Sainsbury’s has this week, agreed a six figure deal with local dairy business Dale Farm to supply Sainsbury’s own label cheddar cheese in its 13 stores in Northern Ireland.  From Mild to Mature, the range will initially be available in 400g packs.

Sainsbury’s is committed to supporting its local supply base in Northern Ireland; however it is essential to also continue to grow the business’s own label brands in line with customer demand. It is important that when possible Sainsbury’s bring these two commitments together so customers are able to buy Sainsbury’s own brand products which offer quality and value while knowing they have been produced by suppliers in the area. This is what has been achieved with this new own brand cheddar supplied by Dale Farm.

Welcoming the announcement during the Sainsbury’s Stakeholder Event at Balmoral Show, Enterprise Minister Arlene Foster said: “Over recent years, the food and drink processing sector has shown sustained growth, both in terms of output and employment. Organisations such as Sainsbury’s contribute significantly to the agri-food industry through their commitment to local products.

“Currently, one in every seven products sold by Sainsbury’s is from local suppliers and I welcome today’s announcement that Dale Farm have secured a contract to supply Sainsbury’s own label cheese to 13 local stores.

“Furthermore, the company’s award-winning ‘20 by 20 Sustainability Plan’, includes an immensely encouraging commitment to source only locally produced beef for Northern Ireland stores, which will certainly benefit our farms and processors and sustain employment particularly in the rural economy.”

Alison Atkin, Sainsbury’s prepack cheese buyer said: “We are delighted to be able to make this announcement at the Balmoral Show given the significance of the contract. We already have a number of regional cheeses stocked on our cheese counters, but we are seeing a growing demand for locally sourced cheddar which customers can pick up from the aisle. It is fantastic to have been able to take this process forward with Dale Farm.

“Dale Farm is an expert in its field, and knows what to expect in dealing with a supermarket chain which has allowed the process to move forward so much quicker. We are currently finalising the details and hope to have this product on our shelves in Northern Ireland in the very near future.”

Jason Hempton, Commercial Manager Ireland at Dale Farm added: “We are delighted to have secured this contract with Sainsbury’s stores across Northern Ireland. We have worked in partnership with Sainsbury’s for over 20 years, supplying products including fresh milk and cream, and to now also have our cheese selected for inclusion in the retailer’s own brand range is a very positive development”.

“To have the support of Sainsbury’s is vital to the continued growth of our products and great news for the 1,600 Northern Ireland dairy farmers whose high quality milk we use to produce them.”

Sainsbury’s has 13 stores in Northern Ireland and currently works with more than 100 local food suppliers across Northern Ireland supplying branded and own brand products.

The Big Lunch

With the fifth annual Big Lunch taking place on Sunday 2 June, celebrity chef Levi Roots has shared a series of five ideal street party recipes, each costing around £5.* 

The Big Lunch, which is funded by the Big Lottery and led by the Eden Project, encourages people across the UK to have lunch with their neighbours once a year, for a few hours of community, friendship and fun. Events can be big or small and the food shared doesn’t have to cost the earth.  Levi has shown us how to enjoy ‘Five Recipes for a Fiver’, requiring only a little preparation, so all you have to do is tell your neighbours.

Using his Jamaican cooking style and with help from Big Lunch partner, Kingsmill, Levi has created five tasty dishes, ideal for serving at your Big Lunch. Based on recipes from Levi Roots’ new cookbook, Grill It With Levi, published by Ebury Press, price £18.99, recipes include:

– Haloumi 50/50 Kingsmill wraps with melon and mint salsa

– Chilli Tomato Toasts

– Hot Cheesy Potato Skins

– Barbequed Sweetcorn and Flavoured butters

– Roasted treacle toffee bananas

In order to view these recipes, click on the following link; Levi Roots Five Recipes for a Fiver The Big Lunch 2013.pdf

So, whether you’re planning a Big Lunch on your street, a garden gathering or a community celebration, these recipes provide some great ideas to get you started.

