Lemons picked on Italy’s picturesque Amalfi coast have been blended by Wild
Atlantic Distillery, a FoodNI member, in Tyrone in to a premium Irish vodka loved by
expert judges in a prestigious international awards.
Created by brothers-in-law Jim Nash and Brian Ashe at their Wild Atlantic Distillery,
located near Castlederg, the unique flavour of their Amalfi Lemon Vodka gained a
silver medal in the recent World Vodka Awards. The small distillery, in addition,
gained another silver medal in the awards for its Premium Irish Vodka and a double
gold medal for the Best Irish Flavoured Gin in the World Gin Awards.
The World Vodka Awards and others for the industry are held annually by the World
Drinks organisation in Britain to recognise and promote the best international vodkas
in taste and style for consumers worldwide.
“We are absolutely thrilled to receive these important accolades for the quality of our
gin, our initial product, and the vodkas,” says Jim Nash. “They are a marvellous
endorsement by experts of our focus on creating premium products that offer
consumers different tastes. This is especially true of our Amalfi lemon flavoured
vodka which is in line with the global trend towards premium products.
“Winning double gold for our gin as the Best Flavoured Irish for the second year in
row is another immensely encouraging development for the business,” adds Jim.
The brothers-in-law, who both spent many years working abroad, came to Northern
Ireland in 2019 determined to revive distilling in the North West, once the home of
one of the island’s biggest and most successful whiskey distillers. The two
entrepreneurs have since successfully realised a long-held dream of reviving
whiskey with the launch last year of the IslandMen single malt, a new whiskey which
has already won widespread acclaim.
The purpose-built distillery, constructed on land owned by Brian, also features a
visitor centre, a traditional New York-style bar, a gin school, a programme of tours
and cocktail master classes.
The spirits are all distilled in a handmade copper pot still using a combination of
traditional and modern skills to produce exceptional artisan products.

FareShare, a project operated by the charity Homeless Connect, takes surplus food
from retail, manufacturers and producers which is then distributed to over 170
charities, schools and community groups across Northern Ireland. In the past year,
FareShare was able to divert over 700 tonnes of surplus food, that would otherwise
have gone to landfill, and distributed it to those within the community who need it
most. This is the equivalent of over 1.5 million meals. Declan McKillop, the Head of
Operations at Homeless Connect has said “We are delighted to attend the Balmoral
show this year and would like to thank Tesco for sponsoring our stand, it is great to
be amongst so many of our donors at this event, without whom we couldn’t complete
the work we do.”
 
FareShare have a slot in the Pavillion kitchen where a cookery demonstration will be
carried out by Chef Jeffers from the Forestside Cookery School. In addition, a food
collection will be carried out on Saturday, any of your surplus items can be left on the
stage in the Pavillion and you can visit the FareShare team for more information
about the wonderful work they do at Stand 48B.
 
For further info, contact Declan McKillop, Homeless Connect Head of Operations at
Declan.mckillop@homelessconnect.org or Róisín Colohan, FareShare Operations
Manager at roisin.colohan@fareshareni.org.uk or you can visit
www.homelessconnect/fareshare-main

Jonny Cuddy, an award winning producer of Ispini cured meats in Moira, is aiming
for growth especially in Great Britain and the Republic of Ireland from investing in a
smart new look for the small business and its delicious product range.
The new look for Food NI member Ispini – Irish for sausages – has just launched a
striking new identity and packaging for the company’s award-winning charcuterie
meats with considerable success at major food exhibitions in the UK.
Jonny, who recently welcomed food entrepreneurs Peter Hannan, managing director
of Hannan Meats and other artisan enterprises, also based in Moira, and chef Paul
Clarke, the boss of artisan producers En Place in Cookstown and CRAIC Foods in
Craigavon into the farm-based enterprise he runs with sister Janice.
“The new branding and packaging are helping to sharpen our presence in very
competitive markets and building on the strong interest in our wide range of cured
meats there. Peter and Paul have brought vast experience, knowledge and expertise
to all aspects of the business and especially our marketing,” says Jonny.
Jonny has gained national and international acclaim for delicious meats such as
salamis, chorizo and saucisson, created from the pigs he rears on the family farm at
Aughnacloy. He’s won widespread recognition as one of the most meticulous and
innovative producers of quality charcuterie in the UK and Ireland.

