Best places in Northern Ireland for tasty breakfast named

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The best venues in Northern Ireland to enjoy an exceptional breakfast have been named at a major event in Dublin.

The Irish Breakfast Awards, organised by renowned food writer Georgina Campbell, celebrated the establishments offering the tastiest first meal of the day.

The expert judging panel named five local venues as highly commended for the excellence of the breakfasts served. The successful Northern Ireland venues were:

Merchant Hotel, Belfast in the five-star hotel category;

Bushmill’s Inn in Co Antrim in the four-star hotel category;

Blackwell House, Scarva in the Best Guesthouse category

Brunel’s Restaurant in Newcastle in Complete Natural Brunch; and

Ravenhill Guest House, Belfast in Best Breakfast Menu.

Four are Food NI members – Merchant Hotel, Bushmill’s Inn, Blackwell House and Brunel’s.

The awards, now entering their fourth year, showcase Ireland’s leading hospitality establishments and those in them who work to make the first meal of the day a particularly special experience for visitors and regulars alike.

Georgina Campbell said the “significance of the humble breakfast cannot be underestimated”. “It is key to Ireland’s reputation in food and tourism as a world-class hotel or a fine dining restaurant.

“A great Irish breakfast starts with the raw materials and as part of these awards, we identify exceptional Irish breakfast food producers who help chefs turn a good breakfast into an outstanding one,” she added.

“Using high quality, Irish produce is the foundation on which chefs and business owners need to build to create great and memorable breakfast experiences. However, sourcing local, seasonal and quality produce is often overlooked when it comes to the first meal of the day, and that has to change if we want to support our indigenous food industry and fly the flag for Irish producers, and the Irish breakfast, both at home and abroad,” she added.

In the produce available to the Irish hospitality sector, Ireland had “a unique opportunity to elevate the Irish breakfast scene into something quite special that we can be proud of.”

The awards are run with Fáilte Ireland and took place at the InterContinental Dublin, with special guest and previous Irish Breakfast award-winner, Neven Maguire of MacNean House and Restaurant, Black Lion.

“Gettingthe basics right; is so important,” he said. “The option of preparing a great breakfast using 100 per cent Irish produce is available to us all, and we don’t have to look too far to find these terrific products,” he continued.

“At MacNean House and Restaurant we put as much emphasis on giving our guests as memorable a food experience for breakfast as the dinner the night before. It is the last meal our guests have before they leave, so we want to make it special.”

 

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The delicious breakfast at Blackwell House, Scarva

 

UTV’S RARE BREED CONTINUES WITH EPISODE 7 ON THURSDAY

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Rare Breed – A Farming Year was once again the most watched programme in Northern Ireland at 8.30pm last night with over 134,000 viewers tuning in, equating to a 28% share of the entire NI viewing audience.

 

Rare Breed – A Farming Year continues on Thursday at 8.30pm UTV where our farmers continue to enjoy the unbelievably good weather into July. Several featured families attend the Omagh Show.  While stock gets shown, Victor gets fit and does a bit of modelling on this side!  And beyond the show, scallions get harvested, apples get treated for sunburn and a few familiar faces from 2018 Rare Breed series pop up!

 

The WILSON family from LISNASKEA are competing in the National Hereford Championships at the OMAGH SHOW. Robbie says of his heifer, “She loves getting a wash, loves getting out for the day, a bit like ourselves!”  Unfortunately the heifer plays up in the ring and Robbie misses out on a rosette.  David has better luck with his bull that he’s had for four years, getting placed first.

 

In the sheep classes, RICHARD BEATTIE and his family from OMAGH are showing his Valais Black Nose for the first time. There are only a handful of breeders in Ireland so he’s glad the breed is getting profiled.

 

Young CAHIR McGILLIGAN from DUNGIVEN is showing lambs for the first time at Omagh.  He’s really excited to be there, and his hard work pays off both in the Lamb class, and the Young Handlers Class.

 

VICTOR CHESTNUTT from BUSHMILLS is having an altogether different show!. In his capacity as Vice-president of the UFU, he’s helping to raise funds for the NI Air Ambulance charity, which involves a step challenge a bit of modelling on a catwalk!  He says of that experience, “’Enjoy’ is one word, ‘endure’ is another!” But he assures us he’s enjoying the craic.

 

Away from OMAGH SHOW, ALEX LYTTLE is harvesting scallions at his farm near NEWTOWNARDS.  The demand is high for salads in the good weather so he’s been irrigating the crop to ensure the growing conditions are good. Harvesting is all done by hand by high skilled team.

 

In ARMAGH, PAT McKEEVER is trying to prevent the apples from getting too sunburnt.  Much as he’s letting Mother Nature control how the apples are faring, he explains that the smaller trees need a lot more water in the good weather.

 

RICHARD BEATTIE is back at Balmoral – he’s auctioning off some of his Valais Black Nose herd, and he’s out of his comfort zone as he’s showing in the ring with someone else doing auctioneer.  Libby Clarke and Geoffrey Ringland from the last season of Rare Breed pop up at the event, with Libby taking care of PR for the event and Geoffrey buying some sheep!   Richard’s happy that there will be more breeders in Ireland as a result of the sale.

