Millbay Oysters, Northern Ireland’s multi-award-winning oysters, is enjoying rapid growth in exports especially in China. As a result of this strong growth in key markets such as China and France, the company is planning a significant expansion of its existing oyster farm on the north side of Carlingford Lough.

Based near Kilkeel, Millbay Oysters, headed by Andrew Rooney, who’s also managing director of Rooney Fish Ltd, Northern Ireland’s leading fish and seafood processor, has seen sales in China grow rapidly to 25 percent of its overall oyster business.

Millbay oysters, awarded the coveted three stars in this year’s 2019 Great Taste Awards and was overall supreme champion last year in Blas na hEireann, the Irish National Food Awards, are now being enjoyed in high-end restaurants, hotels, private parties and embassies including the British Consulate General in Hong Kong.

“Our Millbay oysters are now being enjoyed by diners in Beijing, Shanghai and Guangzhou, the three centres where we now have distributors,” Mr Rooney says.

“While I’ve been travelling to trade shows in China for many years and have developed business for Rooney Fish seafood and shellfish, the first sales of my Millbay oysters were agreed only just before Christmas of 2018. The business for oysters has grown substantially and now accounts for 25 percent of total oyster sales,” he adds.

Mr Rooney attributes the success of the Millbay oysters to the high meat content.

“Our farming techniques are focusing on maximising meat content,” Mr Rooney continues. “Our meat yield is generally 22 percent. Existing and potential customers are increasingly recognising this quality. As result, demand for the oysters especially in China is extremely strong,” he adds.

Currently in the running for a Great Taste Award Prestigious Golden Fork, Millbay oysters has been lauded by judges in previous awards. The unique oysters have been described by food experts as “large succulent oysters. “A great oyster” with a” joyous sweetness, like diving into the Pacific Ocean”, “exquisite”, and “absolutely breath taking”.

Such glowing endorsements, Mr Rooney says, have “substantially increased awareness of the quality and outstanding taste” of the Millbay oysters in global markets”.

“There’s a now a massive and exciting business opportunity for the Millbay oysters developing in China which could lead to even faster growth in other centres there,” Mr Rooney says. “It’s an exacting marketplace in which people expect and demand the consistent quality, appealing appearance and superb taste we are able to provide. We now have the orders for a substantial growth of the business there,” he
adds.

To enable it to meet the growth in demand, Millbay is seeking and needs planning approval for a substantial expansion of its existing18.4 hectare farm on the picturesque Carlingford Lough which offers an ideal environment especially in its clean waters for oyster farming.

Northern Ireland’s Whitewater Brewery has won first business in Sweden for its award winning Kreme de la Kremlin Imperial Russian Stout in 330ml cans.

Based at Castlewellan in county Down, Whitewater, an independent craft brewer, is supplying its Imperial Stout (ABV10.5%), a winner of the coveted three stars in this year’s UK Great Taste Awards, to Systembolaget, the Swedish government-owned chain of liquor stores.

The Stockholm-based state body is the only one allowed to sell alcoholic beverages in Sweden and has almost 450 retail outlets across the country.

Managing director Bernard Sloan, who founded Whitewater Brewery in 1996, says: “We identified Sweden as a potential market for us as part of our strategic focus on pinpointing opportunities to grow sales outside Northern Ireland.

“We already have developing business in other European markets as well as in Japan and Singapore.

“Earlier in the year, we submitted samples, including our unique Imperial Stout, to Systembolaget for its rigorous procedures that include exacting taste panels. The stout passed with flying colours and was subsequently selected for launch in the run up to the Christmas season under the Celtic Christmas Stout label.

“We are thrilled by this new business in an immensely important and quality regulated global marketplace.

“Our Imperial stout is a strong and richly flavoured dark stout that’s been carefully brewed and then aged for 12 weeks in whiskey casks in the brewery. It packs quite a punch.

“While we now operate from a purpose-built brewery, among the most modern in Northern Ireland, we remain faithful to traditional craft brewing techniques that ensure premium quality and consistently outstanding taste,” adds Mr Sloan.

In addition to being listed among the top companies in this year’s Great Taste Awards, Whitewater Brewery, a family business, has won endorsement for its beers at major industry competitions in Budapest and Frankfurt, where the Imperial Stout was named the UK’s ‘Best Beer’.

“Our continuing success in Britain, Ireland and other international markets is the outcome of our commitment to use only the very best ingredients in the production of all our beers,” Mr Sloan continues.

