Wild Atlantic, based near Castlederg in Co Tyrone, is the latest local distillery to win business in the US for its Irish whiskey, gin and vodka.
A Food NI member ,the small distillery, which was founded in 2019 by brothers-in-law Brian Ash and Jim Nash, has begun shipping its first batch of premium spirits to contacts there in a major business boost.
A jubilant Brian Ash continues: “This milestone is more than just bottles on a ship – it’s the realisation of a vision we had when we founded Wild Atlantic Distillery: to craft spirits that embody the wild, rugged beauty of Ireland’s Atlantic coast and share them with the world.
“Bringing our spirits to the US marks a huge step forward for our team, our community, and the people who’ve supported us on this journey. To see our handcrafted drinks reach new shores is something truly special,” adds Brian.
Wild Atlantic opened its doors in 2020 with a mission to revive whiskey distilling in Northern Ireland’s North West. The small company’s original Irish whiskey, IslandMen 1921, was the first legally distilled in the region, in over a century and was launched last year to widespread acclaim.
Wild Atlantic is rejuvenating the tradition of whiskey distilling in the North West that ended in the 1930s with the closure of Watts and Co, once the biggest whiskey distillery on the island of Ireland, following a bitter industrial dispute. Watts operated from the 1700s and was famed for its Tyrconnel Irish whiskey, once among the most popular whiskeys in the US.
The Tyrone distillery, which has plans to expand its operations, is among the 12 distilleries taking part in the Tourism NI October Embrace a Great Taste campaign to showcase the quality and innovation of local spirits. Wild Atlantic, also part of Tourism NI’s Northern Ireland Spirits Trail, will be hosting tasting events this month, alongside its success gin school.
FoodNI member, Kettyle Irish Foods, Fermanagh’s award-winning craft butchery enterprise, is aiming to grow its business through strengthening further its extensive relationships with meat retailers and customers.
Based at Lisnaskea, Kettyle, now part of Ireland’s ABP Foods, is a pioneer of ageing beef for deeper flavour and texture in unique salt moss chambers made from handcrafted seaweed salt bricks – bringing the Irish Sea to land for a richer and deeper flavour to the meat.
Respected internationally, Maurice Kettyle, who has an extensive background in agri-food from his upbringing on the family farm, founded the business in 2004.
Kettyle Irish Foods has won International Steak Challenge and UK Great Taste awards and other accolades for quality, taste and innovation. Among recent innovations is a unique marrow melt butter. An earlier and successful project was the creation of delicious Guinness burgers with the brewery.
The company now also supplies Tesco and other premium butchers, as well as hundreds of restaurants here and overseas, with quality Irish beef. It also works closely with M&S Food on the development of new meat products.
It has recently launched a marketing drive to grow sales further using social media channels.
“Our strength lies in the relationships we’ve built – not just with our customers, but with the 1000s of independent farmers who raise their animals with care, skill, and deep respect for tradition,” explains Maurice.
“From family farms with just two cattle to larger-scale operations across the Kerry Hills, Golden Vale and the drumlins of Fermanagh, each partner plays a vital role in helping us deliver nutrient-rich, grass-fed meat of exceptional quality,” adds Maurice.
Grass-reared beef is regarded as being nutrient-rich, with health benefits including fewer calories, greater Omega 3, vitamins A, and B and other micronutrients.
“We know our farmers. We visit them. We support them, ensuring full DNA traceability, animal welfare, and sustainability through our Green Track standard. Together, we’re not just producing great food – we’re preserving a way of life rooted in heritage, responsibility, and pride,” says Maurice.
Three Taste of Ulster members were among the select few honoured at the Georgina Campbell Irish Food and Hospitality awards. Celebrating Ireland’s gold standard champions of the food and hospitality industries, the winners were announced at a gala lunch at the InterContinental Dublin Hotel on September 30th, 2025. They were Wine and Brine, Moira who were awarded the Neighbourhood Fine Dining Restaurant of the Year prize, while Dunluce Lodge won Best Newcomer. Cyprus Avenue in East Belfast was named Neighbourhood Favourite in the Breakfast Awards section.
