‘Fish City’ in Belfast, is Northern Ireland’s newest offering to the fish and chip industry with a very unique selling point. It focuses on seafood sustainability and traceability, including environmental issues relating to our coastline. Unlike their competitors, ‘Fish City’ already have a number of national and international accolades to their belt including professional memberships and awards.

Located next to Victoria Square opposite Pottingers Entry in Ann Street, John Lavery of Fish City stated, “we have taken a unique perspective on the industry and focus on developing what we have to offer. We are the first fish & chip shop in the United Kingdom to be invited to become a corporate member of the Marine Conservation Society.
“We were also the first retailer in Northern Ireland to have been awarded the Marine Stewardship Certification (MSC) as well as achieving a ‘4 Blue Fish’ rating with ‘Fish2Fork’.

The Marine Conservation Society is just one of the many agencies supporting Fish City stating, “MCS is delighted to receive Fish City’s support through Company Membership. We have been impressed with their commitment to serving sustainable seafood, which is so important to the health of our global fish stocks. They have been working closely with MCS and our Good Fish Guide to develop a new sustainable seafood policy, and we wish them all the very best at the new location in the heart of Belfast.” Sanjay Mitra, Corporate Partnerships Manager.

John continued, “We work hard to perfect what we deliver and are the first fish & chip shop in Northern Ireland to have received a silver in Green Tourism and Investors in People. An additional achievement, was representing our industry and country in becoming the ‘healthiest fish & chip shop’ in Northern Ireland. This fact was endorsed in 2015, as we were awarded one of the top three in the ‘UK Healthy Eating Award’, sponsored by Seafish at the National Fish and Chip Awards. No other fish & chip shop or restaurant in Northern Ireland has achieved these accolades. Our food speaks for itself.”

“We are very aware of the focus on children’s dietary requirements, and to that end we have produced a children’s menu which is innovative and a healthier option. We include a gluten free menu and an extensive range of seafood. We ensure full food traceability working with local food and drink producers whenever possible, offering customers a menu which is flavoursome and healthy.

“We are proud supporters of local, seasonal and sustainable produce. This is an amazing opportunity as we have strived to take fish & chips that one step further.”
Fish City offers a unique experience both in its food and décor with a new contemporary design to its premises. For more information about Fish City and how it’s the ‘plaice’ to be, go to www.fish-city.com #fishcitybelfast to keep up to date with new information about their unique menus and offerings.

Work is progressing on Belfast’s newest hotel, as the Beannchor Group announces it plans to open its highly anticipated new £4M hotel, Bullitt Belfast to the public this October.

The brainchild of the people behind the city’s five-star Merchant Hotel, The National Grande Café/sixty6, The Dirty Onion, Little Wing Pizzeria and over 40 pubs across Northern Ireland – the new hotel promises to bring a new and exciting hospitality concept to Belfast.

As construction of the new hotel steps up a gear, media were given a first sneak peek of the property, which wraps Victoria Street and Ann Street with a guided hard hat tour on Tuesday 2nd August.

Named after the Steve McQueen movie of the same name, Bullitt Belfast is a vibrant new concept that will provide a cool new space for people to Work, Play and Stay in the heart of the city. It will feature 43 stylish bedrooms, three bars (including Baltic, NI’s first ski-themed bar), a courtyard garden, 68-seater restaurant ‘Taylor and Clay’, an Espresso bar and a versatile private events space.

Blurring the lines between work and play, this urban playground will be the perfect hangout spot, with a relaxed atmosphere and laid back sophisticated vibe.

Accommodation comes in three options with double rooms and twin rooms, ranging from compact to spacious, and apartment accommodation planned for the second phase of the development.

In addition to the positive economic impact of the new hotel, which will create 100 new jobs when it opens, Bullitt will assist in fulfilling the demand for additional hotel bed space in Belfast. The city ranked first for hotel occupancy rates, standing at 84%, in a market tracking index released in March this year (Colliers International UK Hotels Market Index).

Commenting on the announcement, Conall Wolsey, director, Beannchor said:
“Our vision for Bullitt is to create a new and exciting hospitality concept. The hotel will offer so much more than just a bed for the night, it will also be a place where people can work, relax and socialise.

