chweppes

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 NAMED ‘WORLD’S FRENCH RESTAURANT'

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.

Mount Congreve Gardens Reopens To Public

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.

Rose Hotel On Way To Becoming Autism Friendly Property

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 UNVEILS €11M RENOVATION

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.”

Appointment

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.”

West Waterford Festival Of Food Kicks Off In April

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

Conrad Dublin Champions Women In Hospitality

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.”

DAVID JOYCE IS ARAMARK’S CHEF OF THE YEAR

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 Taste Of Home

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 Added To Michelin Guide 2023

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.”

Faithlegg Celebrates Long Service Awards

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.

Notes For A New Irish Cuisine

‘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.

Martin Shanahan Recognised For Contribution To Irish Tourism

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.

A Taste Of Galway

‘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