Hotel & Catering Review - Issue 10 2022

OUR STORY

At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations.

One of our key strengths is our local presence around the country meaning we are always close to you, no matter where your business is.

BWG Foods is a proud member of Bord Bia’s Origin Green sustainability programme since 2020. We are committed to the transition to renewable energy, to source our products more sustainably, and to reduce our carbon emissions and waste.

Industry leading storage and distribution ensures your order arrives in premium condition.

We deliver your order fresh, on time and in full, every time.

You’ll have peace of mind knowing we’re helping you serve the best.

William’s Gate

THIS IS

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Designer: Neasa Daly

Stock Photography iStock

Infographics: www.flaticon.com

Production: Claire Kiernan Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200

ISSN: 0332-4400

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2022. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

Editor’s View

CATEX is back with a bang in 2023, returning to the RDS from the 21st to the 23rd of February. The event, which is supported by Bunzl McLaughlin and Calor, is set to include several new features such as the Hospitality Cost Clinic, an area that will give visitors the opportunity to talk to industry experts and gain advice on how to improve e ciencies within their business and deal with rising energy costs. Chef Network Live will o er exhibitors a chance to showcase their products on the big stage, while visitors to the European Speciality Tea Association Brew Bar will get the chance to meet the people who provide the finest solutions to cafes, restaurants and hotels. Over three days, attendees will have the chance to meet and reconnect with over 270 suppliers, network with industry stakeholders, source new energy saving and waste management tech and watch hundreds of chefs and baristas compete on a national stage. For more on the event, turn to page 14.

Also in this issue, we caught up with chefs, GM’s and business owners from across the country to find out who’ll be cooking Christmas dinner this year and what they won’t miss about 2022. For many, the coming year represents an opportunity to recoup any losses incurred in 2022 and build solid foundations for future growth.

From all of us at Hotel & Catering Review, we’d like to wish our readers a very merry Christmas and a peaceful New Year. Here’s to a super 2023!

Editor:

Email: denise.maguire@ ashvillemediagroup.com

Denise Maguire

Kickstart The Climate Action Journey

In Your Business

Climate Action Guides for Tourism Businesses.

Fáilte Ireland has developed a suite of practical climate action guides tailored for the tourism sector to enable businesses to make more practical operational changes to reduce their carbon footprint.

IRISH HOTELS JOIN VIRTUOSO

Fairmont, Carton House and The Europe Hotel & Resort have been accepted into Virtuoso’s portfolio of luxury travel partners, a network that specialises in high end luxury and experiential travel. According to Triona Flood, Commercial Director at Fairmont, Carton House, inclusion in Virtuoso will present new sales and marketing opportunities to the network’s more than 20,000 luxury travel advisors. “The reputation Virtuoso

for

their clients is a perfect fit with our own bespoke approach to service. Now that we’re part of this renowned network, we look forward to offering Virtuoso advisors and their clients the special amenities, values and experiences that surpass their expectations.”

Commenting on the move, Michael Brennan, Managing Director at The Europe Hotel & Resort said: “We are privileged to be accepted as a preferred partner in this renowned network, which will open up new sales and marketing opportunities for us. Becoming a preferred partner is a true honour as we continue to grow our relationship among leading travel professionals worldwide.”

member agencies have

outstanding dedication to

The Europe Hotel & Resort

Fairmont, Carton House

APPOINTMENT

Hastings Hotels has announced three new director positions, including a new member to the board of directors. Aileen Martin is the new Group Commercial Director, Archana Dharni has been appointed Marketing Director (and joins the Board of Directors) and Eoin McGrath has been promoted to Assistant Sales Director. Aileen Martin is tasked with overseeing the strategic development and commercial plans of the sales and marketing departments. Archana Dharni joins the company with almost 20 years’ experience in marketing, brand and product management while Eoin McGrath joined the company in 2015 and most recently held the position of Luxury Sales Manager.

GREEN AWARD FOR THE TWELVE

The Twelve in Barna has been awarded Best Sustainable Four Star Hotel in Europe at the 2022 GrINN Awards. The European sustainable tourism awards recognise hotels, leaders and companies in the European tourism sector that go the extra mile to help develop a more sustainable tourism industry. The Twelve was also awarded runner-up in the Best Sustainable Accommodation: Ireland category. "From supporting local businesses through sourcing and showcasing local produce, the addition of our Twelve beehives with our first harvest planned for 2023, managing our consumption of resources in a responsible way, using those that have the least impact on the environment, investing in new technologies and systems and above all, taking good care of our team here at The Twelve, we believe all these actions make for a better and enhanced experience for everyone - especially our guests,” said Fergus O’Halloran, Managing Director.

ALL ABOARD!

Fáilte Ireland has partnered with Iarnród Éireann to host six specially charted train carriages to celebrate the launch of Winter in Dublin this year.

Led by Fáilte Ireland, Winter in Dublin encourages the nation to visit Dublin this winter and make memories with family and friends by experiencing the magic and excitement of all there is to see and do. To celebrate the launch of the Winter in Dublin Express, passengers arriving into Heuston Station were recently treated to an impromptu performance of Christmas songs by the cast of the Olympia Panto ‘Olly, Polly and the Beanstalk’ starring James Patrice, Maclean Burke, Ryan Andrews and Erin McGregor. The Winter in Dublin Express will run across selected services until Friday the 10th of December.

Eoin McGrath, Assistant Sales Director, Aileen Martin, Group Commercial Director and Archana Dharni, Marketing Director, Hastings Hotels

NEW CHAPTER FOR KILLASHEE HOTEL

The first phase of a new €3 million refurbishment of Killashee Hotel was unveiled recently, with host Marty Whelan guiding 300 guests through a gourmet journey from the old to the new. Since taking over in April this year, FBD Hotels & Resorts has undertaken the refurb which has seen the transformation of the lobby and ground floor areas. The 141 bedrooms have also been refurbished and now feature Dyson hairdryers, Nespresso coffee machines, 43-inch Smart flat screen televisions with Netflix and Elemis toiletries. A further €2 million will be invested over the next two years, focusing on the spa and leisure centre and the accommodation in the original house.

APPOINTMENT

The board of Harcourt Developments has announced the promotion of Lisa O’Connor as Group Director of Sales and Marketing for Harcourt Developments Hotel Collection. Lisa joined the Harcourt Developments team over six years ago as Director of Sales and Marketing at Lough Eske Castle, Donegal. With over 20 years’ experience in the hospitality sector, Lisa has worked in various properties including One Devonshire Gardens in Glasgow, Baglioni Hotels in Italy and properties in France and London.

