Annual foodie weekend features over 50 free events designed to showcase the region’s exceptional quality and local produce

30 July 2024: This September, the award-winning Food and Cider Weekend returns to Armagh, promising a vibrant celebration of the region’s world-famous produce. From Thursday, 5th to Sunday, 8th, this year’s festival features over 50 free events, each crafted to delight the senses and celebrate the Armagh Bramley Apple and other local treasures.

Crannagael House is a highlight of this year’s programme – hosting four events throughout the festival – the historic venue provides a unique opportunity to savour culinary creations at the very birthplace of Armagh’s apple story. Among the standout events is the five-course Bramley Banquet, curated by Gareth Reid of 4 Vicars. Set in the charming home of Jane and John Nicholson, whose ancestors planted the first Bramley seedling in County Armagh, the often-sold-out event features locally sourced ingredients, including produce grown on the estate, and bespoke wine pairings for each course.

Visitors can kickstart their weekend with the Orchard Paint and Sip event. No experience is necessary but aspiring artists can gain inspiration from the beautiful apple trees at Long Meadow Farm to create their own masterpiece, while sipping on local ciders making for a relaxing and inspiring experience. Additionally, on Friday evening attendees can join local tour guide Donna Fox for a Culinary Crawl through Armagh city. This guided tour will weave through the city’s best hospitality venues, offering top-class food and drinks with a local twist.

Armagh is renowned for its outstanding food, quality ingredients, and world-class cider. The region was recognised as Northern Ireland’s Best Food and Drink Experience in 2019 by Tourism NI –  including the Bramley Apple, which as of 2012, joined a select group of food and drinks to have been awarded PGI status (Protected Geographical Indication). Due to their special taste and composition the status means the apple will be protected against imitation throughout the EU and joins a very select group including the Cornish pasty and the Melton Mowbray pork pie.

On Saturday morning the Food and Cider Fest brings the much-anticipated Brunch and Paws at the Park, a delightful event for dog owners and their furry friends. Following its sell-out success last year, this fun and relaxed brunch is the perfect way to kick off your weekend. As evening falls, the region will come alive with vibrant outdoor foodie markets in both Armagh and Banbridge. These bustling markets will showcase the finest local flavours, artisan ciders, and apple juices, all set to the backdrop of live music, creating an unforgettable atmosphere.

Backed by award-winning Food Heartland local chefs, producers, and food experts, Armagh’s Food and Cider Weekend has firmly established itself as a cornerstone event in Northern Ireland’s food and harvest calendar. It’s a celebration not to be missed, offering a unique blend of history, culture, and outstanding cuisine.

For a full list of activities happening, to book your tickets and overnight accommodation specials, visit visitarmagh.com/foodandcider.

Talented chef takes the top prize in Grand Final of ‘Ireland’s Next Top Chef’ competition

A highly talented chef from Belfast’s 2 Taps Winebar deliveredan extraordinary display of culinary creativity and skill to win the 2024 Ireland’s Next Top Chef Competition.

Michelle Dela Cruz wowed judges, including Irish celebrity and Michelin star head chef Dylan McGrath, in a sizzling live cookery showdown at the Balmoral Hotel in the Grand Final of theprestigious not-for-profit culinary competition.  

The Belfast-based chef from 2 Taps Winebar went head-to-head with Nathan Cox from The Artisan Cookhouse in Downpatrick and Rio Rissky from Radisson Blu St. Helen’s Hotel in Dublin to claim the coveted title of ‘Ireland’s Next Top Chef’.

As the winner, Michelle will now undertake an all-expenses-paid mentorship at a prestigious two-star Michelin-starred restaurant of their choice; Dinner by Heston Blumenthal in London or Chapter One by Mickael Viljanen in Dublin.

The three talented chefs had successfully fought off competition from over 24 aspiring chefs from across the island of Ireland in a series of culinary challenges to earn their place in the Grand Final. 

Each of the finalists was tasked with putting their culinary skills and creativity to the test by crafting a signature three-course meal in a thrilling culinary cook-off aimed at showcasing their distinct cooking styles to the esteemed judging panel.

Michelle Dela Cruz’s Filipino-inspired three-course menu, which blended unique flavours and innovative techniques, dazzled the esteemed judges, including Michelin star chef and Irish celebrity Dylan McGrath, 2023 Great British Menu contestant Kerry Roper, and BBC’s Farm to Feast judge Joris Minne.

Her starter featured langoustines in pumpkin bisque, okra tempura, pickled daikon, and onion ash. For the main course, Michelle expertly prepared an exquisite pork belly kare kare, accompanied by pak choi, grilled aubergine, and bagoong. Her delectable dessert was a refreshing coconut sorbet paired with mango mousse, yuzu gel, jalapeño, and meringue.

