The multi-award winning Clandeboye Estate Yoghurts, the only yoghurt produced in Northern Ireland, has won new business with the Co-op during the coronavirus lockdown.

Signing a significant deal to supply two varieties of luxury yoghurt to Co-op Food here means that the estate’s delicious yoghurt is now readily available in every major supermarket across the province. Hundreds of smaller grocers and delis across Northern Ireland also include the hand crafted yoghurt .

Bryan Boggs, Clandeboye Estate’s general manager, commenting of the artisan company’s latest deal, says: “It’s real boost and very pleasing to know that our yoghurt is now available in every major retail outlet across Northern Ireland. The Co-op Food business means we have achieved total penetration of our home market.  Not bad for a smaller food business based on the historic Clandeboye Estate,” he says.

He continues: “We are delighted to be supplying yoghurt to such an influential and progressive retailer as the Co-op. We’ve seen very encouraging growth in our business over the past few months especially from the trend towards home cooking and baking. Our natural yoghurt is proving extremely popular with home bakers in particular,” Bryan says.

The company, he adds, has also seen its range of yoghurts included in food hampers by many delis and sold in ‘pop up’ shops opened by restaurants during the lockdown.

In addition to its outstanding success in Northern Ireland, the company, based on the lush and spectacular 2000-acre Clandeboye Estate, near Bangor, of agri-food innovator Lady Dufferin, has developed a very strong presence in the Republic of Ireland due to its longstanding business relationship with Aldi Ireland, now Clandeboye’s biggest single retail customer.

Clandeboye created special flavours for the market leader in the Republic and supplies all 142 of its stores across the country.

As a result of this outstanding growth, Clandeboye Estate Yoghurt now has a presence in every part of Northern Ireland and the Republic and is probably the only artisan business from here to have such an impressive market penetration.

As well as the yoghurt business, the parkland estate features a successful farming business with an award-winning herd of pedigree Jersey and Holstein dairy cows.

Lady Dufferin pioneered the yoghurt business in 2007 as part of an imaginative diversification strategy for the farm.

Clandeboye’s luxury yoghurt uses milk from the herd and is processed using traditional handmade techniques that include straining it through cheesecloth with absolutely no thickening additives and therefore no added fats.  The milk, sourced fresh every morning, is prepared and cultured very gently over a 24-hour period in small batches which ensure the outstanding quality and distinctive rich flavours of the extensive range of products which have total traceability.

Baker Lynne Gardiner spent the early part of the lockdown creating a novel traditional Irish bread product aimed at the growing numbers of home cooks and bakers here.  She’s just launched a special dry mix to create a traditional wheaten by simply adding buttermilk.

The recipe is based on the wheaten breads she’s been selling successfully at the Causeway Speciality Food Market in Coleraine for a couple of years.

Lynne, from Portstewart, runs artisan bakery Amazin’ Grazin’ and has faced the same cash flow crisis as other smaller foodcompanies due to the lockdown of virtually every food market here. “This led to messages and calls from customers wishing to know how to buy and make my handmade loaves,” Lynne, an experiences chef, says. “Home delivery wasn’t a realistic option for me because of the cost involved. I was also conscious that more people than ever are baking and cooking at home,” she adds.

“It just didn’t make commercial sense to deliver single loaves around the country. I had some experience in developing a gluten-free dry mix and decided to approach the new product development team at the Foodovation Centre in Derry’s North West Regional College for assistance,” she explains.

They came up with a handy mix that can be used to produce a delicious wheaten loaf by adding half a pint of buttermilk in a baking tin. Additional ingredients such as stout, dates, apples, cranberries, walnuts, multi seeds and even Bushmills whiskey can be added to the mix for different flavoured loaves. It’s also much easier to meet orders from callers and through social media.

“The mixes are a simple way to bake one of our most popular breads at home. Nothing beats a slice of homemade wheaten bread. It’s delicious when served warm from the oven, or toasted for a tasty snack or at breakfast. It works exceptionally well with starters that are served with bread, such as soup, pate and smoked salmon. What I’ve been doing is to introduce different flavour options,” adds Lynne.

The quality and, above all, taste of Lynne’s wheaten breads have been endorsed in the UK Great Taste and World Bread awards over the past three years.

Steering a steady course out of the current pandemic, which thankfully is receding, was never going to be an easy task, therefore I was encouraged to see the Economy Minister, Diane Dodds, reconstitute the Economic Advisory Group under the able stewardship of Elvena Graham. Both Minister Dodd’s and Elvena Graham have been great advocates of our home-grown food industry, and it is normal to see them scout for the latest innovations in food at Balmoral Show.

