Hotel & Catering Review - Issue 9 2023

ISSUE 9 2023

TALKING TO.. REBECCA SWEENEY

Hooked Sligo’s Head Chef,

She’s

got the LOOK DOIREANN HEALY on creating unique branded clothing for hotels

AT YOUR SERVICE News and updates from Ireland’s top foodservice suppliers

WORKING towards

Fáilte Ireland is helping businesses attract the talent they need, now and into the future

Excellence

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Made Easy Go to

FREE toolkit

This toolkit includes posters, bin labels and a step-by-step Free to order while stocks last.

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Contents ISSUE 9 2023

IN THIS ISSUE

13

“The ultimate ambition of this programme is not only to support businesses to build their own employer brand and attract the talent they need now and into the future, but also to create a way for the industry to collectively work together to demonstrate the best of careers and employment in the sector in a way that will ring true for key audiences” Jenny De Saulles, Director of Sector Development, Fáilte Ireland

REGULARS

04

NEWS

09 10 16 18 23 24 25 28

OUT & ABOUT

Guests enjoy a night of revelry at the launch of College Green Hotel Dublin and top chefs battle it out at Square’s cook-off

DRINKS CART

The latest releases, news and all things drinks-related

BRANDED CLOTHING

Doireann Healy at Begley & Bowie creates unique branded clothing for hotels

TALKING TO

The Head Chef at Hooked Sligo talks about her role at Chef Network

FOODSERVICE

A new report highlights the increased value of the foodservice industry, but shows cost of living is impacting consumers

A TASTE OF CHRISTMAS BWG Foodservice has launched its Christmas 2023 brochure

CRAFTED EXCELLENCE

Elevate your menu with Pizza da Piero’s award-winning pizza bases for foodservice

MEMORABLE MEAL

For Rajendra Shivram Mohite, a family meal in Maharashtra brought comfort during a time of need

ISSUE 9 2023 | HOTEL

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney

Editor’s View Welcome to issue 9 of Hotel & Catering Review 2023

Designer: Neasa Daly Stock Photography: iStock Infographics: www.flaticon.com Production: Claire Kiernan Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

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 2023. 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.

Fáilte Ireland’s new Employer Excellence programme has been developed to help hospitality businesses attract and retain skilled workers. The organisation says over 225 businesses have signed up to the programme so far, giving them access to supports and people management training that will help them implement meaningful changes in their business. Fáilte Ireland’s Director of Sector Development, Jenny De Saulles, says a key element of the programme is its employee survey which show that staff aren’t just concerned about pay increases and time off. “Providing structured and regular feedback on performance, recognising a job well done and taking appropriate and visible action to employee ideas will build trust and further empower employees to strive for the best in what they do,” she says. For more on Fáilte Ireland’s Employer Excellence programme, turn to page 13.

On page 16 we chat with Doireann Healy, owner of art and fashion brand Begley & Bowie. Doireann collaborates with hotels to create bespoke clothing and accessories for hotels including Adare Manor, Kelly’s Resort, Dromoland Castle and Trump Doonbeg. Rebecca Sweeney, Head Chef at Hooked Sligo, talks about her love of local produce and her role at Chef Network on page 18. As Youth Spokesperson at Chef Network, Rebecca’s role is to give a fresh perspective on the industry and use her platform to help improve working conditions in kitchens. BWG Foodservice launches its new Christmas Brochure on page 24 and on page 28, Rajendra ‘Monty’ Shivram Mohite, the Executive Head Chef at Kinara Group, talks about a meal he enjoyed recently in Maharashtra, India. Simple, timeless dishes have the power to transport people across the world he says, evoking wonderful memories through flavour.

Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com

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

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

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News

Your monthly round-up...

'TIS THE SEASON AT LAWLOR’S This Christmas, Lawlor’s of Naas is providing guests with a variety of Christmas offerings to choose from. Packages include shopping discount cards for guests visiting Kildare Village

and Newbridge Silverware, a one night’s stay at Lawlor’s with breakfast, dinner and two concert tickets included from €289 and festive Afternoon Tea with a side of prosecco.

APPOINTMENT Conrad Dublin has appointed Fiona Kinch as Director of Finance. Fiona started her career with Conference Partners, working her way to Delegate Services Manager.

She has also provided financial services for Doubletree and The Merrion Hotel as an Income Auditor and Assistant Financial Controller, before progressing to Financial Controller roles with Clayton Leapordstown and Inua. “I am delighted to be joining a fantastic team and an award-winning culture at the Conrad and cannot wait to continue building on the success the hotel has had,” said Fiona.

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Indulge in the authentic taste of Italy – that’s the promise of Pizza da Piero!

Ireland’s best-loved pizza bases, now available for food service

AWARD-WINNING PIZZA BASES Crafted fresh daily in Dublin

For more details, please visit pizzadapiero.ie Follow @pizza_da_piero on social media for topping ideas.

