Hotel & Catering - Issue 1 2023

Proud Sponsor of Ireland's Afternoon Tea Hotel Award

TRENDS

INGREDIENTS

DRINKS CART

INTERVIEW

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Designer: Neasa Daly Stock Photography iStock

Infographics: www.flaticon.com

Production: Claire Kiernan Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200

ISSN: 0332-4400

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2023. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

Editor’s View

Welcome to issue 1 of Hotel & Catering Review 202 3

THERE’S lots going on at the Ocean Sands Hotel in Enniscrone at the moment. Huge investment over the past few years has seen the addition of a spa and a new co ee dock, while the lobby, bedrooms, bar and restaurant have undergone extensive refurbishment. In this issue, we chat with General Manager Jennifer Howley about the hotel obtaining four star status from Fáilte Ireland, plans to renovate its apartment accommodation and why the hotel’s success is down to teamwork. For more on the Ocean Sands, turn to page 21. Elsewhere in this issue, we caught up with Chimac owners Sofie Rooney and Garret FitzGerald. Late last year, the couple opened a second restaurant in Terenure and have plans to open further premises in the future. Chimac’s very specific o ering – Korean fried chicken – is a concept that can travel says Sofie, so why not have a Chimac in Belfast or Cork or Galway? The couple also talk about the success of Milky Paws, their sauce range that’s now available in over 200 independent retailers in Ireland. It’s also being exported to eight countries. To read about Sofie and Garret’s plans, turn to page 18. Claire Mac Evilly, the CEO at Airfield Estate, wants Dublin to become a sustainable food city and for Airfield to play a big part in that transformation. The Estate recently put out a call for aspiring food activists between the ages of 15 and 18 to sit on its new youth board, with the idea being they become the next generation of leaders and experts in the area of food sustainability. Airfield wants to support young people on that journey, says Claire, and extend its reach beyond the four walls of the Dundrum estate.

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Editor: Denise

Email: denise.maguire@ ashvillemediagroup.com

Maguire

Not just a PMS for hotels

Storefjell Resort Hotel and Conference Centre has installed the entire Picasso Digital 11 package to manage their business and take it to new heights.

Storefjell is an all-round venue that includes hotel, spa, conference centre, ski resort, restaurants, bars and more.

Picasso Digital is the perfect system to manage their many guests, routines and revenue streams.

Storefjell has installed over 200 new efficiency and revenue-enhancing features by using Picasso Digital 11.

Among other things new time saving tasks for Mona - Your digital assistant.

Picasso Digital is one of the best selling Hotel Management system in Europe.

Picasso Digital combines hotel and restaurant management, CRM, online booking, channel management and more.

ADARE MANOR REMEMBERS COLM HANNON

“It is with profound sadness that we learned of the passing of our former CEO, Colm Hannon, on Wednesday 30th November. Colm, a native of Ballyglass, Co Mayo, spent 26 years working with the McManus family and held the post of CEO at Adare Manor from 2015 until his retirement in April 2022. He oversaw many significant developments and innovations at Adare Manor, such as the detailed renovation and restoration of the resort in 2016 and the hotel’s successful bid to host the Ryder Cup in 2027.

“His exceptional leadership and distinguished service were instrumental to the successful redevelopment of Adare Manor and our position as a world-leading resort. The entire Adare Manor team are incredibly proud of his outstanding contribution to the hotel and our wider community and we are eternally grateful for his legacy of excellence.

“We would like to extend our deepest sympathies to Colm’s wife Sue and their children Conor, Shane and Ciara, his parents John and Mary, siblings John and Caroline, parents-in-law Les and Vera, brothers-inlaw, sisters-in-law, nieces and nephews. Our thoughts are with them and with Colm’s wider group of family and friends.”

PROPOSED LEGISLATION THREATENS RURAL PUBS

The Sale of Alcohol Bill has the potential to undermine the entire rural pub trade and unless some sections of the Bill are altered many family-run businesses will close, said the Vintners’ Federation of Ireland. The VFI said publicans are concerned by the proposal to abolish ‘extinguishment’ – the licensing system that allows a new pub open only when another pub permanently closes. VFI Chief Executive Paul Clancy said: “This move will create a deregulated on-trade where the number of licences in operation will potentially be unlimited. This will massively impact villages that right now are struggling to support one small pub.

“The Department of Justice says proposals for the deregulation of the licensed trade are being introduced in response to the decrease in rural pub numbers. It says the move will stimulate growth of new pubs in areas where they are in decline for over 20 years but in our view, this proposal will completely undermine the trade. Pubs are in decline in rural areas not because of any barrier to entry but for a number of other reasons, including demographics and changing consumer habits. Deregulation will precipitate the closure of many pubs as the owners decide to exit the business in the face of unsustainable competition."

ANDREW WALSH NAMED GOOD FOOD IRELAND

AMBASSADOR

Good Food Ireland has announced that Irishman Andrew Walsh, ChefOwner of CURE Singapore, has been appointed the first Honorary Good Food Ireland International Ambassador. It’s intended that the role helps attract and inspire visitors to Ireland while enhancing export opportunities for Ireland’s food and drink sector. Described as one of the hottest chefs in Singapore, Mayo native Andrew is showcasing the best of Irish ingredients at CURE, one of four restaurants he owns in the Garden City. “This is such a huge honour. As an Irish man cooking Irish food in Asia, this makes me so proud. I would like to thank Good Food Ireland very much for their support and acknowledgement,” he said.

Good Food Ireland was established in 2006 to link Ireland’s agri-food and tourism hospitality sectors, creating previously unexplored commercial opportunities through the collaboration of food drink and tourism. Today, the organisation is the recognised trustmark for food lovers and travellers seeking a genuine Irish cultural experience through authentic Irish food and drink.

OLD WAREHOUSE TULLAMORE LAUNCHES IN

GOVERNMENT TO RECONSIDER PLANS TO INCREASE VAT RATE

STYLE

The Old Warehouse, a joint venture between hospitality entrepreneur Alan Clancy and PGA golf star Shane Lowry, has opened its doors in Tullamore. Fitted out over 10 months, the Old Warehouse retains the spirit of the venue’s previous function says the new owners and includes a whiskey bar, a full restaurant service, canal frontage seating for 60 people and a coffee shop. “We really are privileged to have such a historic site within the town of Tullamore. Shane and I tried to keep the DNA of the original design when we were bringing it all together. After the amazing work previous owners Grants did on the premises, we now have the honour of presenting the Old Warehouse as a new social venue with hospitality at its core. We look forward to welcoming many more people into it and that they will enjoy their experience,” said Alan.

