Chocolate lovers in major US centres such as Los Angeles and Seattle are now able
to enjoy delicious and award-winning bean to bar creations handcrafted by a family
business near Newry in Co Down.
Husband and wife team Shane and Dorothy Neary, owners of artisan Chocolate
maker NearyNógs, are celebrating significant new business in the US with other family members for a unique range of innovative products, including the successful Irish collection bars such as Irish Coffee, Dulaman (Irish seaweed); Lunasa (Irish Lavender); and Irish Soda Bread.
The small chocolate business, which has also become a major attraction for tourists
and other visitors, has just lined up new sales in the US from its recent participation
at the influential Northwest Chocolate Festival, one of the biggest events for the
industry in the US, Canada and in the world, held at Bellevue, Washington state.
“We sold out of all our chocolates on our stand at what is the only genuinely global
event for artisan producers,” says Shane. “Also popular with visitors were our unique
chocolate stout cups and our hugely successful drinking chocolate,” he adds.
“We secured new trade in the US and other exporting opportunities were also
sealed. So, we are delighted with the festival.
“The event was an unrivalled opportunity to meet up with other chocolate makers
from around the world, as well as cacao farmers, other people from our industry and
the media.
“We also enjoyed encouraging sales with our new range of single origin bars from
Thailand, Nicaragua, Tanzania and our very special Buena Vista Chocolate Club
Bar. We are finding that chocolate enthusiasts are increasingly seeking new taste
options and experiences from single origin sources,” continues Shane, a graphic
designer by profession who has created many unique flavours with wife Dorothy,
originally a nurse from Seattle. It was a recipe from Dorothy’s mother which led to
the enterprising couple starting to craft chocolate for food markets here.
“Our focus is on creating innovative tastes from the best beans from cocoa growers
from across the globe, especially those who share our dedication to preserving their
local environment.”
Shane, furthermore, has scheduled visits to develop sales in Atlanta, Georgia and
other centres soon with Tourism Ireland and to promote the chocolate factory as a
tourism destination in the Newry, Mourne and Down area. NearyNógs has developed
a visitor information centre and a café at the plant.

“We will be making a strong pitch to high-end luxury tourism businesses in the US,”
Shane explains.

The couple formed the artisan business in 2005 and decided to name it NearyNógs
for Shane’s father, Jonnie, a writer of children’s stories and creator of the mythical
NearyNógs.
The couple initially created a range over 30 handmade soft chocolates and fudges
with unusual flavours such as lemon and green tea, toasted walnut, mojito macha,
almond nut buttercup and cardamom and clove.
The popularity of the chocolates with smaller retailers and with shoppers at country
markets led the ambitious duo to break new ground here with the development of
Ireland’s first gluten-free bean-to-bar product.
The unique bar, according to Shane, was created to offer “something quite different
from other handmade chocolates currently on the market.” And it has proved
outstandingly successful, leading to business with major retailers such as the iconic
Fortnum and Mason food hall in London.
They worked alongside Fortnum and Mason, for instance, on the creation of the
world’s first ‘farm to shore’ Sailboat Chocolate, a naturally grown and certified
organic product which was 99 percent emission-free.
Fortnum’s approached the couple to be part of the unique project to turn fine cocoa
from an organic grower in Grenada in the Caribbean into a premium chocolate slate
for sale in the prestigious store in London. It was chocolate with a difference….and a
massive endorsement for the environment conscious Co Down artisans.
The store was attracted by the company’s use of solar panels to power chocolate
production, its collection of rain water to help supply the business and eco-
packaging.
The company has led the way in the creation of single origin chocolates for key
markets in the US and Europe
The chocolate was grown, processed, shipped from Grenada and produced in
Northern Ireland to be almost 100 percent emission-free, a world first for the industry
that meant using sailboats, horse and cart, solar power and all-electric vans.
NearyNógs, which began making chocolate in 2011, sources cacao beans ethically
grown in Sâo Tomé, Dominican Republic, Venezuela, Peru, Brazil, Panama,
Uganda, Nicaragua, Philippines and Ecuador. Beans and sorted by hand, roasted,
cracked and winnowed, stone ground and tempered to produce fine chocolate.

