Hotel & Catering Review - December 2021

ISSUE 9 2021

…and hello 2022 Industry professionals share their thoughts on the year that was and what they expect from the next 12 months ISSUE 9 2021 | HOTEL

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Now in their 32nd year, the Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, event caterers, healthcare caterers, site caterers, as well as individuals and teams, that achieve the highest standard of product and service in the industry.

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ISSUE 9 2021

Go to hotelandcatering review.ie for the online edition

Contents ISSUE 9 2021

…and hello 2022 Industry professionals share their thoughts on the year that was and what they expect from the next 12 months ISSUE 9 2021 | HOTEL

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IN THIS ISSUE

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Covid is still a huge challenge and creates so much uncertainty. You can’t be sure of what will happen weeks or months ahead, so our philosophy has been to create a model that’s viable, no matter what restrictions are put in place Dervla James, Pudding Row & The Grocer

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REGULARS

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NEWS

INGREDIENTS

Gaz Smith really loves his mussels.

Here, he shares one of his favourite recipes using the versatile ingredient

THE FOOD WASTE FIGHTERS Technology from Positive Carbon is helping hotels and restaurants reduce their food waste while cutting down on costs

SUSSING OUT SUSTAINABILITY

Pinergy has partnered with Irish Chef Cúán Greene to help guide industry and support a more sustainable future

BOOKSHELF

Put your feet up this Christmas with two of the latest food-related books to hit the market

ME AND MY… WÜSTHOF CHEF KNIFE

Mary Farrell on why she couldn’t be without her trusty Wüsthof knife

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: Lenny Rooney 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 9 of Hotel & Catering Review 2021 For this month’s cover story, we talked to a host of industry professionals about the year that was and how they’re feeling about going into another year dominated by Covid. Lots of the people we spoke to described how their priorities shifted in 2021 and how changing up their business model allowed them to survive and often, thrive. Technology also became an essential tool in allowing businesses to diversify. Ray Kelleher at The Montenotte talks about how click and collect has allowed the hotel to engage with customers and maintain a modest but important revenue stream. For Garret O’Neill, GM at the newly opened Holiday Inn Dublin Airport, technology proved vital in 2021; during the build phase, it meant he and the team were able to keep up to date with the hotel’s progression through virtual site walk-arounds. For others, 2021 was about going down a completely different path. Dervla James at Pudding Row in Sligo switched her business model from a sit-down café to a click and collect bakery service. Along with her partner Jonny, they also opened a new Grocer. Janice Casey Bracken, Head Chef at Dunbrody House, found 2021 challenging, but in a positive way. It forced her to change the way she thinks and works; priorities have shifted onto good produce and nurturing relationships with suppliers. She also learned how to rollerskate and ride a bike! Turn to page 17 for more from our hospitality professionals.

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

From all of us here at Hotel & Catering Review, we’d like to wish our readers a Happy Christmas, a peaceful New Year and better times ahead.

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

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Take Care

together

We know tourism businesses are working hard to ensure the safety of customers and staff.

To make it easier for industry to communicate key safety messages and reassure customers, Fáilte Ireland has updated the Take Care Together toolkit to reflect the most recent Government public health advice.

The Take Care Together toolkit includes downloadable posters and assets that can be used throughout the premises.

Access the toolkit now at www.failteireland.ie/TakeCareTogether

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News

Your monthly round-up...

THE OAK ROOM AT ADARE MANOR HONOURED AT CULINARY AWARDS The team at the Michelin-starred Oak Room restaurant at Adare Manor are celebrating after being named Ireland’s Best Hotel Restaurant 2021 at the World Culinary Awards. “We’re delighted to accept this prestigious World Culinary Award for Ireland’s Best Hotel Restaurant 2021,” said Brendan O’Connor, General Manager at Adare Manor. “It’s a testament to the hard work, devotion and skill across our whole culinary team that we would receive this award. I know I speak for everyone here at Adare when I say that we are so proud of the experience we offer at The Oak Room and of the team who make it all happen.”

ATHLONE FOOD CIRCLE LAUNCHES SHOWCASE VIDEO Athlone Food Circle has just launched the first in a series of videos showcasing the surprising diversity of food choices in the medieval midlands town. Member businesses represent everything from fine dining to coffee culture, as well as excellent food and drink producers from the local area. The Athlone Food Circle Showcase Video is available on www.athlone.ie and on social media. Multi-award winning restaurants Thyme and The Fatted Calf are well known in the world of gastronomy.

The Villager gastropub in Glasson represents all that’s good in casual dining while cafés like Beans & Leaves and Kelly’s promise much as daytime eateries. Little gems like the Bastion Kitchen whose café sports not only outstanding baking, but an exceptional vegan and vegetarian menu, all made in house, also features on the video. On the producer side, Dead Centre Brewing is almost unique amongst breweries with its taproom and fully licenced pizzeria. New kids on the block Praliné Chocolatiers are making a real impact with their hand-crafted chocolates.

Under the guiding hand of Chair Deirdre Adamson, Head Chef at Glasson Lakehouse, the network has also developed a compelling food story for Athlone and presented a series of training seminars. Prospective members are invited to email athlonefoodcircle@gmail.com.

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Ann Sheehy, owner, Bastion Kitchen

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Pictured left to right are James McCarthy, Co-Founder and CCO and Conor McCarthy, Co-Founder and CEO, Flipdish

HAVE A HALLMARK CHRISTMAS AT THE OLD GROUND HOTEL Christmas came early to the streets of Ennis this year as the Co Clare town was decked out in festive snow and transformed into a Hallmark Christmas movie set in October. The movie, rumoured to be titled “Christmas at Castle Hart”, is set to air on the Hallmark channel from the end of November. The Old Ground actually hosted two of the film’s main stars – American actress Lacey Chabert (of Mean Girls fame) and Irish actor Stuart Townsend throughout the three weeks of filming.

The hotel is currently offering guests the “Hallmark Christmas Package” for couples to enjoy midweek or at the weekend in the run up to Christmas.

DEMAND FOR TABLE ORDERING TECHNOLOGY POST-PANDEMIC Digital ordering platform Flipdish has revealed new research that investigates the use of technology among restaurant owners over the last 18 months of the pandemic. Tech was instrumental for survival during the pandemic as many businesses pivoted online, with the research showing that 48% of restaurant and takeaway owners have adopted new technologies since the start of the pandemic. 44% of those who deployed new technologies in their business invested over €1,500 to do so. The most popular technology adaptations were website ordering (64%), QR code table ordering technology (57%) and the use of aggregator websites (29%).

