Real Bread is nothing fancy and has nothing to hide

We are proud to have become members of the Real Bread Campaigns in both UK and Ireland which promote traditional baking and only natural ingredients.

We started baking our own bread to sell in our first deli in 1997. To this day our Bread is baked fresh every night, six days a week, with locally milled, top quality untreated, unbleached flour, natural fats and oils, free range eggs, Irish butter and local milk and buttermilk.

We do not believe in using chemical yeast enhancers, preservatives or any other artificial additives in our bread. We only use fresh yeast as well as our own ferment, which was first created over 70 years ago!

This is proper, old school baking with a commitment to flavour, authenticity and our customers’ health. To find out more about Real Bread go here.

*Our scones, rye bread and soda bread do contain baking soda, so do not qualify for the Real Bread Loaf Mark

Clearer Water at the Yellow Door

Clearer Presentation Boards-01

We are delighted to be supporting Clearer Water at the Yellow Door

A pure, natural, stone-puri ed water, bottled by a social enterprise, creating work placements for people with disabilities. Good for you, good for the local economy, good for the environment.

For more information visit

Sow, Grow, Munch launches at Stormont

As one of the sponsors, we are very proud that this terrific resource was officially launched at Stormont in October, and has support from CCEA and Tourism NI as a legacy project for the NI Year of Food and Drink.


From L to R – Carolyn Boyd (Industry Development manager, Tourism NI), Jo-Anne Dobson MLA, Jilly Dougan, Richard Hanna (Director of Education, CCEA)

Sowing the seeds for future generations

An initiative aimed at encouraging school children to grow, cook and eat local produce was launched this week at Parliament Buildings by a leading producer and food campaigner.

The Sow, Grow, Munch schools’ initiative, which has been created by Jilly Dougan, was officially launched on Monday at a Stormont event hosted by Jo-Anne Dobson MLA. Supported by the Council for the Curriculum, Examinations and Assessment (CCEA) and Tourism NI, the guide will form part of the legacy of 2016’s Year of Food and Drink and will give young people the opportunity to learn about growing whilst developing learning embedded in the Northern Ireland curriculum.

The launch was attended by a plethora of food lovers, industry professionals, MLAs from across the political spectrum and deputy First Minister Mr Martin McGuinness.

Jilly, who is also known for creating productive herb gardens for hotels and restaurants, said her ‘how to’ guide to vegetable and fruit gardening came about as a response to a disparity between schools in gardening capabilities.

“I have been in and out of lots of schools and some have really fantastic food growing initiatives. However, some have nothing in place or they have a garden which is overgrown and unloved with really keen teachers who don’t know where to start. I saw a need for a simple guide, which was specific to our climate and the school year. The guide isn’t just about growing though, it’s about local food and how to cook simple food from scratch.”

Jo-Anne Dobson MLA, who hosted the event said, “Sow, Grow, Munch is inspiring a generation of young people to think smarter when it comes to what they eat. This is a fantastic initiative, both online and offline, to engage our young people, increasing their knowledge and leading to healthier and happier lives. It gives me the greatest of pleasure to host Jilly and Sow, Grow, Munch at Stormont and to support her in seeking the continued backing of Government to promote a new, fresh and locally grown concept.”

Growing food in schools has many benefits; children learn where their food comes from, and how it is produced. It encourages healthy and seasonal eating, is great exercise, encourages team work and can double up as an outdoor classroom.

These benefits have led to the guide being incorporated into a much larger project in collaboration with Tourism NI and CCEA as a legacy of Year of Food and Drink 2016.

Director of Education at CCEA, Mr Richard Hanna said, “CCEA is pleased to support this legacy piece of the Year of Food and Drink 2016 and to partner with Tourism NI on this project which will see us develop an online education resource to promote healthy eating and growing.

“It will give young people the opportunity to not only learn how to grow produce but to support and further develop important learning areas already embedded in the Northern Ireland curriculum such as literacy, numeracy, science, entrepreneurship, employability, cooking, hygiene and the environment”.

Carolyn Boyd of Tourism NI said, “Tourism Northern Ireland are proud to partner with both Jilly and CCEA to ensure that The Year of Food and Drink 2016 has a legacy beyond the year and far into the future.”

Sow, Grow, Munch is free to download on both the Eco-Schools NI and Education for Sustainable Development websites.

