Hotel and Catering Review Issue 8 2022

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REMEMBERING GAIL COTTER-BUCKLEY

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BLAS NA HÉIREANN

Arán Bakery & Bistro scoops top honours at this year’s food awards

FOOD ON THE EDGE

Disruption and Regeneration are the twin themes at this year’s FOTE event

DRINKS CART

The latest releases, news and all things drinks-related

Hoteliers and the tourism industry believe that 9% is the right VAT rate for long-term sustainable growth. We will continue to advocate for the retention of the 9% VAT rate beyond March 2023 and make the case for a labour-intensive industry that employs people in all parts of Ireland, including 70% outside Dublin

Denyse Campbell, President, Irish Hotels Federation

INTERVIEW

Calum Falls from Aimsir is this year’s Euro-Toques Young Chef of the Year

FOOD NETWORK

Food network Bia Dingle wants to develop a sustainable food ethos and culture on the peninsula

VENUES

The Dublin Royal Convention Centre is set to open on the new Le Pole Square development

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Designer: Neasa Daly Alan McArthur

Stock Photography

iStock

Infographics: www.flaticon.com

Production: Nicole Ennis

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Editor’s View

When Finance Minister Paschal Donohue announced that the tourism VAT rate would increase to 13.5% from the 1st of March next year, he seemed pretty adamant. In a later address on additional Budget 2023 measures, Tánaiste Leo Varadkar appeared to suggest otherwise, stating that the 9% VAT rate for the hospitality sector could be extended beyond the end of February next year. That kind of uncertainty will do nothing to allay the fears of an industry already struggling to cope with escalating energy costs, rising food prices and high inflation.

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 2022. 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 industry is only now beginning to emerge from two years of extreme uncertainty; a higher VAT rate will make Ireland’s hospitality sector uncompetitive and will, says Stephen O’Connor, GM at Limerick Strand Hotel, “be a further blow to the viability and profitability of hospitality businesses at a time when the outlook on business in 2023 is far from certain.”

The industry has broadly welcomed the Temporary Business Energy Support Scheme (TBESS), introduced by government to provide businesses with up to 40% of the increase in electricity or gas bills up to €10,000 per month. Commenting on the measure, Adrian Cummins, RAI Chief Executive said that covering 40% of the increase in electricity or gas bills doesn’t go far enough. “The devil will be in the detail on this and we are calling for Revenue to open and administer the scheme immediately – some businesses are already struggling to pay the bills coming in through their doors.” While Budget 2023, went some way towards easing pressures on hospitality businesses, the general consensus is that it doesn't go far enough. As Eamonn Gleeson, owner of Gleesons Roscommon commented, “this 4.5% VAT increase will be the straw that breaks the camel’s back.”

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Editor: Denise Maguire

Email: denise.maguire@ ashvillemediagroup.com

Advanced Skills

Available through ETBs, the Skills to Advance programme is developing leaders for the hospitality and tourism sector

Two programmes in Developing Leaders for Hospitality and Tourism are available through Education and Training Boards locally to ensure workers can upskill in their current role, but also take on new work areas to progress in their career.

Skill to Advance provides upskilling and reskilling opportunities, anticipating and responding to skill needs. It particularly targets those facing changes in their work due to technology advances, changing work practices and market diversification.

A key feature of Skills to Advance is its focus on sectors experiencing disruption or those with emerging opportunities. An example of this is Developing Leaders for Hospitality and Tourism. Driven by the critical challenges now facing the industry and to boost the retention and career progression of key talent, two new training programmes have been developed by SOLAS and the ETBs in collaboration with the Irish Hotels Federation, Failte Ireland and Regional Skills Fora.

Skills to Advance

These highly subsidised, accredited programmes are aimed at hotel employees who are currently performing a team leader or frontline management role or are new to a supervisory role. They aim to equip employees in the sector with enhanced skills to lead and manage their teams effectively. Benefits for employers include customised training to equip staff to lead teams effectively, increase staff motivation and retention and customised content to address skills gaps. Benefits for employees include enhancing skillsets, leading teams effectively, managing and motivating teams, developing digital skills and optimising career prospects. These programmes will be delivered in a flexible manner to suit both the business and the employee both online with tutor support and when feasible, a blend of online and in-person training is available.

For more information, contact your local Education and Training Board or visit www.skillstoadvance.ie

Hospitality and Tourism

OUR STORY

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

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

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

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

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

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

Remembering Gail Cotter-Buckley

On the 2nd of October, Gail Cotter-Buckley passed away peacefully under the care of the ICU team at Cork University Hospital. Originally from Mayfield in Cork, Gail was a lecturer in the Department of Hospitality and Tourism at Munster Technological University. Her list of achievements is long but to mention just a few, she developed and designed the Bachelor of Business in Bar Management programme and devised modules for other programmes including Culinary Arts and Hospitality Management. Throughout her years at MTU, Gail received much praise for her work in the industry and as a professor.

Gail is remembered as an "amazing mother" and friend. On social media, a spokesperson for the Department of Tourism and Hospitality at MTU paid tribute to her. "We are devastated to share this terrible news with students current & past about our dear colleague & friend Gail. Our thoughts are with her daughters at this very difficult time. May Gail Rest in Peace."

Brian Quill and Gail Cotter-Buckley

Mother to Oonagh and Robyn and grandmother to Nancy, Gail was also a mother figure to many others throughout her life, including students both past and present at the Tourism and Hospitality Department at MTU. Writing about their beloved mother, Oonagh and Robyn shared the following: “Hailing from Mayfield and making sure everyone knew it, Gail collected an army of friends as she went through life in Mayfield, Aghada, Bantry, her second home MTU and throughout many hospitality establishments in Cork and beyond. There wasn’t a place in the world Gail didn’t greet someone with a big smile and usually an accompanying hug. Gail loved her life and lived her life to the fullest, along with her beloved Brian there was nothing Gail didn’t say yes too.”

