CHRIS FULLAM is keeping it local at The Sea Rooms
4-STAR status and Great Place To Work certification for Kilkenny’s HOBAN HOTEL
The Imperial’s
The of BASTIEN PEYRAUD and ALI HONOUR on protecting a legacy and living up to awards glory
Proud Sponsor of Ireland's Afternoon Tea Hotel Award
“She was thrifty, a wartime cook and would utilise every part of the vegetable. If there was surplus, it would be pickled or fermented. I think a lot of people that champion food waste or hero sustainability will always say that we must look to the past to find the answers. Years ago there was no food waste, everything was utilised”
Ali Honour, Executive Head Chef, The Imperial Hotel MY
Dervilla O’Flynn, Head Chef at Ballymaloe House, can’t pick just one best meal so she’s gone for five
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 2023. 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.
At this year’s Gold Medal Awards, Cork's Imperial Hotel won the much-coveted overall award. For this issue, we caught up with Imperial GM Bastien Peyraud and Executive Head Chef Ali Honour to talk about some of the changes that have taken place at Cork’s ‘Grande Dame’ over the past couple of years. On page 25, Ali chats about her career, her new role at the Imperial and how support from Bastien and the owners of the hotel has made it easier to implement transformational change across the hotel’s food service offering. Change isn’t easy and it’s taken a while for some of her ideas around food waste and sustainability to take root. But take root they have and almost a year since she took on the role, an ethos of sustainability has taken hold. For Bastien, the Imperial's success at the Awards is down to its staff. As GM, Bastien says his role is to protect the soul of the hotel, with the hope that “the next generation of staff will ensure The Imperial is still the Grande Dame of Cork, famous and award-winning for its hospitality.”
Elsewhere in this issue Chris Fullam, Head Chef at The Sea Rooms in Kelly’s Resort, talks about seeking inspiration for his new menus overseas. A stage at Ekstedt at the Yard in London gave Chris an opportunity to brush up on his cooking with fire skills so he could make the most of the barbeque kitchen at The Sea Rooms. Most vegetables and some fish dishes are cooked over the coals across both the lunch and 7-course tasting dinner menus. The goal, says Chris, is to have a busy restaurant filled with happy customers. “A dish might be considered perfect, but I'll always aim to elevate it further. I’ve inherited an outstanding space; it’s up to me to produce food that’s on the same level.” For more on Chris’ plans at The Sea Rooms, turn to page 16.
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.
Editor: Denise Maguire
Email: denise.maguire@ ashvillemediagroup.com
www.hotelandcateringreview.ie
Schweppes is bringing a pop of flavour to this spring with Schweppes
Pink Soda and Slimline
Elderflower
Tonic Water
Pink Soda is a new mixer from Schweppes. Subtle, citrussy and aromatic, the Pink Soda pairs perfectly with gin, vodka or rosé wine along with your favourite garnish and best yet, enjoy your pink drink guilt-free as Schweppes Pink Soda is 20 calories per 100ml. Schweppes Elderflower Slimline Tonic Water is the perfect pairing with vodka or gin, adding floral freshness to your drink this Easter with no added sugar and only 2 calories per 100ml. Prepare to sparkle with excitement with the delicious taste sensation of the refreshing drinks that Schweppes is known for.
At the Class Bartenders Brand Awards, Schweppes picked up a number of medals. The Bartenders’ Brand Awards are a unique blind tasting, design and value-tested competition for spirits, wines, beers and drinks products for the UK bar industry. Now in their sixth year, the event aims to provide independent and honest reviews for drinks brands targeting the UK bar trade. Last year, Schweppes Slimline Elderflower received two Gold Medals for taste and design! In addition, Schweppes Pink Soda and Slimline Elderflower were recently awarded additional silver and bronze medals for taste and design 2023.
This spring, Schweppes will run a high reach media campaign to drive
awareness and encourage trial of Schweppes Pink Soda and Slimline Elderflower Tonic Water from March through to Easter spanning across OOH and social. The Schweppes OOH plan will drive sales in grocery and support the on trade, while the Schweppes social plan will run across Facebook, Instagram and Snapchat, including Snapchat filters. The Schweppes flavours will be supported all spring long through a newly developed ‘suggested serve’ booklet, providing venues inspiration to create serves linked to all Schweppes varieties. The Schweppes sales team will also work in partnership with outlets to activate the brand on menus, highlighting mixability opportunities and suggested serves.
Schweppes Pink Soda and Elderflower Slimline Tonic Water provide an opportunity to further grow Schweppes within the on-trade, driving brand relevance with the return of the spring social occasion in pubs, bars and restaurants. Consumers continue to look for flavoured mixer options which deliver on taste, fizz, low calorie and low sugar content, all offered within the Schweppes flavour mixer options and wider Schweppes portfolio.
