The Boatyard Distillery in Northern Ireland has become the first Irish gin to launch in Waitrose & Partner stores across the UK and online.  

Waitrose will be selling the unique double distilled gin produced at the distillery, which is located near Enniskillen on the shores of Lough Erne in county Fermanagh.

Launched in 2016 by Joe McGirr, The Boatyard Distillery is a family-run, independent distillery housed in a disused boatyard.  It is the first working distillery in the Fermanagh in over 130 years.

Focused on creating farm-to-bottle spirits using locally-sourced botanicals that celebrate the region’s ruralsetting, Boatyard Distillery’s collection includes three core premium expressions: Boatyard Double Gin, Boatyard Old Tom Gin and Boatyard Vodka – alongside seasonal limited editions. The distillery, a Food NI member, is also planning an Irish malt whiskey.

Joe McGirr, founder and managing director of Boatyard Distillery, says: “We’re delighted to bring our Boatyard Double gin to Waitrose and make it more accessible around the UK for people to taste and try.  We agoniseover the detail that goes in to making our gin and it’s fantastic to see it being enjoyed far and wide.”

Waitrose has been influential in taking the craft gin revolution mainstream and prides itself on the quality of the brands it works with.  

The Boatyard Distillery signed an exclusive partnership agreement in January 2020 with Speciality Brands to focus on growing the UK wide market.  

Shoppers get a taste of home this summer with local products stocked in 202 Lidl stores across the island of Ireland for a limited time only

Lidl Northern Ireland is serving up a real taste of home this summer by adding a brand new range of home-grown products from artisan food and drink producers across Northern Ireland.

Showcasing the best of Northern Irish produce, the selected products will be available across all 202 Lidl stores on the island of Ireland as part of the retailer’s ‘Kick Start’ local supplier development programme.

The new products, which include succulent smoked meats, award-winning apple cider vinegar, hearty meat pies, healthy ready meals and premium Irish gin will hit shelves on Thursday 30^th July and will be available for a limited time.

Now in its third year, the Lidl Kick Start Programme is designed to help small and medium size local food and drink producers grow their brand, build their supply network and reach new customer audiences with the potential to open up new export opportunities. Previous Kick Start success stories include Noisy Snacks based in Newtownards, Copeland Spirits distilled in Donaghadee and Refuge Hot Chocolate brewed in Belfast as well as many more.

Kick Start 2020 supplier, Sarah Matson from Natural Umber based in Dungannon, commented:

“Natural Umber launched in 2018 but despite being a young company we have years of experience in mastering the art of crafting our award-winning quality apple cider vinegar. In a short space of time we have made a real impact and we’re thrilled to now have the backing of Northern Ireland’s fastest growing retailer to boost our business.

As a small, artisan producer, we were aware of the Lidl Kick Start programme and the benefits and experience that it can bring to a business like ours. Kick Start is an unrivalled platform to help us reach new audiences and take the next step from supplying small, independent stores to producing our apple cider vinegar for supermarket distribution.

We’re excited for our product to hit the shelves and we hope that customers get behind the programme and pick up some of the locally produced Kick Start artisan goods along with their weekly shop to get a taste of home and try something new.”

As well as the limited edition in-store promotion, Kick Start also provides the ambitious companies with free business development seminars delivered by a panel of Lidl and wider industry experts, covering key disciplines such as quality control, packaging, communications and brand building.

The selected range of artisan products featured within this year’s Kick Start programme includes two brand new suppliers; Natural Umber with their Apple Cider Vinegar produced in County Tyrone and Orchard Smoke House Smoked Turkey and Chicken Fillets from County Armagh. Making a welcome return to the shelves are a range of delicious new lines from much-loved suppliers including Feckin’ Irish Gin, The Little Meat Company Taster Pie Box and Oh So Lean Creamy Chicken and Saffron Rice Ready Meal – all produced in County Down.

The Lidl Kick Start Supplier Development Programme is just one of many ways in which the retailer supports local suppliers. Last year, as part of its 20th anniversary in Northern Ireland, it commissioned an independent report into the economic impact of its operations which indicated that it spends at least £290 million annually with suppliers across the region while also supporting 3,500 jobs.

Earlier this year, Lidl Northern Ireland announced a new supply deal worth £24m with Fermanagh based bakery, Crust & Crumb, for an expanded pizza line. Since the beginning of its relationship with Crust & Crumb in 2013, Lidl Northern Ireland’s supply deal has helped to create 160 new full-time roles, in addition to improving access to sales in the UK, the Republic of Ireland and EU markets.

Last month, local horticulturalist, Greenisland Flowers, secured a renewed deal to supply the retailer with 4 million fresh stems. By the end of 2021, Lidl will have invested an estimated £7.2 million with Greenisland Flowers, supporting the creation of 14 full time jobs.

