For the first time in almost 90 years, the production of whiskey is under way again in Belfast, on the site of the historic Thompson Dock and Pumphouse, the birthplace of the Titanic.

Drinks company Titanic Distillers has invested almost £8 million to convert the Pumphouse, a listed building in the heart of Belfast’s Titanic Quarter, into the city’s first working whiskey distillery since the days of prohibition in the 1930s.

Having been granted its Distillers License to produce spirits last week, the shiny new copper stills are now up and pouring at the distillery, under the watchful eye of Head Distiller Damien Rafferty.

“We opened our doors to tourists in April this year to allow visitors to explore the distillery and the site where Titanic last rested on dry ground,” said Damien, “but to finally begin production on site is an incredible feeling and a huge milestone, not just for us but for the city of Belfast.

“A lot of time, hard work and investment has gone into this amazing project to date, but this week marks the culmination of all that – with the distillery and visitor attraction now both fully operational.

“In many ways though, the job is only beginning as we start producing a whiskey that the people of Belfast and Northern Ireland can be proud of, and one that will represent us well all over the world ,” he added.

The new distillery will produce single malt premium whiskey made from ingredients that have been carefully selected to produce the best possible flavour.

A unique house blend of malted barley and yeast is used to produce the ‘wash’ which is then distilled in the three Forsyth’s stills, situated on a mezzanine floor overlooking the Pumphouse’s original Gwynne pumping engines which are deep in the building’s pump-well.

Titanic Distillers Director Peter Lavery reflected on what he claims is ‘a momentous occasion’.

“It’s been quite a journey over the past five years but we are thrilled to get our license and to start producing our own spirits on site,” said Peter. 

”Whiskey has played an important part in the history of our city but there hasn’t been a working distillery here since the 1930s, so, as a Belfast boy, it really means a lot to me to revive this great distilling tradition – and help bring Belfast back to the forefront of Irish Whiskey production.

“Once, we led the way globally – not just in shipbuilding but across many areas of industry, manufacturing and innovation,” he continued. “With our Titanic Distillers Premium Irish Whiskey, now produced on this most historic of sites, we hope to do so again.”

The Thompson Dry Dock first opened in 1911 to service and accommodate the massive White Star transatlantic liners Olympic and Titanic.

All of the original pump equipment and associated internal historic features in the adjacent Pumphouse have been retained and are available to view as part of the associated visitor tours, while the exterior includes a new food and beverage area.

Stephen Symington, Director of Titanic Distillers, added: “This has been a real labour of love for all concerned over a period of more than five years – from the initial seeds, through the planning process and then the loving restoration of one of our city’s most historic and iconic buildings.

“Our ambition, from the outset, has always been to embrace the history of our distillery’s location to create a unique product and visitor experience, immersed in the spirit of Belfast’s industrial and maritime past and inspired by the people who worked in Belfast’s shipyard more than a century ago.

“However, outside of the site’s massive tourism appeal and historic significance, it is important to recognise that, from this moment forward, we are now a working distillery in which we will be producing our own products to build on our success to date and make the most of the growing global demand for Irish Whiskey.”

Titanic Distillers at Thompson Dock is within walking distance of Titanic Belfast, the world’s biggest Titanic exhibition centre and Northern Ireland’s number one tourist attraction, clocking up more than 800,000 visitors per annum in the days before Covid-19. 

Also resident in the Titanic Quarter is the SS Nomadic tender ship which ferried passengers to the great liner, and HMS Caroline, a decommissioned C-class light cruiser of the Royal Navy that saw combat service in the First World War and served as an administrative centre in the Second World War. 

For more information, visit www.titanicdistillers.com.

Clandeboye Estate Yoghurt has worked with Asda to secure listings for twelve new lines, which will be stocked across all the retailer’s Northern Ireland stores.

The 12 new products include Clandeboye Estate Blueberry, Raspberry, Strawberry and Toffee Yoghurts, Madagascan Vanilla, Raspberry & White Chocolate, Mandarin & Lime, Mango & Nectarine Greek Style Yoghurts, Greek Style Yoghurt with Strawberry Compote Granola and Greek Style Yoghurt with Mango Compote & Granola.

The award-winning yoghurt, which is made at the Clandeboye Estate in Bangor launched at the Balmoral show in 2008.

“Since 2008, the business has grown significantly and the range has won numerous accolades including three stars in the Great Taste Awards, Gold in the Blas na hEireann, and UK & Irish Quality Food Awards,’’ explained Patrick Black, Commercial Manager at Clandeboye Estate Yoghurts.

Patrick continued,

“We are thrilled to build our relationship with Asda through these new listings. Asda has been a fantastic supporter of the Clandeboye Estate brand over the years, stocking our 450g yoghurt range and we are delighted our 150g range of single serve yoghurts will now be available to Asda customers across Northern Ireland.

