A new tour of County Down is capturing the very essence of the Year of Food and Drink by placing local produce and producers at the heart of the visitor experience.

NI Food Tours, which is currently in its final test stages, is the brainchild of Tracey Jeffery, a qualified teacher, trainer and patissier. Passionate about local produce and the landscapes of County Down, Tracey previously studied for a French degree in France and went on to work in a patisserie. After bringing that expertise back home she became a producer of macarons and fine patisserie and whilst building that business around her home in Killinchy unearthed her latest idea.

“When I took my produce to market I was visiting local farmers’ markets and events and came to realise very quickly that we have amazing producers,” she said. “In this part of north County Down we also have the highest concentration of award-winning restaurants and I just thought ‘wouldn’t it be amazing for people to be taken on a journey around all of these fantastic things’? To be able to hear their story and connect with them on that level, to eat in our fabulous restaurants and sample our local produce? It’s about trying to offer people a very different but authentic experience.”

Crucial to her idea is the beauty of the surrounding landscape, through the famous drumlins of the county to the nearby sea and lough shores.

“I am combining the stunning scenery of the 115 miles of coastline of Strangford Lough and I’m covering some of St Patrick’s Trail in what will be comfortable coach tours. We won’t be out walking but will be driven from place to place in among the drumlins which provide some of the most beautiful scenery in the country.”
Tracey initially plans to offer three tours, one down either side of the lough and a Chocolate Ecstasy tour, the first of which will take place in March. That ‘light-hearted’ tour of Down’s ‘amazing chocolatiers’, will be layered with visits to restaurants with signature chocolate dishes as well as sessions in chocolate workshops. The fishing tradition of the area also provides a natural focus with visits to Kilkeel and Annalong part of the ‘lough’ itineraries.

“We’ll look at the smoking and curing traditions which will be explained by fisherman and local experts down around the harbours in our local fishing villages. They’ll not only be showing us skills such as shucking oysters but will be giving us their stories and letting us really connect with the communities of that area.”
A higher end offering is also in the offing with a lunch with landed gentry on the menu.
“Yes, I’m looking at an Edwardian dining experience, a lunch with Lord and Lady Dunleath and a tour of Ballywalter House in what will be a slightly more expensive tour. I’m trying to focus on the best of County Down, whatever that may be as I’m very passionate about it and all we have to offer.”
What the seasons have to offer will also be an influencing factor with the cyclical nature of local produce blended into the tours.

“We will be visiting an award winning cider maker who, at this time of the year for example, will be giving us mulled cider but during the summer we’ll go into his orchard and have our chilled cider there. At other times of the year that visit won’t be included at all because as a producer he won’t have enough happening so the itineraries will adapt to the seasons.”

As to her target audiences Tracey is looking at a mix of clients: home and overseas tourists as well as corporate and conference visitors. The new Waterfront Hall will, she hopes, provide an opportunity to spread the word about County Down and widen the overall tourism perspective.

“A lot is heard about Causeway Coast and Glens, a lot is heard about Titanic and I just think there is lots more to shout about and which can be fully enjoyed through our food and drink. I am shouting about the local here and want local people to come and see too, what this part of County Down has to offer, maybe as part of their weekend. During the week it would be more conference visitors and corporates who are already here, for team building days and corporate days out and I’m busy researching those markets.”

Many of the market segments as outlined in the Northern Ireland Tourism toolkit would seem to fit the range of Tracey’s potential clients, from the ‘Time Together’ visitors to the ‘Mature Cosmopolitans’, the ‘Culturally Curious’ and ‘Great Escapers’. For Tracey however it’s more straightforward: “It’s not specifically for people ‘with an interest’ in food,” she explains, “just people who like food and, of course, drink which is just as important here.”

As to capturing the essence of the Year of Food and Drink, she says, “It just so happens that I’m launching this in the Year of Food and Drink and I’m hoping that helps but overall it is fantastic that our local produce is being properly recognised as an ever important part of the tourism experience.”

Article written by Michele Shirlow, featured in Farm Week

Food and drink firms here will have to move quickly if they want their products to be considered in this year’s Great Taste Awards, the most important event in the industry’s calendar.

While entries close officially at midnight on 22nd February, the UK Guild of Fine Food, organisers of this widely acclaimed competition may close the door earlier if they reach their cap of 10,000 products submitted….and 8,000 entries from most parts of the British Isles and other European regions have already been received by the Guild.

Entry costs should be well within the reach of even the smallest local company – £48 (plus VAT) per product for firms with a turnover of less than £1 million.

Why should you consider entering the event? The Great Taste Awards is certainly the most influential food and drink competition in the UK, the Republic of Ireland and other parts of Europe. It’s a magnet for buyers from virtually all the leading retailers – from high-end stores such as Harrods and Fortnum and Mason to the multiples, independents and delis.

