Hotel & Catering Review July 2016

JULY 2016

CALL TO ACTION MODERATE PRICES OR LOSE VISITORS

PROFILE

CITYWEST GROWS CONFERENCE BUSINESS

Staycation

SURGE INCREASING NUMBERS REDISCOVER IRELAND

#TRENDING

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SAVE THE DATE! The winners will be announced at a black tie gala dinner in the Lyrath Estate, Kilkenny,

ON 27TH SEPTEMBER To view all finalists or to book your seat: Visit: hotelandcateringreview.ie/awards or contact Tara Brady: Phone: 01 432 2232 | Email: tara.brady@ashville.com

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JULY 2016

Go to issuu.com/ ashvillemedia for the online edition

JULY 2016

CALL TO ACTION MODERATE PRICES OR LOSE VISITORS

PROFILE CITYWEST GROWS CONFERENCE BUSINESS

Staycation

SURGE INCREASING NUMBERS REDISCOVER IRELAND

#TRENDING

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Cover image by: Fáilte Ireland

CONTENTS IN THIS ISSUE

12 COVER STORY

THERE’S NO PLACE LIKE HOME

The domestic market is crucial to the tourism industry, not only in terms of revenue, but also by providing an opportunity to extend the season and deliver additional business in spring and autumn.”

E The sunburst gold of an organic egg yolk with its rich flavour and firm texture lifts the quality of your food without breaking the bank!

Cracking

Eggs

Noel John McLoughlin, Director of Marketing, Fáilte Ireland.

09 16 18 20 22 23 28 33 #INGREDIENT

ggs are nature’s perfect food; all those nutrients neatly packaged inside the shell, ready to be cooked in a myriad of different ways. Chefs love their versatility in sweet and savoury cooking.

They form the basis of the classic French mother sauces — mayonnaise, hollandaise and béarnaise, and their many derivatives.

Butlers Organic Eggs are produced by David Butler on his family farm in county Carlow. When he took over his father’s mixed tillage and beef farm, he decided to convert to organics and discovered the huge unfulfilled demand for high quality eggs. Beginning with 250 laying hens in 2007, he now has 2,000, laying around 14,400 eggs a week.

Organic standards stipulate the highest levels of animal welfare; certified organic eggs are always free range, with more space to roam inside and outside and lower stocking densities than any farming system. In addition, their certified organic feed and the pasture they forage on is all 100% natural; GMO, chemical and pesticide free. What is more, Butlers deliver their eggs direct from the farm to restaurants, which means your ‘fresh’ eggs really are fresh.

Access to grass or fresh greens is what gives yolks their lovely vibrant orange colour and variety in the diet produces far tastier eggs. It is that flavour, coupled with quality and freshness, that motivates leading foodservice outlets like the Avoca restaurants and stores, Brooklodge Hotel in county Wicklow and Bistro One in Foxrock to choose Butlers Organic Eggs.

AS AN INGREDIENT, EGGS ARE INEXPENSIVE AND A GREAT WAY TO MAKE A COSTEFFECTIVE DISH FOR MENUS AT ANY TIME OF THE DAY – IT IS WELL WORTH PAYING A LITTLE EXTRA TO ENSURE IT IS THE BEST EGG YOU CAN FIND.

• Sauces: Fresh sweet and savoury sauces like mayonnaise, hollandaise, béarnaise, custard and crème patisserie are essential components of countless dishes.

• Modern Traditions: Scotch eggs, crispy hen’s egg and slow cooked yolks feature on some of the best chefs’ menus.

• Eggsotic: The vibrancy of fresh organic eggs really sings in dishes like tortilla, heuvos rancheros, shakshuka, Japanese omelette and Turkish menemen.

• Breakfast & Brunch: Eggs benedict or Florentine, fluffy pancakes, quiches, boiled, poached, fried, omelettes or scrambled. Local organic eggs raise the level of the simplest dishes.

For Trade Enquiries: David Butler 059 6471720 or email butlersorganiceggs @gmail.com

• Baking & Desserts: From airy, yellow sponges to crème patisserie or brûlée, ice-cream and pastry, quality eggs produce consistently superb results.

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REGULARS

03

NEWS

24

SUPPLY LINE

26

ON THE MOVE

CATERING REVIEW

Call to Action Irish Tourism Must Moderate Prices to Maintain Visitor Numbers.

Brexit Bulletin How Do We Minimise a Potential Downturn from our Largest Volume Market?

What’s Trending ‘Living Like a Local’ Gains Momentum Worldwide.

Profile Citywest Grows Conferencing Business as 13 Investment Gets Underway

Awards Preview Meet some of our Keelings Farm Fresh Gold Medal Awards sponsors for 2016.

Food Fayre Peter Caviston on Bloomsday bashes, celebrity chefs and future foods.

#Ingredients Good Eggs - the inexpensive way for chefs to inject versatility into sweet and savoury cooking.

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INTERIOR TRENDS JULY 2016 | HOTEL

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Business Matters RAI Opposes Minimum Wage Increase

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A Quick Chat With

Riccardo Grande of La Cucina restaurant

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

Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2016.

All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/ advertiser is responsible for honouring the prize.

Editor’s

VIEW G

alway city received a couple of significant boosts recently. In July the capital of the west learned that it had been successful in its bid to become European Capital of Culture 2020. Galway was chosen to host the European Capital of Culture 2020 along with Rijeka in Croatia and was selected from a shortlist of three Irish candidate bids. The city was in competition with Limerick and the Three Sisters Bid (Waterford, Wexford and Kilkenny).

The good news is already being shared widely around the world on Tourism Ireland’s various markets’ Facebook pages and Twitter streams. The year-long event will provide our tourism industry with yet another opportunity to highlight Galway prominently in key tourism markets around the world and will present potential visitors with even more compelling reasons to come and visit. Also, the exposure that Galway will get as hosts of this prestigious event will provide a further boost to Fáilte Ireland’s popular Wild Atlantic Way brand.

More recently, Australian tech firm SiteMinder announced that it will create 100 jobs in Galway as it opens a new office in the city. The company offers a cloud platform aimed at the hotel industry. Its products include an online distribution platform, booking engine, website creater, and a real-time market intelligence solution, as well as access to a network of travel agents. Ireland is the company’s fifth location, joining Bangkok, Dallas, Sydney and London, where SiteMinder has its European headquarters. The Galway office is expected to work alongside the UK base to support hotels in the region and globally, and the company has already begun recruiting sales staff, along with customer training and support analysts. SiteMinder’s customers in Ireland include Fitzpatrick Castle Hotel, the K Club, the Connacht Hotel and the G Hotel and Spa. Of course, the presence of SiteMinder further enhances Galway’s profile as a great location for the technology sector but it also provides hoteliers in the region and beyond with further options to enhance their online operations at a time when customers are increasingly planning, booking, recording and reviewing their holiday experiences online.

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

Maev Martin www.hotelandcateringreview.ie @HC_Review

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

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

27TH SEPTEMBER 2016

LYRATH ESTATE, CO. KILKENNY #KEELINGSGOLDMEDAL 2

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NEWS NAUTICAL RENOVATIONS

AT KING SITRIC

UNILEVER LAUNCHES LIFE STORIES Unilever Food Solutions has launched a resource aimed at helping promote, monitor and maintain cognitive health within the nursing home community. The Life Stories activity pack enables older people living in residential care to document and share their lives with others through fun and engaging activities. The pack is filled with a set of aquapaints, a historic trivia quiz, game ideas, and nostalgic adverts from iconic Unilever food brands, as well as case study challenges to encourage residents to recall happy early and mid-life memories. Mark McCarthy, Unilever’s Business Development Chef, has also designed a number of nutritional recipe ideas for chefs working in nursing homes.

Michael O’Connor, Key Account Manager for Unilever Food Solutions with Bernie Gorman, Activities Coordinator for Sancta Maria Nursing Home, Co Meath.

The King Sitric in Howth completed a major refurbishment of its bedrooms last month. The guesthouse now offers eight en-suite bedrooms with a modern and contemporary finish, and fittings reflecting the hotels affinity with the sea. Each of the bedrooms, which overlook Balscadden Bay, are named after an Irish lighthouse - Maidens, Baily, Kish, Mine Head, Hook, Tuskar, Rockabill and Fastnet. In 2013, the MacManus family renovated the first floor of the building, introducing the East Café, winner of the Georgina Campbell ‘Newcomer of the Year 2013’ award. The café offers casual dining to complement the fining dining of the established parent restaurant.

GOURMET FOOD CELEBRATES 10 YEARS

Gourmet Food Parlour celebrated 10 years in business on July 12th with the announcement that it will invest 0.5m in a store expansion, which is scheduled for completion in August, creating 15 new jobs in Swords. “Moving next door into a new expanded space will see the premises completely overhauled with 40 additional seats, a larger kitchen space, a fully licensed bar space, new menu items, and a private dining room,”says Gourmet Food Parlour MD Lorraine Heskin. Gourmet Food Parlour own branches in Swords, Malahide and Dun Laoghaire, and run kitchen partnerships with House on Leeson Street and 37 Dawson Street.

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CLASSY COCKTAILS AT

THE RESTAURANT The Restaurant by Johnnie Cooke at Brown Thomas in Dublin is now serving an extensive selection of cocktails, premium spirits, fine wines, champagne and craft beers.

The Classic Cocktail menu uses a range of spirits, including the dry martini with Stolichnaya vodka or Bombay gin, and dry Vermouth topped with a green olive. Cooke’s signature gin and tonics are a blend of herb and spice with a choice of 12 premium gins, including many of Ireland’s bespoke gins which are produced in small distilleries around the country. Patrons can choose from the London No 1 with pomegranate seeds, fresh basil and pomegranate tonic or Copperhead, with orange peel, coriander leaves and Indian tonic. The Champagne Cocktails Collection includes a Tintoretto with champagne and a splash of fresh pomegranate juice. Those wishing to abstain from alcohol can choose from an assortment of non-alcoholic cocktails such as the Drivers Razzmopolitan, with cranberry juice, lime juice and raspberry purée. The Fashion Fizz cocktail is a mix of Kalak vodka, elderflower liqueur, white wine, peach liqueur and white lemonade, topped with mixed berries. Diners can cool down with Irish craft beers and ciders, including Killarney Scarlet Pimpernel, Longueville House Cork Cider and Porterhouse Oyster Stout.

IBERIA EXPRESS TO FASTRACK CORK TOURISM A group of Spanish journalists, accompanied by a representative from Iberia Express, touched down in Cork Airport from Madrid recently. Representing print and online media, the group have a combined audience reach of over four million. It is hoped that the new summer service from Madrid to Cork will open up opportunities for Spanish tourists to see for themselves what the Wild Atlantic Way and Ireland’s Ancient East have to offer. The visit, hosted by Fáilte Ireland in conjunction with Tourism Ireland, included a tour of Cork city, Blackrock Castle Observatory, the English Market, a Fab Food Trail walking tour, a visit to the Shandon Bells of St Anne’s Church, the Rising Sons Craft Brewery, and to Kinsale and its many attractions such as Desmond Castle and Charles Fort Summer Cove. The journalists were also treated to a behind the scenes tour of Fota Wildlife Park with head warden Willie Duffy, as well as a visit to Cobh Heritage Centre and Titanic Experience Cobh.

