Hotel & Catering Dec 2014 - Jan 2015

HOTEL

& CATERING

REVIEW

News OVER 230 EXHIBITORS GEAR UP FOR CATEX 2015 Interview PATRICIA ROBERTS ON BUILDING A UNIQUE HOTEL BRAND Catering Forum BORD BIA REPORT REVEALS FAST FOOD DOMINATION Five Minutes With 2014 EURO-TOQUES YOUNG CHEF OF THE YEAR MATTHEW LOGAN

DEC 2014/JAN 2015

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MICHAEL CAWLEY REVEALS FÁILTE IRELAND’S

BIG 3

PROJECTS FOR 2015 I R E L A N D ’ S P R E M I E R M AG A Z I N E F O R T H E H O S P I TA L I T Y & C AT E R I N G I N D US T RY

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CONTENTS 2

EDITOR’S VIEW

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NEWS & VIEWS

16 ON THE MOVE

New Appointments, Promotions and Recruitment 21 DINE

Hotel & Catering Review’s last recipe of 2014 - White Christmas Cake - comes to us courtesy of Georgina Campbell, author of one of Ireland’s leading hospitality guides, who recently introduced a new capsule collection of retro Recipe Christmas Cards.

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COVER STORY THE AVIATOR

Michael Cawley stepped down as Deputy Chief Executive and Operations Director of Ryanair in March 2014 and is now Chairman of Fáilte Ireland. He talks to Maev Martin about the organisation’s promotional plans for 2015.

26 BUSINESS MATTERS

Auditing in a Hotel Environment - Roseanna O’Hanlon, Audit Partner, Crowe Horwath, reports on the improvements to the management and financial information being produced by all business sectors, particularly the hospitality sector.

30 WINE

The long and beautiful summer of 2014 is a fond and distant memory. Now that there is a definite nip in the air, Mary O’Callaghan says it is time to consider some winter warmers.

32 SUPPLY LINE

Essential Product Knowledge

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INTERVIEW FIRST LADY

Maev Martin talks to Patricia Roberts, Managing Director of No 1. Pery Square in Limerick, about setting up and selling her Select Hotel Group and creating a hotel brand with a difference.

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CATERING FORUM FAST FOOD DOMINATION

The food service market has grown from €6.07bn in 2013 to €6.13bn this year, with growth forecast to reach almost €6.5bn by the end of 2017. Hotel & Catering Review reports on the findings of Bord Bia’s latest Foodservice Channel Insights report.

34 FIVE MINUTES WITH

Matthew Logan, winner of the coveted 2014 Eurotoques Young Chef of the Year award.

36 WINE

J&C Kenny’s World of Wine & Spirits: J&C Kenny are providing the unique taste of Argentina and the perfect winter wines, thanks to their exclusive partnership with Chakana wines.

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EDITOR’S VIEW Irish Tourism Leaves 2014 on a High Note

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Editor Maev Martin Email: maev.martin@ ashvillemediagroup.com Telephone: 01 432 2271

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t was a case of nothing but blue skies when Fáilte Ireland launched its Annual Tourism Industry Review on December 15th. Visitor numbers are at pre-recession levels and on a par with the second-best year ever, overseas earnings jumped by €400m, the biggest increase in a decade, 5,000 tourism jobs were created in 2014 and 8,000 more are anticipated in 2015, and Ireland’s value for money ratings have doubled in five years.

Indeed, according to Fáilte Ireland, business sentiment is now virtually a mirror image of the situation back in 2008, with seven out of ten tourism operators anticipating growth.

“All markets showed healthy growth in 2014, with increases in air access facilitating record numbers from the US and a return to increased visitors from Britain and continental Europe,” says Fáilte Ireland Chairman Michael Cawley. “Fáilte Ireland is projecting an increase of six per cent in overseas tourists in 2015. During 2014, visitor numbers grew by an estimated nine per cent. While Ireland may never be a cheap holiday destination, we should always strive to provide good value. The current growth in overseas visitors and earnings has, in part, been caused by our increased value for money rating, which has doubled in five years. This impressive improvement in competitiveness is grounded in the trade’s focus on delivering that value, helped by the Government’s recent decision to maintain the 9% VAT rate for the sector. If we are to sustain this growth, we need to maintain that focus” (see Interview on Page 18).

Expectations within the tourism sector for 2015 are very positive.

Almost all (99%) accommodation providers expect the same or increased tourist volumes next year, with four out of five of these businesses citing the maintenance of the 9% VAT rate as a positive factor affecting anticipated performance. Hotels are the most optimistic, with more than eight out of ten expecting to increase their volume of business in 2015. Guesthouses are also expecting a good out-turn in 2015 - particularly from North America. Even the B&B sector, which was particularly affected by the downturn, is now much more upbeat, with two thirds (66%) of operators expecting increased business in 2015. Restaurants based in traditional tourism regions experienced a significant increase in overseas customers during 2014 following a number of difficult years. Now, four out of five restaurants are expecting growth in volumes during 2015.

However, some concerns still linger and it should be noted that low cost competition and fuel and energy costs, mentioned respectively by 57% and 53% of accommodation providers, are the biggest worries for tourism businesses facing into 2015.

Apart from the organisation’s ‘big three’ priorities (see Page 18), Fáilte Ireland will actively target new leads to win even more lucrative conferences and meetings for Ireland as well as largescale sporting and other major events. The domestic market will also be a focus for growth. “Whether it is visitors, revenue or jobs, tourism looks set to deliver a record-breaking year in 2015,” says Fáilte Ireland CEO Shaun Quinn. “Fáilte Ireland will support these ambitious targets by developing compelling reasons to visit Ireland and will work closely with tourism businesses throughout the country to sell smarter and market more effectively.”

And on that uplighting note, Hotel & Catering Review would like to take this opportunity to wish all our readers and advertisers a happy and peaceful Christmas and a prosperous New Year.

“ Almost all (99%) accommodation providers expect the same or increased tourist volumes next year, with four out of five of these businesses citing the maintenance of the 9% VAT rate as a positive factor affecting anticipated performance.“

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www.facebook.com /hotelandcateringreview EDITOR: Maev Martin EDITORIAL & PRODUCTION MANAGER: Mary Connaughton ADVERTISING DESIGN: Colm McDermott/Jennifer Reid CREATIVE DIRECTOR: Jane Matthews COVER IMAGE: Courtesy of Fáilte Ireland STOCK PHOTOGRAPHY: Thinkstock.com PRODUCTION: Nicole Ennis SALES DIRECTOR: Paul Clemenson MANAGING DIRECTOR: Diarmaid Lennon PUBLISHED BY: Ashville Media, Old Stone Building, Blackhall Green, Dublin 7. 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 2014. 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.

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NEWS & VIEWS

NEWS & VIEWS END OF YEAR TOURISM CAMPAIGN

Niall Gibbons, CEO of Tourism Ireland, Tourism Minister Paschal Donohoe, and TV personality Phil Spencer.

LAUNCHED IN BRITAIN

TOURISM MINISTER PASCHAL DONOHOE ANNOUNCED A SIX-WEEK, END-OF-YEAR PROMOTIONAL CAMPAIGN IN BRITAIN on November 19th targeting prospective holidaymakers for short breaks to Ireland. The campaign aimed to boost late-season travel to Ireland and to kick-start the promotional effort for 2015 in the UK tourism market.

The new campaign saw Tourism Ireland team up once again with TV personality Phil Spencer and British classical radio station, Classic FM. Phil Spencer spent time in Dublin filming at some of our iconic tourist attractions, including Christ Church Cathedral, Merrion Square and Georgian Dublin, and the National Gallery. The footage of Phil Spencer in Dublin will be incorporated with footage from a similar, successful initiative in September when Tourism Ireland partnered with Classic FM to produce a ‘cultural tour of the island of Ireland,’ through four separate videos. The new, six-week campaign reached more than seven million Classic FM ‘culturally curious’ listeners who have been identified as a key target audience for the island of Ireland. As well as on-air mentions by Phil Spencer and other Classic FM presenters (endorsing Ireland and what a great place it is for a short break or holiday) the videos starring Phil ran on

BALLYNAHINCH CASTLE IS NO. 3 IN READER’S CHOICE AWARDS

classicfm.com for six weeks. Listeners were encouraged to visit the Classic FM website, to view the films and to be in with a chance to win a trip to Ireland. Phil also tweeted about Ireland to his 137,000 followers from his Twitter handle @PipofftheTV.

BALLYNAHINCH CASTLE IN CONNEMARA, CO GALWAY, HAS BEEN VOTED NO. 3 IN THE READERS’ CHOICE AWARDS OF CONDÉ NAST TRAVELER AND ALSO IN THE TOP THREE OF THE GOLD LIST FOR IRELAND. Each year, the luxury and lifestyle travel magazine Condé Nast Traveler releases the results of their Readers’ Choice Awards - the favourite cities, islands, hotels, resorts and cruise lines in the world, as decided by almost a million votes from nearly 77,000 well-travelled readers. This year, the Victorian country house hotel is in the top 3 in the British Isles and third on the prestigious Gold List for Ireland. With an overall user rating of 90.238, Ballynahinch is described by Condé Nast Traveler: “The setting is something out of a fairy-tale book lush greenery, lake, silence. It’s just gorgeous, like a rich uncle’s country estate.”

“Everything we do here is about keeping our guests happy so there is nothing more satisfying for us at Ballynahinch than winning an award like this which is based on votes from those very important people,” says the General Manager of Ballynahinch, Patrick O’Flaherty. “It is a very sweet feeling to be voted in third place in the British Isles and I’m pleased for all our team. Working here is a pleasure and we are glad that staying here gives our

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NEWS & VIEWS

TOURISM ENTERPRISES NEGOTIATE BUSINESS AT

WORLD TRAVEL MARKET

MINISTER OF STATE FOR TOURISM AND SPORT MICHAEL RING joined Tourism Ireland and 70 tourism enterprises from across the island of Ireland at World Travel Market (WTM) in London in November, heralding the beginning of the promotional drive overseas for the 2015 season. Now in its 35th year, World Travel Market is the largest B2B event in the global travel and tourism calendar, with about 50,000 travel industry professionals from around the world and 3,000 influential international media in attendance.

According to the organisers of WTM, more than £2.2bn (approximately €2.8bn) worth of business was transacted at the event in 2013. This year, 70 Irish tourism enterprises, including hotels, visitor attractions, ferry companies, coach companies, incoming tour operators, hostels and activity providers, exhibited

Minister of State for Tourism and Sport Michael Ring and Tourism Ireland CEO, Niall Gibbons, with the Lonely Planet Best in Travel 2015 award on the Tourism Ireland stand at World Travel Market.

at the Tourism Ireland stand. Over the four days, they engaged in thousands of meetings with British and international tour operators as they negotiated and exchanged contracts for 2015. The latest CSO figures for overseas visitors

to Ireland confirm growth of +9.3% for the January to September period - more than 500,000 additional visitors when compared with the same nine-month period in 2013.

IHF ANNOUNCES 2015 CONFERENCE AND SHOWTEL EXHIBITION THE IRISH HOTELS FEDERATION’S (IHF) 2015 SHOWTEL TRADE EXHIBITION, which is a part of the IHF’s Annual Conference, takes place in the Slieve Russell Hotel, Ballyconnell, Co Cavan on February 23rd and 24th 2015.

“Showtel is now over 20 years old and is the Irish hotel industry’s leading trade exhibition,” says IHF Showtel organiser Stephanie Keating. “It’s a great opportunity for suppliers of goods and services to the hospitality sector to showcase new and existing products to hotel and guesthouse owners and general managers. With Irish hotels continuing to face very competitive market conditions, the key focus for our members is on delivering the highest quality of service and value for money so as to encourage repeat business. Another priority is increased investment in product development, upgrades to premises and general refurbishment. Showtel helps address these needs by providing an exclusive forum for hotel owners and general managers to meet with industry suppliers to secure the best products and services to meet their business requirements.”

For further information on the IHF Showtel Trade Exhibition, stand sizes, prices and associate packages, contact Stephanie Keating on (01) 4976459 or email showtel@ihf.ie. A copy of the Showtel brochure and floor plan can also be accessed at www.ihf.ie.

