100 REASONS TO BE FRANK AND HONEST

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Centra celebrate coffee success story as 1 cup sold every 10 seconds

 

Centra are celebrating following the opening of the 100th Frank and Honest site in Northern Ireland, following a £2.25m investment over the last two years.

 

The first Frank and Honest machine was installed in Northern Ireland in 2016 and since then the gourmet coffee has become the biggest selling on-the-go coffee brand on the island of Ireland.

 

The 100th Frank and Honest site opened in Lilley’s Centra Drumlyon, Enniskillen, and expansion of the coffee brand is set to continue, explained Ciara McClafferty, Trading Director.

 

“We installed the first Frank & Honest machine in Northern Ireland in June 2016 in Centra Cathedral Quarter.  Since then, we have sold over 2 million cups of Frank & Honest Coffee which is 37.5 tonnes of beans and our weekly sales are over 50 k cups.  These incredible numbers are telling us that we have found the right formula in providing a premium coffee brand that delivers on taste, every time”, said Ciara.

 

Musgrave has invested in state of the art bean to cup Swiss-made Eversys coffee machines for all of its 700-strong Frank and Honest sites right across the Island of Ireland.

 

Ciara continued: “Self-service bean to cup machines have come a very long way.  We’d challenge coffee connoisseurs to tell the difference between a barista-made coffee and a coffee from one of our bean to cup machines. They really do produce a great cup of coffee – each and every time.

 

“Each store, whether under the SuperValu, Centra or Mace brand, has its own distinctive Frank & Honest dispensing station with a range of coffees backed up by a tempting bakery range. Our SuperValu Comber store has Northern Ireland’s first sit-in café as well as a Frank and Honest machine, where people can prepare their own take out coffee.  The café will has its own barista, free Wi-Fi and a comfortable seating area where locals can catch up.

 

“Store owners and staff have been trained in the operation, maintenance and cleanliness of the Frank & Honest stations.  But the all-important bottom line is that, on average, retailers have seen double-digit growth in sales volume as a result of having the Frank & Honest coffee offering in store”, said Ciara.

 

On that note, and for the connoisseurs, it’s worth noting that Frank & Honest uses 100% arabica coffee beans sourced from Brazil and Colombia….with tasting notes of gingerbread, white chocolate, brown sugar and (believe it or not) sherbet.

 

Last year, Frank and Honest replaced all non-recyclable single-use coffee cups with a new compostable cup and lid. This new initiative has the potential to divert millions of coffee cups from landfill annually.

 

The brand has also been extended to cover customers who have their own coffee machines at home via a range of take-home products, including a coffee pod, coffee beans and ground coffee, carrying Frank & Honest into the domestic marketplace.

 

Ciara concluded:  “We’re very proud of the Frank & Honest brand and we’re very proud of what we’ve achieved from scratch. It’s been quite a journey but a very successful one for both our retailers, our business and of course our customers who get to enjoy the superior flavour of Frank and Honest.”

 

Find your nearest cup of Frank and Honest by visiting www.frankandhonest.ie.

 

Boxing Day Leftover Sandwich!

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Boxing Day Leftover Sandwich!
Boxing Day Leftover Sandwich!
A festive must have ... the ultimate boxing day leftover sandwich
Servings:2
Preparation Time:15
Cooking Time:0
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Ingredients

  • 6 slices Bread
  • 2 tbsp Mayonnaise light
  • 150 grams Leftover roast vegetables
  • 2 tbsp Cranberry sauce
  • 300 grams Turkey
  • 150 grams Stuffing
  • 4 Roast potatoes sliced
  • 2 slices Ham
  • 4 Sprouts halved
  • 20 grams cheese grated
  • Gravy to serve

Method

  1. Spread the mayonnaise in a layer on the bottom slice of bread, then add a layer of roast vegetables, a layer of stuffing and a sprinkling of cheese.
  2. Add another slice of bread and mayonnaise, then layer the chopped turkey, spread the cranberry sauce, followed by the ham. Top with the sprouts, then add potatoes.
  3. Place another slice of bread on top. Wrap this tightly with clingfilm, then set in the fridge for at least 2 hours under a heavy weight to compress everything.
  4. Slice into wedges and serve with leftover gravy, if using.

