Broighter Gold wins business with Sainsbury’s!

Posted on

Broighter Gold, Northern Ireland’s multi-award-winning rapeseed oil producer, has won its first business with one of the UK’s top supermarkets.

The company, based on a family farm, near Limavady in county Derry, has begun to supply gift packs of its original and infused oils to nine Sainsbury’s stores across Northern Ireland. The attractive pack contains four 150ml bottles at RRP £12.99.

Leona Kane, who founded Broighter Gold in 2011 with husband Richard as a farm diversification project, says: “We were delighted when Sainsbury’s approached us to supply our Christmas ‘golden’ gift pack. This is a very exciting time for our family business. It’s tremendously encouraging our products on the shelves in Sainsbury’s.”

The pack includes virgin cold-pressed oils infused with rosemary and garlic, lemon, chilli, and basil.

Broighter Gold, in addition, is launching its rosemary and garlic, and chilli oils in 500ml bottles.

In addition to its success throughout Ireland and in achieving top international awards for excellence including several UK Great Taste Awards, Broighter Gold supplies its products to La Grande Epicerie de Paris and Brown Thomas in Dublin.

The oils are used by leading chefs, including Dublin’s Clodagh McKenna, as an alternative to olive oil because of the high content of Omega 3,6,9 and Vitamin E and also because rapeseed is probably the most versatile cooking oil. Broighter Gold oil also has half the saturated fat of olive oil.

The small business has won a string of UK Great Taste Awards for the oils produced from oil seed rape grown on the family’s Broglasco Farm, which overlooks Lough

The fertile ground grows high yielding crops of wheat, barley, oilseed and potatoes. Ireland’s greatest find of gold artefacts from the Iron Age of the 1st century BC was found on the farm and is now held by the national Museum of Ireland.

In addition to the development of rapeseed oil, Broighter Gold has expanded into industrial tourism by developing an exhibition centre through the international EconoMusee network that enables visitors to see how the oils are produced and used in cooking.

Children explore the world of seafood with Fish City

Posted on

A trail-blazing Belfast restaurant is casting its net to get schoolchildren hooked on fish. Multi-award winning Fish City is reeling in a new generation of fish lovers with Northern Ireland’s first ‘Kids’ Club’ in the industry – where the only catch is to educate kids about the health benefits of eating seafood. The Ann Street restaurant and takeaway has been encouraging wide-eyed youngsters to learn more about our scaly friends in a unique partnership anchored with local schools.

And it’s not just a savvy initiative to get small bottoms on seats.

 By teaching primary school pupils about the health benefits of fish and the importance of protecting our oceans and actively supporting seafood sustainability, they will begin to eat more fish. Children are taken to the nearby St George’s Market to see the raw seafood and different species and to marvel at the different sizes of fish that’s been brought to shore that day.

They then return to the restaurant to watch a film about sustainability and the importance of protecting our oceans for future generations to come.

 Visionary owners, John and Grainne Lavery, who opened the Belfast business in the summer of 2016, hope that the young visitors literally take the bait – and are won over by the long term nutritional benefits of fish. They also believe it is important that adults themselves make informed decisions on what they eat, not least because of rising concerns over obesity and the general importance of making better food choices for their family. “Research, and first-hand experience shows, children are not eating enough fish”, explains John, who begins his day each morning at 6am creating their artisan fish batter from scratch.

 Grainne adds: “We educate the children on all that we do, encouraging them to try the different species of sustainable seafood, and of course to have some fun while doing so.

 “We tell them all about the species of fish we cook and provide in restaurant and ask them questions to get them engaged and understand the health and nutritional benefits of eating more seafood.”

 Teacher and vice principal, Rhonda Glasgow, took her P7 pupils from Spa Primary School, Ballynahinch, to Fish City earlier this year as part of a food and fishing project she was working on with the Farmington Trust in Oxford.

 “We met Grainne at St George’s Market and the children were able to handle the fish and hear from the fishmongers where they had been caught and how to cook them. The fishmongers were really helpful and knowledgeable,” said Rhonda.

“Back at the restaurant classroom Grainne taught them all about sustainable fishing and had more examples of species of fish for them to explore. The children were so excited that the fish had been caught locally, in Ardglass. They soaked it all up and really loved the trip.

 “Grainne made it so interesting for them and they ate every bit of their fish and chips!  Her enthusiasm, knowledge of her business, and generosity is second to none. Our Fish City day was one of the year’s highlights, and we definitely hope to return.”

