Hotel & Catering - August 2015

AUGUST 2015

BIG DATA

MAKING YOUR BUSINESS MORE INTELLIGENT

PARADISE

ISLAND

ACHILL’S ARTISANS HAVE ARRIVED

WHILE WAITING FOR

RATES EQUITY?

#TRENDING

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AUGUST 2015

BIG DATA

Go to issuu.com/ ashvillemedia for the online edition

AUGUST 2015

MAKING YOUR BUSINESS MORE INTELLIGENT

PARADISE

ISLAND

ACHILL’S ARTISANS HAVE ARRIVED

WHILE WAITING FOR

RATES EQUITY?

#TRENDING #TRENDING

FOOD | GMA2015 | STYLE

CONTENTS IN THIS ISSUE

16 Local Heroes Achill’s food artisans are working with the country’s top chefs.

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

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COVER STORY

Focus on Food Burren’s local gastronomy wins European Excellence Award

Innovation Belfast breaks the mould with Ireland’s first water menu.

21 The Chef’s Table The world’s edgiest chefs on why food is more than just a fuel source.

Purple

patch

Beechlawn Organic Farm’s intensely flavoured organic vegetables bring jewel hues and the season’s vibrancy to your dishes.

A

#INGREDIENT

skilled chef knows that quality vegetables can shine as the star ingredient or add a flourish of finesse to finish a dish. Locally sourced, seasonal vegetables in peak condition are the key to culinary success, and we are lucky to have some great growers in this country like Beechlawn Organic Farm in Ballinasloe, Co Galway. This family-run organic farm, started in 2001 on one acre selling direct through a box scheme, now has 24 acres producing 40 varieties of organic vegetables, adding retailers and restaurants to their client list.

BEECHLAWN ORGANIC FARM BEETROOT Yellow and purple varieties, as well as the pretty pink candy-striped Chioggia, which is perfect to brighten up any plate, are available almost year-round.

TIP: The earthy-sweet flavour pairs well with a variety of ingredients and they can be served cooked or raw. A great match for goats-cheese in salads or tartlets, or purée cooked beetroot with garlic, sea salt, olive oil and cumin.

BEECHLAWN ORGANIC FARM PURPLE SPROUTING BROCCOLI Beechlawn Organic Farm’s Purple Sprouting Broccoli is available from July to November and again in spring and it has graced the menus of some of Ireland’s top restaurants.

TROUBLED

TRADERS Hoteliers count the cost of an onerous and inequitable regime.

Hoteliers who traded through the recession with unfair valuations are still doing so and will continue to do so until such time as they get a fair valuation and that is manifestly unfair and a major concern...”

Tim Fenn, CEO, Irish Hotels Federation

TIP: Treat similarly to asparagus and steam or blanch

lightly then dress with good oil and salt or lemon butter. The delicate, herbal flavour is perfect with white fish or salmon.

BEECHLAWN ORGANIC FARM KALE Renowned for its health benefits, Beechlawn grow curly, red and dark varieties, providing year-round availability.

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TIP: Steamed curly kale is a great accompaniment

to fish or meat. Sweat red kale with white onion then add crumbled feta to fill vegetarian filo parcels. Sautée dark kale in a little oil with garlic, anchovies and chili flakes - serve with orecchiette.

BEECHLAWN ORGANIC FARM CABBAGE The familiar Irish staple can be used to create stunning side dishes.

TIP: Cabbage pairs best with salted or cured meats.

For further information, contact Beechlawn Organic Farm Email:

info@beechlawnfarm.org

Sautée in butter and season with salt and nigella seeds or shred and pickle with spices to make a sauerkraut or kimchi – for a more interesting accompaniment.

or call

(090) 9646713

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CATERING REVIEW

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26 Business Matters Find out why big data is now a big deal in Irish hospitality.

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REGULARS

05

NEWS

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KEY TO THE DOOR

25

ON THE

MOVE

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SUPPLY LINE

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#Ingredient:

Let organic vegetables bring the season’s vibrancy to your dishes.

#StyleTrends: Transforming an iconic hotel bar into a modern food and drink outlet.

36 Karl Whelan A Quick Chat With

Head Chef at Luna

CATERING REVIEW

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29TH SEPTEMBER 2015 CROWNE PLAZA, NORTHWOOD BOOK YOUR PLACE TODAY:

Contact: Tara Brady, Event Manager

T: +353 (01) 432 2232 • E: tara.brady@ashvillemediagroup.com

#keelingsgoldmedal Events GMA_AMA_H&C.indd 24

LUCINDA O’ SULLIVAN SUNDAY INDEPENDENT

NOIRIN HEGARTY LONELY PLANET

JOHN MCKENNA BRIDGESTONE GUIDES

MICHAEL VAUGHAN VAUGHAN LODGE

COLIN GILLIGAN G.M.I.T. HOTEL AND CATERING DEPARTMENT

MARIA MURPHY G.M.I.T. HOTEL AND CATERING DEPARTMENT

ARE JOINING OUR LONG STANDING JUDGES ON THE PANEL: MARILYN BRIGHT • TOM MYTHEN • EUGENE MCGOVERN DICK BOURKE • EUGENE MC SWEENEY • DENIS TUCKER MARY O’ CALLAGHAN • PAULA MCINTYRE

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2015 FINALISTS

ANNOUNCED IRELAND’S CASUAL DINING EXPERIENCE • Ambassador Hotel • Anocht • Brasserie on the Corner • Kai Cafe and Restaurant • Coqbull • Gleeson’s Townhouse and Restaurant • Randaddy’s • Tavern Bar and Restaurant

IRELAND’S FAMILY FRIENDLY HOTEL (PUBLIC VOTE) • Ballyvolane House • Clarion Hotel Liffey Valley • Cork International Hotel • Dingle Skellig Hotel • Mulranny Park Hotel • The Dunloe • The Newpark Hotel • Slieve Russell Hotel, Golf and Country Club

IRELAND’S HOTEL SPA EXPERIENCE • Aghadoe Heights Hotel and Spa • Galgorm Resort Hotel and Spa • Inchydoney Island Hotel and Spa • Kelly’s Resort Hotel and Spa • Knockranny House Hotel • Lyrath Estate Hotel and Spa • The Brehon • The Europe Hotel and Resort

IRELAND’S CHEF OF THE YEAR • Ananda • Carrig Country House and Restaurant • Gregan’s Castle Hotel • Mac Nean House and Restaurant • Tankardstown House

IRELAND’S FINE DINING RESTAURANT • Ananda • Carrig Country House and Restaurant • Gregan’s Castle Hotel • Knockranny House Hotel • MacNean House and Restaurant • Park Hotel Kenmare • Tankardstown House • The Mustard Seed

IRELAND’S PREMIUM VALUE HOTEL (PUBLIC VOTE) • Absolute Hotel Limerick • Clarion Hotel Liffey Valley • Cork International Hotel • Fernhill House Hotel and Gardens • Headfort Arms Hotel • Radisson Blu St. Helen’s Hotel • Talbot Hotel Wexford

IRELAND’S CITY HOTEL (PUBLIC VOTE) • Ambassador Hotel • Limerick Strand Hotel • Morrison Hotel A Double Tree by Hilton • Radisson Blu Royal Hotel • The Croke Park Hotel • The River Lee Hotel • The Westbury

IRELAND’S COUNTRY HOUSE AND GUEST HOUSE • Ballyseede Castle • Ballyvolane House • Beech Hill Country House • Carrig Country House and Restaurant • Castlewood House • Gregan’s Castle Hotel • Tankardstown House • The Mustard Seed

IRELAND’S FOUR STAR HOTEL • Ballygarry House Hotel and Spa • Cork International Hotel • Crowne Plaza Dublin Blanchardstown • Galgorm Resort Hotel and Spa • Harvey’s Point • Knockranny House Hotel • Morisson Hotel A Double Tree by Hilton • Mount Falcon Estate • The Lodge at Castle Leslie Estate

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IRELAND’S FIVE STAR HOTEL • Adare Manor Hotel and Golf Resort • Ashford Castle • Conrad Dublin • Hayfield Manor • Muckross Park Hotel • The Dunloe • Sheen Falls Lodge • The Europe Hotel and Resort

IRELAND’S HOTEL BREAKFAST (PUBLIC VOTE) • Ariel House • Castlewood House • Conrad Dublin • Castleknock Hotel and Country Club • Gleeson’s Townhouse and Restaurant • Moy House • Radisson Blu Royal Hotel • The Castle at Castle Leslie Estate • The River Lee Hotel

IRELAND’S THREE STAR HOTEL • Blue Haven Hotel • Celtic Ross Hotel • Claregalway Hotel • Headfort Arms Hotel • Killeen House Hotel

IRELAND’S WILD ATLANTIC WAY RESTAURANT (PUBLIC VOTE) • Castle Murray House Hotel • Celtic Ross Hotel • Jack’s Coastguard Restaurant • Kai Cafe and Restaurant • Muckross Park Hotel • O’ Grady’s on the Pier • Tavern Bar and Restaurant • Red Cliff Lodge

IRELAND’S WINE EXPERIENCE • Ananda • Harvey’s Point • House Wine Bar and Tap Room • L’Atitude 51 • Mac Nean House & Restaurant • Pinnocchio – Italian Restaurant and Wine Bar

IRELAND’S GUEST EXPERIENCE • Ballyvolane House • Castleknock Hotel and Country Club • Crowne Plaza Dublin Blanchardstown • Dromoland Castle • Gleeson’s Townhouse and Restaurant • Harvey’s Point • Killeen House Hotel • The Castle at Castle Leslie Estate

IRELAND’S EDUCATION CATERER • GMIT Catering Company • The Pavillion at University of Limerick • Trispace Catering • WIT – Campus Services

IRELAND’S EVENT CATERER • Brook Food Services • Flavour of Italy Catering • Masterchef’s Hospitality • Seasons at Guinness Storehouse • Titanic Belfast • The Caterers • With Taste

IRELAND’S HEALTHCARE CATERER • Bridhaven Nursing Home • Marymount University Hospital and Hospice • Milford Care Centre • St. Patrick’s Mental Health Services • St. Stephen’s Hospital Catering Department • The Q Cafe Company Ltd

IRELAND’S SITE CONTRACT CATERER • Aramark – Allianz • Corporate Catering Services • Gather and Gather – Intel • Sodexo eBay • Sodexo Lilly • The Q Cafe Company Ltd

PEOPLE AWARDS - IRELAND’S CATERING TEAM OF THE YEAR • Aramark • Gather and Gather – Intel • Gather and Gather – Primark • Marymount University Hospital and Hospice • Sodexo PayPal • St. Stephen’s Hospital Catering Department • Titanic Belfast

IRELAND’S INNOVATIVE SUPPLIER • Aryzta Food Solutions • Batt Enterprises • Dobiquity • Gather and Gather • Go Group Booking • Unilever Food Solutions

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Editorial & Production Manager: Mary Connaughton Art Director: Alan McArthur Stock Photography: Thinkstock.com Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: 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 2015. 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 2

015 looks set to be a record year for foreign tourist arrivals, based on the 12% growth over the first half of the year and indications from the trade of buoyant demand over the summer period and into autumn. Expectations are that the domestic demand for travel within Ireland will also show an upswing, reflecting improving consumer confidence.

