My NI Year of Food & Drink 2016 03

JANUARY FEBRUARY MARCH Breakfast Love Heritage & Month Local Traditions Welcome to a love story for

APRIL MAY JUNE Northern Irish Brewing & Landscape Love Distilling & Places Dairy food.

We live in a country that produces some of the finest food and drink available anywhere, from mouth-watering beef to heart-warming whiskey and in 2016 Northern Ireland is celebrating that fact with the Year of Food & Drink. This year will bring the best of our chefs, restaurants, growers, distillers, farmers, brewers and retailers to the attention of JULY AUGUST SEPTEMBER audiences across the world. Get set for a delicious year in Seas, Rivers Love Bread & Northern Ireland of foodie goings on galore. Relish the place! & Loughs NI Meat Baking Everywhere you look in Northern Ireland you can find a food story to entertain you, tantalise your taste buds and give you an excuse to visit a restaurant, a local market, a famous butchers or a special festival or event that celebrates the joy of cooking, eating and drinking. This little book gives you a few stories to whet your appetite. We are bringing you some of the best of our food and drink stories highlighting the produce, the venue, the DECEMBER OCTOBER NOVEMBER ambience, the heritage, the landscapes and of course, Harvest Legacy & Christmas the people that make our food and drink community Learn to... & Premium so wonderful. Enjoy! Foods My NI — Year of Food & Drink — 2016 05

Contents

Indigenous Food 54 Red Dog Foods Sweets and Snacks 08 Comber Potato 56 Harnett’s Oils 106 NearyNogs 10 Lough Neagh Eels 58 Baked in Belfast 108 Tayto 12 Armagh Bramley Apples 60 Burren Balsamics 110 Co Couture 14 Champ 62 City Cheese 112 Fifteens 16 Potato Bread 64 Leggygowan Farm 114 Yellowman 18 Soda Bread 66 Pat O’ Doherty’s Black Bacon 116 Glastry Farm Ice Cream 20 Wheaten Bread 68 Baronscourt Estate 118 Morelli’s Ice Cream 22 Belfast Bap 70 Hannan Meats 120 Aunt Sandra’s Candy Factory 24 Barmbrack 72 Go Yeast 122 Eleanor Craig’s Home Made 26 Veda 74 Dart Mountain Cheese Butter Fudge 28 Boxty 124 Chocolate Manor 30 Dulse Delectable Drinks 32 Ulster Fry 78 Pokertree Brewing Company Accommodation 80 Northbound Brewery 128 Newforge House Local Artisan Producers 82 Long Meadow Cider 130 Blackwell House 36 Ann’s Pantry of Larne 84 Armagh Cider Company 132 Strandeen 38 Abernethy Butter 86 Hercules Brewing Company 134 Ardtara Country House 40 Donnybrewer Butter 88 Jawbox Belfast Dry Gin 136 Rayanne House 42 Mike’s Fancy Cheese 90 Shortcross Gin 138 Willowbank House 44 Passion Preserved 92 Hughes Craft Distillery 140 The Cuan 46 Brambleberry Jams 94 Walled City Brewery 142 Pier 36 48 Broighter Gold 96 Suki Tea 144 Dunnanelly House 50 Broughgammon Farm 98 S.D. Bells Tea 52 Ewing’s Seafoods 100 Boundary Brewing 146 Cooking Conversions 102 Whitewater Brewery My NI — Year of Food & Drink — 2016 07

Indigenous Food From unique breads like barmbrack and wheaten, to Boxty and Dulse, the traditional foods of Northern Ireland are more popular than ever. Re-invented by a new generation of chefs, they can be enjoyed in cafes, restaurants and gastro pubs throughout the country. Make sure Protected Geographical to visit our local markets to take Indication (PGI) is a home a true taste of Northern Ireland. status awarded by the European Commission that protects and We are proud of our products that promotes named regional have been awarded with Protected food products that have Geographical Indication (PGI) a reputation or noted status by the EU. Our Lough Neagh characteristics specific to that area. Eels are renowned for being the best in Europe and our Comber Earlies and Armagh Bramley Apples are the pick of the crop.

Dig into our finest local delicacies… My NI — Year of Food & Drink — 2016 Indigenous Food 09

Comber Potato The home of the Northern Irish Characteristics Hob Method potato is undoubtedly Comber, — Small in size (30-70mm diameter) Place the potatoes, halved if famed for its new season potatoes. — Round or oval necessary, in a pan and cover with The harvest of spring Comber — White/cream colour inside the minimum of boiling water. potatoes is such an important — Skin is soft, smooth, thin and loose, event in the Northern Ireland food with colour depending on the variety Cover with a lid and simmer gently calendar that it is even reported in — Earthy, sweet and nutty flavour – for approximately 15-20 minutes, the local press. The reason for this a distinctive ‘early’ potato flavour until just tender. Once cooked, reputation and all this excitement — Dark green foliage drain immediately. is the geographic location of — Sold either loose, or packaged Comber. Sheltered by the Mournes These potatoes are delicious on their and the Ards Peninsula and Serving Suggestion own or served with a knob of butter, protected from frosts by Buy new potatoes as you need chopped fresh mint or chives. Strangford Lough, the potatoes them so they are as fresh as here are harvested earlier than in possible, giving you the best Tip other regions. flavour. New potatoes are delicious Add a dash of lemon juice to the cooked in their skins, so simply cooking water to help preserve the New Season Comber Potato is scrub them gently to remove dirt colour of the new potatoes. the name given to immature and any loose skin before cooking. potatoes of any variety, picked in the defined area and within the required timescale. My NI — Year of Food & Drink — 2016 Indigenous Food 11

Lough Neagh Eels Lough Neagh Fishermen’s Lough Neagh Smoked Eel With Place on a floured surface and roll Co-operative has been amongst Apple Glaze, Apple Butter, Rousel out to ½cm thick. Cut into desired the forerunners of wild eel producers Bread And Crispy Bacon shapes and cook on a dry pan over for decades and is recognised as medium heat for 2 minutes each the largest producer of wild caught Lough Neagh Smoked Eel side. Cool on a wire rack. Fry 6 slices eels in Europe, producing around with Apple Glaze of streaky bacon in a dry pan until 400 tonnes of eels annually. — 1 pack smoked eel, cut into golden and crisp. Drain on kitchen 3cm pieces paper and fry the rousel in the They are a co-operative, protecting — 2 tsp local rapeseed oil residue fat. the livelihood of fishermen and — 2 tbsp apple jelly building a sustainable, viable future — 100ml dry Armagh cider Apple Butter for eel fishing on Lough Neagh. — 1kg Armagh Bramley apples Lough Neagh eels are mainly Boil the jelly and cider to a syrup. — 400g caster sugar shipped to Holland (for smoking) Heat the oil in a pan over high heat — pinch ground cloves and Billingsgate, London (for and add the eel. Seal, turn over and — ½ tsp ground cinnamon production of jellied eels). The add the syrup. Cook gently to coat — pinch salt remainder are processed in-house and serve. for local sales and the restaurant Chop the apples and place in a heavy trade. Eel fishing season runs from Rousel Bread based pan with the sugar, spices and May to Nov/Dec, so fresh eels can — 250g mashed potatoes (boil or steam salt. Stir until they start to soften be purchased during this time. potatoes in their jacket, drain and return then simmer for 45 minutes to a thick to pan to dry out, peel and mash) pulp. Blend and pass through a fine Strict conservation policies are in — 15g butter sieve. Store in a sterilized jam jar. place to protect Lough Neagh eel — 50g plain flour stock levels, including measures — 25g wholemeal flour To serve: place the eel on to the such as quotas for fishermen, — 25g oats rousel; slice the bacon and serve limits on the number of fishing on top; dot around the apple licences issued, restocking Mix the butter into the hot potatoes butter and some sliced or diced programme and participation in and season with salt. Mix in the apple tossed in cider vinegar scientific study and research. flours and oats to a smooth dough. and rapeseed oil.

RECIPE: PAULA Mc INTYRE, CHEF AND FOOD COMMENTATOR My NI — Year of Food & Drink — 2016 Indigenous Food 13

Armagh Bramley Apples Recognised for its distinctive taste its humble beginnings in 1809 is Armagh Bramley Apple Creams Cut with a fluted pastry cutter to and flavour, the Armagh Bramley impressive, the orchards of Armagh suit the size of your pastry tins apple is a culinary apple like no are now more than 90% Bramley Pastry ingredients and line them. There is no need other. Traditionally grown and by area. — 6oz flour to grease them. cared for in the Archdiocese — 1 dsp milk of Armagh, the area has a County Armagh has been part — 4oz butter Prick with a fine skewer and bake longstanding and historically of the apple growing family for — 1½oz caster sugar in a moderate oven until a light significant link to the apple. generations; growers take pride biscuit colour, approx. 25 minutes. in their ability to grow quality Filling ingredients Generations of apple growers produce observing only the best in — 1lb Armagh Bramley apples Cool slightly and remove onto a come largely from County Armagh agricultural practices to achieve — pint whipping cream cooling tray (these freeze well). Fill and the surrounding areas. So the finest cooking apples, which — 3-4oz sugar each case with a spoonful of stewed impressive are the Bramley are used in both sweet and apple and top with whipped cream. orchards of Armagh the county savoury dishes and drinks. Method is celebrated as the ‘Orchard Preheat oven to 150°C / 300°F / County of Ireland’. The Armagh Bramley is used in gas mark 3. the trade by chefs, as well as by About a third of the world’s supply shoppers and families from the Make the pastry by the rubbing-in of Bramley apples are grown in area who over the years have built method. Do not add any extra liquid. Ireland, largely in and around up a collection of favourite recipes. If the mixture appears dry press it County Armagh. It is the only apple together firmly with the fingers. available today for the sole purpose of cooking. Its development since Knead pastry together firmly and put into the refrigerator for 30 minutes. Roll the pastry out on a lightly floured board. My NI — Year of Food & Drink — 2016 Indigenous Food 15

Champ

One of the better known and easy Ingredients to make Irish potato recipes, champ — 4 large potatoes (peeled) could once have been the main — 100ml whipping cream dish a poor family might have had — 4 finely chopped scallions several times a week. (spring onions) — 50g butter Today it can still be eaten on its own or as a side dish. It makes a Method perfect light, tasty and healthy Cook the potatoes in a saucepan of meal on a cold evening. boiling salted water for about 20 minutes until soft. Drain and tip into a clean bowl. Mash with a potato masher or ricer to remove any lumps.

Bring the cream and scallions to the boil in the saucepan. Add the mash and beat until smooth. “Simple and inexpensive, yet warm and filling, champ is Season to taste with salt and pepper unquestionably one of the and add the butter. Serve hot. most delicious side dishes ever created in Ireland.”

IRISH RECIPE SITE FOR THE ZAAR WORLD TOUR

RECIPE: NOEL MCMEEL (IRISH PANTRY) My NI — Year of Food & Drink — 2016 Indigenous Food 17

Potato Bread

Potato bread, also known as fadge, Ingredients slims, potato cake or potato farls, — 500g mashed potato (seasoned is a form of unleavened bread in with salt, pepper and mashed which potato replaces a major with butter) portion of the regular wheat flour. — 50g plain flour It is usually cooked by baking it — ¼ tsp baking powder on a hot griddle or pan. It can be — extra butter and flour served with an Irish breakfast and in Northern Ireland, where it is Method colloquially known as Tatie Bread, Sift the flour and baking powder it can form part of the famous into the bowl with the mashed Ulster Fry. potato. Mix together until you have a dough.

Dust a surface with more flour and roll out the dough with a rolling pin.

Cut into 8 pieces and cook for 3 minutes each side on a hot griddle or frying pan. Serve straight away with lashings of butter.

RECIPE: KRAZI BAKER CONTACT: KRAZIBAKER.CO.UK / +44 (0)77 5318 1065 My NI — Year of Food & Drink — 2016 Indigenous Food 19

Soda Bread Soda bread is one of Northern Ireland’s Method unique griddle breads. It can be Preheat a heavy based flat griddle eaten straightaway or cooked or frying pan on a medium to low until golden in an Ulster fry. It is heat. Place the flour and salt in a sometimes eaten with butter and bowl and sift in the baking soda. homemade jam, or with savoury food such as smoked salmon, fresh Make a well in the centre and pour fried eel, or thick dry-cured bacon. in the buttermilk. Work quickly to mix into a dough and knead very The soda bread farl is a soft, thick lightly on a well-floured surface. and fluffy bread. It was first baked in the 1800s in Ireland, and local Form into a flattened circle, about people used baking soda to cause 1cm thick and cut into quarters the dough to rise. It’s typically with a floured knife. Sprinkle a little served with an Ulster Fry and rarely flour over the base of the hot pan eaten alone. and place each quarter into the hot pan, one at a time, until the 4 Soda Bread quarters create a complete circle. Serves 4 Cook the farls for 6 to 8 minutes on Ingredients each side or until golden brown — 250g plain flour (plus more for and cooked through. You may have kneading) to cut through the centre cross to — ½ tsp salt turn them over. Take the pan off — 1 tsp baking soda the heat and allow the farls to cool — 250ml buttermilk in the pan for 10 or 15 minutes. My NI — Year of Food & Drink — 2016 Indigenous Food 21

Wheaten Bread Wheaten bread is a healthy brown Method bread made with wholemeal Grease and flour a round sandwich flour. It is delicious toasted with tin or 2 pound loaf tin. Preheat oven melted cheese or buttered and to 350ºF / 180ºC / Gas Mark 4. best served with a big bowl of steaming broth. In a large bowl mix together all the dry ingredients. Cut the butter into Ingredients small pieces and rub through. Add — 8oz/225g wholemeal flour enough buttermilk to form a soft — 4oz/100g plain four but easily handled dough. It should — approximately 15fl oz/400ml not be runny. buttermilk (or regular milk soured with lemon juice or vinegar) Knead lightly and quickly into a — 1oz/25g butter (or a couple of round and place in a prepared tin tbsps of vegetable oil) (it is essential you use light — 2 tsp bicarbonate of soda/ hands). Cut a deep cross in the baking soda bread (to let the fairies out). — 2 good tsp sugar or a tbsp of Sprinkle with oats if desired. honey/maple syrup — 1 tsp salt Bake for 40 minutes or until a skewer comes out clean. When baked cut yourself a big slice and slather it in butter, not minding that it dribbles down your chin in the enjoyment of it all! My NI — Year of Food & Drink — 2016 Indigenous Food 23