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NEWS & VIEWS

MOUNT CHARLES

CELEBRATES 25 YEARS IN BUSINESS THE MOUNT CHARLES GROUP CELEBRATED ITS 25TH ANNIVERSARY with a conference and award ceremony for employees and suppliers at the University of Ulster, Jordanstown on October 18th. Over 150 representatives from the company’s vending, catering, cleaning, finance, human resources and sales divisions came together with some of the Group’s longest standing partners to enjoy lunch, presentations and a talk from Jim Eastwood, entrepreneur and finalist on series seven of The Apprentice. Suppliers including Henderson Foodservice, North Down Group, Lynas Foodservice, Bunzl McLaughlin, SCA Group, and Johnson’s Coffee hosted demonstration and taster stands.

Cathal Geoghegan, Managing Director of the Mount Charles Group (left) and Group Chairman Trevor Annon, receiving their freshly made burrito from Jim Eastwood, entrepreneur and finalist on series seven of The Apprentice.

JURYS INN UNVEILS NEW EXECUTIVE ROOMS JURYS INN HAS INTRODUCED A NEW OFFERING FOR BUSINESS AND LEISURE TRAVELLERS - ‘Executive Rooms’ - giving guests the option to upgrade their hotel stay and avail of a number of amenities and benefits.

All Executive Rooms are located on upper floors of Jurys Inn’s city centre hotels and feature Super King beds with pillow top mattresses and white linens, an in-room safe, mini-fridge, an enhanced selection of toiletries, a 32 inch TV, free premium Wi-Fi for live streaming, and a range of complimentary refreshments and snacks. Executive Rooms have so far been introduced in Jurys Inn Christchurch, Leeds and Aberdeen and will be available in the Group’s Custom House hotel next month, with plans to roll out the offering to Jurys Inn Glasgow and Milton Keynes.

2015 SET TO BE A RECORD YEAR FOR IRISH TOURISM

Tourism Ireland launched details of its marketing plans to promote Ireland overseas in 2015 and beyond at an event attended by Tourism Minister Paschal Donohoe and tourism industry leaders from around the country on December 1st. The plans will see Tourism Ireland prioritise those markets that offer the best return on investment, in terms of holiday visitors and revenue, i.e. Britain, North America and Mainland Europe. Ireland’s ‘best prospect’ visitors will be targeted more closely, with distinctive holiday experiences, events and special offers tailored to their interests and designed to trigger their ‘must go now’ impulses. Emerging markets of high potential will also be targeted, particularly

China and India where Tourism Ireland will highlight the new British-Irish Visa Scheme.

Promoting the Wild Atlantic Way will continue to be a major focus of Tourism Ireland’s activity around the globe next year and the organisation will also showcase Dubline, the new Dublin Discovery Trail. Next year marks 150 years since the birth of world-renowned Irish poet and Nobel laureate, WB Yeats.

Tourism Ireland will promote Yeats 2015, particularly to its ‘culturally curious’ audience. And, next year has also been designated ID2015 (the year of Irish design), a showcase of the best of Irish design.

Latest estimates indicate that, by year end, 7.3 million people will have visited Ireland in 2014, representing an +8.8% increase over 2013, with growth recorded from all market areas. Revenue generated by international visitors is expected to be approximately €3.7bn, a +10.9% increase over last year. Tourism Ireland’s targets for 2015 will see Ireland welcome 7.74 million visitors, representing growth of +6% over 2014. In the longer-term, the aim is to welcome 10 million visitors to Ireland in 2025, contributing €5bn to the economy and helping to sustain about 250,000 jobs.

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MATTHEW LOGAN IS EURO-TOQUES

YOUNG CHEF OF THE YEAR MATTHEW LOGAN, A CHEF DE PARTIE AT CHAPTER 1 RESTAURANT, WAS AWARDED THE COVETED 2014 EUROTOQUES YOUNG CHEF OF THE YEAR title on November 23rd at the final of the awards which took place at an exclusive pop-up event on Capel Street. Matthew was one of five finalists who battled it out over the past two months to win the title and he will now embark on an all-expenses-paid stage at the worldrenowned The Square London. He will work under the direction of two star Michelin chef Philip Howard who was this year’s special guest judge.

The other four finalists were: Luke Ahearne, aged 22, Chef de Partie at Campagne, Co Kilkenny; John Fitzmaurice, aged 25, Sous Chef at the Mustard Seed, Co Limerick; Chris Fullam, aged 21, 3rd year Culinary Arts student at DIT, Cathal Brugha Street; Ian McHale, aged 26, Senior Chef de Partie at Chapter One restaurant.

The final event gave the five finalists the chance to tantalise the taste buds of Ireland’s most celebrated chefs and guests with their own signature dish on the menu.

The five young chefs were assisted on the night by a professional team consisting of Declan Maxwell (Chapter One Restaurant) acting as front of house, Peter Everett (Restaurant Forty One at Residence) overseeing the kitchen and special guest MCs for the evening David and Stephen Flynn from The Happy Pear.

The competition is now in it’s 24th year and focused on the theme ‘No Chef is an Island’. Euro-toques Young Chef of the Year, in association with Fáilte Ireland and industry sponsor La Rousse Foods,

looks to find a young food ambassador for Ireland who can contribute to developing an identity for Irish cooking and promote Ireland’s culinary reputation at home and abroad. This is the final year of a threeyear partnership between Euro-toques and Fáilte Ireland on the Young Chef of the Year competition. The national tourism development agency supported the competition as part of their strategy to both develop and promote culinary talent in Ireland.

COMPASS WINS ENVIRONMENTAL ACCOLADE COMPASS GROUP IRELAND HAS RETAINED ITS PLATINUM STATUS in the annual Northern Ireland Environmental Benchmarking Survey, placing the group in the top three scoring companies in the food and drink sector. Now in its sixteenth year, the survey, generated by Business in the Community’s ARENA Network campaign and supported by the Northern Ireland Environment Agency and Charles Hurst Fleet Financial, annually assesses top businesses in Northern Ireland for environmental management, performance and

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(l-r): Philip Miley, Sales and Marketing Director, Charles Hurst Fleet Financial, Margaret Campbell, Head Of Operations, Celena Fernandez, Environment Manager, Compass Group UK & Ireland, and Edward Wright, Sustainability Director, Business in the Community.

assurance. 104 organisations participated this year in the survey to have their environmental performance assessed. The purpose of the initiative is to inspire businesses to go beyond reporting, maintaining and setting targets. Compass Group Ireland earned a high score in last year’s survey, achieving platinum status and this year increased that score further to position itself among the highest scoring companies in the food and drink sector.

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NEW YEAR’S FESTIVAL LAUNCHED

MINISTER PASCHAL DONOHOE OFFICIALLY LAUNCHED NYF DUBLIN, a new three-day citywide festival filled with arts, culture and live entertainment.

For the first time, the New Year’s Festival will run across the city over three days from December 30th 2014 to January 1st 2015. The NYF Dublin Festival is an initiative by Fáilte Ireland in partnership with Dublin City Council and is produced by event organisers Holohan Leisure and MCD Productions. “This year’s New Year’s Festival, over three days, promises to be the most impressive end of year celebration the city has ever seen,” says Orla Carroll, Director – Dublin Programme, Fáilte Ireland. “With a mix of music, culture and craic, Dublin is extending an invitation to the world to come and mark the arrival of the New Year in one of the friendliest cities in the world. The festivities also give us an opportunity to raise the profile of Ireland and Dublin as a destination and, along with the thousands of overseas visitors who will arrive, we will be inviting a variety of international journalists and bloggers

Orla Carroll, Fáilte Ireland, with Minister Paschal Donohoe and the Lord Mayor of Dublin at the launch of the New Year’s Festival.

from all over the world to Dublin to ring out the old, ring in the new and really experience what a vibrant and exciting place Dublin is.”

TOP BUSINESS ASSOCIATIONS

EXPERIENCE DUBLIN UP TO 120 OF THE WORLD’S TOP INTERNATIONAL ASSOCIATIONS ARRIVED IN DUBLIN in November to attend the Union of International Associations Round Table Event. The conference was the first time the event was hosted outside Brussels. The elite group represents various associations from across the globe and has the capacity to bring significant future conferences to Ireland. The arrival of so many such groupings to Ireland provided a unique opportunity to pitch to a large

group of potential future delegates.

If all the associations attending the event were to subsequently bring their own conferences to Ireland, it would generate 100,000 bednights for the capital and approximately €35m in revenue. Dublin’s bid to host the Union, an elite ‘association of associations’, was led by Fáilte Ireland. “This is a great coup for Ireland as it will allow us to showcase all we have to offer with regards to hosting the perfect conference or meeting,” says Sam Johnston from

Fáilte Ireland. “It is our experience that whenever key decision-makers have the opportunity to witness first-hand the quality of Ireland as a destination and the level of professionalism of the local business tourism sector, they are sold and determined to bring their business here.” The business tourism sector is worth €579m a year and supports 19,000 jobs in Ireland. Growing by nine per cent in 2013, the sector is one of the highest yield sectors in tourism.

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NEWS & VIEWS Pictured at the launch of the Irish Tourism Industry Awards are Niall Gibbons, Tourism Ireland, Eamonn McKeon, ITIC, Minister Michael Ring and Alex Connolly, Fáilte Ireland.

IRISH TOURISM INDUSTRY

AWARDS 2015 THE IRISH TOURISM INDUSTRY AWARDS 2015, the first national scheme to identify and celebrate those leading lights that are making a difference in the tourism industry and actively contributing to recent growth in the sector, were launched at a recent ceremony in Dublin Castle.

The awards seek to identify those players

in the tourism sector who are setting an example for the rest of the industry.

They will reward innovation in tourism, significant initiatives at home and overseas, and the best examples of improvement to the tourism experience.

Tourism businesses throughout the country and overseas are invited to apply and submit their examples under 11

different categories and the ultimate winners will be selected by a high profile panel of experts chaired by Maurice Pratt, the Chairman of the Uniphar Group, who also previously chaired the last national policy review for tourism. The inaugural 2015 Irish Tourism Industry Awards will be presented at an awards ceremony on April 24th 2015.

“Fáilte Ireland is very happy to support these awards and we are particularly pleased with the emphasis on innovation and the visitor experience,” says Fáilte Ireland CEO Shaun Quinn. “I am always very impressed with the way that tourism businesses rigorously keep their focus on the customer and there are some great examples out there of individual businesses which have raised the bar to ensure that the visitor experience of Ireland is one not only to remember but also to share and recommend to others.

I am sure that we will identify many great case studies in excellence out there who can point the way ahead to their tourism peers and to the wider business community.”

#THISISLIVING SHOWCASES THE BEST OF IRELAND DISCOVER IRELAND HAS JOINED FORCES WITH INTERNATIONAL BESTSELLING AUTHOR MARIAN KEYES, top model and cycling enthusiast Roz Purcell, fashion stylist and broadcaster Angela Scanlon and TV3 Ireland AM presenter Anna Daly to ‘Live On’ and experience a break to remember, whatever the season. Earlier this year Discover Ireland launched its #thisisliving campaign to encourage the public to create holiday memories in Ireland, not just during the summer months but all year round. Over the coming months, the well-known personalities will be capturing and then sharing their own holiday memories while playing their part to showcase the best of what Ireland has to offer. TV3 presenter Anna Daly will be swapping very early morning starts with some relaxation time as she heads off on a family trip to Cork and will be sharing her experience with her Twitter followers. Adventure junkies can follow Roz Purcell as she experiences an action-packed break, newlywed Angela Scanlon will embark on a romantic break, while Marian Keyes will get some down time with close friends.

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NEWS & VIEWS

FISHY FISHY PROMOTES

GOURMET ESCAPES IMAGES OF KINSALE AND CORK WILL BE BEAMED INTO THE HOMES OF 1.5 MILLION CANADIANS IN 2015. A TV crew filmed in Ireland recently for a popular cooking show called Gourmet Escapes, which airs on the Travel + Escape network in Canada. They were invited to visit by Tourism Ireland in Toronto. Hosted by celebrity Canadian chef Gerardo D’amore, the premise of Gourmet Escapes is simple - the chef travels to an interesting destination where he is set a cooking challenge by a local chef, in this instance Martin Shanahan of Fishy Fishy Restaurant in Kinsale.

