FRYING TO BE THE BEST: NORTHERN IRELAND’S TOP FISH AND CHIP SHOPS NAMED

John Dory Traditional Fish and Chips in Belfast has today (Monday 23 September) been named as the winning fish and chip shop for County Antrim, County Down and County Armagh for the Independent Takeaway Fish and Chip Shop of the Year Award, as part of the 2014 National Fish & Chip Awards, organised by Seafish.

John Dory Traditional Fish and Chips will now compete against The Frying Squad in County Londonderry to determine the overall winning shop for Northern Ireland. These two shops will now be assessed by an industry judge, who will make an un-announced shop visit to conduct a detailed and in-depth judging inspection of premises and practices, including the tasting and testing of products. This judging stage will determine the shop that will be proclaimed the best in Northern Ireland and one of the top 10 in the UK that will fight it out for glory at the national final in January.

Competing across 10 UK regions, fish and chip shops batter it out against each other in the hotly contested annual race to bag the ultimate national title. The UK regions are: Scotland, Wales, Northern Ireland, North East England, North West England, Midlands, Eastern England, London & South East England, Central & South England, and South & West England. A full shortlist of all area top shops can be found at www.fishandchipawards.com.

The awards ceremony will be held at The Lancaster London hotel on 22 January 2014 and will be hosted by Michelin-starred chef and TV personality Jean Christophe Novelli who will announce the overall UK winner.

Competing businesses have to fry at the top of their game if they are to secure the coveted title.  Shops are assessed across a wide variety of criteria, ranging from food quality to customer service, to product sourcing and sustainability practices.

Paul Williams, Chief Executive of Seafish, said: “I would like to congratulate all of the area winners who will now contest for one of the respective 10 regional titles.  Each stage of the judging process for the Independent Takeaway accolade further tests the competing businesses and the un-announced inspections by an industry expert will be no exception.

“Seafish have organised the awards for the past 26 years with the aim of showcasing the very best while setting increasingly high standards for the industry.  This year’s fish and chip shops have continued to rise to the challenge and we hope that they will reap the benefits for their great efforts.”

In early October Seafish will announce the top shop in each of the 10 UK regions for the flagship award. Thereafter, those regional winning shops will also be invited on an exciting study group trip, organised by the Norwegian Seafood Council and visiting the Norwegian port city of Ålesund, where group members will have the chance to discover and learn all about the supply of fish from Norway to the UK.

The overall winner of the Independent Takeaway Fish and Chip Shop of the Year Award will be announced at a prestigious awards ceremony to be held at The Lancaster London hotel on 22 January 2014, hosted by Michelin-starred chef and TV personality Jean Christophe Novelli.

Calum Richardson owner of The Bay Fish & Chips, Stonehaven, Aberdeenshire, and last year’s national winner of the Independent Takeaway Fish and Chip Shop of the Year Award said: “Winning the Independent Takeaway Award was a massive achievement and represented a major milestone for us.

“The turnover of the shop has increased significantly; immediately after winning the UK title, we saw a 100% uplift on the previous year and we’re busier than ever before.

“The National Fish & Chip Awards gives businesses the chance to challenge themselves and recognises the hard work and dedication that goes into everything from customer service and quality, to sustainability and great tasting fish and chips. It helps your business shine and it can really catapult your brand.”

The annual National Fish & Chip Awards recognise the quality and choice offered by fish and chip businesses across the UK and the event organisers are determined to find the best talent and reward those with the highest standards in the fish frying industry.

24 September 2013

Healthy eating further embedded in schools with launch of new policy

From today, schools must adopt a ‘whole-school’ approach to the provision of food to pupils and the teaching of healthy eating in class.

The launch of the ‘Food in Schools’ policy, a joint Department of Education and Department of Health document, draws together a number of existing strategies. It challenges schools to adopt a ‘whole-school’ approach so that children and young people receive a consistent message not only in what they are taught in the classroom about healthy eating, but also in the food that is available to them in the canteen, vending machines and tuckshops within their school.

Making the announcement, Education Minister John O’Dowd said: “Recent years have seen great strides in ensuring the provision of healthy, nutritious meals in our schools. Not only do they provide health benefits to children, they also aid learning in the classroom and lead to improved educational outcomes.

“Today we are launching a new ‘Food in Schools’ policy that will build on this important work. The document, which will be issued to all local schools, will help ensure that all pupils can not only avail of healthy and nutritious food at school, but that they can also develop the knowledge and skills to enable them to make healthy eating choices and enjoy a healthy lifestyle.

“The policy highlights that schools are required to provide education on nutrition and healthy eating from the foundation stage right through to Key Stage 4. It will ensure all pupils in Key Stage 3 (years 8 to 10) receive education in home economics and have opportunities to explore ways to develop a healthy diet and to learn practical skills in the safe, hygienic and creative use of food.”

