Promoting Northern Ireland fresh produce is second nature for Belfast-based Michelin starred chef Alex Greene, as his recent standout appearance on the Great British Menu showed. 

The first chef ever from here to have served two dishes in the final banquet at Great British Menu, his chocolate dessert which scored a perfect 40/40 was Inspired by Belfast author Oliver Jeffers’ book The Incredible Book Eating Boy, while his starter scored 38/40 and consisted of humble potatoes and onions sourced from Comber, wild herbs foraged from the Mournes and a selection of local cheeses.

Although the kitchen is Alex’s natural environment, he has been out and about using his new-found fame to brighten up lockdown for lucky Belfast diners by delivering Deanes EPIC boxes to those in need of a Michelin star experience in the comfort of their own home. 

Originally from Dundrum, Alex’s family still live there and own a beef farm and also sell a small amount of fresh eggs. Having started in the food industry when he was 12 at the Buck’s Head in the seaside town, he has a range of culinary experiences under his belt in some of the most prestigious restaurants in the world, such as Petrus in London, the Gordon Ramsey Group, Saffron in New Zealand and the Cliff House Hotel in Waterford. 

Back in Belfast, Alex (31) is now carving out a successful career for himself and is hopeful that the recent Covid-19 experience has “made people appreciate why we should buy local food where possible”. He is passionate about the provenance of his ingredients, sourcing 90 percent locally for Deane’s famed EIPIC restaurant, a Taste of Ulster member, in Belfast. He’s also keen on foraging for wild herbs for dishesaround Dundrum.

Alex actually thought his future would be either in farming or in engineering. “I had my own small herd of Belgian Blue beef cattle in my early teens and loved rearing them,” he remembers. “I used to sell them at Hilltown market and once even bought the champion bull, a successful bid that didn’t really work out the way I had hoped because I lost money on the deal,” he laughs. What changed his career direction was a stint in the kitchen of the popular Buck’s Head restaurant at weekends and during school holidays for pocket money.

His belief in the quality of Northern Ireland produce made him the perfect ambassador for this year’s Bank of Ireland Open Farm Weekend. The original event was due to take place in June, but due to Covid-19 restrictions it is now taking place virtually from 31 July – 2 August.

Although visitors cannot physically attend any of the 19 farmstaking part, they can engage with them through the online activities shown on Open Farm Weekend’s social media channels. 

“I was delighted to get involved with Bank of Ireland Open Farm Weekend as the farm to fork story resonates with me and my farm background. We are very lucky in Northern Ireland to never be too far from a farm shop selling produce directly from the land.” 

Inspired by the breadth of produce available from the participating farms, Alex has created a signature dish especially for the initiative. 

“My dish is Roasted Dexter beef short rib, potato purée, caramelised and pickled turnips with beef fat crumb. I used Dexter beef from Castlescreen Farm in Downpatrick, White’s Oats grown on Acton House Farm in Poyntzpass, turnips from Millbank farm in Killinchy, and cider vinegar from Long Meadow at Loughgall.

“I came up with the idea for the menu because I feel it’s important to champion often less used cuts, the short ribs are very tasty and a lot of home cooks will be unsure how to cook or serve them. The recipe might seem daunting at first, but it is very straightforward when you start cooking it and the end result is definitely worth it!”

Throughout the new virtual Open Farm Weekend format online viewers will get the chance to discover the wonderful range of fresh farm produce and celebrate our local food heroes by interacting online with farmers who have been providing vital food and drink supplies over the last number of months. 

 Alongside Alex there will be other well-known faces sharing their culinary experiences across the weekend, a range of educational and fun ways to help the public understand where their food comes from, competitions and much more. Information can be found at www.openfarmweekend.com

Hellbent has secured a listing from Aldi Ireland for its unique Boerewors South African sausages. The listing follows Hellbent’s success in winning the Grow with Aldi scheme for smaller companies in Ireland.

Now in its third year, Grow with Aldi has invested over £2 million to help small and medium Irish suppliers win business with the leading supermarket chain. Hellbent, from Newtownards, will be supplying its coiled beef sausages to over 142 Aldi supermarkets in the Republic over the next few months. The Popcorn Factory in Coleraine was also listed.

South Arfican born Louis Ludik, Hellbent BoereworsSausage, who formed the business with fellow rugby player Schalke van der Merwe, says: “We feel so very blessed to have been a part of the Grow with Aldi programme. We would like to thank Aldi for this incredible platform that gives so many local artisans an opportunity to share their craft. This has honestly been the most rewarding experience and the outpouring of support has been nothing short of amazing.

“We are so excited to be sharing the love of food, our heritage and culture in South Africa with the people of Ireland and telling our story through our most loved products,” he adds

The two Northern Ireland winners were part of 45 suppliers that won a place on the programme earlier this year, which was developed in partnership with Bord Bia. The 45 suppliers produced over 75 products between them, which went onto the shelves in Aldi in at the end of May for two weeks.

