Hotel & Catering Review - Issue 2 2019

ISSUE 2 2019

Li m eri c k Leaders How Limerick is pulling the crowds and why hotel sector growth is set to continue

REINVEST, REIMAGINE

BUSINESS TOURISM MEANS BIG BUSINESS

Top tips for hotel investment

Ireland’s growing reputation as a place to do business is good news for hospitality sector

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BAR YEAR 2018 OF THE

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ISSUE 2 2019

ISSUE 2 2019

Contents

Limerick

Leaders How Limerick is pulling the crowds and why hotel sector growth in the county is set to continue

REINVEST, REIMAGINE

BUSINESS TOURISM MEANS BIG BUSINESS

Top tips for hotel investment

Benefitting from Ireland’s growing reputation as a place to do business

Cover image:

Limerick St. Patrick’s Festival Extravaganza Photo: Limerick Ireland

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IN THIS ISSUE

An’Uber’ Solution for Rural Ireland An Uber-style transport system has been put forward

by Junior Minister Jim Daly for regions of Ireland with less than 5,000 inhabitants

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No More Immersion Wars Want to save money on your hot water costs while doing your bit for the environment?

A new home heating product promises to do just that

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LIMERICK

“Revenue Per Available Room (RevPAR) for Limerick increased from €53 in 2016 to €59 in 2017 and to €91 in 2018. All the information we gathered is showing that Limerick is performing extremely well in elements of the hospitality sector” David McCarthy, Head of Hospitality and Tourism, AIB

REGULARS

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35

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When it comes to attracting international conferences, Ireland is ahead of the game

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Reinvest, Reimagine

News Supply Book A Quick Chat Line Shelf

Hotel investment is on the rise as properties seize the opportunity to stay competitive. Doyle + Partners gives its take on what you should keep in mind when reinvesting in today’s market

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Business Tourism Equals Big Business

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Editor Denise Maguire Art Director: Áine Duffy Design: Alan McArthur Design Assistant: James Moore Creative Director: Jane Matthews Photography: Food on the Edge, Limerick Ireland, James-D'Arcy, Fran Veale, City Headshots Dublin, SON Photographic, Mike Shaughnessy, Fáilte Ireland, Colm Mahady, Fennell Photography, Marc O'Sullivan, DN Design, Andres Poveda, Peter Martin, Ebury Press, The O'Brien Press, Stock Photography iStock Infographics: www.flaticon.com Production: Nicole Ennis 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 2019. 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 W

elcome to issue 2 of Hotel & Catering Review 2019.

Limerick’s hotel sector is thriving and with a new tourism strategy for the city about to be launched, it looks like 2019 could be Limerick’s year. A study conducted by AIB has found that the Limerick hotel sector enjoyed the highest growth rate nationally in 2018, up 83%, with business from the North American market up 257%. Findings from the study were based on card transactions and took into account total turnover in hotels, in each county of Ireland. The reopening of Adare Manor has certainly helped to draw the tourists in but hotels across the county have upped their game over the past couple of years and improved their offering to guests. A raft of new events and festivals have also been planned for 2019 and beyond and it’s hoped that the new tourism strategy will increase visitors to 1.1 million per year and tourism revenue to €360 million by 2023. Over 1,500 tourism-related jobs are also being proposed as part of the plan. To read more about Limerick’s status as a tourism hotspot, turn to page 16.

Also in this issue we take a look at a new home heating system that promises to save you money and let you do your bit for the environment. KRIB, which only heats the water you need, was developed by brother and sister duo Terry and Sophie Madigan. They have plans to adapt the system for larger hotels but for now, KRIB is being used in restaurants and smaller premises around the country. Turn to page 22 for more on this innovative device.

There’s lots to enjoy in this issue and as usual, if you have any comments or opinions, feel free to drop us a line!

HOTEL

Email: denise.maguire@ ashvillemediagroup.com

Denise Maguire www.hotelandcateringreview.ie @HC_Review

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Editor: Denise Maguire

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info@hotelandcateringreview.ie

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“Nature’s purest tasting VODKA” BAR YEAR 2018 OF THE

AWARDS

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ISSUE 2 2019

Limerick

Leaders is pulling How Limerick and why the crowds growt h in the hotel sector to continue county is set

REINVEST, REIMAGINE

SM BUSINESS TOURI ESS MEANS BIG BUSIN

Top tips fort hotel investmen

Ireland’s Benefitting fromtion as a growing reputa ss place to do busine

ISSUE 2 2019

k c i r e m i L Leaders k is pulling How Limerics and why the crowd growth in the hotel sector to continue county is set

REINVEST, REIMAGsINE for

Top tip t en hotel investm

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ISSUE 2 2019

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Obituary

Loss Great

to the industry

The passing of Jerry O'Sullivan, a well-known figure in Irish tourism and recruitment, came as a shock to the industry

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former Head Chef in a 100-bedroom hotel who went on to manage catering operations for blue chip clients, Jerry had worked in both management and culinary roles throughout his career in hotels in Ireland, the UK, USA and the Caribbean. ‘Jerry from Kerry’, as he was often known, had worked in hospitality for over 34 years. After college, he travelled the world and worked in various five star hotels and with international brands such as Hilton and Hyatt Hotels, including a stint as a Head Chef in a 150-bedroom hotel when he was just 21 years old. He joined Sodexo in 1997 and in 2001, Jerry struck out on his own and established Caterassist. A thriving economy led to seven offices around the country but once the recession hit and leaner times set in, Jerry closed the business and moved to Noel Recruitment. Four years later he set up Astoria Partnership, a specialist recruitment company focused on finding the right staff in countries like Germany, Italy, Canada, Ireland and the UK. Often referred to as the 'Hospitality Wikipedia of Ireland', Jerry’s knowledge of the industry was legendary.

The commitment and care that he showed to his clients over the years was reflected in the success of Astoria Partnership. Hotel & Catering Review had the pleasure of meeting Jerry in 2018; it’s not too often that you meet such a warm, friendly person who’s so passionate about his career. Jerry will be greatly missed by all who knew him.

Jerry is survived by his beloved daughter Lorna, father Jim, brother Thomas, sister-in-law Marian, relatives and many friends.

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News Your monthly round-up…

‘Human touch’ is key for tourists The latest trends in the travel and tourism sector were discussed by a host of industry leaders at the 2019 Irish Independent Reader Travel Awards, held recently at Dublin’s Cliff Townhouse. Multi-generational holidays, immersive experiences and the ‘human touch’ are key trends driving the sector this year, according to Pól Ó Conghaile, Travel Editor with the Irish Independent. “We’re seeing a backlash against the ‘always on’, device-driven mindset. Tourism operators who offer a genuine human touch in the age of the screen are really resonating with our readers. People are seeking out warm service, human advice and ways to connect with childhood memories,” Pól said.

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Appointment Notice New appointment at Compass Group Compass Group Ireland has announced the appointment of Chris Chidley as Managing Director. Chris joins the group from UK-based VSG Vision Security Group, where he was Managing Director. Prior to joining VSG, Chidley spent nine years with Compass Group in the UK, in roles across concept development, supply chain and business development.

