Tomato ketchup lovers in South America are now able to enjoy a unique version of
the popular condiment from Newtownards.
FoodNI member PEPPUP, the authentic Italian sauce producer in the Co Down
market town, has successfully launched its ketchup, a produce featuring roasted
tomatoes and peppers in South and Central America.
The Northern Ireland company, which has just celebrated being business for 10
years, now also produces an award-winning range of Italian pasta sauces.
Luca Montorio, PEPPUP managing director, a native of Turin, one the Italy’s food
hubs, continues: “We’ve won a very considerable order to supply our ketchup to the
following countries: Colombia, Barbados, Aruba, US Virgin Islands, Panama, Costa
Rica and Honduras.
“It’s really exciting business for us, probably our biggest single order ever! We’ve
already launched a successful media campaign in these important markets and
received some great feedback,” adds Luca, who formed the small business with wife
Liz, a marine biologist in 2015 in their Portaferry home. They subsequently moved
the company to premises near the centre of Newtownards.
PEPPUP gained the latest business through linkup with PriceSmart, Inc, a
successful San Diego, California-based operator of membership clubs in Central and
South America, and the Caribbean for over 30 years.
A ‘Go Succeed’ grant from Ards and North Down Council enabled the company to
launch social media campaigns across the new markets to promote the ketchup,
already a success in both Northern Ireland and the Republic of Ireland. It has also
supplied the ketchup to retailers in Britain.
“We appreciate greatly the encouragement and support provided by the council,”
adds Luca, also an experienced marine biologist and keen chef. He decided to set
up the company when he spotted a gap in the market here for locally-produced
Italian dishes such as gluten-free, reduced salt and no added sugar sauces.
In addition, the company has won a string of UK Great Taste Awards for its ketchup
and range of pasta sauces.

Clandeboye Estate yoghurts from Bangor, Co Down, are now available in Britain.
The yoghurts, produced on the historic estate’s dairy farm, have been listed by
Booth’s Country, one of England’s most successful family-owned supermarket
chains.
The new business represents an important stage in Clandeboye’s focus on
extending sales in Britain, a key market for the producer of creamy gourmet
yoghurts.
FoodNI member Clandeboye produces the yoghurts mainly from high-quality milk
from the estate’s pedigree Holstein/Jersey herd. A new creamery was completed in
2021 to enable the company to quadruple production for the planned expansion to
Britain. A major warehouse is currently being completed as part of this expansion.
Patrick Black, Clandeboye’s commercial manager, says: “We’re incredibly excited by
the listing of our products in Booths, a very significant order from a supermarket
chain in Britain.
“The renowned, family-owned food and drink retailer operates 28 stores, mostly in
smaller cities and towns, across Lancashire, Cheshire, Cumbria, and Yorkshire.
“This is a fantastic step forward for our brand, and we’re delighted to be bringing the
taste of Clandeboye to even more yoghurt lovers across Britain,” he adds.
Booths, a high-end retailer, was founded in Blackpool in 1847 “to sell the best goods
available, in attractive stores, with excellent assistants.” It aims to offer customers
high-quality food and drink, with a strong emphasis on fresh, local produce
The breakthrough retail deal also follows a listing of the yoghurts by Dunfermline
–based Cress Company, one of the leading food distributors in Britain.
Booths is listing Clandeboye’s award-winning Indulgent Greek Style yoghurts in its
main dairy section. These include the recently launched flavours of apple and
cinnamon crumble and raspberry and white chocolate.
Clandeboye, the only significant producer of yoghurt here, has widespread sales
across the region with all the main supermarkets, including Marks and Spencer, as
well as hundreds of convenience stores, delis and farm shops. It also has substantial
business in the Irish Republic.

Food retail, wholesale and foodservice company, Musgrave Northern Ireland, has today revealed a ten-figure annual contribution to Northern Ireland’s economy, as a result of being one of the region’s top employers and its investment in local produce.

Growing Good Business: An Economic and Social Impact Report, prepared by leading economists at Grant Thornton on behalf of Musgrave NI, sets out how critical the retail, wholesale and foodservice business is to Northern Ireland – supporting the employment of over 5,000 jobs, working with 250 local suppliers and investing significantly in local communities, as well as in sustainability and affordability initiatives.

Key annual economic contributions include:
£1.2 billion in total spending across the NI economy.
£329 million in Gross Value Added.
£121.5 million in wages, representing 3.7% of sector employment.
£240 million invested in local supply chain partnerships.

Musgrave, operating in Northern Ireland since 1983, works indirectly with over 3,000 farmers and features over 6,000 homegrown products across its retail stores and wholesale brands.

The impact of Musgrave’s total spend with Northern Irish suppliers, equated to a further £256m injection in indirect expenditure, as calculated by Grant Thornton.