The Department of Education has also produced an easy-read summary of the policy for pupils and parents that can be accessed on the Department’s website at: http://www.deni.gov.uk/food-in-schools-policy.htm

Health Minister Edwin Poots said: “A healthy, balanced diet is vital for a child’s growth and development and for their long-term health and wellbeing. There is a well documented relationship between poor health, nutrition and low school achievement. As children and young people spend much of their time within the school environment, it is vital that the food offered in this setting is nutritious and beneficial to long-term health. Furthermore, ensuring our children have access to healthy nutritious food, and are provided with opportunities to develop relevant skills and knowledge, will support the development of healthy food habits that will last into their adult years, and this can reduce the risk of suffering obesity related long-term health conditions.

“This new Food in Schools policy will complement the work my Department, the Public Health Agency, and many other partners are taking forward through the implementation of the current obesity prevention framework ‘A Fitter Future for All 2012-2022’.”

Cross Square Hotel- the home of Nanny’s Apple Pie

Armagh’s famous Bramley Apples are never more delicious than when baked in an apple pie. The recipe at the Cross Square Hotel, set on the Square in the South Armagh village, is a family secret.

Nanny’s Bramley apple buns were first cooked at the family butchers across the Square by Bridie Carragher.  She worked in the last hotel in Crossmaglen; the Commercial, as a young girl. That early start in the hospitality industry is now continued by her son Eugene and granddaughter Fiona.

They make sure her Bramley Apple buns are served to tourists who visit the Cross Square Hotel. They’re just delicious with, or without a dollop of fresh cream and that all important cuppa.

Call in for one next time you’re down that way, or make a special trip. It’ll be worth it!

www.crosssquarehotel.com

LARNE LOVES FOOD

Chef demonstrations and live music from ALS Band at Broadway

10.30am – 3.00pm

Carriages Bistro, Larne

10.30am – 11.00am

Demonstrations and Giant Paella

Carriages Bistro gives a new meaning to homegrown. The restaurant sources everything locally and even their salad is grown in the restaurant garden. The team of Chefs cure all their own bacon on the premises, age their own steaks and make their own corn beef and sausages.

The family run business has been serving the area for over 20 years and some of the staff have been working in Carriages for as long as 18 years, creating a warm and welcoming atmosphere

Londonderry Arms Hotel, Carnlough

1.1.00am – 11.30am

Joanna Hamill will be showcasing the delights of afternoon tea and will showcase the hotel’s signature wheaten bread and shortbread.

The Londonderry Arms offers the elegant surroundings of the Frances Anne and Tapestry Room restaurant or the Coach House Bistro.  In our award-winning restaurant, which can seat up to 80 people, we offer a wide choice of the best locally produced food.

Our chef Manus Jamison designs menus that reflect the specialities of the Glens of Antrim, for example, wild salmon, lamb from the Antrim Hills and locally produced vegetables.

We hold the Taste of Ulster Award and a Top Rating Award of 5 under the National Food Hygiene Scheme.

Browns Restaurant, Londonderry

11.30am – 12.30pm

Head Chef Ian Orr

Ian has just been awarded Chef of the Year Ireland 2013 by Georgina Campbell.

Browns Restaurant and Champagne lounge (established in 2009) has gained a reputation for excellent food, genuine hospitality and unpretentious service. The critics have not only established it as the best restaurant in the North West but placed it among the best in Ireland. Situated on the eastern bank of Lough Foyle – Head Chef Ian Orr is renowned for his dedication to fresh seasonal produce and support of local suppliers, and visitors keen to experience the best the area has to offer will not be disappointed.

Tipped as one of Ireland’s top talents, Ian Orr trained under the late Robbie Millar at Northern Ireland’s formative Michelin starred restaurant Shanks before moving to London’s River Cafe and then as head chef at Rathmullan House Hotel in Donegal. Ian has selected and trained his team to maintain his high standards.

Driven by a passion for good local produce and seasonality, over the years his culinary finesse has caught the attention of food writers and experts resulting in several awards and listings in leading food guides.

Food Stalls in Larne Market Yard

10.30am – 3.00pm

Participants include:

Ann’s Pantry, Larne

Family bakery for over three decades established 1967. Winner of Great Taste Awards 2011, 2012, 2013

Wide selection of breads, cakes, pies, wheatens, sodas, shortbreads.

Eleanor Craig’s Fudge, Larne

The recipe for our Homemade Butter Fudge has been in the family for many generations. It has never been altered, nor changed in any way from one generation to the next – it never had to be!

It all began over 50 years ago when the secret blend of natural ingredients (contains no artificial ingredients nor preservatives) was created, which gives us the crumbly texture that we still achieve today.

Broughgammon Farm, Ballycastle

Broughgammon Farm is a family farm run by The Cole Family, specialising in Cabrito (Kid Goat Meat), Seaweed and Rare Breed Soay Sheep Meat. Depending on the time of year we may also have a ready supply of free-range eggs and pork available from the farm.

Matassa and Carville

Italian Pulled Pork and Calabrian Sausage specialities..

“Had a great day at the opening of the Market Yard Larne on 7 September.  Great response for our Calabrian paprika and fennel sausage with balsamic and caramelised red onion chutney on ciabbatta bread!”