Levi says, “The Big Lunch is a great way to get communities together. Everyone can get involved no matter what your budget is.  I hope this year my ‘Five Recipes for a Fiver’ will help show it also doesn’t have to cost the earth. It’s never too late to get involved – just get a few neighbours together on Sunday 2 June, fire up the barbeque and let the good times roll!”

Jon Wilson, Marketing Director, Kingsmill: “We’ve supported The Big Lunch for the past two years and we’re always keen to prove that it’s really easy to get involved, especially when it comes to food. Levi’s recipes are delicious and we’ve helped to select the perfect Kingsmill products to compliment the combination of flavours and ingredients used in these great street party dishes.”

The Lottery-funded Big Lunch, supported by MasterCard, Kingsmill and Asda, is an annual event led by the Eden Project.

Recent research from The Big Lunch showed that 75% of people in the UK are crying out for more community spirit in their area, with 91% of 8.5 million people that took part in last year’s Big Jubilee Lunch feeling closer to their neighbours as a result.

This year’s Big Lunch takes place on 2 June and packs including posters, invitations, a planner and other materials to help organise your Big Lunch, are available from www.thebiglunch.com.

Balloo House Crowned Good Food Guide’s Northern Ireland Restaurant of the Year 

Beating off stiff regional competition, Balloo House claimed the award from the widely respected and much admired Which? publication that is also the UK’s best-selling restaurant guide.

The Good Food Guide 2014 accolade tops off a fantastic decade of success for Balloo House and adds to the many national and international culinary awards the bistro and fine dining pub has claimed since opening in 2004.

Ronan Sweeney, Managing Director of Balloo Inns said: “We are absolutely delighted to be crowned regional favourite by The Good Food Guide that is widely revered as the foodie’s bible.  They have been reviewing and writing about restaurants since 1851, so know a thing or two about great local food quality and service.  After almost ten years in business, we are particularly pleased to once again receive recognition for the quality of our offering and consistently high standards.”

“It means a lot to us that this was voted by members of the public.  We would like to say a big thanks to all of those who voted to make us Readers Restaurant of the Year in Northern Ireland.”

Elizabeth Carter, Consultant Editor of The Good Food Guide said: “The downstairs bar and bistro at Balloo House is where it’s at for me. Atmospheric and lively, with well-executed, generously proportioned pub grub that makes really good use of local ingredients. And it’s this robust, rustic cooking that has proved so popular with our readers resulting in it winning our Readers’ Restaurant of the Year award for Northern Ireland.”

This year an impressive 39,000 food-loving members of the public voted in the awards that recognise excellence and good service at independently-owned restaurants, pubs and cafés across the UK.     An independent judging panel selected the winners that provided the best dining experiences around the UK based on the public’s recommendations.  To qualify for the awards, aimed at championing local neighbourhood eateries, restaurants needed to be independently run and offer regional or local produce where possible.

Balloo House now joins nine other regional winners including to compete for the revered overall restaurant of the year title, which will be announced on Wednesday, 19th June 2013 in a central London Ceremony.

Balloo Inns’ multi award-winning chef, Danny Millar added: “It’s always a great honour to win awards, but this one is very, very special. The Good Food Guide champions the importance of local ingredients, great food and service and these elements are at the very centre of everything we do at Balloo House. Because this award is based on customer’s feedback – it obviously holds a special significance for us.”

The enduring popularity of Balloo House is widely attributed to its strong stance on using locally-sourced products ranging from traditionally reared Dexter beef and seafood fresh from Strangford Lough.

Added-value menus introduced this year have proven a particular hit with today’s increasingly budget-savvy diners who have come from far and wide to enjoy tailored offers that include a mid-week three set course menu for just £26.95 at fine dining restaurant, Upstairs at Balloo.   Food lovers and short break enthusiasts can also enjoy a culinary ‘staycation’ in Killinchy incorporating a five course gourmet meal at Balloo House and a luxury overnight stay at nearby Hunters Lodge for only £50.00 per person sharing.

