Mash Direct, the independent, family owned farming and food production enterprise are delighted to be shortlisted for the Export Initiative/Company of the Year at the first ever Northern Ireland Agricultural Awards. The winners will be announced at the prestigious awards ceremony to be held in Stormont Hotel on Thursday 22nd September.

The Northern Ireland Agricultural Awards celebrate the rich traditions handed down throughout generations rewarding companies, farmers, suppliers and individuals dedicated to the agricultural industry striving to make a difference and inspire others.

With six generations of farming expertise, Mash Direct have demonstrated outstanding commitment to their family run business. They are an admirable example of a company who have diversified their family farm into a national household brand.

From the initial idea of making traditional Ulster Champ for convenience, the Hamilton family have grown Mash Direct into a £15 million turnover company, employing 180 members of staff supplying a range of over 40 different convenient vegetable accompaniments to the retail, food service and food manufacturing sector.

They had an incredibly successful year with record breaking sales and retail wins securing new contracts with Amazon Fresh, Fortnum and Masons, Home Bargains, Iceland, Nisa, Waitrose Scotland and Co-Op. Further afield, they have increased international sales in the Middle East including UAE. The growth in sales has meant a growth in demand for produce and the farm has grown from a 230 acre farm in 2004 to over 1400 acres in 2015.

Jack Hamilton, Export and Marketing Director, Mash Direct commented: ‘It is an honour to be shortlisted as a finalist in Northern Ireland’s Agricultural Awards. Our family have been farming close to the shores of Strangford Lough for six generations and we are passionate about what we do. These prestigious awards celebrate and recognise the hard work and devotion to the Agricultural Industry. We have had an incredibly successful year and continue to build our export markets. We look forward to what the future has in store for us.’

Danni Barry from Deanes Eipic, Belfast, is named FOOD&WINE Magazine Chef of the Year 2016 Restaurant Patrick Guilbaud takes the title of FOOD&WINE Magazine Restaurant of the Year 2016

The winners of the prestigious FOOD&WINE Magazine Restaurant of the Year Awards in association with Nespresso Business Solutions were announced at a gala luncheon in The InterContinental, Dublin today. Over fifty awards were given to top chefs and restaurateurs from across the country, hosted by CEO of Harmonia, Ciaran Casey and comedian Barry Murphy. Guests were treated to a five-course meal alongside perfectly matched wines courtesy of wine distributors Febvre & Co.

Ireland’s only female Michelin starred chef, Danni Barry of Deanes Eipic in Belfast, took the top award – Overall Chef of the Year – beating off stiff competition in the category and adding to the many accolades that Danni has achieved in the short time that Eipic has been established.

Restaurant Patrick Guilbaud – one of Ireland’s most well established fine-dining restaurants – was named FOOD&WINE Magazine Restaurant of the Year, firmly cementing the award-winning Michelin star restaurant’s position at the forefront of the culinary scene.

Over fifty awards were given to top chefs and restaurateurs from across the country, hosted by CEO of Harmonia, Ciaran Casey and comedian Barry Murphy. Guests were treated to a five-course meal, featuring Silver Hill Farm duck as the main course alongside perfectly matched wines courtesy of Febvre wines.

Chef JP McMahon of Aniar, Galway, was inducted into the FOOD&WINE Magazine Hall of Fame. A self-taught chef, JP is one of Ireland’s strongest voices in the restaurant industry, continually innovating and promoting not only the Galwegian dining scene but Irish food in general on a worldwide stage.
Other big winners on the day included Forest Avenue, Dublin; 1826 Adare, Limerick; Pickle, Dublin; Greenes Restaurant, Cork; Ox, Belfast; Kai, Galway; Viewmount House, Longdford; Marlfield House, Wexford; and Lady Helen, Mount Juliet, Kilkenny.

The Entrepreneur Award went to Michael Deane for his contribution to Northern Ireland’s restaurant landscape. As chef and proprietor of a host of eateries under the Deanes brand, including Deanes Eipic, he continues to offer new and exciting dining experiences in Belfast.

