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.

SuperValu is number one for beef in Northern Ireland.

The leading foodmarket convenience retailer has come out on top in research conducted by the Livestock and Meat Commission (LMC), with 100% of its beef sourced locally and 100% also Northern Ireland Farm Quality Assured.
SuperValu’s beef leads the way not only in quality but in flavour, as a recent independent consumer taste audit conducted by Loughry College found that SuperValu’s new and improved beef came out on top, beating a number of key competitors.

The retailer has launched its ‘Best Beef Ever’ campaign with support from Ambassador Chef Noel McMeel, as part of Northern Ireland’s Year of Food and Drink’s ‘Love NI Meat’ theme for August.
SuperValu steaks and joints are now matured for a minimum of 21 days to give a fuller flavour and improved tenderness.

All butchers within SuperValu stores have also been trained on the quality of the meat, increased range, improving maturation and new cuts of meat, to be able to offer ‘expert’ advice to customers.

Michael McCormack, Managing Director of Musgrave NI, which owns the SuperValu brand said: “At SuperValu we very much believe in providing our customers with the best in quality, local produce. In fact, SuperValu is one of the biggest supporters of local produce and local suppliers in Northern Ireland, spending over £105m annually, with 75% of all fresh foods sourced locally.

“SuperValu beef has always been 100% Northern Ireland farm quality assured and now we’re leading the way in taste and quality. With our ‘Best Beef Ever’ campaign, we also want to provide customers with choice, range and we’ve invested in training to provide in-store expertise with our local butcher.”

SuperValu Ambassador Chef, Noel McMeel, said: “SuperValu is synonymous with quality, local produce and now its beef is a cut above the rest in taste with its 21 days maturation guaranteed.

“SuperValu’s local expert butchers will now be able to help customers get the best out of quality, Northern Irish beef and I will be sharing my hints and tips for preparing seasoning and cooking a variety of delicious beef dishes.”

SuperValu is a leading foodmarket convenience brand for independent retailers in Northern Ireland providing real food from the heart of Northern Ireland. SuperValu believes in quality local food that is from here and for here, which is why, every year, SuperValu sell in excess of £105 million worth of products from Northern Ireland in its stores; this helps to sustain jobs in local communities across the province.

For further information, visit www.supervalu.co.uk or connect with SuperValu NI on Facebook: or Twitter – @SuperValuNI, using the hashtag #SVBestBeef

A unique craft beer festival is back in Belfast for a second year. ABV Fest takes place 1-3 September and brings exceptional beer to an inspirational venue – the striking Victorian surrounds of Carlisle Memorial Church. It promises even more beer excitement this year with 5 individual sessions over 3 days and many, many great beers!

ABV Fest came about initially through the belief of the organisers that people in Northern Ireland were looking for an innovative beer festival, where the vast range of beer styles available could be showcased. At the heart of Michael Kerr, Felicia Matheson and Darren Nugent’s vision for ABV16 is a festival where great beer is sipped and shared, and where not drinking the same thing twice is to be encouraged.

Michael says, ‘Last year we showcased many exciting breweries; we hosted food and beer tastings; we challenged taste buds with bespoke beer cocktails. The response was fantastic and in the year since, it’s even clearer that people want more than just a pint. The local craft beer scene is growing rapidly, for the better. People want quality, choice and great flavour. Independent breweries are on the increase and local pubs and off-licences have been meeting customer demand for new, interesting beer.’

Felicia adds, ‘This year we’re delighted to return to yet another stunning city location. Carlisle Memorial Church is full of history and heritage – the perfect space for calm contemplation and appreciation of the greatest beer we can source. It’s part of our ethos to ensure that we showcase not only great beer, but also shine a spotlight on beautiful, unusual Belfast locations. It’s a privilege to be part of the building’s on-going regeneration.’

Darren says, ‘We sold out a month in advance last year so we’re encouraging people to book their preferred sessions early. Tickets are only available in advance online which means no door sales – book now if you don’t want to miss out! We shared great times with great people last year – there was an amazing warmth and friendliness about the festival – and we can’t wait to do it all over again. See you there!’

Balloo House in Killinchy held the third of four exclusive dining events on Monday night with Lancashire Michelin star chef Nigel Haworth at the helm. The Four Seasons at Balloo events, part of the NI Year of Food Drink 2016 celebrations, are running throughout the year bringing four acclaimed chefs to the Balloo House kitchen to cook at four unique events showcasing Northern Ireland’s finest seasonal produce and wines from JN Wines.

Balloo House chef Danny Millar first met Nigel while appearing alongside him on the BBC2 Great British Menu series along with the other chefs taking part in the Four Seasons at Balloo events, Tom Kitchin, Glynn Purnell, and Stephen Terry. Speaking about last night’s dinner Danny said: “Nigel is a legendary chef who has retained a Michelin star at has restaurant in Northcote Manor for 20 years. He is a world class chef and an absolute gentleman.

We are very proud of Northern Ireland’s outstanding food produce and Nigel is extremely impressed with the first class product we have on our doorstep. The event was a very memorable experience for both the diners and the team at Balloo House.”

The final event in the Four Seasons series will be held on 14th November at Balloo House and will feature cooking from Welsh chef Stephen Terry. Awarded his first Michelin star at the age of 25, Stephen’s early years were under the direction of mentor Marco Pierre White in Harveys restaurant, followed by Michel Roux at La Gavroche when the restaurant held three Michelin stars. Stephen now owns and runs The Hardwick in South Wales.