Michele Shirlow MBE – Farm Week Column 1 August 2019

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Secretary of State Must Respond to Fears of our Biggest Industry Over No-deal Brexit

I share the anxiety of the Food and Drink Federation(FDF) in Britain over new Prime Minister Boris Johnson talking up a no-deal Brexit. FDF last week warned the Prime Minister and his new cabinet that a ‘crash out” of the EU without a deal could do “mortal damage” to the food and drink industry.

Mortal damage in Britain could mean a catastrophe here for our biggest and most successful industry, one which sustains upwards of 100,000 jobs across a vast supply chain. A recent study suggested that as many as 40,000 jobs are at risk in Northern Ireland if there’s a no-deal and most could be lost in agri-food.

I hope to have an opportunity to express my grave concern to new Secretary of State Julian Smyth at the earliest opportunity and, in particular, to support the call from our friends in the Ulster Farmers’ Union for a smooth and orderly withdrawal from the EU to avoid any possibility of food price rises, shortages and far reaching disruption for shoppers and consumers.

The new Secretary of State can certainly count on some tough talking from industry bodies representing what is after all a £5 billion industry with extensive export markets. I hope the Secretary of State is more proactive and responsive than his predecessors.

We all hope that he comes here with a brief from the Prime Minister to address positively the many challenges facing this part of the UK. We need effective leadership at the NIO as it seems likely that the dreadful deadlock at the Assembly continues without any prospect of agreement between the main political parties.

He needs to get out of the Northern Ireland Office at Stormont quickly to visit companies in food and drink and hospitality, talk to senior managers and meet real people worried about the future of their jobs in this extended period of uncertainty.

His colleague in cabinet, Theresa Villiers, now the Department for the Environment, Food and Rural Affairs minister, will be aware of the strategic importance of the food and drink industry here. We’ve seen the contribution of the food and drink and hospitality industries most recently during The Open at Royal Portrush.

FDF comes down in favour of the government delivering “a withdrawal agreement that guarantees the closest possible trade and regulatory relationship with our nearest neighbours so UK food and drink can flourish”. It’s an approach that makes sense.

An agreement with the EU is crucial to maintaining free trade with our closest neighbours and largest trading partners, as well as access to people that want to come to the UK to work on farms and in processing plants across the country.

There’s evidence of EU workers on many farms and in our factories heading home because of the continuing uncertainty. These employees have long made an important contribution to our industry. Continued access to these highly skilled and easily motivated workers from across the EU is vitally important.

There’s clearly a need for legislation to protect workers essential to the continued growth of our food industry in particular. And urgent action is required in other areas to support the continued growth of the industry.

I wish Mr Smyth well at the NIO and hope that his appointment will see action taken quickly to address the challenges facing our industry.

Deep dark delights bring out the stars for Food NI members at Great Taste

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Following 75 days of judging, the results of the Great Taste Awards have been released, with Food NI members now celebrating.

 Great Taste 3-star winners include; Kreme dela Kremlin, a 10.5% ABV Imperial Russian Stout made by the “supremely talented” Whitewater Brewery in Castlewellan, using a selection of premium malts, hops and maple syrup and an Irish Black Butter, inspired by a traditional sweet and savoury conserve recipe and made using Euro PGI Armagh Bramley Apples with cider, brandy and spices, from The Irish Black Butter Company in Antrim.

 There were several awards for the Meat Merchant in Moira. They took 1 3 star for their Sugar Pit Bone in Bacon, 10 2 stars for Himalayan Salt Aged Wing Rib Joint, Himalayan Salt Aged Bone in Sirloin Joint, Himalayan Salt Aged Bone in Fillet Steak, Pastrami Boneless Beef Short Ribs, Confit Beef Cheeks, Sugar Pit Boneless Bacon Loin, Sugar Pit Ham Hocks, Sugar Pit Bacon Ribs, Lamb Shoulder Part Boned Pork and Apple and Sage Sausage Roll and 3 1 star awards for Himalayan Salt Aged Bone in Sirloin Steak, Porchetta and Dry Cure Middle Bacon.

En Place Foods got stars for every product entered including 3 stars for their Apple and Elderflower Vinegar.

