Date/Time: Saturday 4th May 2024 @ 6pm
Cost: £75 per person

Join us for an exclusive journey into the world of Long Meadow Cider!

Experience our award-winning products firsthand with a guided tour of our production facilities. Take a leisurely stroll through our picturesque orchard, where you’ll witness the fascinating journey of the apple from branch to bottle. Nestled in the heart of the orchard lies the charming Bramley barn, where you can relax and indulge in a delectable three-course casual dining experience featuring local produce prepared by Yellow Door. Throughout the event, tantalize your taste buds with tastings of our finest craft ciders.

Don’t miss this unforgettable opportunity to savour the essence of Long Meadow Cider!

MENU

Welcome drink on arrival to Barn

First Course

Yellow Door Speciality Bread Selection with Dips

Armagh Bramley Apple & Parsnip soup with Curry Spices

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Main Course

Pinkerton’s Pulled Bacon Rib Slider with Apple Compote & Celeriac Remoulade

Kilkeel Fish Cakes with Lime Aioli

Devilled Annaghmore Mushroom on Focaccia Toast, Parmesan Crisps

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Dessert

Armagh Bramley Apple Turnovers

Armagh Honey and Clandeboye Yogurt Cheesecakes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Additional Ciders available to purchase throughout the evening.

Last drinks served at 10pm.

Please make us aware of any food allergies.

Tickets are non-refundable.

This event is for over 18’s only.

CLICK HERE to buy your ticket today

I’ll be glued to BBC2 this evening for an important feature by international chef, broadcaster and author Rick Stein on Peter Hannan of award-winning Hannan Meats in Moira, one of the real champions of food here. I am delighted to call Peter a good friend and have his support as an active director of FoodNI.

Peter features in Rick Stein’s Food Stories, described as “a culinary adventure around Great Britain to discover the food that we love to eat today”. I can think of no better person to demonstrate the quality and innovation of food here. He’s respected worldwide for the quality of his beef, lamb and pork. And many smaller food producers have benefited enormously from his advice and support, especially with high-end retailers like Fortnum and Mason in London.

A premium steak from Peter is being showcased by the beef guru and Nick Stein in tonight’s edition on BBC2 at 6.30pm. Featured will be Hannan’s Himalayan Salt Aged Delmonico Ribeye Steak that’s cut for sharing.

Having been a chef for over 50 years, Rick has come to realise that the food we eat tells a story about who we are. From traditional dishes to those that we’ve made our own – meeting producers, some of our best chefs and those keeping traditions alive to see how food brings us together.

Vastly experienced in meat processing, Peter founded Hannan Meats Ltd in Moira, Co Armagh in 1989. It started as a catering butchery business for hotels and restaurants on the back of an extensive career in managing meat processing plants in Ireland, the UK and the US.

Hannan Meats has since become a major supplier of premium quality beef, pork and lamb to restaurants and hotels throughout the UK and Ireland and further afield.

The company pioneered the use of Himalayan salt-aging meat to enhance flavours and textures.  It currently operates the world’s biggest Himalayan salt chambers and has won a series of international awards for the quality and taste of its beef, bacon and lamb.

In addition, the company pioneered the development of a novel sugar-pit process for enhancing the flavour of pork, ham and bacon. It sources from local farms including the award-winning Glenarm Estate shorthorn in Co.Antrim.

This pioneering work has led to unrivalled success in the UK Great Taste Awards organised by the influential Guild of Fine Food. Hannan Meats has won the Supreme Championship twice and more Great Taste Awards than any other producer in the UK.

Hannan Meats also operates the hugely successful Meat Merchant wholesale outlet in Moira, which is open to the public and also features hundreds of artisan foods from other producers.

Another example of a business celebrating our culinary culture is Killeavy Castle Estate. This week it unveiled its latest culinary venture — Gullion at Killeavy. Talented Chef Darragh Dooley, at the helm since the estate’s opening in 2019, is behind this venture to bring his wealth of culinary expertise and passion for locally and ethically sourced food to the heart of Gullion at Killeavy. With an unwavering commitment to sustainability, the Gullion restaurant sources some of the finest produce from the island of Ireland, using as many local suppliers as possible.