An Taoiseach Leo Varadkar has stated the government is considering the possibility of extending some costof-living and business support measures that are due to expire at the end of February. Saying that he wanted to avoid a “cliff edge” in two months’ time, he added that it would not be possible to extend all the measures which include a reduced 9% VAT rate on hospitality. “We’re not going to have inflation and the cost of living under control by then. So in the new year, certainly by the end of January, or early February, the government will have to give consideration as to what we can do in the spring to help people with cost of living. It won’t be possible to extend all of those measures, I think that’s clear, the public finances just wouldn’t support that.” When asked about the potential for increasing VAT on certain hospitality businesses such as hotels, while retaining a reduced rate for others, such as restaurants and bars, he said: “Again, no decision made on that.

I know the reason why people speculate on that is because that was not legally possible in the past to separate food service from accommodation because the VAT directive has been changed, that is now possible legally. But just because it’s possible legally doesn’t mean that we’ll do it. It’s an option that we can consider as part of the mix.”

LOUGH ESKE CASTLE CELEBRATES 15TH

BIRTHDAY

Packie Bonner was the guest of honour at Lough Eske Castle recently, as owner Pat Doherty and the rest of the staff celebrated its 15th year in business. Before the night kicked off, Pat planted 15 Irish oak trees on the estate to commemorate the anniversary of the hotel fi rst opening. Speaking at the event, Packie Bonner said: “I commend Pat Doherty on having the vision to renovate Lough Eske Castle. It is phenomenal to see what this castle has done for tourism in Donegal and the Northwest of Ireland and a testament to the management and staff on the success of the hotel over the years.”

APPOINTMENT

GREEN AWARDS FOR HASTINGS HOTELS

Three Hastings Hotels properties have received silver awards in green tourism for their environmentally friendly practices. The Grand Central Hotel, Europa Hotel and Stormont Hotel each received the recognition for green tourism, with the Europa receiving an additional silver accreditation for green meetings. The group says it has implemented several sustainability initiatives, including the replacement of plastic water bottles with sustainable containers and the use of environmentally friendly cleaning

chemicals. “As part of our journey to becoming a more sustainable group, we are delighted to have secured Silver Green Tourism accreditation for our three Belfast properties and a second silver award for the Europa Hotel for Green Meetings,” said Raymond Duncan, Compliance, Operations and Procurement Manager of Hastings Hotels. “We have developed the ‘Go Green’ Policy and as a group, we are committed to ensuring we evaluate our current practices and adhere to sustainable practices wherever possible.”

DIAGEO PRICE INCREASE FURTHER BLOW TO PUB TRADE

Stacey McAlister has been appointed Director of Operations at Mount Charles. She has over 20 years’ experience within the catering industry and almost 10 years’ management experience in the cleaning industry, including multi-site and globally recognised multi contract management. In her new role, she will be responsible for the effective operation and smooth running of the cleaning function at the property. In other news from the estate, Roisin McErlane has taken on the role of Head of Operations (Events). Roisin has spent the last 10 years working in hospitality and previously was General Manager of a busy city centre venue. As Head of Operations in Events, her responsibilities include overseeing business functions and operational processes within events.

The recent announcement by Diageo of an increase in the price of its beers, including Guinness, is further bad news for the pub trade already grappling with soaring energy costs, inflation and the general increase in the cost of doing business, said the Vintners’ Federation of Ireland (VFI). Publicans will now have to pay an extra 12c for a pint of Guinness and will most likely have to pass on the price increase to their customers. VFI members are extremely frustrated about the situation and are calling on Diageo to reconsider the move. The price increase is due to come into effect on 1st February. VFI Chief Executive Paul Clancy said: “The trade can’t keep taking these hits on what appears to be an almost weekly basis. The VFI is calling on Diageo to reconsider its decision in light of the pressures on the pub trade.”

roducts Five-star

Pfor five-star menus

Soft cheeses and whey drinks from Tullahay Farm are on the menu at some of Ireland’s top hotels

Tullahay Farm, the Tipperary artisan food producer of multi award-winning natural and savoury soft cheeses and fruity whey drinks, now features on the menus of five-star hotel Cashel Palace and Waterford Castle.

Located in Ireland’s Golden Vale, Tullahay Farm is celebrating a successful 2022 with award wins at the Irish Quality Food and Drink Awards (Gold), UK Artisan Awards (Silver and Bronze) and Blas na hÉireann(Gold and Bronze).

All products are handmade on the Tullahay farm using fresh milk from their herd of friesian cows. The soft cheeses and whey drinks contain all natural ingredients including essential amino acids, easily digested protein, gut friendly bacteria, natural electrolytes, vitamins and minerals.

Now supplying to local hotels with 1kg catering size of its award winning soft cheese, Tullahay Farm is proud to see its products on the menus of prestigious hotels such as Cashel Palace and enjoys a great relationship with the team.

Stephen Hayes, Director of Culinary, Cashel Palace Hotel says: “At Cashel Palace we work closely with local producers and suppliers and Tullahay Farm is one of them. Its Tomato, Basil and Garlic Soft Cream Cheese is something that we use on our afternoon tea sandwiches. It’s versatile, delicious and works great in sandwiches or bagels etc. Another thing that I really like is that the whey which is left over in production is turned into a fruit drink. The business is very innovative and the product is also excellent. I’m proud to work with Rosemary and her team.”

Rosemary O’Shea,Tullahay Farm says: “Our award-winning soft cheeses and whey range were developed from our passion for healthy natural products. As children, we were given liquid whey daily as a probiotic tonic so as adults, we researched the benefits of natural liquid whey and we were amazed to discover that there were no liquid whey drinks on the market in Ireland. We were determined to produce the first of these unique drinks to the Irish market. Within a year of starting the business, we won Bronze at the 2020 Blas na hÉireann awards and in 2021 we continued our winning streak, so we knew our product was superior in taste and a healthy option for people.”

Tullahay Farm offers three soft cheese flavours –natural soft cheese, soft cheese with Tomato, Basil and Garlic and Soft cheese with Honey and Chilli. The whey drinks range includes Fresh Whey with Mango and Passion Fruit and Fresh Whey with Irish Apple Juice.

For enquires about Tullahay Farm’s 1kg catering size of soft cheese for hotels, please contact Rosemary O’Shea at dairy@tullahayfarm.ie or call 087 206 2997

APPOINTMENT

Danni Barry has been appointed the new Executi ve Head Chef at Ballynahinch Castle Hotel. “I’ve spent a litt le ti me in Ballynahinch now and I’ve been meeti ng local producers and just getti ng a feel for the area. It’s fair to say as locati ons go, it is unrivalled! For a chef, it’s a dream. A stunning rural locati on, a walled garden just steps away from the kitchen and acres of glorious woodland estate to have as a seasonal larder. At the minute, it’s rich with chanterelle mushrooms, hazelnuts, wild herbs and game. We also have our own pigs and a fantasti c local butcher, Laurence, to work with on getti ng the very best out of them. And that’s just in Ballynahinch — locally we have the best oysters, mussels and crab you can get your hands on, Connemara lamb, small independent cheese makers. The menus across the hotel will showcase all these wonderful ingredients, so they will prett y much write themselves.”

