A team from the Balloo Inns Group visited Down High School in Downpatrick to host a special ‘Science of Food’ workshop for budding young chefs and scientists on Wednesday 22nd February.

Award-winning chef Danny Millar brought twenty Year 8 pupils on an experimental culinary journey of soda bread making and the science of the family favourite dough.

From the science behind bread to experimenting with weird and wonderful combinations and flavours, the hands-on event gave the young chefs and scientists’ food for thought and an opportunity to create their own tastes.
Ronan Sweeney, Managing Director, Balloo Inns, said: “Food education and nutrition is vitally important for young people, and we were delighted to host our workshop at Down High School to help the pupils learn about the journey of food. Both food and science are very much in the spotlight in Northern Ireland and we wanted to get involved and provide young people with food for thought on local ingredients used in some of our dining classics.”

Mrs Sharon McKee, Head of Home Economics at Down High School, commented: “The pupils had a fantastic time getting to know the science behind food at the interactive workshop. Learning from an award-winning chef provides real inspiration for the pupils and we would like to thank Danny and the team at Balloo Inns for giving us a unique insight into the science behind bread baking and experimenting with soda creations.”

The Michelin recommended Balloo Inns Group includes the internationally renowned Balloo House in Killinchy and Poacher’s Pocket, Lisbane, along with The Parsons’ Nose in Hillsborough which is set to unveil a new chapter and open soon with an extended menu and exciting new refurbishment.

The owners of Bradkeel Social Farm in the heart of the Sperrins are throwing open their gates to visitors this weekend as part of their contribution to the growth of the rural tourism market in the Derry City and Strabane District Council area.

The Campbell family are offering a unique opportunity for visitors who want to immerse themselves in local culture and landscape to experience and taste life on their sheep farm at Glenelly Road, Plumbridge on Saturday and Sunday, February 25th and 26th.

The event will take the form of two half-day workshops from 10am until 1pm funded by Derry City and Strabane District Council’s Year of Food Industry Support Programme to celebrate ‘Love Local’ month.
The hands-on workshops are an ideal way to experience life on a working Irish farm in an Area of Outstanding Natural Beauty, hear about farming traditions, meet the sheep, pigs and hens and bake your own bread in the farmhouse kitchen.

Mabel and John Campbell run Bradkeel Social Farm, which has been in the family for several generations near the village of Plumbridge, with their son Aaron (23). As well as supporting participants on regular placements as part of its community outreach programme, Bradkeel has also been moving into the growing local tourism market.

Bradkeel Social Farm is one of the local rural tourism providers in the Cycle Sperrins consortium with Far and Wild outdoor adventure company which won ‘Best NI Tours and Trails’ at the recent NI Year of Food and Drink Awards. It is also involved with The Slow Adventure in the Northern Territories (SAINT), a three year Northern Periphery and Arctic Programme being run by Derry City and Strabane District Council which supports rural tourism businesses to develop Slow Adventure experiences in the region, connecting people to landscape, people and local food.

Looking forward to welcoming visitors to the ‘Love Local’ workshops on February 25th and 26th, Mabel Campbell explained: “This event will provide visitors with an opportunity to experience life on a rural Irish farm through two half day programmes of activities including, learning how to make traditional Irish scones, and participating in our farmyard trail, engaging with the farmer, meeting the animals and learning what foods we grow and other produce available on the farm.

“It is our aim to educate and tell the story of our local food history, farming traditions and heritage creating a unique visitor experience. We aim to be a self-sufficient and sustainable farm; we grow our own potatoes and vegetables and have organic eggs from our hens. Being innovative and utilising our resources – our land, our animals and the environment – shows that we love the place where we live and are passing on knowledge gained from generation to generation reliving our vibrant history.”
Visitors will not leave empty-handed as they will receive a small basket of seasonal organic local provenance, recipes and other information which it is hoped will inspire them to share their experience of the unique tourism offer in the Sperrins.

