Dr Terry Cross OBE, the man behind Hinch Distillery, a FoodNI member company, and
sustainable packing firm Biopax, was formally presented with the Freedom of the City of
London on Tuesday December 2nd, an honour recognising his contribution to Northern
Ireland’s business landscape, community life and international industry.

Surrounded by family, including his four grandchildren, as well as trustees, colleagues and
friends from home, the Belfast-born entrepreneur reflected on his decades of contribution
to Northern Ireland’s economy and third sector during his speech.

He said: “Receiving the Freedom of the City of London is both a privilege and a reminder of
the responsibilities we share. This honour stands within a long tradition of service,
generosity and civic duty. I have always believed that business and community should work
hand in hand, and I accept this award as part of a continuing commitment to support
others, to build meaningful partnerships and to contribute positively wherever I can. I am
deeply grateful to my family, colleagues and all who have encouraged me throughout my
life and work.”

The Freedom of the City of London, one of the City’s oldest traditions, dates back to the
13th century. Originally granting citizens the right to trade, travel and own property, its
privileges are now ceremonial, but its meaning is still revered today as it is awarded to
individuals who have made a significant impact in public service, commerce, humanitarian
work or culture.

Admission is granted following nomination by two existing Freemen and approval by the
Court of Common Council. Modern recipients include leaders from business, philanthropy,
science and the arts.

Though recognised globally for his achievements, Dr Cross’s story is firmly rooted in
Northern Ireland. Raised on the Antrim Road in north Belfast, he returned home after
serving in the Merchant Navy and went on to launch Delta Print & Packaging in 1979 above
a corner shop. It would grow into a major international supplier employing thousands across
Northern Ireland, China, India, Poland and France, servicing brands such as McDonald’s,
KFC, Nokia and Motorola. When he sold Delta in 2016, he ensured the continued
employment and future security of his workforce, something he cites as one of his proudest
achievements.

Today, Dr Cross remains a major private investor and employer in Northern Ireland. As
Chairman of Biopax, he is guiding the company through an expansion phase focused on
sustainable packaging innovation. As Chairman of Hinch Distillery, he has strengthened the
region’s global profile in premium craft spirits, with the brand recently securing five wins at
the Irish Whiskey Awards, adding to a growing list of international honours.
 
His philanthropic work is equally rooted at home. As President of the British Red Cross
(Northern Ireland), he has championed humanitarian and community initiatives. Through
the David Cross Foundation for Peace and Reconciliation, established in memory of his late
son David, he has supported melanoma research at Ulster University, youth projects, cross-
community initiatives and vital health interventions across Northern Ireland. A significant
donation of additional eye-screening equipment to the Children’s Eye Unit at the Royal
Victoria Hospital in support of ForSight NI will take place early in the New Year, following
earlier contributions that have transformed paediatric eye care regionally.

Rev Dr Stanley Gamble, Canon of St Patrick’s Cathedral, Dublin and Trustee of the David
Cross Foundation, said:

“This honour is richly deserved. Terry’s work reflects integrity, compassion and a lifelong
commitment to improving lives here in Northern Ireland. His philanthropy has created
measurable impact, and his leadership continues to inspire everyone who works alongside
him.”
 
His son Patrick Cross, Group Managing Director of Biopax and Hinch Distillery, added:

“My father has always led with ambition and purpose. Everything he has built carries the
hallmarks of Northern Ireland’s resilience, innovation and community spirit. We are
incredibly proud of him and of the recognition this award represents.”
 
Dr Cross continues to expand Biopax and Hinch internationally, pursuing new partners,
markets and investment opportunities. He also remains proud of Château de la Ligne in
Bordeaux, the vineyard he has owned and developed for over two decades, now an
established part of his wider business interests.

Old Comber Whiskey is celebrating its bicentenary with the revival of its famous Single Pot Still Whiskey.

Crafted from field to glass at The Echlinville Distillery, a FoodNI member, and distilled solely from barley grown and malted on the distillery farm, Old Comber is Ireland’s only completely single estate pot still whiskey.