Find delicious cocktail recipes, product information and more on the newly launched Schweppes website schweppes.coca-cola.ie
• 35.5ml gin
• 200ml Schweppes Pink Soda
• Garnish with slice of grapefruit
QUENCH YOUR THIRST WITH A SCHWEPPES PINK SPRITZ MIX THINGS UP WITH AN ELDERFLOWER FIZZ
• 35.5ml vodka
• 200ml Schweppes Slimline Elderflower Tonic Water
• Garnish with 3 slices of cucumber Schweppes Slimline Elderflower Tonic Water is a no-sugar, low calorie version of the classic tonic, with a hint of Elderflower. Delicious paired with vodka or gin.
Chez Max and Chez Max Café became Ireland’s first restaurant to be awarded the ‘World’s French Restaurant’ label at the French Ambassador to Ireland’s Residence as part of French Food Days. Inaugurated in 2021, the award by the AFMR (Association Française des Maîtres Restaurateurs) recognises the contribution of Frenchspeaking and Francophile restaurants that promote French gastronomy around the world. Chez Max is just the seventh restaurant in the world to be labelled a ‘World’s French Restaurant’ and this is the first time an Irish restaurant has received the accolade. “It’s great recognition of all the hard work we’ve put in over the past 17 years at Chez Max to guarantee quality customer service, dishes and choice of produce,” said owner, Max De Laloubie. “I arrived in Dublin 23 years ago as a pot washer, five years later I opened Chez Max on Palace Street and today, receiving this award is a real honour. People talk about the American Dream, but I’m living the Irish Dream!” The evening reception capped off French Food Days, an annual B2B trade event organised by Business France which saw 15 French producers showcase their products in Dublin’s Smock Alley Theatre and later network with industry professionals at a reception organised at the French Ambassador to Ireland's Residence.
Following a €7 million redevelopment, Mount Congreve Gardens in Co Waterford reopened to the public recently. It is the first time that part of the historic Mount Congreve House will officially open to visitors. As the largest investment in a visitor attraction in Waterford, it’s hoped that over 86,000 people will visit in 2023, rising to over 130,000 visitors annually by 2032. Mount Congreve has been lauded as a ‘great garden of the world’, with 70 acres of woodland gardens and four acres of walled gardens within a 140-acre estate. The redevelopment includes a new orientation and wayfinding system with creative interpretation and play features that tell the story of Mount Congreve and its botanic collection. Enhancements have been made to the garden infrastructure which includes new pathways and a woodland playground for families. To complement the 18th Century mansion house, a new purpose-built visitor centre has also been created in the existing courtyard and former stables in the Eastern wing of the house.
Your monthly round-up...
The Rose Hotel has received an award from AsIAm, Ireland's national autism charity, for the contribution it has made so far on its journey towards becoming an autism friendly hotel. Over 40 staff members at the hotel including front line staff, managers and supervisors have completed a 40-minute online training course, a Social Story has been developed to help guests prepare for a visit to the hotel while a relaxation sensory box is also available to guests. A dedicated autism friendly dining time is also available to guests every week.
The Europa Hotel in Belfast has undergone an extensive renovation programme, which involved upgrading its guest bedrooms at a total cost of close to €11.4 million. Each room now features automated window blinds, individually controlled air conditioning and luxurious new bathrooms. Classic rooms have been fitted with new king cloud beds, while the superior rooms now boast super king cloud beds. GM
Andy McNeill said: “The beautiful fabrics used pay homage to the Europa’s location in Belfast’s Linen Quarter and the textures and earthy tones help create a restful sleeping space. The Europa has been reborn and we are thrilled with the results.”
Alexandre Petit has been appointed Group Executive Chef of Trigon Hotels. The position is a new role for the Cork-based group which operates The Metropole Hotel and the Cork International Hotel. Originally from France, Alexandre has lived in Ireland for 20 years and has extensive experience running busy kitchens at four and five star hotels and fine dining restaurants. Alexandre lives in West Cork with his wife and their three children. He said, “Food and cooking are my passions, I love everything about food whether it’s sourcing new ingredients or trying new trends. For me, it’s really important to use the very best of locally sourced ingredients. It’s all about consistency, supporting small producers and respecting the product. The possibilities are endless when you have the best, freshest and seasonal ingredients. It’s fantastic to work with such a strong team at Trigon Hotels and I’m excited about what we can achieve together.”