2019 Winners • Ireland’s Favourite Home Holiday: Kerry • Ireland’s Favourite Spa: Monart, Co. Wexford • Ireland’s Favourite Hotel: The Shelbourne, Dublin • Ireland’s Favourite Overseas Holiday: Italy • Ireland’s Favourite Beach: Curracloe, Co. Wexford • Ireland’s Favourite Local Attraction: Phoenix Park, Dublin • Ireland’s Favourite Small Stay: Hidden Valley, Co. Wicklow • Ireland’s Favourite Adventure: Waterford Greenway • Ireland’s Favourite Cruise Line: Royal Caribbean • Ireland’s Favourite Foodie Experience: Ballymaloe, Co. Cork • Ireland’s Favourite Ferry Experience: Stena Line • Ireland’s Favourite Airline: Aer Lingus • Best Irish Breakfast: MacNean House & Restaurant, Co. Cavan • Ireland’s Favourite Visitor Attraction: Cliffs of Moher, Co. Clare • Ireland’s Favourite Travel Agent: Sunway • Best Irish Welcome: Castlewood House, Co. Kerry

FIRST ROUND OF SPEAKERS ANNOUNCED FOR FOOD ON THE EDGE 2019 Four speakers have been confirmed so far for Food On The Edge, taking place in Galway on the 21st and 22nd of October. Alex Atala, Ben Shewry, Leonor Espinosa and Daniel Giusti will be among the headline speakers over the course of the event, which this year will be focused on the theme of ‘migration’. JP McMahon, founder-director of FOTE, said: “We select our speakers for their talent and commitment to changing how we eat and cook our food, as well as how we think about the future of food. We have a very exciting and diverse lineup this year.

Our theme is migration, with regards to how food travels and how that affects people’s perception of food. We will also carry forward previous themes, as well as bringing back past speakers.”

For information on tickets, go to www.foodontheedge.ie

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Abbey Hotel wins VEGAS TRIP Coca-Cola HBC Ireland and Northern Ireland recently presented its Christmas incentive prize to the Abbey Hotel, Donegal Town. The team have been gifted flights, accommodation and tickets for two to The Nightclub and Bar Show in Law Vegas, one of the world’s most influential gatherings of bar and nightlife professionals. The 2019 event will feature more than 600 exhibitors and industry experts. Commenting on the prize, the Abbey Hotel team said: “We are ecstatic that we have won such a prestigious

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prize and that we have brought this prize to Donegal. Our present owners bought the hotel in the 1990’s and have invested heavily in it. We pride ourselves on our friendly professional service and warm Donegal welcome and are very proud to carry on that tradition with Coca-Cola as a premium brand. It says a lot when two well-known and successful companies can come together and have a mutually beneficial working relationship which helps both parties to further their business interests.”

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Dublin sees red for CHINESE NEW YEAR HE Eoin O’Leary, Ambassador of Ireland to the People’s Republic of China; HE Dr Yue Xiaoyong, Chinese Ambassador to Ireland; opera singer Neria Wang; Nial Ring, Lord Mayor of Dublin; and Niall Gibbons, CEO of Tourism Ireland

For the fourth year in a row, some of Dublin’s best-known buildings were lit up in red to mark the 2019 Chinese New Year and welcome the Year of the Pig. The Mansion House, Civic Offices in Wood Quay, the CHQ Building, EPIC The Irish Emigration Museum, The Convention Centre Dublin (The CCD), Guinness Storehouse, Trinity College Dublin, the Westin Hotel, Pearse Lyons Distillery and Smithfield Square were all illuminated in red for the occasion.

Visa-free travel drives increase in UAE visitors Since the announcement of visa-free travel for Emiratis to Ireland in early 2018, a major travel company in the Middle East – dnata Travel – has experienced a +63.5% increase in year-on-year travel from the UAE to Ireland. A new report for 2018, compiled by dnata Travel, shows a +55% increase in travel arrangements to Ireland made within 14 days in advance of travelling and a +9% increase in bookings made within three days of travel, indicating the benefit of visa restrictions being lifted. In addition, the report reveals a +9% increase in solo travellers, with bednights and average booking spend also experiencing a year-on-year growth. Dublin has proven itself to be the most popular destination for GCC travellers, showing an +80% increase in bednight bookings, while Cork, Galway and Kerry have also shown growth in visitor numbers.

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Image is

Partner

PROFILE

everything ARC Studios produces the highest standard of visual advertising in the marketplace When it comes to marketing your hotel, the team at ARC Studios are highly experienced in understanding your target market. Aisling Kerr, CEO of ARC Studios, says: “We produce visual advertising which sells your business through the medium of photography, video and brochure production. The keyword being ‘sells’, it is hard to believe that 62% of your audience will click off your website if you publish a poor quality photograph*. No business, no matter how good the climate is, can afford to lose over two thirds of their audience.

“We live in a society where image is so important; we buy everything with our eye, even our food. That’s why it is so important to engage the services of a qualified commercial photographer like Colm.” Colm Kerr, L-IPPVA, is a full time photographer and Director of Photography. He specialises in hotel photography from interiors to food and has worked with clients like Chef Philippe from Ashford Castle, The Cusack Hotel Group and more recently shooting video and photography for Luttrellstown Castle.

For a consultation, contact Aisling and the team on 044 933 0000. Check out the company’s portfolio at arcstudios.ie, take a look at ARC Studios on Instagram or connect with ARC Studios on LinkedIn. *source Brightcove

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Top Medals for Ireland at Young Chef Olympiad TU Dublin Culinary Arts student, Ryan Malone, was awarded the Gold medal for Young Chef Ambassador along with a Silver medal in the Cook Off category at the recent fifth World Young Chef Olympiad. In total, student chefs from over 55 countries competed in this international competition which was run over a five day period in four of India’s major cities, including New Delhi, Bangalore, Pune and Kolkata.

Ryan Malone (BA Culinary Arts Student TU Dublin, Gold & Silver Medalist) and George Smith (Lecturer, Culinary Arts TU Dublin)

Appointment Notice New appointment at iNua Hospitality

iNua Hospitality has announced the appointment of Chris Austin to the role of Group Operations Director across the hotel’s eight four- and five-star properties in Athlone, Cork, Killarney, Kilkenny, Limerick, Monaghan, Sligo and Tullamore.

Chris joins iNua from Tifco Hotel Group where he was Regional Operations Manager for seven years. Prior to this, he worked as Director of Operations at both The Shelbourne & Druid’s Glen Resort.

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Supermac’s founder to create 300 new jobs Pat McDonagh, owner of the Supermac’s fast food chain, is to create 300 jobs through the opening of new outlets and the redevelopment of three hotels that his company has taken over. The news was announced in Co Laois where a new regional enterprise plan for the midlands was also launched in a separate development. The Supermac’s founder announced the creation of 200 jobs with the opening of new fast food outlets in Wexford, Waterford and Kinnegad in Co Westmeath. A further 100 jobs will be created through redevelopment of the Athlone Springs, the Killeshin in Portlaoise and the Castle Oaks in Limerick, which were bought just before Christmas. Supermac’s has also gone to planning for new plaza developments in Letterkenny, Longford, Ennis and Portlaoise with the promise of 300 more jobs down the line.