79% of restaurant owners will continue to use technology adaptations as they come out the other side of the pandemic. When asked, 70% of Irish adults say that they would like pubs and restaurants to continue to offer QR code table ordering technology when Covid-19 restrictions are fully lifted. Adults aged 18-24 (89%) and 33-44 (82%) were the age groups with the highest preference for restaurants and bars to continue to use this technology after the pandemic. 68% of those aged 65 and over would also prefer restaurants and pubs to continue to use table ordering technology when restrictions are lifted. 78% of females would prefer this technology remains opposed to 60% of males. Only 1% of adults aged 18-24 would prefer to order drinks at the bar over Christmas, compared to 9% of those aged 25-34. The most likely age group to order from the bar this Christmas are those aged 35-44 (16%). Overall, 15% of adults will not go out to socialise over the Christmas period.

APPOINTMENT Carton House has announced the appointment of Derek Kelly as Head Chef of Kathleen’s Kitchen, the new bistro dining experience at the resort.

Derek graduated from NCI with a BA in Accounting in 2011 but followed his first love of cooking into his first cheffing role in 2012, as commis chef in Howth Yacht Club where he worked for two years. He then moved to The Marker, spending two years there as chef de partie, before joining Restaurant Forty One as chef de partie. A year at Hugo’s on Merrion Row as sous chef followed, before a move to Icebergs Dining Room and Bar on Bondi Beach, Sidney. According to Carton House, Derek’s approach at Kathleen’s Kitchen is an elevated take on contemporary comfort food.

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COOL HAND COFFEE ROASTERS OPENS IN D8 Just as Dublin 8 was named Time Out’s 15th coolest neighbourhood in the world, Cool Hand Coffee Roasters opened its door on Emmet Road in Kilmainham. The roastery is owned by Luke Creighan and serves specialty coffee roasted in-house.

Head roaster Gregory WincentyCichy said: “Since Luke opened the doors, we’ve been thrilled with the response from the neighbourhood who have really welcomed us. It’s also been lovely to have tourists coming in who are on their way to nearby Kilmainham Jail and Guinness Storehouse.”

The Metropole Hotel, Cork employees recognised for their long service, l to r Michelle Neary – five years, Valerie Lynch – 30 years, General Manager Roger Russell, Marta Marcinkowska – 15 years. Picture by Brian Lougheed

300 YEARS OF SERVICE AT CORK HOTELS Trigon Hotels celebrated almost 300 years of service among its team members recently through the “Long Service Awards”, an initiative that recognise the dedication and contribution of the group’s team members. Twenty-five members of the Trigon team received accolades; the longest serving team members celebrated were Valerie Lynch and Aileen O’Donoghue at the Metropole Hotel with 30 years. Esther O’Neill and Niamh Harrington at the Metropole celebrated 25 years.

Strategic HR Director with Trigon, Kathleen Linehan said: “After what has been a very difficult few years in the industry, it was fantastic to celebrate some of our valuable team members. The positive culture in our workplace was very evident, with some members celebrating up to 30 and 25 years of service. The mix of our values, traditions, leadership and attitudes are clearly key to creating this.”

THE WINE BUFF OPENS IN KILLARNEY The Wine Buff, a chain of franchised wine stores, has opened its eleventh Irish store in Killarney, with franchisee KD Evans at the helm. Daragh Moore, Co-Founder and Franchise Director of The Wine Buff said: “It’s great to have KD on board as a franchisee. One of the key things we look for in our franchisees is a passion for wine and for discovering new wines from different regions of the world; KD has this in spades. Killarney is a fantastic, vibrant town and we couldn’t think of a better location for our newest store.”

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WINE, DINE AND LEARN AT ASHFORD CASTLE Ashford Castle has launched the first in a series of annual experiences for wine enthusiasts that combines wine tasting and excellent food with a rare opportunity to meet leading winemakers from the world’s top wine-making regions. ‘Meet the Makers’ will give guests access to exclusive insights and expertise, together with some of the finest wines from the winemakers’ respective regions. The first experience, priced from €950 per person, will welcome four top winemakers from France and will be enjoyed over the course of two days in February 2022.

The experience will be held in Ashford Castle’s wine cellars, which were originally used as the servants’ entrance, a coal bunker and underground walkway. They now provide intimate private spaces where guests can enjoy wine tasting from the Castle’s expansive list of over 600 wines, along with special dining experiences.

DAVID KEENAN NEW GM AT KEENAN’S OF TARMONBARRY Landmark pub Keenan’s of Tarmonbarry is the favourite festive lunch stop for drivers crossing the country during the build-up to Christmas. For six generations, the same family has welcomed hungry and thirsty travellers and now David Keenan has been appointed General Manager. The original pub, a more modest establishment, was opened by David’s great great great grandfather, Hugh Reynolds, on the same site in 1865.

David’s parents, Barry and Annette Keenan, took over 25 years ago and were responsible for introducing the food service with which Keenan’s has become synonymous, as well as developing the 12-bedroom boutique hotel. “It’s a privilege as well as a responsibility to take over a family business with a history like Keenan’s has. It’s a weight I am proud to carry on

Father and son Barry and David Keenan

my shoulders. I was brought up in the business and it seems like a natural progression to take charge now. I’m looking forward to the future and the challenges it brings,” said David. A new

festive cocktail menu using local tipples is just one of David’s innovations. The Cinnamon Sleigh, Holly Beret and Baileys Comet are some of the highlights of the new cocktail card.

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Hake and mussels in garlic and lemon butter Chef’s tip – be sure to wash the mussels really well and before you cook them, check that they’re all firmly closed or that they close up when you tap them. If you’re in any doubt, chuck it.

Gaz Smith

INGREDIENTS

Serves 2 • 4 tablespoons vegetable oil • 2 x 200g hake fillets, deboned and skin on • Plain flour for dusting • Fine sea salt and freshly ground black pepper • 200g mussels, debearded, cleaned and well rinsed (see chef’s tip) • ½ medium leek, thinly sliced • 4 big tablespoons garlic and lemon butter (see recipe below) • 8-9 capers • 1 teaspoon Dijon mustard • A big pinch of fresh flat-leaf parsley

GAZ SMITH really

loves his mussels. Here, he shares one of his favourite recipes using the versatile ingredient

When I think of one of my favourite ingredients, I keep coming back to mussels. They are so versatile, easy to work with and full of protein, plus they are consistently good throughout the year. The days of foraging for them myself and scraping off barnacles and all that jazz are long gone; now you’ll find great mussels in all good fishmongers and supermarkets. I cook them with whatever I have in the fridge and knock them up into a fast, hearty dinner quicker than you can order a takeaway. I love them done simply with garlic, butter and shallots served with crusty bread, or spice them up with some curry paste, ginger, coconut milk and a squeeze of lime. They work well as either starters or mains. At Michael’s and Little Mike’s, our customers are mad for Hake and Mussels in Garlic and Lemon Butter.

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To serve 60:40 mash Steamed tender stem broccoli • Heat up your oil in a non-stick frying pan over a medium heat.

