ISSUE 9 2021 | HOTEL CATERING REVIEW ISSUE 7 2022 Top tips to reduce your consumptionenergy today Executive Head Chef at Galgorm, David Gillmore, on the importance of having a good work ethic Refreshed Refurbished and Excellence PromotingEmployer Power Struggles when HARD WORK pays off A SENSE OF ESCAPISM AT THE REIMAGINED CROKE PARK HOTEL Fáilte Ireland’s new initiative aims to help tourism businesses attract and retain staff, now and into the future
&REFURBISHEDREFRESHED
Croke Park Hotel has undergone a complete refurbishment of its ground floor14 Top tips to consumptionreducetoday Executive Head Chef at Galgorm, David Gillmore, on the importance of having good work ethic Refreshed Refurbished and Excellence PromotingEmployer Power Struggles when HARD WORK pays off CROKE PARK HOTEL Fáilte Ireland’s new initiative aims to help tourism businesses attract and retain staff, now and into the future NEWS QUICK CHAT ISSUE 7 2022 21 By committing to driving long-term change, we can build tourism back bigger and stronger and create a fundamental shift in employee perception that will support the long-term repositioning of the tourism industry and ensure a future pipeline of talent Jenny De Saulles, Director of Sector Development, Fáilte Ireland ENERGY We take a look at some of the ways you can reduce your energy bills today 25
1ISSUE 7 2022 | HOTEL CATERING REVIEW IN THIS ISSUE 04Contents28REGULARS Go to hotelandcateringreview.ie for the editiononline STAFF SHORTAGES Talbot Collection has relaunched its Trainee Chef Development Programme13 DRINKS CART The latest releases, news and all things drinks-related 16 INTERVIEW The Executive Head Chef at Galgorm on why having a good work ethic takes you farther as a chef than talent18
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2 HOTEL CATERING REVIEW | ISSUE 7 2022
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Elsewhere in this issue, we take a look at the newly refurbished Croke Park Hotel. Reflecting the vision of Chairman Bernie Gallagher, the reimagined areas “create a sense of escapism to somewhere exotic and unknown, as well as instilling in each guest a sense of calm and belonging.” On page 18, we catch up with Galgorm’s Executive Head Chef David Gillmore to talk about running an apprenticeship scheme at the Antrim resort and why hard work beats talent.
Art Director: Lenny Rooney
New research from Fáilte Ireland shows that tourism businesses are making positive changes to their work practices. Over 70% of the businesses that were surveyed who are currently recruiting are o ering increased pay, while 63% are o ering more flexible work patterns, designed around the needs of the employee as well as the business. In addition, 54% of businesses are o ering additional opportunities for upskilling and training, leading to more opportunities for progression. Fáilte Ireland’s newly launched ‘Employer Excellence’ initiative aims to build on those positive changes. The programme will run in three year cycles, giving businesses enough time to embed proactive employee engagement practices into the culture of their business. Participating businesses will obtain the Employer Excellence mark on completion of the programme which will, says Fáilte Ireland, become a trusted symbol denoting a quality workplace for employees. Managers of participating businesses will also get the chance to undertake a new ‘Best in Class People Management’ programme, covering areas like Best Practice Recruitment and Induction, Probation and Performance Management and Building High Performing Teams. To read more about the programme and how to apply, turn to page 21.
Innovation, Inspiration & Connection for the Hospitality Industry REGISTER FOR FREE AT WWW.HOSPITALITYEXPO.IE 5,000+visitorsindustry 200+ exhibitors & sponsors 3 conferencestages networkingDedicatedarea demonstrationsInteractive The must attend exhibition for the entire hospitality sector. October 11-12, 2022 | Main Hall Complex, RDS, Dublin 4
Hotels across the country are being invited to showcase their innovative breakfast o ering with Flahavan’s ‘National Porridge Awards 2022’ for Hotels
3. Best Promotion of Porridge
National Porridge Awards for Hotels
A winner will be announced in each of the three categories, with an overall winner chosen from these. Category winners will be awarded €500 each for their culinary teams, while one overall winner will be named ‘National Porridge Awards Champion 2022’ and will receive an additional €500 (ie €1,000 total) for a big team night-out!
“We want to acknowledge the innovative and creative ways hotels’ culinary teams can elevate the breakfast experience”
The awards will be split into three categories:
Flahavan’s
“I’m honoured to have been invited to judge these awards by Flahavan’s,” said Eunice Power. “I grew up on Flahavan’s Oats and continue to enjoy them for my breakfast, as well as incorporating it as an ingredient into many of my recipes. In my review of the shortlisted porridge entries, I’ll be looking out for key features that make a great porridge including texture, flavour, presentation and origin of ingredients. As breakfast is such an important meal in any hotel experience, I’ll also be considering how creative each hotel has been in optimising their guests’ porridge experience in terms of toppings, accompaniments and presentation. You cannot judge these awards without also considering the typical guest profile of the
You can find the entry form for the awards here: www.flahavans.ie/foodservice
l aunches
Entries for this years’ Awards must be submitted by 28th October 2022 and must, of course, incorporate Flahavan’s Oats – Ireland’s favourite porridge oats. Participants can submit their entry via the Flahavan’s website (visit Flahavans.ie/foodservice) by completing a brief online form, as well as uploading photographs that represent their entry best. Well-known chef, food writer with the Irish Times and contributor to RTE’s The Today Show, Eunice Power, has been invited to judge the awards.
Taking hotel breakfasts to the next level with Flahavan’s
Rewarding creativity within Ireland’s hotels
establishment – corporate vs leisure guests, and ensuring the breakfast offering is correctly tailored to guests’ needs.”
“The idea of a National Porridge Awards has been on our radar for some time,” said Shane O’Hanrahan, Flahavan’s Foodservice Business Development Manager. “We want to acknowledge the innovative and creative ways hotels’ culinary teams can elevate the breakfast experience for their Irish and international guests by incorporating our world-class Irish wholegrain oats into their breakfast offerings. The time has come to celebrate and reward that effort.”
