​Following the success of the inaugural Virtual Cheese Awards in 2020, the pioneering online event is back for its second year in partnership with Speciality Food and Great British Food.

Launched amid the Covid-19 pandemic to bolster the industry after key cheese and dairy awards were cancelled or postponed, the Virtual Cheese Awards has been a platform for producers to promote the very bestof British cheese and connect with fellow cheesemakers during an extremely challenging time for artisan makers.

The 2021 Virtual Cheese Awards will take place live online on Friday 7th May 2021, hosted by local food and drink champion and broadcaster, Nigel Barden. The awards will increase from 300 to 400 individual entries across nine categories, with a total of 42 individual classes. Entries open on 5th February.

“We’re proud to be returning with a bigger, better and even cheesier awards this year, which will continue to support and celebrate our fantastic British cheese industry,” says Sarah de Wit, founder of the Virtual Cheese Awards and cheese & dairy consultant. “We have a uniquely transparent and open judging process which was a great hit with producers last year, so entrants can see their cheese being judged live online.

“The Covid-19 pandemic is still negatively affecting so many producers, so we hope the Virtual Cheese Awards will act as a beacon to showcase innovation and excellence,” Sarah adds.

Categories for 2021 will include Best Cheddar Cheese, Best Territorial, Best Blue and Best Speciality cheese, as well as a new Dairy Free category for vegan products.

This year will also see the unveiling of a new category, Recognising Excellence, which will include six classes, such as Most Innovative Cheese Packaging, Sustainability in Cheese production and Cheese Hero, to be awarded to one who has gone over and above to support the cheese industry.

An overall Best of British Cheese will be chosen from the winners of the eight main categories and will receive a prize worth £4,000 to boost their business. This will include editorial and advertising in Speciality Food, which will land in the hands of more than 8,000 of the most important buyers in the UK and Ireland, along with a consumer feature in Great British Food.

“Speciality Food is proud to once again be supporting the Virtual Cheese Awards as media partner,” said Holly Shackleton, editor of Speciality Food. “These awards are genuinely pioneering in their use of technology and transparent judging processes, and we are delighted to continue to support and uplift the British cheese industry in this exciting way.”

The three finalists will also win a bespoke PR and social media consultation from food and drink comms specialists, North PR. All profits from the awards will go back into supporting British farmers and dairy producers through a donation to the Specialist Cheesemakers Association.

Renegade Monk scooped the Best British Cheese 2020 award. Made by Feltham’s Farm, the soft blue cow’s milk cheese is made from organic pasteurised cow’s milk and rind-washed in ale. “Winning Best British Cheese at the first ever Virtual Cheese Awards was so thrilling, we never thought we’d win,” says founder Marcus Fergusson. “It gave us renewed momentum and drive after we were hit hard through the Covid-19 pandemic.

“We would recommend all producers to enter as it gave our business a real boost. We loved the transparency of the judging process, which isn’t replicated in any other cheese awards,” Marcus continues. “It was fascinating to hear all of the cheeses analysed by such knowledgeable and unflinching judges.”

Entries open on Friday 5th February 2021 with a closing date of 24th March 2021. Early bird prices are £35 per entry for the first 150 entries, rising to £45 per entry thereafter. To find out more, visit: virtualcheeseawards.com

It’s June 2020 for the Rare Breed farmers and as the Coronavirus pandemic continues, the cycle of farming goes on, with our famers getting jobs done around their farms in the next episode of ‘RARE BREED – A Farming Year’ on UTV, Tuesday 16^th February.  

It’s peak silage season, and even though the animals are able to live outside during the summer, there are still lots of jobs to do. 

Near Randalstown in Antrim, James Alexander is in the midst of selling cattle. He produces in calf cows to sell to other farmers. He cancelled his cattle sale but he’s been able to sell online and to regular customers. It’s time consuming but he’s glad he has been able to do it, commenting “sales have never been better.” He prefers selling from home, saying, “I sell little or nothing through the ring.”

Later in the episode, James is showing round a visiting farmer from Scotland, Hugh Dunlop, who has been buying cattle from James for a few years. He likes that James has all the details of the pregnant heifers to hand and knows the day practically when she’ll give birth, and whether the calf will be male or female.

The Preston family from Gortin has brought their sheep in from the fields for a shower and skin treatment.  June’s warm weather has raised the risk of maggots caused by flies laying eggs on the sheep. It’s essential the time is taken to prevent any problems. Kenny’s glad to get them showered, but points out that sheep are a full time job, “Someone said to me once, when you’re not working with sheep, you should be!”  They are also picking lambs out for a sale in Lanarkshire, Scotland, hoping to get a good price for ram lambs, given the money invested in their upkeep and care.

Near Comber, Emily McGowan, is visiting Gabbie’snursery, from where they buy their seedlings.  Emily says it’s important for traceability purposes, and every seed sown in the massive greenhouses is sown to order. Trevor Gabbie has been supplying the McGowan’s for over 30 years, and Trevor likes to think that his processes and quality get better with every year, due to the attention to detail that’s taken.  They both have a laugh about the unusual names given to some of the varieties!

