The Killyhevlin Lakeside Hotel is celebrating the first ever Fermanagh Restaurant Week by offering ‘A Taste of Killyhevlin’ Taster Menu from Monday 19th to Thursday 22nd September.

Fermanagh Restaurant Week, which runs from 16th -25th September, will embrace all things local by offering foodies a series of events and tastings in various locations across the county.

The award-winning Killyhevlin Lakeside Hotel is a proud member of Taste of Ulster and prides itself in supporting and celebrating local farmers, producers and fishermen, and the Taster Menu highlights this commitment.
Killyhevlin Executive Head Chef Kevin Watson, alongside Premier Sous Chef Trevor Shannon have created the detailed Taster Menu paying close attention to local produce.
“We hope the first ever Fermanagh Restaurant Week will be a really popular event,” commented Kevin.
“We can’t wait for customers to try out the bespoke menu we have created which really showcases the tasty produce this county has to offer. Fermanagh is renowned for its beauty and scenery and we hope that the restaurant week will help put it on the map for its delicious food too!”

Jacqueline Wright, Director of Killyhevlin Lakeside Hotel said:
“We are very excited to be part of Fermanagh Restaurant Week and thrilled to bring customers ‘A Taste of Killyhevlin’. Our chefs pride themselves on using only the very best local produce and have put a lot of thought, imagination and work into this menu.”

‘A Taste of Killyhevlin’ combines an assortment of the county’s delicacies, ranging from delicious Fermanagh Black Bacon to tasty Erin Grove Chutney and Preserves and those with a sweet tooth will be spoiled for choice with the Killyhevlin Sweet Selection.

The Kove restaurant at the Killyhevlin Lakeside Hotel boasts chefs with a wealth of experience, a relaxed ‘art deco’ interior and spectacular unspoilt views across Lough Erne.
For more information on the Killyhevlin Lakeside Hotel or to book ‘A Taste of Killyhevlin’ go to www.killyhevlin.com or call +44(0) 28 6632 3481.

Find out more at www.facebook.com/Killyhevlin and on twitter @killyhevlin

As thousands of chocoholics and foodies gear up for the highly-anticipated return of the biennial Hans Sloane Chocolate & Fine Food Festival, outstanding chefs from Northern Ireland and further afield are joining up with festival organisers to ensure that the three-day festival offers a foodie experience not to be missed. With the addition of Downpatrick’s Finnebrogue Artisan this year as the festival’s overall sponsor, Finnebrogue consultant development chef Chris Burt will lead the charge with an innovative line-up of chocolate and locally-focused food activities to span the entire weekend.

Kicking off with the Hans Sloane Chocolate Ball on Friday 23rd September, Chef Burt will join up with legendary Northern Ireland chef Simon Dougan of Yellow Door to present a meal that will have guests buzzing for years to come. Utilising the finest of hyper-local produce including Finnebrogue venison and sausages, locally farmed vegetables, eggs and butter, and even reindeer moss foraged personally by Chef Burt from the Finnebrogue Estate, this dinner will highlight the wide range of world-class ingredients available from across Northern Ireland.

“As Finnebrogue’s consultant development chef, I have the pleasure of working with locally-produced Northern Ireland ingredients every day, and am delighted to be able to develop and serve an innovative, forward-thinking menu for guests at this year’s Hans Sloane Chocolate Ball utilising these outstanding ingredients,” said Chef Burt. “I’m delighted to be teaming up with Simon Dougan to create a menu that will encourage guests to think outside the box and approach these local ingredients in a new way.”

As a dramatic end to the evening, Chefs Burt and Dougan are brainstorming a show-stopping dessert which will act as homage to Sir Hans Sloane – the Killyleagh-born physician, naturalist and collector credited with bringing the recipe for drinking chocolate back to Europe –and turn heads as the extraordinary chocolate dessert is unveiled to guests.

The festival will continue on Saturday and Sunday, 24th and 25th September. Guests at Killyleagh Castle can enjoy live cooking demos led by Chef Burt alongside leading local chefs including Chefs Danny Millar, Balloo Inns; Roy Abraham, The Smuggler’s Table; and Fernando Correa, Quails at the Gallery, among others hosted by Food NI. Incorporating locally-grown and sourced produce paired with chocolate elements and even a chocolate stout from local Mourne Mountains Brewery, these chefs will bring home the theme of local cooking with a touch of chocolate in honour of Sir Hans.

