The foodie buzzwords of summer 2017
Hyperlocal: Provenance 2.0 is here. Hyperlocal foods and beverages are all the rage this summer. One step ahead of the trend – Northern Ireland has long been flying the flag for hyperlocality, with chefs such as The Boat House’s Tim Brunton waxing lyrical about walled garden produce and supporting cottage industries.
From edible flowers to the freshest catches of the day, Northern Ireland has an embarrassing wealth of local fayre – usually on the doorstep of those looking for it. Our craft brewing industries – whether vodka, gin, beer or cider – are all thriving too. Anyone for an Armagh apple cider to cool down?
Purple reign: Purple is the color of the year. Northern Ireland’s discerning consumers are sure to be searching for different varieties of fruits and vegetables that are naturally purple. Roy Lyttle at Lyttle Leeks grows some fantastic organic purple sprouting broccoli not to mention delicious beetroot. Why not jazz up any al fresco meal with some purple salads this summer?
Fermented veg: Once only a choice for the very health-conscious among us, fermenting has become ever more popular in Northern Ireland, thanks to chefs like Chris McGowan at Wine & Brine. Full of probiotics and great for digestive health, pickling and fermenting veg and yoghurts is going to be a big thing for the rest of 2017.
Yolking-envy: The quest to get the perfect yolk seems to have hit fever-pitch, more often than not, oozing over a bed of smashed avocado. Stock up on your Skea eggs this summer and get insta-worthy yolks that will be the envy of your friends. Try something different and poach over fresh salads for a light summer lunch or get baking in a charcoal oven dish with tomatoes and herbs to serve with some fresh Belfast bap.