The Cuan in Strangford, Co. Down, has been recognised as Northern Ireland’s winner in The Times and The Sunday Times Best Places to Stay 2025 guide.

The Cuan has been named Northern Ireland’s winner in the prestigious The Times and The Sunday Times Best Places to Stay 2025 guide, highlighting its exceptional transformation and dedication to hospitality.

The highly anticipated guide, which focuses on elements such as comfort, great service, value for money, personality and warmth, is an essential resource for those seeking the best stays across the UK.

The winners were announced online on Monday 10 March 2025, with a special supplement to feature in The Sunday Times on 16 March 2025.

Described by the judges as “one of Ireland’s best-kept secrets”, The Cuan has been praised for its exceptional evolution. The publication notes:

“The old-fashioned boozer in Co. Down has been taken to new heights with a £1m renovation that’s revamped its rooms and restaurants.”

Richard Brown, Managing Director of the Cuan, said:

“We are absolutely thrilled to be named Northern Ireland’s Best Place to Stay by The Times and The Sunday Times. This prestigious award is a true reflection of our dedicated team, who work tirelessly to create an exceptional experience for our guests.

“This recognition highlights that The Cuan is more than just a place to stay – it’s a destination in the heart of Strangford where visitors can relax, explore, and enjoy outstanding hospitality. We look forward to welcoming many more guests to experience it for themselves.”

A Celebration of Excellence in UK Hospitality

Claire Irvin, Head of Travel at The Times and The Sunday Times, highlighted the rigorous selection process behind this year’s awards:

“The judging process for this year’s Best Places to Stay awards has been as rigorous as ever, as our criteria combines with the ever-increasing importance our readers place on value for money in travel to find a shortlist worthy of their visit.

“This value is subjective – our readers covet multiple breaks across the year and are lucky to have the time and money to spend on them – however, each trip needs to be individually unique and memorable. And with international destinations easier than ever before to reach, UK hotels have their work cut out to compete on all levels. Luckily for us, they are rising to the challenge as never before.

“The price points of each hotel chosen may differ, but they all share the same commitment to consistency and excellence that our readers – and their hard-earned cash – deserve.”

Susan d’Arcy, Hotel Expert at The Times and The Sunday Times, added:

“One of the things that has impressed us most when travelling around the country this year is the welcome. Hotel teams appreciate that there’s a lot of choice out there, and they’re really going the extra mile to deliver friendly and knowledgeable service. It makes all the difference to a stay.”

Last night, The Ice Cream Alliance hosted its annual prestigious awards ceremony, a night to showcase the people behind the most loved ice cream flavours of the nation.

With tight competition, a small family-owned ice cream business makes a huge splash, taking home Best of Flavour with their Pistachio, 1st Flavour Class with their Caramelised Biscuit, 1st Best of Flavour, and Finishing in the runner up positon in The Champion of Champions Overall.

Only established in 2015, Food NI members Lick Gelato was able to go toe-to-toe with more established ice cream makers.

Established by the Mournes family and handmade in Newcastle, Lick Gelato specialises in Italian-style artisan ice cream, Creating Bold Combinations, using Quality Ingredients and Producing Big Tastes, the family boasts a diverse range of flavours to suit every taste bud.

Speaking with Simon who scooped up the award for the Open Flavour Class, said “ We are absolutely delighted, we never expect to win anything, but always hopeful that we will come away with something. But winning three altogether is really crazy and to finish runner up Overall is incredible. It makes all the hard work and dedication to bring the best quality handcrafted artisan gelato to our customers all the more worthwhile”

On their current offerings, Lick Gelato shared, “Vanilla, Pomegranate and Pistachio has really become our signature flavour. We’ve been doing pistachio for quite a long time, and always look for applying our twist on flavours and recently created our version of the Dubai Chocolate craze which gets scooped up really quickly when its out in the counter. People have just gone completely crazy about pistachio.”

The family business celebrates their 10th anniversary with these awards.

With over 80 years of history, this event is a highlight of the year, known for its rigorous judging process and the recognition of the highest standards and innovations in the ice cream sector.

As a pillar of the dynamic ice cream industry, the Ice Cream Alliance continues to foster innovation and creativity, ensuring a bright and delicious future for everyone.

Congratulations to Food NI members Mourne Dew Distillery, whose Pooka Hazelnut Poitin has earned them a prestigious Irish Food Writers Guild Award. Mourne Dew Distillery crafts smooth yet complex drinks. They are the Home of Award Winning gin, whiskey, poitín, and vodka.

Mourne Dew Distillery was singled out for one of just eight awards presented this year by the Irish Food Writers’ Guild for its Pooka Hazelnut Poitín Liqueur which combines rich, nutty flavors with hints of vanilla, chocolate, and cream, offering a smooth, innovative twist on traditional poitín.

The IFWG recognised its exceptional quality and said it’s a standout among Mourne Dew’s renowned range of spirits.

