The first Irish Whiskey from the Tyrone and Derry/Londonderry region in more
than a century has made history when it was launched on December 21 st . The
opening of the inaugural cask of The IslandMen fittingly named the 1921
Release comes over a century after the closure of the region’s Watt Distillery in
Derry in 1921. 
The IslandMen 1921 is the first whiskey release from award-winning Wild
Atlantic Distillery, a Food NI member, based in Aghyaran, Castlederg. The
exclusive release of the single malt Irish whiskey will see approximately 350
bottles drawn from Cask 001.  
Following the bottling on December 21 st , a lottery will take place for 195 bottles
being made available to the public. Those interested in their chance to secure
one of the historic bottles can register up to 20 th  December. The remaining
bottles are reserved for members of 1921 Whiskey Club, Wild Atlantic
Distillery’s whiskey club. 
December 21st, 2021 was chosen to distil the first IslandMen as a nod to Watt
Distillery’s closure in 1921. Three years later to the day, the cask was opened
and bottling began.  Only then, will the exact bottle count be determined. 
Co-founder of the Wild Atlantic Distillery, Jim Nash says December 21 st  marked
a momentous occasion for the Northwest.
“Over one hundred years after the last bottle of whiskey was distilled in the
Tyrone/Derry region, we bottled IslandMen for the first time. We are immensely
proud to revive the rich tradition of Irish Whiskey making in the Northwest.
IslandMen pays homage to the past, but we will be certain to raise a glass to
the future. It’s a new beginning!”  
Established in 2019, Wild Atlantic Distillers has won international awards for its
Wild Atlantic gin and vodka. It has built a strong reputation for quality and a
deep connection with place and heritage.

An American living in Londonderry cooking BBQ, and bringing the concept of
slow cooking to a wider audience with sustainable and regenerative products
has been named ‘Person of the Year’ in a major UK awards.

Winning the top accolade in the prestigious UK Slow Food Awards is Emily
McCorkell, the founder of Low and Slow, a Food NI member and a widely
respected artisan enterprise specialising in BBQ grilling and producer of an
award-winning range of BBQ sauces.

Other Food NI members successful in the awards were: Basalt Distillery Gin
from Bushmills – Drink Producer of the Year; and Robbie Neill of Stonebridge
Cottage Farm of Crossgar – Environmental and Diversity Award.
Originally from Philadelphia, Emily also cooks at a cookery school in Derry,
operates a successful food truck specialising in BBQ foods, and is ahead of the
game in sustainability.

Emily, who came to Derry on a community project to work with children affected
by the violence… and stayed, says: “It’s a tremendous honour to win this
important recognition for my longstanding commitment to promoting grilling as a
healthier option. Derry people have been very supportive over the years and
have embraced BBQ cooking techniques and products such as my range of
original sauces.

“I grew up in Philadelphia loving BBQ foods and grilling a range of meats in
particular,” she continues. “I’ve sought to bring this passion for cooking with fire
to Northern Ireland through a range of activities that includes a unique Wild and
Fired BBQ school at Brook Hall Estate outside Derry.
Created 11 years ago in the UK to promote Slow Food’s strategic focus on local
products that are “good, clean and fair food for all” as an alternative to fast food.
Now a global network, Slow Food was launched in Turin, Italy Carlo Petrini in 1986

It was essentially a reaction from good food lovers in the era of burgers
and fries. The movement is now active in over 150 countries including Northern Ireland,
where celebrity chef Paula McIntyre is the local chairman.

Awards winners are nominated annually by the public. Each winner is a
champion of good, clean and fair food and represents the very best of their
craft. In addition to the public vote, each national director chooses their Person of the
Year, someone who embodies Slow Food values.

UK Winner indicates overall winner for the UK in addition to the nation award.

Retailer of the Year   UK WINNER            Slemish Market Garden
Producer of the Year                                 Counter Culture Real Bread
Cook of the Year                                         David Holden, Middletown
Newcomer (under two years)  Award      Coan Coffee Kircubbin Farm        
Food Product of the Year                          Sourdough focaccia. Counter Culture

FoodNI member Longbridge Drinks has won business with one of the country’s biggest distributor of a wide range of alcoholic and non-alcoholic beverages.

The business collaboration, described by Wayne Adair, founder of east Belfast- based Longbridge, as “an exciting breakthrough” for the small producer, has seen Tennent’s NI adding Belfast Ginger Ale to its extensive portfolio for local hospitality and retail clients.

Longbridge has also seen sales of its Belfast ginger ale in Britain spiral upwards following the beverage being featured on television by Andy Clarke, the popular food and drink writer and broadcaster, in a special on old ‘wartime drinks’.

