Hotel & Catering Review May 2016

MAY 2016

HILTON BRAND

MAKES DUBLIN DEBUT

Shining a

Light on

LIVING ON THE EDGE

GEARING UP FOR GALWAY SUMMIT

HIDDEN TREASURES

IRELAND’S ANCIENT EAST

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CALLING ALL SPONSORS NOW WHAT’S NEW THIS YEAR?

For the first time in their 28-year history, the Keelings Farm Fresh Gold Medal Awards are being hosted outside Dublin at the 5 Star Lyrath Estate Hotel in Kilkenny on Tuesday, September 27, 2016. Held in association with Hotel & Catering Review, the 2016 event is expected to attract an audience of 600.

WHY GET INVOLVED? INCREASE

your corporate presence by supporting and encouraging best in class, excellence and innovation in your sponsored category.

REWARD

staff, suppliers, and valued customers by bringing them with you to celebrate at the only hospitality and catering awards that are both independently adjudicated and site inspected.

NETWORK

with influential decision makers at this prestigious black tie event that includes a gala dinner and presentation ceremony.

For further information: Contact: Hilary O’Shaughnessy, Sales, Marketing & Sponsorship Manager Email: hilary.oshaughnessy@ashvillemediagroup.com Mobile: +353 (0)86 3808 177

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MAY 2016

Go to issuu.com/ ashvillemedia for the online edition

MAY 2016

HILTON BRAND

MAKES DUBLIN DEBUT

Shining a

Light on

LIVING ON THE EDGE

GEARING UP FOR GALWAY SUMMIT

HIDDEN TREASURES

IRELAND’S ANCIENT EAST

#TRENDING KEELINGSGOLDMEDAL | INGREDIENTS | PROFILE OFC_H&C_May 2016_Cover.indd 1

01/06/2016 15:53

Cover image: Russborough House, courtesy of Fáilte Ireland.

CONTENTS IN THIS ISSUE

Interview Hilton Worldwide’s Mark Nogal on Ireland’s First Garden Inn.

Counting Calories Hotelier Calls for Common Sense Approach to Regulation.

Profile

COVER STORY

Galway’s Glenlo Abbey Scores Highly With Travel Sites.

Food on the Edge More speakers and new additions - Galway’s Food Summit returns in October.

CATERING FOR THE

CULTURALLY CURIOUS

If you look at other tourism organisations around the world none of them are developing stories as part of the tourist experience - they are using stories as a communications tool whereas we are creating stories as the experience.”

Jenny de Saulles, Head of Ireland’s Ancient East, Failte Ireland.

Food Heroes Culinary events promote regional cuisine.

White Gold T Organic dairy produce offers chefs purity and delicately nuanced flavours, along with a structure that gives a creamier, more silky, finish to dishes.

#INGREDIENT

he Village Dairy is the brainchild of Noel Barcoe, who has been involved in the dairy industry since his boyhood milk-round days. The Village Dairy was launched in March 2015 fulfilling Noel’s mission to meet the demands of customers while working closely with farmers and helping them to achieve a fair price for their organic milk.

A year on, The Village Dairy products can be found in hotels, restaurants and cafés all over the country. The company supplies the Michelin-starred kitchen of Aniar restaurant and craft coffee houses Coffeewerk & Press in Galway, The Fumbally café in Dublin, and Brooklodge Hotel in Wicklow. It is exclusively used to produce all of the ice cream for the eight Gino’s Gelato shops. These top end hospitality and food enterprises choose The Village Dairy’s organic range, sourced from just two farmers, Peter Young in Kildare and Bill George in Carlow, so they know exactly where their milk is coming from. They know that the superior quality of the milk ensures that their produce is the best it can be.

For enquiries contact: Noel Barcoe on 059 9143437 or info@villagedairy.ie or see www.villagedairy.ie for more information

BEST FOR BARISTAS As the craft coffee revolution grows, the focus is now on the role that milk quality plays in a good latte or cappuccino. Baristas love the Village Dairy organic milk for the silky smooth foam it produces. The Village Dairy work closely with baristas to ensure that the milk meets their specifications for the perfect craft coffee.

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BETTER BUTTER Butter is reclaiming the culinary spotlight once more, and great milk makes great butter.

‘Virgin Butter’ made with The Village Dairy Organic cream is served at Aniar Restaurant in Galway. It is fresh butter made by churning cream but stopping before the buttermilk is fully separated. This produces a light creamy texture rather than a traditional solid washed butter with all the liquid removed.

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REGULARS

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NEWS

20

KEY TO

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INTERIOR THE DOOR TRENDS

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SUPPLY LINE

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#Ingredients Organic dairy produce offers chefs purity and delicately nuanced flavours.

WHAT MAKES THE VILLAGE DAIRY DIFFERENT? • From farm gate to table within 24 hours of milking, making it the freshest milk you can get.

• Paying farmers a fair price, keeping their business sustainable and working for a better environment too.

• Working with suppliers to match demand and ensure consistent quality throughout the year.

• Organic milk is available in a 13.5 litre poly and organic cream in a 2 litre pack.

• The Village Dairy also produces goat’s milk along with buttermilk and fresh milk exclusively from Jersey cows.

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A Quick Chat With

Dmitry Stroykov of The Conrad Hotel

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

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

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

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

Editor’s

VIEW L

ocal food is a fundamental component of a destination’s attributes, adding to the range of attractions and enhancing the overall tourist experience. Research has shown that dining out in restaurants is ranked as the second most favourite activity of tourists visiting international destinations. In fact, according to Skift, the largest industry intelligence platform, food tourism is becoming a global trend and is ‘remaking how destinations position themselves in the global tourism marketplace.’

Earlier this year Skift launched their Megatrends Defining Travel in 2016 report where they identify the global trends in travel this year and beyond. One of the big findings was that culinary travel experiences are now the most popular method for driving tourism business, which shows that Good Food Ireland’s recent culinary tours initiative is right on the money.

We have seen and will continue to see local, regional and national cuisine changing the brand identity of destinations all over the world. For example, Noma in Copenhagen redefined the Scandinavian travel landscape after winning San Pellegrino’s World’s Best Restaurant multiple times. Skift highlights how the most future-thinking national travel brands are now connecting immersive food and beverage experiences with other travel experiences. Visit Britain extols the virtues of gastropubs in Manchester. Australia pushes traffic to the Northern Territories with indigenous cuisine-themed itineraries. Closer to home, Tourism Ireland and Fáilte Ireland are helping tourism operators to sell Ireland’s food offering via their Food Story Marketing Toolkit, the joint hosting of food trips for international buyers and food journalists, and the Food Ambassadors programme, amongst other initiatives.

More than anything, what this trend is indicative of is a move towards ‘smart tourism.’ Why spend millions on a new conference facility or a major tourism development project that could end up being a white elephant when you can promote your locality, region or country’s signature fare for a much smaller investment and a better return?

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

Maev Martin www.hotelandcateringreview.ie @HC_Review

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

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

27TH SEPTEMBER 2016

LYRATH ESTATE, CO. KILKENNY #KEELINGSGOLDMEDAL 2

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NEWS LEADING US MEDIA ON TOUR OF GALWAY

DAWN MEATS DOUBLE WINNER AT GREEN AWARDS Dawn Meats was named as Green Large Organisation of the Year and received the Sustainable Supply Chain Achievement Award at the recent Green Awards 2016 at the Double Tree Hilton, Dublin. Dawn Meats engages with farmers, research organisations and other interested stakeholders in supporting sustainable agriculture.

The company established a demonstration suckler beef farm in 2015 at Newford in Athenry to share best practice in grassland management, breeding, and animal health and welfare. Niall Browne, Dawn Meats CEO, says that the company has set itself 2020 targets to reduce water and energy intensity by 40% and emission intensity by 50%.

Pictured at the awards are (l-r): Tom Hyland, Dawn Meats, David O’Flynn, Group Corporate Social Responsibility Manager, Dawn Meats, and Padraig Ryan, Group Sustainability Manager, Ornua.

The group are pictured on their walking tour of Galway city with: (l-r.): Karen Goggin, Fáilte Ireland, Gina Anderson, Leading Hotels of the World, US, Kitt Doucette, Men’s Journal, Linnea Covington, FoodRepublic.com/Forbes Travel Guide/am New York, Irish tour guide Fiona Brennan, and Carolyn O’Neill, NBC Atlanta/Atlanta Journal Constitution.

A group of leading US media were in Ireland recently, invited by representatives of The Leading Hotels of The World group, to sample some of our top hotels, including Ashford Castle in Co Mayo and The Marker and The Merrion Hotel in Dublin. Fáilte Ireland organised a walking tour of Galway city to highlight what Galway and the West of Ireland has to offer and to allow the group to sample some local Irish dishes at the McCambridge’s of Galway restaurant on Shop Street. The media will feature Ireland in US online magazines, TV and newspapers such as HarpersBAZAAR.com, NBC Atlanta and Atlanta Journal Constitution, FoodRepublic.com, and Forbes Travel Guide.

IRELAND MOVES UP WORLD CONFERENCE RANKINGS

Newly-released International Congresses and Conventions Association (ICCA) rankings show Dublin entering the global top 20 for hosting conferences and conventions and Ireland, overall, rising five places. Based on the number of international association meetings which took place in 2015 Dublin was in the top 20 cities worldwide - up six places to 18th, having hosted 97 international association conferences, and Ireland ranked No. 32 worldwide (hosting a total of 125 conferences in 2015), up five places from 37th in 2014. Regional venues in Galway, Limerick, and Cork all featured in the rankings (Limerick for the first time), contributing to Ireland’s overall solid performance.

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CORK CLEANS UP

AT APPRENTICE

CHEF FINAL Twenty four students from Cork, Kerry and Limerick enjoyed the sweet smell of success when they completed the final service of the 2015/2016 Apprentice Chef Programme, sponsored by Flogas Ireland and Fáilte Ireland, on May 6th at Tralee IT. George Hennessy from Midleton College was the Supreme Apprentice Chef with his dish of roast loin of lamb, red currant jus, fondant potato, beetroot, carrots and mint oil.

Buttevant’s Rachel Wharton, one of the youngest participants at 15 years old, is a transition year student at St Mary’s School, Mallow and satisfied the judges’ sweet tooth to secure second place with her trio of desserts. Aoife McMahon from Midleton stole the third prize with her chicken, spinach and mushroom roulade with sweet potato and carrot purée, buttered leeks and crispy chicken skin shard. The 16 year old studies at St Aloysius College, Carrigtwohill, Co Cork. Best Project was awarded to 2014/2015 Supreme Apprentice Chef, Stephanie Kearney from Colaiste Pobail Naomh Mhuire in Buttevant, who returned to participate in the programme for a second year. This is the fourth year of the Apprentice Chef Programme which was established by Mark Doe of Just Cooking Cookery School and Mark Murphy, senior lecturer in Culinary Arts at IT Tralee.

Julianne Forrestal, Executive Craft Chef, Sodexo Ireland (centre) with Litfest Co-Founders Rory O’Connell and Darina Allen at the recent Dublin launch.

FORWARD THINKING FOODIES LIGHT UP LITFEST Francis Mallman, whose wood-fired feasts have featured on Netflix Chef’s Table, Yotam Ottolenghi, Eric Werner, and Mya Henry from Hartwood, a restaurant in the Mexican jungle, Mark Murphy of Dingle Cookery School, and Katie Sanderson of the Dillisk Project were just some of the international and home-based guests and speakers at this year’s Kerrygold Ballymaloe Literary Festival of Food and Wine. Sponsored by Sodexo Ireland, their Exeuctive Craft Chef Julianne Forrestal and Bord Bia Chef Michelle Daly attended the Dublin launch when the programme of events was previewed to culinary fans, chefs, and food and drink writers.

