Five Taste of Ulster and Food NI members have received gongs at the new Georgina Campbell Irish Breakfast Awards in association with Failte Ireland.

The awards showcase both the breakfast ingredients and places to eat the most important meal of the day. Clandeboye Estate Yoghurt won the Dairy section in the Irish Breakfast Foods category.
“Many people will be surprised to hear that this is the only yoghurt made in Northern Ireland but, boy, is it a good one. Free from additives or preservatives, it is blended by hand and cultured very gently over 24 hours in small batches, which helps create an exceptional flavour and texture. It makes a great contribution to a thoughtfully assembled breakfast menu” said Georgina Campbell.

NATIVE by Yellow Door, the MAC (Metropolitan Arts Centre), Belfast was Highly Commended in the Visitor Attraction section.
In her speech, Georgina Campbell said “food and theatre are a happy marriage at this modern café bar and restaurant in Belfast’s impressive MAC arts venue, and the menus read like a Who’s Who of Northern Ireland artisan food and drink production. As would be expected of any enterprise that The Yellow Door puts its name to, it’s big on local, sustainable and home-grown produce (and the famed Yellow Door baking of course), and the food that Simon Dougan and Marianne Hood’s team delivers is vibrant and packed full of flavour.”

Newforge House Magheralin, Co. Armagh won the Guesthouse category.
“Louise and John Mathers are the sixth generation of John’s family to live in this beautifully located Georgian country house. Local and seasonal produce is the philosophy applied to carefully prepared breakfasts featuring freshly baked breads and pastries, a lovely selection of fruits and juices (including local apple juice), organic yoghurt and delicious hot dishes in which Moyallon dry cured bacon and award winning sausages and puddings from Madden’s butchers in Lurgan are the stars of the traditional Ulster Fry – along with the Newforge freshly-laid eggs, collected each morning from the rare breed chickens that peck around the orchard, juicy tomatoes and that Ulster classic potato bread. Other tempting choices include scrambled egg with the famous Walter Ewing smoked salmon, and a vegetarian breakfast is also offered. Great coffee too, and delicious homemade preserves with you toast – a breakfast to relish”.

In the 4 star hotel category, Galgorm Resort and Spa, Ballymena was Highly Commended.

In her speech, Georgina Campbell said “this former gentleman’s residence is one of Northern Ireland’s best known country house hotels. Following major redevelopment, it emerged much larger and more contemporary – and ready to take its place among Ireland’s leading hospitality players .Particular pride is taken in the breakfast offering (‘the renowned Galgorm breakfast’). Depending on the category of your guest room, breakfast service is split between Gillies and the River Room, but both feature an extensive choice of buffet offerings (including organic and ‘healthy’ options) and cooked to order hot dishes. Daily specials are offered as well as the full traditional cooked plate, and (notably in the River Room) the presentation is unusually creative. A real pleasure”.

The Culloden Estate and Spa, Belfast was Highly Commended in the 5 star hotel category
Georgina Campbell said “The Culloden has always taken particular pride in the food served and its provenance. Fine dining in the Mitre Restaurant, overlooking the lough, can be memorable, and the excellent Irish Breakfast that is also served here is keenly anticipated by guests who have spotted that the information supplied in guest rooms includes the Hastings Hotels booklet ‘Food Heritage, Our Little Book of Local Cuisine’ catalogues many of the food and drink producers that the Hastings Group support and makes an interesting read – leading on nicely to the excellent Irish Breakfast experience, with its exceptionally informative breakfast menus and labelled displays of local produce. A great experience all round” said Georgina Campbell.

The Awards were held at the Intercontinental Hotel in Dublin earlier this morning (Wednesday 26th April, 2017).

Article written by Sam Butler

Peter Hannan, Food NI Board member and managing director of Hannan Meats in Moira, Co. Down has been named in the UK’s Food Power List 2017.

Peter was named among chefs, producers and innovators in the ‘50 people shaping the way we eat and drink’ chosen by food experts at the Daily Telegraph. Hannan Meats is a Food NI member company.

The influential team showcased Peter as the ‘Local Hero’ for his contribution of being the first person in the UK to use the salt chamber method for ageing quality beef. In addition to his premium beef, the team recommends Hannan’s unique Moyallon bacon chop. Peter has developed a complex of three chambers using Himalayan salt blocks to age beef, lamb and bacon.

He has twice won the Supreme Champion Award in the UK Great Taste Awards, an internationally recognised showcase of the best food and drink from the UK, Ireland and other parts of Europe. He gained the prestigious award in 2012 for guanciale and again in 2016 for a Glenarm Shorthorn beef roast.

The company, which employs fewer than 50 people at its Northern Irish processing operation has also won more Great Taste Awards than any other producer in the history of the annual competition.

Describing Peter Hannan as “the meat guru”, the panel refers to his business with London celebrity chef Mark Hix and iconic retailer Fortnum and Mason, along with other top restaurants in the UK and Ireland. He also exports the salt–aged beef to France, Portugal and Hong Kong.

He was listed in the Producers and Innovators category with the likes of John Farrand, head of the UK Guild of Fine Foods, which champions producers and independent retailers, Andrew Whitley, a pioneer of sourdough bread and Tim Steiner, founder of Ocado, the online food shop which “changed the way we shop for food”.

Top chefs named by the panel included Fergus Henderson, Rick Stein, Jamie Oliver, Tom Kerridge, Yotam Ottolenghi, Mitch Tonks and Mikael Jonnson.