The show filmed in Ireland will see chef Gerardo travel around Kinsale and Cork searching for ingredients in places like the English Market. He then returns to

Celebrity Canadian chef Gerardo D’Amore with celebrity Irish chef Martin Shanahan, during filming for Gourmet Escapes at Martin’s Fishy Fishy Restaurant in Kinsale.

cook a meal with Martin Shanahan using those local foods. As well as hunting for the local ingredients, Chef Gerardo also filmed at some of Ireland’s well-known tourist sites along the way, including the Jameson Distillery in Midleton and

DENNIS MAKES IT THREE IN A ROW AT SALON CULINAIRE DENNIS MCCARROLL, EXECUTIVE HEAD CHEF AT ALMAC IN CRAIGAVON, Northern Ireland won the Chef of the Year competition for an unprecedented three times in a row at the recent Salon Culinaire held in Dublin. Malcolm Givan, Head Chef at Paypal in Blanchardstown, Dublin was awarded Best in Show.

Dennis and the other contestants had to prepare, cook and present a three course meal against the clock. Dennis’ starter was fillet of seabass with a chorizo and white bean stew and lobster bisque.

His entree was a roast loin of lamb with a crisp lamb cutlet savoy, minted pea, pumpkin puree, and garlic and herb potato, while his dessert was a cider apple cheesecake with salted caramel icecream. Dennis will now go forward to the UK and Ireland Chef of the Year competition in February 2015. Malcolm Givan won for his consistently superb level of entries over the past couple of years, as well as his commitment to the Salon Culinaire as a whole. Malcolm also won gold in the most hotly contested static class - Innovative Traybakes - making him the overall winner of the Static Classes.

the Shandon Bells in Cork city. Dana Welch, Tourism Ireland’s manager for Canada, says that the episode filmed here will be seen by 1.5 million Canadian ‘foodies’ and potential holidaymakers.

7 YEARS IN A ROW!

L to R: Alan O’Mahony Director of Operations of the Shelbourne Hotel presents the Best in Hospitality and Events Awards to Jenny Maher Team Leader and Jerry O’Sullivan Business Manager Ireland from Noel Recruitment.

Noel Recruitment has won the Hospitality Agency of the year 2014 award for the 7th year running at the National Recruitment Federation (NRF) 2014 Awards as well as scooping the Large Recruitment Agency of the year award.

Operating an 11 branch network nationally, Noel Recruitment is one of Ireland’s longest established and largest recruitment brands and delivers quality resources and solutions to Ireland’s leading Hospitality and events employers.

For more information go to www.noelgroup.ie

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BLUE BOOK

ADDS NEW PROPERTIES TO COLLECTION IRELAND’S BLUE BOOK RECENTLY ANNOUNCED THE ADDITION OF FOUR NEW PROPERTIES to its collection of country houses, historic hotels and restaurants for 2015. Joining the collection are two restaurants, Campagne in Co Kilkenny and Restaurant Forty One in Co Dublin, the romantic Ghan Country House in medieval Carlingford in Co Louth and Sea View House, a private retreat set against the background of Benbulben Mountain in Co Sligo. The announcement was made at the association’s annual general meeting in The Wineport Lodge on November 4th. The new additions bring the total number of properties in the collection to 47 for 2015, the highest number since the Blue Book association was formed in 1974.

Campagne has been awarded many prestigious awards on a national and international level, most notably, one Michelin star status in September 2013.

The addition of Campagne brings the number of Michelin star restaurants in the Blue Book collection to six. Thornton’s, L’Ecrivain, Chapter One, and Lady Helen

Michelle Maguire, Ireland’s Blue Book, introducing Minister for Transport, Tourism and Sport, Paschal Donohoe to the properties joining the Blue Book collection for 2015.

at Mount Juliet all hold one star and Restaurant Patrick Guilbaud holds two stars. Built in 1727, Ghan House is a listed Georgian House set within three acres of walled gardens. The 2 AA Rosette awarded restaurant utilises the herb and vegetable gardens and celebrates the houses position on Carlingford Lough with the local seafood and Cooley mountain lamb and

beef. Under the expert guidance of awardwinning Chef Graham Neville, Restaurant Forty One has flourished in the last three years. Graham and his team create delicate, elegant dishes using the finest ingredient from their own garden in Kenah Hill, Killiney, Co. Dublin. Sea View House is a private rental hideaway located in 14 acres of wild meadow on Rosses Point.

BUILDING RELATIONSHIPS, GROWING BUSINESS A GATHERING OF IRELAND’S TOP HOTELIERS AT THE POWERSCOURT RESORT AND SPA on November 11th focused on the future of tourism in Ireland and on how to grow revenues in the years ahead. Over 200 delegates at the gathering heard from Irish and international speakers who shared details of successful strategies to grow business in the hospitality sector. The speakers included Richard Hadfield, Managing Director, Loyaltybuild, Paul Keeley, Director of Enterprise Development, Fáilte Ireland, Sean Weafer, international sales and management speaker, coach and trainer, David Mulligan, Client Director - Search and Analytics, Radical, Gráinne Naughton, Marketing Strategist, Loyaltybuild, Cristina Blaj, Sales Director Europe for eRevMax, Rate Tiger, and William Sparkes, Loyalty Programmes Manager, AXA. The event was organised by Loyaltybuild, which was established in Ennis in 1999 and is now responsible for over 500,000 leisure break bookings each year and for helping hotels to generate revenue of approximately €26m annually.

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Anne Pilkington, Senior Product Director of Loyaltybuild, Richard Hadfield, Managing Director, Loyaltybuild and William Sparkes, Loyalty Programmes manager with AXA Insurance Ireland are served afternoon tea by event MC Anton Savage at Loyaltybuild’s ‘Building Relationships, Growing Business’ Conference.

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NEWS & VIEWS

THE DEAN –

A NEW CONCEPT IN ACCOMMODATION THE 52-BEDROOM THE DEAN HOTEL OPENED IN DUBLIN LAST MONTH, introducing a new concept in accommodation to Ireland. Located at 33 Harcourt Street in the city centre, the hotel is a luxury residence with strong contemporary design. Bed options include smaller rooms called Mod Pods and Punk Bunks, as well as bigger spaces - double or twin SupeRooms and dual aspect Hi-Fi’s for guests who like quality room time. The hotel also houses two luxury suites - The Devlin and The James - with separate living rooms and a two-bedroom Penthouse with a huge living space known as The Loft.

Rooms are filled with Rega turntables, vinyl and books from Tower Records Dublin, Marshall amps, Nespresso machines, SMEG fridges loaded with liquor, and Irish munchie trays piled high with local goodies. The rooms also feature light’n’soft duvets, fluffy pillows, rainforest showers, Grafton Barber bathroom products, Smart TVs, Netflix, WiFi and air conditioning. The Penthouse Loft comes with a 65 inch 4K Samsung curved TV, gas fire, sound system, private kitchen, cocktail bar, Ploum sofas, poker table, fouzz ball table, books and LPs. An investment of quarter of a million euro was made in commissions and acquisitions of artworks from emerging Irish artists. From fine art to typography, street art to photography, the walls are packed with visual treats. Guests can purchase prints of a number of works at the hotel reception, as well as other eclectic products on display from cult Irish store Indigo and Cloth.

On the ground floor, The Dean Bar opens from 7am for Clement and Pekoe coffees and teas, juices and fresh pastries, which can be taken out or imbibed on site. The rotisserie is open from midday every day, with a fresh salad bar to tuck into and slow roasted sirloin beef, chicken and many other dishes to choose from until 10pm at night. Beers and cocktails are served throughout the day and there is a laid back DJ soundtrack at weekends. The Rooftop Terrace is open every day for refreshments from 7am.

Sophie’s Restaurant and Bar on the roof features an Italian/New York/Irish menu from Head Chef Darren Matthews and also features cocktails, beers, liquors and an extensive wine list.

The Blue Room on the first floor is designed for formal meetings and parties. The room can be split in two and comes with full spec AV, mobile bar, a variety of menus, and its own dedicated kitchen and service team.

TOP CHEFS SHARE AND LEARN AT KNORR’S KNOWLEDGE EXCHANGE OVER 100 INDUSTRY PROFESSIONALS ATTENDED THIS YEAR’S KNORR CHEF KNOWLEDGE EXCHANGE series of events which took place in Dublin and Belfast. The Allergens theme for this year’s events was particularly relevant, given the implementation of new legislation since December 13th. The guest speakers focused on the upcoming changes and provided detailed information on what will be required of people and businesses within the hospitality sector across the island of Ireland.

The speakers included Professor Mary Flynn, Chief Specialist, Public Health Nutrition, at the FSAI, Green Hospitality Programme Managing Director, Maurice Bergin, and Janice Gault from the Northern Ireland Hotels Federation and Sharon Gilmore from the Food Standards Agency, who both spoke at the event in Belfast Metropolitan College.

In addition, chefs, industry professionals and culinary students were given the opportunity to share insights into the latest trends and expand their culinary knowledge through an interactive platform, as well as learn from professionals working within the industry.

Knorr Chef Ambassador and restaurateur Mark Sargeant gave a cooking demonstration inspired by Asian cuisine using the best local seasonal produce.

(l-r) Pictured at the Chef Knowledge Exchange event in Dublin are Jim Reeves, Customer Director, Unilever Food Solutions, Mark McCarthy, Business Development Chef, Unilever Food Solutions, Maurice Bergin, Managing Director, Green Hospitality Programme, Professor Mary Flynn, Chief Specialist Public Health Nutrition, FSAI, and Knorr Chef Ambassador, Mark Sargeant.

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NEWS & VIEWS

HERITAGE TOURISM TRAIL

LAUNCHED ON WAW

A PILOT PROJECT THAT HAS RESULTED IN THE DEVELOPMENT OF A HERITAGE TRAIL on 60km of the Wild Atlantic Way (WAW) is being hailed as a template for future similar developments along the West of Ireland coastal route from Donegal to West Cork. Clare Co Council, in partnership with Loop Head Tourism, The Heritage Council and Fรกilte Ireland, launched the Loop Head and Kilkee Heritage Trail on the Wild Atlantic Way on November 27th. The guide features 18 local heritage attractions including the West Clare Railway, the Church of the Little Ark, Kilkee Victorian Town and the Bridges of Ross, as well as other local WAW Discovery and Signature Points. Through consultation with the local community and stakeholders, the pilot project also features recommendations to make it more streamlined and cost effective for other local communities to replicate the same project along the 2,500km WAW. The Loop Head and Kilkee Heritage Trail on the Wild Atlantic Way features Carrigaholt Castle and Bay, Bridges of Ross, Kilkee Cliffs and Pollock Holes (WAW Discovery Points), Church of the Little Ark (WAW Signature Point), Blackweir Bridge, Doonaha Ringforts, Tullig Famine Village, Corbally and Coosheen (Heritage Areas), Bishops Island, Dunlicka Castle, Loop Head, Pilots Memorial and Kilbaha Bay, Grave of the Yellow Men, Rinevella Bay and Submerged Forest, Kilcredaun Churches and Holy Well, Querrin Pier and the West Clare Railway (Heritage Sites).

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FROM TOP: Jackie Whelan of the Moyasta-based West Clare Railway Museum in Co Clare; Loop Head Lighthouse, located on the Loop Head Peninsula. BELOW, FROM LEFT: Kilkee Castle as seen from Dunlicka Castle on Loop Head Peninsula, Co Clare; Loop Head cliffs on Loop Head Peninsula; The cliffs at Kilkee on the Loop Head Peninsula.

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NEWS & VIEWS

OVER 230 EXHIBITORS GEAR UP FOR CATEX 2015 OVER 230 EXHIBITORS WILL LINE OUT AT THE CATEX 2015 EXHIBITION IN THE RDS (February 17th to 19th) to showcase the latest innovations and technologies in Ireland’s food service sector. And show owners, the Irish Foodservice Suppliers Alliance (IFSA) were confident that Catex 2015 would sell out before Christmas. “We have been overwhelmed by the stand bookings to date,” says IFSA Chairman Sean Martin.

“Already over 75% of stand space has been allocated.”

Event Manager Garret Buckley says that, while Catex 2011 and Catex 2013 represented tough times for the industry, the event remained a key destination for food service professionals to meet and build relationships. “Those relationships are now flourishing as the industry moves into growth mode and experiences a surge in expenditure, not just in Dublin but also

in Galway, Cork, and other key hospitality destinations,” he says. “With this in mind, the organisers have many new plans for the show, including a completely new chef’s competition schedule with new events such as the Contract Caterers Chefs Challenge, The Inter College Challenge, and a ‘new faces’ chef’s competition.

