The deadline for submitting nominations for the inaugural Irish Curry Awards has been extended until Sunday 31st August. The hottest and most exciting food competition on the entire island, in association with Cobra Beer and Yelp!, is calling upon curry-lovers throughout Ireland to nominate their favourite local curry houses.

The awards scheme is the brain-child of Belfast-based restaurateur Ali Askir. The owner of SAFA says the time has come to create a specialist Asian awards scheme to recognise the contribution made to Ireland’s food scene by hundreds of Indian, Bangladeshi, Pakistani and other Asian chefs, restaurant workers and managers.

The Irish Curry awards will consist of six categories including Best Chef, Best Young Chef, Best Restaurant, Best Front of House, Best Takeaway and Best Newcomer.

You can nominate your favourite restaurant on the website www.irishcurryawards.com.

An awards ceremony will be held in Belfast on October 24th.

All profits will go to The Children’s Heartbeat Trust.

Celebrate the best of Belfast with Eat & Drink Belfast Restaurant Week

It was announced today (16 August) that this October, Belfast will celebrate NI Year of Food and Drink by shining a light on the city’s rich culinary scene during Eat & Drink Belfast Restaurant Week.
Held over a nine-day period from 8 – 16 October, Restaurant Week will promote great Belfast food and champion the city’s diverse and award-winning choice of restaurants, cafes and gastropubs, as well as celebrating Northern Ireland’s impressive artisan producers, growers and brewers, by encouraging both residents and visitors to dine out and enjoy all that Belfast offers.

The Restaurant Week initiative, which is funded by Belfast City Council with support from Tourism Northern Ireland and delivered by Visit Belfast and Food NI, culminates in the arrival of the BBC Good Food Show, which takes place at the Belfast Waterfront from 14 – 16 October and sees famous names like James Martin and the Hairy Bikers visit the city.

Eateries are now being encouraged to submit unique ‘food experiences’ – from bespoke menus to special events – for promotion during Restaurant Week. The deadline for submission is Tuesday 23 August, with more information available from Food NI.
Belfast City Councillor Deirdre Hargey said:

“Belfast Restaurant Week is an unmissable opportunity to show the passion that goes into making, cooking and serving up our first-class food and drink.

“Belfast’s hospitality industry makes a major contribution to the local economy, with nearly a thousand outlets supporting in the region of 29,000 jobs, so the Council is pleased to support this initiative, which will give the city’s many restaurants an opportunity to showcase their talented chefs and local ingredients. We are confident that Belfast Restaurant Week will encourage more people to get out and experience some of the great food available right across the city.”

Jorge Lopes, Country Director of Diageo NI, said;

“Food and drink is a key aspect of any thriving city, and Belfast can compete with the best. Food and drink is an important part of any city break – estimates show that about one third of a tourist’s spend is on food and drink – so we want to encourage our industry customers to embrace Belfast Restaurant Week to shout about what makes Belfast and Northern Ireland such a fantastic destination for food and drink.

Gerry Lennon, Chief Executive of Visit Belfast, also said:

“Good food has always been core to the DNA of any intrepid traveller, and eating out is an increasingly important element of Belfast’s tourism offering. Food writers and critics have been raving about our restaurants and food scene for some time now and the city has been mentioned in many influential travel and food guides, notably being named as one of the top places to visit for food in 2016 by the National Geographic Traveller magazine, all of which helps in attracting more and more visitors to Belfast.

“Eat & Drink Belfast Restaurant Week is all about raising the profile of our eating out scene, encouraging everyone to enjoy great nights out, sampling new menus and perhaps trying something different whilst getting the true, great taste of Belfast.”

Susie Brown, Director of Corporate Development at Tourism NI added:

“The NI Year of Food and Drink has been a great success as we head into the final stages of the year, the time is right to celebrate Belfast’s unique restaurant scene. Belfast is home to very talented chefs who combine fresh, locally sourced ingredients to create dishes of distinction, and we hope this initiative will encourage everyone to get out and enjoy some great food and drink.”