“The thriving restaurant scene in Ireland continues to impress our judging panel – the standard of excellence across the country, among both well established and young restaurants, made the judging process a tough one, and all of those shortlisted should be congratulated,” commented Miriam Atkins, editor of FOOD&WINE Magazine.

Gordon Thompson, commercial director, Nespresso Business Solutions said,”This is Nespresso’s second year of sponsorship of the FOOD&WINE Magazine Restaurant of the Year Awards. The awards are a prestigious platform that gives recognition to those dedicated to pursing excellence and innovation, values Nespresso shares. We are delighted to continue our support of the FOOD&WINE Magazine Restaurant of the Year Awards and congratulate this year’s winners and wish them every success.”

Now in its 16th year, The FOOD&WINE Magazine Restaurant of the Year Awards in association with Nespresso Business Solutions, are considered the most prestigious and authoritative culinary awards in the Irish calendar. Recognising the best Irish restaurants and culinary talent, diners from all over Ireland were invited to nominate their favourite restaurants and chefs, with the top entries going forward for deliberation by a national culinary panel of judges, made up of industry experts and national food critics.

Northern Ireland’s biggest celebration of local favourites – with cooking demonstrations and music. A great day out! Free entry.

WHAT: Tesco Taste Festival 2016

WHERE: Custom House Square, Belfast City Centre

WHEN: 16th – 18th September 2016
Friday 16th: 2pm – 8pm
Saturday 17th: 10am – 6pm
Sunday 18th: 10am – 5pm

The fabulous Tesco Taste Festival is returning to Custom House Square in Belfast on the weekend of 16th – 18th September 2016. Now in its eighth year, the Festival, which attracts around 20,000 visitors, looks set to be even bigger and better than before.

The Festival, which celebrates and showcases all that’s great about Northern Ireland food and drink producers, suppliers and chefs, promises a superb weekend of tasting, demonstrations, cookery tips and recipes using top local produce, and entertainment for all the family!

Share the Tesco love of local food and drink – visit www.facebook.com/tastenorthernireland for updates during the countdown to this foodie extravaganza!

Set to dazzle Northern Ireland’s Year of Food and Drink, the Hillsborough International Oyster Festival presents it’s Gourmet Pop-up Restaurant on Thursday 1st September 2016. Sponsored by stylish kitchen appliance provider Smeg, the evening’s four-course menu will be prepared by top local chefs, with guests also being treated to a special appearance from top chef Richard Corrigan.

After a successful premiere last year, the Gourmet Pop-up Restaurant will return with a fine bill of fare from local chefs, Derek Patterson of The Plough, Hillsborough, Andy Rea, from the Mourne Seafood Bar, and Karl Banks from The Hillside. Each chef will perform a live cooking demonstration of their signature dish at the fully-kitted out Smeg cooking theatre before guests are served a plate of these spoils to taste for themselves.

Festival committee member and Pop-up chef Derek Patterson said: “We’re delighted to be putting the Pop-up back on the menu for the Oyster Festival’s 2016 programme and contributing to what has already been a phenomenal year of food for Northern Ireland. Each course is an opportunity for chefs to showcase their individual flair for crafting home-grown produce into creative culinary designs. Andy Rea from Mourne Seafood Bar will be flaunting his famous seafood mastery while the Hillside’s Karl Banks is set to start the evening off with a delicious salad and sorbet creation, so guests get to enjoy a diverse dining experience.”

The Hillsborough International Oyster Festival, Tourism Northern Ireland, and Food NI are all delighted to welcome top chef, Richard Corrigan to the Pop-up Restaurant, who will be partnering up with Derek Patterson to cook-up the main course of the four-dish feast.

The event is set to be a gourmand’s dream with dishes prepared using award-winning ingredients such as Hannan Meats. Guests are invited to go on a culinary adventure with each course perfectly paired with wine from top South American wine maker Concha Y Toro. Festival sponsor, Turkish Airlines also seek to add a dash of Eastern Europe flavour to the evening with their native canapes, baklava and Turkish Delights, from the airline’s Flying Chefs.
For further information on the Hillsborough International Oyster Festival’s programme and to book tickets visit www.hillsboroughoysterfestival.com.