Great Taste Gold Stars have proved the route to retail success for many local companies, including artisan enterprises, over the past five years. And we’ve also got a great record in terms of gold stars achieved. We’ve twice captured the Supreme Award twice in the past five years – McCartney’s Butchers and Deli in Moira for its superb silverside corned beef and Hannan Meats, also based in Moira, for its richly flavoured and versatile Guanciale.

Local companies have also fared exceptionally well in the top category – three stars which often leads to a listing in the Top 50 Foods. As well as McCartney’s and Hannan Meats, other local companies gaining three stars include Ewing Seafood in Belfast, Baronscourt Venison in Omagh, Suki Tea and Co Couture, both also based in Belfast, and En Place in Cookstown.

Even those companies which don’t achieve the coveted gold star status benefit from the feedback about their products from the panel of food and drink experts including eminent food writers, food stylists and retailers. It’s the expert advice from experienced foodies that can help businesses to adapt existing products or come up with original ideas. I’ve seen companies failing to gain a star or stars in competition that have tweaked their products using the feedback and struck gold the following year.

I must acknowledge the successes of local artisan companies in the recent Dublin Craft Beer and Cider Festival, the most important event of its type on the island of Ireland. Winning silver medals in this hotly contested competition were MacIvor’s Cider from Portadown and the recently launched Mourne Mountains Craft Brewery in Warrenpoint. Three bronze medals were won by Long Meadow Cider in Loughall, winner of two medals, and Tempted Ciders from Lisburn. We have an immensely successful cider sector which has won praise from influential food writers because of its use of pure apple juice, including local Bramleys, rather then the concentrates used in so many other regions.

Brewing and Distilling, of course, is the Year of Food and Drink theme for April. There’ll be a host of events to celebrate our expertise in both especially ciders and the output from the 26 or more craft breweries that now exist here.
James Huey of Walled City Brewery in Derry has been creating beers for each month such as Snout for Breakfast Month with bacon flavours and, more recenty Love Local for February’s focus on all things local.

We’ve also a fast growing distilling sector which has long been anchored by Old Bushmills, the world’s oldest licensed whiskey distillery. We’ve now Shortcross Gin in Crossgar, Lisburn’s RubyBlue Irish Potato Vodka and Echlinville Irish Whiskey in Kircubbin. Niche Drinks is also planning a whiskey distillery in Derry for its Quiet Man and other products and Belfast Distillery is aiming to produce whiskey at the historic Crumlin Road gaol.

We’ve certainly a great deal to celebrate. It would be good too if the licensing laws could be modernised – as Hospitality Ulster is proposing – to ensure greater opportunities for visitors to savour what’s now being brewed and distilled here.

The following markets are now open for booking with our casual traders. If you would like to book a pitch at one of the markets listed below please do not hesitate to get in touch. Remaining Pitches are limited.

Sat 26th March
Castlecroft Square – Ballymoney 11am – 3pm
Table and market stall cover provided – 8ft x 4ft pitches.
The Start of the Ballymoney Last Sat of the Month Market.
Non Members £20
Members £15
Electricity Available if necessary

Mon 28th March
Marine Hotel – Ballycastle 11am – 4pm, Indoor market, No tables provided.

6ft
Non Members £30
Members £25

10ft
Non Members £35
Members £30
Electricity Available if necessary.

Sat 2nd April
Ballycastle DIamond – Ramon Parish Centre Carpark – Ballycastle 11am – 3pm
The Start of the Ballycastle First Sat of the Month Markets
Priority will be given to food traders – however if you are an artist/crafter please let us know if you are interested in trading.

6ft
Non Members £20
Members £15

10ft
Non Members £25
Members £20
Canoy Hire included in the above prices. Tables are not provided
Electricity Available if necessary.

Sat 30th April.
Castlecroft Square – Ballymoney 11am – 3pm
Table and market stall cover provided – 8ft x 4ft pitches.
Non Members £20
Members £15
Electricity Available if necessary.

Please Naturally North Coast & Glens if you have any questions or require more information

 

Newry Market will play host to the first ever Twilight Market to be held in the city’s unique venue. As this is the celebratory Year of Food and Drink, the Twilight Market will be a showcase of our award winning local produce and vibrant restaurant sector.

Our local market will be transformed into a food and drink heaven where visitors will be able to feast on some of the unique food elements that make up Newry, Mourne and Down’s upcoming and thriving food and drinks sector under their Taste Junction banner.

Newry, Mourne and Down Council would like to offer you the opportunity to take part in the inaugural Twilight Market by hosting a pop up restaurant or marketing your produce at one of the stalls on the night. They will work with you to ensure that we have the necessary equipment in place to allow you to serve takeaway signature dishes from your menu. There will also be an opportunity to take part in live cooking demonstrations and tasting competitions with the public.