Developing an innovative strategy to regenerate the Northern Ireland economy is a vitally important task. I wish Elvena and the members of the Economic Advisory Group team the very best in their endeavours on our behalf. I am sure the many members of Food NI and Taste of Ulster will join with me in pledging support for the team as it shapes a new economic strategy.

The group, of course, will have also to factor in the consequences of the completion of Brexit and resultant trade arrangements for Northern Ireland’s unique position. It’s still far from clear what a border down the Irish Sea will mean for companies doing business with Great Britain. Greater clarity is certainly needed from the Government…and fast. Britain is, after all, our most important market for food and drink.

I believe that the local agri-food and hospitality sectors are both well-positioned to play a key role in quickly helping to create an imaginative framework especially for long-term economic growth.

Our farmers and food producers have responded to the problems resulting from the lockdown with gritty determination and market-focused innovation. The industry has demonstrated inspirational reliability and versatility in helping to feed our nation. It has gone the extra-mile.

Hospitality has been hardest hit by the lock down, but has still shown creativity and resilience with many in the industry applying imagination and exploring new business models. Our hospitality industry is vital for the future growth of tourism.

Research has also indicated that consumers in Britain are increasingly turning to locally produced food and drink over the lockdown because of its quality, taste and, above, all safety. Consumers, furthermore, appear to be shopping in local farm shops and independent grocery stores to a much greater extent. There is clearly a need to intensify food and drink marketing and promotional activities in Britain to develop opportunities emerging there and also to overcome any challenges posed by the likely post-Brexit imports from the US and further afield.

Our companies have continued to deliver impressive success in Britain, Ireland and further afield during the lockdown. I’ve been immensely encouraged by their great enterprise. Artisan and smaller producers of food and drink including Armagh Beverages, Long Meadow Cider, White’s Oats, Whitewater Brewing, Hinch Distillery, Burren Balsamics, Peppup Sauces, Erne Larder Preserves have all racked up significant sales outside Northern Ireland.

I know that key ministers Diane Dodds (Economy) and Edwin Poots (Agriculture) are both conscious of the outstanding achievements of agri-food, an industry which employed around 100,000 people and generated over £5 billion for the economy before the lockdown. Glanbia’s Paul Vernon, a member of the economic advisory group, is well versed in the existing agri-food contribution to the economy and its future potential.

I hope the group will report back with ambitious plans that build upon the outstanding talent of our innovative, talented and sustainable agri food sector.

Tourism NI has partnered with the national tourism bodies of England, Scotland and Wales to roll out a new UK-wide industry standard and consumer mark to provide reassurance to businesses, customers and communities that safe working guidelines in relation to COVID-19 have been adopted.

As the sector works towards reopening, the ‘We’re Good To Go’ industry standard and supporting mark allows businesses to sign-up and commit to implementing the relevant Government and public health guidance, including undertaking a COVID-19 risk assessment. Businesses can in turn use the licensed mark as part of their communications.

The free scheme is now open to tourism businesses following publication of official guidance by the Department for the Economy and Tourism NI this week.

Commenting on the initiative, John McGrillen, Tourism NI CEO said;

“The rolling out of a UK wide industry standard and consumer mark is good news for the many tourism businesses across Northern Ireland who are gearing up to reopen their doors in the coming weeks. They will be putting every possible measure in place to operate safely and provide reassurance to staff and customers alike that they have complied with official health guidance.”

“We are acutely aware of the difficulties faced as the tourism sector reopens and the challenges ahead as we rebuild, however we are confident that with the right measures in place and with ongoing support, the tourism industry in Northern Ireland can regain lost ground and return to growth.”

“We have been delighted to partner with the national tourism agencies in Wales, Scotland and England to create a common approach to tackling the pressures brought by the Covid-19 health crisis and to support the industry through recovery.”

To obtain the mark businesses must complete the registration process through the ‘We’re Good to Go’ online platform  www.goodtogoni.com and will go through a number of steps to verify they have put the necessary processes in place to re-open safely.

Businesses will then receive a certificate and the ‘We’re Good To Go’ mark for display in their premises and online.

Businesses across the UK will be agreeing to operate in accordance with their respective national guidance, including the social distancing and cleanliness protocols that must be in place.

In Northern Ireland, businesses should align with the ‘Working Safely During Covid-19 in the Visitor Economy’ guidance published this week, as well as the legislative regulations and restrictions set out by the NI Executive. A benefit of participating in the standard includes a notification system to alert businesses to any changes to the official guidance. A call-handling service will also provide registration support.

