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The demand for Slow Food in Northern Ireland has soared over the last decade, thanks to a change in consumer preference and attitude towards their food choices and following the launch of Slow Food Causeway by Taste Causeway in November 2021, there is no better time to get involved in the grassroots movement that seeks to promote good, clean and fair food and acclaim local products and traditions.

​​Slow Food Northern Ireland is part of a wider non-profit, eco-gastronomic organisation that has around 100,000 members in over 150 countries which originally started in Italy by Carlo Petrini in 1986, who rebelled against the arrival of the American fast-food chain McDonalds in Rome.

Today, the renowned chef Paula McIntyre MBE is the Slow Food Northern Ireland Director who alongside artisan food businesses and producers, aims to preserve the ‘unique culinary heritage’ of Northern Ireland.

“I like to describe Slow Food as the way our grandparents sourced and cooked food. They reared a pig and used all of it. They would have preserved some of it for the winter. They grew veg and they would have been naturally organic then. Everything would have been grown seasonally. You’d have thought about what was going to be available and you grew accordingly. It’s the opposite of fast food.” Paula explained.

After her trip to Turin in 2014 to represent the UK in the Terra Madre kitchen, Paula was offered a seat on the Board of Directors and became truly involved in 2015.

“I got involved with the movement in 2014, but before that, I had always been interested in seasonal food and local food before it was trendy. When I started in the late 80s, I liked using local things. Then Slow Food articulated for me what I was trying to do, it is what I do. “I’ve met so many friends through Slow Food, it’s not just business and networking.”

Slow Food Northern Ireland has spurred the public’s interest in the movement over the years by combining education with experiences. Since the Causeway Coast and Glens in Northern Ireland was awarded the accolade of becoming the first accredited Slow Food destination in Northern Ireland, Taste Causeway have been running a busy six-month programme of events, immersive dining experiences, foodie tours and special menus.

“We realised early on with Tourism NI that visitors coming here want to experience food of the place and they want traditional recipes so we might be self-deprecating and say ‘who would want to be arsed with a soda farl?’ but they actually love it and the story behind it.

“There needs to be storytelling and a celebration of our heritage. At the end of the day what matters is that what’s on the plate tastes really good.” Paula said.

There has been a wonderful wealth and breadth of expertise and styles of cooking showcased in the foodie experiences, bringing together different cultures and introducing exciting flavours to our palates. 

With more sell-out events to be held lasting until the end of April 2022, it is a testament to consumers across Northern Ireland who are still continuing to have a strong interest in the programme that showcases the Slow Food ethos and supporting local artisan producers.

“I know that a lot of the producers say that they really have become a lot busier recently. People were trying these different foods.”

“There’s always going to be people in NI who want a roast beef dinner….you can’t beat it now and again. But I think a lot of young people travel and try things, street food and those exciting flavours. 

“The good thing about the whole street food movement is that young people can taste really exciting flavours that aren’t going to break the bank. Food has become good food, has become more realistic, and you can get it more. That’s a big thing.”

As conversations open up globally about climate change and ways to adopt a more sustainable lifestyle through food consumption, Northern Irish consumers are leading the way and have become more educated and conscious about their food habits than ever before, resulting in a greater demand for fresh ingredients that are both nutritious and local. 

Typically, many popular Slow Food artisan specialties are loved by both locals and tourists alike, however, customers must know what to look for when they are engaging with a producer or retailer or hospitality venue.

Paula encourages people to ask questions: “If you’re looking at the menu and it doesn’t say where the steaks come from, just ask.”

Education is also key in pushing the movement forward and customers are encouraged to challenge outlets if they see something that doesn’t align with Slow Food values.

“Restaurants will put ‘local sea bass’. You need to call them out on that cos we’re not allowed to fish commercially for sea bass off our waters.” 

“It’s illegal if you put it on paper. All the seabass we have on the menus would be coming from Turkey, so I think you need to ask people why they don’t have Seaview Farm pork on the menu. It’s expensive but you can use cheaper cuts. You can call out where veg comes from locally.” Paula explained. 

With new and innovative artisan food businesses popping up across the province, there is more scope for both consumers and businesses to implement the Slow Food principles.

“You’ve got to embrace it or not embrace it. It has to be a holistic approach. The whole business needs to think about it.” Paula said.  