In 2024, Musgrave NI reinforced its commitment to supporting local producers and delivering value to customers by launching a new brand, Good Food Locally Sourced. This initiative represented a £14 million investment in partnerships with local suppliers, alongside a £6 million investment in value-driven offerings to ensure greater affordability for shoppers and accessibility to quality, home-grown produce and locally sourced products.

It also made capital investments of £16m in new and refurbished stores and energy-saving upgrades, as well as its sector-leading £3.6m Sustainability Fund that it launched back in 2022. Across the SuperValu, Centra and Mace brands, Musgrave operates over 220 stores across Northern Ireland with ambitious plans to grow the network in 2025 and beyond.

Despite a challenging economic environment, marked by rising inflation, global uncertainty, post-Brexit Trade adjustments and cost-of-living pressures, Musgrave NI has continued to invest in long-term value for its customers, suppliers and communities under the Group’s overall mission of building sustainable communities.

Social impact highlights in 2024 include:

£6 million in value-focused initiatives to support affordability.
Over £260,000 raised for local charities.
Over 7,200 meals donated to people in need.
5,000 native trees planted as part of a long-term environmental commitment.

Trevor Magill, Musgrave NI Managing Director said: “At Musgrave NI, we’re focused on Growing Good Business and adding value to all those within our ecosystem, including unwavering support for our local suppliers, creating quality employment opportunities and delivering everyday value for our customers.

“Right across the board, we have deepened our investment in Northern Ireland over the past year through new store openings and refurbishments, environmental initiatives, local sourcing partnerships, and impactful charity contributions. To see this all accumulate into a figure of £1.2bn in economic output makes me incredibly proud of our team and the efforts that are made. We are very committed to continuing this journey and to remain a positive force in Northern Ireland’s economy, in support of the communities we’re part of.”

Andrew Webb, Chief Economist at Grant Thornton said: “Musgrave NI is a hugely important business to the Northern Ireland economy and this economic impact report proves that. To be responsible for injecting £1.2bn of spending into the economy in one year is an incredible feat and something that doesn’t happen without momentous effort. The company’s commitment to value and supporting local goes a long way to set a new standard, and places Musgrave NI as a leader and inspiration for businesses both within and outside of the retail industry.”

The report findings were released at the launch of Musgrave’s Love Local Campaign which took place in St. George’s Market in Belfast on Wednesday 4th June. The consumer focused campaign will go live later this month in stores as well as across digital platforms.

Musgrave NI forms part of the Musgrave Group, operating across both retail and wholesale sectors and is the parent company of well-established retail brands SuperValu, Centra and Mace. The Group has a proud 149-year legacy in food expertise and brand development.

In addition to its retail operations, Musgrave NI’s wholesale division encompasses Musgrave Marketplace, Drinks Inc., La Rousse Foods and recently acquired businesses Robb Wines, Parkview Provisions and AFT.

Taste of Ulster member and the site of Belfast’s skyline hotel, the 5-star Grand Central, has unveiled ‘The Cavern’ – a hidden, high-end private dining venue designed to raise the bar for bespoke hospitality in Northern Ireland.

Tucked discreetly behind a sliding artwork on the hotel’s first floor, The Cavern is an immersive new space led by Executive Head Chef Damian Tumilty, a well-known figure in the region’s culinary scene. With just 12 seats and an intentionally atmospheric design, the £150,000 development is tailored for unforgettable celebrations, discreet business dinners, and elevated private gatherings.

“We are delighted to unveil The Cavern – a secluded and exquisitely designed private dining venue that is set to redefine the art of intimate hospitality in Northern Ireland,” said Jake McHugh, General Manager of the Grand Central Hotel. 

“This stunning space offers an unforgettable 5-star dining experience for small parties with thoughtfully curated, bespoke menus, top-end fine wines and exceptional service. 

“It promises to deliver a heightened sense of occasion – whether hosting an exclusive celebration, a business dinner, or an intimate private gathering – ensuring a truly memorable experience for guests.”

At the heart of The Cavern is the food. Guests work directly with Chef Tumilty and his team to build a personalised seven-course tasting menu, drawing on some of the finest ingredients available across Ireland – from Kingsbury Wagyu beef to Carlingford oysters and Ballycastle lobster. The pastry kitchen, too, will showcase rare and intricate creations that rarely make it to local menus.

“The statistics constantly tell us how important food is in influencing a visitor’s choice of destination,” said Chef Tumilty. 

“The Cavern is going to bring private dining in Belfast to unparalleled heights. This exclusive, high-end experience is unlike anything we have offered before. Working alongside our guests, I will curate their very own bespoke seven-course menu using the finest local produce. It will allow my pastry team to showcase some menu items rarely seen in Northern Ireland.”

He added: “As a chef, The Cavern represents a very unique and exciting offering. It’s a decadent space for guests to dine in privacy and I’m looking forward to people enjoying what promises to be an exceptional dining experience.”

