One of the winning suppliers of Grow with Aldi 2020, Hellbent, is now extending their product range with Aldi Ireland to include a brand new flavour, Chakalaka, which is on sale now in all 145 Aldi stores nationwide.  The new product will provide customers with two Hellbent Boerewors Sausage (Original/Chakalaka) €3.99/360g to choose from.

 After their successful involvement with the Grow with Aldi programme in 2020, Hellbent secured a core listing in Aldi with their Hellbent Boerewors Original Sausage. The sausagesare made with 100% Irish Beef combined with all-natural South African Spices to create a distinctive, succulent, coiled sausage that has become very popular with Aldi shoppers. In Ireland, the Great Taste and Blas Na hÉireann award winning original flavour is joined by the new Chakalaka flavour in-store now and is exclusively available in Aldi stores across Ireland. 

Hellbent was established by South African rugby players, Louis Ludik and Schalk Van Der Merwe. When asked about the opportunity created by the Grow with Aldi programme,Louis Ludik commented: “It’s impacted our business greatly, it has put us in the position to extend our range and offer products that we know South Africans miss and people in Ireland and the UK would love. We’ve also been able to invest in food preservation technology to extend shelf life without adding shelf life extenders. It’s a massive privilege to share our culture through food and honestly means the world to us.”

In more good news for the brand, Hellbent will introduce their Boerewors Original Sausage to Scottish consumers this month, as their award winning product goes on sale in Aldi Bathgate, West Lothian on 18th March as a Specialbuy.

John Curtin, Group Buying Director at Aldi Ireland commented: “Over the years we have built up strong, fruitful relationships with our Irish suppliers, and in many cases, such as this new product launch and Scottish announcement today with Hellb“ent, we have been able to open new markets to Irish suppliers so that their exceptional quality can be found on dinner tables internationally.”

John Hood, Director of Food and Drink from Invest NI commented: “Over the last three years, we have built a strong relationship with the Hellbent team. Our business development advice has guided the company on retail packaging to prepare its products for supermarket shelves and has ensured the company has the right knowledge to capitalise on new opportunities. Following this support, in 2019, we introduced Hellbent to Aldi at our Food and Drink Supplier Showcase, which has led to this deal. It’s great to see this work pay off and we look forward to continuing to work closely with Hellbent as it grows its business further.”  

Hellbent Boerewors Sausages €3.99/360g are available in Original and Chakalaka flavours in 145 Aldi stores across Ireland.  

Dunville’s Irish Whiskey (Belfast, Northern Ireland) is expanding its core range with the release of Dunville’s 1808 Blended Irish Whiskey – a great tasting, versatile whiskey that will work well as a house pour, in a mixed drink or on a cocktail list.

Dunville’s 1808 is a modern blend of malt, grain and pot still whiskeys aged in the finest American oak casks and bottled at 40% ABV. With a RRP of £33 / €38 it comes in at a lower price point than the rest of the Dunville’s portfolio and is being positioned as a gateway to the wider Dunville’s range, which has until now focussed on the super and ultra-premium end of the market.

The latest release from The Spirit of Belfast boasts notes of vanilla, apples, pears, candied lemon peel and sweet spices. Described as ‘confident, uncompromising and full of character, like the city of its birth’, Dunville’s 1808 is a celebration of the brand’s hometown. The name 1808 pays homage to the year Dunville’s was founded, before going on to become one of the world’s most famous whiskey brands.

Dunville’s 1808 is available to the trade across Ireland from Hi-Spirits Ireland following a distribution deal with The Echlinville Distillery, which revived the iconic Dunville’s brand in 2012. It is also available in the USA via Total Wine & More, America’s largest chains of independent off-sales with more than 214 stores across 27 states.

Jarlath Watson from The Echlinville Distillery and Dunville’s Irish Whiskey said: “We revived Dunville’s Whiskey with a commitment to reintroduce this iconic Belfast brand to a new generation of whiskey drinkers. We have a strong reputation for producing excellent super and ultra-premium whiskeys which have helped establish Dunville’s as a go-to brand among whiskey connoisseurs.

“Dunville’s 1808 will give us a strong presence in the premium category. Everything, from the liquid to the label and the serve suggestions to the price tag, has been formulated with a broad customer base in mind. It is aimed at those who want to experience the great flavour and quality of Dunville’s Irish Whiskey in a more accessible offering.

“It is a great option for everyone, from the ‘whiskey connoisseur’ who can enjoy it as an everyday sipper, to the ‘whiskey curious’ who want to try Irish Whiskey but aren’t quite sure where to start. We very much see 1808 as a gateway to the Dunville’s range. A whiskey that will take its place proudly on any back bar and introduce the brand to a much wider audience.

“Dunville’s 1808 tastes great the traditional way – neat or in the company of a pint. But it’s equally good in a classic cocktail or served long with ginger ale and a wedge of lime. Ginger ale was invented in Belfast, so it is a perfect pairing for a whiskey that is, at its heart, Belfast and proud.

