LYF Magazine Belfast 2024

A leading food region where culinary innovation thrives. The finest and freshest ingredients are sourced in abundance from our fertile fields and sparkling shores and can be found at markets, artisan food shops and dishes across the region’s award–winning restaurants.

We’ve famed agricultural and nautical heritage, with Comber Earlies PGI status potatoes, Portavogie prawns, Strangford Lough oysters and County Down grass–fed beef, just a few examples of our unique fine produce.

Look out for the seasonal ‘Taste Ards and North Down’ programme of events which showcases the finest local food and drink producers.

Taste Summer | Wednesday 19 – Saturday 30 June, including Comber Earlies Food Festival on Saturday 22 June

Taste Autumn | Thursday 5 – Sunday 15 September, including Tide and Turf Portavogie on Saturday 7 September

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Welcome

Welcome

to the Love Your Food show, Belfast 2024. 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 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.

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!

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!

You could start by sampling delicious treats at the food vans; take your pick from pizza to barista. Or come meet the independent food traders who make everything from local honey and ice-cream to delightful 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.

As you sample foods and chat to producers, make sure to check out the skilled distillers and brewers who are taking part this year. Take your pick of the most delicious beverages crafted in Northern Ireland, for a gift to yourself or a special someone.

Editor Contributors

Jack O’Keeffe

Editor Contributors

Astrid Madsen

Astrid Madsen

Astrid Madsen is the editor of SelfBuild 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

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

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.

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 the seven Springboard FutureChef finalists to showcase their culinary skills.

At the Producers’ Table, you’ll get to sample and learn about local produce and producers. Between 30 and 40 visitors per session are invited to take a seat to taste and 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.

And don’t forget to visit our charity partner the Trussell Trust, where volunteers will be on hand to chat about the rewards of volunteering and about the good work they do supporting 23 food banks across 46 locations.

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.

Enjoy the show!

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!

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. Jack has an impressive collection of foodie accolades, but as he says himself, “I just love food, everything I love revolves around taste”. Jack believes that food is the greatest catalyst in the world for conversation, whether it’s oysters on a rain soaked beach in Connemara to a bowl of baba ghanoush in sun bleached Lebanon.

Jack O’Keeffe

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.

Fiann Ó Nualláin

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

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

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The Producers’ Table

20 Street Food Vans

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The Love Your Food Show collaborates with Springboard FutureChef competition

Contents

27

A Spirited Renaissance: The Rise of Small Batch Distilleries in Northern Ireland

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.

In addition to Chef Jack’s demonstrations, we are delighted to welcome six of the seven Northern Ireland regional winners of the Springboard FutureChef competition this year. Meet Beth Morrow, Lubo Mulkerns, Zuzanna Urbanek, Matilda Higginson, Alex Scates, and Angus Gregg – the rising stars of the local culinary scene. Each of them will showcase their skills live on stage, engage in conversation with Jack, and share insights into the competition and their cooking inspirations.

Jack O’Keeffe

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. Jack has an impressive collection of foodie accolades, but as he says himself, “I just love food, everything I love revolves around taste”. Jack believes that food is the greatest catalyst in the world for conversation, whether it’s oysters on a rain soaked beach in Connemara to a bowl of baba ghanoush in sun bleached Lebanon.

10.30am

Springboard FutureChef

Friday: Beth Morrow, Banbridge Academy

11.30am

Jack’s Sustainable Fish Dinner PartyPan Fried Line Caught Catch of the Day, Mussel Shallot & Pea Beurre Blanc, Wilted Spring Greens and Fondant Potato

12.30pm

Springboard FutureChef

Saturday - Lubo Mulkerns, St Pauls Bessbrook

Sunday - Alex Scates, St Columbanus Bangor

1.30pm

Jack’s Homemade Lamb Kebab TakeawayHarrisa Spiced Lamb, Sumac Onions, Spicy Garlic Sauce, Homemade Flatbread, Spiced Baby Potato Wedges and All The Extras!

2.30pm

Springboard FutureChef

Friday - Zuzanna Urbanek, Loreto College Coleraine

Saturday - Matilda Higginson, Friends

Sunday - Angus Gregg, Dalriada

3.30pm

Jack’s Twist on an American StapleChargrilled Jumbo Pork Chops & Purple Broccoli with Nettle & Wild Garlic Mac N Cheese

JACK’S SUSTAINABLE FISH DINNER PARTY

Pan Fried Line Caught Catch of the Day, Mussel Shallot & Pea Beurre Blanc, Wilted Spring

Greens and Fondant Potato

Sustainable fish is all about using the less popular fish that has been caught using sustainable methods such as ‘line caught’. Talk to your fishmonger and they will be delighted to suggest more sustainable options for you, like Megrim, Pollock, Line caught Hake or Cod. This is my recipe for bringing your friends over and celebrating sustainable seafood. So just swap out the fish in the recipe for whatever your fishmonger suggests and make sure you have PLENTY of butter!

Ingredients

4 Line Caught Pollock Fillets, skin on, scales off and bones removed.

2 tbsp sunflower oil

2 tbsp butter

2 cloves of garlic

1 lemon

4 handfuls of spring greens, this can be a mix of anything, I like nettles, baby kale, chard, spinach and even leek chopped up. A mix of curly kale and baby spinach would also be perfect.

1 vegetable stock cube

For the Beurre Blanc 1Kg Mussels, fresh and cleaned.

2 tbsp vegetable oil

2 cloves of garlic crushed and chopped. 250ml Cider

2 banana shallots, diced.

100ml cider vinegar

1 thyme sprig

450g Butter, cold and diced.

1 cup of frozen peas, defrosted.

