Hotel & Catering Review - November 2015 by Ashville Media Group

NOVEMBER 2015

FIND OUT WHAT’S TRENDING FOR

MAGICAL MAKEOVER IN

WEST OF IRELAND RETREAT

2016

Capital A

Idea

GUARANTEEING GROWTH IN CITY & COUNTY

#TRENDING TRENDING LOVEDUBLIN | STYLE | FOOD HEROES

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Picasso at the Meadowlands Hotel, Tralee Picasso supplies the following to Meadowlands: • Picasso Pro Booking System

• Cloud Based Hosting Solution

• Full Report Package

• Appetite EPOS system

• Integration with phone system for room charges

• Cleaning Module

• Picasso Keycard system with room charges

• Exports to Microsoft Word, Excel and Outlook

• Conference Room Management • Integrated MIS Tools

• Journal System

Situated in beautiful private gardens, the Meadowlands Hotel is a stylish retreat on the Wild Atlantic Way and the perfect base to explore the Kingdom of Kerry. The Gaeltacht family run hotel offers comfort, culture and a friendly welcome for business and leisure guests, taking pride in creating a “home away from home” experience. The hotel uses Picasso as their Property Management System to optimise sales and administration in the hotel which consists of 58 guests rooms, a conference and banqueting centre, An Moínéar Restaurant & Johnny Frank’s Bar & Restaurant. In such a busy event hotel, Picasso creates the perfect tool for communication, planning, forecasting and reporting. Having all departments under one system is the key to the successful running of this four star hotel. Having recently installed the two-way interface between Picasso and the YP Intelligence Channel Manager System, Picasso is once again proving to be a vital tool in keeping the Meadowlands Hotel ahead of the competition in terms of technology advancements, customer service and guest experience. The Meadowlands Hotel has recently undergone a major hotel transformation with renovations to the guest rooms, restaurant, bar, lounge and reception areas to create a fresh new look by using brighter colours and lighting with a splash of colour. As a result, the Meadowlands is fashioned with a contemporary and stylish design while maintaining a traditional and cosy atmosphere. As part of the transformation, the hotel has been rebranded with a new logo, website and design to reflect its new image. Techotel updated their Picasso system to incorporate the new image and logo with ease.

Heather McIver Sales and Marketing Manager “The restaurant maintains its organization and communication through the use of Picasso’s table bookings, plans, and reports. The journal in Picasso stores individual menus making printing easy on the day.”

Save Time Every Day The Easy Way! Unit 5 Moyvalley Business Park, Ballina, Co. Mayo • Tel: (+353) 96 22907 • E: info@techotel.ie 237051_1C_AKTECHOTEL_AMA_H&C.indd 1

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NOVEMBER 2015

FIND OUT WHAT’S TRENDING FOR

Go to issuu.com/ ashvillemedia for the online edition

NOVEMBER 2015

MAGICAL MAKEOVER IN

WEST OF IRELAND RETREAT

2016

A Capital

Idea

GUARANTEEING GROWTH IN CITY & COUNTY

#TRENDING TRENDING LOVEDUBLIN | STYLE | FOOD HEROES

Cover image by: Fáilte Ireland

CONTENTS IN THIS ISSUE

No Room at the Inn - Supply Shortage Becomes a Crisis

21 22

COVER STORY

Business Matters

#StyleTrends: Hotel’s Standalone Bistro & Bar Appeals to New Audiences

Review & Outlook

Technology, Personalisation & Authenticity Trending for 2016

24 BREATHING NEW LIFE INTO THE OLD TOWN

Dublin is linked to a boozy party image so the logo was developed to move the perception away from that and to cover the sea, the mountains and the city, as well as Dublin’s impressive literary heritage.”

GET

#INGREDIENT

Fraiche W Yoghurt and crème fraiche have the unique ability to both highlight and amalgamate flavours across sweet and savoury cuisine.

ith our lush pastures, fertile soil and grass-fed herds, Ireland is well suited to organic dairy farming. An increasing number of farms across the country are making good use of what nature provides and are producing milk in the most sustainable way possible. Much of that organic milk arrives at the award-winning, family-owned organic dairy, Glenisk, just outside Tullamore in Co Offaly. Here, it is transformed into organic yogurt and crème fraiche, before finding its way into restaurants, hotels and homes across the country. Yogurt, traditionally seen as a breakfast choice, has experienced a renaissance in recent years as a key ingredient in both the indulgent and health conscious dishes. Glenisk crème fraiche balances cream with cultures to create a nuanced flavour that elevates both savoury and sweet dishes. In an age where many establishments are now committed to publishing calorie counts on menus, yogurt can offer a useful way to reduce the overall calorie count of a dish. BREAKFAST & BRUNCH Yogurt is the ideal accompaniment to fresh fruit, granola or fruit compote; an indulgent topping for porridge, along with maple syrup and chopped nuts; a silky accompaniment to a stack of fluffy pancakes or a base for fruit smoothies. Steep rolled oats and grated apple overnight in yoghut to create a healthy Bircher museli. CANAPÉS/STARTER/ LUNCH Greek yogurt, combined with chili, avocado or herbs, becomes a great topping for flatbreads or a creamy dip perfect for crudités or bread sticks. A dollop of yogurt or crème fraiche adds a creamy yet healthy luxury to soup. Use to make tasty and healthy salad dressings in place of oil or mayonnaise. DINNER Try lamb shanks with a tangy yogurt tzatziki, made with fresh mint. A yogurt-based tartar sauce is excellent with salmon and other fish. Top your hot curry off with a spoon of cooling natural yogurt. Rich and tenderising, yogurt is the ideal component for any overnight marinades.

For further information, contact Martina O’Reilly or Jaimie Ronan Tel: 01-4977524 Trade enquiries: jaimie@glenisk.com www.glenisk.com

CATERING REVIEW

REGULARS

NEWS

KEY TO THE DOOR

ON THE

MOVE

SUPPLY LINE

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#Ingredient: Yoghurt - a key ingredient in indulgent and healthconscious dishes

Orla Carroll, Director of Strategic Development, Fáilte Ireland

GM Patrick O’Flaherty talks redecoration and renovation in the heart of Connemara

DESSERT Greek Yogurt or Crème Fraiche are excellent desert alternative to cream. Serve with a warm brownie, with a fruit crumble, or use to make a healthier Eton Mess. Create yogurtbased desserts with toppings such as chopped nuts, fresh fruits or sweet sauces.

NOVEMBER 2015 | HOTEL

Interview

Food Heroes Making Ireland the Ultimate Food Tourism Destination

A Quick Chat With

Nicholas Woolard Head Chef at The Gibson Hotel

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

Ashville Media, Old Stone Building, Blackhall Green, Dublin 7. Tel: (01) 432 2200 ISSN: 0332-4400

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2015. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

Editor’s

VIEW R

ecent reports that property developer Johnny Ronan is to build four new hotels in Dublin is a beacon of hope for the property supply line in the Dublin hotel market. The announcement from the Ronan Group came only a couple of days after a report by property agents Jones Lang Lasalle ( JLL) warned that Dublin needs as many as 3,000 new hotel rooms or it will continue to lose out on attracting international events to the city. As I mentioned in the last issue, the shortage of hotel beds in Dublin means that the industry is in danger of returning to the poor value for money rating that was the hallmark of Irish hospitality pre-recession. The JLL report has warned that Dublin hotel prices will continue to rise if availability remains an issue. The average price of a room is now 127, an increase of nearly a fifth in just one year. In addition, the sterling efforts of Tourism Ireland and Fáilte Ireland, as well as Bord Bia and other organisations, to promote Ireland as a food tourism destination may have sustained a major blow as it became apparent that delegates at the Web Summit in October were being significantly overcharged for food at the event. And, like last year, there were complaints about hotel rates. The CEOs of Fáilte Ireland and Tourism Ireland have been warning hoteliers and food service providers on the pages of Hotel & Catering Review and elsewhere about over pricing the tourism product. That was a major factor in the problems that the industry experienced prior to the recession and, like the banking and property development industries, it looks like we might be in danger of making the same mistakes all over again. It is great that Fáilte Ireland’s Dublin Convention Bureau recently confirmed two more international conferences for Dublin, contributing approximately 7.7m to the economy. But it will become increasingly difficult to secure this type of investment if we get a name for fleecing potential business travellers and tourists when it comes to accommodation and food.

@HC_Review

HOTEL

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

Maev Martin www.hotelandcateringreview.ie

Editor: Maev Martin

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

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

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3 AA ROSETTE AWARD FOR

CATALINA RESTAURANT The Catalina Restaurant at the five-star Lough Erne Resort in Co Fermanagh, Northern Ireland, was awarded a 3 AA Rosette Award at the annual AA Hospitality Awards on October 5th. Guests at the awards, which were held at the Grosvenor House Hotel in London, enjoyed a meal created by Cornwall-based chef Nathan Outlaw, himself a 4 AA Rosette winner and the AA’s current Chef’s Chef, an award voted for by his fellow AA Rosette chefs. Only around 10% of the restaurants or hotels within the AA Restaurant Guide have three Rosettes and above.

NEWS TV CHEF SPICES UP

SODEXO SALON

Sodexo catering consultant, chef Derry Clarke was one of the judges at the Sodexo Salon Culinaire, the annual culinary competition run by Sodexo Ireland for its 2,000 staff working in 200 site locations throughout Ireland. The Salon is open to chef and non-chef employees all vying to win a gold, silver or bronze medal in culinary excellence in over 18 classes. “The standard is always high and I found the culinary skill shown in the numerous baking and deli food categories, which are open to chef and non-chef employees, to be particularly excellent this year,” he said. David Fountain, Head Chef for Sodexo at PayPal in Dundalk, Co Louth, won his first gold medal and is the 2015 Chef of the Year for Sodexo Ireland. Regina Flavin, Business Manager at EMC Citygate in Mahon, Cork city, won her first Best in Show accolade for her entry in the Filled Gateau/Sponge class. For the Chef of the Year competition, David Fountain and the other contestants had to prepare, cook and present a three course meal against the clock. David will now represent Ireland in the Grand Final at Hotelympia in March 2016 where he will face the winning Sodexo chefs from England, Scotland and Wales.

David Fountain, Head Chef at PayPal Dundalk, is Sodexo Ireland’s 2015 Chef of the Year.

CLARION CELEBRATES ITS WINNING STREAK

President of Network Ireland, Olwen Dawe, Employee Award Winner Louise McClean, Sales and Marketing Director, Clarion Hotel Liffey Valley, Dublin, and awards judge Louise Glennon, Leadership Officer at the National Women’s Council of Ireland.

