The Lighthouse Bistro, Whitehead has extended its commitment to local suppliers, adding to its Taste of Ulster accolade since 2018, a menu of Arancini of Jubilee Farm Bacon, Provencal Sauce & Parmesan and a Jubilee Farmhouse Pork Terrine.

Jubilee Farm is founded on farming and conservation in partnership under a Creation Care ethos where all aspects of the farm have an opportunity to flourish. Working to agroecological principles, chemical free, no dig and growing to the NI season it is a leading example of sustainable food production. Pork on the plate at The Lighthouse Bistro comes from the pasture-raised, organic pigs where high-welfare is a daily task of the farmer and volunteers. Jubilee Farm is owned by 150 people, and it is NI’s first community owned farm, powered by volunteer contribution!

Chef Proprietor Joni Lutzman of The Lighthouse Bistro says, “Working with local, sustainable food producers is key to our menu, it highlights our likeminded ethos, and it delivers on taste because it is fresh, local, and to the season. Pasture-raised pork from Jubilee Farm helps us deliver on our local promise, we have visited the farm and been able to enjoy seeing the pigs in a high-welfare and natural environment, and in turn it supports the
community owned farm. Our menu reflects the story of local food with flavours from across the world.”

Portia Woods of Jubilee Farm says, “We are delighted to work with The Lighthouse Bistro in bringing our sustainability collaboration to life. It is important to us that we can give opportunity for people to make food choices and in an easy way. Whether it be about low food mileage, supporting local, chemical-free food, food security or animal welfare, Jubilee Farm ticks all the boxes. It tastes delicious too!”

Just 12 miles apart, Jubilee Farm, at the top of the Glynn Brae in Larne, and The Lighthouse Bistro in Whitehead, they are both just a ‘giant’ step off the Causeway Coastal Route journey that many locals and visitors love to travel.
It’s not the only important route for this collaboration, it’s part of a wider movement in sustainable food. Both plotted in the Mid & East Antrim Borough Council area they are part of the Sustainable Food Network.

Carly Ogilvie, Sustainable Food Co-ordinator of Mid & East Antrim Borough Council says, “We are working as a proactive area, in collaboration to highlight sustainable food. To such we have put in an application to become awarded as a Sustainable Food Place at Bronze Level. It would be a fantastic acknowledgement of the ongoing effort in our Borough to establish a more equitable and sustainable food system. Being able to apply for the award
underscores the collaborative work of various stakeholders including businesses, community organisations, dedicated volunteers, public institutions, and local government all with a shared commitment to improve the food choices for our people. I would like to congratulate Jubilee Farm and The Lighthouse Bistro in bringing this significant collaboration
of pasture to plate to the table!”

Find out more at www.jubilee.coop and https://lighthousebistrowhitehead.com

With spooky season creeping upon us quicky, it’s time to start thinking about Halloween festivities. What better way to get in the chilling spirit, than with tasty, seasonal Halloween themed dishes to enjoy with friends, family or trick-or-treaters.

Whether for warm, hearty lunches, an attempt to make dinner time exciting for the kids or for a ghastly evening dessert, these pumpkin-themed dishes will make your Halloween banquet one fit for the freakiest witches, wizards, ghosts and vampires.

Pumpkin potion soup

(Serves 4)

This easy pumpkin soup recipe is perfect for using up leftover Halloween pumpkin and makes a great autumnal starter. If enjoying as a main, serve the soup with two portions of your favourite vegetables.

Ingredients:

• 1 medium pumpkin
• Olive oil
• Sea salt
• Black pepper
• 1 garlic bulb, sliced in half, horizontally
• 1 brown onion, roughly chopped
• 1 red chilli, roughly chopped
• 1 tsp ground cumin
• 1tsp ground coriander
• 1 vegetable stock cube
• 500ml water, boiled
• 1 handful pumpkin seeds
• 2 tortilla wraps
• 10 black olives, pitted

Method:

1. Begin by preheating your oven to 200ºC. On a large chopping board, slice your pumpkin in half and scoop out the seeds. Cut your pumpkin into small chunks and spread onto two baking trays. Drizzle with the olive oil, seasoning with salt and pepper and roast for 30-35 minutes until cooked through and golden at the edges. Once roasted, the skin can be easily peeled by hand.
2. Ten minutes prior to removing the pumpkin from the oven, in your largest saucepan, heat two tablespoons of olive oil over a medium heat. Add your onion, garlic and chilli and cook for ten minutes until soft. Adding the cumin and coriander, cook off for two to three minutes. Once the pumpkin has cooked, add it to the saucepan along with the vegetable stock. Allow to simmer for ten minutes and then blend to a smooth consistency. If necessary, add some more warm water.
3. Cut out spooky shapes from the tortilla wraps and pop them onto a baking tray. Bake until golden for around three minutes.
4. Serve the pumpkin potion in bowls along with a drizzle of olive oil and some pumpkin seeds scattered across the top. For extra creepy presentation, serve the scary tortilla chips on the side and slice olives to make googly eyes, arranging them over your soup for an extra fear factor.