The record growth in arrivals into the country over the past six months suggests that Ireland is winning market share over its competitors in its principal source markets. But perhaps the most positive development on the horizon, apart from the continuing growth in visitor numbers, is the announcement of the Tourism Leadership Group.

The Group will implement the objectives set out in the tourism policy document ‘People, Place & Policy; Growing Tourism to 2025’.

The job of the Group is to agree specific actions that link directly to each policy objective to enable Ireland to achieve the target set for the sector and to monitor its implementation. It will hold a series of meetings with key tourism stakeholders over the coming months and it is expected that the Group’s Tourism Action Plan will be published within six months.

This is an exciting and interesting time for the Irish tourism industry because the government is recognising what the industry has already achieved through the high levels of co-operation that have existed between tourism industry partners and associations in recent years.

They know that, with even closer co-operation and co-ordination between tourism and catering businesses, local communities, state agencies and local authorities, the industry can reach even dizzier heights in terms of tourism numbers. And, more importantly, develop a comprehensive blueprint that outlines the best way to develop our tourism product, a product that has a proven record of delivering jobs and economic benefits across the country.

@HC_Review

HOTEL

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

Maev Martin www.hotelandcateringreview.ie

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Editor: Maev Martin

@

info@hotelandcateringreview.ie

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SHAREHOLDERS APPROVE

IAG TAKEOVER

NEWS

About 80 shareholders voted in favour of the IAG takeover of Aer Lingus at the airline’s extraordinary general meeting in Dublin last month. The meeting addressed four major areas, including the Government’s ‘B Share’, which gives the State a veto on future sales, and connectivity commitments that were promised by IAG. IAG could incorporate Aer Lingus as soon as this month.

DEJÁ BREW IN THE RDS

The Dublin Coffee & Tea Festival will take place again in the RDS, Dublin (Industries Hall) from September 11th to 13th. A total of 5,700 visitors attended the inaugural festival last year and the companies that have signed up for the 2015 event include: AIB Merchant Services, Alpro, Badger & Dodo Boutique, Coffee Roaster, Bailies Coffee Company, Baobab Coffee Roasters, Bell Lane Coffee, Bewleys, Chez Emily, Cinema Coffee Project, Climpson & Sons, Cloud Picker Coffee, Cottage Pride Preserves, Delpac, Dear Green, Embassy of Indonesia, Insomnia, Java Republic, Joe’s Coffee, Kilbeggan Organic Foods, Koyu, Matcha Green Tea, La Marzocco, Marley Coffee, Monin, Mrs Doyles Tea Company, Niks Tea, Robert Roberts, Silverskin, Solaris,Taste of Kenya, UCC Coffee, and Watermark. Created by both the Irish Foodservice Suppliers Alliance and the Speciality Coffee Association of Europe (SCAE- Irish branch) the festival features The Roasters Village, which hosts an array of coffee and tea micro roasters, The SCAE Brew School, where visitors will be shown how to use different brewing methods, The National Home Barista Championships, and The Food Village for artisan food and beverage suppliers.

Model Sarah McGovern at the launch of the Dublin Coffee & Tea Festival 2014

JURYS INN RAISES 70,000 FOR CHARITY Yvonne O’Regan, HR Manager at Jurys Inn in Cork, Karen O’Donovan, administration at Jurys Inn, and Kate Sorka, Duty Manager of Jurys Inn in Cork.

Over 400 Jurys Inn employees have raised 70,000 as part of the hotel group’s annual fundraiser, held to raise funds for homeless charity Depaul as well as Temple Street Hospital, Special Olympics and the Irish Cancer Society. The hotel group’s 28 hotels and offices embarked on a five kilometre ‘Relay in the City’ challenge. Along with walking, running and cycling, employees completed the relay in more unusual ways, including wearing fancy dress and pyjamas, running as a threelegged race, and even completing the route on space hoppers. Other fundraising initiatives included a car wash, cycling on stationary bikes in the hotel lobby, and even abseiling down the side of the hotel buildings!

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MOST HOTELS INCREASED

BUSINESS THIS YEAR A survey by the Irish Hotels Federation (IHF) has revealed that the vast majority of Irish hotels saw an increase in business during the first six months of 2015. While 90% of hotels reported an increase in visitors, 83% said they have also seen an increase in advance bookings for the coming summer months.

Overseas visitors increased by 12% while 79% of respondents said that they have seen an increase in domestic visitors. Optimism also seems to be at a high as 87% said they have a positive outlook for trade for the next year.

The positive outlook means that hoteliers are now more likely to invest in refurbishment - a practice that was often put on the back burner during the recovery period. Some 85% said they planned on upgrading the hotel and increasing expenditure in the next 12 months.

Pictured at the starting line prior to the Around the World Challenge are hotel staff from four Hilton Worldwide hotels in Dublin

HILTON RISES

TO ROUND THE WORLD CHALLENGE

TO RUSSIA WITH LOVE! A delegation of Irish tourism enterprises travelled to Moscow recently to take part in a B2B workshop in a bid to grow Ireland’s share of the emerging Russian tourism market. The workshop, organised by Tourism Ireland and hosted by the Irish Embassy in Moscow, involved one-on-one meetings and networking sessions with more than 70 top Russian travel agents and tour operators. “Outbound travel from Russia is growing fast, with about 40 million visits outside of Russia taken each year,” says David Boyce, Tourism Ireland. “It is important that we look to the longer-term opportunities presented

by Russia and the other BRIC (Brazil, Russia, India and China) countries.”

Staff from Hilton Worldwide’s hotels in Dublin joined forces to run or walk a combined 850kms in a fund-raising initiative for young people’s charity, Solas Project.

Following a 12km route, over 70 hotel staff took off from the DoubleTree by Hilton on Burlington Road finishing up on the north side of the city at the Hilton Dublin Airport.

The charity fund-raiser is part of Hilton’s Around the World initiative, which sees thousands of staff from Hilton Worldwide hotels all over the world attempt to rack up enough kilometres, over the course of one day, to complete the circumference of the globe – over 40,075km.

The Dublin hotels made a two per cent contribution to the global tally.

Siobhán Byrne, Adams & Butler; Benjamin Egorov, Preferred Hotels & Resorts; Veronika Smirnova and Elena Shreyder, both S7 Airlines; Paddy Sheridan, Dublin Differently; Ksenia Shevchenko and Alina Sutulova, both Kildare Village; Olga Pleshakova, Belmond Grand Hibernian; Made Ots, Abbey Tours; HE Eoin O’Leary, Irish Ambassador to Russia; Irina Pichugina, British Airways; Doireann Hennebry, The Merrion Hotel; Maria Suvorova, Relais & Chateaux; Anna Malkova-Egorova, Travel Media; Grant Sarkisyan, Royal Green Tours; Gerard MacCarthy, EnterpriseIreland; Eliza Gorbunova, Tourism Ireland Russia; Robert Meade, Irish Embassy; and Paul Sheehan, Cork English World, in the Irish Embassy in Moscow for a B2B tourism workshop.

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CHINESE TOUR

OPERATORS

CHECK OUT

IRELAND Eleven Chinese tour operators visited Ireland last month.

Carefully selected and invited here by Tourism Ireland, in conjunction with Finnair, the group visited Dublin, with stops at Trinity College and the Guinness Storehouse. They enjoyed a spot of retail therapy at Brown Thomas and Kildare Village. They also checked out some of our other visitor attractions like Blarney Castle, Killarney National Park and the Ring of Kerry, the Cliffs of Moher, Bunratty Castle and Folk Park, and King John’s Castle in Limerick. “The aim of the fact-finding visit is to increase awareness of Ireland among these influential travel professionals to help secure a greater share of the 3+ million Chinese visitors who travel to Europe each year,” says Amanda Burns, Tourism Ireland’s Manager, Asia.

“Tourism Ireland aims to grow the number of Chinese visitors to the island of Ireland to 50,000 per year by 2017.” A key message for Tourism Ireland in China this year is the BritishIrish Visa Scheme, which was launched last autumn and enables Chinese travellers to visit both Ireland and the UK on a single visa of either country.

AWARD-WINNING COCKTAILS AT THE ARCH The Arch, a new BBQ and al fresco dining area at Carton House, is set to become a summer hotspot as the menu includes specially created cocktails by the award-winning masters of the world famous The Dead Rabbit bar in New York.

Sean Muldoon, Co-founder of The Dead Rabbit bar, says they have worked closely with the team at Carton House to bring cocktails to the menu that reflect “the gastronomical offerings at The Arch...From our rum based ‘Bloodlust’ and cucumber and honey dew melon-infused gin cocktail ‘False Prophet’, to our ‘Pocket Watch’ whiskey, we are looking forward to bringing a taste of New York to Carton House.”

STAYCITY ACCELERATES

EXPANSION PLANS Staycity will operate over 2,000 apartments by the end of 2016. The Dublin-based aparthotel company currently operates 1,000 apartments across eight European cities. In March Staycity obtained in excess of 20m worth of capital funding from Proventus Capital Partners, enabling it to accelerate expansion plans. New Staycity apartments will open this year in Lyon and Birmingham with further openings next year in Marseille, Covent Garden and York.

We are delighted to confirm that Keelings Farm Fresh are our headline sponsor for the 27th Gold Medal Awards. As a loyal and valued Gold Medal Awards sponsor and page sponsor in Hotel & Catering Review, this latest endorsement from Keelings Farm Fresh underscores their commitment to the industry’s efforts to make Ireland a leading food tourism destination. Keelings Farm Fresh Managing Director Colm Bury is well known and highly respected in the hotel and catering industry. A leading food provenance advocate and promoter, Colm is renowned for his support for local growers and for encouraging chefs and catering companies to support locally grown and sourced produce.

To book your tickets: Contact: Tara Brady, Event Manager Tel: + 353 (0) 1 432 2232 Email: tara.brady@ ashvillemediagroup.com

Chinese tour operators at King John’s Castle, Limerick

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TARGETING CONFERENCE BUSINESS FOR IRELAND

SUMMER LOVIN’

FOR IRISH BEEF Bord Bia recently launched its Summer of the Beef Lover promotion in the Netherlands to increase the profile of Irish beef in that market for the BBQ season.

Butcher Barry van Leeuwen and Michelin-starred chef Roger Rassin ran two masterclasses for food writers, bloggers and consumers on how to prepare and cook the perfect steak. The events took place in the kitchens of La Rive restaurant in the Amstel Intercontinental Hotel and the new ‘Creative Kitchen’ culinary centre in Nijmegen’s HAN (University of Applied Sciences).

