Hotel and Catering Review - Issue 5 2024

Refreshed Refurbished and

A makeover for THE SPA at DUNBOYNE CASTLE

Sleep Tight

WHY HOTELIERS SHOULD BE INVESTING IN SLEEP TOURISM

SEASONAL POURS

Approachable

What the sommeliers are drinking this summer

The WOODLAND SUITE EXPERIENCE is taking THE MONTENOTTE to new heights

Live Learning Sessions with Indus

Commercial

14

“We want to provide guests with both casual and sophisticated dining options. We call it approachable luxury – an experience that’s luxurious but never intimidating and one that o ers the highest level of service. I think we’re on the right track towards achieving that.”

ISSUE 5 2024

Frits Potgieter, General Manager, The Montenotte

12

INGREDIENTS

Tian of crab and avocado is a favourite of Abidur Rahman, both at home and in the kitchen at Lyrath

INTERVIEW

James Fahy at JUSTTIP talks about making a difference is people’s lives

18

22

REFURBISHED + REFRESHED

A refurbishment of The Spa at Dunboyne Castle is taking luxury to the next level

SLEEP TOURISM

Hoteliers are investing in ‘sleep tourism’ to differentiate their offering

24

WINE

Sommeliers give their recommendations for the best wines to enjoy this summer

28

MEMORABLE MEAL

Rob Fitzpatrick on a ‘nose to tail eating’ experience in London

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Stock Photography: iStock

Infographics: www.flaticon.com

Production: Claire Kiernan

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Editor’s View

Welcome to issue 5 of Hotel & Catering Review 2024

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 2024. 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.

The Woodland Suite Experience at The Montenotte is due to open its doors to guests on August 1st. It’s a big step for the hotel and one that will solidify its position as one of the country’s top urban resorts. The past few years have seen big changes at the Cork hotel; in 2021 the award-winning Glasshouse rooftop bar and terrace opened, along with private guest terraces. Large banqueting suites were swapped for a new cinema and in 2023, a new salt room was added to the hotel’s spa. The Woodland Suite Experience will, says GM Frits Potgieter, reposition The Montenotte at the higher end of the leisure market. For more on The Montenotte’s new offering and future expansion plans, turn to page 14. Spa Manager Lisa Devlin’s ambition is to create a spa at Dunboyne Castle that’s the very best in the business. An extensive refurbishment and a totally transformed thermal suite is helping to make that ambition a reality. Phase 2 of the refurb has kicked off and when complete, the Spa will boast a total of 17 treatment rooms. The new-look Spa is the ‘jewel in the crown’ of the hotel, says General Manager Elisabet Diaz Berzosa and is already driving a higher number of leisure stays at the Meath hotel. For more on the new spa, turn to page 18. Elsewhere in this issue, sommeliers give their recommendations for the best wines to enjoy over the summer months. In our ‘Talking To’ feature, JUSTTIP founder James Fahy talks about setting up a successful business at just 19 years of age and his aim of making a difference in people’s lives. On page 22, Dr Donagh Davern discusses the potential that sleep tourism holds for hotels looking to differentiate themselves. Sleep Tourism refers to guests that are looking for accommodation that focuses on the area of sleep quality and wellness, whether that’s a “pillow menu”, a white noise machine or a meditation session before bed.

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.

Email: denise.maguire@ ashvillemediagroup.com

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

Editor: Denise Maguire

Kickstart The Climate Action Journey In Your Business

Climate Action Guides for Tourism Businesses.

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

Your monthly round-up...

KILLEAVY CASTLE CLINCHES SUSTAINABLE TOURISM AWARD

Killeavy Castle Estate was named 'Sustainable Hospitality & Tourism Business of the Year' at the Business Eye Sustainability Awards. Speaking about the win, Mick and Robin Boyle, owners at Killeavy Castle Estate, said: “At Killeavy Castle Estate, sustainability is a core value that guides everything we do. From our day-to-day operations to our conservation efforts and our farm-to-fork ethos, we are committed to championing eco-tourism and preserving our natural heritage while creating meaningful experiences for our guests.” The hotel is set to embark on a solar panel project in the coming months which will help it meet its goal of maintaining carbon neutrality, based on scope 1 and 2 emissions that the estate achieved in 2023.

Pictured l-r are Darragh Dooley, Executive Head Chef; Mick Boyle and Robin Boyle, owners of Killeavy Castle Estate and Séan Edgell, Head Gardener

GOLD FOR LITTLE PYG

Pizzas from little Pyg were voted number one in Ireland at the Pizza Europa Awards, held in Madrid. The restaurant is now the only Irish restaurant to make the top 50 two years in a row. Having made the top 20, Little Pyg will now compete for the top global pizzeria accolade at the world championships in Naples in September 2024. Head Pizza Chef Federico Rapali said: "Our enormous pizza oven was brought over from Naples and took over 14 men to build. It is even made from the rock of Mount Vesuvius. The dough of each Little Pyg pizza is left to ferment for 48 hours before cooking. It is these types of expert secrets and the time and dedication spent that make our pizzas so noticeably incredible. And now being internationally recognised at the highest levels for this, is just amazing.”

TRIM CASTLE HOTEL OPENS BOANN CAFÉ & BISTRO

Trim Castle Hotel in Co Meath has opened a new all-day dining destination, BoAnn Café & Bistro. Named after the legendary goddess of the River Boyne, the 58-seater restaurant, which also features an outdoor terrace, replaces the hotel’s Barista Café. Menus, created by Head Chef Daniel Putanu, reflect the field-to-fork ethos of the property, with a focus on produce from surrounding areas in Meath and Louth. Everything served is handmade in the hotel’s kitchen, from artisanal breads and jams to home hay-smoked salmon and desserts and pastries.

