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.

Good Food Guide 2017 reveals its best eateries, with Wine & Brine recognised as best new entry for NI

• Winner of the recent Local Restaurant of the Year Award, Wine & Brine, features on The Good Food Guide’s best new entries list
• Restaurants in Bangor and Belfast are the highest scoring restaurants for Northern Ireland in the guide.
• Belfast’s industrial-chic Muddlers Club makes a splash on best new entries list

The top entries and award winners from the 2017 Good Food Guide have been revealed today. The Good Food Guide (GFG), owned by Waitrose, is a guide to the very best restaurants and eateries across Britain. Northern Irish newcomer Wine & Brine, the winner of the Local Restaurant of the Year Award* announced last month, is also recognised in this year’s guide on the best new entries list.

Wine & Brine, “a relaxed town-centre venue” is located in the picturesque market town of Moira in Armagh. Chris McGowan and his wife Davina offer regional produce using on-trend preserving techniques such as ageing, curing and pickling.

Speaking about Wine & Brine, Elizabeth Carter, Waitrose Good Food Guide Editor says, “High Georgian ceilings and an open kitchen make the place feel airy and relaxed, but the next thing to catch your eye may well be the astonishingly restrained prices. There’s certainly no stinting on quality, as witnessed in a pair of chorizo dumplings smothered in a creamy onion soup, with hints of fennel adding edge.”

Helping to sustain the culinary excitement in Northern Ireland are the highest scoring restaurants, which can be found in Belfast and Bangor.

A former harbourmaster’s office and lifeboat station by the marina, The Boat House in Bangor, Co Down, is recognised as one of the top scorers for its “diverting blend of European and Asian elements in dishes that don’t stint on complexity of construction”. The guide notes that “the roughcast stone walls and tiled floor make a clean, simple backdrop for the Castel brothers’ classy operation.”

Another restaurant highlighted is OX in Belfast, a “contemporary venue for a transformed city dining scene” with an emphasis on seasonality throughout its dishes. “Technical wizardry” adds lustre to its desserts menu and an expertly chosen list makes it well worth a visit.

Continuing in OX’s modernist vein is new entry the Muddlers Club, whose industrial chic decor and modern Euro dishes are setting a high standard for Belfast’s hip Cathedral Quarter – it rightly earns its place on The Good Food Guide’s best new entries list.

The Good Food Guide’s annual Top 50 restaurant ranking is highly regarded by chefs and restaurant-goers alike. The top restaurant this year is L’Enclume in Cumbria, which scored a perfect 10 and kept the number one spot for the fourth year running.

The guide celebrates the tenth year of editor Elizabeth Carter at the helm. She has experienced many changes in restaurant culture during her decade at The Good Food Guide, which is still compiled by coupling reader feedback of eateries up and down the country with anonymous inspections by a team of experts.

Says Carter, Consultant Editor of the Waitrose Good Food Guide, “I’ve certainly seen changes in the UK restaurant scene in my ten years as consultant editor – what a golden era for restaurants it has been. London will always have an extraordinary wealth of top restaurants and chefs but I love the fact that the burgeoning restaurant scene beyond the capital, driven by more affordable start-up costs, has made our other great cities viable dining destinations.

“At the same time, dining out everywhere has become less structured, less formal, with more flexible opening times and menus, and with a much broader choice of quality venues in the lower price bracket. It means we’ve all had to come to terms with exposed ductwork, hard seats, small plates and communal tables – but it’s well worth it when you consider the all-day eateries, cafés, pizzerias, seafood shacks and pubs of genuine high quality offering everyday eating at everyday prices.”