Barry took the group through the technical aspects of the beef cuts and explained what makes Irish beef so special. Roger Rassin, Michelin starred chef from La Rive in the Amstel hotel and member of Bord Bia’s Chefs’ Irish Beef Club (CIBC), demonstrated how to cook the perfect steak and the perfect burger. Participants then enjoyed the fruits of their own labour! The Netherlands continues to be a strong market for Irish forequarter beef in particular (up to 80% of Irish exports) making it the fourth most important market for Irish beef exports (third in volume terms in 2014). Exports to the Netherlands in 2014 were up six per cent to 41,000 tonnes, over 165m in value.

Twelve of the top retail chains in the Dutch market sell Irish beef.

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The Embassy of Ireland in London was the venue for Tourism Ireland’s recent business tourism event, which was attended by more than 60 senior representatives of international associations in Britain. “Our event in the Irish Embassy in London was an excellent opportunity to showcase the island of Ireland to key influencers from international associations in a bid to win a greater share of the lucrative business tourism market for Ireland,” says David Boyce, Tourism Ireland’s Deputy Head of Great Britain.

Corporate meetings and association conferences are the focus of Tourism Ireland’s business tourism promotions in the UK in 2015.

Taoiseach Enda Kenny (centre) with Simon Gregory and Niamh Kinsella, both Tourism Ireland, at the Ireland pavilion at Expo 2015.

PROMOTING WILD ATLANTIC WAY IN MILAN Taoiseach Enda Kenny was in Milan last month to view the Ireland pavilion at Expo 2015. He met with Tourism Ireland staff, as well as some leading Italian tour operators who programme and sell holidays to Ireland. Italy is an important market for tourism to the island of Ireland and the most recent CSO figures show growth of +26% in visitor numbers from Italy for the March to May period, an extra 16,100 Italian visitors compared with the same three-month period in 2014. Tourism Ireland is determined to ensure that tourism growth continues and has a busy programme of promotions underway throughout 2015.

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RAI OPPOSES MINIMUM WAGE INCREASE The Restaurants Association of Ireland (RAI) has come out in opposition to an increase in the national minimum wage. Instead, the RAI has proposed a reduction of the Universal Social Charge (USC) for employees. The minimum wage in Ireland was introduced under the National Minimum Wage Act 2000 and currently stands a 8.65 per hour. In its submission to the Low Pay Commission, the RAI said that Ireland has the fifth highest minimum wage in the EU and contends that an increase in the minimum wage would stifle job creation. The association also points out that the last increase in the minimum wage was in 2007, before the recession, and that now is not the time to increase the minimum wage as the industry will lose competitiveness. The RAI also points out that an increase in the minimum wage would have a disproportionate negative impact on restaurants outside of the Greater Dublin Area as economic activity in rural Ireland is still very fragile.

Amaris Hospitality will be managed by a highly experienced team led by John Brennan, current CEO of Jurys Inn Hotel Group.

NEW HOTEL INVESTMENT AND

AND MANAGEMENT GROUP Amaris Hospitality recently announced the creation of a hotel investment and hospitality group which will bring together a portfolio of hotel assets owned by the global private equity firm Lone Star. Amaris Hospitality currently comprises 89 individual hotel properties from four separate portfolios acquired by Lone Star over the last two years. The Group currently has 29 Jurys Inn hotels, 21 Mercure hotels, 17 Hotel Collection hotels, three Hilton hotels and, as of July 30th, 19 provincial hotels currently operating under the Thistle hotel brand. Lone Star, through Amaris Hospitality, intends to commit over £100m of capital investment in the refurbishment, rebranding and transformation of the Group’s portfolio in the coming years. This will include repositioning and rebranding a number of hotels to Jurys Inn or other brands.

OUI LOVE

IRELAND’S ANCIENT EAST

Patrick Belfast, Dunbrody Abbey Visitor Centre (left), welcomes the French journalists and Anne Zemmour, Tourism Ireland (fourth left) to Dunbrody Abbey. Also pictured are Caitriona Butler, Irish Ferries (third right), and tour guide Mick Langan (third left).

Six top travel writers from France have been exploring Ireland’s Ancient East, taking in counties Wexford, Waterford and Kilkenny as guests of Tourism Ireland and Irish Ferries. The group, which represented various print and online publications, sailed to Rosslare and their itinerary, created

by Fáilte Ireland, included tours of Hook Head Lighthouse, the Dunbrody Abbey Visitor Centre, House of Waterford Crystal, and the Viking Triangle. In Kilkenny they visited the National Craft Gallery where they viewed the ‘Appetite for Design’ exhibition and enjoyed tours of Kilkenny Castle and the new Smithwick’s Experience.

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COVER STORY

Counting the Cost of

Local Authority

Rates Of all the cost areas that a hotel has no control over, local authority rates are the single biggest item.

Maev Martin talks to IHF CEO Tim Fenn and to some hoteliers about what they regard as an onerous and unfair regime.

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COVER STORY

The Marker Hotel, Dublin

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COVER STORY

According to Tim Fenn, the local authority rates work out at seven per cent per room per night, which is pretty steep. “There are around 60,000 bedrooms in the country so hotels and guesthouses pay about €90m a year on local authority rates,” he says. “Some hotels are paying 500,000 a year before they open the door. Those rate levels may or may not have been apppropriate in the past but the issue is that rates change and the economic climate changes so it is about ensuring fairness. In order to do that you have to have timely revaluations and the big difficulty we have had is that the Valuation Act of 2001 took away the right of a business to a revaluation based on a change in commercial circumstances. This was done on the basis that premises would be revalued every five to 10 years but now we have a situation that in 2015 less than half of all properties in the country have been revalued. Why is this such a big issue? Take a garage that was on an old road and now the motorway has bypassed it and no one is coming near it anymore. That garage is still paying the same rate even though its business has dropped significantly and, by the time the local authority gets around to revaluing that business, it will probably have gone bust.”

The Valuation Amendment Act 2015 was passed on April 23rd and the order was signed on June 8th.

“That legislation has introduced new measures to speed up the rollout of valuations around the country and the government has introduced other options for carrying out the valuation process such as occupierassisted valuation and outsourincg,” says Tim. “With the outsourcing option, the Valuation Office doesn’t have to do all the work involved in arriving at a valuation. It can outsource some of the functions in the process, although the Valuation Commissioner would still sign off on the value. This new legislation is a step in the right direction but we have to ensure that the Valuation Office has the resources to implement it.”

So far, only hotels in the following local authority areas have been revalued: Dun Laoghaire Rathdown, Fingal, Dublin City Council, South Dublin County Council, Waterford City and County and Limerick City and County. Between now and the end of the year new orders will be issued to commence revaluations in other parts of the country but it will be 2017, at the earliest, before those revaluations kick in. “Hoteliers who traded through the recession with unfair valuations are still doing so and will continue to do so until such time as they get a fair valuation and that is manifestly unfair and a major concern, despite the recent legislative changes,” says Tim. “We have been working for a number of years to try and get this sorted and it is difficult to change the legislation in this area because it is quite complex but when you are charging a tax on businesses it should be fair for everyone. The IHF has been the most active of all the representative organisations in this area because it has been the most burning issue for our members.

The IHF is looking for the following: a speeded up

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revaluations process, a reduction in the rates through local government efficiency, an equitable and efficient process for dealing with properties unable to pay their rates, a change in legislation to better address a change in a business’s circumstances, and an equitable method of valuation for all businesses.”

ASSESSING OPEN MARKET RENTABLE VALUE Any property is valued on the basis of its rentable or net asset value. “If you are assessing an office block or retail unit there will be a lot of other similar premises that are rented in a particular area so it is relatively easy to come up with a rentable value,” Tim Fenn, CEO, IHF says Tim. “There aren’t as many hotels as there are office and retail blocks and certainly not as many operating under open market leases. That is why it is such a big issue for hotels as opposed to other busineses because there is no easy way of assessing the rentable value of a property. They have to approach it in a number of ways before they decide on a valuation and if this is only done once every 20 years a lot changes in the real world in that period of time. Some hotels in Dublin and Fingal are paying 50% of what they used to pay, which shows how inappropriate the previous valuations were.” Conor Hennigan, General Manager of the Malton Hotel in Killarney, makes a similar point. “Look at the size of a hotel and the range of services that we have to provide to our customers,” he says. “Then compare the hotel to a manufacturing or professional services company that might operate on a very small footprint and have a bigger turnover but is paying the same rate as us. In order to operate 50 bedrooms you need a fairly large footprint to be commercially viable and you create a lot more employment than say an estate agent, local solicitor or bank branch, so it is an inherently unfair system.”

A COMPETITIVE DISADVANTAGE Conor Hennigan says that Kerry doesn’t seem to be on a list of forthcoming counties to be revalued or to be a priority for revaluation. “Carlow/Kilkenny is next up for revaluation and then it is Sligo, Leitirm and Kildare and in the areas where revaluations

Bantry House and Garden

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COVER STORY

Hotel Kilkenny

The rates have had a massive impact on our business. When the really bad times hit rates are the largest single cost.

have taken place it has been very favourable for our colleagues in the industry so we are waiting to see when Kerry will have its review,” he says. “In the meantime, if other areas get a rates reduction based on a revaluation, which is quite possible, we will be at a competitive disadvantage until such time as we are revalued. At a time when some of our colleagues in areas that have been revalued have seen a decrease we are looking at an increase over the next few years and that is unfair. An area like Kerry is hugely dependent on agriculture and tourism. If your hotel is fortunate enough to be located in a city such as Dublin, Cork, Waterford, Galway or Limerick there are other economic drivers that can help sustain the business but that isn’t the case for Kerry

Kerry is not on the list of forthcoming counties to be revalued. An area like Kerry is hugely dependent on agriculture and tourism.

Monart Destination Spa

and that is why the revaluation should be prioritised for hotels in our county.”

RURAL IRELAND IS BEING IGNORED Liam Griffin of the Griffin Group says that the local authority rates are devastating rural Ireland. “We are being told that the rates have been reduced in Dublin, which has the highest occupancy rates. What person with any knowledge of economics would start the revaluations in the place where the hoteliers can most afford to pay and decide not to start in the locations that are in most need of a review? It seems to be another part of an economic culture that isn’t working and is, in fact, symptomatic of the complete economic malaise in this country. Local authority rate levels are creating massive socio-economic issues and rural Ireland is being ignored. In England you have a right of appeal regarding your local authority rates but in Ireland there is no right of appeal when your circumstances are changed by something that the State itself does. Someone needs to face up to this and say that if they can’t get the revaluations done in a speedy manner they will rebate businesses at the mean percentage that they have agreed to discount people in Dublin. That is about 30%, on average, for the businesses that they have revalued in the city.”

