Hotel & Catering Review November / December 2017

NOVEMBER/ DECEMBER 2017

Catherine Fulvio THE MEALS THAT EXPATS MISS MOST

KEVIN DUNDON KEEPING THINGS FRESH

BIRDS OF PREY ANCIENT ART OF FALCONARY THE IMPACT OF GDPR A FIVE POINT MAP TO COMPLIANCE #TRENDING TRENDING ON THE MENU | KEY TO THE DOOR | ON THE MOVE

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NOVEMBER/ DECEMBER 2017

Catherine Fulvio

Go to hotelandcatering review.ie for the online edition

NOVEMBER/DECEMBER 2017

WHICH MEALS EXPATS MISS MOST

KEVIN DUNDON KEEPING THINGS

BIRDS OF PREY ANCIENT ART OF FALCONARY

FRESH

THE IMPACT OF GDPR

ON THE HOSPITALITYIINDUSTRY

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Cover image:

Catherine Fulvio in Ballyknocken Cookery School. Photo: Harry Weir

CONTENTS IN THIS ISSUE

COVER STORY

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CATHERINE FULVIO ON FOODS THE IRISH DIASPORA MISS MOST NEWS

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ON THE

MENU

30 Catherine Fulvio in Korea

A familiar smell, a taste – it can throw you right back to sitting in your mother’s kitchen and for people living abroad, the emotion is even stronger because they have that physical distance from home.”

Catherine Fulvio

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KEY TO THE

DOOR

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ON THE

MOVE

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A peek inside a new high end boutique hotel Address at Dublin 1 formerly the North Star Hotel

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REGULARS

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Renovation

Birds of Prey The ancient art of falconary is growing in popularity across the hospitality sector

Kevin Dundon He shares his passion for the great outdoors and he love for fresh indigenious food

Business Matters As the deadline looms, here’s your 5 step plan to make your business is GDPR compliant.

Full of Energy A special report on how your organisation can benefit from making a switch.

A Quick Chat with Pedro Freiria Chef, Manager of Bunsen Burger, Dublin.

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Editor’s

Editorial & Production Manager: Mary Connaughton Editorial Assistant: Orla Connolly Art Director: Alan McArthur Design Assistant: James Moore Creative Director: Jane Matthews Stock Photography: Thinkstock.com Infographics: www.flaticon.com Production: Nicole Ennis

VIEW H

ello and welcome to the Nov/Dec issue of Hotel & Catering Review. In this issue we look at one of the things that many Irish emigrants admit to missing about home – the food. From rich butter to the

favourite brands they grew up eating, Irelands diaspora maintain a strong affection for Irish foods and the unique food memories that trigger thoughts of home. Well-known TV chef Catherine Fulvio

Sales Director: Paul Clemenson

explores this on her TV show Tastes like Home, and shares the

Managing Director: Gerry Tynan

meals Irish emigrants miss the most when they are living abroad

Chairman: Diarmaid Lennon

hospitality sector. The ancient art of hunting wild prey with a trained

(Page 12). A major revival in Falconry has taken flight in the Irish bird, which originated in central Asia around 2,000 BC, is enjoying a renaissance among hoteliers and their guests (page 26). We have an interview with Kevin Dundon in our Food Heroes feature (page 36),

Editor: Donna Ahern Email: donna.ahern@ ashvillemediagroup.com

where he discusses the importance of homegrown ingredients and Published by: Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

Tel: (01) 432 2200

advises aspiring chefs to, “Try to get into good kitchens with a good work ethic, be patient and don’t be in a rush to get to the top.” With less than six months till the GDPR compliance deadline, Simone Kennedy of leading hospitality consultants Crowe Horwath, outlines the key issues facing hospitality businesses (page 34) and a simple 5-step plan to help your organisation shape-up to compliance.

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 2017/18. 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.

Wishing all of our readers a happy and prosperous New Year,

www.hotelandcateringreview.ie @HC_Review

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NEWS FSAI WELCOMES NEW FOOD SAFETY MEASURES The Food Safety Authority of Ireland (FSAI) has welcomed new EU Regulations that aim to reduce consumer exposure to potentially harmful acrylamide in food products.

Acrylamide is a chemical substance that naturally forms when frying, roasting or baking certain carbohydraterich foodstuffs at temperatures above 120°C. “We urge consumers to be aware of some simple steps to avoid exposure. It is known that this chemical does not occur in boiled foods so consumers should consider

BWG AND FRESHLY CHOPPED ANNOUNCES STRATEGIC PARTNERSHIP 4

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boiling foods as part of maintaining an overall healthy balanced diet to reduce any risks,” Dr Pamela Byrne, Chief Executive, FSAI says. She also notes that consumers should also be seeking to reduce acrylamide exposure when they are roasting, frying or baking food at home. The FSAI outlines that food products which have been found to contain acrylamide include; French fries, potato crisps, crackers, breads, biscuits, cookies, rusks, cereal bars, scones, cornets, wafers, crumpets, gingerbread, breakfast cereals (excluding porridge), coffee and coffee substitutes. The main health concern relates to acrylamide’s carcinogenic and genotoxic (DNA-damaging) potential. The FSAI states that research shows that more acrylamide is formed at higher temperatures and longer cooking times. Therefore, caterers should avoid over cooking fried, baked or grilled potato and cereal products.

Consumers should also avoid eating partially burned food. These new Regulations provide practical measures to reduce the incidence of acrylamide, as well as benchmark levels for food products so food businesses can assess the effectiveness of their actions.

Freshly Chopped, has recently announced a strategic partnership with BWG Group, Ireland’s leading convenience sector operator and food wholesaler. The partnership will see BWG Group become the healthy fast food retailer’s exclusive distributor and supplier, through its BWG Foodservice division. With 32 Freshly Chopped outlets in Ireland the agreement is valued at over €100,000 per week and this is expected to grow further as both Freshly Chopped and BWG Group continues to expand throughout Ireland. As part of the deal, BWG will also offer Freshly Chopped outlets to its network of approximately 800 Spar, Spar Express, Eurospar, Mace and Londis stores. Initially,

SHELBOURNE HOTEL’S PROFITS SOAR Recent accounts filed for Kennedy Wilson Shelbourne Operations for the Shelbourne Hotel in Dublin show considerable increase in profits. Figures for the 5 star city centre hotel show that profits rose to n3.4 million last year, up from a loss of n322,000 in 2015, while turnover increased 12% to n39.7 million, reports the Irish Times. Directors attribute this to the fact that room prices were driven up by increased demand, buoyed up by the continued economic recovery. They expressed their confidence that the hotel’s strong trading position can be maintained into the foreseeable future as they capitalise on the increased revenuegenerating potential of the hotel and its facilities.

three new Freshly Chopped outlets will open in Dublin city creating 45 jobs. Commenting on the partnership, Brian Lee, co-founder and managing director of Chopped said: “When we founded Freshly Chopped in 2012, our mission was to make it as easy as possible for the people of Ireland to eat healthily. This partnership with BWG will help us to continue on our journey of bringing healthy fast food to more people across Ireland. We’re confident that we have the perfect partner in BWG in helping to fuel our continued growth and we are also looking forward to seeing new Freshly Chopped outlets open across the BWG network over the coming months and years.”