Gail was also a Gold Medal Awards judge for many years and was instrumental in devising new categories and guiding the Gold Medal team throughout the judging process. She will be very sadly missed by the Gold Medal judging panel.

Your monthly round-up...

CASK OPENS PALADAR IN CORK

Paladar, a Latin American-inspired cocktail bar and restaurant, has opened on Bridge Street in Cork City. The new venue is the second premises from the team behind Cask and will showcase Latin American spirits like Rum, Cachaça, Tequila, Mezcal and Pisco. The Cask team also plans to revisit some lesser-known Latin American classics such as the Night Cap, a mix of Bolivian gin, Cognac, house-made Creme de Cacao and lime. The food menu consists of small plates from the Caribbean Islands, Central and South America. Sample dishes include cured mackerel with raspberry aguachile and green apple; deep-fried beef empanadas; and monkfish with moqueca sauce, seasonal vegetables, coriander and biquinho chilli.

APPOINTMENT

The O'Donoghue Ring Collection has announced the appointment of Brian Lawlor as Group General Manager. Brian will be responsible for overseeing the overall portfolio of the collection which includes the Killarney Plaza Hotel & Spa, Killarney Avenue Hotel, Killarney Towers Hotel and the River Island Hotel. Originally from Wexford, Brian has a long career in luxury hospitality, having worked in Adare Manor for over 20 years.

Andy Ferreira, Co-Owner and Oisin Wolfe, Bar Manager, Paladar, Cork Image by Miki Barlok

A WICKED WALK AT JURASSIC NEWPARK

This Halloween, visitors to the Newpark Hotel in Kilkenny can take a ‘Wicked Walk’ through the hotel’s new prehistoric playground, Jurassic Newpark. Activities include face painting, Halloween themed fun and games, a Dino Talk by the park’s Dino Ranger, Luke O’Connell from Luke’s Deadly Dinosaurs and spooky ghost stories by the Wicked Witch. The Wicked Walk takes place from Saturday 29th October to Sunday 6th November 2022.

GALWAY’S MALDRON HOTEL HITS THE MARKET

The Maldron Hotel Oranmore in Co Galway has been placed on the market for sale as an investment for €13 million. Property advisor Savills Ireland has stated that the 113 bedroom hotel represents a rare opportunity to acquire a modern and very high quality leased hotel investment. Tom Barrett, Head of Hotels & Leisure, Savills said: “Galway hotels trade with consistently high occupancy and strong ADR growth. Year round, the city attracts high spending domestic and international tourists. The Maldron Oranmore, represents a rare opportunity to acquire one of Europe’s strongest hotel covenants.”

SPONSOR A TREE AT GREGANS

Gregans Castle Hotel has donated a plot of land near its vegetable garden to the Burren Pine Project, an initiative set up by landscape conservation charity Burrenbeo Trust to preserve and restore the Burren Pine Tree. Thought to have been extinct for 1,500 years, a small stand of Burren Pine Trees was discovered in a remote corner of the Burren four years ago. Guests at the hotel can sponsor a Burren Pine Tree and will be given a unique identifier for their tree. Planting will take place during winter to spring of 2022/23. For every pine tree sponsored, three other companion native trees will also be planted. All funds will go to The Burrenbeo Trust who are managing the project.

Jurassic Newpark Wicked Walk

CALLS FOR NEW FOOD AND DRINK TOURISM STRATEGY

The Irish Whiskey Association has called on government and agencies north and south to develop a new all-island Food and Drink Tourism Strategy as a priority for 2023. The most recent Food and Drink Tourism Strategy was published by Fáilte Ireland in January 2018 and saw the development of initiatives such as the all-island ‘Taste the Island’ promotion in 2019, implementation of which was halted by Covid. According to the Association, a new Food and Drink Tourism Strategy would provide focus and direction for the development of what has the potential to be a high-value tourism segment, supporting Ireland’s hospitality, tourism and food and drinks industries on an all-island basis. “The development of a new Food and Drink Tourism Strategy would support the government’s ambition to promote sustainable tourism in line with our Irish Whiskey Sustainability Roadmap published earlier this year. It would also support the government’s Food Vision 2030 strategy,” said William Lavelle, Director of the Irish Whiskey Association.

WHAT A PECULIAR PLACE TO HAVE A DINNER PARTY...

During October and November, guests at Dublin's Six by Nico are invited to fall 'Down The Rabbit Hole' into a topsy-turvy foodie world. Inspired by ‘Alice in Wonderland’, chef Nico Simeone and his team have created a six-course tasting menu. Highlights include “Off With Its Head!” featuring roast pork belly, soy glaze, cauliflower puree, choucroute, apple gel, pig head croquette, sauce charcuterie and nasturtiums. Andy Temple, Chief Creative Officer at Six by Nico Restaurant Group, said: “Six by Nico's latest theme is perfect for those looking for a magical food adventure. Throughout October and November, guests will be transported down the rabbit hole to a world of intrigue and enjoy our whimsical dining experience. With our most immersive theme to date, expect the unexpected.”

NEW €580,000 CAMPAIGN FOR DONEGAL AND DERRY

Tourism Ireland has launched a new €580,000 campaign to promote Donegal and Derry in the GB market. The nine-week campaign, which aims to promote Donegal and Derry as one location that answers the short break needs of British holidaymakers, will reach at least 6.8 million people. In other welcome news, Tourism Ireland announced it was allocated additional funding of €15 million in Budget 2023. Niall Gibbons, Chief Executive of Tourism Ireland, said: “We very much welcome the increase in the Tourism Marketing Fund for next year, which demonstrates the government’s continued commitment to Irish tourism in these challenging times. As we continue and consolidate the recovery in tourism from overseas, this additional funding will allow Tourism Ireland to ‘put our best foot forward’ and roll out a really strong programme of promotions throughout 2023. The additional investment will allow us to upweight our campaigns in our international markets, punch through the noise and convert ‘lookers’ to ‘bookers’. We look forward to continuing to work with our tourism industry partners, to build a long-term sustainable recovery for our industry.”

