Action Recruitment celebrates five decades in business 50 YEARS and counting
Pulling out all the stops at the STATION HOUSE HOTEL A Cut ABOVE
FERGAL HARTE is gearing up for the next 10 years at The Kingsley
INCLUSIVITYEmbracing
Fáilte Ireland’s JENNY DE SAULLES on the Employer Excellence Programme and fostering inclusivity within the tourism industry
21
“Almost 30,000 employees have been positively impacted by the Employer Excellence Programme. It has led to greater retention of new starters, improved perceptions around reward and recognition and enhanced employee communication and involvement.”
Jenny De Saulles, Director of Sector Development, Fáilte Ireland
RECRUITMENT
Noel Cafferkey at Action Recruitment talks about staying true to the company’s core values
INGREDIENTS
Crab reminds Chef Aidan McGrath of summers long past on Blacksod Bay
SUSTAINABILITY
MyGug’s biodigester is helping hospitality businesses tackle their food waste
TALKING TO
Fergal Harte, GM at The Kingsley, talks about the changes he’s seen in Cork city in the past decade 18
HOTELS
The Station House Hotel is pulling out all the stops with its food and wedding offerings
MEMORABLE MEAL
For Eoghan O’Flynn, every aspect of his meal at The Glass Curtain in Cork was perfect
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Stock Photography: iStock
Infographics: www.flaticon.com
Production: Claire Kiernan
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
Editor’s View
Welcome to issue 9 of Hotel & Catering Review 2024
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 2024. 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.
Fáilte Ireland’s Employer Excellence Programme supports tourism businesses to foster a culture of excellence in the workplace. Since its inception, the programme has helped businesses to attract and retain talent, with almost 30,000 employees engaging with the programme since 2022. Now, Fáilte Ireland has introduced a new facet to the programme – an inclusive recruitment campaign that aims to drive inclusive tourism practices across the sector and show that tourism is a rewarding career choice for all. It’s also part of Fáilte Ireland’s overall drive to break down barriers and encourage more people to consider a career in tourism. For more on the organisation’s Employer Excellence Programme and its new inclusive recruitment campaign, turn to page 21.
At the 2023 Gold Medal Awards, the Station House Hotel in Co Meath took home awards for best Small Wedding venue and best Country House/Guest House Experience. The accolades are testament to the dedication of Managing Director Suzanne Mullen and the rest of the team who have worked hard to elevate the guest experience over the past few years. Food is sourced exclusively from the surrounding area and also from the hotel’s gardens, while the weddings side of the business is, says Suzanne, taken very personally. Over €4 million has been invested into the venue since 2019 which has seen the addition of two terraces, works to the garden and refurbishment to internal areas. For more on the Station House, go to page 25.
Action Recruitment is celebrating 50 years in business and on page 10, Noel Cafferkey attibutes the company’s five decades of success to transparency, open-mindedness, respect and teamwork. Staying true to their core values and remembering right from wrong has stood the company in good stead – here’s to the next 50!
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.
Denise Maguire
Email: denise.maguire@ ashvillemediagroup.com
www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview
Editor: Denise Maguire
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NEW YORKER BAR TURNS 10
The Cork International Hotel celebrated 10 years of the New Yorker Bar and Restaurant recently with a New York inspired evening. Locally sourced produce and sustainability were also a highlight of the menu. “We are celebrating a significant landmark having served locals and visitors for the last 10 years. It is important that we continue to change with the times and while we always opted for locally sourced produce, we have really stepped up our efforts to make the Cork International Hotel a greener hospitality partner,” said Head Chef Paul Ryan.
New York, New York…
A taster of what was on offer on the New York themed specials menu
Cocktail
Manhattan Starter
Revisited Waldorf Salad
– seasonal crunchy salad with apples, celery, grapes, toasted walnuts and smoked Gubbeen cheese
Chef recommendation
Rigatoni Pasta Alla Vodka
– al dente pasta in a tomato and vodka sauce with parmesan shavings and fresh basil
Roast of the Day
Peppercorn Crusted New York
Strip Roast
– roasted yams, mac and cheese, charred greens, red wine gravy
Fish of the day
Manhattan Clam Chowder Pie
Dessert of the day
Classic New York Baked Cheesecake
NI HOSPITALITY SCHOOL JOINS FORCES WITH PRIVATE BUSINESSES
APPOINTMENT
A total of 36 individuals from the Ballymena area have graduated from the NI Hospitality School and secured full-time employment within local hotels. The NI Hospitality School was established in 2021, following collaboration between three Ballymena-based hotels – Galgorm Resort, the Tullyglass House Hotel and the Adair Arms. With courses delivered by Northern Regional College and South Eastern Regional College, the school was set up to provide opportunities for skills development, to address the challenges of recruiting staff and to highlight that a career in hospitality can offer a plethora of rewarding career development opportunities. Initially funded by independent charity, The Gallaher Trust, the NI Hospitality School has successfully attracted private sector funding from several high-profile organisations including Henderson Foodservice and Britvic Ireland.
Aidan Donohue has taken up the role of General Manager at Radisson RED Galway, soon to open in Crown Square. Aidan began his career with various leadership positions within the Só Hotel Group, starting at Castletroy Park Hotel & Leisure Club. Prior to joining Radisson RED, Aidan served as the General Manager at Athlone Springs Hotel. During his time there, his passion for developing future talent was evident as he led a team that earned multiple industry awards. His role as an External Examiner at the Technological University of the Shannon, Midlands, underlines his commitment to supporting the next generation of hospitality professionals.
