JUNE 2015
Are You Making the
MOST OF MOBILE? HOTEL PROPERTY
DEALS CAVEAT EMPTOR
5,000 years in #TRENDING
FOOD | WINE | STYLE OFC_H&C_June 2015_Cover.indd 1
5 Days IRELAND’S ANCIENT
EAST EXPERIENCE
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JUNE 2015
Go to issuu.com/ ashvillemedia for the online edition
JUNE 2015
Are You Making the
MOST OF MOBILE? HOTEL PROPERTY
DEALS CAVEAT EMPTOR
5,000 years in #TRENDING
5 Days
FOOD | WINE | STYLE
IRELAND’S ANCIENT
EAST EXPERIENCE
Cover image by: Fáilte Ireland
CONTENTS IN THIS ISSUE
14
Technology:
Reinvent Yourself for a Digital Future: How to Make the Most of Mobile
16
Business Matters: Buyer Beware: Getting a Good Deal for Hotels
27
COVER STORY
29 EASTERN PROMISE Experience 5,000 Years of History in 5 Days with Ireland’s Ancient East
It is about giving the ‘culturally curious’ visitor an understanding of the areas’ heritage and culture - and its significance for the Ireland of today.”
A QUICK CHAT WITH
REGULARS
03
NEWS
FAVOURITE INGREDIENT:
18
ON THE
MOVE
22
I have a few favourite ingredients when I’m working in the kitchen but top of the list would be anchovy fillets, smoked paprika and good vinegar. I never leave home without them!
26
TREND: SEASONAL VEGETABLES
When it comes to the big food trends at the moment, vegetables are serious news.
It is good to know where your food comes from. It doesn’t need to be printed on every last inch of menu space.
MEAL: CHICKEN NOODLE SOUP It is hard to pick a favourite dish but I’d have to go for a simple chicken noodle soup, made from scratch. It is a thing of complex beauty and humble simplicity.
It is about inspiring people to take everyday products and make them even more delicious. Whether you’re cooking for family, friends or yourself, quality and taste should be the number one priority.
LINE
36
HOTEL
Simon Lamont is all about the veg, the provenance, and a stripped back approach to cooking. Hotel & Catering Review caught up with TV3’s ‘The Lazy Chef’ at the launch of his new recipes to showcase Rudd’s meat.
31
Food File:
Global Awards, Retail Ready Products, Irish Food is Awash with Creativity
#StyleTrends: The Gastro Pub - A Unique Opportunity to Add Value
36 Simon Lamont
of TV3’s ‘The Lazy Chef’
WISH LIST: WOOD BURNING OVEN
I need a wood burning oven. And a nice deck to place it on, preferably with a view. Oh, and some time off to enjoy the view!
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Cheese Please: Add a fresh flavour to your summer menu
A Quick Chat With
CHEF: JP MCMAHON
I think Galway’s JP McMahon of Anair is very creative. Nuno Mendes is rocking the London scene. He opened Chiltern Firehouse last year and just launched Taberna do Mercado next door to our place in Spitalfields.
Making seasonal vegetables the centrepiece of a meal is very now, very healthy and very tasty. I’m all over it!
KEY TO SUPPLY THE DOOR
SIMON LAMONT
Sommeliers Uncorked: Uniting Education & Industry
#FoodTrends:
35
Paul Keeley, Business Development Director, Fáilte Ireland
Training:
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Editorial & Production Manager: Mary Connaughton Art Director: Alan McArthur Stock Photography: Thinkstock.com Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: Diarmaid Lennon Published by:
Ashville Media, Old Stone Building, Blackhall Green, Dublin 7. Tel: (01) 432 2200 ISSN: 0332-4400
All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2015. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.
Editor’s
VIEW W
ith global travel trends on the rise, some favourable currency exchange rates, and significant new Fáilte Ireland initiatives, such as the Wild Atlantic Way and Ireland’s Ancient East, tourism has a spring in its step again. In fact, tourism businesses sentiment is at an all-time high. The majority of paid serviced accommodation providers (60%) are reporting that business is up so far this year compared to the same period in 2014. That rises to two thirds (66%) among hoteliers, who were particularly bullish, with eight in 10 expecting increased business in 2015. In addition, more than three quarters of businesses (77%) are expecting growth for the coming year. Both domestic and overseas markets are expected to generate growth in the coming season according to 67% and 69% of paid serviced accommodation providers. For the majority of such businesses, Britain (68%), and North America (67%) in particular, are expected to deliver growth. These are some of the key findings of the latest Fáilte Ireland Tourism Barometer of the sector, which was published on June 2nd. The survey was carried out during April 2015 with 680 accommodation providers, restaurants and tourism attractions. The survey picked up a strong belief among respondents that the reputation of Ireland as a destination is improving overseas and that visitors and potential visitors consider Ireland to provide better value for money than it did in previous years. It is reassuring to know that this latest survey of the industry mirrors the very positive value for money ratings of recent visitor surveys. However, there has been an acceleration of price. Hotels were good value in the recession – nearly one third of the average room rate was wiped – and even though the industry needs price growth it has to be commensurate with what the market is prepared to pay. If we become too cocky there is a danger that many tourism and tourism-related businesses could price themselves out of what is now a very competitive global tourism market.
@HC_Review
HOTEL
Email: maev.martin@ ashvillemediagroup.com Telephone: 01 432 2271
Maev Martin www.hotelandcateringreview.ie
2
Editor: Maev Martin
@
info@hotelandcateringreview.ie
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CATERING REVIEW | MAY 2015
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NEWS
FÁILTE IRELAND WINS BIG IN BERLIN Fáilte Ireland has been awarded first place in the ‘Outstanding Contribution’category at the Golden City Gate awards for its Meet in Ireland, ‘Why Ireland’ video. The awards are presented annually over five days at ITB-Cinema at the Internationale Tourismus Börse in Berlin where best in class tourism videos are recognised. Produced by Dublin-based video production agency, BigO Media, the video portrays Ireland as a world class business tourism destination featuring state of the art infrastructure and the famous 100,000 welcomes. Fáilte Ireland was also presented with a special award for its Seen from the Skydrone video of Ireland’s Wild Atlantic Way.
MULRANNY HAS Fermanagh GM is
HOTELIER OF THE YEAR
(l-r): Terence Brennan, Chair, Tourism Northern Ireland, with Andrew Phelan and Michael Cafolla, Chairman of the Institute of Hospitality Northern Ireland.
Andrew Phelan, General Manager at the five star Lough Erne Resort in Enniskillen, Co Fermanagh, won the Hotelier of the Year (Large Business) award at the 2015 Janus Awards. He was presented with the award by UTV’s Paul Clarke at a prestigious gala event held at the La Mon Hotel & Country Club on May 1st. Exclusive to Northern Ireland, The Janus Awards were established in 1995 and are held annually by The Institute of Hospitality Northern Ireland (IOH) to reward and recognise managers who have demonstrated significant achievement in the hospitality and tourism sector, at home and abroad, during 2014. Originally from Waterford, Andrew is a graduate of Shannon College of Hotel Management. Beginning his career at Mount Juliet, he went on to become General Manager at a number of luxury hotels, including The Hunter’s Yard, Old Course Hotel Golf Resort & Spa at St. Andrews, and Castlemartyr Resort, before joining the team at Lough Erne Resort in early 2014.
BEST CHEF IN MAYO The Mulranny Park Hotel’s Head Chef, Chamila Mananwatta, recently won the Restaurants Association of Ireland’s Best Chef in Co Mayo 2015 Award. Chamila started working at the Mulranny Park Hotel in 2007 as a Sous Chef. He has worked for some of the best five star brands in the world, including Hilton, Sheraton, Intercontinental and the Taj Mahal.
(l-r): Ronan Mahon, Deputy Manager, Mulranny Park Hotel, with Nephin Restaurant Manager Martyna Matuszewska, Chamilla Mananwatta, and General Manager Dermot Madigan.
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CASTLE WINS
AWARD FOR TEDDY BEAR’S STORY
Roscommon’s Kilronan Castle has won the Smartest Social Media/Viral Marketing category in the An Post Marketing Awards for ‘Oscar’s Story’. The story began when staff at Kilronan Castle discovered a teddy bear who had lost his way in the hotel and decided to ensure that he experienced exceptional customer service until he was reunited with his owner. Oscar’s Story ‘King of Kilronan Castle’ attracted nationwide attention when the pictures from the teddy bear’s stay went viral, reaching over 850,000 people. Oscar the Teddy was pictured overlooking Lough Meelagh, enjoying a full Irish breakfast and a host of treatments in The Spa at Kilronan Castle. The awards took place in the Mansion House in Dublin on May 7th.
White tailed sea eagle at Lough Derg
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Adventure Summit Wins
INNOVATION AWARD
The Adventure Travel World Summit, organised by Irish events company Advantage PCO and Kerry Convention Bureau for the Adventure Travel Trade Association, has won the Best Business Tourism Innovation Award at the inaugural Irish Tourism Industry Awards 2015, which took place in Dublin on April 24th. The Adventure Travel World Summit was hosted by Ireland for the first time in 2014. It brought over 700 adventure travel industry professionals from 63 countries to the INEC in Killarney last October and 2m to the local economy. The global world adventure travel market is worth US$90bn and is growing by 17% annually. The sector is worth 852m in Ireland, which is ranked seventh among the top 10 developed countries in the world with the highest adventure tourism potential (International Adventure Tourism Development Index 2010).
LOUGH DERG TREASURE TRAIL
Delegates enjoy a lake trip during the Adventure Summit
A new trail showcasing the natural heritage of Lough Derg has been developed in time for the 2015 summer season. Lough Derg (on the Shannon) Nature Trail is produced by the County Councils in Clare, Galway and Tipperary, and is co-funded by The Heritage Council and Lakelands & Inland Waterways. Among the 24 discovery points featured is the monastic site at Inis Cealtra - known as the ‘Jewel of the Lough’ - as well as Portumna Forest Park, Derrycrag Wood, Raheen Wood and Cominchas Forest, the bays and harbours at Rosmore, Mountshannon and Garrykennedy, and the twin heritage towns of Killaloe-Ballina. For more information on the new trail, visit www.galwaycoco.ie.
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BROOK CATERING
WINS SHANNON HERITAGE CONTRACT
Cork-based Brook Catering has secured a three-year contract to provide full catering services to Shannon Heritage, who operate seven day visitor attractions and four evening entertainment venues throughout Ireland. The contract, worth over 2m per annum, will see Brook Catering provide catering services for Shannon Heritage’s medieval banquets, gala dinners, weddings and seasonal events.Brook Catering have managed large, high-profile events, including the Rose of Tralee Ball, the Tall Ships Festival and the Cork Chamber Dinner. Since their establishment in 2007, Brook Catering has grown from two employees to nearly 200 in 2015.
