Karri Kitchen in Portadown, the premium producer of healthy and nutritious South East Asian influenced meals, is strengthening its position with the Cork-based retail chain Musgrave Group, one of Ireland’s leading grocery, wholesale and foodservice groups.

Owned and run by husband and wife team Chris and Shera McAloran, a talented chef, Karri Kitchen, an award-winning creator and producer of high-protein ready meals, is launching three new and delicious dishes with Musgrave. Karri signed a £450,000 deal to supply the vast Musgrave network and the end of 2022.  The all-island network includes popular SuperValu and Centra stores.

All Karri’s meals are produced by Shera and team in Portadown, Co Armagh. Karri Kitchen is a Food NI member.

Shera explains: “Our new high-protein range features three delicious options that are not only high in protein but also low in sugar and low in saturated fat: They are: Sticky Beef Soy and Ginger; Chip Shop Chicken Curry and Slow-Cooked Beef

“These new products are the result of a collaboration with food technologists and nutritionists. At Karri Kitchen, we are firm believers in offering real nutrition with rich flavours.

“We source our high-quality produce locally whenever possible. The Irish rump beef we use comes from Loughgall, and we have partnered with some local vegetable suppliers, such as Gilfresh and Northdown, to ensure premium quality fresh vegetables in all our meals,” adds Shera

 Shera continues that the inspiration behind these new products stems from a desire to combine authentic South East Asian recipes, passed down through generations in her family, with an added Northern Irish twist.

“For example, we’ve added a unique twist to our roast potatoes in the chip shop curry dish by incorporating turmeric, cinnamon, and cracked black pepper, not only enhancing the flavour but also supporting some health benefits,” she adds.

The small company has won a host of major taste awards for its meals.

Entrepreneur Ryan McCracken is building on his successful experience in craft brewing by launching a premium gin that’s likely to be the first in a series of spirits that he’s been planning over the past few years.

Ryan, a progressive and totally committed businessman, owns and runs McCrackens Real Ale, a Food NI member and now among the most successful craft breweries in Northern Ireland. He sees the expansion into distilling premium spirits a logical extension for the locally-owned and managed business.

Focused on growth, Ryan invested in new distilling kit late last year and also added a second canning line to existing machinery at his expanded, state-of-the-art operation at the Co Armagh market town.

He’s installed a 1,000 litre column distillery that has the capacity to produce 1,500 bottles of gin and other spirits daily.

“We’re proud of our grain-to-glass approach at McCrackens that enables us to manage the entire distilling process in-house – from grain to beer and spirit,” he says. “This not only ensures the highest quality but also embodies our commitment to innovation, attention to detail, traceability and excellence in everything we do,” he adds.

Ryan’s new gin recipe features 11 original botanicals including local heather he’s harvested with other family members from the vast mountain trails and parks around Craigavon. It is being branded McCrackens Premium Gin.

“I’ve invested extensively in the latest equipment and in branding and merchandising the gin. I decided to keep McCrackens because it’s an established and respected brand here and in several export markets such as Italy and Britain.

”I’ve been moving towards distilling for some time,” he explains. “The processes are similar, and I spent a lot of time reading about and mastering the process of how best to produce a premium gin,” he says.

Brewing is the process of brewing beer from grains, such as wheat and barley, while distilling is essentially the process of taking fermented beverages such as beer and wine, and then separating the alcohol from them.

He’s looking forward to using wheat and barley in the development of distinctive range of locally crafted spirits.

 “I also have a network of contacts in hospitality that will be very beneficial as I launch the gin. Many already know about the spirit and are immensely supportive.  They are keen to have it on their shelves and as soon as practicable.

“The contacts from my successful portfolio of beers and stouts include hotels, bars, supermarkets and off-licences. These customers appreciate the consistently high quality and outstanding taste of the beers that we deliver as required. They know that they can count on us to provide them with a quality gin and, in time, other spirits such as rum and Irish whiskey,” he adds.