June’s changeable weather means that the best laid plans go awry. Near Ballygawley in Tyrone, accountant and farmer, Des Kelly is working on the hoof as he figures out how to get the day’s to-do list done. We meet Jack the Donkey who “mooches about with the cows”, and hear about his underperforming bull.  While the rain pours down he and farm hand Rodrigo make repairs to some of the machinery. Des is keen to highlight how dangerous farm machinery can be, and that they only have guards off to make the repairs. We meet his nephew Thomas from the neighbouring farm, and there’s a bit of banter between the two of them with Des complaining about Thomas’s driving skills, “Thomas drives too slow on the tractor!”

Back in Gortin and Kenny, Janice and Zara Prestonare preparing sheep for a virtual show. These replaced the usual country fairs in 2020. But arguably needed more effort as the farmers tried to get the best photos and videos of their prize animals! Kenny explains, “You like him standing like a kitchen table,” which is easier said than done!  Zara gets a sloppy kiss from one of the rams as she attempts a close up picture! Kenny says, “It’s like Faulty Towers!” as they only have another 10 to photograph!  

The episode closes back in Randalstown with Mya Alexander also taking part in a virtual show, this time for the Northern Ireland Limousin Cattle Club.  She’s posing for lots of pictures, so they can send two for the competition. James is glad to be helping support the show.

UTV’s Mark McFadden narrates the series. Sponsored by Moy Park, Rare Breed – A Farming Year continues on Tuesday 16^th February at 7.30pm on UTV.

Wondering how to say those three little words this weekend? Genesis Bakery has an adorable answer with its limited edition Afters By Genesis ‘Cupcakes for My Cupcake’.

You can say ‘I love you’ or ‘Be My Valentine’ by presenting that someone special with the cute cupcake couple which are sweetly packaged, with a spot to write your loved one’s name and are also perfect for sharing.

Imagine indulging your Valentine with delicious, light chocolate sponge cupcakes and chocolate sauce topped with tiny edible hearts. Think of the negotiation when you take your pick as one is topped with vanilla and the other with chocolate buttercream, or perhaps it would be best to be thoughtful and let your Valentine choose their cupcake first so as to avoid any Valentine’s Day arguments!

Paul Allen, executive chairman of Genesis Bakery said: “We developed our two-pack ‘Cupcakes for my Cupcake’ just in time for Valentine’s Day so lovers across the country could indulge in some deliciously sweet appreciation of each other over a cuppa on the most romantic weekend of the year. They’re tastier than a card and the perfect way to show you care!”

The Valentine’s cupcake couple follow on from the success of Genesis Afters range which launched late last year and are in nearly 500 SPAR, ViVO, Centra, Supervalu and Mace stores across Northern Ireland.

Follow Genesis on facebook at www.facebook.com/genesisbakeryltd, on Instagram at www.instagram.com/genesisbakeryltd and on twitter at www.twitter.com/genesis_bakery.

We responded to the new licensing proposals last week on behalf of more than 40 quality producers of beers and spirits that we’ve represented over many years. While the new bill is to be welcomed, we have argued that other changes are needed to help to accelerate the growth of what has become an immensely important contributor to the local economy in terms of novel products and international sales. 

The world has changed even since this legislation was drafted. 

Over the past decade, we’ve seen rapid growth in distilling of whiskey, gin, vodka, rum and poitin here, many of which are exported around the world, and upwards of 40 craft breweries and cideries producing every type of beer and cider imaginable. And it’s a quality driven sector, where low volumes command premium prices. 

The achievements of our distilleries abroad and in international awards have been immensely impressive. Several are exporting to over 30 countries worldwide and have immense potential for further and fastergrowth. Irish whiskey, for instance, is now the world’s fastest growing spirit. We have around 12 whiskey distilleries either already operating or planned in the next few years.

A number of the breweries have recently announced expansion plans on the back of success in Britain.

We are recognised as a centre of excellence in cider, and one of the few areas in the world where cider is made on farm from pressed apples to create a world class product. 

Therefore, we believe that every effort should be made to encourage the growth in distilling, brewing and cider production in terms of exports and employment and as soon as practicable. 

Our economy will need all the help available to ensure rapid recovery post-pandemic and post-Brexit. Food NI is keen to assist and promote the growth of the industry through our marketing expertise and also by continuing to work closely with InvestNI and DAERA. 

Thankfully, our food and drink industry has performed steadily during the lockdowns and continued to feed the nation in many innovative ways. If an industry merited greater support from Government to help drive fast economic recovery it is surely food and drink. 

We believe that the new licensing proposals need to go further to respond to the changing social and economic environment to meet both current and future demand from local consumers, export markets for quality products and, of course, tourists who will return when the pandemic has subsided. For example, what we would wish to see, in particular, is drink producers being able to sell products on-site. 

This is now crucially important due to the numbers of producers offering tastings and tours on their premises. Not being able to do so impacts on the revenue of local companies at a time when these local products are not readily available in the majority of pubs here.  It also means they are not in a position to benefit from the growing trend towards sustainable local food and drink.

