Licensing World - Issue 4 2024 by Ashville Media Group

Chris Early and his business partner Eddie Murphy have just taken over The Lucky Duck on Dublin’s Camden Street, now called John O’Dwyer’s. After managing several pubs across the city, it’s the first leasehold for the pair and an opportunity to run a pub to the high standards they expect. When Chris was a child, his father ran a clothing business on Camden Row. It’s an area of the city he knows and loves – he opened his first bank account on Camden Street where he cashed his pay cheque every Friday, before going to Angelos for a ray and chips. Now, he’s running his first pub on the street where he grew up and he’s determined to not just replicate but surpass the success he attained at The Landmark. For more on John O’Dwyer’s, go to page 15.

With new Dublin nightclub SoHo, Jerry Harrington is on a mission to create inclusive, dynamic experiences for all ages. Business is going well, he says, but costs are having an impact on trading, as is the price of special exemption orders (SEO). They should be dramatically reduced, he says, while the process for application should be through an online portal to reduce costly legal bills. The nightclub sector is a vital part of the regeneration of the night-time sector in Dublin city, he adds, and needs to be given due consideration by government. For more on SoHo, turn to page 18.

The official relaunch of the Bartenders Association of Ireland (BAI) took place recently, with the aim of elevating the profession and providing ongoing support for its members. The organisation is partnered with the Cocktail Competition of the Irish Restaurants Awards, a partnership that will ensure Ireland's bartenders have a strong platform to showcase their skills and gain industry recognition.

We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Denise Maguire Editor

The Licensing World editorial team email: editor@licensingworld.com

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Production: Claire Kiernan

Stock Photography: iStock.com

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12

Tel: (01) 432 2200

ISSN: 1393-0826

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2024. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie

The main events this autumn...

Satan's Whiskers takes over 9 Below

Dublin’s 9 Below hosted Londonbased cocktail bar Satan's Whiskers in September, named in the 50 Best Bars and known for its classic, no frills approach to cocktails. Bartenders and trade professionals turned up to sample an exclusive menu of expertly curated cocktails. Signature drinks on the menu included Sands with Tanqueray No. Ten and East 8 Hold Up with Ketel One.

B CORP for Drinksology Kirker Greer

Drinksology Kirker Greer has announced it’s now a Certified B Corporation after achieving an assessment score of 84.8. B Corp certification is awarded to businesses that meet rigorous standards of social and environmental performance, accountability and transparency. "Becoming B Corp Certified has been a major ambition for us and it was important that every one of our companies and brands were included," said Steven Pattison, CEO of Drinksology Kirker Greer. In addition to external assessment areas, B Corp also focused on the company's contributions to employees' financial security, health and safety, wellness, career development, engagement and satisfaction. "These are areas that have been front and centre since Richard and I started the business in 2009," said Steven.

Collaborative Spirit

Franciscan Well launched the fourth brew in its Docklands Series at The Jar on Dublin's Wexford Street recently. The new beer has been created in collaboration with brewers from Staropramen Smíchov in Prague, offering a fresh take on the classic pilsner with an Irish twist. It's been brewed with traditional methods like the double decoction mash – commonly used by Staropramen Smíchov brewery – which involves a longer, more vigorous boil to enhance the malt flavours and deepen the beer’s character and colour.

Ireland Whiskey Tours take off

Tour operator Mint Julep Experiences has expanded into Europe with the launch of Ireland Whiskey Tours (www. irelandwhiskeytours.com). Gary Byrne is leading the European launch from Dublin, offering guests custom trips along the Irish Whiskey 360° trail. “Last year, our distilleries and visitor experiences welcomed over 800,000 visitors and we look forward to seeing this number grow with the support of tour operators such as Ireland Whiskey Tours. Mint Julep Experiences has a longstanding tradition of helping make whiskey tours more accessible, more responsible and more enjoyable and we are very excited to see Ireland Whiskey Tours grow into the future,” said Eoin Ó Catháin, Director of the Irish Whiskey Association.

Beavertown ups the ante in Ireland

Beavertown Brewery has announced that two of its products – Neck Oil and Satellite – are now available in 50 pubs and bars across the country, with plans in place to roll out in other major towns and cities in 2025. “Ireland has been a happy home for Beavertown Brewery since we first introduced our products here this year and we’re excited to bring our beer to more punters across the island over the coming weeks and months,” said Tom Rainsford, Beavertown Brewery Marketing Director. Pubs offering the two products include Hogan’s Bar, The Camden, Black Bird and Panti Bar.

Time please: Over 2,000 pubs across Ireland have called time on trading since 2005

A new report from the Drinks Industry Group of Ireland (DIGI) shows a continuing decline in the number of pubs in Ireland, with 2,054 fewer pubs today than there were in 2005. The report, including economic analysis from Economist and Associate Professor Emeritus at DCU, Anthony Foley, shows that an average of 114 pubs have closed annually over the past 18 years. In the last ﬁve years, the number of closures has risen to 144 annually.

Titled “Support Growth: A Sustainable Future for Ireland’s Drinks and Hospitality Sector”, the report includes a county-by-county breakdown of the number of pubs shuttered. Counties Limerick (35.6%), Roscommon (31.9%), Cork (31.4%), Tipperary (31.2%) and Laois (30.6%) have seen the highest declines, each exceeding the national closure average of 24%. Seven counties experienced a decline of 30% or more in their number of pubs.

All 26 counties have experienced a decline in pub numbers since 2005. The lowest number of pub closures over the period came in Dublin, which has seen a decline of 3% in pub numbers. Other counties with lower closures rates include

Kerry whiskey weekend at Randles

This November, Randles Hotel is partnering with four local distilleries to celebrate Kerry’s whiskey provenance. Working with Killarney Brewing & Distilling Co, The Liberator, Portmagee and Skellig Six18, Randles is inviting guests to enjoy a weekend of great whiskey, amazing food and stunning scenery. The event includes a ﬁve course tasting dinner, each course prepared using ﬂavours of the area's local whiskeys, a chance to meet with the county’s leading names in whiskey and a trip to Killarney Brewing & Distilling Co’s Fossa distillery. A pre-dinner “Meet The Maker” will also take place, with whiskey tasting and stories from Maurice O Connell of The Liberator Whiskey. The Kerry Whiskey Weekend can be booked through the hotel’s website – randleshotel.com – or by calling direct on 064 663 5333.

Meath (6.7%), (Wicklow (8.9%), Kildare (12%) and Carlow (14.2%).

The survey also found that if government support, such as a cut in the excise rate, was provided, it would allow the industry to sustain and grow. 23% of business owners would refurbish their business, 18% said they would hire more staff and 13% said they would invest in new offerings or services such as food or accommodation. These ﬁgures demonstrate the untapped potential of the industry.

Commenting, author of the report Professor Tony Foley, said: “This analysis veriﬁes the consistent trend we have been seeing with pub numbers in every part of the country. There is clearly a variation on closures between counties which broadly sees rural areas adversely impacted. The continuing decline is taking place against a backdrop of societal change and cost of business strains. Consumption of alcohol has notably decreased, how we socialise is changing, the types of drinks we consume are changing, particularly the rise of low-alcohol and alcoholfree products.

“We are also seeing that with many pubs,

which are often small, family-run businesses, sustaining business is becoming harder and harder. Fostering commercial sustainability is crucial to safeguarding rural Irish pubs. Ireland’s drinks and hospitality businesses are operating in an environment where the costs of doing business are ever rising. Energy, insurance and other cost line items continue to rise, many by double digits. The sector is also faced with one of the most regressive excise tax environments for small and medium enterprises in Europe."

