• The new bottle design, featuring up to 70% recycled glass, will roll out across Two Stacks’ portfolio, beginning with the new Polaris 2.1 release 
• Each bottle features a branded all-natural cork stopper 
• This Christmas, Two Stacks will also launch its award-winning Double Irish Cream Liqueur in the brand’s signature 100ml can format 

Wednesday 29^th November: Two Stacks Irish Whiskey has revealed a new bottle design, featuring up to 70% recycled glass, as part of its commitment to innovation, quality and environmental responsibility. 

As one of Ireland’s only independent bonders and blenders, Two Stacks is breaking boundaries to sustainably produce unique and creative Irish whiskey expressions, and the new embossed bottle design, complete with branded natural cork stoppers, marks the business’ next steps in championing eco-consciousness. 

The new bottles are the result of a two-year research and development process, aiming to further reduce Two Stacks’ carbon footprint and pioneering new sustainable practices within the industry. 

The groundbreaking bottle design will be rolled out across the Two Stacks’ portfolio, debuting as part of the next chapter in the Polaris collection, which launches this week.  

The new release, the Two Stacks 7-Year-Old Pot Still, is a masterclass in balance and innovation, blending the rich heritage and tradition of Irish whiskey with a bold, unique nine-month finish in Dry Red Wine Tokaji Pinot Noir casks. Embracing the art of evolution, this whiskey is a journey through time and technique, paying homage to the impressive craftmanship behind Irish whiskey and fine wine. 

Speaking on the new bottle design, co-founder, Shane McCarthy said, “We’re dedicated to setting new standards of excellence in Irish whiskey, and championing sustainability and accessibility in all that we do. We’ve seen other brands prioritising expensive ultra-clarity glass in their bottling when it has no effect on the quality of the spirit inside, and the reality is that this premium is passed on to customers to pay. 

We’re incredibly proud to unveil our new embossed branded bottle design, made from recycled glass and natural branded cork. It’s important to us that our packaging reflects our core values and ethos, driving our sustainability strategy forward and helping shape the whiskey industry of tomorrow. We’re also introducing a reusable bottle bag with this release, to encourage people to reduce waste and overpackaging, but still provide a premium gift bag, perfect for carrying your whiskey bottles or cans.” 

This Christmas, Two Stacks is also launching its award-winning Double Irish Cream Liqueur in the brand’s signature 100ml can format. As the world’s first Irish cream liqueur to blend four different styles of whiskey and use eight times more Irish whiskey than the market standard, Two Stacks Double Irish Cream Liqueur has acquired a cult following, securing a listing in Tesco stores across Northern Ireland in September this year. Offering drinkers a new way to enjoy their favourite festive tipple, the 100ml Double Irish Cream Liqueur will mean whiskey lovers can enjoy a festive favourite on-the-go. 

Double Irish Cream In A Can will be available to buy exclusively on twostackswhiskey.com, with limited numbers released as part of a Polaris 2.1 bundle on Friday 1^st December. Each bundle will also include limited edition Two Stacks x NearyNógs chocolate truffles and Two Stacks’ new reusable bottle bag. General release of Double irish Cream In A Can will begin on Sunday 10^th December online and in select stores. Double Irish Cream In A Can is 17.5% ABV and priced at £3.50 per 100ml can. Two Stacks 7-Year-Old Pot Still Irish Whiskey is 56.5 ABV and priced at £89.99, available to buy exclusively at twostackswhiskey.com. To find out more, and for more stockist information, visit twostackswhiskey.com.  

A limited release of Old Comber Irish Whiskey has been announced by Food NI member Echlinville Distillery in Kircubbin, Co Down.

According to the distillery, which revived the historic Old Comber whiskey brand, the whiskey boasts notes of fresh vanilla pods, toffee apples and battenburg cake.

The small batch release is limited to two bottles per customer and is priced at £55.

One of the original Irish whiskey giants, Old Comber Whiskey was founded in 1825 and produced at the Comber Distilleries, which were located in Comber – just ten miles from where Echlinville now stands.

Comber Distilleries closed in 1953 and Old Comber joined the list of Ireland’s lost whiskeys.

Echlinville acquired the brand and revived the pot still whiskey in 2021 on a limited basis.

Old Comber was one of Ireland’s most celebrated whiskey brands. Famed for more than a century for its quality and bold flavour, its loss was lamented by whiskey enthusiasts around the world.