THIRD TIME’S A CHARM FOR THE CCD

The CCD has claimed the title of World’s Leading Meetings & Conference Centre for the third time, having previously been awarded the title in 2019 and 2017. Picking up the award on the night, Suzanne McGann, Director of Marketing and Communications at The CCD, said: “Being named as World’s Leading Meetings & Conference Centre 2022 is a real honour for us all at The CCD, as it’s voted for by members of the tourism industry, our clients and delegates. I’d especially like to thank everyone who voted for us this year. There was a lot of competition from many great venues around the world and we are delighted to bring this award home.”

David Kelly, CEO FBD Hotels & Resorts; Marty Whelan; Ger Alley, General Manager, Killashee Hotel; and Guy Thompson, Hotel Director Castleknock and Killashee Hotels

CHRISTMAS IN THE COURTYARD 2022

This festive season, guests can enjoy a six course menu designed by Michelin starred chef Danni Barry within a heated glass mansion which has been constructed inside Dublin’s Royal Hospital Kilmainham Courtyard. Standing at a height of 7.5m and made up of 500 individual glass panels, the structure was previously used as a feature for the Adare Manor Pro-Am and for Rory McIlroy’s wedding. The event has been cofounded by Fergus Farragher of Distinction Events and Taste of Dublin founder Avril Bannerton. Dishes celebrate the best of Irish produce, including Goatsbridge Trout, fresh Irish vegetables and a Christmas Pudding Nitrogen Ice Cream. Organisers say each course has been meticulously paired with fine wines selected by one of Ireland’s foremost sommeliers, Brigid O’Hora.

Pictured l to r are staff from the Oriel House Hotel, Ballincollig - James Campbell (General Manager), Janice McConnell (General Manager), Petra O'Connell (HR Manager), Ian O'Reilly (Head Chef), Aoife Lohse (Sales and Marketing)

Pictured l to r are Denyse Campbell, IHF President; Joe Kennedy, Chair, Cork Branch of IHF; Sheila Dunne and Lilley Dunne who accepted a gift recognising Ted Dunne's contribution to the Munster entertainment industry

PRE CHRISTMAS CELEBRATIONS AT IHF CORK

BRANCH

Members of the Cork Branch of the Irish Hotels Federation gathered recently to celebrate their traditional pre-Christmas Tourism Dinner, which this year took place at the Radisson Blu Hotel and Spa in Little Island. The ‘Carnevale’ themed dinner was the first such event in three years and aimed to recognise the efforts of the hotel and guesthouse community in the Cork region. The evening included a posthumous recognition award for Ted Dunne, a prominent DJ and founder of Ted Dunne Entertainment, a Munster based entertainment agency which supports and provides services to the hospitality sector.

INGREDIENTS

It’s all about getting the balance right for KWANGHI CHAN’S sweet and sour chicken

I make a mean sweet and sour dish! And no, I don’t put pineapple in it. I love the old-fashioned Chinese takeaway version, but not too sweet – there’s a good balance with the sour. But getting the chicken right is the most important thing. It has to be in strips and coated in potato starch or cornflour to get that crispness from the frying, but also because the coating absorbs the sauce and flavour and adds all-important texture.

Cantonese-style Sweet and Sour Chicken - Serves 2

Ingredients

• 400g chicken fillets, cut into strips 2cm wide

• 2 egg whites, beaten

• ½ tsp ChanChan Spice Bag Seasoning or five-spice powder

• 2 tbsp Shaoxing cooking wine or dry sherry (optional)

• 200g potato starch or cornflour

• Vegetable oil, for deep-frying

For the Sweet & Sour Sauce

• 150ml orange juice with bits

• 4 tbsp tomato ketchup

• 2 tbsp honey

• 1 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1 tbsp Chinese rice vinegar

• ½ tsp potato starch or cornflour

• ¼ tsp ground white pepper

For the stir-fried veg

• 1 onion, diced into 2cm pieces

• 1 small green or red pepper, diced into 2cm pieces

• 2 ripe tomatoes, diced

• 2 garlic cloves, grated

To garnish

2 spring onions, thinly sliced at an angle

To serve Jasmine rice

Method

• Put the chicken in a bowl with the egg whites, spice bag seasoning or five-spice powder and the cooking wine or sherry (if using), tossing to coat. Allow to sit for 5 minutes.

• Put the potato starch or cornflour in a wide, shallow bowl. Working in batches, shake any excess marinade o the chicken, then toss the chicken in the starch until it’s coated all over. Set aside on a baking tray.

• Whisk together all the sweet and sour sauce ingredients in a jug and set aside.

• Pour the vegetable oil into a large heavy-based wok until it’s half full or use a deep-fryer. Heat the oil to 170°C. Working in batches, shake o any excess starch, then add the chicken to the hot oil and fry for 6-8 minutes, until cooked through and light golden brown all over (the chicken won’t be as deeply golden brown as it would be if you were using a breadcrumb

coating; the starch will stay light golden). Transfer to a wire rack set over a baking tray lined with kitchen paper to drain o any excess oil.

• Carefully pour out the oil, leaving behind only 2 tablespoons. Place the wok on a medium heat. Add the onion, pepper and tomatoes and stir-fry for about 3 minutes – you want the onion and pepper to still be a bit crunchy. Add the garlic and cook for 1 minute, just until fragrant.

• Give the sauce a stir to loosen the starch, then add it to the wok. Bring to the boil to thicken the sauce, then toss in the crisp fried chicken, stirring a few times until everything is coated in the sauce.

• Transfer to a large serving bowl and scatter the spring onions on top. Serve immediately with jasmine rice.

This recipe is featured in Blasta Books #4: Wok by Kwanghi Chan (€15), published by Blasta Books (blastabooks.com)

Advanced Skills

Available through ETBs, the Skills to Advance programme is developing leaders for the hospitality and tourism sector

Two programmes in Developing Leaders for Hospitality and Tourism are available through Education and Training Boards locally to ensure workers can upskill in their current role, but also take on new work areas to progress in their career.

Skill to Advance provides upskilling and reskilling opportunities, anticipating and responding to skill needs. It particularly targets those facing changes in their work due to technology advances, changing work practices and market diversification.

A key feature of Skills to Advance is its focus on sectors experiencing disruption or those with emerging opportunities. An example of this is Developing Leaders for Hospitality and Tourism. Driven by the critical challenges now facing the industry and to boost the retention and career progression of key talent, two new training programmes have been developed by SOLAS and the ETBs in collaboration with the Irish Hotels Federation, Failte Ireland and Regional Skills Fora.

These highly subsidised, accredited programmes are aimed at hotel employees who are currently performing a team leader or frontline management role or are new to a supervisory role. They aim to equip employees in the sector with enhanced skills to lead and manage their teams effectively. Benefits for employers include customised training to equip staff to lead teams effectively, increase staff motivation and retention and customised content to address skills gaps. Benefits for employees include enhancing skillsets, leading teams effectively, managing and motivating teams, developing digital skills and optimising career prospects. These programmes will be delivered in a flexible manner to suit both the business and the employee both online with tutor support and when feasible, a blend of online and in-person training is available.