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

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Available in

SMALL, MEDIUM MEDIUM,, and

LARGE

ISSUE 9 2023

TALKING TO.. REBECCA SWEENEY

Hooked Sligo’s Head Chef,

She’s

got the LOOK

ISSUE 9 2023

DOIREANN HEALY on creating unique branded clothing for hotels

SUMMER

2021Chef, Hooked Sligo’s Head

TALKING TO.. REBECCA SWEENEY

AT YOUR SERVICE News and updates from Ireland’s top foodservice suppliers

WORKING towards

Finance options for the licensed trade

got the LOOK

Fáilte Ireland is helping businesses attract the talent they need, now and into the future

Excellence

OFC_HCR_Issue 9 2023_FINAL.indd 1

Cash Flow She’s

DOIREANN HEALY on creating unique branded clothing for hotels

That’ s the

SPIRIT

A LOOK AT THE DARK SPIRITS MAKING WAVES ON THE GLOBAL MARKET

ISSUE 9 2023

SUMMER

TALKING TO.. REBECCA SWEENEY

Hooked Sligo’s 2021 Head Chef,

Cash Flow Finance options for the licensed trade

She’s

AT YOUR SERVICE

got the LOOK DOIREANN HEALY on creating unique branded clothing for hotels

News and updates from Ireland’s top foodservice suppliers

17/11/2023 15:24

me..

OpeninExceg Tillence WORKING towards

Fáilte Ireland is helping businesses attract the talent they need, now and into the future

AT LAST

Pubs and bars open their doors for indoor trading

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That’ s the

SPIRIT A LOOK AT THE DARK SPIRITS MAKING WAVES ON THE GLOBAL MARKET

AT YOUR SERVICE News and updates from Ireland’s top foodservice suppliers

e..

OpeningExceTim llence WORKING towards

Fáilte Ireland is helping businesses attract the talent they need, now and into the future

AT LAST

Pubs and bars open their doors for indoor trading

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Ashville Media’s online digital publications are now available to view our website

www.ashville.com/library Ashville ISSUU Half Page Advert_V1.indd 1

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News

FROM LITTLE ACORNS, MIGHTY OAKS GROW Owners of Killeavy Castle Estate, Mick and Robin Boyle, have launched a 15year, £1.5 million Landscape Restoration Plan at the hotel. The project will see the restoration of 365 acres of woodland, farmland and mountain that make up Killeavy Castle Estate, along with the planting of 50,000 trees. “It is fantastic to see this incredible landscape restoration plan come to life here today. The plan that has been devised not only promises to enrich the natural environment, supporting the flourishing flora, fauna and wildlife, but also extends its benefits to the people of South Armagh and beyond,” said Robin Boyle.

Mick and Robin Boyle with Killeavy Castle Estate GM Matthew Hynds

APPOINTMENT

Denise Corboy has taken on the role of Director of Sales and Marketing at Druids Glen Hotel & Golf Resort. Limerick native Denise has over 35 years’ experience in the hospitality industry, specialising in sales within the hotel management structure at property level. Most recently, she held the role of Director of Sales at the Camden Court Hotel where she was part of the team since its inception 26 years ago.

NEW PADEL COURTS AT FITZPATRICK CASTLE Fitzpatrick Castle Hotel in Killiney, South Dublin, has introduced new, state-of-the-art padel courts on its hotel grounds. Enjoyed by athletes including Rafael Nadal and Cristiano Ronaldo, Padel is a rapidly growing sport that combines elements of tennis and squash. Joseph Scott-Lennon, Director at Fitzpatrick Castle Hotel, said: "We believe that padel is a unique addition to our leisure options at the hotel. Padel is a great way to stay active and have fun while enjoying our beautiful surroundings. The feedback from our guests and neighbours so far has been fantastic and we are delighted to bring this new activity to the community. "

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News

LIBRARY STREET COMES TO EAST CORK Dublin’s Library Street Restaurant is set to take over the Manor House at Castlemartyr Resort for one night only in December. “I think we have created a special offering at Library Street. Every member of the team lends their personal skill to creating our dishes and menus, so it’s going to be an interesting experience touring what it is we do at another venue. We respect the ingredients and balance creating delicious flavours with an enjoyable dining experience. It’s about more than the food,” said Library Street Chef Patron Kevin Burke.

JURASSIC JOY THIS CHRISTMAS A seasonal transformation which will turn the outdoor space into a winter wonderland is taking place at Jurassic Newpark, Kilkenny. On arrival, visitors will be welcomed with festive flourishes, twinkling lights, a Christmas-themed scavenger hunt and a chance to meet Santa at his Grotto.

BALLYMALOE FOODS AND ISTIL 38 JOIN FORCES Ballymaloe Foods has collaborated with istil 38 Premium Irish Vodka to create a Christmas-themed limited edition product. Ballymaloe Vodka Cranberry Sauce is infused with istil 38 Pink Berries Vodka to create a grown-up twist on a traditional cranberry sauce. Commenting on the new product, Maxine Hyde, General Manager at Ballymaloe Foods, said: “We’ve done many partnerships with quality Irish companies over the years and the link up with istil 38 builds upon this journey. Our limited edition Vodka Cranberry Sauce has so many uses either at the Christmas dinner table, as an addition to a celebratory cocktail or with party food.”

APPOINTMENT InterContinental Dublin has appointed Rosalie Delany as its new Director of Sales & Marketing. From County Meath, Rosalie rejoins InterContinental Dublin where in 2018 she held the role of Assistant Director of Sales, before joining Powerscourt Hotel in 2019 as Director of Sales & Marketing. A graduate of Hotel Management at DIT, Rosalie has held various roles in sales and marketing prior to joining MHL including Mount Juliet Estate, The Shelbourne Dublin and the O’Callaghan Collection.

