Hotel & Catering Review February 2017

FEBRUARY 2017

CELEBRITY CHEFS

ARE THEY A SAFE PAIR OF HANDS?

PROPERTY PROFILE

REGAL REFRESH AT THE CASTLE

Excelling IN RECRUITMENT

#TRENDING EXHIBITION PREVIEW | TRAINING | STYLE TRENDS OFC_H&C_Feb 2017_Cover.indd 1

07/02/2017 16:47

RDS, Dublin, 21 - 23 Feb 2017

CATEX - The Foodservice Solutions Event With hundreds of suppliers, thousands of product ideas, lively debates and brilliant demonstrations CATEX is the place to find the right solution for your business. So no matter what sector of the foodservice industry you are in, a visit to CATEX could be the most important thing you do in 2017.

Register now for your free ticket at catexexhibition.com

240826_1C_Catex_HC.indd 1

06/02/2017 16:26

FEBRUARY 2017

Go to issuu.com/ ashvillemedia for the online edition

FEBRUARY 2017

CONTENTS

CELEBRITY CHEFS

ARE THEY A SAFE PAIR OF HANDS?

PROPERTY PROFILE

REGAL REFRESH AT THE CASTLE

Excelling

IN RECRUITMENT #TRENDING EXHIBITION PREVIEW | TRAINING | STYLE TRENDS OFC_H&C_Feb 2017_Cover.indd 1

07/02/2017 16:47

Cover Image: (l-r): Excel Recruitment’s Shane McLave, Johnathon Armstrong, and Barry Whelan.

IN THIS ISSUE

Gold Medal Awards 2017 Save The Date - September 27th, Lyrath Estate Hotel.

Entries Open March 1st.

Refurbishment Stylish Rebrand and Revamped Rooms in Clontarf.

COVER STORY

12

EXCEL HIGHLIGHTS KEY ISSUES FOR EMPLOYERS

Exhibition Preview Catex Returns to the RDS, Dublin from February 21st to 23rd.

Supply Line Essential Product Knowledge for Hoteliers, Restaurateurs & Caterers.

Training Employers need to set their employer brand apart from the competition...in the same way that they differentiate their product and service offer to potential customers.”

Shane McLave. General Manager, Excel Recruitment.

REGULARS

03

NEWS

16

ON THE

MOVE

17

KEY TO THE

DOOR

18

INTERIOR TRENDS

FEBRUARY 2017 | HOTEL

001_H&C_Feb 2017_Contents.indd 1

New Tourism Management & Cookery Programmes.

Food Heroes Are Cookery Shows Demonstrating Unsafe Food Handling Practices?

36

A Quick Chat With Ray Purcell

Crowne Plaza Blanchardstown CATERING REVIEW

1

07/02/2017 16:47

Editorial & Production Manager: Mary Connaughton Editorial Assistant: Orla Connolly Art Director: Alan McArthur Layout & Design: Jennifer Reid Creative Director: Jane Matthews Stock Photography: Thinkstock.com Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

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 2017. 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 O

n January 27th, the World Travel & Tourism Council (WTTC) responded to US President Donald Trump’s controversial travel ban, saying that preventing “aliens” from entering the US for legitimate business or leisure purposes was “misguided and counter-productive” for the American economy.

“Travel and tourism bridges divides between cultures, fosters understanding across religious and geographic boundaries, and generates more peaceful co-existence,” said the statement. “Our sector is responsible for the livelihoods of millions worldwide.

The US has suffered in the past from similar isolationist policies. We urge the Trump Administration to reconsider this ban.” David Scowsill, WTTC President & CEO, says that the Executive Order banning travel to the US from seven countries for 90 days not only goes directly against the fundamental right of freedom to travel, but has created “immense confusion” among travellers and travel companies worldwide. “Many travellers have been unnecessarily disrupted, due to the unclear nature of the Executive Order, coupled with a lack of prior consultation and poor communication to airlines and border officials,” says the WTTC statement.

It is vital that we look at the likely impact of this travel ban on the Irish tourism industry. Indeed, this Executive Order could have unforeseen benefits for our industry.

At the time of writing, a federal judge had suspended the implementation of the ban.

However, the Trump administration was in the process of appealing that suspension, so travellers from the seven countries concerned may be forced to re-consider their holiday and business travel plans if the ban is reintroduced and continues to be enforced after the 90-day time frame. Middle Eastern businesses and wealthy families have traditionally targeted the US for investment and education. But the ban and its associated anti-Muslim sentiment is forcing them to look elsewhere in the West. Ireland Inc is now actively targeting business, investment and recruitment from the Middle East as a result of the ban. Tech companies are looking to recruit highly skilled professionals from Muslim backgrounds, so maybe Irish tourism should embark on a similar campaign that makes it clear to the affected travellers that they will always be welcome in Ireland, whether they are travelling for business or pleasure.

www.hotelandcateringreview.ie @HC_Review

2

HOTEL

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

Editor: Maev Martin Email: maev.martin@ ashvillemediagroup.com Telephone: 01 432 2271

To sign up to our online newsletter please go to www.hotelandcateringreview.ie

CATERING REVIEW | FEBRUARY 2017

002_H&C_Feb 2017_Editors.indd 2

07/02/2017 16:56

NEWS TITANIC RECRUITMENT DRIVE IN BELFAST

Pictured (l-r) Back: Trish Kinsella, Deirdre Kiely, Claire Collins, Katie Daly, Maeve O’Riordan, Mary O’Regan and Jackie Cullen. Front: Margaret Cronin, Director, and Derry Cronin, Managing Director.

CRONIN TRAVEL CELEBRATES 60 YEARS

ns e Ross, nd.

Titanic Belfast’s crew (Ryan Mitchell, Laura Henderson and Iulian Dudata) are pictured celebrating as recruitment opens for 60 new frontline fixed-term jobs.

In the biggest recruitment drive since it opened in 2012, Titanic Belfast is recruiting 60 front line staff as it gears up for its summer high season. The venue is recruiting for fixed-term contracts across the front line at Titanic Belfast and on-board SS Nomadic, including visitor experience, ticketing, hospitality outlets, retail and events to join its over 250 strong team. “To ensure that our world-class standards are met and maintained, all our employees go through a robust training programme, including substantial on the job and bespoke customer service training,” says Titanic Belfast’s Chief Executive Tim Husbands. “If you have an interest in tourism, excellent communication skills, and an interest in both Titanic and Belfast’s industrial heritage, you could be part of our award-winning crew!” Titanic Belfast was also a recipient of an Investor in People accreditation, which is acknowledged UK-wide as the most successful framework for business improvement through people. It has also brought its hospitality offering inhouse under the leadership of recently appointed Head of Hospitality, Lloyd Jackson, as well as established Executive Head Chef, Alastair Fullerton.

PROMOTIONAL CAMPAIGN KICKS OFF IN STUTTGART

Celebrations to mark 60 years in business for the Cronin family were held in the Dingle Skellig Hotel on January 14th. Three generations of the family gathered with 130 of their staff and partners to mark this significant achievement. The business was started in 1957 by Cork man Dermot Cronin with just one taxi and it has since evolved into the Cronin Travel Group, which comprises Cronin’s Coaches, Specialized Travel Services, and Select Hotels of Ireland.

Tourism Ireland in Germany kicked off its programme of promotions for 2017 in January with a strong presence at CMT (Caravan, Motor & Tourism Fair) in Stuttgart.

The organisation was joined at CMT by 14 tourism businesses from the island of Ireland. The nine-day travel fair attracted 220,000 visitors in 2016, among them leading travel writers, tour operators and travel agents, as well as many thousands of German holidaymakers. The most recent CSO figures for visitor numbers from Germany to Ireland show an increase of over +3% for September to November.

FEBRUARY 2017 | HOTEL

003_H&C_Feb 2017_News.indd 3

CATERING REVIEW

3

07/02/2017 12:10

CHEF SWAPS UNDERWAY AT ANIAR A new ‘Chef Swap’ initiative at Aniar Restaurant, which aims to bring different chefs to the restaurant to showcase their food and philosophy, will see acclaimed guest chefs collaborating with JP McMahon in the Michelin starred eatery on different dates throughout 2017. The programme kicked off on February 18th with Ross Lewis of Michelin star Dublin restaurant Chapter One joining Aniar chef-patron JP McMahon in the kitchen to co-create a 10-course meal that represents both restaurants and both chefs.

Finnish chef Sasu Laukkonen from Helsinki Michelin star restaurant Chef & Sommelier is rostered for March 11th. Cornwall-based Michelin star chef Nathan Outlaw will join the Aniar kitchen team on April 28th and 29th. He operates two of Britain’s most highly regarded seafood restaurants - Outlaw’s at the Capital in London and Outlaw’s Fish Kitchen in Port Isaac. Aniar will welcome a rising star of Dutch cuisine, Syrco Bakker of Michelin star Pure C restaurant in the Netherlands, on a date in June. Each of the ‘Chef Swap at Aniar’ dinner menus follow the same format as the traditional Aniar menu - 10 courses at 110.

Taoiseach Enda Kenny, Trevor Martin, Iberia Express, Joanne Murphy and Niall Gibbons, both Tourism Ireland, in Madrid. Iberia Express will expand its service between Madrid and Cork for summer 2017.

TAOISEACH PROMOTES IRELAND IN SPAIN Taoiseach Enda Kenny was in Madrid last month to meet with Spanish Prime Minister Mariano Rajoy. He also met with Tourism Ireland staff, as well as leading Spanish tour operators and airlines who programme and sell holidays to Ireland. Spain is an important market for tourism to the island of Ireland. Travel by Spaniards to Ireland has grown significantly over the past 15 years, going from just 90,000 Spanish visitors in 2000 to a record 340,000 visitors in 2015. And 2016 was another record-breaking year, with estimated visitor numbers up +12%, to 380,000. Tourism Ireland is targeting growth of +4% in Spanish visitors to Ireland this year. Spaniards consistently rank Ireland in their ‘top ten’ destinations to visit, and more than 20% of all Spanish visitors to Ireland arrive in the off-season or Q4.

PACKIE CREATES CELTIC CONNECTIONS Football legend Packie Bonner recently joined Tourism Ireland to promote Ireland in Glasgow. The delegation of 25 tourism businesses from Ireland was in Glasgow to take part in Tourism Ireland’s first promotion of 2017 in Scotland - a B2B workshop and networking event with key travel professionals. They met with Scottish tour operators and travel agents, as well local travel and lifestyle journalists. Tourism Ireland’s event was timed to coincide with Celtic Connections, Scotland’s premier winter music festival.

Linda Duncan, Tourism Ireland, football legend Packie Bonner, Carolynne Harrison and Sarah Coll, both Shandon Hotel & Spa, at the Celtic Connections event.

4

HOTEL

CATERING REVIEW | FEBRUARY 2017

003_H&C_Feb 2017_News.indd 4

07/02/2017 12:11

NEW GROUP SEEKS NORTH WEST REVIVAL Revive Northwest, a newly formed group of local business people and activists from the north west region of Ireland, are calling for improved transport infrastructure for the region to improve opportunities for the hospitality and tourism sectors. The Sligo-based group marched on Dáil Éireann on February 8th to highlight the problems restricting growth in the region.

