Subscribe here to BuyNIFood.com for news and upcoming events
Follow @lovenifood Just click the link below
Eddie Attwell, chef at St Kyrans Country House Restaurant in Virginia in county Cavan, is using the buffalo meat on his menus in one of the most highly rated venues in the Republic. He has also featured the meat at a major event in Britain.
Northern Irish born Attwell is a former chef at L’Enclume in the Lake District and a two–time Roux scholarship finalist. He first introduced Ballyriff buffalo during a stint as chef at Ardtara House hotel and restaurant at Upperlands in county Derry.
Ballyriff’s Barry O’Brien, commenting on the new business in the Republic, says: “This is an important development for us because it showcases the quality and taste of our meat in a new market for us with a chef we know very well. He clearly rates our meat as being deliciously different. We’ve had quite a bit of interest in both parts of Ireland in our steaks and other cuts.”
Ballyriff raises around 60 water buffalo on the lush pastures close to Lough Neagh and has plans to expand the business by developing its own mozzarella cheese in 2017. The family imported buffalo from Italy in a farm diversification project to increase the sustainability of the small holding. The decision was influenced by the success of a buffalo farm in county Cork, the only one in the Republic.
Son Barry, a butcher by trade, produces burgers, sausages, silverside roasts and steaks, the meat containing half the fat of ordinary meat and between 40 to 60 percent lower in cholesterol. Buffalo meat also provides twice as much calcium and protein as beef. The meat has a sweeter taste.
A farm shop opened by the family has been a success as has their facebook page which now generates significant business.
The growing importance of provenance and quality – as highlighted by the Year of Food and Drink – has also been significant in the growing interest from both consumers and the food service industry.
Northern Ireland’s Copeland Gin, a specialist in fruit infused craft gins, has been listed by Marks and Spencer. The top retailer has chosen Copeland’s unique raspberry and mint gin for its 18 stores across Northern Ireland – just 11 months after the launch of the company and its ‘ginfusions’.
Dairy companies in Northern Ireland are keen to grow business for cheese and butter particularly in Europe and beyond. More than 80 per cent of Northern Ireland dairy products are currently sold outside the region. Although Great Britain and the European Union remain key markets for Northern Ireland dairy products, exports outside the EU are becoming more important.
Wild Power Wheatgrass in Northern Ireland has won business with top online retailer Ocado for its award winning range of healthy wheatgrass–based drinks.
Authentic beef biltong has been launched in Northern Ireland by an artisan business which has its roots in South Africa.
Dairy co–operative LacPatrick has unveiled a new operation in Northern Ireland that will allow it to process milk on both sides of the Irish border, especially for a growing number of customers in Great Britain. The company has seen a surge of business in Britain as food manufacturing companies there increasingly turn to local suppliers in advance of Brexit.
+44 (0) 28 3839 0142
+44 (0)79 8511 1024
+44 (0) 28 9069 8476
+44 (0) 7985 111006
+44 (0) 28 9069 8225
+44 (0) 77 6739 3316
+44 (0) 78 1354 4535
+44 (0)78 1717 3514
+44 (0) 78 1717 3514
+44 (0) 28 9069 8764
+44 (0) 78 2516 9125
Tel: +44 (0) 28 3839 0142
Mobile: +44 (0)79 8511 1024
Tel: +44 (0) 28 9069 8476
Mobile: +44 (0) 7985 111006
Tel: +44 (0) 28 9069 8225
Mobile: +44 (0) 77 6739 3316
Tel: +44 (0) 78 1354 4535
Tel: +44 (0)78 1717 3514
Mobile: +44 (0) 78 1717 3514
Tel: +44 (0) 28 9069 8764
Mobile: +44 (0) 78 2516 9125