An ‘Uber’ Solution for Rural Ireland An Uber-style transport system has been put forward by Junior Minister Jim Daly for regions of Ireland with less than 5,000 inhabitants

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The idea of a ‘rural Uber’ would see locals in towns and villages across the country acting as taxi drivers in an effort to plug the very serious public transport gap in rural Ireland. Cars would need a valid NCT, the driver would need to be Garda vetted and the service would be authorised to serve a radius area of 15km of the town centre.

Industry associations such as the Restaurants Association of Ireland (RAI) and the Vintners’ Federation of Ireland (VFI) are urging the government to support the implementation of a rural taxi service that would help alleviate isolation and encourage social cohesion, further exacerbated by recent changes to drink-driving laws.

Padraig Cribben, VFI Chief Executive, has stated that there is a crisis in rural communities that requires immediate action. “We need a solution that works for rural Ireland. The problem with transport is decades old but since the introduction of new drink driving legislation last October the public are suffering from a lack of clarity on what these changes mean, consequently people are staying at home for fear of checkpoints.” He added that the fabric of rural life is being torn apart but no solution has been put forward.

“All we’ve had so far by way of a solution is the Minister for Transport’s woefully inadequate Local Link night service, introduced as a pilot scheme. Recent reports reveal cancelled services while remaining routes are wholly unsuitable for people not living within walking distance of the route.”

Speaking to Hotel & Catering Review, RAI Chief Executive Adrian Cummins says he totally supports the initiative. “We need it rolled out as soon as possible. It’s a service that’s badly needed for areas of rural Ireland with poor transport infrastructure. With so many checkpoints springing up due to new drink driving laws, it would make getting to and from pubs, restaurants and hotels much easier.” The idea has, says Adrian, received support from government. “Minister Daly may run into problems if officials, who don’t understand rural Ireland, block his initiative. If those people were brought down to parts of the country and shown what happens when you can’t get home at night, they would have a better understanding of why something like this is so badly needed.”

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Partner

PROFILE

TRANSFORM GUEST EXPERIENCE FOREVER MYTAXI HOSPITALITY OFFERS YOUR GUESTS SAFE, RELIABLE TRANSPORT, AT NO COST TO THE HOTEL

T

echnology can play a pivotal role in enhancing guest experience, from using digital POS systems and reservation tools to offering contactless payments and WiFi. There are a number of ways to embrace technology in daily operations and while most require some initial investment, there are some at no cost to you at all.

Sometimes it’s the little things that can make a big difference.

In the hotel and catering industry, finding the time to focus on the little things can of course be a challenge, which is why simplicity is best. mytaxi | Hospitality is Ireland’s leading taxi partner, helping hotels and guesthouses across the country arrange safe, reliable transport for their customers at ease. With average wait times as low as four minutes, customers and staff can book taxis through mytaxi’s user-friendly system without any hassle, giving you back time to focus on what’s important to your business.

The best part is, it’s completely free to use.

HOW IT WORKS

There are two booking options – the Web Booker and Taxi Butler. The Web Booker is an online booking tool, whereby you can book a taxi through a desktop computer, laptop

or tablet. This option includes the ability to pre-book in advance and set detailed preferences, like choosing a large vehicle size or sending a short message to the driver.

Taxi Butler is a simple booking device that is preloaded with your premises’ address. It has its own sim card, so you don’t even need WiFi. All you need to do is push the button and a taxi is ordered direct to the premises instantly. The device will display the driver’s details and an ETA.

ECONOMICAL

The service is completely free to use, so you’re not tied down to a contract or subject to

any set up costs. mytaxi can send a Taxi Butler device to any of its operating locations nationwide. All you need to do is plug it in and go! The Web Booker is simply a link that can be set up in minutes by a member of the mytaxi team.

No need to download any complicated software. mytaxi is happy to provide a quick run through on how it works with hotels directly.

The company can even supply some POS so your guests know you are offering a transportation service.

Commenting on the growth of the hospitality service, Niall Carson, Head of Sales at mytaxi Ireland, said: “In

the last 12 months we have seen hundreds of hotels of all sizes around the country signing up to the free service.

Often the last experience a customer has with the hotel is their departing journey, so it’s important that it’s a seamless encounter. Customers are no longer willing to accept standing in the doorway for 15 minutes waiting on a taxi; fast, reliable transport is a great way to compliment the frontof-house service.”

For more information contact Cormac Doyle: t: + 353 (0) 86 384 1015 e: c.doyle@mytaxi.com w: hospitality.mytaxi.ie

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BUILDING ON IRELAND’S TOURISM POTENTIAL A NEW RAFT OF SPENDING PLANS AND INITIATIVES FROM FÁILTE IRELAND ARE SET TO STRENGTHEN IRELAND’S TOURISM SECTOR

€5M BREXIT INVESTMENT TO SUPPORT TOURISM BUSINESS

€8M REDEVELOPMENT PLAN FOR AVONDALE HOUSE AND FOREST PARK Fáilte Ireland and Coillte have announced plans to redevelop Avondale House and Forest Park into a state-ofthe-art visitor attraction. Avondale House, once the home of Charles Stewart Parnell, is now owned by Coillte and is considered the birthplace of Irish forestry. The 500-acre estate was originally built for Samuel Hayes in the 1700’s who introduced exotic tree species into Ireland, right through to the state’s acquisition of Avondale in 1904, ultimately leading to Coillte’s formation in 1989.

A total of €8 million will be invested in the re-development of Avondale House and Forest Park, with Fáilte Ireland contributing more than €6.1 million to the project. Wicklow County Council is also supporting the redevelopment which will provide a major boost to Ireland’s tourism offering when it opens in 2021.

Fáilte Ireland is set to invest €5 million in Brexit supports. The announcement was made following the publication of Fáilte Ireland’s Tourism Industry Barometer, a survey of more than 500 tourism businesses nationwide, which found that nearly seven out of 10 (69%) tourism businesses cite Brexit as their top concern. This figure rises to 80% for accommodation providers in northern counties and 90% in the restaurant sector, both of which report a decline in their business from the UK last year.

More than 3.4 million British tourists, on average, holiday in Ireland every year and spend up to €1.6 billion. This contributes more than €233 million annually to the Exchequer.

The €5 million investment by Fáilte Ireland will help businesses assess the risk, respond to changes and diversify into other markets in a fresh drive under its ‘Get Brexit Ready’ programme. There will be a focus primarily on border counties and the South East region which have been most adversely affected by the devaluation of sterling and the drop in Northern Ireland and British visitors.

As well as providing support for over 1,000 businesses across the country, the funding will also deliver a more targeted programme of training and mentoring for more than 100 businesses in border counties.

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PROFILE

BIG WINS IN BUSINESS CONFERENCE MARKET January was a record month for attracting international business conferences and events to Ireland, with 57 conferences worth at least €28 million to the economy secured for future years with the support of Fáilte Ireland’s business tourism team. The conferences will take place at venues across the country and will attract over 19,000 international delegates.

Business tourism is currently worth at least €760 million to the Irish economy and supports 22,000 jobs. Fáilte Ireland is working on growing the sector during the next six years to bring the value of business tourism to the Irish economy over the €1 billion mark.

