BROIGHTER GOLD’S LYN THOMPSON WINS NI HEAT OF WORLD PESTO CHAMPIONSHIP

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The Guildhall in Derry-Londonderry was a hive of activity last night for the Northern Ireland heat of the World Pesto Championship. Ten contestants gathered to make the classic Genoese sauce with oil, cheese, basil, garlic, pine nuts and salt. No machines were allowed. A pestle and mortar each and the ingredients were all provided.

The competition was open to everyone from chefs to home cooks. The winner this year was Lyn Thompson who works at Broighter Gold Rapeseed Oil producers in Limavady.

“I am thrilled and delighted to have won the competition considering the high level of contestants and chefs who were taking part. I am really looking forward to going to Italy for the finals in April next year” said Lyn.

“Lyn’s pesto won on taste, texture and performance” said the competition organiser, Magne Haugseng.

“It came closest to the classic Italian ideal for mortar-based pesto. It had the best combination of flavours from the seven ingredients: the two cheeses, the garlic, the pine nuts, the basil, the oil and the salt.

“It is very easy to add too much salt as the cheeses are also quite salty, or to overdo the garlic, for example. Balancing the input of these independently minded flavours, Lyn managed to reach that magical mix, which lifted her pesto enough to stand out.

“It was not an easy task for the judges, as all the contestants really excelled.”

The Northern Ireland heat of the World Pesto Championships was sponsored by Food NI. CEO Michele Shirlow said

“This is the second time we’ve held a heat in Northern Ireland. We’re delighted that it was held in Derry-Londonderry, runner-up in the RAI’s Foodie Town competition. We look forward to more events like these during next year which has been designated the Year of Food.

Mash Direct’s Jack Hamilton Wins Top New Talent Award in Prestigious London Food Awards

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Local businessman, Jack Hamilton (28) won a Top New Talent Award 2015 from The Grocer at the prestigious awards night in central London.

Jack, a former Sky News journalist who reported on international news stories across Africa and Washington DC, returned home to follow his passion for food and to help drive the family business Mash Direct from a regional player to an international household brand.

In the last two years Hamilton’s sales accounts have added over £3m per annum to the top line, including a national listing with Asda, as well as increasing food service and export sales in the Middle East. Since taking over the Mash Direct marketing department, Facebook fans have increased from 1,000 to over 20,000 as well as securing coverage in national press including The Guardian, Daily Mail, Daily Telegraph and Sunday Times. He also launched the first national Mash Direct TV ad and arranged sponsorship of a Six Nations rugby match, all while staying within the marketing budget.

“We have a fantastic young team at Mash Direct and this award is down to hard work of the whole team. There is such a buzz around food in Northern Ireland right now and we are ready for a big Year of Food and Drink in 2016. This award means a huge amount to me, especially as we are preparing for some exciting marketing campaigns to really put Mash Direct on the map in 2016.”

Asda CEO Andy Clarke said “There are over three million people working in our industry. That is really quite special. Talent like this is the future of the industry”.

The Top New Talent Awards are a celebration of dynamic individuals operating in the fast, moving, consumer, goods market (FMCG) under the age of 35.

Jack’s talents were recognised earlier this year, as he was awarded the Future Leader Award at the Northern Ireland Food and Drink Association Awards as well as being a finalist in the Young Talent of the Year Category at the Food Manufacturing Excellence Awards in London this month.

The Boat House makes The Sunday Times Top 100 Restaurant List

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Bangor restaurant The Boat House has become the first ever restaurant in Northern Ireland to feature in The Sunday Times Top 100 Restaurants supplement (with a new entry at number 50!), which was published on Sunday November 8. The list is compiled by The Sunday Times in association with Harden’s – now in its sixth annual edition, it is based on 63,000 reviews from almost 7,000 diners.

It has the accolade of not only being Northern Ireland’s first ever and single entry on The Sunday Times Top 100 Restaurants, it is also one of the least expensive (the 2nd cheapest!!), at a cost of c.a. £50 per head for dinner. The a la carte lunch menu is even more reasonably priced! This prestigious honour follows hot on the heels of The Boat House, owned by Dutch brothers Joery and Jasper Castel, winning a highly coveted 3 AA Rosettes- one of only 4 restaurants in the whole of NI to achieve this standard.

The brothers have won numerous industry awards- most recently Joery being voted YesChef Ulster Chef of the Year for 2015-2016 and winning Best Restaurant at the Irish Restaurant Awards 2015. Editor of The Sunday Times Top 100 Restaurants, Karen Robinson, said: “The Sunday Times Top 100 Restaurants combines the opinions of thousands of diners to produce a definitive list. Basing it on the ratings of everyday restaurant-goers, who are paying their own money, means it is an honest reflection of the nation’s tastes, so chefs and restaurants should be truly proud to make the list.” Joery, the main man at the stoves, but also found frequently in the dining room hand-delivering his stunning dishes, says ” This is without doubt my proudest day in hospitality.

