
‘Her kindness will always be treasured' – Tributes to schoolgirl (16) who died after leukaemia battle
Sarah, late of Ballymoney Road, Banbridge, passed away peacefully, surrounded by her loving family.
She was the much loved daughter of Geoff and Joanne, sister of James and granddaughter of Winnie, Iris, Jim and the late Nat.
Ms Ferguson stated at the start of the meeting: 'Thank you Lord Mayor, for allowing me to mark the passing of 16-year-old Sarah Eakin after her brave battle with leukaemia.
'Sarah passed away this month and left a lasting legacy in her short 16 years.
'Sarah was a treasured pupil at Dromore High School. She loved her studies and spending time with her school friends and family.
'She was a keen member of the netball team, an accomplished show jumper, and in her spare time loved having fun with her German Shepherd dog called Holly.
'One of her highlights was making the Dromore High School formal with her friends, and enjoying a great night despite her illness.
'Sarah faced her illness with incredible bravery, courage and maturity, always thinking of others, particularly her parents, writing a card for her dad for Father's Day, and a note for her mum telling her to continue to be the best mum ever.
'Her kindness, her zest for life, her sense of adventure, her thoughts for others will always be treasured and remembered.
ADVERTISEMENT
'My condolences to her parents, Geoff, Joanne and her brother James and the wider family, as they process the loss and remember her legacy.
'I thank you, Lord Mayor, for your letter of condolence on behalf of the council, marking the life of someone so special and so brave in our community.'
Lord Mayor Stephen Moutray thanked the Banbridge representative for her moving tribute, stating: 'Thank you, Cllr Ferguson. The family will be in our thoughts and prayers in the difficult days that lie ahead.'
At the time of her death, Dromore High School had described her as 'bubbly, fun-loving' and 'incredibly brave'.
The school described Sarah as a sporty and fun-loving young woman.
They said Sarah was a dedicated student who was eager to learn.
'Sarah was diagnosed with leukaemia in Year 11 and missed most of her studies that year.
"Keen to keep up with her classwork, Sarah observed some of her lessons remotely via a special robot camera supplied by the Children's Cancer Unit Charity.
'She underwent treatment and received a positive prognosis in the summer of 2024, enabling her to return to school in September 2024. Once back at school for Year 12, Sarah made it her mission to catch up on missed studies, taking extra lessons with staff who willingly gave their time after school hours.
'Her attitude throughout this school year was always positive, and her approach to her illness was never to make a fuss or seek special treatment.'
The school said Sarah enjoyed spending time with her friends.
'Sarah clearly enjoyed being part of the Dromore High family again. Despite her illness, she endeavoured to attend the school formal in March, where she enjoyed a night with her closest friends – who we know will miss her dearly.
'Her attitude throughout this school year was always positive, and her approach to her illness was never to make a fuss or seek special treatment. Observing Sarah at school, one would not have realised she had been unwell.'
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Irish Examiner
21 hours ago
- Irish Examiner
Sarah Butler: A double-bill of quick and easy weeknight dinners
When time is tight and family appetites are big, having a few go-to dinner recipes that are quick, wholesome, and loved by all ages is a lifesaver. These two dishes—tomato, spinach and basil fusilli and crispy chicken salad—tick every box for busy weeknight meals. They're both packed with flavour, made from fresh ingredients, and can be on the table in under 30 minutes. The pasta dish is a brilliant way to sneak more veggies into your family's dinner without a fuss. It's vibrant, creamy, and comforting—plus, the sauce clings perfectly to the fusilli, making every bite a winner with kids and adults alike. The crispy chicken salad, on the other hand, brings something light yet satisfying to the table. Crisp golden chicken, tossed with fresh greens, juicy tomatoes, and crunchy pine nuts, all topped with a sweet balsamic dressing—it's summer in a bowl. And