Eco-chef goes back to his roots for Slow Food Festival

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It was during his first job working at an intensive pig farm, that eco-chef and food waste campaigner Tom Hunt became a vegetarian and, he’ll be offering plenty of food for thought when he makes a special guest appearance at the Slow Food Festival taking place in Derry next weekend.

Author of ‘The Natural Cook: Eating The Seasons from Root to Fruit’, Hunt will bring his mantra about using every last piece of every ingredient, centre stage at Northern Ireland’s only Slow Food Festival taking place in Guildhall Square, Derry on October 7th and 8th from 12 noon until 6pm.

Organised by Derry City and Strabane District Council as part of Slow Food Week, it will be a first trip to the North West for the pioneering young restaurateur who worked with Hugh Fearnley-Whittingstall as sous chef, course leader and food stylist on the River Cottage TV series.

Speaking ahead of his guest appearance at the Slow Food Festival, which attracted 25,000 visitors to the banks of the Foyle on its inaugural two-day run during Northern Ireland Year of Food and Drink 2016, Hunt is passionate that people are conscious of not over-buying on the weekly grocery shop. 

His ‘100% seasonal’ tapas restaurant ‘Poco’in Bristol – which won the Best Ethical Restaurant award in 2013 – is all about eliminating waste, celebrating the seasons and eating well, the seeds of which were planted duringhis childhood growing up in Dorset.

“I started out eating around the table at home and cooking a lot with my family. Then I got a job at an intensive pig farm where I became vegetarian for the first time,” recalled Hunt, who enjoys working his culinary magic onwonky vegetables, blemished fruit, and surplus meat andfish thatmight otherwisebe destined for the bin.

While Hunt embarked on a Fine Art degree at Falmouth University in Cornwall, his “serious passion for cooking” saw him mentored by close friend and professional chef, Ben Hodges.

“We travelled around British music festivals and catering for weddings where we basically cooked everything from scratch using organic produce. By the time I had finished my art degree, although I loved art and painting, I was ready to put down my paintbrushes and pick up my knives to follow a career in cooking.

“I have always cooked consciously but the big turning point was when I was invited to cook for 200 people on Suffolk Bridge in London by Tristram Stuart, author of ‘Waste: Uncovering the Global Food Scandal & The Bloodless Revolution’, and his team. We were inundated withincredible organic produce that would otherwise have gone to waste.”

Hunt went on to set up the Forgotten Feast, a campaign promoting sustainable food through dining and celebration – working closely with charitable organisations Slow Food, FareShare and Action Against Hunger whilst highlighting important concerns in the food industry.

He believes that saving money by using the whole ingredient, whether it’s cheap cuts of meat or the greens from a root vegetable, creates a budget for buying higher-welfare, better-quality ingredients that, in turn, provide better nutrition and support local communities.

Visitors to the Slow Food Festival in Derry can look forward to eco-friendly tips on how to get more from your food, improve nutrition and flavour, save money and support better farming.  The ethos of Slow Food is good, clean and fair food for everyone which is not mass produced. The global grassroots movement founded in Italy with supporters in around 150 countries, links the pleasure of food with a commitment to local communities and the environment.

Hunt’s veg-led cookery demonstrations taking place on both October 7th and 8th,  feature a selection of recipes inspired byhis ‘Root to Fruit’ eating philosophy; eat for pleasure, eat whole foods and eat the best you can.

According to Hunt, although he only eats organic food, he is spending less than he ever did before because he operates a zero waste policy– recycling or composting everything. An ambassador for the Soil Association and Fair Trade Foundation, he is a regular contributor to the Guardian and Observer food columns as well as other leading food publications such as Olive magazine.

He continued: “People tend to over-buy and don’t realise how much food is actually being thrown away.  I don’t see my work as a crusade as such but creating a sustainable future is one of the most vital and crucial questions for our time.People and corporations are wasting an obscene amount of food but, at the same time the message is getting through. People are realising around the world that we have to change and I am making steps to do that, although there is definitely a lot more to be done.”

The recipes that Tom will cook in the marquee in Guildhall Square include Beetroot leaf Borani: Iranian-style yoghurt and walnut dip (with misfit crudités); Carrot and fennel top pesto with carrot, fennel and orange salad; and Roast cauliflower leaves and florets with hazelnut sauce.

Jennifer O’Donnell, Tourism Manager with Derry City and Strabane District Council, said she was delighted that Tom Hunt would be teaming up with fellow Slow Food UK Alliance chef Paula McIntyre, Director of Slow Food NI.