Through our food choices, we can all influence how food is cultivated, produced and distributed and in turn protect traditional foods on the island and change the world as a consequence. For more information about how you can get involved with Slow Food Northern Ireland, visit slowfood.tastecauseway.com or follow the hashtags #SlowFood and #SlowFoodCauseway.

Founder of the Northern Ireland based female only networking group, Sinead Norton, is encouraging women in business across the UK and beyond to join the movement and reap the benefits of being a part of a like minded community dedicated to supporting and encouraging one another.

The inspirational networking platform Mums At Work launched in December 2018 as a free Facebook group for a small group of women after Sinead experienced first hand the many challenges that arise when setting up and managing your own business.

“I’m a mum of 7 and when I owned a large and extremely award winning busy wedding business, I quickly realised that survival is dependent on past brides and other suppliers referring you” said Sinead.

“So, I wanted to create a space where businesswomen working on their own could come together to stay motivated and work towards their dreams as I know how lonely it is when you start out and how hard it can be to achieve a good work-life balance.” 

Four years on, the Mums at Work Network group has thousands of members ranging from full-time employed mums looking to start a new business venture to successful female entrepreneurs, a VIP membership portal and an app available to download on the Google and Apple app stores.

In an attempt to bring women together all over the world without oversaturating the pre-existing social media platforms, Sinead created the Mums at Work business app which has had hundreds over installations since its creation in June 2021.

Sinead explained: “I realised that social media is so busy, and at times, negative. As a result, it can be difficult to reach people who are already busy, or moving and trying out different platforms so rather than try and be everywhere as well, I created a simple app for the network so that all the information was in one place.

“The app allows users to connect with fellow business owners, receive updates on networking events, access free resources and receive daily early morning positive affirmations to kick start their day with positivity.”

Catering to those who seek further collaboration, Sinead developed the Mums at Work VIP Membership portal where women in business can feature in their online members directory, attend online networking events at a discounted price and advertise their business directly into email inboxes. 

“The VIP membership is a great place to collaborate with others who have the same target audience. In addition to that, VIP members are featured on our social media and website and via our own community platform, so you can reach the email in-box of other members” she said.

All members across the groups are encouraged to work together, share knowledge and offer advice when they can through the ‘Connect, Support, Refer’ tagline which has been proven to bring real results to women who have joined the group.

“I love to hear about women working together on their business and achieving success. It’s great to see the results. If advice received has saved someone time and money and effort, this makes me feel like I have made a difference” she said.

Sinead recognised the importance of networking as a businessperson and has been running free coffee mornings in conjunction with training seminars and vibrant networking evenings since 2019 when her first event was attended by 35 people.

However due to the pandemic, all in-person networking and training events over the past two years moved online which played a role in growing the Mums at Work audience to a bigger scale.

Sinead added: “In 2020, we moved all our events online which connected women all over the world and I believe the pandemic accelerated our learning as business owners were able to take their business online and reach customers worldwide, 

“Our members who attend our events are encouraged to complete positive action steps for each other, sharing each other’s business details, engaging on posts online, providing feedback and inspiring each other with ideas.” 

To join the group, go to www.mums-at-work.com or for membership see here

https://www.mums-at-work.com/mums-at-work-membership

Download the Mums at Work app for Android here and for iPhones here.

Since the age of 14, Aghadowey-born Paula McIntyre MBE, has had a passion for cooking and appreciating the local taste of her Causeway Coast and Glens surroundings which have paved the way to her successful professional career as an award winning chef, food writer and now, Slow Food Northern Ireland Director.Growing up, Paula nurtured her Ulster-Scots heritage, beginning her culinary adventure learning how to make classics in her family kitchen such as Scotch broth, tea brack and soda farls. 

From humble beginnings on the North Coast, Paula refined her childlike enthusiasm for food at the prestigious Johnson & Wales University in Rhode Island USA, studying culinary arts and later returned to the UK where she opened her own restaurant, The Undrie in Manchester in 1998, picking up several awards for its quality dining.

When she returned to Ireland in 1998, Paula quickly began to dominate the Northern Irish food scene, with a flurry of media appearances including Ready, Steady, Cook, Taste for Adventure and BBC NI’s Summer Season programme with Eamonn Holmes which quickly grew her a loyal fanbase of foodies.

Over the past decade, Paula has released two popular cookbooks, contributed to various papers including the Irish News, Newsletter and Belfast Telegraph and held numerous food demos and catering events up and down the country.