EURO TOQUES IRELAND ANNOUNCES SEMI FINALS CONTESTANTS

The 14 young chefs selected from across the country to participate in this year’s Euro-Toques Young Chef of the Year competition, presented by principal partners La Rousse Foods, have been announced. They are:

• Cillian McCarthy, The Morrison Room, Carton House with mentor Adam Nevin

• David Harte, The Searooms at Kelly's Resort with mentor Chris Fullam

• Anna Hevers, Goldie, Cork with mentor Aishling Moore

• Nell McCarthy, dede with mentor Ahmet Dede

• Victor Erisay, Chapter One by Mickael Viljanen with mentor Mickael Viljanen

• Aoife Comerford, Glover's Alley with mentor Conor Morrissey

• Joao Carlos De Oliveira de Lima, Michael’s with mentor Gaz Smith

• Stiofán Feeney, Ballynahinch Castle with mentor Danni Barry

• Tom Donohoe, Orwell Road with mentor Dan Hannigan

• Ian Harford, Aniar with mentor JP McMahon

• Bryan Bridgeman, Homestead Cottage with mentor Robbie McCaul

• Gráinne Brown, The Morrison Room, Carton House with mentor Adam Nevin

• Rob Martin, Mulcahy's Restaurant with mentor Bruce Mulcahy

• Marcell Palfalusi, Thyme Restaurant with mentor John Coffey.

The semi-finals will take place in June and the overarching theme for this year's competition is "Inspiring Regeneration," focusing on food waste, food awareness and food miles.

Judges of the 2023 Euro-Toques Young Chef of the Year Competition with winner Shauna Murphy

NEW LOOK FOR VIKING HOTEL WATERFORD

Thirty-nine new guest rooms have opened at the Viking Hotel Waterford, designed by architect Hugh Wallace. Each room features bespoke artwork that incorporates local landmarks and places of interest, king-size beds, walk-in rainfall showers in the bathrooms and exclusive Prija bathroom amenities.

APPOINTMENT

Cork International Hotel has appointed Paul Ryan, a native of Mallow in Co Cork, as its new Executive Chef. Paul has more than 20 years of expertise in hotels, restaurants and airports where he developed dishes for business and first-class airline catering. Sustainability is at the heart of the food produced at Cork International Hotel and Paul wants to continue and further develop that ethos. “Sustainability in the kitchen is paramount. It's about sourcing ingredients responsibly, minimising waste and embracing eco-friendly practices. From supporting local farmers to utilising seasonal produce, every decision impacts our planet's health. As chefs, we have a duty to preserve the environment for future generations, while creating unforgettable culinary experiences. Keep the air miles for the holidays!”

DROMOLAND CASTLE WELCOMES SARA BYRNE

Dromoland Castle has signed rising star Sara Byrne as its Touring Professional for the 2024-25 season. Fresh from capping off a final collegiate season at University of Miami and named a Women’s Golf Coaches Association Second Team All-American, the Douglas native is hopping back across the pond to join one of her homeland’s most prestigious golf resorts.

“Last summer in Ireland was absolutely fantastic. I loved every second of it. Then I went back over to the States and closed out my time there in one of the best ways possible. I can’t think of a better welcome back to Ireland than becoming a partner to one of the country’s most incredible golf resorts and continuing to grow as a golfer in these amazing surroundings.”

Future Talent

Now in her third year of International Hotel Management at ATU Galway, Monaghan native Rachel Ward is gaining invaluable experience in properties at home and abroad

I discovered my love for hospitality through working in The View Restaurant at Concra Wood, Castleblayney while studying for my Leaving Cert. I loved meeting and serving people and it inspired me to choose a hospitality course in my CAO. After completing my first year in Galway, I decided to move to the city full-time and develop my skills. In 2022, I started working in The Connacht Hotel as a Food & Beverage Assistant, a tough role as it’s a very busy hotel but it really pushed me to succeed. In 2023, I moved to The Dean Galway to gain an understanding of how a four-star hotel operates. I worked in both restaurants – Sophie's and Elephant & Castle – and got a great understanding of how two contrasting restaurants operate.

Last year, I also got the opportunity to complete my 30-week work placement in Troutbeck, a boutique hotel in Amenia, upstate New York. I am beyond grateful for the opportunity I received to work in this contemporary Hudson Valley estate hotel. It’s a premises rich with history; the property hosted two early meetings of the NAACP and the then owners, Colonel Joel and Amy Spingarn, were extremely active in the civil rights movement. In fact, “in 1914, Joel, Amy and Joel’s brother Arthur Spingarn, established the Spingarn Medal, the NAACP’s highest honour”, (Troutbeck, 2024). This medal was “awarded annually in perpetuity to the man or woman of African descent and American citizenship who shall have made the highest achievement during the preceding year or years in any honourable field. Recipients include Rosa Parks, Martin Luther King Jr., Duke Ellington, General Colin Powell and Maya Angelou”, (Troutbeck, 2024). The hotel’s Managing Director, John Sheedy, is originally from Limerick and has led the Troutbeck team to great success, including being named the No. 3 resort in the Northeast in the Conde Nast Traveler Readers’ Choice Awards 2023.

"This year, I started working in the g Hotel & Spa as a Food & Beverage server. This 5-star hotel in Galway city exudes luxury and I was excited to start and develop new skills"

At Troutbeck, I worked across numerous departments in a short period of time. It was challenging but I really enjoyed it and I think it shaped me into the person I am today. I grasped a profound understanding of the type of teamwork and resilience that’s required in this industry. I also performed a few shadow days of upper management e.g. the Managing Director, Event & Group Sales Managers and Finance department.

This year, I started working in the g Hotel & Spa as a Food & Beverage server. This 5-star hotel in Galway city exudes luxury and I was excited to start and develop new skills. I’m excited to unfold my narrative and see where life takes me!