Belfast Bap

The Belfast Bap is a famine food Method dreamt up by a Belfast man to keep Bake in a preheated oven at thousands of people alive and 200°C for 30 minutes. (Convection we’re still eating the Belfast Bap baking works well on this bread today. The crusty bap was a cheap if you have that option. In this lifesaver when blight wiped out case bake at 190°C). the potato crop in the 1800s. Barney Hughes, the baker, refused Place the warm water in a bowl, to raise the price so the poor could water should be just warm to have food they could afford. touch, about 90-100°C. Add salt, sugar and yeast. Stir to dissolve This big, crusty round bread is famed the yeast. Punch down and divide into four throughout Northern Ireland and equal pieces. Form each piece into is the stuff of legends. It is usually Let it sit for about 5 minutes. a ball, using rice flour on the board. split in the middle and stuffed full Add 375g of flour and beat until Place close together on a baking of any filling you like. smooth. Gradually add the sheet, be sure top is covered with remaining flour, until dough rice flour. Ingredients pulls away from sides of bowl. — 812g bread flour Let rise again for about 45 minutes. — 1 pinch salt Knead with a dough hook or by Turn the grill on during the last — 1 pinch sugar hand, until dough is smooth and 5 minutes. But don’t walk away! — 1 pint warm water elastic. Place in an oiled bowl and Watch carefully. The top should be — rice flour cover with plastic wrap. Let it rise a deep brown. Set to cool on a rack — 2 tbsp active dry yeast until doubled, about 1½ hours. and listen to the crackle! My NI — Year of Food & Drink — 2016 Indigenous Food 25

Barmbrack

This is a traditional Irish recipe For a glaze Place the worked dough in a clean for barmbrack (báirín breac), — 1 tbsp sugar dissolved in 1 tbsp of bowl and cover with a cloth. Leave in a delicious fruit bread, where the hot water a warm place until the dough has name ‘barm’ is the old word for risen to twice the size – depending yeast. A barmbrack is eaten all Method on the warmth of the room, it can year round, but particularly at Sift the flour, spices and salt into take from 1-3 hours. Halloween when it has a little a large mixing bowl then rub in the gold-ring and a small silver-coin butter to form a breadcrumb mixture. Once risen knead it and then place it baked into it. It was thought that Add the sugar to the flour mixture shaped into a large greased bread whosoever gets the gold ring and blend well. Cream the yeast with tin or a greased baking sheet or would be married within the year 1 tsp of sugar and the warm milk. divide the dough in half between and the person who found the 2 greased 18cm cake tins or 2 1lb coin would become rich. This should, over a few minutes, loaf tins. If making at Halloween froth up as the yeast starts to it’s time to add a little gold ring and Ingredients multiply. If the yeast is old it is no silver coin to the dough (cleaned!). — 500g bread flour longer active and won’t froth. Once — 60g butter (softened) frothed beat the egg into the yeast Cover the dough again and leave — 85g sugar and milk mixture. to rise for about 30 minutes. Bake — 300ml warm milk in a moderate to hot oven (200°C) — 25g yeast When ready pour the warm milk, for 50 to 60 minutes. Test with a — 250g sultanas yeast and beaten egg into the flour skewer before taking out of the oven. ­— 115g currants mix. Beat well with a wooden spoon — 60g mixed chopped candied peel to form dough. The batter should When baked, glaze the top with — ½ level tsp ground cinnamon be stiff but still elastic – add a little 1 tbsp sugar, dissolved in 1 tbsp of — ¼ level tsp nutmeg extra flour if needed. Fold in the boiling water and put it back in the — ½ level tsp salt dried fruit and chopped peel evenly hot oven for about 3 minutes to — 1 egg throughout. Knead a little with harden the glaze. Turn it out to — optional a gold ring or silver coin floured hands on a floured surface. cool on a wire tray, and when cool serve in slices with butter. My NI — Year of Food & Drink — 2016 Indigenous Food 27

Veda

Veda is a malted bread sold in Method you have a sausage fold it into Northern Ireland. It is a small, Preheat oven to 200°C / 180°C Fan thirds like a business letter. Turn it caramel-coloured loaf with a very / 400°F / Gas Mark 6. over and tease the sides down and soft consistency when fresh. Since it under until you get a cob shape. is only available in Northern Ireland, Mix all the ingredients together using many people rely on their relatives 200ml of the water. If it seems Place this into a greased 2lb loaf to send them Veda to other parts a little dry add a little more water tin and squash it down until it fills of the world. Veda bread was 100 just a drop at a time. It should be the base. Place the tin inside a years old in 2004. Invented by Scot, a softish, slightly sticky dough. plastic bag and leave for 30-40 Robert Graham, in Gleneagles, Veda minutes until it has risen again. was baked all over the UK, however Knead for 10 minutes by hand or You will know when it is ready if, Northern Ireland remains the only 5 minutes in a stand mixer with when you very gently shake the place still baking the bread today. a dough hook. Form into a ball and end of it, it trembles a bit like place in an oiled bowl covered with a jelly. Ingredients cling film. Leave somewhere warm — 450g/1lb white bread flour to rise for about an hour until Brush gently with the glaze and — 1 tsp roasted barley malt flour doubled in volume. bake for approximately 30 minutes. — 2 tsp nut brown malt flour The loaf will sound hollow when — 1 tsp instant yeast Gently pull the dough out of the bowl tapped on the underside when it is — 1 tsp salt onto an oiled worktop and dimple done. If not pop it back in the tin — 1 tbsp oil out with your fingers to disperse and bake for a further 5 minutes — 1 large tsp malt extract the gas. and check again. — 1 large tsp treacle or molasses — 200-250ml warm water Fold the dough over towards Tip — optional glaze (a tsp of warmed yourself bit by bit firming each roll Oil your hands and the work top when treacle/molasses) with your thumbs as you go. When working with the dough. It stops it sticking to you and everything else. My NI — Year of Food & Drink — 2016 Indigenous Food 29

Boxty Translated from the Irish it means Method Using the back of a knife, cut a cross ‘poorhouse bread’. As a dish cobbled Grate the raw potato over a double into each round extending almost to together from peasant food leftovers, layer of cheesecloth, wring out the the edges, without cutting through. made without yeast, and cooked grated potato over a bowl, catching humbly on the griddle, Boxty has the liquid. This will separate into Heat a large griddle or heavy skillet sustained the poor and the farm- a clear liquid with the starch at until hot. Dust the pan with flour, bound since the nineteenth century. the bottom. Pour off and discard then place a dough round marked the liquid. side down onto the pan. Cook over Ingredients a medium heat for 3 to 5 minutes. — 2 large floury potatoes (peeled) Scrape out the starch with a spatula — 225g cooked and mashed floury and mix with the grated and mashed Turn round over and repeat on the potatoes potatoes. Sift together the flour, other side for 2 to 3 minutes. Let — 120g all-purpose flour, plus baking powder and salt, mix into the cool on a cooling rack and store in 1 tbsp for dusting potatoes with the melted butter, an airtight container. — ½ tsp baking powder adding a little milk if necessary to — ½ tsp salt make a pliable dough. — 3 tbsp salted butter (melted and cooled) Turn out the dough on to a lightly — milk for thinning the dough floured surface and knead gently. (as needed) Divide the dough into 4 parts and form round flat cakes about ½ inch / 1.3 cm thick.

RECIPE: NOEL MCMEEL (IRISH PANTRY) My NI — Year of Food & Drink — 2016 Indigenous Food 31

Dulse Dulse is a red algae that grows along Dulse Cheesies the northern coasts of the Atlantic 18 – 20 biscuits and Pacific oceans where it is used as a traditional food. Locals in Ingredients Northern Ireland gather it for home — 125g (4½oz) plain flour use as it is free and plentiful. — 200g (7oz) cheddar cheese (grated) — 100g (3½oz) butter or margarine Dulse can be found throughout — 25g dulse (very finely chopped) the country, for the picking or at markets, and is traditionally sold at Method the Ould Lammas Fair in Ballycastle. Mix all ingredients together to form a soft dough.

Roll out onto a floured board to about 1½ cm, / ½ inch thickness. Cut with biscuit shapers.

Place on a greased baking tray and flatten slightly with a fork. Bake in a preheated oven at 200°C (400°F, Gas Mark 6) for about 10 minutes, or until light brown. Transfer to a wire rack to cool. Store biscuits in an airtight container.

RECIPE: JENNY HEATH (IRISH SEAWEEDS) CONTACT: IRISHSEAWEEDS.COM / +44 (0)28 9061 7512 My NI — Year of Food & Drink — 2016 Indigenous Food 33

Ulster Fry

It’s the meal that made Ulster. Two Sausages fried eggs, the all-important browned Begin with a small drizzle of rapeseed potato and soda breads, perfect oil in the pan. When hot, place your pork sausages, crispy bacon, black 2 sausages in gently, turning and white pudding and a juicy red occasionally to colour all the way tomato – a great start to any day! round evenly - approx 8 minutes.

It’s also the perfect recovery the Bacon morning after an evening of over Bacon is next in the pan, adding an indulgence. But getting an Ulster unbeatable flavour. Add 2 rashers of Fry just right is a delicate art. thick-cut back bacon, it’s less fatty Chef, James Bell tells us how to than streaky, but everyone has their get the breads crispy and those preference. Don’t flip your bacon sausages brown. too early, wait for the colour to appear on the edges. For a healthier Tomatoes Black and White Puddings His secret? "The real skill in a great option you can grill the bacon; If you can buy them on the vine do Black and White Puddings are an end result is cooking the entire meal either way, cook it until crispy, so, as they retain their firmness and acquired taste, but the flavour and in the one pan, thus securing and but not brown and burnt. flavour for longer. Tomatoes should texture is so rich and interesting. sealing the flavour throughout the always be a little crispy (there’s Pop both in the pan and continue whole cooking process." Breads nothing worse than a soggy tomato to cook everything for a couple Potato and soda bread are a firm sulking on your plate). This will more minutes – after 2-3 minutes, Method visitors favourite. Place them in the be achieved if you place them flip everything over. After a further Pan fry in cold pressed rapeseed oil. pan, the soda will soak up the delicious alongside your breads and cook 2 minutes cooking, move all the It's clean, taste-free and has an flavours and the potato bread will for several minutes. ingredients into a warmed oven extremely high burning point, brown on the outside and soften and clean your pan. important for cooking all your wonderfully in the middle. ingredients in one pan. Place your Eggs heavy based frying pan on a low In fresh oil crack 2 large free-range and slow heat, producing a light eggs, pop a lid on to cook the top sizzle but not spitting oil. for perfect runny eggs, and voila! My NI — Year of Food & Drink — 2016 35

Local Artisan Producers Wherever you stroll around make a spelt and black pudding Northern Ireland, the scent of some potato bread that’s legendary. new local foodie favourite will set Abernethy Butter is famously your taste buds tingling. creamy with a subtle saltiness. Our meats like Co. Tyrone’s Baronscourt Whether it’s one of our chuntneys, Wild Venison, or the range from cheeses, breads or beef, Northern the Co. Down ‘meat merchant’ Ireland’s artisan food producers are himself, Peter Hannan, are regularly getting creative with classic tastes winning high-profile awards. and local produce. If you are a fan of fish, you need to try Northern Ireland companies have Belfast-based Ewing’s Seafoods, featured strongly in the Great Taste who smoke their own using a unique Awards – a scheme that is widely family recipe. Meanwhile, the acknowledged as the most respected Baked in Belfast brand is producing food accreditation scheme for artisan Gin & Tonic and Irish Whiskey and speciality food producers. marmalades that are catching Recognised as a stamp of excellence the attention of food critics, among consumers and retailers, the restauranteurs and even former awards are considered to be the BBC ‘dragon’ Theo Phapitis. world’s most coveted blind-tasted food awards. In 2015, 70 Northern This is just the beginning. As our Ireland companies secured almost Year of Food and Drink 2016 gets into 200 gold stars. full swing, every corner of Northern Ireland is crafting unique flavours Our list of winners is long and and winning fans worldwide. Take illustrious. Ann’s Pantry of Larne a taste tour and you’ll find out why. My NI — Year of Food & Drink — 2016 Local Artisan Producers 37

Ann’s Pantry of Larne

There’s potato bread and there’s award winning spelt and black pudding potato bread. Although they know how to do the classics very well indeed at this Larne bakery, Ann’s Pantry is becoming increasingly known for its innovative bakes with speciality flours and flavour combinations.

Ann’s Pantry has had a surge in customers interested in their spelt range, a fantastic alternative grain with so many health benefits. Customers travel on round trips of 60 miles and more just to get a batch. They can also be found at St George's Market in Belfast.

As a local family business, established in 1967, they pride themselves in sourcing local ingredients and supporting local businesses.

