Hotel & Catering Review - September 2015

SEPTEMBER 2015

REGAL

Renovations CORK ICON GETS A1M MAKEOVER

MARKETING

Changing the Face of

MARVELS MAKING THE

Irish

MOST OF YOUR BRAND

Hospitality # TRENDING

REFURBISHMENT | KEELINGSGOLDMEDAL

Our dedicated Hotel, Tourism and Leisure team provides innovative solutions to all sizes of hospitality businesses. We act for owners, purchasers and lenders in the following areas: ■ Acquisition Assistance and Due Diligence

236662_1C_Crowe_ALS_H&C.indd 1

■ Re-organisation of Ownership Structures

■ Finance Raising for new Projects

■ Loan Work-out Strategies

■ Expansion Feasibility Reports

■ EIIS Funding

15/09/2015 13:10

SEPTEMBER 2015

Go to issuu.com/ ashvillemedia for the online edition

SEPTEMBER 2015

REGAL

Renovations

MARKETING

MARVELS MAKING THE

Changing the Face of

MOST OF YOUR BRAND

Irish

Hospitality # TRENDING

REFURBISHMENT | GMA2015

Cover image courtesy of Clarion Hotel, Limerick

CONTENTS REFURBISHMENT SPECIAL

CORK ICON GETS A1M MAKEOVER



COVER STORY

OPERATION

TRANSFORMATION Cap Ex Provides Bookings Boost

Many IHF members are planning to refurbish in late 2015 or early next year.

There can be no doubt that the entry of new brands will encourage existing owners to improve their product.”

Stephen McNally, Irish Hotels Federation President and Deputy Chief Executive of Dalata Hotel Group

REGULARS

03

NEWS

25

INTERIOR

DESIRE

26

ON THE

MOVE

50

IN THIS ISSUE

14 18 21

30 32 36 42 44 47

SUPPLY LINE

SEPTEMBER 2015 | HOTEL

001_H&C_Sept 2015_Contents.indd 1

Restoration Period Prestigious Properties Complete Major Renewal Programmes

Regal Renovations 1m Makeover for Cork’s ‘Grand Dame’

Playing Catch-Up EIIS Funding and the Hospitality Industry

Outlook 2015 Room Rate & Profitability Continue to Improve

Business Matters Check Out Some of Keith Browning’s Marketing Marvels

Training Repositioning Hospitality in Higher Education

Focus on Food Culinary Students Get the Edge in Galway

Trends Food Now Plays a Leading Role in Life of the Nation

#Ingredient

Smoked Salmon - create or elevate a dish with little preparation

52

A Quick Chat With

Matt Fuller

CATERING REVIEW

1

15/09/2015 12:55

Editorial & Production Manager: Mary Connaughton Art Director: Alan McArthur Layout: Jane Matthews / Alan McArthur Stock Photography: Thinkstock.com Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: Diarmaid Lennon Published by:

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

Tel: (01) 432 2200 ISSN: 0332-4400

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

The promoter/advertiser is responsible for honouring the prize.

Editor’s

VIEW A

massive decline in the quality of our hotel room stock was one of the biggest worries that our industry had during the recession. But hotelier’s fortunes have improved significantly over the past 24 months and, with many hotels being bought out of receivership at sustainable debt levels, we are beginning to see capital investments and expansion plans. The end result – a welcome facelift for large swathes of the Irish hotel product.

Some of the notable capital investment projects this year are covered in our special refurbishment focus this month. Others that are certainly worth a mention include a new restaurant and refurbished function room at The Cork International Hotel and the development of a new Italian restaurant concept, along with the renovation of the leisure area, at The Cork Airport Hotel. Following on from an extensive refurbishment programme which saw Sheen Falls Lodge returned to its former glory, the hotel refurbished its Superior Junior Suites this year. And 2016 promises to be an equally exciting year on the operation transformation front. A major overhaul is in the works at Adare Manor since it was bought by JP McManus and family, while American Presidential candidate Donald Trump, who bought Doonbeg Resort for approximately 8.7m, says he plans to invest a further 45m in developing the property. Tetrarch are spending 10m on refurbishing Mount Juliet. Ballygarry House Hotel & Spa has just received conditional planning permission for an extension and alterations, and the Corscadden family, who recently purchased Markree Castle, plan to close until March 2016 and refurbish the castle’s 30 bedrooms and public areas. Westlodge Hotel, which was bought out of receivership by a local consortium, has embarked on an extensive renovation programme, including the refurbishment of 20 bedrooms by the end of September and another 40 by March 2016. But all of this activity pales in comparison to this year’s reopening of the iconic Ritz Paris. This followed a three and a half year closure for renovations, at a reported cost of 200m, which saw its number of bedroom numbers actually shrink by 16!

@HC_Review

HOTEL

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

Maev Martin www.hotelandcateringreview.ie

2

Editor: Maev Martin

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

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

CATERING REVIEW | SEPTEMBER 2015

002_H&C_Sept 2015_Editor.indd 2

15/09/2015 12:58

TOURISM ON TRACK FOR

NEWS

RECORD YEAR

IRISH ATTRACTIONS AMONG ‘MUST SEE’ SIGHTS

Four Irish attractions have made it onto the Lonely Planet’s Ultimate Travelist, a new book that features what the guidebook publisher believes to be the 500 best places to visit in the world. The Irish sites featured in the listing include: the Unesco world heritage site of Bru na Bóinne, Co. Meath (number 224); the Cliffs of Moher, Co Clare (number 378); the university campus of Trinity College (number 468); and the Rock of Cashel in Co Tipperary (number 497).

ASHFORD CASTLE BEST OF THE BEST Ashford Castle in Cong, Co Mayo, has been voted the world’s number one hotel by Virtuoso, an international network of luxury travel agencies. The announcement was made last month at the ‘Best of the Best’ awards at the annual Virtuoso Travel Week event, a luxury travel show which is taking place in Las Vegas. The annual competition recognises the travel industry’s top properties and hoteliers. This was the first time that an Irish hotel was nominated. There are almost 1,100 five star, luxury properties in the Virtuoso hotel and resorts portfolio.

(l-r): Tourism Ireland CEO Niall Gibbons, Tourism Minister Paschal Donohoe, and Tourism Ireland Chairman Brian Ambrose

Official CSO figures for the first half of 2015 confirm growth of +11.7% in overseas visitors to Ireland, an additional 407,100 visitors when compared with January to June 2014. North American visitors are up by almost +15% on the first half in 2014, making it another record year. Ireland now welcomes 10% of all American visitors to Europe, which is particularly noteworthy given the intense competition from other destinations. It has also been the best first-half performance from Mainland Europe (+13%), with important markets like Germany (+12%), France (+13%), Spain (+15%), Italy (+32%) and Benelux (+11%) all recording strong growth. And 2015 is also set to be another record year for tourism from our long-haul markets, with growth of +12% recorded for the first six months of this year.

Visitor numbers from Great Britain increased by +9.4% for the first half of 2015. The Government’s Tourism Policy statement includes targets to be achieved by 2025 of 5bn in overseas tourism revenue, an extra 50,000 jobs in the tourism sector, and 10 million overseas visits to Ireland, compared to 7.6 million in 2014.

SEPTEMBER 2015 | HOTEL

003_H&C_Sept 2015_News.indd 3

CATERING REVIEW

3

15/09/2015 13:06

CASTLEKNOCK HOTEL CELEBRATES 10TH BIRTHDAY Castleknock Hotel & Country Club celebrated its 10th birthday with a Gala Dinner on July 30th. Special guests Minister Leo Varadkar, Deputy Mayor of Fingal, Councillor Jack Chambers, and Chief Executive of Fingal County Council Paul Reid joined members of the Board of Directors of FBD Property & Leisure, who own and operate the hotel, and General Manager Guy Thompson in welcoming guests to a celebratory event to mark the occasion. Guests were treated to a six course dinner from Head Chef Neal Kearns and his team, while Guy Thompson introduced a commemorative video that showed members of management and staff reflecting on the challenges and successes of their 10 years in business.

Julie McMahon and Neil O’Gorman at the 10th birthday celebrations

GET INTO THE SWING OF IT

FOR CANCER FUND

Cathal Geoghegan, Managing Director, Mount Charles Group, Gillian Creevy, Chief Executive of Cancer Fund for Children, and Trevor Annon, Chairman, Mount Charles Group.

The Mount Charles Group has raised more than £7,000 in aid of Cancer Fund for Children with their annual charity golf day. Held at Knock Golf Club, 25 teams comprising customers, suppliers and employees took part in an afternoon of close competition, which was followed by a gala dinner and charity auction hosted by special guest, May McFetridge. With all of the scores collated and tallied, it was the team from Frylite that took top honours with a score of 96, closely followed by the team from Galgorm Group, while Ian Simpson from IPSS carded the best individual score of 40.

BALLYMAGUIRE FOODS TREBLES PRODUCTION 100 new jobs are to be based in a new food plant created by Lusk-based Ballymaguire Foods. The new jobs, which will bolster the existing workforce of 150, will be worth just over 4m per year to the local economy and will include graduate positions in sales and marketing, food scientists and technicians, R+D, new product development, chefs and general operatives. A further 100 jobs will be generated in the construction of the new food plant which will take nine months to complete. Founded in 2008, Ballymaguire Foods, part of the Country Crest Group, is the largest chilled ready meals producer in the Republic of Ireland. The new jobs and investment will be used to expand the company’s presence in the UK which is leading the world market in the development of chilled convenience meal solutions. The initial focus is on bespoke food and meal products with inherent ‘Irishness’ coming from 100% traceable ingredients.

The catering and foodservice sectors, which accounts for a third of the overall food consumption in Ireland, is also growing rapidly and this will also be a target for expansion by the Edward Spelman, Managing Director, Ballymaguire Foods, with Chairman Michael Hoey on the site company. where work has started on the new food plant.

4

HOTEL

CATERING REVIEW | SEPTEMBER 2015

003_H&C_Sept 2015_News.indd 4

15/09/2015 13:06

COMPASS ANNOUNCES IDEA WORKS WINNERS Galway-based Airam Foods, Secret Recipe from Cork, and Co Carlow’s CBL Equipment are the winners of this year’s Idea Works competition, which is run by Compass Group Ireland, to find SMEs with cutting-edge products, solutions and applications that could be used in the foodservice, hospitality and facilities management industries. They will now work closely with Compass to develop their products further with a view to trialling these in select Compass Group Ireland units. Following a nationwide search, five companies were shortlisted and invited to pitch their big idea to a panel of expert judges that included chef Neven Maguire, Mark Lee, Commercial Director, and Cailin Keaney,

Shane Francis of Airam Foods

Head of Sales at Compass Group Ireland, and Maureen Gahan, Foodservice Specialist, Bord Bia. Airam Foods’ gourmet Connemara Pies are created from natural Irish ingredients with no artificial additives, colourings or preservatives. Secret Recipe is the only company in the UK and Ireland to produce not only Halal and gluten-free meal solutions for the food service industry, but to be certified by the Halal Certification Authority. CBL Equipment’s Castle Chafer chafing dish is fully insulated, making its running cost 25% of a traditional chafing dish. And, as it holds 50% more food than traditional chafers, it doesn’t need to be refilled as often during busy food service periods.

James and Jim Kearney, CBL Equipment, with their Castle Chafer Dish

SODEXO DONATES €20,000 TO CHARITIES

Gary Docherty of Secret Recipe

Four Irish charities benefited from the fundraising efforts of Sodexo staff throughout Ireland recently. Pictured (l-r) are Account Director Billy Perkins, who handed over cheques for a5,000 each to Amy Collins of Focus Ireland, Gearoid McKendrick, St. Vincent de Paul, Aisling Andrews, Barnardos, and Mary Anne Sweeney, Irish Cancer Society. The monies were raised from a multitude of activities that included cake sales,10k runs and bag packing. One of the main fundraisers was the Stop Hunger Bake Sale that took place simultaneously in multiple site locations throughout Ireland on April 24th to coincide with the Stop Hunger initiative across the Sodexo world.

SEPTEMBER 2015 | HOTEL

003_H&C_Sept 2015_News.indd 5

The Keelings Farm Fresh Gold Medal Awards are delighted to welcome on board Febvre and Company, Berendsen Ireland, and Frog Prince as our latest category sponsors. Leading events and wedding organisers Frog Prince are sponsoring the People’s Award for Best Catering Team/Team Member 2015. And they will be providing a special ‘wow’ factor at this year’s event - all will be revealed on September 29th!

FEBVRE & COMPANY Febvre & Company is sponsoring Ireland’s Wine Experience 2015 category. They are also kindly sponsoring the red and white wines at the awards. Febvre & Company has been at the forefront of the Irish wine trade for over 50 years and their portfolio proudly carries the names of some of the top wineries and winemakers in the world.

BERENDSEN PLC Berendsen Plc is a leading textile service provider with operations in 18 countries around Europe.

Berendsen’s main business is to source, supply, clean and maintain textiles for clients across the industrial and service sector, as well as hotels, hospitals, nursing homes and other public institutions.

Interested in sponsorship & advertising opportunities?

Contact: Hilary O’Shaughnessy Sales & Marketing Manager Tel: +353 (0)1 432 2231 Mobile: +353 (0)86 3808 177 Email: hilary.oshaughnessy@ ashvillemediagroup.com

CATERING REVIEW

5

15/09/2015 13:07

ICE CREAM CHAIN SEEKS LICENSEES IN IRELAND Chris Kane, Duty Manager of Fed and Watered, with Margaret Allen, Capital Projects Manager at The Mount Charles Group.

MAJOR INVESTMENT AT

FED & WATERED Fed & Watered, the high-end café bar at Belfast International Airport, recently benefited from a major investment as part of a strategic refurbishment programme this Summer. The Mount Charles Group, who manage the outlet, has revitalised the brand identity, improved the menu choices and customer queuing system, while also increasing capacity, with 60 additional seats. Fed &

Watered began operating at Belfast International Airport in 2011 with an investment of Stg£1m on what was then the Mount Charles Group’s first retail brand. Fed & Watered at Belfast International Airport employs 30 people, with a new manager and Executive Chef coming on board as part of the strategic changes. The updated brand assets will now be rolled out across other Fed & Watered outlets.

Ice cream speciality shops chain Baskin-Robbins is planning to develop restaurants across Northern Ireland and The Republic of Ireland. Baskin-Robbins is looking to recruit qualified, well-capitalised multi-unit licensee groups with deep retail or foodservice operating experience to develop the brand in Dublin, Cork, Galway, Waterford/ Wexford and Belfast. The brand is seeking two franchise groups to develop five locations in The Republic of Ireland and three shops in Northern Ireland over the next several years, or a single group for the entire territory.

Baskin-Robbins has over 500 restaurants across Europe, including more than 140 BaskinRobbins locations in the United Kingdom. For more information email internationalfranchising@ dunkinbrands.com or visit RGlobalFranchising.com.

DATE FOR THE DIARY: Coman’s Portfolio Winetasting will take place at the Radisson

Blu Hotel, Golden Lane, Dublin 8, on October 6th from 1pm until 6pm. Marcelo Belmonte Trapiche will present a Malbec Masterclass from 1pm to 2pm. To pre-book your masterclass place, contact Coman’s Wholesale on (01) 451 9146 or visit www.comans.ie

THE NEW YORK TIMES HIGHLIGHTS YEATS 2015 The New York Times is the latest publication celebrating WB Yeats. An article, written by journalist Ratha Tep, appeared in the print edition of the newspaper recently, which has a circulation of 1.8+ million, under the headline “Pulling Out All The Stops to Celebrate Yeats”. The article was also viewed by millions more readers in the online version of The New York Times. This year marks 150 years since the birth of Yeats so Yeats2015 is a key theme for Tourism Ireland in its promotions around the world.

6

HOTEL

CATERING REVIEW | SEPTEMBER 2015

003_H&C_Sept 2015_News.indd 6

15/09/2015 13:07

DUBLIN MOUNTAINS AMONG MOST SCENIC WALKS IN THE WORLD A walking trail that runs through the Dublin Mountains and ends in Sean Walsh Memorial Park in Tallaght has been listed alongside scenic walks from Africa’s Rift Valley to the Appalachian Trail in a recently published book. The 43km Dublin Mountains Way is featured in the illustrated 1001 Walks You Must Experience Before You Die, which has been curated by travel writer Barry Stone. Stretching from Shankill to Sean Walsh Memorial Park in Tallaght, The Dublin Mountains Way runs along mountain trails, country paths and rural roads. The trail was established in 2009 to improve the recreational experience for Dubliners who regularly walked the Dublin Mountains.

