Article written by Sam Butler -20th October 2016

Handcrafted Abernethy Butter is now on sale in Selfridges in London following the latest deal for the Northern Ireland artisan producer.

Selfridges is stocking all three handmade butters produced by the family owned and run business – Original, Smoked and Dulse (Northern Irish seaweed) with Sea Salt.

The company, which is run by husband and wife team, Allison and Will Abernethy, and based at Dromara in county Down, has won a series of UK Great Taste Awards for its products which also include butter fudge.

The couple use fresh milk sourced from a local dairy farm and have complete control over the production, packaging and distribution of the products.

Abernethy’s smoked butter won three stars in the recent Great Taste Awards and was listed among the Top 50 Foods by the Guild of Fine Food. The deal with Selfridges is a direct result of the company’s listing in the Top 50.

Selfridges is the third iconic London store to list the butters, which are already on sale in both Harrods and Fortnum and Mason. The butters, in addition, are preferred by top chefs such as Heston Blumenthal and Marcus Wareing.

Allison Abernethy, commenting on the deal with Selfridges, says: “We were delighted when Selfridges approached us about listing our butters. It’s tremendously exciting to see our products now on sale in the store. It’s another marvellous endorsement of the consistent high quality and outstanding taste of our handmade and hand rolled butters. We look forward to working with Selfridges to promote the products and, of course, increase sales.”

Allison and Will Abernethy inherited their butter making skills from previous family generations and in 2005 decided to turn what then was a hobby into a family business.

Initially going to local agricultural and vintage shows to demonstrate how cream is churned and turned into butter, they soon realised there was a demand for their product.

The early market of Northern Ireland has now expanded to many prestigious shops and restaurants throughout the UK and beyond.

Down Royal Racecourse has appointed Belfast-based French Village as its new catering partner in a move which will significantly enhance and expand the culinary offering to racegoers.

French Village delights can be enjoyed by all at the Races – from small plates and snacks in the Dark Horse Wine Bar to three course meals in the hospitality suites and boxes.

Mike Todd, General Manager at Down Royal Racecourse, said:

“It is our ambition to create a first class entertainment experience for everybody who visits Down Royal – whether they be racing enthusiasts, on a corporate day out or even first time racegoers

“The culinary offering is a key component to the overall enjoyment of the day and we are delighted to have French Village on board to take that to the next level.”

Down Royal Racecourse now joins an extensive network of hotels, cafes, restaurants and other food retailers across the Belfast area to which French Village supplies catering.

Ashley French, Managing Director at French Village, said:

“The Northern Ireland Year of Food and Drink 2016 also marks 35 years since French Village first opened its doors. The company has gone from strength to strength, so to now add a client such as Down Royal to our portfolio is a huge accomplishment for our team at French Village.

“Here at French Village supporting local suppliers is central to our company ethos and this will be reflected in our catering offering at the prestigious Down Royal Racecourse.”

The Northern Ireland Festival of Racing which falls on Friday 4th and Saturday 5th November, will see thousands of racegoers pass through the turnstiles each day.

Ashley explained the impressive menu which will be enjoyed by racegoers at the Festival:

“Our menus across the two days of the Festival range from dishes such as Ewing’s smoked salmon to slow cooked Irish sirloin and of course, French Village buttermilk panna cotta.”

“We are excited to be a part of the Festival of Racing and we are looking forward to developing our relationship with Down Royal at the flagship November meeting.”

For more information about the Northern Ireland Festival of Racing, or to book tickets, please visit www.downroyal.com

Belfast’s historic St George’s Market has joined Jamie Oliver in being named the “best in Britain”.

St George’s last night added to its growing list of accolades when it was named ‘Best Market’ at the annual Observer Food Monthly Awards.

The award was earned by readers’ votes.

The Lord Mayor of Belfast, Alderman Brian Kingston, said: “This is another terrific and well-deserved award for one of the jewels in Belfast’s crown. It is a fitting tribute to the work of the Market traders and staff in making St George’s the success that it is today.”

Among the other winners at last night’s awards ceremony was celebrity chef and healthy eating campaigner Jamie Oliver, who was named ‘Food Personality’.

The wait is finally over as Belfast’s coolest new hotel opens its doors. Following a VIP launch party on Friday 14th October, Bullitt Belfast will welcome its first guests this weekend.

Named after the Steve McQueen movie of the same name, Bullitt Belfast is a vibrant new concept from the Beannchor Group that will provide a cool new space for people to work, play and stay in the heart of the city.

Entrance to the contemporary new hotel is via Church Lane, through the Bullitt Courtyard and onwards into a lively ground floor space, featuring three bars (including Baltic, NI’s first ski-themed bar) as well as a 58-seater restaurant, called Taylor and Clay and an Espresso bar.

