Hillsborough Farmers Market

Posted on

Dark Walk Lane at Hillsborough Fort

Hillsborough

Co Down

BT26 6AE

When:

Saturday 30th June, 10am-3pm

Saturday 28th July, 10am-3pm

Time: 10am-3pm

Entry is free

Parking: Hillsborough Forest Car Park or Ballynahinch Street Pay & Display

 

The popular Hillsborough Farmers’ Market returns for another summer series of farmers’ markets in the historic and picturesque village of Hillsborough. Set against the tree-lined Dark Walk Lane which leads to Hillsborough Fort, this makes for a lovely day out.

The market will be filled with over 30 stalls of the finest artisan food from across Northern Ireland for you to discover and try.

We can promise you an hour or two of chilled weekend vibes and lots of friendly banter! Expect to find fresh, local and seasonal food, from speciality meat, fruit and vegetables, bread, cakes, artisan cheeses, jam, chutney, olives, pesto and tapenades, charcuterie, oysters and smoked salmon, to plants and flowers, coffee, chocolate, ice cream, street food and more besides, including a small horticultural, natural skincare and artisan crafts selection.

So, come along to experience and discover the diverse range of artisan foods being produced from across Nort

hern Ireland – many of them critic acclaimed and multi-award winning, such as Ispini Charcuterie, Harnett’s Oils, Ke Nako Biltong, Ballyriff Buffalo, Cavanagh Free Range Eggs and Deli Muru.

 

 

 

For more 

information and updates, please visit

https://www.visitlisburncastlereagh.com/

Facebook: https://www.facebook.com/enjoylisburn/

Twitter: @VisitLisburn   Instagram @visitlisburncastlereagh

 

First Comber earlies – digging starts a full month later than normal

Posted on

This week marks the start of the Comber Earlies’ harvest. But it’s a full month behind schedule.

“We have the very cold Spring, which extended right through April, to thank for this,” said Lewis Cunningham, manging director of Wilson’s Country.

“Planting was extremely late this year and the cold weather, which followed, severely hampered crop growth rates.”

Digging of First Earlies got underway on the Comber farm of Hugh Chambers this week.

“The recent spell of good weather has helped to bring crops on immensely. Yes, we are a full month later than normal in getting potatoes out of the ground. But, the good news for consumers is that crop quality is very promising.”

Hugh grows all his early potatoes for Wilson’s Country. The company’s agronomist Stuart Meredith is a regular visitor to the Chambers’ farm.

“It has turned out to be a very late spring,” said Stuart.

“However, soil temperatures started to increase, once we got into the month of May.

“Early potatoes are a difficult crop to grow, mainly because the weather can be so unpredictable at this time of the year.”

Comber earlies have always been regarded as a delicacy by local consumers. This has been officially reflected in the attainment of Protected Geographical Indication (PGI) status for these unique potatoes under an EU scheme which promotes and protects names of quality agricultural products and foodstuffs.

Stuart Meredith again:

“PGI status officially sets Comber Earlies apart as a unique product with distinct eating characteristics.

“This extremely welcome development gives the local potato industry a tremendous opportunity to further promote the qualities of these unique potatoes. And Wilson’s Country will be playing an active role in this regard over the coming weeks and months.”

He added:

“New potatoes can be quickly boiled in their jackets and enjoyed as part of a main course or included in salads.

“Consumers want to get back to basics and potatoes allow them to do this in a very satisfying manner. The reality is of course that people in Northern Ireland love their spuds and especially that new season flavour of Comber earlies.

Picture: Wilson’s Country chairman Angus Wilson (left) and company agronomist

Stuart Meredith assessing new season crops in North Down. Initial digs

would indicated that yields of varieties such as Dunluce and Home Guard

are well over a third down on normal. This is because of the current dry

spell and the very cold, wet conditions at planting.