JURYS INN HIGHLIGHTS STAYCATION SYNDROME Irish people are increasingly forgoing the brown suntan of a summer abroad for a more green, white and orange experience.

That’s according to research from Jurys Inn, which reveals that almost one in three (30%) of those surveyed said they were taking their main holiday in Ireland this summer. In addition, 35% said that keeping it local is better value than holidaying abroad. The vast majority of us have taken a staycation at some point (75%), with the top reason for holidaying at home being a desire to explore more of the country (52%).

(l-r): Angela O’Kelly, Irish designer, Sophie Governey, Marketing Manager at The Westbury, Tatjana Upelniece-Kiselova, Pastry Chef at The Westbury, Karen Hennessy, Chief Executive, Irish Design 2015, and Irish designer Jack Doherty.

AFTERNOON TEA INSPIRED BY CREATIVE DESIGNS Dublin’s Westbury Hotel has created Irish Design Afternoon Tea to mark a year-long celebration of Irish Design in 2015. Guests enjoying the surrounds of The Gallery, which features one of Ireland’s foremost private art collections, will now be able to relax and enjoy a creative afternoon tea inspired by the work of local Irish makers. The biennial publication - ‘Portfolio: Critical Selection 20152016’ published by the Design & Crafts Council of Ireland - features the best of Irish contemporary design and craft in a world-class context. The Westbury Hotel’s Executive Pastry Chef Tatjana Upelniece-Kiselova has taken her artistic vision from the work of five Irish makers to create the hotel’s Irish Design Afternoon Tea, which features Earl Grey cheesecake served on a crunchy base, emulating Karl Harron’s glasswork titled ‘Migration Reactive Bullseye’, and sour cream mousse with blackberry cremoux, which echoes Angela O’Kelly’s ‘Long Round Sculputral Neckpiece’. Cillian O’Súilleabháin’s ‘Tetrahedra’ chest of drawers in walnut and ash has inspired a chocolate éclair with lemon curd, while a dulcey panna cotta, mango and banana caramel pot is inspired by ‘Ash Footed Vessel’ by internationally renowned woodturner Liam Flynn.The blueberry roulade, chocolate and mascarpone Chantilly has been influenced by ceramic designer Jack Doherty’s ‘Duo Porcelain’.

SEPTEMBER 2015 | HOTEL

003_H&C_Sept 2015_News.indd 7

CATERING REVIEW

7

15/09/2015 13:07

Commercial

PROFILE

GOING GLOBAL WITH GOOGLE THERE WAS MORE GOOD NEWS FOR IRELAND ON THE GLOBAL AND NATIONAL STAGE RECENTLY AS GOOGLE PARTNERED WITH FÁILTE IRELAND TO PUT THE COUNTRY ON THE MAP, OUR EDEN AWARD WINNER WAS HONOURED FOR ITS OUTSTANDING ACHIEVEMENT, AND 15 TOWNS REACHED THE TOURISM AWARD FINALS.

FÁILTE IRELAND HONOURS

EDEN CHAMP

T

F

áilte Ireland is borrowing the ‘Google Trekker’ over the next three months to capture many of Ireland’s remotest tourism beauty spots which haven’t yet been captured by Google Street View. The Google Trekker is being accessed through Google’s ‘Trekker Loan Programme’ and can be used to capture Street View imagery in remote places where the car can’t go. Over the next few weeks, Fáilte Ireland will be capturing footage of many places people have not been able to see online before and will be putting some of our most beautiful sights on the map. The Trekker is a wearable backpack, with a camera system on top, designed

by Google. It can be walked through pedestrian walkways or trails on foot, and automatically gathers images as it goes.

Starting along the Wild Atlantic Way, Fáilte Ireland employees will be capturing

In association with

sights such as islands like Inishbofin, Achill, the Blaskets and Dun Aengus on Inish Mor, as well as other significant destinations such as Sliabh Liag, Croagh Patrick and Mizen Head. Fáilte Ireland is borrowing the Trekker to capture many of the highlights of ‘Ireland’s Ancient East’, including the narrow streets of medieval towns, the grounds of stately homes, and iconic attractions such as Newgrange.

The specialised camera will also be used to capture parts of the Dublin experience, particularly many scenic walks. “Three quarters of visitors told us that they use the internet to plan their itinerary here before arriving,”says Daragh Anglim, Fáilte Ireland’s Head of Digital. “The use of Google Trekker is therefore a welcome addition to Fáilte Ireland’s significant engagement with digital and social media to promote Ireland.”

he Burren Food Trail was recently honoured as the Irish winner of the 2015 EDEN (European Destination of Excellence) Award. This EU-wide competition, which is managed by Fáilte Ireland, is designed to encourage and promote a more sustainable form of tourism development. This year’s theme was tourism and local gastronomy and The Burren Food Trail won the award for developing a tourism offering based on their local gastronomy, which balances sustaining the local environment with the promotion of viable tourism.

The Burren Food Trail now holds the European accolade of ‘Destination of Excellence 2015 – Tourism and Local Gastronomy’ and will receive free marketing supports from Fáilte Ireland, including a professional photo shoot for the destination to be used for promotional purposes and a grant of 5,000 for business development support initiatives. As victors, The Burren Food Trail will also represent Ireland at a showcase exhibition of the EDEN winners from all participating European countries in Brussels later this year. John Mulcahy, Head of Food and Hospitality for Fáilte Ireland, says that just over one third of overseas visitor expenditure in Ireland is spent on food and drink, equating to .2bn in 2014.

L to R: Tina O’Dwyer, Burren Food Trail, winner of the EDEN Award, with Shane Raftery (right) and John Mulcahy, Fáilte Ireland.

HOTEL

234564_CP_FAILTE_JM_H&C.indd 14

CATERING REVIEW

15/09/2015 13:13

Commercial

PROFILE

DID YOU MAKE THE TOURISM TOWNS SHORTLIST?

F

áilte Ireland recently published its shortlist of 15 towns and villages that are being considered for the 2015 Tourism Towns Awards. The competition, now in its fourth year, is designed to recognise Irish towns and villages where the local community goes the extra mile to enhance their appeal to tourists. The 15 towns will be subject to a series of unannounced inspections from a team of independent ‘secret shoppers’ who will visit each location and look for evidence of a high quality visitor experience and of involvement by the local community and businesses in delivering this experience. They will look at the quality of its attractions and sites of interest and how well the town promotes what they have to offer. The shortlist will be whittled down to a final list of ten ‘Highly Commended Tourism Towns’, which will be announced at the National

Tidy Towns Awards later this year.

Subsequently, the overall winners for the Best Large and Best Small Tourism Town will be announced by Fáilte Ireland in November.

Now in its fourth year, the award will continue to focus on how participating towns have developed their local area in the following key tourism areas: Sense of Place – how the town tells its own unique story to visitors, what is special about it, and what distinguishes it from other towns; Local Involvement – how the local community works together to provide an authentic visitor experience; Tourism Products Available – what the town has to offer visitors; Development and Promotion of the Town – how the town takes a unified approach to marketing and developing the town into a ‘tourism town’.

TOURISM TOWNS SHORT-LIST Kilkenny

Kilkenny

Lismore

Waterford

Killarney

Kerry

Clonakilty

Cork

Belmullet(Beal an Mhurtaigh) Ardmore

Mayo Waterford

Tralee

Kerry

Adare

Limerick

Sneem Carrick on Shannon

Kerry Leitrim

Kenmare

Kerry

Portmagee

Kerry

Cobh

Cork

Youghal

Cork

Mountshannon

Clare

In association with

HOTEL

CATERING REVIEW

234564_CP_FAILTE_JM_H&C.indd 15

15/09/2015 13:13

COVER STORY

High HOSPITALITY

10

HOTEL

CATERING REVIEW | SEPTEMBER 2015

010_H&C_Sept 2015_Cover Story.indd 10

15/09/2015 13:23

COVER STORY

As the industry’s recovery continues and growth reaches new heights, Hotel & Catering Review talks to the presidents of the IHF and RAI about the recent spate of refurbishment projects that are transforming the face of Irish hospitality.

There

are a number of key benefits that hoteliers can enjoy as a result of successfully completing a major refurbishment project, including protecting and improving business levels, remaining competitive, maintaining high standards for room stock and public areas (this is important given the constraints on investment that have existed due to the downturn), and the possibility of improving the establishment’s star rating. “Many hotels have experienced severe constraints around the availability of investment funding in recent years simply because hotel profitability has been very low,” says Stephen McNally, Irish Hotels Federation President and Deputy Chief Executive of Dalata Hotel Group. “We are coming out of a very difficult downturn during which many hoteliers around the country struggled simply to survive. Since 2014, there has been some bottom line improvement and many of our members are completing what I call maintenance capital, which is spending minimum amounts to renew and improve their products. Many IHF members are planning to refurbish in late 2015 or early next year. There can be no doubt that the entry of new brands will encourage existing owners to improve their product. However, it must be remembered that much of the hotel stock is relatively new, given the huge expansion of new hotels in the early noughties. The real focus is on refurbishing and renewing ground floor public areas, restaurants and bedrooms. Many hotels around the country are also renewing function rooms with a focus

on protecting their wedding and function business. There have been improvements in profit over the past two years as tourism numbers improve and room rates increase.

This is allowing hoteliers to reinvest revenues in their premises and to source additional financing. People are much more optimistic about the future and the lending institutions realise that, if investment is made in the right areas, there will be a good return.”

So why should hoteliers be planning to refurbish now? “It is all down to future prospects and trends,” says Stephen. “Tourism numbers are now at record levels and, while the main urban areas and tourism hotspots have benefited most, the recovery is filtering out to other parts of the country. The outlook for the domestic economy is also very good with confidence having returned. If you have a good product, you can obtain rate improvements. I’d recommend that every hotelier have a three to five year plan for what their business levels are projected to reach and invest accordingly. Refurbishment should be an integral part of this plan, rather than isolated from it, otherwise there is the risk that valuable money will be wasted. Hoteliers should plan the works around business levels with a view to minimising revenue losses.

Hoteliers should also look at their business through the eyes of their customers and pay particular attention to any areas that customers may have commented negatively about. Most importantly, hoteliers should not lose sight of the return on investment!”

What advice would he give to hoteliers regarding the sourcing of suppliers to carry

I’D RECOMMEND THAT EVERY HOTELIER HAVE A THREE TO FIVE YEAR PLAN FOR WHAT THEIR BUSINESS LEVELS ARE PROJECTED TO REACH AND INVEST ACCORDINGLY. REFURBISHMENT SHOULD BE AN INTEGRAL PART OF THIS PLAN, RATHER THAN ISOLATED FROM IT, OTHERWISE THERE IS THE RISK THAT VALUABLE MONEY WILL BE WASTED. Triple Room, Clarion Hotel, Limerick

010_H&C_Sept 2015_Cover Story.indd 11

SEPTEMBER 2015 | HOTEL

CATERING REVIEW

11

15/09/2015 13:23

COVER STORY

Now one of Ireland’s most luxurious Irish country house hotels, Castle Durrow in Co Laois was originally built by Captain William Flower in 1716 as his family home. The hotel castle has been completely restored and decorated by proprietors Peter & Shelly Stokes.

out or contribute to the refurbishment of their property? “I would recommend that hoteliers visit competitors and do their research. Fellow hoteliers know the good suppliers and the ‘not so good’ suppliers. Watch health and safety and ensure your suppliers are accustomed to working in ‘live’ hotels. Agree the standards required from the outset, as any changes midway through projects usually mean increased cost. My motto is ‘keep the project on time and on budget’.

MAJOR MAKEOVERS A number of significant and successful refurbishments have been completed by IHF member companies over the past couple of years. “One of the main projects that comes to mind is Ashford Castle, which is not only a superb hotel but a part of Irish history,” says Stephen. “The Maldron Hotel beside Dublin Airport just completed 251 new rooms and public areas at a cost of 3m, which is very impressive. The Majestic Hotel in Tramore has completed a superb job and increased its star rating to a four star while the 1m refurbishment of Fitzgerald’s Woodlands House Hotel in Limerick also delivered a four star result for the property. Other great

12

HOTEL

examples are Harvey’s Point in Donegal and Cassidy’s Hotel Double Room, in Dublin, and there Clarion Hotel, are many impressive Limerick examples throughout the country.” The Kingswood Hotel in Citywest, which was bought by McGettigan’s in December 2014, has been credited with four stars following a major design transformation of its 129 guest rooms and public spaces, while The Clarion Hotel Limerick recently completed a substantial 1m interior refurbishment programme.

And there are plenty of major makeovers in the pipeline. The five star InterContinental Hotel in Ballsbridge is embarking on a 5m upgrade. Private equity group Lone Star Funds closed its 900m acquisition of Jurys Inn earlier this year and it is likely that a significant programme of refurbishment will be carried out on the chain of 31 hotels over the coming years.

The Talbot Hotel Group has investment plans for the properties that it has acquired over the past couple of years and Dalata Hotel Group is investing 27m in the redevelopment and

upgrade of the Clayton Hotels and Maldron Hotels brands.

Anthony Gray, President of the Restaurants Association of Ireland and owner of the Eala Bhán, Rockwood Parade, and Trá Bán, Strandhill, restaurants in Sligo, says that the restaurant sector is witnessing a ‘slight increase’ in refurbishment work. “It is always a good time to enhance your property and make it appealing,” says Anthony. “However, in recent years restaurateurs were struggling to maintain and even paint their buildings because the funds just weren’t there to carry out any significant makeovers. But now that we are on the tail end of the recession and the economy is on the up people are spending more time refreshing their businesses. A lot of small restaurant busineses now have refurbishment programmes in their business plans and that can only be good for customers and for a restaurant’s bottom line.”

CATERING REVIEW | SEPTEMBER 2015

010_H&C_Sept 2015_Cover Story.indd 12

15/09/2015 13:23

From fine savoury canapés and rainbow French macaroons to convenient semiprepared bread and pastries, Coup de Pates® treats your customers to the finest in flavour, variety and authenticity. Working hand in hand with them, we’ve carefully selected the very best products just for you.

ARYZTA Food Solutions, Grange Castle Business Park, Clondalkin, Dublin 22, Ireland www.aryztafoodsolutions.ie Tel: +353 1 646 7200 Fax +353 1 464 7489 Telesales ROI: 1850 457 459 Email: afsordering@aryzta.com CDP a4-advert_06.indd 1 237095_1C_Aryzta_ALS_HC.indd 1

27/08/2015 15/09/2015 12:19 13:11

REFURBISHMENT

O PERIOD Restoration

The fallout from the recession has impacted on re-investment in the physical product in many hotels around the country. That’s why it is encouraging to see two of Ireland’s most prestigious properties completing significant renewal programmes across their entire operations.

14

HOTEL

ver 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, while the five star Glenlo Abbey Hotel in Galway has just completed a two-year renewal and refurbishment process.

The work on one of Europe’s most iconic properties started in earnest when Dr Michael Smurfit purchased The K Club outright in 2012 and became the 100% owner. Since then, renovations and improvements include building two all weather tennis courts, resurfacing

CATERING REVIEW | SEPTEMBER 2015

014_H&C_Sept 2015_REFURB_2 hotels.indd 14

15/09/2015 13:24

REFURBISHMENT

Inis Mor Room, The K Club

THE ADDITIONAL ROOMS AND FACILITIES WILL GREATLY ENHANCE OUR CURRENT OFFERING AND WILL ADD SIGNIFICANTLY TO THE TURNOVER OF THE K CLUB IN THE YEARS AHEAD...THIS RENOVATION MARKS THE START OF A NEW CHAPTER IN THE RICH HISTORY OF THE K CLUB. MICHAEL DAVERN, CHIEF EXECUTIVE OFFICER, THE K CLUB.

The lobby, Glenlo Abbey Hotel

the entrance avenue, opening a new Thai restaurant and commissioning new, handmade Connemara Carpets for the lobby and public areas.

