LOVEYOURFOOD.SHOW
Savour the flavours of Ards and North Down, a leading food destination where culinary creativity thrives and fresh, local ingredients take centre stage!
Here, fertile fields and sparkling shores provide a bounty of exceptional produce, enhancing experiences from vibrant farmers’ markets to award-winning restaurants.
A region of rich food heritage, discover a proud agricultural and nautical legacy reflected in signature ingredients like Comber Earlies (PGI status) potatoes, known for their delicate, nutty flavour, and Portavogie prawns, a local seafood treasure. Each ingredient tells a story of tradition, craftsmanship, unspoiled landscapes and serene coastal charm.
At Taste Ards and North Down events, food lovers can immerse themselves in the seasonal programme, a celebration of the region’s finest food and drink.
Taste Summer | Wed 25 June - Sun 6 July
Featuring Comber Earlies Food Festival | Sat 28 June
Taste Autumn | Fri 5 - Sun 28 September
Featuring Tide and Turf Food Festival, Portavogie | Sat 6 September and Taste AND at Bangor Castle | Sat 27 and Sun 28 September
*Details subject to change.
Welcome
Welcome
to the Love Your Food show, Belfast 2023. If you are looking for the best food and drink Northern Ireland has to offer then you’ve come to the right place.
to the third edition of the Love Your Food Show in its new home, the Eikon Exhibition Centre, Halftown Road, Lisburn. This time, it’s grander and more enticing than ever before, boasting an impressive lineup of 120 food and drinks exhibitors and vendors –making it the biggest foodie event in Northern Ireland.
Dear Food Enthusiasts,
We’re here to celebrate the best Northern Irish cuisine has to offer – delicious drinks, mouth-watering grub and ingredients that bring them all to life. Whether you’re a foodie or just enjoy eating nice food, we’ve every type of gastronomy on show, from traditional fare to fusion, so we hope you’ve come hungry!
Step into foodie paradise at the Love Your Food Show 2025, where we invite you to immerse yourself in the unrivalled flavours of Northern Irish cuisine. Join us as we celebrate the essence of local gastronomy with a diverse array of independent traders offering everything from luscious honey and creamy ice cream to delectable baked goods.
At the Street Food Café indulge in the finest Northern Irish street food and experience the true taste of quality local cuisine from an array of independent traders. From authentic pizzas, award-winning burgers, and artisan donuts, to handcrafted barista-style coffee and delectable sourdough grilled cheese sandwiches, our selection is sure to satisfy your cravings.
Take home a piece of Northern Ireland with locally produced beverages and engage with the passionate distillers and brewers behind them. Love Your Food is your ultimate destination to savour and procure exquisite artisanal produce, while also discovering innovative ways to incorporate these delights into your culinary adventures at home.
Meanwhile at the Kitchen Theatre Chef Jack O’Keeffe is cooking up a storm with three daily demonstrations, featuring plenty of audience interaction and excitement. We are also thrilled to welcome Liam McEvoy from Lean Supper Club together with future star chefs Kristen Nugent, Michael Thompson and Mollie Sloan as our guests. And as food miles, plastic pollution and food waste are problems we all contend with, come find out more about what it means to shop local at The Producers’ Table. This designated area within the event puts the spotlight on local produce and producers and encourages us all to reduce our environmental impact, eat healthier foods and support our local economy.
Between 30 and 40 visitors per session are invited to take a seat at The Producers’ Table to enjoy samples on a larger scale and to talk with the producers about the ingredients or processes, how to use the produce, and where to buy it. The area has a designated host throughout the weekend who will keep the interactions between the audience and producers going.
Prepare to be captivated at the Love Your Food Kitchen Theatre, where renowned Chef Jack O’Keeffe will grace the stage, orchestrating culinary magic through three daily demonstrations brimming with audience interaction and excitement. This year Jack will welcome back a Springboard winner to be his sous chef over the weekend. Additionally, we are thrilled to showcase the talents of the seven Springboard FutureChef finalists, promising a feast for the senses that you won’t want to miss! We hope you have come hungry… there are 14 different Street Food Vans to choose from. Whether you fancy a pizza, loaded fries, burger, pasta, a coffee and traybake or an ice cream to top it off there are options to suit everyone. At the heart of the event lies The Producers’ Table, where the spotlight shines brightly on local producers and their exceptional creations. Join us for an immersive tasting experience as producers share insights into their ingredients, processes, and where to procure these culinary treasures.
In our continued commitment to community and social responsibility, Love Your Food is proud to announce our partnership with the Trussell Trust for the third consecutive year. As a UK charity dedicated to providing emergency food aid and support to those in need, the Trussell Trust embodies our shared values of compassion and solidarity.