Longhorn Cattle and Cheviot Sheep are raised on the working farm at Killeavy Castle Estate, ensuring high-quality meats for guests, with the Estate Butcher, Gareth Black guaranteeing the freshness and traceability of every cut, maintaining farm-to-fork standards. The estate gardens provide a wide variety of fresh vegetables and herbs, enhancing the flavour and sustainability of every dish. The farm-to-fork philosophy is ingrained in every aspect of Gullion at Killeavy, ensuring that each dish narrates a story of vibrant local flavours.

It’s clear we have an abundance of culinary champions in this part of the world, showcasing the quality of our ingredients in their own style, and over the next few months we will be featuring many of them in our very own advert Our Food, Power of Good. Supported by DAERA, through the Regional Food Programme, the advert, and the accompanying social media tell the story of our great food and drink industry, here at home. Check it out at www.nigoodfood.com.

Food NI member, Tandragee’s Peggy’s Family Farm have won gold at the recent World Marmalade Awards, held at Dalamain Estate, Cumbria.

The awards are the only competition of jam and marmalade producers worldwide.

Homemade artisan jams and chutneys made in small batches are the principal products from Peggy’s Family Farm. Peggy’s, owned by Glen Black, won gold in the artisan marmalade market for is Seville orange marmalade with Bushmills whiskey.

Another local company, Annie’s Delights, owned by Ann Marie Collins, won golds with two original Irish whiskey flavoured marmalades in the artisan market category of the international awards.

Both artisan companies developed their own original marmalade recipes using largely local suppliers.

They were successful from over 3,000 entries from all over the UK and farther afield.

Both artisan companies are active in local food markets.

Boatyard Distillery in Fermanagh, a FoodNI member company, has expanded its presence in the Republic of Ireland through a deal with Tesco Ireland.

The distillery, famed for its portfolio of farm to bottle gins and vodka, is supplying its multi-award winning double gin to Tesco which has over 160 supermarkets across the Irish Republic.

Joe McGirr, founder and managing director of Boatyard Distillery, which is located overlooking picturesque Lough Erne, outside Enniskillen, says: “We are thrilled by this latest  listing by Tesco Ireland and the access it gives to our unique double gin in particular to a hugely important marketplace. It’s our biggest network of outlets in the Republic.”

Boatyard Distillery is among Ireland’s most successful craft distilleries. The distillery is a leader in initiatives to preserve the environment, initiatives which it earned it B-Corp status.

Formed in 2013 by Mr McGirr, who has vast experience of the industry in Britain, Boatyard is the only distillery in Ireland to earn this important environmental accreditation. Among initiatives taken is a eco-friendly process for refilling bottles.

In addition to existing gin and vodka products, Boatyard is maturing Irish whiskey, the first to be produced in Fermanagh in over a century.

Giant’s Basalt Gin, a FoodNI member from Bushmills, has landed at Belfast City Airport’s World Duty Free.

The gin, which is inspired by the dramatic coastline of Northern Ireland, will be available for purchase to all passengers, represents World Duty Free’s commitment to championing local producers

Martha Garbe, director at Giant’s Basalt, said: “We are excited to work with Belfast City Airport and World Duty Free to deliver our products to a global audience and are greatly encouraged by the positive feedback we have received since the products landed on the shelves.”

Martha, a scientist, runs the Giants with business partner James Henderson.

 “By showcasing Giants Basalt Rock Gin at Belfast City Airport, Basalt Distillery will capture the attention of a diverse audience, including tourists who are eager to experience the essence of Northern Ireland.

“The bottle itself is a work of art, designed to resemble the hexagonal stones of the Giant’s Causeway, and it is this attention to detail and innovation that helps set us apart.

“The airport’s prime location and high footfall make it an attractive destination for showcasing this unique gin, and by strategically positioning Giants Basalt Rock Gin at Belfast City Airport, we can effectively capture the interest of both gin enthusiasts and curious travellers,” she added.

