American tourists and other international visitors to destinations in the Republic of Ireland such as the Cliffs of Moher and the Aran Islands are now able to enjoy chocolates and fudge handcrafted near Ballymena in Co Antrim.

Artisan Granny Shaw’s Fudge has seen “a significant growth” in exports to the Republic from its participation in a series of food markets and international trade shows in Dublin and other centres over the past year.

The boost in exports has also encouraged the company as it builds on a recent investment in new machinery for the production of boiled sweets for its impressive range handmade confectionery.

Granny Shaw’s Fudge, an award winning manufacturer of a range of original and flavoured fudges, has also expanded its product portfolio to include authentic Victorian confectionery in an investment of around £50,000. Typical Victorian sweets included toffee, liquorice, marzipan, marshmallows, soft favourites such as jelly babies.

“We’re excited by the potential of a new range of flavoured hard sweets in the near future. Our investment in the essential machinery for the sweets has been significant,” explains Glen Houston, the managing director, who runs the artisan enterprise with wife Rhonda.

The complex machinery, sourced from a US manufacturer, has now been installed in the factory in Broughshane, near Ballymena, and is turning out traditional favourites such as clove rock, pear drops and “Yellowman” honeycomb.

Commenting on the growth in exports to the Republic, Glen continues: “We took a strategic decision over a year ago to focus on growing our sales in the Republic as part of a drive to increase awareness of our fudge and chocolates across Northern Ireland.

“This included doing more shows there including Gifted trade show at the RDS in Dublin, the National Ploughing Championships in Laois, and Flavours of Fingal, near Dublin, one of Ireland’s biggest community events. The ploughing championships attracted upwards of 150,000 people and is one of Europe’s biggest outdoor events.

“This campaign helped us to connect with dozens of new stockists, distributors and other potential customers across the Republic.

“As a result of some of the contacts made during the campaign, we now have a generous chocolate and confectionery supply that now goes monthly to the visitor centre at the spectacular Cliffs of Moher in Co Clare and a large white label order of our Crumbly Butter Fudge goes to the picturesque Aran Islands, Inishmore and Inisheer, Co Galway.

“Both are located on the stunning Wild Atlantic Way which attracts thousands of tourists and other visitors every year to the Republic. Almost two million people visited the Wild Atlantic Way last year,” adds Glen.

The marketing drive and investment in growth, Glenn continues, has also “seen a recent increase in supply to Northern Ireland retailers/stockists”.  The small company is now popular at food markets here especially the big Causeway Speciality Food Market held in Coleraine and Junction One in Antrim on a monthly basis.

“The markets are a great way to increase awareness of the business and our wide range of products. We’ve also found that worthwhile business flows from the markets,” he says.

The small company is “fine tuning our offerings” in response to findings from the strategy. “We are looking for more potential stockists. We have recent collaborations, for example, with Christine Marshall of Marshall Beekeepers Honey that’s involved using her award-winning honey to make a range of fantastic confections, from boiled sweets, tablet, fudges and a delicious honey caramel. A new fudge is being produced using Mussenden Sea Salt from another artisan enterprise in Coleraine,” he adds. It also produces a range of creamy sauces for desserts.

Creator of the first genuine fudge factory in Northern Ireland, at Glenarm Estate in Co Antrim, one of Northern Ireland’s most enterprising country estates, in 2012, Glen has continued to develop confectionery products and has invested in retail and in production facilities at Broughshane.

The company’s unique identity and successful fudge recipe came from Rhonda’s grandmother. “We all liked the fudge she made and were also influenced to start Granny Shaw’s by the remarkable growth in artisan foods here over the past decade,” Glen explains. “All our confectionery is handmade using the freshest ingredients as is the case with all our fudge.  In addition to growing sales here, we also receive orders for varieties of our fudge regularly from international customers,” he adds.

Granny Shaw’s has won a UK Great Taste Award for its handmade, hand-cut kettle-churned soft fudge and traditional handmade tablet fudge.

Moy Park, a Food NI member and Northern Ireland’s biggest food company, has won another major award in Great Britain.

The Craigavon company, one of Europe’s most successful chicken and turkey product businesses, has been named Poultry Processor of the Year 2024 in the National Egg & Poultry Awards.

The awards were announced at a prestigious awards ceremony backed by the British Poultry Council (BPC), the British Egg Industry Council (BEIC) and the National Farmers Union (NFU), to honour and reflect achievement, excellence and best practice in the British egg and poultry sector, while promoting the industry and providing networking opportunities for sector members.

