Just over a week now until the doors open on the Food NI Food and Drink Pavilion, one of the biggest features in the annual RUAS at Balmoral Park. The show, of course, is now firmly established as among the biggest and most successful events of its type in Europe thanks to the dedicated RUAS team. It’s certainly a show that we all look forward to in Food NI.

The opening of the huge food and drink pavilion will be the culmination of many months of dedicated and highly skilled work by the small (but mighty) team at Food NI to ensure a successful showcase of what is now our single biggest manufacturing industry and one which ships product to around 80 countries across the world.

The resilience of our food sector has been highlighted in recent years by global events such as covid and conflicts around the world, we really are lucky here in Northern Ireland to have such a great industry and so much local food and drink at home.

We’ll start planning for an even bigger Balmoral 2025 within weeks of the doors closing on this year’s event. It’s become a labour of love for the team, a dedication which merits support and recognition. Much is achieved annually from very limited resources. Thankfully we have support from DAERA, TourismNI, InvestNI, and several councils, as well as theatre kitchen sponsors Tesco and Moy Park. It’s a real team effort to support the industry.

Food and drink, I regret to say, hasn’t always received the credit it deserves in the ‘corridors of power’ at Stormont for being vital to life, as well as generating around £5 billion annually and more than 100,000 jobs for the local economy. And I am convinced the industry has significant scope for even faster growth – given greater resources and attention within Government.

I know that readers of Farm Week, a publication which has long showcased the achievements of the food and drink industry in its extensive coverage of farming issues and successes here. will spend time in the pavilion and encourage their family and friends to do the same.

I am convinced that visitors to the showcase will be amazed by the variety of food and drink now being produced locally and by the willingness of producers to talk about their work and achievements. We have over 100 food and drink exhibitors, including 30 first timers. Balmoral is simply the best opportunity to learn about our vast array of food and drink and to find out how these are being produced by talented and highly skilled producers.

We all hope visitors to the pavilion will be encouraged by everything they see and learn about in the pavilion to give priority to locally produced food and drink in the supermarkets, convenience stores and independent grocers and off-licenses across Northern Ireland.

With upwards of 100 food and drink companies, there will also be over 80 buyers in attendance from multiple retailers, speciality stores, and farm shops. The majority of the exhibiting companies are already selling into Great Britain, the Republic of Ireland and some even further afield. White’s Oats for example sells to 80 countries around the world, and there are emerging exporters such as Burren Balsamic and Irish Black Butter. The teams of buyers from Britain and the Republic, brought in by InvestNI, will be seeking new taste ideas for shoppers, And they’ll find plenty of ideas in the pavilion, they always have done in the past.

There’ll be a special section highlighting the successes of our distilleries now producing multi-award-winning whiskeys, gins, vodka and poitin. Northern Ireland also has a flourishing non-alcoholic sector that includes Kombucha, minerals, apple juices, teas and coffees.

Another important aspect of the pavilion drawn together by our team are the culinary kitchens supported by major companies such as Moy Park and Tesco and showcasing many of our most talented chefs.

These sessions have always drawn many thousands of visitors keen on cooking tips and eager to sample some of the dishes created by the chefs of the calibre of Noel McMeel of Derry’s Ebrington Hotel and Spa, and Lottie Noren od Belfast’s EDO. The culinary sessions will offer much food for thought and taste again this year. Again, they will feature locally produced food and drink, demonstrating how best to use local variety, quality and innovation to create standout dishes.

TourismNI will also have an experience stage featuring local food and drink experiences this year, such as their Embrace a Giant Spirits Trail, local cookery schools, and food tours across Northern Ireland.

There really will be something tasty for everyone in the pavilion to eat, drink and experience next week…

Millions of UK foodies will learn from celebrity chef James Martin how to create a delicious frangipane tart at home using Irish Black Butter from Portrush, Co Antrim as a key ingredient.

The black butter, developed by local entrepreneur Alastair Bell from Armagh Bramley apples, treacle and spices, will be showcased in a recipe in James Martin’s Saturday Morning cookery programme as part of the chef’s ongoing focus on smaller food producers. The company is a Food NI member.

The popular programme is filmed at Martin’s home and features “inspirational recipes for the weekend” in a relaxed setting. It’s a popular combination of “brilliant cooking hints and tips and celebrity guests” such as other respected chefs Richard Corrigan and Nick Nairn, both of whom feature on today’s ITV/UTV show.

