Food NI members The Echlinville Distillery in Kircubbin, home of Dunville’s Irish
Whiskey, Hinch in Ballynahinch and Two Stacks in Newry, a leading bonder and
blender, were successful at the recent globally supported San Francisco World
Spirits Competition (SFWSC).
The impressive results from Echlinville, Hinch and Two Stacks and other local
distilleries once again demonstrate the quality and innovation of whiskeys being
developed by independent producers here. Today, the whiskey industry is
thriving and generating sales to around 50 different nations, including major
markets such as North America, Europe, the Middle East and Asia Pacific.
Echlinville recently strengthened its position in the fastest growing global
markets. And Two Stacks in Newry, among the smallest producers, has seen
major export successes for its Dram in a Can canned single malt. It has won
global acclaim for this important innovation. Two Stacks gained three awards for
Double Irish Cream Liqueur, for a unique malt whiskey and the pioneering Dram
in a Can.
Owned by entrepreneur Terry Cross, Hinch, one of Ireland’s most impressive
distilleries, won two other awards for its small batch malts and blends. Hinch
Distillery in Balynahinch, among Ireland’s most modern facilities, gained gold for
its peated single malt. Chairman and founder Terry Cross says: “The whiskey is
now recognised as among the world’ best. It’s a bold, smoky whiskey that’s
crafted without compromise.” Hinch won two other awards for its small batch
malts and blends.
Echlinville Distillery, Ireland’s only field-to-fork spirit producer, collected five
awards, including double golds for Dunville’s Single Malt, in the global
competition, which is run by The Tasting Alliance and is the largest spirit
challenge in North America, with judges tasting more than 5,000 entries this
year. From those entries, more than 3,000 medals were awarded, including
more than 600 double golds.
Among other local successes in San Francisco were Bushmills, winner of 10
awards including two double golds; The Sexton, also from Bushmills;
Limavady’s Irish single barrel single malt, winner of a double gold for its single
malt
McConnell’s Irish Whiskey, which operates a distillery in the old Crumlin Road
Gaol in Belfast and recently welcomed 20,000 visitors, gained two double golds
for its sherry cask finish single malt and its five-year-old single malt.
There was an award too for Outwalker blended Irish whiskey.

Two FoodNI members are in line for unique all-island food awards organised by
Euro-Toques Ireland, a community of chefs and producers committed to celebrating
exceptional food.
Local nominees for awards, which aim to recognise and celebrate the very best food
being produced on the island of Ireland, are Ballylisk Cheese, Ursa Minor
Bakehouse and Pheasant’s Hill Farm. The awards honour those who produce food
of “notable flavour and quality”. Ballylisk and Pheasant’s Hill are FoodNI members.
The annual Euro-Toques Food Awards take place next month at Ashford Castle in
Cong, Co. Mayo. 
Chef Aisling Moore, leader of the Euro-Toques Council, explains: “Each year, the
awards shine a light on the people, places, and practices that define and elevate
Irish food.
“Rooted in a deep respect for tradition, sustainability, and innovation, these awards
celebrate the exceptional work of producers who not only nourish their communities
but also steward the land, sea, and cultural knowledge that make Ireland’s food
landscape so unique.
“With each award, the council honours not just excellence in taste and technique, but
the stories and systems behind the ingredients, celebrating producers who champion
biodiversity, uphold traditional skills, and build resilient, transparent food cultures,”
adds Aisling.
Nominated in the Farm category, Pheasants Hill Farm specialises in a range of
sustainably produced grass-fed meat, free range lamb, pork and poultry.
 The quality of Ballylisk of Armagh Triple Rose soft cheese a family business run by
Mark Wright, is also celebrated with other craftspeople “who transform rich, raw milk
into delicate, flavourful cheeses that reflect both their landscape and values”. “These
producers are essential to the diversity and vitality of Ireland’s dairy landscape,
offering flavours that tell the story of place, passion, and provenance.”
Ursa Minor Bakehouse, a specialist in a range of handcrafted breads including
sourdough, is listed in the Traditional Craft/Skill category that honours “the people
behind the product who protect and preserve our culinary skills, technique and craft,
whilst inspiring the future”.

Just about the biggest and best-ever presentation of Northern Ireland’s fabulous food
and drink has been developed at the Aelia Duty-Free by Lagardère Travel Retail at
Belfast International Airport.
Travellers over the Easter break were among the first to experience the unique
shopping zone that has already won acclaim from local companies and bodies such
as Food NI, Northern Ireland’s dynamic food promotion agency.
Food NI’s Michele Shirlow says: “The new duty-free really is a spectacular
demonstration of the variety, quality and innovation of our exceptional local food and
drink, covering hundreds of international award-winning products currently being
produced here by quality and taste conscious companies.
“The Aelia team at Belfast International deserves the upmost praise for their
determination to create such an impressive facility showcasing the very best of food
and drink from across Northern Ireland. Not only have they taken local food and
drink into retail but it is also more prominent in the café.
“I am sure our companies will prosper from such impressive and creative support.
Companies which have had the opportunity to experience the showcase have been
inspired by what they have seen at the airport. It’s a tremendous morale boost for
our dynamic industry that touches every part of Northern Ireland.
“Food NI was delighted to be invited by the team to work on the huge refurbishment
project at the duty-free especially in terms of identifying and sourcing companies to
supply the zone that upwards of six million passengers, including thousands of
visitors to Northern Ireland, pass through every year to global destinations,” adds
Michele.
The superb shopping complex also celebrates Northern Ireland’s local heritage with
the introduction of a Whiskey Apothecary concept, featuring local brands such as
McConnell’s; Bushmills; Echlinville; and Boatyard Distillery.
The complex, in fact, features a comprehensive shop for Irish whiskey, gin, rum and
other spirits being distilled here. Brands featured include multi-award winners
Dunville’s; Old Comber; Shortcross; Hinch; Two Stacks, Titanic and Killowen.
The presentation has also been influenced through a partnership with Tourism
Northern Ireland initiatives like the Northern Ireland Spirits Trail, highlighting our rich
distilling heritage.

