Savour the flavours of Ards and North Down, a leading food destination where culinary creativity thrives and fresh, local ingredients take centre stage!
Here, fertile fields and sparkling shores provide a bounty of exceptional produce, enhancing experiences from vibrant farmers’ markets to awardwinning restaurants.
A region of rich food heritage, discover a proud agricultural and nautical legacy reflected in signature ingredients like Comber Earlies (PGI status) potatoes, known for their delicate, nutty flavour, and Portavogie prawns, a local seafood treasure. Each ingredient tells a story of tradition, craftsmanship, unspoiled landscapes and serene coastal charm.
At Taste Ards and North Down events, food lovers can immerse themselves in the seasonal programme, a celebration of the region’s finest food and drink.
Taste Summer | Wed 17 to Sun 28 June
Experiences, tours, and activities at various locations
Featuring Comber Earlies Food Festival | Sat 20 June
Taste Autumn | Wed 11 to Sun 27 September
Experiences, tours, and activities at various locations
Featuring Tide and Turf Food Festival, Portavogie | Sat 12 September and Taste AND at Bangor Castle| Sat 26 and Sun 27 September
*Details subject to change.
Editor
Astrid Madsen
to the Love Your Food Show 2026 – Northern Ireland’s largest celebration of food and drink! This is a place where great tastes, local talent, and community spirit all come together in one warm, friendly space.
At the heart of the show is a celebration of local food producers — the people who grow, make, and create the amazing food and drink we all love. It’s your chance to meet them, hear their stories, and taste the passion behind every product.
A special highlight of this year’s show is the Kitchen Theatre, led by Chef Jack O’Keeffe, assisted by Lubo Mulkerns, past winner of Springboard FutureChef.
Astrid Madsen is the editor of SelfBuild & Improve Your Home magazine. She previously held the same role in an Irish trade publication, before that she worked at the National Standards Authority of Ireland. She graduated with a BA in Urban Studies from Columbia University in New York and holds an MBA from the Instituto de Estudios Bursatiles in Madrid. France of origin, she now lives in Portarlington, County Laois, where she’s taken on the task of renovating a listed building!
Email: astrid.madsen@selfbuild.ie
Jack brings a warm, down-to-earth style to everything he does, sharing his love of local ingredients and great flavour. He’ll also be sitting down with local producers to chat about their food, their stories, and what makes Northern Ireland’s food scene so special.
Each afternoon, you can also join Terry McCartan, Global Brand Ambassador for Hinch Distillery, for a lively and welcoming whiskey workshop. It’s a relaxed way to discover more about Irish whiskey and enjoy a couple of classic favourites along the way.
Contributors
The Love Your Food Show runs alongside the Love Your Home Show at the same venue, creating a full day out celebrating everything that makes a house feel like home — great food, great ideas, and great company.
Jack O’Keeffe
Come hungry, bring your curiosity, and get ready for a truly delicious day out. Happy tasting!
Former Head Chef of one of Ireland’s top cookery schools and having worked in some of the countries top restaurants has led Jack to the current position of Executive Head Chef at one of Ireland’s leading food and restaurant groups along with being a regular on Ireland AM – Ireland’s longest running morning talk show.
Editorial Team
Graphic Designer
Shannon Quinn
Patricia Madden
Fiann Ó Nualláin
Sales Team
Fiann is an award winning garden designer, author and broadcaster with a background in fine art, ethnobotany and complementary medicine. Website: theholisticgardener.com / Social media: @HolisticG
Head of Business Development
Heather McGarrigle
Lisa Killen, Joanna McConvey, Emma Phillips, Maria Toland, Nicola Delacour & Ben Murphy
Heather McGarrigle is a qualified journalist and marketer with over 17 years’ experience in content and communications. She began her career as a magazine features writer and has worked as a newspaper reporter, freelance journalist, copywriter, book editor, digital marketer and social media manager. She also runs The Patchwork Quill blog, celebrating culture, craft and creativity in Northern Ireland. heather@quillincni.com
Jack O’Keeffe
Kitchen Theatre
Jack O’Keeffe
Former Head Chef of one of Ireland’s top cookery schools and having worked in some of the Islands top restaurants has led Jack to his current role as a regular on Ireland AM – Ireland’s longest running morning talk show.
