Eggstra Special Free Range Eggs!

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Located on the Fermanagh-Monaghan border in the town-land of Cavanagh at Newtownbutler, John & Eileen Hall have been quietly going about developing their free range egg business. With a farming background the couple have transformed what was a 29 hectare (70 acre) beef and sheep enterprise in 2002, into a thriving rural business which produces over 800,000 dozen free range eggs annually. The farm currently has four hen barns which are entirely free range. Hens have freedom to roam in the large fenced paddocks, which are dotted with mature oak, ash and chestnut trees. Additional woodland has also recently been planted which will act as shade as it matures. The tranquil fields around the barns are ideally suited for hens as they can forage during the day and return to the safety of their individual barn perches at night.

The green and yellow “Cavanagh Free Range Egg” packs are a common sight in local shops however their availability has spread far beyond the green fields of Fermanagh, into independent retailers, markets and restaurants throughout the UK and Ireland. The Hall’s pride in the quality of their free range eggs is clear for all to see who visit the farm. Although the enterprise may be relatively small-scale in comparison to the size of many industrialised egg producers, the emphasis on high welfare standards and a quality product is really starting to produce dividends and make Cavanagh Free Range Eggs stand out from the crowd. John noted that “people like to know where their food is coming from and this gave us the confidence to focus on creating an artisan free range egg brand” In August 2014 Cavanagh Free Range Eggs were awarded a “Great Taste Gold Star Award”. Great Taste is organised by the Guild of Fine Food and is the acknowledged benchmark for specialty food and drink.

As the egg market developed over the last number of years Eileen and John’s confidence in the Cavanagh brand was clear to see as they constructed a purpose built packaging centre. The business was accredited by SALSA (Safe and Local Supplier Approval) in April this year. This involved rigorous audit checks to achieve this high standard. The new packaging centre has greatly improved the efficiency of their operation, freeing up more time to focus on other aspects of the enterprise. Recent expansion has also allowed the business to employ three full-time staff in addition to family members who are involved in the business. The couple’s two young sons Brian and Aaron also have a keen interest in the hens and help out on holidays and at weekends.

In 2012 Eileen and John participated in CAFRE’s Diversification Challenge, Business Development Course. Commenting on the course “it gave us the confidence to move the business forward and meeting other farm families experiencing similar issues in developing new businesses was invaluable. We also moved to a computerised book-keeping system which has significantly reduced the time spent, on what was previously a manual task. Something that often kept us up into the small hours of the morning”. The business has also recently launched its new website www.cavanaghfreerangeeggs.co.uk to promote the brand. So, John and Eileen look forward to the continued development of their business and really appreciate the help and support that they have received from CAFRE’s Rural Enterprise Team.

If you are interested in finding out more about farm diversification options and support available through CAFRE, please contact Eamon O’Harte CAFRE, Rural Enterprise Adviser. Tel 028 66343100 or e-mail: eamon.oharte@dardni.gov.uk

NI PORK GETS TESCO STAMP OF APPROVAL

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‘Assured Origin’ Campaign Launched to Promote Local Industry

The Ulster Pork and Bacon Forum has devised the ‘Assured Origin’ scheme to promote Northern Irish pork products to shoppers throughout Northern Ireland. The scheme is a voluntary code of practice for the labelling of pork products – designed to communicate to shoppers that the sausages, bacon or cut of pork bearing the label has been produced in its entirety in Northern Ireland to some of the highest possible standards throughout Europe.

The Forum recognised shoppers in Northern Ireland want to know where their pork products come from and are keen to support the local industry. As a result an advertising campaign is being rolled out to encourage consumers to look out for the ‘Assured Origin’ label when shopping in supermarkets, convenience stores or butcher counters.

Norman Robson, Chairman of the Pork & Bacon Forum comments: “The ‘Assured Origin’ label guarantees that the product it appears on – from pork chops to shoulder of pork – is wholly produced here in Northern Ireland to the highest possible standards. We are incredibly proud of our meticulous standards, our industry and the role it plays in our economy. We are also delighted Tesco and other major retail partners are supporting our campaign by stocking locally produced pork. Shoppers should look out for the label and enjoy what is arguably the finest bacon, sausage and fresh pork produced in Europe.”
The pig farming industry makes a significant contribution to the agri-sector in Northern Ireland sustaining over 400 farming families and 2,000 local jobs. The ‘Assured Origin’ label has been developed to help the local industry produce clear, consistent and unambiguous labelling to promote Northern Ireland Pork. The label tells shoppers that the product has been inspected, conforms to industry standards and that the producers and processors have committed to routine surveillance and ongoing spot checks.