“The tremendous coverage on television has increased awareness in Britain, a
market we are keen to grow sales in, of our ginger ale and has led to a significant
rise in our online orders. It came as a very pleasant surprise and one we really do
appreciate,” says Wayne.

Wayne continues: “We revived Belfast ginger ale almost a decade ago and it’s
proved an outstandingly successful mixer with whiskey, especially Irish whiskey, and
other spirits.

“The ale was invented in Belfast in the 1800s by a Canadian pharmacist named John
McLaughlin. He was in the city on summer work experience with Grattan & Co, one
of the largest producers of mineral waters for both home and international markets.
Belfast had a thriving industry producing premium minerals back then.

McLaughlin subsequently returned to his homeland to form ‘Canada Dry’, a ginger
ale which became the global market leader,” he adds.

Belfast companies, Wayne explains, “continued to develop and export ginger ale
particularly to the US during the 1920s, selling millions of gallons of the drink during
the controversial Prohibition of alcohol”.

“The end of the US constitutional ban on alcohol in 1933 saw a sharp decline in
sales for these companies, and most of them went out of business,” he says.
“Our Belfast Ginger Ale has been a tremendous success with smaller stores and at
markets such as St George’s in Belfast, where we’ve had a stall at weekends since
the redevelopment and reopening of the food and drink venue in May 1999. The
agreement with Tennent’s NI is another stage, albeit a hugely important one, in the
rejuvenation of Belfast Ginger Ale,” he adds.

The leading supplier of premium drinks in Northern Ireland, Tennent’s NI has a
comprehensive range of drinks for bars, hotels, restaurants and off-licences.
The line-up includes major brands such as Tennent’s, Magner’s Irish Cider,
Heverlee, Estrella, Corona, Budweiser, and Bud Light. A local beer producer,
Whitewater Brewery in Castlewellan, also features in the list.
The ginger ale is made from carbonated water, sugar, lime juice, extract of ginger,
natural ginger flavour, natural caramel, and ascorbic acid. It is ready to drink by itself
or as a mixer with a tipple of gin or whiskey. 
As well as Belfast Ginger Ale, Tennent’s is also embracing other Longbridge
premium mixers such as its unique Belfast Raspberry and Rose, described by
Wayne as a “liquid version of Turkish Delight”, and Belfast Tonic Water.
Raspberry and Rose is made in small batches from natural botanical flavours and
pure rose oil. It is the perfect balance of fruity and floral.
A superb match with gin or vodka, it also stands on its own as a delicious non-
alcoholic drink. Belfast Tonic Water was developed and launched in response to
customer requests for a premium local tonic to drink with gin, vodka or on its own. It
proved to be an outstanding success for the small company.
Longbridge Drinks was formed in 2017 by Wayne, an experienced producer of craft
minerals under the successful Papas Minerals brand. Belfast Ginger Ale, its first
product, was launched a year later.
Wayne brought his knowledge of and passion for historic minerals – under the Papas
brand – such as Original Ginger Wine, Dark Clove Cordial, Cloudy Lemonade, and
Traditional Elderflower to the development of Longbridge Drinks as a Papas
subsidiary.

Fascinated by the history of the city and the production of soft drinks in particular,
Wayne researched the development of Belfast Ginger Ale and decided to breathe
new life into the lost local beverage that disappeared around a century ago.
A further example of his love of local history, Wayne, who grew up in Bangor, took
the Longbridge identity from a huge bridge spanning the river Lagan from 1688 to

1841. Almost a mile in length, Long Bridge was once the longest on the British Isles.
      “The old Long Bridge was an awesome structure,” he continues. “It had 24 arches,
      was very narrow, and had no footways. Weakened by artillery fire, part of the bridge
      collapsed into the Lagan. That was in 1692,” he adds. It was eventually replaced by
      the Queen’s Bridge in January 1843, named in honour of Queen Victoria who
      opened it.

White’s Oats raise the Bar with new soft-baked Oaty snack

White’s new Oaty Bars are the latest product innovation from Co. Armagh based company, White’s Oats.
High in fibre with no additives, flavourings or preservatives, White’s Oaty Bars are made from just five, all-natural ingredients.
Available now in Tesco, Spar and Vivo stores across Northern Ireland and will be available in Bob & Berts coffee shops in early 2025.

Co. Armagh based White’s Oats, Ireland’s largest oat miller and cereal producer, is entering the ambient on the go snack category with a new soft-baked Oaty Bar made from its award-winning, high quality Irish oats.

The new product sees White’s first major launch into the healthy snacking category, catering for the evolving needs of its consumers. Offering a tasty and wholesome snack experience, the bar is ideal for consumers looking for an oats-on-the-go offering.