SANO SLICES ITS MILLIONTH PIZZA
SANO Pizza in Temple Bar recently served its one-millionth pizza at its flagship restaurant in Temple Bar, Dublin. Opened in 2018, SANO now has five locations in Dublin, Cork and Glasgow. Co-owner Raymond MacHugh said: “Reaching the one million pizza mark is a testament to our team’s hard work and our loyal customers’ unwavering support. From day one, our mission has been to offer an authentic Neapolitan pizza experience. Temple Bar in Dublin is where SANO was born and holds a special place in our hearts. We’re thrilled to continue serving the community that has embraced us so warmly.”
Bar academy graduates from the NI Hospitality School with Ashley Douglas, foreground left, bar academy lecturer and Ian Paisley, foreground right, Chairman of The Gallaher Trust
ASPIRING CORK CHEFS INVITED INTO TRIGON KITCHENS
As part of Open Kitchen Week, Trigon Hotels are encouraging potential chefs to explore a career in culinary hospitality. Bookable slots are offered in the Trigon Hotel kitchens, which includes the Cork International Hotel and the Metropole Hotel, offering aspiring chefs to gain first-hand experience and see if it’s something they might like to pursue in the future. Alex Petit, Group Executive Chef at Trigon Hotels, said: “I encourage prospective chefs to come and see what a career in culinary hospitality is like. I am so thankful for all the experience and notes I have shared with other chefs and industry personnel over the years. It’s great to get the opportunity to pass some of this onto fellow food enthusiasts.”
WHAT GLITTERS IS GOLD IN LIMERICK
The Limerick Strand Hotel has been awarded the highest accreditation level from Green Tourism in recognition of its commitment to sustainability and the efforts made over the past few years. "Receiving Gold in the Green Tourism Accreditation reaffirms our dedication to making conscientious choices that are committed to continually improving our environmental performance," said Stephen O'Connor, General Manager. Last month, the hotel launched its new Green Meetings and Green Weddings initiatives, offering ideas on hosting greener, more sustainable events. It has also installed an insect hotel, providing shelter and nesting facilities for many types of insects in all seasons.
My drink of choice is the Belfast Coffee – it’s my signature, BAR 1661’s signature and my poitín brand Bán’s signature. It brings the poitín category forward and we’re so proud to see it popping up on the menus of bars and restaurants around Ireland and around the word. At BAR 1661 it even outsells the Guinness – it’s the drink that our guests come back to again and again. A cold brewed twist on a classic, The Belfast Coffee uses poitín instead of whiskey and is finished with double cream and a grating of fresh nutmeg. It has a luxurious earthy flavour, is really easy to make and a great alternative to an Irish Coffee for those looking to try something new, but familiar.
Ingredients
30ml Bán poitín
60ml cold brew coffee
15ml demerara sugar
syrup
Double cream
Garnish: fresh nutmeg
Stir the poitín, cold brew coffee and sugar syrup over ice. Strain into an Irish coffee glass. Float a finger of thickened double cream. Garnish with a grating of fresh nutmeg.
This autumn, Bar 1661’s Dave Mulligan is enjoying a Belfast Co ee
Pictured in back row is Kate O’Sullivan, Orlaith Leahy, Steve Ruane, Stephen O’Connor, Kiersten Rowlands, Agnieszka Siatkowska and in front row, Jarek Ferenc, Kate Wieczorkiewicz, Siobhain Sheehy and Elton Losi
APPOINTMENT
The Johnstown Estate in Enfield, Co Meath, has announced the appointment of Guy Thompson as General Manager. With over 30 years of experience in the hospitality industry, Guy brings a wealth of knowledge to the role. He served as General Manager of Castleknock Hotel for 14 years and later took on the position of Hotel Director for both Castleknock Hotel and Killashee Hotel following FBD's acquisition of Killashee Hotel in 2022. Earlier in his career, he held senior roles at The Temple Bar Hotel, The Central Hotel and Fadó Restaurant.
GATHER & GATHER IS GREAT PLACE TO WORK
Great Place To Work and Fortune Europe have included Gather & Gather Ireland in the 100 Best Companies to Work For in Europe for 2024. Managing Director, Gather & Gather Ireland Pauline Cox, said: “I am so proud of Gather & Gather Ireland and our people for being recognised as one of the best companies to work for in Europe. Our inclusion in this list is a fantastic achievement and testimony to the strength of our culture, the high levels of trust across the organisation and the consistent positive support and experience our people enjoy at work. They are at the heart of our success and it’s only right that they enjoy a fair, supportive and inclusive workplace. This has always been our focus and to have this officially recognised in this way is a great feeling for us all.”