CONTACT: +44 (0)28 2826 0474 My NI — Year of Food & Drink — 2016 Local Artisan Producers 39

Abernethy Butter This is proper butter, lovingly churned No wonder Heston Blumenthal is Abernethy Dulse by hand in Dromara. Northern a fan. He uses this butter for the Hollandaise Sauce Ireland produces the yellowest butter tables in his restaurants in the UK. Serves 6 / prepare in 15 minutes in the world thanks to the lush Other prestigious fans include grass our cows graze on. It’s just Fortnum & Mason in London, Ingredients on the right side of salty and tastes Marcus Wareing of The Berkeley — 4 egg yolks fantastic slathered on crusty bread. in Knightsbridge, The Gilbert — 160g Dulse & Sea Salt Scott in London and Donnybrook Abernethy Butter Pasteurised cream is delivered every Fare in Dublin. — juice and rind of 1 lemon morning from a farm with pedigree “Allison and Will Abernethy — cracked black pepper cows ten miles away. Will Abernethy Will and Allison inherited their live, work and breathe the uses a small, motorised churner to butter-making skills from Allison’s original meaning of artisan Method churn 20 litres at a time. When the father. After a huge demand at food producer, creating a Melt the butter in a pan. In a metal/ butter is ready, it’s washed to markets the Abernethy’s decided product which speaks glass bowl placed over a pot of remove any traces of buttermilk. to set up a business. In 2005, Will volumes for their passion simmering water, whisk the egg He then weighs, pats and rolls gave up his farming job and began for hand churned butter.” yolks and gradually add the melted each slab by hand before leaving in to make butter professionally at butter constantly whisking over a NIALL MCKENNA the fridge for an hour to harden it home in a dedicated kitchen. OWNER & HEAD CHEF gentle heat until the sauce thickens. for packaging. Abernethy Butter They also make fudge, using their JAMES STREET SOUTH is packaged in simple greaseproof exclusive handmade butter. Their Gradually add the lemon juice and brown paper, sealed with a sticker fudge is made in small batches, then rind, constantly whisking, not too stating the ingredients – cream chilled and cut into cubes before much or it will become runny. and a pinch of salt. packaging. A mouthful is sublime. No fancy flavourings or decorations – just velvety smooth fudge with a creamy buttery taste.

CONTACT: ABERNETHYBUTTERCOMPANY.COM / +44 (0)78 9013 9357 RECIPE: SCULLERY-MADE.COM My NI — Year of Food & Drink — 2016 Local Artisan Producers 41

Donnybrewer Butter Donnybrewer Butter is made They have qualifications in the good old-fashioned way. agriculture so they have an It’s churned in small batches understanding of the factors with the freshest cream available. affecting the compositional The buttermilk is washed off in quality of the cream used to make clean, cold water before the butter the butter. Allison’s grandparents is sea-salted. It’s then formed into used to demonstrate churning of a distinctive hexagonal shape butter and her father inherited the before being packaged in waxed churn, which he brought out in paper - just like they used to do. Christmas 2010 to make some butter, thus igniting their interest Husband and wife Richard and in churning. They are passionate Allison Leighton are from Eglinton about good quality local food, and both from farming backgrounds. produced as naturally as possible using natural ingredients.

CONTACT: DONNYBREWERBUTTER.COM / +44 (0)78 9187 8262 My NI — Year of Food & Drink — 2016 Local Artisan Producers 43

Mike’s Fancy Cheese Walking into Mike Thomson's cheese rewards of the craft, and selling to — 100g Young Buck Blue Cheese To make the breadcrumbs, lightly ageing room is not for those with a some of the top Northern Ireland — 60g fresh breadcrumbs toast the bread slices. Using a food strong sense of smell – but in a good restaurants and specialist shops — fresh thyme processor and standard blade, blitz way. He's taken up a craft which around the UK. — pepper the toasted bread for 2-3 minutes has been around for thousands of until it’s reduced to breadcrumbs. years, and he's the only Northern After setting up his production Ingredients for the crispy coating Ireland producer doing it the facility at a modest business unit in — 75g toasted breadcrumbs To prep the croquettas, heat a deep- traditional way. He produces Newtownards, he began crafting — 75g plain flour fryer filled with Broighter Gold Northern Ireland’s first raw milk his Young Buck cheese – similar in — 1 egg, beaten rapeseed oil on high. Set up three blue cheese, Young Buck. Since its style to an English Stilton. The full bowls – one with plain flour, one launch in 2013, Young Buck has traditional ageing process creates Method with the beaten egg and a third been acclaimed throughout Ireland, this deeply flavoured cheese that Fry the Guanciale and cut into with breadcrumbs. Shape the paste the UK and beyond. has helped Mike Thomson become small pieces, retaining any leftover into golf ball sized pieces and a success. oil from the pan. Melt the butter in cover in flour, roll in the egg wash, Despite his training, overwhelming a pan and season with pepper. Add roll in the breadcrumbs and fry until passion and grand plans to begin Croquettas made with local any juices from the Guanciale pan golden brown in the deep fryer. making cheese, Mike found it Guanciale & Young Buck Raw to the melted butter. impossible to find the much-needed Blue Cheese Fry in small batches of 2-3 to avoid start-up capital to get the business Makes 8-10 croquettas / prepare in Slowly add a quarter of the flour and the temperature of the oil dropping up-and-running. So despite plying 2-3 hours / cook for 10 minutes mix into the butter over a low heat. too low. his trade in an ancient tradition, Gradually add the milk and remaining he funded his ever-burgeoning Ingredients for the croquettas flour, constantly mixing until you business in a very modern way. — 150g plain white flour have a thick paste. To the paste, add The 28-year-old raised £80,000 — 60g butter the fresh breadcrumbs, chopped through online crowd funding site, — 375ml milk thyme, Guanciale and cheese and Seedrs. Now, he's reaping the — 180g Moyallon Guanciale mix evenly through the paste.

CONTACT: MFCHEESE.COM / +44 (0)77 9457 0420 RECIPE: SCULLERY-MADE.COM My NI — Year of Food & Drink — 2016 Local Artisan Producers 45

Passion Preserved

Claire Kelly was a chartered Kasundi Curried Parsnip Soup cooker in the sink and blitz the soup “Here at Passion Preserved, accountant before she decided to with a hand held blender. (When we want to change how turn her passion for preserves into a Ingredients you first open the pressure cooker people feel about preserves, business. She had grown up around 2 large parsnips peeled and sliced the milk will have split and look especially chutneys, relishes people who preserved the harvest 2 large onions peeled and sliced curdled but don't worry as the hand and pickles. Don't get us for later and so, in turn, she did the blender will mix it all through and wrong - we love cheese - same. Grateful friends who received Method it will be silky smooth). but to relegate savoury hampers at Christmas encouraged Gently fry the parsnips and onions preserves to the cheese and this passion and she decided to in a tablespoon of rapeseed oil for Serve the soup with a sprinkle of crackers plate is just wrong! try selling – then everything grew about 5 minutes. Then put the lid freshly ground black pepper and Our products can be dips, from there. on the saucepan and let them a garnish of some Kasundi. cooking sauces, marinades sweat for another five minutes and condiments. Some Established on the outskirts of Lisburn till the parsnips are softening. people tell us they just in late 2012, Passion Preserved make Add half a jar of Kasundi and stir eat them on their own delicious and unusual chutneys, in to vegetables.* with bread!” relishes and sauces. The products, which have been described as At this point you can go for speed if CLAIRE KELLY PASSION PRESERVED ‘deliciously different’, are made by you have both a pressure cooker and hand in small batches using natural a hand held blender. Add one large ingredients from Claire's own small- tin of evaporated milk, an equal holding and neighbouring farmers. quantity of water (using the tin as a measure) put the lid on the pressure cooker and, bringing it to high *If you don't have a pressure cooker then add only water (about 500ml) to the saucepan at this point but not the evaporated milk, place a tight lid on, bring to the boil and simmer for pressure, cook it for 10 minutes. about 20 minutes until the vegetables are cooked. Blitz and stir in the evaporated milk, Then reduce the steam quickly by bring back to the boil before serving. If you don't have a hand blender you may want to chop running cold water over the pressure the onion and parsnip before cooking.

CONTACT: PASSIONPRESERVED.CO.UK / +44 (0)78 4521 6939 RECIPE: CLAIRE KELLY My NI — Year of Food & Drink — 2016 Local Artisan Producers 47

Brambleberry Jams Alice McIlhagger was previously years and developed many a geography teacher and DOE techniques and tips to get a good Planner. She is now a mother at set without needing to use added home in a rural village running her pectin. The jars are then all hand own small business from the labelled and decorated with kitchen table and cooking on her mostly re-used fabrics and old red Aga while the children are finished with a pretty ribbon. 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

CONTACT: BRAMBLEBERRYJAMS.COM / +44 (0)28 9265 2562 My NI — Year of Food & Drink — 2016 Local Artisan Producers 49

Broighter Gold Like so many great small business Leona did a little online research Broighter Gold Lemon & Thyme ideas it was started around the about the health benefits of Mayonnaise kitchen table. Broighter Gold, the rapeseed oil and realised it was Prepare in 15 minutes award-winning, cold-pressed a product they could produce from rapeseed oil, was born quite by start to finish on the 800-acre farm — 130g mayonnaise accident on Leona and Richard that has been in the Kane family — 2 egg yolks Kane’s arable farm in Limavady for over 100 years. Mother-of-two — 75ml Broighter Gold Lemon back in 2006. Leona finally got the business off Infused Rapeseed Oil the ground in 2011, selling the oil — 1 tsp hot mustard Richard was pressing for bio diesel through farmers’ markets and local — juice & zest of ½ a lemon when Leona ran out of olive oil while independent shops and restaurants. — fresh thyme making dinner. “We were cooking — salt & pepper two steaks that night and Richard Following on from the plain brought me up a cupful of the rapeseed oil, Leona launched four Method rapeseed that was unfiltered, and new flavours: basil, lemon, chilli and Blitz the yolks & mustard in an I used it,” Leona said. “I thought it rosemary and garlic. The name upright food blender for 2-3 was going to ruin the steaks but Broighter Gold comes from a gold seconds. Gradually add the oil to I loved the smell. I didn’t know hoard found on the Kane’s farm in the blender in a slow and steady much about rapeseed at the time, 1896 by a local man. stream, constantly mixing until but there was such a difference in a thick mayonnaise is formed. smell and taste to olive oil. It wasn’t as strong. It [the business] started Add the lemon juice, zest, thyme when Richard said that night, ‘That’s and seasoning to the blender and our Broighter Gold’.” mix for 5-10 seconds. Store the mayonnaise in a fridge and use within 24 hrs.

CONTACT: BROIGHTERGOLD.CO.UK / +44 (0)79 1207 6607 RECIPE: SCULLERY-MADE.COM My NI — Year of Food & Drink — 2016 Local Artisan Producers 51

Broughgammon Farm

Broughgammon Farm near And that really captures the big thing from the farm - a lean “The Cole family of Ballycastle is a long established whole ethos and the nature of the and extremely tender meat that is Ballycastle is at family run farm specialising in all farming these fellas undertake. rare to find in the UK. All of this can the forefront of things tasty and wild … from goat, Charlie says: “We aim to do this be found in their farm shop and the Northern Irish veal, venison and rabbit to wild (farming) locally, sustainably true to form, in a bid to minimise food revolution, duck, pheasant and grouse! If it’s and competitively, balancing the waste they’re even looking at producing cabrito a bit different, a bit wild, these growing requirements for food manufacturing products from (goat) and rose veal boys probably have it! production with environmental their animal hides too. Talk about on their farm.” protection, whilst minimising the multi-taskers! And when we refer to boys we are impact on our locality.” We think KATHY MCGUINNESS THE SUNDAY TIMES of course talking about brothers they’ve got it spot on and the proof During the summer months they Charlie and Sandy Cole, who together of the pudding is in the taste. harvest a selection of seaweed are at the heart of the newer side They’ve nailed that too! which they package and process of the farm business, from rearing and make available at their market goats, gathering wild game, to in- The Spanish have long known how stalls. In the winter they turn house butchery. When they’re not nice roasted kid is and the Coles towards managing local deer doing the meat side of things, brought this to Ireland in 2011 herds, providing seasonal wild they can be found gathering local when they introduced their goat venison fit for a king. As well as seaweed for production, and running herd. It’s a lean, tender and sweet this there is a selection of locally their infamous Broughgammon meat, being a great alternative sourced sustainable seasonal food-truck in locations right around to lamb and low in cholesterol. wild game including rabbit, Ireland, cooking up a storm. Free Range Rose Veal is the next duck, pigeonand pheasant.

CONTACT: BROUGHGAMMON.COM / +44 (0)74357 65845 My NI — Year of Food & Drink — 2016 Local Artisan Producers 53

Ewing’s Seafoods

Belfast–based fishmongers, Ewing’s His sons, Crawford and Warren, Method Seafoods have been supplying fresh are now demonstrating that same Scrub and wash the Comber local seafood to the people of Belfast skill and commitment as they potatoes, bring to the boil and for over 100 years. They smoke their carry Ewing’s Seafoods on to simmer for 10- 12 minutes (or until own fish using a unique family a new generation. tender), drain and set aside. recipe, supplying Selfridges in Bring the stock to the boil and London and outlets in the United Ewing’s Pale Smoked Cod, Early reduce by half, add the cream, Arab Emirates. Comber Potatoes, Spring reduce by half, finish with chives, Vegetables, Chive Veloute Ewing’s is also renowned for their set aside until needed. Serves 2 / ready in 25 minutes cured fish, including natural smoked cod, light cured salmon and smoked Bring the water to the boil for the Ingredients salmon, described by leading food vegetables, cook until tender but — 2 pieces Ewing’s smoked cod writer Matthew Fort as the best in still have a bite. approx 200 - 250g Ireland. At a New York fundraising — 8 Baby Early Comber Potatoes party hosted by Liam Neeson, Place the cod on an oven tray, equal in size actress Meryl Streep was among cover with butter, cook in a hot — selection of baby vegetables a number of stars acclaiming the oven (180°C) for 6 – 8 minutes, (leeks, radish, sugar snap peas) quality of the smoked Glenarm depending on the thickness of — 200ml chicken or vegetable stock salmon supplied by Ewing’s. the fish. — 250ml whipping cream — 50g chives (chopped) Even in a land renowned for seafood, Butter the vegetables and — 50g butter Ewing’s stands out thanks to potatoes and place in the oven, — salt and pepper Walter’s expertise and long-stand- for two minutes. Bring the chive ing relationships with the fishermen sauce back to the boil. Place the of Portavogie and Kilkeel. potatoes and vegetables on a plate, add the baked cod, spoon RECIPE: FRITZ MACHALA (SUGARCANE BISTRO) over sauce. Serve immediately. CONTACT: EWINGSEAFOOD.COM / +44 (0)28 9032 5534 My NI — Year of Food & Drink — 2016 Local Artisan Producers 55

Red Dog Foods Kilkeel based ex-Californian couple Dragons Breath Prawn Stirfry Barbara-Ann and Paul VanGelder Serves 4 have always had a passion for BBQs, and more importantly traditional Ingredients American BBQs and everything — 2-4 tbsp Dragons Breath Ginger & (on the side) that goes with them! Star Anise Chili Jelly (RED DOG brand) — 2 tbsp rapeseed oil (experiment So the story of Red Dog began, as with garlic or chilli flavoured) the couple came home to Barbara- — 8oz prawns, or substitute fish Ann’s native Ireland some years ago — 2 spring onions, sliced thinly and having travelled extensively through scattered over the finished dish Kansas City, Texas, New Orleans, Memphis and other western States Method (with their little Red Dog!), collecting Heat a pan, add the oil and then the secrets from the best grillers, the prawns. Stir and then add the smokers and sauce makers around! chili jelly. The jelly will melt and And during this period they began as it does, stir the pan and coat to experiment, perfecting their own the prawns. Continue to stir and sauces, salts, dry rubs and chili jellies. coat until the prawns are cooked, approximately 3 to 5 minutes. So having hit Kilkeel they got to Once the cooking is complete, work, honing the finest local plate the prawns and scatter the ingredients along with America’s thinly sliced spring onions over finest to produce a range of the top of the dish. condiments that will blow your socks off … in a good way!