Ireland welcomed 322,000 Spanish visitors in 2015, up 17% on 2014, generating 152m in revenue.

VISITORS TRUST THIRD PARTY REVIEWS StrideTravel.com have released new research that shows just how much visitors rely on third party websites when choosing a destination. Among the statistics shared in the research is that almost half of tour takers do not trust tour operators own sites. Nine out of 10 travellers think that reading online reviews is important, yet 45% of people taking escorted tours or adventure trips do not trust reviews posted on tour operator websites. According to research by StrideTravel.com, 95% are likely to trust reviews on independent third party sites.

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€2.2M UPGRADE

FOR MUSGRAVE MARKETPLACE

STRONG START FOR IRISH HOTEL DEALS Almost 30 hotels were sold in Ireland during the first six months of 2016 in deals worth more than 136m (£115m), according to CBRE Ireland. They found that 29 hotels were snapped up during the six months to June 30th 2016. Lisa Keogh of CBRE Hotels Ireland said the strong start to the year follows “an exceptionally busy” 12 months in 2015, during which 63 hotels totalling 710m (£601m) changed hands. “With as much as 500m (£423m) of hotel sales currently in negotiations, we are now expecting annual transaction volumes in this sector to meet, if not exceed, last year’s record performance,” she said.

CAPTURING IRELAND’S

ANCIENT EAST Brian Staunton, General Manager of Musgrave MarketPlace Ballymun and Noel Keeley, Managing Director of Musgrave Wholesale Partners.

Musgrave MarketPlace recently announced a 2.2m upgrade of its Ballymun store, located off St.Margaret’s Road in north county Dublin. The upgrade will result in a 20% increase in the size of the cash and carry area. The revamped 75,000 square foot store, which employs 65 staff, will officially open in October. As part of the upgrade, three new roles will be created at the branch within the areas of fresh food, liquor and equipment. Musgrave MarketPlace Ballymun will feature a range of new areas to assist foodservice and retail customers to access the information and products they need to drive their business forward. These include specialist meat, cheese, fish and fruit and vegetables counters, with experts on hand to advise on the latest culinary trends and a culinary theatre to showcase the Musgrave MarketPlace offerings for customers. Tailored classes will be hosted in this area, aimed at creating menu solutions for customers. Hundreds of new products will also be available in the upgraded store.

Seven top journalists from India, Canada, the UK, Belgium, Germany, Italy and Spain visited Ireland recently to learn more about Ireland’s Ancient East. These journalists write for some of the most influential newspapers worldwide, including The Hindu in India, which has a circulation of 1.5 million, and the Canada Sun, with one million.

The group took in counties Wicklow, Wexford, Kilkenny, Kildare and Meath, and the bespoke itinerary included a visit to Killruddery House and Gardens in Wicklow, Loftus Hall in Wexford, the Kilkenny Way Hurling Experience, and The Cider Mill in Slane, Co Meath to find out how Cockagee Irish cider is made.

One of the group is pictured during their visit to Loftus Hall and Hook Head Lighthouse in Wexford.

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Seve the U visit Irela writ new Hind of 1. one Wick Mea a vis in W Kilke Cide how

TLANTIC

PROMOTION TARGETS TOP 4 MARKETS Tourism Ireland has teamed up with the Guinness Storehouse to highlight Dublin and its top visitor attraction in four important markets - Italy, France, Spain and the Netherlands. The campaign, which will reach millions of potential holidaymakers over the coming weeks, includes online advertising that drives people to a specially-created page on Ireland.com where they can find out about the many things to see and do in Dublin.

And they can be in with a chance of winning a weekend break in the city and a visit to the Guinness Storehouse. The campaign also includes email marketing and extensive social media activity.

CORK PASSENGER NUMBERS SOAR Passenger numbers at Cork Airport are continuing on an upward trend. Over the first five months of the year, the airport has welcomed 65,000 more passengers than during the same period in 2015, representing growth of 8.4%. One of the new routes coming into Cork is the Iberian Express which flies direct from Madrid.

KSG TRAINS UNEMPLOYED AS CHEFS A new initiative is providing an opportunity for job seekers to enter full time training to become chefs.

Chef Start is run by KSG Catering Ltd and Taste 4 Success Skillnet in liaison with the Department of Social Protection. The first graduates of the Chef Start programme were honoured recently as eight class members completed the course, with many earning a full time position as commis chefs at KSG Catering.The objective of the course is to offer those on the live register with a keen interest in and passion for cooking an opportunity to develop a new career. In turn, the programme gives KSG an opportunity to mentor and develop a direct source of new culinary talent. Twelve applicants were chosen through an interview process, with KSG providing the trainees with uniforms, books, utensils and food so the students were faced with no extra costs as they dedicated themselves to the course. Trainees undertake a four-day week split with two days of training and mentoring in the KSG Training Academy and two days on work placement in the kitchens of designated KSG restaurants. On completion of the course they are awarded City & Guilds Level 1 certificates. One of the graduates, Sylviana Grad, has earned a full time position with KSG Catering at Alcock & Brown in Dublin Airport. Chef John Relihan attended the ceremony as a special guest, having tread a similar path in the lead up to his success. The Kerry native applied to be part of Jamie Oliver’s Fifteen Apprentice Programme when he was 17, trained with the top chef, and went on to be Oliver’s Head Chef before returning to Munster to act as Head Chef at his new restaurant, Holy Smoke in Cork city.

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(l-r): Robert Cruise, Michael Gleeson, Managing Director of KSG, Slyviana Grad, Chef John Relihan, Delane Brown, Natalie Murphy, and Pat Carey at the launch of Chef Start.

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B&BS TOP

TRIPADVISOR POLL Niall Gibbons, CEO of Tourism Ireland (third right), Joan O’Shaughnessy, Vice Chairman of Tourism Ireland (fifth left), and Tourism Ireland board members, at the Battle of the Boyne Visitor Centre.

TOURISM BOARD GOES INTO BATTLE IN THE BOYNE The d Hotel in Drogheda was the venue for the July board meeting of Tourism Ireland. The board members took the opportunity to meet with local tourism operators prior to the meeting to discuss the tourism season and the extensive promotional programme that Tourism Ireland is undertaking to highlight Co Louth, Ireland’s Ancient East, and the island of Ireland around the world this year.

Co Louth, its events, heritage and visitor attractions, as well as many other aspects of this part of Ireland, feature prominently in Tourism Ireland’s promotions around the world. In 2015, Tourism Ireland helped generate about 3.4m worth of positive publicity for Louth in key markets around the world, through press releases, press visits, e-newsletters and various media events. “We were delighted to be in Drogheda for this month’s board meeting and to have the chance to meet with representatives of the tourism industry from Co Louth and to hear directly how their business is doing,” says Niall Gibbons, CEO of Tourism Ireland. “It also afforded us the opportunity to discuss the extensive promotional programme which Tourism Ireland is undertaking around the world this year, to build on the success of 2015 and continue to grow overseas visitor numbers to the island of Ireland. Priority markets are Great Britain, the United States, Germany and France, but our promotions are also continuing in other key markets across the world - including Northern Europe, Southern Europe.

A TripAdvisor study shows that UK hotels and B&Bs have become among the bestrated in the world, having previously lagged behind other major international rivals. Analysis of a decade’s worth of review ratings covered millions of postings in 15 major tourism markets around the world.

UK hotels and B&Bs enjoyed an average review rating of 4.16 out of 5 last year, placing them second out of the 15 and above the overall global average of 4.12. Only Italian accommodation scored higher in 2015 with an average of 4.20. A decade earlier, the average review rating for UK hotels and B&Bs was just 3.57 – the lowest of the 15 markets analysed. However, in the ten years that followed, the UK’s average rating rose above other competitor markets, including Spain, France, the US and Thailand.

Smaller, independent accommodation providers are providing the biggest boost to the UK’s overall average rating,with B&Bs scoring an average review rating of 4.48 compared to 4.04 for hotels in 2015. Smaller hotels were also shown to have a ratings advantage over larger properties, with UK hotels that accommodate less than 25 rooms scoring an average of 4.40 in 2015 compared to those with 26 to 100 rooms, where the average is 3.97.

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JOIN THE WILD ATLANTIC WAY CHAMPIONS Gillian Griffin, Adare Manor; Ann Shanahan, The Brehon, Killarney; Joyce McElroy, Tourism Ireland; Tom Shanahan, Dromoland Castle; Allan O’ Connor, Killarney Park Hotel; Becky Hargrove, Kerry Convention Bureau; Rachel Walker, The Malton, Killarney; Karen Brosnahan, Shannon Region Conference & Sports Bureau; and Ruth Vaughan, The Savoy Hotel, Limerick, during the roadshow.

HOTELIERS

GET DOWN TO BUSINESS IN BRITAIN

Eight tourism companies travelled to Britain recently to participate in a ‘Meet in Ireland’ roadshow and to highlight the Wild Atlantic Way to key business tourism buyers.

The three-day event, which was organised

by Tourism Ireland and Fáilte Ireland, saw the Irish companies meet, and do business with, 70 meetings, incentives, conferences and events buyers in their offices around the Midlands, East Midlands and Greater London regions. “This was the first time that we undertook a business tourism roadshow like this and it was really well received by all of the buyers we met,” said David Boyce, Tourism Ireland’s Deputy Head of Great Britain.

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Fáilte Ireland has appointed over 350 business owners, managers and staff to become Wild Atlantic Way Champions in counties Donegal, Sligo, Mayo, Clare, Galway, Cork and Kerry. The new ‘Champions’ all recently received an official certificate and specially commissioned badge to acknowledge their participation in workshops for the scheme. The initiative seeks to empower local operators as they set out to ensure that visitors will stay just a little longer in an area, spend more, and recommend the Wild Atlantic Way globally. “Very valuable information was provided and I look forward to sharing that with the team at the hotel,” says Ethan Brennan from the Radisson Blu Hotel & Spa in Galway, one of the WAW champions.

“Also, the workshop was a great networking event to meet with other local businesses and learn more about their product. I would highly recommend this workshop to others on the Wild Atlantic Way.” Fáilte Ireland invited business owners, managers and staff to become a Wild Atlantic Way Champion earlier this year and the workshops were held all along the Wild Atlantic Way, from Donegal to Cork. The response to the initiative has been extremely strong and more workshops, creating more champions, will be planned for later in the year.

FINALISTS ANNOUNCED! Over 150 properties around Ireland have been visited and scrutinised. Each property was given a thorough blind inspection, where the judges only made themselves known when it was time to leave.

With every hotel, restaurant and catering property living up to only the best expectations, judges had a hard time picking finalists.

SAVE THE DATE The awards will take place on September 27th at the Lyrath Estate in Kilkenny.

It is a black tie affair, so remember to look amazing while enjoying dinner and the awards ceremony.

BOOK YOUR SEATS Visit www. hotelandcateringreview.ie/ awards for more details.