(l-r): Brian Nevin, Sales, Marketing & Reservations Manager, Shannon Heritage, Kieran Callinan, Commercial Director, Brook Catering, John Ruddle, CEO, Shannon Heritage, and Eimear Cusack, Marketing Manager, Brook Catering.
Chinese Visit Good News FOR IRISH
TOURISM Tourism Ireland has welcomed the visit by Chinese Premier HE Mr Li Keqiang as a great opportunity to showcase Ireland to a huge audience of potential holidaymakers in China. A large media contingent travelled to Ireland with Mr Li to cover the visit and Tourism Ireland has been distributing footage of Ireland, as well as photographs of Mr Li’s time here, to influential Chinese travel and lifestyle media. Social media is also being used to highlight the visit – Tourism Ireland in China is active on Sina Weibo and Wechat, with almost 100,000 followers on the popular social networks. Niall Gibbons, CEO of Tourism Ireland, says that the aim is to grow the number of Chinese visitors to Ireland to 50,000 per year by 2017.
NEW CATEGORIES, NEW ENTRANTS 2015 has seen a 41% increase in the number of hospitality businesses entering the Gold Medal Awards, with a total of 190 properties entered. We’ve also introduced new categories for 2015 - Ireland’s Event Caterer, Ireland’s Site Contract Caterer, Ireland’s Healthcare Caterer, Ireland’s Education Caterer, People Awards - Ireland’s Catering Team 2015, and Ireland’s Supreme Caterer 2015.
SUPERB SPONSORS LINEUP The 27th Annual Gold Medal Awards are delighted to announce the following 12 new and repeat sponsors - Keeling’s Fresh, Noel Recruitment, Gahan Meats, Best Western Ireland, J&C Kenny Wines & Spirits, Sodexo, Gather & Gather, Coup de Pates, Food Safety Professionals Association, Galgorm Wholesale and P&G Professional. Our charities of choice this year will be Ronald McDonald House and The Irish Hospice Foundation and Noel Recruitment is, once again, our charity sponsor for the event.
Interested in sponsorship & advertising opportunities? Contact: Hilary O’Shaughnessy Sales & Marketing Manager Tel: +353 (0)1 432 2231 Mobile: +353 (0)86 3808 177 Email: hilary.oshaughnessy@ ashvillemediagroup.com
Niall Gibbons, CEO of Tourism Ireland, Taoiseach Enda Kenny, and Chinese Premier HE Mr Li Keqiang, at Garvey’s Farm near Headford, Co Galway.
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MONART LAUNCHES FIRST AGE REVERSAL FACIAL Monart Destination Spa added a new age reversal facial from natural skin care solutions provider Pevonia to its spa treatment menu on May 1st. “This new one-hour treatment is a breakthrough in phyto-biology featuring two stem cell sources from the Argan Tree and European Comfrey Root, which are proven to visibly repair aging skin while increasing firmness and providing smoother and more radiant looking skin,” says Head Therapist Laura Gahan. “The facial treatment enables maximum absorbency and faster repair activity, plus additional anti-oxidant, protective, and anti-aging benefits for the skin.”
PRESENCE OF HOTEL BRANDS
TO INCREASE IN IRELAND
The number of Irish hotels being rebranded is set to increase, according to property consultants, Savills Ireland’s latest report, which was published on April 30th. “In January, the Four Seasons hotel in Dublin was renamed as the InterContinental Dublin, last year the Burlington Hotel was renamed as DoubleTree by Hilton, and, in the near future, Dalata will rebrand eight Irish and five UK hotels under the Clayton brand,” says Tom Barrett, Director of Hotel & Leisure at Savills Ireland. “In 2014, almost 60 hotels changed ownership in deals worth 440m, double the value of 2013 transactions. In the first months of 2015, two notable deals have already been completed with Lone Star purchasing the Jurys Inn Group for over 900m and Dalata completing its purchase of nine Moran Bewley hotels. This is in addition to over 200m of individual hotel sales. Moreover, there were two substantial off-market transactions - the InterContinental Hotel in Ballsbridge acquired by John Malone and the Holiday Inn Belfast – another Dalata acquisition.”
NEVEN LEADS SEARCH
FOR INNOVATION
Award-winning TV chef Neven Maguire has joined the judging panel for Compass Group Ireland’s second annual Idea Works initiative, which aims to find the best new cutting edge products, solutions and applications in the foodservice, hospitality and facilities management industries and help them get off the ground. Companies who believe they have a new or novel product to offer can submit their ‘winning’ concepts via a dedicated website www.compassideaworks.ie. Compass will then shortlist the best ideas and invite those selected to pitch their big idea before a judging panel at the Aviva Stadium on July 23rd. If finalists get three yes votes from the judges, Compass will support them on the introduction of their idea to the Compass Group Ireland business and, potentially, to the wider market.
Neven is pictured with his fellow judges, Mark Lee, Commercial Director, Compass Group Ireland and Maureen Gahan, Foodservice Specialist, Bord Bia.
‘ANT ON DECK’ KICKS OFF DISCOVER IRELAND CAMPAIGN
A new Discover Ireland home holiday campaign for the Lakelands kicked off on April 29th as The Anton Savage Show set sail along the Shannon discovering all the region has to offer. This is the first of a number of national promotions over the coming weeks, organised by Failte Ireland, to promote the Lakelands region. As part of this Lakelands ‘Ant on Deck Tour’ the Today FM show broadcast live each morning from three locations (Athlone Marina, April 29th, Hodson Bay Marina, April 30th, Carrick on Shannon, May 1st).
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Pictured with Anton Savage are Maria McCormack and Fiona Henshaw, Failte Ireland, and Emilia Krysztofiak, Athlone Castle.
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TOURISM INSIGHT PROGRAMME LAUNCHED
(l-r): Natasha Kinsella, Chief Executive, Irish Hospitality Institute, IHI President Nicky Logue, Tanaiste and Minister for Social Protection Joan Burton, and Dr Tom Farrelly and Mary Rose Stafford of the Institute of Technology, Tralee.
Tanaiste and Minister for Social Protection, Joan Burton, launched the Tourism Insight Pilot Programme on April 23rd at the National Hospitality Managers’ Hospitality Leadership conference and AGM in Croke Park. The new online programme introduces transition year students and career guidance counsellors to the world of tourism and informs them about careers in the sector. Tourism Insight is a pilot induction programme that responds to the Tourism Policy Strategy 2014. The programme has been created by The Irish Hospitality Institute (IHI) in conjunction with the Institute of Technology Tralee and is supported and funded by Fáilte Ireland. Research was undertaken to test the pilot supported by Dublin Institute of Technology; Griffith College, Dublin and Shannon College of Hotel Management who hosted workshops, and IT Tralee have translated the content of the research into an online interactive tool. Fáilte Ireland has funded the two initial modules, one of which focused on the tourists who visit Ireland why they come, what they do in Ireland and their spending habits. The second module focuses on careers in the tourism industry, the range of jobs and the links with training, education and career opportunities. Involvement from the tourism industry, including representative bodies, service providers and local authorities, will now be required to support the development and roll out of the other three modules nationally.
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COVER STORY
Experience
5,000
years
in 5 Days
Fáilte Ireland’s Business Development Director talks to Maev Martin about creating a unique cultural and heritage experience that will turn quick stop offs into bednights.
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COVER STORY
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P
aul Keeley’s background in channel marketing and brand management is the perfect fit for the task that lies ahead of him and his colleagues as they work with Tourism Ireland and the wider industry to promote Ireland’s Ancient East. Prior to joining Fáilte Ireland as Marketing Director in 2004, he had clocked up a professional career in the private sector working with the likes of C&C, Smith Kline Beecham and Diageo before being appointed Head of Brand and Retail with Eircell and then Marketing Director for Musgrave SuperValu Centra. The Ireland’s Ancient East proposition was officially launched by The Minister for Tourism, Transport and Sport, Paschal Donohoe during the first day of Meitheal, Ireland’s largest travel trade workshop, in the RDS, Dublin, which hosted 277 of the world’s top travel and tourism buyers. The proposition is geared to maximise the history and heritage in the region and bring it to greater international attention. To do this, the new initiative will offer visitors the opportunity to experience 5,000 years of history by journeying through a landscape that stretches from Carlingford and the Boyne Valley in the north east, through the midlands, and via Kilkenny’s Medieval Mile to Waterford’s Viking Quarter and Cork’s many cultural attractions. “The physical assets alone won’t differentiate us from the competition in other countries but what does is the density of the attractions in a very tight geography, as well as the Irish twist and human stories that bring these places to life and get people engaged,” says Paul. “It doesn’t have to be a history lesson for aspiring PhD students. It is about giving the ‘culturally curious’ visitor an understanding of the areas’ heritage and culture - and its significance for the Ireland of today. So, the stories at all of these sites need to be interesting and engaging.”
COMPELLING CLUSTERS FOR THE CULTURALLY CURIOUS Ireland’s Ancient East is crafted along four distinct themes: Ancient Ireland, which includes the prehistoric attractions of Newgrange in the Boyne Valley and sites such as the Brownshill Dolmen in Carlow; Early Christian Ireland, which includes sites such as Clonmacnoise, Glendalough, Mellifont Abbey, Jerpoint Abbey and Holycross Abbey; Medieval Ireland, which includes Kilkenny’s Medieval Mile, the Viking Quarter in Waterford, Hook Head Lighthouse, Trim Castle, King John’s Castle, Carlingford and the Rock of Cashel; and Anglo Ireland, which features Ireland’s Great Houses and gardens as well as sites such as the Dunbrody Famine Ship and Wicklow Gaol. “The four themes are there to substantiate the offer of 5,000 years of history and the idea is to create geographic clusters and trails that will allow us to give visitors the 5,000 years in one go as many visitors won’t have five days to explore what the region has to offer,” says Paul. “What visitors to the region will get is 5,000 years of history that is easily accessed in a manageable geography and they will be given a number of options in terms of itineraries for enjoying this experience. We will be working with businesses, including tourist
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Paul Keely, Business Development Director, Fáilte Ireland
attractions, to develop itineraries for visitors covering five days or two days and taking in each of the four themed areas that we have identified. However, the culturally curious visitors that are the target of this proposition have a natural interest in heritage and culture so they won’t want to be led by the nose. Once they have the facts and the region is easily accessible, many of them will organise their own itinerary so it is about getting people off the motorways and onto the B roads. We use the analogy of the London Underground map – we want to create an Ireland’s Ancient East B Road map.” GENERATING THE BEDNIGHT Hotspots in the region that are major attractions for tourists include Newgrange, Glendalough, Clonmacnoise, the Rock of Cashel, Kilkenny Castle and the Waterford Crystal centre. All of these attractions get a lot of visitors but it is usually for a quick stop off before they continue with their Ireland tour. “We want to keep them in the region and to do that we have to develop stories that capture their attention,” says Paul. “We need to work with the local tourism trade and with other regional and national interests to communicate stories that get tour operators, travel agents and OTAs excited because they are our windows on the world. We need to get them enthused about what the region has to offer so they can sell it to their customers. Fáilte Ireland is working with the industry on the ground to shape the product and get it more active in terms of international selling. We are also working with the OPW and private trusts to capture traffic to key spots, then get those visitors to view three or four other sites in the area, and then generate the bednight. It is about slowing people down before they move on to other parts of the country.” Additionally, Paul adds, “Fáilte Ireland will soon be announcing a significant programme of capital grants to enhance attractions within Ireland’s Ancient East and to boost the appeal of the new proposition”.