Echlinville is incredibly proud of its roots. From rolling barley fields to huge malting houses and one of the largest distilleries in Ireland, County Down and the area around Strangford Lough, in particular, has a strong whiskey heritage. Comber and its distilleries was widely regarded as the home of double distilled pot still whiskey.

The Errigal in Belfast, is home to the latest Exclusive Single Cask Release from Dunville’s Irish Whiskey, produced by Food NI member Echlinville Distillery in Kircubbin.

Dunville’s has collaborated with the iconic bar on the city’s Ormeau Road to release cask 1541 – a single cask bottling of 13 year old Irish Single Malt Whiskey with an exceptional Pedro Ximénez Sherry Cask finish.

275 bottles at cask strength 55.7% abv were available exclusively from The Errigle Inn on Saturday 25 November 2023 at a special introductory price of £150 per bottle. 

Jarlath Watson from Dunville’s Irish Whiskey and TheEchlinville Distillery, said: “The Errigle Inn is one of Belfast’s oldest and best-known bars and is full of history, tradition and character. It is a proud part of city’s heritage and has stood the test of time, just like Dunville’s Irish Whiskey. It makes perfect sense for us to collaborate with Philip and his team this exclusive single cask from The Spirit of Belfast.

“With notes of ripe orchard fruits, stewed pears, dark stone fruits, spiced apple strudel and candied orange peel, cask 1541 boasts the big hitting PX sherry cask flavours that Dunville’s fans know and love, and the quality that they expect.

“The Single Cask Series is all about exceptional whiskey without compromise, with each cask selected from among the finest in our warehouses. Cask 1541 is aworthy addition to the series and will be right at home at The Errigle Inn.”

Phil McGurran, from The Errigle Inn, said:  “We have been really excited to work with the team at The Echlinville Distillery and Dunville’s Irish Whiskey to produce this fine whiskey. My father Philip G McGurran was approaching his 80th Birthday and we wanted to mark the occasion with a fitting tribute to his many years running The Errigle Inn, and his dedication to the licensed industry.   “I know he is fond of a good whiskey and when asked what he would like for any special occasion he confirmed this.  He was really pleased and impressed with the whiskey when we presented it on the day of his 80th birthday. I know that our customers will love this quality whiskey. We will take great pride to work with Dunville’s here at The Errigle Inn with this exceptional single cask release.”

Shoppers from Britain and abroad at Selfridges, the upscale London department store, are now enjoying award-winning cured meats from Corndale Free Range Farm, near Limavady in Co Derry.

Among the most prestigious and quality conscious in the UK, Selfridges, which is headquartered in busy Oxford Street, has Corndale Farm’s chorizo spicy sausage, fennel salami, garlic and black pepper salami and chilli chorizo in its popular deli of global foods.

The listing by the store, once described as the world’s best, came from the participation of Alastair Crown, Corndale Farm’s founder and managing director, in the big International Food Exhibition (IFE) in London last year. Corndale is a Food NI member.

The exciting new business, according to Alastair, who continues to own and run the small pig farm and charcuterie processing unit outside the Co Derry market town, followed initial discussions and subsequent negotiations with the prestigious store’s exacting buyers.

Selfridges is now a chain of UK upscale department stores founded in 1908 in London. It is the second-largest shop in the UK (after Harrods). Other Selfridges stores were subsequently opened in Manchester’s Trafford Centre and Exchange Square in 2002 and then in Birmingham a year later.

“We were absolutely thrilled to be approached by the buyers and subsequently to secure business with Selfridges, our biggest and probably most influential deal to date in the UK for a range of our charcuterie from our pigs reared on our small farm,” continues Alastair, the founder of the business in 2012, then the first charcuterie producer in Northern Ireland.

“It’s a tremendous springboard for our handcrafted charcuterie to shoppers from Britain and from visitors to London from all over the world. It’s very encouraging further to see our range of products ranked alongside Europe’s very best on the shelves of this marvellous food hall at the heart of London,” he adds. “We are now working with the team to strengthen our presence in the deli there, especially in terms of recently launched nduja and lnduja sauce along with other existing products and innovative foods,” adds Alastair.

