A new taste experience for cider lovers has been created from a unique collaboration between our biggest brewery, a top cider producer and an apple farmer.

The new Session Cider is the first outcome of the link-up between the multi-award-winning Whitewater Brewery in Castlewellan, Co Down and Armagh enterprises Tempted Cider and successful apple grower John McAllister, both based near Portadown.  Whitewater and Tempted are both FoodNI members.

“We had been talking about a business collaboration between our companies for some considerable time,” explains Bernard Sloan, the founder and managing director of Whitewater Brewery, now Northern Ireland’s largest and most successful independent brewery. ”The chat led to a decision to pool our resources, experience and knowledge in an original new craft cider at the brewery, the first draught cider produced here.

“It is the first artisanal draught cider in Northern Ireland, a four percent Session Cider which is already on sale in hotels and pubs around Northern Ireland. It’s proving immensely popular with some of the best hotels and bars,” adds Bernard.

Another important outcome of the discussion was an agreement that Whitewater will bottle and distribute the range of award-winning Tempted Ciders, among the first craft ciders here. Whitewater also has the technology to produce the ciders in cans and kegs.

Tempted was launched by Davy Uprichard in Lisburn in 2009 and subsequently moved to John McAllister’s apple orchard, where the handcrafted ciders have previously been produced.

Whitewater Brewery, established by Bernard in 1996 on the family farm, near Kilkeel, now operates from a state-of-the-art brewery in Castlewellan, Northern Ireland’s most modern brewery, where a range of stouts and lagers is bottled, canned and produced in kegs.

Whitewater, Bernard continues, is collaborating with Tempted to take on the bottling of the cider and is distributing the products across its extensive network here, in the Republic and Great Britain. The brewery has also sold beers to key European markets.

The brewery, furthermore, operates a successful visitor centre and a programme of visits which will now include Tempted Cider.

Comber-based Mash Direct, a market leader in potato products, vegetable sides and convenience foods last week strengthened its position in Britain, its most important market outside Northern Ireland, with another significant deal with major supermarket chain Morrisons.

The local family company, FoodNI member, also supplies most of the other supermarkets and grocers there, around 9,000, and stores abroad including in the US, Europe and Middle East.

As a result, the Co Down farm-based enterprise is now one of our most successful and innovative food producers.

As Mash Direct currently celebrates the 20^th anniversary of its formation by husband and wife team Tracy, an experienced marketer, and Martin Hamilton, a successful local farmer, the company is now recognised as a remarkable local success story and an ideal role model for other smaller food and farming enterprises here.  

It owes much to the experience of the Hamilton family which has been farming the fields around Strangford Lough, now a conservation area, over six generations. The Mash Direct team has a wealth of understanding and knowledge of the area, its soil, produce, growing conditions and other food operations.

While Martin and Tracy are still involved, the business is now run by sons Jack, the chief executive, and commercial director Lance.

Lance says: ”It has been a journey fuelled by passion, dedication, and a strong sense of community. We’ve grown, adapted and innovated, always honouring our roots and the authentic taste of home that defines Mash Direct.”

Widely acclaimed for the quality and outstanding taste of its mashed potatoes and vegetables, the company has also gained international recognition for innovations such as beer battered chips, beer battered onion rings and chilly baby bakes that make it easier for everyone to enjoy fresh food and especially healthy and nutritious veggies.

The family-run business began in the farm kitchen in Comber and started selling from a stall at the iconic St George’s Market in Belfast. It now exports around 70 per cent of its award-winning potato and vegetable sides to major supermarkets and grocers worldwide.

The progressive and successful business has won a host of awards for quality and taste including the UK’s most prestigious Food Manufacturing Excellence Award and the Gold Award for Innovation from SIAL Middle East in Abu Dhabi, a first-time win for any Northern Ireland company. 

Mash Direct has also won a series of awards from Great Taste, Quality Food, Grocer New Product, Free From, and Blas na hEireann Irish Food Award.

“Innovation for customers is in our DNA and underpins everything we do. It drives our business forward,” continues Lance.

It’s a flexible and visionary business that’s geared to the requirements of retailers and customers in the dynamic global food sector. Mash Direct has striven successfully to set itself apart, especially from bigger businesses, in all the markets in which it is currently operating and in those targeted for growth in both short and long-terms.

The family enterprise successfully offers retailers food solutions for their customers. This means working closely with them to identify their requirements and coming up quickly with original and value propositions.

