Hotel and Catering Review - Issue 2 2022 by Ashville Media Group

ISSUE 2 2022

On the Up Michelle McGowan on good things ahead at The Red Bank

A touch of

LUXURY Gearing up for a busy summer at Cashel Palace Hotel

GET WASTED TACKLING FOOD WASTE WITH GIY

Honouring Meet the 2021 Gold Medal Awards winners ISSUE 9 2021 | HOTEL

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Go to hotelandcatering review.ie for the online edition

Contents ISSUE 2 2022

IN THIS ISSUE

11 12 14

Awards GLORY

27 Not only did Ashford Castle take home the big award of the night (the overall Supreme Winner accolade), the team also won Gold in the ‘5 Star Resort’ and ‘Guest Experience’ categories and earned themselves Silver in ‘Ireland’s Wine Experience’, ‘Ireland’s Afternoon Tea’ and ‘Ireland’s Leading Green Hotel’ categories

REGULARS

NEWS

17 24 27 40

INGREDIENTS

Mohamed Ouchbakou, Ashford Castle’s new Executive Pastry Chef, serves up a strawberry soaked taste of summer

GOOD COMPANY CULTURE

Midlands Park Hotel has been awarded the Great Place to Work Certiﬁcation for 2022

MICHELLE McGOWAN It’s all about the customer experience and, of course, the food for the Red Bank Restaurant’s Head Chef

CASHEL PALACE HOTEL General Manager Adriaan Bartels is gearing up for a busy summer

FOOD WASTE

GIY’s food waste programme equips chefs with the practical tools they need to cut costs, while helping to reduce our carbon footprint

GOLD MEDAL AWARDS 2021

Take a look at who won what at the 2021 Gold Medal Awards, which took place in the Lyrath Estate in Co Kilkenny

EQUIPMENT

The g hotel’s new Head Chef, Dom Majecki, on why he favours the Thermomix, the do-it-all kitchen assistant

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney Designer: Neasa Daly Stock Photography iStock Infographics: www.flaticon.com Production: Ciara Murray Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. 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 2022. 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 Welcome to issue 2 of Hotel & Catering Review 2022 After more than two years, the Gold Medal Awards finally took place in the Lyrath Estate in Co Kilkenny. Ashford Castle was the big winner on the night, taking home the overall Supreme Award along with Gold awards in the ‘5 Star Resort’ and ‘Guest Experience’ categories. The hotel also earned itself Silver in ‘Ireland’s Wine Experience’, ‘Ireland’s Afternoon Tea’ and ‘Ireland’s Leading Green Hotel’ categories. Maris Urbanovic, Head Chef at Fota Island Resort was named Ireland’s Chef of the Year, while the award for Ireland’s 5 Star Hotel went to Hayfield Manor. Ireland’s Hotel Breakfast went to Castlewood House Dingle and the hotly contested award for Ireland’s Front of House team member went to Esther McCarthy at Ballyseede Castle. To find out who won what, go to page 27. Also in this issue, we caught up with The Red Bank’s Head Chef Michelle McGowan to talk about the uncertainty associated with opening and closing the restaurant during Covid. On page 12, the Midlands Park Hotel’s GM Dara Cruise describes how a positive company culture led to its Great Place to Work Certification. Adriaan Bartels, General Manager at Cashel Palace Hotel, is gearing up for a busy summer on page 17 and on page 24, we chat to Head of Food at GIY JB Dubois about the non-profit’s new food waste programme. Developed for chefs and those working in the food service industry, WASTED gives chefs bite-sized practical information in short online sessions on how to reduce their food waste.

Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Denise Maguire www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview

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Winner of Ireland's Hotel Group

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News

Your monthly round-up…

FAITHLEGG AWARDED FOR F&B OFFERING Faithlegg was awarded for its Food & Beverage at the recently-held Waterford Business Awards. Led by Head Chef Jenny Flynn, Faithlegg is home to the Roseville Rooms Restaurant, 2 AA Rosette holder and a member of Good Food Ireland, the Red Cedar Lounge and the newest addition to the hotel – Bar 1783. Jenny Flynn said: “I along with the culinary team are delighted to have been recognised in such an important category at the Waterford Business Awards. Without the culinary team’s dedication, such awards would not be achievable. We have a great community of local producers working with us to supply the very best of ingredients which we use throughout the menus at Faithlegg.”

MOHER COTTAGE CELEBRATES FIFTH BIRTHDAY Moher Cottage, the gift store and coffee dock beside the Cliffs of Moher, is celebrating ﬁve years in business this March. Inside the renovated cottage, customers can pick up unique Irish made gifts, whilst sipping on a barista coffee paired with fudge made in store. In 2021, Moher Cottage extended and upgraded its dog friendly terrace at the cottage, overlooking Liscannor Bay. “The Terrace offered us an opportunity to ensure our business could stay open, it was a feature we really needed to develop. Having a coffee, voted best in Ireland, a tea, some fudge or a slice of cake looking out across the water is ideal. The pandemic gave us a kick in the right direction to get the job done,” said owner Caitriona Considine.

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APPOINTMENT Dominique Majecki has been appointed Head Chef at the g Hotel & Spa in Galway. Following his training at the Notre Dame de la Miséricorde, Dominique travelled to Ireland where he applied traditional French ideals to Irish cuisine in the likes of Glenlo Abbey and Dublin’s Lock’s Restaurant. He said: “I am really looking forward to this new chapter at the g Hotel & Spa and to working with the team here in Restaurant gigi’s in creating exciting menus, using the amazing local produce that the West of Ireland is so lucky to have.”

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News

FIRST MICHELIN STAR FOR GLOVERS ALLEY Glovers Alley by Andy McFadden has been awarded a Michelin Star in the 2022 Michelin Guide Great Britain & Ireland. Speaking about the win, Executive Head Chef Andy McFadden said: “It is a very proud day for the restaurant and for all the team. The tireless work by both the front of house and kitchen team has been an honour to be part of. As this exciting new chapter begins, I am looking forward to nurturing the young talent in our team and continuing to challenge and push ourselves. We are all over the moon.”

ALL FIRED UP IN GALWAY Ember Firehouse has opened on Quay Street in Galway City centre, bringing the heat from their grills into ﬁlled flatbreads and bowls, all served with a range of homemade sauces and sides. Ember is all about grilled meats served with charged greens, all combined with the house Piri Piri, roast garlic aioli, lemon and chilli stinger and the signature chimichurri, either in a freshly made flatbread or in an Ember bowl. The sides are all important as the main attraction with home cut fries, roast spuds, braised lentils and charged greens packing a serious punch in the flavour steaks. Cabbage is the star of the show; the Ember charged cabbage along with the grilled aubergine is, says the new restaurant, raising the veggie steaks in Galway.