Construction work, undertaken by Bernard McNamara, began in March and work on the new wing has now been completed well ahead of schedule. The Liffey Wing is located to the west side of the hotel and contains 70 bedrooms, bringing the total number of rooms at The K Club to 140. “Developed in the same style as the original house, the Liffey Wing has been sympathetically created and blends seamlessly with the old,” says Michael Davern, Chief Executive Officer of The K Club. “The bedrooms are in the

Media Puzzle Lounge, The K Club

new ‘Liffey Deluxe’ category and many of them enjoy views of the River Liffey or the gardens, while most ground floor rooms enjoy direct access to a private terrace.

Bedrooms are from 410 square feet to 800 square feet in size and feature lofty ceilings, air conditioning, huge windows, mini bars, Nespresso coffee machines and spacious hand painted bathrooms, complete with twin sinks, extra deep baths and separate power showers with traditional and rain water heads.”

The furnishings too are in keeping with the original Straffan House, which was built in 1832 by the French wine making Barton family. “Rooms have been designed to echo classical elegance, comfort and, of course,

luxury,” says Michael. “Each bathroom depicts different hand painted motifs or French countryside scenes. Wardrobes are generous and the soft furnishings are rich and elegant. Wallpapers have been influenced by the châteaux of France and include soft damasks, butterfly and bird prints, and classic patterns featuring country squires and ladies. Curtains are hand made in luxurious silk and feature timeless, classical prints, while antique style furniture, gilt mirrors and console tables set the scene for a luxurious slumber. Timeless art pieces adorn the public walkways and bedrooms and are in keeping with the original art work collection for which The K Club is famous.”

Despite the classic interiors, the hotel

SEPTEMBER 2015 | HOTEL

014_H&C_Sept 2015_REFURB_2 hotels.indd 15

CATERING REVIEW

15

15/09/2015 13:25

REFURBISHMENT

Top: Palmer Bar Left: The French Room, Glenlo Abbey Hotel

Above: Pullman Restaurant, Glenlo Abbey Hotel Below: Corrib Deluxe Suite, Glenlo Abbey Hotel

#Mindy Brownes

This Irish-based Interiors company, in business for 15 years, is located in Westmeath. mindybrownes.com

16

HOTEL

enjoys the best in modern technology.

Super-fast dedicated fibre broadband has been installed and is capable of reaching download speeds of up to 250Mb, while a new conference room, ‘Inis Mór’, has also been created, which is located in the original house. It has an original stucco ceiling, chandeliers and several bay windows which overlook the manicured gardens and the River Liffey. The room can hold up to 130 people banquet style and can be configured in many ways for meetings, conferences or a variety of events or private dinners. This multi-use space has been wired to facilitate all types of audio visual equipment.

A new bar called ‘The Media Puzzle Bar’ has also been added as part of the renovation programme. “It is named after Dr Smurfit’s Melbourne Cup winning horse and is painted in a classic racing green,” says Michael. “It features large windows and French doors to the gardens. The ‘Gatsby’ style chandeliers were taken from the old swimming pool in the hotel, which were fitted by one of the previous owners, Iranian Air Force founder, Nader Jahanbani, who was executed around the time of the downfall of the Shah Reza Pahlavi government.

Michael Davern says that it was a very

quick build, due largely to the enhanced building techniques used by McNamara Construction and the design team, which saw large precast concrete sections of the building being made off site and assembled on location. “We are delighted that work has been completed on the bedroom wing,” he says. “The additional rooms and facilities will greatly enhance our current offering and will add significantly to the turnover of The K Club in the years ahead. The discerning independent traveller demands a certain standard and our luxurious rooms will not just meet their expectations but will exceed them. The new rooms, along with our unique leisure facilities, which include tennis, four restaurants to dine in, a resort spa, horse riding, falconry, clay target and air rifle shooting, archery and fishing, not to mention world class golf courses which have hosted the 2006 Ryder Cup and 13 European Opens, will enable us to accommodate international incentive business from North America. This renovation marks the start of a new chapter in the rich history of The K Club. The hotel now offers the very latest in 21st century comforts and technology and true luxury served with more than a dash of classic Irish hospitality!”

Another property that is justifiably

CATERING REVIEW | SEPTEMBER 2015

014_H&C_Sept 2015_REFURB_2 hotels.indd 16

15/09/2015 13:25

REFURBISHMENT

Top: Liffey Deluxe Suite, The K Club Right: Liffey Deluxe Suite, The K Club

Above: Liffey Deluxe Suite bathroom, The K Club Below: Barton Suite, The K Club

THE REFURBISHMENT PROCESS HAS GIVEN GLENLO ABBEY HOTEL REAL MOMENTUM TO BUILD UPON THE EXCELLENT REPUTATION THAT THE HOTEL HAS ENJOYED SINCE ITS INITIAL OPENING IN 1992.

RORY O’SULLIVAN, GENERAL MANAGER, GLENLO ABBEY

proud of the results of its refurbishment programme is the Glenlo Abbey Hotel in Galway. Following on from the initial refurbishment of the Corrib Banqueting Suite in 2013, the 2m re-development of the main house and bedrooms of Glenlo Abbey Hotel has been completed in full.

“The refurbishment process has given Glenlo Abbey Hotel real momentum to build upon the excellent reputation that the hotel has enjoyed since its initial opening in 1992,” says General Manager Rory O’Sullivan. “It is fitting that we recently welcomed the President of Germany to stay in the hotel at the end of the refurbishment process, as the house itself was long renowned as a destination of note for landed gentry, statesmen and royalty alike down through the years.”

Each of the 50 bedrooms and suites has

been completely transformed to create contemporary yet elegant interiors. “Guests can relax in luxurious surroundings with plush bedroom furnishings,” says Rory.

“Each of the Abbey Classic and Corrib Deluxe bedrooms come complete with Mindy Browne lamps, Baroque style mirrors, woven Axminster carpets throughout, diamond tufted headboards handmade by Abbeyowney, bespoke Queen Anne style furniture - upholstered in Boyle & Butler fabrics, damask Zoffany wallpapers and handmade curtains from the Cremins Moiselle Trend Collection. The signature look of the bedroom corridors with woven Axminster tartan carpets and photographs of Connemara landscapes from Sean Tompkins, attract the eye as you stroll towards your room, set beautifully against the dark mahogany woodwork.”

Glenlo Abbey’s three elegant reception rooms in the main house - the Ffrench Room, the Kentfield Lounge and the Palmer Bar – have also been restored, and their Oak Cellar Bar now includes a new lounge which features restored herringbone parquet floors, darkened mahogany panelling softened with tartan upholstered chairs, and aged leather sofas. Other new features at the 18th century Abbey include the installation of underfloor heating and a new south-facing terrace to the rear of the Abbey, overlooking the walled garden, and the restoration of the traditional nine-hole layout at the hotel’s golf course.

One of the most interesting and unique aspects of the renewal programme is the re-opening of the Pullman Restaurant Aboard The Orient Express. This is a 66-seater restaurant comprising two of the original carriages from the Orient Express.

The restaurant has been restored to its former glory and was recently awarded an AA Rosette for its cuisine. Apart from the physical changes to the Abbey’s dining experience, the hotel also welcomed a new award-winning Head Chef, Alan McArdle, in April. “Guests can look forward to some incredible taste sensations on The Pullman Restaurant Aboard The Orient Express this autumn,” says Rory.

SEPTEMBER 2015 | HOTEL

014_H&C_Sept 2015_REFURB_2 hotels.indd 17

CATERING REVIEW

17

15/09/2015 13:25

REFURBISHMENT

Regal

RENOVATIONS Almost €1m has been spent upgrading and renovating the Flynn family-owned and run four-star Imperial Hotel in Cork. Maev Martin talks to the hotel’s General Manager Frits Potgieter about the thinking behind the project and some of the new features at the hotel.

18

HOTEL

T

he Imperial Hotel, which will celebrate its 200th anniversary in 2016, has undergone an extensive renovation programme in advance of its bicentenary year, with the first phase of the programme now completed.

“There were two main reasons why we decided to embark on this project,” says Frits Potgieter. “Firstly, we felt it was good timing, given that our 200-year celebrations will take place next year. Secondly, Flynn Hotels are family-owned, second generation hoteliers who are committed to the next generation of hoteliers so continual refurbishment and

upkeep of their properties is of paramount importance to them.” Do some of the changes reflect a focus on specific markets?

“Cork is a high volume business hub so we wanted to reach out and deliver on the needs and expectations of our corporate clients,” says Frits. “In addition to the refurbishment of the bedrooms, we also now offer a gym to residents and we upgraded our Wi-Fi system.

Also, the leisure guest is a very significant market segment for us due to our prime city centre location so we wanted to add to our food and beverage experience on the ground floor. Our new hotel bar, 76 On The Mall, was key to this. Its stylish and classy

CATERING REVIEW | SEPTEMBER 2015

018_H&C_Sept 2015_REFURB_Imperial.indd 18

15/09/2015 13:28

REFURBISHMENT appearance offers a new look and feel to the hotel and keeps us up-to-date with market trends and expectations. “ Is this a good time for hotels to be thinking about upgrading their facilities? “Absolutely, with buoyancy in the market and in the wider economy, hoteliers should put themselves under pressure to deliver exceptional service experiences and the highest quality of product,” says Frits. “What we have in existence is a warm family welcome. What we wanted to create and move forward with, and where we see ourselves in the future, is grasping hold of current market trends and working with them and developing a product along those lines. We want to create a lifestyle experience for our customers, which includes developing their taste buds as we unveil our new, zesty and innovative menus over the coming months. Overall, we will be introducing a more contemporary approach to food service – we want to be more about the experience - and 76 On The Mall, our new bar and food outlet located just off the lobby where the old South’s Bar used to be, is where all of this will take place.”

The interior of 76 On The Mall has been inspired by the work of the great Irish architect and interior designer, David Collins, who specialised in designing the interiors of bars and restaurants in London. “He was famous for his clean, cool brand of glamour,” says Frits. “He expertly blended textures smooth with rough, matt with reflective - and his signature colour was blue which he used in countless shades. 76 On The Mall features various tones of blue to create a sophisticated but relaxed environment to eat or to enjoy a drink with friends. Private booths for dining have been upholstered in navy leather while cornflower blue high stools with curved backs and buttoned detail are placed around the marble topped bar. The various shades of blue, together with marble, glass and stone, have created a nautical, summer sky, holiday feel.” The bar is open daily and serves lunch, dinner and a large selection of wines, prosecco and craft beer. “It is already proving to be a popular choice for elegant, informal dining for Corkonians and hotel residents alike,” he says.

So far, almost half of the 125 bedrooms have been renewed and refreshed, with the

remaining rooms to be revamped in winter 2015 and spring 2016. “Feature wallpapers, luxurious fabrics and cool, clean lines have all resulted in restful spaces for sleepers,” says Frits. “Here again, blues in various tones have been used - powder blues, aqua and accents of navy are combined with crisp white linen, soft duvets and deep pillows. All rooms have complimentary Wi-Fi, digital interactive TVs and, of course, all of the usual facilities expected of a four star hotel. There is also a new gym, the Escape Gym, which has been built for residents’ use only. Our award-winning Aveda Escape Spa features the Vitality Suite, complete with tropical rain and mist showers, salt and aroma grottos, and an Evian hydrotherapy pool. The spa offers a large selection of Aveda face and body treatments and is widely regarded as one of the best urban spas in the country.”

The Imperial Hotel has 125 bedrooms, various conference and meeting rooms, and a dedicated business centre for up to 250 delegates. “In addition, we have a beautifully opulent and luxurious ballroom, which is perfect for wedding receptions,” says Frits.

“When it comes to food, the hotel stands out as a hot favourite and the most frequented destination in Cork for a bite to eat. Lafayette’s coffee dock is famed for its home-baked cakes and pastries and stunning Byzantine-inspired, hand painted ceiling and is teeming with people every morning and afternoon. The Pembroke Restaurant is open daily for lunch and dinner, while the Fish Hatch offers people the opportunity to grab their own catch of the day on the run. This is ‘posh’ fish and chips at its best!”

The Imperial is regarded by many as the ‘Grand Dame’ of the city. It was designed by Thomas Deane in 1813 and was initially used as commercial rooms for city merchants. In 1816 the building was extended to serve as a hotel and coach yard for the visiting business people, traders and merchants. Several famous figures have stayed in the hotel over the years, including Fr. Mathew, The Temperance Priest, and writers Sir Walter Scott, William Makepeace Thackeray and Charles Dickens.

One of the most famous figures was Michael Collins, who negotiated the Irish Free State Treaty in 1921 and who spent his last night on earth in room 115 at the Imperial before he was shot on that fateful day in August 1922 at Béal na Bláth.

The Imperial Hotel is part of Flynn Hotels, run by John, Allen and Pierce Flynn, and includes the Newpark Hotel, Kilkenny, Old Ground Hotel, Ennis, and The Park Hotel, Dungarvan.

SEPTEMBER 2015 | HOTEL

018_H&C_Sept 2015_REFURB_Imperial.indd 19

CATERING REVIEW

19

15/09/2015 13:28

ONE COOKING TIP WORTH SHARING, SWITCH TO CALOR TODAY. It takes care, attention, skill and the right ingredients to create something truly special.

That’s why we at Calor offer unrivalled customer service and expertise, coupled with tailored energy solutions bespoke to your business. Not only is Calor gas instant and highly controllable - ideal for cooking, it’s also a cost effective and efficient addition to any catering business.

Like all successful working partnerships, it takes the right energy.

TO FIND OUT WHAT WE CAN DO FOR YOUR BUSINESS Call 1850 812 450 or visit www.calorgas.ie

234852_1C_Calor Gas_ALS_HC.indd 1

15/09/2015 13:12

REFURBISHMENT

T

he Irish hotel landscape has changed over the past 15 years and continues to change.

Hotel groups and institutions are the new owners, with many hotels previously owned by property developers being purchased by these groups. The unsustainable debt levels within the industry have forced many hotels to go into receivership where the hotel was sold by the bank. As a result, in 2014 over 60 of Ireland’s 800 hotels changed ownership and a further 60 could be sold this year. To offset the decline in turnover during the recession many hoteliers implemented severe cost cutting measures, especially in terms of repairs, maintenance and replacements. However, hotel owners and managers now need to ensure that their product can compete in this marketplace of new owners and investors where significant re-investment in transacted hotels is occurring. But the shortage of working capital due to over reliance on short-term credit and the reduction in availability of overdraft facilities has forced many deferments of necessary expenditure.

EMPLOYMENT AND INVESTMENT INCENTIVE Many hoteliers and hospitality business owners will be aware of the Business Expansion Scheme (BES) which allowed individual investors to obtain income tax relief on investments up to a certain threshold.

This scheme has been replaced by the Employment and Investment Incentive Scheme (EIIS), a similar tax relief incentive scheme that provides tax relief for investment within certain small- to mediumsized trading companies. While hotels were originally not included in the scheme, the Finance Act of 2013 introduced a number of changes that have an impact on the hospitality industry. Namely, hotels, guesthouses, self-catering accommodation or comparable establishments are now eligible for the scheme if they qualify as a Tourist Traffic Undertaking and have prior approval from Fáilte Ireland.

€ PLAYING

CATCH-UP EIIS FUNDING AND THE HOSPITALITY BUSINESS

There is an obvious need for catch-up refurbishment and replacement works in the industry but many hotels do not have free cash flow from trading to fund their requirements.

Aiden Murphy, Partner, Corporate Finance and Restructuring, Crowe Horwath, explains how they might get around this.

€

€

€

SEPTEMBER 2015 | HOTEL

021_H&C_Sept 2015_REFURB_Cap EX.indd 21

€

CATERING REVIEW

21

15/09/2015 13:31

REFURBISHMENT

THE EII SCHEME ALLOWS AN INDIVIDUAL INVESTOR TO OBTAIN INCOME TAX RELIEF ON INVESTMENTS UP TO A MAXIMUM OF 150,000 PER ANNUM AND THIS FUNDING MECHANISM SHOULD BE AVAILABLE UP TO 2020 FOR THE HOTEL SECTOR.