The remarkable business is now a long way from 2004 when Tracy and Martin began producing champ from their own potatoes. The champ, initially launched by them at markets here and in the Republic, followed extensive market research into what was then available and a series sampling sessions.

The popularity of the champ led the family to invest in facilities, products, markets and people in Comber. It has continued to do so and now operates from a sophisticated processing complex, shipping container loads of local products across the world. It’s a driven business that’s always exploring opportunities and developing exports to top retailers and online stores.

The outstanding achievements of Mash Direct ‘field to fork’ products highlight the growth of consumer demand for high-quality and versatile foods that can be incorporated into everyday family meals.  The full Mash Direct range is now low in saturated fat, 100 percent gluten-free and free from artificial flavourings and colourings.

The company is also committed to environmental management and assists in restoring farmland and biodiversity to improve the quality of water, air and soil. All packaging is 100 percent recyclable, ensuring that is has improved its environmental footprint as part of its ongoing commitment to sustainability.

Mash Direct has developed a vast solar collection system to provide sustainable energy to power the operations at the plant. Eco labelling has been developed to help consumers make more sustainable choices.  All Mash Direct products are grown and manufactured on site ‘from field to fork’ so the company has full control over the entire process.

Consumers benefit from backing our worldclass beef

An interesting survey from our friends at The Livestock and Meat Commission (LMC), on a survey of Northern Ireland eating habits, found that 90 percent of consumers in the country said they enjoyed eating red meat…. and presumably do so on a regular basis.

This is reassuring news for the farming industry, still our biggest and most successful food sector in international markets. The LMC statistic was drawn from a recent independent omnibus survey that it commissioned to examine the current eating habits of consumers here and to evaluate their awareness of Northern Ireland Farm Quality Assured (NIFQA) beef and lamb, as well as their familiarity with the Commission’s advertising campaign, Good Honest Food. 

The survey comes as the industry is preparing for the RUAS at Balmoral, the biggest showcase of the year for red meat and other food sectors. Around 100 food producers, including some meat processors, will be featured in our FoodNI Pavilion next month. I hope you’ll take the opportunity to visit the pavilion.

Red meat is also an important component of our own widely acclaimed Our Food: Power of Good marketing and promotional campaign. It’s a sector we value greatly and wish to see prosper.

There’s nothing I enjoy more than a good sirloin steak from a local supplier, and we have many excellent beef farmers rearing animals on rich pasture land, and quality conscious processors now exporting our beef across the world. However, I am always conscious to ‘balance it out’ with some fresh local veg, and maybe mushrooms as well.

The beef industry’s efforts will benefit from the recent EU PGI accreditation for grass fed-beef reared on the island of Ireland. Researchers have indicated that grass-fed beef is packed with nutrients and minerals and is generally healthier. I still remember being asked by American visitors if our beef was grass-fed, and looking puzzled at the question, but now understand the benefits.

We have some of the world’s most respected processors here, including several FoodNI members such as Hannan Meats in Moira and Kettyle Irish Foods in Fermanagh, both are investing heavily in the quality and outstanding flavours of their meats.  Maurice Kettyle and Peter Hannan are world class innovators in meat

Kettyle recently secured a significant contract to supply a range of premium cuts to Tesco Ireland. Peter Hannan, probably the most ‘decorated’ beef producer by organisations like UK Great Taste, Blas nah Eireann and World Steak Challenge is a keen supporter of local artisans including the multi-award-winning Abernethy Butter, a business he recently acquired and plans to expand.

Carnbrooke Meats in Moira and Dromore have outstanding farm shops, showcasing their own quality beef and lamb in many delicious meals and Lisdergan Meats in Fintona is an outstanding supporter of local producers, as well as a name that is now regularly seen on the menus of fine dining restaurants across Northern Ireland.

Other red meat processors like Dunbia and Linden in Dungannon and Foyle Foods at Campsie are also successful in global markets and are enhancing our reputation as a producer of delicious and nutritious beef.

Consumer commitment to eating and purchasing red meat remains steady. In terms of alternate diets, according to LMC. There hasn’t been any notable variation to the number of consumers reporting to follow vegetarian and vegan diets over recent years.

Interestingly, just two percent of local consumers claimed to follow a vegan diet, perhaps a surprising statistic in view of all the claims in the media.

The survey would seem to suggest that consumers now recognise the health and other benefits of eating quality red meat as part of a healthy, balanced diet. And for me, that is the key, everything in balance is vital for health and wellbeing.

