Joey and Aileen Chambers opened a small Fish and Chip Shop in the Co Down coastal village of Annalong back in 1990. Over the years they have grown and grown and have now just completed their third massive extension by adding on a 60-seater restaurant.
Joey was a fisherman before they opened the shop and still owns his own boat. On the rare occasion he gets time off he fishes for crabs and lobsters. That means he knows good fish and where to get it.
You can choose from Cod, Haddock or Whiting. You can have it battered or cooked in breadcrumbs or baked with garlic butter, spring onions, cherry tomatoes and lemon juice.
Daily specials might be homemade steak and onion pie, gammon steak, baked fish with a ginger and lemongrass crust, salmon, or pan fried chicken with a creamy leek & mushroom sauce. There are also plenty of low-fat options and super salads. Everything is cooked from scratch. They cut all their own chips and bake all of their delicious desserts, traybakes and scones.
They make every effort to ensure their products are sourced locally. Their meats are from Causeway Meats, Coleraine or Nicholson’s Butchers, Kilkeel, Crabs are caught along the Annalong shore. Fruit and vegetables are from Arnotts in Belfast. Scampi is bought from Kilhorne Bay Seafoods, Annalong. Those all-important potatoes come from McKelveys in Ballynahinch and some local potato producers over the summer months.
Whether you’re in the mood for a freshly baked scone, an Ulster fry, a smooth coffee, a hearty lunch, a healthy salad, a three course meal or a delicious homemade dessert you will find it all at The Galley Restaurant
Open 9am-9pm Mon-Sat
Home farm meats- from our family farm to your table. That’s the philosophy of the McMasters Butchers people in the County Antrim village of Whitehead. The shop was established in 1998 and they have 30 years’ experience in the trade.
They’re the real deal- traditional craft butchers who rear their own meat. There’s a direct line from cattle to customer. No chemicals, no preservatives and a completely personal service.
Anything else that they sell in their shop is tried and tested by them. You can get local free-range eggs and a range of sauces and condiments to complement the meat. Check out their gluten-free and slimming ranges too.
They do onsite catering for private parties, hog roasts and BBQs. All food is supplied and cooked. Catch them also at Carrickfergus Market (Thursday 8am-1pm)and Larne Market (Wednesday 8am-1pm) with their Mobile Unit.
Opening Hours Monday – Saturday: 8:00am – 6:00pm
Skinny Malinkys was founded 2 years ago by Paula Heaney with the aim of making healthy, nourishing, vitamin packed, cold-pressed juice available to as many people as possible. Cold-pressed in Titanic quarter using lots of local fruits and veggies, this slow process retains up to 50% more vitamins and nutrients than any other juicing process. They then use a very new processing technology called High Pressure Process HPP to extend their shelf-life. Their juices are dairy-free, soy-free and gluten-free. Skinny Malinkys are now available in a number of retailers throughout the country. They are an ideal way of getting 2 of your 5 a day on the go. Bursting with nutrients these tasty little juices are surprisingly delicious and good for you.
Skinny Malinkys provides a range of packages, from bespoke to single day to 14 days.You can order various different flavours and they also have a number of different Cleanse programmes to help you reset and flood your body with nutrients. They use local raw ingredients where possible. The juicing packages are priced according to the number of days you choose to cleanse for and include extras like herbal teas. Order online. You choose what day you want your juice to arrive and they will do all the hard work. They have made it simple, delicious, affordable and healthy. It’s also in the following outlets.
Black Beef farms non-intensive, high welfare suckler beef herds producing succulent, flavoursome beef for their customers directly from the land via the convenience of their online beef box scheme.
Traditional native breeds of Dexter and Angus cattle enjoy a natural life with minimum stress. “Slow grown” on the shores of Strangford Lough and National Trust land, including the Rowallane Estate, Black beef is 100% pasture fed.
All their cattle have access to a varied diet of species-rich grassland including wild flowers, herbs, hedgerow plants and even seaweed supplying all the essential vitamins and minerals they need to thrive.
The result is Beef the way it should Taste! Dry-aged, hung for 28 days by their Master Butcher it is superbly marbled with a deep, rich colour. This is Native breed beef that bursts with flavour and melts in the mouth.
Get in contact, come for a herd visit, ask questions, see for yourself and taste the difference.
Super seafood and wonderful wine are the two big stars of this restaurant. They make sure that only the freshest local fish and shellfish are served, so what’s on the menu will vary according to the season. Pier to Plate is their motto.
Head Chef Stephen Forbes has an amazing skill for creating new dishes and for cooking the fish to perfection. You might get a Thai Hot and Sour Seafood Broth or Goan Fish Curry. Classic Foyle Oysters on the half-shell and their Hot and Cold Seafood Platters are huge sellers. Those Seafood Platters come in three different sizes which include Salt and Chilli Squid, Mussels, Cockels, Tempura of Hake, Langoustines and Scallops. The large platter includes all of the fish they have available- it’s huge!
They do have meat, chicken, vegetarian and vegan dishes if fish is not your thing. They source as much local produce as possible. The fish is from Greencastle, they have Donnybrewer butter and the vegetables and fruit are from White Oaks.
Owner Una Kincaid says the aim is to provide a relaxed dining experience, with excellent service, delicious food and attention to detail. They’ve obviously nailed that. They recently won the Customer Service Excellence Award from the Derry-Londonderry Chamber of Commerce and were runners up in the Newcomer of the Year category at the Licensed and Catering Awards.
Opening Hours:
Mon-Fri 5pm till late Sat noon till late Sun 1pm – 10pm
You will find a constantly changing menu at Blend & Batch in Banbridge. Owners Marion and Peter and their team draw their inspiration from trending cuisine locally and afar. They like to keep it simple using quality locally sourced produce made fresh to order.
It’s a cliché but there really is something for everyone. They know that sometimes you will want a continental healthy snack and other times it’s a hearty breakfast grill, or a steaming bowl of soup, or a crisp salad, or a succulent sandwich that you crave. They’re all there. They haven’t forgotten the sweet-toothed either. Their in-house baker creates an array of delicious cakes and pastries in their kitchen every morning. Why not add a scoop of Northern Irish award winning Tickety-Moo ice-cream to make a perfect treat?
Their experienced Baristas will guide you on your beverage choice. Their dark-roasted home blend coffee is roasted locally just outside Hillsborough by 38 Espresso. Soon they will be working with this roastery to offer small batch blends to add to their coffee menu. Their loose leaf tea supplier believes tea should be better. We have to agree. The leaves are always rolled, not cut, preserving flavour. This means you get loads of proper leaves, no dust, and an altogether tastier cup of tea.
Along with hand crafted food and artisan beverages, they are passionate about creating a shared environment. Blend & Batch is somewhere you can come to meet friends and family, enjoy meaningful conversation and feel pleasantly welcome.
