Local Food Directory - Derry Visitor And Convention Bureau

theLocal 

FOOD DIRECTORY 

Featuring critically acclaimed chef 

Noel McMeel 

A directory of local food producers 

from Tyrone, Fermanagh, and 

Londonderry, Northern Ireland 

produced by Flavour of Tyrone on behalf of 

the Western Regional Tourism Partnership.



On the Carleton Trail, Knockmary Forest, Augher 

County Tyrone

Page 

04 & 05 



Contents 

Contents 

Introduction 06 

Foreword 08 

Seasonal Food 10 

Northern Irish Food 

Northern Irish Bread 

Bread Recipes 

Breads & Cakes 

Dairy Produce 

Delicatessens, Drinks, Jams, 

Preserves, Hampers & Ready Meals 

Fruit & Vegetable Recipes 

Fruit & Vegetable 

Meat & Fish Recipes 

Meat & Fish 

Game & Poultry Recipes 

Game & Poultry 

Organic Farming 

Cookery Schools 

12 

14 

18 

20 

32 

42 

48 

50 

56 

60 

70 

74 

78 

86 

Some images supplied 

courtesy of NITB

Page 

06 & 07 



Introduction 

Noel McMeel 

Welcome to your Local Food 

Directory - the home of good food. 

Let us introduce you to your local 

food pioneers. Experts in their field, 

offering you only the best of locally 

cultivated, locally nurtured and 

locally sourced produce. 

From the shores of Lough Neagh 

to the Fermanagh border the wilds 

of this region bear many varied 

delights. So travel with us through 

our surrounding land – a journey 

sure to exercise the senses and 

excite the palate. 

Along the way 

critically acclaimed 

chef Noel McMeel 

will be tempting 

our taste buds with 

a host of mouthwatering 

menus, 

built around local 

produce available 

on your doorstep. 

Noel has cooked for President 

Clinton, Her Majesty The Queen and 

other members of the Royal Family, 

Paul McCartney, Elton John, Ringo 

Starr, Gabriel Byrne, George Martin, 

Eric Clapton, Jools Holland, Chrissie 

Hynde, Twiggy, Pink Floyd singerguitarist 

David Gilmour and actor 

Steve Buscemi. 

An Ambassador of Irish food in 

America Noel cooks there regularly. 

He has cooked at the prestigious 

James Beard Foundation Dinner in 

New York City five times and has 

recently returned from Los Angeles 

where he judged the International 

Hotel and Restaurant Awards. 

Noel has worked in some of the 

most prestigious and well respected 

restaurants in the world, including 

The Watergate Hotel in Washington 

DC, Le Cirque in New York City, and 

Chez Panisse in San Francisco. 

However it is clear to see that Noel’s 

roots lie firmly in Northern Ireland, 

growing up on a traditional farm in 

County Antrim. As Executive Head 

Chef at Lough Erne Golf Resort in 

County Fermanagh, Noel has created 

menus that speak with the essence 

of natural freshness, focused on local 

ingredients. 

So why not join us on our culinary 

journey. The local food revolution has 

begun and it is set to be deliciously 

divine.

Page 

08 & 09 



Foreword 

Crab and Prawn 

Cake with 

pickled beetroot 

couscous and 

mild curry cream 

One of the joys of cooking is 

shopping, and there is nothing I 

like more than to talk to local food 

producers - butchers or fishmongers, 

bakers or vegetable growers 

about their food, and what they 

recommend. It is what they have on 

offer that shapes my menus. That 

is why I am delighted to introduce 

you to the ‘Local Food Directory’ this 

booklet will tell you the best places to 

buy local food on your doorstep. 

Luckily you don’t need to be a chef 

or have an enormous budget to buy 

the best because there are wonderful 

farmers markets, farm shops, delis 

and local butchers, grocers and 

fishmongers all over the region; and 

the best are listed in this fabulous 

producer’s directory which will 

take pride of place on my kitchen 

bookshelf; and I hope it will on 

yours too. 

I believe that it is our duty to support 

our food economy here in Northern 

Ireland and “buy local” as much as we 

possibly can. Local food is important 

to our economy, our country and 

your community, as well as globally 

helping to stop unnecessary pollution 

but apart from these significant facts 

- local food is fresh. 

Local food producers are passionate 

about what they do, and they want 

you to enjoy the food they sell you. 

They have great knowledge about 

their food products, what it works well 

with, when to eat it, and how to cook 

it. And, what makes me really excited 

is that this is information they want to 

share with you through this booklet. 

By eating natural, 

high quality & locally 

produced food-we 

are helping to sustain 

and protect our 

nations countryside 

and wildlife, as well 

as our lives. 

Growing herbs on your windowsill, 

keeping a small vegetable garden, 

supporting your local farmer and 

their markets and shops is a great 

way to help your community thrive 

as well as lessen our carbon footprint 

upon the earth. With all the talk of 

climate change, and global warming 

it is wonderful to see that people are 

making small changes in how they 

shop for their food. 

There is something very exciting 

about buying your potatoes from the 

man who planted the seed or your 

meat from the man who raised the 

calf. It brings me joy to see people 

using them and the growing trend for 

supporting and buying Northern Irish. 

Enjoy, Happy Cooking! 

Noel McMeel 

www.noelmcmeel.com

Page 

10 & 11 



Seasonal Food 

The seasons bring balance to our lives 

and soul to our food. Eating food out 

of season is like wearing a dress that 

doesn’t fit - it is ugly and it is wrong. 

The seasons bring us comfort food 

the whole year round. Warming 

roasted root vegetables or chunky 

soups, feed us both inside and out in 

the long cold months of winter, whilst 

lamb and minted peas, lift our spirits 

in the Spring. Eating in season brings 

vitality to our lives and sparkles to 

our tastebuds. The seasons ensure 

we have comfort food all year round. 

When food is in season it will be at its 

best and it will also be at its cheapest 

because there is a glut of it. Nature 

has perfect rhythms and these should 

run in parallel with the rhythms of the 

food you cook and eat. 

When you buy food it should be as 

fresh as possible - to me this means 

from the field to the plate with as 

little interference as possible in 

between. Seeing where our food 

comes from, what season 

it grows in; watching the 

cows in the fields, the hens 

in the yard, and the deer in 

the park allows us to start to 

understand our ingredients 

and nature, properly. 

We can feel the 

balance and taste the 

difference; there is a 

reason why air-freight 

strawberries in January 

taste wrong, in fact they 

don’t have any taste 

at all, the same goes 

for chickens that 

never see the light of 

day, or pork that has 

been treated with so many 

chemicals and had so much water 

added to it. Food should always 

be eaten in season, it should be as 

natural and fresh as possible, and it 

should always be bought from local 

producers. If our food is fresh then 

we are going to enjoy the explosions 

of flavour that nature offers us and 

our skills in the kitchen enhance 

already transcendent produce into 

something sublime. 

Taste – this is key 

to everything we 

put in our mouths if 

something does not 

taste right, it can 

cause all manners 

of maladies both 

in our bodies and 

constitution. 

It is wonderful to see people across 

the country rejecting food that does 

not taste right that has been altered 

or fiddled with. Taste is sensual it 

is one of our most powerful senses 

and immediately transports us to the 

world of our memories. Therefore it 

follows that the food we eat should 

allow us to build memories. 

More and more people are returning 

to the kitchen and that is why I think 

a directory like this one is invaluable 

to every kitchen because it allows us 

to learn where we can buy food that 

supports local producers, and helps 

to sustain our economy. But what is 

really exciting is that more children 

and young people are taking an 

interest in food than ever before. The 

kitchen is a classroom that focuses 

on the relationship between food 

and life. Teaching your child to cook, 

means you give them one of the best 

gifts of their life. 

I hope we are moving towards a 

time where we don’t eat on the run, 

where we savour our food, support 

and praise the farmers that created 

it, and enjoy the community created 

by eating around a table. And, for me 

there is no other way to do this, but 

with seasonal, local produce! 

Noel McMeel 

www.noelmcmeel.com

Page 

12 & 13 



Northern Irish Food 

Northern Ireland creates some of the 

world’s tastiest produce; with glorious 

flavours crafted by talented producers, 

and enhanced by our mild climate. 

Food and climate are closely linked in 

Northern Ireland. Abundant rainfall 

gives the country its luscious green 

pastures, which are essential for good 

dairy production, succulent meat, 

poultry, black and white puddings, pork, 

game and lamb and our fields of golden 

wheat and grains are the basis for our 

world famous breads. Clear rushing 

rivers and leisurely lakes provide a 

wealth of fish; like eels, trout, pollock, 

pike, and salmon; whilst our roaring 

waves and rich coastline provides: 

hake, herrings, scallops, cod, plaice, 

mackerel, squid, prawns, oysters, and 

lobsters. The sea also provides us 

with some of our native ingredients 

like Dulse, and Carragheen Moss. 

Agriculture and food manufacturing 

have always been integral to 

Northern Ireland’s economy and the 

backbone of our culture. There has 

always been a degree of sturdiness 

to Northern Irish cuisine that has 

emerged from the turbulent and 

hungry centuries of our past. 

Today’s Northern Irish food culture 

draws from our history but is inspired 

by the fabulous producers we have. 

These producers are people with 

a passion for what they do, and I 

believe that that enthusiasm carries 

over into their produce. I am of a 

generation of Irish Chefs that have 

had the opportunity to travel and 

cook extensively across the world. 

From my travels and especially from 

my time working for my Food Hero 

Alice Watters in California; I learnt 

that a Chef is only as good as their 

raw ingredients. Cooking abroad 

has inspired me to be creative with 

our native produce; always using 

the freshest local seasonal produce, 

treating it as simply as possible and 

serving it so as to ensure the taste of 

the food represents the beauty of the 

ingredients. 

Today my fellow chefs and I take 

great pride in our national dishes, our 

local produce and are honoured to 

have the provenance of dishes on our 

menus. 

Northern Irish food 

is possibly the best 

food in the world 

and is renowned 

across the globe for 

its purity of taste. 

I love nothing better than to take 

some of our indigenious ingredients 

and work them creatively into my 

dishes; like my Yellowman and 

Dulse Icecream which is perfect 

with Apple Crumble made from 

the finest Armagh apples. Or you 

might enjoy my Queen Prawns 

wrapped with Katafia pastry and 

Carragheen Moss, then again you 

might prefer my Kettyle Aberdeen 

Angus Fillet of Beef with champ, 

slow-roasted mushroom, cabbage 

and bacon, served with a rosemary 

and whiskey gravy, or perhaps you 

would like my Smoked eel mousse 

with boxty pancakes, horseradish 

and mustard grain cream, and fresh 

herb salad, or my Warm seared 

pigeon and caramelised red onion 

tarts with fresh salad leaves and 

wild garlic dressing. All of these 

dishes combine traditional Northern 

Irish specialities in an innovative, 

simple and fresh way that give taste 

explosions when eaten. 

Northern Ireland’s cuisine is fresh, 

creative and full of taste. Our 

farm shops, farmers markets, local 

grocers, butchers, fishmongers 

and bakers offer a gastronomic 

adventure in shopping and the 

opportunity to support local 

businesses, and people with a 

passion for what they do. I would 

encourage you to support your 

local producers; and buy the best 

– seasonal, local Northern Irish 

produce for all your cookery needs. 

Noel McMeel 

www.noelmcmeel.com

Page 

14 & 15 




Most of Northern Ireland’s traditional 

dishes have their roots in potatoes and 

bread. The simple traditional recipes 

for soda farls, wheaten and potato 

breads, pancakes and Belfast baps have 

survived during the onslaught of fusion 

cuisine and imitation European breads. 

Robert Ditty, the owner of Ditty’s 

Home Bakery, Castledawson, told me, 

‘The ethnic breads of Northern Ireland 

are what my customers want, Belfast 

baps, sodas and wheatens fly off my 

shelves and I am happy to supply 

them. My breads are the real McCoy! 

Baked freshly each day with buttermilk, 

without artificial ingredients, just the 

way they should be.’ Bread has its 

roots in the Neolithic era and the 

first breads were cooked versions of 

grain-pastes, some of which are still 

eaten today - the Scottish oatcake, the 

Mexican tortilla and Indian chapati. 

These basic flatbreads formed the diets 

of many early civilisations, the 12th 

century BC Egyptians ate a flat bread 

called ‘ta’ and the Sumerians a barley 

flat cake. 

The development of leavened bread 

is commonly believed to have 

been developed in ancient 

Egypt during the 17th 

century BC, although 

the wheat capable 

of producing it 

was rare. The 

grain did 

not become 

commonplace in 

Ancient Greece until 

4th century BC. 

Pliny the Elder wrote about 

the Gauls and the Iberians 

using foam skimmed from beer to 

produce, ‘a lighter kind of bread than 

other peoples.’ A type of yeast was 

developed in the ancient world by 

allowing wine and wheat to ferment. 

Using a starter was the most common 

form of leavening and the result 

was ‘sourdough’, which is enjoying a 

renaissance in bakeries world-wide. 

There has always been a wide variety 

of breads available. In antiquity, 

Athenaeus wrote about honey & oil 

bread, loaves covered in poppy seeds 

and griddle cakes. Diphilus noted 

the health benefits of bread made of 

wheat in comparison to that of barley. 

For generations, white bread was 

considered the privy of the rich, while 

the poor ate brown bread. Now this 

thinking has been reversed. 

Originally bread would have been 

baked over an open fire either on a 

griddle, in a clay oven at the side of 

an open fire or in a ‘bastable oven’, 

(a cauldron with three legs and a lid, 

which was suspended on chains over 

a peat fire). 