Food NI, therefore, supports the introduction of a licence that permits local producers to sell directly to consumers and tourists, in the way that producers in competing tourism destinations currently do. We would also recommend the alcohol restrictions at Easter are relaxed, especially to encourage tourism.

Overall, we believe the current laws are a very real barrier to the expansion of the food and drink industry and are inhibiting the competitiveness of our companies, and now is the time for change.

Be-gin the year with a bottle of Hillsborough Castle and Gardens’ new tipple 

Having welcomed everyone from presidents to princesses, the team at Hillsborough Castle and Gardens know a thing or two about perfection. 

Now, for the first time in the estate’s history, they’ve applied this same dedication to hand-selecting home grown botanicals to create a gin unlike any other, working with experts from Northern Ireland’s first craft gin distillery, who distil the award-winning ShortcrossGin. 

Created by Historic Royal Palaces (the independent charity responsible for the castle’s care) in partnership with Rademon Estate, this special Hillsborough Castle and Gardens Shortcross edition goes on sale exclusively via www.historicroyalpalaces.com from 2 February, priced at £40. 

With only 400 bottles produced, this limited-edition botanical gin features rose petals hand-picked from the Castle’s Granville Rose Garden. Named after its creator, Lady Rose Bowes-Lyon – aunt to Her Majesty The Queen and wife of the Earl of Granville, the second Governor of Northern Ireland – this elegant garden features a delicate combination of climbing, rambling and hybrid tea roses, the fragrance of which is a signature of the gin’s resulting blend. 

Blended with apples and pears foraged from Hillsborough’s recently restored eighteenth century Walled Garden, the resulting recipe is a celebration of the castle’s natural landscapes, with a scent of summer roses and green orchards, and a refreshing long, sweet citrus and smooth oily finish.  

Laura McCorry, Head of Hillsborough Castle, said:‘We’re delighted to have been able to work with the experts at Rademon Estate to make our dream of bottling something of Hillsborough Castle’s essence a reality.Like the Castle itself, gin is something of a Georgian success story, so it seems particularly fitting that both seem to be enjoying a renaissance in the twenty-first century!’

David Boyd-Armstrong, Founder and Head Distiller of the Rademon Estate Distillery, said: ‘To be given the opportunity to create the first gin ever for Historic Royal Palaces was a once in a lifetime opportunity.  We were able to use botanicals from the Hillsborough Castle walled garden and from the Granville Rose Garden,allowing us to create a totally unique gin that encapsulates Hillsborough Castle and its surroundings.’

At 100 acres, the Hillsborough estate has provided inspiration to everyone from politicians to picnickers for over three centuries. A joy to explore whatever the season, Hillsborough’s gardens include ornamental grounds, peaceful woodland, meandering waterways and picturesque glens, all of which provided inspiration for the gin’s unique flavour profile.

UN Special Rapporteur on the Right to Food, Michael Fakhri has been announced as a keynote speaker for Northern Ireland’s first ever Food, Farming and Land Convention, which will run on Tuesday 9^th and Wednesday 10^th February.

The free online event, inspired by the Oxford Real FarmingConference, is set to explore the future of food systems on Tuesday and farming and land management on Wednesday, specifically looking at how these can deliver a more resilient future for Northern Ireland.

This important addition to the NI calendar will hear from farmers, producers, politicians and policymakers including the Ministers for the Department of Agriculture, Environment and Rural Affairs and Department of Economy. Key sessions include what do we mean by Better Meat and Dairy; Policy and Practice in a Pandemic; The Right to Food; On-Farm Nature Based Solutions; and a panel debate on the vision for food and farming to 2030 

John Martin, RSPB NI Head of Policy and Advocacy commented, “The timing of the convention could not be more apt. Covid-19has brought unprecedented challenges, not only has it changed the way we live and work but it has forced us to re-evaluate our relationship with nature. Our food and farming systems have a vital role to play in helping the recovery from Covid-19 andaddressing the long-term challenges around the nature and climate crises. This in turn will provide a more prosperous future for farmers and rural communities. The convention will provide an important space to discuss how we can work together to build a more resilient future.” 

Michael Fakhri, UN Special Rapporteur on the Right to Food said:

“ I’m delighted to be taking part in Northern Ireland’s first Food Farming and Land Convention and to engage in conversations around the future of food and farming. In the autumn, the UN will convene the Food Systems Summit, which will launch new actions to transform the way the world produces and consumes food . Conversations like these are crucial in the lead up to this important event.”

Michele Shirlow, MBE Chief Executive Food NI said:“It’s a true privilege to be invited to take part in major discussions on the long-term future of food and farming, the only industry with genuine engagement right across Northern Ireland. This conference will make an important contribution to the debate on the future of farming and food production both locally and beyond”.  

The popular event is due to attract a diverse range of audiences from across the industry and is being hosted by Nature Friendly Farming Network, RSPB Northern Ireland, Belfast Food Network, Food NI, Food Farming and Countryside Commission and Northern Ireland Environment Link. To book your free ticket,  visit www.foodfarmingland.co.uk/convention21.