2 stars each for Armagh Cider Company’s Doyles Medium Cider, L’Artisan Foods’ Smoked Chicken and Mushroom Pie,  Buchanan’s Traditional Stuffed Pork Fillet, Natural Umber Apple Cider Vinegar, McKee’s Farm Shop Courgette and Thyme Soup, Café Smart’s Wheaten Bread, Irwin’s Bakery Irish Rose Fruit Loaf, Deli Lites’ Turmeric and Orange Cake with Yoghurt and Pistachio Topping, Symphonia’s No.1 Dry Gin and No.2 Apple Gin, The Heatherlea;’s Coarse Wheaten with Stout, The Cookie Jar’s Wheaten Bread and Wheaten Bread Mix, East Coast Seafood’s Hot Smoked Trout, Scrabo Cottage’s Rose Veal Stock/Demi Glaze, Ballylisk of Armagh’s Triple Rose cheese, Hillstown Brewery’s Horny Bull Stout, Dart Mountain’s Sperrin Blue Cheese, Maud’s Piemonte IGP Dark Hazelnut Ice Cream, Quail’s 28 Day Himalayan Salt Aged Rump Roast and Heritage Cure Gammon Joint, Morell’s Irish Black Butter and Coffee Ice Creams and Cherry Frozen Yoghurt, Yahi House Granola, Ispini Charcuterie’s Fennel Salami, Tempted’s Dry and Tempted’s Hard Yard Cider Rooney Fish’s Millbay Oysters with Gin, Finnebrogue Artisan’s Blackgate Signature Wagyu Burgers, Rich Sauce’s Vegan Mayonnaise ,Islander Kelp’s Kelp Tapenade, Suki’s Spiced Pumpkin Pie Tea Glastry Farm’s Raspberry Ruffle Sorbet ,Baronscourt Wild Sika Venison Loin, Wild Sika Venison French Rack and SD Bell’s Brazil Rio Verde Yellow Bourbon Coffee.

1 star awards were given for SD Bell’s Assam Single Estate “Satrupa” Organic FBOP, Buchanan’s Dry Cured Back Bacon, L’Artisan Foods’ Red Pepper and Asparagus Pie, Dromona Mature Cheddar and Spreadeasy Butter, Rich Sauces Vegan Garlic Mayonnaise and Vegan Chipotle Mayonnaise, Yellow Door’s Roast butternut squash and sweet potato soup, Stout Soda Bread, Wheaten Loaf and Olive and cheese sourdough bread, Irwin’s Potato Bread and Rankin Selection Barm Brack, Tayto’s Mr Porky Crispy Strips, Sea Sugar’s Black Cherry and Vanilla handmade sweets, Finnebrogue Artisan Naked Smoked Back Bacon, Ewing’s Finest Irish Organic Smoked Salmon and Amber Catering and Cake’s Date and Apple Wheaten, Baronscourt’s Wild Venison Sausage, Glenballyeamon Free Range Eggs, Cavanagh Free Range Eggs, Long Meadow Cider’s Apple Cider Vinegar, East Coast Seafood’s Cold Smoked Salmon and Hot Smoked Eel,  Granny Shaw’s Sea Salt Fudge, Whitewater Brewery’s Ewe Rebel, Deli Muru’s Orange & Juniper Shortbread and Raspberry & Juniper Jam, The Heatherlea’s Chilli & Chocolate Oatcakes, Morelli’s Chocolate Caramel Gold Ice Cream and Caramelised Hazelnut Ice Cream, Gracehill Black Pudding, Mash Direct’s Beer Battered Chips, Maud’s Ethiopian Coffee and Sea Salted Caramel Ice Creams, The Heatherlea’s Coarse Wheaten Loaf with Stout, Glens of Antrim Potatoes Shindigs Crisps Irish Sea Salt & White Wine Vinegar and Shindigs Crisps Mature Irish Cheddar & Sweet Onion, Kennedy’s Dry Cured Bacon, Suki Rooibos Tea and Ke Nako’s Biltong

Forest Feast took 2 stars for Queen Victoria Pineapple Ringsand 5 individual stars for PREDA Fair Trade Dried Mango, Whole Canadian Dried Cranberries, Slow Baked Roasted & Salted Mixed Nuts, Chilli Honey Peanuts & Almonds and Sesame Glazed Peanuts with Almonds & Cashews.

Clandeboye Yoghurt got 3 individual stars for Greek Style Yoghurt, Greek Style Yoghurt with Mandarin and Lime and Natural Yoghurt

There was a 2 star award for Burren Balsamic’s Roast Onion infused Balsamic Vinegar and a star each for Blackcurrant infused Balsamic Vinegar Blood Orange and CardamomWhite Condiment, Raspberry Infused Black Balsamic and Aceto Balsamico di Modena (I.G.P)

Ann’s Pantry got three individual stars for Sugar Free Oven Wheaten, Spelt Brown Soda and Champ Potato Bread.

White’s Oats took 4 individual stars for Organic Jumbo Oatflakes Toat’ly Oaty Original Porridge, Speedicook Porridge Oats and Oat bran medium cut while Hillstown Brewery was awarded 1 star each for The Spitting Llama Belgian Triple, The Goats Butt Wheat Beer, The Full Boar Crew- Brut IPA, The Blueberry Badger Parade Sour Beer and Henrietta Hen West Coast IPA. Maud’s Ice Creams in Vanilla, Poor Bear and Strawberries and Cream were each awarded a star.