For the Fondant Potatoes

4 Large Rooster Potatoes

2 tbsp vegetable oil

4 cloves of garlic, whole and lightly crushed.

4 sprigs of thyme 250g butter

Method

1. Let’s start by making the fondant potatoes because these can premade in advance and are so easy to reheat! Peel the potatoes, and cut into 4cm steaks, now, using a 5cm diameter cookie cutter or something similar, cut the steaks into round hocky puck shapes. Set aside on kitchen paper to dry. Preheat a oven to 180c. Grab a frying pan or skillet with metal handles (it needs to go in the oven). Place the pan on a high heat, once hot, season the potatoes and add the oil to the pan followed carefully by the potatoes. Cook for 2 minutes or until charred like a steak. Carefully turnover, reduce the heat to medium, add the garlic, thyme and butter. Turn off the heat once the butter starts to foam. Cover the pan with tinfoil and place in the oven for 20 minutes. After 20 minutes, remove and set aside. If keeping for the next day, remove from the butter and store in the fridge.

2. For the sauce, place a large pan or saucepan on a high heat. Once very hot, add the oil followed by the mussels and cider. Cover with a lid and simmer until all the mussels open. When all the mussels open remove the pan from the heat and strain off the liquid keeping it for the sauce. You take this recipe to another level by hand picking the meat from every mussel and discarding the shells, but who has time for this? Set the mussels to one side for now. Place a sauce pan on a medium heat, add the vinegar, mussel stock, diced shallots and thyme. Simmer for 10 minutes until only 4 tbsp’s of liquid remain – roughly. Remove the thyme sprig, reduce the heat to VERY low and while whisking add the butter one cube at a time. Do not add in the next cube until the cube before has been whisked in and so on until all the butter is added. It should be a sauce or gravy like consistency, if its too thin keep adding butter or if its thick just add a splash of lemon juice or vinegar. Finish by add the peas. Set aside keeping lukewarm, never allow this sauce to boil, simmer or go cold as it will split.

3. Now to finish this off grab a saucepan and fill with water, bring to a simmer and whisk in the stock cube. While simmering blanch the greens for 1 minute or less to takeaway their rawness. Remove to a bowl or kitchen paper lined plate/tray. Now for the fish heat a pan on a medium to high heat. Pat the fish skin dry with kitchen paper and season with salt. Add the oil to the pan, place the fish into the pan skin side down, once the fish is in the pan don’t move it, shake it or touch it for at least two minutes until the skin has gone crispy and golden. This generally takes 4 to 5 minutes depending on the fish. Just before its ready to flip add the garlic, thyme and butter. Flip the fish and using a spoon baste with the delicious foaming butter. Add a splash of lemon juice before removing from the pan and before the butter turns brown. Pour off some of the butter and add the wilted greens. Sauté for 2 minutes and your now ready to plate up.

4. Place a spoon of the sauce on the plate, top with the greens and place the fish on top. Add the fondant and plenty more of the sauce with mussels and peas.

HOMEMADE LAMB KEBAB TAKEAWAY

Harissa Spiced Lamb, Sumac Onions, Spicy Garlic Sauce, Homemade Flatbread, Spiced Baby Potato Wedges and All the Extras!

Like most chefs I like to cook fancy stuff for other people but on the way home after a long day there is nothing better than a dirty donor kebab from the local chippy, so here is my take on a takeaway classic!

Ingredients

For The Lamb

600g Lamb Mince

1 Tbsp Harissa Spice Or Paste.

½ Tsp Cumin Powder

½ Tsp Coriander Powder

2 Garlic Cloves Finally Chopped.

4 Tbsp Fresh Breadcrumbs

1 Free Range Egg

Salt and pepper

For The Sumac Onions

1 Red Onion Thinly Sliced.

2 Tsp Sumac

1 Lemon Juiced.

¼ Tsp Salt

Spicy Garlic Sauce

3 Cloves Of Garlic, Finally Chopped Or Grated.

1 Cup Of Mayo

2 Tbsp Natural Yoghurt

½ Tsp Chilli Powder

½ Lemon, Juiced

1 Tbsp Extra Virgin Olive Oil

The Wedges And The Extras

4 Handfuls Of Baby Potatoes, Cut In Half.

2 Tbsp Extra Virgin Olive Oil

2 Tsp Harissa Spice

1 Baby Gem, Shredded.

My Flatbread Recipe Or Some Store Bought

Naan

Sriracha Hot Sauce

Crumbled Feta Cheese

For Garnish

Method

1. Let’s make the sumac onions first, place the onions in a bowl with the sumac, lemon and salt. Let marinade for 20 minutes or keep for 3 days in the fridge.

2. Blend all the spicy garlic sauce ingredients together using a stick blender or stand blender. It’s completely fine to mix everything together by hand – just finally chop the garlic. Set aside and this will last 3 days in the fridge.

3. Place the lamb into a bowl with the spices, garlic, egg and breadcrumbs. Season with salt and pepper and mix all ingredients in the bowl until a sticky meat mix is created. Form this into thick sausage shapes – roughly the size of a jumbo hot dog or bratwurst. Skewer each meat sausage with a wooden or metal skewer. I sometimes love to use big sprigs of woody rosemary instead of skewers, it just adds that little bit more flavour and looks REALLY cool. Place the lamb in the fridge for a couple minutes while you prepare the rest.

4. Preheat oven to 180c.

5. Place a large saucepan of water on a high heat until it simmers. Whisk in the stock cube and carefully add the baby potatoes. Cook for 20 minutes or until al dente. Remove from the stock and place into a mixing bowl with the olive oil and harissa. Cover with a tea towl or lid of a sauce pan and toss. This will get the spuds nice and fluffy. Place onto a roasting tray and roast in the oven until crispy and golden – 20 minutes.

