Article written by Sam Butler for Newsletter 08/02/2016

Northern Ireland’s oat miller and cereal producer, White’s, best known for its iconic Speedicook porridge, is among our most successful and innovative food businesses. It has developed an impressive portfolio of porridge oats and oat based cereal products, many of which have won UK Great Taste Awards.

White’s has been milling oats in the same site in Tandragee, Co. Armagh since 1841 and has a rich heritage, tremendous provenance and a devoted following built up over the past 175 years. One of Northern Ireland’s oldest food brands, White’s is now part of the Fane Valley Group in Armagh, the leading local farmers’ co-operative.

Raymond Hillman, an agronomist who heads up the Growing Group at White’s, plays a key role in the company’s strategic focus on quality and innovation through its longstanding collaboration with local growers. He’s also been involved in an extensive research programme to raise the quality standards of crop growing here, to ensure the best oats for White’s and in turn deliver worthwhile rewards for local farmers.

“My approach is based on a conviction that the best way to get results that benefit the producer and growers is by working as closely as possible together. We have access to the latest research from Agri-Food and Biosciences Institute in Northern Ireland, the Home Grown Cereals Authority and University College of Wales at Aberystwyth, a centre of expertise in cereals, and we are passionate about working with our growers to help them to increase their yields and, of course, returns for their commitment and expertise,’’ he says.

“This involves working together in assessing the characteristics of new varieties and in other areas such as nutrition, weed control, soil management, environmental issues, growing and drying techniques and how best to store the harvest. It’s a very exacting and sophisticated business.”

Raymond has a wealth of expertise gained over four decades. He studied agriculture at Greenmount and the West of Scotland Agricultural College, and subsequently gained a masters in marketing and a BA in business studies from Ulster University.

He adds: “Consumers may not be aware of the time, and effort by White’s, and its farmers in the growing and milling of oats to make quality porridge, granola and oat snacks. For instance, we are now using time-lapse cameras to monitor the full growing cycle and provide additional data for our research. It’s another aspect of the authenticity and provenance underpinning White’s products.’’

Oats are sown both in autumn and in early spring. By August the grains are ready for harvesting.

Oats tend to do well in Northern Ireland because of climatic conditions such as the cooler temperatures, longer summer days and higher rainfall that allow the grains to swell naturally to provide a bright plump oat suitable for milling.

“Our focus is on purchasing the best quality oats for White’s milling operation which deliver the unique taste and texture synonymous with White’s porridge oats,” Raymond says. “We look at the quality of the kernel content, the bushel weight and hullability.

“Quality is vitally important as White’s has achieved British Retail Consortium accreditation which focuses on quality at all levels of the business and is an essential requirement for companies wishing to sell to multiple retailers in Britain and abroad.

“The focus on delivering the highest standards from ‘farm to fork’ is crucially important. The ingredients in White’s products are fully traceable and reflect its provenance values.

“White’s porridge oats and oat based cereals are grown to exacting standards which come from the strength of our partnerships with the local farmers who grow our oats.”

White’s Oats is among Northern Ireland’s fast growing cluster of companies successful internationally. The company sells to major retailers in the UK, Republic of Ireland and other parts of Europe as well as Hong Kong, Malaysia, the US, the Middle East. It has developed an extensive portfolio of oat-based products including a variety of porridge oats as well toasted oat snacks and granola.

Proper butter takes time, skill and knowledge and that’s what Will and Allison Abernethy inherited from Allison’s Dad – Norman, when they started making butter by hand in 2005. Now this traditionally hand crafted butter graces the tables of top restaurants and the shelves of high end shops all over the UK and Ireland.
In terms of flavour and creamy texture, this labour intensive product stands head and shoulders above commercial butter brands and they have multiple awards to prove it.

That all-important cream comes from cows that graze on the lush green grass of the Lagan Valley. It is churned until it separates into butter and buttermilk and then washed by hand with cool, clear water to remove all traces of buttermilk.

Pure and additive free, a simple pinch of salt completes the process before it is patted by hand into their distinctive rolls and hand-wrapped. They are the only butter makers who still use the old traditional wooden butter pats to work and shape their butter.

Click here for further information on Abernethy Butter.

Pictured (L-R): Amy Bonnar is pictured with Barry Heaton Head Chef and Terry Reilly, Head Barista at Canteen

Formerly located in Belfast’s Saint Anne’s Square, Canteen has opened its new kitchen café on the Belmont Road. The award-winning eatery promises to bring the same dedication to exceptional coffee and fantastic food to its new home.

