ISSUE 5 2021
Train Up
Time for a brew
New industry programme for trainee chefs
Spotlight on the tea/coffee market
WE HAVE A NEW COVID POVERTY' Meet the woman behind Muslim Sisters of Eire
Putting accessible tourism back on the table
Access for
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Go to hotelandcatering review.ie for the online edition
Contents ISSUE 5 2021
IN THIS ISSUE
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If you don’t build it into your culture from the start, then I don’t think any business can view itself as truly accessible. It must be fundamental to the customer’s journey from the beginning and that starts and ends with customer service Patrick O’Donoghue, CEO, Gleneagle Group
REGULARS
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NEWS
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BOOKSHELF
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THE LAST WORD
INGREDIENTS
Brid Torrades, owner of Osta Cafe and Wine Bar, on why elderberries are ideal as an ingredient for slow-cooked meats
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NEW PROGRAMME FOR TRAINEE CHEFS
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‘WE HAVE A NEW POVERTY NOW – COVID POVERTY’
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SUPPORTING CUSTOMERS IN TOUGH TIMES
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THE GREAT BEWLEY’S STAYCATION!
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The Talbot Collection has launched a new ‘learn as you earn’ programme that aims to train and employ 20 chefs
Demand for the Muslim Sisters of Éire’s soup run in Dublin’s city centre has shot up since the pandemic hit
AIB is committed to continuing its support for customers in the tourism and hospitality sector as the economy reopens
Bewley’s is hitting the road this summer for The Great Bewley’s Staycation
CELEBRATING 120 YEARS
This year Barry’s Tea is celebrating 120 years in business, bringing expertise and passion to tea buying and blending
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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: James Moore 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 2021. 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 5 of Hotel & Catering Review 2021 Accessible tourism is a catchy phrase and one that’s often bandied about by well-meaning commentators, but for hotels and restaurants that take the concept seriously, it’s a lot more than just a tokenistic phrase. In 2018, the Gleneagle Group became the first hospitality business in the world to be accredited by the European Network for Accessible Tourism (ENAT). The accolade underlined the Group’s commitment to providing universal access to all and is, says CEO Patrick O’Donoghue, only a small step in the overall journey. Although it’s the right thing to do, embracing accessibility across all of the Group's hotels has been a commercial decision, says Patrick. There’s a compelling business case for making tourism venues and experiences more inclusive; the hospitality businesses capitalising on this untapped market are starting to reap the benefits in a (nearly) post-Covid environment. Also for this issue, I spoke with Lorraine O’Connor, Chairperson at Muslim Sisters of Éire (MSOE) about the invaluable service the charity provides every week outside Dublin’s GPO. Preparations for the soup kitchen begin in earnest on a Wednesday morning and continue until the tables are laid out with food and supplies on a Friday evening; nothing is ever left over. Demand for the MSOE soup kitchen has shot up since Covid-19 hit our shores and that need is, says Lorraine, still there. On page 9, we take a look at the ‘Talbot Collection Chef Development Programme’, a new initiative that aims to tackle skills shortages in the sector. The Talbot Collection hopes to run the programme on a biannual basis and is urging other hotels to get involved in an effort to solve the industry's staffing issue.
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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WE’RE HERE TO HELP
Fáilte Ireland’s top priority is supporting Ireland’s tourism and hospitality businesses to survive and recover from the impact of the COVID-19 crisis. We have created an extensive range of business supports to guide you through operating your business during COVID-19. These have been developed in consultation with industry experts to meet urgent needs and help your business recover.
Find information on: Government Supports Financial Planning Sales & Marketing Operational Performance HR Learning & Development Employee Wellbeing
Visit www.failteireland.ie for regular updates and official information.
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News
Your monthly round-up…
STAYCATIONERS URGED TO ‘DISCOVER IRELAND’S WHISKEY DISTILLERIES’
SAFETY FIRST AT THE KINGS HEAD Six Novaerus air disinfection devices have been installed at the Kings Head Pub and Bistro in Galway. The medical grade Novaerus device uses patented ‘NanoStrike’ plasma technology that has been proven to inactivate 99.997% of SarsCoV-2, as well as all airborne viruses and bacteria all year round. As well as being one of the first hospitality businesses in Galway to achieve the Fáilte Ireland Safety Charter, The Kings Head is the first pub in Galway to install Novaerus NV 800
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devices to improve its existing safety protocols. Mary Grealish at the pub said: “Reopening on the 26th of July was very significant for us and has been the step forward we have been eagerly awaiting. We invested in the Novaerus devices as a proactive step for disinfecting the air in our indoor spaces to make our premises safer for our staff and customers. This really underlines our commitment to creating an environment that is as safe as possible.”
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The Irish Whiskey Association has launched a new campaign under the IrishWhiskey360° banner to encourage Irish staycationers to ‘Discover Ireland’s Whiskey Distilleries’. Having been closed to visitors for many months, Ireland’s whiskey distilleries are once again opening their doors to offer a range of experiences, from self-guided tours to outdoor tastings and cocktail experiences. The IrishWhiskey360° website, www. IrishWhiskey360.ie, features seven new regional videos which will be promoted during the campaign, launched recently by Minister for Agriculture, Food and Marine, Charlie McConalogue, at Powerscourt Distillery in Co. Wicklow. William Lavelle, Head of the Irish Whiskey Association, said: “Irish whiskey distilleries attracted over one million visitors in 2019 but that fell 88% last year. We are hoping Irish visitors will support the distilleries on their doorstep by making them part of their summer staycation plans.”
News
‘VISIT WEXFORD' APP LAUNCHES
IRISH PIZZERIA RANKED ONE OF THE BEST IN EUROPE International travel outlet Big Seven Travel has announced its list of the 50 Best Pizzas in Europe, with Ireland and Galway’s The Dough Bros coming in at the 27th spot. The Dough Bros, run by brothers Eugene and Ronan Greaney, is the only Irish restaurant to make the list. Last year, the duo made history by being named in the prestigious 50 Top Pizza (Europe) for 2020, the first time the west of Ireland was featured in the awards. “Being named No 27 Best Pizzeria in Europe is genuinely a dream come true for us lads. When we set out in 2013, we wanted to put Irish pizza on the map. We knew that with our training in Naples and the world class ingredients that we have on our doorstep here in Ireland, that if we applied ourselves and gave everything to it, we could make a real difference. Thankfully the hard work seems to be paying off and we could not be prouder.”