In 2018, Lidl Northern Ireland struck a deal with Northern Ireland’s Dale Farm, the UK’s largest farmer-owned dairy co-operative, to supply cheddar cheese to Lidl stores across the UK, Europe and the United States.  That deal represented the single biggest contract awarded by Lidl to a Northern Ireland agri-food company, which saw Dale Farm’s locally made block cheddars, as well as grated and sliced varieties, stocked in some 8,000 stores across 22 countries.

For more information on the Kick Start Supplier Development Programme, visitlidlni.co.uk/kickstart.

Award-winning fudge makers Glen and Rhonda Houston of Granny Shaw’s Fudge in Co Antrim are hoping for sweet success for a novel food venture shaped during the lockdown.

The couple, from Ahoghill in Co Antrim, has just established Granny Shaw’s Trading Post in Ballymena for their handmade, hand-cut kettle-churned fudge and also added dozens of local foods handcrafted by other artisan producers to the shop. It’s an innovative business venture influenced by the outstanding success of Trader Joe’s Market in the US, a dynamic, customer focused and marketing-led group of neighbourhood grocery stores in California and other states.

Trader Joe’s is headquartered in Monrovia, California and a leader in “fresh format” grocery stores. By November 2019, Trader Joe’s had over 503 stores nationwide in 42 states and Washington DC.

The enterprising local couple previously owned Northern Ireland’s only fudge factory and visitor centre, Granny Shaw’s, on the historic Glenarm Estate in the Co Antrim village. “While we loved the setting in the estate and were well treated by the team there we became concerned about the impact of the coronavirus on footfall from tourism and especially the many events organised there including the hugely successful Dalriada Festival,” Glen, originally from Lisburn, explains. Granny Shaw’s os a Food NI member company.

“Tourism has effectively dried up for this year and mostof the events have been postponed. We just had to move to a location which offered greater numbers ofshoppers and thereby enable us to sustain and grow our business. I’d always been keen on running my own food business. Granny Shaw’s Trading Post is a dream come true for both of us,” he says.

They quickly found premises in Ballymena’s Tower Centre. “This gave us an opportunity to review our business model, strengthen our appeal to shoppers and thereby ensure our long-term future,” he says.

Encouraged and assisted by brother Cliff, who has vast experience in food retailing, the couple opted to carry the Granny Shaw’s identity into the creation of the new trading post that’s run by Rhonda.

While fudge continues to feature strongly at the shop, Glen and Rhonda grasped the opportunity to introduce many of local artisan producers to Ballymena town centre. It’s initiative that has attracted support for local producers who also see the potential of an attractive location at the heart of one of Co Antrim’s most popular shopping hubs.

The new store brings together some of the best food products around. Apart from trays of fudge, of course, the shop includes Erne Larder’s Bacon Jam and Ketchup, Amber Catering and Cakes, Papas Mineral Cordials, Ruby’s Fine Foods, Kennedy Bacon, and Long Meadow Apple Cider Vinegar.

There are also cheeses, sausages, oils, balsamicvinegars and curry sauces. Glen describes it as a one-stop shop for fine food excellence coupled with a friendly customer service.

To be ready for the re-opening of shopping centres last week, they kitted out and stocked the shop in just three weeks, a measure of strength of their commitment to their new business venture.

“We are immensely excited by the trading post because we believe it’s something very different in Ballymena,” continues Glen, a talented flautist who also runs a music management business. Sons Ross (20) and Jake (17) have both studied the instrument at the prestigious James Galway Flute Academy and are continuing their academic studies.

Selling fudge has brought the couple into contact with dozens of other artisan traders. They quickly saw the business potential from Northern Ireland’s vibrant artisan food sector which has also won international acclaim.

The company’s unique identity and fudge recipe comes from Rhonda’s grandmother. “We all loved her fudge and were also influenced to start Granny Shaw’s by the remarkable growth in artisan foods here over the past decade. It began as a bit of a hobby but soon moved up a notch due to the very encouraging feedback we received from our participation at food markets such as the hugely successful Causeway Speciality in Coleraine,” he says.

He continues: “Our fudge is handmade using the freshest ingredients and creamy Irish butters in a range of flavours. The fudge doesn’t need to be refrigerated and keeps at its best for up to six weeks. In addition to growing sales here, the company also receives orders regularly from international customers. The fudge has also been recognised for its taste and quality in the influential UK Great Taste Awards.

Rhonda’s management skills and dedication led to a shortlisting in the Ulster Tatler magazine’s Business Woman of the Year Awards last year.

One of Belfast’s leading restaurants has been transformed into an artisan food hall with a freshly cooked food-to-go range by bakery and catering entrepreneur Ashley French.