The GFG, along with its team of anonymous inspectors and loyal readers, has uncovered a range of foodie finds in unconventional settings and structures. There are three restaurants housed in shipping containers featuring in this year’s guide: Cook House in Newcastle, Craftworks Street Kitchen in Truro, Cornwall and Kricket in Brixton in London. Then there’s a “modern marvel” in a service station. Gloucester Services on the M5 is an “independently run motorway pit-stop” with a gourmet café that is “committed to locally sourced food”. Also new to the guide this year is reader discovery Shuck’s at the Yurt, a restaurant housed in a quirky tent in Norfolk. The yurt eatery, located in a beautiful orchard, is run by husband and wife team Philip (Head Chef) and Beth Milner. And in Bristol, you’ll find a brilliant brunch and tasty tapas at Spoke and Stringer, a seriously cool café which is part of a bike and surf shop.

The Waitrose Good Food Guide 2017 Editors’ Awards

Waitrose has also announced the Editors’ Awards from the 2017 Good Food Guide. These awards recognise restaurants and chefs who have shown excellence in their field. This year, Chef of the Year has been awarded to James Close from the Raby Hunt in Darlington, Durham. Restaurant of the Year has been named as Orwells in Shiplake, Oxfordshire and Best New Restaurant Entry is Forest Side in Grasmere, Cumbria. A new award for this year is Best Front-of-House, which celebrates the best restaurant customer service in the UK. This has been awarded to Jason Atherton’s Pollen Street Social in London.

Chef of the Year
James Close
The Raby Hunt, Durham

Chef to Watch
Ben Murphy
The Woodford, South Woodford, London

Restaurant of the Year
Orwells
Oxfordshire

Best New Entry
Forest Side
Cumbria

Best Front-of-House
Pollen Street Social
London

Best Small Group
Dishoom
London

Local Restaurant of the Year
Wine & Brine
Moira, Armagh

Top 50 Restaurants

The Good Food Guide’s annual Top 50 restaurant ranking is highly regarded by chefs and restaurant-goers alike, with particular attention paid to those chefs and restaurants who make it into the Top 10. The Top 50 recognises the very best talent in the country; a place on the list represents a huge achievement, with each position earned by its score in The Good Food Guide, editor appraisal and strength of reader feedback. A top score of 10 means “Just perfect dishes, showing faultless technique at every service; extremely rare, and the highest accolade the Guide can give.” Straight into the Top 50 at no. 37 is Forest Side, Cumbria and also new in the Top 50 are Castle Terrace, The Greenhouse, Simpsons, Orwells, Restaurant Marianne and The Whitebrook.

1 L’Enclume, Cumbria (10)
2 Restaurant Nathan Outlaw, Cornwall (10)
3 Restaurant Sat Bains, Nottinghamshire (9)
4 Pollen Street Social, London (9)
5 Hibiscus, London (9)
6 The Fat Duck, Berkshire (9)
7 Restaurant Gordon Ramsay, London (9)
8 Hedone, London (8)
9 Restaurant Andrew Fairlie, Tayside (8)
10 Fraiche, Merseyside (8)
11 The Ledbury, London (8)
12 Midsummer House, Cambridgeshire (8)
13 Le Champignon Sauvage, Gloucestershire (8)
14 Alain Ducasse at the Dorchester, London (8)
15 Fera at Claridges, London (8)
16 Le Gavroche, London (8)
17 Marcus, London (8)
18 The French, Manchester (8)
19 André Garrett at Cliveden, Berkshire (8)
20 The Peat Inn, Fife (8)
21 Whatley Manor, The Dining Room, Wiltshire (8)
22 Castle Terrace, Edinburgh (7) New to the Top 50 this year
23 The Kitchin, Edinburgh (7)
24 Bohemia, Jersey (7)
25 The Greenhouse, London (7) New to the Top 50 this year
26 The Waterside Inn, Berkshire (7)
27 Casamia, Bristol (7)
28 Paul Ainsworth at No. 6, Cornwall (7)
29 Dinner by Heston Blumenthal, London (7)
30 Artichoke, Buckinghamshire (7)
31 Le Manoir aux Quat’Saisons, Oxfordshire (7)
32 Restaurant Story, London (7)
33 Gidleigh Park, Devon (7)
34 Restaurant James Sommerin, Glamorgan (7)
35 Simpsons, Birmingham (7) New to the Top 50 this year
36 Sketch, London (7)
37 Forest Side, Cumbria (7) New to the Top 50 this year
38 Murano, London (7)
39 Restaurant Martin Wishart, Edinburgh (7)
40 Ynyshir, Powys (7)
41 Adam’s, Birmingham (7)
42 The Raby Hunt, Durham (7)
43 Freemasons at Wiswell, Lancashire (7)
44 Orwells, Oxfordshire (7) New to the Top 50 this year
45 Restaurant Marianne, London (7) New to the Top 50 this year
46 Hambleton Hall, Rutland (7)
47 The Whitebrook, Gwent (7) New to the Top 50 this year
48 Llangoed Hall, Powys (7)
49 Lake Road Kitchen, Cumbria (6)
50 The Dairy, London (6)

