What a difference a month can make – that’s all it took for Deane’s diners to raise over £5k for a local children’s cancer charity.

Between mid November last year and Christmas, customers at the Belfast restaurants were encouraged to make a small donation while paying their bill as part of the Make a Change Campaign.  The grand total raised is £5,300 which will help Northern Ireland Cancer Fund for Children support local families affected by cancer.  NICFC corporate fundraiser Sorcha Chipperfield is delighted with the amount raised.

She said: “I am amazed at the generosity. I’d just like to thank all of the customers who donated and of course Michael Deane and Deanes at Queen’s head chef Chris Fearon.”

Mr Fearon added: “We’re delighted to be involved with a great local charity like NICFC, and it’s great to see our customers getting behind this campaign and digging deep to help support local children and families affected by cancer.  We’ve been supporting the charity for a few years now, and having met some of the families, we know first-hand how important the charity is to them.”

The Academy Restaurant

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Jamaican bobsled

Peri Peri style chicken, bacon kebab crusted potato and pea salad

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Cross country 

Borscht

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Downhill event

Vodka and forestberry sorbet

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Crossover

Pork medallions with sage infused blinis, green peppercorn and orange cream.

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Figure skating

Pavlova with seasonal fruits and a ginger bread biscuit.

For more information please visit… www.business.ulster.ac.uk/hospitalitytour/academy/academy.html

Academy Restaurant, Belfast campus, University of Ulster, York Street

The Academy Restaurant reopens for the Spring semester

Monday 10th February – Friday 18th April

Lunch: Monday to Friday from 12.30pm

6 course Dinner: Tuesday and Thursday evenings from 7.00pm (£17.50)

Tuesday evening offers you a Gourmet Experience as developed by our Culinary Arts Management degree students

while Hospitality students provide a Culinary Journey on Thursday evenings

To make a reservation email:      academyrestaurant@ulster.ac.uk

Telephone:                                     02895 367332

www.business.ulster.ac.uk/hospitalitytour/academy/academyhtml/

Please find attached the Culinary Journey schedule for Thursday evenings with the menus for 6th and 13th February

The Gourmet Experience schedule for Tuesday evenings will be circulated soon

• Do you require a meeting room with morning coffee and lunch provided?

• Are you having a business meeting/staff development/away day and require lunch?

• Do you require a drinks reception prior to dinner (Tuesday and Thursday evenings)?

• Is a set menu/a la carte/fork buffet/finger buffet/morning coffee with Danish your requirement?

• Or maybe a sweet from the a la carte menu with a coffee served in the bar over lunchtime?

• Are you having a function/birthday/anniversary and require the restaurant to be private?

• Or do you just want a great meal, reasonably priced, served in relaxing surroundings with a

wonderful vista onto St Anne’s Cathedral, prepared and served by our students?

Contact Martin and his team on 028 953 (67332) for any of the above or for your own special requirement

We look forward to seeing you!

Nestled in the heart of Clogher Valley where style and elegance meets country hospitality, this idyllic 17th Century House offers a haven of tranquillity. A warm welcome awaits you in the charming William and Mary listed house set among meandering streams and winding country roads. Offering their guests the finest tradition and Irish hospitality, superb cuisine and lavish surroundings that will ensure your visit is a memorable one. Corick House Hotel and Spa is a 4*, award winning hotel, bringing you back in time with period style, where you can escape from the hustle and bustle of everyday life with breathtaking views of the valleys and mountains.

So what’s on at Corick House this season?

JANUARY:

A brand new year begins but on farms across Northern Ireland it’s just the beginning of another working day. The usual cold and wet weather means most livestock are indoors, so it’s a chance to plan and prepare for the year ahead. All our farmers will make crucial business decisions – choices that will make the difference between success and failure.
FEBRUARY:

As the weather improves it’s the chance for slurry spreading and hedging. It also means some new arrivals at our sheep and goat farms. They’re tagging young calves in Downpatrick. Plus there’s keen international interest in some of our livestock.

 

MARCH:

Severe blizzards and arctic temperatures cripple much of the country and plunges many farms into crisis. Thousands of sheep are buried in snowdrifts and other livestock is forced to spend weeks indoors. With rocketing feed prices this is a financial disaster. The unprecedented weather couldn’t come at a worse time for our sheep farmers – it is lambing season. It could take years for many farms to recover from the winter storm – for others it could mean the end.

 

APRIL:

Following the catastrophic spring blizzards many farms are now at breaking point. As the thaw begins it reveals a new crisis – the ground is too sodden for livestock and on many farms silage is running out. For arable farmers the typical calendar has been thrown into chaos, some are already a month behind sowing this year’s crop. The race is on to catch up for lost time and try and recover some of the huge losses.

 

MAY:

It’s May and it’s Balmoral – the largest agri-food event in the country. This year the show is making history, taking place for the first time ever at The Maze. With over eighty thousand spectators and around 500 exhibitors it is not just a shop window to show the very best of Ulster farming, it’s a great chance to do big business with buyers from across the UK and Ireland. Many of our Rare Breed farmers are here – showing livestock; selling produce or just catching up with friends.