• While that’s heating up, dry the hake really well with kitchen paper and dip the skin in the tiniest dusting of flour.

Give it a good season with salt and pepper.

• Add the hake to the pan, skin side down, positioning the fish away from you so you don’t get splashed with the hot oil. Once the skin has fully touched the pan, don’t move it. You want to leave it there, without fiddle or arsing around for 4 minutes. That way, you get a nice crisp skin.

• Seriously, I said don’t touch it.

• If your fish is fresh, you should see it start to turn white on the edges. When the white section is about halfway up the fillet, you can turn it over and cook the other side. Flip it over neatly with a spatula. Again, don’t do it too quickly and once it’s in the pan, DON’T TOUCH IT. • Cook the fillets, flesh side down, for 2–3 more minutes. Take them out to rest.

• In the same pan, chuck in the mussels, leek and butter, then add the capers, Dijon and parsley into the mix. Give it all a good shake around and pop a lid on.

Cook for 2-3 minutes while your hake is resting. Discard any unopened mussels.

• Pop it all on a plate, making sure you give your hake a lovely little bath with the buttery juices from the pan.

• Serve with 60:40 mash and steamed tender stem broccoli.

Garlic and lemon butter Gaz says: This is very simple, but we get through an absolute ton of it in the restaurants and with good reason.

Everything is better once you’ve got this butter on the plate, whether it’s a thick hunk of lobster or a pile of golden chips.

We use the juice and zest of a lemon (so you get all those fragrant oils), fresh garlic and the best salted butter. Unsalted butter has no place on this planet. Our handy little trick? Whipping the butter, which makes it brown and foam better in the pan.

Once it’s done, you can keep it in the fridge

for an age, then use it however your perverted little heart desires. Just send me pics afterwards.

1 x 454g block of butter, softened 3 large garlic cloves, very finely chopped or grated Zest and juice of 1 big lemon • • •

Get your butter nice and soft.

Um … mix all together.

That’s it.

Gaz Smith is owner of Michael’s Mount Merrion and Little Mike’s and has recently expanded into Higgins Family Butcher in Sutton with Michael’s Sutton.

With Rick Higgins, he is also author of And For Mains, available now in store at Michael’s Mount Merrion, Little Mike’s and Higgins Family Butcher, Sutton

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INDUSTRY WELCOMES ADDITIONAL GOVT SUPPORTS Hotel and guesthouse owners have welcomed the additional business and employment supports that were announced by government recently. The Employment Wage Subsidy Scheme (EWSS) has been reinstated until the end of January 2022, while the commercial rates waiver will remain in place until the end of March next year. The Irish Hotels Federation (IHF) President, Elaina Fitzgerald Kane, has stated that the IHF is looking forward to engaging with government on the qualification criteria for the Employment Wage Subsidy Scheme (EWSS) so that nobody is left behind.

Thanking the government for their recognition of the severity of the challenges being faced by businesses due to the latest restrictions, she said: “The government strategy of supporting sectors most affected has worked so far. We welcome the assurances in the announcement that no sector will be left behind and it will be vital that the scheme does not exclude any businesses. These latest supports will help businesses to survive during the tough months ahead, and, importantly, will safeguard livelihoods and keep teams together.

The IHF President also stated that the announcement gives much needed certainty to business owners whose normally buoyant festive season has been decimated due to increased public health restrictions. “Normally, December trade sustains the very challenging off-peak months at the start of the new year, but this has been wiped out this year. Currently, hotels are reporting average occupancy rates of 35% for December and just 13% in January and February.”

The Vintners’ Federation of Ireland (VFI) has also welcomed the decision to fully restore the Employment Wage Subsidy Scheme (EWSS) until the end of January 2022, saying the extension will keep people in their jobs over the festive season. VFI Chief Executive Padraig Cribben said: “The restoration of the EWSS to its full rate back-dated to 1st December is welcome news as the trade approaches Christmas. It will mean keeping staff in their jobs through the festive season and into the New Year, which is hugely important. However, Government will need to engage with the sector on an ongoing basis as it remains unclear if restrictions will be extended. If that’s the case, further supports will be required.”

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WATERFORD MARINA HOTEL WINS TOP AWARD The JMK Group has announced that the Waterford Marina Hotel has received the Roomex Workforce Hotel Award for 2022. Roomex, a travel management platform for the mobile workforce, launched the awards this year to recognise and reward the dedication and commitment of hotels that accommodate the unique needs of workforce travellers. Waterford Marina Hotel exceeded expectations for all these criteria and has proven a client favourite, with corporate travellers booking via Roomex. The hotel enjoys a convenient and picturesque location on the banks of the River Suir close to Waterford City and University Hospital Waterford, with easy access to the Outer Ring Road around Waterford. General Manager Michael Skehan said: “We are honoured that the Waterford Marina Hotel is the only hotel in Waterford to win this award. The Roomex Workforce Hotel Award is a testament to the great team here who offer all guests, whether travelling for business or leisure, a home away from home, with spacious accommodation and great facilities in a convenient, peaceful location.”

DERMOT CROWLEY TAKES UP CEO ROLE AT DALATA Dalata Hotel Group has announced that Dermot Crowley has succeeded Pat McCann as Chief Executive Officer, with effect from 1 November 2021. Pat McCann has retired from the Board with effect from 31 October 2021 and his employment by the company will cease on 31 December 2021.

John Hennessy, Group Chairman said: “On behalf of the Board and the entire Group, I would like to once again thank Pat for his immense contribution to Dalata since founding the company in 2007. He has been instrumental in growing Dalata into the ambitious organisation that it is today. It has been a pleasure working with him since listing in 2014 and I wish him every success in the future. I would also like to take this opportunity to wish Dermot well as he steps into the role of CEO. It is an exciting time for Dalata and the Board is confident in Dermot’s ability to lead the company into the next phase. We look forward to working with him in the period ahead.”

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Get Finance Fit

EXPERT FINANCE SUPPORTS Taking time to review, revisit and recalculate your finances is important for your business. Fáilte Ireland has developed an extensive range of expert financial planning supports, customised for each sector, including practical videos, tools and templates to help tourism and hospitality businesses manage day-to-day finances and plan for the future.

Access the following supports: 1. P&L and Scenario Analysis tool 2. Meeting with the Bank - checklist and finance templates 3. Business Liquidity expert guidance 4. Cash Burn and Cost Reduction checklists 5. Business Planning templates To access our suite of financial planning supports, including practical videos, tools and templates, visit our Business Supports Hub at www.failteireland.ie/FinancialPlanning

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Technology

FOOD WASTE The

Fighters

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Technology

Technology from Positive Carbon is helping hotels and restaurants reduce their food waste while cutting down on costs

A

few weeks ago, Irish company Positive Carbon announced it was going to start offsetting all its employees’ carbon emissions by 300%. The new “sustainable employment” initiative will see funds going to projects such as community tree planting and clean cooking fuel for refugees; this will offset each employee’s entire CO2 output and help negate the impact the company has on the planet. “It shows that we don’t just talk the talk, we walk the walk as well. As a company, we produce and develop products that help reduce food

waste, so it’s important for us to be aware of the impact our company and our staff has on the environment,” said Mark Kirwan, CEO at Positive Carbon.

