Hotel & Catering Review Issue 9 2018

ISSUE 9 2018

t u O d e Crowd CITIES TAKE A STANCE ON OVERTOURISM

MEET JP KAVANAGH THE SHELBOURNE’S NEW GM

FARM-TO-PLATE CULINARY DEGREE TAKES OFF

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Go to hotelandcatering review.ie for the online edition

ISSUE 9 2018

CONTENTS 14 12 IN THIS ISSUE

Farm-to-Plate New culinary degree programme brings chefs back to the ‘root’ of cooking on the farm

COVER STORY

SHOULD HOSPITALITY PAY GREATER HEED TO

INFLUENCER MARKETING?

Working with influencers can be an effective way of reaching a specific audience quickly and boosting awareness of a new service or product.”

NEWS

30 INTERIOR

37

HOSPITALITY

38

Ireland’s Front Door The Shelbourne’s new General Manager, JP Kavanagh, chats to us about Dublin’s most iconic hotel

Masterclass The rise of Irish charcuterie

BOOK

DESIRE TECH SHELF ISSUE 9 2018 | HOTEL

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Why reviewing your interaction with VAT is a good idea

A Quick Chat With Jerome Joyce

Tim Fenn, Chief Executive of the Irish Hotels Federation, on Irish hospitality businesses seeking to partner with influencers.

REGULARS

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20 22 32 40

Talking about VAT

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Editor Denise Maguire Art Director: Áine Duffy Design Assistant: James Moore Anna Wesolowska Creative Director: Jane Matthews Photography: Food on the Edge, Shane O’Neill, Ballynahinch Castle, Irish Guild of Sommeliers, Welbilt, DELI-LITES, Dunnes Stores, Photographicmemory.ie, Minibar Systems, Jenn-Air, Baidu, Percipia, Hodder & Stoughton, Brewer’s Publications, Penguin, Dan Dennison Stock Photography iStock Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9.

Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate.

The publishers cannot, however, accept responsibility for errors or omissions.

Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2018. 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.

Editor’s

VIEW W

elcome to issue 9 of Hotel & Catering Review This month’s cover story takes a look at the concept of overtourism, a relatively new term which was coined to describe the negative effects that tourism can sometimes have on a specific destination. If hordes of tourists push rents up and locals out, who is actually benefitting? I spoke to journalist and author Elizabeth Becker about the backlash from locals and why they’re taking to the streets to reclaim their cities.

I also spoke to Cillian Murphy, co-founder of Loop Head Tourism, about overtourism in Ireland and why we’re looking down the barrel of a gun if the appropriate policies aren’t implemented sooner rather than later.

This month’s issue is jam-packed with interesting features. We examine why you should take a closer look at your VAT return and on page 23, we meet The Shelbourne’s new General Manager, JP Kavanagh. JP has worked in some of the world’s most prestigious hotels and has brought that creativity and flair back home. We also caught up with Rob Krawczyk to chat to him about the rise of Irish charcuterie. Despite an inhospitable climate, budding chefs and charcutiers are making a name for themselves in the growing Irish meat curing market.

Finally, from everyone at Hotel & Catering Review, we’d like to wish the magazine’s esteemed previous editor Conor Forrest the very best for the future! He did an amazing job and I’ve a lot to live up to.

Enjoy the read and if you have any comments or opinions on this month’s issue, feel free to drop me a line,

@HC_Review

HOTEL

Email: denise.maguire@ ashvillemediagroup.com

Denise Maguire

www.hotelandcateringreview.ie

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Editor: Denise Maguire

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

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NEWS FEVER-TREE GIN SCHOOL OPENS FOR ENROLMENT The Fever-Tree Gin School is coming to Ireland to educate the palates of the gin faithful about their favourite drink and how to make the perfect mix. Master mixologist Keith Malone has worked with the FeverTree flavourists to design a curriculum that will immerse guests in an interactive tonic pairing wheel masterclass, showcasing the tasting notes in Fever-Tree tonics and how they combine with the five key flavour categories of gin. The Fever-Tree Gin School will tour nationwide in September following its debut at Taste of Dublin.

Tickets are available from https://fever-tree-gin-school.eventbrite.ie

ENTREPRENEURS SUPPORT ACCELERATOR PROGRAMME

NEW GENERAL MANAGER AT LOUGH ESKE CASTLE Donal Cox has been appointed General Manager at Lough Eske Castle Hotel.

He will be returning to the hotel after being employed as Operations Manager seven years ago.

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Kick-starting the recruitment campaign for Food Works 2019, Bord Bia, Enterprise Ireland and Teagasc have announced the coming together of some of Ireland’s best business minds to help develop the next batch of serial food and drink entrepreneurs and high potential start-ups. David McKernan, Java Republic; Ann Murray, Lír Chocolates; Paddy Callaghan, Natures Best; Pat Rigney, The Shed Distillery; Stephen Twadell, Food Investor and Business Coach; Larry Murrin, Dawn Farm Foods; and John O’Brien, O’Brien Fine Foods have been announced as ambassadors for the next phase of the programme which has commenced recruitment.

This year, Food Works is targeting food and drink business propositions, including those from serial entrepreneurs with significant potential to scale. Applications are being sought from individuals and companies at various stages of development, from start-ups through to existing businesses. Over the last five years, Food Works has worked with 76 food and drink companies to develop and export focussed business ideas.

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FIRST ‘PLASTIC FREE’ CAFÉ AT UNIVERSITY COLLEGE CORK

WHITBREAD SECURES FIRST PREMIER INN HOTEL IN DUBLIN CITY CENTRE Whitbread, the owner of the Premier Inn hotel chain, has secured planning permission for a 97-bedroom Premier Inn hotel at 41-46 South Great Georges Street, its first site in Dublin’s city centre. The company plans to provide 1,500 to 2,000 Premier Inn bedrooms in Dublin, with Ireland a key growth market as the business continues its international expansion.

The new hotel on South Great Georges Street will be created behind the existing building facade and will include Premier Inn’s in-house Thyme restaurant. It is expected to open in summer 2021. Premier Inn currently has a single 213-bedroom hotel in Ireland at Dublin Airport and is now actively looking to expand into Dublin city centre and other cities across Ireland.

KSG Catering has partnered with UCC to launch Ireland’s first plastic free café. Located on the UCC campus in the Biosciences Institute, the goal of the ‘Bio Green Café’ is to totally eliminate all variants of single use plastic.

All plastic drink bottles have been removed from the café and have been replaced with glass bottles and cans. Plastic sachets have been replaced with small reusable crockery containers and no plastic cutlery is available, with traditional cutlery the only available option. In addition, hot beverages are served in ceramic mugs and no plastic wrapped convenience snacks are on sale. Fresh vegetables and produce are delivered daily from the University farm along with produce supplied by local producer Waterfall Farms in Curraheen.

‘WONDERS OF THE WILD ATLANTIC WAY’ TARGETS UK Phase two of Tourism Ireland’s ‘Wonders of the Wild Atlantic’ campaign is rolling out in the UK to encourage ‘Culturally Curious’ travellers to take a short break along the Wild Atlantic Way during the off-season months.

The campaign is highlighting ease of access from London, Manchester, Birmingham, Glasgow and Edinburgh, which all have direct flights to the West of Ireland.

The UK is a vital market for tourism to the island of Ireland. It delivers 47% of all overseas visitors and around 30% of all overseas tourism revenue. Its contribution to the regional tourism economy is also significant, with 41% of British visitors arriving between October and March.

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IMPROVED HOTEL BED SUPPLY BUT DUBLIN DEFICIT REMAINING BY 2020

A new report by Fáilte Ireland has found that after almost a decade of inactivity, the cost of providing new accommodation is more aligned with its earnings potential. The report added that a strong pipeline of new hotel accommodation stock is expected to improve tourism capacity pressures in Dublin by 2020. However, this activity is still being outpaced by growing demand and an expected shortfall of at least 1,100 rooms is still predicted for the city by then.

The analysis was carried out by Fitzpatrick Associates Economic Consultants who estimate that, from 2018-2020, a total of 5,436 hotel rooms will come on stream, including over 3,000 already under construction. According to Fáilte Ireland’s own estimates, this represents private sector investment in Dublin of €815 million.

HOTEL BOOM IN BELFAST In 2018 to date, 1,170 new rooms have been delivered in Belfast and a number of hotelier brands have opened their first location in the city. The total number of hotel rooms in Belfast city centre will have increased by 47% year-onyear by the end of 2018 following an unprecedented rise in hotel development, according to a report published by Lambert Smith Hampton.

Key developments completed this year include the Grand Central Hotel (4 star,

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304 rooms), Maldron Hotel (3 star, 237 rooms), AC Hotel Marriott (4 star, 188 rooms) and Hampton by Hilton (3 star, 179 rooms). Across four hotels, an additional 183 rooms are under construction and due for delivery before Easter 2019.

This includes the George Best Hotel (63 rooms) and Bank Square Boutique Hotel (17 rooms). Compared with key cities in Ireland and the UK, Belfast has the third highest average room rate and RevPAR after Dublin and Edinburgh.

TOP CHEFS TO DELIVER TRAINING EVENTS FOR CHEF NETWORK SKILLNET Taking place until November, Chef Network Skillnet’s autumn calendar of training events will include masterclasses led by chefs Danni Barry (Clenaghans, Craigavon, pictured), Mickael Viljanen (The Greenhouse, Dublin), Wade Murphy (1826 Adare) and pastry chef Erik Van Der Veken (Arcane Chocolate).

The training is subsidised through the support of Skillnet Ireland, allowing Chef Network to provide it to member chefs and employers at significantly reduced rates. Further culinary skills-focussed training from Chef Network Skillnet this autumn will include a Meat & Butchery Skills Masterclass led by chef Wade Murphy and Dawn Meats butcher John Dunne and hands-on workshops on Sourdough Baking and Modern Pastry Techniques.