He can also be found presenting demonstrations and cookery classes in Farmshop – one of the best groups of small independent craft & produce stores on the Island.
Jack has an impressive collection of foodie accolades, but as he says himself, “I just love food, everything I do revolves around food”. Jack believes that food is the greatest catalyst in the world for conversation, whether it’s oysters on a rain soaked beach in Connemara to a bowl of baba ghanoush in sun bleached Lebanon.
Lubo Mulkerns
Lubo is a 17-year-old trainee chef from Newry. He has previously cooked in the Demo Kitchen, as a Springboard FutureChef Northern Ireland finalist & as last year’s winner just before he headed to London for the UK Final. This year he was delighted to be asked back as one of the judges of the school’s competition.
Lubo is currently a Level 2 Professional Cookery student at SRC Newry & has been gaining experience in the last year, working in Deli, Bistro & Fine Dining restaurant kitchens.
He hopes to continue with his studies as well as gain as much culinary experience as he can through the year.
Hinch Distillery
Hinch Distillery is a modern, award-winning distillery in County Down, crafting tripledistilled Irish whiskey and Ninth Wave Gin. Known for exceptional spirits, Hinch also offers award-winning distillery tours and immersive visitor experiences, celebrating innovation, quality, and contemporary Irish distilling.
Join Global Brand Ambassador Terry McCartan for a whistle-stop whiskey workshop, Some Like It Hot. Terry will share the story of Irish whiskey and how Hinch Distillery came to be, before crafting two world-renowned favourites: a warming Hot Hinch Toddy and a classic Irish Coffee.
11.00
Spice-Roasted Chicken with Fiery Mojo Rojo Served with Jack’s Wedge Salad & Garlicky Young Broccoli
Cooking demo with Chef Jack O’Keeffe
12.30
‘Spill the Beans’ with Jack and friends
Join Jack as he sits down with local producers to uncover the stories behind the food, celebrate local ingredients, and share delicious samples fresh from the source
13.30
Nduja-Stuffed & Breaded Pork Tomahawk Chop with Spring Slaw and Roasted Potato & Pickle Salad
Cooking demo with Chef Jack O’Keeffe
15.00
Some Like it Hot with Hinch Distillery
Join Global Brand Ambassador Terry McCartan for a whistle-stop whiskey workshop, Some Like It Hot. Terry will share the story of Irish whiskey and how Hinch Distillery came to be, before crafting two world-renowned favourites: a warming Hot Hinch Toddy and a classic Irish Coffee
15.30
Stout & Miso–Braised Beef Short Ribs with Celeriac Risotto and Charred Leeks
Cooking demo with Chef Jack O’Keeffe
Spice-Roasted Chicken with Fiery Mojo Rojo Served with Jack’s Wedge Salad & Garlicky Young Broccoli
Cutting a whole chicken in half and roasting it hard in a hot oven or air fryer is one of those kitchen techniques I return to week after week when I want something truly moreish with minimal fuss. A whole chicken is hard to beat for value, and even harder to beat for flavour crisp, golden skin and juicy meat roasted on the bone is a winning combination every time. It’s simple, versatile, and endlessly adaptable. This version takes its cues from the Canary Islands, but the same approach works beautifully with jerk spices, five-spice, or a classic rosemary and garlic rub.
Ingredients
Spice-Roasted Chicken
1 large chicken, spatchcocked
4 garlic cloves, finely grated
1 tbsp smoked paprika
1 tbsp sweet paprika
1 tbsp onion powder
1 tbsp ground coriander
1 tbsp honey
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tbsp sherry vinegar
2 tbsp olive oil
Sea salt, to season
Fiery Mojo Rojo
4 long red peppers (piquillo, Ramiro, or red bell peppers)
2 red chillies
2 garlic cloves
2 tsp ground cumin
2 tsp smoked paprika
½ tsp cayenne pepper
4 tbsp sherry vinegar
2 tbsp honey
150–200 ml extra virgin olive oil
1 handful torn white bread
Sea salt, to season
Jack’s Wedge Salad
2 large cos lettuce heads
4 anchovy fillets
1 small garlic clove
2 tbsp mayonnaise
1 tsp Dijon mustard
4 tbsp buttermilk, plus extra if needed
Zest and juice of 1 lemon
1 cup breadcrumbs
Olive oil
Salt and freshly ground black pepper
Garlicky Young Broccoli
2 handfuls sprouting broccoli
3 garlic cloves, thinly sliced
Chilli flakes, to taste
Zest and juice of 1 lemon
Olive oil
Salt and freshly ground black pepper
Method
1. Preheat the oven to 220°C.
2. Start by making the spice paste for the chicken. In a bowl, combine the garlic, smoked paprika, sweet paprika, onion powder, ground coriander, honey, black pepper, cayenne pepper, sherry vinegar, and olive oil. Mix well to form a thick paste.