The Hillsborough International Oyster Festival also kindly acknowledges the support of Tourism Northern Ireland and Lisburn & Castlereagh City Council in the staging of this year’s event.

Doherty Meats may be spicing up its new product range in line with consumer demand but there will always be something ‘special’ about its best known brand.

Beloved of the LegenDerry ‘stews’, Doherty’s special mince is such a part of the city’s culinary psyche, locals have even been known to pack it in their suitcases when heading away from home!

Established since 1830, Doherty’s employs 40 staff at its production unit in Pennyburn, and its ground beef and pork products are sold in hundreds of food retail outlets in NI, Republic of Ireland and Britain.

Seamus Doherty, Managing Director, who oversees the business with his brother Ian, welcomed ‘Love NI Meat’, Tourism NI’s dedicated theme for August as part of the Northern Ireland Year of Food and Drink 2016 calendar.

Seamus, whose sons James and Matt have also joined the family firm, says: “I think it is very important to focus on home-based foodstuffs. In our experience, meat is as popular now as ever. Tradition is very important to us and people have a loyalty to the long standing familiar brand.”

Doherty’s sausages and mince are still a mainstay on the weekly shopping list for families across the North West and further afield, 186 years after the company was founded. It won Gold and Silver for its gluten-free burgers and sausages in this year’s inaugural Free From Food Awards held in Dublin.

With its origins in retail butchery dating back to the early 19th Century, Doherty’s beef hamburger meat was first produced at the back of the butcher’s shop in Waterloo Street shortly after the Second World War. Asked what he believes makes its highly versatile mince so popular, Seamus Doherty continued: “We like to think it has a unique flavour and texture, that it’s good value and that it’s consistent. We probably sell more sausages but it’s a very strong brand which commands a fair bit of loyalty. We take a lot of care as we do with all our manufacturing operations.”

Recalling stories from yesteryear of Derry people stocking up on their Doherty’s sausages and mince while home on holidays to take back with them overseas, Seamus said: “When I was a teenager I remember hearing one story about a woman heading to Canada with a suitcase full of special mince. When she got to the other side the customs man asked her to open it and said, ‘What’s that?’ She looked at him and said: ‘That’s special’!”

When it comes to the recipe for the success of one of Ireland’s oldest meat processors, Seamus cites the “commitment of family and staff, attention to detail at all times and determination to produce wholesome, safe and legal products of consistent high quality.”

Seamus Doherty also cited the influence of his sons – the sixth generation of the family – for bringing new and innovative ideas to the firm through ongoing research and development.

He added: “The single biggest challenge for our business has been the changing pattern in retailing with the rise of the multiples and discounters. We like to think we have a good, broad customer base that covers both the independent grocery sector and the multiples sector.

“There is a lot of competition; it was easier for us a few generations ago when there was not such a variety of options for the customer. We remain a small entity among all the giants stalking the business world but so far we seem to manage and long may it last!”

Mary Blake, Tourism Development Officer with Derry City and Strabane District Council which is actively supporting NI Year of Food and Drink 2016 through a range of initiatives and events, paid tribute to the valuable role played by Doherty Meats in the city’s LegenDerry food story.

“Doherty Meats are a local institution held in deep affection by families across the North West and much further afield. Doherty’s sausages and mince in particular are synonymous with tradition and nostalgia, they remind us of home and our wider international food offer that is ‘LegenDerry and Local’.”

Excellence, quality and innovation is the perfect blend for success in the baking industry – this and more will be highlighted at an innovation workshop hosted by Lisburn based business Andrew Ingredients, supplier of ingredients to the food and baking industry across Ireland. The workshop, in partnership with Tourism NI’s celebration of the NI Year of Food and Drink, will be staged in September which has been marked by Food NI as Bread and Baking month. The workshop will also feature an innovation and business growth session with John Foster MBE from the BBC TV series Victorian Bakers and owner of the successful Barnsley based Foster’s Bakery. As part of his visit to Northern Ireland John Foster MBE will also meet with representatives from Armagh, Banbridge and Craigavon Borough Food Heartland.