Some of the conferences secured by Fáilte Ireland recently include a major CrossFit competition, the Union of Aerospace Insurers, the World Ballroom Championships and the Third Global Soil Biodiversity Conference.

Find out more at www.meetinireland.com

BOOST FOR OUTDOOR RECREATION PROJECTS

PITCHING FOR MORE GOLF TOURISTS FROM THE NORTH Fáilte Ireland recently showcased the best of Irish courses to golfers from Northern Ireland in a bid to grow visitor numbers from the region, with over 40 exhibitors attending the annual ‘Golf Ireland’ event in Belfast. Golf tourism is a hugely lucrative sector for Ireland and, as a key driver of visitors from Northern Ireland, has been identified by Fáilte Ireland as a priority target as it helps prepare businesses for the impact of Brexit. Annually, more than 200,000 overseas visitors play golf which contributes almost €270 million to the Irish economy and accounts for over 1.7 million bed nights.

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A recent joint announcement on funding approval of almost €11 million for 78 projects under Measure 2 of the 2018 Outdoor Recreation Infrastructure Scheme has been made by Fáilte Ireland and the Department for Rural and Community Development. Fáilte Ireland is providing €3 million of the total being allocated. Over €40 million has now been allocated to almost 600 projects under the Department’s scheme since 2016 to improve existing and develop new, walking trails, greenways and other recreational amenities for communities and visitors throughout the country.

Find out more at: www.failteireland.ie

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Cover Story

I LIMER Tourists are loving Limerick and that love affair is set to continue with the launch of a new tourism strategy

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ERICK ISSUE 2 2019 | HOTEL

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Cover Story

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f you were to compare the Limerick of today with the Limerick of 10 years ago, chances are there wouldn’t be too many similarities. The extent of the economic and cultural renaissance that the city has undergone in that relatively short time is incredible. Today, Limerick is known for its great food, cultural attractions like King John’s Castle and of course, Thomond Park. Huge growth in Limerick’s hotel sector is reflecting that transformation into a city that’s more than holding its own with Dublin, Cork and Galway.

A new study by AIB has revealed the extent of this growth.

David McCarthy, Head of Hospitality and Tourism at AIB, recently told a Limerick Chamber business briefing that the Limerick hotel sector enjoyed the highest growth rate nationally in 2018, up 83%, with business from the North American market up 257%. Findings from the study were based on card transactions and took into account total turnover in hotels, in each county of Ireland. “Revenue Per Available Room (RevPAR) for Limerick increased from 53 in 2016 to 59 in 2017 and to 91 in 2018. Restaurant revenue also grew by 33%, while pub business was up by 13%. All the information that we gathered is showing us that Limerick is performing extremely well in elements of the hospitality sector.

Hotels, pubs and restaurants are all seeing double-digit growth or more in some cases,” David said.

Visitors to Limerick are from the UK, North America and from around Ireland. “There has been very strong growth from North American markets nationally; everyone is trying to get a piece of the North American pie. Limerick is absolutely capitalising on that, showing a 257% growth in NA visitors.”

In 2016, Limerick had 2% of the total tourism spend across the island of Ireland. By 2018, that figure had jumped to 5%.

“That’s a significant leap. Tourism across the entire country has of course increased but Limerick is seeing faster growth than the rest of Ireland. To go from 2% to 5% is very significant.”

So what are the reasons for this growth? Limerick’s status as Ireland’s first ever City of Culture in 2014 certainly helped to cement the city’s burgeoning ‘cool’ status. A 5.7 million refurbishment of King John’s Castle, a city-wide bike rental scheme and revamped quays and riverside walks are also luring the visitors in. The reopening of Adare Manor has certainly contributed to Limerick’s hotel growth but it’s only part of the story. “The opening of new hotels in the county has definitely had a positive impact, while existing hotels have also invested heavily to improve their offering. Strong growth in room rates in other parts of the country like Dublin, Cork, Galway and Kerry, means hotels in these locations have become unaffordable for a lot of people. They’re choosing other regions, so Limerick is probably benefitting from that,” said David.

There has certainly been a renewed sense of vigour since 2014 when both local authorities were amalgamated. “There’s a very strong focus on festivals and events and this year, we have over 100 planned for the city,” said Laura Ryan, Head of Marketing and Communications at Limerick City and County Council. The Council has just passed its new tourism strategy, a comprehensive and ambitious plan that aims to increase visitors to 1.1 million per year and increase tourism revenue

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NEW TOURISM STRATEGY

1.1m Increase visitors to 1.1 million per year

€360M Increase tourism revenue to €360 million by 2023

1,500 Over 1,500 tourismrelated jobs are also being proposed

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Cover Story to 360 million by 2023. Over 1,500 tourism-related jobs are also being proposed as part of the plan.

“The action plan comes under four key headings – waterways, activities, history and heritage and arts and cultural events. It’ll really showcase Limerick’s historical built heritage.”

Failte Ireland will also have a renewed focus on Limerick this year. “The organisation has designated Limerick as a gateway city to the Wild Atlantic Way. A lot of places along the Wild Atlantic Way are at capacity at the moment so it’s important that Limerick is highlighted as a viable and worthwhile destination in its own right.”

Events like Riverfest and the

“Tourism across the entire country has of course increased but Limerick is seeing faster growth than the rest of Ireland. To go from 2% to 5% is very significant” Great Limerick Run are huge events that bring thousands of people to the city. The hotel sector really benefits when these events take place. St Patrick’s Festival is now a weekend-long event and includes an international band championship that sees musicians from all the world in attendance. “Investing in festivals and events definitely brings a return, you can see the spend increases when large scale festivals and events are on in Limerick. We’re really lucky with Munster Rugby; there’s an economic spend when we host large European rugby cup events. If we can make an effort to increase the number of large scale events and festivals happening in Limerick, that will be reflected in the hotel sector.”

Growth in Limerick’s hotel sector is set to continue, says David. “Limerick has the accommodation capacity to take a lot more visitors into the county. A lot of people are coming to attractions and events in Limerick but then they’re leaving again and staying in other counties. There’s a potential to hold onto them.” When it comes to visitors from across the water, 12% of the total revenues in Limerick are being generated from the UK markets. David says that even in a Brexit scenario, there will still be significant growth in Limerick and indeed across the country. “That 12% is probably at the lower end, compared to other counties. The direct impacts of Brexit are lower in Limerick than they would be in any of the other major counties, however I do believe that all counties are exposed to the indirect risks, such as the potential knock-on effects on the Irish economy.”

The opportunity to build on Limerick’s hotel growth is obvious and with the new tourism strategy set to be formally launched in the next few weeks, 2019 is set to be another impressive year.

LIMERICK HOTEL GROWTH IN NUMBERS • Limerick hotel business up by 119% in 2018 • Business from North American market up 257% • RevPAR) increased from €53 in 2016 to €59 in 2017 and to €91 in 2018 • Restaurant revenue up by 33% • Pub business up by 13% • In 2017, Limerick recorded the biggest increase in domestic trips— up 73,000 to 284,000 — an annual increase of almost 35%

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Partner

PROFILE

Ashville Media Group’s Events Department to discuss their varied event portfolio, recent successes, and some tips for event management.

EVENTS AT

ASHVILLE

Q: What is the core mission of the Ashville Media Group Events department?