3. Place the spatchcocked chicken on a lined roasting tray and rub the spice paste generously all over. Season well with salt. Roast for 45 minutes, or until cooked through and deeply golden. If the chicken begins to colour too quickly before it is fully cooked, reduce the oven temperature to 180°C and continue roasting.
4. For the mojo rojo, place the peppers and chillies on a separate tray, leaving them whole. Drizzle with a little olive oil and season with salt and pepper. Roast for 15 minutes, until softened and lightly charred. Remove from the oven and allow to cool slightly, then peel away the skins and remove the stems and seeds.
5. Transfer the peppers and chillies to a blender along with the garlic, cumin, smoked paprika, and cayenne pepper. Blend into a paste. Add the sherry vinegar, honey, torn bread, and some of the olive oil, then blend again, gradually adding more oil until you have a smooth, pourable purée. Taste and adjust the seasoning with salt or honey as needed.
6. To make the wedge salad, finely chop the anchovies and garlic, then place in a bowl with the lemon zest and juice, mayonnaise, Dijon mustard, and buttermilk. Whisk until smooth, adding a little more buttermilk if needed to loosen the dressing. Season lightly with black pepper.
7. Cut the cos lettuce heads lengthways into quarters. In a dry pan, toast the breadcrumbs with a drizzle of olive oil and a pinch of salt until golden and crisp. Set aside.
8. For the broccoli, place a large pan over high heat. Once hot, add a drizzle of olive oil followed by the sprouting broccoli and a generous pinch of salt. Toss continuously and cook for two minutes, then reduce the heat slightly and add the sliced garlic and chilli flakes. Cook briefly until fragrant, then finish with lemon zest and a squeeze of lemon juice.
9. To serve, arrange the chicken and broccoli on a large serving platter and drizzle generously with the mojo rojo. Place the lettuce wedges onto a side dish, spoon over the dressing, and finish with a generous scattering of toasted breadcrumbs. Finish everything with extra herbs and a final squeeze of lemon.
Nduja-Stuffed & Breaded Pork Tomahawk Chop with Spring Slaw and Roasted Potato & Pickle Salad
Last year I spent a good stretch of time in Bavaria, in and around Munich, eating some truly memorable food. At one point I must have eaten pork schnitzel three days in a row — crisp, comforting, and completely irresistible. This dish is my nod to those Bavarian flavours, filtered through my own Italian leanings. Think something in the spirit of a Costoletta alla Valdostana, but made with pork, stuffed with ’nduja and cheese, and fried until deeply golden and unapologetically indulgent.
Ingredients
Pork Chops
4 large bone-in pork chops, ideally cut from the rack and about 2.5 cm thick
4 tbsp ’nduja paste
2 mozzarella balls, torn into chunks (blue cheese also works beautifully)
A few sprigs of rosemary, finely chopped
4–5 cups fine, dry breadcrumbs
4–5 cups plain flour
2 eggs
A splash of milk
100 ml olive oil
4 tbsp butter
Sea salt and freshly ground black pepper
Green Dressing
1 tbsp capers, finely chopped
1 bunch flat-leaf parsley, finely chopped
½ tsp Dijon mustard
A splash of lemon juice
A splash of olive oil
Spring Slaw
1 small green cabbage
4 scallions
1 pack of radishes
1 fennel bulb
A few sprigs each of mint, parsley, and dill
Zest and juice of 1 lemon
1 tbsp honey
Sea salt
Roasted Potato & Pickle Salad
200 g cider vinegar
100 g brown sugar
100 g water
2 tbsp coriander seeds
2 tsp fennel seeds
1 whole cucumber
1 red onion
1 tbsp Dijon mustard
About 16 baby potatoes
Olive oil
1 bunch mixed fresh herbs
(parsley, mint, tarragon)
Salt and freshly ground black pepper
Lemon wedges, to serve
Method
1. Preheat the oven to 220°C.
2. Place the potatoes on a roasting tray with olive oil, salt, and pepper. Toss well and roast for 20 minutes. Remove from the oven and roughly crush some of the potatoes to create craggy edges, then return to the oven for another 10 minutes until deeply golden, crisp, and lightly charred. Set aside to cool slightly.
