Balloo House in Killinchy, County Down has scooped another national accolade, this time in the prestigious 2012 Observer Food Monthly (OFM) Awards for its Sunday lunch offering.

Now in their ninth year, the Observer Food Monthly Awards celebrate the best in UK food and produce.  Balloo House was singled out as providing the best Sunday Lunch in Northern Ireland in the awards which are voted for by over 16,000 people alongside an expert panel of judges that includes restaurant critic Jay Rayner, Michelin-starred chef Angela Hartnett and popular food writer Nigel Slater.

Ronan Sweeney, Managing Director of Balloo Inns, says: “We are delighted to have been recognised in the Observer Food Monthly Awards, which are so highly respected by food lovers across the UK.   Dining out for Sunday lunch is increasingly popular and is a very firm tradition for busy families across Northern Ireland.  We are honoured to be recognised for the quality of our food on such an important family occasion.”

Chef Danny Millar added: “The OFM Awards are not only highly coveted at the industry level but most importantly are voted for by the public and I’m delighted we represented Northern Ireland as the regional runner-up for the readers’ choices of roast dinners.  It’s a credit to the entire Balloo House team, recognising not only the quality of our food and locally sourced ingredients but also our warm family welcome.”

Observer Food Monthly Editor Allan Jenkins said: “With a higher number of voters than ever before and expert judges from most parts of the UK, the OFM awards have never felt so representative or relevant.”

Sir Terence Conran picked up a Lifetime achievement at the Awards and Raymond Blanc was recognised for an Outstanding Contribution accolade. The award for best cookbook went to Hugh Fearnley-Whittingstall for his River Cottage Veg Every Day book.
In recent years, Balloo House has put the small town of Killinchy in County Down firmly on the culinary map of the UK collecting a number of national and international awards.  The restaurant that has been included in the Good Food Guide UK, the Michelin Guide, the Bridgestone 100 Best Restaurants In Ireland and Georgina Campbell’s ‘Best of the Best’ in Ireland Guide.    Chef Danny Millar has also won the coveted ‘Best Chef in Ireland’ title at the prestigious Restaurant Association of Ireland Awards and was Northern Ireland winner of ‘Great British Menu’ for two consecutive years.

Balloo Inns has also achieved success with its award-winning Parson’s Nose dining pub in Hillsborough and recently acquired Lisbarnett House, a popular local pub situated in the picturesque village of Lisbane, also in County Down.

James Richardson, chef/proprieter of Old Barn Steakhouse and Event Catering, has been awarded Ulster Tatler Chef of the Year 2012, at a glittering ceremony at City Hall Belfast on 13th September. 450 people from all industries were in attendance at what has become one of the most prominent events in the Northern Ireland social calendar. James Richardson is an award winning chef who is also a native of Markethill, and holds many culinary competition medals and awards, including accolades from the World Culinary Olympics, and he is also a past winner of Seafood Chef of the Year. This year he took home two medals from Panel of Chefs, cooking with the Irish team. Throughout his career, James has cooked with some of the world’s most well known chefs including Ainsley Harriot, Paul Rankin, Rick Stein, and Nevin Maguire

Judging took place at the restaurant at the end of August, with James serving a special tasting menu to the judges, who included newspaper editors and well known figures from the hospitality trade. The menu and service were described as “flawless” on the day, with more than one of the judges saying that the food was the some of the best that they had ever tasted.

The full menu served was:

Amuse Bouche        

Braised chicken rillette ( a preparation of meat which is similar to a coarse pate), caramelised onion puree, pearl onions, broad beans

Starter   

Pan-seared scallops, roast cauliflower puree, Granny Smith apple, Ras el-Hanout caramel (a popular blend of spices commonly used across North Africa)

Main                        

Steak and mushroom pie, fillet of Dexter beef, wild mushroom pie, truffle honey, Chantenay carrots, wild mushroom puree

Pre-dessert  

Lemon meringue ice-cream in a cone

Dessert                    

Chocolate mousse with a bitter orange brulee centre

Bread                        

Guinness, apple, and cheese soda

Opened in May 2010, Old Barn Steakhouse has gone from strength to strength, establishing a solid customer base with patrons travelling from all over Northern and Southern Ireland. The restaurant has been recently completely refurbished, and has been given a modern feel, while still maintaining its’ old world charm.  Excellent customer service is what Old Barn Steakhouse prides itself on, and James is assisted in achieving this goal by a team of experienced staff, led by General Manager, Peter Slevin.

The business is continually expanding, with the recent addition of Old Barn Event and Wedding Catering, specialising in events and wedding of all sizes, from smaller gatherings at Old Barn Steakhouse, to large marquee weddings at country estates such as Larchfield Estate, Gosford Castle, and Narrow Water Castle, to gourmet dinners in client’s own homes. No event is too big, nor too small for Old Barn Event Catering. A range of complementary services are also available, including vintage ice-cream bicycles, candy carts, and chocolate fountains. Pictures and details of all services available are available on the companies’ website, www.oldbarnsteakhouse.com.

Glastry Farm Ice Cream, an artisan producer of premium ice cream and sorbets, has won Ireland’s most prestigious awards for innovation.

The award winning company, formed by Will Taylor on the family farm at Glastry on the picturesque and lush pastures of the Ards Peninsula in County Down, has been named as the winner of the coveted Speciality Food Category in the all-Ireland JFC Innovation Awards for Rural Business.

The aim of the awards is to motivate individuals to take an innovative approach to new business and help them turn a novel business idea into a commercial reality.

Glastry Farm Ice Cream gained the award for its outstanding commitment to the development and sale of its extensive range of ice cream and sorbets made from Red Tractor quality accredited milk from the farm’s Holstein herd. The ice cream and sorbets have the important Safe and Local Supplier Accreditation required by top retailers.

