Several Food NI producer members have made it through a tough Dragon’s Den style pitching process to be listed in Lidl’s Kickstart programme.

They include Woodlab Distillery, Tyrone with their Symphonia Apple Gin; Green Fingers Family with their Energy Balls and Lecale Harvest’s Slow Cooked Confit/Sundried Tomato Tapenade from Down.

Bertie’s Bakery’s Protein Rolls will be on the shelves as will Blackfire Hot Sauces from Antrim and Cloughbane Farm Foods ready meals from Tyrone.

From Armagh, Long Meadow’s Irish Craft Cider and Armagh Cider Company’s Spiced Apple Punch have both made the cut.

The products will be on the shelves across 220 stores from 19^th September 2024 while stocks last.

The LCN Awards have once again crowned the brightest and the best in Northern Ireland hospitality,

On June 7 Belfast’s Crowne Plaza was the place to be for the biggest and best awards dinner to date, with those who have worked hardest and show the most innovation with their offering recognised for their endeavour.

A special congratulations to Sean Owens, the recipient of the Lifetime Achievement Award at the event.

Food lovers here and abroad are set for a major boost from a significant investment
being undertaken by Peter Hannan, the award-winning meat entrepreneur, near
Moira in Co Down.

The owner of multi-award-winning Hannan Meats in the village, one of the UK and
Ireland’s most successful processors of premium meats, Peter is developing a
visionary artisan food hub for smaller producers that could mean a host of new foods
and greater availability of existing products here and abroad.

Peter has acquired the former Tannery bar/restaurant, a 10,000 square foot site with
surrounding land, outside the picturesque village and plans to convert it into state-of
the-art facilities for smaller food producers.

Already lined up for the development are Abernethy Butter and Ispini Charcuterie,
two award-winning artisan enterprises.

“We’ve exciting plans for the site that will assist the growth of our artisan sector that’s
been making a significant contribution locally and in Britain and the Republic,” says
Peter. “It’s a sector with immense potential in both short and long-terms,” he adds.
Peter acquired Abernethy Butter a couple of months ago on the retirement of
founders Will and Allison Abernethy and vowed to ramp up production of the unique
butter to meet the growing demand from restaurants, fine food retailers and bakeries
in Britain and broad.

His aims to make the luxury butter, launched in 2005 in Dromara, Co Down, by the
Abernethys, more widely available. He stepped in buy the business to ensure the
survival of the widely acclaimed butter that’s used by top chefs, food stylists
including Nigella Lawson and iconic London retailers Fortnum and Mason and
Harrod’s.

He’s also been working closely with Ispini owner Jonathan Cuddy to increase sales
of the award-winning cured meats. This has included a distribution agreement with
Craigavon’s Craic Foods, a small company Peter owns with chef Paul Clarke
producing relishes, chutneys and other products for chefs in particular. Some of the
products developed by Craic Foods may also be switched on completion of the new
food hub.

Ireland’s oldest ice cream producer, Morelli’s Ice Cream, a Food NI member, has
partnered with Devil’s Churn and North Coast Smokehouse to create a brand-new
ice cream flavour to tickle the tastebuds of sweet – and salted – treat fans this
summer.

The limited edition ‘Devil’s Churn Ripple’ flavour is now on sale and will be available
at selected Morelli’s Ice Cream outlets, while stock lasts.

The ice cream starts with Morelli’s multi award winning Double Cream Vanilla as a
base and is rippled with Devil’s Churn Campfire Salted Caramel Sauce.
 

Named after an iconic landmark and natural sea cave in Ballycastle, Devil’s Churn is
part of Naturally North Coast and Glens, an award-winning social enterprise
committed to supporting small businesses and revitalising urban and rural times
through the delivery of artisan markets. 
 

The Devil’s Churn Campfire Sauce used for the collaboration is a rich dairy caramel
sauce, handcrafted in small batches using the finest quality Northern Irish
ingredients.
 

The sauce contains beechwood smoked sea salt, which is produced by North Coast
Smokehouse in Ballycastle , award-winning Économusée, also located in
Ballycastle.
 

In addition to the salt, the sauce features generous amounts of Northern Irish dairy
products, including fresh cream and real butter, creating a decadent and smoky
flavour. Morelli’s Ice Cream, Devil’s Churn and North Coast Smokehouse are all
Great Taste Award-winning producers.
 

