July 25 In the Press

New chapter for Uluru Bar & Grill as Aussie chef Dean Coppard hits the coast

It’s the end of an era and the start of a new chapter as chef Dean Coppard hands over the baton to Head Chef Mark McGonigle at Uluru Bar & Grill.

For the past 18 months the team have worked their way through a major transition as part of a £2million investment which included the relocation of Uluru Bar & Grill. The team have worked tirelessly to create an Australian neighbourhood style restaurant. But now, it’s time for the chefs to shine as Dean heads off on a new challenge.

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June 28 In the Press Year of Food & Drink 2016

They may be slippery but sprinkle some Aussie authenticity and you’ve got a mighty fine catch

On Saturday, Dean Coppard, the Executive Chef at Uluru Bar & Grill in Armagh, will be cooking eel at the ‘River To Lough Festival’ in Antrim.

‘Lough and Apples’ is an award winning dish jointly created with Sous Chef Adam Ogle. This dish was used as the ‘starter’ as part of Adam’s menu for IFEX 2016 Salon de Culinaire for which he received a bronze medal and placed third in Ireland for Senior Chef of the Year. Here’s the full story:

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May 20 In the Press Year of Food & Drink 2016

Did you hear the one about the Lough Neagh Eel which married the Bramley Apple?

Australian Chef Dean Coppard, from Uluru Bar and Grill, will be leading the cookery demonstrations at this year’s NI CountrySports Fair.

Dean will showcase his authentic cuisine by combining two of Northern Ireland’s finest PGI products at next week’s Fair – the Lough Neagh Eel and the famous Orchard County Bramley Apple. Dean said: “From sourcing new products from the field, sea or loughs this year’s CountrySports Fair will be served up something completely unique.”

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March 15 In the Press

Uluru chefs storm IFEX16 bringing home string of awards to Armagh

IFEX is a premier event which showcases all things food and drink and this year’s Salon Culinaire Competition took place with chefs competing from across the region.

Dean Coppard tells our team how his chefs stormed IFEX bringing home a string of accolades to County Armagh. The Head Chef is delighted his team won Junior Chef of the Year, Junior Seafood Chef of the Year, Junior Culinarian Chef, Senior Lamb Chef and Butcher of the Year competitions at IFEX 2016.

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November 23 In the Press

Canapes and cocktails at Uluru before corporate screening of 007 Spectre

Uluru Bar & Grill is a perfect location for corporate functions. It’s ideal location in Armagh’s historic city centre means businesses wishing to host a corporate event at the Marketplace Theatre, or the Omniplex Cinema, can enjoy the funky interior of Uluru.

Donnelly Land Rover, based in Dungannon, recently hosted an evening of canapés and cocktails for customers before hosting a private screening for customers of the 007 blockbuster, Spectre.

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October 6 In the Press

Chef Wayne talks about a great boss and beating the heat of the kitchen

The Alpha Newspaper Group have published a new food and drink supplement this week which features Uluru Bar & Grill chef, Wayne Elliot, who is nominated for Yes Chefs ‘Young Chef of the Year’.

Wayne, who is 21-years-old, speaks out about what it’s like to be a young chef, how to cope with the competition, how important it is to have a good boss as a mentor and how to cope with the heat and pressure of a busy kitchen. The Uluru Bar & Grill chef speaks to Eleanor McGillie. Here’s the full story:

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May 27 In the Press

New Zealand grape grower tells his story of the ‘next generation’ wine legacy

Uluru Bar & Grill in Armagh recently hosted a wine tasting evening with Brent Marris – the founder of the iconic ‘the Ned’ label who travelled from New Zealand.

Brent Marris is no stranger to Northern Ireland. The famous wine maker says Northern Ireland holds a special place in his heart because of our humour, our connection with our land and the infectious culture which makes him feel at home. Brent has plans to return next year when we are celebrating our year of Food Tourism.

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May 27 In the Press

Emerson's Supermarket in Armagh has been serving the district for over 125 years. Now it's the UK's Most Sustainable Independent Retailer of the year

Armagh city centre boosted with Emerson’s refurbishment complete

The new look Emerson’s, Uluru Bar & Grill, The Wine Store and the Post Office have added life and a new buzz to Armagh’s historic city centre.

For two years, the planning and implementation of a £2million refurbishment programme has been strategically rolled out. But with the programme of works well and truly completed, owner Gavin Emerson reflects back on what has been achieved for the local community, and how the city centre has been given a huge boost.

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December 25 The MGMPR Blogger

Nothing gets in the way of a good birthday bash at Uluru – #OneMoreMonth

Dean Coppard, chef at Uluru Bar&Grill used today to make a very special announcement to customers.

The restaurant, which was due to shut its doors at its current location, will now be staying open for one more month before it moves to its new location at Emersons. Dean has written a blog here which he would like to share with customers which explains why the Uluru will remain open for #OneMoreMonth

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November 24 In the Press

Uluru team are overjoyed as restaurant receives Michelin Guide approval

Uluru Bar & Grill has received notification it is recommended in the Michelin Guide 2015, The McKenna’s Guide and is eligible for the Good Food Award.

Dean Coppard, of Uluru Bar & Grill says the recommendations are testament to the hard work put in by the team, the authenticity of cooking, attention to customer service and the team’s drive to give people an eating establishment which offers customers a great dining experience.

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October 27 In the Press

New Emersons store to get Australian twist as Uluru announce relocation

One of Northern Ireland’s most unique restaurants is to relocate as part of a £2million investment in the high street.

Uluru Bar & Grill, based in the centre of Armagh city, is to relocate to the new look Emerson’s store which is expected to open later this year. Chef Dean Coppard said sourcing local food from local suppliers, developing cooking techniques, enhancing menu offerings and improving on capacity will enhance the experience for all.

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