Cliff Kells Tesco NI’s Commercial Manager comments: “Our commitment to the local food industry through the Tesco Taste Northern Ireland campaign is well documented. We wholeheartedly embrace NI Pork’s ‘Assured Origin’ scheme as it lets our shoppers know that Tesco-brand pork products are reared and produced in Northern Ireland. We believe our customers have a right to know where their food comes from and this campaign helps customers make informed choices about the origin of their pork products.”

The ongoing Tesco Taste Northern Ireland campaign is supporting the ‘Assured Origin’ scheme, re-enforcing its commitment to local produce in a month long period of promotions and events that helps showcase local suppliers and supports the burgeoning food sector in Northern Ireland.

Assured Origins labels will be on NI Pork products across Tesco stores nationwide from September 1st 2014. Look out for the label in chill cabinets throughout Northern Ireland.

For all the latest news, top tips and recipes you can like us on Facebook at NI Pork or follow us on Twitter at @nipork.

Food for Thought at European Heritage Open Days – Saturday 13th and Sunday 14th September

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Our lush green grass gives us some of the best dairy and meat products in the world. Our breads and sweet treats have been honed over centuries of Food NI has teamed up with the Environment Agency this year to bring you a series of free talks (and samples, of course) about food in iconic buildings.
There’ll be pancakes and sodas on the griddle at Arthur Cottage in Cullybackey on Saturday 13th 1-4pm. Sample some of the creamiest yoghurt around at the Victorian mansion on Clandeboye Estate in Bangor on Sunday 14th 11.30-4pm. This is our only locally-produced cows’ milk yoghurt from an award-winning herd.
Will Taylor’s unctuous Glastry Farm ice-cream is a firm favourite on the menu at the Slieve Donard Hotel in Newcastle. The man himself will be there on Sunday 14th to explain how he uses the local larder for flavour inspirations like Raspberry and Lavender and Pear Pear Sorbet. He’ll have lots for you to taste too. There’ll also be a talk on the history of this fine building. For bookings, contact 028 4372 1002.
At Hastings Ballygally Castle, (Sunday 2pm) you can explore the 17th building and walled garden before Head Chef Sanjay Raghav creates and presents recipes also using Glenarm Shorthorn Beef and Dorset Pedigree Lamb from the nearby Glenarm Estate. Adrian Morrow from the Estate will also be on hand, and there will be samples. Booking required, please telephone 028 2858 1066.
You can find out about Sir Hans Sloane, the inventor of chocolate at Killyleagh Library on Saturday 13 & Sunday 14 at 1.30pm & 3.30pm. You can also take the Sloane 35 Pre Chocolate Festival Tour. Local historian Clive Scoular will be in costume as Hans Sloane. Booking required, please telephone 028 9054 3022.
Down at Hilden Brewery in Lisburn, the secrets of brewing will be revealed at what is Northern Ireland’s oldest independent brewery. It’s the former home of the Barbour linen barons. Saturday 13 & Sunday 14, 12 – 1pm Booking required for free brewery tour, telephone 028 9054 3022 (over 18s only).
Make sure you don’t miss out on a place by calling the numbers above and get your taste buds ready.
Slieve Donard Glastry farm (2)

Comber Farmers’ Market – Thursday 4th September

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Come along to Comber Farmers’ Market on Thursday 4th September!
There will be a wide selection of local produce – vegetables, oils bread and some lovely macaroons!
This will take place from 9.00am – 1.30pm in St Mary’s Parish Church Car Park, The Square, Comber.
We look forward to seeing you there.
Please click the link below for more information.
Comber Farmers’ Market

Hastings Hotels Launches Edible Roof Garden!

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Confirming their commitment to sustainably sourced produce

Hastings Hotels, Northern Ireland’s finest independent hotel group are passionate about food and believe that eating is one of life’s greatest pleasures. Due to this strong belief, they pride themselves on sourcing only the highest quality produce for use in their restaurants, from breakfast buffets to fine dining and gourmet menus. The culture of ‘local is best’ underpins all Hastings Hotels’ menus and showcases the very best of Northern Ireland’s seasonal larder and heritage from a select group of local and artisanal suppliers. The outstanding quality and flavour that differentiates this produce ensures that every dining experience is as delicious and special as possible.

