Article by Sam Butler

Award winning Clandeboye Estate Yoghurt, the only yoghurt made in Northern Ireland, has won a contract to supply Aldi in the Republic of Ireland.

Based at Bangor in Co. Down, Clandeboye Estate recently installed a second pot filling line, a £70,000 investment, to support the new business with the leading German discounter.

Clandeboye Estate, which has won a string of awards for its artisan products, is supplying its Greek-style and Madagascan Vanilla premium yoghurts in 450g pots.

The approach from Aldi followed Clandeboye’s success in winning the yoghurt category in last year’s Irish Quality Food and Drink Awards.

Bryan Boggs, Clandeboye Estate Yoghurt general manager, commenting on the contract with Aldi, says: “We are delighted to have won what could prove to be our biggest deal yet in the Republic of Ireland, a key export market for us.

“Our success in the Irish Quality Food and Drink Awards helped to open the door for us to this very exciting business opportunity with Aldi and with a number of other potential clients in the Republic.

“Aldi was keen to add a premium yoghurt brand to its portfolio there. It’s a marvellous boost for us and will move our business in the Republic to a new level.

“We have begun supplying our Clandeboye Estate branded yoghurts to the Aldi depot in Nass for distribution to 61 supermarkets across the Republic,” he adds.

Clandeboye Estate luxury yoghurt using milk sourced from the farm’s own award winning Holstein and Jersey herd and is produced using traditional handmade techniques that include straining the yoghurt.

The artisan company’s natural and Greek-style yoghurts are hand made using traditional techniques to provide a rich creamy texture without fat content. The milk, sourced fresh every morning from the estate’s herd, is prepared and cultured very gently over a 24-hour period in small batches. This helps to create the exceptional flavour and texture.

The Greek style yoghurt is also made in traditional way by straining through cheesecloth to create a product with absolutely no thickening additives and therefore no added fats.

The yoghurt began as a farm diversification project driven by Lady Dufferin, the estate owner and a widely known artist. The yoghurt business was launched in 2007 and now produces a range of premium products including fruit smoothies that are sold throughout Northern Ireland.

During the Year of Food, leading Belfast law firm Cleaver Fulton Rankin is providing helpful legal articles for the Northern Ireland food and drink industry. For the Brewing and Distilling month, Associate Solicitor Michael King, talks about the differences between patents and trade secrets for recipes and processes.

Don’t hide your light under a bushel! Or a quart, pint or gallon.
To patent or not to patent? That is the question.

There is currently a thriving craft beer and bespoke local drinks industry with new beers, gins, and other delicacies being launched onto the local drinks scene. From a brewer’s or manufacturer’s point of view, it may be worth exploring if the processes involved could enjoy intellectual property rights, as brewers can use the law to their advantage.

A trade secret can be “know how” or “show how – knowing how to do something, for example, a secret recipe or knowing the way to do something. It remains enforceable as a trade secret, as only as long the information is secret.

A patent however protects novel inventions capable of industry application. Therefore, brewing, distillation and other processes in relation to the manufacture and distribution of drinks may be patentable. In this case, the inventor is given a 20 year monopoly in exchange for showing the world how the invention works.

Trade secrets can be inventions or manufacturing processes that do not meet patentability criteria or do meet the criteria but the inventor choses to keep the invention secret. There are pros and cons to both approaches.

Trade Secrets
Trade secrets are not limited in time as long as they remain a secret, unlike patents which last for 20 years. There is no cost or administration involved unlike the patent process.

However, a trade secret can be particularly vulnerable to reverse engineering. It may be difficult to keep it secret. As soon it is no longer secret there is limited recourse only against those who disclosed it. A trade secret may be patented by someone who developed the information independently.

Patents
Like all registered intellectual property rights, patents can be easier to deal with i.e. transfer, assign and licence rights and have a quantifiable commercial value. Patents can also be easier to enforce because there is objective evidence of a particular right. With current technology, it can be easy for a competitor to analyse a drink for its ingredients. Patents can protect against reverse engineering.

Patents also benefit from the Patent Box. This is a scheme whereby HMRC offers tax advantages for companies that register patents. Thus a company may decide to register a patent for financial reasons over and above the benefits of innovation. The key is the level of innovation not the particular industry.

The downside to patents is that the process can be expensive and lengthy. After a certain amount of years, there will also be annual renewal costs.