MOUNT JULIET RAISES FUNDS FOR

LAURALYNN

STEPHEN HOLLAND TAKES UP CULINARY REINS AT LOUGH ERNE

After 15 years, Noel McMeel recently announced his intention to step down after 15 years at Lough Erne Resort. Executive Head Chef Stephen Holland, who has been part of the culinary team for more than 12 years, says 2023 will herald an exciting new era as he formally takes up the reins. “We are so fortunate to have built an incredibly talented team of chefs at Lough Erne Resort over the last 12 years or so, under Noel’s leadership. We plan to harness that talent and continue our successful philosophy of sourcing, preparing and serving fresh food in season as we embark into 2023.” Commenting on his time spent at Lough Erne, Noel McMeel said: “I’m not sure what it is yet, but I know the time is right to embark on the next chapter of my life. Lough Erne Resort has been my home for nearly 15 years: I came here to film the second year of The Great British Menu and fell in love with the place. I am forever indebted to Lough Erne Resort for its belief in me and the encouragement I received to be the best I could be, nurturing me as I became the chef I am today."

Throughout 2022, staff at Mount Juliet parti cipated in several fundraising initi ati ves for charity partner LauraLynn Ireland’s Children’s Hospice; in May they took on the ‘100K in May’ challenge and In October, the team at Mount Juliet Estate and the BMW Group Ireland, the Mount Juliet Estate car partner, joined forces to compete in a charity golf tournament raising €35,797 for LauraLynn. Mark Dunne, General Manager at Mount Juliet Estate, said: “Each year, the team at Mount Juliet Estate choose a charity partner and dedicate acti vity throughout the year to fund raise. LauraLynn was a charity that members of the team were keen to support as they do incredible work providing a much-needed service for children and families who require specialist care. We were delighted to be able to partner with the BMW Group in this fundraiser, which was a great success, raising vital funds for LauraLynn.”

A GOLDEN

OPPORTUNITY

ONE of the largest buyers in the Irish foodservice sector, Aramark, is returning to CATEX this year with the highly anticipated Aramark Producer and New Supplier Showcase, which will give participating companies an incredible opportunity to present new products and solutions to a panel of industry experts.

Following the first-round review of entries, shortlisted companies will take to the stage at CATEX to present their ideas in a bid to impress a number of Aramark judges spanning the culinary, purchasing, operations and finance sectors.

Taking place over day one and two of CATEX – which is running from 21st-23rd February at the RDS, Simmonscourt – the ‘Dragon’s Den’ style platform will feature judges Stephen Brennan, Supply Chain Director, Dermot Connolly, Strategic Sourcing Director, Ivor O’Connor, Culinary Development Chef, Darren Curran, Culinary Development Chef and Aoife Ryan, Avoca Food Buying Manager.

Following the presentations, the panel will choose companies that they feel best fit Aramark’s requirements and the exciting process will then begin in terms of launching the successful products or services into the Aramark Foodservice business.

Redmond Fine Foods, a company that procures and markets premium food solutions based in County Kildare, took part in the Aramark Showcase in 2015. Reflecting on the experience, Director Rocky Redmond describes the initiative as a “fantastic opportunity.”

“Being able to present your ideas to a panel of industry experts is a unique opportunity and taking part in the showcase has enabled us to access new markets through our partnership with Aramark, which has ultimately aided in the success of our business,” Rocky said.

Rocky adds: “The Aramark team is so supportive and takes a keen interest in the evolution of our company. I would highly recommend that other companies take part in the Aramark Showcase, as this is an opportunity that you don’t want to miss out on.”

The Aramark Producer and New Supplier Showcase is an important feature within CATEX alongside the Chef Ireland competitions, the IFSAs, the National Barista championships and the Hospitality Cost clinic.

According to Stephen Brennan, Supply Chain Director at Aramark, the Aramark Showcase will help to highlight innovative, new value-added food, non-food, service products and supply companies that are the perfect fit for Aramark sites across the country.

Stephen adds: “We know that there are many companies across Ireland that are revolutionising the foodservice and hospitality sectors, including world-class food producers and innovative, solutions-based suppliers.

“Since the Producer and New Supplier Showcase was launched back in 2015, we’re delighted at the number of companies that we’ve been introduced to and have been able to help and list within Aramark.

“We are delighted to be returning to CATEX 2023 with the Aramark Producer and New Supplier Showcase – and are so looking forward to meeting with new talent, producers and suppliers from across the country.”

Closing date for entries is Friday 10th February. To enter, visit Aramark Producer and New Supplier Showcase - CATEX 2023 (catexexhibition.com)

Register at catexexhibition.com. To secure one of the remaining exhibitor spaces, contact CATEX Sales Manager, Margaret Andreucetti at Margaret.Andreucetti@eventhaus.ie or call 353(0) 1 846 0020

The highly anticipated Aramark showcase returns to CATEX

On the

Travel demand will remain high as people still want to make up for lost time from the pandemic. But with inflation and economic uncertainty in the air, travellers are rethinking how to get the most for their money, from taking advantage of flight deals to travelling off-season to destinations for lower prices. Regarding lodging, Expedia says that 43% of travellers will stay in one- to three-star hotels next year. Travellers will still continue to seek out unique experiences, so even lower budget properties that can deliver on that will benefit from all the value-seeking travellers in 2023.

THE VANISHING FRONT DESK

A tight labour market means that lodging businesses are still struggling to fill positions. Now that technology is becoming more widely available to independent properties, is this the beginning of the end for the hotel front desk? In 2023, we will see more lodging businesses reduce traditional frontdesk service in favour of a more digital experience, such as mobile check-in and digital keys.

BLENDED TRAVEL MEETS HYBRID LODGING

The hospitality industry has long put hotels and holiday rentals in separate categories, but in recent years, the spaces have begun to blend together. Hotel brands are getting into holiday rentals and holiday rental brands are starting to become more like hotels. The consumer is also starting

to treat them the same, as travellers already consider both hotels and STRs in their booking journey, which is evident in the way OTAs offer both options when travellers search destinations for properties. In 2023, this concept will go even further and we will see the rise of more flexible properties that offer a mix of different types of accommodations and flexible spaces all in one property.

EVOLUTION OF TRAVEL SEARCH AND INSPIRATION

Gen Z and their love of TikTok is rapidly changing the way that we search for and are inspired by travel, with TikTok increasingly the preferred search engine for that generation. In 2023, TikTok will become a bigger player in the travel advertising space and will also influence other trends in travel search. Google is already changing its algorithm to prioritise the short-form video style popularised by TikTok and Instagram.

