NI coffee chain Ground Espresso Bars welcomed Omar Rodriguez from the Capucas cooperative in Honduras as part of his first visit to Fairtrade Ireland. Omar’s visit coincides with the official launch of the coffee chain’s new coffee blend ‘Bobblehat’.

Ground Espresso Bars are also excited to launch their exclusive Bobblehat brew and add to their range of signature blends. Co-Founder of Ground, Darren Gardiner described some of the coffee’s characteristics: “We’ve knitted together a blend of three individual coffees from Brazil, Honduras and Indonesia in our unique, new, one of a kind espresso blend. It’s got an aroma that hints at freshly baked bread with doughy wholemeal notes and the cereal theme continues in the taste, leading to fruit and citrus on the finish, and a pom-pom on top!”
The special new blend is FairTrade certified with strong direct trade links. In the future, Ground aspires to reproduce the success of the Honduras Project.

Ground Espresso Bars are one of only a handful of coffee houses in the UK and Ireland who engage in direct trade with the communities that are producing their coffee. The direct trade model goes beyond the Fairtrade principles as Ground becomes proactively connected to the well-being of the coffee-growing community. Through regular reconnaissance trips to Honduras and an investment in intensive relationship building with the cooperative, Ground are pioneering a quality centric approach to supply chain management. Ground’s visits to the country of origin provide the opportunity to identify the needs of the local community, and subsequently fulfilling these have led to mutually beneficial outcomes including collaboration on new varietals and coffees, and higher quality coffee. These benefits filter into Ground’s product and service standards in NI and affirms the notion that “doing good is good business.”
Karen added: “We’re committed to improving the quality of life in our coffees’ country of origin, so it is very special that Omar visits us on the day that we release a new blend, Bobblehat, which originates from Honduras, Brazil and Indonesia.”

Omar, whose visit coincided with the Bobblehat launch, has been crucial to the success of Ground’s philanthropic education project in Honduras, which began in March 2015 and is forecasted to be finished early April. As part of an initiative to give back to its producers, growers and co-ops who produce coffee products such as Ground Espresso Bars’ trade-marked Purple Dragon blend, the company propelled funding for the construction of a new education hub in Honduras intended to provide an IT centre with 30 new computers for use by children and young people in the community. It is predicted that the centre will benefit 500 local school children and a further 500 young school leavers who otherwise would not have access to computers and higher education opportunities.

The original Honduras Project cost of $25,000 was 90% funded by Ground Espresso Bars and 10% through fundraising activities in its multiple outlets across the country. Upon recommendations from the University of Honduras, Ground were inspired to enlarge this initiative by transforming the small community centre into a remote learning hub, incurring a new support sum of $130,000. This project expansion was funded through donations to the Fundación, as well as the cooperative’s own contribution of $70,000 which is a testament to the community’s commitment to enhancing self-sustainability.

Director of Ground Espresso Bars, Karen Gardiner highlighted the importance of Omar to the company: “The Honduras project is changing the lives of this local community and Omar has played a key role in that. We have entrusted the overseeing and logistics of the hub’s construction to him and we rely on Omar for development and resources updates. The feedback that he relays improves Ground’s continued support of this initiative. Without Omar’s drive and dedication, the expansion of this project would not have been possible, he pushed the vision of the long-term value of higher education for this remote community and has been physically advancing its success. ”
For further information or to donate to Ground Espresso Bars Honduras Project go to www.groundcoffee.net or visit your local Ground Espresso Bars.

Article written by Sam Butler for Newsletter

Diners at top hotels and restaurants in the Republic are being given an opportunity to enjoy a unique delicacy from Co. Antrim.

Lough Neagh eels are turning up increasingly on menus there as a result of a link up with one of Dublin’s gourmet food businesses. La Rousse, Ireland’s gourmet food innovator is now marketing the delicious and rare eels from Lough Neagh, Europe’s largest wild eel fishery, to its high-end foodservice customers in the Republic of Ireland as well as across Northern Ireland.

Many leading chefs in Northern Ireland have been including the eels in their menus for many years. Michelin star chef Michael Deane, for example, included smoked Lough Neagh eel on his gourmet menu during his stint last week cooking for affluent diners at the St Regis Hotel in Bangkok, Thailand.

Lough Neagh Eels, based at Toome, is one of only three Northern Ireland products to have achieved EU protected name status, the first food from Northern Ireland to achieve this status. The others are Comber Early Potatoes and Armagh Bramley apples.
The fishery is now providing fresh and frozen eels, long prized by foodies in London as well as in the Netherlands and Germany, to La Rousse for its gourmet clients. The eels have been shipped fresh to Britain and the Netherlands for decades and were smoked to provide a popular street food in Amsterdam. They are also in demand at Billingsgate Market, the biggest seafood market in Britain.

