ARTMURIA WINS NEW AWARDS AT THE LONDON INTERNATIONAL HONEY AWARDS LIHA 2019
Once again, the family beekeeping company’s’ luxury honey crosses boarders with this new international award

El Perelló (Tarragona), 6th may 2019.- If we take into account that El Perelló (Tarragona) is considered ‘the honey village’, and being a reference in the bee world on a national level, the success of their products normally isn’t anything new. But there is a company that because of its effort, tenacity and its constant innovation also stands out internationally.

Various varieties of luxury honey artMuria (www.artmuria.com), by the beekeeping company run by the Muria family since 1810, they have achieved a new recognition outside our border. The first edition of the London International Honey Awards (LIHA) 2019 has awarded with a gold medal the High Mountain honey and silver medal for the varieties Rosemary and Forest honey from their most glamorous collection.
According to Rafel Muria, president of artMuria: “We are vary proud that our work can be seen and is recognized internationally and that our products stand out between hundreds of other honeys from around the world”.
The award promotes high quality honeys and one of the conditions are that if has to be branded, not in bulk. The jury do a blind tasting and evaluate each variety of honey presented.
The London contest also had a design section, in which the best marketing strategies followed by different companies that are presented in the competition are recommended and that confirm the superiority of their products.
In this section the jury also awarded with a silver medal the design for the packaging of this new individual case of Orange honey with saffron “Aromatic treasure”, from the collection artMuria Luxury Innova, recently launched.



About artMuria

All of the artMuria collections, available at specialized and gourmet stores, by Horeca channel and on Internet, triplicate the levels of pollen and combine well with all types of food.
Actually artMuria is exported to more than 15 countries and is present in stores and chains of stores as emblematic as Harrods (London), Printemps (France) or Globus (Switzerland).


RAFEL MURIA, QUATRE MOLINS AND ARTMURIA CHEF, CANDIDATE FOR THE MADRID FUSION UPCOMING CHEF AWARD 2019

 The winner of the XVII edition of this gastronomic award will be revealed next Wednesday the 30th, at the auditory of the congress
El Perelló (Tarragona), 24th January 2019.- The perellonenc Rafel Muria, chef of the restaurant Quatre Molins (www.quatremolins.com) and of the Luxury Honey brand artMuria (www.artmuria.com), is one the nine candidates for Madrid Fusión Upcoming chef 2019.

The winner of the XVII edition of this award, that puts its winners on the map, will be revealed and given Wednesday, 30th January, at the auditory of the Gastronomic Congress (Municipal Palace of Congresses of Madrid).
Rafel Muria, the only Catalan hopeful chef, competes with Fernando Alcalá from Kava (Marbella), Clara Puig de la Bellacasa and Borja Susilla from Tula (Jàvea), Rebeca Barainca and Jorge Asenjo from Galerna (Sant Sebastian), Jorge Moreno from Voraz (Alacant), María Gómez from Magoga (Cartagena) and Joaquín Serrano from Efímero (Madrid).
Rafael Muria, is 24 years old and sixth generation of the Muria beekeeping family from El Perelló (Tarragona), leads the restaurant Quatre Molins in Cornudella de Montsant (Tarragona). A small restaurant with capacity for 20 people, that he runs with the help of the also young chef Raymond Lupa, 22 years old. His cuisine pays tribute to the fish, seafood and local products of the Delta del Ebro (eels, mushrooms, truffles), and has as allies the excellent honeys of his family.
  Rafel Muria, 24 years old, is known as the fine cuisine honey chef Rafel Muria, known in fine cuisine as the Honey chef, who was professionally formed at the Hoffman school of Barcelona. Later he started an impressive route working with internationally prestigious chefs: Restaurant Michel Bras at Lagiole, France (three Michelin stars); Villa Maiella, Pescara, Italy (one Michelin star); Atelier Saint Germain by Joël Robuchon, Paris, France, (two Michelin stars).