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EXPANSION PLANS AT ROE PARK The four-star Roe Park Resort in Limavady is making an investment of £500,000 to expand and redesign its main function room, a move which will increase capacity by 25% to accommodate over 300 guests. Once refurbishment works are complete, the new-look suite will include its own bar and private entrance, making it totally self-contained while extensive landscaping of the grounds will create sheltered spaces for outdoor drink receptions. Plans also include the renovation of its restaurant, Greens, as well as a phased refurbishment of its 118 bedrooms.

RAI CALLS FOR RETENTION OF VAT RATE The Restaurants Association of Ireland (RAI) has launched its Pre-Budget Submission 2019, a plan which they believe will sustain jobs, maintain competitiveness and deliver certainty for the restaurant and tourism sector.

“Brexit is the hospitality industry’s most immediate threat in 2018 and that danger will follow into 2019. We must retain measures such as the 9% VAT rate to allow businesses remain competitive while we continue to measure the potential damage that Brexit could introduce to the industry,” said Adrian Cummins, Chief Executive of the RAI. Regarding the 9% VAT rate, he added that it is critical that the reduced VAT rate is kept in place until 2022, in order for the Irish economy to remain competitive.

“Since the VAT cut, employment in the restaurant and tourism sector increased by approximately 54,400 direct jobs with an additional 25,024 indirect jobs, which gives a total employment increase of 79,424. This growth will continue if VAT at 9% remains in effect.” The RAI is also calling for the excise duty to be reduced by 15%.

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CLAYTON HOTEL BALLSBRIDGE UNVEILS NEW LOOK

800M CHINESE TO SEE IMAGES AND VIDEOS OF IRELAND A Chinese TV star’s recent visit to Ireland was part of a new Tourism Ireland campaign in China, in partnership with vivo (one of the biggest mobile phone brands in China) and National Geographic (China edition) magazine.

Timed to coincide with the launch of a new vivo mobile phone, TV star Ren Zhong and his crew captured footage along the Wild Atlantic Way, using the new phone to create a video all about Ireland. The resulting film, called ‘Be Wild’, is set to go live in early November and will reach at least 30 million Chinese on social media and on one of China’s most influential video platforms, Youku (similar to YouTube). Mr Zhong’s itinerary was designed by Fáilte Ireland and includes Galway, the Cliffs of Moher, Adare Manor, Dingle, the Rock of Cashel and Dublin.

A €9 million refurbishment at Clayton Hotel Ballsbridge has seen the addition of 31 new guest bedrooms and enhanced lower ground floor lounge, bar and outdoor patio terrace accessible from the gardens.

All 335 guest bedrooms and suites have also been redesigned. The revamped lounge area includes Red Bean Roastery, while a smart new entrance and lobby area with its signature arc of glazed roof will welcome guests as they arrive at the hotel.

ARAMARK LAUNCHES CAMPAIGN TO REDUCE SINGLE-USE PLASTIC In an effort to reduce plastic waste Aramark has committed to reduce the use of single-use disposable plastics across its global operations by 2022. The company has already removed over 410,000 straws from UK sites and is in the process of removing 418,000 straws from client locations in Ireland by

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December 2018. Similarly, it has replaced approximately 5 million plastic lined coffee cups and soup containers with a fully compostable product. Beyond this, it plans to reduce the use of any single-use plastics such as bags, forks, and knives and expand offerings with reusable containers and bags.

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SODEXO PARTNERSHIP WITH DIT RECOGNISED AT SALON

NEW €5M DISTILLERY FOR LONGFORD Lanesborough-based Lough Ree Distillery has launched Ireland’s newest gin, Sling Shot, onto the Irish market. The gin is the first in a line of planned Lough Ree Distillery spirits that will include whiskey, vodka, liqueurs, poitín and fruit spirits. The investment in the new distillery will be in excess of €5 million.

Sling Shot gin is being distilled in a custom-built distillery while construction of the Lough Ree Distillery and visitor centre commences in the coming weeks, ahead of its official opening in mid-2019. When in full production, Lough Ree Distillery will have production capacity for 50,000 cases of premium whiskey and 15,000 cases of gin and other white spirits per annum.

The 2018 Sodexo Live Ireland Salon and Innovation Day was held once again at the Cliff at Lyons in Kildare.

Flexatarianism, experiential dining, fermentation and the relationship between gut bacteria and mental health were some of the topics on the menu. Six full-time front-line employees who successfully completed the two-year Graduate Hospitality Programme at Dublin Institute of Technology, in partnership with Sodexo Ireland, were also recognised. The event also included the announcement of the 2018 Sodexo Ireland Chef of the Year competition results; Nicholas Reid, executive head chef at Almac, Craigavon, retained his Chef of the Year Ireland title with a Silver and Best in Class for his chargrilled Winter vegetable salad with black truffle custard and bulgar wheat, followed by Himalayan salt aged rack of lamb with smoked kohlrabi and a dessert of blood orange chocolate tart, blood orange sorbet and brûléed blood oranges.

NEWPARK HOTEL MARKS MICHAEL WILKINS’ RETIREMENT It was the end of an era at Newpark Hotel recently, as Michael Wilkins clocked out for the final time after 36 years as Night Porter. To thank him for his service, the hotel hosted a special breakfast party to mark Michael’s last shift. An evening meal with Michael, his family and colleagues will also be held in Newpark Hotel in his honour.

Originally from Northern Ireland and now living in Kilkenny, Michael has been an integral part of the night team in Newpark Hotel since 1982. Over his tenure, he offered a welcoming face to many a weary guest and was responsible for greeting guests, making meals and fixing drinks for them and ensuring they were secure during the night.

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Partner PROFILE

CELEBRATING THE BEST OF IRELAND

A FRESH BATCH OF INITIATIVES AND SUPPORTS FROM FAILTE IRELAND IS SET TO BOOST TOURISM ACROSS THE COUNTRY

LIFT OFF AT SHANNON AIRPORT

I

n another first for Fáilte Ireland’s Accredited Service Excellence Programme, Shannon Airport become the first airport in Ireland to be awarded the Programme’s Business Award.

The Business Award is presented when 75% of staff and management in visitor facing businesses complete Fáilte Ireland customer care training.

Commenting on the award, Martina Bromley, Head of Enterprise & Hospitality at Fáilte Ireland said: “The Programme is an important aspect of Fáilte Ireland’s business development and training supports and we were delighted to present Shannon Airport and businesses within the airport with the Accredited Service Excellence Programme’s Business Award. The programme is aimed at helping tourism businesses strengthen competitiveness and to help differentiate Ireland from its international competitors as a location where the customer is at the centre of everything a business will do. Shannon Airport and the related businesses can now rightly claim recognition for ‘best in class’ customer service.”

Further information on the Accredited Services Excellence Award is available at www.failteireland.ie

MAJOR FUNDING FOR MAYO NATIONAL PARK ANNOUNCED Fáilte Ireland has announced funding approval of €2.1 million for a 56km cycle track through part of the Wild Nephin Ballycroy National Park in Co. Mayo. When completed, the project will see the upgrading of parts of the existing Western Way to a grade 3 cycle/walk track extending some 56km off road from the Great Western Greenway through the National Park to Ballycastle in North Mayo.

The project is part of Fáilte Ireland’s strategic partnership with

the Department of Culture, Heritage and the Gaeltacht’s National Parks and Wildlife Service (NPWS) to further develop quality visitor experiences at Ireland’s National Parks and also to conserve and protect their natural environments for the enjoyment of future generations.

Commenting on the funding, Paul Kelly, Fáilte Ireland Chief Executive said: “Our consumer research shows that visits to National Parks are seen as an important element of a holiday to Ireland. Tourism is a very competitive marketplace and we have to remain constantly aware of the trends and requirements of an ever more discerning consumer. We are keenly aware that a key motivator for our visitors in choosing to come to Ireland is our landscape. This cycle track makes the most of the park’s natural environment with almost all of the trail uninhabited, free of traffic noise and light pollution. With an authentic ‘wilderness’ feel and a sense of real solitude, it’s the perfect destination for the growing numbers of visitors who are seeking to get away from it all through long distance walking and cycling.”

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CUSTOMER SERVICE EXCELLENCE IN WESTPORT

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estport, one of Ireland’s most popular visitor destinations, recently became the first Irish town awarded Fáilte Ireland’s Destination Award for Excellence in Customer Service.

To achieve the award, tourism businesses in Westport undertook Fáilte Ireland’s Accredited Service Excellence Programme with over 300 local tourism frontline staff across 18 businesses completing a dedicated course of customer care training.

Fáilte Ireland’s Services Excellence Programme is aimed at helping tourism businesses reach the highest standards in customer care, which can result in major benefits such as business growth, additional repeat business, increased visitor spend and positive recommendations.

MAJOR IRISH TOURISM BUSINESSES NOW CHINA READY The latest batch of Irish tourism businesses to complete Fáilte Ireland’s ‘Get China Ready’ programme were recently presented with their certificates. Among those receiving certification were the Guinness Storehouse, Dublin’s Marker Hotel, Cork’s Castlemartyr Resort, the InterContinental Hotel in Ballsbridge and Limerick’s Strand Hotel. Also receiving accreditation were the first restaurants in Ireland to undertake the programme, Dublin’s Fire Restaurant & Lounge and Sole Seafood & Grill. The China Ready Programme is part of Fáilte Ireland’s work to assist tourism businesses with market diversification and reduce the risks currently posed by Brexit. The Programme is an initiative of Fáilte Ireland in cooperation with Tourism Ireland and Tourism Northern Ireland.