The business, a fishermen’s co-operative, is now processing and adding value to the eels at the loughside fishery and has plans to launch a smoked product in the near future.
Lough Neagh’s Cathy Chauhan says: “La Rousse is an ideal partner because of its vast experience of working with leading chefs and also because of the company’s high end customer base.

“We are learning a great deal from the La Rousse team and its network of chefs about how we can supply the products that they wish. While we have experience in exporting fresh eels to the Netherlands and Great Britain, growing business in foodservice particularly in the Republic is a new development for us.”
And it’s business that Lough Neagh is keen to expand and has invested in processing and vacuum packaging technology and the development of innovative products for discerning chefs and diners.

The deal with la Rousse is an important step for the co-operative in helping it to realise its vision of becoming a supplier of fresh, frozen and smoked eel products for menus and dinner tables everywhere. Building this business will enhance the earnings of the 200 fishermen and their families who fish the lough in season.
The co-operative is seeking to build on the existing reputation for quality and outstanding taste of the Lough Neagh eel and is determined to ensure that the economic value of this unique natural resource continues to be developed sensitively, harnessing the products to the benefit of the business and the fishing families who supply the eels. To this end, the co-operative is also focused on conservation and careful management to ensure the long-term sustainability of the stock.

Clifford Webb, a La Rousse food manager, adds: “We are delighted to be working with Lough Neagh eels, a unique Irish product, in the development of business particularly in the Republic of Ireland. It’s a superb product.
“Eel, however, is a comparatively new product in the Republic, and what we’ve been doing is to create awareness there of this exceptional and versatile product among leading chefs. This has involved working closely with chefs and the team at Lough Neagh on the development of creative dishes using the Northern Irish eels.
“The agreement is also a further demonstration of our strategic focus on helping suppliers, especially artisan enterprises on the island of Ireland, grow business among the huge number of chefs in our extensive network,” he adds.

La Rousse has specialised in the supply of fine foods to premium food establishments since 1992. Based in Dublin, the company offers a wide range of fresh, seasonal and innovative produce from a network of producers.
Lough Neagh Fishermen’s Co-operative produces around 400 tonnes of eels annually and has long been committed to careful management of the fishery through rigorous conservation policies, including measures such as quotas, restocking and scientific research, which have helped to secure a viable and sustainable future for the eels, the fishermen and one of Northern Ireland’s exceptional gourmet foods.

Easter Monday 28th March, Marine Hotel, Ballycastle – 11am – 4pm

Easter Monday sees the beginning of a new season for Ballycastle’s own artisan food and craft market, at the Marine Hotel, with over 40 artisan stalls booked it’s bound to be an egg-citing day in Ballycastle!!

The Easter Market at the Marine Hotel is on Easter Monday the 28th of March from 11am – 4pm and has something for everyone!

Kids will enjoy taking part in the Easter egg hunt through the market, along with taking part in the ‘Design your own Chocolate Bar’ competition – we invite children and even adults to get creative with their designs – the winner will receive their own design on bars of chocolate created by the talented Geri Martin of the Chocolate Manor!
Children and adults alike may also enjoy having their portrait drawn by Caricature Artist Mark Bonello of I Do Caricatures.

We are also offering a midweek overnight stay for 2 at the Marine Hotel in April to everyone that attends the market on the day and signs up for our newletter!

Now known as ‘Naturally North Coast and Glens Market’, this vibrant community managed social enterprise will be travelling all along the North Coast from March until December, with markets at Cushendun, Bushmills, Portstewart, Portrush, Benone, Ballymoney and Limavady , as well as our flagship Ballycastle based markets – find out more on our website www.naturallynorthcoastandglens.co.uk

If you haven’t experienced the market yet, you have a treat in store. Whether you are looking for a unique gift, an original piece of artwork a tasty treat, or just wish to add something different to your family day out you will find the market has everything you want.

Archaeological evidence of eel fishing on Lough Neagh dates back thousands of years. The role of Lough Neagh Fishermen’s Co-operative Society Ltd., dates from the mid-1960s while evidence of commercial fishing can be traced back a few hundred years.

Prior to the establishment of Lough Neagh Fishermen’s Co-operative Society, the management and exploitation of Lough Neagh Eels was controlled by a consortium of off-shore interests. The then owners’ main interest was in harvesting silver eels and they were therefore not prepared to permit significant fishing in the lake for yellow eels since that would be reflected in the silver eel catch in due course.

