Blog : Food & Drink

JOURNEY TO BOMBAY KITCHEN AT SIX BY NICO BELFAST

JOURNEY TO BOMBAY KITCHEN AT SIX BY NICO BELFAST

Mumbai in India is known for its incredible diversity found in its culture and geography.

Food is an integral part of life in Mumbai—or Bombay, as most of its denizens still call it, where the grandest hotel dining rooms sit cheek by jowl with hole-in-the-wall Parsi cafés.

Inspired by the bustling metropolis of Mumbai, Chef Nico Simeone and his team have created a ‘Bombay Kitchen‘ menu packed with an amalgamation of Indian food styles – recreating local dishes and reinterpreting age-old Indian traditions, to create an experience that toasts the old times and celebrates the new at Six by Nico restaurants this Autumn.

The Bombay Kitchen menu presents the classic yet unexplored charm of India’s diverse regions, marrying them expertly with familiar flavours. Each dish has a story to tell, promising guests an exciting journey on a plate. From Monday 19th October – Sunday 29th November 2020, Six by Nico transports these flavours, textures and aromas to surprise and delight guests looking for an authentic Indian dining experience.

The new six course Bombay Kitchen tasting menu includes, Aloo Sabzi – Chickpea & Paneer Dahl, Potato Espuma & Lime Leaf Oil; Salli Boti – Spiced Lamb Boti, Crisp Potato, Cucumber & Naan; Corn Bhutta – Pressed Chicken Thigh, Pickled Mushroom, Spiced Corn, Lime & Deggi Mirch; Roasted Cod – Spiced Onion & Onion Broth, Onion Bhaji & Curry Leaf and Makhani – Loin & Belly of Pork, Sultana Biryani, Makhani Sauce, Coriander & Mint Chutney.

In India, sweets form a major part of celebrations and guests at the restaurants will end their Bombay Kitchen food experience with a Mango Lassi – Yoghurt Creme, Alphonso Mango, Toasted Fennel, Cumin seed Tuile.

The vegetarian alternative boasts six delicious courses of Aloo Sabzi – Chickpea & Paneer Dahl, Potato Espuma & Lime Leaf Oil; Salli Boti – Spiced Cauliflower Boti, Curry Emulsion, Cucumber & Naan; Corn Bhutta – Pressed Aloo Terrine, Spiced Corn, pickled Mushroom, Lime & Deggi Mirch; Roasted Carrot – Vadouvan, Spiced Onion, Onion Broth & Curry Leaf; Jackfruit Samosa – Sultana Biryani, Makhani Sauce, Coriander & Mint Chutney and Mango Lassi– Yoghurt Creme, Alphonso Mango, Toasted Fennel & Cumin seed Tuile.

Chef Nico Simeone said: “India is famous for its diverse cuisine. There is an amalgamation of food styles, some are authentic, some are inspired and some are discovered accidentally. Our Bombay Kitchen menu blends the diverse cooking styles of modern India while revamping classic dishes in a whimsical array of textures and flavours”. 

Diners can book a table now for ‘Bombay Kitchen’. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to night. The menu will be priced from £29 per person with the option to enjoy an expertly selected wine pairing for an additional £26. As ever, there is a vegetarian alternative available for every course, as well as Parsi café inspired snack sides.

To make a reservation and to book now, visit  www.sixbynico.co.uk/belfast

‘Bombay Kitchen‘ will run from Monday 19th October to Sunday 29th November 2020 at Six by Nico, Belfast.

EXPLORE A HAVEN OF SICILIAN CUISINE AT SIX BY NICO BELFAST  INTRODUCING ‘SICILY’

EXPLORE A HAVEN OF SICILIAN CUISINE AT SIX BY NICO BELFAST INTRODUCING ‘SICILY’

They say the culture of a country is best reflected in its cuisine. True to his Italian self, Chef Nico Simeone is to bring a haven of taste and authenticity to Six by Nico Belfast this Autumn as he launches the restaurant’s latest theme.

A taste of Sicily is coming to Belfast. If you have ever experienced the breath-taking landscapes and amazing food of Sicily, you will know those foodie memories are unforgettable.

Sicily, the largest Mediterranean island, just off the “toe” of Italy’s boot, is one of the few places in the world that manages to combine a wealth of aromas and flavours together. Today, Sicilian cuisine is a singular combination of Arab, Greek, French, Spanish and North African influences, with myriad Italian flavours thrown in for good measure.