Aldi has invested over £2 million in the Grow with Aldi programme since it began in 2018.

Developed in partnership with Bord Bia, Grow with Aldi supports small and medium sized Irish suppliers to gain exposure and experience with a major retailer in Ireland.  Suppliers receive tailored mentoring, workshops from the Aldi Buying Team and Bord Bia technical experts, teaching them the skills to help grow and develop their product, brand and business.

John Curtin, Aldi Group Buying Director, continues: “Now in its third year, Grow with Aldi has consistently delivered for everyone involved. Small and medium sized Irish suppliers get the opportunity to have their product sold nationally, shoppers get to enjoy the best Irish-made products being created and Aldi gets to work with even more Irish suppliers.

“We would like to congratulate the winners of this year’s programme – they represent the very best of Ireland’s food industry and we are looking forward to seeing this products on shelves in all 142 Aldi stores nationwide. With all that has happened worldwide over the past few months, there couldn’t be a better time to be buying more Irish.”

 Tara McCarthy, Bord Bia chief executive, adds: “Now more than ever, buying Irish is hugely important. Grow with Aldi not only helps to meet that consumer demand for Irish products, but it also support small and medium Irish suppliers as they develop the skills and capabilities their businesses need in the current climate. Congratulations to all the winners.”

Lecale Harvest, a specialist producer of gourmet seafood and meats in Northern Ireland, has been listed by one of the UK’s leading artisan food distributors.

The small business has been listed by Cotswold Fayre for its range of seafood pâtés and popular meat products such as Beef Brisket, Confit Duck, Pork Belly and Slow Cooked Pork. The listing is Lecale Harvest’s first retail presence in Great Britain.

The artisan enterprise is owned and run by husband and wife team Patrice and Joy Bonnargent with daughter Perrine and has operations in county Down, in Killough, where it farms and processes Pacific oysters and mussels. They also have a base in Ballynahinch for the production of pâtés and other foods.

Originally from Tours in France, Mr Bonnargent has been involved in the seafood industry, especially shellfish, in Northern Ireland for over 30 years. He is a widely respected personality in the industry.

Commenting on the listing with Cotswold Fayre, Mr Bonnargent says: “We made contact with the distributor at a ‘meet the buyer’ showcase organised last year by local business development agency Invest Northern Ireland.

“This excellent event gave us an opportunity to show and sample our range of products to a host of potential buyers from the Republic of Ireland and Great Britain. Cotswold Fayre was impressed by the quality and taste of the products and subsequently came back to us with the offer of a listing in its Christmas catalogue distributed to its huge number of delis and gourmet stores in the UK and Republic of Ireland.

“We were delighted to have received the offer from such an important gourmet food distributor which could help us to establish a strong presence in Britain and in the Republic – we are already on sale in many delis, fishmongers and other specialist grocers in Northern Ireland,” he adds.

The company’s seven-strong range of seafood and meat pâtés has won awards for their quality and outstanding taste. The range features locally sourced ingredients and includes crab, langoustine, smoked salmon and mackerel.

Mr Bonnargent has developed the oyster and mussel farm at Killough, a small harbour in country Down, into one of Northern Ireland’s biggest exporters of oysters and shell fish to France and further afield.

“Northern Ireland shellfish and other seafood products are exceptional because of the water quality. It’s easy to see why they are so sought after by enthusiasts from other parts of Europe. This quality is reflected in our pates and other foods,” he adds.

John Hood Invest NI’s Director of Food said: “This is excellent news for Lecale Harvest following our Meet the Buyer event. It is great to see the support we offer small companies assist them to make huge steps in new markets. I look forward to seeing Lecale Harvest use this contract as a springboard to further contracts in this market and beyond.”

Cotswold Fayre is dedicated to providing independent retailers with a complete range of top quality ambient food and drink products. It is focused on gourmet foods from small producers that aren’t usually chosen by major supermarkets.

Morelli Ice Cream in Northern Ireland is gearing up to expand sales of his multi-award winning ice cream and sorbets in Britain.

The ice cream maker, which already supplies Morrisons, one of the leading supermarkets in Scotland and the North of England, has just expanded its production capacity and installed a new super-freezer warehouse at its HQ in Coleraine with space for 100,000 litres of ice cream.The investment was financed through Barclays. 

Arnaldo Morelli, managing director of Morelli Ice Cream, says: “When my family started out in the ice cream business over 100 years ago, it was a summer treat at the seaside.  Ice cream is no longer a seasonal product and we have spent the last 25 years building up our wholesale business. 

“We have built strong sales of take-home tubs all year round in independent food shops, convenience stores and supermarkets across Northern Ireland and the Republic of Ireland.  Great Britain supermarket listings are our next major focus for growth and this new super-freezer will allow us to ensure our production can keep step with demand.

