Slemish Market Supper Club by Rob Curley

Slemish Market Garden

This family run business is the only market garden in County Antrim. Nestled in the relaxing grounds of Ecos Nature Park and easily accessible from Ballymena, Broughshane or from the A26 at Junction 11 (A42 exit), the Slemish Market Garden is an almost hidden local jewel.

They grow flowers and vegetables on site for sale to the public using traditional methods that involve using no chemicals whatsoever and working with nature rather than against it. It’s labour intensive but produces healthy fruits and vegetables, which are completely chemical-free as well as being fresh and delicious.

The shop stocks a wide range of seasonal fruit and vegetables alongside locally produced honeys, jams and chutneys attracting many customers, from the local area and across Northern Ireland. They also sell their own chicken, duck and bantam eggs and stock local artisan produce including preserves, oils and dulse.

The Slemish Market Garden seeks to provide an oasis where the amateur and professional gardener can simply while away an hour in the beautiful wild surroundings, as well as enjoying the selection of ornamental cottage garden plants, fruit trees and bushes and vegetable transplants.

K & G McAtamney

When Kieran & Gordon Mc Atamney opened their new, 18,500sq ft. purpose-built factory they brought with them a wealth of knowledge going back as far as 1953.

Kieran's grandfather opened a butcher's shop in Kilrea, County Derry and Kieran gained his early experience in that business. Having passed on his wisdom to Gordon, with this expertise under their belts they have set out to create a new concept using locally sourced beef, pork, lamb & poultry.

Continually developing innovative new products on a regular basis, their passion for great food and dedication to excellence has helped themto grow and become a serious competitor in the UK food industry.

K&G McAtamney continues to strive for perfection in terms of the range it offers. With a highly experienced team of employees ensuring that their products are of the utmost quality and service is professional, the company now employs upwards of 70 dedicated staff and is continuing to grow and prosper.

Ard Mhácha

Grown in County Armagh, Ard Mhácha Gourmet Mushrooms are completely unique, unlike anything that has ever decorated an Irish plate before.

Jemmy’s parents Kevin & Majella had been growing white mushrooms since 1989. This has left Jemmy with a lifelong interest in the art of growing mushrooms. That interest further blossomed during his time living in Australia and London. Although he was now working as a carpenter, Jemmy travelled to various farms, researching new mushroom farming practices and exotic mushroom varieties that were not being grown in Ireland.

In particular, Jemmy’s palate was drawn to shiitake mushrooms — a variety native to east Asia, and known for its incredible taste when grown in the right conditions.

His passion continued to grow, and after many years of research, Jemmy returned home to begin a new mushroom farming journey. Driven by a desire to develop mushrooms that had were packed with flavour, he spent a large amount of time experimenting with different substrate (‘food’ for mushrooms) contents and growth cycles, until he found the ideal formula.

“Exotic mushrooms must not be rushed. Time and care are the two key ingredients for creating the best tasting mushrooms.”

Carlingford Oysters

The family run Carlingford Oyster Company has the privilege of working in the heart of Carlingford Lough where oysters have thrived for many centuries. They are passionate about oysters and nature has created the ideal location to grow oysters right on their doorstep in Carlingford Lough.

On a misty morning in the late 1960’s Peter Louët Feisser sailed into Carlingford Lough on a wooden yacht, built with his own hands, accompanied by his wife Anna and two chickens. He was enchanted by the Loughs natural beauty and seduced by the allure of the Irish way of life.

Always attracted by the sea, he was inspired in 1974 to begin growing oysters after hearing a broadcast on BBC radio 4. Now in his 80’s Peter can still be found early in the morning out on the oyster farm at low tide perfecting new growing techniques devised to create the ultimate Carlingford Oyster.

Oyster farming offers a unique quality of life governed by the cyclical rhythm of natures seasons and tides. The next generation are now following in the footsteps of Peter, with his son Kian and wife Mary building on that romantic notion from 1974.