Visit Wexford has launched a brand new app full of useful information for those who are getting out and about exploring County Wexford. The handy pocket guide has everything visitors to the county need for a fun and hasslefree trip to the Sunny South East. Visitors can get exclusive notifications, offers and more directly through the app which includes: • Directories for accommodation, activities, restaurants and beaches • Listings and contact information for tourism and hospitality businesses in Wexford • A handy map of County Wexford with all of the points of interest pinpointed for you • A selection of the top Travel Tuesday blogs and insider guides from VisitWexford.ie • A weather widget for the weather forecast in the Sunny South East The Visit Wexford app can be downloaded for free on Apple and Android devices via the Apple App Store and Google Play Store.
GBK REOPENS ON DUBLIN’S SOUTH ANNE ST After 16 months, Gourmet Burger Kitchen has reopened its doors on South Anne Street and celebrated the event by announcing Leinster rugby player James Lowe as its new brand ambassador. Speaking about his new role, James said; “It’s outstanding to be part of the GBK team! The restaurants have a vast menu with only the finest ingredients used. A Kiwi chef originally created the menu so I’m all for the burgers! Now that the GBK restaurants are open again, I’m looking forward to sharing the experience with friends and family.”
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4,500 HOTEL ROOMS FOR DUBLIN
ARMAGH’S FOOD & CIDER WEEKEND RETURNS Set to get underway on the 9th of September, Armagh’s Food and Cider Weekend promises a huge serving of top-end gastronomic experiences and culinary events including food masterclasses and demos, food trails and foraging, cider tastings and tours. The event has become one of the most successful foodie events in the UK and Ireland, supported by Food Heartland chefs and local food and drink producers, restaurants, cafes, pubs and shops. www.visitarmagh.com/foodandcider
APPOINTMENT Clontarf Castle Hotel has announced the appointment of Matti Reuter as the Deputy General Manager. Born in Germany, Matti graduated from GMIT with a Hotel & Catering Management degree in 2013. Matti originally moved to Ireland in 2008 for a summer job working at reception in the Clarion Hotel in Sligo, however, instead of leaving to go back home to Germany when the summer came to an end, he started the Trainee Management Development Program through the Clarion Group. In his 13 year career in hospitality in Ireland, Matti has held management positions in The G Hotel in Galway and the Royal Marine Hotel in Dun Laoghaire and spent the last six years in senior positions in Druids Glen Resort in Wicklow and Brooks Hotel in Dublin City Centre.
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A new report from Savills Ireland has shown that 4,500 new hotel rooms are expected to come on stream in Dublin over the coming years, with the bulk of the rooms to be delivered in the current calendar year. Over 2,000 rooms are scheduled to be completed in 2021, followed by 1,600 next year and 800 in 2023. The numbers mark a 50% increase on the number of rooms delivered between 2018 and 2020. The report states that 24 new hotels are due to complete in Ireland in the coming years, with a number due to open in the capital later in the summer. They include the Hampton by Hilton Four Courts, Beckett Locke in the North Docklands next to the 3Arena, The Wren, located in the centre of Dublin between Grafton Street and Dame Street and Keavan's Port Hotel on Camden Street. According to Tom Barrett, Director of Hotels and Leisure at Savills Ireland, the Dublin hotel market isn’t in danger of an over-supply of rooms in the long term. “Dublin had one of the highest occupancies in Europe pre-Covid so we needed extra rooms. Obviously, they're opening at the worst time but it is a short period of time.” He added that hotel owners and operators enter the market with a long-term view and that the typical hotel has a lifespan of around 60 years. The property group also anticipates that hotel occupancy rates for full-year 2021 will grow to around 30%, a figure that’s down from around 82% in 2019
News
INGREDIENTS BRID TORRADES,
owner of Osta Cafe and Wine Bar in Sligo, on why elderberries come into their own when used as an ingredient for slow-cooked meats
It’s difficult to choose a favourite ingredient but it must be said that once I started collecting elderberries for cooking, a whole new world opened up for me! As we are experiencing high levels of rainfall, it’s unlikely that I will benefit from many flowers this year which means that, all going well, we will have lots of elderberries to gather in autumn. I leave the high fruit for the birds and gather as much as I can on dry autumn days. If I don’t have time, they will be dumped in the freezer. To extract the juice, boil in a covered pot with a little water and then strain through a fine mesh sieve. Elderberry juice can be added to apple juice and sugar to make elderberry jelly and its tart flavour is excellent when sweetened as a dessert sauce. However, elderberries really show their true colours (literally!) as an ingredient for slow cooked meats.
Duck confit with Elderberry Sauce (serves 4) It’s best to start off with a good flavoursome duck. My favourite is Thornhill Duck, bred by Kenneth Moffit in Co Cavan. Ingredients • 4 duck legs • Duck fat to cover legs • 2 bay leaves • 300ml elderberry juice • 2 juniper berries (optional) • Cinnamon stick (optional) • 1 tbsp grated ginger (optional) • 1 clove crushed garlic (optional) • 100g brown sugar or honey • Salt & pepper
To make the confit – in a deep oven proof pan/pot, gently cook legs of duck to melt the fat on them. Add enough duck fat to cover the legs. Add bay leaves. Cover the pan/pot with a lid or foil and put into an oven at 150C. Allow to cook slowly until the legs start to fall apart; this will take about two hours depending on the size of the duck. Remove the pot from the oven and allow to cool a little before carefully removing the legs. Duck confit is traditionally stored in this fat and it will keep very well, as long as no parts of the legs are exposed. Assuming that you want to eat the duck now, please do as follows. When you have removed the legs from the pot, put them on a tray back in the oven. It will only take about 15 minutes to bring the ducks to a lovely crispy finish so keep an eye on them. Be careful, they will possibly still have a lot of fat attached so try and save this for future use. Pour the fat off and allow to cool. Use the pan in which you cooked the duck, as it will be full of delicious flavoursome residue. There will also be a jelly which will fall to the bottom of the duck fat which you need to collect. The easiest way is to pour all the fat into a flat pan – once it has cooled, put into the fridge. When it has hardened, you can scrape the jelly off the bottom and add it back to the pan to make the sauce. Add the crushed juniper, garlic, ginger, cinnamon and elderberry juice and sugar or honey to the sauce and reduce until it is a nice consistency. Taste and adjust the seasoning (adding salt and freshly ground pepper if needed). Strain the sauce and serve with the crispy duck legs. Ideal accompaniments are stir-fried veg, creamed potatoes, gratin potatoes, plain rice or a tossed green salad.