BLAS NA SAMHNA WARMS UP NOVEMBER
Organised by Galway City and County, Blas na Samhna (A Taste of Galway) is a month-long food festival that aims to warm up the quieter months with a festival of food experiences. The month-long festival includes various events including a SUD Pop-Up at Aniar for lovers of Italian cuisine, a seasonal pasta dish at La Vissuta restaurant in Tuam, a festive afternoon tea at The Connacht Hotel and ‘Portugal’s Best at Trieste’ – a tasting journey through Portugal’s finest wines and ports, paired with the best of local cheese from Kylemore Farmhouse and Galway Cheese. Whether you’re into ramen and bao, or exploring the rich heritage of Brazilian and French cuisine, there’s something for every palate. For more details, head over to www.atasteofgalway.com
BIG WIN FOR LUTTRELLSTOWN AT WORLD LUXURY AWARDS
WORLD FIRST IN SUSTAINABLE COFFEE PRODUCTION
One of the world’s leading conservationists has hailed Dublin company Bewley’s for its role in a global breakthrough in sustainable coffee production. Bewley’s-backed innovations in Honduras, Central America, will lead coffee’s response to the climate emergency, according to renowned environmentalist Dr Jane Goodall. She says coffee contributes to the destruction of the tropical forest where it is grown and beyond the damage to the ecosystem, farmers are often poorly paid, causing millions to live in poverty. Now Bewley’s has supported a world-first Integrated Open Canopy (IOC) system, which ensures 50% of a coffee farm consists of conserved or restored forest habitat. It's also backing a project using solar energy and biofuel to dry its coffee, rather than clearing forest for firewood to power industrial coffee dryers. Bewley’s recently became the first Irish coffee company of scale to achieve B Corp certification, which measures a business’s positive impact on society and the environment. The company is also the first major Irish coffee brand to partner with Café Femenino, championing an initiative which has sparked a rise in women’s incomes and protection in previously male-dominated and impoverished communities.
APPOINTMENT
Luttrellstown Castle Resort won three awards at the World Luxury Awards, held in Galgorm Resort, Co. Antrim, including Best Luxury Boutique Resort (Regional), Best Luxury Resort (County) and Best Luxury Wedding Resort (Continent). “These awards are highly competitive and I am very proud to accept these wonderful accolades on behalf of the whole team who strive tirelessly to maintain the exceptional standards we are renowned for. This achievement further strengthens our position in the global hospitality marketplace and underscores our dedication to redefining industry standards,” said Ivan King, CEO, Luttrellstown Castle Resort.
PREM Group has announced the appointment of Andrew Hyland as General Manager of the Osprey Hotel, Naas. Andrew has served in senior management roles across some of Ireland’s most wellknown hotels, most recently as General Manager of Hampton by Hilton in Dublin. “I’m genuinely excited to join the Osprey Hotel team,” said Andrew. “The hotel has a stellar reputation and I look forward to leading this incredible group and building on its success. I am eager to bring my experience and passion for hospitality to this new role.”
HOW IS BUSINESS?
We are very lucky that we have very loyal and supportive clients whom we have worked with over the years and the same can be said for our candidates. We describe the landscape as surfing; one minute you are on top of the wave and the next you are under it. This year is probably the first time we have seen it go back to preCovid trends. The year to date has been good but with the impact of the housing crisis, this has certainly impacted on the movement of people in our industry from a career perspective. We act as a coordinated, efficient team and the clients recognise it. It does help that we have a number of clients who selected us as a preferred supplier – clients we’ve worked with for years and who recognise the value we bring to the table.
HOW MANY STAFF MEMBERS DO YOU HAVE? IS IT DIFFICULT TO FIND STAFF?
looking for someone who fits most requirements of the role and has longevity on their CV. Talent development has become an increasingly pronounced part of every employer’s offering and rightly so. But that also means each new employee is now an additional cost for the employer. Once you take into account hiring cost, training, along with the cost to accommodate in some cases, the cost per employee skyrockets. It makes sense that employers value longevity so much. However, those are just the basics and there’s plenty to build on from there. Other important characteristics include attitude, management style and an overall cultural fit. Employers are putting more and more emphasis on creating inclusive, positive and stimulating work environments, and considering a candidate’s character profile is a must to ensure that.
WHAT ARE THE CHALLENGES FACING HOTELS WHEN IT COMES TO STAFF?
Action Recruitment currently has five staff members. Out of them, four have been with the company for more than five years so we don’t have problems recruiting staff. We employ the same principles when we recruit for ourselves that we apply when we recruit for our clients. Naturally, we look at the hard and soft skills but we pay special attention to attitude and references when gauging someone’s potential. Skills can often be taught. It’s the attitude that sets most candidates apart. We are also on a learning curve at present. Traditionally, we would have met people face to face and it’s important to note that we still do this. However, a lot of today’s candidates prefer to interact over social media or other platforms so for us, we need to upskill and change our mindset to meet them halfway to allow a flowing communication.
WHAT
DO YOU ATTRIBUTE YOUR 50 YEARS IN BUSINESS TO?
Transparency, open-mindedness, respect and teamwork. It’s how we approach everyone – clients, colleagues and candidates. We are transparent in our communication, open to meeting new people and learning, and we show the same amount of respect to everyone we collaborate with. It’s how Brian started the business and led it for 40 years. We are always implementing changes, pivoting business strategy and trying to stay ahead of the curve, but we never part from our foundations. We have to keep sending out the CVs, stay true to our core values and always remember right from wrong.
IS THERE AN ETHOS AT ACTION RECRUITMENT?
High operational costs, tight budgets and a candidate-driven market with high expectations in which we have phenomena such as ‘ghosting’, ‘offer-shopping’ or ‘salary leveraging’. It’s never great when the job market tilts towards either end, but things will even out as they always do.
WHAT ARE EMPLOYERS LOOKING FOR?
Employers are looking for the perfect fit for each of their vacancies. Does this exist? The answer is nearly always no. Leveraging back to something we said earlier, it’s all about experience and most importantly, your attitude. The keepers of the hotels as I like to call them are becoming fewer, but when we come across them there is a great sense of excitement.
WHAT ADVICE WOULD YOU GIVE A HOTEL GM LOOKING FOR STAFF?
Treat your staff like you treat your guests. The Céad Mile Failte extends not only to your guests, but also to your team. Look at your employer branding, analyse your employee feedback and action items from it. Invest more time into your onboarding process, keeping in mind that speed is everything in today’s world so the shorter the timeframe, the better. Regularly review your feedback as an employer on Indeed and Glassdoor.
