Taste of Ulster member and the site of Belfast’s skyline hotel, the 5-star Grand Central, has unveiled ‘The Cavern’ – a hidden, high-end private dining venue designed to raise the bar for bespoke hospitality in Northern Ireland.

Tucked discreetly behind a sliding artwork on the hotel’s first floor, The Cavern is an immersive new space led by Executive Head Chef Damian Tumilty, a well-known figure in the region’s culinary scene. With just 12 seats and an intentionally atmospheric design, the £150,000 development is tailored for unforgettable celebrations, discreet business dinners, and elevated private gatherings.

“We are delighted to unveil The Cavern – a secluded and exquisitely designed private dining venue that is set to redefine the art of intimate hospitality in Northern Ireland,” said Jake McHugh, General Manager of the Grand Central Hotel. 

“This stunning space offers an unforgettable 5-star dining experience for small parties with thoughtfully curated, bespoke menus, top-end fine wines and exceptional service. 

“It promises to deliver a heightened sense of occasion – whether hosting an exclusive celebration, a business dinner, or an intimate private gathering – ensuring a truly memorable experience for guests.”

At the heart of The Cavern is the food. Guests work directly with Chef Tumilty and his team to build a personalised seven-course tasting menu, drawing on some of the finest ingredients available across Ireland – from Kingsbury Wagyu beef to Carlingford oysters and Ballycastle lobster. The pastry kitchen, too, will showcase rare and intricate creations that rarely make it to local menus.

“The statistics constantly tell us how important food is in influencing a visitor’s choice of destination,” said Chef Tumilty. 

“The Cavern is going to bring private dining in Belfast to unparalleled heights. This exclusive, high-end experience is unlike anything we have offered before. Working alongside our guests, I will curate their very own bespoke seven-course menu using the finest local produce. It will allow my pastry team to showcase some menu items rarely seen in Northern Ireland.”

He added: “As a chef, The Cavern represents a very unique and exciting offering. It’s a decadent space for guests to dine in privacy and I’m looking forward to people enjoying what promises to be an exceptional dining experience.”

Set in the heart of Belfast with sweeping city views, the Grand Central Hotel now offers not only Northern Ireland’s tallest hotel experience – but arguably its most intimate culinary one.

For further details or booking enquiries, visit: www.grandcentralhotelbelfast.com

Blackfire Food, Belfast’s original hot sauce company and FOOD NI member, had double success recently at the European Hot Sauce Awards in Berlin. They scooped Gold for their Ghost Pepper & Black Lime Ketchup (which also holds 3 stars and a Golden Fork nomination from the Great Taste awards) as well as Silver for their Jalapenero chilli jam. A delighted Tim McCarthy from Blackfire Food said that winning awards such as these help to keep Northern Irish produce in the limelight on the global stage .

FoodNI member Ewing’s Seafoods in Belfast, Northern Ireland’s leading fishmonger,
has embraced the latest AI-powered technology to ensure the continuing growth of
the successful artisan business.
Based on the Shankill Road for over a century, Ewing’s has been working with an
expert software engineer, over the last few months, to streamline and automate, in
particular, the sales, ordering and fulfilment operations for the historic family
business.
Commercial director Crawford Ewing, who runs the business with father Walter and
brother Warren, continues: “Over 60 percent of orders are now placed
electronically through various portals including email, text and Whatsapp.
“And I am delighted to report that, over the past month, there haven’t been any
instances of failed orders or human error. If the system identifies a fault, it quickly
sends an email warning that something may be wrong and offers a simple step-by-
step fix. It’s brilliant for our business and, of course, for all our customers!
“We’ve been working closely with a brilliant software developer for the past year to
help support the growth of our business in both short and long terms.
“As a company with over 110 years of proud history in providing fresh fish and other
seafood to a broad range of customers, including many of the top hotels and
restaurants here and in the Irish Republic, we’ve certainly come a long way from the
days when we sold fish to workers building the Titanic.
“It’s an amazing journey that has taken us from the days of pen and paper to
embracing the latest cutting-edge digital technology.
“While the tools may have changed, our core values certainly haven’t. We’re still a
hands-on, family-run business with a genuine passion for everything we do and the
fresh fish and seafood, mostly sourced locally, in which we specialise.
“Technology is helping us to work smarter, so we can keep delivering the quality and
service every customer has a right to expect from Ewing’s — just faster and more
efficiently.
“It’s example of tradition and innovation working hand-in-hand to ensure continuing
success in what is now a fiercely competitive marketplace,” adds Crawford.
From humble beginnings as a small, pen-and-paper business, Ewing’s Seafoods has
grown into what many now describe as a Northern Irish institution that’s dedicated to
the highest quality fish, shellfish and other seafood.