 

UTV’s Mark McFadden narrates the series, sponsored by Dale Farm, Rare Breed – A Farming Year continues on Thursday 28th February 2019 at 8.30pm on UTV.

New Taste of Ireland from Portrush bound for California

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‘Foodies’ in California could soon be enjoying an innovative savoury/sweet spread that’s described as “A New Taste of Ireland’ by developer Alastair Bell.

 

Irish Black Butter, the unique spread created by Mr Bell, a native of Portrush, in 2018, is also now attracted interest in retailers in New Hampshire also in the US, from Germany as well as from Britain.

 

The new leads follow the small company’s participation with Food NI at major trade shows Gifted in Dublin and Scotland’s Speciality Food Show in Glasgow over the last three months. Irish Black Butter will also be showcased at upcoming Fine Food North Show in Harrogate next month.

 

Irish Black Butter, a Food NI member company, is made from Armagh Bramley apples and also features brandy, treacle and spices. The product has won awards for its distinctive taste. The spread was recently praised by celebrity chef James Martin on his BBC cookery programme about Northern Ireland food.

 

Mr Bell is understandably thrilled by the interest from outside Northern Ireland at the new product developed and manufactured in Northern Ireland.

“The discussions which could soon see the product on sale followed our participation on the Food NI/Invest NI stand at the big Gifted show in Dublin just before Christmas.”

 

He has also gained sales in the London area from participation last year at the popular Borough Market there.

 

“We were approached by a buyer who was impressed by the taste of Irish Black Butter and keen to help us develop business with delis and independent food stores in California especially in San Francisco which has a large Irish ex-pat community.

“I am following us the new approaches actively from the US and Germany and would be confident of doing business in both soon. Our participation at Scotland’s Speciality Food in January also produced a host of business leads which are being pursued.

 

“I now have arrangements with distributors in Britain as well as in the Republic of Ireland,” he adds. “Taking part at Gifted was also important in that it supported Sheridan’s, my distributor in the Republic,” he continues.

 

Irish Black Butter was developed by Mr Bell to harness the business potential of Bramley apples, one of our most iconic products which has earned EU protected status.

 

The product is available in around 100 outlets in Northern Ireland including deli, farm shops, butchery businesses and independent stores. It is also now on the shelves at Dublin International and Belfast International airports.

 

“Taking part in trade shows such as Gifted and Scotland’s Speciality Food have become an integral part of my marketing plan,” he says. “These enable me to showcase the product and give potential customers and shoppers to taste Irish Black Butter,” he adds.

 

 

 

 

 

 

Top chefs taste for artisan foods in the Mournes

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Chefs from several top local restaurants sampled artisan foods in the Castlewellan and Kilkeel areas of Newry and Mourne on a one-day visit organised by Food NI.

They were taking part in latest initiative to strengthen links between local artisans and chefs. Participating were chefs from OX, Saphyre and Fish City in Belfast, Yellow Door in Portadown, Linenhall in Banbridge and Holywood’s Rayenne House.

Also taking part in the latest trip organised by Food NI’s visionary Chefs’ Steering Group were representatives from culinary training programmes at Ulster University and the South Eastern Regional College in Bangor along with five students from the university’s Belfast campus.

The Food NI programme lined up meetings for the chefs at award-winning producers such as Whitewater Brewing Company in Castlewellan, Northern Ireland’s leading independent brewery, Rooney Fish in Kilkeel and its Millbay Oysters on Carlingford Lough.

They were briefed by Whitewater’s founder and managing director Bernard Sloan about the brewery’s processes and its range of beer which have won international brewing and UK Great Taste Awards.

The state-of-the-art brewery now exports to Japan, Singapore and many European markets. It most recently gained a major award at an international craft brewing competition in Budapest.

Andrew Rooney, commercial director of Rooney Fish, Northern Ireland’s leading exporter of fish and shellfish, and the founder of Millbay Oysters, which farms oysters on farms in Carlingford Lough, showed the chefs how to shuck oysters.

Millbay Oysters was last year named supreme champion in the prestigious Blas na h Eireann, Irish National Food Awards, as well as winning the coveted three-stars in the UK Great Taste Awards.

Millbay, now amongst the biggest oyster farms on the island of Ireland, exports to Europe. Rooney also sells crab meat and claws to China.

The group also enjoyed dinner at the Galley restaurant in Annalong which is owned by Aileen Chambers.

Food NI’s Christine Cousins says: “We are immensely grateful for the support artisan businesses are so readily providing to enable chefs to enjoy their products and see how these are being produced.

Major deal for Portaferry’s Peppup Sauces with TK Maxx UK

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Peppup, the Portaferry-based developer and producer of authentic Italian sauces, has won its biggest UK retail business.

The company, established in 2013 by Luca Montorio, is to supply its unique ketchup and pasta sauces to TK Maxx UK stores throughout the United Kingdom.

The contract, announced by Mr Montorio, a native of Turin but now resident in Northern Ireland, is a major breakthrough for the small business in Great Britain and was signed following the company’s participation with Food NI at the big Scotland Speciality Food Show in Glasgow in January.

