Experience new gastro delights in Armagh from 5-9 October 2016

A five-day event-filled food and drink spectacular unfolds in Armagh next month as Northern Ireland’s only Food & Cider Festival returns for a second year.

Armagh City, Banbridge and Craigavon Borough Council, in collaboration with the Food Heartland Hospitality Forum and businesses across the area, promises that this year’s festival will pack an even bigger punch than last year’s inaugural event, when visitors thronged the streets and multiple venues for a jam-packed gastronomical feast.

Kicking off on Wednesday 5th October, the five-day food and drink spectacular features a pop-up cookery school with dedicated classes for every age and an exclusive pop-up restaurant fit for a king and set beautifully in the stunning splendour of Armagh’s Public Library and at the home of the Dean of St Patrick’s Church of Ireland Cathedral.

Cider-tasting and drinking and afternoon tea and tours of the orchards will place visitors at the beating heart of Armagh’s apple harvest, while dedicated restaurant food tours and a weekend Artisan Food & Cider Market at the iconic Shambles Yard will create a deliciously scrumptious foodie heaven to draw in visitors from near and far.

In a first for Armagh, a brand new Twilight Market at the Shambles on Saturday evening will add to the unmissable choice on offer in a city buzzing with atmosphere and home-cooked aroma.

Lord Mayor of Armagh City, Banbridge and Craigavon, Cllr Garath Keating, said:

“Famed for its Bramley apple, Armagh is one of Europe’s best apple and burgeoning craft cider producing areas. With a rich heritage in serving up quality, crafted home grown produce the area is packed with fine eateries, cafes, pubs, orchards and breweries which guarantees the best hospitality is always on the menu.
“The Armagh Food and Cider Festival continues to grow from strength to strength as a fine celebration of the excellent produce we have on offer here in the food heartland of the region. With the very best ingredients, award-winning chefs, unbeatable venues and a whole menu of choice in one big five-day programme, it’s time to put the dates in your diary!”

Top chefs including Sean Farnan from The Moody Boar, Gareth Reid from 4 Vicars, Simon Dougan from The Yellow Door and Mervyn Steenson from Groucho’s On The Square are among a long line-up of hospitality experts taking part in multiple events designed to showcase the finest local produce set in Northern Ireland’s original Food Heartland.

This event is funded by Tourism Northern Ireland, 2016 Year of Food & Drink Fund and the Northern Ireland Regional Food Programme. To download the full programme of events and for booking details for some events, visit www.armagh.co.uk/food.

Derry City and Strabane District Council has pledged to build on Derry’s successes as a rising food tourism destination after narrowly missing out to Boyne Valley as Ireland’s top Foodie Destination 2016.

For the second year in a row, Derry was announced as the Foodie Destinations runner-up, proving themselves again to be one of the top foodie destinations in Ireland. The Council-led ‘LegenDerry and Local’ bid was one of the ten top finalists shortlisted in this year’s search by the Restaurants Association of Ireland.

Derry was the only Northern Ireland contender for the hotly-pursued award, with the other nine finalists including last year’s winner, The Burren in Co Clare, who claimed second runner-up in this year’s competition, Boyne Valley, Cong, Sligo, Leitrim, Monaghan, The Loop Peninsula, Kilkenny and Dublin Coastal Villages (Dublin, Malahide & Skerries).

Congratulating the winning destination and thanking all those who worked so hard on the bid to secure Foodie Destination status, including everyone who took part in the crucial online public vote, the Mayor of Derry and Strabane, Alderman Hilary McClintock, said the campaign had been a fantastic showcase for local food provenance and culinary talent which further raised the profile of the city’s “unstoppable” food tourism offer.

Mayor McClintock said: “Food tourism represents one third of all visitor spend and, with this being Northern Ireland Year of Food and Drink, we have taken our Foodie Destination offering to an even higher level. For the second successive year, our campaign has been an excellent opportunity to showcase the city’s award-winning local food provenance.

“While we may not have taken the top spot in this year’s competition, we will build on the extremely positive feedback from the judges who awarded us runner-up spot for the second successive year, and continue to strive to offer world class visitor experiences.”

