Local food gold successes from Dingle to Amsterdam

Congratulations Morelli Ice Cream from Coleraine of what was a virtual clean sweep at this year’s Blas na hEireann, Irish National Food Awards in Dingle, Co Kerry, winning the prestigious Supreme Champion Award, the Shane McArdle Award for Best in Ulster and Best in Co Derry. It was a hugely impressive performance by a local company and the second Northern Ireland triumph in the past five years, following the success of Rooney Fish in Kilkeel for its Millbay Oysters in 2019.

I was lucky enough to be in Dingle for the awards. It was an amazing weekend with so much success for Northern Irish companies. Morelli won the top award for its stunningly delicious mango sorbet, a tremendous success following three gold stars in the UK Great Taste Awards for its pistachio ice cream, another superb product. It’s been quite a year for the popular family business, which I am delighted to say is one of our most enthusiastic and supportive member companies.

We are delighted to see the outstanding achievements of the company under Arnaldo Morelli, the managing director, and sister Daniela Morelli-Kerr, the commercial director, as well other family members. They are great ambassadors for the local food and drink industry and rated highly throughout the UK and Ireland for the outstanding quality of their ice cream and sorbets and overall focus on innovation. And it’s a visionary company which has also been quick to embrace other artisan enterprises such as Clandeboye Estate Yoghurt, in a frozen yoghurt, and Irish Black Butter, in a unique ice cream flavour.

Encouragingly, Rooney Fish/Millbay Oysters, the only other Northern Irish company to bring home the title of Supreme Champion from Blas, is also a supportive Food NI member. Another important development took place in Amsterdam when Hannan Meats, another Food NI member, won three gold medals for fillet and ribeye in the exacting World Steak Challenge. Peter Hannan, a highly valued Food NI board member, entered three innovative steaks and came away with an impressive three gold medals and a silver. It was another outstanding achievement by our fabulous industry. There were other significant awards for Kettyle Irish Foods in Lisnaskea, ABP Ireland and Foyle Foods in Derry at the global event. Congratulations to our good friend Peter Hannan and the other winners in Amsterdam.

It really was another remarkable period for our amazing industry, showing the tremendous potential our producers possess for international sales. Other member companies featured in export successes – Irish Black Butter in Portrush clinched first-time business in Texas and Rademon Estate Distillery in Crossgar became part of a unique global collection of spirits’ distributors Berry Bros and Rudd. Clandeboye Estate Yoghurt signed a deal with Aldi worth £8.6 million that will see its great products on sale in Britain. And Symphonia Spirits was listed by Tesco Ireland for its gin.

The enormous potential, especially in terms of exports, of our industry was also highlighted during Blas na hEireann. It was a tremendous boost to see so many smaller companies collecting awards, including many of our member companies. Our congratulations to all the winners at Dingle. We look forward to continuing to work with all in promoting our incredible industry. Securing that coveted Blas badge is a huge achievement and means those producers who are short listed as finalists and the final winners really are the crème de la crème of Irish food and drink.

All roads led to Dingle for Blas na hÉireann 2023, the Irish food awards, with the three-day celebration of the best of Irish food and drink which took place from Thursday 28th to Saturday 30th September.
As ever, Food NI members were well represented, with one even taking home the Supreme Champion Award.

Morellis took that accolade for their Mango Sorbet which also won Best in County and Best in Ulster. The product uses real mango sorbet with no dairy or lactose products.

“Our grandparents and parents would be ecstatic, and we are very proud to carry on their legacy” said Arnaldo Morelli, MD at Morelli Ice-Cream.

The other member winners from Co. Derry-Londonderry are Carol’s Stock Market, Milgro and William Grant and Company.

The winners from Co. Down are Crawfords Rock Seaweed Company, Longbridge Drinks Co (Best in County), Mash Direct and The Copeland Distillery

The Food NI member winners from Co. Armagh are Avondale Foods, Burren Balsamics, CRAIC Foods, L’Artisan Foods (Best in County), Mac Ivors Cider and Natural Umber.