She added: “We are also delighted to welcome back Chef Brian McDermott as festival compere and a number of talented local chefs from restaurants in Derry and Strabane for the live cookery demos. This year’s festival will also feature a Harvest Market with 20 local artisan producers in the marquee, a Craft Beer Garden, street food and free children’s activities including a petting farm and smoothie bike machine all located in Guildhall Square.”

The two-day event is being funded by Tourism NI and the Department of Agriculture, Environment and Rural Affairs (DAERA) NI Regional Food Programme, supported by Slow Food NI and sponsored by Supervalu.

Louise Millsopp, Head of Agri-Food Support Branch, DAERA, said: ‘We are pleased to be providing support to the Slow Food Festival through the Northern Ireland Regional Food Programme. Now in its second year, the festival provides a great platform for artisan food and drink producers to showcase their high quality, award-wining, local produce.”

For further information on the Slow Food Festival including details of exhibitors, cookery demos, and other family-friendly activities centred in Guildhall Square from 12 noon until 6pm on October 7th and 8th, visit www.derrystrabane.com/food

Cooked To Perfection

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The Speckled Hen Pub & Dining Room, Derriaghy, Lisburn won its third award in three years on Thursday night. The pub was crowned Public House of the Year 2017 at the prestigious Ulster Tatler Awards, held at Belfast City Hall. The pub, formerly the Travellers Rest, was earmarked for closure in 2014 when the new owner by serendipity came across the business forlorn and neglected.

“The pub dates back to 1660,” said Martin the new owner. “It would have been a tragedy to see such an old and fondly remembered community pub go the same way as so many other famous old pubs.”

The pub now boasts a public bar, pizza pod, and fine dining room. The pub also has a beer garden with garden shed cabanna and its own brewery. The Black Mountain Brewery produces craft beers only sold at The Speckled Hen.

The pub recently introduced its own range of spirits, The Hen’s Blend. They include its Milltown Dry Gin, Divis Diva Strawberry & Lemon Gin and Holy Well Vodka. This Christmas the pub will be introducing its Butchers Hill Black Vodka. There are plans to build a kitchen garden on the roof.

The new name came from my great granny Jenny said Martin’s daughter Kellie, who manages the Pub. “She would tell my dad her speckled hen’s were the most productive, tastiest and friendliest of all the chickens she kept. We thought they were fitting attributes for the business. My dad keeps telling me it’s not rocket science, good food, premium brand drinks and friendly efficient service are the key and of course great customers.”

“I thought it was really important we wrote a Mission Statement for the business from day one. Simple and to the point we have stuck by it and it seems to have paid off.”

Over the years the pub has been honoured with visits from famous people Daniel O’Connell, Basil Blackshaw, Joey Dunlop to name a few More recently celebrities from the world of sport, entertainment and the odd politician have graced it with their presence. But it’s the locals who give it a real sense of identity.

“The Hens a mere spring chicken at three hundred and fifty seven years old,” Martin added. “Hopefully it will still be clucking in a hundred and fifty more years.”

Deanes and JN Wine Celebrate 60 Years In Business

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Two of Ireland’s best known names in the food and wine industry have come together to celebrate a joint 60 years in business. Wine Merchant, James Nicholson, is marking 40 years of JN Wine and Restaurateur Michael Deane has been in business in Belfast with his Deanes Restaurants for 20 years.

At a gala event at Deanes at Queens in The University Quarter, guests enjoyed a 6 course dinner,starting with a Billecart Salmon Champagne reception and canapes and followed by a menu including whiskey cured salmon with dulce and teriyaki and salt aged beef with truffle custard; designed and prepared by Head Chef Chris Fearon and his team.

During the dinner, wine maker Tim Ford talked to guests about one of the wines, Chemin de Moscou, from his winery in Domaine Gayda in the Languedoc while Wine Master Jane Boyce provided the commentary on the other JN Wines from France and Portugal which had been carefully selected to match each food course.

Commenting during the occasion Restaurateur Michael Deane said he was honoured to share Deanes special birthday celebration with Wine Merchant James Nicholson, with whom he has done business for 20 years. “At Deanes we have continually endeavoured to bring excellence to our customers and we have always been confident that collaborating with James Nicholson has ensured we consistently offer the very best in food and wine” said Michael Deane.

JN Wine is delighted to be celebrating this landmark anniversary with Michael Deane, having worked closely over the years to create the finest food and drink offering for customers across Northern Ireland.
“We are extremely proud to be partnering with Deanes at this event, and look forward to many
more years at the forefront of hospitality excellence here.”