#Bally nahinch What are the specifics? Like all schemes of this nature, the investment needs to meet certain criteria to ensure that it qualifies under the scheme. An increase in employment numbers is one of the key requirements for securing EIIS approval. EIIS can be used to fund additional working capital requirements arising as a result of increased occupancy/ employment levels so the repositioning of a hotel to attract new markets and the funding to provide higher quality facilities should be eligible. In simple terms, the EII scheme allows an individual investor to obtain income tax relief on investments up to a maximum of 150,000 per annum and this funding mechanism should be available up to 2020 for the hotel sector. The investment term is for a minimum of three years, where the investor’s income tax relief is available at 30% in year one and 10% available at the end of the relevant holding period. The 40% tax saving attained by the investor on their investments itself provides a level of return and so subsidises the funding cost that otherwise would be needed to attract in the investment. (* Under the 2014 Finance Act, which is awaiting EU approval, the investment term may change from a three to four-year period.)

22

HOTEL

Ballynahinch Castle underwent a significant redesign and refurbishment of its interiors over a five-month period last year.

Take a family run hotel company, for example, with a 50-bedroom hotel. There may be a requirement to do the generational upgrade and re-launch to target new markets.

The hotel company in question would normally look to fund this either from working capital or by way of a bank loan. In this example, the company would spend 6k on each room for soft furnishings, tv, wifi, etc. and 150k on ground floor activities, including replacement of carpets, promotion of a new restaurant offering, and new kitchen equipment and marketing campaigns etc. A bank loan for 450k with the repayment term of maybe five years and an interest rate of seven per cent would have an annual funding cost of 110k or total cost of 550k. As the banks now require repayment of interest

and principal from commencement of the loan, the issue for the hotelier is whether the return on investment is immediate enough to allow these repayments or if a period of time is needed for customers to react to the new marketing campaigns, experience the upgrade and so use the hotel more and pay a premium over past rates.

The solution may be to have the business approved by Fáilte Ireland as a qualifying business for EIIS and thereafter seek, say, 50% of the project cost or 225k from outside investors. They would take a shareholding in the company which is to be repurchased by the company after three years for a commercial return which may give a 20% coupon or result in a 270k total repayment. The approval and legal costs of using EIIS would lead to additional professional fees but the overall cost is likely to be similar to bank funding. The benefit is that the EIIS funds may facilitate a larger project, the availability of matching funds may convince the bank to support the loan, and the project may be commenced and completed sooner. As the repayment obligation for EIIS funds is deferred for three years, it may create a scenario where initially the bank loan can be afforded, as the immediate repayments are reduced by 50%.

As the business grows and profits are generated, these increased funds can then be used to repay the EIIS investors at the appropriate time.

The level of catch up work in terms of refurbishment and replacements is very significant and is evident from the 60 hotel sales is 2014 where the majority of new owners have implemented a refurbishment programme to re-position their hotels and where over 25% of the acquisition price is often again invested in the refurbishment of the property. Buyers of existing hotels can also avail of EIIS relief as it is generally available once an established trading history exists. It is likely that over the next few years at least 50m per annum will be spent repositioning hotels after the recession and much of this will be on refurbishments and upgrades of facilities.

There are a number of pre-conditions that need to be complied with for investors to obtain tax relief on their investment so we would advise hoteliers looking at this as a funding mechanism to attain appropriate specialist tax advice. Crowe Horwath provide both advice on completing the Business Plan for Fáilte Ireland approval, as well as taxation advice on gaining Revenue approval and on the structuring of the EIIS investor shareholdings in the hotel company.

CATERING REVIEW | SEPTEMBER 2015

021_H&C_Sept 2015_REFURB_Cap EX.indd 22

15/09/2015 13:31

Commercial

PROFILE

ENERGISING THE HOSPITALITY SECTOR FLOGAS HAS BEEN SUPPLYING LPG AND NATURAL GAS, AS WELL AS PROVIDING ENERGY SOLUTIONS AND TECHNICAL ADVICE, TO THE HOSPITALITY INDUSTRY FOR MANY YEARS.

A

s an energy solutions specialist, our business goes beyond simply managing and accommodating your gas needs. Working to a simple brief, to cut customers’ energy costs, we create and implement a complete ‘turnkey’ energy solution that is specific to your business. Gas is the preferred form of energy for many of Ireland’s top chefs as they strive to deliver a culinary performance par excellence. “The ease of control, as well as the instant versatility of Flogas, makes it a joy to work with,” says top Irish chef Neven Maguire, who uses Flogas LPG not only for cooking but also for central heating, hot water and the gas fire in the lounge at his premises, the world-renowned MacNean House and Restaurant in Blacklion, Co Cavan. Flogas LPG and natural gas has many advantages as it is cheaper and more flexible than other forms of energy. Another attraction for the hospitality business owner is its complete independence. Our customers have no fear of power cuts or strikes. This is a major advantage for catering businesses, particularly during periods of peak usage.

Neven Maguire uses Flogas LPG at MacNean House and Restaurant for cooking, heating and hot water.

A FULLY INTEGRATED RANGE Flogas provides advice on a full range of gas appliances to hospitality business owners and we co-operate with some of the leading equipment companies to promote sales of gas equipment. Our gas fires provide guests with the cosy comfort of a fire burning in the hearth they are efficient, economical and attractive - and very clean. Flogas water heating provides instant, unlimited hot water at the turn of a tap. As our direct-fired water heaters only heat the water needed at a particular time, there is no heat loss caused by piping heated water around your building when it is not needed. There is also a gas tumble dryer in the gas appliance range.

It is bigger than a conventional dryer and up to 35% cheaper to run. In addition, the new Flogas Gaslight cylinders, suitable for barbecues, are about half the weight of the traditional steel cylinders and will lessen any heavy lifting for your staff. The Flogas Gaslight cylinders are also suitable for patio heaters.

NATURAL GAS Flogas also supplies natural gas, with some of the most competitive offerings for hospitality customers in Ireland. For more details on what Flogas can offer, contact us on

(041) orCemail: W HOTEL EIVER9831041 GCATERING NIRETA REVIEW LETinfo@fl OH ogas.ie. www.flogas.ie

CP_Flogas_Training_JM_H&C_V1.indd 23

15/09/2015 13:14

Commercial

PROFILE

MEET THE TEAM LEADING IRISH COMPANY EXCEL RECRUITMENT FIELDS A STRONG TEAM OF SPECIALISTS WITH DIVERSE CAREERS IN THE HOSPITALITY INDUSTRY. THEIR EXPERTISE AND EXPERIENCE WILL HELP OWNERS AND MANAGERS TO SOURCE THE IDEAL CANDIDATES TO MEET THE EVER CHANGING NEEDS OF OUR GROWING INDUSTRY.

SHANE MCLAVE

EILEEN LANGAN RIZVI

LAURENCE RODGERS

JOHNATHON ARMSTRONG

Shane is Excel Recruitment’s General Manager across Hotel & Catering, Healthcare, Industrial and Temporary Recruitment divisions. Shane began his career in 1995 as a Commis Chef. He rose to the position of Head Chef before branching out into the recruitment sector in 2006. He has since managed some of the best known recruitment companies in Ireland. Shane’s speciality lies in his capacity to understand the many facets of hospitality and his ability to source candidates for specific areas.

Shane has worked in recruitment for almost a decade. He is currently leading Excel’s Hospitality business through its busiest period since the company was established.

Eileen is a Senior Hospitality Consultant with Excel. She boasts over a decade of recruitment experience within the hospitality industry, as well as a strong background working in hotels. Eileen began her career with Ryan Hotels and from there she carved out a successful career in some of the most prestigious properties in the business, including The Gresham Hotel, The Jury’s Group and The Royal Marine Hotel. Eileen also has extensive experience in restaurant and franchise food management. Starting in recruitment in 2005, Eileen still holds close ties and relationships with some of her original clients, which is a testament to her strong people skills and her reputation as an affable recruiter and staffing solutions provider.

Laurence is the newest addition to the hospitality recruitment team at Excel. With over 15 years’ experience in hospitality, many of which were at management level, Laurence has a strong working knowledge of the industry, as well as the mindset and skill it takes to succeed.

By transferring this knowledge into recruitment and combining it with strong account management experience, Laurence has become a proactive recruiter within the Excel team. Together with Eileen, Laurence caters for the staffing requirements for all areas within the hotel, restaurant and corporate catering businesses.

An assertive problem solver and experienced recruiter, Johnathon runs Excel’s temporary recruitment team for the hospitality industry. He is the longest serving temporary hospitality recruiter in Ireland, with over a decade of experience working on delivering temporary staffing solutions. With just an hour or a day’s notice, Johnathon can source candidates for our extensive client list. His background in restaurant management, particularly his high volume and fine dinning experience, has given him a thorough understanding of our clients and their demands. He has organised staffing solutions for high profile festivals and events, five star properties, and blue chip corporate catering companies.

For further information, visit www.jobsatexcel.ie, email info@excelrecruitment.com, or call (01) 871 7676.

237100_CP_Excel_JM_H&C_V2.indd 24

HOTEL

CATERING REVIEW

15/09/2015 13:15

STYLE TRENDS

Interior DESIRE

Style Tip For me, lighting is the key to creating a seductive atmosphere in a venue.

Customers want to look attractive and feel good about themselves.

Ann-Marie O’Neill of O’Donnell O’Neill talks about mixing the classical with the decadent as she desgined the interiors of new restaurant Suesey Street in Fitzwilliam Place.

Suesey Street, Fitzwilliam Place

LARGE LEATHER CHAIR

www.andfurniture.com

Ann-Marie O’Neill

BLOOMINGVILLE PENTAGONAL TABLE

www.amara.com

ADELAID RECTANGULAR MIRROR

www.lauraashley.com BEDFORD BAR STOOL

The brief that designer Ann-Marie O’Neill received from Suesey Street restaurant in Fitzwilliam Place was to create “a venue with a cosy and welcoming atmosphere that should embrace you as soon as you walked into the premises”, with “a casual, laid back, luxury feel” and a solid quality finish.

The interior design began by creating a vaulted brick ceiling evocative of a french wine cellar to create a cave like effect. “The marble bar counter top and leather bar arm rest are both tactile finishes that help emphasise the luxurious and established feel we wanted to bring through to Suesey Street,” says Ann-Marie. “The seating throughout is classical and decadent with the use of strong olive velvet shades. The artwork on the walls adds a touch of cheeky decadence and the final third space is the outdoor terrace which has been created as a comfortable green oasis at the rear of the restaurant. This unexpected hidden gem is full of lush planting and wicker screens centred around a welcoming fireplace.”

WEEKLY PLANNER CHALK BOARD

www.livelaughlove .co.uk

WATERFORD WINE GLASSES

www.amara.com

EICHHOLTZ WALL LAMP NOTTING HILL

www.sweetpeaandwillow.com STETSON BAR STOOL

www.sweetpeaandwillow.com

OTTO TABLE

www.andfurniture.com

www.mcguiganfurniture.com

SEPTEMBER 2015 | HOTEL

025_H&C_Sept 2015_Interior Trends.indd 25

CATERING REVIEW

25

15/09/2015 13:33

ON THE MOVE

Move

On the

New Appointments, Promotions and Recruitment

ALAN MASTERSON

AMANDA BROLLY

NEW POSITION GROUP PURCHASING RELATIONSHIP MANAGER

NEW POSITION REVENUE ASSISTANT

NEW POSITION GENERAL MANAGER

EMPLOYER TRINITY HOSPITALITY SERVICES

EMPLOYER INTERCONTINENTAL DUBLIN

Amanda Brolly has joined Trinity Hospitality Services as Revenue Assistant. In her new role, Amanda will be involved in increasing room revenue for the company’s 260 hotel clients. She joined Trinity Hospitality Services from the Trinity City Hotel, Dublin, where she was Revenue Supervisor.

A graduate of Athlone Institute of Technology with an Honours degree in Tourism & Hospitality Management, Amanda previously held front office and reservations positions with The Clarion Hotel in Sligo and the Ashdown Park Hotel in Wexford.

The InterContinental Dublin has appointed Clement Gaffney as General Manager of its five star property in Ballsbridge. Clement was previously Director of Hotels for Lough Rynn Castle in Leitrim and Kilronan Castle in Roscommon and will take up his new position this month. Clement has over 25 years’ experience in managing iconic Dublin hotels, having started his career at the Doyle Group. He has held senior management roles at both the Westbury and at Jury’s in Ballsbridge before managing the opening of Jury’s at London, Heathrow. A native of Leitrim, Clement is a graduate of GMIT and has also completed a management programme at Cornell University in the US.

EMPLOYER IRISH HOSPITALITY INSTITUTE

Alan Masterson has been appointed Group Purchasing Relationship Manager with Trinity Hospitality Services, which provides bespoke support services to more than 260 hotels in Ireland and across Europe. Alan has an extensive background in hospitality, most recently working with Harry’s Hotel, Kinnegad where he was responsible for operations and business development.

Previously Alan worked for Tifco Hotel Group, Clarion Hotels and The Cusack Hotel Group.

In May 2015 Alan was awarded a Diploma in Sales, Marketing, PR and Advertising from Dublin Business School. Trinity Hospitality Services is a wholly owned subsidiary of hotel and hospitality management company, Prem Group.

26

HOTEL

CLEMENT GAFFNEY

CATERING REVIEW | SEPTEMBER 2015

026_H&C_Sept 2015_On the Move.indd 26

15/09/2015 13:34

ON THE MOVE

GARRETT MARRINAN

SONYA BOYD

LINDA O’SHEA

NEW POSITION GENERAL MANAGER

NEW POSITION THAI SPA MANAGER

NEW POSITION ASSISTANT SPA MANAGER

EMPLOYER CLARION HOTEL CORK

EMPLOYER LOUGH ERNE RESORT

EMPLOYER THE KINGSLEY

The Clarion Hotel Cork has appointed Garrett Marrinan as General Manager. Garret has been with the Choice Hotel Group for the past 10 years. He comes to the Clarion Hotel Cork after a five year stint as General Manager at Clarion Hotel Dublin Liffey Valley. Prior to that he was General Manager at the Clarion Collection Hotel in London for three years. Garret spent seven years in the US in various management roles for Marriott Hotels.

He is a graduate of DIT Cathal Brugha Street with a Diploma in Hotel Management and Business.

Garret will oversee a number of key upcoming projects, including the development of a new restaurant concept for the hotel and a full bedroom refurbishment from January 2016 onward.

Lough Erne Resort in Enniskillen, Co Fermanagh, has appointed Sonya Boyd as Thai Spa Manager.

Sonya has over 16 years’ experience in the industry, including the successful management of the award-winning global spa brand Elemis in Ireland over the last seven years while working with some of the industry’s leading spa brands.“I’m delighted to be taking on the role of Thai Spa Manger at the luxurious five star Lough Erne Resort,” says Sonya. “And I look forward to enhancing the reputation of the Thai Spa as one of Ireland’s leading resort spa destinations.”

Linda O’Shea has been appointed as Assistant Spa Manager at The Kingsley in Cork. Originally from Co Kerry, Linda graduated from ITEC and CIBTAC with a diploma in aesthetic treatments, as well as third-level diplomas in body treatments and facial treatments. She went on to achieve a fifth-level beauty therapy workplace skills diploma and a Train the Trainer certificate.

On completion of her studies in 2008, Linda was employed by the five-star luxury cruise liner company, Steiner, working at The On Board Spa by Steiner.

During her seven years with Steiner Linda gained a wealth of experience in the spa industry, working all over the world in places such as Hawaii, Alaska and the Caribbean, and with a diverse range of the most advanced skin treatments.

SEPTEMBER 2015 | HOTEL

026_H&C_Sept 2015_On the Move.indd 27

CATERING REVIEW

27

15/09/2015 13:34

Commercial

PROFILE

FACEBOOK FANS REACH 3MILLION TOURISM IRELAND’S FACEBOOK FANS REACH THE THREE MILLION MARK WORLDWIDE, DUBLIN IS VOTED THE WORLD’S SECOND FRIENDLIEST CITY BY READERS OF CONDÉ NAST TRAVELER AND TOURISM IRELAND EMBARKS ON A VARIETY OF INITIATIVES TO DEVELOP THE US, CHINESE, FINNISH AND FRENCH MARKETS.

MINISTERIAL BOOST FOR US TOURIST MARKET

(L-R): Brian Harte, Sarah Fitzpatrick, Niall Gibbons and Mark Henry of Tourism Ireland.