Mabel added: “Bradkeel Social Farm has a passion for meeting the needs of tourists who want to explore more authentic experiences through connecting to nature, local food, engaging with local people and local knowledge. This project aims to raise the profile of small rural farming and its practices in the Sperrins, an Area of Outstanding Natural Beauty, which can also be used as an inspiration for other farms in Ireland.”

Jennifer O’Donnell, Rural Tourism Project Officer with Derry City and Strabane District Council, said the free workshops were a great opportunity for visitors to experience life on a local working farm and encouraged those interested in attending this weekend to book as soon as possible as places are limited – and make sure to wrap up warm and bring the waterproofs!

To book a free place on one of the workshops taking place on February 25th and 26th, contact Bradkeel Social Farm, 58 Glenelly Road, Plumbridge, Co Tyrone, BT79 8BN, Tel: 028 8164 8610 or Email: bradkeelsocialfarm@gmail.com

For more information on Derry City and Strabane District Council’s food tourism projects, visit www.derrystrabane.com/food

Dozens of food and drink products from smaller local companies were showcased at a major event in the Northern Ireland Executive’s Office in Brussels on Tuesday evening. The event was organised by our members in Ulster Artisans, the voluntary body formed by many local companies.

It was a great idea that Food NI was delighted to support. We have a track record in the development and promotion of initiatives to raise the profile of local companies outside Northern Ireland particularly in Great Britain and the Republic of Ireland. The objective of the event in Brussels was to increase awareness of the breadth and quality of our food and drink and participating producers at the heart of the European Union. The project was also supported by Invest NI.

It proved to be an immensely successful event that produced great contacts with influential business people in the Belgian capital.

I still find it hard to accept that organising such promising marketing initiatives for smaller food and drink companies here could become much more difficult after the United Kingdom exits the European Union in the not too distant future. Europe is, after all, among the biggest international markets for our food and drink. And EU member the Republic of Ireland is our biggest single market beyond Great Britain.

The Benelux region has long been the main springboard for our companies seeking to grow sales in the EU and beyond. Several of the companies at the presentation are hoping to follow up contacts made during the presentation and win sales in the region. But will they be able to sustain any business agreed post-Brexit? And what’s the point for any potential customers against the background of a looming Brexit and the prospect of high tariffs being introduced which would impact adversely on prices? What will our relationship with the EU be like if the exit proves to be a bruising one?

I know most of our companies are concerned about the likely impact on their trade opportunities if the UK’s decision to ‘pull up the drawbridge’ to Europe, the so-called ‘hard Brexit’ is implemented. They had hoped for continued full and unfettered access to the single market. What the Government can achieve in terms of a trade deal with the remaining EU remains to be seen.

Overall, our agri-food industry and short-term prosperity, especially in rural communities, are heavily dependent on EU business. The industry’s concerns have also been exacerbated by suggestions that trade deals with other parts of the world could take up to 10 years to finalise.

And for many of our smaller and medium sized companies some of the ‘glorious opportunities’ being promised wouldn’t be that easy to access, to supply and service. There are also real concerns about the likelihood of the promised trade deals producing a flood of cheaper food and drink from countries with lower hygiene and animal husbandry standards than those currently being observed here.

Challenging times lie ahead for our most important industry. A united voice involving all stakeholders is clearly more important than ever before.

 

Five new gluten-free products are being introduced to over 380 Morrisons stores nationwide.

Comber-based farm, Mash Direct, have secured a one million-pound annual deal with national supermarket chain, Morrisons, to have five products from its range go into the ‘Free From’ aisle in its supermarkets.

Morrisons is the first UK multiple to nationally stock the fresh vegetable side dishes made at the family run farm in Northern Ireland. Lance Hamilton, Director, states:

“We are delighted with the new contract with Morrisons. This deal can equate to over £3 million of revenue for our company over the next three years. Innovation has always been at the heart of what we do here at Mash Direct and we will ensure that we use this money to put back into the company and make sure that we continue to deliver the high standards and quality that our customers know and trust.”