Don’t forget to visit our charity partner the Trussell Trust, which supports 22 food banks across 45 locations. By donating non-perishable food items at the show, you’ll not only help those in need but also stand a chance to win 4 Ultimate Combo Passes for We Are Vertigo. Don’t worry if you have not brought your food donation with you, there are plenty of vendors at the event selling non-perishable goods.
Enjoy the show!
We are delighted to inform you that Love Your Food Show runs concurrently with the Love Your Home Show at the same esteemed venue, offering a holistic experience that celebrates the essence of both food and home. Join us at the Love Your Food Show for an unforgettable celebration of gastronomy, community, and culinary inspiration. We look forward to indulging your senses and igniting your passion for all things food-related.
Editorial Team
Editor
Astrid Madsen
Astrid Madsen
Astrid Madsen has been the editor of Selfbuild magazine for the past 16 years. She has freelance experience from other Irish publications, both trade and mainstream, and has a technical background having worked at the National Standards Authority of Ireland, at Spanish electricity company Endesa and at market research company Euromonitor International. She holds an MA in Journalism from Griffith College (Dublin), an MBA from the Instituo de Estudios Bursátiles (Madrid) and a BA from Columbia University (New York).
Email: astrid.madsen@selfbuild.ie
Astrid Madsen is the editor of SelfBuild & Improve Your Home magazine. She previously held the same role in an Irish trade publication, before that she worked at the National Standards Authority of Ireland. She graduated with a BA in Urban Studies from Columbia University in New York and holds an MBA from the Instituto de Estudios Bursatiles in Madrid. France of origin, she now lives in Portarlington, County Laois, where she’s taken on the task of renovating a listed building!
Email: astrid.madsen@selfbuild.ie
Heather Campbell
Contributors
Heather is a journalist and deputy editor of Selfbuild Magazine. She’s previously edited construction trade publications in Ireland and the UK, along with expat living magazines in the Canary Islands and Tuscany. Now based in Co. Kilkenny, she and her partner are taking on their biggest project yet — turning a former residential outdoor pursuits centre into a family home!
Email: heather.campbell@selfbuild.ie
Jack O’Keeffe
Graphic Designer
Shannon Quinn
Head of Business Development
Patricia Madden
Former Head Chef of one of Ireland’s top cookery schools and having worked in some of the countries top restaurants has led Jack to the current position of Executive Head Chef at one of Ireland’s leading food and restaurant groups along with being a regular on Ireland AM – Ireland’s longest running morning talk show.
Sales Team
Lisa Killen, Joanna McConvey, Emma Phillips, Maria Toland, Nicola Delacour & Ben Murphy
Fiann Ó Nualláin
Contributors
Fiann is an award winning garden designer, author and broadcaster with a background in fine art, ethnobotany and complementary medicine. Website: theholisticgardener.com / Social media: @HolisticG
his current role as a regular on Ireland AM – Ireland’s longest running morning talk show.
Heather McGarrigle
Heather McGarrigle is a qualified journalist and marketer with over 17 years’ experience in content and communications. She began her career as a magazine features writer and has worked as a newspaper reporter, freelance journalist, copywriter, book editor, digital marketer and social media manager. She also runs The Patchwork Quill blog, celebrating culture, craft and creativity in Northern Ireland. heather@quillincni.com
end the need for food banks in the UK
Follow Love Your Food here
Jack O’Keeffe
Former Head Chef of one of Ireland’s top cookery schools and having worked in some of the Island’s top restaurants has led Jack to
Charity partner of
Kitchen Theatre
Join us throughout the weekend for an exciting culinary journey led by Chef Jack O’Keeffe! Witness him work his magic on stage with three daily mouthwatering demonstrations. Jack has curated a collection of fantastic recipes for us to try at home, while also sharing invaluable tips and tricks. Prepare to be entertained with audience interaction and lively banter.
Jack O’Keeffe
Former Head Chef of one of Ireland’s top cookery schools and having worked in some of the Island’s top restaurants has led Jack to his current role as a regular on Ireland AM – Ireland’s longest running morning talk show.
Jack has an impressive collection of foodie accolades, but as he says himself, “I just love food, everything I do revolves around food”. Jack believes that food is the greatest catalyst in the world for conversation, whether it’s oysters on a rain-soaked beach in Connemara or a bowl of baba ghanoush in sun-bleached Lebanon.
Michael Thompson
Michael has gone on from doing a demo at Love Your Food in 2023, after winning the NI heat of the FutureChef competition, to becoming an apprentice chef at the Slieve Donard, Blank, Castle Leslie, Fontana and Il Pirata.