Louise McClean, Director of Sales and Marketing at The Clarion Hotel, Dublin, Liffey Valley, was recently awarded Business Woman of the Year in the Employee Category at the Network Ireland Awards, which are sponsored by AIB. The award follows the hotel’s victory in the Keelings Farm Fresh Gold Medal Awards, organised by Hotel & Catering Review, where they scooped the Ireland’s Premium Value Hotel award. The judging panel included AIB’s Regional Director, Catherine Moroney, the Women’s Council of Ireland’s Louise Glennon, and Enterprise Ireland’s Sarita Johnston.

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BUSINESS EXCELLENCE ACCREDITATION

FOR KILKENNY HOTEL Kilkenny’s Pembroke Hotel is celebrating becoming the south east’s only hotel to be awarded the European Business Excellence Accreditation from the European Foundation for Quality Management. One of Europe’s most rigorous measurements of excellence in business performance, the Pembroke Hotel received the EFQM 4 Star Excellence Award in its first application for accreditation. The awards ceremony in the Crown Plaza Hotel, Dublin recognised the achievements of Ireland’s best-managed organisations, with just 29 organisations throughout Ireland receiving the highly regarded recognition for excellence.

DUBLIN AMONG

LONELY PLANET’S

TOP CITY PICKS

Lonely Planet’s Best in Travel 2016 has named Dublin as one of the top cities in the world for travellers in 2016. Dublin features third on the list of top cities, coming in ahead of George Town in Malaysia, Rotterdam in the Netherlands, and Mumbai in India. Kotor in Montenegro took the top spot on the top 10 cities list followed by Quito in Ecuador. Lonely Planet’s Best in Travel 2016 is a collection of the world’s hottest trends, destinations, and experiences for the year ahead, which highlights the top 10 countries, cities and regions to visit in 2016.

The Pembroke Hotel’s General Manager Paul Broderick and Deputy General Manager Lucie Dowling celebrating becoming the south east’s only hotel to be awarded European Business Excellence Accreditation.

MORE PRICE FLEXIBILITY FOR HOTELS FOLLOWING BOOKING.COM RULING

HOTEL

The Competition and Consumer Protection Commission has secured commitments from Booking.com, which will allow accommodation providers in Ireland to offer cheaper rates through different online travel agents. They will also be able to offer more competitive rates to consumers who contact them directly. Following an investigation, the Commission concluded that some aspects of the arrangements that Booking.com had with Irish hotels restricted price competition and risked infringing Irish and EU competition law. Booking.com offered a ‘Best Price Guarantee,’ whereby it guaranteed to match lower rates for the same room found elsewhere. This was underpinned by a ‘Price Parity’ agreement which prevented hotels hosted by Booking.com on its site from offering lower prices via other online travel agents, other marketing channels or directly to consumers. Thus the ‘Best Price Guarantee’ meant that the lowest price available to consumers was based, not on open competition across different channels, but on an underlying agreement not to undercut the Booking.com price. Following the Commission’s intervention, hotels in Ireland are now free to enter into alternative pricing arrangements with different OTAs, thereby facilitating price competition. The commitments which the Commission has secured apply to the relevant terms and conditions between Booking.com and hotels in Ireland for the next five years.

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RYANAIR NAMED

COMPANY BLOG

OF THE YEAR

THE WEST NEEDS

€125M INVESTMENT The Irish Tourist Industry Confederation (ITIC) launched a report on November 10th called ‘Tourism in the West: An Engine for Growth & Jobs’ which calls on government to commit capital investment to the West of 125m over the next five years. ITIC’s report states that tourism is annually worth 2.6bn to western coastal counties, providing 100,000 jobs. An estimated 12.7 million bed nights were spent by overseas visitors to the west in 2014. “Although volume of business and market share has increased in recent times there is still much that needs to be addressed to help tourism realise its full potential for the west of Ireland,” says ITIC Chairman Paul Gallagher. “The tourism industry in the West is competitively disadvantaged in terms of transport, communication and utilities.” ITIC Chief Executive Eoghan O’Mara Walsh points out that Ireland is currently benefiting from unusual circumstances created by a weak euro against the dollar and sterling, as well as a significant drop in oil prices. “These benign trading circumstances cannot be relied on to continue indefinitely and the case for increased marketing and capital investment in tourism is compelling,” he says.

Ryanair won the Best Company Travel Blog and the overall Company Blog of the Year award at The Blog Awards Ireland on October 22. The awards, which were held at the Tivoli Theatre in Dublin, honoured 37 blogs across a wide range of categories, including the Ferrycarrig Hotel, which was named Best Blog Post Company for their Greenhill Fruit Farm post. 4,000 nominations were received, with 1,400 entries across 18 categories going forward to the judging. A public vote was introduced to the 2015 awards and over 70,000 votes were cast. For a full list of winners, visit blogawardsireland.com.

MAJOR GROWTH FORECAST FOR ‘FAST CASUAL’ MARKET The ‘Fast Casual’ channel in Ireland is forecast to grow at three times the rate of overall market growth. “Fast Casual” is the term used to describe outlets that provide quick service and counter service, but with higher price points, more innovative offerings, and an enhanced overall eating experience compared to traditional fast food. Examples include Rockets by Eddie Rockets, Tolteca Mexican restaurants and Five Guys ‘Better Burgers’. According to the Quick Service and Food-to-Go Insight report, published by Bord Bia, the foodservice market is currently valued at 6.37bn compared to 6.13bn in 2014, and is forecast to reach 6.9bn by 2018. NOVEMBER 2015 | HOTEL

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FOOD & BEV

LIVE 2016 Food & Bev Live will take place on February 16th and 17th 2016 in Citywest Event Centre. Organised by the Irish Food Service Association, Food & Bev Live will host the National Barista Championships, organised by the Irish Chapter of the Speciality Coffee Association of Ireland, SCAE Ireland, The Irish Cocktail Championships, organised by the Bartenders Association of Ireland, the Chef Ireland Culinary Competitions, and the Contract Caterers Competition organised by the Panel of Chefs of Ireland. The Chef Ireland Culinary Competitions will run over the duration of the two-day event and the winning chefs will represent Ireland on the national culinary team for the Culinary World Cup in June 2017. The National Barista Championships will culminate at Food & Bev Live 2016 and the National Champion will represent Ireland in the World Barista Championships in Dublin at the World of Coffee event in June 2016. The winner of the Irish Cocktail Championships will compete in the World Cocktail Championships in Tokyo next year.

THE MALTON WINS

READERS’ CHOICE AWARD The Malton Killarney has been honoured with one of the most prestigious awards in the travel industry. The readers of Condé Nast Traveller magazine voted for The Malton in the magazine’s Readers’ Choice Awards where the hotel was awarded ninth place in the Top 10 Hotels in Ireland category. This is the first time that the hotel has made the Readers’ Choice Awards. The third generation of the Scally family are now at the helm of the family’s businesses which include The Malton, the five star Hayfield Manor in Cork, and the four star boutique hotel, Killarney Royal. In February 2016, The Malton Killarney will reopen its doors with a completed bedroom refurbishment and a new look to the hotel’s Victorian grand foyer.

NEW ALLERGEN TOOL FOR FOOD BUSINESSES

(l-r): Dr. Pamela Byrne, Chief Exective, FSAI and Prof. Mary Flynn, Chief Specialist Public Health Nutrition, FSAI.

HOTEL

A new online and mobile-compatible tool has been developed by the Food Safety Authority of Ireland (FSAI) to help food businesses comply with their legal requirements to display allergen information on food so that consumers can make more informed choices about the food they purchase. 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. This means that when ingredients change, food businesses simply update the information in MenuCal and every recipe that uses the ingredients will update automatically. The tool is an additional application as part of the FSAI’s MenuCal calorie calculator, which is available free-of-charge.

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SHANNON COLLEGE MERGES WITH NUI GALWAY

(l-r): Minister for Education and Skills Jan O Sullivan TD, President of NUI Galway, Dr Jim Browne and Head of Shannon College, Dr Phillip Smyth with students Neil Xiang Yiu Yu and Alina Sile.

The Minister for Education and Skills, Jan O’Sullivan, marked the official incorporation of Shannon College of Hotel Management into NUI Galway on November 9th. The merger is the first of its kind in Ireland. As part of the College of Business, Public Policy and Law at NUI Galway, all academic and administrative systems have been aligned across what has become the same institution in two locations. The integration will mean that, for the first time, an Irish university will have a school devoted to the tourism sector. Already NUI Galway and Shannon College have, together, secured research funding from Fáilte Ireland to examine the economic impact of the Wild Atlantic Way.

GORDON RAMSAY CHEF JUDGES

EURO-TOQUES COMPETITION The five finalists in the Euro-Toques Young Chef Competition were announced last month at a special lunchtime event at Söder & Ko in Dublin. They are: John Fitzmaurice, aged 26, Head Chef at Moloughney’s, Clontarf, Dublin 3 (John’s mentor is Liam Moloughney); Ruth Lappin, aged 22, Chef de Partie at Restaurant Patrick Guilband, Dublin 2 (Ruth’s mentor is Head Chef Kieran Glennon); Conor Halpenny, aged 20, Chef de Partie, Tankardstown House, Brabazon Restaurant, Co Meath (Conor’s mentor is Head Chef Robbie Krawczyk); Robert Browne, aged 21, a medical student in National University of Ireland, Galway, who is being mentored by Enda McEvoy, Chef-Patron, Loam Restaurant in Galway; and Roseanne Meehan, aged 24, Junior Sous Chef, Knockranny House Hotel. Roseanne’s mentor is Head Chef Seamus Commons. The prize includes an all expenses paid stage at Gordon Ramsay’s flagship restaurant, Restaurant Gordon Ramsey. Northern Irish chef Clare Smyth, who is Chef Patron at Restaurant Gordon Ramsay, will be the special guest judge for the 2015 final. Euro-Toques Ireland’s challenge for the chefs runs over three months and culminates on November 29th, when the finalists will undertake a culinary skills test in Cooks Academy, followed by prepping and serving food for guests at a gala banquet at the Shelbourne Hotel, where the winner will be announced.

(l-r): Ruth Lappin, Robert Browne, John Fitzmaurice, Conor Halpenny and Roseanne Meehan.

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DOOR

KEY TO THE DOOR

KEY TO THE

Openings, Closures, Refurbs and Acquisitions

ARAMARK MAKES OFFER FOR AVOCA Aramark and Avoca have agreed to sales terms. The deal, which is believed to be worth in excess of 60m, will be subject to the approval of the Competition and Consumer Protection Commission. Avoca operates 11 destinations across the island of Ireland, including cafés, food halls and destination stores. The group also operates the Avoca@ Home catering company. If the deal is approved, Avoca will be a separate business unit within Aramark’s Irish operations and the Pratt family will remain involved in the company. Simon Pratt, Managing Director of Avoca, will remain in his current position and will join the senior management team for Aramark’s operations in Ireland.