CONTACT: REDDOGFOODS.CO.UK / +44 (0)28 4176 2638 My NI — Year of Food & Drink — 2016 Local Artisan Producers 57

Harnett’s Oils Northern Ireland has the ideal curve!’ In 2006, with help from her conditions for growing oilseeds. The mum, she took her oils to St George’s Harnett family know that. That’s Market in Belfast and other festival why the fields on their County Down markets. Customer feedback was farm are worthy of a Van Gogh very positive, particularly on the painting when the crops are in flower. hemp seed oil, a fairly new oil on They grow oilseed rape and hemp, the Irish food scene. then cold press them and bottle them all on site. GM free seeds for oil have Hemp oil is unique among edible been grown on the Waring Estate oils for its perfect balance of farm in Northern Ireland since 1656, Omega 3,6 and 9 essential fatty when Jane Harnett’s family mansion acids and is highly acclaimed for home was built by one of her good heart health and skin father’s ancestors. Over more recent conditions such as psoriasis. decades, her father has become Richly green in colour, Harnett’s culinary oil, also rich in Omega “I don’t think people realise a significant producer of rapeseed Hemp Oil has a distinct earthy fatty acids. Rapeseed makes great how lucky we are in oil for the supermarket sector. and intensely nutty taste. cooking oil, imparting subtle nutty Northern Ireland that our flavour to fried foods. Jane also fields are so green … we In 2005, working with expert It is useful as a dressing for meat, produces a range of salad dressings. have the North Atlantic guidance from Loughrea College, fish or vegetables in place of butter, These include Hemp Balsamic Drift and milder weather, Jane developed her own label, mixed with balsamic vinegar as a Vinaigrette, Hemp Garlic and which is great for anything Harnett’s Oils, using rapeseed and dipping oil for crusty bread or as a Mustard Dressing, Rapeseed Chili that grows.” hemp seed, also grown on the farm. base for salad dressings. Harnett’s and Garlic Oil, Orange and Rosemary As she says ‘it has been a learning Rapeseed oil is an everyday Oil and Lemon and Thyme Oil. JANE HARNETT

CONTACT: HARNETTOILS.COM / + 44 (0)28 3888 1210 My NI — Year of Food & Drink — 2016 Local Artisan Producers 59

Baked in Belfast Belfast’s famous Gin & Tonic and Theo Phapitis when he made them Irish Whiskey Marmalade, made the first Northern Ireland winner by local company Baked In Belfast, of his SBS (Small Business Sunday) has scooped yet another award. award back in 2012.

The company, owned by Suzanne Suzanne and Keith create this and and Keith Livingstone, picked up other fabulous flavours in a converted Bronze Awards at The World outbuilding in their countryside Marmalade Awards in Cumbria. home. They say they love the The awards attract around 3,000 whimsical life, so you might find entries and the local couple beat a sprinkling of cinnamon or a shot off stiff competition from not only of tequila in their tasty products! the UK & Ireland, but also Europe, Their tall, thin 100ml jars are like Australia, the USA, India and Japan. jam-jar cocktails. Totally addictive.

Keith and Suzanne say they are delighted to have won yet another award for their Baked in Belfast marmalades. The Gin & Tonic Marmalade already holds a Great Taste Award, reached the finals of The Irish Food Awards and attracted the attention of former BBC ‘dragon’

CONTACT: BAKEDINBELFAST.COM / +44 (0)28 6864 1772 My NI — Year of Food & Drink — 2016 Local Artisan Producers 61

Burren Balsamics Susie Hamilton-Stubber grew up with such delight and enthusiasm SculleryMade Hot Sauce creating recipes in her mother’s that Burren Balsamics was founded. Serves 20 / prepare in 1 hour country kitchen, and being inspired by her surroundings and her mother’s Situated in County Armagh in the — 180g fresh chilis passion for food, she began to heart of the orchard county, she — 20g fresh ginger, grated experiment. While working in strives to use as many local — 1 tin of plum tomatoes London, Susie started making her ingredients as possible, including — 1 lemon, juiced and grated rind famous infused Balsamic vinegars the Armagh Bramley Apple. She — 70g caster sugar for friends who simply liked great uses only whole fruit and fresh — 60ml Burren Balsamic’s Rhubarb salads and something a little bit garden herbs in the making of her and Ginger Balsamic different. Susie now produces over vinegar, ensuring the distinctive, — 1 tsp sea salt half a dozen different varieties of rich, wholesome taste. Casseroles, her seasonal vinegars, using only grilled meats, fish, salads and Method the finest local fruits and the best desserts are all enhanced by the Blend all of the ingredients until of Italian balsamic. addition of some Burren Balsamics. the mixture is smooth. Pass the sauce through a sieve to remove The company was founded in 2013 Her passion is to create a ground any lumps. Cook on a low-medium by Susie, who is a trained chef with breaking and affordable range heat for 1hr. 30 years’ experience in the catering of fruit balsamics with limitless industry. She was asked to take a possibilities and combinations Store refrigerated in an airtight stall for a Marie Curie charity event, to delight. container for 1-2 months. and having always wanted to try new ideas, she set about experimenting with infused vinegars. They were met

CONTACT: BURRENBALSAMICS.COM / +44 (0)78 0256 6029 RECIPE: SCULLERY-MADE.COM My NI — Year of Food & Drink — 2016 Local Artisan Producers 63

City Cheese City cheese is a small family business They produce three different which is the proud producer of a cheeses from their home in Millisle variety of Dutch Gouda style cheese. in their new approved creamery. Christo and Angelique Swanepoel They make them in small batches are both South African chefs who by hand. They are matured at an have been living in Northern Ireland ambient temperature on locally for five years. Christo was brought up sourced larch timber shelves for on a dairy farm and he was reared no less than 90 days. on raw milk and raw milk cheese. This passion for raw milk and their background in food made cheese making a natural business venture.

He and Angelique decided to start making cheese with milk from Culmore organic farm, which is Northern Ireland’s only licensed producer of organic raw cow’s milk. Their cows are milked by a robot which Christo and Angelique believe makes for happier cows and in turn that means happy milk and very happy cheese!

CONTACT: +44 (0)75 9929 5945 My NI — Year of Food & Drink — 2016 Local Artisan Producers 65

Leggygowan Farm Leggygowan Farm, based in There is also a fresh soft curd which Saintfield in County Down, was has a tangy yet mild goat flavour established in 2010 as part of a farm with a creamy texture. It’s equally diversification project. In 2012, the at home fresh in a salad or cooked company, which is run by Adam, Ryan within a dish. They sell cartons of and Jason Kelly, launched a new goats milk too. goat’s blue cheese, Northern Ireland’s first, and a new addition to an Occasionally they make use of their emerging farmhouse cheese sector. granny’s years of culinary experience by getting her to make a goats milk It all began when Jason, a qualified fudge using an old family recipe. It plumber, returned from a job with has a similar texture to tablet fudge a number of goats in tow. Now they but is lactose free and therefore make an array of artisan goaty suitable for people with a dairy products. Their standout product intolerance. They also make a soap is an award-winning blue cheese, using their goats milk to utilise the aged for 28 days, which scored properties within the milk. This soap Bronze in the New Product category has proven benefits for sufferers at the 2012 International Cheese of eczema, psoriasis, and dry skin. Awards. It has a medium strong They aspire to have a reputation for taste with a subtle goat flavour manufacturing a quality farmhouse and sits well on any cheese board. product with total traceability.

CONTACT: LEGGYGOWANFARM.CO.UK / +44 (0)78553 82780 My NI — Year of Food & Drink — 2016 Local Artisan Producers 67 Pat O’ Doherty’s Black Bacon O’ Doherty’s have been at the forefront traditional dry-curing techniques. Roast pears wrapped and run a small knife along each of the meat trade for over forty years. The bacon was on the menu at in black bacon rasher until it stretches out further. During that time there have been nearby Lough Erne Resort when Serves 4 as a starter Wrap the pears tightly with the many advances in food production President Obama, Angela Merkel, bacon, using two rashers if necessary, but how often have you longed for David Cameron and all the G8 leaders — 4 small conference pears holding the ends in place with the taste of real bacon? Bacon that stayed there for the 2013 summit. — 4 peppercorns a cocktail stick. doesn’t shrivel up, leaving a tell-tale — sprig of basil white residue on the pan. As well as the lauded bacon, Pat — 1 glass white wine Preheat the oven to 200°C/400°F/ developed an innovative corned — water Gas Mark 6. Brush the pears with O’ Doherty’s award-winning Black beef based on a 600 year-old recipe, — 8 rashers of streaky Black Bacon a little olive oil and bake the Bacon™ and Fresh Dry Cure Bacon and the result is now enjoyed (thinly sliced) wrapped pears on a baking tray are cured naturally from selected worldwide. Old Fermanagh Corned — 110g/4oz blue cheese for about 10 minutes or until the fresh pork without any phosphates Beef is salted and cured over a — olive oil bacon is cooked.Serve hot with or water, and left to season naturally period of three months for sale a peppery rocket salad as a starter. – just as you would a good wine. The either as a joint or pre-sliced. Method result is bacon matured to perfection. The beef, in common with the Peel the pears leaving the stalk company’s dry-cured Black Bacon, intact. Place the pears in a pan with O’ Doherty’s famous Fermanagh is sourced locally to ensure quality. the peppercorns, basil and wine. Black Bacon is a wafer thin bacon Cover with cold water and set a sheet from Pat’s 200-strong herd of of greaseproof paper on top of the carefully selected Tamworth water whilst the pears are cooking pigs, raised on the remote and to prevent them from bobbing to uninhabited Innishcorkish Island on the surface and discolouring. Poach Lough Erne in the west of Ireland. until tender, then cool.

The unique bacon gains its Scoop out some of the core and fill distinctive and rich flavour from the centre with some blue cheese. a secret blend of herbs and Lay the black bacon out on a board

CONTACT: BLACKBACON.COM / +44 (0)28 6632 2152 RECIPE: PAT O’ DOHERTY My NI — Year of Food & Drink — 2016 Local Artisan Producers 69

“Baronscourt Estate was commended for this buttery venison rack. Baronscourt Estate The judges were seduced by the 'toasty, wild, hay Baronscourt Estate, situated in and offal' notes on the the foothills of the famous Sperrin palate and the meat’s Mountains in County Tyrone, has long lasting flavour.” been the home of the Duke of Great Taste Award Judges Abercorn’s family since 1612. It’s also the home of Ireland’s finest wild venison.

The herd of Japanese Sika deer were Baronscourt Estate Venison Pie Method initially introduced into a deer park in Serves 6-8 / prepare in 20 minutes / Heat the oil in a pan. When hot add 1751 but since 1920 they have existed cooking time 1½ hours the venison and fry quickly till golden wild on the estate. They munch on brown. Remove from the pan, add myrtle bog, ryegrass and tasty Pie Ingredients the onion, mushroom, garlic and saplings, which are naturally free of — 1kg venison diced (hunch) fry till soft and golden brown. any additives or growth promoters. — 8 mushrooms halved — 1 large onion finely chopped Add the redcurrant jelly and the Apart from being a very lean and — 2 cloves garlic crushed beef bouillon with one litre of succulent meat, low in cholesterol — beef bouillon (2 cubes dissolved warm water and bring to a simmer, and chock full of protein, Baronscourt in 1 litre hot water) then add the venison and slowly Wild Venison is very sustainable. — 80g redcurrant/jelly cook for 40 minutes and then An annual deer count assesses the — salt and pepper to season add to a large dish. population and its general health. — 1 tsp oil They then do a selective cull to balance Pipe the potatoes on top of the the population against the likely Topping ingredients pie and brush with melted butter demand for the meat. The estate also — 2kg potatoes and bake for 40 minutes. produces oven ready pheasants and — 6 spring onions ducks during the shooting season, — 100ml single cream all of which are home reared. — 20g butter

CONTACT: BARONS-COURT.COM / +44 (0)28 8166 2570 RECIPE: MARK MC MAHON (THE CULTRA INN) My NI — Year of Food & Drink — 2016 Local Artisan Producers 71

Hannan Meats Hannan Meats sources, produces and Hannan had to build another The Meat Merchant shop in Moira supplies a range of fantastic meat Himalayan salt chamber to cope with beside the factory is open to the products. It was established in 1991 the demand for his salt aged beef, public, offering their full range of and, all these years later still serve including locally produced Glenarm products at wholesale prices as their first five clients - as well as Shorthorn and NI European Angus. well as a treasure trove of other some of the finest restaurants, hotels He pays the members of the local artisan delights. and retailers in the UK and Ireland. Glenarm Shorthorn Beef Producer Scheme a premium to finish their “Hannan Meats have been Peter Hannan is known as the cattle fat to improve the flavour of awarded more Great Taste meat merchant, and with good the finished meat. That’s why food Awards and amassed more reason. He’s a fanatical foodie who writers all over the world think it’s Stars than any other spends months perfecting his the best steak they have ever tasted. producer in the history of award-winning products like the Top London chef Mark Hix is one of The Great Taste Awards – Guanciale, which earned him the their biggest fans and uses it to date 125 stars!”

