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FEBRUARY 2015

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CONTENTS

EDITOR’S VIEW

NEWS & VIEWS

ON THE MOVE New Appointments, Promotions and Recruitment

RECRUITMENT Noel Expands with New Office Opening COMPETITION ALERT! To celebrate their new headquarters, Noel Recruitment is running a fantastic competition to win three great prizes. See Page 15 for further information. More details will be announced in the March issue of Hotel & Catering Review.

COVER STORY

NEW FOODSERVICE BRANDS FOR 2015 Flanagan’s Foods reveals its extensive new foodservice range for the Irish hotel and catering industry this year.

INNOVATION BEST BRANDING FOR WILD ATLANTIC WEST Maev Martin talks to International Development Manager Karl de Lacy about Best Western International’s unique partnership with Harley Davidson.

FOOD TOURISM YOUR COUNTRY NEEDS YOU...TO FLY THE FLAG OVERSEAS

The Irish food industry is looking for 30 ambitious professionals to participate in a programme with the potential to deliver in excess of €20m in sales for Irish food companies.

24 EXHIBITION PREVIEW Some of the biggest names in the food service business will be exhibiting at the three-day Catex 2015 show in the RDS, Dublin, from February 17th to 19th. And the country’s most promising talent in the food service industry are set to take part in a host of exciting industry competitions at the 50th anniversary event. 37

FIVE MINUTES WITH Tom Flavin, Executive Chef at Limerick Strand Hotel and winner of Best Chef Limerick at the 2013 Irish Restaurant Awards.

KEY TO THE DOOR Openings, Closures, Refurbishments & Acquisitions.

WINE J&C Kenny’s World of Wine & Spirits: Chilean wines have achieved major success in Ireland in recent years, and one of J & C Kenny’s most popular Chilean brands comes from a family-owned vineyard in the Maipo Valley.

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EDITOR’S VIEW

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

espite the upturn in the fortunes of the hotel and catering industries over the past couple of years, a study published on January 23rd shows that the hospitality sector is less upbeat about the future than many other sectors of Irish industry. According to the inaugural Magnet Regional Business Barometer (MRBB), SMEs in the hotel, restaurant and bar sector are less confident about the future than other sectors. The inaugural study was carried out by Amárach Research on behalf of cloud telecoms provider Magnet and covered over 600 SMEs across the Republic of Ireland. It revealed that 47% of small firms in hospitality feel that the year ahead will be positive, with 23% believing it will be negative. Firms in manufacturing and non-financial services were the most upbeat about the future, at 74% and 70% respectively. SMEs in retail (59%) and construction (50%) were less optimistic. However, two thirds of SMEs in hospitality are likely to invest in IT infrastructure this year - more than any other sector - but only three per cent of hotels, restaurants and bar operators feel the Government is doing enough for them, compared to 11% of SMEs generally. One in eight plan to open a new premises in the next 12 months but companies of five staff and under are less confident. Surprisingly, the survey revealed that businesses in the Mid-West - Limerick, Clare, North Tipperary - are most confident about the future, followed by those in Dublin, at 73% and 67% respectively. By contrast, only 57% of firms in the Cork/Kerry area and 60% in the Border counties said they were looking forward to 2015 with optimism. However, despite the mixed responses from the business barometer survey, there appears to be a definite upsurge in demand for staff across all of the skill areas and at all levels within the industry. Some recruitment agencies that specialise in recruiting personnel for the hospitality sector are reporting that 2014 was the first year since 2008 that they experienced growth in recruitment. Employers are taking on extra staff, they are increasing the salaries on offer, and the number of vacancies is growing organically. In fact, the anecdotal evidence suggests that, based on their experiences during 2014, many hospitality businesses will be embarking on their recruitment campaigns earlier than they did last year to ensure that they have the staff numbers that they require to cater for increasing demand. Hoteliers and contract caterers are looking for people with a mix of Irish and international experience so the challenge is to bring back the trained personnel who went abroad in 2008 and let them know that we now have the jobs here in Ireland. With this in mind, one of the biggest challenges that the industry is likely to face in the years ahead is employee retention. Hotel and catering businesses must plan ahead and reward those employees who are contributing to an operation’s bottom line. The minimum wage is likely to be a huge issue in 2015 and beyond. Employers need to differentiate between entry level staff and those who are with them a year or two but are still on €8.65 an hour because those people will move onto other businesses - or other industries - if they aren’t properly rewarded.

“Hoteliers and contract caterers are looking for people with a mix of Irish and international experience so the challenge is to bring back the trained personnel who went abroad in 2008 and let them know that we now have the jobs here in Ireland. “

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EDITOR: Maev Martin EDITORIAL & PRODUCTION MANAGER: Mary Connaughton CREATIVE DIRECTOR: Jane Matthews DESIGN: Antoinette Sinclair, Colm McDermott ADVERTISING DESIGN: Colm McDermott COVER IMAGE: Courtesy of Flanagan’s Foods STOCK PHOTOGRAPHY: Thinkstock.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 2014. 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.

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NEWS & VIEWS

NEWS & VIEWS KERRY HOTELS RE-LAUNCH WEDDING PORTAL

WEDDINGS IN KERRY, AN ON LINE PORTAL COMPRISING 11 KERRY HOTELS AND OVER 30 KERRY-BASED WEDDING SUPPLIERS, was re-launched at a photo call at Ladies View, Killarney, Co Kerry on November 27th. The re-designed website, www.weddingsinkerry.com offers anyone planning a wedding, from anywhere in Ireland or globally, everything they need at the click of a button. The website also promotes Kerry as Irelandâ&#x20AC;&#x2122;s premier destination for weddings, giving extensive information on locations, tourist attractions, sporting activities and things to do for the couple and their family and friends. The initiative, which was originally

launched over five years ago, is organised and co-ordinated by a committee from the 11 member hotels and chaired by Rory Oâ&#x20AC;&#x2122;Sullivan, General Manager of Ballyseede Castle Hotel in Tralee. New members and suppliers are welcome. Email info@weddingsinkerry.com The new website was created by Kingdom Media. The 11 hotel venue members are Ballygarry House Hotel, Ballyseede Castle Hotel, Fels Point Hotel in Tralee; Dingle Skellig Hotel; the Aghadoe Heights Hotel, The Brehon, The Dromhall Hotel, The Malton Hotel and Castlerosse Hotel in Killarney, the Kenmare Bay Hotel, Kenmare and the Sneem Hotel in Sneem.

At the launch in Ladies View, Killarney are front (models) Genevieve Keane and Sean McCarthy and (back from left) Miriam Ferriter, Ballygarry House Hotel, Mark Bowe, The Castlerosse Hotel, Sue Ryan, The Dromhall Hotel and Sile Reilly, Kenmare Bay Hotel.

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NEWS & VIEWS

RUGBY STAR

CHRISTENS SALT GROTTO AT MONART A NEW NATURAL ALPINE SALT GROTTO, WHICH FEATURES A MICROPARTICLE AEROSOL SALT SYSTEM, has been installed at Monart Destination Spa in Wexford. Rugby international Gordon D’Arcy was on hand to launch the Grotto, the latest addition to Monart’s 2,500 square foot thermal suite, at the five star hotel last month. The challenge with the conventional salt grotto experience is the production of salt molecules that are fine enough to travel deep into the lungs rather than remain in the sinus and upper trachea. Monart’s specially developed process produces tiny salt particles in the air from specially sourced Natural Alpine Salt that can now penetrate the entire respiratory tract from nose to sinuses, into the throat area and

on into the deepest recesses of the lungs. This next generation aerosol technology in Monart was produced by international spa innovators and was sourced and customised for Monart through consultation and development between Michael and Liam Anthony Griffin and Klafs of Germany. The hi-tech Salt Grotto provides a deep warming radiant heat coupled with correct salt inhalation, which improves and supports the treatment of several conditions such as asthma,

bronchitis, cardiovascular problems, hypertension, skin inflammation, as well as stress and exhaustion. “Just under a year ago we opened the InfraRed-Pro cabin, which has already won an ‘innovation of the year’ award,” says Liam Anthony Griffin. “We are serious about wellness and we invest in bringing world class technology and products to our guests, with our focus on sustaining our reputation as one of the top destination spas in the world.”

INDEPENDENT HOTELS SAY ‘I DO’ TO €3M REVENUE BOOST Ireland’s largest group of independent hotels - Manor House Hotels and Irish Country Hotels – enjoyed a €3m revenue bonus at Christmas as more couples than ever before tied the knot at 25 of the group’s hotels over the festive break. More than 170 wedding celebrations took place over the Christmas period, a 10% increase on the same period in 2013. The happy couples, one-third of whom currently live overseas, were also joined by almost 26,000 guests, many of whom travelled from abroad, some from as far away as Australia. Roisin Wallace, Group Director of Operations and Marketing at Manor House Hotels and Irish Country Hotels, says that Christmas has always been a popular time for weddings and that the increase in the number that took place at Christmas further adds to the group’s positive performance throughout 2014. “This year has been one of significant growth for Manor House Hotels and Irish Country Hotels, both in terms of membership and performance,” she says. “Over the year we have welcomed Delphi Lodge and Galgorm Resort & Spa to the Manor House Hotels portfolio and the Raheen Woods Hotel, Sneem Hotel and Teach de Broc to Irish Country Hotels. Our performance throughout the year has been extremely

positive - a 13% increase in bed night bookings and a 20% increase in revenue far exceeds the industry average.” With more than 2,500 hotel rooms, the Manor House Hotels and Irish Country Hotels brands were both set up as member-owned non-profit organisations in 1986 to market small independent luxury and family-run properties overseas. During 2014, Manor House Hotels and Irish Country Hotels invested €1m in sales and marketing activities overseas and €9m in capital projects across the portfolio. This resulted in 150 new jobs, many of which are located in rural communities heavily dependent on tourism for employment opportunities. The portfolio of 53 hotels comprises some of Ireland’s most popular and prestigious wedding venues, including Mount Falcon Estate, Parknasilla Resort & Spa, Bellingham Castle, Fitzgeralds Woodlands House Hotel, Cabra Castle, Fitzgeralds Vienna Woods Hotel, Beech Hill Country House Hotel, Galgorm Resort & Spa, Ballyseede Castle, Lough Rynn Castle, Cahernane House Hotel, Armada Hotel, Garryvoe Hotel, Millpark Hotel, BrookLodge Hotel & Macreddin Village, Knockranny House Hotel, Dunraven Arms Hotel and the Athenaeum House Hotel.

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NEWS & VIEWS

BLOOMFIELD HOUSE IS TOP WEDDING VENUE IN IRELAND

BLOOMFIELD HOUSE HOTEL, THE FOUR STAR LAKESIDE HOTEL OUTSIDE MULLINGAR, scooped the hotly contested Wedding Venue Award in Ireland from the Irish and UK venue finder website, WeddingDates.ie. Bloomfield House was also awarded Best Wedding Venue in Westmeath and Best Wedding Venue in Leinster, as well as Top Rated 4 Star Hotel Ireland and Top Rated Country House Wedding Venue. The Hotel has also qualified for the Weddingsonline.ie Hotel Venue of the Year, Leinster Final in 2015. This follows on from their recent RSVP Best Customer Service Award Ireland. “We are delighted and honoured to have received so many awards from WeddingDates.ie,” says Ronan Byrne, General Manager at Bloomfield House Hotel. “Accolades that are based on our brides and grooms feedback drive us to continue to create unique and memorable weddings. I want to express my sincere gratitude to all the wedding couples who added their reviews.”

Avril Gilchriest and John Skelly from Edgeworthstown celebrate Bloomfield House Hotel winning Wedding Venue of the Year with Bloomfield staff Catherine Cleary, Joanna Nowacka, Liz Connaughton, Director, Ronan Byrne, General Manager, Kate Jackinova and Jennifer Connolly.

FOUR SEASONS TO BECOME INTERCONTINENTAL DUBLIN

Michael Sweeney with his girlfriend Tainá Myra De Castro from Brazil, Belfast Lord Mayor Nichola Mallon and Titanic Belfast CEO, Tim Husbands MBE.

TITANIC BELFAST WELCOMES TWO-MILLIONTH VISITOR Titanic Belfast has welcomed its two-millionth visitor – just 32 months after the visitor attraction opened at the birthplace of the world’s most famous ship. Michael Sweeney, 25, a former St Malachy’s College pupil from north Belfast, became the latest milestone visitor when he booked tickets to the nine-gallery exhibition that tells the story of Titanic and Belfast’s maritime history. Having welcomed its two-millionth visitor, Titanic Belfast has once again exceeded visitor number expectations, with visitors coming from more than 145 countries. Michael Sweeney, who works in finance with KPMG, arrived at Titanic Belfast with girlfriend Tainá Myra De Castro from João Pessoa, Brazil, to be greeted by a VIP reception led by Belfast Lord Mayor Nichola Mallon and the visitor attraction’s CEO, Tim Husbands MBE, before cutting a celebratory cake.