Mary Blake, Council’s Tourism Development Manager, who organised the Derry bid, also congratulated the winning destination, Boyne Valley, for their “outstanding” work. Expressing how proud she was of Derry’s efforts, she said it was a “phenomenal campaign” which had engaged the collaborative support of local restaurateurs, chefs and producers championing the LegenDerry “natural larder” from freshly caught fish to artisan cheese, bread, patisserie, meat and craft beer.

“We were delighted to be one of the top ten finalists from more than 30 applications. We poured a lot of information into our application, turned up the heat with a sizzling suppliers’ showcase, and then stirred up a robust online campaign to get our foodies voting for Derry,” she recalled.

As well as thanking Tourism NI, the Department of Agriculture, Environment and Rural Affairs (DAERA) NI Regional Food Programme, Loughs Agency and Food NI for their support including bringing world renowned chefs to the city during NI Year of Food and Drink 2016, the local Tourism Development Manager thanked all the private sector organisations, restaurateurs, chefs, producers and suppliers who got behind the very active social media campaign encouraging the public to vote for Derry on the Foodie Destinations website.

She also thanked the public for their support with the all-important voting which accounted for 50% of the overall score, with the other 50% scored by the judges after visiting all ten final destinations to assess their applications.

She continued: “It was also great to have the international support of celebrity chefs like Jean-Christophe Novelli who experienced our local food provenance during his visit to the city in July to take part in Clipper Race Kitchens as part of the Foyle Martime Festival. We were also delighted to have the support of award-winning chefs including Paul Rankin, Sean Wilson, Paula McIntyre, Jenny Bristow, Ian Orr, Emmett McCourt, Brian McDermott and a host of other local talent.”

Mary Blake, who attended the announcement of the winning Foodie Destination in Doolin, Co Clare, on Wednesday evening, said it was a great opportunity to meet representatives from the other nine destinations and get feedback on Derry’s bid, which highlighted innovative food tourism projects, product development, social enterprises and educational programmes.

She indicated that Council would be keen to explore possible future partnerships and food tours linking Derry with other prime destinations across the country. “We will also be looking to visit the winning destination and invite representatives to Derry to look at networking opportunities. We really do believe we have taste and would like to invite foodie visitors up to judge for themselves.”

Aoife Carrigy, chairperson, Irish Food Writers Guild and Foodie Destinations judge stated: “The Foodie Destinations Award is an important testament to just how far Ireland has come in developing an authentic, unique and sustainable food culture. It is also a timely recognition of the dedicated graft of so many far-sighted local communities in order to claim their place in that developing food culture, and make it their own for the generations to come.

She continued: “For many of those communities, such as the city of Derry who are this year’s runners-up, this emerging food culture is a vital opportunity to re-imagine the identity of their community, for visitors but also for themselves. What is striking about so many of these communities is the clear-sightedness of their ambition, exemplified by this year’s winners, the Boyne Valley Food Series. They represent an Ireland that is ready to reclaim our food culture of today, of yesterday and of tomorrow, and to bring that to a world stage.”

Each Foodie Destinations finalist received a trophy while the top five destinations were presented with a certificate. Boyne Valley and Derry also received an engraved Newbridge Silverware plaque for their achievements.

Local Councillor John Boyle, who also attended the announcement in Doolin, congratulated all those involved in supporting Derry for the top foodie title and said he looked forward to welcoming a new influx of visitors eager to sample the city’s finest local produce and hospitality.

Michele Shirlow, Chief Executive of Food NI and Board member of Tourism NI, also paid tribute to all the hard work by the chefs, producers and suppliers working in close partnership with Derry City and Strabane District Council to showcase “great local food”, adding: “The city has been transformed into the ‘must visit’ food tourism destination in Ireland.”

For further information on local food tourism initiatives including Derry City and Strabane District Council’s Slow Food Festival taking place on October 8th & 9th 2016, visit www.derrystrabane.com/food

Article written by Food NI CEO Michele Shirlow for Farm Week 22/09/2016

How marvellous it was to hear John Foster, BBC TV’s Victorian Baker, extolling the quality and innovation of our bread during what is Year of Food and Drink’s Bread and Bakery month.

