Great Taste Awards 2019
STARS COME OUT FOR NORTHERN IRELAND’S LEADING FLOUR MILL
Neill’s Flour scoops a total of six stars at the Great Taste Awards
Northern Ireland’s leading flour mill Neill’s Flour has achieved six stars across four products including the much coveted 3-star accolade at the Great Taste Awards 2019.
The Great Taste, organised by the Guild of Fine Food, is the acknowledged benchmark for fine food and drink, and can be described as the ‘Oscars’ of the food world.
Neill’s Soda Bread Flour was awarded the highest honour in the international awards and was identified as ‘extraordinarily tasty’ by the Guild of Fine Food. Three additional 1-star wins were claimed for Neill’s Wheaten Bread Mix 1.5kg, Neill’s Gluten Free Chocolate Cake Mix 400g and Neill’s Gluten-Free Plain Cake Mix 400g.
Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers.
As well as a badge of honour, the unmistakeable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind tasting by hundreds of judges.
Keavy O’Mahony Truesdale, Neill’s Flour Marketing Manager commented: “We are very proud of our heritage and passionate about producing the highest quality flours that bring fresh life to both classic and modern bakes, ensuring that our customers achieve great baking results every time.
“Neill’s Soda Bread Flour has always been a firm favourite since it was first developed nearly 50 years ago, so it is fantastic to receive such recognition for excellence. The feedback from the judges described the flour as ‘rich, full flavour with a creamy texture, a really excellent flour.’
“This is our first year to enter and therefore a huge honour to be recognised for the great work we are doing. Our vision has always been to produce the highest quality flours and mixes for our customers and for four of our products to be awarded this year is just incredible.” Keavy concluded.
Jenny Bristow, brand ambassador for Neill’s added, “This is fantastic news for Neill’s flour but shouldn’t come as a huge surprise. Their flours and mixes are consistently of the highest quality, I wouldn’t use anything else.
Science Week with Neill’s
Primary school children will be embarking on a bread-making ‘journey’ during British Science Week as part of a STEM (Science Technology English and Maths) initiative by Northern Ireland’s leading flour mill Neill’s Flour.
British Science Week (March 8-17) is a 10-day celebration of Science, Technology, Engineering and Maths, and to embrace this year’s ‘Journeys’ theme, Neill’s Flour will be visiting local primary schools to deliver hands-on, practical STEM workshops on the journey of bread-making, giving pupils an opportunity to take part in experiments and discover the science behind the ‘wheat to flour’ process.
The cross-community initiative, which will be rolled out across the province every year, will kick off with visits to Victoria Primary School, Belfast, and St. Joseph’s Primary School in Ballyhackamore.
Even if you’re not getting ready for lent, Shrove Tuesday, or Pancake Day, is a fantastic excuse to enjoy a hot pancake fresh off the griddle, or have some fun trying to get the perfect flip. For some it’s all about a thin crepe with lemon and sugar, but our favourite is a thicker drop scone pancake served with fresh fruit and maple syrup.
Throughout February we are celebrating fibre – highlighting why having it regularly is important, helping those who may be missing out and sharing some top tips to help you make the most of foods that contain fibre.
Did you know that six slices of wholemeal bread would provide more than 50% of the average fibre requirement for adults; brown bread would provide around 40% and white bread 22%.