These events will be run in association with The Panel of Chefs of Ireland. In addition, The Speciality Coffee Association of Ireland and the Bartenders Association

of Ireland will host the finals of their respective national championships. The Restaurants Association of Ireland’s popup restaurant will be back again, providing a unique lunchtime setting for a business meeting or just time out from the busy show floor. Also returning is the popular Hospitality Hero’s Live stage where visitors to Catex can sit in on panel discussions with some of the country’s most successful chefs, hoteliers, and hospitality professionals.”

HEAD OF OPERATIONS & MEMBER SERVICES The Opportunity

An exciting opportunity has arisen for a dynamic, innovative, enthusiastic and selfstarting individual to play a key role in the future development of one of Ireland’s oldest and most respected golf clubs situated in beautiful Co. Wicklow.

The Role

Working closely with all of the club’s committees, the newly appointed Head of Operations & Member Services will report directly to the Management Committee and will be responsible for the smooth running of all aspects of the club.

The Person

n Educated to degree level or equivalent he/she must be able to demonstrate a proven track record of delivering growth, managing and motivating employees, effective budgetary management, and a clear vision and desire to deliver a first class service to members and visitors. n He/she must have excellent marketing, communication and interpersonal skills to promote the club both internally and externally, and have a good working knowledge of IT including Excel, Word and PowerPoint. n An organised approach coupled with passion and enthusiasm to contribute in a meaningful way to day-to-day running and future development of the club are essential ingredients. n In addition to those currently involved in the golf industry, this role may suit an individual with experience at a management level position in the wider leisure industry n The remuneration will reflect the importance of the role and the high level of professional service demanded by the club, members and visitors.

Applicants should in the first instance forward their C.V. and any other relevant details to: golfrecruitment14@gmail.com

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COMMERCIAL PROFILE

DUBLIN DRIVES TOURISM FORWARD

THE NEW GROW DUBLIN TOURISM ALLIANCE, ESTABLISHED BY FÁILTE IRELAND TO DEVELOP A COHESIVE BRAND IDENTITY FOR THE DUBLIN REGION, WILL ATTRACT MORE TOURISTS, BOOST JOB CREATION AND ENHANCE REVENUE STREAMS.

The Grow Dublin Tourism Alliance will be led by Michael Carey, an experienced marketer who has held various senior management roles in the food industry, and will include key stakeholders from the tourism and business sectors in Dublin.

The establishment of the Alliance follows the publication earlier this year of the Destination Dublin strategy which found that, while Dublin has recently experienced the beginnings of a recovery where tourism is concerned, the city is under-performing against its potential and has the capacity to attract even more tourists than is currently the case.

“Dublin is a great destination but nobody ever got ahead by standing still and Dublin is in danger of becoming a bit stale while

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our competitor cities overseas have been reinventing themselves,” says Fáilte Ireland CEO Shaun Quinn. “It is important that Dublin performs to its full potential. Two out of three visitors arriving in Ireland spend some time in Dublin, moulding their perception of Ireland, so what is good for the region is good for tourism in the country at large. The recent ‘Destination Dublin’ report was a very timely wake-up call and gave us a valuable blueprint for repositioning Dublin and improving its appeal. Ultimately, the success of Dublin as a tourism destination will be dependent on tourism operators, sporting, arts and cultural interests, as well as the wider business community working closer together than ever before, and the work of the ‘Grow Dublin Tourism Alliance’ will be crucial in that regard.”

Michael Carey, Head of the new Grow Dublin Tourism Alliance, said that it is an opportunity to establish an “appropriate source of funds” and to allocate those funds in a way that will change how Dublin is perceived and experienced by visitors. “By getting the right group

together to guide this process, providing a new focus on Dublin, I believe we can get extraordinary results,” he said. “I am excited by the prospect of devising a clear and compelling brand for Dublin.

I look forward to working with the relevant agencies, the key commercial stakeholders, and some of Ireland’s brightest branding specialists to define and establish a compelling brand with which visitors can identify. Dublin has much to offer visitors - we need to ensure that we optimise that experience and manage its reputation as a leading city destination.”

The strategy for the new Alliance was originally developed by the Grow Dublin Taskforce (GDT) which was established by Fáilte Ireland and brought together senior stakeholders from industry, State agencies, local authorities and international destination experts to examine Dublin tourism and devise a strategy to help Dublin strive competitively for market share. One of its recommendations was the establishment of a group to progress the strategy and drive tourism forward in the capital.

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COMMERCIAL PROFILE

WESTPORT & KINSALE ARE TOP TOURISM TOWNS

Kinsale – Best Small Tourism Town.

FÁILTE IRELAND ANNOUNCED LAST MONTH THAT WESTPORT AND KINSALE HAVE BEEN CROWNED THE 2014 NATIONAL LARGE TOURISM TOWN AND NATIONAL SMALL TOURISM TOWN RESPECTIVELY. The two towns were chosen from a shortlist of ten top tourism towns, with the remaining towns all receiving certificates of merit to acknowledge their own impressive performances in reaching out to visitors and creating the best possible tourism experiences.

The Tourism Towns Award was designed

by Fáilte Ireland to promote those Irish towns and villages that are working hardest to enhance their appeal to tourists visiting their local area. As overall winners, Westport and Kinsale received winning certificates, along with a €5,000 grant each

Pictured at the Tourism Town Awards were: Charles Henderson, Kinsale; Fiona Buckley, Fáilte Ireland; Minister Michael Ring; Dermott Langan, Westport.

towards further development as a tourism destination.

Apart from the two top winners, the other commended towns were: • Ardmore, Waterford • Carrick on Shannon, Leitrim • Cobh, Cork • Glengarriff, Cork • Kilkenny, Kilkenny • Killarney, Kerry • Lismore, Waterford • Portmagee, Kerry.

A panel of independent assessors, as well as a team of ‘secret shoppers’, visited each town to measure their tourism performance and the level of welcome for visitors.

“If The Gathering taught us one thing, it was that those towns and parishes with the greatest grass roots engagement with tourism thrive the most,” says Paul Keeley of Fáilte Ireland. “The objective of our Tourism Towns Awards is to encourage and recognise this type of community-wide commitment where it exists and share their achievements with other towns. A true ‘Tourism Town’ isn’t necessarily a town that gains the most from tourism but rather a

Westport: Best Large Tourism Town.

town that gives the most. In that respect, Kinsale and Westport are worthy winners this year.”

Speaking at the Awards ceremony for the Tourism Towns, Minister of State for Tourism and Sport, Michael Ring, congratulated Westport and Kinsale on winning the 2014 crowns. “These awards are all about honouring the towns that put tourism at the centre of what they do,” he said. “This is particularly evident with our winners, as both towns clearly embrace tourism and seize the opportunities that arise. I would like to commend both winners and all those communities that are represented here today.”

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ON THE MOVE

PREFERRED HOTEL APPOINTS REVENUE MANAGEMENT DIRECTOR

TOP HONOUR FOR FÁILTE IRELAND PR CHIEF

NEW GENERAL MANAGER AT GLENLO ABBEY

Christian Olney has been appointed Director of Revenue Account Management of the UK, Ireland and Nordics for Preferred Hotel Group. He reports to Leitrim-born Brenda Collin, Regional Director for the UK, Ireland and Nordics. In this position, Christian will work with Preferred Hotel Group’s 27 member hotels across the region to optimise revenue-generating strategies, to assist with online positioning through multi-channel distribution and connectivity via a central distribution platform, and to advise on revenue management and pricing decisions.

Preferred Hotel Group hotels in Ireland include Dromoland Castle Hotel in Co Clare, dylan Hotel in Dublin, The Europe Hotel & Resort in Killarney, The Fitzwilliam in Belfast and in Dublin, and The K Club in Co Kildare.

Christian Olney previously working for international hospitality groups Hilton, Ramada Jarvis, Sarova, Guoman and, most recently, Carlson Rezidor. He has also gained over six years’ experience in revenue management at hotels in Belfast, Brighton, London, Bristol, Leeds and Glasgow.

Fáilte Ireland’s Head of Communications, Alex Connolly, was among 10 of Ireland’s PR professionals to be honoured as Fellows of the Public Relations Institute of Ireland (PRII) recently as part of the Institute’s annual diploma graduation ceremony. According to the PRII, the fellowships are awarded in recognition of significant career achievements and contributions to the industry. The Institute has only conferred fellowship status on 47 members since its establishment in 1953. “The awarding of a fellowship is one of the greatest honours the Institute can bestow on a member,” says Niall Quinn, President of the PRII. “The 10 are drawn from many facets of the PR industry, including consultancy, the public sector, healthcare and the arts, which demonstrates the reach and relevance of the PR profession across a broad range of sectors.” Alex has been Head of Communications with Fáilte Ireland for the last six years. He was previously National Head of Press and Media with the HSE. Alex has operated at a senior level in communications over the last 17 years, having also worked as a Senior Press Officer in the Department of Health and a Director of Communications with a health board.

He is currently responsible for developing and leading strategic communications in Ireland’s national tourism authority and for ensuring that Fáilte Ireland’s key messages are communicated effectively outside and within the organisation.

The five star Glenlo Abbey Hotel in Galway has appointed Rory O’Sullivan as its new General Manager. A native of Kenmare in Kerry, Rory is no stranger to five star service and attention to detail, having worked alongside the Brennan Brothers - John and Francis of ‘At Your Service’ fame - for the last eight years as General Manager of The Park Hotel Kenmare. Prior to that, Rory worked as General Manager of the four star Castle Hotel Macroom in Cork and also spent time in Dubai, France and Australia. While in Dubai, Rory worked with the Jumeirah group of hotels and spent time in the flagship hotel, the Burj Al Arab.

Galway-man Gerard Lawless is Executive Chairman of the Jumeirah Group. Rory is a former graduate of the Hotel & Catering School in GMIT. “2015 is a very exciting time for Glenlo Abbey as the nine-hole golf course, which has undergone a major transformation, is playing superbly well, and an extension of the Corrib Banqueting Suite in the hotel will see the hotel’s capacity for wedding numbers increase to 200,” says Rory O’Sullivan. “Coupled with the elegance of the Ffrench room for our signature ‘Abbey Afternoon Tea’ offering, and the romance of the Pullman carriage, there are great options to create enchanting memories for guests in Glenlo Abbey. The Pullman has recently been awarded an AA Rosette, which is great encouragement for our young team to achieve further success for our cuisine at Glenlo Abbey Hotel.”

CHRISTIAN OLNEY

ON THE 16

ALEX CONNOLLY

MOVE New Appointments, Promotions and Recruitment

RORY O’SULLIVAN

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ON THE MOVE

THE CLIFF TOWNHOUSE GETS RESTAURANT MANAGER

CULINARY MASTER JOINS ARAMARK IRELAND

TEAM LEADER AT NOEL GROUP

The Cliff Townhouse on St Stephen’s Green has appointed David O’Halloran as Restaurant Manager. The Tipperary native joins following a two-year spell in London where he worked in some of the city’s leading culinary establishments, including Michelin-starred restaurants Chez Bruce and Gordon Ramsey’s Restaurant. It was at Chez Bruce that David developed an extensive knowledge and love of cheese.

With over 30 variations on the menu daily, David was tasked with selecting and ordering the cheese offering and built up a strong relationship with industry producers and suppliers as a result. At Gordon Ramsay’s Restaurant, David acquired an eye for detail and its importance in the overall fine dining experience. David also brought his passion for cheese onto the menu at Ramsay’s, introducing a number of Irish producers alongside existing French and English products. David had originally started training as a plumber but soon realised that his true passion was for the hospitality industry. A move to Cork at the age of 22 saw him embark on a three-year stint working at 14A on French Church Street before making the move to London.

David has also successfully completed his WSET Level 2 course.

Derek Reilly has joined Aramark Ireland as its Culinary Director. In his new role, Derek will be responsible for driving all culinary development across Aramark’s food services division, leading food innovation, and working closely with suppliers to promote the use of seasonal and locally sourced products.

He will also work with the business excellence team, ensuring quality, variety and consistency across the company’s menus. Derek brings with him over 25 years’ experience in the hospitality sector, working alongside some of the country’s leading chefs, including Pierre Koffmann, Derry Clarke, Paul Rankin, Kevin Dundon and Rachel Allen.

