Taste of Ulster members from every county took home certificates at the Ulster Regional Final of Irish Restaurant Awards. The ceremony took place at the Slieve Russell Hotel in Cavan.

The winners on the night for Best Restaurant were Antrim – OX Belfast, Armagh – Wine and Brine , Derry – Brown’s Bonds Hill, Down – Noble and Fermanagh – 28 Darling St

There were Best Chef awards for Stevie Toman of OX Belfast, Antrim, Chris McGowan of Wine & Brine in Armagh, Sean Harrigan of The Sooty Olive in Derry, Pearson Morris of Noble in Down and in Fermanagh, Glen Wheeler of 28 Darling St

Best Newcomer in Derry was won by Sixteen22 Gastro Pub at Beech Hill Country House and the accolade for Down went to Copper.

There were four Best Restaurant Manager awards for Taste of Ulster members including Cristina Higginson of Square Bistro in Antrim, Davina McGowan of Wine and Brine in Armagh, Zara Adair of The Sooty Olive  in Derry and Saul McConnell of Noble in Down.

Best Hotel and Guesthouse Restaurant in Antrim was won by Taylor and Clay Grill at the Bullitt Hotel. Newforge House took the prize for Armagh and in Fermanagh it went to the Catalina Restaurant at Lough Erne Resort. It also won Best Customer Service in Fermanagh.

Best Gastro Pub in Derry was awarded to the Walled City Brewery, in Down to  The Poacher’s Pocket and in Fermanagh, The TapHouse

Best Café in Down was The Café at Montalto Estate and in Fermanagh, The Jolly Sandwich Bar.

Best Wine Experience in Antrim was won by OX Belfast, in Armaghby Clenaghans, in Derry by Brown’s Bonds Hill and in Down by Noble.

Best Kids Size Me in Antrim went to Neill’s Hill and in Down to The Salty Dog Hotel & Bistro.

The county category winners of Best Local Food Hero were won by Charlie Cole of Broughgammon Farm in Antrim, James Huey of Walled City Brewery in Derry, Laura Bradley & Johnny McDowell of Indie Füde in Down and Declan O’Donoghue of Erne Larder Preserves in Fermanagh.

Ulster Regional Local Food Hero was won by Johnny Cuddy of IspiniCharcuterie in  Tyrone

Best Emerging Irish Cuisine in Down was won by Brunel’s Restaurant, Newcastle and in Fermanagh the prize went to 28 Darling St in Enniskillen.

Best Casual Dining for Antrim was won by Yügo and in Armagh it went to Groucho’s on the Square

All of the county winners now compete for the Regional and All Ireland Titles, which will be announced at the Irish Restaurant Awards. These will be held in the Clayton Hotel, Burlington Road, Dublin on Monday 18th May, 2020.

Tayto has joined forces with Belfast-based luxury watch company “Pride and Pinion” to offer discerning fans an exclusive chance to win a Rolex watch.

The watch has been handpicked for Tayto, one of the UK’s leading crisps and snack producers, by Nico van der Horst, founder of Pride and Pinion, Ireland’s only dedicated luxury watch boutique, based in the Merchant Hotel in Belfast. The watch is a Rolex Oyster Perpetual, stainless steel with a white 39mm dial worth £5,000 and will look great on either a man or a woman’s wrist.

The ‘Time to Win’ promotion will run in over 600 stores across Northern Ireland from this week until 18th April. Special in-store display units stocked up with sharing bags of Tayto’s most popular crisps and snacks will provide details on how to take part.

Two lucky finalists will be shortlisted each week through six weekly draws. All twelve finalists and a guest will then be invited to take part in a Grand Final in the Merchant Hotel’s Roof Top Bar on Thursday 23rd April where they will each have the chance to unlock the vault and walk away with the beautiful timepiece worth £5,000.

Tayto is based at Tandragee in county Antrim.

Explains Tayto Marketing Director, Elly Hunter: “We are delighted to bring together two brands that are known for their craft and great taste for this unique promotion. Here at Tayto, we make crisps and snacks that are perfect for sharing but we don’t think the lucky winner of this Rolex Oyster is going to want to share their prize!”