A SHIFT FROM AMENITIES TO EXPERIENCES

Today's travellers want unique experiences and the purpose of their travel is going to be increasingly tied to the accommodation they select. Lodging businesses have already been seeking to meet this need with investments in new concepts and amenities that cater to these travellers (such as more sustainable practices in the hotel, offering more local products, etc). While this itself isn't new, the proliferation of these new experience-led amenities will affect how we shop for travel; increasingly travel booking sites and brands are going to offer more ways to personalise your search for accommodation. Airbnb has started to lead the way in 2022 with their new “Categories” release, while Booking.com is betting that travellers will increasingly want to seek out ecofriendly accommodations with the recent launch of its Travel Sustainable badge.

This article was written by hospitality management platform Cloudbeds, www.cloudbeds.com

Is the front desk set to become obsolete in 2023? Will our travel experiences be dictated by TikTok in the near future? Here are five of the key trends expected to shape the hospitality industry in the year ahead

Kickstart The Climate Action Journey

In Your Business

Climate Action Guides for Tourism Businesses.

Fáilte Ireland has developed a suite of practical climate action guides tailored for the tourism sector to enable businesses to make more practical operational changes to reduce their carbon footprint.

recycle

MANAGING

YOUR

WASTE

Guidance designed to take the uncertainty out of waste segregation for businesses is now available from MyWaste, Ireland’s o cial guide to waste

This government funded initiative provides a free and extensive suite of signage and training materials to help workforces make accurate recycling decisions. This will assist Irish businesses to achieve greater Circular Economy performance through increased recycling and composting rates.

A waste characterisation study by the Environmental Protection Agency (EPA) found that almost 70% of materials being placed in the general commercial waste bins is waste that should be placed in the recycling or food waste bins. Targeted materials (those suitable for recycling) accounted for only 60% of the materials in the mixed dry recycling bins, with food waste among the contaminants. The study found that by improving waste segregation practices, businesses could divert significant amounts

of waste from the general waste stream annually.

Speaking on behalf of the Regional Waste Management Planning Offices, Kevin Swift, Connacht Ulster Region Waste Office said: “This initiative will empower small and medium size businesses, particularly those in the retail, hospitality, manufacturing and corporate sectors to further improve how their waste is managed. With clear language and visuals, the materials will make it easy for staff to quickly understand what waste goes in what bin. This should help significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.”

The toolkit is free to download or order from www.mywaste.ie/business/

INGREDIENTS

As he takes over the reins from Noel McMeel at Lough Erne, STEPHEN HOLLAND celebrates the versatility of

ornhill Duck

I love to use Thornhill Duck, produced by the Mo t Family in Blacklion, Co Cavan where quality is always at the forefront. Its rich but unobtrusive taste lends itself to so many dishes. That’s why it’s my favourite meat to cook. This is a wonderful dish that captures the best of winter’s warming, earthy flavours.

Glazed Beetroot, Pear Jelly, Pickle Carrot, Roasted Macadamia Nut and yme Jus

Ingredients

• 2 Thornhill Duck Breasts

• 10g thyme

• 5g garlic

• 5g Mussenden Sea Salt

Glazed Beetroot

• 1 whole beetroot

• 15g salt

• 5g garlic

• 10g butter

Pear Jelly

• 500ml pear juice

• 5g Agar-Agar

• 15ml Burren Balsamic

Roasted Macadamia Nut

• 50g macadamia nuts

• 5g salted butter

• 2g Mussenden Sea Salt

Pickle Carrot

• 100g carrots

• 2g coriander seed

• 2g fennel seed

• 2g ground cumin

• 1 red chilli

• 2g whole black

peppercorns

• 50ml Burren Balsamic

Thyme Jus

• 100ml veal stock

• 50g shallots

• 50g celery

• 50ml port

• 10g redcurrant jelly

• 10g thyme

• 5g garlic

ornhill Duck Breast,

Method

Duck Preparation & Cooking

Remove excess skin and sinew, score the skin of the duck and make sure you only score the fat. Marinate in thyme, garlic and sea salt for one hour.

Cooking the Duck

In a cold pan, render the duck skin and remove any excess fat. The duck skin should be crispy with a golden-brown appearance. Cook the duck breast at 170 degrees for 6 minutes, before removing and resting it for 10 minutes. Trim the breast in each side and cut through the middle to reveal a nicely rested pink duck breast.

Glazed Beetroot

Cook the beetroot in the oven wrapped in tinfoil with salt and garlic until tender. Allow to cool. With your knife, remove the root end. Use an apple core to make cylinder shaped cuts and set aside for plating.

Pear Jelly

Bring 500ml of the pear stock to the boil and add the Burren Balsamic. Add agar-agar and bring to the boil. Remove from the heat and add to a 500ml container. Allow to set and remove from the container. Cut into 1.5cm x 1.5cm cubes and set aside for plating.

Macadamia Nut

Heat up a frying pan, add the nuts and toast, add 5g of butter and 2g of salt to finish.

Pickle Carrot

Grate the carrot, heat the balsamic and add. Using a bouquet garni method, toast o your spices and chilli, add to a cheese cloth and tie and add this to the carrot and balsamic. Mix and let infuse for 30 minutes. When cooled, you can add all to a jar or remove the spices.

Thyme Jus

Combine sauté of shallots, celery, thyme and garlic until caramelised. Deglaze the pan with the port and reduce by half. Add the veal stock and reduce by half. Add remaining thyme and allow to infuse for 30 minutes.

Plating & Presenting

Arrange the pear jelly and beetroot in a semi-circle. Quenelle the carrot pickle and place top left, add the macadamia nut to finish the circle and garnish with coriander. Place the duck breast alongside the semi-circle and add the thyme jus. Enjoy!