APPOINTMENT

Adare Manor has announced the appointment of Micheál O’Cinneide, who has recently joined the team as the new Director of Finance. A qualified Chartered Accountant, Micheál will be responsible for Adare Manor’s Finance, Stores & Purchasing departments and succeeds Colin Kearney who has now assumed a senior role within the Group.

Welcoming the appointment, General Manager of Adare Manor, Brendan O’Connor, said: “Adare Manor is delighted to welcome Micheál to the team and we wish him the very best of luck with his new role. Micheál has substantial knowledge and experience in finance across a wide range of industries and we are excited to see what new opportunities he brings to Adare Manor.”

Digital ads promoting Donegal and Derry in Canary Wharf, London

BLAS COMES BACK TO DINGLE

Arán Bakery & Bistroscoops top honours at thisyear’s Blas na hÉireann

Blas na hÉireann has announced this year’s winners of the 2022 finals, which returned to Dingle for the first time in three years. Arán Bakery & Bistro was crowned Supreme Champion for its Arán spelt sourdough, while Ten Watch Chocolates was announced as Best Artisan Product for its PB&J Bar.

A previous finalist and gold medal winner at Blas na hÉireann, Arán Bakery & Bistro scooped the top award for its Arán spelt sourdough, a loaf that uses 80% local spelt flour from Kells Wholemeal. With a slightly nutty flavour, the bread is finished with sesame seeds to accentuate the flavours that the unique grain maintains. Based in their bakery and bistro in Kilkenny city, winners Nicole Server-Pawlukojc and Bart Pawlukojc met while doing a stage in Noma in Copenhagen, married and moved to Ireland and opened Arán. Although they come from different chef backgrounds, Arán Bakery & Bistro brings their two influences together, with a taste of what they’ve learnt from cooking all over the world.

Winner of Best Artisan Product for its PB&J Bar, Ten Watch Chocolates produces handmade, artisan chocolates using single origin Madagascar chocolate and the best local and seasonal ingredients, made with

great care by Lawri Dowie in Randalstown, Co. Antrim. An experienced chef and sourdough bread baker by trade, Lawri set up the small enterprise at his family home in Randalstown in late 2019 and has been selling his range of bonbons and bars at food markets around Northern Ireland ever since. The name 'Ten Watch Chocolates' comes from Lawri’s love of the film Casablanca, which features a jokey reference to a “ten watch” in the film. His Best Artisan Product award-winning PB&J Bar is made using his own in-house peanut butter and raspberry jam.

This year’s finalists and winners got to experience the new Blas Village for the first time. Set in the heart of Dingle, the pop-up village was built for producers across the

country to come together and celebrate the very best of Irish food and drink at the first Blas in-person event in three years.

Finalists and winners also had the opportunity to showcase their products, engage with customers and meet key industry buyers.

“We have had great success previously in the Blas na hÉireann awards, but winning Supreme Champion is wonderful news for us all at Arán Bakery & Bistro. We’re a small, hard-working team that really believes in what we’re doing in Arán, our creative outlet where we make top-quality food accessible to everyone. Our aim is to make simple but delicious food from great ingredients that everyone can enjoy, while supporting and showcasing our local suppliers and producers,” said Bart Pawlukojc.

“Ten Watch Chocolates has been fortunate to be shortlisted and win a few awards since I started making chocolates back in 2019,” says Lawri Dowie, the chocolatier and baker behind the artisan chocolate company, “but Best Artisan Product for our PB&J Bar is the most prestigious and significant award yet and I am absolutely thrilled. Chocolate making really is a labour of love but there’s huge pleasure to be had from coming up with new flavour combinations and working on them until they really tick all the boxes. I’m so happy with the response to our PB&J bar — people do seem to love it and that’s a great vote of confidence in Ten Watch Chocolates.”

Bart Pawlukojc, Arán Bakery & Bistro

A

CHALLENGE

New plastic packaging recycling targets present an opportunity to change the way we manage our waste

FORIRELAND

At present Ireland meets all of the previous EU targets set in the Packaging and Packaging Waste Directive. In fact, we already exceed 2025 targets for Wood (69%) and Paper & Cardboard (84%). In the case of glass recycling, we already exceed our 2030 targets with a current recycling rate of 86%.

However, the new plastic packaging recycling targets will be more challenging for Ireland to meet and present an opportunity for Ireland to change the way in which we manage these often complex materials, which currently have a recycling rate of 31%.

To achieve the new EU targets of 50% by 2025 and 55% by 2030 will require a dramatic change by all stakeholders in order to capture more of this material.

The Business Opportunity

As a packaging compliance scheme, Repak funds the recycling of packaging waste in order to help Ireland meet its packaging recycling targets. In 2020, Repak saw a 3.5% decline in the tonnes of backdoor plastic packaging waste it funded versus 2019. This is most often due to poor waste segregation practices on site as a result of:

• Recyclable plastic packaging being discarded in business general waste bins

• Material being too contaminated when placed in a recycling bin, making it unsuitable for recycling

• Waste collection infrastructure or services that do not meet the current needs of the businesses.

Although this decline is a concern, it must also present a significant opportunity to increase plastic packaging recycling rates, given circa 50% of all packaging waste generated in Ireland arises at commercial premises.

What can you do?

Legal Obligations on Businesses

First of all, it is important to note that there are certain legal obligations on Irish businesses when it comes to the segregation of packaging waste. Regulation 5 of the European Union (Packaging) Regulations 2014 as amended states that:

• Producers should ensure that packaging waste is separated at source, by material type

• Packaging waste should be collected by a contractor for the purposes of recycling.