Soda bread is indigenous to Ireland 

and its climate. Created in the 1840s 

when bicarbonate of soda was 

introduced to Ireland, the bread was 

baked on a griddle hung over a peat 

fire. The climate of Northern Ireland 

hindered the growth of hard wheat, 

which created a flour that rose easily 

without the assistance of yeast. The 

bread can be made with white or 

brown flour, with raisins, or as they 

do in Co Armagh, packed full of 

apples. Soda bread takes two major 

forms, the farl and cake. It is more 

likely in the North to see the farls for 

sale, whereas in the South the cake is 

more popular. 

Rolled thinly for ease 

of baking, the bread 

was traditionally 

cut into quarters, 

with a cross cut into 

the bread before 

baking. According 

to superstition this 

was to rid the bread 

of demons and let it 

rise – consequently 

it became known as 

lucky bread. It is a 

quick bread to make 

because it is not 

kneaded. 

Various forms of this bread are widely 

available in local bakeries, markets 

and supermarkets. It is also used as 

the base in Northern Irish pizza and 

of course as an essential part of that 

Northern Irish favourite, ‘the Ulster 

Fry’. It is delicious taken quickly from 

the oven and eaten hot, smothered in 

butter or with a little garlic added.

Page 

16 & 17 




still enjoy tremendous 

popularity among 

the people of 

Northern Ireland 

and are known 

to sell out 

quickly. Pancakes 

are a derivative 

of the French 

crépe or ‘drop 

scone’, but are fatter 

and noticeably browner 

in colour. They too form 

part of the Ulster Fry. 

Veda bread is a malted bread 

and although it was invented in 

Gleneagles in Scotland, Northern 

Ireland is the only place were the 

bread is still baked and enjoys 

province-wide popularity. Although it 

is a sweet bread, veda is often eaten 

toasted with butter and cheese. 

Barmbrack (sometimes spelled 

‘barnbrack’) is a yeasted raisin bread. 

The name comes probably from 

Gaelic, ‘bairin breac’, which means 

little speckled cake, although perhaps 

also derived from ‘barm’, an old word 

for yeast. 

Bread is a truly universal food. In 

Northern Ireland it is definitely part 

of the culture. Whether it is bought in 

one of the wealth of delightful home 

bakeries – or made at home, bread is 

served at every meal in a traditional 

Northern Ireland house. 

The great thing 

about the Northern 

Irish bread is that is 

has survived all the 

food fads intact and 

unadulterated - of 

course many talented 

chefs have adapted it 

to flow with the times, 

but in its original form 

it remains, comfort 

food at its best. 

Since the Sixteenth century the potato 

has formed the basis of the Northern 

Irish diet. So it should come as no 

surprise that the enterprising Northern 

Irish began to use mashed potato 

leftovers, to make another form of bread 

– potato bread. 

Commonly referred to in different parts 

of the country as ‘fadge’, ‘potato cake’ 

or ‘farls and slims’, it is an unleavened 

bread in which the potato replaces a 

major portion of the wheatflour. It too 

traditionally found its baking arena on 

a hot griddle over an open fire. Apple 

potato fritters are an interesting use of 

the bread – where it is wrapped, like 

pastry, around an apple filling. Potato 

bread also forms an essential part of 

the Ulster Fry, but it is also lovely eaten 

hot with butter and jam. 

Although perhaps not exclusively a 

Northern Irish bread, pancakes - 

traditionally eaten on Shrove Tuesday, 

as the household prepared for lent, 

The bread is always eaten sliced 

and thickly spread with butter. 

Traditionally eaten on the Island 

of Ireland at Hallowe’en -each 

member of the family gets 

a slice. The bread is baked 

with a piece of rag, a 

coin and a ring. If you 

were to get the rag 

then your financial 

future is doubtful. If 

you get the coin then 

you can look forward 

to a prosperous year. 

Getting the ring is a 

sure sign of impending 

romance or continued 

happiness.

Page 

18 & 19 



Bread Recipes 

Method 

Preheat oven 200ºC. Sieve the flour 

into a bowl with the salt and bread 

soda. Rub in the butter. Stir in the 

oats and sunflower seeds. Add the 

buttermilk a little at a time - the 

mixture should be quite wet. Mix 

in well. Divide into two non stick 

medium sized loaf tins. Bake in the 

oven for 40-50 minutes. Turn out of 

the tins and return to the oven for a 

further 10 minutes. Leave to cool on 

a wire rack. 

2. Oaten Black 

Treacle Bread 

Makes 1 round 

3. Boxty Potato 

Bread Pancakes 

Makes 8 small boxty pancakes 

125g raw peeled potato 

(a floury variety such as Dunbar 

Standard or Maris Piper) 

125g mashed potato, 

made from 200g floury potatoes, 

peeled and cooked 

125g plain flour, plus 

extra for dusting 

½ tsp baking powder 

½ tsp salt 

large knob of salted butter, 

melted and cooled 

a little milk if necessary 


Bread 

Recipes 

1. Wheaten Bread 

2. Oaten Black Treacle Bread 

3. Boxty Potato Bread Pancakes 

1. Wheaten Bread 

Makes 2 small loaves 

500g coarse ground 

wholemeal flour 

225g porridge oats 

4 tbsp sunflower seeds 

2 tsp bread soda 

2 tsp salt 

25g salted butter 

600ml buttermilk 

1 kg porridge oats 

500g plain flour 

3 tsp baking powder 

3 tsp salt 

3 tbsp black treacle 

3 tbsp of melted butter 

2 pts buttermilk 

Method 

Combine all the dry ingredients 

and mix well, then add the treacle 

and melted butter and finally the 

buttermilk to make a dough. Do 

not over-mix. The dough should be 

moulded into a flat circular shape 

about ¾ inch thick, scored to make 

4 quarters or farls and cooked on 

a floured griddle pan until golden 

and makes a hollow sound when 

tapped. Alternatively you can treat 

them as scones and bake in a 

moderately hot oven for 15 or 20 

minutes. 

Method 

Grate the raw potato into a bowl. 

Turn out onto a cloth and wring 

over a bowl, catching the liquid 

- this will separate into a clear fluid 

with starch at the bottom. Pour off 

and discard the fluid, then scrape 

out the starch and mix it with the 

grated and mashed potatoes. Sift 

the dry ingredients and mix into the 

potatoes with the melted butter, 

adding a little milk if necessary to 

make a pliable dough. Knead lightly 

on a floured surface. Divide into 

four and form flat round cakes. 

With the back of a knife, mark each 

pancake into quarters without 

cutting right through. Heat a large 

griddle or heavy frying pan until 

hot. Dust with flour, then place a 

pancake marked-side down on the 

pan. Cook over a medium heat for 

3-5 minutes until browned. Turn 

the pancake over and repeat on the 

other side. Serve warm.

Page 

20 & 21 




Breads 

& Cakes 

County Tyrone 

The Fluffy Meringue 

Established in 2004 our bakery 

specialises in the making of meringue 

nests and pavlova bases. We believe 

in sourcing local ingredients and 

use no artificial preservatives in 

our produce. We supply to the 

retail, the hospitality trade and large 

private parties. Our produce can 

be found locally in Newell Stores, 

Dungannon; O’Doherty’s, Enniskillen 

and McAnerney’s, Armagh and as far 

south as Fallon & Byrne in Dublin and 

west as Market 57 in Westport. 

Linda’s Bakery 

We at Linda’s Bakery specialise in 

traditional home-baked cakes, traybakes 

and breads. Our cakes are baked using 

local free range eggs and no added 

preservatives or colourings; varieties 

include boiled cakes, apple fruit cakes, 

chocolate, coffee etc. Produce is sold 

at Tyrone Farmers Market, Dungannon 

on 1st and 3rd Saturday of each month 

and also at the Linen Green, Moygashel 

on the 2nd Saturday of every month. 

Produce can also be made to order. 

Manager: 

Catherine Finnegan 

Address: 

50 Tullybroom Road 

Clogher 

Co Tyrone 

BT76 0XS 

Contact Details: 

Tel: (028) 8554 9439 

Mob: 077 6848 6211 

Email: 

catherinefinnegan@btinternet.com 

Proprietor: 

Linda Haydock 

Address: 

53 Tartlaghan Road 

Bush 

Dungannon 

Co Tyrone BT71 6QR 


Tel: (028) 8772 5251 

Mullaghmore 

Home Bakery 

Wholesale suppliers of fresh 

homemade bakery goods including 

scones, pastries, cakes, homemade 

desserts, birthday cakes etc. 

Mullaghmore Home Bakery supply 

retailers in Omagh, Ballygawley, 

Strabane, Enniskillen, Irvinestown, 

Beragh, Castlederg, Drumquin, 

Fintona, Tempo, Fivemiletown, 

Dromore, Kesh, Ederney, 

Aughnacloy, Moy, Greencastle and 

Newtownstewart. 

The Encore 

Cake An Roll 

Making cakes to order for all 

occasions, with the homemade 

taste and professional finish. No 

cake too small or large and all 

tastes catered for – Including 

moist Chocolate, Madeira, Carrot, 

Plain or Chocolate Victoria 

Sandwich or even Malteser and 

biscuit. Gluten free cakes are also 

available on request. 

Proprietor: 

John Corrigan 

Address: 

Unit 6 Gortrush Industrial Estate 

Omagh 

Co Tyrone 

BT78 5EJ 


Tel: (028) 8224 1558 

Fax: (028) 8225 9721 

Email: 

john@mullaghmorebakery.com 

Proprietor: 

Karen Rennie 

Address: 

15a Campsie Road 

Omagh 

Co Tyrone 

BT79 0AE 


Tel: (028) 8225 9766 

Web: www.encorecakes.co.uk

Page 

22 & 23 




The Corner 

Cake Shop 

Based in Cookstown, Co Tyrone. The 

Corner Cake shop delivers a wide range 

of delicious, fresh bread across an 

ever expanding territory, right here in 

Northern Ireland. Why are more people 

turning to Corner Cakes? Perhaps it’s 

because our fresh cream éclairs are 

delivered daily, maybe it’s because our 

sodas are deliciously moist, but most 

probably it’s because, in an age where 

technology is everywhere, all our bread 

is still baked by hand the traditional way. 

Manager: 

Roberta Wright 

Address: 

Unit 1 

Ballyreagh Industrial Park 

Cookstown 

Co Tyrone 

BT80 9AR 


Tel: (028) 8676 5355 

Fax: (028) 8676 7923 

Email: roberta@cornercakes.com 

McColgan’s 

Foodhall 

Our family owned bakery, butchery, 

deli and hot food outlet is situated 

in Strabane town centre. All 

products are produced fresh on the 

premises daily using only the finest 

ingredients. Choose from our wide 

selection of breads, cakes, pastries, 

sandwiches and meat products. 

You will not be disappointed! 

Manager: 

Majella McDermott 

Address: 

59-61 Main Street 

Strabane 

Co Tyrone 

BT82 8AU 


Tel: (028) 7138 3031 

Fax: (028) 7138 3031 

Email: foodhall@mccolgans.ie 

The Bakery - Camphill 

Community Clanabogan 

Handmade biscuits and breads, 

handmade in a bakery providing 

supported work for adults with learning 

disabilities. Our bread range includes 

speciality breads such as yeast-free, 

gluten-free and wheat-free. 

Open Monday to Friday 

9.30am-12 noon 

& 2.30pm – 5.30pm 

Produce also 

available from Omagh 

Farmers Market 

3rd Saturday. 

Bakery Team Leader: 

Alfons Rohwerder 

Address: 

15 Drudgeon Road 

Omagh 

Co Tyrone 

BT78 1 TJ 


Tel: (028) 8225 6106 

Fax: (028) 8225 6123 

Email: 

info@camphillclanabogan.com 

Web: 

www.camphillclanabogan.com 

Joan Boyd’s 

Homebakes 

Described as the ‘Ultimate 

Traybake’, Joan Boyd, the brain 

behind the tantalising delicacies 

claims that her secret is that 

she is not afraid to be creative. 

Joan’s tray-bakes are devilishly 

tempting and created using only 

the highest quality ingredients. 

Refusing to compromise on 

quality or taste, Joan sources 

local and natural produce and 

insists on the finest chocolate. 

You are sure to find something to 

appeal to every taste from light and 

crunchy to sweet and surprising. 

Decadently delicious. 

Proprietor: 

Joan Boyd 

Address: 

75 Grogey Road 

Fivemiletown 

Co Tyrone 

BT75 OMS 


Tel: (028) 8952 1943

Page 

24 & 25 

County Fermanagh 




Leslie’s Home 

Bakery 

Proprietor: 

Leslie Wilkin 

Leslie’s Home Bakery and Coffee 

Lounge specialises in home baking, 

lunch specials, hot pies, cakes, wheaten 

bread not to mention many delectable 

delights made to make your mouth 

water. All baked on the premises. 

Open Monday to Saturday: 

8am – 6pm Unlicensed 

Viola’s Contemporary 

Cakes & Cookies 

Viola produces cakes, cookies and 

desserts for those with a sweet tooth. 

Specialising in handmade Irish Boiled 

Fruit Cakes you are sure to find 

something sweet to tempt you. 

Kesh Home Bakery 

We at Kesh Home Bakery supply bread 

and confectionary, as wholesale supply 

to supermarkets across Fermanagh and 

Tyrone. Catering for all palates and 

customer needs. 