Stephen Holland is Executive Head Chef at Lough Erne Resort

Cart Drinks

The latest releases, news and all things drinks-related

WHISKEY FLOWS IN DROGHEDA

At the end of 2022, Boann Distillery unveiled its first Irish Single Pot Still Whiskey at its base in Drogheda, the first whiskey to flow there in over 160 years. A group of whiskey enthusiasts became the first to taste ‘Solstice’, the newly-matured spirit at a celebration in the family-owned distillery. “This celebratory bottling is a tribute to the people who made the creation possible,” said Pat Cooney, Boann Founder. www.boanndistillery.ie

ON THE HOUSE

Created in-house by some of the country’s top bartenders, House Handcrafted Superior Cocktails has launched a range of luxury pre-bottled cocktails. Retailing at €35 each, the range contains four different blends of House Dublin’s most popular flavours, including Pornstar Martini, Espresso Martini, Cosmopolitan and Strawberry Daiquiri. The full range is available at O’Brien’s off licenses and can be ordered online. www.housecocktails.ie

AWARDS GLORY

Irish Distillers is celebrating awards season after receiving 224 medals from the world’s leading taste and design competitions throughout 2022. The haul of medals, an increase of 41 compared to 2021, includes several of the top accolades in the Irish Whiskey Category for the company’s portfolio of brands, as well as a special achievement for Kevin O’Gorman who was bestowed the ‘Master Distiller of the Year’ award from Icons of Whiskey. www.irishdistillers.ie

1.1M STOREHOUSE VISITORS

The Guinness Storehouse welcomed over 1.1 million visitors in 2022, indicative of a strong bounce-back for the tourism industry. During Covid, the focus at the Storehouse switched to domestic visitors. In 2022, Irish visitors made up 24% of numbers. Catherine Toolan, MD, Diageo Irish Brand Homes, said: “We saw an opportunity to re-engage our domestic audience and we have evolved our experience to offer more to visitors from Ireland.”

www.guinness-storehouse.com

The

The Employer Excellence Programme, an initiative by Fáilte Ireland, supports businesses by helping them to create better workplaces for their employees. Driven by the employees voice, the programme recognises employers who consistently make tourism an exciting and rewarding place to work. Be part of the Employer Excellence Programme. Attract and retain top talent and shine the spotlight on your business.

Find out more at failteireland.ie

Tech depend

you can on

Under the leadership of Egle Tamosauskaite, the Herbert Park Hotel & Park Residence in Ballsbridge had one of its most profitable years in 2022. This year, General Manager Egle is celebrating two decades with the company and is determined to beat the profit busting record set in 2022. “At the moment, it’s looking very good. We’re very busy and thanks to well established, longstanding relationships with clients, we’re positive that we’ll have an excellent 2023,” said Egle.

Egle began her career at the Herbert Park Hotel & Park Residence almost 20 years ago as a Junior Receptionist. Since then, she has diligently worked her way up the ranks and today, holds the role of General Manager. Staff development plays an intrinsic role at the Herbert Park Hotel & Park Residence, with many staff members working at the premises for several decades. “We are a family-owned hotel, with a very important set of family values. We consider ourselves like a big family; there are tough times and there are good times but regardless of the challenges we face, we work together as a team. That has really helped us not just survive but thrive over the past few years.” The quality and integrity of staff is crucial, says Egle, who strives to take on people with a passion for the industry. “We have Chefs here that have been with us for 24 years and others that have worked here for almost 30. During Covid, job titles didn’t exist anymore, everyone got stuck in and did whatever needed to be done. That’s the kind of commitment we’re after when it comes to new staff.”

Egle became GM during one of the most challenging periods for the industry. “My first task as GM was to close the hotel down and let everyone go on temporary leave. You can imagine how difficult that was. However, I’m a great believer in the idea that if you put your mind to it and work together as a team, you can achieve anything.” The role of a GM is one that’s always evolving,

says Egle. “In all my time here, no two days have ever been the same and that’s what I love about it.”

Maintaining relationships with suppliers is a key part of Egle’s role. “We’re very careful when it comes to choosing our suppliers. For us, there are two main considerations when it comes to selecting and retaining a supplier. The first is that they can provide the product whenever we need it and the second is that they can maintain excellent customer support.” Guests will forgive you for not having hot water, but they won’t forgive you if the WiFi is down. “Technology is so important, particular for us as a business hotel. We have quite extensive conference facilities in the hotel and to ensure a constant, uninterrupted broadband connection, we’ve worked with Virgin Media Business for many years. They provide our TV, broadband and WiFi and the process is always seamless.” Virgin Media Business excellent customer service differentiates the company from other suppliers, says Egle. “I can call our contact at 7pm on a Friday evening and I know any issue we might have will be sorted out straightaway. That type of dependable service is priceless.”

Egle Tamosauskaite, the newly appointed GM at the Herbert Park Hotel & Park Residence, talks to Hotel & Catering Review about her

new role and why the right technology provider is key

for thought Paws

In July 2022, Autism Assistance Dogs Ireland (AADI) joined forces with the Rochestown Park Hotel and several other hospitality partners to launch a pilot awareness-raising campaign. The primary aim of the programme was to inform employees, guests, diners and leisure club members of how to adapt or modify their behaviour when they encounter families accompanied by an autism assistance dog, not just in a hospitality or leisure setting, but anywhere.

Speaking at the launch of the campaign, Niall O’Halloran, Purchasing Manager at the Rochestown Park Hotel, said: “In recent years, we have seen a noticeable increase in the amount of assistance dogs that are accompanying children within the hotel. We know that up to now, guests and diners in the hotel and indeed many team members, were unfamiliar with how to behave around a child who may be accompanied by an assistance dog. With the help of AADI, we hope to be in a position to contribute in some small way to creating better experiences for families.”

As part of the pilot, AADI designed and created a pull-up banner which the programme participants generously committed to purchasing and placing at a focal point within their main reception areas. Upon arrival, guests have been greeted with the banner featuring Koda, an AADI autism assistance dog and are encouraged to read Koda’s message to learn how they can best support a family with an autism assistance dog by following four simple steps. In addition to the banner, the

pilot programme participants received a guide produced by AADI explaining the role of an assistance dog and of how hospitality professionals can make an experience for a family with an assistance dog more comfortable.

Nuala Geraghty, CEO of AADI, said: “We are delighted to be working with these partners on the pilot awareness campaign. As a charity, we train and place highly skilled autism assistance dogs with families throughout Ireland. These dogs transform lives and allow families to go back out into the community and do things they may not have been able to do before. These fantastic pilot programme participants are committed to ensuring guests and staff provide a first-class welcome for assistance dogs and their families. We at AADI are incredibly grateful to them for helping to bring this campaign to life.”

Following a review of the programme in December 2022, Niall O’ Halloran said: “Our team members can now greet guests more appropriately and confidently, with a better understanding of what their needs are.”

In turn, AADI is delighted with the success of the pilot campaign to date, says Nuala Geraghty. “Now, in addition to raising awareness, a number of hospitality enterprises have committed to supporting AADI by incorporating fundraising activities and events into their yearly business plan.” This has been greatly welcomed by the charity as it takes almost two years to train one of these amazing dogs, with each one costing approximately €22,000 to train. With no government funding currently available, the charity is entirely dependent on donations from the general public and corporate supporters.

