Northern Ireland success in World Marmalade Awards

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Two Food NI members have featured in the annual World Marmalade Awards 2018 at the Dalemain Marmalade Festival in Cumbria.

The successful Northern Ireland companies are Baked in Belfast of Enniskillen, county Fermanagh and Brambleberry Jams of Lisburn in county Antrim.

Baked in Belfast won silver for its Mojito Marmalade and for its Pina Colada Marmalade in the Marmalade with Interesting Additions.

Baked in Belfast, owned by husband and wife team Keith and Suzanne Livingstone, who formed the small business in 2011, also won bronze awards for its gin and tonic marmalade, vodka and orange marmalade, and Irish whiskey marmalade. There were commendations too for its soda water and lime marmalade and mango marmalade.

The small batch producer, all made by hand in a unit near their home in Lakeland Fermanagh, has won 16 World Marmalade Awards since 2015.

Suzanne Livingstone, commenting on the awards, says: “We are delighted to have gained these prestigious awards in a competition that attracted over 3,000 marmalades from around 300 producers including major businesses. The awards are a marvellous endorsement of the quality and originality of our jams.”

Brambleberry Jams, established by Alice McIlhagger in her home kitchen in 201, was commended for its unique Paddington2 marmalade with a medium cut Seville oranges and three fruits.

Alice McIlhagger says: “The commendation is a tremendous boost for my small business and will help as I seek to grow sales in delis and other retailers in Northern Ireland.”

Both Northern Ireland companies have also won UK Great Taste and Blas na hEireann awards.

The 2018 Awards were a celebration of quirkiness and individuality in marmalade making.

Jane Hasell-McCosh, founder of the awards, said: “I think this is a very exciting time to be making preserves, as we are seeing how people’s love for marmalade and creativity have led to a true embracing of the versatility of the preserve, with all sorts of interesting flavours and ingredients being incorporated.

“The fact that the traditional flavours continue to flourish amongst their more inventive counterparts is proof of their quality, and I am equally delighted to see the traditional Seville continuing to do so well as I am to see such wonderful new flavours.

The awards are sponsored by Fortnum & Mason, Thursday Cottage and eviivo and are proud to raise money for palliative care around the world.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Suzanne: Suzanne Livingstone of Baked in Belfast in Fermanagh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brambleberry: Alice McIlhagger of Brambleberry Jams, Lisburn

 

 

Northern Irish artisans combine to create innovative ice cream flavour

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Two Food NI members have joined forces to create a novel ice cream for the forthcoming peak season.

The two companies are Morelli’s Ice Cream, Northern Ireland’s most successful producer of Italian-style ice cream for over a century, and the more recent Irish Black Butter, a unique sweet/savoury spread.

Irish Black Butter is rippled through Morelli’s multi-award-winning double vanilla ice cream. Both companies are based in Northern Ireland’s picturesque north coast, a magnet for holidaymakers and tourists, Morelli’s at Coleraine in county Derry and Irish Black Butter nearby in Portrush, county Antrim.

Arnaldo Morelli, managing director of Morelli’s, commenting on the new product, launched at Northern Ireland’s biggest food and drink industry exhibition, says: “We are always seeking to develop innovative flavours especially using local ingredients as well as milk sourced from local farms.

“It made sense, therefore, to see how the recently launched Irish Black Butter would work with our highly acclaimed double vanilla. It’s made from bramley apples from county Armagh. It has proved to be popular in our taste tests, feedback which encouraged us to include it among our extensive range of original flavours,” he adds.

Alastair Bell, the founder of the Irish Black Butter Company last November, continues: “I was delighted when Morelli’s, one of Ireland’s best-known and most respected producers of ice cream and sorbets on the island of Ireland. Working with Morelli’s on the creation of the new ice cream, which adds an important new dimension to my product, was a tremendous experience.

“It’s great to see such a longstanding success in the local food industry embracing a new product as an ingredient in the creation of an innovative ice cream. I believe this will also encourage other processors to consider Irish Black Butter consider it for other new and exciting products,” he adds.

Morelli’s has been producing award-winning ice cream in Northern Ireland since 1911 and now sells its range of products, including low-fat sorbet and frozen yoghurt across the island of Ireland. Major retailers such as Tesco Ireland list the company’s ice cream.

The family owned and managed business has won a string of UK Great Taste Awards, National Ice Cream Championship titles and Blas na hEireann awards for its ice cream and frozen yoghurt.

Irish Black Butter, launched last November, is on sale in around 50 delis in Northern Ireland and has recently signed distribution agreements with Centaur in Bristol and Sheridans Cheesemongers in Dublin.

New ginger ale celebrates Belfast’s heritage in soft drinks

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Longbridge Drinks, a recently launched soft drinks business in Northern Ireland, has launched a new Belfast Ginger Ale based on a product originally created in the city in 1825.