Address: 

10 Church Street 

Enniskillen 

Co Fermanagh 

BT74 7EJ 


Tel: (028) 6632 4902 

Fax: (028) 6632 4902 

Email: leslie.wilkin@btconnect.com 

Proprietor: 

Viola Dono 

Address: 

46 Ardgart Road 

Mullaghmeen , Enniskillen 

Co Fermanagh 

BT94 2HE 


Tel: 07592 744879 

Email: violasbakery@btinternet.com 

Proprietor: 

Ernie & Linda Thompson 

Address: 

27 Main Street 

Kesh, Enniskillen 

Co Fermanagh 

BT93 1TF 


Tel: (028) 6863 1698 

Cherry Tree 

Home Bakery 

We at the Cherry Tree 

Home Bakery produce a 

wide variety of traditional 

and contemporary breads, 

cakes and pastries. We specialise 

in bespoke cakes for any occasion 

and have an extensive range of hot 

and cold ‘food to go’. 

Our products are available across 

Fermanagh and Tyrone. 

Eileen’s Cakes 

Specialising in traditional and 

modern wedding cakes we will make 

your cake entirely to order. We also 

create birthday, christening and 

anniversary cakes to complete your 

special occasion. 

Fresh apple and rhubarb tarts 

also available from O’Doherty’s 

Butchers, Enniskillen; Gary Irvine, 

Maguiresbridge and J.A. Graham, 

Lisbellaw. 

Proprietor: 

Glen & Ashley Charles 

Address: 

107 – 109 Main Street 

Lisnaskea 

Co Fermanagh 

BT92 0JD 


Tel: (028) 6772 1571 

Fax: (028) 6772 1571 

Email: 

info@wheresmywheaten.com 

Web: 

www.wheresmywheaten.com 

Proprietor: 

Eileen Hall 

Address: 

48 Abbey Road 

Killycramph 

Lisnaskea 

Co Fermanagh 

BT92 0NF 


Tel: (028) 8953 1643 

Email: eileenscakes@hotmail.co.uk

Page 

26 & 27 




Graydon’s Sweet 

Temptations Ltd 

We at Graydons produce traditional 

handmade Irish wheaten bread, soda 

bread, treacle bread, scones and 

Armagh bramley apple tarts. We also 

offer a superb range of delicious cakes, 

pastries and traybakes and are famous 

for our speciality boxty. Our products 

are available in selected outlets in 

Fermanagh and Tyrone. 

Simply Beautiful 

Cakes 

Wedding and celebration cakes which 

look beautiful and taste wonderful. 

Designs range from simple & elegant to 

romantic and sensational! We use only 

the finest ingredients and free range 

eggs in rich fruit cake, Madeira, yummy 

chocolate cake, toffee mallow biscuit 

cake and many more. Your cake will be 

‘Simply Beautiful’! 

Director: 

Eric Graydon 

Address: 

20 Boyhill Road 

Maguiresbridge, Enniskillen 

Co Fermanagh 

BT94 4LL 


Tel: (028) 8953 1772 

Email: ericgraydon@btinternet.com 

Proprietor: 

Olga Rogers 

Address: 

Benmore House 

Churchill 

Enniskillen 

Co Fermanagh 

BT93 6AZ 


Tel: (028) 6864 1450 

Mob: 07753 936666 

Email: olga-rogers@tiscali.co.uk 

Web: 

www.simplybeautifulcakes.co.uk 

County Londonderry 

Voila Foods 

Voila Foods – a fresh new concept! 

We serve unique, delicious high 

quality food in a modern hygienic 

environment, backed up by an 

excellent customer service. We 

blend traditional style recipes with 

modern gourmet and French 

themes. Crepes can be a snack, 

entrée, main course or dessert 

folded to size to either take out 

or dine in. Being low in fat, 

catering for certain dietary 

needs and fillable with 

any manner of delicious 

fillings, there is always 

something to suit your 

guests whatever their 

food preference. 

Our versatile products suit 

both indoor and outdoor 

events, perfect for any 

occasion. Why not add style 

and culture to your event? 

Proprietor: 

Rena Duffy 

Address: 

7 St Columba’s Walk 

Greysteel 

Co Londonderry 

BT47 3TS 


Tel: 07907759959 

Email: voilafoods@yahoo.co.uk 

Lakeland Bakery 

Lakeland Bakery are well known for our 

wide range of freshly baked products. 

We proudly supply our range of baked 

goods to Mother Nature’s Products, Jan 

de Vries Breads, Health Shops, Dunnes 

Stores, and Jolly Sandwich Enniskillen. 

Director: 

Roy Johnston 

Address: 

67 Mullaghmeen Road 

Enniskillen 

Co Fermanagh BT74 4GH 


Tel: (028) 6632 3342 

Fax: (028) 6632 3362 

Email: Lakelandbakery@lineone.net

Page 

28 & 29 




Ditty’s Bakery 

Ditty’s Home Bakery is a thriving 

third-generation bakery based in 

Castledawson specialising in breads 

local to Northern Ireland. Breads range 

from wheaten and sodas to griddlebaked 

fluffy soda farls and earthy 

potato farls. We also produce sweet 

and savoury biscuits such as lemon 

shortbread, dulse and celery biscuits 

and traditional oatcakes. Recently 

we have extended our range to offer 

cheese oatcakes made with Gubbeen 

Irish farmhouse cheese, smoked Irish 

oatcakes and walnut oatties. Our 

products can be found in prestigious 

delis and stores throughout Ireland and 

the UK. Bespoke hampers and cakes 

can be ordered directly from the 

bakery. 

Proprietor: 

Robert Ditty 

Address: 


Castledawson 


BT45 8AB 


Tel: (028) 7946 8243 

Fax: (028) 7946 8967 

Email: dittysbakery@tiscali.co.uk 

Web: www.dittysbakery.com 

Alistair’s 

Bakery 

Freshly baked bread and pastries 

available daily, sold on the 

premises and various other stores 

throughout the Mid-Ulster area. We 

also have a wide selection of cakes, 

desserts and fresh cream products 

to tempt the tastebuds. 

JC Stewart 

Foodhall Ltd 

Manageress: 

Christina Stewart 

Address: 

9-11 High Street 

Moneymore 


BT45 7PB 


Tel: (028) 8674 8156 

Fax: (028) 8674 8119 

Proprietor: 

Paul Stewart 

Genesis Breads 

Genesis Breads was launched in 1998 

by the McErlain Family, who celebrate 

40 years in business in 2008. Over 

the years the bakery has maintained 

its reputation for quality handcrafted 

products made with time, care and 

attention. We pride ourselves in 

creating products which are difficult 

but different - such as the unique Wee 

Soda’s, Big Slice Wheaten and award 

winning Honey and Yoghurt Wheaten. 

Available in all supermarkets across the 

Province, you can also find the family 

home bakery in Meadowlane Shopping 

Centre, Magherafelt, where a range of 

tray-bakes and cakes are on offer. 

Manager: 

Liesa Johnston 

Address: 

31 Aughrim Road 

Magherafelt 


BT45 6BB 


Tel: (028) 7963 2465 

Fax: (028) 7963 4207 

Email: sales@genesisbreads.com 

Web: www.genesiscrafty.com 

JC Stewart Foodhall has a century 

long tradition of commitment to 

buying and selling local produce. 

We take pride in stocking the 

produce of over a dozen local 

bakers and pie-makers as well 

as the best of local hams, bacon, 

pork, beef and cheese. Good 

food closer to home. 

Address: 

1 Union Road 

Magherafelt 


BT45 5DF 


Tel: (028) 7930 2930 

Fax: (028) 7963 2010 

Email: Paul@jcstewart.co.uk 

Website: www.jcstewart.co.uk



Lough Navar, 

County Fermanagh

Page 

32 & 33 



Dairy Produce 

Introduction 

Welcome to a land of time honoured 

dairy tradition. World renowned 

for our lush pastures and creamy 

crop our local producers deliver 

excellence time and time again. 

Practices handed down through 

families across the years now sit 

side by side with a drive to cultivate 

innovation whilst delivering a service 

that is truly bespoke. 

The region 

supplys the 

freshest of cows 

milk, buttermilk, 

cream and goats milk 

to the surrounding 

area. Creameries 

produce luxury 

cheeses such as 

Ballybrie, Ballyoak 

and Ballyblue 

– worthy of any 

cheeseboard. While 

artisan industries 

deliver ice-cream 

that will melt any 

palate. 

Turn the page and join us on the 

farm – wellies optional.

Page 

34 & 35 

Dairy Produce 



Dairy 

Produce 

County Tyrone 

Fivemiletown Creamery 

Set in the heart of County Tyrone’s 

Clogher Valley, Fivemiletown 

Creamery is a small farmer owned 

co-operative which is renowned 

for producing some of the finest 

hand-made cheeses available. 

Celebrating 110 years in business 

this year, Fivemiletown Creamery 

has a long tradition of winning top 

awards for it’s produce. Collecting 

the first award in 1912, Fivemiletown 

Creamery now averages an 

impressive 10 awards every year for 

its much sought after cheese. 

Springwell 

Sheep Products 

Springwell Sheep Products make 

medium-soft cheese in 3 flavours, 

plain, chive and red pepper. Our 

products are free from additives 

& preservatives and suitable for 

vegetarians. Our range is available to 

buy at Londonderry, Coleraine and 

Cavan monthly Farmers’ Markets and 

can also be mail-ordered from our 

home address. 

Business Development 

Executive: 

Ciara Hynds 

Address: 

14 Ballylurgan Road 

Fivemiletown 

Co Tyrone 

BT75 0RX 


Tel: (028) 8952 1209 

Fax: (028) 8952 1863 

Email: 

welovecheese@fivemiletown.com 

Web: www.fivemiletown.com 

Proprietor: 

Linda Gourley 

Address: 

40 Spring Road 

Meaghey 

Castlederg 

Co Tyrone 

BT81 7NY 


Tel: (028) 8166 2289 

Fax: (028) 8166 2289 

Mob: 077 5325 0226 

The Grove Dairy 

The Grove Dairy is a farm 

processing dairy supplying farm 

fresh pasteurised milk products, 

buttermilk and cream. We 

deliver to Castlederg, Strabane, 

Londonderry, Limavady, 

Cookstown and Omagh Districts. 

We are sure you agree – The 

Grove Dairy truly is the cream of 

the crop. 

Cloon Goat Farm 

Cloon Goat Farm are producers 

of goat’s milk. We supply the 

liquid Goat’s Milk market as well 

as Cooleeney Farmhouse Cheese 

Makers in Co Tipperary. Our 

liquid milk is available throughout 

Northern Ireland in all large retailers. 

Our most recent innovative product 

has been our ice cream made 

wholly from goat’s milk from our 

farm. This is available in Tesco and 

in Sainsbury’s. 

Proprietor: 

Jack & Hazel Mitchell 

Address: 

39 Kilclean Road 

Castlederg, Co Tyrone 

BT81 7EF 


Tel: (028) 8167 1249 

Fax: (028) 8167 1720 

Email: hazelm@grovedairy.co.uk 

Partner: 

James Milligan 

Address: 

10 Lisnacloon Road 

Castlederg, Co Tyrone 

BT81 7UF 


Tel: (028) 8167 0604 

Fax: (028) 8167 0604 

Email: 

goatsmilkproducts@btinternet.com

Page 

36 & 37 

Dairy Produce 



Augher Co-op Agri 

& Dairy Society Ltd 

Augher Co-op Agri and Dairy Society 

Ltd produce cheddar cheese, half fat 

cheese and a range of cottage cheese. 

A delight to the palate our cheese 

complements any meal and will 

enhance any cheeseboard. 

Dale Farm Ltd 

Dromona Cheese is 

the number one locally 

produced cheddar and 

has been made from 

100% Northern Irish 

cow’s milk in Dunman 

Bridge, Cookstown, 

Co Tyrone for the last 

30 years and is sold to 

over 35 countries world 

wide. 

General Manager: 

Jim Finlay 

Address: 

9 Crossowen Road 

Augher , Co Tyrone 

BT77 0BA 


Tel: (028) 8554 8214 

Fax: (028) 8554 8651 

Customer Services: 

Dale Farm Ltd 

Address: 

Dale Farm Ltd 

15 Dargan Road 

Belfast 

BT3 9LS 


Tel: (028) 9037 2200 

Fax: (028) 9037 2211 

Website: www.dalefarm.co.uk 

Strathroy 

Dairy Ltd 

Strathroy Dairy Ltd process and 

deliver the full range of milk and 

cream products, including fresh 

wholemilk, semi-skimmed and 

skimmed in a variety of sizes. 

Ayrshires premium milk, organic 

and 1% milk are also available within 

the range as well as buttermilk 

and the only locally sourced goat’s 

milk in the market. Recently we 

launched fresh whipping cream in 

a re-sealable jar, keeping the cream 

fresher for longer. 

Leckpatrick Foods 

Leckpatrick Foods manufacture a 

wide range of long life dairy 

products including 

custards, ice cream, 

milkshake mixes 

and dairy creams. 

Commercial Manager: 

Eamon Lynch 

Address: 

Shergrim 

Omagh 

Co Tyrone, 

BT79 7JD 


Tel: (028) 8224 0948 

Fax: (028) 8224 6280 

Email: info@strathroydairy.com 

Web: www.strathroydairy.com 

Sales & Business 

Development Manager: 

John Crawford 

Address: 

19 Tamlaght Road 

Omagh, Co Tyrone 

BT78 5AW 


Tel: (028) 8225 6007 

Fax: (028) 8225 0718 

Web: www.leckpartrickfoods.com

Page 

38 & 39 

Dairy Produce 




Mullin Ice 

Cream Ltd 

We at Mullins make our ‘homemade’ 

style ice cream using dairy milk and 

cream from Jersey cows combined 

with natural fruit flavours to offer 

customers a little local luxury. 