The entries will be whittled down to a shortlist of 10 in total, which will be personally judged by Eunice Power along with a member of the Flahavan’s team at each hotel, with the winner due to be announced by the end of November.
F
lahavan’s has announced details of its inaugural National Porridge Awards 2022. The competition will be open to the hotel sector this year and has been developed to help shine a light on the wonderful innovative ways hotels can play an important role in putting locallysourced Irish oats at the heart of their breakfast experience.
2. Most Innovative Porridge
Optimising the guest’s porridge experience
4 HOTEL CATERING REVIEW | ISSUE 7 2022 Partner Profile
1. Best Classic Porridge
Does your hotel serve outstanding porridge oats?
How does your hotel put world-class, locally-grown Irish oats at the heart of your breakfast experience? Enter the 2022 National Porridge Awards today and have your culinary team recognised for excellence by Ireland’s favourite porridge brand, Flahavan’s.
Closing date: Friday 28th October. Go to Flahavans.ie/foodservice for more details.
BUSWELLS
HITS THE MARKET
Buswells Hotel in Dublin has been placed on the market with a guide price of €22 million. The 67-bedroom hotel is, says Savills, offered for sale free of management agreement and brand and represents a rare opportunity to invest, reposition and extend (SPP) in a top European capital. Tom Barrett, Head of Hotels & Leisure, Savills said: “Buswells is in the best Dublin location. Prime, but discreet and at the centre of everything an upscale hotel guest requires. Recent STR data for Dublin shows strong trade, with July occupancy of 86% at an ADR of €188 and RevPAR 21% above July 2019. This hotel presents a very rare opportunity to add value to a trophy Dublin hotel.”
News 6 HOTEL CATERING REVIEW | ISSUE 7 2022 Your monthly round-up...
APPOINTMENT
TRIGON HOTELS LAUNCHES CHARITY BALL
News 7ISSUE 7 2022 | HOTEL CATERING REVIEW
Trigon Hotels has announced it's hosting a charity ball in aid of Cope Foundation and Ability@Work. The event will take place at the Cork International Hotel on Friday, October 21st and tickets are on sale now. Cope Foundation is Trigon Hotels’ charity of choice for 2021 and 2022. The organisation supports over 2,800 children and adults with an intellectual disability and/or autism across Cork city and county to live a life of their choosing and to date, Trigon Hotels has created sustainable employment for six people through Ability@Work. Emer, who’s supported by Cope Foundation, said: “Thanks to Cope Foundation's Ability@Work Programme and Trigon Hotels, I now work with the breakfast team in the Cork International Hotel, I love my job. Everyone is so friendly. I'm really looking forward to the ball in October. It will be great to get dressed up and dance the night away with all my friends.”
£2.5M RESTORATION FOR NEWCASTLE HOTEL
Cliff House Hotel in Ardmore, County Waterford, has appointed Tony Parkin as Chef-Patron of House Restaurant at the hotel.
Tony Parkin was recently ChefPatron of Michelin-starred Tony Parkin at The Tudor Room at Great Fosters Hotel in Egham in the UK. In addition to winning a Michelin star, he also achieved four AA Rosettes for The Tudor Room. Tony began his career with an apprenticeship under John Campbell at The Vineyard at Stockcross, which led to a long stint in Copenhagen working at Kommendaten and Noma. He has also worked in other renowned restaurants including Northcote, Restaurant Gordon Ramsay and Restaurant Adam Simmonds at Danesfield House.
Located at the foot of the Mourne Mountains, the 200-year-old Avoca in Newcastle, Co Down has undergone a major £2.5 million restoration, renovation and refresh. All bedrooms have been modernised, with soft furnishings, deepfilled beds and salvaged flooring. Salvaged teak countertops, sourced from a traditional chemist shop in Newry dating back from 1890, feature in the main bar and the Wild Hare. Interior walls have been stripped back to original brick work and antiques, fireplaces and other furnishings have been sourced from other historic buildings throughout Ireland and the UK. Owner Jack O’Hare said: “It was hugely important to us that we retained the unique character, heritage and history of the building and we got some lovely surprises during the process of the restoration. We uncovered an old Victorian lift in the property, which dated back to 1860 as well as a well-preserved 'Moonlight Calendar' booklet dating back to 1901, which contained advice to cyclists for riding your bike in dark unlit streets.”
Lawlor’s of Naas has launched its Vi’s Restaurant, a private garden space, underground carpark and Picturedbedroomincreasedcapacity.isauthor
Daniella Moyles with her father Anthony Moyles, who held the role of Head Chef at Lawlor’s of Naas back in the 90’s.
APPOINTMENT
The Circle Club has announced the appointment of Donegal native Richard Carmody as Executive Chef at the Bord Gáis Energy Theatre’s private members’ club. Previously, he held roles at Brownes on the Green, The Winding Stair, the Dylan Hotel and the Old Jameson Distillery as Executive Chef of Banqueting and Bistro. In 2016, Richard Carmody joined Press Up Entertainment Group, working as Head Chef in Sophie’s in The Dean for almost four years. Richard joins The Circle Club from The Mayson, where he was Executive Chef from 2020.
BAR 1661 took the top prize of Ireland’s Bar of the Year at the Bar of the Year Awards 2022. Along with winning the overall prize, it also won gold for Innovative Bar of the Year and bronze for Cocktail Bar of the Year. One of the few independently owned and operated bars in Dublin, BAR 1661 was named for the year poitín was banned in Ireland. The bar’s mission is to pay homage to all of Ireland's native drinks, but especially Poitín, writing its own chapter in the colourful story of this once notorious Irish spirit and ensuring its place in the modern canon of Irish drinks. Owner and founder Dave Mulligan said: “This is a huge reward for our team, who have worked tirelessly for over two years to bring BAR 1661 to unrivalled standards. A shared love of cocktail bars and Irish spirits drives us to be the best we can be and shining a spotlight on poitín makes it all worthwhile. Winning Bar of the Year is an amazing result for independent cocktail culture.”