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NEW GUIDELINES WELCOMED, BUT SECTOR REMAINS FRUSTRATED
NI HOSPITALITY SCHOOL WELCOMES FIRST COHORT The Northern Ireland Hospitality School, funded by the Gallaher Trust, has welcomed its first intake of students for its Level Two course in Professional Bartending (Cocktails). A total of seven individuals will get the opportunity to learn about basic bartending, the art of mixology, sales techniques, finance training and personal development, thanks to a £260,000 investment that will be awarded to the Hospitality School over the next three years by The Gallaher Trust. Delivered in partnership with Northern Regional College (NRC) and backed by City & Guilds, the course will be delivered over six weeks and upon completion, graduates will be guaranteed employment at one of three top local hotels – Galgorm Spa & Golf Resort, Tullyglass House Hotel or the Adair Arms Hotel. The Northern Ireland Hospitality School, which was launched this year, represents a major jobs boost for the area with an estimated 72 jobs becoming
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available over the next three years and a combined investment exceeding £1.3 million into the local employment market. Ashley Douglas, Northern Regional College lecturer said: “We are so excited to welcome our very first intake to the course and to help make a positive impact on our local employment market. Those enrolled will get the chance to learn a variety of skills through our very comprehensive course, not to mention a guaranteed job after completion. This course has no entry requirements; all we ask is that individuals demonstrate a passion for the industry and a drive to deliver a memorable experience for guests. With further intakes scheduled for later this year and into 2022, anyone interested in applying for the course is encouraged to visit the website (www.nihospitalityschool. com) for more information
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The Irish Hotels Federation (IHF) has welcomed the updated guidelines for the hospitality sector published by Fáilte Ireland. The clarification in relation to outdoor events, including live music and performances outdoors, has provided muchneeded clarity for hospitality businesses and is, says the IHF, another positive step towards the full reopening of Ireland’s wider tourism and hospitality industry. The Federation added that a clear roadmap is now required from government to provide greater clarity around the lifting of remaining restrictions, so that business can plan for the weeks and months ahead. RAI CEO Adrian Cummins has also stated that live music and a return to normal trading hours are the main areas that the government should be looking to improve. More changes are expected to be introduced later this month and in a post online, Cummins stated that the night-time element of the hospitality sector urgently needs a plan of recovery, as does the normalisation of trading hours. "Government will publish a roadmap for reopening hospitality fully at end of August/ early September. Nighttime - live music economy really need a plan to return to normality. Normalisation of trading hours will have to be part of the plan." Since news leaked of a party held by government officials at a Dublin hotel, the government has faced an angry backlash from the hospitality industry. The ensuing scramble to draft new outdoor dining guidelines has also provoked controversy and although the new guidelines are welcomed, they have done little to dispel the industry’s anger and frustration.
Training
New programme for
TRAINEE CHEFS
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The Talbot Collection has launched a new ‘learn as you earn’ programme that aims to train and employ 20 chefs
aunched in conjunction with Kildare and Wicklow Education and Training Board (KWETB), the ‘Talbot Collection Chef Development Programme’ is the hotel collection’s response to the problem facing so many businesses in the hospitality industry. “Obviously there’s a shortage of chefs in the sector, both nationally and at a European level. We’re no different to any other hotel in that we experienced a shortage first-hand. We had a discussion at group level to see how we could address the issue in the immediate but also the longer term and came up with the chef development programme,” said Natalie Power, HR Manager at The Talbot Collection. Twenty chefs will be accepted onto the course and will receive 12 weeks of intense full-time training in KWETB kitchens in Bray and Wicklow town, with salary paid plus accommodation and meals provided in Talbot Hotel Stillorgan for the duration of their training. The programme is open to everyone; to qualify, entrants don’t need to have worked in a kitchen previously. “All we would ask is that they have the desire and passion and the willingness to commit to The Talbot Collection for at least 27 months.” After successfully completing the programme, the newly qualified chefs will receive a permanent contract with the Talbot Collection Hotel of their choice. “It’s a huge investment and outside of acquiring other properties, it’s probably our most significant. This programme is all about investing in our future, for the future. It’s about succession planning and making sure we have the resources and the chefs on board going forward. We saw how tight it was this summer, so we were adamant that it can’t be that tight again.” This is just one initiative delivered by KWETB to help meet employer demands in the hospitality, tourism and catering industry in Ireland. The organisation has also partnered with the Bretzel Bakery to offer the ‘Artisan Bakery Traineeship’, offering 12-16 successful applicants the chance to learn on the job and capture the basics of professional artisan baking through a 24week training course. The traineeship will take place in
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We’ve even had a few surprise candidates internally who may not have been in the kitchen before. We’re confident that we’ll fill the 20 places”
Kilcullen, Co Kildare and will see the applicants develop work-based skills in Bretzel’s state-of-the-art bakery school. Commenting on the programme, Mateusz Piwowarczyk, Production Manager at Bretzel Bakery, said: “I took a job as a baker but it was the influence of a great teacher that made me want to be a gold medal winning baker. Bretzel Bakery and KWETB could be the teacher that makes the difference for you!” So far, there’s been a high level of interest in the Talbot’s cheffing programme, says Natalie. “We’ve even had a few surprise candidates internally who may not have been in the kitchen before. We’re confident that we’ll fill the 20 places.” It’s a programme that the collection may run on a bi-annual basis. “We’d also like it if others in the industry got involved and collectively, we could work together to address the skills shortage in the sector. Cheffing can be a really prosperous career, it’s about getting that message across to people.”
