After an extraordinary 55 years in the kitchen, The Cuan bids a fond and heartfelt farewell to one of its most cherished characters, breakfast chef Gerry Manley, as he finally hangs up his chef’s hat.

Gerry’s journey began in 1969, when, at just 15 years old, he took his first steps into professional kitchens at the Ardmore Hotel in Newry.  A year later, against the backdrop of uncertain times, his mother packed his small black suitcase and sent him off to London, a move that would shape a remarkable culinary career.  From the Royal Court Hotel in Sloane Square to the prestigious Cavendish Hotel on Jermyn Street, Gerry honed his craft while studying for his City & Guilds at Westminster Catering College.

London’s finest kitchens became his training ground, where his talent and dedication saw him cooking for prime ministers and royalty alike.  Yet, as with many great chefs, the call of adventure proved irresistible.  Gerry’s “itchy feet” led him offshore to the Oaklands Lodge Hotel in Jersey, where he spent many successful years further refining his skills.

In 1990, he returned home to Northern Ireland as Head Chef, bringing with him a wealth of experience and a lifetime of stories.  His career saw him lead kitchens across some of the region’s most well-known establishments, including the Dukes Hotel, Villa Roma, Buck’s Head, Yalesford House, the Lobster Pot and the Portaferry Hotel.

At The Cuan, Gerry became far more than a breakfast chef…he was a storyteller, a mentor and a familiar reassuring presence, whose warmth and wit were as much a part of the morning as his Ulster fry.  His stories from decades in kitchens will be greatly missed by the staff and our guests, as will his dedication to doing things properly.

As he steps into a well-earned retirement, we thank Gerry for his remarkable contribution, not only to The Cuan but to the hospitality industry as a whole.  We wish him many happy days ahead spent with his family, and perhaps, just occasionally, reminiscing about a life so richly and deliciously lived.

Food shoppers across the Republic of Ireland will soon be able to enjoy unique
loaded burritos and other convenience meals crafted in Belfast’s Titanic
Quarter.

Successful Northern Ireland convenience food brand Go Pig, a FoodNI
member, is setting its sights on the Republic as it continues to expand its
presence across the UK and Ireland.

With over 10 successful years in the Northern Ireland market, the brand has
built a strong reputation for bold, flavour-packed convenience foods designed
for busy consumers.

Founded by directors James Hutchinson, an experienced businessman and
chef Gary Milligan in 2016, Go Pig has enjoyed significant success in Northern
Ireland and expanded into Scotland last November, marking another milestone
for the growing business.

The range of products, handcrafted in a purpose-designed factory in the historic
Titanic Quarter, now includes loaded burritos and a variety of chilled ready
meals, developed to meet growing demand for convenient food that also
supports modern health trends.

The products focus on high-protein recipes, controlled calorie levels and
sensible portion sizes, offering shoppers satisfying meals that fit into balanced
lifestyles.

The move into the Republic of Ireland represents the next stage of growth for
the quirky brand as it continues to build its footprint across the island.

James continues: “With demand rising for convenient, better-for-you meal
solutions, Go Pig’s high-protein burritos and guilt-free, nutritious ready meals
are well positioned to appeal to Irish consumers looking for flavour,
convenience and portion control in the chilled category.”

Go Pig introduced its high-protein, low-calorie, fresh ready-meal brand, in
Scotland in late November through a partnership with leading retailer CJ Lang
there to supply SPAR stores across the nation.

The range, which included options like curries and burritos for convenience-
seeking, health-conscious consumers is cooked via microwave or air fryer. 

The Belfast-based company previously saw significant success in Northern
Ireland, supplying to over 500 retailers, including Henderson Group’s SPAR and
EUROSPAR network of convenience stores.

Longbridge Drinks, FoodNI member, has launched a new 11-strong range of sodas
which the Belfast-based company says is “a defining moment” for the family-owned
business which has won a host of UK Great Taste Awards for product quality and
outstanding taste.

Commercial director Lora Adair explains: “After months of careful crafting and taste
testing, our new 330ml ready-to-drink soda range is ready to make its debut.

“Each soda is handmade in small batches, giving attention to every detail and
ensuring the highest quality in every bottle,” she adds. “The new range includes
traditional flavours, such as Ginger Ale, Ginger Beer, Root Beer, Cloudy Lemonade,
Spiced Cola, Elderflower Soda, and Coffee Cola, along with newer tastes like
Lavender Soda, Grapefruit Soda, Raspberry and Rose Soda, and Pineapple Soda.

“Some are classic favourites with a twist, while others are bold, inventive and not
your run of the mill flavours. Several of the sodas have already been recognised with
Irish Quality Food and Drink awards and Blas na hÉireann accolades for their taste
and craftsmanship, adds Lora.

From the heart of Belfast, Longbridge Drinks Co, she says, “has always put
community first”. “Every bottle reflects the city’s character, ambition, and creativity.
Now, the company is ready to share its most exciting creation yet.”