It is important therefore that your business is segregating all recyclable packaging. Plastic packaging materials such as plastic pallet wrap, shrink hoods, case wrap and pallet sheets should be separated from other types of waste. If in doubt about what your waste contractor will accept in the recycling bin or in bales, ask them for their assistance. It is also essential that these recyclable materials are kept as clean and dry as possible so that they are suitable for recycling at the point of collection.

If you need any additional support, you can also contact our packaging services team at Repak at preventandsave@repak.ie or call us on 01 467 0190

Disruption and Regeneration are the twin themes at this year’s FOTE event

While we wrestle with pandemic aftermath, rising living costs, war and climate change, it’s clear we’re living through unprecedented disruption. Yet after a storm, new space emerges. “The way in which we conceive disruption can force us to reconsider the ways in which we have acted previously,” said Food on the Edge founder, JP McMahon.

Over the two day event, Carolyn Steel, author of ‘Hungry City and Sitopia: How Food Can Save the World’, will inspire with questions raised by her ‘practical food-based philosophy’. How does food shape our lives, and what can we do with this knowledge to lead better ones? Chef Rasmus Munk will share the alchemy behind his Copenhagen restaurant Alchemist and his vision of ‘Holistic Cuisine’ – an approach encompassing not only food, but the space around it and the emotion it creates.

Also speaking at the event will be Paolo Casagrande of Laserte, Rafael Cagali of Da Terra and Ana Roš of Hiša Franko, along with Manu Buffara of Restaurante Manu in Curitiba, Brazil. A key part of the discussion will of course focus on how food operates in Ireland. Speakers on this theme

include Brett Stephenson of Wicklow Way Wines, Eoin Cluskey of Dublin’s Bread41, Darina Allen of Ballymaloe, Jess Murphy of Kai, Lily Ramirez-Foran of Picado Mexican and Damian Grey of Liath.

For a fifth year, Gather & Gather Ireland is principal partner of Food On the Edge. Mark Anderson, Culinary Director of Gather & Gather said: “Given our role in food culture, food policy, food sustainability, food education and food heritage within the workspaces in which we operate, supporting and attending Food On The Edge helps us to drive change and inspire in our food strategy. It offers two days of conversation with and listening to, thought leaders who are pushing the future of food globally and influencing us in how we play our part.”

Food On The Edge 2022 takes place on Monday 17th and Tuesday 18th October 2022 in Airfield Estate, Dundrum in Dublin. A 2-Day Ticket costs €300, a 1-Day Ticket costs €150, a Virtual 2-Day Ticket costs €95 while a 2-Day Student Ticket costs €150 and a 1-Day Student Ticket costs €75. www.foodontheedge.ie

Food On The Edge 2022

JP McMahon

DrinksCart

The latest releases, news and all things drinks-related

FALLING FOR FERCULLEN

Fercullen Falls, a blend of malt and grain whiskeys, is the latest release from Powerscourt Distillery. According to Paul Corbett, Head Distiller at Powerscourt, the 50% malt content in the blend adds to the depth of flavour, which is very different to what other blended Irish whiskeys are offering. The name of the new whiskey refers to the Powerscourt waterfall, Ireland’s highest at 121m. The bottle’s design, says the Distillery, evokes thoughts of whiskey falling into a glass and shared amongst friends. www.powerscourtdistillery.com

CURIOUS CREATIONS

Hosted by The Shed Distillery and Dalcassian Wines and Spirits, Drumshanbo Gunpowder Irish Gin with California Orange Citrus was recently launched in Dublin. Mixology stars Johnny Drinks flew in from New York for the occasion, which saw guests enjoy a variety of cocktails including ‘Golden State of Mind’ Gin & Tonic, the Curious Cosmo with fresh lime juice and cranberries and the Gunpowder Margherita, featuring Tequila Reposado and cracked sea salt. www.drumshanbogunpowderirishgin.com

NO HANGOVER WHISKY

Highland Malt from Lyre’s is the brand’s first non-alcoholic whisky style beverage. Capturing the essence of a blended malt whisky, the new drink leads with a soft earthiness and bouquet, featuring light grain cereal, stone fruit and almond. The subtle additions of sea spray and lightly charred oak further add to the complexity. “A lovely and rewarding depth in flavour can be found with a natural influence of seasoned oak, nutty grain and warm spices,” said Jayne O’Keeffe, European Vice President, Marketing at Lyre’s. www.lyres.eu

GOLD FOR GUINNESS

The Guinness Storehouse has been named Europe’s Leading Beer Tour Visitor Experience for 2022. The venue was announced as the category winner at the World Travel Awards gala ceremony in Mallorca, Spain. This is the first time the Guinness Storehouse has won the award and was the only Irish nominee in the category, which this year included The Heineken Experience in the Netherlands and The Budweiser Budvar Brewery in the Czech Republic. www.guinnessstorehouse.com

Employer Excellence Programme,

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.

Inspiring the

Calum Falls from Aimsir is this year’s Euro-Toques Young Chef of the Year

Calum’s dishes

Main Course

At just seven years of age, Calum Falls began making dinner for his parents on weeknights. By the time they came home from work, he’d be adding a few finishing touches to his spag bol or lasagne, before serving up a hearty meal to his no doubt very grateful parents. At 14, he had his first proper chef experience. “Myself and a friend prepared a wedding meal for 100 guests. I knew at that stage

• Caramelised lamb liver, pu ed dulse cracker, heather, spiced lamb leg, brown butter butternut, ceps, nettles

Dessert

• Raspberries, buckwheat, rose, honey shortbread

Calum Fallsfuture

that I wanted to make a career out of cooking.”

Originally from Donegal, Calum has been working at Aimsir as a junior sous chef for the past year. Before joining the team at the two star Michelin restaurant in Kildare, he worked at Ardtara Country House & Restaurant in Derry. “Ardtara has two AA rosettes so the quality of food is quite high but at Aimsir, I had to step up to another level. Every element of every dish at Aimsir must be 100% perfect. That strive for perfection definitely helped me in Euro-Toques.”