“We’ve created a series of award-winning products such as smoked salmon and cod
loins. Our smoked salmon, sourced from quality-led suppliers such as Glenarm, has
gained a host of UK Great Taste Awards, a leading global award for exquisite food.
Our cod loin product, furthermore, gained the highest three-star award for superb
quality and flavours in Great Taste.
“Over the past 110 years, a lot has changed — but one thing that’s remained
constant is our hands-on, family approach to doing business. That tradition of care
and commitment continues today as we embrace the future with the latest AI
technology, making our operations smarter, faster, and more efficient than ever,” he
says.
Ewing’s Seafoods is a locally-owned and progressive enterprise that is planning
confidently and imaginatively for the next century of innovation, tradition, and
success by delivering exceptional seafood products to hospitality clients, delis and
other retailers, supermarkets, including Sainsbury’s, and the wider public from its
hugely popular shop on the Shankill.
It sources fish and other seafood from local trawlers in Kilkeel, Co Down, Northern
Ireland’s main seafood hub, as well as from Portavogie and organic salmon from
Glenarm.
The company remains focused on the highest global standards for quality food,
processing and safety for consumers. This passion has earned the business the
British Retail Consortium’s (BRC) hugely important double A star accreditation over
upwards of a decade, the highest certificate for a food business.
Crawford explains: “BRC prescribes quality, safety and operational criteria to ensure
that food manufacturers fulfil their legal obligations and provide protection for the end
consumer. It was awarded to us following the most rigorous inspection by an
experienced panel of experts. We continue to hold the accreditation.
“It means all our customers in both retail and food service can count on Ewing’s for
supreme quality fish and seafood processed to the highest globally rated hygiene
and safety standards.
“I believe that we were the first fish and seafood business in our sector here to
achieve this influential certification,” adds Crawford.
The company operates its own state-of-the-art smokery at its Belfast plant for curing
fresh fish especially its acclaimed salmon and cod. It has been smoking fish since its
establishment in 1911 and knows everything about the process. The overall
investment also included a purpose-designed high-care packaging facility and an
extensive additional freezer.
The delicate process involves a unique cure created by the company. Fish is smoked
slowly over oak and beech wood chips for around a week.

The highly anticipated GroceryAid Grocers Ball 2025, an evening dedicated to
celebrating the heart of the community, is set to take place on Friday 13th June at
the Culloden Hotel & Spa. This prestigious event will bring together 370 grocery
industry professionals for a night of fine dining, entertainment and live music, with an
extensive range of prizes for those who have luck on their side – all in the name of
GroceryAid.
Organised in aid of GroceryAid by key representatives from across the industry, the
event in its 26th year hosted at the Culloden Hotel & Spa, is now recognised as the
industry’s premier night, where the Belfast Telegraph Grocer Marketing Award
winners are also recognised.
Desi Derby, Grocers Ball Chair, said “The Grocer’s Ball has become a highlight
event in the local grocery calendar. The Sub-Committee and I are really looking
forward to the event which promises an evening of great food, entertainment, prizes
and craic. And in doing so we’ll raise vital funds to support local grocery colleagues
through a range of emotional, practical and financial services.”
The Grocers Ball wouldn’t be possible without the tremendous support of our
sponsors, including this year’s title sponsor Freixenet Copestick – available at Drinks
Inc. Shane McNally, Country Manager said, “We’re thrilled to continue our support
for such an important event and charity in GroceryAid. The work the charity does to
support colleagues across our industry is more vital than ever. As economic
challenges persist, events like these remain invaluable. We’re proud this partnership
has raised essential funds that directly contribute to supporting thousands of people
every year.”
Other Gold sponsors include Coca Cola Hellenic, DFDS, Henderson’s, Hinch
Distillery, Hovis, Isle of Man Creamery, Kerry Foods, Pilgrim Foods, Moet Hennessy,
Musgrave, Sainsbury’s, SHS, Tesco & Travel Department.
All funds raised from the Grocer’s Ball will directly support GroceryAid in the efforts
to provide year-round services, including financial, emotional and practical support.
In 2024 we raised a staggering £135,000 which went a long way in supporting many
people overcome a difficult point in their lives. GroceryAid delivered £8,000 to its
benefactors 6 years ago, increasing to an incredible £163,000 last year, that’s up
35% on 2023 – supporting 322 people with financial grants. This magnificent
achievement wouldn’t have been possible without all your support.
The incredible amount of money raised through the 3 NI events (The Grocers Ball,
Sunday Lunch and Golf Day), allowed GroceryAid to provide emotional, practical and
financial support to over 1,500 people. This support included over £163,000 financial
support to those on the breadline as a result of running out of sick pay, becoming
homeless, not being able to afford the essentials as well as the School Essentials
Grants. None of this would be possible without the support of all our sponsors.