An excited Alastair continues: “I was thrilled to be approached by a member of the team to tell the story of Irish Black Butter on such an influential UK foodie show. I had no hesitation in accepting.

“The next stage was to brief a researcher about the product,” he says. “This led to a ‘down the line’ television chat with James about myself and the product. It was good too to see other celebrity chefs and influencers Nick Nairn and Richard Corrigan being involved.

“I am hoping the presentation and the delicious frangipane tart will help accelerate sales in Britain, an important market for me. I supply delis and other grocers there and can also provide products to viewers through my digital shop,” adds Alistair.

The tart is the latest application of Alastair’s multi-award-winning black butter as an ingredient. It has already featured in Morelli’s ice cream from Coleraine, a yoghurt from Clandeboye in Bangor and as a glazing for ham from Connolly’s in the Republic.

The leading chefs on the Martin’s new show share their favourite dishes and viewers are beamed into the kitchen for the recipes and to get their culinary questions answered!

Rademon Estate Distillery in Crossgar, a Food NI member,  has launched three new Irish whiskeys ahead of Whiskey Live in Dublin this weekend.

The new whiskeys were distilled, matured and bottled at the company, which was founded by husband and wife team David and Fiona Boyd-Armstrong, the first new distillery in Northern Ireland in over 100 years to release its own whiskey.

The first new expression is the Shortcross 7-year-old Cognac and Orange Liqueur Cask Single Malt Irish Whiskey, a whiskey whose journey began in early 2016 when the distillery secured its first batch of peated malted barley. This malted barley was then mashed, brewed and double distilled on the distillery’s copper pot stills.

Rademon is the first distillery in Northern Ireland to produce peated Irish whiskey in over two generations. Director of Distilling and Blending David Boyd-Armstrong describes the journey to get to that point as an adventure.

“When we first approached our malt suppliers with a request for peated malt they each in turn told us that we were crazy, that’s not what you want to be doing, and that no one wants peated or smoky Irish whiskey. Of course, the irony now is that peated or smoky Irish whiskey is one of the hottest areas of the category,” he says.

Distilling the peated malted barley was one thing but then David wanted to use a cask no one had used before in the Irish Whiskey industry

“Speaking to several of the cooperages that we use we told them that we were seeking a cask type that would be distinctive and unique, and while they suggested several different types I noticed something that they hadn’t suggested which was an ex-Cognac & Orange Liqueur Cask. Instinctively, I knew this could work really well, and in my mind, I had this concept of a smoky chocolate orange style whiskey.”

As an industry and category first this truly unique expression is described as having tasting notes of orange blossom, fresh mint and tropical fruits while walking through a summer garden. The palate leads with orange notes, as the malt makes an appearance. Milk chocolate combines with orange and mint, as the smoke shines. Sweet smoke and chocolate orange combine, giving a long rich and oily finish with hints leather coming through.

Limited to less than 1,000 bottles annually this expression is bottled at 70cl / 46%abv. RRP £65.00GBP / €75.00

Launching alongside the above whiskey is a second new expression. The second new Shortcross 5-year-old Distiller’s Duo Irish Whiskey, blends Shortcross Single Malt and Shortcross Single Pot Still Irish whiskey’s together to create a blend that show cases the distillery’s character. The new whiskey has been aged in a combination of ex-bourbon and virgin American Oak (Quercus Alba) casks.

David describes the journey to create this expression “Crafting the Distiller’s Duo has been a real testament to the quality of the Irish Whiskey we produce here at Rademon Estate Distillery.

“We always look to see how we can take our Irish Whiskey and create something truly unique, and by combining our Single Malt and Single Pot Still Irish Whiskey’s together we are able to amplify the favours and aromas of the malt and combine the with the spice and lush mouthfeel of the pot still to create a whiskey that we believe showcases our distillery character in the finest way possible.

“Uniquely this is also the first time that this blend has been created where both whiskey’s have been distilled and matured at the same distillery.”

The Shortcross 5-year-old Distiller’s Duo Irish whiskey tasting notes are described as: “A rich and fruit nose that is reminiscent of caramelised toffee apples, the palate leads with milk chocolate and sweet cereal notes from the malt. Over time these open up to reveal fresh hints of green apple and cola cubes, with a decadent and mouth coating finish with chewy pot still spices and lingering notes of red fruits, linseed and tobacco leaf.