T

ourism Ireland has reached three million fans on Facebook around the world. It is now the third most popular tourism board on the social networking site – after Australia and the US. Social media marketing is a hugely important element of Tourism Ireland’s global promotional programme to highlight the island of Ireland.

And the organisation’s ‘social footprint’ is considerable, with more than 50 social media presences in total, including Facebook pages in 15 markets, Twitter, Instagram, Google+, Pinterest and YouTube, as well as Sina Weibo and WeChat in China. Tourism Ireland has more than 300,000 followers on Twitter at the last count, making it

the number two tourism agency in the world after Britain. It is also second among tourist boards (after Australia) on YouTube, with more than 21 million views. Reaching three million fans on Facebook is significant for a number of reasons.

Each fan has an average of 200 friends so Tourism Ireland is just one click away from having its messages and photos shared each week with a potential 600 million friend connections worldwide. Tourism Ireland estimates that the value of the conversations about holidays in Ireland generated by its three million Facebook fans will be worth about 15m this year (i.e. what those conversations, if paid for as advertising, would cost).

The 35th annual Milwaukee Irish Fest, the largest celebration of Irish culture and heritage in the US, took place recently. With a huge audience of about 150,000 visitors, the four-day festival was an ideal opportunity for Tourism Ireland to showcase the island of Ireland as a superb holiday destination.

Joe McHugh, Minister of State for Gaeltacht Affairs and Natural Resources, was at the festival, where he met with the Tourism Ireland team and the various Irish tourism enterprises in attendance.

Joe McHugh, Minster of State for Gaeltacht Affairs and Natural Resources, with Marie McKown (left) and Louise Cooney, both Tourism Ireland, at this year’s Milwaukee Irish Fest.

HOTEL

234630_CP_Tourism_JM_H&C.indd 28

650,000 FRENCH READ ABOUT WAW

A major 40-page article all about Ireland and the Wild Atlantic Way featured in a recent edition of Grands Reportages, a popular French travel magazine with about 650,000 readers or potential holidaymakers for the West of Ireland. “We are delighted with the extensive coverage in Grands Reportages magazine, which is an excellent way of showcasing the Wild Atlantic Way to a large audience of potential French holidaymakers,” says Monica MacLaverty, Tourism Ireland’s Manager for Southern Europe. “Publicity is an important element of our overall promotional programme, helping to raise awareness through the media in France of our spectacular scenery and the many things to see and do on a holiday in Ireland.”

CATERING REVIEW

15/09/2015 13:17

Commercial

The Kon-Tiki Tours team at Monasterboice with Maarit Kärkkäinen, Tourism Ireland (left), and tour guide Josephine O’Keeffe (fifth left).

PROFILE

FINNS ENJOY IRELAND’S

ANCIENT EAST

T

he staff of a leading Finnish tour operator and travel agency, Kon-Tiki Tours, were in Ireland recently to experience some of Ireland’s Ancient East, including Brú na Bóinne and Monasterboice. “There really is no substitute for being able to experience what Ireland has to offer first-hand,” says Aileen Hickey, Tourism Ireland’s Manager for the Nordic Region. “Our aim is that when they return home the Kon-Tiki Tours team will be even more enthusiastic about the destination, helping to secure a greater share of their business for Ireland.”

Niall Gibbons, CEO of Tourism Ireland, being interviewed on the ‘Glamorous Ireland’ documentary.

DUBLIN OF THE WELCOMES Dublin was recently voted the world’s second friendliest city by readers of Condé Nast Traveler, the prestigious US travel magazine. The magazine unveiled the results of its Readers’ Choice Survey of the world’s friendliest cities, with Dublin making it into second position (it was number five in 2014).

“Again and again, our research shows us that the friendliness of our people is one of our

unique selling points,” says Tourism Ireland CEO Niall Gibbons. “It is the warm welcome and the ‘craic’ here that resonates with our overseas visitors and makes Dublin and Ireland such a great choice for a short break or holiday. This accolade by the readers of Condé Nast Traveler magazine gives Tourism Ireland a wonderful platform to continue to promote Dublin and the island of Ireland throughout the world as a ‘must-see’ destination.” Dublin was also voted ‘favourite worldwide city’ at the recent Trazee awards in Orlando, Florida, organised by trazeetravel.com, an online publication targeting the young ‘in-theknow 18-35 traveler’.

Matthew Critelli, Alison Metcalfe and Deirdre O’Brien, all Tourism Ireland New York, with the Trazee award for Dublin.

80 MILLION CHINESE TUNE IN TO IRELAND

A

45-minute documentary called Glamorous Ireland aired recently to a huge global Chinese audience of 80 million people. A crew from China Central Television (CCTV-4) visited Ireland in May to film the documentary. The resulting programme showcased some of our top tourist attractions, as well as our beautiful landscape, crafts and food. It described Ireland as a ‘dream destination’ and featured places such as Trinity College, Dublin Castle, the Guinness Storehouse, Irish Whiskey Museum, the Cliffs of Moher, Blarney Castle, and Ballyknocken House and Cookery School. “Working with journalists and TV crews is a key element of our annual promotional programme in China to help secure a greater share of the over three million Chinese visitors who travel to Europe each year,” says Tourism Ireland CEO Niall Gibbons.

In association with

HOTEL

CATERING REVIEW

234630_CP_Tourism_JM_H&C.indd 29

15/09/2015 13:17

OUTLOOK 2015 THE KEY FINDINGS OF THE 2015 SURVEY ARE: Food sales increasing 11.7% in 2014 with Dublin seeing twice the increase (up 21.3%) of Western Seaboard hotels (up 9%).

January has lowest average room rates at 68.46 while the cost per night rises to 96.11 on average in August. The lowest average room rate is in the Western Seaboard region at 54.35 in January with the highest average in Dublin during September at 110.42.

ON THE ROOM RATES & PROFITABILITY CONTINUE TO IMPROVE The headline national average room occupancy level for 2014 was 67.8%, up from 65.9% on the previous year, with the average room rate charged across all hotels in Ireland at €82.29, up from €77.49 in 2013.

D

ublin hotels continue to lead the recovery, with the capital’s hotels showing occupancy levels at 77.2%, up from 76.3% in the previous year. Crowe Horwath launched its 20th Annual Irish Hotel Survey on August 12th last which shows a continued improvement in the fortunes of the Irish hotel sector. The report, which is compiled from Irish hotels’ 2014 accounts, reveals that key performance metrics have improved for the third year running, with Dublin again outperforming other regions. The average rate charged for a room in Dublin is now 97.25, up from 90.73 on the previous year, representing a 7.2% increase year-on-year. While room rates in the capital are some way off 2006 peak prices of 120.38, the average nightly cost per room is still significantly ahead of other regions (79.36 in Midlands & East; 79.43 in South West; and 67.50 in Western Seaboard).

Respondents to the survey identified the key drivers of growth in 2014 as: an increase of 8.9% in overseas visitor numbers; weakening euro against sterling and US dollar; GDP growth of 4.8% in 2014, indicating increased domestic activity; and improving business and consumer sentiment.

The Crowe Horwath Annual Hotel Industry Survey 2015 provides a comprehensive analysis of the financial performance of Irish hotels and is the only published report which provides details of profitability in the sector. The report breaks down the performance of Irish hotels both by region (Dublin, Midlands and East, South West and the Western Seaboard) and by classification (luxury, first class, mid-price and economy). The analysis features room occupancy average, average daily room rate, revenue per room, and profit before tax per available room. The survey was conducted by post and email between January and April 2015.

The Irish hotel sector has 814 registered

Dublin hotels are more dependent on room sales with 53.3% of revenue derived from that income stream whereas rooms account for just 28.7% of turnover in Midlands and East hotels (37.2% in South West and 35.2% in Western Seaboard).

Dublin hoteliers are twice as profitable as their counterparts in the Western Seaboard with profit before tax per available room at 13,797 in the capital versus 6,791 in the Western Seaboard.

There were 24 fewer hotels in 2014 than the total number of 835 in the previous year which led to a reduction of 626 available bedrooms.

Despite significant attempts by hoteliers to deliver a more competitive product through managing operating costs, which are 6.7% lower than 2006 levels, utility costs have increased by 28.5% in an eight-year period.

A key driver of the increased charge is the Public Service Offering standing charge which increased by 85% in 2014.

The North American market performed particularly well again with a further 171,000 visitors (14.7% increase) building on a similar increase in the previous year travelling from North America.

Internet bookings are now the biggest source of reservations, accounting for 43.2% versus 41.7% for direct enquiries.

Internet bookings, which include online travel agencies such as booking.com and Expedia and deal sites like Grab One and Done Deal, have increased by almost 50% since 2006.

WHILE PROFIT LEVELS ARE INCREASING SIGNIFICANTLY, THE RETURNS WILL NEED TO BE DIRECTED TO MUCH-NEED RENOVATION OF EXISTING STOCK, GIVEN THAT MANY OF IRELAND’S HOTELS WERE UNABLE TO ALLOCATE FUNDS DURING THE DOWNTURN. 30

HOTEL

CATERING REVIEW | SEPTEMBER 2015

030_H&C_Sept 2015_Outlook.indd 30

15/09/2015 13:36

OUTLOOK 2015 hotels. In total, Irish hotels provide 56,736 rooms, the majority of which (77%) are classified as either first class (four-star) or mid-price (three-star) hotels.

“Irish hotels remain a good value proposition for both overseas visitors and domestic consumers,” says Crowe Horwath Recovery and Restructuring Partner Aiden Murphy. “Notwithstanding recent modest room rate increases, the average rates per room remain almost 16% lower than pre-recession levels.

While profit levels are increasing significantly, the returns will need to be directed to much-needed renovation of existing stock, given that many of Ireland’s hotels were unable to allocate funds during the downturn.”

SUPPLY SHORTAGE SET TO REACH CRISIS POINT Crowe Horwath expects that the Dublin hotel market will continue with its upward average room rate trajectory in the coming years as the accelerated pace of recovery in the average room rate being achieved by Dublin hotels is being driven by the limited capacity. “Any over-pricing of hotels rooms in the Dublin market, which acts as a gateway for travel into Ireland, could thwart the potential for continued expansion of the overseas tourism numbers to Ireland and have a negative impact on tourism and economic recovery if new supply is not delivered,” says Aiden Murphy.

“There needs to be a strategy to ensure that new hotel supply is introduced to the Dublin market so there is sufficient room supply to cope with the projected increase in tourism numbers through the ongoing overseas marketing strategies that are yielding success. To date the primary obstacle to new room supply in Dublin has been the lack of availability of long-term funding to support large capital investment for start-up enterprises. The second challenge is the complexity and time-frames around the planning process which has delayed new hotel developments for the city. We would urge that immediate attention be given to fast tracking a pipeline of new supply to meet the growing level of demand in the Dublin market.”

ALL HOTELS

2014

2013

2012

Room Occupancy

67.8%

65.9%

63.8%

Average Room Rate

82.29

77.49

74.72

RevPAR

55.79

51.07

47.67

Total Revenue per Room

53,916

49,249

47,145

Departmental Profit per Room

24,574

21,985

20,593

Gross Operating Profit per Room

11,902

9,977

9,094

Gross Operating Profit per Room (%)

22.1%

20.2%

19.3%

Profit Before Tax per Room

9,201

7,347

6,497

Profit Before Tax per Room (%)

17.1%

14.9%

13.8%

DUBLIN

2014

2013

2012

Room Occupancy

77.2%

76.3%

73.9%

Average Room Rate

97.25

90.73

86.04

RevPAR

75.08

69.23

63.58

Total Revenue per Room

52,490

45,763

41,995

Profit Before Tax per Room

13,797

11,362

10,038

Strong growth in average room rate of 6.52 delivered 21% year-on-year profit growth in 2014.

MIDLANDS & EAST

2014

2013

2012

Room Occupancy

62.4%

60.1%

58.5%

Average Room Rate

79.36

76.14

74.28

RevPAR

49.52

45.76

43.45

Total Revenue per Room

62,369

56,194

53,820

Profit Before Tax per Room

7,393

5,927

5,144

Turnover growth of 11% in a market reliant on domestic customers highlights improving consumer sentiment.

SOUTH WEST

2014

2013

2012

Room Occupancy

65.7%

64.2%

62.1%

Average Room Rate

79.43

76.29

73.54

RevPAR

52.19

48.98

45.67

Total Revenue per Room

50,431

47,188

44,704

Profit Before Tax per Room

7,140

5,714

5,260

Higher turnover levels are delivering efficiencies helping to deliver a net profit before tax of 14.2%.

WESTERN SEABOARD

2014

2013

2012

Room Occupancy

65.2%

63.9%

62.9%

Average Room Rate

67.50

64.51

61.87

RevPAR

44.01

41.22

38.92

Total Revenue per Room

46,168

43,339

42,483

Profit Before Tax per Room

6,791

5,740

5,471

Promotion of the Wild Atlantic Way is delivering 6.5% growth in turnover. This is a significant increase from the 2% increase in the prior year.

SEPTEMBER 2015 | HOTEL

030_H&C_Sept 2015_Outlook.indd 31

CATERING REVIEW

31

15/09/2015 13:36

BUSINESS MATTERS

MARKETING

MARVEL

Shortly before he checked out of the IHF and moved onto pastures new as Marketing Manager for the UK and Ireland at LinkedIn, Keith Browning shared the contents of his ‘Hotel Marketing’s Greatest Hits’ folder with Hotel & Catering Review.

T

his folder is a collection of great marketing by hotels that I’ve collated over the last couple of years and I’m featuring a few of my favourites in this article.

The reality is that the traditional marketing playbook is dead, while ad blindness is alive and well. We are interrupted everyday by numerous marketing messages from the moment we wake up in the morning, whether it is a print ad when you open your newspaper, a radio ad in the car, billboards or shop signs on the way to work, or banner ads on your favourite website or social media pages. In order to cope, we have stopped taking notice of most of these.

The plethora of research on the subject proves that advertising is significantly less effective than it once was. Did you know that the average banner ad has a 0.1% click through rate? (yes, that’s

just one in a thousand people that will even click your ad, let alone buy from you.)

I’ve always subscribed to the idea espoused by Seth Godin in his bestselling book ‘Purple Cow’ where he makes the point that in order to get noticed in today’s world you need to start doing things that are ‘remarkable’.

Remarkable literally means ‘worth making a remark about’ or ‘worthy of attention’. This is a question I would challenge all marketers to ask themselves about their product, service or marketing - are they worthy of attention? Or, as Seth Godin might say, ‘Does it contain a Purple Cow?’ Chances are the answer is no.

Seth Godin argues that the only way to cut through the clutter of products and advertising today is to create something new, unique and remarkable. Here are five hotels that have done just that (and five areas where you could too!).

1

IN YOUR ADVERTISING… Hans Brinker offer budget accommodation in Amsterdam but, rather than going down the usual route of emphasising price, like all the others in the category, they did something remarkable.

They branded themselves as ‘The Worst Hotel in the World’. With their advertising claiming that they’ll ‘ignore your complaints’ or promoting their ‘eco-friendly elevator’ (the stairs!), they stood out from the rest of their category.

They got noticed. With college students as their target market, it is no wonder they ended up completely booked out for months after the launch of this campaign.

THERE ARE MANY REASONS WHY YOU NEED A CONTENT STRATEGY IN 2015...

MARRIOTT HAVE RISEN TO THE CHALLENGE AND ARE BEING CALLED ‘THE RED BULL OF THE HOTEL INDUSTRY’ IN SOME CIRCLES FOR THEIR WORK IN THIS AREA.

32

HOTEL

CATERING REVIEW | SEPTEMBER 2015

BUSINESS MATTERS

5 2

IN YOUR CONTENT...

There are many reasons why you need a content strategy in 2015, from generating new leads and engaging with new customers to feeding the search engines with new content. Marriott have risen to the challenge and are being called ‘the Red Bull of the hotel industry’ in some circles for their work in this area. Their new ‘Global Creative & Content Marketing Studio’ consists of three groups: Creative, Entertainment and Live.

So far, they have produced some fantastic content. I particularly like the work they have done with their ‘Courtyard’ brand. Their YouTube channel is well worth a look.

3

AND ANYWHERE ELSE..Of course, not everyone has the budget to open their very own Content Marketing Studio but that hasn’t stopped some hotels from creating marketing that is just a little bit different to everyone else, something small that makes a customer stop, take notice and perhaps share a photo on social media.

