Food safety, everyone’s business

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The Food Standards Agency (FSA) is celebrating the first ever World Food Safety Day by highlighting the UK’s internationally recognised food alerts system.

While it is rare for food to be removed from the market because there is a problem, there are several reasons why food may need to be recalled. For example, if the allergen information on a label is inaccurate, or if there are concerns around food poisoning bacteria such as salmonella.

 

Dr Colin Sullivan, Chief Operating Officer at the Food Standards Agency, said: “We’re very pleased to be supporting World Food Safety Day. One of the key ways we help ensure food is safe is through publishing food alerts which tell you about products that have been removed from sale, so you can take action to keep safe.

 

“We issued 72 food recalls and 103 allergy alerts in 2018 and we make every effort to make sure we publish our alerts as soon as we can and with information that is both useful and clear. Our advice to people is always based on the best science and evidence available. I’d encourage everyone to sign up for our food alerts service, to get immediate updates when product recalls and allergy alerts are published.”

 

Steve Wearne, Director of Science at the Food Standards Agency and Vice Chair of the Codex Alimentarius Commission, said: “We are proud to be celebrating the first ever World Food Safety Day, it is great to have an international day to draw attention and inspire action to help prevent, detect and manage foodborne risks.

 

“Today is an opportunity to strengthen efforts to ensure the food we eat is safe. Food Safety is everyone’s business, whether you produce, process, sell or prepare food, then you have a role in keeping it safe. We are pleased to play our part in making sure people can trust their food, particularly through working with local authorities and food businesses when a recall is required.”

 

Sign up to the food alerts and allergy alerts, so you can be the first to hear if there is a recall, here: www.food.gov.uk/news-alerts/subscribe

Bushmills Salmon and Whiskey Festival returns with a renewed ‘foodie’ focus

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Bushmills Salmon and Whiskey Festival will have an even bigger ‘foodie focus’ when it returns to the village from June 7th – June 9th

Celebrity chef Ian Orr, from the multi award winning Browns Bonds Hill Group, will be the special guest in the festival Cookery Theatre on Saturday 8th June from 12pm. Located in Main Street car park, visitors can enjoy a unique opportunity to get up close as Ian demonstrates his culinary prowess with delicious recipes using the best of local produce. As a previous guest on the popular Saturday Kitchen food show and regarded as one of Ireland’s top talents, event organisers are delighted to have his support this year.

 

On Sunday, it’s the turn of some of the region’s best local chefs to showcase the foodie repertoire of the Causeway Coast and Glens with appearances by Trudy Brolly (Ocho Tapas, Portrush), Pol Shields (Marine Hotel, Ballycastle) and Kevin Farren (Bayview Hotel, Portballintrae). Compered by local food tour guide Wendy Gallagher, the live audience will benefit from her specialised knowledge and passion for local produce.

 

Over the weekend make sure to visit Bushmills Distillery, the oldest of its kind in Ireland and a unique attraction where you can sample the famous whiskey while learning more about the story of whiskey distilling in the village which stretches back for centuries.

 

To celebrate the International Year of the Salmon, the Salmon Fisheries will be open throughout the weekend (Saturday 11am – 4:30pm and Sunday 1pm – 4:30pm) offering free talks and tours showcasing ‘The Cycle of Wild Atlantic Salmon’ and the history of the station. Fly tying and casting demonstrations, fish tanks, visitor stands and information on outreach and funding for angling events will also be available.

 

The Mayor of Causeway Coast and Glens Borough Council Councillor Sean Bateson said: “The Salmon and Whiskey Festival celebrates the village’s famous local produce and our growing reputation for world renowned hospitality. With free live music and artisan market stalls featuring an exciting mix of our food, arts and crafts produce there is so much to enjoy and Bushmills looks forward to welcoming you all.”

 

Throughout the weekend, take part in the self-guided Bushmills Taste Trail highlighting unique specialities from a range of local cafes and award winning restaurants. Maps can be picked up from participating businesses allowing you to plot your own course through the village from The Old Bushmills Distillery to The Bushmills Inn with many tasty stops along the way. Guided Food Tours are also available and can be booked at www.irishfeast.com.

For those with an interest in history, a free ‘Taste of Bushmills Heritage’ guided walk, led by Art Ward of Bushmills Walking Tours, will let you experience the conservation village’s unique history, heritage and culture. Please note, places are limited and tours are weather dependent.  For further information and to book your place please ring Bushmills Visitor Information Centre 028 2073 0390.

