Successful artisan food producer Alanagh van Staden was “very pleasantly surprised” to hear that Ke Nako Biltong, the unique dry-cure beef snack business she runs with partner Ilse, had just been named a ‘UK Food Hero’ for 2023.

The small business, which is based near Ballyclare, was listed among an elite group of artisan producers by an influential gourmet publication that’s widely read by food lovers across Great Britain, a target market for Ke Nako Biltong. The company is a FoodNI member.

The award-winning enterprise specialises in South African biltong and droewors, a dry sausage of ground beef, created on a Co Antrim farm from 100 percent Northern Irish beef. Ilse and Alanagh, a husband and wife team with a young son, gained the acclaim for the excellence of their spicy cured meats especially a novel product developed with a very hot sauce from Blackfire Food in Belfast. They used Blackfire’s quirky ‘Pain in the Hole’, a fiery sauce made by Tim McCarthy of Blackfire with the Carolina Reaper, said to be the world’s hottest chilli.

“Being named a ‘Food Hero’ took us completely by surprise,” continues Alanagh. “We heard about it on social media and weren’t aware that our hot and spicy biltong had been tasted by the judges. We are delighted too for our friend Tim McCarthy. “The coverage will certainly help us enormously as we continue to sell our range of premium quality biltong and droewors in Britain, a vitally important market for us and one in which we’ve gained some traction from our successes on television shows and in awards such as Great Taste and World Charcuterie. Every mention is important for an artisan business like Ke Nako which doesn’t have a huge marketing budget,” adds Alanagh.

She’s also delighted to have been able to involve Blackfire Food in the success. She says the sizzlingly hot chilli in the Blackfire sauce gave the biltong “a real kick and fiery flavour”. “We are an integral part of the dynamic artisan food and drink community in Northern Ireland and are keen to work with other local enterprises on original taste experiences for consumers here and abroad,” she continues.

Ilse and Alanagh cut, dry-cure, blend and produce the tasty and spicy beef snacks, sausages and other cured meats on Ballylagan Organic Farm using premium meat sourced from the farm and other local suppliers.

Meaning it’s time in Tswana, one of South Africa’s official languages, Ke Nako produces cured meats which have also earned the small business recognition as the ‘King of Snacks’ in another influential UK competition.

The farm-based company cleaned up too in the snacks category in the national competition for cured meats organised in conjunction with the influential UK Charcuterie Board. The board, which is based in Exeter, promotes collaboration, networking, learning and marketing for the entire cured meat sector in the UK. It is primarily producer led, but provides a unique forum for supply side businesses, food safety consultants, buyers, retailers, training schools, statutory bodies and consumers to all network, discuss, promote themselves and do business together in one place.

In addition to the top award in the competition for its classic biltong, the entrepreneurial business collected all the other awards in the category for its chilli biltong, garlic biltong and droewors which are widely enjoyed in South Africa especially at barbeques. The quality and outstanding taste of their biltong also led to the company winning the first Top of the Shop competition on BBC TV that was hosted by celebrity chef Tom Kerridge.

The company, in addition, makes a unique biltong powder as well as other cured meats including chorizo and salami. Ilse, a butcher and chef, is originally from Pretoria, the capital of South Africa. Alanagh has a background in education and nutrition. Both are keen rugby players and first met when Alanagh was touring South Africa with Belfast’s Cooke Rugby Club. That was back in 2011.

They subsequently decided to set up in business together and launched Ke Nako Biltong the following year. The biltong and droewors were created by Ilse using family recipes from her homeland. They have since introduced South African-styled beef products to thousands of consumers here by taking part in food and farmers’ markets and supplying an extensive network of delis and farm shops.

Fermanagh’s Boatyard Distillery, a FoodNI member, has won business with the SuperValu retail operation that will see its range of gins on sale across the island of Ireland.

The distillery has also seen its gins chosen for premium cocktails at the five-star Merchant Hotel in Belfast. The deal with SuperValu is a major boost for the small distillery which produces unique double gins and vodka and plans to launch the first Irish whiskey produced in Fermanagh in more than a century.

Headed by experienced industry professional Joe McGirr, the ambitious company has converted an old boathouse that overlooks Lough Erne and is close to Enniskillen. In addition to the distillery with its copper stills, the site includes a purpose-built visitor centre which is adding to Fermanagh’s position as a popular tourism destination.

