Four winners revealed for ‘mightiest’ Chip, Mash, Healthy and Innovative Potato dish
**Video** https://vimeo.com/160890929

From hundreds of entries in the inaugural Mighty Spud Awards 2016, the top honour of ‘mightiest’ potato dishes in Northern Ireland are announced.

Northern Ireland is known for its top quality food but in the final four winners stood out for their mighty taste, quality and ability to push the boundaries when it comes to the humble spud. The Mightiest Chip in Northern Ireland was awarded to Mortons, Ballycastle who were a standout in the category, The Hillside Bistro, Hillsborough won Mightiest Mash, Tony and Jen’s, Belfast picked up the accolade for Mightiest Healthy Potato Dish and The Yellow Door, Portadown is honoured with serving the Mightiest Innovative Potato dish in the province.

Launched in January, the public were called upon to nominate restaurants, takeaways and pubs in Northern Ireland that should be recognised for their culinary expertise when it comes to the ‘spud’. The entries were shortlisted by a judging panel made up of Chef Paula McIntyre, Michele Shirlow (Food NI), Michael McKillop (Glen’s of Antrim Potatoes) and Angus Wilson (Wilson’s Country Potatoes) who then visited venues across Northern Ireland for a week of tasting before selecting the winners.

Head Judge and Chef Paula McIntyre said of the awards and the winners for 2016:

“Firstly I would like to congratulate the four winners for their award winning creations. Personally I am a huge fan of the potato – for me it is one of life’s simple pleasures. But it was amazing to see the innovation and energy that the finalists brought to the table and how the winners transformed the humble spud into four very different, but equally, mighty tasting potato dishes.

“It wasn’t an easy job shortlisting the hundreds of nominations entered and we had some really tough decisions to make. One thing is for sure – people in Northern Ireland are passionate about the potato!” continued Paula.

Commenting on the awards, Ivor Ferguson, UFU Deputy President and chair of the NI Stakeholder Potato Promotion Group said:
“We are totally overwhelmed by the positive response from people across Northern Ireland to the Mighty Spud movement. The awards are part of an ongoing campaign to support the Northern Ireland potato industry, and what better way to do that than showcase the culinary talent that exists in Northern Ireland. The spud is more than just a bit on the side – each of the winning dishes are mighty in their own right.

“Too often we forget about the nutritious value of simple local foods such as the potato. It is hoped the Mighty Spud Awards will raise the profile of the potato, highlight the endless ways it can be cooked and re-establish its position as a mealtime must-have. After this year’s success were already excited about what next year will bring,” said Mr Ferguson.
Visit www.themightyspud.com to learn more about the winning venues, their award worthy dishes and The Mighty Spud campaign. Join the conversation on Twitter @MightyNotHumble

As it is the last day of Heritage & Traditions Month, we thought we would do a throw back to the stories provided by our members, that we have shared throughout the month!

Incase you missed them, here they are again:

– Glenballyeamon Eggs: http://bit.ly/1UWB5vn
– Irwin’s Bakery: http://bit.ly/1PHKP4A
– Abernethy Butter Company: http://bit.ly/1UdQyFL
– Glastry Farm Ice Cream: http://bit.ly/1QXygUE

Lovage, salsify and Jerusalem artichokes are just some of the intriguing foods being offered as part of the Ulster University Business School’s NI Year of Food and Drink celebration event on 12th April 2016 in its Academy Restaurant within the York Street campus.

Also on the menu will be Lough Neagh smoked eel, McCartney’s corned beef, monkfish from East Coast Seafood, roast Mourne lamb rump, veda bread mousse and chocolate and Guinness cake.

The banquet, featuring six courses of local produce, has been created by final year student Matt Logan, former winner of the all-Ireland Euro-toques Junior Chef of the Year, who has worked in Chapter One in Dublin and Michelin starred Ox in Belfast. He will be supported in The Academy Kitchen by fellow students studying BSc Hons degrees in Culinary Arts Management and International Hospitality Management including fourth year student Hollie Forde who cooked for the Ryder Cup when on placement in Gleneagles and is currently working part-time as a pastry chef in Michael Deane’s Michelin starred restaurant EIPIC.

