Top Chefs To Join Primrose Derry

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A former Irish Chef of the Year and one of Ireland’s top pastry chefs have joined Primrose as it opened in new, expanded premises on the Strand Road in the Maiden City.

Derek Creagh – who won Chef of the Year at the 2015 Georgina Campbell Awards – is to take up the position of Head Chef, while Monto Mansour has been appointed as Head Pastry Chef.

Mr Creagh was previously head chef at Harry’s, whose Portstewart restaurant Harry’s Shack won Irish Times Restaurant of the Year in 2014, as well as at Deane’s in Belfast, which was Michelin-starred during his time at the restaurant.

He has worked in a number of other Michelin-starred restaurants including Heston Blumenthal’s The Fat Duck, Chez Bruce, The Square, Putney Bridge.

Donegal born and bred, Mr Creagh is known for his modern and innovative approach to cooking, which he pairs with the strong commitment to local quality produce which Primrose is renowned for.

He and Monto Mansour have worked together for more than ten years, moving together from Deane’s in Belfast to the Salty Dog in Bangor, then Harry’s and now Primrose.

The husband-and-wife team behind Primrose, Ciaran and Melanie Breslin, first started selling cupcakes made by baker Melanie in Ciaran’s butcher shops.

They opened their first Primrose in Derry with four members of staff in 2012, and now employ 80 people across two sites, Atlantic Quay and Strand Road, under the supervision of general manager Shelley McLaughlin.

Primrose won Best Casual Dining in Co Derry in the Restaurants Association of Ireland awards, and is the north west’s current restaurant of the year.

“I’ve got to know Ciaran and Melanie over the last six months,” said Mr Creagh, “and I’ve been impressed by their straightforward talking and their hard work and determination.

“I’m delighted to be taking up the position as head chef in Primrose. It’s exciting to be associated with something new, and I’ve no doubt it’ll be successful. Derry has really moved on in terms of food, we have so many good places to eat out now and we are becoming known for our restaurants. Primrose will be another reason for people to stop in Derry,” added Mr Creagh.

The new Primrose – which opens on 16 November – will include a restaurant and cocktail bar, as well a delicatessen and coffee to go.

The famous ‘scratch bakery’ – where all of Primrose’s bread and cakes are made fresh from scratch, every day – will also move on site.

A selection of breads and patisserie items, as well as delicatessen from Breslin’s butchers, will also be on sale to take out for the first time.

“We’re delighted to welcome Derek and Monto onto the staff of Primrose,” said Ciaran Breslin.

“This is our first venture into night-time eating, and we’re confident that with chefs of such calibre on board Primrose will continue to grow from strength to strength. We’ve been able to grow from four staff to 78 in five years, and that shows the appetite there is in Derry for quality food made from local produce, and also the potential that’s in this city to succeed as a small business,” said Melanie Breslin.

“Derry’s become a real food destination, and it’s wonderful to be part of that.”

Walled City’s new brew to lay siege to the senses after 300 years

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Derry’s newest craft beer which is literally steeped in the history of the city dating back 300 years, is being launched on the banks of the Foyle this weekend as part of the Slow Food Festival taking place in Guildhall Square on Saturday and Sunday, October 7th and 8th.

Walled City Brewery has developed its ‘1689’ Mumm ale from an extraordinary recipe dating back to the Siege of Derry and it will be officially unveiled during the exciting new festival organised by Derry City and Strabane District Council as part of Slow Food Week.

This year’s festival will be held on October 7th and 8th from 12 noon-6pm and it will incorporate local craft beer demos and tastings as well as showcasing the region’s finest artisan produce and the culinary flair of some of its most talented chefs and brewers who will be joined by renowned eco-chef and food writer, Tom Hunt for the two-day celebrations.

Aeidin McCarter, Head of Culture with Derry City and Strabane District Council, congratulated Walled City Brewery on offering an authentic taste of the North West by crafting food and drink products linked to the history of the city.

