Don’t miss CATEX 2025 - the event for Ireland’s foodservice and hospitality industry GOT YOUR TICKETyet?
OPENINGS
Radisson RED Galway has opened its doors in Crown Square
EXPANSION
Picado Mexican finally opens a second Dublin location
DRINKS
A new standard in non-alcoholic wine alternatives by Majken Bech-Bailey
INGREDIENTS
For Alistair ‘JD’ Jeje, coconut milk is the star of the show
TALKING TO
Over the years, CATEX has adapted to shifting consumer preferences, technological advancements and economic challenges, all while continuing to serve as a hub of shaping culinary innovation, collaboration and supporting business growth
The Hawksmoor Assistant GM on enhancing the guest experience
INTERVIEW
With his new Michelin status, Meeran Manzoor is just getting started
WORKPLACE
Offering a work environment conducive to the needs of Gen Z
MEMORABLE MEAL
Pablo Bernardo recalls a meal at The Point Restaurant in Cahersiveen
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Stock Photography: iStock
Infographics: www.flaticon.com
Production: Claire Kiernan
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
Editor’s View
Welcome to issue 1 of Hotel & Catering Review 2025
Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200
In the first issue of Hotel & Catering Review for 2025, we take a look at CATEX which is set to take place from 18th-20th February at the RDS, Simmonscourt, in Dublin. This year the event is marking its 60th anniversary which is, says the organisers, a testament to its enduring importance. Each year, CATEX doesn’t just reflect industry trends; it drives them and provides a space for businesses to network and learn. This February, attendees can expect live demonstrations, expert panel discussions and popular competitions including the National Coffee Championships and the Chef Ireland Culinary Competitions. With over 270 suppliers exhibiting at the event, it promises to be a must-attend experience for anyone involved in foodservice, catering or hospitality. To register, visit catexexhibition.com.
Elsewhere in this issue, we chat with Assistant GM/ Wine Manager at Hawksmoor, Sinéad McCarthy, about the challenges of running a large, city centre restaurant and why she gets excited by Spanish wines. On page 19, Rare’s Head Chef Meeran Manzoor talks about his recently acquired Michelin status, the impact of supplier closures and why there’s no room for error. On page 11, Lily Ramirez-Foran talks about her plans for Picado Mexican’s new location in Dublin and why it took two long years to open. Financial institutions are, says Lily, increasingly unwilling to lend to independent hospitality businesses, a decision that’s only fuelling the spread of restaurant chains across the country. On page 13 we take a look at BÆK, Majken Bech-Bailey’s venture into nonalcoholic wine alternatives. With two options currently available, plans are afoot to launch further additions to the range later in the year.
As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.
IRELAND’S LARGEST HOSPITALITY & FOODSERVICE TRADE EVENT
News
THE FAT TOMATO RIPENS
Fat Tomato, a new food brand and farm shop, has opened its doors in North Wexford. The brand has also launched its online store, featuring products that will change throughout the year. Founder Anthony O’Toole draws inspiration from his edible garden, now home to over 500 varieties of heritage fruit, herbs and vegetables. He started the garden at the back of his parent’s home in 2016 with a bigger vision from the start – to begin again. “It will be a new place for living, a smallholding, a home for sharing, a garden and workshop where chefs, farmers, writers and other creatives can escape, hide, breathe, energise and get time to dream. And, most importantly, grow, cook and eat.”
EMPLOYEE OF THE YEAR AWARD FOR EMMA REILLY
Emma Reilly, Sales Co-ordinator at Castle Leslie Estate, was named the 24/25 Irish Hotels Federation (IHF) Mourne Boyne Lakes Branch ‘Employee of the Year’ at an awards lunch at the Headfort Arms Hotel. Judges commented on Emma’s dedication to sales, problemsolving abilities and skills at anticipating and understanding customer needs. Emma goes on to represent the IHF Mourne Boyne Lakes Branch at the upcoming National IHF Employee of the Year Awards, to be held during the IHF's Annual Conference at the Gleneagle Hotel, Killarney in late February.
Anthony O’Toole, Founder, Fat Tomato Photo credit: Kirsty Lyons
FBD HOTELS ACQUIRES GRAND HOTEL, MALAHIDE
FBD Hotels and Resorts (FBDH&R) has acquired the Grand Hotel in Malahide, Co Dublin for a sum of approximately €55 million. The hotel, which employs over 200 people, dates back to 1835 and has been in the ownership of the Ryan family since 1974. The agreement will see the Grand Hotel become the seventh property in FBDH&R’s hotels and resorts portfolio, bringing its total number of hotel rooms to 1,387. The group plans to upgrade the hotel over the coming months, including upgrades to its 202 rooms, bar and dining facilities, conference, wedding and leisure offerings, as well as IT infrastructure, marketing and professional development.
APPOINTMENT
FBDH&R Chief Executive, David Kelly, said: “The Ryan family and 200 strong team at the Grand have done an excellent job in preserving the timeless charm and traditions that have made it a venue of choice for many over the decades. We look forward to adding to this storied history.” Commenting on the acquisition, The Ryan family said they were proud to have been part of the history of this iconic hotel. “We extend our heartfelt gratitude to our loyal guests and dedicated team who have made this journey unforgettable. As we pass the torch to new ownership, we do so with confidence, knowing that the buyer’s vision, values and record aligns with the legacy we have carefully nurtured.”
Trigon Hotels has appointed Angela Canny as Group Sales and Marketing Director. A second-generation hotelier, Angela brings expertise in business development and AI to the role. She previously worked as EMEA Sales Director for internet marketing service Sojern, focusing on programmatic advertising solutions for hotels. She was also a partner at Manchester-based corporate boutique investment house, IT Capital.
“From the history and heritage of the grande dame of Cork hotels, The Metropole, to the oasis of calm that is the Cork International Hotel, the old-world charm of Trigon’s portfolio of properties belies the innovation powering their success. I look forward to building on that and exploiting the opportunity big data offers in our advertising space.”