WHAT THE STAKEHOLDERS SAY “Having seen the presentation and the launch evening at Meitheal, I will be using the Ireland’s Ancient East brand and developing our story so we can contract for 2016 and beyond.” Brenda Murphy, Sales Director, Castlemartyr Resort, Co Cork “We see our job as educating incoming tour operators that there is so much more out there in Ireland’s Ancient East. What we are trying to do is sell this region as the perfect getaway and a year round destination that connects with ancient history and modern beauty...This year we will be bringing at least 25 incoming tours to the region and because we specialise, these tourists will stay for their equestrian, whiskey tasting or golf experiences far longer than the average visitors to the area, thus generating substantial revenues.” Colm Murphy, Groups/Tour Manager, Matthews Coaches
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#Ireland’s Ancient East WHAT THE BUYERS SAY “Selling history is something that we do well out of the UK. Ireland’s Ancient East will open up new opportunities for our clients to experience a part of Ireland they may have overlooked in the past.” Paul H Masin, Just Go! Holidays, UK
Will the development of digital and interactive media at visitor attractions around the country be a major part of the Ireland’s Ancient East initiative? Not necessarily. One example of IT that has really transformed a visitor attraction is the new Smithwicks Visitor Centre in Kilkenny which is located on the Medieval Mile. It is a great example of a well told story that is rooted in heritage but is using digital media to communicate with visitors. “Above all, the big challenge in promoting any visitor attraction is to be authentic, so for some sites information technology will be appropriate and for others it might be a bit Disney so it is about finding the right solution on a site by site basis,” says Paul. PROMOTIONAL CAMPAIGN The focus for 2015 is on getting the Ireland’s Ancient East concept on the radar for key buyers. Fáilte Ireland is currently engaged in follow up meetings and calls with the 277 buyers who attended the Meitheal event. In addition, trade missions and familiarisation tours are being planned. “We completed five regional briefings in Ashbourne, Portlaoise, Gorey, Youghal and Holy Cross and we have received overwhelmingly positive feedback from the almost 600 people that attended,” says Paul. “We have already rolled out the Ireland’s Ancient East concept to the stakeholders in the 17 counties covered by the initiative, including local authorities, tourism bodies, the OPW, heritage bodies
“Ireland’s Ancient East is a great new initiative. We’re always looking for something new and different that will intrigue new guests to come to Ireland. Ellen McNulty, Lynott Tours, USA “Normally our clients just go around Ireland and skip this part. This is absolutely something we will show them.” Jon Tormodsson, Escape Travel, Sweden
and LEADER companies, as well as tourism industry businesses in the region. We would encourage anyone who hasn’t been to the initial workshops to get in touch with us. Our colleagues in Tourism Ireland also intend to roll out an overseas communications plan in Q4. However, the success of this initiative will be down to the extent to which local communities engage with, and take ownership of, Ireland’s Ancient East. Ireland’s Ancient East has to play its part in helping the country to reach that 10 million visitors target set out in the Government’s recently published 2025 Tourism Development Plan – People Place and Policy. Fáilte Ireland’s research suggests that an initiative themed along these lines has the potential to deliver an extra 600,000 overseas visitors (growth of more than 20%) to the region and increase visitor revenue by almost 25% to 950m in total by 2020. These are our targets and we want as many businesses as possible to have a slice of that.”
“Ireland’s Ancient East is very exciting and gives me new energy. I will focus on it and sell it for next year.” Ian Duffy, Royal Irish Tours, Canada
THE FOUR THEMES ARE THERE TO SUBSTANTIATE THE OFFER OF 5,000 YEARS OF HISTORY AND THE IDEA IS TO CREATE GEOGRAPHIC CLUSTERS AND TRAILS THAT WILL ALLOW US TO GIVE VISITORS THE 5,000 YEARS IN ONE GO
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Commercial
PROFILE
STORMING THE
WILD ATLANTIC WAY Joan Crawford, Wild Atlantic Way Team, Fáilte Ireland with Kieran Twomey, Southern Region Coordinator, Porsche Club Ireland getting ready to depart from Malin Head on the Wild Atlantic Way ‘run’.
AS A CONVOY OF PORSCHES STORMED THE WILD ATLANTIC WAY LAST MONTH, TOURISM OPERATORS FROM ACROSS THE EAST AND SOUTH FLOCKED TO SPECIAL STAKEHOLDER WORKSHOPS TO LEARN MORE ABOUT FÁILTE IRELAND’S LATEST TOURISM INITIATIVE - ‘IRELAND’S ANCIENT EAST’. THE ORGANISATION WAS ALSO HARD AT WORK WINNING MORE BUSINESS TOURISM FOR IRELAND AND SEARCHING FOR IRELAND’S BEST TOURISM TOWNS.
CONVOY HIGHLIGHTS SIGNATURE
DISCOVERY POINTS
P
orsche Club Ireland teamed up with Fáilte Ireland to send more than 50 Porsches the length of the Wild Atlantic Way, starting at Malin Head on May 17th. The cars travelled over 2,000 kilometres along the west coast, visiting all 15 Signature Discovery Points, making it the longest ever ‘run’ undertaken by the Porsche enthusiasts’ club. After a brief drive from Muff to Greencastle on May 16th, the ‘Wild Atlantic Way Run’ officially began at Malin Head Signature Discovery Point on May 17th where the starting 14 cars gathered in convoy as they departed along Ireland’s longest touring route before finishing up at the 15th Signature Discovery
Point of Old Kinsale Head on May 23rd. Each day’s start saw new cars joining the core group, with 41 cars finishing and, ultimately, 53 cars having enjoyed a day’s run on the Wild Atlantic Way during the course of this tour. The fleet of cars took in much of the west coast’s breathtaking beauty along the way, including Sliabh Liag, Co Sligo, Killary Harbour, Co Galway, The Cliffs of Moher, Loop Head, Co Clare, Ballybunion, Co Kerry, and Mizen Head, Co Cork. Each leg of the trip was co-ordinated by
different drivers, all of whom are knowledgeable about the area and are experienced drivers. All drivers taking part in the ‘run’ had also been equipped with Wild Atlantic Way route maps and the 150 ‘Secrets of the Wild Atlantic Way’ guide. They also wore Wild Atlantic Way signature jackets and each of the cars involved carried a Wild Atlantic Way car livery in homage to the Porsche motorsport tradition and the excitement of driving the Wild Atlantic Way.
Ultimately, 53 cars have enjoyed a day’s run on the Wild Atlantic Way during the course of this tour.
In association with
HOTEL
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Commercial
PROFILE
WHERE ARE IRELAND’S
BEST TOURISM TOWNS?
‘IRELAND’S ANCIENT EAST’ WORKSHOPS
T
ourism operators from across the east and south recently attended stakeholder workshops to learn more about Fáilte Ireland’s latest tourism initiative, ‘Ireland’s Ancient East’, and to discuss how they can work with the national tourism authority to bring this new initiative to life in the east and south region. The initiative is aimed at specific market segments overseas who have indicated that they would be more likely to come to Ireland to take in history and culture, explore new landscapes, or simply take time out from their busy lives and careers to connect with local heritage and nature. The proposition will be crafted along four distinct thematic pillars - Ancient Ireland, Early Christian Ireland, Medieval Ireland and Anglo Ireland.
Pictured are: Phil Donnelly, County Kildare Fáilte, Anne Shortall, Newbridge Silverwear, Jenny De Saulles, Fáilte Ireland, Majella O’Sullivan, Newbridge Silverwear and Karen Gorey, Robertstown Village. Photo: Pat Moore
FURTHER BOOST FOR
BUSINESS TOURISM
A
newly developed suite of meeting, incentive travel and conferencing (MICE) supports were presented by Fáilte Ireland’s Meet in Ireland team at the annual IMEX Frankfurt Trade Exhibition (May 19th to 21st). Fáilte Ireland’s MICE Programme will be providing a full range of complimentary practical and financial supports, as well as impartial advice and assistance for businesses holding corporate meeting or incentive travel for upwards of 75 delegates in Ireland. This includes access to approved Destination Management Companies (DMCs) and access to convention bureau supports, as well as to a range of practical toolkits. Focused at the very early stages of winning an
event for Ireland, the new MICE supports will now begin at the ‘bid stage’, supporting organisers to hold a site inspection for key decision makers. Organisers will also be able to avail of funding to enhance and develop the destination programme with a welcome reception, social excursion or entertainment at a gala event. IMEX is one of the largest worldwide exhibitions for incentive travel, meetings and events, and is attended by over 14,000 industry professionals that gather to learn more about what is on offer to the business tourism visitor.
E
ligible towns across the country are competing for the 2015 Fàilte Ireland Tourism Towns Award. Eligible towns are those ranked in the top 100 tidy towns for 2014. The closing date for applications was June 12th. The award, designed by Fáilte Ireland, is now in its fourth year and is all about recognising Irish towns and villages where the local community goes the extra mile to enhance their appeal to tourists. Last year Westport was crowned the 2014 National Large Tourism Town with Kinsale taking home the title of Small Tourism Town. Each town received a certificate, along with a 5,000 grant towards further developing itself as a tourism destination. The award will continue to focus on how participating towns have developed their local area in the following key tourism areas - sense of place, local involvement, tourism experiences, and the promotion of the town.
WINNING
UK BUSINESS
FOR IRELAND
Jenny Finnegan and Miriam Kennedy, Fáilte Ireland with Keith Duffy at the “Meet Dublin in London” workshop event which was attended by 187 UK buyers this year – a record number which indicates a growing enthusiasm for Ireland.
