Lidl Northern Ireland has announced the launch of its Kick Start Supplier Development Programme for 2022, welcoming applications from artisan producers across the region keen to grow their brand, build their supply network and reach more consumers.

Launching the ground-breaking programme for a fifth consecutive year, Lidl Northern Ireland also confirmed that it has signed an annual supply deal worth £340,000 with Holywood, Co Down-based spicy meat maker Hellbent, a Food member, to supply its succulent Chakalaka Boerewors to all Lidl stores within the island of Ireland on a permanent basis and for a limited summer promotion in UK stores.

The brainchild of South African-born Ulster Rugby aces Louis Ludik and Schalk Van der Merwe, Hellbent secured a coveted place on Lidl Northern Ireland’s Kick Start programme only last year.

Proving a big hit with shoppers at Northern Ireland’s fastest-growing supermarket retailer, Hellbent has grown exponentially since then and this latest deal with Lidl Northern Ireland will help propel its success even further.

Hellbent’s eye-catching products combine a delicious fusion of South African flavours quality Irish meat produce, creating a new taste sensation that pays homage to both countries and cultures.

Featuring a tasty line-up of beef and pork products, Hellbent benefited from a range of in-store promotions across 215 Lidl stores across the island of Ireland as part of last year’s Kick Start programme, proudly showcasing its Original and Chakalaka Boerewors spiced using traditional farmhouse seasoning, Hellbent Burgers, Black & White Pudding as well as seasonal festive Cranberry & Feta Sausages.

Speaking about the launch of the new 2022 Kick Start programme, Hellbent’s Louis Ludik said: “The Lidl Northern Ireland Kick Start programme has been an incredible boost for our business.

“It’s a great way for any small business to get a taste of what it takes to supply a major retailer. The programme supported us at every level – from help to upscale production and meet larger orders, to marketing and business management support and of course enabling us to reach more customers than ever with our products.

“Our full range of products were made available on limited promotion across all 215 Lidl stores within the island of Ireland which really opened up our customer base and allowed us to grow our brand into new markets. It was a very proud moment for us to go into our local Lidl Northern Ireland store and see our products rubbing shoulders with some of the bigger brand names and amazing local suppliers.

“It’s incredible to think that just 12 months later, we’ve now secured a permanent listing with our Chakalaka Boerewors – one of our most popular products. It’s an exciting time for us and we’re ‘hellbent’ on growing our business with Lidl Northern Ireland.

I would encourage any local producers in the region to apply for the Kick Start programme. Whether you need help growing your business, or if you need support in breaking into the supermarket category, or simply want to boost your export potential, Lidl Northern Ireland’s Kick Start programme has it all”, said Louis.

The Lidl Northern Ireland Kick Start programme is designed to help small and medium-sized local food and drink producers grow their brand, build their supply network and reach new customer audiences, upping their potential to open up new export opportunities.

Saturday 9 April Sustainable Food Day at Hillsborough Castle featuring sustainable producers (Mrs R’ganics, Ballylisk Dairies, Spontaeous Deuce, Long Meadow Cider, and Crawford’s Rock Seaweed), talks (3) and demos (3).

The duration of the tours and demos will be 15 – 30 mins. The themes will be sustainable and regenerative foods e.g. no dig planting, importance of bees in pollination.

The garden talks – Growing Green – will take place in the Walled Garden at 11.00am, 12.30pm and 2.00pm.  These talks are free but normal garden admissions will apply.

The food talks – Foraged Food – will take place on the terrace at 12noon, 2.30pm and 3.30pm.  Free to all.

An event to connect tourists/visitors to sustainable food and regenerative skills.

Book tickets to Hillsborough Castle & Gardens at:  www.hrp.org.uk/Hillsborough-Castle

Food NI member Old Bushmills has been named among the 10 Best Irish Whiskeys by the influential Good Housekeeping Institute. The Co Antrim distillery’s 10-year-old single malt was named at number five as the ‘Best with a Splash of Water’ in the prestigious list.

