We all know September can be a solemn month; end of summer, kids back to school, cold, dark nights start creeping in, so join us and celebrate surviving September on the last Friday, the 26th September, at our renowned Wine Dinner!
Champagne and canapes on arrival, 6 delicious courses accompanied by perfectly selected wines and live music in our champagne lounge with Ruth Mc Phillips after dinner.
Just £65 per person.
For more information visit http://brownsrestaurant.com/wine-dinner-series/
The Good Food Guide, published by Waitrose, has today announced two new entries from Northern Ireland in the 2015 edition of the Guide, which is published on 8th September. The Guide reflects the high standard of dining in Northern Ireland with a total of 18 restaurants, pubs and cafés from across the region included in the UK’s bestselling restaurant guide.
The two new entries that have achieved a spot in Waitrose Good Food Guide 2015 are Hadskis in Belfast and The Eagle at Galgorm in Galgorm.
Elizabeth Carter, Consultant Editor of the Waitrose Good Food Guide commented: ‘Congratulations to the new entries from Northern Ireland in the Good Food Guide 2015. Particular acknowledgement goes to Niall McKenna of James Street South, who not only won the Readers’ Restaurant of the Year Award for Northern Ireland this year, but also opened the fantastic new Hadskis in Belfast . Along with the likes of OX, and Michael Deane’s revamped flagship, there’s a real buzz in Belfast and an ever-more-exciting food scene in Northern Ireland.’
Walled City Market, in Derry’s City Centre, hosted the formal launch of a new mobile cookery demonstration theatre and roadshow with Irish Food Heritage Chef, Emmet Mc Court.
The Cookery Road Show is a new initiative funded by Department of Agriculture and Rural Development NI Regional Food Programme, Derry City Council and facilitated by the Old Library Trust. It introduces a new dimension to Irish Food Heritage Project led by Emmet McCourt and brings together live food demonstrations and local indigenous food suppliers.
Speaking at the launch event Emmett welcomed the opportunity to share his passion and knowledge and explained how this new development advances his ambition to breathe new life into traditional recipes.
“It is my ambition to share my passion with as many people as possible through the Cookery Road Show. Through sourcing local artisan produce to make these classical Irish dishes, I also hope to support local business and create a new live cooking experience. I hope it will inspire many to take a new perspective with the many amazing untold stories of local food and its connection to our unique social history”.
The road show adds a new dimension to the Irish Food Heritage Project. The Mobile Cookery Demonstration Theatre & Roadshow is a fully fitted mobile demonstration kitchen that will tour the various markets, fairs and food events throughout Ireland.
Mayor, Cllr Brenda Stevenson, who attended the launch said:
“This innovate resource provides an exciting platform for the promotion of local food and food producers. It will support the animation of Ireland’s Food Heritage story through interactive demonstrations and provide a new experience for community and heritage audiences. I believe it will energise a new generation of food lovers by bringing together classical menus with the unique taste of their home grown produce”.
Louise Millsopp, Head of Supply Chain Development Branch (DARD) also commenting on the initiative said:
“This unique project offers a window into the past to gain a wider understanding of the culinary history of regional Irish food which can provide competitive advantage in the marketplace. I would like to wish the Irish Food Heritage Project every success in their adoption of this new approach to conveying factual information about quality regional food and food heritage through the use of the mobile cookery demonstration theatre”.
Emmett cooked up a storm in Guildhall Square in the afternoon at the Walled City Market. He included dishes such as Pigs Trotters & Stout, Corned Beef Cabbage & Boxty. He was joined in the Road Show by local suppliers Glens of Antrim Potatoes, Glebe Wagyu Beef, Donnybrewer Hand Crafted Butter and Broightergold Rapeseed Oil.
More details on how to book the Cookery Demonstration Theatre & Road Show is available by visiting www.feastorfamine.ie
Located on the Fermanagh-Monaghan border in the town-land of Cavanagh at Newtownbutler, John & Eileen Hall have been quietly going about developing their free range egg business. With a farming background the couple have transformed what was a 29 hectare (70 acre) beef and sheep enterprise in 2002, into a thriving rural business which produces over 800,000 dozen free range eggs annually. The farm currently has four hen barns which are entirely free range. Hens have freedom to roam in the large fenced paddocks, which are dotted with mature oak, ash and chestnut trees. Additional woodland has also recently been planted which will act as shade as it matures. The tranquil fields around the barns are ideally suited for hens as they can forage during the day and return to the safety of their individual barn perches at night.
The green and yellow “Cavanagh Free Range Egg” packs are a common sight in local shops however their availability has spread far beyond the green fields of Fermanagh, into independent retailers, markets and restaurants throughout the UK and Ireland. The Hall’s pride in the quality of their free range eggs is clear for all to see who visit the farm. Although the enterprise may be relatively small-scale in comparison to the size of many industrialised egg producers, the emphasis on high welfare standards and a quality product is really starting to produce dividends and make Cavanagh Free Range Eggs stand out from the crowd. John noted that “people like to know where their food is coming from and this gave us the confidence to focus on creating an artisan free range egg brand” In August 2014 Cavanagh Free Range Eggs were awarded a “Great Taste Gold Star Award”. Great Taste is organised by the Guild of Fine Food and is the acknowledged benchmark for specialty food and drink.
As the egg market developed over the last number of years Eileen and John’s confidence in the Cavanagh brand was clear to see as they constructed a purpose built packaging centre. The business was accredited by SALSA (Safe and Local Supplier Approval) in April this year. This involved rigorous audit checks to achieve this high standard. The new packaging centre has greatly improved the efficiency of their operation, freeing up more time to focus on other aspects of the enterprise. Recent expansion has also allowed the business to employ three full-time staff in addition to family members who are involved in the business. The couple’s two young sons Brian and Aaron also have a keen interest in the hens and help out on holidays and at weekends.