M
eanwhile, Fáilte Ireland’s Dublin Convention Bureau was targeting new UK business in London last month at the high profile ‘Meet Dublin in London’ workshop event which was attended by 187 UK buyers this year – a record number which indicates a growing enthusiasm for Ireland. UK meetings and events buyers connected with Dublin hoteliers, as well as venues and conference organisers, on the Silver Sturgeon boat located on The River Thames. Approximately 44 Dublin trade members were also on hand to showcase the world class facilities that Dublin can offer business visitors. Top UK meeting planners were given a flavour of the new vibrant Dublin sales pitch, including a new video aimed at attracting more business tourism to Ireland. They also took part in a networking workshop with these 187 UK buyers in a bid to win even more business for Dublin for 2015 and beyond.
In association with
HOTEL
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TECHNOLOGY
MAKE THE MOST OF
MOBILE
Mobile technology is helping the global hospitality industry to get its mojo back. Colin Feely, Partner-Hospitality and Leisure, Grant Thornton, looks at the opportunities for Irish hoteliers.
As
I wandered around the International Hotel Investment Forum in Berlin last month I sensed a palpable optimism about the future of the hospitality industry globally. There was lots of chatter about how the hotel sector is getting its mojo back and the conversation quickly shifted to how the industry is doing this. The general consensus was that it was through investment in technology and, more specifically, the novel use of mobile. In Ireland, the hospitality sector has lagged well behind other sectors in terms of using technology smartly to drive business. This is changing at international level, however, and I believe hotels in Ireland can, Hilton Worldwide gives guests control over their entire hotel stay with the ability to check-in and choose their exact room from digital floor plans
14
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and should, follow suit. Why? Firstly, because today’s traveller, business executive or consumer is looking for unprecedented choice and control over their stay. Secondly, last year saw huge consolidation in hotel ownership, with some significant new players coming into the market, which creates greater competition. More importantly, the newcomers have deeper pockets and will invest in technology. Those who gain the initial advantage here will be the winners. Those who don’t are taking a big risk. HILTON & STARWOOD – THE EARLY ADOPTERS The larger international chains are already battling to be winners. Hilton, which owns, operates or franchises about 650,000 rooms worldwide, has invested $550m in technology and mobile services over the past five years and has been one of the success stories, while Accor has committed $225m to a major digital transformation project. Hilton gives guests control over their entire hotel stay with the ability to check-in and choose their exact room from digital floor plans, as well as customise their stay by purchasing upgrades and making special requests for items to be delivered to their room on their mobile. Guests can also skip the lengthy queues for check out as their bill can
be automatically sent to their email address. Given what has been done at an international level, it is not surprising that it is probably the only hotel chain in Ireland making any significant moves in this direction. Starwood Hotels & Resorts, which owns Sheraton, W Hotels, Westin and several others, has taken this a step further with the introduction of an app last year that allows its SPG members to use a smartphone as the key to their room. But where Starwood is really showing its edge, and positioning itself with a new consumer, is that it is already developing an app for the Apple Watch that will allow hotel guests to use it to unlock their rooms. It has the foresight to recognise how the Apple Watch can add to the guest experience and so is investing now. For example, the Apple Watch could also notify a guest arriving at the local airport about where they can find a list of transportation options to the hotel. Starwood and Hilton are the ‘early-adopters’ of the industry but there are some other innovators. The Hyatt Union Square in New York offers three check-in options for guests – an iPad check in with a staff member called a Gallery Host, a self-serve check-in kiosk, and a traditional front desk. It reported that approximately 40% of guests at the hotel select the iPad option. But one of my
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TECHNOLOGY
#Genius Service
At the Yotel New York in Manhattan, the Yobot, a giant robotic arm, serves as a bellhop for customers checking in their luggage.
personal favourites, for sheer entertainment, is at the Yotel in New York City, located near Times Square. This hotel has airport style check in kiosks for guests arriving at the hotel and should you need to store any luggage, a giant robotic arm called the Yobot serves as a bellhop…genius. GUEST EXPERIENCE Mobile will also enhance overall guest experience at the destination, not just in-hotel service. Making a stay more local and connecting with external partners to offer convenience is something that hotels will be doing a lot more of in the future. Another good example here is Hyatt, which recently integrated with Uber to allow guests to call Uber cars from within the hotel’s mobile app. Another global chain, the Marriott, whose guests reportedly made $1.25bn in bookings in 2013 through its mobile app, is testing mobile phone push notifications, such as sending a message to alert a guest to a
discounted spa treatment, while the InterContinental also sends out these push notifications, including two-for-one drink specials at the bar for guests who just checked in. While the investment that these hotels have made will create greater experiences for all guests, it is also a means to achieve strategic business objectives, and this is where hotels in Ireland need to start when making that change. The technology alone will not solve the issue of falling or stagnating revenues, for example. It provides a framework to support revenue growth so it must be adapted to your business needs and not vice versa. Ensure you have a clear set of objectives in terms of what you want the technology investment to achieve because you must ensure that it contributes to your business success. These are the types of discussions that should be happening now at management level. If they don’t, you’ll be left behind.
Starwood Hotels & Resorts app allows hotel guests to use their smartphones as a key to their room.
Starwood Hotels & Resorts are developing an app for the Apple Watch to allow hotel guests to unlock their rooms.
I was having one such conversation recently and the hotel in question is using a very simple, yet effective, idea to attract event business. When a couple organising a wedding or a corporate looking to book conference space come to view a hotel it is often not possible to showcase a fully set up room. The hotel engaged a company called CitNOW to create bespoke videos that would show exactly what the room would look like on the day. This is then emailed to the potential customer as a follow up. The hotel can track if the potential customer watches the video and how many times, thereby giving an indication of interest. Calls can then be placed with the prospect to try and close the deal. It is simple and measurable. The hotel sector is not unique in its need to reinvent itself for a digital future. For those that get it right, there is a real opportunity to show fantastic value to guests and, ultimately, to get more guests through the door.
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Image courtesy of Yotel
The Hyatt has recently integrated with Uber to allow guests to book Uber cars from the hotel’s app.
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BUSINESS MATTERS
L
As frenetic levels of transactional activity continue, experts from leading law firm Mason Hayes & Curran highlight some of the pitfalls that you need to be aware of before you purchase.
ike other commentators, Mason Hayes & Curran forecast a buoyant market for hotel property this year when they hosted a recent seminar on ‘The Hotel Landscape in 2015’. The audience of leading industry and property professionals heard that growing demand from the domestic market and overseas visitors, coupled with an emerging supply shortage, will drive both valuations and transactions in the coming years. Naoise Cosgrove, Advisory Partner with Crowe Horwath, outlined the current performance trends in the hotel market and their likely impact on property transactions. “There was a sharp downturn from 2007 to 2010 when turnover fell from a peak of 8bn to just over 6bn. The industry was among the first sectors of the economy to recover in 2010 and turnover is now back to 7.6bn with the outturn for 2015 forecast at 7.9bn, which is very close to the peak level.” With a relatively low number of new properties coming on stream, Naoise believes that the industry will see a buoyant transaction market this year which will continue into 2016. DUE DILIGENCE While property values are increasing in line with the improved performance of the sector, Mason Hayes & Curran Real Estate Partner Vanessa Byrne highlighted the growing complexity of hotel property transactions. “A hotel sale is a normal property transaction
with bells and whistles”, she said. “There is a lot more going on there. You have to ask what you are buying – is it the physical property? Is it the business? Is it an asset or a share sale? Typically it is an asset sale but sometimes it is a share purchase agreement (SPA).” Due diligence requires particular attention regardless of the type of transaction involved. “Due diligence is an art form when it comes to hotels,” said Vanessa. “Purchasers have become very adept at it but vendors need to be very concerned as well. They have to take a long hard look at it months in advance and put their house in order. They have to admit to their sins early and deal with them.” According to Vanessa, there has been a significant change in the due diligence process in recent years. “Almost all due diligence is now carried out before the contracts have been signed. This means there are a lot fewer delays in closing.” Looking at the anatomy of a sale, Vanessa pointed out that prospective purchasers of a hotel property have to ensure that they have good and marketable title
GETTING THE
DEALS DONE 16
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BUSINESS MATTERS and that liquor licensing and planning issues are dealt with as well. “You have to make sure that the map of what you think you are being sold corresponds with the title deeds”, she cautioned. “You also have to make sure that all buildings are in compliance with planning permissions and any Building Regulations that are in force at the time of construction. There are ways of dealing with problems that may arise but it is best to identify them early on in the sale process.” When buying the hotel as a business a whole range of other matters have to be taken into account. “You are acquiring stock, goodwill, other assets of the business, including its internet domain name, its debtor ledger and bookings,” she said. “On the other hand, you are also acquiring the employees and their rights under TUPE (the EU’s Protection of Employees on Transfer of Undertakings regulations) along with any outstanding book debts. The tax implications of both types of sale also have to be considered.” She believes that vendors will have to pay more attention to these issues in future. “While the market is strong and the sector is performing well, I do believe we will see a change in the tension between vendors and buyers vendors are going to have to put on a better show if they are to get the best price for their hotel.” DON’T FORGET THE COMPETITION ISSUE A further factor in hotel sales has been created by the new thresholds for merger notification. Maureen O’Neill, Partner with Mason Hayes & Curran’s EU and Anti-Trust team, reveals that since the changes have come into force at the end of October 2014, 29 notifications have been made to the Competition and Consumer Protection Commission and seven of them related to hotel sales. Under the new rules, a transaction that amounts to a ‘change of control’
#Hotel Performance Trends: The sharp turndown in 2010 led turnover to fall from 8 billon to
6 billion Hotel industry turnover is now at
7.6 billion The forecast outturn for 2015 is
7.9 billion
is notifiable where, in the most recent financial year, combined turnover in the Republic of Ireland of the parties involved is not less than 50m, and turnover in the Republic of Ireland of each of at least two of the parties is not less than 3m. “This applies to individuals and the entities they control as well as to companies”, said Maureen. “The thresholds are actually quite easily crossed as the size of the deal is not taken into consideration, only the turnover of the parties concerned. Why should you care? There are a number of very good reasons - the filing fee is 8,000, it is a criminal offence not to comply, it can take up to six weeks to process even when there are no issues, a sale can’t be completed without clearance, and any transaction is void without it. In these circumstances you should always take into account the potential impact of merger control when it comes to a transaction.”
The Labour Relations Dimension The government has announced proposals to introduce legislation which will provide a mechanism for trade unions to refer a claim to the Labour Court where an employer refuses to engage in collective bargaining. The Labour Court will be able to make binding determinations, which will result in employers being forced to ‘come to the table’. Employment Law & Benefits Partner Ronnie Neville told the seminar that the industry will have to prepare for these changes and for the Transfer of Undertakings Protection of Employment (TUPE) legislation which now applies.
Pictured at the Mason Hayes & Curran seminar are Vanessa Byrne (left), Partner, Real Estate, and Maureen O’Neill, Partner, EU and antitrust.
