Article written by Sam Butler featured in the Belfast Newsletter 11/10/2016

Davy Uprichard took a decision in 2008 that was to change his life. He was working in a nursery business near his Lisburn home and was searching for a new career direction. The choice he faced was between using cash he and wife Janet had saved to set up a small cider business or buying a motorbike that would help him to travel to a better job.

While Janet opted for the motorbike, Davy decided to pin their money and future on making cider, an industry then its infancy here. It has turned out to be a very wise decision, because Davy, an affable and modest entrepreneur, is now recognised as among Ireland’s best cider makers.

“I really wanted to do something completely different from the nursery,” he remembers. I had some experience from helping my father make wine from fruits including local strawberries. I had worked with apples but knew it was a bit of a risk because the industry was then at a very early stage here and dominated by major brands from outside Northern Ireland. While Northern Ireland had a successful apple growing industry, particularly in Armagh, the home of the Bramley Apple, most of the apples were exported to commercial processors,” he continues.

The couple decided to take the plunge by setting up a small processing business in a large shed at his home in Lisburn. They named the business DJ’s Juices and Ciders and chose Tempted? as the cider brand. Davy began producing pure apple juice and sampling a wide range of ciders from Ireland, Britain and France. This enabled him to come up with flavours he liked, opting for pure pressed apple juice rather than the concentrates and additives favoured by some established processors in Britain and the Republic. He produced the first cider in November 2009.

“We set out to create an uncomplicated, delicious and healthy fruit drink, produced locally, that would be just like drinking apples,” he says.

He continues to press locally sourced apples by hand, leaving the pure juice to ferment for over six months. The cider is then lightly carbonated and pasteurised as it is bottled. In two days the juice is completed, ready to be labelled, boxed and delivered.

“It’s still a real artisan product over which we have total control. All the ingredients are fully traceable,” he adds.

This means that the cider has an apple juice content of over 98 per cent, unlike some commercially produced ciders where the legal requirement is a minimum of 35 per cent apple juice.”

Fast forward to this month and to the recent Blas na hEireann, the Irish National Food Awards, in Dingle, Co. Kerry, where a cider created by Davy gained a string of prestigious awards for quality and outstanding taste. The company’s recently launched Tempted? Elderflower cider shared a Bord Bia sponsored Best Artisan Product title.

“Blas na hEireann has been good to us over the past four years especially by creating awareness of our products in the Republic. We have a foothold there which we are keen to develop,” he adds. “What it has done very effectively is to showcase our Irish cider identity and taste to leading retailers.”

Success at Dingle followed a top-notch platinum award at the influential Irish Quality Food Awards in Dublin, an annual competition that’s watched closely by top buyers in major supermarkets across the island of Ireland. The small business has four gold medals from previous Blas awards and has collected UK Great Taste Awards.

This outstanding success also captured the attention of Drinksology in Belfast, a widely respected and hugely experienced specialist in the creative design, marketing and distribution business that’s headed by managing director Steve Pattison. Drinksology helped sharpen the company’s corporate identity, branding of its ciders. It has made an important contribution to sales of the five-strong range – Sweet, Dry, Medium Dry, Strawberry and Elderflower. These and now processed in a new plant on the orchard in Loughgall which supplies the apples.

The awards, in addition, has attracted substantial investment in the business from London–based Quintessential Brands, one of the UK and Ireland’s leading distributors of premium spirits, craft beers, and ciders.

“The investment is an important stage in the development of our business. It’s already led to a significant increase in orders for the ciders and will mean our products will be rolled out throughout Britain and further afield in the months ahead.

“It’s been quite a journey…and all without a motorbike,” he laughs. “And the business is now really picking up speed. The future is immensely exciting.”

Northern Ireland’s first ever Slow Food Festival organised by Derry City and Strabane District Council (DCSDC) has been hailed as a huge success after upwards of 25,000 visitors flocked to the two-day culinary celebration in Guildhall Square at the weekend.