HARD HIT HOTELIERS Listowel, Tralee and Killarney town councils were abolished under legislation last year so the sole rateable authority in the county is Kerry County Council. “The Commisioner for Valuation sets the value on the property and the local authority sets the multiplier,”

The Malton Hotel

says Conor Hennigan. “Our multiplier was lower so we were brought up to the Kerry Co Council rate when the three town councils were abolished. We went through a process of equalisation and harmonisation and that resulted in a new multiplier, a 13% rate increase, which will commence in 2016 for the next seven years. At the moment we pay 200,000 for the hotel every year, which is what we paid during the recession. Rates are a considerable cost for our business. We didn’t experience an increase during the recession but we didn’t see a decrease either and our business dropped during the recession so it has been a tough couple of years.”

Liam Griffin employs 400 people across his three hotels - Monart Destination Spa, the Ferrycarrig Hotel and Hotel Kilkenny.

“The rates have had a massive impact on our business,” he says. “When the really bad times hit rates were the largest single cost. Between our three properties we pay 556,000 a year and that is a massive amount of cashflow for us. The government needs to get the revaluations done and if they can’t why should some hoteliers have to continue to pay exorbitant prices while the rates are reduced for others? Also, where is the rebate for a small business that may have overpaid its rates during the recession when they had no cashflow? In 2001 they said they would review every rateable valuation in 10 years. They have only done six and have now extended it out to 2020. How many hoteliers have gone out of business since 2001 and how many more will go out of business while we wait for some equity to be introduced into the system?”

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PROFILE

CAPITAL CONFIDENCE

FOLLOWING THE NAMING OF THE GUINNESS STOREHOUSE AND THE NATIONAL GALLERY OF IRELAND AS THE COUNTRY’S MOST POPULAR VISITOR ATTRACTIONS, FÁILTE IRELAND RECENTLY ANNOUNCED THAT IT HAS HELPED TO SECURE MORE THAN 27M WORTH OF FUTURE BUSINESS EVENTS FOR DUBLIN SO FAR THIS YEAR. TOP 10 FEE-CHARGING ATTRACTIONS 2014 Name of Attraction

County

2014

Guinness Storehouse

Dublin

1,269,371

Cliffs of Moher Visitor Experience

Clare

1,080,501

Dublin Zoo

Dublin

1,076,876

National Aquatic Centre

Dublin

931,074

Book of Kells

Dublin

650,476

St Patrick’s Cathedral

Dublin

457,277

Tayto Park

Meath

450,000

Fota Wildlife Park

Cork

438,000

Blarney Castle

Cork

390,000

Rock of Cashel

Tipperary

372,503

TOP 10 FREE ATTRACTIONS 2014

F

áilte Ireland have published their annual list of Ireland’s top visitor attractions with the Guinness Storehouse once again a top choice for visitors coming to Ireland on holiday.

Last year, the Guinness Storehouse welcomed over 1.2 million visitors - an increase of over 100,000 over the previous year’s performance. Among the nation’s fee-paying attractions, the Storehouse was followed closely by the Cliffs of Moher Visitor Experience and Dublin Zoo which both registered just over a million paying visitors in 2014.

Among Ireland’s ‘free to enter’ attractions, the National Gallery of Ireland continued to lead the way, but there was also a significant new entry to the top ten free attractions last year with Doneraile Wildlife Park entering the listing at number three, thanks to the

In association with

interest of 460,000 visitors during 2014. Also recording significant growth in numbers, the National Museum of Ireland – Archaeology (up by almost 10%) and the Science Gallery at Trinity College (growth of 5%) performed strongly as well.

“Tourism is on track to enjoy what could be a record year in terms of activity and visitors in 2015,” says Fáilte Ireland CEO Shaun Quinn. “With that in mind, we would expect the attendance numbers for most attractions to rise even further. Fáilte Ireland invested quite heavily in our tourism infrastructure in recent years to ensure that Ireland remained an appealing destination, despite the downturn. Now that tourism is on the rise again, Ireland and its strong collection of attractions are perfectly poised to welcome and cater for ever greater numbers.”

Name of Attraction

County

2014

The National Gallery of Ireland

Dublin

1,269,371

National Botanic Gardens

Clare

1,080,501

Doneraile Wildlife Park

Dublin

1,076,876

National Museum of Ireland

Dublin

931,074

Science Gallery

Dublin

650,476

Farmleigh

Dublin

457,277

Newbridge Silverware Museum

Meath

450,000

Irish Museum of Modern Art

Cork

438,000

Chester Beatty Library

Cork

390,000

Natural History Museum

Tipperary

372,503

To view the full list of attractions visit www.failteireland.ie

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Commercial

PROFILE

OVER 27M WORTH OF

BUSINESS FOR DUBLIN

M

ore than 50 international events, totalling more than 20,000 international delegates and worth in excess of 27m to the Irish economy, has been won for Ireland so far this year with the assistance of Fáilte Ireland’s Business Tourism Team. These events are scheduled to take place between 2016 and 2019 and are made up of international conferences, corporate meetings and incentive travel.

Among the business recently won for Dublin are: the Social

Media and Critical Care (SMACC) Conference, which will attract 2,000 delegates and take place in the CCD in June 2016, the Network for the Advancement of Transfusion Alternatives (NATA) Annual Symposium, which will take place in the RDS next year bringing with it 700 delegates; the International Air Transport Association (IATA) AGM, which is also scheduled for June 2016 in the RDS, attracting 1,200 delegates; and the 10th Congress of European Violence in Clinical Psychiatry, which will take place from October

US GOLF MEDIA PLAY

WILD ATLANTIC WAY

E

leven influential golf writers, broadcasters and online media from the US, with a combined audience reach of almost 90 million, arrived in Ireland recently to play some of the key golf courses along the Wild Atlantic Way. The visiting media were part of a visit, hosted and supported by Fáilte Ireland, who designed an itinerary to showcase the top golf courses on the Wild Atlantic Way. The week-long visit created an opportunity for the US media to experience first-hand a diverse range of courses in Donegal, from the challenging Glashedy Links Course at Ballyliffin Golf Club to the more informal and relaxing Portsalon Golf Club, as well as the Sandy Hills course at Rosapenna.

26th to 28th 2017 at the Crowne Plaza, Santry, catering for 550 delegates.

“The average business traveller tends to spend two or three times as much as a holidaymaker, thereby making this sector a lucrative market to target,” says Miriam Kennedy, Head of Business Tourism with Fáilte Ireland. “As well as providing an important revenue source for many hotels and venues in Dublin, and across Ireland who cater for such large events, this activity sustains and grows tourism businesses throughout the year

and, particularly, outside the summer season”.

Fáilte Ireland also announced that they have revamped the Dublin Convention Bureau website. The new responsive design means that all content can be accessed easily on multiple devices. The site also hosts a number of new features including a new live chat function, a range of planning toolkits, and a new blog which will focus on key business tourism themes.

For further information, visit www.dublinconventionbureau.com

FACEBOOK PAGE INFLUENCES

OVER 1 MILLION

A

s they hit the 100,000 mark last month, Fáilte Ireland shared a new video thanking their Facebook fans for being part of the Discover Ireland community and for sharing their stories and highlights of all there is to see and do in Ireland. The popularity of the domestic market’s Facebook page can be attributed in particular to the current Discover Ireland campaign (#thisisLIVING) which resulted in a tripling of Facebook fans since the campaign launched in May 2014. Furthermore, recent Fáilte Ireland research indicates that more than one million people have taken some action towards booking a holiday in Ireland as a result of seeing the campaign in 2015.

In association with

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LOCAL HEROES

A FOOD PRODUCER’S

PARADISE ISLAND

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LOCAL HEROES

Food is fast becoming the star attraction in Ireland’s tourism product mix. This month Maev Martin talks to some of Achill Island’s most reputable artisan food producers who are carving out a national profile for themselves, as well as supplying to some of the country’s top chefs.

Achill Mountain Lamb

M

artina Calvey is proud of her family’s farming and food producing traditions.

Calvey’s Achill Mountain Lamb received quite a bit of national media coverage in recent weeks when their new season Achill Mountain Lamb was launched by MEP Mairead McGuinness at a ceremony on July 4th in Keel on Achill Island. However, the family is in its seventh generation of farming on Achill Island and they have been butchers with their own on-farm abbatoir since 1962.

A UNIQUE PRODUCT At the launch event the female butcher of the family, Gráinne Calvey, presided over the dishes prepared by Gary O’Hanlon of Viewmount House in Longford and RTE’s The Restaurant. “ Achill Mountain Lamb is 100% traceable to Calvey’s,” says Martina. “Our lamb is mountain lamb and that makes it very different to any other product that is available. It is a much higher quality product than regular lamb as the lambs are raised in tandem with nature and the environment. The way the lambs are raised and the way they are brought in, slaughtered, rested for the optimum hanging period, and craft butchered is unique. The traditional, artisan skills that we employ ensure that the lamb is the very best quality available.

The word Achill Achill Mountain Lamb Shank is not a general descriptor of lamb from Achill – it is a registered trade mark owned by Calvey’s and identifies exclusively lamb products from Calvey’s.

To identify any other lamb not sourced from Calvey’s using our registered trade mark, Achill, infringes Calvey’s registered trade mark and misleads the public. We aren’t in this business to make a quick buck. For us, it is a way of life and we extend an open invitation to chefs, restaurateurs and hoteliers anywhere in

the country to come and see us on the farm, in the abbatoir and in our butchers shop. We can supply full carcass but we are master butchers so we can also supply bespoke to the chef ’s requirements and talk it through with them. Any chefs that have visited have been touched by the genuine and hands-on approach of our operation. We don’t vacuum pack or put any additives or preservatives in our meat – it is gifted by nature, flavoured by Achill and crafted by Calveys.”

The farm is 20,000 hectares of unfenced Achill Island terrain and the sheeps and lamb are free to roam on the variety of heathers, wild flowers and herbs. “We also have the seaside grasses and salty seaweeds so the sheep that are indigenous to Achill, the Mayo Blackface Mountain breed, are a very hardy breed,” says Martina. “They don’t survive here, they thrive here. Mountain lamb lambs in late April. Our abbatoir in Keel is the only abbatoir in Achill and it is a very short journey. There is no stress for the lamb and there is no mad rush to deal with a specific number of lambs. The slow pace and the humane approach ensures that when the meat is being hung the biochemistry in the muscles of the lamb is right and that is very important to us. Everything in the abbatoir is done by hand right down to removing the pelt, and the evisceration and separation and that is all part and parcel of the quality of the meat at the end of the process. And that process is fully EU compliant.”