FOR EVENT ENQUIRIES: Please contact Tara, Event Manager, on 01 432 2232 or email tara.brady@ ashvillemediagroup.com FOR SPONSORSHIP OPPORTUNITIES: Please contact Hilary O’Shaughnessy, Sales, Marketing & Sponsorship Manager on +353 (0)86 3808 177 or email hilary.oshaughnessy@ ashvillemediagroup.com

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BUSINESS MATTERS

RAI OPPOSES MINIMUM WAGE INCREASE The Restaurants Association of Ireland (RAI) has once again voiced its opposition to any increase in the national minimum wage.

Receiving the Restaurants Association of Ireland Foodie Towns 2015 award are local businesses from The Burren (l-r): Martin Waldron, Burren Escape, Tina O’Dwyer, The Burren Trail coordinator, Brid Fahy, Linnalla Pure Irish Ice Cream, Deborah Evers, Clareville House Kitchen Garden, and Donal Monaghan, Gleninagh Burren Lamb. The RAI is currently searching for Ireland’s top Foodie Destination for 2016.

Applications for the competition will be accepted until August 11th. The overall winner will be announced in The Burren on September 29th. A minimum of three organisations/businesses/ restaurants/groups are required to submit one application on behalf of a town/destination.

T

he RAI recently called on the Minister for Jobs, Enterprise and Innovation, Mary Mitchell O’Connor, and the government not to accept the recommendation of the Low Pay Commission (LPC).

The proposed changes would see the current minimum wage increase from 9.15 to 9.25 per hour. The RAI says that an increase in the minimum wage will have a disproportionate negative impact on rural restaurants and the rural economy which is yet to see signs of recovery like that of urban areas. The association is predicting restaurant closures in rural and border counties if the recommended increases are accepted.

The LPC report stated: “Data is not yet available to assess the impact of the increase of 50% in the minimum wage from January 1st 2016 in terms of employment or

hours worked”. The RAI makes the point that the LPC cannot assume that another increase will not have a further negative impact on businesses, particularly in rural and border counties. “Business owners have already had to absorb a 50% wage increase this year and many SMEs and rural restaurants are struggling as a result of this,” says RAI CEO Adrian Cummins. “Another increase will result in job losses and business closures.”

The RAI are calling for a freeze in the national minimum wage until “hard evidence” of the impact of recent minimum wage increases has been identified. The RAI says that the freeze is particularly important due to the uncertainty surrounding the implications of Brexit. “A freeze in the national minimum wage is needed until we can fully understand the effects that the most recent wage increases have had,” says Adrian. “In light of Brexit and the uncertain economic climate we should be doing everything we can do to keep and create jobs, not put them at risk. For a sector that is starting to experience a gradual recovery in business performance and which plays such an important role in national and regional employment, adding to operating costs at this juncture would be premature and potentially damaging.”

It is estimated that labour costs account for 50% of total input costs in the hotel and restaurant sector and around 11% of workers in the sector are on the minimum wage. The RAI believes that an increase in the minimum wage would add to wage demands up the line and add significantly to total input costs.

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Commercial

PROFILE

INTERNATIONAL

MEDIA SHOWCASE

IRELAND’S ‘FÁILTE’ GETS

FUNDING AND BRANDING BOOST

AS 80 TOURISM WORKERS ACROSS THE CITY AND COUNTY BECOME ‘DUBLIN CHAMPIONS’, FÁILTE IRELAND ANNOUNCES FURTHER FUNDING FOR CRUCIAL CAPITAL PROJECTS AND WELCOMES INTERNATIONAL JOURNALISTS TO EXPERIENCE ALL THAT ITS THREE ICONIC BRANDS HAVE TO OFFER.

J

uly has been a busy month for Fáilte Ireland as we welcomed international journalists from across the globe to experience all that Ireland has to offer with trips organised across the three brands (Wild Atlantic Way, Ireland’s Ancient East and Dublin).

Pictured at the recent graduation for Dublin Champions at City Hall are Fiona Hudson, Dublin footballer, Fiona Ní Chathasaigh, Dublin Bus, Paul Flynn, Dublin footballer, Daire Enright, Fáilte Ireland, and Colm Morris, Trinity College.

WE ARE THE CHAMPIONS

T

MAKING BEAUTY SPOTS A CLICK AWAY

I

mages of some of Ireland’s most remote and beautiful locations are now available to view for the first time on Google’s Street View.

Locations such as Erris Head Loop on the Wild Atlantic Way, Melifont Abbey in Ireland’s Ancient East, and Howth Head in Dublin can now be accessed in Street View and seen from all angles with 360 degree views. Throughout last year, Fáilte Ireland borrowed the Google Trekker to document many of Ireland’s remotest tourism beauty spots, along the Wild Atlantic Way, throughout Ireland’s Ancient East and in Dublin city and county, for Google Street View. These images are now available to viewers worldwide.

he local ‘Fáilte’ is about to get even warmer in Dublin as 80 tourism workers across the city and county have stepped up to become ‘Dublin Champions’ and are now fully trained to unlock some of Dublin’s hidden stories and experiences for visitors. The group of front-line tourism workers were recognised at a special reception in City Hall for completing the Dublin Champions Programme, a new initiative developed by Fáilte Ireland to ensure that visitors to Dublin receive a first class experience. “Visitors rely on

the recommendations and advice given to them by front office staff and the Champions Programme seeks to ensure that across Dublin’s tourism businesses, staff are spreading the right message and ensuring each visitor is enjoying Dublin to the maximum,” says Fáilte Ireland’s Mark Rowlette. The Wild Atlantic Way has also been honouring its champions, with 350 business owners, managers and staff from across the coastal route receiving an official certificate and specially commissioned badge to acknowledge their participation at workshops for the scheme.

MORE FUNDING FOR

WILD ATLANTIC WAY PROJECTS

T

he Minister of State for Tourism and Sport Patrick O’Donovan recently announced almost 1.125m in funding from Fáilte Ireland’s 2016 Capital Grants Allocation for two key projects along the Wild Atlantic Way. A grant of 896k is being made available to Galway County Council for the Connemara Greenway and a grant of 225k is being allocated to the OPW towards phase one of the development of new visitor facilities on the Great Blasket Island. The Connemara Greenway will develop a new section of the route from Cloonbeg to Athry, with an estimated completion date of May 2017. The Blasket Centre grant will assist the OPW in their overall development of the site by funding new facilities and services on the island.

Details of Fáilte Ireland’s Tourism Grants Scheme can be found at www.failteireland.ie.

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5KM LOOPED WALK INTERACTIVE FEATURES The five kilometre looped walk is augmented by a number of attractive features which are designed to engage visitors and encourage them to interact with the history of the location.

These include: • a set of ‘hides’ along the route which not only offer shelter but house old fashioned crystal radio sets which allow visitors to listen to recordings from the age of the Marconi station, as well as recreated sound effects; • a tuning fork ‘organ’ which allows visitors to interact and experiment with different sound frequencies;

MARCONI TRANSMISSION SITE GETS €1.2M MAKEOVER DEVELOPMENT ALONG IRELAND’S WILD ATLANTIC WAY IS CONTINUING APACE AS THE SITE OF THE FAMOUS ALCOCK & BROWN LANDING AND THE MARCONI TRANSATLANTIC TRANSMISSION RECEIVES A SIGNIFICANT 1.2M MAKEOVER.

T

he site at Derrigimlagh, one of the Wild Atlantic Way’s key ‘Signature Discovery Points’, has been significantly developed to feature an interactive and engaging interpretative looped walk which will appeal to visitors and reveal the history of the area. Officially unveiled recently by Patrick O’Donovan TD, Minister of State for Tourism & Sport, the discovery point marks the site of two outstanding transatlantic technological achievements which took place just south of Clifden in county Galway - the world’s first commercial transatlantic wireless station and the landing site of the first non-stop transatlantic flight. With funding of 1.2m provided by Fáilte

HOTEL

Ireland and project managed by Galway County Council in association with Connemara Chamber of Commerce, the new development provides visitors with a looped walk of five kilometres through a bog landscape of outstanding natural beauty where they can discover the stories of this famous site. “While many consider the brand a success, we in Fáilte Ireland are only just starting and the Wild Atlantic Way has much more to reveal over the coming years,” says Fiona Monaghan, Fáilte Ireland’s Head of the Wild Atlantic Way. “Part of this will involve the provision of innovative and well-managed experiences which offer distinctive and original appeal to overseas visitors.”

• a wind reed installation which generates different sounds according to local wind conditions and emphasises the exposed and remote nature of the site; • a number of ‘historioscopes’ which allow viewers to view key points at the site and see how they would have looked in the early 20th century, including the old Marconi buildings and images from the Alcock and Brown crash site; • a parabolic mirror – a specially designed sculpture which plays on acoustics, reflections and light to encourage the visitor to engage with the landscape and appreciate the significance of sound to the location’s history; • a number of artistic interpretative panels telling the story of the site.

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COVER STORY

Irish Residents

home REDISCOVER

HOLIDAYS Increasing numbers of Irish residents are opting to holiday at home. And that’s good news for Irish tourism, as our ability to grow overseas visitor numbers is facing a number of actual and potential challenges in the years ahead.

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COVER STORY

THE DOMESTIC MARKET IS CRUCIAL TO THE TOURISM INDUSTRY HERE IN IRELAND, NOT ONLY IN TERMS OF REVENUE BUT ALSO BY PROVIDING AN OPPORTUNITY TO EXTEND THE SEASON AND DELIVER ADDITIONAL BUSINESS IN SPRING AND AUTUMN.

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he latest figures from Fáilte Ireland show that Irish residents are taking more domestic trips and spending more on their holidays in Ireland. The recently published statistics must be particularly comforting for Fáilte Ireland, Tourism Ireland, and the Irish Tourist Industry Confederation.

And, of course, for all representative organisations, as well as tourism and tourism-related businesses on the island of Ireland.

Growing the domestic tourism market has assumed an even greater importance in the wake of Brexit and the spate of terrorist outbreaks across Europe and North America which are bound to impact on tourism revenue and peoples’ willingness to travel.

In 2015, there were 7.5 million trips taken by Irish residents within the Republic, with an associated expenditure of 1.53bn - this represents an increase of two per cent in trips on 2014 - while expenditure increased by five per cent. With regard to domestic holiday trips, there were 3.8 million taken in 2015, representing an increase of six per cent, while holiday spend was up by 10% to 939m.

These were the top line findings in Fáilte Ireland’s recently published Domestic Tourism 2015 (An overview of Irish residents’ travel within the Republic of Ireland), a full report on how the domestic tourism market performed last year, including how many holidayed at home, where they travelled to, what they did on holiday, and satisfaction levels.

In 2015, Fáilte Ireland communicated all there was to see and do in Ireland through its consumer Discover Ireland campaign, as well as a dedicated Wild Atlantic Way campaign. Fáilte Ireland continued with this approach in 2016 with the addition of domestic campaigns for Dublin and Ireland’s Ancient East.

“The importance of the domestic market is crucial to the tourism industry here in Ireland, not only in terms of revenue but also by providing an opportunity to extend the season and deliver additional business in spring and autumn,” says Fáilte Ireland’s Director of Marketing, Noel John McLoughlin. “With our Dublin, Ireland’s Ancient East and Wild Atlantic Way brands now up and running, we are able to provide and promote compelling and exciting choices for domestic holiday makers.