“It will be a space for meetings, coffee and lunch during the day and a place to meet and mingle over cocktails and food at night. Also on offer will be an eclectic calendar of events for both locals and visitors to enjoy.
“Design, technology and efficiency are at the heart of all of our plans; the hotel will be equipped with super-fast Wi-Fi, the only Kees Van der Weston coffee machine in Ireland, super-fast check-ins for guests, NI’s first ski-themed bar and of course, stylish bedrooms.

“Bullitt will also provide a welcome boost to the NI jobs market. We’re proud to be creating 100 new jobs that will offer employees a unique and exciting opportunity to work in an innovative setting and to become part of our business, which creates meaningful and rewarding long-term careers.”

For more information, visit bullitthotel.com, follow @bullittbelfast on Twitter or like Bullitt Belfast on Facebook.

This year Suki Tea have won 13 stars across 7 products in the renowned Great Taste Awards; including two top accolades of 3 stars for the Ayurvedic and *NEW* Oolong Orange Blossom blends.

At the awards, judges are simply presented with the drink to taste and provide valuable feedback. Great Taste is simply about just that, taste, with many judges tasting and commenting on each product before a rating of 1, 2 or 3 stars are awarded. No packaging or smart marketing gimmicks buy brownie points here. To win the 1-Star represents a ‘simply delicious’ product, a 2-Star means that a minimum of 10 judges thought it ‘outstanding’, and 3-stars commends a product that is considered ‘totally exquisite and faultless’.

Belfast-based Suki Tea is celebrating the news that a further 7 of their tea products have wowed the judges in this year’s Great Taste Awards. “As each year goes by and another set of award winning produce is announced we are always excited and extremely humbled by the awards we pick up, and feedback we receive, on our blends. The endowment of a 3 star award against two of our blends in the 2016 awards is fantastic news” says Oscar Woolley, co-director at Suki Tea.

Suki Tea received awards for new blends Japanese Matcha, Rooibos Crème Brulee, and Oolong Orange Blossom. Oolong Orange Blossom picked up the top award of 3 stars, the pale liquor was praised by the judges for its delivery of “delicately citrus and floral flavours as well as a pleasing savoury note.” The judges also awarded the Japanese Matcha and Rooibos Crème Brulee 1 star, commenting respectively “a vibrant cup colour and vibrant flavour with powerful depth” and “Innovative. A pleasant, lingering, comforting flavour, whilst also surprisingly refreshing”.

“With the launch of a number of brand new blends this year it is great to have seen three of these awarded, and one [Oolong Orange Blossom] with 3 stars none the less! Great Taste is such a widely trusted award so having this extra ‘stamp of approval’ on the new blends is invaluable in their success. We are absolutely delighted that our continued efforts in innovation and in house creativity continue to pay off year after year” says Esme Porter, Sales/Marketing executive and manager of Suki Tea’s Innovation and New Product Development.

The second 3 star award went to the well-established Ayurvedic. The judges were elated with this sampling calling the blend “a joyous drink: sweet, spicy, honeyed and comforting … Blended with skill and vision by someone who understands their ingredients.”

Both Suki Tea’s Indian Spiced Chai and Whole Peppermint were awarded 2 stars each.
Judges commented on the Whole Peppermint: “The liquid is beautifully bright with a similarly bright, crisp and invigorating flavour … wonderfully refreshing.” Meanwhile the classic Indian Spiced Chai blend was said to have a “…gentle tea base, and there is gentle heat from the spicing … a well-balanced spice mix, the cloves don’t overpower, growing a touch creamier when milk is added.”

Finally the judges awarded Suki Tea’s Chamomile a ‘simply delicious’ 1 star commenting “A fantastic looking blend with lots of flowers that are not damaged at all, they’ve held together, which we admire … A pleasant clean chamomile delivery in terms of taste.”

Belfast’s Boutique Blender, Suki Tea, was first set up in 2005 by business partners Annie and Oscar in their quest for the perfect cuppa. After both having spent time separately travelling Asia they returned to Northern Ireland inspired with a vision to provide ethically sourced high quality loose leaf tea delivered with a ceremonial experience.

