Looking for something a little different this Christmas? Award-winning artisan producer, Dingle Sea Salt, has launched a new 12-month subscription service. The annual supply begins with a 100g ceramic jar with three more deliveries landing at your door throughout the year, packaged in compostable refill pouches.

The 12-month subscription of this 100% natural mineral rich seasoning is priced at €55, dingleseasalt.ie

Titanic Distillers directors Peter Lavery (left) and Stephen Symington (right) joined Head Distiller Damien Rafferty.

Revival of Belfast whiskey

For the first time in nearly 90 years, whiskey production is underway in Belfast. Distilling is taking place at Thompson Dock and Pumphouse, the birthplace of the Titanic. Drinks company Titanic Distillers invested almost £8m to convert the pumphouse into the city’s first working whiskey distillery since the days of prohibition in the 1930s.

Damien Rafferty, head distiller, says, “A lot of time, hard work and investment has gone into this amazing project. In many ways the job is only beginning as we start producing a whiskey that the people of Northern Ireland can be proud of and one that will represent us all over the world.”

The new distillery is producing single malt premium whiskey. Visit titanicdistillers.com

Bernie McGeough, HR Director, ABP Ireland and Aoibheann O’Brien, co-founder and interim CEO of FoodCloud.

ABP & FoodCloud Partnership

One of Europe’s leading food processors, ABP has announced a three-year partnership with FoodCloud, a non-profit social enterprise redistributing surplus food.

The arrangement is expected to rescue 142.5 tonnes of food, delivering approximately 345,000 meals to FoodCloud’s community and voluntary partners.

It is expected that over 475 tonnes of C02 will be saved and more than 600 community groups will benefit from the partnership.

The partnership will have a strong emphasis on employee engagement across all of ABP Ireland’s sites through volunteering, food waste and climate awareness campaigns as well as integration on ongoing community programmes.

ABP’s sustainability strategy includes carbon reduction initiatives for beef production as well as the provision of circular solutions for food waste from the food service and hospitality sectors. Olleco, its renewables division converts food waste and used cooking oils into renewable power and bio-fuels.

Co-founder and interim CEO of FoodCloud, Aoibheann O’Brien says, “The cost of living crisis means that many community and voluntary organisations are experiencing increases in demand for food and other services. This partnership will enable us to redistribute more surplus food through our hubs to those who need it.”

The Irish Beef Book's reprinted special edition.

The Irish Beef Book’s reprinted special edition

The Irish Beef Book by Pat Whelan and Katy McGuinness is 10 years on the shelf. To celebrate, there has been a special limited-edition reprint with the proceeds going to two charity partners – Cork Penny Dinners and Dublin’s Capuchin Day Centre.

Covering our exceptional land and animals as well as farming techniques, The Irish Beef Book is a celebration of what makes our beef world-class.

The book also features the craft of Irish butchery and the importance of artisan producers.

Pat Whelan is the fifth generation of his family to be involved in farming and meat production.

“Butchery is something to be celebrated, I find myself marvelling at the animals I rear and the link they provide between us and the land,” says Pat.

“Food unites people and I hope our contribution this year can help people who really need the support this Christmas.”

Available at all good bookshops and Dunnes Stores, €22.99.

Beotanics' Founder & CEO, Pat Fitzgerald with Too Savage's Founder, Conor Bacon pictured at Fitzgerald's wasabi farm in Stoneyford, Co Kilkenny.

Irish grown wasabi

Far from wasabi we were reared. And yet the Japanese plant has found a home in Ireland, and made its way into a wasabi mayonnaise.

Launched by Irish food producers Too Savage, the initial idea for Irish wasabi mayonnaise came from Conor Bacon.

So when he met Pat Fitzgerald, owner of a crop development enterprise in Kilkenny and Ireland’s only commercial grower of Wasabi, he knew his dream could become a reality.

Spread the spicy sauce on your favourite salads and sandwiches to give it that zingy flavour.

Available from leading independent cafés and food stores, €5.95.

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