There is no doubt that patents can be relevant to the brewing industry. There are techniques and processes which could be patentable. The question for the individual company will be if patenting is right for it. It will have to consider the following factors:

• Is the process patentable?
• Is it worth patenting? i.e. the costs of the patent as against the potential benefit; and
• Can the company keep a trade secret i.e. does the company trust its employees and third parties it deals with?

Patents are highly technical documents. If a company is considering a patent, it should consult a patent attorney who can advise on whether it meets the criteria and the scope of protection available.

If the company wants to keep a secret, it should ensure that it employee contracts have sufficient protections in relation to confidentiality and that third parties to include potential investors and business partners sign up to non-disclosure (or confidentiality) agreements. Many of the most successful companies maintain trade secrets such as recipes for soft drinks and fried food. It’s clear the employees can keep those secrets, but the question is, can yours?

Please note: The content of this article is for information purposes only and further advice should be sought from a professional advisor before action is taken.

Food fans will be thrilled to hear that Derry will be hosting a major celebration of two of the North West’s most popular indulgences – cheese and beer – as the Big Cheese and Beer Expo gets set to take over the Guildhall Square, April 15 – 17.

The event was launched today by Derry City and Strabane District Council as a major highlight of the NI Year of Food and Drink programme, shining a spotlight on some of the finest craft beers and cheeses being produced locally as part Brewing & Distilling month. The expo is supported by Tourism NI and DARD under the Northern Ireland Regional Food Programme.

Mayor of Derry City and Strabane District, Councillor Elisha McCallion, said that following the recent major success of the Legenderry Food Festival, she was delighted to see the announcement of another fantastic food event. “I’m really pleased to see businesses in the North West benefitting from another opportunity to showcase local produce, and some of the innovative work which is transforming the food industry here.
“We have some extremely talented individuals who are dedicated to the development of the craft food and drink industry. This event will open them up to new audiences and give people the chance to sample some of the finest locally crafted products.”

One of the highlights of the programme will be a number of live demonstrations by former Corrie star turned Cheese champion Sean Wilson, aka Martin Platt, who has swapped the TV set for the kitchen, developing his own range of award winning cheeses. He will be joined by a whole host of local culinary talents for cook offs and demos throughout the weekend.

Tourism Officer with Council, Mary Blake, said the Expo was a highlight in the NI Year of Food and Drink Calendar. “I am absolutely delighted that the city will be hosting its first Cheese and Beer Expo as part of the NI Year of Food and Drink programme.

“This event builds upon the success of events like Culture Tech and Sippy of Culture in celebrating the best of Beer and Cheese from across the North West and beyond featuring quality cheese producers and craft brewers.
“The craft brewing industry is definitely on the rise and we already boast some great local success stories including the Walled City Brewery and Northbound Brewery here in the city. And passionate food producers such as Tamnagh Foods have been championing local cheese scooping an array of awards for their efforts in recent months, including 3rd in the World Cheese Awards for their Dart Mountain cheese. Food lovers will be able to sample some of the fantastic ranges being produced, and taste the difference when it comes to beers and cheeses crafted from the very best local ingredients.

“The daytime programme will include a large market hall where there will be opportunities to try and buy, while on the evenings of 15th and 16th the venue transforms into a cabaret style event with live music, hot food with cheesy themed menus and the best of local beer on tap. I think the quality will speak for itself.”
The Expo will take place over three days and feature an array of events geared towards all ages, from family friendly, cheesy themed activities, to adult only beer tasting and food sampling. The Festival Marquee will have plenty of daytime family fun with pop up puppeteers, face painting, culinary themed arts and crafts plus lots more. In the evening adults can sample the best of the region’s craft beers, and enjoy local cheese and beer inspired dishes accompanied by some of the very best local performers.

Eddie Rowan, Tourism NI’s Events Manager, said: “We are pleased to support the Big Cheese and Beer Expo as part of Northern Ireland’s Year of Food and Drink. The event is a perfect platform to showcase our local food and drink suppliers alongside award winning produce. I wish everyone a very enjoyable and memorable weekend.”
The event is also supported the NI Regional Agri Food programme and Louise Millsopp, Head of Supply Chain, is delighted to see the commitment to local Agri Food development programmes which support local food development and supply.
All the action will take place on Friday 15th April – 5pm to 10pm; Saturday 16th April – 1pm to 6pm and 7pm to 11pm; and Sunday 17th April – 1pm to 5pm.