Jarlath Watson, Head of Whiskey at Echlinville, said: “Echlinville is marking Old Comber’s 200th anniversary with two new releases – a seven year old Single Pot Still bottled at 46% abv, which will form part of the brand’s core portfolio; and a special edition Single Pot Still bottled at 50% abv and limited to just 2016 bottles, to celebrate Old Comber’s landmark birthday.
 
“Both whiskeys are double distilled and finished in Port and Sherry casks – a finish synonymous with Old Comber since 1825 and an important element of our commitment to stay true to the brand’s proud heritage and traditional approach to whiskey making. These new releases represent a taste of history, crafted for the future.”

One of the original Irish whiskey giants, Old Comber Whiskey was founded two centuries ago at The Comber Distilleries in County Down, which were located just ten miles from the brand’s modern-day home at Echlinville.

Comber Distilleries fell silent in 1953 and Old Comber joined the list of Ireland’s ‘lost’ whiskeys. In testament to their pledge to put County Down back on the world whiskey map, Echlinville revived Old Comber after a 70-year absence.

Speaking about Echlinville and Old Comber’s single estate approach, Jarlath continued: “From growing the barley and floor malting in the traditional way; to mashing and fermenting the grains; to distilling the new-make spirit, and casking, maturing and bottling the whiskey, Old Comber is produced from field-to-glass at our farm distillery.

“This is hugely important in the context of Old Comber’s proud sense of place and provenance, and its historic links with the local farming community.

“Comber Distilleries sourced its barley from local farms and Ards Maltings – one of Ireland’s largest malting houses, which was located just a few miles from Comber and is now owned by The Echlinville Distillery.

We are delighted to be able to restore the bond between Old Comber, Ards Maltings and the rich farmland that we call home, reviving a hugely important part of our proud whiskey heritage.”

Whiskey aficionados can also purchase their very own cask of Old Comber via Echlinville’s private reserve cask collective. Cask owners have a unique opportunity to become part of the Old Comber revival, with their own personal cask of Old Comber spirit, distilled, matured and bottled at Ireland’s first field-to-glass distillery.

Forest Feast, Northern Ireland’s snacking trailblazers, recently completed a
prestigious promotional assignment at two London’s iconic department stores and
was named for the Small Supplier of the Year 2025 by Boots. Forest Feast is a
FoodNI member.

The Craigavon-based business producing the multi-award-winning Forest Feast
snacks provided the window displays at Waitrose and Partners and John Lewis
stores on London’s bustling Oxford Street on the run-in to the frantic Christmas
shopping period.

It’s believed to be a ‘first’ for a local food business on Oxford Street.

The exciting shop window showcase is described by the Co Armagh family business,
which was founded and is run by managing director Michael Hall, as “a proud
moment”. The important boost from the three high street food retailers will benefit the
the Forest Feast brand, part of Kestrel Foods, as the marketing team there drives
sales in Britain faster and further, its most significant market. The company already
supplies many of its portfolio of gourmet chocolate, fruit and nut snacks to most of
the UK’s biggest supermarkets.

The week-long window displays at Waitrose and John Lewis signalled the start of the
ambitious company’s colourful ‘Merry Feastmas’ promotion and sampling campaign
for products such as its amazing 60 percent Cocoa Dark Chocolate Cherries.

A winner of a host of UK and Irish food awards, the Forest Feast gourmet snacking
range is part of quality-led and innovation-driven brands that also include Just Live a
Little breakfast cereals and Acti-Snack activity snacks.

Bronagh Clarke, Kestrel’s marketing director, says: “The promotion at two of
London’s most influential stores was a marvellous development for us in Britain and
follows our sales to these stores and other retailers there. Being listed by Boots for
Small Supplier of the Year Award at the retailer’s annual conference. is another
massive honour.”

The citation for the hugely encouraging nomination said: “Forest Feast has seen
amazing growth over the past 12 months with continued activation and first to market
launches. They constantly have a Boots hat on, seeing the Forest Feast brand a
strong partner growing the awareness and pick up of Wellness Nutrition in Boots.”