APPOINTMENT Adare Manor has announced the appointment of John Kelly as Deputy General Manager. John worked for several years at properties in London including The Bloomsbury Hotel, The Hoxton Holborn, W Leicester Square and Turnberry Resort in Scotland. In his new role, John will be responsible for strengthening the hotel’s organisational culture, enhancing guest experience and overseeing the quality of product and services across the resort.

PAPER ON EDGE The Montenotte Hotel has revealed its latest artist as part of the hotel’s ongoing ‘Artist in Residence’ programme, in association with The Gallery Kinsale. The ‘Paper on Edge' collection by contemporary artist Miriam Fitzgerald Juskova is on display at the hotel until the end of July this year. Frits Potgieter, General Manager, said: “Miriam’s three-dimensional paper artwork brings mathematics and art together in a truly inspiring way. Her traditional technique based on paper quilling ushers a sense of serenity throughout the hotel. Miriam’s main piece for the exhibition ‘You Are All Invited’ signiﬁes openness and the hope of good things to come, which couldn’t be more true for the times we are living in.”

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MAKEOVER FOR WESTGROVE HOTEL

BUSINESS HUB CONNECTS PEOPLE AT THE OSPREY The Osprey Hotel in Naas, Co. Kildare has launched The Osprey Hub, a contemporary, light-ﬁlled coworking space where people can escape the home office and work in one of two shared, open plan areas. Designed by architect and star of RTE’s ‘Home of the Year’ Hugh Wallace and architect Damian Meehan of Douglas Wallace Consultants, the space offers a total of 22 self-contained booth and desk spaces, each with an ergonomic desk and swivel chair. Jim Murphy, CEO of the PREM Group said: “The work that has gone into this new facility is absolutely top class and the design ideas of Hugh Wallace, Damian Meehan and the rest of the team at Douglas Wallace really are stunning. The facilities on offer at the Osprey Hub will be second to none and I am conﬁdent that it is a great addition to The Osprey and to the town of Naas.”

DINING WEEK PROMOTING RESTAURANTS TO 1M CUSTOMERS In April 2022, Dining Week will launch a new platform ‘Early Table’ and give a much-needed boost to the restaurant sector as it emerges from two years of lockdowns. Dining Week will be a nationwide event, supported by the Restaurants Association of Ireland and Failte Ireland, with over 400 restaurants expected to take part. Diners, booking via the Early Table platform, will receive a 25% discount on their food, ﬁlling tables that would otherwise sit idle. Through a comprehensive marketing and PR programme, Dining Week will be promoted to over 1 million potential diners, across media, broadcast and online. When: Tuesday 19th to Thursday 28th of April The Cost: It’s free to list your restaurant and there are no commission fees Your Offer: 25% off food only, drinks charged at full price The Bonus: All Dining Week restaurants can stay featured on Early Table platform year round, free of charge To participate, contact Clinton White on 087 765 4155 or email Clinton. White@earlytable.ie

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A €2 million investment project is set to transform the Westgrove Hotel in Clane, creating an extra 50 jobs this summer. Interior design company Ventura Design is overseeing the project which includes a complete upgrade to all meeting and event spaces, a full upgrade of the hotel’s bedroom suites as well as a new luxury Bridal Dressing Room and Salon, which will be one of the ﬁrst of its kind in Ireland. The second phase will see a complete development and upgrade to the interiors in the main ground floor areas, including a full revamp and redesign to the bar, restaurant and resident’s bar. The hotel has kicked off a recruitment drive to add to its existing 100 staff, most of whom live locally in the Clane area.

BOOKINGS UP ACROSS CLISTE PROPERTIES At its management conference in Limerick recently, Cliste Hospitality forecast a ﬁgure of €70 million in group revenue, supported by strong demand from the domestic and international leisure markets. “Our positive revenue forecast is based on strong forward bookings from the leisure market and also an increase in corporate meeting enquiries since Covid restrictions were lifted in the hospitality sector. Conference and event enquiries have been buoyant in recent weeks and our hotels already have 420 weddings booked for 2022. The group also expects to host 200 concerts this year, with a strong rebound in the entertainment industry,” said Sean O’Driscoll, Director of Hotels at Cliste Hospitality.

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QUALIFIED CARBON OFFSETS

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News

SHAPING THE FUTURE OF GASTRONOMY

S.Pellegrino has announced the return of the S.Pellegrino Young Chef Academy Competition, the global initiative to discover and nurture brilliant professionals pushing the boundaries of gastronomy. Irish Chef Mark Moriarty, who was the inaugural winner of the competition in 2015, accredits it with catapulting his career in the food industry, allowing him to work across the globe with top chefs and brands. Young chefs under 30 years of age can register for the S.Pellegrino Young Chef Academy Competition 2022-23 on www. sanpellegrinoyoungchefacademy. com until 30th April 2022 and submit a recipe of a signature dish that communicates their personal vision, unique skills and creativity.

DENYSE CAMPBELL IS NEW IHF PRESIDENT

Denyse Campbell, IHF President

The Irish Hotels Federation (IHF) has announced that hotelier Denyse Campbell has been elected its 39th President, succeeding Elaina Fitzgerald Kane. A native of Strokestown, Co Roscommon, Denyse is General Manager of the Maldron Hotel Dublin Airport. She has been an active member of the IHF since 2006 and has served as Secretary and Chair of the Dublin branch, National Vice President on two separate occasions and as a member of the National Council and Management Committee. As Chair of the IHF’s Marketing Group, she oversaw the launch of the ‘Go Anywhere Gift Card’, the official gift card of the Irish Hotels Federation. Commenting on her election, Denyse said her focus would be on rebuilding and renewing Ireland’s tourism industry after an unprecedented two years. “As businesses throughout the country rebuild, maintaining international competitiveness via the extension of the 9% VAT rate for the tourism and hospitality sector will be a key priority and one I will be advocating strongly for on behalf of our members and the entire tourism industry. I will also be focused on the escalating business costs facing the sector, with spiralling utility costs and ongoing challenges with insurance two areas of particular attention. My Presidency will also place a strong emphasis on attracting, developing and retaining the next generation of talent in our industry – whether they are joining us after school or college, seeking a career change, or coming from overseas.”