The breakthrough deal with Selfridges is also now attracting interest from other major retailers in Britain, including from grocers in Scotland, a market in which Corndale has a significant foothold. And it’s a presence that the farm-based enterprise has also won retailing awards for tasty and innovative foods from leading grocery bodies there.

Corndale has already seen its charcuterie popular throughout Northern Ireland, the Republic of Ireland and attracting interest directly from other markets abroad.

In addition to the charcuterie business, Alastair also provides a successful hog roast service for major outdoor events,

Originally an IT graduate from university in Glasgow, Alastair turned a longstanding interest in heritage pig farming into Northern Ireland’s first charcuterie enterprise, starting from a herd of just four saddleback pigs and a passion, in particular, for chorizo, then not produced here. He cures and air dries all his meat from the farm.

The company has since developed a substantial herd of pigs and processes charcuterie from its own plant close to the small farm. The charcuterie has won a string of UK Great Taste, British Charcuterie and Blas na hEireann awards for premium and delicious produce that’s regarded as being among the best from Italian, French and Spanish producers that have been in business much longer.

He developed a taste for chorizo at university. “We’d go to a small pizza place near the university after lectures for a reasonably priced meal. It was there that I first tasted chunks of chorizo,” he remembers. “I loved the spicy and smoky flavour of the pork sausage and ordered it regularly during my student days.  I’ve also experienced chorizo on holiday in Europe over the years,” he adds.

“It’s an experience shared by many local people on holidays and business abroad, because chorizo sausages and salami, in particular, are a regular part of the diet in many parts of Europe. Northern Ireland, of course, has an established and successful pork and bacon industry but had real involvement in curing spicy, sometimes fiery, products such as chorizo, salami and pancetta found in shops, restaurants and hotels in other parts of Europe and further afield….until  recent years,” he adds.

He explains his interest in pigs from his upbringing: “I grew up in a rural community in Limavady and have always been interested in rearing pigs, especially rare breed pigs.  I was keen to rear my own herd because they’re such a pleasure to work with. The farm is operated to the highest welfare and animal husbandry and hygiene standards. The produce is also fully traceable and safe,” adds Alastair. 

The charcuterie, of course, is absolutely delicious.

Finnebrogue has worked with Asda to produce ten new Christmas products, bringing the total number of listings for the Downpatrick based company to 36, across fresh meat, meat-free, chilled, frozen meat, and party food.

 The new seasonal products, which are exclusive to Asda and will be available across the retailer’s stores in the UK include Extra Special Truffle & Parmesan Pigs in Blankets and Extra Special Brown Butter & Spiced Rum Stuffing Wreath, Asda own brand Jingle the Reindeer Pork, Sage & Onion Rosy Noses, Cheesy Pigs in Blankets and Mini Hot Dogs, as well as new additions to Asda’s OMV! range, including Roast Fillet of No Beef, Mushroom Wellington, No Turkey & Trimmings for One, No Turkey Joint with Unami Gravy, and Mushroom No Pigs in Blankets.

 Finnebrogue’s relationship with Asda began in 2014, when the company secured the business to produce Extra Special Gluten-Free sausages. Now Finnebrogue supplies all Asda own-label gluten free sausages, including Just Essentials, Asda Brand, and Extra Special, three Asda Brand nitrite-free bacon products, a selection of plant based by Asda & OMV! Meat-Free products, as well as a selection of fresh and frozen Christmas lines.

 Barbara Mullan, product developer at Finnebrogue, explained: “We are over the moon to work with Asda once again to launch ten new products into stores in the lead up to Christmas. The range of seasonal lines caters for all occasions during the festive period – from Christmas centrepieces and Christmas dinner accompaniments to party food essentials in both the fresh and frozen aisles.

 “We’ve put a twist on the Christmas classic Pigs in Blankets – with two new innovations – Cheesy Pigs in Blankets, as well as Extra Special Truffle & Parmesan Pigs in Blankets.

 “We also created a large selection of vegan & meat-free lines, catering for those who want to try something different this Christmas and for people who are reducing their meat consumption.  We know the Vegan Roast Dinner for one will be a welcome addition to those catering for only one meat-free diner at the table.”

 Cathy Elliot, Asda’s buying manager for NI Local added, “We’ve worked with the Finnebrogue team for almost ten years now, and we are thrilled to see an extension of its Christmas products launched into stores, with ten new lines available in the run up to the festive season.