HOW TO EFFECTIVELY TARGET OUR CORE MARKETS In collaboration with Tourism Ireland, Fáilte Ireland’s Research Unit has published new marketing insights on how to effectively target the four most important markets for tourism – Britain, the USA, France and Germany. The guides provide insights into a range of topics from what motivates travel for each of the markets to nuance around language that can help position experiences for maximum impact.

Speaking about the new insights and how they can help the industry in their marketing efforts, Fáilte Ireland’s Head of Research, Caeman Wall, said: “Over two thirds of Ireland’s overseas tourists comes from four core markets – Britain, America, Germany and France. As well as fully understanding the profile of our overseas tourists – who they are, how they travel and where they stay – it’s also important that the cultural nuances are understood to effectively market and target these important markets. These latest Fáilte Ireland insights provide the tools that will allow our tourism industry to effectively modify their marketing messages to target

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and win more incremental business from these core markets and really get to grip with what makes our overseas visitors tick.”

The full suite of guides can be accessed at www.failteireland.ie/Research

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BUSINESS MATTERS

Getting to the A new farm-to-plate culinary degree programme at IT Tallaght & Airfield Estate is bringing chefs back to the ‘root’ of cooking on the farm

T

of ıt

apping into the demand for locally sourced and grown produce, the Institute of Technology Tallaght in partnership with Airfield Estate has developed an Honours Degree in Botanical Cuisine which will enable chefs to grow their own produce and creatively innovate food in line with current food and dietary trends. The one-year part-time programme is the first of its kind in Europe and is aimed at chefs with extensive experience in the industry or those that have previous culinary qualifications. The Degree is centred around the idea of ‘restaurant farming’- allowing chefs to grow their own produce, learn more about wild food, foraging and new methods of preservation while minimising food waste and adapting menus in line with current dietary trends.

Underpinned by the theory and practice of fruit and vegetable food production, the programme gives the chef an experiential ‘hands-on’ learning environment in Airfield Estate to grow their own produce which in turn will be used for plant-based restaurant-menu food production.

The design of the programme was influenced by the 2015 Food on the Edge chef symposium, where chefs Matt Orlando (Amass Restaurant Copenhagen), Sasu Laukkonen (Ora Restaurant, Helsinki) and JP McMahon (Aniar, Galway) talked about the need for chef education in farming their own produce. They also talked about an increasingly popular approach to menu design where the garden is the

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inspiration, the food is created in the moment and is ever changing. It is influenced not only by terroir and the weather, but by carefully examining every ingredient and figuring out which techniques will pay the highest respect to the ingredient as a whole.

Due to the uniqueness and need for the Degree both nationally and internationally, all three chefs have become patrons of the programme. They have also been tasked with ensuring the programme continues to focus on best practice, innovation and creativity in line with industry trends and practice.

Commenting on the programme, Annette Sweeney, Culinary Arts Programme Coordinator at ITT said: “Creative food production has rarely focused on plant-based cuisine but rather classical and global cuisine. There is a need for a greater understanding by chefs of the natural ingredient, how it is grown, when it is grown, what influences the finished plant, natural flavours from ‘home-produced’ plants and creatively using plants on menu and plating for a customer experience. In all our culinary programmes in IT Tallaght, we believe in using an applied approach to learning. What makes this programme unique is its applied nature, the focus being on linking fruit and vegetable gardening with plantbased menu production, applied culinary nutrition and culinary events project management.”

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BUSINESS MATTERS

The Details

Go to www.it-tallaght.ie for more information

This programme is designed as a one-year (add-on) Honours Degree programme (Level 8) for chefs working in the industry for some time or those that have previously completed a Level 7/equivalent in Culinary Arts.

New applicants have the potential to progress to the BA (Honours) in Botanical Cuisine as part of their career path.

ENTRY REQUIREMENTS Applicants are required to have a Level 7 (ordinary) degree in culinary arts. Applications will be considered from applicants who have gained sufficient industry experience to have achieved the equivalent learning as graduates from an appropriate Level 6 programme. Applicants who wish to apply under the Institute’s policy on recognition of prior learning must provide details of their learning. The

Institute will then invite applicants for an interview during which they will be examined as to their suitability for the programme. All applicants must have competence in spoken and written English that comply with ITT requirements COURSE TIMETABLE The course runs 1.5 days a week over two semesters.

WHO CAN APPLY? The course is open to all eligible students as per entry requirements.

COURSE SUMMARY This is a Farm-to-Plate Culinary Degree Programme for contemporary chefs. This programme creates an experiential ‘hands-on’ learning environment that will provide participants with the knowledge,

skills and competencies necessary to grow their own food produce and creatively and confidently innovate food production and service in line with current food and dietary trends.

SEMESTER 1 Farm to Kitchen Internship Edible Gardening ( Part 1) Schedule 1 day in Airfield Estate Half-day in Airfield Estate SEMESTER 2 Botanical Cuisine Applied Culinary Nutrition Culinary Events Project Mgt Edible Gardening ( Part 2) Schedule 1 day in IT Tallaght Half day in Airfield Estate Half-day in Airfield Estate

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COVER STORY

Crowded OUT Cities all over the world are starting to take a stance on overtourism. But is it affecting Ireland and if so, what should we be doing about it?

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COVER STORY

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ntil relatively recently, the word ‘tourism’ has evoked only the most pleasant associations.

Sightseeing, afternoons spent at the beach, city breaks, sunscreen and ice-cream and sangria. The tide began to turn in 2012 when the term ‘overtourism’ was coined, a negative connotation to describe what happens when the number of tourists travelling to a specific location outnumber the local residents, much to the latter’s detriment.

In 2017, local residents in cities like Barcelona and Venice started to make their voices heard for the first time, protesting against the overtourism that was affecting their quality of life. They took to the streets, forcing the travel industry and the media to finally address their concerns.

The backlash against overtourism continues in cities around the world, with the first signs of it usually on social media. For local areas, its effects can be devastating. With overseas tourism to Ireland at an all-time high, some commentators are warning against the dangers of too many tourists to too few destinations in Ireland.

Elizabeth Becker is a journalist and the author of “Overbooked: The Exploding Business of Travel and Tourism”. Her book examined the trillion dollar global tourism industry, exposing the costs and hazards behind everyone’s favourite past-time. There are, she says, a few signs that overtourism is becoming an issue. “Residents will often complain before a country’s leaders will acknowledge that there’s a problem. Overtourism occurs in areas where you have rates going up very quickly and where short-term lettings are becoming prevalent in residential areas. Short-let firms like Airbnb push up regular rentals and this upsets residential districts. When lodgings available to overnight tourists soar, that’s a major red flag.”

Airbnb has come under fire for contributing to Ireland’s housing crisis. ‘Hosts’ can undercut nearby hotels and hostels and as home shares become more commercialised, demand for apartments means that rents are pushed up and local people are pushed out. A few months ago, Cork city’s Lord Mayor called for a ban on Airbnb property rentals until adequate housing was available for everyone in the city. He said the rise in short-term Airbnb rentals for holidaymakers had resulted in fewer homes being made available for families caught up in the housing crisis. Responding to this growing criticism, Airbnb recently called on the Government to introduce regulations for the short-term letting market to help deal with the rental crisis in Dublin.

There’s no doubt that Airbnb is playing a part in the problem, but it’s not the sole contributor. Cheap flights have given us access to every part of the world while giant cruise ships pour thousands of people into already tourist-clogged cities every day. Historical attractions, cafes and shops in these cities are rammed with tourists.

So where does that leave the locals? “The population in Venice has gone from about 174000 to less than 55,000. All those residents have been pushed out by tourism. In a relatively short space of time, there has been a 450% increase in tourist lodgings in Venice.” In Ireland,

hugely popular tourist destinations like the Cliffs of Moher need to be looked at, says Elizabeth. “It’s not that the whole country is clogged up, it’s big hotspots like the Cliffs of Moher. Someone needs to figure out how to control those crowds. Of course, that’s a difficult ask as the industry is so segmented.

You have the hotel industry, airplanes, ships, restaurants and caterers so how do you figure that into a plan? That’s where the political leaders need to come to the fore and take action.”

Tourism bottlenecks and capacity constraints are issues that Failte Ireland has been addressing on an ongoing basis. At a conference in 2017 Fáilte Ireland’s CEO, Paul Kelly, stated that tourism needed to develop in a way that was both economically and environmentally sustainable. He added that we need to invest in capacity “where those constraints exist but we also need to support the growth of tourism beyond the traditional hotspots and summer season – ensuring a greater spread of activity regionally and seasonally.” Alongside an investment in capacity, policies around sustainable tourism will alleviate the negative effects of overtourism, says Elizabeth. “By doing that, you’re ensuring that tourism wealth stays in the community. A lot of complaints around tourism aren’t just about the crowds. They’re about who benefits from the crowds and if you’re not really looking at the local farm, the local scavengers etc, you’re not ensuring that the local area is benefiting.”

Local sustainable tourism allows areas to retain their culture. “That means there will be a real difference between going to Ireland and going to England, or going to Ireland as opposed to going to Norway.

What works in Ireland’s favour is that you’re strongly Irish and that’s very much to your benefit. You know who you are and you want to protect that. I think it’s important that people take a stance and say, we don’t want a lot of buses driving down the highway, going to a fast food joint, getting back on the bus and going to a jam-packed tourist destination and then turning around and going back to Dublin.

You want tourists going to a local town and staying in local hotels.”

Elizabeth says that tourism has to be included in any kind of city planning and should inform all public transportation systems. “It should also dictate how many hotel rooms you have, it should inform licensing for restaurants, it should inform how many coaches are allowed or cruise ships etc.”

Tourists are increasingly being encouraged to be more sustainable when it comes to travelling but Elizabeth disagrees. “I think it would be far more practical to reduce the possibility of irresponsible tourism.