SPA UNVEILED AT DUNLUCE LODGE
Northern Ireland’s newest five-star hotel, Dunluce Lodge, has shared details of its spa. Overlooking the Atlantic Ocean, The Spa at Dunluce Lodge offers a treatment and wellness menu designed to restore balance to the body, skin and psyche. The hotel has partnered with Irish science-based health and beauty brand Seabody, while other products used at the spa will include KLORIS and Natura Bissé. Stephen Meldrum, General Manager, Dunluce Lodge said: “This hotel is intrinsically linked to its surroundings and our spa is no different. It will feature the best in Irish health and beauty products, treatments and highly skilled local practitioners.”
APPOINTMENT
Anne-Marie Guerin has taken up the role of Spa Manager at The Bellevue Spa at The Montenotte. With 19 years of experience in wellness, spa operations and business, Anne-Marie has worked at Woodworth & Whelen, Radisson Blu and The Clarion Hotel. Prior to joining The Montenotte, Anne-Marie developed expertise in both beauty therapy and operational management. She now joins a team of seven therapists and two receptionists across six treatment rooms, overseeing the delivery of bespoke and personalised spa experiences.
GREEN ACCOLADE FOR ASPECT HOTEL PARK WEST
PREM Group has announced the 4 star Aspect Hotel Park West has been awarded Gold Accreditation with Green Tourism. The hotel offers a low carbon footprint of just 1.32kg of CO2-e per guest night, significantly lower than the 29.71kg of CO2-e international hotel benchmark. The accreditation was achieved though a range of initiatives including energy-efficient upgrades, water-saving devices and a comprehensive recycling program. “We’re delighted that our guests are supporting our efforts by re-using towels, opting out of housekeeping service and unplugging devices when they are leaving the room. Every guest room includes an energy saving guide which has hints and tips on how guests can help to reduce energy and conserve water,” said Andrea Wallace, General Manager.
IRISH WHISKEY ASSOCIATION PARTNERS WITH MAYNOOTH UNIVERSITY
The Irish Whiskey Association has announced a scholarship opportunity with Maynooth University on its Brewing and Distilling micro-credential. The Association will sponsor one place on the course, which aims to equip learners with the necessary scientific knowledge and instrumentation competencies to develop skills relevant to the alcoholic drinks industry. The micro-credential was created in response to the strong demand for an analytical course to support the growing Irish craft brewing and whiskey industries. The Irish Whiskey Association has also called on the incoming government to provide additional supports to the third-level institutions offering courses –both full- and part-time – in the brewing and distilling sector to ensure their positive continuation and a further strengthening of the industry at this pivotal time.
PAUL GALLAGHER TAKES THE HELM AT IHF
LOAD UP YOUR LARDER
Blasta Books has kicked off its 2025 series with ‘Larder’ by zero-waste wedding caterer and chef Orla McAndrew. The new book features 100 quick and easy recipes and 30 hero ingredients to keep your pantry, fridge and freezer filled with key staples.
The Irish Hotels Federation (IHF) has announced the appointment of Paul Gallagher as its new Chief Executive. Paul is a past President of the IHF, former Chair of the Irish Tourism Industry Confederation (ITIC) and spent 27 years as General Manager of Buswells Hotel, Dublin. Commenting on his appointment, he said: “While there are certainly significant challenges ahead for tourism and hospitality, I firmly believe we have a very bright future as a major engine for growth and economic prosperity, provided we remain at the heart of the government’s economic policy.”
THE PULLMAN SET FOR A MAKEOVER
The Pullman Restaurant at Glenlo Abbey Hotel & Estate has temporarily closed to allow for restoration works. A new culinary team, led by Head Chef Angelo Vagiotis, has also been appointed. Angelo previously held the role of Head Chef at Terre Restaurant in Castlemartyr. General Manager Rónán O’Halloran said: “The renovations are not just about structural upgrades; they embody a thoughtful reimagining of the dining experience. Every aspect has been designed with a singular objective – to provide an even more elevated experience. Over the coming months, a dedicated team of experts will work behind the scenes to implement the new Pullman journey.”
Paul Gallagher, Chief Executive, IHF
Angelo Vagiotis, Head Chef, The Pullman Restaurant
9% VAT FOR FOOD LED BUSINESSES
HENRY’S OPENS IN ARNOTTS
Henry’s, a new 35-seater café from Gourmet Food Parlour, has opened in Arnotts. The café’s ‘grab & go’ style is a business first for Gourmet Food Parlour and part of its strategy to diversify the restaurant and catering group’s dining offering. Henry’s is the fourth GFP dining concept to arrive in Arnotts and while this concept may be fast, the quality is in line with what customers expect from the restaurant group. The menu features soups and handmade sandwiches, along with a wide selection of acai bowls.
It has been reported that the incoming government intends to cut the VAT rate to 9% for food-based hospitality in the next budget. Adrian Cummins, Chief Executive of the Restaurants Association of Ireland and Independent candidate on the Industrial and Commercial panel for Seanad election, said the reduction was greatly welcome, adding his “thoughts are also with those business owners that were forced to make the heartbreaking decision to close due to rising, uncontrollable costs in recent times”. Irish Hotels Federation (IHF) President Michael Magner also welcomed the decision. "It would greatly assist the many vulnerable food-led businesses that have faced an uncertain future and escalating cost challenges in recent years. This would be an important step toward putting these businesses on a more stable footing.”
APPOINTMENT
Dromoland Castle has appointed Mark McSorley as its new Resort General Manager for both Dromoland Castle and The Inn at Dromoland. He steps into the role held by Mark Nolan after a 35-year career at the helm of the Co Clare estate. Previously, Mark McSorley held the GM role at Quinta do Lago Resort. “Returning to Ireland has always been at the back of my mind and more a future thought, however when the opportunity came to join Dromoland, it was the one property that could bring me home. Dromoland embodies the spirit of Ireland and I am thrilled and excited to be back in the county where my journey with hospitality began,” he said.
With 177 rooms, Radisson RED Galway is one of the region’s largest hotels, bringing approximately 150 new jobs to the area
A new chapter for RADISSON
Radisson RED Galway has opened its doors in Crown Square
Radisson RED Galway, the first property of the upscale brand in Ireland, has opened. The hotel is located in the city’s newest neighbourhood, Crown Square, and features two dining options, check-in and checkout kiosks and an outdoor terrace. At eight storeys tall, the hotel’s rooftop restaurant – Lena’s – offers customers panoramic views of Galway Bay and the city. The Claddagh Bar & Grill on the ground floor focuses on Irish ingredients and provides guests with a relaxed, stylish dining experience.