SELECT HOTELS HOST CORPORATE NIGHT Select Hotels recently hosted their annual corporate event in Fallon & Byrne on Exchequer Street in Dublin for their loyal corporate clients. “In a vastly changed and competitive market it is very important that independent hotels join forces with similar Irish-owned properties to promote their hotel products which are managed by highly experienced hoteliers, delivering expert knowledge and service to the meeting and conference market,” says Una Young, General Manager of Select Hotels. Select Hotels was established 15 years ago as a marketing platform for independently owned hotels.

(l-r): Aoife McMahon, third, George Hennessy Winner/Supreme Apprentice Chef and Rachel Wharton, second, show off their award-winning dishes at the 2015/16 Apprentice Chef Finale.

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HOTEL

Pictured at the Select Hotels event are (l-r): Jim Maher, Business Development Manager, Una Young, General Manager, Select Hotels of Ireland, Margaret Cronin Specialised Travel Services, and Derry Cronin, Cronin Travel Group and President of the Irish Tour Operators Association.

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PROMOTING THE WEST HOTELIERS WELCOME PROTOURISM PROGRAMME FOR GOVERNMENT The Irish Hotels Federation (IHF) has welcomed the pro-tourism measures announced this month as part of the Programme for Government. In particular the IHF welcomes the commitment to retain the nine per cent tourism VAT rate. Since 2011, the initiative has enabled tourism businesses to create an additional 33,000 new jobs throughout the country. Other important measures announced include the maintenance of the 0% airport travel tax, 10m in additional funding for regional airports, 100m in additional capital funding for the Wild Atlantic Way and further development of a nationwide greenways network, and the development of an ‘Ireland’s Lakelands’ brand to sit alongside the Wild Atlantic Way and Ireland’s Ancient East. “The measures announced are very positive for the many thousands of tourism businesses across the country which now support over 205,000 jobs - equivalent to 11% of total employment,” said IHF President Joe Dolan. However, he noted that while Irish tourism has made significant progress following the downturn, the industry is only at the early stage of recovery. “Given the right support, Irish tourism has the potential to create a further 40,000 new jobs over the next five years. We believe the proposed programme for Government will help us to achieve this goal.”

BUSINESSES LINE UP TO TELL THEIR STORY

AROUND THE WORLD The Twelve Hotel in Barna was the venue for the May board meeting of Tourism Ireland, which took place on May 4th. The board members took the opportunity to meet with local tourism operators prior to the meeting to discuss the tourism season and the extensive promotional programme which Tourism Ireland is undertaking to highlight Galway, the West of Ireland and the island of Ireland around the world this year. Galway city and county, its events, heritage and visitor attractions, as well as many other aspects of this part of Ireland, feature prominently in Tourism Ireland’s promotions around the world. Tourism Ireland profiles Galway extensively on its global suite of websites, Ireland.com, which attracted about 16.5 million unique visitors in 2015. Galway is also highlighted through Tourism Ireland’s social media platforms - to its 3.4+ million active Facebook fans and 324,000+ followers on Twitter. In 2015, Tourism Ireland helped generate about 55.6m worth of positive publicity for Galway in key markets around the world, through press releases, press visits, e-newsletters and various media events. Tourism Ireland’s activity also includes co-operative promotions to highlight ease of access to Ireland West Airport Knock with Ryanair, Aer Lingus and Flybe.

Tourism Ireland board members and senior managers with local tourism companies at Cnoc Suain, Spiddal, Co Galway.

More than 250 tourism businesses attended a Fáilte Ireland briefing on Ireland’s Ancient East at Mount Juliet in Thomastown, Co Kilkenny, on May 17th to hear the tourism authority’s plans for the brand in the east and south. Attendees got a preview of the new ‘mobile-first’ Ireland’s Ancient East website (www. irelandsancienteast.com), which went live on May 19th. A new digital toolkit, which includes practical tips and tools to help businesses build and sell their story, was made available to all businesses so that they can align their marketing and sales strategy with the new brand. Head of Ireland’s Ancient East, Jenny De Saulles, previewed the new domestic and digital advertising campaign, and revealed details of a new RTE TV series on the brand with John Creedon, which is due to air in June. Attendees were also updated on how the 2.3m investment allocated to 25 projects under the ‘New Ideas in Ancient Spaces’ was proceeding across Ireland’s Ancient East. Four funded projects will open to the public shortly (Hook Lighthouse, the Lullymore Heritage and Discovery Park in Kildare, Athlone Castle, and the Titanic Experience in Cobh) with the remaining projects due to come on stream later this year.

At the Fáilte Ireland briefing were Dr Michael Martin, Fota House, Cork; Jenny De Saulles, Head of Ireland’s Ancient East with Fáilte Ireland; Emeir O’Connell, Wicklow’s Historic Gaol; Paul Keeley, Director, Fáilte Ireland; Daragh Anglim, Head of Digital Marketing, Fáilte Ireland; Eamon McEneaney, Waterford Museum of Treasures, and Michael Cawley, Chairman, Fáilte Ireland.

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BEWLEY’S BARISTA CROWNED BREW CHAMPION WORK BEGINS ON

TITANIC HOTEL

Pictured at the launch of Fairtrade Fortnight 2016 are Gary Hollywood with fellow Bewley’s barista Eileen Maher.

Bewley’s Barista Gary Hollywood has been crowned the Irish Aeropress Champion, beating off tough competition from 24 other top baristas from across the country at the Irish Aeropress Championships. Gary will now go on to represent Ireland at the World Aeropress Championships which will also be held in Dublin in June. The final round saw the top three baristas on the night brewing up one cup of filter coffee to serve to the three judges. Each competitor was tasked with brewing their cup using the same coffee to come up with a winning recipe. Their creations were judged for aroma, flavour, balance and aftertaste.

Work has begun to fully restore the former Harland & Wolff headquarters building and drawing offices in Belfast’s Titanic Quarter. The iconic buildings, where RMS Titanic and 1,000 other ships were conceived and designed, will include a new boutique hotel and public heritage space. The development of the four-storey, 84-bedroom hotel is being managed by Titanic Quarter Ltd. Titanic Foundation, with the help of an Stg£4.9m grant from the Heritage Lottery Fund’s Heritage Enterprise programme, is supporting the restoration of the drawing offices. As a listed building all redevelopment work will maintain the building’s character and appearance, and safeguard its special architectural interest. The scheme, which will include three pavilions, will be publicly accessible for tours, events and exhibitions. Both projects are due to open in 2017, creating 100 new jobs. The boutique hotel will be operated by the company behind Liverpool’s Titanic Hotel in the city’s historic Stanley Dock area. Further details of how the new hotel will look will be released later in the year. Since it opened in 2012 Titanic Belfast has attracted over two million visitors and generated Stg£105m in additional tourism spend for the Northern Ireland economy.

Pictured in one of the iconic drawing offices are James Eyre, Titanic Quarter’s Commercial Director, Kerrie Sweeney, Titanic Foundation’s CEO, Angela Lavin, Heritage & Lottery Fund, and Northern Ireland’s Enterprise Minister, Jonathan Bell.

TOURISM IRELAND TEAMS UP WITH RICHARD E GRANT Tourism Ireland has teamed up with actor Richard E Grant and Smooth Radio, the third largest radio brand in Britain, in a new promotion to showcase Ireland to British holidaymakers this year. Tourism Ireland is working with Smooth Radio to produce a series of five short online films.

Viewers will see Richard E Grant immerse himself in our culture and meet the locals.The films will feature Belfast, the Causeway Coast, the Wild Atlantic Way, Dublin and Ireland’s Ancient East. Tourism Ireland worked closely with Tourism NI and Fáilte Ireland to agree the locations to feature in each film. The campaign, which will be rolled out in two phases, will reach about 5.5 million people across Britain.

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HOSPITALITY CHAMPIONS UPSELL DUBLIN A new Fáilte Ireland Dublin Champions programme began this month as 100 members of Dublin’s tourism industry attended an inaugural three hour workshop in The Dean Hotel, followed by a guided walking tour of Dublin. The programme aims to help front of house hospitality staff deliver a better visitor experience to their guests. On completion of the programme front line staff will understand the ‘Dublin – a Breath of Fresh Air’ brand, be able to identify who the visitors to their area are and anticipate their needs, be more familiar with Dublin’s tourism attractions, and be able to use crossselling techniques to motivate visitors to experience all that Dublin has to offer. (l-r): Beata Zselenakova, The Church Bar and Restaurant, Daire Enright, Fáilte Ireland, and Jessica Cox, The Church Bar and Restaurant, Dublin.

NORTHERN CHEFS PROMOTE ALLISLAND NETWORK Northern Ireland’s chefs came together recently to discuss the Chef Network, which aims to bring chefs working in all sectors across Ireland together to communicate, collaborate, share and innovate.

The chefs met at the Mount Charles-owned George’s of the Market restaurant in Belfast to discuss the initiative. Mount Charles Chairman Trevor Annon encouraged his colleagues within the contract catering industry in Northern Ireland to become involved as the major companies in the Republic of Ireland have. Ruth Hegarty, Head of Community at Chef Network, said that one of the principal aims was to attract and retain chefs in the industry. (l-r): Richard Martin, Chef at Mount Charles owned Fed & Watered, Trevor Annon, Chairman of Mount Charles and Irish Foodservice Suppliers Alliance board member, Ruth Hegarty, Head of Community at Chef Network, and Stephen Holland, Executive Sous Chef at Lough Erne Resort.

INTERNATIONAL BUYERS VISIT BELFAST

Tourism Ireland NI Chairman, Terence Brannigan (left) with Niall Gibbons, Chief Executive of Tourism Ireland.

Over 100 international buyers arrived in Belfast last month for a Meet the Buyer event organised by Tourism NI in association with Tourism Ireland. The event included a series of face-to-face sales meetings at Belfast’s St George’s on April 13th between buyers from Northern Ireland’s priority tourism markets in the Republic of Ireland, Great Britain, North America and Europe, and almost 100 industry representatives from the local tourism sector. The buyers were also briefed about Northern Ireland’s top products and main attractions, while Tourism NI facilitated a series of familiarisation visits to a number of key attractions and significant demand generators.

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JUDGING HAS BEGUN! All the entries are in and round one of the judging process is complete. Round two is now kicking off and our judges will be travelling the length and breadth of the country to site inspect our shortlisted properties.

Please remember that this is a blind assessment process so our judges will only make themselves known on departure. Ensure that your teams are ready to impress and don’t forget to make them aware of the waiver form and what it looks like.

Our national People’s Choice Awards are a new category for 2016. Over the last few months the public have been nominating their Favourite Places to Eat and Stay across Ireland. The top venues will be announced, along with our finalists, at the end of July, DON’T FORGET The 2016 Keelings Farm Fresh Gold Medal Awards, which will take place on September 27th, are moving to Lyrath Estate in Kilkenny.

GET IN TOUCH Visit www.hotelandcateringreview.ie /awards/ for more details.