Speaking on the launch Danielle McBride, Marketing Manager, White’s Oats said:

“At White’s we are committed to providing high quality products that deliver on nutrition and taste and suit our customer’s busy lifestyles. Our new Oaty Bars are made using all-natural Irish butter and contain over 50% wholegrain oats, making it easier than ever to enjoy a great tasting, naturally energising snack that will leave that hungry feeling fading fast.

“Each bar has only five, all-natural ingredients, with no additives, flavourings or preservatives. It’s the perfect choice for those rushed mornings, as a mid-morning boost or an afternoon pick me up.” Danielle continued.

Available in a 45g Bar, containing 196 calories and over 3g of fibre and protein.

Sold in a single pack, White’s Oaty Bars are available now in Tesco, Spar and Vivo stores across Northern Ireland. They will be launching in Bob & Bert coffee shops early 2025.

The distillers of Shortcross Irish Whiskey and Gin are celebrating another award for
their Shortcross Distiller’s Duo Irish Whiskey as it strikes Gold at the Irish Whiskey
Awards. The Shortcross Distiller’s Duo is a blend of Single Malt and Single Pot Still
Irish Whiskey’s, both of which have been distilled at Rademon Estate Distillery, a
Food NI member, in Crossgar.
Co-Founder and Head Distiller David Boyd-Armstrong describes winning the award:
“To see our Shortcross Distiller’s Duo Irish Whiskey win Overall Winner in the
Blended Irish Whiskey (No Age Statement / Over €60) category is a fantastic
reflection of the quality of the whiskey that we distil here at Rademon Estate
Distillery. The quality and quantity of entries in this category means that the bar is
set very high and to be awarded Overall Winner is a very special moment for us.
“This is the second major award this year for the Shortcross Distiller’s Duo Irish
Whiskey after picking up a Gold Medal at this years Global Irish Whiskey Masters
hosted by The Spirits Business magazine.
Managing director Fiona Boyd-Armstrong adds: “Our Shortcross Irish Whiskey is
only ever distilled here at Rademon Estate Distillery, and to see own Irish Whiskey
win awards such is this is a fantastic success.”
Rademon also won a further Gold medal with its new Shortcross 5 year old Peated
Single Malt Irish Whiskey, which won Gold in the Peated Whiskey category at the
2024 year Irish Whiskey Awards.. Rademon is the first distillery in Northern Ireland
to produce peated Irish whiskey in over two generations.

Fiona adds: “Peated Irish Whiskey is at the core of what we do here at Rademon,
and to see this new expression win Gold with an Irish whiskey that has been distilled
by our own hands at the Irish Whiskey Awards is true testament to effort, skill and
patience of our team to craft this fabulous Irish Whiskey”.
Rademon closed out the awards by picking up a second Gold in the Peated Whiskey
category at the Irish Whiskey Awards with its Irish Whiskey Bonding Company –
Chancer Peated Blend.

Experienced chef Bob McDonald is aiming to breathe new life into a skill used in
households across Northern Ireland and worldwide before the advent of fridge
freezers.
Bob, a director of multi-award-winning Burren Balsamics in Richhill, Co Armagh, a
specialist in culinary vinegars, as well as chutneys, jams and relishes, is behind the
creation of new pickling kits in classic and spicy varieties.

“Our new food kits are perfect for home cooks who love experimenting in the kitchen,
explains Bob. “They are crafted with sustainable, local Irish ingredients. It’s foodie-
favourite gift for Christmas that will last well beyond the festive season,” adds Bob.
Multi-award-winning Burren Balsamics, a Food NI member, was founded by Susie
Hamilton Stubber, another chef with experience in top London restaurants, in 2014.
Bob joined later as product development director.

Each kit comes with novel recipes created by Bob, a respected Master Chef
participant with decades of experience within the UK restaurant industry, and is
packed with everything needed including jars, labels, pickling spices and the
innovation-led company’s acclaimed White Condiment.
The handy kits also include peppercorns, sea salt, mustard seeds and bay leaves.
They are vegan friendly and gluten free.
A global leader in vinegars and other innovative culinary products which enhance the
flavours of foods for chefs and home cooks, Burren created its UK Great Taste
winning White Condiment – ideal for salads – from Italian white grapes.
Dating back centuries to Asia and the Middle East, pickling, Bob continues, has long
been recognised as an effective technique for preserving or extending the shelf-life
of foods, especially vegetables, either by fermentation in brine or immersion in
vinegar. The pickling procedure typically affects the food’s texture and especially
flavour.
Burren Balsamics, one of Ireland’s most creative food producers, sells its main range
of vinegars to major retailers such as Marks and Spencer, Harrods and El Palacio de
Hierro in Mexico, as well as hundreds of delis here and in Britain.