The survey also found that 85 percent of consumers believe Northern Ireland Farm Quality Assured beef is high quality and 77 percent agree it is a natural source of vitamins and minerals. Our beef, lamb, pork and poultry is world class in terms of quality, texture and taste. And the farmers who rear the animals are also now making an important contribution to the environment and overall sustainability.

Experienced botanist Dr Peter Barrett, the owner of Steeper Culture, a small brewer of healthy teas in Drumbo, Co Down, believes in making “drinks to be enjoyed with food, for good times, and always for your good health”.

Peter, who has an extensive scientific background, has just rebranded and relaunched the business, a producer of a range of kombucha, a non-alcoholic drink from a fermented tea base that he launched almost a decade ago under the Craft Tea Brew Company identity.

The new Steeper Culture branding has been developed to reflect the essential nature of the beverages as drinks that have been steeped and cultured or fermented.  “That’s the unique selling point of the products and it’s very rare for a non-alcoholic beverage,” Peter says. The company is a Food NI member.

“I also like the alternative meaning of culture in terms of a craft and traditional culture,” he adds. “Our mission is to brew healthy, clean-label but interesting drinks with a tea base. Craft drinks that are literally ‘steeped’ (infused) and ‘cultured’ (fermented).”

Kombucha, a unique beverage, is a fermented fizzy tea drink, which many nutritionists reckon really is good for you.

The canned beverages, which are readily available in many delis and farm shops, is brewed using tea sourced from a single Kenyan estate with added healthy bacteria and yeast and then left for a period to ferment.

 It’s completely natural. The probiotic bacteria and yeast absorb sugars into ethanol and acetic acid. Probiotic bacteria can help to balance the gut microbiome in humans and improve digestion.

Kombucha has been found to contain antioxidants that help to protect the body. It also contains small amounts of vitamins and minerals which are produced when the yeast breaks down the sugars, including vitamin C and B, B1, B6 and B12.

The teas come in a range of refreshing fruity flavours including strawberry lemonade, cherry lime, and Lightning McGreen,

.

Customers include delis Sawers, Arcadia, Oliver’s, Framar Health and Nature’s Way and coffee shops Established, Brew and Bake and Kaffe O, all in Belfast.

Peter’s interest in botanicals comes from his career as a botanist/agronomist. He graduated from Queen’s University in Plant Science and subsequently gained a doctorate in Agronomy in 2000. A research post with QUB’s Department of Applied Plant Science and then an agency, now the Agri-Food and Biosciences Institute, followed.

Peter was there for five years before moving to a business development role throughout Europe with a sustainable soil and plant nutrition company in Brittany.

His other expertise includes anaerobic digestion, a fermentation process that breaks down organic matter to generate renewable and sustainable energy. He subsequently set up his own consultancy here.

This knowledge of fermentation was a useful insight when he began to produce kombucha.

“It took time for me to create a kombucha that I enjoy,” he continues. ”It was only ever intended for my consumption. More recently I found myself gradually increasing volume as more friends also enjoy it. Then it just seemed to snowball in what has become a bit of a blur until the point, several years ago, when it first went to market,” he explains.

Another influence on his thinking was time spent in health and exercise conscious California, where Kombucha is commonplace in food stores and cafes.

Of all the teas he experimented with over the years, he found one he really liked from a local importer. So, he approached them for guidance in sourcing the best tea for commercial brewing.

“I knew the tea I liked but still did some tasting of different products. This confirmed my choice and gave me a better understanding of tea,” he adds. 

It means the tea for Peter’s kombucha is premium quality, from a reliable source and fully traceable. Added to the tea is his special bio culture nurtured for almost five years. “The product is a true craft brew. I brew everything myself in small batches and have total control over everything.”

He launched Lightning McGreen kombucha as his first under the overall branding of Bucha’s Dog, Craft Tonic Brews. “I wanted an identity that is quirky, a bit of fun and appealed particularly to younger consumers. It’s a play on words of the saying ‘as fit as a butcher’s dog’ with Buchas an abbreviation of kombucha. Generally, kombucha drinkers are fit too! Or at least have good aspirations.

“Lightning McGreen reflected the green tea base and the name of the gardens where it was sourced, known locally as The Place of Lightning,” he says.

He also launched another variety, Assamson and Goliath, brewed with a black tea from India’s Assam. He chose this brand for a local identity. “And there’s no stronger identity than the huge cranes at the iconic Harland and Wolff shipyard,” he adds.

“There’s a long and exciting list of botanical infused kombuchas to come from other teas with the addition of spice, fruit and herbs. I always want the kombuchas to be more craft tonic than soft drink,” he adds.

