Morelli’s Ice Cream has unveiled a 4 x 1.5 metre sized mosaic of golfer Francesco Molinari made entirely of ice cream ingredients, at the brand’s flagship store in Portrush ahead of The Open Championship this week.

Nodding to Morelli’s Italian heritage, the masterpiece is a dedication to last year’s winner of the Claret Jug. The assembly took 10 hours, using 70kg of ice cream sprinkles and was helped in part by children from the Morelli family.

Established in Northern Ireland in 1911, Morelli’s is a family-owned, fourth generation ice cream brand that combines ingredients from some of Italy’s most prestigious flavour houses with Irish dairy products to create the country’s most famous and recognisable ice creams.

The mosaic will be on display in Morelli’s, Portrush from today until 22nd July.

Keep updated with Morelli’s on the brand’s Facebook, Instagram and Twitter accounts, and ice-cream lovers should make sure to visit the Portrush and Portstewart stores on Sunday 21^st, especially if Molinari takes home the Claret Jug once again.

Prep House, the leading Northern Ireland producer of sauces,mayonnaise, dressings and marinades, has created a new product for one of Ireland’s top retail groups.

Based in Crossgar, Co Down, Prep House, a family enterprise with extensive and developing business in both Northern Ireland the Republic, was commissioned by Musgrave NI to create a new sour cream and chive dip.

The commission is the latest for Prep House’s new product development from a leading retailer, according to Prep House’s operations manager Barry Fitzpatrick.

“The creation of innovative products is among the most important services that we offer existing and potential customers in retail and foodservice,” he continues. “Another important element in our NPD approach is a commitment to source as many ingredients as possible from other food manufacturers in Northern Ireland.

“There are many superb products from smaller companies here which we are keen to support because of the provenance they guarantee. In addition, sourcing locally means lower food miles which is in line with our focus on sustainability.

“The new sour cream and chive dip is a good example of this approach. We were able to source set sour cream from Farmview Dairies, a producer of milk, cream and cheese,nearby in Castlereagh. And we linked up with the award winning Clandeboye Estate for quality natural Greek style yoghurt for the sauce. It’s a very rich flavour which has gone down well with the client,” adds Mr Fitzpatrick.

The new sour cream and chive dip is available in 170g tubs.

Prep House has enjoyed exceptional growth to 23 people, including 18 in the modern factory, from the three on the payroll in 2015

Sales have more than tripled since then. In addition, the company has invested almost £1 million in creating a state-of-the-art factory and new product kitchen. Recent customers also include Aldi, a leading German retailer in the Republic.

The family business has received support from business development agency Invest NI to help grow the business in the Republic and develop innovative products through a new development kitchen.

Awards for taste and quality for Prep House have also followed from the UK Quality Food and Drink, Great Taste Awards and the Blas na hEireann Irish National Awards. Judges have acclaimed original sauces and dressings including Irish Seaweed and Sweet and Chill.

Distiller of the award-winning Shortcross Gin has released a first pink gin, the first of its kind to be distilled in Northern Ireland. With no added sugar or additives, it’s sure to blossom across Ireland and the UK this summer as it rolls out among popular retailers and bars. Shortcross is a Food NI member company

Rademon Estate Distillery celebrates another 5th anniversary milestone by unveiling the latest edition, Rosie’s Garden Gin, inspired by Rosie, the mother, of co-founder Fiona Boyd Armstrong. Showcasing an array of botanicals and fruits including strawberries, raspberries alongside lavender and camomile, the pink gin stays true to the heritage of Shortcross Gin, remaining juniper led.  

Head Distiller, David Boyd-Armstrong says: “We chose to vapour infuse the lavender and camomile on our new copper pot still so that we could draw out the delicate flavours and aromas of these botanicals without them competing or being hidden by the other botanicals in the gin.”

Taking inspiration from their home, Rademon Estate, Managing Director, Fiona Boyd Armstrong made clear that:“Provenance is hugely important to us, for Rosie’s Garden Gin we sought inspiration from my mum, Rosie, always tending to the fruits and herbs in her 18th century walled garden.  We started back in summer 2017, picking fruits and botanicals from the walled gardens to see how best we could craft a gin that links to the heritage of our home.”

The gin is unique to the marketplace as the only pink gin distilled on the island of Ireland that has no added sugar. Mr Boyd Armstrong adds: “Rather than follow the path of the sugar rich, low flavour products occupying the fruit and flavoured category, we wanted to create a gin that would lend itself to be enjoyed as a gin and tonic, or crafted into the perfect cocktail.”

The perfect summer sipping gin does exist! And it’s already flying off the shelves in Tesco, SuperValu and selected off-licenses in Belfast. Rosie’s Garden Gin is perfectly served as a classic Gin & Tonic and as a refreshing cocktail. The distillery team recommends the following serves…

Method: Fill glass with ice, add Rosie’s Garden Gin, mix with Tonic, to garnish add a sprig of Mint and/or Strawberry.

