Whitewater Brewery, which is based in Castlewellan, Co Down, has won substantial business in France for a range of its canned and bottled beers.

The independent brewery, a Great Taste Regional Golden Fork winner last year, has begun supplying one of the leading drink importers to restaurants across France following an approach from the long established business. Whitewater is not announcing the identity of the latest contract for commercial reasons.

The new importer in France is taking many of Whitewater’smost successful beers and stouts including award winningbrews such as Maggie’s Leap, Ewe Rebel, Belfast Ale and Belfast Black Stout, along with both red ales – Hen Cock and Pigeon Rock and Hallion Red.

Bernard Sloan, Whitewater Brewery’s managing director and founder, says: “We were delighted when the managing director of our new importer approached us about supplying products and subsequently travelled to Northern Ireland to sample our range and continue negotiations.

“The importer was impressed by our state-of-the-art brewery and our ability to produce both 330ml cans and 500ml bottles on the same site. He subsequently placed what is our biggest business to date in France, a market we have been targeting for some considerable time.

“He had also been drawn to Whitewater from the outstanding success of our Ewe Rebel (7%ABV), a real heavyweight IPA, in winning Grand Gold at Frankfurt International Trophy 2019, voted Best Beer in the competition, and was keen to try more of our products. It’s a tremendous start to 2020.

“This is an important contract for us because it offers coverage to restaurants across France by a respected importerwith vast experience in the sector. Furthermore, the importerworks with restaurants in the development and printing of menus, which could mean that our beers could feature on these,” adds Mr Sloan.

Mr Sloan established Whitewater Brewery, now Northern Ireland’s largest independent brewery, in 1996 on a fifthgeneration family farm in the foothills of the iconic MourneMountains, near Kilkeel in county Down.  Beers produced on-site subsequently collected a host of national and international awards.

Growing global demand for the beers and stouts led to a decision by Mr Sloan to develop a much larger and ultra-modern brewery at Castlewellan, county Down, also in the Mournes, in 2018.

The brewery’s focus on quality and outstanding flavours was recognised in September when it was award three-stars and subsequently Regional Golden Fork in the influential UK Great Taste Awards for its unique Kreme dela Kremlin, aunique Russian Imperial Stout.

Leading food-to-go firm, DELI LITES, has launched two new ranges to meet growing consumer demand for tasty meat-free products, as more and more people start to enjoy vegetarian, vegan and flexitarian lifestyles.

Launching this month is DELI LITES’ first fully plant-based range -a chef-led product line-up which is full of innovative flavour combinations and features dishes such as Buffalo Cauliflower with Spiced Cous Cous Tabouleh and Maple Harissa Dressing; Curried Chickpea with Mango Chutney and Cashew Crumble; Spiced Fritters with Beetroot Hummus, Kale & Candied Walnuts and Creamy Roasted Pepper & Tomato Pasta for the on-the-go, busy consumer.

The new vegan-friendly range will be available from retailers across Ireland, with plans to extend availability through its distribution lines into the UK.

In addition to its own DELI LITES plant-based range, the company has collaborated with nutritionist-led start up business, Kitchen Vegilantes, to create a second range featuring a host of ready-meals and food-to-go products that are 100% meat-free and packed full of plant-based proteins, including a number of vegan and vegetarian versions of many popular meat dishes.

The new Kitchen Vegilantes line-up includes three main meals – Cheeky Chickpea Tikka, Rebel 3 Bean Burrito Box and Bad Boy Bolognese. As well as the nutritious meals, the range offers three different flavours of energy bites which are perfect for a snack or pre-workout boost – Zesty Coconut and Pistachio Energy Bites, Cranberry Choco Lit Bites, and Bite Me Banana Brownie Bites. Also included, are three Anytime Oats in Macho Mochaccino, Wild Pecan and Apple Pie, or Berry Blast, which were developed as either a breakfast option, pre-gym boost or evening snack.

DELI LITES and Kitchen Vegilantes joined forces on the venture with the aim of creating genuinely good food that doesn’t rely on meat as a high source of protein, instead the new range utilises naturally occurring plant-based protein. The shared vision of DELI LITES and Kitchen Vegilantes sees DELI LITES CEO Brian Reid take on the role of Director and Advisor for the start-up business.

Kitchen Vegilantes was founded by qualified personal trainer and nutritionist, Kevan Jordan. The collaboration was important to DELI LITES co-founders, Brian and Jackie Reid who are passionate about supporting small likeminded businesses. With their own humble origins, operating out of the kitchen cafe in the late 90’s, DELI LITES were keen to invest in the collaboration with Kitchen Vegilantes to demonstrate its passion for quality values.