AADI hopes to expand this awareness-raising initiative in 2023 to include even more of their supporters within the hospitality sector. If you are a hotel manager or hospitality professional and would like to raise autism awareness and upskill your teams, please contact Jacob R. Harmon, Head of Fundraising and Communications by emailing him directly - jacob@aadi.ie

Autism Assistance Dogs Ireland (AADI) is partnering with hotels to improve the experience of families accompanied by an autism assistance dog

“Now, in addition to raising awareness, a number of hospitality enterprises have committed to supporting AADI by incorporating fundraising activities and events into their yearly business plan”

Talking to

SofieGarrRooney et FitzGerald &

HOW’S BUSINESS AT THE MOMENT?

Sofie: Really good. We were very busy the first week of January with people not back in proper work mode yet. There are also a lot of tourists around the city centre so that’s definitely helping. Business will no doubt slow down as we go into January, but we’re hoping for a busy 2023 after all the Covid uncertainty over the past few years.

YOU RECENTLY OPENED A SECOND RESTAURANT IN TERENURE

Garret: We opened our second venue in Terenure at the end of October 2022 and so far, so good. The original restaurant on Aungier Street opened in 2019 and we decided to go with a second in Terenure as it’s very much an up and coming area. New businesses and restaurants are opening in the area all the time. There’s no reason why it can’t be like Rathmines or Ranelagh.

Sofie: Opening on Aungier Street initially made sense as footfall is high and we got the kind of exposure we needed to launch the brand. With the Terenure venue, we’re hoping to consolidate the brand and grow the business in an area that may have a lower run initially, but will expand and grow as the business develops.

WHERE DOES THE INTEREST IN KOREAN FRIED CHICKEN COME FROM?

Sofie: We’ve lived in London and New York where we’ve seen the popularity of fried chicken restaurants and thought, why is there nothing like this in Ireland? Our plan was to open a fried chicken restaurant, but in order to di erentiate ourselves we knew we had to come up with a di erent type of o ering. After going to my sister’s wedding in Korea and tasting the fried chicken over there, we completely fell in love with the concept.

Garret: We thought we liked fried chicken before tasting it in Korea, but we had no idea! The flavours are so di erent and so delicious. We knew that was the route we had to take.

GARRET, YOU’VE WORKED AS A CHEF SINCE 2009. WHERE HAVE YOU WORKED?

I’ve worked in Tribeca and I ran Bunsen’s first kitchen when they first opened. I’ve worked in kitchens in San Francisco, as an assistant brewer for Wicklow Wolf and I helped some friends open Masa in Dublin. Food and beer is my background, which has really set the foundations for Chimac.

WHAT’S THE BIGGEST LESSON YOU’VE LEARNED SO FAR FROM RUNNING YOUR OWN BUSINESS?

Sofie: People always say it’s really di cult to open your own business, but I think it’s easy to underestimate just how hard it’s going to be. It’s a tough place to be in, it’s challenging and you’re constantly adapting and changing, but it’s also so rewarding when you can stop and be proud of what you’ve achieved.

The couple behind Chimac talk staff issues, opening a second restaurant and providing a compelling offering in a crowded marketplace

WHAT ARE SOME OF THOSE CHALLENGES?

Sofie: The obvious problems like inflation, rising prices and the cost of living crisis. As a food business, the idea that there’s another recession just around the corner is very scary. We’re lucky in that we have an amazing team at the moment, but it’s taken a long while to get there. Finding the right people is a struggle and learning how to best motivate them takes time.

It’s something we’re working on and improving all the time.

Garret: Our two head chefs have been with us since 2019 and they’re excellent so we’re very lucky. When it comes to challenges, the goalposts seem to move every few months. In 2021, we were dealing with massive sta shortages, we just couldn’t get anyone. We’ve got 20 people working in Chimac in Aungier Street at the moment but there was a long stretch when it was just four of us working there, doing absolutely everything. At the end of the night, it would take us three hours to clean down whereas now, because we have sta , it takes half an hour.

WHAT DO YOU ATTRIBUTE CHIMAC’S SUCCESS TO?

Garret: We’re both very driven, ambitious people. In my mind, a Korean fried chicken restaurant was never not going to work. During the pandemic when we couldn’t get any sta , we just did it all ourselves. I think we have a compelling o ering.

Sofie: We’ve designed the business in a way that is quite easily replicable. We have a concise simple menu and although we do o er vegetarian options, we predominately serve chicken. That means our food waste is limited. When we came out of college we were straight into a recession, so trying to recession proof the business is just second nature to us. We’re so aware that it may happen again, so we wanted to create an accessible, good quality o ering that could withstand another economic downturn.

Who knows what will happen in the next 12 months, but hopefully people will still want to dine out to some extent.

IN 2021, YOU LAUNCHED SAUCE PRODUCTION COMPANY MILKY PAWS. HOW IS THAT BUSINESS PERFORMING?

Garret: Really well. We’ve sold more than 22,000 bottles so far and it’s available in over 200 independent retailers in Ireland. At the moment, the sauces are exported to eight countries including France, Spain, Luxembourg, Belgium, Germany, USA, Northern Ireland and the UK. It’s a whole other business with its own unique set of challenges, but it’s helping us build and grow the overall brand. A lot of people who come to the restaurants also buy the sauces to make their own dishes at home. Down the line, if we were to say open a Chimac in Cork, people there might be aware of the brand from the sauces so it’s a win-win.

WHAT ARE YOUR AMBITIONS FOR THE FUTURE?

Sofie: To get Terenure up and running and make sure it operates smoothly. We would eventually like to open a third venue. We think it’s a great concept, there’s no reason why we couldn’t have a Chimac in Belfast or Cork or Galway but in the meantime, we need to concentrate on the two venues we have and get profits up.

“We’ve lived in London and New York where we’ve seen the popularity of fried chicken restaurants and thought, why is there nothing like this in Ireland?”

of the

Tea Barista

Making a cup of a tea is distinct personal preference for each unique guest and a treasured ritual they’ve come to cherish.

THE PREPARATION – run the tap so the water is nicely aerated and only boil it once to keep the oxygen level up. Oxygen in water helps to release the flavour from the tea leaves.

THE VESSEL – tea is best served from a pot and into fine bone china, as this enhances the tea drinking experience. Both the pot and cups should be warmed with hot water beforehand.

THE TEA – the star player, the tea should be stored in an airtight container to retain its quality, taste and freshness. Place one bag per person and one extra for the pot (spoons if using loose tea.) Add hot water and stir to ensure the flavour is released form the tea leaves.

THE MAGIC – this is the part where the water becomes tea! There’s no rushing this process, the water will unlock the tea’s flavour. Wait 3-5 minutes depending on the desired strength of your customer’s tea.

THE FINISH – tea is best served with cold whole milk, but always offer a variation of skimmed milk or other dairy alternatives and sugar to the side. The tea experience is entirely personal and unique to everyone.

