Green Fingers Family in Larne is experiencing significant growth in sales of its hand crafted granolas and energy balls in the Republic of Ireland especially in Dublin’s most successful grocers.

The small business, which is owned and run by husband and wife team Zsolt and Andrea, both originally from Hungary, has also won exciting business from Odaois Foods in Dublin, one of Ireland’s leading food distributors.

“We are now directly supplying local independent food stores and farms shop across Northern Ireland as well as selling online via our e-commerce website,” says Andrea. “Our business with Odaois is immensely encouraging and is strengthening our presence in the Republic, our most important market outside Northern Ireland. We have been supplying Odaios Foods with our energy ball and granola products since June, providing products to foodservice customers in the Dublin area and across the Republic of Ireland.

“We are also supplying around 140 food stores with our retail products across Ireland with our distributor partner, Taste The View, also based in Dublin. Our high-profile customers include high-calibre retailers such as Avoca and Donnybrook Fair,” adds mum of three Andrea.

Green Fingers Family, a Food NI member company, is now a multi-award-winning food production business established in 2020 by the enterprising couple.

 “We are producing 100 percent natural, gluten-free, plant-based granolas, energy balls, and healthy, no added sugar treats,” she continues. We do not use any additives, preservatives, or processed sugars, only natural ingredients in our products. All our packaging is eco-friendly, plastic-free, fully compostable or fully recyclable,” she adds.

Based outside the Co Antrim town, Green Fingers Family, she continues, is pursuing a vision of “a world where delicious food experiences seamlessly intertwine with environmental sustainability”.

“We aim to lead the way in redefining the food industry by embracing innovative, eco-friendly practices in our packaging, ensuring a healthier planet for generations to come,” she says. “We both deeply care about our environment and so there was no question when it came down to packaging.

“There was only one way to go and that was the eco-friendly channel. The challenge was to find plastic -free alternatives that were airtight to keep the granolas fresh,” she adds.

Green Fingers Family was the joint winners of the NIFDA Environmental Sustainability Award in 2022 in recognition to its efforts in using environmental friendly, compostable packaging for premium granola.

 In addition to its own successful manufacturing products, the small company has expanded its business to offer services and production for brands looking for a partner. It also offers a range of eco-packaging options for other producers.

“We provide the facilities to enable other companies to create and bring their own products to life from ingredients to packaged product.”

 Resident in Larne for more than 15 years, Andrea’s decision to start a small enterprise in 2020 was born out of her decision to take charge of her own health and wellbeing.

A garden of over half an acre at their home outside Larne enabled Andrea to start growing her own healthy vegetables. “Homemade food just tastes so much better, and when you produce all the ingredients as well, something truly magical happens,” she says.

She came to realise that with “the right food, right exercise and the right mentality, my body would do what it’s meant to do itself…. heal. It wasn’t only my body that needed healing, but my thinking and attitude too,” she explains.

It was Andrea’s sweet tooth that was to lead her to start developing her own range of granolas. “I had to change the way I make and bake sweet snacks in my home. I replaced sugar with natural ingredients. My favourite snack is granola. I was shocked to read that the ingredients in many of the brands available were bulked up in different forms, and full of sugar and artificial flavourings,” she says..

She continues: “I’ve been making my own granola for many years now and gave it as presents to everyone who came my way. The feedback has always been amazing. So, I’ve since created a range of different granolas – well one is a granola porridge to be fair so I could encourage my kids into eating seeds and nuts too. All contain only natural ingredients, no secret additives, and the granola is sweetened with only a drop of maple syrup.”

 All granolas are homemade by Andrea “to make sure I can add that special pinch of love”. Two of the granolas have also won UK Great Taste Awards. The business, in addition, has won a Silver Level Innovator Award from Mid and East Antrim Borough Council for the commitment to eco-friendly packaging.

K

arri Kitchen, the Armagh specialist in South-East Asian meals, has signed an agreement that will see its products in the chillers of EUROSPAR and SPAR convenience stores across the country.

The latest distribution deal for Karri Kitchen is with the Henderson Group in Newtownabbey, one of Ireland’s biggest food wholesalers.

