Jane Will Help You Have a Healthy Big Lunch

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BIG Lunchers across Northern Ireland are in for a healthy treat this summer as The Big Lunch partners with nutritional therapist and author Jane McClenaghan to offer one Big Lunch organiser the chance to host a Vital Nutrition workshop and cookery demo at their Big Lunch.

Jane will share some of her healthy ideas and mouth-watering local recipes at the winning Big Lunch and will show you how you can feel energised and invigorated by simply altering some aspects of your diet.

To be in with a chance of winning, all you have to do is go to www.thebiglunch.com and register for a free Big Lunch pack. You will receive an information pack jam packed with inspiring ideas, posters and invitations and even a pack of seeds to get cracking on growing your own salad greens.

Vital Nutrition specialises in developing bespoke, tailor made nutritional programmes to help you achieve 100 per cent optimum health. Jane takes a fresh look at your diet and will suggest simple, practical changes to help bring your health back into balance. No crazy fad diets, quirky quick fixes or extreme diets – just good, sound nutritional advice that works!

The Big Lunch is calling on communities to take part this year and host their own delicious and nutritious Big Lunch events on June 1st 2014.

Discussing her new ambassadorial role with the Big Lunch, Jane McClenaghan said: “When I was recently asked to champion The Big Lunch in Northern Ireland, I jumped at the chance. Combining community spirit with good food, what’s not to love? The simple idea of sharing some grub with your neighbours takes us back to the grassroots of community spirit, and encouraging people to grow their own produce is a great way to learn more about food.”

Grainne McCloskey of The Big Lunch said: “Over the past five years Big Lunches of all sizes have happened in all kinds of communities, in streets, back gardens, parks and local community venues. Since starting in 2009, thousands of events have taken place each year, with a whopping 3.65 million taking part across the UK last year.

“Everyone can get involved and they can be as big or as small as you want them to be. They don’t need to cost much because the premise is that everyone brings something to the table,” she said.

To find out how you can run your own Big Lunch with your neighbours, colleagues, friends, family or community group, check out www.thebiglunch.com

The Big Lunch is the UK’s annual get together for neighbours, an idea from the Eden project and made possible by The Big Lottery Fund. It provides the perfect recipe to have fun with your neighbours, feeding community spirit and helping to build stronger neighbourhoods. People are the key ingredient, with those taking part creating friendlier communities in which they start to share more, from conversation and ideas to skills and resources.

Northern Ireland’s First Craft Gin Distillery Launches Shortcross Gin

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Rademon Estate Distillery, the first and only craft distillery to be established in Northern Ireland have officially launched their first product, Shortcross Gin.  

Shortcross Gin is the first small batch, craft spirit to be launched under the Shortcross brand by Rademon Estate Distillery.  Shortcross Gin is an aromatic and exceptionally long, smooth Gin that redefines what an Irish Gin should be.  Created through the use of fresh apples, elderberries and wild clover distilled with other botanicals including juniper, coriander, orange peel, lemon peel and cassia. The combination of botanicals creates a unique and uplifting aroma reminiscent of a summer meadow, and gives Shortcross Gin a classic yet contemporary flavour with an exceptionally smooth and long peppery finish.

Founded in 2012 by husband and wife team Fiona and David Boyd-Armstrong, Rademon Estate Distillery is located outside Downpatrick, County Down at the couples historic family estate.

The Distillery is passionate about hand crafting and creating only the finest, artisan premium spirits products. In creating Shortcross Gin, David and Fiona take the time and passion to ensure that every aspect of their gin is perfected by hand. From handpicking and sourcing the finest botanicals, drawing their own fresh water, distilling in a bespoke copper still, to bottling and labelling, every element of Shortcross Gin is created by hand to meet the couples exacting standards for exceptional quality.

Shortcross Gin is currently being distributed by James Nicholson Wine Merchants and is now available in leading bars and restaurants across Northern Ireland including James Street South, Hadskis, James Street South Bar & Grill, Ox Belfast, Balloo House, The Parsons Nose, The Poachers Pocket, Muriels Café Bar and The John Hewitt.