They are also calling for a new motorway system to connect Sligo to Dublin. “We know we can hold events like Fleadh Cheoíl na Éireann and Sligo is also recognised as the foodie and culinary destination of the north west,” says Revive Northwest Co-founder Anthony Gray of Trá Bán/Éala Bhán restaurants in Sligo and President of the Restaurants Association of Ireland.

“Unfortunately we are definitely being held back by the fact that our infrastructure is not what it should be.”

STREET FOOD TAKES FLIGHT Mexican street food experience Cantina has landed at Topaz Dublin Airport. Following a 100,000 investment, the latest Cantina has created four new jobs at the site, which is located on the Exit Road at Dublin Airport. It is just over a year since the first Cantina launched in Galway and now commuters and employees of Dublin Airport will have the opportunity to take a bite out of Mexico in the first food outlet of its kind on a forecourt in Ireland.

SPRING HAS SPRUNG AT KELLY’S Following the re-design of the hotel kitchen, Kelly’s Resort Hotel & Spa has launched its spring midweek activity programme. Starting on February 19th, the hotel is hosting a series of food and wine events to showcase what is on offer in their new kitchen.

These events will be available to guests at no extra cost. Running until the end of May, they include cookery demonstrations (February 26th to March 3rd) with author, TV chef, cookery tutor and proprietor of Ballyknocken House & Cookery School, Catherine Fulvio, former Roux Brothers Chef of the Year award winner and Kelly’s Executive Chef, Eugene Callaghan, and French pastry chef, Stephane Rochard, who has recently taken over as Head Chef in Kelly’s Cafe.

From March 5th to 10th Pierre Gaillard, one of the most respected growers in the Northern Rhone, and Vincent Delcher from Les Vignerons de Mancey, will present some of France’s premier wines.

Pierre will showcase Domaine Gaillard’s wines from the Rhone and Languedoc, while Vincent will be offering a range of Burgundy wines, including wines of the Cave des Vignerons of Mancey and those of nearly 20 partner domains who represent more than 80 appellations.

MJ Tierney, Head of Marketing at Topaz

FEBRUARY 2017 | HOTEL

003_H&C_Feb 2017_News.indd 5

CATERING REVIEW

5

07/02/2017 12:11

Boodles’ Pink Diamond Cocktail.

DEMAND EXCEEDS SUPPLY AS B&B BOOKINGS RISE Demand for B&B Ireland bookings rose 15% last year, with the number of overseas visitors choosing an Irish B&B home stay also up 15%, exceeding the national figure of 10% growth in overseas visitors. That’s according to B&B Ireland, the B&B representative body, which works with over 100 tourism and travel trade partners to promote the B&B product at home and abroad. B&B Ireland Chief Executive Helena Healy says that overseas visitors represent over 90% of their bookings, and that demand for B&B Ireland accommodation exceeds supply in key areas such as Galway, Kerry, Cork, Dublin, Clare, Donegal, Antrim and Kilkenny. B&B Ireland is currently recruiting B&B operators.

ENERGIZING EATS FOR MAJOR CITIES

DIAMONDS ARE FOREVER AT THE WESTBURY The Westbury and Boodles came together ahead of Valentine’s Day to create an exclusive overnight experience. The Boodles Luxury Diamond Experience at The Westbury is available from January 16th to March 31st, subject to availability, from 310, and includes overnight accommodation in a bedroom or suite, champagne in Boodles boutique with a diamond expert, two Boodles Pink Diamond Cocktails in The Sidecar, and a full Irish breakfast for two. Guests will enjoy a glass of champagne as the intricate craftsmanship which makes Boodles so special is explained. They can then indulge in some retail therapy before returning to The Westbury for the bespoke cocktail.

Created by The Westbury’s award winning mixologists, the Boodles Pink Diamond Cocktail is made up of Blackwater strawberry gin, Dolin Chambreyzette, freshly squeezed lemon juice, fresh strawberry and basil, and is topped with Dom Pérignon champagne.

The healthy eating fast food restaurant chain, Freshii announced on January 18th that it will open new franchisee run outlets in Dublin, Limerick and Belfast. Freshii has plans to double its restaurant numbers in Ireland from six to at least 12 in the first six months of 2017. Freshii’s first restaurant in Northern Ireland will be located in Donegall Square in Belfast, the Limerick restaurant will be located on Thomas Street, and Dublin’s newest restaurant will be in Smithfield Square, Dublin 7. Freshii is one of the fastest-growing restaurant brands in the world. Its mission is to make nutritious food convenient and affordable. Since opening its first store in 2005, Freshii has grown to over 300 stores located across 85 cities in 20 countries. The restaurant chain offers meal choices based on fibrerich, slow-burning carbs, essential fats and lean proteins, with over 70+ ingredients and home made salad dressings made fresh daily. Freshii also caters for every dietary and taste bud preference, including paleo, vegetarian, vegan, gluten free, dairy free and wheat free. Dave O’Donoghue, Freshii Ireland’s CEO, says they are on track to open 40 to 50 Freshiis within five years.

Dave O‘Donoghue and Cormac Manning of Freshii Ireland.

6

HOTEL

CATERING REVIEW | FEBRUARY 2017

003_H&C_Feb 2017_News.indd 6

07/02/2017 12:11

#Top 10 Players

ASIAN HOTELS

(market adjusted Revenue Per Available Room growth)

2012 – 2015

OUTPERFORM GLOBAL COMPETITORS

Hong Kong & Shanghai Group and China’s Jin Jiang Hotels have topped OC&C Strategy Consultants’ Global Hotels Index, growing revenue per available room (RevPAR) by 4.3% and 3.7% more than the market per year since 2012.

OC&C Strategy Consultants’ Global Hotels Index examines the financial performance of the world’s top 25 leading hotel groups since 2012, including the likes of Marriott International, Hilton Worldwide, and InterContinental. Four global players were excluded from the index due to a lack of data: Best Western, Genting, Shangri-La, and Prince (Japan).

The research reveals that, in the past four years, the hotel market in Europe and the Americas has bounced back from the financial crisis, with revenue per available room (RevPAR) growing by 5.6% and 6.3% respectively. Top hotel groups have been performing strongly as a result with revenue (RevPAR) growing by 4.3% annually. The Asia Pacific region, however, has slowed down, with average revenue per room decreasing by 2.3% year-on-year. According to the Index, no hotel groups achieved significant occupanyled growth across 2012 to 2015 and few have managed a large increase in occupancy even in a single year. Instead, success in growing revenue

% RevPAR growth outperformance vs market

4.3% THE HONG KONG &

SHANGHAI HOTELS per room has been determined by the ability to grow room rates. Several players, including 2016’s top two winners, have focused on outperforming their peers on average room rate by investing in their brand, renovating hotels, improving room technology and enhancing customer experience. Focused luxury players have performed strongest overall, outperforming the market by +0.9% (revenue per available room), while midmarket players have struggled to find revenue growth (under performing the market by -1% on revenue per available room).

“The winners of this year’s Global Hotels Index are two great examples of this, where investment in the proposition and brand can be monetised effectively over time through above-market growth in room rates,” says Rambaut Fairley, Partner at OC&C Strategy Consultants. “This investment can include everything from renovating hotels, to improving in-room technology, to enhancing the end-toend customer experience to investing in an industryleading rewards programme, but needs to be supported by careful revenue management to deliver sustained growth rather than one-off gains. Hong Kong & Shanghai Group’s success over the past few years is testament to the effectiveness of this approach.”

3.7% JIN JIANG HOTELS

3.3% PPHE HOTEL GROUP

2.9% MOTEL ONE 2.7% MELIA HOTELS

INTERNATIONAL

2.4% LAS VEGAS SANDS

1.9% TSOGO SUN 1.5% MGM RESORTS

INTERNATIONAL

1.5% EXTENDED STAY HOTELS GROUP

1.0% INTERCONTINENTAL HOTELS GROUP

FEBRUARY 2017 | HOTEL

003_H&C_Feb 2017_News.indd 7

CATERING REVIEW

7

07/02/2017 12:12

BREXIT

REDUCES BUDGETS & LENGTH OF STAY Recent Tourism Ireland research among 2,000 British consumers reveals no significant change in the holiday intentions of Britons since the Brexit vote. Just seven per cent say they are less likely to holiday overseas in 2017. However, of those Britons who will consider travelling overseas for their holiday, the Red C research indicates that 50% will spend less while on holiday, 37% will reduce their holiday budget, 26% will change their accommodation type, and 25% will reduce their length of stay. 18% of those surveyed say the Brexit vote will influence their holiday choice in the next year and 17% will postpone a trip outside the UK. Meanwhile, the latest Fáilte Ireland Tourism Barometer Survey shows that 76% of businesses remain confident about their businesses, with 67% of hotels and visitor attractions expecting to build their business in 2017 and two thirds (64%) of paid service accommodation expecting to expand.

However, the survey also reveals that tourism sector sentiment, which has been on the rise for the last few years, may now be plateauing as concerns for Brexit take hold.

AMANDA COMPETES AT CHEF OLYMPIAD Amanda Sharkey with Vincent Carton, Managing Director, Manor Farm.

8

HOTEL

HARVEY’S POINT MAKES IT FIVE IN A ROW Harvey’s Point has been named Ireland’s top hotel for the fifth year in a row in TripAdvisor’s 2017 Travellers Choice Awards. The Donegal hotel was also named the 10th best in Europe. The travel bible also awarded the four star hotel the top spot in the best service category and second place in the romance category.

Castlewood House in Dingle, Co Kerry secured the second place spot in the best service category. It was named the number one in Ireland in the bargain category, 10th in Europe and 12th in the world. It clinched the top spot in Ireland for small hotels and came in 13th in Europe. Castlewood House was also deemed Ireland’s most romantic hotel. The Killarney Park Hotel was named Ireland’s most luxurious hotel and the Pax guest house in Dingle was our best B&B and 15th overall in Europe.

DIT Culinary Arts student, Amanda Sharkey was selected to represent Ireland at the third International Young Chef Olympiad in India, which started on January 27th. In total, student chefs from 60 countries competed. The second year Culinary Arts student was sponsored by Irish chicken producer, Manor Farm. The competition ran over a five-day period and took place in four of India’s major cities, including New Delhi, Bangalore, Pune and Kolkata.

Amanda’s mentor is DIT Culinary Arts lecturer, George Smith.

CATERING REVIEW | FEBRUARY 2017

003_H&C_Feb 2017_News.indd 8

07/02/2017 12:14

‘Take the next step in your career & gain an industry recognised Qualification in our state of the art facilities’ SCHOOL OF TOURISM & CATERING

FULL-TIME COURSES

PART-TIME COURSE

New Full-time Course

Tourism & Travel Studies • Option 1 – E - Travel

National Traineeship in Professional Cookery

• Culinary Arts Professional Cookery Level 5 & 6

• Option 2 – Eco & Adventure Tourism • Management & Marketing in Tourism – Year 2

• Failte Ireland Funded Earn & Learn programme for the Hospitality Industry.