Sligo’s Thomas Connolly honoured at Georgina Campbell Awards

The winners of the Georgina Campbell Food & Hospitality Awards 2024 have been announced, with Thomas Connolly Traditional Pub & Whiskey Bar in Sligo named Traditional Pub of the Year. Deerpark Inn in Virginia, Co Cavan was named the 2024 Gastro-Pub of the Year. Paul O’Donnell took over Thomas Connolly in 2016 where you’ll ﬁnd premium whiskeys, craft gins and beers (on tap as well as bottles), tastings, good coffee and live music four nights a week. Campbell described the pub as “exceptionally friendly and welcoming, this is a truly great Irish pub, with a proud sense of history - and a keen enjoyment of the present.” Richard Corrigan’s Deerpark Inn in Cavan took home the award for Gastro-Pub of the Year, described as “a proper rural pub with a growing reputation for its friendly staff and terriﬁc upbeat traditional bar food.”

Louise Barry and Peter Callan receiving their award from Georgina Campbell and chef Richard Corrigan

'Skiddy Sour' Beer at Elbow Lane

Two of Cork city's drinks producers have joined forces to create a limitededition beer to celebrate the tenth anniversary of Elbow Lane Smokehouse and Brewery. Called 'Skiddy Sour', it’s the result of a collaboration between the brewery and Rebel Distillery where Elbow Lane's beer is aged in oak barrels. Previously used to mature the distillery's Maharani gin, the result is a slightly puckish brew with soft and sour notes, packing a fair punch at 6% abv. These barrels will now be used to create a new expression of gin at Rebel Distillery. Beer lovers can check out 'Skiddy Sour' at Market Lane restaurants including Elbow Lane and Market Lane and will also form part of the Elbow Lane Tutored Tastings, running every Saturday at the brewery.

We Call This Power

BAR 1661 has launched a new cocktail menu for 2024/25 called ‘We Call this Power’. The new menu pays tribute to the bar’s partners and producers, all of whom have contributed to BAR 1661's achievements over the past five years. It features 28 drinks grouped into three sections – People Centred, Drinks Business, and Enriching Practice. Cocktails such as Backbone (Boatyard X BAR 1661 gin, Regal Rogue Lively White vermouth, Sauternes, lemon, thyme, passion fruit, green tea, elderflower) recognises the team at Boatyard gin and their dedication to sustainability and ethical practices, experienced first-hand when BAR 1661’s team travelled to their distillery on the banks of Lough Erne. Together, they crafted the limited-edition gin that’s the backbone to this drink. Twin City (Keeper's Heart Irish American whiskey, Blackwater poitín, Bacardi Ocho, amaro, cacao, banana, amontillado, carob) brings together the best of Irish and American making traditions, a new world style of whiskey.

As the temperatures drop and the nights get longer, there’s always something extra relaxing about having a sip of wine in front of the ﬁre. That’s my go to after a long week of work. I’ve always been a fan of trying different wines and I like to vary it from season to season, in line with the fantastic range that we have available in our Moriarty SuperValu stores.

So at the moment I’m loving the refreshing and dry taste of the Albarino whites and the rich, velvety reds from Valpolicella. When I’m looking for something different, on my rare nights out, I also enjoy sampling the growing range of tequilas on offer in the market, especially in cocktails. It’s good to see more variation in the types of spirits that are coming through and the growing demand for something a little different.

In our bars in the Bracken Court and the Courtyard Hotels, we’re also seeing some seasonal trends. For cocktails there’s more demand for the whiskey sour, old fashioned, expresso martini and the demand for negronis hasn’t yet dropped since the summer. There’s also been strong interest in tequila cocktails, which seems like a fairly recent phenomenon. Perhaps people picked up a taste when they were abroad for their summer holidays and it’s something they’re keen to maintain now they’re back home.

Laura Moriarty is Group Operations Director of The Moriarty Group which includes The Bracken Court Hotel, The Courtyard Hotel and SuperValu stores in Balbriggan, Palmerstown and Skerries. She is also former Chair of the LVA

These days, Laura Moriarty is enjoying A GLASS OF WINE in front of the ﬁre

Ireland’s and unite

THE RELAUNCHED BARTENDERS ASSOCIATION OF IRELAND AIMS TO ELEVATE AND SUPPORT THE PROFESSION

The ofﬁcial re-launch of the Bartenders Association of Ireland (BAI) took place recently, with bartenders and mixologists from across the country gathering at Bar 1661 in Dublin to register and celebrate the occasion. The new iteration of the BAI, which previously existed before ceasing operations in recent years until now, will aim to elevate the profession and provide ongoing support for its members and intends to organise networking and training events throughout the year.

The Bartenders Association of Ireland is proudly partnered with the Cocktail Competition of the Irish Restaurants Awards, which attracted over 700 applicants this year. This partnership will ensure that Ireland's bartenders have a strong platform to showcase their skills and gain industry recognition.

One of the driving forces behind the Association’s formation is to enable Ireland’s cocktail mixologists to compete once again in the International Bartenders Association’s World Cocktail Competition. Ireland has been

absent from the competition in recent years due to the lack of a relevant national body, but the BAI will restore that vital connection to the international stage.

Speaking at the launch, Adrian Cummins, CEO of the Restaurants Association of Ireland (RAI) which is the founding organisation behind the new Bartenders Association of Ireland, said: “The re-launch of this association marks a major milestone for bartenders across the country. We’re not only creating a platform for networking and development but also ensuring that Ireland is represented on the world stage. With the resurgence of Irish cocktail culture, there has never been a better time for the Bartenders Association of Ireland to be re-launched.

“Through our partnership with the Irish Restaurants Awards Cocktail Competition, we’re fostering an environment where talent is recognised and rewarded. We’re looking forward to seeing Ireland's best bartenders competing internationally again.”

BARTENDERS ASSOCIATION OF IRELAND What do members get?

» Education, training and upskilling

Access valuable resources to reﬁne your skills and stay ahead in the industry

» Product discovery and demonstration

Experience the latest innovations and products to enhance your craft

» Networking events

Connect, collaborate and grow with fellow bartenders from across the country

To become a member, go to www.bartendersassociationireland.ie

Upskill and Futureproof for Success

learniFI is Fáilte Ireland’s learning platform, offering over 250 courses and online content to upskill your teams and boost your tourism business. Designed by industry experts, there’s a wealth of knowledge just waiting to be discovered. Sign up today at failteireland.ie/learnifi

Both the Vintners’ Federation of Ireland (VFI) and the LVA have expressed their disappointment and frustration with Budget 2025. No reduction in VAT or excise duty for the pub sector were announced by the government, despite calls for support from publicans across the country. Instead, a series of minor supports were proposed which are, says the VFI, largely irrelevant to the core issue facing publicans, which is the rising cost of business. The LVA has stated that the supports will actually increase costs for small businesses and hospitality with a 6.3% rise in the minimum wage, further increases in employers’ PRSI and the pension auto-enrolment due to begin next year.

BUDGET 2025 HAS FAILED TO INTRODUCE MEASURES TO PROTECT AN INDUSTRY FACING IMMENSE PRESSURE

Pubs left Out in the Cold

doesn’t concern them that almost every day see well-known small businesses all around Ireland shutting their doors for good. It also doesn’t seem to bother them that it is the government themselves who are key contributors to the problems in hospitality.”

Speaking about the government’s inaction, VFI CEO Pat Crotty said: "The Budget is a disaster for our sector. We have been clear with the government about the immense pressure pubs are under, yet they have failed to deliver any meaningful support. Every minister and TD fully understands this budget will lead to closures for a huge number of businesses across the country. The government’s own report from earlier this year accepts that many of the policies introduced to improve working conditions will increase operating costs for businesses.”

