Aldi Ireland has announced a new £5 million deal with Armagh-based oats producer, White’s Oats, which will see the company supply oats to Aldi’s 149 Irish stores.

Already a longstanding supplier of Aldi, White’s has partnered with the supermarket for the past 12 years. A two-year contract extension will see a range of new products being developed for Aldi in the coming year.

The oats producer, which is based in Tandragee, near Portadown, also supplies Aldi UK and currently has a £4.3 million contract in place with its UK stores. White’s Oats is Ireland’s largest oat miller and breakfast-cereal producer, working with 100 Irish and 35 British farmers to make a variety of oats and porridge products. The company currently supplies Aldi under its Kavanagh’s brand.

Established in 1841 in Tandragee, Co. Armagh, White’s pioneered the first rolled packaged oat flake. The company’s traditional milling process includes kilning, steaming and rolling. Today, White’s employs 66 people and produces 1.4 million bowls of porridge daily from its oat mill in Tandragee.

Commenting on the new contract, Aldi group buying director, John Curtin, said:

“White’s Oats has been a long-term partner with Aldi for the last number of years, and we’re delighted to continue this strong relationship into the future. We’re excited to work on new product development with the team over the coming year, and to provide Aldi customers with even more delicious products.”

Welcoming the contract, commercial director of White’s Oats, Mark Gowdy, said:

“Aldi’s support over the past 12 years has allowed our business to expand and flourish and for that we are truly appreciative. This partnership has allowed us deliver award-winning and sustainable products that continue to experience strong growth.”

Award-winning cider producer Long Meadow will host a colourful Cirque du Cider as part of Armagh City’s brand new two-weekend mega-festival this March and April, a striking ‘fire and light’ celebration of the city’s rich history, heritage and culture.

Bringing together the region’s thriving arts and cultural scene to a variety of iconic spaces, venues and its famous apple orchards, the first-of-its-kind landmark Fusion Festival combines a myriad of unique collaborations, big name musical acts, art, craft, theatre, dance, poetry and more.

Arguably the oldest city in Ireland, for more than 6,000 millennia, this apple-laden home of St Patrick is famed for its Georgian façades, vibrant hospitality, quality food and drink and its artistic and cultural might.

Now, this UK City of Culture contender for 2025 is preparing to unleash its power with a unique festival spectacular that sets a new standard in events and entertainment.

Backed by over 30 performers, groups and venues, Armagh Fusion Festival promises cabaret-style circus performances and powerful artistic light installations, firing up the city as part of a stellar programme of outstanding events for two full weekends starting Thursday 24 March and running until Sunday 3 April.

Tuning up to take part is world acclaimed singer Ryan McMullan who with contemporary trad band Beoga and supported by local folk singer-songwriting sensation Dani Larkin will ‘reawaken’ your spring senses in a breath-taking performance at the Navan Centre against the stunning backdrop of the mystical Navan Fort.

The Greatest Show – Cirque du Cider – will land in the heart of Armagh’s uniquely beautiful apple orchards to deliver a series of captivating circus shows featuring aerial performances and jaw-dropping circus skills – the perfect accompaniment to the crisp taste of locally-produced cider, apple juice and award-winning local street food all available on site.

A special Ceilidh Fusion of music – and the chance to join in – will set your heart racing at the city’s famous Shambles Yard after you witness the extraordinary ‘Fire and Light’ show fused with art and music at the Astro Park at Armagh’s iconic Observatory and Planetarium.

Envelop yourself in ‘Art after Dark’ which showcases the city’s unique creativity at a variety of legendary venues or hear the infamous tales of Mhacha in Armagh’s Abbey Lane theatre.

In a festival event that’s full of surprises, you can always get on your feet this spring and get in on the all-new walking tours which combine Armagh’s fabled tales and local tunes, faces and places.

Few stones in this great city are left unturned in a festival which includes the stunning works of JB Vallely’s paintings – lit up on the historic Market Square and accompanied by the mesmerising sound of the Armagh Pipers Club and readings from acclaimed powers Kate Newmann and Noel Monahan.

Backed by Armagh City, Banbridge and Craigavon Borough Council and Tourism Northern Ireland, the festival marks a new, unique and exciting local, national and international event highlight for 2022.

Designed and developed in conjunction with award-winning creative event specialists MayWe to capture the attention and imagination of audiences at home and abroad, the Armagh Fusion Festival will be among the largest and most important celebratory events held in Northern Ireland this year.

Armagh City and borough is currently bidding to become UK City of Culture 2025 after making it through to the final eight of potential contenders.