“We are delighted that Hi-Spirits Ireland have added Dunville’s Irish Whiskey to their portfolio alongside other products from The Echlinville Distillery. Together with the imminent launch of 1808 via Total Wine & More in the USA, 2021 has got off to a great start for The Spirit of Belfast and we look forward to continued growth across domestic and international markets.”

Speaking about Dunville’s Irish Whiskey’s proud Belfast heritage, Jarlath continued: “1808 is a celebration of Belfast and Dunville’s legacy in this great city. Founded in 1808 and produced at The Royal Irish Distilleries on the Grosvenor Road, Dunville’s put Belfast on the world whiskey map. The Dunville family made a huge contribution to the city by way of employment, housing, educational scholarships. They even founded a football team and provided the land and money to build the city’s first public park.

“Unfortunately, the distillery closed in 1936 and Dunville’s was feared gone for good, until the brand was revived by The Echlinville Distillery in 2012. Since then, we have been on a journey towards restoring Dunville’s to its rightful place among the premier whiskeys of the world. A journey that continues with the launch of Dunville’s 1808.”

Dunville’s 1808 is available to trade across Ireland from Hi-Spirits Ireland. For more information visit https://dunvilleswhiskey.com/dunvilles-1808/

“Pesto-boxes”, containing basil, all ingredients you need to make Pesto and the gadgets of the Championship, are on their way to the players of the 8th Digital Edition of the Pesto World Championship.

Getting fresh PDO basil to all participants at the right time – neither too late for the event, nor too early to the detriment of freshness – has been and still is the main challenge of the organizers of this years 8th edition of the Championship.

Competitors were divided into two categories, those who are participating remotely for reasons mainly of time zone, and those who will participate live on Zoom on  Saturday, March 20 starting at 10:00 am.

To the first, about thirty, the precious boxes have already been sent at the beginning of the week, with the result that the first self-produced videos are returning to the secretariat of the Championship for judging.

The other “pesto boxes”, about sixty of them, will be completed by early next week and will arrive at their destination on Thursday or Friday. Anxiety about receiving them is growing as well as the hope that no hitches will occur, the milestone of March 20, 2021 is within reach!

All participants were sent an instructional video featuring Emiliano Pescarolo, the current reigning Pesto World Championship Champion. Check it out: https://fb.watch/49G4LaB9tk/

The Echlinville Distillery (Kircubbin, Co. Down) has announced a new distribution agreement with Hi-Spirits Ireland. The deal will see an increased presence for Echlinville’s premium whiskeys and gins across the Irish market.

Echlinville is home to award winning premium brands including Dunville’s Irish Whiskey,Weavers Gin and Echlinville Irish Pot Still Gin. The new partnership will provide a significant boost for the distillery’s presence in both the on and off-trade throughout Ireland.

Echlinville became the first field-to-glass distillery in Ireland, and the first new distillery in Northern Ireland for more than 125 years, when it began production in 2013. The independent, family-owned distillery has since been at the forefront of Ireland’s spirits revolution with its Dunville’s Irish Whiskey in particular having gained a global following.

Echlinville Distillery owner Shane Braniff said: “We are excited about this new partnership and the opportunities it will present for both Echlinville and Hi-Spirits Ireland. Our combined expertise, passion and commitment to quality will provide the momentum for the next phase of Echlinville’s growth.

“The agreement will see our Dunville’s Irish Whiskey range together with Weavers Gin and Echlinville Irish Pot Still Gin take their place among Hi-Spirits Ireland’s impressive portfolio. We look forward to working with the Hi-Spirits team to introduce our award-winning spirits to an increasing number of trade and retail partners and grow our presence in our home market.

“This distribution agreement comes at a particularly good time for us as we are about to launch the latest addition to our Dunville’s Irish Whiskey family. We are delighted that Hi-Spirits Ireland will be the sole Irish distributor of Dunville’s 1808 – a versatile modern blend that works well as a house pour, in a mixed drink or in a cocktail. It is very much a gateway product to the wider Dunville’s range and is perfectly placed in Hi-Spirits’ portfolio to introduce more customers to The Spirit of Belfast.”

George Roberts, Hi-Spirits Ireland Country Manager said: “We are delighted to announce this partnership with Echlinville Distillery brands, that have earned a strong reputation for innovation, versatility and quality with both the trade and consumers alike.  The attention to quality in both liquid and exceptional branding ensures Echlinville will make a strong addition to both our Irish Whiskey and Gin portfolio. With an outstanding marketing and engagement plan, we are excited for the future of these brands and all of the opportunities that lie ahead.”

For more information on Echlinville’s brands visit www.echlinville.com or for Dunville’s Irish Whiskey visit www.dunvilleswhiskey.com

Dublin-based Hi-Spirits Ireland is a subsidiary of USA-based Sazerac Company, distributing a portfolio including Paddy Whiskey, Southern Comfort, Buffalo Trace, Fireball, Antica Sambuca and a range of premium spirits and liqueurs. For more information visit www.hi-spirits.ie/ Trade inquiries to info@hi-spirits.ie

An artisan cooked ham has been launched by Kennedy Bacon, the award-winning producer of a successful range of dry-cured bacon, gammon and pork sausages.