“Winning three stars in this year’s Great Taste Awards was a massive boost which we hope will increase awareness especially in Britain, a market we can keen to expand existing business,” he adds.

Business development body Invest NI has assisted the development of the company’s plant and international marketing campaign.

As well as its own canning line, Whitewater supplies its range of beers and stout in bottles and casks.

Food NI member Erne Larder Preserves in Enniskillen has won a listing from German discounter Lidl Ireland.

Based in Enniskillen, Erne Larder is owned and managed by experienced chef Declan O’Donoghue and specialises in sauces such as the popular Irish Bacon Sauce, as well as jams and chutneys.

Lidl Ireland has listed Erne Larder’s limited edition Irish Whiskey marmalade as part of its Lidl Kickstart scheme to assist smaller food producers. It’s the second listing by Lidl of an Erne Larder product following last year’s choice of its Irish Bacon Jam.

The marmalade, according to Mr O’Donoghue, will be on the shelves in 200 stores from 2 nd September. He continues: “It’s an incredible achievement for our business to be punching above weight once again. We are thrilled by the opportunity and value the opportunity immensely to strengthen our relationship with Lidl.”

The marmalade is based on an original recipe developed by Mr O’Donoghue, a chef with experience over 20 years working in major roles in hotels across Ireland.

“I’ve always been keen on making my own food products and decided to start with a range of unusual jams and chutneys for events in 2017,” he explains. “I then developed a network of customers in delis and independent retailers,” he says.

The popularity of his products at markets in Fermanagh and Tyrone encouraged him to set up his own small business and to create a distinctive range of jams and condiments including Irish bacon ketchup and pesto.

“I love coming up with innovative food with different blends of flavours,” he adds. A key element in his business approach is a focus on locally-sourced ingredients. “There are so many excellent products available across Northern Ireland that can be used to create innovative and tasty products,” he adds.

Food NI member company Irish Black Butter has developed a new fudge featuring the popular flavour.

 

The fudge is the latest original product using Irish Black Butter, an award winning sweet/savoury spread, developed by Portrush businessman Alastair Bell with assistance of En Place Foods in Cookstown, another Food NI member company.

 

The new Irish Black Butter fudge was created with assistance from Melting Pot in Belfast, also a Food NI member and one which has vast experience in developing and marketing a wide range of original butter and flavoured fudges for customers in Great Britain, the Republic of Ireland and further afield.

 

The fudge is the fourth original product featuring the Irish Black Butter flavour with Armagh Bramley apples, cider, treacle, spices, and a touch of brandy over the past two years.

 

Other products developed using Irish Black Butter are a peanut spread, an ice cream being produced by Coleraine’s Morelli’s Italian-style ice cream, and biscuits from the Heatherlea Bakery in Bangor. Morelli’s and the Heatherlea are also Food NI member companies.

 

Mr Bell, commenting on the new Irish Black Butter fudge, says: “The fudge is the outcome of my strategic focus on growing the business beyond the original spread through the promotion of the distinctive flavour as an ingredient for other innovative food products.

“Using the Black Butter in a novel fudge is an obvious move which widens its market appeal and also strengthens the business. It reflects by focus on promoting the butter as an ingredient for other manufacturers and as a flavouring for chefs. It’s now being used by leading chefs in their dishes as well as tasty choice for cheeseboards in leading restaurants and hotels.

 

“The successful team at Melting Pot was very supportive and keen to assist me in harnessing their tremendous experience and success in creating different fudge flavours,” he adds.

 

A recent contender in the challenging BBC Two’s Dragons’ Den programme, Irish Black Butter also received three gold stars in the influential UK Great Taste Awards and is one of eight local companies in the running for the champion Golden Fork, as well as the Northern Ireland Golden Fork, in the finals on 1 September at a gala dinner in London.

 

The distinctive spread, furthermore, was named Chefs’ Larder Choice in last year’s Blas na hEireann Irish National Food Awards.

 

Irish Black Butter is available in delis and independent retailers in Northern Ireland, the Republic of Ireland and in parts of Great Britain.

 

 

 

Food Stories in Northern Ireland, a Food NI member company, has won substantial business with Tesco Ireland for its range of healthier Pinkfinch fruit and vegetable crisps.

 

The deal with Tesco, the Belfast company’s  latest sales success outside Northern Ireland, will see an estimated 100,000 bags of the snacks sold annually.

 

Having begun his business from his parent’s spare bedroom five years ago, Food Stories founder Michael Heaslip has managed to grow his innovative product line across Ireland, the UK, Europe, and the Middle East with distribution warehouses in Ireland and the UK.

