Do you spot the pledge from Prime Minister Boris Johnston to start tackling the pressing problem of obesity in England that I mentioned in last week’s column? His experience with coronavirus has strengthened his resolve to tackle this serious threat to public health.

The Prime Minister’s pledge was followed swiftly by the publication of the first part of a National Food Strategy, led byentrepreneur Henry Dimbleby, who has taken advice from our colleague in the Food Foundation, Anna Taylor. Anna visited Balmoral Show in 2019 to promote the Food Foundation initiative Peas Please which FoodNI and UFU are signed up to.

Action on tackling obesity and the National Food Strategy initiative have been a long time in the making. But what will they mean to you and our highly successful agri-food industry?

At this stage in proceedings, it’s hard to say. In truth, we’veheard some of this before the current crisis caused by Covid-19. Four years ago, the then Government published the first chapter of a plan to half childhood obesity by 2030. But it has been left to gather dust, a fate it shares with other healthreports in the past.

Perhaps one good thing coming out of the pandemic will be action on obesity. The statistics are certainly worrying and require urgent and far reaching action. We’ve seen the impact of Covid-19, for example, on patients with existing conditions such as type 2 diabetes, stroke and other ailments. As medical science advances obesity is taking our health backwards, even before Covid 19 one in seven deaths was attributed to obesitywhich is almost on a par with smoking and way ahead of car accidents.

Focusing on health is a key theme of Dimbleby’s new National Food Strategy, the first independent review of UK food policy in almost 75 years. Part One outlines the problems in our food system and the executive summary can be read here https://www.nationalfoodstrategy.org/partone/ . The strategy is due to be followed with part two in 2021. As well as health, the other themes are: ensuring a sustainable and an equitable food system for future generations and tackling the issues of food safety and sovereignty post Brexit.

Part two is also expected to focus further on food policy and climate change. Dimbleby points out that “the deals we make now will shape the food system of the future, affecting everything from the livelihoods of our farmers to animal welfare and climate change.” Against the background of the current Brexit negotiations, it also warns that the issue of how to strike trade deals without lowering food standards needs to be addressed now before it is too late.”

The agri-food industry here is well aware of the threat to standards. Food NI has supported calls to protect health and other standards from threats such as chlorinated chicken and GM reared beef from the US in particular. And we will continue to do so. Preserving and protecting standards are essential if we are to ensure healthy food for our people in the post-Brexit era. Trade deals struck by the Government must not be allowed to undermine farmers, processors and the wider public.

Our farmers and processors all operate to the highest health standards and are committed to sustainability. Furthermore, we all know by now of the inspirational and heroic endeavours of the industry to feed the nation during the current coronavirus pandemic. The industry’s professionalism and dedication ensured there were no serious food shortages….and there continues to be plenty of wholesome and nutritious food available here especially from local sources.

What the National Food Strategy does offer is the prospect of a more holistic approach to helping people to eat well, which makes sense. Dimbleby’s recommendations, of course, will require proper support and funding to ensure their success in the short and long term. But perhaps they never came at a better time.

Communities Minister Minister Carál Ní Chuilín and Rural Affairs Minister Edwin Poots have announced a substantial investment of £11m to support town and city centres in their economic recovery from the impacts of Covid-19.

Against a backdrop of COVID 19 restrictions a great deal of business moved online and to help their advertisers/exhibitors take advantage of this trend and the huge interest generated for this year’s postponed Irish Game Fair organisers have put in place an exciting new initiative for 2020 and running up to next year’s LIVE Fair– THE VIRTUAL GAME FAIR.

Game Fair have already test marketed facets of this and of course with c100,000 readers of their hard copy and online magazine plus very active social media platforms ,with up to 100,000 contacts on their promoted posts, they are in an excellent position to make this a huge marketing platform for their advertisers/exhibitors not only on the original dates of the fair but throughout the incoming year. 

The organisers of the Irish Game Fair an inviting exhibitors new and old to take part in this year’s virtual event by offer a virtually free stand at the virtual fair.

If exhibitors book for the 2021 Game Fair at the normal 20% discount and pay a £100 deposit to confirm the stand booking for 2021 they can have a FREE STAND at the VIRTUAL GAME FAIR.  So they can trade with Irish Game Fair throughout 2020 and 2021 until the REAL fair FREE of CHARGE. Exhibitors stand at the virtual fair will also include a listing of their company in the VIRTUAL GAME FAIR FEATURE in the hard copy and FREE to READ online Autumn and Winter (Christmas) issues of the Irish Country Sports and Country Life magazine. 

EXHIBITING AT THE VIRTUAL GAME FAIR

 The Virtual Game Fair is organised in pavilions and rows just as one would expect to see at a normal fair plus both virtual and live competitions & videos.   A photograph of each exhibitor will be placed in the appropriate pavilion with a ‘click through’ to exhibitors web site.

·        Fine Food & Drinks Pavilion

·        Country Crafts & Living Pavilion

·        Gunmakers Row

·        Clothing Row

·        Cars & 4 X4 Row

·        Fishermans Row

·        Gundog & Working Dog Row

·        Game Keepers Row

·        Country Sports and Conservation Pavilion

·        Holiday & Tourism Pavilion

If you wish to exhibit at the Virtual Game Fair simply send a good quality Hi Res landscape photograph illustrating your business and products.  A short 4 key word description of your product range and full contact details (Name of company,  Telephone No; Email address; Website or Facebook page address) and  2021 Booking Form to irishgamefair@btinternet.com. Final deadline for receipt of materials to be included in the Autumn magazine  is COB 7 August.  Although exhibitors can join the fair at any time during the year.

 The VIRTUAL GAME FAIR is currently being built and populated and will open to visitors on the 29th & 30th August 2020 and remain open with updates throughout the year until the REAL Game Fair planned for the 26/27 June 2021.

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.