TASTINGS, MASTERCLASSES AND MORE AT SALTWATER GROCERY Saltwater Grocery in Terenure, by Niall Sabongi and Karl Whelan, is now offering a Raw Bar Tasting Menu, offering the best and freshest selection of raw, cured and cooked seafood, aged fish and seasonal vegetable across 12 small dishes. Currently available to book for Friday and Saturday only, there are plans to open on Thursday evenings due to its popularity. There are two sittings per evening, at 7pm and 9pm, each hosting a maximum of 20 diners, in Saltwater’s newly created dining area. Wednesday evenings offer a range of masterclasses and tastings such as fish filleting, wine tastings and even whole tuna butchery demos.

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Our Sustainability #BecauseWeCare Our vision at The Imperial Hotel is that - “Our guests are our top priority and we will provide them with a quality experience which is elegant, effortless, quintessentially Irish and memorable. We recognise the importance of our employees in achieving this and we will create a positive, fun, familial, respectful working environment which encourages their loyalty, career development, commitment, and hard work. We strive to be excellent leaders and will undertake all our business activities in an honest, eco-friendly and ethical manner to provide a fair return on our investment and grow our business in a way that makes us proud.” Our passion for sustainability is at the hotel’s core, however we appreciate that there is always more to do. We are dedicated to continuous improvement in this area with the whole team.

SILVER AWARDS FOR: Ireland’s Wine Experience, Ireland’s Fine Dining Hotel Restaurant, Ireland’s Afternoon Tea Hotel & Ireland’s Leading Green Hotel

Ashford Castle would like to say “THANK YOU”

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Thank You! The team at Hayfield Manor are incredibly proud to have been recognised as Ireland’s Best Five Star Hotel at the prestigious Gold Medal Awards. Many thanks to the judges and to our wonderful guests for their support. Congratulations as well to all of the other winners and finalists, wishing you all the best of luck for the season ahead. We would be delighted to welcome you to Hayfield Manor for your next getaway, with our reservations team available on 021 4845900 or at reservations@hayfieldmanor.ie

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News

INGREDIENTS MOHAMED OUCHBAKOU, Ashford Castle’s new Executive Pastry Chef, serves up a strawberry soaked taste of summer

Growing up in France and now living in Ireland, nothing says summer quite like a sweet, juicy, delicious, ripe strawberry. There’s something quite romantic about a strawberry; the burst of sweetness and flavour the simple berry can lend to tarts, cakes, meringues, drinks and salads is often underestimated (try it drizzled with balsamic, you’ll be amazed). As a pastry chef I love cooking with strawberries and this recipe, which is one of my favourites, uses them at every step, which makes me very happy indeed!

Strawberry Red SERVES 2

Ingredients FOR THE STRAWBERRY JELLY • 500g fresh ripe strawberries (Irish are best) • 75g caster sugar • 25g lemon juice • 4g gelatine leaves FOR THE STRAWBERRY SORBET • 125g water • 60g sugar • 25g glucose syrup • 25g lemon juice • 200g fresh strawberries FOR THE RED STRAWBERRY TUILES • 25g soft butter or margarine • 25g icing sugar • 25g egg white at room temperature (1 egg) • 25g plain flour • 20g strawberry puree (you can use the cooked strawberries from the juice) • 5g red liquid colouring FOR THE STRAWBERRY TARTAR • 190g fresh strawberries • 15g caster sugar • 10g lemon juice

Method FOR THE STRAWBERRY JELLY: In a bowl of ice-cold water, soak the gelatine leaves. Put the strawberries, sugar and lemon juice in a pan and cook over a medium heat until the juice from the strawberries turns juicy. Pass the strawberry juice through a ﬁne strainer. Weigh out 250g from this juice, then add the softened and pressed gelatine leaves into it and mix to melt the gelatine. Pour 100g into a deep plate and leave to set in the fridge. FOR THE STRAWBERRY SORBET: In a pan, bring the water, sugar and glucose syrup to the boil. Leave to cool before adding the lemon juice. Remove the green leaves from the strawberries and blend them with the cold syrup. Put all ingredients into an ice cream machine and blend to freeze, keeping the sorbet in the freezer until you are ready to plate. FOR THE RED STRAWBERRY TUILES: Preheat the oven to 160ºC. In a bowl, cream the butter or the margarine, add the icing sugar and cream again. Add the egg white at room temperature, followed by the flour, then add the strawberry puree and the red liquid colouring. Let it set in the fridge for a half hour. By this time, cut long triangles on a plastic cover

which will allow you to shape the tuiles. On a silicone mat, spread the tuiles mix onto each triangle template to get the tuile shape. Bake for six minutes and the moment they come out from the oven, twist them to give them a shape. Hold in boxes until the last moment to serve. FOR THE STRAWBERRY TARTAR: Remove the green from the strawberries and rinse them under cold water. Pat dry and cut into small cubes of approx 3mm, then add the sugar and lemon juice. TO PLATE & SERVE Take the plate containing the strawberry jelly. Place a plain cookie cutter on top of the jelly and put half of the cut strawberries (strawberry tartar) on top, pressing them in. Remove the cookie cutter, scoop on some strawberry sorbet and place the tuiles artistically on top. Add some gold leaves to the tuiles et VOILA!

Mohamed Ouchbakou is the new Executive Pastry Chef at Ashford Castle Instagram: ouchbakoumohamed

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Good company

Midlands Park Hotel has been awarded the Great Place to Work Certification for 2022

culture

ranted to businesses that champion positive and aspirational company cultures, this was Midlands Park Hotel’s first time running for the Great Place to Work Certification. The recognition is down to the culture within the organisation, says GM Dara Cruise. “Collectively, we all work towards the one goal of creating an amazing place to work. When I started here five years ago, the hotel had just gone through a massive transformation in terms of its physical look and feel. There was a massive investment in the business and that provided a great platform on which to build a positive environment.” Staff are given the resources they need to do their job to the best of their ability. “We get great support from our owners. During Covid, we all really strived to keep

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the business open and sustain jobs. We were able to retain the majority of the team.” Kelly's Restaurant opened for takeaway during lockdown. Business was good, which allowed for more staff to be brought back into the hotel. “The cashflow that was gained from the Kelly's collection service meant we were able to start bringing colleagues back to work. We also picked up a great contract from a local business, a multinational construction company; about 600 of their engineers were isolating in the hotel for about three or four weeks. That was a huge win for us and allowed more staff to return to the business.” Employees are asked to uphold the hotel’s four pillars – care, continuous improvement, doing the right thing when no one is looking and finally, energy and drive. A recognition programme rewards employees when they go above and beyond the call of duty. “Staff accumulate coins to purchase something from a list of gift items. As an initiative, it works really well.” About a year before Covid, significant investment went into the staff canteen. Dubbed the ‘Superhero Hub’ thanks to the images on the back wall, the space was entirely transformed. “Both the canteen and the back office now have natural daylight. Our chefs cook for our customers and then that same food is transported down to the canteen; staff don’t have to make do with leftovers.” Free gym membership is another perk for staff. Credit must go to Human Resource Manager Jennifer Emerson, says Dara. “Any ideas I might have, Jennifer delivers on them. We really have a great team here. The Great Place to Work Certification is entirely down to them.”

