Lisburn based Andrew Ingredients, a leading supplier of baking ingredients in UK & Ireland,
is celebrating its 80 th year in business. Since it was founded by W.H (Bill) Andrew in 1945, the
company has grown to become the cornerstone of the NI baking industry, providing top-
quality products, exceptional service and expertise to the baking and food industry.
From humble beginnings as a small family-run business started at a site in Corporation
Street Belfast, moving to Hillsborough and onto the current Lisburn location. Today they
employ 55 staff with a customer base that has grown to feature a diverse range of
businesses. From small artisan producers to large-scale industrial manufacturers across the
food industry in UK & Ireland ranging from bakeries, food processors, pie manufacturers, ice
cream producers, pet treat manufacturers, the spirits and beverages sector, amongst
others.

Dedicated to supporting innovation and growth in the bakery and food industry, over the
years Andrew Ingredients has collaborated with reputable European and local suppliers to
curate a comprehensive range of exceptional quality ingredients to empower customers to
craft outstanding products. This includes flour, bread, cake and confectionery mixes,
chocolate, icings, fillings, dried fruit, gluten free products, vegan products and much more.

Throughout its eight decades in operation, the company has consistently stayed at the
forefront of the baking supplies sector, adapting to changing market needs and consumer
demands. As a response to the ever-evolving world of baking and food production, the
company recently developed the WorkWith innovation hub. The Test Bakery & Kitchen,
named after Andrew Ingredients founder W.H (Bill) Andrew (Bill’s Bakery), is designed to
provide comprehensive, hands-on solutions and expert advice to bakery and food
businesses.
Committed to staying ahead of the curve, as well as embracing opportunities and meeting
challenges, the company will continue its focus on sustainability, innovation, and customer
satisfaction. Future plans include expansion of its range of sustainable and ethically sourced
products, ensuring bakers can continue to create high-quality goods while minimising their
environmental impact, and investing in digital solutions to improve the customer experience
and enhance their supply chain operations.
Tim Andrew, Chair of Andrew Ingredients, said:
“When my father started Andrew Ingredients in 1945 his ethos was to create a business that
was like a family to its employees and that ethos stands today. We are incredibly proud of
our talented staff who have helped shape Andrew Ingredients into what it is today. Their
passion for the industry, commitment to quality, and dedication to customer service are key
factors to our success. We couldn’t have achieved this milestone without their hard work and
loyalty.”
Managing Director of Andrew Ingredients, John Graham added:
“We’re looking forward to the future. The next 80 years will be just as exciting as the first.
We’re committed to being a reliable partner for our customers, supporting them with the
best suppliers, products and services, and ensuring that we continue to contribute to the
success of the baking and food industry for many years to come.”
For further information visit Andrew Ingredients | Bakery Ingredients Follow the 80 th
Anniversary year on Facebook, IG and LinkedIn #AndrewIngredients80

BakingHistoryTogether.

Newry, Mourne and Down District Council are delighted to announce that Eats and Beats will return to Newcastle this 6th and 7th September.  As summer fades, the Eats and Beats festival lights up Newcastle, celebrating the Mourne Gullion Strangford’s vibrant musical heritage and food scene. This festival is a foodie’s and music lover’s paradise with a wealth of flavours and incredible acts, in addition to events and festivities in venues right across the town.

FoodNI are excited that we will now be involved with the food elements of this event, both a producer fair and food to go offerings.

Applications will open on Friday 25th April, and close on Friday 23rd May. Application outcomes will be communicated W/C 2nd June.

Please read all information in the below forms carefully.