She added: “’1689’ continues to tell the story of our historic city as an international tourism destination in a very unique and innovative way which also plays a key role in firmly placing this region on the visitor map for our award-winning ‘LegenDerry and local’ food and drink offer.”

James Huey, owner of the Walled City Brewery, will launch the ground-breaking new craft beer at a gala private function on Saturday evening in the CCA (Centre for Contemporary Art) overlooking the City Walls. However, festival-goers will also be able to sample the earthy botanics of the historic tipple in the Craft Beer Garden located in Guildhall Square during the day.

The experienced Head Brewer was fascinated to discover the existence of a heady 17th Century beer reportedly found in the home of Governor George Walker during the Siege of Derry, while embarking on research into the city’s brewing and distilling heritage.

The Siege Diaries housed in the city’s archives document a potent tonic infused with around 77 soothing herbs and spices, many of which are either now extinct or declared poisonous by the World Health Organisation.

As James Huey explained, this special brew appears to have been an elixir to treat a range of ailments including ‘lingering distemper’ and toothache and was not intended to be drunk for pleasure. The ancient recipe also bizarrely had 11 uncooked eggs added at the end of the fermentation process but that is definitely not replicated in the well refined new product which does not claim to have any medicinal properties.

The Head Brewer explained that while the modern day aperitif version may still remain potent in terms of its alcohol content, it should go down the hatch – in moderation – a lot more smoothly than the unique concoction which was brewed at the time of the Siege.

Using all local ingredients including water drawn from a well close to the site of the famous breaking of the boom on the River Foyle which ended the blockade, ‘1689’ will be largely aimed at the tourist market and visitors seeking a “taste of Derry”.

The experimental stage posed an interesting challenge for Walled City Brewery and the local Foodovation Centre who worked closely as development partners on the prototype which was several years in the planning.

James Huey and Brian McDermott, manager of the Foodovation Centre, spent 15 months perfecting the first alcohol product to be developed at the state-of-the-art new food technology facility which opened at North West Regional College last year.

James revealed that while the original Siege ale had an alcohol content of around 13% and was preserved in stoneware bottles, the newly created Mumm-style beer will be around 10 or 11%, which is still significantly higher than the average 4% for most beers brewed here.

James said: “Obviously we can’t say there are any health benefits, we are redefining the liquid to a modern palate. People are not going to be having a pint of ‘1689’, it comes from a category of beer called barley wines and is more like an aperitif.

“I am delighted we can deliver a product that the city can be proud of, that is immersed in history and it reflects the fantastic larder of local ingredients that we have in the North West. This is very much a collaborative approach with Brian McDermott though the Foodovation Centre at North West Regional College and the Council, who have helped and supported throughout in launching this new product and getting it to market. It has taken a lot of time and effort and hopefully it will be rewarding.”

Brian McDermott, manager of the Foodovation Centre, said he was also delighted that what had been a very exciting new product development, had finally come to fruition. “It will be very much a real provenance piece in terms of telling a story pivotal to the city’s history. It is a very unique and very innovative product to hit the market and we are extremely proud to be a strong academic partner in showcasing the collaboration between industry and the College which is working so well through the Foodovation Centre.”

The Slow Food Festival is organised by Derry City and Strabane District Council with funding from 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.

For full details on the Slow Food demonstration programme including brewing master-classes, harvest market, street food and free family-friendly activities in Guildhall Square including Kidz Farm and smoothie bike machine, visit www.derrystrabane.com/food

 

 

Image: James Huey raises a toast to the Walled City Brewery’s new ‘1689’ beer inspired by a recipe dating back to the Siege of Derry, which is being launched as part of Derry City and Strabane District Council’s Slow Food Festival.

 

BBC Good Food Show Belfast To Showcase Local Product

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Another highlight in the food and drink calendar here opens its doors at the Waterfront Conference Centre in Belfast on Friday 10th November. The BBC Good Food Show is a spectacular three-day event showcasing the very of local produce and many of the UK top chefs.