It’s estimated that 1 million tonnes of food goes to waste each year in Ireland. The food service sector is responsible for about 250,000 tonnes of this food waste, costing €300 million to the industry per annum and resulting in 875,000 tonnes of CO2. Research carried out by Positive Carbon found that hotels are by far the biggest wasters of food; on average, a hotel spends €200,000 a year on food that ends up in the bin. Set up in 2020 by Aisling and Mark Kirwan, Positive Carbon uses AI and LIDAR technology (the same technology used in self-driving cars) to tackle food waste. Its flagship product is a scanner that sits above a bin and monitors how much waste is going into it. Each day, a video is generated that shows and labels exactly what’s going into the bin. “That video allows the chef to say to staff, you’re over trimming here or over prepping there. It enables a business to make informed decisions around their purchasing, production and preparation to reduce their food waste.” Information gathered by the scanner show levels of waste across a company’s entire business. Generated reports break waste down into categories, attach monetary values and continuously track performance. Good for the environment but also good for the bank balance, says Mark. “We’ve found that our food waste solution can increase a kitchen’s gross profits from 2% to 8%. Customers who have worked with Positive Carbon have reduced their food waste value by 42% and that’s with very little interruption to their day to day routines.”

Aisling and Mark have worked in the food waste industry for the past seven years. The couple came up with the idea for Positive Carbon after working together at FoodCloud. “We thought, FoodCloud has found a clever way to reroute food waste in retail. We wanted to find a solution that would address the same problem in hospitality.” Businesses that have signed up to Positive Carbon include the Grand Hotel in Malahide, The Sandymount Hotel in Dublin, Gather + Gather, Airbnb, Primark, LIDL head office, DCU and Trinity College. Covid has proved both a blessing and a curse for the start-up.

“All the opening and closing of the sector has been tough on everybody and we really empathise with our customers.

With so many challenges facing the hospitality sector, the environment has dropped to number four or five on their list which is understandable. On the up side, we’ve been able to talk to some really smart chefs around the development of our solution. In normal times, they wouldn’t have had the time to help us.”

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Technology

Quick Fixes Tackling food waste needn’t be complicated.

Savour Food, a support programme for Irish food service businesses, has come up with a few quick fixes to get you on the right track Sauces – Sauce is a major contributor to food waste across many food businesses. Take a look at how much sauce is coming back from customers. If your business is generating sauce waste, you could reduce the size of the ramekins or change how sauce is offered to customers.

Offer leftovers to take-away – Offering leftover boxes or doggy bags reduces plate waste and has been shown to increase customer satisfaction.

Offer portion options – If you don’t already, offer portions options on at least some of your menu.

Not only does this reduce waste but it will also appeal to the growing health conscious market, older clientele, children and customers who are not very hungry.

Milk jugs – Margins on tea and coffee are high but they can be easily lowered by throwing out excess or leftover milk. Regularly tossing the contents of milk jugs from tables is one to watch out for. Take a look at your milk jugs and think about if they are oversized or over-filled for teas and coffees.

For hospitality businesses that may be less environmentally inclined, the writing is on the wall, says Mark. “Consumers want to engage with conscientious businesses. It’s just the way the wind is blowing. So many hotels and restaurants are going down the eco route and making sure they tell their customers about it. It’s about winning business and showing that you care about the environment as much as your customers do.” Positive Carbon’s food waste solution also saves you money and that’s often the deciding factor for would-be customers, says Mark. “Owning and running a restaurant is a really tough business with thin margins. There are only a certain number of concerns that can operate in someone’s head when they’re running such a tough business.

What we say to our customers is this – you’re killing two birds with one stone. You’re saving money in your kitchen and increasing your gross profits, but you’re also benefiting the planet.”

Next year, Aisling and Mark plan to take on between 1015 new members of staff. The couple want to bring their food waste technology to Europe and once they hit that milestone, they’ll go global. “We’re aiming to be in 10,000 locations in five to seven years. There’s an appetite for this type of solution at the moment and we want to capitalise on it. Everyone we speak to is keen on the product so we’re hoping that once all the restrictions hopefully ease next year, we’ll be full steam ahead.”

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Customer communication – Lots of plate waste can be avoided by improving communication with your customers. Simple questions such as, “Would you like cream with your scone or just butter?” can make simple savings over time. Talk to your team about feasible ways to improve communication with your customers.

Reduce the size of plates – In settings where customers serve themselves such as buffets and canteens, taking steps such as reducing the size of plates or removing trays has been proven to reduce plate waste by up to 30%.

Monitor food waste coming back on plates – Find out what exactly is being wasted by monitoring and weighing food waste that returns on plates.

Food that frequently comes back on plates includes garnishes, chips and sauces.

Savour Food’s e-tool is a resource designed for food service businesses who wish to take steps to reduce food waste and measure progress in doing so - https://savourfood.ie/tools/

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Call for more info or get a great offer:

Tel +353 96 22907

Always first

with new features Prepare yourself and the business for when the rebound comes.

Picasso Digital’s many contemporary, smart and innovative features will make your hotel a winner in the battle for reservations and earnings In 2020 alone, Picasso Digital added 140 new features to ensure a well driven hotel and increased revenue.

2021 will offer a similar high number of innovative solutions. If you want to be competitive, change your PMS to Picasso Digital.

Benefit from Picasso Digitals: Information and reports facilitating quick and easy application for corona assistance packages.

ONL20 – New online booking with high conversion rates and Google Hotel Ads integration.

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Mona – Your digital assistant: Sustainable, time-saving and counteracts the risk of infection.

Mona handles: booking, prepayment, chat, SMS, keys, registration card, allocation of room, check in / out, invoicing, name list, long stay admin and much more, providing more time and a safe environment for you and your guests…

AK Techotel Ltd. | Unit 5 | Moyvalley Business Park Ballina | County Mayo | Ireland www.techotel.ie | techotel@techotel.ie

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Contact: Alistair Brown +353 96 22907 amb@techotel.ie

Picasso Digital is the best-selling Hotel Management System in Denmark, Norway, Sweden and Ireland. Since its launch in 2002, we have installed 941 systems.

