26 minute read
GOOD FOOD & DRINK GUIDE
Ulster Tatler GOOD FOOD & DRINK GUIDE
AUTUMN 2021
UlsterTatler
TALKING Food & Drink
After lockdown, many people are excited to get back to restaurants or looking to develop the cookery skills they have dabbled with while at home so when would be a better time for a food guide? With a range of local produce grown at home, or caught locally at sea, we are spoilt for choice when it comes to fresh ingredients. Local restaurants and takeaway establishments place a greater emphasis on allergies and intolerances, providing more vegan and gluten-free options so that needs are catered for. But remember, it is not all about the food. With a number of award-winning breweries and distilleries in Northern Ireland, you are guaranteed to find the perfect aperitif or night cap to round off your dining experience. Food and drink are at the heart of the Northern Ireland, so read on to see what teases your tastebuds.
RECIPE: Smoked Duck Breast Ingredients: • Duck Breast SMOKED DUCK BREAST • Rice Woodchips • Sugar • 6 Oranges • 100g Caster Sugar • 6 Shallots, Diced • 1 Star Anise • Splash of White Wine Vinegar • 1 Cinnamon Stick • Loaf of Brioche, Diced 1mm • Pickled Carrots
Method
1. Sear Duck Breast and cook in oven for 6 minutes 2. Set up smoker and when hot, place the duck inside, cover with foil and cook on medium heat for 5 minutes. 3. Peel and dice oranges, sweat off the shallots, add the star anise, cinnamon and sugar. 4. Add the white wine vinegar and diced orange. 5. Cook gently until sticky and jam like. 6. Saute the brioche croutons in oil, butter and thyme. 7. Serve the duck cold and very thinly sliced. 8. Garnish with orange chutney & pickled carrots
Recipe from Millar’s Kitchen, Lisburn Road
Quality. Simplicity. Seasonality
Indulge in a Tasting Menu by Head Chef Chris Rees & his team, showcasing local artisan producers in seasonally curated dishes
Galgorm.com
A TASTE OF NORTHERN IRELAND
Ulster Tatler’s Chris Rees, Head Chef of the River Room Restaurant at Galgorm Resort and Spa.
How did you get into the culinary arts and how long have you been in the industry for?
My introduction to kitchens started when I was 15 years old, having a weekend job in a small restaurant in the city centre. I have always loved ‘messing about’ in the kitchen and grew up experimenting with lots of recipes – and gave everything a go.
Now, with my wealth of experience, I am always searching for quality ingredients and am inspired by my peers to make fine dining into fun dining.
Tell us a bit about the River Room Restaurant?
The River Room Restaurant is located at Galgorm Resort and has obtained my accolades including 3AA Rosettes.
I am passionate about using local produce and promoting the taste of Northern Ireland. I source the best of produce for our menu but also grow a portion of what I need (weather permitting of course) – including cress and courgettes - in the Resort greenhouse. We try to use interesting and sometimes unusual techniques to try and offer the customer a unique but still familiar experience.
What is your favourite dish on the menu and why?
At the minute it’s the fantastic local quail that is served with multicoloured cauliflowers and Irish ham. It looks great on the plate, is a pleasure to prepare and has great flavours. It also comes from a very small producer which means it’s quite exclusive to me.
What has been a career highlight for you to date?
There are many highlights, from working on ships and yachts in high end kitchens and seeing a lot of the globe, to working in Michelin awarded kitchens, to where I am now - being able to grow and forage a lot of my own ingredients and have full creative reign over what I do on the River Room menu.
What would you say is your signature dish?
I’d say my signature dish would be the rabbit ballotine which often finds its way on to the menu at various times of year. I’m lucky to have access to some amazing wild rabbit and being a big fan of the “field to fork” process, it’s always a pleasure to use it.
We’re in Lisburn
The Founding Origins
Established in August 2011 Carnbrooke is owned by husband-and-wife team Jason & Jacqueline Hamilton. With a butchery background and 20 years in the industry Jason took a leap of faith to go out on his own and it quickly went from strength to strength starting off with four staff and a small factory in Dromara, Co Down. Supplying hotels and restaurants offering quality, locally sourced beef, pork, and lamb products they quickly built the customer base to include well renowned and prestigious Hastings Hotel Group, Deanes, Muddlers Club and OX. We soon became well known in our own right and opened a small retail butchery shop in Dromara located close to our factory.