Prosecco Truffles

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Prosecco Truffles
Prosecco Truffles
The ultimate festive treat!
Servings:25
Preparation Time:1
Cooking Time:10
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Ingredients

  • 150 ml Double cream
  • 25 grams unsalted butter
  • 150 grams Dark Chocolate finely chopped
  • 50 grams milk chocolate finely chopped
  • 50 ml Prosecco

Method

  1. Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both milk/dark chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute then stir until all the chocolate has melted, then stir in the prosecco. Chill the mixture for 4 hours or overnight.
  2. Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Put the trays into the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in about 5-10 mins.
  3. Once set, place of serving plate and enjoy!

Mulled Wine

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Mulled Wine
Mulled Wine
It's time for mulled wine! Check out our tasty recipe
Servings:6
Preparation Time:5
Cooking Time:15
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Ingredients

  • 750 ml red wine
  • 2 small cinnamon sticks
  • 2 Star anise
  • 4 Cloves
  • 1 large Oranges sliced
  • 2 strips Lemon peel
  • 4 tbsp caster sugar
  • 100 ml Sloe gin optional

Method

  1. Put the red wine, cinnamon, star anise, cloves, lemon zest, orange slices and sugar in a large pan. Cook on a low heat for 10 mins.
  2. Remove from the heat and allow to cool, leaving to infuse for around 30 minutes.
  3. To serve, heat without boiling, stir in the sloe gin (if using) and pour into heatproof glasses.

Toasted Marshmallow Campfire Cocktail

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Toasted Marshmallow Campfire Cocktail
Toasted Marshmallow Campfire Cocktail
The title says it all ...
Servings:1
Preparation Time:5
Cooking Time:0
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Ingredients

  • Marshmallow crème
  • 1 tbsp Pure vanilla extract
  • 2 tsp Surgar syrup
  • 60 ml Hot espresso
  • 30 ml Vodka marshmallow flavour recommended
  • Ice for serving
  • Toasted marshmallows for granish

Method

  1. Get your chosen glass. place 3 spoonfuls of marshmallow crème in a glass. Add vanilla and sugar syrup.
  2. Pour espresso over marshmallow mixture and stir vigorously until completely combined.
  3. Add vodka and ice, then stir. Top with toasted marshmallows and enjoy!

Blueberry Peanut Butter Overnight Oats

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Overnight Blueberry, Peanut Butter Oats
Overnight Blueberry, Peanut Butter Oats
Make the mornings easier and try our overnight oats recipe!
Servings:1
Preparation Time:5
Cooking Time:8
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Ingredients

  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup milk
  • 2 Tbsp peanut butter
  • 1/4 Teaspoon Cinnamon
  • 1 Teaspoon Flax Seeds
  • 1 Teaspoon Chia Seeds
  • 1/2 Cup frozen blueberries
  • 1/2 Cup Fresh Blueberries Topping

Method

  1. Put all ingredients into jar or container. Stir all ingredients until combined.
  2. Apply lid and put in the fridge for 8 hours or overnight. When ready to eat, top with blueberries and enjoy!

Classic Chocolate Chip Cookies

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Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Why not try our recipe for delicious classic chocolate chip cookies
Servings:30
Preparation Time:15
Cooking Time:10
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Ingredients

  • 150 grams salted butter softened
  • 80 grams light brown muscovado sugar
  • 80 grams granulated sugar
  • 3 tsp vanilla extract
  • 1 Egg large
  • 230 grams plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1/4 tsp salt
  • 200 grams plain chocolate chips

Method

  1. Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
  2. Put softened salted butter, light brown muscovado sugar and granulated sugar into a bowl and beat until creamy.
  3. Beat in 3 tsp vanilla extract and 1 large egg.
  4. Sift in plain flour, bicarbonate of soda and salt into the bowl and mix it in with a wooden spoon.
  5. Add plain chocolate chips and stir well.
  6. Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make around 30 cookies.
  7. Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
  8. Leave on the tray for a couple of mins to set and then lift onto a cooling rack. Serve and enjoy!

