While the Year of Food and Drink continues to gather momentum with restaurants and at shows and festivals across Northern Ireland, we have begun to consider how best to carry the campaign forward into 2017 by developing legacy initiatives especially in key areas such as innovation.

We want, for instance, to build on the tremendous support for Year of Food and Drink provided by so many of our immensely talented chefs. We are considering a scheme to enable up and coming chefs, students from colleges across Northern Ireland to sharpen their skills with those in Northern Ireland and further afield with much greater experience. Over the past few months, for example, we’ve supported visits here by celebrity chefs such as Jean-Christophe Novelli, who highlighted the magnificent Clipper Kitchens in Derry, part of the Foyle Maritime Festival, and Romy Gill, a welcome guest to the Salmon and Whiskey Festival in Bushmills.

We’d certainly wish to see more female chefs coming to the fore, and I’ve been immensely encouraged to see some ‘stars of the future’ leaving colleges as award winners. Of course, we have several trail blazers like Paula McIntyre, Trish Deseine, Jenny Bristow and Danni Barry, the only female Michelin star chef in Ireland. But we need more to help us in continuing to enhance our position as a destination offering culinary excellence.

I was interested to read a recent report that only about a fifth of professional chefs in Ireland are female. It’s a problem facing every part of Europe. Earlier in 2016, for example, the influential French food magazine Le Chef released its 100 of The Best Chefs in the World 2016. The list is created by asking 528 Michelin-starred-chef voters to each provide a list of five names of those who they think best represent the cooking profession. Only four women were listed in the Top 100, none of then in the top10! And at the recent Restaurants Association of Ireland (RAI) Awards, held in Dublin, in the categories for individual winners, featuring Best Chef and Best Restaurant Manager, all the awards went to men. A report by the Irish government -Future Skills Needs of the Hospitality Sector – released late last year, estimated that there were 23,948 chefs in Ireland in 2014. Around 20 per cent were women. Research in the UK estimated there are around 250,000 chefs, only 18.5 per cent women.

Interestingly the first female chef in the UK to hold three Michelin Stars, Clare Smyth, is from Co. Antrim. She was also acclaimed for her skills by the Good Food Guide. Clare, in a recent interview, reckons female chefs could be doing more to promote themselves more effectively. Perhaps, we shouldn’t be focusing on gender and women chefs and instead should be talking in terms of addressing the shortage of chefs per se. The legacy initiatives we have in mind won’t be gender specific. What we want is to develop the strongest pipeline possible of talented and creative chefs and the conditions in which they operate. Working as a chef is often a tough and demanding vocation, and this contributes to the overall shortage of qualified chefs, including women, across the island in what is a fast growing sector. Government departments, the colleges and professional and representative bodies here are aware of the manpower challenge and are addressing this.

Our focus will continue to be on developing practical initiatives that support and enhance those of other public and private sector organisations and encouraging those in hospitality to aim for excellence at a national and international level.

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New chapter for Uluru Bar & Grill as Aussie chef Dean Coppard hits the coast

When Northern Ireland’s only Australian restaurant moved from its intimate setting as a bistro to becoming a spacious casual dining bar and grill, all eyes were on what would happen next.

It’s the restaurant which put Armagh city on the culinary map for its Australian themed menu created by Sydney ex-pat Dean Coppard.

It’s the restaurant which, for 10 years, brought kangaroo and crocodile to our plates creating a unique Uluru Bistro dining experience for everyone in Northern Ireland.

But after two years of planning its major transition as part of a £2million investment to create Uluru Bar & Grill and two years of mentoring sous chefs on how to cook local produce with an authentic Australian twist, the popular city centre restaurant is about to enter its next phase.

Executive Chef Dean Coppard, a dad, husband, mentor and keen surfer, is swapping the food pass for a new challenge on the north coast and is handing over the baton to the Head Chef Mark McGonigle, a chef who has been working under the Uluru brand for 12 years.

Confirming the move, Dean said: “The team of chefs, which I affectionately call the #ulurucrew, have been brought through such a process in the past 18 months. My job has been to see the guys through this major transition, mentor them, teach them cooking techniques which I have been using for years, help them develop new cooking techniques and lead Head Chef Mark and his team through the process of running and managing a busy kitchen.

“In the past 12 months, Mark has totally excelled himself through his cooking styles, calmness in the kitchen and dedication to creating great tasting dishes which our customers love. Under Mark’s guidance too, the team have shown they can totally nail cooking in an Australian style and they are also totally competent in leading Uluru Bar and Grill forward on its journey. The variety of dishes Mark and the team are coming up with is phenomenal. They are creative perfectionists who, quite simply, want to cook great food which our customers love.

“Mark and the team have more than proved their worth and it’s their turn to bring their ambitions into a reality and I have been honoured to be their mentor.

“At this point I am not in a position to officially confirm what I will be doing on the North Coast but I am looking forward to the next stage of my career and of course I’ll be able to squeeze in a bit of surfing.”
The restaurant, which has 10 chefs and 20 front of house staff, is growing in popularity week on week.