The Northern Ireland market leader has won widespread acclaim for delicious and
innovative snack blends such as: Belgian Dark Chocolate Coated Figs; Belgian Dark
Coated Sour Cherries; Preda Fair Trade Mango; Honey and SeaSalt Cashews and
Peanuts; and Sea Salt and Vinegar Nut Mix.

Formed in 1996 by Mr Hall and late wife Lorraine, Kestrel Foods is now among the
UK’s leading innovators and producers of snacks and other quality and original
brands.

The multi-award-winning company has achieved significant export sales growth and
expanded its international market presence over the past 30 years. Its products are
currently exported to more 36 countries worldwide. 

The export-focused company currently sells products to diverse regions, including
the Middle East, especially the United Arab Emirates, as well as Russia,
Scandinavia, the US, Asia, Hong Kong, and across Europe.

Forest Feast has also secured significant listings with major international retailers
and food service partners in Norway; Finland, Switzerland; and the Netherlands.
Foodservice partners include Caffe Nero in the United Kingdom. The attractively
presented and packaged brand is also present in the travel retail sector.

The company’s overall sales (including significant UK domestic sales) doubled to
over £20 million in the 52 weeks leading up to July 2025, a growth that underpins
initiatives to deepen market penetration “further afield”. 

Kestrel Foods continues to focus on innovation and sustainable sourcing to maintain
its competitive edge in the dynamic global premium snack market.

Michael Hall, Kestrel’s widely acclaimed managing director, has also won a
prestigious cross-border business award and is recognised as one of island’s most
inspirational and visionary industry leaders.

Kestrel Foods, in addition, is also an established role model on how to grow
successful international business from a deep commitment to sustainability,
integrating responsible practices throughout its operations and supply chains. The
company’s efforts span ethical sourcing, waste reduction, community investment,
and climate action partnerships. 

Key sustainability initiatives include:

A long-standing (over 25 years) partnership with the Preda Fairtrade Foundation
in the Philippines. This collaboration ensures fair prices for small farming
communities, promotes sustainable environmental practices, and provides
access to education, empowering indigenous farmers through the sale of
dried fruit and nuts. It also uses Cacao-Trace Chocolate, which ensures fair
premiums and community investment.

The company operates a comprehensive waste management and recycling
programme, with a strict zero waste-to-landfill policy. Excess food is
redistributed to local food banks or put into an anaerobic digester that
produces electricity for the local grid.

Six Northern Ireland whiskey distilleries, including Four FoodNI members are
featured in a unique initiative by the Irish Whiskey Association (IWA) in Dublin to
encourage tourism, whiskey and local food.

Included in the planned all-Ireland Irish Whiskey Way initiative are FoodNI members:
Echlinville at Kircubbin; Hinch outside Ballynahinch; Rademon Estate, Crossgar; and
Titanic, Belfast. Other distilleries included are Old Bushmills and Belfast Distillery.

The Irish Whiskey Way is seen as a landmark tourism initiative that weaves Ireland’s
distilling traditions, landscapes and community stories into a single, immersive
whiskey trail. It aims to build on the success of whiskey tourism which attracted
around one million visitors to distilleries in both the Republic of Ireland and Northern
Ireland last year. Historic Bushmills, the world’s oldest whiskey distillery, was
Northern Ireland’s most popular visitor attraction then.

The initiative also boosts local food by recommending pairings with the various
whiskeys.

The statistics for whiskey tourism and the wider impact on the economies, both north
and south are impressive and show opportunities for even faster growth.

Over €41.6 million was generated from an average onsite spend of €41.24 per
person by 1,010,261 visitors in the 12 months leading up to June 2025. Other
impacts include:

 Bottle sales: More than 200,000 bottles of Irish whiskey were purchased
directly from distillery gift shops in 2022, indicating the importance of tourism
for premium product sales.

 Job creation: Irish whiskey tourism is a significant driver of employment,
especially in rural towns and villages, where distilleries often act as “anchor
attractions”. 

The most recent study shows other economic benefits as follows:

 Local community support: Visitors spend money in local communities linked
to distillery visits, with estimates reaching over €40 million in local
communities in 2022.