With 177 rooms, Radisson RED Galway is one of the region’s largest hotels, bringing approximately 150 new jobs to the area. The hotel also includes nine meeting rooms, including the Tribe Suite which can cater for up to 220 guests in a theatre-style setting. Bedrooms combine cutting-edge technology with unique touches that speak to Galway’s cultural heritage.
The focus is very much on the guest experience, along with learning and development
Management programme is designed to nurture frontline staff and emerging leaders to address the unique skill needs of each industry. After completing the training, employees will have an advanced understanding of their personal leadership style and an enhanced skillset to promote their own career advancement. Programme content includes:
» Developing leadership styles
» Developing resilience
» Understanding conflict management
» Understanding customer service standards and requirements
» Planning for change in the Workplace
GUEST Be Our
Skills to Advance encourages hospitality and retail industries to take advantage of flexible, highly subsidised upskilling
SOLAS
, the Further Education and Training Authority, and Enterprise Ireland have formed a Strategic Partnership to widen access to upskilling programmes for small, medium, and micro-enterprises all over Ireland. This partnership will help drive growth and competitiveness across Ireland by empowering tomorrow’s leaders today.
As part of the partnership, SOLAS and Enterprise Ireland (EI) have announced two new management development programmes for EI and Local Enterprise Office (LEO) clients. The primary focus for LEO client companies will be on Hospitality and Retail, provided locally by the Education and Training Boards (ETBs).
Delivered under SOLAS’ Skills to Advance upskilling initiative, the Hospitality and Retail Leadership and
These upskilling programmes are fully accredited and successful learners will achieve the internationally recognised Institute of Leadership and Management (ILM) Level 4 Certificate in Leadership and Management. After successful piloting in 2024, there will be a phased national rollout of the programmes from the beginning of 2025.
SKILLS TO ADVANCE
Skills to Advance is a national upskilling and reskilling initiative, created and funded by SOLAS, that assists employers to develop new skills in their teams, improve processes and cost savings, and increase their competitiveness through highly subsidised training. All Skills to Advance courses are delivered locally by the network of 16 ETBs around Ireland. Since 2019, over 89,000 training opportunities have been availed of under the initiative.
Skills to Advance courses can be facilitated in online, in-person and blended learning formats, with tutor support and online digital resources to enhance the learning experience. Programme delivery is designed to be flexible and is scheduled to fit around the operating needs of the business. A wide range of courses are available, such as healthcare, hospitality, sustainability skills, digital business skills and more.
Included in the Skills to Advance offering are FET microqualifications – bite-sized, accredited courses that offer targeted training in evolving skill areas. FET microqualifications are highly subsidised, flexibly delivered, and short in duration – amounting to around 50 hours of tutor and self-directed learning combined. All FET micro-qualifications are designed collaboratively by SOLAS, the 16 ETBs nationwide, and industry partners to ensure employees receive the most relevant upskilling. Courses are now available in emerging areas such as sustainability, digital business skills, market innovation and more, with further courses launching in 2025.
Contact your local ETB today about the Hospitality and Retail Leadership and Management programmes available in your area or find out more about Skills to Advance at www.skillstoadvance.ie
Two years in the making, Picado Mexican finally opens its second Dublin location
Picado Mexican has opened a new premises on Dublin’s Cork Street. The new space includes a bigger teaching kitchen to host cooking classes and supper clubs, a retail area showcasing Mexican goods and a commercial test kitchen for the new Picado Fresh product line. It also includes a traditional Mexican Molino for hand-making fresh masa. During Covid, Founder Lily Ramirez-Foran returned to her roots, reviving the tradition of nixtamalising corn by hand to create fresh masa. The test kitchen in Cork Street will be central to this Molino project, as Picado looks to offer fresh masa, handmade masa items, meal kits and pastries. A take-out coffee bar specialising in only Mexican drinks will also open later this year and will be replicated in the Portobello store, which now focuses exclusively on retail.
Cork Street lands in PICADO MEXICAN
Opening the new location has been a long and often frustrating journey, says Lily. “We were due to open before Christmas but discovered there was an issue with the plumbing. That delayed everything but we got there eventually. From signing the lease to actually opening for business took two years; the amount of red tape was just crazy. That level of bureaucracy is the reason why Ireland is full of chains and why small independent businesses forced to compete with them don’t stand a chance. Imagine sitting on a lease for two years, paying rent and not being able to put as much as a nail on the wall.” In those two years costs across the board increased, rendering Lily’s budget for the second location insufficient. A fundraising campaign, launched before Christmas 2024, has gone some way towards facilitating the opening. Securing finance was also difficult, says Lily. “With so much talk about the challenges facing the hospitality industry such as VAT, food and energy costs etc, financial institutions now see food businesses as high risk. There is zero credit available from the traditional financial institutions.”
Picado celebrated 10 years in Portobello in 2024. A recession business, the grocery and cookery school opened with a credit card and
It’s been an incredibly challenging journey but we’re here now and excited to get going
much goodwill from friends and family. By year four, Lily and her team had outgrown the space. “At that stage, we had a long waiting list of people for the cookery school so things were going well. But trying to get commercial property in Dublin at the time was near impossible. Prices were sky high. We spent about four years looking for the right space and when we eventually found it, it took another two years to open.”
Lily and the team have great plans for the new Cork Street premises. “It’s been an
incredibly challenging journey but we’re here now and we’re just excited to get going. The new location will allow us to grow and bring some of the ideas I’ve been dreaming of for years to life.”
Rising Costs and
Evolving Strategies
Ireland’s
hospitality sector is at a crossroads. Excel Recruitment’s Managing Director, Shane McLave, discusses the outlook for 2025
WHAT CHALLENGES DOES IRELAND’S 2025 HOSPITALITY SECTOR FACE?
The sector is grappling with rising operational costs, including a minimum wage increase to €13.50 per hour, higher PRSI contributions, pension auto-enrolment and increased sick pay obligations. While the government has committed to reducing the VAT rate for food-based hospitality and entertainment, additional support measures are urgently needed to alleviate the growing burden of employment costs and financial pressures.
HOW ARE WAGES EVOLVING IN THE SECTOR?
