Pricey pate popular

Press, Volume CXIV, Issue 33665, 15 October 1974, Page 2

Pricey pate popular

(N.Z.P.A. Stajf Correspondent) LONDON, Oct. 14. Millions of Britons have been eating New Zealand lamb, butter, and cheese for years. Now they are being introduced to a new delicacy from the other side of the world — seafood pate. But while the traditional foods are available to all, in shops and supermarkets throughout the country, New Zealand pate is for those who shop at exclusive Fortnum and Mason’s, or eat out at the Ritz. “We are at the top end

of the market,” said a New Zealander, Mr Phil Clark, who came to London to sell the pate a year ago. Even in these days' of economic crisis, there seem to be plenty of Londoners w ho can afford £1.65 (about $2.90) for a lOoz tin of crayfish pate. Smoked eel pate comes a little cheaper, at £1.30 (about $2.30), and while they are not exactly going like hot cakes “we’re doing very well in a highly specialised market,” said Mr Clark. The pate is made by Donaghys Industries, Ltd,

of Dunedin, a ropemanufacturing firm which diversified into food production a few years ago. Donaghys developed the smoked eel and crayfish pates, and another made of oysters, in New Zealand. The firm is selling in London in competition with the finest pates in the world — from France — and has its eyes set on Europe later. About 150 of London’s top restaurants have the pates on their menus, and talks are going on with a national hotel chain, shipping companies, and airlines.