Paula’s commitment to hospitality has also been royally recognised after her MBE honour from Prince William in 2018 at Buckingham Palace. 

Now, Paula has had her eyes firmly set on Slow Food after being appointed the Director of Slow Food Northern Ireland in 2021.  Alongside local  artisan food businesses and producers, she spearheads the campaign which aims to preserve the ‘unique culinary heritage’ of Northern Ireland.

The international food movement was set up by Italian journalist Carlo Petrini in 1986 when he noticed a new branch of the infamous American fast-food chain, McDonalds, being set up in his home city of Rome. The Slow Food movement has since inspired generations of Slow Food activists across the world who are dedicated to encouraging the enjoyment of good, clean and fair food as well recognising the local community it comes from, in a way that is conscientious towards the environment.“I got involved in 2014, but before that, I had always been interested in seasonal food and local food before it was trendy. When I started in the late 80s, I liked using local things. Slow food came to me before I knew about the Slow Food movement at a time when people didn’t understand it; but now it’s just a way of life for me” she said.

Paula describes Slow Food as the type of food that previous generations cooked which takes her back to her childhood roots.

“I like to describe Slow Food as the way our grandparents sourced and cooked food. They reared a pig and used all of it. They would have preserved some of it for the winter. They grew veg and they would have been naturally organic then. Everything would have been grown seasonally. You’d have thought about what was going to be available and you grew accordingly. It’s the opposite of fast food.” Paula explained.

After a trip to Turin in 2014 to represent the UK in the Terra Madre kitchen, Paula was offered a seat on the Board of Directors and became truly involved in 2015.

“I’ve met so many friends through Slow Food, it’s not just business and networking.”

Spearheading the six month Slow Food Causeway campaign with the Taste Causeway network, it’s Paula’s intense passion for cooking, the great local produce from across the province and bringing local communities together through food that keeps her going.

“I’m still in love with cooking and am still passionate about that and Slow Food helps articulate what I do. I think that my passion for Slow Food is an extension of the passion for cooking.

“It’s sourcing food, meeting producers and feeling a sense of pride in what we do in this country, especially in Taste Causeway. I love what I promote and everything that is slow is good from rare breed pigs to nice raw milk cheese, it all tastes better and it’s fairer.”

Being the director of Slow Food NI also requires Paula to oversee the Slow Food business accreditation process which she openly admits is strict.

“I am strict. Nothing puts me off more than a massive menu as I prefer to see a small menu that changes often because food changes all the time. One of the things that I like is to see things name checked and not just local potatoes. I want to see invoices which tell me what variety of potato the mash is made from” 

“I’m really looking at whether the restaurant is sourcing locally. It doesn’t rule out using Parmesan or Irish cheeses or British cheeses or olive oil. It’s that they’re really trying to source as much locally as possible but supplementing it with other things.” she explained. 

Businesses who achieve the Slow Food stamp are able to use the trademark symbol of a red snail which tells customers that food served is high-quality, unique and sustainable and is actively helping make a positive environmental and socio-cultural impact in their local area.

After being awarded the accolade of becoming the first accredited Slow Food destination in Northern Ireland, Taste Causeway have been running a busy six-month programme of sell out events, immersive dining experiences, foodie tours and special menus, many of which feature Paula showcasing the Slow Food ethos and supporting local artisan producers.

Paula is preparing to host three events as part of the March and April programme including a Slow Cocoa event in collaboration with The Chocolate Manor and Basalt Gin, Benone showcase and a wild fish soiree with Native Seafood.

“I’m looking forward to my three demos all of which will feature local produce including Seaview Farm’s, Chestnut Farms dairy cow and Corndale charcuterie.”

For more information go to https://slowfood.tastecauseway.com/ or follow the hashtags #SlowFoodCauseway and #TasteCauseway

Cairndhu Golf Course’s unique position as the only headland course in Northern Ireland means golfers can face a unique challenge and relax afterwards with a tasty meal at the New Fairways Restaurant and Bar.

As the host of the NI Open 2021 a qualifier for the ISPS HANDA World Invitational, the undulating fairways, ever-present breeze and small greens make Cairndhu a must-play course for all abilities.

Paul Stinson, Honorary Secretary of the club, explained the spectacular location that attracts so many to Cairndhu.