Longbridge, named after the bridge that spanned the city’s River Lagan in the 19th century, is a new trading style developed by Papas Minerals, a successful craft producer of small batch soft drinks including award winning cordials.

Belfast Ginger Ale is the result of research work over three years by Wayne Adair, Longbridge founder and a director of Papas Minerals and has been influenced by original recipes from original producers using artesian spring water from Cromac Wells, near Belfast City Centre.

“In keeping with the original Belfast style of ginger ale it is slightly darker than pale varieties,” Mr Adair says. “This comes from the combination of natural ginger flavour and lime juice which would have been used traditionally many years ago. This ensures a subtle flavour and heat, coupled with a fine aroma,” he adds.

The main ingredients are carbonated water, sugar, lime juice from concentrate, extract of ginger, ginger flavour and natural caramel. The new Belfast Ginger Ale is initially available in 20cl bottles, a 30cl bottle is also being planned.

“The new ginger ale is an ideal mixer for gin and especially the craft gins now being distilled in Northern Ireland,” Mr Adair continues. “It revives the heritage of ginger ale processing in Belfast. The first carbonated ginger ale was produced by Dr Thomas Cantrell, a chemist with Grattan and Co in Belfast.

“Cantrell created a rich and dark golden ale for Grattan in 1825. He subsequently set up Cantrell and Cochrane with Henry Cochrane, an established producers of minerals. It was being exported worldwide from Belfast by 1866

A senior employer of Cantrell and Cochrane, WA Ross, left to set up Ross’s Mineral Waters to produce Royal Ginger Ale. In 1890, John McLaughlin, also a chemist, developed a Belfast Style Ginger Ale that contributed to the introduction of Canada Dry Ginger Ale.

“Our Belfast Ginger Ale is designed to revive interest in a soft drink created here back in the 1820s,” he adds.

Papas Minerals, based in Bangor, county Down, is an artisan producer of craft minerals and cordials such as non-alcoholic ginger wine, traditional clove cordial and elderflower cordial. Mr Adair established the small business in 1999 and has won UK Great Taste Awards and Blas na hEireann awards.

British Charcuterie.live Awards

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London 21st February 2018:  The co-founders of BritishCharcuterie.live, Henrietta Green and Charlotte Sharp-Neale, launched their first awards at an event attended by specialist producers, award judges, eminent chefs and top food writers, at the Plain English showrooms in Marylebone, London, last night.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Co-founders Henrietta Green and Charlotte Sharpe-Neal (Middle) with the producers (from left to right) – Suffolk Salami, Duchy Charcuterie, Cobble Lane Cured, Good Game & CWM Farm

The British Charcuterie Awards will be held on the first day of the BBC Countryfile Live show on August 2nd 2018.

“As British charcuterie is showing such dynamic development, the time is right for all producers, artisanal or larger-scale, to have an appropriate public showcase for their diverse ranges,” said Henrietta Green, addressing the guests, as she called for UK farmers, butchers, producers and chefs to participate.

“For us, it is about celebrating the Britishness, promoting excellence, making the consumer more aware of the variety, choice and endless possibilities of charcuterie. It’s about adding value, reducing waste, finding alternative income streams for farmers and now that we seem to be heading for Brexit – making our own and fighting back the imports.

“And who knows – just as supermarkets boast speciality cheese areas – soon they may have Speciality Charcuterie areas with a vast choice of British producers.”

With well over 100 products already entered within the first three weeks of going live, it promises to be an exciting, wide ranging and interesting contest.

Judges, many of whom attended the launch event, include leading food, retail and hospitality experts, include Head Judge John Gower of New York’s Charcuterie Masters; British Bake Off co-judge Prue Leith; Chefs Angela Hartnett, James Lowe, Ben Tish, Adam Handling, Chris Galvin, Rowley Leigh and Neil Borthwick; master butcher David Lidgate; charcutier extraordinaire Stephane Reynaud; Monika Linton, founder of Brindisa; Rich Summers of The School of Artisan Food; food writers Xanthe Clay and Felicity Cloake; Graham Stoodley Charcuterie Manager for Harvey & Brockless, Shane Holland of Slow Food UK and Tom Beeston of the Rare Breeds Survival Trust.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Judges (back row from left to right to front row left to right) – Graham Stoodley, Chef Adam Handling, Monika Linton, Chef Chris Galvin, Head Judge John Gower, Lindy Wildsmith, CO-Founder Henrietta Green, Xanthe Clay, Roberto Costa, Chef Richard Blades

There are nine classes that range from cured and air-dried whole muscle products such as prosciutto to cured and fermented sausages such as salami. British regional products – traditional favourites including Bath Chaps or Lincolnshire Chine – have their own class as do all products made from authenticated rare-breed meats. A Champion of Champions Product and Champion of Champions Producer will be selected from the winners for trophies.

