True Gelato in The Square in Ballyclare has won the ‘Best Newcomer Award’ for its vanilla gelato in the prestigious National Ice Cream Competition organised by the Ice Cream Alliance.

“Wow! What can I say! We are both absolutely overwhelmed and delighted to have been awarded 1st Place for our Vanilla gelato,” commented Karl Wilson, who co-owns True Gelato with his brother Ryan. “We entered seven categories and have also received diplomas for these other entries. This achievement will be a great addition to our True Gelato portfolio which we strive to continuously improve.”

The Wilson brothers have been in the newsagent, card and gift industry for 20 years in Ballyclare, Co Antrim. The True Gelato venture was born in 2017 through their yearning for delicious, unique ice cream. After many family holidays to Cyprus, Karl and Ryan developed a new affiliation and friendship with a local Gelato Parlour in Paphos. They loved the taste, the texture, the variety and the fact that this was potentially a new concept that could be launched back in Northern Ireland.

“True Gelato is a homemade artisan ice cream, freshly produced by ourselves on site in Ballyclare,” continued Karl. “We’re supporting local businesses from whom we purchase our milk and cream. Each variety is free from additives, preservatives, colourings, palm oil and vegetable oil.”

In addition to the parlour in The Square, True Gelato also has an events trailer and an Ice Cream Cart allowing the brothers to serve their gelato at parties and events. They currently create 53 flavours.

The National Ice Cream Competition is held every year by the Ice Cream Alliance (ICA), the UK trade association for the ice cream industry. Hundreds of products are submitted across thirteen categories ranging from Best Vanilla (84% of ice cream parlours rate this their best-selling flavour) to ‘Alternative’ category products which includes those free from the top 14 allergens, dairy-free, low-fat, high-protein, no-sugar, and others. The ‘Newcomer Award’ is for a business new to the sector (opened within last three years).

“Congratulations to Karl and Ryan Wilson and all the team at True Gelato,” commented Zelica Carr, ICA CEO. “There was very stiff competition. This category saw some outstanding entries and the judges were hard pressed to choose a winner.”

The National Ice Cream Competition has been running for 75 years and bestows a badge of quality and excellence on all those that win. It was judged by 43 experts over two days at the Ice Cream and Artisan Food Show 2020.

For further information about True Gelato visit: www.truegelato.co.uk

For more information on the ICA visit: www.ice-cream.org

Cups of a different kind are being raised in celebration at Bailies Coffee Roasters as two of its expert coffee employees have scooped the top accolades from The Speciality Coffee Association (SCA).

Sarah Hannaway was crowned Irish Barista Champion 2020, while Bailies head roaster Stephen Houston was named Irish Brewers Cup & Irish Aeropress Champion 2019.

Founded more than 20 years ago, Belfast-based Bailies Coffee Roasters, a Food NI member company, has become one of the UK and Europe’s leading specialty roasters supplying to trade, companies and the public. From sourcing and import to roasting and brewing, Bailies follow their coffee from cherry to cup and are one of a handful of roasters dedicated to continuing direct trade with farming regions.

Jan Komarek, Director and Green Bean Coffee Buyer said: “From sensory skills and roasting competitions, the SCA coffee championships are notoriously difficult and time-consuming. But they are worth all the preparation as they promote some truly amazing talents.

“Russell Bailie, the owner and managing director, has always been supportive of Barista competitors and the first successes date back to 2004 when Sarah McCandless of Clements Café won the UK Barista Championship.”

“At Bailies, we are incredibly lucky to have not one, but two such talents amongst our team at present. The time and dedication Sarah and Stephen put into these competitions emulates their passion for coffee which is the key factor behind their successes over the last year. It will also be fantastic to see locally roasted coffee on the world stage in Melbourne where Sarah has the opportunity to be crowned World Barista Champion.”

Sarah credits the company’s passion for great coffee and attention to detail for the wins at the SCA Irish Barista Championships held in Dublin recently.

“I am delighted and honoured to have been named Irish Barista Champion 2020. Bailies Coffee Roasters share my dedication to the perfect coffee. That ethos has fully supported my hard work and preparation for this competition,” she said. “I can’t wait to take my coffee to the World Championship in Australia later in the year!”

To win these prestigious titles requires more than just popping the kettle on and cracking open a jar of instant.