3. To make the pickle, place a saucepan over a medium heat and toast the coriander and fennel seeds until fragrant. Add the cider vinegar, water, and brown sugar, and simmer until the sugar has dissolved. Remove from the heat and allow to cool slightly.
4. Give the cucumber a couple of firm whacks with a rolling pin or the side of a knife, then cut into rough chunks. Peel and finely slice the red onion. Add both to the warm pickling liquor. Transfer to a clean jar and refrigerate — it can be used after an hour, but improves if left longer.
5. Place the pork chops on a chopping board and carefully cut into them to butterfly, keeping them attached at the bone. Gently bash them out a little, being careful not to tear the meat. Spread the ’nduja over one side, add the cheese and a little chopped rosemary, then fold the pork back over. Lightly bash the edges to help seal.
6. Set up three shallow bowls: one with flour, one with beaten eggs and a splash of milk, and one with breadcrumbs. Season each with salt and pepper. Dip each chop into the flour, then the egg, then the breadcrumbs. Repeat once more for a thick, crisp coating. Set aside on a tray.
7. Heat a wide frying pan over a medium heat and add some of the olive oil. Test with a few breadcrumbs — they should sizzle gently, not burn. Fry the pork chops in batches. As they cook, add a knob of butter to the pan and baste the chops, cooking until golden on both sides and cooked through. Remove and rest on kitchen paper or a clean cloth.
8. For the slaw, finely shred the cabbage, scallions, fennel, radishes, and herbs. Place in a bowl and toss with the honey, lemon zest and juice, and a pinch of salt. Set aside.
9. To finish the potato salad, toss the roasted potatoes with the Dijon mustard, roughly chopped herbs, and a spoonful of the drained pickles.
10. Mix the capers, parsley, Dijon mustard, lemon juice, and olive oil together to make a loose green dressing.
11. To serve, place a pork chop on each plate with a generous spoon of potato and pickle salad and some spring slaw alongside. Drizzle over the green dressing and serve with a wedge of lemon.
Stout & Miso–Braised Beef Short Ribs with Celeriac Risotto
and Charred Leeks
Food has a way of bringing people together like nothing else, and this is the kind of dish that will have friends and family queuing at your door. Deeply braised beef short ribs, rich and savoury, served alongside a luxurious celeriac risotto, it’s every bit as decadent as it sounds, and then some.
Ingredients
Stout & Miso Braised Short Ribs
1.5–2 kg beef short ribs, or one generous piece per person
2 tbsp oil or beef dripping
4 celery sticks, chopped
2 carrots, chopped
2 onions, chopped
1 whole bulb of garlic, halved
A few sprigs of rosemary and thyme
500ml stout or Guinness (red ale or red wine also works well)
4 heaped tbsp miso paste
500ml–1 litre good beef stock
(jelly stock pots dissolved are ideal)
Sea salt and freshly ground black pepper
Celeriac Risotto
1 small celeriac, peeled and diced
1 tbsp butter
500ml milk
A splash of cream
360 g Arborio risotto rice
1 white onion, finely diced
2 celery sticks, finely diced
4 garlic cloves, finely chopped
1 tbsp butter
1 tbsp olive oil
300 ml cider, beer, or white wine
About 500ml vegetable or chicken stock, kept warm
A generous chunk of mature cheddar or other hard cheese, grated Salt and white pepper
Charred Leeks
3 large leeks
2 tbsp olive oil
2–3 tbsp butter
A large handful of fresh parsley, finely chopped
Method
1. Preheat the oven to 160°C.
2. Start with the beef, as this benefits from the longest cooking time. Season the short ribs generously with salt. Place a large casserole pot over a high heat and brown the beef in batches until deeply coloured all over. Remove and set aside.
3. Lower the heat and add the celery, carrots, onions, garlic, rosemary, and thyme to the pot. Sauté until lightly coloured and aromatic. Add the miso paste and stir it through briefly, just to cook it out, then pour in the stout. Bring to a simmer and allow it to reduce by about threequarters.
