Newry, Mourne and Down District Council are delighted to announce that Wake the Giant will return to Warrenpoint this 28th and 29th June. This unique vibrant festival celebrates the town’s unique heritage and legends, and offers visitors a weekend a full array of exciting events and activities. From live music and performances, to Giants food feast and children’s activities, there’s something for everyone to enjoy. This event is free for the public to attend.

FoodNI are excited that we will now be involved with the food elements of this event, both a producer fair and food to go offerings.

Applications will open on Friday 4th April, and close on Friday 18th April. Application outcomes will be communicated W/C 28th April.

Please find a link to apply here: https://forms.gle/eDAjcCXogohKjFe69

Any questions please contact andrea@nigoodfood.com

The distiller’s of Shortcross Irish Whiskey & Gin have revealed the latest expression of Shortcross Irish
Whiskey. The new Irish Whiskey was distilled, matured and bottled at Rademon Estate Distillery, which
was founded by husband and wife team David & Fiona Boyd-Armstrong, and where the first new distillery
in Northern Ireland in over 100 year’s to release their own whiskey.
The new expression is the Shortcross 5 year old Peated Single Malt Irish Whiskey, which has just won
Gold in the Peated Whiskey category at the 2024 year Irish Whiskey Awards.. Rademon are the first
distillery in Northern Ireland to produce peated Irish whiskey in over two generations,
Director of Distilling & Blending David Boyd-Armstrong describes the new release “This new
Shortcross Peated Single Malt is the first of a range of new core expressions. This whiskey showcases
how we use our peated single malt whiskey to create layers of flavours and sweet smoke to craft and
excpetion malt whiskey.”
The new Shortcross Peated Single Malt Irish Whiskey has tasting notes of :

The nose opens with desiccated coconut with toffee notes, light smoke lies behind. Overtime fresher notes
of apple blossom appear. On the palate honeyed malt leads, green orchard fruits come through as sweet
peat makes an appearance. The finish is rich and oily as the orchard fruits remain on a long enticing finish.
This new core expression is bottled at 70cl / 46%abv.
Managing Director Fiona Boyd-Armstrong adds “Peated Irish Whiskey is at the core of what we do
here at Rademon, and too see this new expression win Gold with an Irish whiskey that has been
distilled by our own hands at the Irish Whiskey Awards is true testament to effort, skill and patience
of our team to craft this fabulous Irish Whiskey”.

Shortcross Irish Whiskey available in the following markets:
Northern Ireland – JN Wine (jnwine.com)
Republic of Ireland – Celtic Whiskey Shop (celticwhiskeyshop.com)
For more information contact hello@shortcrossgin.com  
For the latest news check out the companies website www.shortcrosswhiskey.com follow their social
media on Facebook (https://www.facebook.com/SHORTCROSSGIN/) Instagram (@shortcrosswhiskey)
and Twitter / X (@shortcrossgin).

One of Northern Ireland’s largest free farming awareness events, Open Farm Weekend,
launches today, once again highlighting the local farm to fork journey.
Organised by the Ulster Farmers’ Union, with Bank of Ireland back as title sponsor, this
eagerly awaited initiative will see 20 working farms open their gates to school children and
the public. Alongside showcasing food production, the event will also spotlight key topics
such as nutrition, farming heritage, and the essential role farmers play in daily life.
Set to take place over Father’s Day weekend, from Friday 13 to Sunday 15 June, Bank of
Ireland Open Farm Weekend is expected to draw up to 20,000 visitors eager to experience
farm life firsthand through a packed programme of interactive and educational activities.
Speaking at the launch on Armagh Apple Farm at Ballinteggart House, a farm that has been
involved in the initiative since its inception in 2012, Diane McCall, Senior Business Manager,
Bank of Ireland UK emphasised the significance of the agri-food industry:
“A thriving and sustainable agri-food industry is vital for communities within Northern Ireland.
We’re proud to once again be the title sponsor for Open Farm Weekend and to be
celebrating the important contribution the agri-food sector makes to our society and
economy.
“Our local farms are working hard to address some of the biggest societal challenges, from
sustainability to farm safety, all while delivering the highest standards of produce. Bank of
Ireland Open Farm Weekend gives consumers the chance to step behind the gate to get to
know local farming families and see first-hand the passion and dedication that goes into
every local farm fresh product.”
Bank of Ireland Open Farm Weekend invites visitors of all ages to engage in hands-on
activities and connect with the farming community. The initiative aims to bridge the urban-
rural divide by offering an authentic look at food production and farm life, fostering greater
understanding and appreciation of the agricultural sector.
With farms participating across a range of counties, attendees will have the opportunity to
explore the realities of modern farming.
John McLenaghan, Deputy President of the Ulster Farmers’ Union and Chairman of Bank of
Ireland Open Farm Weekend, highlighted the diversity of experiences on offer: “This year’s
event features 20 farms, each showcasing different aspects of agriculture. Visitors will be
able to immerse themselves in Northern Ireland’s rich farming heritage, gain insight into food
production, and meet the hardworking farmers who dedicate 365 days a year to putting
fresh, local produce on our tables.”