The distillery has a developing export business especially in Great Britain and the US, where it is popular at the famed Dead Rabbit Irish bar in New York City, and is poised for fast growth. SuperValu, part of the Cork-based Musgrave Group, has successful supermarkets throughout the island.

Boatyard is the only distillery in Ireland to achieve B-Corp status for its outstanding focus on sustainability and the local environment.

https://www.boatyarddistillery.com/

FoodNI member Jackson Roze is successfully reviving non-alcoholic ginger wine, one of the most popular flavours of the past generations.

A recipe from more than a century ago has been harnessed by Tandragee-based husband and wife Andrew and Nicky Jackson of Jackson Roze to regenerate traditional non-alcoholic ginger wine for sale in local delis, farm shops and food markets such as Saintfield. Daughters Rebekkah (13), Zara (12), Olivia (10) and Eliana (6) also help in the business at weekends and over school holidays and give the company the Roze part of its corporate identity.

“We set up the company earlier in the year to produce a homemade, traditional, non- alcoholic ginger wine that’s based on a recipe from my great grandparents,” Nicky explains. “We had been making the ginger wine, especially at Christmas, over many years and were encouraged by family and friends to think about turning it into a commercial product.

“We thought long and hard about what would be involved in a move into artisan food production and subsequently decided to follow the advice, launching our non- alcoholic ginger wine at local food markets such as Saintfield from the start of the year,” adds Nicky.

“Feedback from shoppers was immensely positive, leading us to approach a number of local delis and farm shops to stock it. We know that our ginger wine is a unique product in the artisan marketplace in terms of flavour and taste,” she continues.

Nicky has a background in financial management and now looks after the day-to-day running of the family business. Andrew adds marketing knowledge and expertise to the artisan enterprise. The small company, the latest example of kitchen table enterprise here, recently joined FoodNI, the local promotion and marketing body for help in developing sales and overall business knowledge.

They’ve continued to reintroduce the once well-loved natural beverage at events across Northern Ireland. And it’s proving to be popular with all who’ve tasted the drink and had an opportunity to hear the family’s inspirational story.

The enterprise is driven by the family’s strong Christian faith. “We are a Christian family and founded Jackson Roze with one goal in mind: to follow the Lord where He leads us and to provide an outstanding luxury drink with health benefits, a beautiful history and a unique flavour that has been in our family for four generations,” Nicky explains.

Traditional ginger wine is said to reduce blood pressure; help arthritis; relieve pain; suppress nausea; aid digestion; and counter cold and flu. The wine is non-alcoholic in that it is not fermented and doesn’t contain yeast. It is also free from colourings, preservatives and gluten. Nicky, however, is quick to point out that the ginger wine is not being sold as a cure or to help with any symptoms. Anyone on medications is advised to consult their
doctor before taking ginger preparations.

“Our ginger wine is a family recipe that is more than 100 years old.  It was used by older generations as a tonic for when someone wasn’t well. The sugar content helped to build them up while the ginger helped to alleviate symptoms,” she adds.

Jackson Roze non-alcoholic ginger wine is produced, bottled and labelled – all be hand – in the family home in the Armagh town. “Our passion for excellence has driven us from the beginning, and continues to drive us into the future,” Nicky continues. “We know this product is one of a kind that is not only traditional but it also incredibly good for your body and health.  It is soothingly sweet and warm, a sweet note to begin with a pleasing aroma and then comes the ‘afterburn’ – the finish of ginger intensity that lingers for a little while like no other drink does.”

The ginger wine, she says, is “so versatile that it can cater for all tastes and ideas for consumption. “There is no need to dilute it as it comes ready to serve.  Hot water, for instance, can be added to a glass for a lovely warming ginger drink.  “It is made from a ginger and capsicum tincture which are both supplied by a fully qualified and tested herbal pharmacist.  This means the quality of ginger and capsicum used are of a high grade,” she adds. Other ingredients, sourced from Northern Ireland and Great Britain include water, sugar, citric acid, lime essence and blackcurrant jelly.

https://www.jacksonroze.com/

Enterprising Island Dairies in Dromore, Co Down has launched a new farmhouse butter in an ongoing drive to offer local shoppers deliciously different and traceable foods and ensure the growth of the farm in both short and long-terms.

The lightly salted butter is the latest in a series of innovative dairy foods developed by the third generation family farm that has a longstanding track record in successful new products for consumers in areas around the market town.