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FIRST IRELAND TRADE WORKSHOP TAKES PLACE IN QATAR The first ever Ireland Travel Trade Workshop in Doha, Qatar took place recently. The event that was organised by Tourism Ireland and sponsored by Qatar Airways, was attended by travel professionals based in Qatar. Among the GCC countries, Qatar is a growing market for Irish tourism and this received a significant boost earlier this year when Qatar Airways launched its new daily flight between Doha and Dublin. In a statement, it was outlined that Niall Gibbons, CEO, Tourism Ireland, is also undertaking a series of engagements with key decision-makers in the travel sector in Doha this week – including Qatar Airways, Al Tawfeeq Travel, Regency Travel and Tours, Overseas Travel Bureau and Orbit Travel. “As an island destination, we know that convenient, direct flights are critical to growing inbound tourism, so the Qatar Airways flight from Doha to Dublin is certainly good news for Irish tourism, expanding travel options for holidaymakers and business travellers from Qatar and the Middle East wishing to visit Ireland,” says Gibbons. In 2016, Ireland saw approximately 70,000 visitors from the GCC to the island of Ireland, up +7% on 2015.

HF INTRODUCES BRANCH EMPLOYEE OF THE YEAR AWARDS The Irish Hotels Federation (IHF) has recently announced a Branch Employee of the Year awards scheme ‘to celebrate and recognise exceptional employees who make an outstanding contribution to their workplace’. “Our employees are the best ambassadors for tourism.

The outstanding calibre of the nominees for this year’s branch awards highlights the great talent that exists within our industry today and the outstanding commitment to excellence,” says Joe Dolan, IHF, President. “As we seek to grow the number of visitors from new and existing markets, this really augurs well for an industry that makes such an important contribution to the economy of every town and county in Ireland.” Under the scheme, each hotel and guesthouse is invited to nominate one employee for their local branch award. An independent judging panel comprising representatives of local Institutes of Technology (IT), or Education and Training Boards (ETBs), as well as members from other IHF branches is responsible for reviewing the nominees and selecting the overall winner.

L-R, Niall Gibbons, CEO of Tourism Ireland; Hanan Kour and Samira Darwish, both ST Qatar; and HE Paul Kavanagh, Irish AmbassadorDesignate of Qatar, at the Ireland travel trade workshop in Doha.

TREND FOR TWO-STOP HONEYMOONS GROWS Last year Emirates noticed a growing trend for the two-stop honeymoon bookings from Ireland, according to a recent statement. This traditionally involves a stop-over in sunny Dubai along with a visit to any number of destinations in South Africa or the Indian Ocean.

However, Enda Corneille said that whilst Dubai is still hugely popular for both holidaymakers and honeymooners, this year newlyweds were looking for more unusual combinations such as a week in Hanoi in Vietnam followed by a visit to Cambodia. “Other interesting pairings include the mountainous island of Phuket, which boasts some of Thailand’s most popular beaches and Ho Chi Minh, the historic capital of South Vietnam,” says Enda Corneille, Country Manager for Emirates in Ireland. Emirates also reported a significant rise in honeymoon bookings from Ireland which are 22% up on the same period last year. “We are experiencing year-on-year double digit growth in our honeymoon business, with all of our passengers heading east,” Enda adds. “There could be any number of reasons for the hike in honeymoons to eastern destinations but the likely explanation is Ireland’s recovering economy together with rebounding consumer confidence and the attraction of destinations such as Cambodia.”

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L-R, S.Pellegrino Young Chef 2017 UK Ireland final - Young Chef 2018, Killian Crowley, Mentor Judge, Angela Hartnett.

BORD BIA AWARDS IRISH FOOD AND DRINK PRODUCERS

KILLIAN CROWLEY WINS S.PELLEGRINO YOUNG CHEF 2018 UK & IRELAND AWARD Killian Crowley was recently announced as the winner in the Young Chef category, at the S.Pellegrino 2018 UK & Ireland competition, which took place on the November 20th, at Aveqia. Killian will now advance to the global finals to represent Ireland and the UK, which will take place in Milan in June 2018. Killian scooped the accolade with is signature dish which was comprised of turbot, kohlrabi and sea purslane. He gained international experience cooking in Michelin star restaurants across Europe and is now Chef de Partie at 1 Michelin star Aniar in Ireland, a terroir restaurant using local and wild produce. “I’m very happy to represent Ireland and the UK; I have spent a long time practising and sourcing all the produce. It’s not just me though, I have a great team behind me. So many people have been supporting me and I can’t belive that I have now actually won. I’m just over the moon,” says Killian. A distinguished jury of chefs, who each hold a Michelin star, including Angela Hartnett of Murano, Phil Howard of Elystan Street, Alyn Williams of The Westbury and Mickael Viljanen of The Greenhouse, Dublin, tasted and evaluated each of the semi-finalists’ signature dishes based on their adherence to the competition’s five golden rules which are ingredients, skill, genius, beauty and message. “Killian’s dish was a superb piece of cooking, it really ticked all the boxes – delicious food, perfectly executed with simplicity at the heart. The winning dish was a no brainer, all four judges put it as their number one dish,” adds Mentor Judge, Angela Hartnett of Murano.

Bord Bia has recently honored Ireland’s leading Irish food and drink producers at its Food and Drink Industry Awards, which took place in the RDS. More than 300 Irish food and drink industry leaders gathered for the awards ceremony which honoured the ‘most progressive and ambitious businesses in Ireland’s thriving food and drink industry’. The award winners included some of Ireland’s best known brands, family businesses and export successes, such as Diageo, Butlers Chocolates, The Happy Pear, Gallagher’s Bakery, Silver Hill Farm, Dawn Meats, Kerry Foods, Monaghan Mushrooms and Pip & Pear. The awards were presented by Michael Creed, TD, Minister for Agriculture, Food and the Marine, who said: “These companies have demonstrated excellence and innovation in their use of marketing principles and consumer insight and provide an example of best practice which new and emerging businesses can aspire to.” This year’s awards were hosted by Broadcaster, Miriam O’Callaghan. At the industry showcase, Bord Bia this year introduced the new ‘Industry Champion’ category which was awarded to Denis O’Riordan of Kerry Foods in recognition of his outstanding contribution to delivering global success for the Cheestrings brand. Tara McCarthy, CEO, Bord Bia said: “Denis O’Riordan, known as ‘Mr Cheestrings’ among his colleagues in Kerry Foods, is one of the pioneers of best practice marketing in Ireland.

He is recognised as being the leading force behind the international success of Cheestrings, which is now available to some 350 million people across Europe.”

BROCHURE BROKER CELEBRATING 25 YEARS Display and distribution specialists, Brochure Broker are celebrating 25 years in 2017. Brochure Broker Ltd. offers a comprehensive and professional brochure display/distribution service throughout the hospitality industry, with an excellent proven track record. They specialise in promoting tourism in Dublin and countrywide in a most cost effective way through their refined brochure network systems.