best of all, it can be served warm or cold, depending on what the day calls for. Both recipes are simple enough for a midweek dinner, but special enough to serve when entertaining family or friends. Whether you're cooking for toddlers or teens, these dishes are sure to please. Add them to your rotation and take the stress out of mealtime—because family dinners should be delicious, not difficult. Tomato, Spinach & Basil Fusilli recipe by:Sarah Butler This tomato, spinach, and basil fusilli is a fantastic family-friendly meal that's especially great for kids. Packed with simple, wholesome ingredients and full of vibrant colours, it's a fun and appealing way to get little ones excited about vegetables. Preparation Time 10 mins Cooking Time 15 mins Total Time 25 mins Course Main Cuisine 4 Ingredients 200g fusilli pasta 3 tbsp extra virgin olive oil 200g cherry tomatoes, halved 2 garlic cloves, crushed 2 tbsp tomato purée 200ml reserved pasta water 60g fresh spinach A handful of fresh basil leaves 70g Parmesan cheese, grated (plus extra to serve) Method Cook the fusilli according to the package instructions. Reserve 200ml of the pasta water before draining. In a large pan, heat the olive oil over medium heat. Add the cherry tomatoes and garlic, and cook for about 5 minutes until the tomatoes begin to soften. Stir in the tomato purée, reserved pasta water, and spinach. Cook for another 5-8 minutes, allowing the sauce to reduce slightly. Use the back of a spoon to gently press down on the tomatoes to release their juices. Add the fresh basil and grated Parmesan. Stir until the cheese is melted and the sauce is well combined. Toss the cooked fusilli into the sauce and mix until evenly coated. Serve hot, garnished with extra basil leaves and a sprinkle of Parmesan. Sarah's secret: For extra richness, drizzle with a little more olive oil before serving. To add a little heat, finish with a pinch of chili flakes. Crispy Chicken Salad recipe by:Sarah Butler The perfect dish for summer family meals, it's light, fresh, and on the table in 20 minutes flat, making it ideal for busy weeknights or lazy weekend lunches in the sunshine. Servings 4 Preparation Time 10 mins Cooking Time 10 mins Total Time 20 mins Course Main Ingredients For the chicken: 4 chicken breasts 1 tbsp plain flour 1 tbsp garlic powder 1 tbsp dried rosemary 30g butter 3 tbsp rapeseed or olive oil For the salad: 100g rocket 100g seasonal cherry or plum tomatoes, quartered ½ red onion, very finely sliced A handful of fresh basil leaves 30g Parmesan, grated 30g pine nuts For the dressing: 5 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Method In a large bowl, mix the flour, garlic powder, and dried rosemary. Coat the chicken breasts thoroughly in the seasoned flour. Heat the butter and oil in a large frying pan over medium heat. Add the chicken and cook for about 5 minutes on each side, or until golden brown, crispy on the edges and fully cooked through. Set aside to rest. To make the dressing, add the olive oil, balsamic vinegar, and honey to a jar. Secure the lid and shake well until fully combined. In a large bowl, lightly dress the rocket leaves with a little extra virgin olive oil. Divide the rocket between four serving plates. Top with the tomatoes and a few slices of red onion. Slice the cooked chicken breasts and place on top of each salad. Drizzle each salad with the dressing, then garnish with grated Parmesan, pine nuts, and fresh basil leaves. Sarah's secret: For extra crunch, lightly toast the pine nuts in a dry pan before sprinkling over the salad. This brings out their nutty flavour, and adds a delicious texture. Read More Examiner Eats Club at The Glass Curtain: Don't miss your seat at the table


Irish Examiner
02-08-2025
- Irish Examiner
Sarah Butler: These recipes are a pair of speedy, family-friendly show-stealers