6. Place a frying pan or skillet on a medium to high heat. Once hot cook the lamb for 3 minutes per side and repeat until cooked through and all the lamb is cooked. Try this on the BBQ for even better results – but soak wooden skewers in water for 20 minutes before hand so they don’t catch fire.

7. I always serve this family style with all the elements in the centre of the table for people to help themselves. Or warm the flatbread and place on a plate, splash in the spicy garlic sauce, followed by the lamb (remove the skewer), lettuce, sumac onions, sriracha, more spicy garlic and finish with some feta. Serve up with the potatoes and enjoy!

Jacks Homemade Flatbreads

Method

Ingredients

For the dough

400g Strong White Flour

100g Fine Semolina

Flour

1 Tbsp Extra Virgin

Olive Oil

Extra olive for cooking

2 Tsp Sugar

7g Instant Yeast

100ml Warm Water

225ml Warm Water

Pinch Of Salt

Makes 6

1. Let’s make the dough, mix the flours and sugar, place out onto a workbench and make a well in the centre. Take the 100ml of warm water and whisk in the yeast, add this to the well along with the olive oil. Using clean fingertips to bring the flour into the liquid while pour in the remaining warm water Bring together into a dough, season with the salt and continue to knead for 10 to 15 minutes. Place the dough in an oil bowl, cover with clingfilm and allow to prove at room temp for 30 minutes.

2. After 30 minutes remove the dough from the bowl, divide into 6 balls and place on an oiled tray covered with cling film or use a large lunch box. Place the fridge overnight or leave for two to three days.

3. To cook, place a pizza stone or an upside-down oven tray in the oven and heat your oven up to highest temperature – 220c or higher.

4. Take the dough balls out of the fridge 20 minutes before its needed. Place the dough ball onto a floured workbench. Roll it out like a pizza, place on top of a sheet of parchment and top with a drizzle of olive oil. Bake in the oven on top of the pizza stone for 5 to 10 minutes.

5. Use these to serve with some homemade kebabs, a curry or use for making lunches for the week.

JACK’S TWIST ON AN AMERICAN STAPLE

Chargrilled Jumbo Pork Chops & Sprouting Broccoli with Nettle & Wild Garlic Mac N Cheese

There is nothing nicer than a proper American backyard BBQ, grilled meat & veggies with creamy macaroni and cheese! Yum! This is my take on the American classic with a spring twist so get your gloves and get out there picking some juicy nettles.

Ingredients

4 Jumbo Bone In Pork

Rib Chops. 180g To 200g. Ask Your Butcher.

1 Tsp Paprika

1 Tsp Black Pepper

1 Tbsp Brown Sugar

½ Tsp Salt

½ Tsp Onion Powder

½ Tsp Garlic Powder

½ Tsp Cayenne Pepper

2 Tbsp American Mustard

4 Tbsp Rapeseed Oil

2 Bunches Of Sprouting Broccoli

Salt And Black Pepper

For The Mac N Cheese

200g Baby Spinach, 1 Bag

1 Large Bunch Of Young Nettles, Or Swap With Kale

A Couple Large Bunches Of Wild Garlic, Or Swap With 4 Garlic Cloves

1 Bunch Of Fresh Parsley

1 Vegetable Stock Cube

1 Cup Of Parmesan

Finally Grated.

1 Cup Vintage Cheddar

1 Cup Of Cream

4 Tbsp Butter

440g Macaroni Pasta

Method

1. To start, mix the paprika, sugar, black pepper, salt, onion powder, garlic powder & cayenne.

2. Brush the pork chops all over with mustard and coat in the spice rub. Set aside until your ready to cook.

3. Place a saucepan with 1L of water on to boil, whisk in the stock cube. Clean and rinse all the greens under cold running water and shake dry. Add the spinach, nettles and wild garlic to the simmering water for 1 minute. Then add the parsley for a couple seconds. Remove all the greens to a blender and add a ladle of the stock followed by the cream, parmesan, butter and salt & pepper. Blend until silky smooth and set aside in a lunch box or Tupperware. This will stay perfect in the fridge for 3 days.

4. Grab a griddle pan or the ovens grill is perfect, or the BBQ is ideal. Place on a medium to high heat and once hot start grilling the pork chops flipping every 2 minutes. Until nice and grilled on the outside and just barely cooked through. Set aside to rest. Keep the griddle hot and toss the broccoli with oil and salt, grill in the hot grill for 5 minutes. Set aside with the pork.

5. Place a pot of water on simmer and generously season. Add the macaroni and cook for 6 minutes. While the pasta is cooking place a pan on a medium heat. Scoop the pasta into the pan with a knob of butter, while tossing the pan add the puree and toss until coating the pasta. Sprinkle in the cheddar and keep tossing.

6. Serve up the Pork and broccoli with a scoop of the mac! I know, you don’t have to tell me how nice it is!

OUR VISION IS FOR A FUTURE WITHOUT THE NEED FOR EMERGENCY FOOD

The Trussell Trust supports a nationwide network of food bank centres, and together we provide emergency food and support to people unable to afford the essentials. But hunger isn’t about food. It’s about a lack of income, so we also campaign for longterm change.

Reaching our goal of a future without the need for food banks means we all have to work together.

Here are a few ways you can help your local food bank:

• Volunteering – could you spare some time to support people in your local community?

Find out more at trusselltrust.org/volunteer

• Donate food – find your closest food bank below and a shopping list opposite for the top items needed.

• Give your support – whether you want to raise funds, organise a collection at your school or church or want to make a financial donation, your support is crucial.