Bullitt features 43 stylish bedrooms, with accommodation available in three options with double rooms ranging from compact to spacious. The hotel will host an eclectic events calendar and its versatile private events space called The Good Room will be an exciting new space for events in the city.

The £7million development from the Beannchor Group – the people behind the award-winning Merchant Hotel, Little Wing Pizzeria, National Grand Café and The Dirty Onion – has created an exciting new social hub, located on the doorstep of Belfast’s social and shopping district.

Blurring the lines between work and play, this urban playground will be the perfect hangout spot, with a relaxed atmosphere and laid back sophisticated vibe. Bullitt’s no-nonsense philosophy means they’ve ditched the over-the-top extras so that they can deliver a quality service with no hidden costs.

Rooms are available to book now at www.bullitthotel.com, starting from £120.
Stay up to date with all of the Bullitt news on the Bullitt Facebook page, facebook.com/bullittbelfast or follow Bullitt Belfast on Twitter @BullittBelfast

Northern Ireland artisan companies enjoyed their best ever year in the latest Blas n hEireann, the Irish National Food Awards, which are held annually in Dingle, Co. Kerry as an integral part of the hugely successful week-long food and drink festival in the picturesque village.

While Northern Ireland companies won more awards than ever before in the nine years of the event, which was launched by Kerry-based businessman and devoted foodie Arty Clifford and which he continues to lead with great enthusiasm and dedication, it was the cider makers who came out on top. Their success at Dingle strengthens Northern Ireland’s reputation as the leading cider region on the island.

Arty Clifford, Blas na hEireann founder, adds: “It’s been a tremendous year for Northern Ireland, the best to date. The region has a great track record of success in the awards, and I hope that the achievements this year will encourage a great many more to enter products in 2017, the 10th anniversary of the launch of the all-Ireland awards.”

The Blas success follows a month after Northern Irish cider makers swept the boards in the cider category in the highly influential Irish Quality Food and Drink Awards (IQFA) in Dublin.

At Blas, two local cider companies – Tempted? from Lisburn and Craigavon’s Mac Ivors – shared the Best Artisan Award sponsored by Bord Bia, the Republic of Ireland’s food body. It was the first time that this award was shared in the competition and the only major award for Northern Ireland.

The two companies also shared the Best New Product Award – Tempted? for its recently launched Elderflower Cider and Mac Ivors for Plum and Ginger cider. Northern Ireland’s reputation as Ireland’s most successful region for cider was further demonstrated by a gold award for Armagh Cider Company’s Doyle’s Summer Fruit. And Loughgall’s Long Meadow gained silver for its Blossom Burst cider.

Tempted and Mac Ivors also shared the Best in Ulster Award. Tempted gained a prestigious platinum award in IQFA last month.

Davy Uprichard, founder of Tempted? Cider in 2009, says success in Dingle will help the small business as it seeks to boost sales particularly in the Republic of Ireland. “Blas has an influence on retail buyers and has increased awareness of our range of ciders in the Republic, a market we are keen to grow sales. We’ve also gained a new business partner, Quintessential Brands in Dublin, one of the most dynamic and successful in Republic in the spirits, beers and cider’s category and this has been a major boost for us.”

The outstanding quality and flavours of Northern Ireland cider, mostly produced from Armagh Bramley apples, have won acclaim from top cider experts such as Pete Brown in Britain.

He says that what sets most Northern Ireland cider makers apart is their focus on using 100% pure apple juice. In many other regions, including Somerset and Devon, cider is produced from concentrates.

Overall, 20 major awards including almost 17 golds were won by Northern Ireland companies, mostly artisan enterprises, and including Cavanagh Free-Range Eggs of Newtownbutler in Co. Fermanagh. Cavanagh was voted the Chefs’ Larder Choice by a panel of expert judges including chefs, retailers and food writers.

Michele Shirlow, Food NI chief executive and Farm Week columnist, congratulated the Northern Ireland companies on their success, saying: “It’s great to see so many of our companies, particularly smaller enterprises, winning major awards along with gold, silver and bronze medals in what is now the island of Ireland’s biggest and most respected awards, which will open the door to greater business success with retailers.”

Several Northern Ireland companies were represented at the prestigious event including Lisburn’s Passion Preserved, Made with Love from Donaghadee, Tempted Cider?, Neary Nogs Chocolates from Newry, Cavanagh Free-Range Eggs of Newtownbutler, Kennedy Bacon, Omagh, Burren Balsamics, and Glastry Farm Ice Cream of Kircubbin. Harnett’s Oils from Waringstown had a stand in the busy festival market. They were supported by celebrity chef Paula McIntyre.