The Four Seasons Hotel in Ballsbridge became the Intercontinental Dublin on January 1st, the five-star brand’s first property in Ireland since the 1960s. The luxury UK-owned brand signed a franchise agreement with the hotel’s owners, London & Regional, controlled by the UK’s billionaire Livingstone brothers. The hotel is currently also operated by Four Seasons, in addition to providing the brand. Under the terms of the deal with Intercontinental, the hotel will be operated by a subsidiary of L&R, with Intercontinental’s premier brand hanging over the door. The brand’s parent group, which also owns Holiday Inn and Crowne Plaza, is seeking further properties in Ireland. London & Regional acquired the Four Seasons in June 2011 for €15m, a figure believed to be about a quarter of what it cost to develop the hotel. The 197-bed luxury hotel was built in 2001 by an 18-member consortium put together by Quinlan Private and known as the Nollaig Partnership.

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NEWS & VIEWS

BALLYGARRY HOUSE

ANNOUNCES MAJOR RE-DEVELOPMENT PLANS BALLYGARRY HOUSE HOTEL AND NÁDÚR SPA IS INVESTING €350,000 IN THE PROPERTY OVER THE NEXT TWO MONTHS. The new refurbishment plans are in addition to the recent creation of a purpose-built guest only fitness suite as well as the purchase of surrounding grounds. The hotel is now located on almost 25 acres. ‘The Monarch Suite’, the hotel’s main banqueting facility, will undergo a complete makeover. The structure of what is there will remain but all fabrics, curtains, carpets, seating, antiqued mirrors, wood work and light fittings will change to give it a refreshed classical and chic look to appeal to the discerning bridal and social market. The design is being undertaken by local designer Helen Casey Interiors in line with an ethos at the hotel of working with local suppliers wherever possible. The next area to receive investment is energy efficiency and measures will include the introduction of new energy efficient boilers and individual guest control. Hotel owner

Padraig McGillicuddy, who is known throughout the industry for continually reinvesting in the award winning hotel, says they are in the lucky position of being the “premium hotel in Kerry on the Wild Atlantic Way which is going to be a premium draw for tourists and we want to make sure that the experiences at our hotel match the unparalleled beauty that visitors experience while journeying on the Kerry section.” The new development is scheduled for completion in February in preparation for the busy 2015 season.

Pictured at the unveiling of the plans are Cathal Nugent, Deputy General Manager, Thys Vogels, Hotel Manager, Padraig McGillicuddy, Proprietor and General Manager, and Miriam Ferriter, Sales and Wedding Manager.

GUINNESS STOREHOUSE CELEBRATES ANOTHER

RECORD BREAKING YEAR THE GUINNESS STOREHOUSE CELEBRATED A RECORD NUMBER OF VISITORS FOR 2014 as 1,269,371 guests passed through its doors over the last 12 months, breaking the previously held record of 1,156,985 in 2013. This represents a 9.7% increase on the 2013 visitor numbers and sees the Home of Guinness retaining its position as Ireland’s number 1 international visitor attraction. The top ranking nationalities were from the US, UK, Ireland and France, with August representing the busiest month of the year when 148,683 visitors came through the Guinness

gates. 93% of all visitors to the Guinness Storehouse in 2014 were from overseas with the US (up 14% year-on-year), the UK (up 25% year-on-year), Italy ( up 14% year-on-year) and Canada (up 27% yearon-year) representing the biggest growth markets compared to 2013. The Guinness Storehouse has welcomed approximately 13 million visitors to date since opening its doors in 2000 and one in two holidaymakers who visit Dublin visit the Storehouse. The attraction employs 150 people and, located 44 metres off the ground, its Gravity Bar is the highest bar in Dublin city.

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NEWS & VIEWS

MILLIONS OF AMERICANS ‘JUMP INTO IRELAND’ TOURISM IRELAND KICKED OFF ITS PROMOTIONAL DRIVE FOR 2015 IN THE AMERICAN MARKET at the end of last year with a major, week-long, national TV campaign which was seen by tens of millions of potential holidaymakers across the US. Tourism Ireland’s new TV ads - part of its global advertising campaign ‘Jump into Ireland’ - went live on television on December 26th and continued through to New Year’s Eve on three major networks - NBC, CBS and ABC - in seven cities - New York, Boston, Chicago, Philadelphia, Atlanta, San Francisco and Los Angeles. The campaign includes three new ads – for Dublin and Wicklow, the Wild Atlantic Way and Northern Ireland. The soundtrack is the hit single “Love Like This” by popular Dublin rock band Kodaline. The total spend on the week-long campaign was US$1.3m.

A still from Tourism Ireland’s new TV ad for Dublin and Wicklow.

DATE FOR YOUR DIARY Meitheal, the largest travel trade workshop, organised by Fáilte Ireland, will take place in the RDS, Dublin on Tuesday, April 13th and Wednesday April 14th, 2015. Now in its fortieth year, Meitheal has evolved and grown to keep pace with the growth in Irish tourism. The aim of Meitheal is to provide Irish tourism product providers with the opportunity to meet with overseas tour operators and group organisers, with a view to negotiating business for the future.

DON’T FORGET TO ENTER – IRISH TOURISM INDUSTRY AWARDS 2015 The deadline for entries for the inaugural Irish Tourism Industry Awards is fast approaching – the closing date is February 16th. Rewarding innovation in tourism, significant initiatives at home and overseas, and the best examples of improvement to the tourism experience, the Irish Tourism Industry Awards - already dubbed the ‘ITAs’ - seek to identify those players in the tourism sector who have made a difference and are setting an example for the rest of the industry. For details on the categories and how to enter, visit www.irishtourismindustryawards.ie

BEWLEY’S CLOSES GRAFTON STREET CAFÉ FOR RENOVATION Bewley’s recently announced plans to invest in a substantial refurbishment and repositioning of its Grafton Street Café in an initiative to secure its long-term future on Grafton Street where the Café has a massive rent burden and is currently significantly loss making. An extensive refurbishment and restoration is being undertaken at a cost of over €1m to facilitate changes to the Café operations. Given the extent of the proposed works and the protected status of the premises, it is likely that the Café would need to close for a period of approximately six months as it would not be possible to continue in operation while this work is ongoing. It is planned to re-open the Café in late 2015 with a simplified focus on the ground floor and basement. The Café will be repositioned to enhance its appeal to consumer tastes with a focus on high quality handcrafted coffees, speciality teas, baked goods and patisserie. The plans include expanding the craft bakery. Bewley’s says that it will not be possible to maintain current

employment at the Café during the closure period but that it will enter into consultation with staff to explore ways in which some of the proposed 140 redundancies might be avoided. Bewley’s Grafton Street Café has huge operating costs, including an annual rent of €1.5m which is a legacy of the unsustainable Irish property bubble. A third party arbitrator established a market reflective rent as at January 1st 2012 of €728k per annum but the higher rent still prevails. Bewley’s has made intensive and untiring efforts to achieve a fair market rent. This has included the defence of legal court proceedings to Supreme Court level where the Supreme Court ruled against Bewley’s last July. Bewley’s Grafton Street is currently loss making at a rate of approximately €1.2m per annum and says it would be loss making even with a market reflective rent. The prolonged economic downturn has also had a negative impact on sales levels since 2008.

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NEWS & VIEWS

GALWAY HOTELS ARE TOPS ON TRIVAGO GALWAY IS HOME TO THE COUNTRY’S MOST FAVOURED HOTELS, according to trivago.ie The hotel search website has revealed which hotels in Ireland are the most popular among Irish visitors, with the five highest-scorers all found in Galway. Based on travel interest from Irish users, the results show that The Connacht in Galway is the most favoured hotel in Ireland. Of the top 10 listed, six hotels are found in Galway, while two are in Dublin. “While these results don’t take into consideration ratings or reviews, they do show which hotels attract the highest proportion of domestic tourists,” says John Pilkington, Public Relations UK & Ireland. “It’s therefore interesting to see that so many hotels in Galway attract a large number of Irish visitors.” Rankings are based on trivago hotel searches made by Irish users, weighted proportionally against total Irish user searches to the hotel’s location. Searches were made from January 1st to October 29th 2014 for a minimum stay of three days.

Connacht Hotel Room

RANK

HOTEL The Connacht

Galway

Radisson Blu & Spa Galway

Galway

Flannery’s

Galway

Salthill

Galway

Clayton

Galway

Fota Island Resort

Cork

Bewleys Ballsbridge

Dublin

The Europe Hotel & Resort

Killarney

Pillo & Spa Galway

Galway

Clarion Dublin Liffey Valley

Dublin

PREMIER SUITES DUBLIN LAUNCHED Part of Prem Group, one of Ireland’s leading hotel management companies, Merrion Hall in Ballsbridge in Dublin is a unique Victorian property which has been extensively refurbished to create 46 suites, with some also enjoying private entrances and terraces. Pictured at a recent reception to mark the official opening of the new collection of luxury suites are Jim Murphy, Chief Executive Officer, Prem Group, with Heather Randall (left) and Kela Breslin (right) of Synergy Apartments.

Alison Metcalfe, Tourism Ireland’s Head of North America, accepted the ‘best destination: Europe’ award for Ireland at the Travel Weekly Readers Choice Awards in New York.

LOCATION

IRELAND WINS ON THE DOUBLE IN US TRAVEL AWARDS Ireland scooped two major travel awards in the US at the end of last year. In New York, Ireland was named ‘best destination: Europe’ at the Travel Weekly annual Readers Choice Awards, beating off stiff competition from England, France, Italy, Germany and Spain. Travel Weekly is the leading weekly newspaper for American travel agents and travel professionals and more than 9,000 of its readers voted in the various categories. And for the third year running, Ireland has been named ‘best tourism destination’ by frequent travellers in the US at the 2014 GT Tested Awards. In a survey conducted during 2014, more than 22,000 readers of American travel magazine Global Traveler named Ireland their favourite tourism destination overall.

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NEWS & VIEWS

TOURISM IRELAND

CELEBRATES A SUCCESSFUL YEAR FOR OVERSEAS TOURISM 2014 WAS ANOTHER STRONG YEAR FOR OVERSEAS TOURISM, with about 7.3 million visitors (+8.8% growth over 2013) contributing more than €3.6bn in revenue to the economy. Growth has come from all market areas this year, with the US, Canada, Germany, France, Spain and Australia all turning in record performances. Highlights of Tourism Ireland’s promotional activity in 2014 included the Wild Atlantic Way, which has been very well received around the world, as well as the annual Global Greening initiative on St Patrick’s Day. At the beginning of December, Tourism Ireland launched its marketing plans to promote Ireland in 2015 and beyond, with ambitious targets to welcome a record

7.74 million visitors to Ireland in 2015. In the longerterm, the aim is to welcome 10 million visitors in 2025, contributing €5bn to the economy and helping to sustain about 250,000 jobs. “This year we will continue to place a major focus on promoting the Wild Atlantic Way, as well as on Dubline (the new Dublin Discovery Trail),” says Tourism Ireland CEO Niall Gibbons. “We will also promote specific themes, including ID2015 and Yeats 2015. And we will highlight the British-Irish Visa Scheme in China and India, which will enable Chinese and Indian visitors to come to both Ireland and the UK, including Northern Ireland, on a single visa of either country.”

PARK HOTEL TO OPEN AHEAD OF SCHEDULE

CHOICE GROUP SUPPORTS HOLIDAY SHOW Choice Hotel Group’s Clarion Hotel is the hospitality partner of The Holiday Show, which returned to screens on TV3 for a new series on Wednesday, January 7th. The Clarion Hotels in Limerick and Cork are featured in the new series which sees Ciara and Jon explore Ireland’s finest home-grown holiday destinations. Pictured above are Neil Coates (far left) and Marie Richardson (far right) of Choice Hotel Group, with Ciara Whelan and Jon Slattery, presenters of The Holiday Show on TV3, at the announcement of the partnership.

The Park Hotel in Kenmare, Co Kerry, will open six weeks earlier than usual this year, on March 6th, as a result of the general uplift in the economy and increaed business at the hotel. John Brennan recently confirmed that business at his five-star property was up six per cent last year on 2013. And the hotel is expecting an eight per cent increase in business as a result of the earlier opening. Christmas business at the Park was up by 17%, boosted mainly by self-employed Irish people staying at the hotel. New accounts show that accumulated profits at the business in 2013 increased from €2.05m to €2.07m. The accounts also show that the firm’s cash last year reduced from €512,922 to €201,956, with the money owed by debtors increasing from €174,498 to €301,205. The increase in profit takes account of non-cash depreciation and writedown costs of €164,960.

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NEWS & VIEWS

CROWE HORWATH SPONSORS DIT TOURISM PRIZE CROWE HORWATH SPONSORED THE PRIZE PRESENTED TO WILLIAM O’REILLY in recognition of him being awarded Best Overall Student in the Master of Science (Tourism Management) programme at Dublin Institute of Technology. The prize giving took place at the graduation ceremony hosted by Dublin Institute of Technology in Saint Patrick’s Cathedral, Dublin. Pictured (l-r): are Dr. Dominic Dillane, Head of School of Hospitality Management and Tourism, William O’Reilly, and Alex Gibson, Assistant Head, School of Hospitality Management and Tourism.