“We’re really looking forward to this year’s live cooking demos, which have been supported by Food NI as part of Tourism Northern Ireland’s Year of Food and Drink,” said Meave Davison of the festival’s organising committee. “Finnebrogue Artisan Chef Chris Burt will show off his knowledge of foraging local produce and his unique approach to creating dishes with a wow-factor, while some of the area’s most popular chefs, hosted by Food NI, will support the ‘local’ element of the festival by incorporating chocolate into popular savoury and sweet which will be shared with guests.”

“In addition to the live kitchen demos on Saturday and Sunday, 24th and 25th September, guests will also enjoy tasting freshly-made dishes and treats from over 30 local artisan producers including Great Taste Award winners S.D. Bells, Deli Muru, Abernethy, La Coquine, Glastry Farm Ice Cream, Finnebrogue, Krazi Baker and Mash Direct, among many others,” added Meave.

Aine Kearney, Director of Business Support and Events Tourism NI commented, “Tourism Northern Ireland is a proud sponsor of the Finnebrogue Artisan Hans Sloane Chocolate & Fine Food Festival, in line with the Northern Ireland Year of Food and Drink initiative, the festival is showcasing our unique chocolate offering.
“The festival schedule has something for everyone from the Chocolate Ball to the family fun days and we hope this will encourage thousands of foodies from Northern Ireland and beyond to enjoy some of our great indigenous foods.”
Founded in 2010 to celebrate Killyleagh’s most famous son, Sir Hans Sloane, who was born in the village in 1660 and later credited for bringing the recipe for drinking chocolate to Europe from Jamaica, the biennial festival has grown from strength to strength and is now regarded as one of the leading events of its type in the UK and Ireland and a highlight of the summer calendar for food lovers across the country.

The Finnebrogue Artisan Hans Sloane Chocolate & Fine Food Festival kindly acknowledges the support of Tourism Northern Ireland, Newry Mourne & Down District Council, and Food NI in the staging of this year’s event as well as the support of sponsors Bryan Somers Travel, Jeep, Killyleagh Development Association, Mash Direct, Roskyle, and S.D. Bell’s.

Ticket prices vary, based on events running throughout the Festival. For further information on all events taking place and to book tickets visit www.hanssloane.com or follow the Killyleagh Chocolate Festival on Twitter @KillyleaghChoc or facebook.com/KillyleaghChocFest.

Cook at Home Potato Gratin from Dunnes, produced by Lurgan based Avondale Foods, scooped the award in the Side Dish category of the Irish Quality Food and Drink Awards 2016.

The Awards, hosted by Ballymaloe Celebrity Chef and cookery author Rachel Allen were held at the Round Room at the Mansion House, in Dublin on the 8th September.

Colin Ferguson, Head of Sales Ireland at Avondale Foods said: “We are extremely proud of our team at Avondale Foods and the care that goes into the initial development of the product and then production of our Potato Gratin for Dunnes. We were absolutely thrilled to win our category and winning this award goes to show that the judges liked the product too!”

Dunnes Cook at Home Potato Gratin offers the consumer layers of sliced Rooster potatoes, with a rich creamy sauce, topped with grated regato cheese. It is available in Dunnes Stores across Ireland as part of the comprehensive Dunnes Stores Cook at Home Range.”

James Wilson, Food Director at Dunnes Stores said: “We are so happy and proud to work with Avondale Foods and other great suppliers across all our own label ranges to produce such good quality products. We are particularly proud to win the category award for our Cook at Home Range in this its first year of production.”

Avondale Foods also received Highly Commended for their Dunnes Stores Simply Better Potato, Mint Yogurt Salad and Commended for its own brand Country Kitchen Sweet Chilli Noodle Salad in the Salad – Prepared Category.
Organised by Metropolis Business Media, group publisher Helen Lyons commented, “The Irish Quality Food and Drink Awards have become a major part of the Irish food calendar. Once again we received a huge number of entries, and spent three weeks testing and judging the most delicious products. We had another wonderful night celebrating the success of our winners – huge congratulations to everyone.”