The list, compiled by an expert panel, also included another whiskey distilled at Bushmills – The Sexton Irish Single Malt – at number four and the ‘Best for Burnt Sugars’.

The Sexton was developed by master distiller Alex Thomas at Bushmills. Alex is now master distiller at Old Bushmills in succession to Helen Mulholland. Both brands are now looked after by Proximo in New York, one of the world’s biggest marketing agencies in beverages. While Proximo owns The Sexton, now the biggest selling Irish single malt in the US, Old Bushmills is owned by Tequila leader Jose Cuervo of Mexico.

“Good Housekeeping explains: “Created by one of a few female master blenders in the industry, Alex Thomas, The Sexton uses only unpeated Irish malted barley in the mash bill, resulting in pure malt flavour – expect a nutty, malty character.

“Copper pot distilled for smoothness, and aged in a former Oloroso sherry cask from Jerez, Spain, you’ll also find dried pineapple, candied orange and lemon peel, some cloves and nutmeg, and a little burnt sugar. Try it in an Old Fashioned cocktail.”

Old Bushmills 10-year-old single malt featured “delicate fruit flavours” which “truly opens up with a dash of water. You’ll find a little vanilla, some citrus and warming spice, as well as a little wood, alongside some ripe apple”.

Good Housekeeping says Irish whiskey is known for its lighter, fruity style. “Most, though not all, Irish whiskey is triple distilled, giving the liquid its distinctive and characteristic smoothness. You will find a smaller number of double distilled Irish whiskeys, and even a few peated options,” it continues.

“There are a few distinct styles within Irish whiskey to look out for. Irish malt whiskey is made from malted barley, while single malt must be produced by a single distillery. Grain whiskey – much lighter in taste and often with some floral notes – is made using a mix of malted barley and other grains and produced using a column still.

“Unique to Ireland, Irish pot still whiskey uses a mix of both malted and unmalted barley, while distillers can also add a limited amount of other grains. Rich and bold, as the name suggests, they must be produced in a pot still. And finally blended – which accounts for the vast majority of Irish whiskey – combines at least two of these styles.

“All must be aged for a minimum of three years in wood, and of course, must be produced in Ireland. Though ageing in bourbon barrels is common, look out for sherry and rum casks among others, as well as double-charred casks.

“Taste-wise, characteristics to look out for include, yes, that trademark smoothness. But you’ll also find bright, fruity and sometimes floral notes – particularly with grain whiskies – while the barrel ageing helps impart a little caramel or butterscotch, and of course, a little wood. Look for longer aged whiskies if you particularly love those qualities.”

A host of sustainable food and drink tourism experiences will take place across Northern Ireland, as part of sustainability month, until the end of April. It is joint initiative between Tourism NI and Food NI.

They include an introduction to the world of cocoa sourcing, sustainable chocolate making and chocolate tasting at Neary Nogs near Newry on Wednesdays, Fridays and Saturdays in April. Shane will do a 45-minute walk-through of chocolate production followed by 45 minutes of sampling chocolate from various origins and products. Booking via www.nearynogs.com

Hillsborough Castle & Gardens will be running a very special ‘Sustainable Feast’ experience on Friday 8th April at 7pm. This will be a very specially curated menu, comprised of ingredients from their cherished local producers, picked from their walled garden and foraged from the estate at Hillsborough Castle. As well as a delicious 3 course menu, priced at £30 per adult and £15 per child, their chefs will host a talk on the menu ingredients and their sustainability practices at Yellow Door Hillsborough Castle. Bookings via email events@yellowdoorhillsborough.co.uk 

On Saturday 9th April there will be a Sustainable Food Day at Hillsborough Historic Royal Palace featuring sustainable producers, talks and demos. The themes of the talks will be sustainable and regenerative foods e.g., no dig planting, importance of bees in pollination. The garden talks – Growing Green – will take place in the Walled Garden at 11.00am, 12.30pm and 2.00pm. These talks are free but normal garden admissions will apply. The food talks – Foraged Food – will take place on the terrace at 12noon, 2.30pm and 3.30pm. Free to all. The producers will offer a range of products incorporating sustainable local ingredients.