Set in the heart of Belfast with sweeping city views, the Grand Central Hotel now offers not only Northern Ireland’s tallest hotel experience – but arguably its most intimate culinary one.

For further details or booking enquiries, visit: www.grandcentralhotelbelfast.com

Blackfire Food, Belfast’s original hot sauce company and FOOD NI member, had double success recently at the European Hot Sauce Awards in Berlin. They scooped Gold for their Ghost Pepper & Black Lime Ketchup (which also holds 3 stars and a Golden Fork nomination from the Great Taste awards) as well as Silver for their Jalapenero chilli jam. A delighted Tim McCarthy from Blackfire Food said that winning awards such as these help to keep Northern Irish produce in the limelight on the global stage .

FoodNI member Ewing’s Seafoods in Belfast, Northern Ireland’s leading fishmonger,
has embraced the latest AI-powered technology to ensure the continuing growth of
the successful artisan business.
Based on the Shankill Road for over a century, Ewing’s has been working with an
expert software engineer, over the last few months, to streamline and automate, in
particular, the sales, ordering and fulfilment operations for the historic family
business.
Commercial director Crawford Ewing, who runs the business with father Walter and
brother Warren, continues: “Over 60 percent of orders are now placed
electronically through various portals including email, text and Whatsapp.
“And I am delighted to report that, over the past month, there haven’t been any
instances of failed orders or human error. If the system identifies a fault, it quickly
sends an email warning that something may be wrong and offers a simple step-by-
step fix. It’s brilliant for our business and, of course, for all our customers!
“We’ve been working closely with a brilliant software developer for the past year to
help support the growth of our business in both short and long terms.
“As a company with over 110 years of proud history in providing fresh fish and other
seafood to a broad range of customers, including many of the top hotels and
restaurants here and in the Irish Republic, we’ve certainly come a long way from the
days when we sold fish to workers building the Titanic.
“It’s an amazing journey that has taken us from the days of pen and paper to
embracing the latest cutting-edge digital technology.
“While the tools may have changed, our core values certainly haven’t. We’re still a
hands-on, family-run business with a genuine passion for everything we do and the
fresh fish and seafood, mostly sourced locally, in which we specialise.
“Technology is helping us to work smarter, so we can keep delivering the quality and
service every customer has a right to expect from Ewing’s — just faster and more
efficiently.
“It’s example of tradition and innovation working hand-in-hand to ensure continuing
success in what is now a fiercely competitive marketplace,” adds Crawford.
From humble beginnings as a small, pen-and-paper business, Ewing’s Seafoods has
grown into what many now describe as a Northern Irish institution that’s dedicated to
the highest quality fish, shellfish and other seafood.

“We’ve created a series of award-winning products such as smoked salmon and cod
loins. Our smoked salmon, sourced from quality-led suppliers such as Glenarm, has
gained a host of UK Great Taste Awards, a leading global award for exquisite food.
Our cod loin product, furthermore, gained the highest three-star award for superb
quality and flavours in Great Taste.
“Over the past 110 years, a lot has changed — but one thing that’s remained
constant is our hands-on, family approach to doing business. That tradition of care
and commitment continues today as we embrace the future with the latest AI
technology, making our operations smarter, faster, and more efficient than ever,” he
says.
Ewing’s Seafoods is a locally-owned and progressive enterprise that is planning
confidently and imaginatively for the next century of innovation, tradition, and
success by delivering exceptional seafood products to hospitality clients, delis and
other retailers, supermarkets, including Sainsbury’s, and the wider public from its
hugely popular shop on the Shankill.
It sources fish and other seafood from local trawlers in Kilkeel, Co Down, Northern
Ireland’s main seafood hub, as well as from Portavogie and organic salmon from
Glenarm.
The company remains focused on the highest global standards for quality food,
processing and safety for consumers. This passion has earned the business the
British Retail Consortium’s (BRC) hugely important double A star accreditation over
upwards of a decade, the highest certificate for a food business.
Crawford explains: “BRC prescribes quality, safety and operational criteria to ensure
that food manufacturers fulfil their legal obligations and provide protection for the end
consumer. It was awarded to us following the most rigorous inspection by an
experienced panel of experts. We continue to hold the accreditation.
“It means all our customers in both retail and food service can count on Ewing’s for
supreme quality fish and seafood processed to the highest globally rated hygiene
and safety standards.
“I believe that we were the first fish and seafood business in our sector here to
achieve this influential certification,” adds Crawford.
The company operates its own state-of-the-art smokery at its Belfast plant for curing
fresh fish especially its acclaimed salmon and cod. It has been smoking fish since its
establishment in 1911 and knows everything about the process. The overall
investment also included a purpose-designed high-care packaging facility and an
extensive additional freezer.
The delicate process involves a unique cure created by the company. Fish is smoked
slowly over oak and beech wood chips for around a week.