Quails Fine Foods got a further 4 individual stars for Himalayan Salt Aged T Bone Steak, Homemade Savoury Mince Pie, Homemade Chicken Pie and Mint Jelly with Balsamic Vinegar

While these producers revel in their success and begin displaying the unmistakable gold and black Great Taste logo, with 1-, 2- or 3- stars, on their award-winning products, they will wait with much anticipation to see if they also scoop the top awards for their region. These final honours, including the Great Taste 2019 Supreme Champion, will be announced at the Great Taste Golden Fork Dinner on Sunday 1 September, to be held at the InterContinental Park Lane Hotel, London.  

Delicious Seafood and Family Fun at August’s Portavogie Seafood Festival!

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There will be lots of fun for all the family at this year’s Portavogie Seafood Festival when the popular event returns for a fourth year on Saturday 10 August!

Organised by Ards and North Down Borough Council, food fanatics can expect to taste the best of the port’s fare at a fun-filled, free to attend event where all the family can enjoy food, activities and more…

Award winning, multi-Michelin starred chef Jean-Christophe Novelli will pass on his wealth of culinary knowledge during interactive cookery demonstrations; visit the fish market to sample some of our world famous Portavogie prawns and treat yourself to some culinary delights at the range of artisan food stalls.

Watch on as the winner of last year’s UK Strongest Man Competition, Pa O’Dwyer, takes part in a spectacular trawler pull while new to the event this year is 11-times Ulster Trials Champion Andy Perry. He will head a crew of the best riders in the country as they demonstrate their skills with impressive motorcycle displays.

Live music, children’s activities, a fancy dress competition, a fun fair, motorbike simulators, model boat displays, bouncy castles, a Punch and Judy show and street entertainment that includes a giant octopus and the Underwater Enchantresses will provide entertainment for all ages.

Mayor of Ards and North Down, Alderman Bill Keery, is looking forward to the festival. He said:

“After the resounding success of last year’s seafood festival, I am delighted that we will once again celebrate Portavogie’s rich fishing heritage by showcasing the journey that our seafood makes from ‘deep to dish’.”

“There will be lots of freshly prepared, tantalising dishes to taste as well as an array of produce to purchase and bring home. The fishing industry contributes greatly to local employment and I am delighted that the Council can support it in this way.”

The festival is organised by Ards and North Down Borough Council in partnership with the Department of Agriculture, Environment and Rural Affairs (DAERA).

The free event takes place on Saturday 10 August 2019 from 12noon – 5pm at Portavogie Harbour. Free buses will be in operation to transport the public to and from the venue. A full timetable and other event information is available from visitardsandnorthdown.com.

Symphonia No 1 Dry Gin earns silver in prestigious international competition

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A GIN distilled in Northern Ireland by Dr Ulrich Dyer at The Woodlab Distillery has been awarded Silver in the 2019 International Wine and Spirit Competition (IWSC).

The premier experts judging in this prestigious competition, which has been judging wines and spirits and awarding medals to the world’s best products for over 50 years, have awarded Symphonia No 1 Dry Gin 93 points out of 100 and worthy of a silver medal.

Symphonia gin spirits are the brainchild of Dr Ulrich Dyer – a scientist who, after spending 30 years in the pharmaceutical industry, turned his skills to producing gin.

Symphonia No 1 Dry Gin is the first in a composition of three handcrafted Irish spirits and are distilled near Benburb in Co Tyrone. The range also includes Symphonia No 2 Apple Gin, a gin made from the PGI protected Armagh Bramley Apple which blends seamlessly with juniper to create a crisp, refreshing spirit. Symphonia No 3 Fruit Cup is a summer fruit drink inspired by the raspberries and strawberries grown in the distillery’s garden.

Speaking about the honour, which was announced today, Dr Ulrich Dyer said; “The International Wine & Spirit Competition is one of the most prestigious competitions which has been rewarding excellence for over 50 years. For Symphonia No 1 Dry Gin to be announced as the Silver winner is a great honour coming from the IWSC which sets the international benchmark for quality.

“Symphonia No 1 Dry Gin is a beautiful harmony of flavours including basil, rose and dandelion flowers – all grown in the grounds of The Woodlab Distillery.

“I have developed some innovative distillation processes, such as vacuum and microwave distillation, to extract flavours and fragrances from ingredients which would be impossible using traditional pot-still distillation. This gives a wider palette of flavours and this allows a greater complexity and subtlety in the taste of these gins. So this is a great coup for Symphonia Gin and I am absolutely delighted.”

The IWSC judging panels are made up of key international influencers and decision makers from the wine and spirit industry.

Key areas of the industry are represented in the judging panels including on-trade, off-trade, specialist drinks writers and critics.

