Major UK food award for Peter Hannan of Hannan Meats

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Northern Ireland food innovator Peter Hannan, managing director of the multi-award winning Hannan Meats, has won one of the most prestigious awards for his innovation and enterprise in food and business from the BBC.

Mr Hannan, a Food NI board member,  gained the Derek Cooper Award at the annual BBC Food and Farming Awards. Named after the programme’s first presenter, the award is for the individual or organisation whose work has brought about real change in our relationship with food.

The award aims to recognise the often unsung heroes who’ve made a real difference to knowledge and appreciation of good food. The winner is decided by the expert judging panel.

The BBC Food and Farming Awards were launched in 2000, to mark the 20th anniversary of Radio 4’s The Food Programme. The awards aim “to honour those who have done most to promote the cause of good food”.

The first judging team included Derek Cooper, the founding presenter of the Food Programme. Subsequent judges have come from a cross-section of the food world – chefs, academics, retail analysts, writers and campaigners.

Mr Hannan established Hannan Meats in 1991 as a catering butchery business. The company, which is based at Moira in county Armagh, has pioneered the dry-aging of beef and lamb in the world’s biggest complex of Himalayan salt chambers and also the curing of bacon using sugar pit and other novel techniques.

He has established Glenarm Shorthorn beef from county Antrim as among the world’s best and tastiest.

The company sources, produces and supplies a range of exceptional meat products for high-end restaurants and five-star hotels as well as selected retailers in Britain and exports to Michelin star restaurants especially in France.

In addition, Hannan Meats has won widespread acclaim for outstandingly tasty meats. The company has won more UK Great Taste Awards than any other producer in the UK and Ireland including two supreme champion award, the only company in the UK and Ireland to achieve this coveted accolade twice.

 

COMBER AND MALTA SHARE POTATO FESTIVALS

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At the invitation of David Schrembri, the Mayor of Qrendri, Malta, Liz Hamilton and Alderman Deborah Girvan from Comber Regeneration Community Partnerhip recently visited Malta to attend the Qrendri Potato and Agrarian Festival. Qrendi local Council in Malta organise this Festival which like Comber’s Festival, is held in conjunction with their potato farmers.

Liz Hamilton said,‘‘ Early July 2016, Mayor Schembri emailed me, having read about our Comber Earlies Festivals on CRCP Website and facebook. Over several months we shared Festival Ideas, information on potato farming, schools potato competitions, local history, tourism.  Having met with former Mayor, Deborah Girvan, an invitation was extended to Mayor Schembri to attend Comber Earlies Potato Festival,and working with Ards and North Down Council, a programme for his visit was organised.  Having struck up a relationship, we were delighted to receive a personal invitation to visit his potato festival in Qrendi.’’

“Although a much smaller festival than ours, along with potatoes on show and cookery demonstrations, there was a classic car display, local crafts, an art exhibition and an ongoing programme of activities including Police dog handling, dance troupes and local singers.  The highlight of the event was sampling potato ice cream and potato sushi.!  These creative ideas would certainly extend our potato recipe repertoire.”

During their visit, a meeting was arranged with the principal of the local Qrendri Primary School and it is hoped that joint projects to explore culture, food and history with Comber Primary Schools can be organised in the future.

Alderman Deborah Girvan said, “Qrendri and Comber have a lot in common.  They are both agricultural regions and the main vegetables are potatoes, leeks and chick peas.  Although potatoes are not grown on the same scale as in our area as the Maltese have very small walled fields, the quality is equally as good.  Having visited the area, I think there are opportunites to develop the contacts and relationships that have been established with regard to agriculture, education and tourism which I intend to follow up with Ards and North Down Council.

Ready to cook veggie meal kits from Flavour First

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Flavour First, the leading Northern Ireland producer of farm fresh vegetable boxes, has launched a five-strong range of ready to cook meal kits.

The new meal kits draw on the company’s successful experience in developing popular vegetable boxes from fresh, seasonal ingredients grown on the family farm, which is based near Donaghadee in county Down.