When you're juggling work, school runs, and everything in between, getting a wholesome, satisfying meal on the table can feel like a challenge. That's where these two family-friendly recipes come in—delicious, comforting, and made with real ingredients, they prove that quick meals don't have to mean cutting corners on flavour or nutrition. Crispy chicken Kiev is a true classic that brings comfort and a wow factor to the dinner table. With its golden, crunchy coating and rich garlic butter centre, it feels indulgent yet is made entirely from scratch. It's a great make-ahead option too—prep the butter in advance and enjoy a meal that tastes like it came from your favourite bistro, but on your own schedule. Pizza bites are a go-to for busy families—simple to prep, freezer-friendly, and endlessly customisable. Both recipes are perfect examples of how homemade meals can be easy, nourishing, and fun. With a bit of planning and some clever shortcuts, you can feed your family well, even on the busiest days. Crispy Homemade Chicken Kiev recipe by:Sarah Butler Chicken Kiev is the ultimate comfort food—crispy on the outside with a golden breadcrumb coating, and bursting with rich garlic butter on the inside. Servings 4 Preparation Time 20 mins Cooking Time 25 mins Total Time 45 mins Course Main Ingredients For the garlic butter: 100g butter, softened 1 garlic clove, crushed 1 tsp chopped fresh parsley For the chicken: 4 chicken breasts 100g flour 2 eggs, beaten 160g breadcrumbs Salt and freshly ground pepper 400ml sunflower oil (for frying) Method Mix butter, garlic, and parsley. Roll into a log using clingfilm and freeze until firm (can be done a day ahead). Preheat oven to 200°C/180°C fan/Gas 6. Place each chicken breast in a zip-lock bag and gently flatten with a rolling pin. Cut four slices of the garlic butter. Lay chicken flat, place butter in the centre, and fold the sides, top, and bottom over to enclose. Season flour with salt and pepper. Line up three bowls: flour, beaten egg, and breadcrumbs. Coat each chicken breast in flour, dip in egg, then roll in breadcrumbs. Heat oil in a deep frying pan. Test with a breadcrumb—it should sizzle and rise. Carefully fry each breast until golden all over (a few minutes each side). Transfer to a rack and bake for 15 minutes until cooked through (juices should run clear). Sarah's secrets Don't fancy frying? These can easily be baked in the oven. Spray lightly with cooking oil and bake for 40–45 minutes for a lighter version with all the flavour. Pizza Bites recipe by:Sarah Butler When it comes to kid-approved food that's easy to prepare and fun to eat, these pizza bites are a clear winner. Servings 8 Preparation Time 10 mins Cooking Time 35 mins Total Time 45 mins Course Main Ingredients 4 demi baguettes 150g cherry tomatoes 2 whole garlic cloves 1 tsp balsamic vinegar 2 tbsp olive oil 1 tbsp tomato purée Handful of cherry tomatoes for topping Handful of fresh basil leaves 120g grated cheddar or mozzarella cheese Salt and pepper, to taste Method Preheat the oven to 200°C/180°C fan/Gas 6. Place the cherry tomatoes, garlic cloves, balsamic vinegar, olive oil, and a little salt and pepper into a small metal baking dish. Roast in the oven for 15–20 minutes, until the tomatoes have softened. Transfer the roasted mixture to a jug with the tomato purée and a few basil leaves. Blend until smooth to make the sauce with a blender. Slice each demi baguette in half lengthways. Spread some of the tomato sauce onto each slice. Sprinkle with grated cheese and top with extra cherry tomato slices. Place on a baking tray and bake for 15 minutes, or until the cheese is melted and golden. Garnish with fresh basil and season with salt and pepper. Allow to cool on a wire rack. Sarah's secrets Prep these pizza bites and then freeze uncooked. When you feel like a snack, simply grab one from the freezer and pop in the oven for a speedy, satisfying snack. Read More Examiner Eats Club at The Glass Curtain: Don't miss your seat at the table


Irish Examiner
26-07-2025
- Irish Examiner
Sarah Butler: These one-dish wonders are perfect for summer evening madness
Between summer camp runs, late meetings, and endless household tasks, feeding a family can feel like a daily obstacle course. That's why having a few reliable, one-dish wonders in your recipe arsenal can make all the difference. Both the Classic Family Spaghetti Bolognese and the Honey and Mustard One-Pan Rice are designed with busy families in mind — they're hearty, fuss-free, and flexible enough to fit your schedule. The bolognese is a rich, veggie-packed staple that sneaks in goodness while pleasing even picky eaters. You can prepare it quickly, let it slow-cook while you get on with your day, and freeze any extras for a future meal. It's perfect over pasta, jacket potatoes, or even in lasagne — one