If you don’t let those big buses stop in the middle of your city, you’re not going to have huge numbers of tourists in your area. The question you should ask is, who is benefiting from all this tourism? Where are these crowds coming from and how are they affecting our lives?

You have a government that’s inviting all of these people to your country but it’s not taking responsibility for what all these tourists are doing to it.” Some cities feel colonized by tourism, says Elizabeth.

“We can all get on an airplane and fly to wherever we want to go but nobody has thought through what that really means. Maybe we need to relax and figure out what we actually want tourism to accomplish.”

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‘WE’RE LOOKING DOWN THE BARREL OF A GUN’ Cillian Murphy and his wife Mary own Murphy Blacks Restaurant in Kilkee, Co Clare. In 2009 Cillian, a former fishing skipper, co-founded Loop Head Tourism to ensure that tourism development of the Loop Head Peninsula would take place in a responsible manner, with the full backing of the local community Cillian believes that there are capacity issues in some very specific locations in Ireland. “We used to have to compete for the tourism market; now our biggest challenge is managing the numbers and the types of visitors we’re attracting to our top destinations. That’s the issue for the future.”

Cillian believes that the key to avoiding overtourism is realising that we don’t have to be something for everybody.

“We can actually be something specific for a pretty specific group of people who aren’t interested in a whistle stop tour of Ireland. We’re starting to see pushback from locals, particularly on social media. Places like the Cliffs of Moher, Dingle and parts of Donegal are starting to be affected by overtourism. We’re not talking about millions of people but if we don’t plan how we’re going to spread this out now, we’ll just kick that issue to somewhere else.

Anyone who has anything to do with tourism in Ireland knows we’re looking down the barrel of a gun here.”

Conversations around regionality and seasonality as solutions to capacity issues in specific locations are missing the point, says Cillian. “I’ve been told that the tourism industry is the only industry that provides real regional balance. I would say, prove it to me. How is it benefitting the local community apart from diesel fumes and traffic jams? I believe it is inherently irresponsible to use a small local destination to market the national product in the international marketplace. I think we have to de-market the iconic attractions. We have to change the model of tourism development and ask the local community who do they want coming to their home.”

According to Cillian, the single best way to ensure that areas like the Burren and North Kerry benefit from tourism is through accommodation. “Clare is a great example.

We have one of the lowest hotel accommodation bases in the West of Ireland but everyone would tell you that Clare is one of the top performing tourism destinations in the country. I’m a big believer in throwing out the most radical idea and getting the conversation going so why not make access to the Cliffs of Moher through Clare hotels? All of a sudden, demand for accommodation in Clare goes through the roof. That may be an unworkable solution but it gets the conversation going and gets people thinking.”

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Partner PROFILE

TOURISM IRELAND BOARD MEETS IN ADARE

PLACING IRELAND FRONT AND CENTRE TOURISM IRELAND’S INTERNATIONAL PROMOTIONS ARE HIGHLIGHTING JUST HOW SPECIAL A DESTINATION IRELAND IS

Adare was the venue for the recentlyheld September board meeting of Tourism Ireland. The board members took the opportunity to meet with local tourism operators to discuss overseas tourism so far this year and the extensive promotional programme which Tourism Ireland is undertaking to highlight Limerick and the island of Ireland around the world this year.

Speaking after the board meeting, Niall Gibbons, CEO of Tourism Ireland, said: “We were delighted to be in Adare for this month’s board meeting and to have the chance to meet with representatives of the local tourism industry and to hear directly how their business is doing. It also gave us the opportunity to discuss the extensive promotional programme which Tourism Ireland is undertaking this year across the globe, to continue to grow overseas visitor numbers to the island of Ireland.”

Pictured at the launch are Niall Gibbons, CEO of Tourism Ireland; Estelle Alley, Bord Bia; celebrity chef Clodagh McKenna; and Bruce Langlands, Selfridges.

DESTINATION DELICIOUS! SHOWCASING IRELAND’S FABULOUS FOOD IN SELFRIDGES FOODHALL Professor Jim Deegan, University of Limerick; Brian Harrington, Radisson Blu Hotel & Spa, Limerick; Tony Brazil, Limerick Travel; Dermot Kelly, Great National South Court Hotel; and Shane Clarke, Tourism Ireland.

A special ‘Taste the Emerald Isle’ pop-up is showcasing the best of Irish food and drink in the Selfridges Foodhall on London’s Oxford Street this autumn.

Tourism Ireland worked with Bord Bia and Selfridges for the launch event – with celebrity chef Clodagh McKenna in attendance, preparing delicious Irish treats for the invited food, travel and lifestyle journalists and bloggers.

Featuring more than 40 well-known Irish food brands as well as various artisan producers, the pop-up includes the likes of Avoca, McCambridge Bread, Flahavan’s, Carlingford oysters, Lismore Food Company biscuits, Connemara Peated Irish Whiskey and Glendalough Gin.

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TOURISM IRELAND’S AUTUMN CAMPAIGN KICKS OFF To boost late-season travel to Ireland from around the world, Tourism Minister Brendan Griffin has launched Tourism Ireland’s multi-media autumn campaign. The September to December period usually yields as much as 30% of our annual overseas tourism business. Tourism Ireland’s autumn campaign will highlight the many festivals and events taking place around the island of Ireland over the coming months – from the Dublin Theatre Festival to the Bram Stoker Festival and Culture Night, Galway International Oyster Festival, Savour Kilkenny, Cork Jazz Festival, Wexford Festival Opera and New Year Festival (NYF) Dublin. It will incorporate a major focus on off-peak city breaks, as well as on attracting visitors to more rural areas. The campaign is being rolled out in Britain, North America, Mainland Europe, Australia and emerging tourism markets.

Tourism Minister Brendan Griffin (centre) with Niall Gibbons, CEO of Tourism Ireland; and Joan O’Shaughnessy, Chairman of Tourism Ireland, at the launch of Tourism Ireland’s autumn campaign.

HITTING THE ROAD ‘DOWN UNDER’

Pictured are Emeir O’Connell, Wicklow’s Historic Gaol; Fiona Herald, Guinness Storehouse; Alison Deegan, Original Irish Hotels; Niall Gibbons, CEO of Tourism Ireland; David McCoy, House of Waterford Crystal; Simon Mamouney, Deputy Head of Mission in the Australian Embassy in Ireland; Jim Deegan, Railtours Ireland First Class; Sarah Harrison, Tourism Ireland; and Fiona Delahunty, Griffin Group.

Tourism Ireland, together with 11 Irish tourism companies, is preparing to undertake a week-long sales mission to Australia and New Zealand at the end of October. The purpose of the trip is to grow tourism from both markets. The sales mission will target hundreds of influential travel agents, tour operators, airlines and travel journalists, through a series of workshops and networking events in the key cities of Brisbane, Melbourne, Sydney and Auckland. The objective is to engage with travel professionals in the four cities who are currently selling Ireland, or who have strong potential to sell the destination and to encourage them to extend their Ireland offering or to include Ireland for the first time in their future brochures and programmes.

GLOBAL IRISH FESTIVAL SERIES

LAUNCHED IN NYC

The new Global Irish Festival Series was launched recently in the United States, at an event organised by Tourism Ireland in New York in partnership with the Consulate General of Ireland. Around 34 million Americans claim Irish heritage, so this new initiative is designed to encourage people with Irish roots and those who simply enjoy Irish culture, to come home and celebrate what it means to be Irish. The Global Irish Festival Series is a joint initiative between the Department of Foreign Affairs and Trade and Fáilte Ireland. It will be piloted in Limerick and Donegal this October; events will include The Richard Harris International Film Festival and I.NY, which explores the breadth and depth of the connection between Ireland and New York.

HOTEL

Irish Consul General Ciaran Madden; Councillor James Collins, Mayor of the City and County of Limerick; Jamie Harris, The Richard Harris International Film Festival; and Alison Metcalfe, Tourism Ireland, at the launch of the new Global Irish Festival Series in New York.

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FINANCE

VAT. Cost or opportunity for the hotel industry?

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While the continuation of the 9% VAT rate is welcome, prudent hoteliers should regularly review their interaction with VAT to identify potential opportunities, writes Jarlath O’Keefe, Head of Indirect Taxes at Grant Thornton

corporate customer based in the EU (not in Ireland) has booked a large number of rooms in your hotel. Your accounts department issues an invoice to the customer with 9% VAT on the room rate.

The customer emails you to enquire if VAT should be charged as they are based in the EU and are registered for VAT. So, should Irish VAT be charged to an EU business customer? Generally, services provided to VAT registered businesses in other EU member states (business to business supplies) are outside the scope of Irish VAT (effectively subject to 0% Irish VAT). This is on the basis that the place of supply of the service is deemed to be where the recipient is VAT registered.

However, services in relation to immovable property, such as hotel accommodation, are deemed to be supplied where the property is located. Therefore, provided your hotel is located in Ireland, the supplier will be subject to Irish VAT at 9%, irrespective of the customer being VAT registered in another EU member state.

VAT ON DEPOSITS Some hoteliers are unaware of when VAT should be accounted for on deposits, i.e. when the deposit is received or when the service is provided.

Where a deposit or payment on account or other payment is received by a hotel before the hotel has made or completed a supply of goods or services, a supply is deemed to have taken place at the time of the receipt of the payment to the value of such payment. VAT is chargeable on that deposit or payment. Where a deposit is retained by a hotel in the event of cancellation of the whole transaction by the customer, the hotel may reduce his or her liability for the period in which the deposit is forfeited by an amount equal to the VAT amount accounted for on the deposit.

