Blog : food

JOIN PIZZA PUNKS AS IT BRINGS ‘ANARCHY IN THE OVEN’ TO BELFAST!

JOIN PIZZA PUNKS AS IT BRINGS ‘ANARCHY IN THE OVEN’ TO BELFAST!

Belfast is set to welcome a pizza revolution that will shake up the Cathedral Quarter next month and you will want to be a part of it!

 

Pizza Punks is an artisan and wood-fired pizza eatery with a difference. Its philosophy is simple: giving choice and value to their customers. You can have anything you want on your pizza at no extra cost., that’s right, unlimited toppings for one flat fee. Anarchy, right?

 

Pizza Punks has become famous for its legendary artisan wood-fired pizzas, their Sourdough base is handmade on site every day and proved for 24 hours for maximum flavour. Boasting a range of bases and unique toppings to suit every taste (vegan, gluten free and Halal). Its giant wood burning oven will also be front and centre in the new venue, so you can see first hand your creation coming to life.

 

Plus, it doesn’t stop at pizza! Pizza Punks is set to cause a stir with an incredible drinks menu on offer. Retro ice cream floats? Got it. Champion cocktails? Yup. Those crazy Insta-famous freak-shakes? Of course. All of that along with wine on tap, and a great selection of craft beers all served up alongside a great soundtrack – there really is something for everyone including the little punks in your life who can create their own pizza and ice cream from their own children’s menu.

 

The punked up look and feel of the Cathedral Quarter venue marks a new spot for locals, inviting the food lovers of Belfast to come in and hang out amongst the neon signage, wooden worktops and unique atmosphere. If that wasn’t enough, Belfast Street artist, Visual Waste is jumping onboard as a collaborator to punk up the interior even more.

 

The Pizza Punks team have created the perfect combination of menus for every occasion, whether it’s a brunch date, grabbing a slice on your lunch break, or a full-on pizza party with your crew they’ve got it covered.

 

Launching in April, stay in the know by following Pizza Punks Belfast on Facebook.

 

Power to the people, we say.

INAUGURAL IRISH CURRY AWARDS SET TO  HEAT UP THE RESTAURANT SECTOR

INAUGURAL IRISH CURRY AWARDS SET TO HEAT UP THE RESTAURANT SECTOR

The hottest and most exciting food competition on the entire island has just been launched. The inaugural Irish Curry Awards in association with Cobra Beer and Yelp! are now open for entry.

An estimated 500 curry houses operate successfully between Ballyferriter in Kerry and Ballycastle in Antrim. Standards have risen to such heights in recent years that they are now regular features in national food and restaurant award schemes across Ireland.

The awards scheme is the brain-child of Belfast-based restaurateur Ali Askir. The owner of SAFA says the time has come to create a specialist Asian awards scheme to recognise the contribution made to Ireland’s food scene by hundreds of Indian, Bangladeshi, Pakistani and other Asian chefs, restaurant workers and managers.

“Asian food is now as popular and as widespread as the full Irish, the Ulster Fry and Irish stew,” says Mr Askir.
“Curry houses employ thousands of people right across Ireland and play a significant role in the local economies of communities everywhere. I believe the time has come to formally recognise this contribution and what better way to do this than through the Irish Curry Awards?”

Philip Morgan, National Account Executive for Molson Coors, distributor of Cobra in Northern Ireland says quality beer goes hand in hand with quality curry.

Cobra Beers are created using unique recipes and production processes to give them their distinctive character and smoothness. The Cobra beer range has been composed to delight smooth beer enthusiasts and is the holder of 88 Gold Medals by Monde Selection; is the most awarded beer in the World! This makes Cobra beer’s link with the Irish Curry Awards a perfect fit as we expand in the Irish markets north and south. Our focus is to showcase our great Cobra beer via the Indian restaurant sector and this is a great way to help achieve that” says Morgan.

Stevie McIntyre from Yelp! says the listings site has a strong tradition of involvement with the restaurant sector.
“We recently ran the successful Yelp! Burger Off in Belfast and to be working with the Irish Curry Awards is something very exciting for us, particularly as they are such a feature of our towns and villages right across Ireland,” says Mr McIntyre.

The Irish Curry awards will consist of six categories including Best Chef, Best Young Chef, Best Restaurant, Best Front of House, Best Takeaway and Best Newcomer.

You can nominate your favourite restaurant on the website www.irishcurryawards.com.

A quota of votes will then be calculated at the close of entries to create a shortlist of restaurants county by county. A panel of expert judges including food writers and editors from broadcast and leading newspapers will select the winners.

An awards ceremony will be held in Belfast on October 24th. Mr Askir, who has ruled himself out of the competition, is urging people across the Republic of Ireland in Northern Ireland to vote as soon as possible.

All profits will go to The Children’s Heartbeat Trust. Please enjoy Cobra responsibly. Visit drinkaware.ie or drinkware.co.uk for the facts.

