Three Food NI members were among six Northern Ireland distilleries to have been successful in the prestigious World Gin Awards 2021, the winners of which have just been announced.

The global awards select the very best in all internationally recognised styles of gin. They are presented by TheDrinksReport.com, the world’s leading online resource for drinks professionals. The awards select, reward and promote the world’s best gins to consumers and trade across the globe.

The three Food NI members were: 

Boatyard Gin, Enniskillen, county Fermanagh was named Northern Ireland Country Winner in the World’s Best Flavoured Gin category for its Winter Solstice Gin,

Category Winner in the World’s Best Matured Gin for its Old Tom Gin and Northern Ireland category winner for its Sloe Gin, Silver for its Double Gin in the World’s Best London Dry Gin, Northern Ireland Country category winner for its Old Tom Gin in World’s Best Matured Gin category and Northern Ireland Country Winner for its Sloe Boat Gin in World’s Best Sloe Gin Category.

Echlinville, Kircubbin in county Down which was the overall Ireland Country Category Winner in the World’s Best Contemporary Gin for its Irish Pot Still Gin;

Symphonia from Moy in Tyrone won a silver medal for its Dry Gin in the Northern Ireland category in Contemporary Gin category and a Bronze in the World’s Best Flavoured Gin category for its Symphonia Apple Gin

Three other distilleries were also successful. They were

Belfast Artisan was named Northern Ireland Country Winner in World’s Best London Dry Gin for its Small Batch Gin;

Killowen, Rostrevor, county Down  – Bronze for Native Botanical Gin in Ireland category in Best Contemporary Gin;

Wild Atlantic Way, near Castlederg in county Tyrone, was the Northern Ireland Country category winner for its First Edition Gin in the World’s Best Contemporary Gin category; and

Fresh food home delivery company, Moo to You, which was established at the beginning of lockdown last year, has now introduced a new line of home cookery kits with locally sourced ingredients and an easy step-by-step recipe guide. Moo to You is a Food NI member  company.

The ‘Meals by Moo’ meal kits were created after customer research showed households in Northern Ireland wanted convenient recipe ideas to cook at homesince lockdown restrictions have temporarily closedmany restaurants across the province. 

Similar to Hello Fresh which along with other UK home delivery companies currently supply more than 5,000 meal kits to households in Northern Ireland, Moo to Youis hoping to tap into this lucrative market by offering a local delivery service, using local produce from local suppliers. 

Moo to You founder Chris Wilson, along with business development manager Stephen Lynn, a former Flybe pilot who lost his job before the first lockdown, areconfident in the longevity of the new service after he saw the success of Moo to You over the last 12 months. 

Chris Wilson says, “Our Moo to You delivery service has gone from strength to strength and based on our customer feedback and requests for a local version of convenient meal kits we felt it was time to introduceMeals by Moo.

“What makes them so popular we believe is because our fresh ingredients are locally sourced from qualityNorthern Irish producers. This uses minimal packaging and reduces food miles as our deliveries are made byour friendly drivers and not couriered by air from Great Britain. Not only is this much better for the environment but it also means we can deliver at a very competitive price.

“Meals by Moo also offers convenience and flexibility, we do not employ a subscription service like other home food delivery companies, meaning customers can order what they want, when they want. We hope the simple to follow meal kits will help retain and enhance our loyal customers’ experience and expand our new customerbase.”

Examples of Meals by Moo meal kits include Thai Green Curry and Garlic and Herb Chicken. 

Moo to You employs 10 staff and operates from its hub at Streamvale Farm in Dundonald. Its fleet of vans deliver to households across Northern Ireland. Find out more about Meals by Moo at www.mootoyou.co.uk

Economy minister Diane Dodds last week put forward a substantial package of funding to help in regenerating our beleaguered economy post-pandemic. Food NI will continue to support the minister, and the wider Executive, in its efforts to turn the economy around over the months and years ahead. We believe that our creative and versatile food and drink, which has ‘fed the nation’ during the pandemic, should have an even greater role to play in the regeneration.