ISSUE 9 2023 | HOTEL

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Proud Sponsor of Ireland's Afternoon Tea Hotel Award

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News

LAUNCH OF COLLEGE GREEN HOTEL DUBLIN

Lucius Farrell, Barbara Scott and JP Kavanagh

Out& About

Pamela Uba

Over 300 guests and dignitaries were greeted by stilt walkers in period costumes at the official launch of the College Green Hotel Dublin, Autograph Collection. Guests spent the evening journeying through Dublin’s storied eras, complete with wines sponsored

by Findlater & Co, locally sourced food and music and entertainment at each turn of the century. At Moreland’s Grill, Executive Chef Stephen Maguire and Executive Sous-Chef Mihai Costin Joanne Dillon treated guests to the best of Irish and Pauline seafood, while at the Grill Station Corcoran cooked to order steak beef sliders were served using locally sourced "Guests spent the meat prepared on the inhouse Josper Grill. The grand evening journeying finale was held in the Banking through Dublin’s Hall where MC Jennifer storied eras" Zamparelli introduced General Manager Joanne Dillon who said a few words to officially launch The College Green Hotel, Autograph Collection.

What’s been happening in Ireland’s hospitality industry

SQUARE’S COOK OFF

"The event finished with a fireside chat with a celebrity chef"

Global technology company Square held an “Almost…

Christmas” cook-off in Dublin recently. Some of Ireland’s top chefs created dishes which were then served to guests before participating in a panel discussion. The event finished with a fireside chat with a celebrity chef. Guests had the opportunity to network with leaders across Ireland’s hospitality industry, as well as have a chat with Fiona O’Regan, Product Marketing Manager, Square for Restaurants at Square Europe and Derek Corcoran, Chief Operating Officer and Head of Payments Operations at Square Europe.

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News

Drinks

Cart

The latest releases, news and all things drinks-related

FESTIVE FLAVOURS Cocktail company Craft Cocktails is launching a limited-edition trio of cocktails this Christmas. The ‘All Wrapped Up’ range features three drinks in a 700ml size or a small 200ml size to fill a stocking. The Mistletoe Margarita, Festive Old Fashioned and Gingerbread Punch join Craft Cocktails’ core range of bottled cocktails, hand-mixed and bottled in Dublin 7 and available for delivery around Ireland. www.craftcocktails.ie

IT TAKES BREW BOTTLING UP AT BRITVIC Britvic Ireland has announced an investment of €6 million in its Ballygowan facility in Newcastle West, Co. Limerick, to grow the site’s production capacity by over 20%.

The investment will provide additional bottling capacity for the equivalent of 50 million fully recycled and recyclable 500ml bottles of Ballygowan and enhance production capability. www.britvic.com

The Copeland Distillery in Co Down recently launched its Cold Brew Coffee Liqueur. The liqueur showcases the finest Brazilian coffee beans which are expertly cold-brewed before being compounded with an organic grain spirit and infused with cacao nibs.

The result is a luxuriously smooth mouthfeel and memorable tasting experience with notes of melted dark chocolate, vanilla sweetness and warm nuttiness. www.copelanddistillery.com

IRISH KITCHEN COCKTAILS ‘Irish Kitchen Cocktails: 60 Drinks You Can Make at Home with Everyday Equipment’ is the first book from Oisín Davis. In ‘Irish Kitchen Cocktails’, Oisín shows how good cocktails can be made using Irish drinks and spirits while also highlighting how easy they are to make with the most commonly found kitchen items that you probably already have at home, no special bartending kit required.

‘Irish Kitchen Cocktails’ is available at all good bookshops and from ninebeanrowsbooks.com

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Cover Story

WORKING towards EMPLOYER

Fáilte Ireland’s Employer Excellence programme will help businesses attract the talent they need now and into the future

Excellence

“As an industry that is people-centric, being able to attract and build a talented workforce is the cornerstone of our tourism’s future prosperity, which is why Fáilte Ireland developed the Employer Excellence programme”

Jenny De Saulles, Director of Sector Development, Fáilte Ireland

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Cover Story

A

ll over the world, tourism is fundamentally a people business but nowhere more so than in Ireland, where our greatest asset as a nation is the Céad Míle Fáilte provided by tourism staff and businesses to visitors. To attract and retain the best people to work in tourism, we need to consistently ensure we provide quality workplaces.

The staffing and skills shortages experienced by the tourism and hospitality industry since the sector reopened post-Covid was a considerable barrier to the sector’s recovery.

Although this is a challenge that has come to the forefront of the industry’s agenda in recent times, the tourism industry faced a particular set of challenges in attracting and retaining talent even before the onset of the Covid-19 pandemic, in particular with regard to the perception of it as a rewarding and long-term career choice. The closure of the sector during Covid exacerbated these and ultimately, the challenges facing the industry’s labour market continue to evolve.

Speaking about the current labour market, Fáilte Ireland’s Director of Sector Development, Jenny De Saulles, said: “Although immediate staffing concerns that were apparent after the tourism sector reopened post-Covid have eased for many businesses, we’re still seeing unprecedented mobility across sectors.

This means the industry needs to focus on retaining staff like never before, as well as training and developing the new talent that comes into the sector. As an industry that is people-centric, being able to attract and build a talented workforce is the cornerstone of our tourism’s future prosperity, which is why Fáilte Ireland developed the Employer Excellence programme.”