Notes to Editors:

Shortcross Gin is made at Rademon Estate Distillery; Northern Ireland’s First craft Distillery. With a small batch philosophy, the distillery ensures every aspect of each gin meets the exacting vision of it’s founders. With the finest botanicals (sourced and handpicked), fresh water drawn from the estate itself and distilled in a bespoke copper still each element of Shortcross Gin, including bottling and labelling has been crafted and perfected by hand.

Shortcross Gin is being distributed exclusively by James Nicholson Wine Merchants (www.jnwine.com) and Prohibition Drinks NI (www.prohibitiondrinks.co.uk).

For any further press enquiries please contact Rademon Estate Distillery on,

Email:             hello@shortcrossgin.com

Tel:                  028 4483 0001

T:                     @shortcrossgin

W:                   www.shortcrossgin.com

Canteen Coffee Week 26 May – 1 June

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Canteen Coffee Week 26 May – 1 June
Throughout the week, the award-winning coffee house will offer unique daily coffee food and drink specialities, from delicious desserts to liqueur coffees, as well as host two unique master classes.
 
Chemex and Aeropress Masterclasses
27 May at 10am
29 May at 10am
 
Tickets £10 per person and includes a range of delicious coffee treats and a bespoke coffee experience, taking the form of interactive demonstrations and tastings using Chemex and Aeropress brewing methods, each of which creates a unique, distinctive depth of flavour.
The coffee journey from bean to cup, will be shared, together with the unique characteristics of each single origin bean, and the careful harvesting process involved in each variety. To book simply email: canteen@themaclive.com

European Heritage Open Days to embrace Northern Ireland’s rich food heritage

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Environment Minister Mark H Durkan is calling on hotels and restaurants to embrace our rich food heritage and get involved in the European Heritage Open Days (EHOD).

Running from the 13 to 14 September 2014, EHOD is a Europe wide event that promotes interest in historic and modern buildings. These buildings are brought to life when they throw open their doors to the public and host various free events from living history to poetry readings.

This year will also see the event embrace our rich food heritage by pairing local producers with a building steeped in history with the Hastings Hotel Group, Food NI and the Northern Ireland Hotels Federation (NIHF) already on board.

Environment Minister Mark H Durkan said: “EHOD weekends offer a wonderful opportunity to see inside many fascinating historic buildings, many of which aren’t normally open to the public.

“The marriage this year between our rich culinary heritage with our built heritage really will give some ‘food for thought’. I welcome the involvement of the Hastings Hotel Group, Food NI and the NIHF which will really add an extra ‘flavour’ to what is already a highly successful annual event and I encourage others to sign up.

“Last year over 68,000 visitors were able to get inside many of our stately homes, churches, museums and gardens. This year we have all the ingredients for an even better event and I encourage everyone to come out in September for a good ‘nosey’ round our historic buildings whilst sampling our local fare.”

Howard Hastings from the Hastings Hotels group will be hosting food events in two of his hotels – Ballygally Castle and the Slieve Donard Resort and Spa.

Mr. Hastings said: “European Heritage Open Days are well established as a special weekend for those who live here, and for visitors alike. I welcome the initiative from the Northern Ireland Environment Agency (NIEA) and Food NI to further enhance the visitors’ experiences by linking our Built Heritage to our Food Heritage.

“At Hastings Hotels, we are passionate about local sourcing of our produce and we are fortunate in having heritage properties of note at Ballygally Castle and at Slieve Donard Resort & Spa. Ballygally Castle for example will be providing a talk and tasting of Glenarm Shorthorn beef. Supplied locally, this is a perfect example of how heritage buildings and suppliers can pair up for the Open Days.

“We also look forward to offering themed menus during the EHOD, and offering our guests the opportunity to view our recently installed herb gardens, herbs which are used by our hotel’s chefs every day.”

The strength of our local produce has made an impact on the food experience our visitors can expect in our restaurants, hotels and cafés. Michele Shirlow of Food NI says: “Northern Ireland has a unique food heritage that is still alive today, especially with our griddle breads, dripping with melted butter and accompanied by a nice strong tea. European Heritage Open Day is a great way to evoke food memories and connect local people to local foods.”

Janice Gault, Chief Executive of the Northern Ireland Hotels Federation views the event as an excellent opportunity for the hospitality industry. She said: “Many of Northern Ireland’s hotels occupy heritage sites with strong links to our history. An authentic tourism product is what today’s visitor is keen to explore and combining this with a unique food offering is a great initiative. Last year over 68,000 people visited EHOD sites and this year’s programme with its focus on food is an excellent opportunity for the hotel sector.”