Almost 3,000 products were entered by food and drink companies from Northern Ireland and the Republic of Ireland for blind tasting by a panel of expert judges including chefs, food writers, retailers, business people and academics. Over 40 awards were won by Northern Ireland food and drink companies.

Northern Ireland’s golden stars at Dingle

Armagh Cider Company, Craigavon for Doyle’s Summer Fruit Cider;
Burren Balsamics, Richill, county Armagh for Bramley Apple Infused Balsamic Vinegar;
Clandeboye Estate Yoghurt, Bangor, Greek Style Yoghurt;
Corn Dolly Bakery, Newry, county Down for Large Floury Baps and Rich Fruit Cake
Donnybrewer Butter, Eglinton, county Derry for Garlic and Chive Butter;
Erin Grove Preserves, Enniskillen, county Fermanagh for Sour Cherry and Cracked Black Pepper Fruit for Cheese;
Glastry Farm Ice Cream, Kircubbin, county Down for Apple Schnaps Sorbet;
Gourmet Marshmallows, Coleraine, county Derry for Lemon Meringue Marshmallow;
McErlain’s Bakery, Magherafelt, county Derry for SuperValu and Centra Sean Brown’s Soda
Orchard Organics Portadown, county Armagh for Organic Raspberry Jam;
Papas Minerals, Bangor, county Down for Traditional Clover Cordia
Pop Notch, Dungiven, county Derry for Spar Select Sweet chill, Caramel and Lime Popcorn and Spar Select Butter Popcorn;
Quinn’s Gelato, Cookstown, county Tyrone for Hazelnut Gelato
Western Brand Poultry, Lisnaskea, county Fermanagh for Garlic and Herb Spatchcock Chicken; and
White’s Oats, Tandragee, county Armagh for Aldi Kavanagh’s Porridge Oats in Golden Syrup

Cavanagh Free-Range Eggs from Newtownbutler, county Fermanagh was also named as The Chef’s Larder Choice.

In addition, Northern Ireland companies collected 13 silver and a similar number of bronze awards.

The borough of Armagh City, Banbridge and Craigavon is the Food Heartland of Northern Ireland. An area characterised by a rich environment of good agricultural land, making it the natural home to an abundance of specialist artisan food & drink producers as well as household names including: Tayto, Avondale Foods, Moy Park, Irwin’s Bakery, Cottage Catering, Linwoods, White’s, Fane Valley and Wilson’s Country. The borough is also home to 2 of the 3 world renowned, PGI (protected geographical indication) products in Northern Ireland, namely Lough Neagh Eels and Armagh Bramley Apples.

Northern Ireland’s Year of Food & Drink 2016, in partnership with Tourism NI and Food NI, has provided the unique opportunity to shine a spotlight on the Food Heartland. Led by Armagh, Banbridge and Craigavon Borough Council yearlong initiatives, aiming to encourage innovation and entrepreneurship within the agri-food sector as well as to enhance the tourism experience and expand local agri-food exports, have included; The first Food Heartland Awards, The Food Heartland Export Support Programme which supports food and drink producers to link to new customers outside of Northern Ireland, the set-up of a Food Heartland Forum consisting of partnerships with key influencers, experts and opinion leaders to help drive the Food Heartland brand forward as well as champion the passionate producers and quality creators from across the borough.

Roger Wilson, Chief Executive for Armagh, Banbridge and Craigavon Borough Council said;
“Throughout 2016 we have worked hard to promote our borough as the Food Heartland of Northern Ireland. Working with key partners such as Food NI we have utilised the NI Year of Food and Drink to shine a spotlight on the high quality, great taste of our products alongside the innovative people who work within our agri-food sector. We are delighted that the Food Heartland brand is now widely recognised across the borough, and further afield, as a brand of excellence and to see our agri-food sector, an important sector in our economic development strategy, looking to the future, to new customers and markets.”

Lord Mayor of Armagh City, Banbridge and Craigavon Borough, Cllr Garath Keating, added:
“The Food Heartland initiative has been a fantastic platform to showcase our thriving agri-food sector, not just locally, but on a global scale. The NI Year of Food has been an excellent catalyst to help out passionate and innovative food and drink producers to build confidence in their business and to encourage them to utilise all the support provided by council to take their businesses to the next level. 2016 has been a magnificent year and I am delighted to say that this is only the beginning for the Food Heartland.”

For further information on the Food Heartland visit www.foodheartland.com or follow the conversation on Facebook: Food Heartland and Twitter @FoodHeartlandNI