The sun also shone on the Festival, which celebrated “good, clean and fair food” from across the North West during October’s Harvest theme for Northern Ireland Year of Food and Drink 2016, and was supported by the Department of Agriculture, Environment and Rural Affairs (DAERA) NI Regional Food Programme, assisted by Slow Food NI.

Jennifer O’Donnell, Rural Tourism Project Officer with DCSDC and main organiser, said they were absolutely delighted that visitor numbers had exceeded all expectations for the event which took place on Saturday and Sunday from 12 noon until 6pm and also attracted international attention from Slow Food followers around the world on social media.
“Upwards of 25,000 people attended our Slow Food Festival over the two days. We were totally blown away by the crowds who flocked to the event on both Saturday and Sunday and the response has been overwhelming across the board. A number of the producers sold out on the first day and some had even sold out both days’ produce, such was the demand from the public which speaks volumes for the quality and range of our local food provenance.”

The Slow Food Festival, which also showcased an impressive clear-roofed and sided marquee for the first time with unique views of the Guildhall, featured a Harvest-style market with award-winning produce ranging from charcuterie to fish, jams, chutneys and preserves, cheese, beef and pork as well as cookery demos, talks by local craft brewers and display by local beekeepers.

The Street Food Zone also attracted butchers, bakers and artisan makers while the Family Fun Zone featured the popular kids petting farm, arts and crafts and planting workshops by ‘Edible Gardener’ Jilly Dougan. Fringe events included ‘Made in Derry’ Food Tours, Far and Wild’s Wild Foodie Cycling Tours, Wild Strands eco-tourism at St Columba’s Heritage Centre and, Harvest and Foraging Open Day at Butterlope Social Farm at Plumbridge in the Glenelly Valley.

Paula McIntyre, Director of Slow Food NI, hailed the first ever Slow Food festival in NI as “a great success”. She continued: “It was wonderful to see children potting pea shoots at Jilly Dougan’s stand and getting an understanding of where food comes from. From a chef perspective it was a joy to cook with such great Slow produce in the demos – rare breed chorizo, Dexter beef, proper bacon, chutneys, jams, cheese and real salt.
“The Playtrail’s aquaponic stand was a stunning showcase for their project. It’s always encouraging to see people flock to the Donegal Prime stand selling sustainable fish and young and old alike trying the awesome Foyle Flatbed Oysters at the Loughs Agency stand. The highlight for me was an awareness of Slow Food in the crowds – our message of ‘good, clean and fair’ food really got through over the weekend.
“A personal highlight was seeing a group of people from Connecticut, who I met while giving a talk at the Dingle food festival last weekend, make the detour on their trip to take in the Slow Food Festival. And, sharing the stage with my friend and Chef Brian McDermott is always great craic!”

Chef Brian McDermott, who showcased a new Slow Food soup featuring Corndale Chorizo from Limavady, said he was also delighted with the response from the crowds during what he said had been an “energetic” festival for all involved. “There is a feel for the producers that they are not commercial giants; they are real people with real food and real stories. People were arriving inquisitive to learn and leaving educated about Slow Food”, he added.
Food Festival newcomer Alastair Crown of Corndale Charcuterie, said there had been an “overwhelming response” to their new free range chorizo. “We sold two days’ stock in one day! We had Spaniards, Italians and people from Co Down and Co Donegal. This was our first time doing a proper festival and it was very well organised.”
Cathy and Michael Quigley of C&M’s Pantry, who are also one of the regular traders at the Walled City Market and produce handmade jams, preserves and baked goods from their home in Derry, said the crowds were “just amazing” and that it had been the busiest event for them to date.

Jayne Paget of Erin Grove Preserves in Enniskillen, winners of ten Great Taste Awards who previously exhibited at the LegenDerry Food Festival and Clipper Race Kitchens, was also full of praise for the Slow Food event. “This has been brilliant. People are really receptive to trying new things and are all into farm-produced food. Our best sellers were Lemon Curd and our new Sour Cherry with Cracked Black Pepper”.
Patsy Farren of Donegal Prime Fish, also said the event had been “absolutely brilliant”, with mackerel, John Dory and salmon among their top sellers during the two-day event.

