Outstanding taste, quality and texture have earned three local meat processors, two
of them Food NI members, gold medals in the influential World Steak Challenge 2024
(WSC). The three gold winners were Food NI’s Hannan Meats, Moira and Kettyle
Irish Foods in Lisnaskea. The third winner was Foyle Food Group in Londonderry.
The trio collected awards for superb fillet, ribeye and sirloin cuts from a panel of
experts charged with selecting the very best red meat from many parts of the world.
The local processors will now be in line to win the ultimate ‘World’s Best Steak’ title
in November.
Food NI board member Peter Hannan, the founder and managing director of Hannan
Meats, a multi-award winning producer that’s famed internationally for developing the
world’s biggest Himalayan Salt Chamber for ageing meat, says: “It’s always very
encouraging to see our products rated among the world’s premium quality tastiest
steaks. We take the utmost care in producing worldclass meats that customers here
and further afield love.”
Maurice Kettyle, managing director of Kettyle Irish Foods, part of Ireland’s ABP
Group, adds: “These awards are important in terms of highlighting the quality and
innovation of our products especially those from our unique Salt Moss chamber in
Lisnaskea.”
Kettyle developed the award winning meats in collaboration with Marks and Spencer,
while Foyle’s products were processed for Tesco.
The awards coincide with a major red meat promotional campaign in Britain
highlighting the quality and benefits of eating red meat. The campaign, launched by
the Agriculture and Horticulture Development Board (AHDB). The current ‘Let’s Eat
Balanced campaign 2024 is building on its success last year in encouraging more
consumers to eat more beef and lamb.

Launched in 2015 to deliver a recognised stamp of quality to support world class
steak production on a global platform, the World Steak Challenge gives steak
producers from across the world a unique opportunity to benchmark product quality,
breed credentials and processing standards on the international stage.
The local winners were among 333 medals awarded at the 2024 judging. Of the
total, 112 were gold medals.

Niall McKenna, one of Northern Ireland’s most respected and successful
chef/restaurateurs, is launching his first cookery book this month.
The publication, ‘What’s It All About’ draws on the chef’s experience and many of the
innovative recipes he’s created over more than 20 trail-blazing years in business.
Promising around 140 delicious recipes from his vast collection of dishes in his five
restaurants in the city, the debut cookbook is also a culinary history of the city he
loves.
Niall and wife Joanne have developed quality restaurants since opening James
Street South in Belfast in 2003, now one of the city’s most popular and widely
acclaimed eateries. It was also the base for the city’s first and cookery school.
The talented chef has been a driving force in the emergence of Belfast as a great
food hub since 2000 and his return to London from working alongside celebrity chefs
such as Gary Rhodes and Marco Pierre White in London.
Wife Joanne has also been an active supporter of Food NI, the region’s main food
and drink promotion body and the organisation behind the remarkable Year of Food
and Drink 2016.
Passionate about local food and drink, Niall is widely respected for outstanding food,
 creative menus, excellent service and for the establishment’s distinctive style. It’s a
commitment which has aided dozens of local food and drink producers.
Waterman House, his most recent restaurant, was chosen as a Favourite New
Restaurant by the influential Michelin Guide. Waterman continues Niall’s
longstanding dedication to cooking with the best local produce.
The stylish restaurant, which is located in the city’s vibrant Cathedral Quarter and
helped to regenerate this historic part of the city, was chosen by the Michelin
inspectors who described it as “big, bold and buzzy”. It continues to prosper and is
especially popular with gourmet food lovers from Belfast and beyond.
Opened in 2022, Waterman House now also includes the successful cookery school
from James Street South.

The annual Blas nah Eireann Irish Food Awards in Dingle, Co. Kerry is a highlight for
so many of our members. They always punch well above their weight and 2024 was
no exception.
Among those who were presented with the iconic crystal trophies were Morelli’s who
won Gold for their Mango Sorbet and Bronze for Raspberry Sorbet. With Glastry
Farm taking the Silver for Mango and Passionfruit Sorbet, it was a clean sweep for
Ulster in the category.
There was also a Chef’s Larder award for Carol’s Stock Market ‘s Cottage Bone
Broth and other Chef’s Larder prizes for Fresh Lovage Oil and Truffle Butter from En
Place Foods; Crawford’s Rock Seaweed Seasoning with Smoked Whiskey Toasted
Garlic, Nori and Rosemary.
In Antrim, Dundarave Estate won Bronze for their Apple Cider Vinegar and Fred C
Robinson won Bronze for their Traditional Cooked Ham. There was a Silver award
for Glens of Antrim’s Lir Red Crest Irish Whiskey. Golden Popcorn took Gold for
Salty and Sweet Dynamic Duo and Bronze for Sweet Love Story as did Melting Pot
Fudge’s Simply Better Handmade Vanilla Fudge.
Suki Tea won Bronze for their Bramble Tea while Tempted Cider won Gold for
Strawberry Cider and two Bronze awards for Medium and Session Ciders.
Thompson’s took Gold for their Tesco Finest Tea, Silver for Thompson’s Peppermint
and Bronze for Thompson’s Irish Breakfast as well as Best in County.
For Armagh, there were two Gold awards for Avondale Foods with Dunnes Stores
Bombay Potato Salad and Dunnes Simply Better Puttanesca and Pecorino Cheese
Pasta Salad. Burren Balsamics took Gold for their Balsamic Vinegar of Modena
infused in Bushmills Whiskey Barrels, two Silvers for Proper Digestive Biscuits and
Stout and Treacle Mustard and Bronze for Blackberry and Thyme infused Balsamic.
Daily Bake won Bronze for their Lidl Deluxe Premium Gravy. There was a Gold for
Jackson Roze Ginger Wine with Clove and Silver for their Ginger with Elderberry
Shot.
Craic Foods won Silver for a Fiery Jalapeno Relish.
There was a Gold and a Bronze for L’Artisan Foods for Pastel de Bacalhau and Caril
de Camarao y Frango respectively, Gold for Long Meadow’s Blossom Burst Cider
and Silvers for Apple Cider Vinegar and Rhubarb and Honey Cider. White’s Oats
won Silver for their Tesco Apple and Cinnamon Sachet. Jackson Roze won Best in
County.
In Down, Clandeboye Estate’s Raspberry and White Chocolate Greek Style Yoghurt
was awarded Gold, while Crawford’s Rock took Gold with Loaded Fries Seasoning

no food waste. Deli Lites took Silver for a Signature Tastes and Inspired by Centra
Torn Ham, Free Range Egg and Coleslaw Salad and two Bronzes for Signature
Tastes and Inspired by Centra Chicken and Miso Salad and Super Greens and
Grains Salad.
Two Stacks took Bronze for Double Irish Cream Liqueur and Steeper Culture won
Bronze for Cherry Lime Sparkling Tea Infusion. Clandeboye was awarded Best in
County and Best New Product for Ireland.
Cavanagh Free Range Eggs in Fermanagh won Bronze for their Large eggs while
Kettyle Foods took Silver for Matriarch Salt Moss SuperAged Bife de Terre and
Bronze for Salt Moss Aged Ribeye Steak. Kettyle also won Best in County.
In Tyrone En Place won two Silver awards for their Meat Merchant Smoked Chilli
Ketchup and Melilot Sweet Clover Vinegar and two Bronzes for Salted Butter and
Dulse and Irish Sea Salt Butter. They also took Best in County.

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.