With no applications or submissions allowed, all eight winners were chosen based solely on quality, integrity, and commitment to genuine sustainable practices.

“When sustainability is merely used as a marketing tactic, consumers are misled, and the credibility and reputation of true sustainable producers is undermined,” said Paula McIntyre, chair of the Irish Food Writers’ Guild (IFWG), who was speaking this week at the presentation of the 2025 IFWG Food Awards, which saw Co. Down’s Mourne Dew Distillery presented with an award for its Pooka Hazelnut Poitín Liqueur.

“Greenwashing has infiltrated the food and drinks sector in ways many of us don’t even realise,” Ms McIntyre continued.

“Offending brands use vague buzzwords, deceptive green packaging, and even dubious certifications to take advantage of consumers’ efforts to shop and eat more sustainably – without making any real environmental impact.

“Meanwhile, truly sustainable Irish producers work tirelessly to uphold the highest ethical and environmental standards, often without the recognition or support they deserve. For more than three decades the IFWG has been spotlighting many of these outstanding producers, with sustainability a consistent thread linking our annual award winners. And this year is no different,” she said.

Multi-award-winning Salt Kitchen in Banbridge is embracing an exciting new chapter as it celebrates 10 years of culinary excellence with a major expansion. The restaurant has doubled in size and has moved to a new, larger space, five metres away within The Boulevard shopping outlet mall. The move will bring an elevated dining experience, bold new seating, and culinary innovations. This milestone cements Salt Kitchen’s reputation as the go-to destination for exceptional food, shopping, and entertainment at Northern Ireland’s leading 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

Ever noticed a colourful and hexagonal shape outside hotels, restaurants or other
eateries across Northern Ireland and wondered what it is all about?
Hospitality establishments here are busy hanging the distinctive Taste of Ulster
plaques that signal a commitment to providing quality food and drink from the best
locally sourced products and ingredients.
Issued annually as a recognition of commitment to these important requirements, the
coveted plaques – reflecting the UNESCO Giant’s Causeway in County Antrim –
follow exacting inspections by experts from Food NI, the local food and drink
promotion and marketing body that runs the badge of local quality and outstanding
taste scheme.
Michele Shirlow, boss of the independent food and drink body since its formation a
decade ago, explains: “The inspections are carried out on a mystery visitor basis to
individual establishments here.
“The inspectors conduct a rigorous review of how much local produce is used; what
is in place towards sustainability; the knowledge of staff about the menu; and then
quality and taste check three courses of food in each establishment.
“A detailed feedback report is then created and if a score of 80 percent is achieved,
a Taste of Ulster plaque is awarded. This repeats each year, hence some eateries
have a few years of plaques showcased on a wall usually outside the business,”
adds Michele.
Plaque winners enjoy other benefits, including features on Food NI’s social media
channels, in the richly illustrated annual handbook in all airports, visitor centres and
other public places.
Plaque holders also take part in ‘live’ cooking demos at events such as the
renowned Balmoral Show, one of the biggest agri-food shows in Europe that
features a vast Food NI Food Pavilion, one of the show’s highlights. The pavilion
usually features upwards of 100 smaller and artisan food companies and attracts
more than 100,000 visitors.

Laura Vogan, owner of S’more’a’licious, a FoodNI member in Armagh, an award-
winning producer of gourmet marshmallow fluff and kits, has embraced unique
Arabian Gulf flavours in her own version of the on-trend Viral Dubai Chocolate Bar.
Created in Dubai and featured widely on social media, the bar is inspired by knafeh:
(a Middle Eastern dessert made with a shredded phyllo pastry), a sweet, sugary
syrup and then layers of cheese, pistachio, cream or other fillings. The bar is then
covered in a rich milk chocolate.
Laura explains: “From the moment I saw all the buzz surrounding the unique
chocolate bar, I knew I had to create something special, something that captures the
richness, luxury, and pure joy of this chocolate craze but with a marshmallow twist.
“And we’ve done just that. The response from family and friends has been
phenomenal.
“After weeks of perfecting the recipe, sourcing the finest ingredients, and ensuring
every bite delivers the indulgence people crave, our take on this global sensation is
now available,” adds Laura.
Laura, a farmer’s wife with a passion for marshmallows, has, in fact, created two
varieties of the Gulf treat. One is filled with deliciously creamy handmade
marshmallow fluff and pistachio mix, while the other is just classic pistachio mix.
“Both bars are made with the finest, luxury Belgian chocolate and have the all-
important crunch,” she says.
Laura set up her S’more’a’licious small business making marshmallow kits in 2020
during lockdown and just two months after the birth of her second child. She
subsequently won two awards for her enterprise. These included Dragons’ Den star
Theo Paphitis’ Small Business Sunday award.
The business has continued to grow from sales here and further afield of the kits with
all that is needed to make delicious marshmallows. Her customers include local delis
and farm shops and abroad from online.
Based on the family farm, near Caledon, S’more’a’licious now offers a wide range of
different luxury treats.