On Friday 28^th February four of Northern Ireland’s top chefs joined together to prepare a dinner with a difference in aid of local children charity, Cancer Fund for Children.

Chefs, Simon Dougan MBE Owner of the Yellow Door, Hazel Magill Head Chef at the Slieve Donard Resort and Spa, Paul Cunningham Head Chef and Owner of Brunel’s Restaurant in Newcastle and Jim Mulholland Head Chef and Owner of No.14 At The Georgian House Restaurant in Comber created a stunning menu showcasing some of Northern Ireland’s best produce for 70 guests at a Beat the Blues themed gala dinner held in Daisy Lodge, Cancer Fund for Children’s therapeutic short break facility nestled in Newcastle Co. Down.

Kicking off the evening with a special gin reception, sponsored by The Boatyard Distillery, guests were well looked after by Eugene Rooney from Slieve Donard Resort & Spa and Keith Cable from Yellow Door Deli.

The gala event which included a special Lunn’s Jewellery prize draw and an auction for top prizes including a Four-Ball at Royal Portrush Golf Club with former Ulster and Ireland Rugby player Andrew Trimble, a Weekend for Two in Paris and a seven night stay in Mauritius has raised over £20,000 to help Cancer Fund for Children provide practical and emotional support and free therapeutic short breaks to children and young people impacted by cancer and their families.

Speaking at the Dinner with a Difference, Cancer Fund for Children Chair, Kate Marshall said,

“During a short break at Daisy Lodge we ensure families, many of whom will not have been able to enjoy a family meal in months during cancer treatment, enjoy healthy and nutritious meals together.  It seems very fitting that tonight’s event celebrates Northern Irish cuisine whilst raising vital funds to help Cancer Fund for Children ensure that children and families do not have to face cancer alone.

I would like to thank our four amazing and talented chefs who have not only given up their time to prepare this evening’s spectacular meal, but also provided the food for tonight’s guests. I would also like to thanks to our wonderful suppliers Carnbrooke Meats, East Coast Seafoods and Hales Fruit and Vegetables for supplying us with the freshest local produce.  This event would not have been possible without your time, talents and support.”

Cancer Fund for Children understands the devastating impact a cancer diagnosis has on the whole family and that aside from the essential medical support there is a family life that needs to be rebuilt.  The charity helps connect, empower and strengthen young people age 0-24 diagnosed with cancer and young people who have a parent diagnosed with cancer.

For more information about Cancer Fund for Children visit cancerfundforchildren.com.

True Gelato in The Square in Ballyclare has won the ‘Best Newcomer Award’ for its vanilla gelato in the prestigious National Ice Cream Competition organised by the Ice Cream Alliance.

“Wow! What can I say! We are both absolutely overwhelmed and delighted to have been awarded 1st Place for our Vanilla gelato,” commented Karl Wilson, who co-owns True Gelato with his brother Ryan. “We entered seven categories and have also received diplomas for these other entries. This achievement will be a great addition to our True Gelato portfolio which we strive to continuously improve.”

The Wilson brothers have been in the newsagent, card and gift industry for 20 years in Ballyclare, Co Antrim. The True Gelato venture was born in 2017 through their yearning for delicious, unique ice cream. After many family holidays to Cyprus, Karl and Ryan developed a new affiliation and friendship with a local Gelato Parlour in Paphos. They loved the taste, the texture, the variety and the fact that this was potentially a new concept that could be launched back in Northern Ireland.

“True Gelato is a homemade artisan ice cream, freshly produced by ourselves on site in Ballyclare,” continued Karl. “We’re supporting local businesses from whom we purchase our milk and cream. Each variety is free from additives, preservatives, colourings, palm oil and vegetable oil.”

In addition to the parlour in The Square, True Gelato also has an events trailer and an Ice Cream Cart allowing the brothers to serve their gelato at parties and events. They currently create 53 flavours.

The National Ice Cream Competition is held every year by the Ice Cream Alliance (ICA), the UK trade association for the ice cream industry. Hundreds of products are submitted across thirteen categories ranging from Best Vanilla (84% of ice cream parlours rate this their best-selling flavour) to ‘Alternative’ category products which includes those free from the top 14 allergens, dairy-free, low-fat, high-protein, no-sugar, and others. The ‘Newcomer Award’ is for a business new to the sector (opened within last three years).

