A celebration of local food heritage will form part of this year’s St Patrick’s Day festivals in Enniskillen and Omagh.

Endorsing Tourism NI’s Year of Food and Drink 2016, Fermanagh and Omagh District Council has organised a programme of food related activity to whet the appetite of those attending St Patrick’s Day celebrations in either town on March 17.

In Enniskillen, a Food Fayre will take place in The Bridge Centre, Enniskillen, from 11.00 am to 4.00 pm with pedestrian access via East Bridge Street.

Local food fayre will be available to taste and purchase on the day from local food producers including Baked in Belfast, Cavanagh Free Range Eggs, Cherry Tree Home Bakery, Erin Grove Preserves, Long Lane Pantry, Lough Erne Cakes and Tickety-Moo ice cream.

In Omagh, a Food and Craft Market will take place at the Strule Arts Centre from 12 noon to 5.00 pm. Local artisan food and craft produce will be on offer from local suppliers including Baked in Belfast, Orchard Acre Farm, Corran Crafts, Kennedy Bacon, Krafts and Kards, Myrtle Dennis with Felt Crafts, Oona Candles, Poker Tree Brewery, Sperrin Sparkles, and The Quilling Beee.

The Silverbrich Hotel’s resident chef, Declan O’Donaghue, will also be cooking up a storm at the Strule Arts Centre with cookery demonstrations taking place throughout the afternoon. There will also be music and entertainment provided by Comhaltas groups from Dromore and Trillick, as well as singing in Irish and set and séan-nós dancing.

The food related theme will continue at the OASIS Plaza where there will be a selection of food vendors including Taco Loco an the Strule Café, under the cover of a marquee cooking food to order using fresh local produce from 12 noon. There will also be a programme of family entertainment and music, song and dance from Omagh Community Youth Choir, traditional folk band “Blackthorn” and dancing from Blue Thistle Highland Dancers and Irish Dancers.

Admission to St Patrick’s Day activities in the Bridge Centre, Enniskillen and the Strule Arts Centre and the OASIS Plaza in Omagh, is free of charge.

A limited number of spaces for food producers at the Food Fayres in Enniskillen and Omagh are still available. For further information please contact Fermanagh and Omagh District Council on 0300 303 1777, extension 20408.

The celebration of local food is just one part of a packed programme of St Patrick’s Day activities taking place in Enniskillen and Omagh on March 17.

For further information on St Patrick’s Day celebrations in Enniskillen visit the Project St Patrick website at www.projectstpatrick.com

For further information on St Patrick’s Day celebrations in Omagh visit the Fermanagh and Omagh District Council website at www.fermanaghomagh.com or telephone the Council Events Officer on 0300 303 1777.

Stock Burger Co, the new restaurant and craft beer initiative being developed by the global Intercontinental Hotels Group (IHG), has been developed to offer a dynamic eating experience in line with the market trend towards gourmet burgers and craft beer.

The first Stock Burger Co restaurant and bar opened adjacent to the Holiday Inn in Brighton, a major IHG brand, in December. Central to the new restaurant’s burgers is premium Glenarm Shorthorn beef from county Antrim that’s been aged by Hannan Meats in its huge Himalayan salt chamber in Moira.

Hannan Meats in this hugely significant contract created an innovative portfolio of burgers and is also supplying beef short ribs and rump steak aged in the company’s Himalayan salt chamber, the largest of its type in the United Kingdom and Ireland, to Stock Burger Co. IHG plans to develop a network of Stock Burger restaurants at its Holiday Inn chain throughout the United Kingdom. It has a presence in Belfast.

The first Stock Burger Co restaurant and bar is part of a £3.5 million development of the Holiday Inn on Brighton’s historic seafront.

Simon Burdess, IHG’s vice president, food and beverage, Europe, says: “The launch of Stock Burger Co continues the story of IHG’s renewed vigour in the food and beverage area.

“Pete Hannan is making a burger for us exclusively from that product and it is truly amazing. There are nine classic burgers, including the Craft Beer burger, in which we use the Stock Burger IPA in the sauce. “There is a ‘build your own’ section for guests to add their own toppings and ingredients to their patty, while there is also a ‘no burger, no problem’ section.

Peter Hannan adds: “We were delighted to have been invited by the Stock Burger Co to develop a unique and outstandingly tasty burger for what is an immensely exciting IHG project that focuses on artisan food and drink producers.

“It’s a very timely development that harnesses the tremendous potential of the fast growing artisan sector in the UK and will offer many of these smaller and quality conscious enterprises a tremendous opportunity to grow sales. IHG is recognising the premium quality and innovation that underpins the artisan food sector,” he adds.
Simon Burdess, IHG’s vice president, food and beverage, Europe, says: “The launch of Stock Burger Co continues the story of IHG’s renewed vigour in the food and beverage area.

“Pete Hannan is making a burger for us exclusively from that product and it is truly amazing. There are nine classic burgers, including the Craft Beer burger, in which we use the Stock Burger IPA in the sauce.
“There is a ‘build your own’ section for guests to add their own toppings and ingredients to their patty, while there is also a ‘no burger, no problem’ section.