News 8 HOTEL CATERING REVIEW | ISSUE 7 2022
ONNAASPUTTINGBACKTHEMAP
BAR 1661 WINS BIG AT BAR AWARDS
includesextension,multi-millionneweurowhichadditions like
Eileen, Ronan, Eugene and Ailise Greaney in Naples
DOUGH BROS AMONG WORLD’S TOP 100 PIZZERIAS
Galway’s The Dough Bros have been crowned one of the Top 100 pizzerias in the world and the single best in the country. Ronan and Eugene Greaney journeyed to Naples for the 50 Top Pizza event and were listed as the No. 79 best pizzeria in the world and the Top Pizzeria in Ireland 2022, with judges citing their “dough is made to perfection and the selection of raw ingredients is always top quality.” The awards are judged on the quality of the pizza (leavening and primary ingredients), the service, the location, the wait and the beverage lists. “We have some of the best dairy, meat, veg in the world right here, on our doorstep. So why can't one of the world's best pizzerias be right here in Galway, on the west coast of Ireland? Sounded crazy but that has been our goal from day one and now we have seen that materialise.” Commenting further on the win, judges said: “The last two years have been very complicated for these brothers from Galway. However, the health crisis has made the two rethink their business strategy, leading them to decide on a new offer, a pizza which can be sent to all corners of the country. The idea has been a resounding success and now they are reaping the rewards. In fact, undeterred, they have refined their deliveries and developed a kit for making pizza at home."
THE SECRET GARDEN AT RED BANK
investment of €450,000 to reimagine the lobby, bar and restaurant. The open plan space was designed by architect Hugh Wallace, best known from RTE’s Home of the Year. “We wanted to create an all-day food and beverage operation, from a 7am breakfast to a 10pm dinner. The design approach therefore had to allow for flexibility and more importantly, the ability to change the mood from morning, afternoon and evening. The design allows the space to adapt and deliver the maximum number of covers,” said Damian Meehan of Douglas Wallace. Commenting on the hotel’s new four star status, Andrea Wallace, General Manager said: “I am so grateful to the wonderful team here at Aspect Hotel who have worked tirelessly to provide an exceptional level of service to our guests, especially throughout the pandemic. To come out the other side celebrating our 4-star status is testament to their resilience and hard work.”
News 9ISSUE 7 2022 | HOTEL CATERING REVIEW
ASPECT HOTEL CELEBRATES 4 STARS
The Red Bank Restaurant in Carrick-on-Shannon, Co Leitrim, recently opened The Secret Garden, an outdoor dining space seating up to 60 and featuring a 4m-tall blossom tree with 14,000 lights at the centre. Created by Head Chef Michelle McGowan, main dishes at The Secret Garden include seafood linguine packed with Clew Bay mussels, king prawns and monkfish, served with Blackened Bread. Another highlight is the Andarl Farm Pork Tasting Plate featuring oat rolled pork fillet, confit belly and black pudding tian, complemented by cherry purée, pickled mustard and a rich port jus.
Located in Park West programmerefurbishmentanhasIreland.statuselevatedHotelGroup’sCampus,BusinessPREMAspecthasbeento4-starbyFáilteThehoteljustcompletedextensivewithan
Now in their 33rd year, the Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, event caterers, healthcare caterers, site caterers, as well as individuals and teams, that achieve the highest standard of product and service in the industry. For more information visit: hotelandcateringreview.ie/awards or contact Jill Thornton, Senior Event Manager Phone: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com PROUDLY SPONSORED BY Enter visit www.goldmedal.ie #GMA22IRL Now31*01*23Date:TheHotelGalmont&Spa, Galway Venue :
The Rose Hotel has been shortlisted in the annual Chambers Ireland Sustainable Business Impact Awards. The hotel engaged with Fifty Shades Greener in 2021, an initiative which led to several energy saving measures at the hotel including changing all bulbs to LED, installing sensor lighting, collaborating with a local garden centre to utilise disposed of coffee and actively monitoring their utilities and CO2 every month. So far, the hotel has achieved a 16% reduction in energy and a 26% reduction in food waste. In April this year, Executive Head Chef Odran Lucey became the first person in the world to complete a new qualification for Environmental Sustainability Management in Hospitality.
News 11ISSUE 7 2022 | HOTEL CATERING REVIEW
“With 42% of pub-goers expected to curtail visits due to cost of living pressures, it is vital that Finance Minister Paschal Donohoe provides urgent and substantive energy supports to the pub trade in Budget 2023. Pubs cannot pass on increases to customers already under financial strain and colossal energy costs are going to force pubs to close, or reduce their winter opening times,” said Clancy. He added that reduced footfall, coupled with an unprecedented rise in energy costs after 22 months of Covid lockdown closures and restrictions, means we are almost certainly looking at the permanent closure of many more pubs.
DROMOLAND HOSTS WOMEN’S IRISH OPEN
financial strain. The research found that 42% of Irish adults plan to visit hospitality venues far less often between now and New Year’s Eve.
‘URGENT tosaystheandCEO,Vintners’Survey.CGAlivingremainderplanMoreNEEDEDENERGYSUBSTANTIVE’ANDSUPPORTSFORPUBSthanfourin10Irishadultsfewervisitstopubsfortheof2022duetocostofpressures,accordingtotheCostofLivingConsumerPulseThedatahaspromptedFederationofIrelandPaulClancy,tocallforurgentsubstantiveenergysupportsforpubtradeinBudget2023.Hepubscannotpassonincreasescustomersalreadyunder
ROSE SHORTLISTEDHOTEL FOR SUSTAINABLE AWARD
More than 25,000 spectators attended the KPMG Women’s Irish Open at Dromoland Castle’s 18-hole Championship Course. Ireland’s leading female golfer Leona Maguire was the star attraction at the event which, said Cllr Tony O’Brien, Cathaoirleach of Clare County Council, offers an opportunity for Clare to promote the golfing experiences on offer in the county to a national and international audience.