The small team at The Boat House has a passion for combining the best quality local produce with classic and modern cooking techniques. We are honoured to be included on the UK Top 100 List amongst such distinguished company.” The full top 100, including rankings and an overall score was revealed in The Sunday Times Top 100 Restaurants on Sunday November 8. The list exemplifies The Sunday Times’ rich heritage and commitment to investing in its journalism to continue offering readers of its papers world-class, unique and unrivalled content. Pssssst……The Boat House also offers a daily 5 course tasting dinner menu with wine pairing for only £75,- per person!

There is a special night on the 26th of November when Joery is launching his Christmas menu with 5 courses plus wines for only £60,- per person. Limited places still available. For reservations contact Jonathan on 02891 469253 or via e-mail info@theboathouseni.co.uk Open Wed-Sun

International food writers dine out in Northern Ireland

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Food writers from ten countries sample some of Northern Ireland’s artisan food and restaurants

Fifteen (15) food writers from ten different countries – including GB, the United States, Canada, Australia, Germany, Spain, Denmark, Belgium, India and South Africa – have been visiting Northern Ireland, as guests of Tourism Ireland.

The journalists have been discovering why 2016 has been designated Northern Ireland’s Year of Food and Drink – meeting local food producers and award-winning chefs, as well as experiencing some of our wonderful restaurants. The articles written by this influential group will be read by millions of ‘foodies’ – or potential holidaymakers for Northern Ireland.

Following an itinerary devised by Tourism NI, the journalists had the opportunity to meet local food producers including Will and Allison Abernethy, who use traditional churning methods to make their award-winning butter. They met Fermanagh butcher, Pat O’Doherty, famous for his black bacon, and Mark Douglas (known as the ‘Krazi Baker’), who bakes traditional breads with a modern twist. They also enjoyed a visit to Broughgammon, to a family-run farm specialising in Cabrito (kid goat meat).

Aubrey Irwin, Tourism Ireland’s head of Northern Ireland, said: “Tourism Ireland was delighted to invite these journalists to Northern Ireland, to experience at first-hand our superb food and drink offering. Food is a really important element of the holiday experience and our local produce, restaurants and chefs are now up there with the best in the world. 

“Publicity is an important element of Tourism Ireland’s overall promotional programme. The articles these journalists will produce when they return home will be read by millions of ‘foodies’ and potential holidaymakers for Northern Ireland, raising awareness of our superb culinary offering and inspiring them to come and find out for themselves what makes a holiday here unique and truly memorable.

“Latest NISRA figures confirm that we welcomed an additional +7% visitors to Northern Ireland in the first half of 2015. Tourism Ireland is determined to ensure that growth continues. 2016 has been designated Northern Ireland’s Year of Food and Drink, when Tourism Ireland will take every opportunity to highlight Northern Ireland around the world to people who love great food.”

Corick Hotel opening new ‘Restaurant of Choice’

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It is not often you have the pleasure of dining in a wonderfully preserved and refurbished 17th century listed William and Mary house. Nestling in the beautiful countryside a wonderful experience awaits you at the award winning Carleton Restaurant where old world meets new.

Guests can be assured of excellence and commitment to service, delivered under the watchful eye of our world renowned Restaurant Manager Mimi Chaban.

An eclectic menu harnessing the best of Irish seasonal produce and classical French cooking techniques, is executed by our world travelled Executive Chef David Porter, who’s award winning team seek to challenge and invigorate each and every palate.

Currently undergoing a major refurbishment, The Carleton Restaurant will most certainly be “ Your Restaurant  of   Choice ”. Be prepared to be enthralled as you dine in beautiful surroundings with a gold star service befitting our new Restaurant.

Having received the accolade of Best Rural Business from the Omagh Business Awards Corick House Hotel and Spa continue to improve the quality of their hospitality with this new and exciting culinary experience right here in the heart of Co.Tyrone

Opening for business from Saturday 14th November,  David ,Mimi and their staff look forward to receiving you with a warm welcome.

Milgro, the onion people, enjoy business success!

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Milgro, the onion people, have proven they know their onions better than anyone with their recent win in the Farming Life/Danske Bank awards. The Limavady based company enjoyed victory in the Small Agri-Food Business of the Year category.

The awards, which are in their fourth year, have become a pivotal date in the agricultural calendar, recognising the achievements of those in the industry and their remarkable contribution to the economy. This year’s ceremony was attended by more than 330 people.

It has proven a successful award season for the family run business, as this win comes after Milgro’s crispy onions were also Finalists for the Irish Food Quality awards in September. After farming their land for several generations, the Miller family have become Northern Ireland’s largest producer of onions, with 60 tonnes of produce leaving them every week destined for the shelves of your local supermarket.

Gerald Miller, MD, commented on their recent win “We are extremely proud to win this award. Our growth in recent years has been down to the surge in consumer demand for locally grown produce and products.

We have exciting plans for further growth which will hopefully be boosted by Northern Ireland’s Year of Food taking place in 2016. All of this is possible due to the work and dedication of our staff.”

The fertile soil in Roe Valley, on the North Coast, is ideal for producing a range of delicious and tasty onions. Milgro’s current range includes red onions, brown onions, shallots and garlic including Milgro’s own Crispy Onions range supplying Sainsbury’s Spar Tesco Asda across the province plus further afield In the ROI and Mainland. Their recent achievements are a well-deserved affirmation of the quality of their products and their relentless hard work in evolving their business to where it is today.