Excel’s 2025 Hotel & Catering Salary Guide highlights wage gains for entry-level and supervisory roles, while management salaries remain stagnant. For instance, Kitchen Porters now earn around €28,000 annually and Chef de Partie make between €38,000 and €42,000. These increases aim to retain talent, but further strain already tight budgets. The industry’s capacity to offer competitive wages is crucial, but additional governmentimposed costs exacerbate financial pressures.
WHAT MEASURES ARE BUSINESSES TAKING TO ADAPT?
Businesses are implementing streamlined management, offering live-in positions, closing on select days, simplifying menus and adopting automation. Innovations like online check-ins, inroom service tablets and automated check-outs are becoming common, but risk diminishing the personal touch that defines Irish hospitality, ie people.
WHAT’S THE OUTLOOK FOR 2025?
The industry is at a critical juncture, with over 700 venues shutting down in 2024 alone. This crisis has forced businesses to rethink their models in a desperate bid for long-term survival. While recent government discussions on reducing VAT for key sectors are a welcome step, they fall far short of what is needed. Immediate and decisive action is essential to address pressing challenges such as auto-enrolment and rising operational costs before more businesses are lost.
HOW DOES EXCEL SUPPORT THE HOSPITALITY SECTOR?
Excel has long championed the need for government action on VAT rates and we’re delighted to see progress being made. We hope this reduction will bring much-needed relief and help revitalise the hospitality industry. However, the sector’s challenges demand more than hope – they require urgent action and strong government support. Our dedication to addressing these challenges for our clients was recognised by winning the Best in Practice: Catering, Events & Hospitality Agency at the 2024 Employment and Recruitment Federation Awards. This honour reflects the hard work of our team, the trust of our clients and the contributions of over 9,000 temporary staff deployed across Ireland’s hospitality sector. From chefs and event staff to baristas and F&B managers, this workforce has been pivotal in keeping the industry moving, often stepping in to meet last-minute staffing requests for major events. Looking ahead, we’ll continue to tackle the sector’s pressing issues and serve as a trusted partner to clients and candidates.
For staffing requirements or job opportunities, you can contact Shane at shane@excelrecruitment.com, call 01 871 7676 or visit www.excelrecruitment.com
The ex-Aimsir sommelier has created a new standard in nonalcoholic wine alternatives
A SIP TO
Savour
Sommelier and restaurant manager Majken Bech-Bailey has launched a range of non-alcoholic wine alternatives. Rather than simply removing alcohol from lower-quality wine, BÆK is made by building up premium, Irish ingredients, offering an alternative that matches the richness of wine. The collection currently includes two variants, with further additions to the range expected this year. ‘Mellow’ is a non-alcoholic alternative to white wine, drawing inspiration from a light oak Chardonnay with the sweetness of a Sauternes. ‘Intricate’ is Majken’s red wine alternative, a drink that sits between the depth of a Bordeaux and the fruity richness of a Cabernet Franc.
BÆK is, says Majken, a project that’s been 12 years in the making. Creating an alcoholfree offering full of flavour wasn’t the hard part; ensuring the product had longevity, without using preservatives, was a different story. “From the start, I was determined to only use natural ingredients so that meant no preservatives or sulphites. It took a while to understand the microbiology behind the process. For example, how do we pasteurise the product without destroying what I’ve created? If you pasteurise it for five minutes at one degree higher, you get a very different result. So it took some time to get to grips with that side of the process. Over the past
couple of years, I’ve gone from being a sommelier and restaurant manager to having this little lab where I’ve been perfecting an idea I had all those years ago,” says Majken.
That idea was all about creating a range of drinks with the same length and complexity as a glass of wine. Some non-alcoholic products might have the length, but they’ll lack that initial burst of fruity bouquet, or the other way around. “It was a challenge, but I persevered. I think BÆK is unlike anything else on the market. Like wine, its profile changes with food. I designed the range so that it offers the same dynamic, multi-dimensional experience that you’d get with alcohol.”
I designed the range so that it offers the same dynamic, multi-dimensional experience that you’d get with alcohol
The plan for 2025 is to meet with hotels and restaurants up and down the country about stocking the two products. Interest has been positive so far, says Majken. “Consumers increasingly want the option of a high quality, non-alcoholic product. They want great tasting drinks that make them feel part of the party. Hospitality businesses are very cognisant of that.” Another white and red variant are set to join the range later this year. “I’m not trying to create one product that fits everyone. Ultimately, I’d love to have a seven-course tasting menu with a product from BÆK to match each course. That’s what we’re working towards.”
For ALISTAIR ‘JD’ JEJE,
Ingredients
coconut milk is an essential addition that ties together bold spices and hearty ingredients
Coconut milk is one of my favourite ingredients to use in Afro-Caribbean cuisine because of its versatility and the richness it brings to dishes. Its creamy texture and subtle sweetness add depth to curries, stews, soups and even desserts, making it an essential part of many recipes. From the spicy warmth of my Creamy Coconut curry to the comforting flavour of Timea’s Coconut rice, this ingredient seamlessly ties together bold spices and hearty ingredients. Not only does it enhance the flavour profile, but it also represents the tropical essence and cultural heritage of Afro-Caribbean cooking. For me, coconut milk is more than an ingredient – it’s a symbol of warmth, flavour and tradition. The first time my wife, Timea, had coconut bake (outlined below), we were staying with my auntie in Tobago in her beautiful house up in the hills. We’d had an incredible meal the night before and that morning, coconut bake and salt fish were on the table for breakfast. ‘That coconut bake tastes good, doesn’t it?’ I asked Timea, then looked up and saw there were tears in her eyes! She said she’d never tasted anything as good as that combination of the coconut bake and salt fish before. This is my Auntie Angela’s recipe and take it from Timea, it’s amazing.
Ingredients
Auntie Angela’s Coconut Bake
• 550g plain flour, plus extra for dusting
• 1 x 7g sachet of fast action dried yeast
• 2 tbsp light brown sugar
• 1½ tsp baking powder
• 1½ tsp sea salt
• ½ tsp ground nutmeg
•
Method
• Put the flour, yeast, sugar, baking powder, salt and nutmeg in a large bowl and whisk to combine. Add the diced butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
• Preheat the oven to 200°C (180°C fan). Line a 25cm cake tin or cast iron pan with non-stick baking paper and grease the paper with some butter.