For more information, contact your local Education and Training Board or visit www.skillstoadvance.ie

Cart Drinks

The latest releases, news and all things drinks-related

BIRDWATCHING

Redbreast Irish Whiskey is celebrating the second year of Robin Redbreast Day, an initiative designed to raise awareness and donations for BirdLife International, a charity set up to protect common birds. Actor Chris O’Dowd has teamed up with Redbreast to star in a birdwatching video and for every share and like the video receives, 25 cent will be donated to BirdLife International for its work in species and habitat protection. www.redbreastwhiskey.com

DOUBLE FOR POWERSCOURT

The team at Powerscourt Distillery picked up two awards for its latest release at the recently held Irish Whiskey Awards 2022. Fercullen Whiskey 21-yearold Single Malt along with the Limited Edition Italian Gardens both took home Gold at the Awards, marking a significant achievement for the Enniskerry Distillery. Since kicking off in 2013, the Irish Whiskey Awards has grown to become one of the biggest celebrations of Irish whiskey in the world. www.powerscourtdistillery.com

FESTIVE FLAVOURS

Craft Cocktails is bringing back its trio of festive flavours by popular demand this Christmas. The Yuletide Negroni, Gingerbread Punch and Festive Old Fashioned join its core range of colourful bottled cocktails, hand mixed and bottled in Dublin 7 and available for delivery around Ireland. The cocktail company’s ‘build your own bundle’ option includes any six cocktails for €75 including free shipping, while its personalisation service makes for an excellent gift. www.craftcocktails.ie

INDUSTRY RECOGNITION

Walsh Whiskey’s Bernard Walsh was among eight individuals recognised for their contributions to the industry at the Irish Whiskey Association’s Chairman’s Awards ceremony. Presenting the award to Bernard Walsh, Chairman John Quinn said: “Bernard developed the Writer’s Tears’ and The Irishman brands which have attracted international sales success. In doing so, Bernard paved the way for the expansion and global growth of premium brands from new entrants to the top of our industry.”

www.walshwhiskey.com

A ChatQuickwith Kathleen Flavin

WHERE

DOES YOUR INTEREST IN FOOD COME FROM?

Probably from when I was a child. Myself and my seven siblings grew up on a farm; somebody would go outside to help out and somebody else would stay inside and help with the cooking and that was usually me. My mother grew her own vegetables so growing up, we’d never buy potatoes or carrots from the supermarket, they were always brought in from the garden. When I first entered the industry, restaurants were not in the habit of buying produce directly from farmers but that has completely changed in recent years.

WHAT WAS YOUR FIRST JOB?

When I was 15 I worked in Paddy’s Bar in Tourmakeady in Mayo. When I went asking for the job, I remember saying I don’t mind what I do as long as I’m not out front. So I was put in the kitchen, which I loved. I stayed there for about two years before going to college.

My first placement was at Ashford Castle. I stayed there for about a year before I moved to a small fine dining restaurant in Clifden, which proved one of the best introductions to the industry I could have had. They made absolutely everything from scratch, from the ketchup on your burger to the sweet chilli sauce on your chicken. That determination to make everything from scratch has never

left me. From there, I worked in various places including the pastry kitchen at the Four Seasons and the Dunraven Arms. I’ve been at Foxford Woollen Mills for 13 years now.

THE CAFÉ AT FOXFORD UNDERWENT A SUBSTANTIAL REFURBISHMENT IN 2019. DID THAT REFURB CHANGE HOW YOU WORK?

Definitely. The restaurant went from a 70 seater to 140 seats and parts of the main kitchen were also refurbished. We’ve also opened a production kitchen for the food retail arm of the business. At the moment, we have a core line of products such as jams, chutneys and dressings but we’re aiming to expand it even further over time.

HOW’S BUSINESS IN THE CAFÉ?

All year round, it’s consistently busy. About 85% of our business comes from Irish people. Tourism is of course important, but local business is our bread and butter. It certainly brought us through the last recession and if there’s another one, I’m hoping they’ll see us through again. Right now, we have 23 sta members, which is a huge jump from the initial handful of sta we had when I started here. We like to do things gradually at Foxford; if we come up with a new dressing, it goes on the menu before it’s put into production. That

The Head Chef at Foxford Woollen Mills on the importance of local business and why slow and steady wins the race

“When I first entered the industry, restaurants were not in the habit of buying produce directly from farmers but that has changed completely in recent years”

way, we can be sure our customers like what we’re making. The café and the production side of the business run nicely alongside each other.

WHAT’S THE MOST IMPORTANT LESSON YOU’VE LEARNED SO FAR IN YOUR CAREER?

Slow and steady wins the race. In the restaurant trade, I think you need to play the long game. Whether you’re introducing a new producer, a new item on the menu or a new product for retail, take your time

and do it properly. Restaurants are nothing without their sta . Everyone is the same in my kitchen, whether you’re washing the dishes, making the co ee or baking. Egos are left at the door. I’m really big on encouraging people to develop, there needs to be career progression for everybody. It’s not just about investing in yourself.

ARE RISING FOOD COSTS IMPACTING YOUR MENU OPTIONS?

Absolutely. A good example is raspberries –this year we haven’t produced any raspberry

jam as we just can’t a ord to put raspberries into a pot. We have to be a lot smarter around purchasing. We tend to have about 12 di erent salads on our menu daily and we’ve pulled back from splurging on the more unusual ingredients that we might have used in the past. It’s manageable though. We have an excellent relationship with our local butcher and with our fish supplier and together, we come up with solutions to rising food costs and shortages. We buy veg from a local grower in town, we just buy what we need and she delivers on time. Managing waste is another important element of the business, which in turn helps cut back on costs.

DO YOU GROW YOUR OWN HERBS ON SITE?

We do. During Covid we did a bit of work outside and planted an apple tree, a pear tree and a wildflower garden. We bought some planters and utilised any available beds and borders to grow herbs. This year we didn’t need to purchase any mint, thyme, rosemary or sage. It was all grown in our garden. We don’t have a huge amount of space, so it’s about being smart.

IF YOU WERE TO GIVE A PIECE OF ADVICE TO AN ASPIRING YOUNG CHEF, WHAT WOULD IT BE?

Get a qualification and as much experience across di erent areas as possible. I’ve often worked with students who would say they want to work in a Michelin star restaurant but once they made that move, they sometimes found they couldn’t cope with the pressure. They end up leaving the industry as a result. It’s so important to work across a variety of placespubs, hotels, restaurants - to find out what you truly like and where your skills lie.