As former winners can testify, picking up an Irish Quality Food and Drink Award is a powerful marketing tool, with many winners using the awards’ logos on their packaging and in national press, television and outdoor advertising.
Mairead Finnegan runs and owns Roll It Pastry, whose Sweet Shortcrust Pastry won the Frozen Food – Sweet category last year. “Winning in my category two years in a row has not only allowed me to grow in confidence but sales increased quite significantly in 2015 and in particularly in the last quarter following the awards being announced,” commented Mairead.
“The publicity surrounding the awards resulted in my products going into trial with a major Irish retailer and that along with a growth in sales in existing retailers meant that my turnover in Q4 2015 was almost equal to my entire turnover in 2014.”

The awards themselves are organised into two distinct sections: Irish Quality Food Awards – products for the multiple and independent grocery retail market and the Irish Quality Drink Awards – alcoholic drinks for the retail sector.

The Irish Quality Food & Drink Awards are partnered with Retail News magazine Easy Food magazine. The IQFA are also sponsored by the Coeliac Society of Ireland, Dairymaid, Invest Northern Ireland and Sacla’.
Make sure you stay up to date with the latest news and competitions via the IQFA Facebook page at www.facebook.com/IrishQualityFoodAwards and on Twitter @IrishQFAs.

Lisburn and Castlereagh presents Treat Week, a 7-day celebration of our tastiest restaurants. Running from Saturday 29th October to 5th November, eateries from the region will come together to deliver one-off food and drink experiences.

We promise to whet your appetite with a choice of gourmand evenings, cooking masterclasses, afternoon teas, brunch at my place, explore & discover, pop-up suppers, chef & guerrilla cooks, meet the producers and village food trails.

Lisburn & Castlereagh Treat Week promises to be an adventurous collaboration of all those involved in our food scene from Farm to Fork, creating a lasting legacy for our local restaurant scene.

In the spirit of the Year of Food & Drink 2016, we are encouraging the public to get involved and discover the true Taste of Ulster. Lisburn and Castlereagh has its fair share of Northern Ireland’s foodie destinations stretching from Moira to Dundonald. Leading the way is Chef Chris McGowan’s restaurant, Wine and Brine, which has recently been crowned the UK’s Best Local Restaurant by The Good Food Guide. There are many other local food heroes dedicated to provenance and showcasing Northern Ireland’s food heritage such as Stevie Higginson, Derek Patterson and Stephen Jeffers. There are a few new kids on the block too making a name for themselves so it is worth keeping posted – you never know what culinary treasures you may come across.

Whether you are a seasoned foodie or simply want an excuse for a day out or night off, our restaurants, cafés and bars will serve up a treat for everyone.

Keep eyes peeled for more information on www.visitlisburncastlereagh.com

Derry’s rising reputation as a foodie destination takes another giant leap forward this week when BBC Radio 4’s culinary panel show, The Kitchen Cabinet, comes from the Guildhall tomorrow.

The Derry show which is being recorded on Wednesday evening, kicks off the new series of the popular programme hosted by renowned restaurant critic Jay Rayner, and will be broadcast on Saturday, September 24th at 10.30am.
It may be an auspicious occasion for the city as it’s the first time the programme “packed full of tasty titbits” has been recorded on the banks of the Foyle but, also for Rayner who turns 50 on the same day.

Derry’s restaurateurs can relax for now as The Observer’s formidable food writer isn’t planning to do any reviews during his visit to host the show, with local foodies quickly snapping up the free ticket allocation to be part of the audience in the Guildhall’s stunning Whittaker Suite.

Mayor of Derry and Strabane Alderman Hilary McClintock, said she was delighted the show’s producers had chosen to record The Kitchen Cabinet in the city during NI Year of Food and Drink 2016 and is looking forward to welcoming the team to the Guildhall.

