Thirteen local artisan producers here will see their homemade and handcrafted products on the shelves of EUROSPAR community supermarkets this month, as Henderson Wholesale adds them to their local supplier roster.

 A champion of local produce, Henderson’s team sources over 75 percent of their fresh food from local farmers, growers and producers, and has now extended their reach to include smaller, innovative artisanal suppliers as part of a long-term business strategy.

 The strategy will aim to add Northern Ireland’s ‘hidden gems’ to their wholesale business, providing suppliers an opportunity for team expansion and business growth by supplying to hundreds of stores and supermarkets across the country thanks to Henderson’s distribution network, which operates from their warehouses in Mallusk. 

 Celebrated foodies including Broighter Gold, Just Live a Little, Suki Tea and Finnebrogue will see their products alongside Kennedy Bacon, Ditty’s Bakery, Irish Black Butter, Orchard Smokehouse and Erne Larder.

 Businesses dreamt up in local kitchens such as Hollah Preserving and Peppup Sauce will also join Clandeboye Yogurt and Cavanagh Free Range Eggs in the range which exceeds 50 products.

 All of the producers are award-winning, with many gaining recognition from the covetable Great Taste Awards, and for some, this is their first major wholesaler listing.

 Gareth McAnlis, Fresh Foods Development Manager at Henderson Wholesale, says this not only elevates their retailer foodie credentials but helps local artisanal suppliers expand; “It’s a well-known fact that we have some of the world’s best food crafters in Northern Ireland, and it is important that wholesalers such as ourselves draw on our local roots and ensure we’re helping smaller companies succeed in a busy marketplace.

 “The Fresh Team at Henderson’s meet food producers from across the country who have innovative products to put to market but are struggling with that first step. As a local wholesaler and retailer, we have the operations and logistics in place to help, and make it happen for them.”

 Portaferry company, Just Live A Little will see their range of granola added to the artisanal line up. David Crawford, who founded the company with wife Jill, said; “To partner with one of the biggest wholesalers and retailers in Northern Ireland enables us to grasp an opportunity for growth.

 “Hendersons has proven their commitment to local and we’re proud to be part of their local supplier roster and sit on the shelves of their local stores. Extending our stockist list is a valuable part of our business, so knowing we have the potential to reach so many stores in Northern Ireland is exciting and we’re looking forward to progressing.”

 The range of 53 artisan products includes preserves, granola, free range eggs, sauces, smoked meats, bacon, cooking oil and butter, which wouldn’t typically be found at a local community retailer.

 Gareth continued; “Shopping is all about choice, so instead of a shopper having to go to several places to get their everyday essentials or a unique product, we’re bringing everything under one roof. We’re continuing to listen to our shoppers and the increasing consumer demand for niche products that deliver on taste and quality.”

 The range will be available in 28 EUROSPAR supermarkets across Northern Ireland initially, then introduced further throughout 2020.

 The campaign will be supported with an integrated marketing roll out across Henderson’s brand platforms, and retailers will get their first taste of the range at their annual retailer conference next month.

Morelli’s, Northern Ireland’s famous ice cream family, has just launched an edible ice cream tub as part of its commitment to waste reduction and the conservation.

The Coleraine-based company’s new Eco Tub is an edible ice cream tub made entirely of wafer. 

The new tub has a biodegradable and compostable sleeve which takes only 10 days to fully decompose. 

Daniella Morrelli-Kerr, a director of Morelli’s, says the company decided to launch Eco Tub in conjunction with their local wafer and cone supplier to help reduce waste. 

“With ice cream tubs now overtaking cones, we hated the thought of this type of packaging littering the landscape and so we believe we have helped to create the most environmentally friendly way to enjoy a Morelli’s ice cream,” she says.

Eco Tub was launched at the Tesco Taste Fest 20th-22nd September at Custom House Square. The tubs will be available at Morelli stores soon.

Burren Balsamics, Northern Ireland’s award winning producer of balsamic vinegars, has announced significant business deals in Britain from its extensive marketing activities there.

The family business, based at Richhill in county Armagh, has started supplying its fruit infused balsamic vinegars to the House of Commons gift shop as well as high-end food retailers Partridges in London and Fenwick in Newcastle Upon Tyne.