Another local company, Skea Eggs of Dungannon, Northern Ireland’s biggest producer, was named Egg Packer of the Year. Farmlay Eggs of Armagh was ‘Highly Commended in this category.

Jawbox classic Belfast gin, a multi-award-winning spirit, has won international recognition at one of the industry’s most influential events.

Founded by experienced publican Gerry White in 2016, Jawbox’s Export Strength Gin has been awarded a Master medal at The Gin Masters 2024 – the highest accolade in the world’s most highly respected series of blind-tasting competitions for spirits.

Jawbox is distilled by Echlinville Distillery, a Food NI member, in Kircubbin, Co Down.

Gerry, 65, commenting on the latest award, modestly puts it all down to “the extremely hard work, passion and dedication of every single member of the absolutely amazing Jawbox Gin team”.

The Gin Masters 2024, part of The Global Spirits Masters Competitions (GSMC) is an influential international spirits competition that is blind-judged by some of the most experienced experts in the global industry, including leading distributors, educators and on-trade professionals from across the global spirits trade.

Held every year, the judges are tasked with tasting hundreds of juniper spirits across different price tiers and subcategories. From organic to micro-distillery and ultra‐premium to contemporary, the competition showcases the diversity of the gin category and the high‐quality standards set by producers.

Only the best in class are awarded medals, based on appearance, aroma, palate and overall balance.

 “We are thrilled to see Jawbox Export Strength Gin is continually ranked so highly among brands from all over the world,” adds Gerry.

Distilled at Echlinville and produced in small batches, Jawbox features 11 select botanicals including local Black Mountain heather harvested from the Cavehill overlooking Belfast.

Jawbox, the first gin from Belfast in over a century, takes its name from the huge jawbox sinks once found in homes across the city. Jawbox is described as “a juniper-forward gin with hints of citrus and pairs perfectly with ginger ale.” Jawbox Export Strength has “a punchy flavour that’s perfect for cocktails”.

Wild Oregano from the rugged mountains of Greece is now readily available for pizza makers, in particular, from an artisan company in Newtownards that specialises in authentic Mediterranean foods which have won UK Great Taste and Irish National Food awards.

The oregano, a plant that’s found in mountainous regions of the Mediterranean, is the latest artisan product from PEPPUP Sauces, a business owned and run by husband and wife team Luca and Liz Montorio, that’s developed a range of tasty Italian products include ketchup, pickles, roasted peppers, pasta, pizza sauces and Bolognese sauces.  The company is a Food NI member.

Most of the company’s 20-strong range of Italian influenced products are gluten and fat free, low in salt and sugar, and suitable for vegans.

Luca, who’s originally from Turin, one of Italy’s food hubs, says the oregano launch has been partly influenced by the growth in pizzas here from local producers and the interest of home cooks, many using their own pizza ovens.

“More people than ever before are turning to a traditional Italianpizzas as a tasty meal or snack. Sales of our pasta and pizza sauces are also benefiting from this fast developing trend. There’s also been a significant expansion in pizza providers of the quality and innovation,” he adds. Oegano can also be sprinkled on meats and salads.

Harvested fresh for PEPPUP, by a longstanding business contact in Greece, the plant is said to have been created by the goddess Aphrodite in her garden on Mount Olympus as “a symbol of happiness and joy”.

The Oregano is packaged in sealed bags at source and then shipped quickly to PEPPUP in Northern Ireland, ensuring freshness and intense aroma.

An experienced home cook and qualified nutritionist, Luca develops the unique recipes which are based on his family background.

The couple set up PEPPUP in 2014 and began trading the following year from the family home in Portaferry. It is now baed in nearby Newtownards.

Two artisan food companies from Northern Ireland, both Food NI members, are confident of new exports to the US from participation in a trade mission to New York City that included participation in the Summer Fancy Food Show, one of the biggest trade events there.

PEPPUP authentic Italian sauces from Newtownards and Portrush’s Irish Black Butter were Northern Ireland’s representatives on the UK Department of Business and Trade (DBT) mission to New York. The companies took part in the show and then met potential customers and others at a series of events and briefings organised by the UK diplomats in the city.

Taking part in the important trade trip were Luca and Liz Montorio, the husband and wife team behind PEPPUP, a small enterprise that has developed a range of Italian style gourmet sauces, Bolognese dips and ketchups. Business in the US would be a first for the company that was founded in May 2015 by Luca, an Italian native and nutritionist, in the family home in Portaferry, Co Down. The enterprise subsequently moved to a warehouse in Newtownards.