“Congratulations to Karl and Ryan Wilson and all the team at True Gelato,” commented Zelica Carr, ICA CEO. “There was very stiff competition. This category saw some outstanding entries and the judges were hard pressed to choose a winner.”

The National Ice Cream Competition has been running for 75 years and bestows a badge of quality and excellence on all those that win. It was judged by 43 experts over two days at the Ice Cream and Artisan Food Show 2020.

For further information about True Gelato visit: www.truegelato.co.uk

For more information on the ICA visit: www.ice-cream.org

Cups of a different kind are being raised in celebration at Bailies Coffee Roasters as two of its expert coffee employees have scooped the top accolades from The Speciality Coffee Association (SCA).

Sarah Hannaway was crowned Irish Barista Champion 2020, while Bailies head roaster Stephen Houston was named Irish Brewers Cup & Irish Aeropress Champion 2019.

Founded more than 20 years ago, Belfast-based Bailies Coffee Roasters, a Food NI member company, has become one of the UK and Europe’s leading specialty roasters supplying to trade, companies and the public. From sourcing and import to roasting and brewing, Bailies follow their coffee from cherry to cup and are one of a handful of roasters dedicated to continuing direct trade with farming regions.

Jan Komarek, Director and Green Bean Coffee Buyer said: “From sensory skills and roasting competitions, the SCA coffee championships are notoriously difficult and time-consuming. But they are worth all the preparation as they promote some truly amazing talents.

“Russell Bailie, the owner and managing director, has always been supportive of Barista competitors and the first successes date back to 2004 when Sarah McCandless of Clements Café won the UK Barista Championship.”

“At Bailies, we are incredibly lucky to have not one, but two such talents amongst our team at present. The time and dedication Sarah and Stephen put into these competitions emulates their passion for coffee which is the key factor behind their successes over the last year. It will also be fantastic to see locally roasted coffee on the world stage in Melbourne where Sarah has the opportunity to be crowned World Barista Champion.”

Sarah credits the company’s passion for great coffee and attention to detail for the wins at the SCA Irish Barista Championships held in Dublin recently.

“I am delighted and honoured to have been named Irish Barista Champion 2020. Bailies Coffee Roasters share my dedication to the perfect coffee. That ethos has fully supported my hard work and preparation for this competition,” she said. “I can’t wait to take my coffee to the World Championship in Australia later in the year!”

To win these prestigious titles requires more than just popping the kettle on and cracking open a jar of instant.

Experts, like fully-qualified Specialty Coffee Association of Europe Trainer Sarah, have elevated coffee making to an art form.

The SCA competition required entrants to make three beverages in an allocated amount of time in front of several judges. Competitors must also talk through their coffee, why they chose it, and relevant information about the coffee while preparing their drinks.

In each round competitors present a 15 minute routine in which they must prepare and serve a total of 12 drinks. Four espresso, four milk beverages, and four ‘signature beverages’. These are four sensory each of the judges. The four judges award points on a variety of factors including the taste and balance of the barista’s beverages as well as their presentation. A technical judge grades their technique and cleanliness in the national championships. The judges’ points are totaled to produce a final score for each barista.

Sarah said: “You are under pressure and you really need to know your stuff as the judges are industry experts. Thankfully, having been working as part of the Bailies Coffee Roasters team since 2017, I have received gold standard training.

“Our close-knit team is proud to be sourcing coffee from some of the world’s best coffee producers, and building ethical, sustainable long term relationships with coffee farming communities committed to quality coffee production.

“For this competition, I selected a Honduran naturally-processed coffee from a female-led farm in San Jacinto that we at Bailies have a Direct Trade relationship with. So it is poignant to be celebrating the coffee in such a way as to win the championships with it.”

Stephen Houston has been Bailies Head Roaster for five years. He is no stranger to coffee competitions having competed in the SCA Irish Brewers Cup Championships in 2017 and 2019, winning both titles and at the time of writing is the current recipient. Stephen is also part of the advisory council for the Coffee Roasters Guild which is comprised of industry leading experts from around the globe.

