Producers from across Northern Ireland in with a chance of being crowned Northern Ireland’s ‘Best’ food or drink product

George Best Belfast City Airport has announced the food and drink products from across Northern Ireland that have been shortlisted in a competition offering producers the chance to win £30,000 of marketing support and brand visibility at the airport.

Launched in partnership with Food NI and local councils in January to find the ‘Best’ local food and drink product, the prize includes £20,000 of branding on site at Belfast City Airport and £10,000 of online support through the airport’s digital channels.

The shortlist includes a wide range of products, such as Ewing’s Seafood Irish Organic Smoked Salmon, En Place Foods’ Blackberry & Hawthorn Vinegar, Pop Notch Popcorn, ShortCross Gin and Long Meadow Craft Cider.
Local councils across Northern Ireland judged the entries and put forward their shortlisted products. These are now featured on the airport’s Facebook page and the product image from each council area which receives the most ‘likes’ on the airport’s Facebook page will progress to the final.

The final will take the form of a tasting session judged by a panel of food and drink experts.
Katy Best, Commercial and Marketing Director at Belfast City Airport, said:
“We would like to congratulate those producers who have been selected to progress to the next stage of the competition. The standard of entries received has been fantastic and we were delighted with the response from producers across Northern Ireland.

“With 2.67 million passengers from all over the world travelling through the airport each year, the winning producer will be exposed to a fantastic level of footfall and visibility.
“We would like to wish all producers well in next stage of the competition, and look forward to the final tasting session when we will announce the producer that will benefit from the staggering prize of £30,000 free marketing support and brand visibility at Belfast City Airport.”

The £20,000 of free advertising on offer at the airport will be on a number of formats within the terminal, while the £10,000 of digital support will include activities such as email solus campaigns and social media take overs.
Michele Shirlow, CEO of Food NI, commented:
“The calibre of the entries is outstanding and highlights the excellence of producers in Northern Ireland, whose innovation is driving the success of our local hospitality sector.
“We would love the public to show their support by visiting Belfast City Airport Facebook page and ‘liking’ their favourite product to ensure they secure a place in the final.
“It’s so fantastic to see the legacy of NI Year of Food and Drink continuing in 2017, and it is our aim to ensure Northern Ireland grows its reputation as a global food destination where visitors can taste the greatness.”

The full list of shortlisted products is:
• Mash Direct – Champ
• Echlinville Distillery Ltd – Irish Single Estate Pot Still Gin
• Clandeboye Estate Yoghurt Co – Greek Style Yoghurt
• Long Meadow Craft Cider
• Mac Ivor’s Cider Co – Medium Cider
• Graham’s Bakery – Irish Cookies
• Ewing’s Seafood – Irish Organic Smoked Salmon
• Jawbox Spirits Co Ltd – Jawbox Gin
• Melting Pot Fudge
• Morelli’s Ice Cream – Double Cream Vanilla Ice Cream
• Broighter Gold – Cold Pressed Rapeseed Oil
• Glens of Antrim Craft Ale and Beers – Rathlin Red
• Boatyard Distillery – The Boatyard Double Gin
• Cavanagh Free Range Eggs Ltd – Free Range Eggs
• O’Doherty’s Fine Meats – Fermanagh Black Bacon
• Abernethy Butter Company – Abernethy Butter
• Brambleberry Jams – Sea Salted Caramel Sauce
• Hughes Craft Distillery Ltd – RubyBlue Potato Vodka
• Mauds Ice Creams Ltd – Poor Bear’s Delight
• Glenarm Castle Estate – Himalayan Salt Aged Glenarm Shorthorn Beef
• Gracehill Fine Foods – Black Pudding
• En Place Foods – Blackberry & Hawthorn Vinegar
• Lough Neagh Fishermen’s Co-operative Society – Smoked Lough Neagh Eel
• Pop Notch – Salted Caramel Popcorn
• Walled City Brewery – 1689
• Donnybrewer Butter
• William Orr & Son – Comber Earlies
• Rademon Estate Distillery – ShortCross Gin
• Finnebrogue Artisan – The Good Little Company Sausages

For more information on the competition, please visit www.belfastcityairport.com/foodni
George Best Belfast City Airport can also be found on Facebook (George Best Belfast City Airport) and Twitter (@BelfastCity_Air).

I had the opportunity recently to help in compiling the shortlist of potential winners of a remarkable competition organised by George Best Belfast City Airport along with the airport’s Katy Best. And what an impressive shortlist it turned out to be of local companies seeking to win £30,000 of marketing support at Belfast City.

