Multi-award-winning Salt Kitchen in Banbridge is celebrating a major double milestone – 10 years in business and one successful year in its expanded new home at The Boulevard.

Following a landmark relocation last year, the restaurant doubled in size, moving just metres within the outlet mall to a striking new 175-seat space. The expansion has proven transformational, delivering an exceptional year of trading and firmly positioning Salt Kitchen as one of Northern Ireland’s leading hospitality success stories.

The move allowed Salt Kitchen to elevate its offering across every touchpoint – from enhanced interiors and expanded seating to greater kitchen capacity and menu innovation. Over the past year, the larger space has enabled the team to introduce new seasonal dishes, curated tasting experiences, and popular supper clubs, while maintaining its commitment to premium local produce, fresh seafood, and quality meats.

The expansion also saw the creation of 15 new jobs, bringing the team to 45 strong – reinforcing Salt Kitchen’s commitment to investing in people, service excellence, and the local economy.

Gary Scott, Chef/Director of Salt Kitchen, said: “Reaching ten years in business is something we’re incredibly proud of. Moving into our new space last year gave us the platform to grow properly – creatively and commercially. The past year has exceeded expectations, and it’s given us real confidence as we look to the future.”

With strong trading performance and continued demand, Salt Kitchen is now exploring further opportunities for growth as it builds on a decade of success.

As members of Food Heartland and Food NI, Salt Kitchen continues to champion Northern Ireland produce while attracting diners from across the region to The Boulevard and neighbouring Omniplex, who are also celebrating ten years in 2026 – further strengthening its reputation as a true destination restaurant.

Salt Kitchen invites customers, media and the local community to celebrate this milestone and experience the next chapter of dining at The Boulevard. Bookings can be made online at: https://www.saltkitchenbanbridge.co.uk

Congratulations to Charlotte Noren of the recently-opened Beau restaurant in Belfast on being awarded a coveted Michelin Bib Gourmand award. Beau is the sister restaurant of Taste of Ulster member, EDO

Bib Gourmands are given to establishments considered by inspectors to do high-quality food at more accessible prices. Retaining their Bib Gourmands are Wine and Brine, Noble, Deane’s at Queen’s, Waterman, EDO, mr Deane’s and Home.

The awards were held in Ireland for the first time at a ceremony in Dublin on Monday 9^th February, 2026

Ox and The Muddlers Club have both retained their one star status. Also recommended in the Guide are James St, Yugo, Ora, Saga, Stove Bistro, Cyprus Avenue, Fontana, Artis by Phelim O’Hagan, Browns, Bonds Hill and the Bucks Head.

The Regency, Belfast holds a Michelin key.

Business Class passengers on Aer Lingus international flights and those of other
travel operators are enjoying premium snacks from recently established Turas
Pantry, an innovative sister enterprise of Armagh’s multi-award-winning Burren
Balsamics, a FoodNI member

Richhill-based Burren Balsamics, a family business led by entrepreneurial founder
Susie Hamilton Stubber and top international chef Bob McDonald, a MasterChef of
Great Britain, is building on a successful track record of smart ideas in original
vinegars and other condiments through the investment in Turas Pantry.

Burren Balsamics, which has a host of UK Great Taste Awards and a lengthy
customer base that includes iconic stores such as Harrods in London, has identified
significant new business opportunities in the booming global travel industry,
especially with airlines and other transport providers.

To develop the new business opportunities, Turas Pantry has been created
specifically as a premium travel food brand, rooted in Ireland.

Sales and marketing specialist Iona Hamilton Stubber, Susie’s daughter and the
talented designer of the new company’s branding and merchandising, explains: “We
chose ‘Turas’, the Irish word for journey, as the identity of the sister company and for
unique products

“We are on a journey with the new company, and Turas Pantry is on a mission to
elevate the travel experience with thoughtfully crafted, single-serve snack boxes,
dressings and foodservice foods, made using high-quality and mostly local
ingredients.

“We’ve created new biscuit and chutney snack boxes, for instance, for premium
classes that offer artisan taste experiences for curious travellers. Changing with the
seasons, we aim to surprise and delight by creating new and tasty handcrafted
flavours every few months.
 
“Rooted in local provenance and inspired by the spirit of journey, we want to bring
artisan flavours to every mile. We plan to partner with other small-batch producers
here who share our commitment to quality, taste and provenance, and while Ireland
will always be also home, our curiosity will take us to far-flung kitchens in search of
different ingredients that offer excellence and innovation.

“We practise thoughtful sourcing and keep our packaging eco-conscious where
possible,” she adds. “Burren Balsamics, of course, has a longstanding track record
of successful recycling ingredients and waste elimination,” explains Iona.

Turas Pantry, launched late last year, has already attracted the attention of major
international transport operators in the air and on the ground. And orders are starting
to be received.

“We are proud to have our premium snack boxes and dressings already served on
Aer Lingus Business Class international services and on Etihad Business Class, the
latter specialising on flights to the Middle East. Furthermore, Aer Lingus Economy, is
offering our original products through our buy-on-board sister brand, The Artisan
Travel Pantry.

“Whether at 35,000 feet or on-route to somewhere new, we hope to nourish, delight
and connect travellers with a sense of place, craft and care,” Iona says.

Turas Pantry has clearly been carefully thought through with a strong focus on the
island of Ireland. Seasonal complementary boxes are served in the Aer Lingus
Business Class cabins, with designs and products keeping ideas fresh. Single serve
dressing bottles and bulk dressings are already flying away to key business centres
in the Middle East such as Dubai.

The Artisan Travel Pantry’s buy-on-board products include a cheese, crackers and
chutney box – that Iona adds is “perfect to enjoy with a glass of wine at 35,000 feet!
“We are grateful and thankful to be working with our trusted airline partners and
excited for the future of the new brands,” she adds.

Formed in 2014 by Susie Hamilton Stubber, an experienced chef, Burren Balsamics,
the parent company, has a lengthy record in crafting premium pantry products using
the finest local ingredients. “Our extensive portfolio of products is thoughtfully infused
with premium flavour, artisan expertise and local Irish Ingredients,” continues Iona.

A specialist in innovative culinary vinegars, Burren Balsamics, for instance, teamed
up with Old Bushmills Irish Whiskey in Co Antrim to create a unique taste experience
that was launched appropriately for St Patrick’s Day back in 2004.

Balsamic Vinegar of Modena was matured by Burren Balsamics in Bushmills
Whiskey barrels for three years. The vinegars are perfect to pair with cocktails,
marinades and dressings.

Burren Balsamics continues to supply an innovative range of vinegars and
condiments to customers throughout the UK, Ireland and further afield. It has won
significant business from Mexico to the United Arab Emirates. Other significant
markets now include the US. It has an extensive network of major customers
providing repeat business throughout Great Britain and the Republic of Ireland.

“We love to champion Ireland’s unbeatable produce, including fresh fruit, as we
carefully infuse small-batch balsamic vinegars with local ingredients,” continues Iona.