Food NI members listed in Michelin awards 2019

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Food NI members Deane’s EIPIC and Ox both retained their prestigious Michelin stars in the 2019 guide of the top restaurants in the UK and Ireland.

And there were Bib Gourmands from Michelin for other five other Food NI members – Bar and Grill at James Street South in Belfast, Clenaghan’s in Aghalee, Deane’s at Queen’s in Belfast, Noble in Holywood and Wine and Brine in Moira.

Michelin Bib Gourmand awards recognise establishments offering good food at affordable prices of £28 or less for a three-course meal.

Michele Shirlow, Food NI chief executive, commenting on the Michelin awards, says: “I am thrilled to see so many of our members featuring in these prestigious awards which highlight culinary excellence throughout the British Isles. I congratulate all those who have won Michelin recognition.

“The awards demonstrate that Northern Ireland is now a recognised global destination for superb eating experiences and premium quality food and drink now being produced here by a host of quality conscious producers.”

The new guide was launched at a gala event in London and is considered the foremost authority on the world’s greatest dining establishments.

The awards, the judges said, recognised the very best dining experiences in Britain and Ireland.

Both Ox, on Oxford Street and Deane’s Eipic on Howard Street in Belfast retained their single star each. They first made the coveted list for the 2016 edition. Deane’s at Queen’s also retained its Bib Gourmand award.

Michael Deane, who has won 17 stars over the past 21 years, says: “We are absolutely delighted to hold the star for the third consecutive year and retain our Bib Gourmand. It’s a true reflection of the dedication to high standards and the dogged hard work of the team at Deane’s.

“I’m confident that Deanes EIPIC with the existing kitchen brigade will continue to deliver the quality experience our customers appreciate. Alex is an exceptionally accomplished chef with an impressive track record.”

Clenaghans, near Aghalee in Co Antrim, is a new entry in the new Michelin Guide Great Britain & Ireland.

Cloughbane Farm launches children’s meals in Aldi

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Food NI member Cloughbane Farm is now supplying its recently launched ‘Cloughbane Little Farm’ range of children’s meals to Aldi Ireland.

The range, specifically designed for children, will be launched in 67 Aldi stores across the Republic of Ireland with plans to roll out to remaining stores in 2019.

Based on a family farm near Pomeroy in county Tyrone, Cloughbane is an award winning manufacturer of a range of convenience foods especially pies.

The company describes the deal as “a progressive first step for Aldi into the children’s ready meal market”.

Lorna Robinson, managing director of Cloughbane, says: “We are very excited to play a major by offering a range of high-quality children’s meals using local ingredients, which do not compromise on taste or nutrition while still offering the convenience of being ready in minutes.”

It was becoming a granny that reminded Lorna, how hard it can be for busy parents – and grandparents, to give their child healthy, nutritious meals. So Cloughbane developed the range with this in mind; sourcing the best local ingredients, including vegetables within the meals and also designing packs that fit with our farming ethos and are visually appealing to children.

“The meals have also been rigorously tested throughout the development process and we are delighted with the result. Independent sensory analysis compared Cloughbane Little Farm products to other market leaders in children’s meals and the results show that panellists preferred the taste, appearance and texture of our range in every instance.

“As parents and grandparents ourselves, we appreciate the importance of healthy balanced food is for young children, so these results are extremely important to us.

“We are proud to have created a range that helps busy families, care for their children health and at the same time having more time for fun.”

The company, established in 2002, on a  180-acre family farm owned and run by Sam and Lorna Robinson and their sons, is now among the most successful and progressive farm diversification businesses in Northern Ireland. It draws its meat, mostly from Aberdeen Angus and Limousin cattle, raised on rich pastures in county Tyrone.

 

DEANES EIPIC WINS MICHELIN STAR

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Double delight for team Deanes with the publication of the Michelin Guide for Great Britain & Ireland 2019.  Deanes EIPIC has retained its Michelin Star and Deanes At Queens has once again been awarded a Michelin Bib Gourmand.

It’s the fourth year in a row that EIPIC, based in Deanes flagship premises in Howard Street, has won the prestigious accolade.  The announcement was made at a ceremony in London today.  Commenting at the event Restaurateur Michael Deane said “We are absolutely delighted to hold the Star for the fourth consecutive year and retain our Bib Gourmand.  It’s a true reflection of the dedication to high standards and the dogged hard work of the team at Deanes.”

Michael Deane himself is now celebrating his eighteenth Michelin Star over twenty two years in four different venues. “There are many award ceremonies these days” he said “which people must find very confusing but Michelin is globally recognised as the one truly objective guide to the quality and standard of restaurants”

He continued, “I would like to take this opportunity to pay tribute to Chef Alex Greene who’s been at the helm of Eipic for just a year.  He and his team have continued to consistently deliver the quality experience that our customers expect and appreciate.  On a personal note, I know that last year wasn’t easy for Alex and his family, winning the Michelin Star is totally massive for them.  Alex’s talent, drive and commitment are like nothing I have witnessed in a long time.  His relationship with food and his respect for management and business sets him up to lead and inspire the next generation of young chefs and cooks of tomorrow.  Alex Greene, I salute you!”