Food to Go Application: https://forms.gle/4u2Qwxx1tBtCGrVx8

Producer Application: https://forms.gle/96WXDAzRpx3HAXGY6

Fermanagh’s unique Boatyard Distillery expects its US sales to soar by 700 percent
within six weeks, following a strategic partnership with Banfi Vintners in this
strategically important global marketplace.
Boatyard Gin has joined Banfi’s successful portfolio in the US. Both companies are
currently assessing if there’s likely to be a serious impact on likely business in the
US from President Trump’s shock new tariff rates on UK and EU exports to the US
Through the partnership, the distillery’s flagship product, Boatyard Double Gin, will
initially be launched in 13 US states before planned full nationwide distribution.
The collaboration is expected to increase Boatyard’s global sales by 150 percent by
the end of 2025, according to the Enniskillen business.
“This is a brand to be excited about,” said Cristina Mariani-May, third-generation
family proprietor and chief executive of Banfi. “Boatyard has created something truly
special, and we have been particularly impressed by its early performance in the US
market.
“In addition to producing exceptional gin, they are also an impressive team that
brings extensive experience and skill to the table and it is with great pride that we
welcome Boatyard to our Banfi family.”
Boatyard Distillery said the new partnership would boost the brand’s presence in the
on-trade and bring a ‘huge retail opportunity’ through instant access to all major US
chains.
Boatyard Distillery founder Joe McGirr, who is planning a new irish whiskey, said:
“This is the perfect time for us to lean into Banfi’s expertise and I am thrilled to be
working with such an inspiring leader as Cristina Mariani-May and her team. We
would not be in this position today without the invaluable support of our distillery
team and our investors.
“We are delighted to move into this expansive growth occasion for Boatyard where
we will now see the investment put into the brand returning itself through an
important uptick in revenue.”
Furthermore, Boatyard’s commercial director, Declan McGurk will move into the role
of managing director.
“Declan has been instrumental when it comes to Boatyard launching in the United
States,” McGirr added.

“Together with Michael Smoley, our first employee on the ground in the US, they
carved out a highly original method of launching Boatyard in the right way – with a
one-bottle-per-state approach, building it in the hands of bartenders first. Day to day,
nothing changes for us though.
“We are still focused on making the best gin we possibly can, so if someone thinks of
a Martini, we want them to think of Boatyard. This new partnership in the US will help
reinforce that vision and we are really excited to take Fermanagh on this journey with
us.”
Declan called the collaboration a “game-changing move” for Boatyard Distillery. He
is very w well known as an industry legend in the bar trade having enjoyed a
sparkling seven-year tenure at the world-renowned Savoy Hotel In London.
Under his stewardship, the American Bar was awarded World’s Best Bar in 2017 by
World’s 50 Best Bars. Declan also achieved personal recognition as he was crowned
Best Bar Manager in the UK at the 2019 Class Bar Awards.
Declan has strong family ties with County Fermanagh, with his parents living only a
few miles from the distillery, and some of his family having worked with the McGirr
family on the farm in years gone by. His grandfather, Eddie Duffy, was also a
regional hero for contributing to the local Traditional Irish Music scene, being the
namesake along with Mick Hoy at the Derrygonnelly festival.
It was whilst passing through Belfast International Airport where Declan discovered
Boatyard Double Gin. After being impressed by the taste there was almost shock at
seeing where it was produced, and a relationship formed leading to Declan’s
eventual appointment as the Commercial Director in 2020.
Ironically, even though he has worked in many great bars,  if you catch Declan
having a drink it is more likely to be a pint of the black stuff than a cocktail. If pushed
though he would tell you his favourite cocktail is a Martini, two to one ratio, and no
garnish. 

He noted: “We knew that if we launched in America correctly, the right opportunities
would present themselves. Banfi has a limited spirit portfolio and having Boatyard
selected as one of the lucky few to be a part of it is testament to the early
groundwork we have done.”
McGurk expressed his confidence in the company reaching its goal of becoming the
“number-one premium Irish gin brand in the world”.
The gin and vodka and soon to be whiskey producer became the first Irish distillery
to earn B Corp certification in February 2023 for its inspirational dedication to the
environment and sustainability.
Based in Tuscany, Banfi is known for its flagship Castello Banfi vineyard estate.

Irish Black Butter from Portrush has won the artisan category, in the World Food
Innovation Awards at the big International Food Exhibition (IFE) in London. The
company is a Food NI member.
IFE judges at the International Food and Drink Exhibition (IFE) named Irish Black
Butter, a small enterprise founded by Co Antrim businessman Alastair Bell to create
‘a new taste of Ireland’, the winner in the prestigious awards.
The multi-award-winning sweet/savour sauce was the only local product in the
awards that attract the attention of retailers and suppliers from the UK, Europe and
further afield.
Founded by Alastair in 2017, the sauce, which is made from Armagh Bramley
apples, has already collected a string of international food awards for outstanding
taste and premium quality including several UK Great Taste awards.
The IFE World Food Innovation Award recognises the most innovative food and
drink and ground breaking ideas from across the globe and provides business
opportunities in international markets.
Alastair, who has a farming background, says: “Winning the IFE World Food
Innovation Award was a fantastic boost for the business and will help to raise the
profile of Irish Black Butter around the world. We are already selling in a couple of
export markets especially the US.
The Co Antrim entrepreneur was up against artisan competitors such as Cheeses of
Wisconsin from the US; Opito Bay Salt, New Zealand; and SugarBean Candy from
the Bahamas.
Irish Black Butter also featured at the St Patrick’s Festival of culture, cuisine, and
music in Nashville, Tennessee, celebrating 30 years of the Sister City relationship
between Belfast and Nashville. Other local companies at the event are Boatyard
Distillery, Fermanagh

Moira’s multi-award-winning Abernethy Butter, one of Northern Ireland’s leading
artisan brands, has gained a major boost in Britain and other international markets.
A Food NI member, the small business, now owned by food entrepreneur Peter
Hannan, best known as managing director of Hannan Meats, also in Moira, has
achieved an extraordinary milestone by being named among the world’s 100 best
butters.

