Linden Foods in Northern Ireland has won two category awards in the influential UK’s Meat Management Industry Awards.

Based in Dungannon, county Tyrone and now part of ABP, Linden Foods, a Food NI member, won awards as part of its collaboration with top food retailer Marks and Spencer (M&S). The awards were for Britain’s Best Meat Pie for its M&S MMMummy Meat Loaf and Best Beef Product for its M&S British Duke of Beef.

The awards reflect the longstanding and successful business relationship between M&S Food and Linden Foods, one of Northern Ireland’s most innovative producers of beef and other proteins.

The awards were among 18 announced in what is the UK’s leading competition for meat processors. Other companies with links to Northern Ireland included in the awards were Dungannon’s Dunbia – for minted lamb kebabs produced at its plants in Wales – and Cranswick Country Foods, which has a factory in Ballymena – for its Sainsbury’s British Pork Crackling Rib Roast. Cranswick was also chosen as Manufacturer of the Year and won the Best Poultry Product for its Aldi Specially Selected Butter Basted Roast Chicken Breast.

The initiative moved online for the first time this year as a direct result of the coronavirus pandemic. Celebrity magician Ben Hanlin, co-presented the awards, adding a touch of magic to the proceedings.

Otherwise the ceremony followed the established format and recognised excellence across 18 categories.

Graham Yandell, publisher of Meat Management magazine which organises the annual awards, said: “Despite the challenges we faced in the run up these awards, it’s great to be able to recognise the amazing people, products, companies and organisations that make up this wonderful industry.

“We had nearly 1,000 products entered and judged earlier this year and voting and nominations were once again very substantial across all the non-product categories.

Pam Brook, editor of Meat Management magazine, added: “Many congratulations to all our worthy winners, finalists and highly commended. In the most challenging of years, it’s great to be able to take the time to recognise some of the most important figures that help keep this country fed on a daily basis.

Glastry Farm Ice Cream is to supply its luxury ice cream and low fat and vegan sorbets to EUROSPAR stores in Northern Ireland in a significant deal for the farm-based producer with Henderson Group.

Based on the family farm of Will Taylor, the founder and managing director of the multi-award winning dairy ice cream and sorbet producer, near Kircubbin in Co Down, Glastry, a Food NI member company, is to supply more than 70 EUROSPAR supermarkets across Northern Ireland.

Glastry is supplying EUROSPAR with four ice cream flavours in tubs – Yellowman Honeycomb; Vanilla Bean; Lemon Meringue; and Chocolate and Salted Caramel; and vegan Raspberry Ruffle Sorbet, a double gold winner in the UK Great Taste Awards.

Sales manager, Rory McLaughlin, commenting on the agreement with Henderson Group, says: “This a real game changer for us because it means our luxury ice cream and sorbet will now be available across Northern Ireland for the first time. Ice cream and sorbet lovers will be able to enjoy our premium products from a network of highly successful EUROSPAR supermarkets within the market leading Henderson Group.

“What the deal does is to give Glastry Farm Ice Cream and sorbets coverage to most parts of the province for the very first time through one distribution point. The access provided to the EUROSPAR network will enable us to reach out to many thousands of potential customers with our creamy ice cream and vegan sorbets.

“While we’ve been working steadily to develop our market reach over the past few years, this agreement makes this possible much quicker than we could have hoped to achieve by our own limited resources as a smaller food enterprise.

“We are, therefore, immensely excited by the potential of this new business for our range of products which are made from fresh cows’ milk sourced from our own pedigree and grass and clover-fed Friesian herd and processed using 75 percent renewable energy. Other ingredients are locally sourced.

“As a result, our naturally delicious products, all made on our working dairy farm, have an exceptionally low carbon footprint,” adds Rory. Ice cream and sorbet production is now virtually zero waste.

Michelle Dineen, Trading Manager at Henderson Wholesale, says the company prides itself in its support for local artisan producers. “We’ve consistently worked with innovative and bespoke local producers helping them expand and bring their ranges to a wider consumer base.

“We’ve some of the world’s finest food crafters here in Northern Ireland and the award winning Glastry Farm brand is up there with the best.  We’re pleased to welcome Will and his team to our supplier network and look forward to helping them bring their quality range of ice creams and sorbets taste to many more shoppers locally.”

Henderson Group is a local family business achieving 83^rd place on the latest 2019 Sunday Times HSBC Top Track 100 league table of the UK’s private companies.

The group owns the SPAR, EUROSPAR, VIVO, VIVOXTRA and VIVO Essentials franchises in Northern Ireland. Henderson Wholesale has been distributing food and grocery-related products to the convenience retail sector for over 120 years and is the largest operator of its kind in the country.