HOTELIERS DISAPPOINTED WITH LEVEL OF GOVERNMENT BUSINESS SUPPORTS

Business measures announced by government are disappointing and fall far short of what is required to support small and medium sized regional hotels that are heavily dependent on food services, said Irish Hotels Federation President Michael Magner. “The measures will have a minimal impact for many hotels that are struggling with unprecedented cost increases. This includes many regional hotels that are heavily reliant on food services and are dealing with very tight margins and reduced profitability in what is a very labour-intensive sector.

“Take for example the realignment of PRSI rates. In reality, this will only offset a very small percentage of the enormous cost increases that hotels and guesthouses are experiencing the length and breadth of the country. A fundamental restructuring of employers' PRSI is now essential for our sector. This is one area where today’s measures could have made a tangible difference by introducing a targeted rebate on employers' PRSI. It is very disappointing that this was not forthcoming.”

Commenting on the local authority rates grant, he states that many of the very businesses that need this support are unable to avail of the scheme. This is because businesses with commercial rates greater than €30,000 are excluded. “The average 25-bedroom hotel, for example, pays rates above the €30,000 threshold and is therefore disqualified, while other businesses with much higher levels of turnover and profit are included. It just makes no sense when these are the very businesses that the government should be supporting.”

Businesses are also grappling with the effects of last September’s VAT increase. “The impact of the VAT increase has been most pronounced for food-related services in regional Ireland where margins are coming under tremendous pressure. This decision must be reviewed. At a minimum, we believe there is now a strong and immediate case for the government to reduce the VAT rate to 9% for food-related services within our industry.”

TUTORED BEER TASTINGS AT ELBOW LANE

To celebrate its 10th anniversary, Elbow Lane Smokehouse & Brewery has created a new series of tutored beer tastings at its iconic location on Oliver Plunkett St in Cork. As well as a tasting of its range of beers, these sessions focus on how the restaurant integrates ingredients from the Brewery into dishes created in the kitchen. The hour-long tastings will take place every Saturday at 12 noon throughout the summer.

"A DYNAMIC FORCE AND VISIONARY”

Employees of the O'Donoghue Ring Collection have received special praise and recognition for their commitment to excellence in the workplace, across the family-run portfolio of hotels, bars, restaurants, apartments and spa. Winners on the evening received crafted award plaques, handmade by Killarney native, James Purcell. Special recognition went to Michael O’Donoghue on the night, former Managing Director of the O’Donoghue Ring Collection. He was presented with a bespoke map of Kerry, titled 'The Kerryman', by long-serving employees Denis McCarthy, General Manager of the Killarney Avenue Hotel and Margaret O’Donoghue, Group Series Sales Manager, both of whom have been with the Collection for over 30 years. Managing Director of the O’Donoghue Ring Collection, Gemma Ring said: “During his career, Michael travelled the world, promoting Killarney and Kerry and is very much a proud Kerryman. Michael's exceptional communication skills and relationship-building has been instrumental in promoting our town to both domestic and international businesses and we owe him immense gratitude for his tireless efforts, his innovation, guidance and support.”

Now, more than ever, companies need to ensure that their employees have the skills to compete in a low carbon, resource efficient and circular economy

TRANSITION SUSTAINABILITY to

Climate change and sustainable development are a key focus for Further Education and Training (FET) to make a strong contribution to the Government’s call to action and assist companies to make that transition to sustainability.

Responding to the critical challenges that businesses are facing, SOLAS has launched FET Micro-Qualifications – a new FET offering to address the skills needs of the Irish workforce. These include several sustainability programmes in collaboration with Education and Training Boards (ETBs) and strategic partners such as Enterprise Ireland, IDA, EPA, SEAI, Uisce Eireann and Regional Skills Fora. Micro-Qualifications are a new route to futureproofing businesses, upskilling staff in line with future business needs and flexibly delivered to fit work schedules.

Areas cover Environmental Sustainability, Lean Practice, Resource Efficiency, the Circular Economy and Sustainable Supply Chain Procurement. Further areas are being developed in Sustainable Leadership, Sustainable Finance and Sustainable Reporting. All Micro-Qualifications are QQI accredited and are little or no cost to employees and employers.

Responding to the critical challenges that businesses are facing, SOLAS has launched FET MicroQualifications – a new FET offering to address the skills needs of the Irish workforce.

For further information on what’s available in your locality, contact your local ETB or visit www.skillstoadvance.ie

Proud Sponsor of Ireland's Afternoon Tea Hotel Award

Ingredients

For the crab

INGREDIENTS

Tian of crab and avocado is a favourite of ABIDUR

RAHMAN,

both at home and in the kitchen at Lyrath

This dish is a personal favourite of mine, which I love to make at home and in the kitchen at Lyrath Estate. All of our crab is locally sourced from Fisherman’s Market in Kilkenny and I think you can tell the difference in the quality right away. One of our biggest assets in Ireland is our delicious, fresh fish and that’s what makes this dish so unique. Tian of crab and avocado is fresh and light, with delicate flavours and a little kick from the chilli!

We are very lucky at Lyrath Estate to work with so many local producers and suppliers. This is a very popular dish among our guests.

• 225g white crab meat

• 2tbsp mayonnaise

• Freshly ground black pepper

For the avocado and red onion salsa

• 2 avocados, diced

• 1 red onion, peeled and finely diced

• 1 red chilli, chopped finely

• A little virgin olive oil

For the garnish

• 2 cherry tomatoes, halved

• A little balsamic vinegar

• Flat leaf parsley and chives

Tian of Crab and Avocado

Method

• For the crab, mix all of the ingredients together in a bowl.

• In a separate dish, you will create your avocado salsa, mixing all of the ingredients together.

• To serve, place a tin pastry cutter or something of similar shape in the centre of a serving plate.

• Put a quarter of the crab meat mixture into it and top this off with a quarter of the avocado and red onion salsa.