4

ON YOUR WEBSITE...

I’ll give you two for the price of one with this one. The first hotel that does a great job of standing out in my opinion is CitizenM. They have identified the differentiated experiences they are creating and they then tell that story on their homepage through their imagery and copy. Probably my favourite example of a hotel using their website to promote their destination (as opposed to just the hotel) is Hoxton Hotels.

The website itself is fantastic from a design point of view but it’s the ‘Play’ section that is truly remarkable in my opinion. You really get a sense that there is so much going on in the local areas of each of their hotels. From one-off events to underground comedy clubs, it is exactly the type of compelling content that hotels need to be producing more of. Take note of how they are displaying it though – the imagery in particular plays a huge role.

AT YOUR HOTEL...

Hotels in general like to make all sorts of claims about their hotel and its surroundings and The Andaz Hotel on Fifth Avenue in New York is no different, boasting of its commitment to connect guests with New York culture. But Andaz brings this to life at their hotel in a number of remarkable ways, most noticeably on the walls of the hotel, which have been adorned with graffiti by the city’s street artists.

#Keith Browning I have over 200 items in that folder on my desktop, which is testament to some of the great marketing being produced by hotels, but the aforementioned five are some of my favourites.

As clichéd as it sounds, it really has been a fun, interesting, and fascinating four and a half years in the world of hotel marketing and I’ve learned an incredible amount during my time in the industry. As is obvious from the examples on these pages, some of the best marketing in the world happens in the hotel industry and I’m delighted to have been a part of it.

SEPTEMBER 2015 | HOTEL

032_H&C_Sept 2015_Business.indd 33

CATERING REVIEW

33

15/09/2015 13:38

Commercial

PROFILE

IRELAND’S OLDEST HOTEL

GETS COMMUNICATIONS BOOST FROM PICASSO

IRELAND’S OLDEST HOTEL IS OPERATING SOME OF THE LATEST SOFTWARE TO ENHANCE COMMUNICATIONS ACROSS ALL DEPARTMENTS AND INCREASE SALES.

W

oodenbridge Hotel combines the charm of yesteryear with the full range of facilities required in a modern hotel, including an innovative in-house communications system called Picasso, which is supplied by hotel booking and management systems solutions company AK Techotel Ireland.

Established in 1608, Woodenbridge Hotel in Wicklow is the oldest hotel in Ireland.

It has 22 well-appointed bedrooms, all ensuite and with complimentary wireless access.

Run by the O’Brien family, the hotel overlooks the Vale of Avoca and Woodenbridge Golf Club. The sister property, Woodenbridge Lodge, was built in 2004 and is located beside the hotel in landscaped gardens overlooking the Aughrim River.

The Lodge has 40 ensuite bedrooms, including 20 with their own balconies, and guests can enjoy the facilities of the Woodenbridge Hotel.

The Woodenbridge uses Picasso to communicate with all the departments in the hotel, from the bar and restaurant to hotel reservations and sales. Picasso creates positive administration and helps develop the growing number of sales

TECHOTEL 237050_CP_Ak Techotel_AMA_H&C.indd 34

on an ongoing basis, and the variety of reports allows the sales team and management to plan ahead and compare their monthon-month and year-on-year forecasts. As well as the Picasso property management system, AK Techotel Ireland also offers a fully integrated bar and restaurant system in Appetite.

The next logical and technological step for AK Techotel Ireland was to provide a Channel Management System that allows two-way communication to occur between over 600 online travel agencies and a hotel’s front desk. With this in mind, the company released their interface with YP Channel Manager, allowing two-way communication between the Picasso property management system and over 600 OTAs. Not only can hotels now offer commission-free online reservations from their own websites, they can also feed reservations made by their OTA partners directly into Picasso. These include hotel.com, Booking.com, BookAssist and HostelWorld, to name but a few.

“The hotel uses Picasso to communicate with all the departments in the Hotel, Bar, Restaurant, Reservations & Sales. Picasso creates positive administration and helps develop the growing number of sales on an ongoing basis.”

Julie-Ann Keogh, Sales & Marketing Executive

AK Techotel has been established in the Irish market place for a number of years. Since its launch in 2002, Techotel has installed Picasso in over 700 hotels and businesses.

For further information on Picasso, contact AK Techotel.

Tel: (096) 22907, amb@techotel.ie.

HOTEL

CATERING REVIEW

15/09/2015 13:39

Commercial

PROFILE

CATER ORGANIC

GALWAY CHEF AND RESTAURANT OWNER JP MCMAHON IS TEAMING UP WITH GMIT TO PROMOTE FRESH SEASONAL AND ORGANIC FOOD INGREDIENTS TO THE CATERING SECTOR Training and development opportunities for contract catering chefs in Galway on November 2nd & 3rd

Itinerary

DAY 1 MONDAY, NOVEMBER 2ND

MORNING: Farm Visit & Meet the Producers session.

AFTERNOON: Group work with ingredients, brainstorming ideas, exploring techniques, devising dishes.

DAY 2 TUESDAY, NOVEMBER 3RD MORNING: Creating dishes.

AFTERNOON: Service preparation, plate and serve dishes for tasting and photographing.

I

reland has over 1,700 certified organic farmers and food producers. They work under strict and verified standards to produce food without the use of synthetic chemicals, pesticides or GMOs, with high animal welfare, and with respect for biodiversity, soil health and the environment. This two-day workshop aims to help contract catering chefs make better use of local, seasonal and organic food in their cooking. Chefs will meet organic producers, explore the organic ingredients available in Ireland, and create their own dishes designed for the catering environment that they work in. The workshop will be led by Galway chef and restaurant owner JP McMahon of Michelin-starred Aniar restaurant, Cava Bodega tapas restaurant, Eat @ Massimo gastropub and Cava Outside Catering. The kitchen sessions will be hosted in GMIT.

AWARD

PARTICIPATION/ENTRY

The team who are deemed to have made the best contribution over the duration of the workshop will be awarded a two-day stage at Michelinstarred Aniar, followed by a Tasting Menu at the Galway restaurant. All participants will receive an organic food hamper and will feature in the December/January issue of Hotel & Catering Review.

A team consisting of two chefs must be nominated by their employer in order to participate. Chefs may be of any grade or experience level but if you choose to send an Executive/Head Chef, the second chef must be at Commis level. There are a limited number of places.

Early booking is advised.

For full details and booking, please contact food@iofga.org or telephone (090) 6433680. If you are an individual chef, please discuss your participation with your head chef/manager.

SEPTEMBER 2015 | HOTEL

236786_CP_IOFGA Training_JM_H&C_V2.indd 35

CATERING REVIEW

35

15/09/2015 13:41

TRAINING

Third level educators need to work more closely with industry to ensure that the training provided is relevant, and required, by the industry, according to Professor Dr Joseph A. Hegarty.

OUT OF

SYNCH?

T

he focus of much of the research to date into the training and educational requirements of the industry tends to be more on the food and beverage segment of hospitality and is less concerned with the accommodation and front office segment. A larger sample size would identify more precisely the various knowledge, skills and abilities (KSAs) to be explored and, perhaps, some could be explicitly isolated.

Isolated KSAs could be further used to provide information to hospitality educators as content for consideration when planning the hospitality curriculum. The use of the data collected from research on KSAs could help to bridge the gap between what the hospitality educators teach students and what the industry expects from potential graduates. Currently, many hospitality programmes are out of sync with industry management’s stated needs and preferences (Ashley, et. al. 1995). Also, as reported by industry leaders, there is still no major demand or requirements for managers to have degrees. This implies that industry leaders may believe that managers with or without degrees are seen as equal when considering promotions. Future research would investigate to what extent, and how, degrees play a role in the promotion of managers in hospitality. The findings from future research could be very helpful to hospitality educators as they seek to develop and modify their curricula in the context of education quality assurance.

36

HOTEL

#Joseph Hegarty

Professor Dr Joseph A Hegarty is an international consultant in culinary and hospitality education and an executive development and research coaching consultant, a visiting Professor at the University of West London School of Hospitality & Tourism, and a specialist in education quality assurance.

Many employers in the hospitality industry express concern over the number of students entering the workplace as trainee managers who appear ill-equipped to make the transition from hotel school to workplace (Ricci, 2005). In many cases new trainees are enthusiastic, initially, but lack the necessary skills to follow through to become successful managers. Thus, many of the trainees remain in the hotel or food service industry for less than five years, resulting in a loss for both the individual

and the industry (Kay & Moncarz, 2004).

Hospitality industry leaders indicate that KSAs are the necessary tools of success for individuals entering the hospitality industry, but are less than clear as to the specifics of this knowledge and skills. Kay and Moncarz (2004) defined hospitality industry leaders as managers, owners, supervisors and human resource officials that control businesses providing accommodation, food and beverages to people travelling away from their usual place of residence. Although some of the KSAs have changed throughout the years, they remain paramount for industry leaders whose goal is to hire wellprepared individuals as potential managers.

Assessing university hospitality programmes is complicated because third-level college programmes offer different curricula for the various hospitality segments that drive each programme (Williams, 2003).

Furthermore, each programme’s curriculum may vary greatly depending on the type of degree offered, the university in which it is located within the educational setting, and the programme’s driving focus. Stark and Latucca (1996) indicated that university politics often drive the programmes, including funding, in ways that may be contrary to industry desires. Programme variation and focus has caused confusion among hospitality industry leaders, sometimes causing a perceived devaluation of a university education.

CATERING REVIEW | SEPTEMBER 2015

036_H&C_Sept 2015_Training.indd 36

15/09/2015 13:52

GATHER & GATHER IS PROUD TO BE SPONSORING IRELAND’S FOUR STAR HOTEL AWARD We absolutely understand that whatever the time of day, the need for food creates the chance to connect. It’s not simply about providing lunch; it’s about making the most of an opportunity to bring people together to make them happier, healthier, more productive and to encourage them to collaborate.

For more information contact alan.russell@gatherandgather.com M: 00353 87 9295903 T: 353 1 883 91 90 W

www.gatherandgather.com @gatherandgather /gatherandgather

235846 HC Sept 2015 Gather_JM.indd 1

02/09/2015 09:41

BEST OF LUCK

TO ALL

FINALISTS

#KEELINGSGOLDMEDAL

037_H&C_Sept 2015_Adverts.indd 1

15/09/2015 14:40

Your strategic partner for integrated facilities management When you outsource your services to Sodexo, you’ll join over one million people whose lives we enhance every day.

We are one of the world’s leading integrated facilities management outsourcing companies. We work in partnership with corporate and public sector clients to design and deliver support and front line services that improve the performance, efficiency and value of organisations.

You’ll find a passion throughout our business. We know great food and superb service depends on one vital ingredient ... our people.

Call us now on 01 2833654 or visit us online at www.sodexo.com

235907_2L_Sodexo_ALS_HC.indd 1

20/08/2015 09:10

CONGRATULATIONS 5 STAR HOTEL NOMINEES!!

Like you, Noel Recruitment strives to achieve exceptional standards and we are delighted to be associated with this prestigious award category.

This year, celebrating 28 years in business, Noel Recruitment Hospitality & Food Retail Division recruits the very best Directors, General Managers, Operations/Deputy Managers, Ex/Head chefs and HODs. Contact : Jerry O’Sullivan, Business Manager Ireland T: 086 100 14 44 E: jerry.osullivan@noel.ie

Recruitment • Training • Payroll • Consultancy

DUBLIN - KILDARE - WATERFORD - CORK - LIMERICK - GALWAY - POLAND | WWW.NOELGROUP.IE 237097_2L_Noel Recruitment_ALS_HC.indd 1

038_H&C_Sept 2015_Adverts.indd 1

07/09/2015 09:11

15/09/2015 13:55

Partners in Food

PROFILE

RELIABILITY, QUALITY & FRESHNESS

The Holy Trinity CIARA MURPHY, PURCHASING MANAGER OF THE CATERING DEPARTMENT IN TRINITY COLLEGE DUBLIN, TALKS ABOUT THE CHALLENGE OF FEEDING UP TO 17,000 STUDENTS AND HER VISION FOR THE FUTURE DEVELOPMENT OF THE CATERING OPERATION AT THE COLLEGE. Q: What are the particular challenges that you face when it comes to procuring ingredients for the catering operation?

A: Reliability of supply, quality and freshness of ingredients is imperative when catering for up to 17,000 students and 3,000 staff. Deliveries are required daily as we prepare all food as close to consumption as possible. Our menus reflect seasonality and can range from fine dining and gala banquets to daily student and staff lunches.

It is important that our suppliers’ provide a range of products that cover all of these requirements.

Q: Does the college adhere to a specific philosophy when it comes to the production of dishes for staff and students?

A: Our simple philosophy is to provide the best of Irish ingredients that are prepared and served in a healthy way and that offer a taste of home-cooked meals that cater for both the Irish and international market. We offer a range of products that are suitable for all tastes and budgets, while remaining conscious of food trends and specific dietary requirements.

Q: Can you describe the relationship that you have with Keelings and with your food suppliers generally?

A: I have worked with Keelings for over 20 years as a supplier to Trinity College.

The relationship with Keelings and, indeed, with all of our suppliers is based on an open and honest communication.

In conjunction with Kieran and his team of chefs we are clear about our expectations and requirements from all suppliers. Through regular communication, suppliers keep me updated with new produce and ingredients to reflect food

Ciara Murphy, Purchasing Manager, Trinity Catering Department, Kieran Maxwell, Head Chef, and Colm Bury, Managing Director, Keelings Farm Fresh.

235103_CP_KEELINGS_JM_H&C.indd 39

trends and provenance as we cater for a growing customer base.

Q: What is your vision for the catering operation at TCD? A: Trinity College is associated with heritage, tradition and excellence but also with a progressive outlook on the future and the catering department’s vision reflects that ethos. We are unique in being an in-house catering provider with a team of people, many of whom have stayed with us throughout their long careers. We will continue to look outward to reflect the trends and demands of our customers while remaining firmly grounded and loyal to the heritage, tradition and excellence in standards that we are part of.

Trinity College was founded in 1592. It is home to the worldfamous Book of Kells and operates not only as a seat of academic excellence but also as one of the top 10 tourist attractions in the country. The catering department’s vision is to welcome all and to provide the highest standard of quality and safety in a friendly and customer-focused environment that keeps people wanting to come back for more!

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

15/09/2015 13:54

Commercial

PROFILE

ORGANIC GLOBAL BOOST TOM HAYES, MINISTER OF STATE AT THE DEPARTMENT OF AGRICULTURE, FOOD AND THE MARINE, TELLS HOTEL & CATERING REVIEW ABOUT GOVERNMENT INITIATIVES TO SUPPORT ORGANIC FOOD PRODUCERS.

Q

In what way do you think the government’s Green Public Procurement policy can benefit organic producers?

‘Green Tenders – An Action Plan on Green Public Procurement’ was launched in 2012 by the Minister for Public Expenditure and Reform, Brendan Howlin TD together with former Minister for the Environment, Community and Local Government and now EU Commissioner, Phil Hogan. This Action Plan commits the public sector to playing an exemplary sustainability role through its procurement activities. It places due emphasis on local sourcing and sustainability, which are both positives from an organic perspective.

Green Public Procurement (GPP) can be a useful channel for raising environmental awareness and may influence the market place for the general public and the private sector. For example, serving organic food in a public canteen or through a hospital catering service is likely to increase awareness among users and providers of the service. GPP may also encourage private sector organisations to include green organic criteria when procuring food products and services for their own organisations. GPP may therefore result in an increase in demand for organic products and lower operational costs for producers. Experience in other Member States has shown that the availability of public procurement opportunities gives confidence to medium to large scale conventional operators to convert in full or in part to organic production. Public procurement schemes have boosted organic consumption in other EU countries. Consequently, I believe that this new green public procurement plan will offer more domestic opportunities for organic producers in the years ahead.

A

Q A

There are lots of innovative small scale producers in Ireland. How can we improve routes to market for farmers looking to add value to food?

Understanding the market landscape and how to undertake direct selling for the first time is the first step for many farmers looking at new routes to market. Under the 2015 Organic Marketing Plan, funded by my Department, Bord Bia has introduced a new entry level of business mentoring to meet the demands of new entrants to the sector who are looking for advice and guidance on how to add value to their existing business. There is currently a strong emphasis on direct to consumer selling within the food industry.