“The course extends onto a headland just above sea level. So we have outstanding views right up the North coast, including The Glens of Antrim, over to Scotland, inland to Sallagh Braes, which is featured as a film location in Game of Thrones and then back down into Drains Bay and Larne Lough.

“If you’re standing on Ballygally Head at our second hole, the views are stunning. You will find there’s hardly a hole on the course where you won’t get to see the sea.” 

Over the years some of the world’s best golfers have graced Cairndhu’s fairways, including major winners Darren Clarke, Nick Price and Ian Woosnam. 

Cairndhu’s location and its appeal are cemented by the many tourists who mark their card with a visit to the course.

“Like a lot of courses, there was a rise in visitors thanks to The Open in 2019,” explained Paul. “It’s very common to get groups of eight to twelve individuals from a club deciding to go away for a long weekend and they try and pick a few courses to play that are close to each other.”

For those wanting to be based closer to the course, they also work with Ballygally Castle and several other accommodation providers to offer a discounted rate.

The New Fairways Restaurant and Bar are open to visitors, even non-golfers, and offer a wide range of snacks, traditional clubhouse favourites and an exceptionally good value three-course Sunday lunch to members and visitors alike.

The club encourages non-members to book online and visit the restaurant even without playing golf. They are sure to receive a warm welcome from staff and members of the club.

“The bar and restaurant have the most spectacular views of the world-famous Antrim Coast Road, and a pint of the black stuff always helps put the icing on the cake after a round on the course,” said Paul.

To book a tee time go to Visitor Booking, for restaurant bookings please contact 07739400898 or 02828 583324 Option 4.

Find out more about the club at cairndhugolfclub.co.uk

Ukraine Aid gig set for Oh Yeah Centre Belfast

The Oh Yeah Centre Belfast and Stendhal Festival, along with seven of Northern Irelands finest indigenous musical artists, have come together to curate an amazing evening of music on Saturday, April 23rd with all proceeds going towards a charity that is feeding Ukrainian refugees in Poland.

Aid for Ukraine will feature performances from Duke Special, Phil Taggart, Joshua Burnside, The Wood Burning Savages, Sister Ghost, Dark Tropics and Lemonade Shoelace and will take place at the Oh Yeah Music Centre in Belfast’s Cathedral Quarter.

Tickets are £15, with all proceeds going to Stowarzyszenie Leubuzzi, a charity based in Poland that works across various sectors but at present is putting all their resources towards the refugee crisis.

Antrim woman, Pamela Moore is the link between the Charity and those involved in putting on the show  and she says that the money raised at the gig could mean the difference in a child eating for a week or not.

Pamela said: “Working with this charity in Poland, I’ve seen first-hand how traumatic it is for Ukrainian Refugees arriving in a new country having fled all they have,” she said. “The money raised here can’t help them get back the life they once had but it can help them greatly as they arrive to start a new one.”  

Charlotte Dryden, CEO of the Oh Yeah Centre said she is delighted that the music community is coming together to show support for the current crisis.

“We are so pleased to be hosting what will no doubt be a brilliant event at the Oh Yeah on April 23^rd. The fact that all these acts were so willing to give their time and talents to this cause voluntarily, speaks volumes to their character and their desire to see a better future for all involved in the Ukraine War. Thank you to everyone who so enthusiastically signed up to get involved.”

Ross Parkhill, Director of Stendhal Festival added: “It’s been a great experience putting this together with the Oh Yeah Centre and all the acts on the bill. It’s a great example of how our music community will often come together to help others in the spirit of solidarity.

“We really hope to see a big crowd turnout on the 23^rd of April to try and raise as much money as we can for this incredibly worthy cause.”

 For tickets and more info visit www.stendhalfestival.com and click on the ticket tab.

Slow Food Causeway might be coming to an end this month, but there are still plenty of amazing foodie experiences happening on the Causeway Coast.

Whether you’re looking for a family-friendly Easter day out or wanting to kick back and unwind with friends, here’s what Taste Causeway has in store for you this month:

1. Easter Egg Making Class & Chocolate Tasting Experience 

North Coast Chocolates at Sleepy Cow Curiosities, Ballymoney

Thursday 14th April – 6pm to 8:30pm

In this Chocolate Masterclass, you will have the unique opportunity to design your very own Easter Egg.

Here you will learn how to paint and shell a chocolate mould using a fine 33.6% Callebaut milk Chocolate.