FOUR NEW HOTELS FOR DUBLIN Property developer Johnny Ronan is planning to build four new hotels in Dublin, including a 70-bed boutique hotel in the Bewley’s Building on Dublin’s Grafton Street and a 167-bed four star hotel called Aquavetro, which will be situated in a 22-storey waterfront tower that Ronan Group Real Estate is currently developing adjacent to Tara Street Dart station. The third big development is The Enniskerry Park Hotel, a 200-bed hotel on a 4.5 acre site in Enniskerry, neighbouring the former Ritz-Carlton Hotel, a prior Ronan Group development that has subsequently been named The Powerscourt Hotel by its current owners. The Ronan Group is also planning a hotel on a site in Delgany in Co Wicklow. The developments are scheduled for completion in 2017 and 2018.

HOTEL

John Brennan, CEO, Amaris Hospitality.

JURYS INN TO ADD EIGHT HOTELS Jurys Inn Hotel Group is to add eight new hotels to its offering, bringing its total number of hotels across Ireland, the UK and the Czech Republic to 36. The new hotels will be located in Cardiff, Cheltenham, Scottish cities Inverness and Aberdeen, Middlesbrough, Oxford, and Hinckley, and there will be an airport hotel at East Midlands. The eight hotels previously formed part of leading UK brand, The Hotel Collection, and will be rebranded to Jurys Inn by the end of November. The eight new hotels will undergo extensive refurbishment over the coming months to include a complete redesign of all bedrooms, lobby, bar and restaurant areas. Hotels will be revamped to include all day Costa Coffee bars and upgraded meeting room facilities, and all bedrooms will be fitted with the new Jurys Inn custom-designed ‘Dream’ bed. Jurys Inn is a member of Amaris Hospitality, which comprises 89 hotel properties from four portfolios trading under leading brands, including Jurys Inn, DoubleTree by Hilton, Hilton Garden Inn, Mercure and MGallery.

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Commercial

PROFILE

DINKY DEVICE TRANSFORMS

Irish Wine Lists THE CORAVIN WINE ACCESS SYSTEM, WHICH ALLOWS USERS TO POUR AND ENJOY WINE FROM THEIR FAVOURITE BOTTLES WITHOUT PULLING THE CORK, HAS BEEN GREETED ENTHUSIASTICALLY BY THE TRADE SINCE IT WAS LAUNCHED IN IRELAND IN FEBRUARY.

oravin is distributed in Ireland by Findlater Wine & Spirit Group, the supplier of choice for wines and spirits to both the on- and off-trade. The addition of this groundbreaking device to Findlater’s portfolio further underscores the company’s commitment to add value to the Irish trade, and further places Findlater at the cutting edge of innovation and wine service in this country. Coravin is now used extensively in a wide range of outlets nationwide, from cafés and bistros to hotels, as well as in Michelin-starred restaurants.”Every time I use Coravin in the restaurant, I get a thrill - I know that someone is having an exceptional glass of wine,” says Ed Joliffe, Sommelier at Chapter One, who has witnessed the device revolutionise the wine list in what is regarded as one of Dublin’s most iconic restaurants. “I love using it at the table, it’s a piece of theatre and a real talking point. Customers are understandably sceptical until they see Coravin in use and taste the wines we are accessing. This is without doubt the greatest development in wine service I’ve ever seen.”

INCREASED CHOICE With Coravin, restaurants and wine bars can offer a much broader selection of fine wines by the glass. They can offer customers single serves from their finest bottles and one-offs without fear of waste and, of course, this encourages guests to try iconic wines they might not have tried otherwise. Thanks to Coravin, it is now possible, for example, for a customer to enjoy a single glass of Penfolds Grange with wagyu beef or a glass of Ornellaia with ossobuco and, likewise, the option is now available for a measure of Premier Cru Sauternes to be offered at the end of a meal, with full certainty that the wine is at no risk as the cork has not been pulled.

INCREASED MARGINS Being in a position to offer a wide range of wines by the glass means that restaurants and wine bars have greater opportunities for increased spend and higher margins - without any spoilage or downside, the traditional costs associated with offering wines by the glass are eliminated and savings are passed on to the outlet directly. And by removing the need to commit to a full bottle, Coravin allows each guest to experiment with a number of wines over an evening. Finally, given the wider range of wines available by the glass, consumers will be enticed to trade up on each order, further opening up the potential for margin gains for the outlet. With a Coravin it’s truly a win-win for both the customer and the trade.

Coravin is exclusively distributed in the Republic of Ireland by Findlater Wine & Spirit Group. Contact your local Sales Representative for more details. Units can also be ordered online @ www.coravin.ie.

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COVER STORY

Future Proofing

THE CAPITAL

Against Competitors

There is more than a touch of déjà vu about my interview with Orla Carroll, Director of Strategic Development with Fáilte Ireland. This time last year I spoke to Fáilte Ireland’s Chairman Michael Cawley following his recent appointment.

HOTEL

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COVER STORY

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COVER STORY

told me about the agency’s plans to roll out a new marketing strategy to promote Dublin and he called for price restraint in the industry as negative reports appeared in the national media about hotel charges during the Web Summit. Fast forward to November 2015 and the new brand and marketing strategy, ‘Dublin – a Breath of Fresh Air’, is well underway but the same negative reports on the Web Summit have appeared in the national media. Most of the criticism relates, as it did last year, to hotel prices and the pricing of the food offering in the RDS. This prompts me to ask how the new brand and marketing campaign for Dublin can impact positively on what is happening in the market if operators on the ground continue to let Ireland down by trying to gouge tourists and overseas conference delegates on pricing? Orla tells me that controversy over hotel and food prices at the Web Summit hasn’t had any negative effect on the recent launch of the new brand. “The Web Summit has been a great success,” she says. “People love coming to the city because it is a compact and charming destination. Dublin is open for business and has proven that it can host major events so there is no issue on that front. Of course, there is a shortage of bedrooms in the city and there are issues around transport infrastructure but those issues, while they are crucial to the success of our new brand, are separate to what this campaign is about.” MORE THAN JUST A PARTY CITY ‘Dublin – a Breath of Fresh Air’ is the first dedicated marketing campaign for Dublin. “The city was always marketed as part of an Ireland message,” she says. “Dublin benefits Ireland hugely but Dublin itself has never been promoted and this is reflected in the extensive research that was carried out among overseas visitors by the Grow Dublin Tourism Alliance (GDTA), which revealed that overseas visitors weren’t sure what Dublin stood for. As well as playing a big role in the national brand, most European cities have a city brand as well so we decided to develop the brand and a communications strategy to promote it. We are trying to future proof Dublin. You could take the view that Dublin is doing well and we don’t need to do anything, but could the industry survive another major recession? You can’t build a brand on a current favourable exchange rate.” The campaign seeks to reposition Dublin from a city that is defined mainly as a party city to a ‘must visit’ destination with an evolving breadth and depth of stimulating experiences to see and do. “The GDTA developed a proposition based on research that showed that Dublin was regarded as ‘dusty’ and ‘old fashioned’,” says Orla. “However, that wasn’t how Dubliners saw the city so we had to look at how Dublin could differentiate itself from its competitors. Yes, Dublin is a vibrant city but it also has the mountains, the sea and the countryside close by, and that gives Dublin an extra dimension. This was a side that visitors were not aware of so the idea was to develop a brand that would bring that to life. Dublin is linked to a boozy party image so the logo was developed to

HOTEL

Pictured at the ‘Dublin - A Breath of Fresh Air’ launch are (l-r): Michael Carey, Chairman, Grow Dublin Tourism Alliance, Paschal Donohoe, Minister for Transport, Tourism and Sport, and Orla Carroll, Failte Ireland, with Sophie Knap, aged nine, and Eadaoin McCorry, aged seven.

move the perception away from that and to cover the sea, the mountains and the city, as well as Dublin’s impressive literary heritage. The ‘Dublin – a Breath of Fresh Air’ campaign is currently targeting the UK, German and French markets and the early feedback is positive. We are seeing increased visits to our website and there has been massive interaction with the video we have developed. However, there is a long road ahead because we won’t change perceptions overnight. Also, this is about everyone embracing the brand – it is about tourism businesses having it on their websites and menus - and Dubliners getting behind it. People who live here need to be proud of their city. You never hear Cork people slagging Cork, but Dubliners are often the first to do that! We need to speak more highly of our city.” COLLABORATION & FUNDING While the ‘Dublin – A Breath of Fresh Air’ campaign is being led by Fáilte Ireland, it involves a number of other stakeholders. “The whole process has been very collaborative, from local authorites to trade associations and individual tourism and hospitality businesses,” says Orla. “This initiative, which was launched in Croke Park on October 16th, follows many months of work and consultation, coordinated by the GDTA, between all the key players in the tourism industry in Dublin,” says Orla. The GDTA was established by Fáilte Ireland to develop the plan set out in Destination Dublin – a Collective Strategy for Growth to

CHARACTERISTICS OF OVERSEAS HOLIDAYMAKERS TO

77%

found value for money good / very good

90%

rated Dublin’s friendliness as very good

67% 40% stay in hotels

travel as a couple

97%

rated sense of safety & security as good / very good

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COVER STORY

#Love Dublin

83.7k followers

63.4k followers

15k followers

YOU COULD TAKE THE VIEW THAT DUBLIN IS DOING WELL AND WE DON’T NEED TO DO ANYTHING, BUT COULD THE INDUSTRY SURVIVE ANOTHER MAJOR RECESSION? YOU CAN’T BUILD A BRAND ON A CURRENT FAVOURABLE EXCHANGE RATE. 2020, which was published in early 2014 and which recommended that a new brand and marketing campaign be developed for Dublin. The new campaign is being financed through a joint public/private marketing fund. Of the 1m committed to the first phase, Fáilte Ireland is providing 450,000, the four local authorities in Dublin city and county are contributing 300,000, the IHF is providing 150,000, and the balance is being provided by other private sector operators, including Brown Thomas, the Guinness Storehouse, Irish Distillers, the Restaurants Association of Ireland, the Licensed Vintners Association, The Dublin Airport Authority, Dublin Chamber of Commerce, Dublintown (the Dublin City Business Improvement District), the Dublin City Business Association, Irish Ferries, Epic Ireland, Retail Excellence Ireland, and Croke Park. “130,000 came from tourism businesses and each contributed 10,000,” says Orla. “The plan is that this funding will continue into 2016 and 2017. We have a commitment from the local authorities

and from the IHF so we need to look at either increasing the number of funders from the private sector or increasing the amount that existing funders contribute. We haven’t decided which way to go yet. We need to review the campaign and then develop a strategy for 2016 depending on the budget available but I would definitely envisage a phase in 2016. Whether it is over one or two quarters will be decided by the GDTA.” ACCOMMODATION CRISIS, TRANSPORT DEFICITS While addressing the city’s infrastructural and transport deficits or, indeed, its current shortage of hotel bedrooms, is not within the remit of this marketing campaign, the GDTA has developed a sub group that includes representatives from the National Transport Authority. “We are working with them on how we can make the city easier to navigate, such as developing a visitor leap card, and for 2016 we are doing an audit of key tourist routes – from the airport to the city, from the city to coastal

attractions – to see how easy is it for a visitor to navigate around and what we need to do to make it easier. It could be about introducing digital innovations or simply installing maps in specific locations.” Similar to the Jones Lang LaSalle estimates, Fáilte Ireland believes that between 3,000 and 5,000 new hotel rooms are needed in the short to medium term to cater for the growth that is being anticipated. “We did a study over the last couple of months that looks at the growth targets that have been set for the city, the accommodation that is there, and the new builds or extensions that are in the pipeline, to try and understand the shortfalls and what we can do,” says Orla. “We hope to have that report and its recommendations published in late November or early December. However, the industry needs to work with developers because they need to realise that there is more of a market requirement for hotels than there is for office blocks, so it is also about communicating with the developer community to change their perception of Dublin.”