The Good Food Guide will be available to buy at Waitrose from 5th September priced at £12.99 (rrp £17.99). The guide can also be pre-ordered now at thegoodfoodguide.co.uk

Baronscourt Estate in Co. Tyrone has one of the largest herds of pure Sika deer in Ireland, the gentle flavours of its naturally wild venison seducing the UK’s Guild of Fine Foods through the annual Great Taste Awards, described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’.

As part of Northern Ireland Year of Food and Drink 2016, Lord Hamilton, who is directly involved in the running of Baronscourt’s game food business, speaks of his love for the 400-year-old Estate which is also his ancestral home.

He loves to cook for his young family who are all “huge venison fans” – and reveals their “special meal” features freshly prepared venison French rack, happily coinciding with August’s ‘Love NI Meat’ theme for Year of Food celebrating all that is delicious about our local food and drink.

Mary Blake, Tourism Development Officer with Derry City and Strabane District Council which is actively supporting Tourism NI’s year-long campaign through a range of events and initiatives, paid tribute to Baronscourt’s success with its award-winning local venison and key role in promoting the area as an international tourist destination, attracting hundreds of visitors each year.

Asked what he loves most about Baronscourt – historic seat of the Duke of Abercorn since 1612 – located in the foothills of the Sperrins at Newtownstewart, Lord Hamilton said: “It is very hard to point to a single facet that I love most about Baronscourt Estate, but it’s essentially the people whom I work with and the community that I live within, as without them the Estate would not be as it is.

“I am particularly proud of our game food business, as the growth in venison sales is something we have really excelled at in a very short period of time. Providing a really healthy, sustainable food which has been awarded such great feedback and commendation from the top food judges in the UK, has been very gratifying.

“The most popular venison product we produce is the venison loin because it is simply the most delicious cut and full of flavour and has enjoyed great success having gained some notable awards in the Great Taste Awards – it was a 3 Gold Star Winner in 2014 and a Top 50 Food.” Further commendation followed in 2015 and just recently Barsonscourt Estate was again awarded a star for its renowned venison French rack.

Lord Hamilton continued: “It is also wonderful to be able to supply all the top restaurants in Northern Ireland and see our produce on their menus. I am passionate about food and sourcing local seasonal produce. I also love to cook, especially for a young family to feed who are all huge venison fans.”

Asked to describe his own favourite dish, he revealed: “For a special meal it would be the venison French rack, flash seared for a few minutes, then into a hot oven for 15 minutes, rested for 10 minutes then served with roasted potatoes, celeriac mash, and red cabbage.”

Baronscourt’s lakes, pasture, woodlands and heather moorland provide the ideal habitat for the highly prized Sika deer to live and breed. Throughout the year they feed on succulent myrtle bog, ryegrass and tasty saplings which are naturally free of any additives or growth promoters.

The Estate has been producing game and venison for the commercial market for a number of years and recently invested in facilities to improve its packaging and labelling, as well as being able to produce more sophisticated cuts and products such as the French rack of venison and burgers and sausages.

