Linden Foods, a Northern Ireland specialist in premium meat products for major retailers, has won a top award in the influential Food Management Industry Today (FMT) awards.

Based in Dungannon, county Tyrone, Linden won the Best Red Meat Product for The Daddy of all Steaks created for Marks and Spencer.

Linden was also highly commended in the following categories:

Best New Product Development for Marks and Spencer Food Vietnamese Pork;

Best Red Meat Product for Marks and Spencer Food for Wagyu Fillet Steak;

Best Red Meat Product for Marks and Spencer Food for Large Beef Wellington;

Best Red Meat Product for Marks and Spencer Food King Arthur Roasting Joint; and

Best Poultry Product for Marks and Spencer Food for Chicken Schnitzel.

In addition, Linden was a finalist in the New Product Development for Pork Saltimbocca.

Linden Foods, now part of Ireland’s ABP, has long been a market leader within the Northern Ireland fresh meat processing industry, sourcing and processing top quality beef and lamb.

The 2020 Food Management Today Industry Award winners with guest presented by top chef Michel Roux Jr. at a gala luncheon in the Royal Garden Hotel, Kensington, London.

Winners of the awards, as voted for by the readers of Meat Management’s sister magazine Food Management Today, were judged by industry experts.

The annual FMT Food Industry Awards recognise the hard work and excellence of food processors and manufacturers across the UK food sector as well as trade organisations, ingredients suppliers, machinery and equipment companies, packaging, product innovations, people and training.

Many of the UK’s leading companies and retailers participated and key food industry movers and shakers came together at the Awards Ceremony to celebrate the best of the best.

The awards are in two parts. Readers are invited to vote in seven categories, while manufacturers and retailers can nominate products for entry into one or more of the nine product categories which will be judged by industry experts. The product categories for 2020 were judged at the test kitchens located at the Harper Adams Regional Food Academy.

Food Management Today editor, Pam Brook, said: “These annual awards are eagerly anticipated and have become a great success story. They are truly unique and represent the highest standards in product, service and innovation across the sector. The awards offer a brilliant opportunity to recognise the work that is going on and the progress being achieved in so many areas.”

It’s November and that means the penultimate episode of this year’s Rare Breed – A Farming Year on UTV, with this episode seeing our farming families brave the colder weather to continue their important winter work.

We’re off first to the Beef and Lamb Championships at the EIKON Exhibition Centre where Tyrone Farmer Jack Smyth is showing two of his own animals, as well as helping other farmers with theirs.  It’s a busy time, “You do nothing for two hours and then everything has be done in 5 minutes! “Jack laughs, as he races round looking for black spray paint!  We also find out about little superstitions that Jack has, borne out of earlier successes in the show ring.  Find out if the successes continue for him!

In Crossgar, Robbie Neill is just coming off a night shift at the fire station and before he even goes home, he calls in to feed his pigs housed at his grandfather’s old farm. They all tuck in to their meal and raw vegetables, and Robbie explains the wisdom behind individual buckets for certain bossy pigs!

Back in Newtownards, Valentine Hodges is in her kitchen working with the honey.   She’s jarring up honey for sale at the various winter markets she will attend. She pours very carefully commenting, “the bees worked very hard to make this,” and ensures none goes to waste.  She explains the science behind why honey is so good at treating winter coughs and colds.  After jarring up 30 pots of lovely clear honey, Valentine sets to work using the beeswax to make hand lotions and moisturisers. She claims not to like cooking, but loves making up these recipes!

Mark McConnell is at his own farm outside Antrim this week, where vet Cahir McAuley is scanning his female llama herd for pregnancies.  Mark highlights how well natured the llamas are and that they are very low maintenance when it comes to giving birth.  He also talks about selling single male llamas to sheep farmers as they are great at protecting a herd.  He says, “I’m looking forward to lambing and calving in February when the whole cycle starts again.”

Finally we head to back to Tyrone where Eimear McGovern is in her farm shop in Omagh.  It might be too early for some but Santa is on her mind as the shop is open for a special evening toy sale. She talks about being a manager so young in the shop, but says she “can stand on my own two feet, and work with them the very best,” when talking about customers trying to get the better of her.  Sister Orlagh also works part time in the shop and both are enjoying the toy sale along with the other staff. Orla says, “I’m thankful to have her as a boss and my sister.”  The sale goes well.

