Hotel and Catering Review Issue 3 2024

MARK DONOHUE on crafting a great wine list

MELANIE NOCHER is aiming for great things at The Leinster

“Guests are increasingly looking for something different, they’re doing their research and opting for something that isn’t just a place to stay but a property that will offer unique experiences. We want to offer that higher level of service at The Leinster.”

The humble aubergine adds depth and complexity to the menu at L-Blanc Mezzes, writes Arda Davarci

Following a soft opening in 2023, Within the Village is heading into its first official tourism season

TO General Manager Stephen Meldrum is gearing up for the opening of Dunluce Lodge this autumn

Mark Donohue, Head of Wine at Classic Drinks, gives his take on how to build a solid wine list

Melanie Nocher, General Manager, The Leinster INDUSTRY INITIATIVE

Virgin Media’s new ‘Backing Business’ campaign is propelling small businesses towards growth

Editor’s View

Welcome to issue 3 of Hotel & Catering Review 2024

The Leinster in Dublin city opened its doors in March. The 55-bedroom property, which describes itself as Dublin’s first “luxury lifestyle hotel”, aims to provide guests with an elevated level of service and product. Much has been made of the hotel’s restaurant, ‘JeanGeorges at The Leinster’, helmed by the famous French chef and featuring a menu that combines Irish classics with French and Southeast Asian flavours. The hotel is, says GM Melanie Nocher, adding something a little bit different to the market. For more on The Leinster, turn to page 15.

Elsewhere in this issue, Arda Davarci at L-Blanc Mezzes praises the humble aubergine for its ability to add depth and complexity to a menu. On page 10 we take a look at ‘Within the Village’, a new accommodation offering in Roundstone that’s inspired by the Italian Albergo Diffuso (scattered hotel) concept, developed to revive historic villages and towns off the usual tourist track. The owners of the five boutique townhouses want to extend the tourism season across the region outside of the typical summer months, by providing a luxury offering that will open for 12 months of the year. On page 12 Stephen Meldrum, the new GM at Dunluce Lodge, is gearing up for the hotel’s grand opening this autumn. Located on the Causeway Coast and overlooking the Royal Portrush Golf Club’s fourth fairway, Stephen and the team are looking forward to providing guests with an authentic Irish hospitality experience. Finally on page 22, Mark Donohue at Classic Drinks gives his take on how to build a solid wine list.

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.

Denise Maguire

www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview

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Your monthly round-up...

MATT O’CONNOR AND COLM NEVILLE ELECTED VICE PRESIDENTS OF IHF

The Irish Hotels Federation (IHF) has announced the election of Matt O’Connor and Colm Neville as Vice Presidents of the IHF. They join IHF President Michael Magner in representing over 900 hotels and guesthouses, employing over 65,000 people throughout the country. Matt is Managing Director of the Mullingar Park Hotel and has been with the property since its inception 21 years ago. Colm is the owner of the Riverside Park Hotel, the Crown Quarter Hotel in Wexford and the Midlands Park Hotel in Portlaoise.

BEYOND GREEN WELCOMES DROMOLAND CASTLE HOTEL

Beyond Green has welcomed seven new member properties, including Dromoland Castle Hotel. A global portfolio of the most sustainable hotels in the world, Beyond Green spans 20 countries and includes hotels, resorts and lodges that adhere to the three pillars of sustainable tourism – environmentally friendly practices that go beyond the basics, protection of natural and cultural heritage and contribution to the social and economic wellbeing of local communities. Dromoland Castle Hotel upholds a strong commitment to sustainability, with a specialised composter which captures 40% of the year's food waste, energyefficient LED lighting, a combined heat and power plant and rainwater usage for garden irrigation.

APPOINTMENT

ANDREA BURKE NAMED HOTEL EMPLOYEE OF THE YEAR

Andrea Burke, Food and Beverage team leader at Sligo Park Hotel, has been named the 23/24 Irish Hotels Federation (IHF) National Employee of the Year. Andrea first joined the hotel as a Food and Beverage Assistant in 2018. Her potential and career ambition were quickly realised and the hotel funded a Level 6 Diploma in Leadership and Supervisory Management at the Mayo, Sligo and Leitrim ETB. This forged a pathway for promotion to Team Leader for the bar and restaurant in 2020 and Andrea has continued to further her development – most recently undertaking a degree in Bar Management at Griffith College Dublin, a Level 7 qualification.

THE MONTENOTTE LAUNCHES WOODLAND SUITE EXPERIENCE

Ravenport Resort in Co Wexford, the newest addition to Neville Hotels, has announced Shane Carroll as its new General Manager. With over 30 years of experience in the hospitality industry, including ownership of the awardwinning Silver Fox Seafood Restaurant, Kilmore Quay, Shane brings a wealth of expertise to his role. “I am delighted to join the Ravenport Resort team as General Manager and I am eager to contribute to the success of Neville Hotels. Together, we will create memorable experiences for our guests and uphold Neville Hotels' reputation for excellence in hospitality.”

The Woodland Suite Experience at The Montenotte in Cork is due to open in summer 2024. The Experience consists of nine new Woodland Suites and River Suites, as well as a residents-only Clubhouse and has been designed to “epitomise a sense of escape for guests and integrate seamlessly within the surrounding landscape. The design of the suites will encourage guests to immerse themselves in nature and take in the surrounding woodlands, just moments away from the vibrancy and indulgent offerings of The Montenotte and Cork city.”

