National Picnic Week Gift from TESCO

I was over the moon to receive my wonderful gift from TESCO to help kick off National Picnic Week which runs from Saturday 11th til the 20th.


The hamper was full to the brim with local Northern Irish produce. This included breads, salad and fruit, pate, crisps, dairy produce (which nicely coincides with Norther Ireland Year of Food and Drink’s 2016 Dairy Month) eggs, ham, desserts, fruit juice, ciders and beers!!!!


Amazing spread….. and all local produce. I’m looking forward to tucking into it. All we need now is some good weather!!!

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Trip to Ikea

Love IKEA……. Took my 7 year old daughter here for a treat
and yes she loves Ikea. She wanted ice cream and a hot dog.We saw the newly refurbished and very comfy restaurant which I will try soon!!
After our meeting with Moira to catch up on the Live Lagom project (which I missed) I received loads of stuff for my terrarium. I got a big glass jar, round stones, activated charcoal, dehydrated soil, decorated stones and two plants. 


We then saw the hydroponic section which is the newest range IKEA are doing. This involves growing plants etc from seeds using wool, water, pumice, light and feed….and no soil- have to get one!!


Then it was off to the bistro.  My daughter wanted frozen yoghurt instead of ice cream. So we had a hot dog each and she was chuffed with her yoghurt and I was over the moon about my terrarium!!!

Happy 6 months Kua ‘Aina

Six months on, surf’s up for Kua ‘AinaBelfast’s first Hawaiian-inspired restaurant continues to make waves in the local restaurant scene, whilst supporting local suppliers. Kua ‘Aina Belfast, owned and operated by Northern Ireland boys Paul De Francisci and Patrick Gray, opened its doors in Belfast’s Victoria Square shopping centre in early December following the tremendous success of their first two restaurants in London.  

Inspired by the iconic North Shore Hawaiian burger and sandwich grill with the same name, Kua ‘Aina has quickly become a favourite among local diners seeking tasty and thoughtfully created meals served in a vibrant, escapist atmosphere. What’s more, many of the popular items on the restaurant’s menu are made with unique recipes developed directly with local suppliers.  

In their first six months of operation in Victoria Square the team has served up over ten thousand 100% pure succulent lava-grilled beef burgers made to their secret recipe by Carnbrooke Meats, Dromara, and over seventeen thousand brioche buns delivered fresh to the restaurant daily by Belfast’s French Village Bakery. A growing customer favourite in the summer months, Kua ‘Aina customers have also slurped over 2,200 pints of milkshakes made with local favourite Morelli’s ice cream.

“We have really enjoyed working with Northern Irish suppliers – especially in the Northern Ireland Year of Food and Drink – to develop unique, made-from-scratch items for our menu and are always impressed with the quality of food available locally in Northern Ireland”, said Paul De Francisci. “We love that our Hawaiian-inspired menu offers the opportunity for fantastic local produce to shine, and that we are working to raise the standards set for casual dining in Belfast by using these high quality ingredients and bespoke recipes.”

Kua ‘Aina is quickly becoming known for their outstanding customer service and customer experience in the vibrant restaurant in addition to the exceptional quality of food served. “Our first six months focused on building a high level of customer loyalty and satisfaction and making sure that our Belfast team received the same rigorous training as our staff in London,” added Patrick Gray. “This training included numerous staff trips to our London restaurants for the new team members to train under more experienced staff and vice versa.”

Building on this success, Kua ‘Aina has also recently appointed a new General Manager, Ciaran Sloan, who brings a wealth of local restaurant knowledge to the table and is tasked with continuing to raise the bar on casual dining in Northern Ireland and Kua ‘Aina’s reputation as leaders in their field.

“I’m delighted to have joined the team at Kua ‘Aina,” said Ciaran Sloan, General Manager, Kua ‘Aina Belfast. “There are a number of misconceptions that affordable, casual dining – especially in shopping centres – features primarily frozen and processed ingredients, which simply is not the case with Kua ‘Aina. I am so excited to have joined the Kua ‘Aina team in Belfast and look forward to continued growth in business and reputation.”

For more information on Kua ‘Aina’s locally-sourced menu offerings and summer menu launching soon, visit http://www.kua-aina.co.uk or follow Kua ‘Aina Belfast on Twitter @KuaAinaNI or facebook.com/KuaAinaNI.