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ON THE MOVE
Move
On the
RORY CARVILLE
PAUL GALLAGHER
EWAN PLENDERLEITH
NEW POSITION EXECUTIVE CHEF
NEW POSITION CHAIR OF THE IRISH TOURIST INDUSTRY CONFEDERATION (ITIC)
NEW POSITION CHAIRMAN OF THE COLLEGE OF FELLOWS OF THE IRISH HOSPITALITY INSTITUTE (IHI)
Paul Gallagher, General Manager of Buswells Hotel and former President of the Irish Hotels Federation, is the new Chair of the Irish Tourist Industry Confederation (ITIC). Speaking at the Confederation’s AGM on April 30, he said that if the Government was to realise its ambition of welcoming 10 million visitors spending 5bn annually by 2025, it had to adopt the correct strategy and do so with speed. “Tourism has demonstrated that it can deliver the jobs, and in parts of the country not reached by FDI,” he said. “Government must recognise that to realise the ambition, a significant tourism programme must be part of their capital expenditure plan for 2016 to 2020.”
Ewan Plenderleith, General Manager of the Herbert Park Hotel, Ballsbridge, Dublin has been elected as Chairman of the College of Fellows of the Irish Hospitality Institute (IHI). A former President of the Institute, he will head the College of Fellows during the 50th Anniversary of the IHI in 2016. Ewan Plenderleith was born in Scotland and has worked in Ireland for many years. He was General Manager of Aghadoe Heights Hotel in Killarney and then moved to the Herbert Park Hotel in Ballsbridge as General Manager, a post he has held for more than 10 years. Ewan is a former President of the Irish Hospitality Institute and Skal International Dublin.
EMPLOYER MANOR HOUSE COUNTRY HOTEL
Fermanagh’s Manor House Country Hotel, a member of the Manor House Hotels portfolio, has appointed Michelin-starred Rory Carville as its new Executive Chef. Rory will add his own award-winning touch to the hotel’s Belleek Restaurant, which has been awarded AA Rosettes for the last five years. Entitled ‘True to the region, true to the season,’ his new menu will be a fivecourse celebration of Co Fermanagh’s finest produce. In September 2010, Rory became Head Chef at Locks Brasserie where, three years later, his culinary talent was rewarded with a Michelin Star. He left Locks in July 2013 to open the Cleaver East restaurant in the Clarence Hotel with Oliver Dunne. His arrival at the Manor House Country Hotel follows a short spell as Executive Chef at the Armada Hotel, Co Clare.
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New Appointments, Promotions and Recruitment
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ON THE MOVE
JOHN CASEY
DANIELLE MCALLISTER
ANNE-MARIE RAINEY
NEW POSITION OPERATIONS MANAGER, CLEANING DIVISION
NEW POSITION HEALTH, SAFETY AND ENVIRONMENTAL OFFICER
NEW POSITION PA TO THE GROUP CHAIRMAN AND MANAGING DIRECTOR
EMPLOYER THE MOUNT CHARLES GROUP
EMPLOYER THE MOUNT CHARLES GROUP
EMPLOYER THE MOUNT CHARLES GROUP
John Casey has been appointed as Operations Manager, Cleaning Division, with the Mount Charles Group. Responsible for a team of four Area Managers in the company’s cleaning division, John will oversee a number of key contracts and maintain service standards throughout Northern Ireland. John brings significant experience in the cleaning industry and in facilities management to the role. He joins the Mount Charles Group from the Guinness Storehouse, Dublin where he was Site Cleaning Manager, and prior to that he spent 11 years with the OCS Group in Belfast as a General Manager.
Danielle McAllister has been appointed as Health, Safety and Environmental Officer with the Mount Charles Group. Responsible for the management of the company’s health, safety and environmental practices, including risk assessment and procedural review, Danielle will continually work to improve standards throughout the business. Danielle joins the Mount Charles Group from Belfast Harbour Commissioners, where she spent two years as a Safety & Environmental Systems Coordinator. Prior to that she was an Environmental Officer at recycling and resource management specialists SITA UK. A graduate of Queen’s University Belfast, she holds a degree in Land Use & Environmental Management.
Anne-Marie Rainey has been appointed as Personal Assistant to the Group Chairman and Managing Director of the Mount Charles Group. She will provide extensive administrative and secretarial support for the company’s senior management. Anne-Marie joins the Mount Charles Group from legal firm Quigg Golden, where she spent five years working in a similar position as a personal assistant. Alongside her new role, she is also currently studying towards a degree in Business Management.
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Commercial
PROFILE
STAY COOL
This Summer AS THE NATION’S LEADING COFFEE BRAND, BEWLEY’S UNDERSTAND FOODSERVICE OPERATORS’ NEEDS AND ARE CONTINUING TO INVEST IN NEW PRODUCT DEVELOPMENT TO ENSURE THAT THEIR CUSTOMERS HAVE THE PRODUCT AND SUPPORT TO CAPITALISE ON CONSUMER PURCHASING AND BEHAVIOUR TRENDS.
G
iven the time of year, what is of particular interest is the growth in popularity of iced blended frappés and the ever increasing demand for speciality tea. The US market is reporting surging sales in the cold coffee category, in particular, the frappé category grew 13.9% from 2010 to 2013. Closer to home, iced tea in Europe is one of the fastest growing soft drinks segments, with consumption tripling over the last 10 years. “Our research among Irish consumers reveals that there is an increasing awareness of
various types of cold coffee and tea beverages, with almost one third of Irish adults claiming that they are highly likely to trial cold coffee and iced tea formats this summer,” says Carol Geary, Bewley’s Foodservice Marketing Manager. With that in mind, Bewley’s have developed an enticing promotional calendar aimed at operators who want to attract new customers and drive their profits this summer. Bewley’s Quality and Training Manager, Maria Cassidy shares her top tips on how best to serve tea iced cold and how to get the most from serving blended iced coffees. 1. INVEST IN A GOOD BLENDER To offer frappé style beverages, you need a good blender. Maria recommends investing in a Blendtec Smoothie Blender. According to Maria, Blendtec manufacture the best and most advanced blenders on the planet! Taking less than 30 seconds to make the finished
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Driving your
Prof its with
Tailored Solutions As market leaders and experts in our field, we continue to deliver the complete beverage solution and quality coffee and tea offering to customers throughout Ireland. At the heart of our success is our unwavering commitment to quality, our people and our creative approach to meeting the needs of our customers.
product, it is also exceptionally fast. These blenders are commonly used in high street coffee shops for frappés and in city centre cafés for ice cool fruit smoothies. 2. OPTIMISE YOUR SPACE Your staff will need some space for preparing frappés and combining the necessary ingredients in the blender. Look at the space where you currently make your hot beverages and, if possible, dedicate a space for the preparation of cold coffees. Locating the blender close to the coffee machine allows the barista to prepare a cold coffee quickly without impacting too much on their standard serving time. 3. BE SELECTIVE Once you have a good blender, there is an endless range of frappés that you can offer, some of which don’t even include coffee! Maria recommends choosing three or four core iced blended beverages that can be promoted throughout the summer. By focusing on only three or four drinks,
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your staff can feel confident about preparing each one and promoting the full range to your customers. 4. CHILL OUT As the original Irish tea company, Bewleys know a thing or two about making a great tasting cup of tea. The company have launched a new premium range of loose leaf teas that feature a number of fruit infusions, including Strawberry & Mango and Strawberry & Kiwi, which are perfect for serving over ice. Bewley’s also offer syrup-based iced teas which are even easier to prepare as there is no brewing required.
There is a genuine passion within Bewley’s to share our knowledge with our customer’s to drive profits within their operations and we have a world class training team in Ireland and the UK consisting of an Irish Latte Art Champion and World Barista Finalist to do this. Call us today on 1850 248 484 and find out more about how your business can profit from working in partnership with Ireland’s leading hot beverage solutions provider.
Seivijus ‘Elvis’ Matiejunas
Irish Cupping Champion 2015
5. GET ORDERING Once you decide on your frappé and iced tea menu offer, you will need to purchase the ingredients. Bewley’s have everything you need and can also provide cold coffee training programmes to give your staff the added confidence in promoting your chosen beverages. Contact Bewley’s today on 1850 248 484 to get your beverage menu set for summer.
www.bewleys.com
09/06/2015 13:09
KEY TO THE DOOR
KEY TO THE
THE DAWSON ON THE
MARKET FOR €15M Savills Ireland and Morrissey’s have been appointed by the receiver Declan McDonald of PwC to offer ‘The Dawson’ for sale at a guide price of 15m. Located at 35 to 36 Dawson Street, Dublin 2, the 3,300 square metre property comprises two interconnecting period buildings that incorporate Sam’s Bar, the Dawson Brasserie (formerly La Stampa), a vacant restaurant premises in the basement (formerly Faat Baat), 36 guest bedrooms, and the Dawson Spa. The four-storey over basement premises benefits from rear access to Anne’s Lane and the freehold interest is available with vacant possession. “The Dawson represents a rare opportunity to acquire one of Dublin’s most substantial licensed premises, with significant asset management potential,” says Tom Barrett, Head of Hotels & Leisure, Savills. “We expect strong domestic and international interest.’’ The Dawson will be offered for sale by public tender. The deadline for bids was June 17th.
Opening, Closures, Refurbs and Aquisitions The Dawson
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KEY TO THE DOOR
CASTLEMARTYR RESORT ON THE MARKET The five-star Castlemartyr Resort in Cork has been brought to the market by Savills with a guide price of 13m. The hotel, on 210 acres of land, incorporates a historic 18th century manor house and is adjacent to a 13th century castle. It opened in 2007 with 103 bedrooms, including 32 suites and manor state rooms, as well as a spa and health club. The resort also features an 18 hole inland links golf course designed by Ron Kirby. The sale of Castlemartyr Resort includes 19 golf lodges and one mews house. The property is being sold as a going concern and there will be no interruption to business or events booked. Available in a separate lot to Castlemartyr Resort are nine gate lodges, each with three bedrooms, which are located at the resort entrance. Known as Linn Corr, this lot is guiding at 1m. Tom Barrett of Savills says they are expecting strong demand from both local and international buyers. Castlemartyr Resort
Adventure Resort Gets
NEW ADDITION
Clyde Court Hotel
FORMER JURYS AND
BERKELEY COURT FOR SALE
Ballsbridge Hotel
The former Jurys Hotel and Berkeley Court Hotel in Ballsbridge in Dublin are expected to be brought to the market in the next few weeks. The properties were taken over by Ulster Bank some time ago. Dalata had agreed an option to take a 25% stake in the companies that control the hotels, but last year Ulster Bank moved to take full control of the two firms, ahead of a possible sale. The properties are expected to be sold as one lot and will ultimately be redeveloped for a mix of apartments, a hotel and retail. When Dalata agreed to take an option in the hotels last August, it valued the properties at close to €100m but analysts now estimate that the hotels - operating as the Clyde Court Hotel and Ballsbridge Hotel - would sell for at least €120m, and could fetch up to €150m. There is existing planning permission for more than 550 apartments across 11 blocks and a 150 bedroom hotel. That planning will expire in 2021.