For this year’s competition, Euro-Toques Ireland’s programme included workshops, demos, visits to suppliers and culinary activities aimed at mentoring the seven young chefs. Finalists enjoyed a series of masterclasses with chef Mark Froydenlund and with previous winner of the competition Jack Lenards in two-Michelin star Liath. They visited Ballymaloe and enjoyed lunch cooked by Rob Krawczyk of Chestnut and Aisling Moore of Goldie, participated in a spice masterclass by Arun Kapil, took a trip to Amsterdam and attended the Big Grill Festival. In October, they’ll attend Food on the Edge and in November, they’ll take a workshop with Chef Patissier Benoit Blin of Le Manoir aux Quat’Saisons, organised by La Rousse Foods.

The final for this year’s Euro-Toques Young Chef of the Year competition, presented by La Rousse Foods, was held at Dublin Cookery School in Blackrock. On the day, seven young talented chefs battled it out to win the top prize by devising and cooking two original dishes – a main course based on blackface mountain lamb and offal with grains and spices and a dessert using Irish raspberries. Every Tuesday, Calum worked on his dishes for the final. “Each week, I came up with ideas and cooked them for my mentor and head chef. From the start, my main course pretty much stayed the same. My dessert changed quite a bit; it took some time before we were all happy with it.”

The chefs were expected to use their creativity and demonstrate their cooking skills, taking into account Irish traditions and heritage but combining them with the diversity of today’s modern kitchen. Calum’s intention was to keep his dishes as Irish as possible. “I was keen to include a foraged ingredient so the week before the final, I found some cep mushrooms in Wicklow. I also used nettles from the gardens at Aimsir.”

Alongside Calum, the finalists included David Condon (The Shelbourne), Victor Franca (Nua Asador), Attila Galambos (Aniar), Leticia Miranda (Mae Restaurant), Shauna Murphy (Adare Manor) and Eoghan O’Flynn (Liss Ard Estate). The finalists were cooking their dishes for five judges, while additional judges running the kitchen on the day included Domini Kemp and Conor Halpenny. On finals day, the seven chefs had three hours to produce their two dishes. Judges marked them under three separate headings – execution and work practice, taste and flavour, and presentation. Mentored by Aimsir’s Jordan Bailey, Calum’s main course consisted of caramelised lamb liver, puffed dulse cracker, heather, spiced lamb leg, brown butter butternut, ceps and nettles. Dessert was made up of raspberries, buckwheat and rose and honey shortbread.

EURO-TOQUES YOUNG CHEF OF THE YEAR JUDGES

• Martina Puigvert Puigdevall, Les Cols, Catalunya

• Kieran Glennon, Restaurant Patrick Guilbaud

• Keelan Higgs, Variety Jones

• Graham Neville, Dax

• Gareth Mullins, The Marker

Producers and suppliers featured on the Intercontinental gala dinner menu

• Achill Island Sea Salt

• The Apple Farm

• Ballymakenny Potatoes

• Bó Rua Farm

• Bread 41

• Cáis na Tire

• Corleggy Cheese

• Cuinneog Butter

• De Brun

• Goatsbridge Trout

• Grá Chocolates

• Isle of Crackers

• Kish Fish

• Kylemore Farmhouse Cheese

• Skeaghanore Duck

• Sliabh Aughty Honey

• St. Tola Cheese

• Velvet Cloud

• Wild Irish Game

• Young Buck

• LaRousse Wines

The gala dinner in the Intercontinental, where the winner was announced, featured canapés using EuroToques Irish ingredients, while courses were created by the mentor kitchens of some of the finalists as well as friends of the competition. Guests enjoyed a starter from Aniar, a fish course from Goldie, a main course from Restaurant Chestnut and Square Restaurant, dessert from Library Street and an all-island cheese board served with honey and crackers.

Guest chef Martina Puigvert Puigdevall of two-Michelin star Les Cols in Catalunya announced this year’s Euro-Toques Young Chef of the Year, calling Calum to the stage to receive his trophy. Speaking at the gala dinner, Manuela Spinelli, Secretary General of Euro-Toques Ireland said: “The competition was very close, but all the judges were really impressed with both of Calum’s dishes. It has been another year full of surprises and excitement, great flavours and some serious skill. I’d like to thank all the participating chefs, our guest chefs, restaurants and mentors, producers and suppliers, and our presenting partner La Rousse Foods. They say it takes a village to raise a child, but it takes the participation of our whole food community to support the recognition and development of these young chefs. We are so grateful to everyone for being part of this high-calibre contest designed to preserve our culinary heritage by inspiring the future.”

For Calum, being named the 2022 Euro-Toques Young Chef of the Year is still sinking in. “I don’t know if I believe it yet. I’ve made such great friends and it’s been such an incredible journey. For now, I’m looking forward to continuing on in Aimsir and maybe some day, travelling to different countries to work as a chef.”

VATKeepthe

Set to rise from March 2023, an increased tourism VAT rate would reduce Ireland’s competitiveness and hit a sector that’s still recovering from a two-year Covid closure

Hopes were high for Budget 2023, but as Minister for Finance Paschal Donohoe announced an increase in the tourism VAT rate from 9% to 13.5%, they were dashed. During Covid, the rate paid by hospitality venues was cut as restrictions caused their incomes to plummet. With pandemic restrictions now hopefully behind us, Minister Donohoe was reportedly keen to see the VAT rate return to its original rate. It’s a huge blow to an industry still in recovery mode and proof yet again that the government simply does not understand the importance of the tourism industry to every town and county in Ireland.