The group is committed to sourcing local fresh foods from farmers, growers and suppliers, with over 75 percent of fresh products sourced on the island of Ireland.

Operating out of its head office in Mallusk, the group employs over 4,000 employees across Northern Ireland.

Glastry Farm Ice Cream was launched by Will Taylor as a diversification project in 2007 on the back of research he had carried out throughout Europe on various projects. Glastry – the Irish for townland of the green pastures – has been in the Taylor family for six generations.

Diversifying further into sorbets resulted in these being vegan, low fat and egg and dairy free.

The company has gained a string of national awards for the quality and outstanding taste of its ice cream and sorbets. These include gold in the last seven years in the UK Great Taste Awards for its ice cream and sorbets.

In addition, the company’s products have won three gold medals and two silver in Blas na hEireann, the Irish National Food Awards, which are held annually in Dingle, Co Kerry.

Northern Ireland’s Forest Feast, the Original Snack Explorers, has launched a new Slow Roasted & Seasoned Nut range, to meet the growing demand for premium in-home and sharing savoury snacks.

The innovative range of nuts are all seasoned in-house with local and artisan ingredients, and then slowly roasted in small batches to absolute perfection. Forest Feast is a Food NI member.

Speaking about the launch, Bronagh Clarke, marketing director at Forest Feast, says: “We are delighted to launch this new range, it showcases our in-house seasoning and roasting capabilities and answers a real need in the category for premiumisation.

“We have seen strong growth in sharing snacks as the nation continues to spend more time at home.  Consumers are looking for snacks that elevate their nights in with each other, and they are leaning more towards indulgent and artisan products with honest ingredients”.

Launching with six variants, each one has unique ingredients and packs a punch in flavour.

• Slow Roasted Colossal Cashews with Sea Salt. These are the largest cashews in the world, slowly roasted and tossed in hand-harvested Sea Salt.
• Slow Roasted Californian Pistachios with Sea Salt. Grown in the heart of California, and slowly roasted in-house with hand-harvested Sea Salt for beautiful little gems to crack open & enjoy!
• Slow Roasted Sea Salt & Black Peppercorn Nut Mix. Colossal Cashews, Almonds, Macadamias, Pecans and Jumbo Peanuts all slowly roasted together with Sea Salt & Crushed Black Peppercorns.
• Slow Roasted Pitmaster Smoked Almonds & Peanuts. A delicious Deep South flavour, with a touch of Oak Smoked Irish Sea Salt on slowly roasted Almonds & Peanuts.
• Slow Roasted Serrano Chilli Honey Almonds & Peanuts. Serrano Chilli glazed Almonds and Peanuts with the sweet golden taste of Blossom Honey, for the perfect pairing.
• Slow Roasted Heather Honey Peanuts & Cashews. Colossal Cashews and Jumbo Peanuts glazed with the unique golden nectar of Scottish Heather Honey and roasted with Sea Salt.

Forest Feast Slow Roasted Nuts are Gluten Free, and are available now with an RRSP of £3.00/120g.

Based at Craigavon in country Armagh, Forest Feast is a brand of Kestrel Foods, a UK leader in snacks including nuts and dried fruits.

Guests of Lough Erne Resort are to be given the chance to reminisce on personal memories of Autumns past thanks to the launch of the 5-star resort’s newly launched food, beverage, and spa offerings that all tap into familiar autumnal elements.

Also known as the Proustian Experience, the phenomenon describes the evoking of a sudden and involuntary memory from a specific smell, taste, or texture. Interestingly, smell operates differently to the other senses, working directly on the part of the brain than deals with long-term memories, behaviour, and emotions.

Recognising Autumn as a season abundant with recognisable scents and aromas, Lough Erne Resort has introduced several stimulating seasonal elements to its food, beverage, and spa offerings in a bid to encourage guests to experience their own Proustian moment.

Guests will now be able to indulge their senses, especially their sense of smell, at the 5-star resort through a new Autumn Equinox Wellness Escape package, a new Autumn Afternoon Tea Menu and the new Autumn Menu at The Catalina Restaurant. 

Autumn Afternoon Tea 

Lough Erne Resort’s new seasonal Afternoon Tea is aimed at awakening its guest’s senses through emotion-stimulating flavours, aromas, and arrangements. Served on charming Belleek Pottery China, the Afternoon Tea presentation will see autumnal shades of orange, yellow and brown visible across a variety of the treats, including the red velvet chocolate cake, maple orange bonbon, apple and raisin scones, and rum and banoffee mousse.