Fáilte Ireland launched the Employer Excellence Programme last year and over 225 businesses have registered to date, affording them access to dedicated people management training, an independent employee engagement survey and accreditation, as well as a bespoke programme of capability building support to implement change in their business.

“The ultimate ambition of this programme is not only to support businesses to build their own employer brand and attract the talent they need now and into the future, but also to create a way for the industry to collectively work together to demonstrate the best of careers and employment in the sector in a way that will ring true for key audiences – employees, jobseekers, the talent of tomorrow in secondary schools and their key influencers including parents and guidance counsellors,” explained De Saulles.

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Fáilte Ireland Director of Sector Development, Jenny De Saulles (centre), with Fota Island Resort staff, Una O’Donovan, Spa Therapist; Rafael Resenite, Section Head Chef; Shane Meyler, Concierge and Finola Twomey, Group Director of Revenue, Sales and Marketing.

Fota Island Resort in Co Cork was one of the first businesses to sign up to Fáilte Ireland’s Employer Excellence Programme. Picture: Michael O'Sullivan

Pictured are students Emmet Cassidy and Glen Masterson from Luttrellstown Community College and Alexandra Mazire from DCS Tallaght Community School at the launch of Fáilte Ireland’s 2023 Transition Year Placement Programme. The initiative, inaugurated just last year, provides Transition Year students with a valuable opportunity to acquire practical work experience in the vibrant tourism and hospitality sector. Its primary aim is to inspire a greater number of young individuals to explore potential career paths within this exciting industry. To find out more about the placement opportunities available, visit the Work Experience section at tourismcareers.ie

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Cover Story

EMPLOYER EXCELLENCE EXCHANGE Participating businesses on the Employer Excellence Programme were invited to join the inaugural Employer Excellence Exchange on 14th November in Croke Park, Dublin. On the day, Fáilte Ireland CEO Paul Kelly opened the event while Jenny De Saulles presented the latest data and insights gathered directly from employee surveys over the course of the first year of the programme, along with the most recent Fáilte Ireland research on the labour market.

The internationally renowned motivational speaker David Meade highlighted the importance of effective communication and employee engagement to the audience of 100 businesses in attendance.

The Employer Excellence Exchange will form part of the overall development offering to participating businesses, to support those working within tourism to respond to challenges around attracting and retaining talent and in particular, to raise the profile of the industry ahead of its competitors.

A key element of Fáilte Ireland’s Employer Excellence programme is putting the views of tourism employees front and centre through an employee survey. 24,000 tourism and hospitality employees nationally have been positively impacted by the programme to date, with the opportunity to have their voice heard through an internationally recognised employee engagement framework.

According to De Saulles, the findings of these surveys show it’s not all about pay increases and time off. “What really came through in the survey results is that we have lots of great staff in the sector who are really passionate about what they do and there are some areas in which they know their employer could make small changes that will have a big impact. Providing structured and regular feedback on performance, recognising a job well done and taking appropriate and visible action to employee ideas will build trust and further empower employees to strive for the best in what they do.

“There’s also a big opportunity for the businesses in the sector to develop a clear communication and involvement culture, where ongoing listening and reacting to feedback from employees becomes embedded in how they work.

Providing space and opportunity for employees to proactively upskill and develop their career in their own way and at their own pace develops a culture of continuous development, which is motivating for employees and leads to greater opportunity for progression for them and higher retention

“There’s also a big opportunity for businesses in the sector to develop a clear communication and involvement culture”

levels for the business. And finally, there can be a lack of awareness of the wider benefits of working in the tourism sector, such as flexibility and breath of roles and opportunity to develop and this is something that employers could be more explicit about, both in communicating to existing employees as well as when recruiting at job advert stage or in interviews.”

The National Tourism Development Authority is currently recruiting for the next intake of businesses. The programme remains open for tourism businesses interested in participating to register.

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She’s got the DOIREANN HEALY at Begley & Bowie creates unique branded clothing for hotels

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Branded Clothing

“Researching hotels, learning about their history and origin and creating a piece of clothing to reflect that story - that’s what I love to do”

B

espoke branded uniforms and clothing help hospitality businesses stand out in an increasingly competitive marketplace. It’s a thriving sector, with a growing number of Irish hotels opting for custom uniforms that speak to their brand. Doireann Healy, owner of art and fashion brand Begley & Bowie, collaborates with hotels to create bespoke clothing and accessories. Clients include Adare Manor, Kelly’s Resort, Dromoland Castle and Trump Doonbeg, the latter being her first hotel project.

“For Doonbeg, the brief was for clothing inspired by the resort. That collaboration went very well and they were delighted with my designs. With Adare Manor, Deirdre Buckley Moore who’s the Boutique Manager at the hotel, happened to be in Kenmare and visited Begley & Bowie.

She obviously thought there was a good fit there as she later got in contact.” With the Pro Am 2022 coming up, the hotel was keen to develop and launch a range of merchandise to coincide with the event. Alongside the range, Deirdre was also tasked with creating a children’s clothing range, inspired by the bear sculpture that sits on the grounds at Adare Manor, created by Irish artist Patrick O’Reilly. “I redrew the bear and screen printed it onto hoodies and T-shirts. For the adult clothing, I went with depictions of gargoyles; when you walk around Adare Manor, you’ll see a wealth of gothic style stone gargoyles.