In a letter to thank Grainne and her staff, pupils Maia and Brooke wrote that they had seen “tons and tons of fish at the St George’s Market” and “loved the fish at Fish City”.

 During Seafood Week, last month the restaurant also encouraged families to try seafood by offering a bespoke free children’s seafood menu with the reward of a free dessert, if the children finished their meal.

The business also supports nationwide Marine Stewardship Council (MSC) and Marine Conservation Society (MCS) initiatives to get children and schools interested in seafood and protecting the environment. Fish City is the first restaurant to achieve corporate membership of the MSC in N.Ireland.

 As well as the massively popular cod and chips, Fish City offer authentic smoked haddock chowder, cod tacos (already a big hit with kids), salt and chilli squid, smoked salmon blinis and even a retro-style prawn cocktail prepared with the finest fishtail prawns.

 There’s also low calorie options like Fisherman’s Curry and paprika grilled hake and as members of Gluten Free Ireland, they serve up gluten free fish and chips on the last Wednesday of every month and gluten free options every day.

John and Grainne’s own favourite is their cod supper, sourced from sustainable shoals, coated in a light batter from a secret recipe handed down from Grainne’s parents, with mushy peas and tartar sauce.

 “We’ve witnessed in recent years that children’s palates have changed and we wanted our menu to reflect that,” says Grainne. “The nutritional value of fish is obvious and it’s a sustainable source of food, plus it supports recommendations of intake from obesity and diabetes groups.”

 So where exactly does Northern Ireland stand globally in terms of seafood consumption?  It might surprise some to learn that it’s not an Asian country that eat the most fish, but a European one, Portugal, followed by Singapore, Malaysia, South Korea and Brunei.  John and Grainne hope that they can nudge Northern Ireland up that list, by inspiring children and being passionate advocates of seafood as a lifestyle choice, because it simply makes sense. Fish is among the healthiest foods on the planet – it’s packed full of important nutrients, such as protein and vitamin D and is the best source of omega-3 fatty acids, which are incredibly important for our bodies and brains. It may also lower the risk of heart attacks or strokes. In one study of more than 40,000 male health professionals in the US, those who regularly ate one or more servings of fish per week had a 15% lower risk of heart disease.

 Eating fish is linked to reduced decline in brain function in old age too. People who eat fish regularly also have more grey matter in the brain centers that control memory and emotion. “When we change our menu, we take great care and attention to ensure the seafood we chose in our dishes are MSC certified and MCS ethically sourced,” says John.

 “We need to have an absolute guarantee that stock from any designated area is sustainable before we decide to use it.

“We can source details including where it was caught right down to what ship it came in on! It is all about full traceability and provenance. We also research on the MSC Good Fish Guide to confirm if there have been any changes to the recommendations and ratings of the seafood we use.

 “We strongly believe it is important to ensure that oceans and fish stocks are secure for future generations.  Supporting sustainability and looking after the environment is ultimately good for everyone, including our customers.”

Depending on recommendations on what is sustainable and available through MSC and MCS, Fish City serve up to a dozen types of seafood:  cod, haddock, smoked haddock, red fish, plaice, prawns, hake, squid, lobster, smoked colie and mussels, plus other specials.

 John and Grainne have a cast-iron commitment to sourcing seafood from industry-recognised fisheries and farms that are responsibly managed. “We recognise that it is our responsibility to reduce any negative impact we may produce upon the environment and raise the awareness to our staff, guests and communities so that they can help us achieve our goals for sustainability,” explains John.

 The business also supports the RNLI – a charity close to John’s heart. It’s this responsible and eco-centred approach that has earned Fish City a clutch of awards. It has been recognised as one of the UK’s most sustainable fish and chip businesses as part of the 30th anniversary National Fish & Chip Awards, organised by Seafish. Shortlisted as a finalist for the ‘Good Catch – The Sustainable Seafood Award’ – one of 15 categories in the 2018 National Fish & Chip Awards – it will now compete against two other shops, Penaluna’s Famous Fish & Chips, Hirwaun, Rhondda Cynon Taf and Harbourside Fish & Chips, Barbican, Plymouth for the top title.  To reach this stage of the competition, the three businesses were assessed against a wide variety of judging criteria, focusing strongly on the policies and procedures they have in place regarding the responsible sourcing of fish and shellfish.  Entrants were also judged on their efforts in informing customers about the sustainable credentials of the seafood that they serve including details of the journey that their fish takes; from net to plate.