WHAT ARE THE AMBITIONS FOR THE NEXT 50 YEARS?
There is indeed. We had a team meeting way back before Covid and our entire team participated. It was an amazing brainstorming session, getting to the basics of who we want to be. We decided on “Integrity, Ethics, Loyalty, Respect, Openness, Building Relationships” as our core values and we hope we manage to uphold them. As far as the ethos and the culture go – we are always learning and trying to be better versions of ourselves today than we were yesterday.
Ancora Imparo.
WHAT ARE EMPLOYERS LOOKING FOR WHEN IT COMES TO STAFF?
If we’re talking about your standard senior management roles in 4- and 5-star hotels, the basic candidate profile is pretty straightforward. Employers are looking for someone whose CV they can trust and who’s worth investing time and money into. Sounds harsh, but they’re
We were the first hospitality recruitment agency to open in Ireland and many of our competitors have worked for us in the past. It’s great to see them all grow and develop. We would hope that we are at the top of our game and that we are the go-to agency for senior recruitment within the industry. A lot of our work cannot be advertised and for example, at the moment we have four very senior roles, all confidential, paying six figures. We want to stay in this space and be known as the best of the best. To do this, we have to constantly evolve and change with the times that we are in. We recently embraced a whole new suite of technology that we use on a day-to-day basis that is incredible. Change is hard especially for me, now being 46, but I am open to it and am surrounded by amazing colleagues who help me every day.
Noel Cafferkey is the Managing Director at Action Recruitment & Action HR Services
INGREDIENTS
Crab reminds Chef AIDAN McGRATH of summers long past on Blacksod Bay
Summer is my favourite time of the year in the kitchen. I love all the young salad leaves and shoots, tender young vegetables, greens and tomatoes and living on the west coast, of course, I cannot forget the wild bounty from the sea. Crab has to be one of the sweetest and most versatile of crustaceans. It can be used in salads, open sandwiches as a lunchtime snack, spring rolls as a starter or bar snack, or the bodies cooked out into a delicious crab bisque. I remember eating my first mouthful of white crabmeat when I was younger, much younger. We used to get crab claws from the fishermen when they landed the pots from their boats on the pier in Blacksod Bay. Crab is still one of my favourite ingredients to use in the kitchen and one of the best ways to use it is in a simple crab cocktail. But this is a crab cocktail with a twist. Everything is separate, where you get the sweetness of the crab, the texture of the apple and the sharpness of tomato gazpacho.
Crab Cocktail
Crab
Ingredients
• 1lb picked fresh crab meat
• 2 Granny Smith apples, peeled and finely diced (brunoise)
• 2-3 tbsp mayonnaise (homemade or else a good quality shop bought)
• Squeeze lemon juice
• Micro herbs selection (coriander, parsley, celery, fennel, red vein sorrel)
• Extra fine spider frisée
• 1 qty gazpacho dressing (see method)
• Basil oil (see method)
Method
• Pick the spider frisée, using the yellow part only. Green leaves are bitter. Put into iced water to crisp up.
• In a bowl, mix crab meat, apple and 2 tbsp of mayonnaise and taste. If needed, add more mayonnaise to taste.
• Adjust seasoning, add lemon juice if required. The mix should not be too wet, so don’t overdo it with the lemon juice.
• In a separate bowl, cut the micro herbs from the pot using a scissors. Leave the stems long. Strain the spider frisée, add a little to the micro leaves and toss gently.
• Stir the gazpacho dressing, check that the seasoning and consistency is ok.
• To serve, polish six tumbler style glasses. Fill 2-3 dessert spoons of the crab mix into each glass and tap down with a coffee tamper or the back of a spoon. Be sure to keep the sides of the glasses spotlessly clean.
• Pour in a little gazpacho so that it forms a little cocktail-style topping, maybe 1cm high and tap the glass to level off.
• Dress the micro herbs with basil oil and place on top of the gazpacho dressing. Drizzle on more basil oil and serve.
Gazpacho dressing
Ingredients
• 25ml red wine vinegar
• 15g tomato purée
• 10g tomato ketchup
• 250g tomato pulp
• 25ml olive oil
• Dash tabasco
• Salt and pepper
Method
• Place vinegar, tomato purée, ketchup and pulp in a blender. Blend on full power. Drizzle in olive oil with the motor running. Blend on full again until a nice thick sauce-like consistency and all
ingredients are finely blended. Season to taste.
• Pass through fine sieve. Add a dash of tabasco to taste. The colour can be adjusted with a little extra tomato purée.
Basil Oil
Ingredients
• 250g basil
• 500ml oil
Method
• Thermomix 70⁰ - 5 mins
• Full speed 10
UP TO 2 FREE SOFT DRINKS PER PERSON*
Cart Drinks
The latest releases, news and all things drinks-related
CLOSING TIME
A report from the Drinks Industry Group of Ireland (DIGI) shows a continuing decline in the number of pubs in Ireland, with 2,054 fewer pubs today than there were in 2005. The report shows that an average of 114 pubs have closed annually over the past 18 years.