Moira’s meat champion Peter Hannan of Hannan’s Meats and his multi-award-winning steaks are being showcased this week by distinguished international chef, broadcaster and author Rick Stein.

Peter, who has won a host World Steak Challenge and UK Great Taste awards over more than 30 years in business, features in Rick Stein’s Food Stories, described as “a culinary adventure around Great Britain to discover the food that we love to eat today”.

“We are thrilled to be part of such an important focus on food in the UK,” Peter says. “It’s a marvellous endorsement for use and the wider local food community that’s now driven by quality, outstanding taste and innovation at every level,” adds Peter.

The Northern Ireland steak leader’s products are scheduled in the edition on 15^th February on BBC2 at 6.30pm. Featured will be Hannan’s Himalayan Salt Aged Delmonico Ribeye Steak that’s cut for sharing.

Peter, a FoodNI director, explains: “This allows more control when cooking to achieve the perfect temperature of around 52 t0 54C. The important thing about any steak is in the resting. A steak this size will hold its temperature for 20-30 minutes, the slice, share and enjoy.”

The food programme says:“From Cumbria to Bristol and Suffolk to Belfast, the people that Rick meets and the food” and drink he finds will inspire new recipes galore for people to recreate at home. 30 of which will feature in the series and countless more will be celebrated in the accompanying Rick Stein’s Food Stories book which will be out in September. The series is scheduled to start on Monday.

Having been a chef for over 50 years, Rick has come to realise that the food we eat tells a story about who we are. From traditional dishes to those that we’ve made our own – meeting producers, some of our best chefs and those keeping traditions alive to see how food brings us together.

Rick continues: “The series is about my travels around Britain and Northern Ireland trying to get a handle on what is British cuisine today. Behind every dish there’s a story, big or small.  From fish and chips to Pad Thai noodles, from chicken tikka masala to square sausages in a bun for breakfast on the streets of Glasgow.”

New recipes involving the products showcased will also feature in Rick’s restaurants. “There will be a dish from the series on each of our menus – from appetisers to desserts – something new to look forward to ordering from Monday 12th February. In particular, our cutlery is primed to try salt cod fish cakes that hail from Bristol and something sweet inspired by a visit to James Dyson’s strawberry farm in Suffolk.”

Peter, who was awarded the MBE in 2021 for services to the local economy, has been successful in exporting premium steaks to Britain, the Republic of Ireland and other parts of Europe including top restaurants and high-end retailers such as the iconic Fortnum and Mason Food Hall in London.

Vastly experienced in meat processing, Pete, a father of three, founded Hannan Meats Ltd in Moira, Co Armagh in 1989. It started as a catering butchery business for hotels and restaurants on the back of an extensive career in managing meat processing plants in Ireland, the UK and the US.

Hannan Meats, which employs around 30 people, has since become a major supplier of premium quality beef, pork and lamb to restaurants and hotels throughout the UK and Ireland and further afield.

The company pioneered the use of Himalayan salt-aging meat to enhance flavours and textures.  It currently operates the world’s biggest Himalayan salt chambers and has won a series of international awards for the quality and taste of its beef, bacon and lamb.

In addition, the company pioneered the development of a novel sugar-pit process for enhancing the flavour of pork, ham and bacon. It sources from local farms including the award-winning Glenarm Estate shorthorn in Co.Antrim.

This pioneering work has led to unrivalled success in the UK Great Taste Awards organised by the influential Guild of Fine Food. Hannan Meats has won the Supreme Championship twice and more Great Taste Awards than any other producer in the UK.

Hannan Meats also operates the hugely successful Meat Merchant wholesale outlet in Moira, which is open to the public and also features hundreds of artisan foods from other producers.

In addition, the company through subsidiaries En Place Foods in Cookstown and Craic Foods in Craigavon has developed a range of multi-award-winnng sauces, relishes and vinegars to accompany its meats. En Place and Craic Foods also work with other smaller food companies on the development of innovative products.