 

For the children, Millennium Park will host various free fun activities and entertainment throughout the weekend. A ‘quiet time’ Jumping Clay session will be available for young people with additional needs on Saturday from 10.30am-11.30am.

 

The Festival’s main attractions over the weekend will follow the hotly anticipated Bushmills Banquet which takes place on Friday evening. Building on its inaugural success last year, the Banquet is already a sell out. If you are lucky enough to have a ticket, the collaborative gourmet event will celebrate Bushmills Irish Whiskey and serve up festival themed dishes from local restaurants and artisan food producers.

To find out more about Bushmills Salmon and Whiskey Festival go to www.visitcausewaycoastandglens.com or ring Bushmills Visitor Information Centre on 028 2073 0390.

 

To keep up to date with the latest announcements follow Causeway Coast and Glens Events team on Facebook, Twitter and Instagram.

New bresaola spiced beef from award winning KeNako Biltong

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KeNako Biltong, Ireland’s leading biltong producer, has launched a uniquely delicious bresaola cured meat.

KeNako Biltong is based near Ballyclare and run by Ilse and Alanagh Van Standen. The new bresaola is the latest cured meat developed by the artisan business. The business also won the Best Savoury Snack Award in Ireland at last year’s Blas na hEireann Awards in Dingle, Co Kerry.

The Food NI member, has developed a successful portfolio of cured meats that also includes chorizo, salami and Droëwor. Droëwor is a South African sausage of ground beef and spices. The product comes in an array of flavours and is available in original, garlic and chilli flavours, chilli bites and even stokkies. Therefore, it is a low-fat, high protein snack.

 Ilse is originally from Pretoria in South Africa. She has used her experience as a chef and butcher to create the new bresaola.

“Our bresaola is made from premium beef fillet spiced with black pepper, juniper berries, rosemary, thyme and garlic. We cure it for two weeks in our own fermentation cabinets. The cured meat is then wrapped in muslin cloth, air-dried and smoked slowly and carefully over cherry wood before slicing and packaging for sale.” explains Ilse.

She continues: “Feedback from people who have tasted the new bresaola has been extremely positive. They enjoy the delicate flavours of the cured meat, a further example of our focus on creating delicious and different products. We launched the bresaola at Balmoral Show and were delighted by the response of visitors to the Food NI Food Pavilion. It was a huge success for us,” she adds.

The company is based on Culmore Organic Farm and sources meat from retired, organically reared dairy cows. It was formed in 2012 by Ilse and Alanagh, a lecturer in Animal Management & Biology Belfast Metropolitan College.

The Blas na hEireann award follows their success in winning BBC TV’s Top of the Shop series last year.

For more information – click here.
For KeNako Biltong socials – click here.
Isla from KeNako Biltong
Isle at Balmoral Show 2019 – where they launched their new product.

 

Trudy Brolly of Ocho Tapas in Portrush is Ulster Chowder Champion

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Trudy Brolly of Ocho Tapas in Portrush has won the Ulster Chowder Championship held as part of the popular Rathlin Sound Maritime Festival.

Trudy, assisted by husband Sean, came out on top in the championships which attracted entries from nine other chefs. Gary Stewart and Stephen Lampard, both from Tartine Restaurant at Distillers Arms in Bushmills, were placed second and third respectively in the successful event. Ocho Tapas and Tartine are both Taste of Ulster members.

The championship celebrates the superb seafood available in Ballycastle and other parts of the Causeway coast in particular.  

Trudy will now represent the region in the world famous Kinsale Chowder Cook Off in 2020.

Commenting on the award, Trudy said: “I was thrilled to win this award against such a distinguished group of competitors. It’s a great boost for our restaurant in Portrush.”

The Spanish restaurant has been an enthusiastic supporter of Food NI’s Chefs’ Steering Group, throughout the years. These are visits to food producers and restaurants across Northern Ireland, for local chefs.

Sean and Trudy Brolly are committed to using as many local ingredients as practicable in their popular bistro. They opened Ocho Tapas in 2015 on the back of successful careers in catering. Trudy brought her passion for Spanish cooking to Ireland after spending 19 years in the sun.

Trudy attended the now closed Hotel and Catering College in Portrush. She worked in local restaurants as a specialist in desserts. Her passion for Spanish cuisine (which led to the novel tapas bistro in Portrush) stems from periods working in Malaga and Alicante. As well as spending 13 years on the island of Mallorca.

Sean’s family has deep roots in the hospitality trade in the north coast. He continued the family tradition with posts in Culloden Hotel, Holywood and two years in Boston’s Ritz Carlton, returning home to set up an outside catering business and two cafes in Coleraine.