Brian Reid, the Co-Founder of DELI LITES and newly appointed Director of Kitchen Vegilantes, commented on the new ranges:

“DELI LITES has continuously sought ways to incorporate an array of choice within our product lines. As more and more people opt to reduce or completely phase out meat and dairy, it’s even more important to us that we are able to offer products which meet changing lifestyles and diets but don’t compromise on quality or taste. By working with our chef-led Innovation team and the minds behind Kitchen Vegilantes, the two new plant-based ranges have been created by experts in their field to be nutritious and full of flavour in order to appeal to a wide range of consumers, not just those following a vegan or vegetarian diet.

“We will continue to focus on meeting and exceeding consumer needs by creating products packed with quality Irish ingredients. As a company, we also have a strong ethos of sustainability engrained in everything we do, and we are conscious of how our products will impact the environment at every

stage. From the sourcing of ingredients, to hand-made production of products, and plastic free packaging using organic recyclable clear-flow wrap film in place of plastic, everything from the product to packaging in these new ranges is proudly plant-based.”

Commenting on the importance of its new collaborative plant-based range, Kevan Jordan, Founder of Kitchen Vegilantes, said:

“Having worked in the health, nutrition and fitness industry for many years, we are acutely aware of the importance of quality plant-based food to fuel healthy lifestyles. The partnership with DELI LITES has provided the ideal opportunity to develop great tasting products which are packed with natural plant-based proteins, are low in calories, and also taste delicious. We’re excited to promote this range and hope to develop even more product lines in the future.”

These new plant-based dishes join a host of pre-existing vegan friendly products in the DELI LITES repertoire, which includes a tasty Coconut Mocchaccino that won over judges at Lunch! show’s Innovation Challenge, as well as a delicious Sweet Potato Fritter and Spiced Hummus Wrap, which was awarded an Irish Good Choice Quality Food Award.

DELI LITES Ireland was founded by Brian and Jackie Reid in 1998 and employs a team of almost 300. Its customers include major retailers such as Sainsbury’s, Boots and Applegreen, as well as local food service companies. The food to go specialists continue to visit markets in the Netherlands and the Middle East to meet consumer demands whilst futureproofing its product ranges and the impact on the planet. The business produces more than 20 million products every year, including gourmet sandwiches, nutritious salad bowls, hot sandwiches and award-winning bakery treats with increasing export distribution of their product across the globe.

The next episode of UTV’s Rare Breed – A Farming Year, filmed in March last year, is filled with new life, as it’s peak calving season and cows are calving on several of our farms.

Rare Breed – A Farming Year continues on Thursday at 8.30pm UTV where we see the first calves being born at the McGoverns farm near Clogher.  Sean and the girls are up at 4am to help a heifer in distress.  It turns out she’s having twins so Sean ensures the second calf is delivered safely. These new bull calves are especially important as the McGoverns lost prize animals the previous year due to the herd testing positive for Bovine TB.  Speaking about the particular heifer, Sean comments, “Four calves in two years is one of the better stories.”

Valentine and Chris Hodges are checking on their bees at Greyabbey.  The unseasonably warm weather is causing problems for the bees. They are out flying but the right flowers aren’t out yet.  Valentine and Chris are having to add special bee food to the hives so the bees don’t run low on energy. We also find out that daffodils are not good for bees.

We then head to Fermanagh to Maguiresbridge for the first time to meet Sean Maquire, a progressive farmer with a suckler herd, and who also breeds bulls up to 16 months.  An only child, he farms with his mum Margaret, who has encouraged him to take on more responsibility on the farm since his dad passed away over 20 years ago, when Sean was just 16. Sean too has a cow in calf, and with the feet already visible, he’s happy to let nature takes its course. He comments, “The least intervention the better, we’ll leave her to it now.”   While the birth went smoothly, when Sean returns to the new born he discovers that the calf is struggling to get its first milk. He points out that time spent now helping it along, saves time and money in the long run.

Meanwhile in Crossgar, Robbie Neill and his vet are scanning sows Clarissa, Martha, Lady and Clare for pregnancies.   Three of the four are pregnant which is great news, and Robbie is hopeful that the fourth sow will soon be pregnant. She’s a rare blood line that he’s bought in from Devon.