 Over the coming weeks, judges will make further in-depth visits to review both the front and back of house operational aspects of shops, including assessing the level of customer service and quality of the fish and chips on offer. This final stage of competition judging will determine the overall national winner.

 Praising the finalists, Marcus Coleman, Chief Executive at Seafish, said: “Customers are making more of an effort to learn about where and how their seafood is sourced, while also becoming increasingly aware of the journey it takes to get to their plates.

“It’s therefore crucial that the UK’s fish and chip shops are sourcing responsibly and sustainably – both to meet customer demand and to ensure the future of our nation’s favourite takeaway.”

 Other plaudits for Fish City include being named ‘Best Seafood Establishment’ at The Food Awards Northern Ireland in the summer and a Top 3 UK Healthy Eating award.  It was also the first retailer in Ireland to gain Marine Stewardship Certification (MSC) accreditation for using species of fish from sustainable waters and the first fish and chip shop in the UK to be invited to become a corporate member of the Marine Conservation Society.

 Remarking on their stunning successes so far, Grainne says: “Our team drive to showcase fish and chips at a different level and we have a strong belief in sustainable seafood which is ethically sourced and environmentally friendly. It just shows what can be achieved with thought and consideration.

Kid’s stuff, really…

Dine Out And Make A Difference To Children With Cancer This Christmas

Posted on

Diners are being urged to put their money where their mouth is this festive season and support local families affected by cancer.

Cancer Fund for Children is once again running its Dine and Donate campaign whereby customers dining out this Christmas in restaurants can support the charity easily by adding a few pounds on to their bill after they finish their meal.

Already this year, numerous restaurants across Northern Ireland have signed up to take part in the initiative.  Deanes restaurants, owned by chef Michael Deane, will once again be taking part in the campaign this year.

Money raised will enable the charity to continue providing practical, emotional and financial support for local families whose lives have been devastated by cancer.

Cancer Fund for Children’s Corporate Fundraiser Lauren Cunningham said:

“For families living with a cancer diagnosis Christmas can exaggerate negative issues they are already dealing with such as isolation, loneliness and financial strain. Cancer Fund for Children understands this and strives to support families through providing practical, financial and therapeutic support to help them cope with the impact cancer has on their lives.

“We receive less than one per cent of our income from the government. Without campaigns like Dine and Donate, and support from people like Michael Deane, we would never be able to provide these vital support services so that families in Northern Ireland don’t have to face cancer alone.”

Michael Deane added: “This is the fourth year running that our restaurants have got on-board with this fantastic campaign. All of us at Deanes feel very strongly about the work Cancer Fund for Children carries out and we are extremely proud to be part of it. It’s great to know that by eating out this Christmas, you are making a difference to local children with cancer.”

To find out more about Dine and Donate, call Cancer Fund for Children on 028 9080 5599 or go to www.cancerfundforchildren.com

Top Chefs To Join Primrose Derry

Posted on

A former Irish Chef of the Year and one of Ireland’s top pastry chefs have joined Primrose as it opened in new, expanded premises on the Strand Road in the Maiden City.

Derek Creagh – who won Chef of the Year at the 2015 Georgina Campbell Awards – is to take up the position of Head Chef, while Monto Mansour has been appointed as Head Pastry Chef.

Mr Creagh was previously head chef at Harry’s, whose Portstewart restaurant Harry’s Shack won Irish Times Restaurant of the Year in 2014, as well as at Deane’s in Belfast, which was Michelin-starred during his time at the restaurant.

He has worked in a number of other Michelin-starred restaurants including Heston Blumenthal’s The Fat Duck, Chez Bruce, The Square, Putney Bridge.

Donegal born and bred, Mr Creagh is known for his modern and innovative approach to cooking, which he pairs with the strong commitment to local quality produce which Primrose is renowned for.

He and Monto Mansour have worked together for more than ten years, moving together from Deane’s in Belfast to the Salty Dog in Bangor, then Harry’s and now Primrose.

The husband-and-wife team behind Primrose, Ciaran and Melanie Breslin, first started selling cupcakes made by baker Melanie in Ciaran’s butcher shops.

They opened their first Primrose in Derry with four members of staff in 2012, and now employ 80 people across two sites, Atlantic Quay and Strand Road, under the supervision of general manager Shelley McLaughlin.