Ispini has won a host of major awards for its range of cured meats at influential
events such as the UK Great Taste Awards, Blas na hEireann Irish National Food
Awards and the industry’s prestigious British Charcuterie Awards.

Jonny’s decision to set up Ispini in August 2016 was motivated by a desire to widen
the farm’s business base and increase the return from pigs by creating innovative
pork-based foods not being produced in Northern Ireland. He subsequently studied
charcuterie at the School of Artisan Food at Welbeck in Nottinghamshire with Chris
Moorby, an acknowledged expert on curing techniques.

Lisburn based Andrew Ingredients, a leading supplier of baking ingredients in UK & Ireland,
is celebrating its 80 th year in business. Since it was founded by W.H (Bill) Andrew in 1945, the
company has grown to become the cornerstone of the NI baking industry, providing top-
quality products, exceptional service and expertise to the baking and food industry.
From humble beginnings as a small family-run business started at a site in Corporation
Street Belfast, moving to Hillsborough and onto the current Lisburn location. Today they
employ 55 staff with a customer base that has grown to feature a diverse range of
businesses. From small artisan producers to large-scale industrial manufacturers across the
food industry in UK & Ireland ranging from bakeries, food processors, pie manufacturers, ice
cream producers, pet treat manufacturers, the spirits and beverages sector, amongst
others.

Dedicated to supporting innovation and growth in the bakery and food industry, over the
years Andrew Ingredients has collaborated with reputable European and local suppliers to
curate a comprehensive range of exceptional quality ingredients to empower customers to
craft outstanding products. This includes flour, bread, cake and confectionery mixes,
chocolate, icings, fillings, dried fruit, gluten free products, vegan products and much more.

Throughout its eight decades in operation, the company has consistently stayed at the
forefront of the baking supplies sector, adapting to changing market needs and consumer
demands. As a response to the ever-evolving world of baking and food production, the
company recently developed the WorkWith innovation hub. The Test Bakery & Kitchen,
named after Andrew Ingredients founder W.H (Bill) Andrew (Bill’s Bakery), is designed to
provide comprehensive, hands-on solutions and expert advice to bakery and food
businesses.
Committed to staying ahead of the curve, as well as embracing opportunities and meeting
challenges, the company will continue its focus on sustainability, innovation, and customer
satisfaction. Future plans include expansion of its range of sustainable and ethically sourced
products, ensuring bakers can continue to create high-quality goods while minimising their
environmental impact, and investing in digital solutions to improve the customer experience
and enhance their supply chain operations.
Tim Andrew, Chair of Andrew Ingredients, said:
“When my father started Andrew Ingredients in 1945 his ethos was to create a business that
was like a family to its employees and that ethos stands today. We are incredibly proud of
our talented staff who have helped shape Andrew Ingredients into what it is today. Their
passion for the industry, commitment to quality, and dedication to customer service are key
factors to our success. We couldn’t have achieved this milestone without their hard work and
loyalty.”
Managing Director of Andrew Ingredients, John Graham added:
“We’re looking forward to the future. The next 80 years will be just as exciting as the first.
We’re committed to being a reliable partner for our customers, supporting them with the
best suppliers, products and services, and ensuring that we continue to contribute to the
success of the baking and food industry for many years to come.”
For further information visit Andrew Ingredients | Bakery Ingredients Follow the 80 th
Anniversary year on Facebook, IG and LinkedIn #AndrewIngredients80

BakingHistoryTogether.

Newry, Mourne and Down District Council are delighted to announce that Eats and Beats will return to Newcastle this 6th and 7th September.  As summer fades, the Eats and Beats festival lights up Newcastle, celebrating the Mourne Gullion Strangford’s vibrant musical heritage and food scene. This festival is a foodie’s and music lover’s paradise with a wealth of flavours and incredible acts, in addition to events and festivities in venues right across the town.

FoodNI are excited that we will now be involved with the food elements of this event, both a producer fair and food to go offerings.

Applications will open on Friday 25th April, and close on Friday 23rd May. Application outcomes will be communicated W/C 2nd June.

Please read all information in the below forms carefully.

Food to Go Application: https://forms.gle/4u2Qwxx1tBtCGrVx8

Producer Application: https://forms.gle/96WXDAzRpx3HAXGY6