Our Success
Our driving force behind our growth and success is our passion in sourcing the best local produce. We have direct contact with the farmers, the animals are reared to our own specific standard to ensure consistency. We believe in supporting local and recognise the quality that exists on our doorstep. Over the last 10 years that number has grown to approx. 300 restaurants and hotels, as well as contracts such as Ulster Rugby.
Our growth made us think big. We required a site that could house our production and kitchen facility as well as an extensive retail shop with ample onsite car parking. We have ended up with much more thanks to the support we have received. We have grown to a team of almost 70, doubling in size since our move to Lisburn. We have a great team of talent and look forward to what the future has in store for us. In 2020 days just prior to the first lockdown we opened a 2500 square foot Butchery & Food Hall. We truly didn’t know what to expect. Immediately the local community supported our vision and offering. We began to have customers visiting from far and wide. Our Food Hall has provided us an outlet to showcase our capabilities. Customers shop with us knowing they receive quality, provenance and excellent service. We receive such positive feedback from our customers. We have a Himalayan Salt ageing chamber that can be viewed in the food hall as well as a 25 ms2 chamber in the factory. We have a vast range of cooked and raw products made on site by our talented team of butchers, chefs and production operatives. The in-house team are constantly adding to their offering devising new recipes and meals-to go that really are excellent, there is something for everyone. Alongside our Carnbrooke range we love to support small, local, artisan suppliers with over 40 supplier relationships and growing.
Committed to Our Future
We are keen to keep growing in all areas of our business. Since the reopening of hospitality and indoor dining we continue to supply our existing partner base, now more than ever we are dealing with many new hotels and restaurants that understand Carnbrooke do not compromise on quality and provenance and recognise us for excellence and innovation and our commitment to quality, sourcing local ingredients and products.
Our Food Hall continues to thrive along with our offering. We have some exciting plans for Carnbrooke in the not-toodistant future.
We have a great team of talented people working alongside us with a passion for food and growing the business. We are excited for our future and looking forward to the next 10 years.
DELECTABLE DELIGHTS
Holly White shares her top tips and recipes for delicious picnic staples using a variety of delectable delights from Frontier Foods.
Be it a trip to the beach, a local park, or simply a gathering in your garden; al fresco dining is the perfect opportunity to relax, socialise and reconnect with those closest to you while tucking into some delectable delights. Plant-based nutritionist and foodie influencer Holly White has created the dream duo to add to your picnic basket, perfect to tuck into with family and friends, and a welcome change from the humble ham sandwich, which has long been a staple for jaunts to the park.
Using a selection of the new range of delicious staples from Frontier Foods, which includes Black Olives Pitted, Green Olives Pitted, Pickled Onions in Vinegar, Mini Gherkins in Brine & Vinegar and Gordal Olives filled with Cucumber, Holly has created a Mixed Olive Tapenade, the perfect accompaniment to salted crackers, crisps, or crusty fresh bread and cheese, and a tangy and satisfying pickled onion, basil and sundried tomato rice salad.
Frontier Foods Olive Tapenade
Ingredients:
• 1 Jar Of Frontier Foods Black Pitted Olives • 1 Jar Of Frontier Foods Green Pitted Olives • 1 Tablespoon Of Capers • 2 Cloves Of Crushed Garlic • 2 Tablespoons Of Olive Oil • 1/2 Squeezed Lemon • Large Pinch Of Pepper Optional: 1-2 tablespoons of nutritional yeast.
Method:
Place all ingredients into a food processor and pulse till your desired consistency is reached.
Frontier Foods Pickled Onion, Basil and Sun-Dried Tomato Rice Salad
Ingredients:
• 350g Rice- Pre Cooked Weight • 1 Vegetable Stock Cube • 2 Shallots, Finely Sliced • 200g Sun-Dried Tomatoes • 1/2 Jar Frontier Foods Pickled Onions In Vinegar • 200g Raw Courgette Cut Into 1/4 Slices.
