Northern Irish balsamics wins first business in Britain

Burren Balsamics, a Northern Irish developer of a unique range of natural fruit infused vinegars, has secured its first business in Britain.

The artisan business, based at Ballynahinch in county Down, recently started supplying its four-strong range of homemade vinegars to a food distributor, Sarah Young, in Chichester in west Sussex. She has taken on the role of marketing the unique balsamics in the region.

The small company was born in 2014 when long time friends Susie Hamilton Stubber and Susan Robinson, both with a background in catering in London and Northern Ireland, decided to sell their vinegars to raise funds for Marie Curie cancer care charity.

The popularity of their initial range of balsamic vinegars at the Christmas charity fair in December 2013 encouraged them to set up Burren Balsamics, named after a townland close to where they live outside the county Down market town.

They are latest examples of kitchen table entrepreneurs bringing innovation to Northern Ireland's dynamic artisan food and drink sector.

Burren Balsamics was formally established in February 2014 following the fund raising fair and from the successful testing of the products within the duo's own focus group of family and friends.

"We are now producing a range of fruit infused balsamic vinegars which use as many locally grown ingredients with zesty flavours as possible. These include Armagh (PGI) bramley apples and quality fruits from local farmers such as blackcurrants strawberries and blueberries," says Susan.

Both bring vast experience of outside catering in London and Northern Ireland to their enterprising venture. "We believe that we have found a gap in the market which we can fill with our flavoured balsamics. These versatile bottles of flavour pack a punch and add endless possibilities to enhance salad dishes, stews and casseroles, marinades and soups. They are also delicious to just dip bread into," adds Susan.

Susie, who runs a small holding with her husband raising sheep, chickens, ducks and geese along with fruit and vegetables, continues: "We've created a range of balsamic vinegars infused with blackberries, bramley apples, blueberries, strawberries and mint and raspberries. We believe the fruit vinegars are unique and are ideal for adding delicious flavours for adding to a host of dishes such as poultry, steak, game and salads. They are perfect for barbecues now that we are entering the season. They also enhance desserts."

The vinegars use only natural whole fruits for flavour and are available in distinctive 250ml bottles. The products are also available in special gift packs. http://www.burrenbalsamics.com/