Trudy Hodkinson and Paula Latuske have combined their talents and surnames to create Hollah Preserving – a hip and quirky brand of relishes and sauces with a retro vibe.
Hollah was born to preserve the sanity of Trudy and Paula,who had stepped off the corporate train, staying at home to raise their children. Both independently minded the Hollah girls dare to add ingredients and their signature chilli kick to produce flavours away from the mainstream. Hollah has given the traditional condiment a hipster spin, this relish will rock you!
Hollah wants to challenge your taste buds and invites you to join the banter on Facebook and Twitter. Go on rediscover your inner rock god/goddess – laugh, love life, eat Hollah!
Preserving Food, Preserving Friendships and Preserving Sanity!
Alice McIlhagger was previously a Geography teacher and DOE Planner. She is now a mummy at home in a rural village running my own small business from the kitchen table and cooking on her old red AGA while the children are at school. She grows as much of the ingredients as possible in her garden. The strawberries are always the funny shaped ones from a farm a mile from home. She is part of a community gardening group and she also forages for fruit from the hedges around Portmore Lough nature reserve in the autumn.
Her business has grown from her interest in home cooking foods for her own family with ingredients that have travelled as short a distance as possible. She has jammed every autumn for many years and developed many techniques and tips to get a good set without needing to use added pectin. The jars are then all hand labelled and decorated with mostly re-used fabrics and finished with a pretty ribbon.
Anchorage Bistro is located in the heart of Holywood, North Down. Head Chef Neil Savage has a wealth of experience from running Michelin and AA recognised kitchens, to catering for the Ferrari Formula 1 Team and even the occasional TV appearance.
Neil and his kitchen team always strive to use the best local ingredients to create a diverse menu with something to suit everyone’s taste and pocket.
Three courses in Anchorage with wine for two will only set you back around £50. Try out the superb Whole Roast Duck for Two Sharing with Chorizo Potatoes and Sides. You’ll be so glad you dropped anchor here.
NEED TO KNOW
Opening hours: Closed Monday and Tuesday Wednesday – Thursday 12pm-9pm Friday –Saturday 12pm-10pm Sunday 12pm-6pm
Nestled down a gravelled driveway on the outskirts of the County Armagh village of Magheralin is a real hidden gem. Newforge House is one of those places which feels steeped in history yet has all the comforts of the 21st century. They think of everything from fresh fruit and shortbread in your room to a thoughtful book stand in the roll-top bath.
John Mathers grew up in this six bedroom Georgian pile. He and his wife Lou opened it in 2005 and since then it has been picking up awards like Georgina Campbell’s Best Country House in Ireland 2014 and the Best Hotel Restaurant in Ulster from the Restaurant Association of Ireland
As for the food, know that you will eat remarkably well. Their orchard provides fruits for desserts, chutneys and preserves, and is home to their friendly chickens who lay wonderful eggs for breakfast. Homegrown vegetables also feature in their dinner menu as well as Peter Hannan’s meat. Their extensive drinks list includes no fewer than 20 gins. It’s a wonderful place for a romantic break but if you’re like us, you won’t want to leave.
Dinner is by reservation only. Formal dining for up to 26 people. Informal dining and receptions for up to 45.
NEED TO KNOW
Parking Disabled Access on ground floor only Dietary requirements catered for with 24 hours’ notice Cards Accepted except AMEX Licensed Wi-fi Weddings
Simon Dougan of the famous Yellow Door has opened up at the MAC in St Anne’s Square. Naturally there’s brilliant bread all across the menu at this artsy space.
Breakfasts include Eggs any which way, the full Ulster and of course, those super scones Simon does so well. His wonderful wheaten bread accompanies a Sustainable Seafood Chowder on the All Day Menu. His wife Jilly’s Edible Gardening skills means there’s a plentiful supply of greens.
There’s always a Deli Ciabatta special as well as a Hot Deli Sandwich. Eat it in the airy, industrial space that is the Metropolitan Arts Centre. You could take in an exhibition or a show, (there’s a great Pre-Theatre Menu) but you’ll find yourself going back time and again for the food alone.
We love the Wee Bites available from noon-6pm and on show nights. They start at just £3.50 and there are helpful drinks combos like 6 wee bites and a bucket of 4 beers or a bottle of house wine for just £27. With local products namechecked like Leggygowan Cheese and Kilkeel mackerel, you’ll be so glad you’ve gone Native.
Ramune and Sean Farnan opened the Moody Boar in 2012 after having run the Priory House in Benburb for five years. They brought that award-winning expertise with them to the heart of Armagh. They love food to be fresh, homemade and full of flavour. They know you’ll notice the difference in the taste.
That’s why they grow their own herbs and vegetables and forage in the park. This being the Orchard County you can expect local apple juice and cider to drink and in the food. The menu changes very regularly but whatever you have will be made with local ingredients where possible and cooked with a lot of love and care.
Obviously cooked by ‘one who loves food- Georgina Campbell. The kitchen are very focused on cooking and flavour. The floor and bar staff want you to enjoy yourself. They’re working on it as soon as you walk in the door. If you have any questions please feel free to ask them; they are world host accredited after all.
The Moody Boar Team believes in three things – love food, relax & enjoy.