The young promise was awarded last year with the demanding Chef Balfegó 2018 award. His Red Tuna dish managed to snatch for the first time 100 points, the maximum score, by chef Martín Berasategui (10 Michelin stars).
About Muria
The Muria family, beekeepers since 1810, has united the knowhow from their ancestors, the agri-environmental quality of the Mediterranean mountains and the most advanced technology to create a range of high quality bee products.
Muria has also been able to internationally project their products with artMuria: four varieties of excellent quality honey, marketed in various formats and with luxury presentations. At the present artMuria is exported to more than 15 countries and has presence in establishments and chains of stores as emblematic as Harrods (London), Printemps (France) or Globus (Switzerland).


MIEL MURIA WAS AWARDED WITH THE AWARD FOR INTERNATIONALIZATION OF THE CHAMBER AWARDS 2018
The awards of the fifth edition of the Chamber of Tortosa were given last Thursday the 22nd, in the local Auditorium at Amposta.

El Perelló (Tarragona), 26th November 2018.- Miel Muria (www.mielmuria.com) has been awarded with the Award for Internationalization in the fifth edition of the Chamber Awards, convened by the Official Chamber of Commerce, Industry and Navigation of Tortosa (Tarragona).

The Chamber has awarded the Muria family, beekeepers since 1810, for having known how to united the know-how of their ancestors, la agri-environmental quality of Mediterranean mountains and most advanced technology to create different ranges of high quality bee products: the basic range of honey Miel Muria, the range commercialize under the brand of luxury honey artMuria and organic range Muria Bio.
The different collections of Miel Muria are present in Catalan territory, also the rest of Spain and they export internationally to different European countries (France, Germany, Belgium, Switzerland, Holland, United Kingdom, Austria and Ireland), the Middle East (Saudi Arabia and Dubai), as well as Asia (Hong Kong and Japan).




MURIA HONEY AWARDED BY PIMEC THE AWARD TO THE MOST COMPETITIVE SMALL COMPANY OF CATALONIA





The 31st edition of PIME Awards was celebrated last week at the Oval room of the MNAC and was presided by the president of the Generalitat, Quim Torra, at their annual gala dinner
El Perelló (Tarragona), October 2018. – The centenary company from El Perelló Muria honey (www.mielmuria.com) has been awarded Most competitive small company of Catalonia in the 2018 edition of PIME Awards organized by PIMEC. Their commitment to the dissemination, commitment to nature and the environment and the quality of their products have earned them this acknowledgment.
The Pimec Awards, that this year arrives to their 31st edition, are awards given by PIMEC to acknowledge the best business initiatives in Catalonia and different areas. The jury value especially companies that stand out for productivity improvement, the use of technology, innovation and creativity, and demonstrate their commitment with their social surroundings.
The award ceremony took place last Thursday, the 10th, at the PIMEC annual gala dinner, in the Oval room of the National Art Museum of Catalonia (MNAC). The event presented by the president of the Generalitat of Catalonia, Quim Torra, it also counted with the presence of important representatives of the economic and politic world such as the vice president of the Spanish Government Carmen Calvo, the minister of Economy, competitively  and innovation of Andorra, Gilbert Saboya, President of the Catalonia Parliament, Roger Torrent, the delegate of the Catalonian Government, Teresa Cunillera, Mayor of Barcelona Ada Colau, the high commissioner of Agenda 2030, Cristina Gallach, o the vice-president and counselor of Economy and treasury, Pere Aragonès, between others.
According to Rafael Muria , President of Muria Honey “this award is an acknowledgement of the tasks of our ancestors, and all of the Muria team that make it possible that, today, our products are present and valued in more than 15 countries around the world.”