This one is bottled at 70cl / 46%abv. RRP £55.00GBP / €55.00

Dairy cooperative Dale Farm has announced one of the largest ever investments in Northern Ireland’s agri-food industry. Expanded operation in Co. Tyrone is to boost production by 20,000 tonnes per year

 Food NI member Dale Farm is investing £70 million in its cheddar processing facility at Dunmanbridge, Co. Tyrone.

The expansion will mark one of the largest ever single investments by a Northern Ireland agri-food company. The plans will see Dale Farm integrate state-of-the-art technologies and equipment at the site, boosting production and making significant sustainability gains as the cooperative builds on its expertise as a leading European cheddar manufacturer.

The investment comes on the back of successive years of impressive growth for the cooperative, and in response to continued customer growth across the UK, Europe and beyond, with the site already exporting cheddar to 40 countries worldwide.

Nick Whelan, Group Chief Executive at Dale Farm, said the investment will support growth and capability for the cooperative, and position Dale Farm as a leading cheddar player in Europe.

“Dale Farm has built a strong reputation as a leader in cheddar production, and thanks to our reputation for quality, sustainability and consistency, we are seeing strong customer growth in the category,” Nick said. “Key to our success is the dedication and ingenuity demonstrated on a daily basis by our team right across the business. We are already exporting to 40 countries, and with this investment we want to build on that momentum and future proof our operation at Dunmanbridge for decades to come.”

Work on the expanded operation at Dunmanbridge is well underway and is on track to go live in February 2025. As well as improving and replacing existing site-wide services and utilities, the expansion will include a new high speed automated cheese slicing line, an increased warehouse footprint and investment in new patented products and processes.

The investment will increase the site’s cheese capacity by 20,000 tonnes per year, while also expanding its WPC (whey protein concentrate) capacity. It will incorporate the integration of advanced energy efficient technologies which together with new production processes will reduce the site’s carbon footprint by an estimated 4,500 tonnes per year when compared against milk powder production.

Nick Whelan added: “We want to continue to lead the sector in Northern Ireland and beyond and cement our region as a global leader in quality, sustainability, and innovation. We have been granted a patent for cheddar produced at the site and are onboarding new technologies and digital transformation. We’re also investing in sustainability and as a result of this expansion our carbon footprint will see a significant reduction, marking another important milestone on our journey towards net zero.”

The Dunmanbridge site currently directly supports over 1,100 families in the local area, with 345 employed at the facility and a further 760 farms, out of Dale Farm’s 1280 milk producers, supplying milk to it.

Nick Whelan said: “The sustainability and profitability of our farmers and their businesses are at the heart of every decision we make as a cooperative. Thanks to the success of our strategy and growth, we are in a position where we can make an investment of this scale while continuing to pay a competitive milk price.

“This investment will be transformative not just for Dale Farm, but for the Northern Ireland rural economy. We have big plans for the future and are looking forward to the next step of this journey.”

Academy restaurant, located on the edge of Belfast’s Cathedral Quarter, is enhancing Northern Ireland’s food, drink and culture by helping students forge a future in sustaining the hospitality, tourism and events industry. It does so not only in Northern Ireland but further afield, said panellists during a recent discussion about the educational hub and restaurant, hosted by Pamela Ballantine.

Lisa Kennedy, Business Manager at Academy was joined by head chef Wendy McGuire, former graduate Niall Beatty, who is now duty manager at the 5-star Adare Manor, and current culinary arts student and World Culinary Skills Champion 2023, Sophie Smith, to discuss the values and ethos behind the Academy, which launched three years ago.

Lisa explained that the Academy is a restaurant unlike any other. It features an immersive learning experience that has been created for students completing their (Bachelor honours) International Hospitality Management or Culinary Art Management degrees at Ulster University.

“At Academy, we strive to ensure that both students and staff feel that they are part of a welcoming, engaging and challenging community of learning that extends beyond the lecture theatre. We have developed a safe space for experiential learning. This allows students to be creative in their culinary talents and enables them to interact with leading internationally known chefs and masters of industry.  Our students led by Michael Gillies and Simon Russell build positive working relationships with industry captains and Academy colleagues.

Lisa continued; “We have embraced the idea that Academy Restaurant can achieve multiple positive outcomes: supporting distinctive forms of student learning, hosting events which progress a common agenda, and contributing to the cultural life of Belfast and Northern Ireland as the centre for food, drink and culture by operating as a commercial restaurant.”

