About
MEET HEATHER
Heather Henning, Proprietor of Food Matters at the Barn
For over twenty years, food - safe, high quality and delicious food - has been important to Heather Henning, it’s what she has based her career around.
After graduating from Queen’s University, Belfast with a BSc (Hons) Food Science in 1998, Heather moved to London to work at Marks & Spencer’s Head Office as a food technologist. She would travel across Europe to their suppliers and check on product lines across a number of food groups.
When Heather returned to Belfast in 2001, she worked as a Project Leader at Northern Ireland Food and Drink Association for two years before joining People 1st as a Business Development Officer.
From 2005, Heather has worked freelance under Food Matters delivering Chartered Institute of Environmental Health accredited Food Safety training (Level 1 to Level 4) to both public and private sector organisations throughout Northern Ireland, mainly working with Lynne Patterson of LT Associates.
In 2019, Heather launched Food Matters at the Barn to provide cookery courses designed to strengthen the art of home cooking by making better and more confident cooks.
TestimoniALS
““I can honestly say getting gift vouchers for Food Matters at the Barn was THE best Christmas present I ever received - the most useful and user friendly gift, it was something you did. It wasn’t just an immediate effect, it’s repeating and repeating as I build my skill set. I started the course and then lockdown hit in March - but Heather taught me new recipes that I was able to use. I went back after restrictions lifted and I felt safe. Everything was as it should be. I used to cook in the most amateur of fashions, try and follow the recipe to the letter, I had no confidence to go beyond the written recipe. Now I can adapt and change to what I like. Heather is the most sympathetic of teachers - and I used to be a teacher myself! She is very approachable, you don’t feel any pressure, she offers advice in the most friendliest way. Also in my class was a retired Home Economics teacher so I was a bit apprehensive at the start but it worked perfectly. Heather puts the theory across in a practical manner. I am looking forward to doing the follow on course in the New Year.””
““Before going to The Barn, I would have described myself as a good enough baker but not a great cook. I wouldn’t have used a lot of spices, my cooking would have been fairly bland. Heather is a great teacher and has introduced me to new flavours and given me confidence to use spices. She stays with you as a teacher, explains things so well, you get a better understanding of everything - portion control, how to adapt recipes etc. My cupboards are full of different items I didn’t use to have! When you arrive, Heather makes you feel so welcome, the kitchen is spotless and the basics are weighed out for you. What you make, you get to bring home so your family gets to enjoy it too. And the great thing is, you don’t have to do the dishes before you leave either! Heather’s is the only cook book I turn to now, I know I’ve tried everything and I know what works. Her morrocan couscous is to die for! I would highly recommend Food Matters at the Barn whether you ‘can’t cook’ or can cook! I got so much more out of it than I ever imagined.””
“ “I enjoyed the first course so much with my daughter, I came back to do the follow on course with my son in October. Both courses were brilliant. Before doing the courses, I would have described myself as ‘cooking for the sake of cooking’ after spending years in the kitchen. Now because of the new found enjoyment I got on the course for cooking and baking, I have more confidence and I am not afraid to try new recipes. Heather is so good at what she does and so passionate that you get excited to cook and bake again. I picked up a new appreciation for spending time in the kitchen preparing meals. The environment in The Barn is just lovely, it’s a home from home. I felt safe going back in October with the Covid restrictions in place, everything was set up as it should be. Heather is so professional and patient, she puts you at ease, you never feel pressured so there is a lovely relaxed atmosphere and there is always good crack too! My daughter’s interest in cooking has been transformed being on the course - she used to have zero interest, now takes control of the kitchen where her husband was usually in charge! My son really enjoyed the second course as the recipes suited his busy lifestyle as they each took around 30 minutes to make. With so much choice and Heather’s flexible approach I highly recommend taking a course @FoodMattersAtTheBarn - go for it and keep learning!”
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““What a fantastic way to spend a Saturday morning! Heather liaised with us beforehand regarding our taste preferences, our individual culinary skill-set and what we’d like to achieve as a result of the session. After a warm welcome to Skillen Family recipe fresh baked scones accompanied with delicious blackberry jam and a hot cup of tea, we each went to our individual ‘mise en place’ at The Barn’s central island. The beautiful vaulted ceiling lets so much light into the room that it’s the perfect environment to interact with Heather and each other whilst preparing our individual menus. I’m a fairly confident cook, but I learned so many hints and tips today from Heather that I can apply to many more dishes. Heather’s warm and approachable personality and overall set up at the Barn make it a place to come together and enjoy food whatever your skill level. Best morning’s fun I’ve had in ages.” ”
HEATHER ON HER VISION FOR FOOD MATTERS AT THE BARN:
“Food has always been my passion and such a big part of my family story. I grew up on a dairy farm and so I knew about food production from a very young age. My Mum worked as a catering manager in Daisy Hill Hospital in Newry and we were brought up on her homemade breads, scones and cakes. There was no such thing as a branded chocolate biscuit in our house, anything sweet we ate came out of Mum’s tins!
“When it came to choosing a career, I didn’t have an exact idea what job I wanted at 17 but I knew it had to be something to do with food! After studying food technology at university, I got a great opportunity to continue working with Marks & Spencer, whom I served my placement year with. Working for such an iconic brand in the supermarket sector allowed me to travel and visit food production sites across Europe - sampling Swiss chocolate and getting to see beautiful Switzerland was one of the highlights!
“When my first child was born, I wanted a job that could be flexible and allow me to spend as much time with her as possible, so I went freelance and formed Food Matters to deliver food safety courses around Northern Ireland.
“In 2012, my husband and I bought Ballydugan Barn outside Rathfriland, a beautifully restored stone barn with views across to the Mourne Mountains. As we moved house, I was travelling quite a bit to deliver courses and I felt ready to expand my repertoire. From my experience teaching Food Safety, I got the impression more cleaning was done in kitchens than cooking, so I decided to pursue the idea of opening a cookery school.
“In 2019, the dream of Food Matters at the Barn became a reality! I am excited to help people take away the fear and frustration of meal planning and cooking meals from scratch, and build on their skills and confidence to become better cooks! Wholesome home cooking is an essential life skill and I am a firm believer that we need to make it a pleasure, not simply a chore. I look forward to welcoming you to the Barn with a cuppa and perhaps something tasty from a tin!”
Heather x