According to the spokesperson for Brochure Broker, “Working in

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all sectors of the tourism and accommodation industry, we have been invested with the trust of all our valued clients and hoteliers over many years. We endeavour to continue bringing you a quality, comprehensive brochure service and delivered customer service with a smile. We pride ourselves in providing excellence through our personalised service.”

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CO CLARE NAMED ONE OF THE ‘BEST PLACES TO GO’ 2018 Co Clare has been named one of the ‘Best Places to Go’ in 2018, by one of the world’s most reputable travel guidebooks, Frommer’s. The Frommer’s team of editors and writers reportedly choose locations they believe are the best holiday destinations for the year ahead. They cited Star Wars: The Last Jedi as one of the calling cards that led to the inclusion of Co Clare on the list, stating that, “The rugged western coast of Ireland isn’t just one of the best places to go in the world; it’s among the best in the galaxy.”CEO of Tourism Ireland, Niall Gibbons says that it is fantastic to see Co Clare listed in the esteemed Frommer’s ‘Best Places to Go’ list for 2018. He adds, “This well-deserved accolade will no doubt encourage travellers around the world to consider a visit to Co Clare next year. It also provides another hook for Tourism Ireland to continue to highlight Co Clare and the Wild Atlantic Way as an outstanding and unique holiday destination.”

IRELAND SCOOPS ‘BEST DESTINATION: EUROPE’ AWARD IN NEW YORK Ireland has been named “Best Destination: Europe” for the fourth year in a row at the 15th Travel Weekly Readers Choice Awards, which took place recently in New York. Ireland also won the award in 2014, 2015 and 2016, reports the Irish Examiner. “We are delighted that Ireland has been singled out once again for this prestigious award,” says Alison Metcalfe, Tourism Ireland’s Head of North America.

“Travellers nowadays have tremendous choice, which makes it more important than ever for us to ensure the island of Ireland stands out from other destinations – so this award is really good news, coming at the end of another record-breaking year for Irish tourism from the US and as we prepare to kick off another extensive promotional drive in 2018, in this all-important market.” According the Irish Examiner, Alison revealed that 2017 will be the fifth record year in a row for visitor numbers to the island of Ireland from North America. By the end of this year, we will have welcomed about 1.83m American and Canadian visitors (+16.7%), delivering revenue of €1.67bn (+14.5%). She adds, “I would like to take this opportunity to thank our travel trade partners across the United States – who continue to play a very important role in helping us to continue to grow visitor numbers to Ireland. I would also like to acknowledge the hugely important contribution of our tourism partners from the island of Ireland, who joined us on the ground in the US this year, helping to spread the word about why Ireland is such a great choice for a vacation. We look forward to building on this year’s success together, in 2018 and beyond.”

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HOTELIERS CAUTION AGAINST COMPLACENCY

TOURISM IRELAND WELCOMES +3.7% GROWTH IN OVERSEAS VISITORS Commenting on recent figures published by the CSO on overseas visitors to Ireland for the period of January to November 2017, Niall Gibbons, CEO of Tourism Ireland said: “2017 is set to be another record year for Irish tourism and today’s CSO figures confirm that we welcomed almost 9.25 million overseas visitors during January to November. This represents growth of +3.7% – or 330,000 additional visitors – on the same elevenmonth period last year. Visitor numbers from North America were also up +16.6% compared to the same time period, of January to November, the previous year.

Visitors from Australia and developing markets were up +13.1% and mainland Europe experienced an increase of +5.5%, compared with the same time period last year. Niall sites increases in direct air access and market diversification strategies as key factors to this growth.

Yet, visitor numbers from the UK have declined 5.2% in 2017. Niall states, “The fall in the value of sterling has made holidays and short breaks here more expensive for British visitors and has made Britain more affordable for visitors from many of our top markets. In 2018, Tourism Ireland will continue to place a greater focus on our ‘culturally curious’ audience, who are less impacted by currency fluctuations. However, competitiveness and the value for money message remain more important than ever in Britain right now.”

Brexit remains a major concern for the hotel sector, according to the latest quarterly barometer from the Irish Hotels Federation (IHF). With UK visitor numbers down by 6% year on year, according to the latest CSO figures, three in five (59%) hotel and guesthouse owners say the weakened sterling has had a negative effect on their business during 2017. This compares to just two in five (45%) this time last year. Three quarters (75%) of hoteliers saw an increase in business from the domestic market during 2017, while nearly seven in ten (68%) said their US business had increased.

Business from continental Europe continued to grow also, with over half of the hoteliers (51%) reporting an increase in business from Germany and almost four in ten (38%) seeing an increase in business from the French market. The net effect though is that overall growth is slowing, with overseas visitor numbers increasing by just 3% to the end of October 2017, compared to a rise of over 11% at the same time last year. Mr Joe Dolan, President of the IHF said that while visitor numbers may still be up, the tourism and hospitality sector cannot afford to be complacent about the future. “The continued fallout from Brexit and the slowdown in visitor growth are worrying as they have a significant regional bias. For too long we have had a two-tier tourism sector where businesses in the major cities and tourism hotspots benefit more than the regions. We must diversify into new markets and we welcome the work being done in that regard.

However, it cannot be at the expense of our existing markets, particularly the UK, which has the broadest regional and seasonal spread of visitors.” He added: “Nearly nine in ten hoteliers (86%) plan to undertake refurbishment or capital investment projects over the next year while over half (53%) expect to increase their staff levels in 2018, with most intending to recruit staff across all levels of their business.”

MUSGRAVE MARKETPLACE REVEALS THE HOTTEST FOOD TRENDS OF 2018 Much like fashion, trends can be fleeting in the food industry. Quinoa, almond milk, kale and avocados, all relatively unknown foods a few years ago, now feature in many shopping baskets. Food trends expert at Musgrave MarketPlace, Dr Deirdre Moriarty, has outlined the key trends we can expect to find in our favourite restaurant or bar in the coming year. While time gone by may have been dominated by proteinpacked meals, Deirdre predicts carbs as the comeback kid of 2018. Having fallen out of favour thanks to diets such as Atkins and Paleo, next year pasta and breads will be making a return to our plates. We can expect to see more restaurants experimenting with bread flavours as artisanal breads become a more popular option. Spring of 2018 will also set off a floral affair with chefs, baristas and mixologists, according to the expert. Whether it’s adding whole flowers and petals to dishes or infusing the likes of elderflower into cocktails, there will be no escaping this phenomenon. 2017 highlighted a big emphasis on playful, unicorn-themed food but be prepared to embrace the dark side in 2018 thanks to activated charcoal. Deirdre says it will be used in everything from ice cream cones to hamburgers to create a dark delight for adventurous foodies. She also notes that brunch has been embraced with gusto in the Irish market. The final food trend for 2018 will continue this theme, however, she says we can expect to see breakfast extend into evening-time, as restaurants begin to offer this as an all-day item on the menu.