• Follow your local food bank on social media

There are 23 food banks in the Trussell Trust network in Northern Ireland, providing emergency food for local people in crisis

• 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

HELP GUARANTEE OUR ESSENTIALS

In the 2022/2023 financial year, food banks in the Trussell Trust network in Northern Ireland have seen the highest ever level of need, distributing over 81,000 emergency food parcels – including over 36,000 to children. Our social security system should support anyone in need of help, but right now it’s not providing enough income to cover the cost of life’s essentials, with most people at food banks in receipt of Universal Credit.

We’re calling on the UK government for an ‘Essentials Guarantee’ to make sure that the basic rate of Universal Credit is at least enough to afford the essentials we all need, such as food, household bills and travel costs.

Find out more at trusselltrust.org/essentials

Our volunteers, who work in food banks across Northern Ireland, would love to chat with you. You’ll have the opportunity to find out how you can support your local food bank and get involved in the Guarantee our Essentials campaign.

If you’d like to give a financial donation to support Trussell Trust’s work in Northern Ireland, please use this QR code

Shopping list

Tinned meat

Tinned fish

Tinned veg

Tinned fruit

Cooking sauces

Coffee

Milk (UHT or powdered)

Cereals

Fruit juice (long life)

Tinned pudding

Jam

Instant mashed potato

Exhibitors

Amberline Preserves L16

Causeway Coffee M20

Ballyboley Dexters P19

Ballylisk of Armagh L04

Barry Johns Sausages L06

Basalt Distillery N22

Best Greek Olive Oil M05

Betty’s Ice Cream N27

Black Arch Distillery L10

Blackfire Foods N16

Brennans Events Food Van

Burren Balsamics K02

B C

Cacao Patisserie P15

A D E F

Causeway Cookie Co P25

Cavanagh Free Range Eggs K13

CMDesigns L17

Coconut & Moo Moo K04

Complete Taste N21

Cookie Dó L23

Crawford’s Rock M16

Dolce Sofia Dolci M24

Dundarave Estate P24

Erin Grove Preserves P10

Cafenua N14

Capparelli Cooks N20

FLAVOUR SAFARI N23

Froggy Crepes Food Van

Gran Grans Foods N08

Granny Shaws Fudge Factory M10

Green Fingers Family L26

Habanero Steve’s P13

Hellbent P22

HelloFresh L29

Hinch Distillery L32

Hotties Chocolate P14

Irish Black Butter L05

Jack’s Fudge K06

Jackson Roze K11

G H I J K

Ke Nako Biltong M08

Lacada Brewery M14

Linwoods Health Foods L12

Little Popcorn Shop L30

Long Meadow Cider M18

Marshall Beekeeping K09

Moocha Kombucha L15

Moon Gelato N15

Moorcroft Foods P17

My Natural Oil Ariston N28

Nica Nica M15

Nitro Coffee and Brew & Yaki P08

L M N O

Old Irish Creamery Cheese M21

Oui Poutine K15

Papa’s Mineral Company M22

Partie De Moi N30

Peppup P16

Pizza Napoletana Food Van Retros Grilled Cheese Food Van

Rhiannon’s Cakes and Bakes L21

Rubys Fine Foods L09

Ten Watch Chocolates L31

The Brownie Barn L18

The Copeland Distillery M04

The Daily Apron N09

The Fancy Fox Food Van

The Fluffy Meringue K03

The Hatch Food Van

The Holestone Outdoor Catering Food Van

Shorthorn Kitchen K07

Simply Scampi P18

Sushi-Mania Ltd N10

Symphonia Spirits N12

P R S T

Tapitas Food Van

Taste of Philly P11

The Trussell Trust N32

Tom & Ollie M34 Waimai Ltd P26

W

Wild Atlantic Distillery N31

The Producers’

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.

The sessions provide a concise yet informative exploration of the local food scene. There are ample opportunities to partake in this enriching experience throughout the weekend. Moreover, the presence of a designated host ensures that the interaction between the audience and producers remains engaging and informative. For a delightful blend of gastronomy, education, and community support, The Producers’ Table is a must-visit destination.

Meet The Host

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.

Street Food Vans

Where street food delights await.

Indulge in the finest Northern Irish street food at its best. Experience the true taste of quality local cuisine from an array of independent traders. From authentic pizzas, awardwinning burgers, and artisan ice-cream, to handcrafted barista-style coffee, sweet and savoury crepes and delectable sourdough grilled cheese sandwiches, our selection is sure to satisfy your cravings.

Tapitas

Tapitas was formed by a collective of industry specialistsinnovators and distinguished hospitality experts - who came together to bring the next level of International urban food fusion catering.

tapitas.co

The Holestone Food Truck

Locally sourced ingredients, prepared with expert care by our professional & passionate team! theholestone.com

The Fancy Fox

The Fancy fox Coffee truck, serves handcrafted Barista style coffee, locally roasted, along with specialty teas, hot chocolate and homemade cakes and bakes, catering for all dietary requirements. facebook.com/thefancyfoxni

Pizza Napoletana

Hand stretched Authentic Neapolitan pizza cooked fresh in just 60 seconds using only the freshest ingredients possible. Our pizzas are fermented for a MINIMUM of 24 hours before being stretched & cooked. instagram.com/belfastpizzablogger

The Hatch

We at Hatch are well known for our wide selection of ever changing street food, burgers and loaded fries topped with smoked meats, which we smoke ourselves in house, using only our local butchers who provide grass fed sustainable beef, local to the Mournes www.thehatch2016.com

Brennan’s Ice Cream

At Brennans Ice Cream, we invite you to rediscover the joy of ice cream made the old-fashioned way. Come, indulge in the taste of tradition, and let every scoop tell a story of timeless flavors and cherished memories.

instagram.com/brennans_99

Retro’s Grilled Cheese

Authentic sourdough grilled cheese sandwiches using the finest local ingredients suppliers including Ballylisk, French Village, Arcadia, Kennedy bacon and Tacacucina.

instagram.com/retrosgrilledcheese

Froggy’s Crepes

Froggy Crepes will be whipping up savoury and sweet crepes and pancakes, all crafted with free-range eggs.

facebook.com/Froggyscrepes

The Love Your Food Show collaborates with Springboard FutureChef competition

With its dedication to promoting culinary excellence and fostering the growth of aspiring chefs, Love Your Food finds common ground with Springboard FutureChef in their shared mission to inspire and empower the next generation of culinary professionals.