Sharon Machala from Food NI concluded:
“From an Ulster fry to Michelin-starred dining and everything in between, Belfast has it all, and Eat & Drink Belfast Restaurant Week will celebrate the great variety of dining in the city. We are encouraging Belfast eateries to get involved with this celebration creating ‘food experiences’ that showcase the great local food and drink available in the city.”

Dean Coppard, of Uluru Armagh fame, has been appointed as Executive Chef of North Coast restaurant
Bartali, Portballintrae.

The Australian chef who revolutionised the food scene in Armagh with his Aussie style restaurant Uluru,
which opened over a decade ago, has decided to bring his unique style of cooking to the North Coast where
he takes up the position of Executive Chef in Bartali.

Bartali opened just over a year a go and is part of the Thornyhill Group, the group behind famous Belfast
restaurants Coppi and Il Pirata.

Dean is excited by the challenge of moving North and can’t wait to utilise the local produce there is on the
coast. Commenting on the local produce available Dean said: “Irish seafood is some of the best in the world and there is an abundance of it available on the North Coast.

I love to show off local ingredients in innovative ways, and may even bring a few Eastern flavours with me on
the journey up the road, not to forget a bottle or two of Armagh cider!”

Andrea O’Neill, Sales and Marketing Manager for Thornyhill Group, said of Dean’s appointment:
“We are delighted to have a chef of Dean’s reputation join us in Bartali where we are sure he’ll put his own
spin on our beautiful seaside restaurant. Dean is a great talent and we can’t wait to have him behind the pass!”

Coppard takes charge off the kitchen on the 18th of August when he will be introducing the people of the
North Coast to his new menu which features a host of wonderful dishes. The ‘Hang 10’ main course of chicken breast, garlic and herb marinated local King prawn skewers with whipped potatoes is sure to be a hit with locals, with the classic Dunluce burger using Hannan’s award winning salt aged Shorthorn beef another winner on the menu.
Tony O’Neill, Director of Thornyhill Group, said of Bartali’s next step: “We at Thornyhill are proud of what we’ve achieved on the North Coast so far and look forward to taking Bartali to the next level, making it a destination restaurant for locals and beyond.”

Bartali is open from 5pm to 10pm Thursday and Friday and from 12pm to 10pm Saturday and Sunday with
booking advised as interest in Dean’s arrival has already been huge. Visit www.bartali.co.uk or call
02820732405 to reserve a table.

Sam Butler talked to Davy Smith and Louise McCreesh in Banbridge about Rocketvan, their recently established healthy food business.

Banbridge-based foodies Davy Smith and Louise McCreesh are using a converted Yorkshire ambulance to bring healthy food to festivals and other community events across Northern Ireland.

The enterprising couple, who are to be married next month, have launched rocketvan, a mobile food van that’s now offering delicious salads and gourmet sandwiches as a healthy ‘street food’ option. And it’s an offering geared also to vegetarians and those with conditions such as coeliac disease.

In addition to their presence at food events at venues throughout the province, they’ve launched a delivery service that offers platters of gourmet sandwiches for conferences and other events as well as offices and factories around the wider Banbridge area. They are aiming to expand the service in the short to medium term.

They are an integral part of a revolution currently underway here that’s raising the quality, variety and taste of food on offer at outdoor events, many of which are part of the current and highly successful Year of Food and Drink. The business has been shortlisted for the regional final of the British Street Food Awards and has also achieved five star hygiene rating following a Scores on the Doors inspection.

“We are both passionate about quality food and were keen to set up our own business,” says Louise, a native of Mullaghbawn in the picturesque foothills of Slieve Gullion in Co. Armagh. She has a background in broadcasting with the BBC. Davy hails from Newry and has experience in the fitness sector.

The couple was encouraged to realise their idea for a small food enterprise at a Tourism NI workshop held to explore business opportunities within the ambitious framework of Year of Food and Drink.