CIT STUDENTS

WIN DOUBLE GOLD IN BELGRADE TWO STUDENTS FROM THE DEPARTMENT OF TOURISM & HOSPITALITY AT THE CORK INSTITUTE OF TECHNOLOGY returned victorious in December having being awarded gold medals in their competition category at the annual AEHT Competitions in Serbia. Saoirse O’Brien, a student in the Higher Certificate in Culinary Studies, and Finbarr Collins, a student in the Bachelor of Business in Hospitality Management, beat off stiff competition to win their awards. The 26th Annual Conference and Competition for the AEHT was held in Belgrade, Serbia over four days. There were 425 competitors, representing 85 European tourism and hospitality colleges from 40 member countries in 10 competition classes. Such an extensive and experienced range of competitors makes Finbarr and Saoirse’s achievements truly remarkable. “Saoirse and Finbarr are superb ambassadors for the Cork

Saoirse O’Brien and Finbarr Collins at the award ceremony in Belgrade.

Institute of Technology and particularly for the Department of Tourism and Hospitality and their hotel management and culinary classes,” says Adrian Gregan, Head of Department. “We congratulate them on their amazing achievements and congratulate both Ann O’Connor and Breda Hickey, their lecturers/ mentors for the event.” The AEHT is the Association of European Tourism and Hospitality Schools,

with a membership of over 650 European schools and colleges. The Department of Tourism and Hospitality at CIT encompasses the areas of Culinary Arts, Tourism, Hospitality and Bar Management. It has over 700 students and a team of dedicated student-centred and industryexperienced lecturers across these disciplines. It is located in a modern purpose-built building on CIT’s Bishopstown Campus.

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TAKE THE

DIGITAL DETOX WITH JURYS INN

TOP TIPS FOR ‘SWITCHING OFF’ 1 Invest in a screen filter app which adjusts its brightness and colourtone in the evenings so as not to upset your body’s natural rhythm. Good options are Screen Filter for Android and Dimmer for iPhone and iPad. 2 Consider investing in a ‘digital detox’ app, which will irrevocably disable your smartphone for anywhere between 30 minutes and one month. Try Pause for iPhone and Digital Detox for Android. 3 Turn off pop-ups and push notifications to minimise the distractions from your phone 4 Designate a ‘shut off time’ about an hour before bed where you turn off all electronics and give your brain time to wind down. 5 Enable your smartphone’s ‘Do not Disturb’ setting, which will silence all calls and alerts until the morning. 6 Avoid using your mobile device as an alarm in the morning, instead go back to basics and invest in an alarm, or better still, get a wake up call from reception! 7 Keep all electronic devices in a drawer away from your bed rather than on your bedside locker to make them harder to reach. 8 Delete addicting apps such as Facebook or Twitter from your phone to dissuade you from regularly checking them. If you can’t bring yourself to delete them, then log-out instead. This will reduce the urge to do a quick check. 9 Research indicates that one of the top three reasons for using a smartphone is to check the time. Wear a watch and eliminate the need to check your phone as frequently. 10 Set an alarm on your smartphone or tablets to restrict time spent online and to encourage you to take an offline break.

SODEXO WINS QUALITY STANDARDS HAT TRICK SODEXO IRELAND HAS WON A HAT TRICK OF QUALITY STANDARDS, starting with the ISO 9001 accreditation in Health & Safety and Environmental & Quality Management. The accreditation now encompasses the full range of services it provides to clients, which includes catering, security, support services and building maintenance. The company also gained ISO 14001: 2004, an internationally applied standard designed to measure and improve the way in which natural resources are used and disposed of by an organisation. OHSAS 18001:2007 measures how occupational health and safety management systems are managed across the business.

WE’RE NOT JUST CHECKING OUR MOBILE DEVICES AT HOME AND AT WORK EVERY DAY but we’re also bringing up to four of them with us when we take a trip away, according to Jurys Inn. This need to stay ‘connected’ at all times is addictive and impacts how well we sleep and feel during the day so the sleep experts in Jurys Inn have put together some advice on how to back away from technology and get some proper kip! Research has shown that looking at a bright screen, such as a smartphone, before bed disturbs the body clock and makes it difficult to get the recommended eight hours of shut-eye, which in turn affects our energy and concentration levels the next day. To help crack the habit, suggestions from Jurys Inn include downloading a screen filter app to minimise the disruption to your body clock and deleting or logging out of addicting apps such as Twitter and Facebook so that you are less likely to do a quick check before bed. If you want to go for more extreme measures, you can consider investing in a ‘digital detox’ app which disables your smartphone for however long you want to switch off for. ”

Sodexo Ireland’s John Kane (on left), Health & Safety Executive, and Managing Director Margot Slattery, at the presentation of the ISO Certificate of Registration to the company by Steve Stubley, Technical Director of the Alcumus Group, which carried out the auditing process.

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COMMERCIAL PROFILE

KICKING OFF 2015 WITH GLOBAL SALES DRIVE

Fáilte Ireland is firmly focused on overseas destinations for 2015. Whether it’s pitching Ireland’s unique leisure offering to tour operators around the world or aiming to attract even more conference and corporate business to our shores.

Amanda Horan of Fáilte Ireland’s Leisure Sales Team pitches Ireland to the tour operators.

IT’S ALL ABOUT SELLING, WITH FOCUS FIRMLY ON INTERNATIONAL MARKETS Tourism was high on the agenda during the New Year period as Dublin welcomed a group of influential tour operators from the US, UK and Germany to meet with some of the city’s key festival organisers. Representatives from the New Year’s Festival, Tradfest, Bram Stoker and Bloomsday delivered focused sales pitches to the buyers, as well as agreeing contracts for this year and 2016. “The trip was all about developing greater awareness among the buyers of the new message about Dublin and showcasing the wealth of activity that is available all year round,” says Amanda Horan, Leisure and Sales Team, Fáilte Ireland. “It was specifically designed to assist them to grow their programming for Dublin beyond the traditional leisure

holiday time and to help develop Dublin as a yearround European capital city short break destination. It is encouraging to know that all the buyers attending are really excited by what Dublin has to offer and are demonstrating a strong commitment to growing programming to Dublin in 2015. Indeed, Superbreaks in the UK has already confirmed packages to Dublin for Tradfest - January 2015 as a result of our engagement to date.” In addition, to raise the profile of the city and its New Year Festival, over 20 international print media, tv/radio presenters and bloggers were treated to a full itinerary of activities around Dublin over the New Year period. The work to promote Ireland over the New Year’s break topped a very busy 2014 season selling Ireland. Over 980 international buyers came into Ireland during the year and had sales meetings with tourism industry members from around the country. In addition, more than 1,200 international media from 22 countries were brought to Ireland in 2014, resulting in significant international coverage of Ireland as a desirable destination.

ORGANISING CORPORATE MEETINGS? FÁILTE IRELAND HAS THE SUPPORTS Ireland’s newly-developed Corporate Meeting Supports Programme aims to encourage and assist businesses to choose Ireland for their next international corporate meeting or incentive trip. The Fáilte Ireland programme offers a full range of complimentary practical and financial supports, as well as impartial advice and assistance for businesses proposing to hold meetings with 75 or more delegates in Ireland. Additionally, a new Corporate Buyers Travel Experience will provide rewards for corporate buyers, corporate

ambassadors and meeting planners who choose Ireland. These new initiatives will enable the Fáilte Ireland’s ‘Meet in Ireland’ team and Irish trade partners to offer compelling incentives to both clients and industry professionals to choose Ireland for their next corporate meeting or incentive trip. The full range of new supports for proactive meetings will include financial supports such as site inspection hosting and destination programme development, as well as practical supports which include

a presentation toolkit, introductions to local Destination Management Companies and convention bureaux supports such as venue sourcing and itinerary building. Initial enquiries for funding or supports can be accessed through the www. meetinireland.com website. To register a new meeting, simply complete a New Enquiry Form and it submit as early as possible or contact Ciara Gallagher, Business Tourism Officer - Corporate & Incentive Tel: +353 1 884 7125. Email: Ciara.gallagher@failteireland.ie

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NEW FORMAT FOR FÁILTE IRELAND OCCUPANCY SURVEY Fáilte Ireland is changing the way it conducts its accommodation occupancy survey to make overall participation more beneficial for providers. From now on, accommodation providers will be able to benchmark their results online against the average for their sector and region each month. Nessa Skehan from Fáilte Ireland’s research department outlines the main changes and benefits below. HOW WILL THE SURVEY CHANGE?

Fáilte Ireland will be using a new specialist piece of software called RIBOS to conduct the occupancy survey. Already tried and trusted in England, Scotland and Wales, the technology will give accommodation providers the opportunity to benchmark their monthly results in different ways, including against the averages for different sectors, regions and, in the case of hotels, grades. The survey will be administered by Strategic Marketing, an independent research agency which also administers the Tourism Barometer.

of Conduct. Any benchmarking of results will be against aggregated data for the sector/region, not individual businesses. Quality controls in the software will prevent benchmarking against a sample that is too small and where other businesses could easily be identified. For example, if you are one of only two guesthouses in a small town, you will be able to benchmark against the guesthouse sector in your wider area, not against the other guesthouse in your town. HOW QUICKLY WILL YOU BE ABLE TO BENCHMARK YOUR RESULTS?

As soon as the fieldwork for each month’s survey is closed, you will be able to log in on the RIBOS website and view your results against the competition. WHAT ARE THE OTHER BENEFITS OF THIS NEW APPROACH?

You will have the choice between whether you enter occupancy data as monthly totals or for individual dates if that is easier for you. The number of rooms and bed spaces available will appear automatically to save you entering them every time but you can over-type the default numbers or change them on your profile if necessary. It is a very quick and easy process and it should only take a few minutes of your time. WHEN DOES THE NEW FORMAT

DOES THIS MEAN YOUR

BEGIN?

COMPETITORS WILL BE ABLE TO

The new survey will be launched in early February when you will be asked for your occupancy levels for January. The research is very valuable to Fáilte Ireland and we hope that you will participate.

SEE YOUR RESULTS?

No. As always, the responses of individual businesses will be treated in the strictest confidence under the Market Research Society Code

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MOVE

ON THE MOVE

NEW APPOINTMENTS, PROMOTIONS AND RECRUITMENT

NEW GM AT INTERCONTINENTAL DUBLIN

FSAI APPOINTS CHIEF EXECUTIVE

InterContinental Dublin has appointed Irish international hotelier, JP Kavanagh to the position of General Manager, starting at the end of February 2015. Originally from Dublin, JP has over 20 years’ experience working for the world’s top hotel companies. Prior to his role at InterContinental Dublin, he was based in Dubai as General Manager of the 481 room Sheraton Dubai Mall of the Emirates Hotel. A graduate from Trinity College, JP has a Bachelor’s Degree in Management Science and a Higher Diploma in Hotel Management from Dublin College of Catering. He started his career in 1993 at The Connaught Hotel Mayfair in London (Savoy Group) and from there moved to The Hyde Park Hotel in Knightsbridge London (now Mandarin Oriental Hyde Park) before returning to Ireland to work for The Clarence Hotel in Dublin. In 2000, he moved to Starwood Hotels and Resorts as Rooms Division Manager for the Westin Dublin. In 2003 he became Operations Manager of the iconic golf resort, Turnberry and in 2006 he took up the position of General Manager of The Sheraton Grand Hotel and Spa in Edinburgh.

Dr Pamela Byrne has been appointed Chief Executive of the Food Safety Authority of Ireland and will take up office in March 2015, following the retirement of Professor Alan Reilly. Dr Byrne is currently Director of Regulatory Policy and Intelligence with Abbott Nutrition. Having previously held senior positions in the Department of Agriculture, Food and the Marine, she has extensive experience of the food regulatory environment, as well as expertise in risk assessment and food safety management at both national and international levels. A native of Cork, Dr Byrne holds a PhD in Environmental Toxicology from University College, Cork (UCC); an MSc in Aquatic Resource Management from Kings College, University of London; a BSc in Zoology from UCC, and a Higher Diploma in Environmental Law from the University of Aberystwyth in Wales. During her time at the Department of Agriculture, Food and the Marine, Dr Byrne gained a deep knowledge of the food sector as an environmental toxicologist and risk assessor, and was instrumental in developing Ireland’s research and innovation policy programmes in relation to food and the bio-economy. Dr Byrne also worked in the cabinet of the European Commissioner for Research, Science and Innovation Commissioner Maire Geoghegan-Quinn. Dr Byrne currently chairs the EU’s Joint Programming Initiative ‘A Healthy Diet for a Healthy Life’ and the Strategic Advisory Board of the Institute of Food and Health in University College Dublin.