Roasted pumpkin & pesto spookghetti

(Serves 4)

If luring your little people to the dinner table on Halloween night is a challenge, then this dish is for you. This dish is best served with two portions of your favourite vegetables.

Ingredients:

• 1 medium pumpkin
• 4 tbsp olive oil
• Sea salt
• Black pepper
• 1 pack lardons
• 150g walnuts
• 500g spaghetti
• 1 jar of green pesto

Method:

1. Begin by preheating your oven to 200ºC and on a large chopping board, slice your pumpkin in half, scooping out the seeds. Leave these to the side. Cut the pumpkin into medium sized chunks and spread onto two baking trays. Drizzle with the olive oil, salt and pepper and roast for 35-40 minutes until cooked through and golden at the edges. Once roasted, the skin can be easily peeled by hand.
2. In a cold frying pan, add the bacon lardons and fry gently over a medium heat until crispy.
3. When your pumpkin is cooked, grab one of the baking trays and pop on the walnuts. Put it into the oven for five minutes (max) to toast them.
4. In a large saucepan, boil some water and add a large pinch of sea salt. Add the pasta and cook for nine to ten minutes. Once cooked, drain the pasta, reserving a little bit of the water in a mug and popping back into the large pan.
5. Add a jar of pesto and stir to combine, followed by adding the pumpkin, bacon lardons and walnuts and mixing carefully. If it needs loosening, add a little pasta water.
6. Divide into four bowls and serve.

Warm pumpkin blondies

(9 pieces)

Not sure what to do with leftover pumpkin after you’ve finished your Halloween carving? Try this tasty spin on brownies, made with sweet white chocolate and pecan nuts. Substitute the pumpkin for squash, if you’d prefer.

Ingredients:

• 275g pumpkin flesh, cubed
• 175g butter, softened, plus extra for greasing
• 2cm ginger, peeled and grated
• 1tsp vanilla extract
• 200g light brown sugar
• 1 egg
• 225g flour
• 125g white chocolate, roughly chopped
• 100g pecan nuts, roughly chopped

To serve:

• Vanilla ice cream
• White chocolate, finally chopped
• Pecan nuts, finely chopped

Method:

1. Place the pumpkin flesh in a saucepan and cover with boiling water from the kettle. Boil for 15 – 20 minutes until tender. Drain, return to the pan and mash, then set aside and allow to cool.
2. Preheat the oven to 180°C/160°C fan/gas mark 5. Grease and line a 20cm x 20cm square shallow cake tin.
3. In a large bowl, whisk together the butter, ginger, vanilla and sugar until creamy. Add the egg and beat well. Stir through the mashed pumpkin. Sift over the flour and fold into the mixture using a wooden spoon. Fold in the white chocolate and pecans. Spoon the mixture into the prepared tin and smooth the surface.
4. Bake for 35-40 minutes, until an inserted cocktail stick comes out clean. Cool in the tin for ten minutes, then remove and cool on a wire rack for a further 15 minutes.
5. If using for dessert, cut into 9 squares and decorate with the finely chopped white chocolate and pecans. Serve warm with vanilla ice cream.

Ingredients available at all Lidl Northern Ireland stores across the region. With pumpkins on offer for as little as £1, pick up all the essentials you need to carve up your terrifyingly tasty pumpkin dishes.

Food NI member Wilson’s Country in Portadown, Northern Ireland’s largest potato packer and processor has invested £2 million in the development of an anaerobic development (AD) system for generating electricity from waste such as peelings.

Located within the site of the existing business, the new plant will provide 60 per cent of the company’s annual electricity requirements.

Wilson’s Country managing director Lewis Cunningham said: “The potato waste from the business will be used as the main feedstock for the AD operation. It has taken two years to get the project through near to completion.

“The last piece in the jig saw puzzle was the establishment of an inter-connector between the AD plant and the national grid.”

He added: “The new system is being gradually been brought on line over the next number of weeks and will reach full operational capacity by the end of November.”

Company founder and chief executive Angus Wilson added: “We have been using certified ‘green electricity’ only within our entire operation for the past couple of years. This step, alone, has allowed us to reduce the carbon intensity of the company by 75 per cent.