Lord and Lady Dunraven, who built the first building, were interested in mythology and mystical creatures so I drew inspiration from those stone carvings to create the design.” At Kelly’s Resort, inspiration for a design struck very quickly. “It’s quite simple but very effective; it’s the sun, a sailboat, a plate with a fork and knife and an art palette. Art is such a strong theme across Kelly’s, I felt it was important to incorporate it.”

For guests, the option of bringing home an item of hotel-branded clothing is an attractive one. “Guests want to bring mementos of their stay back home with them, they want memories of the great time they had with their family in Adare Manor or Kelly’s.”

Every hotel has different requirements says Doireann, but sustainable fabric is a universal ask. “One of the first questions I get is about the material – is it sustainable, organic cotton. Even when it comes to the inks I use on the screen printer, clients want to know if they’re sustainable, which they are. We provide clothing in a variety of sizes and everything is printed in Ireland.”

Alongside her work with hotels, Doireann collaborates with a diverse range of clients including JJ Corry Whiskey in Co Clare, the National Gallery of Ireland, the International Rugby Experience in Limerick and Cork bag brand McWilliams. “Researching hotels, learning about their origin and history and creating a piece of clothing to reflect that story - that’s what I love to do.”

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A Quick Chat

Talking to

The Head Chef at Hooked Sligo talks about fishing with her grandad and her role as Youth Spokesperson at Chef Network

Rebecca Sweeney

How’s business at Hooked?

Business is booming. We’re open seven days a week and very busy all the time. We’ve been lucky in that staff shortages haven’t really hit us, so we’ve been able to maintain a high level of service to our customers.

How long have you held the role of Head Chef?

For the past year and a half. I started as chef de partie, then got promoted to sous chef and it was onwards and upwards from there on.

Where does your interest in food come from?

When I was a child, my aunt ran a little gelato place with her partner in Italy. I remember going on holidays with my family, I couldn’t wait to go in and see what was going on. Eventually they came home and set up a restaurant here. I’d go in after school and watch everyone doing their various jobs. I loved the hustle and bustle of it.

Did you grow up cooking and eating fish?

My grandfather was a fisherman, so we always had the freshest food coming in the door of my parent’s house.

Myself, my mam and grandad would often go out on the boat to catch fish. We’d come aground, I’d have my swim and we’d cook up the mackerel on the grill and eat it there and then.

Where did you work before joining Hooked?

I was in Adare Manor for two years. Working there really helped develop my technical skills.

It’s an extremely disciplined environment to work in and one I really enjoyed. I think it also made me more appreciative of local produce.

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Did you bring that discipline into the Hooked kitchen?

Yes, but I’m probably a bit more chilled out. While there is a hierarchy, there’s no such thing as my job or your job, we all help each other out. There’s a great mutual respect in the kitchen, which is something I’ve been lucky enough to experience throughout my career so far. When I started out, I worked for a female head chef and it was a really nurturing environment. Some of my peers weren’t as lucky as me and actually dropped out of the industry due to poor or unfair treatment. That’s why I’m happy to be involved with Chef Network – to speak out and try and help improve conditions in the industry.

How did you get involved with Chef Network initially?

I was part of the ‘Taste the Atlantic Young Chef Ambassador Programme’ last year. At first I was hesitant to put myself forward. I didn’t know what to expect but Anthony [Anthony Gray, Hooked owner] urged me to go for it. I got accepted and participated in the programme last summer. I was then voted Youth Spokesperson for Chef Network and it all kicked off from there. I’m currently involved in the Open Kitchen Week initiative, which is a great opportunity for people to learn about working in a kitchen and get some experience.

As Youth Spokesperson, what’s your role?

To give a fresh perspective on the industry and offer my opinion as a young chef working in hospitality. If I can reach out to young people working in this industry who are maybe having a hard time and help them realise that they’re not trapped and that there are options out there, I’ll be happy.

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What’s your favourite dish on the menu?

Our 12 hour, slow cooked pork belly. We’ve reinvented it over the last couple of years and it’s always the dish that customers comment on. We get the pork from Feeney’s Meats in Rosses Point, one of our local suppliers that we’ve used for years.

You spoke at Food on the Edge this year. How did it go?

It was savage to be honest! I came back so inspired. I feel like a lot of people were on the same page this year. There were lots of conversations about developing a positive kitchen environment and learning from your mistakes.

“If I can reach out to young people working in this industry who are maybe having a hard time and help them realise that they’re not trapped and that there are options out there, I’ll be happy” What’s your ambition for 2024?

Keep trucking on and fighting my corner when it comes to improving conditions in the industry. After seeing some of my peers suffer throughout the years, that’s something I feel really strongly about.

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BESTofthe

The

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Partner Profile

As one of Ireland’s finest hotels, Ballyfin showcases the best of the Midlands and of Irish hospitality, welcoming and delighting guests both local and further afield

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t the foot of the Slieve Bloom Mountains, just over an hour from Dublin, Ballyfin has long been admired as one of Ireland’s most lavish regency mansions. Decorated with Irish art and antiques from around the world, the interiors offer the same spirit of refined elegance that the early house reflected in the 1820s.

With just 20 bedrooms and a one bedroom Gardener’s Cottage, Ballyfin has the flavour of a grand private house with the facilities of a five-star resort. Enjoy 614 acres of private parkland, a 28-acre lake, ancient woods and follies, an indoor swimming pool, gym and treatment rooms. A “Ballyfin has range of experiences and activities long been are available, such as coarse fishing, admired as one clay shooting, horse riding, falconry and wine and whiskey tasting. of Ireland’s most Dining at Ballyfin is a journey lavish regency through the extensive gardens mansions” growing a large amount of our produce combined with the best local and Irish suppliers. Executive Head Chef Richard Picard Edwards combines his years of international experience with a passion for homegrown produce to create a menu fitting of such a lavish mansion.