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Customer Experience

Talking to

Michelle McGowan It’s all about the customer experience and, of course, the food for The Red Bank Restaurant’s Head Chef How long have you been at The Red Bank Restaurant?

Since it opened two years ago. We were open only for 10 days before we had to close due to Covid. We’ve shut the kitchen down four times at this stage. During the second lockdown, we operated a takeaway service for about two and a half months. I’m not sure how proﬁtable it was, but it was deﬁnitely good for business and keeping the name out there.

It must have been disheartening to have to close so soon after opening for the first time

It absolutely was. It had taken months to even write the menus; I’m not from Leitrim so nobody knew me. A lot of work went into building relationships with suppliers and local growers. Then we ended up missing a whole season and had to write a new menu. When we got to open again, it was almost like we’d been given a second chance. It was a much calmer experience than the initial opening.

What inspires your menu?

The local suppliers we have down here are what dictate our menu for sure. Within the town itself we use Gannon’s Poultry, Leitrim Hill Creamery and we use Gilligan’s Farm in Roscommon. It’s a big menu and we’ve thought about reducing it a few times, but that’s what people like and want.

If you were a customer at The Red Bank, what would you order?

That’s a tough one. I’d probably have the scallops and pork belly starter. For mains, it would be the seafood linguine, I love my ﬁsh. Dessert would deﬁnitely be crème brulee. Wherever I go, I have crème brulee; it’s either right or wrong but it’s always a talking point.

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Did you always want to be a chef? No, I actually wanted to be a nurse. The amount of people in my class that have gone on to nursing or social care is amazing, there’s deﬁnitely a correlation there. Cheﬃng happened really quickly; I was working in a pub in Enniscrone pulling pints and I gradually moved into the kitchen. I just took to it, I don’t know why or how. I loved it and I still love it.

In 2006, you opened up your own café, Magumba’s. How did that come about? I was working in a pub right beside the café called the Pilot Bar. The lease was up on the pub and I decided to take it on, but then the coﬀee shop became available at the same time. My thinking at the time was baby steps rather than big steps, so I took the lease on the coﬀee shop, but then the Pilot Bar came back up so I decided to go for it! I was actually running the two at the same time for a while. I’d literally cook people their breakfast in the café, then cook the same people their dinner next door before pulling pints that night. This was during the boom time in Ireland when people were out the whole time. It was an amazing experience, I really enjoyed it.

It sounds really hectic! It was! But I absolutely loved it. I was the same as all the other staff members, it wasn’t a case of, oh I’m the boss so I’ll come in when I feel like it. I’ve always worked two or even three jobs. I also worked in a local nursing home and that was a very interesting experience. It gave me an insight into a totally different side of cooking that was all about nutrition and understanding the requirements of different diets.

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Customer Experience

You also worked in the Diamond Coast Hotel for a time Yes, that was after I ﬁnished up in Magumba’s and in the Pilot Bar. The hotel approached me and asked if I would be interested in replicating what I had been doing in the Pilot Bar once a week in the hotel. Enniscrone locals were missing my pub food! So every week, the hotel held Magumba Thursdays and it was really popular.

That must have been so validating It was. It showed we were doing something right. I remember I had an accident, I burned my hands quite badly. It happened on a Friday and we had to close the restaurant last minute. The amount of messages and well wishes that came in was so lovely. It showed us we were valued by our customers. In 2014 and 2015, I also won the Best Chef in Connaught award, while the Pilot Bar was nominated for Best Gastro Pub for the Irish Restaurant Awards in 2015, so that was also very validating.

Is there an ethos at The Red Bank? It’s all about the guests. We want to ensure they enjoy their experience. That’s what people are paying for, it’s so important. And the excellent food of course.

Have you ever experienced a negative culture within kitchens you’ve worked in? I think for me, I would have experienced that in

In a previous issue of HCR, we spoke with Joyce Timmins, Executive Chef at Marymount Care Centre. She talked about creating dishes for her residents that were nutritious, but also full of flavour and visually appealing.

It really was an education for me. Whenever a new resident would come in, I would speak to the family to ﬁnd out what the resident liked to eat. It’s a huge thing for a person to leave their home and enter a care facility, to not be able to get themselves a slice of bread and a cup of tea at 4pm like they have done for 40 years. I remember one particular Christmas Day, I organised a special three course menu with diﬀerent options for the residents that weren’t going to their families. They started the day with champagne for breakfast and for dinner, they sat at round tables with candelabras and the whole lot. I really enjoyed my time there, I think I learned a lot about myself.

hotel kitchens more than in restaurants. I remember

“I think there’s a very real opportunity here at The Red Bank and I want to be part of it. I’d like to win some more awards, this time for the team in the kitchen and for front of house”

once standing in a kitchen and saying, I’m not listening to this anymore. I left after service and didn’t go back. I didn’t feel bad, I was just so sick of listening to the bullshit all day long. At The Red Bank, there are just four of us in the kitchen, three women and one man. There’s an excellent atmosphere, we get on great. Would I like to work in a male dominated kitchen again? No, deﬁnitely not.

What does the future hold? I think there’s a very real opportunity here at The Red Bank and I want to be part of it. I’d like to win some more awards, this time for the team in the kitchen and for front of house. I’ve got great conﬁdence in Jason Horkan and I think if it wasn’t for Covid, we’d be further along than we are. The Red Bank is only going to get better.