APPOINTMENT

Stephen Meldrum has been appointed to the role of General Manager at the five-star Dunluce Lodge, set to open this autumn. Sinead McNicholl has also been appointed Director of Sales & Marketing. On the doorstep of Royal Portrush Golf Club, the resort which will employ 80 people, overlooks the fourth fairway and will open in time for the 153rd Open Championship returning to the links course next year. Stephen said: “We are busy assembling a wonderful team and I am really looking forward to working alongside so many like-minded people who can’t wait to provide an unparalleled experience for our guests when we open.” Sinead said: “We are dedicated to curating truly unique and memorable experiences for our guests who will be able to immerse themselves in the breath-taking beauty of the Causeway Coast with our meticulously crafted tours.”

2,500 NATIVE TREES PLANTED AT MONART

During National Tree Week, 2,500 native Irish trees were planted at Monart Destination Spa. This is phase one of a project that will see the Griffin Group drive better biodiversity by using the Miyawaki method. This method has proven that by planting excess trees together, they grow 10 times faster, 30 times denser, create an area 100 times more biodiverse and create a rapid carbon sink. Monart will create a carbon sink of 34 tons per annum with this initiative, while creating a new space for guests. The Griffin Group will add to this initiative over the coming months and years by increasing the variety of trees at Monart. Over the past 12 months, The Griffin Hotel Group has invested over €1 million in sustainability measures.

LUTTRELLSTOWN WINS AT WORLD TRAVEL AWARDS

Honoured for the second year running, Luttrellstown Castle was announced as Europe's Leading Luxury Wedding Resort 2024 at the World Travel Awards in Berlin. CEO Ivan King and Estate Manager Paddy Smith, who has been involved in Luttrellstown for over 40 years having worked with Aileen Plunkett in the late 1970s attended the event, with Didier Primat who owned Luttrellstown through the 1980s and 1990s and now during the current ownership. Ivan King, Luttrellstown Castle Resort CEO, said: “It’s absolutely fantastic for the whole team to be winners of this award for the second year and to have Paddy involved in accepting this accolade is the icing on the cake. He’s witnessed so many positive changes over the last 40 years at Luttrellstown and we as a team will continue to push forward and maintain the high standards we are celebrated for. We would also like to congratulate our fellow Irish winners, The Convention Centre and The Guinness Storehouse.”

Pictured is Richard Mulcahy, One Million Trees; Mark Browne, Monart Destination Spa; Michael Gri n, Gri n Hotel Group; Liam Anthony Gri n, Gri n Hotel Group; Igors Prokopenko, Monart Destination Spa

COMPASS IRELAND LAUNCHES MATERNITY CHEF JACKET

Compass Group Ireland has unveiled a specially designed maternity chef jacket to support female colleagues throughout pregnancy and beyond. Crafted with the needs of pregnant and postpartum employees in mind, the garment offers a higher waistband, adaptable fastenings and a versatile shape to allow for pregnancy growth and functionality that lends itself to feeding or pumping, if needed. The jacket has also been made in a lightweight material that helps dissipate heat and promotes airflow, maintaining the wearer’s body temperature at 37.5oC, making the jacket suitable not only for pregnant colleagues but for those returning to work postpartum and anyone working through perimenopause and menopause.

CASTLEMARTYR JOINS PREFERRED HOTELS & RESORTS LEGEND COLLECTION

Castlemartyr Resort has become the newest member of Preferred Hotels & Resorts Legend Collection, joining Dromoland Castle Hotel, Hayfield Manor, The Europe Hotel & Resort and The K Club. Brenda Collin, Executive Vice President Europe for Preferred Hotel Group, presented the Legend Collection Plaque to Brendan Comerford, General Manager at Castlemartyr at a recent ceremony on the grounds of the resort. “Following on from a significant refurbishment, coupled with the addition of two new dining experiences, our guest experience has evolved and elevated. We are truly proud of Castlemartyr Resort which is one of the finest luxury resorts in Ireland,” said Brendan Comerford.

FOREST HOTEL TO OPEN AT MOUNT CONGREVE

A variety of new guest accommodations are set to open at the Condé Nast tipped Mount Congreve Gardens in Waterford in late spring 2024.

Described by Condé Nast Traveller as a ‘fairytale gate lodge’ the estate’s main Gate Lodge, Damson, was renovated and opened to visitors early 2023. The team now plan to add five Forest eco-cabins and renovate two lodges and two apartments on-site. The remaining lodges will receive the same special conservation and restoration treatment as the Main Gate Lodge. Inside the East and West Wings of Mount Congreve House, some of the former apartments are also undergoing restoration and renovation and will be ready to welcome guests this year.

INGREDIENTS

e humble aubergine adds depth and complexity to the menu at L-Blanc Mezzes, creating a symphony of flavours that dance on the palate writes ARDA DAVARCI

I love aubergine for its ability to elevate the simplest of dishes into culinary delights. Aubergine is used in a myriad of ways, from being grilled and stuffed to being pureed into silky dips and sauces. It is mild in flavour and has the ability to absorb other flavours, making it a favourite ingredient in both traditional and modern Turkish cooking.