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IT'S A BUSY TIME FOR FÁILTE

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IT’S BEEN A BUSY TIME FOR TOURISM AND FÁILTE IRELAND WITH SOME IMPORTANT INFLUENTIAL OVERSEAS VISITORS, PRESTIGIOUS AWARDS, FESTIVAL ANNOUNCEMENTS AND A FOCUS ON SUSTAINABLE TOURISM

SCATTERY ISLAND

WINS TOP EU AWARD Pictured are (L-R) Ian Lynch and Diarmuid Whelan, Scattery Island Development Group, WITH Minister Brendan Griffin and Paddy Mathews, Fáilte Ireland

WILD ATLANTIC WAY CYCLE SPORTIF 2018

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cattery Island, County Clare was crowned this year’s Irish winner of the 2017 EDEN (European Destination of Excellence – Tangible Cultural Tourism) Award, recognising it as the destination in Ireland which has best used its local tangible cultural assets to grow visitor numbers.

The EDEN awards was officially presented by the Minister of State for Tourism and Sport, Brendan Griffin TD, at a ceremony in the Vandeleur Walled Garden, Kilrush, Co. Clare. Scattery Island was one of three Irish destinations shortlisted under this year’s Tangible Cultural Destination theme with two runner-up destinations, Ceide Coast, Co Mayo and The Norman Way, in Co Wexford.

Fáilte Ireland manages the EDEN competition in Ireland and Paddy Mathews, Head of Innovation for Fáilte Ireland, emphasised: “This year’s theme focused on small, emerging, non-traditional destinations located off the beaten track that offered an authentic tourism experience. This is something Ireland has in abundance which made for a close and fiercely competitive competition.

“During the adjudication, Scattery Island demonstrated a strong commitment to balancing the preservation of archaeology, environment and cultural heritage along with pursuing opportunities for exploration and enjoyment by visitors.”

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áilte Ireland, in conjunction with cycling specialists Ride Wild, released a new exciting video taken during this year’s Wild Atlantic Way Cycle Sport to launch the 2018 Wild Atlantic Way Cycle Sportifs, the first of which will begin in April 2018. The Wild Atlantic Way Cycle Sportif is Ireland’s only fully supported, multi–stage cycling event and will take place twice next year: in April (20th April – 8th May) and September (8-26th).

For those looking for further information, they can visit website: www.wildatlanticwaycyclesportif.ie.”

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Commercial

PROFILE

A MAJOR COUP FOR TOURISM AS TOP CHINESE TALK SHOW PUTS SPOTLIGHT ON IRELAND Pictured at Trinity College during filming was Chinese presenter Gao Xiaosong.

DUBLIN

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FÁILTE IRELAND WELCOMES RECOGNITION OF DUBLIN IN NATIONAL GEOGRAPHIC TRAVELLER MAGAZINE’S 2018 BEST

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opular Chinese talk show Morning Call, which is among the world’s top online talk shows, will broadcast five episodes on Ireland over the next few months. Presented

by Gao Xiaosong, an iconic figure in Chinese folk music, the programme has accumulated over 1.85 billion views. Together with Ciara Sugrue, Fáilte Ireland, explained: “This is a fantastic coup for Irish tourism and will bring Ireland to the attention of millions of Chinese viewers. It is hugely important for Ireland to gain greater exposure in the Chinese market place and we were delighted to assist this popular Chinese talk show by showcasing the best Ireland has to offer. We hope the fun, excitement and enjoyment of an Irish visit – as conveyed by the programme - will prove infectious and encourage many viewers to put Ireland on their ‘to visit’ list.”

MANAGING VISITOR NUMBERS

GETTING THE BALANCE RIGHT

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elivering a sustainable tourism sector can maximise tourism’s economic and social contribution but, in order to achieve this, we must acknowledge the challenges posed by patterns of strong growth in the tourism sector and take a pre-emptive approach to addressing them. These remarks were made as Pau Kelly, CEO, with Fáilte Ireland addressed delegates at ‘The Visitor Management Challenge – Getting the Balance Right’, a one day conference in the Ashling Hotel, Dublin, which was organised by the Irish Centre of Responsible Tourism in conjunction with Fáilte Ireland.

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Harold Goodwin, Responsible Tourism Partnership, Paul Kelly CEO Failte Ireland, Claudio Milano, OSTELEA School of Tourism & Hospitality Barcelona and James Chilton, Irish Centre for Responsible Tourism.

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áilte Ireland were delighted to welcome the inclusion of Dublin on the prestigious ‘2018 Best of the World’ list announced

by National Geographic Traveller magazine. Dublin was selected as one of the 21 ‘must-see’ destinations to visit in the year ahead. Keelin Fagan, Head of Dublin at Fáilte Ireland in welcoming Dublin’s inclusion on the 2018 Best of the World list said that it is a positive recognition of Dublin’s position as a vibrant, friendly and culturally rich international city break destination for visitors from across the world.

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COVER STORY

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NO PLACE LIKE HOME Catherine Fulvio talks to Donna Ahern about what expats miss most being away from home.

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COVER STORY

If

there’s one thing that Irish emigrants all admit to missing about home, it’s the food. From rich butter to favourite brands, Ireland’s diaspora maintain a strong affection for the country’s foods.

Catherine Fulvio’s new television series, Tastes Like Home, which is sponsored by Londis, taps into that connection. One of Ireland’s top culinary stars, as well as being the proprietor of Ballyknocken House & Cookery School and an award-winning cookbook author, Catherine says that the show is “all about the food memories and the connection that Irish diaspora have with Irish food and produce.”

Growing up on a farm in Ballyknocken, Catherine has strong recollection of her own enjoyment of local Irish produce. She says, “One of my favourite aspects to the show is how I get to witness first-hand the connection people have with the food they grew up with and the emotions stirred up by the fond memories it evokes. A familiar smell, a voice, a taste – it can throw you right back to sitting in your mother’s kitchen and for people living abroad, the emotion is even stronger because they have that physical distance from home.”

The television series sees Catherine travelling far and wide to explore this connection, from Mexico to South Korea and everywhere in-between.

CLOCKWISE FROM TOP: Catherine at a tea ceremony in Korea; in the V&A market in South Africa; in Korea; cycling in Vancouver

EXOTIC ADVENTURES Through the course of making the new tv series, there were a number of outstanding experiences. Catherine recalls, “Each destination offered something very different and of course being a foodie, I was looking at what people ate locally.” Travelling to record the series led to invitations to try some of the rarer forms of local cuisine for Catherine, who naturally seized the chance.

“I guess the most unusual was sampling the deep-fried grasshoppers with the guacamole in Mexico and the deep fried hard shell baby crab in South Korea – that was crunchy,” she notes.

But the experience impressed upon her how important these dishes were, not only to the locals preparing them, but also to visitors and tourists. Catherine says, “What was really evident to me is how much food is part of the overall holiday experience and sampling local food is a fundamental part of the tourist product and the destination. In fact, it seems that more and more tourists are actively seeking out food experiences as part of their overall destination experience, which is what we do here at Ballyknocken

House & Cookery School where we welcome a lot of international visitors!”

It wasn’t all grasshopper and baby crab, of course. Catherine got to enjoy some truly special meals over the course of the series too.

She notes, “The most outstanding meal was in Passion Restaurant by Martin Berasategui in Playa del Carmen in Mexico. I opted for the wine pairing and I was not disappointed.

It is not just a dining experience but a feast for the senses.