Customer Services: 

Mullin Ice Cream Ltd 

Address: 

19/21 The Diamond, Kilrea 

Coleraine 


BT57 5QQ 


Tel: (028) 2954 0003 

Fax: (028) 2954 1253 

Email: 

info@mullins-icecream.com 

Web: mullins-icecream.com 

Morelli’s Ice 

Cream 

Irelands famous Italian 

Ice Cream is available 

through retail outlets 

in Portrush, Portstewart, 

Coleraine, Newcastle and 

Belfast. These are only the 

main stores, but look out 

for smaller suppliers in many 

towns within the six counties. 

Morelli’s produce over 100 

flavours of ice-cream 

and sorbet. 

Sales & Marketing: 

Daniela Morelli 

Address: 

Unit 27 Sperrin Business Park 

Ballycastle Road 

Coleraine 


BT52 2DH 


Tel: (028) 7035 7155 

Fax: (028) 7035 7055 

Email: 

morelliicecream@hotmail.co.uk 

Web: www.ices.uk.com 

Braemar Farm 

Ice Cream 

Proprietor: 

Ruth Pollock 

Braemar Farm Ice Cream was 

established in May 2006. It is a family 

business managed by Ruth Pollock BSc 

(Hons) Food Technology. The farm 

consists of 110 milking cows and is 

situated in the hills of the Castlerock 

countryside overlooking Mussenden 

Temple and across the sea to Scotland. 

It is our aim to have content, healthy 

cows producing optimum quality milk. 

We use fresh milk straight from the 

parlour to produce delicious Ice Cream 

in our purpose built unit on the farm. 

We use Italian equipment to ensure 

our products are made the Artisan way. 

We use the finest fruits to produce a 

mouth watering range of Fruit Sorbets, 

sourcing ingredients locally. Come and 

visit the farm and see the cows being 

milked in our viewing gallery while 

enjoying a scrumptious ice cream. 

Address: 

Braemar Farm 

67 Altikeeragh Road 

Castlerock 


BT51 4ST 


Tel: (028) 7084 8331 

Mob: 07799 471199 

Fax: (028) 7084 8331 

Email: 

ruth@braemarfarmicecream.co.uk 

Website: 

www.braemarfarmicecream.co.uk



Beaghmore Stone Circles, 

Sperrins

Page 

42 & 43 



Delicatessens, Drinks, 

Jams, Preserves, 

Hampers & Ready Meals 

Introduction 

When it is something that little bit 

special that you crave, you can rest 

assured you will find a boutique 

company hidden within our land. 

Home-grown skills, nurtured 

traditions and natural ingredients are 

the regions recipe for success. 

These delis, drinks, 

jams, preserves, 

prepared meals and 

hampers will make 

your mouth water 

in anticipation. 

Offering everything 

from award winning 

Smashing Pumpkin 

jam to refreshing 

spring water, creamy 

coleslaw and 

intensely roasted 

coffee beans it is 

clear to see 

that this is 

an area rich 

in naturally 

tempting tastes. 

To journey across this 

region is not only to 

exercise the palate, but 

indeed the senses.

Page 

44 & 45 





Delicatessens, Drinks, 

Jams, Preserves, 

Hampers & Ready Meals 

County Tyrone 

Jordan’s Homemade Jams 

We are a small family run business. 

Our jams can be found 

in a number of shops, 

supermarkets and markets 

within the province. Where 

possible our jams are made 

from fruit produced locally 

ensuring the freshest 

of fruit, bursting with 

flavour… Naturally. 

Tyrone Springs 

Tyrone Springs was 

founded in 2005, 

we are based in 

Donemana in County 

Tyrone. We offer a 

comprehensive range 

of water coolers for 

the home and office. 

We also supply various 

sizes of bottled water, 

both in plastic & glass, 

to restaurants, hotels, 

shops, gyms, cafes and 

schools. All delivered 

directly to your door. 

Now that is refreshing. 

Proprietor: 

Margaret Jordan 

Address: 

104 Syerla Road 

Dungannon 

Co Tyrone 

BT71 7ET 


Tel: (028) 3754 8340 

Sales: 

Julie Foley 

Address: 

Lupin Avenue 

Donemana 

Co Tyrone 

BT82 0PG 


Tel: (028) 7139 7100 

Fax: (028) 7139 7155 

Email: tyrone.springs@yahoo.com 

Web: www.tyronesprings.com 

Galfee’s 

Food Select 

Galfee’s prepare, cook and package an 

extensive range of quality food from 

sandwiches to ready made meals. We 

deliver our products to many different 

outlets throughout the north and south 

of Ireland including garage forecourts, 

restaurants and shops. 

We also offer an outside catering 

service for corporate and family events. 

Rocwell Mineral Water 

Producers, manufacturers & suppliers 

of natural mineral water products 

under Rocwell brand and own label 

brands. Offering both a water cooler 

service and consumer bottled water 

range. Founded by the Quinn family 

in 1989 the Rocwell Natural Mineral 

Water source was the first in Northern 

Ireland to obtain “Natural Mineral Water 

Status” under the stringent EU and Irish 

Directives and the UK and NI Mineral 

Water Regulations. 

Universal Foods 

Universal Foods make a range of 

fresh sauces, coleslaw, potato salad, 

garlic baguettes and toasties on our 

premises. Supplying both retail and 

catering sectors, including hot food 

bars, hotels and restaurants, Universal 

Foods cater for all tastes. All products 

are available in Spar, Mace, Costcutter, 

DayToday, Dunnes Stores and Asda not 

to mention a host of local independent 

shops. 

Director: 

Jacqui Gallagher 

Address: 

Unit 28-31 

Orchard Road Industrial Estate 

Strabane 

Co Tyrone BT82 9JT 


Tel: (028) 7188 6618 

Fax: (028) 7188 2832 

Email: office@galfees.net 

Web: www.galfees.com 

Sales Manager: 

Sharilene Loughran 

Address: 

38 Limehill Road 

Pomeroy 

Co Tyrone 

BT70 2RX 


Tel: 028 8775 8306 

Fax: 028 8775 9509 

Email: info@rocwellwater.com 

Web: www.rocwellwater.com 

Partner: 

Anthony Lavery 

Address: 

Ardboe Business Park 

Kilmascally Road 

Ardboe, Dungannon 

Co Tyrone, BT71 5BJ 


Tel: 028 867 62955 

Fax 028 867 36380 

Email : 

universalfoods@utvinternet.com

Page 

46 & 47 







Norman Hunter and Son 

Norman Hunter and Son is a multiaward 

winning traditional Butchers/ 

Delicatessen providing Northern 

Ireland Quality Assured meat to a 

discerning client base. In addition 

we also offer local and international 

cheeses, homemade salads and 

ready meals, biscuits and cakes and 

a range of chutneys and preserves. 

Time to treat the taste buds. 

Proprietor: 

Ian Hunter 

Address: 

53-55 Main Street 

Limavady 

Co Londonderry BT49 0EP 


Tel: (028) 7776 2665 

Fax: (028) 7776 7774 

Baskets 

of Ireland 

Baskets of Ireland produce an 

exciting range of gourmet food 

hampers. We have scoured the 

island of Ireland seeking out small 

artisan food producers, committed 

to creating products of the highest 

quality and have compiled these 

items into a superb range of gift 

hampers suitable for any occasion. 

Proprietor: 

Jayne Paget 

Address: 

Lissan 

Garvery, Ennisikillen 

Co Fermanagh 

BT74 4PF 


Tel: (028) 6632 8206 

Email: jayne@basketsofireland.com 

Web: www.basketsofireland.com 

Upperlands 

Coffee Company 

Upperlands Coffee Company are a 

family business engaged in roasting 

and blending speciality and gourmet 

coffees. We source green coffee 

beans from around the world, 

these high quality beans are then 

hand roasted and blended here in 

Upperlands to achieve our own 

signature flavours. We supply local 

retailers, hotels and coffee shops. 

Proprietor: 

John Henderson 

Address: 

57 Culnady Road 

Upperlands 

Co Londonderry BT46 5TN 


Tel: (028) 7954 9771 

Email: 

john@upperlandscoffeecompany.com 

Web: 

www.upperlandscoffeecompany.com 

Shazzam 

Shazzam produce enchanting 

chutneys and magical jams. They 

combine interesting and unusual 

ingredients to produce our award 

winning preserves known for 

their quality and taste. Shazzam 

have won three great taste gold 

awards for their smashing pumpkin 

chutney, banoffee jam and figgy 

rhubarb jam. Available from delis 

and tourist attractions nationwide. 

Proprietor: 

Suzanne Livingstone 

Address: 

Leighan 

Monea 

Co Fermanagh 

BT93 6GY 


Tel: (028) 6864 1948 

Email: contact@shazzamdesign.com 

Web: www.shazzamdesign.com 

Country 

Cuisine NI Ltd. 

Country Cuisine NI are 

producers of delicious creamy 

coleslaw and luxurious potato 

salad, made from a unique recipe. 

We produce quality products 

made from the best of locally 

sourced ingredients. An ideal 

accompaniment for any dish. 

Director: 

Philip & Tracy Wilson 

Address: 

3 Ballydermot Lane 

Bellaghy 


BT45 8LG 


Tel: (028) 7938 6308 

Fax: (028) 7938 6612 

Erin Grove Preserves 

JAM! – JUST LIKE IT USED TO BE! 

Erin Grove’s preserves, chutneys 

and marmalades have been 

inspired by a desire to recreate the 

traditional homemade flavours 

which have been lost in so many 

of today’s over-processed foods. 

Using only traditional methods and 

the finest ingredients, we produce 

an outstanding range of products. 

Proprietor: 

Jayne Paget 

Address: 

Lissan 

Garvery, Enniskillen 

Co Fermanagh 

BT74 4PF 


Tel: (028) 6632 8206 

Email: jayne@eringrove.com 

Website: www.eringrove.com

Page 

48 & 49 



Fruit & Vegetable Recipes 

Fruit & 

Vegetable 

Recipes 

1. Warm Goat’s Cheese Tart 

With Caramelised Red 

Onion And Baby Salad 

2. Sticky Toffee Pudding With 

Banana 

1. Warm Goat’s Cheese Tart 

With Caramelised Red 

Onion And Baby Salad 

Ingredients 


25g light soft brown sugar 

2 red onions, sliced into half rings 

75ml red wine 

75ml red wine vinegar 

1 star anise 

½ x 375g sheet ready 

rolled puff pastry 

1 medium egg yolk mixed 

with 1 tsp water 

4 slices goat’s cheese 

10ml olive oil 

4 small handfuls of 

mixed salad leaves 

Salt & pepper 

For the Basil dressing 

100g young basil leaves 

1 clove garlic 

4 tbsp olive oil 

Juice of ½ orange 

Juice of ½ lemon 

Method 

1. In a saucepan, melt the butter 

and sugar over a medium heat 

for 3-5 minutes until brown and 

caramelised. 

2. Add the onions, wine, vinegar, and 

star anise. Put on the lid and leave 

to reduce for 15-20 minutes. 

3. On a floured surface, lay out the 

pastry and brush with egg wash. 

Mark wavy lines across the pastry 

with a fork, then cut into 10cm 

squares and press a 5cm pastry 

cutter into the middle of a square, 

spooning in the cooled onions. 

Remove the cutter. 

4. Bake the pastry squares for 10-15 

minutes until golden brown at 

160°C. 

5. Remove and leave to cool. Increase 

the oven temperature to 200°C. 

6. Make the basil dressing by plunging 

the leaves and one garlic clove into 

boiling salted water for 1-2 seconds, 

then refresh in iced water and 

squeeze out. 

7. Blend to a purée with the oil, 

orange and lemon juices, pass 

through a sieve and set aside. 

8. Reheat the onion tarts for a few 

minutes. 

9. Place a slice of goat’s cheese on 

top of each, arrange the salad 

leaves alongside, drizzle with basil 

dressing and serve immediately. 

2. Sticky Toffee Pudding 

With Bananas 

Ingredients 

75g/3oz Old Bananas 

150g/5oz dates, stones removed, 

chopped 

250ml/9fl oz hot water 

1 tsp bicarbonate of soda 

60g/2¼ oz butter, softened 

60g/2¼ oz caster sugar 

2 free-range eggs 

150g/5oz self-raising flour 

For the toffee sauce 

200g/7oz butter 

400g/14oz brown sugar 

vanilla pod, split 

250ml/9fl oz double cream 

Method 

1. Preheat the oven to 180C/370F/Gas 

4. 

2. Mix the dates & Bananas, 

bicarbonate of soda and the water 

together in a bowl and leave to 

soak for ten minutes. 

3. In a clean bowl, cream the butter 

and sugar together until light & 

fluffy. 

4. Still stirring the butter mixture, 

gradually add the eggs, making sure 

they are well mixed in. 

5. Still stirring, gradually add the flour, 

then add the date mixture. 

6. Pour the mixture into a 20cm/8in 

square cake tin. Place into the oven 

and bake for 35-40 minutes, or until 

cooked through. 

7. To make the sauce, melt the butter 

in a thick bottomed pan over a 

medium heat. 

8. Add the brown sugar, vanilla pod 

and cream and stir well. Simmer for 

five minutes. 

9. To serve, spoon out a portion of the 

pudding onto a plate and pour over 

the hot toffee sauce

Page 

50 & 51 

Fruit & Vegetables 



Fruit & 

Vegetables 

County Tyrone 

Castlefresh Foods Ltd 

We are a locally based food 

company producing fresh 

prepared food for the hotel and 

catering industry. We are based in 

Castlederg and are strategically located 

for deliveries to Tyrone and all the 

neighbouring counties. Vegetables can 

be produced, batoned, diced, sliced or 

shredded ready for the pot. 