Whilst waiting on your masterpiece setting you will receive a tasting experience from our highly qualified Chef and Chocolatier Ruaraidh. He will explain the passion behind local collaborations for North Coast Chocolates showcasing the amazing food culture in Causeway Coast and Glens.

This event is part of the Slow Food Causeway launch programme funded by Tourism NI in partnership with Causeway Coast and Glens Borough Council.

For more information or to book, click here.

2. Kids Easter Experience at The Chocolate Manor
Multiple dates starting Wednesday 13th April at 11am

Join The Chocolate Manor in Castlerock for the most Eggs-citing Easter experience on the North Coast.

In this one hour kids only experience, their egg-stra special guests will make three eggs-cellent chocolate creations using our finest Belgian chocolate.

They will be offered a hot chocolate while their creations set and then package them up to take home and enjoy.

The Chocolate Manor will provide aprons but please note this can be a messy experience.

For more information and for booking details click here.

3. The Spirit of the Bann Tour with Causeway Coast Foodie Tours
Saturday April 16, 2:30pm-4:30pm

The award-winning Causeway Coast Foodie Tours are back this Spring with their very special ‘The Spirit of the Bann’ river whiskey tasting experience along the picturesque river.

‘The Spirit of the Bann’ along with White River Charters are hosting an afternoon full of exquisite whiskey flavours accompanied by an array of tasty award-winning local Slow Food produce. 

Where better to celebrate our unique Slow Food food and drink heritage than via a journey on the River Bann alongside the beautiful site of Mountsandel, Coleraine.

For more information click here.

4. Flat Caps & Wellies with The Lamb Van
Saturday 16^th April, 11.30am

An experience suitable for the whole family on the Dempster’s sheep farm just outside Ballymoney.

Visitors can interact with the sheep and lambs, be educated about daily life on a sheep farm and leave with a full belly of local produce after trying to pen a sheep with only a crook and feeding some of the newborn lambs by bottle.  

Meet Farmer Al and his trusted sheepdog and watch them work as a team rounding up the sheep. There will be awards and photo opportunities. 

This event is part of the Slow Food Causeway launch programme funded by Tourism NI in partnership with Causeway Coast and Glens Borough Council.

For more information and bookings, click here.

5. Apple And Blackberry Chutney Workshop
Saturday 16th April, 11:30am

If you want to learn how to make Apple and Blackberry chutney then come along to Jam at the Doorstep’s Easter workshop on Saturday 16th of April.

This workshop will take place in Amanda’s farmhouse kitchen and no experience is necessary.

Using the finest local produce, you will perfect your own chutney and take two jars home to share with family and friends. There will be a cheeseboard on the day and will be sampling lots of Farm Shop produce throughout the workshop.

Afterwards, you can unwind with light refreshments and enjoy a scoop of Morelli’s ice cream served with Jam at the Doorstep’s very own sticky toffee pudding.

Places are limited so book your space today by calling Amanda on 07880593492, email: jamatthedoorstep@gmail.com or through Jam at the doorstep.

6. The Taste Causeway Chocolate Experience at The Chocolate Manor

Friday 22^nd April 7pm to 9:30pm

The Chocolate Manor are proud to have been a founding member of the Taste Causeway group and in their Taste Causeway Experience, you will be introduced to an exclusive selection of local artisan products and learn how to pair them with the finest chocolate.

You will handcraft a delectable collection of chocolate truffles – during each Taste Causeway experience Chief Chocolatier Geri Martin will guide you through making ganaches with the stunning selection of local artisan products.

For more information or to book click here.

7. Basalt Distillery Giant Experience
Saturday 23rd April, 2pm – 5pm

This interactive, hands-on experience gives you an in-depth introduction to the art and precision of distilling using iStill technology by the founders and head distillers of Basalt Distillery. 

Learn the brilliant history of one of today’s most popular spirits and get creative making your own.

Immerse yourself in the 60+ botanicals available. 

Pick and blend to create your own unique recipe and watch as your creation distils before your eyes then wax and label your own 50cl bottle to take home that very day.

General ticket sale starts Wednesday 13th at 7 pm, early access tickets are available from Tuesday 12th at 7 pm.

This event is part of the Slow Food Causeway launch programme funded by Tourism NI in partnership with Causeway Coast and Glens Borough Council.

For more information and bookings, click here.

Taste Causeway is delivering Slow Food Causeway with funding from Tourism NI in partnership with Causeway Coast and Glens Borough Council. 

