At Annaghmore we’re obsessed with our mushrooms. As a ‘growing’ family business every single one of our little’uns has to be just right before it leaves our doors.
Raised and nutured in perfect conditions in our specially designed growing houses close to the shores of beautiful Lough Neagh our mushrooms are fresher, even more delicious and of the highest quality.
We’re at the cutting edge of innovation and in recent years we’ve invested in a new pack house, rapid cooling systems with specially designed trays and refrigeration holding rooms to ensure our products are the very best in the market.
Our expert team uses the very latest methods to ensure a simply perfect growing environment. All of that means Annaghmore Mushrooms stay fresher for longer.
Everything at Annaghmore is about quality, consistency and attention to detail. We manage every step of our production and supply chain meticulously. We listen to and work closely with customers to make sure they’re 100 per cent happy. And we’re proud to have an excellent reputation for responsive and exemplary service.
Our mushrooms which all come from a small radius of farms are marketed and distributed throughout Northern Ireland and Britain through a range of channels including retail and foodservice.
Isn’t it time you enjoyed some simply delicious Annaghmore mushrooms?
Accreditations: BRC Food, Grade A, NIFDA member, NIIRTA member
Around the shores of Strangford Lough on the Ards Peninsula, the air is a little warmer. That creates good conditions for growing vegetables, which is what the Lyttle family has been doing for nearly thirty years.
The primary crop in the summer is salad onions and in the winter, is leeks. These are grown, harvested, prepared, packed to specification and finally delivered by Roy Lyttle Limited to clients. Parsley and herb celery, (or Soup celery) are also grown for processors who produce washed and chopped soup vegetables and ready-made soups supplied to the major multiples across the UK.
They also grow a range of organic vegetables, including cabbages, leeks, carrots and parsnips as well as swedes and purple sprouting broccoli. Since 2007 they’ve been growing organic potatoes for independent retailers and Boxed schemes. A purpose built viewing gallery has been built to host visiting groups of school children and interested parties on tours of the whole vegetable production process. They’re working to extend the season of availability of supply in order to reduce imports because consumers are becoming increasingly interested in where their food comes from and very supportive of local producers. Roy and his wife and business partner Sheila now host school and community visits to educate people about where their food comes from and the importance of supporting local producers.
They have recently extended the range to include Chives and Beetroot.
Here’s a few tasty tit-bits about them. They started out with one Tamworth pig in 1997. Then when their neighbours got wind of it (excuse the pun) they asked about free range pork. So they got a herd. Then followed the sheep and chickens.
They’re all free-range, naturally reared and rare breed. They partner other producers in Ireland with similar attitudes to farming who supply them with venison, beef, potatoes, salads, herbs, baked goods, ice creams and so on. We just can’t list everything they sell but it’s all totally delicious.
They’re able to cope with all that meat because they have their own butchery on site. You have to taste their dry-cured bacon to believe how good it is. You can buy direct from the farm or order online.
They have a weekly stall at St George’s Market in Belfast. Look out for their mobile kitchen at events. Wedding, hampers and outside catering too.
That pocket of land between Comber and Newtownards sure does produce great vegetables. It’s the microclimate we’ve been telling you about. Mark, James and Gwen McKee of Fresh Fields pride themselves on one of the leading producers and
packers of quality assured vegetables to the main supermarkets in Northern Ireland. They grow carrots and parsnips and a selection of brassicas.
Most are packed in their purpose-built packhouse in their customers’ own packaging. They recently invested £1.7 million in a purpose-built vegetable washing plant for their root crops. From the seed to the shelf, their produce and packaging tick all the boxes (and bags and trays, too!)
Nestled in the Craigantlet Hills, shopping at this country store is a million miles away from a trip to your local big-name supermarket. The stuff they sell here doesn’t have food miles, it has food metres. The McKees rear their own beef and pork and they grow their own vegetables. The farm has been in their family’s hands since 1922. Nowadays they employ 15 people in the country store.
The vast majority of the rest of their stock is local too. We’re talking ribeye steak, malteser squares, bannocks, double cream, honey lemon chicken, carrots, lemon curd, liquid chicken stock and black pudding sausages. Sounds like a ingredients list for a Masterchef invention test! You can get all of these and much, much more.
They want you to enjoy the flavour and experience of local produce without the hassle. Don’t forget to grab a bite in the café. It’s the law round these parts.
The Logan family have been farming their land between Randalstown and Ahoghill for the past 5 generations. Six years ago they opened their very successful farm shop right in the middle of their farm. Customers love to come and visit so they can see the hens, llamas and cattle roaming about the fields.
Everything is born and finished on site. They use mainly Aberdeen Angus and Shorthorn beef and dry age it for a minimum of 28 days.
They also brew their own Irish stout which they feed to the cattle to produce a Kobe type beef which they call their Beer fed beef! They must be VERY happy animals.
We all know Gloucester Old Spot pigs are fantastic porkers. That’s why the Logans chose to rear them for their award – winning sausages and fantastic bacon.
Once you’ve stocked up on their delicious meat, why not visit their new café? Their restaurant is attached to the farm shop where they only serve meats from their farm and use the best local produce from N Irelands artisans.