The West Waterford Festival of Food has launched its 2023 programme. More than 70 events are set to take place in and around Dungarvan from 14th to 16th April. Highlights among the diverse range of events include gala dinners, tapas trails, workshops, a food stage, pop-up experiences in unusual locations, a full children’s programme, foraging trails, bus tours, cooking demos, top chefs, high-end and casual dining experiences, plus one of Ireland’s largest outdoor markets. New event highlights this year include a Gala dinner in Lismore Castle, which will honour Paul and Maire Flynn and be cooked by chefs who are all ‘past pupils’ of the Tannery. Two high profile ‘Guest Chef’ events will also take place at The Tannery over the weekend as TV Chef Mark Moriarty and Aisling Moore of Michelin Bib Gourmand awarded ‘Goldie’ each take turns at the pass. www.westwaterfordfestivaloffood.com
To mark International Women’s Day, Conrad Dublin held a networking event which included a panel discussion entitled, ‘Embracing Equity - Women in Hospitality & Leadership’. Attendees heard from women in the hospitality, philanthropy and food and beverage sectors including Anna Haugh, Owner and Chef of Myrtle Restaurant and Executive Chef of Anna Haugh at Conrad Dublin, Viki Baird, Managing Director at Stillgarden Distillery, Annette Sweeney, Senior Lecturer of Culinary Arts at TU Dublin and Head of Employment at Down Syndrome Ireland, Aoife Gaffney. Speaking at the event, Anna Haugh said: “In our business, it’s more important that we open up to diversity and give women different opportunities, women of all walks of life. I think it’s very important that we hire people and give them a chance to rise and it's important that we take chances and gamble on people too.”
Aramark’s Executive Chef David Joyce was announced the winner of Aramark Ireland’s Chef of the Year 2023 at Catex, which took place recently at the RDS. The annual competition saw eight Aramark chefs challenged to prepare, cook and present two portions of a main course dish using Irish beef fillet as the key ingredient along with two portions of a dessert, incorporating a hot souffle as the key ingredient, all within 90 minutes. David Joyce came out on top with his main dish that consisted of beef fillet, with mushroom tart, Lindi pepper, mushroom puree, Cep Dantel and a sauce sauternes. For dessert, he prepared a strawberry souffle and consommé, accompanied by sheep yogurt ice cream. Second place went to Adam Foster, Chef at Avoca Malahide, who presented a seared fillet of Irish beef with garlic and thyme fondant potato, shallot puree, roasted carrot puree and a red wine reduction. This was followed by a dessert of hot raspberry souffle with mascarpone and vanilla bean cream. Both David and Adam were rewarded for demonstrating an outstanding understanding of texture, flavour, layers and colour to deliver culinary excellence and will travel to Chile to represent Aramark Ireland at the Aramark International Chefs Cup in April.
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
A new cookbook celebrating the relationship between food and home in aid of Peter McVerry Trust has just been launched. ‘The Gathered Table: A Taste of Home’ features a collection of 55 recipes from across Ireland’s food world, with contributions from bakers and butchers, farmers and food champions, producers, shopkeepers and chefs. Each contributor has supplied their favourite recipe to cook at home, the one that takes them back to happy times and celebrates the relationship between nurturing food and the community of home, wherever your home may be. ‘The Gathered Table: A Taste of Home’ was originated and compiled by Gather & Gather Ireland and edited by Kristin Jensen from Irish publishing house Nine Bean Rows. It’s priced at €30 with all proceeds going to Peter McVerry Trust.
The Morrison Room at Carton House, A Fairmont Managed Hotel, is just one of four Irish restaurants added to the UK and Ireland edition of The Michelin Guide. The monthly additions are described as “the Michelin inspectors’ favourite new restaurants”. Of The Morrison Room, The Michelin Guide says: “We all need a little glamour in our lives and this restaurant within the vast, luxurious Carton House resort provides it in spades. The room is gloriously showy and boldly ornate; this is certainly dressing up time. The menu is an eclectic mix of French classicism, Asian influences and of course, prime Irish ingredients – be sure to try the delicious Irish cheeses with honey from the Estate.”
Twenty-five members of staff at Faithlegg were honoured recently for their longstanding service at the property. Group CEO David Kelly made a presentation to each person as a token of the group's appreciation for their long and distinguished service. The night kicked off with a red carpet arrival at Faithlegg for the recipients and a drinks reception where a toast was made to their service and achievement, followed by a celebratory dinner. Faithlegg was also recently certified as a Great Place to Work 2023.
‘An Alphabet of Aniar: Notes for a New Irish Cuisine’ by JP McMahon has been released. The book is a reflective companion piece to 'The Irish Cook Book' and takes a look at some of JP’s philosophy and findings from the last 12 years at Aniar through the framework of the alphabet. “This book highlights the adventures of Irish food in the restaurant as well as demonstrating the ways in which it has showcased wild and foraged food, old techniques of preservation and connected the restaurant to the history of food on the island of Island. Aniar has developed a base for future investigations of New Irish Cuisine for another generation of chefs, producers and restaurateurs. This book offers insights, stories and recipes that demonstrate the depth of Irish food culture in the 21st century.”
The new book spans the entire alphabet, from the benefits and versatility of Alexanders, also known as horse parsley, that have grown along Ireland’s hedgerows for thousands of years, right through to Zero Waste, a concept that JP describes as a process by which he and his team seek to connect his restaurants to the outside ecology of Ireland’s landscapes and seas.