Behind the innovative meal kits are husband and wife team William and Leanne Donnan. They founded Flavour First in 2007 to develop delivered fresh to the door veggie boxes.

The couple now grow a wide range of seasonal vegetables on the 16-acre farm. They also produce seasonal fruits, especially strawberries, and provide free-range eggs from their own hens.

“What the new ready to cook range does is to add further value to our successful veggie boxes delivered to customers in the greater Belfast area as well as to many parts of county Down,” says Leanne Donnan. “The new boxes contain the fresh ingredients required to prepare tasty, home-cooked vegetarian meals,” she adds.

The ready to cook meal kits use ingredients from the family’s farm and are: Rainbow Chilli with Rice, North Indian Vegetable Curry, Vegetable Paella, One Pot Italian Pasta, and Asian Style Cauliflower Rice.

The new meal kits retail at £9.20 each or two for £15 and are all hand assembled and packed fresh to order on the farm along with the veggie boxes. Each pack includes a recipe card on how best to cook the dish.

“The new range blends fresh vegetables with the sort of global flavours that people have experienced in restaurants here and on their holidays,” she continues They are also in tune with the developing trend towards plant-based and flexitarian dishes.”

While the meals, created with the help of experienced nutritionist and educator Kim Close, are suitable for vegetarians, meat can be added if desired.

“The meals are bursting with freshness, wholesomeness and outstanding taste,” adds Mrs Donnan.

In addition to the fresh ingredients, the couple has focused on sustainability by using packaging that is either biodegradable or can be easily recycled.

“Living and working on a family farm means sustainability is in our DNA. We are committed to eliminating waste and preserving the environment now and in the future,” Mrs Donnan continues.

Mr Donnan has vast experience in farm management and in growing and producing vegetables especially for major supermarkets in Australia, New Zealand, Spain and Romania.

They have developed an e-commerce platform for ordering veggie boxes and ready to cook meal kits. Opportunities to grow the business further are also being explored.

Picture:  Leanne and William Donnan of Flavour First with two of the ready to eat meal kits they have developed

 

Tasty summer special from Copeland Gin

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Food NI member Copeland Spirits has introduced a limited-edition ‘Strawberry and Basil’ flavoured gin, inspired by the fresh and sweet flavours.

Copeland specialises in fruit-infused gins and has recently secured its first significant business in the Republic of Ireland, where it is now supplying German discounter Aldi.

The strawberry and basil flavoured gin is romantic blush in colour, but despite its soft appearance boasts an impressive 37.8% volume. With all the finesse of a premium, artisan gin along with the nostalgic but familiar taste of the great outdoors, this new addition to the range will entice both gin-lovers and those new to the category this summer.

A careful harmony of local ingredients, strawberry and basil summer gin is flavoured exclusively with the freshest, ripest fruits and herbs, rather than syrups. On the nose this quality is immediately evident as peppery, subtly-sweet notes start the experience. To taste, fresh notes of basil provide an unexpected but welcomed aromatic experience later softened by the ever-adored sweetness of strawberry. Lingering notes of berry, paired with the crispness of the gin itself provides a satisfying finish. For an added blast of summer, pair this gin with an Elderflower tonic.

The ‘Strawberry and Basil Summer Gin’ is just the latest flavour conjured up by the novel brand since it launched the permanent flavours in its range, ‘Rhuberry’ and ‘Raspberry and Mint’. Whilst the flavours continue to surprise and excite, the brand’s noble purpose of showcasing local farms and celebrating NI produce remains unchanged.

Founder of Copeland Spirits, Gareth Irvine says: “Gin continues to be the most-popular spirit category and as a result the market is saturated. Our aim in response is to provide the consumer with gin experiences that surprise and excite. Our latest flavoured gin, the limited edition strawberry and basil is our most-unexpected yet. We’re incredibly proud of the finished product and another collaboration with Finlay’s Farm, near Kiiilichy in county Down. This flavour showcases Northern Ireland s ever-celebrated strawberry whilst giving local basil its deserved platform too.

