The Red Dot design award is one of the biggest design competitions in the world which requires participants to submit products, communication projects and brands as well as prototypes and concepts.

A team of Guinness innovators, designers, and taste experts developed the two patented dispense innovations as part of a mission to bring the world-renowned stout to more places and spaces.

The first brand ever to win a Red Dot Award for beer dispense, Guinness was awarded for two breakthrough innovations in beer dispense: Guinness Microdraught and Guinness Nitrosurge, with the Nitrosurge also scooping a special innovation award.

Guinness Microdraught is a world-first beer dispense system which enables pubs, bars and other outlets around the world to serve beautiful, fresh Guinness draught on tap, no matter their size or setup.

Guinness Nitrosurge, above,  puts the iconic two-part pour in the hands of consumers, with a pocket-sized, rechargeable device that uses ultrasonic technology to give drinkers a beautifully smooth two-part pour, bringing the magic of the experience of Guinness in a pub, to the home.

The recognition of the Red Dot Awards, not only positions Guinness as a leader in design and innovation but shows a commitment to a continued pipeline of innovation, exploring exciting new ways of bringing Guinness to more people, in more places.

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Coming in at a heady 10.5% ABV, Resist is an open-source beer recipe developed by displaced brewers  and The Deer’s Head in Belfast is currently pouring the beer, sourced from Otterbank Brewery in Muff, Co Donegal.

The stout is described having sweet notes of chocolate and coffee with a beetroot twist and Deer’s Head operations manager David Neely said the feedback has been great.

“It’s a strong beer and we only do two-third pints, but it’s like the Eurovision vote — the public are behind it. For us, it was a no-brainer to get involved. All year we work with small breweries and this is a great cause.”

The beer can also be found in the Ulster Sports Club, which managed to raise over £6,000 for the cause, with an all-day dance music event on Easter Sunday.

A spokesperson for the bar said: “It was a fantastic reaction. We got so much support, with so many people wanting to help out. Every DJ played for free.”

Elsewhere, drinkers can support the cause at 39 Gordon Street in the Cathedral Quarter. The cocktail bar is currently offering a ‘Ukrainian Spring Punch’, with a percentage of cocktail sales being donated.

Head bartender Nicola Campbell said: “When thinking of our summer cocktail menu, we saw the Russian Spring Punch, which we didn’t feel was appropriate. We renamed it and switched up the ingredients… As a business we wanted to do our bit. We thought it would be impactful to have the option of donating through our menu options — customers could help almost without even realising.”

The drink comprises Prosecco, berry cordial and Nemiroff vodka from the Ukrainian distillery that has ceased operations for now.

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It will see the Belfast Distillery Company link up Paragon Brands in the UK; Ligne de Vin in France; Konitsiotis in Greece; and Compagnia Dei Caraibi in Italy.

Speaking about the move, chief executive John Kelly, below, said: “Since reviving the McConnell’s Irish Whisky brand in 2020, it has been an incredible journey, and one that we see as having a strong link to the streets of Belfast in 1776, when the brand was born. The growth we have seen in new markets right across the globe shows the esteem that premium Irish whiskey is held in among consumers, and that our McConnell’s 5 Year Old Blend can compete with the very best, established brands.

“We are delighted that we have added UK, France, Greece and Italy plus three Canadian provinces to our growing pool of markets where McConnell’s Irish Whisky is available. We are also particularly pleased that we are growing our industry awards. Two recent wins in particular stand out – a Gold Medal Award at the San Francisco Worlds Spirits Competition 2022 and a Master Medal Award in the extremely competitive Irish Blended Whiskey Category at the recent DBSB Spring Tasting 2022.

“But we are not resting on these early successes in 2022, and we will have more exciting news and advances for McConnell’s and Belfast Distillery Company in the coming months.”

Along with this major expansion in the UK and Europe, Belfast Distillery Company has also managed to increase their reach in North America, with new distribution deals in Canada, where Noble Estates Wines and Spirits will manage supply to the Ontario market, McCarthy Wines & Spirits in Nova Scotia and Stile Brands in Alberta.

McConnell’s has landed a number of industry awards, including a gold medal award at the San Francisco Worlds Spirits Competition 2022 and a master medal award in the Irish Blended Whiskey Category at the recent DBSB Spring Tasting 2022.

A  £15 million plan to develop part of the historic Crumlin Road Gaol into a whisky distillery was been given the go-ahead last December .