Pictured at the IHF annual conference at the Great Southern Killarney were Gary Dennis, Martin Shanahan, Denyse Campbell, Irish Hotels Federation (IHF) President and Tim Fenn, IHF CEO, where the former CEO of IDA Ireland was announced as the 2023 recipient of the IHF President’s Award in honour of his outstanding contribution to tourism and Ireland. Announcing the award, Denyse Campbell said: “Every day hotels welcome guests and businesses that are present as a direct or indirect result of Martin’s enormous contribution to foreign direct investment and the broader Irish economy and society. For this, the hotel sector and the wider tourism industry thank Martin for his tireless work.” Previous recipients of the award include Martin Naughton and former President of Ireland Mary McAleese.
‘Blas Na Gaillimhe - A Taste of Galway’ is a new food network celebrating the unique hospitality that Galway offers throughout the year. Led by a group of city restaurants and publicans, the hub will be an online space showcasing the best of what Galway has on offer to eat, drink and stay.
Founding member JP McMahon said: “We are looking for food service businesses of all sizes to get involved. The content created, the website listings and the information provided will leave a legacy that provides yearround information for visitors to the Galway food and drink scene.” Blas Na Gaillimhe also plans on holding a month-long event in May called 'Blas Na Bealtaine - A Taste of May'. To get involved, go to www.atasteofgalway.com
Launched in 2021 by brewer Kevin Byrne and daughter Rachel, Zingibeer is Ireland’s first hard ginger beer. Zingibeer is described as fermented ginger with a twist of lemon zest and a hint of botanicals, as opposed to a beer flavoured with ginger. Zingi Irish Mule is one of three cocktails created by the brand for its cocktail bar promotion, running in April in the 90 pubs across Ireland where Zingi is available on draft and by the bottle.
Zingi Irish Mule
• 50ml Irish Whiskey
• 10ml lime juice
• 1 dash Angostura Bitters
• Zingibeer
Garnish: lime wedge
Method
Add the Irish whiskey, lime juice and a dash of bitters to a highball glass. Add ice and top with Zingibeer. Enjoy.
According to the newlycrowned Irish Barista Champion, young consumers are driving a major change in Ireland’s coffee-drinking habits. Wojciech Tysler says cold-brew coffees are soaring in popularity as the younger generation steers clear of traditional, hot roasts. The market is now shifting towards exotic, flavoured espressos served chilled in cold cups. “Customers are more discerning these days and are looking for more adventurous flavours – bright and fruity flavours
in particular,” said Tysler, a barista trainer at the Dublin HQ of Bewley’s. Wojciech will represent Ireland at the World Barista Championships in June. “The traditional dark roasts are good for bringing out the coffee taste through the milk – but the lighter roasts are better for zestier flavours. Younger consumers aren’t keen on darker roasts, they are more inclined to experiment and aren’t as obsessed as their parents about having coffee served hot."
This government funded initiative provides a free and extensive suite of signage and training materials to help workforces make accurate recycling decisions. This will assist Irish businesses to achieve greater Circular Economy performance through increased recycling and composting rates.
A waste characterisation study by the Environmental Protection Agency (EPA) found that almost 70% of materials being placed in the general commercial waste bins is waste that should be placed in the recycling or food waste bins. Targeted materials (those suitable for recycling) accounted for only 60% of the materials in the mixed dry recycling bins, with food waste among the contaminants. The study found that by improving waste segregation practices, businesses could divert significant amounts
of waste from the general waste stream annually.
Speaking on behalf of the Regional Waste Management Planning Offices, Kevin Swift, Connacht Ulster Region Waste Office said: “This initiative will empower small and medium size businesses, particularly those in the retail, hospitality, manufacturing and corporate sectors to further improve how their waste is managed. With clear language and visuals, the materials will make it easy for staff to quickly understand what waste goes in what bin. This should help significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.”
The toolkit is free to download or order from www.mywaste.ie/business/
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Adare Manor Midleton Very Rare Single Cask No. 4, the latest release from Adare Manor and Midleton Distillery, has been matured in Virgin American oak casks, a process that produces aromas of oak infused perfume, orange zest and earthy woodland spices. Bottled in 2022, this fourth release is 100% pure Irish pot still and bottled at cask strength at 58.7% vol.