Professor Una McMahon Beattie, Head of the Department of Hospitality and Tourism Management explains, “The Academy at York Street provides our students with a unique and innovative environment to help them develop their practical and managerial skills which in turn enhances their future employability. Whilst the fabulous fare prepared by our students is well-known within Ulster University, to external diners the Academy Restaurant must be Belfast’s best kept culinary secret! For this reason Matt and his peers have put together this unique menu of local produce to showcase their expertise and creativity whilst at the same time supporting NI’s Year of Food and Drink. We are extending an open invitation to food lovers in Belfast and beyond and at £45 per person including wine, it’s terrific value.”

View 12th April Academy Menu

The licensed Academy Restaurant is a member of Taste of Ulster and holds a 5* Food Hygiene rating. It is open to the public for lunch from Monday to Friday from 12.30pm and for dinner on Tuesday and Thursday evenings from 7pm. Bookings can be made by phoning 02895 367332.

Article written by Sam Butler

Amaury Dehen, managing director of Lagardère Travel Retail UK and Ireland, has praised the quality and innovation of artisan food and drink producers in Northern Ireland.

He was in Northern Ireland for the official opening of a unique Taste of Ulster shop at Belfast International Airport, which now stocks food and drink from almost 30 local suppliers, mostly artisans and smaller businesses.

Located within the Aelia Duty Free shopping complex in the Departures Zone, the shop is a joint venture between Lagadere Travel Retail, Belfast International Airport and Food NI, the organisation responsible for Taste of Ulster. Aelia is part of Lagardère, one of the world’s biggest operators of airport duty free shops.

The group is a global leader in travel retail with a presence in travel areas across 29 countries on four continents through its various activities including its Aelia brand.

The Taste of Ulster shop was opened officially by Northern Ireland Enterprise Minister Jonathan Bell.

Mr Dehen said: “This important initiative for us within Belfast International Airport is a demonstration of our longstanding commitment to engage with the local business community in the regions in which we have retail operations.

“We believe it to be essential that our retail operations represent the best local merchandise available and contribute to economic well-being. The shop offers smaller companies access to almost three million passengers. The airport expects to be handling 4.9 million passengers.

“The Taste of Ulster shop represents a significant development of the relationship that we have had with several Northern Ireland businesses over many years.

“We’ve now extended this engagement to embrace Northern Ireland’s developing artisan food and drink sector, a sector including a great many companies which have achieved great recognition in international and national awards.”

Mr Bell said: “We are lucky to have such a fantastic array of fresh ingredients, a wide range of eateries, talented chefs, artisan producers and indeed a flourishing foodie culture here in Northern Ireland.
“With 2016 being designated the Northern Ireland Year of Food and Drink there has been no better time to showcase all that is great about local produce. The launch of the first Taste of Ulster range, by Food NI, within the Aelia Duty Free store at Belfast International airport will help both tourists and visitors to discover the great tastes of Northern Ireland.”

Northern Ireland companies featured in the Taste of Ulster Shop at Belfast International Airport

• Abernethy Butter, Dromara – handmade butters
• Ann’s Pantry, Larne – breads and cakes
• Broighter Gold Rapeseed Oil, Limavady – rapeseed oils
• Eleanor Craig’s Fudge, Larne – handmade fudge
• Eringrove, Enniskillen – jams and chutneys
• Farmview Dairies, Belfast – dairy products including Kearney Blue cheese
• Gracehill Fine Foods, Ballymena – black and white puddings
• Hannan Meats, Moira – beef, bacon and ham
• Harnetts Oils, Waringstown – rapeseed and other culinary oils
• Johnsons Coffee, Lisburn – roasted coffee
• Kennedys Bacon, Omagh – bacon, gammon and ham
• Made with Love, Donaghadee – jams and relishes
• NorthCoast Smokehouse, Ballymena – smoked salmon and condiments
• Our Daily Bread, Belfast –wheaten and soda bread and bread mixes
• Papas Mineral Company, Bangor – traditional Northern Irish minerals
• Passion Preserved, Lisburn – relishes and chutneys
• PopNotch Popcorn, Draperstown – popcorn
• Punjana, Belfast – tea blends
• Suki Teahouse, Belfast – loose leaf tea and fruit infusions
• The Chocolate Manor, Coleraine – chocolates