A: Our main focus is the creation of business events and awards, and unique customer engagement for our brands – to recognise excellence within business and to showcase products and services in Ireland.

We create unique events which we own – we’re not like a regular event management company, which we believe is our biggest selling point. Our events allow brands to connect with their target audience across business and consumer sectors. Our events are self-funded and our team is constantly looking for new opportunities to develop highquality events.

With our awards ceremonies, many reflect Ashville Media Group publications while others are developed for unique audiences that we have identified in niche markets. We aim to deliver top-class events across a range of industries including hospitality, business, and maternity, recognising the cream of the crop in each sector. For us, being transparent, honest and fair within our awards and being seen as credible is very important.

Our conferences, then, are mainly based around business and law, hosted by leading industry experts, an avenue of business which continues to grow.

Q: Can you tell us about the drive and experience of the Events team?

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Partner

PROFILE

20 19

The

Blog

Award s

d

Irelan

2018

INSTITUTE OF COMMUNITY HEALTH NURSING

A: We’re a very driven and passionate events division with a focus on excellence, as the quality of our events impacts on attendance and sponsorship. The team really loves taking an event from concept through to reality, rolling out themes and creating activations for clients. Events people are generally very driven and multi-tasking – they might be dealing one day with the Maternity and Infant Awards in the consumer market, and the next with the InBUSINESS Recognition Awards where they’re working with senior executives and CEOs. Our team is quite diverse, with each member bringing their own unique skill-set.

We’re always working, a great deal of which is completed in the background, so being a self-starter is a key attribute required for success.

Q: Can you give me some examples of recent successes?

A: The Blog Awards has been very successful since our first year in 2015 and in 2018 we upped the ante by holding a day of the dead themed event – a really unique experience which generated strong, positive feedback. We had over 500 bloggers in the room which created very strong sponsorship interactions.

Last year’s event was another great success, reaching a wide

audience across print, online and social media, including almost 20 million impressions on Twitter with #bloggies18 trending as the number one hashtag in Ireland.

The Digital Media Awards has also been a great success, with both attendance and entry figures rising while other digital events are falling off within the industry. Over the last four years, the number of people attending the Digital Media Awards has doubled.

Fiveyears ago it was 400, now it’s nearly 800. This year’s awards were attended by more than 700 of Ireland’s digital industry.

Another long-term success for us is the Law Awards, now in its ninth year. That was our creation from concept and has an average attendance of 600 in the Clayton Hotel. Where there was nothing before, it has now become a staple in the legal calendar.

Q: Have you spotted any rising industry trends of late?

A: We think the biggest thing is that marketing managers are getting smarter. They are quantifying sponsorships, making sure they’re getting the most value out of their money. They’re being smarter around activations and people experiencing their brands – it’s not just a case of throwing logos around. They want active and not passive sponsorship opportunities. They want to

engage person-to-person.

We think there’s an increase in spend across things like attendance at events.

That means companies are spending more money, they’re bringing in more corporate hospitality, they’re treating their staff more. Overall that’s a really positive sign within the industry, as people are seeing the real value of events, and they’re willing to make the investment.

Q: How does your team continue to push boundaries?

A: We push boundaries through the development of activations and creating experiences. Every event we work on has a unique theme.

We’re creating experiences for people – we don’t want attendees to simply come in and sit down, we want people to engage with the event, to have a very good sense of what the event is doing, why they’re there.

Pre and post activation is very important, using avenues like Instagram and Twitter. We employ a dedicated focus on digital and ensure that the conversation is bigger than inside the room, that we’re thinking of the wider audience.

The Blog Awards last year had a digital reach of 24 million over the course of the event.

We always provide our finalists and our winners with all the collateral they need to digitally

promote and push the awards themselves.

Q: Can you share your top tips for event management?

A: First of all, start as early as you can. Say thank you to everybody you work with – you never know when you might need them to do something last minute. Stay connected and follow up with your clients, keep them aware of the results. Make sure you tell your sponsors and partners of the success of the event.

Be smart when using suppliers – never be afraid to question a cost on an invoice.

Always get three quotes. For example, we recently got three quotes for an item: one supplier was hiring the item from another supplier and including a 20 per cent markup in the quote.

Finally, aim for the wow factor and always try to overdeliver. Even when you’re creating a proposal or you’re pitching to a client, always try and overdeliver on what they ask. If they ask for four-star, give them three-star and fivestar, because you never know what their budgets are.

Q: How can people get in touch?

A: For all events queries, you can contact the Events Department at events@ ashvillemediagroup.com or phone 00 353 1 432 2200 (option 3).

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Utilites

T

he newest heating system to hit the market, KRIB promises to deliver hot water on demand without turning on the heating or the immersion, while providing the user with significant cost savings. It sounds too good to be true but the proof is in the pudding; KRIB has already been installed in one of Dublin’s top restaurants and is fast becoming a fixture in small hotels and B&B’s around the country.

The new product was developed by sibling duo, Terry and Sophie Madigan, who wanted to come up with more intelligent ways of heating buildings. “With KRIB we’re building on a family legacy because our dad and grandad were both involved in home heating and in the plumbing industry for over 60 years. About five years ago, my brother had a Eureka moment when he realised that reversing the flow of water and heating it in discrete volumes using a highly efficient heat exchanging device was exactly what the market needed,” said Sophie.

KRIB saves you money as it only heats the water you need. It also allows the user to control the ‘zones’ in their building and just heat the rooms that they’re in at any given time, an element of the system that’s working extremely well for restaurants. KRIB works by filling the cylinder with hot water from the top down, instead of bottom up (convection), therefore only heating the water you need. Heating and hot water is controlled through a wall-mounted 5-inch touchscreen control panel while a special app allows the user to control their heating system through their Smart phone. According to its makers, users can cut approximately 40% off the cost of their space heating and hot water bills.

Sophie says KRIB is an excellent alternative for the likes of B&Bs, small hotels, holiday homes and restaurants. “They won’t always run at 100% capacity but their heating systems generally will. Most restaurants will set their heating systems to a certain point and leave them there all the time, even though they might only be open for six days out of the week. KRIB simplifies everything and really empowers restaurant owners and their staff to take control of their system and make it work for them.” Temperatures can be set according to customer

no more

Wars Immersion

Want to save money on your hot water costs while doing your bit for the environment? A new home heating product promises to do just that

22

HOTEL

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Utilites

KRIB – THE FACTS WHAT IS IT? It provides hot water whenever you need it without turning the heating or immersion on.

IS IT DIFFERENT TO A HOT WATER HEATER? Yes, you do not need a hot water heater separate to your heating system, for example in your kitchen. It works with your existing tank but provides you with a new smart heating control.

WHAT TYPE OF HEATING SYSTEM/FUEL DOES IT WORK WITH? All of the standard heating systems such as oil, gas, heat pump and electric immersion.

HOW IS IT EFFICIENT? It only heats the volume of water that you require thus saving energy, money and time for all.

CAN HEATING BE SWITCHED ON FROM ANYWHERE? KRIB heating controls are fully mobile so you can control your heating and hot water from anywhere.

requirements. “If your customer is too hot or cold, you can instantly change the temperature to suit. If you need instant hot water you’ll get 30 litres in just six minutes, with another 30 litres every three minutes after that.”