 

‘Chef Mulholland’ Head Chef at Novelli’s at City Quays

Posted on

Earlier this month, Jean-Christophe opened the doors of Novelli at City Quays, at the new £25m AC Hotel Belfast, developed by the city’s Harbour Commissioners and operated by Marriott. Set on Belfast’s waterfront, the 112-seat restaurant has a double-height glazed facade and open-air terrace, as well as a kitchen designed and built to Jean-Christophe’s specific requirements, with a rotisserie oven to enable him to produce his signature roasts.

The four-star, contemporary-luxe hotel is the first Marriott in Northern Ireland and the first AC Hotels by Marriott® on the island of Ireland.  It is also the first property in the international lifestyle brand’s 100+ global portfolio to feature a signature restaurant – Novelli at City Quays – which is spearheaded by Jean-Christophe Novelli and marks the multi-Michelin-starred celebrity chef’s Ireland debut.

Jim Mulholland’s many years of experience working in Northern Ireland means that the menu at Novelli at City Quays will focus on local produce, with some of the region’s best known producers amongst the suppliers, including Abernethy Butter, Hannan Meats, Ewing’s Seafood, Yellow Door and North Down Group. Even the charcuterie board features homegrown chorizo and salami, produced by Limavady-based Corndale Farm. “It has always been my passion and my mission to source whatever I can locally,” says Jim, “and it has been an incredibly rewarding experience to introduce our amazing local produce to such a globally celebrated chef as Jean-Christophe and to see him, in turn, become its champion.”

The hotel is the first newly built-to-specification AC Hotels by Marriott in the UK.  On the basis that purposeful design improves lives, every detail has been mindfully curated to provide what guests most need and value.

Capturing the contemporary, elegant and European-inspired essence of the brand, bespoke-for-Belfast features include an open-air terrace designed to capitalise on its spectacular location, 360-degree waterfront and wider cityscape views, and the custom-built Novelli kitchen and restaurant.

 

Stephen Jeffers launches book “Great Food Made Simple”

Posted on

Stephen Jeffers, owner of the highly successful Forestside Cookery School is launching his very own cookery book on the 22nd of June 2018. It includes some of his favourite and most popular recipes that he has developed over his career in the industry and covers 10 different areas that he teaches.

Below is an extract of the book.

 

 

Northern Ireland’s Food Heartland Awards 2018 is open for entries

Posted on

Northern Ireland’s Food Heartland Awards 2018, in association with Power NI, has officially opened for entries. The Food Heartland Awards 2018 are encouraging all local food and drink businesses and young people working and studying in the sector to enter and get the recognition they deserve. Please note that the deadline for entries is 5:00pm on Friday 6th July 2018.

The award categories for the Food Heartland Awards 2018 are:

  • Best New Start Award
  • Best Growth Business Award
  • Best Export Business Award
  • Best Marketing Initiative Award
  • Innovation Award
  • Sustainability Award
  • Best Dish Using Local Ingredients
  • Best Use of a PGI Product in a Food or Drink Product
  • Rising Star Award (for anyone under the age of 25)
  • Best Licensed Eating Establishment
  • Best Non-Licensed Eating Establishment
  • Best Independent Retail Food Business

The Food Heartland Awards give local businesses and individuals in the agri- food sector a platform to recognise their hard work, passion and commitment to business excellence. The agri-food sector is thriving and diverse. From specialist artisan producers to household brands and global names… from Great Taste and Irish Food Award winners to outstanding restaurants and eateries. The borough is also home to an abundance of high quality food & drink as well as world renowned products with protected status – Armagh Bramley Apples and Lough Neagh Eels.

The awards champion and celebrate passion, quality, innovation and success across the thriving food, drink and hospitality sector throughout the Armagh City, Banbridge and Craigavon borough.

The awards provide businesses and individuals with a unique opportunity for increased sales, new trade connections and greater recognition of their brands, products and innovation.

Officially launching the Food Heartland Awards for 2018, Armagh City, Banbridge and Craigavon Borough Council Lord Mayor, Councillor Julie Flaherty, said:
“Our borough has a firmly-established reputation for excellence, passion and innovation across the food, drink and hospitality industry.