A Food NI member, Karri Kitchen, which is owned and run by husband and wife team Chris, an experienced businessman, and Shera McAloran, a talented chef, and based in Portadown, is now Ireland’s fastest growing provider of a delicious range of healthy ready-meals with rich South-East Asian flavours.

EUROSPAR and SPAR shoppers are now able to enjoy eight ready-meals that have been crafted by Shera, who created the recipes from her own upbringing in Indonesia, and her team at Carn Industrial Estate, one of Northern Ireland’s leading food processing hubs.

The restaurant quality dishes include the multi-award winning mango chicken curry, spicy coconut chicken curry, black pepper beef and Mongolian beef noodles. They are being launched in the vast network on a two for the price £9 offer.

Formed in 2019, Karri Kitchen is a remarkable success story of enterprise and innovation in food development and production. It now includes many of the leading retailers here and in the Republic of Ireland among its customers.

“We are thrilled to have been listed by the Henderson Group for such a range of our convenience meals. It’s a major endorsement that will offer access to many thousands of shoppers across Northern Ireland,” says Shara, who has vast experience of South East Asian cuisine from food preparation at home near Jakarta, the Indonesian capital. Her dishes are high-protein and low calorie. They have also won UK Great Taste and Blas na hEireann Irish National Food awards.

The small company achieved gold in the ready meals category in the highly influential Irish Quality Food and Drink Awards this year, an event watched closely by top grocery retailers.

“We decided to approach Henderson’s when we heard that there was an opportunity for the healthy and nutritious ready meals that we have been creating and processing here in Portadown. They subsequently placed a contract after sampling and enjoying our dishes. It’s a very exciting development for us,” she adds. 

The company has been awarded Best Poultry Ready Meal in Ireland for its mango chicken curry and a Healthy Product Innovation Award at the Irish Food Awards. The tasty and nutritious meals were also a hit at the  Northern Ireland Food and Drink Awards, winning the Healthier Product Innovation Award and Highly Commended in the Small Company Award.

Karri Kitchen – Karri is the Indonesian for curry – has supplied ALDI, the German supermarket chain in the Republic. Other major customers include LIDL, SuperValu, Mace NI, Centra, NISA Northern Ireland and Morrison’s in Britain.

Shera moved to Sydney in Australia from her home in Indonesia for her education and earned a degree  in business management and marketing at the respected Australian Pacific College (APC).

She worked in hospitality during her time at APC. “I had always been interested in running my own small business and had no hesitation about a career in hospitality on graduation. Hospitality and clean, healthy eating have always been part of my life. It’s how I’ve been raised, my work experience, and our lifestyle,” she says. Overall, Shera lived and worked in Sydney for 12 years.

She met husband Chris, who has a successful garage in Portadown, during his visit to Australia and they subsequently married. The couple, who now have a young son choose to set up home in his home town and soon started a small food business there.

Shera pursued her career in management but was then encouraged to think seriously about food preparation by family and friends who loved the distinctive Indonesian and other Asian themes and flavours of her meals.

She brought to the start-up experience and authentic recipes gained cooking alongside her mother in the kitchen at home on traditional dishes that are rich in flavours, colourful and depend on fresh vegetables, meats, rice and a variety of fruits. Shera’s passion for good food is firmly rooted in those days.  

“I’ve carried this focus on fresh and local ingredients into the dishes within the Karri Kitchen portfolio,” she continues. “We endeavour to us as many ingredients from local suppliers as practicable,” she adds. Local suppliers include Lynas Foods in Coleraine; M&W Meats; and Gilfresh, both Portadown.

 “All of our food is healthy and perfect for those who want to eat a balanced, healthy and nutritious diet,” Shera adds

I was shocked…and saddened… by Michael Deane’s decision to close his acclaimed Eipic Michelin star restaurant in the next few months. Belfast which has been striving to enhance its reputation as a global food destination, a prime objective of Food NI/Taste of Ulster, can ill afford to lose a restaurant of such outstanding quality.

It’s also a blow to the wider food and drink industry here, because Michael, a longstanding supporter of our work in Food NI, is a tremendous backer of food and drink processing here. He’s offered many of our artisan and smaller companies opportunities to provide ingredients for the superb dishes crafted by chefs of the calibre of Alex Greene.

Alex, I understand is leaving his position in Eipic to set up his own restaurant in Co Down. We wish him well in the new venture.