UTV’s Mark McFadden narrates the series, sponsored by Moy Park.   Rare Breed – A Farming Year continues on Thursday 2nd April at 8.30pm on UTV.

Posh Nosh is one of Ireland’s leading catering companies. Whether you require delicious food for a corporate event, wedding or party, we will offer you the same professional advice and personal service throughout.

Posh Nosh has over 30 years’ experience in creating fabulous food and delivering innovative events. We are passionate about using quality ingredients sourced from local suppliers. We pride ourselves in exceeding our client’s expectations thus gaining a reputation of which we are incredibly proud.

Our second-to-none service and meticulous attention to detail from our team, will guarantee that your special day will be much better than anything you may have wished for.

Due to our vast experience in catering in many venues throughout Ireland, we know that you want a ‘one-of-a-kind’ day to remember. Our professional team will be on hand to help you achieve this. Our menus offer an extensive selection of choices for your wedding, from canapés through to supper, and everything in between. Even brunch the day after!

Our skilled chefs are always looking for new dishes to offer and will be more than happy to discuss what you might have in mind to design your ideal menu.

Why did we do it?

We at posh nosh over the last 30 years have constantly innovated and back in 1989 we were one of the first catering companies around and being ahead of our time in plating meals. We offered restaurant quality meals in

We have offered a pantry range over the years, but the COVID-19 has forced us into development stage in a quick away, we over night opened shop and are our continually developing our menu product offering and the packaging.

“We have always dabbled in this pantry this is the first time we have found the time to launch our online pantry. We hope this will help our local community, staff and friends. Being in the hospitality industry we are being hit the hardest and we are doing all we can to keep our staff in employment in this unchartered times” Lynda Sherwood, Owner  Posh Nosh Ireland.

“It is tough time for any business, hospitality and events are being

“We are in a perfect position to provide a service to our local community in their and our time of need. We are delighted, to have developed our Pantry menu on our new online format. In terms of COVID-19 we have taken every precaution that we can, we have reduced staff on our base in Bangor so at a max we have 3-5 people on site. When collecting meals, we have our catering van that means a no touch approach to this, no doors no waiting in stores in crowded areas, we are totally cashless. Of course we are continuing our high standards of food hygiene and maintaining our 5 star hygiene rating.” Philip Davison Front of House Manger Posh Nosh Ireland

This week Menu: (bookable until Saturday)

Chicken Curry (family pack- feeds up to 4 people) £22.50

Chilli Con Carne – Family pack (feeds up to 4 people)£22.50

Pasta Bolognese with coleslaw (Family pack, serves up to 4 people) £22.50

Chicken with Bacon & leek and creamy mash (Family pack feeds up to 4 people) £22.50

VEGAN Thai Green Curry, with sweet potatoes chickpeas and spinach (family pack feeds up to 4 people) £20.00

 

Next week menu (will be online from Thursday):

Beef Italianne with rice £22.50

Slow cooked tender pieces of beef tomatoes & black olives and freshly steamed rice

Ramp of Lamb & Mashed potatoes £22.50

Roasted Rump of lamb with red wine rosemary & green lentils

Green Thai Chicken & Rice £22.50

Chicken breast pieces with fresh coriander, coconut milk juniper & chili

Pork Calvados with freshly steamed rice £22.50

Pieces of pork fillet in an apple & calvados cream

Selection box – all 4 dishes for £22 for individuals

 

Mother’s Day Package:

3 Course Mother Day Menu From £8.50 (contains 4 meals)

Soup -Velvety Carrot and Coriander soup

Main Course -Daube of Beef, slow cooked with baby onions & bacon lardons, with creamy mashed potatoes

Dessert – Rich Chocolate Brownie

All meals are easily microwaved, cooked in a bag or saucepan and ready within minutes. They are prepared in our 5 star hygiene rated kitchen.

The Logistics:

 It is packaged in our sterile kitchen – into boxes – it is then labelled and placed in out blast chiller

It will last 3-4 days in your fridge most products can be frozen

Bulk orders can be given a bespoke package by calling or emailing us

We are able to mass produce meals if required (500+ a day)

 

Collections from next week take place on  Tuesday & Friday between 3-6pm

Collected from our trailer (no contact no doors outdoors)

Delivery available 6-8.30pm and we will cover Belfast, Comber, Ards, Donaghadee & Bangor

COLLECTION:

All meals must be collected from : unit 15, 16 Balloo Ave, Bangor BT19 7QT

Time : between 3 -6pm

Please note all meals are to be collected from our posh nosh trailer, which will be located outside our offices therefore no doors handles or confined spaced to tackle, making this this a great way to get a tasty meal with no hassle.