John was in Northern Ireland to run a workshop on innovation for Andrew Ingredients in Lisburn, a business which supplies materials to bakers and bakeries across Northern Ireland and the Republic of Ireland. We were delighted to be involved with Andrew Ingredients in what proved to be an immensely stimulating and important event.

During a fascinating session on the importance of innovation in baking, the ‘bread and butter’ of the Victorian Baker show, John set bakers here a challenge- to develop a single form of wheaten bread, the most traditional of local bread. He had tasted wheaten for the first time. Indeed, he tasted several different wheaten breads. He suggested bakers here should try to agree a “true wheaten’.

But, to my mind, what makes our wheaten so special is the variety to be found and enjoyed throughout Northern Ireland. I accept, of course, that one wheaten recipe could be the way ahead in bread sales outside these shores, particularly to Great Britain, our most important market.

We have many superb bakeries, both large and small, in Northern Ireland. John knew quite a bit about potato bread, but his first experience with Nutty Krust almost reduced him to tears of joy, a true fermented bread, baked properly and a thing of beauty to a baker.

A number of Food NI bakeries already do good business in Britain with traditional Irish wheaten bread and have won awards for the quality and taste of their products. Several have come away with medals in competitions such as the Great Taste Awards, the Irish National Food Awards and the Irish Quality Food and Drink Awards.

John Foster, of course, is endeavouring to update baking traditions through innovation. His message was stark, innovate or die. We are extremely fortunate in Northern Ireland to have retained traditional bread and different baking techniques. Indeed, the industry really is prospering here.

Traditional breads are readily available alongside a broad range of baked good from many parts of the world. We’ve hugely talented bakers making European breads such as ciabatta, focaccia, rye, spelt, baguettes, French sticks and sourdough along with deliciously buttery croissants and pain du chocolate. Many of our best restaurants take great pride in baking their own bread.

Bread, of course, is one of the oldest prepared foods, with archaeological evidence suggesting that by 30,000 years ago Homo sapiens in Europe were preparing a kind of bread from ground wheat.
Louis Bromfield, the American conservationist once remarked that “bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad, but bread is king.”

That’s maybe taking it a bit far, but I know what he was getting at. We should certainly be proud of and really enjoy the quality and originality of our bread and, of course, the talented bakers to be found in major bakeries and the huge number of home bakers across Northern Ireland who turn out the best bread in these islands.

Rupert Rowley – one of the chefs currently appearing on BBC1 “Yes Chef” series hosted two evenings in Derbyshire this week celebrating the Year of Food and Drink Northern Ireland 2017. Producers were able to share their stories with more than 150 guests over two evenings. The first dinner took place at Rowley’s – the little sister restaurant of Baslow Hall with an informal, relaxed evening which including a fun quiz hosted by Gerry White and some traditional hearty Irish food. Baslow Hall hosted with the second evening at Michelin starred Fischer’s restaurant.
A seven course-tasting menu was prepared by Rupert with five guests chefs using produce from Northern Ireland who wowed the diners with their individual style added to each dish. Guests were able to hear the stories straight from the heart of the producers as they enjoyed their evening. Award winning butter maker Allison Abernethy, Gerry
White from Jawbox Gin and Declan Holmes from Gallopers Ale chatted to guests throughout dinner about what make their products do special.

Declan’s Dad – Eamonn Holmes also joined in the fun and took time out of his busy schedule to visit the Chatsworth Estate to meet manager Andre Birkett – at Chatsworth Farm Shop (owned by the Duke & Duchess of Devonshire who are the going to be the first retailer out of Northern Ireland to stock Gallopers Ale. Jawbox Gin will also be gracing
the selves of their artisan gin section. “It was an honour to be part of sharing the wonderful story of food and
drink producers from Northern Ireland with Rupert and his team at Baslow Hall in Derbyshire” – Eamonn Holmes.