WHAT DO YOU LOVE ABOUT BEING A CHEF?

The variety. I don’t think I’d make a very good factory worker! I love the buzz and the di erent people I get the opportunity to meet every day. And of course, I love to cook.

WHAT’S CHRISTMAS LIKE IN THE KITCHEN AT FOXFORD?

Busy. We make our own Christmas puddings and cakes, mince pies, jams and chutneys and we also make our own hampers. The retail side of the business is extremely busy this time of year.

Kathleen Flavin, Head Chef, Foxford Cafe

“This year we haven’t produced any raspberry jam as we couldn’t a ord to put raspberries into a pot. We have to be a lot smarter around purchasing”

Brendan O’Neill, Panel of Chefs; Lana Templeton, Bunzl McLaughlin; Sean Martin, Bunzl McLaughlin; Alan McCabe, Chef Network; Larry Smith, Calor Ireland; Margaret Andreucetti, EventHaus; Alan Cruite, IFSA Chair and Dominik Roman, SCA Irish Chapter

Industry Industry Built by for

CATEX, Ireland’s largest foodservice and hospitality event, is returning to the RDS, Dublin from Tuesday 21st - Thursday 23rd February 2023, with a firm focus on showcasing opportunities for businesses to thrive. The destination to experience product innovation, for three days visitors will have the opportunity to meet and reconnect with over 270 suppliers, network with industry stakeholders, source new energy saving and waste management tech and watch hundreds of chefs and baristas compete on a national stage.

Established in 1965, CATEX, which is supported by Bunzl McLaughlin and Calor, has firmly cemented its reputation as the ultimate destination for the hospitality and foodservice industry and promises the opportunity to discover, network and drive profitability for your business. Equally important is the need to foster skills and talent and as the biggest foodservice and hospitality event in Ireland, the return of feature competitions will add to the excitement of the threeday event.

NEW FOR 2023

Hospitality Cost Clinic – Powered by Trinity Purchasing

From energy systems and waste management to reducing your operating costs, the NEW hospitality cost clinic, supported by Trinity Purchasing Ireland, is a dedicated area showcasing innovative technologies and providing a unique opportunity for visitors to talk to industry experts and gain advice on how to improve e ciency within business and tips on how to lower rising energy costs.

Catex, the one-stop shop for the food, drink and hospitality industry, is returning to the RDS in February

FEATURES AT CATEX 2023 INCLUDE:

» Panel of Chefs Chef Ireland Culinary Competitions – CATEX is the national centre for local excellence in the industry and nurtures Ireland’s talent of the future through world-class competitions and expert demonstrations. A packed programme of live competitions across the three days and home to Ireland Chef of the Year means that visitors to CATEX will have the unique opportunity to get up close and personal with the very best chefs in the country.

» Hosted by the Speciality Co ee Association (SCA) Irish Chapter, the National Barista Championships will see baristas go head-to-head, stirring up the co ee world to see who can come out on top.

» Connecting chefs across the island of Ireland, Chef Network brings chefs together to collaborate, share knowledge and learn from each other, as well as a working space where chefs will exchange ideas on the future of their industry; everything from sustainability, to how chefs are trained, the skills needed to run a food business and food trends.

» Aramark Producers’ Showcase – a Dragons’ Den style competition for food producers to be in with the chance to agree a supply partnership with one of Ireland’s biggest buyers in the Irish foodservice sector.

» Spotlight on Sustainability – The Irish Foodservice Supplier Awards (the IFSA’s) are coming to CATEX and will acknowledge product and service innovation within the industry, with a central focus on environmental issues and suppliers’ response to the ever-evolving need to develop practices in line with the circular economy concept. Entries remain open until 9th January. For more information visit www.catexexhibition.com/ the-ifsas

EUROPEAN SPECIALITY TEA ASSOCIATION BREW BAR

A unique opportunity to come and taste a range of the finest teas and infusions brewed by top professionals. Meet the people who are dedicated to the promotion and education of tea and provide the finest solutions to cafes, restaurants and hotels.

CATEX is an event built by industry, for industry. Products and solutions to help industry professionals in foodservice and hospitality save on running costs, introduce new innovations and cater for emerging trends will be on display and this is where the real business is done. “We’re proud to have supported CATEX for many years and at a time when businesses within the hospitality and foodservice industries are focused on rebuilding and thriving amid a challenging environment, we are looking forward to reconnecting with businesses and our customers at CATEX,” said Oliver Kenny, Chief Commercial O cer of Calor, co-sponsors of CATEX.

“With a marked increase in the level of interest in sustainable energy e cient and lower carbon energy solutions for businesses, Calor’s focus at the show will be to support business to lower their running costs, with Calor representatives on hand to showcase our wide range of reliable and e cient energy solutions that can reduce running costs and carbon emissions,” Oliver added.

As the one-stop shop for the food, drink and hospitality industry, this year’s event has been developed specifically to meet today’s challenges and to provide exhibitors with new business opportunities and visitors with innovative solutions and new products to help their businesses flourish.

Commenting on its support for CATEX, Sean Martin, Sales Director at Bunzl McLaughlin said: “Bunzl McLaughlin is a recognised industry leader in the hospitality and catering sectors across Ireland. A key component of our success rests heavily on the loyal customer base we’ve assembled over multiple decades of trading. Building these customer relationships has been made possible by trade shows such as CATEX.

CHEF NETWORK LIVE

A live cooking area will o er exhibitors a chance to showcase their products on the big stage. Buyers from the worlds of hospitality, food & drink retail, wholesale and more will have the opportunity to discover unique new products, from creative start-ups and innovative launches from some of the biggest brands in the sector.

“We rely on CATEX to demonstrate our unique level of industry knowledge and to showcase our level of dedication and product o ering to potential, new and existing customers. The three-day show provides an exceptional networking platform, where such exposure cannot be replicated. For that reason, we see our continued support of CATEX remaining an integral part of our business strategy, indefinitely.”

If you are in the foodservice, catering or hospitality industry, then CATEX is the most important date of the year, serving up solutions for visitors through innovations, new energy saving products and services, and learning! Make sure you’re a part of it. All visitors must pre-register online and can register for FREE at www.CATEXexhibition.com.

To find out more about CATEX and to secure one of the remaining exhibitor stand spaces, please contact CATEX Sales Manager, Margaret Andreucetti at Margaret. Andreucetti@eventhaus.ie or call 353(0) 1 846 0020

GreenGoing

Sustainable Tourism policy is set to inform the tourism sector’s contribution to meeting national policy commitments on climate change.

