Armagh Cider Company is pleased to announce that their cider is now available in Marks and Spencer’s stores throughout Northern Ireland

The award-winning ciders Carsons Crisp, Maddens Mellow, Doyles Medium and Doyles Honey are now stocked in all the local M&S stores.

The traditional ciders, Carsons Crisp and Maddens Mellow have won an array of awards both nationally and internationally. Both are made using predominantly the Armagh Bramley apple and are proud to display the PGI logo which guarantees their provenance.

Refreshing and full of flavour, Carsons Crisp is a dry cider whereas Maddens Mellow is a delicious rounded medium dry variant.

Doyles Cider is ideal for those who like their cider smooth fresh and fruity. Like all Armagh Cider Company ciders, it is all natural with no artificial flavours or colours.

Doyles Medium is bursting with flavour and appeals to those with a sweeter palate.
Gold Medal winning, Doyles Honey is a subtle blend of medium cider with real Irish honey. The honey adds a natural sweetness giving a smooth delectable cider.

Delighted with the listing, Helen Troughton of Armagh Cider Company said ‘We are very pleased to have our ciders selected by M&S. They are all made ‘from blossom to bottle’ on our home farm at Ballinteggart and it is very rewarding to see them stocked in M&S which is renowned for its quality offering.’

‘Today, the interest in local artisan food and drink products is immense and everyone is interested in hearing our story and seeing where it all happens. To facilitate this, tours of the orchards and cidery are available for groups by arrangement and we regularly hold open days as well as participating in Open Farm Weekend. We are delighted that M&S are supporting local producers.’

Article written by Food NI CEO Michele Shirlow, featured in Farming Life 

We invite you to savour a sample of our vision; Taste the Greatness, Food NI’s recently launched five year strategy. Our mission is “to energise and inspire our vibrant food and drink industry by telling our food and drink stories in the most impactful, far reaching and compelling way”. The FoodNI Pavilion at our four-day showcase in Balmoral Park is an excellent example of this commitment being bigger and better than ever before.
Visitors to our pavilion will have opportunities to meet and talk to talk to award winning local producers and to sample and purchase the very best of our food and drink.

What’s changed since last year? In addition to more than 100 food and drink producers showcasing thousands of local products, we have introduced a Taste Theatre where visitors can sample and hear the story behind local produce. Once again we have a team of our chefs demonstrating how best to enjoy our food and drink at home. Jean Christophe-Novelli, the international chef and culinary trend setter, will be making his debut in the Food Pavilion on Saturday. He has already announced plans to open a named restaurant in Belfast, the first in Ireland.
I was delighted when he accepted our invitation to join the culinary programme at Balmoral as many of you will have read in the media his family have recently faced challenging health problems. He will be showcasing his great expertise and knowledge in the sessions on Saturday. You can count on Food NI to introduce him to some of the superb produce available here from local suppliers. It will be a marvellous boost internationally for our food and drink to take pride place on his menus in his planned restaurant at the City Quays in Belfast Harbour Estate.

Our products, of course, have already captured the attention of other leading chefs in Britain such as Heston Blumenthal, Marcus Wareing, Richard Corrigan, Mark Hix, Nigella Lawson, James Martin and Angela Hartnett.
Our food pavilion is an example of Food NI’s commitment to align and showcase our producers on a world-class platform and to embrace state-of-the-art digital technology. We want existing and potential customers to become fully familiar with the breadth of the food and drink offering here.
As Taste the Greatness states: “As an industry, we’ve come on leaps and bounds in a relatively short space of time, but there’s still work to be done. Many of our wonderful food and drink goings-on are still under the radar and unconnected.” We want the world to appreciate the “simple and fundamental truth: that the produce from Northern Ireland is truly great”.

To ensure even greater success abroad, the industry requires the continuing support from consumers and retailers across Northern Ireland. Year and Food and Drink in 2016 undoubtedly increased awareness among consumers, retailers and local authorities. Councils across Northern Ireland are making an invaluable contribution by organising food festivals and other events. And many of the events launched in recent years, such as Derry/Strabane’s LegenDerry Food Festival, the Glens and Causeway Coast Council’s Coleraine and Ballycastle markets, Ards and North Down’s award-winning Comber Farmers Market, and Armagh, Banbridge and Craigavon’s Heartland Food Programme, are going from strength to strength.

They are helping the food and drink industry here to achieve key objectives in Taste the Greatness by creating a vibrant local market for Northern Ireland food and drink. More consumers buying our produce, and growing our reputation as a globally recognised food region, will boost sales here and abroad. Greater success for food and drink at home will strengthen our most important industry, support the wellbeing of rural communities in particular, and lead to greater employment. To be part of it visit the Food Pavilion at Balmoral and taste the greatness.

Five Taste of Ulster and Food NI members have received gongs at the new Georgina Campbell Irish Breakfast Awards in association with Failte Ireland.

The awards showcase both the breakfast ingredients and places to eat the most important meal of the day. Clandeboye Estate Yoghurt won the Dairy section in the Irish Breakfast Foods category.
“Many people will be surprised to hear that this is the only yoghurt made in Northern Ireland but, boy, is it a good one. Free from additives or preservatives, it is blended by hand and cultured very gently over 24 hours in small batches, which helps create an exceptional flavour and texture. It makes a great contribution to a thoughtfully assembled breakfast menu” said Georgina Campbell.