Mark Roberts from Pennyburn Playtrail said there had been a great response to their new FabFarm project, with visitors from as far away as Cork. Families had also enjoyed taking part in their wooden maze competition to win a free aquarium.

Paul VanGelder of Red Dog Artisan Foods in Kilkeel, Co. Down, who were showcasing their products in Derry for the first time, described it as a “top class event”. He added: “Normally we don’t do first time events but if all first time events were like this one we would do them every time we were called.”

Carol Banahan of Carol’s Stock Market based in Derry and Donegal and a new business client at the state-of-the-art Food Innovation Centre which recently opened at North West Regional College, also sold out of her handmade fresh stocks on the opening day of the Festival.
“The response was absolutely brilliant. A lot of people have a real appreciation for traditional Slow Food. I sold out on Saturday and had to stay up really late to make more stock. It has been really great to get my name out there.”

New venture by award winning chef Kelan McMichael of the Bull & Ram notches up three awards at the Yes Chef Awards in Dublin

The Bull & Ram Restaurant in Ballynahinch which opened it’s door four months ago last night gathered three awards at the Yes Chef Awards hosted in Dublin.

Head Chef Kelan McMichael and his team won the award for Best Newcomer and Best Casual Dining in Ulster and also notched up the award for Best Casual Dining for Ireland. Also this week, Jay Rayner, Observer Magazine Food Critic hailed the restaurant in an outstanding review ‘A class act without being flash about it’ and called it a ‘an utter joy’ with ‘tear-inducingly bloody lovely beef’ supplied by Hannan Meats.

Kelan McMichael said; “Delighted and proud to win all three awards tonight considering we’ve only been opened four months. Testament to my great team and to the amazing producers here in Northern Ireland whose plentiful produce inspires me and the team to prepare dishes which as Jay Rayner pointed out in his review this week are “thoughtful innovations” which lead to these wins. I am taking this opportunity to thank all our customers, family and friends who have supported us.”

Kelan’s passion for local, County Down ‘no frills’ food has inspired him to create an imaginative, modern yet informal menu that showcases the very best of local produce and ingredients all underpinned with incredible flavours. Award winning 40 day succulent rib-eye beef or 28 day sirloin beef aged in Himalayan salt from Hannan Meats and local Portavogie fresh fish will all grace an ever changing seasonal menu.

Kelan’s passion for foraging, sourcing and growing seasonal ingredients all lends itself to a succulent and mouthwatering menu. A medley of seasonal soft fruits, vegetables and herbs will all be grown in the walled garden unearthed behind the property. Kelan says: “I have been experimenting with my modern, bistro menu over the years and want to celebrate the true wealth of incredible seasonal, local produce that is on offer in abundance here in Co. Down Strangford Lobster, Kilkeel crab on toast, Hannan Meats dry-aged in a Himalayan salt chamber to a simple French Onion Soup all served with a glass of James Nicholson’s finest wines.”

Ironic and also iconic, the venue chosen to host Kelan’s first restaurant is a beautiful Grade 1 listed Edwardian butchers shop in Ballynahinch which has been lovingly restored with the help of architect Sean Furey, Gradon Architecture. As work was undertaken on this listed building, stunning original features were revealed from the exquisite tiles on the walls and floors to the actual Bull and Ram head.

Visit www.bullandram.com, 1 Dromore Street, Ballynahinch, 1 Dromore Street, BT24 8AG. Telephone: 02897 560 908 Email Bookings: info@bullandram.com

On Friday 7th October, Belfast Met launched its Linen Lounge, Scullery and Yard restaurants to the public at its flagship Titanic Quarter Campus.

Guests of the event included top local chefs who helped put together the college cookbook which was also launched at the event – Danny Millar, Niall McKenna, Simon McCance and Andy Rea who were joined by hospitality industry professionals, college staff, journalists and bloggers.