Deli Lites’s Ireland products are now available as part of the Aer Lingus Bia Inflight
Menu thanks to a new partnership with Aer Lingus and Retail in Motion.
The award-winning Warrenpoint-based food-to-go company, a Food NI member, has
won a new contract with the airline, that will see five of its products listed for Aer
Lingus customers to buy on board all Aer Lingus European routes and UK routes for
the Winter Catalogue range.
For the Aer Lingus Inflight Bia menu, Deli Lites Ireland will supply the airline with its
Chicken & Signature Stuffing on malted bloomer bread, Roast Ham & Irish Cheese
Bloomer Tósta, Plant-Based Falafel & Caramelised Hummus Wrap, Breakfast Hash
brown Wrap and Salt ‘n’ Chilli Chicken Wrap.
The Aer Lingus Bia menu marks a significant milestone for Deli Lites Ireland as the
company continues to expand its customer base locally and across Europe and
develop within the Travel sector. The team at Deli Lites partnered with some of
Ireland’s top food suppliers which helped create the new onboard offerings.
“We’re excited about our new partnership with Aer Lingus and this contract win is a
fantastic achievement for everyone at Deli Lites Ireland’s,” said Jackie Reid, Deli
Lites Ireland co-founder and CSO. “Aer Lingus is one of the world’s great airlines,
Ireland’s flag carrier, and it is a huge milestone for our company to have our products
sold onboard in the skies across Europe and the UK.”
Susanne Carberry, Aer Lingus Chief Customer Officer added: “At Aer Lingus, we
seek to make every journey count for our customers and we pride ourselves on
providing an exceptional onboard experience. Deli Lites Ireland’s products are a
fantastic addition to our Bia offering and will help us to enhance our inflight food
range even further. We’re delighted to partner with a strong Irish company in
delivering delicious food options for travellers and holidaymakers who board Aer
Lingus flights in Europe and the UK.”  
The Aer Lingus deal comes on the back of an award-winning year for Deli Lites
Ireland. In 2024, the team has celebrated success at the Sammies and the World
Travel Catering and Onboard Services Expo. Earlier this summer, the team also
celebrated Great Taste Awards wins for its Caramelita, Cinnabun and Lemon and
Blueberry Bakewell products.
Deli Lites Ireland, based in Warrenpoint, produces over 30 million delicious food-to-
go and artisanal bakery items annually that are sold globally.
In 2022, Deli Lites Ireland became the first sandwich manufacturer in the world to
achieve certification as a BCorp company—a global initiative that evaluates

businesses based on their involvement with people, communities, and the
environment to transform business into a force for good.

Both start-ups and established brand owners from the wine and spirits industry were
among the impressive list of winners at the second annual Global Drinks Intel ESG
Awards in Cannes -– the only dedicated competition in the W&S business that
recognises ESG efforts.
Picking up the award for most ‘Sustainable Spirits Product of the Year’, beating off
stiff competition from around the world, was The Boatyard Distillery in Co.
Fermanagh, a Food NI member.
 
The results were unveiled at the Global Drinks Intel ESG Awards 2024 ceremony
during the TFWA World Exhibition & Conference in Cannes on Monday last week,
30th September. Now in its second year, the ESG Awards raise awareness and
recognise the achievements of those alcoholic beverage companies and brands that
are leading the way in environment, social and governance activities. Accepting the
prestigious accolade on behalf of The Boatyard Distillery at the Global Drinks Intel
ESG Awards in Cannes was The Boatyard Distillery founder Joe McGirr, who
received a beautiful responsibly sourced oak trophy on stage at a glittering cocktail
party held at the Palais Stéphanie Beach.
 
 
Commenting on The Boatyard Distillery’s winning entry in the Sustainable Spirits
Product of the Year category, the judges said: “This company is working hard to
embed eco-friendly measures across its business in the most holistic way we’ve
seen.”
 