“And I can’t omit Capetown either, where I visited the Delaire Graff Estate, a leading destination for wine, art and hospitality with breathtaking views of the Stellenbosch Valley and amazing sunsets – the ostrich plate was a sight to behold and carefully layered flavours and textures made it even more special. It was only a shame I was on my own, it’s not nearly as romantic with a camera crew beside me!”

FOREIGN MARKETS As well as being served meals, of course, Catherine explored various markets on her travels. A familiar face on Irish television screens, fans are well-aware of how skilled a chef she is and how much value she places on high-quality produce. A visit to the Granville Island Public Market in Vancouver stood out in Catherine’s mind as a particularly special shopping experience.

“This indoor market is packed with artisanal produce as well as a fantastic array

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COVER STORY

CLOCKWISE FROM TOP: Catherine in Vancouver; on location in the colourful Muizenburg, South Africa; with Mary McGowan in Roscommon; in Tequila Town, Playa del Carmen, Mexico.

of fresh Asian fruits and vegetables – it’s a fascinating assortment of colourful food and vibrant produce,” she says.

“It is a real feast for the senses and easily accessed by foot, bike or car but I recommend taking a water taxi or Aquabus as they are known, these are little local ferries that travel back and forth across the harbour and you are will get great water views of the city.”

While visiting the Granville Island market, Catherine also explored some of the dining on offer there, as well as the

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HOTEL

booming craft-brewing scene in Canada. “I highly recommend lunch at the Granville Island Brewing Company; Canada’s first microbrewery opened in 1984, they use all-natural ingredients creating fresh local flavours which can be enjoyed paired with some delicious food pairings. Right up my street,” Catherine states.

HOME SWEET HOME With the show’s emphasis on the connection between the Irish emmigration and the

foods of home, Catherine knows that neither the best Canadian craft beers nor the most exciting South African ostrich plates can replace such homegrown pleasures as a pint of stout or a well-made stew. But which dishes does she think stand out as those the diaspora of home miss the most? “Lamb featured strongly in this series which, of course, as a Wicklow girl I can appreciate. Our lamb is really second-to-none, so I was delighted to see it being recognised and enjoyed visiting the family’s lamb farm in Roosky Co Roscommon as part of the making of the series.”

Catherine takes pride in the Irish tradition of high-quality food, reared and prepared to the highest standard. She says, “I believe in fresh Irish produce for two main reasons; firstly the closer you are to the source of your ingredients, the fresher and better they are going to be. Secondly, it is about keeping it local which means nurturing locally owned businesses which use local resources – it’s about being self-sufficient wherever possible.”

Alongside the new series, Catherine also spent 2017 filming her series Lords & Ladles with Derry Clarke and Paul Flynn. She says, “Expect to see Lords and Ladles hit the RTE screens in spring 2018. Again, we visited some great houses with an amazing history.”

However, Tastes Like Home is not only a celebration of Irish-born experiences with food. Catherine also sees food as important element of the tourist product in Ireland. She explains, “My ethos is ‘eat well, be well’ and I love to combine modern Irish food with farm-to-fork principles, taking traditional Irish recipes and giving them my own twist to reflect the abundance of ingredients available on my doorstep.

“I really believe that visitors to Ireland are getting to enhance their experience through the wonderful food we have to offer. Food tourism is already an important element of the tourism industry in many countries and I am delighted to see it becoming more of an agenda here in Ireland.”

A Taste of Home is a food story from Ballyknocken House, nestled in the gentle rolling hills of County Wicklow, where generations of Catherine Fulvio’s family have lived and farmed for over 100 years.

A Taste of Home, The Ballyknocken Cookbook, €22.99, Gill Books

CATERING REVIEW | NOVEMBER/DECEMBER 2017

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Barry and Fitzwilliam Irish Distributors for Brewdog.

FOR ORDERS CONTACT: sales@BandF.ie | (021) 4320900 or (01) 6671755 www.bandf.ie

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DISTRIBUTED BY

Enjoy BREWDOG Sensibly.

DISTRIBUTED BY

05/12/2017 12:20 20/12/2017 06/12/2017 17:06 15:14

Some hotels are blind to the law on packaging recycling.

Any hotel with a turnover of €1 million and that places 10 tonnes or more of packaging on the market must comply with the Packaging Regulations – or face prosecution. Compliance is as easy as joining Repak, which is the most cost effective option chosen by over 2,000 Irish companies.

So, whether you are Harry’s Hotel or Larry’s Lounge, don’t wait until the inspector calls *. Remember the packaging you supply is your responsibility!

Find out more about Repak and your company’s obligations on repak.ie or call us on (01) 467 0190.

www.repak.ie

* Failure to comply with the Packaging Regulations can lead to a fine of up to €500,000 on indictment or imprisonment for a term of up to 3 years.

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FEATURE

SEEK TO ADDRESS

B

rian McGettigan, Owner of Address at Dublin 1, has 25 years’ experience working in the hotel industry. His introduction to the industry began in his father’s family-owned company the McGettigan Hotel Group.

In 2004, Brian purchased the North Star Hotel, a 140 bedroom hotel in Amiens Street. In 2009 Brian, along with his wife Ciara, undertook a major expansion project in the hotel, adding three additional floors of premium club bedrooms and suites, a premier club lounge and several conference and meeting facilities. In 2013, the North Star Hotel was upgraded to a premium four star hotel to include 160 guest rooms.

With the recent addition of the Address at Dublin 1, the hotel now boasts 240 bedrooms. The cost of the development and the reconfiguration of all public areas is €20 million to-date.

The Address forms the latest part of a sustained expansion by Brian and Ciara

whose other recent acquisitions include The Kingwood Hotel in Citywest, and The Ambassador Hotel in Cork. They have also celbrated the introduction of the highly successful McGettigan’s Cookhouse & Bar into each hotel; all of which have their own off-street access.

Aside from a strong business model and prudent investments, Brian believes that much of the group’s success has come about due to their overall philosophy of continually improving standards of quality and service, with the bar set to be raised once again with The Address at Dublin 1.

The hotel is set to offer the Dublin market a state-of-the-art, high-end boutique hotel option from its central location on Amiens Street.

The boutique hotel has over 80 rooms and was built on the site of the North Star Hotel carpark, creating a unique ‘hotel within a hotel’ experience. The new bespoke development will operate as a separate brand with its own dedicated personnel and hospitality services.

A new high-end boutique hotel, Address at Dublin 1, recently opened in the capital. Owner Brian talks to Hotel & Catering Review about what makes his venue a ‘brand new hotel experience’.

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CATERING REVIEW

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FEATURE around; we have used the very best of skills, craftsmanship and Irish materials to create a unique hotel offering.

Whenever we travel we are always on the lookout for what features top new hotels are offering in other cities.

“As you’ll see from the in-room technology, we are reaching standards that are not yet seen elsewhere in Dublin. Technological advances include floor sensor lighting that provides lowered levels of brightness to guide guests around their rooms during night hours and automated curtains and lighting.”

#food offering

“The vision was to deliver the very best hotel possible and given its excellent location we want to maximize its potential,” says Brian.