HIGH PROFILE ENDORSEMENTS Achill Mountain Lamb has been endorsed by a host of well known and respected chefs including Darina Allen and Myrtle Allen (who was the first person to champion the lamb and introduced it to Eurotoques many years ago), Clodagh McKenna, and Neven Maguire. The lamb has also featured in a number of TV programmes with chef Simon Lamont and in Kevin Dundon’s latest TV series, and chef Gary O’Hanlon made a St Patrick’s Day Irish stew with it on RTE. Calvey’s are currently being filmed for a new series featuring top producers along the Wild Atlantic Way. “RTE Radio 1’s CountryWide

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LOCAL HEROES

THE WAY THE LAMBS ARE RAISED AND THE WAY THEY ARE BROUGHT IN, SLAUGHTERED AND BUTCHERED IS UNIQUE. THE TRADITIONAL, ARTISAN SKILLS THAT WE EMPLOY ENSURE THAT THE LAMB IS THE VERY BEST QUALITY AVAILABLE. programme interviewed my family recently and that publicity generated a lot of business for us,” says Martina. “Gay Byrne, Mary Robinson and Enda Kenny love our lamb as does Mairead McGuinness, who had been eating it long before she performed the launch for us.”

SUPPLYING THE TRADE Calvey’s supply their lamb to hotels and restaurants nationwide in the 32 counties, including local traders in Achill and businesses in Castlebar and Westport. “Some of our trade customers include Ashford Castle’s Philippe Farineau, Viewmount House in Longford where Gary O’Hanlon is Head Chef, Hayfield Manor in Cork, Ard Bia, Basilico, Dela, Kai and Mulberrys restaurants in Galway, as well as specialist delicatessen Morton’s of Galway and The Ardilaun Hotel where David O’Donnell is really keen on provenance and authenticity. We like to partner with people who value provenance and respect the integrity of the product as well as the artisan values and the story behind the product. We also supply to the Mount Falcon Hotel, Belleek Castle and the Ice House Hotel in Ballina, the Strand Hotel in Limerick, Mount Juliet Hotel in Kilkenny and The Merrion Hotel in Dublin. We have had lots of enquiries from other hotels and restaurants that want to come on board. Pat McLoughlin Butchers is our exclusive sole agent for chefs around Dublin and offers chefs a ‘to your door delivery’ of Achill Mountain Lamb. We are working with Pat to ensure that our lamb is being served in key establishments in the capital.”

CLARE ISLAND ORGANIC SALMON Gerard and Julie Hassett of Keem Bay Fish Products started smoking Wild Atlantic Salmon, as well as mackerel, herring, cod and pollock, in 1985 in their smokehouse based in Pollagh, Achill Island. Clare Island Organic is the premium product in their range, which also includes Oak-Roasted BBQ Salmon. “The uniqueness of our product comes from the fact that we only use West of Ireland organic salmon,” says Julie Hassett. “We then hand fillet, smoke

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and hand slice our product. We only use oak and salt in the recipe/ process and we have perfected this Keem Bay Fish Products approach over the last 30 years. This applies to our smoked salmon and our oak roasted salmon. Our product is on the menu of 10 different premises in Achill, including Achill Cliff House, The Bervie Hotel, Grays guesthouse in Dugort, Mastersons Bar and Restaurant, The Cottage Restaurant, Achill Sound Hotel, Ostan Oilann Acla, The Village Bakery and Ferndale B&B. We also supply hotels and restaurants in Newport and Westport.

Keem Bay Fish Products has developed from a cottage industry supplying locally to a successful agri-fisheries business supplying international customers. The Chalet Seafood Restaurant in Keel has been in the family since 1963 and all of our products are available on our menus.” Keem Bay Fish Products recently became part of the Gourmet Greenway, a showcase of the artisan food being produced in Mulranny, Newport, Westport and Achill.

CLEW BAY COOKIES Another Achill Island food business, but one that only launched recently, is Clew Bay Cookies who produce dessert cookie dough.

The product was launched at the Museum of Country Life festival in Castlebar in May. Like Martina and Julie, Lisa McCann emphasises the uniqueness of her product.

“We offer a unique flavour – our cookies are made with Irish butter and Belgian chocolate. I was at Tourmakeady food festival recently and we sold out in a matter of hours – we arrived at midday and I had to pack up our stall at 3.30pm. When people taste one of our cookies they come back

Clew Bay Cookies

and buy them by the half dozen.”

Lisa works with fellow artisan food producer Martina Calvey to promote the local producers on Achill Island who are supplying authentic and artisan food to the trade. “We have printed brochures which we will be distributing to as many hotels in Ireland as we can because the hotel sector is where we want our business to go,” she says. “With our product you buy a box of 240 frozen cookie dough pieces and you break and bake them. We want people to purchase our cookie dough so they can bake fresh homemade cookies on demand. This would be a great product for the hotel industry as a lot of hotels run kiddie clubs during the summer and they also offer afternoon tea and our product is ideal for that.” Clew Bay Cookies is active on Twitter. “Belleek Castle in Ballina and Ashford Castle in Cong are following us at the moment,” says Lisa. “We are at 485 followers and we only launched a few months ago. Belleek Castle posted a tweet saying they wanted to hit 500 followers and they challenged us to a race so we had a bit of a race and we reached 500 by the Saturday evening. We then encouraged everyone in Mayo to help Belleek Castle get to the finish line by Sunday night and they reached it on the Sunday evening! So it is all about networking in the local community, in Mayo, and further afield, if we can.”

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FOCUS ON FOOD

BURREN HONOURED AS

EDEN CHAMP

The Burren Food Trail is the Irish winner of the 2015 EDEN Award for developing a tourism offering based on their local gastronomy.

T

he EDEN (European Destination of Excellence) award was officially presented by the Minister of State for Tourism and Sport, Michael Ring, at a recent ceremony in the Doolin Hotel, Doolin, Co Clare. This prestigious EU-wide EDEN competition, which is themed differently every two years, is designed to encourage and promote a more sustainable form of tourism development and The Burren Food Trail was one of four destinations shortlisted under this year’s Tourism and Local Gastronomy theme. The three runner-up destinations were Cong Food Village, Mayo; the ‘Wild Atlantic Way So Sligo Food Trail’; and the West Waterford region.

Fáilte Ireland manages the EDEN competition each year. “This year’s theme focused on small, emerging, non-traditional destinations located off the beaten track that offered an authentic food experience,” says John Mulcahy, Head of Food and Hospitality for Fáilte Ireland. “This is something Ireland has in abundance, which made for a close and fiercely competitive competition. Ireland has some of the best raw ingredients in the world and is now excelling as a food destination because growers, producers, retailers and chefs all work together to promote their destination and produce wonderful locally sourced cuisine for visitors.

The importance of the place, as well

From Farm to Fork (l-r): Donal Monaghan, Gleninagh Lamb, Gleninagh; Neil Hawes, Neil Hawes Craft Butcher, Lisdoonvarna; Vivian Kelly, Head Chef, Kieran’s Kitchen @ The Roadside Tavern, Lisdoonvarna; and Kieran O’Halloran, Restaurateur, Kieran’s Kitchen @ The Roadside Tavern.

THE IMPORTANCE OF THE PLACE, AS WELL AS WHAT IS ON THE PLATE, IS WHAT DISTINGUISHES IRELAND FROM OTHER CULINARY DESTINATIONS.

as what is on the plate, is what distinguishes Ireland from other culinary destinations.”

Tina O’Dwyer, Co-Ordinator of the Burren Food Trails, said that businesses in the Burren have invested significantly in elevating their standards of sustainable tourism practice. “We are particularly gratified that the Code of Practice adopted by the Burren Food Trail members was a key factor in creating an awardwinning local tourism gastronomy initiative,” she said. “What really distinguishes this destination, however, is the relationship between the Burren Food Trail and the wider tourism offering in the Geopark region. Through the Burren Ecotourism Network, food is integrated with outdoor activity and adventure, visitor centres and accommodation.

It’s a truly integrated local gastronomy experience.” The

Burren Food Trail was chosen as the winning destination following on-site assessments by a panel of expert adjudicators. During the adjudication The Burren Food Trail demonstrated a clear respect for the environment and the promotion of sustainable local products, along with evidence of a robust recommendation system which ensures that tourist business stays in the area, rather than passing through. Recognition and promotion of the ‘pasture practice’ unique to the Burren and how that aids the production of endogenous ingredients in gastronomy such as salads, fish, potatoes and foraging was also observed by the adjudication team, as was the range, availability and accessibility of food-related activities and experiences which included bike safaris, picnics, foraging, the Burren brewery and the Burren fish smokers.

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INNOVATION

T

his summer, The Merchant Hotel will launch its new water menu, with an exclusive range of 13 bottled waters. The handpicked selection has been curated to include some of the world’s purest waters, with bottles originating from 10 countries, including Italy, Iceland, Finland, the Faroe Islands and Fiji. Prices on the new water menu start from £4.95 and go right up to £26.45 per bottle, with a description of the water and its mineral content guiding guests through the options available. The Merchant has also appointed two new water butlers that can help guests choose the water that is right for their palate, explaining the unique benefits, tastes and attributes of the different brands, many of which can be rarely found in the UK and Ireland.

“Just like wine, the location where water is produced will impact on its taste and flavour,” says Gavin Carroll, General Manager of The Merchant Hotel.

“While experts can differentiate between the mineral content and PH balance of different types of water, discerning consumers are also increasingly demanding a wider choice of waters.The ethos behind the new water menu is to allow our guests to have the chance and choice to curate their own bespoke food and beverage experience. Our water butlers can help customers decide on the type of water that will best complement the food and wine they choose to enable them to experience the perfect taste journey. The brands featured on our new menu are some of the world’s best and have been sourced from a range of global locations, including glaciers, tropical islands and mountains.

Of course, we know these luxury waters won’t be to everyone’s taste and the new menu will be offered as an additional option to our current water menu that includes local Irish brands. And for those that don’t want to splash out on water, we can still offer a glass of ‘Belfast water’ free of charge.”

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MERCHANT LAUNCHES IRELAND’S

FIRST WATER MENU

It has been home to the world’s most expensive cocktail and the world’s oldest Old Fashioned, and now Belfast’s Merchant Hotel is breaking the mould yet again with the launch of Ireland’s first dedicated water menu.

Justin Moore, newlyappointed Water Butler, joins Marco Marro, The Merchant Hotel’s Food and Beverage Manager, at the launch of the five-star hotel’s new water menu.

Iceberg, Still, £26.45/ 37 per bottle, has the lowest mineral content of any bottled water, resulting in a smooth and neutral taste.

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FOOD IS MORE

THE CHEF’S TABLE

THAN JUST A FUEL SOURCE

Food on The Edge is a coming together of top international chefs and food leaders for a two-day food symposium in Galway on October 19th and 20th.

A

s reported in the July issue of Hotel & Catering Review, over 40 of the best international chefs and 350 attendees will gather for talks, presentations, networking, entertainment and knowledge sharing. This month we talk to chefs Connie de Sousa and John Jackson, as well as to Matt Orlando and Phil Howard, about the topics that they will be discussing at the Galway event.

Described as one of Australia’s best chefs, Phil Wood is Head Chef at Rockpool on George in Sydney.