• Open to applicants working full-time in a Tourism Catering Operation.

ENROLMENT & REGISTRATION Applications for all courses to be made directly to the College admissions office from January to September 2017

CRUMLIN COLLEGE OF FURTHER EDUCATION, CRUMLIN ROAD, DUBLIN 12 EMAIL: Enrol@ccfe.cdetb.ie, www.crumlincollege.ie | TEL: 01 4540662 | FAX: 01 4538855

009.indd 1

07/02/2017 14:42

Commercial

PROFILE

BRINGING LOCATIONS TO LIFE, ENCOURAGING LONGER STAYS

AS ORIENTATION SIGNS HIGHLIGHT THE VARIOUS ATTRACTIONS IN COUNTIES COVERED BY IRELAND’S ANCIENT EAST AND INTERPRETATION PANELS BRING LOCAL COLOUR TO LIFE ALONG THE WILD ATLANTIC WAY, FÁILTE IRELAND IS ALSO BUSY EXPANDING EXISTING, AND CREATING NEW, VISITOR EXPERIENCES.

BOOSTING NATIONAL PARKS

TOURISM POTENTIAL

A

new strategic partnership between Fáilte Ireland and the National Parks and Wildlife Services (NPWS) was launched last month by An Taoiseach, Enda Kenny. The new partnership aims to grow tourism revenues in the rural areas where the parks are located and to increase Ireland’s appeal as a holiday destination. Fáilte Ireland will invest capital funding of 500,000 to kick-start the initiative, focusing on the five National Parks and five Nature Reserves along the Wild Atlantic Way, as well as on Wicklow National Park, with a view to undertaking feasibility, scoping and design of tourism projects at these sites.

Pictured at the new Interpretative Panel at Mullaghmore in Sligo are Dorothy Clarke, Director of Community and Enterprise, Sligo County Council, Noelle Cawley, Fáilte Ireland and Eithna O’Sullivan, Wild Atlantic Way Champion, and Eithna’s By The Sea Restaurant, Sligo

A WILD WAY

TO TELL A STORY

N

ew and engaging interpretation panels are currently being installed at the 188 discovery points along the Wild Atlantic Way, with some new panels already in place in Galway, Mayo and Sligo. The panels, which have been developed in partnership with local experts, historians and individual local authorities along the route, have been designed to bring each location to life by providing visitors with local stories that will enrich and deepen their Wild Atlantic Way experience.

Marian Leydon, Fáilte Ireland, Kurt Lydon, Galway County Council, Anne Melia, Fáilte Ireland, Joe Ribbon, Forum Connemara, and Ruairi Lehmann, Station House Hotel, at the announcement in Killary Harbour of the installation of seven new interpretation panels at Discovery Points in Galway.

Pictured at Ballycroy National Park , Co. Mayo, are (l-r): Orla Carroll, Fáilte Ireland,Taoiseach Enda Kenny, Minister Michael Ring and Minister Patrick O’Donovan.

HOTEL

238806_CP_FAILTE_AMA_H&C.indd 16

CATERING REVIEW

07/02/2017 17:00

Commercial

PROFILE

ORIENTATION SIGNS ENCOURAGE

EXPLORATION

I

reland’s Ancient East orientation signs, which are designed to encourage visitors to explore more and stay longer in the region, can now be found in counties Carlow, Kildare and Westmeath. These signs are part of a multi-signage programme envisaged for Ireland’s Ancient East. Similar branded orientation signage is expected to be in place at 80 key sites throughout the region in the coming months.

Find out more about Ireland’s Ancient East at www.failteireland.ie/irelandsancienteast.

Pictured at the new orientation sign at Altamont Gardens are Grainne Ward, Fáilte Ireland; Eileen O’Rourke, CEO Carlow Tourism; John Murphy, Chairman Carlow County Council and Carlow Tourism; Paul Cutler, Head Gardener, Altamont Gardens, and Dan McInerney, Deputy Chief Executive, Carlow County Council.

ATHLONE CASTLE

ENHANCEMENT COMPLETES

F

Launching the Skellig Coast Plan are (l-r): Pat Kavanagh, Secretary of the new Skellig Coast Tourism Network, Orla Carroll Director of Strategic Development at Fáilte Ireland, and Moira Murrell, Chief Executive, Kerry County Council.

áilte Ireland, along with Westmeath County Council and Athlone Arts & Tourism, have officially marked the completion of improvements at Athlone Castle to further enhance the visitor experience at the castle.

This project was grant aided under Fáilte Ireland’s ‘New Ideas in Ancient Spaces’ small capital grants scheme, which supports the improvement and development of compelling visitor experiences throughout the Ireland’s Ancient East region. Athlone Castle is perfectly positioned in the heart of the region and was one of the first heritage attractions to be awarded funding under this scheme.

VISITOR PLAN FOR SKELLIG COAST

A

new visitor experience plan for the Skellig coast area has been developed to increase dwell time in the wider region surrounding the iconic attraction. The new plan, which was developed following extensive consultation with local stakeholders, will also ensure that developments along the local stretch of the Wild Atlantic Way route are compelling and motivating to international visitors.The plan will focus on a number of projects based on the following themes: Journeys Inspired by the history of the Skellig Monks; the Cradle of Ireland’s Nationhood (centred on Daniel O’Connell’s birthplace); A History of Global Connections; and where the ocean meets the sky at the edge of the world (incorporating the ‘dark skies’ experience).

A full copy of the Skellig coast visitor experience plan is available at www.failteireland.ie.

HOTEL

Michael Healy, Athlone Castle, Cllr John Dolan, Mayor of Athlone and Justine Carey, Fáilte Ireland

CATERING REVIEW

238806_CP_FAILTE_AMA_H&C.indd 17

07/02/2017 17:00

COVER STORY

KEY ISSUES for

Recruiter highlights

EMPLOYERS Excel Recruitment finished off a stellar year in 2016 by winning the National Recruitment Federation's Agency of the Year award.

General Manager Shane McLave tells us why 2017 will be an even bigger year for the company, and shares some key findings from their most recent salary survey of industry employers.

12

HOTEL

CATERING REVIEW | FEBRUARY 2017

012_H&C_Feb 2017_Cover Story.indd 12

07/02/2017 12:16

COVER STORY

FEBRUARY 2017 | HOTEL

012_H&C_Feb 2017_Cover Story.indd 13

CATERING REVIEW

13

07/02/2017 12:16

COVER STORY

T

he prestigious National Recruitment Federation awards are hugely competitive and see recruitment giants from the financial, technology and hospitality sectors go head to head for the title of Best Agency 2016. “It is an award that recognises not only our successful track record of ‘placing great people with great companies’, but also celebrates our expertise, commitment and dedication to the industry,” says Shane. “2016 was a great year for us - we enjoyed 45% growth and our team has doubled in size to 22 dedicated staff. We continued to place quality candidates with our loyal clients, and we started new relationships with some of Ireland’s most exciting hospitality groups.” 2017 will be an even bigger year for Excel as they open offices in Cork, Limerick, Waterford and Galway. “The opening of the new Cork office will mark the start of our nationwide branch openings,” says Shane. “Our decision to open up regional branches is in direct response to the rate at which our clients in the industry are currently growing. With the future so bright for hospitality, we see this trend continuing in the future”

IF EMPLOYERS WISH TO ATTRACT THE BEST OF THE BEST IN TERMS OF CULINARY TALENT, THIS SHOULD BE REFLECTED IN PAY INCREASES UP THE CHAIN.

A RECORD YEAR FOR TOURISM The hospitality industry, perhaps more than other industries, is reliant on a positive economy, and more vulnerable to a negative one. How a post-Brexit Britain will impact on Ireland is uncertain. However, despite this great unknown, Shane says that those that are pessimistic about its future impact should remember what a successful year 2016 was for Irish tourism. ‘Sales of Irish hotel properties exceeded 700m, more than 10.5 million tourists visited Irish shores, and 2017 is expected to be even more positive, with further growth of 4.5% estimated,” he says. “Also, Ireland is currently not meeting the demand for hotel beds and if this issue can be rectified in the coming years, and there are plans in place, the industry looks set to boom.

The food service industry took in nearly 5.4bn and experienced phenomenal growth.” In fact, Shane regards the post-Brexit landscape as posing a number of significant opportunities for the Irish hospitality industry. “How many people from the hospitality industry across the EU are currently working in the UK to improve their language skills, or to simply live in an English-speaking environment? How can we attract them, post Brexit, to Ireland? In an effort to attract new talent into the industry in Ireland, Excel Recruitment has already established connections with several educational establishments in other EU states that are dedicated to training young people for a career in hospitality. However, I do believe that we need a stronger action plan for the hospitality industry from our government.”

STAFF SHORTAGES While there is a shortage of over 3,000 beds in Dublin alone, there is also a shortage of experienced accommodation staff. “Hotels are under more pressure than ever to turn around rooms, and to a much higher standard, than in previous years,” says Laurence Rogers, Excel Recruitment’s Senior Hospitality Recruitment Consultant. “If there is an increase in available rooms in Dublin over the next 12 months, we can expect to see an increase in the demand for accommodation staff. In addition, an increase in visitor numbers has led to more and more people staying out late at night. As a consequence, busy hotels are now looking at their security arrangements for employees at night. The shortage of chefs will continue this year, but there are companies like ourselves who are taking the initiative and exploring foreign markets to address the problem. There is also a movement of chefs that are looking to create a better working environment within the hospitality industry, which will not only cover better pay, but also better working conditions, better hours etc.”

14

HOTEL

THE CHEF CRISIS The chef crisis in Ireland has been well documented and much discussed. The causes and potential solutions are numerous - and complicated.

Shane McLave began his career as a Chef in 1995, rising through the ranks to become Head Chef, before making the move into recruitment in 2005.

His experience of working as a chef in hotels, restaurants and contract catering companies means that he understands the benefits, and the downsides, of working in hospitality, and can instantly spot candidates who will thrive in this environment.

Equally, Shane takes the time to understand each individual client’s needs, along with the unique culture of their business, giving him one of the most successful track records in hospitality recruitment. “The pay scale for chefs is often quoted as the core issue and is a sore spot for both sides,” says Shane. “In the debate about pay scales, it is worth noting that the minimum wage increased again in January, the latest in a series of increases, and now stands at 9.25 an

CATERING REVIEW | FEBRUARY 2017

012_H&C_Feb 2017_Cover Story.indd 14

07/02/2017 12:16

COVER STORY

#Salary Survey

Above: Excel Recruitment’s award-winning team; left: Excel’s Senior Team, Shane McLave, Johnathon Armstrong, and CEO Barry Whelan.

