Four Generations of the Quail family have been selling food to the good people of Banbridge and beyond since 1898. The shop started out as a small butcher’s and has grown into a modern food hall and delicatessen. Staff often go on courses to improve their skills, including the prestigious Ballymaloe Cookery School. The shop may be state of the art, but they’re staying true to their traditional values of providing the best quality meat from their own farm and a range of foods from other high quality producers. Their packs of sirloin, rib-eye and fillet steak and boneless rib roasts are dry-aged and come from their Limousin herd. Lots of their produce has won Great Taste Awards like their Rib-eye and Beef and Caramelised Onion sausages. The deli side of the business was originally started by Brydlyn Quail. She was a catering lecturer at the local college. She noticed that customers were looking for easy to prepare meals or foods for entertaining at home. She and her husband Jim added honey-baked ham, pies, quiches and many salads to the range of products. Make a visit our shop online and you’ll be so glad you did. Opening hours 8am-5.30pm Mon-Sat
Archives: Directory
Cavanagh Free Range Eggs
John and Eileen Hall from Fermanagh built their first hen house in 2001 and over 42,000 free-range birds roaming across the local countryside. They know that contented hens lay great quality eggs so they work hard at creating the best possible environment for them. They’re obviously happy hens because they produce nearly 13 million eggs between them every year.
They keep Lohman Brown and Shaver hens. This is a real family concern. Their two sons are particularly fond of their feathered friends and are always willing to help out on the farm.
In March 2012, they decided to go a step further and set up their own packing centre to grade, pack, market and deliver their own eggs locally and further afield to shops, hotels, restaurants and wholesalers.
The Great Taste Award judges comment was “A good, golden yolk, well rounded, and a firm clean white – a delicious flavour, creamy and deliciously natural.”
Made with Love
Margaret Cooper is a woman with a passion for cooking. She started making her fudge, jams and chutneys for friends who encouraged her to try and sell them. She took the chutney to markets and school and church fairs and found that her friends were right.
Everything she uses is grown or sourced in and around her hometown of Donaghadee. We love that she keeps it local. Due to her increasing orders and supply to Hastings Hotel she now has moved to a small production unit but everything is still made by hand. Her jam flavours really are jamming. There’s Caribbean Cocktail, Strawberry Vodka and Plum and Disaronno. She also makes some flavoured Apple Jellies. Her marvellous marmalade range includes Whisky, Lemon, Orange and Grapefruit and a citrus jelly.
They sell for £3.50 each or 3 for £10. We’ll take six, thanks.
Kilmegan Cider
Although not known as an apple producing county, apples were grown and small batches of cider were made on some farms in county down 100 years ago. Andrew Boyd made his first small batch in 2010 from the apples in his father’s orchard, which is at least 100 years old.
That cider was fresh and crisp; a far cry from the mass produced,never-to-drink-again,sickly sweet cider that was available when Andrew was a teenager. He still makes his cider in small batches to make sure that unique taste is maintained.
His “Real” cider is not filtered or pasteurised and naturally carbonated through bottle conditioning.We love this cider with white meat and seafood dishes,and look forward to his new Irish Farmhouse Cider. He’s going to blend the sweet juice from late season eating apples to his cider which promises to be medium dry with a fresh apple finish. Scrumpy-licious !
Flossie’s Fudge
Not many artisan food businesses were started off by a 16 year old girl as a hobby, but that’s how Flossie’s Fudge was born. Debbie Leslie’s daughter handed over the reins to her mother when she went off to university last autumn.
Debbie has stuck with the original recipe using fresh dairy products and sugar. There are no oils, syrups or condensed or evaporated milk. The pure natural ingredients they use give Flossie’s fudge a really soft, creamy texture that’s very, very moreish.
The fudge is all made, cut and packaged in Eglinton, Co Londonderry. The current flavour list is delectable. Try to choose from Vanilla, Lightly Malted, Dark Chocolate and Orange, Chocolate Marbled, Coffee and Walnut, White Chocolate and Raspberry, Chocolate Mallow, and Cranberry and Orange.
Taste the difference – It’s “LegenDerry”
Quinns Handcrafted Gelato
The Quinn family have been involved in convenience retailing in Cookstown, since 1967. From the very start, whipped ice cream was at the centre of the business, with customers coming into the town from miles around to taste ‘Quinn’s Ice Cream’. Soon scooped ice cream was introduced, complementing the whipped offering.
In 2011, the family began to make its own Italian-style Gelato to sell in their two Cookstown shops. It’s now available in more than forty fantastic flavours and they’ve added sorbets to the range. They sell them in 5 litre ‘wide’ Napoli dishes which help create the true Italian Gelateria look. They will be wholesaling their range of products to 7 stores in 2014 and projected to an additional 15 stores in 2015.
Our favourite flavours are Raspberry Quella, Honeycomb and Bubblegum, but sometimes we crave the Lemon Sorbet. We don’t feel too guilty about indulging either. These ice-creams are lower in fat than most, and higher in taste!
FLAVOUR RANGE Amalfi, Baileys, Banoffee, Belgian Chocolate & Cherry, Blue Sky, Bounty, Bubblegum, Caramel, Chocolate Brownie, Chocolate Orange, Cookies, Crunchy Chocolate, Extra Milky Chocolate, Ferrero Roche, Flake, Fruits of the Forest, Honeycomb, Joker Orange, Kinder, Lemon Sorbet, Macaroon, Magnum, Malteser, Mint, Parma Violet, Peach, Praline, Raspberry & White Chocolate, Raspberry Quella, Raspberry Ruffle, Raspberry Sorbet, Red Bull, Smarties, Snickers and Strawberry.