While I appreciate the need to continue to keep downward pressure on this dreadful and lethal coronavirus to save lives and protect the NHS I have to say that I remain deeply concerned about the future of the hospitality sector, in particular, and the wider economy.  The sector can play a vital role especially in the rejuvenation of our city and town centres which have seen a disturbing decline in major retailers and the loss of thousands of jobs.

Many thousands of workers are either redundant or on furlough due to the pandemic. And it’s still far from clear if existing funding support for the furlough scheme and other initiatives including lower rates and VAT will be sustained beyond March. Industry and wider community need hope that there will be a sustainable future beyond the pandemic. It’s essential, we believe, that the furlough scheme and other support for business be retained. Indeed, we’d wish to see funding and other support, especially the lower VAT rate, extended to the end of this year and beyond. The Executive should also consider investing in the sector by providing a separate fund to help the sector recover.

It’s also essential too that the chaos surrounding the so-called Irish Sea border is resolved…and quickly. We really do need to see the promise of “unfettered trade” between Great Britain and Northern Ireland honoured by the Government and EU. Both appear to be digging their respective heels in at present.

The new £1million capital grant scheme to help existing micro food and drink manufacturing businesses to upscale production to secure new markets for their products is a very important step in the right direction. The aim of the scheme is “to enable eligible businesses that are processing primary agricultural or horticultural produce to commence supplying to the retail or distribution industry; or to increase the quantity of products they are selling to the retail or distribution industry; or to move into sales outside of Northern Ireland. In other words, improving commercial links between Northern Ireland food processors and the local farmers and growers who produce the raw materials. Grants of between £5,000 and £50,000 will be available.

We are urging our producer members to explore how the scheme might benefit them to develop their business before it opens on 8th March.  Food NI is keen to support the scheme. We will do whatever we can to assist our members in particular to get involved and grasp the benefits. The budget for the current scheme is limited to £1 million, which doesn’t go terribly far, but it is definitely a positive step by DAERA and hopefully it is a scheme which can be expanded in the future. 

The food industry at micro and other levels is growing and many of our firms are now active in key markets such as Great Britain and the Republic as well as further afield. We’ve seen several of our member companies winning good business in these markets in recent weeks. They include: Mash Direct in Comber which has gained a listing for eight lines by Marks and Spencer in Ireland; Finnebrogue in Downpatrick has won significant business from Asda for its plant-based foods; and Burren Balsamics in Richhill has achieved repeat business with Harrods in London and extended the range of vinegars now on sale in the iconic London luxury department store. 

Irwin’s in Portadown, our biggest independent bakery, has extended its business with Lidl; Golden Popcorn in Antrim has won new business with Aldi for a new snack product; and Tom and Ollie in Belfast is also doing good business with this retailer in the Republic.   I congratulate all these companies on their impressive achievements. 

Other member distilleries such as Old Bushmills, Echlinville, Boatyard and Symphonia have recently won major international awards. These and other successes further demonstrate that food and drink is a vibrant industry able to make an even greater contribution to the local economy. Additional support would enable it to play a key role in driving faster economic recovery.

Great cheese maker, farmer and innovative entrepreneur.

Like so many in the food and farming community I was deeply shocked and saddened to learn of the much too premature death of dairy farmer and cheese maker Dean Wright. He was a true gentleman and an innovative entrepreneur. I will always remember the first time we met Dean and he told us “We live right in the centre of the Food Heartland and it is time we made some cheese”.

After a successful career in the meat industry, Dean Wright decided to start his own business, making cheese with milk from his family’s farm at Ballylisk near Portadown in Co Armagh. Dean’s original idea was to make cheddar, but he was advised that the market was saturated so Dean pioneered his own style of cheese and began manufacturing a range of triple cream cheeses using milk from his own pedigree Friesian herd that graze the grass and clover on the family farm at Ballylisk. 