Partridges has listed two products – award winning Armagh Bramley Apple and Blackberry and Thyme, both made with locally sourced fruit. Armagh Bramley Apple balsamic vinegar won Gold at Blas na hEireann, the Irish National Food and Awards, as well as 2 stars in the Great Taste Awards. Blackberry and Thyme was the Best Artisan Product at Blas in 2017.

The House of Commons is selling a gift pack of three Burren vinegars – Bramley Apple, Blackberry and Thyme and a Balsamic Vinegar – under its own branding.

Susie Hamilton Stubber, who runs the business with development chef Bob McDonald, commenting on the latest business in Britain, says: “We are thrilled to add such prestigious and quality conscious clients to our growing portfolio of high-end customers in Great Britain, a market we’ve been targeting for some considerable time.

“Our growth strategy has involved taking part in major trade shows and other high profile events such as the recent Burghley Horse Trials in Lincolnshire and the Abergavenny Food Festival,” she adds.

“The business with the House of Commons, for instance, came from our participation in the Top Drawer show in London. Our agreements with Partridges, one of the most prestigious retailers of premium food products in London, and Fenwick came through our distribution network.

“All three deals will be immensely important as we continue to develop our business in Great Britain, a significant market for us outside Northern Ireland. We recognised some time ago that we had to grasp marketing opportunities in Britain by engaging in as many events as practicable, representing a very substantial investment in time and finance for a small business,” adds Susie, an experienced chef who set up the business in 2014.

“It’s really very exciting to see a bundle of our unique balsamics in a House of Commons branded gift box,” she continues.

As well as developing a range of balsamic vinegars, Burren Balsamics is also focusing on creating other delicious artisan products such as jams and chutneys from wholesome leftovers of the vinegar production. The recycled products are the outcome of the company’s strategic focus on achieving zero waste.
Among the recycled products created is a balsamic chutney from PGI Armagh Bramley apples for Ballylisk of Armagh to accompany its unique Triple Rose, a triple cream cheese from milk sourced from the dairy’s farm in Co Armagh.

Leftovers of Burren’s blood orange and cardamom balsamic vinegar have been used to create an original marmalade.

The third product so far in the zero waste range is the onion jam which uses the onions left over from the 2 star Great Taste Award roast onion black balsamic. It also goes really well with cheese.

“It makes sense to us to use up the leftovers. They are high-quality ingredients. They taste amazing and we love experimenting so it’s a no brainer!” says Susie.

Bailies Coffee Roasters in Belfast is aiming to accelerate the growth of existing business in Britain in particular.

The roaster hopes to drive growth in this important market through premium microlot coffees especially from Columbia. 

The company is targeting opportunities it has pinpointed in the dynamic ‘food on the move’ category, the company, which has been roasting premium coffee for over 20 years in Belfast, is also aiming to grow retail sales particularly in Great Britain.

Andrew Hollywood, head of marketing at Bailies Coffee Roasters, says: “We are always on the lookout for new and innovative ways in which to grow our retail business. Being design-led and thoughtful with our branding, along with having an extensive product-list to suit the needs of many from those who are just starting out on their coffee journey, to those who want to taste some of the best coffees around.”

The direct trade coffees were launched by the company’s experienced baristas at the Lunch! trade show in London

Explaining the decision to show the direct trade coffees at the Lunch! ‘food-on-the-move’ show, Mr Hollywood adds: “For us, Lunch! provides a unique opportunity to engage with customers in the food-to-go sector whilst also highlighting and further promoting our high-quality coffee and products to this sector and those within the specialty coffee scene. 

“A key strategy for us is to develop business with coffee shops and cafes in Britain, especially against the background of an EU Exit. We already have some fabulous customers in Britain, Europe and even the US, who all have a growing demand for; ethically sourced, great tasting coffee.  

“We’ll be serving some fantastic microlot coffees inspired by our recent sourcing trip to Colombia. Direct Trade with coffee farmers is of the utmost importance to us and we have very strong ethical principles during the purchasing process. Once purchased, the roastery creates phenomenal coffees with their dedication to the craft of roasting – creating distinct roast profiles that remain true to our framing partners wished and promote the finest aspects of the green bean – altogether enhancing the coffee experience,” he adds.

An example of this, at Lunch! festival, he explains, we will be serving a fresh crop, washed microlot coffee from our long-standing single origin partners Comepcafe co-op, in Colombia. 