The winners from Co. Antrim are Basalt Distillery, Dundarave Estate, Golden Popcorn, Lough Neagh Fishermen’s Co-operative, Melting Pot Fudge, Our Brewery by Geterbrewed, Suki Tea Makers and The Daily Apron.

Fermanagh winners included Cavanagh Free-Range Eggs, Erin Grove Preserves and Kettyle Irish Foods (Linden Foods) (Best in County).

En Place Foods was a winner in Tyrone.

Food NI CEO Michele Shirlow said “This is a fantastic result for Northern Ireland, Food NI members and proof of the extraordinary talent in our local food and drink scene. Congratulations to everyone and I hope these awards will bring new business for all”.

Speaking as the winners were announced, Blas na hÉireann Chairperson, Artie Clifford said, “We are thrilled to see such deserving winners and finalists again this year at Blas na hÉireann 2023. Looking back on 16 years of Blas, it’s fantastic to see the standard of food and drink in Ireland go from
strength-to-strength year on year. It’s a real privilege for myself and the whole Blas family to bring these products, and the amazing producers who make them, to a much wider audience.”

Foundation a fitting tribute to visionary business leader

I was privileged to know the late Denis Lynn, the founder of Finnebrogue Artisan, now one of our most innovative and hugely successful food enterprises which has become a UK industry leader. Denis was a pioneer with a tremendous commitment to this community as well as other regions overseas.

The recent formation of the Denis Lynn Foundation as Finnebrogue’s new vehicle for the company’s charitable giving here and abroad is a fitting way of marking his huge contribution. His untimely passing in an accident was a sad loss for his family, the business and the wider community. He achieved so much in industry and the local and global community during his remarkable career. Denis was an outstanding and visionary leader. He has created one of the most advanced and successful food businesses in Europe.

Denis was also passionate about the potential for Finnebrogue to help those less fortunate than ourselves.  In Co Down, for example, he helped Cancer Fund for Children’s cancer care programme; and further afield, he supported malaria control and vitally important orphan education schemes with the Mulanje Mission Hospital in Malawi. I was impressed and inspired by the strength of commitment to these and other charitable organisations, as were many others in this community who worked closely with him and were privileged to regard him as a friend.

Denis, furthermore, was a pioneer in measures to preserve our precious environment, investing enthusiastically in sustainability initiatives. Finnebrogue has also focused on products that support the wellbeing of people and our environment. The new Foundation will continue this inspirational work. Finnebrogue will commit at least three per cent of its profits every year to the Foundation, which will in turn support charities that are working to alleviate poverty, improve the life chances of disadvantaged young people and protect the environment. Potentially harmful ingredients and chemicals have been and are being eliminated.

Partner charities this year include Children in Northern Ireland, where the business is helping to alleviate hunger during school holidays; One Equine, which is using horse therapy to support children with learning difficulties; and Clean up the Quoile, which is seeking to restore the River Quoile to its rightful status as Downpatrick’s finest natural asset. Early next year, the Finnebrogue family will have the opportunity to suggest charities and causes to support in 2024/25.
 

I understand that The Good Life Company (GLC) will, however, continue to be the primary beneficiary of the Foundation’s donations. It was one of his first charity focused projects and used funds from the sale of sausages, in particular, in Malawi. The GLC’s work with the Mulanje Mission Hospital in Malawi has already produced some extraordinary results; helping to all but eradicate infant malaria deaths, educating and caring for 500 orphans, training hundreds of farmers in sustainable agriculture techniques, and much more.

The new Foundation is a fitting tribute to Denis, his vision and commitment to the wellbeing of this and future generations and I have no doubt the foundation will continue to flourish and make a difference to many lives.

Steaks from Northern Ireland producers, especially Food NI member Hannan Meats, have been rated among the world’s tastiest and best quality.