Michelle Dela Cruz, chef at Belfast’s 2 Taps Winebar and Winner of the 2024 Ireland’s Next Top Chef Competition, said: “Being crowned ‘Ireland’s Next Top Chef’ is an amazing achievement and the highlight of my career to date. This competition has been an incredible journey, pushing me to new creative heights and challenging me to refine my culinary skills under the intense pressure and scrutiny of such esteemed judges at every stage of the competition. I’m excited about the opportunities this title will bring, and I look forward to continuing to improve and develop my culinary craft and seeing where my career will take me.”

John Trainor, Director of the Balmoral Hotel in Dunmurry and Stix & Stones Restaurant in Belfast, said: “The Grand Final of this year’s Ireland’s Next Top Chef Competition was a showcase of exceptional talent, with each finalist delivering outstanding dishes that reflected their unique culinary style. Michelle truly stood out with her remarkable creativity and execution, and we are excited to see how her career will flourish following this achievement.

“This competition not only highlights the incredible culinary talent we have here but also provides a platform for these chefs to push their boundaries and innovate. It has been a privilege to witness such skill, creativity, passion, and dedication from all the contestants.

“We believe that all three of these finalists have a bright future ahead, and we are thrilled to support their journey as they continue to excel in the culinary world. The level of skill and artistry displayed in this year’s competition was truly inspiring, and it reaffirms our commitment to nurturing and promoting emerging culinary talents by coordinating this competition on annual basis with the support of our sponsors.”

The 2024 Ireland’s Next Top Chef competition was coordinated by the Balmoral Hotel and was open to professional chefs and home cooks and was established in 2023 to identify and nurture the next generation of culinary talent.

It provides talented chefs with an exciting opportunity to put themselves in the spotlight and showcase their talent to some of Ireland’s top industry-recognised chefs and experts at live knock-out stages of the competition.

Ireland’s Next Top Chef is sponsored in 2024 by Balmoral Hotel, Sysco Ireland, Bunzl McLaughlin, Tanqueray Gin, Anjo Wholesale, Lakeview Farm Meats, Frylite Solutions, Heverlee Premium Pilsner, Direct Wine Shipments, Waterman House Cookery School, N4networx, Coca-Cola Zero Sugar, Keenan Seafood, Féile an Phobail, Ryak Cleaning & Support Services, Cocktail Keg Company, Alliance Ireland, Masseys Catering & RAS Solutions.

For more information on the 2024 Ireland’s Next Top Chef Competition visit: www.irelandsnexttopchef.com.

Almost 20 products from Food NI member companies have been shortlisted for next month’s final stage of the prestigious Irish Quality Food and Drink Awards ((IQFDA) to be held in Dublin. IQFDA is the island’s most significant awards for retailers and smaller companies in food and drink production

Now in its 11th year, the awards have become a well-recognised badge of excellence amongst customers and the food and drink community across the island of Ireland.

This year’s judging took place throughout June and July at Leopardstown racecourse. The judges had a particularly trying task this year to judge all of the entries, with so many exceptional products entered.

Food NI companies shortlisted are:

Condiments

Irish Black Butter, Portrush

 Food to Go

Deli Lites Banging Chicken Noodle Salad, Warrenpoint

Deli Lites Pesto Pasta Pot, Warrenpoint

 Free From Gluten

Green Fingers Family, Larne Lemon & Turmeric Energy Balls

  Hot Beverages

Belfast Coffee Roasters, Belfast Ethiopia Bale Mountain

 Ice Cream and Ice Lollies

Glastry Farm, Kircubbin Mango and Passionfruit Sorbet

 Loaves

The Daily Apron, Lisburn Charcoal Sourdough

Meal Accompaniments

Mash Direct, Comber Potato Croquettes

 Meat Antipasti and Sliced Meats

Dunnes Stores, Coleraine Simply Better Handmade Irish Chorizo

 Reduced/Low

Slims Healthy Kitchen, Belfast Korean Style Chicken with Jasmine Rice

Slims Healthy Kitchen Soy & Ginger Chicken with Hoisin Noodles

 Small Cakes

Deli Lites, Warrenpoint Cinnabun Cake

 Soft Drinks – Carbonates

Moocha Kombucha, Moy Cola Flavour

Seaweed Salt by Crawford’s Rock, Kilkeel

 Yogurt

Clandeboye Estate, Bangor Apple & Cinnamon Crumble Greek Style Yoghurt

 Christmas Categories

Drinks – Cider

Armagh Craft Cider Medium

 Drinks – Low/No Alcohol

Jackson Roze, Tandragee Extra Strength Ginger Wine

Food NI members have been successful in being shortlisted for around 15 products in the annual Great British Food and Drink Awards 2024.