“We’ve been working with Comepcafe for several years, helping the co-op to achieve their goal to produce some of the finest coffees in the world. And we are thrilled to be receiving not only single origin, but also now microlot coffees from them that are evidence of the quality of the farms that this Co-op it supports. 

“Our microlot coffee from the farm, Buena Vista, Comepcafe – has tasting notes of raspberry jam, red grape and vanilla.

“Alongside Buena Vista, we tasted four of our microlot coffees at Lunch! Including; Kenya Gakui AA, Costa Rica Cerro Dragon, and Guatemala El Limonar Cipreses. Our previous Guatemalan coffee was named after the farm itself: El Limonar was entered into the Guatemalan Cup of Excellence by the farmer Rogelio, who is also one of our Direct Trade farmers. 

“The coffee placed 17th overall with remarkable feedback and so we bought it through Cup of Excellence auction- as all coffees within the competition must be bought at auction price. Therefore, we paid even more for this coffee than our Direct Trade standard of 30 percent above Fairtrade price. But it paid off. The coffee was a hit, not only amongst everyone at Bailies, but the coffee sold fantastically well, across our customer base and on retail, and was proof for us that there is a demand for high quality exclusive lots.”

These microlots are unique to Bailies Coffee Roasters.” Microlots are a real growth area for our business, allowing us to command a premium and ultimately pay the farmer more money. We source our coffee directly and establish relationships with the farms. 

“Our Director of Green Bean Coffee would visit farms in some of the most remote places to help establish relationships and recommend changes to farming practices. Bailies Coffee Roasters also produce blended packs for sale and these coffees have also been rigorously cupped to ensure quality.”

 Bailies main business, he continues, is to supply the specialty coffee industry. “This remains our key focus, with our roastery also having capacity for more custom. On the equipment side, we currently supply several large-scale customers with brewing equipment. This can range from tea, coffee and hot chocolate machinery. Alongside this we run a successful ecommerce business supplying subscriptions and brewing equipment,” he adds.

The promotion of Bailies’ Direct Trade policies and involvement within the coffee  community, through events and competitions, he continues, “are some other  great ways we can spread the word about our brand and the retail choices we offer”.

Food NI member company Ewing’s, Northern Ireland’s leading and award winning fishmongers, has expanded its production capacity to meet soaring sales of smoked salmon. The company, based on the Shankill Road in Belfast, has created and kitted out a modern smoker in place of the kiln which has been used in curing and smoking salmon, cod and haddock for almost a century.

Ewing’s counts Sainsbury’s and many other high-end outlets among clients for smoked salmon and cod which have won major awards. It is also the prime supplier of organic salmon and other fresh seafood to more than 300 of Northern Ireland’s high-end restaurants. In addition, organic salmon smoked by Ewing’s has been used at high profile events in Britain and exported worldwide.

Director of the family-owned and managed business Crawford Ewing says the company has seen growing demand for its organic salmon in particular because of its outstanding flavour made the decision to invest in a new smoker a “no brainer”.

“While we were reluctant to move from our historic smoker which has been at the core of our business for almost century we needed a significant increase in capacity to maintain existing customers as well as many others seeking the salmon,” he says.

“Demolishing the old smoker was still a bit traumatic also emotional because of the many decades of smoke and, of course, history in its walls,” adds Mr Ewing.

While the old smoker has given way to a new development also on the company’s historic Belfast factory and shop, Ewing’s retains its longstanding and unique curing recipe and continues to smoke slowly over oak and beech wood chips. The slow curing and smoking process takes around a week.

The new smoker, designed to the highest hygiene standards but is still recreating the traditional methods also features a purpose-designed high care packing facility. The site of the old kiln is being developed into a vast freezer to support additional production in line with the growing demand for its products.

The company sources premium salmon from Northern Ireland and Scotland and has developed attractive smoked salmon packs for retail as well as supplying fresh, chilled and frozen seafood for foodservice.

Ewing’s has been sourcing, processing and supplying fish and other seafood from its Belfast premises since 1911.

The company has also won a string of national accolades for the outstanding quality of its cured fish. It has won UK Great Taste Awards for its organic salmon and a listing in the Top 50 Foods in 2014 for its lightly smoked cod loin. It currently employs 29 people in its shop and nearby processing plant. The premium organic smoked salmon was again endorsed in this year’s Great Taste Awards.