ISSUE 2 2022 | HOTEL

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CATERING REVIEW

07/04/2022 16:52

Thankto ouryou

Sponsors

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08/04/2022 29/03/2022 16:34 11:03

New Opening

CASHEL

HOTEL

General Manager Adriaan Bartels is gearing up for a busy summer

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CATERING REVIEW

07/04/2022 16:27

New Opening

The Drawing Room Image by Naoise Culhane

HOTEL

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New Opening

Julie McGrath, Equine Concierge

ookings are strong for the next few months at the Cashel Palace Hotel, the 18th century Palladian which formerly housed the Archbishops of Cashel. Following a major four-year restoration programme, the hotel reopened its doors to visitors in early March. Investment by new owners the Magnier family, owners of Coolmore Stud, has transformed the hotel into one of Ireland's most luxurious locations; interiors are by London-based Emma Pearson while landscape architects del Buono Gazerwitz restored and revamped the three acres of gardens. The hotel features 42 rooms, nine suites, a spa, the original Guinness bar and a private pathway to the Rock of Cashel.

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CATERING REVIEW

07/04/2022 16:27

New Opening

Avenue Suite Image by Naoise Culhane

The Spa Image by Naoise Culhane

"Being involved in a project of this scope from the very beginning was also a real draw. I had the opportunity to voice my opinion on all aspects, whether it was liaising with the architect or with the build team. That was very exciting"

HOTEL

The hotel’s much anticipated reopening was hampered by Covid. “We were due to open in mid 2020 so we were delayed by nearly two years. It was disappointing but there was no point in getting too hung up on it, we had to get on with it like everyone else,” said General Manager Adriaan Bartels. Recruitment hadn’t begun in 2020, so staff retention wasn’t an issue. “At the time we had people who were interested in joining the hotel, but obviously we couldn’t hire them as we didn’t have a firm opening date. We’re happy with the way it has worked out, we’ve got a great team and actually most of the people that I really wanted to take on are working here.” Staff training is taken seriously at Cashel Palace, but it’s something that’s learned best on the ground. “I don’t think you can train until you’re actually in situ so you’re testing your training regimes with real people in real situations. Training is ongoing at the hotel; ensuring customer service is to the highest level is crucial.” Adriaan’s background includes roles as GM at the Cliff House in Ardmore and GM at Sheen Falls in Kenmare. “I had been in Ardmore for almost 11 years and it was quite a long commute. I live close to Cashel Palace so taking up the GM role here made sense. Being involved in a project of this scope from the very beginning was also a real draw. I had the opportunity to

CATERING REVIEW | ISSUE 2 2022

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07/04/2022 16:28

TourismCareers.ie

#BeThePulse

It’s time to try

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08/04/2022 14/03/2022 16:33 12:12

New Opening

The Bishop's Buttery Image by Naoise Culhane

"The build was quite a longwinded affair but it had to be; we wanted to get it right without adversely affecting the existing historical structure”

Darragh O'Flaherty, Head Chef, The Bishop's Buttery; Stephen Hayes, Executive Chef; Darren Mulvihill, Head Chef Banqueting Image by Naoise Culhane

HOTEL

voice my opinion on all aspects, whether it was liaising with the architect or with the build team. That was very exciting.” Reconciling the conservation elements of the heritage building with the new refurb was a tricky process. It meant the owners were limited in what they could alter. “The build was quite a long-winded aﬀair but it had to be; we wanted to get it right without adversely aﬀecting the existing historical structure.” When it comes to food, the emphasis is very much on local. Over the past two years, considerable time was spent visiting local suppliers and engaging with the Tipperary Food Producers Network. “We’ve sourced a much as possible from the local areas, it’s formed the

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07/04/2022 16:28

New Opening

View of Rock of Cashel Image by Naoise Culhane The Residents Bar Image by Naoise Culhane

bedrock of our food supply. Having so much good quality food around us has been a boon for us.” From the beautiful restaurants and bars to the opulent bedrooms and spa, choosing your favourite element of the Cashel Palace would be nigh on impossible. But if you had to? “Good question. We have a lot of open ﬁres that create a lovely atmosphere. That’s not something you see in many hotels. The proportions of the original house are also quite unique, so that lends itself to the overall atmosphere of the hotel too. I think maybe my favourite aspect of the hotel is the spa. We got expertise from outside consultants and worked really hard on getting it right.”

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CATERING REVIEW

07/04/2022 16:28

Food Waste

Chefs presenting the Wasted Online course: JB Dubois, Head of Food at GIY; Janice Casey Bracken, Executive Head Chef, Dunbrody Country House Hotel; Conor Spacey, Culinary Director, FoodSpace; Maurice McGeehan, Performance Chef, IRFU

GIY’s food waste programme equips chefs with the practical tools they need to cut costs, while helping to reduce our carbon footprint

Get WastedGIY with

nterested in reducing or even eliminating food waste in your business? WASTED, GIY’s new food waste programme, could be the answer. The peer-to-peer education programme, which has been developed for chefs and food service teams, aims to engage and educate chefs and those working in food service on the best ways to reduce their food waste. It’s run by professional chefs working in diﬀerent sub-sectors of the food service industry and includes a six-part webinar series, also featuring professional chefs and zero waste experts. It’s a programme that the industry needs, says Head of Food at GIY, JB Dubois. “It’s estimated that the Irish food service sector wastes over 200,000 tonnes of food worth €300 million per year. In hotels, there’s around 400g of food waste per customer. The WASTED programme is all about promoting methods of prevention to reduce food waste.” Creating a network of chefs and food waste teams that advocate the adoption of circular economy principals in commercial settings is the ultimate goal. “The intention of the WASTED programme isn’t to preach about sustainability or to tell chefs how to run their kitchen. It’s about inspiring them and encouraging them to make tiny little changes

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Food Waste

in their kitchen that will trickle down to the junior chefs, the KP’s, everyone. When a person decides they want to be a chef, they’re doing so because they’re so in love with food. I think every chef in the world would love to be able to look at food and get inspired by what they can achieve in terms of waste.” JB has been a chef for over 25 years. Hailing from a small town in the northeast of France, he joined GIY in 2016 to open GROW HQ. The focus is very much on fresh, local, seasonal produce; 95% of vegetables used on the Grow HQ menu are grown on site. “Before joining GIY, I was quite a traditional chef. I mainly worked in hotels where there was a certain way of doing things; the vegetables had to be straight, that kind of thing. I began questioning these old ways and then the role in GIY came up. It seemed to answer a lot of the questions I was asking myself at the time. Now, I don’t write menus anymore. I look at what’s on my harvest list and check what’s in my fridge and then I’ll write it. We don’t just pay lip service to sustainability; we live by it.” Chefs start trends that the rest of the world follow. “Avocados didn’t just arrive on Irish plates by accident. That’s a trend that

I think every chef in the world would love to be able to look at food and get inspired by what they can achieve in terms of waste

began with chefs. If chefs were to start talking about sustainable food, seasonality and locality, I think that would very quickly become the norm in households across the country.” WASTED is a very simple, fast programme, giving chefs bite-sized practical information in short online sessions. Information is broken down into sector-specific categories that explore effective and actionable ways to reduce the amount of food waste leaving your kitchen. “We know that chefs are busy, they don’t have time to watch or participate in lengthy online courses. We’ve created eight modules that they can watch at a time that suits them.” Registration is strong, says JB. The aim is to have about 150 chefs participating in the programme. When the course finishes on the 9th of September, JB wants all registered chefs to organise a zero waste event in their own restaurant. “Hopefully, we’ll have over 100 zero waste dinners going on at the same time across the country. That will be a strong message from the food service industry to the rest of the country saying, this is possible and not only is it possible, it’s much easier than you think.”