Owner Gavin Emerson said: “Together we have all been on such an immense journey over the last 18 months. Dean’s experience, professionalism and dedication has been instrumental in mentoring Mark and his team. We all wish Dean good luck with his new venture and we look forward to our Head Chef leading the team in continuing to put great tasting food in front of our customers.”

Ballyrobin Country Lodge were delighted to welcome Celebrity chef Jean- Christophe Novelli to Ballyrobin recently as he popped in for dinner on his way to appear at the Foyle Maritime Festival and meet the crews involved in the Clipper race.

Head chef at Ballyrobin Jim Mullholland was delighted to meet him and prepared a delicious tasting menu that included, Dundrum Bay Oysters, Braised Pigs Cheek, Clogherhead Wild Halibut amongst a selection of local produce.

Jean-Christophe Novelli left praising Jim and his team , thanking them for the memories and promised to come back soon with his family.

Jean-Christophe Novelli is a 5 out of 5 AA Rosette and multi Michelin Star award winning chef who has also been dubbed “The Nation’s Favourite French Chef”, European Chef of The Year finalist representing Great Britain, recipient of the prestigious Egon Ronay Dessert of the Year award. Voted Chef’s Chef of the Year by his peers.
His Novelli Academy has been voted one of the Top 25 Cooking Academies in the World, which he still owns and performs his own demonstrations. Jean-Christophe has made ‘countless’ appearances on both British and US TV including Chef Academy for Bravo TV

Following the success of its inaugural year, Lisburn & Castlereagh City Council, hosts of Speciality Food Fair, have announced a packed line-up for the Fair’s second appearance in Moira Demesne on Saturday 20th August. Featuring a wide range of primary and artisan producers from the Moira area and across Northern Ireland, this year’s Fair is expected to be a date not to be missed by food enthusiasts and families across the province.

Reflecting on the growth of this year’s Fair, Councillor Uel Mackin, Chairperson of Lisburn and Castlereagh City Council Development Committee said, “Following the first Speciality Food Fair in Moira last year, we were delighted by the positive feedback we received from both the producers and guests who enjoyed an afternoon of local food, drink and entertainment.”

“In 2016 – Northern Ireland’s Year of Food and Drink – our aim is to grow this event significantly, and we are looking forward to welcoming even more small-batch artisan producers and visitors from not only the locality, but from across Northern Ireland.”

This year’s festival, held in conjunction with Tourism Northern Ireland’s Year of Food and Drink, will include many award-winning food offerings to suit all tastes. Fittingly, August has been designated the month of celebrating NI Meat in the Year of Food and Drink calendar. The Speciality Food Fair in Moira could not be more ideally placed with the celebrated Great Taste Supreme Champions, McCartney’s and Hannan Meats located in the town. Products from both will be featured by the chefs in the Kitchen Sessions, with the range and premium quality of Northern Ireland’s meat sector showcased in the artisan food market marquee. Visitors will have the chance to buy directly from the farmers themselves including lamb from Buchanan’s Farm, dry cured bacon from Kennedy Bacon and Dexter Beef from Castlescreen Farm. Whilst in the picnic area, Forthill Farm and Broughgammon Farm – amongst others – will be serving gourmet street food that epitomises the farm to fork ethos.

Alongside these primary producers guests will find organic vegetables, artisan cheese, bread and cakes, jams, chutneys , chocolates, fudge and many other speciality foods – many from multi-award winning producers.
Commenting on the diversity of local artisan food producers scheduled to set up shop at Moira Demesne event organiser Joanne McErlain, Babble, said, “We are really pleased with the diverse range of food on offer at this year’s Speciality Food Fair Moira. We have expanded the offering and have some fabulous new niche producers coming on board. Food trends and dietary needs will be catered for with sourdough baked goods, fermented, gluten free and vegan foods to be discovered. We are very keen to maintain the festival vibe and ensure that Speciality Food Fair becomes an annual must attend event that is as much a social occasion as anything else.”

One-stop shop under the food tent
The main food marquee at this year’s Speciality Food Fair will offer a one-stop shop for visitors to stock up on fresh food and larder essentials. Shoppers are encouraged to interact with local artisans who have been known to recommend food pairings and share tips on simple ways to prepare and serve. “We’re always keen to show that you don’t have to be a pro in the kitchen to assemble a great meal with quality local ingredients,” said Mike Thomson of Mike’s Fancy Cheese, Newtownards. “For example, pairing my Young Buck cheese with the gorgeous pickled watermelon rind from Passion Preserved can create a perfect snack with minimal preparation required. The artisan food producers in Northern Ireland are a collaborative bunch, so we are all very knowledgeable of neighbouring artisans’ products. This means we are well primed to steer customers in the right direction as they make their way around – so it is always worth stopping for a chat!”

