Northern Irish beef is 'Fortnum and Mason's best
Glenarm Shorthorn beef from a county Antrim estate that's aged in the unique Himalayan salt chamber at Hannan Meats in Moira, county Down has won endorsement from the iconic Fortnum and Mason store in central London.
Andrew Cavanna, head of Fresh Food and Hospitality in the Piccadilly store, says Fortnum and Mason was attracted by the "sheer quality of the beef, its texture, taste and flavour".
"I've been buying meat for 25 years and have never tasted beef as exceptional as this," he adds.
The upmarket retailer has an exclusive contract for the multi award winning Northern Irish beef from animals raised on the Glenarm estate in country Antrim and then dry-aged by Hannan Meats in the world's biggest Himalayan salt chamber. The endorsement is a massive boost for the quality and outstanding taste of the premium Northern Irish beef.
Mr Cavanna says: "Our meat business has quadrupled since the introduction of the salt-aged beef, and we have become a real destination for Londoners to buy the best beef that we've ever sold.
"We will build on the incredible success of our Himalayan salt aged beef and really offer our customers the best beef they can buy in London. We will become 'London's Kitchen' with a nod to our roots when Fortnum and Mason was the place to buy all manner of prepared and cooked foods," he adds.
Food is what Fortnum and Mason in London is all about, Mr Cavanna says. The famous store in Piccadilly, often dubbed the Queen's Grocer, is famous for sending food far afield as well as bringing food back from all the corners of the world.
It's a strategy that hasn't changed in the past 307 years, he adds. And it's an approach that is benefiting Northern Ireland gourmet businesses such as Hannan Meats and Abernethy Butter, also located in county Down and a specialist in handcrafted creamy butter.
"We're always looking to expand and develop our food offering," Mr Cavanna says. "We want to bring new products and propositions to our customers, particularly in the fresh arena.
"The litmus test of any good food retailer is the quality of their fresh food offer and this is what we plan to build on. Our aim is to cement our position as bona fide experts in our field, featuring products of incredible quality, intriguing story telling, robust sourcing from suppliers with a strong social responsibility programme that respects tradition, the environment and their impact on the environment alongside full traceability and provenance.
"We want to be famous for championing truly seasonal produce, build on our fabulous Crustacea counter and be accessible to everyone to come in and do their daily/weekly/monthly shop with us - we need more people to know they can buy a freshly cooked lobster from us for £20!"
He lists the key requirements for Fortnum and Mason when choosing a supplier as "integrity, innovation, impeccable sourcing, uniqueness and intrigue".
How does a small artisan supplier appear on the radar of Fortnum and Mason's discerning team of buyers? "They need to make themselves known. If a company has a product that they are absolutely passionate about they should let us know about it. Send a sample in and follow up, follow up, follow up."
Fortnum and Mason is also keen on exclusivity, wherever possible. "We like our customers to know we've brought something unique in - just for them," says Mr Cavanna.
The roots of Fortnum and Mason can be traced back to the 18thcentury and the launch of a small shop by Hugh Mason in 1705 in St James's Market on Piccadilly. He subsequently rented a small room to Oxford native William Fortnum, was a footman in Queen Anne's household. The Royal Family insisted upon having new candles every night so the enterprising footman sold the half-used wax that was leftover.