On being named Irish Brewers Cup & Irish AeropressChampion 2019, Stephen said: “My core role at Bailies is roasting and quality control. That attention to detail and desire for innovation drives industry progression. It’s gratifying to be recognised for the hard work the team put in every day. Ultimately, we are driven by our sense of responsibility to the coffee farmers and our passion for ensuring pleasurable coffee experiences and satisfied customers.”

 

The Echlinville Distillery is expanding its award winning Dunville’s Irish Whiskey portfolio with the release of a Cask Strength expression of its iconic 12 year old Single Malt. Dunville’s PX 12 Year Old Cask Strength Single Malt Irish Whiskey is finished in Pedro Ximenez sherry casks and bottled at 55% abv and has already been awarded a Category Win at this year’s World Whiskies Awards. Priced at £108, the first single cask bottling of approximately 300 bottles is available only from The Echlinville Distillery shop, either in store or online at https://shop.echlinville.com/ Dunville’s brand ambassador Jarlath Watson said: “When we revived the Dunville’s whiskey brand in 2012 we did so with the promise not to compromise in our desire to produce the finest whiskeys conceivable. We are staying true to that ethos with the release of Dunville’s PX Cask Strength. This is an intense, perfectly balanced, spicy, fruity, luxurious, sherry bomb of a whiskey that will sit proudly alongside the very best whiskeys of its genre. “This release of around 300 bottles at 55% abv is only the second single cask whiskey from Dunville’s, the first being our 18 Year Old Port Mourant Rum Finish which was launched last year. We are excited to reveal that we are working on further releases in the Dunville’s Single Cask Series, a series of single cask whiskeys that will showcase the very best whiskeys in the Dunville’s warehouse and give our customers what they want – exceptional Irish whiskey, uncompromised and bottled at its optimum strength for the best possible quality and flavour. “We firmly believe that PX 12 Cask Strength and the releases that will follow in the next few months further enhance Dunville’s global reputation, with each release helping us take another step towards restoring Dunville’s ‘The Spirit of Belfast’ to its rightful place among the world’s best whiskeys.” Speaking about Dunville’s decision to release this cask strength expression of their already popular PX 12 single malt, Jarlath continued: “Dunville’s PX 12 Year Old standard expression has always been very well received but we also know there is a desire out there among the Irish whiskey community for a cask strength expression, so we are delighted to introduce PX Cask Strength to the Dunville’s portfolio.” Dunville’s PX 12 Year Old Cask Strength Single Malt Irish Whiskey is available exclusively from The Echlinville Distillery online at https://shop.echlinville.com/products/dunvilles-px-12-year-old-single-malt-cask-strength  or in-store at 62 Gransha Road, Kircubbin, Co. Down, BT22 1AJ. Distillery Shop open 11.30am-5pm Monday to Saturday. For more information visit www.dunvilleswhiskey.com Tasting Notes for Dunville’s PX 12 Cask Strength Single Cask Single Malt Irish Whiskey Colour – Beautiful deep, dark, rich amber gold. The colour screams of the intensity of what is to come, and it does not lie. Nose – Full of fruit. First dark fruits, cherries, plums, raisins, figs, then apricots, marzipan, caramelised stewed apples, pear drops and that candied orange grace note that is a constant across the Dunville’s range. The fruits merge with the incoming spices, cinnamon, clove, nutmeg and muscovado sugar to give the most glorious Christmas cake aromas, all wrapped up in wonderful clean oak wood. Palate – Intense soft fruits, black cherries, caramelised orange peel, apple strudel, dates. Perfectly balanced with dark chocolate, demerara sugars and liquorice and a hint of mint, and all the way through that rustic cask char influence and PX sweetness that elevate this whiskey to something truly wonderful. Finish – The length and intensity of the finish speaks of the quality of those PX casks. The dark fruits, sugars and spices all carry through with the oak char in almost perfect harmony, enveloped in a syrupy PX sweetness that carries the finish through for almost an eternity. Overall – Dunville’s PX 12 Cask Strength is an intense, perfectly balanced, spicy, fruity, sherry bomb of a whiskey that will sit proudly alongside the very best whiskeys of its genre.