For more information go to tastecauseway.com/slow-food-causeway or follow the hashtags #SlowFoodCauseway and #TasteCauseway

The Slow Food Events are extremely popular and sell out in record time. Don’t be discouraged if you have missed out, there are more events coming very soon. To keep up to date, keep an eye on our social media or go to our brand new website: slowfood.tastecauseway.com.

A local artisan drinks manufacturer is set to open a second location of its successful Gin School in the trendy Cathedral Quarter bar, The Thirsty Goat next month, after receiving support from Mallusk Enterprise Park to grow and diversify their business.

Belfast Artisan Distillery Gin is a refreshing and smooth Premium London Dry Gin with a local twist stocked in over 140 outlets across Northern Ireland including leading convenience stores and popular city centre bars. It has recently launched two sister companies, Belfast Artisan Gin School and Belfast Artisan Distillery Tours.

Founders Robert Borne and Jo Davison set up their business in the busy Newtownabbey based Enterprise Park in 2017 and have since developed the downstairs space into a manufacturing and bottling zone and a private bar upstairs to welcome both new and existing customers in.

Set up in 1992 to support new and established entrepreneurs, Mallusk Enterprise Park has enabled the passionate team behind Belfast Artisan Distillery to expand their network and receive essential funding.

Jo Davison, Co-Founder of Belfast Artisan Distillery, said: “Mallusk Enterprise Park provides us with work space for our new distillery in an ideal location. It offers support to tenants and other local businesses with networking and partnership opportunities. 

“The support from the MEP team has been great and we have benefitted from both workshops and mentoring which has helped us improve many aspects of our business and has kept us informed about funding opportunities.. 

“The park is very well managed and offers ongoing support to tenants. Their charitable status as a social enterprise meaning any surplus profits made through their property rental and funded programmes are reinvested back into the local community via free advice and support to individuals considering self-employment.”

Emma Garrett, Chief Executive, Mallusk Enterprise Park added: “Jo, Robert and Ian Perry the distiller are passionate about their products, and this is transparent through their continued success.  

“The Enterprise Park offers much more than bricks and mortar to start-up companies like this, we pride ourselves in providing wrap-around support to our small business community.” 

In November 2021 the company opened its doors to its first edition of their Gin School venture located above the Crown & Shamrock Inn in Newtownabbey, offering guests the opportunity to make and distil their own bespoke gin choosing from over 80 botanicals.

“The Gin School at the Crown & Shamrock is an immersive visitor experience in the Antrim and Newtownabbey Borough that will attract visitors from the local area, across NI, ROI and hopefully as travel restrictions lift, the whole of the UK and beyond,” explained Jo.

Their great tasting premium gin and vodka range features two fruit based flavours of gin liqueur and charcoal filtered Irish potato vodka that have taken the local drink awards by storm receiving a series of prestigious titles including 2019 Best Irish Newcomer, 2020 & 2021 Gin Masters Silver Award and 2021 Best Northern Irish London Dry Gin World Gin Awards.

Through additional funding from the Antrim and Newtownabbey Business Growth Programme OPTIMAL, the business owners received one-to-one mentoring which accelerated the business’ trajectory.

“Mallusk Enterprise Park’s focus is on supporting indigenous businesses” said Iain Patterson, Chairman, Mallusk Enterprise Park, adding: “Our extensive property waiting list is testament to the support provided by Emma and her team in MEP.  

“It really is the location of choice to start and grow a business in Antrim and Newtownabbey Borough.” 

Jo said that working on the Optimal programme has been “fantastic” for Belfast Artisan Distillery Gin.

She added: “I worked with Miriam Stevenson as a mentor and have learned so many new skills and techniques that have moved our business forward.  

“We have designed new websites, vastly improved our online presence and social media and now have an online shop which allows us to sell our products across NI, ROI and the UK. I cannot praise the Optimal programme enough and would highly recommend it,” said Jo.

Browse the full range at belfastartisandistillery.comFor more information on how Mallusk Enterprise can help grow your business visit mallusk.org, email business@mallusk.org or call 028 90838860.

What started out as a hobby for Dawn Demain, owner of Carnlough-based Antrim Rain Natural Soap Co., has turned into a successful  brand, gift shop and tourist experience.

Initially making soap to pass the time and give them out as gifts, Dawn has steadily built up a client base for her product including the Giant’s Causeway visitor centre and the 5-star Water’s Edge bed and breakfast in Glenarm, as well as numerous visitors to the County Antrim town.