HOTELS ARE UNDER MORE PRESSURE THAN EVER TO TURN AROUND ROOMS, AND WITH THE IMPENDING INCREASE IN ROOMS WE CAN EXPECT TO SEE A RISE IN THE DEMAND FOR STAFF WORKING WITHIN ACCOMMODATION DEPARTMENTS.

hour. If employers wish to attract the best of the best in terms of culinary talent, this should be reflected in pay increases up the chain.” The turnaround between interview and job offer is another factor that is contributing to the struggle to recruit quality chefs. “Chefs on the move are in high demand, and don’t necessarily want to or need to hang around for employers to make their move,” he says.

“I have seen many great clients lose great chefs by waiting too long to roll out an offer. While nobody is expected to rush a decision of such importance for their business, it is crucial to not let the trail go cold or leave your potential new hire hanging.” Shane believes that it is now time for a discussion on what constitutes a fair wage for a Chef de Partie. “If clients want to attract and retain this talent, the rate should be 15 or 16 per hour, once the chef has completed college and has four years’ practical experience,” he says.

“If a business decides to pay a lower rate, there should be something of value on offer for the chef, for example, ongoing training and development to a set standard, where the chef can work their way up to the next level and progress within a predetermined time frame. Employers need to set their employer brand apart from the competition in this environment, in the same way that they differentiate their product and service offer to potential customers.”

Some of the key findings of Excel Recruitment’s 2017 Salary Survey should be of interest to the country’s hospitality employers and will, no doubt, inform their action plans for their own businesses this year. On a positive note, the survey shows that 80% of employers are planning numerous new hires at most levels in 2017. Regarding chefs, Laurence Rogers says that, although the salary for a Sous Chef has not changed much, kitchens are eager to give the title of Sous Chef to the Chef de Partie in order to aid staff retention.

“The salary for a Chef de Partie in an average kitchen has risen by about four per cent on last year, an indication that it is still a candidates market,” he says.

“This is also the case for most Head Chef positions, which are showing an increase of anything between four per cent and eight per cent.” The 2017 Salary Survey also reveals that the salary of HR Managers has not changed in the last year. “This is expected to change, however, as there is a shortage of quality candidates for this vital role, especially within standalone properties, where the position can be quite hard to fill,” says Laurence. “Also, the growing number of group-owned properties means that it is easier to make the transition from Assistant HR Manager to HR Manager. A large support network from head office facilitates on-the-job training which counteracts any lack of experience that a promoted candidate may have in a HR Managerial role.” The survey also indicated a decrease of 12.5% in the salary of the average Sales Executive and no movement in the salary for a Sales Manager. “This anomaly shows that the industry is taking on Sales Executives with no experience in the hospitality industry on a lower salary, while at the same time creating the title of Sales Manager for Sales Executives with hospitality sales experience but not so much management experience,” he says. “Again, especially within group properties, the inefficiency in management experience can be compensated for by having a group support network in place.”

Further findings from Excel’s 2017 Salary Survey are available at http://www. jobsatexcel.ie/hotel-salary-survey/.

FEBRUARY 2017 | HOTEL

012_H&C_Feb 2017_Cover Story.indd 15

CATERING REVIEW

15

07/02/2017 12:17

ON THE MOVE

Move

On the

SANDRA DOYLE NEW POSITION GENERAL MANAGER

New Appointments, Promotions and Recruitment

JOHNATHON ARMSTRONG NEW POSITION HOTEL AND CATERING TEAM LEADER

EMPLOYER CLAYTON HOTEL BURLINGTON ROAD

Dalata Hotel Group has appointed Sandra Doyle as General Manager at Clayton Hotel Burlington Road. A graduate of the Shannon College of Hotel Management, Sandra Doyle takes up the General Manager role at the hotel following its recent re-brand from DoubleTree by Hilton Hotel to Clayton Hotel Burlington Road. Sandra has extensive experience, having managed a number of well known hotels in the city, including the Morrison Hotel and the Clyde Court Hotel, Lansdowne Road.

Clayton Hotel Burlington Road comprises 502 recently renovated guestrooms, meeting and events facilities, including a ballroom with a capacity for 1,400 delegates, an executive lounge, and 24hour fitness suite.

16

HOTEL

EMPLOYER EXCEL RECRUITMENT

Johnathon Armstrong has been appointed as Excel Recruitment’s new Hotel and Catering Team Leader.

This is a new position within Excel Recruitment’s senior management structure and has come about due to the company’s rapid expansion within the hospitality sector. “Excel is a truly great place to work and I’m looking forward to the challenges of taking the temporary team to the next level,” he says.

Johnathon is a veteran of the recruitment industry.

He has built up a solid relationship with his clients and candidates alike, thanks to his customer service and problem solving abilities. Johnathon worked with some of the most well-known recruitment companies in Ireland before joining the Excel Recruitment team in 2015.

ADRIAN CASSIDY NEW POSITION HEAD CHEF EMPLOYER TANKARDSTOWN HOUSE

Adrian Cassidy is the new Head Chef at the Brabazon Restaurant in Tankardstown House, replacing Rob Krawczyk. Adrian has been at the helm since Tankardstown reopened after the Christmas period and is beginning to put his own stamp on the menus, including dishes such as a creamy sunchoke veloute, brill succotash, and sheep’s yoghurt soufflé with winter berry sorbet.

He is looking forward to including more local producers on the menu, particularly as Tankardstown is so active in the Boyne Valley Food Series. Adrian started his training in the Killybegs School of Catering, and worked in Restaurant Barboulud and in the Mandarin Oriental in Knightsbridge in London, as well as in The Arts Club in Mayfair, before returning to Ireland.

CATERING REVIEW | FEBRUARY 2017

016_H&C_Feb 2017_On the Move2.indd 16

07/02/2017 12:33

DOOR KEY TO THE DOOR

KEY TO THE

Openings, Closures, Refurbs and Acquisitions

SALES BREAK 800M MARK CBRE’s ‘Outlook 2017’ annual report reveals that 66 hotel sales were concluded in the Irish market in 2016, totalling over 805m between them. This marks the third consecutive year in which more than 60 hotel transactions were completed in the Irish market in the calendar year.

According to CBRE, ‘some slowdown in transactional activity is expected in the hotel sector in 2017 following two record years.’ The report also states that some Dublin hoteliers may decide to capitalise on the demand for hotels in the capital and bring hotels to the market in advance of an increase in new supply coming on stream from 2017 onwards. CBRE predicts an increase in forward-funding transactions in the hotel sector this year. (l-r): Janice Gault, Chief Executive, NI Hotels Federation, Ciaran O’Neill, President, NI Hotels Federation, and Sarah Duignan, STR.

GAME ON FOR NI HOTEL SECTOR

Raymond Kelleher, Sales & Marketing Manager, and Conor O’Toole, General Manager of the Clayton Hotel Cork City, get a helping hand with the rebranding from Munster Rugby’s Peter O’Mahony and Stephen Archer.

CLAYTON CORK OPENS FOR BUSINESS Following the acquisition of the Clarion Hotel Cork City by Dalata Hotel Group, the official re-brand to Clayton Hotel Cork City was announced in mid-January, as well as a multi-million euro investment at the four star property., which will include rooms refurbishment, a new restaurant, Clayton Hotels’ signature Red Bean Roaster Café in the atrium, and improved conferencing. The hotel’s swimming pool, steam room and gym have already been upgraded, and room renovations and work on the ground floor are already underway. Meanwhile, Dalata has re-branded three more hotels to the Clayton brand - Clayton Hotel Burlington Road, formerly Double Tree Hilton Burlington Road, Clayton Hotel Limerick, formerly Clarion Hotel Limerick, and Clayton Hotel Sligo, formerly Clarion Hotel Sligo.

Ciaran O’Neill, President of the NI Hotels Federation, and Sarah Duignan, Director of Client Relationships at STR, met key players from Northern Ireland’s tourism industry at Bishop’s Gate Hotel in Derry on January 26th to discuss the challenges and opportunities facing the sector. Following a slow start, many hotels reported record trading during the summer months of 2016, with the trend extending well into autumn.

Overall, this resulted in conservative growth in terms of occupancy and room rate. The annual figures show hotel occupancy in Northern Ireland growing by 2.8%, with room rates increasing by 7.5%. The volume of hotel expansion that has taken place is one of the most significant aspects of the industry in Northern Ireland in 2016, and over 20 projects are likely to open in by 2018, adding an additional 2,000 rooms to the region’s hotel bed-stock.

FEBRUARY 2017 | HOTEL

017_H&C_Feb 2017_Key to the Door2.indd 17

CATERING REVIEW

17

07/02/2017 12:34

INTERIOR TRENDS

Interior DESIRE Brand Manager Loraine Butler of Milano talks about the brand’s new restaurant on Haddington Road and how its new design is helping it to connect with the local community.

Milano, Co. Dublin

BLUE BLOWN GLASS WHISKEY GLASS,

comptoirazur.fr

BLACK INDUSTRIAL ANGLED WALL LAMP

pib-home.co.uk

RED PEUGEOT 22 INCH PEPPER MILL,

Loraine Butler

coolinarium.de

GREEN LOFT LANDSCAPE FLOATING FRAME,

oliverbonas.com

KELLY HOPPEN ROMA WINE GLASSES,

kellyhoppen.com

018_H&C_Feb 2017_Interior Trends.indd 34

LARGE LEATHER CHAIR,

Homesense.com

DINING CHAIR WITH LEATHER SEAT,

houseology.com

When the design team behind Milano on Haddington Road began their renovations, they were aiming to create an intimacy within the expansive space. With a restaurant that has a capacity for 150 diners inside alone, this natural design was achieved through a combination of muted tones in the wall coverings, soft textured furnishings, and warm overhead lighting. “We went for comfortable velvet chairs, leather banquette seating, and deep green wood wall panelling,” says Milano Brand Manager, Lorraine Butler. According to Lorraine, the design of the restaurant draws major influences from key areas in the surrounding environment. “A lot of the design features are aimed at the old Lansdowne Road,” she says. “So a lot of the photography on site is pictures from matches in the 1950s and 1970s. The leather seating that runs across the back wall and the artwork is in keeping with that period.” Focusing heavily on their patrons’ connection with the stadium, the artwork within Milano includes vintage black and white photography and modern sporting prints, seamlessly fusing the heritage of the community with the sophistication of the Milano brand.

BROMPTON ROAD NO. 205 WALL PAINT,

GREEN HAND PRINTED SCREEN PRINT,

ustudio.design

mylands.com

Style Tip

For a space like this, you can use a lot of warm earthy tones with a subtle mix of textures.

WHITE MARBLE ERIKA TABLE,

harveynorman.ie

07/02/2017 12:35

www.noelgroup.ie

THE AWARD WINNING RECRUITERS… • Ireland’s largest Hospitality Recruitment Agency nationwide • We recruit for Permanent, Contract and Temporary Positions nationwide • Client & PSL listings to National & International Groups, Symbols & Brands • We offer a bespoke service while offering 24/7 contact to our contracted clients • We have a team of specialised Hospitality, Catering & Food Retail industry recruiters • Our training company Skills Team offers our candidates and clients all levels of training

NRF HOSPITALITY AND EVENTS AGENCY OF THE YEAR 2016

242021_1C_NOEL_JR_H&C.indd 1

06/02/2017 16:53

ENTRIES MARCH 1st!