This year, and beyond, we will continue to promote domestic growth. In doing so, we can deliver a stronger and longer tourism season for our industry partners, ensuring greater revenue and extra employment throughout the country and all year round.”

GUINNESS STOREHOUSE MOST POPULAR ATTRACTION The Guinness Storehouse is the top fee-paying choice of attraction for visitors to Ireland while the National Gallery of Ireland is the most popular free attraction, according to Fáilte Ireland’s annual list of Ireland’s top visitor attractions. Last year, the Guinness Storehouse welcomed almost 1.5 million

#Report Insights

58% OF IRISH

RESIDENTS

took at least one holiday trip in Ireland in 2015.

THE SOUTH WEST was the most popular destination for Irish holidaymakers accounting for

22%

of all domestic holiday trips in 2015.

Booking trends indicate an increase in advance planning with

46%

of holidaymakers booking at least three weeks in advance

IN 2015 COMPARED WITH 39% IN 2011.

The internet as a method of booking a holiday has grown by five percentage points to

52% SINCE 2011.

74%

of holidaymakers were satisfied with value for money - including

44% WHO WERE VERY SATISFIED. OVERALL,

96%

of holidaymakers reported being satisfied with their holiday break.

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COVER STORY

WITH OUR DUBLIN, IRELAND’S ANCIENT EAST AND WILD ATLANTIC WAY BRANDS NOW UP AND RUNNING, WE ARE ABLE TO PROVIDE AND PROMOTE COMPELLING AND EXCITING CHOICES FOR DOMESTIC HOLIDAY MAKERS. Opening image: Cliffs of Moher.

Above: National Gallery of Ireland.

Right: Trinity College Library

visitors, an increase of almost 230,000 (18%) over the previous year’s performance. Among the nation’s fee-paying attractions, the Storehouse was followed closely by the Cliffs of Moher Visitor Experience and Dublin Zoo, which both registered significant increases in paying visitors during 2015.

Among Ireland’s ‘free to enter’ attractions, the National Gallery of Ireland once again continues to lead the way, with numbers up 21% to over 718,000. Also performing well were the National Botanic Gardens, National Museum of Ireland – Archaeology on Kildare Street, and Farmleigh all making the top five.

The Irish Museum of Modern Art climbed the rankings to third place, recording impressive growth of 58%.

“The rise in visitor numbers across most sites last year reflects a very strong year of growth in 2015,” says Paul Keeley, Director

of Business Development with Fáilte Ireland. “We would expect to see similar rises across many attractions this year also as we enjoy another year of growth.

Indeed, the top performing attraction - the Guinness Storehouse - welcomed 10,000 visitors on March 18th of this year which was a one day record for the attraction. Fáilte Ireland is fully committed to ensuring our tourism infrastructure remains relevant and attractive to all those arriving to our shores.

We need a strong regional spread of top attractions to ensure that our three brands - Dublin: A Breath of Fresh Air, the Wild Atlantic Way and Ireland’s Ancient East - are compelling for visitors and that Ireland remains poised to welcome and cater for ever greater numbers in the future.”

#fee-paying attractions 1,498,124

GUINNESS STOREHOUSE

+18%

1,251,574

CLIFFS OF MOHER VISITOR EXPERIENCE

+16%

1,105,005 DUBLIN ZOO

+2.6% 991,554

NATIONAL AQUATIC CENTRE

-6.5% 767,996

BOOK OF KELLS

+18%

JULY 2016 | HOTEL

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#free to enter attractions 718,637

THE NATIONAL GALLERY OF IRELAND

+21% 53,348

NATIONAL BOTANIC GARDENS

+2%

485,702

IRISH MUSEUM OF MODERN ART

+58% 457,057

NATIONAL MUSEUM OF IRELAND (ARCHAEOLOGY, KILDARE ST)

+2%

410,076

FARMLEIGH

+2%

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CALL TO ACTION

IRISH TOURISM MUST REMAIN

Competitive In an open letter to the Irish tourism industry, Paul Gallagher, Chairman of the Irish Tourist Industry Confederation and General Manager of Buswells Hotel, calls for price moderation in order to maintain sustainable visitor numbers.

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Dear Reader, Irish tourism has been a great success story in recent years. As an industry we must do all within our power to continue in that vein, particularly in light of the recent Brexit vote which could significantly dampen visitor numbers from our biggest international source market - Great Britain.

2015 was a record year in terms of volume and value from nearly all markets, and when quantifying domestic tourism, overseas visitors and carrier receipts, the industry was worth 7.3bn to the economy. Tourism now employs 227,840 people nationally, making it Ireland’s largest indigenous sectoral employer. Indeed, during the period of recession and austerity tourism was one of the main drivers of economic recovery with over one in every five new jobs created since 2011 being within the tourism and hospitality sector.

Unlike FDI or other economic activities, tourism provides jobs in all parts of the country, both rural and urban. Growth has been a testament to the quality and competitiveness of the

Irish tourism product in recent times and it is vital that we not lose sight of this, or become complacent about the need for re-investment, particularly in light of the new economic reality heralded by the Brexit vote. Irish tourism must continue to be vigilant on value for money perceptions; a judicious pricing model is the cornerstone of sustainable growth.

The UK’s decision to leave the EU is one of those external factors that can quickly make the environment for tourism more vulnerable. Sterling has weakened considerably and UK growth rates are being revised downwards.

With the Bank of England signalling an interest rate cut, sterling’s depreciation is likely to continue and this means that holidays to Ireland will be more expensive for UK holidaymakers.

The British market remains vitally important for Irish tourism – it is our largest single source market for inbound visitors with, according to the Central Statistics Office, 3.55 million visitors coming here in 2015, generating revenue spend of 995m in the Irish economy.

This year has also seen a 16% increase

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CALL TO ACTION Paul Gallagher pictured with Dermod Dwyer, Executive Chairman of The Convention Centre Dublin.

year-to-date, but such a growth trajectory was before the economic and political uncertainty caused by Brexit, and cannot reasonably be expected to be maintained.

Brexit’s impact on Irish tourism is difficult to quantify exactly but it will be negative, in the short to medium term at least. The industry is at one in identifying competitiveness and offering good value for money as being more vital than ever at this uncertain time. In the context of Brexit we must ensure that, as a State and as an industry, we compare favourably on price, value and experience. We should also look to opportunity, remembering that a weaker sterling makes visits to all euro or dollar denominated destinations more expensive for British holidaymakers.

ITIC’s pre-budget submission will be focusing on this vital need to maintain competitiveness. The previous Government’s decision to put the tourism tax rate on an even keel with other competing European countries, to reduce the airport departure tax to zero, and to support initiatives such as the Gathering, were all highly successful policies in facilitating strong tourism growth. Some of those measures were

to have been temporary, but results show it is undeniable that VAT at 9% is right-sized for our industry. When compared to the 32 other European nations, there are only nine states with VAT above 10%. Crucially, the recovery in visitor numbers in the major urban areas masks the continued struggle of many in the tourism sector over large swathes of the country where recovery is still in its infancy.

Those measures have helped generate 35,000 new tourism jobs throughout the country and provided a significant economic boost to the exchequer. Those policy actions are continued within the current Programme for Government but other state-induced charges, such as rising minimum wages and utility costs, as outlined within the latest National Competitiveness Council Report, mean that Ireland risks coming out of line with our competitors. The tourism sector must continue to ensure that holidays or business trips to Ireland represent affordable, good value for money experiences. Ireland will never be - nor should it aspire to be - a cheap destination, but offering value for money and remaining competitive with competing destinations is critical to ensuring continued growth.

Dublin has a particular issue as the number of visitors to the capital alone has increased by 33% over five years at the very time that the supply of hotel accommodation in the city has fallen by six per cent, due to the legacy of the property and financial crash.

This has led to an evident increase in room rates but the industry as a whole must be mindful to continue offering good value for money experiences.

New hotels are in the pipeline which

will add to competition and these are to be welcomed. But construction and planning timelines mean that there will be a delay of two to four years before they are open and trading. In the meantime, it is critically important that hotels and all tourism suppliers reflect on the current delicate economic climate which we appear to have entered, and ensure that value and competitiveness remain top of our daily agenda.

The national targets for tourism to 2025 are modest and ITIC is of the view that they are eminently achievable and should be more ambitious for a sector with such established potential.

However, growth and further jobs are not guaranteed unless correct policies and investment strategies are pursued

by Government, while the industry must continue to remain competitive and agile. We must all work to avoid the ‘boom-bust’ cycles of the previous decade and strive for sustainable growth for the tourism sector which will mean jobs and economic development throughout the country.

From a tourism perspective, retaining competitiveness is key to continued growth. Put simply, cost competiveness is the critical foundation which will enable the industry to withstand external economic shocks such as Brexit.

The tourism industry and its leaders will need to show restraint on price inflation, with value for money being the order of the day. The next recession may be closer than the last one and preparedness and competitiveness are key tools in facing the next challenges.

Yours Sincerely, Paul Gallagher Chairman, ITIC

...COST COMPETIVENESS IS THE CRITICAL FOUNDATION WHICH WILL ENABLE THE INDUSTRY TO WITHSTAND EXTERNAL ECONOMIC SHOCKS SUCH AS BREXIT. THE TOURISM INDUSTRY AND ITS LEADERS WILL NEED TO SHOW RESTRAINT ON PRICE INFLATION, WITH VALUE FOR MONEY BEING THE ORDER OF THE DAY. JULY 2016 | HOTEL

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BREXIT BULLETIN

Latest Data

HIGHLIGHTS

Risks &

OPPORTUNITIES The vast majority of Irish hotel and guesthouse owners are concerned about the impact that Brexit will have on their businesses over the next 12 months, and their concerns are shared by Tourism Ireland and members of the Irish Tourist Industry Confederation.

T

he UK is Ireland’s largest source of inbound tourists, accounting for over 40% of overseas visitors into the country. However, the economic uncertainty surrounding the UK’s relationship with the EU has fuelled concerns among 95% of hoteliers across the country (49% very concerned, 46% concerned), highlighting the ongoing risks to tourism from external events. That’s according to the latest quarterly barometer from the Irish Hotels Federation (IHF), which is based on responses from owners and general managers of hotel and guesthouse businesses across the country. The survey was conducted at the end of June.

While concerns about the impact of Brexit loom, the barometer also shows that the tourism industry has performed strongly so far in 2016. Nine out of ten hoteliers (90%) report that business levels are up compared to the same period last year, with overseas visitor numbers up 14% for the year to date. British visitor numbers are up 16%. Of those hotels catering for corporate meetings and business events, 60% have seen

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an increase in this area of their business compared with last year. Meanwhile, the recovery in the Irish economy and improvement in consumer sentiment is contributing to growth in the sector. Two out of three (66%) hoteliers are seeing an increase in home-grown business as the uplift in consumer confidence is leading to more people taking holidays and short breaks at home. This growth is vital for tourism businesses relying on the domestic market, especially in the regions and away from the traditional tourism hotspots.