Food Provenance
The commitment given by Hastings Hotels to locally sourced produce is reinforced across their six properties with two little booklets available for diners to read. These give more details on their local sourcing policies and share suppliers’ stories, allowing guests to see the care, quality and local expertise that goes into every meal. An example of the award winning produce you will find in any of the Hastings’ restaurants includes Clandeboye Estate Yoghurt, the only yoghurt made in Northern Ireland, created using milk from Clandeboye’s award winning herd of Holstein and Jersey cows and Carnbrooke Meats Honeybee Sausages which are a unique blend of pork, spice and Mourne Heather Honey.

Edible Gardens
Hastings Hotels are also pioneering their local produce quest, with the installation of special edible herb gardens in all six of their hotels. The latest addition is the edible herb roof garden on the top of the world famous Europa hotel right in the bustling city centre of Belfast! In a world where customer demand for information on how and where food originates from is on the increase, Hastings endeavour to use fresh local ingredients sourced responsibly and sustainably, ensuring a low carbon footprint wherever possible. By investing in on-site gardens, the culinary teams at the hotels can ensure an abundance of seasonal produce on a daily basis, right at their fingertips! The development programme of herb and edible flower gardens began last year at the 5* Culloden Estate & Spa in Belfast. The initiative was so successful and well received by guests, that similar herb gardens have been created at all of the Hastings properties and expanded upon, with new additions including rhubarb beds and Chilean guava bushes!

Howard Hastings, Managing Director of Hastings Hotels commented: “These new herb gardens illustrate our continued dedication to food provenance. The island of Ireland has a proud heritage of farming and fishing, resulting in an abundance of sensational produce and we at Hastings Hotels are striving to give all our guests a true taste of this in everything we serve. When sourcing our food, we look for produce which stands out from the rest – from where it originates, to the way it is produced and for its flavour”

The Europa Hotel was the last of the properties to develop green fingers and is now the proud home to its own herb gardens and greenhouse. The greenhouse will be used to grow micro-herbs and pea shoots for the hotel from April to October. Raised beds have been planted with rhubarb, bay trees, thyme, rosemary, parsley, sage, coriander and chives for the chefs to use across many of their popular dishes and even in cocktails in the bars! These fabulous, productive herb gardens allow guests and diners alike to enjoy the freshest ingredients with the lowest carbon footprint and food miles around!

To experience the finest northern Irish culinary delights visit a Hastings hotel!

The Europa Hotel (www.hastingshotels.com; 028 9047 1066) offers B&B accommodation in the heart of Belfast from £55 per night (based on 2 people sharing).

Survey says attraction offers Titanic incentive to visit Northern Ireland

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An independent survey has found that many visitors to Titanic Belfast cited the visitor attraction as the ‘main or very important’ reason why they came to Belfast and Northern Ireland.

The survey, conducted during periods of the traditional low and high tourist seasons, was led by MillwardBrown and commissioned by the Northern Ireland Tourist Board.

More than 1,200 visitors were questioned for the survey between February and August 2013 from all over the world -North America (18%), Europe (8%), Great Britain (25%), Republic of Ireland (20%), Northern Ireland (22%) and Rest of World (7%).

An impressive 94% of visitors surveyed who hailed from the Republic of Ireland and over ¾ of visitors from GB and overseas had included Titanic Belfast in their planning before leaving home.  The survey found that Titanic Belfast is a significant influence in encouraging visitors to stay overnight in Belfast and Northern Ireland.

Almost 70% of visitors from GB, overseas and ROI said Titanic Belfast, which opened in March 2012, was the highlight or an important part of their trip.

The visitor attraction’s CEO, Tim Husbands MBE, said: “We are naturally very impressed with the feedback from visitors in this survey. When we opened in 2012 we told the world that Belfast was a tourist destination and was open for everything from entertainment to business.

“We were confident two years ago that we had launched a unique world-class visitor attraction and two years on we are thriving on the benchmark that was set for Titanic Belfast and the city.”

Alan Clarke, Northern Ireland Tourist Board, Chief Executive, said: “As one of Northern Ireland’s Signature Projects and as a multi-award winning visitor attraction, I have no doubt that the positive findings of this survey reflect not only Titanic Belfast’s compelling unique maritime heritage offering but also its visitor driven culture and consistent standards of excellence.

The survey found that 99% said Titanic Belfast told the Titanic story in a ‘creative and engaging way’ while 98% said the ‘design and architecture added to the overall experience’.

94% of visitors agreed Belfast was a more attractive place since Titanic Belfast opened in March 2012 while 89% said it was a ‘world class visitor experience’.

Feedback from those surveyed confirmed that the visitor attraction is exceeding expectations for the majority of visitors and 98% would recommend a visit to Titanic Belfast to friends and family.