He added that for pubs to survive, VFI members needed to hear that VAT would be lowered to 9%, along with a reduction in excise duty. “What’s worse, the minor supports government is offering are nearly useless when you consider the soaring cost of doing business. Pubs are already closing their doors and this Budget will accelerate that trend."

LVA CEO Donall O’Keeffe stated the budget reflects how little the government has been listening to the hospitality sector. “We have been treated like an economic afterthought. They obviously do not view the struggles that are impacting our sector as important. It

He added that the so-called ‘Giveaway Budget’ which gives hospitality nothing, illustrates how much of an afterthought the industry is to the decisionmakers around the Cabinet table. “So much for all their claims of hearing our concerns.”

Without more targeted financial interventions, more pubs will not survive the coming months. “We were consistent in our communications that grants are not the answer. Publicans need proper, sustainable support mechanisms – policies that will allow us to look ahead with confidence rather than lurch from crisis to crisis. We don’t want more shortterm grants. One-off supports are a band-aid; they don’t solve the underlying problems, a fact acknowledged just last week by the Minister for Enterprise Peter Burke,” said Crotty.

He added that heading into a General Election we need real, impactful measures now, or we risk losing an essential part of our community fabric. How many pubs will be forced to close before government intervenes?"

"Publicans need proper, sustainable support mechanisms – policies that will allow us to look ahead with confidence rather than lurch from crisis to crisis"

Pat Crotty, CEO, VFI

Donall O'Keeffe, CEO, LVA

UP TO 2 FREE SOFT DRINKS PER PERSON*

Designated Driver celebrates 20 years of Holiday Heroes

HolidayHEROES

To kick off the festive season, the Coca-Cola Designated Driver initiative returns for its 20th year to hospitality venues across the island of Ireland. For two decades, Coca-Cola HBC and its brand partner, The Coca-Cola Company, have been committed to rewarding the true holiday heroes – those who take on the responsibility of being designated driver, ensuring their loved ones get home safely. This dedication remains stronger than ever as Coca-Cola celebrates a milestone year, fully embracing the spirit of Santa and the magic of Christmas.

Designated drivers can avail of two free soft drinks from the Coca-Cola range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Fruice. This simple gesture aims to take the worry out of holiday outings, ensuring that while the festive spirit ﬂows, safety remains a top priority.

"This year let’s remember that the world needs more Santas – people who go out of their way to make a di erence, help shape a more connected world and bring joy to others"

As more people explore the ‘sober curious’ movement, seeking deeper, more meaningful connections during social gatherings, the role of the designated driver has never been more vital. Being the one who chooses to stay sober is no longer about ensuring a safe ride; it’s about fostering genuine conversations, meaningful moments and friendships that transcend the Christmas season. This year let’s remember that the world needs more Santas – people who go out of their way to make a difference, help shape a more connected world and bring joy to others.

synonymous with the season’s responsibility and care

Coca-Cola has always been synonymous with the season’s magic. This year is about deepening that connection and celebrating the thousands of designated drivers who have stepped up each year, showing responsibility and care to their loved ones.

Christmas.

Here’s to 20 years of holiday heroes and to many more years of spreading the true spirit of

Designated Driver runs from 1st December 2024 to 1st January 2025.

Participating venues will be featured on: www.coca-cola.ie/ designated-driver

Delivering Ireland’s Energy Revolution

At SEAI we drive the reduction and replacement of fossil fuel usage. We partner with citizens, communities, businesses and Government as trusted collaborators, innovators, funders and educators.

CHRIS EARLY ON EMBRACING NEW CHALLENGES AND WHY IT'S ALL ABOUT TIMING

"I always thought that if the right opportunity came along, I would jump at it and that’s what happened. And no better man to share it with than Eddie”

Chris Early knows pubs. How to manage them, how to get the best out of his staff and how to keep the tills ringing. At The Landmark on Dublin’s Camden Street, he doubled turnover and transformed a struggling pub into a thriving venue with good food and live music five nights a week. At The Black Forge, he and his now business partner Eddie Murphy set up the bar, instilling

a culture of top quality customer service that’s since won the pub numerous awards. Chris has lent his golden touch to several pubs across Dublin and now, he and Eddie are going it alone. Earlier this year, the pair took on the leasehold at The Lucky Duck, the PressUpowned three storey Victorian pub on Camden Street. Now called John O’Dwyer’s, it’s the first leasehold for the pair and a whole new world as they navigate the challenges associated with running a small business.

It's early days but business is, says Chris, going well. Achieving and then exceeding The Landmark's success is the aim. “I was at The Landmark for two and a half years and in that time, I transformed the place. I turned it into a little goldmine, so much so that its owners, the Loyola Group, bought the building next door to extend into. That should be starting early 2025.” For Chris, The Landmark was a passion project. He put his heart and soul into turning it around and making it the success story it is today. “I miss it actually. I felt like it was my pub. I was very hands on; I did all the deliveries and was constantly up and down the stairs. I always thought that if the right opportunity came along, I would jump at it and that’s what happened. And no better man to share it with than Eddie.” Chris and Eddie have

Chris Early and Eddie Murphy

worked together on and off for almost 30 years. Eddie was 14 years old when he was recruited by Chris to mind the carpark at the Deadman’s Inn. When he completed his Leaving Cert, he joined Chris in the bar. For the next few years, they both worked separately at various premises including The Paddocks, The Orchard, Copan and The Marble Arch. They came together to open The Black Forge, before Eddie took on The Greedy Eagle in Glasthule and Chris moved to The Landmark. Then, the opportunity to take on The Lucky Duck presented itself. “It’s been a stressful but exciting experience so far. You think you know everything until you get your own pub. Setting up the business, the accounting side of it – it’s all new but we’re getting to grips with it. Thankfully, I know a lot of people in this business. Having the right network around you that you can trust is crucial.”

John O’Dwyer’s was one of the original names of the Camden Street pub. When it first began trading in the 1800’s, it was called CJ Reilly’s. “And before it was the Lucky Duck, it was the Dutch Billy. Residents in the surrounding area weren’t fond of that name; although there was no association with William of Orange, some of them thought otherwise and instructed the owners to change the name. When that didn’t happen fast enough, the windows were smashed. That’s when it became The Lucky Duck.” Before it closed in the late 1990's it was known as Aungier House or more affectionately, Danger House. “I didn’t want to go back to that name either. John O’Dwyer’s just seemed to fit.” It’s a part of the city that Chris is very familiar with. His father, originally from Cork Street, ran a clothing factory called Doreen’s on Camden Row, employing over 100 staff. “I grew up working for my father in the factory. All the seamstresses and pressers he hired were from the flats, all salt of the earth people. I opened my first bank account on Camden Street and used to get a ray and chips every week at Angelos after cashing my cheque." Although business was good in the factory, Chris' father discouraged him from going out on his own. "He used to say, there’s a lot to be said for a wage. When you work for yourself, you’re the last person to be paid. I’ve been offered several different leaseholds over the years, but before now it was never really the right time. I have three kids and had my first when I was 24. Those early years were spent making sure they were looked after, there was just too much risk in opening my own pub back then. This time, it feels right.”

Big changes have been made at John O’Dwyer’s since Chris and Eddie took it on. The snug has been removed and there are plans in place to create more space by relocating the wheelchair accessible toilet. “Taking away the snug was the first thing I did and there are people who think it was a mistake. Although it’s a Victorian pub and all the great Victorian pubs have a snug, it was restricting space in the bar. We’re all about volume – we want arses on seats.”