55g cold butter, diced
• 1 x 400ml tin of coconut milk
1 x 400ml tin of coconut milk
• Lightly dust a countertop with flour. Punch down the dough to knock the air out, then tip it out onto the countertop and knead briefly into a smooth ball. Transfer to the tin or pan and prick the top all over with the tines of a fork.
Slowly and gradually add the coconut milk, mixing and kneading it in by hand as you go to bring everything together into a soft, sticky dough (or you could do this in a stand mixer fitted with a dough hook).
• • in size.
Knead for about five minutes, until smooth, then cover the bowl with a clean, damp tea towel and leave it in a warm place to rise for about 1 hour, until doubled
• Bake in the preheated oven for 45–50 minutes, until nicely risen and golden brown. A skewer inserted into the centre should come out clean.
• Allow to cool on a wire rack, then cut into wedges to serve.
Kitchen in Waterford, a local kitchen that bridges the culinary gap between West Africa and the Caribbean
Alistair ‘JD’ Jeje runs Socafro
The Assistant GM/Wine Manager at Hawksmoor on enhancing the guest experience in 2025
Talking to...Sinéad McCarthy
WHEN DID YOU JOIN HAWKSMOOR?
I joined the team in March 2023 and the restaurant opened in May. Before opening, I spent about five weeks in the UK training for the role. After that, there was a pre-opening period where we trained in new staff and got the building ready
YOU STARTED AS WINE MANAGER BEFORE BEING PROMOTED TO ASSISTANT GENERAL MANAGER
I did. The Assistant GM role is a very busy one, but it’s been a great experience so far. Sommeliers are very much specialists and I think there isn’t as much room for specialist roles as there once was. Increasingly, people in hospitality are taking on a generalist role; we all have to be able to jump into any department and lend a hand. It’s so difficult to get skilled labour that we’re all becoming experts across the board. The specialist role doesn’t always fit that model.
WHEN DID YOU FIRST START TO SEE HOSPITALITY AS A POSSIBLE CAREER CHOICE?
Probably in 2018 when I started working at Chapter One as a waiter. That was a particularly formative part of my life and an amazing experience overall. Chapter One funded my WSET Level 3 Award in wines; that was my first real serious wine study. I stayed there for two years and left just as Covid hit with the intention of doing my diploma. Next, I began working with Wine Mason, a wine importer run by husband and wife team Barbara Boyle and Ben Mason. Barbara is a master of wine so I learned a lot from her. Working side-by-side with a master of wine for two years solidified my love for it. It was a steep learning curve, especially for my tasting skills. I started the WSET diploma while working at Wine Mason and then when the restaurants started to reopen after Covid, I got a bit of FOMO so began working at Volpe Nera in Blackrock where I finished my diploma. Barry Sun is the owner and head chef and he was really supportive. Then, I took up the role at Hawksmoor.
ARE THERE PLANS FOR FURTHER STUDY?
I’ve been thinking about undertaking the Master of Wine. Last year I went to Rioja and did a week-long bootcamp to get a sense of what it would be like and if I could do it while working full-time. I got the chance to talk to other potential candidates about funding and how they would manage their time. I came out of it really hyped up thinking yes, I’m going to do it but then I got promoted! My focus has been the restaurant since then. From talking to friends and family and colleagues in the industry, I think it’s a case of, there’s no rush. I gave a lot of myself to the diploma for two years so now, I’m trying to enjoy life a little bit more.
DO YOU HAVE A FAVOURITE WINE?
I’m asked this question a lot and my answer is really boring, but I love the wines of Burgundy, especially the early whites. I’m excited by wines coming out of Spain at the moment, such as red wines from Sierra de Grados and Garnachas that have so much finesse. We have an orange wine on our list by the glass called Phinca Hapa from Bodegas Bhilar in Rioja Alavesa. It’s a rich wine, dark amber in colour, with so much structure and personality. If I have dinner at Hawksmoor, I always order it if I’m having red meat.
HOW DO YOU CHOOSE YOUR WINE LIST?
Wine lists should be built for your customer base rather than for yourself. Sommeliers have their favourite wines but really, great wine lists are the ones created by people who really understand who’s coming into their restaurant and what they want. We run BYO Monday where we do five-year-old corkage; it’s a great
opportunity because guests are really generous with the wine team and they’ll often offer a taste of their wines, especially if they have back vintages or special wines. It gives us a chance to see what people choose to drink in their spare time. We’re a B Corp certified company so I’ll often pick wines that have some kind of sustainability certification. Since Covid, people are a lot more open to suggestion and to being guided on their choice of wine. Generally, customers want a wine without too much intervention. I make sure I taste every wine on our list to make sure it’s up to standard – we operate at such a high volume that we must be able to stand behind every wine that we serve. Even when we choose wines by the glass, I request a full bottle from a supplier so I can leave it open for a few days to see how it behaves.
HOW MUCH OF A ROLE DOES PRICE PLAY WHEN CHOOSING A WINE LIST?
A huge part. It’s so hard to find wines at a good price, especially under €40. I always try to have at least two to four wines under €40 by the bottle on the list, but it’s getting harder and harder. We’re a big city centre restaurant, our overheads are really high and so are our targets. Building the €100 plus list is much easier and it’s so much fun.
DOES IT WORRY THE TEAM TO SEE PROMINENT RESTAURANTS AROUND THE CITY CLOSING DOWN?
Yes, it does. We all work so hard and it’s such a tough business. You need to be making decent money to make it worthwhile and restaurants are being completely squeezed out. Hawksmoor has 13 restaurants in total, 11 in the UK and Ireland. The amount of support that we get from the UK is huge – running this restaurant wouldn’t be possible without it. Independent restaurateurs often don’t have that. I feel fortunate to work for a restaurant where we have that support, but I also empathise with other restaurants that aren’t as lucky.
WHAT’S THE BIGGEST LESSON YOU’VE LEARNED SO FAR?
I think it’s really been about building teams and prioritising people. One of the most impactful training sessions I did was mental health first aid with Kelly’s Cause, a UK charity. Creating a workplace that people want to be in is so important. There have been multiple times over the last 18 months where we’ve had to make the call to prioritise people over business, which pays off in the long term.