Currently, KRIB isn’t suitable for larger premises. “We’re working to develop building management systems for larger hotels. For now, we’re concentrating on smaller premises and restaurants around the country.” Businesses interested in KRIB needn’t worry about ripping out their existing heating system. “KRIB can be retrofitted onto your existing system, it consists of four pipes that need to be attached and that’s it. The installation process is straightforward and quick; sometimes a heating system can be located in an awkward place so that might add on an hour installation time, but that’s the only thing that might delay the process.”

It’s not just cost savings that businesses can benefit from. By installing KRIB, they can also shout that bit louder about their sustainability credentials. “If you’re able to take control of water rates and stop using hot water unnecessarily, then the savings will pile up but in addition to that, it’s also great to be able to talk about your sustainability and CSR ethos. Businesses in the hospitality industry have a great opportunity to be leaders in this area and ensure they pass that good example onto their customers.”

IS THE KRIB HEATING CONTROLS A ZONED SOLUTION? Yes, this is included as standard with the product and the zones are based on the areas you define and can be changed as life changes.

BOILER INTERLOCK – IS THIS IMPORTANT AND CAN KRIB HEATING CONTROLS DO THIS? Yes, boiler interlock is important and is a method of interconnecting your heating system with your boiler to ensure the boiler only operates when needed. KRIB performs this function seamlessly and it will be completed during the installation.

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Business Tourism

I Tourism Business

Big BUSINESS equals

When it comes to attracting international conferences, Ireland is ahead of the game. Paul Mockler at Fáilte Ireland describes how the national tourism development authority is tapping into this lucrative market.

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n January this year, 57 conferences worth at least €28 million to the economy were secured by Fáilte Ireland’s business tourism team. These conferences will bring over 19,000 international delegates to venues across the country over the coming years. It’s a great way to kick off the year, but this is just a drop in the ocean of our overall targets to really increase our share of this major global market.

Business tourism is currently worth at least €760 million to the Irish economy and supports 22,000 jobs. At Fáilte Ireland, we have scoped out the growth potential of this sector and over the next six years, we’re aiming to bring the value of business tourism to the Irish economy over the €1 billion mark. With every business tourist worth €1,600 to the economy – three times that of a leisure tourist – we have sound reasons for doing so.

Fáilte Ireland’s Business Tourism Roadmap for Growth strategy will guide its work as it strives to reach the €1 billion mark by 2025. Central to its plan is the regional growth of international conferences.

Traditionally Dublin has been the focal point of business tourism activity – for its ease of access, hospitality, hotel capacity and of course, its conference space. Over the past few years however, regional Ireland is packing a punch in this sector and has really come on in leaps and bounds in terms of what it can offer conference organisers, not only in event and hotel space but through its clusters of leading industries such as food, aviation and life sciences, to name but a few.

Through Regional Convention Bureaux in Shannon, Cork, Kerry and Galway, Fáilte Ireland is focused on growing business tourism in the regions outside Dublin and aims to win regional conferences worth €31 million this year, a 15% increase on last year. Business tourism has major potential regionally and we will be focused on driving more conferences and events to the regions to ensure we maximise the returns from this lucrative market. As part of our growth plan, we are also looking to create six signature city-wide events with multi-year commitments to remain in the country – two will be in Dublin, with one each in Cork, Limerick/ Shannon, Galway and Killarney.

Business tourism also has the capacity to deliver on Fáilte Ireland’s objective to lengthen the tourism season, as events typically come mid-week and in shoulder seasons, avoiding the busy leisure months of July and August.

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Business Tourism

This sector pays big dividends in its ability to drive a more seasonal spread of visitors throughout the year. Alongside pushing a more regional share of visitor numbers, spreading tourism activity across a longer season is one of the golden threads that weaves through every part of Fáilte Ireland’s work.

Small changes in the seasonal profile can make a big impact on the commercial viability of tourism businesses and the sustainability of employment in the sector. We know that many tourism businesses, particularly in rural Ireland, already find it very difficult to sustain their business through the winter months and are now facing further cost inflation pressures on VAT, insurance and wages. Investing in initiatives to extend the season is critical for them and their employees and this is where business tourism can play a key role.

While business tourism is growing globally, it is a sector in Ireland that is heavily served by the UK market and has been earmarked by Fáilte Ireland as a priority sector as it helps businesses prepare for Brexit.

The National Tourism Development Authority recently announced that it will invest €5 million to ramp up its activities to ensure Irish tourism is both ‘product-ready’ and ‘industry-ready’ ahead of the UK withdrawal from the EU. Fáilte Ireland’s latest tourism industry barometer revealed that seven out of 10 (69%) tourism businesses cite Brexit as their top concern, a figure which rises to 80% for accommodation providers in northern counties and 90% in the restaurant sector, both of which reported a decline in their business from the UK last year.

Business tourism presents a strong opportunity for Ireland in the midst of Brexit, as the key English speaking country remaining in the EU. As we prepare

for Brexit, central to our work in the year ahead is selling Ireland as a business tourism destination to the UK market, which has always been a strong market for us in this area of our work. We are finding that we’re actually winning more business as a result of the Brexit developments. European associations, which move their conferences every year, look for a European destination and Britain is losing out on that business now. Part of our focus at the moment is targeting this kind of business and it’s paying off.

Business tourism to Ireland is also making waves in the US market, with a real appetite for incentive travel. This is a segment of the market that hotels and the hospitality sector should firmly set their sights on. Incentive travel is on the rise and it’s particularly popular in the US market. These travellers are looking for once-in-a-lifetime experiences, the best in hospitality and a real high-end service. The Irish industry is really stepping up to the mark in this space with high–end accommodation, top quality food, bespoke tours and luxury offerings.

Across the whole business tourism spectrum, developing the visitor experience and product is fundamental to growth. As well as incentive travellers, business tourists expect top quality visitor experiences and products during their stay and planners are looking for meeting destinations that have a clear unique selling point.

As we strive for growth, we will continue to work with Irish industry to provide specialist training, product development, sales and marketing and visitor experience management. This support is crucial to equip businesses with the confidence to tap into this market and to ensure Ireland’s offering is competitive on an international level.

Paul Mockler leads Commercial Development at Fáilte Ireland.

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LPG

Natural Gas

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

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Interiors

Hotel investment is on the rise as properties seize the opportunity to stay competitive.

But what should you keep in mind when reinvesting in today’s market?

Doyle + Partners reports

Reinvest, Reimagine...

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Interiors

Renovate Property Renovation is required for many properties – whether due to new ownership, re-flagging, property improvement plans (PIPs) or simply age – and can be implemented all at once or in phases. Public lobbies are renovated to offer a more flexible, comfortable, living room lounge, while upgraded spaces like meeting and conference rooms offer opportunities for increased event revenue. Back-of-house renovations improve operational efficiencies and maximise the use of real estate. Guest room renovations enhance customer comfort and loyalty.