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We have a
NEW POVERTYnow –
COVID POVERTY Demand for the Muslim Sisters of Éire’s soup run in Dublin’s city centre has shot up since the pandemic hit
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f you’re on Dublin’s O’Connell Street on a Friday evening, you’ll undoubtedly see long lines of people outside the GPO queuing for food. The Muslim Sisters of Éire (MSOE) have been running their soup kitchen at this spot for over seven years and while demand for their services has been there from the start, the pandemic has exacerbated that need. Before Covid hit, the MSOE were feeding about 200 people a week; during the height of the pandemic, that figure rose to 550. “Demand has gone up. We have a new poverty now – Covid poverty. We have people coming to us who have lost their jobs and are now on the breadline. When the schools closed during the pandemic, we heard the most desperate stories from people who couldn’t afford to feed their children. Right at the height of Covid, we were giving out over 100 hampers a week. That demand is still there,” said Lorraine O’Connor, MSOE Chairperson. The MSOE was established by Lorraine in 2010, who converted to Islam and started wearing a hijab in 2005. The racism that she experienced prompted her to set up the femaleled organisation. “I was getting slurs of, ‘go back to your own country’. I remember thinking, if I’m subject to this, what are my immigrant sisters and brothers from other parts of the world experiencing? So I decided to try and combat the racism that I was experiencing in a different way. I went back to college and did women’s studies, I set up different community groups and I did some work with Women’s Aid. After nearly six years, I decided it was time for an independent Muslim women’s organisation to be established.” In
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western society, says Lorraine, Islam is regarded as a male dominant religion where women don’t have a voice. “That was something I wanted to change, but I knew it wasn’t going to be easy. We were on a particular road and on that road, there was going to be about 200 obstacles to climb over.” The MSOE isn’t affiliated to any mosque; it’s an entirely Muslim woman-led organisation. “When you lead by females, you’re conquering the old ingrained stereotypes.” The racism that she encountered back in 2005 has abated, she says. “I believe the MSOE has won the hearts of the majority of the Irish public. We’re becoming a new Ireland, one that’s not afraid to embrace all faiths and colour. From a Muslim woman perspective, we’re in a completely different place today to where we were in 2010. Are we where
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“Every single week, we give out all the food and supplies that we’ve brought that evening; nothing comes home with us. The demand is there and it’s not going away”
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I would love us to be? Not yet, but are we nearly there? Yes, I think we are.” After a rigorous process earlier this year, the MSOE’s soup run became HSE registered. Although welcomed, the validation from the HSE has made running the soup kitchen more difficult. “Previously we could do a call-out for someone to cook a curry or make sandwiches. Now, all our cooked food must come from one of our HSE registered volunteers or one of the restaurants that supply us. We’ve always had high standards of hygiene at the table, but now we’ve got that extra standard of hygiene and extra transparency on our foods which is great, but it has made the process that bit more onerous.” Preparation for the Friday soup run begins on a Wednesday. The charity is registered with FoodCloud and receives surplus food from supermarkets, along with hot meals from several restaurants including Golden Olive restaurant in Clonskeagh, Passion 4 Food and Safco Fine Foods, either on a weekly or monthly basis. “Right throughout the pandemic, those restaurants supplied us with hot meals. We’ve also gotten amazing support from the Hilton
Hotel and from Charlemont Luas.” On a Thursday and Friday, there are about 12 collections going on to ensure there are enough supplies for the Friday GPO soup kitchen. Information cards with helpline numbers, specifically made up for women, are also available at the table on a Friday evening. The MSOE has also just launched a new ‘Period Poverty’ campaign. “We have ordered 1000 bags containing sanitary products which we’ll be distributing. We come across so many categories of poverty and period poverty is just one of them, especially for women sleeping rough or for women in Direct Provision centres. We’re also planning on going into schools with the campaign.” The Irish people have been the backbone of the MSOE, says Lorraine. “The level of support we have received has been amazing. Trying to secure government funding has been an absolute nightmare so without the Irish people and their generosity, we wouldn’t be able to provide our services. Every single week, we give out all the food and supplies that we’ve brought that evening; nothing comes home with us. The demand is there and it’s not going away.”
Suppliers who would like to get involved with the MSOE or restaurants interested in supplying hot vegetarian meals, please contact Lorraine on 086 785 4866
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Partner Profile
In association with the Iveagh Garden Hotel, Seignette Cognac has launched in Ireland
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Seignette Cognac HITS THE MARKET S
eignette VS, a present-day tribute to the original Seignette cognac established 200 years ago, is now available to Irish cognac and cocktail lovers at the Iveagh Garden Hotel. Seignette VS was created to inspire mixologists and to engage a new generation of cognac drinkers with its disruptive fresh aesthetic and flavour. The launch was officially announced in the Iveagh Garden Hotel in Dublin, with model and fashion stylist Rosalind Lipsett on hand to raise a glass on the day. Sampling the variety of different infusions, including the Seignette Sidecar, which offers a refreshingly indulgent taste, Rosalind said: “I am delighted to be part of this exciting launch of Seignette VS. I love a good cocktail, especially something new. Just like our postprohibition counterparts, we’re ready to indulge in something fresh, luxurious and exciting. Enjoyed responsibly, the Seignette Sidecar is just the ticket. This is a drink I can picture me and my friends enjoying the next time we brunch.” To celebrate the launch of Seignette VS in Ireland, the luxurious drink is delighted to partner with the Iveagh Garden Hotel to give away a two-night stay in their impressive presidential suite with dinner both nights to one lucky winner.
Commenting on the launch, Paul Ryan of Hi-Spirits said: “We are absolutely delighted to launch Seignette VS in Ireland and bring this historic drink back, with a modern and fresh twist. This is a cognac for those who think that cognac isn’t for them but are excited to try something new. The dried apricot, vanilla and almonds, with hints of honeysuckle make it a drink full of extra richness and depth of flavour. We are thrilled to introduce a new style of enjoying this classic spirit and with its contemporary design and flavour profile, we believe it’s going to be a massive hit with the Irish market. We’re delighted to partner with The Iveagh Garden Hotel to launch it.”
Seignette VS is available now in Ireland and will be available through hotels, bars and specialist independent retailers nationwide. Follow @seignettecognac on Instagram for more information and cocktail inspiration or for full details on how to win the two-night prize, follow @iveaghgardenhotel on Instagram
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Everybody As the industry continues to recover from the pandemic, accessibility is coming to the fore once again
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ith Irish hospitality back open for business, pre-Covid issues are slowly coming back onto the table. One such issue is accessibility. Aside from the fact that it’s the right thing to do, there’s a compelling business case for making tourism venues and experiences more inclusive. People with health conditions and impairments generally don’t travel alone, thus upping the number of rooms required. Research also shows that people from this market are more likely to take longer trips and are anecdotally very loyal to places that meet their needs. By making their venues more accessible to people with additional requirements, hotels, restaurants and other hospitalityrelated businesses are well placed to gain a share of this valuable, untapped market.