Hannan, the multi-award winning beef, pork and lamb processor headed by Peter Hannan, a Food NI board member, gained golds for its Himalayan salt aged fillet and sirloin and silver for Himalayan salt aged ribeye at the recent World Steak Challenge in Amsterdam.

Hannan Meats is a leading supplier to leading chefs, restaurants and high-profile retailers such as Fortnum and Mason. The company also gained coveted three gold stars for two of its meats at the UK Great Taste Awards.

Peter, commenting on the awards, says: “We entered three steaks and were thrilled to gain awards for each. We’re over the moon to gain such important recognition for the taste and quality of our products from our superb farm suppliers such as Glenarm Estate in Co Antrim. This is an impressive international competition and should help significantly as we grow our business in Great Britain and other parts of Europe.”

Two other local companies gained a range of prestigious medals at the event. They were: Kettyle Irish Foods in Lisnaskea and Foyle Foods in Omagh. All the awards were for steaks from animals reared on grass in local pastures. Kettyle gained gold for its fillet. The company, headed by Maurice Kettyle, is a major supplier to restaurants and supermarkets in Britain, Europe and the Middle East. Foyle Foods won golds, silver and bronze medals for its fillets, sirloin and ribeye cuts. The company is a major supplier to top supermarkets such as Tesco and leading restaurants in Britain.

Launched in 2015, the World Steak Challenge recognises the best steaks across the planet. It shines a light of positivity on beef, showcasing the best-tasting steak and engaging retailers and consumers “to think quality and sustainability rather than quantity”. It delivers a recognised stamp of quality to support world-class steak production on a global platform.

Shortcross Irish Whiskey in Crossgar, Co Down, a Food NI member, is part of Shortcross Irish Whiskey in Crossgar, Co Down, a Food NI member, is part of the launch by Britain’s oldest wine and spirits merchant Berry Bros. & Rudd of The Collective, an annual release of spirits which brings together a group of like-minded distillers. People who share a common passion and Berry Bros. & Rudd want to celebrate their achievements by sharing their stories around the world.

The Collective #1: The Pioneers is centred around ‘Pioneers in Sustainability’ within the spirits industry and spotlights ten distillers who are dedicated to making exceptional spirits whilst caring for the future of the planet. Berry Bros. & Rudd will be releasing a series of ten bottlings to showcase the sustainable talents spirit producers from around the globe:
● Oskar Bruno – Agitator 2018 Single Malt Swedish Whisky
● John Stirling – Arbikie 2017 Single Grain Scotch Whisky
● Alex Bruce – Ardnamurchan 2017 Single Malt Scotch Whisky
● Peter Bignell – Belgrove 2016 Single Rye Tasmanian Whisky
● Matthew Farmer – Glen Wyvis 2018 Quarter Cask Finish Single Malt Scotch Whisky
● Jean & Amy Pasquet – Jean-Luc Pasquet 2017 Petit Champagne Cognac
● John Letts – Oxford Artisan 2019 Single Rye English Whisky
● Annabel Thomas – Nc’nean 2017 Single Malt Scotch Whisky
● David & Fiona Boyd- Armstrong – Shortcross 2017 Single Pot Still Irish Whiskey
● Matt Homan – Westland 2014 Madeira Finish Single Malt American Whisky

Each has been meticulously selected by Berry Bros. & Rudd Spirits Reserve Whisky Manager, Jonny McMillan, in collaboration with Mr Lyan, a proven pioneer in the drinks industry and the world’s most awarded bartender, who shared the same values as Berry Bros. & Rudd: passion and knowledge for both sustainability and exceptional spirits.

Berry Bros. & Rudd Spirits Reserve manager, Jonny McMillan, commented: “There is no set path on the sustainability journey, nor one single solution. The beauty of Collective #1 : The Pioneers is that each distiller has taken a different approach to sustainability, with the strength being in the diversity and combination of practices, making a whole entity, with continuous learnings.’