The company, which is based on a family farm near Omagh in county Tyrone and has won a host of national food awards, has developed the cooked and sliced ham for its retail range. 

The cooked ham is the third innovative dry cured product from the company’s roasting operation. The other recent products are roasted bacon flakes and roasted bacon biteswhich are ideal for other food manufacturers including pizza and sandwich manufacturers as well as home cooks.

Mervyn Kennedy, an experienced pig farmer and food producer, says the cooked ham slices are “a logical extension of the company’s portfolio of dry roasted bacon and ham products”.  

He continues: “The artisan cooked ham and other products have been made possible by our extensive investment in new roasting technology. They’ve also been encouraged by the growth in interest in our artisan products from a number of food manufacturers in Northern Ireland and the Republic attracted by our reputation for quality and flavour-rich products over the past five years in particular.

“As a result of this important expansion, we are now able to offer retail and foodservice customers a comprehensive range of quality dry-cured products which are essentially handcrafted under my supervision from pork and bacon sourced from my own pigs,” he adds.

In addition to selling products at farmers’ markets especially in Northern Ireland, Kennedy Bacon supplies a range of bacon to major supermarkets such as Sainsbury’s, Eurospar and SuperValu stores across Northern Ireland in addition to delis, farm shops and independent grocers. It also supplies products to retailers in the Republic of Ireland.

The success of Kennedy Bacon products in the UK Great Taste Awards and at the Blas na hEireann Irish National Food Awards held at Dingle, county Kerry, has increased awareness in its products. At Blas, the Northern Ireland company gained recognition for its bacon lardons aimed at chefs and foodservice operations.

A third generation farmer, Mr Kennedy launched the bacon processing business in a farm diversification project. He concentrated on developing his own dry-curing technique to give his products a distinctive taste.

“What helps to set my bacon apart is my unique dry-curing technique.  It’s my own recipe from my experience of rearing my own pigs.  I also slice, prepare and package the bacon. This means the entire process is under my control, ensuring consistent quality and provenance.

“Everyone buying our products can count on total traceability, heritage and a commitment to high standards of animal welfare from a farm based enterprise,” he adds.

He decided to concentrate on dry-curing because he wanted to develop different products that didn’t involve pumping the bacon with water and preservatives. “All my bacon is cured in as near to the traditional way as possible, using the minimum amount of cure, which leaves the bacon less salty.  

I read Sir Keir Starmer’s call to the Government to buy more UK food in a speech to the National Farmers Union with considerable interest. During his speech, Sir Keir, leader of the Labour Party, said more of the government’s catering budget should go on British produce. The public sector spends about £2.4bnannually on food for schools, hospitals and the armed forces.

He also argued that money from his proposed CovidRecovery Bond scheme could go towards helping rural communities in particular. More business for smaller food producers could bring tangible benefits for rural communities.

I have frequently urged that priority be given to local food and drink producers by procurement bodies here. Smaller companies, in particular, could benefit substantially from inclusion in procurement for councils, public bodies such as hospitals, care homes and schools of all sizes. Such an investment in local food sourcing would be extremely important as we seek to rebuild our battered economy post the coronavirus pandemic.

I’d also like to see Agriculture minister Liz Truss prioritise local food sourcing as an integral part of her desire to see the UK “lead the world in food and drink” especially in terms of quality and safety. Our hygiene, safety and animal health standards really are “second to none”. Building a better future begins at home with our companies, farmers and people. They must come first in any recovery strategy.

I was, however, gravely concerned to hear of a trade memorandum signed by the Government with Brazil that is likely to open our markets to beef from this country, one of the world’s biggest producers of meat. What this will probably mean is that Brazilian beef will be able to challenge our companies who have long supplied the highest quality meat to Britain. Campaigners have been warning that the scene is being set for the importation of beef produced using growth-promoting hormones to our most important market. 

Farm Week regular columnist, the beef and sheep farmer Stevin McAuley, also set out the severity of the threat, pointing out that our beef industry would be jeopardised by any ‘flood’ of beef from Brazil into the UK.

I’ve not seen much publicity about the accord from the Government. Under EU membership, Northern Ireland and other parts of the UK employed the stricter precautionary principle that food would not be imported unless its country of origin could prove that it was safe. 

Brazil shares with the US, another key trade target for the Government, an enthusiasm for growth-promoting and production-boosting hormones on its livestock, and has an equally aggressive trade policy aimed at exporting to high value markets like the UK.  And it seems that Brazilian beef will undercut the competitiveness of our meat in terms of pricing.

This threat has to be set against Government pledges not to allow UK food standards to be diluted in any post-Brexit trade negotiations. It’s a bit like the pledges to ensure unfettered trade between Great Britain and Northern Ireland! Brazil’s government has already announced that it expects the UK’s sanitary and phytosanitary regulars to gradually move away from EU parameters and to become “more aligned with international rules”.  

There is clearly a need to step up pressure to ensure we maintain the crucially important position of our beef producers in Great Britain, our biggest marketplace.