Team Shortcross recommend a Rosie’s Road for their signature cocktail serve:

Ingredients:

• 35ml Rosie’s Garden Gin  

Northern Ireland’s leading craft distillery and the producer of the multi award-winning Shortcross Gin, Rademon Estate Distillery has made a big impact in the burgeoning craft spirits market since its launch.  Founded in 2012 by husband and wife team Fiona and David Boyd-Armstrong, Rademon Estate Distillery is located at the couple’s historic family estate just outside Crossgar, Co. Down.

You can visit the inspiration behind Shortcross Gin by attending a tour and soaking up the views (and gin) of Rademon Estate Distillery with a Shortcross experience. Meet the founders, Fiona and David, enjoy a tutored neat tasting, immersive Gin & Tonic Masterclass and a guided tour through the Still House with Head Distiller, David. Not forgetting a pre or post tour cocktail from the Shortcross bar.

Rademon Estate Distillery is Northern Ireland’s leading craft distillery and the producer of the multi award-winning Shortcross Gin. Shortcross Gin was the first gin to be distilled in Northern Ireland

Founded in 2012 by husband and wife team Fiona and David Boyd-Armstrong, Rademon Estate Distillery is located at the couple’s historic family estate just outside Crossgar, Co. Down.

Rademon Estate Distillery’s multi award winning Shortcross Gin has won several high profile awards since its launch in 2012. The distillery has won over 30 high-profile industry awards, with the most recent highlight being a Silver medal at the 2019 San Francisco World Spirits Competition. This competition is considered to be the pinnacle of awards globally for the drinks industry.

Rosie’s Garden Gin is available to purchase from the distillery shop and all leading bars, hotels and restaurants across Northern Ireland and from independent off licences, Tesco priced at RRP = £25.00 (50CL)

Chef Will Brown (Schoolhouse, Comber, Co Down) and Indie Füde (Comber, Co Down) have been asked by The Royal Academy of Arts in London’s Piccadilly to cater for their Summer End of Summer Party on July 20th. Will Brown follows on from Tom Kerridge who was last year’s chef at the Academy’s “Summer Lates” party.

Wëëker is a high-end street food concept by renowned Northern Ireland chef and restaurateur, Will Brown (Indulge x Will Brown). It features ingredients from his home in Northern Ireland (or “Norn Iron” as the locals say), partnering with Irish food experts and neighbours Indie Füde (Independent Food Co.), to source and deliver unique and outstanding food and drink that represents their luscious green pastures, bountiful coast lines and world class producers.

The menus for the Summer Party event in London will feature all Northern Ireland food and drink producers including Broughgammon Farm, East Coast Seafood, Frazer’s Farm, Clandeboye Yogurt, Lecale Harvest, Ispini Charcuterie, Ballylisk of Armagh, Mike’s Fancy Cheese, Dart Mountain Cheese, Peninsula Kelp Co, Ken’s Raw Jersey Milk, Cavanagh Eggs, French Village, Bullhouse Brewery, Lacada Brewery, Symphonia Gin, Shortcross Gin, Belfast Artisan Gin Co, Boatyard Spirits, Copeland Gin and Kilmegan Cider.

The team are also working with Northern Ireland businesses including Steve’s Pallet Creations, Greenman Packaging , Artist Andy Laird, Motis Logistics, Comber Farmers Mkt, Food NI, Oranga Design, Minuteman Press and Tribal Clothing

They will bring across an oyster bar from Lecale Harvest, a Gelato Bar from Licked and a drinks bar from Neill Wine. There will be a fully compostable dining option, supported by Green Man in Bangor.

The menu will include Six Native Irish Lecale Oysters served on ice with red shallot vinegar, slice of lemon and Yardsman Wheaten Bread,  Basil-injected Burrata, accompanied by summer confit Tomato and grilled Sourdough Toast , Strangford Crab Roll with pickled Cucumber, crispy Dulse Chips and Trout Caviar , Broughgammon Cabrito Kofta’s with Beetroot Slaw, Sumac spiced Yogurt, and Pita Bread, Slow-Rise Doughnuts with Irish Strawberry and foraged Meadowsweet and a Trio of Irish cheeses served with Gin Chutney and Fennel Crisp Breads with the extra option of an Irish Charcuterie Platter.

The event is supported by Invest NI and the charity partner is Mencap NI .

This coincides with Northern Ireland recently being awarded the title of the World’s Best Food Destination 2019, and the upcoming all-Ireland Taste the Island Campaign.

“Wëéker are really honoured to partner with Mencap NI, we are all about local and Mencap NI is a local charity that that is close to the hearts of both our lead chef, Will Brown, and our local food purveyors, Indie Fude. We are so excited by this prestigious event and believe we can bring a sense of pride, for not only the produce of Northern Ireland, but to all the people of Northern Ireland also” said Johnny McDowell from Indie Fude.

“We will be joined by the Mencap NI team on night in London to help raise much needed funds for Northern Ireland people with learning disabilities through collections in the Royal Academy of Arts on the evening, and also through our live artist, Andy Laird, who will donate from his takings on the night to Mencap NI. It’s going to be weeker!”