Sales Manager: 

Derek Torrens 

Address: 

Unit 12 

Castlederg Enterprise Co 

1 Drumquin Road 

Castlederg 

Co Tyrone 

BT81 7PX 


Tel: (028) 8167 1515 

Fax: (028) 8167 8595 

Email: castlefresh@btconnect.com 

Sampak Fresh 

Produce 

At Sampak Fresh Produce we cater for 

all needs. Our range includes prepared 

vegetables, peeled potatoes and fresh 

chilled chips. Fresh produce selected 

for quality and prepared for your 

convenience. 

High Holm 

Farm Produce 

High Holm Farm Produce 

is renowned for quality and 

the freshest of flavour. Our 

potatoes and vegetables are 

available at local farmers’ 

markets. Time to taste the best. 

Omagh 1st and 3rd Saturdays of 

each month. Enniskillen 2nd 

Saturday of each month Strabane last 

Saturday of each month. 

Proprietor: 

Sam McGirr 

Address: 

Unit 9 

Castlederg Enterprise Centre 

1 Drumquin Road 

Castlederg 

Co Tyrone, BT81 7PX 


Tel: (028) 8167 9969 

Fax: (028) 8167 9969 

Proprietor: 

William Moore 

Address: 

31 Coolaghy Road 

Ardstraw 

Omagh 

Co Tyrone, BT71 4LG 


Tel: (028) 8166 2088 

Fax: (028) 8166 2676 

Hey Pesto Salads 

We at Hey Pesto Salads specialise in 

organically grown salad leaves, oriental 

and heirloom vegetables and herbs 

grown year round. In order to ensure 

the freshest product for our clients we 

endeavour to deliver on day of harvest 

to restaurants and homes. Fresh to your 

door. Hey Pesto! 

Proprietor: 

Anthony Quinn 

Address: 

1 Ackinduff Road 

Cabra 

Dungannon 

Co Tyrone 

BT70 3AP 


Tel: (028) 8776 1827 

Email: ajpquinn@hotmail.com 

Website: www.welovegreens.com 

Summer 

Garden 

Summer Garden 

produces a wide 

range of salads, 

stuffing and dressings 

using local ingredients 

with a focus on fresh and 

healthy food. You can find 

our products in Dunnes 

Stores, Supervalu and selected shops 

across the province including our 

depot in Dungannon. Why not let 

every day be a summer’s day - 

Summer Garden. 

Proprietors: 

Bridie Donaghy / Lewy McNeece 

Address: 

Unit 26 

Dungannon Enterprise Centre 

Oaks Road 

Dungannon 

Co Tyrone, BT71 6JT 


Tel: (028) 8775 2177 

Fax: (028) 8772 2226 

Email: 

summergarden@btconnect.com

Page 

52 & 53 




Hughes Mushrooms 

Hughes mushrooms is one of the 

UK’s premier and most innovative 

mushroom marketing companies. 

Hughes supply and distribute a full 

mushroom range throughout Ireland 

and mainland UK to customers 

which include major retailers such as 

Sainsbury UK, Musgrave NI, SQ Ireland 

alongside food service, wholesale and 

processing companies. 

Operations Manager: 

Laura Hanthorn 

Address: 

118 Trewmount Road 

Dungannon 

Co Tyrone 

BT71 7EF 


Tel: (028) 8778 4298 

Fax: (028) 8778 4998 

Email: sales@hughesmushrooms.com 

Web: www.hughesmushrooms.com 

Loughshore 

Veg Ltd 

As growers and processors of 

fresh vegetables we supply local 

shops with retail packs such 

as soup, shredded cabbage, 

diced root vegetables etc. Our 

range also extends to catering 

sized packs in order to ensure 

convenience for all customers. 

McCormack 

(Potato) Ltd 

Directors: 

Ursula / Oliver Cushnahan 

Address: 

21 Kanes Road 

Dungannon 

Co Tyrone , BT71 4QY 


Tel: (028) 8774 0408 

Fax: (028) 8774 6838 

Email: loughshore.veg@btinternet.com 

Director: 

Barry McCormack 

Farm Fresh Vegetables 

Ian is well known for his array of fresh 

grown vegetables and fruit providing 

part of a healthy, nutritious diet. With 

many years experience Ian knows how 

to grow a supreme crop. A true treat 

for the taste buds. To experience fresh 

fruit and vegetables visit the farmers’ 

market, Tesco car park Dungannon, 1st 

& 3rd Saturday of each month. 

Proprietor: 

Ian Brownlee 

Address: 

141 Collegelands Road 

Moy 

Co Tyrone , BT71 6SW 


Tel: (028) 8778 4786 

Fax: (028) 8778 4786 

Mob: 078 1044 0390 

McCormack Ltd is a family 

run business with over 30 

years in the field. Importing 

and exporting as quality 

potato merchants we prepare 

potatoes for pre-packing and 

chipping. Whether you boil, fry 

or roast, our potatoes are sure 

not to disappoint. 

Greenaways 

Farm Produce 

Address: 

25 Aughanling Road 

Dungannon 

Co Tyrone , BT71 6SR 


Tel: (028) 8778 4429 

Fax: (028) 8778 4234 

Email: 

mccormackpotato@btconnect.com 

Partner: 

Ron Greenaway 

Quinfresh 

Our vegetables are sourced from a 

co-operative of local growers. The 

supply chain is then continued on 

from our factory to local shops, 

supermarkets and restaurants within 

Mid Ulster and the Greater Belfast 

area. We cater for both the prepared 

and the wholesale sectors. 

Manageress: 

Elaine Quinn 

Address: 

89 Ballynakelly Road 

Dungannon 

Co Tyrone , BT71 6HD 


Tel: (028) 8774 7691 

Fax: (028) 8774 0705 

Email: Elaine@jjquinnandsons.co.uk 

We at Greenaways grow a variety 

of vegetables and potatoes. These 

are washed, graded and packed 

on our own premises before being 

distributed throughout a variety 

of shops and wholesale outlets 

across the province. Striving at all 

times to provide the freshest of 

produce for our customers. Green 

by name – green by nature. 

Address: 

67 Annaghbeg Road 

Tamnamore 

Dungannon 

Co Tyrone 

BT71 6HY 


Tel: (028) 8772 2748 

Fax: (028) 8775 2929

Page 

54 & 55 




Good4U 

Food Awards Winner 2007 & 2008. 

Delivering seeds, shoots and pulses 

washed and ready to eat. Sourced 

for freshness, flavour and health 

based properties - boosting the 

immune system, digestive system and 

promoting a healthy heart. Including 

washed brocco shoots and ready 

to eat, alfalfa shoots, lentil and bean 

shoots & a range of roasted seeds. 

Taste Gold Winner Award 08 for our 

new Smart Shoots Drink, “Wheatgrass, 

Apple and Lime Juice” 

Production Manager: 

Rhonda Montgomery 

Address: 

45 Tullywiggan Road 

Cookstown 

Co Tyrone 

BT80 8SG 


Tel: (028) 8676 6287 

Fax: (028) 8676 9622 

Email: production@good4u.co.uk 

Web: www.good4u.co.uk 


Foylepac Ltd 

We at Foylepac 

produce vegetables for 

wholesale distribution and 

also process vegetables for 

retail and catering businesses. 

Our produce is grown locally and 

we deliver our produce all over the 

North and South of Ireland. 

Director: 

Daniel Payne 

Address: 

355 Seacoast Road 

Limavady 

Co Londonderry BT49 0LD 


Tel: (028) 7775 0237 

Fax: (028) 7775 0511 

Email: foylepac@hotmail.co.uk 


Karuna’s Kitchens 

Karuna’s Kitchen specialises 

in world vegetarian foods i.e. 

no meat, fish or eggs. While 

we are lacto-vegetarian, we 

also include several vegan 

preparations. Almost half of 

our range is wheat & gluten 

free. We 

have been 

in operation 

for about 8 

years and 

started off 

making 

chutneys, 

pickles and 

some Indian 

savouries & 

finger foods 

such as samosas & 

koftas. 

Proprietor: 

Karuna Ryan 

Address: 

14 Birch Grove 

Teemore 

Derrylin 

Co Fermanagh 

BT92 9QT 


Tel: (028) 6774 8819 

Mob: 07828 555 708 

Email: karunesvari@yahoo.co.uk 

Foyle Chipping Company 

Foyle Chipping Company is an 

established family owned partnership 

that specialises in prepared potatoes, 

chips and vegetables. The company 

has been in business for 25 years and 

was originally set up as a supplier of 

fresh cut chips to local fish and chip 

shops in Derry City but has expanded 

its range to include frozen and chilled 

goods, fresh poultry products, fresh fruit 

and vegetables. We pride ourselves in 

providing the customer with a quality 

product and excellent friendly service. 

McLaughlins Fruit & Veg 

(Seasonharvest) 

Seasonharvest is a family business 

situated in Claudy, just outside Derry. 

We cover a wide area across N Ireland. 

We supply restaurants, hotels, delis, 

shops, schools etc. Our product ranges 

from all types of whole and prepared 

fruit & veg. 

Director: 

Liam Rigney 

Address: 

Unit 9 Rathmore Business Park 

Creggan 

Derry City 


BT48 3LA 


Tel: (028) 7127 1483 

Fax: (028) 7136 0188 

Email: 

liam.rigney@btconnect.com 

Manager: 

Kienan McLaughlin 

Address: 

613 Barnailt Road 

Claudy 

Co Londonderry BT47 4EA 


Tel: (028) 7133 8478 

Fax: (028) 7133 8878 

Email: info@seasonharvest.co.uk 

Web: www.seasonharvest.com

Page 

56 & 57 



Meat & Fish Recipes 

Meat & Fish 

Recipes 

1. Kettyle Aberdeen Angus Fillet of 

Beef with traditional champ, slowroasted 

mushroom, cabbage and 

bacon, served with a rosemary 

and whiskey gravy 

2. Smoked eel mousse with boxty 

pancakes, horseradish and 

mustard grain cream and fresh 

herb salad 

3. Crab and Prawn Cake with pickled 

beetroot, couscous and mild 

curried cream 

1. Kettyle Aberdeen Angus 

Fillet of Beef with 

traditional champ, slowroasted 

mushroom, 

cabbage and bacon, 

served with a rosemary 

and whiskey gravy 

Serves 6 

Slow roasted mushrooms 

50ml rapeseed oil 

4 garlic cloves, crushed 

leaves of 1 rosemary sprig, 

finely chopped 

leaves of 3 thyme sprigs, 


6 flat cap mushrooms, stems 

removed and caps peeled 

black cracked pepper 

sea salt 

Champ 

4 large potatoes, preferably 

Maris Piper, peeled and washed 

100ml pouring cream 

4 spring onions, chopped 


Cabbage and bacon 

1 tightly packed, medium 

savoy cabbage 

4 rashers of back bacon, rinds 

removed and cut into lardons 

Steaks 

6 fillet steaks, each about 200g 

a little rapeseed oil 

300ml Irish stout 

salt and pepper 

Gravy 

350ml Irish whiskey 

3 tbsp redcurrant jelly 

sprig each of rosemary and thyme 

2 garlic cloves, roughly chopped 

Method 

1. Preheat the oven to 130ºC. 

2. Prepare the mushrooms. 

3. Mix together the oil, garlic, rosemary 

and thyme. 

4. Put the mushrooms gill-side up on 

a non-stick baking tray, pour over 

the oil, and season with sea salt 

and freshly cracked black pepper. 

Roast for 1 hour. 

5. Cook the potatoes in a saucepan of 

boiling salted water for about 20 

minutes until soft, then drain and 

mash until all lumps are eliminated. 

Bring the cream and spring onions 

to the boil in a separate pan, add to 

the mash, and beat until smooth. 

6. Season and add the butter; set 

aside in a warm place. Wash 

the cabbage and cut into 6 or 8 

wedges. 

7. Discard the thickest part of the 

core, but leave a little to help hold 

the leaves together. 

8. Heat a frying pan until very hot 

and fry the lardons until crisp. Add 

the cabbage and mix with bacon, 

then reduce the heat, cover with 

a lid and cook slowly for 5-10 

minutes. 

9. Season and set aside in a warm 

place. 

10. Remove the mushrooms from the 

oven and keep warm. Increase the 

oven temperature to 200ºC and 

place a baking tray inside to heat 

up. Season the steaks all over. 

11. Heat a heavy frying pan until red 

hot, and add a little oil to the pan. 

Place the steaks in the pan and sear 

all over (top, bottom and sides), 

then transfer to the hot tray and 

finish cooking in the oven. 

12. Allow 4-5 minutes, for medium rare 

meat. 

13. Make the gravy while the steaks are 

in the oven. 

14. Deglaze the steak juices in the 

frying pan with the stout, then boil 

to reduce by about three-quarters. 

15. Add the whiskey, redcurrant jelly, 

rosemary, thyme and garlic and 

simmer for 5 minutes. 

16. Strain and season, then keep hot. 

17. Remove the steak from the oven 

and leave to rest for a few minutes. 

To serve, put a mushroom in the 

middle of each plate, top with 

cabbage and bacon, then the 

steaks. 

18. Finish by spooning a quenelle of 

champ on the beef, and drizzle a 

small amount of gravy around the 

plate. Serve immediately, with the 

remaining gravy in a jug.