Mark McConnell is helping his dad Phillip at his farm on the Belfast Hills near Glengormley. He has 650 acres and they have farmed there for four generations. They are rearing 450 cattle to sell on to other farmers.Mark chats about the market prices for cattle, “Whatever the trade prices are, you have to take what you can get.” His cattle will be calving right into summer. He administers vitamins and mineral to the pregnant cows to help the calves when they are born. He says, “If you do a bit of work now, it pays off as the calves are stronger.”

UTV’s Mark McFadden narrates the series, sponsored by Moy Park.   Rare Breed – A Farming Year continues on Thursday 23rd January at 8.30pm on UTV.

Lough Erne Resort’s award-winning executive head chef, Noel McMeel, who is renowned for his seasonal menus at the prized, Catalina Restaurant has put provenance at the centre of his newest winter menu with a keen focus on fresh produce from Fermanagh, Cavan and Tyrone.

With key ingredients sourced from around Ireland, and most specifically the resort’s home and surrounding counties, the latest five-star menu features several standout winter dishes.

Noel McMeel’s signature dish uses Fermanagh-based Pat O’Doherty’s pork fillet with crispy shoulder, served with hock terrine and rosti, confit belly and tapioca crisp, accompanied with sour cabbage, apple and sage butter, celeriac and maple jus.

Red meat lovers can enjoy the Lisdergan fillet of beef, which is sourced from the Tyrone town of Fintona. The mouth-watering dish is accompanied by a crispy beef cheek, roasted onion, whipped potato, chive puree and red wine jus. Also hailing from the same Tyrone producer, is the seared Lisdergan lamb rump which is served with fermented black garlic, confit leek, cauliflower and kefir puree with port jus.

Meanwhile, Lough Erne Resort’s bordering county of Cavan is the source of the Thornhill roast duck breast, which is complemented by mandarin orange jelly, Noel McMeel’s very own garden honey, sesame caramel, toasted hazelnuts and thyme jus.

Commenting on the latest menu, Noel McMeel said:

“In Ireland, we are so fortunate to have some of the finest, seasonal ingredients at our fingertips. This is so beneficial for our philosophy of sourcing, preparing and serving fresh food which is in season and locally sourced. I am delighted to introduce this winter menu, which aims to share an authentic taste of Fermanagh and the local areas to all our guests.”

Lough Erne Resort’s newest winter menu offers three courses from £56.00 per person and includes tea or coffee and petit fours. For more information on The Catalina Restaurant visit: www.lougherneresort.com/catalina-restaurant.html.

Downpatrick based Finnebrogue Artisan has won a supply deal with Asda to produce four new meat-free lines, which will be available in over 250 stores across the UK as part of the Asda plant-based range.

Due to a growing demand for meat-free products, Asda has released the first own-label mushroom-based vegan range which sees four products hit the shelves for 2020, Plant Based Meat-Free Sausages, Plant Based Meat-Free Mince, Plant Based Meat-Free Burgers and Plant Based Meat-Free Meatballs.

The mushroom-based meat alternatives offer a more sustainable substitute than soya-based products – the new lines are also gluten free, Vegan Society approved and count as one of consumers’ five a day.

Finnebrogue’s relationship with Asda has gone from strength to strength since the family business started supplying the retailer’s Extra Special sausages in 2014, with the recent announcement of the production of ten Extra Special Christmas lines for 2019 including the BBC Good Food & Good Housekeeping award-winning Pigs in Blankets Festive Feast stuffing centre piece.

Produced in the Downpatrick-based veggie factory, Finnebrogue is dedicating to meeting the meat-free demand from Asda customers. Sarah Savage, NPD Manager at Finnebrogue explains,

“As the desire for meat-free products continues to grow, people are becoming not only more health conscious but environmentally conscious too, which is why we moved away from soya. We are delighted to see our relationship with Asda grow in this sector with the exclusive range of four new mushroom-based products.

“We know Asda shoppers will enjoy these plant-based alternatives, which are more nutritious and produced more sustainably than other meat-free products currently on the market.”

Emma Swan, Asda’s Buying Manager for NI Local added,

“At Asda we pride ourselves on offering our customers the best product available, and our new plant-based range is no different. Not only is it a healthy and tasty alternative to meat but the impact on the environment is much less than soy-based products, plus these products will be packaged on monotrays which are fully recyclable.

“Working closely with Finnebrogue, we’re so proud to have developed this high-quality, sustainable meat alternative and are delighted to have the first mushroom-based own-label vegan range.”