Approximately 150 food markets operate in Ireland on a weekly, monthly and seasonal basis, many of which support local farmers and growers. The recent announcement of a CEDRA fund to support community-based local food and artisan markets will provide further outlets for farmers to sell their produce. Food Wise 2025 also has a specific recommendation regarding direct to consumer selling, namely, to introduce a new support programme for direct to consumer producers aimed at enabling producers to extend their local and regional business reach and resulting in a pipeline for new entrants to the Artisan Food Market at Bloom. Routes to market will be a key topic for discussion at the forthcoming Organic Industry Day in October, which is funded by my Department. I understand that online, retail, food markets and other channels will all be highlighted.

Q A

Ireland is gaining a reputation as a premier food destination. How can small family farms benefit from this growing reputation?

Creating compelling and differentiated brands that celebrate the farm heritage and quality of the products will provide local and national restaurants, cafés and shops with an exciting point of difference as they seek to build on Ireland’s emerging food reputation. Understanding your point of difference and building a sustainable business are core elements of the Food Academy programme. Developed by Bord Bia, Super Valu and the Local Enterprise Offices, this comprehensive introduction to building a food business is a very important starting point for any new or recent entrants to the sector. Working together with other food, drink and horticulture businesses in your local area and supporting each other helps to build the richness and variety of the local food landscape and creates a destination for visitors. In recent times, many farmers have opened up to farm tours where visitors can see anything from cheese making to apple pressing to yogurt making in progress. Coupled with other farm initiatives like ‘pick your own’, and even on-farm tea rooms and heritage tours, these innovations have attracted and kept visitors within a local area to benefit the local economy.

HOTEL

236785_CP_IOFGA_JM_H&C.indd 40

CATERING REVIEW

15/09/2015 13:55

Commercial

PROFILE

MANY FARMERS HAVE OPENED UP TO FARM TOURS... COUPLED WITH OTHER FARM INITIATIVES LIKE ‘PICK YOUR OWN’, AND EVEN ON-FARM TEA ROOMS AND HERITAGE TOURS.

Q A

Small food producers need to be supported by Irish consumers. What can the government do to encourage people to buy more Irish farm house products?

Bord Bia’s 2013 Periscope report shows that buying local is important to seven out of 10 Irish adults when they are shopping for food. Nearly 80% of adults also believe that local production results in higher quality food products. The foundations are therefore in place for Irish food and drink companies to encourage consumers to trial and purchase local products.

Having a vision for the sector, such as Food Harvest 2020 and Food Wise

HOTEL

2025, makes clear the Government priorities in this area. Supporting the development of food markets, and engaging with retailers such as Super Valu on the Food Academy Programme and Tesco on the Taste Buds programme, are all ways in which Bord Bia works to bring as many farmhouse and artisan products to consumers on a daily basis. Finally, on the organic sector specifically, awards such as the bi-annual National Organic Awards are a very important activity to promote the taste and quality of a wide range of organic products and allow winners to reach new consumers on the back of their award success.

CATERING REVIEW

236785_CP_IOFGA_JM_H&C.indd 41

15/09/2015 13:55

Food

focus on

SYMPOSIUM GIVES

STUDENTS THE EDGE An initiative has been launched by Food On The Edge to encourage culinary students to attend the coming together of top international chefs and food innovators to talk, debate and network in Galway on October 19th and 20th.

“T

he speakers are flying in from all over the world to inspire, inform, excite and converse about the real issues in the restaurant and food trade on a global level. Food On The Edge will give us unprecedented access to these thought leaders and we feel it is important that those studying culinary arts in Ireland are present and engaged in this conversation,” says the Food on the Edge event’s creator JP McMahon. The student ticket initiative gives students with a valid Student ID card a two-day ticket which is normally priced at 350 for 300. The twoday ticket also includes entry to ‘Over the Edge’ closing party and dinner on the night of October 20th.

Speakers and attendees confirmed for the event reads like a who’s who of the restaurant world. Flying in from San Francisco, Mexico, Singapore, Denmark, Sweden, Spain, as well as the UK, the speakers will, between them, represent a total of 39 Michelin stars. Chef Albert Adrià of legendary Spanish restaurant elBulli, the little brother of famed Spanish chef Ferran Adrià, worked alongside his brother at elBulli in Spain before opening up a collection of restaurants in Barcelona. He will talk on the topic ‘Sea as a Source’ at the Food on the Edge symposium. “When travelling, and especially when one cooks abroad, a chef realises the frequent sources that end up characterising his own cuisine,” says Albert. “In my case, having grown up (personally and professionaly) in Cala Montjoi first and in Barcelona afterwards, seafood has always been a constant within my cuisine and my restaurants. I am very excited to be part of Food on the Edge as I has never been to Ireland before and it is a country that has always fascinated me.” Chef Nathan Outlaw is a passionate and proud ambassador of everything Cornish, striving to create dishes which reflect the quality of the produce found in the British south west. Restaurant Nathan Outlaw has won many accolades and awards, including two Michelin stars.

During his talk - ‘Reflections of a Seafood Chef ’ – Nathan will examine the history of seafood cookery in Cornwall and in the UK in general and outline his concerns for the future.

“Food On The Edge is not about cooking and food demos, it is about prolific, forward-thinking chefs from all over the world coming to talk to us and share their views on the future of food and food culture,” says Cait Noone, Head of the College of Tourism and Arts at GMIT. “I believe our food culture is not yet fully evolved and to have this event held not only in Galway but in Ireland with the opportunity to be influenced by people like JP and the chefs that are taking part is hugely significant. We, as part of GMIT, are delighted to be part of it.”

JP McMahon

Albert Adriá

Nathan Outlaw

42

HOTEL

Pictured at the launch of ‘The Dingle Food Festival’ at Dun Caoin Pier are Dingle hospitality representatives Carol Ryan, Mark Murphy and Trevis Gleson.

FOOD ON THE EDGE IS NOT ABOUT COOKING AND FOOD DEMOS, IT IS ABOUT PROLIFIC, FORWARDTHINKING CHEFS FROM ALL OVER THE WORLD COMING TO TALK TO US AND SHARE THEIR VIEWS ON THE FUTURE OF FOOD AND FOOD CULTURE. CAIT NOONE, HEAD OF THE COLLEGE OF TOURISM AND ARTS AT GMIT

CATERING REVIEW | SEPTEMBER 2015

042_H&C_Sept 2015_Food File.indd 42

15/09/2015 13:57

FOCUS ON FOOD

DINGLE LAUNCHES FOOD FEST Dingle Town recently announced details of its 9th annual food festival (October 2nd to 4th).

Over the weekend local and national award-winning chefs such as Martin Bealin of Global Village, Mark Murphy of Dingle Cookery School, Jean Marie Varieux of Out of the Blue, and Neven Maguire and Mark Moriarty will deliver a programme of demos and workshops covering fermentation techniques, whiskey tasting, coffee cupping and beekeeping.

A highlight of the weekend will be the final judging of the Blás na hÉireann Irish Food Awards.

SWISS CHEFS SAVOUR IRISH BEEF Bord Bia recently hosted seven Irish beef loving Swiss chefs and two food journalists on a nationwide tour of the country to showcase Ireland’s beef industry.

The chefs are members of the Swiss branch of Bord Bia`s Chefs’ Irish Beef Club, which brings together Michelin star and other renowned chefs who promote and use Irish beef in high-end restaurants. As part of a two-day tailored itinerary taking in Waterford and Tipperary, the group visited Eddie Keane’s beef farm in Youghal, Harty’s Oysters in Dungarvan and toured ABP’s slaughtering and deboning facility in Cahir. Arno Sgier, who owns the Michelin starred Restaurant Traube in Trimbach, summed up the Swiss chefs’ view of Irish beef, saying “the fact that the animals are grass fed and the production is sustainable has a positive effect on quality and taste and, above all, consistency“.

EARLY WIN FOR MARKETING GUIDELINES Food marketing term guidelines recently introduced in Ireland have already proven their worth.

McDonalds Ireland recently announced the introduction of their new McMor burger in Irish outlets, describing the product as an ‘Irish artisan burger’. But McDonalds were quickly issued a warning by the Food Safety Authority of Ireland (FSAI) that the product does not fit the definition of ‘artisan’. McDonalds subsequently issued a statement acknowledging that the term ‘artisan’ in reference to their new burger was “inaccurate” and will no longer be used. McDonalds Ireland issued a press release on August 31 introducing the new menu item, which they collaborated with Dawn Meats, Kerry Foods and McCormick Flavour Group to create. The headline of the press release reads: ‘McDonald’s Ireland Launches Irish Artisan Burger’ and McDonalds Marketing Director Roma O’Connor is quoted as describing the item as ‘our first ever Irish artisan burger’. Coverage of the launch widely referred to it as ‘artisan’.

However, by the following day the Food Safety Authority of Ireland had contacted McDonalds to inform them that the word ‘artisan’ is now defined by law and asking them to withdraw the term. Earlier this year the FSAI published guidance on the use of the food marketing terms Artisan/ Artisanal, Farmhouse, Traditional and Natural. Under the guidelines the terms ‘Artisan/Artisanal’ can be used to describe ‘limited quantities of food made by skilled craftspeople in a microenterprise where characteristic ingredients are locally sourced where practical’. The new guidance on marketing terms is designed to assist enforcers in establishing if the consumer is being misled where these terms are used.

SEPTEMBER 2015 | HOTEL

042_H&C_Sept 2015_Food File.indd 43

CATERING REVIEW

43

15/09/2015 13:57

TRENDS

FOOD & THE

SOCIAL NATION T Everything in Irish life used to revolve around the local pub but a combination of lifestyle and cultural changes have conspired to make the local restaurant and café an increasingly important focus for social interaction.

Michelle Fennell of Musgrave MarketPlace identifies some key trends in the Irish food and drink industries.

he Irish food landscape has changed dramatically in the past few years. I recently commissioned a piece of research examining what is currently happening in the food scenes in Dublin and London.

The results of this food trend research paint a clear picture of Ireland 2015 as a confident, diverse and dynamic country, where food is playing a major role in the social lives of the population.

FOOD IS THE FOCAL POINT Food is actually changing how we socialise. Indeed, this is particularly the case for the millennial consumer, where food, rather than drink, is the focal point of many of their social exchanges. They are fascinated by it, they are informed, well-travelled and connected, and they are a very significant (approximately 550,000 in the Republic of Ireland in 2015) and influential group. I foresee them having a huge influence on Irish foodservice trends in the future. Hotels, restaurants, pubs and all outlets in the foodservice sector should understand and keep a close eye on the attitudes and habits of this group if they wish to establish a distinct advantage over their competitors.

IMMIGRATION Immigration has diversified the culinary gene pool, creating a kaleidoscope of

44

HOTEL

ethnicities to rival some of the traditional heavyweight food cities around the world.

Returned emigrants have brought back new flavours, ideas, and standards that they have picked up in Sydney, Brooklyn, Austin, London etc. The result is the emergence of many tasty and diverse food offerings on menus all over Ireland – Korean, Vietnamese, Japanese, Spanish, Mexican, Thai, Italian, Chinese, and Brazilian. Diversity really is the new norm and I see this trend continuing in the future. There is also an emergence of new interesting cuisine fusions, like Asian Burritos, Scandi Japanese, and French Korean. Musgrave MarketPlace go to many of these countries to source authentic products and ingredients directly.

TECHNOLOGY Technology is continuing to impact and influence the foodservice sector greatly.

Consumers are exposed to a 24-hour ‘food feed’ from all channels, whether it is YouTube clips showing ‘how to…’, TV cooking shows like Jamie’s 15 minute meals and the Great British Bake Off, or blogs such as Deliciously Ella. Then you have Facebook and Twitter, which allow you to follow your favourite restaurants and chefs, Tripadvisor for hotel and restaurant recommendations and comparison, and the old reliable Google for recipes. To quote one of

CATERING REVIEW | SEPTEMBER 2015

044_H&C_Sept 2015_Trends.indd 44

15/09/2015 14:00

TRENDS the participants in our research, ‘The phenomenon of people photographing their meals means you are bombarded by pictures of amazing things that people are eating elsewhere.’

Ireland has embraced this interest in food with gusto. New producers, brands, personalities and commentators are emerging daily. From the blossoming market scene and growing number of places to eat, to the increasing number of artisan producers of beer, cider, cheese, sausages, gin, and bread, along with the rapidly expanding food-specific media, including blogs, articles, reviews and websites, it is clear that a ‘foodie’ culture is spreading across the country.

Musgrave is really leading the support of this in the Irish wholesale and retail sector. We support and stock many artisan suppliers, like Oliver Carty’s marinades and rubs, Prestige desserts who are based in Listowel, Co Kerry, The Scullery range of chutneys, marmalades and puddings, and Waterford’s Famous Blaa bread, to name but a few.

HEALTH & WELLBEING Health and Wellbeing is the mega trend that emerged throughout our research. With so

Grown on sun drenched Spanish hills, for deep, intense fruity flavours by a man who once wrestled bears.

many Irish people embracing a healthier, more active lifestyle, interest in and demand for healthier foods and the associated information around traceability, nutrition etc. has burgeoned and will only grow. Lots of superfoods (coconut oil, almond milk, chia) are now mainstream ingredients on many menus. For the food industry this demand on the consumer side will be matched by activity on the regulatory side, as obesity rates increase and the health system groans under the pressure. Musgrave MarketPlace is supporting its customers with advice on the regulatory implications of FIR and through the introduction of over 100 free-from products this year. Kids meals and menus are getting a makeover, becoming a bit healthier and more nutritionally balanced but also tastier and spicier and more foodie than ever.

DESIGN Those driving the new food scene are design natives. From interiors, logos, food styling and plating, to photography, storytelling and websites, there is deliberate and active design consideration on their part. Consumers want a full ‘food experience’ when they are eating out and Irish foodservice operators

are responding to this. The barriers which traditionally existed between the diner and the chef, for example, are decreasing all the time. Customers are getting closer to the action as kitchens are literally moving out from behind the doors and into the dining space.

TRENDING INGREDIENTS Some of the trending ingredients that emerged throughout the research were – real butter, which has been reinstated, while coconut anything (oil, butter, milk, water) is immensely popular. Beetroot, cauliflower, kale and quinoa are really trendy in salads and as accompaniments. When it comes to drinks there is a return to cocktails with a twist e.g. espresso martinis, prosecco on tap, craft beers, barista coffee, green and black teas. The dynamism and texture of the current food scene in Ireland is grounds for real optimism and positivity for the future of the foodservice industry in Ireland.

The Food Trends research referenced in this article was conducted by Zero-G on behalf of Musgrave MarketPlace in Dublin and London during May 2015.

One thing we can confirm, is that our wines are steeped in character.

At Febvre, we’re meticulous in our sourcing from only the finest vineyards. We carefully study every aspect of our suppliers, from the quality of their grape to the lie of their land. It’s what makes choosing any type of wine for your restaurant or bar, including the most challenging and complex, remarkably simple. See how Febvre can help you grow your wine sales, contact: info@febvre.ie +353 1 216 1400

(or so he says)

Original thinking in wine

236951 HC Sept 2015 Febvre JM.indd 1

044_H&C_Sept 2015_Trends.indd 45

31/08/2015 21:28

15/09/2015 14:00

Organics…

Naturally Good For Business

KINVARA SMOKED SALMON

Irish Organic Smoked Salmon Deirdre Heffernan Tel: 091 637489

Trade enquiries: info@kinvarasmokedsalmon.com www.kinvarasmokedsalmon.com

THE LITTLE MILK COMPANY Conor Mulhall Tel: 058 68 555

Trade enquiries: info@thelittlemilkcompany.ie www.thelittlemilkcompany.ie

BEECHLAWN ORGANIC FARM

Home grown salads and vegetables Padraig Fahy Tel: 086 179 9007

Trade enquiries: info@beechlawnfarm.org www. beechlawnfarm.org

236560_2L_IOFGA_AMA_H&C.indd 1

Gahan Meats have been supplying quality meat for well over 50 years and through three generations. We supply the hotel and catering trade throughout Leinster.