For the past number of years, Derek was the Executive Chef with Sodexo Ireland and counts the G8 Summit and Commonwealth Games among his career highlights to date. In 2014, Derek was named Gold Medal Winner at the Chef Ireland competition, the largest and most prestigious competition for professional chefs in Ireland. He was the overall winner at the Craft Guild of Chefs UK Chef of the Year awards in 2011.

Thomas White has been promoted to the position of Team Leader within the Noel Group. Thomas, who hails from Co Sligo, has worked in hospitality, retail and sales throughout his career. A graduate of GMIT, Thomas’s skills attained to date complement his role in recruitment. He has worked at The Sligo Park Hotel, as well as the four star Slieve Russell and Killyhevlin hotels, and in the retail sector for Centra and Supervalu. He also has extensive sales experience with agencies and telecoms in both Ireland and Australia. Thomas will be based at the Noel Group’s new head office at 47 Dawson Street where the recruitment specialists employ over 40 consultants servicing hospitality, retail, healthcare and their training division, Skills Team.

Tom is responsible for the growth of the division and for providing an excellent recruitment service to Noel Group’s clients and candidates.

DAVID O’HALLORAN

DEREK REILLY

THOMAS WHITE

NEW SECRETARY GENERAL AT EURO-TOQUES IRELAND

CAROLINE BYRNE

Caroline Byrne is the new Secretary General of Euro-Toques Ireland. She takes over from Ruth Hegarty who has worked with Euro-Toques Ireland for the past 11 years. Caroline is best known in the industry as chief Dublin editor of John and Sally McKenna’s Food Guides (formerly known as the Bridgestone Food Guides) and for her involvement with the Taste Council of Ireland, the steering committee for artisan food producers. Previously, Caroline was editor of food industry trade magazine ShelfLife and has experience in PR, marketing, business development and social media through her work with small and medium-size food businesses and consumer foods-focused PR agencies.

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COVER STORY

THE AVIATOR

Michael Cawley stepped down as Deputy Chief Executive and Operations Director of Ryanair in March 2014 and is now Chairman of Fáilte Ireland.

He talks to Maev Martin about the organisation’s promotional plans for 2015.

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COVER STORY

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uring his time as second in command at Ryanair Michael worked with up to 80 tourism organisations around the world, at both national and regional level, who were helping local airports to attract business to their region. Does he believe that access to Ireland is still a fundamental weakness in the Irish tourism product?

“Air access is certainly a major weakness in Cork and I have been trying to promote more access but Cork Airport prices are uncompetitive compared to Shannon,” he says. “Prices Dún Bríste at Downpatrick Head, Ballycastle, North Mayo

in Cork Airport are the same as Dublin Airport and they shouldn’t be so that is the only reason for the air access problem in Cork. Until the issue of airport charges is addressed things aren’t going to improve.

Cork Airport can develop with more passengers if it introduces competitive charges for airlines.

Shannon Airport has grown substantially this year.”

According to Michael, Shannon Airport had over 200,000 more passengers in 2014 than it had in 2013. “80% of that is Ryanair, about 10% or 30,000 of it is transatlantic business, and Aer Lingus would make up the remainder,” he says.

“Those passenger numbers were a key part of the success that the Wild Atlantic Way enjoyed

in its launch year. And they can be attributed to the competitive charges at Shannon which have led to airlines increasing the number of routes that they are operating into Shannon. So, as chairman of Fáilte Ireland, I would emphasise the direct correlation between air access and tourism growth but, of course, it has to be backed up by a good product and service.

Airlines go where they can make money. The government knows this and it is why they abolished the aviation tax. The abolition of the aviation tax was the best initiative in the tourism

and into 2015 - the Wild Atlantic Way, the South and East Project and the Grow Dublin project. Developing the tourism product in Dublin city and in the suburbs, as well as in Dublin county, is a major focus for Fáilte Ireland.

Dublin needs to have a more developed infrastructure that attracts different types of visitors. We have dead and living internationally acclaimed authors yet there is no central repository for the potential ‘culturally curious’ visitors so a stronger packaging and promotion of Dublin’s literary

Kilkenny is a natural centre for the ‘South and East’ experience

industry in this country in the last five years. Fáilte Ireland has complemented that initiative with the introduction of the Wild Atlantic Way this year and we will further capitalise on it with the South and East and ‘Grow Dublin’ projects which are coming on stream.”

THE BIG THREE The UK and continental Europe are fundamental markets for Irish tourism. “83% of our overseas visitors come from these markets and we are only tapping into four to five per cent of the total market in Europe, which is good news,” he says. “But how we tap into those markets is key and Fáilte Ireland is focusing on three big projects at the moment

heritage is a priority. Another aspect of our strategy to develop Dublin is the cultivation of community projects, particularly in areas outside the city centre. Other European cities have introduced successful community initiatives that have attracted significant tourist numbers and we have one good example of it in Dublin already - the Dalkey Book Festival. I would encourage local community groups to think in tourism terms. For example, a Rockabilly Festival in The Liberties headlined by Imelda May, an event centred around Croke Park, or an outdoor garden event or festival that would celebrate the diversity and beauty of Dublin’s many parks. We need to raise the

profile of Dublin and ensure that Dubliners are confident about their city and what it has to offer.”

Fáilte Ireland has big ambitions for the further development of the Wild Atlantic Way project. “We want it to be on a par with the Great Barrier Reef in Australia or The Pyramids in Egypt,” says Michael. “In other words, this is a unique product that you will only experience in Ireland.

The traditional tourist spots in Ireland are bursting at the seams so we would like to see the less traditional tourist locations along the route playing a more central role in the Wild Atlantic Way experience. In that way, we are spreading the business to other towns and regions along the way. However, communities need to develop attractions along the route and we will promote them and deliver the people into those areas if that happens.” Fáilte Ireland has budgeted for a seven-year development programme in relation to the Wild Atlantic Way and the organisation has chosen four signature projects along the route for development in 2015. “The four signature projects that we have chosen are not in the traditional tourism hotspots and if the local communities approach us we will be open to promoting them in any way that we can but they have to present us with a product that we can promote,” he says. “We hope to eventually develop multiple signature projects along the Wild Atlantic Way.” The third part of Fáilte Ireland’s focus for 2015 is the development of a strategy for the South and East of the country. “With this project we will be focusing on promoting the built heritage that exists in the region but Newgrange is also in this region and Newgrange is older than the Pyramids,” he says. “There isn’t a lot of work to be done in creating the narrative for

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COVER STORY

Sea kayaking at Old Head of Kinsale lighthouse

Newgrange, Co Meath

the region and for Newgrange itself. It is more a question of how we communicate the product in a distinctive way to overseas markets because there is only one Newgrange, in the same way that there is only one Glendalough. The rest of the built heritage in the South and East region is great but we must remember that it is similar to what exists in other markets so we are working on developing a concept around the product based on its strong built heritage tradition and on the unique attractions that are there. Obviously, the OPW has a pivotal role to play, as do country houses and estates in that region. We see Kilkenny as a natural centre for this experience and we can build it out from there. We are doing a lot of research on it to make it as compelling a proposition as the Wild Atlantic Way and we hope to have definitive news on it in a few months.”

SEVEN MILLION VISITORS IN 2014 Michael is confident that Ireland will welcome close to seven million visitors in 2014, which would mirror the 2007 statistic - an all-time record year for visitor numbers to this

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country. What will keep that going? “A continuation of the same approach to attracting visitors and continuous product development,” he says. “The industry is offering better value for money, we have a great product, and there is good marketing co-operation between the organisations charged with promoting Ireland overseas and to the domestic market. But if we are to continue to stimulate interest in Ireland and then convert that into business we have to remain competitive in our pricing, further increase air and ferry access, and ensure that we are up to speed with the most modern communication methods. Irish tourism is in a good place at the moment but the competition is intense.”

COMPETITIVE PRICING, INCREASED SUPPLY In a Sunday Business Post interview Michael called for price restraint in the industry, saying that it was important that tourism suppliers across the board didn’t ‘gouge’ visitors when it came to pricing. More recently, there were reports in the national media about hotels charging exorbitant prices for those attending the Web Summit in the RDS in

November. “This wasn’t a good development but the ultimate solution to it is an increase in the supply of hotels in Dublin,” he says. “In Ryanair we traded on low fares and when we found that there was good demand we increased capacity and that allowed us to further reduce fares. So if tariffs are high in hotels there should be more hotels coming on stream because we can sustain extra capacity in Dublin.

Increasing the supply of hotels is the ultimate solution but the risk in the short term is that we become known as a high cost destination so I would encourage hoteliers in Dublin to moderate their prices to keep the numbers coming into the capital.”

MAINTAINING IRELAND OF THE WELCOMES Unlike some commentators, Michael doesn’t believe that standards in the Irish tourism industry have dropped but that the competition internationally has increased. “That means that

we have to constantly up our game,” he says. “The welcome that people get when they come here and the quality of service needs to continue. The extent to which Fáilte Ireland can influence that is limited. All we can do is continue to reiterate the message. Fáilte Ireland has segmented the customer base into three groups and we are segmenting the markets, we are encouraging more air access, and we are building the infrastructure on the ground, but customer interaction is the glue that brings all that together. TripAdvisor is hugely influential and is relied on for information and recommendations by visitors and potential visitors. Being of service to people is not about being servile but about promoting the product that we have, creating satisfied customers, and repeat business.

We are in a service industry so we have to be of service to people. We are good in this area but we constantly need to be better.”

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DINE

the salt. Stir lightly into the butter and sugar mixture and blend in the soaked sultanas.

The consistency should be quite stiff, not soft enough to drop off a wooden spoon.

Spoon the mixture into the prepared tin and smooth the top with the back of a tablespoon to make a hollow so that it will rise evenly.

Bake just below the centre of the preheated moderate oven for 20 minutes, then reduce the oven to low (150ºC/fan 120ºC) and bake for another 20 minutes. Reduce the oven to very low (130ºC/fan 100ºC) and bake for a further three to four hours, until the cake is nicely browned and springy to the touch and the sides are shrinking slightly from the tin. If in doubt, test with a skewer. Check occasionally towards the end and protect the top, if necessary, by covering lightly with foil.

Leave in the tin for an hour after baking, then turn out carefully, remove the papers and leave on a wire rack until cold. Store in an airtight tin. Enjoy the cake as it is, or for a festive look, brush it with melted apricot jam, allow it to set and then cover with Light White Christmas Icing.

LIGHT WHITE CHRISTMAS ICING:

White Christmas Cake

Hotel & Catering Review’s last recipe of 2014 - White Christmas Cake - comes to us courtesy of Georgina Campbell, author of one of Ireland’s leading hospitality guides, who recently introduced a new capsule collection of retro Recipe Christmas Cards.

A lighter alternative to the traditional rich fruit Christmas cake, this makes a great lastminute cake. It is lovely and moist and the fruits can be varied as preferred.

INGREDIENTS n 225g/8oz golden sultanas n 3-4 tablespoons brandy or sherry n Finely grated zest and juice of l lemon n 225g/8oz butter, at room temperature n 225g/8oz caster sugar n 4 medium eggs n 225g/8oz plain flour n 225g/8oz glacé cherries n 175g/6oz candied peel n 110g/4oz pecans n 110g/4oz crystallised pineapple n 50g/2oz crystallised ginger

n 50g/2oz angelica n ½ teaspoon salt Butter a 20cm/8in round loose-based cake tin and line with a double layer of buttered greaseproof paper. To protect the cake during baking, tie a folded band of newspaper that is about 2.5cm/1in higher than the tin around the outside. Soak the sultanas in the liquor and lemon juice for several hours, or overnight. Preheat the oven to moderate (180ºC/fan 160ºC). Cream the butter with the sugar and lemon zest until light and fluffy. Gradually add the beaten eggs, including a little of the flour with each addition. Mix well. Mix the roughly chopped cherries, peel, pecans, pineapple, ginger and angelica with the remaining sifted flour and

INGREDIENTS n 2 egg whites n About 450g/1lb icing sugar, sifted n 2 teaspoons lemon juice n 2 teaspoons glycerine.

In a large bowl, whisk the egg whites lightly together. Work about half of the sifted icing sugar into the egg whites with the lemon juice and glycerine. Gradually work in enough of the remaining sugar to make a fairly stiff icing that will coat the back of a spoon thickly without running off. Spread roughly over the top and sides of the cake, then flick into peaks. Decorate simply with a few sprigs of holly or other seasonal decoration. When the icing is dry, tie a red satin ribbon around the cake and finish with a double bow.