This is the start of a great year for the family run farm who was named overall Food Manufacturing Company of the Year in 2016.

The five new products that have been listed to go into over 380 stores nationwide are: Carrot & Parsnip Fries, Crispy Vegetable Bakes, Potato Rosti, Cauliflower Cheese Gratin and Potato Croquettes.

Prices for the products range from £1.20 to £1.65 and are available in stores from 20th February, 2017.

Pictured (L-R) Ronan McLaughlin, development chef at Linden Foods, Pauline Gordon, marketing executive, Linden Foods and Claire McCrory – NPD technologist, Linden Foods

Linden Food Group, the leading Northern Irish meat processor, has launched a 20-strong range of gourmet burgers for both retail and foodservice under its established Turf & Clover – Honest Irish Meat brand.

Linden Foods, which is based in Dungannon, Co. Tyrone, has created the luxury range of burgers in different and unique flavours using premium meat, lamb and chicken from its own extensive network of Northern Ireland farms.

The gourmet range draws on Linden’s longstanding experience in providing quality products to many of the leading retailers in the UK, Ireland and other parts of Europe as well as top chefs in Michelin star restaurants.

Linden’s experienced chefs and new product development team have created the innovative Turf & Clover portfolio. Kettyle Irish Foods, a Linden group subsidiary and a long-time specialist in dry-ageing meat, has also been part of the new burger development.

Pauline Gordon, explaining the decision to introduce the Turf & Clover range of gourmet burgers, says: “The gourmet burger now has pride of place on restaurant menus, bespoke burger bars and has now crossed over to retail. The gourmet burger not only tells but also empowers the story of culinary excellence, diversity and innovation. What we have done with the Turf and Clover range is to carry forward the legacy of excellence and innovation with a sharp focus on taste.

“In creating burgers of distinction, the meat must be the hero. The freshness of the meat is essential in making a stand out burger. As we use our own meat exclusively from our own farm suppliers, our burgers just can’t be any fresher,” she adds.

The search to find the perfect gourmet burgers involved extensive research and evaluation by Linden’s team of marketers, chefs and product developers into breed attributes, cut selection, maturation techniques, grind size, blend and fat content.

“Our journey to find culinary perfection and outstanding taste started with the best grass-fed meat possible. It’s 100 per cent Irish meat, whether salt-moss, dry-aged beef, Hereford or Angus sourced from our own family of farmers within the Linden Food Group. We have an honest and sustainable approach to land and beast – Irish born and bred and DNA traceable operating within the framework of our GreenTrack sustainability programme,” adds Pauline.

The new Turf & Clover burgers, she continues, have been created to be as versatile as possible. “Whatever way Turf and Clover burgers are served – with buns, sauces, relishes, fries, a door to a world of flavour possibilities is opened. We believe we have created a next generation range of burgers.”

The Turf & Clover range features a wide variety of premium meats – grass-fed beef, chicken, pork, lamb and venison from breeds such as Angus, Hereford, yearling and wagyu. Cuts used include brisket, chuck, cheek, rib or flank in styles such as dry-aged marrow melt, quarter pounder and sliders. The company has created burgers with flavour-filled recipe flavours including Louisiana, Iberian and Tennessee.

“We believe we’ve created burgers with the texture of a homemade pattie lovingly prepared in the kitchen open and fluffy, a firm bite yet unquestionably succulent. All our burgers are also gluten-free with no compromise on quality.”

Linden Foods is part of Fane Valley Group, Northern Ireland’s largest farmers’ co-operative. The company employs around 800 people at its modern processing operation in Dungannon.

TV chef Brian Turner of BBC ‘Ready Steady Cook’ fame will be winging his way to ‘Destination Delicious’ for a special guest appearance at Derry City and Strabane District Council’s award-winning LegenDerry Food Festival which will have the banks of the Foyle sizzling next month.