He’s now going back to where he started his training for the Futurechef competition in 2022, at the AC Marriott Hotel Belfast, in Jean Christophe Novelli’s restaurant at City Quays to continue in his culinary journey with Head Chef Adam Jones.
Timetable of live cooking demonstrations
10.30am
Springboard FutureChef Lubo Mulkerns, St Pauls Bessbrook (Friday only)
11.30am
Jack’s Brunch Of DreamsPotato Rosti, Smoked Salmon, Cheffy Poached Eggs And Hollandaise Sauce
12.30am
Springboard FutureChef
1.30pm
A Curry Dinner PartySpicy Red Chicken Curry, Mint Sambol and Homemade Roti
14.30am
Springboard FutureChef
3.30pm
A Classy Classic DinnerPan-Seared Chicken Supreme, Perfect Mash, Sautéed Cabbage And Pan Sauce
JACK’S BRUNCH OF DREAMS
Potato Rosti, Smoked Salmon, Cheffy Poached Eggs And Hollandaise Sauce
Picture this: crispy, golden potato cakes cradling silky smoked salmon, topped with gloriously gooey poached eggs, and draped in a rich, buttery hollandaise sauce. This is brunch elevated – an Irish twist on the classic Eggs Benedict or Royale. Your family and friends will think you’ve turned pro. Spoiler alert: you haven’t (but they don’t need to know that).
Ingredients
For the rosti:
6 to 8 large Maris
Piper potatoes, grated
2 free-range eggs
100ml double cream
2 shallots, diced –keep some back for garnish
4 tbsp chopped parsley
4 tbsp chopped dill
4 tbsp oil
2 cubes of butter
For the hollandaise:
125g butter
2 large egg yolks
1 tsp cider vinegar
½ tsp lemon juice
For everything else:
6 free-range eggs
4 tbsp cider vinegar
6 slices of smoked salmon
3 tbsp capers
Chopped dill for garnish
Some lemon wedges for garnish
Salt and black pepper
Method
1. Rosti magic:
Grate your potatoes with the coarse side of the grater, and toss them into a bowl with eggs, shallots, parsley, dill, salt, pepper, and double cream. Give it all a good mix.
Heat a frying pan over medium-low heat, add 2 tbsp oil, and throw in a cube of butter for good measure (butter makes everything better). Spoon in dollops of the potato mix, flatten them into rustic potato cakes, and let them sizzle for 2–3 minutes per side until golden and crispy. Keep them warm in the oven while you repeat.
2. Hollandaise sauce (fancy, but doable):
Cube your butter and melt it on low heat in a saucepan. Skim off any milk solids that float to the top. In a bowl or blender, mix egg yolks with lemon juice and vinegar. While whisking or blending like your brunch reputation depends on it, slowly drizzle in the hot butter until the sauce is creamy and luscious. The more butter you add, the thicker it gets. Keep it warm and pat yourself on the back – you just made hollandaise!
3. The cheffy poached eggs:
Crack your eggs into a bowl and add cider vinegar. Let them hang out for 10 minutes. Bring a pot of water to a gentle boil (we’re not making egg soup here). Slide the eggs carefully into the water and simmer for 4 minutes or until they’re as runny as your brunch of dreams.
4. Assemble like a pro:
Grab a big sharing platter because this masterpiece deserves a grand stage. Lay out the rosti, drape smoked salmon over each one, top with your cheffy poached eggs, and drizzle that glorious hollandaise all over.
Sprinkle the chopped capers, extra shallots, and dill like a seasoned food stylist. Add lemon wedges for that final zing, and voilà – your brunch of dreams is ready. Serve immediately, bask in compliments, and act casual like you didn’t just create a culinary masterpiece. Enjoy!
A CURRY DINNER PARTY
Spicy Red Chicken Curry, Mint Sambol and Homemade
Roti
Nothing beats gathering family and friends around a big pot of slowly cooked, homemade curry. This spicy red chicken curry is my twist on a Sri Lankan classic. It’s full of deep, rich flavours, thanks to rustic, bone-in chicken cuts. Best enjoyed by hand, with warm homemade rotis and a zesty mint sambol to bring it all together.