Due to go up from March 1st next year, the increase will make Ireland’s tourism VAT rate the second highest in the European Union and far above other European countries where tourism is a significant part of their economies, such as Portugal (6% tourism VAT), Turkey (8%) and Malta (7%). “Hoteliers and the tourism industry believe that 9% is the right VAT rate for long-term sustainable growth. Our industry has made great progress on restoring over 230,000 tourism jobs since the depths of the pandemic. We will continue to advocate for the retention of the 9% VAT rate beyond March 2023 and make the case for a labour-intensive industry that employs people in all parts of Ireland, including 70% outside Dublin,” said Denyse Campbell, President of the Irish Hotels Federation.

“Hoteliers and the tourism industry believe that 9% is the right VAT rate for long-term sustainable growth. Our industry has made great progress on restoring over 230,000 tourism jobs since the depths of the pandemic“ Denyse Campbell, President of the Irish Hotels Federation

The Minister’s decision not to extend the 9% VAT rate is, says Conor Walsh, Tax Partner at Deloitte, reflective of recent recommendations made by the Commission on Taxation. “The 9% rate of VAT for the tourism and hospitality industries was reintroduced in Budget 2021, with effect from 1 November 2020 to 31 December 2021. This measure was initially extended in last year’s Budget and again in May 2022, with the effect that the 9% rate of VAT will remain for these sectors until 28 February 2023. An extension of the 9% rate was not recommended by the Tax Strategy Group papers released during the summer, while the Commission on Taxation report has noted a preference for moving away from the reduced rates in an effort to broaden the VAT base.” Walsh added that the decision to not extend this 9% rate beyond 28 February 2023 would of course be disappointing to businesses in an industry where price competitiveness is a core concern. “Many businesses operating in this industry are facing

steep competition, with inflationary pressures mounting. Where future changes are envisaged, these should be balanced against the likely impact to small and medium sized businesses in the coming years.” An increase in the VAT rate will also raise fears for hospitality businesses around liquidation. Business failures in the arts, entertainment and hospitality sectors almost doubled between the second and third quarters of 2021. With hospitality businesses facing a combination of rising inflation, interest rates and energy costs, an increased VAT rate may be the breaking point for some.

ENERGY COSTS

Despite the Finance Minister’s declaration that the VAT rate would indeed rise, Tánaiste Leo Varadkar has suggested that the 9% VAT rate for the hospitality sector could be extended beyond the end of February next year. The issue would, he said, be reviewed closer to the time and that whether it will be extended depended on the economic situation. “The rate which applies to electricity, to gas and hospitality has been extended until the end of February. That will give people some uncertainty in that regard. The intention is to increase it in March. But obviously we’ll have to review the situation again before then, depending on how we’re doing in terms of the public finances, how we’re doing in terms of the economic performance,

but the decision is that it’s extended until the end of February.” The question of whether the VAT rate will indeed increase or stay at 9% is contributing to an already uncertain environment for hospitality businesses.

The comments were made by the Tánaiste during a conference where he outlined details of five new schemes aimed at helping businesses deal with rising energy costs. One of those schemes is the Temporary Business Energy Support Scheme (TBESS), developed to help small businesses but it’s expected businesses of all size will apply for it. The scheme will provide businesses with up to 40% of the increase in electricity or gas bills, up to €10,000 per month. Since 2019, energy prices have increased by over 400% while gas prices have gone up by 300%.

Administered by the Revenue Commissioners and operating on a self-assessment basis, the first payments are expected in November but they will be backdated to September and will run until at least February next year.

Industry reaction to the TBESS has been mixed. Adrian Cummins, Chief Executive of the Restaurants Association of Ireland, said that while the announcement of the scheme is welcome, measures don’t go far enough. “The devil will be in the detail on this and we are calling for Revenue to open and administer the scheme immediately –

Over to you

HOSPITALITY BUSINESSES GIVE THEIR VIEWS ON WHY THE 9% VAT RATE SHOULD BE RETAINED

Johnny Rockett, General Manager, McSwiggans Galway

We strive to provide a quality product and service to our valued customers. There is a constant, weekly increase in raw materials, as well as substantial inflation of wage costs in the hospitality industry. We feel that we would have to absorb any increase in VAT to keep dish costs at an affordable offering for our clientele. Along with our Head Chef Kenneth Leydon, we’re currently developing our new steak and seafood menu with other exciting twists in ingredients to keep our plate costs affordable. Whilst we realise our government has given great support to our industry throughout the pandemic and the current inflation crisis, we would urge them to roll out the 9% VAT rate a bit longer for our industry.

Sheena Dignam, Owner, Galway Food Tours

As a tour operator, my VAT rate is 23%. However, an increased tourism VAT rate will affect my business as my suppliers will be increasing their prices in light of soaring food, energy and staff costs. I will need to revise our rates and probably the structure of our tours in order to offer a quality product with value. As a nation, we have spent years developing our creative, diverse food industry and now more than ever, our industry needs support and respect.

Kenneth Carroll, Managing Director, Carroll Food Services Ltd

Our contract catering sector has gone through a very difficult time. About 80% of my business disappeared during Covid and that business hasn’t returned due to hybrid working. We’ve been fortunate enough to pick up business to make up some of that shortfall but with the current inflationary pressure on wages, we really need VAT to stay at 9%. I got a notification from one of my suppliers just last week that their food costs were going up by 20%. For the VAT rate to go up 4.5% is salt in the wounds. You only have to look around to see that restaurants are having a very tough time with difficulties around recruitment, cost of inflation and maintaining their prices. Keeping the VAT rate at 9% is key to the security of the industry.

“As business costs increase and consumers’ disposable income decreases, we are going to see extraordinary pressure on pubs who are caught in a trap they are powerless to escape from“

Paul Clancy, CEO, Vinter’s Federation of Ireland

some businesses are already struggling to pay the bills coming in through their doors.” The IHF has broadly welcomed the scheme, but added that it’s seeking an amendment to criteria for significant employers so that they can receive appropriate supports. “Alongside huge energy increases, hoteliers have also been hit by a severe rise in dayto-day operational costs such as linen (29%), food (22%) and beverages (12%) in the last 12 months. While elements of the Budget will help hoteliers, we feel that the Government has missed an opportunity to continue support for employment recovery and growth in tourism,” said IHF President Denyse Campbell.