The names Linen Lounge and The Yard hark back to old Belfast’s booming linen and ship building industry and the stunning design concepts inside are also stepped in our capital city’s history.

Diners can immerse themselves in the nostalgia of industrial Belfast in The Scullery and The Yard as they enjoy the flavours of our traditional fare. Enjoy memories of home grown, locally sourced produce served in relaxed surroundings in an atmosphere that evokes the craic, memories and experiences of Belfast in years gone by.

The Linen Lounge is the place to be for Fine Dining Thursdays from 6pm -7.15pm. Food exactly as you imagine from a culinary training ground and service that ensures our customers will have a fantastic experience while enjoying flavours from award winning local producers. On Twilight Fridays enjoy a bottle of wine, charcuterie and cheese platter with homemade breads and chutneys £20 for 2.

The fully-licenced restaurants which are fully staffed by students offer the public a range of food and drink options to suit every palate. While the Yard and Scullery are casual eateries, the Linen Lounge offers a fine dining experience. Belfast Met has worked closely with employers to ensure each restaurant provides students with the necessary “real life” industry experience to make them as work-ready as possible and able to take up posts in any kitchen upon leaving the college.

Speaking at the launch, head of Belfast Met’s Business School, Christine Brown, said: “The subject of food has always been an important one for us here at the college, just as education and training has – it is part of our heritage.
“When the college was officially opened 110 years ago, cookery was one of the courses on offer at the Women’s Work Department, along with dressmaking, blouse making, millinery, laundry work and lacemaking. Cookery students were prepared for City and Guild examinations, as they still are today.
“Here lay the genesis of Belfast Met’s hospitality offering, cookery and baking classes that would eventually be developed into the courses that have trained most of Northern Ireland’s finest chefs and bakers – many of whom are in our company tonight. Now as we move into a new era, and particularly now… in the NI Year of Food and Drink… we look back on the distance travelled, the effort, hard work and achievements over the years that has led to the establishment of our hospitality centre of excellence. The Yard, Scullery and Linen Lounge are a physical embodiment of how far we have come. Thank you to everyone involved in getting this project off the ground.”

For more information on the Linen Lounge or to book email SScott@belfastmet.ac.uk.

Award-winning jams and chutneys made by hand the traditional way in Co Fermanagh will be showcased at Northern Ireland’s first Slow Food Festival in Derry this weekend.

Erin Grove Preserves are among a number of leading artisan food producers taking part in the two-day event hosted by Derry City and Strabane District Council in Guildhall Square on Saturday, October 8th and Sunday, October 9th, from 12 noon until 6pm daily.

The Festival featuring a Harvest Market, Street Food Zone, Family Fun Zone, free demos, tours and tastings, is being supported by the Department of Agriculture, Environment and Rural Affairs (DAERA) NI Regional Food Programme, with assistance from Slow Food NI.

Thousands of visitors are expected to flock to the family-friendly event at which butchers, bakers and artisan makers will showcase good, clean, fair food as part of the October themed ‘Harvest’ celebrations during Northern Ireland Year of Food and Drink 2016.

Erin Grove, which have an impressive ten Great Taste awards under their belt, embody the guiding principles of Slow Food, making jam using time-honoured methods just like it used to be, succulent and bursting with flavour.
Enniskillen native Jayne Paget, who founded the family-run business in 2001 having previously trained as a Home Economics teacher, explained: “Erin Grove’s preserves, chutneys and marmalades are inspired by a desire to recreate the traditional homemade flavours which have been lost in so many of today’s over-processed foods. Using only traditional methods, our products are made in small batches to retain flavour and colour. We use only the finest quality ingredients, sourced mainly from local producers, with no artificial colours, preservatives or setting agents.

“Many of our recipes have been handed down through the generations, others we have created ourselves to produce a range where the favourites of yesterday blend with exciting and innovative flavours for today.”
Jayne revealed that she acquired her passion for making jam from her granny who always grew her own fruit. “As children we had to pick the fruit and help her to make jam. When I was a teenager I made jam for my auntie’s bakery and it all stemmed from that. I went on to train as a Home Economics teacher but always wanted to set up a small jam making business and so Erin Grove was created.”