Mr Taylor says: “Winning this important award is a marvellous endorsement of  our strategic focus on highly innovative products, processes and customer services.

“The award will be of immense support to us as we continue our marketing campaign to increase awareness of the quality of our unique products particularly in the Republic of Ireland indeed further afield. Publicity resulting from the award will enhance our marketing campaign in the Republic.

“Our focus is now on expanding business to Britain and the Republic. We’re currently extremely busy dealing with higher levels of both orders and inquiries. In addition, we’ve received approaches from interested retailers in Britain.”

The company now offers around 20 flavours of ice cream and sorbets. Among its most innovative and successful is Kilbeggan Ice Cream from whiskey distilled by the Cooley company near Carlingford Lough in the Republic of Ireland.

Glastry Farm, which has won a string of UK Great Taste Awards, has strengthened its luxury ice cream portfolio for the summer season by adding Coconut, Cappuccino Milano and Raspberry and Lavender.

Formed in 2007 as a farm diversification project, Glastry Farm Ice Cream recently announced plans for an eight-fold increase in output through the development of a new processing plant, again on the family farm.

Glastry Farm is also developing a frozen yoghurt dessert in association with another Northern Ireland artisan dairy business, Clandeboye Estate, based near Bangor in County Down.

The award will enable the company to benefit from expert mentoring and other support over the next six months in areas such as strategic marketing. Northern Ireland’s Department of Agriculture and Rural Development and Teagsac with marketing and strategic direction. The advertising element of the prize will enable the company to raise the awareness for its products in the market place.

 £3m Refurb of Malone Lodge will see Belfast’s Newest Restaurant and 250-Seater Banqueting Suite

The last portion of the refurbishment will require the main hotel to close for two-and-a-half months in January whilst keeping the remaining properties operational. During this time a new function suite for 250 guests will be created alongside new kitchen facilities, new bars and a re-designed lobby.

This change will see the opening of a striking new, stand-alone, 90-seater restaurant. This new facility was a very conscious addition to the hotel, adding to their exceptional reputation for food where the team, headed by chef Dean Butler, have won numerous awards, including twice Northern Ireland Head chef of the Year. This exciting new restaurant, whilst used by guests of the hotel, will be very much aimed at the local public, with a private entrance directly from Eglantine Avenue.

Whilst the name and concept for the restaurant is a closely guarded secret at present, Managing Director, Gareth Macklin commented that it something exceptional and a first for the hotel. “We’ve undertaken extensive market research both locally, nationally and internationally with numerous site visits by the team, to top eateries throughout Ireland and further afield.”

“The hotel had also undertaken recruitment and hired members of the team for several key positions within the hotel. However we aim to add to this recruitment process in the early year, with the need for new members, to add to our existing team. This is a really exciting time for us all and we are delighted that we’ve received such positive response from everyone involved.”

This development which has undertaken extensive planing – was deliberately designed to move Malone Lodge onto the next level. “I believe a perception exists by some who’ve never visited us, that what we have is this little family-owned, city centre hotel, but that’s not true, it’s a misperception and it’s something our new development should certainly eliminate. When this work is complete, we will be offering extensive facilities which will be first rate and we believe that it will set us up as a key player in the marketplace here in Belfast.”

For further info, please contact (028) 9038 8000 or www.malonelodgehotelbelfast.com

Excellent Offers from

Pascal Brissaud at

Watermill Restaurant with rooms, Kilmore Quay Club.

Early bird menu available from £19.95 per person.

Midweek Bed & Breakfast Special: (available Wednesday, Thursday & Sunday)

1 night B&B plus 1 evening meal at £49.50 per person sharing.

2 nights B&B plus 1 evening meal at £75.00 per person sharing.

New years eve deal 1 night B&B plus 6 course meal at £99 per person sharing.

Christmas day lunch (6 course meal) with overnight stay at £99 per person sharing.

This month sees The Brewer’s House Donaghmore launch their new Autumn Menu. At this time of year, hearty dishes take centre stage – and we have plenty to tempt you…. From rich, flavorsome starters like our chorizo, pumpkin & curly kale risotto with white truffle oil and parmesan tuile to generously tasty mains in our Seared Loin of Venison ‘pink’, confit wild mushroom, cranberries in sweet syrup, chocolate sauce & Brussel Sprouts……….this is what Autumn eating is all about. You’ll also find some superb new desserts.

 
The Brewer’s House in Donaghmore was named Best Gastropub in Ulster 2012 at the Irish Restaurant Awards and are delighted to announce that Brian McMonagle has taken up position as Head Chef. His food philosophy is simplicity; well-balanced food items with simple flavors. He has worked with some of the best chefs in Ireland, he was the Head Chef of O’Gradys on the Pier, in Barna Village in Galway, where he won many Awards including Best Restaurant in Galway, Best Restaurant in Connaught & Best Seafood Experience in Ireland 2011 by the Restaurants Association of Ireland. Brian has also been a recipe contributor to several books including “Tide to Table” by top restaurant guide Georgina Campbell.
The Brewer’s House is open 5 days a week, Wednesday – Sunday from 12noon each day. We offer an Express Lunch menu Wed -Sat 12-4pm, an Early Bird Menu Wed – Friday 5-7pm and an extensive A La Carte Menu, which is supported by an ever-changing daily specials board featuring fresh fish and game. The Brewer’s House also offers and a full Sunday Lunch with a selection of roasts and all the trimmings!

Phone 028 8776 1932 for reservations.

The Brewer’s House menus can all be viewed at www.thebrewershouse.com and you can keep up to date with all the news and events from The Brewer’s House on facebook and twitter (@thebrewershouse)