ON THE

JP KAVANAGH

PAMELA BYRNE

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COMMERCIAL PROFILE

THE NOEL GROUP EXPANDS WITH NEW HEAD OFFICE

LEADING RECRUITER

EXPANDS WITH NEW HEAD OFFICE

Breda Miley, Director (front row, third from left) with some of the Noel Group staff

Breda Miley, Director (front row, third from right) with management and consultants of the Noel Group

Ireland’s 2014 National Recruitment The Noel Group award-winning is delighted to announce Federation “Large ENTER OUR GREAT COMPETITION! THREE GREAT that it has just its Group Agency ofopened the Year” is expanding... PRIZES TO BE WON! headquarters at 47 Dawson Street, Dublin 2.

he Noel Group is delighted to announce that it has just openedTO itsCELEBRATE Group headquarters at 47 Dawson 2. The OUR NEW HEADQUARTERS AND NRFStreet, AGENCYDublin WINS, NOEL Group is celebrating 28 years in business, with this latest addition complimenting its existing twelve offices nationwide. RECRUITMENT IS RUNNING A FANTASTIC COMPETITION TO WIN THREE he Group is celebrating 28 years in business, with this latest As Noel Recruitment is one ofitsthe leading brands the recruitment of personnel in the hospitality, industrial and healthcare GREAT PRIZES: addition complimenting existing eight officesfor nationwide. sectors, As theNoel Group’s portfolioisofone services includes five specialist divisions - Southside Personnel, Orange Recruitment, Ascension Recruitment of the leading brands for the ❊ 2 VIP Tickets for One Direction on October 16th ❊ 2 VIP Tickets for Executive Search, andinSkills Team Training. 2014 a great year for our agency as we picked up the National Recruitment recruitment of personnel the hospitality, industrial andwas healthcare Lionel Ritchie on March 11th ❊ 2 VIP Tickets for Neil Diamond on July 3rd Federation Awardportfolio for Hospitality & Events Agency, an award which we have now won for seven consecutive years, and the Best sectors, the Group’s of services includes four specialist concerts will bewww.noelgroup.ie staged at Three Arena, Dublin. Large Agency of thePersonnel, Year award. For Recruitment, more information, please visitAllour website divisions - Southside Orange Ascension Please answer the following question: WHERE IS THE NOEL GROUP Executive Search, and Skills Team Training. HEAD OFFICE LOCATED? 2014 was a great year for our agency as we picked up the National Please forward your full name, address, email and telephone number, along Recruitment Federation Award for Hospitality & Events Agency, an All concerts will be staged at Three Arena, Dublin. Please answer the To celebrate our new headquarters and NRF with the award which we have now won for seven consecutive years, and the following question:answer to: competition@noel.ie agency wins, Noel ismore running a Further details will be announced in the March issue of Hotel & Catering Review. Best Large Agency of theRecruitment Year award. For information, please WHERE IS THE NOEL GROUP HEAD OFFICE LOCATED? fantastic competition to win great prizes: visit our website www.noelgroup.ie Please forward your full name, address, email and telephone number, along • 2 VIP Tickets for One Direction on Oct 16th with the answer to: competition@noel.ie • 2 VIP Tickets for Neil Diamond on July 3rd

ENTER OUR GREAT COMPETITION! GREAT PRIZES TO BE WON!

Further details will be announced in the March issue of Hotel & Catering Review.

Healthcare

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COVER STORY

NEW FOODSERVICE BRANDS FROM

FOR 2015

Flanagan’s Foods is introducing an extensive new foodservice range for the Irish hotel and catering industry this year.

am delighted to introduce our great new foodservice range for the catering industry,” says Managing Director Fiona Lee. “Our portfolio now consists of Burtons Biscuits, Thorntons Chocolates, Grace Foods, Elizabeth Shaw, Big Oz and Vitalia, as well as our own brands - Emma Jeans Sponge Fingers and Holy Molys.” Armed with an exciting portfolio of new product development, Flanagan’s Foods are keen to share the news and create momentum for these brands within the foodservice industry in Ireland. With a new leadership team on board and additional product offerings, Flanagan’s Foods are going from strength to strength in 2015. With recently appointed Managing Director Fiona Lee, Sales Director Brian Keogh and New Business Development Director Michael Flanagan, all settling into their new roles, the company continues to expand its business expertise along with its portfolio. “Flanagan’s Foods has an adaptable model that suits the FMCG market,” says Fiona. “Our business is positive, driven and actively looking towards the future. Flanagan’s Foods are always ahead of the curve, delivering growth through insight, passion, commitment, clear focus and innovation to keep up with rapidly changing market trends. At Flanagan’s Foods, we pride ourselves on delivering a cost effective business model that drives efficiencies through partnership. We offer an excellent service to all of our brands by ensuring that we deliver as a professional organisation with an award-winning sales team and excellent marketing support. Our goal is to represent and develop top quality brands in the Irish market and we are always looking for new challenges and new brands to work with.”

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SWEET E LUXURY FOR FOODSERVICE Flanagan’s Foods is now working exclusively with Elizabeth Shaw, one of the UK’s oldest and bestloved chocolate brands, to distribute their foodservice range in Ireland.

stablished in 1881, Elizabeth Shaw is famous for a range of premium-quality products, spearheaded by its brand-leading Dark Chocolate Mint Crisp, Milk Chocolate Mint Crisp and Assorted Crisp with crunchy melt-in-the-mouth honeycomb pieces and unique oil of mint – Elizabeth Shaw’s original recipe. All variants are available in 300-count catering packs featuring great-tasting chocolates which are individually wrapped with stylish gold or blue foil. Both variants are gluten free and suitable for vegetarians. These perfectly wrapped chocolates are designed to provide guests with an extra touch of luxury, making them the perfect enhancement to any cup of coffee, or the ideal after dinner treat or special surprise on a bedroom pillow. Following a recent re-design, the new packaging now has a fresher feel and incorporates lifestyle photography. “The more contemporary packaging generates better shelf stand-out and the feedback received from customers who have seen these packs so far has been fantastic,” says Hayley Coggins, Product Manager for Elizabeth Shaw. “We are delighted to be working with Flanagan’s Foods and to offer them our range of fine quality chocolates. Elizabeth Shaw is an iconic brand that is instantly recognised by consumers as synonymous with quality chocolate and is therefore the perfect choice for the catering industry and for all hospitality venues and occasions.”

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CARIBBEANCRUISE Grace Foods, the UK’s leading Caribbean Food and Drink business* and a major supplier of World Food brands to markets across the UK and Europe, is delighted to introduce the following new range to the Irish market through Flanagan’s Foods.

Grace Aloe Vera is the UK’s leading brand* and our new ‘Refresh’ range goes even further, with 50% less sugar than other brands. The flavours are delicious and are made with real Aloe pulp and around 20cal/100ml! Encona is the UK’s No.1 chilli sauce brand* with a range made for authentic recipes from around the world. The sauces are ideal for any meal occasion. As a dip, marinade, cooking ingredient or table sauce, Encona banishes the bland from your favourite food. Grace Hot Pepper Sauce adds a fiery flavour to stews and soups, as well as cocktails. It is delicious with vegetable juices or on the table for hot sauce lovers. Hydrate yourself with Grace Coconut Water. This beverage is made with the juice of young coconuts and has no fat, no sugar, and no artificial additives. It is also a source of minerals and vitamin C. Grace Coconut Milk is a premium (18% fat) product from Thailand.

With one of the highest coconut extract contents (75%) of any brand and no additives of any kind, Grace Coconut Milk is ideal for all culinary uses. Nurishment is the UK’s number one nutritionally-enriched milk drink, providing some of the vitamins and minerals that can help to refuel your body. This great-tasting drink helps you replace lost energy without taking too much time out of your busy schedule. A source of protein, it is ideal for people who lead busy or active lifestyles and are looking for a quick, and tasty pick-me-up. Nurishment Extra helps replenish missing essential nutrients and is available in vanilla, strawberry and chocolate flavours. Nurishment Active, a low fat milk drink with 35g of protein in each bottle, helps you recover quickly from exercise and sporting activities. It is also available in vanilla, strawberry and chocolate flavours. * Source: IRI Infoscan 52 w/e 11 December 2014

Exclusively available from: Flanagan’s Foods, D3 Riverview Business Park, Nangor Road, Dublin 12 Office Direct: +353 1 450 6100

E: info@flanagansfoods.ie

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INNOVATION

The Best Western Plus Ballina Manor Hotel

WILD ATLANTIC WAY

BEST BRANDING FOR

Maev Martin talks to International Development Manager Karl de Lacy about Best Western International's unique partnership with Harley Davidson, which is increasing business for the group in Ireland and helping to promote the Wild Atlantic Way to a wider global audience.

In 2014 Best Western branded hotels in Ireland embraced the Wild Atlantic Way (WAW), not only with exclusive offers throughout all Best Western-branded hotels in Ireland, but also through their global partnership with Harley Davidson, which highlighted the many rider-friendly hotels on the WAW route. Is Best Western doing anything new with this partnership for 2015?

Harley Davidson held its annual chapters meeting in January in Oxford, which included a small presentation on the WAW and the exclusive offer from Best Western-branded hotels. This is in addition to the benefits for each Harley Davidson rider, which include a complimentary washing station, wipe down towel and bottled water on arrival. Also, the annual Bike Fest will be held on the weekend of May

29th in Killarney where the Best Western Eviston House Hotel is located. Harley owner and enthusiast John Gately, owner of the Best Western Montenotte, was featured in a recent issue of the Harley Owners Group (H.O.G.) magazine. The H.O.G. magazine is distributed to over 110,000 members all over EMEA. We are also planning a European campaign during 2015 in the H.O.G. magazine, as well as on the H.O.G. website where we will be promoting our Best Western branded hotels along the WAW touring route. Of the 12 Best Western Hotels in Ireland, five are located along the Wild Atlantic Way so it makes sense for us to promote what this beautiful and unique landscape has to offer through our global partnership with Harley Davidson.

When was the initiative with Harley Davidson

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INNOVATION

introduced? Can you describe what it entails and how it ties into your special offers for the WAW?

Best Western International and Harley-Davidson Motor Company strengthened their partnership in 2013 by extending their programmes for motorcycle enthusiasts from North America to a global level. The agreement provides benefits for both brands and for their respective customers. The companies initiated the partnership in 2006. As part of the agreement, Best Western served as the Official Lodging Partner of Harley-Davidson’s 110th Anniversary in 2013. In addition, Best Western is also the Preferred Lodging Partner of Harley-Davidson’s rentals and tours division, which includes the hotel chain’s properties on its multi-night itineraries. Partnering our two iconic brands brings great benefits and on-the-road conveniences to riders. And, with Best Western branded hotels from Sligo through to Killarney, it’s the perfect accompaniment to every riders visit to the wildest, most captivating, coastal driving route in the world.

John Brennan of the Park Hotel has described the Wild Atlantic Way as ‘genius’ and its impact on the tourist trade as ‘phenomenal’. How would you describe it and what impact has it had on revenues at Best Western hotels in Ireland?

The WAW is a truly unique and exhilarating concept that boldly captures the beauty of Ireland’s west coast. As a group, our Best Western branded hotels have enjoyed increased revenues in 2014. As was the case with The Gathering initiative, we believe that the WAW will prove extremely successful - and even more so as the WAW continues to be promoted throughout the world.

Harley Davidson riders in Ireland

Will the group be adding to its portfolio of Best Western Hotels in Ireland this year, either through acquisitions or new builds?

With 12 Best Western branded hotels around the country, there are gaps to fill so hotels have the opportunity to join ‘The World’s Biggest Hotel Family’. Best Western International recently launched two new development opportunities for hotel owners and developers to consider. Vīb (pronounced Vibe) is a stylish and technology-centric hotel concept created to meet the needs of today’s connected traveler. Vīb, which is short for vibrant, is a hotel prototype designed for urban markets. Vīb’s high-density concept will be cost-effective to build and operate, making it an attractive option for owners and developers. The BW Premier Collection consists of carefully selected upscale and luxury hotels that share our commitment to delivering an exceptional and unique travel experience. This means that hotels can be part of the brand and enjoy our global distribution and recognition, in addition to

having access to the loyalty club, Best Western Rewards, without having to re-brand the hotel name. Hotels within the BW Premier Collection will be listed, and can be booked, on the Best Western website. Guests will be able to earn and redeem Best Western Rewards (BWR) points at all BW Premier Collection hotels. BW Premier Collection hotels will also have the option of purchasing additional Best Western brand services such as revenue management and sales support. Independent hoteliers with upscale and luxury properties who consistently look to improve their bottom line, reduce their reliance on on-line travel agencies and cut their commission costs have everything to gain by joining the BW Premier Collection.

Is Best Western Ireland doing anything new on the corporate front in Ireland for 2015?

In 2015 Best Western International launched a new Design Excellence Programme which we are rolling out in Ireland and around the world to ensure that hotels can be more competitive and to

prevent our hotels from slipping into the category of hotels that compete solely on price. The programme is planned so that we can assist our owners with thoughtful planning for capital improvements which will maximise a return on investment - through increased hotel revenue (both rates and occupancy) and ultimately greater asset value. Following a substantial refurbishment programme throughout 2014, the Best Western Skylon Hotel in Dublin continues to outclass its competition and the new bedrooms that we are rolling out in 2015 feature extra-large kingside beds, 32 inch plasma TVs, laptop-safe super-fast Wi-Fi, and Nespresso machines. Best Western International has also signed a global partnership agreement to distribute Best Western branded hotels on Expedia sites. This partnership is truly global in nature. Expedia features more than 150 travel sites in more than 70 countries, while Best Western boasts more than 4,000 hotels in over 100 countries and territories worldwide. We are also working with American Express for a European partnership agreement.