At L-Blanc, we celebrate the versatility of aubergine by incorporating it into several dishes on our menu. From mezzes to mains, this humble vegetable adds depth and complexity to our offerings, creating a symphony of flavours that dance on the palate. One dish that perfectly encapsulates the magic of the aubergine is Hunkar Begendi. This classic Ottoman recipe features tender chunks of beef simmered in a rich tomato sauce, served atop a velvety bed of aubergine puree. The aubergine is roasted until charred, lending a smoky depth to the creamy puree, which perfectly complements the robust flavours of the beef. It's a dish that's as comforting as it is elegant and one that continues to delight our guests time and time again. We chose to showcase Hunkar Begendi on the menu at L-Blanc because it exemplifies everything we love about Turkish cuisine –bold flavours, fresh ingredients and a rich culinary heritage. The combination of tender beef and silky aubergine is a match made in heaven and it's a dish that truly embodies the essence of Turkish cooking.

Ingredients

For the Begendi (Aubergine puree)

• 2 large aubergines or 5 slender aubergines

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (500 ml)

• 2 tsp salt

• 2 pinches black pepper

For the beef

• 1 tsp all-purpose flour

• 2 tbsp butter

• 300g diced lamb or preferred cut of beef

• 1 onion

• 4 cloves garlic

• 2 tomatoes

• 1 tsp dried thyme

• 1 tsp ground black pepper

• 1 tsp paprika

• 1 tsp salt

• 1 pinch black pepper

Aubergine & Hunkar Begendi

Method

• Begin by charring the aubergines directly over an open flame, either on a grill or stovetop. This process imparts a smoky flavour to the aubergine. Ensure they are completely charred on the outside while retaining their softness inside.

• To prevent bitterness, carefully remove the seeds from the aubergine. Use a knife to make 10-12 small incisions to prevent them from bursting while cooking. Turn them occasionally until they're soft and cooked through. Avoid rinsing the aubergines under water while peeling to preserve their flavour.

• Place the charred aubergine in a bowl and cover them to steam. Meanwhile, prepare the base for the aubergine puree.

• In a saucepan, melt the butter and add the flour, stirring constantly until it turns golden brown, about 3-4 minutes.

• Gradually add the milk to the flour mixture, whisking continuously until it thickens to a creamy consistency, resembling custard.

• Peel the steamed aubergines and remove any seeds. Mash the flesh with a fork and season with 1 tsp of salt.

• Add the mashed aubergine to the saucepan and stir until combined. Finally, add the black pepper for enhanced flavour.

• For the beef, melt the butter in a pressure cooker. Add the diced beef and brown it well on all sides. Then, add the diced onion and cook until softened.

• Stir in the thyme, black pepper, paprika and flour, cooking for another minute.

• Add the minced garlic, grated tomatoes and water to the pressure cooker. Close the lid and cook under high pressure until the meat is tender, about 15 minutes.

• If using a regular pot, simmer the meat for 60-75 minutes until it becomes tender, adding water as needed.

• Serve and enjoy!

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Village Within the

Following a soft opening in September 2023, Within the Village, a new luxury accommodation offering in Roundstone, is heading into its first official tourism season

Within the Village is a collection of five boutique townhouses, showcasing the best of Connemara’s materials and products. The concept for Within the Village came about in summer 2020 when Lorna Mayne, Keith Kissane and Maria Murphy saw a ‘For Sale’ sign on a building in Roundstone. As three Galwegians with combined careers in hospitality management, tourism development and tourism education, they saw the potential in the property and together set about creating a ‘dream place to stay’ to bridge the gap in the high end, luxury, short term rental market in Connemara and Ireland.

The project aims for sustainability, both in the

materials used and how it operates. It’s also inspired by aspects of the Italian Albergo Diffuso (scattered hotel) hospitality concept, developed to revive historic villages and towns off the usual tourist track. Albergo Diffuso embeds guests in village life, in rooms or apartments with authentic local décor and with one manager and central reception.

“Whilst we are not a hotel, the concept is to create a unique accommodation offering in the area that will appeal to the traveller seeking immersive, pared back, design-led luxury. We want to be part of a year round luxury tourism offering that will help to further build on lasting sustainable benefits for the local community,” said Keith Kissane.

The owners want to extend the Irish tourism

season across the region outside of the typical summer months. They hope to do this by providing a luxury offering in the middle of Roundstone village that’s open for 12 months of the year. In turn, other tourism businesses and the local community can benefit from the additional domestic and international visitors to the West.

The three-year project involved the sensitive refurbishment of the three 200-year-old houses in the centre of the village. The original terrace and out-buildings have been cleverly reconfigured so that each house has kept its distinct character, including the vaulted ceilings of the original pub in Bog Cotton’s living room, the arch from Connolly’s pub in Lichen, multiple exposed internal solid stone walls throughout and stunning views over Roundstone Bay, Inishnee and the Errisbeg mountains.

From the outset, sustainability was at the core of the project and the owner’s vision was to take inspiration from the beautiful surroundings of Connemara and instil simple yet rich finishes to all areas of the property. In terms of design, this is clearly visible with the natural materials used to

achieve the simplistic, yet luxurious feel in all five townhouses, both internally and externally.

Pieces and products from local makers including Paddy O’Mally concrete countertops, Letterfrack trained Joshua Gabriel bespoke furniture, Roundstone Ceramics, The Burren Perfumery, Inish Living and Northern Feather are found at every turn.