Springboard FutureChef - An invaluable resource for teachers and educators both in the classroom and online

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. Springboard FutureChef supports students to build industry based culinary skills and knowledge, as well as connecting teachers and students with industry professionals. The Springboard FutureChef competition is now the biggest school culinary competition in the UK celebrating talent and adding to our long list of successful alumni.

The FutureChef Competition helps Years 10-12 Northern Ireland pupils to develop their culinary talent and supports pupils with entry routes into careers in the kitchen.

FutureChef supports the national curriculum and the development of key life skills whilst inspiring young people to cook.

Springboard FutureChef – 25 Years of Inspiring Tomorrow’s Chefs

Over the last 25 years, the annual school-based competition has been a wellspring of inspiration for young talents, paving the way for their culinary aspirations and guiding them towards successful paths in the culinary industry.

Springboard FutureChef has captured the imaginations of numerous budding chefs in schools across the nation. Yearly the culinary challenge has provided them with a stage to exhibit their culinary abilities, inventiveness, and to develop a love for the art of cooking. To date, an impressive 214,000 students aged 12-16 have participated, underscoring the competition’s profound influence on the culinary landscape of the country.

As Springboard FutureChef continues to inspire and cultivate culinary excellence, the partnership with Love Your Food adds a new dimension to our shared vision of nurturing the chefs of tomorrow.

Below we meet the 2024 Springboard FutureChef finalists, find out who or what inspired them and delight in the dishes they prepared for the competition:

Beth Morrow

Banbridge Academy

What heat did you win: Wild Card Mentor: Ciaran Sansome, Seagoe Hotel, Portadown

How did you first fall in love with cooking or what is your earliest food memory that made you want to join the competition?

I have have always loved to cook for as long as I can remember, my specialty used to be top hats and now it’s hand made gnocchi and lemon panna cotta. However, it wasn’t until lockdown (and the closing of takeaways) when I first properly started cooking. My mum and I made ‘fakeaways’ most weeks, things like honey chilli chicken, egg fried rice and sweet and sour were always a hit. When I heard about the competition from my Food and Nutrition teacher, I knew it was something I’d love to try. Who knew I’d make it to the semifinal?!

Winning a FutureChef heat is a big deal! What was the moment like when you found out you’d won your heat? Can you share your excitement?

I was actually sitting in biology class when I found out I was going to the next round of the competition. My teacher pulled me out of class (scary….) and then told me I was the wild card, I didn’t quite believe it to begin with. But the excitement soon began to hit me, and I couldn’t wait to get started and experimenting with new foods and flavours.

What type of food do you just love to cook and eat the most, and what’s so special about it?

My favourite genre of food is “fakeaways” I love that you can eat something so tasty yet nutritious. In particular my favourite dish to cook and eat is sweet and sour. As a food and nutrition student I have a passion for adapting recipes that we would associate as unhealthy to healthy.

We’re curious about your secret weapon in the kitchen. Is there a signature dish or ingredient or piece of kitchen equipment that you can’t wait to share with everyone at the event?

I have recently become familiar with the Thermomix, this is an amazing but expensive utensil which allows you to cook, blend, weigh and so much more. I used this in the competition to make a raspberry gel and a panna cotta. It was very cool! However, something everyone should have in their kitchen is a good knife, working with my Chef Mentor I understood how a sharp knife can make life a little bit easier.

Culinary journeys are filled with interesting stories. What’s one memorable kitchen mishap or culinary adventure that stands out for you?

My love for food and cooking has always been a journey at home so

I suppose cooking at Belfast Titanic Met and here today at the Love your Food Show has really kicked off my culinary adventure. I can’t wait to see what is ahead of me. As a Food and Nutriton student I will have a practical exam at the end of my GCSE year and I am looking forward to showing off my new skills I have developed.

Any favourite cooking hacks or tips you’ve picked up along the way that you’d love to pass on to fellow food enthusiasts?

Through this competition I have developed and enhanced a range of my cooking skills but something I would share is to not be afraid of different ingredients. When I first started working with my chef mentor, he talked about making ketchups and gels using Agar Agar and Xanthium Gum. Well, the only time I had heard of Agar was in the science lab, to be honest I was a little nervous. However, as scary as they sound, they are actually easy to work with and I would encourage everyone to push yourself out of you comfort zone a little and try something new and different every once in a while.

Is there a chef or mentor who’s influenced your cooking style, and how have they shaped your approach to cooking?

Ciaran Sansone my mentor has played a huge role in developing and enhancing my skill set. He has been very patient and enthusiastic with me, and I have learnt a great deal working with him. Working alongside Ciaran he showed me how easy it is to reduce food waste and in actual fact celebrate the food we have to cook and to use as much of the food as possible. This is something I am going to try and implement in my cooking style. I didn’t have much culinary experience before as I had not studied it but working with him, he has really ignited a passion for cooking in me.

Do you have a dream culinary adventure or career aspiration that involves cooking? We’d love to hear about your long-term vision.

As a food and nutrition student I love learning all about Nutrition and cooking. I also have a passion for sports and how the body works. So, I would love to combine all of these together and my hopefully in the future I will work with sports teams. I would like to help plan and prepare meals that meet their nutritional demands and show them how they can prepare these meals as well.