 “Our shoppers will be delighted with the addition of these new options for Christmas, bringing locally sourced products to the dinner table at this special time of year.”  The products are available to buy instore or online at www.asda.com

Top chef celebrates 30 years in successful food business

I’ve had the privilege and great pleasure of enjoying many fine meals created by Yellow Door, by both Simon and Andrew Dougan, both wonderful chefs and tremendous supporters of local artisans. Jilly Dougan is also a great champion of the local food and drink industry, respected for her pioneering work to promote the agri-food industry in schools here.

It’s hard to believe that Yellow Door recently celebrated 30 years of culinary excellence. Time really does fly!

The Yellow Door first opened its doors in 1993 in a small restaurant in Gilford, Co. Down that set a new standard in the local hospitality industry, a restaurant driven by the commitment of Simon to creative meals that were superb taste experiences.

Led by the talents dedicated efforts of Simon and his cousin, Andrew Dougan, Yellow Door has grown successfully over the years as a true family endeavour, expanding their footprint with various hospitality enterprises in Portadown and Belfast, including a stand-alone wholesale bakery supplying fresh and innovative breads and patisserie daily across Ireland’s hospitality sector. 

For many years the Yellow Door catered for members of the Royal family and visiting dignitaries from across the world at Hillsborough Castle and other venues throughout Ireland and beyond. The company also nourishes the Ulster Rugby team on a daily basis and have been crafting memorable experiences at some of Northern Ireland’s grandest events and weddings.  Many corporate organisations regularly turn to Simon, Andrew and their teams for memorable food.

Congratulations to the Yellow Door for all that has been achieved so far. Here’s to the next 30 years!

Saluting the achievements of the local food and drink industry gives me tremendous satisfaction. Particularly because there’s so much good news coming from our companies. It’s one of the most important Food NI roles to showcase the achievements of food and drink here.

Among recent success stories from Food NI members is the remarkable business growth of Karri Kitchen in Portadown, a creator and producer of an eight-strong range of excellent South East Asia meals.

Owned by Chris and Shera McAloran, Karri Kitchen has just been listed by the Henderson Group, another Food NI member, to supply its vast network of SPAR, EUROSPAR and VIVOEXTRA stores. This will strengthen the position of this most enterprising business especially in Northern Ireland. Karri Kitchen is a tremendous success story in our developing ready-meals category. It already supplies LIDL and Musgrave Group stores.

We’ve also seen Green Fingers Family in Larne, a producer of handcrafted granolas and energy balls winning significant business in the Republic of Ireland with major distributors like ODAIOS in Dublin and deals with top retailers like Donnybrook Fair and Avoca.

Owned by Andrea and Zsolt Bohar, both originally from Hungary and now loving life and business in Co Antrim, Green Fingers Family is becoming among our most innovative enterprises and one that’s focused on sustainability and preserving the environment though a sharp focus on eo-packaging.

Another ambitious and successful local family business is Melting Pot Fudge from east Belfast which has just been listed by Dunnes Stores for its premium Simply Better range.

Driven by three remarkable sisters – Dorothy Bittles, Jenny Lowry and Cathy Johnston, Melting Pot has created an impressive reputation in confectionery and now supplies its fudge, including gluten-free varieties throughout the UK and further afield. The deal with Dunnes, its biggest business to date, will enhance its position in the Republic through more than 100 stores operated by Ireland’s biggest retailer.

Berties Bakes in Magherafelt is also now supplying Tesco with a range of superb foods.

Shortcross in Crossgar, the first developer here of a local gin in over a century, has formed an innovative company, Irish Bonding Company, to expand sales of its successful Irish whiskey.

Two Stacks in Newry has won business with Tesco for its original whiskey and an award- winning and highly innovative Irish Double Cream Liquour, a winner of double golds in the World Liquour Awards – a great Christmas treat!

Another member to win business with Tesco is Symphonia Gin in Pomeroy, another highly original and delicious drink that is produced by sustainable processes.

As well as a great deal of hard work by all of these companies, credit also has to go a whole network focused on supporting the food and drink industry. For example, DAERA, for supporting initiatives that support the development of these businesses’ such as the Food Pavilion at Balmoral Show, to InvestNI for their excellent work on securing buyers and training businesses on how to present to buyers, and to councils for encouraging start up food and drink businesses.

Hearty congratulations to all the above companies on their outstanding achievements.