Dressing
• Juice of 1 Lemon • 1 Tablespoon Miso Paste • 4 Tablespoons Olive Oil • Salt And Pepper To Season
To Serve
• 100g Flaked Almonds • 200g Frontier Foods Pitted Olives - Black Or Green • A Handful Of Fresh Basil
Method:
Cook the rice as per instructions in approx 600 ml water and a vegetable stock cube for approximately 15 minutes. Allow it to cool and prep your other ingredients. Stir all your dressing ingredients together. When your rice is cooled stir in the shallots, sun-dried tomato and courgette together. Drizzle over your dressing and top with the olives and flaked almonds and basil. Add a generous pinch of fresh ground pepper and sea salt. When it comes to picnics and dining al fresco, there’s more to think about however than what we are going to consume as all too soon the grub is gone, leaving a pile of disposable plastic packaging in its wake.
Shockingly, the world produces 381 million tonnes of plastic waste every year, and only 9% of it has ever been recycled - so even the most conscientious of picnickers who dispose of their rubbish responsibly are contributing to the problem. Besides – the dips, salads and sandwiches that so often come encased in plastic leave a lot to be desired in terms of both taste and quality.
So how do we make the most of one of summer’s greatest pleasures, without harming the environment? It’s time to ditch those soggy shop-bought sambos, roll our sleeves up in the kitchen and take the oh-so-enjoyable art of picnicking to a whole new level.
Plant-based nutritionist and Frontier Foods ambassador Holly White has shared some top crowd-pleasing recipes and tips on creating a sustainable picnic:
- Pack everything the night before so you can get on the road early. - Have extra flasks or bottles of water in your car to clean off sticky hands and sandy toes. - Save any used jam jars and use them to bring dips and dressings with you saving single-use plastic. - Think reusable or degradable wherever possible and bring cutlery from home or look for bamboo options which will degrade. If using compostable cutlery and food storage ensure it goes into the brown bin after use. - Avoid clingfilm and look for reusable wax wrap which work perfectly for keeping sandwiches fresh. - Most importantly take home any rubbish you bring with you and leave no trace behind.
The Frontier Foods range is available in stockists nationwide, including Tesco, Dunnes Stores, Super Valu, Fresh Stores & Eurospar. For more information visit www.frontierfoods.ie.
REVIEW
A HOT SPOT
Ulster Tatler’s Joanne Harkness visits The Rabbit restaurant, Templepatrick.
The Galgorm collection got a little bit bigger last year when it added The Rabbit Hotel & Retreat to its growing list of top-notch hotels and eateries. You know when the Galgorm name is involved it is going to have that certain touch of class that makes it stand out from the rest because everything they touch turns to gold. The Rabbit Hotel is a quick 15-minute drive from where I live and since it opened its doors last year, there has been a real buzz around the local area, with it being tagged as the new ‘hot spot’ to socialise with friends and family. I had seen countless people on my social media post photographs of themselves at The Rabbit and had a serious case of Fomo (fear of missing out), so I had to go along to see it for myself.
Location
The Rabbit is in the scenic and centrally located Templepatrick village, Ballyclare. It is only a matter of minutes drive away from the airport and the motorways to Belfast, Antrim, Ballymena and beyond, so it is incredibly easy to get to. From the outside in, The Rabbit oozes character, with a vibe that mixes oldstyle New York and Italian all into one.
Atmosphere
My partner and I had our table booked for a Thursday evening, which was a lovely treat after work just as the weekend was starting to approach. When we arrived the vibrant and attentive hostess immediately showed us to our table. The restaurant had the right amount of buzz - it didn’t feel overcrowded and claustrophobic, but had a tangible atmosphere. The waiter was straight over to advise us on the menu and take our drinks order - and to make the most of not driving, I of course had to order their signature cocktail, Jessica Rabbit. I had seen pictures of people posing with the cocktails all over Facebook and Instagram, so I wanted to see if they lived up to the hype – the Jessica Rabbit certainly did. It was a mix of pink gin and prosecco, bursting with citrus and berries fl avours – so refreshing!
The Menu
The menu was very extensive; from appetisers and entrees, to local seafood and prime cut meat – there was something to suit everyone. Our waiter was very helpful in giving suggestions of what he thought we might like as we were fi nding it hard to choose between all of the delicious options. To start with we decided to share the beer battered chipolatas and truffl e arancini (deep fried Italian rice balls). They were both extremely moreish, especially when dipped in the creamy garlic mayo – almost too good to share!
