– Black Bush Alight will fuse the worlds of Irish Whiskey and candle making –

Bushmills® Irish Whiskey will present the latest instalment of the #BlackBushStories event series next month, ‘Black Bush Alight’. The collaborative events showcase and celebrate the stories of Irish talent who have gone against the grain to follow their passion and become champions in their chosen field.

The creative force behind the Bearded Candle Makers, Belfast-born Michael Morris, has partnered with Bushmills Irish Whiskey to create a limited edition winter candle and to host a hands-on candle making workshop at The Menagerie in Belfast across two nights on 12th and 13th December.

Michael’s unique technique, which involves hand blending every scent, extensive research and a dedication to find the perfect combinations, mirrors the care and supreme craftsmanship that is synonymous with the Bushmills distillation process, making the collaboration the perfect match.

Since leaving his full-time retail job to pursue his true passion, the creative craftsman has become fascinated by how smells can evoke vivid memories, and pours his own experiences into every candle he creates. The Bearded Candle Makers range is inspired by personal memories of favourite spots on Ireland’s distinctive landscapes and rugged coastlines. Creating every candle by hand, from inception to postage, Michael shares his history with people all over the world, helping evoke memories of their own.

The evening will offer whiskey enthusiasts the opportunity to understand the art of documenting scent and create their very own keepsake candle, inspired by the rich, fruity notes and deep intense taste of Bushmills Black Bush®. As well as crafting their own candle, attendees will hear Michael’s story first-hand and experience how he followed his passion in making Bearded Candle Makers his career. An educational tasting session on some of the best-loved Bushmills whiskeys will kick off the night and specially-created Black Bush winter drinks will also be served throughout the evening.

The limited edition Black Bush inspired candles created by Michael are available to win at blackbushstories.com and are the perfect whiskey drinking companion this festive season.

To register for ‘Black Bush Alight’ and to hear more about Michael’s story, visit blackbushstories.com. To join in the conversation and keep up to date with the #BlackBushStories series, follow Bushmills Irish Whiskey on social media.

Hotel chefs and Bed and Breakfast owners from across the Causeway Coast and Glens have enjoyed a ‘Brilliant Breakfast’ workshop with Paula McIntyre MBE.

The local food ambassador led a cookery demonstration at the Northern Regional College in Ballymoney which showcased a range of ways to incorporate local produce in to breakfast menus.

Ballyrashane butter and milk, Ballyeamon eggs, Corndale chorizo, Etherson’s sausages, Lacada and North Coast Smokehouse products were among the list of items used to create a memorable dining experience.

The Mayor of Causeway Coast and Glens Borough Council Councillor Brenda Chivers said: “The workshop was part of our Taste Causeway trade events which have proved to be extremely popular. Our thanks go to Paula and the NRC students for their involvement and I hope all those who took part left inspired to use local produce. We want our visitors to experience a brilliant breakfast when they come to stay in the destination and our chefs have a range of quality, award winning local food and drink produce to choose from.”

Paula McIntyre MBE added: “Eating locally makes sense for food businesses. It’s economically viable, encourages creativity on menus, is better for the environment and more often than not, it tastes better. We should be proud to show off our food to locals and visitors – it’s what sets us apart.”

Destination Manager Kerrie McGonigle said: “We hope our chefs found this practical demonstration of local produce useful and that they will replicate Paula’s passion for local produce in their own kitchens. The Causeway Coast and Glens has so much to offer the visitor in terms of landscapes, attractions and events and our local produce has the capacity to be another important part of our tourist offering.”

The ‘Brilliant Breakfast’ event took place at the end of Taste Causeway, Causeway Coast and Glens Borough Council’s new food celebration. Over the course of nine days it explored the delights of our unique speciality food and drink produce through a series of dynamic and exciting foodie experiences hosted by some of our finest restaurants, food producers and tours.

The Company

Carol’s Stock Market, a Food NI member, was formed by Carol Banana.  They have an extensive range of natural stock products and a unique beef bone broth for home cooks.

She uses only the best locally sourced ingredients.

 “I wanted to create a truly special turkey stock for Christmas and only wanted to use the best of ingredients but still keep it truly local,” Carol says.

Carol also uses locally sourced, organic vegetables and herbs.  She supplies delis and independent stores in Northern Ireland and the Republic.

