Bryan Boggs, general manager, and the 20-strong team at Clandeboye Estate Yoghurt in Bangor were celebrating last week after an impressive series of significant deals with top retailers…and justifiably so. Clandeboye Yoghurt is now among our most successful dairy enterprises.

Clandeboye is a role model of a farm-based project that has become an outstanding food business through the sharpest focus on premium quality, innovation and outstandingly delicious flavours.

The deals with Aldi Ireland, worth around £8 million – including two products for their premium range – and Sainbury’s in Northern Ireland have strengthened Clandeboye’s standing as one of the most progressive and successful yoghurt producers in the UK and on the island of Ireland. It’s the only significant producer of yoghurt here.

Significantly, Sainsbury’s is now featuring the entire range of Clandeboye luxury yoghurts solely in a special presentation at the end of aisles in its stores, setting them apart from other desserts, in what is a major promotional boost for its extensive and luxury products.

Sainsbury’s currently has 12 supermarkets in Northern Ireland and a further two in the pipeline. All the existing stores are showcasing Clandeboye. “In addition, Sainsbury’s Northern Ireland will now stock our Clandeboye Granola Pot range,” says Patrick Black, Clandeboye’s commercial manager. “These are a
convenient and fulfilling snack, a combination of our authentically strained Greek style yoghurt, tasty fruit compote and crunchy granola. Supplied with a wooden spoon, the products are perfect for eating on the move,” adds Patrick.

The company, led by Bryan Boggs, one of the most respected and popular figures in the local food and drink industry, is also supplying six lines of yoghurt to Marks and Spencer for its 22 food halls across Northern Ireland, another important endorsement of the quality and outstanding taste of the local yoghurts. Clandeboye also supplies yoghurts to all the main convenience stores such as EuroSpar, Spar
and SuperValu and many delis. Patrick continues: “We have secured seven new listings with Sainsbury’s Northern Ireland which means they are now carrying our full range of yoghurts, which is a marvellous boost for us.

“The new listings include our recently launched Honey Greek Style Yoghurt and two new Indulgent Greek Style Yoghurts – Apple and Cinnamon Crumble and Raspberry and White Chocolate. “Our Apple and Cinnamon Crumble also won gold at the recent Irish Quality Food and Drink Awards held in Dublin. Both of our Indulgent Greek Style Yoghurts have been shortlisted for the final of Blas na hEireann, the Irish National Food Awards, with results being announced in Dingle, Co. Kerry next month. “The recent announcement that Sainsbury’s will open two new local stores next year is very exciting and will, hopefully, bring a further boost to our business in 2025,” he adds.

The award-winning Clandeboye Yoghurt range now features new products: two Indulgent Greek style yoghurts; top hat style format; dessert inspired flavours – Apple and Cinnamon Crumble, a fruity apple and cinnamon compote with Greek style yoghurt accompanied by a tasty crumble topping; Raspberry and White Chocolate; a tangy raspberry Greek style yoghurt accompanied by a mix of delicious white
chocolate pieces and dried raspberries; and Honey Greek style yoghurt, authentically strained Greek style yoghurt made with fresh, whole milk from county Down, blended with real honey and a hint of sugar. “This thick and creamy Greek style yoghurt is a perfect accompaniment to granola and fresh fruit,” he explains.

Established in 2008 by the late Marchioness of Dufferin and Ava (Lady Dufferin), part of the Guinness family, as a farm diversification project, Clandeboye operates from a state-of-the-art dairy on the estate, a £2 million investment. It is now widely recognised and acclaimed as one of Northern Ireland’s most successful farm diversifications.

Much of the milk for the yoghurt is sourced from the 670-acre farm’s award-winning pedigree dairy herd in addition to other farms in county Down. This ensures total traceability for the yoghurts.

The company has long offered luxury flavours in small pots such as blueberry and raspberry. The successful yoghurt business and farm are, in addition, focused on preserving the local environment and sustainability. Power for the dairy and the vast estate is provided by an anaerobic digester, an installation that turns silage, purpose grown crops and waste material into electricity. It was one of the first installed in Northern Ireland.

All waste whey and other waste from the creamery help feed the digester which powers the processing operation. In addition to the elimination of waste, the company now uses fully recyclable packaging sourced from Greiner in Dungannon. “Furthermore, 80 percent of ingredients used in producing the wide range of yoghurts is sourced from suppliers from within six miles of the plant and thereby
reduces our overall carbon footprint,” says Patrick.

Enjoy the delicious tastes of the Borough at Taste AND at Clandeboye, a two-day speciality food and drink market organised by Ards and North Down Borough Council that takes place on Saturday 12 and Sunday 13 October (11am – 5pm).

Based in the exquisite Courtyard at Clandeboye Estate, the free two-day family friendly market will showcase the best artisan produce from Ards and North Down. With around 30 local producers, including hot food vendors, visitors will be able to enjoy the very best of our local produce, food and drink demos and live music from Alex Da Costa, Bangor Ukes, and In Full Swing with Ada Storm and Dave Arthur.

The speciality market will include a Meet the Maker lounge and Kitchen Theatre, featuring food and drink demos led by celebrity chef Paula McIntyre on the Saturday while on Sunday they will be fronted by leading chefs from local restaurants. Plus, there will be plenty of entertainment to keep kids entertained throughout the weekend too.