“We wanted to create an authentic taste of summer that consumers across Northern Ireland would recognise. We also wanted to create a gin for summer’s drinking occasions such as BBQs, picnics or garden parties. With a simple splash of elderflower tonic, this gin is ready for pairing with summer foods like grilled meats, antipasti and Mediterranean salads.”

Finlay Orr, owner of Finlay’s Farm, adds: “This summer-inspired strawberry and basil gin is the most-impressive and rewarding combination yet. Whilst strawberries can be grown in glasshouses throughout the year, nothing beats the taste and quality of strawberries grown in their natural season. Similarly, basil thrives on sunlight and sadly can only be grown outdoors in summer as it wouldn’t survive winter’s frost. Copeland Spirits tapped into these two very authentic summer ingredients and as a result needed nothing else to bring the flavour of summer to life, a testament to the creativity of the team at Copeland Spirits and Northern Ireland produce and technique.”

Just 2,000 bottles of Copeland Spirits’ ‘Strawberry and Basil Summer Gin’ will be available across Northern Ireland from 8 June for a limited time, joining the brand’s two permanent lines, ‘Rhuberry’ and ‘Raspberry and Mint’ on-shelf in-store and in bars and restaurants. Each bottle is priced at £32 (RRP).

 

New retail packs from Tom & Ollie

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Food NI member Tom & Ollie, the leading artisan pastes, tapenades, dips, pesto, hummus, roasted tomatoes and olives, has launched a new range of retail products.

Based near Ballymena in county Antrim, Tom & Ollie is one of the most successful producers of artisan fresh foods at markets across Northern Ireland and the Republic of Ireland.

The new 15-strong retail range is based on the company’s most popular offerings at markets and represents an important diversification for the business which has SALSA accreditation.

Tom & Ollie, which takes its name from its success in marketing tomatoes and olives, develops around 70 lines at its modern production operation in county Antrim. These include seasonal products such as wild Irish garlic pesto harvested near the plant, which also includes a deli with other local foods especially Irish cheese and charcuterie.
The new range is available in a range of pack sizes between 180g and 230g in tubs within an attractive sleeve.
Tom & Ollie’s Tracey O’Boyle, explaining the decision to develop the new retail range, says: “It’s a diversification we’ve been planning for several months and has been influenced by requests from shoppers at markets about where they can continue to buy our range of fresh products.

“We’ve been providing packs for shoppers at markets since the company started, and so it made business sense to review our packaging, develop the attractively designed sleeve and to make these widely available to delis and other independent stores in Northern Ireland and then in the Republic of Ireland.

“We’ve also launched a major marketing drive to support the new development that will make it easier for more people to enjoy our wide range of fresh products,” she adds.

The company is also among the longest established traders at the iconic St George’s food market near Belfast city centre.

It was established in 2014 by experienced food professionals Shay Mullan, Hugh Cushnan and Fergal McGrainne.
“The business is creating delicious products here in Northern Ireland from Mediterranean or Middle Eastern ingredients. Using these to create innovative flavours is what we enjoy most. We use only the very best ingredients in developing deliciously different and flavour packed products,” Tracey O’Boyle continues.

Tom & Ollie also runs a successful catering business for parties, weddings, and other events, offering savoury dishes. They’ve even created a unique multi-tiered cheesecake instead of the traditional cake for a local wedding.

The growing popularity of their original and tasty products is encouraging them to invest in the business. An on-line delivery service has been launched and gourmet food hampers introduced.

The delivery service has over 300 products available for next day delivery in Ireland. There will be an unrivalled selection of the best of Irish and European foods, from olives and cheese to honey and, of course, hummus.

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Shay Mullan and Tracey O’Boyle of Tom & Ollie with some of the new retail packs

The Salmon & Whiskey Festival

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9 Jun 2018 – 10 Jun 2018

The Bushmills Salmon & Whiskey Festival was started to celebrate the local culture, heritage and produce. It is a two day event showcasing music, food, the arts and delivering a unique experience for everyone. The name came from the world renowned Bushmills Distillery and the salmon which inhabit the River Bush.