The recently opened French Village Food Hall on Belfast’s busy Lisburn Road is Ashley’s brainchild and is designed to build on the growing trend towards home cooking due to the coronavirus lockdown.

Ashley (35), managing director of French Village, has pivoted the popular restaurant into a spacious and well-stocked food hall which now stocks the best of locally produced food and drink from artisans and farms here with a wide variety of fresh foods such as lasagne, quiche, pies and sausage rolls and premium baked goods from his company.

“The decision to create the new food hall is the outcome of the lockdown which unfortunately halted our catering and restaurant businesses. It’s also a response to strong growth in home cooking which has produced a demand for quality ingredients for meals,” Ashley says. “Another important influence was the success of the call and collect and delivery services we introduced when our restaurants in the city were shuttered,” he adds.  The company successfully launched a fry-pan pizza kit during the lockdown for delivery or call and collect.

Ashley was also impressed by the “stunning growth” in artisan food production here, he continues “I’ve been watching the development of this important sector for a couple of years. There’s a vast variety of high quality food now being produced locally, products which deserve even greater support and recognition. It’s now an immensely exciting sector. Younger consumers, in particular, are increasingly buying artisan produce from local suppliersbecause of the quality, low carbon food print and traceability. The food is fresh, nutritious, wholesome and safe,” he explains.

In addition, he chose to transform the Lisburn Road premises from a restaurant into the food hall because of the age profile in shoppers in the area. “We’ve seen a high proportion of shoppers in the food hall in their late twenties and thirties. The food products include fresh vegetables and fruit along with the artisan produce. Shoppers can also purchase convenient meals prepared by our team of chefs on-site to enjoy at home. And there are hot snacks and pastries they can eat at a tables in the store or on the large patio outside. The food hall is proving very busy all the time now.”

Ashley intends to continue the delivery service of breads, cake and pastries launched during the lockdown for customers.

“The food hall is so successful that I can’t see a return to its previous role as a restaurant,” he says. “I fear it will be many months before the restaurant scene here fully recovers fromthe lockdown and social distancing requirements. There’s a big fear that further outbreaks of coronavirus and lockdowns could again impact the sector. There will always be a role, however, for quality and specialist food retailing,” he adds.

He’s also been encouraged by the enthusiastic response from local artisans to the food hall’s emphasis on and presentation of food and drink produced here. “I’ve met some really inspiring local companies with marvellously tasty and originalproducts. I look forward to working with them in marketing and selling their outstanding products,” he continues.

The DIY home pizza kit launched during the lockdown, he says, proved to be “an outstanding success” and the pizzas are still available for delivery and can now be purchased in the food hall.

Ashley, who had to postpone his marriage plans to next May because the lockdown, took over the family bakery, now based at Montgomery Road in east Belfast, from his father in 2005.

The company now employs almost 300 people as a result of his focus on smart ideas and his willingness to invest in innovation and the development of talented people.

Starting as a chef specialising in bread and patisserie, Ashley has vast experience in running a successful bakery. He’s never been afraid to move the business in different directions such as event catering and now specialist food retailing.

 

The food and drink industry is one of the hardest-hit by the Covid pandemic, but several Food NI/Taste of Ulster members have opened new businesses writes Barbara Collins. 

Olive Tree Bakery in Bangor, Co. Down opened just before lockdown in early March. Owned by Scott McDonald, they make had breads, biscuits and preserves all in small batches. They do all the purchasing, cooking, labelling and marketing themselves. Customers can order online and collect or get the products delivered in North Down and parts of Belfast.

“Olive Tree Bakes was born amid a pandemic, and we have never looked back” says Scott. Although we originally thought about opening up to trade at local markets, we quickly had to become adaptable. First, we offered a non-contact home delivery service, then a collection service in the lobby of our unit. Now, we supplying regularly to some of our local farm shops, a cafe and a restaurant, with a few more shops in our sights and now the hope of outdoor markets reopening would bring us to our original goal. 

“Luckily for us business has been steady, and I was blessed with having a ready made customer base from my long established catering franchise in Bangor Golf Club, our members kept us busy at the start as we got our name out there. Now we have a lot of new regular customers and still enjoying the learning curve and  being adaptable”.

Another new business is the Parson’s Pantry in Hillsborough. It is next door to the Parson’s Nose restaurant and is owned by Balloo Inns.

“We had been running a successful artisan food and wine Pantry at The Poacher’s Pocket in Lisbane for a few years, and had always felt that it was a concept that would replicate well in Hillsborough” says owner Jennie Sweeney

“We have converted the little front pub at Parson’s into the Pantry while pub drinking restrictions remain in place, with dining running as normal in the restaurant. 

“We already source the best local produce we can find for our restaurant kitchens, and so by creating a Pantry shop at The Parson’s Nose, our customers can now get their hands on this great produce to take home.”