Removing the snug has, says Chris, worked really well. “I’ve said that I want to achieve the same success here as I did at The Landmark, but I also want John O'Dwyer's to emulate the likes of Devitts. In my opinion, Devitts is one of the best pubs in Dublin. It’s a machine, everything about it is beautiful. If we can attain that level of success, I’ll be very happy.” Locals from around the area, who may not have frequented The Lucky Duck, have made John O’Dwyer’s their local. “I’ve also got the people who drank in The Landmark coming into us now. We have a really lovely mix – we’ve got the locals from the flats who are the nicest people, we’ve got the tourists and we’ve got the students who are coming in for the soup and sandwich special for a tenner. Customers are telling me that what we’ve done

"When we have a quiet day and we feel like panicking I say to Eddie, it’s going to happen. I’m not worried about making the pub a success, because I know we will "

with the place is a huge improvement. The atmosphere is better, they’re having the craic with staff and most importantly, it’s being run properly.”

Chris doesn’t have the budget he had at The Landmark. “I want to make more changes, but we need to build up a bit more of a war chest before those changes are made. We’ll get there though. When we have a quiet day and we feel like panicking I say to Eddie, it’s going to happen. I’m not worried about making the pub a success, because I know we will. I love this industry and I love my job. You get a lot of bluffers in this game who are just interested in titles and putting on a shirt and tie, but they won’t put on a pair of gloves to unblock a toilet on a busy Saturday night. I will though and I’ll go the extra mile to make sure the tills keep ringing.”

HOW IS BUSINESS GOING?

DaNcE

WITH NEW DUBLIN NIGHTCLUB SOHO, JERRY HARRINGTON WANTS TO CREATE INCLUSIVE, DYNAMIC EXPERIENCES FOR ALL AGES

Business is going well and it's growing. SoHo Nightclub, located on D'Olier Street in Dublin 2, has been trading for six months and has quickly become a major player in the nightlife scene. Offering a diverse range of themed nights, the venue caters to different cultural groups and age demographics, reﬂecting modern Irish culture. SoHo prides itself on exceptional customer service, competitive pricing and a state-of-the-art venue experience.

WHAT WAS THE INSPIRATION FOR SOHO?

What sets SoHo apart is our attention to detail in both the customer experience and the events we host. Our sound and lighting systems are top-notch, creating an immersive atmosphere. But more importantly, our range of events – whether it’s Bollywood one night and hip hop the next – makes us unique in how we embrace Dublin’s diverse culture.

Jerry Harrington, Co-Owner, SoHo

"Our sound and lighting systems are top-notch, creating an immersive atmosphere"

DO YOU THINK THE CITY WILL EVER GET BACK TO THE GLORY DAYS OF THE 90S WHEN CLUBBING WAS AT ITS HEIGHT? OR IS THERE A MIDDLE GROUND?

The scene has changed considerably since the 90s. The number of late bars operating in the city has affected the nightclub industry greatly and even before the pandemic, we saw a huge amount of nightclub closures. The experience of being in a purpose-built nightclub is unparalleled, considering the investment nightclub operators put in for state-of-the-art sound and lighting systems and the overall event experience.

"The slow set and 'Let’s Dance' in general has been a huge success, bringing in a crowd that loves the nostalgic vibe of 80s and 90s music"

HAVE YOU EXPERIENCED ANY ISSUES AROUND ANTI-SOCIAL BEHAVIOUR?

We have a very strong security team keeping our customers safe from the moment they enter SoHo. The presence of our security on the street also deters anti-social behaviour. There is a serious lack of Garda presence on the streets of Dublin – that’s an unfortunate fact. But when it comes to our customers, we have all the safety procedures in place to make SoHo a very welcoming and safe environment.

WHY DO YOU THINK NIGHTCLUBS ARE IMPORTANT TO THE CITY?

Nightclubs are extremely important to a city. Not only are they creating employment for both staff and the music industry, but they are encouraging people to come into the city. Nightclubs are a centre of culture, giving promoters, DJs, artists and creatives a platform to develop nights. SoHo was designed to reflect the dynamic, diverse nightlife of modern Dublin. We offer something for everyone – whether it’s a corporate event, students looking for a midweek party or over 35s dancing to 80s and 90s hits at our Saturday “Let’s Dance” party. Our goal is to create inclusive, exciting experiences for all audiences.

WHAT ARE THE MAIN CHALLENGES TO OPERATING A BUSINESS LIKE A NIGHTCLUB TODAY?

The main challenges for nightclubs are costs, from rising costs in product, staffing and high insurance prices, alongside the infrastructure in the city, with limited late public transport options for customers. The price of special exemption orders (SEO) also needs to be reduced dramatically and the process for application should be through an online portal for repeat applications to reduce costly legal bills. The VAT rate is also really affecting the hospitality industry as a whole.

THE GOVERNMENT HAS LONG PROMISED REFORMS TO LICENSING LAWS. IF ENACTED, HOW WOULD THOSE REFORMS IMPACT YOUR BUSINESS?

It would be good to have the option to trade later, but the costs involved may make it prohibitive for certain places, taking into account staff, entertainment and security expenses.

DO YOU FEEL THE GOVERNMENT IS DOING ENOUGH TO SUPPORT BUSINESSES OPERATING IN THE NIGHT-TIME ECONOMY?

No, there should be more supports, grants and VAT reduction in place to keep businesses going and to grow. The nightclub sector is a vital part of the regeneration of the night-time sector in the city.

WHAT IS YOUR OWN BACKGROUND IN THE INDUSTRY?

I have over 40 years’ experience as a bar, restaurant and nightclub operator. My business partner has also been an operator in pubs and nightclubs for over 30 years. We have a very strong management team in place who have worked in multiple venues, pubs and nightclubs across Ireland.

HAS THE OVER 35s ELEMENT OF THE CLUB TAKEN OFF? ARE PEOPLE GETTING UP TO DANCE DURING THE SLOW SET OR ARE THEY A BIT SHY?

Slowly but surely, they are now fully embracing the return of the slow set! “Let’s Dance” has been a huge success, bringing in a crowd that loves the nostalgic vibe of 80s and 90s music. We’ve had a great response from our over 35s audience and it’s become one of the most popular events in the run-up to Christmas, especially for parties. After 10pm, we seamlessly transition to a hip-hop night in one room and a Brazilian party in another, reflecting the versatility of our offerings.

WHAT’S YOUR OPINION ON THE NEW NIGHT-TIME ECONOMY STRATEGY LAUNCHED BY DUBLIN CITY COUNCIL?

On paper it looks good. It will be interesting to see how fast the proposals set out will be implemented. We welcome Ray O'Donoghue as the new night-time advisor. Owners and operators of nightclubs and bars should be included on the steering board. The main issues of Garda, transport, licensing and inclusion are vital. The remit should extend to grants and supports for businesses in the night-time sector.

In the

ADRIAN

MCFADDEN IS CRAFTING NEXT LEVEL, AWARDWINNING COCKTAILS AT THE MERRION

HOTEL

Working in luxury hospitality generally requires a bartender or mixologist to dress accordingly. For Adrian McFadden, Restaurant Supervisor at The Merrion Hotel, wearing a waistcoat and bowtie is just part of the job, as is the nickname he’s earned on account of his attire. At the Best Cocktail Experience competition earlier this year, Adrian’s ‘Goldeneye’ cocktail – an innovative eye-catching creation that saw him win the competition – was a nod to his ‘James Bond’ persona. With ‘Goldeneye’, Adrian went all out – he sourced a gold-rimmed martini glass from World Cocktail Competition winner and glassware designer Michael Lis and created a cocktail that’s a twist on a Vesper Martini, James Bond’s signature drink. “Traditionally, a Vesper Martini would have Belvedere Vodka, gin and lemon so I included those three ingredients, using Method and Madness Gin along with Monin syrups, egg white and orange bitters. That combination of ﬂavours worked really well. I think the garnish was one of the highlights; it was a thinly sliced disc of lime covered in edible gold dust. It really made the cocktail stand out. Taking inspiration from James Bond seemed like a good idea; I've been called that nickname so many times that I just decided to embrace it!” says Adrian.