The cost to attend the market is £50, but there is an early bird offer of £30 if we receive payment before Monday 22nd February. This cost excludes other kitchen equipment that may be needed but these items can be sourced on request. Please note space is limited and will be allocated on a first come first served basis upon receipt of a completed application form and payment of fees. Completed forms need to be returned to Nicola Whyte c/o Newry, Mourne and Down Council no later than Monday 29th February.

If you have any queries do not hesitate to contact Nicola Whyte, Event Coordinator on 07752528931.
Nicola Whyte Consultancy has been engaged by Newry, Mourne and Down Council to assist with the organising of this event.

Some of the industry’s top experts are to focus on the importance of the food and hospitality sectors to local tourism at a major conference in Belfast next week.

‘Focus On Food: Our Recipe For Tourism Success’ takes place at St George’s Market next Tuesday (23 February).
Speakers and panelists are drawn from all areas of the food and hospitality industry, including chefs, academics and retailers. The keynote speaker will be top chef, food writer and broadcaster Valentine Warner, who will share his passion for food heritage, the people, the places and the stories they tell while “in conversation” with conference host Sarah Travers.

The other speakers are led by the acclaimed Michelin Star chef, restaurateur and author JP McMahon, culinary director of the Eat Galway Restaurant Group, who will address the importance of partnership and collaboration between all aspects of the food industry, including farmers, producers and restaurants.
Ewen Venters, CEO of Fortnum and Mason, who has been described by Spears Magazine as “one of the most influential people on the British food scene”, will look at the shifting trends in food shopping, as well as how the store regards Northern Ireland products, such as award-winning Glenarm salmon and Shortcross Gin, as being synonymous with the quality their customers expect.

Professor Lynsey Hollywood, Lecturer in Consumer Management and Food Innovation at Ulster University, will look at latest trends in food tourism and agri-food, while Nigel Hardy, Head of Global Food at Invest NI, will provide practical information and advice on how local artisan producers can get their products into national and international marketplace including top-end retailers. Damien Donnelly of Ad-Man Creative Marketing will focus on practical and immediate tips on how to boost businesses through digital marketing.

There also will be a series of panel discussions, looking at the subjects discussed in the main presentations. Panelists will include Caroline Wilson of Belfast Food Tours, Jilly Dougan of Slow Food NI, the food journalist Joris Minne, Michelin Star restaurateur Michael Deane, Michele Shirlow of Food NI and Nigel Hardy.
‘Focus On Food: Our Recipe For Tourism Success’ is organized by Belfast City Council.
“The aim of the conference is to see what more can be done to maximize the economic benefit of food tourism, not only for Belfast, but the region as a whole,” explained Councillor Deirdre Hargey, Chair of the Council’s City Growth and Regeneration Committee.

“It will look at the long term development of food tourism in the city, and is designed to promote Belfast’s food tourism message; inspire the industry to collaborate and create new visitor experiences; engage producers, farmers, fishermen, chefs and outlets to better promote the food message to visitors; encourage the use of local produce and enable those in the industry to share experiences, challenges and opportunities.”

The conference is supported by the Department of Agriculture and Rural Development (DARD), through its Northern Ireland Regional Food Programme.
Agriculture Minister Michelle O’Neill said: “The 2016 Focus on Food conference will gather together food producers, manufacturers, retailers, writers, chefs and food enthusiasts. It will offer a tremendous range of food expertise and produce in one event and is a unique opportunity for everyone to learn from each other and sell their wares. I would encourage everyone in this business to take this opportunity to attend and reap the benefits of shared practice and experience.

“The conference will provide a great window into the issues surrounding the sustainability of current food production methods, and provide me with a further understanding of the challenges in our industry.”
The conference is also supported by Tourism NI, as part of the Year of Food and Drink 2016. Aine Kearney, Director of Business Support and Events said: “The Year of Food and Drink 2016 is a great opportunity to harness the benefits of our successes in the food and drink sector, to drive quality, innovation, creativity and entrepreneurship and support growth in export food sales. It is also an unmissable chance to showcase the high quality of our hospitality to an international audience who are hungry for new experiences. This conference gives us a platform on which to do all of that, and to inspire our food and drink industry into being the best it can be, and thus boost its significant contribution to our economy.”

Registration for ‘Focus On Food: Our Recipe For Tourism Success’ is still available via www.belfastcity.gov.uk/belfastfood. Attendees can also keep up to date with developments on Twitter, by following @belfast_food or #belfastfocusonfood.

Folktown Market are offering discounts to new traders who sign up to trade with Folktown Market this year. The discount applies for the first 4 weeks you they complete application form and sign up before the end of February.

The 50% discount per week works out at:

£20 / wk for Hot food
£15 / wk for Artisan
£10 / wk for Art and Craft
The discounted fees must be paid up front.
Send a quick email to info@folktownbelfast.com stating your trade to receive an application form