Festive Fayre

Provided by Food NI

Hot Food

Box and Hound Pizza

The Box and Hound offers authentic, handmade, wood-fired pizza served to from a specially converted vintage horse box. Established in 2016 they have been crafting and perfecting their recipes for over six years. All of the dough is handmade and left to prove for at least 24 hours to enhance the quality and flavour. All pizzas are made using only the finest Italian and fresh locally sourced ingredients and cooked in a traditional wood- fired oven for an authentic Italian taste.

The Hatch

The Hatch use locally sourced beef to make their award winning burgers. Well known for their wide selection of ever changing street food, burgers and loaded fries topped with smoked meats, which they smoke in house, using only fresh, local ingredients. Their biggest achievement to date is winning best burger in Ireland 2019 award. Their Carbon footprint and environmental impact is very important to them, using only using biodegradable packing.

Glaze and Roll

Chef and Owner Wayne says his companies ethos is to support local ingredients and products where we can and to showcase as much local produce throughout our dishes as possible, with a major focus on creating restaurant standard dishes, street food style. They built the business around a host of local suppliers such as Pinkerton’s bacon and pork, Ballylisk of Armagh milk and handcrafted soft cheese, fruit infused balsamic vinegars from Burren Balsamics in Richhill and Harnett’s culinary oils from Waringstown.

Parkgate Farm

Parkgate Farm use their own meat from their own herd to make their fresh steak burgers, shredded Dexter beef and other locally sourced dishes. They pride themselves on making as much of their ingredients in house, including sauces and relishes for their burgers.

Pizza Umami

We all know that the most recently discovered taste is umami. The best way to describe it is “savoury deliciousness”. That’s absolutely what you get when you try this stone baked artisan sourdough pizza. It’s so successful that they have opened hubs on Apollo Road in the Boucher Estate in Belfast hub on the Central Promenade in Newcastle, Co. Down. They do the usual favourites as well as their own concoctions such as Spicy Squash with Nduja sausage. Local suppliers include Northway mushrooms, McCormack’s and Hamilton’s Farm. They have gluten-free, vegan and dairy-free options too.

The Holestone

You might know Head Chef Jonny Clarke from his restaurant The Holestone in Ballymoney. His food is so popular he has to take it out on the food for events and parties. As with the restaurant he is a stickler for local produce, so whatever you get from the newly refurbished trailer will be made with ingredients like Keenan’s Seafood, North Down vegetables and his own bread. He is a big fan of healthy eating so you won’t be blowing the diet if you don’t want to. Popular items include Duck and Ballyriff Buffalo Burgers They strive to accommodate everyone they can – gluten free, lactose free, nut allergens, vegetarian, vegan and any other requirements.

Country Grill

Owner Graeme O’Neill trained as a chef at Belfast Metropolitan College. He worked for years in the family business Country Bite Outside Catering before setting up this gourmet food truck. Locally-sourced ingredients are the building blocks for this business. Local suppliers include Apperleys Purveyors of Fine Foods and Scotts of Coleraine. You can satisfy your hunger at events all over the province. The focus is on Chips, Gourmet Burgers and Chicken but they also offer something different like Flame-grilled Chicken Burgers, Salt and Chilli Fries and Katsu Curry.

Linen Hill

Linen Hill Street Kitchen is a Banbridge-based catering company with a wealth of experience in outside and event catering. Run by John and Fiona Robinson, Linen Hill prides itself on delivering an extensive range using the finest produce sourced from local suppliers. These include Wilson’s Country Potatoes, Irwin’s Butchers and Keenan Seafood. Expect burgers, sausages, goujons, the best ‘chippy’ chips, festive fries and veggie offerings too.

Coffee and sweet treats

The Crepe makers

The Crepe Makers do exactly what they say on the tin. They make sweet and savoury crepes in their mobile food truck for sale at markets and events across Northern Ireland. They are very aware of the importance of using local suppliers. The product may be French, but that doesn’t mean it can’t be locally sourced and produced. The crepe mix is made up of flour, eggs and milk. The eggs are from Riverside Eggs, the milk from Draynes Farm and the flour is Andrews- all within a ten-minute drive from their base in Dromore to reduce the carbon footprint. You might have free range egg with ham and cheese or roasted pepper, mozzarella and pesto if you are in a savoury mood. Sweet options include apple and cinnamon, Nutella and banana and lemon, butter and sugar.