21/12/2021 09/12/2021 10:11 14:56

Partner Profile

Sussing out

sustainability Pinergy has partnered with Irish Chef Cúán Greene to help guide industry and support a more sustainable future

EPISODE OVERVIEW

Filming with Chef Cúán Greene for Pinergy’s

new sustainability show ‘Sussed’.

P

inergy, the smart clean energy supplier and solutions business, has launched a new online show titled ‘Sussed’.

An industry-first production of its kind that’s distributed across multiple social platforms only, Sussed has been created to help inform and inspire viewers to put into practice small, practical changes that will contribute to a more sustainable future.

For the launch episode, Pinergy has partnered with renowned Irish Chef Cúán Greene, as he explores practical steps that three business founders working in the food and drinks industry are taking to achieve a more sustainable business model. Formerly of NOMA, four-time best restaurant in the world and former Head Chef of Bastible in Dublin, Cúán is also on his own mission to redefine what it means to experience food in Ireland and to embrace sustainable initiatives into his own plans for setting up a new restaurant in Dublin.

Following the Cop26 summit, many big announcements and commitments have been made in recent weeks by governments and businesses around the world. However, most of the information is quite intangible at an individual level. Sussed sets out to deliver more informative and practical advice for people to implement, which will in turn have a large collective impact.

Speaking about the launch of Sussed, Jon Jerromes, Pinergy’s Head of Sales, said: “At Pinergy, we believe in the collective power of people and recognise that energy consumption is just one element in a broader sustainable living model. To fully transition to a more sustainable future, individuals must examine all their lifestyle choices including how they eat, work, relax and travel. It’s our hope that Sussed will be a valuable resource for those looking to make some small changes towards a more sustainable lifestyle.”

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Cúán meets with three fellow professionals in the food and drink space to find out what sustainability means to them and explore how their businesses are making a real difference.

First Cúán talks with Karl Purdy, founder of coffeeangel, who has five outlets in Dublin City centre. Sustainable innovation is at the core of his business model. The pair discuss the need for proactive honesty when managing a sustainable business in the food and drink industry, doing research and asking suppliers tough questions. Karl discusses why he chose to use recyclable coffee cups rather than biodegradable cups and why that was the more sustainable choice for his business given their location.

Next Cúán speaks with Fergus Halpin, founder and CEO of Harvest Day, to learn more about his zero-waste business model as he brings local and organic produce to subscribers all over Ireland. Fergus explains that Harvest Day producers only harvest the amount of produce that has been ordered by Harvest Day subscribers in an effort to eliminate food waste.

Finally, Cúán talks with Shane Murphy, co-owner of Neighbourhood Wines, to discuss how sustainability fits into his business model. Shane discusses the need to buy from producers that are custodians to their land and highlights the importance of meeting producers in person. Shane also speaks about the changes he has noticed in the wine industry, such as the acceptance of alternative packaging and a growing preference for wines with a lower carbon footprint.

Produced and directed on behalf of Pinergy by social media content specialist, Fabric Social, the first Sussed episode will run in both long form content and in shorter segments across multiple social media platforms including LinkedIn, Twitter and Instagram.

The full episode can be viewed on YouTube (https://youtu.be/_ojBdd5ugh8)

CATERING REVIEW | ISSUE 9 2021

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…and hello 2022 Hospitality professionals share their thoughts on the year that was and what they expect the New Year to bring ISSUE 9 2021 | HOTEL

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Cover Story

“I went roller skating and learned how to cycle at the ripe old age of 38!

My family were happy to see me return to work after that“ Janice Casey Bracken

JANICE CASEY BRACKEN, HEAD CHEF, DUNBRODY COUNTRY HOUSE HOTEL How did you find the year?

I found 2021 challenging, but in a good way. It led me to change the way I think and work, to reassess my priorities. I found my passion for good produce and securing permanent relations with suppliers came to the forefront.

How did you spend lockdown?

I went roller skating and learned how to cycle at the ripe old age of 38!

I think my family were all happy to see me return to work after that.

I learned how to work hand in hand with our gardener and am now completely aware that I can’t sow a straight drill to save my life. We grew lentils and chickpeas together as part of the Future 50 foods; it was very enjoyable but I won’t lie, I had some sleepless nights over the lentils.

DARAGH MOORE, CO-FOUNDER AND FRANCHISING DIRECTOR, THE WINE BUFF Did you change your business model?

We enhanced our home delivery offering and the efficiency of our online, telephone and click-and-collect offering. With limited numbers allowed into our stores, our online service became a key factor to our success. We also used this time to build our own Wine Buff selection of own brand, high end wine which will be officially launched in Q1 2022.

How did you spend time during lockdown?

As we were seen as an essential business, we were kept pretty busy and worked hard to ensure that not only our retail customers were happy but also, we were keeping in contact with our existing hotel and restaurant businesses. I also found that my computer skills with respect to homeschooling were certainly put to the test.

Did technology become more important to your business in 2021?

Absolutely. We upgraded our website and this will be launched in Q1 2022. We are currently upgrading our point of sale for each store.

What do you make of the new restrictions?

The hospitality industry has suffered a great deal due to these restrictions and although the health and safety of the public should always be to the fore, sometimes some of the restrictions just didn’t make any sense. Hospitality will take a long time to bounce back from what it has been through over the past two years.

What’s the most important lesson you’ve learned this year?

Great customer service will always win out. Be it a simple five minute chat with someone or a friendly smile.

Sometimes, it’s the things that are free that will generate the greatest and longest lasting relationships between a business and their customer.

How did the business change?

The business model didn’t really change, but my role changed. I worked closely with Kevin and Julien who were doing Instagram lives; I got to see the corporate side of the business. I was also involved in getting Kevin’s TV series back on the telly, setting up a new website and helping arrange on-line cookery courses. We set up a new film studio on site and broadcast live into Australia, the USA and Canada, sharing the story of Dunbrody and Irish food.

Do you feel positive about the New Year?

Yes. We’ve made it this far. Things can only get better. I’m loving training up our new chefs, seeing the wonder and awe in their eyes. If we can get more like this into our kitchens, hospitality will be ok. These new chefs don’t need to work 50-70 hours per week, let them do their 40 hours, let them enjoy the kitchen, let their passion shine and develop.

What’s the most important lesson you’ve learned?

That I can pivot, that I have a great team and a great support structure in Kevin and Catherine. That no matter what happens, we have each other. Cooking isn’t just about taste and smell, it’s a whole package and I have learned to cherish that so much this year.

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Cover Story “Our philosophy has been to create a model that’s viable, no matter what restrictions are put in place” Dervla James

DERVLA JAMES, CO-OWNER, PUDDING ROW & THE GROCER How did you find 2021?

It was unpredictable. We’re in a very seasonal spot on the North West Coast. We used to be able to pinpoint which weeks would be busy, which would be quiet and plan accordingly. All of that went out the window this year. We decided early on to play it safe and not be in too much of a hurry to go “back to normal”.