With this in mind, Chef Nico Simeone has created a tantalizing tasting menu to recreate a trip to Sicily, reminiscent of time spent exploring the town of Palermo, bringing home flavours from some the most richly textured culinary heritage anywhere on earth.

The new six course tasting menu includes, Arancini – Cacio é Pepe & Egg Yolk Jam. Red Pepper & Smoked Mozzarella, Spinach & Gorgonzola & Pickled Walnut; Sicilian Lamb – Aubergine Caponata, Olive Tapenade & Lemon Gel; Hazelnut Ragu – Saffron Pappardelle & Aged Parmesan; Seabass – Fregola Sarda, Cherry Tomato Puttanesca, Caper Raisin Dressing & Crispy Cavolo Nero; Porchetta 
Salsiccia, Pickled Fennel, Mustarda & Pistachio Crumb.

In a country instilled with a penchant and a passion for sweets, it wouldn’t be a complete Sicilian menu without an Italian treat. Diners at the restaurant will end their food experience with a Sicilian Lemon Tart – Basil Sablé, Creme fraiche Sorbet, Red Wine Gel, Crystallised Pine nut & Rosemary.

Chef Nico Simone said: “From perfect Porchetta to Arancini, Sicilian food is world-famous but many will be very surprised by just how varied and diverse Sicily’s cuisine is. It’s a veritable melting pot of flavour. While much of it is clearly Italian (there’s plenty of pastas, olive oils, wines and seafood) there are some commonly used ingredients that clearly stand out and this is what our guests at Six by Nico will discover on our new menu.”

Diners can book a table now for ‘Sicily’. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to night. The menu will be priced from £29 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £26. As ever, there is a vegetarian alternative available for every course, as well as Mediterranean snack sides.

Nico added: “Last summer our team spent time on the Italian Island soaking up the scenery and eating some of the best food in Europe. Raisins and saffron crop up in the island’s most famous dishes, and cooking techniques differ from those found on the mainland. We have brought our experiences back to the restaurants and we look forward to showcasing these inspirations with a flavour-filled menu.”

To make a reservation and to book now, visit www.sixbynico.co.uk/belfast

‘Sicily’ will run from Monday September 7th – Sunday October 18th 2020.

OVER 20,000 SIX BY NICO FANS TUNE IN TO WATCH LIVE NATIONWIDE COOK-ALONG

OVER 20,000 SIX BY NICO FANS TUNE IN TO WATCH LIVE NATIONWIDE COOK-ALONG

Over 20,000 customers tuned in last night to watch Chef Nico Simeone cook the steak pie from his most iconic menu yet, The Chippie.

With all of Six by Nico restaurants reopening across the UK from Monday 13th July, including the new London site, the 40-minute live stream event on Facebook was hosted by Simeone as a thank you to loyal customers who had missed the restaurant during lockdown.

The live demonstration was a first for Simeone and proved to be a viral hit with over 20,000 customers tuning in to watch and 1,000 lucky customers cooking alongside him from the comfort of their own homes. Earlier this week the restaurant invited a host of lucky customers to join in, with ingredients and home kits distributed in Belfast, Glasgow, Edinburgh, Manchester, Liverpool and London.

Chef Nico Simeone said:

“It seemed like the perfect time to do this for our loyal community and give our customers across the UK a chance to cook up one of the most famous ‘Chippie’ dishes at home. This is the first time we’ve ever done something like this and was great to meet so many of our customer virtually, I was so impressed by some of their presentation skills and we’re now really looking forward to reopening our restaurants again.”

The conceptual dining experience, brainchild of celebrity chef Nico Simeone, will present ‘The Chippie 2.0’ at its restaurants across the UK to reignite the series of evolving dining experiences. Manchester and Liverpool restaurants will open first on Monday 13th July, Belfast on 15th and Glasgow and Edinburgh on the 17th. The NEW London Fitzrovia restaurant will open for the first time on Monday 20th July.

In April, Chef Nico Simeone launched Home by Nico across Belfast, Manchester, Liverpool, Glasgow and Edinburgh to allow people to experience Six by Nico from the comfort of their own homes. The home delivery kits proved a huge success from the restaurant brand, who have served over 100,000 customers to date during lockdown.