 

Pinkfinch flavours selected by Tesco include Green Bean & Sugar Snap Pea, Banana, and Apple, which uniquely for the European market, contain real fruit that has undergone a vacuum-crisping process.

 

Before launching his business, Heaslip committed to creating a healthy, innovate product, which tastes great.

 

After three years of research and product development, which saw Heaslip travel the world in search of the perfect manufacturing process, Pinkfinch fruit and veggie crisps hit the shelves.

 

Within weeks Green Bean and Sugar Snap Pea won a Great Taste Award and was shortlisted in the Sial Paris Innovation Selection 2018.

 

 “My aim was to develop a healthier crisp, one which could contribute to the five-a-day diet recommendation. We developed a unique cooking process that maintains the taste qualities of the fruits and vegetables,” Mr. Heaslip explains.

 

“This means, for example, that are a more appealing snack for children. Mum’s that couldn’t convince their children to eat fruit & vegetables are sending us thank you messages on social media. They are also based on real fruit, are gluten-free and high in fibre.”

 

“It was also very important to us that we had a product that was innovative and tastes great, in that regard we are unrivalled in the market.”

 

I was lucky enough to travel to Western Australia three years ago. I was on the hunt for inspiration. We had three criteria to qualify a concept, it had to taste fantastic, a healthier alternative to chocolate and traditional snacks, and be innovative.

 

“My friend gave me a packet of Jack Fruit Crisps that he had bought in an Asian supermarket. It was unlike anything I had ever tasted. I was instantly hooked on the idea and thought there was an opportunity for a similar crisp, but with fruit and vegetables, the European market is familiar with. The Food Stories team back home bought into it and we started the long journey to bring it to market.

 

That is actually where the name Pinkfinch comes from, it is a an Asian bird that sources the best fruit to eat. It took us that long to source the right partners to work with, I thought Pinkfinch was quite appropriate. It has been a challenge but a load of fun too.

 

“The business with Tesco Ireland and listing in 118 stores marks a significant chapter of growth in our business. Tesco Ireland were the first major multiple to list and we are determined to grow the business with them and make the listing a success.

“The past eight weeks have been a whirlwind as we have had an additional 800 supermarkets across Europe launch on top of the new Tesco Ireland listing. One of which is Sainsbury’s UK were we will be stocked in 334 stores,” he adds.

Commercial Director at Tesco Ireland, Joe Manning said: “We’re thrilled to bring the award winning Pinkfinch range of fruit crisps to our Irish customers, across our stores and online. Innovation is a key focus in everything we do, and our teams are very passionate about continuing to develop our offering with the best range of products in the Irish market.”

 

Michele Shirlow, Food NI chief executive, added: “This is another tremendous success for our member company in exports. This enterprising and ambitious small company has certainly racked up an impressive list of successes with leading supermarkets here and abroad.”

 

Pinkfinch fruit crisps are available now in Tesco Ireland, Sainsbury’s UK and major multiple retailers in Belgium and Germany.

Carol’s Stock Market, a Food NI member company, has recently doubled production space in preparation for the launch of two new innovative products; all natural beef and chicken bone broth gravy.

 

Based in Derry and owned and run by Carol Banahan, Carol’s Stock Market has also been named as one of the finalists in the Great British and Northern Irish Food Entrepreneur of the year awards.  The regional finals are scheduled to be held in Belfast on October 3^rd.

 

The company has won awards and widespread acclaim for existing portfolio of  natural chicken, beef and vegetable stock. The awards include UK Great Taste Awards and Blas na hEireann ‘Chefs’ Larder’.

 

Outlining the new products, Mrs Banahan says: “Our free range chicken gravy is made completely from scratch using locally sourced free range chicken.  The base of the chicken gravy is made from our wholesome and delicious chicken broth which has been carefully simmered along with organic herbs and vegetables for many hours.

 

“Using caramelised shallots, fresh thyme and balsamic vinegar, we then thicken our gravy with organic cornflour to keep it gluten free. No fuss or mess, just heat and serve.

 

“Our beef gravy is made completely using locally sourced grass fed beef bones.  The base of the gravy is made with our wholesome and delicious beef broth which has been carefully simmered along with organic herbs and vegetables for many hours.

 

“Again using caramelised shallots and balsamic vinegar, we then thicken our gravy with organic cornflour to keep it gluten free. No fuss or mess, just heat and serve,” adds Mrs Banahan.

 

The company’s products are widely available in delis and independent stores across the island of Ireland.