The whole building with the entire space is available to hire for exclusive stays for a minimum of three nights (up to 24 adults or 29 including children). It’s the ideal venue to host small intimate events such as family celebrations, retreats, workshops, private dinners and for specialist groups.

www.withinthevillage.ie

“Whilst we are not a hotel, the concept is to create a unique accommodation offering to the area that will appeal to the traveller seeking immersive, pared back, design-led luxury”

Talking to... Stephen Meldrum

As Dunluce Lodge gears up for an autumn opening, GM Stephen Meldrum is looking forward to delivering an authentic Irish hospitality experience

WHERE DID YOU GET YOUR START IN THE HOSPITALITY INDUSTRY?

Whilst studying music at University I, like most students, took a parttime job working for Croft Inns (what we now refer to as Diageo). I was working across two of their hotels and I immediately fell in love with the industry. I quickly realised this was what I wanted to do with my life. Gaining invaluable experience working across multiple areas of the hotel gave me a great understanding and grounding in the hotel sector, which almost 30 years later has played a huge part in my life.

WHAT ATTRACTED YOU TO THE INDUSTRY?

Quite simply – the people. This is both in terms of the amazing colleagues that I have had the privilege to work alongside, but equally the wonderful guests I met along the way and who have allowed me to play a small part in making their stays, dining experiences and special occasions truly memorable ones. I am still good friends with many of the team members I started my career alongside and I even met my wife through this industry!

HOW IS THE BUILD OF DUNLUCE LODGE PROGRESSING AND WHEN DO YOU EXPECT TO WELCOME GUESTS?

The build is progressing well. It’s very exciting to be involved at these early stages in shaping the design and overall feel of the property. From owner right through to contractors on site, it has been a joint effort and there’s a real sense of pride in watching the property develop. We very much look forward to welcoming our guests this autumn. Dunluce Lodge is perfectly located on the Causeway Coast, one of the most beautiful stretches of coastline in Northern Ireland, overlooking the Royal Portrush Golf Club’s fourth fairway.

HOW IS THE RECRUITMENT PROCESS GOING?

There has been overwhelming interest in the property from individuals looking for career opportunities to work for Valor Hospitality Partners. At this early stage, there is only myself and our wonderful Director of Sales and Marketing, Sinead McNicholl on board. We are however

supported by the wider Valor team on a daily basis. Working closely with the local community, we will be recruiting for a variety of positions, aiming to have the entire team in place one month out from opening so we can welcome guests with that authentic Irish hospitality.

WHAT WOULD YOU SAY ARE THE MAIN CHALLENGES TO RUNNING A HOTEL TODAY?

Post Covid, attracting and retaining team members has been a challenge both in Northern Ireland and internationally. I am however very positive about both challenges in my current role. Valor Hospitality has, time after time, demonstrated its overwhelming commitment to our people. They recognise the importance people play and offer their team members excellent benefits, not to mention training and development opportunities.

WHAT DO YOU LIKE ABOUT YOUR JOB?

Making a guest’s stay memorable and special is hugely rewarding. I also love building and leading a team and watching that team grow and develop. This is just one of the reasons I was incredibly excited to join Valor Hospitality Partners – starting at the beginning of this journey with Dunluce Lodge is very special and I am enjoying every minute.

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

From a very early stage in my career, I realised the importance of a team. As a General Manager, you don’t have all the answers, so it’s therefore so important to recognise and utilise the strengths of those around you. Keeping your colleagues informed of and included in your goals and ambitions allows them to become more engaged and for everyone to share in each other’s career journey.

WHAT’S YOUR PROUDEST CAREER MOMENT?

From a high-profile perspective, it was definitely having the US President, US Secretary of State and entourage stay at one of my previous hotels. It was amazing how every member of the team took the high profile visit in their stride. Working with multiple local, UK and US government agencies, not to mention the huge security around the visit, was an overwhelming success and the feedback received from The White House and various agencies was hugely positive. From a personal perspective, I am exceptionally proud when I see team members who I have mentored and coached progress in their career to senior management and indeed even to General Manager level. A career in hospitality can be challenging, so it’s important that those

“A career in hospitality can be challenging, so it’s important that those starting out in their career have the support and guidance to allow them to succeed”

starting out in their career have the support and guidance to allow them to succeed. When I see my mentees go from strength to strength in their career, it fills me with pride and excitement for them.

CAN YOU GIVE US AN INSIDE SCOOP INTO THE MENU AND WHAT GUESTS CAN EXPECT?

Menus are still being finalised, however we will certainly be utilising the amazing local produce on our doorstep. Northern Ireland and the Causeway Coast have an abundant land and sea larder and we are blessed with so many great artisan suppliers who produce high quality and in some cases, award winning products. We will be working with these artisan food and drink suppliers to create a delicious menu for our guests.

WHAT ARE YOUR AMBITIONS AS GM?

To assemble, nurture and grow an amazing cohort of hotelitarians who deliver on a daily basis that authentic Irish hospitality and create a culture of learning and development across the hotel. I want them to be recognised throughout Ireland, UK and beyond for their pursuit of excellence and the hotel to be recognised as a leading hotel of the world.

Stephen Meldrum, General Manager and Sinead McNicholl, Director of Sales & Marketing, Dunluce Lodge

General Manager

MELANIE NOCHER has high hopes for The Leinster

One of the country’s newest properties, The Leinster, describes itself as “Dublin’s first luxury lifestyle hotel”. But what exactly is a luxury lifestyle hotel? “At the Dean Hotel Group, we have a number of properties in Dublin that we would describe as lifestyle hotels. The Leinster fills that ‘luxury’ gap that we were missing. With the new hotel, we’re aiming for an elevated level of service and product. For example in F&B, we’ve got ‘Jean-Georges at The Leinster’ which provides a higher end offering compared to our other hotels. The Collins Club is an amazing space for cocktails and will offer great food and entertainment at the weekends. Overall, The Leinster is a step above what the company has done before. In terms of what else is out there, I like to think we’re adding something a little bit different to the market,” says Melanie Nocher, General Manager at The Leinster.

