Noel McMeel is the Executive Head Chef at the five star Lough Erne Resort in Co. Fermanagh and a great supporter of Mac Ivors Cider Co. Noel recently told us that the Lough Erne Resort is lucky to have such a quality brand as Mac Ivors Cider to sell to the public. Check out Noel's recipe:
We have announced a £250,000 investment in a state of the art German apple press and the planting a new 10 acre heritage cider orchard as the Irish craft cider market continues to boom. Thanks to all media outlets for publishing our story:
It's crisp, cold and very refreshing here at Belfast's award winning Twilight Market. And we are not just talking about the weather. Sarah is at the popular, bustling market for the second night and our great tasting ciders are going down a treat.
As you know, we have a very close working relationship with Uluru Bar & Grill in Armagh. A huge congratulations from the team at Mac Ivors Cider Co goes to Head Chef Mark McGonigle for leading the team there. We are delighted the chefs have come up with two recipes which were cooked as part of the Food and Cider Festival celebrations. Here's a second recipe which the #ulurucrew use Mac Ivors Cider Co ciders. If it sounds delicious that means it probably is delicious. Check it out on the Uluru Bar & Grill menu and if you fancy giving it a go at home - send us your pictures. Armagh Pork Cutlet 1 Pork cutlet 1 Armagh Bramley Apple 1 bottle of Mac Ivors Cider
Uluru Bar & Grill's Head Chef Mark McGonigle has come up with this corker of a recipe. It's quite simply delicious and we aren't just saying that because he uses Mac Ivors Cider Co's Medium Dry Cider. This is an easy to prepare dish. Try it at home and enjoy!
The Earl of Caledon has given our great tasting ciders his seal of approval when he visited our stand at the first ever Caledon Village Georgian Festival which took place on October 1. This was an amazing day in the picturesque County Tyrone village. The historic walled courtyard behind the old courthouse was filled with some great food and drink producers including The National Trust, Burren Balsamic, Digby's Bar & Restaurant, Bellingham Blue Cheese, The Fluffy Meringue, Long Lane Pantry, The Glaslough Chocolate Company and Papa's Cordials. Local farmer Henry Halligan was also there selling vegetables grown on his farm a few miles out the road.
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Method: Preheat the oven to 240C/220C (fan)/Gas 9 Dry the pork belly skin with kitchen paper. Mix a some thyme, salt & pepper in a bowl. Rub this mix all over the pork and skin. Place the pork on a baking tray and roast for 25-30 mins until the skin is crisp then reduce to 180C/150C (fan)/Gas 4 and cook for another hour. Mix the apples and onions, sprig of sage and a little black pepper and arrange in the middle of a small roasting tin. Remove the pork from the oven and place it on top of the apple & onion mix, covering the mix so it doesn’t burn. Return pork to the oven and roast for another hour.