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Mr. L’s Cocktails has extended its premium cocktail range to include a new ready to drink Espresso Martini. A velvety mix of triple distilled vodka, 100% Arabica cold brew coffee, coffee liqueur and sea salt, the new cocktail joins the existing range which includes Pina Colada, 1930’s Cosmo, Whiskey Sour and P*rnstar Martini. www.mrlcocktails.com
The 13th edition of the Writers’ Tears Cask Strength whiskey from Walsh Whiskey has been released. This super-premium, cask strength whiskey is a unique marriage of triple-distilled, aged single pot still and single malt whiskey, natural non-chill filtered and aged in American oak bourbon barrels. The 2023 release is limited to 8,700 bottles and is for sale across selected markets worldwide.
www.walshwhiskey.com
To mark the 150th anniversary of the HEINEKEN brand and the 50th anniversary of the VFI, HEINEKEN Ireland is launching an incentive scheme for VFI members worth €100,000. All members who place the majority of their orders through HEINEKEN’s online platform SmartPub will be in with a chance to win rewards in April, May and June.
www.vfipubs.ie
Earlier this year, staff at The Hoban Hotel Kilkenny had double the reason to celebrate when the property was awarded Fáilte Ireland 4-star status along with Great Place To Work certification. Since purchasing the hotel in 2018, PREM Group has invested over €2.2 million to completely refurbish the hotel. In 2019, the lobby, bar and restaurant were redesigned by architect Hugh Wallace with an investment of over €1 million. A further investment of €1.2 million saw the renovation of all guest rooms, bathrooms, meeting rooms and corridors.
Kilkenny’s Hoban Hotel has achieved 4-star status and Great Place To Work certification
Hugh Fitzpatrick took up the GM role at the Hoban in May 2022. Before that, he was General Manager at the Lyrath Estate for 16 years. Commenting on the hotel’s newly acquired 4-star status, he said: “We’re thrilled to be commended as a 4-star hotel, an achievement that’s largely due to our superb team of staff. They worked tirelessly throughout the pandemic and this accreditation is testament to their efforts in welcoming every guest with a smile and ensuring everyone enjoys their stay.” Refurbishment works have completely transformed the hotel, says Hugh. “The guest rooms now include Nespresso machines, new TVs, headboards, bedside lockers, wallpaper, curtains, marble top tables, chairs and new lighting. The bathrooms have also been renovated and fitted with walk-in rainfall showers and steam free mirrors. The aim of the works was to improve our offering to guests and to deliver the very best service possible. I think we have achieved that.”
Certification as a Great Place To Work reflects the efforts made by The Hoban team to create an environment where
everyone feels respected, treated fairly and rewarded for their efforts, says Hugh. “To achieve the Great Place To Work certification, staff must participate in an anonymous survey. The results from that survey were excellent, it was heartwarming to read some of the responses from staff. To get that kind of feedback and be reassured that you’re doing something right was great. We’re currently in our first year of a 3-year programme with Fáilte Ireland’s Employer Excellence Programme, which is definitely helping us focus on greater employee engagement, providing a rewarding career choice for our team.”
“To get that kind of feedback and be reassured that you’re doing something right was great”
The Sea Rooms is the latest food offering at Kelly’s Resort Hotel, a new 60-seater garden restaurant headed up by Head Chef Chris Fullam. The concept behind the restaurant is to create an exceptional indoor/outdoor dining experience all year round, says owner Bill Kelly. “The Sea Rooms is very much focused on views of the Irish sea and our exquisite gardens, while showcasing produce from our own Kelly’s Kitchen Gardens. The name is in tribute to the hotel’s original restaurant ‘The Tea Rooms’, opened by my greatgrandfather William J Kelly in 1895.”
“We have a barbeque and a wood fired grill at The Sea Rooms, so working at Ekstedt was all about learning to cook with fire”
Head Chef Chris Fullam is keeping it local in The Sea Rooms at Kelly’s Resort
Making the most of its seaside location, The Sea Rooms is a modern, two-storey building with a glass structure. At garden level, guests can enjoy beautiful views of the sea, while the lower section opens out onto an outdoor terrace. Smokin’ Soul, a company specialising in barbeques and smokers, designed and built a custom barbecue kitchen for the restaurant, which can be moved outside during the summer months.
Before joining the team at The Sea Rooms, Chris completed two stages, one in France and the other at Ekstedt at the Yard in London. “The idea was to get some inspiration for the new menus at The Sea Rooms. Both were excellent, but Ekstedt in particular was really beneficial. We have a barbeque and a wood fired grill at The Sea Rooms so working at Ekstedt was all about learning to cook with fire,” said Chris. Ekstedt is Michelin starred chef Niklas Ekstedt’s first restaurant outside of Stockholm, showcasing his signature style of wood fired ‘old Nordic’ cooking. “Working with fire is a difficult process. It’s not like you can drop the heat or turn something off for a while. It’s so important to get your timings right. It takes 45 minutes to an hour for the fire to get hot and another 15 minutes or so to get white hot. It’s all about timing.”