The 2017 Gold Medal Awards will take place in the Lyrath Estate Hotel, Kilkenny on Tuesday, September 26th.

FOR SPONSORSHIP OPPORTUNITIES CONTACT: Hilary O’Shaughnessy,

Sales, Marketing & Sponsorship Manager

M: 00353 (0)86 3808 177 E: hilary.oshaughnessy@ ashvillemediagroup.com

2017 CATEGORIES HOTEL CATEGORIES

CATERING CATEGORIES

• Ireland’s Four Star Hotel • Ireland’s Three Star Hotel • Ireland’s Country House & Guest House Experience • Ireland’s Self Catering Experience • Ireland’s Hotel Spa Experience • Ireland’s Hotel Breakfast • Ireland’s Family Friendly Hotel • Ireland’s City Hotel • Ireland’s Business Hotel • Ireland’s Wedding Hotel • Ireland’s Best Hotel Website

• • • •

RESTAURANT CATEGORIES • Ireland’s Fine Dining Restaurant • Ireland’s Casual Dining Experience • Ireland’s Wild Atlantic Way Restaurant • European Restaurant • Ireland’s Newcomer Restaurant

Ireland’s Event Caterer Ireland’s Site Contract Caterer Ireland’s Healthcare Caterer Ireland’s Industrial Caterer

PEOPLE’S CHOICE AWARDS • My Favourite Place to Eat...

• My Favourite Place to Stay...

CROSS SECTOR AWARDS • Ireland’s Wine Experience • Ireland’s Guest Experience • Ireland’s Front of House Team/Team Member • Ireland’s Chef of the Year • Ireland’s Executive Chef of the Year • Ireland’s Rising Star Chef of the Year • Ireland’s Menu Provenance Award • Ireland’s Innovative Supplier • Service to the Industry • Supreme Winner

FOR EVENT ENQUIRIES, PLEASE CONTACT:

020_H&C_Feb 2017_GMA DPS_V3.indd 20

07/02/2017 15:18

WHY ENTER? • RECOGNISE Let your sector know who is at the top of their game. All finalists will have their profiles raised and will receive national coverage in Hotel

& Catering Review magazine.

• PROMOTE Grow your business exponentially by fully capitalising on every success. Win coveted recognition for your work and build on it with innovative marketing tools.

• DIFFERENTIATE A Gold Medal Award will set you apart from your competitors.

• HIGHLIGHT Showcase your expertise in hospitality.

• EVALUATE Have your service/premises evaluated and benchmarked by our professional judges and viewed by our sponsors.

• MOTIVATE The Gold Medal Awards recognise the hard work and achievements of your employees - winning one can help boost staff morale and improve motivation.

• NETWORK Give your team a great night out and make valuable contacts. Network with the who’s who of the industry, meeting colleagues old and new.

NEW FOR 2017

NOMINATE YOUR FAVOURITE PLACES!

• IRELAND’S EXECUTIVE CHEF OF THE YEAR

• IRELAND’S BEST HOTEL WEBSITE

After receiving over 300 nominations last year, we are once again launching a nationwide search, asking the public to nominate their favourite place to eat and stay. The top three in each province and in Dublin will be site

• IRELAND’S SELF CATERING EXPERIENCE AWARD

VISIT WWW.HOTELANDCATERINGREVIEW.IE/AWARDS TO NOMINATE YOUR FAVOURITE PLACES TO EAT AND STAY!

• IRELAND’S RISING STAR CHEF OF THE YEAR • IRELAND’S MENU PROVENANCE AWARD

Hazel Johnston, Event Manager:

020_H&C_Feb 2017_GMA DPS_V3.indd 21

inspected by the judging panel.

Their scores will be combined with the scores from the public vote to decide the winner in each of the five provincial categories, along with the overall People’s Choice award winners.

T: +353 (01) 432 2274 • E: hazel.johnston@ashville.com.

07/02/2017 15:18

REFURBISHMENT

REGAL REFRESH David Hennessey, Group General Manager at Tifco Hotel Group, talks to Maev Martin about Clontarf Castle Hotel’s two-year €3m refurbishment programme that has resulted in stylish new branding, an innovative art trail, and elegantly revamped rooms.

22

HOTEL

T

he hotel has undergone an extensive upgrade and redecoration of the current bedrooms and public areas, with a particular focus on new soft furnishings and a significant investment in some interesting and unique artwork. Partnering with branding experts, Neworld Associates, and working once again with interior design consultants Clarke & Whiteman, who were also responsible for the last major refurbishment of Clontarf Castle in 2007, the hotel has now introduced a new brand identity. “From Brian Boru and the Vernon family, to Handel and Bram Stoker, the hotel team to the locals, all of these characters are part of the history and fabric of the Clontarf Castle experience,” says David. “The new brand takes inspiration from the Vernon family crest. The hotel also commissioned award-winning Scottish illustrator and animator Lesley Barnes to add another layer of visual interest to the new design with a series of bespoke illustrations of the castle and its key characters.”

The storytelling theme is evident in the new artwork selected for the walls of the castle hotel. These were bought from galleries representing established and up and coming artists from Ireland

CATERING REVIEW | FEBRUARY 2017

022_H&C_Feb 2017_Clontarf2.indd 22

07/02/2017 12:37

REFURBISHMENT

Clockwise from far left: The hotel by night; The Link Lounge with coffee dock and wine bar; The hotel lobby.

and around the world such as Saatchi Art, Artfinder and London Art. In addition, there is now an Art Trail at the hotel, a detailed route which guests can follow to find out more about each piece, and to discover hidden gems they may have yet to discover during their stay. In the hotel bedrooms, bespoke fused glass pieces created by Irish artist Deirdre McClorey have been installed in the bathrooms, images in glass representing common Irish wild flowers, which add a pop of colour to these classically neutral spaces. Deirdre McClorey also designed and made the Bull on the Headland piece in the Great Hall foyer, hand painted in acrylic and perspex, which is backlit to create an atmospheric presence.

“As the design of Clontarf Castle Hotel has grown organically over the centuries, there is a wide variety of room sizes and styles, and the varied nature of the layout is reflected in the choice of 16 different design schemes, from the deluxe rooms on the first floor, to individual suite designs on the fourth floor,” says David. “And the interior re-design of the bedrooms has been viewed as yet another storytelling opportunity, with different atmospheres and narratives being created through the use of distinctive textile patterns and colour choices. Bold fabrics and wall coverings are used throughout, such as the printed floral pageantry of Designers Guild fabrics in the executive bedrooms, the striking and cheerful ranges from Osborne

& Little designed by Matthew Williamson – Cubana in the contemporary rooms and Bird of Paradise in the heritage rooms – and wall murals from Mr. Perswall in a number of the suites, taking the narrative possibilities of these bedrooms to another level.” Deirdre McClorey also created a suite of textile pieces for the executive rooms at Clontarf Castle, each one individually hand stitched, portraying views of the bull and the Castle in varying formats, framed and installed by Spires Art. “The newly-refurbished bedroom interiors at Clontarf Castle Hotel are a blend of contemporary and classic features,” says David. “These range from deluxe deepbuttoned headboards in the mini-suites, to

FEBRUARY 2017 | HOTEL

022_H&C_Feb 2017_Clontarf2.indd 23

CATERING REVIEW

23

07/02/2017 12:37

REFURBISHMENT four-poster beds in the junior suites, from flashes of metallic detail to deep textural contrasts from jacquards, prints and embroidery, to the spectacular views from the Royal Suite. Complete with telescope and chaise longue, they are the ideal setting in which to enjoy a panoramic view of Dublin.”

Apart from the refurbishment, Clontarf Castle Hotel is constantly coming up with innovative dining offerings, most recently, Fusion Tea, a new afternoon tea concept that Tifco believe is unique both in terms of the presentation and the food experience. Over the coming months, they will further develop their craft beer selection in Knights Bar to include their own house Castle blend. “We are always looking for ways to create stories for our guests,” says David.

ASSET MANAGEMENT The Tifco Hotel Group features the Crowne Plaza, Hilton and Holiday Inn Express brands, as well as a number of non-branded hotels. When it comes to their future acquisition strategy, will they be targeting independent or branded hotels in Ireland? “We continue to look for opportunities to expand our full service hotel portfolio along a largely branded platform and to grow our limited service hotel offering, particularly the Travelodge brand, having just acquired the master franchise for Ireland,” says David. “Our main focus for expansion is in Ireland and we would be optimistic about securing some opportunities in the year ahead.”

Since 2009 Tifco has provided full management services and consultancy to a range of owners and financial institutions, helping them to optimise the performance of their properties. “Our services include operations, HR, quality, finance, sales, marketing, revenue management, e-commerce and procurement,” says David. “We tailor our services to the requirements of the owners. Some of the properties that we have managed include Parknasilla, The Burlington, The Heritage Killenard, Cork International, Ashford Castle, and Lough Erne when the G8 Summit was on, to name just a few.”

INTERACTIVE TV PLATFORM A hotel in London recently introduced a service for guests where they get access to a smartphone for the duration of their hotel stay. How technologically advanced is Clontarf Castle Hotel or, indeed, the Tifco Group in general? “We are in the process of introducing a new interactive TV platform at Clontarf Castle, based on cloud technology,” says David. “During their stay, guests can enjoy an interactive TV platform that can be mirrored on their mobile device, hosts music and a TV channel library with daily updated digital newspapers. Our Cork hotel is also launching an interactive app, which customers can install on their phone. They will be able to check in online, the app will notifty them of their room number, and they can go straight to their room and open the door using their phone if they have Near Field Communication.”

24

HOTEL

Above: The classic surroundings of the Knights Bar make it a perennial favourite; Left: The newly-refurbished Fahrenheit restaurant has plush velvet chairs and satin striped booths that create a club feel;

I DON’T BELIEVE THAT THE CURRENT LEVEL OF SUPPLY WILL HINDER VISITOR NUMBERS AS RATES ARE COMPETITIVE AND OFFER VALUE WHEN COMPARED TO OTHER MAJOR EUROPEAN CITIES. BRANDING BOOSTS BUSINESS There is an obvious need for more hotel rooms in Dublin. A number of projects are on site and a lot more have planning permission or are in the planning process.

This will all balance supply and demand over time but how much time are we talking about? “If all the permissions get built, we will have an oversupply,” says David. “Also, I don’t believe that the current level of supply will hinder visitor numbers as rates are competitive and offer value when compared to other major European cities. In addition, the ‘Dublin a Breath of Fresh Air’ brand has had a positive impact on our business at the hotel over the past 12 months. It is a terrific campaign and our proximity to the sea and the mountains make it an absolute fit for the castle. Our sales activities in the North American leisure market support the Dublin branding message and we have experienced a lift from this market.”

Clontarf Castle Hotel is predominantly a leisure and events hotel. The North American market is, of course, a very significant one for the property in both segments given its history, style, uniqueness and proximity to the city. “The other two big markets are the UK and the domestic market,” he says.