Still hand-packing tea in Belfast and with a close knit team of 15, over the years they have now won over 40 Guild of Fine Food Great Taste Stars. The tea has been served up at cafes, restaurants, and hotels around the UK and across the world for a number of years now and is also available to buy at www.suki-tea.com as well as many independent delicatessens and garden centres.

Globetrotting Derry chef Stephen Forbes has literally gone to great lengths to perfect his passion for cooking and, local diners are now savouring exotic culinary delights from his travels across Asia.

Stephen, who is Head Chef at Pier 59, recently spent eight weeks in Vietnam, Malaysia and Thailand sourcing authentic dishes which are being debuted at the city’s only seafood restaurant which was recently awarded ‘Best Newcomer’ at the Licensed and Catering News Awards.

The talented 30-year-old chef arrived home in time to take part in the Clipper Race Kitchens as part of the Foyle Maritime Festival organised by Derry City and Strabane District Council which also coincided with the Rivers, Seas and Loughs monthly theme designated for July in the Northern Ireland Year of Food and Drink 2016 calendar.
As well as showcasing his culinary magic in the cooking demos during the four-day gastronomic gala at Ebrington Square from July 14-17, Stephen has also been introducing local diners to mouth-watering seafood dishes inspired by his culinary travels.

Stephen’s Goan fish curry – inspired by his previous travels to India – is one of the most popular dishes on the Pier 59 menu, and appetites are again being whetted after his latest food odyssey which included stopovers in Saigon, Kuala Lumpur and Bangkok.

Stephen explained: “I’ve travelled a lot in Asia, mainly Thailand, Vietnam, Cambodia, Malaysia and India. You learn so much from travelling as a chef; you get to see other cultures and taste things you would never have had before. I have been lucky enough to meet local people to guide me through some of the food you won’t find on your own!

“I’ve also been lucky to get into some kitchens for the day in Thailand and Vietnam. I learned so much about their styles of cooking and can’t wait to try them out in the restaurant. In Saigon I learned how to make the Vietnamese ‘Pho’ which is basically a beef noodle soup packed with lots of ingredients and flavour. It’s the most popular dish in Vietnam, so it will definitely be a regular on the menu in Pier 59.”

Stephen’s favourite dish from Thailand is a coconut seafood broth made with fresh chilli, galangal, lemongrass and Thai basil and, he’s delighted by the reaction of customers to some of the more unusual flavours in his Asian infused cookery.

He continued: “I started cooking about 11 years ago and I can safely say people’s palates have changed for the better. Local people’s knowledge of food is increasing year by year. The rise in TV cookery shows can take a lot of credit for this and the cuisine in Derry is evolving also. The Internet also plays a big part too; people have access to pretty much anything from recipes to documentaries about cuisine from all over the world.
“Cooking with seafood keeps you on your toes as every bit of fish or shellfish needs to be cooked differently, which keeps it interesting. I love creating different garnishes for seafood, there’s so much you can do. With so many varieties of fish coming into the restaurant there’s never a dull moment and I’m forever learning about what fish is available in our local waters.

“When we first opened a lot of our customers would order a steak, chicken or pork dish but, with a little convincing they would try a seafood starter and eventually be hooked! We also have had many customers tell us they’d never eaten fish until they came to the restaurant which is very rewarding to hear.”
According to Stephen, food showcase events organised by the local Council, including the LegenDerry Food Festival and Flavours of the Foyle, are a very important boost for local restaurant businesses, producers and suppliers.

“The buzz these food events create around the city is great and, provides an opportunity for local people to come along and try new things. It was also great for the city to come runner-up in the Foodie Towns competition last year; it’s a sign the town is moving in the right direction. The local produce we have around at the moment is the highest quality and long may it last. Accolades like this will only help the local restaurants in the city.”
Una Kincaid, owner of Pier 59 – which takes its name from the street number on Strand Road where Derry’s old pier stood – is delighted that food lovers are enjoying the benefits of Head Chef Stephen’s exotic culinary experience.

The Letterkenny native, who founded The Sandwich Co 30 years ago and opened Pier 59 less than two years ago to bring a new seafood dining experience to the city, said: “It is great to have our chefs travel and coming back and incorporating new techniques here. We have fabulous chefs in the city and it’s important that we support and encourage them.”