“The process began with the exterior; we wanted to create a premium look and feel and so began by illuminating the exterior LED lights, creating a stand-out nighttime feature. There was a gap in the Dublin 1 market for a premium property like this; it’s so well located in the heart of the city, with a close proximity to all major modes of transport, which is ideal for serving our key market in the IFSC.” The formula for The Address is luxury and privacy; with its own exclusive rooftop Club Lounge offering amazing views of the city and award winning dining in McGettigan’s Cookhouse & Bar, it’s a top class product that’s exclusive and self-contained.

“We wanted to offer our guests a unique and exclusive high-end luxury experience in the heart of Dublin. The Address is not just a hotel to stay at; it’s a destination – a brand new hotel experience,” Brian adds.

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HOTEL

The Address offers an extensive food offering through four distinct dining options.

This includes the rooftop Club Lounge and Terrace, McGettigan’s Cookhouse & Bar, The new Parlor Cafe, as well as a redesigned themed restaurant. A key objective is to encourage guests to dine in-house by offering high-end quality food and choice. The pricing structure for all hotel services are competitive, with a good value for all our guests. Brian concludes, “We believe we are competing with a five star offering, at a four star price.” With The Address presenting a unique offering to the Dublin market, the group is now looking towards other opportunities that complement the existing strategy.

INTERIOR DECOR The new bespoke development is a stand-alone building with its own brand and amenities, which the group have worked extremely hard on before market launch. “We did a lot of research into what services the top hotels around the world are offering and have aimed to combine the best in to our guest rooms and suites in a way that is unique to us,” Brian explains.

“For us, the understated luxury of the Address at Dublin 1 is evident all

LUXURIOUS BEDROOMS Each of the luxurious bedrooms and suites boast the highest level of detail and high-quality finishes, including state-of-the-art in-room technology.

This quality is also reflected in the superior finish found throughout with marble bathrooms, extendable working desks and bespoke leather executive chairs found in each room.

Brian says, “The Address at Dublin 1 is a new luxury brand for us and we had a strong vision for each and every detail that we wanted throughout the building, from the unique design touches in luxury bedrooms to the luxurious feel in the public areas.”

“We wanted to encapsulate a feeling of natural and understated refined Irish luxury. We worked with a fantastic committed team of architects, designers and building team who took our vision wholly on board and brought it to life. “ Brian and Ciara are very hands on and directly project manage the majority of the build and fit-out of the hotel.

“We worked closely with Jason Tyler of Tyler Owens on the building plan and execution. We also worked closely with Frank Ennis and Suzanne Roche of Frank Ennis to reconfigure the ground floor public spaces.”

Brian tells Hotel & Catering Review that they made a very conscious decision to support top Irish craftsmanship as much as possible in every element of the build and fit- out in the hotel. He says, “All of our bedroom furniture design have been custom-made by Castlebrook furniture; our carpets are custom designed by Ciara and made by Ulster Carpets; soft furnishings were designed by Avoca and Abbeylands. All our marble and designer sanitary-ware is provided by Tilestyle.”

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20/12/2017 17/11/2017 17:07 14:04

ON THE MENU

s y i d n e n U u S p

A classic Eggs Florentine, is the perfect dish for an indulgent weekend brunch.

Susan Ahern looks at the top spots, that serve her favourite meal of the day.

Odessa

The Bodega

Farmer Browns

Irish Film Institute

Two Eggs on an English Muffin with a Hollandaise sauce and home fries. Florentine w/ spinach €10.95

Ripened Avocado with poached Eggs and Hollandaise Sauce, served on toasted Sourdough. €9.50

Creamed Mushroom Bruschetta, Pesto, Poached Egg & Rocket – €8.50

Contemporary dining room with an international menu, three storeys of space for live gigs and DJs, and a reputation for modern, casual dining. With spinach, swapped for the bacon and their silky Hollandaise sauce nested on an English Muffin, it provides vegetarians with the ideal alternative to eggs benedict. The portions are pretty large, which leaves you feeling happily full.

Pair with their Italian Prosecco Spumante, €7.00. .

An ornate, high-ceilinged nightspot with a reputation of being a panglobal restaurant by day, The Bodega has been described as the grand dame of Cork’s Old Town. The Bodega with its refreshing contemporary take on the brunch classic Eggs Florentine, offers gastronauts poached eggs, all doused in tangy hollandaise sauce and features the fruit du jour avocado as an accompaniment served on toasted sourdough. Pair with a their Black Raspberry whiskey cocktail.

Eggs Florentine €11 Wilted spinach, free range poached eggs & minted hollandaise on ‘Bretzel’ doorstop batch toast with pomegranate & pesto’s.

Served on Saturday: 11am til 3pm/ Sunday: 11am til 3:30pm Address: 13 Dame Court, Dublin 2 Phone: (01) 6703080

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HOTEL

Served: from 11am -5pm.

Address: The Old Town Whiskey Bar at Bodega 44-45 Cornmarket St, Centre, Cork, T12 W27H. Tel: +353 21 427 3756

Simple, delicious and quirky Irish/ American inspired dishes using Ireland’s artisan suppliers. Using plant based alternatives this effortlessly chic eatery serves up food, which has become a favourite for so many brunch regulars, such as wilted spinach and its thick crusted doorstop batch accompanied by a basil pesto. Pair this with a Sparkling Elderflower Lemonade €3.95, or an Elderflower Mimosa €7.95.

Served: from 11 am – 5 pm, Address, 25a Bath Avenue,Beggars Bush, Ballsbridge,Dublin 4.

Tel: 0863948255

This haven for film foodies boasts a high quality yet affordable menu. This dish is the star of the brunch show. The option of the accompliment of their ever so welcoming BFI Parmesan Fries – €3.50 is a lot more Sundance then Hollywood. Pair with a Spirulina, Banana, Apple Juice Smoothie – €4.50 , or a Bloody Hot Mary €8.95 for those nursing a post ceremonial style night on the town.

Brunch Saturday & Sunday from 12:30pm.

Address: 6 Eustace Street, Temple Bar, Dublin 2 Email: info@irishfilm.ie, Tel: +353 1 679 5744.

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Commercial

PROFILE

Coldroom?

IT’S JUST A WHITE BOX!... OR IS IT? JOHN SMEE, ENGINEER AT KILKENNY COOLING SYSTEMS ON WHY YOU SHOULD PUT JUST A LITTLE BIT MORE THOUGHT INTO YOUR COLD ROOM SPECIFICATIONS.

I

t looks like a simple white box and virtually every commercial kitchen has at least one of them. If one were to ask a hotelier or chef about the merits of their particular cold room, would they be able to list them? John Smee engineer at Kilkenny Cooling Systems believes they would not.

The challenge for Kilkenny Cooling Systems as a manufacturer of high-quality coldrooms is that the person who buys the product is not the one who will spend the next decade using it because coldrooms are sold to refrigeration contractors rather than directly to the end-user.

Customers have a keen eye on price, but what is it costing

in the long run? Heavy-duty door furniture, strip curtains, bumper bars, stainless steel door reveals and aluminium chequer plate for trolley traffic are all recommended options for a busy cold room but are often overlooked.