Limerick, Roscommon, Cork, Tipperary and Laois have seen the highest declines, each exceeding the national closure average of 24%. www.drinksindustry.ie
IRELAND WHISKEY TOURS
Tour operator Mint Julep Experiences has expanded into Europe with the launch of Ireland Whiskey Tours. Gary Byrne is leading the European launch from Dublin, offering guests custom trips along the Irish Whiskey 360° trail where guests can savour the finest Irish whiskeys and explore the history behind several of the country’s top venues. www.irelandwhiskeytours.com
‘SKIDDY SOUR’ AT ELBOW LANE
Two of Cork city’s drinks producers have joined forces to create a limited-edition beer to celebrate the tenth anniversary of Elbow Lane Smokehouse and Brewery. Called ‘Skiddy Sour’, it’s the result of a collaboration between the brewery and Rebel Distillery where Elbow Lane’s beer is aged. Previously used to mature the distillery’s Maharani Gin, the result is a slightly puckish brew with soft and sour notes, packing a punch at 6% abv. www.elbowlane.ie
BAI IS BACK
The official re-launch of the Bartenders Association of Ireland (BAI) took place recently, with bartenders and mixologists from across the country gathering at Bar 1661 in Dublin to register.
The new iteration of the BAI, which is now partnered with the Cocktail Competition of the Irish Restaurants Awards, aims to elevate the profession and provide ongoing support for its members. It also intends to organise networking and training events throughout the year. www.bartendersassociationireland.ie
Designated Driver celebrates 20 years of Holiday Heroes
Holiday
HEROES
To kick off the festive season, the Coca-Cola Designated Driver initiative returns for its 20th year to hospitality venues across the island of Ireland. For two decades, Coca-Cola HBC and its brand partner, The Coca-Cola Company, have been committed to rewarding the true holiday heroes – those who take on the responsibility of being designated driver, ensuring their loved ones get home safely. This dedication remains stronger than ever as Coca-Cola celebrates a milestone year, fully embracing the spirit of Santa and the magic of Christmas.
"This year let’s remember that the world needs more Santas – people who go out of their way to make a di erence, help shape a more connected world and bring joy to others"
Designated drivers can avail of two free soft drinks from the Coca-Cola range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Fruice. This simple gesture aims to take the worry out of holiday outings, ensuring that while the festive spirit flows, safety remains a top priority.
the festive spirit flows, safety remains a top priority.
Coca-Cola has always been synonymous with the season’s magic. This year is about deepening that connection and celebrating the thousands of designated drivers who have stepped up each year, showing responsibility and care to their loved ones.
meaningful connections during social gatherings, the role of the designated driver has never been more vital. Being the one who chooses to stay sober is no longer about ensuring a safe ride; it’s about fostering genuine conversations, meaningful moments and friendships that transcend the Christmas season. This year let’s remember that the world needs more Santas – people who go out of their way to make a difference, help shape a more connected world and bring joy
magic. This year is about of designated drivers who to others.
As more people explore the ‘sober curious’ movement, seeking deeper, more
Here’s to 20 years of holiday heroes and to many more years of spreading the true spirit of
heroes and to many more years Christmas.
Designated Driver runs from 1st December 2024 to 1st January 2025.
Designated Driver runs from
Participating venues will designated-driver
Participating venues will be featured on: www.coca-cola.ie/ designated-driver
According to research from the EPA, the restaurant and food service sectors are some of the biggest culprits when it comes to food waste. In 2022, Ireland generated 750,000 tonnes of food waste; that figure equates to 146kg of food waste per person and it’s higher than the EU average of 130kg of food waste per capital. In 2021, restaurants and the foodservice sector generated approximately 189,000 tonnes (25%) of food waste. Headed up by Fiona Kelleher and Kieran Coffey, MyGug Ltd is committed to addressing the problem and has come up with an innovative way of converting food waste into a clean, renewable source of cooking energy and plant nutrient, thereby preventing it from going into the bin. The pair have designed and created an microscale egg-shaped anaerobic digester and they recently completed an installation on an island in Cape Clear off the Cork coast. The technology is, they say, ideal for hospitality, a sector where food waste is commonplace. But with hospitality businesses struggling to survive, getting the message across that now’s the time to tackle their food waste can be a hard sell. “We know that restaurants and other businesses in the sector are under pressure. They’re looking at their cashflow and an investment like this can be daunting. We’re finding though
MyGug’s biodigester is helping hospitality businesses tackle their food waste, all while contributing to a more sustainable future
No time
TO WASTE
that they really do want to embrace the best sustainability solution for food waste and that’s why we offer an excellent leasing option for businesses in this sector. We know they don’t want a big outlay at the moment, particularly with the huge costs they’re facing. This option allows restaurants and other hospitality businesses to utilise the best possible food waste solution in an economical way,” says Fiona.
More education around food waste is needed, she says, not just within the education sector itself but beyond it. “I think people sometimes get tired of listening to the same facts and figures around climate change. The fact that food waste is a significant contributor to climate change gets a bit lost and if we could be more creative and empowering in our messaging, we might be more successful in getting through,” said said Kieran.
MYGUG - HOW IT WORKS
STAGE 1
Food waste (raw and cooked) is disposed of with water through a food macerator installed in the MyGug outdoor cabinet
STAGE 2
The macerated food waste flows directly to a balance tank
STAGE 3
The food waste is then pumped to the MyGug egg digester at regular intervals where it is digested using the natural process of anaerobic digestion
STAGE 4
Biogas is produced. The gas is filtered to remove H2S and travels to a gas bag installed outdoors. A small biogas pump will pressurise the gas for use in the kitchen
STAGE 5
Use the biogas on your cooking hob... free, clean cooking energy at your fingertips
STAGE 6
Use the rich organic liquid feed for your plants and vegetables.
People listen to the statistics around climate change and think, what can I do about it? How can I make a difference? “With our solution, you actually can make a difference at a small but important scale. You can do a lot with a little and it’s really about building a community. Our technology feeds directly into that message of giving people agency and encouragement to do something positive.”