For almost two decades, Armagh City has hosted a series of annual award-wining events, including the Armagh Food & Cider, Home of St Patrick and Georgian festivals, winning national and international acclaim for their uniqueness and real sense of place.

Vegetable Advocate volunteers in Northern Ireland are calling on you to join them this month in a Love NI Veg 7-Day Meal Challenge.  Just ‘have a go’ and pledge to take the challenge to contribute to making a difference in your own life, as part of your local community and to the environment.

Portia Woods, Vegetable Advocate Support Officer NI expressed “I was delighted to meet with the Belfast Lord Mayor to discuss how the 7-Day Meal Challenge will help people look for, seek out and support the daily purchase of vegetables grown locally and in season in Northern Ireland.  Increasing veg consumption is the overall aim, but it is more than that.  It is about realising the high quality and availability of local vegetables, the value for money, the health benefits and the variety of meals that can be enjoyed.  We discussed how easy and how difficult it might be, the fun that families can have, and how some surprises might be found such as locally grown pak choi.”

Lord Mayor of Belfast, Councillor Kate Nicholl, said: “The Love NI Veg 7-Day Meal Challenge is a fantastic initiative from the Belfast Food Network and I’m looking forward to taking part. We have such wonderful produce right here on our doorsteps in Northern Ireland and supporting local producers and traders not only helps to boost the local economy, but also contributes more widely to helping the environment.

“During my term in office, I want to encourage residents across Belfast to do #OneWeeThing to combat climate change. Eating locally-grown vegetables is a great way to do your own one wee thing; it’s healthy, it’s delicious and eating locally grown veg doesn’t carry the same environmental impact as vegetables imported from other parts of the world. We need to look after our planet and taking small steps such as this can make a huge impact.”

The challenge can be taken at your own time and pace up until the 31^st March 2022.

The challenge is to include a variety of veg ONLY grown in NI, in at least one meal per day for seven days.  The public are encouraged to take part with the Vegetable Advocates and with those who have already signed up. To register and find out what exactly is involved fill in the easy Registration Form or email portia@belfastfoodnetwork.org

The Culinary Arts Management Students at the University of Ulster have pledged the challenge! Under the guidance of course Director Michael Gillies they will be taking part in Love NI Veg workshops dedicated to the challenge.  Anyone who wants to follow their lead can do so and get creative like the on-site The Academy Restaurant where students might surprise you with a delicious and innovative lunch menu during the challenge!

Throughout the year Vegetable Advocates have made a commitment to NI veg and it has already seen results.  It is about increasing vegetable consumption.  It is not a guilt trip or activity to make people feel worried about lifestyle choices, nor about reducing consumption of other foods. It’s about eating more veg for health and supporting local. The Vegetable Advocates are part of a UK wide Peas Please project launched in 2017 by the Food Foundation.  They engage with local communities, farmers, retailers and manufactures to achieve a common goal of increasing vegetable consumption.

Reflecting on last year, Portia states “Like many others, I feel a responsibility to take one step or many small steps to satisfy my own climate anxiety.  It is an increasing footprint on our society, especially for children who have gained the understanding since COP26.”  The impact of the climate crisis demands collective action: it requires system and society behaviour transformation. As individuals we cannot stop climate change alone so working together particularly as household units we can increase our vegetable consumption, benefit our health, environment, and local farming economy: buy buying local!  ‘Parful’ Veg is a message from local farmers at www.vegni.co.uk who can guide you in your choices with a NI calendar of seasonal veg grown by local farmers.

With February assigned the month of love, it’s perfect to really Love NI Veg – you can’t ‘beet’ it!

Photo Left to Right: Michael Gillies Course Director Culinary Arts University of Ulster, Portia Woods Vegetable Advocate Support Officer NI, Lord Mayor of Belfast Cllr Kate Nicholl. Photograph taken at The Academy Restaurant, University of Ulster.

Killowen Craft Distillery in Northern Ireland has launched a novel Poitín in a drive to increase awareness and sales especially in international markets of the legendary white spirit.

The small distillery, which is run by master distiller Brendan Carty and based in the iconic Mourne Mountains at Rostrevor in county Down, is also gearing up for its first distilled Irish whiskey.

Brendan explains: “As excited as we are about this, we also have a 2022 target to revolutionise Poitín and people’s attitudes toward it with a number of exciting releases.  2022 is now ‘The year of the Poitín’ at Killowen.”

The company has now added Stone Soup irish Poitín (500ml and 55%ABV) to its existing portfolio of limited edition whiskeys and premium gins.

