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.

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.