This year, MyGug announced a successful round of fundraising, securing more than €900,000 in capital. The investment, which was led by BVP with participation from Enterprise Ireland, will help advance those exporting and growth plans. “It’s great to have the support of BVP and Enterprise Ireland. The investment will help us bring MyGug to a wider market and help people to understand how it can create greater positive impact in the fight against climate change,” said Kieran.
Fiona Kelleher, Co-Founder, MyGug
Kieran Co ey, Co-Founder, MyGug
Talking to... Fergal Harte
As he celebrates a decade at The Kingsley, GM Fergal Harte talks about the changes he’s seen in the city and what's in store at the hotel for 2025
HOW IS BUSINESS GOING?
It’s been a very good year overall. However, we’re finding that lead times are shorter than previous years. It’s difficult to predict. We’ve come into certain months where we didn’t appear to have as much advanced business on the books as we would expect, but in the end the business has come through. People are definitey leaving it later to book.
THE KINGSLEY IS REGARDED AS VERY MUCH A LOCAL HOTEL
It is. Towards the end of the year, we get a lot of people coming in for graduations from local colleges, we’ve got the Jazz weekend and then we’re straight into Christmas parties. Our new dining spot, Perch Coffee & Wine, is aimed at that local market. It offers quick, high-quality breakfast and lunch options for people on the go and then in the evening, it transforms into a vibey wine bar serving small plates along with an interesting wine list. It’s working really well for us.
HOW STRONG IS INTERNATIONAL TOURISM?
It’s been a strong year for visitors coming from abroad. We do a number of tour groups along with smaller groups who are using The Kingsley as a base to explore the city centre or West Cork. We’re well located for that.
YOU’RE CELEBRATING 10 YEARS AS GENERAL MANAGER OF THE KINGSLEY THIS YEAR. WHERE DID YOU WORK BEFORE TAKING ON THE ROLE?
I worked at Fota Island Resort and before that, I worked in the Cumberland Hotel in London. I started my career at about 14 or 15 years old working in the Station House Hotel in Co Meath. I got experience in the kitchen and then in front of house areas and that really whetted my appetite for the industry.
CAN YOU TELL ME ABOUT CHANGES MADE TO THE HOTEL OVER THE PAST 10 YEARS?
Over the years, we’ve upgraded a large number of the bedrooms and more recently, we’ve made significant changes in the public areas. The Fairbanks Restaurant and the K-Lounge have been refurbished and as mentioned earlier, we added Perch Coffee & Wine this year. Fisher’s Bar has been given a makeover, as has the Deane Woodward Suite, which is our main function room downstairs. All the meeting rooms on the first floor have been refurbished and we’ve carried out a lot of work in our spa and health club. We launched a number of pet-friendly rooms towards the end of Covid, which has worked out well. We’ve also partnered with The Spaw dog grooming service, so that’s another add-on for our guests.
"Our staff know they have options to develop and progress in their careers and also to train in new areas"
Fergal Harte, General Manager, The Kingsley Hotel
HOW HAS CORK CITY CHANGED OVER THE PAST 10 YEARS?
It’s changed hugely. The more facilities that Cork has, the more people will be attracted into the city and into its surrounding environment. All the work that was carried out during Covid – outdoor dining and additional cycle lanes – has also benefitted the city. As stressful as Covid was for the hospitality sector, it definitely speeded up those types of improvements. Obviously, we’d love to see the event centre happen eventually. There are a lot of groups in the city like the
Co-op Business Association, who are really passionate about the city and do fantastic work with the local community.
WERE YOU DISAPPOINTED THAT THE VAT RATE DIDN’T COME DOWN IN THE BUDGET?
We were very disappointed. We understand the government’s position but I think particularly for smaller restaurants and cafes, a lower VAT rate would take the pressure off them. We really feel the need to do our best to protect those businesses because that’s important for our business too.
WHAT ARE SOME OF THE BIGGEST CHALLENGES YOU’RE FACING?
Finding talented staff is difficult. We’ve lost some really good people over the past few years. It’s never been more important to ensure the wellbeing of staff and provide them with career options. A couple of years ago, we opened a games and wellness area for staff which has worked well for us. We also work closely with the Great Place to Work Institute. So there are lots of factors that we’ve really focused on which is helping with staff retention and also to attract new people. Our staff know they have options to develop and progress in their careers and also to train in new areas.
WHAT ARE YOUR AMBITIONS?
We’re planning on further refurbishment. With the level of business that we have and the volume of people coming through the hotel, there’s an ongoing need for refurbishment works. We also have a number of plans for the spa and health club and we’re hoping to do some work on Springboard Restaurant next year. We’re always looking at new options for guests and trying to ensure that they have as many facilities to avail of as possible.
Inclusion Embracing
JENNY DE SAULLES , Director of Sector Development at Fáilte Ireland, talks about the organisation’s progress with its Employer Excellence Programme and its latest initiatives to foster inclusivity within the tourism industry
in the TOURISM SECTOR
TOURISM – A SECTOR FOR EVERYONE
Tourism is a sector that thrives on diversity. It offers a wide range of roles that cater to different skills, interests and backgrounds. From front-line positions such as tour guides and hospitality staff to behind-the-scenes roles in marketing, management and logistics, there is a place for everyone. “The tourism industry is uniquely positioned to offer opportunities to people from all walks of life,” Jenny explains. “Whether you’re just starting your career, looking to change paths, or seeking to return to the workforce, tourism has something to offer.”