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Cover Story
IT MAKES PERFECT BUSINESS SENSE Think accessible tourism and for many, their thoughts immediately turn to ramps and toilets for people with reduced mobility. Accessibility in the hospitality industry is about much more, a fact that Trigon Hotels recently acknowledged through its adoption of the JAM (Just A Minute) Card. Developed by Belfast-based social enterprise NOW Group, the small plastic card allows people with a learning difficulty, autism, hidden disability or communication barrier to discreetly tell others they need ‘Just A Minute’. “When I joined Trigon two and a half years ago, I linked up with Ability@Work in Cork. They help people with disabilities to enter the workplace. We ended up hiring four people and we noticed that sometimes, people had challenges that the rest of the team mightn’t be aware of. I remember thinking at the time, wouldn’t it be great to have something to make the team aware of any accessible issues,” said Kathleen Linehan, Strategic Director of HR with Trigon. People with memory problems or who have difficulty with communication are, says Kathleen, often reluctant or unable to tell others about their condition. “JAM Card allows this to happen in a simple, effective non-verbal manner. We hope that it will take the stress away from customers and team members and make their experience with us even more enjoyable.” Trigon Hotels is on a mission to make all its venues more accessible to people with additional needs. Over the next couple of months, the group will be conducting a comprehensive internal audit of all its facilities. “We’ll be taking that journey from initial booking and reservations to rooms, restaurants and everything inbetween. How accessible is the check-in process for people with different disabilities, can
Maeve Monaghan, Chief Executive, NOW Group
l to r: Aaron Mansworth, Managing Director, Trigon Hotels; Kathleen Linehan, Strategic Director of HR at Trigon Hotels; Maeve Monaghan, CEO NOW Group and Minister Anne Rabbitte, Minister of State with responsibility for Disability.
“If they feel welcome and think businesses want them, they will come and spend money and so will their families. It’s gone from businesses wondering how they deal with people who have disabilities, to realising that there’s a whole market out there”
visually impaired people read the fonts on the menu and so on. That’s just the tip of the iceberg though; the more costly projects will be part of our longterm capex projects.” The Metropole Hotel, one of the group’s older premises, will require a significant investment. “We’re hoping to put in place a three-year project so we can plan for those big projects but right now, it’s all about what we can do today.” For the various Trigon teams, lockdowns were a time for education and building awareness around inclusivity. “We held virtual coffee mornings with Cope Foundation during the lockdown, where we had the opportunity to speak with members about the challenges they face when they come to a hotel. Signage and menus came up a lot. They also stressed the importance of communication; if one of your guests has Down Syndrome, address your questions to them as opposed to their parents or companion. It’s about treating people with respect.” At the end of the day, says Kathleen, Trigon Hotels is a business. If accessible tourism leads to increased revenue, then it’s a no-brainer. “It makes perfect business sense. If you have a proper accessible bedroom for someone with a wheelchair for example, most often somebody will accompany that person. If they have a great experience, they will tell more people to stay in our hotel.”
THEY’RE NOT A BURDEN, THEY’RE ACTUALLY A MASSIVE CUSTOMER BASE NOW Group, the social enterprise behind the JAM Card initiative, believes it could help provide a solution to the current skills shortage in the hospitality industry. Every year, the organisation supports over 1000 people with intellectual disabilities and autism by helping them access paid jobs and right now, they’re poised to expand into the Republic. “There’s a real problem with stickability
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Cover Story
in the industry at the moment. Hospitality businesses need staff so they’re looking in places that they would never have looked before. We see a real opportunity for businesses to think differently about their workforce. We can provide a lot of those entry level positions and we see a real opportunity for businesses to think differently about their workforce,” said Maeve Monaghan, Chief Executive of NOW Group. Forward-thinking businesses know that the more inclusive their business is, the better it will perform longer-term, says Maeve. “Also, the more progressive businesses are getting pressure at board level to look at how they retain staff and be more inclusive and to do that, they have to look differently at the workforce.” With six cafes and an event catering business across Northern Ireland, NOW Group is no stranger to the hospitality industry. People with intellectual disabilities are trained up and either get a position with Loaf Catering (Now Group’s social enterprise business) or take up roles in industry. Right now, the plan is to look for locations in Dublin, preferably in key tourist signature buildings. “We focus on inclusion and diversity and want to make sure that people with disabilities are part of every business and every part of society. That’s the thinking behind JAM Card; it was designed by our participants in Belfast who told us that they were reluctant to take jobs in the city centre because they were terrified of using the bus or concerned about how they would access a shop. That piece around hidden disabilities is so important; if you don’t look like you have a disability, how do you navigate your way?” Over 85,000 people use the JAM Card and app, with thousands of businesses signing up to become JAM Card friendly. Businesses are starting to understand the spending power of people with disabilities, says Maeve. “They’re not a burden, they’re actually a massive customer base. If they feel welcome and think businesses want them, they will come and spend money and so will their families. It’s gone from businesses wondering how they deal with people who have disabilities, to realising that there’s a whole market out there. JAM Card is a perfect way for a business to tell people very visually, you’re welcome and we value your business.” Maeve says she has yet to come across a business that has lost revenue due to being more accessible. “They end up doing more business. We started JAM because we were working with people with autism and intellectual disabilities but it’s for people with brain injuries, dementia, speech impediment, anxiety. It doesn’t matter, all you’re asking for is just a minute. Surely that’s a premise of excellent customer service?”
ACCESSIBLE TOURISM BEGINS WITH A CULTURAL SHIFT In 2019, the Gleneagle Group was named the ‘Best Innovative Place to Stay’ at the Irish Tourism Industry Awards. The accolade was well deserved; over the past few years, the hotel group has taken the concept of accessible tourism and run with it. Significant investment has gone into making its various properties accessible, welcoming and supportive environments for all but the decision to become a leader in this area wasn’t taken simply because it’s the right thing to do, says Gleneagle Group CEO Patrick O’Donoghue. “Our investment in accessible tourism is a commercial decision. We’re doing it because it’s the smart thing to do and we believe there’s a huge market there that’s not being adequately tapped at the moment.” It’s a decision
that’s paying off for the group. Feedback from guests around accessibility is positive and numbers of returning guests are up. “We’ve also had wins on the conference side, thanks to our accessible policy. One particular national organisation decided to have their annual conference with us. It was deferred because of Covid but we expect it to run in the future. When you’re talking about accessible tourism, you’re not just talking about the person; it’s their wider group or their family. If someone in your family has additional needs, you’ll choose the place where they’re most comfortable.” Substantial investment has gone into making the groups’ hotels accessible and in 2018, that investment paid off. By becoming the first hospitality business in the world to be accredited by the European Network for Accessible Tourism (ENAT), the Gleneagle Group underlined its commitment to providing universal access to all. “Making changes to the built environment is only the starting point. We believe that Part M of the building regulations is the minimum standard that anyone should be aiming to achieve in terms of accessible tourism. Only 6% of people with accessible needs are in wheelchairs but traditionally, I think the belief was that accessibility was only about ramps, door widths and accessible toilets. That’s only a tiny fraction of the issue.” Accessible tourism begins with a cultural shift, says Patrick. “If you don’t build it into your culture from the start, then I don’t think any business can view itself as truly accessible. It must be fundamental to the customer’s journey from the beginning and that starts and ends with customer service.” The culture that the group has created around accessibility has proved invaluable for staff welcoming guests with ‘Covid’ anxiety. It has, says Patrick, made staff conscious of the anxiety felt by guests returning to hotels after so long. “It’s also important to mention that when we’re talking about accessible tourism, we’re not just talking about people with issues around accessibility. We’re talking about everyone – the teenager who had an accident in football training, a pregnant person, a family with a buggy and small kids. Anything you do from an accessibility point of view will help those people and their experience of your hotel.” When it comes to accessible tourism, it looks like the tide may be turning. As Covid (hopefully) continues to abate, hospitality businesses may start to not just recognise the benefits of making their premises more accessible, but look to being more inclusive when it comes to recruitment.