Boost Sustainability A huge proportion of business travellers believe the hospitality industry should be undertaking green initiatives, while many have indicated a willingness to pay more for rooms that enable guests to reduce their carbon footprint. So green hotels increasingly attract conscientious consumers as well as corporate meeting planners with social responsibility standards to meet. Enhancements such as efficient lighting, lowflow water fixtures and solar equipment can greatly reduce operational costs without cuts to customer service.

Health & Wellness Hospitality brands have made sustainable practices part of their brand and offering. Now health and wellness are in their sights. Wellness is more than access to a spa or fitness centre. It can mean guest rooms that encourage yoga, exercise, and meditation, for example, and design choices, toiletry selections, room-service menus and mini-bar snacks that reflect a health consciousness.

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Adaptive Reuse of Buildings for New Hotels Adaptive reuse – the art and design science of reinventing buildings – occupies a small but powerful niche within the larger world of hotel development. It’s powerful because it gives hoteliers a way into otherwise impenetrable urban centres. It also gives them a road less travelled. Let’s face it, turning a former office building (or warehouse or theatre) from the 1930s into a hotel demands not only creativity but an open mind.

It demands that hoteliers “restart” their engines. By that, I mean redefining their expectations and their set of “givens” in a way that ground-up construction and/or renovation of existing hotel stock does not require. And did I mention the need for (really) over-the-top design thinking? For instance, in an adaptive reuse project, a brand’s standard roster of room types may need to be tweaked and expanded to respond to the existing building’s physical constraints, which include structural columns, beams, elevator cores, existing stairs, loading docks, exterior windows and floor-to-floor heights. Traditional hotel space planning may need to be tossed too. Spaces may need to be rethought/reconfigured to fit the program elements into the existing architectural shell while simultaneously providing superb guest experiences and operational efficiency. Same with the usual formula for performance. It may need to be revised to account for these planning and construction adjustments.

Refresh Technology Global consumers have become accustomed to instant and constant access to information everywhere they go. Hotel destinations are no different. Upgrading infrastructure in order to provide uninterrupted access has become imperative, with travellers indicating that wireless internet is the top “must have” amenity. Similarly, hotels are using tools like iPad concierge, room service apps, property management systems and social networking to improve communications both internally and externally.

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Interiors

Upgrade Food and Beverage

Hotel Lobby Design

As chef-driven cuisine and cooking networks raise customer expectations and a large proportion of adults say they try to eat healthier when dining out, food trends such as locally sourced and sustainable ingredients, kids’ nutrition and gluten free diets are resonating throughout the hospitality industry. Many diners increasingly choose unique establishments with local ties while enhanced bar and lounge areas can increase foot traffic by their appeal to local residents, as well as hotel guests.

Walking into a hotel lobby is like shaking the hand of someone you just met. It’s all about the first impression. Just like people, hotel lobbies embody distinct personalities. A lobby can be aloof, inviting, intimidating, or unbelievably cool. As an hotelier, you cannot stand by your front door greeting all the guests that make their way onto your property, but you can choreograph initial experiences by transforming your lobby into an oasis. The best lobbies create a refuge for the tourist, for the business traveller, for the couple enjoying a weekend getaway. Lobbies blend the best of form and function – they anticipate the needs of your guests and introduce your sense of style.

Within moments of entering your hotel, guests brand your hotel as trendy, chic, cheap, or luxurious. They step into this public space immediately upon crossing the threshold so take this opportunity to make a powerful first impression on your guests.

Leisure as an Experience Leisure today is all about experience. And while high-end hotels and resorts actively seek an affair of the heart with their clientele, brands at every price point have customer loyalty in mind.

This has led a few of them to sell their hotels (often at record prices) and focus exclusively on delivering the quality of experience that their brands imply. Even as hospitality brands seek to differentiate themselves, their clientele is converging in interesting ways. The young influence their elders (think iPods and business casual) and the distinction between travel for business or pleasure is much less relevant.

People increasingly want to combine the two.

Focus on What Pleases your Guests Analyse your potential guests. If you are going to create a lobby space that draws in new guests, it is essential to develop a good understanding of who your guests are. If your target demographic is a family on vacation, think about putting an ice cream stand or a play area in your lobby. If your target demographic is vacationing couples, consider a romantic lounge or fire within the space. Your goal is to delight your guest with a welcoming area they never knew they wanted and can’t imagine missing on their trip.

Letting People Escape and Unwind Formality used to be the order of the day for business hotel dining and meeting spaces. No more. Business is conducted now in less formal settings, so hoteliers are shifting gears. It’s not just about making people comfortable; they want to be able to escape. That means giving them places where they can really unwind.

These are revenue generators, of course, but they’re also redefining the hotel experience.

In smaller hotels, the same idea might surface as a roof deck with a cool bar and a plunge pool, or a Zen garden terrace with a day spa attached. Bars and restaurants remain a hospitality mainstay, but with an emerging difference: trend-setting hoteliers are seeking out the unique. Wine bars and microbreweries are two ways that hotels are accentuating the local while providing a familiar service. There’s a new emphasis on providing an ambience that speaks to “location, location, location” while still channelling elements and benefits of the parent brand. This strategy makes the hotel a draw for locals and their presence helps give it a cosmopolitan sense of being part of the area and its scene.

Catching the Flavour Many hotels aim to stand out by celebrating their roots in the community. Providing a backstory is part of this, especially for established properties. New ones trade on their cachet, with amenities that draw locals as well as visitors. Knowledge of the terrain and a reflected sense of place are differentiators that add to the guest experience. Creativity and authenticity always win points.

Doyle + Partners is an integrated design team based in Dublin, www.doyleandpartners.ie

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STRAIGHT

NO CHASER

Supply Line

Irish whiskey is having a moment.

Here’s our pick of the most exciting whiskeys currently available on the market

Roe & Co Launched in 2017, Roe & Co is a new entrant to the whiskey market but its heritage is deeply rooted in the 19th Century’s golden era of Irish whiskey. Symbolising the regeneration underway in its home in Dublin’s Liberties, the new whiskey is named in honour of George Roe, the once world-famous whiskey maker.

His distillery, George Roe and Co, which extended over 17 acres on Thomas Street in Dublin, was once Ireland’s largest distillery. Set to open in Spring 2019, the new Roe & Co distillery and visitor centre will be located just a stone’s throw away from where the original distillery once stood. Roe & Co is made from the finest stocks of Irish malt and grain whiskies and aged in bourbon casks to create a luxuriously smooth blend. The new brand was born out of a partnership between Diageo Master Blender Caroline Martin and five hand-picked Irish based bartenders, with the task of creating a unique blended Irish whiskey that would hold its own in cocktails.

Writer’s Tears Copper Pot Walsh Whiskey has released Writers’ Tears Copper Pot – Deau XO Cognac Cask Finish, a premium edition of its Writers’ Tears Copper Pot Irish whiskey. It is the fourth expression released under the Writers’ Tears range. On this occasion, founder Bernard Walsh has finished his unique blend of aged Single Malt and aged Single Pot Still whiskey for nine months in 12 French oak casks that have been seasoned for 10 to 15 years with Deau XO Cognac. The 46% ABV, triple-distilled, non-peated, super-premium whiskey is available in just eight markets worldwide including the USA, Ireland, Travel Retail (Ireland), Germany, Holland, Canada, France and the UK.