Academy’s Head Chef, Wendy McGuire added; “In the kitchen, we are firmly focused on provenance and sustainability, which go hand in hand. We believe in teaching our students about the environment around us, from the fields and farms where we source our produce, meats and poultry, to practicing regeneration in all forms that sustains our industry for the future.

“Academy is the only restaurant on the island of Ireland and the UK to be awarded Green Key Certification, which means we have been acknowledged for our efforts to develop an environmentally and socially responsible establishment.  This all contributes to a more sustainable future for the industry. We are not only instilling a sense of professional pride within our team but also a strong sense of civic contribution. We wish to ensure the Academy plays a meaningful role in the continued development of Northern Ireland as a leading food and drink destination.”

Local suppliers including NearyNógs, Bushmills Irish Whiskey, Ewing’s Seafoods, Picked Organic, Mike’s Fancy Cheese, Jubilee Farm, Burren Balsamics, Ballylisk Dairies, Wilsons Country, Goats Bridge Trout, Ausome Growsome and O’Doherty’s Bacon all feature on Academy menus.

Professor Pantelidis, Head of the Department of Hospitality Tourism and Events Management (HTEM) explained that the department has a strong track record in sustainability and regeneration. Students often come back to work at the Academy as paid members of staff, whilst completing their degree. The Academy is a physical environment but the passion and collaboration of the HTEM department team facilitates a complete learning cycle transforming students from beginners to seasoned professionals.

“Our Academy colleagues in collaboration with our academics bring their passion to education and provide invaluable and hands-on experiences that help nurture and develop students in a realistic learning environment. All our academics have industry experience which allows them to work so well with our Academy colleagues. Hundreds of students who have graduated from our programmes have gone on to make incredible moves in their careers both in the local hospitality industry and internationally, which is a core objective of the Academy.”

Lisa added; “Academy is the center for food, drink and culture in Northern Ireland. It is as important for us to provide a world-class learning environment for students as it is for us to create a first-class dining experience for our guests.

“Our students go on to be the future hospitality leaders of our outstanding culinary, tourism and events scene both here and further afield, and we’re delighted to be the first stop on that journey for them, while simultaneously contributing to our local industry as a leading and sustainable food, drink and hospitality destination.”

Lough Erne Resort will host a unique wine and dinner pairing event with premium wine producers Ridge Vineyards from Napa Valley, California, on 9 June 2024.  

Guests will be treated to a five-course tasting menu with Irish flavours especially created to complement five exquisite wines from the world-famous region in the Resort’s award-winning Catalina Restaurant. 

International Sales Director Katie Bleakley from Ridge Vineyards will talk through the vineyard’s pre-industrial approach to winemaking and will introduce each wine paired with the menu designed exclusively by Lough Erne Resort’s Executive Head Chef Stephen Holland and his culinary team.  

The special one-off event costs £150 per person and includes a glass of sparkling wine on arrival.  

Passionate ambassadors for NI produce, Stephen and team have created five courses with seasonal, locally sourced and traceable ingredients.  

The evening begins with a Ballylisk cheese pastry bun, followed by a Kilkeel crab and caviar salad, served with the Ridge Chardonnay 2021. The main course features a Mill Dam flax-fed beef with salt-baked celeriac and truffle mushroom and will be paired with the Ridge Cabernet Sauvignon 2020.  

A young buck blue cheese with dark chocolate ganache will be served with the Ridge Monte Bello 2010, one of the finest acclaimed wines in the world. To finish a decadent chocolate delice served with maple and walnut ice cream will be accompanied by the renowned Ridge Lytton Estate Petite Sirah 2019. 

The fresh flavours will be the perfect match for Ridge Vineyards’ critically acclaimed single-vineyard wines. Founded in 1962, when it produced its first Monte Bello, the winery is proud of its rare and exceptional vineyards where climate, soil and variety are ideally matched.  

Ridge Vineyards follows sustainable techniques used in the finest 19th-century California wineries and Bordeaux chateaux to produce superlative organic wines. 

Lough Erne Resort also offers accommodation packages for foodies and wine lovers. After a night in one of Lough Erne Resort’s luxury guestrooms, recently refurbished to create a modern and sophisticated ambiance, guests will wake up to a hearty lakeside breakfast. 

To make a reservation, visit www.lougherneresort.com or call on 028 6632 3230.