Issued on behalf of Tesco NI

Great news for potato-lovers!  The first crop of Comber earlies will hit Tesco stores this weekend and supplier, Wilson’s Country Potatoes say they are well worth the wait!

After a slow start to the season with our harsh winter and cold, wet spring, the potato crop has been something of a worry.  But as the first of the Comber earlies were dug last night from Hugh Chambers’ field on the shores of Strangford Lough, the early crop is looking very promising.

Inspecting the first potatoes, Lewis Cunningham, Managing Director of Wilson’s Country, which is supplying the Comber earlies to Tesco stores across Northern Ireland said, “We are delighted with the look of these first Comber earlies.   It has been worth holding off: they are a great size and full of the delicious flavour you can only get from the ground in this unique part of the world.

“Thanks to that little blast of sunshine we had and then a good watering with the rain last week, these are superb.   We have been watching the forecast really closely and intentionally not rushed to lift the crop early as we know that leaving them for just a week will provide a superior taste experience to our consumers.

“They are harvested in the evening to allow maximum growing and flavour development in the soil.  This means they not only reach stores in tip top condition but literally within hours of digging.”

Wilson’s Country is supplying the Comber earlies under the Tesco own-brand.  Sandra Weir, Tesco Buying Manager said, “As we were going to sleep last night, grower Hugh Chambers and the team from Wilson’s were hard at work digging and packing the first crop, which is in Tesco stores this morning – you can’t get any fresher than that.  Comber potatoes are a much-anticipated sign of summer here in Northern Ireland.  This is also the first year since they were awarded the European PGI status, making them something really special as a local delicacy.  They were definitely worth the wait!”

For more information on local products in Tesco follow at www.facebook.com/tastenorthernireland

 

Issued on behalf of Tesco NI

Two local companies have celebrated a healthy new deal and the sunny weather with a surprise picnic lunch for City Centre workers.  Dundonald-based sandwich supplier, The Brunch Box and Killinchy’s Willowbrook Farm have just secured new supply deals with Tesco NI worth a total of £130,000 a year.

As temperatures soared last week, the two companies took their new range of sandwiches and salads out to hot and hungry workers basking in the sun outside Belfast City Hall to give them a try.

Willowbrook Farm has launched a range of delicious takeaway salad pots including an oriental Hoisin Duck salad, a Greek salad and a Sweet Chilli Prawn and Noodle bowl.  The Brunch Box has launched a new range of sandwiches to extend the range which it supplies to Tesco.  The new sandwich selection reflects local tastes with favourites including Cheese Salad, Chicken & Ham and Chilli Chicken, all in distinctive recyclable brown paper trays.

All these products are locally made, using locally sourced ingredients and delivered fresh to stores for hungry workers on the go.  Both products can be found in the sandwich/food to go section – Brunch Box sandwiches are now in 13 Tesco stores and the Willowbrook salads are available in 28 stores.

Sandra Weir, Tesco Buying Manager said, “Summer is here at last and these two local suppliers are bringing us some delicious and exciting new products to eat on the move.  They are part of the Taste NI campaign which we use to highlight the range of superb local food & drink suppliers we have in Northern Ireland.  We would encourage customers to try these fresh locally-made products and support the local firms behind them – they are perfect for a summer lunchbreak and they’re super-tasty.”

The Brunch Box employs 48 people in its Dundonald premises and Willowbrook Farm, based in Whiterocks, Killinchy, Co Down has 250 employees and also supplies Tesco with a range of bagged salads.

For more information on Taste NI follow on www.facebook.com/tastenorthernireland

Comber businesswoman, Tracy Hamilton has won the prestigious All Ireland award for agribusiness and will go on to represent Ireland next year in the EU-wide Innovation Prize for Women in Agriculture.  Tracy was awarded the top prize at the All-Ireland FBD (Irish Farmers Journal) Women in Agriculture Awards held at Celbridge, Co. Kildare for Agribusiness and Innovation.

Mash Direct is an independent, family-owned farming and food production enterprise launched by Tracy and her husband Martin in 2004 at their farm in County Down, close to the shores of Strangford Lough. They are brand leaders and award winning producers of quality, convenient vegetable and potato dishes. Products range from traditional accompaniments such as mashed potato and champ to complete ready-meals supplying major supermarkets in the UK and Ireland and as far afield as Dubai and Abu Dhabi.

Tracy is an inspiring businesswoman who has demonstrated outstanding commitment to Mash Direct and is a tireless ambassador for the Northern Irish Food Industry.  She is the first woman to be elected to the Board of the Northern Ireland Food and Drink Association (NIFDA) and also sits on the Board of Food NI.  Tracy is a supportive and active member of Women in Business and the Institute of Directors.

Her passion and hard work are an excellent source of inspiration to others in the farming community; Tracy really is a true leader in agribusiness innovation.

The Women and Agriculture Awards provide a national platform to recognise the central role women in agriculture play in farming and acknowledge the innovative approach they take in  diversifying  and adding value to their  farm business.  It is a lifetime award and Tracy will now go on to represent Ireland for the EU Innovation Prize.

Conor Gouldson, Company Secretary FBD Trust comments ‘Women continue to play a key role in the running of the Irish farm and the significant decisions taken concerning the farm enterprise. The Women in Agriculture Awards demonstrates the incredible depth of talent and innovation which women bring to Irish farms, adding value to the farm output and growing national household brands’

Tracy Hamilton, Mash Direct comments on winning the award ‘To win this prestigious award for our innovation is a wonderful endorsement for Mash Direct.