Dishes on the lunch menu at The Sea Rooms are based around the barbeque and smoker. On the 7-course tasting dinner menu, several ingredients are also cooked over the coals. “We cook a lot of vegetables and fish over the fire. Before cooking, we
skewer the fish so it’s elevated above the coals. That way, you’re getting the charred and smoky flavour without the carbon taste.” Kelly’s Kitchen Garden aims to supply the hotel with naturally grown fresh fruit, herbs and vegetables all year round. “To be able to go across to the garden, select whatever’s in season and bring it back to the kitchen, is amazing.” Chris is fine-tuning a new menu which will launch at the start of April. His ambition at The Sea Rooms is to create beautifully executed, balanced dishes that showcase the best of Irish produce. “Ultimately, the goal is to have a busy restaurant filled with happy customers. I’m always in competition with myself. A dish might be considered perfect, but I’ll always aim to elevate it further. I’ve inherited an outstanding space; it’s up to me to produce food that’s on the same level.”
“To be able to go across to the garden, select whatever’s in season and bring it back to the kitchen, is amazing”
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.
Find out more at failteireland.ie
Luxury mattress and bed manufacturer, Irish Contract Beds (ICB), is forecasting a bumper year for production following the Irish company’s expansion of its production facility which will see it increase its manufacturing capacity substantially in 2023.
Established in 2007, Irish Contract Beds has more than 15 years’ experience in the manufacturing of beds and mattresses and has been supplying large and independently owned hotels, B&B’s and student accommodation throughout Ireland and the UK for over 10 years. The company’s decision to expand production follows a successful year in 2022, which saw the business secure over 50 new contracts with some of Ireland’s top hospitality and student destinations.
Speaking about the decision to invest, Head of Sales at Irish Contract Beds, Áine McCann said: “Following the pandemic and the renewed popularity of the staycation, we experienced a large increase in demand for mattresses and beds from hotels who were looking to ‘up their game’ and elevate their offering in order to stand out in the competitive Irish hotel and accommodation landscape.
“2022 saw steady growth for our business as we acquired new clients in the hospitality sector from locations across the country and it seemed prudent to
expand our production capabilities to meet an increased demand in the market for quality, high-end products.”
ICB is a sister company of leading online bed and mattress retailer, DFI Beds, sharing a manufacturing facility with the brand, which gives ICB the unique advantage of being able to offer the same quality, quick turnaround and competitive pricing that DFI Beds is known for. It also gives Irish Contract Beds the unique capability of being able to cater to orders of any size (from one mattress / divan bed to thousands of mattresses / divan beds) and the benefit of a large manufacturing team with many years of experience in mattress and bed manufacturing under their belt.
“With the quality of mattresses improving dramatically across the board, there’s a pressure on hotels to ensure that they are offering their guests a night of sleep that is unlike the sleep they get at home. We work with our customers to provide them with the perfect mattress for their hotel and clientele to ensure they give guests the best night’s sleep of their lives!”
With Irish Contract Beds, you can be confident that you’ll be delivering an exceptional sleep experience to your guests.
To find out more, please visit www.irishcontractsbeds.ie, email aine@irishcontractbeds.ie or call today us on +44 (0) 28 8644 3696.
With a new facility to drive production capacity, Irish Contract Beds is gearing up for growthHead of Contract Sales, Irish Contract Beds, Áine McCann
The Imperial in Cork is very much a ‘local’ hotel. During lockdown, staff on reception got used to receiving anxious phone calls from ex-Corkonians living overseas with requests to check on their aunt or mother who lived locally. When Covid was at its height, people living in the area, perhaps isolated from family and friends, would regularly pop into the Imperial for a cup of tea, sure of seeing a friendly face. Pay a visit to the Imperial and that sense of community shines through. That’s partly why the ‘Grande Dame’ of Cork was named this year’s overall ‘Supreme Winner’ at the Gold Medal Awards. The hotel also won silver for ‘Ireland’s Guest Experience’ and ‘Ireland’s Hotel Breakfast’.
GM Bastien Peyraud is protecting the legacy of Cork’s Imperial Hotel for future generations
The Flynn Hotel Collection, which owns the Imperial, also picked up the gold medal award for ‘Ireland’s Hotel Group’. It was a big night for Cork and an even bigger one for the team which, says GM Bastien Peyraud, must be credited for the multiple wins. “Once the shock wore off, I think there was this huge sense of achievement that we felt about the win. All the hours of hard work, the challenges we managed to overcome over the past four years, it was all worth it. Having our efforts recognised by the industry is wonderful. The team here at the hotel have worked so hard to create what we have today. These awards are for them.”