The additional canning line at the business, now to be known as McCracken’s Brewery and Distillery, increases packaging and presentational opportunities for the spirits. ‘There are so many options now for us to grow the business from the equipment that we’ve installed and the research we’ve carried out over the past few months,” he continues.

Ryan, a former IT manager, has an impressive track record in terms of ongoing investing in the brewery. These have included a new kegging line prior to lockdown. He’s grown volume at the brewery substantially to 15,000 litres a month and also expanded his portfolio of award-winning beers and stouts to seven which are now on sale in hundreds of outlets here and further afield.

“Our capacity was just over 1,200 litres a month in 2018. We’ve been able to increase our capacity by 1150 percent since then.  We are still producing hand-crafted, naturally conditioned, unfiltered and award-winning beer.”

The successful increase in volume will benefit the business as it scales up operations with the launch of the new gin and other spirits.

“Exporting also continues be an important element of our business strategy. We expect the gin to become an essential part of this focus and to assist the growth of our company,” he adds.

Ryan’s bold investment has positioned the brewery to seize opportunities predicted by marketing experts suggesting that craft beers and now spirits are in line for large scale growth in the global marketplace.

There’s now a growing recognition of the entrepreneurship of the brewers and distillers like Ryan McCracken and their success in crafting award-winning Irish beers and spirits that are unique, richly flavoured, local and innovative.

Morelli Ice Cream of Coleraine has won two major awards for its unique Double Vanilla at the annual Ice Cream Championships at Harrogate. Morelli is a FoodNI member

Morelli manager Eddie Johnston was doubly delighted when he collected the prestigious awards on behalf of the Morelli family at what is the industry’s awards ceremony.

Eddie, production manager at Morelli Ice Cream in Coleraine, on hand to collect the accolades at this year’s Ice Cream and Artisan Food Show as the great and the good from the country’s ice cream world came together in Harrogate, North Yorkshire to celebrate their 80th anniversary with their biggest-ever event.

Date/Time: Saturday 4th May 2024 @ 6pm
Cost: £75 per person

Join us for an exclusive journey into the world of Long Meadow Cider!

Experience our award-winning products firsthand with a guided tour of our production facilities. Take a leisurely stroll through our picturesque orchard, where you’ll witness the fascinating journey of the apple from branch to bottle. Nestled in the heart of the orchard lies the charming Bramley barn, where you can relax and indulge in a delectable three-course casual dining experience featuring local produce prepared by Yellow Door. Throughout the event, tantalize your taste buds with tastings of our finest craft ciders.

Don’t miss this unforgettable opportunity to savour the essence of Long Meadow Cider!

MENU

Welcome drink on arrival to Barn

First Course

Yellow Door Speciality Bread Selection with Dips

Armagh Bramley Apple & Parsnip soup with Curry Spices

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Main Course

Pinkerton’s Pulled Bacon Rib Slider with Apple Compote & Celeriac Remoulade

Kilkeel Fish Cakes with Lime Aioli

Devilled Annaghmore Mushroom on Focaccia Toast, Parmesan Crisps

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Dessert

Armagh Bramley Apple Turnovers

Armagh Honey and Clandeboye Yogurt Cheesecakes

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Additional Ciders available to purchase throughout the evening.

Last drinks served at 10pm.

Please make us aware of any food allergies.

Tickets are non-refundable.

This event is for over 18’s only.

CLICK HERE to buy your ticket today

I’ll be glued to BBC2 this evening for an important feature by international chef, broadcaster and author Rick Stein on Peter Hannan of award-winning Hannan Meats in Moira, one of the real champions of food here. I am delighted to call Peter a good friend and have his support as an active director of FoodNI.

Peter features in Rick Stein’s Food Stories, described as “a culinary adventure around Great Britain to discover the food that we love to eat today”. I can think of no better person to demonstrate the quality and innovation of food here. He’s respected worldwide for the quality of his beef, lamb and pork. And many smaller food producers have benefited enormously from his advice and support, especially with high-end retailers like Fortnum and Mason in London.