The Seafood Platter and other signature dishes such as the Goan fish curry, seafood chowder, salt and chilli squid which is baked first in milk to tenderise it, are extremely popular on the Pier 59 menu which is translated into several languages to reflect Derry’s growing reputation as an international food tourism destination. All of the fish and seafood is caught fresh daily in Atlantic waters off the Co Donegal coast and collected directly from Greencastle harbour.

Una added: “It is great to have 2016 designated as Northern Ireland Year of Food and Drink, highlighting local food and our local artisan food producers. Supporting local is the way forward – made here not brought here. If we all kept to that ethos, it would be much more gratifying to everyone involved.”
Mary Blake, Tourism Development Officer with Derry City and Strabane District Council which is actively supporting NI Year of Food and Drink 2016, also paid tribute to the dedication and hard work of Una and her team at Pier 59 whose excellent food and service was recognised recently by winning ‘Best Newcomer’ at the Licensed and Catering News Awards held at a gala ceremony in the Europa Hotel, Belfast.

Northern Ireland’s largest dairy co-operative enjoys the taste of success with 21 accolades at the UK’s largest one day show and biggest cheese exhibition in the world

Dale Farm has been rewarded once again for its outstanding cheese range, this time at the International Cheese Awards on Tuesday 26th July, held as part of the Nantwich Show. Home to world renowned brands including Dale Farm, Dromona and Fivemiletown, the Northern Ireland dairy co-operative owned by 1,300 farmers and the largest in the UK, walked away with an incredible 21 awards.

Now in its 119th year, the 2016 Nantwich Show saw two hundred expert judges sample and deliberate over a record-breaking 4,956 cheese entries. With winners handpicked by the best in the industry, Dale Farm collected 21 awards including 10 Gold awards, four Silver awards, four Bronze awards and three ‘Very Highly Commended’.

Cheese production more than doubled in the last year for Dale Farm, and the company was delighted to see its leading cheddar range recognised at Nantwich, with four products picking up Gold Awards. Among the Gold winners was Dromona Mature and Dromona Mild Cheddar, the number one locally produced cheese brand in Northern Ireland, made in Cookstown, Co. Tyrone for the past 30 years using milk from local farmers. Another two products that came out on top were two own-brand products, Pineapple Cottage Cheese and Sicilian Lemon Yogurt, sold by two of the UK’s leading retailers.

Following the recent re-launch of the company’s Fivemiletown range of cheeses, Dale Farm was especially thrilled to see it pick up a phenomenal five Gold awards, two Silver awards and one bronze award. These awards continue to build on the success enjoyed by the Fivemiletown brand in 2016 and are testament to the quality and exceptional taste of Fivemiletown’s artisan cheeses.

Stephen Cameron, Commercial Director at Dale Farm explains:

“The Nantwich Show attracts cheese and dairy products of the highest standard, so to have received 21 awards across our range is a fantastic result for us and a testament to the excellence and quality of our entire product portfolio,” said Mr Cameron.

“We pride ourselves on the quality of cheeses produced, and to continue to build on our success from 2015 with an additional ten awards is a huge achievement. Without the dedication and expertise of our cheesemakers, and milk from our 1,300 farmer owners, winning these awards just wouldn’t be possible.”

Food NI members have punched well above their weight at this year’s Great Taste Awards. Top of the pile is the Meat Merchant Peter Hannan who brought home a record-breaking 59 stars for 36 products. This is an all-time UK record. There were 3 stars each for Hannan’s Glenarm Shorthorn 4 Rib Roast, Sugar Pit Beef Brisket, Pastrami Beef Brisket and Glenarm Shorthorn Wing Rib Sirloin. This is a truly outstanding achievement. Well done to all at Hannan Meats.

There were more of the top awards for Food NI members including 3 stars for Oolong Orange Blossom and Ayurvedic Suki Teas, Thompson’s Punjana Original and Irish Breakfast Tea bags, Clandeboye Estate Greek Style Yoghurt, Smoked Abernethy Butter, Kearney Blue cheese and Dale Farm’s Rowan Glen Reduced Fat Crème Fraiche. That makes a total of 12 three star awards. These are notoriously difficult to get. Judges are looking for excellence.

