A Henderson Foodservice coffee partnership with Hastings Hotels, which began in May 2018, is marking one million cups of coffee enjoyed by customers and guests.

 The Mallusk based foodservice company has had a close working relationship with Hasting Hotels for many years and the hotel group commissioned Hendersons to research and supply a signature premium coffee blend to be used throughout their seven strong portfolio of hotels and restaurants.

 Named the ‘Hastings Triple Cert Bean,’ the coffee is supplied exclusively to customers in Ireland through the UCC coffee brand and delivered via Henderson Foodservice.  It’s officially certified by the Soil Association, Rainforest Alliance, and the FairTrade Organisation, validating that it has been sourced ethically and reliably before travelling to Northern Ireland where it is roasted locally.  

Additionally, the Observatory cocktail lounge in the group’s Grand Central Hotel, known for its stunning views of the city and exclusive clientele, is the only location in Northern Ireland to offer a luxury and specially curated coffee blend, Grand Crü. 

Howard Hastings, managing director of Hastings Hotels,said he was thrilled with customer response to their unique coffee solution across all group hotels:

“By working closely with the team at Henderson and UCC and taking the time to create something special, we’ve been able to offer our guests an exclusive coffee blend which can only be found in our hotels. Distinctive coffee flavours and trends are becoming more popular than ever and some of our properties have set up special tasting evenings with expert sommeliers delivering talks and tasting advice – even matching coffee with chocolate and wine.”

Henderson Foodservice managing director Cathal Geoghegan added, “It’s been an excellent partnership with Northern Ireland’s leading collection of hotels with customer feedback and sales to date clearly demonstrating the success of the bespoke coffee blend. We’re also delighted to provide full barista training and machinery maintenance for both front of house and management staff ensuring quality support for this exclusive coffee brand.”

The Hastings Triple Cert Bean coffee blend is available in all Hastings hotels, The Percy French and Cultra Inn restaurants whilst Grand Crü is served only in The Observatory, The Grand Central Hotel.

Foyster Stout has just been launched in Northern Ireland featuring unique Irish Flat Oysters harvested from Lough Foyle, which lies between county Derry and Donegal in the Republic of Ireland on the River Foyle.

The rich and creamy Irish stout (5% ABV) is a collaboration between Derry’s award winning Walled City Brewery, a Food NI member company, and Sippy Fest, the organisation behind the city’s biggest annual celebration of local craft beers, gins and other spirits as well as artisan food.

“Our aim in creating the new stout was to harness distinctive Lough Foyle Flat Oysters, a unique Derry product that’s beenexported to France for generations,” says Sippy Fest’s Connor Doherty. “It’s a phenomenal local product that’s prized there. James Huey, the founder of Walled City Brewery, was also aware of the popularity of oyster stout particularly in the US and saw an opportunity to develop an old style beer in Derry.

“Foyster Stout is something quite different because of its provenance of its ingredients especially the wild oystersgrown in Lough Foyle. We use the complete oyster to help clarify the stout, which is also packed with protein,” he adds.

“It’s also the first time that Sippy Fest has become involved directly in craft beer production. Walled City Brewery has a marvellous track record in the creation and brewing of excellent local beers that reflect Derry’s traditions and so it was great to be working with James Huey and his team on the new beer.”

Mr Doherty continues that the stout doesn’t taste of or have the aroma of oysters. “It’s a really creamy, decadent stout. it’s very subtle. We are the first to create a stout from a native Irish oyster,” he adds.

Walled City Brewery was formed in 2015 by Mr Huey and wife Louise and has since developed a portfolio of original beers. It also operates an award-winning restaurant and a successful homebrew academy, the first in Ireland.

The brewery has already developed a reputation for innovative beers, especially those reflecting the city’s rich traditions. Beers have been named after Derry’s colourful history. Boom harks back to the Siege in the 17th century and Stitch to the area’s history as a global manufacturer of shirts. He’s even created a unique beer based on a recipe from 1689 that he found in the city’s archives and special brews highlighting the hugely successful Derry Girls TV series.

Henderson Wholesale has launched its 2020 Fresh Innovation Awards programme with winners set to be announced on May 15 at this year’s Balmoral Show

The awards, now in their eighth year, honour local farmers, growers and suppliers who work with Henderson Wholesale’s Fresh Team to further improve customer product ranges in SPAR and EUROSPAR supermarkets throughout Northern Ireland.

The initiative features seven categories including Own Brand Supplier of the Year which rewards food companies who help improve and revamp the ‘enjoy local’ and The Kitchen brands, the Product Innovation Award highlighting those who shake up how we use local ingredients to produce homemade and entirely local ranges and the CSR focussed Tomorrow Matters Award.

New for 2020 is Fresh Produce Supplier of the Year which seeks to recognise dynamic farmers, growers and wholesale suppliers who produce and/or distribute innovative and convenient great tasting product ranges.