Home by Nico will be paused as the teams focus on re-opening all Six by Nico restaurants and plans for the food delivery business will be revealed later this year.

Diners can now book a table now for ‘The Chippie 2.0’, which will run from Monday 13th July – Sunday 6th September 2020. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to night. The menu will be priced at £29 per person and diners will have the option to enjoy an expertly selected wine pairing for an additional £26. (London prices are £35 per person and £33 for wine pairings).

Bookings are now live. To make a reservation or to find out more, visit www.sixbynico.co.uk/

SIX BY NICO BELFAST REVEALS ‘THE CHIPPIE’ AS REOPENING MENU

SIX BY NICO BELFAST REVEALS ‘THE CHIPPIE’ AS REOPENING MENU

The much loved Six by Nico restaurant in Belfast will once again open its doors on Wednesday 15th July serving up ‘The Chippie’ menu.

The conceptual dining experience is the brainchild of Scottish-Italian chef, Nico Simeone – the man behind the cherished restaurant brand.

Following 12 weeks of closure due to Covid-19, the team can reveal that the eagerly anticipated first six-week menu is ‘The Chippie 2.0’. The popular theme first introduced to launch the Belfast restaurant in 2019 has been elevated and refined to offer Six by Nico customers an extraordinary new food and drink adventure.

‘The Chippie 2.0’ will re-ignite the series of evolving concepts – which includes a six-course tasting-menu, providing a nostalgic nod to the traditional fish and chip shop. Items on the menu are creatively re-imaged with an extra contemporary twist, giving people a fun and unexpected dining experience.

Dishes on ‘The Chippie 2.0’ menu includes; Chips & Cheese (Parmesan Espuma & Crisp / Curry Oil / Brandade Croquette / Vinegar Powder / Brown Sauce); Scrabster Monkfish(Cheek / Dill Emulsion / Gribiche / Peas / Beurre Blanc); Steak Pie (Speyside Beef Shin / Burnt Onion Ketchup / Mushroom Duxelle / ‘Meaty Salsa’); Fish Supper (Shetland Cod / Pickled Mussels / Confit Fennel / Samphire / Beer Emulsion; Smoked Sausage (Trio of Pork / Apple / Black Pudding / Salt Baked Celeriac / Choucroute) and finally back by very popular demand, Deep Fried Mars Bar for dessert (Chocolate Pave / Blood Orange Sorbet / Cocoa Nib). A separate vegetarian menu is also available.

Chef Nico Simeone said; “The Chippie was originally designed to bring a sense of fun and nostalgia, and when talking to our team and Six by Nico community about which menu we wanted to re-open with, it was clear we wanted to bring those feelings back.

When we first opened here in Belfast, ‘The Chippie’ was hugely popular so not only does this mean our existing customers get the opportunity to experience a new version, but it gives us the chance to share it with even more people the second time around”.

The restaurant will re-open with a reduced capacity, allowing 60 guests to dine in one sitting.

Nico added; “I’m really proud of the work the team has put in behind the scenes throughout the pandemic. The Six by Nico experience is something that is really special to us and while we have a reduced capacity, the experience will not be compromised.”

Six by Nico continue to work extremely hard behind the scenes to make everything as safe for their team and customers as possible. With this in mind, they have introduced a new ‘Wellbeing’ policy across their restaurants in line with UK government guidelines. Please visit, www.sixbynico.co.uk/wellbeing to learn more.

In April, Chef Nico Simeone launched Home by Nico across Belfast, Manchester, Liverpool, Glasgow and Edinburgh to allow people to experience Six by Nico in their homes. Home delivery kits proved a huge success from the restaurant brand serving over 100,00 customers during lockdown. Home by Nico will be paused as the teams focus on re-opening all Six by Nico restaurants and plans for the food delivery business will be revealed later this year. Six by Nico London, located in Fitzrovia, will also open for the first time ever on Monday July 20th.

Diners can book a table now for ‘The Chippie 2.0’, which runs from Wednesday 15th July – Sunday 6th September 2020. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to night. The menu will be priced at £29 per person and diners will have the option to enjoy an expertly selected wine pairing for an additional £26. ‘The Chippie’ themed snacks of Sourdough Bread, Shellfish Butter and Filo Cannelloni / Taramasalata / Lemon Gel / Keta Caviar are also available at £5 per person.