WASTED: THE DETAILS By signing up to WASTED, participants can avail of: • Access to a free 8-lesson online course and related digital resources, presented by professional chefs working in different sub-sectors of the food service industry that explores simple, effective and actionable ways to reduce the amount of food waste leaving your kitchen • An invite to join a free six-part webinar series featuring professional chefs and zero waste experts, which will encourage plenty of discussion and insight around preventing food waste in the food service industry • The chance to host your own WASTED Supper Club (details to follow) • An opportunity to be part of a network of inspired, informed and proactive chefs and food service teams, sharing zero food waste skills and knowledge and advocating the adoption of circular economy principals in commercial settings To register, go to https://giy.ie/ wasted-registration-form/

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CATERING REVIEW

07/04/2022 16:49

Congratulations to all of our

Winners

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08/04/2022 29/03/2022 16:31 12:11

‘Ireland’s Wine Experience’, ‘Ireland’s Afternoon Tea’ and ‘Ireland’s Leading Green Hotel’ categories. Ireland’s 5 Star Hotel went to Hayfield Manor, Ireland’s 4 Star Hotel went to The Kingsley while Maris Urbanovic, Head Chef at Fota Island Resort was named Ireland’s Chef of the Year. The Gold Medal Awards celebrate the extraordinary achievements of the Irish hotel and catering sector. They also recognise and reward the high standards of excellence that this sector strives to achieve every single day. Considering the circumstances that hotels have found themselves in over the past couple of years, our judges were blown away by the high standards of service on display at the hotels they visited during the judging process. Congratulations to all our winners; we’re already looking forward to seeing you again next year!

22ND MARCH 2022 LYRATH ESTATE HOTEL, KILKENNY | HOTELANDCATERINGREVIEW.IE

#GMA2021 | @HC_REVIEW

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OUR SPONSORS

fter two long years, the Gold Medal Awards were back with a bang, held once again in the Lyrath Estate in Co Kilkenny. Marty Whelan took over MC duties and kept the 450-strong audience entertained for the duration of the event, which included a delicious three course meal and once the final award of the night was announced, a lively band that kept the crowd dancing until the early hours. Disruption to the hospitality industry caused by Covid was acknowledged at the Awards this year; most categories included Gold, Silver and Bronze winners. Not only did Ashford Castle take home the big award of the night (the overall Supreme Winner accolade), the team also won Gold in the ‘5 Star Resort’ and ‘Guest Experience’ categories and earned themselves Silver in ‘Ireland’s Wine Experience’, ‘Ireland’s Afternoon Tea’ and ‘Ireland’s Leading Green Hotel’ categories. Ireland’s 5 Star Hotel went to Hayfield Manor, Ireland’s 4 Star Hotel went to The Kingsley while Maris Urbanovic, Head Chef at Fota Island Resort was named Ireland’s Chef of the Year. The Gold Medal Awards celebrate the extraordinary achievements of the Irish hotel and catering sector. They also recognise and reward the high standards of excellence that this sector strives to achieve every single day. Considering the circumstances that hotels have found themselves in over the past couple of years, our judges were blown away by the high standards of service on display at the hotels they visited during the judging process. Congratulations to all our winners; we’re already looking forward to seeing you again next year!

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NUMBERS ON THE NIGHT

456+ entries

180+ properties visited

425+ people in the room

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THE KINGSLEY IRELAND’S FOUR STAR HOTEL According to the judges, The Kingsley boasts “one of the friendliest check-ins I have ever experienced in a hotel.” Exceptional service goes hand in hand with the best of Irish hospitality. Judges also remarked: “You can have the most beautiful hotel, but without the staff to make it an experience to remember, you simply have a hotel.”

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11/04/2022 16:34

Hi-Spirits is one of Ireland’s leading spirit distributors with a diverse portfolio of award winning brands. We work very closely with bars, retailers and distributors to create effective, bespoke brand support that really drives customer demand and builds sales. For more information see www.hi-spirits.ie

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08/03/2022 17:37 08/04/2022 10/03/2022 16:29 10:41

SUMMERHILL COUNTRY HOUSE HOTEL IRELAND’S THREE STAR HOTEL

In what proved a hotly contested category, Summerhill Country House Hotel came out on top in Ireland’s Three Star Hotel category. Judges received a warm welcome from professional and knowledgable staff members. Upon checkout, guests receive a welcome goodie bag for the drive back home.

ASHFORD CASTLE IRELAND’S FIVE STAR RESORT Described by judges as the most amazing property with the friendliest of staff and a welcoming atmosphere, Ashford Castle continued its winning streak with the award for ‘Ireland’s Five Star Resort’. Some members of staff have been with the hotel for 40 years; judges specifically commented on the warm welcome they received from Paula, Catherine, Robert, Martin, Lisa, Lana and Rhonda. A most deserving winner.

SPONSORED BY

BALLYMALOE HOUSE IRELAND’S COUNTRY HOUSE & GUEST HOUSE EXPERIENCE The quintessential country house, visiting Ballymaloe House is like being welcomed into someone’s home. Friendly and helpful staff complement the open fires, the beautiful artwork and the fresh flowers dotted around the property. Judges remarked on the quality and presentation of the locally sourced food, with many items produced, grown or reared on-site.

BALLYNAHINCH CASTLE IRELAND’S FOUR STAR RESORT Set in a private 700 acre estate of woodland, rivers and walks in Connemara, judges described Ballynahinch Castle as an absolutely beautiful property and one that excels when it comes to customer service. Facilities are excellent, the hotel’s food offering is superb and the bar offers an extensive range of whiskeys, wines and cocktails.