pot, multiple uses. Meanwhile, the Honey and Mustard One-Pan Rice delivers big flavour with minimal clean-up. It's a complete meal in one dish: protein, carbs, and veggies all baked together, ready to serve. Best of all, it reheats beautifully for lunchboxes or leftover dinners. These are the kinds of recipes that work hard for you—nourishing, adaptable, and built to save time while keeping mealtimes enjoyable. Whether you batch cook on the weekend or throw them together on a hectic evening, they offer the comforting ease every family cook deserves. Classic Family Spaghetti Bolognese recipe by:Sarah Butler With just 15 minutes of prep, you can either pop it in the oven on low or let your slow cooker do all the hard work while you tackle the day. The flavours deepen beautifully over time, resulting in a rich, savoury sauce everyone will love. Servings 6 Preparation Time 20 mins Cooking Time 30 mins Total Time 50 mins Course Main Ingredients 1.5 lb minced meat 1 beef Oxo cube 2 carrots, diced 1 onion, diced 3 cloves garlic minced 1 celery stick, diced 4–5 cherry tomatoes, halved 1 carrot grated 1 small red pepper, diced 1 tbsp dried oregano 4 tbsp tomato purée 1 tin chopped tomatoes 500ml water Handful of fresh basil, roughly chopped Salt and pepper, to taste Olive oil and butter, for cooking 1 clove garlic, minced Method Heat a little olive oil in a large pan. Brown the minced meat. Once browned, stir in the crushed Oxo cube, 3 tablespoons of tomato purée, oregano, and season with salt and pepper. Set aside. In the same pan, melt a little butter. Add the onion, garlic, celery, cherry tomatoes, carrots and red pepper. Cook for 5–6 minutes until softened. Return the mince to the pan. Add the chopped tomatoes, remaining tomato purée, and water. Stir well. Bring to a gentle simmer. Then either serve immediately or: Transfer to a preheated oven (140°C, non-fan) covered, for 4 hours, or Use a slow cooker on low for 4–5 hours, stirring occasionally. Just before serving, stir in the fresh basil. Adjust seasoning if needed. Sarah's secret Perfect poured over pasta, spooned over potatoes or even tucked into lasagne, this sauce freezes beautifully. Very freezer-friendly—make a double batch and save half for another busy night. Honey & Mustard One-Pan Rice recipe by:Sarah Butler Busy weeknights call for recipes that are simple, satisfying, and require minimal cleanup—this Honey & Mustard One-Pan Rice is exactly that. Servings 6 Preparation Time 20 mins Cooking Time 55 mins Total Time 1 hours 15 mins Course Main Ingredients 50g butter 1 large onion, diced 3 garlic cloves, diced 3 chicken breasts, halved 1 tbsp plain flour 1 tsp garlic powder 1 tsp dried oregano 2 tbsp sunflower or vegetable oil 2 bay leaves 2 sprigs fresh thyme 2 sprigs fresh rosemary 200g rice, rinsed 100ml white wine (optional) 600ml chicken stock 1 tsp Dijon mustard 1 tbsp honey 3 lemon slices Juice of ½ lemon Handful of fresh parsley, roughly chopped Salt and freshly ground black pepper Method Preheat the oven to 180°C / 160°C fan / Gas 6. In a large ovenproof casserole dish, layer the diced onion and garlic. Top with half the butter and bake for 10 minutes. Meanwhile, toss the halved chicken breasts in a bowl with flour, garlic powder, oregano, and a little salt and pepper to coat. Melt the remaining butter in a frying pan. Sear the chicken on both sides for a few minutes until golden. Add the seared chicken to the casserole dish with the cooked onions and garlic. Layer the bay leaves, thyme, and rosemary on top of the chicken. Scatter the rinsed rice evenly over the dish. In a jug, mix the wine (if using), stock, Dijon mustard, and honey. Pour this mixture over the chicken and rice. Season with salt and pepper. Cover tightly with foil and bake for 30 minutes. Remove the foil, add lemon slices (and a few cubes of butter for extra richness, if desired), and bake uncovered for another 15 minutes. Squeeze over the lemon juice, adjust seasoning, and garnish with chopped parsley before serving. Sarah's secrets Cook once, eat twice. This dish keeps well—store leftovers in an airtight container in the fridge for up to 3 days. It's also incredibly versatile—you can double the batch and enjoy leftovers for lunch or dinner the next day, saving even more time. Read More Ireland's best food trucks and street food stalls to try this summer