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.
The Good Food Market at The Argory - there'll be cider in the courtyard Mac Ivors Cider [...]
It's that time of year again - it's the RDS Craft Beer Fest IRELAND'S largest celebration of Irish [...]
Plum and Ginger Cider shortlisted for accolade at Irish Quality Food and Drink Awards A GREAT tasting cider [...]
Fifth generation apple grower takes the taste of Armagh's orchards to Europe A FIFTH generation apple grower [...]
Northern Ireland - Year of Food & Drink Northern Ireland’s Year of Food & Drink has got off to [...]
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.