The wait is finally over as Belfast’s coolest new hotel opens its doors. Following a VIP launch party on Friday 14th October, Bullitt Belfast will welcome its first guests this weekend.

Named after the Steve McQueen movie of the same name, Bullitt Belfast is a vibrant new concept from the Beannchor Group that will provide a cool new space for people to work, play and stay in the heart of the city.

Entrance to the contemporary new hotel is via Church Lane, through the Bullitt Courtyard and onwards into a lively ground floor space, featuring three bars (including Baltic, NI’s first ski-themed bar) as well as a 58-seater restaurant, called Taylor and Clay and an Espresso bar.

Bullitt features 43 stylish bedrooms, with accommodation available in three options with double rooms ranging from compact to spacious. The hotel will host an eclectic events calendar and its versatile private events space called The Good Room will be an exciting new space for events in the city.

The £7million development from the Beannchor Group – the people behind the award-winning Merchant Hotel, Little Wing Pizzeria, National Grand Café and The Dirty Onion – has created an exciting new social hub, located on the doorstep of Belfast’s social and shopping district.

Blurring the lines between work and play, this urban playground will be the perfect hangout spot, with a relaxed atmosphere and laid back sophisticated vibe. Bullitt’s no-nonsense philosophy means they’ve ditched the over-the-top extras so that they can deliver a quality service with no hidden costs.

Rooms are available to book now at www.bullitthotel.com, starting from £120.
Stay up to date with all of the Bullitt news on the Bullitt Facebook page, facebook.com/bullittbelfast or follow Bullitt Belfast on Twitter @BullittBelfast

Northern Ireland artisan companies enjoyed their best ever year in the latest Blas n hEireann, the Irish National Food Awards, which are held annually in Dingle, Co. Kerry as an integral part of the hugely successful week-long food and drink festival in the picturesque village.

While Northern Ireland companies won more awards than ever before in the nine years of the event, which was launched by Kerry-based businessman and devoted foodie Arty Clifford and which he continues to lead with great enthusiasm and dedication, it was the cider makers who came out on top. Their success at Dingle strengthens Northern Ireland’s reputation as the leading cider region on the island.

Arty Clifford, Blas na hEireann founder, adds: “It’s been a tremendous year for Northern Ireland, the best to date. The region has a great track record of success in the awards, and I hope that the achievements this year will encourage a great many more to enter products in 2017, the 10th anniversary of the launch of the all-Ireland awards.”

The Blas success follows a month after Northern Irish cider makers swept the boards in the cider category in the highly influential Irish Quality Food and Drink Awards (IQFA) in Dublin.

At Blas, two local cider companies – Tempted? from Lisburn and Craigavon’s Mac Ivors – shared the Best Artisan Award sponsored by Bord Bia, the Republic of Ireland’s food body. It was the first time that this award was shared in the competition and the only major award for Northern Ireland.

The two companies also shared the Best New Product Award – Tempted? for its recently launched Elderflower Cider and Mac Ivors for Plum and Ginger cider. Northern Ireland’s reputation as Ireland’s most successful region for cider was further demonstrated by a gold award for Armagh Cider Company’s Doyle’s Summer Fruit. And Loughgall’s Long Meadow gained silver for its Blossom Burst cider.

Tempted and Mac Ivors also shared the Best in Ulster Award. Tempted gained a prestigious platinum award in IQFA last month.

Davy Uprichard, founder of Tempted? Cider in 2009, says success in Dingle will help the small business as it seeks to boost sales particularly in the Republic of Ireland. “Blas has an influence on retail buyers and has increased awareness of our range of ciders in the Republic, a market we are keen to grow sales. We’ve also gained a new business partner, Quintessential Brands in Dublin, one of the most dynamic and successful in Republic in the spirits, beers and cider’s category and this has been a major boost for us.”

The outstanding quality and flavours of Northern Ireland cider, mostly produced from Armagh Bramley apples, have won acclaim from top cider experts such as Pete Brown in Britain.