• Remove the tin and repeat the process for the three other plates.

• Place one half of the cherry tomato on each plate, drizzle a little balsamic vinegar over it and garnish with the fresh herbs.

Abidur Rahman is Head Chef at Lyrath Estate

With a new JUSTTIP solution for hospitality hitting the market, James Fahy talks about making a difference to people’s lives

Talking to...James Fahy

“From

the start, our aim has been to put money back into the pockets of people that need it the most, in real-time”

Ciara Walsh and James Fahy, JUSTTIP

WHERE DID THE IDEA FOR JUSTTIP COME FROM?

The idea came from our own experiences really. Back in 2021, I wanted to leave a tip in a coffee shop but I didn’t trust that it would go straight to staff. I began to question why there wasn’t a way of leaving a tip directly without the need for cash. My Co-Founder Ciara [Walsh] also worked in hospitality from the age of 15, so knew what it was like to not get her tips. That’s where the idea for JUSTTIP came from; from the start, our aim has been to put money back into the pockets of people that need it the most, in real-time. We launched in July 2021 and within a week, we had processed about €6,000. Within a month, we had customers from the UK looking to use our solutions. Today, we’ve onboarded 400 establishments and over 7,000 staff across Ireland and the UK. It’s a really simple solution; employers manage tips using the employer portal to monitor collection and distribution. For employees, tips are paid directly to their bank account every Tuesday. Tax management tools are also available to help with calculating liability.

WHAT DO YOU ATTRIBUTE YOUR SUCCESS TO?

I think we’re doing what we set out to do, which is making a massive difference to people’s lives. Our solution is also helping businesses reduce their costs; JUSTTIP saves business owners the 11.8% PRSI liability due on every tip. Just think about a business that’s doing one million in revenue and 10% of that is tips – that business is paying anywhere between €5,000-10,000 a year in additional payments. In December 2022, legislation was passed in Ireland around the sharing of electronic tips and gratuities. Employers must now distribute tips to employees in a fair manner and similar legislation is going live in the UK later this year. The legislation definitely boosted our business and I think it showed us that we were on the right track.

WHO ARE YOUR CUSTOMERS?

We have all types of businesses on board – hospitality, barbers, hairdressers, coffee shops. Quite a few of our customers have come to us organically. We have all the Pret a Manger sites in Ireland, along with Insomnia coffee shops. Our solution also reduces a business’ administrative burdens. The average business spends anywhere between three and six hours a month on tips admin, putting tips aside and pushing them out to individualised bank accounts. With JUSTTIP, that time on admin is reduced to about five minutes a week.

HOW MANY STAFF MEMBERS DO YOU HAVE?

Currently, the team is at 14. We’re expanding at the moment and planning to launch into regions outside of Ireland and the UK. Sustainable growth is key; we previously tried to scale into the US but we were burning through cash, with no revenue. Since we set up the company, I think we’ve both learned a huge amount around making a company sustainable. We’ve also just launched JUSTTIP Flex which is already doing a significant amount of processing volume.

CAN YOU TELL ME ABOUT THAT NEW SOLUTION?

It’s a new hand-held, mobile tipping solution that’s been developed for restaurants, pubs and hotels offering table service. It lets customers choose their tip amount in a separate transaction from paying the bill. Like the fixed machine, customers can tap with a bank card, phone or watch to leave a tip in just three seconds.

HOW DAUNTING WAS IT TO SET UP A COMPANY AT JUST 19 YEARS OLD?

I think we had the idea and just went with it! I describe it like surfing. You start off paddling and then you get on the board and ride a wave. You never really stop to ask yourself why you’re surfing, you just think, I need to not fall off. We established JUSTTIP to help people and to start a career for ourselves. Things seemed to fall into place, we’re going with the flow and it seems to be doing some good in the world. Of course, there are some areas that are challenging; people management at such a young age can be difficult. If you don’t have the experience, then you can be taken advantage of.

HAVE YOU AVAILED OF ANY FINANCIAL SUPPORTS?

Funding at the start was very difficult. Would you give a quarter of a million quid to a couple of youngsters with no business plan or customers? As we grew though, we managed to attract those supports and today, we’re a HPSU client (High Potential Start-Up), the youngest in Enterprise Ireland’s portfolio.

ARE THERE PLANS TO LAUNCH ANY FURTHER PRODUCTS?

We have a number of products in the pipeline. There’s lots that we want to do. We’ve just hired someone internally on the product side, so there’s lots of new innovations on the horizon. Watch this space!

WHAT’S YOUR AMBITION?

The goal is to become the de facto, like Hoover back in the day. Hoover was the first vacuum cleaner brand to come to market and became synonymous with the product. We want to be known as the people that deliver equitable payments to employees. Our aim is to build market share around an ethical brand that’s looking to actually help people.

“We want to be known as the people that deliver equitable payments to employees. Our aim is to build market share around an ethical brand that’s looking to actually help people”

Approachable

As The Woodland Suite welcomes guests for the first time, The Montenotte takes another step into the high-end leisure market

“We’ve always said we want to reposition The Montenotte at the higher end of the leisure market and to achieve that, we need to have a quality product across the board”

Frits Potgieter, General Manager, The Montenotte

Frits Potgieter’s ambition is to turn The Montenotte into Ireland’s top urban resort. With the Woodland Suite Experience, the property’s latest high-end offering, it looks like that ambition is set to become a reality.

Described as “Ireland’s most luxurious outdoor suites”, the new Woodland Suite Experience is the first of its kind in Ireland. It consists of five Woodland Suites, octagon in shape and suspended above ground, along with four River Suites, more linear in design and focused on showcasing the beautiful views of the River Lee and Cork city below. With an investment of over €8.2 million, each suite features Italian travertine and oak timber floors, free-standing baths, top

end furnishings and private terraces. Right in the middle, between the Woodland and River Suites, is a new Clubhouse which will serve as a gathering spot for guests offering food and drinks.

