Article written by Food NI CEO Michele Shirlow for Farm Week 29/09/2016

Around 40 local companies will be hoping to come away from Dingle this weekend with a prestigious Blas na hEireann award for premium food and drink. The shortlist of Northern Ireland food and drink is the biggest ever, which indicates the growing popularity of the Irish National Food Awards and the vitality of local producers.

Our companies have a good track record in these awards, which are held annually. They are part of the hugely successful Dingle Food Festival, one of the biggest events of its type in Ireland, in the region which Tourism Ireland has rebranded as The Wild Atlantic Way in a drive to accelerate growth in tourism.

Blas na hEireann has become a magnet for Northern Ireland food and drink producers because the event attracts the attention of dozens of buyers from the main retailers in the South of Ireland. Companies which do well at Dingle usually find it easier to pitch for business there, which is vital as it is easily our most important export market.

Most of the concerns about the impact of Brexit, especially currency volatility and possibly new border arrangements, have been pushed to the back burner by our companies, as they seek to grow sales.

While the Euro-Sterling exchange rate is currently benefiting Northern Ireland food producers in euro -markets, who really knows what the future holds for food producers on the island of Ireland? We have to hope – and, of course, work as hard as possible to ensure – that there won’t be a return to the border restrictions of an era we all thought had been consigned to the pages of history.

The importance of business in the South to our companies was also apparent in the most recent Irish Quality Food and Drink Awards (IFQA) in Dublin, another event which saw Northern Ireland companies, most of them Food NI members, picking up a host of awards and commendations for the broadest range of products including bread, cakes and mince pies, potatoes, meal accompaniments, salads, children’s food and cider.

Indeed, Northern Ireland cider producers swept up all the awards in this important category. As a result, Northern Ireland consolidated its position as Ireland’s cider capital, a reputation which has resulted in many of our processors being listed by the island’s leading retailers.

IFQA really does work for our companies. This is because the island’s leading retailers are all actively involved in tabling products for consideration. It’s also true that products not listed by retailers frequently earn plaudits from the panel of expert judges. Several local companies have subsequently secured listings from retailers as a result of their endorsement by the judges.

This is why we encourage our companies, both large and small, to get involved in competitions such as IQFA, Blas na hEireann and UK Great Taste.
Success in Awards helps to raise their profile among retailers and also shoppers. And greater awareness often leads to solid business.

Popular Lisburn Road bar Cuckoo has reopened its doors to the public following the completion of a £450,000 refurbishment.

The establishment, which is owned by the Beannchor Group, recently underwent a major overhaul which has seen the introduction of two new bars within the premises, a new stage and a dance floor, increased seating as well as a new entertainment line-up and cocktail menu.

Following the renovations, it’s also been revealed that planning permission has been granted to extend the bar to include a brand new beer garden that will be opening towards the end of the year.

James O’Donnell, manager of Cuckoo, said the recent changes and planned extension are sure to impress both loyal and new customers.

“Cuckoo first opened its doors five years ago and since then it’s built up a loyal customer base. While the renovations will give the bar a wider appeal and attract new customers, we’ve made sure to keep some of the old favourites such as the ping pong tables which have proved very popular over the years.

“A lot of effort has gone into planning the new look and we’ve refreshed the entertainment line-up with an open mic session taking place every Wednesday and live music on Friday nights. There will be drinks promotions running six days a week and we’ve introduced a new jam jar cocktail menu for guests too.

“As part of the overall renovation project, work will be starting soon on our brand new beer garden. This garden will be a fantastic addition to our offering and we hope to open this to guests towards the end of 2016.”

Cuckoo is part of the Beannchor Group, Ireland’s largest hospitality group, which boasts a portfolio of over 50 pubs, hotels and restaurants across Northern Ireland.

For more information, visit facebook.com/cuckoobelfast or follow @CuckooBelfast1 on Twitter.

Enniskillen Castle played host to more than 90 guests as part of the first ever Fermanagh Restaurant Week. Lough Erne Executive Chef Noel McMeel celebrated the area’s food heritage, cooking up a culinary feast with the finest, seasonal local produce at the five-star event, which coincided with a series of events at Lough Erne Food Festival.

Noel, who was recently commended at the Irish Restaurant Awards, said the dramatic backdrop of one of the town’s most iconic buildings was a perfect venue for the event.

““Lough Erne Resort is delighted to have been involved in both Fermanagh Restaurant week and the Lough Erne Food Festival, both of which have played an important role in showcasing the incredible hospitality offering available in the region.”