Head Judge John Gower of Quiet Waters Farm also spoke at the launch event: “Henrietta & Charlotte are thorough, dedicated and really do care about getting Charcuterie better known to the British public. And as a charcuterie maker, let me tell you that is important – getting our products in front of customers so they can try what is being made.”

Chef Chris Galvin – “It’s so important to support small producers and artisans and embrace traditional methods of curing and smoking.  These awards will prove to be a path of discovery, we have so much talent in Britain.  It’s also incredibly exciting to nurture young and new talent, and I think these awards are a great way for us to do that.”

Judge and Chef Ben Tish – “For years I’ve only been using Spanish and Italian charcuterie, but my head has recently been turned to what we are producing in Britain.  I’ve been so surprised by the amazing quality of British charcuterie, this didn’t exist four or five years ago and I’m so happy to be involved”

Chef Brian Turner CBE – “Why didn’t we do anything like this before?! For years we’ve been jealous of our European friends but now it’s time to show them what us Brits are made of!”

Head Judge, John Gower – “I was very excited to be asked to be a part of these awards, and even more excited when I saw the approach and the vision. Awards such as this are just what the industry needs, one that is really going to shine the spotlight on the makers, the artisans, the craftsmen.”

Restaurateur, Roberto Costa – “It is amazing to see such wonderful British Charcuterie competing on a global level, it is truly inspirational!”

British Charcuterie – a fast developing sector

“The increase in production of British Charcuterie is much more than just mirroring our foreign cousins. Our producers, many of whom rear their own livestock specifically for their charcuterie products, create great-tasting products – some new with distinctly local ingredients and characteristics, and others echoing our heritage. Butchers are re-discovering their traditional skills, pubs and restaurants have also woken up to its popularity and many chefs are now curing their own for serving to their customers,” says Henrietta Green.

The awards judging will be taking place within The British Charcuterie Tent at BBC Countryfile Live at Blenheim Palace, Oxfordshire, which runs from August 2 – 5, and where there will also be Charcuterie for tasting and sale from top producers, and a bar serving Charcuterie boards.   “Where better to make the important connections between farming and food and to encourage visitors to come and learn, experience and taste?” says Henrietta Green.

Throughout the show, The British Charcuterie Tent will reflect this growing trend by celebrating with talks, demonstrations and tastings and running a competition for Britain’s Best Charcuterie Boards, sponsored by Tracklements. Visitors will also be able to shop from Charcuterie producers and snack at the Charcuterie bar.

The Classes

Charcuterie makers are encouraged to enter as many products in as many classes as they wish – with a sliding scale of discounts available

Class 1 Cured, Air-Dried & Ready-to-Eat Whole Muscle Products – based on the whole muscle these are cured and air-dried products that may or may not be cold-smoked. This class includes traditional product such as Prosciutto-style hams, Lomo, cold-smoked duck breasts or Coppa etc

Class 2 Cured & Cooked Whole Muscle Products – based on the whole muscle these need cooking – roasted, boiled, baked or hot-smoked – before eating. This class includes cooked hams, salt beef etc

Class 3 Cured Fermented & Air-Dried Ready-to-Eat Sausage Products – these are traditional salami and other ground meat products that may or may not be cold-smoked.

Class 4 Cured & Cooked Ready-to-Eat Sausage Products – these need cooking – typically poached or hot-smoked– before eating. This class includes Bologna, Mortadella, Luncheon Meats and hot-smoked Kielbasa etc.

Class 5 Soft & Spreadable Products – these are made from cured and/or preserved meats. This class includes Pates, Parfaits, Potted Meats and Rillettes as well as products such as ’Nduja, Lard, Sobresada etc.

Class 6 Cured Bacon – these may be green, cold- or hot-smoked but will need cooking before eating. This class includes streaky, shoulder or back bacon as well as rashers from other meats, poultry and game such as beef, duck etc.