For the main course I chose a fi sh option, as I fi nd it lighter (I have to leave room for dessert). The fi sh I opted for was roast cod fi llet, with creamed greens and a side of patatas bravas. The cod was fresh and fl aky, and was completed perfectly with the rich, creamy sauce. The spicy patatas bravas gave a punchy kick to the dish, a great side dish to choose if you like a bit of fi eriness. My partner went for the waiter’s recommendation, which was the mustard glazed pork chops, with a side of garlic potatoes and onion rings. The two pork chops were huge, almost like two pieces of thick steak – so this is a must-try for meat lovers who want something a bit diff erent. We decided to share a dessert, which was the double chocolate truffl e cake as we are both chocolate lovers. It was a complete delight! It had a rich cake base, topped with a smooth, chocolate truffl e mousse – the ideal end to an ideal meal.
Fact File 882 Antrim Rd, Templepatrick BT39 0AH Tel:028 9443 2984 W: www.rabbithotel.com
Record 8th 5 star Trip Advisor award!
Chandpur started 2020 on a high, having a hugely successful 2019 in terms of awards and business, the stage was set for another great year. It started off so well, in March they won Best World Cuisine from the Restaurant Association of Ireland, then just 5 days later, the Irish Government announced a lockdown to try and stop the spread of Covid 19.
For 16 long weeks, the restaurant could not open to diners, however as winners of the Irish Takeaway Awards 2019, Best Indian Takeaway in Ireland, Chandpur kept all their customers happy in lockdown by opening for takeaway 7 nights a week.
On the 3rd of July they opened their doors again, however in a completely different way to before. 30 seats were removed for social distance, two sittings were offered to cater for the loss of seats and Covid 19 precautions were everywhere. July, August and September proved to be very busy despite all the anxiety around and Chandpur thought the year was going to improve.
They were delighted to receive another 5 Star Travellers Choice Certifi cate from Trip Advisor 2020.
Sadly once again at the end of September the restaurant had to close to diners and again offer takeaway only. Many of the biggest nights in the Food Industry diary had to be cancelled, the Irish Takeaway Awards, The Yes Chef awards. The Irish Curry Awards, The Food Awards Ireland 2020. Rana and Susan, say 2020/2021 has a been a huge challenge in the fact they have had to close their Indoor dining for so long and trying to keep the staff fully employed and the business running successfully as a take away has been their sole aim .
However they are determined with the recent reopening of indoor dining they will get back to what they do best, have a full restaurant with diners and takeaway and look after all the wonderful customers who supported them all through lockdown and invite back to dine in, all the regular visitors and family and friends who support their Award Winning restaurant on a regular basis. .
So far in 2021 they have achieved another Gold Star, Great Places to Eat Award from the prestigious Lucinda O’Sullivan, a write up in the Irish Independent from Lucinda also and an Eighth 5 Star Trip Advisor Travellers Choice Award for 2021.
Rana and Susan hope that with all the measures they have in place for the safety of their customers, that they will remain open now and look forward to a return to some normality.
k Winner! Best Indian
Establishment of the Year at the
Food Awards Ireland 2019. k Winner! Best Chef at the Irish
Curry Awards 2019.
k Winner! Best Indian Restaurant
in Ireland at the Yes Chef Awards 2020.
k Winner! Best Indian Takeaway in
both Ulster and All-Ireland at the
Irish Take Away Awards 2019.
k Winner! Fifth Gold Star in a
row from Lucinda O’Sullivan, acclaimed food critic 2021.
k Winner! Ninth Gold Medal in a
row from A Taste of Donegal Food
Festival 2019.
k Winner! Best Newcomer for Young
Chef at a Taste of Donegal Food
Festival 2019.
k Winner! Eighth 5 star certifi cate in
a row from Trip Advisor 2021.
k Winner! Bangladeshi Restaurant
of the Year 2019 from the Irish
Asian Food Awards 2019. k Winner! Restaurant Team of the
Year from the Irish Hospitality
Awards 2019.
k Winner! Restaurant of the Year
Borders from the Irish Hospitality
Awards 2019.
k Winner! Best World Cuisine
(regional) from the Restaurant
Association of Ireland Awards 2020.