Farms taking part in Bank of Ireland Open Farm Weekend will welcome schools on Friday,
with public days on Saturday and Sunday. Participating farms that are open to the public
over Saturday 14 and Sunday 15 June are (this list is subject to change).
Armagh Apple Farm at Ballinteggart House, Portadown | Ballylagan Organic Farm, Straid |
Bessvale Farm, Upper Ballinderry | Brook Hall and Gardens, Derry~Londonderry |
Broughgammon Farm, Ballycastle | Bullsbrook Farm, Dromore | Craighall Farm, Antrim |
CAFRE Enniskillen Campus | CAFRE Greenmount Campus, Antrim | Carmean Aberdeen
Angus, Magherafelt | Glebe Farm, Limavady | Glenside Farm, Comber | Jubilee Farm, Larne
| Slievenaman Goat Trail & Petting Farm, Newcastle | Tannaghmore Rare Breeds Animal
Farm & Gardens, Lurgan |
For the latest list of participating farms and event updates, visit www.openfarmweekend.com

There were awards aplenty at the Irish Restaurant Association’s Ulster Regional ceremony. It took place at the Hillgrove Hotel in Monaghan on Tuesday 1st April, 2025.

Wine and Brine continued its winning streak by being named Best Restaurant in Armagh. It also won Best Contemporary Irish Cuisine in that county. Aaron McNeice of Waterman House was awarded Best Chef in Antrim. Best Hotel and Guesthouse Restaurant in Tyrone went to The Carleton Restaurant at the Corick
House Hotel. The Catalina Restaurant at Lough Erne Resort took that accolade for Fermanagh while the County Down winner was Newforge House. The Catalina also won Best Wine Experience for Fermanagh.

The Best Hotel and Guesthouse Restaurant in Derry-Londonderry award was given to Ardtara. The Armagh winner of that category was Killeavy Castle while the Bushmills Inn took the prize for Antrim.

The Tailor’s House was given the Best Contemporary Irish Cuisine Award for Tyrone. No 14 at the Georgian House won that category for Down. The Muddlers Club won the Antrim category. The Tailor’s House was also named Innovator of the Year in Tyrone. The Seagoe Hotel won that award for Armagh, and also won Best Use of Social Media.

Simon Boyd from Corick House Hotel won the Employee Excellence Award for Tyrone. Liam McKenna from the Armagh City Hotel took the Employee Excellence Award for the Orchard County. Armagh City Hotel also won Best Customer Service in the county. The Dairy won Best Customer Service for Antrim.

The Best Gastro Pub in Down was awarded to The Poachers Pocket. Best Gastro Pub in Fermanagh is The Dog and Duck Inn. Best Sustainable Practices in Armagh was won by Gullion at Killeavy Castle.

Joe McGirr from The Boatyard Distillery was named Fermanagh Local Food Hero of the Year. Johnny McDowell from Indie Fude won that award for Down as did Simon Dougan for Armagh.

Congratulations to all our members.
The All-Ireland winners will be announced at an event in the Burlington Hotel, Dublin
on May 19 th , 2025.