The Product – Free Range Turkey Bone Broth

A Free Range Turkey Broth made by Carol’s Stock Market. The product has been made in partnership with Galloway Turkeys of Randalstown. The broth is available in 500ml pouches and ideal for the Festive Season.

The broth is carefully simmered over 24 hours to unlock the delicious turkey flavours.

 

 

 

“Shortcross Gin, Northern Ireland’s original and multi-award winning craft gin has won its first business in Australia.”

 

Shortcross Gin is a family owned company, based in Crossgar. They already sell their small batch gin to 30 global markets. The multi-award winning spirit will now be supplied to a major distributor in Sydney for businesses throughout the country.

 

The Distillery is set at the picturesque and historic Rademon Estate and is ran by David & Fiona Boyd Armstrong. David explains the deal followed a business trip to Australia.

 

“We had been exploring opportunities and identifying business contacts in Australia for some time before making our first trip over. It’s such a huge and dynamic market with tremendous potential for our premium gin.” 

 

“We found encouraging interest in our quality and distinctive taste! We were delighted to line up a distributor we believe will be a good fit for us. It’s a young and vibrant market. They are keen to experience new and unique spirits with provenance, outstanding taste and heritage.”

 

The Gin…

The unique product features botanicals harvested from the estate, such as apples, elderflower and elderberries. The distillery also uses water from a well on the estate. This gives the company complete control over the ingredients and production.

Shortcross Gin has just introduced two new limited edition expressions. The first new edition is matured in Bordeaux casks in collaboration with JN Wine, a leading wholesale and retail wine business. The second is its Bartenders Series Edition 1, a unique gin developed by one of Dublin’s top cocktail creators.

In addition to its current product, the distillery, which also has a popular visitor centre, is soon to launch an Irish whiskey that’s made from scratch on the estate.

Success…

Shortcross Gin have won a string of international awards.The quality of the company’s gin was also recognised, earlier in the year. It was awarded two golds in the Gin Masters – part of the annual Spirits Business Awards – the most prestigious UK award for distilleries.

 

For more information – click here : https://www.nigoodfood.com/producers/shortcross-gin/

or click here : http://shortcrossgin.com

 

“Kennedy Bacon have launched new rebranded Bacon Bits – small chunks of dry cured meat.”

Kennedy Bacon…

Kennedy Bacon have been farming Glenhordial since the 1940’s.

The farm is situated in an area of natural beauty in the hills above Omagh on the edge of the Sperrins.

Mervyn Kennedy has been involved from a young age rearing and fattening pigs.

He attended various courses and after much experimentation he produced a tasty traditional cure.

New Look…

The company  is based near Omagh in Co Tyrone. Founder, Mervyn Kennedy, has introduced newly branded Bacon Bits. These are small chunks of dry cured meat, used as an ingredient to flavour a range of savoury dishes.

The new product comes in 200g packs feature branding and packaging developed with Holywood’s Priory Press. In addition, they will shortly launch a 1kg catering pack for chefs.

Mr Kennedy, who launched the new Bacon Bits at the recent Richhill Apple Harvest Fayre and is a stalwart of other farmers’ markets across Northern Ireland, says:

“We are revamping our packaging across our product range to strengthen our identity as we continue to win business with supermarkets. We’ve already secured business with SuperValu. The new branding will ensure the products stand out in the stores. We are also including recipes on the sleeve for home cooks on how best to use the products.” he adds.

 

 

A third generation farmer, Mr Kennedy rears over 2,000 pigs and dry-cures a range of bacon and ham products on the farm at Glenhordial, near Omagh.

“What helps to set my product apart is my unique dry-curing technique.  It’s my own recipe from my experience of rearing my own pigs.  I also slice, prepare and package the bacon. This means the entire process is under my control, ensuring consistent quality and provenance. It’s cured for between seven and nine days using my recipe which also takes into account current health concerns particularly about salt and sugar.”

 

“It’s cured in the most traditional style possible. We use the minimum amount of cure, which leaves it less salty.  The result is a tasty product that allows the pan/grill to stay clean.  We add no water, so it tastes as it should, savoury, yummy and moreish particularly at breakfast.”

 

The company has also won a string of accolades for its products including UK Great Taste Awards.

 

For more information – click here : https://www.nigoodfood.com/producers/kennedy-bacon/