NATIVE by Yellow Door, the MAC (Metropolitan Arts Centre), Belfast was Highly Commended in the Visitor Attraction section.
In her speech, Georgina Campbell said “food and theatre are a happy marriage at this modern café bar and restaurant in Belfast’s impressive MAC arts venue, and the menus read like a Who’s Who of Northern Ireland artisan food and drink production. As would be expected of any enterprise that The Yellow Door puts its name to, it’s big on local, sustainable and home-grown produce (and the famed Yellow Door baking of course), and the food that Simon Dougan and Marianne Hood’s team delivers is vibrant and packed full of flavour.”

Newforge House Magheralin, Co. Armagh won the Guesthouse category.
“Louise and John Mathers are the sixth generation of John’s family to live in this beautifully located Georgian country house. Local and seasonal produce is the philosophy applied to carefully prepared breakfasts featuring freshly baked breads and pastries, a lovely selection of fruits and juices (including local apple juice), organic yoghurt and delicious hot dishes in which Moyallon dry cured bacon and award winning sausages and puddings from Madden’s butchers in Lurgan are the stars of the traditional Ulster Fry – along with the Newforge freshly-laid eggs, collected each morning from the rare breed chickens that peck around the orchard, juicy tomatoes and that Ulster classic potato bread. Other tempting choices include scrambled egg with the famous Walter Ewing smoked salmon, and a vegetarian breakfast is also offered. Great coffee too, and delicious homemade preserves with you toast – a breakfast to relish”.

In the 4 star hotel category, Galgorm Resort and Spa, Ballymena was Highly Commended.

In her speech, Georgina Campbell said “this former gentleman’s residence is one of Northern Ireland’s best known country house hotels. Following major redevelopment, it emerged much larger and more contemporary – and ready to take its place among Ireland’s leading hospitality players .Particular pride is taken in the breakfast offering (‘the renowned Galgorm breakfast’). Depending on the category of your guest room, breakfast service is split between Gillies and the River Room, but both feature an extensive choice of buffet offerings (including organic and ‘healthy’ options) and cooked to order hot dishes. Daily specials are offered as well as the full traditional cooked plate, and (notably in the River Room) the presentation is unusually creative. A real pleasure”.

The Culloden Estate and Spa, Belfast was Highly Commended in the 5 star hotel category
Georgina Campbell said “The Culloden has always taken particular pride in the food served and its provenance. Fine dining in the Mitre Restaurant, overlooking the lough, can be memorable, and the excellent Irish Breakfast that is also served here is keenly anticipated by guests who have spotted that the information supplied in guest rooms includes the Hastings Hotels booklet ‘Food Heritage, Our Little Book of Local Cuisine’ catalogues many of the food and drink producers that the Hastings Group support and makes an interesting read – leading on nicely to the excellent Irish Breakfast experience, with its exceptionally informative breakfast menus and labelled displays of local produce. A great experience all round” said Georgina Campbell.

The Awards were held at the Intercontinental Hotel in Dublin earlier this morning (Wednesday 26th April, 2017).

Article written by Sam Butler

Peter Hannan, Food NI Board member and managing director of Hannan Meats in Moira, Co. Down has been named in the UK’s Food Power List 2017.

Peter was named among chefs, producers and innovators in the ‘50 people shaping the way we eat and drink’ chosen by food experts at the Daily Telegraph. Hannan Meats is a Food NI member company.

The influential team showcased Peter as the ‘Local Hero’ for his contribution of being the first person in the UK to use the salt chamber method for ageing quality beef. In addition to his premium beef, the team recommends Hannan’s unique Moyallon bacon chop. Peter has developed a complex of three chambers using Himalayan salt blocks to age beef, lamb and bacon.

He has twice won the Supreme Champion Award in the UK Great Taste Awards, an internationally recognised showcase of the best food and drink from the UK, Ireland and other parts of Europe. He gained the prestigious award in 2012 for guanciale and again in 2016 for a Glenarm Shorthorn beef roast.

The company, which employs fewer than 50 people at its Northern Irish processing operation has also won more Great Taste Awards than any other producer in the history of the annual competition.

Describing Peter Hannan as “the meat guru”, the panel refers to his business with London celebrity chef Mark Hix and iconic retailer Fortnum and Mason, along with other top restaurants in the UK and Ireland. He also exports the salt–aged beef to France, Portugal and Hong Kong.

He was listed in the Producers and Innovators category with the likes of John Farrand, head of the UK Guild of Fine Foods, which champions producers and independent retailers, Andrew Whitley, a pioneer of sourdough bread and Tim Steiner, founder of Ocado, the online food shop which “changed the way we shop for food”.

Top chefs named by the panel included Fergus Henderson, Rick Stein, Jamie Oliver, Tom Kerridge, Yotam Ottolenghi, Mitch Tonks and Mikael Jonnson.

The panel members were Diana Henry, Xanthe Clay, Suzy Atkins, Stephen Harris, Amy Bryant, Keith Millar and Victoria Moore. Millar, commenting on the list, said it reflected people “are shaping the way we eat, drink and think right now”. It was a “snapshot of who we reckon is currently the most influential in the world of food

Please see below link to the consultation package on the Food Hygiene Rating (Online Display) Regulations (Northern Ireland) 2017. This consultation was originally launched on 28th March 2017 however was temporally suspended on 30th March 2017 to allow amendments that were required in order to make more effective regulations following the compilation of independent research.

The consultation package is available on: https://www.food.gov.uk/news-updates/consultations/2017/fhrs-online-2017

The consultation is now open and will run until Friday 14th July 2017. Any comments should be forwarded to: Executive.Support@foodstandards.gsi.gov.uk