Page 

58 & 59 

Meat & Fish 



2. Smoked eel mousse 

with boxty pancakes, 

horseradish and mustard 

grain cream and fresh 

herb salad 

Serves 4 

500g raw fresh eel fillets, skinned 

1 medium egg white 

olive oil 

125ml chilled double cream 

250g smoked eel fillets, preferably 

Lough Neagh, diced 

small handful each of fresh 

coriander, basil, chervil, and rocket 

leaves 

salt and pepper 

Boxty Pancakes 

125g raw peeled potato (a floury 

variety such as Dunbar Standard 

or Maris Piper) 

125g mashed potato, made from 

200g floury potatoes, peeled and 

cooked 

125g plain flour, plus extra for 

dusting 

1/2 tsp baking powder 

1/2 tsp salt 

large knob of salted butter, 

melted and cooled, a little milk if 

necessary 

Horseradish & Mustard Grain Cream 

300ml whipping cream 

1 tsp freshly grated horseradish 

1 tsp wholegrain mustard, 

a little milk if necessary 


Method 

1 Make the smoked eel mousse. 

Check the fresh eel for any stray 

bones or skin, then work the flesh 

to a fine purée in a blender. Add 

the egg white and a pinch of salt, 

purée again, then press the mixture 

through a very fine sieve into a 

bowl, checking again that there are 

no bones. Place the bowl over a 

bowl of ice, and chill in the fridge 

for 10-15 minutes. 

2 Preheat the oven to 150°C/gas 2. 

Lightly brush four 7.5-10cm nonstick 

moulds with olive oil. (Or use 

oiled ramekins lined with discs of 

non-stick baking parchment.) 

3 Remove the purée from the fridge 

and mix in the cream with a 

rubber spatula. Do this very slowly 

or the mixture may curdle. Fold 

in the smoked eel, season, and 

spoon into the moulds. Cover 

the moulds and stand them in a 

roasting tin, then pour in enough 

warm water to come halfway up 

their sides. Bake au bain marie for 

8 minutes, or until a knife inserted 

in the centre comes out clean. 

Remove from the oven and leave 

to cool. 

4 Make the boxty pancakes. Grate 

the raw potato into a bowl. Turn 

out onto a cloth and wring over 

a bowl, catching the liquid. This 

will separate into a clear fluid 

with starch at the bottom. Pour 

off and discard the fluid, then 

scrape out the starch and mix 

it with the grated and mashed 

potatoes. Sift the dry ingredients 

and mix into the potatoes with 

the melted butter, adding a little 

milk if necessary to make a pliable 

dough. Knead lightly on a floured 

surface. Divide into four and form 

flat round cakes that are about 

1cm larger than the moulds used 

for the eel mousse. With the back 

of a knife, mark each pancake 

into quarters without cutting right 

through. 

5 Heat a large griddle or heavy 

frying pan until hot. Dust with 

flour, then place a pancake 

marked-side down on the pan. 

Cook over a medium heat for 3-5 

minutes until browned. Turn the 

pancake over and repeat on the 

other side. 

6 Meanwhile, make the horseradish 

cream. Whip the cream until it 

holds a peak, then fold in the 

horseradish, mustard, and salt 

and pepper to taste. Mix the salad 

leaves together, and season with 

sea salt and small drop of olive 

oil. 

7 To serve, put a pancake, markedside 

up, on each plate, and 

unmould an eel mousse onto 

it. Serve immediately, garnished 

with the salad and quenelles of 

3. Crab and Prawn Cake 

with pickled beetroot, 

couscous and mild 

curried cream 

(see image page 8) 

400g white crab meat 

200g fresh local cooked prawns 

100ml single cream 

1 tsp coriander 

juice and zest of 2 lemons 

salt & pepper 

120g beetroot precooked 

peeled and diced 

200g cream cheese 

1 tbsp curry powder 

160ml crème fraîche 

2 tbsp hazelnut oil 

2 tbsp curry oil 

1 tbsp beetroot oil 

1 tbsp basil oil 

6 sprigs of coriander 

200g couscous 

100ml vegetable stock 

2 tbsp fresh chopped chives 

Method 

1. Flake the crabmeat and chopped 

cooked prawns into a bowl and 

discard any bone. 

2. Mix with the cream, coriander 

and lemon zest. Season well and 

chill. 

3. Mix the curry powder with the 

crème fraiche and cream cheese, 

season and leave to chill. 

4. Heat the stock to 75ºC, pour over 

the couscous and leave for 5 -10 

minutes, stir and season. 

5. Now you will have to build layers. 

In a 4-inch cutter, add a dessert 

spoonful of couscous to the 

mould and level with a spoon. 

6. Add 1 tsp diced beetroot on top 

of the couscous and level with a 

spoon. 

7. Add the crab meat and the 

prawns on top of the diced 

beetroot and couscous, and level 

with a spoon. 

8. Add the curried cream on top of 

the crab mix and smooth off with 

a palette knife. 

9. Drizzle the oils around the plate 

and sprinkle with some fine fresh 

chives and coriander sprigs. Serve.

Page 

60 & 61 

Meat & Fish 



Meat 

& Fish 

County Tyrone 

Dunbia 

Dunbia is an established leading supplier 

of top quality beef and lamb products 

to local, national and international retail, 

commercial and food service markets. 

From our headquarter at Granville 

Industrial Estate in Co Tyrone we pride 

ourselves in supplying the best Farm 

Quality Assured Northern Irish beef and 

lamb to our local customers - produced 

to their exact specifications. 

Grampian 

Country Pork 

Cookstown is Northern Ireland’s best 

loved sausage and bacon brand, with 

products available across the province. 

Our range also includes, ready to cook 

items, barbecue products, fresh pork and 

cooked ham. All of which uses only the 

finest cuts of local pork. 

Sales Director: 

Michael Doran 

Address: 

Granville Industrial Estate 

Dungannon, Co Tyrone 

BT70 1NJ 


Tel: (028) 8772 3350 

Fax: (028) 8772 1810 

Email: info@dunbia.com 

Web: www.dunbia.com 

Marketing Manager: 

Colin Glennon 

Address: 

70 Molesworth Road 

Cookstown, Co Tyrone 

BT80 8PJ 


Tel: (028) 8676 3321 

Fax: (028) 8676 8524 

Web: www.gcfg.com 

Clogher Valley Meats 

Producers of pork, lamb, beef, and 

poultry we believe in offering our 

customers only the finest cuts and 

selection of local products sourced 

from neighbouring farms in the 

Clogher Valley area. Available from our 

retail shop in Clogher we also have a 

home bakery and delicatessen in store. 

Treanor Traditional 

Meats Ltd 

Treanor Traditional Meats was 

established in the late 1990s as 

producers of fresh and cooked meats. 

We supply retail outlets and wholesalers 

throughout Northern Ireland. Our raw 

materials are sourced locally and our 

main business is the preparation of fresh 

and cured pork for the retail market. 

Our motto - “large enough to cope and 

small enough to care”. 

Crocan Meats 

Crocan Meats provides top quality beef 

to the individual customer as well as 

the retail and catering trade. All our 

beef is sourced from a selected group 

of local farms. These farms produce 

beef to our requirements under strict 

environmental and welfare conditions. 

The farms are all within a 15 mile 

radius of the business. Beef is matured 

for a minimum of 21 days and then 

packed to the customers requirements. 

To us freshness of cut and quality of 

approach is key at every stage. 

Proprietor: 

Kieran Meehan 

Address: 


Clogher, Co Tyrone 

BT76 0AA 


Tel: (028) 8554 8365 

Email: 

kieran.meehan@btinternet.com 

Manager Director: 

Paula McKenna 

Address: 

Old Barrack Yard 

Aughnacloy 

Co Tyrone 

BT69 6AA 


Tel: (028) 8555 7449 

Fax: (028) 8555 7449 

Email: ttmeats@hotmail.com 

Proprietor: 

Padraig Kelly 

Address: 

Unit 3 Milestone Centre 

Carrickmore 

Co Tyrone 


Tel: (028) 8076 1273 

Fax: (028) 8076 1273

Page 

62 & 63 

Meat & Fish 



Seskinore Farm Meats 

Our on-farm butchery business processes 

beef, lamb, pork & poultry sourced from 

local farms. Our beef is traditionally 

matured for 28 days in a carefully 

controlled environment for a melt in the 

mouth succulent flavour. Bacon and hams 

are traditionally hand cured and a wide 

range of speciality sausages and burgers 

are also available. 

Farm shop: Wed – Sat 10am – 5pm 

(Wed, Thurs and Sat) Late opening Friday 

to 8pm. Farmers Food Markets: 

Please phone for more details. 

McWhinneys Gourmet 

Sausages & Burgers 

We’ve been making sausages for over 

115 years and selling them through 

our shop on the corner of the Square, 

Comber. We make a range of established 

and traditional recipe sausages together 

with new and improved recipes that offer 

healthier eating for adults and children 

and greater taste discovery. 


Proprietor: 

Roger Latimer 

Address: 

Seskinore Farm Meats 

131 Carnalea Road 

Seskinore 


BT78 2PP 


Tel: (028) 8284 0724 

Mobile: 07724 152835 

Email: r7latimer@btinternet.com 

Proprietor: 

Michael McWhinneys 

Address: 

Unit 8, FBIC (CAFRE) 

45 Tullywiggin Road, Cookstown 

Co Tyrone, BT80 8SG 


Tel: (028) 82 83 1046 

Email:info@mcwhinneys.com 

Web: www.mcwhinneys.com 

Tenderlean 

Meats Ltd 

Our locally sourced beef, lamb, 

pork and poultry products offer the 

highest quality of cuts. An extensive 

variety of added value products are 

also on hand for convenience of the 

customer, most notably the new La 

Pizza range. These product ranges 

are available through our butcher 

shops in Enniskillen, Derrylin and our 

Farm Shop on site. We also offer a 

delivery service nationwide for shops, 

restaurants and hotels. 

Kettyle Irish Foods 

Located in Lisnaskea, Co Fermanagh, 

Kettyle Irish Foods is passionate 

about its integrity towards sourcing 

and only selects the very best beef 

and lamb locally. We believe quality 

meat starts with excellent husbandry. 

We produce meat that is matured 

with care to its optimum condition 

and skilfully butchered. Our products 

can be found in Marks & Spencer’s, 

Dunnes Stores and numerous 

restaurants throughout Ireland. 

Marketing Manager: 

Martin Maguire 

Address: 

Derrylea 

Derrylin 

Co Fermanagh BT92 9QR 


Tel: (028) 6774 8040 

Fax: (028) 6774 8044 

Email: sales@tenderlean.com 

Web: www.tenderlean.com 

Director: 

Maurice Kettyle 

Address: 

Manderwood Business Park 

Lisnaskea 

Co Fermanagh 

BT92 0FS 


Tel: (028) 6772 3777 

Fax: (028) 6772 3888 

Email: info@kettyleirishfoods.com 

Web: www.kettyleirishfoods.com 

Flynn’s Fine Foods 

Flynn’s Fine Foods manufacture and 

distribute the finest pork, bacon, 

chicken, lamb, beef and cooked meats 

to retail and catering outlets across 

Ireland. We supply Spar, Vivo, Mace, 

Londis, Gala, Centra, Supervalu with 

the finest meats. 

Director: 

Micheal Flynns 

Address: 

Roslea Enterprise Centre 

Roslea, Co Fermanagh, BT92 7FH 


Tel: (028) 6775 1379 

Fax: (028) 6775 1005 

Email: info@flynnsfinefoods.com 

Web: www.flynnsfinefoods.com 

L A Richardson & Sons 

With thirty-three years of knowledge 

of retail trading in Lisnaskea our 

butchers have combined the 

traditions of the past with modern 

convenience that our clients 

deserve. All animals come from our 

family farm and are retailed in our 

wide range of exciting food ideas. 

Proprietor: 

Clive Richardson 

Address: 


Lisnaskea, Co Fermanagh BT92 0JE 


Tel: (028) 6772 1263 

Web: 

www.homeproducedmeats.co.uk

Page 

64 & 65 

Meat & Fish 




O’Doherty’s Fine Meats 

O’Dohertys have been in the forefront 

of the meat trade for over forty years. 

We have gained an enviable reputation 

for fine meat products throughout 

Ireland and the United Kingdom having 

won numerous National Awards. Three 

times winner of “Best Steakburger in 

Ireland” and “Best Super Beef Sausage in 

the UK” 

Proprietor: 

Pat O’Doherty 

Address: 

Belmore Street Enniskillen 

Co Fermanagh BT74 6AA 


Tel: (028) 6632 2152 

Email: sales@blackbacon.com 

Web: www.blackbacon.com 

North West Pork 

Products Ltd 

We supply a full range of meat products 

including beef, pork, lamb and poultry. 

These are available at our 3 retail 

outlets at Campsie, Milltown Meats, 

Drumahoe, Co Derry and Newton 

Meats, Greystone Road, Limavady. 

All beef products are sourced within 

Northern Ireland and can be delivered 

via our temperature controlled vans 

across the North West area. 

Proprietor: 

Adrian McLean 

Address: 

26 Courtauld Way 

Campsie Industrial Estate 

Eglinton 

Co Londonderry BT47 3FN 


Tel: (028) 7181 1212 

Fax: (028) 7181 1647 

Email: ronanmcclean@yahoo.com 


Causeway Prime 

Causeway Prime is much more than 

just another brand; it represents a 

commitment by Lynas to provide local 

product (beef, pork, lamb) throughout 

Northern Ireland. All our premium meat 

is carefully selected and prepared by our 

highly experienced butcher team, and all 

products can be traced back to the farm. 