Our Taste of Ulster members were out in force at the Ulster Regional Final of the Irish Restaurant Awards in the Armagh City Hotel on Wednesday, 10^th April, 2024.

Wine and Brine triumphed yet again with the Best Restaurant Award.

The Muddlers Club in Belfast took Best Restaurant in Antrim.

The Best Chef in Armagh was Darragh Dooley at Killeavy Castle Estate. Stephen Holland at Lough Erne Resort took the gong for Fermanagh, while Gemma Austin from A Peculiar Tea was named Best Chef in Antrim.

The Best Restaurant Manager in Antrim went to Conor McHugh at Waterman Restaurant.

Killeavy Castle Estate was named Best Hotel and Guesthouse Restaurant in Armagh, while in Tyrone, that award went to Carleton Restaurant at the Corick Hotel and Spa. The Catalina Restaurant at Lough Erne Resort was awarded Best Hotel and Guesthouse Restaurant in Fermanagh, while the Cuan won that prize of Best Hotel and Guesthouse Restaurant for County Down.

In the Employee Excellence sector, Liam McKenna won the Armagh award for his work at the Armagh City Hotel.

The Poachers, Lisbane won Best Casual Dining in County Down. The Square Bistro in Lisburn won Best Casual Dining in County Antrim, and The Tailor’s House took it home for Tyrone.

The Best Gastro Pub in Antrim went to The Fullerton Arms, while James Street took the award for Best Contemporary Dining in Antrim. Waterman House was named Best Newcomer in Antrim.

Wine and Brine won the Best Wine Experience in Armagh. The Fermanagh award for Best Wine Experience was won by the Catalina Restaurant at Lough Erne Resort. Quay West won the Derry award for Best Wine Experience.

Best Sustainable Practices in Down was won by No14 at The Georgian House. The Ebrington Hotel took the Best Sustainable Practices prize for Derry.

The Yellow Door Deli was named Innovator of the Year in Armagh. Simon Dougan was named Local Food Hero in Armagh. Johnny McDowell from Indie Fude was awarded the Local Food Hero prize for Down, while Emily McCorkell was awarded the accolade for Derry. The Antrim Innovator of the Year went to A Peculiar Tea.

Congratulations to all!

A range of delicious Salt Moss Dry Aged Beef from Kettyle Irish Foods in Lisnaskea, Co Fermanagh is now available in selected Tesco Ireland stores in the Republic of Ireland.

FoodNI member Kettyle is an award-winning producer of premium beef products aged in a unique salt moss chamber developed by Maurice Kettyle, the company’s managing director and founder. He is among the most successful and respected entrepreneurs within the Irish beef industry.

Tesco Ireland has listed: Salt Moss Dry Aged Fillet Steak; Salt Moss Dry Aged Ribeye Steak; Salt Moss Dry Aged Striploin Steak; Salt Moss Dry Aged Sirloin Steak; and Dry Aged Burgers

The quality meat is 100 percent from Irish, Bord Bia approved farms. Ireland is known worldwide for its premium quality, grass fed beef.

Grass fed beef is nutrient-rich with health benefits including fewer calories, greater Omegas, Vitamin A, E and micronutrients – all of which stem from a healthy life in the field

Kettyle’s master butchers carefully select each animal and hand cut with unique specialisation. The butchers’ knowledge, along with the company’s processes, always deliver supreme tenderness that carries through to an exquisitely tender eating experience.

As the original dry aged company established in 2004, the company knew it needed to do something even better, so it created its own unique Salt Moss Dry Ageing Chambers.  These chambers house a wall of handcrafted salt bricks – using Virgin Organic Irish Sea Salt, held together by a natural binder – Irish Organic Sea Weed (Carrageen).

“Over the years, our chambers have developed a unique culture and environment, providing a distinct flavour profile unique to Kettyle,” the company says.

The meat is hung naked in the chambers, allowing it meat to breathe.
“As the salt walls are hygroscopic (absorbs moisture), the moisture is drawn out of the meat, ensuring it becomes under stable control quicker than non-Salt Aged Meat.
Due to the high potassium levels in the salt walls, the dry culture within the chill is maintained and self-managed.

“Our Salt Moss process concentrates the flavour of the meat and almost renders the fat to a dry flakiness. This dry nature enables it to caramelise quickly on the pan, sealing and locking in the sweet yet nutty beefiness. Often our meat is described as beef of yesteryear, true to flavour with a depth that bursts on the palette.”