The UK’s best breakfast porridge product is produced by White’s Oats in Northern Ireland and that’s according to the prestigious Quality Food and Drink Awards.

White’s natural Jumbo Organic Oats was named the ‘Best Breakfast Product’ by a panel of expert food judges in the Quality Food and Drink Awards last Friday evening, the most influential event in the annual UK food and drink calendar.

The awards recognise and celebrate the best products from UK producers every year. Winners of category awards in the competition, now entering its 41^st year, are able to use the prestigious ‘Q’ on their packaging and promotional materials. The awards also exert a major influence on retailers in particular seeking original and quality products.

The ‘Q’ on pack is now seen as the most recognisable mark of excellence for retailers, food and drink manufacturers, foodservice providers, wholesalers, suppliers and small producers alike.

Thousands of food and drink products were entered by companies from across the UK, most by major retailers seeking endorsement from the panel of expert judges.

White’s Oats, part of Fane Valley Group, one of Ireland’s biggest farmers’ co-operatives, sources organic and other oats from a 50-strong network of growers in Britain and Northern Ireland and has been milling oats for over 170 years. The company’s original brand, Speedicook Porridge Oats was launched in 1920.

White’s Oats, which has won a string of UK Great Taste Awards, works with around 50 growers in Northern Ireland and England and sells a range of natural oat-based products, such as porridge, granola and muesli, to retailers throughout the UK and Ireland.

In addition to growing sales in Britain, White’s has business in the Republic of Ireland, other parts of Europe as well as the US, Asia and the Middle East. The company’s product portfolio of oat-based products includes granola and muesli.

Date: 05 December 2019
Time: 10.00am -14.00pm
Location: The MAC, Belfast

Purpose of the Event

safefood in partnership with The Institute For Global Food Security at Queen’s University Belfast are hosting a free seminar which will focus on recent trends in food labelling and food processing, as well as exploring how consumers understand what’s on their label.

This free seminar is designed for those working in the food industry, regulatory agencies and public health, with the following presenting at event:

 Ian Thomas, Ian Thomas Associates

 Joseph Ahern, Kerry Group

 Dr James McIntosh, safefood

 Declan Ferguson, Finnebrogue

 Prof. Moira Dean, Queens University Belfast

 Prof Brendan Gilmore, Queens University Belfast

The following cover topics will be covered:

 Clean Labelling industry perspectives

 Consumers trends and labeling requirements e.g. ‘free from’ products

 Legal aspects of food labelling including allergens

 Applying behavioural science to study how consumers use and understand information on food labels

 New food processing technologies

Who should attend?

Those working in the food industry, regulatory agencies and public health and in the area of food safety.

Register for this FREE event

This seminary is FREE but places are limited. To register please visit safefood.eu For further information please contact Lisa at knevents@safefood.eu

Abernethy Butter, Northern Ireland’s award winning butter maker, has won own label business for a novel range of flavoured butters for Fortnum and Mason, the iconic London retailer.

The family owned company, which is based in Dromara, county Down, specialises in handcrafted butters. Butters featuring under the F&M brand are Smoky Chipotle, Date and Rum, and Miso and Seaweed along with salted and non-salted varieties.

Allison, who runs the innovation-led business, with husband Will, the butter maker, explains: “We were approached by the product development team at F&M to use our expertise and skills in creating the three unique butter flavours about 18 months ago. We were thrilled to be invited to produce these and the salted and non-salted butters for such a respected and successful brand as F&M has become.

“We’ve been doing business with F&M for seven years now and have developed a tremendously important business relationship. As a result, F&M has become an immensely valued customer and a great company to do business with.

“We’ve worked very closely with them over the past year in the development of the new flavours and also benefited from the input from Paul Clarke, a respected chef which runs En Place Foods in Cookstown,” adds Mrs Abernethy.

All the new butters are now on sale in the impressive F&M food hall in London, among the world’s most popular good food destinations, along with the established Abernethy’s award winning Black Garlic butter.

“The new flavours are a very exciting development for us and, of course, the local farm which supplies our fresh cream from its grass-fed dairy herd. They demonstration just how natural, versatile and, of course, healthy butter really is.”

The new Miso and Seaweed for F&M, in particular, is an extension of the company’s focus on health from its launch of a Dulse and Seasalt, another award winner. Abernethy Butter was among the first artisan companies to harness the rich resource of seaweeds, now seen as a healthy food rich in vitamins A, D, E and K and essential minerals such as manganese, chromium, iodine, zinc, copper and selenium

As well as the significant new business with F&M, Abernethy is now supplying handmade butter to Whole Foods throughout London.

“We are now reaping the business benefits of the strategic focus on developing relationships with high-end retailers and major hotels in London and other parts off the UK,” she says.