Experts, like fully-qualified Specialty Coffee Association of Europe Trainer Sarah, have elevated coffee making to an art form.

The SCA competition required entrants to make three beverages in an allocated amount of time in front of several judges. Competitors must also talk through their coffee, why they chose it, and relevant information about the coffee while preparing their drinks.

In each round competitors present a 15 minute routine in which they must prepare and serve a total of 12 drinks. Four espresso, four milk beverages, and four ‘signature beverages’. These are four sensory each of the judges. The four judges award points on a variety of factors including the taste and balance of the barista’s beverages as well as their presentation. A technical judge grades their technique and cleanliness in the national championships. The judges’ points are totaled to produce a final score for each barista.

Sarah said: “You are under pressure and you really need to know your stuff as the judges are industry experts. Thankfully, having been working as part of the Bailies Coffee Roasters team since 2017, I have received gold standard training.

“Our close-knit team is proud to be sourcing coffee from some of the world’s best coffee producers, and building ethical, sustainable long term relationships with coffee farming communities committed to quality coffee production.

“For this competition, I selected a Honduran naturally-processed coffee from a female-led farm in San Jacinto that we at Bailies have a Direct Trade relationship with. So it is poignant to be celebrating the coffee in such a way as to win the championships with it.”

Stephen Houston has been Bailies Head Roaster for five years. He is no stranger to coffee competitions having competed in the SCA Irish Brewers Cup Championships in 2017 and 2019, winning both titles and at the time of writing is the current recipient. Stephen is also part of the advisory council for the Coffee Roasters Guild which is comprised of industry leading experts from around the globe.

On being named Irish Brewers Cup & Irish AeropressChampion 2019, Stephen said: “My core role at Bailies is roasting and quality control. That attention to detail and desire for innovation drives industry progression. It’s gratifying to be recognised for the hard work the team put in every day. Ultimately, we are driven by our sense of responsibility to the coffee farmers and our passion for ensuring pleasurable coffee experiences and satisfied customers.”

 

The Echlinville Distillery is expanding its award winning Dunville’s Irish Whiskey portfolio with the release of a Cask Strength expression of its iconic 12 year old Single Malt. Dunville’s PX 12 Year Old Cask Strength Single Malt Irish Whiskey is finished in Pedro Ximenez sherry casks and bottled at 55% abv and has already been awarded a Category Win at this year’s World Whiskies Awards. Priced at £108, the first single cask bottling of approximately 300 bottles is available only from The Echlinville Distillery shop, either in store or online at https://shop.echlinville.com/ Dunville’s brand ambassador Jarlath Watson said: “When we revived the Dunville’s whiskey brand in 2012 we did so with the promise not to compromise in our desire to produce the finest whiskeys conceivable. We are staying true to that ethos with the release of Dunville’s PX Cask Strength. This is an intense, perfectly balanced, spicy, fruity, luxurious, sherry bomb of a whiskey that will sit proudly alongside the very best whiskeys of its genre. “This release of around 300 bottles at 55% abv is only the second single cask whiskey from Dunville’s, the first being our 18 Year Old Port Mourant Rum Finish which was launched last year. We are excited to reveal that we are working on further releases in the Dunville’s Single Cask Series, a series of single cask whiskeys that will showcase the very best whiskeys in the Dunville’s warehouse and give our customers what they want – exceptional Irish whiskey, uncompromised and bottled at its optimum strength for the best possible quality and flavour. “We firmly believe that PX 12 Cask Strength and the releases that will follow in the next few months further enhance Dunville’s global reputation, with each release helping us take another step towards restoring Dunville’s ‘The Spirit of Belfast’ to its rightful place among the world’s best whiskeys.” Speaking about Dunville’s decision to release this cask strength expression of their already popular PX 12 single malt, Jarlath continued: “Dunville’s PX 12 Year Old standard expression has always been very well received but we also know there is a desire out there among the Irish whiskey community for a cask strength expression, so we are delighted to introduce PX Cask Strength to the Dunville’s portfolio.” Dunville’s PX 12 Year Old Cask Strength Single Malt Irish Whiskey is available exclusively from The Echlinville Distillery online at https://shop.echlinville.com/products/dunvilles-px-12-year-old-single-malt-cask-strength  or in-store at 62 Gransha Road, Kircubbin, Co. Down, BT22 1AJ. Distillery Shop open 11.30am-5pm Monday to Saturday. For more information visit www.dunvilleswhiskey.com Tasting Notes for Dunville’s PX 12 Cask Strength Single Cask Single Malt Irish Whiskey Colour – Beautiful deep, dark, rich amber gold. The colour screams of the intensity of what is to come, and it does not lie. Nose – Full of fruit. First dark fruits, cherries, plums, raisins, figs, then apricots, marzipan, caramelised stewed apples, pear drops and that candied orange grace note that is a constant across the Dunville’s range. The fruits merge with the incoming spices, cinnamon, clove, nutmeg and muscovado sugar to give the most glorious Christmas cake aromas, all wrapped up in wonderful clean oak wood. Palate – Intense soft fruits, black cherries, caramelised orange peel, apple strudel, dates. Perfectly balanced with dark chocolate, demerara sugars and liquorice and a hint of mint, and all the way through that rustic cask char influence and PX sweetness that elevate this whiskey to something truly wonderful. Finish – The length and intensity of the finish speaks of the quality of those PX casks. The dark fruits, sugars and spices all carry through with the oak char in almost perfect harmony, enveloped in a syrupy PX sweetness that carries the finish through for almost an eternity. Overall – Dunville’s PX 12 Cask Strength is an intense, perfectly balanced, spicy, fruity, sherry bomb of a whiskey that will sit proudly alongside the very best whiskeys of its genre.