Located on the former site of Howl at the Moon, the 55-bedroom hotel just off Merrion Square opened its doors in March. It’s part of the Dean Hotel Group, a spin out of McKillen’s Press-Up Hospitality Group which operates hotels in Dublin, Cork, Galway and Athlone and soon, Belfast and Birmingham. Very much a soft opening, the hotel initially launched its Jean-Georges restaurant and rooms; a full food and drinks menu at the Collins Club Bar is due to launch in April, along with the hotel’s function room and gym. This is acclaimed chef Jean-Georges Vongerichten’s first foray into Ireland, with a menu that combines Irish classics with French and Southeast Asian flavours. Dinner menu highlights include egg toast with caviar and herbs, grilled lamb chops with a smoked chili glaze and roasted asparagus, and wild turbot crusted with nuts and seeds. The hotel’s culinary team is led by Head Chef Ross Bryans, whose previous experience includes turns at Gordon Ramsay at Royal Hospital Road in London, Restaurant Patrick Guilbaud in Dublin and Jason Atherton’s Pollen Street Social in London. Sommelier and Head Bartender, Milan Ormanovic, has curated an interesting drinks menu that features creations such as the Wild Strawberry, a take on the gimlet and the Ginger Margarita, a Jean-George twist on the spicy margarita.

The Collins Club is one of Melanie’s favourite spaces in the hotel. “The back of the bar is the only original part of the building that remains, so there’s a lovely sense of history and heritage there. Everything about it, from the lighting and tiles to the plush velvet and leather chairs, the high ceiling, the baby grand piano and the vintage unit which will be our DJ booth, gives a really cool, 1920s art deco vibe.” Bedrooms at The Leinster are a riot of clashing bold colours and prints. Cherry red sofas sit alongside tasselled bedside lamps, while Toto toilets, Dyson hairdryers and a hidden mini bar filled to the brim with batch cocktails add to the guest experience. Art is another key feature of the hotel.

“We have over 300 pieces of art by 80 Irish artists, seven of whom are based in the Dean Art Studio on Chatham Row in Dublin city centre. We also have an original Damien Hirst piece behind reception, his H10-1 Wu Zetian piece from the Empresses collection. New artwork by Adam Ellis has just gone into The Collins and we’ve got plans to add lots

more new and exciting art to the hotel over the coming months,” says Melanie.

A native of Glasgow, Melanie’s hospitality career began with a graduate programme at the Radisson Hotel Group. Throughout her 19 years with the Group, she opened the Radisson Blu Hotel Glasgow and the Radisson Blu Hotel Durham along with other properties in Edinburgh and Brussels, before embarking on a two-year mentor/mentee programme at the Radisson Hotel York. A move to the Radisson Blu Galway followed, where she was paired with the hotel’s GM as her mentor. That was 10 years ago and ever since, Melanie has based herself in Galway. Overseeing the opening of The Leinster means staying in Dublin during the week and heading back to Galway at the

“The back of the bar is the only original part of the building that remains, so there’s a lovely sense of history and heritage there”

“The new hotel fills that ‘luxury’ gap that we were missing. With The Leinster, we’re aiming for an elevated level of service and product”

weekend. “It’s an easier commute from Dublin to Galway than Brussels or Edinburgh to Galway! I’m really enjoying Dublin and the area around the hotel. The Georgian Quarter and its history is amazing.” Recruitment at the new hotel hasn’t been a major challenge; heads of department have come from within the company. Roles such as maintenance manager and executive housekeeper were harder to fill. “We got there in the end and we found some really great people for those roles. Skilled chefs are notoriously difficult to find and we’re still recruiting for the kitchen. Like any other hospitality business, we’re facing higher costs but I think the fact we’re starting off on the higher VAT rate, rather than having to deal with the increase, is an advantage.”

Guests’ changing expectations and a preference for ‘experiences’ are shaping the modern hotel landscape. “It’s something I’ve seen in my years in the industry. Travellers are increasingly looking for something different, they’re doing their research and opting for something that isn’t just a place to stay, but a property that will offer unique experiences. We really want to offer that higher level of service. When guests arrive at The Leinster, they’re greeted with an arrival drink and they’re taken up to their room where we highlight some of the standout features.” Guests are also much more interested in sustainability, particularly corporate clients. “We’re a paperless hotel and we offer an

app check in. Everything in the bedrooms is recyclable and our mini bar contains no cans or plastic. In the bar, cocktails are almost zero percent waste; the leftover pulp goes into our food waste. The entire piece of fruit is used and everything is homemade.”

Melanie is the first hotel GM within The Dean Hotel Group. “I don’t think I’ll be the last. The industry is changing, albeit slowly, but it’s certainly changing for the better. To work in hospitality and to do well and succeed, you must have a real passion for it. If I were to give an aspiring GM a piece of advice, I’d say learn as much as you can. Work across as many departments as possible and in hotels in other countries if that’s an option. I think it’s really beneficial to work in at least two different departments as a HOD.”