The Sika deer is renowned for its flavour, often stated to be milder in strength than the more readily available commercial venison from Red deer, leading to a gentler, rounder flavour. While Baronscourt has always enjoyed a local demand for its venison, Lord Hamilton said: “Increased consumer appreciation and demand for food that has been produced sustainably without any additives or subjected to any intense rearing practices, combined with its high nutritional value and healthy characteristics, has increased the popularity of venison. In addition, the rise in popularity of TV cookery shows and celebrity chefs has led to consumers becoming more confident in cooking less well known foods and learning just how easy it is to cook game.”

Explaining the importance of sustainability for the business, Lord Hamilton continued: “The Estate is over 400 years old and we are very much planning for the next 400 years! Sustainability runs through everything we do, whether it is through our forest management which is undertaken in accordance with Continuous Cover Forestry management principles, to the rearing of game on the Estate for sporting purposes.

“We believe very strongly in ensuring that our game is reared to the highest possible welfare standards and that all game harvested from the Estate is processed and brought into the food chain to ensure that nothing is wasted. A sustainable approach to all that we do ensures that we can continue to achieve the environmental and commercial objectives of the Estate, and continue to offer employment to the local community.”

Baronscourt’s venison and game is supplied to individuals, restaurants and wholesalers throughout Northern Ireland, with products also sold into other markets such as the Republic of Ireland and Great Britain. “We have in the past supplied the prestigious Fortnum and Mason store in London, who experienced huge demand for our wild venison,” said Lord Hamilton, who added that traceability is also paramount.

“Baronscourt is one of only a handful of Estates to operate a fully Approved Game Handling Establishment which is licensed under European Union legislation, is approved and audited by the Food Standards Agency and is subjected to weekly checks by the Veterinary Public Health Unit of the Department of Agriculture. It is this chain of custody which is so important to both us and our customers and we have invested heavily over the years to ensure we are compliant with the regulations.”

Lord Hamilton acknowledged that the culling of deer can be an emotive issue for many people. “For those who are perhaps adverse to eating venison because of the beauty of the deer, they should understand that those of us who live and work on the Estate are the strongest advocates for the preservation of the deer and the protection of their health.

“However, like all things in life a balance must be struck and, given the Sika deer’s ability to reproduce prolifically in this part of the world, the numbers have to be controlled in order to reduce the substantial damage they can cause to trees, crops belonging to both the Estate and our neighbouring farmers, and the risks to life posed to those who travel the roads in the vicinity of the Estate.

“In addition, a deer herd left uncontrolled can increase to levels which can cause damage to the overall health of the herd itself due to their forage habitats becoming over-exploited, leading to a decline in the condition of the animals.

“We closely monitor the condition of the health and size of the herd on an annual basis. Culling the deer is an essential part of what we do and we believe strongly it is our responsibility to ensure that all animals culled are not done so in vain, and by investing in both our Estate employees and our facilities we have created a viable business which means that the meat can be enjoyed by many in a safe and sustainable way.”

He continued: “The Estate has a small team of gamekeepers who oversee the management of the herd and we are fortunate to be supported by a number of friends of the Estate who enjoy stalking and assist us with the annual cull. All of those carrying out the deer management activity are fully qualified, possessing either the Deerstalking Certificate Level 1 or Level 2, or both qualifications, and are legally permitted to possess and use the appropriate firearms to humanely carry out the cull. We also welcome visitors from around the world who come to stalk the elusive and highly prized Sika deer.”

Baronscourt Estate has two self-catering holiday cottages – the Governor’s Lodge and the Clock Tower – located in the historic Stable Yard. Tourists staying on the Estate can enjoy walks around the grounds and, by private arrangement, avail of tours of the House and Gardens.

Lord Hamilton continued: “The Ulster Way crosses the Estate and this is popular with hikers and walkers alike. We also have salmon fishing on the River Mourne and pike fishing on the lakes on the Estate. We welcome visitors from Europe and further afield who come stalking or shooting and we focus on ensuring that our offering is the very best it can be and have established a reputation for excellence as a result.