Cheese making is both an art and a science, and a very difficult and challenging craft to master. Within a short-time Dean had developed the skills and techniques to create three Triple Cream cheeses – the original Ballylisk of Armagh Triple Rose, a variety of the cheese that is washed in Armagh apple juice from Armagh and a blue version. The dairy was expected to launch a soft creamy Brie-style cheese shortly.

Dean’s was a talent that shone brightly and his engaging personality soon won him customers. He launched Ballylisk at the BBC Good Food Show in Belfast and he was soon winning business throughout Ireland as well as with high profile retailers such as Fortnum and Mason and Heritage Cheese in London. His cheese was available at the food lovers’ mecca of Borough Market in London and export sales were achieved in Europe, the Middle East and Asia.

The Ballylisk presentation was always a magnet for visitors to the food pavilion at Balmoral Show where he collaborated with Erin Grove Preserves to make a range of Ballyliskrelishes. Dean was always someone we at Food NI loved to spend time with as his professionalism, intermingled with dry wit, enthusiasm and determination was inspiring. 

When the pandemic hit in March 2020, many businesses, like Ballylisk, lost a huge proportion of their business. With restaurants and hotels closing overnight, high quality food producers suffered. However, with his traditional determination, Dean decided to open a milk delivery service and included other artisan food producers in the doorstep delivery option. This was a lifeline for both local producers and the local community. At the time Dean spoke about being driven by his passion to help those who were particularly vulnerable and shielding. His actions were an inspiration to many. 

None of us expected to hear the news that Dean had passed away on Saturday.  Like many people who strive to help others, Dean probably didn’t know how well he was admired and liked or how much he was respected for what he had achieved. 

In a very short time, Dean became one of Northern Ireland’s artisan food heroes. 

Our sincere condolences go to Dean’s entire family circle. 

It’s July 2020 for the Rare Breed farmers we’re in Larne, Randalstown, and Co Down for this episode, and we see how busy the farmers continue to be despite the restrictions over lockdown in the next episode of ‘RARE BREED – A Farming Year’ on UTV, Tuesday 2^ndMarch.

First off we’re back with Jonny Hanson at Jubilee Farm, outside Larne. It’s a community enterprise owned and worked by its members and volunteers. They produce vegetables, pigs, geese and goats.  Jonny and the vet are tagging piglets. It’s not as easy as it looks, with Jonny remarking, “You have to outthink them!”Sophie, a young volunteer from Larne Grammar, who hopes to be a vet, gives him a hand. 

They then move their attention to the goat herd. They get the full treatment today, with hoof grooming, worming and treatment for flies and lice, all ably carried out by vet Laura Beattie.  Jonny shares his hopes and dreams of one day being able to increase the goat herd, and use them for their milk, as well as meat, but he needs a new barn for that.  After a busy day he comments. “The day went well, with no major drama.” 

It’s a big month for James Alexander, from Randalstown.  With lockdown relaxed he’s now able to run his annual sheep sale. It’s his “favourite day and least favourite day of the year.”  With a whole shed to fill, he has a lot to get ready. He has to sort hundreds of sheep into smaller batches according to size, type and look, and he’s trying to accommodate everyone who may want small or large herds. He’s also put in extra measures including online bidding and temperature checks. But he’s delighted with the quality of the animals this year, and is hopeful of a good sale. 

Despite it being July, Adrian McGowan is thinking about Christmas already! At the farm outside Killinchy,he is working with the Brussel sprout crop. He’s planning ahead to ensure continual supply for hungry customers in Christmas.  They’re just finishing off planting season,which started in March.  He explains the advantages of planting re-raised veg as opposed to straight from seed.  

Adrian is delighted with his workforce, some of whom have been with him for over 20 years as well as some new members to the team, whom he describes as “great young guys, mad keen and very capable.”   He explains the damage that pigeons can do to a crop in the matter of a few days, and how the team do the ‘back breaking work’ of getting rid of weeds which is a ‘constant battle’!  