Food Heartland has proudly celebrated its 10th anniversary with a series of successful events held from 10th to 14th March 2025, recognising a decade of supporting and promoting the rich agri-food heritage of the Armagh City, Banbridge and Craigavon Borough.
The events celebrated the talent, dedication, and innovation of the region’s producers, chefs, and farmers, while also unveiling the inaugural Food Heartland Champions – a significant milestone in the initiative’s history.
Since its inception in 2015, Food Heartland has played a vital role in elevating the borough’s reputation as a centre for outstanding food and drink. This milestone celebration highlighted the remarkable progress over the past decade and reinforced the Council’s ongoing commitment to nurturing the growth and success of the agri-food sector.
A key feature of the celebrations was the introduction of the five Food Heartland Champions for the year – Hannah Kee, Kat O’Reilly, Ben Allen, Jane Walker, and Mervyn Steenson. Each role recognises the individuals who have made an outstanding contribution to the borough’s food economy.
The events also acknowledged the valuable support of key partners, including the Ulster Farmers’ Union (UFU), Southern Regional College (SRC), and Food NI, whose collaboration has been instrumental in developing the borough as ‘the Food Heartland of Northern Ireland.’
Deputy Lord Mayor of Armagh City, Banbridge and Craigavon Borough, Councillor Kyle Savage said:
“Food Heartland has played a pivotal role in elevating our borough’s reputation as a hub for outstanding food and drink. Over the past ten years, we have seen remarkable growth in the sector, with our local producers and businesses earning recognition far beyond Northern Ireland. This milestone is a testament to the talent, resilience, and collaborative spirit of our agri-food community. As we look to the future, we remain committed to supporting and promoting our local food industry, ensuring it continues to thrive.”
The celebratory events were held in the Fifth Quarter in Banbridge, the Bramley Barn at Long Meadow Cider and the Hay Loft in Armagh Stables at the Palace Demesne and were attended by network members, and representatives from the food and drink industry.
Food Heartland was established to foster collaboration between local farmers, producers, chefs, and hospitality providers, creating a vibrant and sustainable food network and promoting field to fork. Over the years, it has supported businesses through training, networking opportunities, and promotional initiatives, helping to raise the profile of local products and secure new market opportunities.
With a legacy of success and a bright future ahead, the Food Heartland will continue to champion local talent, encouraging innovation and growth within the borough’s food and drink sector. To find out more or to become a member, visit www.foodheartland.com

Multi-award-winning Salt Kitchen in Banbridge has ushered in an exciting new chapter, celebrating a decade of culinary excellence with a stunning expansion. Last night, an exclusive gathering of media, influencers, and special guests experienced the brand-new, expanded restaurant, now double the size in a prime new location just five meters away within The Boulevard shopping outlet mall. The move has introduced an elevated dining experience, striking new seating arrangements, and innovative culinary offerings. This significant milestone further solidifies Salt Kitchen’s status as the ultimate destination for exceptional food, shopping, and entertainment at Northern Ireland’s premier outlet mall.

As Salt Kitchen expands, it is welcoming 15 new team members, bringing its staff to 50 strong. This growth enhances service excellence, elevates the guest experience, and creates valuable employment opportunities. By investing in its team, Salt Kitchen reinforces its position as a leader in the local hospitality industry, committed to delivering exceptional dining and outstanding service.

With over 175 seats in the new restaurant, Salt Kitchen is taking its dining experience to the next level. This expansion brings more creativity, more flavour, and more innovation, as the menu evolves to reflect Salt’s commitment to quality and the finest local ingredients. From fresh seafood and locally sourced meats to Salt’s signature dishes, diners can look forward to exciting new flavours, seasonal specialties, and a schedule of exciting events from supper clubs to tasting events.

Gary Scott Chef/Director of Salt Kitchen shares his excitement: “This is a game-changer for Salt Kitchen. Moving into a larger space at The Boulevard gives us the opportunity to push culinary boundaries, introduce new dishes, and create an experience that truly stands out. We can’t wait to welcome even more guests to our Next Chapter and share what we’ve been working on.”

This expansion is a huge moment for Salt Kitchen and The Boulevard, bringing fresh opportunities to raise brand awareness, attract new customers, and generate media buzz. The restaurant is set to engage the local community through job creation and events while driving foot traffic to The Boulevard and Omniplex, further positioning itself as a must-visit dining destination.

Salt Kitchen are members of Food Heartland and Food NI and invite food lovers, media, and the local community to celebrate this exciting new chapter and experience the next level of dining in its new home, booking online: https://www.saltkitchenbanbridge.co.uk