We worked closely with local councils to generate interest in what is surely one of the most valuable marketing opportunities ever offered to food and drink producers here. It’s certainly a competition worth winning.

The fact that we were able to shortlist 30 excellent companies is a measure of the popularity of the competition and the high level of interest from a very broad range of companies here. The companies are bidding for a £30,000 marketing prize offered by the airport. The winner will be showcased around the airport and in its social media activity. It’s a tremendous opportunity to create awareness among almost three million passengers annually from around the world especially Great Britain, a priority market for Food NI. The winning producer will clearly have a tremendous profile that should surely boost sales.

The shortlisted products will feature on the airports Facebook page (George Best Belfast City Airport) for people here to nominate their favourites. The 10 most popular entrants then progress to the final where they will be subjected to a rigorous tasting session by a panel of food and drink experts including Master Chef Judge Charles Campion. Each of the 30 shortlisted are highly deserving of the prize.

Award competitions such as the airport’s initiative are hugely important in terms of the opportunity provided to smaller companies in particular to raise awareness about their business and products among consumers.

Growing awareness of the quality of food and drink now readily available here is among the most important objectives in Taste the Greatness, Food NI’s strategic action plan for the next five years.

Greater awareness, we believe, contributes to increasing sales and the development here of a vibrant local market for our food and drink. Success in competitions also has an impact on retailers and foodservice organisations which are always keen to consider new and different taste experiences.

We’ve been encouraged, furthermore, by the news that more local companies than ever before have been shortlisted in the influential Delicious magazine’s Food Producer Awards. Delicious is among the most influential publication’s in Britain with foodies.

The shortlisted companies will be considered along with others from elsewhere in the UK for the top award. Northern Ireland’s shortlisted companies will feature strongly on the magazine’s website.

Delicious magazine, I understand, is also planning a digital ‘DeliShops” marketing platform for companies to promote themselves and win business. Delicious has extensive traffic – more than one million – on its existing website, without an ecommerce offer.

There are no set up fees, so companies chosen pay commission only when they sell something. The magazine is particularly keen to attract a significant Northern Ireland presence on the new site.

Another important competition which companies here should consider is the Irish Quality Food Awards, an event that has an influence on retailers especially in the Republic of Ireland. The deadline for entries is 31st May. Check out www.irishqualityfoodawards.com

Smoking hot culinary technique ignites NI taste buds

A new gastronomic experience has arrived in Northern Ireland with the reopening of Parson’s Nose, bringing exciting new smoking hot flavours, textures and aromas to the award-winning Hillsborough dining pub.

The family favourite gastro-pub reopened its doors in March with a significant £500,000 redevelopment that includes an internationally sourced wood-fired oven that is already proving a hit with diners from across Northern Ireland.

The wood-fired oven is a centre piece in the enticing new menu that includes a range of foods cooked by Parson’s award-winning chefs.

Infusing traditional artisan tastes of Northern Ireland with a flavour of internationally renowned ingredients, the new menu additions include slow fermented sour dough pizzas and delicious wood-fired fish. The authentic pizzas include carefully chosen locally sourced ingredients from Peter Hannan’s guanciale to Toons Bridge mozzarella.

The dining pub’s highly talented team have spent nearly 18 months planning the refurbishment. Managing Director Ronan Sweeney and his team of chefs led by Chef Danny Millar have painstakingly researched culinary methods, equipment and the perfect ingredients to honour the exacting and classic traditions of wood-fired cooking.

Complementing the extensive new menu is a stunning new interior and a substantial bright extension at Parsons, serving up for the first time al fresco dinning overlooking the stunning Hillsborough Castle Lake.

The considerable redesign has built on The Parson’s Nose distinctive character and rich local heritage, led by commercial interior architect, Paul Haffey, well-known for providing stand-out design solutions in the hospitality industry.

Since opening in 2009, the Hillsborough dining pub has won multiple awards for its take on popular classics which remain at the core of the menu alongside delicious new arrivals that are proving particularly popular with families.

New lighter additions to Parson’s menu include the carefully crafted ‘Parson’s Super Salad’ consisting of wood-fired cauliflower, pickled carrot, caper and raison, quinoa and spiced yoghurt dressing. Also to create light high-quality sourdough, the unique and well-researched bread making technique enables a simple natural reaction between flour and water over 72 hours.