CHILLI, STRAWBERRY AND PROSECCO WINNING COMBO FOR LOCAL MUM-PRENEURS

CHILLI, STRAWBERRY AND PROSECCO WINNING COMBO FOR LOCAL MUM-PRENEURS

Hollah Preserving offers a growing selection of tantalisingly peculiar condiments toying with the taste buds of Northern Ireland. It is the entrepreneurial spark of Paula Latuske and Trudy Hodkinson, two stay at home mum from Moira, County Down, and is one of only 20 companies in Northern Ireland to be accepted onto Invest NI’s growth and export initiative, the Propel Programme.

Taking a hiatus from the hustle and bustle of corporate life to focus on their young, growing families, the women were keen to make their triumphant return to employment – but on their own terms.

The two neighbours channelled their energies, and newly found free time, into developing a recognisable and relatable brand of chutneys, relishes and sauces to market in their local area.

Initially setting up shop in their kitchens, the duo was quickly met by high demand for their range of quirky condiments, all containing Hollah Preserving’s signature chilli kick.

In October 2014 Hollah Preserving Limited officially opened for business and to date have secured in excess of 70 retail stockists, over 20 bars, restaurants and cafes, and established crucial distribution channels with Henderson’s Foodservice and Musgrave NI, where the Hollah range will be available through Supervalu stores. The businesswomen have since expanded the production of their range with the help of a local manufacturer.

Speaking of the business’ humble beginnings, Paula Latuske, Hollah Preserving Co-founder, said:

“It’s strange to think it all began one morning as myself and Trudy waved goodbye to our girls as they were heading to school. We then had some free time and we both wanted to get back into meaningful employment. We had a passion for exploring new tastes and decided to channel this into making our own homemade range of condiments. Hollah Preserving has grown year on year ever since.”

Hollah Preserving’s inventive product range includes ‘Bucky BBQ Sauce’, a sauce infused with Buckfast Tonic Wine, ‘Chilli Strawberry & Prosecco’ and ‘Vodka & Cranberry’ chutney.

Trudy Hodkinson, Hollah Preserving Co-founder and neighbour to business partner Paula, added:

“Being accepted onto the Invest NI Propel Programme is a huge boost for us. The £20K investment, ten months of dedicated mentoring and business support will help us increase exports of the Hollah range. To coincide NI’s Year of Food and Drink we have been collaborating with other local businesses, the Northern Ireland Tourist Board and have recently begun supplying Fortnum and Mason in London.”

Run by Invest NI, Propel is a programme for those entrepreneurs who have the greatest potential to start up and scale an export focused company, that is innovative and has the potential to become a significant exporter and employer.

The businesswomen have since been accepted on to Lisburn and Castlereagh City Council’s Food & Drink Programme. Developed with business growth in mind, the programme provides eligible businesses based in the Lisburn and Castlereagh City Council areas with tailored mentoring and business support from a dedicated team within the food and drink sector.

For more information on the Hollah Preserving product range, visit www.hollahpreserving.com

END

CALLING ALL BUDDING YOUNG ARTISTS IN LISBURN TO HELP  REINVENT THE COW AND CHICKEN

CALLING ALL BUDDING YOUNG ARTISTS IN LISBURN TO HELP REINVENT THE COW AND CHICKEN

The newly opened Beef and Bird, located at the Lisburn Leisure Park, is looking to enlist the help of Lisburn’s budding young artists, to help design novel artwork for its new signature cow and chicken life-size sculptures. The sculptures, which are currently blank canvases, will take up pride of place outside the restaurant’s front window where they will remain on display for all to marvel at.

Open to all children under the age of 11, the two winning designs will not only have their submitted drawings professionally transferred on to the Beef and Bird sculptures but will also have a celebratory plaque bearing their name installed, plus win a Beef and Bird party for themselves and up to nine friends. The second place runners-up will receive a jam-packed Beef and Bird goody bag and third place runners-up will walk away with a Beef and Bird T-shirt and baseball cap.

Appealing to young artists in the making from the local area, Bronagh Campbell, owner of Beef and Bird, said:

“If you look at the interior of Beef and Bird you’ll quickly see that we created a space that allowed us to express ourselves in creative ways; from our scrabble boards and play areas to quirky fixtures. There was no set formula; we want to work and eat in a space that inspires.”

“Our sculptures will eventually become integral pieces to the entire feel of the restaurant. We hope to receive wacky, vibrant and downright fun submissions to be professionally transferred onto the sculptures.

“We can’t wait to see who the winners are and what new funky designs our cow and chicken will be rocking.”

To enter simply collect an entry form and colouring-in stencil from the Beef and Bird restaurant, Lisburn Leisure Park, or download a copy from the restaurant’s website and submit by post or in-store before Wednesday 15th June.

For more information on the Beef and Bird Children’s Colouring Competition or to make a reservation, visit www.beefandbird.co.uk or call 028 9260 7306.