Mayor McClintock added: “This is an exciting opportunity to share some of our best food stories with an even wider broadcast audience and we look forward to The Kitchen Cabinet being aired on BBC Radio 4 on September 24th.”
Mary Blake, Council’s Tourism Manager, said: “This year has been phenomenal in terms of international interest in Derry as a destination and, to be hosting The Kitchen Cabinet with its huge listenership, is really going to help put us further on the culinary map. We are delighted to welcome Jay Rayner and hope he has an opportunity to explore some of our LegenDerry foodie destination. Derry is in the running for Foodie Destination Ireland this year so this is a very fitting location for The Kitchen Cabinet.”

Rayner will be joined by panellists including BBC Radio Ulster resident chef Paula McIntyre, a stalwart of Derry’s food festivals; Tim Anderson, 2011 TV Masterchef winner and Japanese food expert; Rachel McCormack, the Gaswegian cook and Catalonian food expert; and Zoe Laughlin, the show’s materials expert.

Speaking ahead of his visit, Rayner explained that while he’s looking forward to hearing some of Derry’s food success stories, he won’t have a chance to experience the city’s burgeoning restaurant scene on this occasion. Britain’s ‘culinary Moses’ will also be staging his one-man show the following night at Belfast’s MAC theatre, based on his book The Ten (Food) Commandments, bringing fresh rules for new foodies to live by!
While he may not be flavour of the month with every eatery – or every destination – he visits, Rayner has a “particularly good record in Northern Ireland” and loved Harry’s Shack in Portstewart which he reviewed for The Observer in January 2015.

Gearing up for that big birthday on September 14th, Rayner revealed that his food preferences are also maturing with age. “I turn 50 on the day we are recording The Kitchen Cabinet in Derry. I am quite a different man now than the man I was at 40 and restaurants are very emotive places so it changes all the time.”

Declaring himself to be “so over Michelin-starred tasting”, he added: “Anybody who does my job does it because they are greedy and does not have limited choice. I am as happy in a Japanese or Chinese restaurant as I am in a French bistro…I am all over everything.”

Derry was one of seven towns and cities around the UK selected for the latest series of The Kitchen Cabinet and the producers were also keen to shine the spotlight on new destinations with a passion for food. Rayner continued: “Every part of the country has a food story. It is not about grand restaurants… it is about how people eat and their own stories.”
The well known food savant, whose mother was the renowned journalist, author and agony aunt, Claire Rayner who died in 2010, also enjoys cooking up a storm in his own kitchen. The Ten (Food) Commandments features recipes for such culinary delights as Braised Shoulder of Lamb and, Chicken Wings with Fennel and Garlic. Among his self-styled commandments are those which exhort diners to ‘eat with thy hands’, worship the false god of leftovers and ‘Thou Shalt Not Cut Off The Fat’.

The Kitchen Cabinet is described as witty, fast-moving, and irreverent, but packed full of information that may well change the way you think about cooking and eating. Audience members have the opportunity to put their questions to the panel and enjoy plenty of good-humoured conversation about food and drink during the half-hour edited programme.

Darby Dorras, lead producer from Bafta Company of the Year Somethin’ Else, said: “We are really excited to be bringing the programme to Derry. We haven’t recorded The Kitchen Cabinet there before and the uptake for tickets has been fantastic so it looks like it’s going to be a great show.”

Sharon Machala, Taste of Ulster manager at Food NI, said that having previously recorded in Belfast, they were delighted The Kitchen Cabinet was visiting Derry during NI Year of Food and Drink 2016.
“It is the collaboration approach that really works in Derry and makes it stand out. The Council and the strategic partners have delivered specific festivals and, the award winning restaurants, chefs, drinks and cheese-makers have ensured that Derry has its own unique identity.”

The Kitchen Cabinet from Derry’s Guildhall will be broadcast on BBC Radio 4 on Saturday, September 24th at 10.30am and repeated on Tuesday, September 27th at 3pm. For details on how to apply for forthcoming shows, visit www.bbc.co.uk/showsandtours

The best of local, clean, fair food will be on the menu when Derry City and Strabane District Council hosts Northern Ireland’s first Slow Food Festival next month in the latest of a series of flagship culinary events celebrating NI Year of Food and Drink 2016.

The Slow Food Festival will be centred in Guildhall Square from 12noon until 6pm on Saturday, October 8th and Sunday, October 9th, supported by the Department of Agriculture, Environment and Rural Affairs (DAERA), Northern Ireland Regional Food Programme with assistance from Slow Food NI.