THE SERVE – serving tea should have an element of ceremony. Take pride in serving the craft and quality of Ireland’s favourite, Barry’s Tea. Serve on a tray with a warm smile and perhaps a biscuit or two!

Expertly blended in Cork since 1901 to this present day by the third generation of the Barry’s Tea family.

We make the tea, you make the moments with Barry’s Tea.

“Take pride in serving the craft and quality of Ireland’s favourite, Barry’s Tea. Serve on a tray with a warm smile and perhaps a biscuit or two! “

Crafting a Tea Experience to bring friends and family together over a much-loved cup of their favourite tea

Jennifer Howley grew up in the hospitality world. She cut her teeth in the Diamond Coast Hotel in Enniscrone, a hotel built by her father and later, she ran the Waterfront restaurant, bringing it up to rosette standard. After suffering a massive stroke in 2015, she found herself at an impasse. “Recovery was long and when I was eventually able to return to work, I needed a job where I could work just a couple of days a week. I approached Mark Devaney, the owner of Ocean Sands, and I was probably an absolute nightmare! I told him

TIDESRising

Jennifer Howley, the new GM at the Ocean Sands Hotel in Enniscrone, is just getting started

I couldn’t work more than two days and that I’d need to work in a quiet space.” So began her career at the seaside hotel and after just a few months, Jennifer handed Mark a 12-page essay on how best to improve the property and up revenue. Adding value to the hotel and improving the customer experience was the aim and over time, Jennifer’s recovery allowed her to get back to a more normal working life and go about achieving what she set out in her plan. Last year, she was appointed General Manager, though she credits her management team with taking much of the responsibility for each of their departments. “We have very strong department managers who I can place complete trust in. Each one takes full responsibility for their own section, for example our Head Chef Marcin runs his kitchen exceptionally well. I barely have to look in the door of the kitchen. The same goes for our Spa Manager Louise. I’m lucky to have the GM role, with such solid support.”

After redeveloping the property in 2007, Mark Devaney and his late father Joe reopened the Ocean Sands Hotel. It sits in a prime location in the seaside town of Enniscrone, overlooking 5km of sandy beach at the back where the bar and function rooms are situated. The hotel’s 50 rooms include 20 family rooms and a bridal suite complete with sea view balcony. It’s a property that’s ideal for families and it’s also dog-friendly, with canine companions welcome in both hotel rooms and apartments. At the beginning of 2022, the hotel announced its elevation to four star status. Achieving the accreditation meant scaled up investment; upgrades include a completely refurbished bar and restaurant area, while a new spa and coffee dock have also been added.

The appointment of ex Eala Ban chef Marcin Szczodrowski has raised the hotel’s food offering to a

“He’s completely revamped the menu and has introduced a lovely new afternoon tea. His signature tasting menu is going down a treat with guests”

Executive Head Chef Marcin Szczodrowski

whole new level. Marcin is also a finalist in this year’s Gold Medal Awards. “He’s completely revamped the menu and has introduced a lovely new afternoon tea. His signature tasting menu is going down a treat with guests. He has great fun with the specials, especially fish dishes and wedding guests always rave about the food they’re served, particularly the beef. Everything is done with precision.”

Refurbishment work is ongoing at the hotel, with the lobby currently undergoing a refresh. Some of the hotel’s apartment accommodation is also being converted to additional bedrooms, which will bring its bedroom number from 50 to 62. A reliance on domestic business as opposed to international served the hotel well during the pandemic. “In the last three summers, we’ve had a very strong domestic customer base. Our location is our strongest selling point and it meant that during Covid, guests were more inclined to book with us thanks to our outdoor areas and proximity to the beach.”

Recruitment is a challenge, says Jennifer. With so many hotels in Sligo, potential employees have their pick of properties. “We’re within easy driving distance of both Westport and Sligo. That’s a big catchment area so we’re competing with a lot of different hotels for an ever-shrinking talent pool. I’ve been on the lookout for an accommodation manager for quite a while and it’s proving very difficult to find one. We have a great accommodation team, but we’re missing that one overall person to take ownership of that department.” Staff recruitment and retention are the biggest challenges facing the industry, especially in a property like the Ocean Sands. “We don’t have a huge staff contingent here, but the staff we do have are very strong. In the

past, we’ve taken on staff who have held duty manager or deputy manager roles in other hotels and they’ve struggled to get to grips with what we ask of them. There’s no handholding here, we simply don’t have the time. So the staff that we take on really have to hit the ground running. Finding those kind of dynamic, driven people can be a challenge.”

Business is looking good for 2023. Room bookings are strong and thanks to a recent wedding expo, dates for weddings are quickly filling up. “We’re at a point now where we’re very positive about the future. From a business and progress point of view, we had a brilliant 2022 but I think the trick is not to get complacent. When you’re busy, it’s sometimes a challenge to stay ahead of the game but it’s so important to think ahead and plan for the future. For me personally, I love working here. It’s just a nice place to be and that’s what it’s all about.”

“Our location is our strongest selling point and it meant that during Covid, guests were more inclined to book with us thanks to our outdoor areas and proximity to the beach”

OUR STORY

At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations.

One of our key strengths is our local presence around the country meaning we are always close to you, no matter where your business is.

BWG Foods is a proud member of Bord Bia’s Origin Green sustainability programme since 2020. We are committed to the transition to renewable energy, to source our products more sustainably, and to reduce our carbon emissions and waste.

Industry leading storage and distribution ensures your order arrives in premium condition.

We deliver your order fresh, on time and in full, every time.

You’ll have peace of mind knowing we’re helping you serve the best.

William’s Gate

High

HOPES

Airfield Estate, Dublin’s only working urban farm and gardens, has got big ambitions when it comes to sustainability. Its mission is to make Dublin a sustainable ‘food city’ and for Airfield to become a leading voice in food sustainability that goes beyond the walls of the estate in Dundrum. To advance these goals, Airfield is seeking young aspiring food activists between the ages of 15 and 18 to sit on its new youth board. They’ll o er guidance and direction, with the idea being they themselves become the next generation of leaders and experts in the area of food sustainability. “I think every organisation should be getting more young people

Airfield Estate CEO Claire Mac Evilly wants Dublin to become a sustainable food city and for Airfield to help make that transformation happen

involved, not just through token focus groups but across all facets of an organisation so that it can evolve and stay relevant. Initially, the group will guide us on what we’re doing right now and make sure our initiatives and actions are relevant. I really want the group to challenge us and even each other; imagine the interesting conversations we’d have if the group had someone from a farming background and another person who’s vegan? We’re also intent on giving something back to our youth group members in terms of leadership and training. We have this idea that these young people will go on to be Ireland’s version of Greta Thunberg, so we definitely have high hopes,” said Airfield CEO Claire Mac Evilly.