ARTMURIA’S LUXURY HONEYS CONQUER THE FRENCH EXHIBITION GOURMET SELECTION


The artMuria chef, Rafel Muria, assisted the delicatessen product event in Paris in the name of the company, after winning the 2nd gastronomic contest ‘Chef Balfegó’ El Perelló (Tarragona), 27th September 2018.- The luxury artMuria honey (www.artmuria.com), have successfully participated in the international delicatessen product exhibition Gourmet Selection celebrated at the Porte de Versailles, Paris, the 23rd and 24th of September. Gourmet Selection is the only professional exhibition in Paris dedicated exclusively to delicatessen products. More than 5.000 professional visitors have passed through the show to see and taste the gourmet products from more than 300 exhibitors, between them the Luxury honey from the Muria family. artMuria was exhibiting their range of four varieties of Luxury honey (Rosemary, High Mountain, Orange and Forest) commercialized in its black case and their artMuria Luxury Innova collection made of four varieties of orange honey, with the flavours of Saffron, White Truffle and Black Truffle that this year have launched a new modern packaging in an orange tone. All of the varieties of artMuria Luxury honey, in the Horeca, triple the amount of pollen and combine well with all types of food.


The collections of artMuria Luxury honey have had a great acceptance at the exhibition in Paris Gourmet Selection 2018

Rafel Muria, artMuria chef and sixth generation of the family, assisted the event in name of the company after having been recently awarded with the First Prize of the II professional chef contest ‘Chef Balfegó’. Rafel Muria, known in the world of haute cuisine as the ‘honey chef’ and Chef of the Restaurant Quatre Molins at Cornudella de Montsant (Tarragona), has been awarded for his plates “Red Balfegó Tuna steak, tomato tartar with artMuria rosemary honey and cream of smoked aubergine” and “Red Balfegó Tuna Royal with its sauce and pear compote”. The event counted with an exceptional jury composed by Chef Martín Berasategui (Rte. Martín Berasategui – Guipúzcoa), the Chef Paolo Casagrande (Rte. Lasarte – Barcelona), and the gourmet foodies José Carlos Capel, Esteban Fonseca Capdevila and Alberto Granados Martínez.

El Chef Martín Berasategui, miembro del jurado, entregó el galardón del II Premio Balfegó al joven Chef Rafel Muria Franch

About Muria The Muria family, beekeepers since 1810, have combined the know-how from the ancestors, the agri-environmental quality of the Mediterranean mountainside and advanced technology  to create a range of organic high quality bee products. Muria has also known how to project internationally their artMuria products: four varieties of excellent quality Luxury honey (rosemary, orange, high mountain and forest), that triplicates pollen levels, commercialized in various formats and with luxury presentations, which are being exported to 15 countries.


MURIA PRESENTS A NEW CASE FOR THEIR ARTMURIA LUXURY INNOVA COLLECTION

The range of artMuria of four varieties of Orange honey with different flavours launches a new more modern and hip packaging in and orange tone
El Perelló (Tarragona), 19 June 2018.- Muria Honey (www.mielmuria.com), always in constant innovation, has redesigned the case for their collection of Luxury honey artMuria Luxury Innova (www.artmuria.com).


The new orange packaging, has been created especially for the orange honey collection “artMuria Luxury Innova


The new packaging of the range of four varieties of Orange honey, with flavours of Saffron, White Truffle and Black Truffle, designed by artMuria’s marketing team, is now more hip and modern and goes better with the collection, as it is an orange colour. With this new case, they have achieved to give individual personality to the collection artMuria Luxury Innova made with orange honey and differentiate it from the rest of luxury honey varieties (Rosemary, High Mountain and Forest) commercialized with the normal black case. All of the varieties of the artMuria Luxury honey triplicate the pollen quantity and combine well with all types of food.


About Muria The Muria family, beekeepers since 1810, have combined the know-how from the ancestors, the agri-environmental quality of the Mediterranean mountainside and advanced technology to create a range of organic high quality bee products Muria has also known how to project internationally their artMuria products, which are being exported to 15 countries.

MURIA HONEY’S GREAT SUCCESS AT THE 2018 EDITION OF ALIMENTARIA



The artMuria chef, Rafel Muria Franch, did a show cooking at the Catalonia Food and Gastronomy Hub with the title “The art of cooking with honey”
El Perelló (Tarragona), 24th April 2018.- Mel Muria (www.mielmuria.com) ) has participated at the 22th edition of Alimentaria, the International Food, beverage and Food Service exhibition celebrated from the 16th until the 19th of April at the Gran Via venue Fira de Barcelona, with all their wide range of honeys.