He says that what sets most Northern Ireland cider makers apart is their focus on using 100% pure apple juice. In many other regions, including Somerset and Devon, cider is produced from concentrates.

Overall, 20 major awards including almost 17 golds were won by Northern Ireland companies, mostly artisan enterprises, and including Cavanagh Free-Range Eggs of Newtownbutler in Co. Fermanagh. Cavanagh was voted the Chefs’ Larder Choice by a panel of expert judges including chefs, retailers and food writers.

Michele Shirlow, Food NI chief executive and Farm Week columnist, congratulated the Northern Ireland companies on their success, saying: “It’s great to see so many of our companies, particularly smaller enterprises, winning major awards along with gold, silver and bronze medals in what is now the island of Ireland’s biggest and most respected awards, which will open the door to greater business success with retailers.”

Several Northern Ireland companies were represented at the prestigious event including Lisburn’s Passion Preserved, Made with Love from Donaghadee, Tempted Cider?, Neary Nogs Chocolates from Newry, Cavanagh Free-Range Eggs of Newtownbutler, Kennedy Bacon, Omagh, Burren Balsamics, and Glastry Farm Ice Cream of Kircubbin. Harnett’s Oils from Waringstown had a stand in the busy festival market. They were supported by celebrity chef Paula McIntyre.

Almost 3,000 products were entered by food and drink companies from Northern Ireland and the Republic of Ireland for blind tasting by a panel of expert judges including chefs, food writers, retailers, business people and academics. Over 40 awards were won by Northern Ireland food and drink companies.

Northern Ireland’s golden stars at Dingle

Armagh Cider Company, Craigavon for Doyle’s Summer Fruit Cider;
Burren Balsamics, Richill, county Armagh for Bramley Apple Infused Balsamic Vinegar;
Clandeboye Estate Yoghurt, Bangor, Greek Style Yoghurt;
Corn Dolly Bakery, Newry, county Down for Large Floury Baps and Rich Fruit Cake
Donnybrewer Butter, Eglinton, county Derry for Garlic and Chive Butter;
Erin Grove Preserves, Enniskillen, county Fermanagh for Sour Cherry and Cracked Black Pepper Fruit for Cheese;
Glastry Farm Ice Cream, Kircubbin, county Down for Apple Schnaps Sorbet;
Gourmet Marshmallows, Coleraine, county Derry for Lemon Meringue Marshmallow;
McErlain’s Bakery, Magherafelt, county Derry for SuperValu and Centra Sean Brown’s Soda
Orchard Organics Portadown, county Armagh for Organic Raspberry Jam;
Papas Minerals, Bangor, county Down for Traditional Clover Cordia
Pop Notch, Dungiven, county Derry for Spar Select Sweet chill, Caramel and Lime Popcorn and Spar Select Butter Popcorn;
Quinn’s Gelato, Cookstown, county Tyrone for Hazelnut Gelato
Western Brand Poultry, Lisnaskea, county Fermanagh for Garlic and Herb Spatchcock Chicken; and
White’s Oats, Tandragee, county Armagh for Aldi Kavanagh’s Porridge Oats in Golden Syrup

Cavanagh Free-Range Eggs from Newtownbutler, county Fermanagh was also named as The Chef’s Larder Choice.

In addition, Northern Ireland companies collected 13 silver and a similar number of bronze awards.

The borough of Armagh City, Banbridge and Craigavon is the Food Heartland of Northern Ireland. An area characterised by a rich environment of good agricultural land, making it the natural home to an abundance of specialist artisan food & drink producers as well as household names including: Tayto, Avondale Foods, Moy Park, Irwin’s Bakery, Cottage Catering, Linwoods, White’s, Fane Valley and Wilson’s Country. The borough is also home to 2 of the 3 world renowned, PGI (protected geographical indication) products in Northern Ireland, namely Lough Neagh Eels and Armagh Bramley Apples.

