Irish Black Butter

Based at Portrush in county Antrim, Alastair Bell launched Irish Black Butter in November 2017.

Irish Black Butter has been developed from Northern Ireland's Armagh Bramley Apples for both retail and foodservice.

Alastair who has a background in farming teamed up with experienced chef Paul Clarke, managing director of award winning En Place Foods at Cookstown in county Tyrone, to perfect the recipe for the first Irish Black Butter product.

As well as Armagh Bramley Apples, the butter - it's not a dairy product - also features treacle, cider, a touch of brandy and a blend of spices for a cross between sweet and savoury.

It's a dark and rich product that can be used in so many ways including as an accompaniment for cheese and cold meats. The butter can also be used in curing meats such as bacon and ham.

In the last 2 years, Alastair has launched an innovative Peanut and Hazelnut spread - the outcome of extensive and successful taste tastings which proved the popularity of the new flavours. Both are produced in 100g jars.

The Irish Black Butter has become a popular tourist gift product and is also being used as an ingredient for ice cream, a flavouring for cured meats and biscuits, and accompaniment for cheese.