NIGHT-TIME ECONOMY

A €6 million night-time economy fund was also among the announcements made in Budget

2023. Under the support of the Night-Time Economy act, Minister Donohoe committed to modernising licencing laws and under this, the cost for submitting a Special Exemption Order has been halved from €110 to €55. The General Scheme of Sale of Alcohol Bill with reforms will be announced in the coming weeks. A 50% excise relief for independent cider and pear cider producers has also been announced, aimed at increasing the production of cider and perry. Minister for Tourism Culture Catherine Martin said the measures are intended to drive footfall into towns, “supporting performances, soundproofing grants to support venues as well as eight night-time advisers who will lead reforms nationwide.”

The reduced SEO cost has been welcomed by The Licensed Vintners Association (LVA). “Before the Budget, the cost of SEOs had been €410 per night of late night trading. Cutting that by half makes sense as the government seeks to encourage the further development of the night-time economy. We will be continuing to campaign for the complete abolition of the outdated SEO system in the upcoming licensing reform bill,” said Donall O’Keeffe, Chief Executive of the LVA.

The government’s decision not to reduce the alcohol excise rate – the second highest in Europe – has been criticised by several industry groups, including The Vintners’ Federation of Ireland (VFI). The failure on the government’s part to reduce the rate is, says the VFI, a missed opportunity for the tourism sector and for small pubs where a lower excise rate would help them survive the coming winter. “The refusal to reduce the alcohol excise rate is another missed opportunity that successive governments have ignored. We have the second highest excise rate in Europe, which places our tourism sector at an extreme disadvantage when competing for inbound tourists. As business costs increase and consumers’ disposable income decreases, we are going to see extraordinary pressure on pubs who are caught in a trap they are powerless to escape from,” said VFI Chief Executive Paul Clancy.

Although the supports outlined in Budget 2023 are to be welcomed, there’s still a long road ahead for hospitality businesses. It’s hoped that the schemes and initiatives announced are just the first in a package of measures to be introduced throughout the winter months ahead and that when it comes to the VAT rate, the right decision is made next March.

Over to you

HOSPITALITY BUSINESSES GIVE THEIR VIEWS ON WHY THE 9% VAT RATE SHOULD BE RETAINED

Eamonn Gleeson, Gleesons Roscommon

Hospitality businesses, especially in country towns, usually buy from local suppliers. This money circulates in the local economy, creating more jobs and more reasons for people to live in rural areas. If the VAT is raised to 13.5%, there will be less to spend on refurbishment/maintenance, plus menu prices will have to increase thus resulting in less demand and less choice. The industry is facing a very challenging period. As hospitality businesses work on a very tight margin, a 4.5% VAT increase will result in a lot of closures, resulting in less choice for both the customer and tourist. I predict that after this winter, the government will have to look at the VAT rate again due to the amount of hospitality businesses closing down. This 4.5 % VAT increase will be the straw that breaks the camel’s back.

Conrad Howard, Owner, Market Lane Group

Introducing an avoidable disincentive for guests to support their local beleaguered food businesses makes no sense. If the rate increases, it makes the operating environment even harder for us across our restaurants. If people have to choose between paying a bill and patronising a business, they’re going to choose the bill. Our many local suppliers are all having the same issues as us and so we’ll not only see small independent cafes close, but the people who supply those cafes too.

Stephen O’Connor, General Manager, Limerick Strand Hotel

The VAT rate should be retained at 9% as this is the right rate of VAT for our industry. Increasing it to 13.5% makes Ireland’s tourism industry uncompetitive in comparison to our European counterparts. The majority of Europe has a low tourism VAT rate; at 13.5% we would have the third highest VAT rate of our European neighbours. During a time of hyper cost inflation on all inputs into our business, this is a further blow to the viability and profitability of hospitality businesses at a time when the outlook on business in 2023 is far from certain. Our industry supports 270,000 jobs, one in 10 jobs overall and this must be maintained as it is vital to regional employment and development. Increasing the tourism VAT rate to 13.5% is also predicted to increase overall inflation by 0.5%, which makes little sense.

Arscáth a chéile

amhaireann nadaoine

Food network Bia Dingle wants to grow, inspire and develop a sustainable food ethos and culture on the peninsula

Bia Dingle, or Corca Dhuibhne, is a collaborative, food-focused association representing the whole of the Dingle Peninsula. Made up of farmers, fishers, producers, growers and chefs, the association launched recently as part of the Dingle Food Festival. It aims to retain, attract, foster and celebrate sustainable food producers, products and traditions of the Dingle

Peninsula and its surrounding waters.

Eileen Ashe, who runs Annascaul Black Pudding Co with her husband Thomas, has been involved with the association since its inception. “In late 2020, about 60 of us got together to discuss the idea of a sustainable food planning strategy for all of the Dingle peninsula. We met every day for a year, established a steering committee and came up with the name. it was important that the new association encompassed the entire peninsula and would be open to

Calum Falls

everybody.” That collaborative aspect of the association is key, says Eileen. “The one thing that’s common to most small businesses, particularly in farming or food production, is that you’re all so busy doing your own job that it’s hard to connect with others and yet we all share the same challenges. Being part of the association ensures there’s always somebody happy to offer advice or a helping hand.”

Sustainability is at the heart of Bia Dingle. Decisions made now throughout the peninsula will, says Eileen, impact the next generation of producers and growers in the region. “Whether that’s protecting the waters or the farmland, the onus is on us to ensure measures are put in place now for the future.” Bia Dingle plans to develop a vibrant food producing community in West Kerry and to improve the tourist’s experience of the region. “Having more locally produced food available in the shops and restaurants and making sure that there’s food security for people living in the area is key.”