Adrian tends to look after the shop orders himself, and ‘when the ping comes through, you’ve got to go!’  He quickly gets the shop more of what they need.  He also talks about unusual varieties he’s growing, including Golden Beetroot. 

Back at the Alexander’s, the sheep sale has started. He’s following the lead of the marts and has put in extra measures in line with Covid restrictions, for those people who turn up in person. He says he’ll “leave the auctioneer and the technology to do its job”. The bidding is intense both on line and among the buyers who have turned up in person. The sale goes really well, and despite being “shattered, dizzy and hungry” at the end of it all, James is delighted!

The final stop of the episode takes us back to Co. Down, to Claire Shearer in Comber. Despite there being no competitions this year, there is still plenty to do. She and partner David are disappointed at not being able to show the new foal, and they both miss the competitions as “that’s where the entertainment is…” They are also important events where they can normally sell horses on. 

Claire introduces us to Dara her apprentice, and ‘adopted little sister’. They both chat about the horses and Claire laughs that Dara doesn’t like the early starts.  Claire talks emotionally about Bonnie, her latest foal, named at the request of her grandfather before he passed away.  She talks of how the horses are her coping mechanism when times are tough – “They are always there to give you a hug,” she says.

UTV’s Mark McFadden narrates the series. Sponsored by Moy Park, Rare Breed – A Farming Year continues on Tuesday 2^nd March at 7.30pm on UTV.

Kennedy Bacon, the award-winning producer of dry cured bacon in Northern Ireland, is targeting other food manufacturers and caterers with an innovative flake product

Based on a family pig farm near Omagh in county Tyrone, Kennedy Bacon, which has won UK Great Taste and Blas na hEireann Irish Food awards, has developed dry roasted bacon flakes that are ideal for pizzas and sandwich makers throughout the UK and Republic of Ireland.

Mervyn Kennedy, who established the small business on the farm in 2013 and combines the business with his role as a pig farmer, explaining the decision to develop the new dry roasted bacon product, says: “The flake product is a response to increasing interest in ourexisting range of dry cured products from food producers and caterers.

“We’ve identified a range of new business opportunities from pizza and burger toppings, sandwich fillings and salads in particular. While manufacturers and caterers are our primary target, the new flakes are also ideal for home cooks. 

“Our investment in additional production facilities including a sophisticated new oven represents the significant increase in capacity and gives us scope to develop new products and business especially outside Northern Ireland in the Republic of Ireland,” he adds.

The new dry roasted flakes are available in 1kg catering trays and follow the earlier and successful launch of dry cured lardons for chefs and home cooks.

The small company now has an extensive portfolio of award winning bacon and gammon products as well as pork sausages. Mr Kennedy has been producing dry cured bacon products since the 1990s. He set up the bacon business in response to the demand in Tyrone and then from further afield for his artisan products.

He cures all the products by hand and manufacturesthem in a state-of-the-art production operation. He’s also drives the company’s marketing operations.

“I have always had an interest in producing good food and started by curing for individual customers and then went on to bring my product to our local market in Omagh and then on to shows and fairs all over NorthernIreland,” he continues. “I then went on to find farm shops and delicatessens which were keen to stock our products. Now our products can be found in a wide variety of supermarkets and specialist food shops,” he adds.

In addition to supplying Musgrave Group’s SuperValu stores, Kennedy’s bacon products are distributed by Henderson Group, Northern Ireland’s leading wholesale business, to Eurospar supermarkets and most recently to Sainsbury’s supermarkets in the region. The company continues to be the mainstay a key food and farmers’ markets in Northern Ireland.

“We do not over-process our products,” he adds. “We add less salt and no phosphate or water, ensuring our product is the healthiest it can be. Our aim, as a company, is to produce premium and tasty products at competitive prices.”