The competition, sponsored by Monin, was part of the Irish Restaurant Awards 2024. Winning means Adrian will represent Ireland at the World Cocktail Championships this November in Madeira. He’ll have just seven minutes to make five drinks. No pressure then. “I’m feeling good about it actually. At the moment, I’m adding the final touches to my cocktail and working on my presentation and my speech. Seven minutes to prepare five drinks isn’t a lot of time but that’s part of the

competition. It’s a pressurised environment – you’re on stage, people are looking at your performance and the judges are watching everything you’re doing like a hawk. Are you making any spills? Are you making sure you’re being as hygienic as possible – are you handling the ice, are you touching the garnish with your hands or are you using tongs? Are you measuring your spirits correctly? They’re also checking your shaking technique and how you're straining the cocktail. Everything must be absolutely perfect. There’s so much to keep in mind.” A 30 page document outlining the rules of the competition is sent to each participant before the big event. “Yeah, it’s a lot to go through. But taking part has been a dream of mine since I started out in this industry. Over the years, I’ve watched people from Ireland go over to compete and some have done really well and won the competition.”

One of those winners, the aforementioned Michael Lis, has been sharing his insider knowledge with Adrian in preparation for Madeira. “He won for Ireland back in 2019 and has acted as a mentor to me for this competition, advising me on what to expect and prepare for. I think I’m as ready as I will be; it’ll probably come down to the wire like these things usually do.” You could say that Adrian has been preparing for this moment since he was 14. His grandfather was a bartender in a bar in Gweedore, Co Donegal where Adrian first began collecting glasses and when he was old enough, pulled his first pint. Following stints working in bars and hotels across Australia and New Zealand, he took up a role as Senior Bartender at the Sidecar in The Westbury, before being promoted to Graduate Manager. He’s held the role of Restaurant Supervisor at The Merrion for three and a half years. Business is good, he says, with a lot of tourists still visiting the city. “We have a beautiful terrace here that was open all summer, guests really love it. From next week on, we’ll be gearing up for Christmas so there’ll be a really nice vibe throughout the hotel. I think I thrive on the busyness around this time of year, although we’re not quite as busy as some hotels. We try to do quality rather than quantity. My main focus is making sure that every single customer that comes into us leaves with a smile on their face.” That moment when a customer sips a drink that you’ve just prepared is what it’s all about, says Adrian. “I think what sets us apart from chefs in a kitchen is that we get to see the reaction on the guest’s face when they take their first sip. That joy or satisfaction and the opportunity to be creative with drinks, that’s what I love.” Instagram and social media in general has forced restaurants and bars to up their game when it comes to presentation and quality. “Everything needs to be better as it all goes online. More attractive looking drinks with excellent presentation, nice glassware –I think everyone is making more of an effort.”

Before the Christmas rush kicks in, Adrian will be doing battle with fellow bartenders in Madeira. He’s named his cocktail Atlantis, in recognition of the connection between Ireland and Madeira –two relatively small islands off the Atlantic Ocean.

"My main focus is making sure that every single customer that comes into us leaves with a smile on their face”

Atlantis will take on other cocktails in the Long Drinks category. “There are a few different categories – the before dinner drink, the long drink, the sparkling drink and the dessert drink. They’re randomly allocated but I’m happy enough to be in Long Drinks – it’s a category that gives you slightly more flexibility around ingredients and garnishes. It does take a little bit longer to make the drink, just because it’s a bigger glass, so that extra bit of time will be needed to bring the volume of the drink to the required level.” The base of his cocktail is a Kumquat infused Merlin Gin, along with lemon juice, Angostura orange bitters and two Monin syrups – Timur Berry and Peach. Timur Berry is a special kind of berry from Nepal that will lend a peppery, exotic flavour to Atlantis. “I’ll shake the ingredients and finish the drink off with grapefruit soda. I also have a nice garnish in mind that involves kumquat and mint and I’ll be using lemon stars and cloves to enhance the presentation.”

Aside from winning the championship in Madeira, Adrian has set his sights on sharing his knowledge with the next generation of bartenders coming up the ranks. “I’d like to work more closely with the Restaurants Association of Ireland and The Bartenders Association of Ireland (BAI) and help them train younger people in the industry. If I’m sharing my experience and growing and learning at the same time, I’ll be happy.”

Redbreast Pedro Ximénez Edition

Redbreast 18 Year Old

Now a permanent member of the Redbreast family, Redbreast 18 Year Old uses the addition of cream sherry casks for a unique and distinctive ﬂavour. It’s been crafted from malted and unmalted barley, triple distilled in traditional copper pot stills and aged in a cask combination of ex-bourbon, oloroso sherry, cream sherry and a portion aged in ruby port casks. Redbreast says its 18 Year Old intertwines the signature charm of oloroso sherry butts and ex-bourbon barrels that have become synonymous with the brand, enriching the whiskey with its distinctive ﬂavours.

TASTING NOTES

NOSE: Berry fruit aromas of ripe blackcurrants and raspberries accompanied by sugar glazed cherries and dried ﬁg. Tones of hazelnut chocolate and caramelised stone fruits with warming and fragrant notes of toasted almonds and cinnamon, nestled alongside polished oak and worn leather.

TASTE: Full-bodied and rounded, with the oak tannins complementing the sweetness of grapes and autumnal fruits. Spices of freshly peeled ginger and hints of liquorice weave amongst the wine seasoned oak inﬂuences of dried fruits, dark berries and orange peel.

FINISH: Rich and lasting. The pot still spices, fruit and oak slowly fade harmoniously, showcasing the balance of this complex whiskey

In September 2021, Redbreast Pedro Ximénez Edition was released as the ﬁrst in the brand’s Iberian Series. After three years of continued success as a limited edition, it’s now been made a permanent member of the Redbreast portfolio.

Redbreast Pedro Ximénez Edition is a single pot still Irish whiskey, triple distilled and initially matured in ex-bourbon and oloroso sherry casks before being re-casked into Pedro Ximénez hogsheads from the southern tip of Spain for a minimum of 12 months. Just half the size of a standard sherry butt, the increased surface area of the hogshead intensiﬁes the ﬂavour contribution from the Pedro Ximénez-soaked wood, imparting notes of treacle, raisins and orange zest thanks to the sweeter grape variety used in the world renowned sherry.

Crafted to the exacting standards of Irish Distillers Master Blender Emeritus Billy Leighton and Master Blender Dave McCabe, Redbreast Pedro Ximénez Edition is bottled at 46% ABV and without chill-ﬁltration. It’s available in Ireland for €94.99.

TASTING NOTES

NOSE: Hints of fruit, spices and toasted nuts combine with the subtly sweet aroma of Pedro Ximénez sherry seasoned casks

TASTE: A zesty, syrupy mouthful with the perfect balance of fruit, spice and toasted notes

FINISH: Satisfyingly rich and long, sweet ﬂavours linger on the palate

Spanning a legacy of nearly two centuries, Tanqueray is one of the most iconic spirit brands and the bartender´s choice for the perfect G&T. With an extensive collection of award-winning premium spirits products, Tanqueray makes the most refreshing gin and tonics and the most delicious gin-based cocktails for celebrating.