The Food NI presentation in Glasgow was assisted by Invest NI. Peppup is also a Food NI member company.

Mr Montorio, commenting on the deal, says: “I was thrilled to hear that the TK Maxx buyer attended the show specifically to talk to me about becoming a national supplier.

“A significant contract followed, representing my single biggest retail order. I’ve begun supplying products to the TK Maxx depot for distribution to the network of stores across the UK. It’s great working with such a progressive retail brand.

“The buyer recognises that my sauces are all about flavour, with roasted peppers the main ingredient, and was impressed by their outstanding taste,” he says.

“Winning this business with such a prestigious store chain as TK Maxx is a marvellous boost for the Peppup range of products and, of course, for the business because it gives us a strong platform in Britain, a market I’ve been targeting for some considerable time. It demonstrates too that taking part in trade shows in Britain really does work for smaller food businesses. The Food NI team is immensely supportive of smaller companies,” he adds.

Peppup supplies a wide range of outlets in Northern Ireland and the Republic, including leading delis, independent retailers and farm shops, with its range of sauces. The company’s products have won UK Great Taste Awards for excellence.

The company also provides catering packs and has won significant business with restaurants in cafes in Northern Ireland and the Republic.

TK Maxx UK is part of the US TJX Group which has an international network of stores. It specialises in brand names, including clothing, housewares and gourmet food, at value prices.

 

 

Copeland Spirits to build new distillery in Donaghadee

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Copeland Spirits, a Food NI member, is o develop a distillery and visitor centre in Donaghadee. The company’s move marks its 125-year commitment to the area, its plans to develop its existing gin range and its ambition to move into new categories including whiskey.

Work on the 6,500 square-foot site has now begun, with the project due to revitalise what was a former community centre and cinema, unoccupied for approximately 20 years.

The £600,000 investment managed by Co. Down-based company, Urban Property Solutions, is expected to last for approximately six months with the official opening anticipated mid-summer 2019.

The new premises will include a visitor centre, events space and fully-operational gin and whiskey distillery supporting the brand to build on its current fruit infused gin portfolio and introduce new brand offerings from later this year.

The distillery will be in keeping with the original site by maintaining as many original features of the historic building as possible. Found on the main floor of the distillery will be a coveted 3.3 metre-high still made by the world-renowned German coppersmith, Arnold Holstein.

Earlier this year, Copeland welcomed their new Head Distiller, William Stafford, who will be responsible for the day to day distilling of gin, as well as future spirits such as the brand’s plans for whiskey.  Stafford’s extensive experience coupled with his passion to create unique blends of premium spirits will see The Copeland Distillery break new boundaries in the spirit industry.

Along with increasing production and operational roles to fulfil its ambitious category developments, the finished project will also create employment in additional sectors such as retail and events.

On completion, Copeland will move its operations from its current Saintfield premises to the Donaghadee site. With such a significant lease on the building, The Copeland Distillery intends to craft its lasting brand legacy from the site and become an integral part of the Donaghadee community. The brand will share the harbour town’s rich history throughout the visitor centre, attracting tourism to the area via the domestic traveller and also US, Chinese, European and Australasian visitors, where Irish craft continues to grow in popularity.

The significant investment not only highlights the brand’s on-going commitment to Northern Ireland but also its exponential growth since it was officially established just over two years ago by now 26-year-old, Gareth Irvine.

Irvine said: “Since our launch in 2016, establishing a distillery and bringing our production closer to the Copeland Islands has been our main ambition. We’ve worked incredibly hard over the last two years to make this a reality and now that planning has been approved and construction is well underway, it’s both rewarding and motivating to see the site being restored to its former glory as the hub of Donaghadee.

“We’re particularly excited to have partnered with Urban Property Solutions, to oversee the build. This outfit is incredibly trusted by the local community and it understands our vision to retain as much of the current building a possible, while also ensuring the Copeland Islands and adjacent lighthouse can be enjoyed.

“As a brand, we are incredibly committed to our heritage and we’re proud that our investment will create new jobs and bring additional tourism to this idyllic part of Northern Ireland.

“Our long-term ambition, strengthened by this announcement, is to create a world-class distillery, with a wide portfolio of spirits that offers the consumer, at home and abroad, a taste of Northern Ireland’s craftsmanship and history in the most authentic way possible. Establishing our permanent home in Donaghadee is the new start of this journey, and with a 125-year lease on the building we envisage being part of Northern Ireland’s future story for quite some time.

“We are incredibly excited to move into whiskey – an industry that is targeting global sales of 12 million cases by 2020 and with growing interest from new markets for us including Russia. The category offers more than enough potential for a new player and our distillery will bring something fresh, energetic and imaginative to it. Our flavoured range of 37.8 percent gins are already a huge success across Northern Ireland, wider UK, Ireland and Europe so we feel it’s the right time to bring something new to the market.

“With so much local history and heritage driving our journey, it’s very exciting to know that our new home, right on the harbour over-looking the Copeland Islands and surrounding waters, will be the starting point for every bottle of Copeland be it whiskey or gin, as it sails its way across the world,” he adds.