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A Taste of Ulster
It has always surprised me that for a Province surrounded more or less by water, sea food has never historically been a major part of the Ulster diet. I grew up at a time when the traditional main course was almost invariably sirloin steak. There may have been a prawn cocktail first, and probably a Black Forest gateau afterwards. But when you talked about an Ulster cuisine it was usually the old faithful, the Ulster Fry.
How times have changed. Now we have chefs and restaurants worthy of the international reputations they are already establishing, and the influence of the leaders in the field is already spreading across the Province. Today there is a steady stream of wine makers from every major wine exporting country visiting Northern Ireland. And when they talk about their wines, they are usually fulsome in their praise for the accompanying fare.

It was Hugh O'Neill, Chairman of the Tourist Board, who recognised the importance of promoting good Ulster products. And in 1990 he made the first moves to market his new idea.

That was the beginning of 'A Taste of Ulster' and from the initial 27 members, the numbers of those participating has swelled to 100.

Calor Gas was involved from the beginning, but now, in the third year of the scheme, has significantly increased its involvement. 'A Taste of Ulster' has a number of aims and objects, principal of which is the pursuit of excellence in the preparation and serving of food. And the best way of guaranteeing that excellence is by making use of the highest quality local produce. The range is enormous and not all of it is at the top of the food spectrum. It encourages initiative, enterprise and flair in producing dishes using local products to suit all pockets.

And that is why the Taste of Ulster guide to the 100 recognised establishments includes coffee shops, pubs, cafes and restaurants both simple and sophisticated.

The scheme operates under a management panel whose Chairman is Clare Connery. The panel includes Hugh O'Neill and representatives from the catering industry, and a team of inspectors covers the three main categories - hotels and restaurants, pubs and coffee shops. Those establishments which apply for membership will be inspected and, if they meet the required standards, accepted as members.

The inspectors arrive without any identification and operate anonymously so that, hopefully, they are in the best position to judge the establishment from the point of view of members of the public.

This year all 'Taste of Ulster' members events are being held in association with Calor Gas. Two major events have already taken place to raise the profile of 'A Taste of Ulster'.'sourcing the Ulster Product' was the title of a forum held at Malone House in Belfast in January which brought Taste of Ulster members into contact with local Ulster Produce suppliers. Lord Arran, the Minister with responsibility for Agriculture, attended the forum and spoke positively about the benefits of strengthening the links between local suppliers and members of the catering industry.

Taking part were exhibitors of meats, poultry products, seafood, dairy produce, organic foods, ice cream, bread, mineral waters and fruit and salads. Calor, as market leader in the liquid petroleum gas industry in the Province, and with over fifty years experience with the food and catering industry here, was also to the fore. Most chefs in the hotel and catering industry in Northern Ireland show a preference for cooking with Calor Gas.

In March an important seminar examined ways and opportunities for members to publicise their establishments and professionalise their press relations. Two of the speakers, Chairman Clare Connery and Calor Gas Sales and Marketing Director Roy Connolly, exmphasised emphasised the importance of striving for excellence in this area too. And in June a number of local chefs will be responding to the challenge of creating new Ulster dishes.

The guide is laid out in an easy-to-read format with entries arranged county by county. Where possible, in addition to describing the nature of the establishment, fuller information is included which serves to give visitors a better picture of the individual character they can expect to find. The basalt hexagon which indicates membership is a guarantee of quality.

As the level of tourism in the Province continues to climb, the importance of providing increasing numbers of visitors something unique, and to international standards, has never been greater. And as the general public here become more knowledgeable about food, and expect higher standards, then 'The Taste of Ulster' has a significant role to play to the benefit of all.