What’s the one piece of advice you’d give to young, aspiring chefs who are passionate about food like you?

Something I would like to share with any aspiring chefs no matter what skill set you think you have everyone can cook. Take your time, ask questions, and enjoy the process of cooking. You don’t need lots of fancy equipment to make something delicious.

Alex Scates

St Columbanus’ College

What heat did you win: Down Heat

Mentor: Cathy Adamson, Sodexo UK and Ireland

How did you first fall in love with cooking or what is your earliest food memory that made you want to join the competition?

I started cooking with my grandma at the age of three. My favourite memory of us is blackberry picking and making homemade jam.

Winning a FutureChef heat is a big deal! What was the moment like when you found out you’d won your heat? Can you share your excitement?

I couldn’t believe that I was selected, I did not expect to win. I had entered because of my love of cooking and to have the experience of competing, I was so delighted to get through.

What type of food do you just love to cook and eat the most, and what’s so special about it?

I love to cook risotto, my mum passed down the recipe to me from my iIalian grandmother (Nonna). My mum used to make it all of the time when I was little and it has become a comfort food for me.

We’re curious about your secret weapon in the kitchen. Is there a signature dish or ingredient or piece of kitchen equipment that you can’t wait to share with everyone at the event?

I love the fact that my dish is completely vegan and sustainable. One of my favourite techniques that I am demonstrating in the dessert is the chocolate tempering, I have found it quite challenging but I am so proud when it is executed well.

Matilda Higginson

Friends school Lisburn

What heat did you win: Antrim

Belfast

Mentor: Stevie Higginson, The Square Bistro, Lisburn

How did you first fall in love with cooking or what is your earliest food memory that made you want to join the competition?

I grew up alongside my dad in the kitchen. As a child I always used to help my mum and dad make dinner and I loved it.

Winning a FutureChef heat is a big deal! What was the moment like when you found out you’d won your heat? Can you share your excitement?

It was the best feeling, as I hadn’t always believed that I would have been able to win.

What type of food do you just love to cook and eat the most, and what’s so special about it?

I love to cook food that I enjoy - which is really anything.

Alex is the Northern Ireland Winner of Springboard Future Chef and goes forward to represent NI in the Final.

Any favourite cooking hacks or tips you’ve picked up along the way that you’d love to pass on to fellow food enthusiasts?

When making tiramisu place into the freezer for 5 minutes before transferring to the fridge. This ensures your tiramisu will set much faster and will be ready for serving quicker.

Is there a chef or mentor who’s influenced your cooking style, and how have they shaped your approach to cooking?

My mentor for the Future Chef competition Cathy Adamson has influenced me massivley. The amount of new skills and techniques I have been able to learn from her in such a short time is unbelievable. She will always remain a main influence for me from now and into the future.

Do you have a dream culinary adventure or career aspiration that involves cooking? We’d love to hear about your long-term vision.

I never thought about the prospect of having a job within the culinary field but after having the opportunity to take part in the FutureChef competition it has definitely inspired me to consider this a career choice.

What’s the one piece of advice you’d give to young, aspiring chefs who are passionate about food like you?

Don’t be afraid to ask the people around you for advice and support, there are so many influential people in your life that you might not realise. Every dish that you make will not be perfect but having the determination to keep going will pay off.

We’re curious about your secret weapon in the kitchen. Is there a signature dish or ingredient or piece of kitchen equipment that you can’t wait to share with everyone at the event?

Probably deboning a chicken, when I did it, it was fun and very therapeutic.

Is there a chef or mentor who’s influenced your cooking style, and how have they shaped your approach to cooking?

My dad, the owner of Square Bistro. He has always taught me to be very tidy in the kitchen.

What’s the one piece of advice you’d give to young, aspiring chefs who are passionate about food like you? Honestly just go for it, it’s the best feeling and the most fun I’ve had.

Zuzanna Urbanek

Loreto College Coleraine

What heat did you win: Derry Heat

Mentor: Graham Henry, Head Chef at Portrush Golf Club

How did you first fall in love with cooking or what is your earliest food memory that made you want to join the competition?

Cooking has always been a part of my life. It’s a huge part of my culture and family so when I got the opportunity to enter the competition it was a no brainer.

Winning a FutureChef heat is a big deal! What was the moment like when you found out you’d won your heat? Can you share your excitement?

I was over the moon and so excited about the new journey I’d begin.

What type of food do you just love to cook and eat the most, and what’s so special about it?

I love making and eating Polish Christmas dishes. When making these dishes the whole family is involved and that’s what makes them so special.

Angus Gregg

Dalriada school

What heat did you win: Antrim Rural Heat

Mentor: Dave Gillmore, Executive Head Chef, Galgorm Collection

How did you first fall in love with cooking or what is your earliest food memory that made you want to join the competition?

Cooking first started for me when I was about 10 years old and I was very bored and was craving chocolate cake so I made one and from that a passion spawned.

Winning a FutureChef heat is a big deal! What was the moment like when you found out you’d won your heat? Can you share your excitement?

When I won my heat I wasn’t able to fully process it at first as it was quite overwhelming and exciting.

What type of food do you just love to cook and eat the most, and what’s so special about it?

I adore cooking any kind of braised meat as it provides such a rich flavour and can be so tender.

We’re curious about your secret weapon in the kitchen. Is there a signature dish or ingredient or piece of kitchen equipment that you can’t wait to share with everyone at the event?

I’m very confident in my lemon meringue pie with Italian meringue. I have been working on it for months and have (hopefully) perfected it.

We’re curious about your secret weapon in the kitchen. Is there a signature dish or ingredient or piece of kitchen equipment that you can’t wait to share with everyone at the event?