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Partner Profile
Supporting customers in tough times We in AIB are committed to continuing our support for customers in the tourism and hospitality sector as the economy reopens and gives way to recovery
BACKING OUR CUSTOMERS Since the onset of the pandemic, AIB has supported our customers through the implementation of approximately 66,000 payment breaks. We have worked closely with our customers offering tailored financial solutions on a case by case basis and we have also been able to support many of our customers with funds via our wide range of products, including the Governments Credit Guarantee Scheme which offers impacted businesses low cost loans. It has been inspiring to see the innovation and resilience that our customers around the country have shown throughout the pandemic, with some using funds to pivot their businesses entirely. Some examples of uses for funds include implementing new businesses models, introducing new software, amending food offerings and kitchen practices, refurbishing properties, expanding dining areas, utilising outdoor space, creating new product offerings, implementing sustainable practices as well as supporting cash flow, to name just a few. HOW AIB DATA CAN HELP YOUR BUSINESS AIB produces data to reflect trends in the hospitality sector, which can be used by the sector. We are very proud to have worked closely with Failte Ireland, providing their Tourism Taskforce teams across the country with aggregated card spend data with a unique view on how spending has changed since the onset of the pandemic. We completed a deep dive for Failte Ireland into specific tourism sector performance and provided spatial analysis,
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identifying where customers travelled from and spent in tourism hotspots across the country. The main aim of the Tourism Task Forces is to pinpoint the areas within the sector that have been most impacted and provide adequate funding and support needed to get businesses back up and running with a view to sustaining tourism business in the medium to long term. This rich aggregated data has been greatly welcomed by Failte Ireland. Brian O’Flynn, Head of Ireland’s Ancient East, said: “The data shared by AIB analysing spend patterns within the tourism and hospitality sector, enables businesses to make informed decisions on service provision, operations and promotion based on the historic and changing spend patterns of visitors. In what is a very challenging time for our sector, this information is hugely insightful as our industry seek to recover from the impact of the Covid 19 pandemic.” At AIB, we also publish our monthly AIB spend trend report and in July 2021 spending in the hospitality sector rose again as it continued to reopen to include indoor dining for those who are fully vaccinated. Spending was up 30% in hotels, 28% in pubs and 10% in restaurants in comparison to June. Meanwhile, spending on airline tickets was up 19% as people started to travel internationally again. Consumers spent an average of €395,000 an hour in pubs and restaurants throughout July as the good weather and further reopening helped increase consumer spending. Those from the border counties recorded some of the biggest increase in restaurant spending during July, with consumers from Donegal, Monaghan and Leitrim reporting a 15% increase on June, while those from Cavan reported a 14% increase. Overall, consumer spending continued to rise in July, up 1% on June as the hospitality sector opened further. Card usage also continued to rise with chip and pin usage up 1%,
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Partner Profile
Mary Mackin, Hospitality & Tourism, Retail & Business Banking, AIB
Jonathan Clarke , Hospitality & Tourism, Retail & Business Banking, AIB
contactless up 2% and digital wallet payments up 6%. Meanwhile, e-commerce spending was down almost 1% on July as people opted for spending their money in-store. The busiest day for spending in July was the 30th, the Friday after indoor dining opening, with consumers spending over €8 million an hour in shops and businesses. The quietest day for consumer spending in July was Sunday 18th July. On Monday 28th July when indoor hospitality reopened, consumers spent more than €6 million an hour throughout the day in shops and businesses. As the economy reopens, it will be important for operators in the sector to continue to monitor cash flow closely and on a regular basis, with the tapering off of government subsidies and supports expected over the coming months. Cost increases such as payroll, utilities and insurance as well as revenue repayments will need to be considered as such increases may put a strain on cash flow. The remainder of 2021 will continue to be challenging given the delays and uncertainty that still remain around re-opening, potential variants and the various health and safety measures associated with them and the return of international visitors to Ireland. The sector has already shown its resilience and despite the Irish weather, pent-up demand is evident as people continue to holiday in Ireland, meet up to socialise and drink and dine outdoors and more recently, indoors. This will help the sector through the storm.
AIB is a long standing supporter of the tourism and hospitality sector. The sector has proven to be resilient and has historically returned to a growth trend following external shocks such as 9/11, SARS and the global financial crisis. The AIB spend trend figures show the pent-up demand and this along with the vital support from government, industry and stakeholders can only give everyone reassurance that the sector can overcome the challenges posed by Covid-19. At AIB, we will continue to work hard to support our customers across the country as they emerge from the pandemic to a more normalised trading environment. If you are a business experiencing issues with cashflow, it is important to engage with your Business Advisor or Relationship Manager as early as possible. For more detail on AIB products and supports, visit https://business.aib.ie/my-business-is/sectors/ hospitality or contact our Tourism & Hospitality Sector Specialists Team Mary Mackin and Jonathan Clarke at hospitality.sectors@aib.ie. Lending criteria, terms and conditions apply. Credit facilities are subject to repayment capacity and financial status and are not available to persons under 18 years of age. Security may be required
“As the economy reopens, it will be important for operators in the sector to continue to monitor cash flow closely and on a regular basis, with the tapering off of government subsidies and supports expected over the coming months. Cost increases such as payroll, utilities and insurance as well as revenue repayments will need to be considered as such increases may put a strain on cash flow.”