Lick Gelato

Newcastle-based husband and wife duo Simon and Jo-Ann Welby really, really love the way the Italians do ice-cream. The recipe might be Italian but the ingredients are local. Suppliers include Dale Farm and Finlays of Moira. Flavours include Ricotta and Apricot, Watermelon and Irish Black Butter. They will also be serving a waffles, smashed donuts and a new hybrid croissant/waffle!

Express Coffee

We all know how lovely it is to have a cuppa when you are out and about. Ian at Express Coffee knows this, too. That’s why he converted a horse box into a deluxe mobile coffee cart which you can find at Moira Train Station Monday-Friday 7-10am. Ian says he always wanted to be a barista and this is his dream job. He makes his own shortbread, Empire biscuits, Top Hats and of course, fifteens. He also gets Caramel squares and Caramel Krispies from the award-winning Windsor Bakery. The coffee is from Johnsons and the milk is from Brookvale Farm.


Kelugos make freshly made donuts with locally sourced ice cream, milkshakes and Papas Minerals lemonade, they pride themselves on using local ingredients and making fresh and delicious offerings.

Raspberry Lane Coffee

Raspberry Lane Coffee are passionate about coffee and passionate about using local produce. The coffee is sourced from Bailies Coffee Belfast, their tray bakes and pastries are sourced from a local bakery called the Rosehip.

Crumb and beyond

Crumb and Beyond is a mobile barista and dessert bar based in the North Coast of Antrim. It is housed in a rustic, converted horse box. The award-winning Greenbean coffee is locally-roasted and the bakes are all scrummy. Now she has the horse box and a static coffee kiosk. Local suppliers include LacPatrick, French Village, Hendersons, Yellow Door, New Found Joy, Robert Roberts tea and Greenbean Roasters Coffee. They also offer fruit coolers and hot chocolates and cold drinks.

Local producers 

Papas Minerals

Papas minerals offer a range of Mulled wine (non alcoholic) lemonades and mixers, all locally made and award winning! They have a wide range of nostalgic cordials which make fantastic Christmas gifts.

Flossy Treats

Flossy Treats offer a wide range of locally made chocolate bars, Christmas gift ideas as well as candy floss and popcorn.

Symphonia Gin

This is where nature and science meet in a very happy pairing. Ric Dyer has a PhD in Organic Chemistry and worked in the pharmaceutical industry for thirty years. In 2016 he decided to follow his other passion, food and drink, and use his knowledge of science and quality to produce an innovative series of spirits using ingredients from the local area, combined with cutting edge chemistry processes. The bespoke process he uses retains flavours which are often lost during traditional distillation. The science then turns to drinkable art as the various flavours are carefully balanced in a series of unique compositions. They call the range Symphonia because each botanical is distilled individually to create a series of flavour notes which are composed into the three Symphonia No.1 Dry Gin, No.2 Armagh Bramley Apple Gin and No.3 Summer Fruit Cup. You will be able to sample the spirits and place an order to have delivered to your house after the event.

The Brownie Barn

Rhonda Charlton-Slade knows everything there is to know about making Brownies. She bakes them using a recipe she perfected over many months and is always coming up with new ways to use her brownies like her Brownie Scotch Eggs, Giant Brownie Ferrero and dessert boxes, and new flavours – most recently raspberry and pink gin, and espresso martini. She makes them in her kitchen at her home in Newtownabbey and makes sure to use local ingredients such as butter, local free-range eggs and local flour, as well as local products in the various flavours, including Armagh cider in cider caramel and North Coast Smokehouse salt in her salted caramel.

There will also be several companies – Chocoloons, Flash Lights and Sweet Events NI, offering a range of childrens plush toys, swords, flashing lights toys and pocket money toys.

Countdown to Enchantment