In 2012 Eileen and John participated in CAFRE’s Diversification Challenge, Business Development Course. Commenting on the course “it gave us the confidence to move the business forward and meeting other farm families experiencing similar issues in developing new businesses was invaluable. We also moved to a computerised book-keeping system which has significantly reduced the time spent, on what was previously a manual task. Something that often kept us up into the small hours of the morning”. The business has also recently launched its new website www.cavanaghfreerangeeggs.co.uk to promote the brand. So, John and Eileen look forward to the continued development of their business and really appreciate the help and support that they have received from CAFRE’s Rural Enterprise Team.
If you are interested in finding out more about farm diversification options and support available through CAFRE, please contact Eamon O’Harte CAFRE, Rural Enterprise Adviser. Tel 028 66343100 or e-mail: eamon.oharte@dardni.gov.uk
‘Assured Origin’ Campaign Launched to Promote Local Industry
The Ulster Pork and Bacon Forum has devised the ‘Assured Origin’ scheme to promote Northern Irish pork products to shoppers throughout Northern Ireland. The scheme is a voluntary code of practice for the labelling of pork products – designed to communicate to shoppers that the sausages, bacon or cut of pork bearing the label has been produced in its entirety in Northern Ireland to some of the highest possible standards throughout Europe.
The Forum recognised shoppers in Northern Ireland want to know where their pork products come from and are keen to support the local industry. As a result an advertising campaign is being rolled out to encourage consumers to look out for the ‘Assured Origin’ label when shopping in supermarkets, convenience stores or butcher counters.
Norman Robson, Chairman of the Pork & Bacon Forum comments: “The ‘Assured Origin’ label guarantees that the product it appears on – from pork chops to shoulder of pork – is wholly produced here in Northern Ireland to the highest possible standards. We are incredibly proud of our meticulous standards, our industry and the role it plays in our economy. We are also delighted Tesco and other major retail partners are supporting our campaign by stocking locally produced pork. Shoppers should look out for the label and enjoy what is arguably the finest bacon, sausage and fresh pork produced in Europe.”
The pig farming industry makes a significant contribution to the agri-sector in Northern Ireland sustaining over 400 farming families and 2,000 local jobs. The ‘Assured Origin’ label has been developed to help the local industry produce clear, consistent and unambiguous labelling to promote Northern Ireland Pork. The label tells shoppers that the product has been inspected, conforms to industry standards and that the producers and processors have committed to routine surveillance and ongoing spot checks.
Cliff Kells Tesco NI’s Commercial Manager comments: “Our commitment to the local food industry through the Tesco Taste Northern Ireland campaign is well documented. We wholeheartedly embrace NI Pork’s ‘Assured Origin’ scheme as it lets our shoppers know that Tesco-brand pork products are reared and produced in Northern Ireland. We believe our customers have a right to know where their food comes from and this campaign helps customers make informed choices about the origin of their pork products.”
The ongoing Tesco Taste Northern Ireland campaign is supporting the ‘Assured Origin’ scheme, re-enforcing its commitment to local produce in a month long period of promotions and events that helps showcase local suppliers and supports the burgeoning food sector in Northern Ireland.
Assured Origins labels will be on NI Pork products across Tesco stores nationwide from September 1st 2014. Look out for the label in chill cabinets throughout Northern Ireland.
For all the latest news, top tips and recipes you can like us on Facebook at NI Pork or follow us on Twitter at @nipork.
Our lush green grass gives us some of the best dairy and meat products in the world. Our breads and sweet treats have been honed over centuries of Food NI has teamed up with the Environment Agency this year to bring you a series of free talks (and samples, of course) about food in iconic buildings.
There’ll be pancakes and sodas on the griddle at Arthur Cottage in Cullybackey on Saturday 13th 1-4pm. Sample some of the creamiest yoghurt around at the Victorian mansion on Clandeboye Estate in Bangor on Sunday 14th 11.30-4pm. This is our only locally-produced cows’ milk yoghurt from an award-winning herd.
Will Taylor’s unctuous Glastry Farm ice-cream is a firm favourite on the menu at the Slieve Donard Hotel in Newcastle. The man himself will be there on Sunday 14th to explain how he uses the local larder for flavour inspirations like Raspberry and Lavender and Pear Pear Sorbet. He’ll have lots for you to taste too. There’ll also be a talk on the history of this fine building. For bookings, contact 028 4372 1002.
At Hastings Ballygally Castle, (Sunday 2pm) you can explore the 17th building and walled garden before Head Chef Sanjay Raghav creates and presents recipes also using Glenarm Shorthorn Beef and Dorset Pedigree Lamb from the nearby Glenarm Estate. Adrian Morrow from the Estate will also be on hand, and there will be samples. Booking required, please telephone 028 2858 1066.
You can find out about Sir Hans Sloane, the inventor of chocolate at Killyleagh Library on Saturday 13 & Sunday 14 at 1.30pm & 3.30pm. You can also take the Sloane 35 Pre Chocolate Festival Tour. Local historian Clive Scoular will be in costume as Hans Sloane. Booking required, please telephone 028 9054 3022.
Down at Hilden Brewery in Lisburn, the secrets of brewing will be revealed at what is Northern Ireland’s oldest independent brewery. It’s the former home of the Barbour linen barons. Saturday 13 & Sunday 14, 12 – 1pm Booking required for free brewery tour, telephone 028 9054 3022 (over 18s only).
Make sure you don’t miss out on a place by calling the numbers above and get your taste buds ready.