The shortlisted businesses, all artisans or smaller companies, cover virtually every sector of food and drink production here.

The Great British Food Awards were launched in 2014 to celebrate the country’s finest artisanal produce, as well as the hard-working people behind the scenes. This year, the awards are bigger and better than ever, with lots of new categories and amazing celebrity judges.

From dairy to cheese, artisan drinks to savoury preserves, The Great British Food Awards has a category for everyone.

Every year, fresh new faces are added to the judging panel, each wielding a hefty influence in the realm of British food and drink. Imagine being able to say the likes of Raymond Blanc, Michel Roux Jr or Shaun Rankin chose your product as the best cheese, gin or pie in all of Britain?

The Great British Food Awards provide companies with the opportunity to have your food and drink tasted by some of the UK’s most acclaimed chefs, critics and influencers.

The shortlisted products in each category will be sent to a panel of judges for them to pick their Gold, Silver and Bronze winners. They will pick up to three Golds and the rest will be given the Silver or Bronze accolade. Judges are located around the UK. The winning product in each category will then need to be sent to our final expert judge, for them to pick our overall winner – the Grand Champion.

The winners of each category will then be announced and will be featured in a special issue of Great British Food magazine at the end of October.

Food NI companies shortlisted

Ballylisk Cheese, Portadown for Triple Rose cheese

Burren Balsamic, Richhill for three vinegars including Bushmills Whiskey Cask Aged Balsamic Vinegar of Modena

Crawford’s Rock, Kilkeel for Coastal Seasoning

Granny Shaw’s Confectionery, Ballymena for Crumbly Salted Caramel Fudge

Irish Black Butter, Portrush for Irish Black Butter Sauce

Jackson Roze, Tandragee for two ginger wine drinks

Krazibaker, Dromore for shortbread

Marshall’s Beekeeping, Armagh for honey

Succulent and deliciously different meat flavours from South Africa which have been crafted by Northern Ireland-based Hellbent, a Food NI member, have been chosen by Dunnes Stores, Ireland’s biggest grocer and most successful retailer.

An innovation-led business formed by Ulster rugby stars Louis Ludik and Schalk van der Merwe, Hellbent has won business with Dunnes Stores for four original food products which combine the best Northern Ireland beef with distinctively rich seasonings and BBQ-led cooking techniques from their homeland in South Africa.

The enterprising duo has aleady introduced consumers in many parts of the British Isles to meats used on the Braai, an essential part of South African culture, that brings family and friends together in celebration of everything from birthdays to graduations to engagements and national holidays.

The word ‘braai’ is Afrikaans, originating from the Dutch word ‘braden’ which means ‘to roast’. The beauty of the braai is that it’s not specific to any one cultural group in South Africa, and it transcends the country’s troubled past to bring the nation together.

The four unique foods are: ‘Boerewors’ coiled beef sausages, Chakalata spicy beef sausages, burgers and chargrill burgers. All four products from Hellbent are high in protein and feature premium ingredients from fully traceable sources.

They have now been listed by Dunnes, a network with almost 140 stores in the Irish Republic and Northern Ireland.  

Chakalata is a coiled sausage made from 90 percent Irish beef seasoned with authentic South African Chakalaka curry along with onions and tomatoes. Chakalaka spice is popular throughout South Africa for spicy meals including breads, stews and curries.

Hellbent was established in March 2018 by Louis and Schalk to develop a range of meat products, including South African style boerewors beef sausages, burgers and meat balls.

Louis, commenting on the latest retail listing, says: “Dunnes Stores contacted us a while ago about stocking some of our products.  We were thrilled by the approach and keen to work with such an influential and successful food retailer that has scores of stores across the island of Ireland.

“It’s our first deal with Dunnes Stores and takes our business to a new and very exciting level for even faster growth,” he adds.

“Dunnes has a tremendous commitment to local artisan producers, in particular, and has listed many from Northern Ireland over the past few years.

“We are keen to work with Dunnes on tasting showcases for customers to increase consumer awareness and help ensure the success of our products which are packed with uniquely rich flavours and are high in protein. We believe they bring totally different flavours to the Irish and British marketplaces,” he adds.

Dunnes Stores has remained as the supermarket with the highest market share in Ireland, data from Kantar market research revealed. The privately-owned retail group has a 24.3 percent share of the market, with growth of 8.9 percent, year on year. Frequent shopping trips, up by 5.9 percent, were a key contributor to growth, adding €46.7 million to the overall performance.

Hellbent’s meat products are blended with spices, including coriander, cloves and nutmeg, to provide a traditional and distinctively rich taste of South Africa which both Louis and Schalk grew up enjoying there.

