An event hosted by Belfast Flavours, Food and Drink Collective, in collaboration with Belfast City Council and funded by DAERA via the Northern Ireland Regional Food Programme, has explored the art and sustainability of nose-to-tail cuisine in a bid to tackle food waste and celebrate local produce.
‘Unlocking the Potential of Nose-to-Tail Cuisine’ brought together some of Belfast’s most celebrated chefs to demo the importance of using every part of the animal in cooking, reducing waste, and celebrating the provenance of local ingredients. Acclaimed chefs Niall McKenna and Danny Millar led a live butchery demonstration. With an emphasis on ethical sourcing, traditional techniques, and culinary creativity, the demonstration walked attendees through the full breakdown of a locally sourced Hannan Meats lamb, including how to best utilise cuts such as the shoulder, loin and offal, along with preparation and storage tips for each.
Attended by a vibrant cross-section of chefs, food entrepreneurs, restaurateurs, and hospitality leaders, the Belfast Flavours event highlighted how collaboration and knowledge-sharing can enhance Belfast’s growing reputation as a world-class destination for outstanding food and drink.
Paul Kane, Co-Chair of Belfast Flavours, said: “Belfast Flavours is a group of industry-led professionals dedicated to continuing to make Belfast a premier culinary destination. We are committed to sustainability through collaboration and celebrating our unique culture. This ‘Unlocking the Potential of Nose-to-Tail Cuisine’ event is one in a series which is aimed at spotlighting the creativity and responsible practices that exist in Belfast restaurant kitchens.”
Una Hollywood from DAERA’s NI Regional Food Programme attended the event and said: “There is a real appetite for meaningful change in how we source and prepare food. DAERA was pleased to support today’s event which was about celebrating skill, tradition, and local produce while looking to the future of sustainable dining in Belfast.”
“Belfast is committed to sustainability, and it’s fantastic to see our food and drink sector embracing this journey,” said Councillor Sam Nelson, Chair of Belfast City Council’s City Growth and Regeneration Committee. “Sourcing local produce is a vital part of this effort – not only does it reduce our carbon footprint, but it also strengthens our local economy and showcases the incredible quality of our homegrown ingredients. Events like this are crucial in supporting businesses to adopt practical, cost-effective sustainability measures that enhance their operations and reinforce Belfast’s reputation as a top global food destination.”
The event attracted industry professionals who contributed to dynamic discussions around local food systems, sustainable menus, and the future of butchery skills.
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