Great Taste Supreme Champion throughout his restaurant group. Great Taste Award Judges award in 2014. Fortnum and Mason just had to get their hands on their goods too! Now Hannan ages his finest meat in a chamber that has an entire wall Hannan is a powerhouse in the made of Himalayan salt bricks, Northern Irish food movement, creating an atmosphere that allows nurturing relationships with farmers the meat to be aged for longer. It who supply his meat, as well as also develops a rich, delectably encouraging small producers, whom seasoned flavour, best treated simply. he stocks in his shop in Moira.

CONTACT: HANNANMEATS.COM / +44 (0)28 9261 9790 My NI — Year of Food & Drink — 2016 Local Artisan Producers 73

Go Yeast Go Yeast is a micro bakery based in a home kitchen in Donaghadee. Ken McNaull bakes both traditional breads using baker’s yeast and sourdough breads using wild yeasts. He first developed a fascination with bread and bread making while at the Ballymaloe Cookery School and on a bread-making course at the School of Artisan Food. Those courses inspired him to set up his own micro bakery, and lots of happy customers are very glad he did.

Ken is a member of the Real Bread Campaign whose aim is to encourage people to consume more locally produced bread, free from additives, enzymes, improvers or anything artificial. His best-selling bread is a Rosemary and Raisin Sourdough. This is made with rosemary infused olive oil and golden raisins. Yum!

CONTACT: GOYEAST.CO.UK / +44 (0)78 4037 8175 My NI — Year of Food & Drink — 2016 Local Artisan Producers 75

Dart Mountain Cheese We’re so excited to see another They want the range to reflect the artisan cheese producer in Northern landscape of the area. They live just Ireland. Dart Mountain Cheese below the peaks of Dart Mountain belongs to the Tamnagh Foods and Sawel Mountain, both visible group based in the Sperrins area of from their dairy. Every single cheese County Londonderry. Established in is produced using traditional June 2011, they have been quietly methods with a dedication to developing their cheese range and hygiene, quality and flavour. It’s since June 2014 have released all made on site at the purpose- their first four cheeses: Sperrin built facility, where they also make Blue; Dart Mt. Dusk; Kilcreen; granolas, chutneys and relishes and Banagher Bold. under the Tamnagh Food brands.

They have worked together with They are committed to the principles Northbound Brewery in Derry/ of artisan production – carefully Londonderry, another Food NI producing food with the minimum member and Great Taste Award use of machines to maximise the Winner to create Northern Ireland’s natural flavours of the food. only washed ale cheese Banagher Bold, using their No. 26 Pale Ale. They are also committed to the Their long aged Tirkeeran Cheese, environment – sourcing locally is eagerly awaited. to keep food miles down, ensure traceability and recycle to minimise waste.

CONTACT: DARTMOUNTAINCHEESE.COM / +44 (0)77 7958 0542 My NI — Year of Food & Drink — 2016 77

Delectable Drinks Northern Ireland is at the forefront of the artisan drinks renaissance. We have to raise a glass to our fantastic brewers and distillers, from Shortcross Gin to Armagh Cider Company; they have all mastered the art of quenching a thirst. Here are just a few of the superb craft ciders and ales, exquisite gins and wonderful teas that are now available. And we’ve included a few delicious ways to enjoy them too.

A round of our local drinks… My NI — Year of Food & Drink — 2016 Delectable Drinks 79

Pokertree Brewing Company Owner Darren Nugent travelled batches. Every brew is open extensively but when he came fermented and bottle conditioned back to County Tyrone he always in the traditional way. They use missed the choice of beers that only natural ingredients and are existed elsewhere. He wanted a vegan friendly. local beer of which he could be proud, one with a bit of devilment. Darren’s mission in life is to banish He couldn’t find it. So he decided beer blandness forever. He’s well to make it himself. on the way!

The brewery is named after a Ginger Warmer famous local legend from the village of Carrickmore where the Ingredients brewery is located. It is said that — 100ml Pokertree Ginger Beer on certain nights when the moon — 25ml Papas Mineral Company is bright the devil can be found Clove Cordial playing cards under the branches — 50ml dark rum of an old tree. Passers-by — 25ml lime juice challenge him to a game and if — 10ml sugar syrup they win their wish is granted, but if they lose their soul will be Method lost forever. Add all the ingredients into a pre-chilled glass, stir until well All the craft beer products at mixed, top with the ice, garnish Pokertree are handcrafted in small with a lime wheel. Enjoy!

CONTACT: POKERTREEBREWING.CO.UK / +44 (0)28 8076 1923 RECIPE: GARY MORAN (BAR MANAGER AT BREWBOT, BELFAST) My NI — Year of Food & Drink — 2016 Delectable Drinks 81

Northbound Brewery Northbound Brewery hails from Northbound beer bottles are 500ml Derry/Londonderry. The name as they want the consumer to pour Sugar Syrup Ingredients refers to returning emigrants from the beers and savour them. They — 3 scoops of Suki Earl Grey Blue Australia as the owners, David and believe we use all of our senses Flower Loose Tea Martina Rogers, returned from when tasting a beer and our — 1 cup of boiling water Australia in 2010 to the north-west senses are best used when the — 2 cups of caster sugar of Ireland. The company strapline on beer is poured for sight, smell the label reads ‘contains only water, and taste. Make a very strong cup of Earl Grey malt, hops, yeast and knowledge’, tea, let it steep for 5-7 minutes. highlighting their passion for a Mr E Gray Strain the leaves from the liquid natural product. The word ‘knowledge’ and add the caster sugar to the tea refers to Master Brewer David Main Ingredients and stir until dissolved. Let cool Rogers, who has been conferred a — 35ml Shortcross Gin and bottle. This will keep for up to masters in brewing by the Institute — 15ml Triple Sec a week in the fridge. of Brewing and Distilling, a rare — 25ml lime juice recognition only bestowed upon a — 25ml Suki Tea Earl Grey Blue Flower dozen people globally each year. Sugar Syrup (see opposite) — 100ml Northbound #26 Pale Ale (Top Up)

Add all the ingredients to a cocktail shaker with ice. Shake hard for 10 seconds. Top up with the pale ale. Strain over the ice into a glass and garnish with an orange twist.

CONTACT: NORTHBOUNDBREWERY.COM / +44 (0)75121 98686 My NI — Year of Food & Drink — 2016 Delectable Drinks 83

Long Meadow Cider A family run business established Pork Chops with Long Meadow remaining oil and butter in the in January 2012, Long Meadow Cider Sauce frying pan over a medium heat. was the result of an ambitious Serves 2 diversification programme. All their Place the chops in the pan along with products are 100% natural with Ingredients the wedges of apple and fry for no concentrates, artificial colours — 2 pork loin chops (preferably free 2-3 minutes, or until golden-brown or ingredients added. range with the bone) underneath. Turn the chops and — 2 tbsp olive/rapeseed oil apple wedges over and cook for Father and son Pat and Peter — sea salt and freshly ground black another 2-3 minutes. Mc Keever work together all year pepper round to produce the perfect apples — knob of butter Add the sage leaves, fry for another for their apple-icious drink. For — 1 eating apple, cored and cut 1-2 minutes, then increase the three generations the Mc Keever into wedges heat to high. Pour in the cider and men have been tending to the farm — 4 fresh sage leaves, chopped boil for a minute or two to reduce at Long Meadow, growing and — 100ml (4fl oz) Long Meadow Cider slightly, then pour in the cream and producing a variety of apples — 2 tbsp double cream boil for one more minute, or until including Bramleys, Sweet Keadys the sauce thickens slightly and the and Golden Delicious. Method pork is cooked through. Rub half of the oil into the chops and Their motto is: From plant to season with sea salt and freshly Set aside to rest for a few minutes pour – the perfect drink. ground black pepper. Heat the before serving with mashed potato and a green vegetable - obviously cider is the thing to drink with this!

CONTACT: LONGMEADOWCIDER.COM / +44 (0)28 3833 9797 RECIPE: BARBARA COLLINS FOOD WRITER My NI — Year of Food & Drink — 2016 Delectable Drinks 85

Armagh Cider Company The Troughton family always felt company in Northern Ireland, Sticky Carson’s Cider Ribs it was a great shame that County Armagh Cider Company has led Armagh, the home of the apple the way since its inception. Ingredients business in Northern Ireland, was — 2 baby back ribs the only apple growing area in the All processes ‘from blossom to — 1 tsp ground coriander UK without its own cider producers bottle’ are carried out on their — 1 tsp salt and they are delighted to have led own farm where tours are now — black pepper the way in righting that situation. available by appointment. — 200ml Carson’s Cider With ciders, apple juice and cider Their original, award-winning or AJ Pure Apple Juice vinegars, they can offer consumers Carsons Crisp and Maddens authentic, hand crafted, completely Mellow ciders are made using Method natural, apple products with predominantly the Armagh Place the ribs on a roasting tray. genuine provenance and heritage Bramley Apple, PGI and Sprinkle over the coriander and behind them that also deliver on proudly display the PGI salt and a good dusting of fresh quality and taste. logo to confirm this. black pepper. Pour the cider or apple juice into the bottom of The Armagh Cider Company was the tray and cover with foil. established in 2005 on the family Remove from the oven and rest. farm at Ballinteggart outside Portadown in County Armagh – Place in an 180ºC oven for 1 hour the orchard county of Ireland, 30 minutes. where the family have been growing apples since 1898. The first commercial craft cider

CONTACT: ARMAGHCIDER.COM / +44 (0)28 3833 4268 RECIPE: PAULA MC INTYRE CHEF AND FOOD COMMENTATOR My NI — Year of Food & Drink — 2016 Delectable Drinks 87

Hercules Brewing Company In February 2014 Hercules Brewing The re-born Hercules Brewing would have been available in Company became the first craft Company uses some of the old Belfast back in the mid-1800s. brewery to open in Belfast for almost traditions of brewing to create It has a soft delicate floral bouquet 160 years. Its aim was simple, to a small batch brew lager called with rich caramels and a fruity restore the heritage of the city as Yardsman. The small batch brews front palate with a dry full bodied the leading powerhouse in brewing are created with the best of local citrus finish. as it was in the 1800s. The brewery, ingredients and filtered through which originally operated in Hercules Irish linen. In December 2015 Yardsman Street in Belfast between 1845 and Original Draught Stout was launched, 1855, was widely believed to be the Yardsman pays homage to the the fourth product in the brewery’s earliest brewery in the city. great men who worked in the portfolio which is catapulting mills, the yards and factories. production to more than one million For periods in the 18th and early 19th The men who were proud to serve bottles, three times more than centuries, Belfast was the biggest apprenticeships and perfect their when it first started. The portfolio exporting port on the island and craft. The good men who valued now includes Yardsman Lager, indeed the second biggest in the people above possessions. Pale Ale, IPA and Draught Stout. British Isles. This was primarily down to the indigenous industries Hercules has also created an original of linen making, rope making, ship Belfast Pale Ale. This recipe is building, distilling and brewing. reflective of the beer style that

CONTACT: YARDSMANLAGER.COM / +44 (0)28 9073 2206 My NI — Year of Food & Drink — 2016 Delectable Drinks 89

Jawbox Belfast Dry Gin Gerry White, manager of the John Gerry says that the gin has a Hewitt bar in Belfast, unveiled juniper berry profile and a more Ireland’s first ‘single estate gin’ classical flavour than some of in 2016. Gerry is working with the other small-batch varieties County Down’s Echinville Distillery, currently on the market. A veteran located in Kircubbin, to produce of the pub trade in Northern the top-end classic gin which has Ireland for 30 years, he’s been at been in the making for three years. the helm of the award-winning And everything, including the John Hewitt bar on Donegall Victorian-style medicine bottle, Street for the last 10 years. branding, history, and recipe, has its heart firmly in Belfast. There was a time when the front door was left unlocked, when the kitchen was the scullery and in the tiny scullery stood the Belfast sink. Clothes and dishes and weans got washed there. A lot of craic was heard around a Jawbox sink and it still is.