Contact details

07703728877

028 9145 9090

info@poshnoshireland.com

www.poshnoshpantry.com

Award winning Burren Balsamics from Northern Ireland has launched two unique new products – Balsamic Salt and Balsamic Sugar.

The distinctive products join an extensive and successful portfolio of balsamic vinegars developed by the small company at its based near Richhill in county Armagh. The company’s range is now sold throughout the UK and in the Republic of Ireland.

These innovative new ideas have been created by owner Susie Hamilton Stubber and Chef Director Bob McDonald. The salt is made with Halen Mon Sea Salt from Anglesey in Wales.

“We tried a variety of other salts,” says Bob McDonald, “but the only one that worked well for us was HalenMon. I found it to have the perfect texture for our new product,” he adds.

The salt is for use in cooking as well as a condiment and is wonderful sprinkled onto a steak before cooking.  We would also recommend it’s use for seasoning of salads and tomatoes.  

The sugar, made with British caster sugar, was initially created to go with strawberries – an idea taken from the Italian classic of Balsamic and strawberries.

Mr McDonald continues: “Balsamic vinegar on strawberries tastes great but tends to not look quite so appealing which led us to create Balsamic Sugar – this looks and tastes great,” he says.

The products are available in 100g tubs for the salt and 250g for the sugar. The vinegar is the best quality Balsamic imported from Modena, Italy.

Burren Balsamics was established in February 2014 by Mrs Hamilton Stubber, a passionate foodie, to develop a range of producing a novel range of fruit infused balsamic vinegars which use as many locally grown ingredients with zesty flavours as possible.

The fruits include Armagh (PGI) Bramley apples and quality fruits from local farmers such as blackcurrants, strawberries and blueberries. The vinegars use only natural whole fruits for flavour and are available in distinctive 250ml bottles.

The company has also launched a novel range of White Italian Condiments.

It has won a string of national and international awards for the quality, innovation and taste for the balsamic vinegars. These include UK Great Taste Awards and also Blas na hEireann Irish National Food Awards. It has also featured as major food shows in Britain and the Republic including the recent Fine Food North at Harrogate. As a result, Burren Balsamics now supplies many delis and leading chefs in Britain and the Republic.

Baked in Belfast, the Northern Ireland specialist in unusual and handcrafted jams, relishes and chutneys has won three medals in the influential World Marmalade Awards. The small company has now won a total of 32 medals in the annual awards held at the historic Dalemain, Estate near Carlisle in England.

The company, which is based in Enniskillen, county Fermanagh and is owned and run by Suzanne Livingstone and husband Keith, won silver for its Calypso Marmalade, bronze for Gin and Tonic Marmalade and was highly commended for its Mojito Marmalade. The gin and tonic marmalade has now won seven medals in the world awards.

Mrs Livingstone, commenting on the latest awards, says: “We are absolutely delighted with our latest successes at the world’s most influential competition for marmalade producers.

The awards will help us as we continue to heightenawareness and sales in key markets such as the UK and Ireland. We continue to be the most successful producer of original and outstandingly tasty marmalades at these important awards.

Baked in Belfast was among more than 3,000 entrants from over 40 countries to the awards, held at the historic Dalmain Estate, near Penrith in Cumbria, for more than a decade.

The quirky awards were founded in 2005 by Jane Hasell-McCosh with the initial idea of preserving, growing and widening one of the most British of customs – making marmalade. They have gone on to generate a following a worldwide following.

The awards are centred on Dalemain Mansion; a Georgian stately home lived in by the same family for over 300 years, which also happens to hold a very rich archive of marmalade recipes.

The artisan awards promote small scale marmalade makers using the open-pan method. Judged by an influential panel, these awards put marmalade makers on the map, and winners can display their gold, silver or bronze award roundel on their jars, a huge marketing gift that declares their marmalade one of the best quality preserves in the world.

It is the world’s premier marmalade competition and attracts entries for most parts of Europe, South Africa as well as the US and Japan. This year there were no fewer than 15 categories.

Baked in Belfast was established in 2011 and also specialises in unique handcrafted pottery.