Jilly added, “It was important to me that the book was free to schools and educators as I know resources are always limited. I am completely indebted to my sponsors who believed in the project enough to pay for the design and print of Sow, Grow, Munch. It shows great collaboration within our local food supply chain that the sponsors were Irwin’s Bakery, Forest Feast, Food NI, NI Stakeholder Potato Promotion Group, Yellow Door Deli, Ulster Farmers Union and Armagh, Banbridge and Craigavon Council’s Food Heartland – a combination of private companies and public sector bodies and organisations.

“I am so pleased that CCEA and Tourism NI have taken up the reins and have such exciting plans for the concept, and how it will be used to augment and enhance the curriculum.”

2016 Great Taste Awards

We were immensely proud of our talented team for their achievements at the Guild of Fine Foods’ Great Taste Awards this Year, the acknowledged benchmark for fine food and drink.

We were thinking of renaming it the Great Tasting Butter Awards, as fab Irish butter and local buttermilk featured heavily in our award-winning products.

We were delighted to receive a fantastic 2 star, and 1 stars for 6 other products.


Sticky Toffee Pudding – 2 star


Here’s what the judges said:

“An even appearance with a glistening sticky toffee topping. The taste is clean, buttery toffee, without being too sweet. A great finish. The balance is so nice that we could not stop eating it.”

“A sticky toffee pudding that lives up to it’s name. A rich molasses aroma is followed by a soft textured sponge with a great mouth-feel.”

“Heaven on a plate.”


1 stars


Honey glazed buttermilk burger bap

Raspberry and almond Loaf

Buttermilk Sorbet

Granary Loaf

Braised North African Lamb

Parsnip, kale and chestnut pie

Recipe of the Month

Starter – Fivemiletown Ballybrie, Sunblushed Tomato & Caramelised Onion Fritters, Cranberry Chutney & Hazelnut Dressing


4 portions

150g Ballybrie cut into rough Dice.

4 wedges Sun Blushed Tomatoes Finely Chopped

20g Caramelised Onions chopped

20g Fine Breadcrumbs

1 teasp Chopped Chives

Pinch Salt & Pepper

Pane Mix

Seasoned flour

Egg Wash (2 eggs & little milk whisked together)

Fine Bread Crumbs

Place the Ballybrie into a blender and blitz for 45 seconds to 1 minute until the cheese is in small pieces but not a paste.  Place the cheese in a bowl with all the other ingredients. Now form into 12 equal size small balls. Once you have all the balls formed place on a tray with greaseproof paper and put in the freezer to firm up.  Once firm, roll the balls in the seasoned flour, then the egg wash and finally the fine Breadcrumbs, shaking off excess ingredients at each stage. Repeat the process once more so the fritters have a good coating.

Hazelnut Dressing

30g Toasted Hazelnuts Roughly Chopped

50ml Olive Oil

1teasp Local Honey

1/2teasp Wholegrain Mustard

Squeeze of Lemon Juice

Pinch Salt & Pepper

Simply mix all the ingredients together and season to taste. Set aside

1 Jar of Cranberry Chutney

Mixed salad leaves to garnish

To assemble the dish spoon 3 small mounds of the chutney onto a plate and garnish the plate with some winter salad leaves. Fry your Fivemiletown fritters in hot oil 190oC for 30-40 seconds until golden brown, drain on kitchen paper and place on the plate just to the side of the chutney, last thing drizzle your hazelnut dressing over the fritters and serve immediately.


Canape – Fivemiletown Ballyblue Cheese Mousse on Oakwood Cheddar Shortbread with Sweet Quince & Port Glaze


This simple vegetarian canape can be prepared in advance and will be extremely popular with everyone at your party. Really delicious

100g Ballyblue Cheese rind removed

35g Cream Cheese

Dice up the blue cheese into small cubes and place in a blender with the cream cheese, bitz both cheeses together until smooth. Once blended place the mixture into a small tub and refrigerate

Oakwood Cheddar Shortbread

100g Plain flour

50g Cornflour

100g Softened Butter

75g Finely grated Oakwood Cheddar

Grind of Black Pepper

1 Free Range Egg Yolk
Simply place both flours, pepper and butter into a bowl and rub the butter into the flour mix with the tips of your fingers. Once the mixture resembles a crumble mix add the egg yolk and cheddar. Mix with a wooden spoon to bring the mixture together. Turn the mixture out onto a floured board and knead for a couple of minutes until smooth. Cover the dough with cling film and refrigerate for at least an hour before rolling out.