The winners are showcased throughout the year at dozens of international trade shows, at hundreds of consumer tastings and will be presented to over 600 industry professionals at the annual Awards Banquet which is known in the wine and spirit world as the ‘Oscars of the Industry’.

Over 20,000 attend inaugural LegenDerry Street Food Festival

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Derry’s first every street food festival enjoyed a weekend of success with over 20,000 people enjoying the Walled City’s unique offering of food and drink.

The three-day festival located at Guildhall Street showcased an array of mouth-watering local and exotic street food with lots of added spice from Latin-American, Indian and Asian inspired culinary talent that are all based in the city.

The festival was planned to coincide with the Open Golf Championships at Portrush, showcasing the City as a leading food destination and providing a niche food option for the large numbers of golf enthusiasts staying and visiting the city.

Jennifer O’Donnell is Tourism Manager with Derry City and Strabane District Council and she is delighted with the success of the event.

She said:  “We are over the moon at the numbers of people that came along to enjoy the festival. It was a huge success for everyone involved and the traders have reported a very busy weekend. There was a real international feel about the city as a result of the 95% accommodation occupancy across the city as a result of the golf, with the majority of them having travelled from the United States, Australia, Canada and GB.”

Jennifer added that other key highlights of the festival that proved popular with the public was the pop up bars, double decker bus with festive seating and the live music entertainment.

“What was really unique about the LegenDerry Street Food Festival is that it attracted a new audience for us. It had a more hipster, quirky feel to it and really appealed to people coming out for the evening to enjoy a bite to eat, a cocktail and listen to some beats on the street. We have been working as part of the Food Network to develop the City as a food destination and part of this was reviewing and developing our food events. The LegenDerry Street Food Festival is a new concept aimed more at the evening time economy and feedback we have been receiving has been predominantly positive.

“As this was the first year we restricted the area and space to Guildhall Street so that we used so that we could create a very intimate and hip setting and atmosphere. We think this really worked in terms of retaining customers and allowing the public to engage intimately with the street food and drink producers.”

Mekong were one of the street food outlets who took part and who had a hugely successful weekend trading.

“The festival really brought the city to life over the weekend, there was a real feel-good feeling around the place and the atmosphere was electric. We traded really well over the weekend. Saturday was particularly busy for us with our curry and selection of flatbreads going down a real treat. Despite the rain on Sunday we had another busy day and were really impressed with the number of international visitors coming along to sample our produce.”

Concluding Jennifer O’Donnell says she is really hopeful that the Food Network in collaboration with council can continue to build on this event and that they collectively remain committed to achieving the status of number one food destination on the Island of Ireland by 2025.

Among the food and drink outlets who participated in the LegenDerry Street Food Festival were: Café Guild, Warehouse, Nonnas Wood Fired Pizza, Burrito Bar, Lo & Slo, 2 North Street Food, Silverbean, Doherty’s Meats, La Tia Juana’s, Mekong, Walled City Brewery, Northbound Brewery, Muff Gin, Dopey Dick/Guildhall Taphouse and Baronscourt Brewery.

Jawbox listed among UK’s best pink gins

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Belfast-based Jawbox has been listed among the UK’s best pink gins by the influential BBC Good Food magazine.

The magazine’s experts taste-tested a series of gins with ingredients ranging from raspberry and rhubarb. The independent judging panel tested Jawbox’s Rhubarb and Ginger Gin and found it the “sweetest” in the review

The magazine continued: “While only 20% ABV, it has a huge nose with rhubarb leading in a big tangy rush and ginger following far more subtly after the boiled sweet-style richness.

“As you’d expect from a liqueur, it’s entirely suited to drinking neat, and again leads with the rhubarb giving a mouth-watering sharpness before the sweetness comes in on a rich, mouth-coating body.

“The ginger is quite restrained, adding warmth to a long finish. It works well with tonic, although a drier one is recommended to stop that sweetness becoming overwhelming. If drinking long, a small splash of soda gives the rhubarb and ginger space to shine.”

All products, according to BBC Good Food, were chosen independently by its editorial team.

It adds: “Time was, when you asked for a ‘pink gin’, it meant a dry gind with a splash of Angostura bitters. This was a bracing naval drink, redolent of one of Graham Greene or Patrick Hamilton’s doomed romances.

“Now, to many, it means a fruity, often sweet, aromatic gin that’s designed to be drunk with plenty of tonic – more Aperol spritz in nature than neat spirit. Purists may resent the usurpation of the name but, done well, this loose grouping is a fine addition to the gin family.”

Jawbox launched rhubarb and ginger-flavoured and a pineapple and ginger-flavoured liqueur, which it says is a first for the industry, in 2018. The liqueurs combine sweet and spicy flavours with the brand’s signature small batch gin.