This year’s EHOD sub theme of ‘Anniversaries’ enables hotels, restaurants and cafés to encourage customers to spend the weekend or have a meal. The large number of visitors across all of the sites may need accommodation and refreshments so what better way to keep in the EHOD spirit than to visit the restaurants and cafes local to the buildings.

For more information on how your business can get involved please contact ehod@doeni.gov.uk or visit http://www.discovernorthernireland.com/niea/ehod.aspx

Notes to editors:

For media enquiries or images contact the DOE Press Office on 028 9025 6058. Out of office hours, Call the Executive Information Service’s Duty Press Officer on 07699715440 and your call will be returned.

Abernethy Butter’s success is spreading

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We know just how good Abernethy Butter is, but now it’s been recognised at the prestigious BBC Food and Farming Awards. The Dromara-based company was nominated by the public and was in the final three of hugely competitive Best Food Producer Award. This is the first time a producer from Northern Ireland or the Republic of Ireland has made it this far in this category.

Abernethy Butter is made using the creamiest milk from cows grazing on the lush green grass of the Lagan Valley. Its signature waxed paper packaging with the blue Abernethy crest graces the shelves of top-notch food stores like Selfridges of London and any chef worth his or her salt fights to get it on their tables. Heston Blumenthal even uses it in his Fat Duck Restaurant in Berkshire.

It can add the Food and Farming Award plaudit to a host of others including a 2 star Great Taste Award for their Butter and 2 1 star awards for their Butter Fudge. Allison Abernethy was also Runner-Up in this year’s Belfast Telegraph Businesswoman of the Year Awards.

Also making the final three at the Food and Farming Awards this year was St George’s Market in Belfast. It consistently makes the shortlist and we’re confident it will win the Best Food Market Category soon.

The BBC Food and Farming Awards are now in their 14th year. This year, the ceremony took place in Bristol and was hosted by Sheila Dillon, who presents BBC Radio Four’s The Food Programme. She was joined by the celebrity chef, Valentine Warner, who recently co-presented a special Northern Ireland edition of the Food Programme featuring great local producers.

 

Winners announced for the BBC Radio 4 Food and Farming Awards 2014

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We are delighted to announce that some local companies have been recognised in the BBC Radio 4 Food and Farming Awards 2014. Watch this space to find out more. Please see below the general press release.

 

BBC Radio 4 has tonight (Thursday 1 May) announced the winners of the Food and Farming Awards 2014 at a ceremony held in Bristol.

Jamie Oliver presented the Cook of the Year Award to Tony Mulgrew, a school chef from Halifax, whose determination to produce the best food possible for his high school – which includes growing food in school – has attracted interest from around the world. And Best Street Food/Takeaway has been awarded to the Pembrokeshire Beach Food Company, which combines foraged seashore ingredients with fresh local seafood – all served from its mobile Beach Shacks.

Best Initiative in British Food was awarded to Feeding The 5,000, a charity which focuses on reducing food waste. Their inspiring projects include The Pig Idea and Gleaning Network.

Best Food Producer was Gigha Halibut, who specialise in sustainable Scottish Atlantic halibut; and Outstanding Farmer of the Year went to Neil Darwent from Frome, who set up Free Range Dairy, a farmer-led initiative to promote the value of milk from pasture.

Raymond Blanc, judge and award giver at the event, said: “I don’t think you’ll find a list that features more inspirational people than this one – an amazing school cook who is changing so many young lives through food, right through to a team of young campaigners who’ve helped people all over the world understand the problem of food waste. These awards have also uncovered so many stories of great tasting food… producers, farmers, markets and retailers… all of them have made me feel excited about food in the UK… it makes me want to travel around the country and visit them all!”

Celebrity chef Cyrus Todiwala was named Food Personality of the Year. The judges said: “Cyrus is as passionate about the catering industry as he is about curry. His approach to teaching and sharing his passion on and off the screen is undoubting … He epitomises what a celebrity chef should be.”