The celebration of Alimentària and Hostelco (International hotel and restaurant trade show) simultaneously, has congregated more than 4.500 exhibitors, a 27% of which international companies, from 70 different countries. The show, with more than 100.000 m2, has received more than 150.000 professional visitors, of which 30% from foreign countries, especially from Italy, France, Portugal, United Kingdom and Germany.
Mel Muria has been presentated at Alimentària with two stands: one with their range of organic products Muria Bio next to other food cooperatives at the ‘Mediterranean Foods’ area and another with their luxury collection of honeys artMuria Asociación Española del Lujo (Luxury Spain).

The art of cooking with honey
To demonstrate the great combinations of the ranges of Muria Honey with cooking, the afternoon of Wednesday 19th, artMuria’s chef, Rafel Muria Franch,,6th generation of the family company from El Perelló (Tarragona), did a show cooking at ‘Catalonia Food and Gastronomy Hub, titled ‘The art of cooking with honey’.
Rafel Muria, with help from Pascual Girona a Madrilen cookhe prepared an ‘Endivine salad with blue cheese mousse, a orange honey and mustard vinaigrette, Muria’s tender Pollen and artMuria’s rosemary honey and a dessert with a base of ‘Lime cream with mandarin ice, artMuria’s honey with saffron gelatine, honey with saffron ice cream and crunchy honey biscuit’, that all of the audience were able to taste.



Two pictures from the show cooking. On the left Pascual Gironaand on the right Rafel Muria Franch


Rafel Muria, worked during three years as sous-chef at the Parisian restaurant Atelier de Joël Robuchon, with two Michelin stars, , has designed in exclusive a silicone mould with which he prepares the honey crunchy biscuit in a honeycomb shape. For the young chef: “the creativity is essential in the culinary art and, honey ,this natural product so important for our family with more than two hundred years of history, it lets me innovate and make constant creations with vey contrasting flavours like bitter-sweet or sweet and sour. I always try that all my plates have the same innovated spirit and passion that my father and grandfather inculcated of work well done “.



Rafel Muria Franch cooking with artMuria honey

The show cooking was organized by theFederació de Cooperatives Agràries de Catalunya (FCAC) and counted with Support from Departament d’Agricultura, Ramaderia i Pesca de la Generalitat de Catalunya ,as well as from the Promotora d’Exportacions Agroalimentàries Catalanes (PRODECA). (PRODECA).
About Muria Honey The Muria Family, beekeepers since 1810, have united their know-how from their ancestors, the agri-enviromental quality of the Mediterranean mountains and most advanced technology to create a range of high quality bee products.
 The Muria BIO collectionof three product ranges: Organic honey, Organic complements and syrups and flavoured honeys. This last one was with the Prize Best Organic product at the 23rd edition of the Organic trade show BioCultura Barcelona 2016, chosen between more than 18.000 organic products.
On the other hand artMuria,has four varieties of Luxury honey (rosemary, orange, high mountain and forest) excellent quality, that triplicate pollen levels, commercialized in various formats and with luxurious presentations, sold internationally.
One of the most recent creations of artMuria is the new Luxury Innova collection, , four varieties of orange honey, with saffron, white truffle, black truffle, that combine with all types of food. During this edition of Alimentària, the artMuria team presented the case of this new luxurious and innovating collection.

The company, is in full expansion phase nationally and internationally, and distributes their products in more than 15 countries.