She says that when lockdown happened, the chefs were quick to develop a Gastropub at Home range of restaurant quality dishes to reheat at home such as Fisherman’s Pie, Slow Cooked Beef Cheek Pappardelle and Smoked Haddock Rarebit with Greens and Baby Boiled Potatoes.  They also offer a supply of fresh fish, Hannan’s dry-aged steaks with their own sauces, and freshly baked breads, sausage rolls, scones and sweet treats. The fact that the Pantry is attached to the pub means that JN Wines are also for sale.

“If our customers support the Parson’s Pantry and tell us they want it to remain a permanent feature long term, we’ll find a way to make sure it stays!”

The Chocolate Manor is owned by Geri Martin. She makes luxury artisan chocolates but lockdown forced her to pivot her business.

“I had been planning to open Northern Ireland’s first chocolate workshop and visitor’s centre in Castlerock in April, but that obviously couldn’t happen so I decided to open a shop where I could sell the Chocolate Manor products as well as those from other artisan producers, especially fromTaste Causeway” says Geri.

The Main Street shop opens in the mornings Tuesday-Sunday 11am-4pm. The shelves are stocked with goodies such as Amazin’ Grazin’s bread mixes, Dundarave Estate products, Wee Mallows, Sea Sugar sweets, Taste Joy peanut butters, Irish Black Butter, Islander Kelp and the North Coast Smokehouse’s salt and pepper.

“We have only been open since July 1st but business is going very well. Our hampers are particularly popular. We also have two very special products designed by my children” says Geri.

“The 14 year old did drawings of Castlerock and I turned those into chocolate postcards. My ten year old has designed the children’s chocolate lollipops.”

Geri says the response from the local community has been “overwhelming”. She says people are travelling from as far away as Newry to visit the shop on a day out.

 

Good News tends to come in threes, or so I was told growing up. This week certainly brought two pieces of great news for food and drink industry here.

Firstly, Dale Farm, secured first place in the Virtual Cheese Awards Creamery Mature Cheddar category for Dromona. A huge achievement, but no surprise. Dale Farm beat off competition from all parts of the UK.

In my opinion, Dromona cheese is one of our food gems and is made locally with local milk.  The taste is amazing, and I hope that the team at Dale Farm are able to leverage recognition and advantage from winning that title.

The second piece of good news was the progress on plans to relax liquor licensing laws. This is potentially an important boost for the local hospitality industry and for local alcohol producers.

Many of our Food NI members are heavily dependent on the hospitality sector and are only just beginning to see rays of light flickering from the recent lifting of the lockdown.

It’s worth remembering that pre-lockdown the food industry generated £5 billion for the local economy and employed around 100,000 people across the extensive supply chain. And hospitality contributed over £1 billion for the economy and provided employment to around 60,000 people in various roles.

The proposed changes to licensing, if they are approved by the Northern Ireland Assembly, could also have a positive impact on the wider food industry especially smaller suppliers of dairy, meat, baked goods, vegetables, spirits, beers and cideries dependent upon hotels and restaurants including our Taste of Ulster members.

The proposed changes to licensing laws involve lateropening hours for pubs and Easter trading arrangements.Distilleries and breweries could also be enabled to sell spirits, ciders and beers from their own premises to the public in limited circumstances and certain major events will be able to sell alcohol produced locally. This would be a major benefit to our local alcohol producers.

We have supported the hospitality sector in the long running campaign for the changes agreed by the Executive. Our support is based on the conviction that the changes would be good for the industry, tourism and the economy. We would also like to see the lockdown lifted from pubs which don’t serve food.

It looks like hospitality and many food and drink companies will have to depend on support from local consumers certainly in the short-term. I’ve been encouraged, therefore, by the increasing innovation by specialist stores here and their dedication to local produce. It is encouraging to see many in the hospitality sector innovating, such as The Parsons nose in Hillsborough which has branched into retail with the wonderfully named Parsons Pantry, the French Village Food Store in Belfast and Granny Shaw’s Trading Post in Ballymena. I can’t wait to visit.

There are indications too that more consumers, especially those in their twenties and thirties are now opting for the quality, low carbon footprint and safe food and drink provided by such stores. Smaller producers and store owners like Indie Fude have also been quick to adapt to changing consumerdemands such as online deliveries and bespoke hampers.

These stores are also proving popular with the growing numbers of home cooks due to the lockdown. They are being regarded increasingly as the best source of quality ingredients and for advice on how to use the products in cooking. They have long been a tremendous source of experience and guidance on meal preparation. These locally owned delis andstores also deserve greater support from the community.

As a community, I believe we should give priority to the preservation and growth of local enterprises in food and drink and hospitality. Not only will it help safeguard these key industries and the overall economy to bounce back faster but I am confident we will all benefit from cooking local, quality food with low food miles.