“Being able to generate a significant proportion of our green electricity on site allows us to reduce our overall energy bill while, also making more efficient use of the waste streams produced within the business.

“It all adds to the sustainability of Wilson’s Country into the future.”

AD is the conversion of organic feedstock by micro-organisms in the absence of oxygen into biogas and digestate. The produced biogas can be used to generate electricity and heat.

Following on from the launch of award winning Shortcross Gin and Shortcross Irish Whiskey, the founders of Rademon Estate Distillery, husband and wife duo David & Fiona Boyd-Armstrong have launched the Irish Whiskey Bonding Company.  Rademon Estate is a Food NI member.

The team describes the Irish Whiskey Bonding Company (IWBC) as paying homage to the great whiskey bonders and blenders of Belfast, and that while respecting the past the Irish Whiskey Bonding Company is focused on looking forward and crafting new and exciting expressions of Irish Whiskey.

Not content to just source whiskey from other distilleries across the island of Ireland, the Irish Whiskey Bonding Company will also use casks of Shortcross Single Malt, Peated Single Malt and Pot Still whiskies in select expressions. The Irish Whiskey Bonding Company is launching with two new blended Irish Whiskey expressions Grafter and Chancer, alongside the Merchants Malt which is a 15 Year Old Single Malt.

The Grafter – Small Batch Irish Whiskey is a premium blend of 5 Irish Whiskeys including, Shortcross Single Malt Irish Whiskey, triple and double distilled malt alongside pot still and grain. Aged in ex-bourbon, sherry casks and virgin American Oak.

Grafter was a Gold medal winner at the 2022 IWSC awards with 95 points.

The Chancer – Peated Small Batch Irish Whiskey is a premium blend of 5 Irish Whiskeys including, Shortcross Peated Single Malt Irish Whiskey, triple and double distilled malt alongside pot still and grain. Aged in ex-bourbon, sherry casks and virgin American Oak.

The Merchants Malt is a carefully selected and sourced 15 year old triple distilled single malt Irish Whiskey from the north coast of Ireland and aged solely in bourbon barrels. An exceptional bottling

that showcases Irish Whiskey at its finest. Only a limited quantity of this unique Irish whiskey will be available.

Director of Distilling & Blending David Boyd-Armstrong says “We are Irish Whiskey distillers and blenders at heart and love to create new and innovative expressions. The Irish Whiskey Bonding Company gives us a platform to take the whiskey that we distil at Rademon Estate Distillery under our Shortcross Irish Whiskey brand and to use that to create new expressions that will help us reach a greater number of Irish whiskey fans globally. The art of blending Irish Whiskey is something that we have been working hard at behind the scenes and it’s an exciting time to bring these new Irish Whiskies to market.”

All expressions are available to purchase online now via www.irishwhiskeybondingcompany.com

Building on the export success of their existing brands, has seen the Irish Whiskey Bonding Company land its first exports to United States of America, Managing Director Fiona Boyd-Armstrong adds “ In blending each of these expressions we wanted to create Irish Whiskies that we could export across the world, when we first spoke with our importer in the US where they immediately onboard with the new brand and we are delighted to say the Irish Whiskey Bonding Company is now available to purchase across the United States”.

Separately Fiona Boyd-Armstrong has also revealed that as part of a recent investment in the business that Rademon Estate Distillery are now able to provide a contract bottling and storage solutions for other Irish whiskey producers, the company’s recent Salsa audit has seen it accredited for the production and bottling of both Gin and Irish whiskey.

Fiona added “As the Irish Whiskey industry continues to expand we are excited to be able to offer our services in two areas that the industry is facing significant constraints. We are already working with a number of other producers across the island and expect these elements of our business to grow over time”.

Two Taste of Ulster members have won awards at the Georgina Campbell Irish Food and Hospitality Awards 2023. They were announced on Wednesday 11^th October, 2023 at an event hosted by Bord Bia, the Irish Food Board, at the new Bord Bia Dublin Global Hub in Ballsbridge.

The Parson’s Nose in Hillsborough Co Down is the Georgina Campbell Pub of the Year 2023. The citation read: “Previously named after its original owner, The Marquis of Downshire, Ronan and Jennie Sweeney’s charming 18th century pub and restaurant is a sister to that great dining pub, Balloo House in Killinchy and its stylish younger sibling, The Poacher’s Pocket in Lisbane – and it is always a special pleasure to visit. It emerged from a major revamp a few years ago, with all of its character and style intact – think old world with a distinctive modern twist – a spacious and comfortable dining area on the garden level and, more recently, a large covered beer garden overlooking the Hillsborough Castle lake. In the welcoming bar a real coal fire burns in the grate and, along with their popular woodfired sourdough pizzas, classic cooking of famous local meats, poultry and fresh fish are a highlight at this cosy venue. ‘Honest Food and Ales’ is the mantra, and it shows in their good food and drink, including a selection of local beers. Super friendly, professional staff and seriously delicious food – always. A great asset to ‘Royal Hillsborough’.