In the 2 star category, there were plaudits for several drinks including Mourne Mountains Brewery Red Trail Red IPA, Armagh Cider Company Carson’s Crisp, Long Meadow Cider’s Blossom Burst and Rademon Estate’s Shortcross Gin. Seriously Juicy’s Sweet Beet juice won 2 stars as did Punjana’s Loose Tea, Thompson’s Black Tea Orange Cookies, Suki Tea’s Indian Spiced Chai and Whole Peppermint teas, Thompson’s Everyday Teabags, their Signature Blend Teabags, Turkish Apple, Hot Summer Red and Hedgerow Heaven blends.

Graham’s Bakery took 2 stars for their Irish Oat Cookies, Genesis Crafty for their SuperValu Brown Soda Loaf, the Heatherlea’s Coarse Wheaten Bread, Genesis Crafty’s Tea Brack and Deli Lites Salted Caramel Brownies. La Coquine’s Young Buck and Port and Passion Fruit Chocolates both took two stars as did Blackthorn Foods Orange and Dark Chocolate Fudge. Broighter Gold’s Special Edition Liquid Gold with 23ct Gold Flakes won 2 stars alongside Black Garlic Miso and Fresh Lovage and Pine Oils from En Place Foods. Northcoast Smokehouse won with their Smoked Dulse and Broughgammon’s Smoked Goat Bacon.

Hannan’s Sugar Pit was hard at work taking 2 stars each for Bacon Ribs, Bacon Rack, Smoked Bacon Rack, Smoked Back Bacon and Slab Bacon. Kennedy’s also took 2 stars for their Dry Cured Gammon Roast as did Quail’s Fine Foods Dry Cured Streaky Bacon, 28 Day Aged Himalayan Salt-Aged Bone In Rib Roast and Homemade Pastrami and Carnbrooke Meats for their Salt-Aged Fillet of Beef, Mourne Lamb Carvery Leg, French-Trimmed Mourne Lamb Rack and Mourne Lamb Rump.

Hannan’s triumphed again in the 2 star category for Glenarm Shorthorn T-Bone Steak, Himalayan Salt-Aged Rib Steak, Extra-Matured Himalayan Salt-Aged Cote de Boeuf, Himalayan Salt-Aged Delmonico Steak, Sugar Pit Beef Short Rib. Pastrami Beef Short Rib, Extra Matured Himalayan Salt-Aged Sirloin Steak, Glenarm Sharing Sirloin Steak, Himalayan Salt-Aged Lamb Rack and the Rump Burger.

Cavanagh’s Free Range Eggs jumped up to 2 stars from 1 in 2015. L’Artisan Foods won with their Smoked Salmon Quiche and their Portuguese Natas custard tarts. Dale Farm took 2 stars for their Natural Cottage Cheese and the Yellow Door impressed with their Sticky Toffee Pudding and Glastry Farm with their Zesty Lemon sorbet making a total of 56 two star awards for Food NI members.

In the 1 star category, members again swept the board. Lacada’s Stranded Bunny and Whitewater’s Maggie’s Leap and Belfast Ale did the business as did Hillstown’s Spitting Llama Belgian Ale and Northbound’s 34 Oak Smoked Beer. MacIvor’s Traditional Dry and Medium Ciders won alongside Kilmegan Cider’s “Irish Farmhouse” variety. Squeeze Wheatgrass Apple Juice with Pear took a star as did Thompson’s Decaf Blend Teabags, SD Bell’s Belfast Teabags and House Blend 80. Suki’s Matcha, Rooibos Crème Brulee and Chamomile won in this category too beside Thompson’s Scent of a Rose, Rhubarb Spritzer and SD Bell’s Colombian Medelllin Supremo coffee beans.

Ann’s Pantry impressed with their Oatmeal ones, their Irish Fruit Loaf and their Spelt potato bread with Black Pudding. So too did Genesis Crafty’s Wee Sodas, Toaster Wheaten, Sliced Oven Wheaten, Super Valu Sean’s Brown Bread and Brioche Finger Rolls. Yellow Door won with a Honey Glazed Buttermilk Bap, Granary Loaf and a Raspberry and Almond Loaf. Irwin’s Bakery won for their Rankin Selection Irish Barm Brack with Cranberry & Cinnamon, Rankin Selection Brown Soda Bread and their Belfast Bap. The Cookie Jar impressed with their Wheaten Bread. So did Linwoods with a Goodness Multigrain Loaf. The Krazi Baker’s Treacle Farl and Soda side with cinnamon and Irish whiskey soaked sultanas both took home a star as did the Heatherlea’s Rich Fruit Loaf and Amber Catering’s Root Vegetable Cake.