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ON THE MOVE

Move

On the

New Appointments, Promotions and Recruitment

ANDREW DRYSDALE

JASON CARRUTHERS

STEPHEN O’CONNOR

NEW POSITION GENERAL MANAGER

NEW POSITION MANAGING DIRECTOR

NEW POSITION DEPUTY MANAGER

EMPLOYER RADISSON BLU HOTEL & SPA, GALWAY

EMPLOYER AMARIS HOSPITALITY

EMPLOYER LIMERICK STRAND HOTEL

The Radisson Blu Hotel & Spa, Galway, has appointed Andrew Drysdale as General Manager. The Shannon native joins from Farnham Estate Golf & Spa Resort, Co Cavan, where he has worked as General Manager since 2012. Andrew has been working with Carlson Rezidor since 2002 when he took up his first assignment at the Radisson Blu Hotel and Spa Limerick. He has successfully progressed through the ranks with roles in the Radisson Blu Farnham Estate Cavan and Park Inn by Radisson Shannon. Andrew was also Assistant Manager at the Radisson Blu Hotel and Spa in Galway. He studied hotel management at the Galway Mayo Institute of Technology.

Amaris Hospitality has appointed Jason Carruthers as Managing Director of Jurys Inn. Jason will take up his role in early January 2016. Working with the Amaris Hospitality management team, and reporting to Amaris CEO John Brennan, he will oversee the implementation of a strategy aimed at growing the Jurys Inn business and brand. Jason was previously Chief Executive Officer of Andrew Brownsword Hotels, a collection of privately-owned hotels, including the ABode Hotels and Gidleigh Park. He was also Vice President Operations at Accor where he managed a portfolio of 24 Mercure Hotels and, prior to that, he held senior positions with Novotel and Shire Hotels.

The Limerick Strand Hotel has appointed Stephen O’Connor as Deputy Manager. A graduate of Hotel Management at GMIT (formerly Galway RTC), Stephen spent his formative training years in Switzerland with the Intercontinental Group and in Ireland with the renowned Kelly’s Resort Hotel in Rosslare. On graduation,Stephen took up a position as Hotel Manager at Delphi Mountain Resort before becoming General Manager at the Park Inn in Mulranny, Co Mayo. Four years later he was appointed General Manager at Ballykisteen Hotel & Golf Resort in Tipperary. In recent years, Stephen has worked for Atlantic Hospitality Services and BDL Ireland across a number of recession hit properties, ensuring they all ran smoothly and on budget.

HOTEL

CATERING REVIEW | NOVEMBER 2015

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ON THE MOVE

MAIRÉAD CULLEN

THOMAS DOYLE

NEW POSITION DIRECTOR OF SALES

NEW POSITION GENERAL MANAGER

EMPLOYER FITZPATRICK CASTLE HOTEL

EMPLOYER CLAYTON HOTEL CHISWICK

Mairéad Cullen has been appointed Director of Sales at the Fitzpatrick Castle Hotel. A graduate of Shannon College and NUI Galway, where she received an International Honours Diploma in Hotel Management together with an Honours Bachelor of Commerce Degree, Mairead emigrated to Dubai in 2010 to join the Jumeirah hotel group. She worked as Business Development Manager in the seven star Burj Al Arab before returning to Ireland in 2013 when she joined the Four Seasons Hotel as Catering & Conference Services Manager. She was then promoted to Group Sales Manager. Apart from the UAE, Mairead has also worked in Germany and the UK.

Thomas Doyle has been appointed General Manager of Clayton Hotel Chiswick. He joins the 227-bedroom hotel from Jurys Inn where he worked his way up to becoming General Manager of the company’s Islington property. A renovation project, which began in June 2014 and will be unveiled in February 2016, includes the addition of 104 bedrooms, a new bar and restaurant, a dedicated meeting and events area, as well as the Chiswick Ballroom, which seats up to 350 people. Clayton Hotel Chiswick, formerly the Chiswick Moran Hotel, was acquired by Dalata Hotel Group as part of the 452.3m purchase of nine hotels from Moran Bewley’s Hotel Group in February 2015. It was rebranded with the Clayton name in May.

MARCUS TREACY NEW POSITION DIRECTOR OF FOOD & BEVERAGE EMPLOYER THE SHELBOURNE HOTEL

Marcus Treacy is the new Director of Food & Beverage at The Shelbourne Hotel, where he will have a primary role in the operation of all F&B outlets, including the Lord Mayor’s Lounge and The Saddle Room Restaurant, as well as conference and banqueting. A native of Killarney, Marcus was brought up in the hotel business as his family operate hotels in the region. After completing his studies at Shannon College of Hotel Management, from which he graduated in 2011, Marcus worked at the President Wilson Hotel, a Starwood Luxury Collection property in Geneva. He was also Assistant Director of Food & Beverage at The Waldorf Astoria New York from 2011 to 2014.

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Commercial

PROFILE

CELEBRATING A

WINNING STREAK IN 2015 AS IT HELPS THE CORPORATE MEETINGS AND INCENTIVE TRAVEL SECTOR TO WIN UP TO 230M WORTH OF BUSINESS, FÁILTE IRELAND REFLECTS ON ANOTHER BUMPER YEAR FOR IRISH TOURISM FOLLOWING A SIZZLING SUMMER PERFORMANCE AND PRESTIGIOUS AWARDS FOR THE WILD ATLANTIC WAY BRAND.

RETURN VISITORS & EXCHANGE

RATE BOOST PERFORMANCE

ummer 2015 was a particularly successful season for most Irish tourism businesses, boosted in part by return visitors and favourable exchange rates, according to the findings of the latest Fáilte Ireland Tourism Barometer. Paid serviced accommodation providers recorded a very strong year so far, with a large proportion (78%) of respondents to the survey reporting growth. Hotels lead the way, with around four in five (79%) reporting an increase in business, followed by 69% of guesthouses. Even the B&B sector, which has faced challenges in recent years, is

showing very good signs of improvement, with 70% of operators saying that their business is up so far this year. Accommodation providers were not the only ones who enjoyed a buoyant summer. The majority (79%) of tourist attractions have also experienced a boost in visitor numbers so far this year, with the overseas markets even stronger - 85% registered growth in visitors from across the water. Similarly, there was a fair wind for two thirds (67%) of golf clubs, who reported an increase in their overall visitor numbers, and 58% of courses reported an increase in domestic visitors.

Restaurants also enjoyed a busy summer with 58% reporting an increase in business. Overseas markets have really boosted trade for restaurants, with 72% reporting more business from overseas tourists so far in 2015. Repeat visitors have been driving business this year and, as a result, repeat visitors retains its place as the most frequently mentioned (69%) positive factor this year. Returning business was cited, in particular, by large proportions of golf clubs (88%), caravan and camping operators (83%) and hotels (78%). In addition, most sectors also claim to be benefiting from the strength of the dollar and sterling against the euro, which has helped to drive visitor volumes from North America and Great Britain. The majority of paid serviced accommodation providers (68%) are expecting business to be up during the rest of the

year (compared to the same period in 2014), with hoteliers being particularly optimistic (73%). Fáilte Ireland takes the performance and future outlook ratings recorded by tourism businesses to establish its regular business sentiment index. On the basis of current sentiment within the sector, tourism operators are indicating a ‘feel-good’ factor at levels not seen since the Celtic Tiger era. Fáilte Ireland CEO Shaun Quinn points out that tourism this year has benefitted from the favourable currency rate. “But these aren’t steadfast and it will be important for tourism businesses to ensure they are not stranded if that tide goes out,” he says. “The visitor experience of value for money, especially given that repeat visitors are an important part of our customer base, will be crucial to providing for tourism growth which is ever-green rather than cyclical.”

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HOTEL

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Commercial

PROFILE

WILD ATLANTIC WAY ON THE CREST OF A WAVE

hree tourism businesses located along Ireland’s Wild Atlantic Way were deemed winners at the World Responsible Tourism Awards held at the World Travel Market, London in November 2015. Loop Head Tourism in Clare collected the gold award for ‘Best Cultural Heritage Attraction’ while Cnoc Suain in Galway scooped silver in the same category. Connemara Wild Escapes were also winners, picking up a silver award in the ‘Best for Engaging People and Culture’ category. The World Responsible Tourism Awards take place as part of World Responsible Tourism Day - the world’s biggest event for responsible tourism. Organised by founders Responsible Travel, in association with the International Centre for Responsible Tourism, the awards commend tourism initiatives that demonstrate that they are organised in a way that preserves, respects and benefits destinations and local people. They also encourage businesses to reduce their carbon footprint, making the local community a better place to live

as well as a better place for tourism. The Wild Atlantic Way continued its winning streak recently when its dedicated website, WildAtlanticWay.com, scooped two accolades at the eir Spider Awards 2015 in the Double Tree by Hilton, Dublin. Established in 1996, the eir Spider Awards are now in their 20th year, making them the longest standing and most prestigious internet awards in Ireland. WildAtlanticWay. com was awarded the top prize in the Best in Travel, Sport, Leisure and Tourism, and Digital Geography and Location Based Services categories. Since launching the website earlier this year, WildAtlanticWay.com has already counted 307,905 unique visits and 1.2 million page views from visitors at home (39%) and abroad (61%).

Members of the Fáilte Ireland team collecting the award at the Eir Spider Awards 2015 at the Double Tree by Hilton Hotel, Dublin.

Cillian Murphy, Chairman, Loop Head Tourism, with Fiona Monaghan, Head of Wild Atlantic Way, Fáilte Ireland, and Brian Coakley, ActiveME, Digital Media Provider and Project Manager, at the World Responsible Tourism Awards.

