Mash Direct, the Northern Ireland producer of vegetable accompaniments and convenience meals, has secured a national listing with Morrisons, a leading supermarket network in Britain, for two of its vegetable side dishes.

 The farm-based company’s traditional Red Cabbage and Beetroot and festive favourite Honey Glazed Parsnips are now on sale in Morrisons stores across Great Britain, bringing the true taste of farm fresh vegetables to homes this winter.

Lance Hamilton, sales director at Mash Direct, says: “We’re thrilled to launch these products into Morrisons stores throughout Britain.

“Our Red Cabbage and Beetroot is a year round favourite and our seasonal Honey Glazed Parsnips is looked forward to every year and so we’re delighted to offer these products to the wider market in Great Britain; giving even more customers the opportunity to enjoy our range of high quality, convenient, ready-to-eat vegetable accompaniments at the family table.”

Mash Direct is among the most successful farm-based food producers in the United Kingdom. The company is based on the Hamilton family farm at Comber in county Down.

The business was established by experienced and successful farmer Martin Hamilton with wife Tracy, a marketing expert, and is now run by sons Jack, the chief executive, and Lance, the sales director.

The successful business has won a series of major awards for the quality and taste of its products and operating systems such as Manufacturing Excellence and UK Great Taste Awards.

Morrisons has almost 500 supermarkets across England, Scotland and Wales are serves over 11 million customers each week. It also operates a popular online food store.

A brand new independently-owned distillery is to open close to the iconic Giant’s Causeway, one of Northern Ireland’s globally recognised landmarks.

The Basalt Distillery represents a departure from traditional craft distilling with an emphasis on the latest sustainable processes, cutting-edge distilling technology and an unrivalled focus on precision.

Owned and run by local couple James Richardson (24) and Martha Garbe (24), the Basalt Distillery is preparing for the launch of its first spirit, Giants Basalt Rock Gin.

Owner, James Richardson, from Coleraine, said: “Martha and I both have Master’s degrees in Chemical Engineering and we apply that meticulous scientific approach to distilling. This is a step away from the hand-made, craft approach. It’s something new, built on precision and accuracy as a way of creating the most incredible flavours and high-quality spirits.”

After completing Master’s degrees in Chemical Engineering, James and Martha both applied their minds to distilling and have achieved their certificate with the Institute of Brewing and Distilling, and have also completed a university course set by still manufacturer, iStill. 

Now, the Basalt Distillery focuses on the science of recipe development and the engineering of precision-distilled spirits. The distillery uses state-of-the-art technology and will use this to bring some really exciting new products to the market.

The distillery has also veered away from the traditional copper stills, opting for a stainless-steel square still, called iStill. The iStill eliminates the inconsistencies that occur when using traditional copper stills. It also helps deal with issues such as fluctuations in air pressure and temperature, as well as cooling. It means the products can be exactly replicated every single time.

Martha said: “Our flagship product is Giants Basalt Rock Gin – inspired by the basalt rock that filters our water from our own 600ft well. Some of our key botanicals have been selected from the coastal regions of Northern Ireland including Kombu Royale which gives a salty forward flavour followed by hints of mint, and sea buckthorn with a sour forward flavour and a slight fruity sweetness supporting flavour. The third key botanical is from further afield – Tailed peppers, or piper cubeba – which brings peppery spices and a slight bitterness. All of these botanicals contribute to the complex, bold, three-dimensional flavour profile that’s carried by our high 50.1% ABV and brings on heat and a kick.”

“We really wanted to create a unique gin with powerful flavours – a bold, strong gin full of heat and spice to represent a ‘Giants’ spirit.”

The Basalt Distillery are committed to sustainability, and their entire operation is directed by a social and environmental conscience.

James said: “We apply high sustainability standards across all of our processes, and we will release only 40,000 bottles of Giants Basalt Rock Gin every year – one to represent each of the basalt rock columns that form the Giant’s Causeway.”

This approach of putting planet before profit is a testament to their commitment to protecting the world’s finite resources, and a sign of their gratitude for all that nature has provided.

The Basalt Distillery is based at Bushmills, county Antrim. The independently-owned distillery focuses on modern practices and state-of-the-art equipment to produce bold, flavourful spirits inspired by the dramatic local natural landscape and the scientific background of the founders. The Basalt Distillery’s flagship product is Giants Basalt Rock Gin and with a focus on innovation more products are already in the pipeline at the distillery that only opened in 2021.

Ballymena’s ‘Waffleman’ Michael Henderson is exploring new business opportunities beyond his longstanding focus on ‘street food’ by baking waffles better suited for retail here, in Great Britain and the Republic of Ireland.

Michael, a popular trader at markets and other outdoor events for his unique Belgian Liege waffles for eat-on-the go snacks, has used this baking expertise to come up with a product that offers a much longer shelf-life, greater security for the small enterprise and more scope to grow sales here and further afield.