Ingredients
For the curry powder:
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp black pepper
1 tsp whole cloves
2 tbsp coconut oil
10 dried curry leaves
5 tbsp Kashmiri chilli powder
¼ tsp turmeric
For the curry:
3 tbsp coconut oil
2 red onions, thinly sliced
10 dried curry leaves
8 garlic cloves, chopped
1 thumb of ginger, chopped
1 tsp turmeric
4 whole very large tomatoes, roughly chopped
1.5 tbsp curry powder from above
1 small whole chicken broken into cuts on the bone (thighs, drumsticks, and breasts halved; it’s best to ask your butcher to break down a chicken if you’re unsure)
400ml water
1 can of coconut milk
1 tbsp sugar
1 lime
For the mint sambol:
1 bunch of fresh mint, leaves picked
4 tbsp coconut milk
4 shallots
2 garlic cloves
1 green chilli, seeds removed
1 lime
120g desiccated coconut
For the roti:
250g plain white flour plus extra for kneading
100ml warm water
1 tsp salt
1 tbsp coconut oil
To serve:
Cooked basmati rice
Lime wedges
Extra mint
Method
1. Make the roti dough:
Place the flour and salt in a bowl, then slowly add the water, combining until a smooth, pliable dough forms. Turn the dough out onto a floured workbench and knead for 5 to 10 minutes until it’s smooth and elastic. You can adjust the consistency with more water or flour if needed. Wrap it in cling film and pop it in the fridge for 30 minutes to 1 hour to rest.
2. Make the curry:
For the curry, start with the spice mix. Before doing anything else, open all the windows as things are about to get spicy! Place a pan on medium heat and toast the coriander, cumin, fennel, black pepper, and cloves for 2 to 3 minutes until fragrant. Pour them into a blender.
In the same pan, melt the coconut oil and add the curry leaves, cooking until crispy. Add these to the blender along with the chili powder and turmeric. Blend everything until smooth, then store it in a clean jar. It’ll keep for a couple of weeks.
Next, grab a large pot and heat it over medium heat. Add the coconut oil, followed by the onions, garlic, ginger, and curry leaves. Gently sauté for 10 minutes until soft and translucent. Stir in the spice mix and let it mingle with the onions for about 2 minutes. Then, add the chopped tomatoes, turmeric, and chicken. Stir well and cook until the chicken starts to colour slightly.
Add the water and bring everything to a simmer. Reduce the heat to a gentle bubble, cover with a lid, and cook for 45 minutes. Once the chicken is tender and falling off the bone, remove it to a plate. Increase the heat to reduce the sauce, then stir in the coconut milk. Simmer until the sauce thickens and becomes creamy. Return the chicken to the pot, taste, and adjust the seasoning with salt, pepper, and sugar as needed. Finish with a squeeze of lime juice.
3. Make the mint sambol:
Blend the mint, shallots, chili, coconut milk, and garlic into a rustic paste. Transfer it to a bowl and fold in the desiccated coconut and lime juice. Season to taste and set aside.
4. Cook the rotis:
Divide the dough into 12 even pieces. Using your hands, flatten each ball, then roll them out into thin pancakes with a rolling pin (you might need some extra flour to prevent sticking). Keep the remaining dough covered with cling film while you work. Heat a large pan or skillet over medium-high heat, add a little coconut oil, and fry each roti for 1 minute per side. Stack them on a plate as you go.
5. Assemble:
Finally, serve everything up family-style. Place the pot of curry in the middle of the table, a stack of warm rotis on the side, the mint sambol in a bowl, and a pot of steaming hot basmati rice. Add some lime wedges and fresh mint for an extra zesty kick, and let everyone dig in.
A CLASSY CLASSIC DINNER
Pan-Seared Chicken Supreme, Perfect Mash, Sautéed Cabbage And Pan Sauce
When chefs head off to culinary school, this is one of those “you’ve made it” kind of dishes we learn. Crispy-skinned chicken supremes, buttery mashed potatoes as smooth as velvet, sautéed cabbage with smoky bacon, and a luxurious pan sauce to drizzle over everything. It’s a symphony of classic techniques that you’ll feel like a total pro whipping up in your own kitchen. Spoiler: you will impress everyone.
Note: A chicken supreme is a boneless skin-on chicken breast with the wing bone left attached; ask your butcher.