“At the Clubhouse, we intend to host sun downer evenings with champagne and canapes. It will be an exclusive experience for guests and another example of this environment we are cultivating, where guests aren’t just pampered but also inspired by the nature around them.”

For every guest that books a stay at The Woodland Suite Experience, a tree is planted in their honour. “We’ve partnered with Irish charity Hometree to launch the ‘Nights-for-Nature’ tree planting initiative. It’s part of our overall sustainability programme; this year, our aim is to reduce our carbon footprint by 13%. That might not sound like a lot but to achieve it, we must reduce our water consumption by 14%, our energy by 11%, our gas by 14%, our landfill waste by 36% and our food waste by 25%. It’s a big ask but we’re putting our money where our mouth is to make it happen.”

Woodland Suite

Woodland Suite

Clubhouse

“We’ve partnered with Irish charity Hometree to launch the ‘Nights-forNature’ tree planting initiative. It’s part of our overall sustainability programme; this year, our aim is to reduce our carbon footprint by 13%”

Bookings for the Woodland Suite Experience are currently being taken. “We’re pretty much there so we’ll be ready by August 1st when the new experience is due to open. I think it’s an idea that’s been in the owner’s head for about six years so to see it come to fruition is exciting. We’ve always said we want to reposition The Montenotte at the higher end of the leisure market and to achieve that, we need to have a quality product across the board. The Woodland Suite Experience is an important element of that proposition.” The property has entered its third year of a 5-year €13 million investment programme which has seen some pretty dramatic changes at the hotel. Large banqueting suites have been retired in favour of a new cinema, private guest terraces add to that ‘resort’ feel while the Glasshouse rooftop bar and terrace,

which opened in 2021, adds a new luxurious dimension. “We feel there’s a gap in the market that we can fill. Ultimately, the vision for the property is to become the leading urban resort in Ireland. At The Montenotte, we’ve got the best of both worlds; we’re located on six acres yet we’re just 10 minutes down the road from MacCurtain St, one of the most dynamic streets in Cork. We have 107 bedrooms and suites, 26 private residences, a spa with six treatment rooms and a salt room, a private health club with a 20m swimming pool, private dining spaces, a cinema, a beautiful bar and restaurant with terrace views, a second rooftop cocktail bar and then, the new Woodland Suite Experience, which is solidifying our vision of becoming a resort that can provide guests with multiple experiences.”

With an expanded offering comes the challenge of attracting and retaining new talent. The Montenotte has taken a proactive approach to recruitment by partnering with Cork College of FET- Bishopstown Campus to develop two specialised courses for staff – The Supervisory Development Programme (SDP) and Management Development Programme (MDP). “The new courses give our staff the opportunity to upskill and really develop their careers here. They’re just one of the ways in which we’re supporting our staff and trying to attract new talent. I always say we’re in the people business; it’s not just about guests, it’s also about creating and delivering a brand that revolves around investment in people’s careers and their working environment. Not too long ago, we completed an €800,000 project to redesign our back of house which included a new employee restaurant. Looking after our people and retaining them long-term is our biggest challenge, so we’re prepared to put the investment in to make that happen.”

New schemes such as Paid Sick Leave won’t have as negative an impact as people fear, says Frits. “I think it’s down to company culture and putting employee wellbeing to the forefront of what you do. Schemes like these are positive initiatives, however the

River Suite

River Suite

VAT rate is a totally different story. It’s a move that is absolutely reverberating negatively throughout the industry. If you look at the increased operating costs that we’re faced with across the board, raising VAT just doesn’t make sense. Every week we’re seeing restaurants closing and unfortunately, I think smaller hotels will follow suit.”

Frits has held the GM role at The Montenotte for almost three years. He moved to Ireland from the UK seven years ago, having worked for Red Carnation Hotels and The Doyle Collection. After a few years at Muckross Park Hotel & Spa and the Imperial Hotel, he made the move to The Montenotte. “My wife is Irish and it’s said that the Irish always come home so we decided to relocate. We’re both delighted with the move, Ireland has been very good to us.” Frits studied psychology in college and during a road trip to Hong Kong, ended up serving drinks in a restaurant. “I then went to London and took a job as a night porter, probably the most qualified night porter on the planet with two degrees behind me, listening to my father screaming down the phone, asking what I’m doing with my life. Those roles in London and Hong Kong taught me the power and importance of experience. It’s everything, as is learning from others.”

Once the Woodland Suite Experience opens and the dust settles, next up is a reinvention of the ground floor with additional dining experiences, a restaurant renovation and an expansion of the kitchen. “We want to provide guests with both casual and sophisticated dining options. We call it approachable luxury – an experience that’s luxurious but never intimidating and one that offers the highest level of service. I think we’re on the right track towards achieving that.”

“We want to provide guests with both casual and sophisticated dining options. We call it approachable luxury – an experience that’s luxurious but never intimidating and one that offers the highest level of service”

Bellevue Spa

Cameo Cinema

Panorama Terrace

An extensive refurbishment of The Spa at Dunboyne Castle is taking luxury to the next level

Refreshed +

Visitors to Dunboyne Castle are in for a treat this summer, with the opening of the hotel’s newly refurbished 1,667 square meter spa. New additions to the facility include a thermal suite, manicure & pedicure salon space, reception and retail area and the introduction of two luxury beauty and wellness brands, Ground Wellbeing and Comfort Zone. The new thermal suite is a highlight of the refurb, featuring an infrared sauna, a shower experience, a Himalayan salt room, a herb sauna, a cold bucket shower and a steam room. Spa Manager Lisa Devlin has overseen the refurbishment, which is currently entering phase 2. “I joined Dunboyne Castle about 18 months ago, so I’ve had

“We’re now able to provide our guests with even more ways of nourishing their bodies and soothing their souls”

Lisa Devlin, Spa Manager

the opportunity to take the spa project from inception to its current phase. When phase 2 completes, we will have 17 treatment rooms in total so it’s a very large, very luxurious offering. I think The Spa at Dunboyne Castle has always offered guests high quality treatments in a beautiful setting, but with the new refurbishment we’ve taken that service to the next level. We’re now able to provide our guests with even more ways of nourishing their bodies and soothing their souls. It’s an exciting time here at The Spa,” said Lisa.

