How can food, drink and hospitality benefit local communities?

As Northern Ireland’s reputation as a leading food and drink destination continues to grow, Belfast is set to host a prestigious gathering of culinary professionals from around the world. At Gastronomy Summit 2022, to be staged at Ulster University from 11^th to 13^th April 2022, delegates will explore and celebrate the power of food and drink to stimulate significant economic growth, help local communities flourish and promote ethical tourism.

Reflecting the importance of food, drink and hospitality to the economy and culture of Northern Ireland, the event will be co-hosted by multiple organisations: Ulster University, Tourism NI, Food NI and the Oxford Cultural Collective.

Professor Una McMahon Beattie of Ulster University commented: “Those working in food, drink and hospitality have played a significant role in the transition of Northern Irish society over the last twenty years. The have built thriving businesses, fuelled civic pride and welcomed international visitors. Gastronomy Summit 2022 will give us the opportunity to learn from others who represent many destinations worldwide which have been through comparable periods of change.”

Included in a stellar line-up of keynote speakers are Gaston Acurio, one of the world’s most admired chefs, who has led the transformation of Peru’s international reputation, on the basis of its distinctive culinary heritage; Dr Jessica B. Harris, the New York-based academic and broadcaster, whose recent hit Netflix series, High on the Hog, focused on reclaiming black food history; and Chef Michael Caines MBE, a champion of the gastronomic culture of Devon in the South West of England, where food producers and hospitality professionals are helping regenerate rural communities. 

For David Roberts, Director of Strategic Development at Tourism NI, the Summit provides a means of celebrating the central role that food and drink now play in attracting visitors to Northern Ireland and in shaping their experiences. It is also a platform for building new and long-lasting partnerships: “Delegates from across the world will have the opportunity to Embrace the Giant Spirit of Northern Ireland during the three day programme.  Hosting the summit raises Northern Ireland’s reputation as a leading food and drink destination and strengthens opportunities for cultural exchange between international leaders and our own home-grown hospitality industry. Tourism NI will use Gastronomy Summit 2022 to share Northern Ireland’s remarkable food and drink story, to learn from our international community of delegates and keynotes and to initiate collaboration with those who have shared interests. We wish our partners and delegates an enjoyable and memorable summit.”

A gala dinner in Belfast City Hall will showcase the very best local produce, with dishes prepared by four of Northern Ireland’s most talented chefs: Alex Greene, Gemma Austin, Noel McMeel and Brian McCann. As noted by Michele Shirlow, CEO of Food NI: “Our reputation for great food and drink is built on the efforts of those who produce it, and those who prepare and serve it in our restaurants and bars. We will use the international platform of Gastronomy Summit 202 to acknowledge and celebrate their contributions to the positive image of Northern Ireland, and to achieving numerous accolades, including being named World’s Best Food Destination 2018, at the International Travel and Tourism Award.”

Dinner on 12^th April in Ulster University’s new Academy restaurant will be prepared by rising star Ghanaian chef Akwasi Brenya-Mensa, whose first restaurant, Tatale, will open in London’s Africa Centre in June 2022. Reflecting the inclusive theme of Gastronomy Summit 2022, Akwasi is known for looking beyond borders, producing spectacular pan-African dishes which stimulate conversation and fuel cross-cultural exchange.

The hosts are keen to welcome delegates representing the widest possible range of professions, including chefs, academics, food and drink producers, tourism managers, writers, journalists and campaigners, from many different countries worldwide.

Booking is available by following this link – Gastronomy Summit 2022 (ulster.ac.uk)

Photo: Gastronomy Summit hosts – Professor Una McMahon-Beattie, Ulster University; Donald Sloan, Chair, Oxford Cultural Collective; Michele Shirlow MBE, Fonder and Chief Executive, FoodNI; and David Roberts, Director of Strategic Development, Tourism NI

Two Stacks Irish Whiskey in Northern Ireland has launched an innovative first cask single malt Irish whiskey finished in red ice wine casks, the first in its new Polaris Collection.

 The exciting new release is a limited edition of just 318 bottles, all hand labelled, wax dipped, stamped, and presented in an embroidered cotton Two Stacks bottle bag.

Based in Newry, county Down, Two Stacks has chosen the Polaris, the North Star, identity because the collection will reflect the characteristics of the star in Ursa Minor constellation of reliability and a symbol of guidance and direction.

The company, a specialist in blending and bonding, recently won a World Whiskies Award for the World’s Best Single Grain Whiskey for its 12-Years and Under 

Time Well Spent release.

Shane McCarthy, managing director of Two Stacks, explains: “Polaris reliability is a potent symbol and metaphor. Thus, here at Two Stacks, the North Star in our logo symbolizes steadfastness, to always bring quality, adventure, and trust, that every time you pick up one of our whiskeys, you won’t be lost.”

The North Star had been “a symbol of guidance and direction, helping ancient explorers to modern-day astronomers, a reminder that as the Earth spins and seasons change, a constant anchor that can be found in the night sky”.

The new Cabernet Franc Ice Wine, the first under the Polaris Collection, Shane says, is “the start of our journey in exploring the wonderful world of taste and flavour”.

“We begin our adventure with a nine-year old single malt aged in a first-fill ex-bourbon barrel before a final six-month finish in an ex-Cabernet Franc Ice Wine cask from the Niagara region of Canada,” he continues. “Having access to older single malt whiskey is a privilege these days considering the demand across the industry, not to mention its availability outside the big producers. So, when we have quality malt such as this Cooley distillate, we need to find something unique and exciting for its finish.”

