Michele Shirlow, Chief Executive, Food NI

As regular readers of this column will be well aware, Food NI runs specialist programmes designed to assist the growth of food and drink companies. We’ve assisted artisans and smaller companies to enhance professionalism and performance over the years as an essential element in our commitment to our most important industry. Its inspiring to watch entrepreneurs develop and gain new customers, especially in some of the specialist market programmes we co-design with InvestNI.

However, a new programme being developed with support from DAERA’s Northern Ireland Regional Food Programme, will help farm shops in particular to grow business sustainability. It’s a response to the impressive growth of the sector over the past few years. Typically, Northern Ireland has had very few farm shops, but this is a trend that has started to change.

The growth of farm shops has been an important influence in the development of artisan and smaller food and soft drink businesses in terms of sales, marketing and new product development. Many of our most successful processors began their business journey on the shelves of farm shops across the country. A number also started their own outlets to sell their products and those from other smaller enterprises.

Farm shops are now a thriving sector within retail and one that’s set to continue to grow strongly both in terms of their size, the products offered and people employed. They are also growing in terms of professionalism in retailing and customer service.

The coronavirus lockdown was, furthermore, an important influence due to the reluctance of shoppers to travel far and the concerns over the number of people in the bigger supermarkets. Small convenience shops, especially those linked to the farms, really did come into their own. And we’ve continued to see the sector grow in the number of shops and the size of outlets. Owners responded – and continue to do so – by investing in their business and in local food suppliers. They’ve become community hubs, a bit like the corner shops of another era.

Owners, in addition, have also expanded their role in terms of advising shoppers in food and in ways to cook and prepare local produce to ensure quality and taste.

In Food NI, we are keen to support the growth of this important sector because of the opportunities it offers to start-up, artisan and smaller businesses. So, we have developed an initiative specifically for farm shops. An expert workshop has been organised for 15^th March to assist the growth of these community-based shops.

Participating owners and staff will be able to draw on the vast knowledge and experience of several experts. Julie Mills of Shrewd Foodie in Britain will provide practical advice, while Nigel Bogle of EPOS Systems, from Fermanagh, is an expert on the latest technology used for stock control and payments. He has provided technology to many of the leading farm shops here and in Britain that enables them to operate efficiently and profitably. They will be joined by Neal Kelly of the Henderson Group and FoodNI Board member, who will share his experience of retailing.

Julie established her Shrewd Foodie consultancy in Scotland on the back of her experience over more than 20 years in food retail and hospitality. Julie’s depth of knowledge on the commercial aspects of farm shop retail is unrivalled.

The workshop, in addition, will help smaller food entrepreneurs with information on what farm shops expect and how to do business successfully and farms thinking of diversifying into retail.

The event is open to all farm shop operators and smaller producers. For more information go to nigoodfood.com or to Eventbrite and search farm shop workshop.

ICC Belfast, Tuesday 28 March 2023    Belfast is fast becoming one of the UK’s top destinations for outstanding food, drink and hospitality.  We invite you to join this one-day conference that will celebrate the economic contribution and creativity of our chefs, restaurateurs, producers and educators, and set goals for Belfast and Northern Ireland to achieve further success in an increasingly competitive market.  This is your opportunity to be part of the conversation: to be inspired by experts, to participate and collaborate on the future of food, drink and hospitality as the bedrock of Belfast’s economy and a defining element of its culture and tourist experience.   Guest speakers include top talent such as chefs and Great British Menu contestants Gemma Austin and Chris McClurg as well as founder of the Sustainable Restaurant Association Giles Gibbons.  We are also delighted to welcome columnist, broadcaster, author and restaurant critic for the Guardian Grace Dent.  Grace is also a regular critic on BBC’s Master Chef UK.    Key topics covered will be: – Nurturing talent – Sustainability best practice – What makes a great food destination – New voices: Finding success in a competitive world – How to engage with Belfast’s new Food and Drink Network In addition to hearing from our industry experts, you’ll have a chance to interact and make connections with colleagues and peers from across Northern Ireland at the ‘Producer showcase’ zone. They will promote the quality aspects of regional food including PDOs and PGIs.  This is a must-attend conference if you have a passion for Belfast and Northern Ireland’s bustling food and drink industry and driving the tourism economy. Tickets include lunch refreshments. Student discounts apply.  Click here for more information and to register your interest.