Did you change your business model to survive?

Dramatically. We closed right before St. Patrick’s Day, which is traditionally when we mark the end of quiet winter season so we had fully stocked up. We decided to set up an online ordering system to take orders for bread, bagels, granola, cakes, etc, which took off very quickly. The initial “two weeks to flatten the curve” turned into months, so we just kept doing what we were doing. It was enough to keep us going and keep the fridges on. Queries from people all over the country led to us launching our Comfort Kits, a box full of homemade goodies and fresh bagels. Demand was huge and it grew and grew. We were busy enough to start getting some staff back and we settled into a nice routine. That kept us going through the early lockdown. In summer of 2020 we opened a new Grocer, just down the street from our cafe/bakery in Easkey. We continued shipping boxes all over the country and between that and the Grocer, we were very busy again.

How did you keep busy during lockdown?

We kept working but found a better life balance. We were both at home with the kids and so filled our days with walks and swims in the ocean. I used the less hectic schedule to perfect things like croissants, new breads, new cakes and loads of other delicious things.

What’s the biggest challenge facing your business?

Covid is still a huge challenge and creates so much uncertainty. You can’t be sure of what will happen weeks or months ahead, so our philosophy has been to create a model that’s viable, no matter what restrictions are put in place.

MICHAEL SKEHAN, GM, WATERFORD MARINA HOTEL How did you find 2021?

Although we were open for essential workers, the first five months were very difficult. We then went from being quiet to extremely busy in what seemed like a few days. Without government supports continuing well into 2022, I fear some businesses may not survive the winter months.

Did you change up your business model?

The loss of the normal summer tourism markets into Ireland meant the Irish domestic market was the main driving force behind our summer and autumn business and specifically for us, the family market. Our aim of providing guests with great value for money was vital in ensuring we had a successful summer period.

How difficult has it been to stay inspired?

I decided quite early on to limit how much time I spent listening to all the various media channels – I got my news from a reliable source each day and then left it at that as much as possible. I tried to focus on other areas, both personal and from a business perspective, to keep myself focused.

What’s the biggest challenge facing your business?

Not being fully able to plan long term due to uncertainty around restrictions. The supply chain is also very fractious; even getting basic requirements can mean delays of weeks or even months. Recruitment and retention of our teams is also a challenge and something we as an industry must address now on a long-term basis. We have to make our industry attractive for people to join and modernise how we operate.

What’s the most important lesson you’ve learned this year?

I think the one that hit me the most was the importance of the team around you. In our industry it’s all about people and an engaged and valued team is so important. The Irish hotel industry has lost a lot of very good, talented people who left to get jobs in other areas when we were in various lockdowns. The effect of this will last for many years I feel.

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MARK HEATHER, CO-OWNER, THE PURTY KITCHEN What’s the biggest challenge facing your business?

Uncertainty around restrictions. Uncertainty around solutions to the staffing crisis. Uncertainty around supports and reliefs. We have always been clear on where we want to bring our businesses in the long-term and navigating the day to day challenges along the way is part of the thrill, but once you feel like you are in control, then it’s easy to stay motivated. At present, it can often feel like things are out of our control.

How challenging was 2021?

In some ways, it was more difficult than the previous year. Supports have begun to decrease, restrictions remain and the challenges facing the industry have spread to include the greatest human resource crisis I have ever seen. That said, 2021 has re-enforced the consumers’ love for their local bar and restaurant and for socialising. Hopefully that will continue.

How difficult has it been to stay inspired this year?

It has been challenging but with the redesign of the product offering for The Purty, Hospitality Projects Ireland and a pending refurb in The Villager in Chapelizod, it’s been a stimulating and invigorating time. Ironically, the staffing crisis has pushed me back into connecting one-on-one with customers, reminding me that social interaction is the reason I fell in love with the industry to begin with.

What did you do during lockdown?

After a few weeks working to ensure the businesses were financially secure, I spent some time with my kids. Apart from that I spent a lot of time on webinars, not to learn new skills, but to broaden my horizons and hear new opinions on the future of finance and hospitality.

What’s the most important lesson you’ve learned this year?

Is it ok that I have two? One - don’t waste time or energy trying to control something that’s out of your control. Two - spend more time doing things that make you happy. If you must do something, make sure it’s something you are proud to be a part of.

“We have always been clear on where we want to bring our businesses in the long-term and navigating the day to day challenges along the way is part of the thrill“ Mark Heather

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JULIANNE FORRESTAL, CULINARY DIRECTOR, SODEXO IRELAND Were you busy in 2021?

2021 was busy all round, with several new clients/site mobilisations and it was flat out in sectors like pharma and education. The workplace of today is not just about the physical boundaries of an office, but also the employee experience wherever and whenever they are working. Supporting employee health and wellbeing, our own and that of our clients, was obviously a major priority.

Did the business model change due to Covid?

We launched the Vital Spaces proposition in late 2020 in response to the pandemic. It brings together all of Sodexo’s diverse expertise to provide employers with an integrated approach to help transform their workplaces, given we are all now moving to a hybrid working model.

This has changed the working world as we know it. We also launched Fooditude onto the Dublin market. It’s a fantastic business, producing fresh, healthy and fun food options that can be pre-ordered from an off-site kitchen and then delivered directly to a client workplace.

Was it difficult to stay inspired?

I’m naturally passionate about food and it became such a hot topic during lockdown, so I found that heightened level of enthusiasm and interest in this area to be very inspirational. From a work perspective, I was inspired by our teams that delivered services throughout the pandemic, especially those working on the pharma sites.

What’s the biggest challenge facing your business?

Retention of talent is by far the biggest challenge for the entire industry at present. We actively undertake a lot of internal training and development, as well as supporting several industry recruitment programmes.

What’s the most important lesson you’ve learned this year?

How fortunate I was to be busy in a role I love, even busier than ever in some ways than before. I was also very impressed at the resilience of our teams, how our people supported each other and others when it was needed.

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GARRET O’NEILL, GM, HOLIDAY INN DUBLIN AIRPORT How did you find 2021?

2021 will always be an historical year for us as it’s the year we opened our doors for the very first time. After agonising lengthy delays and disruption, we finally welcomed our first guests with open arms to the new Holiday Inn Dublin Airport in July.

Did you use lockdown to learn new skills?

The hotel was completely closed and construction had stopped, so I completed training for the brand and general industry training.

I also completed a Photoshop course, which is something I was always interested in but never had the time.

How do you stay inspired?

It was certainly a challenging time and difficult to plan ahead when our opening date kept getting pushed out. I was in a lucky position to know that when it all returned, we would be operating a brand new hotel. The prospect of opening something so new and fresh and working with a new team kept me inspired.

Was technology important during 2021?