FOR EVENT ENQUIRIES: Please contact Tara, Event Manager, on 01 432 2232 or email tara.brady@ashvillemediagroup.com

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Commercial

PROFILE

BRAND IRELAND POWERS AHEAD BAROMETER INDICATES

BRIGHT START TO 2016

A

lmost three quarters of tourism businesses reported that business had increased in the first quarter (Q1) of 2016.

That’s according to Fáilte Ireland’s latest Tourism Barometer - a survey of tourism businesses that seeks to gauge tourism performance for the year to date and the prospects for the year ahead. The barometer also reports great optimism in the tourism industry about the year ahead, with the Wild Atlantic Way initiative in particular continuing to attract praise from operators along the Atlantic coast.

AS THE ORGANISATION’S KEY MARKETING PROPOSITIONS RECEIVE A FURTHER BOOST, FÁILTE IRELAND CELEBRATES MORE EVENT WINS FOR IRELAND AND CONTINUED GROWTH FOR TOURISM BUSINESSES IN 2016.

Overall, paid serviced accommodation (PSA) providers began the year with a bounce and a large proportion (73%) of respondents to the survey reported growth. Hotels were the strongest performers, with almost four in five (78%) reporting an increase in trade. Close to half (46%) of hotels cited the “improved domestic economy” as a positive factor affecting their business this year.

“According to operators on the ground, mainland Europeans have been coming over in strong numbers and the US market is performing particularly well this year so far,” says Fáilte Ireland CEO Shaun Quinn. “This bodes well for a good summer season but, as always, when sentiment is so upbeat, there is a need for caution to avoid any

complacency. Indeed, some operators are acutely aware that things could change quickly and the possible fallout from Brexit, should it happen, has been raised by some in the barometer.

Therefore, it is vitally important that everyone in tourism keeps a firm grip on those things we can control, particularly competitiveness and our value for money. For our part, Fáilte Ireland will continue to develop our new destination brands - the Wild Atlantic Way, Ireland’s Ancient East and Dublin: A Breath of Fresh Air - to ensure that Ireland remains an attractive and compelling place to visit.”

Download the full Barometer at www.failteireland.ie

EVENT WINS FOR IRELAND

A At the KBC Laser Radial Worlds launch were Azeta Seery, Fáilte Ireland; Harry Hermon, CEO Irish Sailing Association; Eithne Scott-Lennon, Chairperson, Dún Laoghaire Harbour Company, and Frank O’Beirne, Rear-Commodore Sailing, Royal St George Yacht Club.

number of new international events are set to come to our shores over the next few years. Among them is the KBC ‘Laser Radial Worlds 2016’ Youth & Men’s World Championships which will take place in Dún Laoghaire this July. The Laser Radial Worlds will see 400 boats representing 40 nations battling it out for three world titles which will ensure that the spotlight of the sailing world will be firmly on the south county Dublin harbour this summer. Another win for Ireland was also announced as Limerick prepares to host the World Under-19 Lacrosse Championships in 2020. The event, which takes place from July 9th to 18th 2020 at the University of Limerick, will give the city a 250k revenue boost. Approximately 20 countries will take part and up to 500 overseas visitors are estimated to attend.

HOTEL

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Commercial

PROFILE

The film crew for Evine Live TV at The Reg in Waterford City with Helen Courtney, Waterford Castle, Ellen Redmond, Fáilte Ireland, David McCoy, House of Waterford Crystal, Ciara Sugrue, Fáilte Ireland, John Stoltz, Evine TV, Bernadette Walsh, Waterford Castle, and Terry Loury, Waterford Crystal.

(Picture: Patrick Browne).

SHOWCASING IRELAND TO

MEDIA HEAVYWEIGHTS

A

pril was a busy month as Ireland played host to a number of significant international media from target countries such as the US and countries throughout Europe. A group of European and US media representing online and print media with a combined audience of over five million toured the Wild Atlantic Way enjoying a tailor-made seafood-focused trip around Donegal and Sligo. The group also had the chance to learn more about how Ireland is becoming increasingly popular as a food destination. Meanwhile, images of Ireland’s Ancient East were seen in the homes of millions of Americans recently as Evine Live TV, a major US shopping channel, broadcast live from the medieval city. Evine Live TV has more than 80 million viewers and this was the first time the channel has filmed live outside the US. The crew visited and filmed various spots across Waterford, including The House of Waterford Crystal, Bishop’s Palace, Greyfriars-Waterford Viking Triangle, and Waterford Castle. The crew also conducted live interviews covering Kells, Brú na Bóinne, and the Rock of Cashel, as well as Irish spirits and beers such as Midleton Distillery and Smithwick’s Brewery Experience in Kilkenny.

REFURBISHED LIGHTHOUSE VITAL TO

WILD ATLANTIC WAY

GUIDES GET GUIDANCE FROM TOP TRAVEL JOURNALIST

A

group of OPW tour guides from across Ireland’s Ancient East attended a Fáilte Ireland workshop - The Art of the Story - with travel journalist Fionn Davenport in Kilkenny Castle where they learned more about the new tourism initiative Ireland’s Ancient East. Keynote speaker and travel journalist, Fionn Davenport, delivered an interactive session to help improve the guiding skills of participants. He also shared his insights into the importance of storytelling, enhancing visitor expectations, and managing visitor numbers. “Fáilte Ireland, together with the OPW, will be supporting and investing financially in the development of selected visitor attractions in Ireland’s Ancient East and the guiding development programme is an important step in the co-operation between both organisations,” says Fáilte Ireland‘s Head of Programmes for Ireland’s Ancient East, Jenny De Saulles.

Pictured at the official opening of Fanad Lighthouse was (l-r) Minister Joe Hugh, Fr. Michael Sweeney, Fáilte Ireland CEO Shaun Quinn, Cllr. Ciaran Brogan - Mayor of Donegal County Council, Joan Crawford, Fáilte Ireland’s Wild Atlantic Way.

T

he newly-refurbished Fanad Head Lighthouse, which has just opened its doors to the public, is set to make a vital contribution to the success of the Wild Atlantic Way and boost tourism in the north-west. The lighthouse’s redevelopment was partly funded by Fáilte Ireland due to its status as a designated signature discovery point along the Wild Atlantic Way and its potential to showcase wild Atlantic moments and stories. The lighthouse will offer visitors the remarkable story of the sea, of lighthouses past and present, and the maritime and seafaring history of Ireland. The project was a perfect fit for the Wild Atlantic Way and tied in with Fáilte Ireland’s plans to develop Donegal tourism, complementing as it does the tourism authority’s recent 3m investment in Sliabh Liag.

HOTEL

Head of Ireland’s Ancient East, Jenny De Saulles and Fionn Davenport pictured at Kilkenny Castle with workshop participants from the OPW.

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COVER STORY

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Over 30 branded tours have been sold into the Irish market, far exceeding Fáilte Ireland’s expectations for the Ireland’s Ancient East brand at this early stage. That’s why they are helping the industry to hone its storytelling skills to ensure that tourists’ expectations are met.

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COVER STORY

L

aunched to international buyers at Meitheal 2015, Ireland’s Ancient East promises domestic holiday makers and overseas tourists 5,000 years of history in a lush green landscape with stories told by the best storytellers in the world. “That’s a big claim so our recently launched digital toolkit is about helping tourism businesses and attractions in the region to not just recount the history

Rock of Cashel

THE ‘CULTURALLY CURIOUS’ IS THE TARGET AUDIENCE FOR IRELAND’S ANCIENT EAST...THEY WANT TO IMMERSE THEMSELVES IN THE HISTORY AND CULTURE OF THE DESTINATION...

THEY LIKE TO BE ABLE TO COMPILE THEIR OWN PERSONAL ITINERARY.

Opening image: Powerscourt House and Gardens, Fáilte Ireland.

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of their area and the region but to help their customers experience and feel the history,” says Jenny de Saulles, Head of Ireland’s Ancient East with Fáilte Ireland.

“If you look at other tourism organisations around the world none of them are developing stories as part of the tourist experience – they are using stories as a communications tool whereas we are creating stories as the experience. We have worked with individual operators to find out what their stories are and we are linking that with videos, photographs and moving images. We ran storytelling workshops earlier in the year and we will be running more workshops to help individual businesses establish their stories and show how they fit into the over-arching story of Ireland’s Ancient East.”

CATERING FOR THE CULTURALLY CURIOUS Ireland’s Ancient East massively under performs in terms of visitor numbers and revenue compared with other regions - it attracts 20% of international visitors but only 11% of the revenue. “That tells us that Ireland’s Ancient East is a transit zone - people might visit an attraction such as Kilkenny Castle or the Rock of Cashel but they then travel on and stay somewhere else. These attractions are getting high visitor numbers but those visitors are not staying so it is all about increasing dwell time. Also, a lot of international visitors don’t know about the 17 counties

covered by Ireland’s Ancient East so when we talk about the history and about how it is brought to life that motivates them to find out more.”

Large orientation signs, outlining 10 things to do in the local area, are being installed at key Ireland’s Ancient East sites such as Bru na Boinne, Kilkenny Castle and the Rock of Cashel. “The idea is to tie up those attractions with other areas and counties,” says Jenny. “We trialled these signs in Powerscourt and the response from visitors was that they never realised there were so many activities nearby. Fáilte Ireland has trained over 2,000 frontline staff to tell the visitor not just about their business or attraction but about other things that they can see and do. 220,000 people visit Kilkenny Castle every year and less than 10% of them walk down into Kilkenny or do the Medieval Mile, which has so much to offer. This highlights the importance of upskilling tourism operations in the art of cross selling so they can persuade visitors to visit other attractions in their town, city or area. Our mobile first website is designed to be used by the tourist during their holiday.

It tells the story of the different attractions in Ireland’s Ancient East and tells the visitor how to get there and how long it takes. It will also create an itinerary for the visitor.

The ‘culturally curious’ is the target audience for Ireland’s Ancient East - they want to immerse themselves in the history and culture of the destination they are visiting but they also want to have fun. They tend to be independent thinkers so they spend more time researching their holiday than they do on holiday. They like to be able to access information easily and compile their own personal itinerary. We are constantly hearing that they don’t want to do what everyone else is doing so we have to facilitate that.”

BEST IN CLASS Fáilte Ireland wants the industry to change how it communicates its offering to potential customers. That’s a big ask but they have plenty of examples of businesses in the region that have done just that and grown their visitor numbers and revenue as a result. “The grant scheme that we introduced last year centred on funding businesses that had a story to tell – the funding was targeted at improving how the story is told to the visitor so we funded the creation of videos, panels for interpretation, audio guides and costumes for re-enactments,” says Jenny. “Twenty five projects were approved for a 2.3m capital outlay and four are already finished.

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COVER STORY

SOME OF THE TOURISM BUSINESSES AND ATTRACTIONS IN IRELAND’S ANCIENT EAST RELY HEAVILY ON DOMESTIC TOURISM, UP TO 90% IN SOME CASES, SO WE HAVE HAD TO HELP THEM RE-LEARN HOW TO SELL TO AN INTERNATIONAL AUDIENCE.

The Titanic Experience in Cobh

Hook Lighthouse is now telling the story of the lighthouse from the monks time to the present day. They have a hologram of a monk and of William Marshall and they also feature a video of two lighthouse keepers telling their stories. With The Titanic Experience in Cobh the visitor gets a sense of the smells and temperature changes on the ill-fated ship. It features a hologram of one of the passengers and recounts how they survived and their life after the tragedy. This really brings stories to life and makes the tourist feel that they are walking through history. We have lots of other great tourist attractions in the region, including Powerscourt Waterfall and Athlone Castle, that are telling their story well.”