Michael Deane’s decision on Eipic, his gourmet restaurant in Howard Street, is a further – and most striking – indication of the severe problems being faced by the hospitality sector here. There have been many closures already of restaurants and cafes across Northern Ireland from the problems of spiralling costs, staff shortages, financial issues and the slow recovery of eating out. I fear there may be many more in the months ahead.

A talented innovator, Michael has been a leader in the hospitality sector, raising the international profile of Belfast and Northern Ireland as a global location for innovative and delicious food.

He was the first chef here to achieve the exacting and prestigious Michelin status and thereby pulled Northern Ireland into frame as a place for great food. His knowledge and talents inspired hundreds of young chefs over the past 25 years, many of whom trained under him and began careers in his and other restaurants particularly in Belfast.

Michael’s achievements also influenced other chefs in restaurants here to work towards Michelin and Bib Gourmand status. We now have two Michelin star restaurants in the city and around 10 with Bob Gourmand accreditation. Hosting three Michelin star restaurants is remarkable for a city of Belfast’s size. He deserves much of the credit for the city’s standing.

While Michael has highlighted the difficulties being experienced by the sector over many months, his warnings have largely been ignored regrettably by the relevant authorities.

As he has pointed out, the financial problems of the pandemic and its lockdowns were exacerbated by the current cost of living crisis which has meant people no longer have the disposable income to spend on gourmet restaurant meals. Price has become more important than ever before. It’s worth adding too that spending on corporate hospitality has declined sharply as meetings have reduced and more business contacts are conducted digitally by zoom. Many staff, who would have lunched in restaurants, continue to spend more time working  – and dining – at home.

It’s good to know that Michael’s popular Love Fish and Meat Locker restaurants in Howard Street will continue. And that successful Deane’s at Queen’s will also continue to shape food in the city.

I am confident that innovator Michael will regenerate the Eipic site with an original and exceptional food offering in the months ahead that will provide something for diners here to enjoy. We look forward to encouraging and promoting his enterprise and initiative.

Food NI member Wilson’s Country, the leading Northern Irish potato supplier has launches two new ready-to-eat potato mash products exclusively at Tesco Northern Ireland outlets

The innovative products are: Wilson’s Mash and Wilson’s Naked Mash. Both come in 400g microwaveable packs and are available exclusively in Tesco stores.

The Naked Mash offering has nothing added, is vegan compliant and suitable for a dairy free diet, Wilsons’ Country said.

Wilson’s Mash, on the other hand, is a rich, tasty, mashed potato blended with cream, butter salt and pepper.

Both products are hand-crafted in small batches to ensure a homemade taste and texture.

Wilson’s sales and marketing manager, Joanne Weir, says: “Both products reflect the growing demand for high quality potato products that also deliver on convenience. They have been specifically developed using carefully chosen potatoes to consistently deliver for local consumers in terms of their overall quality and taste.”

Joanne also confirmed that Wilson’s Country is now supplying pre-prepared mashed potato into Northern Ireland’s catering sector.

She continues: “This is another example of adding value to locally grown potatoes. This is good news for consumers: it is also good news for our growers.”

Demand for potatoes is on the rise, she adds. This trend is being reflected in terms of both retail and catering-related sales.

“From a catering perspective people are going out again, after the hiatus created by the Covid pandemic,” she adds. “More generally, potatoes are being recognised for their healthy and nutritious properties as well as being good value for money.”

Taste of Ulster members succeed in hospitality awards

Our strategically important hospitality sector, which continues to face testing challenges, especially in input costs and staff shortages, is demonstrating tremendous resilience. It’s encouraging then to see the ongoing commitment of the sector to innovation and quality recognised in national and international awards.

A fine example of this commitment is the recently reopened Ulster University’s splendid Academy Restaurant in Belfast, a Taste of Ulster member.

The restaurant, which has deservedly won widespread acclaim for its superb food and excellent service, has had its commitment to sustainability and measures to protect our precious environment with paperless menus, installing water-saving appliances and low carbon approach, has been awarded the prestigious Green Key certificate, the first restaurant in the UK, for this inspirational focus.

To achieve Green Key recognition, the Academy has met the more than 60 imperative criteria stipulated by the Foundation for Environmental Education (FEE) and operates to the high environmental standards expected by Green Key organisation. 