New artMuria Luxury Innova collection



ARTMURIA HONEY IN THE EDITIONS OF THE REPSOL GUIDE AND GASTRO MARCA SPAIN GUIDE 2018


The varieties of Forest and Rosemary have been chosen for the the non perishable food section of this years editions of the two brands
El Perelló (Tarragona), 24th January de 2018.- The varieties of Forest and Rosemary from the luxury honey collection  artMuria Luxury (www.artmuria.comhave been chosen for the 2018 editions of the  Repsol Guide and the Gastro Marca Spain Guide.
In the Repsol Guide  (www.guiarepsol.com) the artMuria honeys appear in the section“Best food and drinks of Spain, non perishables”. The renowned  Repsol Guide is revised entirely each year to determine the quality of the products selected maintain their level of excellence, to add new ones or eliminate the ones that have not arrived to the required rating. And it is the only one in the world, that incorporates brands selected by their quality and that have passed, during months, different expert filters.
These same varieties of artMuriaalso have been included in the selection of non perishable foods in the Guide of the Best foods of the web pageGastro Marca España 2018  (www.gastromarcaespana.es) handled by the  Association of friends of the Royal academy of Spanish gastronomy..
The Muria honeys have  also recently been awarded with the title ‘Best Product of the year 2018’ by this year’s edition of the ‘Gourmand Guide of Catalonia and Andorra and other interesting places’  known popularly as the  ‘Gourmand Guide’ (www.guiagourmand.com)and edited by  Arola Editors.
According to Rafael Muriapresident of artMuria“each recognition as small as it may be, is a motive of satisfaction that encourages us to continue working day by day to obtain maximum quality in our products”.
About Muria
The Muria family, beekeepers since 1810, have united the know-how from the ancestors the agri-enviromental quality of the Mediterranean mountains and most advanced technology to create a range of high quality bee products.
Muriahas also known how to Project internationally their  artMuria: products: four varieties of excellent quality Luxury honey (rosemary, orange, high mountain and forest), that triplicates pollen levels, commercialized in various formats and with luxury presentations.



MURIA HONEY HAS BEEN AWARDED ‘BEST PRODUCT OF THE YEAR’ BY THE GOURMAND GUIDE 2018



El Perelló (Tarragona), 29th November 2017.- The various ranges of honeys made by the company from El PerellóMuria Honey (), have been chosen ‘best product of the year 2018’,by the leaders of the Gourmand Guide  was presented yesterday in Reus. The presentation, that took place in the restaurant Espacio Prioral by Joan Urgellès, ,with Vicent Guimerà,in charge, chef owner of the restaurant L’Antic Molí, in Ulldecona, recognized with a Michelin star.
Rafael Muria, president of Muria Honey, appreciates this recognition “”that gives another point of prestige and quality of our products. Our constant work and the untiring capacity for innovation of the Muria team , whom are responsible of the recognitions that the company receives”, , says Rafael Muria.
The managers of the Guía Gourmand, Félix Llovell and Ramon Segú, were in charge of delivering the awards, in an event that also counted with the presence of the mayor of Reus, Carles Pellicer,were in charge of delivering the awards, in an event that also counted with the presence of the mayor of Reus,Montse Caelles. Finally, Joan Urgellès Urgellès offered and exquisite lunch to all the guests’ that included two plates made with Muria Honey.
This edition of the ‘Gourmand Guide of Catalonia and Andorra and other interesting places’, , know popularly as the ‘Gourmand Guide’, edited by Arola Editors,, that has just been published and soon will be found in the best book shops of the country. In this 27th edition, corresponding to the year 2018, there is great actualized information of a large selection of restaurants and hotels, carefully put together with the exigent quality criteria, applied with total independency, by the authors of theGuide in their yearly visits that they make to the establishments.
In detaill, apart from the award for Muria Honeyas best product of the year 2018, the Gourmand Guidehas also awarded these prizes:
 
  • Restaurant of the year 2018: Joan Urgellès, Reus

  • Hotel of the year 2018: BCN Urban, Barcelona

  • Cellar of the year 2018: Ronadelles, Cornudella de Montsant.

  • Restaurant Revelation of the year 2018: Deliranto, Salou.