Island Dairies is a FoodNI member. They are reviving a tradition of butter making on farms which existed in the past. Farms here once churned their own butter and produced cheddar-style cheese. Island’s richly tasting butter is produced on the farm using fresh milk straight from its own 600-strong dairy herd and is already on sale in local food stores and delis around the predominantly rural area. And it’s already proving a popular addition to the chillers in many local food stores.

Churning, rolling and packing the unique farmhouse butter is led by Alana Wilson (23), the production director at the dairy and a daughter of owners Alan and Jenny Wilson. Her brothers Christopher and Harry also work on the farm and in the artisan business.

Alana studied the butter process and other production requirements during the coronavirus pandemic. She’s producing the new butter using a mechanical churn sourced from England. “The new butter is a logical extension of our strategic focus on ways to add value to our milk, our basic product, and thereby ensure the long-term farm business,” explains Alana. “I love working with our milk to produce this genuine farmhouse butter. We are already benefiting from our development of other products such as flavoured milk and milk shakes which are immensely popular with people around the area,” she adds.

In addition to online studies and qualifications in key areas such as hygiene, Alana has been assisted by technical experts at the Loughry Food Innovation hub in Cookstown, Co Tyrone of the College of Agriculture, Food and Rural Enterprise (CAFRE).

The dairy launched the new Island Farmhouse Butter, in 160g packs, at the start of June and has enjoyed “very positive feedback from shoppers in Lisburn and Ballygowan as well as Dromore and Lurgan”. “We are just at the start of our marketing journey and will be stepping up our contacts with retailers here. Our aim, in time, is to develop business for our unique creamery butter in Great Britain and the Republic of Ireland,” Alana says.

The dairy, in addition, is considering the creation of several flavoured butters. “We want to establish our original farmhouse butter, of course, before we begin to think about the creation of flavours such as garlic,” she continues.

A commitment to innovation has long underpinned the third generation family business, a focus it shares with a number of other ambitious local farm enterprises. The business takes its name from ‘Islandderry’ which means ‘Land of Oak’ in Gaelic and was the original name of the farm from the 17 th century. “Our family bought the farm in 1975 and moved to Dromore from Kircubbin in Co Down. The family’s roots, however, stretch back to the Dromore/Hillsborough area.”

The first diversification came in 1979 when the family began bottling its own milk in response to poor farm gate prices. A bottling plant followed to meet the growing demand from the community for the fresh milk. Retail sales followed as the popularity of the milk grew and deliveries developed to high profile customers such as the then Crazy Prices and Stewarts supermarkets.

The dairy now produces and delivers an impressive portfolio of whole milk, semi- skimmed milk, milkshakes, orange juice, free range eggs and local honey to Dromore, Hillsborough, Moira, Donaghcloney and Blackskull. It has plans to expand the area, guaranteeing freshness and full traceability ‘‘from cow to cup’ for many more local people.

“Our commitment is to produce good quality milk and a reliable service,” Alana explains. “On our farm we have an exciting five-year strategic plan to develop our product range with environmental impacts at the forefront of our decision making.” An important decision with the environment in mind was a switch to 100 percent recyclable glass bottles which it delivers and collects for reuse. “Our decision to use glass bottles instead of plastic containers was driven by the damaging effect plastic is having on our environment. Our environment is precious. We will do everything within our power to protect and preserve it,” adds Alana.

https://www.island-dairies.net/

Londonderry-based Lo & Slo, the successful producer of mouth-watering barbecue sauces and rubs, has just launched in Great Britain.

With an impressive range of six delectable products, including an award-winning Original BBQ Sauce and an array of tantalizing rubs, Lo & Slo, a FoodNI member, is bringing a burst of flavour to the discerning taste buds of barbecue enthusiasts throughout the country.

Established in 2018, Lo & Slo has built a reputation for delivering exceptional quality and taste since its inception. With a commitment to using only the finest ingredients and a passion for crafting irresistible flavour combinations, the company has quickly become a favourite among grill masters and food lovers alike.

Within its first year, Lo & Slo’s Sweet & Smoky BBQ Sauce and Sweet & Spicy Vinegar Mop gained accolades, receiving the prestigious silver and bronze awards from Blas na hEirheann.

Expanding upon its early success, Lo & Slo has since grown their product line-up to include a diverse array of sauces and rubs that cater to a wide range of culinary preferences. The revamped Sweet & Spicy Vinegar Mop Sauce, now known as the Sweet & Spicy Chilli Mop Sauce, offers a perfect balance of tangy and fiery notes, elevating any dish it graces. The Screaming Banshee Roasted Ginger & Ghost Chilli Hot Sauce provides an
irresistible kick of heat for those seeking a fiery flavor adventure. For lovers of smoky goodness, the Smoky Paprika Pork Butt Rub delivers a sublime combination of deep, rich flavours. Meanwhile, the Mighty Mustard Beef Rub and the Screaming Banshee Ghost Chilli Seasoning with Seaweed & Lime provide unique and unforgettable taste experiences.