“However, we welcome guests from all over the world as access has improved tremendously through the Middle East and Europe. Visitors are increasingly seeking a cultural and visual experience as opposed to just bed and the breakfast. It has to be immersive, memorable, surprising, unique and, above all, friendly.

The Wild Atlantic Way, Ireland’s Ancient East and Dublin, A Breath of Fresh Air brands demonstrate the importance of delivering a memorable experience to our visitors.”

CATERING REVIEW | FEBRUARY 2017

022_H&C_Feb 2017_Clontarf2.indd 24

07/02/2017 12:37

45 MAGAZINE TITLES ▲ 10 EVENTS ▲ 3.6 MILLION REACH

DID YOU KNOW

Ashville Media Group is Ireland’s largest publishing and events company.

You’ve almost certainly read our magazines or attended our events.

Our mission is to connect your brand with the largest audience in Ireland.

(01) 432 2200 ▲ info@ashvillemediagroup.com

Ashville Advert.indd Ashville Iceburg LAM 2016 Ad.indd 11

10/03/2016 26/01/2016 12:10 09:04

FEBRUARY

FEBRUARY

FEBRUARY

2017

2017

2017

ng celli Ex MENT IN RECRUIT | FOOD #TRENDING PREVIEW | TRAINING EXHIBITION OFC_H&C_Feb

OFC_H&C_Feb

2017_Cover.indd

HEROES 06/02/2017

09:32

1

r.indd 1

06/02/2017

-25.indd 1

09:32

e

09:32

s Available in @AshvilleTeam

06/02/2017

g r a l & m u i mall, med

OES | FOOD HER #TRENDING PREVIEW | TRAINING EXHIBITION Feb 2017_Cove

OFC_H&C_

Follow Us

HEROES

1

g xcellMEin E NT IN RECRUIT

ng celli Ex MENT IN RECRUIT | FOOD #TRENDING PREVIEW | TRAINING EXHIBITION

2017_Cover.indd

lications b u p l a t i g i online d w on Issuu. ’s a i d e M e Ashvill w available to vie a villemedi are no m/ash

uu.co s s i . w w w

07/02/2017 14:32

EXHIBITION PREVIEW

New Year

NEW LOOK

FOR CATEX

2017

Ireland’s largest foodservice and hospitality exhibition, Catex, returns to the RDS, Dublin from February 21st to 23rd.

With upwards of 12,000 visitors expected to attend, it’s one of the most eagerly anticipated industry events of the year.

26

HOTEL

C

atex, supported by Bunzl and Calor, has firmly cemented its reputation as the ultimate destination for the hospitality and foodservice industry. Following the highly successful 2015 event, the Irish Foodservice Suppliers Alliance (IFSA) has worked hard to create an exhibition that is set to be even bigger and better than previous shows, and one which delivers real benefits to both exhibitors and visitors alike.

According to visitors, identifying new products is the number one reason for visiting Catex, and this year there will be a record number of new products and services from over 200 exhibitors.

SERVING UP SOLUTIONS Leading names exhibiting include Bunzl, Bewleys Ltd, BD Foods, Calor, Henderson Foodservice Ltd, Hugh Jordan, Lynas Foodservice and Stephen’s Catering Equipment. Accounting for over 20% of the exhibitor list, new names include BWG Foods, Aluline Group, Ash and Ro, Cordelia Foods, Elavon, Gecko Catering Equipment, JMC Packaging Ltd, Plassey Food and Sauceworks.

Leading catering equipment supplier, Caterline will make its debut at Catex 2017. “Caterline bring new technologies and concepts that save on energy, labour and food costs to businesses nationwide, including new ways of cooking, holding, displaying, and ordering food,” says Brian Coe, Managing Director of Caterline Catering Equipment Ltd. “At Catex 2017, Caterline will be launching new concepts from around the world, including the latest advancements in technology, along with new models from our suppliers. We encourage visitors to talk to the professionals on our stand at E11 who will explain the advantages of owning some of the best equipment and technology from the US and Europe.”

BWG Food is also a first time exhibitor at Catex, where the company will be

CATERING REVIEW | FEBRUARY 2017

026_H&C_Feb 2017_Exhibiton2.indd 26

07/02/2017 12:40

(left) Deirdre Byrne, the winner of the National Cocktail Championships at Catex 2013.

Left: The Chefs Network in operation at Catex 2015; Above: Matthew Algie will serve up a wide range of coffees at the main bar at Catex 2017.

launching its new foodservice brochure, ‘The Chef ’s Book.’ “The new book showcases our full range of products that you need to run a food business including chilled, frozen, ambient, alcohol and non-food,” says Ricky O’Brien, Commercial Manager Foodservice of BWG Foods. “It also highlights some of the Irish suppliers that we work with. The book will also be the first of its kind to highlight calories, so it will be a great reference guide as the industry continues to make moves towards displaying calories on menus.”

Bunzl McLaughlin will be launching its new textiles range, alongside its latest barware, cocktail equipment range, and bar furniture.“Bed linen, bath linen, slippers and luxurious bathrobes are just some of the products that we’ll be launching at the event,” says Emma Gibson, Marketing Co-ordinator, Bunzl Rafferty. “We will also be showcasing the Paul Costelloe guest amenity range and there will be exclusive Catex special offers, only available for the duration of the exhibition.”

Leading specialist coffee roaster, Matthew Algie, will be located at stand E25. A wide range of coffees will be served three ways at the main bar - espresso drinks on the new Synesso

machine, filter coffees through a wide range of brew kit, and cold brew prepared using their Toddy range. For those looking for insider tips, a team of coffee specialists from Matthew Algie will be on hand to talk about everything from coffee trends and menu development, to selecting the perfect machine and getting the most from staff training.

North South Retail will be showcasing its Popcake Machine, the world’s first fully automatic pancake machine. They will also be introducing the new Nutella Bakery Cart and Nutella Dispenser. “One of our strongest propositions is Mauds ice-cream, of which we are the sole distributor in Ireland,” says John Pell, Managing Director of North South Retail. “Visitors to our stand at H15 who place a Mauds order will receive €500 of free branding, 14 tubs of Mauds ice-cream, two boxes of cones and on-site training.”

SERVING UP TALENT Over the three days of the show, Catex will be hosting the Irish Barista Championships, organised by SCAE Ireland, which includes the World Barista Championships finals and the Cup Tasters Competition. Current Irish Barista Champion, Natalia Piotrowska, will be defending her title at Catex as she competes against Ireland’s best baristas, all vying for a chance to represent Ireland at the World Barista Championships. The Bartenders Association’s Irish Cocktail Championships will also see Ireland’s leading mixologists putting their skills to the test during the high-octane cocktail challenges.

With eight teams from Ireland’s highly competitive contract catering industry going head to head, the Contract Caterers Culinary Challenge is not to be missed. Sodexo took home the crown at Catex 2015, and this year teams will be required to create a three-course meal for selected guests and an independent judging panel, with two hours to prepare and six covers to serve. Meanwhile, Chef Ireland’s national culinary competitions, organised by the Panel of Chefs, will welcome competitors in a number of categories over the three days.

POP UP RESTAURANTS The Pop Up restaurant in association with the Restaurants Association of Ireland (RAI) and Bunzl Catering Design Solutions is returning to Catex 2017 where it will host a different restaurant each day. Day one will feature Coppinger Row, led by Head Chef Edward Daly, The Exchequer, with Head Chef Andrew Gaughan, will be on day two, and day three will host Éala Bhán, with Head Chef Marcin Szczodrowski. Also making a return to Catex are Euro-Toques Ireland, who are creating a dedicated space for chefs to gain knowledge and share ideas through presentations, panel discussions and demonstrations.

Confirmed speakers on the Euro-Toques stage include Ed Cooney, Executive Chef at The Merrion, Maurice McGeehan, Executive Chef at Airbnb, Jess Murphy, ChefPatron at Kai, Kwanghi Chan, Baxter Storey, Niall McKenna - Chef and Owner at James Street South, and Graham Neville, Head Chef at Restaurant FortyOne.

FEBRUARY 2017 | HOTEL

026_H&C_Feb 2017_Exhibiton2.indd 27

CATERING REVIEW

27

07/02/2017 12:40

SUPPLY

LINE ESSENTIAL PRODUCT KNOWLEDGE

FRIMA

MULTI-FUNCTIONAL TECHNOLOGY AT CATEX Frima will be explaining just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology at Catex 2017 (Stand A30) in the RDS, Dublin, where it is exhibiting alongside sister company Rational. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. It can also slow cook overnight and fast cook under pressure. Frima’s latest VarioCooking Center is the 112L, a twin-pan unit, each with a capacity of 25 litres. The 50 litre capacity provides sufficient frying surface and boiling capacity, even at peak times. The 112L is a counter top model that can be installed on the work bench, on a stand or elsewhere. The height of the pan base is ergonomically designed to make it easy for chefs to work with.

For information and brochures, or to come to a free cooking live demonstration, call Frima UK on +44 (0)1582 480388, email info.uk@frimaonline.com or visit www.frima-online.com

TORK

SMART PACKAGING SAVES TIME

Professional cooking equipment manufacturer Falcon’s latest product offering, the gas-powered chrome griddle, is ideal for front-of-house cooking.

The griddle plates on Falcon’s F900 series chrome griddle (model G9581CR) are completely surrounded by a grease trough, which enables quick and easy cleaning of the plate, ready for the next menu item.

The griddle is thermostatically-controlled, with a range of 90-270°C, to ensure that whatever is being prepared, from eggs or fish to steak and chicken, is cooked at just the right temperature. The chrome plate is particularly good for producing food items such as pancakes and drop scones to order.

Hospitality tableware brand, Tork recently launched its new napkin box with Tork easy handling features.The smart packaging makes the problem faced by cash and carry staff - to quickly locate the right napkin in a room full of almost identical boxes - a thing of the past. The new design of the display box features improved labelling and an identification window, to make it much simpler for wholesalers to view the napkin colour, without the need to open the box. The addition of tear along perforations enables the box to instantly transform into a shelf-ready napkin display carton. To test the new design, Tork undertook a study, which revealed that a massive 97% of wholesalers found opening the new design easy or very easy to understand.

Visit www.falconfoodservice.com for more information.

For further information, visit www.tork.co.uk

FALCON

LOOK WHAT’S COOKING

28

HOTEL

CATERING REVIEW | FEBRUARY 2017

028_H&C_Feb 2017_Supply Line.indd 28

07/02/2017 12:42

WILLIAMS

COLD PLAY AT THE WATERFRONT Following a massive extension to Belfast’s Waterfront Hall, caterers can now cater for multiple functions of 200 to 500 people, or larger events for up to 1,500, with the option of buffets, silver service and plated banquets. Galgorm Group’s Gary McMullan project managed the catering facilities installation and specified Williams for the refrigeration. The project called for very tight specifications on the bespoke coldroom suites, which include roll-in blast chillers, chilled plating rooms, a beverage room, and general chilled and frozen storage. There are seven chilled coldrooms (+1/+4°C) and one freezer room (-18/-22°C), plus a prep room at 10°C, as well as another room for beer in the basement. Williams also supplied cabinets and counters.