Food NI is delighted to be involved again with the coordinator of what is probably the most important food and drink show franchise in the UK. We contributed to the success last year when the show was held here for the first time and have been involved again with River Street Events, the organisers, to ensure the attendance this year will be better than in 2016.

Dozens of local food and drink companies will be showing, sampling and selling their superb products. It will be the biggest food and drink event this year beyond our own fantastic Food NI Pavilion at the RUAS in Balmoral Estate.

Our support for this hugely important foodie event has included lobbying the organisers and Belfast City Council to secure a licence for alcohol exhibitors to sell their products to visitors, this was an issue last year that excluded producers of craft beers, ciders and spirits from the show.

We have, of course, a very vibrant cluster of companies producing innovative beverages including over 30 craft breweries. Our cider producers have also won a string of international awards as well as the well-deserved acclaim from cider experts. And our gin, whiskey and vodka producers are also making an impact in markets beyond these shores.

Alcohol exhibitors will now be able to sell through an onsite off licence located close to the exhibition stand space.

This is a significant development for the show, which is set to attract over 12,500 foodies and will feature a new and improved floorplan with the addition of a spacious ground floor hall showcasing local products.

Top chefs taking part will also be cooking with as many local products as possible. Included in the distinguished line-up of top chefs are the famed Michel Roux Jr, the Hairy Bikers, Nadiya Hussain, John Torode and, of course, our own food ambassador Paula McIntyre.

BBC Good Food in Belfast really is an event that foodies here just cannot afford to miss. It will showcase the very best that producers here have to offer and provide opportunities to visitors to talk to the people behind our original and award winning produce and to hear their often inspirational stories especially against the background of growing interest among consumers in food provenance and transparency.

It’s a tremendous opportunity to experience the commitment of local food and drink producers to wholesome and innovative products, which are increasingly attracting sales in Britain and further afield. Food and drink remains our biggest manufacturing industry that’s continuing to grow steadily in terms of sales, exports and employment. And, of course, benefits our farming industry immensely.

So, grasp the opportunity that BBC Good Food Show provides to sample the superb products from this hugely significant local industry.

Willowbrook Foods ‘top of the crops’ at UK Food Manufacturing Awards

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County Down-based vegetable and salad business Willowbrook Foods has been named the UK Fresh Produce Manufacturing Company of the Year at the UK Food Manufacture Excellence Awards (FMEAs).

Based on the shores of Strangford Lough, Killinchy and established in 1968, Willowbrook Foods is Ireland’s largest bagged salad processor and supplies some of the UK and Ireland’s largest retail, ingredients manufacturers and foodservice providers.

Under the leadership of founder and Managing Director John McCann MBE, the business has achieved impressive growth in recent years. Turnover has climbed from £21.2M in 2015 to £25M last year and £28M in the 2017 financial year. The company’s turnover currently stands at £33m year to date.

The FMEAs’ independent judging panel praised Willowbrook Foods’ double-digit turnover growth and export success.

Managing Director John McCann MBE said:

“We are delighted to have been honoured with this award as we were up against firm competition from food companies from across the UK. An accolade such as this is reassurance to our customers that our product range is of the highest quality and proof of the ambitious nature of our business.”

“We remain focused on growing our presence across the UK and Ireland by delivering the very best in fresh foods, from mashed potato to bagged salads, prepared vegetables to salad bowls. Innovation is at the core of our business as we seek to create convenient, high-quality solutions to meet the needs of the retail and foodservice sectors.”

The company’s achievements were celebrated in front of hundreds of food industry guests, as Colin Stanley of Willowbrook Foods collected the award from Jon Poole, chief executive of the Institute of Food Science & Technology. They were joined on stage by awards host, English Rugby Union cup winner and former team captain, Matt Dawson.

The annual FMEAs, organised by William Reed’s Food Manufacture Group are in their 17th year and have become the premier showcase for British food and drink manufacturing excellence.