As The Leinster gears up for a full opening, Melanie is looking forward to getting stuck in. “I can see myself staying here for at least a few years and really growing the business from scratch. We have a unique offering, we’re in a great location and bookings are looking solid for the summer. I’m excited for the future.”

Go to FREE toolkit

This toolkit includes poster s, bin labels and a step-by-step Made

Free to order while stocks last.

W ORKPLACE WASTE MADE EASY!

Atoolkit designed to take the uncertainty out of waste segregation in the workplace is now available from MyWaste, Ireland’s o cial guide to waste. 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 achieve greater circular economy performance through increased recycling and composting rates.

A recent waste characterisation study carried out by the Environmental Protection Agency found that 74% of waste placed in the general commercial waste bins should be placed in either the recycling or food waste bins. Food waste, paper and plastics are currently the top three waste types found in commercial general waste bins.

Action on reducing the amount of recyclable and compostable materials found in the general waste stream of commercial bins throughout the country is now required, as recyclables and food waste not only have economic consequences, but environmental and social consequences as well. Therefore, all recyclables and food waste should be source separated and placed in dedicated waste bins which will ensure that materials can be processed correctly, further aiding Ireland’s transition to a circular economy.

Proper waste segregation means more waste materials can be diverted to the circular economy, which in turn reduces the need for new raw material and resources. Following the guidance within the Commercial Waste Toolkit can significantly improve the quality and quantity of recyclable and compostable waste generated in Ireland.

Speaking on behalf of the Regional Waste Management Planning O ces, Kevin Swift, Connacht Ulster Region Waste O ce 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 sta to quickly understand what waste goes in what bin and should significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.”

Assets include posters, bin labels, brochures, checklists, training animations and testimonials and materials are available to order (while stocks last) or download free of charge from www.mywaste.ie/business/. In addition to using the assets linked, tips to help maximise recycling include visually checking your bins to identify incorrect segregation, colour coding, ensuring bins are placed in accessible designated locations and continuously increasing awareness and knowledge within the workforce.

A toolkit designed to take the uncertainty out of waste segregation in the workplace is now available from MyWaste, Ireland’s o cial guide to waste

WASTE SEGREGATION

To further support waste segregation in Ireland, incentivised waste charging and other changes for waste collection in the commercial sector have been introduced through the introduction of the Waste Management (Collection Permit) (Amendment) (No. 2) Regulations 2023, which came into e ect on 1 July 2023. Measures in this piece of legislation include:

• All waste collection companies are now required to provide a residual, mixed dry recyclable and food waste bin to all their commercial customers

• Waste collection companies must ensure that all business customers are placed onto a price plan that ensures that the cost to the customer for mixed dry recyclable or food waste is less than the cost of disposal for municipal waste

• All waste collected must be weighed, with details on the weights of the individual bins communicated to customers

• Waste collection companies will be required to at least collect the recyclable waste materials as specified on mywaste.ie

• Collection of recyclable waste and food waste must occur at least fortnightly.

The various measures outlined, in addition to the toolkit resources, will assist in improved waste segregation, environmental sustainability and will also contribute to Ireland’s transition to a more circular economy.

Additional information available from www.mywaste.ie/ business or www.mywaste.ie/contact/

OUR STORY

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

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

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

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

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

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

GUARANTEED Excellence

Reduce costs and maintain quality with Pizza da Piero pizza bases

In these challenging economic times, food service businesses are constantly seeking ways to lower running costs without compromising on quality. Pizza da Piero offers a solution with its premium pizza bases, crafted by renowned Italian artisan baker Gianpiero De Vallier, fondly known as Piero.

Founded in 2007 by Piero and his wife Cliona Swan, Pizza da Piero bases are made fresh daily in Rathcoole, Co Dublin by Piero and his dedicated team. Each large base contains only 365 calories and a mini base 130 calories, making them ideal for

calorie-conscious menus, lunch options and children’s portions. Plus, they’re vegan-friendly and dairy-free, meeting diverse dietary needs.

Pizza da Piero bases has earned accolades from prestigious awards like Blas na hÉireann Irish Food Awards and Great Taste Awards. Its Gold win at the 2023 Irish Quality Food and Drink Awards speaks to its commitment to excellence.

By opting for Pizza da Piero bases, food service businesses can lower staff costs while ensuring consistent quality. The bases freeze and defrost quickly

without compromising on taste, also offering a three-week shelf life for added convenience.

Available in original (12”) and mini (5”) packs of four, Pizza da Piero bases allow businesses to design their own branded pizzas. With clean ingredients like Italian flour, sourdough starter, sea salt

and extra virgin olive oil, these bases deliver an authentic Italian experience every time.

For inquiries and orders, contact Cliona Swan at cliona@pizzadapiero.ie

Visit pizzadapiero.ie or follow @ pizza_da_piero on social media for news and updates.

Mark Donohue, Head of Wine at Classic Drinks, gives his take on how to build a solid wine list

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WHAT’S THE PROCESS OF CHOOSING YOUR WINE PORTFOLIO?

In developing our range we work with small, regional experts across the winemaking world. We look for producers whose wines are delicious and express the microclimate, grape variety and tradition of their area. In the last three years, we have added over 250 new wines to our range, using this selection policy as our guide. In 2023, we placed our focus on developing our Italian range to complement long-standing relationships with famous and world-celebrated estates such as Tenuta San Leonardo (Trentino), Marchesi di Frescobaldi (Tuscany) and Poderi Gianni Gagliardo (Barolo).

WHAT NEW WINES ARE AVAILABLE TO CLIENTS THIS YEAR?