Northern Ireland’s Year of Food & Drink 2016, in partnership with Tourism NI and Food NI, has provided the unique opportunity to shine a spotlight on the Food Heartland. Led by Armagh, Banbridge and Craigavon Borough Council yearlong initiatives, aiming to encourage innovation and entrepreneurship within the agri-food sector as well as to enhance the tourism experience and expand local agri-food exports, have included; The first Food Heartland Awards, The Food Heartland Export Support Programme which supports food and drink producers to link to new customers outside of Northern Ireland, the set-up of a Food Heartland Forum consisting of partnerships with key influencers, experts and opinion leaders to help drive the Food Heartland brand forward as well as champion the passionate producers and quality creators from across the borough.

Roger Wilson, Chief Executive for Armagh, Banbridge and Craigavon Borough Council said;
“Throughout 2016 we have worked hard to promote our borough as the Food Heartland of Northern Ireland. Working with key partners such as Food NI we have utilised the NI Year of Food and Drink to shine a spotlight on the high quality, great taste of our products alongside the innovative people who work within our agri-food sector. We are delighted that the Food Heartland brand is now widely recognised across the borough, and further afield, as a brand of excellence and to see our agri-food sector, an important sector in our economic development strategy, looking to the future, to new customers and markets.”

Lord Mayor of Armagh City, Banbridge and Craigavon Borough, Cllr Garath Keating, added:
“The Food Heartland initiative has been a fantastic platform to showcase our thriving agri-food sector, not just locally, but on a global scale. The NI Year of Food has been an excellent catalyst to help out passionate and innovative food and drink producers to build confidence in their business and to encourage them to utilise all the support provided by council to take their businesses to the next level. 2016 has been a magnificent year and I am delighted to say that this is only the beginning for the Food Heartland.”

For further information on the Food Heartland visit www.foodheartland.com or follow the conversation on Facebook: Food Heartland and Twitter @FoodHeartlandNI

Ground Espresso Bars is delighted to reveal the winner of the recent Ground Espressions photography initiative. Northern Ireland’s largest independent coffee chain set out at the start of summer to capture the best Ground-related pictures and local Ballymena man, Connor McCullough has taken home the top prize for his entry.
Thanks to his candid picture, Connor has won a weekend in New York City, courtesy of Ground Espresso Bars. In addition to this, Connor will take home the ultimate coffee-lovers kit and will be featured in the chain’s forthcoming coffee table book along with the other shortlisted finalists.

Connor’s winning photo depicted how he spends his time in Ground Espresso Bars, a place he now calls the ‘coffee soundtrack’ of his life. A favourite hangout, Connor had his first date with his then girlfriend at Ground Espresso Bars Ballymena, the pair went on to be married and even popped into their local store for photos on their wedding day. Keeping their love for Ground Espresso Bars in the family, their baby daughter is now a regular of the store.
Connor McCullough, winner of the Ground Espressions competition said; “We are over the moon to have won this initiative. From first dates to first sips, Ground Espresso Bars is a huge part of my life and my family’s life. They are an exemplary business pioneering kindness, friendliness, and excellent speciality coffee in Northern Ireland’s local coffee scene. We’re extremely grateful for this opportunity to getaway to the USA!”

Connor’s picture will now take pride of place in the Ground Espresso Bars’ coffee table book in the good company of the other shortlisted photographs. The book will feature photos from the following finalists: Gemma Kerr, Hilary Hire, Pascal Diamond, Keavlynn Tully, Sarah Waugh, Edita Mikutenaite, Laura Elliott, Kathryn Jamison and Anne-Marie Wallace Dalzell.

The Ground Espresso Bars coffee table book is due to hit the company’s shelves and the online store just in time for Christmas. Net proceeds from sales of the book will go to the company’s next global philanthropic initiative which is due to begin in 2017 following the success of Ground Espresso Bars’ Honduras Project.

Ground Espresso Bars Director, Karen Gardiner said: “We were delighted to see that everyone from photography amateurs to serious snappers got involved in capturing their coffee moments in the Ground Espresso Bars community across Northern Ireland. We are looking forward to publishing these in our debut book this year to help raise funds for our next coffee charity program.”