There is a Causeway Coast Foodie Tour on April 9^th. Led by Wendy Gallagher, it lasts 6 hours. You will become familiar with the area’s heritage and culinary culture, taste delicious local produce and meet the people behind this.  Wendy will encourage you to sit back, relax and savour the flavours that make this area so unique. As you travel by luxury small coach through the area on a tour of 5 planned stops, you will experience the fresh outdoors and taste locally produced artisan foods, that have attracted many international awards including Great Taste Awards and Blas ná hEireann marques. You will meet the makers at one of our local artisan markets, visit an exceptional farm & savour the world-famous Bushmills Whiskey, distilled in the oldest licensed whiskey distillery in the world. Producers will tell of their history and experiences, how the produce is grown/reared and why they take such pride in it.  This area is not just home to a rich agri-food culture but also famous television dramas including Game of Thrones and The Northman. Book at Coast and Country – Causeway Coast Foodie Tours

Tracey Jeffrey’s small holding on Strangford Lough’s shores is the setting for Gather Eggs and Make Friends on 13^th April. For this experience – to highlight their commitment to sustainability – they will invite guests to gather eggs which have just been laid by Hens and Ducks. They will cook these eggs – in the form of an omelette or in butter and they can enjoy the full flavour and taste of organic eggs along with their Soda Farls or Potato breads. Everything will be cooked on the Griddle. Guests will enjoy and savour uniquely Northern Irish Food – simple and delicious and of this area with zero food miles.  https://traceysfarmhousekitchen.com

Becky Cole will be guiding a seasonal exploration of Broughgammon Farm and countryside for children aged 12 and under on April 16^th. Nature Kids Club at the Farm will include Forest crafts, gardening, foraging, cooking, sensory nature walks, nature learning. It helps children learn about looking after this beautiful part of the world, nature and land stewardship. The children get to see where their food comes from, how to forage, grow food and cook outside. https://www.broughgammon.com/workshops-events/

Feasting on Weeds with Clare McQuillan is at Belfast’s Ormeau Park on April 19^th. This will be a walk that will finish up with a group cooking session where participants will learn about the wild greens, how they can and have been used in the past, and how to make them completely delicious in various ways.  Booking will be via the website https://www.feastingonweeds.com. Cost £20 per person

Bronagh Duffin from Bakehouse NI is hosting a butter churning, bread making and foraging experience to make wild garlic butter and bread on 22nd April.   This experience brings together elements of place, people and planet. It’s the opportunity to get outdoors in the fresh air, which is good for physical and mental health with a little light exercise. To learn about wild food which is tasty and nutritious.  To make your own quality, fresh, tasty food from scratch and reduce food waste as you only make and take what you need.  Along the way visitors experience the local people and their ways and food stories as well. The visitors will do all the elements of the experience.  They will churn, bake, forage before enjoying the small, tasty feast. Email for booking at bronagh@bakehouseni.com

Also, on the 22^nd, Northern Ireland’s newest Economusee- the Chocolate Manor is running a chocolate truffle making workshop. Chief Chocolatier Geri Martin will guide you through making ganaches at her premised in the village of Castlerock. Book online at The Taste Causeway Chocolate Experience – The Chocolate Manor

There will be an immersive tour into a day in the life of an apple farmer at McKeever’s Long Meadow in Armagh on 23^rd April. It invites guests to get a feel for life on the farm, touch, sample, smell and hear the sights and sounds of a rural County Armagh orchard.  To hear stories from the past and present and how the apple industry has progressed over the years. 

The experience delves further into the cider, apple juice and apple cider vinegar production.  How our family is now sustaining the orchards planted over 50 years ago.  How the natural habitat of birds and bees is crucial to its existence.   How tree pruning’s are cultivated back into the ground and apple pomace from pressing is given to local farmers for animal feeding.