Annascaul Black Pudding was first made at Ashe’s in Annascaul in 1916. The third generation to run Ashe’s shop in Annascaul, Eileen and Thomas extended the range a few years back to include white pudding, sausages, dry cured

rashers and sausage rolls. The focus is on Irish products and wherever possible, local products. “Our signature product is our black pudding. We use a recipe that’s over 100 years old and apart from adding a few extra herbs and spices, we haven’t touched it. The really unique element of our black pudding is that we use fresh blood, which is quite unusual today. A lot of the bigger companies use dried blood, which is all imported. We get our fresh blood, from Kerry cows, directly from an abbatoir and we produce our black pudding in the same premises that it was produced in 1916.” The business is mostly Kerry-based, although you will find Annascaul products in Dublin. “We’re stocked in Caviston’s, FX Buckley, Daddy’s Café in Rialto and Storyboard Café in Islandbridge. We’re also stocked in several outlets across Kerry, Cork and Limerick.”

Like all food producers, increasing food costs are impacting the business. The price of Irish pork increased three times last year before Annascaul was eventually forced to put its prices up. “The margin has been squeezed and squeezed and at this stage, we feel that we can’t pass on another price increase to the customer. That’s a huge challenge in terms of the viability of making some of our products.” Energy costs are also putting a strain on the business. “It’s extremely tough but

we have to remember, we came through the recession, we came through Covid, so there’s a sense that we can weather this latest challenge. From talking to our suppliers and other businesses, there’s no doubt that there’s an overall fall in demand. When you’re in food production, you’re only as good as last week’s sales. Just how much the business can take is always in the back of your mind.”

One positive that came out of Covid was an increased awareness about where food actually comes from. That awareness will hopefully lend itself to the success of Bia Dingle, says Eileen. After its successful launch at Dingle Food Festival, the next step for the association is getting the word out there. “This is when the real work starts! Now, it’s all about building awareness about the association, making sure people know that it’s not just about the producers or farmers, it’s about the local shop using local produce or tourists looking for the Bia Dingle logo on a menu or on a product on a shelf. We want to make it easy for local businesses to support other local businesses. There’s a saying – under each other’s shadows we’re all protected – and I think that really embodies what we’re trying to achieve with Bia Dingle.”

“Having more locally produced food available in the shops and restaurants and making sure that there’s food security for people living in the area is key”

The launch of Bia Dingle at the Dingle Food Festival

Dublin Royal Convention Centreopens its doors

Located beside the Radisson Blu Royal Hotel, Dublin and Velvære Spa, Dublin’s newest venue consists of over 2,700 sq m of meeting and event space with capacity for over 1,100 delegates. The main Douglas Hyde Suite (named after Ireland’s first president) on the ground floor spans almost 705 sq m to facilitate 800 delegates theatre style or up to 550 banquet style. It can be divided into two separate suites and has been designed with large scale conferences, exhibitions and events in mind. Additional spaces at the centre include a pre-conference space and The Higgins and Robinson Suites. The new venue can also accommodate guests with 234 bedrooms available at the Radisson Blu Royal Hotel, Dublin.

“This project has been a long time in development and much-anticipated by our existing clients of the hotel. With invaluable client feedback and close attention to detail,

the convention centre has been carefully designed and configured to deliver world-class meetings and events,” said Madeline Riley, CEO of Luxor Leisure Limited. Working alongside historians, architects and preservation specialists, the site itself is at the centre of the formation of Dublin, close to the spot where the city was originally settled over 1000 years ago. “Our mission of connecting people and creating memorable experiences is something that has been embedded in this project from the very start. Connecting the old with the new, right through to the design, look, feel and atmosphere of the new venue,” added Madeline.

The €20m Dublin Royal Convention Centre is set to open this November on the new Le Pole Square development

My Most Memorable Meal

The best meal I ever had was lunch in Midsummer House, Daniel Cli ord’s two-Michelin star restaurant on the banks of the river in Cambridge. I was working on a stage at the kitchen there, so to get the opportunity to first experience the exceptional level of cooking from the diner’s perspective, before I started working with the chefs who produced it, was truly something special — a great insight.

To start, I had the tasting menu with canapés which consisted of a wood pigeon and pear tartare and a tomato jelly with red mullet. The starter was a signature dish by Daniel Cli ord of scallop and apple, while the main course was a cracking pork belly. After a pre-dessert of quince and blackberry, I had a chocolate delice which is still to this day the best dessert I’ve ever tasted in terms of flavour and presentation. The food was absolutely out of this world. I had no alcohol with the meal as I had service that evening in the restaurant at 5pm.

What made the meal particularly memorable for me was the clear focus on flavours and the variety of di erent techniques Daniel was using at the time. At that stage, I think he was ahead of most chefs in Britain and it reinforced my enthusiasm to work there and learn from him and his team.

Everything I learned from that meal and later, from working in the restaurant, I’ve kept with me. Midsummer House has been an inspiration to me and I’ve always tried to introduce elements of what I was taught there wherever possible. I’ve since been back to Midsummer House and as the years go by, it keeps getting better and better. I definitely think it should have three Michelin stars — it’s a brilliant restaurant.

Tom Comerford is Executive Head Chef at The Heritage in Killenard

Although most plastic packaging is no longer landfilled we currently only recycle 31%. We need your help to meet future EU plastic recycling targets of 50% by 2025 and 55% by 2030. As an Irish business you are obligated to segregate the waste you generate at your premises for recycling. Waste contractors must provide you with the necessary bin collection systems to maximise the segregation and recycling of your waste.

Repak will provide you with the support and advice to help ensure you are recycling correctly and help to reduce your waste management costs. Please contact our Membership Team and help Ireland remain one of Europe’s top recycling countries.