Tanqueray London Dry

Created by Charles Tanqueray in 1830, Tanqueray London Dry Gin is made today according to the same classic, timeless recipe. Tanqueray London Dry Gin is distilled four times for absolute smoothness and to allow the flavours of the four classic gin botanicals to shine through – refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice. It is best enjoyed with tonic water, plenty of ice and a wedge of lime, but can be used as a great base for a wide range of cocktails. It’s refreshing taste makes it a signature aperitif drink or base for that post dinner G&T.

Tanqueray 0.0%

Capturing growing trends in the alcohol-free category, Tanqueray 0.0% launched in Ireland in 2023 and announced Irish actress, Amy Huberman, as brand ambassador. Tanqueray 0.0% brings an exciting new addition to the market, allowing consumers to discover the same quality taste as a definitive Tanqueray G&T, just without the alcohol.

Ireland is the number one fastest growing alcohol-free market globally (KAM Media June 2022), with eight out of 10 Irish adults saying it would be helpful to have an alcohol-free alternative readily available for social occasions and 78% likely to try an alcohol-free alternative of a brand they know and love (Diageo Pulse Survey, October). The alcohol-free sector is expected to more than double in size over the next three years, growing faster than beer and cider combined.

This alcohol-free gin has been crafted and perfectly balanced using the same distinct blend of four quality botanicals used in the making of Tanqueray London Dry Gin, resulting in a citrus style and juniper led profile, with a delicate botanical complexity behind it. Tanqueray’s four botanicals (piney juniper, peppery coriander, aromatic angelica and sweet liquorice) are individually immersed in water, heated and then distilled to give a complex, delicious flavour, yet zero-alcohol.

Tanqueray No.TEN

Tanqueray No.TEN is distilled in small batches with the four original botanicals of London Dry alongside the addition of fresh whole grapefruits, oranges, limes and chamomile flowers.

Tanqueray No.TEN has been granted several industry accolades and is the only gin and white spirit to be awarded a place in the Hall of Fame at the San Francisco Spirits Awards. Its smooth and delicious taste makes it the premium choice of the Tanqueray range, a staple this festive season for those looking for an elevated serve and something extra special.

i-Stil 38 is slow distilled four times which leaves the vodka so pure that it needs no further filtration

Since launching in May 2022, the team at i-Stil 38 premium Irish Vodka have built up an impressive amount of accolades. To begin with, it’s now one of the biggest selling premium Irish vodkas in the acountry. It also won Best Vodka at The World Drinks Awards. Such recognition is testimony to the hard work and dedication of i-Stil 38's founders.

i-Stil 38 is produced in West Cork with Irish grain spirit in a copper pot still and includes three variants – classic, vanilla and pink berries. The classic i-Stil 38 Pot Still Irish Vodka is smooth and rich enough to enjoy neat but also works mixed with soda and fresh lime. The Pink Berries variant is flavoured with Irish berries to give it a fruity sweetness that pairs beautifully with citrus tonic waters, while the Vanilla variant was specifically formulated to be the ideal base for two of the world’s most popular cocktails – the Espresso Martini and the Pornstar Martini. i-Stil 38 is slow distilled four times which leaves the vodka so pure that it needs no further filtration, resulting in a highly finessed quality and a soft, velvety mouthfeel. It’s owned by Sugarloaf Beverages, a company composed of drinks industry veterans including Shane Davey, Niall O’Dwyer and John Reynold, along with Pippa O'Connor Ormond. Five cents from each bottle sold in Ireland goes towards the non-profit Hometree for planting native Irish trees.

Richmount Elderflower Liqueur is a delicious new creation from award winning cordial makers David and Martina Burns, coming on the market just in time for Christmas. With a limited run of just a thousand bottles, demand for this small batch, seasonal release is likely to be high. This is Richmount Cordial’s first foray into alcoholic beverages. The 500ml bottles come in at 20% ABV and will be available from off licences countrywide at around €30. “This is the culmination of our dream to create an Elderflower Liqueur and we are confident that it is an outstanding

product, capturing the essence of the freshest Irish elderflower from our own orchards,” said Martina Burns. "We have limited production in 2024 to ensure we maintain our commitment to premium quality.”

Ideal for cocktails and spritzers, Richmount Elderflower Liqueur is unique on the market as the only Irish-made elderflower liqueur. This artisan product is made from elderflower blossoms handpicked once a year in late spring. It has a delicate flavour with a light, refreshing taste and it's balanced on the palate, enhancing and elevating a wide range of cocktails.

Hennessy recently selected Irish artists Maser and Conor Harrington to create its historic Founder’s Edition bottle, celebrating the 300th anniversary of the birth of its Irish founder, Richard Hennessy. The design of this new Hennessy Very Special (VS) Founder’s Edition embodies the enduring influence of the Corkonian who emigrated to Cognac and created the Hennessy brand.

The artists travelled to Cognac, learning of its grape to glass process and meeting those who passionately craft Hennessy VS using the exact recipe which was created almost three centuries ago. Maser is renowned for his colourful art, which captivates with geometric abstractions. His artistic platforms span street murals to interactive installations and showcase a signature style that merges urban energy with engaging forms. Cork-born Conor Harrington merges classical art with street aesthetics, exploring masculinity and power in modern society through historical motifs and vibrant urban influences. Their work is a homage to their fellow Irishman and bridges the heritage of the Hennessy Maison with street culture.

Talking about the Founder’s Edition bottle, Conor said: “I portrayed Richard striding forward confidently into his new terrain while at the same time glancing around and over his shoulder, always with an eye on his roots and where he has come from. I used Ireland as the main inspiration for the colour palette in his portrait, with the green of his coat and the yellow and gold in the background reminiscent of the Irish tricolour, a palette we are known for the world over.”

This Founder’s Limited Edition Bottle has the same bold and fragrant Hennessy V.S liquid. Matured in new oak barrels, Hennessy VS offers toasted and fruit notes, with a rich, clearly defined palate. The round and robust flavours make it versatile and ideal for any cocktail possibility, from classic recipes and sophisticated cocktail creations to easy mixed drinks.

SUGGESTED SERVES

RICHMOUNT ROYALE

Add to your favourite champagne or sparkling wine for the perfect festive drink

RICHMOUNT SPRITZ

Cubed ice

25ml Richmount

Elderflower Liqueur

20ml gin

90ml prosecco

35ml soda water, to top

Lime slices, to garnish

Simply add to a glass over ice, stir and enjoy

Silks Irish Gin & Gift Pack

Silks Irish Gin, crafted in small batches by Boann Distillery, offers a contemporary twist on classic gin. Created by mother-and-daughter beekeepers Sally-Anne and Marie Cooney, the gin features botanicals such as honey, apple blossom and elderflower, all foraged from Boann’s own orchards. This results in a crisp gin with bright citrus notes and delicate floral aromas.

For the holiday season, a gift pack (€50) includes a 70cl bottle of Silks Irish Gin, two branded gin glasses and a jigger, making it a perfect present for gin lovers. You can also purchase a single 70cl bottle for €42.95. Both are available for domestic and international shipping from boanndistillery.ie

Boann Single Pot Still Irish Whiskeys (Marsala, Madeira, P.X.)

Boann Distillery combines traditional brewing and distilling methods with modern techniques to create its distinctive whiskeys. In June this year, the distillery released its first Single Pot Still Irish Whiskeys to the global market, offering three exceptional expressions –Marsala, Madeira and P.X. Each whiskey was matured in a variety of casks, giving each its own unique flavour profile.