SOME OF THE REASONS FOR OUR SUCCESS ARE: ◆ MEAT SPECIALISTS We have vast combined knowledge in all areas of meat and poultry. We can advise our customers fully on any of our products. ◆ FAMILY BUSINESS As Gahan Meats is family owned and run, we can offer a more personal service than other companies.

CALL DECLAN OR NIGEL TODAY TO ARRANGE A MEETING

237099_2L_Gahan Meat_HC.indd 1

046_H&C_Sept 2015_Adverts.indd 1

01/09/2015 14:06

CONTACT DETAILS: A: Unit 22 Northpark Industrial Estate, North Road, Finglas , Dublin 11 P: 01-8800080 E: admin@gahanmeats.ie W: www.gahanmeats.ie

Follow us on Twitter/ like us on Facebook

04/09/2015 17:09

15/09/2015 14:01

Salmon of knowledge Salmon has a special place in Irish heritage and smoked salmon both elevates a dish and evokes a sense of occasion.

B

#INGREDIENT

ased in a picturesque traditional Galway fishing village, Kinvara organic smoked salmon quickly came to culinary attention and gained a reputation among top chefs following its launch in 1998. The salmon is organically reared in the clear Atlantic water off Ireland’s West Coast before being salt cured and then subtly cold smoked, using traditional methods, over a mix of oak and beech wood. The combination of salt and light smokiness gives the organic salmon a firm, dry texture and extraordinary depth of flavour. Smoked salmon pairs well with a variety of ingredients and slots seamlessly into menu options for breakfast, lunch and dinner, not to mention canapés and the increasingly fashionable afternoon tea. From a chef ’s perspective, it keeps well and is a useful addition to the larder. Here is some inspiration for ways that Kinvara organic smoked salmon can add finesse to some of your finer dishes.

BREAKFAST OR BRUNCH Organic smoked salmon brings a touch of luxury to egg dishes whether they’re scrambled, poached, omelettes, tarts or quiches. Offset with spinach, asparagus or watercress to balance the richness.

CANAPÉS Perfect for a range of quick yet elegant canapés.

The naturally bright, translucent slices of Kinvara organic smoked salmon are perfect for classic blinis with soured cream and dill; creamed cheese and spinach roulade; mini frittata; and tartines with red onion and capers.

STARTER Kinvara organic smoked salmon works as a simple carpaccio with capers and wedges of lemon; combine with avocado in a salad, or use with a cream cheese and herb filling to create a simple but attractive terrine served with slivers of pickled cucumber.

LUNCH Create a delicious lunch with organic smoked salmon on traditional Irish brown bread dressed with tender leaves and a lemon and honey mustard vinaigrette. Use any trimmings along with cream cheese or crème fraîche, lemon and herbs to make a smoked salmon mousse or paté.

For further information, contact Deirdre

Email:

info@kinvarasmokedsalmon.com www.kinvarasmokedsalmon.com or call

DINNER Layer smoked and fresh salmon with spinach and hollandaise and wrap in puff pastry to make an alternative wellington. Stir strips into a cream and asparagus sauce with pasta. Use to add a decadent note to a creamy fish pie.

TIP: Smoked Salmon should always be brought to room temperature before serving to experience the full flavour.

091 637489

SEPTEMBER 2015 | HOTEL

236560_CP_IOFGA_JM_H&C.indd 47

CATERING REVIEW

47

15/09/2015 14:02

Commercial

PROFILE

WISDOM

in Wine HOTEL & CATERING REVIEW’S JANE QUINN MET AUSTRALIAN WINE COMPANY WOLF BLASS’ CHIEF WINEMAKER CHRIS HATCHER TO TALK ABOUT THE WORLD OF WINE AND THE COMPANY’S SUCCESS AS AN AWARD-WINNING WINE BRAND.

S

ince joining Wolf Blass in 1987, Chris Hatcher has played a major role in the company’s success. A native of Adelaide, Chris began to develop a love for wines from an early age.

In the space of a decade from the year that he first brought his talent to the company in 1987, Chris had made 39 trophy winning wines and 218 gold medalists. Although he has enjoyed great success in the industry, with a trail of awards behind the brand (‘International Red Winemaker of the Year’ at the 2013 IWC for the second time, ‘International

Chris Hatcher with rugby guru George Hook at the launch of the Wolf Blass rugby-themed promotion.

Winemaker of the Year’ and ‘Australian Producer of the Year’ at the 2013 IWSC, each for the third time), Chris is humble and grounded, with an interesting wisdom about all things wine.

However, for those who are not in possession of such impressive wisdom, wine can be a little intimidating.

So what is it that makes us slightly nervous when we are selecting the type that we want, or apprehensive about understanding it as a drink? “I think as an industry, particularly from the old world, there is a lot of confusion around what wine is and it is hard to really know which producers you should go to,” says Chris. “I think from an industry’s perspective maybe we’ve almost made wine a bit too intimidating.”

Wolf Blass are known for their different colour labels to ensure a distinct look for their various ranges. “One of the successes of Wolf Blass when he started was his use of coloured labels,” says Chris. “If someone had a Yellow Label they could go and buy another Yellow Label so it made it easy for them to identify a wine that they had enjoyed and wanted to drink again without having to remember a lot of details in order to recognise the bottle on the supermarket shelf. We try to make it as simple as we can for people to understand

because people should feel comfortable buying a bottle of wine.”

With a ratio of 50:50 male to female employees, which is rare in the world of wine, the company promotes diversity in all aspects of its business in order to keep things fresh.

“I’m a great believer in that dynamic of having some experience and the youth challenging the experience all the time because that keeps it fresh,” he says. “However, I think the brands that are successful, irrespective of what business they’re in, are true to themselves, they don’t chase the fashions all the time, because once you start chasing every fashion you actually lose who you are.”

In terms of the price and quality pyramid, Chris says that Wolf Blass spans a broad price point spectrum, selling both luxury and commercial wines, while emphasising attention to detail and passion when it comes to each and every type of wine they produce, irrespective of the particular range. “Our aim is to offer the best wine available at each price point,” says Chris. “The broad range of wines and price points, as well as the company’s intent on maintaining the specific Wolf Blass style across all ranges, means that a special relationship is required between the winemakers and

HOTEL

235544_CP_FINDLATER_AMA_H&C.indd 48

CATERING REVIEW

15/09/2015 14:09

Commercial

PROFILE

their marketing team in order to identify and serve consumer trends and preferences. Our wine making team knows the vineyards that we have and they know what we can make out of those vineyards so we’re always experimenting with wine and putting it to the marketing guys and saying ‘look this is really, really good and it has a good region, can we do something with it?’ We are focusing on developing wines from the regions at the moment because we know what they are capable of making and the marketers probably fine tune how we take it to market, which is as important as the production side of the business.”

As well as their ongoing official wine partnership with Leinster Rugby, Wolf Blass are now teaming up with renowned rugby guru George Hook to launch a rugby-themed promotion in Ireland that aims to identify the

HOTEL

members of the greatest rugby union team across the globe to coincide with the Rugby World Cup. The campaign is based around Wolf Blass’ new Yellow Label Limited Edition rugby bottles and since September 7th fans of the Wolf Blass Facebook page have been able to vote for who they think is the best player to play in a particular position.

Participants are entered into a draw each week to win a case of six bottles of Wolf Blass Yellow Label Limited Edition wines. Fifteen different labels are available, one for each rugby position, with each including a different number and illustration representing the particular player.

“We believe that this is a great marketing initiative for the Irish market,” says Chris. “We have always had strong sponsorship with sport. Rugby, cricket and IFL football in Australia are the three sports that we cover.

One of the things that we always talk about with Wolf Blass is triumph as a powerful thing. It has been a key part of the company’s philosophy from Wolf’s time through to today but it is more about enjoying triumph than the actual winning. And what we are trying to convey with most of our advertising is that everyone experiences triumph - even if you just have a great day at work you have a triumph. We want people to drink Wolf Blass to celebrate their triumph, whether it is relaxing after a fruitful day or after they have accomplished a sporting achievement, so having an icon of rugby involved in that philosophy is a good connection for us. On my first day at Wolf Blass Mr Blass held up a bottle of wine to me and said ‘No gold medals, no job.’ But it’s part of our culture, it’s part of what Wolf did originally and also what we continue to do today.”

Wolf Blass Yellow Label Chardonnay and Wolf Blass Gold Label Cabernet.

CATERING REVIEW

235544_CP_FINDLATER_AMA_H&C.indd 49

15/09/2015 14:09

MATUA

SUPPLY

NEW ZEALAND WINE

LINE

It’s hard to separate New Zealand and Sauvignon Blanc these days, but it was Bill and Ross Spence, founders of Matua, who first put them together back in 1969, producing the first bottles of Matua in an old tin shed. After almost four decades, Bill Spence is still involved as Matua ambassador, and their award-winning wines are now crafted by young local winemaker Nikolai St George. Matua has become one of the most decorated New Zealand wine brands – it was named IWSC’s 2012 New Zealand Wine Producer of the Year and in 2013 Nikolai was named Winemaker of the Year at the Royal Easter Show. With a contemporary new look in recent years, the introduction to Ireland of their innovative Lands & Legends range, and the release later in 2015 of their Single Vineyard collection marks Matua out as one of the foremost New Zealand wine brands available on Irish shelves.

Matua is distributed in Ireland by Findlater Wine and Spirit Group.

ESSENTIAL PRODUCT KNOWLEDGE

VOGUE

FISH KETTLE 24” stainless steel with inset drainer plate.

For further details, visit www.nisbets.ie

SWIBO

FLEXIBLE FISH KNIFE

This high quality professional fish knife from Swibo features a flexible stainless steel blade and nylon handle for a comfortable hold.

For further details, visit www.nisbets.ie

RICHARD BRAMBLE

JERSEY POTTERY SALMON OVAL This leaping Atlantic salmon oval plate with Richard Bramble’s painting and text is made by Jersey Pottery and is hard wearing, microwave, oven and dishwasher proof. It is ideal for a serving platter or to eat a large fish or shellfish off.

For further details, visit www.richardbramble.com

50

HOTEL

CATERING REVIEW | SEPTEMBER 2015

050_H&C_Sept 2015_Supply Line.indd 50

15/09/2015 14:11

Commercial

PROFILE

Kiwi Brand Punches

ABOVE ITS WEIGHT THE MARLBOROUGH REGION IN NEW ZEALAND IS CONSIDERED TO BE AMONG THE BEST WINE PRODUCING REGIONS IN THE WORLD AND THE INTERNATIONAL ACCLAIM THAT THE REGION HAS RECEIVED FAR OUTWEIGHS ITS SIZE.

I

n the span of just a few decades, winemakers have embraced this small, yet geographically diverse, region, exploring the nuances offered by its landscape to craft exhilarating flavours in many different wine styles. Synonymous with incredible Sauvignon Blanc, the Marlborough region it is also famed for its classy, refined Pinot Noirs.

The beauty and style that New Zealand wines are famous for is typified in the stunning wines produced

by Fairbourne Estate, J&C Kenny’s exclusive New Zealand agency. Their flagship range, Two Tails, reflects the beauty

of the landscape and a true connection with the land. The Estate is led by renowned winemaker Sarah Inskell who has a reputation for making elegant wines with real finesse.

Her passion and commitment have resulted in awardwinning, world class wines.

Two Tails Sauvignon Blanc is a hit with both critics and consumers alike. The grapes for this wine are partially hand-picked, which brings an elegant, mineral character to the wine. Selective blending of the fermented wines allows for the expression of its southern valleys origin and its varietal characters in a consistent mouth filling style. Two Tails

THE WINE EXPRESSES AROMAS OF DARK CHERRY AND CURRANT WITH SUBTLE FRENCH OAK.

is typically drier than most of its peers and offers a full and generous palate structure.

Aromas of nectarine and guava with fresh crushed limes leads to a palate of white stone fruits which reflects the synergy of its natural citrus and mineral elements. The finish is dry with a finely textured and peaky mid-palate and a flavoursome after taste.

Two Tails Pinot Noir is a smooth-bodied and easydrinking red wine with a foodfriendly, aromatic and silky palate that defines Premium Marlborough Pinot Noir.

Grown in the Wairau Valley, the grapes are hand harvested and then matured with French oak for several months for a full integration of fruit and oak.

The wine expresses aromas of dark cherry and currant with subtle French oak. The palate is silky and succulent with ripe cherry and currant flavours.

The finish is dry with a silky textured palate and a fruity after taste.

Sarah’s dedication to reflecting the terroir of the breathtaking Marlborough countryside is indicative of both her wine making and the finished product.

Every bottle of Two Tails wine produced expresses the unique flavour and quality of Marlborough.

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

234191_CP_KENNY_JM_H&C.indd 51

15/09/2015 14:13

A QUICK CHAT

CHEF: JUAN MARI ARZAK

MATT FULLER

Apart from my mother, my favourite chef is Juan Mari Arzak, a fourth generation restaurateur.

Juan Mari is still one of the top 20 chefs in the world. What I love about him is that he cooks comforting home food, but at the highest level, and this is my ethos.

We have received a huge amount of support from the people of Stoneybatter. I don’t think I’ve ever had better diners than I have now.

Tapas is all about sharing good food with good people. This idea is close to my heart from my years living in Spain so this is what I wanted to do in my restaurant. I always make sure that there are base plates on my tables to make it easy for diners to have this experience.

INGREDIENT: FISH

Anything fresh and from the sea caviar, sardines, scallops, mussels, etc. I love using good fish as an ingredient because it is fresh and healthy. It demands respect when being cooked and, when you give it, the result speaks for itself.

We wanted our design to be minimalist and relaxed. I want the food to be the decoration. The restaurant is the canvas.

WISH LIST: THERMO MIX

My absolute favourite is the Thermo Mix - a blender that heats, whips and blends at the same time.

Our first dish at Boqueria was chocolate mousse with olive oil and candied bread. I used to make my daughter Laia a Marienda for school when she was very young which was basically soft milk-bread with chocolate and olive oil.

52

HOTEL

Hotel & Catering Review’s Jane Quinn talks to Matt Fuller, the Head Chef and owner of Boqueria restaurant, newly opened this June, about his approach to food.

MEAL: PAELLA

It reminds me of every Sunday in Spain when more than 30 family members would dine together.

Dining is about more than the food, it is the experience, the sharing.

Human beings have a basic need to dine together. My mother instilled that in me and I’m glad she did.

CATERING REVIEW | SEPTEMBER 2015

052_H&C_Sept 2015_Quick Chat.indd 52

15/09/2015 14:14

A CHOICE OF LPG OR NATURAL GAS AND THAT’S JUST FOR STARTERS Now, thanks to Flogas, Ireland’s only supplier of both LPG and Natural Gas, you can enjoy the benefits of cooking with gas wherever you work. Gas is clean, easy-to-control, instant and versatile. Add in our expert technical advice, dedicated after-sales service and all Ireland distribution network, and you’ll see that Flogas has all the right ingredients.

So it’s no wonder that Flogas is the choice of so many chefs, including Neven Maguire of MacNean House & Restaurant in Blacklion, Co. Cavan.

Remember, there’s much more to Flogas than cooking. It can also provide you with instant, economical central heating, hot water, gas fires, and even gas tumble driers... wherever you are.

FLOGAS ENERGY SOLUTIONS DROGHEDA 041 983 1041 CORK 021 450 6688 www.flogas.ie BELFAST 028 9073 2611 www.flogasni.com

facebook.com/flogasireland

34249_Flogas_Catering_A4.indd 236937_1C_Flogas_ALS_HC.indd 1 1

@FlogasIreland

05/06/2015 15/09/2015 09:56 14:15

When only the freshes t will do ...

With over 6 0 years exp erien understand your need fo ce, we r quality serv and flexible ice delivery.

It’s our kno wledge that allows us to you the bes bring t local and s ourced prod both fresh a u ce, nd prepared .

Keelings Farm

your caterin

Fresh

g supply pa

Dublin +353 (0)1 8135600 Cork +353 (0)21 4968088 Wexford +353 (0)53 9147447 Belfast +44 2890324236 230797_1C_Keelings_H&C Feb 2015.indd 1 235309_HC Sept 2015 1C_Keelings_JM.indd 1

rtners

farmfresh@keelings.com

www.keelings.com 27/01/2015 11:01 15/09/2015 14:16