Businesses that have recently embraced the brand include the Hill of Uisneach and Wicklow Gaol. “The Hill of Uisneach is an ancient ceremonial site in Westmeath where the tourist gets an insight into spirituality and ancient Irish traditions,” says Jenny.

“They tell us that the Ireland’s Ancient East brand has generated a lot of interest in their experience - they were operating two-day tours at the weekends and they are now running them seven days a week. Wicklow Gaol is also reporting increased bookings as a result of the brand and the Waterford Museum of Treasures is already seeing the benefits of the year-old brand so we have had a number of successful early adopters.”

#Startling Stats

220 THOUSAND

people visit Kilkenny Castle every year.

Less than 10% of them walk into Kilkenny.

Ireland’s Ancient East attracts

20%

of international visitors but only 11% of tourism revenue.

THE TARGET: to grow international visitors by

21%

and revenue by 28% by 2020.

OPW PARTNERSHIP Just under 50% of the attractions in Ireland’s Ancient East are owned by the Office of Public Works (OPW) so Fáilte Ireland has entered into a strategic partnership to ensure that both organisations are meeting visitor needs.

“The OPW have developed a visitor heritage card which is available for four weeks at a reduced price and they are introducing an online booking system for Kilmainham Gaol and other visitor attractions such as Bru na Boinne, which will be in place by August, and they will roll this out to further attractions in the region. We are also looking at some key sites in the Boyne Valley – we want to identify the story of each of their sites, look at how they connect, and how we interpret them - and we will provide funding to the OPW to help deliver on the outcome of that project.”

CONSTRUCTIVE CRITICISM Fáilte Ireland has received plenty of feedback from overseas markets about the Ireland’s Ancient East brand. “The English speaking markets of Great Britain and the US have been very positive and we are seeing uplift there already,” says Jenny. “The constructive criticism has come from the continental European market. A number of sites have leaflets and audio cassettes in French, German, Spanish and Italian but they don’t tell the whole story in the native language so this is a focus for the small capital grant programme that we will launch in June. Operators now need to look at comprehensively translating their story into the required continental languages because it isn’t feasible to have a guide speaking those languages at every attraction.”

SELLING TO A GLOBAL AUDIENCE Fáilte Ireland will run a series of workshops to help the industry improve its selling techniques for international markets. “Some of the tourism businesses and attractions in Ireland’s Ancient East rely heavily on domestic tourism, up to 90% in some cases, so we have had to help them re-learn how to sell to an international audience,” says Jenny. “We have a target to grow international visitors by 21% and revenue by 28% by 2020. That will only happen if the businesses in the region approach international visitors differently to the way they approach the domestic market.

They need to sell their product earlier and network with other tourism businesses to persuade visitors to visit - and stay a while.”

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INTERVIEW

HILTON GARDEN INN arrives in

Dublin Ireland’s first Hilton Garden Inn hotel opened in Dublin on June 1st.

Mark Nogal, Regional Head, Focused Service Brand Management, EMEA, at Hilton Worldwide, talks to Maev Martin about making the new brand work in the capital.

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T

he current Jury’s Inn on Custom House Quay is now the Hilton Garden Inn Dublin Custom House. It’s a bit of a mouthful but Mark is confident that in time it will be abbreviated to HGI Dublin Custom House. “We believe that the new name is the perfect marriage of the globally recognisable Hilton brand and a well recognised Irish brand,” he says. “A sense of place is very important to the HGI brand so we have retained the location of the hotel in the name.

People coming to Ireland from overseas will recognise the Hilton Garden Inn brand and, based on the success of our brand in Heathrow, we are expecting good numbers at Custom House Quay.” The Jurys Inn Hotel in Heathrow rebranded as a Hilton Garden Inn on December 10th 2014. “Dublin is a market that we have been looking to develop hotels in and we are currently planning to further expand our footprint with Hilton Garden Inn in other cities in Ireland,” he says.

“Tourism in Ireland and in Dublin has really taken off so, with the big increase in visitor numbers and the range of events taking place in Ireland, including the 100th anni00versary of the 1916 Rising, we believe it is the perfect time for this Hilton brand to enter the market and to do it with a reputable Irish partner like Jurys Inn.” The Hilton Group has over 4,600 hotels across 13 brands, including more than 675 Hilton Garden Inn hotels in 28 countries, making it the second largest brand in the company. “We understand what today’s travellers are looking for,” says Mark.

“There will always be a requirement for big convention hotels and luxury hotels but brands such as the Hilton Garden Inn fill a very important and growing space in the market. The Hilton Garden Inn brand gives guests a balanced offering – the typical HGI guest profile is the business traveller from Monday to Thursday and that tends to morph into the leisure traveller at weekends.”

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Clockwise from far left: The Hilton Garden Inn Albany Airport Hotel in New York; Mark Nogal, Hilton Worldwide; Breakfast area at the HGI at Akron-Canton Airport in Ohio; Guest rooms at Custom House Quay have been refurbished to comply with Hilton Garden Inn brand requirements.

Mark has a particular attachment to the HGI brand, having provided the marketing support for the opening of the first Hilton Garden Inn hotel for the group in Lancaster, Pennsylvania back in 1990. “I’ve been invested with the brand from the beginning.

The Hilton name gives the brand credibility.

We are not a budget or economy hotel. We are a mid price hotel. We have luxury brands such as The Conrad and The Waldorf Astoria, as well as other brands that we describe as ‘focus service’ brands. These include Hilton Garden Inn and Hampton by Hilton. With these brands we focus on what the guest uses and wants most. These two brands are our largest in the Hilton Group. Hampton by Hilton has more than 2,100 hotels around the world. Our frequent traveller programme, the Hilton Honours Club, has 50 million members worldwide and they frequent the Hilton Garden Inn brand quite heavily.”

BRAND DIFFERENTIATORS Courtyard by Marriott, Novatel, and Holiday Inn are Hilton Garden Inn’s main

DUBLIN IS A MARKET THAT WE HAVE BEEN LOOKING TO DEVELOP HOTELS IN AND WE ARE CURRENTLY PLANNING TO FURTHER EXPAND OUR FOOTPRINT WITH HILTON GARDEN INN IN OTHER CITIES IN IRELAND.

competitors in the ‘focus service’ space in Ireland, according to Mark. So what makes the HGI brand stand out from the crowd?

“Guests don’t pay for using the hotel gym and they have access to a complimentary business service,” he says. “Hilton is the brand that introduced free WiFi so we have to continue to look at how we are addressing the issue of internet access, particularly for frequent travellers. In addition, the HGI brand offers the Pavilion Pantry, which is our little market in each HGI hotel’s ground floor area that caters for the needs of the modern traveller. Typically guests arrive at the hotel late in the day or night and they are hungry because food wasn’t available on their flight so, rather than having food in the room, travellers can pick up what they want at our Pavilion Pantry, buy it, and bring it to their room. We also operate a guest self service laundry facility which is specific to the Hilton Garden Inn

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INTERVIEW brand. And the HGI hotels offer guests four meeting rooms. Also, we have a satisfaction promise - if a guest is not happy with their experience we don’t expect them to pay and this is a feature that is unique to the Hilton brand.” I point out that other big hotel brands offer this guarantee but Mark says that the guest has to find the General Manager or another designated member of staff in order to invoke the guarantee.

“With Hilton, any team member can invoke the guarantee for customers,” he says. He is also enthusiastic about the hotel’s ‘signature waffle.’ “We are introducing a Belgian waffle to Custom House Quay, which tends to be a big favourite with regular HGI guests around the world. Other hotels do waffles but not with their logo on it - and the customer gets to make the waffle themselves!

At our breakfast station guests can have eggs prepared any way they want them. Breakfast is the most important meal of the day so offering guests as much variety as possible is crucial.”

MULTI-MILLION EURO UPGRADE The 239 bedroom Hilton Garden Inn Dublin Custom House hotel has undergone a multi-million euro upgrade. “All 239 guest rooms have been refurbished to ensure that they comply with the Hilton Garden Inn brand requirements, which include a mini fridge in each guestroom, as well as an easy chair, new lighting and carpeting,” says Mark. “We opened three new hotels in Dubai in 90 days and each one is different to reflect their different locations but they all have the standard features of the HGI brand – free gym, the mini fridge, Pavilion Pantry, guest laundry and free WiFi. We took the same approach in Dublin, with the pictures in the guest rooms reflecting the history, architecture and culture of the city. The typical length of stay for a business traveller is two nights so we offer them lots of electrical ports and a USB outlet in their room, as well as what we describe as a ‘landing pad’ area which is where they can assemble all of their personal belongings on arrival or before departure.”

When I visited the hotel on May 17th they had just finished refurbishing the public areas on the ground floor, including the breakfast station and the installation of HGI-style furniture and carpeting in the lobby areas, while the business centre was under construction. The recently constructed gym and the new guest laundry are located opposite each other on the ground floor. The Pavilion Pantry service is discreetly recessed into a wall in the reception area and houses

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PEOPLE COMING TO IRELAND FROM OVERSEAS WILL RECOGNISE THE HILTON GARDEN INN BRAND AND, BASED ON THE SUCCESS OF OUR BRAND IN HEATHROW, WE ARE EXPECTING GOOD NUMBERS AT CUSTOM HOUSE QUAY.

The breakfast area at the HGI Addison Hotel in Illinois

#Hilton Hotels

HILTON GROUP: OVER

4,600 HOTELS ACROSS 13 BRANDS

HILTON GARDEN INN: MORE THAN

675

HOTELS IN 28 COUNTRIES HILTON HONOURS CLUB:

50

MILLION MEMBERS WORLDWIDE HAMPTON BY HILTON: IN EXCESS OF

2,100 HOTELS AROUND THE WORLD.

an array of soft drinks, ice creams, crisps, sweets, burgers and quiche - as well as a microwave! The hotel’s General Manager Patrick Cass tells me that this is the only service of its kind in a hotel in Ireland.

LOCAL MANAGEMENT TEAM Amaris Hospitality, which includes the Jurys Inn brand, is owned by US private equity group Lone Star. Amaris was created last year soon after Lone Star paid close to 1bn to buy the Jurys Inn group from investors.

“John Brennan and his team are great to work with,” says Mark. “We love working with an iconic Irish organisation and to be doing it in their backyard. We are taking every team member at Custom House Quay and putting them through a rigorous training programme over the next 16 days in the lead up to the official launch of the new brand on June 1st. Jurys Inn will manage the hotel under a franchise agreement operating under the Hilton Garden Inn brand standards and there will be no changes to the existing management team at Custom House Quay.”

General Manager Patrick Cass says that the future bookings they are currently getting have been very strong and he attributes this to the Hilton brand association. “There are certain accounts that we would never have secured without the Hilton brand so it has been a fantastic development for us.”

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Commercial

PROFILE

SUPPORTING IRELAND’S

Food Heroes BORD BIA AND COMPASS GROUP IRELAND ARE JOINING FORCES AGAIN THIS YEAR TO SUPPORT SEVEN IRISH FOOD COMPANIES WHO ARE SEEKING TO DEVELOP THEIR FOODSERVICE OPERATIONS.

B

ord Bia and Compass Group Ireland’s Food Heroes programme seeks to help small and mediumsized Irish companies to develop their foodservice business. The programme provides participants with tailored support and guidance to assist them secure, grow and maintain business with Compass Group Ireland at home and overseas. This year’s group of participants have been carefully chosen in consultation with Compass Group Ireland, reflecting specific product categories where Compass are looking to grow their existing supply base. Building on the success of the 2015 Food Heroes programme,

this year’s programme will adopt a practical approach, comprising four day-long workshops and eight hours of bespoke mentoring per company.