As well as The Good Food Guide UK, Balloo House is recognised in the Michelin Guide, the Bridgestone 100 Best Restaurants In Ireland and Georgina Campbell’s ‘Best of the Best’ in Ireland Guide.   In the last number of months, it has received awards from Observer Food Monthly and Good Food Ireland and is currently shortlisted for a Northern Ireland Tourism Award.  Chef Danny Millar has also previously taken home the coveted ‘Best Chef in Ireland’ title at the prestigious Restaurant Association of Ireland Awards and he was Northern Ireland winner of ‘Great British Menu’ for two consecutive years.

Balloo Inns continues to achieve similar success with their award-winning Parson’s Nose dining pub in Hillsborough and the recently acquired Lisbarnett House in Lisbane, also in County Down.

Ronan Sweeney concluded: “This coming year we are celebrating 10 years at Balloo House, a milestone we would never have reached without the on-going support of our customers, to whom we owe a great debt of gratitude.”

Irish rugby star and Bóthar ambassador, Rory Best today launched the charity’s latest appeal, encouraging local people to don their walking boots and trek the Sperrin Mountains to raise vital funds for families living in the developing world.

The annual walking festival, which takes place from 23rd-25th August, aims to use the donations raised in the trek to purchase livestock for communities in the Democratic Republic of Congo – helping to create a sustainable living environment for local people that could not otherwise survive.

The three day, specially designed programme caters for experienced walkers as well as beginners and day trekkers are also encouraged to attend. As well as benefitting from local guides to showcase the very best of what the Sperrins has to offer, volunteers will have the chance to socialise with friends, as well as building new friendships while walking through an area of outstanding natural beauty.

Commenting on the launch of the appeal, Bóthar NI ambassador Rory Best said: “I’d like to encourage everyone to consider signing up for the Bóthar trek. Whether you take part for one day or commit to the three day walk, it promises to be a great experience which will also drastically change the lives of families that are in most need.”

Bóthar NI Representative Aoibheann Fearon said: “We are delighted that this year’s annual trek will take place in the picturesque Sperrin Mountains. It is an exciting opportunity for people of all age groups and abilities to come together to have fun and help us to raise our target of £30,000.

“Your money will allow us to develop a livestock rehabilitation programme in Kindhu, the Democratic Republic of Congo. Historically, this area has been afflicted by a series of wars which have scarred the social fabric of many Congolese societies. Bóthar wants to help these communities by providing them with pigs, identified by the charity as a suitable livestock as well as teaching them basics of pig rearing, so they can help to lift themselves out of poverty.”

Anyone interested in finding out more about Bóthar’s Sperrins trek should contact Aoibheann Fearon on 028 9062 7308 or email aoibheann@bothar.co.uk

Why not check out the special offer at Arch House Bed and Breakfast; this lovely Bed and Breakfast is situated in Florencecourt, Enniskillen, Co. Fermanagh. Arch House Bed and Breakfast is offering 2 nights B&B with a Taste of Ulster meal and drink for £79 per person sharing as well as a third night free midweek. The restaurant menu is available on the Arch House website as stated below and if possible pre-ordering of the meal prior to arrival would be ideal.

For more information regarding this special offer, please visit or get in contact via;

Email: tullyguest60@hotmail.com
Website: www.archhouse.com
Facebook: www.facebook.com/ArchHouseGuesthouse

The Department of Hospitality and Tourism Management is celebrating again with the news that Katie Craig, a final year student in BSc Hons Consumer Studies, was announced overall winner of the Placement Innovation Award 2012.

Katie, from Tandragee and a former student of Portadown College completed her placement with Cookstown-based Big Pot Soup Company developing a comprehensive marketing strategy for the artisan hand-made soup company and initiating the introduction of a new line of `single serve` soups.

During her placement Katie was involved in all aspects of the company from production, packaging and dispatch, to marketing and sales and new food product development.

Enthused by her experience and her well-earned award Katie reflected on the benefits of placement and in particular her time at Big Pot Soup Company: `My placement was special because as it was a small company, I was able to work on a number of projects and through this I came up with a new category range for the company and developed a marketing strategy to go with it.

I have learnt so much about the food industry and how it works on a large scale. My placement year has helped me to decide that I want to pursue a career in this industry particularly within marketing or new product development. I would recommend a placement year to every student – not only does it help you in your career but it also has many benefits for your final year of study’.