From today, Six by Nico bookings are now live. To make a reservation or to find out more, visit www.sixbynico.co.uk/belfast

DELIVERY IS BACK ON THE MENU AT FISH CITY

DELIVERY IS BACK ON THE MENU AT FISH CITY

Are you missing some tasty Fish & Chips or a mouth-watering Seafood Chowder? Worry no more! Award-winning restaurant, Fish City, is thrilled to announce that its delivery service is now LIVE.

With a sprinkle of salt, lashings of vinegar and a good spoonful of mushy peas, it’s no wonder this hearty dish is a local and national favourite.

Yet, given the introduction of social distancing and the #stayhome campaign, Fish City was forced to close its doors temporarily. Keen to bring its signature dishes back to the masses, the team has been working hard to get delivery back on the menu.

Based in Belfast City Centre, Fish City, has now partnered with Just Eat, along with Deliveroo, Uber Eats and its own app – to bring some of its amazing dishes straight to you.

“This has been an extremely unsettling and worrying time for all businesses.” says owner of Fish City John Lavery.

“But we have remained focused on supporting our team and our customers. Our commitment to serving “the freshest seafood and most sustainable in town” has earned us a number of awards.

“At this stage in the lockdown, people are probably bored of cooking at home and are looking for a real treat to see them through this time. Fish & Chips has always been a local favourite and our customers can choose from some of our favourite fish and seafood dishes, such as Haddock or Cod Fish & Chips, Seafood Linguine or the Fisherman’s Curry. All cooked fresh to order.

“We took this initial period since closing the restaurant to ensure we could perfect the logistics around delivery. We are adhering to the government guidelines and ensuring the safety of our customers and staff remains paramount.”

Delivery is available from 5pm tonight (Friday 10 March) to the Belfast and surrounding area. You can also collect from the eatery direct and due to the relaxed parking restrictions on Ann Street, get right to the door.

You can download the Fish City app via its website: www.fish-city.com or you can order via Deliveroo, Uber Eats and now Just Eat. Alternatively, you can avail of its click and collect service online www.fishcity/Iwantfed.com or call 028 9023100.

UNITED WINES LAUNCHES ‘I HEART GIN’

UNITED WINES LAUNCHES ‘I HEART GIN’

United Wines is delighted to announce the launch of i heart Gin into Northern Ireland.

As current distributors of the Freixenet Copestick’s i heart Wine range, United Wines is working to promote this latest addition to the best-selling range. The introduction of i heart Gin also marks a move by Freixenet Copestick’s into spirits for the first time. The launch brings two new gins to the ever-growing spirits market, i heart Gin & i heart Pink Gin, just in time for Mother’s Day and Easter.

Gin is considered to be a favourite spirit to enjoy by the Northern Ireland consumer. Gin sales have increased by 40% in the past 12 months in the UK, according to WSTA, (Wine and spirits trade Association, 2020) proving that the spirit market is in high demand.

The move into spirits is starting with a 40% abv classic juniper gin alongside a 37.5% abv pink gin which is flavoured with strawberry, juniper and herbs.

Emma Haughian, United Wines Brand Manager said: “We are delighted to expand the availability of i heart Gin within key Northern Ireland stores.  We have had great success with the i heart brand previously and to have this latest gin as a brand-new option, we anticipate there will be a real draw for consumers. Gin sales are on the increase here and having two flavours in the range is an added bonus.”

I heart Gin and i heart Pink Gin are available in all participating good independent retailers from 1st March 2020, RRP: £16/17. The launch will be supported with a social media influencer campaign and in store visibility drive.

REVOLUTIONARY FOOD WASTE APP ‘GANDER’ PROVES A SOARING SUCCESS

REVOLUTIONARY FOOD WASTE APP ‘GANDER’ PROVES A SOARING SUCCESS

Gander, a world-first award-winning app created to reduce food waste, has transformed the spending habits of Northern Ireland shoppers with a significant soar in downloads and increased sales of yellow stickered foods since its launch last August.