Georgina Campbell is a highly-respected figure in Irish hospitality. The awards were established in the 1990s and are Ireland’s longest-running hospitality awards. Each place is judged on merit and anonymous inspectors pay for their own meals and accommodation. Georgina’s citations below detail the reasons why these members made the cut.
NEIGHBOURHOOD FINE DINING RESTAURANT OF THE YEAR 2025: Wine and Brine, Moira, Co Down
In the heart of one of Northern Ireland’s prettiest villages and now celebrating a decade in business, Wine & Brine brought an exciting new dimension to dining in Moira when it opened in 2015. Behind the classic Georgian frontage lies a modern, bustling restaurant that reflects the vision and energy of chef Chris McGowan and his wife Davina. After twenty years away, including twelve spent as Richard Corrigan’s right-hand man, McGowan’s return to his native province was much anticipated – and his first solo venture hit the ground running. Critical acclaim came swiftly, but perhaps most importantly, Wine & Brine struck a chord with local diners, becoming an enduring success and a true community asset.
Menus are rooted in the best of Northern Irish produce, with an emphasis on pickling, brining and fermenting – traditional techniques given fresh life in a contemporary context. Dishes showcase big flavours, confident combinations and the assured finesse of a chef at the top of his game. Whether it’s a classic prawn cocktail, game in season, or an inventive vegetarian dish such as salt-baked turnip ‘tatin’, every plate delivers character and quality. The restaurant’s friendly service and accessible pricing add to its appeal, while an interesting drinks list offers plenty to explore. Stylish, welcoming and full of personality, Wine & Brine is proof that fine dining can thrive at the heart of a neighbourhood – and an inspiration to others.
NEWCOMER OF THE YEAR 2025: Dunluce Lodge, Portrush, Co Antrim
On the spectacular North Antrim coast, just outside Portrush, 5-star Dunluce Lodge hit the ground running when it launched just ahead of The Open at Royal Portrush in 2025 – and wasted no time in establishing itself as one of Ireland’s most exciting new destinations. Overlooking the Atlantic and the rugged headland crowned by Dunluce Castle, its setting could hardly be more dramatic – and this special sense of place is at the heart of everything it offers. The classic contemporary design takes full advantage of the sweeping views, while natural tones and local materials make for relaxing interiors and the blend of understated luxury with a genuine welcome has made Dunluce Lodge a retreat where guests feel both indulged and at ease. Accommodation is quietly luxurious and good food is central to the experience, with the finest local produce showcased in elegant yet unfussy menus. A celebration of the North Coast’s larder, the emphasis is on seasonality, provenance and flavour – and service is exemplary too. Warm and attentive without ever being overbearing, staff create a sense of ease that encourages guests to linger. With its unique location, refined hospitality and special food, Dunluce Lodge is setting a new benchmark for Irish coastal retreats.
NEIGHBOURHOOD FAVOURITE: Cyprus Avenue, Belfast
Family businesses lie at the heart of Irish hospitality, and few illustrate their strengths better than chef-patron Richard McCracken’s Cyprus Avenue. Since opening in 2017 this atmospheric restaurant has been a beacon for the lucky locals of East Belfast, while also drawing discerning visitors from much further afield – quite a tricky balance to achieve. Named for the nearby street immortalised by Van Morrison, Cyprus Avenue quickly doubled in size to create a spacious yet intimate setting with a lively cosmopolitan feel. A heated terrace extends the welcome outdoors, and inside, the walls celebrate local suppliers whose produce shapes the menus – from Finnebrogue venison to Ballyhornan cheddar, Ballydrain vegetables and Peter Hannan’s famed salt-aged ribeye. Even the honey comes from their own rooftop hives. Breakfast sets the tone with classics alongside more adventurous choices such as Glenarriff trout with scrambled eggs, tortilla and avocado. As the day unfolds, menus evolve with creative, carefully sourced dishes that reflect the seasons. A real food menu for children and dedicated vegetarian and vegan menus underline the restaurant’s inclusive ethos. Truly a neighbourhood restaurant to be proud of, friendly, well-trained staff, skilful cooking and an emphasis on provenance have cemented Cyprus Avenue’s place at the heart of its community.
A new and nutritious Bone Broth Vegetable Soup has just been launched that’s a natural source of collagen, making it high in protein, fibre and ideal for the chilly days that lie ahead.