There are a number of conditions that need to be satisfied in order for this to apply: • The supply does not take place because the customer has cancelled it • The cancellation is recorded as such in the books and records of the supplier • The deposit is not refunded to the customer • No other consideration, benefit or supply is provided to the customer by any person in lieu of that amount.

Where a hotel retains a deposit in the event of cancellation of the whole transaction by the customer, the hotel may reduce its liability by an amount equal to the amount accounted for on the deposit. In these circumstances the hotel is required to issue to the customer a document which is to be treated as a credit note.

Where the customer is a VAT registered person and was entitled to

a credit for the VAT charged on the deposit, then he or she is required to adjust his or her VAT liability by the amount on the document.

VAT ON VOUCHERS Again, some hoteliers are uncertain about when VAT is payable on vouchers – is it at the time of the sale of the voucher or when the service is actually provided to the customer? The basic rule in relation to vouchers is that a supply is not considered to have taken place for VAT purposes at the time the voucher is purchased but rather VAT arises at the time the voucher is redeemed.

Therefore, any VAT liability does not arise until the service (i.e. food/meal) is provided by the hotel.

VAT ON FOOD, DRINK AND ANCILLARY SERVICES Hoteliers charging the wrong VAT rate can accumulate significant VAT liabilities over a short period of time. There are currently five VAT rates in Ireland – 23%, 13.5%, 9%, 0% and exempt. In Revenue audits, one of the standard checks is to review VAT rates of less than 23% to ascertain whether these should have been charged at a higher rate. All food provided as part of a hotel meal is liable to VAT at 9%.

Alcohol, bottled waters, soft drinks and vegetable juices are liable to VAT at 23%, while fruit juices are liable to VAT at 9%.

Where a hotel organises a dinner dance (to include a meal), any receipts are liable to VAT at 23%.

However, if there are separate charges for entry and the meal and the payment for the meal is not a pre-condition for entry into the dance, the meal is liable to VAT at 9% and the admission charge is liable to VAT at 23%. Receipts from customers in relation to telephone calls and movie rentals are subject to VAT at 23% whilst beauty treatments are generally subject to VAT at 13.5%.

Receipts from the sale of newspapers, gym memberships and golf green fees are all subject to VAT at 9%.

VAT ON SERVICE CHARGES The Revenue Commissioners previously provided a concession to the hotel industry whereby if service charges were included on a bill and all of the service charge was distributed to staff, such service charges were exempt from VAT. A number of years ago, Revenue withdrew this concession and therefore any service charges included on a customer’s bill are liable to VAT at 9%.

Tips made by customers and not included on a bill are outside the scope of VAT. As outlined above, if a hotel charges the incorrect VAT rate on the supply of its services a substantial liability may arise during a Revenue Audit. In addition, Revenue will seek interest and penalties on such underpayments. Therefore, VAT rates used by hoteliers should be reviewed regularly.

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INTERVIEW

Meet The Shelbourne’s new General Manager, JP Kavanagh

Front Door Ireland’s

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veryone has a story about The Shelbourne. Maybe your friends got married there or your brother celebrated his Leaving Cert results with a bottle of champagne in the Horseshoe Bar. Maybe your sister and mother enjoyed afternoon tea in the Lord Mayor’s Lounge last weekend or you remember being brought there as a child at Christmas after visiting Santa in Switzer’s.

The Shelbourne holds a special place in the hearts of Irish people and that’s something that the hotel’s new General Manager, JP Kavanagh, is only too aware of.

When I meet him on a wet and windy September afternoon, he’s only six months into the job but he doesn’t seem fazed by the enormity of the role. “It really is a dream job. I see no challenges here, only opportunities and that’s really exciting and energising.

That’s not to say you don’t come across challenges. You have to constantly question how we’re doing things. One of the questions I like to ask is, what are we not doing that we used to do that nobody said was OK to stop? Human nature is to take shortcuts and tolerance is our enemy. When you’re operating on luxury, you have to be uncompromising, be exacting in your demands and not

accept less than the best.”

JP grew up in the industry.

His father was a hotelier and it was inevitable that he would go for the interview to get into Cathal Brugha Street. From the age of 9 he was sent to France to stay with a family and learn the language and culture.

“That’s why I was so keen to go back and work there. I worked in Le Royal Monceau Paris and learned a lot.” Straight out of college, JP went to London. “I was like a kid in a sweet shop in London, the hotels there are incredible. At that time there was nothing in Dublin that could compare. In the end I had a number of offers and ended up taking the Connaught in Mayfair.”

At only 19 years of age, the hotel’s requirement for formality meant JP became Mr Kavanagh. He also became the first Irishman to work on the front desk. “It was unlike any other hotel. The level of intrigue around it was unreal. It had only two GM’s in 50 years. I learned a lot about myself and it gave me the confidence that’s required in a luxury hotel.” A reliance on memory along with a pen and pad, rather than computers, meant attention to detail was

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everything. “I’ve carried that through every role since. It really was an incredible learning curve.”

A series of diverse roles followed. In 1996 JP and his wife returned to an edgier, cooler Dublin than the one they had left.

He was involved in the opening of the Clarence and held the role of GM at the Central Hotel on Exchequer Street. When he was asked to join the Westin in 2000, he jumped at the chance.

“I was Rooms Division Manager there and it was a fantastic experience to open a hotel. We opened on the 1st of September and just over a week later, we were straight into crisis mode.”

When 9/11 happened, hotel brands were just coming back to Dublin. The Westin and the Intercontinental had just opened and were making waves in the city. “It had an instant effect. The phones stopped ringing, cancellations started coming in. it all happened so quickly, we weren’t even fully operational. We got there eventually but it was a major challenge.”

Eager for new experiences, JP and the family’s next move was to Turnberry in Scotland. A happy three years were spent there as GM before a holiday to Thailand presented a new opportunity.

“We took our two boys and daughter on holiday to Thailand and began considering Dubai as a place to live and work. I was asked to interview and we decided to go for it. It was an adventure for all of us. Although the culture change was jarring, Dubai is Arablite, so it wasn’t something we couldn’t get our heads around.”

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When I visit the hotel, occupancy is at 100%. “We can have corporate groups one week and transient guests the next. What makes this place interesting is that the ground floor is so important.

It’s probably 35-40% of our revenue. Plus it’s Irish; 85% of our customers are local.”

JP’s previous roles in hotels across the globe have stood him in good stead for GM at The Shelbourne. Describing it as an ‘ambassadorial’ role above all else, he’s keen to put his mark on the hotel. “My father gave me great advice. He said, the greatest fertiliser on the farm is the farmer’s footsteps. I can’t manage this hotel from my office. You have to be present and very much an outfront GM to run this hotel.” Instilling confidence in staff is one of the most important elements of his role. “A staff member’s first day is the most important. I usually write to them the week before. I put myself in their shoes. I did my industrial placement at The Shelbourne when I was in college and I was delighted about coming to work here, but it can be an intimidating place. My aim is that they come in the back door with a spring in their step and a smile on their face. That will transmit to the customer. I’m not selling beds or pints here, I’m selling ‘The Shelbourne Experience’ and that’s delivered by people.”

JP’s aim as General Manager is to refocus what it means to be Shelbourne. “This is Ireland’s front door, this is where Irish people come to celebrate. If you go into the pastry kitchen right now, you won’t believe how many celebration cakes are getting ready to come out. We have a lot of tourists staying here but we also have a lot of Dubs. There’s nothing better than staying in your own town. Don’t waste time travelling, you could be here and checked in by the time you reach the airport! It’s all about understanding what the guest’s expectation is and making sure that we exceed it.”

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UP POWERING

The Energy Special

Some energy companies are going the extra mile when it comes to providing specialised services to the hospitality trade. Hotel & Catering Review reports.

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Partner PROFILE

NATURAL GAS

THE SMART CHOICE FOR THE HOTEL SECTOR NATURAL GAS IS A POPULAR CHOICE IN THE HOTEL AND CATERING SECTOR DUE TO ITS COST-EFFECTIVENESS.

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s an energyintensive sector, hotels and catering businesses stand to make significant savings by switching to natural gas.

The popularity of natural gas in the sector can be seen with the number of hospitality businesses connecting in towns where the network has recently expanded, including Wexford and Listowel. As Gas Networks Ireland continues to construct the natural gas network in Wexford, some of the first companies in the town to switch were hotels such as Clayton Whites, Whitford House Hotel and the Ferrycarrig Hotel. Work is now finishing on delivering natural gas to Listowel town, with a number of hotels and restaurants in the area expressing interest.

COST EFFECTIVENESS IS KEY Natural gas is a popular choice in the energyintensive hotel and catering sector primarily because of its cost-effectiveness. It offers exceptional savings of up to 30 per cent when compared with oil heating solutions. According to SEAI figures in April 2018, natural gas is also 33 per cent cheaper than bulk LPG and 65 per cent cheaper than electricity for business customers.

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FLEXIBILITY AND CONVENIENCE Another important benefit of natural gas for the

hotel and catering sector is its unique flexibility.

Natural gas is the preferred method of cooking for chefs

because it offers control and adaptability, allowing for faster cooking times and superior temperature

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Partner PROFILE

CHP INCREASES ENERGY EFFICIENCY Combined Heat and Power (CHP) is an energy solution for hotels with medium to large energy requirements.

CHP generates electricity on-site, capturing the heat that would otherwise be wasted to convert it to steam or hot water. This thermal energy can then be used for space heating, cooling, domestic hot water and industrial processes.