Unit 4 Main Street, (Car Park Entrance), Donegal Town. Tel: 00 353 74 97 25452 Web: www.chandpurdonegal.com Email: chandpurdonegaltown@gmail.com
RECIPE: Coconut Panna Cotta
Originating from the region of Piedmont in Italy, panna cotta is a traditional Italian dessert of sweetened cream and gelatine. It can be made in advance so is ideal for saving time when preparing your dinner parties.
Have a go creating this rich and silky smooth dish with a coconut flavour approach from Millar’s Restaurant, Lisburn Road.
COCONUT PANNA COTTA
Ingredients • 1 tin coconut milk • 125ml milk • 50g sugar • 1 vanilla pod • 2 gelatine leaves
Method
1. Place the milk, coconut milk, the vanilla pods halved and scraped out and sugar in a pan together. 2. Bring to the boil and let infuse for 5 minutes. 3. Remove the pods and stir in the soaked gelatine leave until dissolved. 4. Pour into bowls and set for at least 2. hours in the fridge
For the pineapple salsa
1. Dice the pineapple, and fine dice the chillies, mix together with coriandor and a splash of rum and the juice of one lime. 2. To serve, pop out the Panna Cotta and garnish with the pineapple salsa.
Lidl Northern Ireland will showcase the very best of local home-grown produce as 18 new food and drink products hit the shelves of 210 Lidl stores across the island of Ireland, as part of the retailer’s Kickstart Supplier Development programme.
From flavoured gins distilled with locally-grown botanicals, to succulent and spicy South African-inspired meats, authentic Irish poitin, refreshing craft beer and melt-in-the-mouth sorbets and ice-creams, this year eight local Northern Irish producers have been selected by Lidl as the cream of the crop and saw their products go on sale in stores from Thursday 12th August.
The Lidl Northern Ireland Kickstart Programme is designed to help small and medium-sized local food and drink producers grow their brand, build their supply network and reach new customer audiences, upping their potential to open up new export opportunities.
Welcome to Milford House
Milford House Co. Armagh is the former home of the fascinating McCrum family and later home to Manor House School. Famous as the fi rst house in Ireland to be lit with hydroelectricity and even a proper waterfall in the Dining Room. World famous as the home of William McCrum inventor of the penalty kick rule. Now one of the top ten listed buildings at risk in Northern Ireland. Today you can view many of the beautiful artworks, grand furnishings and personal possessions of the McCrum family at 3 Victoria Street Armagh. A warm welcoming historic house which has something of interest to everyone. House tours reveal the stories of the people who lived there and there always something new to discover Enjoy a great day out at Milford House for all the family.
3 Victoria Street Armagh BT61 9DS Tel: 028 3752 5467 / 07854 784 256 Email: milfordhouse57@gmail.com www.heritagetrustnetwork.org.uk
CREAM OF THE CROP
For more information on the Kickstart Supplier Development Programme, visit lidl-ni.co.uk/kickstart
THE SECRET TO A GREAT WHISKEY
Ulster Tatler’s Michaela Colgan speaks to Ciaran Mulgrew , Managing Director of Niche Drinks about his new whiskey “The Quiet Man”.
Where did the origins of the name come from?
My father was a bartender who worked for over 50 years in bars around Belfast. Sometimes he would bring me into work with him and so I grew up loving the sounds and smells of the bar, the craic, the laughter and the smell of the beer and the whiskey. Especially the whiskey. Now that I am blending my own whiskey I am naming it after my father. In 50 years as a bartender he saw a lot of things and heard a lot of stories, but like all good bartenders, he was true to his code and told no tales. My father, John Mulgrew. “The Quiet Man” or as they say in the Irish “An Fear Ciuin”
What sets it apart from other whiskeys?
What makes a whiskey special? The ingredients, the water and the distiller? Yes, but more than that it’s the wood the whiskey matures in. We took the best Grain and Single Malt Irish Whiskies we could find and re-casked them in first fill Bourbon barrels to let the whiskey soak up those wonderful sweet yet spicey oak flavours. Then we blended them to create what we feel is a fabulous Irish Whiskey.
The Quiet Man has also won countless awards, most recently our 8-YearOld Single Malt and our 12-Year-Old Single Malt won Gold Medals at the Irish Whiskey Masters Competition. We have also won Gold and Double Gold Awards at Whiskey Competitions from San Francisco to Beijing. It is always exciting when independent experts taste The Quiet Man and decide it is among the best whiskeys you can buy.