The panel members were Diana Henry, Xanthe Clay, Suzy Atkins, Stephen Harris, Amy Bryant, Keith Millar and Victoria Moore. Millar, commenting on the list, said it reflected people “are shaping the way we eat, drink and think right now”. It was a “snapshot of who we reckon is currently the most influential in the world of food

Please see below link to the consultation package on the Food Hygiene Rating (Online Display) Regulations (Northern Ireland) 2017. This consultation was originally launched on 28th March 2017 however was temporally suspended on 30th March 2017 to allow amendments that were required in order to make more effective regulations following the compilation of independent research.

The consultation package is available on: https://www.food.gov.uk/news-updates/consultations/2017/fhrs-online-2017

The consultation is now open and will run until Friday 14th July 2017. Any comments should be forwarded to: Executive.Support@foodstandards.gsi.gov.uk

Tourism NI has unveiled the shortlist of nominations for the 2017 Northern Ireland Tourism Awards, in association with Diageo Northern Ireland.

The sought-after awards, which recognise outstanding performers in the tourism industry, will this year be presented over twelve categories including Best Event or Festival experience which is open for public vote.

The shortlist has been drawn up by a panel of judges from entries that came in from all over Northern Ireland, and includes nominations that are contesting in more than one category.

The winners will be announced at a gala ceremony to be held on Thursday 18th May at Enniskillen Castle, the highlight of the annual tourism calendar.

Commenting on the shortlist, Tourism NI Chairman Terence Brannigan said; “This year marks the 39th year of the Northern Ireland Tourism Awards and on the night the event will recognise the hard work and achievements of the people in an industry that continued to transform and to deliver excellent experiences for our visitors in 2016.

“Last year Northern Ireland welcomed record visitor numbers and we also stand proudly on the shoulders of the successful NI Year of Food and Drink, an initiative created and successfully delivered by cross industry partnership. The theme of partnership and collaboration will remain a key focus for the industry moving forward because no matter how small or large the operation, all local businesses and organisations have a lead part to play in growing tourism in 2017 and beyond.”

Paddy McKenna, Commercial Manager Diageo Northern Ireland, commented; “It’s great to see such a diverse mix of tourism and hospitality businesses, organisations and initiatives from right across Northern Ireland shortlisted for these awards. Such variety serves to highlight both the breadth and depth of our tourism offering here and reinforces the continued importance of this industry to our local economy and the community of Northern Ireland as a whole.”

To view the shortlist, purchase tickets and to vote for this year’s Best Event or Festival visit www.nitourismawards.com

Fresh fish will be the order of the day when the Ulster Chowder Cook Off competition comes to Ballycastle again this year!

The search to find the best seafood dish takes place on Monday 29th May during the Rathlin Sound Maritime Festival.

With 10 places up for grabs, there’s still time to enter before the deadline on the 15th May. To find out more and to sign up, go to the Ulster Chowder Cook Off Competition Facebook page (www.facebook.com/ulsterchowdercookoff) or www.rathlinsoundmaritimefestival.com.

The event is a chance to celebrate fabulous local fish produce, cooked to perfection by chefs from all over Ulster who think they have the recipe for success.

Adding her support, the Mayor of Causeway Coast and Glens Borough Council, Alderman Maura Hickey, said: “The Rathlin Sound Maritime Festival is a fantastic celebration of our nautical heritage so where better to host this seafood themed competition? The Causeway Coast and Glens continues to lead the way as a ‘foodie’ destination, thanks to our local producers, high quality eateries and our growing food tourism industries. The Cook-Off brings together all of these elements and provides a great opportunity for chefs to showcase their talents.”
All the action takes place in front of an audience in the seafront cookery theatre, and will be compered by Wendy Gallagher from Causeway Coast Foodie Tours.

Entries will be judged by Eimear Mullan, from Thyme &Co in Ballycastle, Sharon Machala from Food NI and Karen Marran from North West Regional College.

For the participants it’s all to cook for, as the winner will be sponsored to attend the All-Ireland Cook Off in Kinsale, County Cork next year.

The Ulster heat was held during the Festival for the first time last year, with Pol Shields, from Upstairs at Joes in Cushendall emerging victorious and attending the All Ireland Chowder Cook off in Kinsale!

Following on from four very successful Rathlin Sound Maritime Festivals in Ballycastle the steering committee are currently in the process of developing the itinerary for this year’s festival.

One section which we are very keen to develop further is the potential to showcase our locally caught seafood, our local artisan produce and promote the many fantastic businesses within the area that carefully source, prepare, cook and present maritime themed dishes.

We want to establish a partnership to assist in the promotion of your business through our Cookery Theatre, during the festival on Sat 27th May and Sun 28th May, lasting roughly 30 minutes, we believe that this is the perfect opportunity for you to actively market your business, products, staff and menus to a captive audience.

The committee are passionate about promoting the area’s great food, fantastic businesses in one of the most scenic parts of Ireland.

Compere for the cookery theatre will be the fabulous Caroline Redmond of ‘North Coast Walking Tours’

Visitors to the festival will be able to delve into the wealth of fantastic food knowledge that our demonstrators have to offer at the theatre.

Sponsored by Causeway Coast and Glens Food Network, supporting local producers and showcasing local produce.

The Festival is a great opportunity to bring people together to celebrate our unique culture, heritage and local produce in the most positive of ways, a celebration of everything that is wonderful about this magical part of the world in the heart of the Causeway Coast and Glens, the music, the people, the scenery, the craftsmanship, the culture and unrivalled locally sourced produce.

We can accommodate approximately 8 demonstrations, of which should be approx 30 mins plus 15 mins prep time and 15 mins clean up time.

Saturday 27th May Demo Slots between 12noon and 3pm

Sunday 28th May Demo Slots between 12noon and 3pm

If you have any questions please do not hesitate to get in touch.
If you are interested in getting involved and supporting something special which promotes the Causeway Coast and Glens and everything it has to offer to a wider audience please send an expression of interest to, info@naturallynorthcoastandglens.co.uk