  • Vermouth of the year 2018: Yzaguirre, Morell

  • Guide of the year 2018: Repsol

 
In the honour roll of this edition of this Guide there is also a relation of the best restaurants qualified with a mark of 8/10 or higher. In this ranking 2018 the best restaurants of Catalonia are: with a 10/10: El Celler de Can Roca; with a 9,75: Vía Veneto; and with a 9,50: Caelis, Disfrutar, La Cuina de Can Simón, Lasarte, Les Cols, Miramar de Llançà and Sant Pau-Carme Ruscalleda. And regarding the Tarragona district the restaurants that appear are, with a 9,25: Can Bosch, L’Antic Molí, Les Moles and Villa Retiro; with a 9: Deliranto and Joan Urgellès; and with a 8,75: Casa Macarrilla 1966, Mas Folch and Miramar de Cambrils.
The Guidecan also be consulted, entirely and free on their web site www.guiagourmand.comwhere you can search, by towns or by establishment, making it easy to find restaurants and hotels, including photographs and situation map, as well as all of the actualized information.
 
About Muria
The Muriafamily, beekeepers since 1810, have united the know-how from the ancestors the agri-enviromental quality of the Mediterranean mountains and most advanced technology to create a range of high quality bee products.
 
Muria has also known how to Project internationally their artMuriaproducts: four varieties of excellent quality Luxury honey (rosemary, orange, high mountain and forest), that triplicates pollen levels, commercialized in various formats and with luxury presentations.



THE RANGE OF ARTMURIA LUXURY INNOVA HONEY SURPRISES IN THE FÒRUM GASTRONÒMIC DE GIRONA



The event has reunited more than 250 distribution, food and beverage production, ‘foodservice’ and food machinery companies
El Perelló (Tarragona), 23th November 2017.- The range of Luxury honey
artMuria (www.artmuria.com) has participated this week in the Fòrum Gastronòmic de Girona ,by the hand of PRODECA the Promoter of agro food exportation of the Generalitat de Catalonia.
The Fòrum Gastronòmic de Girona , that this year 2017 has expanded a 30% their space, has reunited more than 250 companies from sectors of distribution, food and beverage production, ‘foodservice’ and food machinery.
The lunch took place in a marquee at the golf camp, where nearly 250 people were able to taste the luxury honey artMuria, featured in the tasting menu. The assistents were also able to taste typical empodenese plates, cooked by the chefs of the La Cuina de l’Empordanet.

The artMuria Luxury Innova collection launched by artMuria at the end of last year has surprised the visitors of the event with their four varieties of orange honey: saffron, white truffle, black truffle and gold.
Tuesday the 21st, we held a tasting workshop in which the artMuria chef, Rafel Muria, secound chef at Atelier de Joël Robuchon, the Parisian restaurant awarded with two Michelin stars, and Laura Vervoort, responsible of pastry department of the same restaurant, made the presentation of two desserts made with bee products. They started with the dessert Bee Delight, a reconstruction of honeycomb made with cottage cheese, with pecan nut and fresh pollen interior, royal jelly and sorbet of ‘bee bread’ (forest honey with fresh pollen), all of them products from the Muria Bio range. Afterward they prepared the dessert Citric with Honey, a creamy sudachi lime with mandarin ice cream with honey, hazelnut biscuit, drops of orange honey with saffron and saffron and honey ice cream.
The collection artMuria Luxury Innova opted for the InnoFòrum Prizes with their Orange honey with saffron for the most original taste, with the artMuria Case for the category of most creative packaging and with their Orange honey with gold for the category most innovative product. This last one has been qualified recently by experts as one of the most exclusive honeys in our Country’s market.
The collection artMuria Luxury Innova that is only commercialised in 170 gram jars is distributed nationally and internationally.
The chef Rafel Muria travel to Miami (Florida), at the beginning of December, to cook different dishes with artMuria honey at the restaurant Valentino.

About artMuria
artMuria is a creation of the Muria family, beekeepers since 1810. Four varieties of Luxury honey (rosemary, orange, high mountain and forest) with a high pollen content and a maximum concentration of aromas and properties for the most discerning tables and palates. artMuria is distributed in Europe in countries such as United Kingdom, France, Switzerland, Belgium, Holland and Germany. In the Asian continent they are present at Saudi Arabia, Japan, South Korea, Hong Kong and Taiwan (China). The brand of Luxury honey will soon start to distribute to other countries of Europe, Persian Gulf and to the United States. The company in phase of national and international expansion maintains a sustained growth and is renowned for business management and constant innovation.




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