4. Return the beef to the pot and add enough stock to almost cover everything. Place a lid on top and cook in the oven according to your schedule:
• 160°C for 3–4 hours if you’re short on time
• 140°C for 5–6 hours for a deeper result
• 120°C for around 10 hours for the best, most yielding texture
The meat should be completely tender and falling apart.
5. Once cooked, carefully remove the beef and set aside. Strain the cooking liquor into a saucepan, discarding the vegetables. Bring the liquid to a gentle simmer and reduce for around 30 minutes, until dark, glossy, and deeply flavoured. Set aside.
6. For the risotto, place a saucepan over a medium heat and melt the butter. Add the diced celeriac and sauté gently without colouring for about a minute. Pour in the milk, season with salt and a little white pepper, and simmer for 10 minutes until the celeriac is completely soft.
7. Scoop out the celeriac, add a little of the milk and a splash of cream, and blend until smooth. Adjust the consistency with more milk if needed. Set aside.
8. In a wide, heavy-based pan, heat the olive oil and butter. Add the onion and celery and sweat gently until soft and translucent. Stir in the garlic, followed by the risotto rice, and cook for a minute, stirring constantly. Pour in the cider, beer, or wine and allow it to reduce almost completely.
9. Begin adding the warm stock a ladle at a time, stirring regularly and allowing each addition to be absorbed before adding the next. Continue until the rice is almost cooked and just al dente. Stir in several spoonfuls of the celeriac purée, followed by the cheese and an extra knob of butter. The risotto should be rich, creamy, and gently flowing. Loosen with a splash of stock if needed.
10. While the risotto cooks, prepare the leeks. Trim, halve lengthways, and rinse well, then cut each half into quarters. Heat a wide pan over a high heat, add the olive oil, and place the leeks cut-side down. Once well charred, add the butter, reduce the heat, and cook gently for about 10 minutes until tender and glossy.
11. To serve, spoon the celeriac risotto onto warm plates. Top with a piece of short rib, add a few charred leeks, and finish with a generous drizzle of the reduced braising sauce. Scatter with chopped parsley and, if you like, a little extra cheese.
Exhibitors
Absolute Organic Wine D11
All About Kombucha D9
All Event Catering V17 + V18
Amberline Preserves B17
Bakes by Melissa B23
Barry John Sausages B2 + V3
Basalt Distillery D15
Ben’s Ice Cream Studio V10
Best Greek Olive Oil B6
Betty’s Ice Cream D20
Bia Cultures B27
Black Arch Distillery D31
Blackfire Foods D12
Blaeberry Farm V7
Brazen Chilli D3
A B F G C H D I J K L E
Brennans Events V15
Bro38 Coffee C40
Burren Balsamics A11
Cacao Patisserie B30
CafeNua D6
Causeway Coffee D23
Chunky Cookies A16
Ciao Italian Grocers B13
CMDesigns C6
Coconut & Moo Moo A12
Cookie Dó B19
Counter Culture Bakery C38
Crawford’s Rock C17
Cult Plant Based Cheese C37
Dart Mountain Cheese B28
Dolce Sofia Dolci D30
Dromona V1
Dundarave Estate A5
Earth Signature Tumeric Blend E10
Emma’s Chocolate Bombs B8
En Place Foods E19
Erin Grove Preserves C20
Fish & Chips V16
Flavour Safari C4
Football Special F34
Frankie & Eileens Gin E30
Frost Freeze Candy F39
Garnacha D13
Gilchrist Confectionary LTD D44
Gra Matcha E32
Gran Grans Foods B7
Granny Shaws Confections C10
Habanero Steve’s C33
Heavenly Delights NI D2
Heidi’s Homemade Fudge F28
Hello Fresh C26
Hinch Distillery B11
Hotties Chocolate B33
Indie Fude D36
Irish Black Butter B5
Issie’s Sweeties B25
Jackson Roze A14
Jamie’s Desserts V20
JOD Food Products Ltd D28
Ke Nako Biltong C11
Kellys Gluten Free Bakery C7
Kennedy Bacon D26
Kitchen Academics E35
Krumb Bakery D35
Le Petit Four Patisserie D5
Little Popcorn Shop D10
Loada Balls E45
Long Meadow Cider A25
Longbridge / Irish Sisters F19
Macha’s Orchard D40
Maddy’s Sweet Treats D38
Manong’s Filipino Food C15