Several Northern Ireland producers of spirits have been included by Aelia in the duty free. They are:

• Echlinville Distillery, Kircubbin– Dunville Irish Whiskey
• Hughes Craft Distillery, Lisburn – RubyBlue Irish Potato Vodka and fruit liqueurs
• Jawbox, Belfast – Gin
• Niche Drinks, Derry – The Quiet Man Irish Whiskey
• Rademon Craft Distillery, Crossgar – Shortcross Gin

Northern Ireland’s leading independent coffee chain, Ground Espresso Bars opened its doors this week to a third Belfast outlet, based in a prime city centre location.
Situated on the corner of Queen’s Street and Wellington Place, this is Ground’s first standalone store in Belfast and has created 20 new employment opportunities. This first expansion project of 2016 involved a £200,000 investment.

The standalone store was designed in a style similar to the new Magherafelt and Bangor outlets, with an on trend industrial finish, state-of-the-art Brew Bar using the new Marco SP9 Brew Stations, and bespoke custom-made espresso machines from Synesso in Seattle. Co-Founder Darren Gardiner discussed the brand’s design process: “Ground are making strides in supporting the development of NI’s coffee scene by continuously investing in research and training to support its progression. We believe innovation in equipment and design are essential for creating an authentic customer experience in today’s marketplace.”

Regional Manager Jonny Ross described the opportunities of another city presence: “Unlike our Belfast concessions in Waterstones and Next Donegal Place, the independent space won’t be restricted in terms of opening hours and interior arrangement. This unit will allow us to engage with our customers in a new and exciting way.”
The coffee chain propelled a series of successful expansion projects in 2015, including new store openings in Magherafelt, Enniskillen, Lisnagelvin, and Bangor. Collectively these outlets have contributed in excess of 70 jobs to their local communities.

Highlighting the company’s growth potential, Director Karen Gardiner said: “Last year, Ground Espresso Bars experienced significant business growth and we are thrilled with the positive reception of all the local communities. We’re looking forward to expanding the Ground team even more this year.” This is the first of many new outlets for this fast growing business.

In 2015, Ground Espresso Bars also announced the opening of outlets in Boucher Road Belfast, Bloomfield Retail Park in Bangor, and New York, USA. It is anticipated that the business will be announcing developments on these projects later this year.

To keep up-to-date with the latest news on this development, visit http://www.groundcoffee.net/

Buchanan’s, the Great Taste Award winning free-range turkey business in Northern Ireland, has launched a range of innovative meat products including lamb burgers and mutton steaks.

The new products, which also include a range of pork sausages with original flavours, and bacon have been developed as part of a diversification project by the farm-based business.

Buchanan’s, based near Kilrea in county Derry, won Great Taste Awards from the UK Guild of Fine Food in 2013 and 2014 for its free-range bronze turkeys.

Jonathan Buchanan, managing director of Buchanan’s, commenting on the new products, says: “While our turkey business has been going well, especially around holiday periods such as Christmas, we saw an opportunity to build on our reputation for quality products and grow the year round business by moving into other meats particularly lamb and pork.

“We’ve named the lamb product a Yo Yo Burger. This is based on the traditional name for a female lamb, known as a Yo, in Northern Ireland. It’s a versatile, convenient and tasty way for consumers to enjoy lamb especially in season.

“The burger is made from lambs finished on our farm in county Derry. We believe the new burgers and pork sausages represent a substantial extension our retail offering. The sausages feature high pork content with different flavourings such as mango and curry along with pork and apple, pork and whole grain mustard and pork and leek.
“The new range also includes our own dry-cured bacon processed without any additives.

“All the products are made on the farm which ensures complete traceability and provenance. The mutton steaks are also attracting attention because of their rich flavour,” he adds.

Buchanan’s Turkey’s is a small family run business dedicated to quality turkey production for the Christmas market.

Jonathan Buchanan is a first-generation farmer who began as a food processor by rearing and developing free-range turkeys in 1990.

The company was awarded two gold stars for its turkey meat in successive years, 2013 and 2014.