It is an honour to be recognised and rewarded for diversifying a small family farm into a national household brand.  I look forward to my ambassadorial role highlighting women’s increasing contribution to the agri-business sector.”

Leaders of the world’s most powerful countries dined on delicacies from Northern Ireland at the G8 summit in County Fermanagh on Monday.

The eight G8 prime ministers and presidents were joined by European Commission and Council presidents Jose Manuel Barroso and Herman van Rompuy at the end of the first day of the summit.

The 10 statesmen had a working dinner of Kilkeel crab, prawn and avocado salad, roast fillet and braised shin of Kettyle beef, with artichokes and Comber new potatoes.

It was followed by apple crumble with Bushmills whiskey custard.

Source i.e. BBC News Northern Ireland Website

Belfast’s Mayor calls on local businesses to sign up and get involved

A major, week-long, citywide initiative designed to promote great Belfast food and champion the City’s diverse and award-winning choice of restaurants, cafés and gastro-pubs is to return for a second year, it was confirmed today.

Spearheaded by new Lord Mayor of Belfast, Councillor Máirtín Ó Muilleoir, and supported by Belfast City Council, Visit Belfast and DARD, Belfast Restaurant Week 2013 kicks off on Saturday October 5th with a week long programme of celebratory events, specially-designed menu options and offers, as well as food-focused events – all which will celebrate the city’s vibrant restaurant scene.

Belfast Restaurant Week is part of a dedicated tourism development initiative by Belfast City Council and Visit Belfast to promote the city’s restaurant and hospitality sector by boosting footfall and spend and by doing so supporting and growing local jobs.

The Lord Mayor, Councillor Máirtín Ó Muilleoir, said:

“Belfast is home to a great range of restaurants, from fine dining to homely cafés and fashionable bistros. Our city also boasts some of the most dedicated chefs and food heroes, many with award-winning credentials which regularly attract national media attention and recognition.  Belfast Restaurant Week aims to encourage residents, local businesses and visitors to eat out, try something new and support great Belfast food.” 

“The hospitality and restaurant sector supports many thousands of jobs both directly and indirectly.  Last year’s inaugural event provided a focus for the local industry to encourage people to come in to the city to enjoy the food, the value and the fun. We want to build on the success of 2012 this year and increase the contribution which Belfast Restaurant Week makes to the local economy.”

In 2012, more than 80 businesses got behind the food festival. A burst of more than 30 foody events also took place, allowing local restaurateurs, chefs and managers to showcase what was a mouth-watering variety of dishes and gastronomic styles.

These specially-arranged events included food and wine tastings, tasty treat giveaways, cookery demonstrations and celebrity chef cook-offs.

With the vital support from the local hospitality industry, this year’s Belfast Restaurant Week promises to offer a bumper programme.  Belfast City Council is working with Visit Belfast to encourage dining establishments of all types and sizes to be part of the week-long event.

The Lord Mayor added:

“Be it a family-run café, a gastro pub, bistro or a fine dining restaurant, if you’re passionate about quality local produce, great atmosphere and top class customer service, we want you to get involved. We need our local, hard-working restaurateurs, chefs, managers and staff to make this year’s Belfast Restaurant Week something we can all proud of.”

Gerry Lennon, Chief Executive of Visit Belfast, which is coordinating the marketing and promotion of the event, said:

“The success of Belfast Restaurant Week is proof that Belfast’s vibrant restaurant and local food scene is growing in reputation.  There’s a huge appetite for eating out and I’m confident that together, as an industry and as valued consumers, we can really celebrate and enjoy the magnificent choice, value, style, ambiance and hospitality that this city now offers to an established – and new – generation of diners, from near and far.”

“This is a golden opportunity for us all to dip our knives and forks into the absolute best the city’s restaurants, and food-providing pubs have to offer.”

Belfast Restaurant Week is supported by Belfast City Council, Visit Belfast, the Department of Agriculture and Rural Development and the Northern Ireland Tourist Board.

Michelle O’Neill MLA, Minister of the Department for Agriculture and Rural Development, said:

“Belfast Restaurant Week is an ideal platform from which to promote the role which quality, locally-produced food plays in developing this city’s world class reputation for dining. Our food produce is renowned for its quality and taste and I’m delighted that this initiative is helping to champion this to as wide an audience as possible.”

Restaurants keen to take part in Belfast Restaurant Week 2013, which runs from October 5th – 12th, are encouraged to register their interest before the July 5th deadline by visiting www.visit-belfast.com/brw or contacting Visit Belfast 028 9023 9026 / reception@visit-belfast.com

The Culloden Estate and Spa have a recent development in the form of a herb garden. Click on the following link to view the short film exhibiting this exciting new herb garden….www.youtube.com/watch

Paul McKnight, Executive Head Chef at the Culloden Estate & Spa harvests a selection of herbs from the new herb garden located in the grounds of the 5-star hotel. Hastings Hotels is dedicated to using the freshest local produce and you can’t get any fresher or more local than growing herbs in its own garden. The Culloden’s chefs pick a range of culinary herbs daily to meet their needs for flavouring and garnishing and in the creation of aromatic oils and vinegars to complement the seasonal dishes served in The Mitre restaurant while bar staff use some of the herbs for the cocktails in the new Crozier Lounge. Guests are free to visit the herb Garden at any time, but a stroll at dusk or in the early morning will awaken the senses as the fragrant herbs aromas fill the air.