CONTACT: ECHLINVILLE.COM / +44 (0)28 4273 8597 My NI — Year of Food & Drink — 2016 Delectable Drinks 91

Shortcross Gin

Shortcross Gin is Northern Ireland’s mostly of high-shine copper which to 300 bottles at a time. The name Brunel’s Signature cocktail first premium craft gin, distilled busy co-owner David hasn’t time Shortcross comes from Crossgar 'The Kingdom' with pride at Rademon Estate to polish yet. itself and refers to the crossroads Distillery in Crossgar, County Down. in the village. Ingredients Their small batch philosophy They mixed their home-grown — 35ml Shortcross Gin ensures that every aspect of the gin botanicals with imported juniper, The bottling and labelling have been — 25ml elderflower liqueur meets their exacting vision. From coriander, lemon, orange, cassia crafted and perfected by hand. — 35ml freshly squeezed lime juice foraging in the surrounding country (cinnamon) and Rademon spring Thick parchment paper is used for — 15ml sugar syrup estate for botanicals, to labelling, water from their own well, added the labels and the brand stamp — dash of peach bitters signing and wax dipping every a wheat spirit base, and after comes from a rough-edged copper bottle – everything is crafted and much experimentation, produced coin from King Henry III’s Dublin Method perfected by hand. A classical gin, Shortcross Premium Gin, the first mint – the couple has one framed All ingredients together – shake, with a unique twist; best described craft tipple of its kind to be made and hanging in the distillery. Ever shake, shake! Double strain into as floral meadow, wild berries and in Northern Ireland. The coriander fastidious, they took their time in a chilled Martini glass. Garnish grassy notes, it’s smooth with an and cinnamon give it a nice choosing the stubby bottle, which with a fresh lime wedge. exceptionally long finish. bouquet and spice and the smell harks back to the Middle Ages. of wild clover really reflects the They laid down their first malt Husband and wife team David and forest environment here. whiskey in the summer of 2015 Fiona Boyd-Armstrong’s enormous which will be ready in August 2018. bespoke still is like something out At 46%, it is definitely to be sipped, of Doc’s lab in Back to the Future, not gulped. Gordon’s Gin, for example, but much less likely to blow up – sits at the UK minimum alcohol unless the alcohol vapour is left level of 37.5%. The US minimum is unattended! A huge contraption a whopping 48%. Lovingly made with a swan’s neck funnel and tall from start to finish, Shortcross Gin is ‘enrichment’ columns, it’s made produced in small batches of 200

CONTACT: SHORTCROSSGIN.COM / +44 (0)28 4483 0001 RECIPE: BRUNEL’S RESTAURANT, NEWCASTLE My NI — Year of Food & Drink — 2016 Delectable Drinks 93

Hughes Craft Distillery Hughes Craft Distillery is a family RubyBlue Bloody Mary business based in County Antrim run by husband and wife team Stuart Ingredients and Barbara Hughes. They are a — 150ml tomato juice small batch producer, specialising — 25ml RubyBlue Chilli Pepper Liqueur in hand crafted and natural spirits. — 35ml RubyBlue Vodka — 5ml fresh lemon juice RubyBlue whole fruit liqueurs offer a — celery, salt & cracked black pepper choice of cranberry, wild blueberry, — splash of Worcestershire Sauce blackcurrant (Irish cassis) and chili pepper. They taste like fruit Method because they are made with fruit. Shake with ice and serve with They can be sipped, mixed or added a stalk of celery to garnish. to Champagne or Prosecco or used to make a favourite cocktail taste even better. They make fabulous martinis too. RubyBlue Premium Vodka is distilled from potatoes for purity and flavour.

CONTACT: HUGHESCRAFTDISTILLERY.COM / +44 (0)77 8011 7743 My NI — Year of Food & Drink — 2016 Delectable Drinks 95

Walled City Brewery It’s beer, Jim, but not as we know it! May 2015. Interestingly, early Craft beer to be precise - brewed on Victorian maps show a brewery Ebrington Square to be consumed adjacent to Ebrington. on Ebrington Square. The Walled City Brewery is the first commercial The ethos behind the business is business to open its doors on the to provide both locals and tourists historic former army base and is with a ‘taste of the North West’ already creating a buzz as the go-to through crafting local, authentic, spot for a night out on the town. premium quality, flavoursome But to be clear, it’s not a pub, nor a beer. James’ wife Louise has restaurant. It is a fully operational developed a range of tapas-style brewery where discerning customers food to complement the beer. can consume the product.

Owner James Huey, a qualified diploma brewer, realised he had two passions in life – craft beer and the city of Derry~Londonderry - so he set off on an extraordinary journey to build the first craft brewery in the city centre for over 100 years. 496 days after writing down his vision, James and his wife Louise opened the Walled City Brewery on 15th

CONTACT: WALLEDCITYBREWERY.COM / +44 (0)28 7134 3336 Image courtesy of Walled City Brewery My NI — Year of Food & Drink — 2016 Delectable Drinks 97

“The blending room smells divine! As I wander amongst the gigantic parcels of tea my nostrils Suki Tea are alerted by fleeting aromas be they spicy, citrus or mint.”

BITE MAGAZINE Suki Tea was set up in 2005 by now they are supplying so many award-winning natural loose leaf Annie Rooney and Oscar Woolley, discerning establishments in teas and pyramid teabags to cafes, long-term friends with a passion Belfast that they feel they have restaurants, shops, delis, spas, health for high quality and intriguing lots of teahouses!). food stores and hotels throughout blends of tea. Launched with the Europe. They even have an iconic aim of providing their customers Their signature tea is the Belfast teapot which doesn’t drip. with the finest loose leaf tea, Brew, which has its antecedents in herbal infusions and fruit blends Irish Breakfast Tea, first brewed from around the world, the pair during the city’s shipbuilding boom made ethical sourcing their priority of the late 19th century. Simple and whilst delivering a quality and strong, sourced from two single fresh product. Suki’s mantra is, estate Fairtrade gardens, this ‘tea as it should be’ and they offer blend of Assam and Tanzanian tea some of the tastiest and healthiest has proved a big favourite locally. teas on the market today. Their award-winning range is Suki Teahouse Ltd began by exported as far as Japan and Norway, operating out of a stall in St George’s with blends including Apple Loves Market (they’re still there) to test Mint, Earl Grey Blue Flower and a what demand was out there for plethora of rare white and green teas. good quality loose leaf tea. The dream was to open Belfast’s first Striving for ethical perfection, in teahouse but soon they were selling 2013 they were the first company so much tea wholesale around in the UK to launch triple certified Belfast and beyond that the idea teas – Fairtrade, Organic and of a teahouse was shelved (though Rainforest Alliance. They sell

CONTACT: SUKI-TEA.COM / +44 (0)28 9033 0938 My NI — Year of Food & Drink — 2016 Delectable Drinks 99

S.D. Bells Tea Ireland’s oldest independent tea from supplies for three weeks. Their main house tea, the ‘Natural importers & coffee roasters, S.D A pilot named Denys Gillam Leaf’ blend remains their most Bells have been importing the responded to the government’s popular, a subtle flavour that works world’s finest teas and coffees to plea for assistance and S.D.Bell & Co well in Belfast’s relatively soft water. Belfast since 1887. They have a rich prepared a consignment of history and plenty of stories to tell, essentials for the stranded people Given the Belfast love of a good but there are still some interesting of Rathlin. Denys was later brew it shouldn’t come as a surprise facts that you may not know! awarded the Air Force Cross and that the city has played such an S.D. Bell took great pride in being important role in the development They did not begin as a tea and part of the rescue! of tea drinking. coffee emporium but as a family grocers and tea merchant. Samuel Quality tea and coffee has always It was in 1877 that local man Samuel David Bell’s son, Samuel Robert been at the forefront of their Davidson patented his famous Bell, became the second generation business values, regardless of the Sirocco tea drying machinery, which of the family to run the company. cost. In fact, an early advertising would revolutionise tea drinking He would use his motorcycle strap-line of the company was around the world and is still used and sidecar to deliver tea to ‘Good Tea Goes Farther’. by the tea industry today. his retail customers. They are massive jazz fans and In 1938, torrential rain and have taken it upon themselves to persistent gale force winds resulted nurture the local jazz scene in in the inhabitants of Rathlin Island, Belfast with their Java Jive Jazz off the Antrim coast, being cut off Brunch every Sunday.

CONTACT: SDBELLSTEACOFFEE.COM / +44 (0)28 9047 1774 My NI — Year of Food & Drink — 2016 Delectable Drinks 101

There’s a craft beer Boundary Brewing revolution going on at the moment and we are only It seems the public has a growing Sticky Stout and Treacle and beat the mixture. Continue to on the crest of a wave. thirst when it comes to beer in Brownies beat the mixture until smooth, Northern Ireland - judging by the Serves 12 / prepare in 15 minutes gradually adding the remainder success of one Belfast man’s of the liquid. crowd-funded brewing venture. Brownie Matthew Dick offered the public a — 100g Abernethy Butter Pour the mixture into a lined chance to own a stake in Boundary — 225g black treacle 7”/18cm square tin and bake in Brewing - and within days, he’d — 150ml Boundary Brewing Stout a pre-heated oven at 150˚C for already exceeded his initial target. — 225g plain flour 35-40 minutes. — 50g dark brown sugar Matthew’s interest in brewing — 50g cocoa powder Salted caramel and stout glaze came about after a five-year stint — 1 tsp of mixed spice — 1 jar of En Place Salted Caramel (100g) living in the US - as well as several — 1 tsp bicarbonate of soda — 1 tbsp black treacle trips to Belgium. “Boundary is going — 2 eggs — 150ml Boundary Brewing Stout to produce beers inspired by the US — sea salt flakes and Belgium - offering something In a pan on medium heat, warm different into the market in Northern the butter, black treacle and sugar Melt the salted caramel in a pan, Ireland,” he says. to dissolve. Add the beer to the add the treacle and sugar and heat warmed butter, treacle and sugar to dissolve the sugar. Add the beer and remove from the heat, stirring to the pan and hold at a medium to mix well. heat, simmering to reduce to a sticky glaze. Sift the flour, bicarbonate of soda and cocoa into a mixing bowl. Spread the glaze over the brownies Add the eggs and half of the beer, and sprinkle with salt flakes. warmed butter, treacle and sugar

CONTACT: BOUNDARYBREWING.COOP RECIPE: SCULLERY-MADE.COM My NI — Year of Food & Drink — 2016 Delectable Drinks 103

“Winning a Great Taste Award is a vote of confidence from people passionate about great Whitewater produce and lets our company know we are Brewery doing something right.” BERNARD SLOAN, MANAGING Established in 1996, Whitewater DIRECTOR OF WHITEWATER BREWERY is Northern Ireland’s largest microbrewery. Situated amidst the spectacular scenery of the Mountains of Mourne, their aim is to produce quality handcrafted beers made from the finest ingredients with no additives. They produce a fine selection of cask beers, a lager in keg and three bottled beers.

A string of awards followed, including their Belfast Lager and Belfast Ale winning gold stars in the Great Taste Awards 2015, ‘Top Lager’ at the 2013 Irish Quality Food & Drink Awards and their newest IPA ‘Maggies Leap’ taking a bronze in the International Beer Challenge 2015.

They make sure to use only the finest ingredients in their range of ales, lager and stout. Once you taste them, you’ll be hooked.

CONTACT: WHITEWATERBREWERY.COM / +44 (0)28 4176 9449 My NI — Year of Food & Drink — 2016 105

Sweets and Snacks Northern Ireland is famous for its delicious sweets and treats, and a new generation of producers are taking that reputation to a new level. Traditional ice-cream makers, talented chocolatiers and tempting sweet-makers, all passionate about what they do, using the finest ingredients, locally sourced where possible, to create mouth-watering delicacies. Treat yourself to Glastry Farm or Morelli's Ice- Cream, give into moreish Tayto crisps or satisfy your chocolate cravings with a Co Couture masterclass.

Indulge in the sweet side of Northern Ireland… My NI — Year of Food & Drink — 2016 Sweets and Snacks 107

NearyNogs Newry based Neary Nogs is a family thing under the sun. Dot was run company that specialises in granted her mother’s chocolate fantastically flavoursome fudges fudge recipe and they made lots and deliciously different artisan of jars of chocolate fudge and chocolates. Dot Neary and her family peanut butter fudge. first discovered their exceptional talent for chocolatiering when they The flavours kindly offered to whip up some Pistachio, Orange, Basil & tasty treats for a charity fundraiser Poppyseed, Espresso & Raw a few years back. Overwhelmed Cacao, Chai & Raw Cacao, by the amazing response their Cardamom & Clove, Chilli & chocolates received, the Neary’s Raw Cacao, Lemon & Green Tea, have been in production ever since. Toasted Walnut, Lime & Coconut, Ginger & Raw Cacao, Cranberry One day their oldest daughter Erin & Orange, Matcha, Sea Salt & decided to fly the nest and do some Chocolate and White Chocolate. charitable work in India, so the family rallied around her and helped organise a fundraiser. Dot thought – we should up the stakes and make something for the people to take away. She remembered her grandparents and even her own mother baking every sweet

CONTACT: NEARYNOGS.COM / +44 (0)79 7431 3238 My NI — Year of Food & Drink — 2016 Sweets and Snacks 109

Tayto Tayto Castle in the Ulster countryside In 1955 the castle was in need of is where the terrific Tayto crisps are repair and was bought by a visionary made. The castle is over 500 years local businessman, Thomas old and was originally the home of Hutchinson. In 1956 he had the the O’Hanlon clan, one of the clever idea to make a new potato mightiest and most powerful clans product called crisps and started in all of Ireland. making Tayto crisps, creating one of the world’s best loved brands In 1619 King James I of England of crisps and snacks. confiscated the castle from the O’Hanlon’s because they took part An enduring feature of Tayto has in a rebellion against Hugh O’Neill been Mr Tayto, the brand’s lovable in County Tyrone. The castle was mascot. He’s a well-known and given to Sir Oliver St. John, the Lord well-loved face across Northern Lieutenant of Ireland. Ireland and has been all over the world promoting Tayto and The O’Hanlon’s decided to try to starring in many of his own recapture the castle during the advertisements. The word spread rising of 1641 and Sir Oliver St. John about the terrific Tayto taste and was shot through the head with a soon all sorts of great stuff was bullet while directing the castle’s being made. defence. In the raging battle that ensued, the castle and the nearby In 1964 Tayto became one of the church were burnt and destroyed. first companies to sell different The ruins of the property then flavours of crisps with Smoky passed into the hands of other Bacon and Prawn Cocktail being families and became the home of the two of the most popular. Duke of Manchester in the 1800’s.

CONTACT: TAYTO.COM / +44 (0)28 3884 0249 My NI — Year of Food & Drink — 2016 Sweets and Snacks 111

Co Couture Deirdre McCanny, the brains and talent behind Co Couture, has trained and learnt her craft from some of the best chocolatiers in the world. After mastering her art, Deirdre made the decision to come home to Belfast and create what has become a very successful and award-winning chocolate shop.

Every month Deirdre runs a number of chocolate masterclass workshops. During these workshops Deirdre and her team aim to awaken the inner chocolatier in participants and teach them the art of fine “As you descend the steps your chocolate making. senses are aware of a heavenly chocolate scent. When you open the door of Co Couture you’re enveloped by a warm silky chocolate aroma. This is a hidden Belfast gem.”

