Article written by Food NI CEO Michele Shirlow for Farm Week 23rd March 2017

We launched ‘Taste the Greatness’, our new strategy for the next five years to build on the resounding success of Year of Food and Drink during 2016. The new strategy, presented to processors, retailers, government representatives, especially our colleagues in Invest NI, and other supporters of local food and drink, aims to drive our most important industry forward in Northern Ireland and also in Britain and international markets.

Our vision is “a thriving local market that is the seedbed for the food and drink stories of tomorrow”. Our commitment in Food NI is to showcase them on “a world-class platform to create standout and credibility within and far beyond our borders”. Our mission is to tell these stories and create a name for ourselves nationally and internationally that underpins and supports all the excellence that is emerging from these shores”.

We look forward to continuing to support Invest NI on measures to boost export sales especially in Britain and to assisting Tourism NI in promoting food and drink as part of the tourism message.

Interestingly this re-iteration of our strategic focus on promoting our food and drink professionally here and abroad coincides with a recent report by GSI, a supply chain body in Britain, which highlighted a growing trend towards authentic local food and drink among consumers concerned about provenance and local heritage, two of the strongest features underpinning our produce.

It found that: “Heritage, provenance, and traceability are no longer nice-to-haves but increasingly important factors that can make the difference between where consumers choose to spend their money.” Smaller companies were benefiting most from the trend towards local food and drink. Craft beers and gins had become among the most important developments in the drink category. This is replicated, of course, in Northern Ireland where we have a thriving craft beer, cider, and gin sector.

Two of our smaller producers, MacIvor’s In Portadown and Tempted in Lisburn last week won medals in the International Brewing and Cider Awards in Britain.

As I’ve written many times in the past, Britain is a market of huge potential for our food and drink producers. There are some 65 million mouths to feed there in a marketplace which is still only around 64 per cent self-sufficient in food products.

Currently, Britain imports around £40 billion in food and drink and exports less than £20 million. As a result, the food deficit is huge. A slice of this would be tremendously beneficial for the Northern Ireland.

A key element in our new strategy is to take the message about just how great our food and drink really is to Britain….and then beyond. Our work will be focused on helping to preserve family farming, on celebrating our world-class ingredients and promoting the explosion of authentic and innovative producers.

As Taste the Greatness says “it’s putting greatness on plates and in glasses”.
We aim “to campaign for and champion Northern Ireland produce and to increase national standout for Northern Ireland food and drink by 2020”. And it’s an objective we are confident can – and will – be achieved.
I believe that Food NI is perfectly positioned in terms of knowledge and experience in the industry here and has the expertise especially in digital technology to take Northern Ireland food and drink to the next level as a driver of marketing and communications activity, a networking resource hub and a source of expert food knowledge.

Article written by Sam Butler

Islander Kelp, a small business from Northern Ireland, has been shortlisted for the Future Food Award in this year’s prestigious BBC Food and Farming Awards.

Islander’s kelp is grown in a Marine Conservation area off the Rathlin coastline, near Ballycastle in county Antrim. The small company was formed by Kate Burns, a business consultant with vast experience in sea vegetables, and son Benji McFall, a fisherman on the remote island.

From starting off the kelp plants in its nursery to packing our fresh kelp products; it all takes place in their facility on Rathlin Island.

Once they harvest it from their organic farm the kelp is kept fresh and never dried. They blanch it to bring out its vibrant colour and remove unnecessary salt and then freeze it to allow for a one-year shelf-life. Their kelp products include noodle cut, tagliatelle cut, salad cut, minced and whole leaf and they also make kelp pesto with over 60 per cent. kelp.

The BBC Food & Farming Awards were launched in 2000, to mark the 20th anniversary of Radio 4’s The Food Programme. The mission statement then (which remains true to this day) was “to honour those who have done most to promote the cause of good food”.

The Future Food award recognises cutting-edge innovation and pioneering work that could influence how the UK’s food will be grown, distributed and sold in future. The award is for an ambitious and ground-breaking idea found within the food supply chain; from initiatives by national retailers and major food and drink manufacturers to new models being put into practice by farmers and producers.

The first judging team included Derek Cooper, the founding presenter of the Food Programme. Subsequent judges have come from a cross-section of the food world – chefs, academics, retail analysts, writers and campaigners.
Originally comprising seven categories, the number has increased to nine to reflect changes in British food culture, new ideas, businesses and trends (for example Best Drinks Producer was added in 2010 to reflect the renaissance in British brewing, cider making and distilling.)

Once the judges receive the nominations (thousands come in from every region in the UK) they select a short list of three finalists in each category which has to be signed off by the entire judging panel.
Working in pairs the judges travel to meet their chosen finalists (over the years this has involved visits ranging from the Isles of Scilly to the Isle of Islay).

A few weeks later, after all the visits have been completed, the team gathers at the final judges’ meeting; stories are exchanged in detail, businesses explained and flavours described. The panel, working as a team, decide on the eventual winners.

Article written by Sam Butler

Mac Ivors Cider, one of Ireland’s leading craft cider producers, launched its award winning Traditional Dry Cider in Paris during the recent St Patrick’s Day celebrations.