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COMMERCIAL PROFILE

THE ORIGINAL

THE BEST

With over 170 years in coffee and tea production, Bewley’s continue to deliver the complete beverage solution and premier coffee and tea offering to foodservice customers throughout Ireland. AT THE HEART OF BEWLEY’S SUCCESS IS AN UNFLAGGING PURSUIT OF EXCELLENCE IN ALL ASPECTS OF THEIR OPERATION, allied to a continuous commitment to ethical sourcing, expert roasting, product and service innovation, best-in-class barista training, and consistency in prioritising customers’ needs. Bewley’s has always been at the forefront of the coffee industry in Ireland and are currently on track to becoming the number one hot beverage solutions provider for the foodservice industry in Ireland and the UK. This is because they recognise that the success of their trade customers is a key driver of their own business growth and product development in the market. PASSION FOR QUALITY

Bewley’s recognise that coffee operators are looking for a point of

differentiation on the high street and can work with you to determine what coffee origin and blends best suit your business. Bewley’s Master Roaster, Paul O’Toole has been sourcing, roasting and blending coffee for nearly 30 years. There is no end to where Bewley’s will go to source their coffee and they currently carry a diverse selection of single origin beans, including coffees from Panama, Brazil, Guatemala, Nicaragua, Kenya, Colombia and Indonesia. What’s even more reassuring is that Bewley’s outstanding quality is continuously recognised by the most prestigious and trusted of food and drink awards. Their wins at the Great Taste Awards and Blás na hEireann have ensured that Bewley’s remain the most successful Irish tea and coffee company in terms of awards won at both national and international competitions.

COMMITMENT TO SUSTAINABILITY

You can rest assured that Bewley’s are constantly investing in sustainable coffee supply models and are renowned for being the first company to bring a Fairtrade certified product into Ireland. Bewley’s continues to source a percentage of its coffee through direct trade agreements and their approach to direct trade is exemplified by the relationships they have with coffee producers in Nicaragua. Bewley’s direct trade model is built on their direct negotiations with farmers on coffee prices where they agree to pay above market price, guaranteeing a premium to farmers in return for quality produce, social responsibility, and environmentally sustainable production practices. In early November this year, representatives from Bewley’s visited Nicaragua to visit a coffee

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COMMERCIAL PROFILE producer with whom they negotiate directly in order to experience first-hand the positive impact that income derived from the sale of coffee has on the social and economic infrastructure in communities. The visit reinforced Bewley’s commitment to guaranteeing a sustainable supply at source and echoes the company’s desire to ‘do the right thing’. WORLD CLASS TRAINING AT YOUR FINGERTIPS

Bewley’s take great pride in providing top-class barista training for your staff to ensure that they consistently serve great coffee that results in repeat customers for your business. A number of Bewley’s baristas have won awards and they regularly compete at home and abroad in order to maintain the highest standards. Seivijus

Matiejunas, who is nicknamed Elvis, is Ireland’s reigning Latte Art Champion, and Andrius Valiauga is a barista champion whose expertise lies in coaching baristas at competition level. To ensure that standards are maintained wherever Bewley’s coffee and tea is served, the company can implement a quality auditing programme in your outlet that will assess your staff’s coffee making skills and their ability to maintain the cleanliness of your coffee making equipment. TAILORED SOLUTIONS

Bewley’s provides a range of carefully selected coffee machine systems that are tailored to your needs, from traditional baristadriven machines, fully automatic espresso machines and single-serve capsule machines, to a broad range

of filter-brewing systems. Bewley’s is an authorised distributor of the prestigious La Marzocco, and Franke and Bunn machine ranges, and all Bewley’s engineers are factorytrained by the manufacturer. DEDICATED MARKETING SUPPORT

Bewley’s have a dedicated marketing team who regularly analyse consumer trends across all markets. The company can inform its customers about the latest trends and provide bespoke marketing solutions to help build awareness of your hot beverage offer and drive repeat purchase. Call 1850 248 484 to find out more about how your business can profit from working in partnership with Ireland’s leading hot beverage solutions provider.

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EXHIBITION PREVIEW

CATEX

2015 COMPETITIONS

HOT UP! T

The country’s most promising talent in the food service industry are set to take part in some of the most exciting industry competitions to date at the landmark 50th anniversary of Catex 2015.

he Bartenders Association of Ireland, The Specialty Coffee Association of Europe (Irish Chapter) and Chef Ireland recently released details of the competitions, which take place during the three-day showcase at the RDS, Dublin, from February 17th to 19th. Irelands top baristas will compete in the finals of the Irish Barista Championship, the Irish Latte Art Championship and the Irish Cup Tasters Championship, which all form part of a packed schedule of events at Catex 2015, sponsored by Bunzl and Calor. The coffee championships are organised by SCAE Ireland, the Irish branch of the Speciality Coffee Association of Europe, and will see Ireland’s greatest coffee professionals battle to become National Champions and earn the right to represent Ireland in the World Barista Championship (SCAA Event, Seattle, April 9th to 12th), Latte Art Championship and World Cup Tasters Championship (World of Coffee Gothenburg, June 16th to 18th).

Taking place over the three-days of Catex 2015, the championship deciders follow the Barista and Latte Art semi finals held at the first Dublin Coffee & Tea Festival in September. The new Festival was supported by the Irish Foodservice Suppliers Alliance, owners of Catex, and will now host the semi finals of the championships each year. “It is a very exciting time to be involved in coffee in Ireland,” explains Damian Marshall,

SCAE Ireland events organiser. “We are undergoing a coffee revolution and there is huge interest in events such as the Irish Barista Championship, Latte Art Championship and Cup Tasters Championship, which help raise standards in coffee and increase awareness of speciality coffee. We are counting down the days to Catex 2015 and are looking forward to putting on a great show to celebrate the event’s 50th anniversary.”

(l-r): Garret Buckley, Founder and Managing Director of Eventhaus and Executive Director of the Irish Foodservice Suppliers Alliance (IFSA), Larry Smith, IFSA board member and Industrial and Commercial Sales Executive with Calor Gas, and Sean Martin of Bunzl Ireland and IFSA Chairman, celebrate 50 years of Catex.

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EXHIBITION PREVIEW

CATEX 2015 – THE EXHIBITORS Catex 2015 is for every business relying on the food service sector and welcomes visitors from hotels; restaurants, cafes/ snack bars/takeaways; bakeries; pubs/clubs/wine bars; franchise operators; contract caterers; forecourt caterers; in-store caterers; leisure/sports centres; wholesalers; cash & carrys; wholesalers; architects/specifiers; interior designers; researchers; furnishing/furniture outlets; travel caterers; healthcare caterers; education caterers; and public sector caterers.

The finalists competing at Catex 2015 are: n Irish Barista Championship Bruno Ferreira Silva Khedun Viswarnath Mark Ashbridge Natalia Piotrowska Vinicius Arruda Wojciech Tysler n Latte Art Championship Darina Homolova Dave Regan Dumitru Postovan Luis Alvarez Magdalena Niedbalka Renata Khedun Meanwhile, mixology masters from across the country will shake up the stage at Ireland’s biggest and most influential food service event when they gather at Catex 2015 for three major cocktail competitions. The competitions, organised by the Bartenders Association of Ireland (BAI) and sponsored by Edward Dillon & Co, are running over three days of the show, adding a dash of mixology magic to Catex’s busy schedule of events.

Taking place on Tuesday, February 17th, The National Hospitality Student Cocktail Challenge 2015 will see students from Institutes of Technology across Ireland put their skills to the test as they vie to become student champion. The National Cocktail Championship 2015 will bring the country’s top bartenders together on Wednesday, February 18th, as they compete to win the right to represent Ireland at the World Cocktail Championship in Sofia, Bulgaria, in autumn 2015. This is an open championship. In a new addition to the competition schedule, on Thursday, February 19th, the BAI and Edward Dillon & Co will launch an exciting new ‘no rules’ cocktail competition. “We are thrilled to be bringing three national cocktail competitions back to Catex as part of the 50th anniversary celebrations of the show,” says Declan Byrne, BAI President and Secretary of the International Bartenders

Association.”The cocktail championships, sponsored by our friends in Edward Dillon & Co, are a great opportunity for Ireland’s best bartenders to showcase their skills to the hospitality industry and we are looking forward to another exciting event at the RDS in 2015.” Getting hot in the kitchen will be the country’s most talented chefs who will engage in a series of competitions, including the Contract Caterers Chef ’s Challenge and the allnew Inter-College Competition. “At Catex Chef Ireland 2015 we are in search of the stars of the future who will be cooking and showing their skills and flare at the first all-Ireland InterCollege competition which is one of the highlights of the show,” says Brendan O’Neill, Chairman of the judges, Chef Ireland 2015. “The event will showcase young chefs and service personnel doing their own thing in front of their peers and colleagues in the industry, serving 10 full four-course meals to perfection.”

Some of the biggest names in the business will be exhibiting at the 50th anniversary show. These companies include : n 100% Italy n A Taste of Italy MOAK n Abbeycrest Traders (Irl) Ltd n Altro Ltd n AOD Contract Furnishings Ltd n Aryzta Food Solutions n Asgaard Packaging n Atlantis Seafood Kilmore Quay n Automatic Amusements n Avonmore n Bailey Hygiene Solutions n Bailies Coffee Company n Ballymaloe Country Relish n BD Foods n Bewleys Coffee & Tea Ltd n Black Castle Drinks Ltd n Bluebell Falls Ltd n Bord Gáis Networks n Brady Catering n Brakes n Bunzl McLaughlin n Business Support Systems n Calor Gas n Captiva Software Ltd n Carbon Removal Systems n Cashguard Ireland n CBE n Chambers Engineering Ltd n Churchill China UK Ltd n CIA n Combico n Coppinger Corporate Uniforms n Cocoran Food Equipment n Cultuzz

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Daisy Cottage Farm Dantes Foodservice Ltd Delpac Delvo Catering Equipment Derry’s Ltd Devlins Retail Systems Donna Italia DWS Supplies Ltd Easiyo Foodservice Embassy of Republic of Poland Enviroclad Systems EU Beverage Net Finest Call Premium Cocktails First Choice Catering Spaces Flahavans Follain Teo Food Safety Authority Ireland Forbo Flooring Fridge Rentals G Duke & Co Ltd Galgorm Group GH Enterprises Glana Glass 2 Sand Ireland Goodness Grains/Livefree Gourmet Foodcraft Ltd Henderson Group Higgins & Company Ltd Hugh Jordan Hygiene Management Systems IFSA Ille Paper Service (IR) Ltd Instore Vision Improper Butter International Glassware InfoSoft NI Ltd Invest Northern Ireland Italicatessen Ltd Janet’s Country Fayre Jimo Cooling Technology JJ Darboven Katerbay Kendermar Distributors Ltd Keoghs Kepak Convenience Foods Khan Enterprises Kiernan’s Food Ingredients Ltd Kish Fish Le Patissier Liquor Control Lynas Food Service Ltd Lyreco Mainly Menus Marco Beverage Systems Martin Food Equipment Massey for Catering

Matthew Algie McCabe Design Group McDonnells (Queen Street) Ltd McLoughlins Butchers Michael Flannery Catering Milano Coffee Systems Millimetre Designs Money Point Moolicious Foods Ltd Multi-Release Products Murphy’s Baking Laundry National Hygiene Partnership Nestlé Cereals Nestlé Professional Newgrange Gold Nice Fruit Nisbets Noel Recruitment North South Retail OBS Storage

O’Hagan Design Orkin Pest Control Over and Above Paddy O’s Pacific Foods Pallas Foods PEL Pestguard Environmental Service Prestige Foods Priory Press Packaging Rational UK Ltd RDI Systems Ltd Redmond Fine Foods Ltd Rosie and Jim Gourmet Foods Rubbermaid Scratch My Pork Scribbles Seerys Servequip Kitchen Systems Shoes for Crews

Single Source Ltd Slowey Systems Slush Solaris Botanicals Steelite International PLC Stephens Catering Sushi King Tekspek The Cupcake Store Till Now Ltd Tilwatch Timepoint Ltd Total Produce Velox Grills Wallbridge Ltd Weighing Machine Service Western Hygiene Ltd Wicked Desserts Wild Irish Game Wildberry Bakery Winelab Wireless Solutions.