Other retained categories are Excellence in Regional Delivery and Overall Supplier of the Year whilst criteria for the Young Food Innovator award has been tweaked to include talented individuals aged up to 35.

Television news presenter and co-host of BBC’s Home Ground programme, Jo Scott is MC of the awards breakfast at Balmoral and awards programme judges are; food writer, Sam Butler, Irish News Business Editor, Gary McDonald, DAERA Head of Future Food Policy, Joy Alexander, Food NI’s Michele Shirlow and Ulster University’s Dr Lynsey Hollywood. Chair of the panel is Henderson Wholesale’s Fresh Food Trading Controller, Nigel Dugan.

Neal Kelly, Henderson Group Fresh Food Director launched the 2020 awards alongside Gordon McAtamney from butchery company K&G McAtamney who last year picked up the top award, Overall Supplier of the Year. Urging suppliers to enter this year’s awards programme Neal said:

“Our local suppliers are essential to the growth of our wholesale business and the Fresh Innovation Awards recognises and honours the pioneering work they undertake to push the boundaries in fresh food production and how they wow our customers with new and superb quality product ranges.

Local suppliers to Henderson Group can enter the Fresh Innovation Awards viawww.freshinnovationawards.com.

SPAR Northern Ireland owned by the Henderson Group will once again support the Balmoral Show as a Platinum sponsor, offering visitors an extensive programme of family fun with taste testing from local suppliers alongside performances and entertainment in the SPAR Arena.

Patrick Doody, Henderson Group Sales & Marketing Director added, “We’re thrilled to once again be part of the largest show in the agri-calendar and are looking forward to showcasing our brand and our passion for local produce.”

Tourism NI is delighted to open registrations for a specially developed Food and Drink Experience Development workshop at three locations across NI. These 1 day workshops are aimed at businesses who want to create or further develop unique Food and Drink tourism experiences, for visitors to Northern Ireland. The programme is designed to support industry to: Understand our Giant Opportunity surrounding Food and Drink experiences in Northern Ireland. Develop saleable ‘Giant Taste’ Food and Drink experiences. Collaborate to enhance the attractiveness of Northern Ireland as a world class Food and Drink destination. Dates and Locations This workshop will be delivered from 9.30am – 4pm on the following dates and locations: Wednesday 25th March, Corick House Hotel and Spa, Clogher Thursday 26th March, Orange Tree House, Greyabbey Thursday 2nd April, Beech Hill Country House, Derry~Londonderry Please select the session which best suits you by clicking ‘find out more’ below and following the registration instructions. Each session will cover: Opportunities around local food and drink and how to deliver an authentic experience to visitors. Motivations and expectations of visitors with regards to food and drink tourism. ‘Saleable’ experiences and how ‘buyability’ can be improved. Best practice examples, both at home and international. Insights from other destinations as to how they communicate their food and drink stories. Opportunities for collaboration and creation of food and drink experiences. Who should attend? Individuals within tourism and hospitality, wishing to enhance or create Food and Drink focused visitor experiences. Food and Drink businesses that are seeking to develop and collaborate within the tourism sector. Find Out More HERE

 

 

Multi-award winning Irish Black Butter has strengthened its market positions in Scotland and England as a result of new retail deals there. The artisan producer of a savoury sauce, listed by the UK Guild of Fine Food in last year’s Great Taste Awards as one of the top products, has lined up from its participation at the recent Scotland Speciality Food Show in Glasgow. Alastair Bell, founder and managing director of Irish Black Butter, the small artisan company he established in 2017, describes the deals as “encouraging green shoots of activity.” The new deals include retailers at Loch Lomond and the Isle of Skye “In addition. I am also seeing benefits from being listed with Craic Foods on the Artisan Food Club in the shape of new business in Lancashire,” Mr Bell continues. “We are now steadily developing a network of delis, independent retailers and cafes using our products which include peanut butter spread, a prize winner in the Scotland Speciality Show. “The new business is the outcome of hard work in Britain and our commitment to taking part on food shows across the country with Invest NI and Food NI,” he adds. It will also be presenting its products at the UK Guild of Fine Food’s Fine Food North food show in Harrogate next month.

Captain Jack’s Fish and Chip Shop in Portaferry, Co Down has taken the top gong at the Northern Ireland Fish and Chip Shop Awards. After winning the Best Fish and Chip Shop in Co Down it went on to win the Best overall in Northern Ireland at a ceremony at the Europa Hotel in Belfast.

Portaferry is one of the biggest fishing villages in Northern Ireland, so owners James and Jacqueline Higginson don’t have to go far for their catch which comes from the neighbouring village of Portavogie.

“Our biggest sellers would be cod and prawns. We make our scampi fresh in-house every day and we get through about twenty pounds of prawns a week which is a lot of scampi” says James.

“We couldn’t have done it without our amazing crew and customers, so thank you to them and the Awards organisers” said James.

www.captain-jacks.com