Opening her shop Ebb & Flow in Carnlough at the harbour has meant Dawn has been able to support other crafters.

“Our range is exceedingly high quality,” she explained. “What is stocked is very much design led artisan goods, my handmade soap and quirky unusual things. 

“I suppose you could say it is an eclectic mix of quality crafts and gifts mostly by local artists and makers. We have ceramics, jewellery, books, and candles. There are all sorts of glassware, handmade purses and bags, scarves, artwork, sandblasted slate work – gifts that people can take away – from small things like keyrings right up to £400-£500 paintings.”

As well as making her soaps Dawn has been running workshops from Ebb & Flow, for beginners to learn how to make their own soap.

“It is a fun and educational activity that the weather won’t spoil,” Dawn said. ‘Participants in my classes create their own product to use themselves or to gift. 

The classes are suitable for groups of 4 to 6 people, held  on shop close days or evenings to suit different groups. Partakers can enjoy the refreshments provided while they learn about theory followed by a demonstration. After lunch participants make their own batch of soap, using 100% natural ingredients which is theirs to keep and has a retail value of £50.

As well as the workshops she hosts demonstrations of how she goes about making soap. These demos can be as short as 15 to 20minutes or longer depending on the groups’ requirements.

“You can see the soap being made in the shop which attracts attention in that it is made and sold on the premises. I am able to tell purchasers what’s in it and what it does.”

All Dawn’s soaps are made using the traditional cold process method and the water content is locally collected rainwater from high in the County Antrim hills, which is filtered, to provide a completely natural product. 

“Each soap is scented using a unique blend of essential oils, which unlike artificial fragrances, give a soft subtle scent and in themselves have therapeutic properties,” she explained. “The soaps are gentle on the skin and suitable for all skin types with no artificial hardeners, preservatives, colourings or perfumes. 

“Some of the soaps have colour or texture, which is achieved by adding natural herbs, spices or skin nourishing botanicals. The soaps cure for about four to six weeks before each bar is hand cut, trimmed and hand wrapped.”

In keeping with her own principles of her eco-friendly soaps Dawn sources stock for the shop in the same way, with mostly products that are plastic free, and fair trade produced.

Antrim Rain Natural Soap Co. has also launched a new range of solid shampoo bar to complement the existing range of handmade soaps already on sale.

The new product range is solidly based on her ecological principles.

“My new range of solid shampoo bars are formulated with lots of hair loving oils with added Rhassoul clay and a touch of tussah silk,” she explained. Introducing the new product range means a natural way of hair care with no plastic waste. Find out more about Antrim Rain soaps at facebook.com/antrimrainsoap or order soaps online at www.etsy.com/uk/shop/AntrimRainSoap

The Council are supporting our tourism industry by developing a series of unique tourism experiences revealing the Ancient Buildings, Castles and Gardens of Antrim and Newtownabbey as part of a joint funded project with the Department of Agriculture, Environment and Rural Affairs (DAERA).

Tourism service providers from across the Borough have been working with a team of tourism experts to develop the design and launch of several unique experiences for the area.

These exclusive experiences will play a significant part in supporting Antrim and Newtownabbey to grow and target their tourism brand and offering to local, national and international visitors.

The experiences developed as part this project include:

1. Antrim’s Hidden Gems Tours: A full day tour which explores the highlights of the Borough and includes visits to The Whitehouse, Round Tower, Antrim Castle Gardens and Antrim Town Centre, an exclusive visit to Shane’s Castle Estate and a stop at the Lock Keeper’s Cottage to sample traditional Lough Neagh eel and hear tales from local fishermen.

• Mindfulness at The Motte: Sunrise mindfulness and Pilates experience on one of the oldest and most historic sites in the Borough – The Motte at Antrim Castle Gardens. A wellbeing experience that will leave a feeling of happiness lasting into the day ahead and beyond.

• Antrim Castle Gardens Tour:  The jewel in the Crown in Antrim & Newtownabbey.  The tour of the Gardens explores the history of the Massareene family and enables the visitor to explore the 17th century Anglo Dutch water garden, one of only three in the British Isles.

• Shane’s Castle Angling: A 3-day experience in conjunction with the Dunadry Hotel. Led by an expert Gillie will guide and advise even the most experienced angler and will bring to life the history and fishing on the Estate.