WHAT ARE YOUR AMBITIONS?
For the business, we want to retain as many staff as possible and invest. I think we’re going to have quite a big year in 2025. The focus is very much on the guest experience, along with learning and development. Getting as many people as possible through the WSET course would be great. Personally, a bit more of a work-life balance would be good!
The focus is very much on the guest experience, along with learning and development
Wishing the best of luck to this year’s nominees in the Virgin Media Business Gold Medal Awards!
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What I was proposing was so personal to me. I was putting myself and my food out there but thankfully for everyone, it has worked
Meeran Manzoor
With his newly acquired Michelin status, the Head Chef at Rare is just getting started
I’m a firm believer in hard work always pays off, that is what we live by
MEERAN MANZOOR takes food very personally. Dishes at Rare are inspired by his childhood, his family and Chennai, the city in India where he grew up. That’s why Rare’s recent inclusion in the Michelin Guide means so much to him and his team – it’s a celebration of his heritage and validation of his decision to take a leap of faith and change culinary direction. From à la carte to a tasting menu, Rare at the Blue Haven has undergone several iterations. A couple of years ago, Meeran opted for something altogether different – dishes centred around distinct South Indian flavours, prepared using French gastronomie techniques and made using Irish ingredients. It’s a method that has given Rare a point of difference and created something unique on the Irish hospitality scene. Throughout the process, Meeran had the support of Blue Haven owner Ciaran Fitzgerald. “When I said this is what I wanted to do, he completely supported me and I’m so grateful for that. It was a risk on both sides; obviously for him and for me, as what I was proposing was so personal to me. I was putting myself and my food out there but thankfully for everyone, it has worked,” says Meeran.
Business is good at Rare, no doubt boosted by the Michelin nod late last year. The Guide describes dishes at the restaurant that “make abundant use of chilli, coconut and sweeter elements such as tamarind and date – all underpinned by the abundant West Cork larder.” Local, seasonal produce is the mainstay of Rare. During Covid, Meeran spent time visiting and getting to know local suppliers, some of which have since been forced to close their doors. “So many excellent suppliers have closed, it’s a huge loss for the industry. Suppliers like Haven Shellfish have stopped selling their produce to restaurants and Ummera Smokehouse also
stopped trading last year. Local produce plays a big part in the story my food tells; it adds emotional value to my dishes, so the loss of those key suppliers is worrying for me.”
Meeran concedes that many restaurants are unable to utilise local ingredients to the extent he does. “I know how lucky we are. The quality of ingredients in West Cork is so high. But like all restaurants, we have been affected by rising costs. Butter has gone from €45 to €85/€90 a case and chocolate has tripled in price. When it comes to food prices though, I think our emphasis on local ingredients has helped us avoid the worst of it; our tasting menu means that wastage is minimal and we also know exactly how many guests we’ll have each evening.”
His favourite course on the menu is the chicken. “A guest said to me recently that it’s basically chicken and chips! And he was right. We’ve taken a simple chicken, turned it into three different things and added potatoes. Initially I was unsure about it, but now I love it. It’s a comforting, innovative dish but it’s also humble, which is what I want my food to be about.”
Staffing is a challenge, with retention of front of house staff especially tricky. “Our Sommelier Pierre and Juliet, our waitress, have been with us over a year now. They’re excellent, so we’re lucky to have them. We also brought over a couple of chefs from Chennai a while back. Right now
we’re set and I hope that continues.” Meeran left Chennai for London when he was 18. At school he was, he says, very “naughty”, with no interest in learning about physics or chemistry. Something more hands-on was always on the cards so coupled with a love of food, he opted for the culinary arts. He completed his bachelor’s degree before taking up his first role in the kitchen of London’s Metropolitan Hotel Park Lane. “I was lacking in confidence back then. I turned up for the interview at 7.30am, two hours before it was scheduled, I don’t know what I was thinking. I remember looking into the kitchen – it was so busy, all stainless steel and chefs everywhere. I got the job, but the first six months were difficult. We didn’t use herbs like parsley or coriander in India, so I made a lot of mistakes.” Despite the shaky start, the experience was a positive one, instilling in him the values he would one day bring into his own kitchen. “I was looked after and protected. The head chef, Nicola Ducceschi, is someone that definitely shaped me and helped make me the chef I am today. He never shouted or got angry, it was all about respect and fairness in the kitchen.” At The Dorchester where Meeran also worked, the head chef would shake hands with everyone before service and after, say thank you to all staff. “Those kitchens shaped my whole fundamentals. They’re what I wanted my own kitchen to be like. Even though it can be quite
I know how lucky we are. The quality of ingredients in West Cork is so high
intense at Rare – our kitchen is completely open – it’s calm. Once we make sure our mise en place is set and just right, there’s no room for error.
Guests are watching all the time.”
Stints in Belgium and the US followed. “I really enjoyed Belgium. There’s an emphasis on quality of life. The only reason I left was because of the language barrier.” Kinsale was next, a town he’s very much made his home, with his wife Revathy and baby son. He counts Aniar in Galway, Dede in West Cork and Goldie in Cork city as among his favourite Irish restaurants, so far. “They’re taking food to a different level.” At Rare, the ambition is to just keep doing what he’s doing.
“We’ve experimented with the dishes and now, we know what works and what doesn’t work. I’m a firm believer in hard work always pays off, that is what we live by. We’ll continue down this path and wherever it takes us, it takes us.”
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Since it first opened its doors back in 1965, CATEX has been a constant presence in an industry marked by change
Don’t miss CATEX 2025 – the event for Ireland’s foodservice and hospitality industry
For six decades, CATEX has been at the heart of Ireland’s foodservice and hospitality industry, serving as a cornerstone event for networking, business growth and showcasing new products and ideas. As the event marks its 60th anniversary in 2025, CATEX continues to play a vital role in supporting Irish businesses, connecting industry professionals and highlighting cutting-edge solutions to address the evolving challenges of the sector.
Taking place from 18th-20th February at the RDS, Simmonscourt, Dublin, CATEX 2025 is shaping up to be an unmissable event. With over 270 suppliers, live competitions and a packed daily schedule of events, it promises to be a must-attend experience for anyone involved in foodservice, catering or hospitality.