To find out more about the event go to www.derrystrabane.com/food

Bright ideas from Northern Ireland’s youngest entrepreneurs as they showcase their business products at the County Showcase event held in the Titanic Building, Belfast.

Entrepreneurs of the future joined for the final showcase of the Junior Entrepreneur Programme (JEP) today hosted by Mash Direct and rugby star Rory Best in the Titanic Building, Belfast.

Comber-based, family run company Mash Direct launched the exciting new programme two years ago to uncover County Down’s businessmen and women of the future. The Junior Entrepreneur Programme (JEP) encourages innovation, creativity and business vision amongst ten and eleven year olds with Mash Direct spearheading the search for local entrepreneurs of the future, right across the county.

JEP is proving to be hugely successful, signing up more than 10,500 primary school children in 400 schools. Mash Direct are the sponsor for County Down, providing financial support for the programme and on-going background support for the teachers involved. There were 16 P7 classes participating this year from County Down.

Speaking at the event Mash Direct, Managing Director, Martin Hamilton said: “To see the creativity and enthusiasm for business from these young students is very exciting. Through JEP they have created businesses that are viable, profitable and most of all, they had fun whilst developing new skills and discovering hidden talents. The Junior Entrepreneurship Programme is vital to support the Northern Ireland economy, we want to focus and encourage a new generation of young people to follow their dreams.”

Entrepreneurship skills are one way to bridge the skills gap and create strong business in Northern Ireland for years to come. This was recognized by the support from Ards and North Down Borough Council, Armagh City, Banbridge and Craigavon Borough Council and Newry, Mourne and Down District Council. It has been found that pupils who participate in entrepreneurship programmes demonstrate increased initiative and self-confidence. JEP participants develop skills in presentation, drawing, technology, research, numeracy as well as problem solving, collaboration and brand and consumer awareness.
In it’s second year supported by Mash Direct, the ‘Junior Entrepreneur Programme’ has taken place over 10 weeks during the Spring term in 2016 with local business leaders taking on the role of the familiar businessmen and women of the hit TV Show Dragon’s Den, supporting schools and their participants as they develop their ideas.

On the day of the County Showcase, participants are given the opportunity to display their work and view the other school’s efforts. With exciting ideas including, positivity pots, printed tea towels, soft bunnies, memory stones and homemade gingerbread men.

The showcase finished with Tracy Hamilton hosting a Q & A with guest speaker and rugby star Rory Best as well as the presentation of certificates to the school children by Mash Direct.

For more information on ‘Junior Entrepreneur Programme’ (JEP) visit www.juniorentrepreneur.ie and www.mashdirect.com or email christine@mashdirect.com.

Feature for News Letter by Sam Butler

A plan by award winning chef/restaurateur Michael Deane to open a gourmet restaurant outside Northern Ireland could bring important business to local food and drink companies and boost the region’s culinary standing.

Among the most creative and respected local chefs and a hugely successful restaurateur in Belfast, he now has his sights set on opening a gourmet restaurant in Dubai, the business and tourism capital of the United Arab Emirates.

Michael has already appointed an agent there and will be visiting the city, among the world’s most dynamic commercial centres in the oil rich Middle East, within the next few months. They’ll be scouting suitable locations for a new restaurant. It could be in one of Dubai’s luxury hotels.
Committed to locally sourced ingredients and a role model for many chefs, Michael has helped to revolutionise the eating out scene in Belfast over the past 15 years. He has held a Michelin Star for 12 years, the longest ever in Ireland and last year gained this coveted recognition for his acclaimed EIPIC restaurant in Belfast. His restaurants have also won impressive plaudits from many of the world’s most influential food writers.
“Setting up a restaurant abroad has been on my mind for several years. London isn’t really an option because I worked there for 10 years including five years at the Dorchester Hotel and had no real interest in setting up there. I’ve been looking at other possible locations beyond the British Isles and came down in favour of Dubai because it’s such a vibrant and rapidly developing business and tourism centre. I was also aware of the business there of a number of our food business including smaller enterprises.

“I believe the time is now right for us to take Northern Ireland’s culinary skills, knowledge and local ingredients to an international marketplace such as Dubai. I am convinced that Northern Ireland must raise its game in terms of the international awareness and the overall profile of our gourmet food and drink.