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Tea/Coffee Spotlight
BREW
Time for a
Hotel & Catering Review takes a look at some of Ireland’s major tea and coffee suppliers
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The Great Bewley’s
Staycation! Bewley’s is hitting the road this summer for The Great Bewley’s Staycation.
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ewley’s, Ireland’s leading coffee and tea company, is going on tour this summer with The Great Bewley’s Staycation. Bewley’s is taking its brand new airstream on a trip across the country throughout August, treating customers to complimentary coffee, tea and treats while enjoying the best of staycation season. The Great Bewley’s Staycation aims to highlight the benefits of holidaying at home this year and will showcase some of Ireland’s most picturesque and unique destinations. To celebrate ‘The Great Bewley’s Staycation’, Bewley’s is offering one lucky winner a chance to win an exclusive Bewley’s Barista training session at Bewley’s Grafton Street as well as the opportunity to take home the ultimate
coffee machine, the Sage Barista Express and a year’s supply of Caldos coffee beans. To enter, members of the public are invited to capture a picture of themselves having a Bewley’s coffee in their favourite Irish location, whether it’s a coffee by the sea or from the comfort of their home. They can upload the shot to their Twitter, Instagram or Facebook page and tag @bewleysireland, not forgetting to include the hashtag #TheGreatBewleysStaycation. Commenting on the new partnership, Jason Doyle, Managing Director at Bewley’s Ireland & UK, said: “We are delighted to be going on tour this summer. We are fortunate enough to live on an island with so many incredible landscapes and after the past 18 months in lockdown, we believe it is important we embrace our own surroundings and all they have to offer. We’re going to celebrate our favourite hidden gems this summer and soak in the beauty of the road less travelled with a Bewley’s tea or coffee in hand.” For more information on the ‘Great Bewley’s Staycation’ and where it will be located over the four weeks, please go to www.bewleys.com/ie/staycation/ or follow Bewley’s on social: @BewleysIreland – Instagram, Bewley’s Ireland – Facebook, @BewleysIreland – Twitter
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Partner Profile
Celebrating
120 years
This year the much-loved Irish brand Barry’s Tea is celebrating 120 years in business since 1901, bringing unique expertise and passion to tea buying and blending
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arry’s Tea is a fourth-generation family-owned Irish company based in Cork city. A dedication to consistent quality has established Barry’s Tea as Ireland’s most valuable tea brand. To mark the 120-year anniversary, Barry’s Tea will be launching a Master Blend tea in a string, tag and envelope format in November, specifically for consumers who like to enjoy a good quality blend of black tea when dining out and having tea on the go. In 2022, Barry’s Tea will be sponsoring the Gold Medal Awards for The Best Afternoon Tea category, which is new to the awards. “We are delighted to be a sponsor for the Gold Medal Awards in 2022 after what has been a difficult 18 months for foodservice businesses. Both large and small proprietors have showed tenacity and creativity in diversifying their businesses in order to remain open and we wish them all the best in the year ahead,” said the Barry’s Tea Team.
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“Master Blend is made using only our highest quality leaves for a richer, full- bodied flavour. We want to ensure that our loyal consumers are getting an exceptional tea tasting experience when out of the home” TALKING TO… DENIS DALY Hotel & Catering Review caught up with Barry’s Tea Master Blender Denis Daly, who joined the company in 1969, to find out how the market has changed over the past 50 years and why consistent quality is still the mainstay of the brand HOW DO YOU ENSURE THE QUALITY OF BARRY’S TEA IS MAINTAINED AT ALL TIMES? By sourcing the best quality teas from specific tea gardens in East Africa and the Assam Valley of India. We are very particular in how we buy our teas and where we buy from, maintaining special long-term relationships with tea buyers from quality tea gardens over several decades. IN WHAT WAY DOES BARRY’S TEA DIFFER TO OTHER TEAS ON THE MARKET? We never compromise on the quality of our teas and we consistently blend to taste and never to cost. We meticulously mix and tweak our blends to ensure we deliver on our promise of consistent quality. DOES THE MANUFACTURING PROCESS DIFFER TO OTHER BRANDS? The black tea we purchase is Rainforest Alliance Certified, meaning it is grown and harvested on farms and estates that promote environmental, social and economic sustainability. All the tea we buy have the same manufacturing processes in the tea producing countries. The buds of the tea plant Camellia Sinensis are freshly picked, cut and dried. However, our ability to identify, source and blend teas offering freshness, flavour and that distinctive golden colour is unique to our tea.
WHAT’S THE MOST INTERESTING THING YOU’VE LEARNED ABOUT TEA SINCE JOINING BARRY’S IN 1969? The appreciation of our top-quality teas we carefully source, blend and pack, by the people who consume our teas. Over the years it never ceases to impress me that our continued commitment to quality has been rewarded by the loyalty of consumers. HOW HAS THE MARKET CHANGED SINCE YOU JOINED BARRY’S? WHAT ARE PEOPLE NOW LOOKING FOR FROM THEIR TEA? Initially when I joined Barry’s Tea in 1969 it was mainly loose-leaf tea. But now, teabags are 95% of the tea sold in Ireland. What has not changed, however, is the Irish consumers’ preference for good quality teas. I have also seen an increase in the popularity of fruit, herbal and green teas in recent years. HOW IMPORTANT IS IT TO YOU THAT BARRY’S HAS REMAINED AN IRISH FAMILY BUSINESS? Barry’s family Master Tea Blenders are now in the fourth generation and they have never compromised on top quality teas for their blends. Their passion and dedication to sourcing and blending the best quality tea is as strong as ever and the family take pride in ensuring the brands’ longevity through consistently blending to taste and not to cost. WHAT MISTAKES DO PEOPLE MAKE WHEN MAKING A POT OF TEA? Not using freshly boiled water every time and not allowing it to brew for a few minutes. OUT OF ALL THE TEAS AVAILABLE IN THE GLOBAL MARKET, WHAT’S YOUR FAVOURITE? Even though all our blends are of the highest standard in quality, the Master Blend loose leaf tea in my estimation is superb. YOU’VE BEEN TO LOTS OF DIFFERENT COUNTRIES THROUGHOUT YOUR CAREER SO FAR. WHAT’S BEEN YOUR FAVOURITE AND WHY? Having visited numerous tea producing countries, Rwanda and Kenya really stand out for their climate and the tea people I met. They are so dedicated to what they do.