The influential Taste Atlas organisation has named three varieties of Abernethy
butter as the best in the world. Abernethy secured three of the top five spots in global
butter, further cementing its reputation for excellence. The three Abernethy flavours,
all hand crafted, rolled and packed in Moira, are: salted; dulse and Irish Sea salt; and
black garlic.

Taste Atlas is an organisation that aims to preserve local and traditional food and
dishes. Irish butter refers to butter made in Ireland from the milk of cows that have
been grass-fed, often without the use of growth hormones or antibiotics. This high-
quality milk, rich in beta-carotene, results in a butter with a distinctive rich, creamy
flavour and a natural golden colour.

Taste Atlas says the grass-fed diet of the cows has a significant impact on the
flavour and texture of the butter, making it prized in culinary applications. “The
temperate climate in Ireland allows cows to graze on lush grasses for much of the
year, leading to these unique characteristics. Irish butter contains at least 82 percent
butterfat, giving it a distinct yellow hue. Today, Irish butter is generally considered a
premium product and is usually priced as such.
Peter Hannan, commenting on the latest recognition for the hand made butter, says
“Abernethy Butter is renowned for a dedication to traditional processes, finishing
butter by hand for exceptional quality and texture. Our dulse and Irish Sea salt Butter
combines handcrafted butter with dulse seaweed and Atlantic Sea salt, to deliver the
taste of the Irish coast.
“Our salted butter is a cultured butter made from locally sourced cream, hand-
washed, lightly salted, and shaped with wooden paddles for a smooth yet rustic
finish, while black garlic butter features the deep, mellow sweetness of fermented
black garlic, creating a rich and subtly sweet flavour. We’ve got French butter
producers in our sights,” adds Peter.

All three chef-endorsed butters have won a host of awards especially UK Great
Taste Awards from the influential Guild of Food Writers. 50 Food Stars award, a Blas
na hÉireann Irish National Food Awards, and a place among the Top 50 Foods in
Europe.
“The awards reflect our brand commitment to creating exceptional butters that blend
tradition with bold, contemporary flavours,” continues Peter, who acquired the butter
producer last year on the retirement of its original founders husband and wife team
Will, a Down farmer, and wife Allison, originally a district nurse. Their regular clients
included top chefs such as Heston Blumenthal, Roger Wareing and food stylist
Nigella Lawson.
Peter was among the most enthusiastic supporters of the Abernethy’s and helped
them develop significant business with iconic retailers such as Fortnum and Mason
in London’s Piccadilly. Other support from Peter’s other artisan companies, such as
En Place Foods in Cookstown, helped in the development of original butter flavours.
“This is a remarkable achievement which is a testament to Abernethy Butter’s
longstanding commitment to quality, sustainability, and flavour innovation,” Peter
adds.
By blending the rich heritage of Irish dairy from the best grass-fed milk with daring
new flavours, the small company continues to push boundaries and redefine what
premium butter can be. A dedication to traditional handcrafting methods ensures that
every batch maintains its artisanal charm and superior taste.
Under Peter’s ownership, Abernethy Butter has grown in sales and now supplies
major supermarkets including Marks and Spencer’s food halls in Northern Ireland
and the Republic of Ireland.
The butter business is slated to be a key resident of a new artisan food hub being
planned by Peter just outside Moira. The visionary food hub for smaller producers
could mean a host of new foods and greater availability of existing products here and
abroad. The line-up also includes multi-award-winning charcuterie producer Ispini,
also now owned by Peter with founder Jonny Cuddy, a local pig farmer who has won
a host of awards for his cured meats.

Food distributor PRM Group in Lisburn is also working with Peter on the marketing of
the range of butters. PRM adds: “We are passionate about bringing the best in
artisanal food to our partners and customers. We believe that these award-winning,
handmade butters from Abernethy Butter will elevate dining experiences and inspire
new culinary creations.”