“We are excited to partner with two fantastic brands to create ‘Devil’s Churn Ripple’
in time for summer,” said Daniela Morelli, Sales and Marketing Manager at Morelli’s
Ice Cream. “We’re very proud of the new flavour and we’re looking forward to our
customers trying it at selected Morelli’s scoop ice cream stockists.”
 

“It’s an honour to partner with one of the most iconic ice cream brands in Ireland to
create this flavour,” added Eoin McConnell from Devil’s Churn. “Our award-winning
Campfire Sauce is the perfect pairing with Morelli’s Double Cream Vanilla, and we’re
so pleased with the finished product. Get yourself down to Morelli’s and give it a go!”
 
Morelli’s Ice Cream, Ireland’s oldest ice cream producer, was established in 1911 by
Peter Morelli. Since then, the brand has flourished and expanded. The company
currently has five family-run outlets and eleven branded stores in Northern Ireland as
well as supplying Tesco, Dunnes Stores, Sainsbury’s and various independent
retailers all across Ireland.

Newry born chef duo, to invest half a million pounds in expanding their retail
brands ‘The Food Market’ and ‘The Food House’ restaurant and doubling
their workforce by the end of the year.

Friends Mark Haughey and John McCartney, the chef duo behind Just Good
Grub (wholesale), have announced plans to expand their retail brand, The Food
Market and its restaurant derivative, The Food House.
The businessmen have secured close to 5,000 sq. ft. foot premises at Plaza
Retail on the Belfast Road as part of their ambitious plans to grow their retail
footprint.

They will launch The Food Market this summer (the second in the brand
portfolio) and, pending planning, PHASE II will see the addition of The Food
House seated restaurant in late 2024/early 2025 – the second for the
company, which has another located in Banbridge.

John explains: “The Food Market will open late June, with the restaurant to
follow later in the year. The Food Market will retail breakfast options, freshly
made sandwiches/subs and melts to order, serving Barista style coffee
alongside a wide range of fresh ready meals and desserts from our Just Good
Grub brand.”

It’s a significant investment by the duo who launched their food partnership in
2018, borne out of a desire to work independently, having both gained
decades of experience working in hotels and restaurants across the Down and
Armagh region.

Speaking ahead of the opening, Mark said it was an exciting first step in the
next phase of business development for their retail brands, The Food Market
and The Food House.

“We are excited to secure this prominent site in the City after some years
looking for the ideal premises. The food offering in The Food Market and its
offshoot, The Food House restaurant, will stay true the ethos of our origins –

providing simple, delicious, fresh food – created by chefs. Following on from
the success of The Food House restaurant in Banbridge, we’re delighted to
announce our plan to expand that offering to our home town and create new
employment opportunities .”

From their bespoke kitchen facilities at WIN Business Park the company cook
over 25,000 meals every week, available in 140 retail outlets. There are 250
menu options, which are regularly updated – including family favourites,
breakfast pots, Asian inspired dishes, Calorie counted meals and freshly
prepared desserts.

Their commitment to ‘fresh produce, quality ingredients and great taste’ will
be evident on the menu for the new The Food House restaurant when it’s
launched late 24/early 25, occupying a footprint close to 4,000 sq. ft.

John said: “Creating local employment and working with local suppliers has
always been a cornerstone of our business. We currently employ 65 staff
across Newry and Banbridge, and we are very proud of our team who have
supported us in our growth. The addition of a second The Food Market & deli
and a second The Food House restaurant will see that staff level double by the
end of 2024,” he adds.

The Food Market (Retail) at Plaza Retail, Belfast Road will open end June 2024.
The Food House (Seated Restaurant) at Plaza Retail, Belfast Road will open end
of 2024/early 2025, pending planning.

Newry, Mourne and Down District Council is delighted to host ‘Eats & Beats’ in Donard Park, Newcastle,
Co. Down on Saturday 7 and Sunday 8 September 2024.

If you are interested in exhibiting in the Producers Pavilion, please contact tourismevents@nmandd.org for an application and state FoodNI in the subject line

Eats & Beats is a celebration of food and music as it showcases the best of local and world food and music.

To highlight the best of our local and national cuisine, Donard Park will feature a Homegrown and World
food area. The Homegrown area will host the best of our local and national food whilst the World area will celebrate Northern Ireland produce through world food dishes. As part of the Homegrown area, there will be a ‘Producers Pavilion’ which will showcase the best of Northern Ireland produce. The ‘Producers Pavilion’ will be open for trading from 10.30am – 5.30pm each day.

https://www.visitmournemountains.co.uk/whats-on/giant-adventures/eats-and-beats-
festival-newcastle