The Spa features two wellness brands –Ground Wellbeing and Comfort Zone. Set up by Cork woman Peigin Crowley, Ground Wellbeing provides treatments for people with anxiety, menopause, burnout or gut issues, along with treatments for people going though cancer and chemotherapy. Italian brand Comfort Zone takes a sustainable approach to both skin and planet, offering a complete line of regenerative and effective face and body products, treatments and rituals. The two brands were carefully selected for their sustainability credentials as much as for their effectiveness, says Lisa. “They’ve allowed us to create new packages that can be tailored to each individual guest. They’re excellent brands and judging by the reaction of guests so far, they’re going down very well. My aim is to create a Spa that’s the best in the business and I think we’re well on that journey.”

For Dunboyne Castle, the new-look Spa is the ‘jewel in the crown’, says General Manager Elisabet Diaz Berzosa. “The refurbishment has been a huge undertaking. By the time it’s completely finished, it will be an entirely different product. I believe the new Spa will also help drive a larger number of leisure stays; we can see that happening already.” It follows a refurbishment of the restaurant late last year, while a refresh of the main bedrooms has just been scheduled. “We will also do a soft refurb of the downstairs bar and terrace. Since the hotel was acquired by TMR Hotel Collection in 2022, a huge amount of investment has gone into the property and that’s set to continue.”

Originally from Spain, Elisabet has held the GM role at Dunboyne Castle since 2011. Recruitment is difficult, as is getting people interested in the industry. “The working hours are not the most sociable and they’re not for everyone. Chefs are particularly hard to find. After the pandemic, a lot of chefs didn’t return to the industry. Staff also find it very challenging to find accommodation. We help as much as we can; we have two houses on the estate

beside the hotel that we rent out to staff, which gives them a chance to find their own accommodation. We’re very close to Dublin, but prices there are so high. Hospitality is a tough environment to work in, but it’s never been easy!” Rising costs make it difficult to remain competitive. “Whether it’s F&B, laundry or

“I also want to reposition the hotel in the local and greater Leinster wedding market and really, to be the best 4 star hotel that we can be. With the new Spa, recent refurbs and future plans, we’re well on the way to making that a reality”

energy, prices are escalating all the time. We want to continue offering a product that’s affordable, but price increases don’t help. Margins get reduced and continuous political unrest adds to the overall uncertainty.”

For Elisabet, Lisa and the team, the ambition is to turn Dunboyne Castle into one of the country’s top spa destinations. “I also want to reposition the hotel in the local and greater Leinster wedding market and really, to be the best 4 star hotel that we can be. With the new Spa, recent refurbs and future plans, we’re well on the way to making that a reality.”

“I have to admit, up to recently I had never heard of the term ‘sleep tourism’” writes

As hoteliers look to differentiate their offering, the concept of ‘sleep tourism’ should be one that ranks highly in their investment strategies, DR DONAGH DAVERN

Ihave to admit, up to recently I had never heard of the term ‘sleep tourism’. In an effort to attract more market segments, hoteliers are honing in on what consumers want and sleep is certainly one of these things. As the father of two young boys, I can certainly appreciate the merits of getting a good night’s sleep! An Irish survey of over 13,000 respondents by Laya Healthcare found that almost 80% were sleep deprived.

For many years now, hotels have captured the imagination of guests with their extensive spa and wellness offerings. What started off as a small leisure centre offering with sauna, steam room and pool, has advanced enormously over the past number of years to include extensive areas with facilities such as caldarium, tepidarium and hydrotherapy facilities. Yoga, pilates and personal trainers are all on offer across various hotels, with individually branded work-out spaces carving out a separate reputation for service than the main hotel – but housed under the same roof.

For some guests, the hotel room is the place where they will spend most of their time during their visit and a sound night’s sleep has always been a guest priority. Experts recommend between seven to nine hours sleep per night, with the American Academy of Sleep Medicine telling us that less than seven hours of sleep per night on a regular basis can lead to adverse health outcomes including weight gain, diabetes, heart disease, depression and even an increased risk of death. Less than seven hours sleep is also linked to impaired performance, an increase in human errors and an increased risk of accidents, so the benefits of getting a good

Tight

night’s sleep are abundantly apparent. Sleep Tourism refers to an increase in the number of travellers who seek out accommodation types which specifically focus on the area of sleep quality and wellness. In its most basic form, this might include a “pillow menu” where you can choose from a range of pillows of various degrees of hardness or softness depending on your preference, to a mist spray infused with lavender at the side of the bed which promises to enhance your sleep quality.

Westin Hotels offer their “Heavenly Bed”, with a mattress so comfortable you’ll want to buy your own for home. The bed, manufactured by Simmons exclusively for the hotel chain, is composed of a 13” no flip pillow top mattress with individually pocketed coils. Guests can purchase their own “Heavenly Bed” through the online Westin store. This website even gives instructions on how to make up the bed to achieve maximum comfort and relaxation. Swedish bed manufacturer Hästens makes its mattresses from South American horsetail hair which is steamed, heated and hand-stretched and you are even invited to try the bed out in their “sleep spa” so that you too can sleep like the celebrities and tech millionaires who sleep in a Hästens bed. Starting from $8,500 USD, what they call their “sleep systems” (or what we call beds) are certainly not cheap and the price can go all

the way to $400,000 USD for a custom built Grand Vividus mattress – they take 600 hours to make and the company has a wait-list to acquire one! The Lotte New York Palace Hotel offers eight suites with different models of Hästens beds, with the ultimate night’s sleep offered in its “Hästens Ultimate Sleep Suite” which contains a $200,000 USD Vividus bed. This bed will be made up by one of only nine highly-trained “bed artisans” – just in case you wondered who was making your bed!