“Our yoghurts are locally and sustainably produced on the Clandeboye Estate in Bangor, using fresh milk from County Down.”

Cathy Elliot, Asda’s Buying Manager for NI Local added,

“It’s fantastic to continue our successful relationship with Clandeboye Estate Yoghurt. We have worked closely with the team there over the years, and we are delighted to launch twelve new lines in stores across Northern Ireland.

“The selection of flavours available will provide our shoppers with increased choice. The granola paired with the rich and creamy taste of the yoghurt is the perfect combination and an ideal snack they can enjoy at home or on the go.

“Our customers love to see local Northern Irish suppliers in stores, we know they’ll love the new additions to the range.”

The twelve new Clandeboye Estate Yoghurt products are available to buy instore or online at www.asda.com

Paula McIntyre joined us this year the the Honey Fair, Hillsborough. She worked her magic in our theatre kitchen, and has spoiled us by even giving us the recipes so we can recreate her dishes at home! Check them out below…

Honey cornbread grilled with bacon, Ballylisk and honey

Honey Corn bread

150g corn meal ( polenta)

175g plain flour

¼ teaspoon baking powder

½ teaspoon baking soda

25g honey

1 teaspoon salt

250ml buttermilk

60g melted butter

2 eggs

Set the oven to 180oc and grease a loaf tin or baking tray with sides.

Melt the butter and cool to blood temperature. Whisk in the egg, honey and buttermilk. Mix the cornmeal, flour, baking powder and soda and add the wet mixture. Whisk to a smooth batter and place in tin. Bake for 25 minutes or until an inserted skewer comes out clean. Cool on a wire rack.

8 rashers dry cure bacon

1 Ballylisk smoked triple cream cheese

1 tablespoon honey

Cook the bacon on a dry pan until crisp and golden. Remove from pan and pat dry on kitchen paper. Cut four slices of the cornbread and cook in the bacon fat until crisp and golden. Place on a plate and top with the bacon, slices of the cheese and a good drizzle of the honey all over.

Grilled chicken salad with honey, PX sherry, honey buttered radishes and shallots

6 skin on boneless chicken thighs

2 teaspoons Craic Foods porcini and black garlic salt

1 tablespoon Broighter Gold rapeseed oil

1 tablespoon honey

50ml PX sherry ( or whiskey would work well)

25ml Burren Balsamics Roast onion vinegar

175g radishes, quartered

25g butter

8 shallots

Handful mixed leaves

Cut the shallots in half and place in a sheet of foil. Drizzle with half a tablespoon of the oil and season with salt. Gather up and cook for about half an hour or until the shallot is soft. Remove skin.

Season the chicken thighs all over with the porcini and black garlic salt and rub with the remaining half of the oil. Place on a hot grill pan skin

side down. Cook until skin is crispy and golden then flip and finish cooking on the other side. Place half the honey, sherry and vinegar in a pan and boil to a syrup. When the chicken is cooked add the shallots and cook for a minute to colour, then add the glaze and coat the chicken and shallots. Allow to rest for 5 minutes.

Heat the butter in a pan and when melted add the radishes and cook for 5 minutes. Add the remaining honey and season with salt and pepper.

Slice the chicken arrange on the leaves with the shallots. Spoon over the radishes and any juices from the chicken pan.

Bee’s Knees Cocktail with Cantucci

70ml good local gin

Juice 2 lemons

20ml elderflower cordial

20ml meadow sweet honey syrup ( to make meadowsweet honey, pick 6 heads meadowsweet, wash it and pat dry. Place in a sterilized jar. Gently warm some honey and pour into the jar onto the meadowsweet. Seal and allow to sit for a day. Take 2 teaspoons of the honey and warm with 1 tablespoon of water. Strain)

Half fill a cocktail shaker with ice and add the gin, lemon juice, cordial and honey syrup. Shake vigorously for 30 seconds then strain into cocktail glasses with a salted rim. 

Cantucci

50g blanched almonds

70g honey

50g soft butter

50g castor sugar plus more for dusting

1 egg

175g plain flour

¾ teaspoon baking powder

Toast the almonds in  a dry pan until golden. Add 35g of the honey and caramelize over a medium heat. Pour onto a sheet of parchment and allow to cool completely. Roughly chop

Set the oven to 170oc and line a baking tray with parchment paper.

Beat the sugar, remaining honey and butter together until pale and fluffy. Add the egg and mix well. Fold in the flour and baking powder. Mix in the chopped honeyed almonds. Scatter sugar over a work surface and add the dough. Roll into a sausage about 30 cm long and place on baking tray. Bake for about 20 minutes or until firm and golden.

Cool completely and line two baking trays with parchment paper. Slice the log thinly into biscuits and place on baking trays. Set oven to 180oc and bake the biscuits for about 8 minutes or until crisp.