Ingredients
For the chicken:
6 free-range chicken supremes
2 tbsp sunflower oil
2 tbsp butter
4 sprigs of rosemary
4 cloves of garlic
For the mash:
12 Rooster potatoes or Kirr Pinks or Maris Pipers
1 vegetable or chicken stock cube
250ml single cream
250ml milk
1 tsp white pepper
2 tbsp butter
1 tbsp Dijon mustard
2 tbsp chopped chives
For the sautéed cabbage:
150g smoked bacon lardons
1 Savoy cabbage
2 tbsp water
1 tbsp butter
For the pan sauce:
2 shallots, diced
½ tsp cracked black pepper
1 tbsp brown sugar
2 tbsp red wine vinegar
100ml red wine
500 ml water
1 chicken or beef stock cube
1 tsp butter
Salt and pepper for seasoning
Method
1. Preheat and prep the mash:
Heat your oven to 180°C. Pop the whole potatoes (in their skins) onto a roasting tray and bake for 45 minutes, or until soft all the way through. Once they’re cool enough to handle, cut them in half, scoop out the fluffy insides, and press through a potato ricer for the silkiest mash. Meanwhile, warm the cream, milk, stock cube, and white pepper in a saucepan over medium heat. Set aside. When ready, fold this creamy mix into the riced potatoes until it’s dreamy and smooth. Hold off on adding butter and chives – they’re for the grand finale.
2. Sear like a pro:
Season the chicken supremes generously with salt and pepper. Heat a heavy frying pan over mediumhigh heat. Add oil, then place the chicken skin-side down. Use a pan lid or spatula to press the chicken down for even browning. Sauté for 5–10 minutes until the skin is beautifully golden. Flip the chicken, toss in the garlic cloves, rosemary, and butter, and baste like your life depends on it. If your pan is oven-safe, pop it straight into the oven. If not, transfer to a tray and roast for 15 minutes. Let the chicken rest afterward – it’s earned it.
3. Sauté that cabbage:
In a wide saucepan, cook the bacon lardons over medium-low heat until they’re crispy and the fat has rendered out (yes, it smells amazing). Discard the tough outer leaves of the cabbage, finely shred the core, and add it to the pan. Toss in water, season with salt and pepper, and sauté for 10 minutes. At the last minute, swirl in a knob of butter for that silky, melt-in-your-mouth finish.
4. Master the sauce:
Pour off the butter, garlic and rosemary but don’t clean the pan and place the pan over medium heat. Toss in diced shallots, black pepper, and sugar. Let it all soften and caramelize before deglazing the pan with red wine vinegar. Reduce it down, then add the wine and let it simmer into a glaze. Finally, add water and a stock cube, whisking together and simmer until the sauce becomes rich and glossy. Finish with a little butter for that pro-level shine.
5. Bring it all together:
Just before serving, fold butter and chives into the mash and reheat gently. For the ultimate plating hack, wrap a metal spoon in cling film, scoop out a quenelle (a fancy rugby ball shape), and place one on each plate.
Add a scoop of cabbage, slice the chicken supremes into thirds, and lay them elegantly on the plate. Drizzle that glossy sauce over everything, step back, and admire your work. Enjoy!
Charity partner of
Together, we can end the need for food banks in the UK
Trussell is an anti-poverty charity and community of food banks.
We work together to ensure no one in the UK needs a food bank to survive, while providing emergency food for people left without enough money to live on.
We also provide practical support, such as advice on money matters – making it less likely that people facing hardship need a food bank in future.
Hunger isn’t solely about food. It’s about a lack of income. To address this, we campaign for longerterm change, to ensure that everyone has enough to afford the essentials.
Together, we can reach our goal of a future without the need for food banks.
Get involved
Here are a few ways you can support our work:
Donate money
Your support is crucial. To make a financial donation, please visit trussell.org.uk/donate
Campaign for change
We’re calling on the UK Government to implement an ‘Essentials Guarantee’ –making sure the basic rate of Universal Credit is enough to cover food, household bills and travel costs. For more info, see trussell.org.uk/essentials
Find your local food bank
In Northern Ireland, Trussell supports a community of 23 food banks – operating across 46 locations – providing emergency food and support for local people facing hardship.