Alex began his cooking career in the Michelin Starred Deanes in 2007 and from there went on to work in Petrus by Gordon Ramsay, Claridge’s by Gordon Ramsay and The Cliff House in Ardmore, all Michelin Starred establishments.

Michael Deane also paid tribute to Deanes Executive Chef Chris Fearon for the team’s repeated success at Deanes At Queens with the award of the Michelin Bib Gourmand signifying what Michelin describe as “exceptionally good food at moderate prices.”

Food On The Edge 2018

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Food On The Edge 2018 Schedule is Officially Unveiled at a Programme Launch Event in NUI Galway on Culture Night 

The programme outlining the schedule for the 2018 edition of the Food On The Edge international symposium, incorporating two days of 15-minute talks, panel discussions and masterclasses, was officially unveiled at a programme launch event to coincide with Culture Night on the 21st of October in the O’Donoghue Centre, NUI Galway, Ireland.

Food On The Edge creator and director JP McMahon said, “I am delighted to be at NUI Galway launching our programme for this year’s Food On The Edge. We have speakers from all over the world descending on Galway in four weeks time and we look forward to showcasing the city to them. The university is a great place to host Food On The Edge and to further cement the relationship between the university, the city and the county.”

The programme reveals that both days of Food On The Edge 2018, on Monday the 22nd and Tuesday the 23rd of October, will open with JP McMahon in conversation with this year’s joint MCs, chefs Matt Orlando (AMASS, Copenhagen) and Sasu Laukkonen (Ora Restaurant, Helsinki).

Further ‘Conversations’ — a new theme for this year — are on the line-up including with chefs Esben Holmboe Bang (Maaemo, Oslo) and Jordan Bailey(Aimsir at The Cliff at Lyons, Kildare, Ireland) on mentorship (Monday, 9.45am); Irish chefs Andy McFadden (Glovers Alley) and Neven Maguire(MacNean House) also on mentorship (Monday, 12.15pm); the overall winner of the San Pellegrino Young Chef of the Year 2018 Yasuhiro Fujio (La Cime, Osaka) with chefs Takashi Miyazaki (Ichigo Ichie and Miyazaki, Cork), JP McMahon and Killian Crowley (Aniar Restaurant, Galway) on ‘Learning from Japan’ (Monday, 2.50pm); and British food writer and author Joe Warwick, the author of bestselling Where Chefs Eat, on ‘Rating, Ranking & Rewarding Restaurants – What’s Best?’ (Tuesday, 11.40am), with many other ‘Conversations’ also on the line-up across both days.

Food On The Edge is being dedicated this year to the memory of the late American chef and food journalist Anthony Bourdain who died in June. On day one at 9.30am, Nathan Thornburgh — Bourdain’s partner at Roads & Kingdoms, the producers with CNN of the celebrated TV programme Parts Unknown — will be presenting a reflection on five years of thinking about the future of food, writing and television with Anthony Bourdain in a ‘Food Story’ entitled ‘What Food Meant to Anthony Bourdain’.

The renowned Spanish chef Andoni Luis Aduriz (Mugaritz, San Sebastian) will present a ‘Food Story’ on the topic of ‘Future Growing Environments’ (Tuesday, 9.15am); Helena Puolakka (Aster and Skylon, London) on ‘Working with all my Senses’ (Monday, 12.35pm); Paul Ivic (Tian, Vienna) on ‘From the Soil to the Kitchen to our Soul’ (Monday, 5.15pm); Skye Gyngell (Spring at Somerset House, London) on ‘Adapting with Age’ (Tuesday, 10.25am); Lars Williams (Empirical Spirits, Copenhagen)  on ‘Cultivating Innovation – Fermentation, Koji, Booze & Distilling’ (Tuesday, 3.05pm), with further ‘Food Story’ talks also on the line-up.

A number of speakers will be addressing the symposium’s overall ‘Future of Food’ theme as a topic, namely Portuguese chef Alexandre Silva (LOCO, Lisbon) (Monday, 11.45am); British chef Douglas McMaster (Silo, Brighton) whose topic is ‘Waste of the Failure of the Imagination’ (Monday, 5.30pm); Mexican chef Jorge Vallejo (Quintonil, Mexico City) on the topic of ‘Urban Agriculture in Mexico City’ (Tuesday, 11.05am); and Joshna Maharaj (Moody’s Delicatessen & Provisions, Boston) whose topic is titled ‘Take Back the Tray’ (Tuesday, 3.25pm).