Polish spices

Any favourite cooking hacks or tips you’ve picked up along the way that you’d love to pass on to fellow food enthusiasts?

Wooden spoon on top of boiling pasta/potatoes. There can never be enough spices.

Is there a chef or mentor who’s influenced your cooking style, and how have they shaped your approach to cooking?

Granny and mum have taught me almost everything I know about cooking.

What’s the one piece of advice you’d give to young, aspiring chefs who are passionate about food like you?

Don’t give up. If something doesn’t work out keep trying until it does.

Culinary journeys are filled with interesting stories. What’s one memorable kitchen mishap or culinary adventure that stands out for you?

I once attempted to make my own ricotta which resulted in a very crumbly mess and a waste of milk.

Any favourite cooking hacks or tips you’ve picked up along the way that you’d love to pass on to fellow food enthusiasts?

If you have got left over herbs that are just going to die then turn them into syrups for drinks.

Is there a chef or mentor who’s influenced your cooking style, and how have they shaped your approach to cooking?

My mentor over at the galgorm resort is David Gilmore and he has been an excellent support during this stage of the competition.

Do you have a dream culinary adventure or career aspiration that involves cooking? We’d love to hear about your long-term vision.

In a perfect world, my own cooking show would be ideal but I mainly just want to cook and eat as many different kinds of food as possible. What’s the one piece of advice you’d give to young, aspiring chefs who are passionate about food like you?

Like most things you’re gonna be bad at it at first so just keep working on it and having a set of sharp knives can change so much.

Lubo Mulkerns

St Paul’s High School, Bessbrook

What heat did you win: Down

Mentor: Sinead

Boyle,

Culinary Arts

Lecturer at Southern Regional College

How did you first fall in love with cooking or what is your earliest food memory that made you want to join the competition?

My Dad loves to cook most weekends so from I was very young I’ve watched & helped him, we come up with a recipe idea & with his guidance I now do most of it myself.

Winning a FutureChef heat is a big deal! What was the moment like when you found out you’d won your heat? Can you share your excitement?

I was so shocked, couldn’t believe it. I was so excited for the final & got started straight away with my mentor thinking about my dishes.

What type of food do you just love to cook and eat the most, and what’s so special about it?

I love to do our family Sunday Roast, meat cooked slowly with loads of vegetables & of course Roast Potatoes. Indian cooking is my Dad’s favourite & we all love eating it, so I’ve been practising marinating with spices & trying to perfect my rice!

We’re curious about your secret weapon in the kitchen. Is there a signature dish or ingredient or piece of kitchen equipment that you can’t wait to share with everyone at the event?

I work in my Dad’s supermarket Deli on a Saturday, under supervision, the Head Chef Devin & his team have really helped me with my knife skills. My parents bought me my first knives that I use all the time. I’ve also really enjoyed learning about spices & experimenting with chillies.

Culinary journeys are filled with interesting stories. What’s one memorable kitchen mishap or culinary adventure that stands out for you?

The Futurechef final was definitely an amazing adventure, from all the practice, support, good luck messages from everyone and the day itself. I had a small mishap on the day, spilling my vinegar on the floor in front of the judges & a crowded gallery of people but I quickly got help & tried to keep my cool. Of course I always cut a finger so always need a blue plaster in my pocket.

Any favourite cooking hacks or tips you’ve picked up along the way that you’d love to pass on to fellow food enthusiasts?

I’m always eager to get stuck in cooking but my Dad always taught me about the importance of timings & to fill my sink with hot water & boil the kettle before I start cooking.

Is there a chef or mentor who’s influenced your cooking style, and how have they shaped your approach to cooking?

I would have to say my Dad, Terry, for guiding me & letting me experiment in our kitchen. Also Head Chef, Devin McShane for helping me with my knife skills, recipe ideas & presentation.

Do you have a dream culinary adventure or career aspiration that involves cooking? We’d love to hear about your long-term vision.

I love languages & cooking so my dream would be to use both in a Michelin Star restaurant in Paris!

What’s the one piece of advice you’d give to young, aspiring chefs who are passionate about food like you?

Practice hard & keep going. I learnt so much from taking part in the competition, especially practicing, making changes & trying again.

A Spirited Renaissance: The Rise of Small Batch Distilleries in Northern Ireland

The emergence of numerous small batch distilleries in Northern Ireland can be attributed to a confluence of factors that have created a favourable environment for the growth of the craft spirits industry in the region, including:

1. Craft Movement Trend:

The global surge in interest in craft and artisanal products has significantly influenced the spirits industry. Consumers are increasingly seeking unique and locally crafted products that offer a distinct experience. This trend has encouraged entrepreneurs in Northern Ireland to venture into the world of small batch distillation.

2. Local Sourcing:

Small batch distilleries often emphasise the use of locally sourced ingredients. Northern Ireland’s diverse and rich agricultural landscape provides an abundance of high-quality raw materials, including grains, botanicals, and water. Distillers leverage these local resources to create spirits that reflect the unique composition of the region, appealing to consumers who appreciate a sense of place in their beverages.

3. Cultural Heritage and Tradition:

Northern Ireland has a deep-rooted history of distillation, particularly in whiskey production. Many of the new small batch distilleries draw inspiration from this heritage, reviving traditional techniques and recipes. This connection to the past not only adds cultural significance but also provides a point of distinction for these artisanal spirits.

4. Tourism and Experience Economy:

The rise of experiential tourism has led to an increased demand for immersive and authentic experiences. Small batch distilleries offer visitors the opportunity to engage in guided tours, tastings, and educational experiences, contributing to the overall tourism appeal of Northern Ireland. This has become a significant revenue stream for many distilleries.