NOTABLE PROJECTS Kilkenny Cooling Systems has a track record of meeting the demands of highly exacting customers: Avoca Dunboyne was one notable project whereby heated glass for display coldrooms was used to showcase the company’s premium project range to great effect, however the Adare Manor project (opened November 2017) was the

largest and most demanding coldroom project of its kind in the country.

Everything in Adare Manor was specified to a tee, from the stainless steel door reveals to the electrics being integrated into the coldroom panelling for a neat, tasteful architectural finish to the installation.

Kilkenny Cooling Systems has a dedicated CAD function which easily facilitates the inclusion of accurate coldroom drawings onto architects and engineers plans.

The company’s website www.kilkennycooling.com has pictures, and video features of past installations, the most recent Kilkenny Coldroom project in Adare Manor.

TAILOR MADE APPROACH Kilkenny rooms are manufactured from scratch, bespoke to customer’s requirements at their factory in Kilkenny. Instead of cutting and gluing on-site, the panels are made exactly to order.

Features can be included such as integrated conduits, stainless steel finishes, chequer plate.

All of this affords the company excellent flexibility and the ability to really meet customers’ exact requirements.

Instead of cutting and gluing bought in panels – Kilkenny rooms are made exactly to order. It is this ‘tailor-made’ approach that sets the Kilkenny coldroom apart.

All Coldrooms Are Not The Same Another challenge faced by Kilkenny is that to the typical restaurateur all coldrooms look the same. This however isn’t the case:

1

Our coldrooms are supplied with a removable protective film which protects the panels from bumps and scrapes when they’re being installed. We also use a high quality insulation with a very low GWP (Global Warming Potential). We have options on heavy-duty door furniture which we always recommend our customers go for, because some of these rooms can get a lot of abuse.

2

These things makes us a little more expensive. We think it’s worth it!

But really our challenge is to educate those who will ultimately be using the room that a little extra investment at the installation stage really is money well spent.

3

A well-made cold room saves on running costs too, simply because it’s insulated better so the refrigeration system doesn’t have to run as often, saving electricity.

HOTEL

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DOOR

KEY TO THE DOOR

KEY TO THE

Openings, Closures, Refurbs and Acquisitions

ELY WINE BAR BUILDING SELLS FOR ALMOST €1.8M The building that currently houses Ely Wine Bar and restaurant in Dublin 2 has been sold for in the region of €1.8 million. The four-storey Georgian building is producing rental income of €127,000, reports the Irish Times. Ely Wine Bar, which has been based in the Merrion Row premises since 1999, occupies the ground floor and basement at reportedly a rent rate of €82,000 - about 65% of the income. It is believed that the eatery has seven years remaining on the lease. Other occupants within the over basement building include Gourmet Burger and Abacus.

THE SAVOY LIMERICK INVESTS €500K IN NEW OFFICES

The Savoy Hotel in Limerick has recently announced the opening of eight new hi-tech offices in its business centre in a 500,000 investment. The city’s only 5-star hotel, which also owns The George Hotel in the city centre as well as the Hamptons Bar & Grill, has said that this will enable the group to create more jobs and to add to its current team of 220. “Local and state agencies have very positively indicated that small companies and startups are coming to Limerick and the Mid-West, looking for a ready-to-go home in a vibrant, hi-tech, collaborative environment,” The Savoy GM, Damien Harnett says.

“At The Savoy we are delighted to offer our Savoy Space offices to these small companies and start-ups, to assist them in their growth, development and ultimate success.” The new suite of offices, designed by Italian design group Studio Arredo/Think Green, is located on the second floor of the city centre Limerick hotel.

The Savoy offices also benefit from other onsite Savoy facilities including communal meeting spaces, spa, pool, gym, bars and restaurants.

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DALATA HOTEL GROUP LAUNCHES OWNBRAND COFFEE SHOP The Dalata Hotel Group has recently launched its first ever own-brand Red Bean Roastery coffee shop at its flagship Clayton Hotel, Leopardstown, Dublin 18. Red Bean Roastery has launched with 14 Coffee Docks in Clayton and Maldron Hotels throughout Ireland & UK, and this is now the first stand-alone coffee shop with two more planned for rollout in Dublin in 2018.

Alan Deller, General Manager of Clayton Hotel Leopardstown says, “This addition to the hotel and the Sandyford business district is a fantastic step forward in providing more facilities in the area. Top class services and facilities are very much in demand and this is what we are providing”. The coffee shop is located adjacent to the Clayton Hotel Leopardstown in Central Park, Sandyford’s premier business district, which boasts anchor tenants such as Vodafone, Salesforce, AIB, not to mention, Bank of America.

DALATA HOTEL GROUP EXTENDS BALLSBRIDGE HOTEL LEASE The Dalata Hotel Group has recently announced that it is planning to extend its lease agreement on the Ballsbridge Hotel, Dublin, until October 2018, at which point the option will exist for a further extenuation to March of 2019, reports Irish Independent. The Dalata first took over the lease of the four-star, south side hotel in 2011. “We are pleased to extend our lease with Chartered Land on the Ballsbridge Hotel for the busy 2018 season,” Dalata Deputy CEO, Dermot Crowley says. “The Ballsbridge Hotel is a landmark hotel providing close to 400 bedrooms and conference facilities in the competitive Dublin city centre market.”

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FEATURE

600ROOMS PLANNED FOR GALWAY A recently published study by Savills Ireland shows that 600 new hotel bedrooms are planned for Galway from 2020. Hotel & Catering Review reports.

H

oteliers and developers are planning 600 new hotel bedrooms for delivery in Galway from 2020, according to a new study by Savills Ireland. Strong hotel trade is encouraging this developer activity. According to Trending.ie, in 2016, Galway hotel

occupancy was over 74%, up from 69% in 2013. Over the same period, average room rates grew from €72 to €95, which was €10 ahead of Cork City.

During the peak summer months of 2017, Galway hotels had a vacancy rate of only 5% and this strong demand has helped Galway outperform Cork.

“Development finance remains

Proposed hotel developments include: Hotel

Development

Planning Status

New Rooms Star

Park House

Extension

Granted

15

4 Star

Market Street

New

Awaiting

200

3 star

Prospect Hill

New

Granted

139

3 star

Connacht Laundry site

New

Granted

136

4 star

Glen Oaks Hotel

Extension

Granted

27

3 star

Spinnaker House

New

Granted

26

3 star

Maldron Hotel Sandy Road Galway

Extension

Awaiting

61

4 star

Glenlo Abbey Hotel

Extension

Granted

17

5 star

Travelodge Galway City

Extension

Granted

17

3 star

Menlo Park Hotel

Extension

Granted

12

4 star

650 There are 3,218 rooms in Galway City as of 2017 and, if all proposed hotel projects are completed, the hotel bedroom supply in the Galway market will increase by 20%. However, Savills’ do not envisage all of the speculative Galway hotel projects progressing’.

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HOTEL

difficult to secure, coupled with strong build-cost price inflation. However, the aspiration for new hotel development in Galway remains strong – and with good reason,” Aaron Spring, Associate Director of Hotels & Leisure at Savills Ireland says.

“Galway has traditionally enjoyed many high season events – such as the Galway Races, Arts Week etc. but current occupancy levels indicate demand is becoming less seasonal.”