Fáilte Ireland’s first climate action conference, held recently in Croke Park, focused on the practicalities around making a hospitality business more sustainable. Delegates heard from a panel of experts on how best to measure and reduce their carbon footprint, while Minister for Tourism Catherine Martin was on hand to explain how the new national

In a bid to help tourism businesses make practical operational changes to reduce their carbon footprint, Fáilte Ireland has developed eight Climate Action business guides covering areas such as energy efficiency, better water and food management systems, biodiversity opportunities and delivering sustainable meetings, events and festivals. A carbon emissions calculator is also available to help businesses calculate their own carbon footprint. Fáilte Ireland has stated that as

Fáilte Ireland has published a set of climate action business guides covering areas such as water management and biodiversity

part of its marketing plans for 2023, it will dedicate €500,000 to showcase best-in-class sustainable attractions, activity providers and tourism experiences.

HOW TO TELL YOUR CLIMATE ACTION STORY

Part of Fáilte Ireland’s series of Climate Action Guides, ‘How to Tell Your Climate Action Story’ provides businesses with practical advice and tips on how to tell their climate action journey in an impactful way. Marketing, both internal and external, plays a big part in effectively communicating the steps you’ve taken to make your business more sustainable. Here are a few key takeaways from ‘How to Tell Your Climate Action Story’; for more, go to https://supports.failteireland.ie/ climate-action/climate-action-story/

10 TIPS FOR TELLING YOUR DESTINATION STORY

1. FOCUS ON OTHERS

It is important to tell your climate action story, but it is also important to tell the stories of other people, places and activities around you.

Marketing & Communications DOS & DON’TS

DOS

» Be clear and concise in your messaging, avoiding complex language or jargon that the visitor will find difficult to digest.

» Consider appropriate and reputable certification to build your green credentials.

» Aim to educate employees, stakeholders and visitors about the impact carbon emissions are having on your local environment so they can understand your reasoning and appreciate your efforts.

» Localise your message by communicating Climate Action relative to your business and destination.

» Reflect care for the environment in every aspect of your internal culture and external visitor experience.

» Share your wins through internal and external PR as they impact everyone.

DON’TS

» Use heavy, complex terminology that the visitor may struggle to understand.

2.

3.

VIEW SUSTAINABILITY AS THE CONNECTOR

Focus on how a sustainability ethos connects people and places in the destination.

EMBRACE SOCIAL MEDIA

Aim to create lots of positive stories around that shared ethos. Create a climate action hashtag for your destination and encourage others to use it.

» Keep your target audience in mind and tailor your communication based on the segments you are speaking to. Different age groups and demographics have varying tastes and preferences and consume different types of media. Draft your message and select your marketing channels accordingly.

» Be unique by highlighting what you are doing differently to others and the benefits of your efforts.

» Claim that you source local produce without backing it up by sharing the stories of the growers and farmers you work with.

» Just talk about reducing single-use plastic and recycling.

» Communicate about renewable materials unless you can identify the material being used and explain why it is renewable.

4.

EMPHASISE THE BEAUTY AND ACCESSIBILITY OF NATURE

Give people the inside track on how to get up close and personal with nature in your area. Share lots of ideas for getting outside to walk, bike or hike.

5. SHINE A LIGHT ON FELLOW CLIMATECONSCIOUS AND COMMUNITY-BASED BUSINESSES

Share the climate action activities and successes of other local businesses in your area. Celebrate their awards and certifications and share what it is you admire about them.

» Build the creation and curation of imagery and video to support the communication of your Climate Action policies and initiatives into your content strategy and shoots.

» Highlight certification without clearly conveying the basis for earning the credentials.

» State that your packaging is made from recycled material unless it is 100% so.

8. ENGAGE THE LOCAL COMMUNITY IN YOUR CLIMATE ACTION JOURNEY

Let people know how your own endeavours and tourism in general can benefit them and their place. This can result in residents becoming advocates for you and other local businesses.

6.

9.

LET VISITORS KNOW HOW THEY CAN TRAVEL SUSTAINABLY WHEN THEY GET TO YOUR DESTINATION

Share information on car-pooling options, bike hire, walking itineraries, walking guide services and public and community transport timetables.

7. SUPPORT AND CELEBRATE COMMUNITYBASED PROJECTS

Shine a light on all that goes on in your area that helps make your destination a better place to be, eg clean-ups, community festivals and events, biodiversity programmes, school projects.

WRITE ABOUT IT

Create case studies or blogs based on the best climate action stories from your destination. Focus on the people behind the projects and their climate action journey.

10. PARTNER WITH OTHER BUSINESSES TO TELL YOUR SHARED STORY

If your destination has a common connector, you can greatly increase your chances of climateconscious visitors choosing you. Consider coming together as a formal group with a shared charter or code that connects businesses in the area.

“Marketing, both internal and external, plays a big part in e ectively communicating the steps you’ve taken to make your business more sustainable”

My Green Journey

PADRAIG MCGILLICUDDY, OWNER, BALLYGARRY ESTATE HOTEL & SPA

The first step on our sustainable journey began about six years ago when we changed from oil to gas condensing boilers, a much cleaner and more efficient source of energy. We also offset our gas usage by planting trees; in those intervening years we have planted 29,500 trees on site at the Estate. We also removed all plastic bottles from our bedrooms and we guesstimate that because of that, we’ve prevented over half a million bottles from going to landfill. That was a basic but necessary step for us to take and I think the removal of all plastic bottles from hotels needs to become mandatory.

Our rewilding journey at Ballygarry Estate began during the first lockdown. We needed something to keep us occupied! Eighty acres have been rewilded on lands that we acquired around the hotel. During construction, as little intervention as possible was made to limit disturbance to the native animals on the land. Wild hedgerows have been reinstated, along with the original farm roads and a river bank to prevent flooding. Integrated constructed wetlands treat the wet waste from the hotel; wet waste exits the hotel on a gravity flow and through natural processes of bugs, bacteria and evaporation, it filters through four ponds, exiting into a sampling chamber that’s tested in a lab every month. Every time, we pass with flying colours.

It was amazing to watch nature return. Wildflower meadows were also planted, which support our onsite apiary. The honey from our beehives is used to make our honey, whiskey and salt scrub which is a top seller in our spa.

We were the first hotel in Ireland to provide Tesla superchargers to our guests. Today, we have guests who’ll charge their car for 40 minutes and while they’re waiting, order a coffee and a scone or maybe some lunch. Tesla paid for the superchargers to be installed, we weren’t required to make any investment, but we’re getting business as a result while contributing to the sustainable journey that we’re on. We’ve also changed our flowers supplier. In Ireland, 90% of all flowers come from overseas, predominantly Holland. We have sourced a local grower who’s only five miles down the road from the hotel and she now grows all the flowers we use on the Estate.