• Antrim
• Armagh
• Ballycastle
• Ballymena
• Ballymena North
• Ballymoney
• Bangor
• Carrickfergus
• Causeway (Coleraine)
• Craigavon Area
• Dundonald
• Dungannon
• Enniskillen
• Foyle
• Larne
• Lisburn
• Magherafelt
• Newtownabbey
• Newtownards
• North Belfast
• South Belfast
• South-West Belfast
• Strabane
Raise funds
For fundraising ideas, events, tips and resources, visit trussell.org.uk/fundraise
Volunteer
Could you spare some time to support people facing hardship in your local community? Find out more at trussell.org.uk/volunteer
Donate items to your local food bank
For information on how to donate, please visit trussell.org.uk/donate-food
Shopping list
Tinned meat/fish
Tinned veg/fruit
Cooking sauces
Coffee
Milk (UHT or powdered)
Cereals
Fruit juice (long life)
Tinned pudding
Jam
Instant mashed potato
Exhibitors
All About Kombucha D9
All Event Catering Food Van
Amberline Preserves B17
Ballyboley Dexters B35
Ballylisk of Armagh B4
Barry John Sausages B2
Basalt Distillery D15
Ben’s Ice Cream Studio Food Van
Best Greek Olive Oil B6
Betty’s Ice Cream D20
Black Arch Distillery B8
Blackfire Foods D12
Brennans Ice Cream Food Van
Burren Balsamics A11
Cacao Patisserie B30
Cafenua D6
Causeway Coffee D23
Cavanagh Free Range Eggs A22
Ciao Italian Grocers B10
CMDesigns C6
Coconut & Moo Moo A12
Cookie Dó B19
Corner Bakery E23
Counter Culture Bakery C36
Craic Foods E19
Crawford’s Rock C17
Devils Churn A20
Dolce Sofia D30
Dromona A23
Dundarave Estate A5
Eastern Bagel B28
Erin Grove Preserves C22
FLAVOUR SAFARI C4
Frost Freeze Candy D22
Gran Grans Foods D3
Granny Shaws Confections C10
Green Fingers Family C28
Habanero Steve’s B32
Heavenly Delights NI A3
Hellbent D2
Hello Fresh B20
Hinch Distillery B11
HL Commodity Foods Ltd C20
Holywood Honey B37
Hotties Chocolate B33
Indie Fude C34
Irish Black Butter B5
Irish Sisters F19
Ke Nako Biltong C11 A B C D E F G H I J K
Jackson Roze A10
Kellys Gluten Free Bakery C7
Kennedy Bacon D26
Kingsbury Wagyu D33
Kitchen Academics C8
Lecale Harvest A15
Little Popcorn Shop D10
Loada Balls B14
Long Meadow Cider C15
Longbridge Drinks Co F19
Made in Naples Pizzeria D28
Marshall Beekeeping A17
Moocha Kombucha C32
Moon Gelato D8
Mushrooms and Love A6
Mussenden Sea Salt A26
My Natural Oil Ariston D19
Nitro Coffee B39
Oui Poutine E30
Outdoors Herbalist C14
Papa’s Mineral Company C35
Partie De Moi C33
Peppup B36
Pie in the Sky C2
Pizza Napoletana Food Van
Poco Picante C31
Pure Thai Sauces B31
Rhiannon’s Cakes and Bakes A7
Rubys Fine Foods B7
Shorthorn Kitchen A14
Simply Irresistible B27
Simply Scampi B34
Symphonia Spirits D4
L M N O P R S T
Natural Umber B16
Nica Nica C13
Steeper Culture A16 SUKI B22
Tapitas Food Van
Taquitos Food Van Taste of Philly F21
The Brownie Barn B13
The Copeland Distillery C37
The Crepe Makers Food Van
The Curly Pigs B25
The Daily Apron F23
The Fancy Fox Food Van
The Flavoursmyth Food Van
The Fluffy Meringue A13
The Good Food Shak Food Van
The Hatch Food Van
The Holestone Outdoor Catering Food Van
The Mallow Makers B38
The Pie Shop Moira E26
The Purpose Collection A28
The Sibly Food Company C21
The Wee Dutch Pancake Shop Food Van
Toastabags Ireland C29
Tom & Ollie D13
W V
Vanilla Black Food Van
Waimai Ltd E22
Walled City Fudge C19
Weighless Wonders A1
Whoosh C30
Wild Atlantic Distillery C26
FLOOR PLAN
DINING AREA
KITCHEN THEATRE
DINING AREA FOOD VANS
WAY
A22 A20 A18 A17 A16 A15 A14 A13 A12 A11
B13 B16 B17 B14 B19 B22 B23 B20 B24 B27 B28 B25 B30 B31
C28 C29 C30 C33
B10 B11 B8
C10 C11 C8 C13 C15 C14 C17 C19 C21 C20 C22 C26
D9 D8 D10 D12 D15 D13 D19 D22 D20 D23 D26 D30 D28 D33
E19 E22
E26
THE PRODUCERS’ TABLE F19 F21 F23
The Producers’
Table
The Producers’ Table is an enticing area that should not be missed by food enthusiasts and those passionate about supporting local produce and producers. This dedicated space offers a unique opportunity to immerse oneself in the world of local ingredients and gain insights directly from the passionate producers themselves. With a capacity of 30 to 40 visitors per session, lucky attendees are treated to an intimate experience where they can savour delectable samples, engage in meaningful conversations about the ingredients and production process, learn how to best utilise the showcased produce, and discover where they can purchase these high-quality products.