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THE EUROPE HOTEL & RESORT IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE An impressive, state-of-the-art spa made the Europe Hotel & Resort a worthy winner of the Five Star Hotel Spa Experience Award. Friendly, highly skilled therapists made time to explain procedures to guests, while a comprehensive range of treatments made choosing one all the harder.

CASTLEWOOD HOUSE IRELAND’S HOTEL BREAKFAST The breakfast at Castlewood House is on another level. Upon arrival, judges were presented with an impressive a la carte breakfast menu filled with the most delicious locally sourced ingredients. Those with a gluten intolerance are well catered for, as are guests with other dietary requirements. This was, said judges, “an exceptional experience that was honestly flawless from beginning to end.”

GALGORM SPA & GOLF RESORT IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE Visiting the spa at Galgorm was, says judges, a ‘wonderful experience’. High quality products along with professional, knowledgeable staff in a stunning spa layout made for a pleasant visit. Everything about this spa was first class, said judges.

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DROMOLAND CASTLE HOTEL IRELAND’S AFTERNOON TEA HOTEL There’s something for every palate at Afternoon Tea at Dromoland. Judges commented on the Amuse Bouche of Pea and Ham soup (“a lovely touch”) and how scones were kept warm in a silver trolley until required. Staff were welcoming, charming, knowledgeable and attentive. All served in a wonderful room with a great view, this was a superb overall experience.

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CATERING REVIEW

08/04/2022 14:16

THE IMPERIAL HOTEL, CORK

HOTEL DOOLIN

IRELAND’S CITY HOTEL

IRELAND’S LEADING GREEN HOTEL Ireland’s only carbon neutral hotel, Hotel Doolin is an excellent example of best practice in Ireland. Staff and management are committed to reducing water, energy and waste as well as purchasing locally. A fantastic range of facilities and services is complemented by conscientious, attentive staff.

SPONSORED BY

Ideally located on Cork’s South Mall, just 10 minutes from the city’s train station, The Imperial Hotel offers guests the best of both worlds – a comfortable, modern boutique hotel that’s close to the city’s amenities. The Imperial boasts a spa, the newly opened Sketch cocktail bar and on site dining options such as Lafayettes and Thyme at Seventy-Six on the Mall.

SPONSORED BY

ESTHER MCCARTHY – BALLYSEEDE CASTLE IRELAND’S FRONT OF HOUSE TEAM / TEAM MEMBER A pleasure to observe and to deal with, Esther McCarthy is the lifeblood of Ballyseede Castle. Described by judges as a joyful woman with Irish wit and charm, Esther is adept at offering advice and local information to those who need it. A wonderful host, engaging and entertaining, Esther is a most deserving winner of the Front of House award.

FITZGERALD’S WOODLANDS HOUSE HOTEL & SPA IRELAND’S FAMILY FRIENDLY HOTEL

FERNHILL HOUSE IRELAND’S WEDDING HOTEL It’s the little things that differentiate Fernhill House. On a couple’s wedding day, the bride is transported along a secret path on a golf buggy and stays behind a screen before making her grand entrance. Fernhill House boasts a spectacular outdoor space and a choice of indoor areas for dining.

SPONSORED BY

This is a place where the kids throw their stuff on the bed before running off to enjoy the hotel’s vast range of activities. There is, said the judges, something here to suit kids of all ages. From the pet farm and ice-cream parlour to the individual log cabins at the Tree house restaurant, Fitzgerald’s Woodlands House provides a unique experience for kids and adults alike.

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KILLARNEY GROUP IRELAND’S HOTEL GROUP

CLAYTON HOTEL BELFAST

Killarney Group was the deserving winner of the 2021 Hotel Group accolade at this year’s Gold Medal Awards. Food is sourced locally across the Group’s three properties – The Europe, The Dunloe and Ard na Sidhe – while staff are attentive and professional. Killarney Group works hard to create a relaxing ambience across the three hotels.

SPONSORED BY

IRELAND’S BUSINESS & CONFERENCE HOTEL Describing the facilities as wonderful, the Clayton Hotel Belfast made an excellent impression on our judges. Clayton has invested almost £150,000 in its facilities and it shows. All 18 rooms feature screen and projector facilities and strong Wi-Fi, while layouts are “nicely styled and professional”.

SODEXO LILLY DUNDURROW, KINSALE IRELAND’S SITE CONTRACT CATERER

MARLFIELD HOUSE

Sodexo doesn’t just pay lip service to sustainability; food waste is continuously monitored while fruit and herb cuttings are used in the facility’s daily hydration station. Lunch was, said judges, delicious. Excellent leadership was evidenced by staff’s ability to pull together.

SPONSORED BY

IRELAND’S BEST DESIGNED HOTEL A fabulous hotel rich in Irish regency style with incredible staff who know hospitality. So said our judges who also commented on the addition of the Pond suites, a “genius idea that brings the same level of service and exquisite style in modern standalone suites.”

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CATERING REVIEW | ISSUE 2 2022

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THE Q CAFE COMPANY AT ST PATRICK’S MENTAL HEALTH SERVICES IRELAND’S HEALTHCARE CATERER Catering for almost 300 patients with a variety of needs, from eating disorders to addiction, The Q Café Company provides St Patrick’s with a stellar service. Special meals are prepared for some patients, requiring management, chefs and dietitians to work closely together. This is a healthcare caterer that goes above and beyond, providing its client with a high standard of food and service.

GARRYVOE HOTEL IRELAND’S HOTEL CASUAL DINING EXPERIENCE This is a hotel that serves exceptional food. Judges remarked on the professional yet friendly service and the fact that MasterChef judge John Torode, a regular visitor to the hotel, dined at a nearby table. Garryvoe Hotel offers guests a premium casual dining experience at an affordable price point.

KILRONAN CASTLE ESTATE & SPA – THE DOUGLAS HYDE RESTAURANT IRELAND’S FINE DINING HOTEL RESTAURANT Described as fine dining at its best by our judges, the menu at The Douglas Hyde Restaurant is inventive, comprehensive and above all else, delicious. Staff are welcoming, knowledgeable and skilled in their craft while the room itself is atmospheric; this is a restaurant that operates beyond its grade and a most deserving winner for the pure professionalism of the team and the quality of cuisine.