Earmarking Northern Ireland as the initial launch pad for the app, over 41,000 downloads have taken place in the last four months, placing it in the top 12% of apps nationally. In addition, up to 45% more reduced-price food have sold which means 45% more has been kept from going to waste. These improvements mean that stores on average are selling between 85-100% of their reduced product shown on Gander, with yellow-stickered items selling 40% quicker since the introduction of Gander; and often at higher prices as shoppers are interested in getting the reduction as soon as it appears.

Gander integrates directly with a retailers POS which enables retailers to automatically display to shoppers in real-time all reduced-to-clear food on the shelves within their local store.  Furthermore, Gander does this automatically, meaning nothing changes in store at all and no additional staff training. The app allows the customer ultimate control over what reduced priced goodies they search for, whether it is by location, favourite stores, reduction, food type and even dietary.

Speaking on the success, one of Gander’s founders, Ashley Osborne says: “The traction and growth of Gander has been amazing. We had expected a decent level of interest, but never envisaged the degree of downloads – especially when only trialled in Northern Ireland initially. The level of positive buy-in demonstrated by customers and retailers alike has been phenomenal and testament that Gander’s proposition is a great fit for consumers out there.

“Customer feedback has been incredibly supportive and the interest in high quality reduced food is impressive, now that they can actually see what is available whereas previously you would have to go to the store and hope to find something reduced. Plus, shoppers are feeling empowered thanks to Gander, aiding them to be more sustainable in their shopping choices. This supports the app’s endeavour to decrease and prevent food waste and create a more sustainable environment has also proved highly effective.”

Ashley adds: “All in all this has led to not only a substantial reduction in surplus and waste, but an increase in overall sales of reduced items, with up to an 800% return on investment for a retailer using Gander.”

Gander launched initially by integrating with Henderson Technologies award winning EDGEPos system to display all of the yellow stickered produce from their stores in real time. Gander went live in 310 participating SPAR, EUROSPAR, ViVO and ViVOxtra stores.

Due to the successful launch of Gander, it has attracted a lot of interest from additional retailers, many of whom will be rolling out with Gander in the next few months across UK and ROI.

The Gander app can be downloaded via the Apple or Android app stores

CITY PICNIC TO RE-LAUNCH FOLLOWING £500,000 INVESTMENT

CITY PICNIC TO RE-LAUNCH FOLLOWING £500,000 INVESTMENT

Popular Belfast eatery, City Picnic is set to open its doors once against amidst a £500,000 investment, creating 35 new jobs in the process. As the last city centre tenant to reopen following the Primark Bank Buildings fire, City Picnic has undergone a major revamp and menu refresh since its closure in August 2018. Fronted by business partners Gavin Gregg and Arthur McAnerney, the Castle Street restaurant is poised to take Belfast by storm with its renewed commitment to speedy service and quality food.

Located on Castle Street, this marks the first major revamp of City Picnic since it first hit the Belfast food scene in 2011. Working with Northern Ireland based interior and fitout company, Terry Design – the space has been given a new lease of life, incorporating a mixture of quirky Nordic design elements with a urban chic finish. The space has been entirely reconfigured to ensure efficiency is at the forefront of City Picnic going forward whilst not comprising on aesthetics. An ‘outside in’ vibe has been created for the large unit featuring a wide range of plants, mixed with vibrant lighting and textures, resulting in a completely unique look for this new city-centre addition. The overhauled food selection encompasses breakfast, lunch and dinner, featuring a wide range of burgers, pizzas, salads, wraps and much more. City Picnic will offer a fast-food style service with the food sourced from natural and fresh ingredients from local providers.

With over 30 years’ cheffing experience working in restaurants all over the globe, co-founder Gavin Gregg expressed his anticipation for the people of Belfast to indulge in their rejuvenated menu. Gavin said, ‘We are delighted to finally be reopening City Picnic, having utilised our time after the fire to research and develop our menu to cater to the needs of the people of Belfast and beyond. Belfast has seen an influx of new restaurants in recent years, but we wanted to offer up something unique. Our new focus is on swift service without sacrificing the flavour and quality of the food on offer. Our customers could order a wrap, a burger or even a pizza and be presented with their order moments later. There are so many tantalising and mouth-watering choices on the new menu that I know customers will love.’