Speaking on his return to Fermanagh, founder of The Boatyard Distillery Joe
McGirr said he was delighted with this award. “To take our distillery from Fermanagh
and be represented at a global awards ceremony in Cannes is something that, when
we started out, I never actually dreamed would happen. We believe as a business
that we should act sustainably and we feel privileged to gain such an accolade
recognising this dedication and commitment.”
 
The awards were supported by: Tito’s Handmade Vodka, Brockmans Gin and
Brockmans Orange Kiss, Radico Khaitan for Jaisalmer Gin and Rampur Indian
Single Malt Whiskey,  Henkell Freixenet for Mionetto Prosecco and Aperitivo and
Brown-Forman for Jack Daniels Old No. 7 Tennessee Whiskey.

Outstanding taste, quality and texture have earned three local meat processors, two
of them Food NI members, gold medals in the influential World Steak Challenge 2024
(WSC). The three gold winners were Food NI’s Hannan Meats, Moira and Kettyle
Irish Foods in Lisnaskea. The third winner was Foyle Food Group in Londonderry.
The trio collected awards for superb fillet, ribeye and sirloin cuts from a panel of
experts charged with selecting the very best red meat from many parts of the world.
The local processors will now be in line to win the ultimate ‘World’s Best Steak’ title
in November.
Food NI board member Peter Hannan, the founder and managing director of Hannan
Meats, a multi-award winning producer that’s famed internationally for developing the
world’s biggest Himalayan Salt Chamber for ageing meat, says: “It’s always very
encouraging to see our products rated among the world’s premium quality tastiest
steaks. We take the utmost care in producing worldclass meats that customers here
and further afield love.”
Maurice Kettyle, managing director of Kettyle Irish Foods, part of Ireland’s ABP
Group, adds: “These awards are important in terms of highlighting the quality and
innovation of our products especially those from our unique Salt Moss chamber in
Lisnaskea.”
Kettyle developed the award winning meats in collaboration with Marks and Spencer,
while Foyle’s products were processed for Tesco.
The awards coincide with a major red meat promotional campaign in Britain
highlighting the quality and benefits of eating red meat. The campaign, launched by
the Agriculture and Horticulture Development Board (AHDB). The current ‘Let’s Eat
Balanced campaign 2024 is building on its success last year in encouraging more
consumers to eat more beef and lamb.

Launched in 2015 to deliver a recognised stamp of quality to support world class
steak production on a global platform, the World Steak Challenge gives steak
producers from across the world a unique opportunity to benchmark product quality,
breed credentials and processing standards on the international stage.
The local winners were among 333 medals awarded at the 2024 judging. Of the
total, 112 were gold medals.

Niall McKenna, one of Northern Ireland’s most respected and successful
chef/restaurateurs, is launching his first cookery book this month.
The publication, ‘What’s It All About’ draws on the chef’s experience and many of the
innovative recipes he’s created over more than 20 trail-blazing years in business.
Promising around 140 delicious recipes from his vast collection of dishes in his five
restaurants in the city, the debut cookbook is also a culinary history of the city he
loves.
Niall and wife Joanne have developed quality restaurants since opening James
Street South in Belfast in 2003, now one of the city’s most popular and widely
acclaimed eateries. It was also the base for the city’s first and cookery school.
The talented chef has been a driving force in the emergence of Belfast as a great
food hub since 2000 and his return to London from working alongside celebrity chefs
such as Gary Rhodes and Marco Pierre White in London.
Wife Joanne has also been an active supporter of Food NI, the region’s main food
and drink promotion body and the organisation behind the remarkable Year of Food
and Drink 2016.
Passionate about local food and drink, Niall is widely respected for outstanding food,
 creative menus, excellent service and for the establishment’s distinctive style. It’s a
commitment which has aided dozens of local food and drink producers.
Waterman House, his most recent restaurant, was chosen as a Favourite New
Restaurant by the influential Michelin Guide. Waterman continues Niall’s
longstanding dedication to cooking with the best local produce.
The stylish restaurant, which is located in the city’s vibrant Cathedral Quarter and
helped to regenerate this historic part of the city, was chosen by the Michelin
inspectors who described it as “big, bold and buzzy”. It continues to prosper and is
especially popular with gourmet food lovers from Belfast and beyond.
Opened in 2022, Waterman House now also includes the successful cookery school
from James Street South.