Workshop themes will focus on Understanding the Compass Group Ireland Procurement Framework; Working With Your Route to Market Partner to Drive Sales; Foodservice Key Account Management; and Foodservice Export. Brakes Ireland, Compass Group Ireland’s principle Route to Market partner, will host one of the workshops and further expand on the requirements for securing distribution in the foodservice channel.

THIS PROGRAMME REINFORCES OUR COMMITMENT TO WORKING WITH IRISH SUPPLIERS AND DELIVERING FIRST CLASS PRODUCTS TO OUR CUSTOMERS.

HOTEL

(l-r): John Hempenstall, Wicklow Farmhouse Cheese, Justin Lee Sanderson, Strategic Sourcing Lead, Compass Group Ireland, and Maureen Gahan, Foodservice Specialist, Ireland Market, at Bord Bia.

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PROFILE

“We’re very excited to once again partner with Bord Bia on this fantastic initiative,” says Mark Lee, Commercial Director, Compass Group Ireland. “Through the workshops, representatives from Compass Group Ireland will help companies better understand our processes, procedures and requirements. A new addition to the programme will see our sourcing team take part for the first time in on-site mentoring in order to facilitate discussions on potential opportunities within our customer base. This programme reinforces our commitment to working with Irish suppliers and delivering first class products to our customers.” Maureen Gahan, Foodservice Specialist with Bord Bia, says foodservice in Ireland is benefiting from improved economic conditions, increased consumer confidence levels and an unemployment rate that continues to fall. “We’re

delighted to roll out the second year of our Food Heroes initiative, a programme that benefits from having Compass Group Ireland personnel on hand to share their practical knowledge and industry insights with participating suppliers. I am confident that this year’s added support involving Compass Group Ireland’s sourcing team in early on-site mentor sessions will allow for focused conversations on how each participant can potentially deliver solutions to meet end customer requirements.”

Compass Group Ireland, Ireland’s leading food and support services company, employs over 4,000 people on the island of Ireland, serves over 100,000 meals a day and operates over 250 units, including the Aviva Stadium where Compass Group Ireland operates all the food and beverages available in the stadium, in addition to hospitality and corporate entertainment packages.

Mark Lee, Compass Group Ireland, David Carey of Nutraplenish, and Justin Lee Sanderson, Compass Group Ireland.

The Innovators For more information on any of the suppliers or for general queries, please contact Maureen Gahan Foodservice Specialist, Bord Bia. M: 087 668 6129 E: maureen.gahan@bordbia.ie

GALMERE FRESH FOODS Producers of soups, chowder, sauces, dressings, dips, pesto, hummus, salads and sandwich toppings.

JACK & KEITH MOLLOY Traditional butchers specialising in a range of cooked and valueadded pork and bacon products.

MCCLOSKEY’S BAKERY Traditional bakers since 1940, specialising in bagels and soda breads.

Derek Dunwoody M: 087 766 5423 E: derekdunwoody@galmere.ie www.galmere.ie

Keith Molloy M: 086 261 9203 E: keith@molloybrothers.ie www.molloybrothers.ie

Valerie Monaghan M: 087 265 2478 E: valeriemonaghan@mccloskeys.ie www.mccloskeysbakery.ie

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Commercial

PROFILE

Success

Stories

FOODSERVICE GREW IN VALUE FROM 6.13BN IN 2014 TO 6.37BN IN 2015 AND THAT IS FORECAST TO RISE TO ALMOST 6.9BN BY 2018. WE PROFILE THREE COMPANIES WHO ARE BENEFITING FROM THIS GROWTH AND HAVE SECURED BUSINESS FROM COMPASS FOLLOWING THEIR PARTICIPATION IN THE 2015 FOOD HEROES PROGRAMME.

MR CRUMB Specialists in value-added ingredients (including stuffings, flavoured butters, toppings and breadcrumbs), in addition to snacks and a party food range.

Ailise McKay M: 086 025 0125 E: b2b@mrcrumb.ie www.mrcrumb.ie

HOTEL

LE PATISSIER Robert Bullock • M: 086 826 8317 • E: info@lepatissier.ie • www.lepatissier.ie Pastry Chef Robert Bullock participated in the Food Heroes programme last year to help grow his business, Le Patissier. After taking a redundancy package from his job as a manager with Aer Lingus, he decided to cultivate his passion for baking. He began by supplying high-end cakes and pastries to a coffee shop in his native Skerries. A start-your-own business course with the Fingal County Enterprise Board led to a priming grant which enabled him to buy a refrigerated van. In March 2013 he began supplying a hotel in Balbriggan. Le Patissier now employs nine people and supplies caterers such as Fitzers, Aramark and Compass, as well as Carton House, Johnstown House and the K Club hotels.

O’DONOHUE’S BAKERY Louise O’Donohue • M: 086 355 8873 • E: louise@pennloaf.ie • www.pennyloaf.ie O’Donohue’s Bakery in Tullamore, Co Offaly decided to innovate its way out of the recession by creating its Penny Loaf, a single portion of soda bread. At a Bord Bia ‘Meet The Buyer’ event in Dublin’s Convention Centre buyers from around the world loved the product but pointed out that limited shelf life would be a barrier for export. So Cathal O’Donohue invested in a blast chiller, tweaked his recipes, and tested the end product with local hoteliers. The Penny Loaf is now blast-frozen and, once naturally thawed, has a three-day shelf life. It is being sold in a range of foodservice outlets nationwide. O’Donohue’s Bakery have signed up with four national foodservice distributors in Ireland, and with distributioin partners Brakes UK. They have been exporting to UK foodservice customers since April 2015.

GOOD4U – THE HEALTHY OPTION Laura O’Sullivan • M: 087 630 4900 • E: laura@good4u.ie • www.good4u.ie Good4U sells healthy sprouted and roasted seed mixes in supermarkets across Ireland and the UK. Last last year the company decided to target the foodservice sector with an extensive range of ‘at-till’ snack products called Super Bites. The company is currently in advanced discussions to supply quick service restaurants in the UK and is in talks with airlines about the potential for supplying in-flight snacks. The product is already on the menu at the British restaurant chain Giraffe. Good4U also recently secured a contract to supply snacks to Compass UK following a competitive tender process. The company currently employs 45 people at its production facilities in Sligo and Northern Ireland and is anticipating taking on a further 10 to 15 staff over the coming six month period if all goes according to plan.

O’KEEFFE’S BAKERY Full range of fresh and par-baked bakery designed to meet the needs of the foodservice customer.

NUTRAPLENISH Ireland’s first range of protein water and grab-n-go protein porridge pots.

WICKLOW FARMHOUSE CHEESE Range of creamy Irish brie and soft blue farmhouse cheese in addition to flavoured cheddars.

Peter O’Sullivan M: 087 981 9686 E: peter@okeeffesbakery.ie www.okeeffesbakery.ie

David Carey M: 087 162 3535 E: david@nutraplenish.com www.nutraplenish.com

John Hempenstall M: 087 251 5980 E: wfcheese@eircom.net www.wicklowfarmhousecheeseltd.ie

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DOOR

KEY TO THE DOOR

KEY TO THE

Openings, Closures, Refurbs and Acquisitions

DALATA BUYS CORK HOTEL SITE Dalata Hotel Group has acquired a part completed hotel property on Beasley Street in Cork city centre for 10.2m.

The site was granted planning permission for a 121 bedroom hotel in February 2006 and the construction commenced in 2007.

However, works ceased shortly after the completion of the structural envelope.

Planning had been granted for a double basement, ground floor and four floors above ground building. The company plans to secure permission to complete the hotel which will be under the Maldron brand. Dalata expect to commence construction by the end of 2016 and the hotel should open in the first half of 2018.

BEANNCHOR EXPANDS HOSPITALITY PORTFOLIO Beannchor is planning to expand its restaurant and hotel portfolio. New sites are being explored for the group’s Little Wing Pizzeria chain, which currently includes six restaurants across Northern Ireland.

Beannchor has also announced plans for phase two of its new Bullitt Hotel concept.

The Group has acquired Annsgate House on Ann Street in Belfast which is currently being redeveloped to create the hotel. Phase one, which opens later this year, will feature 44 bedrooms. A ground floor café, bar and restaurant will open later this year. Phase two, which is expected to open in 2017 (subject to planning), will add in excess of 30 rooms to the new development.

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Cormac Pettitt, Managing Director of the Pettitt Group, and Managing Director of the Talbot Hotel Group, Philip Gavin at the Talbot Hotel Stillorgan as they disclose the details of the growth of the company Torski Ltd during 2014.

HOTELS DRIVE TURNOVER FOR

PETTITT GROUP Recently filed accounts show that business is on the up for Torski Ltd, the company behind the four-star Talbot Hotel Group and Pettitt’s SuperValu chain. The 2014 accounts declare a 7.5% increase in their hotel and retail business turnover to 114m, two hotel acquisitions, and the addition of The Dome Entertainment Centre in Carlow to the company assets. 2014 figures show that the group generated 89.5m of revenues in its supermarket business with its hotel trade accounting for 24.5m. During 2014 the Group added The Oriel House Hotel and The Midleton Park Hotel to its hotel portfolio along with the Dome Entertainment Centre beside The Talbot Hotel Carlow.

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KEY TO THE DOOR

MENLO PARK GETS PLANNING GREEN LIGHT The Menlo Park Hotel in Galway has been granted planning permission for the further development of the premises. Proprietor John Francis will be undertaking a comprehensive renovation of the hotel, which is scheduled for completion in early 2017. The renovation will include the addition of guest rooms and suites, and an extension to the Bar Beoga and Bia Beo restaurant, as well as the refurbishment of the public areas and banqueting suite. The hotel will remain fully operational during the renovation period. Re-imagined by local architects Sean Dockry & Associates, the property’s new modern look will be achieved over three phases. The first will incorporate the addition of a new bedroom wing, the second will involve the extension of Bar Beoga, Bia Beo restaurant and the public areas, and the final phase will see the completion of the new facade.

PREM GROUP ACQUIRES TULFARRIS HOTEL Prem Group has purchased Tulfarris Hotel & Golf Resort near Blessington, Co Wicklow for over 8m. The four star resort is the latest acquisition by the Dublin-based company which now owns, leases and manages 43 properties across Ireland, the UK and Europe with 3,500 guest rooms and 1,500 employees under its management. The company’s portfolio of city-centre budget hotels, 4 star business hotels and resort properties includes the Osprey Hotel and Spa in Kildare, which it purchased in 2015. Last autumn, Prem Group announced a funding package worth 30m with Proventus Capital Partners. The company has been using the substantial funds to finance its expansion plans. These include strategic acquisitions of freehold hotels, serviced apartment developments and hotel management, as well as services companies in Prem Group’s core markets.

NEW MALDRON HOTEL FOR CITY CENTRE A new Maldron Hotel will be operational in Dublin city centre by mid 2018. Dalata Hotel Group announced on May 26th that it had exchanged contracts on the purchase of a hotel development site on Kevin Street in Dublin city centre for 8.1m. The site at Kevin Street is located at the junction of New Street South and Kevin Street Upper, 600 metres west of St. Stephen’s Green. Planning permission for a hotel development, granted

by An Bord Pleanala in November 2015, includes a basement car park of 23 spaces, a reception area, café/bar and restaurant, and 137 bedrooms over five floors. Construction of a Maldron Hotel is expected to commence in the fourth quarter of this year. The total investment on completion will be circa 26m.