Sharing Gavin’s excitement, Arthur added, ‘Having to close the doors due to the Primark fire was a very difficult time for the business. We operated from a temporary catering trailer in Royal Avenue last year however we always knew we were going to eventually reopen in our original home. We spent time perfecting the menu, experimenting with innovative new food combinations and testing new recipes. We studied our space and assessed how we can best use the vast unit, making it a culinary hub in the city centre. So, whilst it wasn’t ideal to have to close the unit, we are excited about this new chapter for City Picnic. We are confident our customers, old and new, will love the revamp and will thoroughly enjoy the new menu.’

Operating seven days a week from 10am until 10pm, City Picnic will seamlessly switch from breakfast to lunch to dinner throughout the day without closing to customers. The menu will include offerings for all dietary requirements including gluten free, dairy free, vegetarian and vegan as well as a distinctive drinks menu with a variety of craft beers, wine and cocktails.  City Picnic will open to the public on Wednesday 4th December at 10am. For more information on City Picnic visit www.facebook.com/citypicnic

EMPOWERING RETAILERS AND CONSUMERS IN THE FIGHT AGAINST FOOD WASTE

EMPOWERING RETAILERS AND CONSUMERS IN THE FIGHT AGAINST FOOD WASTE

Food waste is a huge issue and has recently been described as an “environmental, economic and moral scandal” by Ben Elliott[1].  Recent Northern Ireland figures shows that in total, Northern Ireland’s councils collected 230,942 tonnes of LAC municipal waste between October and December 2018.[2]

To put that number into perspective, this amounts to approximately £200m of food waste and 1.4m tonnes of greenhouse gases emissions.

It is these hard-hitting facts that has driven the vision behind Gander, the worlds first mobile app empowering consumers to reduce food waste and save money on their weekly food bill.

“Everyone loves bagging a bargain at the supermarket and reduced priced food is a great way to achieve this whilst still eating great food.  Gander displays reduced price food on an app all in real time meaning you can see what yellow stickered items are available in real time, saving money on your weekly shop.” Enthuses Ashley Osborne, one of the creators behind Gander.

“Environmentally, food waste is a crisis and is one of today’s growing issues with forecasts indicating a substantial increase by 2030 unless serious action is taken.  Worst still, a significant proportion of this waste is completely avoidable.  A yellow label doesn’t mean the food lacks the same great taste and versality when it comes to cooking family favourite dishes.

“For retailers reduced food can cost them up to 7% of their turnover.  At a time when margins are being squeezed, this is revenue sitting on their shelves and that customers locally would love to buy, they just don’t know it is there”,

Ashley Osborne, is one of the team members behind this world’s first mobile platform, developed to connect available reduced price, (often “yellow stickered”) food produce at your nearest retail store, in real-time.

During his time living and working in London, Ashley would finish work most days close to the closing time (unfortunately!) of his local food store.  At this hour, the shelves were awash with yellow stickers, and he knew, given that it was closing in a few minutes time, the food was most probably going to surplus or in the bin.

Despite this, it wasn’t until he came across a supplement in a National Paper discussing how food waste and its impact on the environment is set to be one of the leading man-made crises of the next 20 years.

At this stage the solution seemed obvious and this is when Gander was born!

Supermarkets and convenience stores were already reducing a vast array of food products, only issues was no one knew about it.  If this information was made more accessible online and to thousands more people surely it would mean more of this food was bought and less became surplus.  It was a win win for the retailer and the customer.

The idea seemed simple, the technology not so and some of the initial digital agencies Gander worked with pushed them down the route of something that involved manually uploading these items as they were stickered.  Whilst this solution looked good it was not real time and was not reliable.

It was back to the drawing board and further research was done.  All the time during this, the recognition of food waste and its environmental impact was becoming more and more mainstream.

It was a discussion with their now Chief Technology Officer and a forward-thinking EPOS (Electronic Point of Sale) provider that they realised this solution was not just a possibility, it was achievable.  It required a clever system with several moving parts, which was subsequently built, and this is where Gander in its fully automated current guise was born.

Gander is unique for this industry and a world first in its category.  It displays reduced price food automatically.  This means there is absolutely no changes in-store, once integrated, Gander simply works.

Gander integrates with many Point of Sale (“POS”) systems (or other retailer data feeds) to push the reduced food products to the mobile app, usually when they are stickered in-store.  Similarly, when that item is sold it is automatically removed from the app, providing a real time feed of all reductions in-store at any time to the customers locally.