The capsule collection, which is a celebration of traditional Christmas food, features five A5 size (148 x 210mm) cards with a popular dish on the front and the recipe on the back. Inside, a brief seasonal greeting allows plenty of space for a personal message. A pack of five cards is €12.50 (postage and packaging is free within Ireland. For other destinations it is €3.60).

Ten per cent of all profits will be donated to the Temple Street Children’s Hospital.

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INTERVIEW

FIRST

LADY

Maev Martin talks to Patricia Roberts, Managing Director of No 1. Pery Square in Limerick, about setting up and selling her Select Hotel Group and creating a hotel brand with a difference.

D

elivering a hotel experience that is unique and reflective of the local culture informs every aspect of Patricia’s operation at No 1 Pery Square and is something that has stayed with her since founding the Select Hotel Group in 2000. “The hotel property market is moving very fast at the moment, but we have to be careful and realise that customers have a yearning for individuality in hotels, even if those hotels are part of a consortium,”she says. “Branded hotels serve a purpose in certain locations but people still want to be moved and the customer is exceptionally discerning and has a lot of choice.”

Patricia studied and worked in hotel management before setting up the Select Hotel Group, her own, unique, hotel marketing business. “At that point, a lot of brands were coming into Ireland and the independent hotels were losing their edge,” she says. “The number of hotels in the Group grew to 32 and I helped them to market themselves through the Select brand. The idea was to help Irish hotels compete with the likes of the Marriott and other international brands that were coming into the Irish hotel market at that time. Of course, since then, most of those brands have left the provincial towns

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CLOCWISE FROM ABOVE: a ‘period room’; quality food; embracing times past; Maison Pery Afternoon Tea; Patricia Roberts.

of Ireland.” Patricia sold the company to Specialised Travel Services in 2008.

“My time at the helm of The Select Hotel Group coincided with the Celtic Tiger years and I felt it was hard to get a proper welcome in an Irish hotel during that time,” she says. “The atmosphere was too monotonous and the approach was too chainlike. Guests weren’t getting the personal touch and the standard of food, particularly of breakfasts, really deteriorated. All of that, combined with my desire to set up my own hospitality business and my love of old buildings, gave birth to No. 1 Pery Square.”

TOPS ON TRIPADVISOR When No. 1 Pery Square opened its doors in 2008 the global financial market fell apart. “We were the only hotel that opened in Ireland that year,” she says.

“I had a huge borrowing and a w10,000 wage bill so I just kept my head down and worked through it. I literally lived in the hotel for the first nine months and worked as the night porter.

That was the level of micro

management that had to be employed in the early days of the business. We had three years of survival tactics but, now that we have come out the other side, it is about keeping the business alive.

2013 was our first year in profit.

While the market is moving back and is growing, you have to innovate and deal with a new set of challenges. We have 20 rooms and they are individually named and styled. They are small but lovely and I think we have the best beds in Ireland.”

And TripAdvisor thinks so too.

No. 1 Pery Square has been the number one hotel in Limerick on TripAdvisor for the past three years. “There are about 20 big hotels in Limerick city centre so we are very proud of that achievement,” says Patricia.

A UNIQUE PRODUCT No. 1 Pery Square is a boutique Georgian townhouse, the only one in Limerick, employing 33 staff.

“We provide genuine, caring hospitality, and our hands-on approach to customer care means that we can change things that aren’t working very quickly,” says Patricia. “We have an excellent restaurant, as opposed to a hotel dining room, a team that cares and sees the work as a vocation rather than a job, and we offer a superb breakfast. In the hotel business, people can get caught up with standard operating procedures rather than being relaxed and reacting to what the customers want. Customers bond with people, not products.

You can offer a wow bedroom or bathroom, but unless the guest had a caring and attentive experience at check-in, it is no good.”

Wine is a major part of the No. 1 Pery Square experience. The hotel hosts its own wine classes and offers tutored wine tastings.

It also features boutique wine producers in its wine room. “We offer these wines at reasonable prices,” says Patricia. “Good wine doesn’t have to be exorbitantly priced. In the New Year we will

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INTERVIEW

be running a wine producers’ course over five evenings where we will show people how to make their own wine. The course will be run by Simon Tyrrell, who has a vineyard in the Côte du Rhône region, and Liam Cabot, who operates a vineyard in Slovenia.”

Their Voya spa has just undergone a facelift, including the recent launch of their Lord Barrington Spa Package for men, and they have added new touches to the bedrooms.

“Quite often, hoteliers give a bedroom a makeover but you have to tweak the features that are available in a room for your loyal customers in order to ensure that they stay loyal,” says Patricia.

“We are looking at bringing in specialised in-room interactive exercise programmes. All the ‘Club Rooms’ in the hotel are named after famous Irish poets and we have installed some of their literature in the rooms

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FROM LEFT: in-room literature; enticing bites; a quirky touch.

(No. 1 Pery Square also do book swaps in the hotel) and we have our own bath salts in the bedrooms. We have also added quirky pieces of furniture. Our ‘Period Rooms’ are named after people who lived in the house in the 1800s, including Lord and Lady Barrington. We have installed record players in these rooms. I think the old records are a nice retro touch. We offer our Maison Pery Afternoon Tea, which is a mix of old-fashioned Irish vintage crockery and a range of special and unusual teas and coffees. Tea and coffee is a big area of interest for most customers and they are keen to experiment and try something different. No. 1 Pery Square is an understated luxury hotel, a place for people who want discretion as well as comfort, great food and wellness. Having a niche product and believing in what you can deliver is crucial.”

RE-EVALUATING & REFRESHING So too is re-evaluating and the refreshing the product. “At One Pery Square, we used to do a 12-month marketing plan but now we also do a three and six-month plan because things change so quickly in the modern marketplace,” says Patricia. “The recently-opened Dean Hotel is funky and has strong points of difference, which is important in our business. A lot of investors and property developers aren’t employing the right management expertise to ensure that they create a hotel brand with a difference. Brands have to be tweaked for individual locations and my experience in Select has instilled that in me. However, I don’t think there is enough awareness of that in the hotel business. And even if a hotelier is aware of it, not everyone

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can do it, so they need outside help. Gillian Horan of brand consultants, The Pudding, has helped to steer our business in the right direction. She has forced us to look at our brand, re-evaluate it, and make some changes. She challenges us to explain where we are at with the business and what we are trying to achieve. A lot of the innovations that we have introduced, and will continue to introduce, are about going back to old-fashioned entertainment and products that people don’t see or experience very often nowadays but really appreciate when they are available. For example, we will also be hosting Sunday Night Theatre in our drawing room, which holds about 40 people. People can have a pre-theatre dinner and enjoy a performance by the local theatre company without leaving the hotel.”

PROMOTING THE GEORGIAN QUARTER Patricia is Chairperson of Limerick’s quirky food carnival, Culture and Chips and she is also Chairperson of the local branch of the Restaurants Association of Ireland (RAI) and a member of the RAI board. “The Dublin restaurant business is flying, but outside Dublin the restaurant business has a way to go,” says Patricia. “I try to bring the RAI knowledge to my colleagues in Limerick and I feel I can help other businesses, both formally and on an ad hoc basis. The Culture and Chips festival began as part of the Limerick City of Culture celebrations and it will return to Limerick for the 2015 June Bank Holiday weekend.

This world championship food event will crown the World Chip Champion and we will be bringing the Spiegeltent back.

I have to allocate some of my time to marketing Limerick city centre as a destination because we are located in the Georgian Quarter of Limerick. In fact, we created that Georgian Quarter when we established No. 1 Pery Square, and we continue to

FROM TOP: retro bathroom; home comfort; locally sourced.

market it. The Limerick City of Culture has got the positive PR it deserves and it has been a great year for the city.”

AVERTING A COSTS CRISIS There is positivity in the industry and the growth has returned but the mistress of No.1 Pery Square warns that, if costs go up further, “the industry will be back to square one. Hotel costs have accelerated in the past two years so the Government has to be careful not to do us out of business. Maintaining the VAT rate is important. However, the excise duty on wine is making it impossible for people to have a bottle of wine. Also, the Government is looking at increasing the minimum wage and what they don’t realise is that most people in the industry are not on the minimum wage.

It is only for entry level people but, unfortunately, that is not the public perception. If the minimum wage is increased to w11.50 or w12 it could be detrimental to our business, as we have one of the highest minimum wage levels in Europe. Employees in the industry are well protected now and we need to get that message across to Government, to the consumer, and to potential employee. Sourcing good chefs and encouraging people to enter the profession is a huge issue.

Cheffing has a long unsociable hours reputation but, if you are a good kitchen manager, it doesn’t have to be like that. We need to get more people into this area because it is crucial to the profile of Ireland as a food destination. For this reason, the RAI, in conjunction with Solas, are looking at opening training centres around Ireland next year.”

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BUSINESS MATTERS

AUDITING IN A HOTEL

ENVIRONMENT Roseanna O’Hanlon, Audit Partner, Crowe Horwath, reports on the improvements to the management and financial information being produced by all business sectors, particularly the hospitality sector.

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he availability of reliable, accurate and timely management information is the cornerstone of any industry’s success. Crowe Horwath’s initial approach to auditing a hospitality-related business is determined by the reliability of the internal controls that are in place. As such, it is important to never judge a book by its cover - the lowliest twostar hotel may have state-of-theart management and financial reporting systems, while the most prestigious five-star property may be a financial and administrative disaster.

SECTOR SPECIFIC CHARACTERISTICS The hospitality industry has some general operating characteristics that render it relatively exposed to fraud and embezzlement. These include the high volume of cash transactions, despite the trend towards a ‘cashless society,’ and access to high-value goods such as liquor.

The general principles of control within the industry are: ENSURE DIVISION OF DUTIES ● Fix responsibility with one individual ● Limit the number of employees with access to assets

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● Minimise cash floats and

store levels ● Make internal control

preventative not detective ● Perform surprise counts

on stocks and cash by independent staff ● Ensure holidays are taken ● Rotate staff ● Carry out external audits and reviews.

Depending on the size and nature of the hotel, it may not be possible to apply all of the above to ‘textbook’ levels of control. As auditors, Crowe Horwath are cognisant of practical constraints that exist in adhering to these principles. However, it is vital to examine each of these to establish the levels of internal control. Hotels comprise several different business units, which may be independent or entirely dependent on each other.

A typical hotel may have the following operating departments: ROOMS: This is generally the most profitable area, as input costs are relatively low when compared to other departments.

The key performance indicators are average occupancy and average room rate. A simple comparison of the number of rooms cleaned by housekeeping to the number of rooms recorded

as sold can highlight revenue leakage.

FOOD: This is often one of the most difficult areas to control.

Where the volume of activity is high, regular stocktaking and gross profit percentage (GP %) calculations are essential.

The food cost percentage will vary depending on the type of operation, the quality of the food, and the volume of the activity.

In this respect, minimising

the amount of waste product generated can be critical. Strict stock control is vital, as stock items are often targeted for pilferage.

BEVERAGE: This area is often targeted for pilferage. GP% should remain reasonably static throughout the year, although there may be increased waste during quiet periods of the year. Controls in place should include frequent stock counts,

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BUSINESS MATTERS spot cash counts on tills, frequent GP% calculations, stores area security, store movement and complimentary stocks tracking and waste monitoring. Many basic stock control packages allow for the calculation of theoretical GP% based on the movement of stock into/out of stores.

MISCELLANEOUS: This may include items such as telephone income, pay TV income, and hair salon income.

ANNUAL IRISH HOTEL INDUSTRY SURVEY The Crowe Horwath annual Irish Hotel Industry Survey provides a very useful benchmark against which to evaluate the performance of hotels based on analytical review procedures.

Ideally, detailed departmental

management accounts should be prepared regularly to allow proper analytical review. Crowe Horwath applies its knowledge of the industry to the full range of revenues, costs and operating statistics. In particular, the key statistics reviewed include: ● Average room occupancy ● Average room rate ● Food cost percentage ● Beverage cost percentage ● Payroll cost percentage ● Gross profit percentage ● Profit before tax

percentage.

MYSTERY GUEST AND INCOME RECOGNITION REVIEW Another audit technique used is to carry out a mystery guest and

income recognition review.

This involves a qualified hospitality consultant staying in the hotel as a normal paying guest and paying for different facilities that the hotel has to offer, using different payment methods.