The county Armagh based cider producer, which sells its cider through 1,000 outlets in Northern Ireland and the Republic of Ireland gave Paris a taste of Armagh’s famous apples.

Pallets of Traditional Dry arrived a few weeks ago with French distributor C-Bev which will be importing and distributing the dry cider to wholesalers all over France.

To mark its arrival for St Patrick’s Day, a tasting event was hosted in WH Smith in Paris close to Jardin des Tuileries and the Louvre.

Lucie Niffle, of C-Bev, who hosted the tasting, said: “This is so exciting now to have Mac Ivors Traditional Dry here in Paris for a launch especially on St Patrick’s Day. This Irish cider tastes great and is so popular in Ireland so this is a perfect time for us to launch.

“WH Smith is the biggest and oldest English bookstore in Paris. They have a grocery shop dedicated to UK and Ireland products and have just opened a new tearoom for brunch and lunch. This store is very much appreciated by the Parisian people who will no doubt also greatly appreciate Mac Ivors Traditional Dry which is now available for purchase in the grocery area and the restaurant.

“This is very exciting for people in France as the apples in Armagh are world famous and now we can taste this fantastic product here in France.”

Greg MacNeice, the cider maker and fifth generation apple grower, said: “We had a great week because our launch in Paris came days after we were awarded three gold medals in the International Cider and Brewing awards 2017.
“My mum is French and we used to drink gorgeous French cidre when I was growing up and I couldn’t understand, what with all the gorgeous apples here in Armagh, why we didn’t have an equivalent.

“And we are now bringing our great cider to France where my relatives will be loving how we are sharing our heritage.”

Radio presenter Carolyn Stewart of U105 joined Robin, Alan and Edith Mercer to launch their Weber® World showroom at Hillmount which offers barbecue fans an extensive range of barbecues and accessories, all displayed in a stunning new showroom.

Robin Mercer, Hillmount, said, “We’re really excited to be launching this experience to our customers. Our Weber® World store showcases the full range of Weber® barbecues and our expert staff can help you find the right barbecue. We regularly host BBQ cooking demonstrations to show barbecue enthusiasts how to enjoy the most from their barbecue and we provide servicing to help keep your barbecue in great condition.”

Cooking demonstrations will be hosted on 8th, 15th and 29th April and on 13th and 27th May. Celebrity chef Paula McIntyre is also hosting a special cookery demonstration on 26th May and further details on how to book can be found at www.hillmount.co.uk.

Hillmount has two prime locations, nestled in the Castlereagh Hills in Belfast and on the main Belfast Road in Bangor. One of Northern Ireland’s leading family owned garden centres, the business recently celebrated its 75th birthday and offers a bespoke range of plants and garden furniture. The Gardener’s Rest in Bangor seats 80 diners and 200 in Belfast. At Hillmount Belfast guests can reserve a private function room for any occasion and the store also boasts Northern Ireland’s only garden centre BBQ Academy which hosts regular hands-on BBQ cooking courses.

For more information visit www.hillmount.co.uk, www.facebook.com/hillmountgardencentre.

Tourism Ireland joins forces with Condé Nast Traveller magazine to bring London foodies a ‘feast from Northern Ireland’

On St Patrick’s Day, OX Belfast ‘popped up’ in London, at the very hip Carousel restaurant in Mayfair, as part of Condé Nast Traveller’s ‘Chefs World Series’.

Tourism Ireland joined forces with Condé Nast Traveller magazine for a special pop-up dinner event, which was themed “A Feast from Northern Ireland in London” – with Stephen Toman, head chef and joint owner of OX Belfast, in the kitchen for the evening. It’s all part of Tourism Ireland’s programme of promotions to highlight Northern Ireland in Great Britain and, in particular, to raise awareness of Northern Ireland as a destination for some of the best food, drink and hospitality on offer for visitors anywhere.

David Boyce, Tourism Ireland’s Deputy Head of Great Britain, said: “We were delighted to have Stephen Toman with us in London on St Patrick’s Day, helping to spread the word about Northern Ireland’s superb food, wonderful chefs and world-class restaurants and, of course, what makes a holiday in Northern Ireland unique and truly memorable. Our message is that Northern Ireland is a superb choice for ‘foodies’ for a holiday or long weekend break.”

The Conde Nast Traveller ‘Chefs World Series’ involves bringing top chefs from around the world to create a not-to-be-missed feast in London. On 17 March, some 60 London foodies got to sample a special St Patrick’s Day feast. Stephen Toman served three courses of delicious flavours, including a starter of celeriac, scallop and Northern Ireland sea urchin with truffle; followed by Chateaubriand beef, asparagus, smoked potato and black garlic; and a dessert of Bushmills jelly, lavender, oats and baked apple sorbet. Guests also got to sample a Jawbox Gin cocktail and Co Couture chocolates and received a copy of Belfast on a Plate, a guide to Belfast’s restaurant scene by David Pauley.

This event – and a number of other Tourism Ireland promotions this spring – are highlighting the wonderful culinary offering of Northern Ireland and building on the legacy of our special Year of Food and Drink in 2016. Last year, Tourism Ireland undertook a packed programme of activity to highlight Northern Ireland’s Year of Food and Drink in Britain, and elsewhere around the world.