Culinary Traditions

Norah Brown, Grange Lodge, Dungannon, County Tyrone

Norah and her husband Ralph are owners of the Grange Lodge Country House, a beautiful Georgian guesthouse in the picturesque countryside of County Tyrone. She is the recipient of numerous commendations, including an MBE by Queen Elizabeth for her contributions to Northern Irish cuisine and hospitality. In addition to operating an award-winning guesthouse, Brown teaches cooking courses using the best of seasonal local produce. She has represented Northern Ireland at numerous international food events. www.grangelodgecountryhouse.com

Hugh Browne, Warrenpoint, County Down

In addition to his expertise as a chef, Browne is also a ghillie, or fishing guide, in the beautiful Mourne Mountains. Enthusiastic and knowledgeable about local produce, especially fish and seafood, Browne teaches catering and hospitality at the Newry Institute. During the Festival, he is joined by his colleague and fellow chef Tanya McAleenan and several Newry Institute students. www.nkifhe.ac.uk

Reverend Robert James Mattison, Poyntzpass, Newry, County Down

A Presbyterian Minister by profession and an expert on Ulster-Scots culture, Reverend Mattison has toured Northern Ireland with his popular presentation “An Evening’s Craic with the Cooking Cleric.” Adept at both very traditional and more modern adaptations of Ulster-Scots cuisine, he is an engaging speaker about his community, its history, and its food.

Liz Moore, Belle Isle, County Fermanagh

Moore is known throughout Ireland for her unique approach to the kitchen and her innovative use of fresh local ingredients in traditional Irish recipes. Her relatively new Belle Isle Cookery School, on the castle grounds in Fermanagh’s lovely lake district, is already attracting international attention. The residential facilities accommodate a modest number of students, who attend the school for short-term food and wine courses. www.irish-cookery-school.com