 “Experience economy” support: The growth of whiskey tourism contributes
to Ireland’s broader “experience economy,” which includes a wide range of
cultural and heritage attractions.

 Multiplier effects: The industry creates substantial multiplier gains for local
economies by supporting supply chains for goods and services, such as
accommodation and food, in the areas surrounding distilleries.

 An all-island industry: Irish whiskey tourism is promoted as an all-island
offering, which helps to deepen the overall tourism experience and economic
ties across the island of Ireland

The economic importance of the whiskey industry is recognised by Tourism NI which
has a whiskey experience programme.

All six Northern Ireland distilleries included the planned Whiskey Way offer very
sophisticated and different visitor centres aimed at visitors especially from overseas.

Belfast Distillery has developed a striking visitor attraction at its location in a wing of
the former Crumlin Road Gaol, once the city’s gaol. Titanic has developed an
impressive centre around the old Pumphouse at Thompson Wharf, once used by the
Titanic.

Belfast Distillery is home to McConnell’s whisky which dates back to the 18th century
and was among the city’s oldest spirits.

Other distilleries such as Bushmills, Echlinville, Hinch and Shortcross have invested
extensively in modern facilities for tourists. Bushmills charts the whiskey’s
development going back almost 400 years. Echlinville traces the history of Dunville’s
Irish Whiskey to the 19th century and the time when it was Ireland biggest selling
whiskey in the US.

Launched by Ireland’s Minister for Enterprise, Tourism and Employment Peter
Burke, the Irish Whiskey Way showcases Ireland’s leading Irish Whiskey distillery
experiences and visitor centres and allows any tourist coming to Ireland to build their
own food and drink trail across the island.

It includes an interactive website that allows users to build their own Irish food and
drink trails. The platform features the country’s leading whiskey distilleries and visitor
experiences, all showcased alongside their distilling traditions, landscapes and
community stories.

Additionally, the website includes recommended food pairings from celebrated Irish
chefs, as well as cocktail recipes.

Director of the IWA Eoin Ó Catháin called the initiative “a celebration of our island’s
rich distilling heritage, but also an initiative developed by our whiskey distilleries
working together to present a unique food and drink trail to the international and
domestic visitor”.

He added: “The importance of cooperation has never been greater, this year more
than ever, and the value of every euro spent in Ireland has never been more
appreciated.”

Irish whiskey tourism provides significant economic benefits, including a direct spend
of over €41 million from over one million visitors in the year to June 2025, high-value
employment especially in rural areas, and support for local economies through visitor
spending on other goods and services.

The industry also generates substantial income through on-site sales, which have
seen over 200,000 bottles of premium whiskey purchased annually, supporting local
communities and the overall Irish experience economy.

FoodNI member Go Pig in Belfast is to benefit from a listing by SPAR Scotland that provides significant opportunities to access a £19 billion market that’s one of Britain’s most dynamic and also close to Northern Ireland.

Benefiting from access to a network of over 300 stores are Go Pig, a Belfast-based producer of ‘guilt-free’ convenience meals. Another smaller company, Omagh’s Oatco Superfuel, a developer of innovative oat-based snack foods and porridge, has also been listed.

The two companies are delivering products to CJ Lang, a major food distributor based in Dundee and also the SPAR/EuroSPAR franchise holder for Scotland. The distributor supplies grocery products to stores across the country and has especially strong business relationships in Northern Ireland. Many of Northern Ireland’s artisan and smaller food producers have already been listed for SPAR outlets over the past decade.

Northern Ireland food and drink businesses are also regularly invited to Lang’s trade shows. Opportunities in Scotland have encouraged companies to develop innovative products for this receptive market. A good example of this is the Scottish tea blend developed by Thompson’s Family Teas in Belfast, the market leader in Northern Ireland.

Scotland, furthermore, is a popular destination for local food companies because is so close and is easy to supply products for sale there and to reach established and new customers.