Star-studded Kitchen Sessions
Adding a celebrity element to the event, appearances are scheduled by some of Northern Ireland’s leading chefs including Moira’s own Chris McGowan of Wine & Brine in advance of his third appearance on Great British Menu, Derek Patterson of Moira’s The Tannery, part of the widely-acclaimed Plough Group, and Stevie Higginson of Square Bistro, Lisburn. Acclaimed food critic, Charles Campion, will make an appearance and is also playing host to a group of influential UK food bloggers keen for a unique foodie experience.
Speaking at the launch of the Food Fair Chef Chris McGowan, Wine & Brine, said, “After a long career working in London, my passion for the high calibre of local ingredients available in Northern Ireland was one of the factors that called me home. In our restaurant we work to showcase the quality of NI ingredients – many of which are sourced from the suppliers selling their produce at Speciality Food Fair. I look forward to continuing to spread the word about the outstanding quality of Northern Ireland’s primary produce and artisan products. I feel strongly that events like this will help to build a greater appreciation by local consumers of what’s on offer on their doorstep.”

Unique tipples on a Saturday afternoon
Offering a quirky way to take in a refreshment at this year’s Speciality Food Fair, the Tipi café bar, hosted by The Four Trees, will include local drinks ranging from artisan teas, coffees, lemonade and apple juice, to a showcasing of Northern Ireland’s craft beers, ciders and spirits. Expect to find small-batch whiskeys, gins and vodka from the likes of Echlinville, Shortcross and Hughes Craft Distilleries. Craft beers and ciders couldn’t be more local with Hilden and Farmageddon Breweries and Tempted Cider all in residence. For those that like a little sparkle in their choice of beverage, Ruby Blue Liquer will be hosting a ‘pimp your prosecco’ bar.

Local street food vendors to roll into Moira Demesne
With speciality teas and coffees served from vintage trucks and a gourmet street food village offering premium sausages and burgers (with beef, lamb, goat or indeed a vegan black bean burger on offer) to fresh oysters, seafood chowder, pizza and freshly made crepes, expect to be spoilt for choice. Visitors are encouraged to take advantage of the picnic area with a range of family friendly activities including face painting, storytelling, pop-art and more, while enjoying tunes played by local musicians, all in the spirit of keeping it local this summer.
Entry and parking to the Speciality Food Fair Moira is free. The Fair will run from 10am – 6pm on Saturday 20th August. For more information visit http://www.facebook.com/foodfairmoiraor follow the Speciality Food Fair Moira on Twitter and Instagram @FoodFairMoira.

Kilkeel is preparing to swing into its third B/E Aerospace GI Jive Festival on Saturday 30th July.

In July a packed week-long programme of events will honour the town’s historic associations with the thousands of GIs who made the locality their temporary home in World War II as they trained to play their part in the allied invasion of Europe.

The festival will launch on Saturday 30 July when the sights and sounds of the past will create a distinctly 40’s vibe at Mourne Esplanade in the town centre. Attractions will include historical re-enactments, vintage vehicles, swing music and dance plus bustling American-themed market stalls and artisan food producers offering everything from home baked delicacies to beers brewed at the foot of the Mourne Mountains.

This year food and drink will take centre stage at the festivities, marking Tourism NIs Year of Food & Drink 2016 and Kilkeel, long famous for its fishing fleet, will serve up a vast range of fabulous locally caught fish and seafood. Celebrity chefs will be on hand to demonstrate how to prepare and cook the catch of the day… with opportunities for the public to taste their creations!

Celebrity chefs on the day will include Michelin Star Danni Barry, Danny Millar, Chris McGowan, Eddie Attwell, Roger Moynihan and compere Paula McIntrye.

The usual performers will again be converging on Mourne Esplanade including the very popular Wartime Living History Association, War Years Remembered, Ulster Aviation Society and Living Vintage, all of whom have wowed the crowds during the previous two years. The Wartime Living History Association will be carrying out their exciting re-enactment as well as making American style donuts and showing visitors around their authentic American camp. War Years Remembered will be displaying their unique collection of wartime memorabilia which includes a 1944 Morris Gun Tractor which went into action on 8th June 1945 during the Normandy Landings on Sword Beach! Ulster Aviation Society will be presenting all their fascinating aviation attractions including a real life replica Spitfire of which you can climb into the cockpit and get your photo taken. For the ladies, Living Vintage will be back with their beautiful collection of vintage 1940s fashion, modelling them and telling the story behind the clothes. Swingabella and Nightswing will be making their long awaited return along with newcomers The Swing Gals to provide the musical backdrop with 1940s swing and jive…so make sure you bring your dancing shoes! If you would like to brush up on your swing dance skills you can learn all the moves from the professional dance troupes who will be performing in the marquee. For those who wish to dress to impress there will be an opportunity to enter the fancy dress competitions and win lots of great prizes for the best costumes.

GI Jive promises a full programme of exciting events throughout the week so please check the website for more details: http://www.gijivefestival.com/