By using this method, a business can reduce its overall energy usage and increase its energy efficiency. It is especially beneficial for hotels in Ireland, where electricity prices for large industrial and commercial customers are among some of the highest in Europe. Larger hotels, and particularly those with leisure centres, spas and swimming pools, have achieved major savings by switching to on-site CHP technology. A CHP engine will typically pay for itself within two to three years, making it a secure investment. A small CHP engine in a smaller hotel will generally pay for itself in energy cost savings within four to five years. Along with this guaranteed return on investment, businesses can also reduce their carbon footprint by using CHP. REDUCED CARBON FOOTPRINT As the long-term gain for the environment is increasingly coming into focus when

choosing an energy source, it is important to know that natural gas is significantly cleaner than its competitors – producing 24 per cent less CO2 than oil and 57 per cent less CO2 than electricity.* Renewable gas, a clean and green sustainable energy source developed from organic sources, will be available on the gas network in late 2018. This new clean energy will work in the same boilers and appliances as natural gas, so customers will be able to enjoy the additional environmental benefit of using renewable gas without the need to purchase new equipment.

By 2030, we believe 20 per cent of Ireland’s natural gas needs will be met by renewable gas.

MAKING THE SWITCH Gas Networks Ireland owns, builds and maintains the natural gas network in Ireland and connects all customers to the gas network. The organisation operates one of the most modern and safe gas networks in the world, ensuring 688,000 homes and businesses, in 21 counties around Ireland, receive a safe, efficient and secure supply of natural gas, 24 hours a day, 365 days a year.

The team at Gas Networks Ireland is available at any time to identify the savings that your business could make by switching to natural gas. For details on how to switch to natural gas, visit www.gasnetworks. ie or call 1850 411 511. The entire process, from initial enquiry to completion of the gas connection, should take between 8 to 16 weeks depending on the size of installation.

Big Savers KILKENNY ORMONDE HOTEL: SAVES €47,000 PER ANNUM

The Kilkenny Ormonde Hotel has 118 guest bedrooms, a conference centre and leisure centre facilities including a swimming pool. The hotel initially invested in CHP technology 18 years ago to reduce operating costs and carbon emissions. Recently, the hotel installed a second CHP unit having experienced the savings that the technology offers. This has resulted in annual energy savings of circa €47,000, and a payback on the investment in less than three years. There is a reduction in CO2 emissions of approximately 312 tonnes per annum. According to General Manager, Colin Aherne, “Our strategy was to invest in a more appropriately-sized unit, with the knowledge and experience of the savings that could be earned. We are extremely happy with this new investment which has provided a number of benefits including on-site electricity generation, greater uptime, further efficiency gains, financial savings and fewer maintenance costs”.

ROCHESTOWN PARK HOTEL: SAVES €115,000 PER ANNUM WITH ‘TRIGENERATION’ SYSTEM

Rochestown Park Hotel is a popular hotel and conference venue in Cork.

In 2008, following an extensive refurbishment, management looked to find new ways of improving the efficiency of the business. The CHP system already in place had delivered significant savings. Management invested in a new larger system which, when used with an absorption chiller, could produce power and heat whilst also helping with the cooling needs of the business. This new ‘Trigeneration’ system further increased the energy-efficiency of the business, cutting energy bills by €115,000 per annum. The system paid for itself in two years and the hotel has reduced CO2 emissions by 278 tonnes each year. In addition, the energy security of the hotel has also been enhanced.

*SEAI 2018

control. A constant supply of natural gas is piped directly to customers’ premises, 24 hours a day, 365 days a year, with no need to place orders or organise deliveries.

For more information, website www.gasnetworks.ie or call us on 1850 411 511

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ENERGY OF

the future BIOLPG, CALOR’S NEW RENEWABLE FUEL, ALLOWS BUSINESSES TO REDUCE THEIR CARBON FOOTPRINT

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018 has been a milestone for Calor and for Ireland’s energy landscape, thanks to the launch of the first commercial, off-grid, renewable gas solution in Ireland. Exclusively available from Calor, BioLPG is a new 100% renewable energy option and is ideal for Irish businesses that want to reduce their carbon footprint and environmental impact.

Conventional Calor liquefied petroleum gas (LPG) is already used by thousands of hospitality businesses every day, providing off grid energy for a range of applications from cooking, space heating and water heating to powering tumble drying in on-site laundries. Calor LPG is a versatile, portable and manageable fuel that is easily stored and delivered in cylinder and bulk tank form. It is already one of the cleanest conventional fuels available, producing far lower carbon emissions than oil, coal, peat and even electricity.

However, businesses making the switch to BioLPG will reduce their carbon emissions even further, offering a reduction in GHG emissions of at least 50% and up to 90%.

BioLPG is delivered, stored and used in exactly the same way as conventional LPG. Unlike conventional LPG, which is a fossil fuel, BioLPG is made from 100% renewable materials. These include recycled waste

and residue materials and sustainably-sourced renewable vegetable oils.

For businesses already using LPG powered catering equipment or heating appliances, the switchover process is extremely simple.

There is no need to change existing LPG powered equipment. Typically, any equipment that is currently fuelled by oil or even natural gas can operate on BioLPG, with a straightforward conversion similar to that needed for a switch to conventional LPG.

Calor has a strong alliance with the hospitality industry and for more than 80 years has been delivering energy solutions to Irish hotels, restaurants and caterers nationwide. This is further demonstrated through its support of a range of industry endeavours including sponsorship of Catex, the largest national industry event and partnership with Chef Network in their Student Ambassador Programme.

Commenting on BioLPG, Berni Neill, Industrial & Commercial Marketing

Manager with Calor Gas said: “Supporting industry focused events and initiatives continues to be a key focus of Calor’s marketing activity.

Calor has had a long-standing partnership with the Irish foodservice and hospitality sector and is very proud that the majority of Ireland’s chefs choose to cook with Calor Gas. At the CATEX 2019 event, we hope to continue to educate customers on BioLPG – our new 100% renewable energy solution for businesses that are committed to reducing their carbon footprint.”

For more information, email BioLPG@calorgas.ie or visit calorgas.ie

BioLPG

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Partner PROFILE

Neven GOES ELECTRIC WITH Flogas ‘FLOGAS NOW SUPPLYING ELECTRICITY TO THE HOTEL AND HOSPITALITY SECTOR

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even Maguire’s MacNean House and Restaurant in Cavan has switched to Flogas electricity for all its lighting needs.

Flogas is now supplying electricity to the hotel and hospitality industry in Ireland and has some very special rates for the sector.

Flogas has been supplying LPG and Natural Gas as well as providing energy solutions and technical advice to the hospitality industry for many years.

FLOGAS - IDEAL FOR THE PROFESSIONAL CHEF For many of Ireland’s top chefs, there is no question that gas is the type of energy they prefer to use for a culinary performance par excellence.

“The easy to control, clean, instant versatility of Flogas makes it a joy to work with”, commented Neven Maguire who uses Flogas LPG not only for cooking but also for central heating, hot water and the gas fire in the lounge at his premises, the worldrenowned MacNean House and Restaurant, in Blacklion, Cavan.

Flogas LPG and natural gas has many advantages as it is cheaper and more flexible than other forms of energy.

Another attraction for the hospitality business owner is its complete independence.

Our customers have no fear of power cuts or strikes. This

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is a major advantage for the catering business, especially during periods of peak usage.

A FULLY INTEGRATED RANGE OF APPLIANCES FOR YOUR ESTABLISHMENT Flogas provides advice on a full range of gas appliances to the hospitality business owners and we co-operate with some of the leading equipment companies to promote sales of gas equipment.

Our gas fires provide guests with the cosy comfort of a fire burning in the hearth; they are efficient, economical and attractive and very, very clean.

Flogas water heating provides instant, unlimited hot water at the turn of a tap. As our direct-fired water-heaters only heat the water needed at any particular time, there is no heat loss caused by piping heated water around your building when it’s not needed.

There’s also a gas tumbledryer in the gas appliance range. It is bigger than a conventional dryer and up to 35% cheaper to run.

OUTDOOR LEISURE ACTIVITIES The new Flogas Gaslight cylinders, suitable for barbeques, are about half the weight of the traditional steel cylinders and will lessen any heavy lifting for your staff.

The Flogas Gaslight cylinders are also suitable for patio heaters.

Neven Maguire’s MacNean House and Restaurant has switched to Flogas Electricity for all its lighting needs

THE FLOGAS ENERGY SOLUTIONS TEAM As an energy solutions specialist, our business goes beyond simply managing and accommodating your gas needs. Working to a simple brief, to cut customers’ energy costs, we create and implement a complete ‘turnkey’ energy solution specific to your business.

With our expert technical advice, dedicated aftersales service and all Ireland distribution network, you can see that Flogas has all the right ingredients for your business.

For more details on what Flogas can do for your business, contact us on 041-9831041 or info@flogas.ie www.flogas.ie

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INTERIORS

Interior Desıre

Hotel Trinity City

A major redevelopment at Dublin’s Trinity City Hotel has created a new top floor and an additional wing

THERE WAS PLENTY OF INSPIRATION TO DRAW FROM. THE GROUND FLOOR AREA HAS A LOT OF CHARACTER SO WE WANTED TO BRING ELEMENTS OF THAT INTO THE BEDROOMS.

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S

tepping inside the doors of Dublin’s Trinity City Hotel is like stepping into the past. The building is an amalgamation of a number of different historically interesting buildings on Pearse Street, where the first buildings on the site were constructed in the early 1800s. Some of the hotel’s bedrooms are in the ‘Georgian Suites’, the listed Georgian building element of the property which features some of Dublin’s most famous architectural styles, including high ceilings and original coving and cornicing.

The Executive Suites, which sit in the old Victorian fire station, are contemporary, featuring bold, vivid colours.

Many of the rooms, including the ones on the new top floor, boast amazing city views while others on the higher floors can see all the way to the Dublin Mountains.

A €16 million redevelopment by owners MHL Hotel Collection has sought to refresh the Hotel while maintaining the eclectic charm it has become known for and it looks like the team tasked with the project have more than met their brief. Designers and project managers on the hotel were Millimetre Design while construction was carried out by John Paul Construction and electrics by Designer Group.