NISBETS TO LAUNCH NEW CHEF WORKS RANGE Catering equipment specialist Nisbets will be showcasing a selection of their latest culinary essentials on stand D17. As well as products from popular brands such as Buffalo and KitchenAid, Nisbets will also be launching the new Urban collection from Chef Works. A brand exclusive to Nisbets in the UK and Ireland, the new range comprises street-inspired denim that is ideal for those looking for a modern twist on the more traditional uniform styles. Highlights include the full-length Chesapeake wide-stripe apron, available in both black/grey (B346) and blue/white (B347). The tough denim polycotton fabric and modern details such as metal adjustable neck buckle and large mobile phone pocket make this a practical apron for any staff member. For front of house staff, the Manhattan Money Pocket Apron is available in a textured black denim (B339) and works well for both men and women. And, from Nisbet’s own brand Buffalo, there will be demos of the Buffalo Sous Vide Water Bath (DM869). Popular with chefs for many years, sous vide cooking is both easier and more efficient than many more traditional methods. Cooking at a low temperature over a long period of time, in a vacuum, not only preserves the nutrients in the food but often enhances the flavour. It also means that busy chefs can leave the water bath aside, safe in the knowledge that it will produce perfect results at the optimum temperature when it comes to service. The compact Buffalo Sous Vide Water Bath comes complete with a 12.5Ltr water tank and stainless steel body and lid. A clip-on Buffalo sous vide unit (DM868) is also available for chefs who have restricted storage space or are looking to use sous vide on the move. To find out more, visit Nisbets on stand D17, call 021 4946777, or visit www.nisbets.ie

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NEW COMBI STEAMERS PROMISE PERFECT COOKING RESULTS

Manitowoc UK is promising the nationâ&#x20AC;&#x2122;s chefs perfect cooking results with its new Convotherm 4 range of Combi steamers which will be on display on Stand A12 at Catex 2015.

he new range, which is available in both easyTouch (for a highly automated process) and easyDial (for maximum flexibility) features low energy consumption and functional design. Link this with a disappearing door as standard, perfect for areas with limited space, and you quickly realise the versatility that the Convotherm 4 range can bring to any outlet. At Catex, Manitowoc will have a number of new models on show, including the Convotherm 4 20.10 easyTouch, the 10.10 easyTouch and 6.10

easyDial. The 10.10 Mini and the 6.06 Mini will also be on display, along with a number of Garland induction hobs, to highlight front of house cooking. Featuring the Advanced Closed System+ (ACS+), the ovens deliver the ultimate in even cooking results thanks to perfect steam saturation, automatic humidity adjustment in combi-steam mode, and rapid and uniform heat transfer in convection mode, as well as active control of air input and output. The result is an ideal, constant environment in the cooking chamber for a range

of products, from vegetables through to meat and fish, side dishes, and baked goods. Featuring a consistent design across the entire line of Convotherm 4 combi steamers, the range has already scooped three design awards, including

the coveted iF Design Award for outstanding international design achievement. For further information, contact Manitowoc on 00 44 1483 464900, or visit: www.manitowocfoodservice.com/uk

A4 Calmount Park, Calmount Road, Ballymount, Dublin 12 Tel: 460 0555 / 456 4492 Fax: 460 0666 Email: eamonn@abcservices.ie Web: www.abcservices.ie

Convotherm 4 â&#x20AC;&#x201C; Designed around you

The new Convotherm 4 combi steamers set new standards in intuitive controls and serviceability as well as in flexible, reliable cleaning. Their new ACS+ system stands for consistently excellent cooking results. Another benefit is the high energy efficiency and low operating costs. Please call 01 4600555 for more information on the new C4 Convotherm www.convotherm.ie

Your meal. Our mission.

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Meet the

COFFEE EXPERTS

AT CATEX

LEARN HOW BEWLEY’S CAN DRIVE YOUR

PROFITS FROM HOT BEVERAGES

Visit Bewley’s at stand F26 at Catex 2015 and find out more about how your business can profit from working in partnership with Ireland’s leading hot beverage solutions provider.

ewley’s has been roasting quality coffees and blending awardwinning teas for over 170 years and their commitment to excellence has never wavered. Established in 1840, Bewley’s is one of the largest coffee roasters in Ireland and the UK

and is the Irish market leader in the provision of fresh coffee and service solutions to cafés, restaurants and hotels across the island of Ireland. In addition to its operations in the UK and the US, Bewley’s processes and supplies approximately 3,000 tonnes of roasted coffee and 800

tonnes of tea annually from its 110,000 square foot coffee and tea manufacturing facility in Dublin. Bewley’s were the first to import tea directly into Ireland and were the first company to introduce Fairtrade certified coffees to Irish consumers.

Bewley’s also take great pride in having been the first coffee supplier to set up a dedicated training service for its food service customers. As the nation’s largest coffee and tea supplier, Bewley’s are currently on track to becoming the number one hot beverage solutions provider for the food service industry in Ireland and the UK. Bewley’s provide all the essentials to café operators - the highest quality coffee and tea, backed up by superior equipment, excellent barista training, a reliable and responsive service department, and awardwinning customer service. “As market leaders and experts in our field, Bewley’s continue to deliver the complete beverage solution and quality coffee and tea offering to customers throughout Ireland,” says Carol Geary, Bewley’s Foodservice Marketing Manager. “Our unwavering commitment to quality, our people, and our creative approach to meeting the needs of our customers is at the heart of our success. We want to continue to build on these strengths. We will be using Catex as a platform to showcase the developments we have made regarding our hot beverage programmes for food service operators and we will be

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canvassing for their feedback.” With over 40% market share across food service channels, the Bewley’s training and sales team will be familiar to many visitors to Catex, and Bewley’s are encouraging all visitors interested in hot beverages solutions to visit their stand. The company will be demonstrating the very best in barista techniques from a dedicated barista bar, as well as showcasing their new, premium loose leaf tea offer. The event will be a fantastic opportunity for food service operators to learn first-hand how Bewley’s work collaboratively with their customers to enhance all aspects of an operator’s hot beverage offer. “Our objective - always - is to ensure that consumers will enjoy an outstanding cup of coffee across all of the out

of home channels, which in turn drives loyalty towards an outlet,” says Carol Geary. “The key challenge in today’s market is to continue to offer a high quality product and good value to increasingly cost-conscious

Bewleys 188x130 trade advert landscape.pdf

15/01/2015

consumers. We pride ourselves on identifying opportunities for our customers to grow their businesses, recognising that each partner is unique and working with them to tailor a solution that is suitable for them.”

“BEWLEY’S WERE THE FIRST TO IMPORT TEA DIRECTLY INTO IRELAND AND WERE THE FIRST COMPANY TO INTRODUCE FAIRTRADE CERTIFIED COFFEES TO IRISH CONSUMERS.”

15:13

No half measures, means you’ll never be left high and dry C

CMY

We’ve always prided ourselves in offering exceptional customer service and, because we value your business, a first class service is all part of the deal. That’s a dedicated Account Manager, a designated Barista Trainer, a nationwide Service Team of Engineers to hand, as well as a Customer Care Team ready to take your call. It guarantees accuracy reliability, accountability, efficient delivery and machine quality. Bewley’s now support over 4,000 café, restaurant and hotel locations nationwide.

As the Category Experts, Bewley's are delighted to be exhibiting at Catex this year. Come visit us on stand F26 in the RDS from the 17th to 19th February and talk to us about what we can do for your business. To speak to a Bewley's representative call us today on 1850 248 484 or visit www.bewleys.com

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EXHIBITION PREVIEW

MIELE COMMERCIAL LAUNDRY APPLIANCES

THE BENEFITS OF AN IN-HOUSE LAUNDRY SYSTEM

From large hotels that need rapid turnover of laundry to smaller hospitality businesses, Miele Commercial laundry appliances deliver reliable results to a high standard every time.

BETTER. FASTER. MORE EFFICIENT. The ultimate in-house laundry solution.

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POWERFUL

ar e drum olumes

ith short cycle pro rammes

INTELLIGENT

ultiple pro rammes for all industries

maller hospitality businesses that hold a limited quantity of linen require a fast service unconstrained by the business hours of an external commercial laundry service. The logistics of getting laundry out to be cleaned and back again for when it is needed can be time consuming and costly, and requires a system of in and outgoing collections. Larger hotels and guest houses can benefit from Miele’s low energy and efficient water consumption. Miele’s performance engineering can process large volumes of laundry and, thanks to Miele’s honeycomb drum, ensure the gentle care of all laundry. Washer-extractors and tumble dryers, with capacities ranging from 6.5kg to 32kg, and rotary ironers offer the appropriate solution for every situation. Miele Commercial Washing Machines & Tumble Dryers • Available in load capacities of 6.5kg to 32kg • Can process large volumes of laundry • Economical to run with short cycle times • Gentle care of your laundry thanks to Miele’s honeycomb drum For more information on Miele’s commercial laundry range, visit www.miele-professional.ie.

HOTEL & CATERING REVIEW

EFFICIENT o

ater and ener y consumption reduces your costs

QUALITY

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isit iele rofessional at CATEX and SHOWTEL ENTER TO WIN A €1000 MIELE VOUCHER

FREE MIELE VACUUM

ith e ery commercial laundry purchase pecial year anni ersary discounts no a ailable on iele laundry appliances. To find our more about the benefits of iele rofessional systems contact Sharon Blackburn:

Tel: Email: sharon.blac burn miele.ie .miele professional.ie

Terms and conditions apply. ho offer only. ee .miele professional.ie for more details.

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ELIMINATE HOTEL BEDROOM ODOURS WITH RDI

RDI Systems have been supplying a wide range of hygiene and waste reduction products to the Irish hospitality sector for many years, including RDI decarbonisers, balers, bin press systems, food waste reduction systems, and the extremely popular Germstar touchless hand sanitising system.

his year at Catex, RDI Systems will be showing their RDI Air Steril portable room steriliser which, they claim, is the best technology on the market for eliminating odour caused by smoking and spills in hotel bedrooms. The company sold over 50 units to some of the country’s leading hotels last year. RDI is also supplying the Air Steril system to car dealerships for removing odour from used cars. The other main markets for the product are hospitals, GP surgeries, and dental surgeries. RDI Air Steril has been independently tested by the Health Protection Agency

(UK Government). The RDI Air Steril range also includes fixed units for toilets, changing rooms, and stores, and can be customised to suit the size of any location. New to the market this year is the RDI hand dryer which incorporates the Air Steril system. This revolutionary combination will ensure that the washroom smells fresh, is free of harmful bacteria, and delivers sanitised air to the hands while drying is in progress. The RDI glass froster is another new product for 2015. An easy to use and attractive addition to any bar or cocktail lounge, the froster uses CO2

RDI GLASS FROSTER

gas to create a chilled frosted glass in a few seconds. It is ideal for any size of glass. Come along to Stand M14 to see the demonstration for yourself - and have a go too.

For further information, contact RDI Systems Ltd. Tel: (01) 6177963, email: info@rdisystems.ie or visit www.rdisystems.ie

Boost the Hygiene rating in your business with these great products RDI Portable Room Steriliser: Banish odours (smoke, spills) from hotel bedrooms – kills the bacteria that cause the problem! MONEY BACK GUARANTEE Best technology on the market

Toilet Air and Surface Steriliser Keep toilets fresh without the use of sprays or perfumes – the RDI Air Steril Washroom range will cover both high and low volume use. Just connect to power and install about 2 metres off the floor and you have fresh, odour free and bacteria free washrooms 24/7. RDI Systems Ltd 6-9 Trinity Street Dublin 2 T: 01 6177963 F: 01 6177964 info@rdisystems.ie www.rdisystems.ie Urgent: 087 2553089

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NEW! Hand Dryer and Air Steril combined – this exciting innovation has just been launched. The most hygienic washroom technology at special CATEX prices! Have a look at: www.rdisystems.ie

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EXHIBITION PREVIEW

LOCALLY PRODUCED

PRODUCE FROM KEELING’S FARM FRESH

Provenance is vital and our key core strength is that we are not only suppliers but growers too, offering superior quality, locallyproduced produce.

eeling’s farm fresh are specialists in the supply of fresh, exotic and prepared fruit and vegetables, freshly squeezed juices and salads, and fresh dairy and cooking oils to the food service industry. Growing is a vital part of what we do and it allows us to offer the best in season, locally-grown produce from our farms. Our expertise enables us to pick the best growers who share our passion for quality. Freshness is essential, so we work hard to reduce the distance from farm to fork. Our determination to keep road and air-miles to a minimum is just another example of our fresh thinking. Our extensive fleet guarantees that delivery schedules are met from our facilities at Dublin, Cork, Wexford and Belfast. All produce is delivered in refrigerated vehicles by our professional team to ensure that it reaches you in the best condition. At Keeling’s Farm Fresh, we operate 24 hours a day to offer you a flexible service that will

always meet your needs and we are dedicated to working with our customers to meet the changing demands of the Irish consumer. Our range of produce is also available from Pallas Foods and Crossgar Foodservice.

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When only the freshes t will do ...

With over 6 0 years exp erien understand your need fo ce, we r quality serv and flexible ice delivery. Itâ&#x20AC;&#x2122;s our kno wledge that allows us to you the bes bring t local and s ourced prod both fresh a u ce, nd prepared .

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rtners

farmfresh@keelings.com

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EXHIBITION PREVIEW

CALOR PROVIDING TAILORED

ENERGY SOLUTIONS

TO BUSINESSES ACROSS IRELAND Calor Gas, co-sponsor of Catex 2015, is a leading provider of innovative energy solutions to the hospitality and catering sector, helping restaurants, hotels, guest houses and leisure facilities to harness the efficiency and sustainability of Liquefied Petroleum Gas.

quipping chefs with a clean and responsive flame to produce top quality food, Calor is the fuel of choice for chefs all over Ireland. The speed and high controllability of Calor Gas gives kitchen staff the confidence of working with immediate temperature, visible flame and precision cook quality. However, the flexibility and convenience of Calor LPG means that it has a range of applications across the catering industry - heating water or spaces, and powering air conditioning and laundry facilities. Among the advantages Calor

gas can offer over other fuel options are reduced running costs, reduced maintenance costs, greater efficiency, and reduced CO2 emissions. Calor LPG is a versatile, portable and manageable fuel that is easily stored and delivered in cylinder and bulk tank form. It is one of the cleanest conventional fuels available, producing far lower carbon emissions than oil, coal, peat, and even electricity. Calor has been delivering innovative energy solutions in Ireland for over 75 years. Calor is part of SHV Energy, the largest distributor of LPG worldwide, fuelling industry, businesses, vehicles and homes

in more than 27 countries. This provides our customers with access to global best practice in energy innovation, which is tailored by local experts for their specific business needs. It also means access to a secure supply of fuel, with strategic storage locations throughout Ireland, delivered through Irelandâ&#x20AC;&#x2122;s largest LPG tanker fleet. We understand that each business has individual needs. That is why we will create a complete custom-made energy solutions proposal that is designed specifically for your company. In addition, Calor customers can enjoy excellent customer support, online

account management, and the peace of mind that comes with knowing that, with Calorâ&#x20AC;&#x2122;s tank telemetry and automatic top up service, they will never run out of gas.