BBC Good Food Show Belfast

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The BBC Good Food Show returns to the food-loving city of Belfast from 10-12 November at the Belfast Waterfront. See an amazing line up of top chefs and experts cooking LIVE in the Big Kitchen, be inspired by interviews and get up close and personal in book signings with your favourites!

See Your Favourites Cooking LIVE
NEW this year we’re joined by family favourite Nadiya Hussain and Michelin master Michel Roux Jr, plus John Torode and theHairy Bikers are back cooking LIVE in the Big Kitchen!

Be Inspired In A FREE ‘Eat Like a Local’ Session
Enjoy an additional FREE ‘Eat Like a Local’ session in the Big Kitchen as part of your day. Discover more from local restaurant Ox with chef Stevie Toman (Friday), pick up tips fromForestside Cookery School with chef Stephen Jeffers (Sat) or learn more from chef Chris McGowan of restaurant Wine and Brine.

The Whisky Blending Lab
Learn the art of blending in The Whisky Blending Lab. Our expert will guide you through this art form and help you come up with your very own blend, which you’ll get to take home in a miniature bottle.

Taste The Greatness
Learn from the experts in the Taste the Greatness Experience presented by Discover Northern Ireland – we’re excited to be joined by local restaurateurs, Great Taste winners and a fantastic line-up of regional food and drink producers.

Eating & Drinking
This year we’re back with even more options for eating and drinking at the Show. From the BBC Good Food Pop-Up Restaurant to Afternoon Tea, there’s something to suit all tastes. Plus discover new street food vendors including Linen Hill, Pheasant Hill Farm and The Fancy Fox.

Cooking up a storm for Causeway Coast and Glens Restaurant Week

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Chefs across the Causeway Coast and Glens are preparing to cook up a storm during Restaurant Week.

Following its inaugural success last year, the event returns from November 11th – 19th, offering nine-days of fabulous food and drink experiences.

With a range of quality restaurants, food tours, artisan markets and local producers, the Causeway Coast and Glens has all the right ingredients. A Game of Thrones inspired menu, a lesson in paella-making and guided whiskey tasting are just some of this year’s highlights.

The event was officially launched in the apt surroundings of Dunluce Castle, by the Mayor of Causeway Coast and Glens Borough Council, Councillor Joan Baird OBE, and representatives from the Borough’s hospitality sector.

Speaking afterwards, the Mayor said: “Dunluce Castle is home to arguably our area’s most famous kitchen, which according to myth fell into the sea during a storm hundreds of year ago.  With its combination of history, legend and a stunning cliff-edge location, I was delighted to join with some of our local chefs and tourism operators to launch Restaurant Week against this iconic backdrop.

Chefs will be working hard in kitchens right across the Borough to create memorable dining experiences and I’m delighted to see the Causeway Coast and Glens establishing itself as a ‘must-visit’ foodie destination.”

Kerrie McGonigle, Causeway Coast and Glens Borough Council’s Destination Manager, said: “Restaurant Week aims to celebrate our fabulous foodie scene, and our trade partners have come up with an exciting range of theme nights, speciality menus and tasting sessions. We’re delighted to be working in partnership with them as we showcase the best of local produce and exciting culinary experiences. All of this combined with our warm welcome and stunning scenery means there has never been a better time to visit.”

If this isn’t enough to whet your appetite, Restaurant Week will coincide with Atlantic Sessions. Winner of the Tourism Innovation award at the Northern Ireland Tourism Awards earlier this year, the music festival offers intimate gigs from an unrivalled line-up of performers. It runs in venues across Portrush, Portstewart and Portballintrae from November 16th – 19th. Go to www.atlanticsessions.com for full details.

To keep up to date with the latest news about Restaurant Week, including information about accommodation and visitor attractions across the Causeway Coast and Glens, go to www.visitcausewaycoastandglens.com, follow us on Twitter @VisitCauseway or find us on Facebook at Visit Causeway Coast and Glens.