Marshall Beekeeping B14
Melting Pot Fudge E34
Moocha Kombucha E43
Moon Gelato D8
Mushrooms and Love A6
Nachos NI A21
Natural Umber B16
Naturally Cordial E36
NearyNógs Stoneground Chocolate F26
Nica Nica C13
Nitro Coffee B35
Oui Poutine E48
Our Brewery Beers E30
Outdoors Herbalist C14
M N O P
Papa’s Mineral Company C31
Partie De Moi D34
Peppup B32
Pie in the Sky C2
Pizza Napoletana V12
Poco Picante D37
Pure Thai Sauces B31
Rhiannon’s Cakes and Bakes A7
Shorthorn Kitchen A18
Simply Irresistible V9
Simply Scampi B34
Sip & Breathe F35
Sips by Tom C8
Steeper Culture A29
Stinky and Scorchy C28
SUKI Tea Makers B22
Symphonia Spirits D4
Taste with Gusto D46
Tastediisland Jamaican Cuisine C29
Tastees F37
The Brownie Barn B10
The Copeland Distillery A31
The Crepe Makers V19
The Curly Pigs C22
The Daily Apron F23
The Fancy Fox V14
The Flavoursmyth V6
The Fluffy Meringue A15
The Griddle By Angus Farm B38
The Hatch V13
The Jolly Cloud E23
The Local NI C34
The Mallow Makers C30
The Wee Dutch Pancake Shop V4
Thistlewaite Limited F38
Tinholt’s Tasties B4
Tom & Ollie E41
Totally Hot NI B39
R S T V W
Tapitas V5
Taquitos V11
The Pie Shop Moira E26
The Sweet Life by Lauren D19
The Thirsty Herd D22
Visit AND C34
Vittle Bakeshop E46
Waimai Ltd E22
Walled City Fudge C19
Whiterocks A23
Whitewater Brewing Co B42
Whoosh D32
Wild Atlantic Distillery D42
FLOOR PLAN
KITCHEN THEATRE
Welcome
to the Love Your Home Show – the biggest home improvement event in Northern Ireland! Whether you’re planning a big renovation, refreshing a room, or just looking for inspiration, this show brings everything you need together under one roof in a friendly, welcoming space.
With hundreds of exhibitors, you can explore ideas for every part of your home — from heating and energy solutions to extensions, renovations, and those all-important finishing touches. Be sure to visit the Artist & Maker Village, where creativity and craftsmanship shine. Don’t forget those lifestyle products and even something special for your pets.
At the heart of the show is the Love Your Home Theatre, where you can enjoy painting and wallpapering demonstrations, along with helpful talks and presentations from industry experts, all designed to give you practical tips and fresh ideas you can use at home.
You’ll also find inspiring room sets from Habitat for Humanity, beautifully styled using items from their Habitat for Humanity ReStore shops — showing how great design and sustainability can go hand in hand.
Whether you’re planning, dreaming, or ready to start your next project, the Love Your Home Show is packed with ideas to help you create a space you truly love.
Editorial Team
Graphic Designer
Shannon Quinn
Head of Business Development
Patricia Madden
Sales Team
Lisa Killen, Joanna McConvey, Emma Phillips, Maria Toland, Nicola Delacour & Ben Murphy
Buy Direct with Dalzells –Make Your Home Truly Yours
Planning a new kitchen or upgrading your existing one? Now is the perfect time to start bringing your vision to life. Whether you’re renovating, fitting out a new build, or finally tackling that long-awaited project, this is where your home starts to feel like you.
Budgeting Your Dream Kitchen
Smart budgeting is key, and one of the easiest ways to save is to buy your appliances directly from Dalzells. While kitchen fitters excel at design and installation, appliances don’t have to come as part of their package. Buying direct gives you more choice, better value, and expert advice—without compromising on quality.
Skip The Kitchen FitterBuy Direct
Dalzells, a third-generation family
business established in 1956, has been serving homes in Northern Ireland for over 70 years. Their warehouse stocks over 10,000 large home appliances, with hundreds more on display. Choose from price-conscious options like Beko, leading brands such as Bosch, Neff, Miele, and Rangemaster, or aspirational names like Fisher & Paykel, Liebherr, La Cornue, and Lacanche.