Following the stay, a member of the audit team tracks the transactions through the property’s management system to ensure that all transactions have been correctly captured. This provides an added benefit to the property owners in that Crowe Horwath reports on the findings of both the hospitality consultant during their stay and of the auditor during their review of the property management system.

THE HOSPITALITY INDUSTRY HAS SOME GENERAL OPERATING CHARACTERISTICS THAT RENDER IT RELATIVELY EXPOSED TO FRAUD AND EMBEZZLEMENT.

Roseanna O’Hanlon is a Chartered Accountant, AITI Chartered Tax Adviser, and an Audit Partner with Crowe Horwath.

She manages the provision of audit and assurance services to a wide range of clients and her client portfolio covers a variety of industries, including hospitality.

A4 Calmount Park, Calmount Road, Ballymount, Dublin 12 Tel: 460 0555 / 456 4492 Fax: 460 0666 Email: eamonn@abcservices.ie Web: www.abcservices.ie

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CATERING FORUM

FAST FOOD

AND FOOD-TO-GO DOMINATE MARKET The food service market has grown from e6.07bn in 2013 to e6.13bn this year, with growth forecast to reach almost e6.5bn by the end of 2017. That’s according to Bord Bia’s Foodservice Channel Insights report which was published at a Bord Bia seminar on November 4th.

T

he report shows that fast food continues to dominate Irish food service channels and that diners’ expectations include health, entertainment and unique offerings when eating out, although price is still a key consideration. Over 200 Irish food suppliers and foodservice trade buyers gathered for Bord Bia’s seminar to hear speakers from Topaz, Pallas Foods and Compass Ireland and UK. “The sector has continued to experience moderate improvements in 2014, with a positive outlook expected over the next few years,” said Bord Bia’s food service specialist Maureen Gahan. “Growth in consumer spending is predicted to be up 1.9% on a compound annual growth basis through to 2017. Optimistic indicators for the future of the food service market’s performance lie in the rise in disposable income, increasing consumer confidence, and greater tourist numbers. The report mentions that agreement by the Government to retain the

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9% VAT rate for hospitality in this year’s Budget will provide stability into 2015. With recent announcements by the likes of Subway, Caffè Nero and JD Wetherspoons to expand their operations in the Irish market, opportunities also exist for Irish food and drink suppliers that have the capacity to service these chains.”

FAST FOOD AND FOOD TOGO DOMINATE Demand for value and highquality casual dining, takeaway and food-to-go options is increasing and accounts for over a third of consumer spend (38%). Quick Service Restaurants (fast food) is the fastest growing channel, reflecting a growing consumer need for value, convenience and customisation. Rising consumer expectations around home delivery, mobile technology and snack-sized meals are also driving changes in this channel. A focus on ‘snackable’ menu items and small plates is emerging, along with the need for alternative, portable foodto-go offerings. The report says

that these product trends should be monitored by suppliers as a source of innovation ideas for concept development work.

“Despite a period of sharp decline, food service in Ireland now offers major opportunities for suppliers offering innovative products and solutions to meet changing consumer needs,” said Maureen Gahan. “With certain channels growing at faster rates than others, it is important for suppliers to analyse their business in terms of where opportunities exist with key trading partners. It is also important to understand what

operators are most positively impacted by the rebound in tourism spend. Social media has had a significant impact in terms of directing consumers to new outlets and engaging them in special promotions and events. Food ‘theatre’ is of growing importance and places new demands on chefs to display their culinary skills through front-of-house exhibition cooking. Health will continue to be a key driver, with consumers increasingly seeking out smaller portions of food and healthy alternatives when eating out.”

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CATERING FORUM

KEY TRENDS Health and wellness continues to experience growing consumer demand, with notable moves towards increased nutritional information on menus.

EU legislation, effective since December 13th 2014, requires that detailed allergen information be provided on all food products, including nutritional information and allergen listing. The onus will rest on caterers to ensure that details relevant to food allergies or intolerances are passed on to their customers. Food and drink companies will be required to help consumers make the right choices for their health and nutrition while offering simple convenient solutions.

Value is still dominant and opportunities exist for producers engaging in lean, efficient production and delivering food service innovation. As consumer prices have remained relatively stable over recent years, operators have been required to increase their level of innovation to manage costs and attract customers.

The origin of food and drink products is identified as a driving trend within the trade. To the extent that a ‘local’ or ‘made in Ireland’ positioning can be used, it can provide a meaningful point of differentiation. With growing interest in ingredients, manufacturers need to be completely transparent about labelling, nutrition, and sourcing information declarations.

While traditional menu options remain important to core food service offerings, consumer interest in ethnic cuisine is growing and is opening up new opportunities for outlets to broaden their menus and restaurant offerings.

Manufacturers can develop closer ties with operators by working collaboratively to understand and respond to these emerging needs.

THE ORIGIN OF FOOD AND DRINK PRODUCTS IS IDENTIFIED AS A DRIVING TREND WITHIN THE TRADE. TO THE EXTENT THAT A ‘LOCAL’ OR ‘MADE IN IRELAND’ POSITIONING CAN BE USED, IT CAN PROVIDE A MEANINGFUL POINT OF DIFFERENTIATION.

MARKET BREAKDOWN Quick serve restaurants or fast food remains the largest Irish food service channel, demonstrating how lower spend per transaction is motivating consumers’ choice of venue.

Although the decline in the number of pubs in Ireland has been well documented, this channel still accounts for a quarter (25%) of consumer spend, demonstrating that the improved food offering in pubs has gained traction with consumers. Full service restaurants account for 11% of consumer spend, with hotels at six per cent and business and industry at 4.6%. The coffee shops channel accounts for 5.6% of market value and is continuing to capture sales, with a compound growth rate of 2.5% forecast over the next three years. An affordable luxury that has shown resilience through recessionary times, food service operators recognise that coffee can act as a major footfall driver and that getting the offer right is all important. Coffee shops with extensive food items on

offer can contribute significantly to revenue performance.

Leisure and travel, education, The Defence Forces and The Prison Service account for the remaining market share.

BUILDING BUSINESS WITH BORD BIA Bord Bia also published its Irish Foodservice Market Directory 2014, which includes detailed profiles of over 100 operators and wholesale distributors.

It is aimed at providing companies with key background information on potential customers and advice on how to drive their food service business. Bord Bia’s Ireland Market Foodservice Programme will continue into next year, helping suppliers to develop relationships with foodservice distributors and operators.

Bord Bia works closely with an average of 20 companies each year on its Irish Foodservice Supplier Development Programmes, delivering new food service business on the domestic market of circa w2m annually.

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WINE

WINTER WARMERS

The long and beautiful summer of 2014 is a fond and distant memory. Now that there is a definite nip in the air, Mary O’Callaghan says it is time to consider some winter warmers.

F

orget the much-loved crisp and zippy fresh sunshine wines, mostly whites, which we poured while dining al fresco at lazy summer BBQs and picnics. The longer and darker winter evenings naturally turns one’s thoughts to the warmer, more mellow and robust wine styles, mostly reds, to accompany winter’s richer and heartier dishes such as large roasts, seasonal game, and richly-flavoured casseroles. The ideal winter warmer wine should be upfront and display assertive and festive aromas of spicy ripe dark berry fruits. Rich fruity wines require solid structure, smooth layered texture and long mellow richness of flavour on finish. Very often, fruit forward styles can be synonymous with full-bodied heavy wines that lack the acidity, freshness, and balance required to produce elegant stylish wines of character that are authentic examples of local terroir.

As competition for shelf/menu space intensifies, sub-regions are now being recognised, as is the rise of the smaller artisan winemaker who uses as few chemicals as possible to preserve the wine’s authenticity. It is said that soil is the soul of wine. The more technology employed in winemaking,

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the greater the loss of the wine’s unique local character. Over ripeness also masks local character, as does the over extraction of fruit.

Lighter, elegant and better balanced wines are more stylish and expressive of local terroir than the tannic dense high alcohol fruit bombs of the past. Considering our exorbitant taxes, the best quality for value tends to be in the e15 to e25 RRP price range.

The following are some of my recommendations that are widely available and will complement seasonal dishes. Almost all Rhône Reds, from the more expensive Northern Rhône Syrahs (St. Joseph, Côte Rotie, Crozes Hermitage etc.) to the southern Rhône blends of Grenache, Syrah, Monverde etc. suit our cold dark winters and complement large roast joints and one-pot winter meals respectively.

Brusset’s Gigondas and Guigal Côtes du Rhône are always popular choices at this time of year. Fresh tasting Cru Bourgeois Bordeaux from 2010 vintage is drinking beautifully now and should continue to do so over the next eight years. Try Chateau Beaumont,Chateau Magnol or St Ahon. Some St.Émilion Grand Crus are also worth exploring - Chateau La Couronne, Ch. Trimoulet and Ch. De la Marque

are favourites and are perfect for pairing with roast lamb, fillet beef, and fine cheeses.

In the past, Spanish wine was always Rioja. Now, with over 70 denominations of origin, one can easily find top-quality

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WINE

impressive, stylish wines of immense character and diversity that reflect their origins. Emilio Moro’s 2011, one of the best ever vintages, expresses primary aromas of Tempranillo (Tinto Fino) and the warm smooth richness of liquorice and dark forest fruits on mid palate.

Marques de Riscal Reserva 2008 is an excellent example of Tempranillo from Rioja. It displays all the mellow fruitfulness that is much loved in Ireland. The wines from Priorat are more expensive but are worth the price for that special occasion. They express stunning harmony and complexity of flavours.

From northern Italy, old faithfuls such as Valpolicella, Ripasso and Amarone must not be forgotten. Masi celebrate a double anniversary this year. They celebrate 25 years in Ireland and 50 years since its iconic Campofiorin was first produced. This was the result of an original Masi interpretation of the ‘Appassimento’ technique used in Amorone production. Brolo di Campofiorin Oro 2009 (Corvina Rondinella and Oseleta) is full-bodied and richly flavoured with savoury nuances complementing abundant black cherries. It displays typical characteristics of the Verona region. It is very versatile and will complement most meat and pasta dishes. Excellent winter warming wines are produced throughout Italy, from the Sangiovese in Tuscany to the Primitivos in the south.

diverse styles from almost everywhere in Spain. Bush-grown Tempranillo vines in Toro Ribera del Duero and Rioja, perfumed and profound Garnacha from Priorat, and powerful robust Mencia from Bierzo, shine, among many others.

Talented winemakers are producing

SOME OTHER RECOMMENDATIONS THAT ARE TRULY WINTER WARMERS: ● Yalumba Bush Vine Granche 2010 Barossa Valley, SA ● St. Hallett Faith Shiraz 2008 Barosssa Valley, SA ● Domaine Jean Busquet Reserva, Tupungato Malbec 2011 Argentina. ● Via Sauta Carolina Reserva Colchaqua (Merlot, Carmenere and Syrah) Chile ● Ravenwood Old Vine Zinfandel 2011 Lodi, California.

Long winter evenings are a perfect occasion to enjoy beautiful fortified wines by the fireside such as sherries, ports and madeiras.

Casa Silva Moves to Barry & Fitzwilliam Drinks distributor Barry & Fitzwilliam has secured the Irish distribution rights to the premium Chilean wine brand Casa Silva. Viña Casa Silva was born in 1997 with the aim of projecting onto a bottle of wine the love and affection of a family for their land, the Colchagua Valley.

With Don Emilio Bouchon, the first generation of the family came to Chile from Bordeaux, St. Émilion, in France in 1892. Since that time, they have been devoted to the production of wines from the Colchagua Valley.

Mario Pablo Silva is the eldest son of the fifth generation and he shares with his father, Mario Silva, the dream of producing wine under their own brand. The latter had devoted much of his life to the recovery of ancient vineyards and winery, gaining a unique understanding of the terroir of the Colchagua Valley. “Casa Silva is among the finest producers of topclass premium Chilean wines,” says Michael Barry, Managing Director of Barry & Fitzwilliam.“The addition of Casa Silva to our current portfolio will give our customers an unrivalled choice of premium wines from Chile.”

“AS COMPETITION FOR

SHELF/MENU SPACE INTENSIFIES, SUB-REGIONS ARE NOW BEING RECOGNISED, AS IS THE RISE OF THE SMALLER ARTISAN WINEMAKER WHO USES AS FEW CHEMICALS AS POSSIBLE TO PRESERVE THE WINE’S AUTHENTICITY.”