Guests will learn about the production process of their award-winning craft ciders and apple juice. This will be followed by a cooking demo of traditional griddle bread in the new glass fronted Bramley Barn set in the heart of the orchard. Tea or coffee will be served with hot soda bread straight off the griddle.

Orchard & cider tasting tours now available – Long Meadow Cider

Nikki from Walk it Off NI is running a 7k Threads and Breads Walking and Artisan Food Experience with Spring Table Centre on April 23^rd. Participants will be able to do Forest Bathing, take part in an Easter-themed sustainable picnic lunch in Edenderry conservation village. They will then create a Spring decoration in a recycled glass container. Bookings can be made at https://walkitoffni.com

Start the day off on 29^th April at Princetown Guesthouse in Bangor with an informal but structured breakfast club with people enjoying nutritious, creative, local, homemade, tasty, vegetarian breakfast dishes, taking home new ideas and recipes Diners are served a 5/7 course breakfast with drinks. Targeting people aged 25+, vegetarian, flexitarian and veg curious, also those that want a different, original, breakfast experience. Diners will hear about where/how we source our food, as well as some anecdotes/stories about it, and get a truly personal touch. Email booking via princetownguesthouse@gmail.com

Sea the Day with Crawford’s Rock Seaweed in Kilkeel will also take place on the 29^th of April. Forage on the shoreline for Dulse, Nori, Carrageen, Bladderwrack and Serrated Wrack. Then set up and cook with locally caught cod, hake, haddock, mussels, crab claws, Dublin Bay prawns and Crawford’s Rock award-winning Seaweeds, Salts and Seasonings. Let the waves feel your feet and the sand be your seat, wash away all those worries and for those brave enough enjoy a cold-water swim afterwards warm up with an Award Winning Peppermint Kombu Tea and some delicious Seaweed Chilli Chocolate as the sun drops and the day ends. Email Michellewilson2006@hotmail.co.uk- for booking.

Hellbent, the Northern Ireland producer of South African-style meat products, has won a significant contract for Lidl stores throughout Northern Ireland and the Republic of Ireland.

The company’s first all-island deal is for its delicious Chakalaka Boerewors high in protein beef sausage. The distinctive coiled sausage is made from 90 percent Irish beef seasoned with authentic South African Chakalaka curry along with onions and tomatoes.

Chakalaka spice is popular throughout South Africa for spicy meals including breads, stews and curries.

The distinctive sausages will be on sale soon in over 200 Lidl supermarkets in Northern Ireland and the Republic, providing total island coverage for the small company.

Hellbent was established by rugby stars Louis Ludik, who plays for Ulster Rugby, and Schalk Van Der Merwe, player/coach of Lurgan Rugby Club in county Armagh, in March 2018 to develop a range of meat products including South African style boerewors beef sausages, burgers and meat balls.

The innovation-led company subsequently created Irish pork products with South African flavours which attracted business from Tesco Northern Ireland. The company also supplies its products to the Henderson Group, Northern Ireland’s biggest food wholesaler which also supplies Eurospar and Spar stores.

Hellbent won the Lidl listing on the back of its success in winning the supermarket’s innovative ‘Kickstart’ programme for business starts last year. The products proved an outstanding successs  with shoppers.

Louis Ludik, commenting on the latest business with Lidl, says: “We’ve developed a good relationship with Lidl which is assisting our growth in the Republic, now a key external market for us. We’ve learned a great deal from this relationship and been keen to come up with innovative products with distinctive flavours for them. The retailer has also been very supportive in promoting our sausages.

“The Chakalaka boerewors sausages, made from 90 percent beef, offer Lidl shoppers a different flavour based on a spicy seasoning that’s popular throughout our homeland.

“Our existing sausages are proving popular in the Republic and also Northern Ireland because of their unique spicy flavour. It’s a great taste for the forthcoming BBQ season,” he adds.

Image: Louis Ludik and Schalk Van Der Merwe