Supporting local business: TV chef backs council initiative to Make It Local in Newry, Mourne and Down

Newry, Mourne and Down District Council’s Make It Local campaign is supporting a wide range of businesses in the area – and chef Paul Cunningham, who made his TV debut on the popular BBC culinary programme, is echoing its message.

The aim is simple: to encourage people to shop, eat and support their own locality.

Councillor Michael Savage, Chairperson, Newry, Mourne and Down District Council (NMDDC), said the campaign is a celebration of the many home-grown businesses in Co Down.

“Spring is the season of hope, following the turbulence of the past two years,” he said.

“I’m asking you to shop with our independent retailers, visit an artisan market and enjoy the numerous cafés, bars and hotels in the district.

“The Spring Make It Local campaign is celebrating having such a range of businesses on our doorstep.

“Local businesses are at the heart of local communities. They’re the fabric that make our city, towns and villages thrive through creating vibrant spaces for people to live, work and visit.”

Cllr Savage said that by spending local, people would be doing their bit for the community while, at the same time, giving a much-needed financial boost to the local economy.

“Newry, Mourne and Down District Council has once again demonstrated firm support for local businesses in the district through the Make It Local campaign,” he said.

The chairman’s words were endorsed by Paul Cunningham, owner of Northern Ireland’s first ever zero-waste and sustainable takeaway and a Make It Local hero.

Paul, the proprietor of Scopers food bar in Dundrum, Co Down, said it is imperative that local businesses are supported.

He has a passion for home-grown ingredients and uses only sustainable and locally sourced foods, served in biodegradable containers.

Having made his TV debut on the Great British Menu, wowing judges with a unique cooking style based on foraged and locally sourced ingredients, the Co Down chef called on everyone living in the district to Make It Local.

“I’m trying to spread the word about local produce, I work with around 20 different local suppliers, mainly farms, producers and distillers,” Paul said.

“We have some of the best food in the world in this local area, and that’s largely thanks to collaboration with the businesses in the surrounding supply chain.”

Scopers serves up a range of fare – including burgers, fish, desserts, and vegan dishes – but its menu changes every two weeks, ensuring only the freshest meals consisting of what is available locally.

“I only cook with ingredients from here,” he said.

“It’s also better to spend money with a local farmer, who then spends it in a local shop.

“We have money moving around the local area which is good for the circular economy.

We support the local farmers, wipe out any bad things – pesticides and preservatives –and produce the tastiest food possible for the local population so it’s a win, win, win scenario,” he said.

He added: “Local businesses in the district offer their customers something unique, a personal experience where your customer feedback matters.

“I’m doing restaurant quality food at takeaway prices – because I’m sourcing produce locally and whole. It’s a service I’m proud to offer.”

The Council’s Make It Local campaign has supported over 30 businesses across the district through a print, social and digital media campaign and is thank all the businesses who took part.

or more information, please visit the Council’s website.