Heading a team of over 15 chefs at the multi-award winning institution, Phil is one of the country’s most exciting chefs. He oversaw the return to Rockpool on George’s hatted glory when the restaurant received three hats in the Phil Wood Sydney Morning Herald’s Good Food Guide last year after a long absence. “I’m really excited to be involved in something new and something unique,” he says. “I can’t wait to get to Galway and learn a little about the history of such a significant place but I am also really excited to hopefully contribute ideas to the symposium

on how food culture can continue to evolve.

I would like to discuss the important rise of Soylent and the danger that we could one day become a society of have and have not when it comes to eating real food, when this basic necessity shouldn’t come with this question attached.” Soylent is a powdered meal replacement product, advertised as a ‘staple meal’. Its creators state that Soylent meets all nutritional requirements for an average adult. It was first created and tested by software engineer Rob Rhinehart as a self-experiment in nutrition and was then developed into the first product line of the company Rosa Labs, who currently markets and sells the formulation. Rosa Labs states that the current formulation is based on recommendations of the Institute of Medicine and that Soylent meets the current Food and Drug Administration requirements to be sold as a food.

Like the Food on the Edge event’s creator, JP McMahon, Phil is also keen to convince consumers that the pleasures of the table are about more than just providing our body with a fuel source. Turning to the chef side of the equation, Matt Orlando, chef/owner of Amass in Copenhagen, says that “as a group of professionals, we are not just responsible in word but through our actions because that is what will influence future chefs in our industry.” Matt started his cooking career in San Diego, California, at the age of 15 and worked his way up through the ranks of restaurants, working at numerous Michelin starred establishments, including Le Manoir aux Quat’ Saisons, The Fat Duck, Per Se and, most recently, at Noma as its first Chef de Cuisine. After a two-and-a-half year tenure, Matt resigned his position to fulfil his dream of opening his own dining establishment. Adhering to the New Nordic philosophy, the menu revolves around products in their prime, some of which are grown in the backyard and are visible from the giant windows of his restaurant.

Matt Orlando

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THE CHEF’S TABLE

FOOD ON THE

EDGE GALWAY , IREL AND

·

OCTOBER 2015

TICKET STRUCTURE & STUDENT DISCOUNT

Each speaker at the Food on the Edge symposium will present for 15 minutes on the topic ‘The Future of Food’. The ticket price includes access to all of the talks, lunch and entertainment. The two-day ticket also includes entry to the ‘Over the Edge’ closing party and dinner.

• Two Day Registration: a350.00 • One Day Registration: a190.00 • Over the Edge: a60 • Student Discount: Two Day • Registration: a300.00 - Vaild Student ID required at registration

Connie DeSousa and John Jackson are in their fourth year of operation as co-owners and co-executive chefs of Charcut Roast House in Calgary, Alberta.

Connie DeSousa is one of Canada’s top chefs, having starred as a finalist in the Food Network culinary competition and as a Tourism Calgary Culinary Ambassador.

She is known for her stand-out butchery John Jackson & Connie DeSousa skills. John Jackson brought San Franciscothe Edge. “Canada is unique in the vastness style collaboration to the chef community in of its geography and natural resources,” says Calgary, putting his competitive bent aside to Connnie. “It is the second largest country pull the profession and the city ahead through informal gatherings to share ideas and raise in the world, with incredible and unique funds for worthy local causes. He is a powerful seafood on the east and west coast, grains and voice with civic, business and hospitality livestock in central Canada, as well as wild organisations, advocating for community game and wild foraging from coast to coast. In through food. Canada and what it has to offer addition, it is the most multi-cultural country will be the focus of the duo’s talk at Food on in the world.”

Organics…

Naturally Good For Business

BEECHLAWN ORGANIC FARM

Home grown salads and vegetables Padraig Fahy Tel: 086 179 9007

Trade enquiries: info@beechlawnfarm.org www. beechlawnfarm.org

THE LITTLE MILK COMPANY Conor Mulhall Tel: 058 68 555

Trade enquiries: info@thelittlemilkcompany.ie www.thelittlemilkcompany.ie

KINVARA SMOKED SALMON

Irish Organic Smoked Salmon Deirdre Heffernan Tel: 091 637489

Trade enquiries: info@kinvarasmokedsalmon.com www.kinvarasmokedsalmon.com

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Purple

patch

Beechlawn Organic Farm’s intensely flavoured organic vegetables bring jewel hues and the season’s vibrancy to your dishes.

A

#INGREDIENT

skilled chef knows that quality vegetables can shine as the star ingredient or add a flourish of finesse to finish a dish. Locally sourced, seasonal vegetables in peak condition are the key to culinary success, and we are lucky to have some great growers in this country like Beechlawn Organic Farm in Ballinasloe, Co Galway. This family-run organic farm, started in 2001 on one acre selling direct through a box scheme, now has 24 acres producing 40 varieties of organic vegetables, adding retailers and restaurants to their client list.

BEECHLAWN ORGANIC FARM BEETROOT Yellow and purple varieties, as well as the pretty pink candy-striped Chioggia, which is perfect to brighten up any plate, are available almost year-round.

TIP: The earthy-sweet flavour pairs well with a variety of ingredients and they can be served cooked or raw. A great match for goats-cheese in salads or tartlets, or purée cooked beetroot with garlic, sea salt, olive oil and cumin.

BEECHLAWN ORGANIC FARM PURPLE SPROUTING BROCCOLI Beechlawn Organic Farm’s Purple Sprouting Broccoli is available from July to November and again in spring and it has graced the menus of some of Ireland’s top restaurants.

TIP: Treat similarly to asparagus and steam or blanch

lightly then dress with good oil and salt or lemon butter. The delicate, herbal flavour is perfect with white fish or salmon.

BEECHLAWN ORGANIC FARM KALE Renowned for its health benefits, Beechlawn grow curly, red and dark varieties, providing year-round availability.

TIP: Steamed curly kale is a great accompaniment

to fish or meat. Sweat red kale with white onion then add crumbled feta to fill vegetarian filo parcels. Sautée dark kale in a little oil with garlic, anchovies and chili flakes - serve with orecchiette.

BEECHLAWN ORGANIC FARM CABBAGE The familiar Irish staple can be used to create stunning side dishes.

TIP: Cabbage pairs best with salted or cured meats.

For further information, contact Beechlawn Organic Farm Email:

info@beechlawnfarm.org

Sautée in butter and season with salt and nigella seeds or shred and pickle with spices to make a sauerkraut or kimchi – for a more interesting accompaniment.

or call

(090) 9646713

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DOOR

KEY TO THE DOOR

KEY TO THE

Opening, Closures, Refurbs and Acquisitions

IMPERIAL RENOVATION IN CORK

NAMA PREPARING TO

SELL GRESHAM The National Asset Management Agency (Nama) is preparing to sell The Gresham Hotel in Dublin.

It has been reported that Nama expects to get in excess of 70m for the property and that a sale could go through within the coming months.

The Sunday Times reported on July 19th that the State’s bad bank had already started the process of seeking tenders for an advisor on the sales process while The Irish Independent reported earlier this year that accounts for the company behind the property, Precinct Investments, showed that it wrote back 9.8m of a 22.7m impairment it recognised in 2011. The company, whose loans are with Nama, is owned by builder Bryan Cullen.

24

HOTEL

Almost 1m has been spent upgrading and renovating the Flynn family-owned and run four-star Imperial Hotel in Cork. The hotel, which will celebrate its 200th anniversary in 2016, has undergone an extensive renovation programme in advance of its bicentenary year. So far, almost half of the 125 bedrooms have been renewed and refreshed with the remaining rooms to be revamped in winter 2015 and spring 2016. There is also a new gym, the Escape Gym, which has been built for resident’s use only, and ‘76 On The Mall’ is a new bar and food outlet located off the lobby where the old South’s Bar used to be.

DESIGN TRANSFORMATION AT CITYWEST The Kingswood Hotel Citywest, which was recently credited with four stars, has redesigned its 129 guest rooms and public spaces as part of an extensive refurbishment programme at the property over the past six months. This follows the purchase of the hotel

by McGettigans in December 2014. The new guest rooms have been designed with the corporate traveller in mind. The New Kingswood restaurant with new menus offers contemporary seasonal fare and McGettigan’s Cookhouse & Bar will be opening its doors in October in the former Kingswood House, which is adjacent to the Kingswood Hotel. This space will feature a McGettigan’s Cookhouse & Bar, a large separate function room, sub event spaces, and three outdoor decking areas.

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07/08/2015 12:52

Move

ON THE MOVE

On the

New Appointments, Promotions and Recruitment

MARTIN MANGAN

STEFAN MATZ

EOGHAN O’MARA WALSH

NEW POSITION PRESIDENT

NEW POSITION EXECUTIVE HEAD CHEF

NEW POSITION CHIEF EXECUTIVE

EMPLOYER IRISH HOSPITALITY INSTITUTE

EMPLOYER DELPHI ADVENTURE RESORT & SPA

EMPLOYER IRISH TOURIST INDUSTRY CONFEDERATION

Martin Mangan MIHI, General Manger at The Conrad Hotel in Dublin, has been appointed President of the Irish Hospitality Institute (IHI) for the coming two years (2015 to 2017). During his time in office, Martin will oversee the IHI’s 50th anniversary celebrations in 2016. During his term as President Martin will focus on what he sees as the key strategic priorities of the institute networking, recognition, mentoring and continuous professional development, as well as the roll-out of the new online transition year programme Tourism Insight, which is aimed at showcasing the job opportunities within the industry.

Delphi Adventure Resort & Spa has appointed Stefan Matz as Executive Head Chef.

Stefan established his reputation in Connemara in the 1990s when he ran Erriseask House Hotel at Ballyconneely with his brother Christian and he has been delighting diners at Ashford Castle for the past 11 years.

Since their arrival in February 2015, Stefan and front of house manager Warren McElhone have focused their attention on the main hotel restaurant in combining what was previously the bar and dining room on the first floor. Now renamed The 814 Brasserie, it is a casual restaurant with an à la carte menu offering favourites from the locality.

The Irish Tourist Industry Confederation (ITIC) has announced the appointment of Eoghan O’Mara Walsh as Chief Executive. Eoghan has a distinguished career in tourism having previously been Managing Director of O’Mara Travel Ltd and of Heritage Island Ltd, and is currently Managing Director of O’Mara Consultancy Ltd. In his earlier career he was Procurement Executive with Diageo in London and Dublin. Eoghan takes up his new position in September on the retirement of the present Chief Executive, Eamonn McKeon.

AUGUST 2015 | HOTEL

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BUSINESS MATTERS

BIG DATA IS A

BIG DEAL IN HOSPITALITY

Business intelligence through the judicious use of big data is a new phenomenon in the effective management of Irish hotels and restaurants.

But, as Dr Joseph Hegarty explains, it will become commonplace as the technology to capture, store and analyse that data is now available - and accessible.