Gallopers Ale, Jawbox Gin are already stocked behind the bar at both Rowley’s and Fischer’s along with Ruby Blue Vodka also from Northern Ireland. Guild of Fine Food “Top 50 Foods in Britain” winners Abernethy Butter and Peter Hannan’s dry aged Glenarm shorthorn beef, Glenarm Organic Salmon, Lough Neagh smoked eel and Broighter Gold rapeseed oil were included in the menu. Guest chefs included Mark Poynton from Michelin starred Alimentum in Cambridge, Steve Smith from Freemason’s Wiswell, Adam Smith from Coworth Park at Ascot, Andrew Nutter from Nutters Restaurant and Eddie Atwell who flew in from Belfast to help Rupert and his team create a mouthwatering menu from the very best Northern Ireland has to offer.

The celebrations also raised over £1,300 for Teenage Cancer Trust and Macmillan charities.

This November, Larchfield Estate, set in the heart of the County Down countryside tempts you to a very different culinary experience. This exclusive event is set to take place on Sunday 13th November and will showcase seasonal local produce, as part of Northern Ireland’s Year of Food & Drink.

Guests attending this unique dining experience will be treated to a mouth-watering banquet by Award-Winning smoking duo Samantha Evans and Shauna Guinn – The Hangfire Girls. Shauna originally from Belfast is set to launch their cookbook, Hangfire Smokehouse. Both Shauna and Sam gave up high powered jobs in London 3 years ago and spent 6 months travelling from Kansas to the Carolinas, Tennessee to Texas to pick the brains of the barbeque pit masters along the way. When they arrived back in Cardiff, they took over a small disused butcher’s shop a base for their smoked food pop ups before opening their own restaurant in Barry, South Wales.

Among the celebrity line-up on the evening, will be local celebrity chef, Paula McIntyre. Paula is passionate about local produce, having judged in the recent Food and Farming Awards with other renowned UK celebrity chefs, not just in Northern Ireland but throughout the UK. Paula appears regularly on BBC Radio Ulster John Toal Show and is the Director of Slow Food NI of which The Hangfire Girls are passionate advocates.

Speaking ahead of the event, Paula said, ‘I am delighted to be joining Sam and Shauna at Larchfield Estate showcasing our fantastic local produce at one of Northern Ireland’s most prestigious venues during our Year of Food & Drink. The Hangfire Girls won the Food and Farming Award for street food that I judged – I was blown away by their authentic barbecue. Tickets will be highly sought after, so get in quick.’

Sarah Mackie of Larchfield Estate added ‘It has long been a goal of ours to host a high end foodie event at Larchfield, private dining at its best and we are thrilled to be able to offer people the chance to experience both Paula, Sam and Shauna’s culinary expertise, using the superb array of local produce within the fantastic setting of Larchfield Barn.’

Tickets for this private dining experience can be booked through the office at Larchfield Estate – 02892638025 or via events@larchfieldestate.co.uk . Full details can also be found via www.nigoodfood.com . If you are a real foodie, this event is not to be missed.

With less than a month until Belfast’s coolest new hotel, Bullitt opens its doors, bargain-loving style seekers are being given the chance to nab an overnight stay for just £1.

Bullitt’s ‘Kip for a Quid’ competition kicks off today (September 19th) and runs until 26th September. To mark the official opening on Friday 15th October, 15 rooms are up for grabs for the princely sum of £1.

To enter, simply head to www.bullitthotel.com and enter your email address to be put into the draw. Winners will be drawn at random and guests will be able to book a date of their choice (subject to availability).

For those that aren’t lucky enough to secure one of the £1 rooms, the Bullitt Facebook Page (facebook.com/bullittbelfast) will host a range of exciting pre-opening competitions, with a 10-day countdown beginning on 5th October.

Bullitt Belfast is a vibrant new concept that will provide a cool new space for people to Work, Play and Stay in the heart of the city. It will feature 43 stylish bedrooms, three bars (including Baltic, NI’s first ski-themed bar), a courtyard garden, 58-seater restaurant ‘Taylor and Clay’, an Espresso bar and a versatile private events space.
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.

Accommodation comes in three options with double rooms ranging from compact to spacious, and apartment accommodation planned for the second phase of the development.

For further information, visit www.bullittbelfast.com, check out the Bullitt Facebook page, facebook.com/bullittbelfast or follow Bullitt Belfast on Twitter @BullittBelfast