Ronan Sweeney, Balloo Inns Managing Director and owner of The Parson’s Nose, said: “We are thrilled to open the doors to the redeveloped Parson’s Nose and share our new chapter with customers. The restaurant still has its relaxed, cosy, Georgian pub atmosphere but we have built on this and also added a lighter, more open feel towards the back of the premises accentuating the beautiful Hillsborough surroundings. We are also excited about the diverse new menu which still includes the traditional classic dishes we are well known for alongside new additions that we hope will offer a more rounded experience for diners and families.

“The feedback from customers so far has been excellent, with the new menu proving popular across the generations. We would like to thank our talented and motivated strong-team for all their hard work and contribution, but also a warm welcome to the new team members.”

The Parson’s Nose has gone from strength to strength, enabling the significant investment this year. All three establishments in the Balloo Inns group, which includes Balloo House in Killinchy and Poacher’s Pocket, Lisbane, continue to grow steadily and endure critical acclaim, with all three retaining their spot in the prestigious Michelin ‘Eating Out In Pubs’ Guide 2017.

Food is served daily at The Parson’s Nose from noon – 9.30pm, with later dining on Fridays and Saturdays. For more information call 028 9268 3009.

The owner of a Northern Irish craft brewery has celebrated the success of his favourite football team by launching a special, limited edition beer.

Connaire McGreevy, founder of Mourne Mountain Craft Brewery at Warrenpoint in county Down, has launched the beer to mark Warrenpoint Town FC’s return to the Irish Premiership after being crowned winners of the league below.

McGreevy, a director of the club, explained; “The best thing about real craft breweries is the ability to support local!

“Using local labour, local water and the purest ingredients we have created a very limited edition celebratory bottle of our successful Mourne Mist for Warrenpoint Town FC.

“The whole community is so proud that they were promoted back to Premiership on the first attempt, and this is just our small way of congratulating them for a brilliant season, showing true grit and determination to get there.

“Well done lads and here’s to another stellar season!”

The limited edition Mourne Mist, a craft Pilsner, will be available to buy in the local area and will be given to the players at the upcoming League Trophy presentation.

Mr McGreevy founded Mourne Mountains Brewery in 2015. He is a craft beer aficionado and businessman who was inspired to launch his own brewery after he travelled and visited craft brewers and bars all over the world.
He channelled his passion and research to produce the some of the finest artisan beers in the country, catering to the growing thirst for local brews. Mourne Mountains Brewery has grown to become a major part of Northern Ireland’s blossoming craft beer sector.

The brewery takes its name from the nearby Mourne Mountains, but that’s not the only connection. All of its beers are produced using fresh water from the Spelga Dam, located at the heart of the mountains, and as Master Brewer Tom Ray says, it is “beautifully soft, and perfect for brewing.”

The brewery is also inspired by the legend of ‘Slángha’, an ancient figure who travelled over from Greece and was one of the first people to produce beer using the water from the Mournes.

Article written by Michele Shirlow, featured in the Farm Week 13/04/2017

Our presentation of the very best of local food and drink for the forthcoming RUAS at Balmoral Park is falling into place and I am delighted to reveal that multi-Michelin-starred and 5 out of 5 AA Rosette award-winning chef Jean-Christophe Novelli will be headlining our cookery showcase in the Food NI Pavilion on the Saturday, the event’s fourth day.

We are looking forward to welcoming Novelli and our leading Northern Ireland chefs to what will be our biggest-ever showcase of the excellence of local food and drink at Balmoral.

On show will be thousands of local food and drink products, many of them new, from over 100 companies, both large and small and across all sectors. Visitors will have the usual opportunities to talk to producers and sample their products as well as enjoy our new tasting theatre and excellent cookery demonstrations. I hope readers will grasp the opportunity to participate.

Novelli, as many Farm Week readers will be aware, is opening his first restaurant in Ireland in Belfast next year. His new 100-seat restaurant will be at City Quays and will form part of the £25 million Marriott Hotel.
It will be branded as ‘Jean-Christophe Novelli at City Quays’. And it will be tremendous to have such an important international culinary and hospitality brand in Belfast. We will be liaising with Jean-Christophe about using local food and drink as part of our advocacy role on behalf of this hugely important £5 billion industry. It will be an opportunity for us to introduce him to many local producers and to encourage featuring our produce on his menus. Of course Jean has been to Northern Ireland several times and never fails to be impressed with the quality of our chefs and our produce.

The Food NI Pavilion at Balmoral is easily our most important annual showcase. Again we will bring over a host of top food writers from Britain to be part of a superb event which is at the heart of our recently launched Taste the Greatness strategic action plan.