The limited edition Ground Espresso Bars coffee table book is due for release in winter 2016 and will be available to purchase online and in-store. To keep-up-to-date with Ground Espresso Bars’ news follow them on Facebook (facebook.com/Groundespresso/) and Twitter (@groundespresso).

Belfast chef Stephen Jeffers today launched his new Forestside Cookery School located on the outskirts of Belfast city centre within the Forestside Shopping Mall. A team of passionate and highly skilled tutors across a range of cooking styles and disciplines will join Jeffers in his new cooking venture to share the skill of cooking with individuals of all levels.

The school is offering an extensive range of cookery classes focusing on a variety of themes such as world cuisines, occasion cooking and special dietary requirement cooking. With over 200 classes on offer including Gluten Free Cookery, Asian Street Food, Kids Cook Along Classes, Comfort Food Cooking, Knife Skills, as well as a variety of masterclass options – the school has something for all culinary interests and abilities.

Forestside Cookery School also has its own in-house cook shop featuring a wide range of cooking tools and utensils to meet all cooking needs, from recreational bakers to seasoned chefs. In addition, Jeffers’ new school will offer a bespoke event service catering for everything from family celebrations and special occasions to corporate events.
Musgrave MarketPlace NI, Northern Ireland’s leading wholesale supplier to retail, foodservice and SME businesses, is supporting Stephen with his new venture and will supply the cookery school with fresh meat and ingredients for many of its cookery classes. As a regular guest chef for Musgrave MarketPlace NI, Stephen will be providing live cooking demos at the Duncrue branch throughout the year, showcasing some of the tasty dishes that students can learn to cook from scratch at Forestside Cookery School.

Commenting on the launch of his new cookery school Stephen Jeffers said, “I have always been passionate about teaching the art of cooking to others and helping people to really appreciate and enjoy cooking – having worked as a chef and cookery school principal for many years, I am very proud to now take this milestone step in my career and open the doors to my very own cookery school. Myself and the Forestside Cookery School team hope that we can inspire more people across Belfast to take the time to cook and to embrace preparing dishes from scratch!”
Richard Mayne, Foodservice Sales Manager for Musgrave MarketPlace NI added, “We are delighted to support Stephen with the launch of the Forestside Cookery School. The school has a very bright future ahead with its experienced team of tutors, wide range of cookery classes and unique service offerings including its in-house cook shop. It is great to see a chef like Stephen share his wealth of culinary expertise and experience with others, helping them to develop their cooking skills in a relaxed and fun environment.”

For more information about Forestside Cookery School and its range of cookery classes please visit www.forestsidecookeryschool.com

A catering company in Belfast that works with people with learning difficulties or autism and whose profits go to helping support those with difficulties join the workforce has been commended at the Irish Guild of Food Writers’ Social Responsibility Awards.

Loaf Catering is a corporate catering business and social enterprise delivering fresh food to homes and businesses in the greater Belfast area. Using local suppliers whenever possible, Loaf Catering is also an accredited training site, providing training and work experience placements for catering trainees with learning difficulties or autism. All profits go to the NOW Group to help support people with barriers to learning and employment join the workforce. Loaf wants communities to be more connected with what they buy and eat and for every £1 invested in loaf, £8 is returned in social value. The judges were impressed with the strong, independent feedback they received about Loaf and felt it represented a model social enterprise that others could (and should) follow.

Aoife Carrigy, chairperson of the IFWG said, “These awards are very special as they recognise the broader significance of food within our communities and society: as a source of nourishment and enjoyment, and as a connector between people, but also as a birthright of citizens in terms of the need for equal access to good food produced in a sustainable manner.
“We have a shared responsibility to protect the future of our food. These Community Food Awards celebrate projects we believe have made positive impacts, with an emphasis on inclusivity and a commitment to people and passion before profit. The awards aim to highlight some of the excellent work being done on both large and small scales within our communities, and to say thank you to those who carry out this often thankless work.

For further information, please visit www.loafcatering.com