TRIPADVISOR

CONTACT: COCOUTURE.CO.UK / +44 (0)78 8889 9647 My NI — Year of Food & Drink — 2016 Sweets and Snacks 113

Fifteens

This traditional Northern Irish Method treat gets its name from the fact Chop up the marshmallows and you need 15 of the main ingredients glace cherries into bite-size chunks. to make them. If you were born or Break up the digestive biscuits raised in Northern Ireland, this (not into dust, leave a little texture). recipe will have been handed down Place all of these ingredients into to you. Everyone here knows how a mixing bowl, and combine to make fifteens. They are a proper together with the condensed milk. Northern Irish staple traybake, found in bakeries, at baptisms, Scatter the desiccated coconut onto funerals and coffee mornings. a large rectangle of greaseproof paper. Turn the marshmallow Ingredients mixture onto the greaseproof — 2 handfuls of desiccated coconut paper and then roll into a sausage — 160mls of condensed milk shape, using the greaseproof — 15 glace cherries paper to help. The outside of the — 15 marshmallows sausage will be covered in coconut. — 15 digestive biscuits Chill in the fridge for a couple of hours. Slice into rounds using a serrated knife and place these into bun cases. My NI — Year of Food & Drink — 2016 Sweets and Snacks 115

“Traditionally, the yellowman makers, who jealously guarded treasured family recipes, arrived Yellowman at the Ould Lammas Fair carrying huge rocks of the pale toffee… set up their stall, hammered off golden nuggets of yellowman and packed them into paper Yellowman has historical connections All sorts of things are sold at the cornets for the throngs of to Lammas Fairs in Ireland. A pale Ould Lammas Fair, which attracts children who eagerly handed yellow Irish toffee, crunchy and thousands of visitors - but the over their saved pennies.” bubbly, Yellowman is easy to make most popular stalls are sure to be as a sweet treat. the ones selling yellowman and REGINA SEXTON, ‘A LITTLE another, very different, traditional HISTORY OF IRISH FOOD’, 1998. The crunchy sweet is unique to food that’s always been sold at the Northern Ireland and - although it is fair, the sea vegetable dulse, or also found on stalls at other country dillisk (Rhodymenia palmate). fairs and, nowadays, in the shops - this traditional toffee-like sweet A famous maker of yellowman was is firmly associated with the Ould Dick Murray, of Lurgan who, it is Lammas Fair, which is held at said, sometimes put a ha’penny or Ballycastle, County Antrim, two into it in its liquid state, and Method in late August, marking the whoever found it could return it to Melt the butter. Add the vinegar, end of the summer. him in exchange for more of his treacle, syrup and sugar. Stir until it yellowman which, he claimed, has melted, then bring to the boil. The fair dates back to the 17th ‘cured all diseases’. century and is connected with the Boil hard until a strand ‘cracks’ when harvest festivals of Lughnasa, held Ingredients tested in a saucer of cold water. earlier in the month throughout — l00g butter Remove from the heat. Stir in the Scotland and the Isle of Man as — 2 tbsp vinegar soda. When it foams up, stir again. well as Ireland. — 225g treacle — 225g golden syrup Pour into a greased tin. Mark into — 450g demerara sugar squares when cool. Store in an — ½ tsp baking soda airtight tin when absolutely cold.

RECIPE: FLORENCE IRWIN (THE COOKIN WOMAN) My NI — Year of Food & Drink — 2016 Sweets and Snacks 117

“Best ice cream in Ireland, and I would go as far as to say the best in Canada as well. I’ve tried it all.”

Glastry Farm SUZIE FROM ALBERTA, CANADA Ice Cream Located in the heart of County Down, means the company can cater for For the meringue Spoon two tablespoons of the in the small townland of Kircubbin, the individual, creating one-off — 3 free-range egg whites rhubarb on top of the toasted, Glastry Farm Ice Cream is truly exclusive flavours for special menus. — 175g/6oz caster sugar sugared bread. Top with the homemade. Will Taylor and his — pinch ground mixed spice ice cream. family have been producing this Baked Alaska with Rhubarb — pinch ground black peppercorns decadent range of ice creams since — lime wedges, to garnish For the meringue, whisk the egg 2007, excelling over the years. For the Baked Alaska whites until stiff peaks form when — 15g/½oz butter Method the whisk is removed. Gradually What makes Glastry Farm Ice — 1 slice bread, cut into a 15cm For the baked Alaska, melt the butter add the sugar, one spoonful at Cream different? Well it’s the cows / 6in circle in a frying pan, add the bread and a time, whisking constantly, until of course. Only the most premium — 2 tsp icing sugar fry until golden. Dust the fried bread it is all incorporated and the milk produced from the Taylor’s with icing sugar on both sides and mixture is stiff and glossy. pedigree herd is used to produce For the poached rhubarb fry once more for 30 seconds on this luxury range of ice cream. You — 2 sticks rhubarb, chopped each side. Transfer onto a serving Stir in the mixed spice and black won’t find any artificial additives, — 30g/1oz butter plate and leave to cool. pepper. Spoon the meringue mixture stabilisers or ingredients — 4 tbsp caster sugar into a piping bag and pipe all over throughout the Glastry Farm range. — 1 vanilla pod, split For the poached rhubarb, put the the ice cream to completely cover. — dash brandy chopped rhubarb, butter, sugar, Will Taylor and his family aim to — 200ml/7fl oz Glastry Farm vanilla pod and brandy into a small Using a mini-blowtorch, scald the supply both retailers and consumers Vanilla Ice Cream saucepan. Bring to the boil, then outside of the meringue until it is with a quality of ice cream above reduce the heat to gently poach slightly golden all over. Arrange all others. The range is batch the rhubarb until it has softened. the rest of the poached rhubarb produced in the family’s converted Add more sugar if the rhubarb is around the edges of the plate and milking parlour. Being batch produced too sharp. Set aside to cool. serve, garnished with lime wedges.

CONTACT: GLASTRYFARM.COM / +44 (0)28 4273 8671 RECIPE: PAUL RANKIN My NI — Year of Food & Drink — 2016 Sweets and Snacks 119

Morelli’s Ice Cream Peter Morelli was one of nine brothers By 1914 Peter met and fell in love with In 2012 they secured two first prizes Ice Cream Sundae who left their Italian homeland in a local woman, Annie Dymond, and in the UK National Ice Cream Awards the early 1900’s in search of work. after getting married, he decided for their Double Cream Vanilla Ice — 1 punnet of raspberries Peter learnt the art of glass blowing to expand the business, opening Cream and in March of that year — a little icing sugar in Paris and later settled in London. cafes in Portrush and Portstewart. they also scooped the prestigious — 1 peach sliced His brother Joe ventured further Peter and Annie didn’t have any Champion of Champions Shield at — Morelli’s Vanilla Ice Cream north and after landing in Greenock, children of their own so they called a special ceremony in London. Their Scotland crossed the sea to Ireland upon their nephew, Angelo, to family story of hardship, emigration, Method and established a cafe in Ballymena, come from Italy and help them run romance and family separation has Blitz half a punnet of raspberries County Antrim. the shops. Now, four generations been well documented. They are (about 150g) in a blender with a later, the Morelli family-owned ice extremely proud of their humble little icing sugar. Slice a peach and With business being good, Peter cream parlours are an institution in beginnings, from Peter’s little cafe on divide it between two tall glasses, answered Joe’s call for help and later Northern Ireland and continue to the cobbled streets of Coleraine into layering it with remaining whole in 1911, with his brother’s guidance, trade successfully on the beautiful what is now Ireland’s most famous berries, scoops of vanilla ice cream he opened his own cafe in Coleraine. Causeway Coastal Route. and recognisable Italian ice cream. and raspberry sauce. Peter’s cafe in the town’s Stone Row quickly became a popular Whilst the English branch of the meeting place for locals. He family have been busy expanding became renowned for his fish and the Morelli brand in locations across chips and in the summer months the world, the Northern Ireland would make homemade ice cream branch have been busy establishing using a recipe that was passed Morelli’s Ice Cream across Ireland. down by his father Barbato. When Having celebrated their centenary the sun was shining, Peter would in 2011, they now operate scoop push his ice cream cart to the franchises throughout the country nearby coastal resorts of Portrush, and their retail packs of ice cream Portstewart and Castlerock, where are available in leading retail outlets, locals and visitors developed right across Ireland. quite a taste for his frozen treat.

CONTACT: MORELLISICES.COM / +44 (0)28 7035 7155 My NI — Year of Food & Drink — 2016 Sweets and Snacks 121

“For anyone who loves sweets this is an unbelievable experience. From our trip Aunt Sandra’s to Belfast this was our kids’ highlight. Uncle Jim was Candy Factory great and the kids loved the presentation. The quiz was Way back in the 1940s, a little boy Sandra came to work with her great and the kids loved seeing lived close to a giant candy factory two nephews and very quickly sweets made in front of their and every day he passed the large she decided to open a shop on the eyes. Highly recommend for gates and picked up the smell of Castlereagh Road, Belfast. Aunt kids of all ages.” the clove rock, brandy balls and Sandra’s was born! Nephews David chocolate macaroons. This little and Jim Moore have changed a lot JOHN, USA boy was Willy Dunne and this was over the years but still make all of when he decided he wanted to their candy and fudge by hand make sweets. (saying no to the multiples and large supermarkets). Their Willy became a master candy maker customers are their strength. in that very factory and all was good They now have visitors from both until he had an accident, losing three around the corner and around the fingers! Willy never returned and world, plus visits from schools, decided to open his own shop in women’s groups, children’s groups Belfast’s Albertbridge Road. He then and senior citizens. Add to this opened a second in Templemore birthday parties, candy making Avenue, Belfast. Everything went demonstrations, chocolate well but he needed help. workshops, chocolate road shows and much, much more! Sandra worked with Willy for over 30 years, serving the customers and dealing with the orders while Willy made the products. As time went on, Willy got older and Sandra started making the products.

CONTACT: AUNTSANDRAS.COM / +44 (0)28 9073 2868 My NI — Year of Food & Drink — 2016 Sweets and Snacks 123 Eleanor Craig’s Homemade Butter Fudge A home-based, family-run business, in the ‘Business In The Community’ Eleanor Craig’s specialise in the awards hosted at the Waterfront manufacture of hand made butter Hall, Belfast, in June 2011. fudge in a variety of unique flavours. Located in Ballycarry, County Antrim, Their recipe for butter fudge has been close to the world famous Glens of in the family for many generations. Antrim, their fudge has been enjoyed It has never been altered, nor by the locals for many generations. changed in any way from one Eleanor Craig’s Homemade Butter generation to the next – it never had Fudge is the perfect treat for any to be! The secret to Eleanor Craig’s occasion, from wedding receptions delicious fudge lies within the to corporate events. subtle blend of traditional, quality ingredients brought together in Recognition for the success of a closely guarded secret recipe. their fudge business has not been restricted to the folk of Antrim and Even UTV’s ‘Lesser Spotted Ulster’ they received many compliments presenter Joe Mahan could not from their loyal customer base. In extract the secret of the fudge September 2009 their business was from the family during a televised shortlisted in the Belfast Media’s episode of the programme. Group Top 50 businesses in Northern Ireland. This prestigious event was hosted in the Stormont buildings in Belfast, a great honour for the company. They also featured

CONTACT: CRAIGSFUDGE.COM / +44 (0)77 3466 1759 My NI — Year of Food & Drink — 2016 Sweets and Snacks 125

Chocolate Manor

Chocolate Manor was established They also work with the catering in Geri Martin’s home kitchen in and hospitality industry to deliver Coleraine in November 2012, and unique chocolate pieces to soon her unique bespoke chocolate complement their desserts, for creations, including the ‘all special events, and personalised chocolate board’, captured the boxes for special guests. In imagination of local chocolate lovers. summer 2015 they re-launched In summer 2013, the business thechocolatemanor.com to received an Innovation Voucher include their ‘Bespoke Bar Builder’, “I entered the Food & Drink In a week we handcrafted 2200 from Invest NI and work began which allows customers to have their category of the Pitch@Palace printed chocolate discs and on developing a range of printed own personal message printed Entrepreneurship competition at presented them in a clear box – chocolates. The company moved onto the finest Belgian chocolate. the end of September. I was asked they will be given to each of the to new premises in April 2014 by The HRH Duke of York’s office 550 guests at the event. I have to expand the business further. the very next day to send samples been invited to attend, and for tasting, and we received to showcase my unique printed The range now includes a selection a tweet from his account two products at the event also.” of delicious and bespoke chocolate days later thanking us. creations for corporate clients, weddings, events and for use as We then discovered we had promotional gifts. In early 2015 they been selected as one of the 12 launched their range of printed food and drink suppliers for the chocolate bars for the retail sector, finale event which took place in with 10 quirky designs, and a bespoke November at St James’ Palace. service available for stockists also.

CONTACT: THECHOCOLATEMANOR.COM / +44 (0)79 1933 2843 My NI — Year of Food & Drink — 2016 127

Accommodation

From exquisite Georgian country houses in tranquil surroundings to luxury B&Bs on dramatic coastlines, Northern Ireland has a range of award-winning accommodation offering the finest locally sourced food and drink. Use your loaf and check in for more than a great night’s sleep; a delicious short break in Northern Ireland will make sure you really savour the place.