“One of the key themes of the workshop was the need to develop new approaches in outdoor catering around food and other festivals. This was in line with our own thinking,” Louise continues. “What we were thinking about was a mobile service specialising in premium quality and healthy menu items based on delicious salads and sandwiches.

“We did quite a bit of market research to see what was then available. It included visits to food exhibitions and other events around Northern Ireland. Our research found that people here are increasingly looking for healthy options especially for their children. Shaping this development is concern about fat intake and obesity.

“We gathered as much information as we could about food delivery operations. The next step was to pull all this information together and shape a detailed business plan.

“We developed our own menu using fresh salad ingredients, giant whole wheat couscous, nuts and seeds. Among our most popular items is a satay chicken salad that also includes avocado and cashew nuts, and a goat’s cheese salad with roasted red peppers.

“We wanted in particular to use ingredients that were fresh and locally sourced. For instance, we source our leaves and vegetables from a greengrocer in Banbridge, use Fivemiletown goat’s cheese, and the low GI bread is from Windsor Bakery in Banbridge.

“Our initial idea was to launch a delivery service focused on local offices and other premises around Banbridge. At the workshop, we were encouraged to take this a stage further by ‘going mobile’.”

The couple then began the search for a suitable vehicle. They found it in Glasgow! The vehicle had been a Renault ambulance from Yorkshire that had been converted into a food van. “We reckoned it was perfect for what we had in mind and decided to buy it. We were excited to secure a vehicle that suited our objectives,” Louise says.

“We brought it back home and revamped it, transforming it from a snack van to a salad bar on wheels. It became our rocketvan. We chose this identity because we both liked Elton John’s Rocket Man and it seemed to fit our focus on healthy food, fresh salad ingredients such as rocket. We’re definitely in orbit now,” she adds. rocketvan is kitted out with two refrigerators, a counter-top prep unit, a panini grill and an Italian coffee machine. They also serve fresh coffee sourced from Ristretto, the Banbridge-based roasters.’

The new business is pitched at the rapidly growing health, weight and overall wellness market that’s now impacting the street food sector. Rocketvan’s fresh, filling and nutritious salads are provided in convenient 750ml plastic containers and were launched in July at the big Soma Irish music and lifestyle festival in Castlewellan.

The colourful event in the Mournes featured a food and drink element for the first time in the form of a gourmet food market. “Taking part was a bit of an experiment,” Louise continues. “We wanted to see how festival fans would react to the type of food we had developed. We were keen to talk to them, to explain the thinking behind our approach and menu and to get their feedback. We really shouldn’t have worried, because the response from people of all ages was immensely encouraging and business was excellent. People were extremely positive about our food and the fresh, rockety concept,” she adds.

Encouraged by the success at Soma, Louise and Davy are taking part in a series of forthcoming Year of Food and Drink events. They are demonstrating that there’s a great deal more to ‘street food’ than burgers and bangers.

Contact: @rocketvanfood on Facebook, Twitter and Instagram

Hospitality Ulster Launches the Pub of the Year Awards 2016

The search to discover Northern Ireland’s best pubs, hotels and restaurants is now on, as Hospitality Ulster launches its annual Pub of the Year Awards for 2016.

A total of thirteen Awards will showcase the toast of the Northern Ireland hospitality industry. To further widen the scope of the Awards for 2016, Hospitality Ulster has introduced a new Food & Beverage Manager of the Year Award to the 2016 line-up, which is open to entrants from pubs, restaurants and hotels.

Three Pub of the Year Awards are up for grabs, recognising the best pubs and bars in rural, urban and city locations across Northern Ireland.

This year’s Awards will once again recognise the growing importance of locally sourced food in pubs, hotels and restaurants, through three Commitment to Local Food Awards (in partnership with Food NI). A Commitment to the Community Award will recognise immense contribution hospitality businesses make within their local communities. And in the Hotel Bar of the Year category, there will be two Awards: Hotel Bar of the Year (1* – 3*) and Hotel Bar of the Year (4* – 5*).