Since 2022, Fáilte Ireland has placed significant emphasis on supporting businesses to attract and retain talent through its Employer Excellence Programme. The programme aims to reposition the tourism industry as a viable and attractive career choice. “Almost 30,000 employees have been positively impacted by the Employer Excellence Programme,” Jenny shares. “The programme has led to greater retention of new starters, improved perceptions around reward and recognition, and enhanced employee communication and involvement.”
As the Excellence Employer programme advances into its third year, Fáilte Ireland introduced a new inclusive recruitment campaign to drive inclusive tourism practises across the sector. The campaign was part of Fáilte Ireland’s efforts to demonstrate that tourism is a rewarding career choice for all. It aimed to break down barriers and encourage more people to consider a career in tourism by showcasing success stories and highlighting the supports available.
PEOPLE ARE AT THE HEART OF TOURISM
Fáilte Ireland’s inclusive recruitment campaign is not just about filling positions; it’s about transforming the sector into a diverse and accessible place to work, benefitting both employees and visitors alike. “People are the backbone of our industry,” Jenny begins, emphasising the central role that individuals play in shaping the visitor experience in Ireland. “With over one million people in Ireland living with a disability, representing around 22% of the population, the tourism sector has a unique opportunity to become more inclusive. Having a disability, or a different need, should not be a deterrent to pursuing a career in tourism,” Jenny asserts. “The variety of roles available in tourism means that individuals with unique skills and perspectives can thrive, contributing to a richer, more diverse industry.”
Fáilte Ireland’s recent campaign features the personal and professional benefits of embracing inclusivity, with personal stories
“The tourism industry is uniquely positioned to offer opportunities to people from all walks of life. Whether you’re just starting your career, looking to change paths or seeking to return to the workforce, tourism has something to offer”
from Sean Connick of the Dunbrody Famine Ship and Irish Emigrant Experience and its own CEO Paul Kelly. “The resounding message we are telling with this campaign is that a career in tourism offers professional development, progression and the opportunity to work in a sector where individuality shines,” Jenny explains.
EMPLOYER EXCELLENCE
Alongside its inclusive campaign, Fáilte Ireland continues to highlight the range, variety and flexibility of careers in tourism through its dedicated website, TourismCareers.ie. This is supported by campaigns spotlighting great employers who make tourism a rewarding and appealing area to work in. “So many tourism business owners have made great strides in developing a sector where people can make meaningful contributions, with good conditions, supportive structures and opportunities for career progression,” Jenny explains.
“We are very lucky the sector has so many enthusiastic professionals we can showcase in our content like Fiona Togher, General Manager at Carne Golf Links, and Anna Hevers, Chef de Partie at Goldie in Cork, who are thriving in their roles. The passion of these professionals is unmistakable and I have no doubt they will inspire the next generation of talent,” Jenny says.
(L-R) Sarah Dolly, Head of Tourism Careers at Fáilte Ireland, Jenny De Saulles, Director of Sector Development at Fáilte Ireland, Johannes Horn, General Manager at O’Callaghan Coaches, Ruth Andrews, Chairperson of Fáilte Ireland and Paul Kelly, CEO of Fáilte Ireland
TRAINING AND DEVELOPMENT
Creating the right opportunities to upskill is paramount to the success of tourism businesses and their employees. Fáilte Ireland’s online learning platform, learniFI, now offers over 250 tailored courses for all skill levels and job roles. “Upskilling existing staff is just as vital as recruiting new staff,” Jenny emphasises. “The platform supports businesses with onboarding, retaining staff and encouraging career progression, helping them remain competitive.”
Fáilte Ireland’s year-round schedule of capability-building supports focuses on addressing sector challenges such as sustainability, commercial resilience and enhancing digital offerings. “Having a skilled and agile workforce will be the cornerstone of the sector’s resilience and prosperity,” Jenny concludes.
LOOKING AHEAD
In Ireland, tourism and hospitality are more than industries; they are woven into the fabric of society. Welcoming and entertaining visitors is central to the economy and the Irish identity. “Tourism’s frontline staff embody this spirit, delivering exceptional experiences and representing Ireland’s warmth and generosity,” Jenny reflects.
“As Fáilte Ireland continues to support employers in enhancing careers and building the industry’s reputation, the focus remains on creating a responsive and forwardlooking sector. We will continue to work with partners to ensure we are building capability, business resilience and skills to the breadth of people working in the tourism sector,” Jenny concludes.
For further information on all of these topics, go to www.failteireland.ie
“So
many tourism business owners have made great strides in developing a sector where people can make meaningful contributions, with good conditions, supportive structures, and opportunities for career progression”
Eleanor Freer and Finn Lyons from the Guinness Storehouse Visitor Experience Team
Paul Kelly, CEO of Fáilte Ireland and Sean Connick, CEO of the Dunbrody Famine Ship and Irish Emigrant Experience
Bookyour Hotel Seats
Now in their 35th year, the Virgin Media Business Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the awards recognise and reward excellence in hospitality across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, as well as individuals and teams, that achieve the highest standard of product and service in the industry. visit
A Cut
ABOVE
ABOVE
The Station House Hotel is pulling out all the stops with its food and wedding offerings
At the 2023 Gold Medal Awards, the Station House Hotel took home top honours in both the Small Wedding category and the Country House/Guest House Experience category. The accolades are testament to the hard work put in by Managing Director Suzanne Mullen and the rest of the team, who’ve put the Meath family business firmly on the map for both weddings and food.
Suzanne describes the Station House Hotel, which has just joined Ireland’s Blue Book, as a “work in progress” over the last 41 years. Her parents
first registered the old railway junction building with Bord Failte in 1983, with the restaurant opening the following year.
