Andrew Ingredients Golf Day!

Wednesday 2nd October 2013

Andrew Ingredients Golf Day header



The remarkable setting of Castleknock Golf Club, Dublin was the venue for Andrew Ingredients Golf Day 2013 on Wednesday 2nd October. The whole event was a great success - we had customers from North and South and suppliers travel from as far as Germany to attend the day.  60 customers and suppliers (and our very own pro - Emmett Logue) tee'd off to a great day of golf on the impressive course.  The rain stayed off for most of the day, despite the forecast storm - only the last two or three groups got a good soaking!

The golf was followed by prize giving and a delicious 4 course dinner which was well attended despite some guests having a very long drive home.


1st AAndrwe Ingredients Golf Daylyouisis Higgins, Hot Cross Bakery, Co Down - 44 points
2nd Joe Kenny, Stapletons Bakery (Borrisoleigh), Co Tipperary - 43 points
3rd Noel Gillespie, McGettigans Bakery, Co Donegal - 40 points (better back 9)
4th Ben Jennett, Richill Home Bakery, Co Armagh - 40 points

Ladies Prize kindly sponsored by California Raisins: Fran O'Donohue, O'Donohue's Bakery, Co Offally - 35 points

Front 9: Christian Cremins, Ivans of Caherdavin, Co Limerick - 23 points
Back 9: Alyouisis Higgins, Hot Cross Bakery, Co Down - 23 points

Nearest Pin on 9th kindly sponsored by Flemings:
Aidan O'Brien, Cooneys Bakery, Co Wexford
Nearest Pin on 18th kindly sponsored by Macphie:
Billy Costello, Raths Bakery, Co Carlow
Longest Drive kindly sponsored by IREKS:
Thomas Begley, Raths Bakery, Co Carlow

The raffle raised over €600 for the Irish Bakers Benevolent Society.
The fantastic raffle prize - a Garmin Approach S3 Touchscreen GPS Golf Watch was won by Pat Twomey of Twomeys Bakery, Co Limerick.

Watch a short film about the day and view our photo albums:


View professional photographer's photos from the day

Andrew Ingredients Golf Day  Andrew Ingredients Golf Day






  View our photos from the day (less professional!)

A big thank you to all of the sponsors of the day:

Macphie of Glenbervie
Martin Braun
California Raisins
BFP Wholesale
Carr's Flour Hutchison's
AB Mauri Yeast
Cardowan Creameries
Beck & Scott Ltd


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National Craft Bakers' Week

Thursday 12th September 2013

National Craft Bakers' Week Logo

 Fabulous Baker Brothers







Bakers from across the UK are coming together this October to tempt people into their bakeries to support National Craft Bakers’ Week (Monday 7 – Sunday 13th October 2013).

A range of fabulous bread, cakes and pies will be available for people to try and buy, with promotions and events taking place around the country during the week. National Craft Bakers’ Week is organised on behalf of the hundreds of craft bakers across the UK who form a key part of the British high street. It aims to encourage support for bakeries from local communities and highlight the quality and variety of produce made by these skilled craftsmen and women every day.

The campaign is supported by TV baking stars Tom and Henry Herbert, the Fabulous Baker Brothers, who run high street bakeries in the Cotswolds.

National Craft Bakers’ Week supports the Teenage Cancer Trust and bakers will be fundraising on behalf of the charity.

If you are an NI baker why not join in and show your support? Currently there are no bakers from Northern Ireland registered, so even more reason to get involved!! Plus registration is only £5.

Download Registration Form Now!

Register today and receive:

  • Free Point of Sale Material
  • A 'how to get involved guide'
  • Your details on
  • Regular campaign news and tips on how to make the most of being involved
  • Plus benefit from the overall campaign activity including national and local PR and social media

For more details on Craft Bakers' Week 2013, visit or follow on Facebook NationalCraftBakersWeek ot twitter @CraftBakersWeek

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Our sales team visited supplier Braun's impressive headquarters in Hannover, Germany at the beginning of September.  

Martin Braun is a leading company in the baking agents and aroma sector. They have over 16,000 bakery and confectionery customers as well as industrial baking plants in Germany and across 70 countries worldwide. From what our sales team experienced of their facilities and machinery, they are well able to cope with such demand! The team spent much of their time in Braun's 'Backforum' which is the company's training facility and includes a huge test bakery containing some of the most state-of-the-art machinery in the industry.

