There were several happy members of Taste of Ulster at the Ulster Regional Final of the Irish Restaurant Awards at the Hillgrove Hotel in Monaghan on Tuesday 21st March, 2023.

Wine and Brine in Armagh got the county’s Best Chef (Chris McGowan), Best Restaurant and Best Wine Experience. Best Restaurant in Antrim went to OX, while Alain Kerloc’h from OX got Antrim’s Best Restaurant Manager award. Best Chef in Antrim was Gareth McCaughey, The Muddlers Club. Best Newcomer in Antrim was Roam while Edo took Best Casual Dining, Newforge House in Armagh won Best Customer Service and was also named the county’s Best Hotel and Guesthouse Restaurant.

Best Hotel and Guesthouse Restaurant awards went to the Galgorm in Antrim, The Salty Dog Hotel and Bistro in Down, and the Catalina Restaurant at Lough Erne, Fermanagh. Clenaghans in Armagh won Best Emerging Irish Cuisine and The Cuan took home that award for Down.

Four members won in the Best Sustainable Practices category. They were the Academy Restaurant, Ulster University for Antrim; Killeavy Castle Estate in Armagh; the Manor House Country Hotel in Fermanagh and Corick House Hotel and Spa in Tyrone.

The Smugglers Table in Down won Best Free From for that county, whilst The Tailor’s House took it home for Tyrone. Also in Down, Brunels won Best Customer Service. All of the county winners now compete for the Regional and All Ireland Titles, which will be announced at the Irish Restaurant Awards All Ireland Final on Monday 15th May in the Clayton Hotel, Burlington Road, Dublin 4.

The girls did Northern Ireland proud on this year’s Great British Menu on BBC Two. Well done to Kerry Roper and Gemma Austin on getting through to the final stages. It was neck and neck, with scores tied, but Andi Oliver had the final say and sent Gemma Austin from Taste of Ulster member A Peculiar Tea through to the finals.

Chef Patron Gemma’s menu included a mushroom-based forest trail and a BFG-inspired dessert. One of the judges was Northern-Ireland based author and illustrator, Oliver Jeffers. During finals week, eight regional finalists will compete against each other, four of whom will cook a dish at the banquet. An additional runner up will serve their appetisers and pre desserts.

This year’s competition is inspired by 65 years of Paddington and celebrates animation and illustration. The banquet will be held at Brighton’s Royal Pavilion which inspired Raymond Briggs’ book The Snowman.
Fingers crossed that Gemma is there!

Slemish Market Supper Club are delighted to be celebrating St.Patricks Day in Vitoria Gasteiz Basque Region Spain this Friday 17th March!

Chef Rob Curley  from Slemish Market Supper Club will be doing a collaboration with SUA Basque Fusion in Kora Green City Hotels Txocko (Chocko) a Basque Gastronomic society. Rob and his team will cook a fun menu using the best of our regions produce!

See more about Slemish Market Supper Club here: https://www.slemishmarketsupperclub.com/home

Gilfresh Produce, leading vegetable growers and producers based in Co. Armagh are delighted to have extended their portfolio of prepared vegetable products through the launch of their brand new ‘Fresh Value’ range which is available now in Aldi Ireland stores.

The first line in the new ‘Fresh Value’ range to launch in Aldi Ireland is the Rainbow Vegetable Stir Fry – a colourful mix of carrot, cabbage, onion, leek, peppers and sweetcorn, which is all prepared and ready to be cooked to make a tasty, healthy stir-fry dinner, in less than 6 minutes.

The ‘Fresh Value’ range was developed as Gilfresh Produce was keen to respond to the current cost of living crisis which is presenting ongoing challenges for consumers. As household budgets continue to be squeezed, the Gilfresh ‘Fresh Value’ Range offers consumers fresh produce mealtime solutions that deliver on quality as well as on value, something which is so important in today’s market.

The launch of the new ‘Fresh Value’ range into Aldi Ireland is in addition to the existing Gilfresh Produce Prepared Vegetable Range already stocked by the retailer, which includes lines such as the Gilfresh Produce Cut Soup Vegetables, Shredded Green Cabbage and their Carrot, Cauliflower and Broccoli Mix.

Matthew Johnston, Account Executive with Gilfresh Produce commented, “Gilfresh Produce is delighted to launch our new ‘Fresh Value’ range in Aldi Ireland stores. The addition of the ‘Fresh Value’ range to our portfolio of products comes at the ideal time for consumers who are feeling their budgets being squeezed due to the rising cost of living. Our new ‘Fresh Value Rainbow Vegetable Stir-Fry’ offers consumers an affordable option to ensure they are still enjoying healthy, quality, fresh local produce.”

Look out for the Gilfresh Fresh Value Rainbow Vegetable Stir-Fry available in Aldi Stores across Ireland now.

For more information on Gilfresh Produce please visit www.gilfreshproduce.com.

The ceremony took place in Dublin on Tuesday 7th March, 2023 marking 30 years of the Awards.

Food NI members Lough Neagh Fisherman’s Co-Operative and Ballylisk of Armagh are two of out just eight winners across the island of Ireland at the 2023 Irish Food Writers’ Guild Food Awards. The Food Awards were for Smoked Lough Neagh Eel and the Ballylisk of Armagh range. The awards, in their 30th year, took place at Suesey Street restaurant in Dublin.
 
The citation for the Smoked Lough Neagh Eel stated that “a Lough Neagh eel is a curious thing. “Born in the Sargasso Sea, the young elvers gradually make their way across the wild Atlantic to mature in the largest freshwater lake on the island of Ireland. It’s a unique habitat and one which ensures that Lough Neagh eels are renowned for their flavour and texture.

In 1965, Lough Neagh Fishermen’s Co-Operative was set up to safeguard the
traditional methods of catching eels. In 2011, Lough Neagh eel joined an illustrious line-up of foods such as Champagne, Gorgonzola and Parma ham when it was awarded PGI (Protected Geographical Indication) status by the EU. In line with careful conservation guidelines, the Co-Operative now catches and processes around 220 tonnes of Lough Neagh Eel annually. A select few are smoked and it is this smoked Lough Neagh eel that wins a 2023 IFWG Food Award.
 
The citation for Ballylisk of Armagh cheese described Ballylisk’s range as “a real taste of Armagh”. “Mark Wright, one of the fifth generation of the Wright family, who grew up on the family farm at Ballylisk, Co Armagh, makes Ballylisk’s Triple Rose. This white mould ripened, single-herd, triple cream cheese was Armagh’s first farm-produced cheese. Since developing and launching the flagship Triple Rose, Ballylisk has gone on to make two more gorgeous cheeses. There is also a range of accompaniments, notably a balsamic Bramley apple chutney, to complement the cheeses.
 
Speaking about this year’s awards, Caroline Hennessy, chair of the IFWG said: “Since the Food Award’s inception, each winner has been chosen independently and anonymously by IFWG members, recognising the best in Irish food by shining a light on smaller producers who might otherwise slip under the radar. From traditional products of the highest quality to new innovations, this year’s winners exemplify what is so exciting about Ireland’s food and drink industry right now.”

We would like to offer you the opportunity to apply to take a pitch as a food or drink producer, to sell your products at the event this year. There is also the opportunity to sell food to go at the event, including tea and coffee offerings and dessert offerings.

Food stall holders should be producers of local produce. As we anticipate a high volume of applications, please provide as much evidence of using local ingredients in your products as possible.

Please return the below form, completed, to Christine christine@nigoodfood.com by Friday 31st March 2023. Booking forms will be sent out in February. If you have any queries about this please call Christine on 07735209299.