Looking at the post-Brexit outlook for travel, the Irish Tourist Industry Confederation reports that there are already signs of a dampening of demand, following many months of buoyant growth from Britain. Two of the main drivers of the surge in demand from Britain - a strong currency advantage and consumer confidence - no longer pertain. “The high frequency and capacity on access services between the two islands may become more dependent on Irish originating traffic - a fact that has been apparent in recent weeks with the range of last minute sales and special offers in the Ireland market,” says ITIC’s recent newsletter. “While airlines may moderate their short term capacity growth plans for cross-channel routes, the prospect of any cull in the capacity on offer is unlikely in the short term. However, heading into the autumn and winter, the short break market from Britain and Northern Ireland is likely to be depressed. This has significant implications for Dublin, a

ISLAND OF IRELAND:

66%

of hotels and guesthouses are reporting an increase in visitor numbers with 31% seeing no change and 3% noting a decrease.

BRITAIN Visitor numbers are up

16%

with 62% of hotels and guesthouses seeing an increase in business from this market, while one third (34%) report no change with 4% seeing a decrease.

NORTH AMERICA Visitor numbers are up by

18%

with 65% of premises noting an increase, 33% seeing no change and 2% reporting a decrease.

GERMANY AND FRANCE 46% of hotels and guesthouses report an increase in visitors from Germany (53% see no change and 1% note a decrease) while 34% are benefiting from an increase in visitors from France (58% see no change and 8% note a decrease).

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BREXIT BULLETIN popular destination for leisure breaks and events. The impact will be felt not only in hotels but in restaurants, pubs, retail and transport. In the current circumstances, it is not unreasonable to expect a tightening of expenditure by sterling spending tourists in Ireland. Hospitality businesses in the border areas are also bracing for a downturn. Looking ahead to 2017, the current outlook for the market is challenging and calls for a strategic approach to minimise the potential downturn from Ireland’s largest volume market. Pricing and perceived value for money will become critical in persuading visitors to travel. In global market terms, the UK, at least in the short term, will become a more significant competitor to Ireland offering a price advantage for leisure, coach tour and convention travel from Eurozone countries, the US, and selected long haul markets.”

However, the newsletter notes that some positives from Brexit could include an increase in business travel to Ireland should businesses relocate from London and elsewhere in the UK, together with a boost to securing new FDI investment. ITIC points

THE UK, AT LEAST IN THE SHORT TERM, WILL BECOME A MORE SIGNIFICANT COMPETITOR TO IRELAND, OFFERING A PRICE ADVANTAGE FOR LEISURE, COACH TOUR AND CONVENTION TRAVEL.

out that the growing transatlantic transfer market being generated by Aer Lingus via Dublin offers an opportunity to promote a stop over to the increasing numbers of US and European passengers.

BREXIT BRIEFINGS Tourism Ireland hosted a Brexit briefing for tourism leaders on July 21st. According to the organisation, feedback from key travel partners in Britain, including carriers and tour operators, suggests that there has been no major change in travel patterns to Ireland. This also reflects the topline findings of Tourism Ireland’s Red C research among GB holidaymakers which suggests that there has been little impact on travel intentions in the short to medium term. Oxford Economics’ analysis suggests that Brexit could lead to a decline in arrivals in Europe by one per cent in 2017, when arrivals will grow by 3.2% instead of the previous forecast of 4.2%. It also says that, in the short term, UK outbound travel could be curtailed by the weaker pound and moderately slower economic growth.

UK outbound visits are now expected to decline by 2.4% in 2017 and this could impact Eurozone destinations, including Ireland.

The Irish Tourist Industry Confederation (ITIC) says that the extensive impacts of Brexit demand a new response as the market environment in which Ireland competes has been “radically altered”. On the longer term fallout from Brexit, ITIC says it will work with IBEC and others to ensure that Ireland’s negotiating team are fully briefed on the potential impact on the travel and tourism industry of a withdrawal of the UK from the EU. ITIC says it will seek to ensure that the role of Tourism Ireland in promoting the island of Ireland is not conflicted to the disadvantage of businesses in the Republic in any new arrangements between the two jurisdictions. The confederation is also calling on Fáilte Ireland to convene a working group comprising representatives of the principal businesses in travel and tourism to inform Ireland’s negotiating position.

TOURISM

#The Stats

UK market accounts for approximately

40%

of overseas visitors, up 28% from 2012

3.55m overseas visitors to Ireland from Great Britain in 2015 British visitors accounted for

€995m in direct spend during their trips to Ireland in 2015 (excluding fare receipts) Total tourism revenue for 2015 stood at

€7.3bn (includes carrier receipts and revenue from visitors from Northern Ireland) Over

205k

jobs in Ireland’s tourism and hospitality sector – supporting one in every nine jobs in Ireland The tourism sector accounted for

1 in 4

of all new jobs created in Ireland in the past 5 years Potential to create over

40,000 additional jobs by 2021 Tourism accounts for

4% €1.8bn of GNP and generates over in taxes annually

Overseas visitors exceeded

8.5m in 2015.

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WHAT’S TRENDING

TOURISTS WANT TO ‘live like

a Local’

Living and travelling like a local isn’t new but it is a trend that is rapidly growing worldwide with the availability of services like Airbnb and Uber that are hosted and driven by locals. Evan Hung, Co-Founder and CEO of social discovery platform Zipskee, reports.

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T

ravelling abroad is a great way to indulge in culinary fare, popular attractions, and spontaneous adventures, but the international trip can be even better by learning about the diversity and beauty of other cultures. People are the heart of culture and an increasing number of travellers are looking to blend in with the locals to learn as much as they can. By rubbing shoulders with new communities they experience new perspectives and discover that people around the world are incredibly welcoming. As they plan their next summer adventure, they are probably thinking about all the ways to get the most out of their journey.

According to a survey by Topdeck Travel of 31,000 18-30 year olds from 134 different countries, millennials want to fully immerse themselves in new cultures and feast on local cuisine. Experiencing a new culture was actually listed as a key motivation to travel by 86% of those surveyed! While sightseeing and

taking guided tours might satisfy some, getting to know the heart and soul of a destination through a local is a genuine cultural experience. Living as they live, eating as they eat, and playing as they play, is a unique travel experience that teaches more about the world around you. Many tourists are increasingly finding that making lifelong friends across the globe is the most rewarding part of their trip.

Rather than being the typical tourist, they are connecting with locals and discovering how their journey can be even better.

Here are some of the ways my best travel stories have begun: • Meeting a local university student to learn about the city’s architecture and museums.

• Renting a moped, getting lost, and exploring charming neighborhoods.

• Meeting a local foodie who guided me to an unforgettable hole-in-the-wall eatery • Discussing a city’s history and learning

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WHAT’S TRENDING

ARE YOU READY TO DO BUSINESS? Business tourism is the most lucrative form of tourism, offering significant economic benefits, but is your operation geared to get the most from this high spending market?

Meeting spend is rising globally. It is being led by the Asia Pacific region with a 2.1% expected rise predicted for 2016, followed by a 1.9% rise in North America. This is due to supplier rate hikes, with hotels and airlines enjoying record performances. Incentive travel experienced a strong year in 2015 and 36% of travel industry professionals expect to spend more than $4,000 per person in 2016 compared to 14% in 2015. Conferencing and trade shows grew at an annual rate of 3.6% in the US between 2010 and 2015.

Exhibitions within the trade show industry are predicted to grow by 2.4% in 2016. Building, construction and home repair shows are leading the sector, which was up by 11.8% year on year in quarter two of 2015.

So what does all of this mean for Irish hoteliers? Well, there are a number of products and services that hoteliers should consider introducing to better cater for these markets. Here are some technology, entertainment and food and beverage trends that you need to be aware of:

TECHNOLOGY

TRENDS

1

its secrets from a new friend whose family has lived there for generations.

• Being taken along on an unexpected road trip and meeting a whole new group of friends in a new city.

As millennials think about their future travel plans, they are sure to keep some room in their schedule to make friends and find deeper cultural connections.

They aren’t afraid to interact with locals who know their destination best, whether it is through a bartender at a pub, a friend met online, or a friendly street vendor. Chances are, they will learn many things from each other while building memorable friendships! One day, the tourist will show them the same kindness by helping them explore their city. These travellers keep an open mind and aren’t afraid to experience whatever their journey brings – they avoid over planning and following strict schedules.

They know that unexpected experiences often make for some of the best memories.

F&D

i

TRENDS STREET STYLE FOOD Pies and sausages will feature.

Portion size will be smaller as people become more conscious of wasting food.

EVENT APPS Having a dedicated app for conference attendees has become a key trend.

Attendees can download presentations, view speakers bios, connect with other attendees, and store information to be received later.

INTERACTIVE FOOD STATIONS Attendees will be able to ask questions of chefs and experience a variety of dishes, all while alleviating queues.

QR CODES QR Codes offer guests and event planners increased convenience by quickly and easily registering or checking in guests.

Data can be collected and stored via a QR code, eg, the sessions a guest has access to, or whether they received their gift pack.

3

4

VIDEO CONFERENCING For meetings, video conferencing has become commonplace with ‘Citrix GoToMeeting’ and ‘Click Meeting’ popular options.Many events offer high speed free Wi-Fi access to delegates.

360 DEGREE CONTENT RECORDING Allow for live action content, filmed in 360 degree, to be viewed in 2D or 3D. It does this by using special equipment.

Facebook’s Oculus Rift, which enables users to interact with a simulated world in a physical way, is an example.

3

WINE BY GLASS Attendees want to pair the occasion with the food they eat.

Champagne-style cocktails and artisanal bubbly-based soft drinks will become popular, eg, ginger beer and home made cordials.

4

SMOKING & PICKLING Different flavours across both food and beverage offerings will be introduced, leading to more variety.

5

SIMPLER & FEWER INGREDIENTS

All of the ingredients will be used, eg, including the stalks of vegetables, in a veggie patty or pureed in a fresh juice.

This information has been provided courtesy of Michelle Mangan, Digital Marketing Specialist, The Europe Hotel & Resort in Kerry. For further information visit www.theeurope.com

JULY 2016 | HOTEL

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PROFILE

CITYWEST

makes

€13m

INVESTMENT Damien Gaffney, Managing Director, Tetrarch Hospitality.

T

he current refurbishment programme at the hotel will see a substantial upgrade to all facilities, which the hotel’s management believe will strengthen its position as a leading event and conference hotel. Citywest Hotel attracts a strong mix of domestic (55%) and international (45%) guests and is expanding its position in the US and EMEA conference markets, with substantial upgrades to the hotel’s conference centre. “All breakout meeting spaces have been enhanced to include market leading audio visual capabilities,” says John O’Farrell. “In the past year, Citywest Hotel has hosted major conferences and events, including Disney on Ice, the Future Health Summit 2016, the GAA All-Ireland Finals dinner, the World Darts Grand Prix and the Fianna Fail and Fine Gael party conferences.” Major exhibitions and trade shows coming in 2016 include the Autumn Gift & Home Fair in August and The Wedding Journal Show in September.