Exciting times lie ahead as the team is bolstered with the addition of the multi award-winning and inspirational Chef, Joery Castel, owner of the Boat House, Bangor, which was recently recognised in The Sunday Times Top 100 Restaurant List. Consulting on the new venture, Joery brings his internationally acclaimed flair and inspiration to the more casual eating experience at Canteen’s Kitchen Café, as he does to The Boathouse.
Speaking about the new venture, Barry Heaton Head Chef said “Our ethos has and always will be to source our products locally and seasonally where possible and we hope our diners will enjoy the menu we have created from local produce which is very keenly priced.”

The newly crafted menu will feature producers, including Abernethy Butter, Leggygowan Farm Goats Cheese, Cavanagh Free Range Eggs, Rockvale Farm Chicken, Coffeys sausages and Clandeboye Estate Yoghurt.
Canteen will be offering an ‘All Day Menu’ and promises is everything you would expect from a Kitchen Café, whether it’s something light or something hearty that takes your fancy.

You might have difficulty choosing from the Boathouse Seafood Chowder, Chickpea Falafel, Smoked Salmon Linguine or the chef recommended Hearty Venison Stew.

Canteen has long been renowned for providing exceptional coffee, and in 2013 was listed as one of the top 50 coffee houses in the UK. The new venue will continue to host the ever-popular Coffee Masterclasses and Canteen Supper Club as well as a range of other new events, soon to be revealed.

This child-friendly venue will be a welcome addition to the bustling Belmont Road and with an extensive menu, including Gluten Free and Vegetarian, free Wi-Fi with fantastic event and conference facilities. There is even a dedicated children’s area with a selection of toys and books to keep the little ones amused.
Canteen, Belmont Road is open Mon – Wed 8.30am-5pm & Thurs – Sat 8.30am-8pm and is located at 10 Belmont Road, Belfast, BT4 2AN. Evening opening invites diners to ‘Bring Your Own Wine’ on Thursdays, Fridays and Saturdays from 5pm.

For further information please call 028 9067 3136, or email: info@canteenbelfast.com or follow on facebook.com/canteenbelfast and Twitter: @CanteenBelfast . Visit www.canteenbelfast.com for the full offering.

Pictured: St Catherine’s College Armagh teacher Frances Meeney, whose pupil Cassi Morrison won the competition for her Lamb with herb crust, roast vegetable and mash.

An Armagh student has been crowned School Chef of the Year at Mullahead Ploughing Championships.
Cassi Morrison represented her school, St Catherine’s College Armagh at the event and was awarded the trophy after competing in a live ‘cook off’ with five other finalists. The other finalists attended Banbridge Academy, Killicomaine JHS and St Patrick’s College Banbridge.

The initiative, led by Tesco Northern Ireland and Mullahead Ploughing Society, was designed to uncover the culinary skills of local students and inspire them to use and enjoy the fresh food produce that is, quite literally, on their doorsteps.

Nine schools and 34 students in total from across Northern Ireland entered the competition, which required contestants to prepare a main course using as many local ingredients as possible from Tesco suppliers.
The six finalists cooked their dishes which were then judged on value for money, the number of local ingredients used, taste and creativity, by a team of hungry judges.

Cassi, who cooked a delicious lamb with herb crust and roast vegetables, will receive £1000 award for her school, as well as a tour of Irwin’s Bakery for her class and £100 for herself. The six finalists all received a £50 gift voucher to spend at Tesco Northern Ireland stores.

The contest is part of Tesco Northern Ireland’s ongoing commitment to supporting local schools and educating young people on the rich heritage of food and drink in the region.

Caoimhe Mannion, Tesco’s Marketing Manager in Northern Ireland, said: “This is a fine example of education and industry working together to further support our local suppliers.

“We feel this competition was a great way for the students to unleash their culinary and creative skills, whilst learning about the quality produce we have on our doorstep, and acts as an engaging reminder to families to support local suppliers and celebrate the wealth of produce we are lucky enough to have on our doorsteps. Well done to all the finalists – the judges thoroughly enjoyed the dishes.”

Enterprise, Trade and Investment Minister Jonathan Bell has welcomed the export ambition of Linden Foods during a visit to its Tyrone headquarters.

Owned by Fane Valley Group, the award winning meat processor is planning to expand into new markets and double export sales with its new premium brand of Turf & Clover products. The Dungannon based company launched its new brand portfolio of beef, lamb, poultry and pork meats to trade buyers at Anuga 2015 and is now following up on several leads across Europe.

Jonathan Bell said: “Linden Foods Limited is a market leader within the Northern Ireland fresh meat processing industry and makes a valuable contribution to growing our agri-food industry. The development of its Turf & Clover range demonstrates Linden’s commitment to innovation in order to remain profitable. Linden’s export ambition reinforces the company’s passion to expand its international presence and leverage the profile of its award winning produce during Northern Ireland’s Year of Food and Drink 2016.”