Aasleagh Lodge and Erriff Fishery is the latest addition to the Delphi Adventure Resort portfolio. Aasleagh Lodge and Erriff Fishery will be managed by Delphi Adventure Resort for the next five years. On the River Erriff just outside Leenane, Connemara, Aasleagh Lodge is a 19th century Victorian country house set in 36 acres of woodlands with nine bedrooms, two self catering apartments and access to Wild Atlantic salmon fishing on the river nearby in Erriff Fishery. Aasleagh Lodge and Erriff Fishery was, until recently, managed by Inland Fisheries Ireland. The Erriff Fishery comprises the Erriff River and two lakes of Tawnyard and Derrintin. A spate river, it is characterised by streams and deep fish-holding pools, with eight miles of prime angling water divided into nine beats, which are rotated among anglers on a daily basis. Fishing on the River Erriff has only two rods on most beats and a maximum of three on the remainder.
Aasleagh Lodge
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Commercial
PROFILE
SPANISH
Striker MAEV MARTIN MET TORRES GROUP CEO MIGUEL TORRES MACZASSEK WHEN HE VISITED DUBLIN RECENTLY TO TALK ABOUT ABOUT RESURRECTING ‘LOST’ CHILEAN AND CATALAN VARIETIES AND SOON TO BE LAUNCHED SINGLE VINEYARD WINES FOR THE ON-TRADE.
I
reland is in the top 10 markets for Torres worldwide and per capita we are either first or second for Torres in terms of wine consumption, depending on the year. And according to Nielsen figures, Torres has been the number one Spanish brand in Ireland for over five consecutive years. So to what does Miguel Torres Jr. attribute this success? “In 1870 our family only operated half a hectare of vineyard but every generation since then has shown an interest in wines and worked hard to lead a team of professional people,” he says. “Our philosophy is that the best wines are not yet produced so there are always opportunities to improve. Another major factor in our success is the strong connection between Spain and Ireland, largely because of the longstanding tradition of Irish people holidaying in Spain. Then there is the consistency in quality of the brand and its value offering: when we make wine it is wine we enjoy.”
FOCUS ON QUALITY & REGIONALITY The Torres Group operates approximately 2,000 hectares of vineyards, has a turnover of 240m, and produces 5.5 million cases a year globally. To reach this capacity they supplement the harvests from their own vineyards with those from 600 growers in Catalonia, families they have known for generations who, according to Miguel, “share the same values” and with whom the Torres viticulture technicians work closely to ensure consistency in the final product. In addition to Spain, the group has wineries in California and Chile. The latter is leading the way with its Fairtrade policy, which ensures not only a more equitable work environment but a better end product. As Miguel puts it, “we want our suppliers to make a good living and make better grapes.” In terms of the diverse regional spread of the group, Miguel says that, “we produce quality wines that reflect the personality of each vineyard/ wine growing region. We aren’t producing wine in bulk to a low price point so in
OUR PHILOSOPHY IS THAT THE BEST WINES ARE NOT YET PRODUCED SO THERE ARE ALWAYS OPPORTUNITIES TO IMPROVE.
terms of the price pyramid, we only work at the upper end of the market.” ON-TRADE EXCLUSIVES Torres will launch a new Rioja Reserva for the on-trade towards the end of 2015 or early 2016. This follows on from the success of their Altos Ibéricos Rioja Crianza, which was first introduced in 2008. There are also plans to bring some cases of a new wine called Purgatori - conceptually a second wine to their iconic Grans Muralles - to the market. “There is a good story behind the wine and it is an exclusive wine for the on-trade which will be launched globally and in Ireland in 2016,” says Miguel. However, red wines aren’t the only innovations that Torres have planned. “Next year my sister will release some of the first cases of our new Cava production, produced exclusively from our own vineyards via a small winery we created exclusively for this,” he says. Torres decided to produce Cava
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Commercial
PROFILE
after being encouraged by the success of its sparkling wines from Chile where Torres makes a Chilean Fair Trade sparkling rosé called Santa Digna Estelado, produced from the native País grape. “In Chile most of the wines are planted at the bottom of valleys where soils are more fertile but we are planting them on slopes, in slate soil about 20km from the coast, giving a much superior result,” he says. REDISCOVERING LOST VARIETIES Projects to resurrect ‘lost’ Catalan and Chilean grape
HOTEL
varieties are ongoing, with their flagship Grans Muralles an example of success stemming from this initiative. Sourced from a single vineyard in the little-known Conca de Barberà appelation, the wine counts the almostlost Garró and Samsó grapes among its blend. “We are continuing to experiment with ancestral varieties,” says Miguel. “For example, the new 2009 vintage of Grans Muralles has 15% Querol, and we are the only winery working with this ingredient. Over a 20-year period we have rediscovered 36 ancient Catalan varieties
and, of those, five or six have been selected because they have the highest quality, such as Querol, and we will be incorporating that into our wines more and more. In Chile we are trying to work with the first varieties from 400 years ago such as País, which originally came from the Canary Islands. We are the first winery trying to produce monovarietal wines with this grape and we have started with the sparkling wine Estelado, which has been a great success in Chile. We are exporting it and we have started production on another wine – Reserva de Pueblo – a red wine that is 100% País.” FUTURE FOCUS In 1939, Miguel’s grandfather was the first producer to bottle wines in Catalonia and in the 1970s his father started to produce some of the region’s first single
vineyard wines, including Mas la Plana, Fransola and Grans Muralles. “This year is the 40th anniversary of our first single vineyard wine, Mas la Plana,” says Miguel. “The first vintage was 1970 and we are now bringing the 2010 vintage out. In 2008 we built a new cellar to produce single vineyard wines and our future wines will be even more closely related to specific vineyards. For me and my sister the focus is to create more single vineyard and prestigious wines.” Torres wines grew by 30% in the on-trade in Ireland from January to May this year, with the growth mainly in hotels, restaurants and golf clubs, though they also have a small customer base in the pub trade. “One of our future aims is to continue to grow in value rather than in volume,” says Miguel. “In the next 20 or 30 years I see increasing levels of growth for the brand coming from the on-trade.”
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SUPPLY
LINE ESSENTIAL PRODUCT KNOWLEDGE FINDLATER WINE & SPIRIT GROUP
CONO SUR Since its creation in 1993 Cono Sur has pushed the boundaries of Chilean winemaking. First there was the 20 Barrels range, which began in 1996 as a project to produce Chile’s first ultrapremium Pinot Noir. Then in 2003 Ocio, Chile’s first icon pinot noir and the zenith EXCLUSIVELY of Cono Sur’s ‘Pinot Noir Project’, was DISTRIBUTED released. Last year saw the release IN IRELAND of Cono Sur’s first icon Cabernet BY FINDLATER Sauvignon – Silencio – which is handWINE & harvested from select old vines and then SPIRIT GROUP. aged for 26 months in new French oak barrels, spending a further two years aging in the bottle; only nine barrels of this ultraexclusive wine has been made. For more details, visit www.findlaterws.ie
LSA INTERNATIONAL LSA INTERNATIONAL
THE PADDLE WATER/WINE The Paddle Water/Wine serving set is designed for serving wine or water at parties or at the dinner table. Six stemless glasses nestle in the handfinished natural oak board. A specially-crafted indent in the centre of the paddle holds a bottle in place for contemporary serving throughout the year. Available at lsa-international.com
DUCK CARAFE A comprehensive collection of classically designed mouthblown glass to meet all your needs for both serving and enjoying wine. Beautifully gift boxed, pieces from the Wine collection make an ideal wedding present, anniversary gift or a complementary alternative gift to the traditional bottle of wine at a dinner party. Available at lsa-international.com
LSA INTERNATIONAL
STEMLESS WINE GLASS
A comprehensive collection of classically designed mouthblown glass to meet all your needs for both serving and enjoying wine. Available at lsa-international.com
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TRAINING
SOMMELIERS
UNCORKED
Dublin’s best sommeliers, glassware experts, and wine retail professionals gave DIT students an insight into their knowledge and experience at a special Sommelier Training Workshop last month.
T
he School of Culinary Arts and Food Technology in DIT held a one-day Sommelier Training Workshop on May 19th. Twelve students from the college’s Wine Studies programme were invited to attend a series of in-depth lectures, practical training sessions, brainstorming and networking in two focus sessions. The morning session covered restaurant wine list pricing and margins, the wine retail sector, and customer expectations, while the afternoon focused on wine service skills, food and wine pairing and glassware, with demonstrations and tastings. The expert panel of speakers included Ed Jolliffe, Chapter One Restaurant, Aileen Burke, Black Pig, Donnybrook, Nisea Doddy, The Shelbourne
Hotel, Martina Delaney, L’Ecrivian Restaurant, Colm Douglas, The Corkscrew Wine Merchants, and John Hinckley, Riedel Glassware International. “We want to bridge the gap between what the students learn
IT DOES NOT MATTER IF YOU ARE SELLING A 30 BOTTLE OR A BOTTLE COSTING 300 - WE HAVE AN EQUAL RESPECT FOR ALL HONEST AND WELL MADE WINES.
here in Cathal Brugha Street and what the best practitioners are doing in industry,” says Diarmuid Cawley, Wine Studies Lecturer at DIT. “The days of standing at the top of the class talking at students are coming to an end. The future of education lies in proper engagement with young people and giving them responsibility.” Being a Sommelier is a highly skilled craft and the people responsible for this line of work are passionate and committed. Healthy wine sales are essential to the continued success of the restaurant and retail sectors but many customers still feel intimidated by sommeliers and the subject of wine in general. However, the resounding themes to emerge from DIT’s workshop were those of openness and inclusivity. “Wine is for everyone, we need to get rid of the snobbery and fear surrounding this topic,” said Martina Delaney, Sommelier at L’Ecrivain Restaurant. “It does not matter if you are selling a 30 bottle or a bottle costing 300 - we have an equal respect for all honest and well made wines.” Students at the School of Culinary Arts and Food Technology study a wide range of subjects, with Restaurant Service and Wine Studies regarded as two key elements within the college.
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Be #Inspired Addressing the Sommelier Training Workshop, Dr Frank Cullen, Head of the DIT Culinary Arts and Food Technology school, called for a stronger link between industry and education. “Over the last number of months we have been building a new initiative within the school called Inspired. This stands for Innovative Supporters of Professional Industry Research and Educational Development. Over the next year we will run monthly seminars and events organised between the school and industry leaders. This Sommelier Training Workshop is the inaugural event of the seminar series under the umbrella of the Inspired concept.”