Lean And Easy Lamb Ltd 

We at Lean And Easy Lamb Ltd. provide 

a range of bone-in and boneless cuts of 

lamb for both the retail and catering 

trade. A specialist in processing 

lamb using purely local cuts. 

Currently we supply Tesco NI 

as well as butchers throughout 

the province including the 

McAtamneys chain and leading 

restaurants including the Rankin Group. 

Manager: 

Jon Neely 

Address: 

Loughanhill Industrial Estate 

Gateside Road, Coleraine 

Co Londonderry BT52 2NR 


Tel: (028) 7035 0600 

Fax: (028) 7035 7340 

Email: 

admin@lynasfoodservice.co.uk 

Website: 

www.lynasfoodservice.co.uk 

Director: 

Ian Mark 

Address: 

25 Mettican Road 

Garvagh 

Co Londonderry BT51 5HS 


Tel: (028) 2955 7117 

Fax: (028) 2955 7118 

Email: 

leanandeasyltd@btinternet.com 

William Gallagher 

Food Processors Ltd 

We produce and supply quality 

beef, lamb, pork, poultry and 

their associated products to both 

the retail and catering trade. Our 

produce can be purchased at 

32 William Street or delivered to 

caterers for further use. 

O’Kane Meats 

Farm Quality Assured lamb and 

beef sourced from farms across 

the province. We sell pork, 

chicken, duck, and turkey 

alongside a mouth-watering 

range of homemade pies, 

stirfries, deli items, salads and 

veg. Our mission statement is 

“To give the BEST quality and 

variety of meat to our customers 

with the highest standards of 

hygiene and service.” 

Director: 

Gregory O’Doherty 

Address: 

32 William Street 

Londonderry 

Co Londonderry BT48 6ET 


Tel: (028) 7136 3883/ 7137 3723 

Fax: (028) 7137 2700 

Email: pgodoherty@btconnect.com 

Proprietor: 

Michael & Kieran O’Kane 

Address: 


Claudy 

Co Londonderry BT47 4HB 


Tel: (028) 7133 8944 

Fax: (028) 7133 7884 

Email: michael@okanemeats.com 

Website: www.okanemeats.com

Page 

66 & 67 

Meat & Fish 



County Tyrone 

Glenrossan Fish Products 

We at Glenrossan Fish Products are local 

suppliers of fresh and frozen fish for the 

catering industry. Our clients include 

restaurants, hotels and food outlets. EEC 

factory approved. 

Proprietor: 

Winnie McDermott 

Address: 

50 Aughaboy Road 


BT79 7QS 


Tel: (028) 8077 1335 

Fax: (028) 8077 1335 

Email: sales@glenrossan.co.uk 

Quibros Fish Exports 

Quibros supply freshwater fish 

including, Lough Pollan, Wild Brown 

Trout, Perch, Bream and Roach. 

Specialist in freshwater fish, our 

range is selected on quality and 

taste. Available from our factory at 

59 Anneeter Road, Coagh. 

County Fermangah 

Manager: 

John Quinn 

Address: 

59 Anneeter Road 

Coagh , Cookstown 

Co Tyrone BT80 0HZ 


Tel: (028) 8673 7469 

Fax: (028) 8673 6326 

Email: john@quibros.com 

Casey’s 

Salmon Ltd 

Welcome to Casey’s 

Salmon Ltd. We have a 

full range of fresh fish 

available, catering for 

all our customers 

needs. Please call 

for further details. 

Proprietor: 

Eileen Casey 

Address: 

10 Barrack Street 

Strabane 

Co Tyrone BT82 8HG 


Tel: (028) 7138 2622 

Fax: (028) 7138 2622 

Email: caseyssalmon@hotmail.co.uk 

Donegal Shellfish 

We supply frozen shellfish products 

to fish wholesalers and the restaurant 

trade. Our products consist principally 

of frozen shellfish processed in Belleek, 

Co Fermanagh. Our range includes 

mussels stuffed with garlic butter, 

frozen cooked mussels in shells, frozen 

scallops on half shell and oysters in 

butter and wine. 

Proprietor: 

Pat Lally 

Address: 

Units 8-9 Craft Village 

Belleek Co Fermanagh BT93 3FX 


Tel: (00353) 71985 2112 

Email: info@donegalshellfish.co.uk 

Web: www.donegalshellfish.co.uk 


McElroy Fish 

Exports 

McElroy Fish Exports 

was established 

25 years ago. We 

are suppliers of all 

freshwater fish, trout, 

perch, pollen, eel and 

salmon. McElroy Fish 

export all over the UK 

and Europe and are renowned 

for freshness and range of fish. 

Proprietor: 

Joe McElroy 

Address: 

57A Killycanavan Road 

Ardboe 

Cookstown 

Co Tyrone BT71 5BP 


Tel: (028) 8673 7150 

Fax: (028) 8673 7155 

Email: joemcelroy77@hotmail.com 

Donegal Prime Fish Ltd 

We at Donegal Prime Fish are fish 

processors and a salmon smokery. 

To complement our wide range of 

seafood and gold award winning 

smoked salmon, we also supply nonfish 

products to hotels, restaurants, 

catering and takeaway. These 

include fresh and frozen chicken 

products, chilled chips, burgers and 

many other items. 

Proprietor: 

Dorothy Ryan 

Address: 

Beraghmore Road, 

Skeogh Industrial Park 

Galliagh, Derry City BT48 8SE 


Tel: (028) 7135 0059 

Fax: (028) 7135 8090 

Email: 

donegalprimefish@hotmail.com 

Web: www.donegalprimefish.com



Nightfall on the City 

Londonderry

Page 

70 & 71 




Recipes 

Game & 

Poultry 

Recipes 

1. Carpaccio of Cured Vension with 

horseradish, chives and roasted 

walnut cream 

2. Pan-fried duck with five-spice 

powder, lentil casserole and 

caramelised onions 

3. Organic Arkhill Chicken Breast, 

Tyrone potato cake, wild Northern 

Irish mushrooms and herb jus 

1. Carpaccio of Cured 

Vension with horseradish, 

chives and roasted 

walnut cream 

Ingredients 

1 boneless loin of venison, about 

1kg/2lb 

4oz rapeseed oil 

150g/5½oz sea salt 

10 juniper berries, very finely 

crushed 

3 star anise, very finely crushed 

1 tbsp cracked black pepper 

1 sprig rosemary, leaves only, very 


2 sprigs thyme, leaves only, very 


1 tbsp coriander seeds, crushed 

1 tsp grated orange zest 

1 tsp grated lemon zest salt and 

freshly ground black pepper 

For the roasted walnut cream 

8 walnuts, shells removed 

300ml/½ pint whipping cream 

1 tsp freshly grated horseradish 

1 tsp wholegrain mustard 

5 chives, finely chopped 

For the garnish 

olive oil and few chives 

Method 

1. Heat a heavy pan until very hot, 

then sear the venison in a little 

oil over a high heat until lightly 

browned on all sides. This should 

take about three minutes. Remove 

from the pan. 

2. Mix together the sea salt, juniper 

berries, star anise, black pepper, 

rosemary, thyme, coriander seeds, 

and orange and lemon zest on a 

baking tray, then spread out in a 

3mm-thick layer. 

3. Roll the warm venison in the 

spice mixture, making sure it is 

well coated all over. Wrap tightly 

in cling film and leave at room 

temperature for about two hours 

for the flavours to penetrate the 

meat, then freeze for at least four 

hours until solid. 

4. Preheat the oven to 180C/350F/ 

Gas 4. 

5. For the roasted walnut cream, 

spread the walnuts out on a baking 

tray and roast for five minutes. 

Using a tea towel, rub off the 

excess skin while the nuts are 

warm, then chop the nuts roughly 

and leave to cool. Whip the cream 

until it holds soft peaks when 

the whisk is removed. Mix in the 

walnuts, horseradish, mustard and 

chives. Add salt and freshly ground 

black pepper to taste. Keep in a 

covered bowl in the fridge until 

serving time. 

6. To serve, unwrap the venison and 

slice very finely on a meat slicer 

or with a very sharp knife. Arrange 

the slices in a semi-circle on each 

of four plates and glaze with a little 

olive oil. Spoon the roasted walnut 

cream in the middle and garnish 

with chives. 

2. Pan-fried duck with 

five-spice powder, 

lentil casserole and 

caramelised onions 

For the pan-fried duck 

1 duck breast 

dash olive oil 

1 orange, zest only 

½ tsp five-spice powder 

salt and freshly ground black pepper 

For the lentil casserole 

1 tbsp olive oil 

1 white onion, peeled, finely sliced 

150g/5½oz Puy lentils, rinsed 

300ml/½ pint water 

½ tsp five-spice powder 

salt & freshly ground black pepper 

squeeze orange juice 

For the honey and orange sauce 

2 oranges 

1 star anise 

1 tbsp honey 

For the caramelised onions 

30g/1oz butter 

4 tbsp caster sugar 

1 red onion, peeled, finely sliced 

2 tsp balsamic vinegar 

1 tsp red wine vinegar 

To serve 

small bunch fresh coriander leaves

Page 

72 & 73 




Method 

1. Preheat the oven to 200C/400F/ 

Gas 6. 

2. Score the skin of the duck breast 

with a sharp knife. Rub with the 

olive oil, orange zest and fivespice 

powder, then season with 

salt and freshly ground black 

pepper. 

3. Heat an ovenproof frying pan 

until hot, add the duck skin-side 

down and fry for 4-5 minutes or 

until the skin is golden-brown 

and slightly crisp. Turn the duck 

breast over and place the pan 

in the preheated oven and cook 

for six minutes or until the duck 

breast is cooked but still slightly 

pink in the middle. Remove 

from the oven and leave to 

rest, covered with foil, for five 

minutes. 

4. For the lentil casserole, heat 

the olive oil in a sauté pan, add 

the white onions and fry over a 

gentle heat until the onions have 

softened but are not coloured. 

Add the lentils, water, five-spice 

powder, salt and freshly ground 

black pepper and a squeeze of 

orange juice, and stir well. Bring 

to the boil and then reduce the 

heat and simmer gently for 15 

minutes. Stir frequently, topping 

up with water if it gets too dry 

and the lentils are still tough. 

5. For the honey and orange sauce, 

squeeze the juice of one orange 

into a saucepan and add the 

star anise and honey. Bring to 

the boil and then reduce the 

heat to simmer gently for five 

minutes. Peel and segment the 

other orange (removing all the 

pith) and add to the sauce. Cook 

gently for 1-2 minutes and then 

set aside to cool slightly. 

6. For the caramelised onions, 

heat the butter and sugar in a 

saucepan over a low heat until 

the sugar crystals have melted. 

Add the red onions and fry over a 

very low heat for 10-15 minutes, 

stirring occasionally, or until 

softened and caramelised. Add the 

balsamic and red wine vinegar, 

turn up the heat and simmer for 

2-3 minutes. Check the seasoning 

and then set aside to cool slightly. 

7. To serve, place the lentils on 

a serving plate, top with the 

caramelised red onion and then 

place the duck on top. Pour the 

orange and honey sauce over the 

top and garnish with coriander 

leaves. 

3. Organic Arkhill Chicken 

Breast, Tyrone potato 

cake, wild Northern Irish 

mushrooms and herb jus 

Serves 6 

6x 200g organic chicken supremes 

600g potato (grated) 

300g mixed wild mushrooms 

30g thyme (chopped) 

600ml of port (reduced by ½) 

200g butter 

200ml readymade light chicken 

gravy/jus 

freshly ground salt & white pepper 

Method (chicken) 

1. Melt 50g of butter in a frying pan 

until it begins to froth. 

2. Add the chicken supreme (skinside 

down), continue to cook for 

2 minutes. 

3. Place the chicken in the oven 

and cook for 20-30 minutes or 

until cooked through. 

Method (potato cake) 

1. Squeeze the grated potato dry. 

2. Roughly shape into a disc. 

3. Heat 50g of butter in a frying pan 

before placing the potato cake 

in it. 

4. Fry on both sides until the potato 

is golden brown in colour on 

both sides and is soft in the 

centre. 

5. Using a 6” pastry cutter, cut out 

a disc from the middle of the 

potato cake, and keep warm in 

an oven until needed. 

Method (thyme jus) 

1. Place the port in a saucepan over 

a fierce heat and let it reduce by 

half. 

2. When reduced, add 1tbsp of 

thyme leaves, then add the hot 

chicken gravy. 

3. Keep warm to let the flavours 

infuse. 

4. With the remaining butter, 

gently sauté the mixed wild 

mushrooms, season with freshly 

ground salt and white pepper to 

taste and keep warm. 

5. To serve the dish, place the 

potato cake in the centre of the 

plate then top with the cooked 

chicken supreme. 

6. Neatly arrange the wild 

mushrooms around the chicken, 

and drizzle the thyme jus over 

the wild mushrooms. 

7. Serve immediately.

Page 

74 & 75 




Game & 

Poultry 

County Tyrone 

Abercorn Estates 

Baronscourt Estate, the home of the Duke of 

Abercorn since 1612, is a name synonymous 

with the provision of high quality venison 

and assorted game produced under 

the highest welfare standards. 

Venison and pheasant are readily 

available from our game department. 

Please contact the estate office for more 

information. 

Skea Egg Farms Ltd 

Skea Egg Farms Ltd is a 

producer and packer 

of eggs. The business 

started in the early 

1970’s and has always 

been a family run 

business. We produce 

and pack Organic, 

Free Range (including 

Omega 3), Barn and Cage 

eggs, which are produced in 

NI, mainly on mixed livestock 

farms. We currently supply Marks & 

Spencer; Tesco; Sainsburys; Asda; 

Co-Op; & Supervalu / Centra. 