The delights also feature traditional seasonal flavours and aromas, in items such as the carrot and vanilla cake which features a warming sensation through the cinnamon and ginger spice infusion.

From 21^st September 2020, both residents and non-residents can enjoy this autumn indulgence daily from 1pm to 3.30pm for £25pp. For bookings and enquiries phone +44(0)28 6632 3230 or email info@lougherneresort.com.

 Autumn Equinox Wellness Escape

The Autumn equinox, which this year will occur on 22^nd September, is one of the two days a year when the sun shines directly on the Equator, presenting an almost equal balance between light and darkness. Many have recognised the equinox as an important period for personal wellness and mindfulness, as well as a perfect opportunity to rebalance, restore, and refocus your inner self.

Lough Erne Resort is inviting guests to experience an Autumn Equinox Wellness Escape with a series of stimulating sensory experiences. From £205pps, guests can discover their own personal balance with an overnight stay in a stunning lakeview room, a rejuvenating yoga class and a seasonal dining experience in The Catalina Restaurant.

The Equinox package will also include a seasonally curated spa experience, aimed at reawakening and rebalancing the body and mind. The treatment will begin with a welcome foot ritual, followed by a Hot ESPA Positivity Oil experience that focuses on spiritual positivity and muscle rejuvenation. To help guests fully savour the Autumnal atmosphere, the experience will conclude with an invigorating Pumpkin Enzyme Facial, perfect for removing dead skin cells and revealing a healthy glow.

Visitors availing of the package can also experience the great outdoors around the resort via the Collop Walk and swim in the infinity pool to complete their wellness journey.

For more information and to book visit: www.lougherneresort.com/autumn-offers.html

 Autumn menu at The Catalina Restaurant 

Executive Head Chef, Noel McMeel and his culinary team are proud to introduce Lough Erne Resort’s new autumn menus in The 3 AA Rosette Catalina Restaurant which is one of only five restaurants in Ireland that hold its acclaim.

Integrated into the resort’s aspiration to invigorate guest’s senses this autumn, the menu sees the introduction of seasonally famous tastes and aromas that are designed to evoke memories of Autumns past. The Catalina menu items include a Warm Whiskey-Infused and Cured Salmon accompanied by a Dill Emulsion & Toonsbridge Trout Roe, as well as a charmingly Autumnal Comber Potato Soup with Ballylisk Cheese and Pomme Soufflé. The menu promotes the inclusion of notably autumnal produce, within the likes of the Seasonal Butternut Squash and Pickled Turnip that complement the Roast Pork Fillet with Confit Pork Belly, Ham Hock, Sweet Date Puree, Mustard Seeds, and Pepper Jus dish. Amongst the choice of Autumn-inspired desserts is the Blackberry Soufflé, which is presented with a perfectly seasonal blackcurrant sorbet and vanilla anglaise.

For bookings and enquiries phone +44(0)28 6632 3230 or email info@lougherneresort.com.

Joanne Walsh, General Manager at Lough Erne Resort says:

“Autumn is a beautifully colourful and aromatic season in Fermanagh, with many local and seasonal products at the resort’s disposal. With our new food and wellness offerings, we would like guests to experience this wonderful season with us, excite their senses and have a wholesome visit to Lough Erne Resort.”

The committed team at Lough Erne Resort has created a detailed Guest Care and Wellbeing Promise to ensure guest comfort and safety throughout their visit, whilst still providing the warm Fermanagh welcome and attention to detail Lough Erne Resort is renowned for.

For more information on Lough Erne Resort visit: https://www.lougherneresort.com/

-Alongside Leading UK Charity FareShare, Musgrave introduces new food donation technology to Northern Ireland –

 Musgrave in Northern Ireland, the retail group behind brands SuperValu, Centra and MACE, today announced a new trial process for the donation of surplus food to local charities.

Partnering with FareShare, the UK’s largest charity fighting hunger and food waste, and powered by FoodCloud technology, Musgrave is trialling a new digital platform linking stores with their local charities and community groups.

Commenting on the new initiative, Desi Derby Marketing Director for Musgrave in Northern Ireland said –

“Through our retail brands SuperValu, Centra and MACE, Musgrave is committed to making changes which will make a real difference, before it’s too late.  By partnering with FareShare and FoodCloud, we are reinforcing our commitment to ensure that no food is wasted when it is fit for human consumption but is used to alleviate food poverty through our support for food re-distribution charities.”  

This new technology will initially be trialled in SuperValu Limavady, SuperValu Cookstown and Centra Banbridge. More than 10 local charities will be able to avail of the service.