A new vegan friendly range of natural and nutritious drinks has just been launched by Born Maverick Beverages, a recently established small business in Northern Ireland.

The Belfast-based enterprise, which has a strong commitment to sustainability, ethical business and the environment, has introduced the three-strong range of products under the Púr-Nature’s Wonder Drink brand in fully compostable packaging.The company is a Food NI member.

The new business and the beverages have been developed by Azhar Murtuza, an international post graduate student from India specialising in biotechnology engineering with International MBA at Queen’s University in Belfast.

“The key ingredient in the warm drink, which helps to relax and soothe the body naturally, is finger millet, a cereal widely grown in India and Africa. Finger millet is rich in amino acids, vitamin D, fibre, calcium and iron. It is anti-oxidant, gluten free, dairy free and fat free. The drinks are the best non-dairy source of calcium compared to other grains. The dietary fibre helps with weight loss and obesity, he explains.

“The wholesome drink is made by adding hot water to a compostable bag in a cup, squeezing to extract the full flavour, stirring and allowing it sit for five minutes. The three flavours are the outcome of extensive trialling with local focus groups to find the most appealing tastes,” he adds.

Mr Murtuza graduated in biotech engineering in India before enrolling for an International MBA at Queen’s in Belfast in 2016. He brought with him to Belfast an interest in developing natural and nutritious products with sustainable environment in food industry.

Regular consumption of finger millet is said to be especially good for bone health and to keep diseases such as osteoporosis at bay and could, thereby, reduce risk of fracture.

“The main problem with finger millet is its taste. I had to find an ingredient to counter the millet’s taste and looked at number of options and settled on coconut sugar which has a very low GI for sugar control” adds Mr Murtuza.

In 2018, he set up Born Maverick to develop and market Púr-Nature’s Wonder Drink, the outcome of his knowledge and research.

He continues: “I was also conscious of the need to produce outstandingly tasty drinks which consumers would enjoy along with the health benefits. All the ingredients used in the drinks are natural and sourced by me. This means I have complete control and ensures total traceability and provenance. The drinks are also made without additives or any preservatives.”

The company developed the drinks using an Invest NI Innovation Voucher which provides funding to enable a company to link with a university or college in creating a new product. Born Maverick tied up Northern Ireland’s food innovation centre at the College of Agriculture, Food and Rural Enterprise in Cookstown, county Tyrone.

Mr Murtuza has also been backed by Invest NI’s ‘From Student to First Sales’ programme that encourage university students in the creation of original products.

“I’ve found Invest NI immensely supportive in my work to develop the new beverages,” he says.

Each 30g pack (RRP £3.99) contains three compostable bags and has a shelf life of four months once opened. There arecurrently three flavours – Cacao and Mint, Raspberry, and Ginger. He has other new products such as vegan friendly popsicles and prawns made out of seaweed in the pipeline.