Primrose won Best Casual Dining in Co Derry in the Restaurants Association of Ireland awards, and is the north west’s current restaurant of the year.

“I’ve got to know Ciaran and Melanie over the last six months,” said Mr Creagh, “and I’ve been impressed by their straightforward talking and their hard work and determination.

“I’m delighted to be taking up the position as head chef in Primrose. It’s exciting to be associated with something new, and I’ve no doubt it’ll be successful. Derry has really moved on in terms of food, we have so many good places to eat out now and we are becoming known for our restaurants. Primrose will be another reason for people to stop in Derry,” added Mr Creagh.

The new Primrose – which opens on 16 November – will include a restaurant and cocktail bar, as well a delicatessen and coffee to go.

The famous ‘scratch bakery’ – where all of Primrose’s bread and cakes are made fresh from scratch, every day – will also move on site.

A selection of breads and patisserie items, as well as delicatessen from Breslin’s butchers, will also be on sale to take out for the first time.

“We’re delighted to welcome Derek and Monto onto the staff of Primrose,” said Ciaran Breslin.

“This is our first venture into night-time eating, and we’re confident that with chefs of such calibre on board Primrose will continue to grow from strength to strength. We’ve been able to grow from four staff to 78 in five years, and that shows the appetite there is in Derry for quality food made from local produce, and also the potential that’s in this city to succeed as a small business,” said Melanie Breslin.

“Derry’s become a real food destination, and it’s wonderful to be part of that.”

Walled City’s new brew to lay siege to the senses after 300 years

Posted on

Derry’s newest craft beer which is literally steeped in the history of the city dating back 300 years, is being launched on the banks of the Foyle this weekend as part of the Slow Food Festival taking place in Guildhall Square on Saturday and Sunday, October 7th and 8th.

Walled City Brewery has developed its ‘1689’ Mumm ale from an extraordinary recipe dating back to the Siege of Derry and it will be officially unveiled during the exciting new festival organised by Derry City and Strabane District Council as part of Slow Food Week.

This year’s festival will be held on October 7th and 8th from 12 noon-6pm and it will incorporate local craft beer demos and tastings as well as showcasing the region’s finest artisan produce and the culinary flair of some of its most talented chefs and brewers who will be joined by renowned eco-chef and food writer, Tom Hunt for the two-day celebrations.

Aeidin McCarter, Head of Culture with Derry City and Strabane District Council, congratulated Walled City Brewery on offering an authentic taste of the North West by crafting food and drink products linked to the history of the city.

She added: “’1689’ continues to tell the story of our historic city as an international tourism destination in a very unique and innovative way which also plays a key role in firmly placing this region on the visitor map for our award-winning ‘LegenDerry and local’ food and drink offer.”

James Huey, owner of the Walled City Brewery, will launch the ground-breaking new craft beer at a gala private function on Saturday evening in the CCA (Centre for Contemporary Art) overlooking the City Walls. However, festival-goers will also be able to sample the earthy botanics of the historic tipple in the Craft Beer Garden located in Guildhall Square during the day.

The experienced Head Brewer was fascinated to discover the existence of a heady 17th Century beer reportedly found in the home of Governor George Walker during the Siege of Derry, while embarking on research into the city’s brewing and distilling heritage.

The Siege Diaries housed in the city’s archives document a potent tonic infused with around 77 soothing herbs and spices, many of which are either now extinct or declared poisonous by the World Health Organisation.

As James Huey explained, this special brew appears to have been an elixir to treat a range of ailments including ‘lingering distemper’ and toothache and was not intended to be drunk for pleasure. The ancient recipe also bizarrely had 11 uncooked eggs added at the end of the fermentation process but that is definitely not replicated in the well refined new product which does not claim to have any medicinal properties.

The Head Brewer explained that while the modern day aperitif version may still remain potent in terms of its alcohol content, it should go down the hatch – in moderation – a lot more smoothly than the unique concoction which was brewed at the time of the Siege.

Using all local ingredients including water drawn from a well close to the site of the famous breaking of the boom on the River Foyle which ended the blockade, ‘1689’ will be largely aimed at the tourist market and visitors seeking a “taste of Derry”.

The experimental stage posed an interesting challenge for Walled City Brewery and the local Foodovation Centre who worked closely as development partners on the prototype which was several years in the planning.