“These exciting awards not only recognise the hard-work and dedication of local food companies but shine a spotlight on the abundance of top quality produce and producers that exists.

“The economy is the number one priority for Council and these awards provide us with a fantastic opportunity to celebrate and showcase our success on a global scale as well as encouraging further innovation and growth which will only serve to have a positive impact locally.

“I would encourage anyone involved in this sector to consider entering the awards and make 2018 the year to shine a spotlight on their business.”

Entry is free and all details are available at www.foodheartland.com 

Deadline for entries is 5pm Friday 6th July 2018.

The Awards gala evening will take place on Wednesday 12th September at The Palace Demesne, Armagh. Tickets priced at £55 plus VAT. For further details visit www.foodheartland.com or e-mail foodheartland@ndevents.co.uk. Follow Food Heartland Awards on Facebook

www.facebook.com/FoodHeartlandNI and Twitter @FoodHeartlandNI #FHLAwards18.

JAWBOX SMALL BATCH GIN LAUNCHES RHUBARB & GINGER LIQUEUR + INDUSTRY FIRST, PINEAPPLE & GINGER GIN

Posted on

Jawbox Spirits Company Ltd has announced the launch of the premium Jawbox Pineapple & Ginger Gin Liqueur. In a first for the drinks industry, the unique combination of gin, pineapple and ginger is set to cause a stir this summer.  In addition Jawbox has launched its Rhubarb & Ginger Gin Liqueur.

Distilled near Belfast, at the Jawbox Distillery located on a 300-acre 16th-century estate where the grain for the spirit is grown and harvested, these new liqueurs have been expertly balanced with the perfect combination of sweet and spice, married with a unique balance of the classic Jawbox Small Batch Gin.

Described as jaw-droppingly refreshing Jawbox Pineapple & Ginger cleverly combines fiery ginger with the gin and finishes with the intense flavour of pineapple.  Jawbox Rhubarb & Ginger combines the finest ginger spice paired with the Victorian garden flavour of rhubarb and Jawbox Gin.

Gerry White, founder and creator of Jawbox Small Batch Gin and the Jawbox Gin Liqueurs says:  “This is a very exciting time for the Jawbox Spirits Company as we release an industry first with the launch of our Pineapple & Ginger Gin Liqueur. Made using our award winning Jawbox Small Batch Gin which is already attracting rave reviews from around the globe.  The Pineapple & Ginger Liqueur will evoke thoughts of warm Caribbean evenings. Jawbox Pineapple & Ginger along with the release of our new Rhubarb & Ginger Liqueur can be used to amazing effect in many cocktails.  They are refreshingly stunning when simply mixed with a premium Ginger Ale and are equally as good on the rocks.”

Jawbox Small Batch Gin is named in honour of the deep, boxy Belfast sink which was the focal point in many a kitchen and where most conversations took place.  Belfast is a city renowned for its innovation and history and the inspiration for Jawbox Pineapple & Ginger comes from the docks, which was home to exotic imports during the industrial era, when goods were produced and manufactured and traded all over the world. Hence pairing the fresh fruity flavour of Pineapple with the warming spice of Ginger – an inspirational combination. The recommended serve with ginger ale was inspired by Jawbox’s hometown of Belfast, where ginger ale was invented.

Suggested Jawbox Pineapple & Ginger serve:  Pour 50ml Jawbox Pineapple & Ginger Liqueur into an ice-filled glass. Top up with 100ml of refreshing ginger ale, squeeze and drop a wedge of lime into the glass.

Jawbox Pineapple & Ginger and Rhubarb & Ginger Gin Liqueurs will be rolling out to the on and off trade in the UK this summer.  Trade enquiries from When We Are Giants  Sales@whenwearegiants.com  T: 02890 339955

To discover more about Jawbox Small Batch Gin visit jawboxgin.com  or @jawboxgin on social media  https://www.instagram.com/p/BkN0zjinT44/