Kitchen Trends 2026
Current kitchen trends bring style, convenience, and wow-factor together. Explore Quooker taps for boiling, filtered, and sparkling water, warming drawers, integrated coffee stations, vented hobs, and dual zone wine cabinets for both red and white—perfect for a kitchen that combines form, function, and enough style to spark kitchen envy among friends and family.
Dalzells also offers free delivery across Northern Ireland, flexible storage, a range of finance options, and expert guidance, making it easy to bring your dream kitchen to life.
Email: sales@armaghelectrical.com
Web: www.armaghelectrical.com
Phone: 028 3755 1260
Love Your Home Theatre
Everyone needs a safe place to call home
2.8 billion people in our world live in inadequate housing.
Families are forced to live in places that are cold and damp, overcrowded or do not have a door that locks. Simple homes save lives. Families are healthier, children do better in school and parents have a chance to earn a stable income.
Every day, Habitat for Humanity works beside families to build, renovate or repair their home in more than 60 countries around the world. Habitat advocates to improve access to affordable shelter and support funding models that enable families with limited resources make vital improvements to their homes.
Donate today to make a difference to support Habitat’s work here at home and around the world: habitatireland.org/donate
House to Home
Today, Habitat works with other charities and communities to improve the quality of housing and community buildings for vulnerable groups.
The ‘House to Home’ programme supports vulnerable people who have been homeless or at risk of homelessness, to sustain tenancies by helping them to make a house a home. The project makes a house ‘a home’ for people who need a fresh start, and are already among the most vulnerable in our community.
Volunteers help to deliver a dramatic impact, both physically and socially. Get involved today: habitatireland.org
Exhibitors
AA McG 27 Crafts C38
Aaron Kearney Design C37
Action24 F62
Air & Moisture Control 365 D19
Amber Jordan Design C40
Aoife Devlin Architects A12
Armstrong Solicitors A2
Art by Anna McDonald Anakaa B47
AXA Insurance E42
B
Babyy and Co F45
BathShack C32
Blue Cube Arts B46
Botanica International Ltd F36
BPerfect Cosmetics F33
Bragan Skincare F37
Budget Energy E12
Butternut Box D33
C
Callaghan’s Electrical B4
Capital Leisurewear F64
Charles Hurst Group E33
Cher Simpson Watt Interiors E9
Clay Fairy Ceramics C53
Closkelt Yarns D47
Clover Energy Systems B10
Consumer Council for Northern Ireland E5
Coolworx NI E37
Co-Ownership E6
Cula Ceramics B50
Custom Living Spaces F25
D
DampMaster NI F20
Doodles By John B32
E
Earthly Emporium B24
East Down Building Ltd C33
Eco Wood Co. B18
Elliotts Legal Solicitors E15
Emily’s Art A32
Energy Wipe D11
Euro Garden and Home C8 + D12
F
Fernhill Stone Ltd H12
Fibrus Broadband B3
Fiona McGovern Art A37
Fusion Robes Ltd/Simple Wardrobes NI E36
Future Renewables C4
G
German Kitchen Centre D38
Glacier Water Systems Ltd E22
GMS Intelligent Systems D2
Graham Crichton - Pet Photographer A11
GreenThumb A9
Habitat for Humanity D27
Haus of Hank A22
Heather Byrne Art C48
Hello Fresh D16
Hiddenbed Ireland F23
HomeBot Ireland D30
HoneyComb Cabin F30
HSC Fostering D14
iMAC Architecture D34
INSIGNI C39
Ivy Cottage Design F26
H I J
Jewellness F35
Joanne Armstrong Artist B34
Just Dandy C42
K
Kangen Water Better Living C26
Keith Drury Art Ltd A44
Killymoon Bespoke Living F54
Kinecx Energy E2
kokodesigns A31
Moneyvart Ceramics C44
Mourne Living Furniture E43
Murphy & Bailey A3
Peter Thomas Photography B51
Phelim Donfield Artist C54
S
Sam Allen Art C36
SAM Mouldings D20
Sandra Shaw Art D45
Leakproof Pods A14
Louisa Kelly Art D39
Louise at the Furniture Store NI F2
L M
Mango Crafts F27
Marks Wildlife A27
Martin McCormack Insurance and Pensions Services A20