Chicken Pesto Pasta

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Chicken Pesto Pasta
Chicken Pesto Pasta
Need some dinner time inspo!? We’ve got you covered with this tasty Chicken Pesto Pasta dish
Servings:6
Preparation Time:15
Cooking Time:20
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Ingredients

  • 1 packet Spaghetti
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 5 chicken breasts sliced
  • 1 cup cream
  • 250 grams pesto
  • 1/4 cup squeezed lemon juice
  • 2 cups frozen peas
  • 60 grams parmesan cheese grated

Method

  1. Add pasta to boiling water; cook until according to package directions. When pasta is done, drain well and keep warm.
  2. Meanwhile, cook chicken. In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken; sprinkle with salt and pepper.
  3. Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Stir in cream and bring to a simmer; reduce heat to low.
  4. To the chicken mixture, add pesto, lemon juice, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
  5. Place the warm pasta in a dish and top with chicken mixture, serve and enjoy!

Centra to stock NI’s first ever 100% homemade rum!

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CENTRA TO STOCK NI’S FIRST EVER 100% HOMEMADE RUM

It’s set to be a ‘rum’ year as sales increase by 10%

 

New figures published by the Wine and Spirit Trade Association have shown that annual sales of rum in the UK have topped £1billion for the first time, now ranking it alongside whisky and gin as one of the nation’s favourite tipples.

Northern Ireland convenience retailers, SuperValu and Centra, owned by Musgrave, are seeing a similar story in their store network, explained James McLornan, the Spirits Buyer for Centra and SuperValu.

“Dark, golden and spiced rum sales have increased by over 10% at our SuperValu and Centra stores in 2018”, said James.  “This is a good indication that rum is on its way to being the next big thing in the spirits world.”

He continued: “Just like gin before it exploded in popularity, premium rum sales have started to increase at a fast rate, so we’re forecasting 2019 to be a great year for rum.”

Rum lovers will be delighted to learn that Northern Ireland’s only homemade rum, created by the ÍON Distillery in County Tyrone, is available at selected SuperValu and Centra off-licences.  All ÍON’s spirits are made using water from their own artisan well, which is filtered through ancient volcanic rock that lies beneath their distillery.

Darren Nugent, ÍON’s Distiller and Co-Founder, said: “We’re delighted to announce that SuperValu and Centra off-licences will be the first off-licence chain in Northern Ireland to stock our Rum, Gin and Vodka.  ÍON rum is made with the finest Central American Molasses, using a purpose built Caribbean Doubler-style copper column still which is unique in Ireland and the UK.  We use authentic rum yeasts and age some of our spirit in bourbon barrels for a totally authentic, yet unique product.

“Packed full of notes of caramel, vanilla and toffee we add spices, including ginger, citrus peel, cassia bark and ground kola nut. We finish the rum in aged Oak Whiskey Casks to create a warming spiced rum experience like no other. We really hope that our locally crafted rum encourages more people to enter the thrilling world of rum.”

For further information on Centra visit  www.centra.co.uk.

MEDIA ENQUIRIES: Contact Michael McCrory, Communications Manager of Musgrave NI on (028) 9078 7134 or email michael.mccrory@musgrave.ie

Penne Rosa

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Penne Rosa
Penne Rosa
A creamy tomato pasta with a kick!
Servings:6
Preparation Time:15
Cooking Time:15
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Ingredients

  • 500 grams penne pasta
  • 1 tbsp olive oil
  • 1 lb fresh mushrooms sliced
  • 2 cloves garlic cushed
  • 1 1/2 cups marinara sauce
  • 1/2 teaspoon red pepper flakes crushed
  • 4 roma tomatoes diced
  • 3 cups fresh spinach leaves
  • 1/2 cup cream
  • 1/2 cup parmesan shredded

Method

  1. Boil pasta according to package instructions. Meanwhile, heat olive oil over medium-high heat. Add in sliced mushrooms and saute for 3 minutes, until mushrooms are tender. Add in crushed garlic and let heat 1 minute.
  2. Stir in cooked pasta, marinara and crushed red pepper flakes.
  3. Pour in tomatoes and spinach. Stir to combine together. Stir in cream.
  4. Serve hot sprinkled with Parmesan cheese. Enjoy!