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Commercial
PROFILE
CHILEAN Dictator CHILEAN WINE CONTINUES TO BE ONE OF THE BIGGEST SELLERS ON THE MARKET. THE QUANTITY AVAILABLE MEANS THAT COMPETITION IS HUGE, BUT EVERY SO OFTEN A VINEYARD STANDS OUT FROM THE CROWD. ONE SUCH VINEYARD, VINA VALDIVIESO IS CURRENTLY OFFERING EXCEPTIONAL WINES THAT ARE AVAILABLE EXCLUSIVELY IN IRELAND FROM J&C KENNY.
V
aldivieso’s focus is on quality and uniqueness. That quality focus, combined with their distinctive methods of wine making, has led to the development of three stunning wines in their premium range. Two of these - Valdivieso Wild Ferment Single Vineyard Chardonnay and Cabernet Franc - use
the best quality grapes from one vineyard to produce distinguished wines using only natural interventions. The Chardonnay comes from a vineyard in Valle de Leyda that has a strong maritime influence, allowing for a much slower ripening, which gives the grapes the opportunity to retain their acidity. The grapes are hand-picked and then undergo a process of ‘wild fermentation’. To successfully achieve this natural fermentation, the natural flora is left on the grapes undamaged. The wine spends a further nine months in the barrel on the fermentation lees where it is stirred weekly. This process culminates in a wine that has an intense aromatic profile and soft mineral notes. It displays excellent fruit weight, with crisp balancing acidity. The fruit for the Wild Ferment Cabernet Franc is sourced from Sagrada Familia in the Curicó Valley. The vines are over 50 years old and the character of these is clearly reflected in
THE FRUIT FOR THE WILD FERMENT CABERNET FRANC IS SOURCED FROM SAGRADA FAMILIA IN THE CURICÓ VALLEY. THE VINES ARE OVER 50 YEARS OLD AND THE CHARACTER OF THESE IS CLEARLY REFLECTED IN THE WINE. the wine. The grapes are hand-picked and fermented in stainless steel in a process similar to the Chardonnay. The resulting wine is very aromatic and full-bodied, with crisp, balancing acidity. The signature wine from Valdivieso is the Caballo Loco No. 15, which translates as ‘Crazy Horse’, a name that befits the wild character of this wine. A blend of Cabernet Sauvignon, Malbec, Syrah and Carmenere, this wine does not have a vintage, instead it is given a release number. Each edition is unique. Based on the solera system in port making, it contains 50% of the
current vintage and 50% of the previous edition, which is kept back specially for blending. Thus, when the newest edition is made, 50% is bottled and the remaining 50% is returned to the barrel to continue ageing. Carmenere from Apalta is an important part of the blend for this 15th release. Its inclusion allows Caballo Loco to achieve a richness and lush character not previously seen with the wine. The aromatic power and elegance of this release makes it one of the most distinguished Caballo Locos to date. If you are looking for something to stand out from the masses of Chilean wine on the market, look no further than the exceptional wines from Vina Valdivieso.
For further information, please contact aoife@jckenny.ie, or: J&C Kenny, Unit 9, Oranmore Business Park, Oranmore, Co Galway Tel: 091 794308 • Fax: 091 794737 • Website: www.jckenny.ie
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#FOOD TRENDS
#Food Tip
Never Serve Cold Cheese. The cold temperature hinders the natural flavours and fragrance of the cheese.
Mozzarella di Buffalo
Cheese Say
The ancient craft of cheese making, like wine making, means that terroir and maturing techniques create each unique variety. So add a fresh flavour to your summer menu.
1
MOZZARELLA DI BUFFALA Mild sweet and exceptionally creamy, the best fresh mozzarella is from Campana in Italy. It is perfect sliced as a summer starter with ripe tomato, basil and extra virgin olive oil.
Farmhouse Cheddar
Goats Cheese
2
FARMHOUSE CHEDDAR A hard cheese made from pasteurised Friesian milk, it is mild when young, gaining sharpness as it matures. Serve with cold cuts, pickles, rustic bread and beer.
3
Pecorino Romano Emmental Grand Cru
GOATS CHEESE Mould ripened with a salty, buttery flavour, herbal notes and a chalky centre. It is perfect in vegetarian dishes with roasted red peppers or beetroot. On the cheeseboard pair it with green grapes and Sauvignon Blanc.
4
PECORINO ROMANO A hard, salty, ewes milk cheese from Italy with a sharper flavour than Parmesan. It is usually served with bucatini all’Amatriciana or eaten with fresh fava (broad) beans, or with pears and honey.
5
EMMENTAL GRAND CRU The ultimate raw milk Swiss emmental, it has a firm texture with a nutty butter flavour. It is the perfect cheeseboard option with a glass of Pinot Noir.
Shropshire Blue
Brin d’ Amour Brie de Meaux
6
SHROPSHIRE BLUE A soft cheese with a sharp, strong flavour. Similar to Stilton, it makes a superb cheese sauce or can be served with membrillo on the cheeseboard.
7
BRIN D’AMOUR A Corsican ewe’s milk cheese with a semi-soft texture and salty, sour flavour encased in island herbs and flowers. Serve at room temperature with Tempranillo or a cool Albariño.
8
BRIE DE MEAUX This ripe French brie is a sensational summer cheese when it is paired with Gamay.
JUNE 2015 | HOTEL
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e
g r a l & m u i ed m , l l a m s n i Available ations ital public Follow Us
@AshvilleTeam
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ne dig i l n o ’s a Issuu. i d n e o M w e e l i l v i v o Ash ailable t a v a w o n e r villemedi a m/ash
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09/06/2015 12:17
foodFile
Dublin-born chef and restaurateur Colin Fassnidge with Judy CalderPotts during filming for his new travel and cooking show at Highbank Organic Farm in Co Kilkenny
FASSNIDGE PROMOTES CHANGING FACE OF
IRISH
FOOD
I
mages of Ireland, our spectacular scenery, and world-class food have been beamed into the homes of more than one million Australians in a new cookery series fronted by Dublin-born chef and restaurateur Colin Fassnidge. ‘My Ireland with Colin’ is a new two-part cookery series which sees Colin return home to discover the changing face of food in Ireland. Channel 7 in Australia, working with Tourism Ireland in Sydney, produced the new series which has aired to an audience of more than one million viewers. Fassnidge, who has become a celebrity chef in his adopted Australia, runs two successful restaurants in Sydney. Last autumn, he rode a Ducati 1200 around Ireland, followed closely by his film crew who captured footage for the programme. “The island of Ireland is becoming increasingly well-known for its food offering, with a reputation for high quality, natural produce used in both traditional and innovative dishes,” says Diane Butler, Tourism Ireland’s Manager for Australia and New Zealand. “My Ireland with Colin is also showcasing our spectacular scenery to more than one million people, helping to inspire ‘foodies’ and prospective holidaymakers to come and discover the culinary delights of Ireland for themselves.”
FOOD FILE
STUDENTS PRAISED FOR ‘RETAIL READY’ PRODUCTS Twelve culinary arts degree students showcased a range of new food products that they developed as part of their studies at a public event in GMIT on April 22nd. The products were assessed by a number of industry representatives or ‘guest dragons’, including Caroline McDonough, Galway Local Enterprise Office, Mike Flynn, Business Development Manager, Musgrave’s Food Services, Robert Rosbotham, GMIT Graduate, Creagh Moore, Graduate of the BA Culinary Arts degree and a finalist on the RTE/Lidl ‘Taste of Success’ TV programme, and Eoin Warner of The Butler’s Pantry, who said that some of the products showed “real commercial potential.” The ‘guest dragons’ picked the top three products that they believe are virtually ‘retail ready’. In first place was José Mansilla Yanguas from Shannon, Co Clare, for his product called ‘Mashy Poshy’, a flavoured potato dish designed with inflight catering in mind which would also be suitable for the retail and general food service sector. Second place went to Siobhan Flaherty from Abbeyknockmoy, Co Galway, for her product called ‘Miso Gravy’, a ready to heat instant soybeanbased sauce. Catherine Gillespie from Ballina, Co Mayo, claimed third prize for her ‘Seasert’ product, a pudding made from carrageen, reformulated as a health and wellness convenience snack. GMIT Culinary Arts degree student José Mansilla Yanguas, who won first place for his ‘Mashy Poshy’ product.
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FOOD FILE
IASC REELS IN SEAFOOD OSCAR Irish Atlantic Seafood Company (iASC) is the first Irish company to win the seafood industry’s most prestigious award – the Prix d’Elite for the world’s best seafood product line. The Cork-based seafood company scooped the award for its innovative line of shellfish butters at the Global Seafood Expo in Brussels, the world’s largest seafood event. The award-winning product range, ‘Something Fishy’, enhances fish dishes with a shellfish protein combined with Irish butter, seafood and seasoning to produce an ‘umami’ or savoury taste. The product
STEPHANIE IS
‘GOOD MOOD FOOD’
CHAMPION
Stephanie Kearney with (back l-r) runner-up Brandon Moran, Colaiste na Sceilge, Cahirciveen, with Charlotte Hall, Midleton College, Cork, and Laura Stack, Hazelwood College, Dromcollogher, Co Limerick (both joint third place).
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Celebrating their Prix d’Elite win are Colin Ross and James Grimes of iASC with Aileen Deasy, Seafood Technologist with Bord Iascaigh Mhara’s Seafood Development Centre.
was developed and tested in Bord Iascaigh Mhara’s Seafood Development Centre in Clonakilty. Each year, the Seafood Prix d’Elite names the best new retail and foodservice seafood products of the year and also recognises innovative seafood companies with special awards. iASC’s ‘Something Fishy’ products, which are now being used in British Airway’s first class cabins, as well as being exported to Malaysia, were chosen as the world’s best seafood product line by a distinguished jury of seafood buyers, chefs and industry experts.