Curtains and black-out blinds are another consideration which hotels have to consider and some hotels even offer sleep-enhancing services such as aromatherapy, white noise machines and soothing music which incorporates the likes of crashing waves on a beach. Obviously adjustable lighting, including bathroom night lights and optimum room temperature, are also factors to consider. The Zedwell in London offers 750 sound-proof bedrooms with no windows to provide a peaceful night’s sleep, with soothing coloured lights and citrus scents in the rooms to encourage patrons to switch off and sleep. Equinox in New York boasts temperatureregulated bed sheets to suit the prevailing season. The quality of the air in the guest room is also of importance and air purifying devices are already being installed in some hotel rooms to facilitate a more refreshed night’s sleep for patrons. These are often complimented by hypoallergenic mattress and pillow protectors to mitigate dust mite allergens.

To achieve the ultimate sleep experience, The Mandarin Oriental on Lake Geneva has partnered with a medical sleep clinic in the area to offer a three-day sleep programme which studies client’s sleep patterns, helps to identify sleep disorders and ultimately leads to a better night’s rest. Over in The Cadogan in London, a ‘Sleep Concierge’ is available to guests offering meditation sessions, hypnotherapy, pillow menus and weighted blankets.

The internationally acclaimed Conde Nast Traveler tells us that one of the most important things hoteliers must offer a guest is a comfortable bed. It might be the most basic need but the quality, cleanliness, design, positioning and size of the bed are all crucial factors in achieving guest satisfaction

As hoteliers strive to seek out new markets, the concept of ‘sleep tourism’ should be one which ranks highly in their consideration and investment strategies.

Dr Donagh Davern is a lecturer at Munster Technological University and a former Hotel General Manager

LESS THAN7hours sleep linked to

IMPAIRED PERFORMANCE, AN INCREASE IN HUMAN ERRORS AND RISK OF ACCIDENTS

RESPONDENTS BY LAYA HEALTHCARE FOUND THAT ALMOST 13,00080% WERE SLEEP DEPRIVED

DARREN D’ARCY Manager and Sommelier, Volpe Nera

“I carefully choose wines based on their balance of tannin, alcohol and sweetness levels, but I pay particular attention to its acidity”

The first thing I look for when adding a wine to the list is its suitability for pairing with our cuisine. I either choose wines that are versatile and pair well with a variety of different elements of the dishes, or I will choose a specific wine that complements and enhances the flavours of a particular dish. I carefully select wines based on their balance of tannin, alcohol and sweetness levels, but I pay particular attention to their acidity. For me, the acidity levels need to be relatively high and well structured, as there are a lot of delicate flavours and citrus elements to the dishes at Volpe Nera.

I find that recently, consumers are more conscious of alcohol levels when choosing a wine so wherever possible I try to select wines with lower ABV levels, which can be a challenge in a warming climate.

I also consider the integrity of the producer when choosing a wine. I find that more often than not, I will lean towards wines that are made organically or biodynamically and where there are sustainable practices in the vineyard and in the winery.

Coming into the warmer weather, I enjoy a nice pale Provençal style Rosé and Gramona, ‘Mart Rosé’, 2022 from the Penedès in Spain certainly hits the mark. I’m also enjoying fresh, bright and crisp dry white wines such as La Bicicleta Voladora Blanco, Tempranillo Blanco 2022 from Rioja, Primitivo Collantes, ‘Viña Matalian Seco’, Chiclana de la Frontera 2023 from Cadiz, Cataldi Madonna Giulia, Pecorino 2022 from Abruzzo and Font-Mars, Picpoul de Pinet 2022 from the Languedoc in France.

The red wines I am partial to at the moment are fruit driven, light to medium-bodied styles with soft tannins and fresh acidity. Wines such as Filipa Pato, ‘Dinamica’, Baga, 2023 from Bairrada, Portugal, Blankbottle, ‘Master of None’, 2021 from the Western cape of South Africa, Col D’orcia, Chianti, ‘Gineprone’, 2022 from Tuscany and Domaine Louis Claude Desvignes, Morgon “Corcellete”, 2022 from Beaujolais, France to name but a few.

“There’s a big difference between what the Somm’s (or Generation Z) are drinking and what their customers, the (Baby Boomers), want”

JULIE DUPUOY

Sommelier

“Don’t hand me the wine list”, I regularly joke with my friends when dining out. We tend to dine where the lists are interesting and fortunately, that is becoming more common. Selecting wines for others has always felt rather straightforward. Selecting wines to enjoy myself paid partially by the budget of friends is a much cloudier prospect.

Shall I go classical or out of the box? What colour shall we drink? Are we taking one bottle of something versatile or are we on a two or three bottle night with room to explore? I do eventually get there, typically by the fifth return visit by the server to take the drinks order.

Recently, I have been very impressed by some of the wines produced in Central Europe such as the magical dry furmints by Steigler in Sopron, Hungary or again by the charmingly delicious and low intervention wines of Krasna Hora winery from Moravia, in Czech Republic. Or what about Chardonnay? A grape variety I have always cherished and which is coming back in fashion. Burgundy is sadly too often out of reach price wise, but perhaps we could look at something from Arbois in the Jura? Rijckaert produces some fantastic wines and they offer great value for money. Otherwise, let’s treat ourselves with a bottle of Racines Chardonnay from Santa Rita Hills, a new generation of Californian wine offering a style with an incredible purity and transparency, far away from the buttery oak bombs that the region built its reputation on.