During the visit, the Andrew Ingredients team were given hands on experience in the applications of many of Braun's innovative products which include flavouring compounds, fonds, bake stable fillings, coatings and edible decorations. 

View all photos in album

Braun Hannover Trip

Braun Hannover Trip







View all photos in album

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Andrew Ingredients go Solar!

Thursday 12th September 2013

We have further improved our 'green' credentials by installing a 20 kW Solar Photovoltaic System. We had the solar panels installed to our warehouse roof at the beginning of July and we have already produced 5,421.05 kWh of electricity and avoided 3,794.73 kg of Co2 emissions. This has resulted in a saving for the company of £956.27 in 10 weeks!

  Andrew Ingredients Solar PanelsAndrew Ingredients Solar Panels









We have access to a web-based computer program that displays up to date information on the electricity that we are generating, Co2 emissions avoided and cost savings. 

Click the below graph for up to date statistics


 Sunny Portal

Mobile App

We also have the use of a handy mobile app that gives up to date statistics on our PV system. So we can watch how green we are at any time of the day or night!

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Macphie - Andrew Ingredients Celebratory Dinner

Wednesday 11th September 2013

Macphie - Andrew Ingredients Celebratory Dinner
Friday 30th August 2013 - Titanic Suite, Titanic Belfast

Our highly esteemed supplier, Scotland based independent food ingredients manufacturer Macphie, recently hosted a celebratory dinner for us in the fabulous Titanic Suite in Titanic Belfast.  The dinner was in recognition of the Andrew Ingredients and Macphie partnership which resulted in outstanding sales last year and to celebrate the continued relationship which we have enjoyed for 50 years.

We had a fabulous 'Titanic' cake made by Jenny's Cakes in Bangor, which made an amazing centrepiece for the evening!

View all photos from event 

Macphie Andrew Ingredients Celebratory Dinner

Titanic Cake


View all photos from event


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Why not try our two exciting new Macphie products - Gingerbread Biscuit Mix and
Premium Fermented Doughnut Concentrate.

Gingerbread Biscuit Mix is the latest exciting addition to the Macphie product range.
Simply add water, oil and Golden Syrup or treacle to create delicious, classic
gingerbread shapes.

• Make your own shapes and personalise to your customers’ tastes

• Both the dough and the unfinished baked biscuits are freeze/thaw stable

• Unfinished baked biscuits have an excellent shelf life of a minimum of 10 days

• Available in 4kg bags

Download make up instructions

NEW Macphie Premium Fermented Doughnut Concentrate

It’s official, Doughnuts are back and they’re big news with sales up 40%.*
Grab a bite of that action with this versatile new product.

• A cost effective way to make fabulous doughnuts

• Requiring only water, yeast and flour, these doughnuts have that premium
American doughnut taste

• Perfect all year round finished with Mactop®, Sweet Frost®, Sweet Snow® and
5th Avenue® Icings

• Available in 16kg bags

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Add some excitement to your sandwiches with the Macphie range of bread concentrates. Whether it’s traditional crusty rolls or artisan focaccia, Macphie has a product to deliver great tasting results, time after time.

Macphie Softie™ Concentrate
An exceptionally versatile paste concentrate which can be used to create a huge variety of speciality breads such as focaccia, sub rolls, paninis, pizza bases, flatbreads and buns.

Macphie Seeduction™ Bread Concentrate
A low GI multi-seed bread concentrate, providing a deliciousMacphie Multiseed Seeduction Bread Mix, healthy bread alternative. Packed with tasty sunflower seeds, linseeds, pumpkin seeds and oats, it can be used to produce a wide variety of loaves, rolls and croissants.

Macphie Bread Concentrate
A premium concentrate perfect for creating flavoursome white and brown baked products including crusty bread and rolls, tin loaves, baguettes, ciabatta and croissants.

Recipe Ideas
Focaccia using Macphie Softie

Tear & Share Focaccia using Macphie Softie 

Hoagie Rolls using Macphie Softie

Macphie Softie Ideas

Macphie Softie Ideas (Part 2)

Multiseed Loaf and Rolls

Ciabatta using Macphie Bread Concentrate



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Chia Power!

Friday 7th June 2013




IREKS CHIA BREAD MIX has been dubbed “the running food” and “the ultimate super food” by advocates and athletes. “Chia seeds are a special ingredient which gives the baked goods their own particular character’’ explains Lee Pugh, IREKS Sales Manager UK. “IREKS offers a lot of ideas for processing possibilities. For example, bread can be made with the mix which is rich in omega-3 fatty acids and which provides valuable proteins and fibre at the same time.”