Teeling Single Pot Still Teeling Whiskey recently announced the release of its Teeling Single Pot Still Irish Whiskey, the first commercial release distilled at its Dublinbased Teeling Whiskey Distillery. The new release is the first new Dublin distilled Irish whiskey to be released for nearly 50 years, marking the true revival for the craft of distilling in the city. It also follows the auctioning of the first 100 bottles from the distillery last September in aid of local Dublin charities, when bottle no. 1 sold for £10,000, breaking a world record for the most expensive bottle of whiskey sold from a new distillery.

Teeling Single Pot Still Whiskey is produced from a recipe of 50% un-malted barley and 50% malted barley, a uniquely Irish mash bill made famous by Dublin distillers of old. Distilled in 2015 in the Teeling Whiskey Distillery and aged in a range of virgin oak, ex-bourbon and ex-wine casks, this release possesses a distinct Pot Still taste profile unique to Teeling. Batch one of the Teeling Single Pot Still was bottled in October and is limited to 6,000 bottles.

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Supply Line

Natterjack Irish Whiskey Created by independent Irish whiskey company, Gortinore Distillers & Co, Natterjack Irish Whiskey is triple distilled and carefully crafted using Irish and American techniques. The whiskey starts aging in exbourbon barrels (traditional Irish) and is finished in virgin American oak (traditional American), before bottling to capture a unique Irish whiskey, great to enjoy neat and versatile enough to make an amazing cocktail.

Gortinore Distillers & Co is owned by Aidan Mehigan, his dad Denis and his two co-founders. The group have purchased The Old Mill in Kilmacthomas, Co. Waterford and are planning to fully restore the building.

Once complete, the distillery will house three traditional copper pot stills and ageing whiskey casks, employing up to 15 people and becoming Ireland’s only working distillery to be retrofitted into a 150-year-old building.

Natterjack Irish Whiskey will be available in all good bars and off-licenses and comes in 700ml bottles with an off-trade RRSP of €48.

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Jameson Irish Whiskey Jameson Irish Whiskey, which is produced by Irish Distillers in Midleton Distillery, has unveiled a new-look bottle and label design 50 years after it was first introduced.

The bottle shape now features a tapered body and a more generous shoulder curve, while an embossed label ‘eyebrow’ and heel at the base make the bottle more tactile. The distinctive green glass bottle and easy-to-pour neck remain in place, in line with feedback from market research among bartenders and Irish whiskey drinkers. The green Jameson bottle was first introduced in 1968, when bottling was brought in-house at the Bow Street Distillery as the era of whiskey bonding came to an end. The signature green, cream and maroon colours were inspired by the stained-glass panels in the doors of the historic distillery, installed in the late 19th Century by then production manager George Jameson and can still be viewed at the Jameson Distillery Bow Street today.

The Sexton Single Malt Irish Whiskey Created by one of the world’s few female Master Blenders, Alex Thomas, The Sexton Single Malt Irish Whiskey from the Old Bushmills Distillery is made from 100% Irish malted barley, is triple distilled for smoothness in copper pot stills and aged exclusively in Oloroso sherry butts. Alex created The Sexton to be the perfect balance between spirit and oak.

“It’s fantastic to bring The Sexton Single Malt Irish Whiskey to Ireland during such an exciting time for the category. After years of experimenting with different cask profiles and laying the liquid to rest for just the right amount of time, I’m pleased to share a rich and deeply flavourful Irish single malt that is ideal for mixing in cocktails. In doing things differently, we want to celebrate those who are also forging their own path and leaving their mark on the world.”

CATERING REVIEW | ISSUE 2 2019

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Bookshelf

TRADITIONAL IRISH COOKING FOR TODAY Author: Brian McDermott Publisher: The O’Brien Press Ltd RRP: €9.99 Available: www.obrien.ie

FIZZ Author: Olly Smith Publisher: Ebury Press RRP: €13 Available: Preorder from amazon.co.uk Fizz contains over 80 sparkling recipes for easy cocktails and mocktails from the Saturday Kitchen regular, Mail on Sunday columnist and frequent Radio 2 contributor Olly Smith. Every drink is united by its use of bubbles, with fun flavours for any day and every day. Whether it’s a small work victory, drinks before hitting the town, a big celebration, or simply, ‘just because’, you’ll find the perfect easyto-make pop to mark the moment here. Each recipe in the book has a unique characteristic which depends on the fizz you’re popping – for instance, cava is for more savoury ingredients whilst prosecco is a mellow fizz that works well with fruity flavours. You’ll find out how to balance these ingredients and what easy tools and equipment you’ll need to blend, layer and mix the perfect cocktail.

From black pudding dipping fritters and Mammy’s Irish stew to mackerel on toast and Atlantic fish pie, this book will bring you the many tastes of Ireland and a warm sense of home. Brian McDermott is the chef and proprietor of The Foyle Hotel in Moville. An award-winning chef who cooks tasty, healthy food based on traditional recipes and local Donegal produce, he is passionate about sharing his love of food with others.

Take a look at these worthy additions to your bookcase

THE SUNDAY BRUNCH COOKBOOK Author: Simon Rimmer & Tim Lovejoy Publisher: Ebury Press RRP: €15.95 Available: Preorder from amazon.co.uk Enjoy 100 delicious fuss-free and easy recipes from your favourite weekend food and chat show. Find quick and easy mid-week meals, simple slow cooking and dinners you can get on the table in under 30 minutes. Make lazy breakfasts and brunches, roasts, curries, bbqs and delicious sharing plates for the whole family or to share with friends. Discover proper home comforts and your new family favourites in this gorgeous new cookbook.

ISSUE 2 2019 | HOTEL

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CATERING REVIEW

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Quick Chatwith Dan Keane A Quick Chat

Dan Keane, Head Chef at Stack A Restaurant and taps + tapas at Urban Brewing, chats about travel and the importance of a good team Background…

I started working in Leixlip House Hotel when I was 15 years old and fell in love with the industry. I’ve worked in the UK, New Zealand and Sydney where I set up a restaurant in a busy Bondi Café, before moving to The Spanish Fly, a tapas restaurant in Randwick. Once home I took over the position of Head Chef in HQ before embarking on the opening of Urban Brewing, where I have been head chef since the beginning.

Menu Highlights…

Teamwork… My team

provides both inspiration and stability.

We have done our best to create an all-inclusive team atmosphere in this kitchen so everybody has a voice.

Our venison dish - Haunch of Wicklow Venison, Red Cabbage Purée, Spiced Wine, Bitter Chocolate, Blackberries with Chocolate Malt Bread - is my favourite from the current Stack A restaurant menu. From our tapas menu, I really like the chicken brined in Irish Pale Ale.

Irish produce…

It’s up there with the best in the world and we make a big effort to source as much local produce as possible. All our meat and fish is Irish, as is most of our veg.

Inspiration… The people I work with

and have worked with, as well as the chefs I look up to such as Daniel Clifford and Yotam Ottolenghi.

Something simple like going out in nature is also great for inspiration; we are lucky to have so many amazing spots so close to Dublin.

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Cooking style…

I like to marry old flavours with modern technique and create an element of surprise, so there is always something new and unexpected on the guest’s plate.

CATERING REVIEW | ISSUE 2 2019

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