Don’t onions just give an irreplaceable flavour to so many dishes? Bet you just couldn’t cook without them? Happily, we have a steady supply thanks to the Miller family, which has been growing and packing onions since 1989. The fertile soil on their farm in the Roe Valley at the foothills of Binevenagh Mountain on the outskirts of Limavady is perfect for growing them
The Millers are Northern Ireland’s only commercial grower of onions and provide a constant year-round supply of onions to Sainsbury’s, Asda and the Co-Op. These brown onions, red onions, garlic and shallots are packed in their purpose-built pack house under supermarket brands. They’ve just been signed up by Tesco too.
Through their Milgro brand they have developed their crispy onion range, Crispy Tobacco Onions and Crispy Chilli Onions. We can vouch for their crunch which they get using special cooking methods and a secret recipe. They’re incredibly moreish and can be eaten hot or cold. The Milgro brand also provides a full range of alliums to selected Spars as well as other retailers.
Archives: Directory
Poacher’s Pantry
This cute little place is where you will find some of the best local artisan produce all under one roof. Open since May 2014, it’s next door to the new Poacher’s Pocker restaurant (formerly Lisbarnett house) in Lisbane. You can pick up Peter Hannan’s beef, Abernethy Butter, Broighter Gold Rapeseed Oil, Still Waters Fish and Eva Paris Macarons.
You’ll also find fresh bread and scones (we love the apple and cinnamon) and locally grown fruit and vegetables in season. We saw rhubarb and Jerusalem artichokes in the outdoor boxes when we were there.
There’s a sophisticated selection of wines, spirits and artisan beers too. They do soups, chowders and sauces from the restaurant kitchen as well It’s a real one-stop gourmet shop.
Gift vouchers available.
OPENING HOURS
9am-9pm every day
MacIvors Cider
Greg MacNeice and his family have been growing apples in the same part of County Armagh, Ireland’s Orchard County, for over 150 years so they have lots of experience in growing the juiciest, tastiest apples. Managing over 100 acres of apple orchard they choose not only what varieties they pick for MacIvors Cider, but crucially when they pick them for optimum ripeness and how they handle them at harvest time.
You have to start with the best apples to make the best cider and at MacIvors they only use 100% fresh pressed apples to make their cider. No apple concentrate here! They also use a unique cold-fermenting yeast combination that has been developed to preserve natural fruit aroma.
Each blend is distinct and perfectly balanced. The Medium has prominent fruit but gentle sweetness while the Traditional Dry has deep, complex apple flavours with a long, dry finish. Both are excellent and even better with food!
Kennedy Bacon
The Kennedy family have been farming in the scenic hills of Glenhordial since the 1940’s. The farm is situated in an area of natural beauty in the hills above Omagh on the edge of the Sperrins. Mervyn Kennedy has been involved from a young age rearing and fattening pigs. He was always interested in curing bacon as the end product of his toil with the animals.
He attended various courses and after much experimentation he produced a tasty traditional cure. No water is added and the bacon tastes as it should, savoury, yummy and moreish. It is delicious in quiches, sandwiches and not forgetting the good old Ulster Fry.
They use the minimum amount of cure – No water added ensuring their product is not salty and tastes as it should, savoury and delicious.
The bacon is delicious grilled, fried or baked. . It really is bacon at its best!
Our Daily Bread
This is a new artisan bakery specialising in the iconic Wheaten Loaf -made to a recipe handed down through the generations. The loaves are all made from the finest local ingredients. They have no additives or preservatives and are virtually fat free.
They sell both fresh loaves and bread mixes called Bake it Yourself. The idea for the mixes came when a friend asked them to send a loaf to America.
They knew it wouldn’t be the freshest when it arrived so they started experimenting. They replaced the buttermilk with the dried buttermilk and then when thinking about the packaging they thought would make it easier for the end user to use the container it comes in to use for baking the loaf. The Bake It Yourself was born! You only need to add water and bake it in the tin it comes in.
They allow you to take all the credit and the house smells great! Fresh Wheaten or Soda whenever you want it.
The Poacher’s Pocket
Formerly Lisbarnett House, The Poacher’s Pocket re-opened with a new name and a new look in April 2014 following a £350,000 refurbishment which includes the addition of an artisan food and wine farm shop, The Poacher’s Pantry.
The refurbishment and rebranding is very much in keeping with the style of establishment developed by Balloo Inns – a country pub with a firm emphasis on good honest food and local suppliers. Three courses are around £25.95 from the main menu. The value set menu which is available Monday-Friday 12 noon- 6.30pm is very purse-friendly at £13.95 for two courses. It’s also really popular for weekend brunches and Sunday lunches.
We love the great value bar nibbles like hot chicken wings and spiced vegetable tempura. You can have three good things for just £5. The children’s menu is a version of the adult one, so you just know they’ll eat as well as you.