ThankSponsorstoouryou Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com www.goldmedal.ie 31*01*23
Information on The Talbot Collection Chef Development Programme can be found at www.talbotcollection.ie
to this year’s programme will receive a salary, accommodation, meals and transport for the duration of the programme. Following the course, they will have the opportunity to learn and work on-the-job with a team of experienced chefs in one of The Talbot Collection’s six hotels. The group says this will be a continued permanent, full-time and salaried contract as a junior Commis Chef. Throughout their time on the job, candidates will receive continuous development by way of onthe-job training and experience, as well as additional online modules. They will also have the opportunity at the end of this tenure to take part in the Level 6 National Commis Chef Programme.“Fromlast year’s batch of trainees, we currently have 11 commis chefs working with us. We’re delighted with the retention rate and how they have progressed over the past year. They’re all more than capable of running their own section and I think that’s testament to the training they received on the programme. We’ve continued to invest in each of them with further education, which is such an important aspect of the industry,” said Natalie Maguire, Head of HR at The Talbot Collection.
L to r: Dr Deirdre Keyes, Chief Executive, KWETB; Philip F. Gavin, Managing Director, The Talbot Collection; Eileen Cullen, Head of Training Services and Innovation, KWETB; Natalie Power, Group HR Manager, the Talbot Collection
gap
theFillingChef “The IintoshapedataughtProgrammeDevelopmentChefmelotandmetheChefamtoday”
ast year, The Talbot Collection came up with its own solution to reducing chef shortages across the group – develop its own training programme for trainee chefs. With an investment of more than €250,000, the group launched its Chef Development Programme, the first of its kind in Ireland. The programme is returning this year following the success of last year’s course, which saw 19 chefs across the hotel collection training at the KWETB professional training kitchens. Upon completion of the 25-weeks of full-time training, each candidate received a City and Guilds Level 2 Diploma in Culinary Skills (the equivalent to a QQI Level 5 Award).
Talbot Collection has relaunched its Trainee Chef Development Programme
“The Chef Development Programme taught me a lot and shaped me into the Chef I am today. I have reached many milestones during my time completing the programme at the Talbot Hotel Carlow. Our level 5 had a mix of existing industry members and complete newbies, but nonetheless we all mixed and worked as a team to make sure that we all moved along as one unit. We were pushed by our teachers to be the best we could be by the time we finished up and either went back to the industry or went on further in the education field.
L
Running in conjunction with Kildare and Wicklow Education and Training Board (KWETB) once again, entrants
13ISSUE 7 2022 | HOTEL CATERING REVIEW News
Jelena Medvedeva was one of the trainees who completed last year’s very first Chef Development Programme and now works at the Talbot Collection Carlow as a Commis Chef.
“I can honestly say that I wouldn’t be where I am today without Talbot Collection Chef Development Programme and the guidance and mentorship of Head Chef William Bayle. I loved my experience here and I am excited for all the opportunities that lie ahead.”
Refurbished and
Croke Park Hotel has undergone a refurbishmentcompleteofitsgroundfloor
Croke Park Hotel, part of The Doyle Collection, has unveiled its reimagined lobby, Sideline Bar and Hawthorn Restaurant with its adjoining outdoor terrace and landscaped courtyard covered with a retractable roof. The hotel says the new concept for The Croke Park reflects the vision of Chairman Bernie Gallagher, in collaboration with Dublin architect Denis Looby, a long-time consultant with The Doyle Collection.
The redesign takes advantage of the building’s expansive space to create areas which feel individual, yet the open plan allows guests to naturally move from one space to the next. The overall design scheme highlights home comforts with plush materials and muted hues, with a backdrop of contemporary furniture and artwork that utilises print and statement colours.
Refreshed
14 HOTEL CATERING REVIEW | ISSUE 7 2022 Hotels
The
Dining at The Hawthorne
The modern and atmospheric Hawthorn Restaurant provides an elegant dining experience in a relaxed yet chic setting decorated in a glossy moss-coloured hue and furnished with velvet banquets in blue and terracotta. Bold artwork provides added energy and personality, making it an excellent backdrop for any occasion. The adjoining Garden Terrace, with its own cocktail bar, retractable awning and heaters is a year-round outdoor space, complementing the restaurant for alfresco dining and drinks.
Open for lunch and brunch seven days a week, The Sideline Bar remains at the heart of the refurbishment. New panelling on the walls creates a greater sense of intimacy, with a new glass and brass screen adding to the airy open plan layout. The bar counter has been restyled and the area adjoining the fireplace has become an intimate snug with plush velvet banquets and comfortable sofas. A colour pallet of reds, blues and blacks combined with geometric and floral patterns bring energy and create a sense of atmosphere.
PRIVATE DINING
THE HAWTHORN RESTAURANT
Always popular for special occasions and celebrations, The Croke Park now boasts two newly designed private venues – The Long Room and The Blue Room. The Long Room opens onto its own covered terrace while the Blue Room has access to the newly landscaped courtyard. Commenting on the redesign, Bernie Gallagher said: “The reimagining of The Croke Park was inspired by the demands of the modern traveller and local community alike. Through this large-scale refurbishment, we wanted to create a true sense of escapism to somewhere exotic and unknown, as well as instil in each guest a sense of calm and belonging, as we do in all of the social spaces in our hotels. Bright and bold wallpapers partnered with rich and natural tones and textures transport guests to the Mediterranean whilst light, elegant design touches create an oasis from the bustling streets of Dublin. Comfort and convenience continue to be at the forefront of the design and the overall effect are chic, elegant and warm – making for a truly memorable guest experience.”
The Sideline Bar
THE SIDELINE BAR
The Library at The Croke Park Hotel
15ISSUE 7 2022 | HOTEL CATERING REVIEW Hotels
The former Judge Roy Beans and Porterhouse Central has reopened after a complete transformation. The new bar, called ‘Tapped’, boasts Ireland’s largest number of taps and is the only bar in Ireland with a Grafton Street entrance. Specialising in local and international craft beer, organic and sustainable wine, Tapped has also partnered with Dublin Pizza Company to offer wood-fired pizzas, LA-style smashed burgers, wings, sandwiches and salads seven days a week.