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Tea/Coffee Spotlight
A treat for Coffee Lovers Nespresso Professional has launched three new coffee varieties – Bianco Delicato, Bianco Intenso and Ice Intenso
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xpertly crafted to meet the growing demand for new and personalised taste experiences, Nespresso Professional has announced the launch of three new coffee blends – Bianco Delicato, Bianco Intenso and Ice Intenso. With research revealing that 74% of coffee drinkers regularly choose recipes with milk, Bianco Delicato and Bianco Intenso will enable HORECA and office businesses to create barista style quality milk recipes with coffees that work in harmony with milk at simply a touch of a button, from an intense flat white to a smooth cappuccino or latte. Ice Intenso has been designed work expertly over ice to appeal to coffee lovers who enjoy a refreshing iced coffee and an intense taste profile. With visits to the coffee shop being part of the weekly routine for the majority of consumers, these new blends will allow businesses to offer a greater selection of high quality variety’s to match coffee lovers tastes. UNDERSTANDING THE ALCHEMY The Nespresso development team spent several years studying the interaction between coffee and milk in order to create Bianco Delicato and Bianco Intenso. “We experimented with 18 coffee origins, focusing on the techniques of roasting and grinding to perfect blends which would reveal their best flavours with milk. These same techniques were used to discover blends that are high quality when served chilled,” said Karsten Ranitzsch, Head of Coffee at Nespresso. The results are two exclusive and premium coffee varieties for the Nespresso Professional line, which make a broad range of delicious recipes and are easy to create at office or a hospitality setting. BIANCO DELICATO Bianco Delicato has been designed to marry perfectly with milk in smooth and sweet recipes. The blend is predominantly composed of Kenyan Arabicas and is very lightly roasted to bring out the natural sweetness of the coffee. It reveals delicious caramel and biscuit notes when combined with milk. BIANCO INTENSO Bianco Intenso owes its unique flavour profile to the meticulous technique of split roasting. The blend, mainly Colombian Arabicas, is roasted in two contrasting ways – one part dark and the other light. When milk is added, sweet and nutty cereal notes are revealed to create an intense, yet balanced, cup of coffee with milk.
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ICE INTENSO Ice Intenso mixes Peruvian and Indonesian Arabicas to offer an impactful aromatic experience and is ground in such a way as to deliver a delicious experience over ice. The blend has been expertly crafted to create the delicious harmony between coffee and ice, both with and without milk. This allows consumers to easily make and enjoy a refreshing iced coffee out of home, whatever their taste preference. ENABLING YOUR CREATIVITY “We work closely with our out-of-home partners, whether that’s restaurants, offices or hotels, to understand the evolving preferences of their customers and employees. People increasingly expect variety and we are committed to supporting B2B customers in delivering exceptional experiences that meet these demands. We understand that coffee preferences are constantly evolving and we believe these new blends provide HORECA and office businesses a choice of innovative, high quality products to offer their customers and employees,” said Beth Langley, OOH director for Nespresso UK & ROI.
Books
Book out this month....
Pod Life...
Camping Soul Food
Boost Hospitality Marketing Podcast Boostly founder Mark Simpson explains how to increase direct bookings for your hospitality business. Topics include how many websites should you have and the importance of a dynamic pricing model. Listen on Spotify or Apple Find your Podcasts next favourite
A Galway family’s new camping cookbook has gained international recognition for its simple recipes and camping hacks
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amping Soul Food, the bumper 64 meal cookbook, was written and tested out in 2020 by the Buggans family as they travelled around Ireland in their campervan. The book, which started out as a random collection of notes and scribbles, was published in May of this year and since then, has sold close to 3,000 copies. After countless trips that were spent surviving on basic meals like burgers and pasta-pesto, Carrie, Mal and Easkey Buggans eventually learned to create interesting, delicious meals on a barbeque or one gas ring. Camping Soul Food is filled with ideas for cooking with limited space, prioritising the fridge to store beers and refreshments and how much more enjoyable brilliant tunes are when you’re outdoors with tasty grub. Each recipe is paired with a playlist of Soul music. The book
podcast with our pick of the best
has been well received internationally and has been nominated in three categories at the Gourmand Awards – Family, First and Self Published. “The response to our book has been amazing. For something we only made to create a memento for Easkey to be nominated for three awards with the best in the business, as well as representing Ireland, well that’s a dream come true. We’ve just been letting the fact that we are authors sink in. Imagine how much craic we’ll have telling people we are recognised internationally for our tunes and food pairings! It’s the best,” said Malachy Duggan.
To buy your copy check out Camping Soul Food here https:// igg.me/at/campingsoulfood /x/25744147#/
CHECK OUT SOME OF THE BEST FOOD RELATED BOOKS AND PODCASTS ON THE MARKET RIGHT NOW
Shelf Book
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Restaurant Unstoppable
Restaurant Unstoppable is hosted by Eric Cacciatore, who started the podcast as a hospitality student. His mission is to inspire, empower and transform restaurant owners and operators around the world. In each episode, he interviews a different restaurant professional; past guests include restaurant owners, managers and chefs. Listen on Apple Podcasts or Stitcher
Humans of Hospitality A podcast for the independent hospitality sector, Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks. Listen on Spotify or SoundCloud
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The Last Word
Tasty treats at the
PEPPER POT The Pepper Pot Bakery is the latest addition to George’s Street Arcade
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he Pepper Pot Bakery, a sibling to the well-established Pepper Pot Café in the nearby Powerscourt Townhouse, has opened in George’s Street Arcade. Open Wednesday to Saturday from 10am to 4pm, the Bakery offers a range of traditional and inventive baked goods and pastries. Fans of the Café will be delighted to find the Pepper Pot signature style of modern takes on classics, from fresh baked loafs to cream cakes.
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The Pepper Pot Bakery is the second venture for creator and baker Marian Kilcoyne. Her passion for food and experimentation quickly won her a loyal fan base of locals and tourists at The Pepper Pot Café. The bakery’s menu includes white crusty cob, pumpkin seed and treacle brown soda, topped focaccia and treats such as raspberry bakewell and banoffee brownies. There’s also a selection of French and Scandi style pastries with croissants and pain au chocolat, Danish pastries and bagels.
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QUALIFIED CARBON OFFSETS
When it comes to water for your business Echo Water becomes the obvious choice. It makes sense logistically, financially and environmentally. Echo Water helps their customers save time, money and space as they cut back on labour, ordering and storage, all the while protecting the environment as a product with a significantly lower carbon footprint than bottled water. T +3 5 3 1 8394138 | E in f o@echow a t er. i e | w w w. e ch o wa t er. i e
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