• Ballyrobert Gardens:An experience that explores the 6-acre grounds of the traditional cottage gardens and includes a tour that reveals the formal garden, an orchard, woodlands, a meadow garden and 3 of the rush fields which have been transformed into iconic symbols of historic interest in the form of concentric rings, a spiral and a Brigid’s Cross.

• Rewilding & Wellness: This half day experience is led by crafter Jennifer Shaw at Willow Cottage and is based around Jennifer’s journey of rewilding her 1-acre cottage garden. The experience combines advice and guidance on how to rewild a garden and incorporates mindfulness.

Mayor of Antrim and Newtownabbey, Cllr. Billy Webb said; “I am very excited about the tourism products developed as part of the Ancient Buildings, Castles and Gardens of Antrim and Newtownabbey project.  With thanks to funding from the Department of Agriculture, Environment and Rural Affairs we have revealed a range of amazing experiences using the unique places and spaces bespoke to the Borough. The Council will continue to work together with the businesses involved as we focus on developing, enhancing and promoting our tourism product to national and international visitors.”

Looks like it’s going to be another busy week!

Newcastle AC Hill and Dale Series – Castlewellan Forest Park

To take part in the 2022 H&D Series you must register for the series which is free of charge. You will be issued with a race number by email. Your race number will be required to enter and pay for each race individually. Your race number can be collected at your first race and the retained for the 2022 series. Note that your age category will be taken on the date you register for the series and will remain for the series. You cannot change age category during the series.

Slieve Donard race is stand alone with new race numbers. Register HERE.

Noel McManus Run/Cycle 2022

The Annual Noel McManus Run/Cycle returns on Good Friday, 15^th April 2022 starting at the beautiful surrounds of Lough Rynn Castle, Mohill, Co. Leitrim.

Start Times:

• Cycle commencing at 11.00
• Half marathon commencing at 11.15am
• 10k/5k run/walk commencing at 11.30am

Walkers will not be chip timed or receive a tshirt.  If walkers wish to be chip timed and receive a tshirt, please register above under the 5k or 10k option.

There will be NO registration on the day

Ballyliffen Coastal Challenge 2022

This year’s event will take place on Saturday the 16th of April 2022, with an 11.30am start time.

Each entrant will receive a t-shirt and a special commemorative medal.

You can collect your Race Pack from the Strand Hotel, Ballyliffin on the day of the event from 8am to 11am OR the day before – Friday the 15th of April from 3pm to 6pm.

Registration this year will be ONLINE ONLY.

If you have any queries please contact us at ballyliffincoastalchallenge@gmail.com 

PLEASE NOTE ENTRIES ARE NOW CLOSED FOR THIS EVENT

Kilmovee 10k/5K Mayo

Kilmovee 10k, in association with Kilmovee Shamrocks GAA club and in partnership with Mayo/Roscommon Hospice Foundation are delighted to hold the annual 10k road race in Kilmovee, which takes place on Easter Saturday, each year, to raise funds for both organisations with €80,000+ raised so far for hospice.

This year there is also a 5K option available. There will be no registration on the day.

Visit our website for all the news & information https://kilmovee10k.com. Register HERE. Walkers, joggers and runners are all welcome!

Beragh 5 Mile Road Race

St Mary’s Park, Beragh

16 April 2022 » 16 April 2022

Start time: 11am

Registration process as follows:

Friday 15th April 7-9pm – St Mary’s Pavilion, St Mary’s Park, Beragh

Saturday 16th April 8-10.30am – St Mary’s Pavilion, St Mary’s Park, Beragh

Fees: 

5 mile: £12

5k: £7

For more information, contact Adrian Donnelly on 07761610828 or via email:

adrianjdonnelly@hotmail.com

Whitehead Road Race, Easter Monday

• Numbers capped at 250 (5-mile race) and 100 (1.6 mile fun run).
• Online registration closes once the capped entry has been reached or at 5pm on 14th April 2022, whichever comes first
• Race numbers can be collected from Whitehead Community Centre between 10.30am and 11.45am
• Late entry of £20 will be applied for all on the day registration – 18th April 2022 (subject to availability)
• Entries must be 15 years of age or over on event day
• Entries are NON-REFUNDABLE

ROAD RACE SOLD OUT – FUN RUN STILL OPEN FOR ENTRY HERE

Ballygalget Easter Sunday Run