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COUNTING CALORIES

David Collins, CoFounder and Chief Operating Officer at Great National Hotels and Resorts, calls for a much-needed common sense approach to regulation for the hotel and catering industry.

EVERYTHING in moderation

INCLUDING REGULATION

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A

2008 study tracked the growth of regulator agencies in 49 countries across 16 different sectors, including health, the environment and electricity (HUJ, 2008). In Ireland in 2008, the same survey found that there were 52 public bodies dedicated to regulation. As of 2012 this number had grown to 83 - that’s 83 agencies whose primary function is to regulate many aspects of our daily lives, including how we live, how we source our electricity, and how we look after our health.

Staying with health, take obesity, for example. This is a serious issue. In fact, according to the World Health Organisation, obesity has reached epidemic proportions globally, with at least 2.8 million people dying each year as a result of being overweight or obese. Indeed, once associated with high-income countries, obesity is now also prevalent in middle and low-income countries. And Ireland is no exception.

Both governmental and nongovernmental organisations, including the private sector, all have vital roles to play in contributing to obesity prevention.

It is important to emphasise here the link between EU and national legislation in that much of the latter has its origins in the former. Indeed, Ireland has a record of enthusiastically embracing new legislation e.g. the smoking ban, the ban on plastic bags, etc. and we would be widely regarded as something of a teacher’s pet among our European colleagues.

What is concerning, however, is the ham-fisted way in which this issue of tackling obesity is being foisted on the hospitality industry to sort out by regulatory authorities including the FSAI, the Department of Health and the HSE. Under the proposed Health and Wellbeing Bill, this legislation will apply to food businesses, regardless of size, type of food sold, type of ownership or location. It will require by law that all menus, including boards, printed material and digital menus, display calorie details alongside the price in the same font size and colour. Calorie amounts must be displayed in Kcal (Kilo calories) and KJ (Kilo Joules) using a verifiable tool for calorie counting such as MenuCal. The Royal College of Physicians of course has welcomed the move as ‘an incredibly positive step forward in

COUNTING CALORIES tackling obesity’ which is what one might expect. After all, medical folk are in the business of looking after our health.

Far from healthy, however, will be the expected cost of practically implementing this legislation which, according to the Restaurants Association of Ireland’s Chief Executive Adrian Cummins, will end up costing on average an estimated 5,000 to 10,000 per food business, including restaurants, guesthouses and hotels. Indeed, the RAI has described the move as ‘the Irish Water for the food industry.’

The Irish Hotels Federation has also rightly warned against the introduction of mandatory - as opposed to voluntary

without wondering whether or not they are under or over their calorie count for the day. Why? Because this takes all the enjoyment out of the hospitality experience. Of course there are consequences for over-indulgence or simply not watching what you eat.

However, do our guests really want to be reminded of this everywhere they turn during the course of their stay? I doubt it. That is why the term ‘everything in moderation’ was coined which, incidentally, might equally apply when it comes to regulating our industry by over-enthusiastic, politically correct bureaucrats who are courting low hanging popularity votes.

...THE PROPOSED HEALTH AND WELLBEING BILL...WILL END UP COSTING ON AVERAGE AN ESTIMATED 5,000 TO 10,000 PER FOOD BUSINESS...THE RAI HAS DESCRIBED THE MOVE AS ‘THE IRISH WATER FOR THE FOOD INDUSTRY. - labelling of calories on menus with former IHF president Stephen McNally citing the measure as unworkable for hotels, given that menus change on a daily basis, reflecting the use of locally sourced and seasonal produce.

Take this last point, how do you possibly monitor this? Will we have the so-called ‘Calorie Police’ eating out daily in practically tens of thousands of food outlets to verify that the correct calorie count is published? Surely - and ironically - this in itself would be another contributary factor to the rise in obesity?

And how do you actually count the number of calories in a dish: any chef will tell you that it is a ‘best guess’ and even at that, possibly widely inaccurate.

What is needed here is a bit of common sense. For example, why not group dishes into brackets of calorie counts? And rather than have every piece of point of sale carry calorie minutiae, have a standard guide online that consumers can easily refer to if they wish (a calorie counting app anyone..?) which is regularly updated through sampling in partnership with the hospitality industry?

I suspect that when most guests go out to eat they want to enjoy their meal

#MenuCal MenuCal, an online and mobile compatible tool launched by the Food Safety Authority of Ireland last November, enables food service businesses to calculate calorie values, as well as identify and manage allergens, in the food they serve to customers. The tool streamlines the management of allergen information by enabling chefs to electronically store allergen information for all the ingredients they use in their own secure account.

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PROFILE

Glenlo Abbey IS TOPS

with TRAVEL SITES

It looks like the Glenlo Abbey Hotel’s mammoth refurbishment programme, completed last year, is yielding major dividends for the property as it recently scooped three major awards from Hotels.com, TripAdvisor and Booking.com.

Above: A Corrib Deluxe Suite at the Glenlo Abbey Hotel.

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Glenlo Abbey Hotel has been named in the ‘Top 50 Boutique Hotels in the World’ in the prestigious Hotels. com Loved by Guests Awards 2016.

This is an annual awards programme celebrating the best reviewed hotels on Hotels.com. With an average guest rating of 4.6 out of 5 from Hotels. com, Glenlo Abbey Hotel has been included as one of just 50 hotels worldwide to be awarded ‘Best for Boutique Hotels’ in the Hotels.com Loved by Guests awards. The awards are based on reviews from guests who have stayed in the properties.

“It is a great commendation for our hard working team who have shown huge energy and enthusiasm in making Glenlo Abbey one of the

leading luxury destinations in the West of Ireland,” says General Manager Rory O’Sullivan. “One of the significant last pieces in our recent transformation will see the River Room Restaurant being refurbished over the next few weeks and this will add to the sense of grandeur and luxury which will greatly enhance our guests experience during the summer and beyond.”

Elena Novokreshchenova, Director of Global Content for Hotels.com, points out that there are hundreds of thousands of hotels worldwide so to feature in the top 50 for this category is a great accomplishment. Hotels.com lists over 325,000 hotels in approximately 19,000 locations worldwide.

Glenlo Abbey’s ability to generate positive guest reviews was further reinforced by its winning of the Booking.com Award of Excellence. This annual award is given out by Booking. com to properties in honour of their achievements over the past year as measured by their overall guest review score. Glenlo Abbey Hotel received a review score of 9/10 based on 451 reviews. “Behind each Guest Review Award is a whole year filled with real guests, real experiences and real reviews,” says Gillian Tans, President and Chief Operating Officer at Booking.com.

“Each and every Guest Review Award reflects a long line of satisfied guests and outstanding stays from Booking.com.

We are exceptionally proud of our global network of partners who consistently deliver on providing the best possible experience for our customers. Our Award of Excellence is presented to a select group of partners in recognition

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PROFILE

Guests can enjoy breakfast on the southfacing terrace to the rear of the Abbey.

ONE OF THE SIGNIFICANT LAST PIECES IN OUR RECENT TRANSFORMATION WILL SEE THE RIVER ROOM RESTAURANT BEING REFURBISHED OVER THE NEXT FEW WEEKS AND THIS WILL ADD TO THE SENSE OF GRANDEUR AND LUXURY... of our shared commitment and passion for getting it right for each and every guest.”

HALL OF FAME They say good things come in threes and rounding off the hotel’s recent successes was the announcement that it has been recognised as a TripAdvisor Certificate of Excellence Hall of Fame winner after successfully achieving the Certificate of Excellence for five consecutive years. The Certificate of Excellence Award celebrates excellence in hospitality and is given only to establishments that consistently achieve great traveller reviews on TripAdvisor. The ‘Hall of Fame’ was created to honour those businesses that have earned a Certificate of Excellence for five consecutive years. “Being awarded the TripAdvisor Certificate of Excellence five years in a row and inducted into the Hall of Fame is a true source of pride for the entire team at Glenlo Abbey Hotel and we’d like to thank all of our past guests who took the time to complete a review on TripAdvisor,” says Rory O’Sullivan.“There is

no greater seal of approval than being recognised by our guests.

As the TripAdvisor Certificate of Excellence is based on guest feedback, the accolade is a fantastic vote of confidence in our business and our continued commitment to excellence.”

Following on from the initial refurbishment of the Corrib Banqueting Suite in 2013, the 2m re-development of Glenlo Abbey Hotel was completed last autumn.

Each of the 50 bedrooms and suites was transformed to create contemporary yet elegant interiors.

Glenlo Abbey’s three elegant receptions rooms in the main house – the French Room, the Kentfield Lounge and the Palmer Bar – were also restored, and their Oak Cellar Bar now includes a new lounge which features restored herringbone parquet floors, darkened mahogany panelling softened with tartan upholstered chairs, and aged leather sofas.

Other new features at the 18th century Abbey include underfloor heating, a new south-facing terrace to the rear, and the restoration of the traditional nine-hole layout at the hotel’s golf course.

#Orient Express One of the most interesting aspects of the renewal programme was the re-opening of the Pullman Restaurant Aboard The Orient Express. Apart from the physical changes to the Abbey’s 66-seater dining experience, the hotel recently invited guests to experience a ‘taste journey’ in The Pullman which is now serving afternoon tea. Set in two restored carriages that featured in Sidney Lumet’s 1974 movie, ‘Murder on the Orient Express,’ starring Albert Finney and Ingrid Bergman, they now form the backdrop to one of Ireland’s most unusual hotel dining rooms.

Background ‘clickety-clack’ and hooting noises lend an authenticity to the experience and discreetly piped music of the 1940s and 50s sustains the romance. Guests can choose from a classic afternoon tea, which includes freshly baked scones, Kylemore Abbey jams, seasonal sandwiches, and decadent pastries, macaroons and cakes served with either loose leaf tea, a herbal tea selection or coffee, or they can indulge themselves with the champagne afternoon tea option, which includes a glass of Bollinger.

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CATERING REVIEW

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FOOD ON THE EDGE

‘Mind Blowing’ MOVEMENT ROLLS ON Dublin got a chaotic Web Summit and Galway got a meticulously organised and thrilling Food Summit.

That was the verdict of John and Sally McKenna of The McKenna Guides on the inaugural Food on the Edge event which returns to Galway on October 24th and 25th.

I

n their most recent guide, John and Sally McKenna stated: “If you weren’t there, then you missed one of the most significant events in the history of Irish food.

If you were in Galway city for Food on the Edge, however, then the line-up and the contributions from some of the most vital and intellectual culinary talents of the world was nothing less than mind-boggling, indeed mind blowing.” Not surprisingly, the culinary duo named Food on the Edge as their Food Event of the Year 2015. The phenomenal success of Food on the Edge is set to be repeated again this year in Galway city with more international thought leaders in the world of food signed up for 2016. Last year’s event saw 40 of the best international chefs attend the food symposium with over 350 people in attendance on each day, including food enthusiasts, chefs, restaurateurs and some of Ireland’s biggest names in food, including Darina Allen, Dylan Christian Puglisi, JP McMahon, Matt Orlando and Sasu Laukkonen at McGrath, and Neven Maguire. the launch of Food On Edge 2016 in Amass Restaurant, Copenhagen.