The sodas made their first public appearance at IFEX, Northern Ireland’s premier
food, drink, retail and hospitality trade show, at the beginning of March, where the
response was “overwhelmingly positive”. “Visitors praised the creativity and
distinctiveness of the range, and the team at Longbridge Drinks Co say this is only
the beginning,” she adds.

“With bold flavours, small batch craftsmanship and award winning taste,
these sodas are already creating a buzz and look set to become the next
big thing behind café counters, deli fridges and bar shelves.”

Longbridge Drinks is part of the original Papas Minerals, a small business
founded by Wayne Adair in 1999 to meet a spiralling demand for soft drinks
that were hand crafted, free from artificial additives artisan. And offered
high quality. Another factor of the Bangor-based business was the revival
of nostalgic flavours.

Hinch Distillery has expanded its visitor experiences with the launch of an enhanced Hinch Tours programme, including a new dedicated tour bus departing from Hilton Belfast, making it easier than ever for visitors to travel from Belfast city centre to the award-winning Co Down distillery.
 
The new service, initially operating Wednesday to Friday, will transport guests directly from Hilton Belfast to Hinch Distillery in Ballynahinch, where visitors can enjoy guided tours, premium whiskey tastings and immersive behind-the-scenes experiences at one of Northern Ireland’s leading craft distilleries.

Located in the heart of County Down, Hinch Distillery has become an increasingly popular destination for visitors keen to learn more about Irish whiskey production, maturation and the craft of distilling. As a grain-to-glass distillery, Hinch oversees every stage of the whiskey-making process on site, offering visitors a unique opportunity to see how its award-winning spirits are created from start to finish.

Guests can also enjoy the distillery’s restaurant and shop as part of the experience. Standard distillery tours give visitors the opportunity to discover the story of Hinch Distillery and learn more about the craft of Irish whiskey making. Guests can upgrade to a Premium Whiskey Flight, featuring four award-winning expressions including the Hinch 5 Year Old Double Wood Madeira Cask Finish and the Hinch 15 Year Old Sherry Cask Finish, both recognised at the World Whiskies Awards Ireland 2026.

Weekend visitors can also enjoy the Warehouse 3 Experience, an immersive behind-the-scenes tour that includes access to the distillery’s maturation warehouse, a rare opportunity offered by only a small number of Irish distilleries. The experience features tastings of Hinch’s Small Batch Single Malt, recently named Best Irish Small Batch Single Malt at the World Whiskies Awards Ireland 2026, alongside exclusive cask strength expressions available only at the distillery.

The distillery’s popular Gin School also runs at weekends, giving visitors the opportunity to create their own personalised gin recipe using a range of botanicals under the guidance of Hinch’s distilling team. The experience has proven particularly popular for celebrations including birthdays, hen parties and group bookings.

Hinch Distillery is also proud to be part of Tourism NI’s Northern Ireland Spirits Trail, which encourages visitors to explore the region’s growing number of distilleries and discover the craft and heritage behind locally produced spirits.

Claire McLernon, Head Tour Guide and Experience Manager at Hinch Distillery, said: “Visitor experiences are a key part of what makes Hinch Distillery special. The new tour schedule and transport link from Belfast allow more people to discover how our spirits are made, from the distillation process through to maturation in our warehouses. Whether guests are exploring our whiskey portfolio, tasting exclusive cask strength releases or creating their own gin recipe, we want every visitor to leave with a memorable experience.”

Gary Quate, Food and Drink Tourism Manager at Tourism NI, said: “Northern Ireland’s distillery experiences are playing an increasingly important role in attracting visitors and supporting regional tourism. At Hinch Distillery, visitors can connect with the stories behind our producers and discover the craft of distilling first-hand.

Initiatives such as the Northern Ireland Spirits Trail, alongside dedicated transport services from Hinch Distillery, is making it easier for visitors to explore more of our regions and experience the depth and quality of our distillery offering. I would like to congratulate the team at Hinch Distillery on their continued success and wish them an exciting year ahead.”
 
Paul Walsh, General Manager, Hilton Belfast, added: “We are delighted to partner with Hinch Distillery to offer visitors a convenient departure point from Hilton Belfast for this unique experience. Many of our guests are keen to explore Northern Ireland’s local food and drink scene, and the Hinch Tours shuttle service provides a fantastic opportunity to discover one of the region’s most exciting distilleries.”

Recent success at the World Whiskies Awards Ireland 2026, where Hinch Irish Whiskey Single Malt was named Best Irish Small Batch Single Malt, has further strengthened the distillery’s reputation for producing high-quality Irish whiskey.
 
Dr Terry Cross OBE, Chairman, Hinch Distillery, said: “Hinch Distillery was created to celebrate the craft and heritage of Irish whiskey while welcoming visitors to experience the distilling process first-hand. The expansion of our Hinch Tours programme, including the new departure point from Hilton Belfast, reflects the growing interest in whiskey tourism and will make it easier for more visitors to discover the quality and character of Hinch Irish Whiskey.”
 
The Hinch Tours shuttle service currently operates Wednesday to Friday, with additional experiences including the Warehouse 3 Experience and Gin School available at weekends. Mid-week sessions may also be arranged for group bookings.