The company, formed in 2005, has won a string of UK Great Taste and other awards and been acclaimed by influential chefs and food specialists including Heston Blumenthal, Nigella Lawson, Xanthe Clay and Marcus Wareing. The butters also feature regularly in F&M cookbooks.

Ardtara Country House is delighted by the support over the last 25 years as it celebrates this landmark anniversary

Ardtara is a unique country house in the heart of Ulster, 25 years after first opening as a hotel, the business celebrates its landmark anniversary and shows no signs of slowing down.

Sitting proudly at the foothills of the Sperrin mountains, just a short drive from Lough Neagh, Ardtara is a beautifully restored Victorian country house, built around 1896 as a romantic and lively family home by linen baron, Harry Clark.  Harry’s family operated a successful linen business, which was already 150 years old at the time and was famous for producing fine linens from flax using the ancient process of beetling.

Following the death of Harry and his wife Alice, Ardtara lay empty for a period of 15 years, in 1990 Ardtara was rescued by Maebeth Fenton MBE, who restored the house before opening it as a country house hotel in 1994. The current custodians; Marcus Roulston & Ian Orr purchased Ardtara in 2014 and have restored the house, turning it into a truly unique property with a reputation as a culinary gem, having achieved a two-rosette standard restaurant whilst being recommended by the Michelin Guide annually.

Prior to purchasing Ardtara, Marcus and Ian had established themselves as successful restaurateurs in the Northwest, opening Derry’s first fine dining establishment, Browns Bonds Hill in 2009, this was soon followed by the opening of a more casual, trendy restaurant in the heart of the city, Browns in Town, plans are now underway to expand the Browns Bonds Hill Collection.

To celebrate 25 years of hospitality, the team at Ardtara played host to an intimate celebration, with entertainment, a drinks reception and canapes. Amongst the guests were supporters of the hotel past and present, long reigning staff and regular guests, as well as Bruce, grandson of the late Harry Clark.

A special tribute was made to Mrs Valerie Ferson who has worked at Ardtara from the very first day of its opening 25 years ago. Valerie was presented gifts from her employers in recognition of her commitment to the hotel over the past 25 years.

General Manager, Seán McEvoy said “Ardtara is a special place in the heart of Ulster.  We strive to provide outstanding service, wonderful food and a genuinely warm welcome to every guest that walks through the door, Valerie has been greeting our customers with a bona-fide welcome for 25 years, that’s something we are all proud of”.

Website: https://www.ardtara.com/

Facebook: https://www.facebook.com/ARDTARA/

Twitter: https://twitter.com/ArdtaraHouse

Instagram: https://www.instagram.com/ardtara_countryhouse/

#ArdtaraCharm

Forest Feast has launched innovative additions to its healthy snacks for Christmas.

The new fruit and nut mixes are, Festive Stuffing and Gingerbread Latte Fruit and Nut, join the company’s Christmas Collection which already features natural fruit and nut mixes, nuts in shells, as well as other sweet and savoury combinations.

The novel range is hand-crafted at the company’s headquarters in Craigavon, Co Armagh, where its products are uniquely roasted by air and flavoured in-house.

Innovation underpins the company’s business culture, says Bronagh Clarke, Forest Feast’s marketing director. “We are a team who love to explore the world, looking for the best ingredients and inspiration for new recipes and snacks,” she adds. “We take this inspiration back home and pour it into our world-leading product development.

“This allows us to react quickly and creatively to new trends and opportunities, equipping retailers with the perfect solutions that enable to meet consumer demands in this rapidly growing and profitable sector.”

Snacking culture had experienced a boom in recent years. “Sixty-six percent of adults now snack at least once a day. “At Christmas, nearly three quarters of consumers are willing to spend more money on groceries which creates significant demand for an even-more diverse luxury product range,” she continues.

“Since the business was founded by Michael and Lorraine Hall more than 20 years ago, we’ve made it our mission to create delicious snacks that fulfil consumers’ nutritional needs but also provide the permissible indulgence that consumers seek.”

The latest additions to the limited-edition Christmas range, she explains, are inspired by traditional festive flavours.  The Festive Stuffing Mix is a mixture of roasted and salted peanuts, almonds, hazelnuts, pecans and macadamia nuts with Christmas stuffing roasted coated almonds and basil and balsamic cashews.

The Gingerbread Latte Fruit and Nut Mix is seen as perfect for coffee lovers with a mix of gingerbread latte white chocolate hazelnuts, dried cranberries, vanilla peanuts, dried cranberries and cacao and vanilla peanuts, white chocolate cranberries and toasted peanuts.

The new mixes are available in 150g bags at RRP £2.50