The 2016 Awards will look to the future, recognising up and coming talent with Hospitality Ulster’s Rising Star Award (in partnership with Ulster University), as well as paying tribute to those that have played a role in shaping the industry with a special Industry Legend Award (in partnership with Hospitality Review NI).

One Award category will invite nominations from the general public. People can nominate their favourite barperson through The Sunday Life, which is joining forces with Hospitality Ulster once again to search for Northern Ireland’s Barperson of the Year.

All submitted Award entries, along with public nominations for the Barperson of the Year and the Industry Legend Awards will be vetted and judged by an independent judging panel comprised of industry experts, before being mystery shopped to ensure they meet industry standards and best practice guidelines.

Commenting on the Pub of the Year Awards 2016, Olga Walls, chair of Hospitality Ulster, said:

“As our Hospitality industry continues to grow and diversify, so too does the breadth and reach of Hospitality Ulster’s Pub of the Year Awards. With each year, we have introduced new award categories to recognise not just our fantastic local pubs and bars, but also our amazing restaurants and world class hotels.

Whilst our three ‘Pub of the Year Awards’ – recognising best in class urban, city and rural pubs – remain a very important part of our celebrations this year, it is also important we recognise the diverse range of businesses that make up the Northern Ireland hospitality industry

“I would encourage all pubs, hotels and restaurants to get involved and enter this year’s Awards as we strive to celebrate the real heroes of Northern Ireland’s hospitality industry and make the Pub of the Year Awards 2016 the best yet.”

The Pub of the Year Awards moves to a new venue for 2016. On Wednesday 16th November, hundreds of publicans and restaurateurs from across Northern Ireland will gather in the Ramada Plaza at Shaw’s Bridge, Belfast to toast Northern Ireland’s hospitality industry.

The Pub of the Year Awards are the only industry recognised awards. This year’s Awards are supported by Britvic, Coca-Cola, Diageo, Dillon Bass, Drinks Inc., Henderson Foods, Heineken Northern Ireland, Molson Coors, Richmond Marketing, Tennent’s NI, United Wine Merchants, and media partners, Sunday Life, Hospitality Review NI and U105.

The closing date for entries for Hospitality Ulster’s Pub of the Year Awards 2016 is Wednesday 14th September 2016. A final shortlist will be announced by the end of October, revealing the premises shortlisted in each Award.

For further information about the Pub of the Year Awards and to enter online, visit www.nipuboftheyear.org

Keep up to date with all the Pub of the Year Awards 2016 news on the Hospitality Ulster Twitter @HospUlster and Facebook using the hashtag, #NIPubAwards

Dale Farm, Northern Ireland’s leading dairy producer, has secured a contract which will see it supply all Asda stores in NI with its high-in-protein, fat-free quark soft cheese.

The award winning product – made using cows’ milk sourced from the 1,300 dairy farmers who supply the company with milk – can be incorporated into savoury or sweet dishes. From pasta sauces and baked potatoes to a cheesecake, this naturally high in protein dairy product adds nutritional value to a wide range of recipes, and is already a hit with health and fitness enthusiasts, and those looking to reduce fat intake in their diet.

Commercial Director – Branded Products at Dale Farm, Jason Hempton, is confident that the product will be popular with a broad spectrum of consumers focused on achieving a healthy lifestyle:

“Dale Farm is delighted to extend our range of dairy products available in Asda stores. Quark is evidence of our strategy over the next three years to develop a range of health-focussed, nutritionally valuable dairy products, which can easily be included in everyday cooking. Consumers are asking for high-protein products – and quark delivers, with 11g of protein per 100g serving.

“As a Gold Award winner at the recent World Cheese Awards, Asda customers are also guaranteed premium quality with each purchase.”

Brian Conway, ASDA Buying Manager Northern Ireland, added:

“Quark soft cheese will be joining a wide range of Dale Farm products already on offer in our stores across Northern Ireland. We know our customers value dairy produce which is locally-sourced – and with this latest addition to our cheese range, quark has the added benefit of supporting a healthy lifestyle as well as our local farmers.”

Dale Farm Quark is available in Asda stores now.