Armagh’s rich flavours bound for top shoppers at Harrods

A multi-award winning producer of exceptional balsamic vinegars and one of Northern Ireland’s most innovative enterprises, Burren Balsamics , based in Richhill in Co Armagh, has won its first business with the iconic department store.

The small Armagh company has just supplied a nine-strong range of products, including its latest Irish Peated Smoked and Irish Heritage Apple balsamics, to the classy store in London which has been dubbed “the world’s leading luxury emporium”.

The important order for the Armagh business, which has won a string of UK Great Taste and Blas na hEireann awards for its premium vinegars, also includes unique balsamic salt seasoning. The Irish Peat Smoked was recently awarded Best New Product at the Great British Food Awards.

The balsamic products have been created by experienced chef Susie Hamilton Stubber, who founded the innovation-led enterprise in February 2014 on the back of a successful career as chef in London, and development chef Bob McDonald. Both have vast experience in leading restaurants in Britain.

Balsamics are richly flavoured vinegars used to enhance salad dressings, marinades, sauces and fruits. They can be reduced to a glaze and drizzled over strawberries, stirred into a risotto, or tossed with Brussels sprouts or red onions to let its sugars caramelise in the oven. Burren Balsamics is probably the only local company to have such an impressive range of products on display in the unique store in one of London’s most affluent areas.

Susie, commenting on the deal with Harrods, the world’s most famous department store with a comprehensive display of premium food and drink from across the

globe, says: “We are very excited to be supplying such a significant and influential retailer with so many of our products. The listing is a tremendous boost for us especially at this very challenging time for businesses everywhere. It’s an ideal marketplace for our range of balsamics. The listing is an immensely important breakthrough for us with what is probably the world’s best known store with superb food halls which attract customers from most parts of London, other regions of Britain and especially tourists from across the world.”

The contract with Harrods, Susie continues, is the outcome of contact building with the food hall’s buying team over the past three years.

“We first met a senior buyer from Harrods at the Bla na hEireann Irish National Food Awards in Dingle, Co Kerry in 2017. We followed up by supplying a range of products and by generally keeping in contact on a regular basis. These discussions led to negotiations about pricing and then the recent order,” Susie explains.

The first consignment of balsamic vinegars and salt was shipped to Harrods last week. Susie developed the unique and distinctive vinegars using natural ingredients fruits sourced from longstanding growers in Armagh to enable professional chefs and home cooks to add deliciously different and memorable flavours to their dishes.

The natural fruits include Armagh Bramley apples, which have EU protected name accreditation, from orchards in the area, as well as quality fruits from other local farmers such as blackcurrants, strawberries and blueberries. All the balsamic vinegars are produced at the company’s processing plant at Richhill which also includes a new product development operation.

Burren Balsamics has long been among the most successful of Northern Ireland’s smaller producers in the marketplace in Britain and has invested extensive time and other resources on building sales there over the past five years. As a result, it now supplies many delis and chefs in this the most important market for Northern Ireland food and drink.

In addition to Burren’s successes with balsamic vinegars and salt, the company has created unique jams, chutneys and relishes. An onion jam was chosen by Aer Lingus for national and international flights. This product was developed from the company’s focus on sustainability and waste elimination from the production of the vinegars.

“Our Blood Orange and Cardamom vinegar in particular left a fantastic by product which we use to make into the most gorgeous marmalade,” Susie explains.

“The onion jam uses the onions left over from the two star Great Taste Award winning Roast Onion Black Balsamic vinegar. “It makes sound business sense to us to use up the leftovers. They are high-quality ingredients. They taste amazing and we love experimenting so it’s a no brainer!”

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