Linden Foods services a range of retail multiples, convenience food manufacturers and the wider meat packing industry in the UK and Europe.
Gerry Maguire, Managing Director of Linden Foods said: “Profiling our Turf & Clover range at Anuga was tremendously successful for us and gave us an unrivalled platform to strengthen Linden’s worldwide reputation for our finest Irish meat cuts.

Our customers appreciate our Fane Valley Co-operative roots and our 100 year history of supplying for and to the farmer. Visitors to our stand at Anuga were quick to identify with the key messages underpinning the new range and the fact that our beef comes from exceptional breeding farms in Ireland with a short and integrated supply base. They fell in love with our green land and the island’s geographic location, lush grass and wet weather conditions, which are unique and assist in producing an animal of the utmost quality.”
Gerry continues: “After a challenging couple of years in the sector our sales outside the UK have stayed relatively stable at £42million for 2015 complimented by new export contracts to countries such as Germany, The Netherlands, France, Denmark and Finland.

We have high hopes for Turf and Clover internationally and our sales team have set targets for entering new markets for the forthcoming years, with customers from Dubai, Malta and Romania all extremely interested in Turf and Clover.”

Article written by Food NI CEO Michele Shirlow for Farm Week.

Top marketers recommend ‘Influencer Marketing’ as vital, in other words focusing on the key individuals who can best spread your message. One of Food NI’s goals in 2016 is acting as a host to leading food and drink writers who are keen to see and experience what Northern Ireland producers, especially artisan enterprises, are developing. In this role we’ve briefed many of the top writers from Great Britain and the Republic of Ireland about our food and drink producers and our superb restaurants.

Food NI is building connections with these key influencers in neighbouring markets because they offer huge business opportunities. Great Britain, for instance, imports around £40 billion worth of food and drink annually. Winning even a small slice of this business would provide enormous benefits for our companies. Building strong relationships with key influencers is a major element in our drive to help companies to grow sales. A coherent and consistent approach to this is the best way to support growing companies and we work very closely on this with Tourism NI.

Last week we hosted three key influencers, Pete Brown – a native of Somerset and leading cider expert who visited County Armagh, Charlie Turnbull, a cheese aficionado who sells artisan cheeses from his shop in Devon and advises P& O on food to serve on top cruise ships – he spoke in Derry, and Valentine Warner, TV chef and a key influencer on the London food scene. He was at Belfast’s Focus on Food. All left with a positive impression of our food and drink offering here, each wanting to return and each leaving behind some wise guidance for the small producers they met. All were unanimous in their view that our food landscape here is surprisingly different from the food scene in Great Britain.

We also have especially close relationships with prominent food journalists such as MasterChef judge Charles Campion, Xanthe Clay of the Daily Telegraph and the Guardian’s Fiona Beckett. Another recent visitor and friend to Northern Ireland, Lucas Hollweg, produced a five-page special in the prestigious Delicious magazine, one of the most important UK magazines for foodies. Hollweg’s excellent piece – The Northern Ireland You Need to Know – will certainly have encouraged the magazine’s readers to look for our food in their stores and to consider travelling here to experience the best of what our producers have to offer.

Pete Brown, one of the leading experts on cider and craft beers, certainly knows his cider and where to find the best apples. We introduced him to many of our leading cider producers in Armagh at the Heartland Food Forum. Pete wrote and an important magazine feature in Britain – How Northern Ireland is becoming a player in the cider market.

Pete found that our cider tends to be different from Britain in that producers here use 100 per cent pure apple juice, much of it from tart Bramleys – without concentrates, “something few commercial-scale English cider makers will do”. He added that Northern Irish ciders are “a mix of eaters, cookers and cider apples and, as such, they’re a little more open and appley than cider from the west of England, with a tart, refreshing sharpness”. His conclusion, great for Northern Ireland, is that there is a “new kid on the cider block. Check it out, and share in the optimism and momentum that’s about to redefine our perception of Northern Ireland”.

So, observations of Northern Ireland are changing throughout Britain – driven by an ever-growing band of supporters and influencers. Much has already been achieved.

The challenge, of course, is to ensure that readers – and other consumers – find it as easy as possible to buy our food and drink. We need to intensify and co-ordinate efforts to present and promote our products, especially those from artisans and smaller producers, in Britain as well as the Republic.

We’ve a great deal more to do but we are using Year of Food and Drink as a magnet to attract many more visitors to help us build momentum throughout 2016 and beyond. We’ll be focusing on developing new contacts and on consolidating our relationships with existing influencers in helping to position Northern Ireland as an ideal tourism destination and as a source of innovative and outstandingly tasty food and drink