For further information or to speak to a Calor energy advisor, call our Calor contact centre on: 1850 812 450 (ROI) or 028 9045 5588 (NI), email info@calorgas.ie, or visit www.calorgas.ie

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CATEX - PRODUCT PREVIEW MIELE

ROTARY IRONER

BEWLEY’S

HERBAL AND FRUIT TEA RESURGENCE Bewley’s are continuing to invest in new product development to ensure that operators have the necessary support to capitalise on the emerging tea trends in Ireland. According to research conducted earlier this year, traditional black tea is in decline - the market has contracted by about one per cent yearon-year since the recession kicked in. However, there has been a resurgence in demand for herbal and fruit tea, mainly due to their perceived health benefits. Operators should note that there are high margins to be gained from having loose leaf tea as part of their product offering. For example, a 250g bag valued at €6.50 makes approximately 100 cups of tea. Bewley’s recommend an RRP of €2.50 per cup which allows operators to achieve a 97% margin. Bewley’s premium range is available in two varieties - loose to be brewed in a pot and pyramid style biodegradable teabags.

Miele’s HM 16 - 80 rotary ironer is the ideal machine for light duty applications that require a high standard of finish. It makes light work of all flatwork, from table cloths and napkins to pillowcases and sheets. The HM 16 - 80 is easy to install in a wide range of establishments, including guesthouses, small hotels, pubs and restaurants, and is the first choice for laundry operations where space is of prime consideration. As laundry is fed in and returned to the front of the ironer, it is suitable for installation against a wall where it can be operated by one person. Though compact in size, it is capable of processing a large number of items per hour to a high standard. The HM 16 - 80 also has a steam ironing facility. A water storage reservoir can be heat-activated via a selector switch on the front panel to generate steam, which assists in the ironing process. Visit miele-professional.ie for more information on Miele’s commercial laundry range.

GARLAND

COUNTER TOP INDUCTION MODELS

CONVOTHERM

SMALL IN SIZE, BIG ON POWER Convotherm’s range of mini combi steamers are perfect kitchen all-rounders that can be used for roasting, grilling, steaming, baking and regeneration. The small dimensions speak for themselves, with a width of only 51.5cm to ensure that they fit in every kitchen. A large viewing window means that you can keep a regular check on what is happening inside, while the high-quality silver finish makes them ideal for front of house cooking in restaurants, or for behind the counter use in retail outlets. The mini combi steamers feature a multi-point core temperature sensor and antibacterial door latch handle fitted as standard, along with Convotherm’s Crisp&Tasty climate function and Press&Go quick button selection.The 6.10 and 10.10 minis feature six and 10 shelves respectively and are available through Manitowoc. For further information, contact Manitowoc on 00 44 1483 464900 or visit www.manitowocfoodservice.com/uk

The Garland range of high performance counter top induction models provides chefs with a flexible and portable solution when fast, controlled heat is required. A lightweight, easy to handle and slimline design is matched with rugged durability to provide maximum convenience and operational safety. Providing fast, energy efficient heat, along with precise cooking controls and an overheat sensor to help prevent damage to the unit if the pan runs dry, the surface only gets hot when an induction suitable pan is placed on top. This means that the surface is cool to touch when not in use, thereby reducing the excess heat which is generated from traditional gas hobs. The induction hobs are available in all shapes and sizes, with chefs just having to plug and play! For further information, contact Manitowoc on 00 44 1483 464900 or visit www. manitowocfoodservice.com/uk

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Could your Restaurant benefit from our work? Do you feel strongly on some legislative matter, and do you feel powerless to put your points over to the relevant authorities? Do your current Staff and Management need ongoing training? Could you benefit financially from all of the special packages arranged on behalf of the members with Utilities, Merchant Services, Insurance providers, reservation systems, HACCP training, and PPI? Would you benefit from networking with your colleagues at either a local or national level?

Join the Restaurants Association of Ireland today We are the professional body of the Irish Restaurant Industry with our primary function being to promote and defend the interests of our 1,400 members nationwide Avail of member only savings and discounted rates on Gas, electricity, telecoms, merchant services, insurance, PPI & much more Access to legislative updates on Allergens,VAT rates, JLCâ&#x20AC;&#x2122;s, Employment Law, Health & Safety, NERA Inspections, Revenue and more Access to employment advice and templates Access to training in Kitchen Management, Customer Service, Sommelier, Barista & more Hear from international and national speakers at our annual Restaurant Symposium on key restaurant trends Receive an outdoor membership plaque Post your recruitment needs on www.rai.ie The Association organise seminars and workshops, which address specific marketing issues The Association partakes in Catex, Hospitality Expo, and the Food and Hospitality Show with opportunities for members to run pop-up restaurants at these events.

If you would like to join the RAI, please contact Jacqui Simpson, membership@rai.ie or call 01-6779901 IRISH RESTAURANT AWARDS 2015 are launching soon! Keep up to date on www.irishrestaurantawards.com

WWW.RAI.IE

@RAI_ie

Patrons:

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28/01/2015 10:36

FIVE MINUTES WITH

TOM FLAVIN

Tom Flavin, Executive Chef at Limerick Strand Hotel and winner of Best Chef Limerick at the 2013 Irish Restaurant Awards, gave five minutes of his time to Hotel & Catering Review to discuss his international career and the quality of Irish produce.

TELL US ABOUT YOUR CAREER TO DATE. When I was 18 I left Ireland and went to work in the Philippines for a cousin of mine that had a restaurant there. I worked there for nearly two years and then I decided to go further afield, so I went to London and was lucky enough to get a job in The Dorchester. I spent about six years there working my way through the kitchens – I saw a lot of the hotel. Then I did a stint in Raffles Hotel in Singapore and from there I went to Australia and travelled around, working in Brisbane, Cairns and Melbourne, which really opened my eyes to different types of cuisine. Then I found myself back in Ireland! HOW LONG HAVE YOU BEEN AT THE LIMERICK STRAND? I joined the Strand in 2007, before it opened, in hard hat and boots, and we put the kitchen in together. We built the team from scratch. I was lucky enough to know the demographic here in Limerick because I’d been in

the Castletroy Park Hotel for eight years so I knew what local people wanted. We’ve a great team here. Most of them have been with me for six years. We’re constantly changing and we’re constantly trying new things and introducing new trends to Limerick. HOW HAS YOUR INTERNATIONAL EXPERIENCE INFLUENCED YOUR STYLE OF COOKING? I’m very much about Irish and local produce – that’s what we’re about. But it’s nice to mix and match different herbs and spices from the other side of the world with our Irish produce. Trying to source them was a challenge in the beginning but it’s great now because you can get almost anything fresh. I’ve seen different produce first hand in London, Singapore, Sydney and Melbourne and I think what we have here in Ireland is top quality. It’s just as good. At the moment we’re sourcing a lovely rib of beef and we’ve invested in more water baths. We’re experimenting with slow cooking and it has proven to be

really popular in the restaurant. We’ve some Skeaghanore duck too - 16oz slow cooked whole duck - it’s absolutely fantastic. HOW IMPORTANT IS IT TO USE YOUR LOCAL SUPPLIERS? It’s hugely important. We’re constantly in contact with our suppliers. Last year the kitchen team went to visit five or six different suppliers in the locality to see what goes on in the farms. We went to Caroline Rigney’s pig farm. We went to the guy that grows our organic lettuce and we went to our free-range egg supplier. We’re planning another day because a lot of the staff are interested in where we

source our food. WHICH IRISH CHEFS DO YOU ADMIRE? There’s an abundance of really good chefs in Ireland that you have to admire. To be honest, anybody who has created their own business or is running their own restaurant has taken the plunge and has to be admired because it’s such a hard business to be in. You have to juggle all the foodie things and be able to run the business, as well as build a good team around you. View the Limerick Strand Hotel’s ‘Our Food Story’ video at http://youtu.be/VHcnrhsTZ-s

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KEY TO THE DOOR

KEY TO THE

DOOR Openings, Closures, Refurbs and Acquisitions

LONE STAR FUNDS ACQUIRES JURYS INN Oman Investment Fund, Mount Kellett Capital Management, Ulster Bank (part of the Royal Bank of Scotland), Westmont Hospitality Group and Avestus Capital Partners have entered into a definitive agreement for the sale of Jurys Inn to an affiliate of Lone Star Funds for a total consideration of £680m. The transaction is subject to approval from the Competition and Consumer Protection Commission in Ireland and is expected to close in Q1 2015. The existing management team, led by CEO John Brennan, will continue to lead Jurys Inn. “We are delighted with this transaction, which marks the completion of a tremendously successful repositioning of Jurys Inn,” says Nick Weber, Head of Europe for Mount Kellett Capital Management. “Prior to its acquisition less than two years ago, Jurys Inn was burdened by excessive debt and faced an uncertain future. The investor group brought fresh capital, restructuring expertise, and a focused strategy to help transform the company into one of the leading mid-market hotel groups in the UK and Ireland.” The Shareholders and Jurys Inn were advised by Credit Suisse and Eastdil Secured.

SHAREHOLDERS APPROVE DALATA BID FOR MORAN BEWLEYS Dalata shareholders approved a 455m Moran Bewleys hotels transaction following a vote at a shareholders’ meeting regarding the deal on January 5th. The Moran Bewley’s deal, which does not include the Red Cow Moran Hotel in west Dublin, remains subject to clearance from the Competition and Consumer Protection Commission. At the time of writing, the CCPC is expected to announce by the end of January whether it will approve the deal or order a more detailed review. Dalata currently owns or operates 38 hotels in Ireland and Britain, with about 6,000 rooms. The Moran deal, which includes Bewley’s hotels in Ballsbridge, Dublin Airport, Leopardstown and Newlands Cross, as well as the Silver Springs in Cork, will add a further 2,500 rooms to its portfolio. SEVEN HOTELS ON THE MARKET Estate agents CBRE are offering seven hotels for sale. They include the 112-room Metropole Hotel in Cork, the three star, 113-room Glenroyal Hotel in Maynooth, which has an asking price of 10.5m, the 126-room Johnstown House in Enfield, with an asking price of 6.5m, the 145-room Fels Point Hotel in

Tralee, the 87-room Killeshin Hotel in Portlaoise (3m) and the South Court Hotel in Limerick (2m). The Maldron Hotel in Wexford, which is leased to Dalata for 20 years, is being sold as an investment. GALLAGHERS HOTEL SOLD Gallaghers Hotel on Main Street in Donegal town has been sold for approximately 1m. The 82-bedroom hotel was sold by CBRE on the instructions of KPMG’s Kieran Wallace who was acting as receiver over the property. It was purchased by a Middle East-based private investor who has added another hotel to an expanding portfolio of Irish hotels. McGettigan Management Services will be appointed as the new Management Company for the hotel by the new owners. INUA HOSPITALITY BUYS MUCKROSS PARK DTZ Sherry FitzGerald recently confirmed the sale of the Muckross Park Hotel and Spa in Killarney to Irish hotel investment company iNua Hospitality for 6.25m. The five-star hotel, which dates from 1795, has 68 bedrooms and 10 self-catering suites. The hotel was sold at the request of Declan Taite of Duff & Phelps who was appointed receiver by ACC bank.

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28/01/2015 10:49

COMMERCIAL PROFILE

J&C KENNY’S WORLD

OF WINES & SPIRITS Chilean wines have achieved major popularity in Ireland in recent years and one of J & C Kenny’s most popular Chilean brands comes from a family-owned vineyard in the Cholqui Valley sector of the Maipo Valley.

s we are a family-owned and run company we like to work with similar, family-owned operations. We find that a common ethos and understanding leads to a successful working relationship and, in the case of Viña Tres Palacios, incredible wines made with love and passion. Viña Tres Palacios was founded in 1996 by Patricio Palacios and his wife Maria Inés Covarrubias. Patricio and Maria spent more than three years seeking out the ‘terroir’ that would later deliver what they were looking for: originality and maximum quality. “When the place finally appeared my wife and I and our four children climbed to the top of the property’s highest peak, opened a bottle of Chile’s finest wine, and poured it onto the earth as a gesture of generosity from us to nature,” he says. That day they also made a family commitment to carry this project to at least the third generation and, as an indication of that pledge, they christened their project ‘Tres Palacios’. The cornerstone of this inheritance is the production of very high-quality, high-image wines based on grapes grown under the strictest standards of quality control. This is how their extraordinary wines began, and in just a very short period they began attracting considerable attention and earning awards in major international competitions. Vina Tres Palacios offers

beautifully balanced and elegant Reserva wines; Cabernet, Merlot, Sauvignon Blanc and Chardonnay, as well as an exquisite Family Vintage (Gran Reserva) range of red wines focusing on Merlot, Cabernet and Carmenere from the Cholqui valley. The jewel in the crown, however, and a must try for any Chilean wine lover, is the stunningly beautiful Cholqui Merlot. Cholqui is the best wine produced in every vintage and represents the most authentic expression of Cholqui’s magic and its richness. Every grape of Cholqui comes from a group of selected corners and vines that show their concentration of flavours and aromatic profile to perfection. The yield is about six tons per hectare to achieve all the strength and fruit expression needed for this wine. After the fruit is picked by hand it is transferred to the winery in small plastic boxes where a second selection of clusters takes place. The grapes are de-stemmed and transferred to an open tank, where they are crushed and

pressed delicately, with a constant evaluation of the must. After a maceration of seven days the wine is racked into New French Oak barrels to start with the malolactic fermentation. The 10 to 12 months aging period follows and it is then bottled and kept for another six months before being released to the markets. The result is always an authentic wine that is complex and long lasting. Cholqui is the best expression of Cholqui Valley. Vina Tres Palacios present an elegant, beautiful and authentic range of wines, which reflect the terroir, passion and love of their company. This makes their portfolio a truly unique find in an age where so many wines are mass produced.