“If we want to establish Northern Ireland as a good food destination for tourists we’ve got to get beyond the Ulster Fry, soda breads and stout and turn the spotlight on the creativity of our chefs and the innovative gourmet dishes being produced using the fantastic ingredients that are readily available here.

“What I’d like to see as a legacy initiative from Year of Food and Drink is a co-ordinated and coherent campaign, a roadshow, involving local chefs in promoting the breadth and quality of our food in targeted centres abroad. This would do wonders for our gastronomic reputation, would boost tourism and could also support the inward investment drive,” he adds.

His thinking about such a roadshow and the decision to push ahead with a restaurant in Dubai has been influenced by his successful stint recently as guest chef at the plush St Regis Hotel in Bangkok, one of Asia’s most respected hotels.

Owner of seven highly rated restaurants in Belfast, Michael cooked meals for leading business people and food writers over a week-long stint at the critically acclaimed VIU restaurant on the 12th floor of hotel in Bangkok.

He was invited to showcase the best of Northern Ireland food and drink by the hotel’s management. The five-star St Regis Hotel regularly holds promotions featuring food from around the world for its guests and invited VIP diners.

“I asked diners at the hotel what they knew about Northern Irish food. Those that had heard of Northern Ireland before came up with Guinness and shellfish. We’ve got to get beyond this and to show the world the breadth, quality, outstanding taste, wholesomeness and provenance of all our food and drink and the tremendous talents of our chefs.

“I am convinced that there are opportunities in hotels worldwide to highlight the quality of our food and drink and to establish Northern Ireland as a genuine global centre of gastronomic excellence.”

The gourmet menus featured quality ingredients from Northern Ireland suppliers including Glenarm Organic Salmon, Co. Antrim, Omagh’s Abercorn Estate Venison, Hannan Meats, Moira, Lough Neagh Eels, Abernethy Butter from Dromora and Young Buck Cheese, Newtownards. The restaurant was packed every evening, and the dishes he supervised were acclaimed by diners for their delicious flavours and innovation.

“It was good, hearty Northern Irish food creatively cooked to ensure rich flavours for discerning diners. I was delighted to have this opportunity to showcase how the superb ingredients readily available in Northern Ireland can be harnessed to produce outstandingly tasty and original dishes. This is the message we need to be promoting professionally in the global marketplace,” he adds.

In two week’s time, for the first time, Custom House Square will play host to a myriad of Irish craft brewers, cider makers and distilleries. Coming to the city on the 21st April, this three day event will have Custom House Square transformed into a festival offering attendees Belfast’s widest range of Irish craft beer, cider and whiskey as well as the city’s favourite artisan food stalls and live music.

With over 25 producers and over 150 different craft beverages on offer – from brand new craft brewers to the god fathers of the industry – this festival will showcase the best the island has to offer in the world of local produce and give attendees the opportunity to meet the masters of their crafts! Each brewery, cider maker and distiller will have their own bar within the temporary structure in Custom House Square in Belfast city centre offering all of their favourite products as well as some exciting festival specials!

Seamus O’Hara, co-founder of the festival and owner of Carlow Brewing Company notes, “We have hosted a sister festival to this in Dublin for the past five years. Each year, we have watched the industry grow from strength to strength. With such a large contingency or breweries in Northern Ireland, it made sense this year to create a festival in Belfast! We are really excited about this opportunity and cannot wait to open the doors on the 21st April!”

The festival is now sold out from an exhibitor perspective. The full house includes both Breweries and cider makers: Armagh Cider, Bushmills, Clearsky Brewing Co, Falling Apple Cider, Farmageddon Brewing Co-Op, Galway Bay Brewery, Hercules Brewery, Hilden Brewery, Jack Cody, Kinnegar Brewing, Knockout Brewing, Lacada, Longmeadow Cider, Mac Armagh’s Cider, Mac Ivors Cider, Mourne Mountain, Nightcap Beer, North Bound Brewery, O’Hara’s, Reel Deel Brewery, Stationworks,Tempted Cider, Toby’s Handcrafted Cider, Trouble Brewing, White Water Brewery and Wicklow Wolf.

The festival will also be offering an array of local artisan food and live resident DJ’s. Some of the city’s favourite food producers will be cooking up a storm including Broughgammon, Jolly Pies, Mike’s Fancy Cheese and Wolf and Devour.