Each whiskey was matured in a variety of casks, giving each its own unique flavour profile

Crafted using Boyne Valley well water and local grains, these whiskeys were made with the same spirit that won Best New Make and Young Spirit at the World Whiskies Awards in 2021. Bottled at 47% ABV with no added colour, each expression is presented in a bespoke package - an ideal gift for whiskey aficionados. They're available for €69.95 per 700ml bottle at Celtic Whiskey Shop, Molloys, McHughs, Sweeneys, Martins, Irish Malts and other independent retailers, or directly from boanndistillery.ie

New from Mescan Brewery is the Christmas Gift Pack, complete with a branded glass in the distinctive Belgian beer style. Each gift pack contains a selection of 6 x 330ml bottles from the Mescan range. They’re available from late November through off licences nationwide and supermarket off licences in Mayo, as well as via the website (www.mescanbrewery.com) for delivery to the door. The cardboard packaging isn’t wasted either; it’s full of informative detail on pairing these seriously drinkable beers with food.

No 1 Mescan Blond

– smoked salmon appetiser

Crisp and clean on the palate, Mescan Blond is an ideal partner for a smoked salmon starter on Christmas Day.

No 2 Mescan Extra

– Christmas dinner

A glass of Mescan Extra makes the most magical dinner of the year extra special. A dry, well carbonated golden ale, bursting with fruity esters and spicy yeast notes, Extra is a perfect partner for a traditional Christmas dinner.

No 3 Mescan Carnal Knowledge

– Christmas pudding

Carnal Knowledge is a wheat tripel spiced with coriander and bitter orange peel. Dry, with notes of soft citrus, ripe bananas, clove, pear and spice, it partners Christmas pudding to perfection. Try it this year.

No 4 Mescan Red Tripel – cheese plate

Mescan Red Tripel will make your Christmas cheeseboard sing! Complex, full-bodied, warming, malty and fruity with additional nutty and caramel flavours, it’s a beer to sip and savour. This is our take on the strong beers pioneered by the Belgian Trappist monastery-breweries.

No 8 Mescan Saison

– leftover turkey curry

Q. What to drink with the turkey curry?

A. Mescan Saison

Dry, light in body, fizzy and refreshing, it’s spot on with spicy dishes. Citrus notes from new world hops perfectly balance the earthy, spicy yeast flavours. Saison is a traditional farmhouse style from the South of Belgium, brewed to sustain the workers during long days of toil in the sun, but it won’t be out of place at your house over the festive season.

The cardboard packaging isn’t wasted either; it’s full of informative detail on pairing these seriously drinkable beers with food

AWARDS 2024 THE OF #BARAWARDS2024 www.baroftheyear.ie

Congratulations to our 2024 winners –we look forward to seeing you all again next year!

The best and brightest of Ireland’s licensed industry were recognised at the 2024 Bar of the Year Awards, held once again in the Clayton Hotel on Burlington Road. For the second year running, Paladar in Cork took home the overall award along with Cocktail Bar of the Year and the award for Outstanding Customer Service. Bar Manager of the Year went to Oisin Kelly at the Sidecar in The Westbury, while the award for Best Newcomer went to Cork’s newest tequila bar, NV. Mo Chara in Dundalk took home the award for Craft Bar of the Year while Paddy Lynch at Sonny Molloy’s in Galway was named Staff Personality of the Year. Gastro Bar of the Year, always a hotly contested category, went to The Dew Drop Inn & Brewhouse for the second year in a row and Cork was represented once again when Costigan’s Pub took home the award for Traditional Bar of the Year.

Each year, the Bar of the Year Awards honours the bars, pubs and individuals that demonstrate everything that’s great about this industry.

Congratulations to all our 2024 winners – we look forward to seeing you again next year!

BAR OF THE YEAR 2024

Paladar

COCKTAIL BAR OF THE YEAR  GOLD WINNER

5 STAR HOTEL BAR OF THE YEAR

The Cocktail Bar at The Merchant Hotel

Located in Belfast, the Cocktail Bar at The Merchant Hotel is this year’s most deserving winner of the coveted 5 Star Hotel Bar of the Year award. Boasting several original architectural features including antique Baccarat chandeliers, it’s the perfect setting to enjoy a beautifully made cocktail. Judges described the excellent service, attentive staff and extensive cocktail menu, featuring everything from rare spirits to vintage Champagnes.

SILVER  Prince of Wales Cocktail Bar at Ashford Castle Hotel & Resort

BRONZE  The Sidecar at The Westbury

BEST DESIGNED BAR/INSIDE SPACE

K Sixty Seven Bar and Grill

Described by judges as nothing short of ‘stunning’, the refurbishment of K Sixty Seven Bar and Grill features a double height island bar and a toughened glass ﬂoor, giving customers a view down into a wine cellar. Clever lighting and cosy furniture makes the space feel warm and comfortable. All in all, K Sixty Seven has the ‘wow’ factor – a most deserving winner in this category.

SILVER  Seventy Seven

BRONZE  The Glasshouse Bar

BAR MANAGER OF THE YEAR

Oisin Kelly, Sidecar, The Westbury

An award-winning Bartender and Manager, Oisin Kelly was the unanimous winner of this year’s Bar Manager of the Year award. Oisin has helped elevate service to guests at The Westbury, while forming a more cohesive team behind the scenes. With his work ethic and dedication to customer service, Oisin has helped make Sidecar at The Westbury one of Dublin’s most popular venues.

BAR FOOD OF THE YEAR

The Black Forge Inn

This Dublin bar has made a name for its excellent staff and high quality food offering. Judges commented on the extensive menu choice and friendly staff – a most worthy winner in this competitive category.

SILVER  Nanny Kelly’s at The Parkview Hotel

BRONZE  Blake’s Bar

AWARDS

CRAFT BAR OF THE YEAR

Mo Chara

Judges described staff’s impressive knowledge of the bar’s beer offering and their enthusiasm when it came to food matching. The Dundalk bar produces its own range of beers and gives 10c on each pint to local charities. This is a community, not just a bar and a worthy winner in this contentious category.

SILVER  Revolution Craft Beer & Whiskey Bar

BRONZE  Treaty City Brewery

CITY BAR OF THE YEAR

Mutton Lane Inn

Probably one of the oldest drinking establishments in Cork city, Mutton Lane Inn is a much-loved pub in the rebel county. Conversation is encouraged (there’s no TV), with judges describing the excellent staff, wide choice of drinks and convivial atmosphere. In one of the most competitive categories, Mutton Lane Inn is a very worthy winner.

SILVER  Mary Mullen's Bar & Courtyard

BRONZE  Bruxelles

INNOVATIVE BAR OF THE YEAR

Sponsored by O'Driscolls Irish Whiskey Pig’s Lane

An underground entrance marks the beginning of a very special journey for customers at Pig’s Lane. Judges described a “really positive experience” at the Killarney bar, with friendly staff, a dedicated whiskey parlour and innovative cocktails.

SILVER  Lock 13 Brew Pub

BRONZE  Crane Lane Theatre

LOCAL BAR OF THE YEAR

The Kingswood Lodge

Judges described The Kingswood Lodge as a “great local boozer”, a bar full of locals watching the match and later, enjoying the complementary music bingo. An excellent atmosphere, friendly staff and a good pint makes The Kingswood Lodge an excellent choice for Local Bar of the Year.

SILVER  Old Warehouse

BRONZE  Whelans Bar

LATE BAR/NIGHT CLUB OF THE YEAR

37 Dawson Street

A Dublin institution, 37 Dawson Street took home the coveted award for Late Bar/Nightclub of the Year.

Judges described an excellent experience from start to ﬁnish, with an attentive and efﬁcient front of house team, great choice of drinks and lively atmosphere.

SILVER  4 Dame Lane

BRONZE  r.i.o.t. Dublin

WHISKEY BAR OF THE YEAR

Searsons of Baggot Street

Overlooked by three copper pot stills, Searsons Whiskey Bar boasts seven storeys of whiskey from around the world, sure to satisfy all palates. With 150 whiskeys and counting, Searsons is set to publish a dedicated whiskey book for its customers in the near future.