In 1963 a group of forward-thinking fishermen under the guidance and leadership of the late Father Oliver Kennedy, decided that there had to be some means by which fishermen and their families would benefit in a more meaningful way from one of the greatest natural resources on these islands. So was born Lough Neagh Fishermen’s Co-operative Society, which is one of the longest surviving co-operatives in Ireland. In 1965 they acquired a 20% stake in the controlling group and just seven years later in 1972 gained outright control of the company and their own destiny.

In those early days many fishermen and members of their extended families were prepared to give up some of their meagre returns to help the Society establish new markets and conduct the business on their behalf. In return those people became the shareholders who would take the Society forward to the point we are at today some 50 years on.

From the very beginning, the Society’s objective has been to manage the eel industry on Lough Neagh in such a way as to provide a reasonable livelihood for the fishermen currently involved but also to build a sustainable and viable future for succeeding generations of fishermen.

In order to secure a future for the industry the Society has operated self-determined policies and measures aimed at the conservation of stocks for 50 years. Lough Neagh Fishermen’s Co-operative Society is the largest wild eel fishery in Europe.

Throughout Europe, there has been a decline in natural elver recruitment as far back as the mid- 1980s, the reasons for which are still unclear but are believed to be related to a number of factors, including climate change, hydro power installations, parasites and pollution. The basis of the Society’s future management strategy with regard to meeting the requirements of Council Regulation EC No 1100/2007 is incorporated in the Eel Management Plan for the Neagh/Bann River Basin District. The approval of this EMP is essentially an endorsement of the policies and procedures adopted by the Society over many decades. Restocking is clearly a key element of the approved Neagh/Bann EMP and is aimed at enhancing the recovery of stocks.

The award of PGI status to ‘Lough Neagh Eel’ is regarded by the local industry as a significant accolade recognising the heritage, tradition and authenticity of what are regarded as the best quality eels available in Europe. The Society has marketed its produce in continental Europe for 50 years and has developed a reputation for quality and reliability of supply. The main markets are in Holland, Germany and England.

The EU Management Plan identifies the eel industry on Lough Neagh as a responsibly managed fishery and as one which makes a significant contribution to conservation. PGI status identifies Lough Neagh Eel as an authentic, unique product with a rich heritage and tradition. The discerning customer can therefore identify with the brand on a number of fronts; – quality, sustainability and tradition.

 

Local Chefs love cooking with Eels. Paula McIntyre’s delicious Lough Neagh Fresh Eel with Soda Farl, buttered radish, roast & picked onion

 

Irwin’s Bakery is Northern Ireland’s largest independent plant bakery and is a family owned and run company based in Portadown, Co Armagh. We have been baking bread for over 100 years so bread making is something we’ve grown up with and are famous for like our Irwin’s Nutty Krust Plain Loaf, Irwin’s Softee and our Muffins and Rolls range.
Irwin’s continues to go from strength to strength not only in Northern Ireland but also with a strong presence across GB and Ireland. Employing almost 450 people locally Irwin’s have a growth strategy based on product quality, tradition and innovation and play a major role in the local agri-food sector and wider Northern Ireland economy.

Irwin’s products are based on traditional Irish recipes and baking methods, including original fermentation and slow-baking processes. Irwin’s Nutty Krust was launched in 1963 and is a firm Northern Ireland favourite. Since then, Nutty Krust has been loved by generations of families to the present day. Nutty Krust was given it’s name due to the crunchy top and bottom crust. The distinctive flavour of Irwin’s Nutty Krust comes from the 6 hour baking process. From mixing and fermenting the dough to the baking and resting of the bread, Irwin’s Nutty Krust is carefully baked to give the customer the best Batch Bread in Northern Ireland. So much so that Nutty Krust was voted by the Northern Ireland public, ‘Northern Ireland’s favourite product’!
Rankin Selection range of Irish Breads were developed in 2002 by Irwin’s Bakery and celebrity chef Paul Rankin. The range has quickly built up a loyal consumer base in the speciality breads market, becoming the top selling Irish bread in the GB.

In 2006, Irwin’s Bakery acquired traditional-style cake and tray-bake specialist, ‘Howell House’ to introduce a specialist home bakery category. Since then, Irwin’s have invested significantly in the division in order to enhance its artisan capabilities and identity, including a strategic rebrand in 2015. Supplying the multiple sector as well the convenience and independent trade, Howells has become a firm favourite within Northern Ireland with it’s number one selling product Jammy Joeys.