LegenDerry, which is taking place on March 17th-19th from 12 noon until 6pm, is supported by Tourism NI and DAERA’s NI Regional Food Programme as part of Council’s St Patrick’s Spring Carnival, and won Best NI Food Event at the recent NI Year of Food and Drink Awards.

Mayor of Derry and Strabane, Alderman Hilary McClintock, said she was delighted that Council had attracted well-known TV personality Brian Turner together with a host of home grown celebrity chefs including Jenny Bristow, Paula McIntyre and Brian McDermott for the region’s premier food festival which is guaranteed to have a carnival flavour coinciding with the St Patrick’s weekend celebrations.

The Mayor continued: “LegenDerry Food Festival will run for three days across three zones with a feast of family-friendly activities for everyone to enjoy. As well as all the live cookery demos and delicious food on offer for visitors in Guildhall Square, our top regional producers will showcase an array of mouth-watering products in the LegenDerry Food Hall in the Guildhall’s Main Hall.”

London-based culinary guru Brian Turner CBE will wow foodie fans on Saturday, March 18th with demos in the impressive Festival marquee which will dominate Guildhall Square for the weekend. The Yorkshire-born TV chef and restaurateur said he can’t wait to visit LegenDerry which judges at the Year of Food and Drink Awards described as a “massive success”, attracting more than 36,000 visitors as a two-day event last year.

He continued: “I am delighted to be taking part in Derry City and Strabane District Council’s LegenDerry Food Festival which was NI’s Best Food Event during Year of Food and Drink and has done so much to put the region on the map as a leading international food tourism destination. I’ve heard fantastic reports about the city and district’s famous hospitality and am eagerly looking forward to meeting chefs, producers and visitors who will be flocking to Derry~Londonderry & the North West which is Northern Ireland’s ‘Destination Delicious’.”

Brian McDermott – resident chef on RTE’s Today Show – will compere the culinary action on the main stage in the LegenDerry marquee’s Theatre of Food on Saturday, March 18th. Two of NI’s best known female chefs will double up on Sunday, March 19th with Paula McIntyre compering the demos headlined by the ever popular Jenny Bristow.
Another well-known chef still to be announced will headline the opening day of LegenDerry on Friday, March 17th with Barbara Collins, the experienced broadcaster and Irish Food Writers’ Guild member as guest compere.

Make sure to arrive hungry as a fine selection of local restaurants and hotels will also be cooking up a storm on the Boulevard of Chefs within the Festival marquee with a selection of signature dishes to try and buy. If al fresco street food is more your style, vendors will tantalise your taste buds with sweet and savoury culinary delights against the backdrop of the historic City Walls in Guildhall Square.

The carnival atmosphere will be enhanced by live musical performances, street theatre and LegenDerry themed family-friendly activities for locals and visitors to enjoy. Children’s Arts and Crafts in Guildhall Square will keep the little ones entertained and make sure to bring them to the majestic Guildhall too for lots more foodie workshop treats.

Yorkshire native Brian Turner trained in some of London’s top restaurants including The Savoy and Claridge’s before opening his own restaurants and is President of the Royal Academy of Culinary Arts. A featured chef on BBC2’s first ever ‘Ready Steady Cook’, Turner served more than 14 years on the popular daytime show as well as many appearances on This Morning, Saturday Kitchen and more recently his own BBC shows, ‘A Taste of Britain’ and ‘My Life on a Plate’.

In June 2002 Turner was awarded a CBE for his services to tourism and training in the catering industry. He has since become an Honorary Professor of The University of West London, a Fellow of the City and Guilds of London Institute as well as receiving Honorary Doctorates of Science at Leeds Metropolitan and Sheffield Hallam Universities.

Turner was also the recipient of an Honorary Apprenticeship Award which complements his work with the Adopt a School scheme and Future Chef competition which encourage young people to pursue careers in the catering industry.
For more details about the LegenDerry Food Festival in Guildhall Square and LegenDerry Food Hall in the Guildhall on March 17th-19th 2017, visit www.derrystrabane.com/food