Tag: Food NI

Still Waters in Northern Ireland in new growth strategy

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Still Waters, a leading supplier of sustainable fish and shellfish to top restaurants in Northern Ireland, the Republic of Ireland and other parts of Europe, is gearing up to accelerate the growth of its retail business in particular. The company is a Food NI member.

The family owned and managed business, which is based at Portavogie in county Down, is developing branded retail packs in a new strategy to grow sales, exports and its product range of fresh ‘boat to table’ fish and seafood from the Irish Sea.

Paul Carson of Still Waters says: “We’ve built to a tremendous reputation as a supplier of fresh and sustainably fished shellfish including scallops and langoustines especially with high-end restaurants.

“Our aim is to grow this existing business and to use our expertise in producing these and other products for retail. It’s a development which makes sound business sense for us.

“We source much of our fish and shellfish, especially scallops and langoustines, from our own trawlers which ensures total traceability and transparency that’s based on our heritage in fishing stretching back over 75 years.

“Fishing is in our family and we take pride in our legacy offering our customers a unique service that can only be achieved through passion and true heritage

“Our product is shipped daily from our day boats to the local market, and within hours is with our customers including, retail outlets, restaurants and hotels throughout Northern Ireland and beyond,” he adds.

Mr Carson brings his own knowledge and experience as a fisherman to the thriving and quality focused business. In addition to its fishing activities, Still Waters has its own processing operation alongside the small harbour in Portavogie.

The company’s langoustine tails are additive and preservative free, a completely natural product.

The scallops are landed fresh daily and processed by skilled cutters.  The scallops are also 100 percent natural with no additives or preservatives.

In addition, Still Waters smokes a wide range of fresh fish. “Freshly delivered white fish are filleted by hand to allow us to carefully monitor every single fish that passes through our smokehouse.

“The whole process is conducted quickly and hygienically and under strict control in order to retain the fishes fine taste, freshness and natural colour.  Our fish is smoked in an aromatic smoke from a slow burning fire of natural oak shavings giving our fish a delicate colour and a mouth-watering taste,” adds Mr Carson.

BRC accreditation and new look for Scott’s Onions

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Scott’s Crispy Onions, a Food NI member, has achieved BRC accreditation and refreshed its branding to grow sales in the Republic of Ireland and Great Britain.

Based near Coleraine in Co Londonderry, Scott’s has become the leading supplier of convenient crispy onions to retailers and caterers on the island of Ireland and is keen to develop new opportunities identified in Great Britain.

Managing director Richard Scott says the rebrand has given its product range of ready to eat crispy onions “a bolder, fresher and eye catching presence on the shelves of supermarkets, independent grocers, delis and butchery businesses in existing markets and to assist us in the GB marketplace in particular. It gives our products a wow factor which should attract shoppers”.

“Achieving BRC accreditation for all our systems, processes and products is an immensely important stage in our development and will enhance our efforts to grow business with major retailers in the UK and Republic of Ireland.

“The Republic has grown to 40 percent of our sales since the launch of Scott’s Onions as a standalone company in 2013,” he adds.

The new branding, designed by Belfast consultancy Part II, which provides expert brand creation and marketing services to food business throughout the UK and Ireland, represents an £80,000 investment and covers all aspects of the small business, including corporate information, website and vehicle livery.

The company has four flavours of crispy onions – Original, Steak, Smokey Bacon and Sweet Chilli – in 90g retail packs and 1.6kg tubs for caterers. The crispy onions developed from the wholesale fruit and vegetable business started by Sydney B Scott, Richard’s father, in 1955.

Scott’s Crispy Onions is the brainchild of Richard and his team. They realised the growing popularity of tobacco onions in Northern Ireland hotels and restaurants and decided to develop a product that was more convenient for chefs and home cooks than having to fry onions.

Five years on and working from a new purpose-built factory with 16 people, Scott’s Crispy Onions has expanded to four flavours of ready to eat onions. The company’s clients in Northern Ireland include all the main retail and foodservice distributors and are available in most, good convenience stores and butchers across the country.

The innovative products are increasingly winning significant business in the Republic.

Scott’s Crispy Onions are now sold in the Republic of Ireland in SuperValu, Centra, (both under own brand), Spar and shortly in Tesco Ireland outlets. In addition, the company has its own representatives in Dublin and Tipperary who most butchers throughout the country.

Jean-Christophe Novelli set to sizzle at opening of IFEX 2018

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IT has just been announced that multi-Michelin star award-winning chef, Jean-Christophe Novelli, is set to officially open this year’s largest food, hospitality and retail exhibition –  IFEX 2018.

Taking place from the 20th – 22nd March at the Titanic Exhibition Centre, Belfast, Jean-Christophe will fly into Belfast to open the doors of IFEX and Meat@IFEX – the new sister event to IFEX.

Ahead of the April opening of his Novelli at City Quays restaurant at the AC Hotel by Marriott, Jean-Christophe will travel to IFEX to meet some of the country’s biggest food companies and artisan producers. Jean-Christophe will also meet with many of Northern Ireland’s student and industry culinarians who are taking part in ChefSkills – the competition where many of NI’s most-awarded chefs were first recognised.

Speaking ahead of opening the show, the celebrity chef added: “I am thrilled to be returning to Belfast to officially open IFEX, an event that supports the growth of the hospitality and foodservice sectors across the region.  Northern Ireland is fast-becoming world-renowned for its hospitality offering, and IFEX plays such a pivotal role in the development of skills and securing future business for the 200 plus exhibitors who are participating at the show.