Since it first opened its doors back in 1965, CATEX has been a constant presence in an industry marked by change. Over the years, it has adapted to shifting consumer preferences, technological advancements and economic challenges, all while continuing to serve as a hub of shaping culinary innovation, collaboration and supporting business growth.
Pictured (l to r): Oliver Kenny, Chief Commercial Officer at Calor; Conrad Greene, IFSA Chair; Daithí de Róiste, Lord Mayor of Dublin; Sean Martin, Sales Director at Bunzl McLaughlin
We have exciting plans for 2025, as we mark the 60th year of this cornerstone event for the industry
“The event has long been recognised as the must-attend event for foodservice and hospitality,” notes Conrad Greene, Chair of the Irish Foodservice Suppliers Alliance (IFSA).
“With the support of our long-term sponsors, Bunzl McLaughlin and Calor, CATEX 2025 will deliver incredible value to both exhibitors and visitors alike. We have exciting plans for 2025, as we mark the 60th year of this cornerstone event for the industry and look ahead to highlight solutions and efficiencies relevant for the challenges and opportunities presenting themselves to the Foodservice and Hospitality sectors today.”
CELEBRATING 60 YEARS
The 60th anniversary of CATEX is a testament to its enduring importance. Over the years, the event has not only reflected industry trends but also driven them, providing a space for businesses to grow, network and learn.
This year’s celebrations will honour the event’s rich history while looking to the future. Visitors can expect a vibrant atmosphere with live demonstrations, expert panel discussions and the return of flagship competitions such as the Chef Ireland Culinary Competitions and the National Coffee Championships. These events spotlight the incredible talent and creativity within Ireland’s foodservice and hospitality sectors.
Meeting industry challenges head-on
The foodservice and hospitality industries face numerous challenges, from rising energy costs to a growing emphasis on sustainability and waste reduction. CATEX 2025 aims to address these issues head-on, offering practical solutions and insights for businesses looking to thrive in a competitive and ever-changing environment.
Visitors will have the opportunity to explore the latest energy-efficient technologies and waste management solutions, designed to help businesses reduce costs and operate more sustainably. Additionally, the event’s exhibitors will showcase innovative products and services that can enhance efficiency, productivity, and customer satisfaction.
Beyond its focus on innovation, CATEX is a vital hub for connection and collaboration. Over three action-packed days, industry professionals will have the chance to meet with suppliers, network with peers and gain valuable insights from leading experts.
One of the event’s standout features is the Chef Network Hub, sponsored by Avonmore, which provides a space for chefs to exchange ideas, discuss industry trends and explore topics such as sustainability and talent development.
COMPETITIONS THAT INSPIRE
Live competitions have always been a highlight of CATEX and the 2025 edition is no exception. From the Chef Ireland Culinary Competitions, hosted by the Panel of Chefs of Ireland and IFSA, to the National Coffee Championships organised by the Irish Chapter of the Specialty Coffee Association (SCA), these events celebrate excellence and inspire the next generation of talent.
The Chef Ireland Culinary Competitions, in particular, provide a platform for chefs of all levels – from seasoned professionals to culinary students – to showcase their skills and creativity. Meanwhile, the National Coffee Championships will see baristas competing for the title of National Barista Champion and National Latte Art Champion.
RECOGNISING INNOVATION
Sustainability and innovation take centre stage at the Irish Foodservice Suppliers Awards (IFSA’s), sponsored by Gas Networks Ireland. These awards recognise the industry’s most forward-thinking products and services, shining a spotlight on companies that are leading the way in sustainability and the circular economy. Award-winning products will be displayed throughout the event, giving visitors the chance to see firsthand how these innovations can benefit their businesses.
The success of CATEX over the years would not have been possible without the support of long-term sponsors, including Calor and Bunzl McLaughlin. These industry
We’re looking forward to connecting with industry leaders and sharing how our energy solutions can drive sustainability and success
leaders have played a pivotal role in shaping the event and ensuring its continued relevance.
“CATEX has always been a cornerstone for the foodservice and hospitality industry and we’re proud to continue our long-standing partnership as the event celebrates 60 years. This milestone show offers us the perfect opportunity to demonstrate our dedication to the industry and the customers we serve, while showcasing our innovative energy solutions. We’re looking forward to connecting with industry leaders and sharing how our energy solutions can drive sustainability and success,” says Oliver Kenny, Chief Commercial Officer of Calor.
Commenting ahead of the show, Mark Harney, Sales and Marketing Director at Bunzl McLaughlin adds: “We are excited to participate in CATEX 2025, the premier event for the hospitality industry in Ireland. It gives us a unique opportunity to not only meet our valued customers but build new relationships and launch new products and solutions in the industry. This year, we have several innovations that reinforce our commitment to sustainability in addition to digital solutions suitable for all customers. We believe a sustainable future is crucial for our industry and our innovative solutions reflect this mission. Having exhibited and sponsored this event for several years, we’ve witnessed firsthand the tremendous value of connecting with our valued partners and celebrating our shared commitment to the evolving needs of the industry.”
LOOKING AHEAD
As CATEX celebrates its 60th anniversary, it remains as relevant and vital as ever. The event provides a unique opportunity for businesses to explore new trends, connect with industry leaders and gain practical solutions to today’s challenges. Registration is now open, so don’t miss your chance to be part of this celebratory event.
Visit catexexhibition.com to register and plan your visit and keep up to date with what’s happening at the show by following @catexexhibition on social media
GEN Z COULD POTENTIALLY CHANGE JOBS
10 TIMES BETWEEN THE AGES OF
18 and 30
GEN Z SET TO ACCOUNT FOR APPROXIMATELY 27% OF THE WORKFORCE BY 2025
iGeneration The
With Gen Z to make up 27% of the workforce by 2025, it’s more important than ever to offer a work environment conducive to their needs
writes DONAGH DAVERN
Arecent report from America by study and career advisor Intelligent.com found that six in 10 employers have sacked some Generation Z workers that they hired straight from university a few months previously. Bosses found Gen Z employees to be difficult to work with and lacking in both initiative and motivation, with three quarters of the 1,000 companies surveyed stating that some, or all, of their recent graduate hires were in some way unsatisfactory. Other attributes ascribed to Gen Z workers included them being poor communicators, unorganised and unprofessional. There were also challenges around being late, the appropriateness of language they used in an office context and the wearing of unsuitable attire for a business environment.