Glastry Farm Ice Cream, the leading luxury ice cream and sorbet producer in Northern Ireland, has won business with the prestigious Powerscourt Estate and Distillery in the Republic of Ireland.

Glastry, a farm-based producer based at Kircubbin in county Down and a Food NI member, is supplying a range of ice creams and sorbets to the high-end restaurant on the estate which is also close to two championship golf courses near Enniskerry in county Wicklow.

“We are delighted to have won this important business from such a significant operation with a successful Irish whiskey distillery and popular visitor centre on the vast and picturesque estate,” says Will Taylor, the founder and managing director of Glastry dessert ice cream and sorbets which have won a host of awards including from Great Taste and Blas na hEireann, the Irish National Food Awards.

“We are supplying a range of ice cream and sorbets for use in the estate’s successful restaurant in what is an immensely important deal for us which resulted from our longstanding contacts there,” he adds. “The distillery and estate is becoming a major tourist attraction in the Republic.”

Glastry, in addition, has launched its first vegan product, a Raspberry Ruffle sorbet, based on an original product which won gold at the Blas na hEireann Awards.

“The new version of the sorbet is a response to the growing market trend towards free from foods,” adds Mr Taylor.

Powerscourt Distillery, a £15 million development, features a state-of-the-art distillery and stylish visitors’ centre which opened in 2019. The distillery is now distilling Irish whiskies under the Fercullen Brand and is housed in the old mill house on the magnificent estate. It uses mineral water from a nearby well.

The distillery also uses three custom-designed copper stills, while the visitor centre includes six individual tasting rooms, a  gift shop and café facilities.

Glastry Farm Ice Cream is among the most successful Northern Ireland farm diversification projects. The company is now a leading supplier to high-end hotels and restaurants in Northern Ireland and the Republic. The ice cream is produced from milk from the farm’s 300-strong pedigree herd on 150 hectares feed mostly on grass.

“We have total control of the process from the grass and clovers that the dairy cows eat, to the composition of the final product,” Will continues. The company is run by Will and wife Cynthia while Gareth and his wife Liz look after the farm.

Other accolades have included UK Grassland Farm of the Year and Northern Ireland Dairy Farm of the Year.

It’s September in the next episode of UTV’s Rare Breed – A Farming Year and the farming families are travelling to various arts and parts for shows and sales – The Greggs leave Co. Antrim and head to Tyrone, and Jack Smyth does the opposite, leaving Tyrone for Co. Antrim.The Hodges are sorting the bees for winter and the McConnells are scanning cows for calves.

We’re off first to Dungannon where the Gregg family from Cloughmills are taking part in the Northern Ireland Calf Fair in Dungannon.   Wallace and Joan have their hands full with four children and five calves! This is a popular competition showcasing the young handlers’ skills and knowledge.  Eight year old Simon comments, “I’m nervous, and it’s fun at the same time.”  He sets a high standard, so can his siblings keep up? James and Isabella compete against Simon and 14 year old Amy takes part in the last handlers’ class.  Wallace gets caught out, “I was away trying to get away from my children but they found me!”  All the children have a great day.  

September is a key time for selling sheep, so next, we head to Ballymena Mart, where Jack Smyth has travelled from Tyrone to sell some Suffolk ram lambs. He’ll find out if his strategies and planning in 2019 have paid off. He explains, “This type of sheep is not for the show ring, but for the sale ring.” Find out what girlfriend Emma has to say about his day!

September also marks the start of the beekeeping year. The harvest is over and outside Newtownards, Valentine and Chris Hodges are preparing the bees for the winter.  The have some unwelcome visitors in the hive in the form of varroa mites, which are very destructive to the bees, if left untreated. The bees need to have a healthy winter, so Valentine and Chris are fumigating the hives to get rid of the infestation.  They then secure the hives for the winter.

Finally in the Belfast Hills, Mark McConnell and his dad Philip are with vet Cahir McAuley who is scanning cows to see if they are pregnant.  Mark makes notes of all pregnancy details in his ‘wee pink book’ with a llama picture, which his girls bought him. He’s looking forward to plenty of calves in springtime.  

UTV’s Mark McFadden narrates the series, sponsored by Moy Park.   Rare Breed – A Farming Year continues on Thursday 5th March at 8.30pm on UTV.