James Huey and Brian McDermott, manager of the Foodovation Centre, spent 15 months perfecting the first alcohol product to be developed at the state-of-the-art new food technology facility which opened at North West Regional College last year.

James revealed that while the original Siege ale had an alcohol content of around 13% and was preserved in stoneware bottles, the newly created Mumm-style beer will be around 10 or 11%, which is still significantly higher than the average 4% for most beers brewed here.

James said: “Obviously we can’t say there are any health benefits, we are redefining the liquid to a modern palate. People are not going to be having a pint of ‘1689’, it comes from a category of beer called barley wines and is more like an aperitif.

“I am delighted we can deliver a product that the city can be proud of, that is immersed in history and it reflects the fantastic larder of local ingredients that we have in the North West. This is very much a collaborative approach with Brian McDermott though the Foodovation Centre at North West Regional College and the Council, who have helped and supported throughout in launching this new product and getting it to market. It has taken a lot of time and effort and hopefully it will be rewarding.”

Brian McDermott, manager of the Foodovation Centre, said he was also delighted that what had been a very exciting new product development, had finally come to fruition. “It will be very much a real provenance piece in terms of telling a story pivotal to the city’s history. It is a very unique and very innovative product to hit the market and we are extremely proud to be a strong academic partner in showcasing the collaboration between industry and the College which is working so well through the Foodovation Centre.”

The Slow Food Festival is organised by Derry City and Strabane District Council with funding from Tourism NI and the Department of Agriculture, Environment and Rural Affairs (DAERA) NI Regional Food Programme, supported by Slow Food NI and sponsored by Supervalu.

For full details on the Slow Food demonstration programme including brewing master-classes, harvest market, street food and free family-friendly activities in Guildhall Square including Kidz Farm and smoothie bike machine, visit www.derrystrabane.com/food

 

 

Image: James Huey raises a toast to the Walled City Brewery’s new ‘1689’ beer inspired by a recipe dating back to the Siege of Derry, which is being launched as part of Derry City and Strabane District Council’s Slow Food Festival.

 

BBC Good Food Show Belfast To Showcase Local Product

Posted on

Another highlight in the food and drink calendar here opens its doors at the Waterfront Conference Centre in Belfast on Friday 10th November. The BBC Good Food Show is a spectacular three-day event showcasing the very of local produce and many of the UK top chefs.

Food NI is delighted to be involved again with the coordinator of what is probably the most important food and drink show franchise in the UK. We contributed to the success last year when the show was held here for the first time and have been involved again with River Street Events, the organisers, to ensure the attendance this year will be better than in 2016.

Dozens of local food and drink companies will be showing, sampling and selling their superb products. It will be the biggest food and drink event this year beyond our own fantastic Food NI Pavilion at the RUAS in Balmoral Estate.

Our support for this hugely important foodie event has included lobbying the organisers and Belfast City Council to secure a licence for alcohol exhibitors to sell their products to visitors, this was an issue last year that excluded producers of craft beers, ciders and spirits from the show.

We have, of course, a very vibrant cluster of companies producing innovative beverages including over 30 craft breweries. Our cider producers have also won a string of international awards as well as the well-deserved acclaim from cider experts. And our gin, whiskey and vodka producers are also making an impact in markets beyond these shores.

Alcohol exhibitors will now be able to sell through an onsite off licence located close to the exhibition stand space.

This is a significant development for the show, which is set to attract over 12,500 foodies and will feature a new and improved floorplan with the addition of a spacious ground floor hall showcasing local products.

Top chefs taking part will also be cooking with as many local products as possible. Included in the distinguished line-up of top chefs are the famed Michel Roux Jr, the Hairy Bikers, Nadiya Hussain, John Torode and, of course, our own food ambassador Paula McIntyre.

BBC Good Food in Belfast really is an event that foodies here just cannot afford to miss. It will showcase the very best that producers here have to offer and provide opportunities to visitors to talk to the people behind our original and award winning produce and to hear their often inspirational stories especially against the background of growing interest among consumers in food provenance and transparency.

It’s a tremendous opportunity to experience the commitment of local food and drink producers to wholesome and innovative products, which are increasingly attracting sales in Britain and further afield. Food and drink remains our biggest manufacturing industry that’s continuing to grow steadily in terms of sales, exports and employment. And, of course, benefits our farming industry immensely.

So, grasp the opportunity that BBC Good Food Show provides to sample the superb products from this hugely significant local industry.