The symposium creator and director, JP McMahon, launched this year’s event at Amass Restaurant in Copenhagen on April 25th surrounded by Nordic chefs Matt Orlando, Christian Puglisi and Sasu Laukkonen. A number of exciting Nordic chefs have already confirmed for this year’s Food on the Edge, including Swedish chef Magnus Ek of Oaxen Krog, which in a few years has become one of Sweden’s most renowned gourmet restaurants, and Chef Christian Puglisi who opened restaurant Relae in Copenhagen, which was awarded its first Michelin star in 2012. Matt Orlando, chef and owner of Amass Restaurant, started his cooking career in San Diego, California at the age of 15 and worked his way up the ranks, becoming Head Chef in Noma before opening Amass in 2013. Matt attended and spoke at Food on the Edge last year. “Food on the Edge encourages us to take a look at the bigger picture by asking us the question ‘how will we be cooking in the future and with what kind of ingredients?’ It gives us a fantastic opportunity to network and debate important food issues, ideas and concepts with our peers from around the world.” The first official 2016 speaker will be Peruvian chef Diego Muñoz who delivered a talk at the Copenhagen launch on the sustainability of the fishing industry. “It’s really

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important that chefs move out of the kitchen to research in order to understand the production process,” he said. “It’s about time that we kept a close eye on our natural resources. They are the core of our gastronomy. For me, it’s the farmers and producers who are the new leaders of the gastronomical movement and we as chefs need to work and interact more closely with them.”

Organiser JP McMahon says that the inaugural Food on the Edge 2015 surpassed all expectations. “It was an incredible, almost surreal, experience,” he says. “Each chef was given the opportunity to deliver topics that centred on the future of food - they discussed their ideas, shared their fears, their dreams, their dreads and regrets from their careers.

There was a core theme, however, and that was responsibility. Responsibility in the way we source food, waste food, fish for food and supply food, was passionately debated.” JP says that the speakers are chosen for their passion, drive and ability to inspire chefs around the world. The addition of expert panel discussions means that even more speakers are included in the 2016 line up. Speakers already confirmed include Daniel Burns, currently ‘one of the hottest chefs in New York city’ who owns Luksus, Shaun Hill, who owns the renowned Michelin Star restaurant The Walnut Tree in Wales, Tim Hollingsworth, formerly of The French Laundry in California who recently opened the three star Michelin restaurant Otium in Los Angeles, and Virgilio Martinez of Lima’s Central, number four on the World’s 50 Best Restaurants list. Massimo Bottura, the Italian restaurateur and chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy, will give a presentation on the future of food.

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01/06/2016 12:11

FOOD ON THE EDGE

Margarita Fores

Liana Robberecht

Bryant Terry

Tim Raue

Danni Barry

Timothy Hollingsworth Wil Horowitz

Massimo Bottura

Daniel Clifford Luciana Bianchi

Syrco Bakker

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FOOD HEROES

Be Inspired

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Hotel & Catering Review reports on new menu launches and previews culinary events that are set to boost our industry in Meath, Louth and Tipperary.

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01/06/2016 12:12

FOOD HEROES

T

he Boyne Valley Food Series, now in its third year, celebrates Ireland’s newest culinary region of Meath and Louth, bringing together the best restaurants, venues, farmers and food producers to serve up an extended summer of festival feasting. This year’s programme of events runs from April 29th until October 30th and involves around 50 businesses working together to roll out a calendar of food-led events.

The ‘A Place on a Plate’ initiative is the key focus this year, whereby each restaurant in the series is being asked to include at least one dish on their menu which is fully sourced from a Boyne Valley artisan producer, clearly identified with a special logo.

May Bank Holiday week saw a Father & Son Charcuterie & Gin Demonstration at Tankardstown House where Head Chef Rob Krawczyk and his father, renowned charcutier Frank Krawczyk, demonstrated curing and charcuterie followed by a gin tasting and talk.

Then, visitors got active with an organised 25km Electric Bike Tour through the Boyne Valley on May 7th and visited a selection of the Slane Food Circle producers, hosted by organic farmer and ecotourism guide Carina Mount Charles of Rock Farm Slane. The village of Carlingford is coming on board with the Carlingford Oyster Festival from August 5th to 8th while on June 11th there will be a safari of a different kind when the Meath Food Safari rolls into town providing a guided bus tour of artisan producers and their farms, followed by a barbecue of all the produce in Boyles Pub Slane.

On June 21st a Midsummer’s Night Brew with candlelight Solstice Supper at the Boyne

Brewhouse will be served up by Reuven Diaz of Eastern Seaboard Restaurant, Drogheda. The Drogheda Maritime Festival will take place on July 9th and will include a dedicated food hall with artisan food and drink producers. The Navan Tapas Trail on July 31st is designed to showcase the town’s thriving culinary scene. The series has teamed up with Navan’s best restaurants, cafés and venues to provide a gastronomic day out. Two groups of 30 food lovers will take a leisurely stroll over the course of four hours, stopping for specially designed tapas, with wines to match, in six unique venues.

ALL THINGS GARLIC Other highlights of the Boyne Valley Food Series include the ‘All Things Garlic’ event at Drummond House Garlic Farm on July 2nd which will invite visitors to tour the farm, sample dishes featuring nine different varieties of garlic grown on this farm, all washed down with a unique black garlic beer. Drummond House Garlic is Ireland’s only producer of commercial heritage garlic. ‘The home of Irish garlic’ is a 100-acre farm in the village of Baltray, Co Louth owned

by Peter and Marita Collier. “We didn’t know what to expect from the Irish market as we were the first people to grow garlic on a very large scale and sell it commercially and directly to the restaurant trade so we have been blown away by the interest in all our garlic varieties,” says Marita. “Scapes are the flower stalks of hardneck garlic plants and are only available for two to three weeks every year around the end of May and beginning of June so they are a seasonal delicacy to be enjoyed. They are often used as one would use wild garlic leaves - in pestos and salads. They can also be deep fried.” The garlic farm

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THE ‘A PLACE ON A PLATE’ INITIATIVE IS THE KEY FOCUS THIS YEAR, WHEREBY EACH RESTAURANT IN THE SERIES IS BEING ASKED TO INCLUDE AT LEAST ONE DISH ON THEIR MENU WHICH IS FULLY SOURCED FROM A BOYNE VALLEY ARTISAN PRODUCER. From l-r: No. 5 Vinoteca recently launched a new tapas menu; Tankardstown House Head Chef Rob Krawczyk and his father, renowned charcutier Frank Krawczyk, demonstrate curing and charcuterie; Mount Juliet Estate’s afternoon tea.

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FOOD HEROES at Drummond House now grows and sells over 10 varieties of garlic. The most popular varieties are Elephant Garlic, a mild tasting large bulb which is actually a variant of the garden leek. It produces garlic-like bulbs and has a flavour that is milder than ‘normal’ garlic. The Spanish Morado Garlic variety is a hardneck garlic that can have anything between 10 and 12 cloves each. Another popular variety is Solent Wight - a French softneck garlic that is known for its strong flavour and longevity. Other varieties include Valledo, Carcassonne Wight, Red Czech, Mikulov, Messidor, Bohemian Rose, as well as a smoked garlic.

Marita has seen her garlic take centre stage in signature chef dishes, becoming more than a flavouring and more of the centre point of the dish. “Our garlic scapes took centre stage at Donal Skehan’s wedding in June 2015,” she says. “They were served as part of the main course. Our local restaurant Eastern Seaboard held a ‘scape festival’ in June and the scapes were served with clams and a white wine sauce, deep fried in tempura batter and just chargrilled with sea salt and balsamic vinegar. Our garlic has been smoked and roasted by restaurants and used in soups and salads.” Drummond House Elephant Garlic is available from July and the scapes will be harvested in June. The full range of dried garlic will be available from September.

from Blanco Niño, breads from Mag’s Home Baking and meringues from The Tipperary Kitchen, all accompanied by wines selected by Gary Gubbins of Clonmel’s Red Nose Wine.

The annual Great Taste Awards, organised by the Guild of Fine Food, have been described as the ‘epicurean equivalent of the Booker prize’.

Over 1,300 products from Ireland entered Great Taste 2016, including cider, beer, tea, preserves, meats and cheeses and over 850 products were judged in Tipperary. The Great Taste Awards have seen a large increase in Irish companies entering the awards since last year alone, a jump from 157 in 2015 to 215 in 2016.

Following the second day of tasting, guests were treated to a Long Table Dinner at Chez Hans. Set in a converted Victorian Gothic church, Chez Hans showcased the quality of Tipperary produce with a six-course tasting menu, that featured Crowes Farm pork, as well as deep fried brie and beetroot salad with black pudding and watercress courtesy of Cooleeney Farm, O’Donnell’s and Inch House. One of the key dishes was a fillet of Irish Piedmontese beef, with beef dripping fondant potato, made using last year’s Great Taste Award Supreme Champion winner, James Whelan Butchers beef dripping.

A FEAST FOR THE SENSES Tipperary Food Producers Network recently welcomed the Guild of Fine Food and a host of Irish and international judges for the Great Taste Awards with a series of special events. After the first day of tasting guests enjoyed a BBQ supper at Coolmore Stud featuring local products such as the famous James Whelan Butchers burgers and The Butcher’s Daughter sausages, corn tortillas

Hayfield Manor’s Father’s Day beer and burger; Tipperary Food Producers Network recently hosted the Great Taste Awards.

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AFTERNOON TEA – AND TAPAS The past year has seen a proliferation of hotels and restaurants introducing an Afternoon Tea service. On April 4th Mount Juliet Estate launched its new Spring Afternoon Tea designed by Head Chef Ken Harker of the estate’s Michelin-starred fine dining restaurant, The Lady Helen.

Guests can enjoy an extensive selection of homemade pastries, sandwiches and scones in the Manor House “Myself and the highly skilled chefs in our kitchen work tirelessly with quality producers every day to bring our guests the best of local Irish food,” he says. “The organic salmon served in our Afternoon Tea menu, for example, is locally smoked and supplied by Duncannon Smokehouse who have over 40 years of experience in serving hand crafted gourmet seafood from the south east.” There is a choice of 15 teas and coffees served to guests throughout the afternoon, including Jasmine Green Tea, Organic Darjeeling and traditional Irish Breakfast Tea. Tucked away at the end of the lane that houses the iconic Unicorn Restaurant, No.5 Vinoteca on Merrion Row is already a popular destination for its extensive cellar of Spanish wines, with a full bar offering a wide choice of beers, cocktails, mixed drinks and cavas. And now a new tapas menu adds to the offering. Classic dishes such as Tempura Calamari, Mixed Seafood Paella and Spicy Chorizo and Tomato Stew form the basis of a varied menu of 16 options, which also includes wild mushroom with truffle on grilled sourdough, and even a 35 day aged Irish fillet of beef with wild mushroom and pancetta truffle sauce for a truly indulgent plate!

BUFFALO BURGERS & BEER When tasked with the challenge to create a feast fit for Father’s Day on June 19th, Hayfield Manor’s hardest working Dad, Executive Head Chef Mark Staples, decided to recreate his own favourite blow-out dish - a local Toonsbridge Buffalo burger served with a chilled glass of Rebel Red beer. This combination will be priced at 20.00 and for each Buffalo burger and beer combo served, 10.00 will be donated to Men’s Cancer Alliance. Mark’s burger features Buffalo meat sourced from Toonsbridge Buffalo Farm in Macroom.

Buffalo meat is renowned for its nutritional value and is a healthy alternative to beef.