SILVER  Mother Macs Public House

BRONZE  The Shelbourne Bar

HOTEL BAR OF THE YEAR

Sponsored by Poachers Premium Irish Mixers

Inchydoney Island Lodge & Spa

The nautically themed Dunes Pub & Bistro at Inchydoney Island Lodge & Spa took home the award for Hotel Bar of the Year. Judges described the bar as a well-designed, comfortable space, ﬁlled with both locals and guests, with an excellent food and drinks offering. An outside terrace lets guests enjoy their meal as they take in the sea air, while local suppliers ensure a sustainable, thoughtful food menu.

SILVER  Abbey Court Hotel Bar

BRONZE  Sophie’s Rooftop Restaurant, Cork

TRADITIONAL BAR OF THE YEAR

Costigan’s Pub

Located in the historic Marsh Quarter of Cork city, Costigan’s is a true traditional pub, dating back to 1827. Judges commented on how friendly the staff were, the various nooks and crannies for customers to sit and enjoy a pint and the extensive Irish whiskey and gin selections on offer.

SILVER  Veldons Seafarer

BRONZE  Sin É, Co Cork

RESTAURANT BAR OF THE YEAR

SOLE Seafood & Grill

Beautifully served, delicious food is the cornerstone of SOLE. Judges also described the excellent staff and relaxed atmosphere at the Dublin restaurant, where it’s obvious that guest satisfaction is taken seriously.

SILVER  Mama Yo

BRONZE  Hawksmoor Restaurant

STAFF PERSONALITY OF THE YEAR

Paddy Lynch, Sonny Molloy’s

AWARDS

BEST LIVE ENTERTAINMENT BAR

4 Dame Lane

A top choice for those after a proper late night out in Dublin, 4 Dame Lane was described by judges as an “excellent establishment” in every regard. Live music is the big draw, with a variety of bands and performers to suit every taste. Staff were knowledgeable and friendly, while a wide range of drinks makes this late night venue a must visit.

SILVER  Left Bank

BRONZE  The Castle Glanmire

BEST BAR TO WATCH THE MATCH

Woolshed Baa & Grill Cork

No matter where you sit at the Woolshed, you’ll have a great view of a screen to enjoy the match. Judges described the great atmosphere, excellent selection of drinks and friendly staff. There’s even a screen at the entry to the premises to make sure you don’t miss a thing.

SILVER  Forty Four Main Street

BRONZE – Jerry Flannery’s & 1314

HOTEL COCKTAIL BAR

The Sidecar, The Westbury

Guests in the Sidecar at The Westbury enjoy a glass of prosecco while they wait for their cocktail. Judges described the extra touches that make The Sidecar a most worthy winner of the Hotel Cocktail Bar award, along with pleasant staff who are happy to go the extra mile to ensure the best customer service.

SILVER  Brownes at Great Southern Killarney

BRONZE  Sophie’s Rooftop Restaurant, Cork

GASTRO BAR OF THE YEAR

The Dew Drop Inn & Brewhouse

A winner in this category for the second year in a row, The Dew Drop Inn has created a name for itself as a purveyor of top quality food and drink. Sustainable produce is key, while beer is brewed in the Dew Drop’s own onsite microbrewery. An excellent choice in this competitive category.

SILVER  Mikey Ryan’s Bar & Kitchen

BRONZE  Harrigan’s Bar & Grill

BESPOKE SOLUTIONS

AWARDS 2024

PUB GROUP OF THE YEAR

Louis Fitzgerald Group

OUTSIDE SPACE OF THE YEAR

House Dublin

A warm welcome always awaits you at House Dublin, along with a wideranging food and drinks menu and an impressive outside space that can cater for any event. The all-weather garden restaurant at House Dublin provides guests with a sense of summer even on the dreariest of days – a worthy winner of this competitive award.

SILVER  Lennan’s Yard

BRONZE  Mary Mullen's Bar & Courtyard

BEST NEWCOMER

Sponsored by Tequila Rose Strawberry Cream Liqueur

NV

Cork’s newest tequila bar is the deserving winner of this year’s Best Newcomer award. Judges commented on the excellent set-up, with a DJ playing outside and small booths inside for groups. An extensive cocktail list and a tasty menu makeit one of Cork city’s hottest venues.

SILVER  Seventy Seven

BRONZE  Gatsby’s Cocktail Bar

TOURIST BAR OF THE YEAR

Sponsored by Sullivan’s Brewing Company

The Quay’s Bar Temple Bar

Traditional music and a convivial atmosphere make the Quay’s Bar Temple Bar a most worthy winner. Judges commented on the welcoming staff, excellent drinks selection and the old style furniture and furnishings. This isn’t just a pub for visitors to the city either – a mix of locals and tourists make this a good spot for all.

SILVER  Murray’s Bar

BRONZE  The Locke Bar

BEST WINE BAR

Ely Wine Bar

A great selection of wine and a buzzing atmosphere make this long-established wine bar a most deserving winner. Couple that with great food and pleasant staff and you have a Dublin venue that always hits the mark.

SILVER  Moody Cafe Vin

BRONZE  The Duke’s Rest

GIN BAR OF THE YEAR

Andy’s Bar Monaghan

This is the second year in a row that Andy’s Bar Monaghan has brought home the award for Gin Bar of the Year, a testament to the bar’s dedication and commitment to quality. This is a bar that takes gin very seriously. Menu standouts include Andy’s Wild Berry Gin, Black Tomato and G’vine Nouaison.

SILVER  Tigh Nora

BRONZE  Jimmy Rabbittes

VISITOR ATTRACTION OF THE YEAR

Roe & Co Distillery

A gold winner for the second year in a row, Roe & Co Distillery was described by judges as an excellent draw for tourists and locals alike. The distillery is a well designed space, with friendly, informative staff and a few drinks along the way. A most worthwhile way to spend a couple of hours.

SILVER  Franciscan Well Brewpub

BRONZE  The Brazen Head

AWARDS 2024

MEET THE 2024 WINNERS

5 STAR HOTEL BAR OF THE YEAR

"Cork more weekends needs like

Pubs and restaurants were at maximum capacity during this year’s GUINNESS

CORK JAZZ FESTIVAL

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“Hotels,

restaurants, bars and local businesses have yet again seen an incredible surge in business over the weekend”

he Guinness Cork Jazz Festival has once again been deemed a phenomenal success, with businesses reporting a 12% increase in sales compared to last year. Over 100,000 jazz fans visited the city to see acts like Gregory Porter, Buena Vista All-Stars, De La Soul, Marilyn Mazur and Brian Jackson, bringing a €45 million injection to the local economy. Colm O’Connor from Costigan’s said: “It’s been the busiest Guinness Cork Jazz Festival we’ve had! We’re up over 12% from last year. Cork needs more weekends like this.”

Chief Executive of Cork City Council, Valerie O Sullivan said: “Hotels, restaurants, bars and local businesses have yet again

seen an incredible surge in business over the weekend with visitors travelling from all over Ireland and the world, bringing a welcome economic boost to Cork. And the hospitality sector in turn never fails to deliver the goods for all our festival goers.”

It wasn’t just the pubs and restaurants that benefitted from the visitor surge, said Aaron Mansworth, President of Cork Business Association and MD of Trigon Hotel Group. “What a weekend! Every business in Cork, from retailers to chemists, felt the impact. Huge congratulations to everyone involved, from the festival organisers to the jazz festival committee, and of course to Guinness and Diageo for their continued significant investment which makes the weekend possible.”