Inspiration came from the polished, quirky style found throughout the main areas of the hotel. “There was plenty of inspiration to draw from. The ground floor area has a lot of character so we wanted to bring elements of that into the bedrooms. We also wanted to create comfortable, calm spaces with a bit of luxury,” said Amy Rheinisch, Senior Designer at Millimetre Design.

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INTERIORS The redevelopment has brought the hotel from 198-bedrooms to 262. Guests now have the option of booking an executive room or a deluxe room or, weather permitting, a balcony room to enjoy the sun. As well as the spacious new bedrooms on the top floor and elsewhere, the Courtyard Garden at the heart of the hotel has been refreshed, as has the terrace of the Brunswick Bar overlooking Pearse Street.

“It’s so hard to get an outdoor space that’s private within the city centre so it’s fantastic that we’re now able to offer that to customers that come into the hotel. I think Trinity has been reinvented; people are realising that those spaces exist and they’re making the most of them,” said Joanne Dillon, General Manager at the Hotel.

Furniture was supplied by Sheelin Group and Derrys, carpets by Halbmond and designer lighting from Schobel and Britelux.

Millimetre Design carried the chic and unique design of the hotel’s public spaces through to the new guestrooms in a subtle, streamlined way to create a comfortable, relaxing space for guests. A neutral palette of soft greys and taupes with accents of the hotel’s signature rich purple, together with ornate mirrors and bespoke lamps, have been used to create the new guestrooms.

Only the highest grade products were specified for the redevelopment. “The quality of the finishes, including marble in the bathrooms and the traditional fixtures and fittings, is very high.

The outside areas were also a fantastic transformation. We were really happy with how the courtyard garden and the terrace turned out, particularly the railing to the outside,” said Amy. The expansion will allow Trinity City Hotel to become a bigger player in the events business.

“If there are large conferences or conventions going on in the city, we’ll be able to approach organisers and offer more rooms to facilitate their guests. We feel that there’s huge potential for the hotel going forward,” said Joanne.

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SPOTLIGHT

The Rise of Irish

Charcuterie Cork chef Rob Krawczyk has been sharing his expertise in meat curing

ROB ENCOURAGES BUDDING CHEFS AND CHARCUTIERS TO REFLECT THEMSELVES IN THEIR OWN MEAT CURING, ADDING SOME FLAIR TO THEIR CHARCUTERIE BY CREATING THEIR OWN SIGNATURE STYLE AND FLAVOURS. 32

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SPOTLIGHT

#Masterclass

Rob’s charcuterie masterclass took place at Dublin’s Drury Buildings, with attendees enjoying an educational tasting session on some of Bushmill’s most-loved whiskeys. They also sampled Black Bush paired with one of Rob’s own creations – Black Bush Spiced Beef. The masterclass is part of the #BlackBushStories campaign – a collaborative event series celebrating the stories and crafts of independent, spirited and extraordinary talent across Ireland.

To read more about Rob’s story, visit blackbushstories.com.

A

t the end of July, Irish chef and charcuterie master Rob Krawczyk hosted a meat curing and whiskey masterclass designed to showcase how Irish chefs can combine popular homegrown products to create something amazing by simply embracing Ireland’s native produce, ingredients and recipes. Creating definitively Irish cured meats in a field dominated by our continental neighbours is no mean feat, but Rob has been exploring this for many years, inspired by his father Frank who established West Cork Salamis in the late 1990s at a time when the practice of air-drying meat was pretty much unheard of in Ireland.

Traditionally, the art of cured meat has been associated with charcuterie producers in Spain or France, but recently we’ve found ourselves in the midst of an Irish food culture revolution, with Irish butchers, farmers and adventurous chefs at the forefront. Rob is one of these chefs.

Photo credit: Brendan Gallagher

Origins Charcuterie stems from the French noun charcuter which means ‘to butcher’ and the process of curing meat born from a need to preserve meat to keep it edible during the winter months. By drying meat and smoking it over a fire, the meat would dehydrate and could be preserved and stored for longer. With the advent of modern preservation techniques such as fridges, many rural traditions – including curing meat for functional reasons – became obsolete. So what has caused a crescendo in the local charcuterie movement in recent years?

“It really comes down to a renewed love affair with Irish produce and an ethical desire to buy locally and sustainably,” Rob explains.

While some would argue that Ireland’s damp and cool climate doesn’t lend itself well to the charcuterie tradition, Rob and his father Frank are big believers in taking the traditions employed on the continent and embracing the uniqueness of the Irish environment in which the meat is being produced. Rob admits that without temperaturecontrolled rooms, moisture and inconsistent temperatures can make air-drying meats difficult. However, unfazed by these challenges Rob has used a blend of methods to hone his own technique, complemented by the quality of the Irish breeds. The approach of keeping the production chain completely local has come at the perfect time. With new appreciations of localism and expanding consciousness of animal welfare concerns, the Irish consumer is favouring locally-cured meats over imported products.

“In Ireland, we have some of the highest quality meat in the world, complying to high animal welfare standards,” says Rob. “We produce some of the biggest, fattest pigs in the world – this allows our charcuterie meat to have a distinctive taste.”

Rob encourages budding chefs and charcutiers to reflect themselves in their own meat curing, adding some flair to their charcuterie by creating their own signature style and flavours using different seasonings, meats and cuts. As charcuterie continues to grow in popularity in Ireland, new traditions will be formed and new dishes created. This unwavering Irish passion for innovating will ensure the country remains at the forefront of pushing boundaries in this continental field.

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SUPPLY LINE

Love Gin For the

of

Ireland’s love affair with gin shows no sign of slowing down. Here are a few options to keep your customers coming back for more HA’PENNY DUBLIN DRY GIN Ha’penny Dublin Dry Gin is a small batch pot distilled gin featuring 13 expertly selected botanicals which offer a unique flavour and taste inspired by Dublin.

The gin features a slightly citrusy floral aroma and a lingering sweetness. It can be consumed neat with a drop of water but is best served with a slice of lemon and sprig of mint with tonic water. Named after the iconic Ha’penny Bridge, the Ha’penny range features geranium, dandelion, lavender and blackberry, all botanicals which would have been growing in the nearby Phoenix Park in Victorian times when the bridge was built.

For more information, visit www.hapennyspirits.com

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MÍL GIN Míl is an Irish pot still gin, distilled with Mediterranean botanicals and bursting with southern sunshine. The small-batch gin is distilled with almond, basil, bergamot orange, gooseberry, juniper, olives, orris, rosemary and thyme. On the nose it has citrus and herb notes of basil, thyme, rosemary and piney juniper. The taste is fresh bittersweet with a clean citrus finish. Míl Gin’s signature serve is with a wedge of grapefruit and a basil leaf.

For more information, visit www.abdibrews.com

JAMES JOYCE GIN Paying homage to Joyce’s bestknown work, Ulysses, James Joyce Gin is a small batch Irish gin with notes of bay leaf, heather and clove. The gin features a blend of nine traditional botanicals and is distilled in the London Dry style for the purest taste. The bottle’s label is 100% cotton, honouring the paper material used in the printing of the first edition of Ulysses in 1922.

For more information, visit www.jamesjoycegin.ie

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SUPPLY LINE THIN GIN Thin Gin is a multi-award winning Irish gin by Anchor Spirits Ireland, based in Waterford. From winning Best Irish Gin in 2015, it has gone on to win several other awards including Gold Outstanding Gin & Tonic at the International IWSC Awards in London this summer. It is also the only Irish gin to be named in the top two gins three years in a row in the gin category of the Irish Whiskey Awards. Thin Gin is a classic gin with a citrus finish that also utilises many native Irish botanicals. It works best with a simple Indian tonic water and a slice of orange. Thin Gin takes its name from Mr Isacc Thin who was an amateur gin maker from the 1920s.

For more information, visit www.thingin.ie

DRUMSHANBO GUNPOWDER IRISH GIN Voted Ireland’s Best Gin two years running at the National G&T Fest, the popularity of Drumshanbo Gunpowder Irish Gin is being reflected in impressive sales growth in both the on and off-trade across Ireland.

The gin is slow-distilled by hand with oriental botanicals and gunpowder tea at The Shed Distillery of PJ Rigney. Sales of the drink throughout summer 2018 were unprecedented; Bloom in the Park saw over 5,000 consumers enjoy Drumshanbo Gunpowder Irish Gin with fresh red grapefruit and Thomas Henry Tonic. It was the official drink of the Drumshanbo Gunpowder Irish Gin Royal Irish Yacht Club Regatta in Dún Laoghaire and the official pour at the Maynooth G&T fest. In addition, it was the drink of choice for thousands of festival-goers at the National G&T Fest, Galway and Belfast Gin Fests and was also specially selected by Kodaline for their after-show party at their Malahide Castle gig in June.

The gin combines vapour distillation of fresh Chinese lemons, Kaffir limes and oriental grapefruits, along with gunpowder tea and pot still distillation of eight other botanicals ranging from Chinese star anise to local Drumshanbo meadowsweet. Every bottle is hand filled, labelled and sealed by the team in the distillery.

For more information, visit www.drumshanbogunpowderirishgin.com

HA’PENNY RHUBARB GIN Ha’penny Rhubarb is a distinctively pink small batch pot distilled gin featuring the finest rhubarb alongside 13 expertly selected botanicals.

Produced using a natural distillation approach, the gin is free of any artificial colouring and flavouring. This involves taking Ha’penny Dublin Dry Gin off the stills and adding the juice from freshly pressed rhubarb to bring it to a fullstrength bottling ABV of 40%. Ha’penny Rhubarb Gin is a well-rounded Irish gin that can be enjoyed on the rocks. Recommended serve is with premium tonic water and a wedge of orange.