He’s ‘going Dutch’ now with luxury Stroopwafels, a wafer waffle made from two thin layers of baked dough joined by a caramel filling which were first made in the Dutch city of Gouda, also famed, of course, for its distinctive cheese, in the 18^th century and are now a popular dish throughout the Netherlands.

“Street food has become extremely competitive and has always been very weather dependent here,” Michael explains. “There are too many days here when adverse weather conditions have prevented me from trading at open-air events. This, of course, has a serious impact on my small business,” Michael explains.

He started Born & Raised with wife Lisa serving hot, topped Liège waffles from a converted horse trailer at events across Northern Ireland. As the world adapted to various new ‘normals’ throughout the pandemic, Michael, a father of two young children, did his best to adapt too. During lockdown he took a few weeks to consider how the small enterprise could survive…waffles at home was the answer.

“It took a huge effort to reinvent what we do and to create a home bakery but it sustained our business. It gave us a new direction, a new rhythm and a more family focused working life to move forward,” Michael continues.

When restrictions eased, he says, the company began to focus on its “signature Liège waffles” for collection and extended the waffle family, launching the Stroopwafels that can be posted across the UK and Ireland”.

“It’s a joy to do what I love and for the heart of it now to be at home. We are incredibly grateful to the customers who keep our business going, who have supported us through difficult times and beyond…they really are the best bunch of wafflers!”

Michael’s stroopwafels are the outcome of a year of planning and development. “The stroopwafel is a soft, cinnamon, waffle biscuit filled with sweet, buttery caramel. I have adapted and handcrafted our own delicious Born & Raised stroopwafel recipe, dipped in a selection of luxurious Belgian chocolate. These delicious treats are made from fresh quality ingredients and handcrafted at every stage of the process to bring consumers something of which I am incredibly proud. Our waffles are made fresh to order and available to the UK and Ireland.

The Liege waffles were “a great ‘street food’ but generally best consumed as soon as possible after they’ve been made,” he explains.

“This limited the scope of my business and opportunities for growth. The new stroopwafels were ideal for supply in boxes and posted out to customers who order them from the company’s website.

And the new stroopwafels from Ballymena appear to be well on the road to success. Michael is now filling orders from Great Britain, spreading his small business into external sales.

“I’ve been immensely encouraged by the interest being shown in the stroopwaffles in just a few weeks since I first launched them on my website,” he continues.

Stroopwafels, he says, are now enjoyed throughout the Netherlands and further afield “Today, stroopwafels are sold at markets, by street vendors, and in supermarkets across Europe, and since 2016 United Airlines has been serving them as a breakfast snack on its domestic flights.”

The creation of his own stroopwaffels reflects Michael’s passion for baking. He would watch his mother baking and learned a lot from her. He subsequently started baking as a hobby.

“It was quite a leap from my original training as a metal worker.  Both, of course, require manual dexterity. I worked in a ventilation business and then at Shorts for 11 years. I guess I’ve always been good at working with my hands and had a long held desire to start my own small business,” he continues.  “I love being my own boss.” He’s since signed up with Food NI to help promote the small business and has become a popular figure at markets across Northern Ireland.

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Waffleman: Michael Henderson of Born and Raised in Ballymena creates a new retail operation with a popular waffle from the Netherlands

Stroopwafels: The popular boxed Dutch stroopwafels baked in Ballymena

Healthier snacking brand ACTI-SNACK is making its debut into the breakfast category with the launch of two new healthy plant-based granolas. It is set to meet the demand for more natural and nutritious breakfast options that deliver on taste in a growing category.

The breakfast category has seen continued momentum +2.9% YoY¹ as consumers spend more time at home. As a nation we are seeking out better choices that deliver on taste and have honest health credentials.

Bronagh Clarke, Marketing Director at Forest Feast, said: “For many people breakfast is the most important meal – a chance to fuel for the day ahead and pack in as much good nutrition as possible. Consumers are always telling us they want more choice – something packed with good honest ingredients and still tasted great to power them through the day.”

Continuing Bronagh says: “We set out to create granolas that were plant based, high in protein and low in sugar without the use of artificial sweeteners. We worked with performance nutritionists and health minded consumers to hit the right mix of nutrients and to deliver a great tasting start to the day.

Our High Protein Peanut Butter Granola is made with 30% Real Peanut Butter, tapping into the explosion in peanut butter as a flavour and protein source. Each bowlful has 23% protein as well as being a source of fibre, iron, magnesium, and potassium.

Our Keto Dark Choc Almond Granola taps into the demand for low sugar and lower carb products. The Keto trend has been steadily gaining momentum amongst those looking to burn fat, improve lean muscle mass or those seeking out low sugar diets. The market is predicted to increase +5.3% CAGR by 2027². Keto products are typically full of sweeteners as well as being at a steep price premium, but we have worked to keep the products natural and the price accessible for everyone.”

We are excited to bring these two products to market and are confident they will deliver for consumers and drive incremental category growth.”

ACTI-SNACK Granolas are all batch-made locally in the companies dedicated granola roasting site in Co. Armagh. The products are launching into Ocado in November with other retailers following.