“That is where we have other things on the menu, tending to be dishes that people in hotels reach out for, like a fish sandwich, steaks, ribs, hotdogs, salads and wraps,” explains Burdess.
In another high street food trend, each of the burgers will be paired to a craft beer, adding another angle to the menu.

“Ultimately, we want to celebrate this wonderful marriage between great burgers and great beer. Each of the core burgers has a beer pairing to go with it,” he adds.

“For instance, we have a burger called The Lone Star that has bacon and jalapenos and a very American feel to it. This burger is paired with a Sierra Nevada Pale Ale. We want people to experiment and try them together.
“We are confident that this innovative restaurant and bar offering will serve as a major opportunity to drive guest satisfaction and to improve financial returns for our owners.”
Stock Burger Go takes inspiration from the growing gourmet burger and craft beer market. The restaurant is open to hotel guests and the wider public.

Diners can select from a variety of specialty burgers, including Pulled Beef Brisket. Stock Burger Co also offers its guests the chance to create their very own burger.

Taking beef, chicken or vegetarian as their starting point, they can opt for a choice of sizes and a huge assortment of different cheeses, sauces and trimmings. All burgers are served on a brioche bun, or naked with an iceberg wrap.

Also available is an array of other mouth-watering options, from ribs and a Big Dog through to freshly crafted salads and a beer battered fish sandwich.

Burdess was also behind another major food initiative with another IHG chain, the boutique Hotel Indigo, which benefited another Northern Ireland food business. He launched a search last year for the best Flavours of the Neighbourhood, a UK-wide competition for artisan food enterprises, a competition won by Broighter Gold Rapeseed Oil, a farm-based business in Limavady owned by Leona Kane.

On Saturday 19 March Market Square, Antrim will be buzzing with a traditional Food and Craft market atmosphere between 10am and 4pm. The free family event is being organised by Antrim and Newtownabbey Borough Council and everyone is welcome.

Come along for family entertainment including a mobile fun farm, face painting, balloon modelling, walkabout characters, cupcake making and arts and crafts. The Armagh Rhymers will be entertaining the crowds with their unique blend of poetry, music, drama, song and dance. They are easily recognised by their willow masks and are a real treat to experience first-hand.

In keeping with the March theme of Northern Ireland’s Year of Food and Drink 2016, Heritage and Tradition, you will be able to experience traditional paper making, paper quilling, traditional bread and butter making, harvest knot making and quilt making. Local businesses in the town will be selling their wares so come along and support them. Lough Neagh Eels will have a stand for you to sample some fried and smoked eels cooked fresh for your delight!

Speaking at the launch of the event Mayor of Antrim and Newtownabbey, Councillor Thomas Hogg commented; “This is going to be a great family day out with many traditional activities on offer including the entertainers in period costume and a Hobby Horses Carousel.”

In addition, Battle of Antrim walking tours are taking place from 10am at the Barbican Gate. Tickets for the tours cost £5 per adult and children under 12 years of age are free of charge. For more information about the event please contact Karen Uprichard on 028 9446 3113 ext 31344 or visit www.antrimandnewtownabbey.gov.uk

Article written by Sam Butler for Newsletter 08/02/2016

Northern Ireland’s oat miller and cereal producer, White’s, best known for its iconic Speedicook porridge, is among our most successful and innovative food businesses. It has developed an impressive portfolio of porridge oats and oat based cereal products, many of which have won UK Great Taste Awards.

White’s has been milling oats in the same site in Tandragee, Co. Armagh since 1841 and has a rich heritage, tremendous provenance and a devoted following built up over the past 175 years. One of Northern Ireland’s oldest food brands, White’s is now part of the Fane Valley Group in Armagh, the leading local farmers’ co-operative.

Raymond Hillman, an agronomist who heads up the Growing Group at White’s, plays a key role in the company’s strategic focus on quality and innovation through its longstanding collaboration with local growers. He’s also been involved in an extensive research programme to raise the quality standards of crop growing here, to ensure the best oats for White’s and in turn deliver worthwhile rewards for local farmers.

“My approach is based on a conviction that the best way to get results that benefit the producer and growers is by working as closely as possible together. We have access to the latest research from Agri-Food and Biosciences Institute in Northern Ireland, the Home Grown Cereals Authority and University College of Wales at Aberystwyth, a centre of expertise in cereals, and we are passionate about working with our growers to help them to increase their yields and, of course, returns for their commitment and expertise,’’ he says.

“This involves working together in assessing the characteristics of new varieties and in other areas such as nutrition, weed control, soil management, environmental issues, growing and drying techniques and how best to store the harvest. It’s a very exacting and sophisticated business.”

Raymond has a wealth of expertise gained over four decades. He studied agriculture at Greenmount and the West of Scotland Agricultural College, and subsequently gained a masters in marketing and a BA in business studies from Ulster University.