For more information, visit www.hapennyspirits.com

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Partner PROFILE

DISHING UP GOOD

kitchen flow IT’S ALMOST IMPOSSIBLE TO SERVE UP HIGH QUALITY DISHES QUICKLY AND EFFICIENTLY IN A CHAOTIC KITCHEN. JEREMY BENNETT FROM TORK MANUFACTURER ESSITY EXPLAINS THE VALUE OF GOOD KITCHEN FLOW

A

well-run commercial kitchen lets staff move around the premises with ease, finding the equipment they need when and where they need it. But a kitchen with poor “flow” will quickly become filled with headless chickens – whether or not these are on the menu. An environment where people are rushing to and fro, bumping into each other in the search for essential supplies and equipment will result in inefficiency, sloppiness and a poor service quality.

Items such as tools, utensils, wiping cloths and other equipment should all be strategically positioned so that staff can locate them at a moment’s notice. This is what Essity discovered when carrying out its kitchen makeover experiment.

Company representatives spent two years studying the kitchen environment and talking to chefs, head chefs and purchasers and they encountered the same story everywhere – that poor kitchen flow was a major problem.

“When everything is in the right place, catering staff are able to carry out their jobs efficiently, maximising profitability and reducing staff stress levels,” said Essity Sales Manager Jeremy Bennett. “But kitchens that have not been fully optimised will quickly become cluttered and disorganised.”

Hygiene is crucial in a commercial kitchen and staff need to repeatedly clean all surfaces and wash and dry their hands. The Essity research team discovered that kitchen staff were typically spending 2030% of their time cleaning their hands and surfaces. Factors such as missing supplies and poor placement of equipment often made matters worse.

“For example, we encountered paper towel dispensers that were lying empty and wiping products that were in the wrong place,” said Jeremy.

“Sometimes hand hygiene products were not immediately accessible which meant staff had to spend time and effort looking for them.”

Essity teamed up with kitchen consultant Alan Kinsella

and identified a test kitchen that was experiencing poor “flow” – where cluttered units, unemptied bins and a shortage of wiping products resulted in staff wasting valuable time.

“We went in overnight and cleaned the kitchen from top to bottom,” said Jeremy. “We then identified those factors that were impacting on kitchen flow and ensured that wipers and hygiene products were positioned in optimum locations around the kitchen.”

The kitchen was fully equipped with wiping and hand hygiene products including new improved Tork Reflex.

This is housed in a dispenser that features a new rotating nozzle, allowing the user to tear off a length of paper in one fluid motion from

any angle. This speeds up delivery and improves kitchen efficiency while the singlesheet dispensing function of Tork Reflex reduces paper consumption by up to 37%.

The experiment was highly successful and saved the kitchen staff several valuable hours. Alan Kinsella has now come up with his own kitchen flow system – CHEFS – which stands for Control, Hygiene and tools, Engineer, Finance and Systems.

Alan explains the importance of good kitchen flow and tackles some common issues in a video on the Tork website.

Go to www.tork.co.uk/reflex to watch the video and to find out how Tork Reflex can improve your kitchen flow.

Contact us on +353 (0)1 793 0150 or visit www.tork.ie/reflex

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HOSPITALITY TECH

HOSPITALITY

TECH ESSENTIAL PRODUCT KNOWLEDGE

ROOM SERVICE

BY ROBOTS Chinese e-commerce and technology giant Alibaba has unveiled its latest, innovative project. The Space Egg, a robotic waiter that will carry items around hotels, is a curved shell on wheels that uses lasers and cameras to navigate hotel corridors and can carry items between rooms and other parts of the hotel. The robot works with Tmall Genie, Alibaba’s virtual assistant that is integrated into its smart speakers and will be placed in hotel rooms, enabling guests to order items via the assistant and then have them delivered by the bot.

For more, go to www.alibaba.com

AI COULD INCREASE HOTEL REVENUES BY 10%

OpenKey recently launched a new version of its mobile App for the Chinese market at the MiniMax Premier Hotel Shanghai Hongqiao.

The new version addresses specific needs in the Chinese market including the ability to request an invoice required for reimbursement of business expenses and the ability to access a hotel room using the social platform WeChat, used by 70% of the Chinese population.

The OpenKey app is the industry standard for universal mobile key technology and works with the majority of digital hotel locks. It is available for both iOS and Android devices.

According to research from Colliers International, personalisation Artificial Intelligence (AI) could increase hotel revenues by over 10% and reduce costs by more than 15% – with hotel operators expecting technology such as voice and facial recognition, virtual reality and biometrics to be mainstream by 2025. The use of robots within the hospitality industry is becoming more commonplace, with Colliers predicting the global sale of guest relation robots to reach 66,000 units by 2020. The research also estimates that 73% of manual activities in the hospitality industry have the technical potential for automation, with many global hotel operators including Marriott, Hilton, and Accor already investing in automating elements of their human resources. A study by the McKinsey Global Institute has estimated that automation will replace between 39 and 73 million jobs in the US alone, however it will also create new roles and workers will have the opportunity to further their careers with additional training.

To learn more, visit www.openkey.co

Visit www.vouch-tech.com to discover more.

OPENKEY TARGETS CHINESE MARKET

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BOOKSHELF

THE CURRABINNY COOKBOOK

Authors:

James Kavanagh & William Murray Publisher: Penguin Books Ltd RRP: €21.99 Available: dubraybooks.ie

HOMEBREW BEYOND THE BASICS TOGETHER

Author: Mike Karnowski Publisher: Lark Books U.S.

Author: The Hubb Community Kitchen Publisher: Clarkson Potter RRP: €13.99 Available: easons.com

RRP: €25.19 Available: easons.com Homebrew Beyond the Basics is a richly illustrated and easy to follow guide to homebrewing which can serve as an instruction manual for novices who are interested and are learning from scratch to veteran homebrewers who are looking for new ideas and flavours. Written in an accessible and engaging style, this book will help you explore the full range of malts and mashing, new hopping techniques, as well as yeasts and fermentation methods.

After reaching the finals of RTE’s The Taste of Success, Currabinny was exposed to a prime-time audience. James and William celebrate traditional ingredients, give them a modern twist and always produce indulgent delicious dishes. The Currabinny Cookbook includes their favourite recipes including Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey; Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; and Apple, Rosemary & Buttermilk Cake.

This book is a one-stop bible of delicious, comforting and irresistible recipes.

Book SHELF We take a look at a few worthy additions to your bookcase

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In the aftermath of the Grenfell Tower fire, a group of local women gathered together to cook fresh food for their families and neighbours.

Over the chatter and aromas of the kitchen they discovered the power of cooking and eating together to create connections, restore hope and normality and provide a sense of home.

This was the start of the Hubb Community Kitchen. Together is a storybook of this West London community, showcasing over 50 delicious recipes from the women of the Hubb Community Kitchen and including a foreword by HRH The Duchess of Sussex. All profits from the sales of this book will help the Hubb Community Kitchen to strengthen lives and communities through cooking.

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04/10/2018 16:15

BAR YEAR 2018 OF THE

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AWARDS

INFO@DALCASSIANWINES.COM WWW.DALCASSIANWINES.COM TEL: +353 (0) 1 2937977

04/10/2018 10:11 04/07/2018 10:17 08:14

A QUICK CHAT IMPORTANCE OF TEAM

BACKGROUND

I am a local Cork man obsessed with GAA, football, hurling and rugby. In 1998, I graduated from Cork Institute of Technology with a degree in Culinary Arts and trained in advance larder and pastry. That year, I was also a competitor in the Chef All-Ireland competition in Dublin’s RDS; the experience of competing really helped me to gain confidence in my talents.

JEROME JOYCE

My role involves managing a large brigade of chefs, who ultimately determine the kitchen‘s success. It’s a team effort and every individual plays an important role to make it all come together, so they are incredibly important to me.

COOKING STYLE

I enjoy modern twists on classic dishes and genuinely believe that the ingredients should be the stars of my cooking.

LOCAL PRODUCE

Hotel & Catering Review stopped for a chat with Jerome Joyce, the new Executive Head Chef at Cork’s Imperial Hotel

There is a myriad of local suppliers in Cork where you can draw inspiration for new dishes and menus. I feel it is my responsibility to always support our many talented local Cork producers, who always produce amazing ingredients. The produce they supply is the key ingredient to making magic happen in the Imperial Hotel’s kitchen!

MENU HIGHLIGHTS

We have a great Ardsallagh Goat’s Cheese starter, wrapped in Feuilles de Brick and served with mango chutney, confit vine tomato, salted pine nuts and pea shoots. Our Skeaghanore Duck main is also a personal favourite of mine – it’s local and served simply with smoked bacon, duck fat roast potato, blackberry gel and broad beans.

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TRAVEL

I’ve had the privilege of travelling to Malaysia, Thailand, Cambodia, Vietnam, Cape Town, Johannesburg, Botswana and Zimbabwe, as well as across the USA and Europe. Each experience has had a unique influence on my cooking style, technique and palate!

INSPIRATION

Fresh ingredients... I love nothing more than cooking with ingredients that tell their own story. I have also found Marco Pierre White to be an inspiration; he’s flamboyant, creative and always does things his own way.

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“Nature’s purest tasting VODKA” BAR YEAR 2018 OF THE

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04/10/2018 10:12 05/07/2018 10:18 15:38

When great food meets great service.

When your catering business switches to Calor, you’re not just gaining an energy supplier - you’re gaining a partner that knows the things that matter to you. We recognise that your needs are different to other businesses, that’s why we provide energy solutions tailored to you.

Call now for a consultation 1850 812 450 or visit calorgas.ie

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