Claire took up the role of CEO at Airfield Estate in January 2022. As a nutritionist, food and nutrition is her first love. “Being CEO at Airfield is like the dream job. It brings all my interests in food, nutrition, education and communications together in this lovely 38 acre estate.” The ambition of the board and trust is for Airfield to extend its reach beyond the four walls of the Dundrum estate. Getting in front of government, talking about sustainability issues and advocating for a greener agenda is a priority for 2023 and beyond. “I share that ambition and I think it’s important that we address these issues from a totally independent position; we’re not biased in that we’re not coming from an industry or farming point of view. The ambition is that Airfield will become a sustainable food hub, with an independent voice. Establishing the youth group is just one of the steps to achieving that vision.” The bigger picture is that Airfield becomes a hub within a sustainable food city, a goal that’s been identified by the UN through Sustainable Development Goal (SDG) 11.

There’s no doubt that transforming Dublin into a truly sustainable food city is a big ask. Food waste will play a key role in that transformation. “One of the biggest eyeopeners for me was my first Failte Ireland meeting. During that meeting, we were having conversations that the food industry was having seven years ago and I remember thinking, where’s the joined-up thinking? Why aren’t we engaging with other sectors, learning from their expertise and sharing best practice? Food waste is a great opportunity for

15-18

more cross thinking across di erent industries, especially in a small country like Ireland. We really need to start talking to each other more.”

At Airfield, progress has been made to make the estate more sustainable. Aerobic digesters, solar PV panels and EV charging stations are all contributing to a lower carbon footprint.

“I think it’s so important for businesses to talk to the consumer about the sustainable initiatives they have implemented. For us, there’s so much chat about our PV panels so we’re talking about having one of them at ground level to really engage people so they understand how important these initiatives are. We have thousands of people coming through our doors every year, so there’s a great opportunity there to be engaging with visitors more on these topics.”

People and especially children are disconnected from the food they’re eating, says Claire. “As a small country, we’re generally so close to where our food is produced. There’s a lack of awareness around that and an education piece that we at Airfield are trying to change.” Launching in March, a new permanent exhibition called ‘Foodscape: Soil Society’ aims to change up that lack of awareness. Focusing on sustainable food systems, kids will get the opportunity to explore the wonderful world of soil though a fun and interactive installation. “Given that 90% of all food produced relies on soil, the first exhibit has been designed to give visitors a simple understanding of the richness beneath our feet. When people talk about climate change, they generally talk about air quality and rising sea levels but no one really talks about soil. The new exhibition will challenge that perception and will feature three interconnecting geodesic domes showcasing a variety of complex global issues.”

Back in 1974 when the two Overends sisters left Airfield Estate in trust to the people of Ireland, they intended it to be used for education and recreational purposes. That still stands today, says Claire. “I think it also goes beyond education; we want young people to become leaders in foods and the question for us at Airfield is, how do we support them on that journey? Alongside that, the big dream is that every city in Ireland would have an urban farm like Airfield. That’s what we’re aiming for.”

THE DEVELOPING

FUTURE

As an all-in-one system, Picasso Digital provides everything within the PMS such as POS system, an online booking engine, a channel manager, marketing tool, online shopper, online guest book and accommodation and maintenance management, all working together as one system. This allows for one training system, one staff log in and one set of accounts. Staff training costs are a fraction of what it would cost to install multiple systems and the access via only one system can save precious time and effort.

Picasso Digital is easy to learn, intuitive and hugely powerful, all in a cloud-based solution meaning it’s accessible from anywhere with an internet connection. As part of their services, AK Techotel is on hand to help properties move and integrate Picasso Digital with third party software – changing a hotel system needn’t be a difficult process. Recently, AK Techotel has launched a new digital assistant called ‘Mona’, designed to manage and carry out time consuming tasks in the hospitality sector, freeing up valuable customer time at the reception desk and saving on operating costs.

Every hotel is different. A PMS system that can adapt to the needs of an organisation can make a difference and Picasso Digital is a leader in its field. Over the last few years, tourism businesses have been diligent in reviewing their costs and reducing these where possible. Maintaining a focus on costs to ensure they’re at a minimum will increase a hotel’s competitive advantage, regardless of the size of the businesses.

Picasso Digital is constantly improving and has evolved towards digital automated functions which can integrate all the functionalities required for any hotel. The benefits are undisputed and endless and include easy access, integration to mobile devices, greater support to operators, reduction of human error factors, reduction of staff expenses and one access to multiple functions, just to mention a few.

Mona can control reservations for you, as well as sending confirmations with check-in information via SMS and email, rooms allocation, processing payments with split bill, credit card or invoicing, contactless key delivery, check-in and check-out of guests, SMS and email notifications to relevant staff regarding any issue.

AK Techotel can adapt Picasso Digital to every individual client. As a developer, Techotel listens to customer needs, which gives the customer the opportunity to further develop our software. The AK Techotel developers operate a ‘Wishlist’ that allows us to build tomorrow’s Picasso Digital. A customer request, even a simple report, can be a Picasso’s new feature. With over 1200 installations completed, AK Techotel knows what’s required.

To find out more about AK Techotel, Picasso Digital and the brand-new Mona digital assistant platform, visit www.techotel.ie

Having the best hotel management software to meet your needs is the best way to improve your hotel’s operational e ciency

My Most Memorable Meal

“The standout course for me was a quenelle of blue cheese in a dark chocolate – the balance was incredible and the ingredients married together perfectly.”

The best meal I’ve ever had was in Lignum, Danny Africano’s restaurant in Bullaun, Co Galway. I’ve had the pleasure of dining in Lignum on a number of occasions, but the one that really stands out was in December 2021.

We had the 10-course tasting menu with wine pairing. What’s unique about Lignum is that every single course on the tasting menu blew me away. Danny has a keen focus on foraged, seasonal produce and uses open flames in his kitchen while cooking. On the night, courses included tru le with chicken skin; raw Connemara shrimp; surf clams from Galway Bay; a delicious bread course; and scallop, venison and duck with PX sherry sauce,

which was an excellent introduction into the desserts. The standout course for me was a quenelle of blue cheese in a dark chocolate – the balance was incredible and the ingredients married together perfectly. Last but not least, we toasted marshmallows over an open flame at the table, a fitting end to an evening of excellently curated dishes. Lignum is now a customer of ours at Flaggy Shore Oysters, so I’m excited for my next visit to see what dish Danny will create with our produce.

Conor Graham is co-owner of Barnacles Bar & Kitchen, Salthill, Galway, Linnane’s Lobster Bar, Co Clare and Flaggy Shore Oysters

Mark Commins, Andrea Kilkenny and Conor Graham, Barnacles Bar & Kitchen

Photo: Anita Murphy