FareShare is directly tackling food poverty in Northern Ireland by collecting surplus food from industry and supermarkets and redistributing it to frontline charities and community groups that support vulnerable people.

Helen Davies, Retail Partners Senior Manager at FareShare, welcomed the news –

 “We are delighted to be working with Musgrave on this trial in Northern Ireland, alongside our partners at FoodCloud, which will help provide more charities and community groups with vital supplies to support those who need it most.”

 As well as offering food producers a safe, environmentally friendly and ethical solution to the disposal of waste, FareShare Northern Ireland has provided valuable work experience and training to its many volunteers in areas such as food hygiene and health and safety.

There’s not much in food that Maeve Monaghan enjoys more than a freshly made pizza from the small café in Crawfordsburn, near Bangor, that she runs as part of her role with NOW Group in training people with learning difficulties and autism to develop skills for worthwhile careers in catering and food preparation.

A pizza oven is located within the coffee shop and small pottery in the quaint village that’s staffed by the group, a hugely successful social enterprise which also runs the Loaf Catering and Bakery restaurant and catering operation at its headquarters on Belfast’s Grosvenor Road and another, smaller Loaf Café at The Ulster American Folk Park, Omagh, a major tourism venue that’s busy recovering its business postlockdown. Loaf Catering and Bakery in a Food NI member company.

Maeve continues: “We’ve opened Loaf Pottery in Crawfordsburn and it’s going really well.  It’s a novel venture, a tiny building in the picturesque village with a pottery, coffee shop and pizza oven in the back garden.  We’re keen to promote the venue as a great day out – pizza, pottery and BYO. Local volunteers tend our vegetable garden and the produce is used in the coffee shop. We are keen to encourage more people to think about buying local and social.

“Customers can enjoy a pizza in the shop or take one away to enjoy at home.

“I love to call in at the café for a tasty pizza that’s made on the spot and to chat to staff there and in the pottery. I find it a great way to relax and recharge my batteries after a busy day at the office in Belfast.

“In addition to the catering and baking skills in the café and pizza area, the pottery enables people with learning difficulties and autism to gain different expertise in crafting pots. We are also keen to promote entrepreneurship among those with learning difficulties,” she says.

Loaf Cafe in the Folk Park at Omagh opened last week after the lockdown with a small team of people learning skills that could also lead to long-term employment. “It’s early days there but we are keen to let people know that it’s a good day out too for those going to the popular museum,” she adds.

Loaf Café in Belfast is also benefiting from the Government’sEat Out to Help Out initiative for the crucially important hospitality sector. “Business doubled each day last week in the café in Belfast, our flagship and oldest catering centre. The Eat Out scheme has been phenomenal for us,” says Maeve, a winner of the Women in Business NI Award for Outstanding Management and Leadership.

The innovative and inspirational Now Group is currently helping around 100 people with disabilities and autism with opportunities to develop worthwhile training and long-term employment in food preparation, production and catering services at its base on the Grosvenor Road in Belfast – opposite the gates of the Royal Victoria Hospital – as well as at the Crawfordsburn and Omagh locations.

The Loaf Café and Bakery was opened in June 2015 after the NOW Group transformed the derelict buildingwhich was previously known as the Oak Bar. It’s since become a local landmark for families and individuals seeking a broad range of quality and delicious food.Some 700 people have gained key skills since then.

​“Our most famous product is the handmade, award-winning sausage roll,” Maeve continues. “We call them ‘Rolls with Soul’ because the profits go back to supportour participants with disabilities who work in our cafésand other parts of the catering business. I am a bit biased but it’s a really delicious product, just as tasty as the pizzas baked freshly in Crawfordsburn.

“We introduced this special one-foot long sausage roll to launch our online business and we are already getting great feedback from customers about its quality and outstanding taste.

“We are passionate about supporting people with learning difficulties and autism into jobs with a future,” she adds.

The group, she continues, is steadily rebuilding its catering business since the lockdown was lifted. It had launched takeaway and home delivery services during the lockdown for regular customers and to keep the cash flowing.

“And to ensure we kept our kitchen operational and staff fully employed, we launched a family menu that was available for collection and delivery and could be ordered over the phone or on line,” adds Maeve.

NOW Group is widely respected for its community support work and won the title of Social Enterprise of the Year 2017 at the Belfast Business Awards hosted by Belfast Chamber of Trade and Commerce. Some 700 people have already benefited from its dedicated work in skills and career development. It does this by offering a range of services to clients including a dedicated employment team, training, a transition services for young people moving from school or college into work and a volunteering programme.