The food and beverage service is headed up by Damien Marique, who leads a team of focused,

passionate individuals who provide true hospitality with a balance of personal attention and professional service. The front of house team along with the talents of Richard’s team in the kitchen combine to give guests an outstanding experience. The food is further enhanced with an extensive wine cellar where the Sommelier, oversees the selection and service.

Ballyfin is recognised as one of Ireland’s finest hotels, showcasing the best of the Midlands and Irish hospitality, welcoming and delighting guests both local and further afield. Non-resident dining is now available for dinner service by reservation only.

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WORKPLACE

Partner Profile

T

WASTE MADE EASY

his government funded initiative provides a free and extensive suite of signage and training materials to help workforces make accurate recycling decisions.

This will assist Irish businesses achieve greater circular economy performance through increased recycling and composting rates.

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

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

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

Speaking on behalf of the Regional Waste Management Planning Offices, Kevin Swift, Connacht Ulster Region Waste Office said: “This initiative will empower small and medium size businesses, particularly those in the retail, hospitality, manufacturing and corporate sectors, to further improve how their waste is managed. With clear language and visuals, the materials will make it easy for staff to quickly understand what waste goes in what bin and should significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.”

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

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

WASTE SEGREGATION To further support waste segregation in Ireland, incentivised waste charging and other changes for waste collection in the commercial sector have been introduced through the introduction of the Waste Management (Collection Permit) (Amendment) (No. 2) Regulations 2023, which came into effect on 1 July 2023. Measures in this piece of legislation include: • All waste collection companies are now required to provide a residual, mixed dry recyclable and food waste bin to all their commercial customers • Waste collection companies must ensure that all business customers are placed onto a price plan that ensures that the cost to the customer for mixed dry recyclable or food waste is less than the cost of disposal for municipal waste.

• All waste collected must be weighed, with details on the weights of the individual bins communicated to customers • Waste collection companies will be required to at least collect the recyclable waste materials as specified on mywaste.ie • Collection of recyclable waste and food waste must occur at least fortnightly.

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

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

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Foodservice

A new report highlights the increased value of the Irish foodservice industry, but shows the cost-of-living crisis continues to impact consumers

F

indings from Bord Bia’s annual Foodservice Market Insights report show that the Irish ‘out of home’ sector was up nearly 13% this year to a new record high of €9.3 billion across both the Republic of Ireland and Northern Ireland. This is the first time the market value has exceeded pre-pandemic levels. Bord Bia says this growth has been achieved amidst a surge of challenges over the last four years, although industry growth has slowed from the significant increases seen in 2022.

Forecasts for 2024 show that a rebalancing of consumer demand following a post-pandemic surge, along with increasing economic uncertainty, will result in a more discerning, occasion-led approach to dining out of home.

Commenting on the report, Maureen Gahan, Foodservice Specialist at Bord Bia said: “Last year’s major upswing in market growth was a welcome boost to the industry and it is very positive that the value of the foodservice market this year has exceeded 2019 levels. However, the impact of inflation and increased cost of living in general is visible.

VALUE EVER

more critical than

IRISH ‘OUT OF HOME’ SECTOR WAS UP NEARLY

13% €9.3bn TO A NEW RECORD HIGH OF

ACROSS BOTH ROI AND NI

“It was reassuring to find that good quality food is still the primary driver motivating consumers when eating out of home. Our key message to the Irish food and drink “Last year’s companies supplying the major upswing sector is to continue to maintain consistency and in market quality, while also being growth was a cognisant that delivering welcome boost value is more critical than to the industry” ever before. At the same time, we also know that value shouldn’t focus solely on price. Consumers are looking for premium experiences and those suppliers who can offer products or solutions that enhance the overall eating out experience are well positioned.”

EMERGING TRENDS IN FOODSERVICE HIGHER PRICES – The industry has been struggling with cost inflation driven by cost of goods and other input prices which have been passed on to the consumer. In order to justify these price increases, consumers expect consistent value and quality.

SUSTAINABLE MINDSET – For commercial foodservice operators sustainability is still top of mind, but linked more to cost control such as energy-related initiatives. For those in the contract catering or ‘business feeders’ sector, sustainability is more advanced in general, with operators investing in things like food waste, use of upcycled materials and local food. In the current climate, sustainability was not found to be a motivating factor for consumers when choosing where to eat out, or what to eat.

EATING OUT LESS OFTEN – Consumers are cutting out spontaneous dining in favour of other activities and choosing to eat out for special occasions like birthdays and reunions. Treating oneself and spending time with family, along with convenience and speed when not wanting to cook at home, are also cited as reasons to eat out.

MENU CHOICE CONSIDERED – Consumers are cutting back on alcohol, not ordering secondary courses or choosing to split starters or desserts. There has also been an increase in choosing less expensive and smaller dishes to keep to a budget.

VENUES WITH VALUE – Venue choice is more considered than before as dining out is becoming less frequent. When selecting where to eat, value for money is a main motivator for consumers.