Blackwater Distillery recently announced a new partnership with Barry & Fitzwilliam which will see the Distillery’s premium spirits available nationwide in both the on and off trade. Represented by Barry & Fitzwilliam, Blackwater can now introduce many more customers to its portfolio, which includes Blackwater No. 5, which won Best Irish London Dry Gin at the World Gin Awards and Blackwater Wexford Strawberry Gin, which won Silver at the World Gin Awards and upcoming new vodka releases. www.blackwaterdistillery.ie
PARTNERED UP
16 HOTEL CATERING REVIEW | ISSUE 7 2022 News
WHISKEY FUTUREPROOFING
www.irishdistillers.ie
In collaboration with Cult Drinks, Paul Lambert has launched Mr. L’s Cocktails, a new range of ready to drink, premium cocktails. Widely regarded as one of Ireland’s most talented mixologists, Paul is initially launching four flavours – Pina Colada, 1930’s Cosmo, Whiskey Sour and Pornstar Martini. Throughout his 30 year career, Paul has an extensive list of achievements and accolades under his belt. He placed third in the world at the Dekuyper Cocktail World Cup and was also credited with making the finest gin martini in the world at the Bacardi Martini Grand Prix. www.mrlcocktails.com
Irish Distillers has announced an investment of €250 million to build a new distillery in Midleton Co. Cork in order to meet demand and ensure the necessary future production capacity for its portfolio of Irish whiskeys globally. The distillery will produce Irish whiskeys including Jameson, Powers, Redbreast, Midleton Very Rare, the Spot family and Method and Madness and will be situated on a 55-acre site adjacent and connected to the Midleton Distillery.
COCKTAILS BY MR L
TAPPED IN DUBLIN
www.tappeddublin.com
The latest releases, news and all things drinks-related
HOW DID YOU BECOME A CHEF?
WHO HAS HAD THE BIGGEST INFLUENCE ON YOUR COOKING STYLE?
18 HOTEL CATERING REVIEW | ISSUE 7 2022 Interview
AS A CHEF, DO YOU EVER STOP LEARNING? No, never. I’ve been a chef for over 25 years and even now, I’ll walk into a different kitchen, see someone at work and think, why have I not been doing that? Nobody knows everything, especially when it comes to cooking. Ingredients never
HOW DO WE ATTRACT AND RETAIN PEOPLE TO THE INDUSTRY?
When I left high school, I started an apprenticeship. My first role was at a Holiday Inn. The food wasn’t at a very high level, but everything was homemade. I quickly found I really enjoyed being in a kitchen. After a couple of years there, I moved onto The Chester Grosvenor, a five Red Star hotel with a Michelin-star restaurant. I went from being able to do everything at the Holiday Inn to having to up my game and aim for a completely different level. Looking back now, that jump made a massive difference to my career. I don’t think I would have reached the standards I’ve reached today if I hadn’t gone to The Chester Grosvenor at that young age. I always say to colleagues and staff, the harder the work is, the more rewards and benefits there’ll be. It’s not about short term gain, it’s about the long road of a career. After that, I went to a hotel called ‘Lords of the Manor’ in the Cotswolds, where I worked with John Campbell who was interested in science-based cooking. It just so happened that the fish chef Nathan Outlaw was also working there as a sous chef. I ended up learning so much from my time there.
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER SO FAR?
I knew that I wanted to be a chef from quite a young age. It was very much a conscious decision. My grandmother used to do a lot of cooking and that definitely inspired me. I grew up in the UK and was a teenager in the mid to late 90s at a time when Gary Rhodes was on TV quite a bit. Seeing someone making a successful career out of cooking was really encouraging; back then, chefs weren’t on TV as much as they are now and there weren’t as many role models, particularly male ones.
The Executive Head Chef at Galgorm on why having a good work ethic can take you further as a chef than talent
I’d say Simon Bradley. From an early age he was running a top hotel and high end restaurant. He’s who I draw upon when I think about what I want to achieve. For me, it’s not just about his cooking style, it’s how he led a team at that level. You pick something up from every chef you work with but overall, Simon Bradley has definitely inspired me the most.
WHAT WAS YOUR FIRST JOB?
Talking to...David Gillmore
At James Street South, we had a chef apprentice scheme and at one stage, the whole kitchen was staffed by people who had come through the scheme, apart from me. We also have an apprenticeship scheme here at Galgorm that’s working really well. The Northern Ireland Hospitality School launched in Belfast in 2021 and I think that’s going to make a big difference
change obviously, but the way people use them changes all the time. I’m very keen on making things simple; take out the hard work by being more effective. John Campbell used to have a saying – put the stress into preparation and take it away from service. Kitchens can be pressurised environments and the more people feel at ease generally, the better performance you get out of them.
My first Executive Chef role was at Thornton Hall Hotel in the Wirral. We managed to win three AA Rosettes in the restaurant. That was a massive achievement, it made me believe that I was worthy of being alongside some of the great names in the industry. Moving over to Northern Ireland was a complete change again, but it was great. As Head Chef at James Street South, we won several accolades including the Waitrose Good Food Guide awards and Georgina Campbell’s Restaurant of the Year. In 2021, I moved to my current role of Executive Head Chef at Galgorm.
“I’ve been a chef for over 25 years and even now, I’ll walk into a di erent kitchen, someoneseeat work and think, why have I not been doing that?”
WHAT’S YOUR FAVOURITE DISH ON THE GALGORM MENU RIGHT NOW?
When you run so many outlets, it’s difficult to pick just one! I have a sweet tooth so something satisfyingly sweet at the end of the meal is important for me. It doesn’t matter what style of food you’re eating; by the end of the meal that sense of satisfaction is important. Our Afternoon Tea is very special too. At the moment we’re on the Ruby edition, we’ve had a different gem at different stages throughout the year. We serve it on jewellery boxes. Our Italian restaurant, Fratelli’s, is particulary great for kids. They get pizza dough to their table which they roll out before choosing their own toppings and then into the pizza oven it goes.
