NI Food Tours is based in Killinchy – 30 minutes from Belfast. Tracey Jeffery and her team offer you unique and authentic experiences where you will meet the locals, hear their story and enjoy their award winning food and drink. On an NI Food Tour you will go off the beaten track and 30 minutes later you will feast your eyes on the stunning coastline of Strangford Lough.
Start your tour with a traditional Irish Bread making experience in Tracey’s 18th century thatched barn on the shores of the Lough. Meet Fred the local Bread maker. Fred will invite you to put on an apron and make your own breads with him in the traditional way. These are immersive experiences!
The table will be set with a feast of local award winning foods – smoked butter, dulse butter, homemade jams, traditional breads – all to be enjoyed with tea and coffee in Tracey’s farmhouse kitchen where the stove will be lit and it will be cosy and welcoming!
Tracey also offers Gin and Whiskey tastings with lunch in her thatched cottage.
A visit the Oyster Farm. You will travel in style - on his tractor and trailer to the Oyster and Mussel Farm. You will harvest your own oysters and afterwards, at the oyster shac you will feast on an impressive array of shellfish – langoustines, oysters, crab claws and a big steaming pot of mussels all washed down with wine, prosecco or local Porter.
One day / two day, or short half day one off experiences are available in line with Client requirements. Tours run year round.
What Makes Us So Special?
- NI Food Tours offers experiences which are authentic and immersive.
- Our location is 30 mins from Belfast along the Strangford Lough coast
- You will get to know Northern Ireland through its people and its food
AN UNFORGETTABLE INCENTIVE EXPERIENCE!
"Local, authentic food is a key ingredient for any incentive travel experience and we are striking gold here with Tracey at her home on the Ards Peninsula. Tracey is a food tour guide and she’s hosting lunch for us in her traditional farmhouse cottage, located no more than 100m from the shores of Strangford Lough.
We learn to make soda and wheaten farls and potato bread. We then eat the fresh bread along with the delicious chowder that Tracey has made. Then we eat traditional tray bakes.
Pádraic Gilligan, Managing Partner, SoolNua