I

nnovations in technology have dramatically improved the speed at which data is gathered and processed, and have driven down the cost of data storage. Big data, therefore, is not a singular thing, but represents a variety of opportunities for Irish hotel and restaurant organisations to improve business and drive innovation. Hospitality transactional data sets are by no means as large as an online retailer or a credit card company’s might be but, in many cases, they have started to stretch the limits of the legacy technology environment.

Reports and analysis get bogged down, and sacrifices must be made, both in the storage of data, and also in terms of the analytics that are run against it.

However, in my opinion, the biggest challenge that hospitality companies face is that useful, even critical, information is coming in an amazing variety

of new formats. These include text data from reviews, click stream from web interactions, or location data. Integrating this unstructured data into a traditional relational database is difficult, if not impossible.

Furthermore, much of the data, like tweets and location, is stale nearly as soon as it is created. If your hotel or restaurant does not have a mechanism in place for taking advantage of these fast moving data sources, business opportunities will be missed.

Many hoteliers confuse business intelligence with reporting. As a result, they keep comparing it with excel spreadsheets where data is manipulated after the fact and there is no tying back to the sources. Instead of static spreadsheets, business intelligence through big data provides data via interactive visualisations so you can slice and dice information for faster discovery, and timely, more effective decision making.

BIG DATA, THEREFORE, IS NOT A SINGULAR THING, BUT REPRESENTS A VARIETY OF OPPORTUNITIES FOR IRISH HOTEL AND RESTAURANT ORGANISATIONS TO IMPROVE BUSINESS AND DRIVE INNOVATION. 26

HOTEL

#Data Standards

Just as you have operations and service standards to ensure guest satisfaction, you also need data standards to ensure a reasonable level of business insight. Think of data as a liquid that flows into a mould and solidifies into that shape. The outlines for these moulds exist within your operational systems (PMS, CRS, POS etc.) but it is the business standards that solidify the mould. For example, in your reservation system(s) you set up rate codes, market segments, and maybe some seasonal boundaries. If you have a clearly defined purpose and convention for these you can easily extract a lot of insights about your guests, booking trends, and pricing, among other things. Of course, you may have collected data before defining your standards or you may decide to refine your standards further for better data quality. Make sure you choose a big data partner who understands your business and will work with you to extract the most out of your existing data. They will also be able to help you identify gaps in your data and improve data processes.

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Commercial

PROFILE

A REVOLUTION

By The Glass THE CORAVIN WINE ACCESS SYSTEM IS CHANGING THE WAY WINE IS ENJOYED, SERVED AND SOLD IN IRELAND.

I

n fact, the Coravin Wine Access System is proving to be a game-changer for restaurants and wine bars as it allows users to pour and enjoy wine from their favourite bottles without pulling the cork Since its launch in the Irish market in February, sales have been brisk, with Coravin now stocked in 57 on-trade and 33 off-trade outlets nationwide, a number that is continually growing as the word spreads about the potential of the device for enthusiastic consumers and trade professionals alike.

EXPANDED OFFERING Coravin makes it possible for restaurants and wine bars to offer a much broader selection of fine wines by the glass.

Now they can serve By The Glass offerings from their finest bottles and oneoffs without fear of waste and encourage guests to try iconic wines that they might not have tried otherwise. It also opens up the opportunity to create special themed nights that can run for a week or a month without the fear of the bottles spoiling, as well as the potential for new food and wine pairings. In other words, the opportunities are truly endless.

TM

CRITICALLY ACCLAIMED World-renowned wine expert Robert Parker has called Coravin “the most transformational and exciting new product for wine lovers that has been developed or invented in the last 30 plus years,” and he joins Jancis Robinson as one of the many famous wine personalities to lend their backing to the device. Irish wine experts have been similarly impressed, with Tomas Clancy of the Sunday Business Post saying that “for wine lovers,

and especially for restaurateurs, I can see it being a huge boon... this is one of the most exciting developments in wine for a decade.” Similarly, Martin Moran MW expressed his admiration for the device in the Sunday Times: “I concur with Robert M Parker Jr., who called Coravin a ‘game-changer’...It’s hard not to be seduced by the logic of it – and I, for one, have a few fine bottles at home that I’m dying to sample at last by the glass.”

INDEPENDENTLY VERIFIED Indeed, following its initial launch at which a number of

wines were tasted by using Coravin, Ireland’s top journalists were invited back three months later to re-taste the previously accessed bottles versus bottles freshly opened on the day.

The result? The blind tests undertaken by 15 of Ireland’s top wine minds unanimously confirmed that there was no discernible difference in the wines. So, after 14 years of scientific development, critical acclaim and independent reallife testing, it can be safely said that Coravin is far from being another wine gimmick and is, indeed, the ‘game-changer’ we’ve all been waiting for.

Coravin is available for RSP a299 and is exclusively distributed in the Republic of Ireland by Findlater Wine & Spirit Group.

Contact Nick Grundy at ngrundy@findlaterws.ie or call (086) 8678022 for more details.

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07/08/2015 13:18

STYLE TRENDS

Interior DESIRE

Style Tip The expert blending of textures and shades can create a sophisticated but relaxed bar and hotel environment.

‘76 On The Mall’ Imperial Hotel

Paul Haffey of Paul Haffey Design Ltd has transformed the old South’s Bar in Cork’s iconic Imperial Hotel into a new bar and food outlet called ‘76 On The Mall’.

CHAMPAGNE FLUTE

www.lsainternational.com

PILLAR LIGHT

LUSTRE TILE

52cm x 52cm www.zoffany.com

H: 40cm x W: 10cm www.davey-lighting .co.uk

QUAD LIGHT BOX

Length: 150cm www.davey-lighting.co.uk

CREMA PINTA POLISHED TILE

www.alhambra home.co.uk

EICHHOLTZ BARSTOOL

www.sweetpeaandwillow.com

28

HOTEL

Paul Haffey The brief that Co Antrim-based Paul Haffey Design received from The Imperial Hotel in Cork was to create “an elegant, classic and timeless space which is a true experience for the patron from beginning to end.”

The interior design of the space began with a new layout, removing existing balconies, exposing the existing decorative ceiling, and giving a more impressive height to the space. “I then began to incorporate material finishes which instantly exude opulence and elegance at the same time,” says Paul.

“These finishes included large polished brass display cabinets which are lined with velvet, carrera marble tiles clad onto structural columns, and deep buttoned leather furniture. I included a mixture of seating styles, ranging from booth seating to large feature chairs to give plenty of options, depending on group size or individual customer.

Feature lighting was incorporated to highlight the existing decorative ceiling, and luxury wall coverings from Harlequin and Zoffany to complete the look.”

KELBURN METAL & GLASS HURRICANE

www.one.world

SMITHFIELD WINE COOLER

www.one.world

DELTA HIGH TABLE

www.mcguigan furniture.com

STORM LANTERN

Set of two www.lsainternational.com

EGLOMISE WALLPAPER

Width: 52cm www.harlequin.uk.com

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Commercial

PROFILE

Delight Your Customers with

A Cup of Indulgence

AS THE NATION’S LEADING COFFEE BRAND, BEWLEY’S ARE CONTINUING TO INVEST IN NEW PRODUCT DEVELOPMENT TO ENSURE THAT THEIR CUSTOMERS HAVE THE BEST QUALITY PRODUCTS TO PERSISTENTLY DELIGHT CONSUMERS.

A

lthough we are all hoping for a few more sunny days this summer, Bewley’s are already preparing for the autumn and winter months and know what hot beverage products will entice customers through your door. Hot chocolate has always been an indulgent treat for consumers.

However, more recently, it has become increasingly prominent and prevalent on menus in high street cafés. The growing popularity of hot chocolate can, perhaps, be attributed to the way hot chocolate makes us feel. Research has shown that endorphins are released when hot chocolate is consumed, creating a feeling of calm and happiness.

With consumers becoming more discerning about the quality of food and beverages, Bewley’s have announced that they plan to reformulate their hot chocolate powder in the coming months. Speaking about the reasons for doing this, Carol Geary, Bewley’s Marketing Manager, commented “quality has always been at the heart of Bewley’s product development.

From our coffee beans to our tea, right through to our ancillary products, we only want consumers to experience the best of what we have to offer.

In the case of our foodservice solutions, we have to be mindful of the need to deliver cost effective, easy to prepare product formats for operators. It is mainly for these reasons that we have decided to reformulate our proprietary hot chocolate powder – Chocolait – which we plan to make available to the trade at the later end of this year.”

Hot chocolate is now being used to tap into the sweet and savoury trend, and for consumers who can’t really choose between sweet and salty, more products are appearing in the marketplace that can satisfy both moods. “For example, we have all seen how salted caramel and chocolate hit the headlines this year as chefs across the world raved about the deliciousness of the unusual combination,” says Carol. “Research also reveals that consumers are looking for

unique and memorable taste experiences when it comes to food and beverage purchases.”

Bewley’s have everything you need to promote delicious recipes like this throughout the year and can also provide dedicated training programmes to give your staff the added confidence in promoting your chosen beverages.

Contact Bewley’s today on 1850 248 484 to get your menu on trend.

HOTEL

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Driving your Bewley’s Salted Caramel Hot Chocolate

Prof its with

Below Bewley’s share their recipe for their own salted caramel hot chocolate. Try serving it in your operation today and capitalise on the trend.

Tailored Solutions

REQUIRED: • Bewley’s Chocolate powder • Salted Caramel Syrup • Milk

As market leaders and experts in our field, we continue to deliver the complete beverage solution and quality coffee and tea offering to customers throughout Ireland. At the heart of our success is our unwavering commitment to quality, our people and our creative approach to meeting the needs of our customers.

METHOD: 1. Pre-heat the glass with boiling water 2. Add 1 pump of Monin Salted Caramel Syrup to the glass 3. Add 1 scoop of Bewley’s Chocolait powder to the glass 4. Steam the milk to a silky consistency 5. High pour the milk into the glass until it reaches two thirds of the glass 6. Mix well to ensure all the chocolate is blended 7. Continue to fill the glass and then finish by low pouring

There is a genuine passion within Bewley’s to share our knowledge with our customer’s to drive profits within their operations and we have a world class training team in Ireland and the UK consisting of an Irish Latte Art Champion and World Barista Finalist to do this.

Call us today on 1850 248 484 and find out more about how your business can profit from working in partnership with Ireland’s leading hot beverage solutions provider.

Seivijus ‘Elvis’ Matiejunas

Irish Cupping Champion 2015

HOTEL

www.bewleys.com

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Commercial

PROFILE

Spick & Span

W

ith crocks going through the pot wash at 70°+, most kitchen crews think that all bugs and dangers are eliminated. But Brian Lavelle, UK & Ireland Account Manager at Cambro, says that both high and low volume pot wash areas are open to contamination from dirty hands, rodents, bugs, dust and dirty water.

However, Cambro’s Camrack 4-in-1 warewashing system is designed to eliminate risk at each stage of the pot wash.

