The six were invited to try out healthy breakfasts at Nick's Warehouse as part of a drive to encourage more people to fuel up for their working day.

The well-known chef was challenged to dream up a variety of breakfast menus, based on local produce, to suit a range of different lifestyles.

Ulster rugby star Tyrone Howe kicked off with an oat-based cereal and fruit compote, followed by an omelette with hot smoked salmon, mushrooms, bacon, lean sausage, baked beans and a high energy smoothie.

The healthy breakfast provided the high energy needed on the rugby pitch and salmon to provide Omega 3 for supple joints.

In contrast, Miss Northern Ireland, Catherine Milligan, started off her day with a special 141-calorie bacon and cheese muffin, followed by fruit muesli, apple compote and detoxifying green tea.

CBI chair Declan Billington feasted on a selection of healthy toasted low GI breads, soaked muesli and a smoothie. Meanwhile, under-12s Andrew Little and Rebecca Smith tried out the smoothies and soaked muesli and 12-year-olds Sophie Rutherford and Hannah Lilburn prepared for a busy school day with healthy power bars and muffins.

"When young girls reach this age, they rarely sit down for breakfast," Nick said.

"Hairstyles and fashion are more important in the mornings than preparing breakfast so for them I am recommending a power bar and an apple and banana muffin with a smoothie."

Nick warned that after 10 hours in bed, energy reserves are low and the body and brain need fuel.

"A nutritious breakfast can affect your mood, physical performance, mental health, weight and general long term health," he said.

"While people realise the importance of this meal, their busy lifestyle often does not leave time for breakfast. The breakfasts I have prepared concentrate on low GI foods which are slow release foods that will help keep people alert and full of energy to lunch time. "

Ulster Farmers Union Kenneth Sharkey said using quality local produce, such as the oats and apples from Co Armagh, is good for the environment.

"Food miles, which are the measure of the distance food travels from field to plate, are very much in the headlines and it is estimated that 95% of the fruit and 50% of the vegetables consumed in the UK are now imported," he said.

"This travel adds substantially to the carbon dioxide emissions that contribute to climate change."