Smoked Code was awarded one of four Great Taste Awards this year.
We are delighted to achieve this (Great Taste Award). I am convinced it will be of enormous benefit.” specific market he added. “Salmon in the mainstay, graces many private dinner tables, while our award-winning cod is very well received too.” Ewing’s started in 1911 when the shop first opened and then the factory was built in 1999 and has just been extended again with work completed six months ago. It can truly boast that while it served those who built the Titanic (many shipyard workers came from The Road) it now also services the multi-million pound Titanic Signature Building that opened for the centenary of the tragic luxury vessel’s loss too. Employment has now grown to 18 full-time workers, trading 9-5pm, six days a week retail and a much, much earlier start for the food production. DARD and Invest NI grants and
the trade missions have all helped spark this development. “That’s the kind of history and heritage we hold,” Crawford said. Caught today, eaten tomorrow Some things don’t change and this means dedication, with staff buying at the dockside in Kilkeel, Portavogie and Ardglass in their respective auctions. “The fish swimming in the Irish sea on a Friday will usually be caught, bought, processed, delivered, cooked and served by our numerous customers on the Saturday or Sunday. It’s that fresh.” In fact, the company supplies 300 of the best known restaurants in Northern Ireland, with 200 of them taking deliveries every day. In retail, an idea of Crawford’s to produce gift packs of smoked organic salmon that proved a winner last year are already proving popular in 2013. “With a long shelf life, these high class, relatively low-cost packs are a success,” he added. The Great Taste Awards were a huge boost too: “We are delighted to achieve this, especially since it was a first time entry for Ewing’s. “I am convinced it will be of enormous benefit as we seek to expand outside Northern Ireland,” Crawford concluded. 47