Corporate conferences have been a major feature of growth activity for Citywest Hotel, having hosted annual and global conferences for some of the world’s leading blue-chip companies in the pharmaceutical, healthcare, retail, property and technology

22

HOTEL

With Citywest Hotel’s planned investment of €13m well underway, General Manager John O’Farrell and Managing Director of Tetrarch Hospitality, Damien Gaffney, talk about their growing events and conferencing business. sectors. These include Hewlett Packard Enterprise’s Annual EMEA Leaders Conference, the BWG Trade Show, and extensive residential training programmes for another of the world’s largest software companies. “Citywest is set to host some of the most prestigious conferences in the European calendar in 2016,” says Tetrarch Hospitality’s Managing Director Damien Gaffney. “Since taking ownership of the hotel, we have worked hard to strengthen its position as a market-leader in conferencing facilities in Ireland,” he says. “Our 13m investment signals our confidence that Citywest delivers the best conferencing and event hosting option in the Irish market. It is extremely rewarding to see so many major international organisations and blue-chip companies choosing Citywest as their preferred location for large-scale events.”

The 13m investment follows Citywest’s acquisition in 2014 by Tetrarch Capital, an Irish-owned property firm, whose hotel and leisure division, Tetrarch Hospitality, operates and manages the 764

bedroom hotel. An upgrade of all of the hotel’s bedrooms is well progressed. The public bars were refurbished earlier this summer and plans to open a new restaurant will coincide with the refurbishment of the hotel’s lobby, lounges, and all public areas by the end of 2016. Construction of new access roads and an expanded carpark have already been completed. The hotel’s facilities also include a championship 18 hole golf course and 20 metre indoor swimming pool.

“Citywest Hotel is enjoying a rapid phase of growth, with stronger occupancy levels and corporate events contributing to increased revenue of 20% last year,” says John O’Farrell. “This has required a staffing increase of 20% over 12 months, with a team of 420 now employed at the hotel. We are absolutely delighted with the upgrades being made to the hotel as part of this substantial investment. We pride ourselves on offering the highest quality stay to all of our guests.

Under a new management team and new ownership, the hotel has been transformed into the pre-eminent destination to hold events with style and scale.”

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FOOD HEROES

CELEBRATING EXCELLENCE IN HOSPITALITY

The Keelings Farm Fresh Gold Medal Awards 2016 will take place in the five star Lyrath Estate Hotel in Kilkenny on September 27th and Hotel & Catering Review is looking forward to yet another successful event in 2016. In the second of a series of previews, we profile some of our new and long-standing category sponsors.

IRELAND’S BUSINESS HOTEL 2016

IRELAND’S WILD ATLANTIC WAY RESTAURANT 2016

IRELAND’S INDUSTRIAL CATERER 2016

IRELAND’S WINE EXPERIENCE 2016

Sponsored by Corporate Catering Services

Sponsored by the Food Safety Professionals Association

Sponsored by Excel Recruitment

Sponsored by Febvre

“We are the fastest growing hospitality recruitment agency in the country,” says Excel Recruitment’s General Manager Shane McLave. “Our team of senior consultants has over 35 years combined experience working directly in the industry and recruiting for it. Excel Recruitment decided to sponsor the Ireland’s Industrial Caterer 2016 category because the exceptional quality and standards being delivered by some of the industrial catering companies in Ireland is now on a par with the top restaurants, hotels and resorts nationwide and we want to recognise that with our sponsorship. These awards celebrate the best of the best across all industry sectors. A nomination means that you are recognised as a market leader in your chosen field and who would not want to be a part of that?”

Professionalism in the trade is important to Febvre and the company offers education and training sessions specifically tailored to meet customers’ needs. “We are once again sponsoring this category because the industry appreciates awards for excellence and these awards have become a date in the diary not to be missed,” says Febvre’s Marketing Manager Kerri Judge.

Febvre is also sponsoring the wine that will be served at this year’s event. “Febvre has been to the forefront of the Irish wine trade for over 50 years and our quest for quality has never waned,” says Kerri. “We work with some of the most illustrious names in the world of wine. This enables us to bring wines to the market that match the quality food presented by restaurateurs and hoteliers, so it is pertinent that we take this opportunity to our partners here in Ireland.”

Corporate Catering Services is a boutique style, owner-managed provider of catering services to corporate clients. ”Winning the Ireland’s Site Contract Caterer category in the 2015 awards was a superb endorsement of the quality of our product and service,”says Managing Director Mary Healy. “We are sponsoring Ireland’s Business Hotel because the judging criteria provides a valuable yardstick for hotels to aspire to in terms of excellence in the provision of amenities and facilities. The Keelings Farm Fresh Gold Medal Awards’ independent and thorough judging process champions excellence, which makes winning a Gold Medal Award a much coveted accolade. It means that your business is best in class.

And the PR support provided to winners is invaluable in helping them to gain recognition for their achievements.”

The Food Safety Professionals Association is a quality assured company of food safety professional trainers, auditors and consultants that operate nationwide. The Association, which is celebrating its 10th birthday this year, delivers the following training programmes: Food Hygiene (QQI award level 4; HACCP Works (QQI award level 6); Food Safety & HACCP (mapped to FSAI levels 1 and 2); and HACCP Management (mapped to FSAI level 3). “The FSPA is sponsoring this category because it is a very good fit for our organisation,” says the FSPA’s Shane McGuinness, who is the QHSE Manager with Gather & Gather in Ireland.

“The Keelings Farm Fresh Gold Medal Awards continue to be successful because they are so difficult to win and are extremely well regarded in the industry.”

#KEELINGSGOLDMEDAL

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SUPPLY

LINE ESSENTIAL PRODUCT KNOWLEDGE

UNIQUE SECURE

20 BARRELS CHAMPION

POS INNOVATION

CONO SUR

POS company Unique Secure has launched its MePOS hospitality software. Called MePOS ‘Core’, they claim that the bespoke software will provide hospitality professionals with ‘unrivalled’ sales processing and online reporting. Key features include ECR or complex sales mode, register closures, stock management, product look up, suspend and retrieve, split bill, wireless printing, and sales reports. “We hope that café owners and restaurateurs join us on the MePOS journey, with either a mobile or full version of the product,“ says Unique Secure CEO David Rimer. “No other POS offers the ability to switch so easily between traditional, kiosk or MPOS mode or provides such complete integration with the tablet, PIN entry device (PED), printer, brain (diagnostic system) and scanner.”

This year one of Ireland’s favourite Chilean wine brands, Cono Sur, partnered with Pallas Foods to invite all chefs in the Republic of Ireland to submit an original recipe that complemented Cono Sur’s prestigious 20 Barrels wine range. It was a closerun contest, but overall honours went to Peter Jackson of the Armada Hotel for his Atlantic cod with summer peas, saffron and mint, accompanied by black pudding and air-dried Connemara ham. All finalists received a hamper, including Cono Sur 20 Barrels wines and gourmet Pallas Foods products, while Peter also walked away with an incredible all-expenses-paid trip to Paris.

For further information, contact www.findlaterws.ie

To find out more, visit www.unique-secure.com

MARIA LUCIA BAKES

GOURMET GRANOLAS Maria Betts’s award-winning Maria Lucia Bakes range of gourmet granolas is now on breakfast menus at the majority of Clayton Hotels within the Dalata Hotel Group. “We believe that our products would work really well in hotels, as more and more people are opting for a gluten-free diet so hotels should be offering this to their guests,” says Maria. “We are delighted that the Dalata Group have noticed this gap in the market and we hope that others will follow.”

Tony McGuigan, Head of Purchasing at the Dalata Hotel Group, says they are receiving very positive feedback from guests. Maria Lucia Bakes has won many awards, including the Great Taste Award in 2014, and is a verified member of Bord Bia’s Origin Green initiative.

For more details, visit www.marialuciabakes.com

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CATERING REVIEW | JULY 2016

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NELSON CATERING EQUIPMENT

BESPOKE KITCHENS Nelson Catering Equipment’s latest range of kitchen equipment includes Advantage glasswashers and dishwashers, which are available in various undercounter and pass through models, and equipment from both Blue Seal and Controlled Induction. Nelson Catering Equipment provides design solutions for all types of commercial kitchens, from simple upgrades to full refurbishments, and from high street eateries to Michelin restaurants and major event caterers. A bespoke stainless steel fabrication service enables Nelson to personalise any kitchen to a customer’s exact requirements. To simplify the design process for customers, Nelson offers fully conceptual CAD plan views of the new kitchen, and can also produce a selection of 3D elevations, allowing owners and chefs to experience the virtual design prior to commissioning.

For further information, go to www.nelsoncatering.co.uk

TORK

WASHROOM HYGIENE Global hospitality hygiene brand Tork has revealed that 90% of consumers ‘would judge a hospitality operator on the quality of its washroom,’ so much so that an ‘unattractive washroom’ would prevent 78% from returning to eat with an operator. The Tork survey of nearly 1,000 respondents also revealed that, should the quality and aesthetic appeal of a washroom fall below expectations, 56% of consumers would share their experience and opinion with friends and family. Tork Image Design is the company’s new range of stylish, stainless steel washroom dispensers for hospitality operators.

All dispensers come with anti-fingerprint protection to help maintain an operator’s first class impression.

To keep up with the latest Tork news and innovations, visit tork.co.uk or tork.ie

WOLF BLASS

WINEMAKER OF THE YEAR Wolf Blass, one of Ireland’s bestselling Australian wine brands, was named ‘Red Winemaker of the Year’ in July’s prestigious International Wine Challenge in London. It’s a triple treat for Wolf Blass, given that this is the third time the company has been awarded this accolade, following wins in both 2008 and 2013.

“Being named Red Winemaker of the Year for the third time is humbling,” says Wolf Blass Chief Winemaker Chris Hatcher. “It is a great triumph for Wolf Blass, reinforcing our reputation as one of Australia’s truly iconic winemakers, with a strong history of major global award wins.”

To find out more, visit www. findlaterws.ie

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ON THE MOVE

Move

On the

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New Appointments, Promotions and Recruitment

KATIE FARRELL

PETER BRENNAN

PAUL GALLAGHER

NEW POSITION DIRECTOR OF SALES

NEW POSITION GENERAL MANAGER

NEW POSITION NON-EXECUTIVE DIRECTOR

EMPLOYER THE WESTBURY

EMPLOYER OSPREY HOTEL + SPA

EMPLOYER CONVENTION CENTRE DUBLIN

Katie Farrell has been appointed as Director of Sales at The Westbury.

Katie joined the sales team at The Westbury during 2014 and her international experience with hotels such as the Millennium in New York and The Breakers in Palm Beach in Florida has allowed her to flourish in her role at The Westbury. As Director of Sales, Katie will provide strategic leadership for all sales, revenue management, e-commerce and public relations activities, and will continue to act as key account manager for Leading Hotels of The World and the American Express Fine Hotels & Resorts programme. Katie was one of the key driving forces behind The Westbury’s securing a place on the prestigious Virtuoso network in March 2016.

Peter Brennan has been appointed General Manager at the four star Osprey Hotel + Spa in Naas, Co Kildare, part of the Prem Group. He joins the hotel from the company’s Benelux division where he has been Group Operations Manager since 2013.

Peter began his career in the Grand Hotel Malahide before joining Forte Hotels in the UK where he spent 14 years. He returned to Ireland to manage Fitzpatrick Castle in Dublin and subsequently was part of the team that built Choice Hotels Ireland, where he was involved for 10 years. From 2007 up to 2013 Peter consulted on hotel projects for developers and financial institutions before joining Prem Group.