WHAT DO YOU LEAST ENJOY ABOUT YOUR ROLE?
19ISSUE 7 2022 | HOTEL CATERING REVIEW Interview
There’s nothing bad about it! What I would say is that working in this industry becomes harder when you’re a parent. Long hours and evenings can be tough. I think every line of work has its positives and negatives when it comes to those types of issues.
A good work ethic. Talent is of course important but I think anyone that comes in with a good work ethic will succeed. Both my grandparents and my own mother worked past retirement age; I think that’s where I get it from, a drive to be the best that I can be and an eagerness to just get stuck in. I’ve never been afraid of change or of taking on a new challenge.
WHAT’S THE BEST THING ABOUT YOUR JOB?
WHAT’S THE MOST CHALLENGING ASPECT OF YOUR JOB?
It’s so diverse. Every day is different, especially working in hotels, whether it’s a wedding, a conference or working in the restaurants. We’ve got three different restaurants here at Galgorm so it never gets repetitive. There are 51 chefs and 25 kitchen porters working here, so every day I’m dealing with different people and managing all the different personalities that help make Galgorm the success it is.
WHAT DO YOU ATTRIBUTE YOUR SUCCESS TO?
to the industry here. Upskilling and continuous development are key to attracting and keeping people; if staff aren’t motivated and if they don’t feel their career is progressing, they’ll simply move on.
Motivating staff and pushing them to aspire to the same standards as I do. Someone once said to me, always bring people up to your level, don’t come down to theirs. Galgorm was already at a high level when I joined, but you’re constantly trying to drive forward. In a large organisation, your staffing issues are probably your biggest challenge. Food costs are also a big issue at the moment, alongside food waste and striving to be green. Our aim is to be carbon neutral by 2030.
According to recent Fáilte Ireland research, tourism businesses are making positive changes to their work practices. The research shows that over 70% of the businesses surveyed who are recruiting
following the pandemic, but recruiting and upskilling new staff to meet this demand is having a significant impact on businesses’ ability to fully open and leverage the recovery.“Competition for skilled employees is red hot at the moment, with Ireland at almost full employment and sectors across the entire economy all competing for skilled staff. Following the pandemic, employees are now looking at their careers differently and there has been a fundamental shift in what they are looking for,” says Jenny. “Employees are not just looking for better pay, they are actively seeking out employers they can work for who have a strong employer brand and who are recognised for putting their people first and driving positive employee engagement. Ultimately, the challenges facing our industry’s labour market will continue to evolve and we need to collectively find a way to ensure that tourism is recognised as a rewarding workplace that can attract and retain the talent we need to recover and grow into the future.”
Promoting Excellence Employer
Fáilte Ireland has o cially launched its Employer Excellence initiative, which will recognise excellent employers in the tourism industry. Fáilte Ireland’s Director of Sector Development, Jenny De Saulles, outlines how the initiative will ensure tourism businesses can retain and attract sta , while also building a future pipeline of skilled employees
Cover Story 21ISSUE 7 2022 | HOTEL CATERING REVIEW
THE RECOVERYMADESECTORTOURISMHASASTRONG
“In our industry, we know that there are great employers across the sector and over 70% of those working in the industry are passionate about their career. We have seen many businesses leading the way in this change in the last year. For example, o ering greater flexibility on working hours, matching shift patterns to the needs of the employee whether they be working parents, retirees or students”
are offering increased pay, while 63% are offering more flexible work patterns, designed around the needs of the employee as well as the business. 54% of businesses are offering additional opportunities for upskilling and training, leading to more opportunities for progression.
Managers of participating businesses will have the opportunity to undertake a new Best in Class People Management Programme, which has been developed by Fáilte Ireland as part of this initiative. Areas covered include Best Practice Recruitment and Induction, Probation and Performance Management and Building High Performing Teams.
Businesses who participate in the initiative will receive the Employer Excellence mark on completion of the programme, which will become a recognised trusted symbol for tourism businesses denoting a quality workplace for employees.
Cover Story 22 HOTEL CATERING REVIEW | ISSUE 7 2022
HOW THE EMPLOYER EXCELLENCE INITIATIVE WILL WORK
From the survey, businesses will get a tailored report and action plan, highlighting what their people are saying keeps them with the business, what’s working well and identifying areas for development.
“Through an annual staff survey, the initiative will put the views of the employee front and centre. These insights will help support businesses to retain staff, but more importantly employers can achieve improved employee engagement and continuously improve their work practices to make tourism a great place to work for employees. By committing to driving long-term change, we can build tourism back bigger and stronger and create a fundamental shift in employee perception that will support the long-term repositioning of the tourism industry and ensure a future pipeline of talent,” explains Jenny.
Fáilte Ireland’s Employer Excellence initiative aims to build on this positive momentum and champion high-quality workplaces in the industry to give businesses a competitive edge as they recruit and retain staff in a highly competitive employment market. “In our industry, we know that there are great employers across the sector and over 70% of those working in the industry are passionate about their career. We have seen many businesses leading the way in this change in the last year. For example, offering greater flexibility on working hours, matching shift patterns to the needs of the employee whether they be working parents, retirees or students,” adds Jenny.
Businesses will carry out a fully confidential Staff Survey which will be managed by Great Place to Work, market leaders in employee engagement with over 20 years’ experience of working with organisations of all sizes all over Ireland, to be recognized as great places to work – this will be for businesses with more than 20 employees.
The initiative will provide a framework for the tourism industry to work together to reposition how the sector is viewed as an employer overall.
» Upskilled Staff
Sta Una O’Donovan, Spa Therapist; Finola Twomey, Group Director of Revenue, Sales and Marketing; Beverley Chenga, Front O ce Manager, and Jola Krzanowska, Conference and Banqueting Supervisor. Fota Island Resort is one of the many tourism businesses to have already signed up to Fáilte Ireland’s new Employer Excellence initiative.