Gold Medal judges described the Imperial as the ‘heart of Cork, loved by the people of Cork’, a unique experience carefully managed by an excellent team (“Kiely is superb as Guest Relations Manager while GM Bastien is so on the ball and moving around the place, it’s incredible”). It may be four stars judges said, but this is a hotel that feels like five. Improvements made to the hotel over the past few years helped to secure its ‘Supreme Winner’ accolade. Sketch, which began as a cocktail bar serving sharing platters during Covid, is now the hotel’s main restaurant. Serving brunch, lunch and a newly designed dinner menu devised by Executive Head Chef Ali Honour, the focus is on reducing food waste and showcasing local produce. The hotel’s former restaurant
has also been transformed into a new bar, No. 76. Specially commissioned wallpaper featuring Cork landmarks and the hotel’s dinnerware from 1890 cover the walls. “The idea behind Sketch was about creating an elevated guest experience. We wanted something elegant; we weren’t striving for luxury, we wanted to create a special place for first dates, for anniversaries, a place where perhaps older people could come to experience something special.” It’s a place for making memories, says Bastien. “Guests
“Once the shock wore off, I think there was this huge sense of achievement that we all felt about the win"Bastien Peyraud, General Manager, The Imperial Hotel The team from the Imperial at the Gold Medal Awards 2023
have been coming to the Imperial for almost 210 years. There’s a sense of occasion at the hotel and that’s something we have managed to create at both Sketch and No. 76.” Every member of the team had an input into the new spaces. “It was very much a team project during lockdown. When I say the team own the hotel, I mean it. They are very proud of what they have achieved.”
Born in Lyon and raised in the South of France, Bastien took up the GM role at The Imperial in March 2019. Before moving to Cork, he worked at Red Carnation Hotels in London, Hotel d’Angleterre in Geneva and the Four Seasons in Paris. His career in hospitality began with a summer job as a kitchen porter when he was 15 years old. He went on to study engineering, but his time as a kitchen porter never left him.
“There was a sense of camaraderie that I really enjoyed. The start of my career took me behind the bar, then I moved to waiting on tables which I loved. Looking after people as they celebrate, making them happy by providing them with food and drinks, it felt natural.” In the Four Seasons in Paris, Bastien worked across various departments.
“That’s where I really got my training. I feel it’s so important in this industry to have a good mentor and to receive good coaching. It’s something I’ve brought to the Imperial. I’ve never forgotten what it’s like to be a kitchen porter and that it's ok to make mistakes. There’s no hierarchy at the Imperial; I might be the GM in name but we’re all part of a team working towards the same goal, which is to deliver the best possible experience to the guest.”
Sketch and No. 76 might be ready to receive guests, but improvement works at the Imperial are ongoing. Forty rooms are currently being refurbished, just in time for the summer period. Business is good, says Bastien, but a last minute booking pattern has crept in over the past couple of years. “Previously, we would have had 60-70% on the books. Now, if you have 30-40% prebooked reservations, you’re doing well. People aren’t planning ahead anymore, which I think is due to Covid and also to the fact that people are more conscious of what they’re spending. We’re seeing a huge change in how people are spending their money across the city. Many of the bookings that I have for this weekend are for an anniversary or birthday or an event of some kind. It’s very much a special occasion market
now which is fine, but the pressure is on to meet high expectations.”
Cork in 2023 is very different to the Cork Bastien first experienced when he arrived in 2019. “The pedestrianisation has created a completely different atmosphere. It’s similar to what we have back home in the South of France. I live 10 minutes from the hotel and walking to work in the morning, there’s a great buzz. The city feels alive.” Living up to the ‘Supreme Winner’ accolade is the ambition for the rest of the year and beyond. “I am very conscious that I am just a minder. My role is to protect the soul of the hotel, so one of my ambitions would be to change things without changing or altering the Imperial’s DNA. In 200 years from now no one will remember me, but I hope that the next generation of staff will ensure The Imperial is still the Grande Dame of Cork, famous and awardwinning for its hospitality.”
“It was very much a team project during lockdown. When I say the team own the hotel, I mean it. They are very proud of what they have achieved"
Ali Honour is changing hearts and minds in her new role as Executive Head Chef
In summer 2022, Ali Honour was named the new Executive Head Chef at The Imperial in Cork. Since then, the former ‘Ali’s Kitchen’ owner has set out on a mission to change the culture within the hotel’s kitchen by tackling food waste, pushing sustainability and creating a better working environment for staff. It’s a challenge, but one she’s been eager to get stuck into. “I’ve come in with a lot of ideas and for the past few months, I’ve been working with the team to develop those changes and create a plan to properly implement them,
which takes time. In a hotel environment, I think there’s a tendency for chefs to very much stick to what they’re used to, whereas I find a kitchen runs better when people are capable of moving around sections and taking on different tasks. It’s a culture change, which can be difficult but it’s happening.”
Ali’s ethos of sustainability has shaped the new menus at The Imperial, not an easy task in a climate impacted by increasing costs and food shortages. “Last week we had an egg scare; our usual supplier told us he couldn’t supply us with our normal amount. That was an interesting day.”
The hotel now has two or three suppliers for many food items and managed to solve its egg issue. “I think we all learned during Covid that you can’t put all your eggs in one basket, literally! Food shortages are definitely affecting us. I could put in an order for 10kg of peppers and if I’m lucky, I might get two. To me though, that’s kind of a good thing. For years, I’ve been talking about how we should
eat with the seasons and what’s actually around us. If we’re not growing peppers and tomatoes in Ireland, then my philosophy is we shouldn’t really be eating them. Implementing that philosophy in a hotel environment is obviously a challenge, but I think it’s our role to educate the customer so that they understand why certain ingredients or dishes might not be available.”