A Panel Discussion on the topic of ‘British Food Now’ with chefs Clare Smyth (Core, London), Nathan Outlaw (Restaurant Nathan Outlaw, Cornwall and others), Luke French (Restaurant Jöro, Sheffield) and Paul Cunningham (Henne Kirkeby Kro, Denmark) will be moderated by the award-winning food writer Diana Henry on Monday at 10.55am. A second Panel Discussion on the topic of ‘Irish Chefs Abroad’ with Kevin Burke (The Ninth, London), Aidan McGee (Corrigan’s, Mayfair) Marguerite Keogh (The Five Fields, London) and Danni Barry (Clenaghans, Craigavon) will be moderated by Ruth Hegarty (Chef Network) on Monday at 4.45pm.

An ‘Action-Reaction’ theme is returning this year and will be addressed by speakers including chef Vladimir Mukhin (White Rabbit, Moscow) (Monday, 10.05am); and chef Duncan Welgemoed (Africola, Adelaide, Australia) whose topic is ‘The Death and Rebirth of our Chef Culture’ (Monday, 12.00pm), among others.

New to Food On The Edge this year is a series of hands-on Masterclasses for delegates which will be led by selected speakers including Matt Orlando (By-Product Cooking, Monday at 2.20pm); Joshna Maharaji (Social Gastronomy in Public Institutions, Monday at 4.30pm); Sasu Laukkonen (Cooking with Local Produce, Tuesday at 11.05am); Douglas McMaster and Dan Gibson (100% Waste-Fee – Zero Recycling, Tuesday at 2.15pm); and Nicole and Bartek Pawlukojc (Food & Local Community, Tuesday at 4.25pm). These sessions will accommodate up to 50 people.

Delegates to Food On The Edge will get to experience an Artisan Food Village that will showcase food and drinks from more than 60 top Irish producers.

The 2018 Food On The Edge venue is the Bailey Allen Hall at the National University of Ireland Galway (NUIG), Ireland. The masterclass sessions will take place in the O’Donoghue Centre next  door. The symposium on the 22nd and 23rd of October will be a mix of 15-minute talks by speakers, panel discussions and hands-on masterclass sessions. The event will start at 9.00am on both days, with registration opening from 8.00am.

A two-day ticket for Food On The Edge costs €350 and can be purchased online on the official website www.foodontheedge.ie.

Gather & Gather is a principal partner of Food On The Edge this year, with Estrella Damm and San Pellegrino returning as major sponsors.

For more information see www.foodontheedge.ie, follow the official hashtag #FOTE2018 and @FoodOnTheEdge for regular updates.

 

Bagenal’s Castle to become a ‘Carnival of Delights’

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On Friday 19th of October guests will make their way through a big top style entrance in Bagenal’s castle into a carnival party with an on-site bar, the best of local food and drink, and a live DJ. Local producers include Food NI members; Kilmegan Cider & Whitewater Brewery as well as Food to Go members, Fancy Fox Limited!

Bagenal’s Castle courtyard will host food trucks serving sweet treats, artisan street food, and Northern Irish top quality tea and coffee. Inside, guests can try out local craft beer, cider, and gin in a series of tastings.

Throughout the night, castle visitors can expect performances from ‘dangerous harpist’ Ursula Burns, comedian Paul Currie, burlesque dancers, magicians, and fire dancers. They’re also invited to stop by a mysterious fortune teller, or roll up to some Street Countdown and a Sideshow Ramone performance.

The ‘Carnival of Delights’ will take place on Friday 19th of October in Newry & Mourne Museum, Bagenal’s Castle from 6.30pm – 11.00pm.

Tickets for this strictly over-18s event are £10 and available to book online: bit.ly/LateShiftTickets

The event kicks off ‘The Late Shift’ – a series of after-dark, adults-only happenings in museums across Northern Ireland this autumn.  The project is funded by the Heritage Lottery Fund, Tourism NI, and the Department for Communities as part of European Year of Cultural Heritage.

Clenaghan’s Awarded Bib Gourmand!

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Clenaghan’s in Aghalee has just been awarded a Michelin Bib Gourmand. The news was revealed ahead of the official launch of the Michelin Guide 2019.

Though not as prestigious as a Michelin star, a Bib Gourmand is awarded to restaurants deemed to offer ‘exceptionally good food at moderate prices’, ensuring that diners will most certainly get bang for their buck.

Clenaghans is the only restaurant from Northern Ireland to be added. Set in an 18th century pub, the Michelin inspectors praised its “skilfully prepared, appealingly unfussy, rustic dishes which are packed with flavour.

“It is charming, characterful and run by a lovely team.”

Fellow Taste of Ulster members Wine and Brine, James Street South Bar and Grill, Deane’s at Queen’s and Noble Holywood have all retained their listings.