The system offers a vast selection of racks for glasses, tumblers, plates, bowls, cutlery and kitchenware and racks are colour coded so that operators can easily identify

contents. The four-step system allows for efficient washing through thorough circulation of water and cleaning solutions and promotes quick drying.

The long-lasting polypropylene units are safe up to 93°c.

Closed outer walls prevent contamination by dirty hands and reduce the risk of breakage and injury. The third step, inventory control, allows for easy identification in up to 10 colours and bespoke content labelling can be added to the racks at this stage. Finally, step four allows for safe, sanitary transport with easy-grip handles.

The Camrack 4-in-1 system is available throughout Ireland via Cambro’s stockist Bunzl McLaughlin.

For more information, call +44 800 587 0057 or contact blavelle@cambro.com.

WIN A CAMBRO STORESAFE STARTER KIT WORTH £370 Three lucky Hotel & Catering Review readers have the opportunity to improve back of house storage and exceed health and hygiene guidelines by winning a Cambro StoreSafe starter kit worth £370. The prize consists of one Camshelving unit and 12 polypropylene Gastronorm food pans and lids. Cambro’s Camshelving Series offers a hygienic, flexible and durable option for foodservice operators, with a lifetime warranty against rust and corrosion. The innovative design, lightweight and long-lasting noncorrosive materials in Camshelving make it stronger than steel and assist with HACCP fulfilment. The Camshelving Unit comes ready-assembled and measures 610mm deep x 910mm wide x 1830mm high, with removable shelves for easy cleaning. To complement the shelving unit, the polypropylene Gastronorm food pans are ideal for both dry and cold rooms, withstanding temperatures from -40°C to 70°C. The food pans are ½ size and 150mm deep, made from a translucent polypropylene material, with smooth inner walls for easy cleaning. The matching lids are an excellent alternative to costly film wrap, ensuring the quality of food while maintaining product freshness, with an inner seal to protect against spills For your chance to win, simply email your name and company contact details to blavelle@cambro.com by Sunday, September 6th 2015. For more information about the Cambro range, visit www.cambro.com.

For further information, please contact: Brian Lavelle, UK & Ireland Account Manager at Cambro Tel: +44 800 587 0057 • Email: blavelle@cambro.com • Website: www.cambro.com

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07/08/2015 13:20

SUPPLY

LINE ESSENTIAL PRODUCT KNOWLEDGE

PENFOLDS

PRESTIGIOUS WINES Penfolds recently added the IWSC Australian Wine Producer of the Year 2014 award to their long list of accolades. Established in 1844, Penfolds is one of Australia’s oldest and most iconic wineries and is renowned for one of Australia’s most prestigious wines, Grange. In fact, the winery claims to produce Australia’s strongest portfolio across all varietals and ranges, from Rawson’s Retreat and Koonunga Hill to their more premium and critically acclaimed Bin Range.

For further details, visit www.findlaterws.ie

LSA

MALIKA GRAND CHAMPAGNE BUCKET Handmade & mouthblown, adding presence & style to special occasions.

For more details visit www.lsa-international.com

BOLLINGER

CHAMPAGNE One of the last remaining family-owned Grande Marques in Champagne, the famous Bollinger brand will once again be partnering with the world’s most famous spy, James Bond, for his latest outing in his new movie Spectre, which will be released in Ireland in October. Watch out for the moment in the film when he enjoys a glass of Bollinger, a tradition he has continued since Roger Moore sipped on a glass in 1973’s Live And Let Die.

BODEGAS TORRES

SANTA DIGNA Santa Digna is the popular premium offering from the Torres Group that is fully Fairtrade accredited, which benefits the livelihood of the grape growers who in return supply Miguel Torres with the best grapes.

According to Irish distributor Findlater Wine & Spirit Group, the range offers unbeatable quality and consistency and is the perfect complement to any wine list.The famous Torres family was the first foreign company to recognise the potential of winemaking in Chile, establishing a winery there in 1979 under the name Miguel Torres.

For further details, visit www.findlaterws.ie

For further details, visit www.findlaterws.ie

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Commercial

PROFILE

Defying Gravity IN THE DOURO VALLEY PORTUGUESE WINE HAS BEEN GAINING TRACTION IN THE IRISH MARKET IN RECENT YEARS, AS CONSUMERS ARE SEDUCED BY THE MANY INDIGENOUS GRAPE VARIETIES NATIVE TO PORTUGAL, THE INTERESTING BLENDS, AND THE FANTASTIC VALUE FOR MONEY.

T

he Douro Valley is the best known region in Portugal for wine making. Once famous for its long tradition of port making, it is fast becoming famous for its unique, quality wines. This is one of the wildest, most mountainous and rugged wine regions of Portugal, cut through in deep twists and turns by the River Douro, with vineyards defying gravity on the steep slopes along the banks of the river and its tributaries.

The Doural range from the Douro Valley is available

in Ireland from J&C Kenny, and is a shining example of the very best wines to come from Portugal. Doural Branco is a blend of Malvasia Fina, Gouveio, Rabigato, Cerceal and Folgazao. It displays an exuberant nose with fruity and floral notes. In the mouth, it reveals good, well-balanced acidity with a seductive and persistent finish. It is the perfect accompaniment to salads, fruit and fish dishes, all of the foods synonymous with sunny evenings dining al fresco beneath the fading Portuguese sunlight.

DOURAL WINES BRING A SLICE OF THE BEAUTY AND RUSTIC QUALITY OF THE PORTUGUESE COUNTRYSIDE RIGHT INTO YOUR HOME.

Doural Tinto is a unique blend of eight different Portuguese grapes, which are aged for 10 months in stainless steel vats. The wine is a deep ruby red in colour with violet hints. The vibrant nose reflects the modern and spicy style of the wine, with aromas of cherries. It is fresh and fruity on the mouth, and wellstructured with an excellent balance. This wine is best enjoyed with rustic food - red meat, cheese and roast fish.

Portuguese wine is becoming increasingly associated with excellent value for money. These affordable wines are a sample of what is becoming emblematic of the Douro Valley - affordability combined with outstanding quality.

Doural wines bring a slice of the beauty and rustic quality of the Portuguese countryside right into your home.

One sip of these wines and you will be transported to the tranquil surroundings of the Douro Valley.

For further information, please contact aoife@jckenny.ie, or: J&C Kenny, Unit 9, Oranmore Business Park, Oranmore, Co Galway Tel: 091 794308 • Fax: 091 794737 • Website: www.jckenny.ie

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Partners in Food

PROFILE

WITH TASTE VALUES

Trusted Supply Chain BARRY COFFEY, SALES DIRECTOR OF ‘WITH TASTE’, TALKS ABOUT ONE OF THEIR MOST PRESTIGIOUS CONTRACTS AND ABOUT PARTNERING WITH TRUSTED SUPPLIERS TO ADDRESS THE COMPLEXITIES OF THEIR MENUS AND VENUES. Q: How did the With Taste business come about?

A: With Taste was established in 1985 by Fran Murrin. Since then it has become one of the most respected corporate catering and banqueting companies in Ireland, renowned for restaurant standard cuisine, presentation and service. We have a proven pedigree in providing a consistently high standard of product and service when it comes to innovative food and bar service solutions based on quality and experience. This has kept our customers and clients relying on our products for almost three decades.

Q: You are providing all of the catering and fine dining at the Royal Dublin Horseshow at the RDS. Is this a longstanding contract? What does it involve?

A: Yes, the RDS is one of our long-standing contracts.

The 42-acre grounds contain 10 multi-purpose exhibition halls totalling 20,000 square metres, an 18,000-seat outdoor stadium, meeting rooms, restaurants and 2,000 car parking spaces. Our catering services at the RDS range from bespoke outdoor and indoor event catering to conferencing,

and the highlight of the calendar year at the RDS is the Discover Ireland Dublin Horse Show. This is a fiveday event where we cater for over 100,000 visitors. We create up to 54 food outlets and enrol over 600 employees for the duration of the event.

Our ethos is to provide fresh, locally-sourced, wholesome and value-sensitive dining options that enhance the customer experience.

It gives our team an opportunity

Barry Coffey (left), Sales Director, With Taste, Colm Bury, Managing Director, Keelings, and Adrian Flynn, Hospitality Manager at the RDS.

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to demonstrate their passion for food and wine.

Q: What is your vision for the business?

A: Our vision is to continue to offer our customers a comprehensive range of innovative food and bar service solutions, providing public, corporate and outdoor options to our clients and to the venues in which we operate. As a wholly-owned Irish company, we pride ourselves on combining passion for food with skill and expertise and our mission is to not only meet our client’s expectations but to exceed them.

We are devoted to using seasonal, Irish and locally sourced ingredients from specialist suppliers, rare breed farmers and artisan producers.

When it comes to serving the interests of our customers, our supply partners are our allies. Our relationships are long-standing and are based on knowledge and trust. They understand our needs and work on the complexities of our menus and our venues.

Dublin: +353 (0)1 895 5301

Wexford: +353 (0)53 9147447

Email: farmfresh@keelings.com

Cork: + 353 (0)21 4968088

Belfast: +44 2890324236

Web: www.keelings.com

07/08/2015 13:17

A QUICK CHAT

The skill set of our team and our approach to sourcing ingredients is what makes us successful.

KARL WHELAN MEAL: RAW MUSHROOM SALAD

Luna is very stylish – it has a classsic edge and that is reflected in the food – but it is also designed around the family meal. We think of ourselves as an Italian restaurant but we are not necessarily trying to adhere to classic Italian cookery.

The charcoal grill. It is just great to cook on. Anything we put on it takes on a whole other flavour.

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HOTEL

Sonicprep emits ultrasonic sound waves to extract, infuse, homogenise, emulsify, suspend, de-gas, or even rapidly create, barrel-aged flavour. You can age wines, and it is useful for cocktails and for applications in the kitchen.

We have a really good selection of oils and vinegars, and we produce our own handmade pasta with different garnishes.

Sliced raw mushrooms, lightly dressed, seasoned and garnished with artichoke purée, sliced raw artichoke, different types of pickled mushroom and a tiny bit of truffle. Even the most pedestrian of ingredients can produce something special.

INGREDIENT: CHARCOAL GRILL

WISH LIST: SONIC INFUSER EMULSIFIER

CHEF: MASSIMO BOTTURO

I like what Massimo Botturo has done in Italy and in Ireland and I’m also a fan of Adam Dunn from 777. Before I worked for the group, 777 was one of my favourite restaurants in Dublin because what they do is just phenomenal.

Hotel & Catering Review’s Jane Quinn talks to the Head Chef at Luna, the newest addition to John Farrell’s restaurant collection, which includes Dillingers, The Butcher Grill, 777 and Super Miss Sue’s.

All the main courses are meat and fish and they are cooked on our big charcoal grill, which produces a really good flavour and is another distinctive element of what we do.

CATERING REVIEW | AUGUST 2015

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