“If your range is limited to a generic style and price point, you give your customers no room to explore”

In Piedmont we have added wines from Broglia, a small producer of Gavi di Gavi who make delightful, mineral whites offering elegant notes of citrus and white flowers. In Soave, we now work with Corte Mainente. Established by Ugo Mainente – widely acknowledged as the only producer ever to rival the great Venetian winemaker, Giuseppe Quintarelli – their ‘Vigna Cengelle’ is a complex and layered Soave with smoky, mineral undertones. In Valpolicella, we’re hugely excited to have added the wines of Monte Santoccio. Produced by Nicolas Ferrari (who trained himself for years with Quintarelli) these wines are elegant, lifted and wonderfully layered. In Puglia, we now work with Plantamura, a small organic producer of Primitivo. Based in the hilly cru of Gioia del Colle, their vineyard’s elevation maintains the wine’s freshness while offering the trademark richness that Primitivo drinkers adore. Finally, in Sicily we now work with Assuli, a biodynamic producer based in

Vittoria, who makes utterly delicious Grillo and Insolia – white wines packed-full of ripe tropical fruits aromas and bursting with freshness and vibrancy.

WHAT WINES ARE PROVING POPULAR IN 2024?

In the wine by the glass category, the ‘usual suspects’ continue to perform. Irish consumers love Prosecco Frizzante, Sauvignon Blanc from New Zealand, Pinot Grigio, Albariño, Rioja Crianza and Argentinian Malbec. In the mid and premium tier, consumers are looking mostly for European wines, with high demand for traditional regions like Chablis, Sancerre, Bordeaux, Burgundy, Barolo and Tuscany. Along with this demand for classical regions, there is growing interest in aromatic white wines such as dry Reisling from Germany, Grüner Veltliner from Austria and indigenous varieties from Sicily such as Grillo and Insolia.

ARE ORGANIC AND BIODYNAMIC WINES STILL SOUGHT AFTER?

Consumers are still very much looking for organic and biodynamic wines. In particular, millennial wine drinkers and fine dining customers very much look for low intervention wines. To meet this growing demand, we now have over 150 organic wines throughout our portfolio.

WHAT ADVICE WOULD YOU GIVE A RESTAURANT OR HOTEL BAR LOOKING TO BUILD A GOOD WINE LIST?

Make sure to build a wine list with tiered pricing and a variety of styles. If your range is limited to a generic style and price point, you give your customers no room to explore! Starting your list with good quality entrylevel blends provides an excellent option for those who are dining on a budget. This allows you then to work with higher quality expressions of styles mentioned above like Pinot Grigio, Malbec or New Zealand Sauvignon Blanc, for customers who are less price conscious and look for styles that they know and love.

WHAT’S YOUR FAVOURITE WINE?

A question I am asked often and regularly struggle to answer! I think that the more you are exposed to the variety of styles produced throughout the world, the more you move from a place of ‘I love Sauvignon Blanc’ (which I do!) to really enjoying any wine that is well made and expresses the region that it comes from. This might be a bit technical and boring, but French winemakers developed a philosophy for understanding wine which they called ‘terroir’. The thinking here is that a wine doesn’t just look, smell, taste and feel the way that it does because of the grape variety it is made from (though no doubt the grape variety is important).

“For me, the ‘best’ wines are wines that express the unique style of their region of origin the most clearly”

Instead, wine is seen as the result of a wide range of factors such as the microclimate of the vineyard, the soil type the vines are planted in, the weather that particular growing year (i.e. ‘vintage’), the grape variety itself and the history and culture of winemaking techniques employed in the region. This thinking shapes the regional winemaking system in France (ie Bordeaux, Burgundy, Loire etc) and has been adopted in premium wine producing regions worldwide. For me, the ‘best’ wines are wines that express the unique style of their region of origin the most clearly. So whether it’s white, red or rose or light, medium or rich in weight, as long as the region is well expressed, I’m happy!

With trade rooms showcasing 6 hotel bedroom, Conrans is nestled in Rathnure Village, Wexford, and flourished into a modern and stylish commercial furniture provider since its inception in 1998. Conrans trades under the umbrella “Transforming Spaces, Crafting Legacies - Bespoke Furniture Solutions for Every Project” and it proves to live by it too

This family-owned business, led by John and daughter Julie, has been crafting a narrative around Conran’s expertise in the hotel industry, particularly focusing on room and furniture design

A beacon of design excellence with an expert eye on functionality, well-equipped to meet the specific needs of the hospitality sector Reputation built on their commitment to quality, bespoke design, and exceptional service

Embrace the Simplicity

ELEGANT DURABLE FURNITURE FOR YOUR HOTEL

“This is not just about filling rooms with furniture; it's about creating environments that reflect the unique identity of each hotel, ensuring comfort, style, and durability. That’s our keen eye to match the identity and style to the budget” said Julie Conran

Conran commitment to sourcing locally when possible, coupled with their global network of manufacturing partners, allows Conran to offer distinctive designs that set hotel interiors apart This approach ensures a broad range of design options, all while maintaining affordability and adhering to client budgets

Repeated customer engagement speaks volumes about their service quality and the trust they've built within the industry. Clients come back not just for the quality of the products but for the reliability and creativity Conran brings to each project. This loyalty underscores the company ' s position as a stalwart in the industry, capable of delivering on promises and exceeding expectations.

