Every job had its ups and downs. One of the perks of my role is that I have been lucky enough to have met a whole range of celebrity chefs, each of them a major talent in their own right. However, I have to confess that one person who hugely impresses me is chef Jamie Oliver (even if he did mistake me for the agriculture minister once).

I was lucky enough to see him interact with school children at a cookery contest and was struck by his honesty and respect when talking to all of the entrants. I have utter respect for the work he has undertaken on school meals and the sugar tax. Ministry of Food is the go-to book in our house and it is particularly heart-warming that he has dedicated it to Marguerite Patten, the wartime celebrity chef who created recipes to match the ration allocation.

Therefore, I was encouraged to see his forthright views on the need to ensure UK farmers are not adversely impacted by a post-Brexit influx of food, which may not measure up to the exacting standards in force here. Furthermore, I was delighted that he backed the NFU petition to protect our crucially important food standards in quality, animal welfare and sustainability.

I share his concerns and have expressed my support for this approach in previous columns in this newspaper. I believe too that our dedicated and talented farmers will play a vitally important role in the regeneration of national and local economies when the coronavirus threat wanes and associated lockdown is lifted in the months ahead.

We have clean and great tasting produce based on quality, wholesomeness and provenance. Our farmers have won widespread respect – and justifiably so, for their tremendous endeavours to feed the nation during this pandemic. Their superb ingredients underpin our world class food industry.

We must, therefore, ensure that food standards across the UK are safeguarded and that any food imports meet these high standards. We are fortunate in having in Edwin Poots, a successful farmer, as Agriculture Minister committed to the long-term growth of our most important industry, one with enormous potential.

There is a need to ensure the industry is supported, as we come out of this pandemic, to build on existing successes in Britain, our most important market. In addition to quality produce, the industry has strong green credentials for the developing trend in Britain towards nutritious and tasty local food that’s safe, clean and based on the highest animal welfare standards. Promoting the essential standards of our food and farmers should be a priority as we move forward post-virus to meet the looming challenges of what may be a Brexit without a trade deal such as chlorinated chicken and hormone injected beef, both from the US..

Strengthening and promoting the ‘green’ credentials and sustainability of our farming and food is becoming a priority because there’s evidence that consumers, influenced by the environmental debate, are becoming more aware of climate issues and are more interested than ever of how and where the food they buy and consume is produced. There are indications too that consumers are keener than ever to buy food and drink from trusted local producers.

There’s much to be done to raise the profile of and awareness about the characteristics of Northern Ireland food and drink in Britain. And our farmers too must be prepared to adapt to reinforce the essential characteristics of local food and especially their commitment to the environment.

Among the many changes driven by the pandemic is a growing concern among consumers of health issues and the need to focus on food perceived to provide tangible health benefits. This may result in greater opportunities for organic produce and functional foods.

The pandemic, furthermore, has shone a spotlight on sustainability and environmental standards. So, whether a Jamie fan or not, I urge you to consider signing the NFU petition so the food we eat continues to be safe, traceable and produced to high welfare and environmental standards.

Rooney Fish, Northern Ireland’s leading fish and seafood processor, has launched a call and collect service for its products including its multi-award winning Millbay Oysters.

The company, which is based in Kilkeel, county Down, Northern Ireland’s major fishing hub, has launched the call and collect service to help offset the fall in sales to the hospitality sector in Northern Ireland due to the continuing lockdown.

Northern Ireland’s biggest seafood exporter, Rooney Fish has recently resumed shipping of Millbay oysters and other seafood including crab meat and claws to distributors in China.

“While there has been some encouraging developments on our longstanding trade with China, our home market is still badly affected by the continuing closure of the top hotels and restaurants which were the mainstay of our local business,” says Andrew Rooney, managing director of Rooney Fish. “So, we decided to offer our existing and potential customers the opportunity to call us to order oysters and other seafood including langoustines for collection. This will keep our name in the market and generate some useful cashflow until the lockdown is lifted,” he adds.

The new collection service is available on Thursdays and Fridays in time for weekend meals.

Formed in 1975, Rooney Fish is a family-owned and managed company that specialises in processing, cooking, chilling and freezing fresh whole langoustines, king scallops and white fish such as cod, whiting, monkfish and haddock.