Where is it distilled?
We don’t distill the whiskey ourselves, instead we chose the best whiskies we can find and mature, blend and bottle them in Derry.
Where can customers purchase Quiet Man Whiskey?
Most independent off licenses in Northern Ireland carry The Quiet Man and we are very grateful for their support.
FOOD MADE FOR SHARING 2 TAPS WINEBAR
Walking hand-in-hand with the Cathedral Quarter’s revival, since 2005 2Taps Winebar has been inviting families and friends to come feel at home, whet their appetite and celebrate life and the occasion. Our extensive seating includes one of Belfast’s largest heated outdoor terraces, letting you savour the moment whatever the weather. Boasting charming, seasonal selections of tapas and paellas prepared in both locally embracing and traditionally Spanish fashion, with delicious refreshments and tastefully paired wines, our family owned restaurant has always been centred on a deep-rooted love for getting together and sharing. With over 40 dishes to enjoy our offering can surprise even our devoted customers we’ve welcomed for years.
Eagerly awaiting your next visit via OpenTable, email or phone on 028 90311 414.
• Afternoon Teas • Traybakes • Celebration Cakes • Vegan & Gluten Free Options
104 Castlereagh Road, Belfast BT5 5FR T: 028 9508 6287 www.ivysbakes.co.uk
THE SCENE
Silk road supper club cooks Aya Hasan, Shaha Raz, Kargar Pari, Belfast Mela Director Nisha Tandon and Kata Yon from Iran.
Heather McGarrigle and Krishan Tandon.
SILK ROAD SUPPER CLUB
The Silk Road Supper Club was a three-course dining experience which took place during the Belfast Mela Festival. Guests were treated to recipes that were inspired from our local asylum seeker and refugee community with performance and conversation, bringing together traditional sights, sounds and smells of Asia in an exciting contemporary fusion.
ArtsEkta volunteers Denise Doherty, Lee and Aoife McCrory.
John Mulgrew, Carolyn Stewart, Jane Hardy and Orla McKibbin. Nuala McMhaon and Murray Wiseman.
Gemma Canham and Zaid Tariq. Martin Labaj and Linda Clark.
RECIPE:
Raspberry & White Chocolate Martini
Calling all cocktail lovers! This is a must try recipe from Millar’s
Restaurant, Lisburn Road.
RASPBERRY & WHITE CHOCOLATE MARTINI
Ingredients:
• 35 ml raspberry vodka • 25ml chambord • 15ml raspberry syrup • 50 ml cranberry juice • 50 ml double cream • White chocolate syrup
Method
1. In a boston shaker, add all ingredients except the cream and white chocolate syrup 2. Add ice and shake well 3. Strain into a martini or coupe glass 4. Gently whisk the cream and white chocolate syrup until slightly thickened. 5. Top the cocktail with the cream by pouring over the back of a spoon onto the martini.
Multi Award Winning company dedicated to producing the fi nest free range eggs in the industry
• Multi award winning, including Great Taste, Irish Quality Food Awards and Blas na hEireann Gold awards • Family run business • Farm to fork • All hens are free range • High welfare standards • British Lion accredited
Cavanagh Free Range Eggs Ltd.
58 Clonkee Road, Cavanagh, Newtownbutler Co. Fermangh, BT92 8FH Website: www.cavanagheggs.co.uk Email: hello@cavanagheggs.co.uk Facebook: facebook.com/cavanaghfreerangeeggs.co.uk Twitter: @cavanagheggs Phone: 028 6773 7889 Mobile John: 078 5796 4436 Mobile Eileen: 078 5796 4468
Actors left-right Callum Payne, Noel McGee, Eimear Fearon, Will Jordan, Finnian Garbutt, Holly Demaine, Eoin Sweeney and Jonny Cameron.
Actors David Evans and Sarah Reid.
THE EMPEROR OF ICE CREAM: LIVE READ
St Joseph’s Church in Sailortown recently became the stage for a live reading of The Emperor of Ice-Cream. As part of Paradosso Theatre’s Lonely Passions: The Brian Moore Centenary Festival, this was the fi rst time Bill Morrison’s adaptation of Brian Moore’s novel was performed since its run in the Abbey in 1977.