Gold Ambitions for Causeway Coast and Glens Producers at Irish Food Awards

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There’ll be a strong flavour of the Causeway Coast and Glens at next weekend’s Blas na hEireann Irish Food Awards.

Five local producers from the area have been shaortlisted for the prestigious accreditation – which is much sought after by both producers and consumers alike.

The winners will be revealed in Dingle next Saturday (September 30th) and representatives from Corndale Farm and Broighter Gold in Limavady, Ballinteer Farm in Macosquin, Lacada Brewery in Portrush and Glenballyeamon Eggs in Cushendall will make the long journey to County Kerry to find out if their products are among the best in Ireland.

The weekend will also feature a series of networking events and workshops, giving the producers unrivalled access to potential new buyers and markets.

The five finalists are all members of Causeway Coast and Glens Food Network. Established by Causeway Coast and Glens Borough Council, it aims to transform the reputation of food from the area, by acting as a gateway to support avenues and market knowledge.

The Mayor of Causeway Coast and Glens Borough Council, Councillor Joan Baird OBE, said: “I’m delighted to see that our region so well represented at these much-respected food awards. Our Food Network is a terrific example of partnership working, and I know our producers greatly value its support. The provenance of our food and drink is becoming more and more important, and the Causeway Coast and Glens area has much to celebrate in this regard. I wish the finalists all the very best.”

Meet The Finalists

Broighter Gold
Broighter Gold rapeseed oil is a family business, growing one single variety seed on one type of soil.  Oils are pressed to ensure a milder, golden purity. Ran by husband and wife team Richard and Leona Kane, the business is part of the Économusée network, allowing visitors a chance to get a unique perspective on a truly artisan product. Between 2012 & 2016, Broighter Gold won eight Great Taste Awards. In 2015, it was named Enterprise Ireland Home Based Business of the Year and Best New Product (small business) at the NI Food & Drinks Awards 2015.

The Broighter Gold Cold Pressed Pure Oil is a finalist at the Blas na hEireann awards in the Savoury Sauces, Condiments & Pantry category.
Ballinteer Farm

Ballinteer Farm is a third generation family farm dedicated to locally produced, high quality quail meat and eggs. It’s the only quail farm in Northern Ireland.  Birds on the farm are housed in spacious aviaries providing a natural environment with maximum comfort.  The quail eggs are flavoursome with a delicate creamy texture and their meat is succulent with some mild gamey notes. Ballinteer Farm was last year’s Best Food Start Up business at the Grow Make Eat Awards and Artisan Producer of the Year at the Farming Life/Danske Bank Awards.

In the Blas na hEireann food awards, Ballinteer Farm is a finalist in the Poultry category.
Corndale Farm
Established in 2012, Corndale Farm produces top quality, high welfare, free range pork. Based on the outskirts of Limavady, at the foothills of Binevenagh Mountain, it adopts the field to fork approach and full traceability can be ensured in all their products. The farm’s free range charcuterie style products include chorizo, salami, pancetta and air dried meats. Last year, The Irish Food Guide Blog declared it the Best Irish Charcuterie. Proprietor Alastair Crown was shortlisted in both the Young Entrepreneur of the Year category at the Farming Life Awards and Artisan Food Producer of the Year at the Enterprise NI awards. The farm was runner-up in the Henderson Foodservice Flavour of the North competition and shortlisted in the People’s Choice category at the NI Food & Drink Awards.

At the Blas na hEireann food awards, Corndale Farm is a finalist in the Cured Meat and Charcuterie category.
Lacada Brewery
This community owned co-operative brewery was launched in October 2015. Its artfully produced craft beers take their names from landmarks and stories on the Causeway Coast, tying the product firmly with the visitor experience in the area. Last year Lacada was named Best New Brewery in Northern Ireland at ratebeer.com and received a Gold Star from the Guild of Fine Foods. He also received a bronze medal at this year’s Dublin Craft Beer Cup.

Lacada Brewery is a Blas na hEireann food awards finalist in the Beers, Ales, Lagers and Stouts category.
Glenballyeamon Eggs
Glenballyeamon Eggs is a friendly family run business based in the beautiful Glens of Antrim. It’s dedicated to creating the best possible environment for hens, which can then produce delicious free range and fresh farm eggs. The business has won a number of awards over the years, including Great Taste awards in 2016 2017 for its free range eggs.

Glenballyeamon Eggs is a Blas na hEireann food awards finalist for both its free range and barn eggs in the Chef’s Larder category.