Tesco Express

The Tesco-driven “Switch to Local” campaign aims to encourage consumers to think twice about where the brands and products they buy come from and to switch at least one item on their weekly shopping list for a locally-produced or home-grown alternative.

As part of their “Switch to Local” campaign, Tesco will be working with some of their local suppliers providing tastings throughout the day.

Event supported by Larne Borough Council and Good Food NI & Taste of Ulster

15-FOLD INCREASE IN TURNOVER FOR REDEVELOPED COMBER RESTAURANT

A 30-year-old family restaurant and hotel in Comber has achieved a 15-fold increase in turnover since undergoing a six figure redevelopment supported by Ulster Bank.

The OId Schoolhouse Inn on the Ballydrain Road, which was taken over by the Marco Pierre White-trained son of the founders last year, has also increased staff numbers by more than 20 since the refurbishment was completed in June.

Ulster Bank provided funding of £140,000 to support the project, which saw a complete overhaul of the long-standing premises to include a new lounge, refurbished 50-seat restaurant and nine hotel bedrooms.

William Brown, who also worked under Gordon Ramsay in London before coming back to Northern Ireland to take over the business of his parents, Terry and Avril, says that the success of the investment will lead to further new jobs.

“I wanted to turn what was a longstanding and successful family business into one of the top restaurants in Northern Ireland, and we’re well on the way to achieving that. We are now completely booked out every Thursday, Friday and Saturday and extremely busy the rest of the week too. Turnover and employment have increased significantly, and we plan to further develop the business, including the addition of a cookery school, which will lead to further new jobs,” he says.

Ulster Bank supported the refurbishment of the premises with funds from the HMT / Bank of England Funding for Lending Scheme.

William says that the success story would not have been possible without the bank’s support: “I want to stress the absolutely vital role of Ulster Bank in making this possible by having the vision and confidence to provide the funding to make it happen.”

Business Manager James Foote says: “We have worked closely with the family for many years and were extremely impressed by William’s impact on the business since taking it over in 2012, achieving excellent reviews and increasing custom. His plans for the business were well thought out and carefully put together and we are very pleased to work with him to make them a successful reality.”

Ulster Bank was the first local bank to join the HMT / Bank of England Funding for Lending Scheme, in September 2012, and has since agreed over £100m in new lending to more than 600 companies under the scheme.

Further information about how Ulster Bank can help companies under the Funding for Lending Scheme can be found here.

Further information about the Old Schoolhouse Inn can be found at: www.theoldschoolhouseinn.com

Wilson’s Country Potatoes has been named as Tesco Outstanding Supplier of the Month for August 2013.

The award is in recognition of the enormous effort made by the company and its growers to supply all the supermarket’s Northern Ireland stores with Tesco brand potatoes, grown here and sold here.

Within the last year, Wilson’s has worked closely with Tesco to ensure that locally grown potatoes are used in the Tesco brand bags whenever possible, minimising the potatoes imported from elsewhere and supporting the local farming industry.

Sandra Weir, Fresh Food Buying Manager, Tesco NI said, “We have introduced an Outstanding Supplier of the Month award, through which we can publicly celebrate and recognise the enormous effort our Northern Ireland suppliers put in for our customers.

“Over the past year to 18 months, the Tesco NI buying team has been heavily focussed on switching supply of fresh produce, meat, milk and eggs to local suppliers wherever possible.  With fresh vegetables, we are at the mercy of the weather and the seasons, which is why we work with companies like Wilson’s, who really are experts in their field.

“Wilson’s Country is the leading potato brand in Ireland and they understand the crops, the varieties and the lead times required to ensure a steady supply of local produce.  This has been a superb partnership, resulting in a sales increase of around 200,000 bags of potatoes in the last year.  The potato market has declined in the past 12 months by around 10% and yet Wilson’s have seen an increase in sales of 2%.

“We want our suppliers to know that their hard work is important to us and we want our customers to know all about it too.  Huge congratulations to Wilson’s Country.”

Joanne Weir of Wilson’s Country said, “We work with a group of hard-working and trusted potato growers across Northern Ireland and this is great news not only for us as a company but also for them.  Wilson’s Country has been supplying own brand potatoes to Tesco in Northern Ireland since 1997.  This has grown from just one product into one store to now delivering in the region of 1.2 million potatoes per week to stores across Northern Ireland.

“Our recent work to switch to maximum local supply for Tesco means that in season Tesco Baby Potatoes over the summer have been locally grown and as we enter Autumn, Tesco brand White Potatoes and Maris Pipers are also freshly dug from Northern Ireland soil, as well as supplies of Wilson’s own brand Comber, Kerr’s Pinks, Navans and Queen’s varieties.  To receive recognition as an Outstanding Supplier to Tesco is superb – we are delighted.”

Monthly award winners receive a Bridgestone-style plaque, free publicity in local press, advertising support, and shelf-edge signage in all Tesco stores which stock their product.

This is a further extension of the Tesco Taste Northern Ireland campaign, aimed at educating customers and connecting them with the people and places behind their favourite Northern Ireland food & drink.   For more information on the Taste NI campaign and award winners, follow on www.facebook.com/tastenorthernireland