Cool on a wire rack.

Experience the Orchard County’s finest food, drink in a four-day harvest spectacular from 7 September

Tuesday 15^th August 2023: Armagh’s Food & Cider Weekend is back this September with a tasty line-up of new events, fresh features and an unrivalled tasting menu designed to deliver a uniquely memorable experience worth sharing.

From artisan markets, delectable tasting specials, banquets and cidery tours to fiery cooking demos and foraging for food, the island of Ireland’s celebrated Orchard County promises an unrivalled gastronomic line-up for food and drink lovers that will embolden its culinary reputation.

In stunning, historical locations and amidst the county’s lush apple-laden orchards and parklands, Northern Ireland’s official Food Heartland has more than 40 standout events planned from September which celebrate the best food, history and culture of the Cathedral City and its surroundings at harvest time.

Backed by award-winning local chefs, producers and food experts, this year’s Armagh Food and Cider Weekend is once again guaranteed to be Northern Ireland’s biggest food and harvest celebration.

Deputy Lord Mayor of Armagh City, Banbridge and Craigavon Borough, Cllr Sorchá McGeown, said:

“Outstanding food, quality ingredients and world class cider are always reasons to celebrate which is why we’re delighted to welcome back visitors from near and far to experience the fresh menu and new crop of activities at this year’s Armagh Food & Cider Weekend.

Packed with great places to eat, and vibrant markets, come along with family and friends to indulge in a culinary kick through our city and enjoy the region’s best produce in a one-of-a-kind destination you’ll want to come back to. Good food and drink are always on the table in our Food Heartland”.

Crannagael House – where Armagh’s apple story officially began – is a big feature in this year’s programme. Award-winning 4 Vicars team Gareth Reid and his wife Kasia will be serving up a sumptuous Celebration of Cider and Cheese event showcasing the best of local produce, as well as the chance to savour a delicious Sunday lunch prepared by The Cook and The Gardener in stunning Georgian surroundings.

Across the long weekend, well known harvest ambassadors the McKeever family at Long Meadow Cider Company will host a series of special events including a Wine V Cider evening and a hugely popular ‘Flash Fiction’ event for new and experienced writers.

In Markethill, at the edge of Gosford Park, lively food aficionado team ‘On the Hoof’, which specialises in outdoor woodfire cookery, will share its expertise with guests as part of a special Woodland Supper– and to learn new skills there are two Cooking with Fire events focusing on both meat and fish and concluding with a celebratory BBQ serving the scrumptious low and slow dishes lovingly prepared by you.

Fifth Quarter, Banbridge’s newest restaurant, will host a Beef Tasting Menu & Wine Tasting as well as a Wine, Cheese and Charcuterie evening, while The Vault in nearby Banbridge is offering visitors an exceptional ‘Tipsy Tea’ experience, bringing the authentic taste of Italy to County Armagh with its renowned artisan woodfired pizzas.

Multi-award-winning Blackwell House will be welcoming guests to its outstanding Pudding Club on Friday, celebrating a special line-up of delicious homemade fruity treats and drinks, followed by a decadent, luxury weekend of Afternoon Teas to ease your way through the Orchard weekend. 

Armagh Cider Company will also host its popular Cidery Tour, taking you on the journey from apple to bottle so that you can see for yourself how the magic happens!

There are also plenty of food and cider tours lined up over the weekend including a walking and coach tour, comprising great tastes and a chance to meet and chat to the local suppliers.

For more information and to book early to avoid disappointment, jump into https://visitarmagh.com/festivals/food-cider/food-and-cider-events/

Following a 3-star win in the world’s most coveted food and drink accreditation programme, Morelli’s Pistachio Swirl is now in the running for a Great Taste Golden Fork award

Ireland’s oldest ice cream producer, Morelli’s Ice Cream, has been named among the top food and drink producers in the world through the Great Taste 2023 accreditation scheme.

Morelli’s Pistachio Swirl ice cream scooped a Great Taste 3-star award earlier this month, and as one of the highest scoring products at the awards, Morelli’s Ice Cream is now in the running to win a Great Taste Golden Fork: the highest accolades in the food and drink world.

More than 14,000 products were put through the competition’s rigorous blind judging process; and Morelli’s Pistachio Swirl was dubbed an “utterly, utterly delicious product that totally delighted the judges” at the world’s most coveted food and drink awards.

More than 4,000 products were awarded a Great Taste 1-star – ‘food and drink that delivers fantastic flavour’, more than 1,500 were awarded a Great Taste 2-star – ‘above and beyond delicious’, and more than 200 were awarded a Great Taste 3-star – ‘extraordinarily tasty food and drink.’