DOING THE BUSINESS FOR IRELAND

p to a230m in business was up for grabs at Meet in Ireland 2015 - a five-day programme bringing over 100 top international meeting planners face to face with Irish businesses to scope out future opportunities for corporate meetings and incentive travel. The main focus of Meet in Ireland 2015 was a business to business workshop which facilitated over 3,000 meetings between 100 members of the Irish business tourism trade and 111 international meeting and corporate event planners. These planners represented up to a230m worth of potential business tourism events that Ireland can pitch for, and included representatives from 12 countries, including the US and Canada, the UK, and Mainland Europe, as well as India. In addition to the main workshop event, buyers took part in an interactive ‘Meet the City’ treasure hunt and gala dinner in Christ Church Cathedral and a number of site visits were organised for the meeting planners, including at Dublin’s Convention Centre, The RDS, Aviva Stadium and the newly-opened Teeling Distillery. Speaking at the workshop, Head of Business Tourism, Fáilte Ireland, Miriam Kennedy said that business tourism is a highly competitive game, with a lucrative return. “That is why Fáilte Ireland is so committed to supporting Irish businesses to attract as many overseas visitors to our shores as possible.”

Pictured at Meet In Ireland 2015 at the Royal Hibernian Association in Dublin are Ciara Gallagher, Fáilte Ireland, Alan Gallagher, Mount Juliet Estate, French buyer Séveryne Compan, and Jenny Finegan, Fáilte Ireland.

In association with

HOTEL

CATERING REVIEW

BUSINESS MATTERS

SUPPLY SHORTAGE COULD BECOME

A CRISIS

IN 2016

Crowe Horwath and DTZ recently co-hosted business briefings in Dublin and Galway, which focused on the shortage of hotel room stock in the Dublin market.

he first briefing, which took place in the Royal College of Physicians, focused on the shortage of hotel room stock in the Dublin market. Michael Moran of Moran Hotel Group, who was a guest speaker on the day, outlined the groupâ&#x20AC;&#x2122;s history of re-development in both the bar and hotel business. The Moran Group entered the hotel market in 1996 with the purchase of the Red Cow Moran Hotel. This was followed by the acquisition of the Crown Moran Hotel in Chiswick and the subsequent acquisition of six of the Bewleys

Noel Creedon, iNua Partnership, with Aiden Murphy, Partner at Crowe Horwath, and Kirsty Rothwell, Director and Head of Hotel Solutions at DTZ Sherry FitzGerald at The House Hotel in Galway for the Crowe Horwarth/DTZ Hotel Market Outlook briefing.

HOTEL

hotels. After disposing of nine of their hotels, the Moran Group has re-engineered its balance sheet and is now expanding the room stock at Red Cow Moran by 104 rooms. They are also looking for other opportunities where value could be added to an existing site through expansion. The Bewleys disposal process has left the group in a strong balance sheet position and they are ready to re-invest in the hotel sector. Aiden Murphy, partner with Crowe Horwath, said that the high occupancy levels of over 80% currently being experienced in Dublin city are beginning to act as an obstacle to the achievement of the economic and tourism targets that have been set for Dublin. With occupancy at levels of over 80%, the only option available to hotels to drive revenue is to introduce room rate increases. Aiden Murphy emphasised the need for the supply of additional rooms in Dublin city to support the tourism growth strategies for the capital. The Dublin market absorbed 6,000 new rooms between 2003 and 2008 and he said that there is an urgent need to deliver 5,000 new rooms between now and 2020. Aiden also presented the results of a recent survey of purchasers of Irish hotels that was carried out by Crowe Horwath. This survey showed that over 75% of the new hotel owners plan to re-invest between 10% to 30% of the hotel purchase price in completing upgrade works at their hotel. Over 90% of the survey respondents also confirmed that they were interested in acquiring further hotels in Ireland within the next three years as they felt there was still value to be had in the hotel sector.

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BUSINESS MATTERS

Over 20m has been spent renovating and extending the Five AA Red Star K Club in Straffan, Co Kildare, which will celebrate its 25th birthday in 2016.

#Hotel Room Stock: The Numbers Occupancy levels over

80%

act as an obstacle to the economic & tourism targets set for Dublin

75%

of new hotel owners plan to re-invest

10%-30%

of the hotel purchase price to upgrade their hotel The Dublin market absorbed

6,000 new rooms between 2003 & 2008

432

additional rooms are scheduled to be introduced to the Dublin market within the next three years

Kirsty Rothwell of DTZ analysed the pipeline of hotel planning applications and noted that, while there were over 5,000 rooms in the pipeline, over 90% of these projects were either speculative or currently stalled. Only 432 additional rooms are actually currently scheduled to be introduced to the Dublin market within the next three years. It is more likely that additional bedroom supply will be predominately seen in the form of extensions to existing hotel properties as opposed to new builds. Kirsty also noted that purchasers of Dublin’s established hotels were more likely to be overseas buyers and that buyers The Red Cow Moran Hotel multimillion euro expansion will include 104 rooms in a new five-storey wing.

WITH OCCUPANCY AT LEVELS OF OVER 80%, THE ONLY OPTION AVAILABLE TO HOTELS TO DRIVE REVENUE IS TO INTRODUCE ROOM RATE INCREASES. are factoring in future profit improvement potential in their purchase prices. The second briefing was held in the House Hotel in Galway and Noel Creedon of iNua Hospitality joined Crowe Horwath and DTZ as a guest speaker. Noel spoke about his group’s ambition to continue to acquire regional hotels, in addition to the four hotels recently acquired for 32m. He discussed how the replacement costs of the group’s newly-purchased hotels would have been in excess of 100m so they represented an excellent asset investment. The iNua approach was to create a fund for investors who took a medium-term view of the market and who would recognise the potential return from buying an asset at a good price. This investment opportunity would be further complemented by the anticipation of future increases in turnover and profit levels from these hotels, as general market

conditions support an increase in demand and there is little risk of new builds introducing new competitive supply. In terms of the regional hotel market, Aiden Murphy noted that regional hotels had generated an average EBITDA per room of 7,900 in 2014 and it was not unusual for these hotels to transact at 10 times EBITDA – i.e. 80k per room. This approximate transaction value still represents excellent value for money when considering that the replacement costs for a regional hotel are likely to be closer to 180k when you factor in all acquisitions and start up costs. This analysis did, however, leave scope for both regional and Dublin-based hoteliers to consider potential expansions for hotels where occupancy levels were 70%. Aiden encouraged hoteliers to be forward looking and to considering adjoining properties that might facilitate rooms expansion.

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24/11/2015 15:40

INTERIOR TRENDS

Style Tip

By offering a food and drink experience that is separate from the hotel, the Hilton Dublin is creating an environment that will tempt people who might not traditionally consider a YELLOW CUSHION night out in a hotel bar.

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Interior DESIRE

Ronan Holohan, Managing Director of Millimetre Design, the company behind the new look Charlemont Bar & Bistro at the Hilton Dublin, talks about designing a standalone operation to appeal to new audiences.

Charlemont Bar & Bistro, Hilton Dublin LSA LULU COCKTAIL GLASSES

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While the Charlemont is part of Hilton Dublin, it can be accessed from street level and features a canal-facing outdoor terrace. “The bar and bistro were designed using materials such as rich stained oaks, dura stone and antique mirrors and colours, such as dark powder blues and warm beiges,” says Ronan Holohan. “The sophisticated look and feel gives a new edge to the front of the property. In the bar, we changed the overall function and flow of the space so the former Stil bar has been pushed back and extended, resulting in a more dramatic effect on the room. A mixture of low lounge and high bar-style seating means the bar can easily transition from morning through to late night. With Charlemont Bistro, we have combined comfy leather booths, as well as carpet flooring and wall panelling, with more standard dining options to create an inviting experience for individual and group diners. We love the finished look, which has been a real collaboration with General Manager Paul Flavin and his team. I think that Charlemont is definitely the kind of place you’d like to hang out - it just has that vibe about it.”

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NOVEMBER 2015 | HOTEL

CATERING REVIEW

REVIEW & OUTLOOK

WHAT’S TRENDING FOR

#Brand Ireland Headline product developments have provided an excellent platform for positioning ‘BRAND IRELAND’ on the world stage:

HBO’s Games of Thrones

Van Morrison’s 70th birthday concert on Cypress Avenue

Titanic Exhibition, Belfast

The Wild Atlantic Way

HOTEL

David Collins, Co-Founder/Chief Operating Officer at Great National Hotels and Resorts, reviews Ireland’s tourism performance for 2015 and believes that the industry’s optimism should remain cautious as we approach 2016.

2015

has been a watershed year for Irish tourism. This is despite a series of factors that could have ‘conspired’ against it, including a gloomy summer weather-wise, the distraction of the Rugby World Cup, significant geo-political uncertainty caused by the ongoing migrant crises in Europe, continuing international tensions in the Middle and Far East, and the economic slow-down in China. At the beginning of the year Tourism Ireland was projecting nearly 7.7 million international visitors (a six per cent increase on 2014)- and 4bn in revenues, exceeding 2007’s record peak performance. Encouragingly, Tourism Ireland’s most recent figures indicate that almost 6.65 million people arrived during the January to September period, which is an increase of +12% or 737,600 overseas visitors when compared to 2014, with double digit growth in the key markets of North America (+14%), mainland Europe (+14%), and Britain (+11%). Looking at hotels specifically, since this is often used as a barometer for the wider tourism industry, Crowe Horwath’s most recent statistics confirm a discernible national recovery in occupancy, ARR, RevPar and profitability - albeit this is more pronounced in Dublin and the accelerating pace of hotel transactions and values supports this. The industry can take collective credit for this performance, which again has been achieved against a very challenging backdrop. Undoubtedly, headline product developments such as the Wild Atlantic Way, the Titanic Exhibition in Belfast, even media events such as HBO’s Games of Thrones and, more recently, Van Morrison’s 70th birthday concert on Cypress Avenue, have all provided an excellent platform for positioning ‘Brand Ireland’ on the world stage and similar USPs need to continue to be encouraged and

developed. Indeed, it could be argued that this sector has been, and continues to be, a key player in Ireland’s ongoing economic recovery. Although the tourism industry is Ireland’s largest single indigenous industry, accounting for over 200,000 jobs, the industry is still very unique in that it is comprised of tens of thousands of individual, self-employed operators, from restaurants and pubs to hotels, B&Bs and tourist attractions, the vast majority of whom ‘symbiotically’ combine to create an overwhelmingly positive tourism experience for visitors, domestic and overseas. This really is where the battle for Ireland’s share of the world’s tourism spend is being fought and won. Again, these individual business owners are our industry’s ‘heroes’. Despite the high cost of doing business and the punitive bureaucracy associated with this, from labour law to hygiene regulations, they still manage to provide an essential part of the Irish tourism experience and they do this while supporting local jobs and industry, often for marginal returns, at best.