In terms of investment, we’ve spent just under €1 million on sustainability. Next up, we’re planning a 500 panel solar farm which will take us about 40% off the grid. Air to water heat pumps will also replace our gas boilers in the future. We’ve taken the view that we’ll do our bit to improve our sustainable credentials bit by bit, every year. Sustainability doesn’t need to be expensive; practical initiatives and common sense will take you a long way. There’s also plenty of financial support out there for hotels that want to embark on a carbon reduction programme.

“Sustainability doesn’t need to be expensive; practical initiatives and common sense will take you a long way”

The

The Employer Excellence Programme, an initiative by Fáilte Ireland, supports businesses by helping them to create better workplaces for their employees. Driven by the employees voice, the programme recognises employers who consistently make tourism an exciting and rewarding place to work. Be part of the Employer Excellence Programme. Attract and retain top talent and shine the spotlight on your business.

Find out more at failteireland.ie

We ask chefs who'll be cooking dinner this Christmas Day and what they won’t miss about 2022

So this is

SEAMUS COMMONS, HEAD CHEF, KNOCKRANNY HOUSE HOTEL

Do you enjoy the traditional roast turkey dinner on Christmas Day?

Tradition is a key part of our Christmas celebrations. It’s one of the rare times of the year when you get to spend the day cooking with the family and sit down to a roast turkey with all the trimmings. I do most of the cooking along with five commis and a sous chef (the kids and my wife that is).

Do you have traditions around food or drink at Christmas?

Mulled wine, hot brandy and port is always a favourite. We usually have seven different courses on Christmas day, ranging from canapés, fish or shellfish and cheese. The selection varies every year, but the highlight is always the turkey and ham from our local butcher. I also like to indulge in some craft beers from Mescan, our local brewery.

What are you looking forward to in 2023?

OLIVIA

COLLINS, OWNER & MD, FOOD PR AND FOOD SOCIAL

How do you spend Christmas Day?

For Christmas dinner, we tend to go traditional with a sprinkling of posh. I like to put modern twists on traditional fayre, for example, I love carrots roasted in rosemary, garlic, clementine juice and marmalade. The turkey will be marinated in buttermilk beforehand and last year, our canapés were homemade blinis with Velvet Cloud yoghurt topped with Goatsbridge trout caviar and of course, a cheeseboard from Sheridans. I always bring the champagne and get a slagging for being the snobby one. I’ve no problem with that.

What traditions do you like to follow?

We usually head towards Salthill to cheer on friends doing the Christmas Day swim before drinks with neighbours. My favourite part of the day is the Christmas crackers. Guessing the answers to jokes is a skill of mine that I plan on continuing to hone.

What are you looking forward to in 2023?

An end to 2022. It’s been a difficult year and while there’s no clear end in sight, there’s a sense of renewed enthusiasm that we’re out of the pandemic.

Are you optimistic about the year ahead?

Despite the uncertainty, there are wonderful restaurants that will continue doing what they do and amazing hospitality professionals that have raised the standards in Ireland to some of the best in the world.

Another year of welcoming people to Knockranny and highlighting the best local ingredients to our guests. I’m hoping for more consistency in product supply. As with most other hotels, it’s been very difficult after Covid and Brexit etc.

What will you not miss about 2022?

Every year has its highs and lows but the lack of consistency has brought many challenges this year in terms of product supply and staffing.

“It’s been a di cult year and while there’s no clear end in sight, there’s a sense of renewed enthusiasm that we’re out of the pandemic”

MIKE TWEEDIE, EXECUTIVE HEAD CHEF, ADARE MANOR

Who cooks Christmas dinner in your house?

It depends where I am but if I’m home in the UK, then my mum will cook. My brothers and dad give her a hard time because they’re all so picky, but I’m just happy to be eating as a family. For me, it has to be traditional roast turkey with all the trimmings and of course, extra pigs in blankets. I also have two types of spuds – roasties and mash.

Do you like to stick to any traditions over the festive period? Not too many but we would always have a fry up on Stephen’s Day and enjoy lots of the leftovers. Mum likes to do a beef wellington for dinner, she’s always using Jamie Oliver’s recipe over mine!

What are you looking forward to in 2023? I’m looking forward to rhubarb and morel season and I’d really like to try and get better working hours and better lifestyles for the team. That’s going to be a big focus for me next year.

Are you optimistic about the year ahead? We all have our worries, but I think it’s a case of making sure we keep moving forward and looking to be the best version of ourselves we can be.

What will you not miss about 2022?

Munster losing to Leinster.

CAROL BARRETT, OWNER, DUNMORE HOUSE

What do you like to eat on Christmas Day?

Turkey and ham is a given in our house. I do the cooking, ably assisted by Peter and my girls, Julie and Ciara. My brother Kevin makes the best creamy mashed potatoes, they're divine.

Do you have particular traditions around food or drink (or otherwise)?

We always treat ourselves to organic wines – Le Caneau is a favourite – and a good Cava before dinner.

Two firm Cork favourites after dinner are Killahora Ice Wine and Five Farms Irish Cream. Our absolute essential around the table is a traditional bread sauce.

What are you looking forward to in 2023?

We have a lot to look forward to in 2023 including new plans for the hotel – we’re currently working with our architect to develop the hotel further so that’s very exciting. Personally, I am really looking forward to continuing my daily sea swim with my great friend Maeve.

Are you optimistic about the year ahead?

Yes, I am. I think you should be when you’re in business. Life feels good at the moment and West Cork really is a perfect place to live. I hope for health and wellbeing for all in the coming year.

MARK HEATHER, CO-OWNER, THE PURTY KITCHEN

Is Christmas dinner a traditional affair in your house? We have a very traditional Christmas dinner but thankfully we still rotate between my parents and my wife’s parents every year, so we’re spared cooking for the masses.

Do you have particular traditions at Christmas? Yes, although some are on pause and some are in their infancy. My wife and I used to spend Christmas Eve shopping, followed by dinner and an overnight stay at The Shelbourne. Waking up to breakfast in bed and then visiting our families on Christmas Day. That was before we had kids. Now, we spend a little time visiting my pubs – my kids love to pull a pint of Guinness every Christmas Eve. Then it’s home early to tuck them in. Both types are

amazing, but the latter is definitely more magical.

What are you looking forward to in 2023? Stabilised and consistent trading patterns for the industry. I also want to spend more time with family and friends.

Are you optimistic about the year ahead?

I’m realistic. Trading conditions will continue to be challenging considering the rising cost of produce, labour, energy and the VAT hike. I would like to think our resilience and flexibility/adaptiveness will shine and we will continue to grow.

What will you not miss about 2022? I won’t miss 8pm closing.

“For me, it has to be traditional roast turkey with all the trimmings and of course, extra pigs in blankets”

"We spend a little time visiting my pubs – my kids love to pull a pint of Guinness every Christmas Eve"

GARY ROGERS, EXECUTIVE HEAD CHEF, CARTON HOUSE

What are you looking forward to in 2023?