To learn more about the installation visit www. galgormgroup.com or visit www.williams-refrigeration. co.uk for more details on William’s extensive product range.

SIRMAN

FRESH PASTA ON THE PREMISES FEM’s new Sirman Sinfonia 2 pasta machine enables small to mediumsized restaurants to branch out and introduce fresh pasta to their menus. The Sinfonia 2 is capable of producing 5kg of pasta per hour.

The removable funnel allows operators to add liquid ingredients during processing so that they are thoroughly combined. The Sirman Sinfonia 2 pasta machine is available with one die of the chef’s choice - choose between spaghetti, linguine, tagliatelle, macaroni and fusilli. Other dies and an optional variable speed pasta cutter are also available from FEM. For more information and details of local stockists call FEM on +44 (0) 1355 244111, email sales@fem.co.uk or visitwww.fem.co.uk

DÖTTLING

FIVE STAR HOTEL SAFE Luxury safe specialist Döttling has added a new product to its portfolio - the Döttling 5 star hotel safe. Two of the most exclusive hotel projects in the world already rely on the technology - the VIP suites of Admiralty Arch and Ten Trinity Square in London.

The safe’s compact size - 25 x 45 x 35 cm (H x W x D) - and its low weight of 26kg – mean that it can be integrated into wardrobes, desks, and other pieces of furniture. Mounting in the floor or in the wall is also possible. The electronic locking system - ‘Primor 3200’ - with emergency key can be locked and opened quickly using a four-digit code that can be individually configured for each guest. Upon request, Döttling can also integrate a USB port for charging cell phones or laptops.

For further details contact Markus Döttling. Phone +49-151-55159888, email; m.doettling@doettling.com or visit www.doettling.com

FEBRUARY 2017 | HOTEL

028_H&C_Feb 2017_Supply Line.indd 29

CATERING REVIEW

29

07/02/2017 15:38

TRAINING

new

PROGRAMMES Hotel & Catering Review looks at the new degree in International Tourism Management and the Fáilte Irelandfunded National Traineeship in Professional Cookery.

Clockwise from top: (l-r): Mairead Geehan, Galway Now, Gerry O’Neill, Head of Department, College of Tourism & Arts, Marie Slattery, Head of Marketing, Shannon Airport, and Suzanne O’Reilly, lecturer, College of Tourism & Arts; (l-r): Rory Fitzpatrick, Clayton Hotel, Jacinta Dalton and Eimear Killian of The Brasserie, and John Ryan of the Ardilaun House Hotel; Mark Leonard, Head of the Catering Department at Crumlin College of Further Education.

30

HOTEL

T

he Minister of State for Tourism and Sport, Patrick O’Donovan, and the President of GMIT, Dr Fergal Barry, launched a new honours business degree in International Tourism Management at the college’s Galway campus on January 19th. The launch was attended by representatives of over 40 tourism and hospitality organisations. The level 8 programme (CAO code GA381), which will commence in September 2017 in the College of Tourism and Arts (CTA), has been developed by CTA staff in partnership with industry stakeholders, including Fáilte Ireland. The new course includes two mandatory accredited work placements, the first in Ireland for 12 weeks between first and second year, and the second 12-week placement in an international destination between second and third year. Fáilte Ireland’s John Mulcahy says the organisation is committed to ensuring that tourism is developed as a career of choice for school leavers as well as those embarking on a new career. “The International Tourism Management programme will give the industry the skills to take a global approach to tourism,”

he says. “It will also support the industry to further develop the increased international interest in Ireland, which is in line with Fáilte Ireland’s overall tourism strategy.”

Meanwhile, in Crumlin College of Further Education in Dublin, Fáilte Ireland is funding a two-year part time National Traineeship in Professional Cookery. The programme is for chefs already in full-time employment and it is a QQI award level 5 or 6. “Crumlin College has been providing culinary programmes to professionals and new entrants since 1979, so we are pleased to now offer students stage one of the National Traineeship in Professional Cookery,” says Mark Leonard, Head of the Catering Department at Crumlin College.

“Upon completion, learners can progress to stage two with a BA in Culinary Arts at participating Institutes of Technology. The traineeship programme is designed to enable chefs to learn on the job while formalising their training on a day release basis in Crumlin College. The course is based on a solid foundation of practical culinary skills and techniques reinforced by a formal academic qualification - Advanced Certification in Professional Cookery. Trainees work full time as a chef in the kitchen of an approved tourism and hospitality establishment and attend Crumlin College one fixed day a week, with a one week block period in college in September and May. Employers support the trainee in paid employment for the duration of the course and must nominate a dedicated mentor to support the trainee. All work-based learning is supported by the college programme.”

CATERING REVIEW | FEBRUARY 2017

030_H&C_Feb 2017_Training.indd 30

07/02/2017 12:43

Commercial

PROFILE

PUT SOME MUSSELS INTO IT

Serves:

4

!

Time: 5 mins

BORD BIA 3 YEAR SHELLFISH STRATEGY

2

017 is year two of the Bord Bia shellfish strategy which aims to drive awareness of the availability of great Irish shellfish and encourages consumers to purchase Irish shellfish for home consumption. This year’s strategy will again focus primarily on mussels. In Ireland we produce almost 9,000 tonnes of mussels every year and suppliers have also cited a recent increase in demand among Irish consumers. Bord Bia will be encouraging Irish people to #flexyourmussels and have a go at cooking Irish mussels at home. The Bord Bia ‘Flex your Mussels’ campaign kicked-off on February 13th, and involves outdoor, press, radio, digital, PR and in-store promotion. Bord Bia has also invested heavily in trade and supplier activity, including in-store POS and supplier on-pack activity.

For more information please contact Bord Bia: (01) 6685155.

THE ‘FLEX YOUR MUSSELS’ CAMPAIGN KICKED-OFF ON FEBRUARY 13TH...BORD BIA HAS ALSO INVESTED HEAVILY IN TRADE AND SUPPLIER ACTIVITY, INCLUDING IN- STORE POS AND SUPPLIER ON-PACK ACTIVITY.”

Mussels with Pak Choi and Beansprouts This one pot dish is full of flavour and low in fat. What’s more, did you know that mussels are a great source of zinc, iron, selenium, iodine and vitamin B12? So go on, flex your mussels!

Ingredients:

• 2kg mussels, prepared • 1 tablesp. olive oil • 1 clove garlic, crushed • 8cm fresh ginger (40g) chopped finely • 1 chilli, finely chopped • 2 teasp. curry powder • 150ml water • 1 tablesp. lemon juice • 4 scallions, thinly sliced • 300g pak choi, stalks and stem roughly chopped • 160g beansprouts • Freshly ground black pepper

Nutritional analysis per serving: Energy: 347kcal Protein: 22g Carbohydrate: 47g Fat: 6g Iron: 6.6mg

Method:

• Heat the oil in a large saucepan over a medium heat. Add the garlic, ginger and chilli and cook for a couple of minutes. Then stir in the curry powder and cook for another minute.

Increase the heat and add in the water and lemon juice. Bring to the boil.

Add the mussels and cover tightly. Allow the mussels to cook for 3-4 minutes, shaking the pan from time to time to ensure they cook evenly. Discard any that have not opened.

• Stir through the scallions, pak choi and beansprouts.

Cook for another couple of minutes, gently stirring, to allow the vegetables to cook. Taste and season with a little black pepper.

• Ladle in bowls or soup plates and serve with crusty bread to soak up the juice.

• To serve: crusty bread

For more recipes go to www.bordbia.ie/fish

241978_CP_Bord Bia_AMA_H&C.indd 27

07/02/2017 17:10

FOOD HEROES

CELEBRITY CHEFS

Are They a Safe Pair of Hands?

Culinary and gastronomy researchers have found that a significant number of TV cooking shows featuring celebrity chefs from around the world frequently demonstrate unsafe food handling practices. Joseph Hegarty reports.

ABOUT THE AUTHOR: Professor Dr. Joseph A. Hegarty is a member of the SafeFood Advisory Committee, an inaugural Fellow of the Dublin Gastronomy Symposium 2016, and an international consultant in culinary and hospitality education.

Pictured above: John Torode, Co-Host of MasterChef UK and Michel Roux Jr, who has made various TV appearances, including on his friend Gordon Ramsay’s ITV produced Hell’s Kitchen.

32

HOTEL

T

V cooking shows featuring professional chefs have large audiences and are perceived by many as entertainment.

But they could also be used as powerful tools for educating their viewers about safe food handling practices, both at home and in their places of work.

Most of the 100 cooking show episodes reviewed by Borda et al.(2014), focused on one dish at a time, but some chefs prepared several dishes simultaneously, thereby increasing the potential for cross-contamination. Handwashing is a basic food hygiene principle, but none of the chefs shown were washing their hands before they commenced cooking. One chef mentioned hand-washing before beginning food preparation and half of the observed chefs did mention hand-washing after handling meat.

Twenty one out of 24 chefs handled uncooked meat without washing their hands.

Other mistakes by chefs included adding food (79%), and sampling food (38%) with their bare hands during or after cooking, including when food would not be cooked further.

Only one third of the chefs demonstrated safe chopping-board or surfaces use - others failed to wash chopping-board surfaces after cutting uncooked meat, or prepared uncooked meat and ready-to-eat foods on the same chopping-board. Most of the chefs (96%) used the colour of the meat to determine if it was cooked, while only six chefs (25%) used a thermometer as recommended by the SafeFood

advisory committee. In addition, 88% of chefs gave recommended cooking times, and 58% commented on which texture would indicate that the meat was cooked.

Any of these improper behaviours demonstrated on television could lead to cross-contamination and food poisoning. The study recommends that TV cooking shows include basic communication and demonstration of safe food handling practices in order to promote good food safety habits at home.

The study reviewed 100 episodes of cooking TV shows hosted by 24 different chefs among 30 unique series of cooking TV shows (e.g. Jamie at Home, Nigellissima, Gordon Ramsay’s Home Cooking) available through a variety of sources. All episodes included the preparation of, at least, one meat dish (e.g. beef, seafood, chicken, pork). A questionnaire based on a list of food safety behaviours, both positive and negative, was developed to support the observations while reviewing the programmes.

Previous research revealed that TV cooking shows frequently demonstrate unsafe handling of food, or lack of measures to prevent food poisoning. A study from 2014 proposed that cooking shows should stick to recognised food safety standards (e.g. the five keys to safer food developed by the World Health Organisation) using the opportunity to introduce simple, but important food safety messages to mass audiences.

Food safety is a significant public health issue.

Every year, more than 23 million people fall ill from food poisoning in Europe, resulting in about 5,000 deaths. Mishandling of food or poor safety practices at home are common causes of food poisoning.

CATERING REVIEW | FEBRUARY 2017

032_H&C_Feb 2017_Food Heroes2.indd 32

07/02/2017 15:37

FOOD HEROES

Search for a

RISING STAR BEGINS

T

THE EXTENDED DURATION WILL ALLOW CANDIDATES MORE TIME TO WORK SIDE BY SIDE WITH THEIR ASSIGNED CHEF MENTORS...