Paul Gallagher has been appointed as a new NonExecutive Director of The CCD Management Company. He has worked in the hospitality sector for over 27 years with responsibility for hotels in Ireland, the UK and Eastern Europe. A graduate of Shannon School of Hotel Management, Paul began his career with the Ryan Hotel Group, working in Amsterdam, before returning to Dublin two years later to continue his career in the industry.

Paul has held a number of other non-executive roles, including board member of the Tourism Recovery Taskforce (2011-2013) and President of the Irish Hotels Federation (2010-2012). He is the current Chairman of the Irish Tourist Industry Confederation (ITIC) and of Irish Country Hotels, as well as General Manager of Buswells Hotel.

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Commercial

PROFILE

FINDLATER WINE & SPIRIT GROUP EXPANDS

Spirits Offering THOUGH WE’VE ONLY JUST PASSED THE HALFWAY POINT OF 2016, FINDLATER WINE & SPIRIT GROUP HAS ALREADY MADE CONSIDERABLE CHANGES TO ITS SPIRITS PORTFOLIO THIS YEAR BY ACQUIRING EXCITING NEW BRANDS AND ADDING INTERESTING VARIANTS TO ESTABLISHED NAMES.

T

he additions reflect Findlater’s ongoing focus on broadening and deepening its non-wine portfolio by offering a wide and varied range of spirits and liqueurs, thus offering the trade a complete ‘one-stopshop’ as the ‘Supplier of Choice’ in Ireland.

The first addition this year was also the most significant: Findlater became exclusive Irish distributor for Glendalough Distillery, Ireland’s first craft distillery that has been making waves, not only in Ireland, but abroad. Glendalough Distillery brought with them three award-winning whiskey expressions (Double Barrel, 7 Year Old and 13 Year Old); four wild seasonal botanical gins (Spring, Summer, Autumn and Winter); and three variants of craft poitín (Premium, Sherry Cask Finish and Mountain Strength).

Meanwhile, following on from Stolichnaya’s successful launch of their total packaging redesign earlier this year, the legendary vodka company is proud to introduce a new flavour to its range in Ireland:

Stoli Blueberi. Made with fresh blueberries from the South of France, combined with a dash of natural blackberry, Stoli Blueberi is ready to add a whole new ‘flavour’ to the cocktail scene in Ireland.

And, in a further shake-up of the gin market in Ireland, Findlater is soon to release Botanic ‘Kiss’ Pink Gin. This rose-tinted variation on the distinctive Botanic Gin has made a considerable impression on the Irish market in the past few years. Botanic Kiss Pink Gin adds strawberries, raspberries and blueberries to the 11 premium botanicals already present in Botanic Gin, including the distinctive Buddha’s Hand. This gives Botanic Kiss Pink Gin its

distinctive pink hue and soft red fruit flavour hints.

Then, in a first for the company, Tequila San Jose Gold is Findlater Wine & Spirit Group’s first tequila. It is made with blue agave, the most premium of all agave plants, which is at least seven years old before harvesting to allow for a fuller, richer spirit. Already the leading tequila brand in France, Tequila San Jose Gold is sure to be a hit with Irish drinkers, thanks to its smooth, rich, smoky agave flavour, and fun, festive packaging.

Finally, G.

by Gautier is the exciting new Cognac designed specifically for cocktails and targeted at new brandy drinkers in Ireland. With mixology currently leading the growth of the spirits market in Ireland and abroad, G. by Gautier will break new ground by being a Cognac aimed squarely at younger drinkers and the nightlife scene. The product is not all style over substance though: G. by Gautier won a Gold Medal at the International Wine & Spirits Competition 2014, where judges noted its “Beautiful, ripe fruited nose…sweet and velvety across the palate... intense and complex... long, full fruited aftertaste.”

Contact Findlater Wine & Spirit Group’s specialist Spirits Brand Developers on 086 774 9833 (Dublin) or 086 771 8862 (outside Dublin) for more information.

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05/08/2016 10:36

FOOD FAYRE

local

HERO 28

HOTEL

One of the doyennes of the Dublin food scene, fishmonger par excellence Peter Caviston, talks Bloomsday bashes, celebrity chefs and future foods.

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FOOD FAYRE

Marco Pierre White celebrates Bloomsday 2016 with Peter Caviston

P

eter Caviston and his shop and restaurant Cavistons in Glasthule, Co Dublin have become synonymous with Bloomsday. Every year for as long as most Dubliners can remember the business has been the driving force behind the annual celebrations on June 16th. So when did it all start? The answer is as colourful as the man himself.

“Back in 1982 myself and Michael and Tom Fitzgerald of Fitzgerald’s pub in Sandycove grabbed three bottles of champagne and went down to the tower in Sandycove,” says Peter. “I sang ‘The Auld Triangle’ as a German and French TV crew filmed us.

I was told that my efforts to celebrate the day would never last but we enjoyed it and it has grown every year since then. It is a great lifeline for the village of Glasthule and Sandycove. All of the local businesses get involved and it has been a marvellous success. We arrange tables on the street the day before and we put cones and barriers in place. We hire in the tables, chairs, knifes and forks, and organise extra staff. We then talk to all the actors and performers and ensure that the sound system is in place so

THE ODD CELEBRITY CHEF IS GREAT AND IT IS GREAT TO SEE THEM ON TV TALKING ABOUT FOOD BUT THE CUSTOMER STILL WANTS FOOD ON THE TABLE THAT THEY CAN ENJOY AND THAT IS THE MOST IMPORTANT THING. the preparation is key to the success of Bloomsday. The children from Harold National School dress up and walk in a parade through the streets in their Joycean costumes.”

AN INDUSTRY AFFAIR Last year Derry Clarke and Ross Lewis gave a cookery demonstration during the celebrations and this year Marco Pierre White paid a visit to Cavistons. “He was extremely charming and appreciative of the event,” says Peter. “I met Marco a few months ago when he had a nice

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FOOD FAYRE piece of John Dory fish and wrote a glowing review of the restaurant. I rang him and asked if he would like to visit on Bloomsday so he arrived and we had a 1927 vintage car pick him up from the Shelbourne Hotel.”

That’s another long-standing Caviston’s tradition on Bloomsday. Peter organises a vintage car run and hosts a best dressed competition, as well as a best dressed shop window competition. “No matter what day of the week it falls on people dress up and come to celebrate with us,” he says. “Francis Brennan of The Park Hotel in Kenmare and RTE’s At Your Service fame came up from Kerry for the day to visit Beaufort Daycare Centre. He is a lovely and genuine person and he spent at lot of time at the centre, charming everyone that he met.

In 2002 the Spanish Ambassador opened our Bloomsday proceedings. This year the British Ambassador, along with Jennifer Johnston and my 95 year old mother, cut the ribbon to mark the start of the Bloomsday celebrations!”

MEDIA PROFILE Given Peter’s high profile in Dublin’s culinary food scene and in the business community of south county Dublin, it is surprising that he has never had his own cookery show on TV. “35 years ago I spoke to former RTE presenter Mike Murphy in Fitzgeralds pub saying that I had a great idea for a food programme,” he says. “That was before there were any cookery programmes on Irish television. I remember after my first TV appearance, which was on The Late Late Show with Gay Byrne, I was paid £50 for my trouble. The great Bill O’Donovan brought me into RTE and I asked him what I should say and he said ‘just be yourself ’.”

He has also appeared on TV as a culinary judge with Lucinda O’Sullivan and Kevin Dundon but he prefers to concentrate on his business. “We are a small family-run restaurant and customers keep coming back and that is always a good sign,” he says. “The odd celebrity chef is great and it is great to see them on TV talking about food but the customer still wants food on the table that they can enjoy and that is the most important thing. Quality is paramount and that is about being good at what you do. The restaurateur has to be the customer and sit down at their own table and say ‘would I like that if it was served to me?’ - and listen to customers and accept constructive criticism.

What is good value? It is food that you want to sit down and eat. It is not all about price.

If a customer has a bad food experience they will never go back. For example, if a

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THE RESTAURATEUR HAS TO SIT DOWN AT THEIR OWN TABLE AND SAY ‘WOULD I LIKE THAT IF IT WAS SERVED TO ME?’ - AND...ACCEPT CONSTRUCTIVE CRITICISM. customer has a piece of wild halibut or turbot and it is €25 but absolutely stunning they will enjoy it and come back for more Also, if you can marry the dish with the right wine it will be a hit. In addition, customers now want organic vegetables, healthy salads and healthy foods in general. Increasing numbers of people are eating the fish option. The odd person comes in and we do a steak for them if they want one even though we are a fish restaurant. But people are more curious about where their food comes from and once there is a trust built up they will accept that what you are putting in front of them is of the highest standard. But there has to be confidence and trust betweeen the customer and the restaurant.”

SINGING TO THE OYSTERS The fare in Caviston’s shop and delicatessen reflects their offering in the adjacent restaurant. “We have a fish counter that is second to none,” says Peter. “We have the pick of the crop and we always try to sell and eat seasonal foods. For example, on July 14th, Bastille Day, we featured lobster on the menu. Lobsters are in season at the moment and we were serving customers a bottle of Baron de Ladoucette Pouilly Fumé - the top Pouilly Fumé wine - to celebrate Bastille Day. September to April is when

you eat the native oysters while the rock oysters can be eaten all year round. Native oysters are only eaten when there is an ‘r’ in the month.

For one day every year we visit Kellys Oysters near Kinvara in Galway, who supply Morans of the Weir and other top restaurants all over the world, including in Dubai and New York, and we sing to the oysters (The Auld Triangle is included in the repertoire!). You can imagine everyone standing on a quayside wall and singing away. We have a kitty and anyone who wants to come on the bus is welcome as long as they contribute and they are up for a bit of fun!”

A NEW HOME Cavistons bought a neighbouring property no 56 Glasthule Road - last year. “We are in 58/59 and the new building is between our premises and Mitchell & Son wine merchants on Glasthule Road,” he says. “It is a lovely old red brick building and we will restore it to its former glory. We will operate from the ground and first floors and the plan is to have two distinct offerings, as well as our bakery where we make our own breads, which will also be moving from its current location to the new premises. We want to keep the intimate surroundings and feel that we have now and simply offer it to customers in a new location.

We should be up and running there early next year.”

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05/08/2016 11:47

FOOD FAYRE

Keelings marked 90 years in business this month by opening their new Farm Shop and hosting a Bake-Off Challenge.

I

reland’s largest supplier and producer of fresh fruit is celebrating 90 years of growing at its North Dublin farm and Keelings marked the milestone on July 19th by opening the new Keelings Farm Shop. Almost 50 guests, including some well-known faces, attended the celebration, and were given a special tour of the farms by David Keeling and his father Joe. This was followed by a bake-off challenge with Great Irish Bake-Off finalist, Maryanne Dalton.

When the Keelings family were starting out in business in the 1920s they worked their farm with rhubarb as their mainstay crop. But a lot has changed for the Dublinbased company since then - and at quite a rapid pace. As the farm grew in the 1930s,

Keelings began growing fruits and salads and supplying them to the local Dublin markets. Today, Keelings is still run by the same family, which is now operated by the third generation. From planting their first strawberries in 1937, Keelings have gone on to grow a wide range of berries, fruit and vegetables, supplying their produce to shops and supermarkets nationwide.