A Northern Ireland business, owned by a local family for over 100 years

In Ireland, it’s cold in Winter and raining in Summer, but no matter the weather we still love to indulge in our favourite dairy delight; ice cream. In fact, it’s the very rain that we often curse that allows Ireland to produce some of the creamiest ice cream available, no more so than at Glastry Farm. In the book of Irish place names, Glastry translates as ‘the townland of the green pastures’, and it is the milk produced on those clover-rich grasslands of the Ards Peninsula infused with the finest local ingredients that makes Glastry Farm Ice cream so special.
“The run-up to Christmas equals and surpasses the mid-summer season for sales“, says Will Taylor of Glastry Farm, who’s family have been farming on the land in Kircubbin, County Down since 1856. In 2007, they began producing a range of ice creams, and have scooped much more than ice cream since then, winning a number of awards for their dreamy, dairy desserts. Just as the best of the cream rises to the top of the milk, the milk from Taylor’s pedigree herd sits in the top 1% of quality in Northern Ireland. It’s superiority allows them to avoid using any heat treatment in the ice cream making process. “High quality raw materials are the fundamental of a high quality product. Our dairy herd are the engine of the ice cream plant“, says Will.

This production is a real family affair, with Will and his wife Cynthia at the helm of production, and son Gareth running the farm, the sixth generation of his family to do so. Unlike other farms which outsource the production of their dairy products, Glastry’s ice creams and sorbets are truly homemade; handmade every day in family’s converted milking parlour. This means Glastry can boast zero food miles from cow to tub and a minimal carbon footprint.

Collaborating with chefs and local producers Glastry are constantly churning ideas that turn into award winning products. Their 18-strong range of Glastry Farm Ice Creams includes Strawberry Stracciatella, Chocolate Heaven, White Chocolate & Blackberry and Rhubarb & Custard, shunning additives and colourings and championing the use of local ingredients and producers where possible. Will says, “We seek to identify fruits, plants and products from around the Island and turn them into ice cream flavours.”

Indeed, one of their most unique flavours is inspired by a County Antrim speciality; Yellowman Honeycomb, a honeycomb toffee product sold once a year at the Ould Lammas Fair in Ballycastle.
Challenged by the National Trust to create an ice cream themed on the gardens of nearby Mountstewart House they came up with Raspberry & Lavender. “The lavender was the pot-pourri for the Lady Londonderry’s bedroom and the raspberries came from the walled garden for the mansion house”, explains Will. They now count Prince Charles among their fans after he sampled the unique flavour during a visit to Mountstewart in 2010. Their Ling Heather Honey Ice Cream, made with an exquisite organic honey produced from ling heather, a unique plant grown by the Sperrins in Co. Londonderry, is not only tinted a golden hue but won gold at the Great Taste awards 2015. Another floral favourite Lavender & Honey, features organic lavender and honey from world champion and local honey maker Dr. Norman Walsh.

For the more mature palate Glastry have teamed their milk and cream with some of Ireland’s favourite tipples. “We produce an Irish Stout ice cream based on Guinness Extra Stout, indeed, we have a limited edition Yanaroddy Ale ice cream from County Donegal for the Rathmullan House Hotel”, says Will. Most recently they partnered with the Teeling Whiskey Company to create a vanilla and toffee flavoured ice cream, cut through with the taste of Teeling Small Batch Irish Whiskey.

In 2010, Glastry Farm Ice Cream responded to consumer demand for more healthful products by introducing a range sorbets; Lemon, Raspberry, Champagne, Apple Snaps and the superb Pear Sorbet, made with local pears, all of which have gone on to win medals. Will explains their plans develop the range in 2016 with gluten-free, dairy-free, egg-free and low fat sorbets, though the taste “we have probably one of the highest inclusion rates of fresh fruit in a sorbet on the market at the moment”.

As well as selling in a choice selection of shops and supermarkets across the island of Ireland, all these products have graced the menus of the most prestigious venues and menus, including some of the top National Trust and Taste of Ulster restaurants and other hotels and restaurants across Ireland. The small batch production means they can also create bespoke flavours for weddings and events, often accommodating unusual requests. “One was to make gorse ice cream, which grows all over Ireland and down every laneway. It has a distinctive coconut smell, particularly after a spring shower of rain. We attempted to capture this taste and the bright yellow colour in an ice cream. We harvested buckets of gorse flowers. The result was mouth-watering but no-one would offer to pick gorse flowers ever again”, says Will.

Personal touches like this are just the cherry on top of Glastry Farm’s commitment and dedication to infusing quality, local ingredients into every tub. A dedication that starts with their herd, who are treated like an extension of the family. One cow in particular; she’s pink and graces and grazes every tub of Glastry Farm ice cream, “we fell in love with the pink cow the first time we seen her”, Will adds with a smile.