Tom Jaine, organiser of the Oxford Food Symposium and editor of The Good Food Guide, received the Derek Cooper Lifetime Achievement Award. The judges said: “Tom’s knowledge and experience and the ability to cross the boundaries of history, culture, and gastronomy take him well beyond the status of an ordinary food critic, as an intellectual committed to bringing debates about food to the centre of public attention.”

Derek Cooper, the founding presenter of the Food Programme and a member of the first judging panel in 2000, who passed away recently, was honoured at the ceremony.

For the first time in the 14-year history of the Awards, the line-up of finalists covered every part of the UK, and also broke the record for public response, with the highest number of entries ever being received.

Two special editions of The Food Programme showcasing the Awards can be heard on BBC Radio 4: The Food Programme, Sunday 4 May at 12.30pm and The BBC Food and Farming Awards 2014 on Monday 5 May at 3pm.

Full list of winners:

Best Local Food Retailer
Edge & Son Butcher (Wirral): A fifth generation butchers that places great emphasis on animal welfare, rare breeds and provenance. Rare among butchers these days Edge and Son have their own slaughterhouse, allowing them to work closely with farmers within a 25-mile radius of the shop. They also work with schools in the area, helping pupils to understand food production.

Cook of the Year
Tony Mulgrew (Halifax): Tony’s drive and determination to produce the best food possible at Ravenscliffe High School has led him to become a major figure in the Soil Association’s Food for Life Partnership and to become one of the founders of Incredible Edible Todmorden. His approach to school menus and growing food in schools has attracted interest from around the world.

Best Food Producer
Gigha Halibut (Scotland): Based on the Scottish island of Gigha, the team specialise in the artisan production of sustainable Scottish Atlantic halibut which is smoked to order using oak chips made from whisky barrels from the Kilchoman Distillery on Islay. A technique of rearing the fish in land-based tanks means wild stocks are protected and no antibiotics are required in the process.

Best Drinks Producer
Thornbridge (Derbyshire): Considered one of the pioneers of the UK’s craft beer movement, the Thornbridge brewery was originally based in the grounds of Thornbridge Hall near Bakewell, Derbyshire. Its first beers went on sale in February 2005 and from developing IPA’s and blonde beers, they also added barrel aged editions.

Outstanding Farmer of the Year
Neil Darwent (Frome): Neil has been a dairy farmer since 1986 and set up Free Range Dairy in 2011, a UK farmer-led initiative to promote the value of milk from pasture, and has been building strategic partnerships with researchers and scientists to deliver new thinking and practical measures for dairy farmers.

Best Food Market
Aberystwyth Farmers Market (Aberystwyth): Launched in May 2000, the market has up to 30 stalls every first and third Saturday in the month. In 2010 the market was voted among the Top 10 Farmers’ Market in the UK by the Times – the only Welsh market to be included.

Best Street Food/Takeaway
The Pembrokeshire Beach Food Company (Pembrokeshire): Aiming to celebrate the produce of the area, combining foraged seashore ingredients with fresh local seafood, the Pembrokeshire Beach Food Company has five mobile Beach Shacks offering signature local dishes.

Best Initiative in British Food
Feeding the 5,000 Food Waste Charity: All three campaigns – Feeding the 5,000, Gleaning Network and The Pig Idea – are about big ideas and big action to change the supply chain in favour of low-waste food production and consumption.

Food Personality of the Year
Cyrus Todiwala: the celebrity chef who is a passionate advocate of British produce, and committed to education and training. His recent work includes The Incredible Spice Men for BBC Two in 2013, and a book, Mr Todiwala’s Bombay: Recipes And Memories From India, published in October 2013.

Derek Cooper Lifetime Achievement Award
Tom Jaine, the organiser of the Oxford Food Symposium and editor of The Good Food Guide, whose work has contributed to increasing our knowledge of good practice in food, gastronomy and farming. Among his many achievements, Tom Jaine is also the author of four books; he has written for national newspapers; and presented The Food Programme on Radio 4. He was Editor of the annual Good Food Guide from 1989 to 1994. He owns Prospect Books, a micro-publisher focusing on the history, culture and ethnology of food.

BBC Radio Bristol Search for a Food Hero Award
Elizabeth Carruthers, Head of Redcliffe Children’s Centre. Elizabeth runs a food project for the Under 4s.