In addition, Gander has a detailed analytics platform, which gives retailers a 360-degree analysis of their reduction’s metrics and performance as well as interactions with their reductions.  Again, all in real time.

After reaching out to several EPOS providers with the view to integrating with their systems; Henderson’s Technology and EDGEPoS was one of the most progressive ones the Gander team had looked at.

The Henderson Group has a fantastic sustainability and CSR programme in place with a proactive focus on waste reduction. It is for this reason that the team chose to work with the group to launch Gander to market for the first time.

In addition to the partnership with the Henderson Group and its impressive technology offering, Northern Ireland became the launch pad for Gander particularly as Northern Ireland stores have a very large reliance on fresh food. A product especially date sensitive.  Gander’s proposition is completely different to anything on the market and the team is confident it will make a significant impact on supporting retailers and consumers alike in addressing food waste.

Gander is rolling out across the UK and ROI following the successful launch of the app in NI, to help drastically reduce waste at a National level.

See how the Gander app works here: http://bit.ly/2maYjoi

The Gander app can be downloaded now via the Apple or Android app stores – click here or just search ‘Gander’.

You can also follow @getgander on Instagram, Facebook and Twitter.

[1] https://www.theguardian.com/environment/2018/dec/31/food-waste-chief-to-target-scandal-of-250m-binned-uk-meals

[2] https://www.daera-ni.gov.uk/news/northern-ireland-local-authority-collected-municipal-waste-management-statistics-released-13

RELIVE FOND CHILDHOOD MEMORIES  AT SIX BY NICO

RELIVE FOND CHILDHOOD MEMORIES AT SIX BY NICO

Six by Nico Belfast has today announced its latest theme and it’s set to take you right back to your youth.

In the latest offering, ‘Childhood’, Chef Nico Simeone has created a menu filled with fun, laughter and reminisce; recreating dishes inspired by memories of our childhood, to create an unforgettable dining experience. Guests will be invited to take a trip down memory lane at Six by Nico Belfast, located in the bustling Cathedral Quarter.

The conceptual six-course tasting menu restaurant has already taken the city by storm having only opened its doors a month ago. During launch week in March 2019, there were over 5,000 pre-opening reservations made for ‘The Chippie’ menu, indicating that this novel dining experience was something people in the city where craving. The eagerly anticipated second menu to land in Belfast is set to be a hit as it has previously been a firm favourite at sistering restaurants in Glasgow and Edinburgh.

‘Childhood’s’ new six course tasting menu includes: Mac’n’Cheese – Compressed grape, cauliflower couscous, caper & raisin; Egg & Soldier – Duck egg, Pecorino, Black Garlic Emulsion, Asparagus Salad; Pancakes & Bacon – Pork Belly, Compressed Apple, Chickpea Pancake, Maple Mayonnaise; Fish Finger – Confit Salmon, Kohlrabi, Buttermilk & Dill Dressing; Duck Duck Goose – Duck Beast & Leg Bonbon, Spiced Date, Heritage Carrot; and Cereal milk – Pannacotta, Honey Gelee, Peanut Clusters & Strawberry.

Known for his quirky dishes and original flavour combinations, Chef Nico Simeone’s latest menu, ‘Childhood’ will instantly transport guests back to the memories of their grandmother’s kitchen, their fond school canteen days or their first overseas holiday as a family.Chef Nico Simeone said, “Reliving those fond childhood memories is exactly what we aim to do for all our guests with our ‘Childhood’ tasting menu. There are some foods that no matter how many years have passed, they will embody youth. Almost everyone has childhood memories of family meals, ranging from holiday gatherings to the ordinary breakfasts, packed lunches, and home cooked dinners. We want to evoke those memories and help re-create those reminiscent foods and flavours but in an unforgettable way.”Nico added, “It is fascinating to discover what memories stay with you and when it comes to food, nothing evokes stronger feelings of nostalgia as your childhood.”

Diners can book a table now for ’Childhood’. Open from midday, Tuesday to Sunday at the Belfast restaurant on Waring Street.  Each six-course menu will be available from noon to night. The menu is priced at £28 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £25. There is a vegetarian alternative available for every course, as well as childhood theme inspired snack sides.

To make a reservation and to book now, visit https://www.sixbynico.co.uk/belfast/‘Childhood’ will run from Tuesday 16th April – Sunday May 26th 2019.