“Enniskillen and Fermanagh are home to some of the best seasonal foods found on the island of Ireland, and I’m proud to champion the amazing natural larder we have here. To be part of Fermanagh Restaurant Week was a huge honour, and guests were treated to an outstanding array of locally sourced dishes from our fantastic regional suppliers who provide unrivalled produce.”

William Kirby, General Manager at Lough Erne Resort who was one of the guests at the Restaurant week event, said it was a great opportunity to celebrate the wealth of culinary expertise that Fermanagh has to offer.

“Noel has a fantastic reputation – both at the flagship 3 AA rosette Catalina Restaurant and across Northern Ireland – as a champion of our superb cuisine. Fermanagh has much to shout about when it comes to hospitality excellence, and this event was a celebration of everything the county is famous for.”

Sam Butler looks at the success at Cavanagh Free-Range Eggs in today’s News Letter.

Cavanagh Free-Range Eggs in Fermanagh, winner of the Best Artisan/Micro Food Producer in the News Letter’s popular GrowMakeEatDrink Awards, is enjoying strong growth in sales from major Northern Ireland retailers Asda and Tesco. Their success comes at a time when major retailers and restaurants are increasingly demanded eggs from cage-free birds.

“Winning a GrowMakeEatDrink award has helped in raising awareness of our free-range eggs throughout Northern Ireland,” says Eileen Hall, who runs Cavanagh Free-Range Eggs with husband John on their farm near Newtownbutler in Co. Fermanagh. “The publicity highlighted our commitment to free-range egg production has encouraged us to push ahead with our work to grow the business.

“We are also seeing greater interest in free-range eggs in Northern Ireland and the border counties of the Republic of Ireland,” she adds. John and Eileen both have a background in agriculture and had been keen to run their own farm.

“What sets our eggs apart is the deep yellow yolks and firm whites which don’t disintegrate in the pan,” continues Eileen, who hails from Westmeath. “This gives the eggs a consistently rich flavour. We’re fundamentally a family business with total control over all aspects of egg production. Chefs are impressed by the provenance of our eggs and tell us they have an amazing flavour. They find our eggs easy to work with especially when making delicate desserts,” she adds.

Among high-profile chefs featuring the farm’s free-range eggs for breakfast and other meals are the Merchant Hotel in Belfast, Lough Erne Resort in Enniskillen and La Mon House at Castlereagh. Cavanagh eggs were also used in meals for the G8 world leaders, including Barack Obama and David Cameron, during the summit at Lough Erne Estate, near Enniskillen, in 2013.

As well as major retailers Asda and Tesco, Cavanagh branded free-range eggs are also to be found at high-end delis in Northern Ireland, in shops along the border counties of Northern Ireland and the Republic and, most recently, in Scotland.

The outstanding taste of the farm’s eggs was endorsed by high profile judges in last year’s influential Irish Quality Food and Drink Awards in Dublin, an annual event for suppliers and supermarkets in Northern Ireland and the Republic. This success led Asda to approach the Halls to become suppliers.

The affable couple, who have two young boys, farm 100 acres and have flocks totalling more than 40,000 Lohmann Classic hens, a robust bird laying brown eggs with excellent shell colour and strength.

John and Eileen started farming soon after marriage in 2000 and have since grown the egg business into a thriving and award winning enterprise. Other recognition has included UK Great Taste Awards. The couple started to build their first free-range hen house in September 2001 and the first flock of birds was housed the following January.

After a period supplying eggs to a Monaghan company, the couple decided to develop their own brand and business network. That was in March 2012. The Cavanagh Free-Range brand is named after the remote townland in which the farm is located.

The farm’s 42,000 hens have free run of the farm and are fed a rich diet, a high corn feed that’s packed with a range of vitamins and trace elements. The flock of happy hens have the run of the farm and produce upwards of 13 million eggs a year.

“Our aim this year is to build on the important and immensely encouraging deals with Asda and Tesco by turning a number of other interesting approaches in Britain into firm business. And it all looks very promising,” John, originally from Monaghan, adds.

“We firmly believe that contented hens lay great quality eggs. The welfare of the birds is a key concern for us. Our hens are all free to roam the farm’s pastures. And we are dedicated to creating the best possible environment for them.

“Eggs are not only tasty but full of nutrition too, having a high protein content, with naturally occurring vitamins, minerals and trace elements such A, B and D vitamins, Folic Acid, Iron, and Calcium. They are also low in calories and have justifiably earned superfood rating,” he continues.

As part of its traceability system, all the farm’s eggs are stamped with the unique farm ID code and with a ‘best-before’ date on the packs.

The husband and wife team has developed Cavanagh Free-Range Eggs into one of Northern Ireland’s most successful artisan business with a fine track record for consistently high-quality eggs and excellent customer service.