To ensure the highest quality and reach a broader customer base, Lo & Slo is excited to partner with Firefly BBQ (www.fireflybbq.co.uk) for manufacturing their exceptional products and distribution throughout Great Britain. In a testament to their commitment to excellence, Lo & Slo has also been granted the exclusive rights to supply Firefly BBQ products in Northern Ireland and the Republic of Ireland, further solidifying their position as a leading player in the barbecue industry.

“We are thrilled to introduce our range of delectable BBQ sauces and rubs to the discerning palates of Great Britain,” said Emily McCorkell, a Philadelphia native and founder of Lo & Slo. “With our dedication to craftsmanship and our partnership with Firefly BBQ, we are confident that Lo & Slo will quickly become a household name for barbecue enthusiasts seeking exceptional flavour and quality.”

Lo & Slo’s products are now available for purchase at select retailers across Great Britain, as well as through their online store at lo-slo.co.uk. With their expansion into this new market, Lo & Slo looks forward to sharing their passion for incredible barbecue flavour and satisfying the cravings of British grill masters and food lovers.

Products available to purchase online, from the Lo & Slo Food Truck, and at listed retailers.
For more information, please visit https://www.lo-slo.co.uk/

Ireland’s Orchard County has officially launched its award-winning Food & Cider Weekend with a cornucopia of new events, fresh features and an unrivalled tasting menu for 2023.

A top foodie destination for local, national and international visitors, Armagh will celebrate the outstanding quality of its food and hospitality and the island’s biggest Bramley apple harvest that creates an internationally acclaimed range of ciders.

Renowned for its Georgian beauty and acres of apple orchards, this year’s Food & Cider Weekend kicks off on Thursday 7 September – the biggest foodie event of the season and a huge homage to the region’s official Food Heartland status.

Fresh for 2023, there are over 30 exciting events including al fresco dinners within stunning orchards, markets with artisan producers, food tours and food experiences in stunning locations, as well as the gorgeous apple juices and cider to enjoy.

Top chefs and culinary experts are also working along with the Food Heartland producers to highlight the local tradition and heritage, but with a fresh, modern twist.

There are plenty of opportunities to wade deep into the glorious orchards to discover the apple’s journey from blossom to bottle as top local producers including Long Meadow Cider and Armagh Cider Company throw open the gates and doors for an authentic experience to remember.

This year’s programme includes a big range of exciting, unique experiences including an urban orchard market in the city’s famous Shambles Yard, a Bramley Banquet in stunning Crannagael House, a Pudding Club at award-wining guesthouse Blackwell House and woodland suppers, cooking with fire and fish at On the Hoof, nestled at the edge of Gosford Forest Park. In nearby Banbridge – which also hosts the hugely popular Sundown Market at Solitude Park featuring awesome artisan street food, plenty of drinks and live music and entertainment, guests can enjoy a cocktail masterclass beef at Salt Kitchen and a Beef tasting menu at Fifth Quarter.

There’s plenty of baking– and lots of wine and cheese – to keep the tastebuds well entertained in a new programme that really hits the spot for a daytrip or a full weekend away.

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

“Outstanding food, quality ingredients and world class cider are always reasons to celebrate which is why we’re delighted to launch this year’s Armagh Food & Cider Weekend this year with a fresh menu and a new crop of activities to get your teeth into. Packed with great places to eat, and vibrant markets, we can’t wait to welcome back visitors from near and far for a culinary kick through our city and region’s best produce in a one-of-a-kind destination you’ll want to come back to. Good food and drink is always on the table in the Food Heartland”.

In addition to open-air markets, the programme also includes tasting dinners, hedgerow foraging, cider discovery dinners, tastings and bread baking sessions, a cocktail masterclass, a pizza pottery workshop, culinary masterclasses cooking with fire, a foodie film night, a murder mystery dinner, a planet cookie workshop at Armagh planetarium and Tipsy Tea at the Vault – as well as a wide range of events in well-known local restaurants.

For the full programme of events at the Armagh Food & Cider Weekend 2023, please visit: Visitarmagh.com/foodandcider