Tickets are now on sale for the Grocers Ball! Contact Davy Neill
David.Neill@pilgrimsfoodmasters.com
Want to find out more about how you can get involved or even become a Gold
Sponsor? Contact Desi Derby desi.derby@musgrave.ie

Food NI member Suki Tea, Northern Ireland’s multi-award-winning artisan tea brand,
has launched an exclusive new blend: the Royal Hillsborough Blend, created in
partnership with Hillsborough Castle and Gardens.
Available only at the castle, this blend marks a new chapter in Suki’s remarkable
journey from a Belfast bedroom startup to a sustainable business, a B-Corp pioneer,
now based in Lisburn.
The Hillsborough blend was born from a chance meeting between Suki’s co-founder
Annie Irwin and Laura McCorry, chief executive of Hillsborough Castle and Gardens,
at a NI Food & Drink showcase at Westminster.
Suki had just relocated to Lisburn — a move driven by the need for more space and
better accessibility — and the timing felt right to suggest a collaboration worthy of the
castle’s regal heritage.
The result? “A bespoke tea that reflects the grandeur of Hillsborough Castle, with a
distinctive twist. Think aromatic bergamot notes reminiscent of Earl Grey — a subtle
nod to the Earl of Downshire — paired with the delicate tropical character of
pineapple, adding a whisper of cheeky charm,” adds Annie, who founded and runs
the business with Oscar Woolley.
“We wanted to capture the essence of Hillsborough — something that felt refined but
also surprising. The pineapple brings a touch of unexpected delight,” she says.
This blend is available exclusively at Hillsborough Castle and was also showcased at
the Balmoral Show last week as part of the Lisburn & Castlereagh Food and Drink
Pavilion.
Founded 18 years ago, Suki Tea has grown into one of the UK’s most respected
independent brands.
Their achievements speak volumes:
 Over 50 Great Taste Awards
 Certified B Corporation and plastic-free packaging
 Exporting to 17 countries
 Partnerships with iconic brands like Bushmills and Yellow Door
 Founders committed to social change through initiatives like Tea Kids,
improving nutrition for children in tea-growing communities
“This new blend encapsulates everything Suki stands for: ethical sourcing,
exceptional flavour, and a deep-rooted sense of place,” adds Annie

FoodNI member Ballylisk Cheese in Portadown has won two major awards for its
creamy Triple Rose cheese in as many days!
The family business gained a unique Artisan Cheese Award, one of the most
important in the UK and Ireland, and then, a day later, the highly influential Euro-
Toques Ireland Dairy Award for the unique cheese.
The company hand crafts a triple cream and other soft cheese that have won a host
of awards for its quality and outstanding taste. These include a three-star UK Great
Taste and Blas na hEireann awards
Using exceptionally creamy milk from a single pedigree grass-fed Holstein herd on
the Wright family farm just outside Tandragee, Ballylisk was the winner in the fiercely
competitive Farmhouse Cheese category in the Artisan Cheese Awards that
attracted entries from across the British Isles. Ballylisk gained several other medals
for its quality cheese at the showcase.
The awards were an integral part of the Cheese Festival held at Melton Mowbray in
Leicestershire, a town, long famous for its pork pies and known as Britain’s ‘Rural
Capital of Food’.
Euro-Toques celebrate Ireland’s culinary heritage and is a community of chefs and
cooks supporting small and artisan food producers and sourcing the best quality
ingredients available locally and in season.
Mark Wright, Ballylisk’s chief executive, was understandably delighted to have won
the two prestigious awards. “It’s fantastic and such a tremendous boost from expert
judges for our small cheese business in two of our most important markets.
“Winning these highly influential awards will also strengthen awareness of our unique
cheese across Britain and Ireland among retailers, wholesalers, chefs and
restaurateurs in our most important markets,” adds Mark.
The company, now one of Ireland’s leading cheese producers, recently secured
business with Marks and Spencer on the island of Ireland and expects to be listed by
the high-end retailer in Britain soon.
Ballylisk, which was formed in 2017, also showcased its Triple Rose at the weekend
Artisan Cheese Fair, the largest of its type in the UK..