The healthy soup is a collaboration between Food NI member, Spear and Arrow in Larne, a small business specialising in health enhancing bone broth, and Big Pot in Cookstown, a local leader in wholesome and convenient soups and meal pots. Big Pot, which is producing the new soup, is passionate about crafting food that embodies real, simple, goodness.
Award-winning Big Pot, founded and owned by food technologist Alison Seaney in 2009, is producing the new soup using bone broth developed by Lynnette McHendry, the founder of Spear and Arrow. The innovative soup, the outcome of an approach by Lynette to Big Pot, is now available from major retailers in Northern Ireland and the Republic of Ireland. “Bone marrow is rich in nutrients such as iron, vitamin A and K, fatty acids, selenium, zinc and manganese. Bone broth may provide trace amounts of these nutrients,” explains Lynette.
Established in 2020 after three years of cancer treatment, Lynette set out on a mission to heal herself and help others in the process. Learning about the benefits of bone broth for gut issues, she had been making it in her kitchen for family and friends when a friend suggested she start her own business selling bone broth. Now a successful artisan food enterprise, Lynette has grown the business here, in the Republic and Great Britain, increasing her product range to include a variety of flavours.
The range features plain and botanical bone broth, ginger and turmeric bone broth juice, orange and blueberry bone broth juice and 100 percent natural beef dripping. “Antibiotic and hormone free bones are sourced from local grass-fed cattle with fruit and vegetables from local retailers and wholesalers, reflecting my dedication to the business is keen to support local. The apple cider vinegar comes from local orchards,” she adds.
Tourism Northern Ireland has launched a month-long celebration of food and drink in a bid to “shine a spotlight” on the region’s world-class distilleries.
The ‘Embrace a Giant Taste of October’ campaign will showcase Northern Ireland’s distillery-led experiences, celebrate local food and drink producers, and highlight collaborative chef partnerships through a series of events and immersive experiences.
From seasonal supper clubs to distillery after dark experiences with food pairings, visitors will be able to explore a vast array of food and drink events. As part of the campaign, which is being supported by Tourism NI in partnership with Food NI, twelve distilleries which are members of Tourism Northern Ireland’s NI Spirits Trail and Distillery Passport, will each host an event in collaboration with chefs and local food producers. The initiative aims to showcase the distinctiveness of Northern Ireland’s world-class, spirit- led experiences by delivering innovative, newly crafted offerings that inspire visitors to travel, book, and enjoy all that the region’s distilleries have to offer.
These experiences provide engaging new reasons to visit in October, helping to extend the season, encourage midweek and off-peak travel, and support regional economies and the operational continuity of rural businesses. The campaign will also play a key role in further positioning Northern Ireland as the ‘Home of Halloween,’ as it will provide further storytelling opportunities.
The distilleries taking part in ‘Embrace A Giant Taste of October’ include Belfast-based Titanic Distillers and McConnell’s Distillery, as well as Copeland Distillery, Rademon Estate Distillery, Hinch Distillery, Killowen Distillery and Echlinville Distillery, all in Co Down. Also taking part is Old Bushmills Distillery in Co Antrim, The Boatyard Distillery in Co Fermanagh, Wild Atlantic Distillery and Woodlab Distillery, both in Co Tyrone, and the Walled City Brewery in Derry.
Gary Quate, Food and Drink Tourism Manager at Tourism NI, said: “Embrace A Giant Taste of October celebrates the collaborative spirit of Northern Ireland’s distilleries while showcasing unique experiences developed with chefs, producers, and food and drink businesses. “This programme is the result of our sustained partnership with the Distillery Network, supporting businesses through recent experience development programmes and one-to-one mentoring to bring new experiences to market. “It’s hugely encouraging to see so many innovative experiences created as part of this campaign. We hope this partnership leaves a lasting legacy of collaboration and innovation across the food and drink sector.”
Michele Shirlow, CEO of Food NI, said: “We are delighted to work in partnership with Tourism NI on `Embrace A Giant Taste of October’. By nominating October as Distillery Month, we’ve been able to support these businesses in developing and delivering unique experiences. We look forward to encouraging consumers to explore and support these critically important local businesses as part of this exciting month-long celebration.”