For further information about the Foot Network go to www.causewaycoastand glens.gov.uk/foodnetwork. You can also find us on Facebook (CCAG Food Network) or follow us on Twitter @ccagfood.

Straight from the Field to Comber Farmers’ Market

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This October the 5th, the popular monthly Comber Farmers’ Market will celebrate the ‘Harvest’, recognising that all products at the popular artisan food event can be traced back to the field and the earth.
Everything on offer Comber Farmers’ Market is connected to the land, the products available at the market are all reliant on local yield.

The meat from Forthill Farm, Kennedy Bacon and Broughgammon Farm is grass fed; the wheat used for baking by the Krazi Baker, Farm House Treats, Mange Tout Deli and Go Yeast comes from Northern Ireland flour mills and the fruit and vegetables from Horner’s Farm Shop and Helen’s Bay Walled Garden are harvested from local soil.

Locally grown Winter bedding plants will be available from McCutcheon Landscapes.

With free range eggs, fresh fish, chutneys and jams, chocolate, iced coffee, home baked goods and so much more on offer the market gives visitors the perfect chance to support local producers and to really taste the difference.

As well as having the very best fresh produce from across Northern Ireland at the award-winning artisan food event, Comber Farmers’ Market is a great morning out where visitors can meet new people and talk to the friendly bunch of traders before enjoying a morning tea in St Mary’s Church.

As the popularity of Comber Farmers’ Market grows, the town is quickly becoming one of Northern Ireland’s top food destinations, ‘The Home of Great Taste’.

Held in St Marys Church car park of Comber Square the first Thursday of every month from 9am to 1.30pm, Comber Farmers’ Market is well worth a visit.

Car parking is available in nearby public car parks, at Parkway on Killinchy Street and the car park of 1st Comber Presbyterian on High Street.

Find out more about the popular monthly food event at www.combermarket.co.uk or on Twitter, Facebook or Instagram.

LacPatrick Dairy Co-Operative Celebrates Surge in Dried Milk Sales

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Column by Michele Shirlow for Farm Week (21 September)

There was some very significant news last week for Northern Ireland food and drink companies from Gabriel D’Arcy, the chief executive of LacPatrick dairy co-operative at a briefing about the company’s £30 million high-tech milk powder drier complex at Artigarvan in Tyrone.

Mr D’Arcy revealed that the co-operative, formed in July 2015 by the merger of Town of Monaghan and Ballyrashane co-operative in Coleraine, has seen a surge in business –  around 25 per cent – in Britain in the wake of the Brexit vote.

Many food manufacturers there, he indicated, have been taking steps to realign their supply chains especially if there’s to be a hard Brexit and the imposition of tariffs and other bureaucratic obstacles on the import of the powders and other ingredients from established suppliers in other parts of Europe.

Mr D’Arcy is the latest business leader to warn that a complete withdrawal from the EU, including the Single Market and Customs Union, would have adverse consequences particularly for Northern Ireland.

The LacPatrick experience also demonstrates that there are significant opportunities in Britain for our companies arising from the concerns developing among manufacturers there over both short and long term security in the supply of ingredients as well as other products and services they require.

There’s also been a similar warning from Mike Coupe, chief executive of Sainsbury’s, that Brexit could lead to extensive supply chain disruption from possible customs controls that’s “not fully recognised” by the UK government. He added that anything disrupting established food supply chains, currently governed by EU customs arrangements, would be “detrimental”.

Anything that encumbered trade has two effects, it adding cost, and impacting freshness. He presented a grim picture o fresh food left rotting at the British border if strict customs controls for EU goods are put in place after a hard Brexit.

Could Northern Ireland suppliers step up to the plate and plug any developing supply gap?  I believe that we could substantially increase the products we supply to manufacturers, retailers and consumers there.

As our success in national awards such as Great Taste demonstrates, Northern Ireland has the potential to do so. We’ve a vast range of quality food and drink that’s outstandingly tasty, wholesome, nutritious offering great value for money. And the products are exceptionally close to the market. We can supply customers there in a matter of hours.

We clearly need, therefore, to be alive to these opportunities, which demands a much greater engagement with the food and drink industry and consumers in Britain, a key policy thrust for Food NI in our well-received Taste the Greatness action strategic action plan.

We really do need to be involved to a much greater extent in discussions in Britain.  Other regions are actively involved. Scotland, for example, is demanding that the government must urgently set out how it will protect funding for its food and drink, especially fish and seafood, post-Brexit or risk undermining Scotland’s food and drink success story.

What about Northern Ireland?