Two of the nine gold medals in the prestigious World Steak Challenge 2016 were won by Hannan Meats of Northern Ireland for its premium quality beef. Hannan Meats also collected a bronze medal in the annual challenge, one of the global industry’s most important and influential events.

Based at Moira in county Down, Hannan Meats, a business founded and owned by Peter Hannan, was awarded gold for: Aberdeen Angus beef from a grass-fed animal and dry-aged for a minimum of 28 days in the world’s biggest Himalayan Salt Chamber; and Glenarm Shorthorn Beef also from a grass-fed animal and dry-aged in a Himalayan Salt Chamber for a minimum of 42 days.

The Northern Ireland producer also gained a bronze medal for its Shorthorn Beef from a grass-fed animal and aged for a minimum of 28 days.

Hannan’s steaks were among 83 entries from meat processors in 17 different countries worldwide. The Northern Ireland company was the only entrant to win two golds. It was also the only gold winner from the island of Ireland.
The World Steak Challenge medals follow the Northern Ireland company’s outstanding success in the recent UK Great Taste Awards, which saw it win the Supreme Champion Award – for the second time – for its Glenarm Shorthorn Four Rib Roast.

Hannan Meats is the only company to have won the Supreme Champion title twice. The Northern Ireland processor gained a record number of gold awards in the competition.
Other gold winners came from Australia, Poland, Scotland, Wales.

Commenting on the gold awards, Peter Hannan say: “The awards are a tremendous endorsement of the quality, texture, appearance and outstanding taste of our steaks by the global industry. We are delighted to have won two gold stars in what is a hugely important and influential competition.” Medals were awarded on the basis of appearance, quality, taste and tenderness.

Rod Addy, editor of GlobalMeatNews, says: “The high quality of entries this year is a testament to the hard work put in by producers around the world.”
A judge, Jeff Wood, formerly of the University of Bristol, adds: “The competition was stiff this year. This was my second year judging the World Steak Challenge and the standard was as high this year. All the steaks were tender and tasted great, making it a tough competition to judge.”

The World Steak Challenge is an initiative by William Reed, the international trade publisher and event organiser, to find and showcase the world’s best steaks.

The challenge provides a platform for countries and steaks producers to benchmark their steak production against international competitors and use the publicity and recognition that it generates to promote their exports on the world stage, plus drive sales in home markets.

It also provides an opportunity to engage with consumers to celebrate the joy and benefits of eating steak as part of a healthy balanced diet and highlight the quality and standards of steak production around the globe.
The World Steak Challenge recognises Gold, Silver and Bronze Standard Steak production across the board for individual products.

White’s Oats, Northern Ireland’s oat miller and leading porridge producer, has been awarded a new contract to supply Tesco’s Scottish stores with its award winning cereal products. The business in Scotland follows the continuing success of the company’s range of products in Northern Ireland.

Based in Tandragee in county Armagh, White’s has enjoyed significant sales growth following major investment in new product development and packaging re-design of its range of oat-based cereals, reinforcing its market leading position in Northern Ireland. The company was awarded the Chartered Institute of Marketing (Ireland) Food & Drink Award 2015 for its marketing campaign in 2015.

“The White’s Oats brand is testament to the strength of the Northern Irish food sector and a great example of a local company that Tesco is honoured to support. White’s has been part of the Tesco Northern Ireland success story since we first opened our doors in Belfast in 1996 and it is really rewarding to see them develop their business with this contract to supply our stores in Scotland,” says Sean Largey, Tesco Northern Ireland commercial manager.
Stuart Best, White’s business development manager, adds: “At White’s we are really delighted to have been given the opportunity to develop our business with Tesco in both Ireland and Scotland. With increased availability in Scotland, we look forward to growing our business by meeting the needs of Tesco shoppers.
“We are focused on developing and bringing to market nutritionally balanced oat cereals which taste good and allow consumers to pursue healthy active lifestyles whatever their needs- it’s a sector that we are committed to championing.”

White’s celebrates the 175th anniversary this year and has developed an extensive range of porridge, granola and toasted oat snack products which are now sold throughout the UK as well as the Republic of Ireland and to international markets including the US, Asia and the Middle East.

White’s Oats is a market leading and award winning brand based in Tandragee, Co. Armagh since 1841. It employs over 50 staff at its site in Tandragee. White’s has worked hard at forging alliances with local oat farmers who grow to exacting standards. A subsidiary of the Fane Valley Co-operative Society Ltd, White’s produces a wide range of porridge oats and oat based breakfast cereals for retail, food service and the ingredients sector of the food market.