MOUNT JULIET ESTATE, LADY HELEN IRELAND’S WINE EXPERIENCE Wine pairing at the Lady Helen at Mount Juliet Estate is perfect. Judges commented on the skill and knowledge of Sommelier Jonathan, who chose wines that complimented each course. His passion for wine and his customer orientated approach made the experience an altogether lovely one.

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SPONSORED BY

CATERING REVIEW

08/04/2022 14:29

ASHFORD CASTLE IRELAND’S GUEST EXPERIENCE Upon arrival at Ashford Castle, guests are welcomed by the gateman, then by the bridge man, then by a team of porters at the door and so on… Staff take their cues from the exceptional team at Ashford Castle led by Niall Rochford, Paula Carroll, Lisa Twomey, Robert Bowe and Paula Stakelum. A most deserving winner of Ireland’s Guest Experience award.

SPONSORED BY

BALLYMALOE HOUSE IRELAND’S MENU PROVENANCE AWARD You would expect nothing less of Ballymaloe – breads baked in house or at the cookery school, seafood from Ballycotton, East Cork lamb and herbs from Ballymaloe gardens. Judges commented on the quality of the amazing food and the fact that so much of it is either locally sourced or produced on site. A most deserving winner.

MARIS URBANOVIC, HEAD CHEF, FOTA ISLAND RESORT

PARKNASILLA RESORT & SPA IRELAND’S FAVOURITE PLACE TO STAY

IRELAND’S CHEF OF THE YEAR A most deserving winner of the Chef of the Year award, Chef Maris Urbanovic’s love of nature and foraging informs the imaginative menus at Fota Island Resort. Since joining the Resort in 2018, Maris has made Cork’s abundance of artisan producers the star of the show. Homemade black pudding, foraged seaweed and salt and delicious desserts were just a few of the highlights for our judges.

SPONSORED BY

Connaught - The Ice House Hotel Leinster - Kelly’s Resort Hotel Ulster - Lough Eske Castle

EXCEL RECRUITMENT IRELAND’S INNOVATIVE SUPPLIER

BEACON HOSPITAL OUTSTANDING CUSTOMER SERVICE

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SILVER & BRONZE AWARDS WINNERS IRELAND’S FIVE STAR HOTEL Silver - The Savoy Hotel Limerick Bronze - Glenlo Abbey Hotel & Estate IRELAND’S FOUR STAR HOTEL Silver - Kilronan Castle Estate & Spa Bronze - Castleknock Hotel IRELAND’S FIVE STAR RESORT Silver - Park Hotel Kenmare Bronze - Dromoland Castle Hotel IRELAND’S FOUR STAR RESORT Silver - Galgorm Spa & Golf Resort Bronze - Parknasilla Resort and Spa IRELAND’S THREE STAR HOTEL Silver - Clew Bay Hotel, Westport Bronze - Hotel 7 IRELAND’S COUNTRY HOUSE & GUEST HOUSE EXPERIENCE Silver - Castle Leslie Estate Bronze - Castlewood House Dingle IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE Silver - Castelmartyr Resort Bronze - Fota Island Resort

IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE Silver - Seafield Hotel & Spa Resort Bronze - The Kingsley

IRELAND’S BUSINESS & CONFERENCE HOTEL Silver - The Gibson Hotel Bronze - Sheraton Athlone Hotel

IRELAND’S HOTEL BREAKFAST Silver - Marlfield House Bronze - Lough Rynn Castle Estate & Gardens

IRELAND’S BEST DESIGNED HOTEL Silver - The Dunloe Hotel and Gardens Bronze - Markree Castle

IRELAND’S AFTERNOON TEA HOTEL Silver - Ashford Castle Bronze - The Savoy Hotel Limerick

IRELAND’S FINE DINING HOTEL RESTAURANT Silver - Ashford Castle Bronze - Glenlo Abbey Hotel & Estate

IRELAND’S LEADING GREEN HOTEL Silver - Ashford Castle Bronze - Dromoland Castle Hotel IRELAND’S FAMILY FRIENDLY HOTEL Silver - The Dunloe Hotel and Gardens Bronze - Breaffy House Resort – Woods Hotel IRELAND’S CITY HOTEL Silver - Limerick Strand Hotel Bronze - Kilkenny Hibernian Hotel IRELAND’S WEDDING HOTEL Silver - Ballyseede Castle Bronze - Markree Castle

IRELAND’S HOTEL CASUAL DINING EXPERIENCE Silver - Hayfield Manor Bronze - The Dunloe Hotel and Gardens IRELAND’S WINE EXPERIENCE Silver - Ashford Castle Bronze - Breaffy House Resort IRELAND’S MENU PROVENANCE AWARD Silver - Castlewood House Dingle Bronze - Brook Lane Hotel

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08/04/2022 14:17

Equipment

Me and

MyTHERMOMIX The g hotel’s new Head Chef, Dom Majecki, on why he favours the do-it-all kitchen assistant

hinking of my favourite piece of equipment was like asking me which one of my daughters is my favourite! But after consideration, I thought of the one piece of equipment that a lot of chefs are currently using, from the first-year commis to the more experienced head pastry chef in the kitchen – the Thermomix. If you don’t know what a Thermomix is, think of it as an all-round useful tool that can replace a lot of the kitchen equipment you already use such as a blender, slow cooker, pastry mixer… the list goes on. An incredible piece of machinery! With the most recent version of the Thermomix, you can pre-set your recipe so if the commis chef is asked to do a task, they can just follow your instructions, therefore limiting mistakes and achieving better consistency all around. You can use your Thermomix to make hollandaise for eggs Benedict in the morning, cook and blend soup for lunch, make flavoured oil from the likes of wild garlic, currently in season, or even cook up a curry while steaming rice in the top compartment. You can make dough-like brioche or sourdough and prove your mix with better results. So, from creating a simple recipe for breakfast right through to dessert, the Thermomix is my favourite piece of equipment in the kitchen, hands down! You can also book an online demonstration on the full benefits of using a Thermomix and customer support is always available too. Dom Majecki is the new Head Chef at the g Hotel & Spa Galway

Dom’s Thermomix recipe for Creme Anglaise 40

HOTEL

Ingredients • 6 egg yolks • 30g of sugar • 1 vanilla pod scraped • 500g of milk

Mix the egg yolks and sugar for 30 seconds at Speed 4. Add the milk and vanilla pod and cook for 9 min at 90 degrees Celsius at Speed 2. Pour out, cool down and it’s ready to serve. Equally good to put in the freezer for ice cream!

CATERING REVIEW | ISSUE 2 2022

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08/04/2022 16:24

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29/03/2022

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