Balmoral Show is a perfect fit for key elements of this strategy such as our commitment to support the development of “a vibrant local market for Northern Ireland food and drink’, promoting “growing awareness of the quality of our produce among Northern Ireland consumers, “more Northern Ireland consumers buying Northern Ireland produce”, and growing globally our reputation as food region. Our longstanding work with international chefs and food writers on behalf of our produce is another important aspect of Food NI’s strategy.

The pavilion is also designed to increase the attractiveness of the sector to employees, entrepreneurs and visitors especially the many thousands of young people who visit the show.

It’s now common – and immensely encouraging – to see groups of both primary and secondary school pupils being briefed by companies in our pavilion. Such involvement encourages young people to consider careers in food and drink. And the industry requires a pipeline of talented young people for careers across a range of careers including production, innovation and sales and marketing.

The show also gives entrepreneurs, in particular, a platform to taste-test new product ideas. And increasing levels of innovation and new business starts are also key elements of our new strategy. The vibrant and progressive industry that we envisage will lead to greater success in international markets and consolidate our reputation, especially in Great Britain and the Republic of Ireland, as the region to look to for great food and drink.

Pictured (L-R) Sean Owens, IFEX Salon Culinaire Director; Glenn McDowell, Team Ireland Butcher; Rhonda Montgomery, Founder and CEO of Butchery Excellence Ireland and Caroline McCusker, IFEX Sales Manager.

-IFEX 2018 expands its footprint with £150,000 investment

Northern Ireland’s largest food, hospitality and retail event – IFEX – has just announced plans to almost double its size with the addition of a sister event – MEAT@IFEX. Jointly organised by IFEX organisers, Fresh Montgomery, and Butchery Excellence Ireland – Meat@IFEX will play host to the World Butchers’ Challenge – the first time the world-class competition has come to Northern Ireland.

IFEX 2016 enjoyed a 24% increase in visitor numbers and IFEX 2018 is laying down the foundations to make next year’s show even bigger. Returning to the Titanic Exhibition Centre, Belfast, from the 20th to 22nd March 2018, the biennial event, that’s amongst the longest running trade events in Europe – and named the ‘UK’s Best Tradeshow Exhibition 2016’*- will almost double in size to over 8,000 sq. metres.

Toby Wand, Event Director of IFEX comments: “We have set the bar high for IFEX 2018 by further investing in the success of IFEX. As THE trade event that really galvanises all of those in the food, drink, retail and hospitality sectors, it is important for us to keep evolving and growing the show

“We have partnered with NI company, Butchery Excellence Ireland, to add an international dimension to IFEX with the addition of a sister show – MEAT@IFEX – and the arrival of the World Butchers’ Challenge. To deliver these innovations, Fresh Montgomery and Butchery Excellence Ireland are investing over £150,000 into IFEX 2018, which includes adding a new pavilion dedicated to MEAT@IFEX, growing the show floorplan to over 8,000 sq. metres.”

As part of the World Butchers’ Challenge, 12 international teams will travel to Northern Ireland to compete, with a delegation of approximately 1,000 international visitors expected. This level of global interest will ensure that IFEX, Meat@IFEX and the World Butchers’ Challenge will help to further Northern Ireland’s reputation for the quality of its produce, including the world-class Northern Irish meat industry.

From showcasing the latest food and drink trends to industry leading technology, IFEX will house all the ingredients that have made the show a success for many years. Confirmed show attractions include the Salon Culinaire – the home of the NI Chef of the Year – and a host of other live competitions including La Parade des Chefs for Northern Ireland’s culinary colleges.
In 2016, over 120 companies exhibited at the show with visitor numbers surpassing 6,500.

Looking ahead to IFEX 2018, Rhonda Montgomery, Founder of Butchery Excellence Ireland adds: “Meat@IFEX and the World Butchers’ Challenge are expected to increase IFEX visitor footfall significantly, and we’ll be working hard in the months ahead to bring both Irish and International businesses from the meat and poultry sectors to Meat@IFEX.

“We’ve already received tremendous support from some of Northern Ireland and Ireland’s largest foodservice and meat businesses and we’re hoping that Meat@IFEX and the World Butchers’ Challenge will not only be a great success, but will leave a lasting legacy for our meat and butchery industries in Northern Ireland.”

IFEX 2018 is taking place on the 20th – 22nd March 2018 at the Titanic Exhibition Centre. For further information see www.IFEXexhibition.co.uk @IFEX_NI.