Just a few short years ago, you would have been hard pushed to spot even one reference to local produce on menus across Northern Ireland. Now, hundreds of establishments make sure customers know that they’re buying local by using every means at their disposal to tell them about it; they name-check suppliers all over their social media, websites and printed menus. They tweet pictures of dishes, they upload menus every day onto Facebook and they blog to beat the band. They do this because they know it brings people in the door and more importantly, it brings them back for repeat visits.

Consumers are more knowledgeable about food and drink than ever before and there’s been a real shift towards the local and the seasonal where possible. They want to know that what they’re eating and drinking is tasty and traceable. It’s about health, taste, value for money and knowing that local industries are being supported by their restaurant choices. The horsemeat scandal certainly had an impact, but food safety aside; it’s a fact that food grown, reared and produced nearby is fresher and more authentic than something which has travelled thousands of miles in a container.

We all know that in Northern Ireland we have brilliant beef, moreish milk and very fine vegetables, but the sheer variety of produce being made now is staggering. From the smallest café to the biggest hotel you’ll find references to the growing band of artisan producers. There are craft brewers, cheese makers, chocolatiers, bakers, goat meat farmers and many, many more.

The number of Great Taste Award winning companies in Northern Ireland means that the judging will take place in Belfast this year for the first time ever. There’s always a clamber to get award-winning products on menus when they’re announced in September. Look how many restaurants serve Peter Hannan’s salt-aged beef, Abernerthy Butter, Baronscourt Estate venison and Broighter Gold rapeseed oil.

The growing street food trend is something Food NI is really excited about, and there are now scores of producers selling at events like the LegenDerry Food Festival and the upcoming Comber Early Potato Festival and Dalriada Festival. Food events are big business and hospitality has gone on the move to meet demand for delicious local produce like Krazi Baker soda breads cooked on site and rare breed pork sliders from the likes of Tricycle Trading. Restaurants like Coppi in St Anne’s Square in Belfast and Café Krem from Newry even have their own trailers.

Local produce has never been more diverse, and the hospitality industry has never been more eager to shout about it.