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REVIEW & OUTLOOK

#AirBnB: The stats

Consider some of the statistics surrounding the phenomenon of AirBnB, that has literally come from nowhere and has shaped, perhaps irreversibly, the accommodation industry for generations to come:

The Wild Atlantic Way

#Tourism Trends:

The Numbers Tourism Ireland projected nearly

7.7

million international visitors for 2015

Tourism Ireland figures indicate almost

6.65

million visitors arrived during January to September 2015

The Irish Government targets for 2025 are

million international visitors &

250,000 jobs in the tourism industry

CHANGING GUEST PROFILE So given such a stellar performance for the year to date in 2015, what do we need to do to maintain this into 2016 and beyond? One thing is for sure, our recent economic meltdown forced a rethink throughout Irish business and tourism, including how we do what we do. All the good work that was done during the recession years in refining and honing best practice in everything from distribution and revenue management, to marketing and service delivery, simply to survive some of the most challenging times our industry has ever seen, must continue in earnest as there are new, more potent challenges emerging. One major example of these emerging challenges is the changing guest profile. Guests have changed in terms of their expectations of value, product and service - individualism is now more pluralistic than ever before. Generic, overly homogenised tourism offerings will not appeal to visitors who see themselves as increasingly discerning. In other words, not only have guests become increasingly used to deciding the type of tourism

experience they want, the price they pay and when they want to stay, they expect their stay to be customised to the point of intimacy around a set of choices they themselves make. Our current Government’s support for tourism is not insignificant - The Gathering in 2013, the continuance of 9% VAT, the recent introduction of the Visa Waiver...these are all widely recognised as key ‘recovery’ drivers. And this macro-commitment, particularly in the area of capital projects, needs to continue if the Government’s own targets of 10 million visitors and 250,000 jobs by 2025 is to be achieved. As an industry, however, if we are to continue to win the hearts and minds of our consumers in 2016 and persuade them to choose Ireland over competing destinations - and I include domestic visitors in this who are, perhaps, our most discerning market - we must also collectively and individually continue to be the best we can be. And we must continue to adapt, refine, develop and improve, if only to stay relevant in the minds of our customers.

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million+ customers using

640k+ hosts for

500k+ stays per night in

34k+ cities worldwide

Technology, personalisation and authenticity are at the heart of successful ‘disrupter’ brands such as AirBnB but delivering on these three elements is a significant challenge for the Irish tourism industry as it strives to deliver on visitor expectations and to do so profitably and responsibly.

CATERING REVIEW

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INTERVIEW

RENOVATION ENHANCES CASTLE’S

UNIQUE AUTHENTICITY While recognising that every business has to move with the times, Patrick O’Flaherty, General Manager of Ballynahinch Castle, is a big fan of the old adage, ‘if it’s not broken don’t fix it’ He talks to Maev Martin about resisting over-development and the urge to blindly follow the latest trend.

HOTEL

“As

time passes and needs change we always endeavour to meet the heightened expectations of our guests while retaining our unique character that they have come to love and identify with,” he says. “With the refurbishment programmes that we embarked on this year and last year we wanted to bring the building in line with the standards expected of a world class hotel while not changing the feel and atmosphere of the property. This is a delicate balancing act but one which was achieved by being true to the culture and history of the house and exercising restraint. The result is a fantastically comfortable, elegant, and yet relevant, scheme.” LUXURY ROOMS REFIT Ballynahinch Castle invested 2.5m in phase one of the refurbishment and a further 3.5m in 2015. Phase one began in January 2014 when they completely refitted all the luxury rooms in the hotel. They then closed for the month of February to address the Hunts Room, the drawing room of the old house. “The older part of the house has 20 bedrooms and all these rooms were also redecorated during this time and we installed new beds throughout,” says Patrick. “The designers on this project were Merrion Square Interiors and they did a great job working in conjunction with local building

contractor Martin Acton.” The next phase was completed in the winter of 2015. This was a much bigger project so they turned to De Blacam Meagher architects and Carey Developments for their expertise and, again, enlisted Merrion Square Interiors. “We added eight luxury riverside rooms, which represents an additional 20% capacity. All the rooms are unique in their colour schemes and fabrics and each have handpicked art and furniture. There are, of course, common features, but each room has its own expression. When building these rooms we also installed new bathrooms in the remaining riverside rooms and some soft furnishings.” RESTAURANT & RANJI ROOM While the hotel was closed during spring they took the opportunity to carry out a total refurbishment of the restaurant. “This is a special part of the hotel, overlooking the river,” says Patrick. “We enlisted the services of designers O’Donnell O’Neill in Dublin. Anne Marie O’Neill did a fantastic job. We upgraded the furniture, installed a solid wood floor, placed sofas by the fireside, and introduced beautiful wine cabinets. The new colour scheme and curtains capture the tones and palette of Connemara and the overall effect is one of relaxed elegance. The addition of a collection of superb Irish art featuring Gerard Dillon, Jack Yeats, Le Brocquy, Swanzy and Leech sets off

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INTERVIEW

WE SHOULD BE TAKING THIS OPPORTUNITY TO COPPER FASTEN OUR POSITION AS THE INTERNATIONAL DESTINATION OF CHOICE FOR THE DISCERNING TRAVELLER IN SEARCH OF AUTHENTICITY AND ENVIRONMENTALLY RESPONSIBLE TOURISM. THIS IS NOT RESTRICTED TO THE HIGH SPENDING AFFLUENT VISITOR. the room beautifully. To complement the restaurant we also completely reconstructed the terraces overlooking the river. For this purpose we recruited the services of landscape architect and designer Rachel Lamb. Now the terraces offer a sublime setting in which to enjoy cocktails or a light lunch on sunny days. Another part of the project was the renewal of the render on three elevations of the old building. This was much needed as the old render had deteriorated and was allowing water to enter. The work was highly specialised and required close collaboration with the heritage officer to ensure that the correct render was used. Martin Acton and his team did a super job. The result is magnificent and the facade overlooking the river has a restored elegance.” The rebuilding of the Ranji Room off the pub was the final part of the restoration jigsaw. “We purposely avoid the notion of changing Ballynahinch Castle,” says Patrick. “We enhance the facilities that exist and address those areas that may have caused a bottleneck in the service. The pub is a perfect example. The Fisherman’s Pub is an iconic bar and a firm favourite with guests. It is, however, small and can become uncomfortably crowded. Off the pub was the Ranji Room and the gentlemen’s toilets. The Ranji Room was very small and did not reflect the nature and character of the pub and the gentlemen’s toilets were outdated and inaccessible to guests with limited mobility. We took this opportunity

to demolish both the toilets and the Ranji Room and rebuild a beautiful Ranji Room, which is the same size as the pub, as well as new toilets. This is change but without changing in any way the original pub.” Ballynahinch Castle has also invested in their kitchen and their personnel. “We increased the size of the team and we upgraded the equipment in order to further enhance our food offering in line with the continually improving surroundings.” INDUSTRY CONCERNS Patrick believes that the hotel industry in Ireland is uniquely placed to capitalise on the maturing international demand for authentic and meaningful experiences. “The developed world is now looking for a vacation that is not just an opportunity to relax and recharge their batteries but also a chance to compensate for those areas of expression and experience that are missing from their day to day lives,” he says. “My concern for the Irish tourism industry is that, as we enter a period of renewed demand, there may be a rush to meet that demand with volume in capacity in simple terms, ie beds, but not in terms of product. We should be taking this opportunity to copper fasten our position as the international destination of choice for the discerning traveller in search of authenticity and environmentally responsible tourism.This is not restricted to the high spending affluent visitor. It applies equally to the student on a

surfing vacation as it does to the luxury traveller. Government policy will have a big role to play in this – they will need to support the development of a quality product and introduce the necessary controls on incentivised tax schemes to avoid the pitfalls of the earlier programme that resulted in too many beds built in places that did not need them.” Ballynahinch Castle were founding members of a number of the Ireland West tourism groups over the years. More recently, Patrick was a member of a review workshop on the Irish Tourist Industry Confederation’s report, which called on the government to commit capital investment to the West of 125m over the next five years. “For many years there was a somewhat parochial and fractured approach to sourcing funding and the establishment of very local groups,” he says. “We feel that a wider approach should be taken so we are pleased to see that the government agencies now take that view. The Wild Atlantic Way is a great example of big thinking that benefits small communities. There will always be smaller local projects that are worthy of support and they should receive any support that is available. But there needs to be a wider strategic regional plan in place to ensure that these local projects enjoy a lasting return from their efforts.”

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CATERING REVIEW

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Organics…

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Martina O’Reilly or Jaimie Ronan Tel: 01-4977524 Trade enquiries: jaimie@glenisk.com www.glenisk.com

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24/11/2015 16:00

GET

#INGREDIENT

Fraiche W Yoghurt and crème fraiche have the unique ability to both highlight and amalgamate flavours across sweet and savoury cuisine.

ith our lush pastures, fertile soil and grass-fed herds, Ireland is well suited to organic dairy farming. An increasing number of farms across the country are making good use of what nature provides and are producing milk in the most sustainable way possible. Much of that organic milk arrives at the award-winning, family-owned organic dairy, Glenisk, just outside Tullamore in Co Offaly. Here, it is transformed into organic yoghurt and crème fraiche, before finding its way into restaurants, hotels and homes across the country. Yoghurt, traditionally seen as a breakfast choice, has experienced a renaissance in recent years as a key ingredient in both the indulgent and health conscious dishes. Glenisk crème fraiche balances cream with cultures to create a nuanced flavour that elevates both savoury and sweet dishes. In an age where many establishments are now committed to publishing calorie counts on menus, yoghurt can offer a useful way to reduce the overall calorie count of a dish. BREAKFAST & BRUNCH Yoghurt is the ideal accompaniment to fresh fruit, granola or fruit compote; an indulgent topping for porridge, along with maple syrup and chopped nuts; a silky accompaniment to a stack of fluffy pancakes or a base for fruit smoothies. Steep rolled oats and grated apple overnight in yoghurt to create a healthy Bircher muesli. CANAPÉS/STARTER/ LUNCH Greek yoghurt, combined with chili, avocado or herbs, becomes a great topping for flatbreads or a creamy dip perfect for crudités or bread sticks. A dollop of yoghurt or crème fraiche adds a creamy yet healthy luxury to soup. Use to make tasty and healthy salad dressings in place of oil or mayonnaise. DINNER Try lamb shanks with a tangy yoghurt tzatziki, made with fresh mint. A yoghurtbased tartar sauce is excellent with salmon and other fish. Top your hot curry off with a spoon of cooling natural yoghurt. Rich and tenderising, yoghurt is the ideal component for any overnight marinades.

For further information, contact Martina O’Reilly or Jaimie Ronan Tel: 01-4977524 Trade enquiries: jaimie@glenisk.com www.glenisk.com

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DESSERT Greek Yoghurt or Crème Fraiche are an excellent desert alternative to cream. Serve with a warm brownie, with a fruit crumble, or use to make a healthier Eton Mess. Create yoghurt-based desserts with toppings such as chopped nuts, fresh fruits or sweet sauces.