Sweet Quince and Port Glaze

1 Dessert spoon of quince

3 Dessert Spoons of Port

Place the quince paste and port in a small saucepan and heat gently stirring all the time until the quince is completely dissolved and the mixture is a thick glaze; set to one side

Remove the shortbread from the fridge and roll out to the thickness of a £1 coin. Cut out small discs with a round cutter about 30mm in diameter. Bake on parchment paper at 170oC for 8-10 minutes until golden brown. Allow to cool before brushing with the warm glaze and finally pipe the cheese mixture on top. You can decorate the top with half a toasted walnut.

Recipe of the month

Especially for Emma McDonald who moved to Cornwall and is suffering from Yellow Door blueberry scone withdrawal! Now Cornwall is a lovely place, but all that clotted cream deserves a really lovely scone.


Blueberry scones

Makes 20 large scones

700g soda bread flour

150g caster sugar

½ tsp salt

120g butter

100g fresh or frozen blueberries

350 – 400ml buttermilk

1 egg, beaten

Preheat the oven to 200°C


Mix the flour, caster sugar and salt in a bowl. Add the butter and rub it in, using your fingers until the mixture resembles breadcrumbs. Add the blueberries at this stage and mix through. Add the buttermilk and mix again until the mixture starts to come together.

Turn the mixture out onto a lightly floured surface and work it with your hands until it forms a ball. Pat out to a thickness of 4-5cm and, using a large scone cutter, stamp out the scones. You could use a large diameter glass if you don’t have a cutter. Place them on a baking sheet and glaze the tops with beaten egg.

Bake for 20-25 minutes until golden on the top and cooked through. Serve warm from the oven with lots more good Irish butter and home-made preserves.

The Garden

Spring seems to have just about sprung, and our gardens are coming to life.

We are really proud to be one of the sponsors of Sow, Grow, Munch, a book for schools and community groups written by our own Jilly Dougan. More details to follow on that.

One of the things that anyone could do at home is sow peas for pea shoots. You get that fantastic fresh pea flavour in as little as 2-3 weeks and they are packed with vitamins A, C and Folic acid.

Here’s how…

Use recycled disposable plastic cups, yoghurt pots, seed trays or anything which will hold compost and has drainage holes in the bottom.

Any dried pea will do such as the ones you get in the corner shop. You can soak the peas in cold water for an hour or overnight beforehand which will speed up the germination process, but it’s not necessary. ¾ fill your pot or tray with compost, dampen slightly and scatter the peas over the surface quite closely together. Cover with compost, and keep moist but not wet. Place on a windowsill or somewhere light and in about 3 weeks when the pea shoots are 8-10cm high cut them off with a pair of scissors. If you cut them about 3cm up (above the first set of leaves) they will regrow to give you another crop. Pea shoots are great just eaten as a snack, in sandwiches or tossed into salad.

Read Sow, Grow, Munch here

The Mighty Spud Awards – Mightiest innovative potato dish

We love our spuds, we’re Irish, of course we do!

We were delighted to have been honoured with the mightiest innovation for our smoked potato mash. Organised by the Mighty Spud.

And we’re in great company, as you can see…

“Northern Ireland is well known for its top quality food but the Mighty Spud Awards 2016 took things to a whole new level. Our finalists battled it out in four hotly contested categories but in the end the four winners stood out for their mighty taste, quality and ability to push the boundaries when it comes to the humble spud. The Mightiest Chip in Northern Ireland was awarded to Mortons, Ballycastle who were a standout in the category, The Hillside Bistro, Hillsborough won Mightiest Mash, Tony and Jen’s, Belfast picked up the accolade for Mightiest Healthy Potato Dish and The Yellow Door, Portadown is honoured with serving the Mightiest Innovative Potato dish in the province”.

How do we make this yummy mash? Watch the video here.

Read the whole story here.

Yellow Door Wins Gold

We love having success at the Guild of Fine Foods Great Taste Awards, and 2015 was no exception! We were delighted to win a coveted 2 star for our Christmas pudding.

Here’s what the judges said

“Great fruit content that is well soaked giving a really moist and surprisingly light pudding. Well balanced with fruit, alcohol and crumb. A great pudding, well done”

Did you know we also won the Golden Fork for Best Signature Deli dish in 2013 and 2014 with a Strangford prawn and Comber potato soup, and a beef cheek and smoked potato mash pie.



Food Feet Rather Than Miles!

Our latest new toy is an Urban Cultivator™, an ingenious indoor growing system and the first that we know of in Northern Ireland.

Whilst we can grow our own micro herbs and pea shoots for about 8 months of the year in a greenhouse this little fully automated system lets us carry on to a throughout the winter months.

So far we’re delighted and can’t wait to experiment more.