The range:

• High Protein Peanut Butter Granola. Sweet & Salty crunchy granola clusters made from toasted wholegrain oats, nuts and seeds, with 30% real peanut butter and dark chocolate curls. Packed with protein, iron & fibre.  (Vegan)

350g / RRSP £3.80

• Keto Dark Choc Almond Granola. A grain free granola made from toasted coconut, nuts, seeds and cocoa. With only 2g of sugar per serving, it is rich in good fats, protein & fibre to keep you going for longer. (Vegan)

300g / RRSP £3.80

^1. Kantar 52 w/e 17 May 2021

^2. Insight Partners, November 2020

ACTI-SNACK is owned by Kestrel Foods Ltd, a family run business at the forefront of the market for premium and healthy dried fruit, nuts, seeds, snacks and granolas. The multi-award-winning business handcrafts everything onsite at its Northern Ireland base, exporting to 26 countries worldwide. Kestrel Food Ltd has a customer base which includes retail, foodservice and e-commerce. Kestrel Foods is committed to working with suppliers who share their vision and values for sustainable supply. 

SPAR NI and EUROSPAR NI have revealed their dailyDeli on-the-go Christmas sandwiches for 2021 and this year’s seasonal range has grown with two additional sandwiches and wraps, plus two new treat slices.

The new ham & stuffing and vegetarian brie & cranberry sandwiches will join the turkey, sausage & stuffing sandwich, and turkey, bacon & stuffing wrap in store this year, with 10p from the purchase of each sandwich or wrap donated to Marie Curie and Cancer Fund for Children.

SPAR and EUROSPAR are long-term partners of both charities and in 2021, staff and shoppers have raised an incredible £260,000.

Bronagh Luke, Head of Corporate Marketing at Henderson Group said they are doing everything they can to support their charity partners to help them recover post-lockdown; “All Christmas sandwiches and wraps will feature in our great value meal deal or salad plus selected drinks for just £3.

“We are also bringing a slice of festive cheer to the range with new treat slices retailing at just £1 where shoppers can choose from Spiced Apple Crumble and Chocolate Brownie.”

Newry producers Around Noon supply Henderson Wholesale with the dailyDeli range of sandwiches of which the festive additions will be added for the remainder of the year.

The dailyDeli range of Christmas sandwiches are available in store from 03 November 2021.

Craic Foods in Craigavon, county Armagh, an award winning producer of condiments, has been named Grand Champion in the prestigious Great British Food Awards.

Headed by experienced chef Paul Clarke, Craic Foods, which is based in Craigavon, county Armagh, gained the title for its original Pickled Gooseberries and Apple and Elderflower Vinegar.

Craic’s Pickled Gooseberries was described in the rigorous judging as “a taste sensation. The fruit is plump, picked at perfect ripeness. Steeped and pickled in Bramley apple vinegar, honey, apple juice and elderflower with a sprinkle of sugar. The result is a perfectly balanced, great tasting product. The sharpness of the gooseberry is evident but beautifully complimented by the sweetness and complexity of the pickle. A wonderful addition to any cheeseboard or accompaniment to quality cooked meat; the gooseberries added an extra dimension on the side of roast pork dinner too. Craic pickled gooseberries will definitely impress guests at the dinner table.”

Craic Foods is a Food NI member, as were all the other Northern Ireland winners in the annual competition which attracted entries from across the UK. Craic Foods was also named winner in the Condiments category.

The awards were launched in 2014 to celebrate the country’s finest artisanal produce, as well as the hard-working people behind the scenes. This year, the awards were bigger and better than ever.

The other Northern Ireland winners were: Burren Balsamics of Richhill, county Armagh for its Black Garlic Infused Vinegar of Modena, which the judge said is

“a wonderful vinegar”. Infused balsamics can sometimes flatter to deceive, but Burren Balsamic’s black garlic infused balsamic delivers on every level. It has a pronounced aroma of black garlic that has enticingly rich caramelised notes to it. This continues on the palate where it packs a mighty punch but without being overpowering. It is delightfully intense with great balance and a seductive finish. Makes a fabulous dressing.

The Northern Ireland Regional Award was won by Irish Black Butter of Portrush, county Antrim, a small business formed by Alastair Bell. The judge loved “the almost caramel flavour of the apples in this condiment”. It is rich, warmly spiced and has a touch of acidity. What I love about this condiment is that it can clearly be used to accompany things like cheese and cured meats, as well as being great in both savoury and sweet applications.

Clandeboye Estate’s Greek Style Yoghurt was highly commended in Dairy. Based in Bangor, county Down, Clandeboye is Northern Ireland’s only yoghurt producer. It sources milk for the estate’s own pedigree herd.

The judge said the Clandeboye luxury product was “rich and creamy as Greek style yoghurt should be, you can tell that the thickness of this yoghurt is all natural. This one also has a pleasing and refreshing tartness, which helps to balance out the richness of it.”