Meet The Hosts
Amanda Kirkpatrick
No stranger to the local hospitality and food sector in NI, Amanda is an events professional, having worked in the industry for over 15 years. She plays host to a number of events across the country and is also a well-known vocalist and performer in her own right. This is Amanda’s second year hosting the Producer’s Table area, where she will yet again, create a space for audience members and producers to engage, share knowledge and explore the taste of local foods on offer, throughout the show.
Joanna McConvey
Deeply rooted in food and family, Joanna is an experienced events professional with over five years in the industry. Passionate about bringing people together through shared experiences, she has worked across a variety of events celebrating local producers and hospitality in Northern Ireland. This year, Joanna will bring her expertise to the Producers’ Table, creating a welcoming space for audiences and producers to connect, share stories, and savour the best of local food.
Rising Stars of the Kitchen
Meet the young culinary talent of today.
About Springboard FutureChef
Springboard FutureChef is a schools-based programme across England, Scotland, Wales and Northern Ireland that supports the development of key life skills whilst inspiring young people to pursue an exciting career within the world of hospitality.
The Springboard FutureChef competition is now the biggest school culinary competition in the UK, celebrating talent and adding to Springboard FutureChef’s long list of successful alumni.
On February 7, 2025, Belfast Metropolitan College’s Titanic Campus buzzed with excitement as it hosted the Northern Ireland finals of the Springboard FutureChef 2024/2025 competition.
This esteemed event brought together the region’s most promising young culinary talents, all vying for the opportunity to represent Northern Ireland on the national stage.
A Platform for Aspiring Chefs
Celebrating its 26th year, Springboard’s FutureChef competition has solidified its reputation as the UK’s premier school-based culinary contest.
The program aims to introduce students aged 11 to 16 to the culinary arts, equipping them with essential life skills and inspiring potential careers in the hospitality industry.
Beyond the competition, FutureChef offers participants mentorship from industry professionals, hands-on experience in professional kitchens, and invaluable insights into the diverse world of culinary arts.
Looking Ahead
The Springboard FutureChef national finals are scheduled to take place in March 2025 in London, where Northern Ireland Regional Winner Lubo Mulkern will compete against other regional winners from across the UK.
This event promises to be a culmination of young talent, passion, and culinary excellence, further cementing the importance of nurturing the next generation of chefs.
We are again delighted to welcome appearances by Springboard FutureChef finalists at Love Your Home 2025, offering attendees a chance to witness these young talents in action.
The Finalists
Lubo Mulkerns –2025 NI Regional Winner
Cicilly Dixon –2025 Finalist
Aoise Taggert –2025 Finalist
Isabella McAuley –2025 Finalist
Sofia Pajer –2025 Finalist
Chloe Leacock –2025 Finalist
Wiktoria Skowronski –2025 Finalist
Meet the chef
Sofia Pajer, FutureChef Finalist, shares her passion for cooking.
Love Your Food Show 2025 sat down with the talented Sofia, FutureChef finalist, to discuss her love of food, competition experience, and future aspirations.
Early Love for Cooking
What’s your earliest food memory?
I started baking at three with my mum. My first memory is mixing her Babovka (Bundt cake) and learning to smooth out the flour lumps with a spatula—then licking it afterwards! I’ve been in the kitchen ever since.
The Thrill of Winning
How did it feel to win your FutureChef heat?
I was absolutely ecstatic. It took a second to sink in, but I was over the moon and couldn’t wait to share the excitement.
Favourite Foods, Kitchen Secrets & Inspiration
What do you love to cook the most?
Meat is always the star of the show for me — especially a good chicken or pork schnitzel, which works with everything, from potato salad to Caesar salad.
Do you have a signature ingredient or tool?
My great granny’s “Kopasol” spice mix is my secret weapon, though it’s a family secret. I also love my Atlas pasta machine. It’s perfect for making fresh pasta in large batches.
Who has influenced your cooking?
My parents. My dad is the “King of Leftovers”, making meals taste even better the next day, and my mum has passed down her amazing Czech recipes.
Looking Ahead
What’s your dream for the future?
I’d love to own a café-restaurant and travel the world cooking—just like Gordon Ramsay. Learning new cuisines would be an incredible adventure.
Any advice for young chefs?
It’s better to try and fail than to never try at all. With passion, skill, and ambition, Sofia is set for culinary success. Watch this space.
Sofia during the Springboard FutureChef NI final on 7th February 2025
Paris-Brest Espresso Cream, Sofia’s dessert for the NI final
The Ins And Outs Of Starting Your Own Hive
Want to catch the beekeeping bug? Here’s how to dive in without getting stung.