He adds: “Consumers may not be aware of the time, and effort by White’s, and its farmers in the growing and milling of oats to make quality porridge, granola and oat snacks. For instance, we are now using time-lapse cameras to monitor the full growing cycle and provide additional data for our research. It’s another aspect of the authenticity and provenance underpinning White’s products.’’

Oats are sown both in autumn and in early spring. By August the grains are ready for harvesting.

Oats tend to do well in Northern Ireland because of climatic conditions such as the cooler temperatures, longer summer days and higher rainfall that allow the grains to swell naturally to provide a bright plump oat suitable for milling.

“Our focus is on purchasing the best quality oats for White’s milling operation which deliver the unique taste and texture synonymous with White’s porridge oats,” Raymond says. “We look at the quality of the kernel content, the bushel weight and hullability.

“Quality is vitally important as White’s has achieved British Retail Consortium accreditation which focuses on quality at all levels of the business and is an essential requirement for companies wishing to sell to multiple retailers in Britain and abroad.

“The focus on delivering the highest standards from ‘farm to fork’ is crucially important. The ingredients in White’s products are fully traceable and reflect its provenance values.

“White’s porridge oats and oat based cereals are grown to exacting standards which come from the strength of our partnerships with the local farmers who grow our oats.”

White’s Oats is among Northern Ireland’s fast growing cluster of companies successful internationally. The company sells to major retailers in the UK, Republic of Ireland and other parts of Europe as well as Hong Kong, Malaysia, the US, the Middle East. It has developed an extensive portfolio of oat-based products including a variety of porridge oats as well toasted oat snacks and granola.

Proper butter takes time, skill and knowledge and that’s what Will and Allison Abernethy inherited from Allison’s Dad – Norman, when they started making butter by hand in 2005. Now this traditionally hand crafted butter graces the tables of top restaurants and the shelves of high end shops all over the UK and Ireland.
In terms of flavour and creamy texture, this labour intensive product stands head and shoulders above commercial butter brands and they have multiple awards to prove it.

That all-important cream comes from cows that graze on the lush green grass of the Lagan Valley. It is churned until it separates into butter and buttermilk and then washed by hand with cool, clear water to remove all traces of buttermilk.

Pure and additive free, a simple pinch of salt completes the process before it is patted by hand into their distinctive rolls and hand-wrapped. They are the only butter makers who still use the old traditional wooden butter pats to work and shape their butter.

Click here for further information on Abernethy Butter.

Pictured (L-R): Amy Bonnar is pictured with Barry Heaton Head Chef and Terry Reilly, Head Barista at Canteen

Formerly located in Belfast’s Saint Anne’s Square, Canteen has opened its new kitchen café on the Belmont Road. The award-winning eatery promises to bring the same dedication to exceptional coffee and fantastic food to its new home.

Exciting times lie ahead as the team is bolstered with the addition of the multi award-winning and inspirational Chef, Joery Castel, owner of the Boat House, Bangor, which was recently recognised in The Sunday Times Top 100 Restaurant List. Consulting on the new venture, Joery brings his internationally acclaimed flair and inspiration to the more casual eating experience at Canteen’s Kitchen Café, as he does to The Boathouse.
Speaking about the new venture, Barry Heaton Head Chef said “Our ethos has and always will be to source our products locally and seasonally where possible and we hope our diners will enjoy the menu we have created from local produce which is very keenly priced.”

The newly crafted menu will feature producers, including Abernethy Butter, Leggygowan Farm Goats Cheese, Cavanagh Free Range Eggs, Rockvale Farm Chicken, Coffeys sausages and Clandeboye Estate Yoghurt.
Canteen will be offering an ‘All Day Menu’ and promises is everything you would expect from a Kitchen Café, whether it’s something light or something hearty that takes your fancy.

You might have difficulty choosing from the Boathouse Seafood Chowder, Chickpea Falafel, Smoked Salmon Linguine or the chef recommended Hearty Venison Stew.

Canteen has long been renowned for providing exceptional coffee, and in 2013 was listed as one of the top 50 coffee houses in the UK. The new venue will continue to host the ever-popular Coffee Masterclasses and Canteen Supper Club as well as a range of other new events, soon to be revealed.

This child-friendly venue will be a welcome addition to the bustling Belmont Road and with an extensive menu, including Gluten Free and Vegetarian, free Wi-Fi with fantastic event and conference facilities. There is even a dedicated children’s area with a selection of toys and books to keep the little ones amused.
Canteen, Belmont Road is open Mon – Wed 8.30am-5pm & Thurs – Sat 8.30am-8pm and is located at 10 Belmont Road, Belfast, BT4 2AN. Evening opening invites diners to ‘Bring Your Own Wine’ on Thursdays, Fridays and Saturdays from 5pm.

For further information please call 028 9067 3136, or email: info@canteenbelfast.com or follow on facebook.com/canteenbelfast and Twitter: @CanteenBelfast . Visit www.canteenbelfast.com for the full offering.