BENEFITS TO BUSINESSES
Participating businesses will obtain the Employer Excellence mark on completion of the programme so employees will see the business as an appealing place to work. According to Great Place to Work, the cost of recruiting a new member of staff has increased significantly to approx. €7,500 per person; an initiative such as this will reduce this cost by up to half and will also lead to 50% less turnover.
Businesses can find out more about the initiative at www.failteireland.ie
The employee survey will provide clear action areas for each business and Fáilte Ireland will provide supports to help businesses make positive change in the workplace. Demonstrating listening to and actioning employee feedback will improve employee engagement, productivity and staff retention.
» Reduced recruitment costs
Pictured at The Westin Hotel, Dublin, which is already signed up to participate in the Employer Excellence initiative, are Minister for Tourism Catherin Martin T.D., and Paul Kelly, CEO, Fáilte Ireland, with Alan Fanning, concierge, The Westin Dublin.
23ISSUE 7 2022 | HOTEL CATERING REVIEW
Fáilte Ireland will then provide bespoke support for businesses to drive implementation of their action plan and to support them to continuously build the appeal of their workplace. Access will also be provided on an ongoing basis to continuous development and HR supports that businesses can use in their everyday operations going forward. The aim is to support businesses to continuously improve their workplace and enhance their appeal to existing and potential employees.
Fáilte Ireland Director of Sector Development Jenny De Saulles (Centre) pictured with Fota Island Resort
Managers of participating businesses will have the opportunity to undertake a new Best in Class People Management Programme, which has been developed by Fáilte Ireland as part of this initiative. Areas covered include Best Practice Recruitment and Induction, Probation and Performance Management, Building High Performing Teams, Giving Feedback, Coaching and Mentoring and Leadership and Change Management.
The best employers in tourism and hospitality will be celebrated at an awards ceremony in 2023.
» Strong Employee Engagement
» Stronger Employer Brand Across Tourism
inspirationInnovation, and Hospitalityforareconnectionthethemesthe2022Expo
The organisers are inviting exhibitors to secure one of the few remaining stand spaces at The Hospitality Expo 2022. Exhibiting provides the opportunity to meet and develop powerful working relationships with business owners, chefs, publicans, hoteliers, proprietors and decision makers who attend from across Ireland and Europe.
now. Hospitality Expo 2022 is your chance to fully understand a radically evolving marketplace and how you can position your operation for success. At the Hospitality Expo 2022, attendees can expect to meet with over 200 leading suppliers from across the sector at the exhibition and learn about the latest trends and innovations in the hospitality industry across three conference stages. Expo features include Artisan Village, Chef’s Challenge, Concept Café, FitOut Zone, Food & Beverage Zone, ‘No & Lo’ Drinks, Roastery Village, Sports Bar, Technology & Innovation Zone and more.
Exhibiting Opportunities
Visitor registration is free and tickets can be booked at www.hospitalityexpo.ie. Pre-booking is recommended.
GET
INSPIRED
Ireland’s biggest B2B trade event of the year will bring representatives from across the hospitality industry together for two days of inspirational talks, unparalleled networking opportunities and interactive demonstrations. The Hospitality Expo is taking place this coming October 11th & 12th at the Main Hall Complex, RDS, Dublin. Join your colleagues and peers and connect with suppliers offering innovative solutions, producers showcasing their new launches and investors and advisers looking for the next big opportunity.
24 HOTEL CATERING REVIEW | ISSUE 7 2022 Partner Profile
Since Hospitality Expo 2020, the industry landscape has changed dramatically. The sector is now contending with the growing pains of ‘living with Covid’. This makes it more important than ever for the Irish hospitality industry to explore innovation, inspiration and connection. Whether you are opening a new hospitality business, considering a redesign, exploring options for new kitchen or bar equipment or overhauling your food & beverage offering, now is the time to consider your course over the coming years. Domestic customer demand is increasing and international tourism is set to boom in 2023, creating new opportunities and new challenges. Staffing, supply chains, utility costs, environmental impact and shifting customer focus are all at the heart of every hospitality business in Ireland right
25ISSUE 7 2022 | HOTEL CATERING REVIEW Energy
With a government energy package due to be introduced later in the year, Hotel&CateringReview takes a look at some of the ways you can reduce your energy bills today
Power Struggles
THE COST OF MILK WAS UP BY
THE COST OF CHICKEN WAS UP BY
For hospitality businesses dealing with high energy costs right now, there are several ways you could reduce your energy consumption in a big way – replace ageing electrical equipment, add skylights, install remote lighting systems or reconfigure your hot water systems. The problem is that all of these are ‘big ticket items’ and while they will save you money by reducing your energy consumption, they will also cost you time and money to implement or install in your hotel or restaurant. Before you ultimately get around to these, there are a number of smaller things you can do today to reduce your energy use and save on your energy bills.
26 HOTEL CATERING REVIEW | ISSUE 7 2022 Energy
IN JULY 2022
OVER THE PERIOD JULY 2021 TO JULY 2022, FOOD COSTS INCREASED BY
THE PRICE OF ELECTRICITY INCREASED BY
THE PRICE OF GAS INCREASED BY IN 2022JULY
The
latest report from the Drinks Industry Group of Ireland shows that the hospitality industry may be headed towards a ‘crisis situation’ as prices continue to rise. Over the period July 2021 to July 2022, food costs increased by 8.1%, beef was up 11.4%, poultry rose by 13.4% and the price of fresh milk jumped by over 20% (21.2%). However, it’s rising energy prices that’s putting the biggest pressure on the hospitality sector, with the price of electricity going up by 40% in July 2022 compared to the year prior. Gas prices increased by 60.2% in July of this year compared with 2021, while heating oil increased by 91.9% in the same month. In a bid to ease pressures on businesses, Tánaiste Leo Varadkar has said the government is working on a package that will help businesses with increasing energy costs. It will, he said, probably have three elements, including a low-cost low interest loan, a grant system targeted at manufacturers and exporters and a more general offering for sectors facing high energy bills, such as hospitality and retail.