Agent: 

Robert Scott 

Address: 

Baronscourt Estate Office 

Baronscourt, Newtownstewart 


BT78 4EZ 


Tel: (028) 8166 1683 

Fax: (028) 8166 2029 

Email: info@barons-court.com 

Web: www.barons-court.com 

Sales Director: 

Steve Hayes 

Address: 

146 Pomeroy Road, 

Donaghmore. 

Dungannon 

Co. Tyrone. 

BT70 2TY 


Tel: (028) 87761252 

Fax: (028) 87767049 

Email: steve@skeaeggs.com 


Ready Egg Products Ltd 

We at Ready Egg Products Ltd have it 

cracked! We offer our customers high 

quality egg products including liquid 

whole egg, liquid egg white, liquid egg 

yolk, hard boiled eggs and powdered 

egg. With Ready Egg Products you’ll be 

ready for anything. 

Sydare Eggs 

Welcome to Sydare Eggs. We produce 

and supply farm fresh eggs to the retail 

and catering trade. We are driven to 

deliver the freshest of produce for our 

clients. Whether you choose to boil, fry 

or poach them we are sure you’ll agree 

Sydare Eggs have to be tasted to be 

believed. 

Director: 

Charles Crawford 

Address: 

Manor Waterhouse Farm 

Lisnaskea 

Enniskillen 

Co. Fermanagh BT92 0BN 


Tel: (028) 6772 1345 

Fax: (028) 6772 1655 

Email: 

info@readyeggproducts.com 

Proprietor: 

Joe Maguire 

Address: 

Sydare 

Ballinamallard 

Co Fermanagh, BT94 2GX 


Tel: (028) 6638 8315 

Tel: 0777 595 3747 

Fax: (028) 6638 8112



Moyola River, 

Castledawson

Page 

78 & 79 




Isn’t it time we all 

went back to nature? 

Smallholdings, 

family businesses, 

bespoke industries 

and farming cooperatives 

within 

our region are 

embracing their 

natural approach. 

These food pioneers 

are delivering a range 

of products that 

are not only free 

from chemical 

contaminants 

but full of natural 

flavour. 

Introduction 

These leaders of the organic 

revolution offer the consumer 

the finest produce from 

organic eggs to milk, 

seasonal fruit and vegetables. 

Not to mention organic meats 

such as succulent Aberdeen Angus 

beef, lamb, duck, geese, rare breed 

saddleback pigs and tail-birds. Our 

loamy soil, temperate climate and 

skilled farming techniques ensure 

that this is a region bursting with 

organic goodness. 

A taste of the good life… naturally!

Page 

80 & 81 




Organic 

Farming 

County Tyrone 

Cloughbane Farm Shop 

Cloughbane Farm Shop sell beef and 

lamb produced on our own farm 

alongside local pork, chicken, and 

turkey. The beef is dry hung for 28 

days to ensure maximum taste and 

tenderness. A real farm shop on a real 

farm where customers can see the 

high welfare standard of the animals. In 

recent years we have been awarded UK 

Farm Shop of the Year and runner up 

in 2007 and selected as a Gary Rhodes 

good food hero. 

Camowen Green 

Organic Farm 

Camowen Green is run along 

environmentally friendly lines. Organic 

potatoes and a wide range of seasonal 

vegetables are produced on the farm, 

as well as Aberdeen Angus Organic 

Beef. Also available in the farm shop 

is a range of organic meats, fruit, 

groceries and dairy produce. The farm 

has been winner of the soil association 

“Loraine Award” and in 2008 won 1st 

prize in “Nature for Farming Award” 

RSPB/ NI. The shop is situated on the 

B158 halfway between Omagh and 

Beragh at Leap Bridge and the farm is 

nearby on the Camowen Road. 

Partner: 

Lorna Robinson 

Address: 

160 Tanderagee Road 

Dungannon 

Co Tyrone BT70 3HS 


Tel: (028) 8775 8246 

Fax: (028) 8775 8787 

Email: info@cloughbanefarm.co.uk 

Web: www.cloughbanefarm.co.uk 

Proprietor: 

Hamilton G Kee 

Address: 

42 Camowen Road 

Omagh 

Co Tyrone 

BT79 0HA 


Tel: (028) 8224 2171 

Mob: 07713 444496 

Fax: (028) 8224 2171 

Email: greenkee@talk21.com 

Emerald 

Organics 

We sell Organic Milk, 

both whole and semiskimmed 

branded under The 

Organic Dairy. We pride ourselves in 

supplying high quality organic produce 

for the customers’ enjoyment. Our 

range can be found across the province 

in most Centra, Supervalu, Costcutter 

and Spar stores. 

Organic Doorstep 

We at the Organic Doorstep supply 

organic milk, buttermilk, cream, eggs, 

yoghurt, fruit, vegetables and dried 

fruit. Our aim is to offer the customer a 

wide range of products for the organic 

lifestyle market. Naturally natural. 


Sperrin Organic Wholefoods 

Sperrin Organic Wholefoods has been 

registered as an organic farm since 

2000 with the Irish Organic Farmers and 

Growers Association. Produce grown on 

the farm is supplied to households via a 

weekly box delivery scheme. A typical 

box of produce includes: potatoes, 

carrots, onions, garden peas, salad bag, 

tomatoes, scallions and turnip. The 

areas we deliver to include Park, Claudy, 

Derry City and Limavady. 

Director: 

Roy McCracken 

Address: 

75 Tullyrush Road 

Omagh 

Co Tyrone BT78 1RJ 


Tel: (028) 8284 0340 

Fax: (028) 8284 1592 

Email: roy@agrisales.net 

Proprietor: 

Glenn Huey 

Address: 

125 Strabane Road 

Castlederg 

Co Tyrone BT81 7JD 


Tel: (028) 8167 9989 

Fax: (028) 8167 9820 

Email: 

glenn@organicdoorstep.net 

Web: www.organicdoorstep.net 

Proprietor: 

George MacDonald 

Address: 

24 Gorse Road 

Dring 

Claudy 


BT47 4HY 


Tel: (028) 7133 8462

Page 

82 & 83 




Arkhill Farm 

Our range offers the customer organic 

eggs, pork, lamb, seasonal turkeys 

and chicken. North West Organics 

attend Causeway Speciality Market, 

Coleraine and our products can also 

be purchased in Derry City the 1st 

Saturday of every month. Arkhill Farm 

– The natural approach. 

Proprietor: 

Paul Craig 

Address: 

25 Drumcroone Road 

Garvagh 


BT81 4EB 


Tel: (028) 2955 7920 

Moss-Brook Farm Shop 

Moss-Brook Farm Shop offers the 

discerning customer a range of 

bespoke products direct from our farm. 

Our range includes dry-cure bacon, 

speciality sausages and hand-cured 

gammon. Must be tasted to be 

believed. 

Proprietor: 

Trevor & Irene Barclay 

Address: 

6 Durnascallon Lane 

Desertmartin 

Magherafelt 

Co Londonderry BT45 5LZ 


Tel: (028) 7963 3454 

Fax: (028) 7963 3454 

Email: mossbrookbaconboys 

@utvinternet.co.uk 

Totally Organic 

We at Totally Organic grow and 

harvest a variety of vegetables, 

including 8 varieties of potatoes 

within our smallholding. We also 

rear rarebreed saddleback pigs and 

organic tailbirds. Totally Organic by 

name – totally organic by nature. 

We can be found trading every 

Saturday at St George’s Market, 

Belfast. Organic Certification: Soil 

Association 

Proprietor: 

Brian Wallace 

Address: 

Culdrum Organic Farm 

31a Ballylintagh Road 

Aghadowey 

Coleraine 

Co Londonderry BT51 3SP 


Tel: 077646 38356 

Email: culdrum@ssmail.net 

Maydown Farm Shop 

We at Maydown Farm Shop sell quality 

home-grown potatoes, fresh local 

vegetables, eggs, breads, quality 

preserves, jams and delicacies. 

Our aim is to encourage 

customers to buy local fresh 

produce and support local 

businesses. 

Open from June - Febuary . 

Proprietor: 

Kathy Craig 

Address: 

53 Clooney Road 


BT47 6TL 


Tel: 07736410129 

Email: kathycraig1@yahoo.co.uk 

North West 

Organic Co-Op 

We are a Co-Operative of organic 

farmers who market and distribute their 

members produce. We supply organic 

fruit, vegetables, bacon, sausages, 

chicken, beef and lamb. In addition we 

also provide bread and a range of local 

produce through our web site and 

home delivery service. 

Customer Service Manager: 

Daniel McAllister 

Address: 

2 Foreglen Road 

Killaloo 

Claudy 

Co Londonderry BT47 3TP 


Tel: (028) 7133 7950 

Fax: (028) 7133 7956 

Email: info@nworganic.com 

Website: www.nworganic.com 

Mullan’s 

Organic Farm 

Genuine family farm – organic since 

1998. Our traditional beef and lamb 

farm also offers our customers organic 

eggs, chicken, geese, duck and black 

turkey (seasonal). Our produce has 

recently been featured on UTV’s 

Fabulous Food Adventure. We trade 

at St Georges Market on a Friday and 

Saturday and our Farm Shop will 

be open soon. We are a member 

of North West Organics Co-Op and 

trade at Derry City Farmers’ Market. 

Proprietor: 

PJ Mullan 

Address: 

84 Ringsend Road 

Limavady 


BT49 0QJ 


Tel: 07912 262331 

Email: 

info@mullansorganicfarm.com 

Web: 

www.mullansorganicfarm.com

Page 

84 & 85 



Cookery Schools 

County Tyrone 

Grange Lodge 

Country House 

Cook with Norah Brown: Join Norah 

Brown MBE, one of Rick Stein’s Food 

Heroes in her kitchen at Grange Lodge 

and see first hand how entertaining it 

is to cook family food. The individually 

arranged morning and afternoon 

programmes help reflect where to 

find local produce and the best way of 

using seasonal ingredients. 


The Belle Isle School 

of Cookery 

Discover the delights of creating 

modern cuisine in a foodie’s paradise. 

You will be introduced to some of 

Ireland’s most innovative and exciting 

ideas in a relaxed atmosphere, with 

expert tuition, using top-quality seasonal 

Irish produce. Our hands-on courses 

and demonstrations will ensure that you 

leave with the confidence to cook with 

style and flair in your own home. 

Proprietors: 

Norah & Ralph Brown 

Address: 

7 Grange Road, Dungannon, 

Co Tyrone BT71 7EJ 


Tel: (028) 8778 4212 

Fax: (028) 87784313 

Email: stay@ 

grangelodgecountryhouse.com 

Web: www. 

grangelodgecountryhouse.com 

Chef and Manager: 

Liz Moore 

Address: 

Belle Isle Estate 

LisbellawCounty Fermanagh 

BT94 5HG 


Tel: (028) 6638 7231 

Fax: (028) 6638 7261 

Email: 

info@irishcookeryschool.com 

Web: www.irishcookeryschool.com 


“I hope we are moving towards a time 

where we don’t eat on the run, where 

we savour our food, support and praise 

the farmers that created it, and enjoy the 

community created by eating around a 

table. And, for me there is no other way to 

do this, but with seasonal, local produce!” 

Noel McMeel 

My Little Kitchen 

Cookery School 

My Little Kitchen Cookery School 

is an exciting venue where you will 

be taken on a journey through the 

Mediterranean, Asia, France, Italy and the 

Middle East and beyond by a passionate 

and innovative Chef who has over 20 

years experience in the restaurant and 

catering industry. It is ideal for anyone 

who wants to create restaurant quality 

food for friends and family at home. 

Proprietor: 

Nuala Ford 

Address: 

162 Gortgare Road 

Greysteel 

Co Londonderry BT47 3DB 


Tel: (028) 7181 3712 

Email: info@mylk.co.uk 

Web: www.mylk.co.uk

Page 

86 & 87 



Proud Sponsor of the 

Local Food Directory 

“We at Independent Catering Services consider 

it a great honour to be able to help promote 

‘The Local Food Directory’ through financial 

sponsorship. As a company we believe whole 

heartily in supporting the local business 

community and in particular the food sector. 

This is a wonderful opportunity for all involved. 

We wish this publication every success!” 

Mark Windebank 

Managing Director 

Independent Catering Services 

Address: 

ICS 

Springhill Road 

Carnbane Industrial Estate 

Newry BT35 6EF 


Tel: 028 3083 4080 

Fax: 028 3083 2891 

Email: info@icsni.co.uk 

www.icsni.co.uk 

You set the menu 

We set the standard



A celebration of 

Local Food Produce 

Flavour of Tyrone 

Tel: 028 8776 7259 

www.flavouroftyrone.com 

Derry Visitor and 

Convention Bureau 

Tel: 028 7126 7284 

www.derryvisitor.com 

Fermanagh Lakeland Tourism 

Tel 028 6632 3110 

www.fermanaghlakelands.com 

Sperrins Tourism Ltd 

Tel: 028 8674 7700 

www.sperrinstourism.com 

Magherafelt Tourist 

Information Centre 

Tel: 028 796 31510 

www.magherafelt.gov.uk 

Care has been taken to ensure that all information is 

correct at time of going to print. No responsibility can be 

accepted for omission or error. 

Fermanagh 

District Council 

This project has been part 

funded by the International Fund 

for Ireland through financial 

assistance administered by the 

Northern Ireland Tourist Board. 

A DESIGN ETHOS CREATION T. +44 [28] 91 275 002

Local Food Directory - Derry Visitor And Convention Bureau

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?