A premium steak from Peter is being showcased by the beef guru and Nick Stein in tonight’s edition on BBC2 at 6.30pm. Featured will be Hannan’s Himalayan Salt Aged Delmonico Ribeye Steak that’s cut for sharing.

Having been a chef for over 50 years, Rick has come to realise that the food we eat tells a story about who we are. From traditional dishes to those that we’ve made our own – meeting producers, some of our best chefs and those keeping traditions alive to see how food brings us together.

Vastly experienced in meat processing, Peter founded Hannan Meats Ltd in Moira, Co Armagh in 1989. It started as a catering butchery business for hotels and restaurants on the back of an extensive career in managing meat processing plants in Ireland, the UK and the US.

Hannan Meats has since become a major supplier of premium quality beef, pork and lamb to restaurants and hotels throughout the UK and Ireland and further afield.

The company pioneered the use of Himalayan salt-aging meat to enhance flavours and textures.  It currently operates the world’s biggest Himalayan salt chambers and has won a series of international awards for the quality and taste of its beef, bacon and lamb.

In addition, the company pioneered the development of a novel sugar-pit process for enhancing the flavour of pork, ham and bacon. It sources from local farms including the award-winning Glenarm Estate shorthorn in Co.Antrim.

This pioneering work has led to unrivalled success in the UK Great Taste Awards organised by the influential Guild of Fine Food. Hannan Meats has won the Supreme Championship twice and more Great Taste Awards than any other producer in the UK.

Hannan Meats also operates the hugely successful Meat Merchant wholesale outlet in Moira, which is open to the public and also features hundreds of artisan foods from other producers.

Another example of a business celebrating our culinary culture is Killeavy Castle Estate. This week it unveiled its latest culinary venture — Gullion at Killeavy. Talented Chef Darragh Dooley, at the helm since the estate’s opening in 2019, is behind this venture to bring his wealth of culinary expertise and passion for locally and ethically sourced food to the heart of Gullion at Killeavy. With an unwavering commitment to sustainability, the Gullion restaurant sources some of the finest produce from the island of Ireland, using as many local suppliers as possible.

Longhorn Cattle and Cheviot Sheep are raised on the working farm at Killeavy Castle Estate, ensuring high-quality meats for guests, with the Estate Butcher, Gareth Black guaranteeing the freshness and traceability of every cut, maintaining farm-to-fork standards. The estate gardens provide a wide variety of fresh vegetables and herbs, enhancing the flavour and sustainability of every dish. The farm-to-fork philosophy is ingrained in every aspect of Gullion at Killeavy, ensuring that each dish narrates a story of vibrant local flavours.

It’s clear we have an abundance of culinary champions in this part of the world, showcasing the quality of our ingredients in their own style, and over the next few months we will be featuring many of them in our very own advert Our Food, Power of Good. Supported by DAERA, through the Regional Food Programme, the advert, and the accompanying social media tell the story of our great food and drink industry, here at home. Check it out at www.nigoodfood.com.

Food NI member, Tandragee’s Peggy’s Family Farm have won gold at the recent World Marmalade Awards, held at Dalamain Estate, Cumbria.

The awards are the only competition of jam and marmalade producers worldwide.

Homemade artisan jams and chutneys made in small batches are the principal products from Peggy’s Family Farm. Peggy’s, owned by Glen Black, won gold in the artisan marmalade market for is Seville orange marmalade with Bushmills whiskey.

Another local company, Annie’s Delights, owned by Ann Marie Collins, won golds with two original Irish whiskey flavoured marmalades in the artisan market category of the international awards.

Both artisan companies developed their own original marmalade recipes using largely local suppliers.

They were successful from over 3,000 entries from all over the UK and farther afield.

Both artisan companies are active in local food markets.