A record number of chefs and restaurants are to take part in the first Belfast Restaurant Week of 2023, as organisers countdown to a week of deliciously tasting festivities in restaurants right across the city centre from 20 to 26 February.

Supported by all the BIDs (Business Improvement Districts) across Belfast in the Belfast One, Cathedral Quarter and Linen Quarter areas, diners can explore over 40 restaurants offering everything from lunch for £10, dinner for £20, unique offers, afternoon tea and special events. Culminating with tasting demos in St George’s Market on the weekend of the initiative, hosted by TV Presenter Pamela Ballantine, Belfast Restaurant Week offers the public a fantastic opportunity to sample mouthwatering locally produced dishes from scrumptious steaks to pizza and dishes inspired by American, Asian and Mediterranean cuisine.

Speaking at the launch of Belfast Restaurant Week, Tzvetelina Bogoina, Chair of Cathedral Quarter BID, said: “Building on the success of Belfast Restaurant Week previously, we anticipate that diners will come into the city centre in their thousands next week to experience the very best of what our much loved restaurants have to offer.

“We are proud that in September 2022, restaurants experienced sell out events with some reporting a 70% increase in lunch bookings and a 30% increase in dinner reservations across the week. Belfast Restaurant Week offers our exceptionally talented chefs with a platform to showcase their flair and creativity while bringing affordability to diners.

“I would urge foodies and families, colleagues and couples to come into Belfast and treat themselves to an incredible dining experience throughout Belfast Restaurant Week.”

Belfast Restaurant Week is organised and delivered by Belfast One, Cathedral Quarter and Linen Quarter BIDs across BT1 and BT2 and runs from 20 to 26 February. For participating restaurants and menus, please visit www.belfastrestaurantweek.org.

Follow Belfast Restaurant Week on social media at www.facebook.com/belfastrestaurantweek2023; www.instagram.com/belfastrestaurantweek23; www.twitter.com/BelfastRW23. Use the hashtag #BelfastRW23. 

County Down food producers, Finnebrogue Artisan and Mash Direct, have teamed up, in a first of its kind initiative in Northern Ireland, to help ease cost-of-living pressures for their workforce. And they’re calling on other local producers to step up and consider similar partnerships.
 
According to the Office for National Statistics (ONS), food prices soared 16.9% in 2022, electricity prices rose by 65.4% and gas prices rose by 128.9%. People ‘in work’ are struggling to make ends meet each month as they cope with rising costs and the impact of high inflation.
 
The award-winning food producers, who supply leading supermarkets across the UK and Ireland, have committed products to each other on a weekly basis, which will enable them to create food bundles for staff members.
 
Finnebrogue produces sausages, bacon, ham and a range of plant-based foods from their four sites in Downpatrick – and this makes up the sources of protein within the food bundles. Mash Direct produce over 50 farm fresh vegetable dishes from their family farm in Comber and this provides a healthy five-a-day in the bundle.
 
Chris Overend, Finnebrogue’s Head of HR, explains how their business was motivated to take action:
 “Finnebrogue employs 1200 people across fours sites in Downpatrick, and over the past 12 months, we’ve heard how our people are making spending adjustments, cutting back and really tightening belts – and we essentially wanted to help. 
 
“We introduced free breakfast and lunch options to all staff at the start of 2022, which guaranteed a warm meal each day. We extended hybrid working with optional work-from- home days, to help reduce the fuel burden from travel costs.
 

“And with our new initiative, in partnership with Mash Direct, we can go one step further. Food bundles will help the families of our employees to put good food on the table, even in the toughest weeks. And it’s food they’ve worked hard to make! 
 
“Every employee can take home a hearty food bundle each week, comprising a mix of sausages, ham, bacon and healthy vegetable sides.”
 
Clare Forster, Head of Marketing, Mash Direct comments:
“The food industry is fantastic for collaboration, and we are delighted to work together with Finnebrogue to provide support to our teams.
 