 “I’m excited to visit the Great Taste Market, the International Street Food competition and to see chefs in action at ChefSkills.  Ahead of the opening of our new restaurant, Novelli at City Quays, myself and my executive head chef Jim Mulholland also be on the lookout for new local products and suppliers.”  

 IFEX 2018 is bigger than ever, with the event growing in size thanks to the addition of a sister show – Meat@IFEX. This continued investment and expansion demonstrates the growing appetite for the food and hospitality sector in Northern Ireland.  Meat@IFEX will host the World Butchers’ Challenge attracting hundreds of competitors and exhibitors from across the world. 

 Running across the three days and at the heart of IFEX is Salon Culinaire – Northern Ireland’s largest and most prestigious chef competition, including IFEX Northern Ireland Chef of the Year, which is supported by Department of Agriculture, Environment and Rural Affairs (DAERA).

 IFEX is a melting pot for all elements of the food, drink, retail and hospitality industries. Connecting producers and suppliers to distributors, and those in the foodservice and hospitality trade.

 A trade only event, IFEX 2018 is taking place from Tuesday 20th March to Thursday 22nd March at the Titanic Exhibition Centre, Belfast. The show opens daily at 10am and runs until 6pm on Tuesday and Wednesday, and to 4pm on Thursday. If you’d like to attend, simply register for your free ticket at ifexexhibition.co.uk

Good Food and Good Company at The LegenDerry Food Festival

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The LegenDerry Food Festival is a free family event, held over two days on the 17th and 18th March as part of the St Patrick’s weekend celebrations, running from 12 mid-day to 6pm, there will be lots of entertainment and music for the younger ones to enjoy.

With over 20 food choices to experience, ranging from the sumptuous artisan cheese specialist Dart Mountain Cheese making distinctive flavours from local ingredients, great with their local chutneys and relishes, to the award-winning Morelli’s for their Italian recipe ice-cream with an addition of hot waffles and the new Affogato with a shot of Lavazzo espresso which will be great during the recent cold weather we are experiencing!

MC for the weekend will be television chef and writer Brian McDermott, who will also be launching his new book during the final day of the food festival Sunday 18th March. With a guest appearance by Rachel Allen, known for her television appearances all over the world, Brian was asked about his expectations for the forthcoming food festival which is part of the larger Spring Festival designed by Derry and Strabane District Council.

“I will be concentrating on making sure that everyone who is taking part will be in the right place at the right time!” says Brian.  He continued, “I love to coach and mentor young and new talent, helping them continue with their passion in either cooking or becoming a food producer. The LegenDerry Food Festival is becoming a unique experience as local businesses and restaurants are coming on board, and the recipes you experience at the event you can find when you go to eat out, which is fantastic.”

When asked about his new book, Brian said, “My book launch in N.Ireland will be at the Food Festival as I wanted to ensure LegenDerry visitors had the opportunity to read it first! It is 100 recipes collected over 25 years and called the ‘Donegal Table’ using produce from my local area. It’s about bringing the origins of cooking the evening meal back to basics, like my granny used to do.

“With recent health scares in the media about eating so much processed food, my book concentrates on cooking fresh, cooking local and making cooking fun again.  I have two teenage girls who are also getting involved and loving it! Especially when some of the recipes are one pot wonders and ‘food craic’, which are all about the social element of eating.

“The city has developed an amazing food base and the LegenDerry Food Festival is a key part of that. I attend over 30 food events each year, and this one is a huge favourite of mine because of the food offering, new talent, producers and of course the visitors who come to it.

“We are continually interfacing with the public at the event, and the attractions of additional tourists is enhancing the local economy and the hospitality industry. The boost is evident with the creation of new jobs and the support it gives to highlight local industry to come back again this year as I have so much self-assurance in what this award-winning event delivers. It is a strong region, improving platforms for food and I am looking forward to the two-day programme. There is so much to see, taste and experience and of course it is for all the family of all ages.  It is jam packed!

The award winning LegenDerry Food Festival is part of the Spring Festival Programme supported by Tourism NI and DAERA’s NI Regional Food Programme and organised by Derry and Strabane City Council. For more info go to www.derrystrabane.com/food   @islandskypr

Stars in our Eyes

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The stars are shining even more brightly in Northern Ireland with Deane’s EIPIC and OX holding their Michelin stars for the third consecutive year. Both restaurants have only been open for a few short years and both give centre stage to local ingredients.

Those named in the Michelin Guide are considered to be among the world’s best eateries. Anonymous inspectors travel the globe to grade the restaurants, always paying the bills.

The Bib Gourmand is presented to those establishments which offer “good quality and good value cooking”. These awards have been held again for 2018 by the Bar and Grill at James Street South, Deane’s at Queens- both in Belfast, the Old  Schoolhouse Inn in Lisbane and Wine and Brine in Moira- both in County Down.

Taste of Ulster CEO Michele Shirlow said

“These are massive achievements for our members who work so hard to provide the best eating experience possible for domestic visitors and tourists alike.

It is difficult to get a star and sometimes even more difficult to retain it.

“The role of local producers and their strong relationships with chefs has played a big part in these restaurants’ success. Well done to all of them.”

2018 Great Taste Award Entry now open

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1 February General entry – open to all

Members’ Fortnight ended automatically at midnight on 31 January
Normal rate of entry will now apply to all
Entry for Great Taste is capped at 12,500
ENTER EARLY to avoid disappointment and missing out

16 February Closing date  If entry cap is not already reached before this date

March to mid-June Delivery Instructions calling for products

Download notifications sent via email

20 March Judging begins in London & Dorset

8 June Judging ends

Late June 3 star products re-called for judging

4 July  3-star Judging Day

Early August Results and Feedback

 

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