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

You’ve heard of the Ulster Fry, but let me introduce you to Ulster Pie—my own take on a Northern Irish classic. While everyone else is reaching for stew this St. Patrick’s Day, I wanted to do something different—something that still celebrates real local ingredients, but in a new and easy one pot way! 

This dish takes everything we love about a proper fry—hearty sausages, crisp bacon, rich mushrooms and beans, golden potato bread—and layers it up into one comforting, satisfying bake. It’s simple, packed with flavour, and lets the best local produce shine.

I’ve sourced my ingredients from some of Northern Ireland’s wonderful suppliers local to me:

Slemish Market Garden eggs – rich and golden and fresh from the coop!

Kearney’s of Randalstown mushrooms & beans – the glue that keeps this pie together!! 

McErlain’s Bakery potato bread – the essential topping

Apperley’s sausages & bacon – top-quality breakfast cuts

 Rowandale creamery – the glass of milk I washed it down with. A meal in itself and total heaven. 

So I bet you have your fry supplies in for a hearty st Patrick’s breakfast or if not go get them – and try this fun one dish alternative!! 

Ingredients

150g mushrooms, sliced

1 tin (400g) baked beans

2 butchers sausages 

2 rashers of butchers bacon

2 potato bread farls, cut to fit the dish

3 eggs

Black pepper, salt, optional Worcestershire sauce

Method

1. Preheat & Prep

Heat oven to 190°C (375°F) fan and grease an ovenproof dish.

2. Mushroom Base

Add sliced mushrooms to the dish, drizzle with oil, season, and bake for 8-10 minutes.

3. Sausage & Bacon Layer

Chop sausages and bacon, scatter them raw over the hot mushrooms.

Pour over the baked beans to coat everything. (Optional: Add Worcestershire sauce.)

4. Potato Bread Topping

Arrange potato bread pieces over the top to cover the filling.

Brush with oil or melted butter for a crisp finish.

5. Bake

Cover loosely with foil and bake for 30 minutes, removing the foil for the last 10 minutes to crisp the potato bread.

6. Egg Finish

Crack eggs on top and return to the oven for 5-8 minutes, until set but still runny.

7. Serve & Enjoy

Meet Fiona Elizabeth – The Country Lifestyle NI

Fiona is the voice behind The Country Lifestyle NI (@thecountrylifestyleni), where she shares her passion for seasonal, high-quality local produce, traditional methods, and Northern Ireland’s rich food heritage.

Her approach is rooted in a deep appreciation for real home cooking—focusing on flavour, simplicity, and sourcing the best produce to create food that is both satisfying and straightforward. As good food doesn’t need to be complicated— just a little care and a connection to where it comes from.

Through her recipes and ingredient-led approach, she showcases Northern Ireland’s culinary heritage while proving that traditional methods still belong in the modern kitchen.

Follow her on Instagram (@thecountrylifestyleni) for recipes, ingredient inspiration, and insights into why great produce is worth seeking out—whether from a local farm, a trusted butcher, an independent greengrocer, or a quality market stall. 

Mash Direct, the leading brand in convenient, fresh vegetable products, is excited to announce the launch of their newest innovation: Skin-On Wedges. This delicious new offering promises to elevate mealtimes with its irresistible crisp texture and wholesome flavour.

Made from the finest potatoes, Skin-On Wedges are lightly steamed and gently fried until they are perfectly crisp, locking in the natural goodness of the potato and providing a savoury snack or side dish that is both satisfying and nutritious. With their deliciously crispy exterior and tender interior, these wedges offer the perfect balance of taste and texture, making them an ideal accompaniment to any meal or a tasty treat on their own.

“We’re thrilled to introduce Skin-On Wedges as part of our commitment to delivering high-quality, ready-to-eat vegetable options,” said Lance Hamilton, CCO at Mash Direct. “Our new wedges are a nod to the growing trend of simple, yet delicious, comfort foods. They are a convenient and tasty addition to any kitchen, offering families and busy individuals an easy way to enjoy a flavourful side-dish”

With busy lifestyles becoming the norm, Mash Direct understands the importance of offering quick and easy solutions without compromising on taste. Whether it’s a family dinner, a casual gathering, or a quick snack, the Skin-On Wedges provide a versatile and mouth-watering option that everyone can enjoy. Their delicious crunch and natural potato flavour are sure to make them a new favourite in kitchens nationwide.

The new Skin-On Wedges are now available in stores across the UK and Ireland, offering a perfect, convenient alternative for anyone looking to elevate their mealtime. You can find them in major retailers including SPAR and EUROSPAR making it easier than ever to enjoy this delicious side dish. For more information on where to pick up a pack, visit the Mash Direct website, where you’ll find an up to date where to buy list to guide you to your nearest retailer.

To find out more about Skin-on Wedges and Mash Direct’s full range of products, visit www.mashdirect.com

Food NI members are among a select group of local producers included in the first
Premium Irish Whiskey Box being distributed by the successful Craft Gin Club in
Britain and further afield.
Local snacks from members Forest Feast and Glens of Antrim are in the unique box
with two Irish whiskeys – peated malt blend and an innovative Dram in a Can, the
world’s first canned whiskey – from Two Stacks, another member, in Newry. Long
Meadow Cider’s Blossom Burst Cider from Loughall is also included. Long Meadow
is a Food NI member.
Based in London, the Craft Gin Club has over 100,000 members.
The box, in addition, features recipes for Irish whiskey cocktails such as the Irish
Highball.
Snacks to accompany the whiskey are Glens of Antrim’s pickled onion crisps from
Cushendall and Forest Feast’s chocolate cherries and smoked almonds and peanuts
from Craigavon.