Liz, commenting on the NYC trade trip, says: “It was an immensely encouraging and significant trip. While it’s early days, visitors to the stand at the Summer Fancy Food Show understood the unique selling points of our Italian sauces and other products such as being fat free, free from allergens, with no added sugar and no onions,” explains Liz.

“Many of the visitors who tasted the products described them as the best for taste. Retailers, clubs and distributors liked our products a lot and hopefully the first order will come soon.

“We’ve still a lot of work to do, of course, especially in terms of following up the many expressions of interest. Overall, Fancy Food was a very worthwhile show. We learned a great deal from the visitors to the stand and the DBT team in New York, We greatly appreciate their advice and support throughout the trip,” adds Liz.

Taking part in Summer Fancy Food gave Alastair Bell, the much travelled entrepreneur behind Irish Black Butter, the opportunity to make important contacts in NYC. The small company has business already in the Boston area and most recently in Dallas, the latter the outcome of his participation in an earlier DBT business mission this year.

Alastair heard recently that his sweet/savoury sauce made from Armagh Bramley apples and spices has now been listed by the World Duty Free at George Best Belfast City Airport. “Gaining a listing there in the impressive duty free store was a tremendous boost as I headed to London and the mission to NYC,” says Alastair. “Irish Black Butter is now on the shelves in duty frees in both Belfast airports and Dublin,” he adds.

“The Summer Fancy Food Show was a tremendous experience,” continues Alastair. “It was massive. I met a number of existing customers from NYC, Boston and Texas and had opportunities to discuss new business prospects. My programme included sampling Irish Black Butter on the stand hosted by Chelsea Market Baskets in New York. DBT did a marvellous job in supporting us by hosting business breakfasts and other events for key food buyers including an excellent meeting at the home of the British diplomat in the city,” he adds.

Organised by the US Speciality Food Association, the Summer Fancy Food Show is the largest specialty food fair in North America, and it was first organised in 1955. The name ‘Fancy Food’ emphasizes the show’s focus on exquisite and refined foods, representing a range of food products known for their quality, taste, and uniqueness. The fair takes place annually at the Jacob K. Javits Convention Centre in New York, typically during the summer months.

The Specialty Food Association, a non-profit organisation committed to promoting and recognizing specialty foods and their producers, serves as the event organiser.

The wide range of products and services presented at the show includes a variety of specialty foods and beverages. These encompass new products, imported and domestic specialties, exotic ingredients, and gourmet foods.

The show provides a platform for professionals in the food industry to network, conduct business, and draw inspiration from new ideas and cooking techniques. This is facilitated through cooking seminars, tastings, and cooking demonstrations.

A special highlight of the fair are the award ceremonies in various categories that take place during the event. The fair attracts a broad audience, including retailers, restaurateurs, food manufacturers, specialty dealers, and other professionals from the food industry.

Northern Ireland food and drink companies rarely take part in this important trade event. DBT has been focused on building business links between Northern Ireland and the US.

Date/Time: Saturday 10th August @ 7:30pm (doors open 7pm)
Cost: £40 per person

If you are going to experience a Professional Magician, you better hope it’s Caolan McBride. Caolan has toured extensively across America performing magic in theatres all the way from New York to Las Vegas and everywhere in between. He performs at high-end private parties and works closely with some of The UK’s top companies to create bespoke magic performances for their businesses. Award-winning Long Meadow Cider are delighted to have secured Caolan for this exclusive, one-off night of world class magic.

What can you expect? Expert magic, mind reading and comedy in an evening show delivered with Caolan’s natural blend of charm, sharp wit, and unmatched skill. All while you sip and savour the natural blends of Long Meadow Cider. Let Caolan create magic and make objects disappear while you do your own magic and make the delicious cider disappear!

Your ticket gives you entry to The Bramley Barn, Armagh’s best kept secret. An exclusive, private venue nestled within the orchards of Long Meadow Farm. An already magical setting for a truly magical evening accompanied with Tapas style dining by The Flavoursmyth catering. Indulge in a selection of mini-Dexter beef burgers, buttermilk chicken, pulled pork tacos and BBQ ribs.

Cider and cider cocktails available to purchase throughout the evening.

Please make us aware of any food allergies.

Tickets are non-refundable.

This event is for over 18’s only.

https://www.longmeadowcider.com/product/enchanted-evenings-magic-cider-tapas-delights/