A busy year in Carton House, growing our own herbs and veggies, starting our culinary book along with refurbing the Carriage House kitchen. On a personal level, all going well we aim to sell our house in Naul and move to Skerries.

Are you a traditional roast turkey dinner type of person?

We always do the traditional turkey and for starters, we have Dublin Bay prawn cocktail. Dessert changes every year and is made by my wife Áine and our daughters, Ella May, Lucy and Anny. I work Christmas Day and leave around 4pm. All the prep will be done already so at about 6pm, we’ll sit down and enjoy Christmas dinner over a three or four hour period.

Do you have any traditions you like to stick to? We usually meet Áine’s gang on the 23rd for a few pints in the city and we meet up with my family between Christmas Day and New Year’s. We always make homemade mince pies and brunch in Avoca on Christmas Eve has also become a tradition.

Are you optimistic about the year ahead? Yes. I believe we will have a very strong year and build on our business. We received fantastic guest feedback in 2022, so hopefully we’ll see a lot of repeat business.

SHEENA DIGNAM, GALWAY FOOD TOURS

Who cooks Christmas dinner? I cook along with my mum. This year we’ll be in France so rabbit stew, foie gras and oysters are on the menu.

Do you have particular traditions around food or drink at Christmas?

On the 23rd, we always invite people from the village over for a few Irish Whiskeys, mulled wine and canapes, like the postman, the baker (not the candlestick maker).

Are you optimistic about the year ahead?

Yes very. I’m looking forward to doing lots of solo travelling and taking the time to plan my next move.

What will you not miss about 2022?

The craziness... I don’t think I was ready for the busy year we had.

"We received fantastic guest feedback in 2022, so hopefully we’ll see a lot of repeat business"

ARTIE CLIFFORD, FOUNDER & CHAIRMAN, BLAS NA HÉIREANN

Do you enjoy the traditional roast turkey dinner or do you opt for something a bit different?

We mix it up but a particular favourite is Beef Wellington, as that was our wedding meal. We always cook a traditional turkey and ham too, as my favourite part of the festive season are the sandwiches! The 26th is special as that’s when we tuck into the cold cuts and add all the extras – chutneys, relishes, breads and crisps with a nice cold beer!

Do you have particular traditions around food or drink (or otherwise) at Christmas?

Some of my favourite Christmas traditions have only become a part of our family life since we made Dingle our home. Christmas Eve is very much a day for families to go for a drink together and enjoy Ling Pie, a traditional dish that's eaten in Dingle on Christmas Eve.

What are you looking forward to in 2023?

In 2023, we’re headed into our sixteenth year at Blas na hÉireann. With one year’s experience in our new Blas Village under our belt, I’m really looking forward to building on the event.

Are you optimistic about the year ahead?

I’m always optimistic! While there are some challenges for producers and the entire food industry, we have seen again and again the tenacity and positivity of Irish producers.

PAWLAK, EXECUTIVE HEAD CHEF, FOTA ISLAND RESORT

How do you celebrate Christmas Day?

I’m Polish so typically we celebrate on Christmas Eve rather than Christmas Day. I’m really looking forward to it this year as Fota has decided to close on Christmas Eve, Christmas Day and St. Stephen’s Day for the wellbeing of the team.

Do you have particular traditions at Christmas?

Since living in Ireland, we enjoy a variety of Polish and Irish food on Christmas Eve. I look forward to my turkey, ham and stuffing as well as dumplings and wild mushrooms, a Christmas Eve tradition in Poland. We have 12 dishes in total and the tradition is that

everyone must try each dish. I finish the night by a warm and cosy fire with my favourite tipple, a glass of Jameson 12 Year Old.

What are you looking forward to in 2023? Spending more time with my family and friends and enjoying life.

Are you optimistic about the year ahead?

Yes, I was thrilled to have been promoted to Executive Head Chef at Fota Island Resort this year. I’m looking forward to developing further with my team in my new role.

What will you not miss about 2022?

I must say, it was a really good year for me, so I cannot think of anything I won’t miss!

O’FLYNN, HEAD CHEF, BALLYMALOE HOUSE

What do you eat on Christmas Day?

Farm pork or roast beef but never turkey, unless we are eating at our in-laws and depending on how many we are feeding. My husband Sacha, brother-in-law Ivan and I are the cooks, so it’s a team effort.

What traditions do you like to carry from year to year?

A bottle of Cava is opened mid-morning after our Christmas Day sea swim with one, or some, of our kids. Wine will be carefully chosen by Sacha, who has a wine business. Dinner usually starts with duck liver salad or a game terrine. Beef with Bearnaise sauce or pork crackling and gooseberry compote, always lots of seasonal vegetables like chard, kale and roast parsnips. Big cheeseboard and dessert, could be a fruit tart or something chocolatey, and everyone loves gelato!

Are you optimistic about the year ahead?

I’m naturally an optimistic person and am hoping we can build on the success of the past year. However, I’m aware that everyone’s disposable income in future months is likely to decrease. We’ll continue to deliver good value on our Farm to Fork food memories and Country House experience.

What will you not miss about 2022?

Business was really good throughout 2022, however this success put pressure on our team so I’m looking forward to growing our team next year.

DERVILLA

TOMASZ

"We always cook a traditional turkey and ham too, as my favourite part of the festive season are the sandwiches"

DENYSE CAMPBELL, PRESIDENT, IRISH HOTELS FEDERATION (IHF)

What will you not miss about 2022?

Covid restrictions and social distancing in hospitality settings. The start of 2022 really was the tail end of what was a truly devastating and difficult time for the tourism industry. I will be glad to move into a new year where things look so much brighter.

Do you go the traditional route at Christmas? I absolutely love all the traditions at Christmas, especially the dinner! Food can evoke such strong memories; my dad had a butcher shop when I was growing up and I have fond memories of the shop bustling with customers collecting their turkeys and hams.

Do you have particular traditions at Christmas?

On Christmas Eve, my mother would always cook spiced beef as she prepared for the next day’s dinner. As I got older, I began to help out and now it’s one of my favourite traditions that I have continued with my own family.

What are you looking forward to in 2023?

To what I hope will be a year full of positive news for our industry and our members. There has been a real buzz in our properties since travel resumed earlier in the year and on a personal level who knows, maybe it will be Roscommon’s year in Croke Park!

FERGUS O’HALLORAN, GENERAL MANAGER, THE TWELVE

Where do you spend Christmas Day?

We spend Christmas at the hotel. Our doors close for Christmas Day, but someone has to watch over everything and that’s always been me. A bit like a busman’s holiday. Chef leaves us plenty of festive food for the day so my wife Manon just has to warm it up.