NOVEMBER 2015 | HOTEL

CATERING REVIEW

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FOOD HEROES

Ireland is gaining a reputation for its gastronomy and excelling as a food destination, thanks to the work of Bord Bia and to the investments by food service companies and food producers around the country. Maev Martin reports.

ORIGIN GREEN,

DESTINATION

GLOBAL 28

HOTEL

ne of the most exciting food initiatives in recent times is the Institute of Technology Tallaght’s introduction of a Masters in Applied Culinary Nutrition. Many chefs are challenged by the need to adapt menus for health and wellness to meet customer needs. This unique Masters programme empowers chefs to master this challenge with confidence, along with developing a specialism in this area that is practical and strategic for a food business. The programme is the first of its kind globally and three of Ireland’s most accomplished and high profile chefs – Derry Clarke, Domini Kemp and Neven Maguire - have become its patrons. They are the ambassadors for the programme, while also ensuring that it continues to focus on best practice, as well as excellence, innovation and creativity in line with industry trends and industry practice-led research.

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FOOD HEROES

Julianne Forrestal, Executive Craft Chef, with Ken O’Riordan, Purchasing Manager, Health and Wellbeing Ambassador Stephanie Roche, and Margot Slattery, Country President, at the Sodexo Masterclass in Ballymaloe on October 30th.

Patron chefs Domini Kemp, Nevin Maguire and Derry Clarke at the launch of The Institute of Technology Tallaght’s MSc in Applied Culinary Nutrition.

“It is a great idea and this will be key to the education and practice of the chefs of today and the future,” says Derry Clarke. “In restaurants today, the changing composition of the restaurant plate needs to be addressed in relation to proteins, starch and vegetables, and the chef needs to be able to incorporate alternatives in the dish construction with confidence and creativity.” Neven Maguire says that the inclusion of life cycle nutrition and, in particular, the focus on producing nutritional menus for younger consumers (toddlers and children) meets an urgent need in our industry. “The incorporation of the flavour science module is innovative and will be of great interest to practising chefs,” he says. “Chefs need to have a greater understanding of how the chemistry and physiology of flavour affects the consumer’s meal experience. This may

involve some chefs redeveloping their taste buds in line with current trends e.g. salt content, sugar content in food etc. While the production of ‘healthful’ options should not compromise the flavour of the dish and the meal experience, educating chefs on how this can be done creatively and successfully is key. This programme will assist in bringing our sector of the industry into line with current trends.” What makes this programme unique is that students don’t just study nutrition and food science. They explore and research its application to the work environment. “Currently there is no programme available globally that can assist the chef to meet the challenges of the health conscious consumer in a way that links culinary professional practice, food science and research, specific to menu design, and food production of healthy options in hotel and restaurant menus,” says Annette Sweeney, Programme Coordinator, ITT. “Ireland’s natural foods and wide range of artisan foods have excellent flavour and their freshness, local sourcing and seasonality heighten the nutritional value. Adapting menus to health and wellness can be a forceful marketing strategy for Irish food and food businesses.” While IT Tallaght is causing

a stir in education circles, Sodexo Ireland says it will spend 21m on local Irish food in 2015. “24% of the spend is with verified Bord Bia Origin Green suppliers and a further 10% with suppliers in the process of becoming verified members,” says Country President Margot Slattery. “As more suppliers are verified, the more those percentages will increase. Seasonality, sustainability, respecting the environment, and support for local artisan suppliers are very important to us.” Working across the entire supply chain, from farm to manufacturing, Origin Green is the only sustainability programme in the world that operates on a national scale. Since launching three years ago in 2012, over 470 Irish food and drink manufacturers have signed up. Many have submitted sustainability plans that have been scrutinised by independent third party agencies and are now making a difference across a range of environmental measures in sourcing, manufacturing and social responsibility. “At farm level, the number of carbon assessments Bord Bia is undertaking is approaching 85,000,” says Bord Bia’s Director of Marketing Una Fitzgibbon. “Our ambitious goal of having every farm and every food business in Ireland

actively participating in Origin Green by 2016 is on track.” Investment and education are crucial but packaging and promoting food as a central part of the visitor experience is paramount. As part of its publicity drive to market Ireland’s Ancient East, Fáilte Ireland’s food tourism department, in conjunction with Tourism Ireland, brought a group of French food bloggers to the Boyne Valley recently for a tailor-made food-focused trip around the region. The bloggers, who have a combined audience of 360,000 visitors per month to their blogs, as well more than 130,000 followers on social media, were met in the Boyne Valley by Fáilte Ireland Food Champion and local hotelier Olivia Duff of the Headford Arms Hotel, where they experienced tourism and local gastronomy at its best. Highlights included a ‘Girley Bog Forage’ with Kate Flood of Meath Eco Tours, a 30 mile radius menu showcasing the best produce from the Boyne Valley region in the Vanilla Pod restaurant, a visit to Sheridan’s Cheesemongers, a meeting with Carina Mount Charles at Rock Farm in Slane, a cycle to Maperath Farm by electric bike to sample Boyne Valley Blue Cheese with Michael Finnegan, a buffet lunch of Slane Food Circle meats and cheeses, and some Cockagee Cider tasting with Mark Jenkinson in Stackallen. This was all finished off with a whiskey tasting at Slane Castle Distillery. We have the best raw ingredients in the world and we now have growers, producers, retailers and chefs all working together to promote locally sourced high quality cuisine. That is the key, of course - working together to promote individual regions as food destinations and, ultimately, the country as a food nation par excellence.

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CATERING REVIEW

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Commercial

PROFILE

Catering for an

Organic Future CATERING COMPANIES AND THE ORGANIC SECTOR ARE STEPPING UP TO THE PLATE TO FULFIL THE GROWING CONSUMER DEMAND FOR SUSTAINABLY PRODUCED AND HEALTHY INGREDIENTS, AS HIGHLIGHTED AT THE RECENT CATER-ORGANIC EVENT IN GALWAY.

ater Organic was a training opportunity aimed specifically at large contract catering companies. These companies are catering for huge numbers on a daily basis, in everything from student canteens and hospitals to entertainment venues and corporate settings. They work in a highly competitive environment which is, of course, very budget-driven but where they are also working hard to differentiate themselves, raise standards, and keep up with the trends.

CHEFS UNDERSTANDING FARMERS The Cater Organic initiative was organised by the Irish Organic Farmers and Growers

Group photo on Green Earth Farm

Association (IOFGA) and funded by the Department of Agriculture, Food and Marine, to highlight the opportunities for sourcing local organic ingredients. The training event started with a farm visit at Green Earth Organics, owned by Kenneth Keavey, followed by a two-day ‘Cater Organic’ workshop at the GMIT College of Tourism and Arts under the expert guidance of chef, JP McMahon. Talking to the chefs as they prepped their dishes in the kitchen, it was clear that the farm visit had made a big impression. “I was surprised at how many vegetables can be grown in a small area”, said Conor Rafferty, Head Chef for Aramark at NUI Galway. A chef who is passionate about protecting the countryside and wildlife, Conor said he was very interested in how organic farmers use different methods to increase biodiversity and control pests. Other chefs were surprised by the challenges this kind of production presents. “A lot of land has to be left fallow each year to generate soil structure for future growing,” said Marcus Lemon, who is Head Chef at the

Waterfront Hall conference centre, Mount Charles Group. Other chefs echoed these comments, impressed that on a small farm, where growing space is at a premium, land is left unplanted to regenerate the soil and add fertility before re-planting to maintain a balance with nature. The chefs agreed that it was hugely beneficial to get out of the kitchen and on to farms to meet producers and understand their challenges. “It makes you appreciate what they do,” said Sodexo Chef David Fountain, who is Head Chef at Paypal Dundalk. Many large catering companies are increasingly interested in environmental sustainability.“Provenance and seasonality are emphasised in our sourcing already,” says Caomhan de Bri, Baxter Storey’s Head Chef at Arthur Cox in Dublin. “We are focused on buying all Irish fresh produce and the next step is organic,” adds Glen Mullen, Craft Development Chef for Sodexo Munster. “The demand will come from our clients.” ABUNDANT INGREDIENTS, AMPLE CREATIVITY, REALISTIC BUDGETS The ingredients were sourced from a variety of certified Irish organic farms, mainly around the West of Ireland, including beef, lamb and salmon, a huge array of vegetables, cheese and other dairy, as well as seaweed, other seasonings, and store cupboard ingredients. Every chef commented on the immense pleasure they derived from working with such high quality ingredients and all were surprised at the abundance and variety of Irish organic produce. Perhaps the biggest surprise

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The Chefs & the Dishes MOUNT CHARLES GROUP (WINNING DISH) • Marcus Lemon Waterfront Hall Conference & Entertainment Centre, Belfast • Gareth Curran Mossley Mill Civic Conference & Entertainment Centre, Newtownabbey They Cooked: • Lamb ribs & loin, faggot of lamb liver & savoy cabbage, mushroom & leek chowder gratin

Sodexo - Hay smoked salmon

• Braised beef shin, glazed & charred star anise carrots, kale, orange roasted beetroot

Aramark - Beef rump and croquette

SODEXO • David Fountain Paypal, Dundalk • Glen Mullen Craft Development Chef, Munster & West of Ireland They Cooked: • Winter salad of macerated curly kale red cabbage, carrot, vanilla poached cranberries, parsnip crisp, vintage cheddar • Hay smoked salmon and seaweed salad beetroot, apple & citrus palate cleanser • Duo of lamb: rack and pulled shoulder with pickled sprouts, roast baby beets, aioli, salsa verde ARAMARK • Conor Rafferty NUI, Galway • Declan Martin University Hospital, Galway

Mount Charles Group - Lamb ribs

of all was the price differential between organic and conventional ingredients. It was not at all what they expected. Prices of certain produce were comparable with conventional prices and it was clear to the chefs that buying organic vegetables in season when they are most abundant means there is little, if any, price premium. Each team prepared two dishes for a cost of between 2 to 2.50 per portion and a second at around 3. According to chef JP McMahon “the dishes can be within budget scope and it is possible to still get a decent margin, it is about being clever with ingredients .” The chefs agreed it was much more feasible to source organic than they had imagined. There was a strong sense that this was

HOTEL

They Cooked: • Tribal Fusion: fillet of salmon, potato & leek blini, wasabi & sesame, white beetroot, cooling sprout slaw, sea lettuce Baxters - Fillet salmon

the start of something much bigger, the start of a potential partnership between the organic sector and forward-thinking companies to provide food offerings which are wholesome and nourishing, as well as beneficial to our land and to our farmers. Considering the vast numbers that these companies feed on a daily basis, it is a partnership that could really make a difference to the organic sector and, as JP McMahon remarked to guests at the CaterOrganic reception, “it is up to us as chefs to lead the way.”