“Our double cream vanilla is still a firm favourite, closely followed by honeycomb, but the one everyone wants to try this summer is our cinnamon ice cream swirled with a famous brand of biscuit – it’s the flavour of the moment.  We bring many of our authentic Italian ingredients in from Italy so with this one, we just keep upping the order each time and it’s flying!”

David Morrow, associate director, Business Banking with Barclays, continues: “We are very excited for the Morelli Ice Cream family business. Having been named as National Supreme Champions in the UK Ice Cream Alliance Awards in 2019, they are set for further growth and success.  As one of Northern Ireland’s favourite home-grown local brands, they have an opportunity to develop existing sales with Morrisons and to further build their national supermarket listings.  With this increase in production and capacity, there’s nothing holding them back and they deserve every success.”

Morelli Ice Cream has refinanced all of its banking with Barclays and funded its expansion and new freezer investment through a competitive working capital arrangement. 

Morelli Ice Cream employs 23 staff through its wholesale business and has 14 family owned and franchised stores in Northern Ireland and a further 400 active customers throughout Northern Ireland and the Republic of Ireland.

Belfast specialist snack food producer Food Stories has won its first business with top supermarket chain Asda.

Food Stories, owned and managed by local businessman Michael Heaslip, is supplying its Cloud Corn branded popcorn to the supermarket for 16 stores across Northern Ireland. The supermarket has chosen the company’s sweet chilli BBQ flavoured popcorn for its snack shelves.

The contract, according to Mr Heaslip, is the outcome of approaches to the supermarket about its range of Cloud Corn popcorn and Pinkfinch veggie and fruit crisps over a number of months.

“We’re thrilled to be supplying Asda, among our most important and successful supermarkets here, over the summer months. We hope that this immensely encouraging contract for us, especially as we recover business from the pandemic which impacted adversely on our business in foodservice and with airlines, will be extended.

“We are supporting the Asda listing in an extensive social media advertising campaign. Unfortunately, we are unable to sample in-store due to the coronavirus regulations,” he adds.

Food Stories, has two further flavours in addition to the sweet chilli BBQ chosen by Asda. These are salty and sweet and salty. Before the lockdown, the small company had business in international markets including the Netherlands, Belgium, Sweden, Spain and Canada. It also supplied major airlines in Europe and French Polynesia.

“We are now working strenuously to recover this significant business. We know, however, that it will take time to rebuild the sales abroad. So, the new business at home is very welcome,” he adds.

The popcorn is gluten-free, high in fibre, suitable for vegans and made only from natural ingredients.

Mr Heaslip formed Food Stories in 2014 to specialise in artisan foods on the back of extensive experience in marketing such snacks.

He formed Cloud Corn to develop opportunities here and in exports from the growing demand for healthy artisan snacks. As part of his focus on exports, Mr Heaslip decided that all the nutritional information on the packaging should be in six languages – English, French, Spanish, German, Dutch and Italian.

Northern Ireland’s Dale Farm’s mature Dromona cheese was named the Best Cheddar at the inaugural Virtual Cheese Awards. Over 300 cheeses were whittled down the week before to the final 30 (across seven categories) which for the first time ever were judged live online.

Dale Farm is Northern Ireland’s biggest dairy farming co-operative and biggest producer of a wide range of cheddar cheeses under the longstanding Dromonabrand. It also has an extensive portfolio of other dairy products.

The Virtual Cheese Awards was founded by Sarah de Wit and Nigel Pooley during the Covid-19 pandemic and aimed to demystify and celebrate British cheese and its producers in a time of great need.  

Sarah de Wit, co-founder of the Virtual Cheese Awards and a cheese and dairy consultant, sys: “The quality of British cheeses entered into the awards was amazing and the judges had a tough time narrowing it down to just one cheese.

“We really are leading the world with our exceptional cheesemakers and we’re super proud to shine a light on them. All we ask is that consumers go out and buy these cheeses and support our British cheese industry,” she adds.

Holly Shackleton, editor of Speciality Food magazine, which supported the awards, continues: “I am delighted to be part of this brilliant initiative to support and elevate British cheese during a challenging time for the industry. This exciting new virtual format enabled a great day of judging, celebration and discovery, and really shone the spotlight on our top-performing cheesemakers who thoroughly deserve higher recognition.

“We are committed on Speciality Food to supporting the British cheese industry. I now look forward to delivering some valuable promotion to the winner across our print and digital platforms. Congratulations to the winners, the organisers, and indeed everyone who participated to make this a success.”

The final seven categories were judged through the day by a panel of expert cheese judges all hosted by food and drink broadcaster, Nigel Barden.

The Virtual Cheese Awards is a not-for-profit event created to support and celebrate British cheesemakers in a time of great need. All profits will be given to the Specialist Cheesemakers Association and RABI (Royal Agricultural Benevolent Institution) so they can continue to support British farmers and dairy producers.