Go Pig’s commercial manager Heather McCracken describes the latest sales for the manufacturer in Belfast’s Titanic Quarter as “very significant business which will help us to achieve our objective of developing significant business across Britain. The deal gives us a platform to one of the biggest food distributors and to a hugely important symbol group with a presence in most parts of Scotland. We will be supporting the new business through a major promotional campaign including the use of social media and other outlets that will enable us to increase awareness among shoppers there. It’s a tremendous opportunity for us outside Northern Ireland.”

A specialist in low calorie meals, Go Pig was formed in 2016 in a small kitchen by experienced businessman James Hutchinson and talented chef Gary Milligan. In 2018, the small business expanded into a production operation and began supplying retailers in Northern Ireland with packaged meals such as pulled beef and spicy chicken. It has since moved twice due to a need for bigger production facilities to meet growing demand for products. It is currently working from a custom-built 16,000sq ft. facility in Belfast’s sprawling Titanic Quarter.

The ambitious company has extended its product portfolio to include such popular convenience meals, branded as ‘guilt-free, including tandoori chicken, shredded ham, chicken curry and chicken katsu.

Mash Direct, the award-winning Northern Ireland food producer, has partnered with W5, the region’s leading science and discovery centre, to launch a pilot ‘Field to Fork’ education programme – an engaging initiative designed to help children understand where their food comes from and how sustainable farming shapes our environment and future. 

The pilot scheme, being delivered across primary schools in Newtownards, Bangor and Comber, offers a hands-on, curriculum-linked experience that explores the journey of food from Field to Fork. It connects children with local industries and highlights the role of sustainable farming in shaping healthier futures.  

Pupils gain a unique experience that traces food from the soil to the plate, exploring the growing ground, soil health, climate and environmental impact, helping children connect science with everyday food and build respect for nature and sustainable food production. 

Sponsored by Mash Direct and delivered by W5’s expert education team, the free outreach programme will engage with around 600 pupils from ten local primary schools, with a particular focus on areas of higher social deprivation. The interactive sessions are carefully linked to the curriculum and designed to spark curiosity, promote healthier eating choices, and foster environmental responsibility. 

Jack Hamilton, CEO of Mash Direct, said: 

“We’re proud to support the ‘Field to Fork’ pilot and help educate the next generation about where their food comes from – from the soil beneath our feet to the meals on our tables. Sustainability and community are at the heart of everything we do. By sharing six generations of our family’s farming experience, we want to inspire children to understand the vital role of farming, the importance of sustainable agriculture, soil health, and how caring for the environment and our climate helps build a healthier, greener future for everyone.’’ 

The ‘Field to Fork’ pilot features a variety of interactive, practical activities designed to bring science and sustainability to life, including: 

• Growing vegetables from seed and studying how soil conditions and climate affect growth. 
• Cooking and tasting traditional potato bread. 
• Exploring the Eatwell Plate to understand balanced nutrition. 
• Investigating food-miles and sustainable farming practices. 
• Creating video stories to capture and share key learnings. 

Elaine Steele, Education Officer at W5, added: 

“This collaboration with Mash Direct helps us make science real, relevant and fun. By linking classroom learning to local food production and sustainability, pupils can explore how food is grown, processed and brought to their tables. They’ll learn where their food comes from and how making healthy, informed choices can positively impact both their wellbeing and the planet. It’s about inspiring a generation to think critically about food, farming, and the environment.” 

The pilot reflects Mash Direct’s ongoing commitment to sustainability, education and community, while advancing W5’s mission to make science engaging and inclusive for all. If successful, the partners plan to expand the ‘Field to Fork’ programme across Northern Ireland, giving more schools the opportunity to experience this innovative approach to food education. 

According to research by the British Nutrition Foundation (BNF), nearly one in five primary-school children believe that fish fingers come from chicken, and close to a third think cheese comes from plants — underscoring a widespread lack of understanding of food origins. FoodManufacture.co.uk+1 
 

Furthermore, the Agriculture and Horticulture Development Board (AHDB) reports that after using its “Food – a fact of life” resources, 85% of pupils were more informed about where food comes from. ahdb.org.uk 

As a pilot scheme, this initiative is sowing the seeds for a broader educational rollout – one that could transform how young people understand food, health and sustainability from the field, all the way to their fork.