THE COST OF BEEF WAS UP BY
8.1%40%60.2%11.4%21.2%13.4%
INVOLVE YOUR GUESTS
27ISSUE 7 2022 | HOTEL CATERING REVIEW Energy
With many easy ideas to implement with very little effort or outlay, your hotel will quickly be on its way to greater energy efficiency, saving you costs, reducing pressure on the local energy system and delighting your guests with the sustainability benefits associated with your hotel.
5
Heating, ventilation and air-conditioning (HVAC) systems can account for 20% - 50% of energy costs in a hotel. It makes sense to pay attention to your HVAC system when looking to reduce your hotel energy use. Where possible, examine the options for zoning within your HVAC system. Guest rooms, common areas and ‘back of house’ all have different heating and cooling requirements at different times. Finding the optimal temperature range can save you big, with each 1°C in reduced heating or cooling having the benefit of saving up to 8% in HVAC energy use. Energy savings through reduced HVAC demand can also come from other sources. By minimising the number of appliances and lights in use unnecessarily, you are also reducing the heat generated by those lights and appliances which your HVAC system needs to balance with additional cooling to maintain temperatures during the cooling season. AFFORDABLE WAYS TO REDUCE ENERGY CONSUMPTION
Your staff can be your biggest asset and your greatest supporter. It is likely they will know their area of your hotel better than you do, so include them in discussions on changes you want to make. Encourage your staff to come forward with ideas on how the hotel could reduce energy use. There is every chance they will know about appliances left on unnecessarily, temperature variations throughout your hotel and lights left on for no Engagingreason.
STAFF TRAINING
For more on how to reduce energy consumption, go to ec.europa.eu/environment/emas/takeagreenstep/index.html
Staff can also contribute directly through their own behaviour. For instance, turning off appliances and computers at the power source, as opposed to whole offices left on stand-by at the end of each working day, is an easy way to start.
» Advice to re-use towels
» Suggestions for optimal room temperature ranges, if rooms have individual HVAC controls.
your staff will be mostly about the sustainability aspect of reducing energy. While they will not necessarily benefit from the cost savings of reducing your energy use (you can also incentivise them), your staff are residents in your region. They understand the local sustainability issues and the pressures on local utilities during peak season, if it is the case. Showing your staff that you are supporting making their local area more sustainable through reducing your energy use will encourage them to support you and take ownership of your energy saving initiatives.
Your guests can support your quest for reduced energy consumption. By framing it in the right way, as an environmental issue, you will likely find they are happy to help. There are many ways you can involve your guests without them feeling inconvenienced. Some of these ways include:
MONITORINGREPORTINGAND
OPTIMISE HVAC SYSTEM
MAINTENANCE
Monitoring and reporting on your energy use is undoubtedly the most important way to reduce energy. Until you know where you actually use energy, you’re not really going to know where the biggest savings can be made. So put a monitoring plan in place and start capturing some baseline figures. Analysing your monitoring results and reporting this analysis to your staff will help you trigger the momentum of positive change. When you can see the results of your efforts, it is much easier to continue and make even further positive changes. Energy monitoring and reporting is also a core requirement for a number of Environmental Standards. The EU Ecolabel and Nordic Swan both require energy monitoring and reporting within their accreditation programs.
Including regular maintenance for all your lighting and appliances is essential to reducing your energy consumption. Well-maintained equipment will perform better for longer. A maintained lighting system will allow you to get a maximum lamp life using minimal energy, while maintaining a quality lighting system for your staff and guests. HVAC system maintenance is essential for efficiency. Regular filter replacements and other maintenance, as advised by the manufacturer, will contribute to minimising the energy used.
» Reminders to turn off lights and appliances when not in use
COOKING OVER FIRE
PROUDEST MOMENT
28 HOTEL CATERING REVIEW | ISSUE 7 2022 A Quick Chat
THE BEGINNING
Something I cook for my wife Thalita, which is a steak (picanha) with rice and salsa on top.
FAVOURITE DISH
The passion for fire came about when I was working in a test kitchen with Adam Perry Lang. We were setting up Barbecoa, a Jamie Oliver and Adam Perry Lang restaurant venture. It’s important to have patience when cooking over fire – let the meat take its time. Practice will teach you to understand when the meat is properly cooked.
PITT BROS PARTNERSHIP
There are so many but probably my proudest moment was creating my own festival where I could invite all my friends from around the world to Duagh, my village in Co Kerry.
IRELAND’S FOOD CULTURE
The BBQ expert talks to Hotel & Catering Review about his partnership with Pitt Bros and why practice makes perfect when it comes to cooking over fire
From a young age I was always cooking food for my mother and I also worked a summer job at Allos, Co Kerry. After applying for the Jamie Oliver course at Fifteen Restaurant, I relocated to London where I worked alongside Jamie and his wonderful team of passionate people.
Every day, we’re learning about new ingredients and ways to use them. I think we need to be extremely proud of our food and showcase it to the world. We should be particularly vocal about having some of the best ingredients, like our beef and fish.
I attribute my success to my mother, but also to myself to keep driving it. I try to surround myself with like-minded people who are positive and on the same mission as me.
SUCCESS
A ChatQuickwith John Relihan
I want to bring BBQ to the next level, inspire the team and deliver some amazing food to our guests. I would really like to develop new experiences for Pitt Bros, like events, festivals and new retail products that people can use at home.
The Employer Excellence Programme, an initiative by Fáilte Ireland, supports businesses by helping them to create better workplaces for their employees. Driven by the employees voice, the programme recognises employers who consistently make tourism an exciting and rewarding place to work. Be part of the Employer Excellence Programme. Attract and retain top talent and shine the spotlight on your business. failteireland.ie
Find out more at
The mark that will help you hire Tourism businesses’ brand new mark of employer excellence