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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27/01/2015 16:30

FOOD TOURISM

YOUR COUNTRY NEEDS

...TO FLY THE FLAG OVERSEAS The Irish food industry is looking for 30 ambitious professionals to participate in a programme with the potential to deliver in excess of 20m in sales for Irish food companies.

ord Bia and the UCD Michael Smurfit Graduate Business School launched a search on January 6th for 30 highlymotivated professionals to represent the Irish food industry in overseas markets. Applications are being sought for two scholarship programmes that combine academic learning with a foreign industry placement. Successful applicants will undertake assignments in overseas markets on behalf of Irish food and drink companies which have the potential to generate in excess of 20m in sales for the companies involved over the next three years. This is the seventh year that Bord Bia and the UCD Michael Smurfit Graduate Business School have worked together

on overseas programmes which merge academic learning with practical experience in order to support the growing Irish food industry. To date, more than 150 participants have taken part in the programmes, working towards a Masters qualification while completing over 600 business development projects on behalf of Irish food companies in 13 countries around the world. “These two programmes aim to recruit high potential, ambitious, motivated professionals who have aspirations to become future leaders in the Irish food industry,” says Michael Murphy, Director of Markets, Bord Bia. “Previous participants have been highly successful in delivering new business and insights on behalf of Irish food companies in overseas markets while

obtaining a Masters qualification. This commitment, both to the Irish food industry and to furthering their own academic qualifications, has paid off, with over 75% of past participants now employed in exciting positions in both Irish and international food companies.” ABOUT THE PROGRAMMES Applications are now open for the Bord Bia Marketing Fellowship Programme (MSc. International Marketing Practice) and the Origin Green Business Sustainability Programme (MSc. in Business Sustainability). The Bord Bia Marketing Fellowship Programme is an intensive 12-month action learning programme giving successful candidates the

combined opportunity to gain hands-on experience working with some of Ireland’s leading food companies while also gaining a Masters degree. Applications are welcomed from graduates with a minimum of two to three years' work experience and an interest in business development and sales. Some placements will require fluency in a second language. The closing date for applications is March 5th. The Origin Green Business Sustainability Programme is a two-year programme which aims to develop core expertise and understanding in the area of business sustainability specific to the Irish food and drink industry. Participants will undertake an MSc. in Business Sustainability involving a number of taught modules

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FOOD TOURISM

PARTICIPANTS TESTIMONIALS

(L-R): Recent graduates of the Bord Bia Marketing Fellowship programme, Gareth Murphy, Sales Manager, Keoghs Crisps and Sonja Matthews, Glanbia Performance Nutrition, with current participants in the Bord Bia Business Sustainability Programme - Deirdre Ryan, Ruth Moriarty and Philip Cocoman.

which will provide them with expert knowledge in food sustainability, and a strong insight and understanding of the Irish food industry at sector and industry level. They will then be assigned to overseas markets and/or company placements to promote Origin Green. Origin Green is the sustainability programme developed by Bord Bia to demonstrate the commitment by Irish food and drink producers to operate sustainably in terms of emissions, energy conservation, water management, biodiversity, community initiatives and health and nutrition. Applications for this programme are welcome from individuals with five years of commercial experience in the food and drink or marketing sectors who already hold a

“PREVIOUS PARTICIPANTS HAVE BEEN HIGHLY SUCCESSFUL IN DELIVERING NEW BUSINESS AND INSIGHTS ON BEHALF OF IRISH FOOD COMPANIES IN OVERSEAS MARKETS WHILE OBTAINING A MASTERS QUALIFICATION.”

primary degree in business, science or languages. Applicants must have a keen interest in sustainability and business and some placements will require fluency in a second language. The closing date for applications is April 2015. HOW TO APPLY The programmes are fully funded, with participants receiving a bursary of approximately 23,000 in addition to having their tuition fees paid. Applications can be made by visiting www. smurfitschool.ie/bordbia. All applicants will undergo a rigorous selection process and the 30 candidates demonstrating the most potential to add value to the Irish food and drink industry will be selected.

TOWN OF FOOD SETS UP SCHOOL OF FOOD School of Food is a new Kilkenny Food Campus in Thomastown, Co Kilkenny, and the latest venture from the ‘Town of Food’, a community-led initiative based in Kilkenny which aims to promote Ireland’s south east as a food destination and centre for food education and entrepreneurship. The School of Food will provide educational programmes to train the next generation of professional chefs, as well as inform the wider community through classes and a community garden. Courses range from training young mums to training for brewers and chefs. For further information, visit www.townoffood.com

“The highlight so far has been moving to the Nordic market and the hands on learning this has entailed. Living in somewhere as beautiful as Stockholm is an added bonus. Already I have had the opportunity to represent Irish companies at the Nordic Organic Fair in Malmo, getting in front of distributors, and travelling in Sweden and Denmark to carry out market research and gain consumer insight, among other activities. I would encourage anyone who has an interest in and a passion for the Irish food industry to apply.” - Linda Madigan from Clare is currently undertaking the Bord Bia Marketing Fellowship Programme and is based in Stockholm.

“This programme has allowed me to build an excellent network of people in the industry while offering a great variety of learning experiences. Placements on both side of the Atlantic in London and the US have allowed me to see how sustainability is being integrated into leading international food and drinks companies. I would recommend this to anyone looking to gather great work experience and gain exposure to some of the top food and drink companies in the world.” - Philip Cocoman from Kildare is currently undertaking the Bord Bia Business Sustainability Programme and is based in Atlanta.

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SUPPLY LINE

SUPPLY LINE ESSENTIAL PRODUCT KNOWLEDGE SOLARLUX

SLIDING GLASS DOORS

TATE & LYLE

NEW SYRUPS Tate & Lyle’s newly launched range of Fairtrade beverage syrups for flavouring and sweetening coffee and other hot drinks, as well as for frappes, shakes and cocktails, is now available from Cream Supplies. Three flavours - vanilla, caramel and hazelnut - will be available initially although additional flavours are planned soon. Globally, Tate & Lyle is the second largest contributor to Fairtrade, helping 20,000 small scale, cane sugar farmers throughout Belize, Fiji, Guyana and Jamaica. The new syrups are normally priced at Stg£3.99 for a 750ml bottle and are available for next day delivery from www.creamsupplies. co.uk. As a special introductory promotion, they are currently only Stg£2.99.

Solarlux’s folding doors are treating guests to spectacular garden surrounds at a luxury retreat established by acclaimed celebrity chef Raymond Blanc. Belmond Le Manoir aux Quat’Saisons is a renowned escape for those looking to relax and enjoy good food and drink in the Oxfordshire countryside. Solarlux’s SL80 folding doors were chosen as the perfect solution for providing guests at hosted functions with access to the scenery. The folding glass doors have been fitted to a glazed extension to the existing building, which is used to host between 60 and 80 events, weddings and other formal functions every year. “The doors are very easy to use so I’m very happy,” says Phillip Newman-Hall, Director and General Manager at Le Manoir. “With a finger, you can move the whole wall - it works exactly how we want it to. The guests love it too; it’s a good selling point to be able to bring the garden into the room -or take the room into the garden.” Solarlux’s folding doors have allowed Le Manoir to move events that were previously hosted in another less suitable room within a different area of the hotel. Guests can now enjoy events in the glazed area adjoining the property, where the countryside bathed in natural light is now in full view. 50 guests at a time can enjoy the space and, with Raymond designing the menu and running a cookery school at the premises, Le Manoir attracts gastronomes that enjoy the finer things in life, including inspiring glass architecture. For further information, visit www.solarlux.com

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SUPPLY LINE

CREAM SUPPLIES

BARRELAGED COCKTAILS One of the most prevalent bartending trends crossing the globe right now is barrel-aged cocktails and Cream Supplies has responded by introducing a new range of oak barrels to its portfolio.Storing pre-mixed cocktails in barrels for a few weeks (somewhere between one and seven) brings a new dimension to a drink, imparting mellowness and adding subtle earthy flavours. Once the perfect depth of flavour is achieved, the cocktail can be transferred to glass bottles if necessary. A further advantage of mature, barrel-aged cocktails is that they are perfectly mixed and can be served without the usual waiting time. Smaller barrels will provide much faster results than bigger ones as there is more surface area to the volume of liquid. The larger the barrel, the less wood is in contact with the cocktail and the longer it will take to draw flavours from the oak. Cream Supplies’ two, three and five litre barrels are made with new oak and come complete with a funnel, tap and stand. They are available for next day delivery from Cream Supplies’ online shop, www. creamsupplies.co.uk and start at £58.29 ex VAT and £69.95 inc VAT.

CREAM SUPPLIES

THE ICE AGE COMETH Cream Supplies has a range of ice moulds available from its online store to tempt bartenders looking for something a little different. Super-sized cubes have instant impact as well as a slow melt rate. Cream Supplies’ new Super Cube moulds make 6 x 4.9cms square cubes. Spherical ice is currently very popular. It makes a dramatic statement and melts slowly so it doesn’t overly affect the flavour of the drink it is cooling. Tovolo moulds produce twin, ice spheres of 6.5cms diameter - perfect for that glass of whisky or brandy. They stack neatly together to conserve space and the silicone lid provides a tight seal to ensure there are no leaks. The sturdy base ensures that the moulds do not tip over while in the freezer. Also available is Eddington’s giant ice sphere mould which creates three sizable balls of ice, each measuring 5.8cms, while the smaller version produces 10 ice balls, each measuring 3.25cms in diameter. Ice rocks are a great alternative to ice balls. The Eddington’s On the Rocks mould makes three large, jagged, ice shapes measuring 5.8cms. All ice moulds are dishwasher safe and are available from www.creamsupplies.co.uk for next day delivery.

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SUPPLY LINE

EMMA JEANS

SPONGE FINGERS Sponge Fingers are not only an all year round favourite alongside a cup of tea or coffee, but are the secret ingredient in many desserts, such as tasty tiramisu and traditional trifles. They are, therefore, a must-have ingredient for the catering sector. Emma Jeans Sponge Fingers, one of Flanagan’s Foods’ own brands, have been on the Irish market for 15 years and the longevity of the brand can be attributed to the great product quality which has ensured strong brand loyalty. “Following a recent design rejuvenation, the new packaging now looks more contemporary and more appealing, and also complies with the new EU Food Labelling Regulations,” says Brand Manager Agnes Chvojka. “The new packaging will be rolled out from April this year. These crunchy and delicious Sponge Fingers have less than 1.5% saturated fat, no artificial colours or GM ingredients.” For more information on Emma Jeans Sponge Fingers, call Flanagan’s Foods on +353 1 450 6100, or visit www.flanagansfoods.ie

BONOMI AMARETTI

ALMOND COOKIES Amaretti, classic Italian almond cookies, also form part of the Flanagan’s Foods portfolio. Perfect for snacking and desserts, the cookies are crispy and crunchy on the outside and soft inside. These small, domed shaped cookies originated in Venice, Italy during the Renaissance period. They can be served with any hot drinks, fine wine, after-dinner liqueurs, or alone, or can be used to bake delicious Amaretti cakes. They also provide a tasty topping for ice creams. For more information on Bonomi Amaretti, call Flanagan’s Foods on +353 1 450 6100, or visit www.flanagansfoods.ie

BIG OZ

GLUTEN FREE VARIETY PACK Flanagan’s Foods are introducing an award-winning gluten-free cereal brand to the Irish foodservice market. The Organic Variety Pack, one of their unique products in the range, has won the Free From Eating Out Award 2014 in the Best Product Manufactured for Food Service category. The Variety Pack contains individual portions of Gluten-Free Mix (a blend of brown rice, buckwheat and millet puffs), Honey Brown Rice Puffs, and Honey Corn Puffs. Together with Cornflakes, Multigrain Flakes and the superb Chocolate Buckwheat Flakes with Raspberries were Highly Commended in the Free From Food Awards 2014. All of these products are not only gluten-free but dairy, wheat, nut, soya and eggfree. Moreover, Big Oz is approved by The Coeliac Society UK, The Soil Association (for their organic ranges), and The Vegetarian Society. To order the Variety Pack, call Flanagan’s Foods on +353 1 450 6100.

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28/01/2015 11:21

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26/01/2015 27/01/2015 15:31 16:31

Be Inspired at CATEX Join us at CATEX 2015 as we celebrate 50 years of serving up Irelandâ&#x20AC;&#x2122;s best-loved foodservice event with a host of inspiring demonstrations, lively debates, exciting competitions, plus hundreds of suppliers and thousands of products all under one roof.

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27/01/2015 08/01/2015 16:32 12:33