herald

Saturday 10 December 2016

Provenance, on any menu, is a sign that the people cooking the food care about it. It signals that they are passionate about quality and have taken the time and effort to source their ingredients.

You support Irish, artisan produce - Why should we all demand to see provenance on our menus?

John Mathers
John Mathers

Provenance, on any menu, is a sign that the people cooking the food care about it. It signals that they are passionate about quality and have taken the time and effort to source their ingredients.

At Newforge, locally sourced produce has, and always will be, of key importance. Great food does not have to be fancy, but it requires top-quality ingredients.

Consistent quality can only be guaranteed through building relationships with local suppliers. Arguably, the best beef in the world from Peter Hannan is aged a couple of miles down the road in Moira.

The story behind food and its producer also enriches our guests' food experience. For example, our all-Irish, raw milk artisan cheeseboard, which includes Mike Thomson's Young Buck from Newtonards and Silke Croppe's Corleggy cheeses from Belturbet.

I bring out each cheeseboard and talk guests through the cheeses, how they are made and the people who make them. My wife, Lou, makes the biscuits and chutney, often using fruits and vegetables from our garden.

John and Lou opened Newforge House in 2005 in Armagh with the idea of running a country house that feels like a home-from-home with the highest quality food at its heart, www.newforeghouse.com

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