“The food offering plays a large part in this as clearly Northern Ireland is becoming widely acknowledged as the home of great food and we are proud to be able to play our part in this story through our game and venison.

“The Estate’s salmon fishery includes the famous Snaa pool where the salmon rivers of the Strule and the Derg meet to form the River Mourne and 2016 has so far been an excellent year, with salmon up to 20lbs in weight having been caught.

“Our anglers come from throughout Northern Ireland, the Republic of Ireland and as far away as France and the USA. Whilst we can never guarantee they will leave having caught a fish, our guests always leave having had a memorable experience on the Estate!”

For further information, visit http://barons-court.com/

A business programme aimed at helping small food and drink producers to export sales and link to new customers in GB and ROI markets has been launched. The Food Heartland Export Support Programme, funded by Armagh City, Banbridge and Craigavon Borough Council will support 15 small (no more than 10 employees) food and drink producers located within the borough, who are export ready, with all the necessary support they need to take their products outside of Northern Ireland.

Utilising the NI Year of Food and Drink and the borough’s growing reputation for top quality food and drink products and producers, through recent awards such as the Great Taste Awards, the council continues to demonstrate its commitment to maximising and building on opportunities by showcasing the thriving agri-food sector across NI and beyond as well as maximising the potential of its number one priority – growing the local economy.
The Food Heartland Export Support programme, running from Sept 2016 – Oct 2017, will provide 15 small businesses, from within the borough, with practical support and bespoke mentoring, export strategy development, access to industry buyers and stakeholder workshops. Participants will also benefit from attending prestigious trade shows both in Ireland and GB as well as benefitting from the council’s partnerships with experienced marketing consultants, Invest Northern Ireland, IntertradeIreland, Southern Regional College and Food NI.
Speaking at the launch Chief Executive for Armagh City, Banbridge and Craigavon Borough Council, Roger Wilson said:
“Throughout 2016 we have worked hard to promote our Borough as the Food Heartland of Northern Ireland. Utilising the NI Year of Food and Drink, and our fantastic partnerships, we are gaining regional recognition for the high quality and great taste of our products and the innovative people who work in the sector. The Food Heartland brand is now widely recognised across the borough and further afield as a brand of excellence. However we need to be looking to the future and continue our focus on our priority area of growing the local economy. The Food Heartland Export Programme is an excellent programme which will benefit 15 small food and drinks businesses to grow beyond NI. It will support and showcase businesses under the Food Heartland brand as well as provide access to potential new customers at a number of national trade shows in ROI and GB. We already know how great our local food and drink is but with the support of The Food Heartland Export Programme we can let others know that too.”

Cllr Garath Keating, Lord Mayor of Armagh City, Banbridge and Craigavon Borough added:
“ The Food Heartland Export Programme is an excellent opportunity for 15 businesses to help us to continue with our commitment to showcasing our thriving agri-food sector not just locally, but further afield. We are committed to ensuring a legacy for our agri-food sector and we know that many of our smaller food and drinks producers are also ambitious and ready to take their business to the next level. The Food Heartland Export Programme will help to achieve this aim. With access to expert mentoring, guidance, support and partnerships – I would urge all small food producers in the borough to seize this fantastic opportunity and consider taking part and help us grow our local economy together.”

Brian Irwin, from Irwin’s Bakery and Local Food Ambassador, said:
“ The Food Heartland Export programme is an excellent opportunity for small businesses to understand the process of taking their business to the export market. This excellent programme will not only provide all the necessary advice and support required but will put businesses in contact with businesses, like mine, who can offer practical advice on what it takes to achieve export success. It’s a very exciting opportunity and I commend Armagh City, Banbridge and Craigavon Borough Council for this support as well as for their ongoing commitment to developing and growing our borough.”

Applications for the Food Heartland Export Programme are limited to 15 places and will close on Friday 9th September at 5pm. Interested businesses from the borough can complete an application form online at www.foodheartland.com or contact Lara Goodall Consulting on 028 9083 9205.