Transition year student Stephanie Kearney from Colaiste Mhuire in Buttevant, Cork, was this year’s winner of the 2015 Munster Apprentice Chef Project Final. Sponsored by Flogas Ireland and Fáilte Ireland, the competition saw 16 students from secondary schools in Cork, Limerick and Kerry compete for the title at IT Tralee on May 8th. Second place went to Brandon Moran from Colaiste na Sceilge, Cahirciveen, while Charlotte Hall from Midleton College in Cork and Laura Stack of Hazelwood College in Drumcollogher, Limerick, were in joint third place. Stephanie was presented with a 1,000 voucher for her school’s home economics department, a monogrammed chef ’s uniform, a copy of co-founder Mark Doe’s cookbook, Just Cooking, and an internship with Head Chef Simon Regan of the five star Hotel Europe in Killarney. The Munster Apprentice Chef project, now in its third year, was established by Mark Doe of justcooking.ie and Mark Murphy, Senior Lecturer in Culinary Arts in IT Tralee. The theme was ‘Good Mood Food’ and the idea was to promote the importance of healthy eating in personal physical and mental wellbeing, as well as in combating obesity and other health issues. Each finalist’s dish had to include ‘good mood foods’ based on seasonality and availability, and the dishes had to contain locally-produced and healthy unprocessed ingredients. Stephanie Kearney’s winning dish was pan-fried sea bass with gnocchi, asparagus and a shellfish bisque, with crab spring rolls. To date, over 1,200 secondary school students have attended culinary mentoring workshops at IT Tralee as part of the Munster Apprentice Chef Project, which is part of a larger three-year strategy to target 60 schools in Munster in 2016.
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FOOD FILE
INDUSTRY MUST SUPPORT SEAFOOD REGULATIONS The Sea-Fisheries Protection Authority (SFPA) recently reminded hotels and restaurants about the important role they play in supporting full compliance with national seafood regulations. Since January 1st regulations have been in place governing the maximum and minimum sizes for lobster that can be harvested for sale in Ireland, while regulations already exist regarding the minimum sizes of crab and whelk. The regulations are among a series of conservation measures to support the long-term sustainability of Ireland’s inshore fisheries. Under the new regulations, only lobsters with a carapace (the largest segment of a lobster) between 87mm and 127mm can be sold. Irish brown crabs (crabs are measured across the widest part of their shell) must measure a minimum of 130mm, while whelks must measure more than 45mm along their long axis and 25mm across their broad axis. The independent regulator, who is responsible for the enforcement of seafisheries and seafood safety law, is also urging the hospitality industry to be vigilant where crab claws or toes are offered for sale without crab bodies by primary catchers. As well as being an animal welfare issue, the illegal practice of the declawing of crabs can mask undersized catches where the bodies of the crabs are not available to measure.
NEW FOOD MARKETING TERMS GUIDANCE The Food Safety Authority of Ireland (FSAI) published new guidance on May 14th which is aimed at ensuring that consumers are not misled by the use of marketing terms on foods. The guidance is available on www.fsai.ie and will assist in the responsible use of marketing terms by food manufacturers, retailers, and food service businesses when placing their products on the market to ensure they convey clear meanings that are not misleading to consumers. The guidance follows a
public consultation carried out by a working group, including the FSAI, the FSAI’s Artisan Forum, Food and Drink Industry Ireland, and the Consumers’ Association of Ireland. The guidance outlines the general legal requirements that food businesses must follow when using marketing terms on food and provides agreed guidance for the food industry concerning the use of the following specific marketing terms to describe foods placed on the Irish market – artisan/artisanal, farmhouse, traditional, and natural. Food businesses should aim to ensure that the marketing terms used on foods are compliant with relevant legislation and information contained in the guidance as soon as possible. However, as a minimum, the information in this
guidance applies to the labels of foods placed on the market and/ or presented and advertised after December 2016. The guidance also addresses concerns raised by small manufacturing businesses which rely on the identified marketing terms as a means of communicating the genuine differences between the foods they offer and mainstream commercial foodstuffs.
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Partners in Food
PROFILE
Michelin
Standard Food WITHOUT THE STUFFINESS
THIS MONTH MAEV MARTIN TALKS TO GAVIN MCDONAGH OF BRIOCHE IN RANELAGH ABOUT DELIVERING MICHELIN STANDARD FOOD WITHOUT THE STUFFINESS.
another restaurant. So we will maintain Brioche as a centre of excellence and we also have plans to open another restaurant in the future.
Q: How did your business come about? A: Brioche was born out of my desire to provide Irish and international diners with the best of what Ireland has to offer in terms of ingredients. It is that desire that gives me the drive to travel all over Ireland to meet local producers and try out their products.
Q: What dish is the hot favourite in your restaurant at the moment? A: This is a hard one because we work with the seasons and dishes change all the time. One dish that has been with me from day one is our Fermanagh black bacon with spring cabbage and pineapple relish. Like all of my dishes, there is a thought process behind it which often sees me lying in bed after a 15-hour day and asking myself why am I doing this dish. The bacon is a nod to my childhood memories of my mother’s Sunday dinner of bacon and cabbage. On a Monday the bacon leftovers would be fried like a gammon steak and she would always serve pineapple fritters with it. For me, this is a formula that works really well, so when one of our guests asks how we thought of the dish we can explain the inspiration.
Q: What is the philosophy behind Brioche? A: The philosophy is very simple - we focus on flavour. We serve Michelin standard food with thought-provoking flavours to get the guest thinking ‘wow what is that’? Our team of chefs, led by my Head Chef Damien Grey, often spend hours studying flavour profiles to ensure that all of our dishes are balanced. Brioche is a restaurant that
is about serving its guests Michelin standard food in a relaxed intimate surrounding without any of the stuffiness. Q: What are your plans for the future of Brioche? A: Our goal is to keep pushing and striving for excellence, to use the best of Irish produce, and to continue developing our relationships with the true artisans of Ireland because without them we are just
Gavin McDonagh (left) of Brioche with Keelings Managing Director Colm Bury.
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Dublin: +353 (0)1 895 5301
Wexford: +353 (0)53 9147447
Email: farmfresh@keelings.com
Cork: + 353 (0)21 4968088
Belfast: +44 2890324236
Web: www.keelings.com
09/06/2015 13:19
STYLE TRENDS
Interior DESIRE
Style Tip When creating a gastro addition to any hotel, character zones in the pub for all types of customer is key to its success.
BAR SEATING Chesterfield sofas and comfortable seating offer a ‘seanahcai’ fire side atmosphere reminiscent of an old Irish pub.
Nicole Smith of McNally Design & Irish Pub Company was tasked with creating a unique gastro pub experience that would add value to the hotel at The Inn at Dromoland in Co Clare.
Nicole Smith
SOCKER PLANT POT
14 cm 1.50 www.ikea.com/ie
EANDA BAR CHAIR
Cotton velvet www.brabbu.com WOODEN CUTLERY HOLDER
20.80 www.MelodyMaison.co.uk MASON JAR SHOT GLASSES
4 glasses per set 18.08 www.thegiftoasis.com
The primary challenge was to create a single destination, combining a restaurant, bar and lounge while providing areas for entertainment in music and sport. She describes the design of Shannigan’s as “contemporary meets classic with pockets of personality.” Nicole focused on dividing the venue into smaller zones that differ in style and scale. Individual design features such as a gastro café, wine tunnels, a traditional snug, a raised dining area, and a feature fireplace create different but complementary atmospheres in one space. “In recent years we have witnessed the addition of the own door gastro pub to hotels all over the world,” says Nicole. “The gastro pub offers the hotelier a unique opportunity to give all generations what they want in one space, and to make a hotel a go to destination for high quality gastronomic experiences. Ideal for entertainment, beverage and food experiences, a gastro pub is an essential part of any hotel’s business.”
Shannigan’s Gastro Pub LIGHTING Copper pendant wall lights reflect light onto a material background, creating a sense of warmth
COPPER ORIGAMI LAMPSHADE
39 x 24 cm 167 werkdepot.etsy.com
CHALK MURAL Irish writers are juxtaposed with modern chalk graphics that reinforce the Shannigan’s brand.
CHALKBOARD BEER WALL MURAL
240cm x 370cm 310 shop.miltonandking.com
7cm 3.48 www.in-spaces.com
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RIBBED CUP TEA LIGHT HOLDER
CATERING REVIEW
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A QUICK CHAT WITH
FAVOURITE INGREDIENT:
I have a few favourite ingredients when I’m working in the kitchen but top of the list would be anchovy fillets, smoked paprika and good vinegar. I never leave home without them!
SIMON LAMONT
CHEF: JP MCMAHON
I think Galway’s JP McMahon of Aniar is very creative. Nuno Mendes is rocking the London scene. He opened Chiltern Firehouse last year and just launched Taberna do Mercado next door to our place in Spitalfields.
Making seasonal vegetables the centrepiece of a meal is very now, very healthy and very tasty. I’m all over it! TREND: SEASONAL VEGETABLES
When it comes to the big food trends at the moment, vegetables are serious news.
It is good to know where your food comes from. It doesn’t need to be printed on every last inch of menu space.
MEAL: CHICKEN NOODLE SOUP It is hard to pick a favourite dish but I’d have to go for a simple chicken noodle soup, made from scratch. It is a thing of complex beauty and humble simplicity.
It is about inspiring people to take everyday products and make them even more delicious. Whether you’re cooking for family, friends or yourself, quality and taste should be the number one priority. 36
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Simon Lamont is all about the veg, the provenance, and a stripped back approach to cooking. Hotel & Catering Review caught up with TV3’s ‘The Lazy Chef’ at the launch of his new recipes to showcase Rudd’s meat.
WISH LIST: WOOD BURNING OVEN
I need a wood burning oven. And a nice deck to place it on, preferably with a view. Oh, and some time off to enjoy the view!
CATERING REVIEW | JUNE 2015
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CALLING ALL SPONSORS WHY YOU SHOULD SPONSOR THE HOTEL & CATERING REVIEW GOLD MEDAL AWARDS 2015:
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KEY DECISION MAKERS WITHIN THE INDUSTRY
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FOR INFORMATION ON SPONSORSHIP AND ADVERTISING PLEASE CONTACT:
Hilary O’Shaughnessy, Sales & Marketing Manager
Direct Tel: +353 (0)1 432 2231 • Mobile: +353 (0)86 3808 177 Email: hilary.oshaughnessy@ashvillemediagroup.com
WHEN:
Tuesday, 29th Sept 2015
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A CHOICE OF LPG OR NATURAL GAS AND THAT’S JUST FOR STARTERS Now, thanks to Flogas, Ireland’s only supplier of both LPG and Natural Gas, you can enjoy the benefits of cooking with gas wherever you work. Gas is clean, easy-to-control, instant and versatile. Add in our expert technical advice, dedicated after-sales service and all Ireland distribution network, and you’ll see that Flogas has all the right ingredients. So it’s no wonder that Flogas is the choice of so many chefs, including Neven Maguire of MacNean House & Restaurant in Blacklion, Co. Cavan. Remember, there’s much more to Flogas than cooking. It can also provide you with instant, economical central heating, hot water, gas fires, and even gas tumble driers... wherever you are.
FLOGAS ENERGY SOLUTIONS DROGHEDA 041 983 1041 CORK 021 450 6688 www.flogas.ie BELFAST 028 9073 2611 www.flogasni.com
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@FlogasIreland
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