 

JUNE:

June begins with yet more rain but it isn’t long before the sun starts to shine and at last warm weather returns. All farms are bursting into life with plenty of new arrivals. Livestock is finally being let out to graze and winter cabbage and sprouts are being planted. And across Northern Ireland silage silos are filling up.

 

JULY:

July’s record temperatures mean it is perfect weather for cutting silage the length and breadth of Northern Ireland. It’s also the time of year for spring lambs to go to market. Meanwhile there are new beginnings and ventures for many of our farmers. The summer heat wave comes to a sudden and stormy end.
AUGUST:

August and many of our Rare Breed farms are ready to harvest. The recent heat wave means some of our crops are ready early. Meanwhile calves are being born across many of our Rare Breed farms and sheep are being sheared. Planning ahead never stops and preparation for next year is in full swing with grass sowing and drainage work taking place.

 

SEPTEMBER:

The record-breaking summer weather continues and many of our farmers are flat out in the fields – harvesting potatoes, barley, silage and applies. While breeding season is about to start at the sheep and goat farms.

 

OCTOBER:

October. As the weather turns  – it is also a time of change on many of our farms. Many are racing to get harvests complete and sowing started. Preparations are in full swing to get barns ready to house animals for the coming winter months. Meanwhile in Fermanagh 11 year-old Robbie Savage is beginning his own farming venture – a new flock of Suffolk sheep.

 

NOVEMBER:

Winter is arriving. On many of our farms pigs, cattle and turkeys are ready for the table. It is also a time for extra maintenance for farms and farmers plus there’s an amazing result for James Alexander at a prestigious show.

 

DECEMBER:

The run-up to Christmas and one of the busiest times of the year for many of our Rare Breed farmers. As the year draws to a close, it is the perfect opportunity for our Rare Breed farmers to look back at the highs and lows of an extraordinary 12 months. Last programme in the current series.

 

Rare Breed features two of our fabulous producers- Leggygowan cheese & Broighter Gold Rapeseed Oil. You can watch their story by keeping an eye on the programme on Monday nights from 8:00pm. Show your support to local food producers!

Photograph 1 Source-Londonderry Sentinel

 

 

 

 

 

Photograph 2 Source- Newsletter

 

 

 

 

 

 

Photograph 3 Source- UTV

White’s, Northern Ireland’s porridge and oat cereal producer, is celebrating after Speedicook Porridge Oats came top in a recent blind taste test of four leading porridge oat cereals held in Northern Ireland.*

Of those sampled, 60% rated the taste of White’s Speedicook porridge oats as either ‘excellent’ or ‘very good’ compared to 29% for the second most popular sample.

The results were announced at a breakfast morning in Belfast this week as White’s celebrated the return of Farmhouse Breakfast Week (January 26th – February 1st 2014), the annual celebration championing the importance of breakfast which is run by the Home-Grown Cereals Authority (HGCA).

According to the Home-Grown Cereals Authority’s (HGCA) own figures, 47% of people regularly skip breakfast during the week so Farmhouse Breakfast Week is all about getting everyone to enjoy a healthy breakfast more regularly.

James Mathers, General Manager, White’s Oats said: “White’s has been locally manufacturing quality porridge oats since 1841 and over this time has continually invested and improved its product range.

“I’m delighted that White’s Speedicook Porridge has come out as a clear favourite among consumers in Northern Ireland. We have an enviable record in producing great tasting porridge oats which has been recognised by the numerous Great Taste Awards we’ve received from organisations such as the Guild of Fine Food.”

The nutritional benefits of porridge oats – such as their high fibre and high beta glucan properties, which have been proven to lower cholesterol** has led to many endorsements from health professionals in recent years and a surge in their popularity .

Oats are one of a small group of superfoods*** because of their high concentration of vitamins and minerals. Oats are a complex carbohydrate that release energy more slowly into the bloodstream and so make the body feel fuller for longer, reducing the urge to grab high fat high sugar snacks in mid-morning.

Naturally low in fat, oats have no added salt or sugar and are low in calories with an average bowl of porridge containing just 103 kcal making it an ideal nutritious and healthy breakfast.

Along with taste, the group was also asked about texture, aroma and overall appearance. 56% rated the aroma of White’s Speedicook as either ‘excellent’ or ‘very good’ compared to 22% for the next most popular sample.  Turning to texture, 53.5% rated the brand as either ‘excellent’ or ‘very good’ compared to 19% for the second most popular sample. Finally, when asked about overall appearance, 59% thought White’s Speedicook was ‘excellent’ or ‘very good’ with 25% choosing the second most popular sample.

As part of the event, local celebrity chef Paula McIntyre demonstrated a number of delicious bespoke oat recipes developed specially for White’s.

Commenting she said: “Porridge remains one of the easiest and most delicious ways to start the day and you can enjoy great variety with it too! There are so many different toppings to enjoy, like a drizzling of honey, or a dusting of cinnamon or a handful of blueberries to name just a few.

“The importance of eating a healthy breakfast cannot be overstated. Farmhouse Breakfast Week is a timely reminder at the start of the year as we all try to get into good habits that eating a wholesome and healthy breakfast benefits us all.”