What do you do when you have leftover fruit, vegetables, herbs and spices from infusing your award-winning balsamic vinegars? Susie Hamilton Stubber and her Development Chef Bob McDonald have come up with yet more deliciousness to use them up, making their business zero waste and adding to their product range.
Burren Balsamics is based in Richhill, Co. Armagh. It is there where Susie and Bob use as many local ingredients as possible to come up with their range of products. Another local company, Ballylisk of Armagh, makes triple crème cheeses with their own milk from the family farm near Portadown. They wanted a chutney using the PGI status Armagh Bramley apple and that’s where Susie and Bob stepped in.
“One of our best sellers is our Armagh Bramley Apple. It won Gold at Blas na hEireann as well as two stars in the Great Taste Awards and Best Use of a PGI product at the Food Heartland Awards,” said Susie.
“Bob and I worked on making a Balsamic Apple Chutney for Ballylisk which would really complement the creaminess of the cheese. It’s selling really well.
“The white condiment is basically a white version of the black balsamic vinegar and the flavour combinations there are stunning. The blood orange and cardamom in particular left a fantastic by product which we make into the most gorgeous marmalade.”
The third product so far in the zero waste range is the onion jam, which uses the onions left over from the two star Great Taste Award Roast Onion Black Balsamic. It also goes really well with cheese.
“It makes 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!” said Susie.
With other flavours such as blackberry and thyme, black garlic and Irish cherry, it will only be a matter of time before more products become available for chefs across Ireland.