Described as “a scrumptious ice cream with a totally delicious nutty flavour, enhanced by the richness of the nuts and the exquisitely smooth Sicilian pistachio cream”, Morelli’s Pistachio Swirl ice cream was a big hit with the Great Taste judges.

Made with the finest Sicilian pistachio nuts and traditional Sicilian pistachio cream (crema al pistachio), the flavour is intense and certainly one for pistachio lovers.

Daniela Morelli-Kerr, Sales and Marketing Director at Morelli’s Ice Cream said:

“For Pistachio Swirl to be recognised with a Great Taste 3-star award earlier this month already felt like a huge win, so to know we are also one of the highest scoring products means so much to us here at Morelli’s Ice Cream, as it makes all the hard work and determination worth it! It’s so exciting to now be nominated for a Golden Fork and we are looking forward to the awards in September.”

The winners will be revealed on Monday 11 September at the Great Taste Golden Forks awards ceremony held at Battersea Arts Centre, London.

What is Great Taste? 

Recognised as a stamp of excellence and actively sought out by food lovers and retailers alike, Great Taste, organised by the Guild of Fine Food, values taste above all else. All products in the line-up for judging are blind tasted: every product is removed from its packaging so it cannot be identified, before entering a robust, layered judging process. 

Organised by the Guild of Fine Food, this year’s Great Taste awards judging took place over 89 days in Dorset and London, with a panel of more than 500 judges putting the products to the test. The line-up saw food and drink products submitted from an extraordinary 109 different countries across the world.  

Food & Drink Wales is the headline sponsor of Great Taste 2023. Great Taste Golden Fork trophy sponsors include: Andrew Ingredients, Bord Bia, Food & Drink Wales, Invest NI, Italian Trade Agency, Maltby & Greek, Mevalco, Partridges, Scotland Food and Drink, ShireFoods, and Speciality and Fine Food Fair. Great Taste is supported by Henderson Group, Horgans, and Peter Green Chilled.  

For more information about Morelli’s Ice Cream visit www.morellisices.com.

The full list of this year’s winners and where to buy them can be found at www.greattasteawards.co.uk and a wide range of the award-winning products are available to buy in delis, farm shops and independent retailers across the country. 

MUSGRAVE NI LAUNCHES FOOD DONATION SCHEME IN PARTNERSHIP WITH FARESHARE NI

Over 5,000 meals provided to local charities so far this year.

Musgrave NI has launched a partnership with FareShare Northern Ireland, the region’s biggest charity fighting hunger and tackling food waste, by introducing food donation points into selected SuperValu and Centra stores.

SuperValu and Centra customers have already been supporting a trial in selected stores, and have so far donated over 800kg of food, helping 40 charities provide the equivalent of 1,623 meals, while Musgrave donated a further 1,495 kg of food equating to an additional 3,475 meals. 

The partnership is now being extended to more stores across Northern Ireland.

Desi Derby, Director of Marketing for SuperValu and Centra at Musgrave NI said:

“We are acutely aware of the impact of the cost-of-living crisis on people and families across Northern Ireland so to be able to work with FareShare and provide these collection points for food donation is something which we’re very proud of. We would like to thank our shoppers for their support and encourage customers to pick up an extra item when they’re shopping and donate it to this very worthwhile cause.” 

FareShare is the UK’s biggest charity fighting hunger and tackling food waste. FareShare works with the food industry to get good-to-eat food surplus food,  which might otherwise go to waste, and redistribute it to a nationwide network of frontline charities and community groups. These charities help tackle the root causes of poverty, and provide wraparound services including shelters for the homeless, lunch clubs for elderly people suffering with isolation, and support with issues including debt, employment and mental health.

In Northern Ireland, FareShare is operated by Homeless Connect (the working name of Council for the Homeless (Northern Ireland).  It is the largest charitable food redistribution project in NI fighting hunger and tackling food waste. In 2022, FareShare Northern Ireland distributed the equivalent of 1,616,295 meals.

Polly Hofmann, Head of Retail at FareShare added:

“We are enormously grateful to Musgrave Northern Ireland for their support with this partnership. After a successful trial in selected stores, we look forward to extending the project to many more locations in the coming months. Demand for food from FareShare has skyrocketed due to the cost-of-living crisis and generous donations by customers of SuperValu and Centra will ensure the charities we support in Northern Ireland can continue to provide essential services, using food to strengthen communities.”

FareShare food donation points are available in:

• SuperValu Comber
• SuperValu Downpatrick
• SuperValu Lisburn
• SuperValu Kings Road
• SuperValu Newcastle
• SuperValu Omagh
• SuperValu Portadown
• SuperValu Portstewart
• Centra Foxes Glen (Stewartstown Road)
• Centra Mallusk
• Centra Islandbawn (Antrim)
• Centra Ballymena
• Centra Brookmount (Omagh)