Foods from two Northern Ireland producers have been named among Britain’s top
brands 2025-26 by an influential artisan magazine.

Fine Food Digest, a publication from the Guild of Fine Foods, the organisation which
runs the Great Taste Awards, the UK’s leading annual food and drink quality
competition, named artisan products from Forest Feast, a brand from Kestrel Foods
in Craigavon, and a balsamic vinegar from Burren Balsamics among the UK’s top
brands.

Forest Feast was named joint third in the Chocolate and Confectionery category for
delicious chocolate covered nuts and dried fruits like sour cherries and almonds for
“managing to straddle independent and big retailers with its strong, modern branding
and a reasonable price point”.

Bronagh Clarke, Kestrel’s marketing director, described the recognition as “another
hugely important endorsement in our most important marketplace and one in which
we have enjoyed considerable success in last year. It positions us for further growth
in the current year.”

Burren Balsamics of Richhill, near Portadown was named in Oils and Vinegars for
its Blackberry and Thyme infused Balsamic Vinegar of Modena, which judges
described as “a three-star, rich glossy, dark vinegar with blackberries and the
producer’s own garden thyme”.

The judges “praised the ruby red liquid for its fresh thyme balanced out with the
vinegar’s sweet acidity, marrying without overpowering the fruit”. They said it would
be “so versatile not just for gravy but to drizzle over salads, as a dip for bread”.

Suzy Hamilton Stubber, founder of Burren Balsamics, a business she now runs with
chef Bob McDonald, said: “We are delighted by the comments from in the survey
about one of our products. These important remarks will help as we seek to build our
market share in Britain.”

Companies featuring in the Best Brands survey were nominated by buyers in delis,
farm shops and food halls across the UK. They were asked by Fine Food Digest to
name their top selling brands in the survey carried out in the last quarter of 2025.

I have fond memories of watching the River Cottage programmes featuring Hugh
Fearnley-Whittingstall on organic food and self-sufficiency on Channel 4 that were
aired now more than 20 years ago. The programmes were a tremendous inspiration
as Hugh left a career in London to pursue an ambition of self-sufficiency, growing his
own vegetables and rearing animals on a small holding in Dorset

In 2004, the River Cottage brand left the original holiday home to follow Fearnley-
Whittingstall’s progress as he set up a new business from old dairy buildings near in
the county. Subsequent series charted his development as a small holder
environmental activist and local food champion.

Now a successful businessman, chef, BAFTA-winning broadcaster, writer, and
environmental pioneer, Hugh has agreed to be a keynote speaker to farmers, chefs
and food producers, at this conference next week, highlighting Northern Ireland’s
food strategy framework.

This important policy, part of our programme for government, is a vital roadmap for
everyone including chefs, agrifood and drink producers. Several chefs have
confessed that Hugh was a major inspiration for them early in their career, with his
‘just do-it’ attitude. I look forward to catching up with Hugh’s current thinking on
issues like health, sustainability, waste elimination and local sourcing.

In addition to his broadcasting, Hugh has authored a series of publications about
ethical food and seasonal eating from local sources. A vocal advocate for
sustainable food, he is involved in campaigns against overfishing, plastic pollution,
and promoting better food systems. Hugh emphasizes cooking from scratch,
understanding where food comes from, and reducing environmental impact,
encouraging everyone to eat more plant-based foods.

He’s a pioneer in the “grow-your-own” and ethical food movement in the UK, using
the media to make sustainable living accessible and appealing.  He describes
himself as an omnivore who focuses on plant-based cooking. His latest publications
focus on health, and of course he is a judge in the BBC Food and Farming Awards
which are coming to Northern Ireland this October.

We look forward to welcoming Hugh to this important event in Hillsborough Castle
where we have been holding important dialogues with farmers and food producers, I
am sure that he will be able to associate with many of the themes in the strategy and
associated action plan which the Department for Agriculture, the Environment and
Rural Affairs (DAERA) has developed with input from the wider industry.

We’ve been privileged to work closely with DAERA on the strategy and action plan
on initiatives such as gaining feedback from the industry, including the interactive
workshop with Hugh. Other speakers at the event include Sheila Dillon, long-time
host of BBC Radio’s Food Programme and celebrated organic farmers Angus and
Charlie Buchanan-Smith from Edinburgh, Scotland. They will be speaking to industry
representatives and companies at Food at the Heart of Our Society: A Prospectus
for Change.

We’ve been able to use our extensive network of local food producers – with support
from the Rural Food Programme – to promote this ground breaking strategy, as well
as the event at Hillsborough Castle.

As well as helping to accelerate the growth of the industry, which currently
contributes around £8 billion to the economy and employs around 100,000 people,
Food and Drink has a wider role to play in the health and wellbeing of the wider
community, supporting sustainability and preserving the environment – themes that
have underpinned Hugh Fearnley-Whittenstall’s visionary approach at River Cottage
and other activities.

While the industry, especially our farmers, are conscious of the importance of
sustainability and environmental preservation, many may not know how best to
develop and implement these effectively over the long-term. There is much we can
learn from Hugh and the other speakers.

The strategy, they will be dealing with, focuses on a “transformed food system” by
2030, emphasizing health, sustainable economic prosperity, food culture, natural
resource protection, education, and supply chain resilience, aligning with green
growth goals, with key actions including public procurement changes and support for
healthier product reformulation. It’s a very broad canvas and it’s vital to protect future
generations.

Lovers of gin and vodka in India, one of the world’s most dynamic markets for spirits
can now enjoy award-winning products distilled on the banks of picturesque Lough
Erne in Fermanagh.

A FoodNI member, Boatyard Distillery, famed in Britain and further afield for its
unique double-distilled gin, has recently expanded into the Indian market, partnering
with Dutch Courage Spirits for distribution.

Declan McGurk, Boatyard’s managing director, says the distribution deal will initially
focus on leading bars, restaurants, and hotels in key centres such as Mumbai, Delhi,
Goa and Karnataka.

“Boatyard Distillery’s products are part of a broader push by UK beverage
companies into India, following a new trade agreement between the two countries.
Boatyard’s management recognise how important it is to build relationships in export
markets like India.

“Growing export sales is something that really takes time, and you’ve got to build up
a rapport and relationships. India is very relationship focused,” adds Declan.
India’s spirits market is booming, driven by rising incomes, and a young,
experimenting consumer base, with strong interest in quality whiskey and gin,
expanding beyond traditional choices, and increasing demand for quality local and
international brands.

“Key trends include the rise of craft spirits, increased female participation, and a shift
towards more diverse categories like agave spirits and premium Indian-made
spirits. The market is experiencing robust growth, with projections indicating
significant expansion in value by 2030. Gin is the fastest-growing spirits segment.”

The new business follows Boatyard’s recognition in the influential global bartender
awards, reflecting the popularity of its double gin among bar professionals for quality
and sustainability. The gin was named the world’s second most-trending gin brand in
the Drinks International Brands Report 2025, a ranking based on surveys of the top
100 bars globally. The distillery was awarded the No. 6 spot overall in Drinks
International’s Bartenders’ Choice rankings for 2024. 

The recognition in these reports is highly valued by the company because it comes
directly from industry professionals in top bars worldwide, including the iconic
American Bar at the Savoy Hotel in London.