‘We looked to find a broad spectrum of producers from various traditions of whisky and cognac making with each distiller taking a slightly different approach to sustainability, some focusing on soil health and regenerative farming, others on lowering energy use or green power. For each distiller there is a different solution that fits the location and character of their distillery, together they form a great overview of what’s going on with environmentally pioneering producers.”

Lizzy Rudd, Berry Bros. & Rudd Chair, added: “As a family business with a long history, the notion of sustainability is a natural part of our ethos and our long- term mindset, a key to our resilience and longevity. The purpose of business is fast becoming defined by its impact rather than the products or services it sells. Today, the most important decisions we face are about how to reduce our impact on the planet now, and in the future. This is why our goal is to be net zero carbon and plastic free by 2030.

“Our producers are the best in the world at what they do. Like us, they believe that protecting our planet is the only way to ensure the future of fine wine and spirits. We believe that, together with our producers, we can improve practices around the use of water, energy and plastic.We are not just a business, we are family, a family who are the custodians of a legacy for future generations.”

The spirits featured in The Collective #1 : The Pioneers have been sourced from across the globe, from countries including America, England, France, Ireland, Sweden, Tasmania,and the undisputed homeland of whisky, Scotland. Each whisk(e)y from The Collective #1 is priced at £125.00 and cognac at £75.00, available to purchase from 27th September 2023 from Berry Bros. & Rudd (bbr.com), Master of Malt (masterofmalt.com) and Royal Mile Whiskies (royalmilewhiskies.com).

Downpatrick based Finnebrogue has worked with Asda to secure a new listing for its gluten-free Naked Pork Sausages, as well as supplying three new lines of Asda branded bacon rashers, which will be stocked at selected stores across the UK.

The family-owned business made its name producing premium sausages before launching its progressive Naked bacon and ham, made without nitrites in 2018. It then opened the doors to a new state of the art plant-based factory in 2020, making Finnebrogue one of the UK’s leading and award-winning food producers with over 1200 employees.

Tegan Bodles, Category & Insight Manager at Finnebrogue, explained, “Finnebrogue Naked bacon and ham is free from artificial preservatives and is made without nitrites, which is the result of many years of innovation and research. Nitrites are traditionally used to cure the meat, preserve it, and keep it pink. Following this success, we are now delighted to be able to offer Asda shoppers this healthier choice of bacon, under Asda own-label. We use a blend of Mediterranean dried fruit and spice extracts instead of nitrites, to deliver the familiar look and taste of bacon and ham; making it naturally tasty without the nasties.”

Tegan continued, “Our relationship with Asda began in 2014 with the production of its Extra Special gluten-free sausages. We now produce 49 products for Asda, including Asda brand sausages, Asda brand plant-based and OMV! brands, and the three new Asda brand bacon lines, alongside our Finnebrogue Naked sausages and bacon.”

Finnebrogue’s Naked bacon, which was launched into Asda in 2019, will be supporting the retailer’s Tickled Pink campaign, as part of Breast Cancer Awareness Month in October.

“We are thrilled to support Asda’s Tickled Pink campaign and help to raise awareness through our Naked bacon packs,’’ said Tegan.

Asda is set to launch its biggest ever Tickled Pink campaign for Breast Cancer Awareness Month this October, with over 200 exclusive pink products available to purchase and sales of the products helping to raise vital funds for charity partners Breast Cancer Now and CoppaFeel. The campaign will launch with support from a range of iconic brands adding pink to their packaging, including Finnebrogue’s Naked Bacon which will include a roundel sticker.

Cathy Elliot, Asda’s Buying Manager for NI Local added, “It’s fantastic to continue our relationship with Finnebrogue by introducing these additional sausage and bacon lines. We have worked closely with the team for almost ten years, launching 49 products into Asda, giving our shoppers plenty of choice when it comes to bacon, ham and sausages as well as vegan, gluten free and nitrite-free alternatives.

“We’re also delighted ahead of BCAM, that Finnebrogue, through its Naked Bacon is joining with us to support our Tickled Pink breast cancer charity campaign.”

The Tickled Pink products are available to buy instore or online at www.asda.com.