Irish whiskey vinegar from Armagh is a winner with British food experts
A unique culinary vinegar from Burren Balsamics, a Food NI member, matured in
Bushmills Irish Whiskey casks has won a prestigious Great British Food Award that
celebrates the country’s finest home-grown ingredients.
Based at Richhill in Co Armagh, Burren Balsamics gained the award Northern
Ireland’s best product for its unique Balsamic Vinegar of Modena in collaboration
with Bushmills.
‘We’re thrilled to win this award with Bushmills,” says Burren founder and managing
director Susie Hamilton Stubber: “It was a huge privilege to work with the world’s
oldest Irish whiskey, and we are so proud of how this Balsamic infusion turned out.
We were keen to work with Bushmills because it’s such a marvellous whiskey and
iconic Northern Ireland product
“At Burren Balsamics, our ethos centres on handcrafted Irish flavour and innovation.
We love to champion Ireland’s unbeatable produce, as we carefully infuse small-
batch balsamic vinegar with local ingredients,” says Susie, who runs the pioneering
Armagh business with chef Bob McDonald.
Formed in 2014, Burren carefully crafts premium pantry products using the finest
local ingredients. “All our products are thoughtfully infused with premium flavour,
artisan expertise and local Irish Ingredients.
Other Food NI member winners included: CRAIC Foods, Craigavon gold for Black
Garlic Miso; Krazibaker, Dromore silver for Shortbread Biscuits; Marshall’s
Beekeeping, Loughgall for Honey; Ballylisk Cheese, Portadown bronze for Triple
Rose cheese; Granny Shaw’s bronze for Crumbly Fudge; Crawford’s Rock, Kilkeel
bronze for Garlic Sea Salt; and Jackson Roze, Tandragee bronze for Ginger Wine
with Clove.
The popular awards were launched in 2014 to celebrate the country’s finest artisanal
produce, as well as the hard-working people behind the scenes.
The high profile judging panel, each wielding a hefty influence in the realm of British
food and drink, included celebrity chefs Raymond Blanc, Michel Roux Jr and Shaun
Rankin.