Lemons picked on Italy’s picturesque Amalfi coast have been blended by Wild
Atlantic Distillery, a FoodNI member, in Tyrone in to a premium Irish vodka loved by
expert judges in a prestigious international awards.
Created by brothers-in-law Jim Nash and Brian Ashe at their Wild Atlantic Distillery,
located near Castlederg, the unique flavour of their Amalfi Lemon Vodka gained a
silver medal in the recent World Vodka Awards. The small distillery, in addition,
gained another silver medal in the awards for its Premium Irish Vodka and a double
gold medal for the Best Irish Flavoured Gin in the World Gin Awards.
The World Vodka Awards and others for the industry are held annually by the World
Drinks organisation in Britain to recognise and promote the best international vodkas
in taste and style for consumers worldwide.
“We are absolutely thrilled to receive these important accolades for the quality of our
gin, our initial product, and the vodkas,” says Jim Nash. “They are a marvellous
endorsement by experts of our focus on creating premium products that offer
consumers different tastes. This is especially true of our Amalfi lemon flavoured
vodka which is in line with the global trend towards premium products.
“Winning double gold for our gin as the Best Flavoured Irish for the second year in
row is another immensely encouraging development for the business,” adds Jim.
The brothers-in-law, who both spent many years working abroad, came to Northern
Ireland in 2019 determined to revive distilling in the North West, once the home of
one of the island’s biggest and most successful whiskey distillers. The two
entrepreneurs have since successfully realised a long-held dream of reviving
whiskey with the launch last year of the IslandMen single malt, a new whiskey which
has already won widespread acclaim.
The purpose-built distillery, constructed on land owned by Brian, also features a
visitor centre, a traditional New York-style bar, a gin school, a programme of tours
and cocktail master classes.
The spirits are all distilled in a handmade copper pot still using a combination of
traditional and modern skills to produce exceptional artisan products.

FareShare, a project operated by the charity Homeless Connect, takes surplus food
from retail, manufacturers and producers which is then distributed to over 170
charities, schools and community groups across Northern Ireland. In the past year,
FareShare was able to divert over 700 tonnes of surplus food, that would otherwise
have gone to landfill, and distributed it to those within the community who need it
most. This is the equivalent of over 1.5 million meals. Declan McKillop, the Head of
Operations at Homeless Connect has said “We are delighted to attend the Balmoral
show this year and would like to thank Tesco for sponsoring our stand, it is great to
be amongst so many of our donors at this event, without whom we couldn’t complete
the work we do.”
 
FareShare have a slot in the Pavillion kitchen where a cookery demonstration will be
carried out by Chef Jeffers from the Forestside Cookery School. In addition, a food
collection will be carried out on Saturday, any of your surplus items can be left on the
stage in the Pavillion and you can visit the FareShare team for more information
about the wonderful work they do at Stand 48B.
 
For further info, contact Declan McKillop, Homeless Connect Head of Operations at
Declan.mckillop@homelessconnect.org or Róisín Colohan, FareShare Operations
Manager at roisin.colohan@fareshareni.org.uk or you can visit
www.homelessconnect/fareshare-main

Jonny Cuddy, an award winning producer of Ispini cured meats in Moira, is aiming
for growth especially in Great Britain and the Republic of Ireland from investing in a
smart new look for the small business and its delicious product range.
The new look for Food NI member Ispini – Irish for sausages – has just launched a
striking new identity and packaging for the company’s award-winning charcuterie
meats with considerable success at major food exhibitions in the UK.
Jonny, who recently welcomed food entrepreneurs Peter Hannan, managing director
of Hannan Meats and other artisan enterprises, also based in Moira, and chef Paul
Clarke, the boss of artisan producers En Place in Cookstown and CRAIC Foods in
Craigavon into the farm-based enterprise he runs with sister Janice.
“The new branding and packaging are helping to sharpen our presence in very
competitive markets and building on the strong interest in our wide range of cured
meats there. Peter and Paul have brought vast experience, knowledge and expertise
to all aspects of the business and especially our marketing,” says Jonny.
Jonny has gained national and international acclaim for delicious meats such as
salamis, chorizo and saucisson, created from the pigs he rears on the family farm at
Aughnacloy. He’s won widespread recognition as one of the most meticulous and
innovative producers of quality charcuterie in the UK and Ireland.

Ispini has won a host of major awards for its range of cured meats at influential
events such as the UK Great Taste Awards, Blas na hEireann Irish National Food
Awards and the industry’s prestigious British Charcuterie Awards.

Jonny’s decision to set up Ispini in August 2016 was motivated by a desire to widen
the farm’s business base and increase the return from pigs by creating innovative
pork-based foods not being produced in Northern Ireland. He subsequently studied
charcuterie at the School of Artisan Food at Welbeck in Nottinghamshire with Chris
Moorby, an acknowledged expert on curing techniques.