Continuous capital expenditure works have transformed the business into one of Ireland’s most popular wedding
venues, while a focus on seasonal, local produce has earned it a reputation for serving some of the finest food in the county. Menus are always based on whatever’s in season, says Suzanne. “That includes our wedding menus. Menu tastings are carried out two to three months before a wedding, so that means the menu could change depending on what’s available but we always offer alternatives. It just means we’re sticking to our ethos and to the decision we made a few years back, which was to not import anything from outside Ireland. We went down that road because the food in Ireland is of such a high standard, it’s probably the best you can get in the world. Why import food that’s of a lesser quality? It mightn’t cost as much, but you’re building air miles and it just doesn’t taste as good.”
Supporting local farmers and the local community is high on the priority list at the Station House. Much of the food served on its menus is sourced locally within the Boyne Valley. Suppliers include Swainstown Farm in Kilmessan, a 100% chemical free farm that supplies the hotel with seasonal vegetables, Clarke’s Fresh Fruit in Stamullen and Keelings in North Co Dublin. Fruit and veg are also grown in the hotel’s gardens to supplement the kitchen’s requirements.
“We
have third or even fourth generation families coming to us to celebrate their event. That’s such a nice side of the businesswatching people grow up in front of you”
People come to the Station House Hotel to celebrate, says Suzanne, whether it’s Christmas, a communion, confirmation, anniversary or birthday. “We have third or even fourth generation families coming to us to celebrate their event. That’s such a nice side of the business – watching people grow up in front of you. We’ve also grown up with these people and they’ve witnessed the changes that have taken place at the hotel over the past four decades.”
It’s the personal touch that makes weddings at the Station House so special and the reason why
the hotel was recognised at the 2023 Gold Medal Awards. It’s a side of the business that’s taken very personally, says Suzanne. “Yes, we have an amazing team in place to manage and run our weddings, but I think when you’re dealing with a family-run hotel, it’s that bit more special. The attention to detail makes our weddings stand out and I think that’s probably one of the main aspects that sets us apart from other venues.” The Station House
“For over 40 years, we’ve strived to offer our guests the highest level of service”
Hotel was built in 1862, originally as a railway junction. The original signal box used to switch the train tracks has been converted into a bridal suite –a picture perfect spot for those social media posts.
“The banqueting hall is located in the old engine room and the original granite walls have been retained. Some of the bedrooms and the dining room feature the original sash windows; with so many original features dotted around the building, there’s a great sense of history about the place. “
Since 2019, the family has invested over €4 million into the venue. Internal areas have been refurbished and over the past two years, the gardens have received a makeover. A covered and heated outdoor dining and drinks terrace, also used for weddings, has further added to the guest experience while those looking to enjoy a bite to eat can avail of a second terrace on the other side of the building.
That ambition to continuously improve and enhance the hotel is set to continue, says Suzanne. “For over 40 years, we’ve strived to offer our guests the highest level of service, the kind of service we would expect if we visited a hotel or restaurant. With our food offering, our customer-focused approach and our events, I think we’ve achieved that but we don’t rest on our laurels – we’ll continue to work on all aspects of the hotel.”
Suzanne Mullen, Chris and Thelma Slattery, Denise Slattery
My Most Memorable Meal
My most memorable meal has to be the one I enjoyed at The Glass Curtain in Cork city with my partner several months ago. It was our first real date and we were both a bit nervous and awkward as we made our way to the restaurant. However, the second we walked in the door that ended.
Immediately it was calm and comfortable, dimly lit and personal, it felt homely and inviting. We both opted for the tasting menu, I think it was seven courses and every dish that came out was even more delicious than the last, as well as each drink being just as good too. We were sat at a really cosy table close to the open kitchen and were able to watch as the chefs worked and prepared the dishes, which I’ve always felt really elevates the experience and makes it feel a lot more personal. We had snacks to start, beautiful jambons, a really well seasoned croquette and wonderfully waxy focaccia with a nduja butter. As we moved through the courses, it became apparent that every element of each dish had been carefully selected. There was an outstanding balance in the cooking that made the eating experience so very special.
“I think it’s rare that everything aligns so perfectly on an evening out to eat. There are so many variables to be considered and mindful of, but The Glass Curtain definitely makes it work”
Some other highlights of the meal for me were the squid dish, served in an ink sauce, which was unassuming at first, but as soon as I began to eat it, it burst with flavour and technique. It was perfectly cooked, prepared and seasoned and presented elegantly, a really excellent dish.
The fish course, a pristine piece of roasted monkfish in a red pepper sauce was again, perfectly cooked, seasoned and nicely presented – everything I could want and really delicious!
Last but not least, there was the service and it was absolutely just as good as the food. It was attentive and informative, while also capable of properly conveying the real passion and care that had gone into curating the whole experience. Overall, I think each and every element of the evening was perfect. We left that evening and spoke about the things we ate and enjoyed for several weeks to follow.
I think it’s rare that everything aligns so perfectly on an evening out to eat. There are so many variables to be considered and mindful of, but The Glass Curtain definitely makes it work. A massive thank you to Brian Murray and the team for the perfect evening.
Eoghan O’Flynn is Head Chef at The Cove restaurant in Fota Island Resort
Upskill and Futureproof for Success
learniFI is Fáilte Ireland’s learning platform, offering over 250 courses and online content to upskill your teams and boost your tourism business. Designed by industry experts, there’s a wealth of knowledge just waiting to be discovered. Sign up today at failteireland.ie/learnifi
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