MIXED REACTIONS TO TECHNOLOGY – While technology has enhanced efficiencies and speed in foodservice, some consumers are stating a preference for less technology such as non-digital menus in favour of a more personal approach.

LABOUR SHORTAGES – Labour remains one of the most challenging aspects of the foodservice industry, although it is reportedly less difficult today than it was in the past number of years.

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Foodservice

BWG Foodservice has launched its Christmas 2023 brochure

A Taste of BWG

Foodservice’s Christmas brochure, ‘A Taste of Christmas’, is packed with Irish Quality Food and Drinks Award (IQFA) winning products guaranteed to provide an unforgettable festive dining experience for every customer.

From the plant-based Chocolate Ganache Ice Cream – the IQFA Foodservice Product of the Year – to the exclusive range of highest quality meats available from William’s Gate, BWG Foodservice is available to service every menu request and is designed to provide value added solutions for every customer. Central to the BWG Foodservice offering is a strong commitment to supporting local Irish suppliers, as well as ensuring the provenance of products across its Christmas range, including a large selection of options from Irish artisan suppliers like Wexford’s Coolhull Farm and Galway’s Foods of Athenry.

It has been a phenomenally successful year for BWG Foodservice.

As well as being honoured with a number of IQFA Awards – five products were presented with accolades – the team was also named National Foodservice Supplier of the Year by the Irish Foodservice Suppliers Alliance (IFSA) and Irish Franchise Supplier of the Year by the Irish Franchise Association.

The BWG Foodservice Christmas Brochure is always one of the most eagerly anticipated publications within the industry and this year’s edition brings together an extensive and sumptuous range of menu solutions for every commercial kitchen, restaurant and foodservice establishment, including BWG’s dedicated master butchery offering,

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William’s Gate. The unique mix of mouthwatering selections, exclusive offerings and market-leading pricing makes BWG Foodservice the go-to supplier this Christmas.

Ricky O’Brien, Foodservice Director at BWG, said: “The launch of our Christmas Brochure is always a highlight of the year and it is wonderful to showcase some of our award-winning products and to share the passion the team at BWG Foodservice has about food and the foodservice industry. We pride ourselves on our strong relationships with our customers and suppliers. I believe that the only way to improve and remain at the top of our game is to listen to our customers and to provide them with the solutions and service they require.”

“The launch of our Christmas Brochure is always a highlight of the year”

As a member of Bord Bia’s Origin Green programme, BWG Foodservice is very conscious of its responsibilities when it comes to maintaining awareness of sustainability. This year’s Christmas brochure, as well as being available online, has been printed on FSC paper which is bio-laminated, meaning that when the publication reaches the end of its useful life, it composts. Similarly, as part of BWG Foods, BWG Foodservice is very proud of the focus by the wider business on championing environmental impact across all its operations. This includes operating one of the most sustainable delivery fleets in Ireland, delivering one of the largest installations of solar panels in Ireland and managing circular food waste solutions with key partnerships.

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Partner Profile

Crafted

Elevate your menu with Pizza da Piero’s award-winning pizza bases for food service

EXCELLENCE P

izza da Piero pizza bases, crafted by the renowned Italian artisan baker Gianpiero De Vallier, fondly known as Piero, are now available for food service. With over 25 years of baking expertise alongside his wife Cliona Swan from Dublin, Piero founded Pizza da Piero in 2007.

Each pizza base is crafted fresh daily by Piero and his team in Rathcoole, Co Dublin and contains only 365 calories, with the mini bases offering just under 130 calories. This ensures convenient options for calorieconscious menus, making them ideal for lunch menus and children’s portions. Pizza da Piero pizza bases contain no artificial colours, preservatives or flavourings. They are also vegan-friendly and dairy-free.

Striving for excellence, the business has invested in machinery over the last five years, enhancing production capacity. Pizza da Piero pizza bases boast several awards from the likes of Blas na hÉireann Irish Food Awards, Great Taste Awards and most recently, Gold at the 2023 Irish Quality Food and Drink Awards.

The award-winning pizza bases are perfect for food service and are supplied to hotels, restaurants, cafes and bistros nationwide. The bases freeze and defrost quickly without compromising on quality and taste and boast a three-week shelf life.

PIZZA DA PIERO Design your own branded pizza by adding sauce, cheese and toppings to create an authentic Italian experience. Choose from two sizes – Pizza da Piero’s original base pack, featuring four 12” pizza bases or the mini pack with four 5” mini pizza bases.

For more information, visit pizzadapiero.ie and / or follow @pizza_da_piero on social media platforms for topping ideas. For inquiries and orders, contact Cliona Swan at cliona@pizzadapiero.ie

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Partner Profile

Brin gSanta OUT YOUR

INNER Designated Driver 2023 to reward responsible drivers with free soft drinks or water

A

s the Christmas season returns in full swing, Coca-Cola HBC, alongside its partner The Coca-Cola Company, is excited to help bring out your ‘inner Santa’ once again with the return of its annual Designated Driver initiative. The campaign seeks to reward the Designated Drivers who stay sober on nights out to ensure friends and family get home safely with two free soft drinks or water from the Coca-Cola range.

As we gear up to welcome the return of festive celebrations, enjoying meals and nights out together, Coca-Cola wants to take the worry out of how customers will get home this Christmas. Designated drivers can avail of the two free soft drinks from the Coca-Cola range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Fruice. For Christmas

2023, Coca-Cola will ignite the world with Christmas Spirit and invite people to bring more joy and kindness to the world.