The Academy team, I am sure, will readily provide their advice and support to any other hospitality establishment seeking accreditation which may well become an essential requirement in the longer-term from the developing international focus on the environment. The Academy, in addition, is making a significant contribution to hospitality education here.

Congratulations to a most valued Taste of Ulster member.

The impressive work of another Taste of Ulster member, the excellent Killeavy Castle Estate Hotel and Spa, has deservedly led to another award recently to its cache with the 4 Star Lux Hotel of the Year at the Irish Hotel Awards.

The 4 star Lux Hotel nomination is a new category in the awards which have been running many years.

Another encouraging initiative of this excellent complex is a farm shop specialising in superb artisan from the local area including many products used by the hotel restaurant in its enticing menus.

The spectacular hotel has become a major destination within the Mournes and continues to attract visitors from all over the island of Ireland and from further afield. I congratulate the visionary team at Killeavy Estate Hotel and Spa. It’s a wonderful addition to hospitality and especially tourism here.

Taste of Ulster is all about connecting people with the finest food and drink from Northern Ireland. We are delighted to promote people who produce it and those who serve it in our cafes, restaurants, bars and hotels.  We know we have world-class ingredients and chefs. We secured Best Food Destination at the International Travel and Tourism Awards at World Travel Market.   

We’ve checked every single Taste of Ulster establishment to ensure it meets our strict criteria and is committed to maintaining our charter before receiving a coveted plaque. We don’t just let anyone in! So whatever county you visit, there’s a choice of handpicked places to taste the very best of Ulster.

Killeavy Castle Hotel, in addition, won Fine Dining Experience of the Year, Great Irish Breakfast of the Year and Castle Hotel of the Year for Ulster. It’s certainly well worth a visit for a luxurious stay and/or a delicious meal.

The other big winners in the awards were Manor Country House Hotel in Enniskillen and Titanic Hotel, Belfast.

The Manor House Country Hotel won Waterside Wedding Venue of the Year and Breakfast Venue of the Year. Frances Cathcart won Breakfast Manager of the Year, Ulster and all-island. Josata Zostautiene won Housekeeping Manager of the Year, Ulster. Una Monaghan won Wedding Planner of the Year.

Titanic Hotel won Wedding Hotel of the Year and Gourmet Getaway of the Year for Ulster. Staff awarded were Nigel Mannion, Chef of the Year; Courtney McLaughlin – Event Manager of the Year for Ulster and Yvonne McIlree Marketing Manager of the Year.  William McIlroy was Concierge of the Year for Ulster and Overall winner.

Neil Walker from the Seagoe Hotel, Portadown, won Bar Manager of the Year and Corick House Hotel and Spa in Tyrone won the Country House Hotel award in Ulster.

These outstanding awards reinforce Northern Ireland’s standing as a worldclass destination for great hospitality and superb food and drink. WE are proud of all our hospitality sector has..and continues to, achieve.

Food NI member Two Stacks has won double gold for its recently launched Irish Double Cream Liqueur in the prestigious World Liqueur Awards.

The Newry-based blender and bonder won gold for its unique Double Irish Cream Liqueur and gold for innovation in the global awards.

Two Stacks took the cream liqueur market to a new level when it launched a premium product that features significantly more whiskey, including, for the first time, a pot still distilled spirit, with fresh butter cream, ingredients all sourced from Irish suppliers.

Shane McCarthy, a founding director of Two Stacks, an independent specialist in whiskey blending and bottling, says the small company is “thrilled’ by this important recognition.

 The new cream liqueur is the outcome of work over more than a year “to create a luxurious, complex and, most of all, delicious Irish cream liqueur”.

“Our aim was to create a cream liqueur unlike anything that has come before it”, adds Shane, who set up Two Stacks in 2020 with business partners and close friends Liam Brogan and Donal McLynn.

“What, we believe, sets our cream liqueur apart as a luxury taste experience is the unique blend of eight times the whiskey and twice the butter cream as compared to the market standard,” he explains.

Two Stacks bonds and blends a range of whiskeys including single malts at Newry and exports them throughout the world. The company developed Dram in a Can, the world’s first whiskey in a can.