The Mayor of Ards and North Down, Councillor Alistair Cathcart, said:

“This showcase event for Ards and North Down will highlight the wonderful food and drink that is produced right here in our Borough. Clandeboye Estate’s stunning Courtyard provides the perfect location for this two-day artisan market where all the family can enjoy delicious food and a wonderful atmosphere.”

Clandeboye Estate is located on the outskirts of Bangor, off the main Bangor to Belfast A2 carriageway. Free parking is available on site and the venue can also be reached by bus. For public timetables, visit translink.co.uk.

The market will be open from 11am until 5pm on Saturday 12 and Sunday 13 October. Entry to the event is free. Charges will apply to stall purchases on the day.

For more information, go to visitardsandnorthdown.com/TasteANDatClandeboye.

This event has received funding from DAERA’s Northern Ireland Regional Food Programme.

Lisburn-based Daily Apron Bakery celebrated Sourdough September, a month-long
celebration by the influential Real Bread Campaign, by winning a gold medal for an
innovative loaf.

The progressive home bakery won gold at the prestigious Irish Quality Food and
Drink Awards (IQFDA) for its distinctive black sourdough loaf, the latest innovation of
Cathy Stevenson, who formed the business with friend Katrina Collins. Both are
experienced bakers. The company is also a FoodNI member.

The charcoal look comes from a small amount of powder that also gives the bread
an extremely airy, soft crumb and outstanding taste, according to Cathy.
“We were stunned to win the gold medal at the IQFDA gala dinner in Dublin,”
continues Cathy. “It was tremendous recognition of one the sourdough loaves that
are proving immensely popular with customers.

“Sourdough is now proving to be a fast growing part of our overall business. We are
also a great supporter of initiatives by bodies such as the Real Bread Campaign to
increase the profile among shoppers of artisan breads,” she adds.
Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s
yeast, to leaven the dough. It’s richer in nutrients, less likely to spike blood sugar,
contains lower amounts of gluten, and is generally easier to digest than bread made
with yeast.

Sourdough and other speciality loaves are currently driving UK bread sales to £58.5
million for the year to end of March,10.7 percent growth year-on-year.
Cathy’s passion, sourdough, a fermented bread, is widely regarded as healthier
because of the absence of yeast, seed oil and additives and its dependence on
natural ingredients.

Cathy’s plain sourdough was also successful at the influential UK World Bread
Awards. The bakery also provides a wide range of delicacies.
The awards mean all the early starts – especially for Cathy, starting at 2am – are
really worthwhile. “All the individual effort we put in, it’s not mass-produced, we really
believe in what we do and we really love what we do,” she adds.

Just 14 months after opening, The Ebrington Hotel and Spa in Derry-Londonderry
has been named Northern Ireland Hotel of the Year and was also awarded 2 AA
Rosette status at the 2024 AA Hospitality Awards

The 4- star 89-bedroom property has been a Taste of Ulster member since it opened
in the landmark former barracks building in July 2023.

Managing Director, Cecil Doherty said the award was “a testament to our vision of
creating a truly unique luxury hotel in the heart of Derry.”

The Oakroom restaurant, which holds 2 AA rosette status, is led by Executive Head
Chef, Noel McMeel and Leigh Thurston.

We invite you to sign up to our SALSA capability workshops
SALSA is the food safety certification scheme for the UK’s small food and drink producers.

Sign up to SALSA workshops with Gwen Cahoon
https://docs.google.com/forms/d/19ipCaJCPMnv71iin7h-AkyWO80BUtc8YbcLTRAA6mVU/edit

These workshops have already taken 60 local companies step by step through each SALSA section so that you leave SALSA ready

Why ?
Achieving SALSA shows that a business is committed to producing and supplying safe and legal food
It can:
Gain the confidence of prospective customers
Help supply products to regional and national buyers
Open up new opportunities for businesses to expand
Provide guidance and support to develop a food safety management system.

Gwen Cahoon is a professionally qualified and trained mentor since 2008

Who is eligible?
Small food and drink businesses Operating from a separate facility to their home kitchen
Workshops will be held in a central location and take place over 6 sessions, one for each SALSA section.

Thanks to the support of InvestNI there is no cost to attend.

ABP Linden in Dungannon, Co Tyrone has been named Meat Industry Manufacturer
of 2024 in a major awards in Great Britain. The company was chosen by a panel of
expert judges from the meat industry.

ABP Linden, a Food NI member, was announced as the very best in the UK in the
gala event in front of a high-profile audience of manufacturers, supermarkets,
industry suppliers, trade organisations, catering butchers, independent retailers and
outstanding individuals.

The Northern Ireland manufacturer, a leading processor of beef, lamb and poultry for
a wide range of innovative foods, is a major supplier of products to leading retailers,
especially Marks and Spencer, and the hospitality sector in the United Kingdom and
Republic of Ireland.

Broadcaster, actor and former England international rugby star Martin Bayfield co-
hosted the evening and presented accolades to the winners as top people from
across the industry came together to recognise the creativity, innovation and
excellence of the UK meat sector.

Linden is now a leading processor within the Republic of Ireland ABP Group, a major
international business.