What is Chia?

The Ancient PlantChia Seed

Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. Chia is not new, dating back to the days of the Aztecs, the chia seed is believed to have sustained messengers on long runs, earning it the name of the"‘running food".

The Wonder of Chia

The seeds of this plant have a special nutritional composition and can contribute towards a well-balanced nutritional diet. Chia is a source of omega-3 fatty acids. Furthermore, it contains antioxidants, minerals, valuable protein and fibre.

IREKS Chia Bread Mix - The new superfood!

This new Chia seed bread Mix from IREKS makes delicious speciality rolls and breads.

Processing advantages
- direct dough method
- efficient and reliable production
- high fermentation stability
- very well suited for the cold dough method

Quality advantages
- nutritious, interesting crumb appearance
- high-quality ingredients
- aromatic-spicy taste
- variety in the range of baked goods
- nutritional: physiologically valuable

Recipes using IREKS Chia Bread Mix:

Chia Bread
Sandwich Toast Bread
Chia Cookies
Chia con Carne


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Bread Festival Castle Ward





We were involved in this year's International Bread Festival at National Trust Castle Ward. We sponsored the talks that were held throughout the day in the main hall of the Castle Ward mansion on Saturday 25th May.

View the photo gallery from the event

The talks were as follows:

SD Bells – The history of Tea by Robert Bell (125 years in NI)
Bretzel Bakery – The economics of Read Bread and how important it is to win hearts and minds away from purchase of highly processed ”industrial food” - William Despard

The day featured:

• Baking Demonstrations and Celebrity Baking Competition
• Speciality Breads and Foods from around the world
• Live Music on stage into the evening
• U105 Roadshow with Carolyn Stewart
• Craft Village including exhibition by Keith Drury

Celebrities that attended included:

Richard Bertinet
BBC Food Champion of the year, a regular on BBC’s Saturday kitchen and star in the Market Kitchen and Bake! Series, French Master Baker Richard Bertinet will bring a certain “je ne sais quoi” to the feast of activities planned for the International Bread Festival this May at Castle Ward.

Paul Rankin
Best known for Ready Steady Cook  and many other television shows.   Winner of two coveted Glenfiddich awards he has also featured on the PBS network. Recently Paul has been filming a show for the BBC to air in early 2013; he  has his own range of phenomenally successful Irish breads and, along with Nick Nairn, he filmed the series Paul and Nick’s Big Trip.

Nick Nairn
As restaurateur and celebrity chef, Nick has had a long career in the UK food industry. A familiar face from his many television appearances, Nick is equally famous for his staunch support of top quality Scottish produce and passionate advocacy of healthy eating. Nick’s hectic schedule includes teaching, filming and writing, and travels the world giving cooking demonstrations and speaking on food-related issues.

The whole festival lasted for three days. Saturday 25th was the 'Bread' day, Sunday 26th was 'Blues' with Van Morrison playing an open air concert and on Monday 27th was the 'Bikes' turn, with a vintage bike display and live music on the front lawn.

View the photo gallery from the event


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Go Flour Rangers!!!

Monday 20th May 2013

'Andrew IngredientTinyLife Operation Lipstick 2013s Flour Rangers' raises over £1700 for NI premature baby charity TinyLife!

On 20th April, six ladies from Andrew Ingredients (well 4 plus two fantastic borrowed belles!) headed down to Castlewellan Forest Park for TinyLife's annual 'Lipstick Challenge'.  The event had initially been scheduled for 23rd March but the heavy snowfall meant it was postponed.

The day consisted of the team negotiating their way through a maze, orienteering, archery and finally building and racing a raft across the lake.

The Flour Rangers came joint 5th out of 16 teams. An excellent result!!

Team members were: Claire Andrew, Linzi Bradford, Jacqueline Gill, Suzi Pickering, Kathy Stevenson and Claire Watts.

A grand total of £1714.57 was raised for TinyLife - Northern Ireland's premature and vulnerable baby charity, which is dedicated to reducing premature birth, illness, disability and death in babies born here. Find out more about the charity.

Thanks to everyone who generously sponsored the team!  Also thanks to Vicky Orr and Leah Abusow who had been on the team for the original March event and raised money but were unable to attend the later posponed date.

See gallery of photos from the event.

Visit our JustGiving Page - You can still donate!

Just Giving

TinyLife Logo

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