Yes, it was vital to be able to keep going during lockdown. The builders were able to perform many virtual walk-arounds of the site, which was important for the progression of the project and to be able to approve various stages of the build. IT also played an important role in all pre-opening activities which could be done virtually, such as procurement and recruitment.

What resources kept you going this year?

IHG Hotels, STR, Failte Ireland, the IHF and industry publications.

They provided clarity on the ever-changing government regulations and recommendations. Regular webinars were all very beneficial in future planning and getting a clearer overview of the current market trends, both domestic and international.

What’s the most important lesson you’ve learned this year?

We have the capacity for resilience and can overcome any challenge. We may need to dramatically change the way we operate, modify our product and introduce new innovations, but it is possible to recover and strive again in the future.

“We may need to dramatically change the way we operate, modify our product and introduce new innovations, but it is possible to recover and strive again in the future“ Garret O’Neill

RAY KELLEHER, DIRECTOR OF SALES & MARKETING, THE MONTENOTTE HOTEL How did you find 2021?

We were lucky enough to keep the hotel open for essential travel due to the apartment accommodation we have at the hotel. We pivoted like so many and opened our Vintage Van Café at the hotel and developed our Afternoon Tea for Call & Collect, which exceeded all expectations business-wise. Personally, I did a podcasting course which I loved and we’re about to launch our Full Monty Podcast at the hotel very soon, which I will anchor.

Did technology become more important to your business in 2021?

Without a doubt. Our call-and-collect afternoon tea worked well at the start, but we knew there was a better way to do it so we moved it online in January 2021.

Click-and-collect has enabled us to keep The Montenotte brand out there, engage with our audiences and create a modest but important revenue stream.

What resources kept you going this year?

Our Alkimii newsfeed tool was a brilliant application to keep connected with our teams, both when we were closed and now that we have reopened. We also hosted a virtual wellness month for our all team in April. Organisations like the Irish Hotels Federation and the Irish Hospitality Institute have also been phenomenal resources of information for all our teams.

Do you feel positive about 2022?

Yes, I do feel positive but that’s my job as the Director of Sales & Marketing, to always be upbeat and positive! We have to live with Covid, however we do need to see some green shoots coming from the international markets. Tourism Ireland’s “Press the Green Button” campaign is superb and will deliver business for the island.

ISSUE 9 2021 | HOTEL

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Cover Story

DERMOTT FLYNN, OWNER, THE PANTRY & CORKSCREW

“A crisis may floor us but we can rise again.

Believing in a statement like this has heloped me to have a healthy mind this year” Sheila Russell

How did you spend time during lockdown?

The initial three month lockdown in 2020 was quite distressing for the first week or two. We then started to understand that this was outside our control and decided to make the best of the time with our young children. There was a lot of home cooking, gardening and plotting our next steps during this period.

How did you find 2021?

After such a horrible ending to 2020 with the lockdown, we put our energy into our take-away offering for the first half of 2021, which proved very popular. From the end of July, we reverted back to our usual table service of formal dining and it’s been as good as we could expect. Coming into winter, we’re feeling the pinch with no outdoor dining, restricted numbers with social distancing and the precarious Covid situation raising its head again. This is the second winter where we have no cushion of funds from the summer trade, so we’ll limp over the line into 2022.

Did you change up your business model?

We looked at the market and being huge fans of burritos, we decided to take this route. Luckily we hit the ground running and sold out early most nights. We were able to work with the same great local suppliers and use their product in a different way. With the help of the EWSS, it helped get us through the trading year.

SHEILA RUSSELL, SALES & MARKETING MANAGER, HARVEY’S POINT How was your year?

2021 was one of mixed emotions at Harvey’s Point. On a positive note, we opened 26 beautiful new suites and we welcomed a lot of our regular customers back to the hotel. We were delighted to see so many new guests. It was also an extremely challenging and worrying year; we didn’t know when we were going to reopen. It was such a relief to welcome the team back to Harvey’s Point in late May.

What’s the biggest challenge facing your business?

Staff recruitment is still a major issue, with many leaving the industry.

Staff, ingredients and utility costs are also continuously on the increase and operating at reduced capacity means less money coming in and more going out. In tourist dependent areas like Westport, our international tourist numbers have been decimated.

Do you feel positive about the coming year?

I think we’re in for another tough year of ups and downs but we’ll learn how to navigate life and business with Covid. We have now converted a space in the building and are launching our Burrito Bar in January as a more permanent offering, as well as our existing a la carte seated menu.

What’s the biggest challenge facing your business?

Retention of valued team members. We’ve been focusing on employee engagement, our internal culture and work/life balance to ensure that all our team feel happy in their role and can see a clear career path of opportunity available to them to develop at Harvey’s Point.

Do you feel positive about 2022?

Yes. We’ve already seen a lot of interest in guests planning to visit Harvey’s Point, with strong business on the books from the leisure and wedding market. People have rediscovered Ireland as a holiday destination and I feel the staycation market will be strong once again in 2022. We’re also looking forward to welcoming guests from overseas with the help of Tourism Ireland’s ‘Press the Green Button’ campaign. We will continue to develop and re-invest and are beginning another phase of our refurbishment programme in January.

There’s a lot to be positive about.

What’s the most important lesson you’ve learned this year?

A crisis may floor us but we can rise again. Staying positive and believing in a statement like this has definitely helped me to have a healthy mind throughout this year.

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BASTIEN PEYRAUD, GM, IMPERIAL HOTEL How did you find 2021?

2021 was almost like two different years. The start of the year was quite long, especially when you are used to being in a job that’s so busy. Saying that, I found it quite interesting; it was good to have some time to pause and think properly – to reset. After that, the hotel reopened and the rest of the year went in the blink of an eye. We have been back to (almost) normal. It has been great to welcome people back into the hotel.

How did you spend time during lockdown?

I spent a lot of time visiting the English Market and trying local food. I also spent a lot of time planning. It hasn’t been difficult to stay inspired as we had a lot of projects to keep us busy. We opened our new restaurant – Thyme at 76 on the Mall – and we also launched a new cocktail bar called Sketch. Personally, I used the time to learn more about digital marketing.

What resources kept you going this year?

Our people. The Imperial work family really kept me going this year. I think being together through the lockdown and getting back to work has made us grow closer as a team.

“It’s frustrating seeing the hospitality sector being blamed in the media and beyond for rising numbers“ Bastien Peyraud

What’s the biggest challenge facing the business?

The lack of business support has been and continues to be a challenge.

We’ve also found it really difficult not having international guests.

What do you make of the new restrictions?

I understand the reasons for the new restrictions however, it’s frustrating seeing the hospitality sector being blamed in the media and beyond for rising numbers. We strictly follow government guidelines in the Imperial Hotel to keep both our guests and Imperial family safe.

What’s the most important lesson you’ve learned this year?