The company subsequently developed its own oyster farm, Millbay Oysters, on Carlingford Lough which is now the biggest of its kind on the island of Ireland. It developed exports to France and Asia.

Millbay Oysters has won UK Great Taste Awards and was named Best Product in Ireland in a recent Blas na hEirean Irish National Food Awards.

The company operates from one of the industry’s most modern and EC approved processing plants with extensive freezing storage capacity. It sources its shellfish from the local fishing fleet, purchasing about 90 per cent of the catch from Northern Ireland vessels.

 

 

Two leading Northern Ireland food-on-the-go companieshave been shortlisted in the annual Sammies Awards 2020 organised by the British Sandwich Association(BSA).

The successful local companies are Around Noon, Newry, and Deli-Lites of Warrenpoint, both based in county Down. Both companies have a successful track record in the influential annual awards and sell products in the UK and Ireland..

Around Noon is shortlisted in two categories while Deli–Lites has five listings.

The Sammies Awards 2020, now in their 25th year,recognise excellence in the industry, awarding all aspects from New Sandwich to Convenience Retailer.

This year’s awards feature a new category with the Environment Award, recognising the work being done by companies to minimise impact on the environment. Deli-Lites has been shortlisted in this category for its outstanding environmental management.

The Sammies Awards 2020 are scheduled to be held at a gala dinner in the Royal Lancaster London Hotel on Thursday 23rd July and will be hosted by Chef Theo Randall and Comedienne Jo Caulfield.

The awards also reflect the industry’s continuing growth throughout the UK and further afield.

The Northern Ireland companies and sandwiches which have reached the final stages are:

Environmental Award

Deli-Lites for Environmental Management

Healthy Eating

Deli-Lites for Spicy Plant Double Decker and Buffalo Cauliflower Cous Cous Tabouleh

New Food to Go

Deli-Lites for Macho Mochaccino Oats

New Sandwich Award

Around Noon for Jerk Chicken and Pineapple Ciabatta(hot) and

Bang Bang Chicken (cold)

Deli-Lites for Irish Stout Pastrami (hot) and

Vegan spiced Fritters, Beetroot, Hummus, Kale and Candied Walnuts (cold)

A novel range of handmade chutneys has been created in Northern Ireland by Grá Bia, a start-up artisan enterprise.

Behind the five-strong range of flavoured chutneys is Benoit le Houerou, a native of Brittany who trained as a chef before working in hotel management in St Helier, Jersey for seven years.

The chutneys were developed following Mr le Houerou’ssubsequent move to Northern Ireland with his then wife, originally from Newcastle in county Down. He set up the artisan business at Bryansford, near Newcastle, to realise a longstanding dream of running his own food enterprise.

The five chutneys feature different flavour blends and are: Beetroot and Mint; Mango and Green Chilli; Pineapple, Cranberry and Black Pepper; Rhubarb, Date and Ginger; and Tomato and Black Onion Seed.

“I’ve always loved experimenting with different flavour blends from my training as a chef in Brittany,” he explains. “I am particularly keen on making chutneys, combining fresh fruits, vegetables and a blend of spices to create wonderful flavours. Chutneys are so versatile and can be served with just about anything, from curries, charcuterie and cheese boards to BBQs,” he adds.

He saw a business opportunity from the growth in handmade meal accompaniments especially relishes and chutneys which are now popular in the UK and Ireland. “What I set out to do was to create chutneys with different and tasty flavour blends,” he says. “I came up with several samples for friendsto taste and they proved very popular. Several suggested I should start making them commercially. And so this is what I’ve done,” he adds.

He heard about Invest NI’s Innovation Voucher scheme which helps start-ups and smaller companies to link up with a third level institution in developing new products or processes.

He tabled his plan to create the novel chutneys to Invest NI and gained support in the shape of a £5,000 grant to enable him to seek practical support from expert staff at the Food Innovation Centre on the Loughry Campus of the College of Agriculture, Food and Rural Enterprise in Cookstown, countyTyrone.

“The Innovation Voucher scheme and the Loughry team were excellent. It helped me to refine the chutneys and prepare to bring them to market. I wouldn’t be where I am now without this fantastic support,” adds the affable Frenchman.