The free family-friendly event will incorporate a Slow Food Harvest Fayre, Slow Food Street Food Zone, Family Fun Zone and fringe events including a Made in Derry Slow Food Walking Tour and cycling tours around the city, tours of Butterlope Social Farm at Plumbridge by shuttle bus and an eco-tourism experience at St Columba’s Heritage Centre, which will bring to life stories of our forgotten and local foraged foods focusing on seaweeds and other edible, sustainable wild foods, their traditions, myths and cures.

Mayor of Derry and Strabane, Alderman Hilary McClintock, warmly welcomed the Council’s initiative in organising the upcoming event which will embrace the aims and objectives of Slow Food, a global, grassroots movement founded in Italy in 1989 which links the pleasure of food with a commitment to community and the environment.
“Slow Food recognises the fact that Northern Ireland has a unique culinary heritage with indigenous breads, fish from the loughs, world class produce and progressive artisans contributing to the agri-food sector in the province.
“We are very proud to be leading the way as a Council in promoting our local food provenance through the commitment of dedicated producers and suppliers which has contributed hugely to the city’s rising reputation as a food destination of note.”

Jennifer O’Donnell, Council’s Rural Tourism Officer and organiser of the two-day Slow Food Festival, said: “Building on the legacy of our previous festivals which attracted thousands of visitors to the banks of the Foyle in March, April and July this year, and other Year of Food events including our success as a finalist in Ireland’s Foodie Destinations 2016, we are delighted to be hosting the first Slow Food Festival in Northern Ireland, linking into a global movement that has supporters in more than 150 countries around the world.

“This exciting new Festival promises to be a really family friendly event incorporating a Slow Food Harvest Market, demos and talks, guided tours and tastings. There will be lots of free family entertainment with arts and crafts, petting farm and children’s demonstrations including an edible garden and pea potting stand.
“We have a fantastic line-up of local producers from across NI and Donegal including Broighter Gold, Tamnagh Cheese, Scarpello Slow Food Company, Donegal Prime Fish, Pennyburn Playtrail, Pier 59, Baked in Belfast, Erin Grove Preserves, Red Dog Foods and more exhibitors still to be announced.

“Festival-goers will also be able to grab a bite from some of the North West’s mouth-watering creative slow food cuisine with Emmett Mc Court’s Irish Food Heritage, Lisnamulligan Farm, Hog Roast Company, Amara Dexter Beef, Coffee & Cream and Morelli’s Ice Cream all confirmed to date.
“Festival-goers are in for a real added treat with opportunities on some of the guided food tours to view fresh produce available at this time of year, learn about growing your own vegetables and the free food available by foraging in the countryside.”

Paula McIntyre, Director of Slow Food NI and Slow Food UK Board member, explained: “Slow food is the opposite of fast food, it’s not about slow cooking, it’s about slow production and letting things grow naturally, for example vegetables which are seasonal, hopefully organic but not always, and grown without pesticides.”
The Slow Food movement promotes the rearing of animals in the traditional way, encouraging the use of rare breeds, with meat allowed to mature slowly without the use of growth hormones.

According to the popular BBC Radio Ulster chef presenter who will be taking part in live cookery demos throughout the Festival weekend, Slow Food is reminiscent of the way many of our grandparents lived off the land, right down to sitting around a table and eating together as a family.
“It’s knowing where your food comes from and taking the time to enjoy it. Slow Food has some of the best chefs in the world and it is something I am really passionate about. Yes, we talk about ethics and issues and we should all care about our food and where it comes from but I want this Festival to be fun and interactive and it’s great that it’s happening in Derry,” she added.

Paula McIntyre is a Slow Food Chef Alliance member alongside the likes of Raymond Blanc of Le Manoir aux Quat’Saisons, and will be travelling to the Terra Madre Salone del Gusto international Slow Food convention from September 22nd- 26th that brings thousands of farmers and food producers from 150 countries including Northern Ireland to Turin, Italy every two years.

For further information on the Slow Food Festival and how to book places on the tours, visit www.derrystrabane.com/food where a copy of the programme will also be available soon