Save room for an appetising short break... My NI — Year of Food & Drink — 2016 Accommodation 129

Newforge House A five-star Georgian country house their doorstep include the multi- surrounded by beautiful gardens award winning Hannan Meats, and green fields, Newforge House in just five minutes away in Moira, County Armagh has won numerous who supply their beef. Grass fed, awards since it was opened by John traditional breeds like Shorthorn and Lou Mathers in May 2005. In and Hereford from Glenarm Estate the Irish Restaurant Awards alone are dry aged in Europe’s first it has won ‘Best Hotel Restaurant Himalayan salt chamber for in Ulster’ in 2014 and ‘Best Hotel up to 40 days, creating some Restaurant in County Armagh’ in of the finest beef in the world! 2011, 2012, 2013 and 2014. It is also a member of Ireland’s Blue Book Ireland is home to some of the John’s breakfast is an occasion and Historic Hotels of Europe. world’s best cheeses and Newforge in its own right. No wonder food offers an all-Irish cheese board with critic and writer Charles Campion Newforge House is renowned for homemade biscuits and chutney. described it as ‘One of the world’s its cuisine, not least its exquisite Their cheese selection includes great breakfasts… Everything is breakfasts, as awards such as Young Buck, made by Mike Thomson cooked to order. The smoked Good Food Ireland’s ‘Culinary of Newtownards, County Down. salmon that goes with the Haven of the Year’ and Georgina scrambled egg comes from Campbell’s ‘Best Country House As well as excellent wines, their Walter Ewing on Belfast’s Breakfast’ and ‘Irish Breakfast extensive drinks list features local Shankhill Road. The eggs come National Winner’ testify. ales and ciders and 18 gins from from the chickens in the orchard. around the world. These include the The award-winning sausages Offering an intimate dining superb Shortcross small-batch gin come from Madden the butcher. experience for guests and from Downpatrick. They also make The bacon comes from Moyallon… non-residents alike, John and Lou their own flavoured gins and vodkas Add good tea and charming are passionate about sourcing the using homegrown raspberries, service… Ulster may be the best local seasonal produce. The blackberries, damsons and sloes. breakfast capital of Europe.’ wide range of quality suppliers on

CONTACT: NEWFORGEHOUSE.COM / +44 (0)28 9261 1255 My NI — Year of Food & Drink — 2016 Accommodation 131

Blackwell House A warm welcome awaits visitors The owners are passionate about at this magnificent country house, cooking and are dedicated to nestled in the County Down providing the tastiest food using countryside near the historic, the best of local produce in season. award-winning village of Scarva. Guests are instantly at home at Run by the owners, Joyce and the dinner table, enjoying fine Steve, this tranquil country haven food and great cooking that uses has a sumptuous mixture of the best ingredients Northern contemporary furnishings and Ireland can offer. Their menus are handsome family antiques. These a mixture of wholesome traditional combine beautifully to create a family recipes handed down striking interior with a comfortable, through three generations (they homely feel. Guests can spend lazy still have Great Aunt Maggie’s old hours relaxing in the cosy sitting hand written cookery books!) and room, sinking into a comfy sofa food cooked with a modern twist with their favourite book or on their beloved Aga stove. popping a CD on and unwinding in front of a log fire in the winter. They use free-range eggs from their own hens together with award- Visitors can enjoy the peace and winning meat and vegetables tranquillity of the wonderful from local farmers to ensure that, garden from a quiet spot in the whatever the occasion, guests Garden Room – wherever they are provided with superb menus are, there’s an idyllic place to relax tailored to suit, with the emphasis and unwind in Blackwell House. on excellent food and very relaxed, private surroundings.

CONTACT: BLACKWELLHOUSE.CO.UK / +44 (0)28 3883 2752 My NI — Year of Food & Drink — 2016 Accommodation 133

Strandeen

Strandeen is a luxury award-winning The emphasis is on a unique five-star boutique bed and breakfast experience, incorporating excellent with stunning panoramic views over service, healthy living, diet and the Atlantic Ocean. It was recently wellness offered with genuine homely awarded ‘Best Bed and Breakfast’ hospitality. Using their extensive and ‘Best B&B Breakfast 2016 in knowledge of the local area the hosts Ireland’ by Georgina Campbell’s can suggest a range of activities Ireland-Guide. and entertainment to add to a guest’s stay. They work closely This typical beach house sits with a selection of local suppliers just above the bay overlooking and with their knowledge of food Portstewart Strand and is just and nutrition create wonderful, pre-packaged or chemical-laden or the traditional Irish breakfast, a short walk along a scenic cliff super-nutritious menus – visitors and have switched many of the using local farm produce, free-range path to the town centre with its will never run out of energy for usual ingredients to healthier and organic, when possible. fashionable restaurants, coffee a busy day ahead! alternatives without affecting bars and gift shops. the delicious flavours. As a rule they never add processed Dedicated to using only fresh salt, refined sugar or trans fats to Recently renovated and lovingly produce handpicked from a small Typical power-packed breakfast any food preparations. They restored, the accommodation selection of local suppliers, they choices are Bircher muesli, Chai meticulously plan their menus comprises five immaculately have a great understanding of the porridge and Nutri bullet smoothies, with a view to offering the best designed guest rooms decorated life-changing benefits of eating full of energy and goodness to set ingredients they can source and in a New England style with pale a pure, preferably organic diet. guests up for the day. They also always consider optimum health tones, wooden shutters, painted At all costs they steer away from provide the old favourites such as benefits as an outcome. furniture and nautical art work. anything heavily processed, scrambled eggs and smoked salmon

CONTACT: STRANDEEN.COM / +44 (0)28 7083 3872 My NI — Year of Food & Drink — 2016 Accommodation 135

Ardtara Country House It’s reassuring to know that Ardtara The Ardtara ethos is about Country House, near the County maximising the use of the land Londonderry town of Maghera, through foraging and growing has been named one of the five their own natural and sustainable best places to stay in Northern produce. They are on a quest to Ireland by the National Geographic use ingredients, textures and Traveler Magazine (USA) in its flavours that sing from the plate article, ‘The Best Places to Stay and push the boundaries so they in Britain and Ireland’. It is also are never predictable. a Fodor’s ‘Choice’ selection and an invited member of Ireland’s It’s no surprise then that their host prestigious Blue Book. of awards include The AA’s Four Star Gold Award and two AA Rosettes for As you might expect of a hotel owned the Restaurant to add to the 2015 by award-winning restaurateurs ‘Best Hotel Restaurant in Ulster’ (Browns of Derry), Ardtara has just award (Irish Restaurants Association) earned these head-of-class awards and Michelin guide listing. from the Restaurants Association of Ireland – ‘Best Hotel Restaurant in Ulster 2015’, ‘Best Emerging Cuisine in Ulster 2015’ and ‘Best Chef in County Derry 2015’.

CONTACT: ARDTARA.COM / +44 (0)28 7964 4490 My NI — Year of Food & Drink — 2016 Accommodation 137

Rayanne House Rayanne House is a multi-award McClelland is acclaimed for his winning five-star guesthouse and creative and imaginative menus. private dining restaurant just a few He personally sources and prepares minutes from Belfast City airport. each dish. Conor’s passion to create The unique property has stunning each delicious course is inspired by period features and offers beautiful the abundance and quality of local views of Belfast. produce. The Rayanne House experience is about relaxation, an Listed in the ‘Top 10 Best atmosphere of intimacy and the Restaurants in Ulster’ by Food and pleasures of superior cuisine. Among its many accolades Wine Magazine at the Restaurant are those from: of the Year Awards in 2011, 2012 Rayanne House’s Titanic Menu and 2013, Rayanne House was also is a recreation of the last menu “great food, great place nominated for the ‘Best Service in served in the first class restaurant and brilliant hospitality” Ireland’ award in 2013. on board the iconic ship. The JAY RAYNER world’s most famous ship, Titanic delights from the Edwardian era. MASTERCHEF FOOD CRITIC They host a variety of special events, was proudly designed and built in Dating back to 1886, Rayanne House including corporate functions, Belfast between 1909 and 1912. is the perfect setting for such a “Simply the best” birthdays, weddings, product Conor has meticulously recreated unique dining experience. The grand DELIA SMITH launches, business dining and the menu that was served to period decor reflects the ship’s TV CHEF family gatherings, catering for renowned passengers such as opulence and Rayanne House has a a minimum of 10 people and a Benjamin Guggenheim and Molly treasured print by esteemed artist “Best start to the day maximum of 36. With 25 years Brown. The menu is as sumptuous JW Carey that shows the Titanic in I have had!” cooking experience around the as you would expect, with nine Belfast Lough with Rayanne House EAMONN HOLMES world, chef and proprietor Conor lavish courses boasting gourmet in the background. BROADCASTER

CONTACT: RAYANNEHOUSE.COM / +44 (0)28 9042 5859 My NI — Year of Food & Drink — 2016 Accommodation 139

Willowbank House Willowbank House is a rural gem The owners pride themselves on that feels a world away from the the excellence of their Aga cooked urban hustle and bustle. Located on breakfasts, which offer a variety of the Bellevue Ring approximately local and homemade produce. The three miles from the historic island bacon, sausages, black pudding and town of Enniskillen, the purpose hams are sourced from the world built B&B sits on an elevated site famous butcher, Pat O’Doherty. overlooking the shores of Lough His renowned Fermanagh Black Erne and the slopes of Cuilcagh and Bacon undergoes an ancient three Belmore mountains. month form of curing resulting in a bacon that is cured to perfection Offering a high standard of and nitrate free. accommodation and relaxation, it’s perfectly situated to make the most of the peace and tranquillity of the beautiful Fermanagh countryside, while being near all kinds of outdoor pursuits and sports and local attractions. There are 15 fishing piers within 300 metres, for instance, with a fly fishing guide available.

CONTACT: WILLOWBANKHOUSE.COM / +44 (0)28 6632 8582 My NI — Year of Food & Drink — 2016 Accommodation 141

The Cuan The Cuan Licensed Guest Inn is local produce, taking raw ingredients a family owned and run hotel in when they are bursting with flavour the beautiful conservation village and freshness and preparing them of Strangford, on the shores of in a way that maximises and Strangford Lough, near Downpatrick. protects their own unique attributes, Needless to say, seafood is a giving guests a wonderful dining speciality. Their signature dish is experience and the desire to return seafood chowder, with scampi and for more. Their fantastic food the Gold Award-Winning smoked experience is available all day. haddock also proves very popular. During the summer season guests can treat themselves to the ultimate fish experience. The Cuan’s seafood platter contains an average of 12 varieties of fish!

The Cuan Seafood Restaurant has been serving excellent food for over 23 years. Their settled team of six chefs have a combined wealth of 154 years of experience clocked up between them. A consistent theme throughout all of these years is a passion for the seasonal use of

CONTACT: THECUAN.COM / +44 (0)28 4488 1222 My NI — Year of Food & Drink — 2016 Accommodation 143

“Margaret and Denis Waterworth are enthusiastic about their food, and their bonhomie Pier 36 and youthfulness make 36 a great place. Situated on the quayside of one of The commitment to excellence at the most picturesque harbours on Pier 36 has led to rave reviews and an They barbecue salmon the coast, Pier 36 is a superb example unprecedented list of awards in the on mesquite; layer of a well-managed family business. last few years. Within weeks of opening pancetta between French From the moment visitors arrive they earned the title of ‘Northern toast; make a cassoulet at this acclaimed Donaghadee Irish Seafood Pub of the Year’. with fine Moyallon seafood pub restaurant, the intimate wild boar; bake good atmosphere and warm welcome At Pier 36 they believe that awards Mom’n’Pop desserts from courteous and well-trained mean more than just a pat on the along with excellent staff makes an immediate impact. back but are a challenge and an breads from the Rayburn. honour to live up to. This attitude Simple, charming.” Denis and Margaret Waterworth, has paid dividends and led to several joined by sons Lewis and Jody, have excellent reviews in local and THE BRIDGESTONE GUIDE gone from strength to strength national press, inclusion in an ever- since opening their quayside pub growing list of guide books and in 1999. Their recipe for success is fantastic customer feedback. fresh local produce prepared with They have also started to gain an a modern twist, not to mention the unprecedented amount of national exceptional service which is enjoyed recognition. In May the Guardian by visitors from all over Ireland and listed them as one of Britain’s top six much further afield. fish restaurants and they were also listed in the BBC’s Olive Magazine as one of the British Isles’ Top 30 Gastro Pubs, the only Irish entry.

CONTACT: PIER36.CO.UK / +44 (0)28 9188 4466 My NI — Year of Food & Drink — 2016 Accommodation 145

Dunnanelly House Sally King’s Dunnanelly Country The breakfast menu includes a full House is a haven of peace and Ulster Fry or continental breakfast tranquillity, nestled in the drumlins made with the finest ingredients, of County Down. Just three miles locally sourced whenever possible. from Downpatrick, it has stunning Guests can also sample some views across the wild-life pond to delicious honey from Sally’s own the Mountains of Mourne. A warm bees, full of natural goodness. welcome is assured at the end of the long, gated drive at this most comfortable home set in 80 acres between Crossgar and Downpatrick.

This Georgian-style house has all the grace and elegance of that era combined with modern conveniences, including under- floor heating and double-glazed, sliding sash windows. An imposing entrance leads into a home furnished with family heirlooms and items from the owner’s travels around the world. There is a story to be told about each one!

CONTACT: DUNNANELLYCOUNTRYHOUSE.COM / +44 (0)77 1577 9085 My NI — Year of Food & Drink — 2016 147

Cooking Conversions Volume Weight Spoons Imperial (fl oz) Metric (ml) Imperial (oz) Metric (g) Imperial Metric (ml)

8 — 250 ½ — 15 1 tsp — 5 6 — 180 1 — 30 2 tsp — 10 5 — 150 2 — 60 1 tbsp — 15 4 — 120 3 — 90 2 tbsp — 30 2 ½ — 75 4 — 110 3 tbsp — 45 2 — 60 5 — 140 4 tbsp — 60 1 — 30 6 — 170 5 tbsp — 75 ½ — 15 7 — 200 6 tbsp — 90 8 — 225 7 tbsp — 105 9 — 255 10 — 280 2 tsp = 1 dsp 11 — 310 3 tsp = 1 tbsp 12 — 340 13 — 370 14 — 400 15 — 425 1 lb — 450

teaspoons (tsp) dessertspoon (dsp) tablespoon (tbsp) Notes This document may be made available in alternative formats on request. Please contact the Visitor Information Unit on +44 (0) 28 9023 1221 for further details.

Disclaimer: Tourism Northern Ireland has taken every care to ensure the accuracy of the information featured in My NI, Year of Food & Drink 2016, and was correct at the time of print. However, we cannot accept responsibility for errors or omissions, but where these are brought to our attention the information will be amended online as appropriate and as speedily as possible.