Some of this, it is said, is due to graduates being unprepared for the world of work. The importance of student placements comes to the fore as these prepare students for the work environment, allowing them to be better prepared when they finally emerge into the workforce. Following on from the Covid pandemic and the resulting online teaching environment, students may have issues with social interaction and some US universities
are even offering courses in networking and the art of conversation.
Gen Z is the term used to describe those generally born between 1997 and 2012, although this age range is often debated. They are true digital natives and their other traits include the need for transparency, diversity, inclusion and ethics. They value flexibility, are socially responsible and have an entrepreneurial mindset. However, some common negative stereotypes of this generation include a lack of attention to detail due to their frequent use of technology, their propensity for job-hopping, their higher expectations from employers and their need for remote working conditions. Their addiction to technology makes face-to-face transactions difficult for them, especially as they have grown up immersed in social media and are reported to have a short attention span. In fact, their predecessors, Millennials, are said to have an attention span of four seconds greater than those of Gen Z. Those who started their careers during the pandemic are particularly vulnerable as they lack proper time in the office, often leaving them totally unprepared for face-to-face meetings and presentations. Laziness, a sense of entitlement and immaturity are other stereotypes you
in 10
EMPLOYERS HAVE SACKED SOME GEN Z WORKERS THAT THEY HIRED STRAIGHT FROM UNIVERSITY
at work
hear when talking about Gen Z in a workplace context.
Positivity and showing initiative are mentioned as some of the primary traits which today’s hirers are seeking – managers prefer to work with positive people and this goes a long way towards success in the workplace for new graduates. The negative stereotypes which follow Gen Z certainly don’t lend themselves to this generation being embraced by those in recruitment. This generation ranks salary as the most important factor in deciding on a new job, but they won’t take a high salary if they feel that the job is going to bore them. An emphasis on the company’s sustainability credentials and future efforts in this area is a very positive trait of an employer for this generation, while companies who promote their diversity in external marketing are also deemed attractive. The integration of digital technology to the workplace to make their jobs easier is also a very positive trait for Gen Z members
seeking employment. Potential employers will also need to demonstrate a clear career path for potential employees and this needs to be more rapid then ever before if they are to retain the interest of these members of Gen Z. Remember, this generation has grown up through the 2008 financial crisis and Covid layoffs, therefore some scepticism when career paths are discussed should be expected.
They are true digital natives and their other traits include the need for transparency, diversity, inclusion and ethics
The attractiveness and reputation of the sector in which employers operate is now more important than ever when it comes to seeking talent from the Gen Z cohort. Strong employer branding strategies need to be implemented to aid not only with the attraction of strong employees, but also for their retention – bearing in mind one of this generation’s stereotypes is “here today, gone tomorrow”. Post-pandemic, this generation has a much better appreciation and need for flexible work methods, whether that means work-fromhome or a hybrid type workplace. Even in the
The “here today, gone tomorrow” philosophy, along with the need for flexibility and work-life balance,
means that this generation will simply not stay in a toxic workplace and will just up and leave rather than putting up with a poor workplace culture
daily schedule, they seek flexibility and shy away from the traditional nine to five type workday structure.
Work-life balance, meaning and a sense of fulfilment are all important factors for Gen Z. The aforementioned “here today, gone tomorrow” philosophy, along with the need for flexibility and work-life balance, means that this generation will simply not stay in a toxic workplace and will up and leave rather than putting up with a poor culture.
With Gen Z said to account for approximately 27% of the workforce by 2025, it’s now more important than ever to understand and appreciate their traits and offer a work environment conducive to their needs. Attraction, retention, employee development and career pathing strategies need to be built or adapted with Gen Z characteristics in mind if employers are to draw on this generation’s skills in terms of information technology, innovation and diverse perspectives. Social and environmental issues and indeed what the business is actually doing about them needs to be to the fore, if they are to attract this generation into their company. For a generation who US tech company Staffbase says could potentially change jobs up to 10 times between the ages of 18 and 30, aligning with their values and needs is now more important than ever.
Dr Donagh Davern FIHI is a former Hotel General Manager and a Lecturer in Hospitality Management at Munster Technological University
My Most Memorable Meal
On a peaceful afternoon along the beautiful Kerry coast of Ireland, I sat at the edge of a cliff, looking out at the charming marina below. The cool breeze brushed against my skin while the calm sea sparkled under the warm sun, offering a stunning view of boats gently swaying in the water, surrounded by rugged cliffs that met the endless sky.
I had heard great things about the local seafood at The Point Restaurant in Cahersiveen, so I felt drawn to a nearby restaurant, not just by the enticing menu but also by the idea of a memorable meal by the sea. My meal was simple but outstanding. I began with crispy calamari, perfectly fried to a golden brown and served with a zesty aioli that made each bite pop. The calamari was light and fresh, with just the right amount of crunch. Next, I enjoyed a steaming bowl of seafood chowder, a comforting dish filled with wonderful hints of the ocean. The chowder was rich and creamy, filled with tender pieces of fish and shellfish, all coming together in a thick broth that was both filling and elegant. As I savoured each dish, I realised that it wasn’t just the food that made the meal special – it was the whole experience.
Eating on the cliff’s edge, with the marina below and the vast sea stretching out before me, made everything taste even better. The setting was a perfect blend of delicious food and a beautiful view. It struck me that fine dining isn’t just about the food itself, but also about creating an atmosphere where people can truly enjoy their meal.
As I savoured each dish, I realised that it wasn’t just the food that made the meal special –it was the whole experience
This meal changed how I think about serving food in my own work. It reminded me of the importance of creating an experience for my customers. Now, when I design a menu or plan a dining space, I focus on bringing all those elements together – tasty food, a cosy atmosphere and a connection to the surroundings.
I want to give my customers that same feeling I had on the Kerry coast, where every bite felt like part of something bigger and unforgettable. Ultimately, my goal is to create moments that linger long after the last bite, tying together good food, friendly service and the beauty of the surroundings to leave a lasting impression.
Pablo
Bernardo is Head Chef at Barberstown Castle
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.
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