Rebel Red is an Irish Red Ale which is brewed by Franciscan Well Micro Brewery in Cork city and is on tap at Hayfield Manor.

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Partners in Food

PROFILE

AUTHENTICALLY

Indian & TRULY IRISH JAIPUR SET THE STANDARD FOR MODERN ETHNIC DINING WHEN IT CAME TO DUBLIN BACK IN 1999. ASHEESH DEWAN OF GREYSTONE’S AWARD-WINNING CHAKRA BY JAIPUR TALKS ABOUT THEIR BUSINESS MANTRA AND FOOD SOURCING APPROACH. Q: Chakra by Jaipur is one of Greystones most popular restaurants. To what do you attribute your popularity?

A: The popularity of any restaurant is down to their patrons voting with their feet. There is a great sense of ownership of the brand locally and our patrons are our greatest brand champions. A young diner of four with his family is as comfortable as a couple on their first dinner date. Our restaurants have been very well received in the suburbs because the connection with the community is very strong as our staff tend to see repeat customers on a regular basis.

Providing a consistent level of quality, accommodating changing needs, and an exceptional level of service also plays a significant part in our success.

Q: What is Chakra by Jaipur’s unique selling point?

A: Humility and honesty are key values in our business that we believe distinguish us from the rest. In the end it is the product that carries a business through. It is an exciting time for food in Ireland with a lot of new cuisines coming to our

project is exciting and will once again redefine the Indian dining experience in Ireland.

Asheesh Dewan of Chakra by Jaipur with Keelings Farm Fresh Managing Director Colm Bury.

shores. Our culinary mantra is adventurous and thought provoking. Classic dishes are reinterpreted without losing their authenticity. Our approach is to celebrate our glorious Irish produce as well as the hoary traditions of Indian cuisine. It is truly the best of both the worlds.

Q: What impact did your win in the Best World Cuisine Ireland category at the Irish Restaurant Awards have on the business?

A: Being recognised for the fantastic work that the team puts in gives everyone a great sense of achievement.

The ethnic market has really

exploded and the cuisine is more varied so the category is now wide open and we are competing with some very serious restaurants.

That motivates each team member to strive to do better.

And it definitely results in increased business for our brand.

Q: You operate Ananda in Dundrum, Jaipur Dalkey and Jaipur Malahide. Will you be opening more restaurants?

A: Jaipur will be back in the city centre in 2017. This new

Q: Are all of your ingredients locally sourced?

A: Our suppliers understand our expectations and help us to source the best produce available. Matthew from Keelings isn’t just a supplier. He is also a friend and someone who keeps the menus interesting. He ensures that the vegetarian offering is one of the best in the country. We are known for the quality of the lamb we serve. Gahan Meats has been supplying our local lamb, pork and poultry since 2003 and Kish Fish and Wrights of Marino are our fish and seafood suppliers. Our ethnic products come from World Wide Foods, a great Irish company that has been specialising in global food sourcing for the past 13 years.

They source produce from small suppliers that we find across the globe, particularly in India, and the product is brought to us through their fantastic supply chain.

Dublin: +353 (0)1 895 5301

Wexford: +353 (0)53 9147447

Email: catering@keelingsfarmfresh.ie

Cork: + 353 (0)21 4968088

Belfast: +44 2890324236

Web: www.keelings.com/corporate

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01/06/2016 16:51

Organics…

Naturally Good For Business Tel: 059-9143437 • info@villagedairy.ie • www.villagedairy.ie Trade Enquiries: Noel Barcoe

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White

Gold Organic dairy produce offers chefs purity and delicately nuanced flavours, along with a structure that gives a creamier, more silky, finish to dishes.

T

#INGREDIENT

he Village Dairy is the brainchild of Noel Barcoe, who has been involved in the dairy industry since his boyhood milk-round days. The Village Dairy was launched in March 2015 fulfilling Noel’s mission to meet the demands of customers while working closely with farmers and helping them to achieve a fair price for their organic milk.

A year on, The Village Dairy products can be found in hotels, restaurants and cafés all over the country. The company supplies the Michelin-starred kitchen of Aniar restaurant and craft coffee houses Coffeewerk & Press in Galway, The Fumbally café in Dublin, and Brooklodge Hotel in Wicklow. It is exclusively used to produce all of the ice cream for the eight Gino’s Gelato shops. These top end hospitality and food enterprises choose The Village Dairy’s organic range, sourced from just two farmers, Peter Young in Kildare and Bill George in Carlow, so they know exactly where their milk is coming from. They know that the superior quality of the milk ensures that their produce is the best it can be.

WHAT MAKES THE VILLAGE DAIRY DIFFERENT? • From farm gate to table within 24 hours of milking, making it the freshest milk you can get.

• Paying farmers a fair price, keeping their business sustainable and working for a better environment too.

• Working with suppliers to match demand and ensure consistent quality throughout the year.

• Organic milk is available in a 13.5 litre poly and organic cream in a 2 litre pack.

• The Village Dairy also produces goat’s milk along with buttermilk and fresh milk exclusively from Jersey cows.

For enquiries contact: Noel Barcoe on 059 9143437 or info@villagedairy.ie or see www.villagedairy.ie for more information

BEST FOR BARISTAS As the craft coffee revolution grows, the focus is now on the role that milk quality plays in a good latte or cappuccino. Baristas love the Village Dairy organic milk for the silky smooth foam it produces. The Village Dairy work closely with baristas to ensure that the milk meets their specifications for the perfect craft coffee.

MAY 2016 | HOTEL

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BETTER BUTTER Butter is reclaiming the culinary spotlight once more, and great milk makes great butter.

‘Virgin Butter’ made with The Village Dairy Organic cream is served at Aniar Restaurant in Galway. It is fresh butter made by churning cream but stopping before the buttermilk is fully separated. This produces a light creamy texture rather than a traditional solid washed butter with all the liquid removed.

CATERING REVIEW

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INTERIOR TRENDS

Interior DESIRE GLASS COCKTAIL JAR,

www.sweetpartyday.com

Holy Smoke

When Gareth Sullivan began working on the old listed building that was to become the latest addition to Cork city’s dining scene he sought only to enhance the charm of this unspoiled venue.

WOODEN CHOPPING BOARD,

www.houseology.com

Gareth Sullivan EXPOSED INDUSTRIAL LIGHT,

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WOODEN TABLE BOXES,

www.DaWanda.com

WOODEN HANDLE KNIFE SET,

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BLACK TILE EFFECT PANELS,

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The redesign of the building that was to become Holy Smoke restaurant centred around the image of a raw cutting board and carving knife that designer Gareth Sullivan was handed as part of his design brief. “The restaurant’s Managing Director Eddie Nicholson told me - ‘you have charcoal, the carving knife and the raw food ingredients so use this as your style guide’.

The 88-seater restaurant is housed within the Mardyke complex in the Woodford Bourne & Co warehouse building within the old wine cellars of the property. The space, an old listed building consisting of vaulted ceilings, brick walls and steal beams, had a stripped back appeal that Gareth felt needed to be enhanced rather than masked.

He introduced steel partitions alongside bare bulbed and amber lighting on extended red cables to contribute to the unprocessed atmosphere of the environment. Finally, he incorporated small details into these fixtures to make them keenly individualistic. “We designed hangers for the lights that are actually meat hooks and the cables for the lights are strung through them,” he explains.

PARIS INDUSTRIAL CAFE CHAIR,

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RED CONCRETE TILE,

www.gdaconcretesolutions.com

METAL STAG HOOK,

www.melodymaison.co.uk

SMALL WOODEN DINING TABLE,

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Style Tip

Try to enhance or upgrade the existing fabric to create a sense of place, but be brave with materials to emphasise the new interventions in the space.

01/06/2016 12:13

SUPPLY

LINE ESSENTIAL PRODUCT KNOWLEDGE

SEA DOG

A DARK & STORMY SUMMER

Think of summer drinks and your mind turns instantly to white wines and cocktails like mojitos. But Sea Dog Dark Jamaica Rum has always swam against the tide, so this summer Findlater Wine & Spirit Group is urging consumers to do the same by calling for Ireland’s No. 1 dark rum in a refreshing summer cocktail. Try the Sea Dog Dark & Stormy: simply fill a tall glass with ice and add Sea Dog, top with ginger beer, and garnish with a lime wedge.

Sea Dog Dark Jamaica Rum is distributed by Findlater Wine & Spirit Group. Visit www.findlaterws.ie

HOSHIZAKI

SUPERSIZED CUBES CREATE WOW FACTOR

MASI

Measuring a massive 48 x 48 x 58mm, supersized cubes produced

by Hoshizaki’s IM-65NE-LM machine make a dramatic statement in any drink served in any glass large enough to accommodate them. The cubes achieve an effect that can only be replicated by hand sawing or chiselling a block of ice. The IM-65NE-LM utilises a closed cell ice making system which means that after every new batch of ice the water reservoir will drain, rinse and then refill with fresh water. The IM-65NE-LM produces approximately 40kgs of ice per 24 hours and has a storage capacity of 26kgs.

Modello, the premium house wine range from famous Italian wine brand Masi, has undergone a packaging refresh this year that pays homage to the company’s Venetian roots. And joining the popular Modello Pinot Grigio will be a new red blend, Modello Refosco & Merlot, which will offer consumers the opportunity to experiment with the native Venetian Refosco grape blended with the worldfamous Merlot variety. Sourced from the historic Stra’ del Milione estate, Masi describes Modello as “a fruity and modern benchmark for Venetian wines today”.

Visit www.hoshizaki-europe.com for more details.

Masi is distributed by Findlater Wine & Spirit Group. See www.modello.it for more.

VENERABLE VENETIAN VINES

MAY 2016 | HOTEL

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CATERING REVIEW

35

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A QUICK CHAT

The Coburg is a true brasserie experience which has been inspired by the famous brasseries of Paris and London, with one menu served all day.

INGREDIENT: SHALLOT

I love shallots for their versatility and flavour profile – they have a sweet and mild, although pronounced, flavour, with a hint of garlic.

DMITRY STROYKOV

My personal favourite is ‘Fried Duck Egg’ from our brasserie dining menu and ‘Avocado Toast’ from our a la carte breakfast menu - a must try!

MEAL: SUNDAY ROAST

It has to be the Sunday roast and all the trimmings that go with it!

We work closely with high quality producers, including Sheridan’s Cheeses, Glenilen Farm, Silver Hill Farm, Gahan Meats and Bretzel’s Bakery, to source local produce.

WISHLIST ‘MOLTENI’ COOKING RANGE

Each stove is crafted and assembled according to the chef’s needs and preferences.

We took modern dining patterns into account when we were creating the menu - people may not want to eat a three course meal or be restricted by restaurant opening times.

36

HOTEL

Hotel & Catering Review chats to Head Chef Dmitry Stroykov about the menu at the Conrad Dublin Hotel’s stylish new brasserie, The Coburg.

INSPIRATION: NEVEN MAGUIRE

I really admire Neven Maguire’s creativity in the kitchen and his passion for working with local ingredients.

CATERING REVIEW | MAY 2016

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45 MAGAZINE TITLES ▲ 10 EVENTS ▲ 3.6 MILLION REACH

DID YOU KNOW

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You’ve almost certainly read our magazines or attended our events.

Our mission is to connect your brand with the largest audience in Ireland.

(01) 432 2200 ▲ info@ashvillemediagroup.com

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01/06/2016 12:40