The annual Blas nah Eireann Irish Food Awards in Dingle, Co. Kerry is a highlight for
so many of our members. They always punch well above their weight and 2024 was
no exception.
Among those who were presented with the iconic crystal trophies were Morelli’s who
won Gold for their Mango Sorbet and Bronze for Raspberry Sorbet. With Glastry
Farm taking the Silver for Mango and Passionfruit Sorbet, it was a clean sweep for
Ulster in the category.
There was also a Chef’s Larder award for Carol’s Stock Market ‘s Cottage Bone
Broth and other Chef’s Larder prizes for Fresh Lovage Oil and Truffle Butter from En
Place Foods; Crawford’s Rock Seaweed Seasoning with Smoked Whiskey Toasted
Garlic, Nori and Rosemary.
In Antrim, Dundarave Estate won Bronze for their Apple Cider Vinegar and Fred C
Robinson won Bronze for their Traditional Cooked Ham. There was a Silver award
for Glens of Antrim’s Lir Red Crest Irish Whiskey. Golden Popcorn took Gold for
Salty and Sweet Dynamic Duo and Bronze for Sweet Love Story as did Melting Pot
Fudge’s Simply Better Handmade Vanilla Fudge.
Suki Tea won Bronze for their Bramble Tea while Tempted Cider won Gold for
Strawberry Cider and two Bronze awards for Medium and Session Ciders.
Thompson’s took Gold for their Tesco Finest Tea, Silver for Thompson’s Peppermint
and Bronze for Thompson’s Irish Breakfast as well as Best in County.
For Armagh, there were two Gold awards for Avondale Foods with Dunnes Stores
Bombay Potato Salad and Dunnes Simply Better Puttanesca and Pecorino Cheese
Pasta Salad. Burren Balsamics took Gold for their Balsamic Vinegar of Modena
infused in Bushmills Whiskey Barrels, two Silvers for Proper Digestive Biscuits and
Stout and Treacle Mustard and Bronze for Blackberry and Thyme infused Balsamic.
Daily Bake won Bronze for their Lidl Deluxe Premium Gravy. There was a Gold for
Jackson Roze Ginger Wine with Clove and Silver for their Ginger with Elderberry
Shot.
Craic Foods won Silver for a Fiery Jalapeno Relish.
There was a Gold and a Bronze for L’Artisan Foods for Pastel de Bacalhau and Caril
de Camarao y Frango respectively, Gold for Long Meadow’s Blossom Burst Cider
and Silvers for Apple Cider Vinegar and Rhubarb and Honey Cider. White’s Oats
won Silver for their Tesco Apple and Cinnamon Sachet. Jackson Roze won Best in
County.
In Down, Clandeboye Estate’s Raspberry and White Chocolate Greek Style Yoghurt
was awarded Gold, while Crawford’s Rock took Gold with Loaded Fries Seasoning

no food waste. Deli Lites took Silver for a Signature Tastes and Inspired by Centra
Torn Ham, Free Range Egg and Coleslaw Salad and two Bronzes for Signature
Tastes and Inspired by Centra Chicken and Miso Salad and Super Greens and
Grains Salad.
Two Stacks took Bronze for Double Irish Cream Liqueur and Steeper Culture won
Bronze for Cherry Lime Sparkling Tea Infusion. Clandeboye was awarded Best in
County and Best New Product for Ireland.
Cavanagh Free Range Eggs in Fermanagh won Bronze for their Large eggs while
Kettyle Foods took Silver for Matriarch Salt Moss SuperAged Bife de Terre and
Bronze for Salt Moss Aged Ribeye Steak. Kettyle also won Best in County.
In Tyrone En Place won two Silver awards for their Meat Merchant Smoked Chilli
Ketchup and Melilot Sweet Clover Vinegar and two Bronzes for Salted Butter and
Dulse and Irish Sea Salt Butter. They also took Best in County.