The opportunity arose for Two Stacks to purchase red ice wine casks from a very reputable producer in Ontario. “It was too good to pass up,” continues Donal McLynn, another director at Two Stacks which recently completed a new bonded warehouse in Newry.

“We knew how stunning the results would be for a whiskey expression that we may not have the opportunity to do again,” he adds.

Presented at cask strength, the unique bottling of red ice wine finished single malt is the first in the Irish whiskey space, the sweet wine cask imparting rich cherry, plum and strawberry flavours bonds beautifully with the soft texture of the Cooley single malt. Each bottle is individually hand labelled, the cork carefully wax dipped and stamped using the custom Polaris logo to show its authenticity.

“We are very excited to showcase the new Polaris project. We wanted to release something different for our followers particularly in Ireland. That is why we are selling this beautiful whiskey exclusively through our own website. It brings something that bit more personal and intimate by creating an almost family like spirit to the release,” he adds.

Limited to 318 bottles and due for release next week, the new whiskey is priced at  £74.95 plus delivery charge.

Dairy cooperative Dale Farm in Northern Ireland has launched a new community fund, with the aim of supporting organisations local to its production sites across the UK.

Through Dale Farm’s Local Roots – Community Support Fund, three schools in the vicinity of Dale Farm’s facilities in Cookstown, Ballymena and Kendal (Cumbria) will be the first to each receive £20,000 funding over a three-year period.

This funding will be used to support a range of activities at the schools, including investment in IT hardware and school facilities as well as community projects.

Dale Farm will also support careers departments at the schools with advice for school leavers, skills workshops and will facilitate factory visits to give students an insight into future opportunities in food manufacturing.

Caroline Martin, Corporate Marketing and Communications Manager, Dale Farm said: “As a local, farmer-owned dairy cooperative, Dale Farm has always had strong roots in the communities we operate within.

“Our team members are often recruited from the areas close to our production facilities and these are the people that work hard to help create our dairy products daily. We are committed to helping organisations that enrich these communities and helping the next generation fulfil their potential.

“We are delighted to be supporting three schools close to our sites in Cookstown, Ballymena and Kendal. Through these partnerships, we are both funding important development projects but also connecting with young people as they start to think about future career opportunities.

“We are excited to kick-off our Local Roots Community Support Fund programme and look forward to building on our relationships with these schools and other organisations as the years progress,” Caroline Martin said.

Caption

Left:  Isobel Russell, principal of Holy Trinity College, Coosktown, Caroline Martin, marketing and communications manager, Dale Farm, and Niall Oliver, principal, Dunclug College, Ballymena

A fully guided, immersive, participatory experience led by one of the McKeever Family

ITINERARY

• Enjoy a fully immersive orchard/cider experience in the company of the McKeever family.

• Hear about their family traditions, enjoy an orchard walk and witness first-hand how their apple farming business has evolved and changed over the generations.

• Learn about the production process for their award winning products

• Taste the apples currently in storage from harvest

• Learn all about the production and benefits of their Apple Cider Vinegar (with Mother).

• Time then to relax in their new glass fronted orchard house and enjoy a hot cuppa with granny’s traditional griddle soda bread, cheese and chutneys (26th Feb & 26th March) & potato apple bread (12th March).

To find out more and book your place visit: https://www.longmeadowcider.com/tours/details/277501/long-meadow-cider-farm-tour-tasting-experience/

French village pancake tuesday box is now available to order online & they are also hosting their annual Al Fresco Pancakes from 10-4pm at French Village Botanic this Pancake tuesday.

Order your pancake Tuesday box here: https://frenchvillage.com/products/pancake-tuesday-box?utm_campaign=emailmarketing_137171566825&utm_medium=email&utm_source=shopify_email

Food NI are delighted to launch a programme that showcases sustainable, green and regenerative tourism experiences up to 30^th April 2022.   *A small subvention fund may be available to support your proposed experience/event, subject to available funding and volume of expressions.

Please complete this short form below and provide details of your experience for inclusion. New, enhanced and collaborative experiences will be considered.  Existing experiences must demonstrate enhancement for consideration for financial support.  Marketing support may be provided for already programmed activity.

Completed application forms should be returned to Food NI at orlagh@nigoodfood.com no later than 7^th March 2022.  Successful applicants will be notified by 15^th March 2022. Applications for funding will be capped at £200 per experience and will be paid post-delivery, subject to provision of evidence that the experience was delivered.  

Business Name

Contact details; email and telephone

Please provide a brief outline and the title of your sustainable experience.   What is involved, which age/group are you targeting, duration, how will you market your experience?

Have you delivered this experience before? If yes, can you demonstrate significant enhancement?

Will your experience be available to book by 30th April 2022? If yes, do you have a proposed date?

What is it about the experience that Embraces the Giant Spirit of Northern Ireland & relates to food and drink sustainability?

What are the participatory elements of your experience? (please describe how visitors will get ‘hands-on’)

How are you ensuring that your experience is environmentally sustainable? (e.g. no single use plastics, Leave no Trace principles).

Do you commit to sign and adopt the NI Visitor Pledge  ?   https://www.tourismni.com/build-your-business/opportunities-campaigns/makeagiantdifference/

How many people can participate? How will visitors book? How much does it cost, per person?

Are you applying for funding and/ or marketing support?