To focus on what you can control. I’ve learned to not stress about the small stuff and focus on what’s truly important.

FERGAL HARTE, GM, THE KINGSLEY HOTEL, CHAIR IHF CORK BRANCH How did you spend time during lockdown?

I recently graduated with a Diploma in Management Practice from UCC, which entailed evening and weekend classes over the past two years, including the year and a half of the pandemic. I also completed a Cornell University course in ‘Strategic Leadership, Resilience and Innovation in a Time of Crisis’. I’ve been Chair of the IHF Cork Branch since February 2020, so all of that and dealing with Covid on behalf of the hotel has kept me busy.

How did you find 2021?

It’s been challenging and frustrating at times, but also exciting as events have moved so quickly. No matter how often we planned ahead, we regularly had to change course at the last minute, depending on the trajectory of the virus and government announcements regarding changes to hospitality sector guidelines.

Did you change your business model?

Yes. Up to 70% of our business was previously centred around corporate trade, so that presented a major problem for the hotel’s future viability. To address the issue, we agreed a deal with the HSE to house their healthcare workers who were unable to live at home due to their living arrangements. We also flipped our model to better accommodate domestic leisure couples and families.

What resources kept you going this year?

I suppose I could be accused of bias due to my involvement, but I’ve found the IHF to be a fantastic resource throughout the pandemic.

They have fought hard for government supports to help the hospitality sector get through this unprecedented crisis.

Do you feel positive about 2022?

Yes, I’m optimistic that it could eventually turn out to be a great year, but I expect we’ll have to be patient because it may be the second or third quarter before we start to see a real upturn. The vaccine booster program, younger children being vaccinated and better consumer confidence as we head towards summer should all help.

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21/12/2021 09/12/2021 10:06 14:45

Book Shelf

Books out this month....

My Wild Atlantic Kitchen: Recipes and Recollections

Cava Bodega Tapas, A Taste of Spain in Ireland

Maura O’Connell Foley

JP McMahon

A compilation of the favourite recipes of chef Maura O’Connell Chef and restaurant owner JP McMahon has launched the Foley, ‘My Wild Atlantic Kitchen: Recipes and Recollections’ fourth edition of ‘Cava Bodega Tapas, A Taste of Spain in recently won the ‘Best Woman Chef Book’ award at the Ireland’, celebrating Spanish food and culture with content Gourmand World Cookbook Awards. The award sees Maura that has evolved in tandem with his restaurant, Cava Bodega. join the ranks of past award winners including Hélène Darroze The book showcases authentic Spanish cooking using a and Claudia Roden. Her book, which spans six decades, combination of seasonal, local ingredients along with Spanish includes over 250 dishes and the chef’s recollections and ingredients where no local Irish stories from her career in Kenmare. Recipes are organised equivalent exists. There are 110 recipes into eight chapters, along with a dedicated section on dinner that you can recreate in the comfort parties. It features stand-out dishes from the first tea shop of your own home, including 12 all new Maura and her mother, Agnes, opened in 1961 along with recipes. New additions include pinchos culinary delights from the menus of The Purple Heather like romesco with apple, almond and Restaurant and Piano Bar, The Lime Tree Restaurant, Packie’s scallop and baby fennel with saffron Food and Wine and Shelburne Lodge Guesthouse, which aioli. Fish dishes include smoked eel Maura continues to run today. The book was produced in close and squid ink paella; tuna, peppers, collaboration with Kenmare-based graphic designer, Éamonn Manzanilla and tomato stew; and clams O’Sullivan, Creative Director of Anchor Studio and features with Salsa Verde. Meat dishes include a over 100 images by Lynda Kenny, chicken and chorizo skewer with Dillisk Maria Bell and Norman McCloskey. crispy onions and truffle mayonnaise; The book’s design was recognised charred pork ribs with chillies and at the IDI 2021 Awards, where tomatoes; and a rack of lamb with chicory and piquillo pepper Éamonn received the award for sauce. New vegetarian recipes include a Best Printed Book Design. courgette, walnut and rocket pesto; Available directly from www. cauliflower with almonds, chillies and CHECK mywildatlantickitchen. lemon; and leeks with almonds and OUT SOME OF com, selected romesco, while for dessert, there’s a THE BEST FOOD independent bookstores decadent Basque cheesecake. and via Amazon Available at Cava Bodega, RELATED BOOKS ON Middle Street, Galway; Tartare THE MARKET RIGHT Cafe + Wine Bar, Lower NOW Dominick Street, Galway; Aniar, Lower Dominick Street, Galway; Charlie Byrne's Bookshop, Middle Street, Galway; and online at www.cavarestaurant.ie

Shelf Book

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Equipment

Me and

My WüSTHOF

Mary Farrell on why she couldn’t be without her trusty Wüsthof knife

CHEF KNIFE S

o many kitchen gadgets come and go and I’ve accumulated plenty in my time, some more useful than others. When everything is considered, I will never be without my trusty Wüsthof Chef knife. It’s the most important tool in my kitchen because without it, I cannot complete any kind of work.

My knife is perfect; it’s a comfortable grip for my small hand size, it gives control for slicing, chopping, dicing and julienning. It’s very easy to sharpen and easy to control movement through food, ensuring I’m less likely to cut my fingers. In truth, there is no other piece of kitchen equipment that I will use more than my chef knife every single day, without fail. At home in my domestic kitchen, I use the same knife and have never considered changing to any other brand, no matter how trendy. I love it!

Mary Farrell is the Executive Head Chef and Head of Culinary Research, Enterprise and Innovation at Morton’s and Sons Limited, Ranelagh

Did you know…

Large parts of Europe were still under the grip of the Napoleonic Wars when Johann Abraham Wüsthof founded his “Shears Factory, Steel and Iron Works” in 1814. Day in and day out, the Wüsthof company founder toiled away in an underground cellar, making scissors. His optimism, however, was soon to pay off. Over the years, the company grew, thanks in part to Wüsthof’s three sons, who all learned their father’s trade. One of the sons, Eduard, eventually took over the factory and expanded the range to include 1,200 models of various handmade knives. His brother Robert took the first overseas trip in 1881. A 12-day ocean crossing awaited Robert, who took two cases of scissors and pocketknives with him in his luggage, dreaming of selling his family’s products in the USA. His arrival, though, was disappointing; an agent who had made great promises let him down and Robert didn’t have enough money to clear his goods through customs. For several months, Robert managed to keep his head above water with odd jobs. One day, he met a businessman who ordered double the quantities that Robert had brought with him and the rest is history.

Today, the seventh generation of Wüsthof family members run what has become one of the most innovative knife manufacturers in the world.

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“Please believe me, here’s all you will ever need in the knife department: one good chef’s knife, as large as is comfortable for your hand” Anthony Bourdain

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