Change isn’t always easy but Ali’s got the support of the hotel owners and of General Manager Bastien. “Everyone’s been very supportive. We’re constantly saying how the team at The Imperial is like one big family, but it’s true. The support network here is incredible. When I first started, I sat down with Bastien and the owners and laid out what my plan was. Immediately, I had their full support. That was a huge thing for me.” That plan outlined the elements of the kitchen she wanted to change – moving from an environment where everyone was looking after their own menu section to a more collaborative kitchen with far less food
“Everyone’s been very supportive. We’re constantly saying how the team at The Imperial is like one big family, but it’s true”
waste. “There was no real coherency across the menus, the mise en place was all completely separate for breakfast, lunch and dinner, so there were no crossovers. There was a lot of stock and quite a lot of food waste, which all contributes to an unsustainable practice for working.” Small changes around how people cook, how the team thinks about menus, stock rotation and food waste are dismantling the culture and helping to build a new one. “We’ve pretty much gone back to basics on a lot of things. Take for example a cauliflower. Now, all the leaves are made into a kimchi, the stalk gets made into a soup and the florets are used for the main part of the dish.
sustainability are taking root. “I’ve had occasion to dance around the kitchen. It’s been hard, but we’re getting there. I think what we’ve been working towards is putting the love back in this kitchen. This is such a hard industry, sometimes it feels like it’s never going to give you a break. I felt it was important to show a boss that cares, not just about the food on the menu, but about my team as well.”
After running Ali’s Kitchen for 12 years, training to become a personal trainer and
Onion skins go into the dehydrator to make a powder and they go into our stocks and our sauces. So there’s no waste, nothing goes in the bin.”
That zero food waste ethos was instilled in Ali as a child. Her grandmother, herself an excellent cook, insisted on no waste. “She was thrifty, a wartime cook, and would utilise every part of the vegetable. She’d eat whatever was there; grandpa would pick whatever was ripe in the garden and so that would be dinner. If there was surplus, it would be pickled or fermented. I think a lot of people that champion food waste or hero sustainability will always say that we must look to the past to find the answers. Years ago there was no food waste, everything was utilised.”
In the last month or so, Ali’s had her eureka moments in the kitchen. Ideas and concepts around food waste and
studying nutrition during Covid, the Executive Head Chef Role at The Imperial was a side step.
“I love a challenge, I’m one of those people that will never sit back and rest on their laurels. I always want to progress and develop and I saw this as an opportunity to take everything that I’ve learned over the years and put it all into practice. When you work for yourself, you’re constantly adapting and chopping and changing whereas in this kind of environment, it’s much more defined. That in itself is a challenge and one I’m embracing.”
“I’ve had occasion to dance around the kitchen. It’s been hard, but we’re getting there. I think what we’ve been working towards is putting the love back in this kitchen”
My husband and I had dinner in Arzak Restaurant in St Sebastian in 1997 on our honeymoon, which involved driving around France, Spain and Portugal. My husband’s grandmother was Myrtle Allen, who was friends with the owners through her work with Euro Toques, which preserves Irish culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products. We were treated like royalty and smitten with the town. Back then, it was not yet the tourist destination it is now, but full of so many fantastic tapas and pintxo bars as well as old men’s culinary clubs which drew passersby to pop their heads in to see where the great smells were wafting from. It was about chat, food and drink –not fashion.
We also had a fantastic lunch in Robuchon in Paris. We were coming from London on the Eurostar with no passport which actually worked out well for us, as it turned into a great day out and a three day stay while waiting for our passports to be posted from Ireland.
Other amazing meals that spring to mind were eating aubergine and tzatziki salad in a shack, while travelling by moped across the hills of Syros on a very hot day. Or my first experience of dim sum in Chung Cheng, Chinatown, London, which sat 300 or more people. We were dazzled by the constant movement of the trolleys carrying
steaming broths, dumplings, duck’s tongues and chicken’s feet, and then trying to catch the waiter’s eye to get served my first taste of real Asian food.
Another standout was dinner in our Italian friend’s grandmother’s house in Tuscany, where we had no idea how many courses we were to be fed; taking seconds of the best pasta ever before being served huge plates of tripe and lots more!
Most recently in Lisbon, we ate in Taberna da Rua das Flores, where we were served baby scallops, lardo crisps, beef tartare and aioli, along with delicious natural wines. The food was seriously good – no bookings – so first come, first served. I could also list various dinner parties at home which I know were great fun, but a bit blurred by lots of great wine!
“I could also list various dinner parties at home which I know were great fun, but a bit blurred by lots of great wine!”
A number of them spring to mind so it’s hard to pick one!
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