“The Food Shack is a way for the food industry to work together while energy prices continue to drive inflation.”

The Food Shack is open for a few hours each day so that all employees have the opportunity to collect their food bundle each week, which the employers value at around £25 per bundle. Each employee has the opportunity shave around £100 each month from their food shopping bill, which is the equivalent of one week’s food shop for a family!

The Echlinville Distillery (Co. Down, Northern Ireland) has won thirteen accolades at this year’s World Whiskies Awards.

The County Down based distillery won a dozen awards for its iconic Dunville’s Irish Whiskey portfolio, while its Old Comber Whiskey was also named among Ireland’s top pot still whiskeys.

The latest prizes come after Echlinville picked up a haul of titles at the recent Irish Whiskey Awards, where they also secured the coveted overall winner title for Ireland’s Best Whiskey.

Speaking about the awards, Echlinville Distillery owner Shane Braniff said:
“We are delighted with the news of thirteen wins at the World Whiskies Awards. The Irish whiskey industry is hugely competitive, and the standard of whiskey being produced gets better every year. To secure three category wins in the highly sought after single malt and single cask categories is a great achievement and testament to the hard work and commitment of our team.

“As proud custodians of the Dunville’s Irish Whiskey brand, we have been on a decade long journey towards restoring The Spirit of Belfast to its rightful place among the world’s finest whiskeys. Dunville’s has won significant prizes at the World Whiskies Awards every year since 2015. To win a further twelve accolades is another significant step on that journey, particularly after picking up the title of Ireland’s Best Whiskey at the recent Irish Whiskey Awards.

“We are equally delighted that our Old Comber Whiskey received a bronze medal, placing it among Ireland’s best pot still whiskeys. For Old Comber to take a podium spot alongside the industry’s biggest pot still brands on its debut at the World Whiskies Awards is a huge achievement.

“One of the original Irish whiskey giants, Old Comber was produced just a few miles from Echlinville at the Comber Distilleries which closed in 1953. We revived the brand in 2021 and are honoured to bring Old Comber back to its County Down homeland.

“Old brands like Dunville’s and Old Comber are integral to Ireland’s whiskey heritage. Throughout the eighteenth and early nineteenth centuries, they build an industry that was the envy of the world. Their revival will play an important role in the resurgence of that industry. As the World Whiskies Awards show, Old Comber and Dunville’s are leading the Irish whiskey renaissance.”

Echlinville’s winning entries at the World Whiskies Awards 2023 are as follows:

• Dunville’s 20 Year Old Oloroso Sherry Cask Finish Single Malt – Category Winner – Best Irish Single Malt Aged 13-20 Years
• Dunville’s 21 Year Old Palo Cortado Sherry Cask Finish Single Malt – Category Winner – Best Irish Single Malt 21 Years & Over
• Dunville’s PX 20 Year Old Cask Strength, Cask 1644 – Category Winner – Best Irish Single Cask Single Malt Aged 13-20 Years
• Dunville’s PX 12 Year Old Cask Strength – Gold Medal
• Dunville’s PX 20 Year Old Cask Strength, Cask 1644 – Gold Medal
• Dunville’s 20 Year Old Oloroso Sherry Cask Finish Single Malt – Gold Medal
• Dunville’s 21 Year Old Palo Cortado Sherry Cask Finish Single Malt – Gold Medal
• Dunville’s 1808 East to West, Dick Mack’s Honey & Hemp IPA Finish – Silver Medal
• Dunville’s PX 20 Temple Bar Exclusive, Cask 1651 – Bronze Medal
• Dunville’s 1808 Blended Irish Whiskey – Bronze Medal
• Dunville’s PX 10 Year Old Single Malt – Bronze Medal
• Dunville’s Three Crowns Sherry Finish – Bronze Medal
• Old Comber Pot Still Irish Whiskey – Bronze Medal

The World Whiskies Award select, reward and promote the highest quality whiskies to consumers and trade across the globe. They are judged by an international panel of whiskey experts. Dunville’s three Category Winner whiskeys will now go on to compete for the ‘World’s Best’ title in their respective categories, the winners of which will be announced in London on 30th March.

For more information visit www.echlinville.com