The Kane family has been farming in Myroe, Limavady, Northern Ireland for over 100 years. Richard (a sixth generation farmer) now works the land at Broglasco Farm, whilst his wife Leona is responsible for the business side of Broighter Gold Rapeseed Oil. Under their joint leadership the business has grown into one of the UK’s best known and loved rapeseed oil suppliers. To this very day we still passionately tend our rape fields and plants as we stride to become one of Ireland’s and the UK’s best rapeseed oil suppliers and vegetable oil brands.

Q:  What makes your product unique?

A: Broglasco Farm in Myroe where the Kane Family have been farming for over 100 years is on the outskirts of Limavady and located on the edge of Lough Foyle just above sea level on reclaimed land. Richard (sixth generation farmer) now works the land with the latest machinery whilst still using traditional methods, with modern techniques. The fertile ground grows high yielding crops of wheat, barley, oilseed and potatoes. We are very fortunate that we have one soil type that is unique and runs along the Lough Foyle, and is not found anywhere else in Northern Ireland. This makes our product very unique indeed.

Q: Where do you source your raw ingredients?

A: Our Broighter Gold Rapeseed Oil as we like to say is ‘grown here not flown here!’. The ingredients are grown and cold-pressed on our family farm in Limavady and delivered fresh from our field to you.

Broighter Gold Rapeseed Oil is possibly the healthiest and most versatile cooking oil you can buy and one you can trust to make all your family’s meals healthier.

Q: What inspires you as a producer?

A: The fact that our Broighter Gold Rapeseed Oil is packed full of natural goodness inspires us to keep promoting this delicious product. We were lucky to have discovered it and we think everyone should know about it! Our wonderfully natural oil has a healthy balance of Omega 3, 6, 9 and Vitamin E.

It also has half the saturated fat of olive oil, which makes our naturally golden oil a must-have for your kitchen, and a healthier choice for everyone. We do have to admit though, we like to enjoy it with an Ulster Fry every now and again…you can’t be good all the time!!

Q: How did you get started?

A: Broighter Gold Rapeseed oil was discovered by accident one evening in 2006. Leona was preparing the tea and had ran out of olive oil. Richard brought up some of the unfiltered cold pressed rapeseed oil which Leona used to cook their two fillet steaks, and make a salad dressing. It was the smell of the rapeseed oil, was the first thing that caught Leona’s attention, and the way the steaks didn’t burn in the pan, the taste wasn’t bitter, with no after taste like olive oil, and we joked that it was our “Broighter Gold”.

Q: Where can we buy your products?

A: We have stockists all over NI, ROI and GB, you can check out where to find our product in various stores through the list of shops mentioned on our website. You can also order online through our website and if you keep an eye on our Facebook page we update it regularly as to where we will be at local Farmers Markets and shows throughout the country.

Q: What food best compliments your product? Or what is your favourite way of using your product?

A: There are so many ways to use Broighter Gold in your food whether it be in a starter, main course, dessert or even breads and cakes. For a tasty little treat making popcorn from scratch can be fun but tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan. Here’s a great easy recipe we love – why not grab the kids and have a movie night!


3 Tbsp Broighter Gold Rapeseed Oil

1/3 cup of high quality popcorn kernels

1 3-quart covered saucepan

Salt to taste (Add butter if desired)


1. Heat the oil in a 3-quart saucepan on medium high heat.

2. Put 3 or 4 popcorn kernels into the oil and cover the pan.

3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it’s fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6. Salt to taste.

Another tip is to try adding your own flavours to taste Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese, honey, salt and chilli, toffee…the list is endless!

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By most accounts, the first batch of fudge was the result of an accident while making some other confection. Perhaps the amounts of sugar...


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