Write a commentNewry Food Festival kicks off at Newry Market this Friday 22nd April from 11am to 6pm. The festival is run by the Southern Regional College and is in it's second year.
It's especially welcome in 2016, the NI Year of Food and Drink.
The day includes live demonstrations as well as information on courses mingled with local musicians and plenty of activities for children.
Local businesses taking part include Neary Noggs Chocolates, La Dolce Vita, Red Dog Artisan Food, Drumnasilla (Unusual Jams, Chutneys, Curds & Marmalades), Passion Preserved, Pop ‘n’ Candy Treats, Camran Crafts, Long Lane Pantry, Holdens Chocolates, Sugar Supper Club, Made with Love xo, Café Krem, PEPPUP Ltd, Amberline Preserves, Harnetts Oils, Burren Balsamics, The Krazi Baker, The Gluten Free Patisserie, Art Bar Funkel, Tasty Wee Numbers, Prices Ice Cream, Tom & Ollies, Kombucha, Kennedy Bacon, Need Of Meats, KP, Wake up and Taste, Finegan and Sons, Harbour Inn Annalong, Ballymoran Meats, Sarah World Fare, Crepes 2 Go, Hog Plate, Simply Irresistible, Red Bus Company, RSPB, Southern Area Hospice, Pixie Wings & Things and Jumping Clay.
Newry Food Festival – Demonstration and Entertainment Programme
11:30am - Rachel Vogan
Launching the Newry Food Festival is 19 year old singer Rachel Vogan from Tandragee. As a first year Foundation Degree International Travel & Tourism Management student from the Southern Regional College and part of the Food Festival Entertainments Team, Rachel thought this would be a valuable way to contribute to the event. Singing has always been one of her passions and Rachel enjoys any chance to take part in events or competitions.
SRC offer a broad range of cookery programmes from Level 2 up to Level 5. Over the course of the afternoon, you will have the opportunity to see the following:
11:45am - SRC Level 2 Professional Cookery Students – Chef Lecturer – Tracey Power
These Level 2 Professional Cookery Students are currently in the second year of this two year programme which is an internationally recognised qualification designed to enable participants to gain professional culinary skills. The students will demonstrate how to create a simple, quick and healthy dish.
12:15pm – SRC Foundation Degree in International Culinary Arts Students – Chef Lecturer – Adrian Fitzpatrick
The Foundation Degree in International Culinary Arts is aimed at the chef with experience, to enhance practical skills and keep pace with the most recent culinary trends and developments in catering technology as well as supervisory and management skills.
12:45pm - Jude Kennedy
Jude Kennedy is a 13 year old musician from Hillsborough. While Jude plays French horn in two orchestras, his main passion is piano. A runner up in the Primary School Musician of the Year, Jude regularly completes at competitions and festivals. Jude will perform a selection of classical and easy listening pieces.
1:00pm Aine Boyle, Aine’s Kitchen Cookery School
Aine is both a Chef & a Nutritionist and passionate about teaching people the basics of a healthy diet. She started a home cookery school to show people that delicious food can be created quickly and simply in a home kitchen. Aine loves teaching kids to cook and this is a big part of her business teaching kids from age 7 years upwards the basics of creating healthy meals. Aine also regularly delivers corporate workshops to businesses and organisations with an emphasis on improving health and wellbeing in the workplace.
1:30pm Caolan Dooley
Caolan Dooley is an upcoming artist from Newry studying Performing Arts at Southern Regional College who plays guitar and will be performing a range of material that will appeal to all ages.
1:45pm SRC Lecturer, Michael Prunty and students from FDQ Level 2 Diploma in Professional Butchery.
This course offers students a unique mix of specialist butchery skills and knowledge relevant to all occupational roles within the meat and poultry sector. Recently two SRC students received two prestigious industry awards from the Institute Of Meat for their studies in the meat industry.
2:15pm - Jude Kennedy
2:30 - Katrina Lynch, The Gluten Free Patisserie
Katrina has trained as a chef in the Northwest Regional College. She has worked in a number of hotels and restaurants and had always wanted to start her own business to provide gluten free baked goods for her customers. Katrina will provide an informative session on gluten free ingredients and is also going to showcase a few simple ways to cater for gluten free parties and events.
3.00 Caolan Dooley
3:15 SRC Level 3 Professional Cookery Students – Chef Lecturer – Lynette Mc Math
This course is aimed at the chef who wishes to enhance their practical technical skills and knowledge to an advanced level in preparation for fine dining, supervisory and management positions within the hospitality and catering industry.
3:45 - Jude Kennedy
4:00 Aine Boyle, Aine’s Kitchen Cookery School
4:30 Caolan Dooley
5:15 Personal Performance
This Warrenpoint based dance group specialise in street dance and Zumba choreography.
5:40 Rachel Vogan
Family activities throughout the event include:
Learn about the conservation work of RSPB NI and how you can give nature a home in your patch. Pick-up an RSPB welcome pack, take inspiration from the charity’s amazing DIY bug hotel and build your very own clay hedgehog to take home! Also Colouring-in, Jumping Clay and Pixie Wings & Things