Class 7 British Regional Products – this class includes any traditional British regional recipes such as Hogs Pudding, Black Pudding, White Pudding, Haslett, Faggots, Bath Chaps, Lincolnshire Chine etc

Class 8 “House Made” Products – this class includes any cured products made in a restaurant, hotel or pub kitchen by the kitchen staff for serving within their own restaurants and bars

Class 9 Native & Heritage Products – supported by Rare Breed Survival Trust & Slow Food in the UK. Meat used in this class must be traceable and from registered stock pedigree parents. All entries will be authenticated by RSBT. This class is open to all products included in classes 1-8 of The British Charcuterie Awards

Chosen from Classes 1-9 entrants

Class 10 The Champion of Champions Product – all products achieving Gold (scoring 80+ points out of a possible 100) will automatically be put forward for The Champion of Champions Product

Class 11 The Champion of Champions Producer –this will be awarded to the Producer who performs well consistently over a number of classes – no less than three products spread over a minimum of three classes

Application forms for the awards, and information on exhibiting within the Charcuterie Tent are available from salami@britishcharcuterie.live or see www.britishcharcuterie.live. Follow us on Twitter at @Britcharcuterie or Instagram at Britishcharcuterie or Facebook: @Britishcharcuterie.live

 

 

There’s Something ‘Curious’ Going on at Comber Farmers’ Market this April

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On Thursday 5 April, Comber Farmers’ Market will be celebrating Spring by welcoming ‘Alice in Comberland’ to the town and planning all other sorts of curious goings on.

Apart from the usual high quality food and plant  produce made, baked or grown by 28 artisan food and plant traders, there will be activities for children with Springmount Farm Free Range Eggs sponsoring an egg painting competition for three age categories – pre-school,  4-7 years of age and 8 -11 years of age.  Lucky winners will be awarded Easter Eggs!  There will also be colouring in activities and a special appearance from Alice in Comberland and The Queen Mum of Hearts.  In addition, traders will also be getting into the spirit of our popular event and decorating their stalls with themed bunting and tablecloths.

Traders at the market will have the very finest array of meats, fruit and vegetables, jams and chutneys, home baked goods and breads, cheeses, speciality teas, sauces and syrups, seasonal plants, chocolate, free range eggs, granola, raw Jersey milk and more – all produced in Northern Ireland.

New traders making their debut this April will be Dough-Naughty selling beautifully decorated sweet and savoury doughnuts; Crumbs Vegan selling vegan (entirely dairy free) cupcakes, cookies, brownies and layer cakes by the slice; and The Old Post Office from Lisbane will be bringing along their range of tray bakes, apple and rhubarb tarts, and freshly prepared salads to take away.

Alderman Deborah Girvan who helps to run the market on behalf of Comber Regeneration Community Partnership is thrilled that the market continues to grow in popularity with more and more visitors attending every month.

“As word spreads about the quality local produce available every month at Comber Farmers’ Market, we are finding a significant increase in visitor numbers to our award winning market.  It is a testament to the hard work that volunteers from the community put in to making the market happen, that it is becoming such a popular attraction, bringing people from far and wide to the town of Comber.  I am delighted that we are  welcoming three new traders this month which will extend the variety of produce that is on offer.”

Comber Farmers’ Market is held on the first Thursday of every month in the car park at St Marys Church in Comber Square from 9am to 1.00pm.  Car parking can be found at Parkway on Killinchy Street or in 1st Comber Presbyterian car park on High Street.

For further information on the popular market go to www.combermarket.co.uk or find Comber Farmers’ Market on Facebook, Twitter or Instagram.

SHORTCROSS GIN DISTILLERY EXPANSION WELCOMES NEW COPPER GIN & WHISKEY POT STILL

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Rademon Estate Distillery has been totally transformed with the addition of two new copper stills, increasing our distillery’s production capacity , this marks the completion of a 20-month investment programme, unveiled in its new Still House, the new stills are considered to be the most advanced gin still’s in use on the island of Ireland. With a capacity of 1,071 litres, it utilises two ten-plate enrichment columns, allowing the distillery to produce highly aromatic and flavoursome spirits.

On the back of the ongoing growth within the Irish whiskey category, we have now also increased  our whiskey brewing and distilling capacity by over 500%, as we continue production of our Single Malt Irish Whiskey. With the installation of a new bespoke 1,750L Copper Pot Still that is dedicated entirely to Irish whiskey production.

With continued requests for tours, we have now opened a dedicated  Visitor Experience Centre,  welcoming guests to our fully licensed bar, gift shop and events space all whilst enjoying stunning views across the estate.

Fiona Boyd-Armstrong, Managing Director of Rademon Estate Distillery said: “We are proud to take the next steps towards realising our vision for Rademon Estate Distillery. In addition to the increased production capacity, we are thrilled to be able to welcome people to the home of Shortcross, with the opening of our new Visitor Experience Centre. We have taken great pride in developing a unique and welcoming space to meet growing consumer demand for the opportunity to learn and experience more about Shortcross Gin and of course, in time, our new Single Malt Irish Whiskey.”

David Boyd-Armstrong, Head Distiller, Rademon Estate Distillery said: “The completion of this sizeable investment marks an important milestone for Rademon Estate Distillery, as we upscale our production to meet growing demand for Shortcross Gin. This is also an exciting time as we prepare to test the first batch of our new Single Malt Irish Whiskey, with a view to release later this year, or in early 2019.”