La Coquine’s creations worked their magic again with 3 separate stars for Goats cheese and lemon, Smoked Salted Caramel and Grappa and Raisin. Tamnagh Foods repeated their success with their Maple Nut and Fruit Granola as did Passion Preserved with Indian Inspired Tomatoes and Hollah Preserving won with their Bucky BBQ Sauce and Deli Muru with their Black Cherry Chipotle Chutney. It was a double whammy for PEPPUP Sauces with a star each for their Original and Reduced Sugar and Salt varieties.

En Place won a star for Raspberry Chipotle BBQ Sauce. Clements and Glenballyeamon Eggs took a star each. North Coast Smokehouse’s Smoked Sea Salt impressed alongside Red Dog’s Raspberry Chipotle Salad Dressing.

There were yet more gongs for Hannan Meat’s Moyallon Smoked Back Bacon, Sugar Pit Back Bacon, Moyallon Back Bacon, Moyallon Streaky Bacon, Sugar Pit Bacon Chop, Moyallon Bacon Loin, Himalayan Salt-Aged Sharing Sirloin Steak, Fillet Steak, Rack of Beef, Cote de Boeuf, Glenarm Shorthorn Rib Chop, Ribeye Steak, Club Steak and Sirloin Steak, Himalayan Salt Aged Lamb Rump, Spicy Italian Meatball and the Sugar Pit Beef Rib.

Kennedy Bacon’s Dry Cured Streaky and Dry Cured Bacon Joint won a star each alongside Cookstown’s Honey Cured Prime Fillet of Ham, Quail’s Flat Iron Steak and Handmade Pork Sausage, Finnebrogue’s Asda Extra Special Welsh Vintage Cheddar, Spring Onion and Chive Sausage and Carnbrooke’s Mourne Lamb T-Bone and Hand Linked Pork Sausage with Bramley Apple and Gracehill Black Pudding. Buchanan’s Free Range Bronze Turkey and their Yo Yo Lamb and Turkey Burgers performed well as did Baronscourt’s Wild Sika Venison Rack

Cloughbane Farm Shop’s Chicken Ham and Leek and Chicken and Mushroom Pies each won a star. Yellow Door’s vegetarian Parsnip, Kale and Chestnut Pie took one too. Cloughbane also won with their Sticky Toffee Pudding.

Clandeboye Estate Madagascan Vanilla Greek Style, Natural Yoghurts and Mango and Granola Yoghurt Pot added a star each to their cache. Abernethy did the same with their Butter and Dale Farm’s Rowan Glen and Loseley Salted Butters took a star each. Dart Mountain Cheese’s Dusk and Banagher Bold were 1 star winners alongside Fivemiletown Boilie Goats Cheese Barrel 70g and Brambleberry Jam’s Malted Chocolate and Coffee Caramel Sauces.

Glastry Farm’s Teeling Irish Whiskey and White Chocolate and Wild Blackberry Ice Creams won a star each. There was a star too for Dale Farm’s Spelga 0% Fat Greek Frozen Berry Yoghurt and Yellow Door’s Buttermilk Sorbet.

On the savoury side, there was more success for Yellow Door’s Braised Lamb with North African flavours and Mash Direct’s Champ and Mashed Turnip. Avondale Foods also secured a 1 star Great Taste Award for their Dunnes Store Cook at Home Rooster Mash Potato.

Modition’s Bakery’s Gluten-free Jam and Coconut Cake finishes a massive stack of 105 twinkly 1 star awards for Food NI’s members.

CEO of Food NI Michele Shirlow said “Year on year, we are seeing more and more of our members winning 1, 2 and 3 stars at these awards. Judging took place in Belfast for the second time this year. Northern Ireland is now seen as one of the strongest food regions on the British Isles. These awards really do help businesses to grow and gain new business and I am delighted that our members have done so well, especially in the Year of Food and Drink 2016.”