Grá Bia, the distinctive branding he has chosen for the small business, reflects his passion for great food and cooking with a ‘Celtic’ twist. “‘Grá means ‘love’. ‘Bia’ means ‘food’. Producing delicious chutneys is all about sharing love and passion for fine foods,” he explains.

He’s very keen “to work closely with local businesses and suppliers from Northern Ireland”. He continues: “Most of the fruits and vegetables are locally sourced. This means I have total control of the ingredients and know where they all comefrom,” he adds.

The chutneys are already on sale at a number of outlets across Northern Ireland and from the small company’s recently launched website (www.gra-bia.co.uk)

Thanks to our local farmers who have been working hard throughout the pandemic, the first New Season Comber Earlies are now in the shops around County Down.

The unique Comber Earlies potatoes have enjoyed Protected Geographical Indication status since 2012. The potatoes, which are grown around the town of Comber, are prized for their distinctive earthy, nutty flavour and smooth, soft skin…and are best served with a knob of creamy butter and a sprinkle of salt!

Comber Earlies are the first potato harvest of the year and provide the perfect opportunity for shoppers to ‘support local’. By purchasing Comber Earlies, consumers are supporting local food production and are guaranteed to have high-quality, flavoursome potatoes that have been grown by local farmers who uphold the highest environmental, animal welfare and food production standards.

The Mayor of Ards and North Down, Councillor Trevor Cummings, said:

“It’s important that we all support our local food producers. They have been working hard during these difficult times to ensure that we continue to have food on our tables and the quality of their produce is unrivalled. I would encourage everyone to purchase produce that has been farmed locally when they go shopping.”

Comber Earlies are available from the beginning of June until the end of July and are the first new season potatoes available in Northern Ireland. They have been grown on the shores of Strangford Lough since the early 17th century where the milder climate and fertile soil provide ideal conditions.

They tend to be richly flavoured and are famous for their unique taste. The first Earlies are usually harvested in small quantities and eaten straight away while second Earlies and salad varieties can also be harvested in small quantities and eaten when fresh in June and July.

Alternatively, if the skins are allowed to ‘set’, they can be lifted in September and stored in a cool, dark, frost-free area as main crop varieties.

Comber farmer Harry Hamilton, of DJH Hamilton said:

“The potatoes were planted in early February and we’re now busy harvesting our crops on a daily basis.  The recent spell of warm weather has added to the flavour of the Earlies and we’ve received some great feedback already from our distributors and customers.”

So, what are you waiting for? Get to the shops, support local, and enjoy some delicious Comber Earlies potatoes that have been grown by our own farmers near the shores of the beautiful Strangford Lough!

The hospitality industry has been one of the hardest-hit by the Covid-19 pandemic. Many have had to adapt to takeaway menus after being closed for a period but that didn’t stop some from feeding those who work on the frontline. They include Chris and Davina Magowan from Wine and Brine restaurant in Moira and Kamal Molhotra from Kamal Mahal restaurant in Enniskillen.

“We decided after 2 weeks of lockdown that it was alien to us to just go from 100 miles an hour every day and just stop” says Davina Magowan Front of House and Co-Owner at Wine and Brine.

“We wanted to do something to help so initially we approached our suppliers and asked them to donate produce that we turned into nutritious meals for the frontline. Then donations from customers and local businesses started arriving despite us not asking and so we were able to keep going and pay our suppliers for their produce. We did it as a family with just Chris, myself and our 2 teenage daughters helping to pack.

“Since we started doing takeaways 3 weeks ago, we have had to reduce what we donate from 160 meals a week to 50- 60 which get delivered on a Monday to Belfast City Hospital, Royal Victoria and Craigavon Area hospital.

“The feedback and gratitude has been overwhelming and we did it as long as we could toour bit to brighten the days of the people who put themselves on the frontline for all of us”

Kamal Molhotra from Kamal Mahal restaurant in Enniskillen has been sending takeaway lunches, dinners, curry powders and sauces and baskets of fruit to frontline staff since lockdown started, They include doctors, nurses at the Covid Ward,Accident and Emergency and Maternity Departments at the South Western Area Hospital in Enniskillen. He has also sent meals to the local PSNI and Ambulance Service.

“I just wanted to show our thanks to the people keep us safe. We are all in this together” said Kamal Molhotra.