What do you normally eat?

Turkey and Ham Wellington with all the trimmings, a seafood starter and Tiramisu for dessert, each course punctuated by copious amounts of festive mulled wine. Wine is important and I’ll select different bottles to accompany each course. We like to finish with a good dessert wine and traditional Christmas cake.

What are you looking forward to in 2023?

To our hotel evolving. We’re excited about bringing West on a new journey with head chef Nathan Hindmarsh at the helm.

Are you optimistic about the year ahead?

Very! I look forward to whatever curveballs are thrown my way. I have a great team working alongside me at The Twelve and consider myself blessed. We have our own range of beeswax candles coming soon and we can’t wait to see our own honey in our bakery too.

What will you not miss about 2022?

The spiralling costs that have dogged 2022, difficulties in finding staff, businesses trying to poach my team and Covid restrictions.

"I will be glad to move into a new year where things look so much brighter"

"Wine is important and I’ll select di erent bottles to accompany each course. We like to finish with a good dessert wine and traditional Christmas cake"

ALEJANDRO GARROTE, OWNER, HEART OF SPAIN

What do you like to eat on Christmas Day?

In Spain, dinner starts with Entremeses – a board of cheese and cured meat like jamon, chorizo and lomo. The main course is usually roast lamb or suckling pig, while desserts include traditional holiday cookies made from almonds. We also might have Turron, one of the most popular sweets in Spain. Dinner is complemented by a good red wine from Ribera DO or Toro DO.

Who cooks?

In Spain it’s normal that everyone works together in the kitchen. It’s nice to have those memories of Christmas in the kitchen with your parents, siblings, grandparents etc.

What are you looking forward to in 2023?

A bit of tranquillity and stability – I’m hoping we can live without unpleasant shocks (basically that the war in Ukraine ends). In strictly business terms, I hope energy costs return to the way they were before.

Are you optimistic about the year ahead?

When you run a business, you have to always be optimistic despite the difficulties. I came to Ireland in 2000 and from the day I arrived, I always dreamt of opening a small business where I could share our food products with Irish people. In spite of the problems that every business has, I’m happy because I do what I’m enthusiastic about. I’m definitely optimistic about 2023.

MARCIN SZCZODROWSKI, CHEF, OCEAN SANDS HOTEL

Do you enjoy a traditional roast turkey dinner on Christmas Day?

I’m originally from Poland so roast turkey has no place on our festive table. We cherish our Polish traditions. The celebrations start on Christmas Eve when we have a meal called Wigilia that’s 12 courses long – one for each of the Apostles and none of them can be meat. It’s a feast of fish and vegetables.

Who cooks?

Not me! It’s a hectic day in the hotel kitchen on Christmas Eve so my fiancée and her mother take charge at home, ably assisted by our 12 year old daughter Emily. No matter how busy I am, I always show up in time for dinner.

What are you looking forward to in 2023? Developing my tasting menus. I love working out new dishes using the fabulous local ingredients here in the west. I’ve started already.

Are you optimistic about the year ahead?

Yes, it’s in my nature, I’m always optimistic. I’m full of plans for 2023 – I just hope they all work out.

What will you not miss about 2022? Honestly, 2022 was a great year for me and the hotel. We’ve had a really busy year and topped it off with a pile of awards. I just hope every year will be as good!

Are you optimistic about the year ahead?

Yes. Challenges around inflation and economic insecurity remain, but we’re focused on areas like sustainability and technology. Hotel guestrooms need to be an extension of one’s home. Can you watch the same TV content? Can you check-in online? Is there a digital menu in-room that I can order room service from? These are all questions helping us drive product innovation and guest experience touchpoints.

Do you enjoy a traditional roast turkey dinner on Christmas Day?

Yes, I stick with the traditional Christmas turkey and ham! I’ll cook this year as we’ll be having Christmas

lunch in Washington DC. If we’re back in Ireland for Christmas, I always bow down to my mother’s cooking — her stuffing, Chipolatas and brussels sprouts are worth making the trip home for alone!

Do you have any traditions you like to stick to? Visiting family is important. On the 26th, I’ll travel to Boston to visit my aunt who lives there. My kids love ice skating so we like to bundle up and head to an ice-skating rink once the kids are out of school for the holidays.

What are you looking forward to in 2023? A full trading year with no major interruptions. Getting back to a full year EBITDA percentage that resembles 2019 would be great!

"In Spain it’s normal that everyone works together in the kitchen"

MARK PAYNE, GENERAL MANAGER, DUPONT CIRCLE

Alejandro Garrote, Heart of Spain (left) pictured with David Diaz, Alehandro's childhood friend who is also a pig farmer and supplier for Heart of Spain

My Most Memorable Meal

As part of my honeymoon, myself and my husband visited South Africa. It was during their winter so it wasn’t that busy with tourists. We took the garden route and our aim was to visit as many restaurants, cafes and wineries along the way as possible. At the time I was only learning about wine and wine terroir, so I was fascinated by the amount of di erent microclimates we were coming across. We went through a beautiful mountainous area and found this little bay, or so we thought, until we continued around the corner and were greeted with the most beautiful fish market that was only intended for locals. It was there we found Snoekies Hout Bay, a restaurant where a team of fishmongers skin, fillet and cook the fish in front of you, which very much added to the experience and anticipation.

While there, I had the best queen scallops served simply in their shell with deep fried white bait. It was chipper style, but it delivered. It was served with a dried brown powder which I thought was salt but after tasting it, realised it wasn’t. It was a meaty umami taste that brought the scallop to a whole di erent level. I spoke to a lady there who laughed and said “nobody that isn’t from here can ever figure it out.” It was ground biltong; chefs in South Africa like to add items from their larder to enhance their dishes. I loved their understanding of flavour and texture. The freshness of the scallops, the crispness of the white bait and meaty flavour of the biltong, along with the surprise of finding this quirky but incredible little eatery out there, made this my most memorable meal. We planned to head back to Snoekies for our tenth wedding anniversary, but we went to Istanbul instead to sample some Middle Eastern flavours. Hout Bay will always have a special place in my culinary memories and we will visit again, I’m sure.

The story behind Snoekies was of simplicity.

It all started out of an old bus serving what they had fished that day. The principles were of family and flavour. I like the way they’ve grown the company, but kept the values the same. I’ve held onto the concept that sometimes, simplicity is best. I bring that into my kitchen and try not to over complicate the dish by adding too many di erent flavours. This, I believe, allows me to really highlight seasonal food at its best. We are truly lucky in Ireland to have the seasonality that brings forward such a variety of ingredients throughout the year.

Jenny Flynn is Head Chef at Faithlegg

“I had the best queen scallops served simply in their shell, with deep fried white bait. It was chipper style, but it delivered”