• Unshackled Pastures: beef rump, savoy cabbage & brussels sprouts, parsnip, brie & oatmeal croquette BAXTER STOREY • Dan Finucane Paddy Power, Dublin • Caomhan de Bri Arthur Cox, Dublin They Cooked: • Medallion of beef shin, marrowbone & kale bonbon, beetroot & apple syrup, roasted parsnip, fondant potato, onion gel • Fillet of salmon, crispy skin, perpetual spinach purée, pickled onion rings, sugar kelp hollandaise, potato & kale crisps, pickled beets

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Partners in Food

PROFILE

CONSISTENCY IS KEY IN

Food Services ARAMARK’S CULINARY DIRECTOR DEREK REILLY TALKS ABOUT HIS ROLE WITH ARAMARK, HIS RELATIONSHIP WITH FOOD SUPPLIERS, AND THE NEW DEMANDS BEING PLACED ON TODAY’S FOOD SERVICES PROVIDERS. Q: What are the key aspects of your role as Culinary Director with Aramark? A: I am responsible for driving all culinary development across Aramark’s food services division, leading food innovation, and working closely with suppliers to promote the use of seasonal and locally-sourced products. I work with our Business Excellence team, ensuring quality, variety and consistency across the company’s menu. During my over 25 years’ experience in the food service industry, I have been dedicated to constantly exceeding quality standards. As a multi-award winning chef, I am passionate about food and food service.

Q: Can you describe the relationship that you have with Keelings and with your food suppliers generally? A: Our relationship with Keelings is a partnership built on quality, experience and respect. We have an appreciation for locally sourced ingredients and a desire to support local suppliers. We spend over 60m supporting local suppliers annually and the quality ingredients we use are key to the successful delivery of our food offer.

Q: Does Aramark adopt a generic approach to service delivery at its various corporate and institutional sites? A: We serve 250,000 meals to customers across business and industry locations, and sports and entertainment facilities, as well as in healthcare,education and government sectors. Our food offer takes into account the customers’ needs, meaning that our solution ensures consistency coupled with an innovative tailored approach. Together with our focus on seasonal and locally-sourced products, we

Colm Bury (left), Managing Director, Keelings Farm Fresh, with Derek Reilly, Culinary Director, Aramark.

Dublin: +353 (0)1 895 5301

Wexford: +353 (0)53 9147447

Email: farmfresh@keelings.com

Cork: + 353 (0)21 4968088

Belfast: +44 2890324236

Web: www.keelings.com

235105_CP_KEELINGS_JM_H&C.indd 32

create a unique and bespoke offer to clients across our diverse portfolio. Q: What does the client now demand from the modern Food Service Provider that they did not look for 10 or 15 years ago? A: Health and wellbeing is now a major consideration for our clients and, indeed, ourselves. The impact of nutrition on productivity in workplaces and the importance of downtime for our customers’ wellbeing means that, as food service providers, we can directly impact our client’s core services through our food offer and the environment we create. At Aramark, we work closely with our clients through our Right Track wellbeing programme to create a true partnership approach on these issues. In addition, our customers are looking for a food offer that reflects high street food trends, as well as focusing on quality and freshness, at a competitive price point. Through engagement with our clients, suppliers and our own culinary and operations teams, our approach ensures that we fulfil our mission to enrich and nourish the lives of our customers, every day.

24/11/2015 15:43

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DRAMBUIE

THE SCOTTISH LIQUEUR A blend of aged Scotch whisky, heather honey, spices and herbs, Drambuie is a mixture enjoyed originally by Prince Charles Edward Stuart in the mid-18th century. It takes its name from ‘an dram buidheach,’ meaning ‘the drink that satisﬁes’ in Scots Gaelic. A unique Highland spirit, it is royal in appearance and provides the drinker with a kaleidoscopic taste sensation: a complex arrangement of herbal, spicy, sweet and honey notes. Mellifluous and full bodied, it is perhaps best known for its role in the Rusty Nail, an iconic cocktail beloved of the Rat Pack, among many others. For more details, visit www.ﬁndlaterws.ie.

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CALLING ALL SPONSORS WHY YOU SHOULD SPONSOR THE KEELINGS FARM FRESH GOLD MEDAL AWARDS 2016: MEET

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29/10/2015 12:41

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Commercial

PROFILE

Former Powerhouse

ENJOYS IRISH RENAISSANCE SOUTH AFRICAN WINE IS EXPERIENCING A RESURGENCE IN THE IRISH MARKET AS CONSUMERS ARE TEMPTED BACK BY CRISP WHITES AND POWERFUL REDS. AND J&C KENNY IS IN THE VANGUARD OF THIS MOVEMENT, SUPPLYING EXCEPTIONAL, TERROIR-FOCUSED WINES AT AFFORDABLE PRICES.

nce a powerhouse of wine consumption in Ireland, South Africa’s dominance declined significantly in recent years due to quality issues and unfavourable pricing. Noting these problems, however, winemakers renewed their dedication to maintaining exceptional wine making standards. This has resulted in a South African wine renaissance in Ireland. Nestled in the Helderberg Mountains on the hills of Stellenbosch, Lyngrove winery is J&C Kenny’s exclusive South African agency. Their ethos is that quality grapes result in quality wines. Their strong focus on viticulture has resulted in award-winning wines, both red and white. The vineyards are ideally located on gentle slopes with the cooling effect of the Atlantic Ocean providing the perfect conditions for slowly ripening grapes with concentrated flavours. Their wines embody the rich complexity of the unique soils of the Cape. Inspired by the dedication of the Lyngrove team to excellence, J&C Kenny stock a wide range of these wines, from the keenly priced Lyngrove Collection range to the outstanding Platinum Series. The Collection range provides accessible, easy-drinking

New World wines that are a true reflection of their terroir. They are perfect for everyday consumption and enjoyment, showcasing ripe fruit and soft tannins. The Collection whites are vibrant and aromatic, while the reds are concentrated and round. Lyngrove Collection Chenin Blanc has a fresh, floral nose with hints of pineapple and tropical fruit. This wellstructured wine shows crisp acidity. The Sauvignon Blanc has an aromatic nose with a crisp, vibrant palate, combining lime and tropical fruit with kiwi undertones. The Collection Shiraz is lightly perfumed with lavender and blackberries on the nose and hints of biltong and earthy spice. The Collection Pinotage is juicy and mediumbodied. This fruit-driven wine is deliciously spicy with flavours of plum and raspberry. The Platinum range showcases the finest barrels of red wine from the Lyngrove cellar. It represents the soul and character of Lyngrove and expresses classic structure and exceptional ageing potential. This is clearly evident in the Platinum Shiraz. A bronze medal winner at the International Wine Challenge, it displays multi-layered aromas of blackberries, liquorices, leather and cracked black pepper. This is followed by spicy flavours of chilli chocolate

THE REJUVENATION OF THE SOUTH AFRICAN WINE INDUSTRY IS IN FULL SWING AND LYNGROVE ARE LEADING THE CHARGE. and red currant. It shows integrated oak with rounded, supple tannins. The rejuvenation of the South African wine industry is in full

swing and Lyngrove are leading the charge. They are becoming synonymous with quality and affordability - a true South African diamond.

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

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24/11/2015 15:44

A QUICK CHAT

Running a hotel kitchen is about building a solid team with the ability to cook good, honest and seasonal food.

NICHOLAS WOOLARD It is always wonderful to work with the freshest fish. There is so much you can do with a beautiful piece of fish, or sometimes I like to be a little brave and let the fish speak for itself.

I’ve worked with some of the world’s finest chefs in the busiest kitchens and it is only through a real love of food and being consistent that a chef can develop creatively.

I am still very old school but I am getting into modern techniques. I find sous vide technology very interesting; the end results can be amazing! I have also just added a Thermo Mix to my kitchen wish list.

HOTEL

There are two chefs that I have had the honour of working with that I admire greatly - Eamonn O’Reilly, who is one of the most consistent chefs in the industry and the man who gave me my first break on the Irish food scene, and Jean Christophe Novelli, a creative culinary genius.

It is important to help all members of the kitchen team to reach their potential and add value to the business.

INGREDIENT: FRESH FISH

WISH LIST: THERMO MIX

CHEF: EAMONN O’REILLY & JEAN CHRISTOPHE NOVELLI

MEAL: A BACON SARNIE

I could go on here about foie gras and lobster but I am going to be honest - it has to be bacon. You really can’t beat a good bacon sandwich on sliced white bread with lots of butter and ketchup!

The Gibson Hotel’s Head Chef talks to Hotel & Catering Review’s Jane Quinn about what he hopes to achieve in his new role.

I want to open a new food chapter at the hotel by redeveloping the entire food offering, from the Coda Eatery right through to conferencing and banqueting. It is important for me that the food has a luxurious, modern and funky feel, similar to the hotel itself.

CATERING REVIEW | NOVEMBER 2015

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24/11/2015 15:12

2016

A SPECIAL

YEAR A SPECIAL EDITION

TO CELEBRATE ITS 50TH BIRTHDAY, THE IPA YEARBOOK & DIARY HAS A NEW NAME:

‘IRELAND – A DIRECTORY’ The IPA’s ‘Ireland – A Directory’ (formerly the IPA Yearbook & Diary) will continue as one of Ireland’s best-selling publications. WHY? • Contents reviewed, updated and improved each year. • Contains over 400 pages, 9,000 organisations and approximately 11,000 contacts. • Provides an easily accessible resource to who’s who and what’s what for 2016 to 1,000s of private and public sector users. • Makes the ideal yearly corporate gift for important clients. • Ireland – A Directory is delivered anywhere in Ireland free of charge. • Complimentary Supplement: In celebration of this fiftieth edition, you will also receive a complimentary anniversary supplement, highlighting some of the key milestones that have had an impact on or reflect the changing nature of the public service and Irish society over the past fifty years.

AN FORAS RIARACHÁIN

INSTITUTE OF PUBLIC A D M I N I S T R AT I O N

3 BOOKS IN ONE DIRECTORY

DIARY

YEARBOOK

The Directory contains the name, contact details (telephone and fax numbers, email and website addresses), organisation description and names of key personnel (from board to middle management level) of each listed organisation.

Designed in a week-to-view, flexible format with lined entries for each day and daily event listings from the world of business, conferences, culture and sport.

The Directory contains a wealth of valuable statistical information and research material designed for the casual and professional user.

1C_IPA_AMA_H&C.indd 1

TO ORDER IRELAND – A DIRECTORY 2016, CONTACT: Publishing Division Institute of Public Administration 57-61 Lansdowne Road Dublin 4 Telephone: 01 240 3600 Email: sales@ipa.ie Website: www.ipa.ie

24/11/2015 15:46

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