The Copeland Distillery Hinch Distillery

The craft spirits movement contributes to the rich tapestry of Northern Ireland’s culinary and cultural landscape. It has taken the global beverage industry by storm, and Northern Ireland is no exception. Consumers are increasingly seeking unique, locally crafted products that reflect a sense of place and authenticity. Small batch distilleries, often family-owned and deeply rooted in their communities, have risen to meet this demand.

Below we delve into the development of small batch distilleries in the region, with a spotlight on notable players like Basalt Distillery, Symphonia Spirits, Wild Atlantic Distillery, The Copeland Distillery, Hinch Distillery and Black Arch Distillery.

Basalt Distillery: Where Tradition Meets Innovation

Basalt Distillery, located near the Giant’s Causeway in Northern Ireland, is a recently established distillery that breaks away from traditional craft distilling. It focuses on incorporating the latest sustainable processes, cutting-edge distilling technology, and a meticulous approach to precision. Owners and Distillers, James Richardson and Martha Garbe, both hold master ’s degrees in Chemical Engineering and have earned distilling certificates from the Institute of Brewing and Distilling, as well as completing a university course set by their still manufacturer, iStill. They apply a scientific approach to distillation to create high-quality spirits with incredible flavours.

Their flagship product, Giants Basalt Rock Gin, draws inspiration from the basalt rock that filters water from their 600ft borehole. This commitment reflects their dedication to preserving finite resources and expressing gratitude for nature’s provisions. Giants Basalt Rock Gin boasts a potent 50.1% ABV, featuring fresh citrus notes, juniper, savoury saltiness, and a harmonious mouthfeel from buckwheat. The gin is incredibly smooth at this percentage due to its production method.

The flagship product has won multiple awards in its short time on the market:

• Best white spirit in Ireland at Irish Food Awards - Gold Medal Award

• Best in Category for Gin at Stokholm Gin & Tonic Awards Sweden - Gold Medal Award

• Best new Distillery in UK Gin to my tonic awards - UK’s Largest Gin festival Group

• 91 Points score International Wine and Spirits

• 2 Stars in UK Great Taste

Symphonia Spirits: Orchestrating Flavors in Every Sip

Symphonia Spirits, founded by Ric Dyer who has a background in Organic Chemistry, uses science to extract the very best of nature. Operating at Woodlab Distillery in Moy, County Tyrone, they produce four distinct spirits: Symphonia Dry Gin, Armagh Bramley Apple Gin, Raspberry Gin Liqueur and Irish Apple Rum. Ric’s scientific expertise and sustainable processes retain flavours lost in traditional distillation, resulting in a unique range.

Wild Atlantic Distillery:

Rugged and Beautiful

Wild Atlantic Distillery, founded by brothers-in-law Brian and Jim, This Award-Winning Distillery has revived Traditional Irish Whiskey production in the Northwest after 100 years. Inspired by the region’s history, producing a range of spirits that have been awarded the global accolade of being the Best on the island of Ireland. Their Gold winning gins reflect the very best of local botanicals, and their vodka is infused with Amalfi lemons honouring Queen Maeve of Connaught. Launch of their own Irish Whiskey in 2024 will bring make the distilleries journey complete. They offer Distillery Tours, and cocktail classes and is the only distillery in Northern Ireland to have all 5-star reviews.

The Copeland Distillery: A Maritime Legacy in a Bottle

Copeland launched as a University project in 2015 by Gareth Irvine, and was backed by a crowdfunding initiative, raising £30,000. The distillery doors opened in 2019 (a stones throw from the historic harbour in Donaghadee) revitalising the former cinema. The 125-year lease signals commitment to Donaghadee and ambition to share the area’s rich maritime/distilling history. The Distillery is the production site of award-winning Classic Irish and Navy Strength gins, a range of rums and malt and pot-still whiskey (currently maturing prior to release in 2024). Copeland’s mission is simple-to create great tasting spirits which reflect history and traditions of the area. Visitors can take advantage of our distillery tour, learning more about our range of spirits and production processes, relax in our visitor centre or come along to our distillery events!

Hinch Distillery: A Celtic Haven of Award-Winning Spirits and Unique Experiences

Hinch Distillery is a complete ‘grain to glass’ facility that is located at the Killaney Estate just outside the town of Ballynahinch, covering an extensive 45,000 square feet area. They offer a range of award-winning Whiskeys and Gins – most notably for their 5 Year Old Double Wood being voted Best Blended Irish Whisky 12 Years and Younger at the World Whiskies Awards 2024 and Ninth Wave Irish Gin being the most highly awarded gin in the world 2020. The distillery features a stunning Visitors Centre, offering Whisky Tours, Gin School, and other experiences for enthusiasts and was voted NI’s Best Tourism Experience 2022 by Tourism NI.

Black Arch Distillery: Crafting History in County Antrim

Black Arch Distillery, situated on the Antrim Coast, produces small-batch gin capturing the rugged landscape. Utilising botanicals like blackberries, nettles and a subtle hint of seaweed, their gin reflects the land and ocean around the Black Arch. They emphasise local ingredients and suppliers and offer a range of products, from 70cl gin bottles to engraved giftware.

Conclusion

The small batch distilleries in Northern Ireland, including Basalt Distillery, Symphonia Spirits, Wild Atlantic Distillery, The Copeland Distillery, Hinch Distillery and Black Arch Distillery, represent a flourishing industry that seamlessly combines tradition with innovation. These artisan producers have not only elevated the spirits scene in the region but have also become ambassadors for the rich cultural and natural tapestry of Northern Ireland. As the global appreciation for craft spirits continues to grow, these distilleries are likely to play a pivotal role in shaping the narrative of Northern Ireland’s spirited renaissance.