The ambitious company has also supplied major food retailers in Great Britain especially Scotland. It has won UK Great Taste and Blas na hEireann food awards for the quality and taste of its products.

 “We believe in quality and exceptional taste with no compromise,” Louis continues. “This means using the best locally sourced ingredients, along with a tradition of boerewors making (and eating) handed down through generations in South Africa,” he adds.

The name ‘boerewors’, he explains, is derived from the Afrikaans/Dutch words ‘boer’ meaning farmer and ‘wors’ meaning sausage. And for health-conscious sports stars Louis and Schalk the beefy sausages are preferred to the average Ulster Fry porker.

Containing at least 90 percent meat, and never more than 30 percent fat, the spiral shaped sausage is completely addictive and gluten free. They also feature a blend of spices, usually coriander seed, black pepper, cloves and nutmeg, for a distinctive taste. It’s a blend, however, they are keeping to themselves.

The recipe for the beef sausages they used to create the Hellbent version came from Schalk’s parents, farmers at Tzaneen, a fertile agricultural region – beef cattle country – that’s around 300 miles north of Johannesburg.

 “We’ve tweaked Schalk’s family recipe a bit for the Northern Ireland market with the help of Ulster University’s Business School and Dr Amy Burns in particular. Dr Burns did a marvellous job and has encouraged us in developing our business,” adds Louis.

Cream of the crop revealed by the world’s most trusted food and drink accreditation scheme.

Today, 30 July 2024, the Guild of Fine Food has released the results for Great Taste 2024. Products made in Northern Ireland have won a total of 164 awards, including 129 x 1-star, 28 x 2-stars and 7 x 3-stars, the highest accolade available at this level.  In addition, there were another 11 awards (1 x 3-star, 1 x 2-star and 9 x 1-star) given to products entered by Northern Irish companies, but made outside Northern Ireland.

Winners from Northern Ireland include:

• Great Taste 3-star: Devil’s Churn Classic Butterscotch from Seasons of the Glens (www.seasonsoftheglens.co.uk) 
• Great Taste 2-star: Ribeye Steak Burger from Lisdergan Butchery (www.lisderganbutchery.com)
• Great Taste 1-star: Finnebrogue Naked Smoked Back Bacon from Finnebrogue (www.finnebrogue.com) 

Nearly 3,500 companies from 115 countries around the world entered Great Taste this year, between them offering 13,672 products for review. The UK entered 8,008 products from 2,528 companies. 

Each entry was meticulously blind-tasted by the Guild’s expert judging panel of over 500 food critics, chefs, recipe creators, buyers, retailers, and other specialists in the field of food and drink. Entries were analysed across 92 judging days, each receiving detailed feedback, whether or not they obtained an award.

Only 1.9% of all entries (266 in total globally, 131 from the UK) received a 3-star award, given to ‘extraordinarily tasty food and drink’. With 10.1%, 1,386 in total globally, being awarded 2-stars, ‘above and beyond delicious’ and 28.8%, 3,938 in total globally, being awarded 1-star, ‘food and drink that delivers fantastic flavour’.

Those that have received 3-stars went on to be judged in a further stage of the competition.  The best of those 3-stars from each country or region have now been nominated for a Golden Fork, an ‘Oscar of the food and drink world’. The Great Taste Golden Fork winners – the best of the best – will be announced in an awards ceremony and tasting at Battersea Arts Centre in London on Tuesday 10 September. The nominees for the Golden Fork for Northern Ireland are:

• Porchetta from Hannan Meats (www.hannanmeats.com)
• Aghinlig Orchard Ice Cider from Applejames (www.applejames.com)
• Ghost Chilli & Black Lime Ketchup from Blackfire Food
  (www.blackfirefood.com)

John Farrand, managing director of the Guild of Fine Food comments: “It’s hugely important to us at the Guild to inject some positivity into the speciality food & drink industry. Given the economic headwinds that both independent retailers and small & medium producers are facing, the announcement of the 2024 crop of Great Taste stars is now an annual fillip for us all.  And it’s not just excellence from the UK, but from across the world, as we celebrate the best from 115 countries. We’re doing our bit for cultural relations across the planet when there is so much legislation trying to prevent it.  It’s a real privilege to support and underpin independent makers through the process of Great Taste.”

The awards are globally recognised as a mark of excellence and eagerly sought after by producers and food-lovers alike. For a full list of this year’s 1-, 2-, and 3-star winners, and a guide on where to buy them, please visit www.gff.co.uk/directory from 2pm BST today.

Photo credit Guild of Fine Food (Tim Johnston) showing Blackfire Food Ghost Chilli & Black Lime Ketchup, Hannan’s Himalayan Salt Aged Pork and Hannan’s Porchetta.