Based on the family farm at Derryhillagh Road, Erin Grove is run by Jayne and her husband, Mark, with employee Mark Kearney also working in the business. Visitors to the Slow Food Festival will be able to sample some of Erin Grove’s most popular jams which include Strawberry, Lemon Curd, Apple Jelly with Cloves and, Rhubarb and Ginger.
For foodies who love chutneys, Erin Grove’s best sellers are Sweet Chilli Jam and Red Onion with Redcurrant. Their newest products are Fruits for Cheese which they launched in 2015 and are a sweet accompaniment for cheese, with flavours such as Redcurrant, Rosemary and Juniper Berry and Sour Cherry with Black Pepper.
Jayne added: “We have been getting a lot of positive feedback about our jams and chutneys. The customers love the amazing fruity taste of our products and the fact that we do everything by hand.”

Erin Grove have previously taken part in the Legenderry Food Festival and Clipper Race Kitchens as part of the Foyle Maritime Festival and Jayne added: “We enjoy them because the set-up is well organised and the people are friendly and very supportive.”

Mary Blake, Head of Tourism with Derry City and Strabane District Council and a native of Enniskillen, said they were delighted to be welcoming Erin Grove back to the banks of the Foyle for the exciting new Slow Food Festival, celebrating some of the finest local produce in the north west and across Northern Ireland as well as Co Donegal.
She added: “Our family-friendly Slow Food Festival will be centred in the main marquee in Guildhall Square featuring a Harvest-style market showcasing award-winning cheese and charcuterie specialists, freshly caught fish, handmade sauces, seasonal pantry foods and much more.

“Festival-goers will be spoiled for choice with an additional Street Food Zone and Family Fun Zone as well as free walking and cycling food tours, plus an exciting event exploring some of our wild foods at St Columba’s Heritage Centre and, specially themed food and drink menus at the Guildhall Taphouse and Warehouse No 1 Bistro and Cafe.”
Popular local celebrity chefs Paula McIntyre, Director of Slow Food NI who recently returned from an international Slow Food event in Italy, and Brian McDermott, who is also a Slow Food ambassador, will also be hosting cookery demos during the Festival.

A number of well-known food and drink producers will also be offering a selection of mouth-watering Slow Food cuisine in the Street Food Zone including, Emmett McCourt’s Irish Food Heritage, Scarpello & Co Craft Bakery, Amara Dexter Beef, Hog Roast Company, South African Kitchn and Morelli’s Ice Cream.
For further information visit www.derrystrabane.com/food

Great Irish Beverages now in its 3rd year of the Cocktail Fest, a Nationwide celebration of cocktails made with Irish Spirits. For 2016 they are taking the festival around the entire island of Ireland to all 32 counties! Irish Cocktail Fest is taking place from October 10th – 15th and RubyBlue are delighted to be involved!

RubyBlue Potato Vodka is the premium Irish spirit that all 4 Northern Irish venues have chosen to use in their cocktail entry this year, as the festival opens to every province in Ireland for the first time

ULSTER
RubyBlue Potato Vodka

RubyBlue have signed up to the Irish Cocktail Festival 10th-15th October and are proud to have 4 venues and 4 delicious cocktails on board;
The Wolfe Shack – Cocktail; ‘ The Wolf’s Tooth’
Stokers Halt – Cocktail ‘Ruby Blue Surprise’.
George’s at the Market – Cocktail ‘George’s Ruby Julep’
Made in Belfast (Cathedral qtr.) – Cocktail ‘Ruby Cooler’.

As soon as the festival begins, the public may vote for their favourite cocktail by using the #BestIrishCocktail hashtag on twitter. The winning venue will receive a host of brilliant prizes and most importantly can lay claim that they have the finest Irish Cocktail in all of Ireland!

Call in to our 4 venues and try the delicious cocktails for yourself – and most importantly Don’t Forget To Vote For Your Favourite!