David Love Cameron, The Walled Garden at Helen’s Bay’s organic vegetable gardener, has brought his experience of growing vegetables for Raymond Blanc at Le Manoir aux Quat’Saisons to revive the forgotten heritage of Helen’s Bay’s once-thriving vegetable garden and restore them to their former glory. Nestled in the village of Helen’s Bay, this two acre garden was once a flourishing vegetable garden, designed by Thomas Workman of Workman Clark shipbuilders in the late 1800s to provide vegetable and fruit produce for Craigdarragh House. David Love Cameron has undertaken a project, to restore this certified-organic plot to its former glory, which is seeing the gardens prosper once more with heritage fruit and vegetables.
At The Boat House we recognise the increased appreciation for produce that can be traced from nature to plate. The advantage of working with David is that it drives our creativity in the kitchen as we receive new varieties of forgotten heritage fruit and vegetables with every season.
Nestled in the Dromara hills in County Down, you will find Beechtree Farm, where the creamiest of butter is made. The skill has been passed down through the family for generations and each roll of butter is lovingly made just like Granny did. Will and Allison began making butter in 2005 and Abernethy Butter was born.
Broglasco Farm in Myroe on the outskirts of Limavady is located on the edge of Lough Foyle just above sea level on reclaimed land. The fertile ground grows high yielding crops of wheat, barley, oilseed and potatoes. Previously used to make biodiesel, increasing redtape made this impractical. Richard and Leona decided to diversify into cold pressing rapeseed oil as premium cooking oil, excited about the health benefits of the oil.
Keenan Seafood is one if the longest established family businesses in the fish trade throughout Ireland. Initially involved in supplying whiting fillets to the local fish and chip shops, the company saw the opportunity after the second world war to “ship” bulk quantities of herring and white fish from Ards to the Scottish and English markets. Today the company specialises in supplying a full range of fresh and frozen seafood to many of the leading hotels, restaurants and contract catering outlets throughout N.Ireland. Fish is sourced each morning from the local Northern Ireland ports as well as from Scotland and the West of Ireland.
One of Bangor’s best-kept secrets, The Kitchen Garden at The Salty Dog is not just a place for eating fresh food in the fresh air. Executive Chef Tim Brunton and his team have transformed this beautiful space into a working garden where they grow all manner of delicious herbs for use in the various dishes on our menu.
Peter Hannan, founder and owner of Hannan Meats, was born into a farming family and grew up on a beef and sheep farm in Co. Kildare, Ireland. He began slaughtering and selling his own meat at the tender age of 11. Coming from farming stock, Hannan Meats is still ingrained in the world of agriculture. They work with 120 farmers – most in Northern Ireland, all in Ireland – who are all tried and trusted professionals; all producing the highest quality meat we demand.