Brendan continues that Poitín shouldn’t be seen as a whiskey but instead as a “small batch premium spirit category”.

Killowen’s Poitín is distilled from turfed malted barley, un-malted barley, turfed malted oats, malted wheat and malted rye.

He explains that the quirky Stone Soup brand can be traced back generations to an established folk story in eastern Europe about sharing food, a moral regarding the value of sharing especially food and drink. “Ultimately, it tells us of two types of people, a powerful influential figure, removed from the reality of the world who suddenly finds he is unable to feed himself until a normal everyday person decides to make him a delicious bowl of soup using only a small stone,” Brendan explains.

“The same disassociation today between some and the reality of our native spirits has inspired this bottling,” he adds. 

“To comply with legislation, Poitín must be stored for a period not exceeding ten weeks and the labelling may not refer to casks, maturation, or aging on the label, presentation, marketing or packaging material,” he says.
 
“As is with any creative profession, be it, for instance, architecture or distilling, an abundance in restrictions can help to bring forth the best creativity and this Poitín is certainly up there with the best,” adds Brendan.

The traditional white spirit was controlled from the 16^th century. In 2008, the spirit was accorded Geographical Indicative Status by the EU Council and Parliament, meaning the spirit can only be described as Poitín when distilled on the island of Ireland.

Stone Soup is on sale from Irish Malts, Celtic Whiskey Shop and other quality outlets in Northern Ireland supplied by Anzac Wholesale and also in Great Britain through Umbrella Project.

A novel red pesto has been developed by PEPPUP, the Northern Ireland producer of authentic Italian sauces, ketchup and pickles.

The pesto is among three innovative products created by Dr Luca Montorio, founder and managing director of PEPPUP at its base in Newtownards, county Down. The others are organic roasted peppers and a garlic bolognese sauce, both of which are provided in 480g jars and are gluten free, fat free, low in salt and suitable for vegans.

There are only four ingredients in the new pesto, PEPPUP’s first, they are roasted peppers, sundried tomatoes, feta cheese and mizithra cheese. Produced in 185g jars, the pesto is suitable for vegetarians, and low in fat, salt and sugar. Makes a quick, healthy and delicious dinner when stirred through hot pasta.

The pesto and other additions to the small company’s 15-strong range are in line with PEPPUP’s longstanding focus on healthy eating foods especially for home cooks.

The new pesto, according to Luca, is a further extension of the company’s successful portfolio of products made from roasted peppers and tomatoes that include pasta, pizza, Bolognese and dipping sauces.

“The red pesto is the outcome of our ongoing market research into new opportunities in the marketplace for our longstanding expertise in tomatoes and roasted peppers.

“Our research found that interest among home cooks has been growing during the coronavirus pandemic and associated lockdowns on new taste experiences,” adds Luca, a qualified nutritionist originally from Turin.

The three new products will soon be readily available at delis, family butchers and independent grocers in Northern Ireland and in the Republic of Ireland, a growing and increasing market for PEPPUP over the past few years.

Luca runs the business with wife Liz and has won acclaim for his original products in the shape of prestigious UK Great Taste Awards and also from Free from Ireland.

An experienced home cook, Luca develops the unique recipes which are based on his upbringing in Turin, a key Italian culinary hub in which roasted peppers and tomatoes are important.

Rademon Estate Distillery at Crossgar, county Down in Northern Ireland, a leading producer of craft gin and single malt whiskey is being highlighted for its use of sustainable energy in a new campaign by the Irish Whiskey Association (IWA), the body that represents whiskey producers on the island of Ireland.

The new campaign profiles the sustainability credentials of the Irish whiskey industry. Reducing water usage, supporting barley growth, and using renewable forms of energy are just some of the measures Irish whiskey distilleries are introducing to promote sustainability across the industry, the association says.

The campaign will highlight how Irish whiskey distilleries and bottlers are leading the way in promoting sustainability. Each week the campaign will focus on a different company and one of their key sustainability achievements.

Rademon Estate Distillery is among the first seven to be profiled during January and February. IWA says: “All power used by Rademon Estate Distillery is sustainably supplied by their on-site wind and hydro turbines. Rademon Estate Distillery is located in co Down and is the home of Shortcross Irish whiskey and gin.”

Rademon is the only Northern Ireland distillers in the first batch which also includes Irish Distillers, Teeling, Terra Spirits and Liqueurs, Slane Distillery, Boann Distillery, and Great Northern Distillery, all based in the Republic of Ireland.

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Rademon Distillery using alternative ‘clean’ energy sources