The project is part of a wider £25 million investment by US group Belfast Distillery Company to transform parts of the Victorian prison, which closed its doors in 1996.

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Campbell College pupil Michael Thompson walked away with the title after a hotly-contested final at Belfast Met’s Titanic Quarter campus.

Michael left everyone salivating with his stuffed chicken breast and thigh, chicken mousseline and buttery mash followed by an apple tart tatin with Chantilly cream and sugar spirals, not least chef Geoff Baird from competition sponsor Henderson Foodservice.

Speaking afterwards, Geoff said: “Michael has been consistently excellent throughout the whole competition but really created the best plate of food in the final, and impressed us all with his skill and consideration for the entire dish.”

Finalists had a budget of £10 to create one main meal, followed by dessert and were marked on their overall presentation, creativity, taste and skills, as well as their attention to sourcing local ingredients, working towards zero waste and keeping to their budget.

Geoff continued; “Value and provenance are high consumer demands, so this is an essential lesson for our students to learn from the outset, and which they can continue into their career in hospitality, whether that be in the kitchen, front of house or within a managerial position.”

‘So inspired’

Michael Deane added; “I have been so inspired by these young chefs who have shown talent, creativity and a really wide breadth of knowledge which will serve them so well for a career in hospitality in the future. Michael is a very deserved winner from a tough competition, and we’re looking forward to giving him some real-world experience in the EIPIC kitchen very soon.”

Jean-Christophe Novelli was equally impressed, saying: “It has been a pleasure to meet the Northern Ireland finalists and to taste their exceptional cooking, they have shown talent beyond their young years.

“Springboard’s FutureChef competition has inspired them to be creative and learn even more culinary skill that they can take forward in their chosen careers, and I have been honoured to judge each dish and present Michael with his award. It was a privilege to be back in Belfast to judge the Northern Ireland finals, and I wish Michael the best of luck.”

Michael now progress to the grand final of the competition in London to take on the rest of the regional winners from Scotland, England and Wales. As he was presented with his award, he also received an invitation to experience a Michelin Star kitchen at Michael Deane’s EIPIC with Head Chef, Alex Greene.

Kristen Nugent from Dungannon took the runner up accolade with a main of Co. Tyrone roast chicken crown, hassleback potatoes, sprouting broccoli, roast tomatoes and basil pesto, followed by chocolate cake, caramelised banana, vanilla cream and salted toffee sauce for dessert.

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Playing its role in helping the industry’s rising stars and talented professionals battle it out in the kitchen, Salon Culinaire has always been central to IFEX and plays a key role in creating the electric atmosphere at Northern Ireland’s biggest foodservice and hospitality event.

As well as attracting chefs from all sectors of the industry and with all levels of experience, the Salon Culinaire competitions will feature over 30 categories during the three days of the show.

At the heart is the ChefSkills Live Theatre – with previous winners including Michael Deane, Chris Bell and Roisin Gavin.

ChefSkills competitions include the hotly contended Department of Agriculture, Environment and Rural Affairs-supported IFEX Northern Ireland Chef of the Year and Northern Ireland Junior Chef of the Year accolades.

Salon Culinaire director Sean Owens said: “The past number of years have been a testing time for our industry, but with the return of IFEX, celebrating its 25^th anniversary, we are confident that our industry is strong and resilient, and we relish the prospects for growth and development throughout our sector.”

“From student chefs and kitchen trainees to celebrated, leading chefs within the industry, we have a program for all at IFEX 2022.

“I’m confident that we’re going to discover some extraordinarily talented young chefs, and to have uncovered and encouraged new talent to flourish at IFEX is exactly what the premier event for the food, drink, retail and hospitality industries is all about.”

Also returning in 2022 is IFEX Street Food International: Set to sizzle, Street Food International, which will see teams of invited competitors from Northern Ireland’s catering colleges produce and serve a range of exciting modern street food style dishes to pre-ticketed diners during lunch service at IFEX.

For those who hope to compete, ChefSkills and Edible Art are now open for entry. For more information, visit: www.ifexexhibition.co.uk/salon-culinaire

IFEX 2022 is taking place from Tuesday 29^th March to 31^st March at the Titanic Exhibition Centre, Belfast. To find out more about the show, visit www.ifexexhibition.co.uk or @ifexexhibition on social.

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