Beekeeping is what you make of it. It can be an absorbing and enjoyable hobby that you can’t stop talking about (even if your friends wish you would!) or you can make it a full-time job and make a modest income from it.
Let’s be clear — when we say modest, we mean it. The financial rewards in beekeeping are limited, so if you’re considering it as a career, don’t expect to strike it rich anytime soon. There is an old saying in beekeeping, “If you want to make a small fortune in beekeeping, start with a large fortune.”
Many hobbyists find themselves expanding their number of colonies to the point where they are on the verge of becoming semi-professional. By then, beekeeping has completely taken over their lives at certain times of the year — and the rest of the time, it’s all they think about.
Got the beekeeping bug — or want to catch it? You can’t just walk outside, scoop up some bees and put them in a box. There’s a bit more to it than that. First, you’ll
need to learn the basics. No need to get too scientific, but learning a bit about the life of bees, how to support them and how to harvest a little honey will go a long way.
Beekeeping isn’t without its challenges. For instance, would you know if your bees were sick or infected with a virus or inhabited by a pest? Would you know if they were getting enough to eat or if their queen was healthy? And if the answer was no, what would you do? These are common concerns that can be addressed with a few lessons at your local beekeepers’ association. We recommend joining the Federation of Irish Beekeepers Associations (FIBKA) to get started. With over 40 local associations across NI and ROI and a community of more than 3,000 beekeepers, you’ll find plenty of support.
Getting started
When you first start out in beekeeping, there are a lot of questions you might not think to ask, but they’re crucial to getting off on the right foot. For example, where do you even get bees, and when is the right time to buy them? And what about the equipment? From hives to tools, how do you know what to get, and how many hives should you start
Did you know?
To sell honey in Ireland, you must meet certain legal requirements. Your local association can provide the necessary guidance. The regulations are strict but designed to ensure fairness and safety for all involved.
Photo by Dmytro Glazunov, pexels.com
Photo by Archana GS, pexels.com Photo by
Common mistakes
Another beginner’s mistake is placing the hives in the wrong place. Consider where you would position your hive: right next to your back door for convenience or miles away in a field in the middle of nowhere?
with? Do you paint your hive, and if so, what should you use — and do you paint the inside as well as the outside?
Then, of course, there’s the practical side of caring for your bees. What if they seem hungry? What do you feed them, and how often? And when it comes time to visit your bees, what should you wear to keep yourself safe and comfortable?
As you start to harvest honey, you’ll have more questions: How do you do it, how much can you take, and what do you do once the honey is harvested? How do you get it from the comb into the jar, and where do you even find jars? And it doesn’t stop at
honey — there’s other produce you can collect, too.
Another big question is about your bees themselves: How many types are there, and which one should you choose for your hive? Can you breed your bees to improve their quality, like farmers do with cattle? What pests should you watch out for, and how do you spot a sick colony?
These are just a handful of the questions that can get answered by attending a beekeeping course at your local FIBKA association or by meeting with experienced beekeepers. In fact, many beginners find that sharing experiences with others, especially mistakes and lessons learned, is one of the best ways to learn.
Beekeeping associations aren’t just about learning, though — they’re about building a community. Many beekeepers form lifelong friendships through their association, so if you’re feeling a bit lonely in your new hobby, it might be time to join your local beekeeping group. Classes often start in the spring, but you can join anytime and even get some tips before diving into your classes or acquiring your own bees.
And here’s the last thing to keep in mind: You don’t have to have bees to join a beekeeping association. But be warned — you’ll probably catch the enthusiasm from those who do and end up with your own hive before you know it.
Many thanks to FIBKA for permitting us to feature this article. For more information and to find the nearest beekeeping group, visit irishbeekeeping.ie
What every beekeeper should know
Beekeeping isn’t as simple as tossing your bees into a box and checking back when you think there might be honey inside, no matter how stylish your bee suit is. Bees require regular care and attention. At certain times of the year, they need weekly inspections, while at others, a quick check every couple of weeks will suffice. The goal is to strike a balance — minimise disturbance while staying as informed as possible about their health. Beekeeping does come with its risks. One is the potential for a line forming at your door, eager for your local honey. (Just kidding!) But seriously, some people are allergic to bee stings. And yes, beekeepers do get stung. It doesn’t happen every time — they might leave unscathed one visit, but other times, they might get stung multiple times in a single trip.
The real danger is not the bee sting, but your reaction to it. Some people are allergic to venom and can react badly with sometimes fatal consequences. You need to be able to recognise the symptoms and how to deal with the situation if it arises.
Photo by Anete Lusina, pexels.com
Photo by Eric Dekker on Unsplash
Photo by Micheile Henderson, pexels.com