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SUPPLY LINE

SUPPLY LINE ESSENTIAL PRODUCT KNOWLEDGE NELSON CATERING EQUIPMENT

BESPOKE KITCHEN FOR WORLDRENOWNED EMPORIUM

HENSONS

GOURMET MEATBALLS RANGE Wholesaler and expert catering butcher, Hensons has launched a range of Gourmet Meatballs made with British beef. In 10g and 20g sizes, they can be a base for meatball dishes in a range of cuisines, from Italian and Turkish, to Swedish and South African, or the perfect festive canapé with seasonal dips. “Hensons has built a strong reputation in the premium casual dining market for understanding what chefs need and working with them to develop the perfect product – that’s why Hensons Gourmet Burgers are so successful,” says Managing Director Andrew Brook. “We decided to take the same approach to meatballs, which have a universal appeal across all cuisines.”

Hensons Gourmet Meatballs have been chosen as a key ingredient in the signature dish of new South African-concept restaurant Bunnychow, which recently opened in London’s Soho. “Bunnychow is a quick serve restaurant concept but we’re mad about quality and freshness, and for us it was imperative that we found a supplier that was equally quality-obsessed,” says Bunnychow CEO Atholl Milton. To find out more, visit www. henson.co.uk

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Ippudo is a world-renowned ramen emporium with many restaurants across Japan and, more recently, in the US, Australia, Korea, Singapore, Malaysia, China and Taiwan.

The new London restaurant, which opened in October 2014, is the first European location for the group. The site needed a large, open kitchen - totally visible from the restaurant - and a fully fitted bar as well as various ‘behind the scenes’ facilities, which included a preparation kitchen, a noodle kitchen, ambient, refrigerated and freezer storage rooms and, finally, a super-efficient dishwashing station.

Nelson Catering Equipment was commissioned to provide these facilities.

They translated the exacting requirements of the Japanese kitchen brigade into UK-approved equipment alternatives which involved various cooking demonstrations for the chefs in Ippudo’s test kitchen on UK-specified kit. Also, bespoke fabrication needed to be arranged and a tight installation schedule had to be adhered to. To find out more about Nelson Catering Equipment, visit www. nelsoncatering.co.uk

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SUPPLY LINE

TEMPTEST

NEW FOOD THERMOMETER

ACENTIC – RADIANT 4

NEW WI-FI SOLUTION FOR HOTELS Global hospitality technology company Acentic recently launched Radiant 4, a new HSIA solution designed specifically for hotels and hospitality businesses.

Acentic’s Chief Technology Officer Mark Teasdale says that Radiant 4 is uniquely designed to “cater for the extreme changes in the user behavioural landscape that continues to challenge the market.” Hoteliers can choose from Radiant 4 basic, or an enhanced module, each offering different levels of functionality. A conference management facility is also available as an optional extra for both. The Radiant 4 platform is installed locally at the hotel and links to the Acentic Cloud Service, allowing a hotel owner to get a tailor-made overview of the performance of their HSIA solution, either at one hotel or at a group of hotels. Information reports can be provided either for a single hotel or combined across a group. For further information, visit www. acentic.com

The TempTest 2 food thermometer features an automatic 360° display, which rotates in 90° increments, enabling the user to read the temperature in any position i.e. left hand, right hand, vertical or horizontal. This feature can be ‘locked’ by the user, if required. Additionally, the TempTest 2 features an intelligent backlit LCD display, illuminating the display when ambient light levels are low, making food temperatures easier to read, whatever the time of day. The new TempTest 2 incorporates a large digital display, with a precise read-out over the range of -49.9 to 299.9 °C with a 0.1 °C/°F resolution and an accuracy of ±0.4 °C (-49.9 to 200 °C). The unit will auto-power off after ten minutes, maximising battery life. The TempTest 2 case is waterproof IP67 and includes an ergonomic rubber seal, both of which include ‘Biomaster’ additive to reduce bacterial growth. For further information visit www.etiltd.com

CREAM SUPPLIES

PADDLE POWER LSA’s new ‘Paddle’ series is now available from Cream Supplies. This simple, yet effective, idea is inspired by bars in the Tyrol where a simple wooden tray allows a number of drinks to be carried at one time, in one hand, stylishly and securely. The paddles are hand-finished in oak and, depending on the capacity, feature either one or two handles. Cream Supplies’ selection includes paddles that securely hold several shot glasses, porcelain bowls, dip sets or presentation cloches. Prices start at £25 (ex VAT) for a set of six frosted vodka/shot glasses with oak paddle.The paddle sets are available from www.creamsupplies.co.uk for next day delivery.

PANTHEON

NEW BAIN-MARIE Pantheon’s new BMR2 countertop wet heat bain-marie is a twin, 4.5 litre (eight pint) pot unit in a plug-in format. It has two circular, lidded pots that are suitable for holding various types of pre-cooked foods, sauces or soups at their optimum temperature for up to two hours. The contents of the circular pots can be easily stirred, thus preventing food sticking to edges, which can occasionally be a problem with traditional, gastronorm bains-marie. Also, because the pots stand proud of the heating unit, they can be readily lifted out. The bain-marie heats in just 10 minutes and the required temperature is set using a manual dial.

The selected temperature is then thermostatically controlled.

After use, water can simply be drained away via the front-sited tap and the unit can be wiped down. The pots are dishwasher safe. To find out more, visit www.pantheonce.co.uk

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FIVE MINUTES WITH

love it. Everyday is different and the quality of the food coming in the door each day is just amazing.

Working there has really influenced my style. I’d describe my style of cooking as quite Irish but the use of Asian flavours and the unusual ingredients you get in Chapter One has really influenced me. Don’t get me wrong - it’s tough. A lot of the days we are in there from eight o’clock in the morning until 11 or 12 o’clock at night but it’s worth it.

MATTHEW LOGAN

One of Ireland’s most promising young chefs, Matthew Logan, talks to Hotel & Catering Review just after winning the coveted 2014 Euro-toques Young Chef of the Year award. He tells us about the hard work involved, but how it’s all just part of the cheffing game.

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WHY DID YOU DECIDE TO BECOME A CHEF? I started when I was 14, washing dishes in a guesthouse in Rayanne House in Hollywood, Co Down. I was just doing it for a bit of pocket money but I loved it. I loved seeing the food and I loved the buzz of everything. The head chef there was very good at showing me the different bits and pieces. After I did my A-levels, I decided to do Culinary Arts Management in the University of Ulster in Belfast. When I was there, I worked in Ox Restaurant in Belfast for a while and now I’m in Chapter One in Dublin.

HOW DID YOU COME TO WORK IN CHAPTER ONE? I’m working in Chapter One for my placement year in my third year of university. It is a full-time job - some of the guys there mightn’t even know I’m on placement. But it’s brilliant! I

WHY DID YOU ENTER THE EURO-TOQUES YOUNG CHEF OF THE YEAR COMPETITION? I was aware of the award for the last couple of years and when I started in Chapter One, one of the girls who had been in it last year suggested that I do it.

I put my name forward but I didn’t think too much of it. I just wanted to learn and see how far I could get. It was a very nervewracking experience, especially as I was the last of the five finalists to cook on the day. There was a lot of preparation involved. We were told we would be supplied with turbot, brown shrimp and Tipperary apples for the dessert so we would have time to practise over the last few weeks. It was very time-consuming but that is what being a chef is about.

HOW DID IT FEEL TO WIN? I was absolutely delighted with the result. It was a real shock to win because I only entered it for the learning experience.

The whole experience was great, tough work, but great.

WHAT’S NEXT FOR YOU? I’m going to finish my placement year at Chapter One. Then, as part of the Euro-toques prize, there is a placement at The Square in London working with Philip Howard. I’ll go for the two weeks and see what it is like to live there.

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Christmas...

the perfect time to say

Thank You!

Wishing all of our customers a Merry Christmas and a happy & prosperous 2015

from the

Keelings Farm Fresh Team your catering supply partn ers

FRESH FROM THE FARM TO YOU Dublin +353 (0)1 8135600 Cork +353 (0)21 4968088 Wexford +353 (0)53 9147447 Belfast +44 2890324236

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www.keelings.com 19/12/2014 16/12/2014 12:17 17:24

COMMERCIAL PROFILE

J&C KENNY’S WORLD

OF WINES & SPIRITS Everyone is looking for that special wine for the festive season, whether it is a special bottle to serve with Christmas dinner, a unique gift, or a festive treat to share among friends. Thanks to their exclusive partnership with Chakana wines, J&C Kenny are providing the unique taste of Argentina and the perfect winter wines.

C

hakana is the Inca word for the Southern Cross and the company’s ethos is firmly entwined in their Andean heritage. The Chakana held the key for finding the perfect timing for cultivation and harvesting of crops and this idea still resonates in the company today. Their focus is on the identity of their wines to reflect the terrior in which they are grown.

As a result, they began a process a number of years ago to become completely organic and biodynamic. Through their skill, determination and hard work, Chakana have created a unique balance between the ancient techniques and modern thinking to produce stunning wines that will resonate long after the bottle is gone.

The Chakana Estate Range consists of Malbec, Bonarda and Cabernet.

The Estate Malbec is a shining example of why the world fell in love with Argentinian wines. Spicy

and fruity, it packs a punch and really tickles the taste buds. A true rarity, the Old Vine Bonarda is made from a grape one rarely sees but should be a must try for those looking for something different this Christmas. The Cabernet is fullbodied and dense, a layered, succulent, hedonistic wine.

Robert Parker is a huge fan of Chakana,, awarding the Bonarda 89 points, and both the Malbec and Cabernet 90 points each. Recently added to this range is the Chakana Estate White Blend. This is a blend of 60% Chardonnay and 40% Viognier. Fresh and clean, it is the ideal white to accompany a turkey feast.

The Estate Selection Range consists of the Estate Selection Malbec and Chardonnay. The Malbec is densely fruity, with nuances of bitter chocolate, liquorice and herbs. Rich and deep, the oak and fruit are subtly married to create a truly striking wine. The quality is reflected in the fact that Robert Parker awarded the 2012 vintage 92 points and the 2013 vintage recently won a Decanter Gold Medal award. The Estate Selection

Chardonnay balances subtle oak, fruit flavours and spice to create a chardonnay that is both quirky and elegant.

The shining light from the winemakers in Chakana is the Ayni.

This top of the range Malbec truly epitomises their belief that the wine should reflect the terroir.

This wine comes from the gravely limestone soils of Altamira.

Powerful, yet fresh and lively, this 100% Malbec has been aged in French oak barrels for 18 months.

Awarded 93 points by Robert Parker, it is big, rich and velvety, with a long, lingering finish. This stunner will soon become a Christmas classic. Their farming practices, wine making techniques, and belief and dedication to the quality of their wines, make Chakana Wines a true Argentinian beauty.

J&C Kenny is a family-run company located in the west of Ireland. Founded in 1979 by John and Carmel Kenny, the company offers customers a nationwide quality service at competitive prices. Focusing on exclusive, and quality, agencies, J&C Kenny strives to bring the best the world has to offer straight to your door.

Contact aoife@jckenny.ie for information, or JC Kenny Unit 9, Oranmore Business Park, Oranmore, Co Galway.

Tel: 091 794308 | Fax: 091 794737 | Website: www.jckenny.ie

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A Tea Like No Other

At Java Republic, we believe in using only the finest ingredients, respecting them and handling them carefully. Our 100% biodegradable, 100% organic range of teas is made up of 3 Pure Green Teas, 7 Green Tea Plus, 5 Herbal Infusions & 3 Black Teas. Our tea comes in innovative hand-stitched tea pillows that allows water to circulate more freely. The result is the best-tasting tea you’ve ever tasted. For more information on the range please visit us at www.javarepublic.com.

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Available at leading retailers nationwide

18/12/2014 19/12/2014 17:00 12:16

One cooking tip worth sharing: Switch to Calor today.

It takes care, attention, skill and the right ingredients to create something truly special. That’s why Calor offers unrivalled customer service and expertise, coupled with tailored energy solutions bespoke to your business. Not only is Calor Gas instant and highly controllable - ideal for cooking, it’s also a cost effective and efficient addition to any catering business.

Find out what Calor cooking, hot water or heating solutions are available to you today: Visit: calorgas.ie/catering Call: 1850 812 450 (ROI) or 028 9045 5588 (NI)

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