In recent years, the true meaning of Christmas may have become lost to some, with people turning away from the holidaybecause of surface expectations and distractions. Sometimes, we all need a reminder of the real significance of Christmas and the magic it brings.

Famously, Coca-Cola is the brand that helped create Santa and this year we plan to expand its meaning to remind everyone of the real magic of Christmas. Our Coca-Cola Santa will return to help people discover their inner Santa and remind us that kindness and generosity rules.

Coca-Cola Christmas campaign will show consumers that whoever you are, if you have kindness inside you, then you have the spirit of Santa and a part to play in the real magic of Christmas!

FIND OUT MORE Designated Driver runs from 1st December 2023 to 1st January 2023. Participating venues will be features on www.coca-cola.ie/designated-driver

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Food Service

Tangible F

rom January 2030, Sodexo Ireland has announced it will only work with suppliers demonstrating tangible progress through published reporting.

The foodservices and facilities management business works with 400 supply partners in Ireland, spending €70 million annually with them. Sodexo is providing its supply partners with mentoring and support to help them meet the net zero milestones.

Supply partners representing 75% of Sodexo’s supply chain emissions in Ireland and the UK have already received a roadmap detailing Sodexo’s requirements of its supply chain, including the 2030 deadline. Through an impact lens, the business is most focused on the 500 organisations in Ireland and the UK who collectively represent 90% of its supply chain emissions.

The food services and facilities management business was one of the first organisations to have its Ireland and UK net zero 2040 target validated by the Science Based Targets initiative (SBTi). The organisation has been transparent about its net zero journey and progress, including the fact that just 2% of its emissions sit in

Sodexo Ireland is providing its supply partners with mentoring and supports to help them meet net zero milestones

CHANGE

Scopes 1 and 2. Of the remaining 98% of its total emissions, 34% sit within its supply chain.

Around 70% of Sodexo’s supply chain in Ireland and the UK is made up of SMEs and Voluntary, Community and “Sodexo is providing its supply Social Enterprises (VCSEs), most partners with mentoring and of which cannot be expected support to help them meet the to have teams dedicated to sustainability or afford net zero milestones” consultancy support. To allow for that, SMEs and VCSEs needing extra help to complete some of the requirements can avail of a two-year grace period.

The first milestone requires suppliers representing 75% of its supply chain emissions to provide a detailed annual Carbon Reduction Plan identifying • From January 2024, the opportunities for collaboration and areas of evaluation criteria of improvement, while also reporting on scope 1 and 2 all tenders to include a emissions at the minimum. minimum of 10% Social Value Weighting

Sodexo net zero milestones

• By September 2025, suppliers representing 75% of Sodexo’s supply chain emissions will need to have set their net zero sciencebased targets validated by the Science Based Targets initiative (SBTi) • By September 2027, suppliers representing 90% of Sodexo’s supply chain emissions will need to have set their own SBTi-validated net zero targets • By January 2030, Sodexo will only partner with suppliers who can demonstrate tangible progress through published reporting Aoife Wycherley, Head of Supply Chain and Head of Food Procurement for Sodexo UK and Ireland with John Kenny, Managing Director at Atlantis Seafood in Wexford

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Delicious Dishes

My Most Memorable Meal

“Simple, timeless dishes have the power to transport people across the world, evoking wonderful memories through flavour”

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L

ast year, I got the chance to return home to Raigad, Maharashtra after quite some time to visit my mother who hasn’t been well over the last while. Between quality family time and the opportunity to visit many of my old haunts, the most memorable moment for me was an outstanding meal prepared, cooked and served by my sister in her home.

Being at home, my meal was immediately overcome by a sense of comfort, with my family coming together to bond and enjoy food during a time of need. We started with Bhaktri; a light flatbread made of rice flour and

we paired this with Bharli Vangi, made by stuffing baby aubergine with grated coconut and roast peanuts and a mixture of spices, opening the meal with warm and welcoming flavours. The standout dish for me was our main, my childhood favourite Spicy Kolhapuri Chicken. The wonderful aroma from this dish filled the house and was incredibly nostalgic. For dessert we had Modak, a sweet dumpling with coconut as the star ingredient.

What made this meal so memorable to me was enjoying simple, timeless Indian classics that to this day, each time I have them, mentally transport me home. It was such a wonderful time to be at home surrounded by my family. It brought back many memories of my hometown and stories from years ago and how it’s the simple things in life that are the best.

Much like food, the simpler the better!

This humbling time at home has inspired me to bring the simplicity back to my own cooking. Simple, timeless dishes have the power to transport people across the world, evoking wonderful memories through flavour. Cooking has always played a huge part in my life. It’s my passion. It brings people together, both in the restaurant kitchens and also at home. The way to the heart is through the stomach and my most memorable meal has shown me exactly that.

Rajendra ‘Monty’ Shivram Mohite is Executive Head Chef at Kinara Group

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Savedate Venue

the

30*01*24

The Galmont Hotel & Spa, Galway

visit www.goldmedal.ie #VIRGINGMA23

Now in their 34th year, the Virgin Media Business 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.

PROUDLY SPONSORED BY

For more information visit: www.goldmedal.ie

Limited number of Category Sponsorships remaining, for more

or contact Jill Thornton, Senior Event Manager

information contact Trish Murphy, Sponsorship Director

Phone: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com

Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com

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