Accommodation, visitor attractions, restaurants and pubs, business conference and events venues and tour and coach operators are currently eligible to apply.

For further information on the standard visit: https://covid19.tourismni.com/goodtogo/

Finnebrogue Artisan in Downpatrick, a leader nitrite-free bacon and plant-based alternative products, has appointed Andrew Nethercott as its new managing director.

Mr Nethercott joins the company from Moy Park. He replaces Brian McMonagle, who left in March 2019. Mr Nethercott will take over the reins at Finnebrogue Artisan, which produces Naked Bacon, on 3 August. He is also chairman of Food NI.

He was business unit director for Moy Park’s prepared foods division and boasts more than 25 years’ experience at senior levels in food and drink businesses. Prior to working at Moy Park, he was UK sales director at Anheuser-Busch and commercial director at dairy co-op Dale Farm.

“I am thrilled Andrew has decided to join us at this exciting time for the business and I am looking forward to him joining me and the senior management team in leading Finnebrogue on to our next chapter,” explained Finnebrogue chairman and founder Denis Lynn.

“Andrew’s expertise and energy will help Finnebrogue seize the opportunities that lie before us,” Mr Lynn added.

His appointment ­follows a significant tranche of investment at the business over the past two years – including the opening of a new £3 million dedicated plant-based meat alternative factory.

“I’m looking forward to joining a business with such a clear and holistic mission,” Mr Nethercott said. “Finnebrogue’s mantra – to make food the best it can be without being bound by the way it’s always been done – exactly describes what I hope we will deliver in the years to come.”

 

Abernethy Butter, a UK and Ireland leader in handmade and hand rolled butters, is celebrating the 10th anniversary of its formation by artisan innovators Allison and Will Abernethy.

Based in rural Dromara, county Down, Abernethy Butter now counts the iconic London grocer Fortnum and Mason (F&M), The Ritz Hotel, also in London, celebrity chef Heston Blumenthal and renowned food stylist Nigella Lawson among its high profile UK customers.

Other celebrity chefs in Britain such as James Martin and Marcus Wareing use the pure creamy butter. A host of major awards have also acclaimed the rich flavours of the company’s butters, all hand crafted by Will, originally a farmer, from fresh milk from grass-fed dairy cows.

The Abernethys, widely respected entrepreneurs, are understandably proud of all that has been achieved in the UK and on the island of Ireland over the period. “The years have really flown by so quickly,” Allison says. “I guess this is because we’ve enjoyed every minute creating the product, building the business and developing such prestigious customers for our range of handcrafted butters. It’s taken great dedication and enterprise over the years. There’s really no magic bullet for success in artisan food production and, as every small food producer knows, there’s no alternative for hard work,” she adds.

While the business is celebrating its 10th anniversary, the couple had been developing and shaping the idea for a number of years.

The innovation on which the business was founded continues to underpin its approach. The original butter has been joined by smoked, seaweed and sea salt, and black garlic flavours. The small business, in addition, produces a UK Great Taste award winning butter fudge.

Great Britain, Allison continues, accounted for around 60 percent of sales before the virus outbreak and subsequent lockdowns.  “The challenge facing us now is on recovering and then continuing to grow business there, in Northern Ireland and in the Republic of Ireland.

“Our sales to high-end restaurants and upmarket hotels were halted by the lockdowns in hospitality and many of the delis we also supplied were only open for limited periods,” adds Allison. “We appreciate greatly the tremendous support from delis here and further afield over the past decade and especially during the lockdown,” she says.

Allison describes the orders from Heston Blumenthal, chef/owner of the acclaimed Fat Duck restaurant in Maidenhead, Berkshire, and from famed F&M food hall in London’s Piccadilly as “game changers” in the early stages of the company’s development. “These orders really put our artisan butter on the map and raised our profile significantly in Britain,” she adds.

The butters have become such a success that F&M includes them in its globally renowned hampers and commissioned the Northern Ireland company to develop own label products for the store.

“We were approached by the F&M product development team o use our expertise and skills in creating three unique butter flavours for the store,” Allison explains. “We were thrilled to be invited to produce these as well as salted and non-salted butters for such a respected and successful brand.

“We’ve been doing business with F&M for many years now and have developed a tremendously important business relationship. As a result, F&M has become an immensely valued customer and a great company with which to do business.

The small business has experienced the same difficulties over doing business during the lockdown as others throughout the UK and Ireland. “It’s been a very difficult time,” Allison continues. “We had, of course, to cut back on all costs to ensure we are in a position to hit the ground running when business resumes.”