Shall I choose a red wine too? It is summer so I am personally in the mood for lighter, brighter, juicier styles. A red Galician wine could tick the box perfectly and it would be the occasion to taste again some local grape varieties such as Caiño Tinto, Espadeiro and Sousāo which makes it even more interesting. Otherwise, what about a Montepulciano d’Abruzzo by Torre di Beati, an organic producer that makes some wonderful wines in the South of Italy or a deliciously spicy and vibrant Blaufränkisch by Prieler in Burgenland, Austria?

“We tend to dine where the lists are interesting and fortunately, that is becoming more common”

JEAN SMULLEN Wine Consultant

There’s a big difference between what the Somm’s (or Generation Z) are drinking and what their customers, the (Baby Boomers) want. Most wine consumed in Ireland in 2024 is from wine’s biggest customer base, the generation born between 1946-1965, known as Boomers. For these customers, on any wine list, there are a few “must haves.”

Ireland is one of the Top 10 global wine markets for wines from DOCa Rioja. The reason is simple – most of the Boomers grew up with Spanish package holidays. As a result, their first wine experience involved Spanish wine. A caveat – modern wine making in Rioja is moving away from the classical aged red wine style, having diversified into white, sparkling and lighter styles of red, which is what the Somm is drinking!

What of Mrs Boomer? Well, her preference is also Spanish but a white grape from “Green Spain”, the DO Rias Biaxas on Spain’s Atlantic coast. The maritime climate here is not unlike Ireland’s, except they grow vines. Albariño is the region’s native white grape and has become enormously popular. In 2014, Albariño accounted for 4% of all wine sales in Ireland and by 2020, that had grown to 13% of the market.

So, what is the Somm drinking? Well that would be Vermentino, one of Italy’s most widely planted white grapes. It makes a wonderfully aromatic white wine with ripe stone fruit flavours and Generation Z

And as all of this goes on in my head, the server will probably pour me a glass of a crisp and savoury rosé, such as Rosato di Vera by Fattoria San Lorenzo, that my friends would have ordered in the meantime. The wine is simple and delicious and the perfect aperitif. I can relax, switch off and focus on the company.

cannot get enough of it!

You cannot mention a wine list without including a Sauvignon Blanc. In Ireland, SB is THE most popular grape variety. In 2020 it accounted for 65% of all white wine sales. What is driving this? New Zealand of course, a must stock on any restaurant wine list. Quite simply, no matter which generation of drinkers you target, this is the wine that’s going to be ordered. The Somm’s prefer their SB to be more old school; they go back to the Loire for more expensive styles from the AOP’s of Sancerre and Pouilly-Fumé.

Ireland’s red grape of choice must be Malbec, a grape which originated in South West France but found its natural home in Argentina’s Mendoza region. In recent years, Argentine Malbec has replaced Châteauneuf-du-Pape as the wine of choice with male Boomers. The Somm’s prefer red wines made from rare red grapes, preferably natural, organic, biodynamic and sulphur free, from anywhere in the world but the more obscure the better. Trust me, there are a lot of these wine styles out there in the marketplace and their popularity continues to explode.

The generation gap is alive and well and to be found on many wine lists in Irish restaurants. Make sure you accommodate everyone when choosing your list and be particularly mindful of the age of your core customer base.

My Most Memorable Meal

My most memorable meal was in what is now one of my favourite restaurants in the world, St John, an English restaurant on St John Street in Smithfield, London. This restaurant was set up in the early 90s with Chef Fergus Henderson at the helm and became famous for its ‘nose to tail eating’. Henderson spotlights offal and other cuts of meat which were rarely seen in restaurants back then and his menu is full of revitalised traditional British dishes such as pig’s trotters, faggots and ox tongue. It’s difficult to appreciate now, but this was a totally novel approach to restaurant dining at the time.

I have been back several times since my first visit there when I was a sous chef at Market Lane and it still evokes the same sense of excitement and anticipation that it did the first-time round. When you enter St John’s, the first things that stands out are the plain whitewashed walls and the ceaseless movement of servers who are all wearing white chef-like jackets. I love the simple and stripped back, but totally professional, feel of the place. I also really like the type of food that typifies the nose to tail eating that defines this restaurant’s great reputation. As a chef, the concept of using every bit of the animal and maximising its flavour is deeply satisfying.

I love going to restaurants with friends, tasting as much food as possible and sharing dishes between the group, but the starter of ‘bone marrow with sourdough and crunchy parsley salad’ at St John’s is something I could eat all to myself quite happily on a regular basis.

Some of my other favourite dishes include ‘Blood Cake and Fried Eggs’ and ‘Welsh Rarebit’ and a stunning whole brown crab served with buttered toast. The provenance is impeccable and the food is simply presented and well executed. The menu doesn’t bother with overly complicated descriptions; what you read is what you get. I’m always impressed by the food, but I’m equally impressed by the quality of service and knowledge the servers have of the food and drink menus. For me, it is this combination of excellent food and service that makes a meal or food experience so memorable.

It’s on my bucket list to order the roast suckling pig from the feasting menu at St John’s. You need to give one weeks’ notice to secure the main ingredient and the party needs to be eight or more. To drink, I like to sample some

“The menu doesn’t bother with overly complicated descriptions; what you read is what you get”

of their own brewed beers and a few glasses of red wine from the extensive and mostly French wine list. Both go really well with the earthy and comforting food that’s served there.

I will always visit this restaurant anytime I go to London, whether it’s just a snack at the bar with a glass of wine or three hours of grand dining complete with wine and digestifs. It’s 10/10 every time.

Rob Fitzpatrick is Head Chef at Market Lane Restaurant, Oliver Plunkett St, Cork