SME

Virgin Media’s new ‘Backing Business’ campaign aims to propel Small Business Owners (SMEs) towards growth

IBUSINESSES Supporting

n the wake of the pandemic, small businesses faced unprecedented challenges. The economic landscape shifted and businesses had to adapt rapidly to survive. Recognising the plight of SMEs, Virgin Media launched its Backing Business campaign. Over 400 businesses were promoted across Virgin Media’s platforms as a result. However, the challenges SMEs face are not limited to the pandemic; they are ongoing and multifaceted. Today, we celebrate not just the success of the original campaign, but the dawn of a new and even bigger initiative, aimed at propelling SMEs toward growth.

This year, as well as expanding its network reach, Virgin Media Business is expanding its commitment to small businesses through an initiative called the Backing Business Community, aimed at addressing ongoing challenges and fostering growth for SMEs. At the heart of this initiative is the creation of a vibrant community network, where SMEs can share experiences and knowledge and access invaluable resources. Debbie Behan, Business Products, Sales and Marketing Manager at Virgin Media Business, aptly captures the essence of this initiative, stating: “SMEs are facing numerous challenges – rising costs, increased taxes and more. We acknowledge their struggles and are committed to leveraging our resources and platforms to foster connections, share experiences and knowledge and promote as many small businesses as we can, ultimately aiding them in moving forward.”

In February, the community celebrated its official launch, welcoming esteemed past Backing Business winners to the panel. Their words underlined the profound impact of the Backing Business initiative on their businesses. Through candid discussions and shared experiences, these entrepreneurs highlighted the lonely journey of small businesses, emphasising the crucial and transformative power of support and collaboration in driving business success.

This burgeoning community offers Irish SMEs a fertile platform for expansion, learning and prosperity, fostering

“We are aware of the challenges small businesses face and we are here to help”

networking opportunities and uncovering new avenues for growth. The Backing Business Community promises to shine a spotlight on its members through social media features and monthly newsletters, while also offering enticing prizes such as TV slots and ads, print advertising and free Broadband, whilst also making sure community members gain exclusive access to enriching networking experiences through monthly virtual and online events.

This exciting hub is open for everyone, whether you are a Virgin Media Business customer or not. “Our community is open to every SME, it’s free to join for all,” says Debbie. “We are aware of the challenges small businesses face and we are here to help.” To register your business to this bold and energetic community, all you have to do is to search “Backing Business” or join via virginmedia.ie/business/the-hub/backingbusiness/

My Most Memorable Meal

In January 2016, I was lucky enough to get tickets to the opening night of an event in Madrid, which was a collaboration between two of the best restaurants in the world – DiverXO (Madrid) and Alinea (Chicago). Both restaurants held three Michelin stars and I found it incredible that these two powerhouses of food were joining forces, so I couldn’t miss out on the opportunity. My good friend Phelim (Artis, Derry) and I were told to meet in the lobby of the NH hotel in Madrid at 6.30pm, where we were greeted by a host and handed a key that was attached to a light-up bunny rabbit and a map that was tied with string. From there, we were directed back out of the hotel and through a door where we were met by men and women dressed in masquerade costumes.

They led us through a passage to the restaurant where there was food hanging down from the ceiling and on the walls. It was completely surreal! That was the DiverXO side of the restaurant where everything was completely nuts. There were cartoon pigs rear ends sticking out of the walls, there were three different sets of music playing out of different speakers, the ice buckets were giant ice cream cones and some of the food was served in Chinese takeaway containers.

The food was memorable because it was so out there, but the atmosphere was out of this world. When guests went to the bathroom, the bar staff made customised cocktails in the short time that they were in there. It was an experience like no other. After we finished in DiverXO, we were brought down a set of stairs to a completely different atmosphere; all the front of house team were wearing suits and looked a little serious. The restaurant was so well presented; sleek white tablecloths, everything so professional, it was like coming from a rave to a formal dinner. To name a couple of snacks that were served:

“I still get goosebumps whenever I tell this story, it will stay with me for a long time. I just don’t know how they did it!”

» A clear jelly with different coloured purées and gels that tasted like a hot dog, which is synonymous with Chicago

» Chef Grant Achatz’ signature black truffle explosion – a ravioli that burst when you bit into it

» A dish called fire and ice, which consisted of a frozen presentation bowl with some cold seafood and shellfish, placed on top of a large bowl beneath which was set on fire. The dish that followed was the most memorable. After we had eaten the shellfish from the fire and ice dish, the fire remained in the middle of the table for a couple more courses until it died out. Then, a waiter came along with a gueridon trolley and dressed what seemed to be a half finished dish and placed it in front of us. He then proceeded to reach into the embers of the fire and pulled

out a black package. When it was unwrapped, we discovered it was a piece of beef that had been cooking in the fire the whole time. He placed it on the chopping board and carved one of the best cooked ribeyes I’ve ever had. I still get goosebumps whenever I tell this story, it will stay with me for a long time. I just don’t know how they did it!

Meals aren’t just about food and cooking. They’re about how the mind perceives things and how the people in the restaurant make you feel. I can’t remember ever feeling like that in a restaurant before. What a memorable experience.

Stephen Hayes is Director of Culinary at Cashel Palace

Would you like a chance to be a part of our inaugural Gold Medal Catering Awards 2024, specially for the Catering Food Service Sector

Phone: 086 837 9246

visit www.goldmedal.ie/catering For more information to connect with this audience contact Trish Murphy, Sponsorship Director