The Clandeboye Lodge Hotel was named 4-Star Hotel of the Year. Described by Georgina Campbell as a “comfortable privately owned modern four star near Bangor” which “fits in well with its rural surroundings and not only offers an appealing alternative for those who do not need to stay in town, but is also handy enough for business visits to Belfast. Reception staff are exceptionally warm and helpful and this – together with a welcoming fire and plentiful seating areas in the the large and stylish foyer – creates a good impression that carries throughout the hotel. A note from the owners, Pim and Mandy Dalm, to guests arriving in the thoughtfully designed bedrooms, is a nice touch, and the quiet attention to detail is outstanding.

And then there is the good food served in the attractive Coq & Bull brasserie, where an iconic Sophie Dickens Coq and Bull sculpture sets the tone for a stylish design and ‘destination restaurant’ ambience, and the “Good Honest Food” served is inspired by consultation with the famed Nick Price – formerly of Nick’s Warehouse and one of the chefs who led the way in Northern Ireland’s thriving new food scene. The hotel is a popular wedding venue, but events take place in separate conference and banqueting centre, so other hotel guests are not disturbed. Not a bells and whistles place, this is just the spot for guests who appreciate understated excellence.”

Congratulations to both members.

Orchard County village hosts its annual Bramley Apple celebration

Living in County Armagh, which is of course famous for its orchards, you could easily take apples for granted…

However, at the end of October each year, the people of Richhill, itself surrounded by orchards, celebrate the locally grown Bramley Apple.

This year’s Richhill Apple Harvest Fayre will take place over six days from Tuesday 24th October to Sunday 29th October.

The main event, as always, is Saturday’s Apple Fayre Day. It sees the historical centre of Richhill transformed into an open air market with live music and entertainment throughout the day.

“We pride ourselves on a warm, welcoming atmosphere on Apple Fayre Day and this year we would love to see lots of people who haven’t been before in Richhill on Saturday 28th October,” said Ruth Briggs, one of the organisers of the Richhill Apple Harvest Fayre.

“We obviously want everyone to have a great time, but we also want to keep highlighting the importance and value that apple growing brings to our local community. 

“So you’ll see apples everywhere and many of the traders will have an apple twist to tie in with our overall theme.”

There is also once again a very healthy crop of musical talent at Apple Fayre Day this year.

“On our music stage we have local favourites Catch 22, the super talented Qua Family and The Swingtime Starlets, who have also become firm favourites among fayre regulars,” said Ruth Briggs.

“And then all the way from Virginia, we’ll be joined by the American bluegrass band Level Best. They’ll be performing in the marquee at the castle on Wednesday night and then coming back to join us on Saturday again.”

The festival takes place at the end of October to coincide with the end of the apple harvest.

“This year we’ve been following the progress of one local Bramley Apple tree in particular,” said Ruth Briggs. 

“We’ve had regular updates on our Facebook page as it grew and then started producing apples of course.

“And on Apple Fayre Day, we’ll be asking people to guess how many apples have been picked from the tree. There’ll be a prize for the person with the closest answer, but more importantly we just want to re-emphasise that apples are at the very core of the fayre.”

A new event for the 2023 Richhill Apple Harvest Fayre is ‘Richhill Memories’, a night of storytelling on Thursday 26th October.

“We’ve a great group of people lined up to tell a true story about Richhill or one that is linked to the village in some way,” said Ruth Briggs. “Expect nostalgia, a few good laughs and hopefully a few surprises as we will no doubt hear about some of the many wonderful characters associated with the village.

“This is the first year of this event and we’re hoping that it’s going to go from strength to strength.”

On Friday night, Orchard County residents can look forward to fireworks over Richhill thanks to the fayre’s ‘Alternative Hallowe’en’ celebrations. 

This event, supported by the local Methodist church, is aimed at younger generations with games and activities planned in the Square (Richhill).

Follow the ‘Richhill Apple Harvest Fayre’ Facebook page for regular updates on all this year’s events. 

For further information or to arrange an interview with an apple grower or a committee member, please contact Ruth Briggs on 07876 545482.