Previous winners of the competition include Ireland’s S.Pellegrino Young Chef 2015, Mark Moriarty.

Is it time for Ireland to reclaim the S. Pellegrino Young Chef of the Year Award? The organisers recently announced some changes to the next edition of the competition that recognises rising culinary talent from across the globe.

he third edition, applications for which opened on February 1st, will now take place over 18 months, with this next edition lasting from 2017 to 2018. The extended duration will allow candidates more time to work side by side with their assigned chef mentors to improve their signature dishes and refine their skill set in preparation for the finals. A new region, Central America-Caribbean, has been added to the competition’s list of included geographic regions, now comprised of 21 different areas from all corners of the world. In addition, applications will now be accepted in English, Spanish, Mandarin Chinese, French and Italian. All candidates are required to understand and speak English, as it is the official language of the competition.

Over the course of the contest, 70 top chefs will be involved as jurors in the local competitions, 21 young chefs from 21 different geographic areas will be selected as semi-finalists, and 21 chef mentors will be assigned individually to the young chefs, providing guidance throughout their journey. The global competition includes a distinguished panel of judges, known as the seven sages, who are responsible for deciding the winner of S.Pellegrino Young Chef 2018 at the finals in Milan, Italy. From February 1st to April 30th, 2017, any young chef in the world will have the opportunity to submit an application and their signature dish at www. sanpellegrino.com. Applying chefs must be 30-yearsold or younger and have at least one year of experience

working in a restaurant as a chef, sous chef or chef de partie. The complete list of competition requirements will be available on the application website.

On June 1st, all qualified candidates will be divided into 21 regions according to their geographic origin. Submissions will then be evaluated by ALMA, the world’s leading international educational and training centre for Italian Cuisine (www.alma.scuolacucina.it), which will select the top 10 semi-finalists for each geographic region, according to ingredients, skill, genius, beauty and message. The 10 selected semi-finalists of each of the 21 geographic areas will compete in a local semi-finals round, where live competitions will be held in each region from June 7th to December 31st. During these events, the semi-finalists will cook their signature dishes for a regional jury, who will evaluate the presented dishes and select a winner.

By the end of December 2017, the 21 young chefs from around the globe will be announced as the official finalists. Each finalist will be assigned a mentor chef (a member of their regional jury), who will provide guidance on how to improve their signature dishes and support them in their preparation for the finals. In June 2018, the 21 young chef finalists will gather in Milan for the Grand Finale event, hosted by S.Pellegrino.

FEBRUARY 2017 | HOTEL

032_H&C_Feb 2017_Food Heroes2.indd 33

CATERING REVIEW

33

07/02/2017 15:40

FOOD HEROES

The MODERN CULINARY TOURIST The Northern Ireland Hotels Federation’s Taste of Tourism Summit will take place in the Culloden Estate and Spa on April 3rd and 4th when a range of speakers will talk about using food and drink to attract new customers, improve profits, and enhance your reputation.

Top right: The first floor of The Ninth restaurant; above: Jun Tanaka - images courtesy of Palida Boonyarungsrit.

34

HOTEL

“F

or any business in the tourism spectrum, food and drink have a central role,” says Janice Gault, Chief Executive of NI Hotels Federation. “It’s important to understand emerging trends, changing consumer needs and what’s in vogue for the traveller seeking an authentic culinary experience. Given that the number of international tourists to Northern Ireland rose in 2015 and in the first six months in 2016, it’s really important that we understand how to make our culinary offering both authentic and attractive. As a society, we want to be involved in our food and we want to know what produce has been used to create the dishes on the menu.

For people who enjoy good food, the story behind the dish is equally as important as the way in which it is served and presented. Last year’s inaugural Taste of Tourism Summit was a real success. Delegates had the opportunity to meet artisan producers, sample their unique produce, and then garner insights from experts in the sector who are producing exceptional menus, building loyal customer bases and thriving.”

Attendees at this year’s Summit will also have the pleasure of meeting and sharing in the experience of renowned Michelin star chef, Jun Tanaka, Head Chef and owner of The Ninth, a contemporary restaurant in the heart of London’s buzzy Fitzrovia. Jun

has over 20 years’ experience working in London’s top restaurants such as Le Gavroche, The Restaurant Marco Pierre White, and The Square, where he was trained in classic French cuisine by Marco Pierre White, Phillip Howard and the Roux brothers. The Ninth serves up simple but refined French-Mediterranean style dishes that are all made for sharing. Having only opened in November 2015, Jun’s hotly anticipated opening of his first solo restaurant since The Pearl received glowing reviews and it didn’t disappoint, receiving a coveted Michelin star within a year of opening. The restaurant brings a new social element to Michelin dining with sharing plates and dishes for the table. This style of dining will feature at the Taste of Northern Ireland dinner, where Jun will create platters using local star ingredients for a tasting menu. Delegates will also enjoy a Taste of Northern Ireland Breakfast featuring iconic brands, traditional fare and a range of healthy options.

This will be followed by a Picnic NI Lunch, which includes a food hamper for sharing, grazing and enjoying the best local products. Curated artisan food and drink will also be served up at an artisan marketplace throughout the day.

The event is sponsored by Tourism Northern Ireland, Invest NI, Tourism Ireland, and the Food Standards Agency NI, along with a range of local suppliers. The Taste of Northern Ireland Gourmet Dinner is supported

by Bunzl McLaughlin and the artisan food market is supported by the Department of Agriculture, Environment and Rural Affairs.

CATERING REVIEW | FEBRUARY 2017

032_H&C_Feb 2017_Food Heroes2.indd 34

07/02/2017 15:33

FOOD HEROES

Small Food and Drink Business

WORTH €400M

A Bord Bia study reveals that two thirds of Irish consumers believe it is important to purchase local food. It also shows that the number of small food and drink businesses that Bord Bia works with has grown by over 40% from 400 to 700 in four years.

Pictured at Bord Bia’s Small Business Open Day are Bord Bia’s Mary Morrissey, Andrew Doyle, Minister of State for Food, Forestry and Horticulture, and Gráinne Walsh, Metalman Brewing.

T

he results of Bord Bia’s research into consumer attitudes to local food were presented on January 24th to over 200 small food and drink producers at Bord Bia’s Small Business Open Day in Enfield, Co Meath. Bord Bia estimates that the small food and drink business sector is worth €400m.

The study explores Irish consumers’ definition of ‘local food’, and their attitudes towards ‘local food’, while understanding what motivates them to purchase ‘local food’. Speaking about the research findings, Mary Morrissey, Bord Bia’s Food and Beverage Manager, said that it was encouraging for small food businesses to hear consumers saying they buy local food products at least once a week and that one third are purchasing more today than they did a year ago. “It is clear that the sector continues to offer opportunities for small producers to deliver on demand for local and quality foods directly linked back to the producer.,” she said. “Consumers want to

connect with the story of the producer.”

The Bord Bia research also revealed that two thirds of consumers perceive local food to be of high quality with natural and 100% ingredients, rendering it better quality than mass produced food. Three in four consumers understand ‘local food’ to be food made, produced and sourced within their local area, compared to a similar study in 2010 where there was more focus on the producer behind the product. The awareness of the term ‘local food’ has fallen by 16% since 2010 to 77%, while the awareness of the term ‘artisan food’ has increased by 26% to 50%. Only half of consumers associate local food with being expensive. In terms of product benefits, local food is understood to be better for you, thanks to the perceived quality of the ingredients, freshness and health cues.

At the Bord Bia Open Day, themed ‘Disruption - Paving a New Path for Success,’ food and drink business owners heard from Karol Keane, Food & Drink Operations Manager, Airbnb, who detailed how they have challenged the global paid accommodation model, while James Rutter, Brand and Strategy Director with COOK UK, discussed how their business has grown in the frozen food sector.

Padraig Brennan, Bord Bia’s Director of Markets, presented the challenges and opportunities for the Irish food and drink sector in the year ahead. A panel, chaired by RTE broadcaster and journalist Damien O’Reilly, examined ‘disruption’ from an Irish company perspective, featuring Glenilen Farm and Macroom Buffalo Cheese, both from Co Cork, Metalman Brewing from Co Waterford, Wyldsson from Dublin, and Food Cloud, the food waste initiative.

FEBRUARY 2017 | HOTEL

032_H&C_Feb 2017_Food Heroes2.indd 35

CATERING REVIEW

35

07/02/2017 12:44

A QUICK CHAT

INGREDIENT: POTATO

It’s very versatile. You can make stews with it, you can make individual potato dishes, and you can use it as a thickening agent.

“The current menu is very contemporary.

We have an Italian restaurant that has one rosette and we’re currently going for a second rosette.”

RAY PURCELL

“Our new bar menu features beer battered haddock, a half roasted chicken, pizzas, and pasta dishes, so we will still have all the old favourites but with a new twist.”

FAVOURITE DISH: LAMB

Pistachio crusted leg of lamb with potato.

“Fusion will be a big trend for 2017. I like to fuse Italian with French cuisine and some French cooking methods. Also, customers are looking for value for money, fresh ingredients, and simplicity on a plate.”

INSPIRATION: SEÁN AHEARNE

I owe where I am today to my old Head Chef Sean Ahearne.

We spent a lot of time together and he provided me with valuable training along the way.

“The Gold Medal Award win last year was great for business. People are now talking about the restaurant so hopefully we will be getting the numbers up even more.”

36

HOTEL

Hotel & Catering Review talks to The Crowne Plaza Blanchardstown’s Head Chef Ray Purcell about their new bar menu and food trends for 2017.

WISH LIST: PIZZA OVEN

I’d really like a massive pizza oven, I think it is more flavoursome compared to the commercial ovens.

It is also more rustic and authentic.

CATERING REVIEW | FEBRUARY 2017

036_H&C_Feb 2017_Quick Chat_V2.indd 36

07/02/2017 15:46

In 1905, Ismay & Pirrie sought the brightest and the best to create liners of legend at Queen’s Island. Fast forward Summer 2017, the historic Harland & Wolff headquarters will become one of Belfast’s greatest hotels - Titanic Hotel Belfast.

We are seeking the brightest and the best hospitality managers.

Available Positions • • • • • •

General Manager Revenue Manager Sales & Marketing Manager Human Resources Manager Operations Manager Sales Executive

Are you a senior manager with hotel experience?

Do you work to 5* standards and are looking for your next challenge? If so, Titanic Hotel Belfast is now recruiting a team of senior experienced managers to work in one of the most prestigious buildings in Belfast.

Candidates require minimum 5 years’ experience in a similar role. Create a new chapter of excellence at Titanic Hotel Belfast.

Send applications to Sarah Grange at recruitment@harcourthouse.com

2017 TITANIC HOTEL REBUILDING LUXURY

1905 HARLAND & WOLFF PUSHING THE BOUNDARIES

241394_1C_Harcourt Developments_V2.indd 1

06/02/2017 16:54

XXXXXX_1C_Elavon_JR_H&C.indd 1

07/02/2017 14:20