Keelings has completely revolutionised its growing process by investing in stateof-the-art greenhouses, with the new technology allowing them to extend the Irish growing season through to December.

The early arrival of Irish strawberries in March this year came at the same time as the company reported expected sales of an incredible 10 million strawberry punnets over the Irish season.

Keelings have spent years testing and

trialling various growing systems and have between 15 and 30 new varieties at the research and development stage at any given time.

The new Keelings Farm shop is already proving to be a huge hit with customers, giving locals the chance to buy freshly picked fruit and vegetables straight from the farm that they were grown on. The shop stocks a huge variety of berries, as well as balsamics, Keelings flowers, and a range of plants, so that customers can grow their favourite berries at home. “We are so proud to be celebrating 90 years of growing here on the Keelings family farm,” says David Keelings. “We have always been very passionate about our work and the new Farm Shop marks a new chapter in the Keelings story – and it gives everyone a chance to try our range of products, freshly picked from our farm.”

From top: Alan Hughes pictured with his partner Karl, who won the bake-off challenge with his version of banana berry oat bread; Caroline and David Keeling, with their father Joe (centre) about to cut the cake to celebrate Keelings 90 years of growing; Stephanie Buckley and Niall Swan get stuck into the bake-off challenge.

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Organics…

Naturally Good For Business

Trade Enquiries: David Butler 059 6471720 Email: butlersorganiceggs@gmail.com 236755_2L_IOFGA_IB_H&C.indd 1

20/07/2016 17:14

Available in Follow Us

@AshvilleTeam /ashvillemedia

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05/08/2016 12:34

E The sunburst gold of an organic egg yolk with its rich flavour and firm texture lifts the quality of your food without breaking the bank!

Cracking

Eggs

#INGREDIENT

ggs are nature’s perfect food; all those nutrients neatly packaged inside the shell, ready to be cooked in a myriad of different ways. Chefs love their versatility in sweet and savoury cooking.

They form the basis of the classic French mother sauces — mayonnaise, hollandaise and béarnaise, and their many derivatives.

Butlers Organic Eggs are produced by David Butler on his family farm in county Carlow. When he took over his father’s mixed tillage and beef farm, he decided to convert to organics and discovered the huge unfulfilled demand for high quality eggs. Beginning with 250 laying hens in 2007, he now has 2,000, laying around 14,400 eggs a week.

Organic standards stipulate the highest levels of animal welfare; certified organic eggs are always free range, with more space to roam inside and outside and lower stocking densities than any farming system. In addition, their certified organic feed and the pasture they forage on is all 100% natural; GMO, chemical and pesticide free. What is more, Butlers deliver their eggs direct from the farm to restaurants, which means your ‘fresh’ eggs really are fresh.

Access to grass or fresh greens is what gives yolks their lovely vibrant orange colour and variety in the diet produces far tastier eggs. It is that flavour, coupled with quality and freshness, that motivates leading foodservice outlets like the Avoca restaurants and stores, Brooklodge Hotel in county Wicklow and Bistro One in Foxrock to choose Butlers Organic Eggs.

AS AN INGREDIENT, EGGS ARE INEXPENSIVE AND A GREAT WAY TO MAKE A COSTEFFECTIVE DISH FOR MENUS AT ANY TIME OF THE DAY – IT IS WELL WORTH PAYING A LITTLE EXTRA TO ENSURE IT IS THE BEST EGG YOU CAN FIND.

• Sauces: Fresh sweet and savoury sauces like mayonnaise, hollandaise, béarnaise, custard and crème patisserie are essential components of countless dishes.

• Modern Traditions: Scotch eggs, crispy hen’s egg and slow cooked yolks feature on some of the best chefs’ menus.

• Eggsotic: The vibrancy of fresh organic eggs really sings in dishes like tortilla, heuvos rancheros, shakshuka, Japanese omelette and Turkish menemen.

• Breakfast & Brunch: Eggs benedict or Florentine, fluffy pancakes, quiches, boiled, poached, fried, omelettes or scrambled. Local organic eggs raise the level of the simplest dishes.

For Trade Enquiries: David Butler 059 6471720 or email butlersorganiceggs @gmail.com

• Baking & Desserts: From airy, yellow sponges to crème patisserie or brûlée, ice-cream and pastry, quality eggs produce consistently superb results.

JULY 2016 | HOTEL

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INTERIOR TRENDS

Interior DESIRE Housed in the basement of the grand 18th century townhouse of Farrier & Draper, the inviting design of La Cucina restaurant reflects the look of the former kitchen quarters of this high society hotspot.

La Cucina HUGO COPPER PENDANT LIGHT,

www.my-furniture.com

TOM DIXON PLUM COPPER MARTINI GLASSES,

www.amara.com

MERLE COPPER AND WOOD PENDANT LIGHT, www.artisanti.com

COPPER DOUBLE CANDLE HOLDER, www.miafleur.com

MATT GOLD MADRID FIVE PIECE CUTLERY SET, www.amara.com

ELM AND METAL WOODCROFT CROSS BACK DINING CHAIR, www.one.world.com

HERRINGBONE DINING TABLE, www.cuckooland.com

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Graham O’Donnell When interior designer Graham O’Donnell from O’Donnell O’Neill Design began working on La Cucina restaurant he allowed the authentic Italian menu to guide his design for the restaurant interior. From there, he led this offbeat basement restaurant in a direction which played on the historic building’s already existing appeal. “There was an awful lot of existing stone and brick wall finishes,” he says. “The original plastered groin vaulting for the basement was already there and there was an existing concrete floor for the most part, so we just had to make sure they were restored sensitively.” Once the primary structure of the design had been exposed, Graham softened the ambience of the space by introducing comforting furnishings such as leather seating, soft drapes and a warming, copper topped kitchen bar. He credits these touches, along with carefully chosen lighting design, for the inviting appeal of the restaurant. “The most important features are the spacial quality and the lighting design as these create a mood and atmosphere that differentiates good restaurants from those that are a little bit clinical,” explains Graham.

COPPER FINISH COCKTAIL SHAKER,

www.sainsburys.com

Style Tip

BERKELEY BROWN LEATHER TUB CHAIR, www.artisanti.com

Don’t underestimate the importance of your decorative lighting piece, but also your concealed lighting, in making people feel comfortable, and not intimidated, in the space.

TAUPE LINEN NAPKINS, www.kellyhoppen.com

05/08/2016 11:50

Health & Wellness FOCUS AT THE Q CAFÉ LAURA OLSON, HEAD OF BUSINESS DEVELOPMENT AND OPERATIONS AT THE Q CAFÉ COMPANY LTD, TALKS ABOUT CREATING NUTRITIOUS MENUS AND WHY THEY LIKE TO WORK WITH INDEPENDENT, FAMILY-OWNED SUPPLIERS. Q: What is a contract caterer’s most important attribute?

A: Catering is all about food, passion, great staff and the ability to embrace constant challenges and change in the market place.

Flexibility and creativity are essential to the success of any catering operation. At The Q Café Company, we have an imaginative and adaptable approach to service requirements, which allows us to accomplish our goals and instill confidence in our clients.

Q: The Q Café Company serves a number of industry sectors but is there a particular sector that you specialise in?

A: Our expertise lies in in-house catering services in business and industry, staff restaurants, hospitality, and fine dining.

Healthcare services has become a major part of our success story in the last number of years and we proudly opened our new catering service at the Sports Surgery Clinic in Santry, Dublin in April of this year. This new service provides five-star service to in-patients and we operate a very innovative and wellnessoriented food offer in The Side Bar Café on the premises. The

education sector is another key growth area in our business.

Q: What is The Q Café Company’s unique selling point?

A: We are a people oriented niche catering company dedicated to excellence in customer service - and that is about the whole customer experience the food, the people who serve it, and the resources behind the scenes that make us a trusted, innovative partner. We pride ourselves on always delivering on our promises to clients, staff and suppliers alike.

Q: What is your approach to menu compilation and design?

A: We design our bespoke menus around the needs of our clients and customers. Our chefs are empowered to be creative and innovative in their approach to food production and purchase. Our health and well being initiative, QWellness, is at the core of our business. Here we seek to provide the customer

Breda Quigley, Managing Director, The Q Café Company, with Keelings Farm Fresh Managing Director Colm Bury, and The Q Café Company’s Head of Operations Laura Olson (standing) in the Sport Surgery Clinic in Santry.

with fresh, colourful and creative health or wellness food options that will cultivate both physical and mental well being every day.

Q: How would you describe your relationship with Keelings and your other key suppliers?

A: We are committed to our local supplier policy and we ensure that we work closely with our suppliers to support them as much as possible. In turn, they provide us with fresh, seasonal produce of the highest quality. Where possible, we

seek out independent, familyowned businesses that are local to each client. This is not only good for the environment by reducing food miles, but it keeps travel costs to a minimum, and also ensures that we get the freshest produce every time.

Keelings Farm Fresh supply our business locally through our regional contracts. Key support and advice from our local Keelings representative ensures that our managers and chefs are constantly informed and updated on new and innovative products.

Dublin: +353 (0)1 895 5301

Wexford: +353 (0)53 9147447

Email: catering@keelingsfarmfresh.com

Cork: + 353 (0)21 4968088

Belfast: +44 2890324236

Web: www.keelings.ie/corporate

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A QUICK CHAT

“A lot of Irish restaurants use cream or butter but in Italy we don’t use a lot of this.

The Mediterranean kitchen is very healthy.”

FAVOURITE INGREDIENT: HOME MADE PASTA

In Italy my granny would make home made pasta and when I went into the kitchen she gave me a small piece of pasta dough to play with. When I make pasta I remember my granny.

RICCARDO GRANDE

“The highlight of the menu is the pulled pork pappardelle with ‘nduja and spicy salami.

‘Nduja is an Italian product - it’s a cured meat with chilli and it has a big flavour in the pulled pork sauce.”

FAVOURITE DISH: RISOTTO

My favourite dish would be the risotto with saffron rice and prawns and preserved lemon.

“I came back to Ireland two years ago and I think the Italian restaurants in Dublin have changed a lot. They now serve good quality Italian food so we have entered a new phase in the development of the Italian restaurant in Ireland.”

WISH LIST: A BLAST CHILLER

It would have to be a blast chiller I have one already but my dream is to have a bigger one.

“I think our menu is something different for Dublin because it is an original menu. It is Italian, but it’s not classic, it is a modern Italian kitchen.”

36

HOTEL

Riccardo Grande, Head Chef at Farrier & Draper’s La Cucina restaurant, talks to Hotel & Catering Review about serving up contemporary Italian cuisine.

CHEF: MASSIMO BOTTURA

For me the best chef at the moment is the Italian chef Massimo Boturra and I love Heston Blumenthal. There are a couple of good ones in my kitchen too!

CATERING REVIEW | JULY 2016

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05/08/2016 10:32

45 MAGAZINE TITLES ▲ 10 EVENTS ▲ 3.6 MILLION REACH

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