Compared to other cities, Galway has seen fewer hotel transactions.

However, the recent sale of the 261 bedroom Radisson Blu Hotel for approximately €50m to MHL Hotels – and the examinership process of the G-Hotel and Meyrick – are a strong indicator of the demand for properties in the city.

Currently underway is the extension of the Park House, which will add 15 rooms in an adjacent block in early 2018. Ten hotels are currently in various stages of the planning process, with the development of new builds and extensions in the pipeline. According to Savills, the majority of the proposed development is planned from 2020, with very little due for delivery before then.

Unlike previous years, hotel development will be focused in the city versus out-oftown locations.

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Commercial

PROFILE

Food & Bev Live 2018 OPENS FOR BUSINESS

LEADING LIGHTS FROM THE FOODSERVICE, HOSPITALITY AND TECH SECTORS WILL DESCEND UPON FOOD & BEV LIVE 2018 - RETURNING TO THE CITYWEST EVENTS CENTRE, DUBLIN ON THE 6TH - 7THFEBRUARY 2018.

T

he two-day show which is brought to you by IFSA, the organisation behind the phenomenally successful CATEX show – is the only trade show in 2018 which will see all industry support, and in February, it will welcome the first-ever Global Hospitality Tech Summit, which is being hosted by the Restaurants Association of Ireland (RAI).

John Cunningham, Chairman of IFSA comments: “Following the highly successful 2016 event, and the incredible feedback from CATEX 2017, IFSA, has worked hard ensure the 2018 event delivers value to both exhibitors and visitors.”

As well as providing the ultimate platform for networking and forging new relationships, Food & Bev Live is a mustattend event for finding the latest, cutting edge products across food and drink, catering equipment and technology. For the first-time, the show will also host the Stonehouse Trade Event, where Stonehouse’s White Hat brand and product portfolio will take centre stage.

GLOBAL HOSPITALITY TECH SUMMIT AT FOOD AND BEV LIVE 2018 The two-day programme will feature an incredible line-up of top industry figures such as Amanda Roche Kelly from Just Eat, Ailish O’Brien from

HOTEL

(L-R) Declan Byrne, Bartenders Association of Ireland, John Cunningham, IFSA, Gareth Mullins- The Marker Hotel & Eurotoques, Shauna Downey, Restaurant Association of Ireland, Niamh Kenny, IFSA and Ruth Hegarty, Chef Network.

Google, and Noelle Daly and Stephen Cluskey, from Mobility Mojo who will focus on ‘How Technology is Driving Accessible Tourism’. To see a full line-up of speakers, visit: www.hospitalitytechsummit.ie/ speakers CELEBRATING THE BEST OF ARTISAN FOOD Recognising excellence in artisan foodservice, the popular Chefs’ Choice area features small producers, who hope to meet key buyers, make valuable contacts and increase awareness of their products.

SERVING UP THE BEST TALENT Food & Bev Live 2018 will continue the event’s history of celebrating excellence within the

industry. Home to world-class competitions, over the two days, the show will be hosting the National Barista Championships, organised by the Irish Chapter of Specialty Coffee Association (SCA) and sponsored by Avonmore and La Marzocco, and the Bartenders Association’s Irish Cocktail Championships.

With skills high on the agenda, the Euro-Toques Live Stage and the ‘hotly’ contended Chef Ireland Culinary Competitions will also feature at Food & Bev Live, alongside the Contract Caterers Competition, organised by the Panel of Chefs of Ireland.

CHEF NETWORK STIRS UP HOT DISCUSSIONS Set to bring chefs together to

connect, communicate and collaborate, the Chef Network Hub is a dedicated social and hospitality space where chefs can meet, exchange ideas and discuss topics. This is THE place to be for chefs who are looking to expand their knowledge.

With a new look and extended layout, and a host of new exhibitors, Food & Bev Live is THE place to do business in 2018. For the full list of exhibitors, and to register your attendance, please see www.foodandbev.ie For enquiries, please contact Niamh Kenny, Show Manager on 01 846 0020 or niamh. kenny@eventhaus.ie and to book your place at the Global Hosp Tech Summit, visit www.hospitalitytechsummit.ie.

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TRENDING

Birds

PREY

of

Hotel & Catering Review takes a look at the growing interest in the ancient art of falconry.

P

roviding memorable experiences to hospitality guests is always a challenge.

Finding an idea that strikes the right balance between unusual and fun and takes it further to become both satisfying and memorable, certainly takes time and effort. But if visitor reaction is anything to go by, John Duggan at Hawkeye Falconry may have hit upon the perfect solution: guided falconry experiences.

Falconry, the ancient sport of hunting wild prey with a trained bird of prey began in central Asia around 2,000 BC. As Duggan explains: “It’s a form of hunting that goes back at least 4,000 years. It is the most natural form of hunting, as it’s nature against nature.”

Duggan discovered the sport as a young boy, “through a keen interest in medieval history, I got my first bird when I was 13.

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However I got into it seriously in my early 30s, as a way of getting over a serious illness.”

Initially, he started the company in 2015 as an avian pest control business, but changed direction after seeing an opportunity in the south east “for falconry experiences particularly at the hotels.” Still an emerging concept among hoteliers, his company, Hawkeye Falconry is growing.

“We work with several hotels across the south of Ireland but are resident in two,” Duggan says.

“The guests absolutely love our experiences as we delve into the history of falconry while they become the falconer under our guidance for the duration of the experience.”

Hawkeye Falconry offers Kids Clubs sessions, which emphasise the educational side, such as the historical practice of the sport as well as the biology and natural instincts of the birds. It also offers more

#who is doing it Dromoland Castle have different species of falcons, hawks and owls all of which are bred in captivity. Their falconry guest experience lasts 1 hour and 15 minutes. Ashford Castle guests can discover the ancient art of falconry in magnificent surroundings with their private guided Hawk Walks. Park Hotel Kenmare Guests can enjoy the experience on the hotel lawns overlooking Kenmare Bay. Participants can interact with these skilled predators and view their aerial acrobatics against the backdrop of Kenmare Bay and the Caha Mountains.

Powerscourt Hotel Resort & Spa Guests can enjoy a bird of prey exhibitions by Newgrange Falconry within the grounds of the hotel during their stay.

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in-depth experiences for adults, such as a simulated hunt, where Duggan’s hawk chases and catches a dummy bunny and its falconer demonstrates how the hawk is trained to transfer the dummy bunny.

“We use mainly Harris hawks and owls, hawks for the experiences and the owls for encounters at the end of each experience to give the guest a little bit extra. The Harris hawks are bred in captivity and reared by us and only the best and most social are used for the guests,” Duggan says.

Naturally there may be concerns about the possibility of miscommunication with the animal. It’s a matter Duggan considers very seriously. He emphasises the importance of guidance and supervision during guest interactions. “You are dealing with a raptor – a species that kills for a living and has the tools to inflict damage – this is why I stress ensuring that your experience with a licensed, practicing reputable falconer.”

Even cosmetic-seeming aspects of the experience, such as the choice of birds to feature, are looked at with an eye on safety and the knowledge of the falconer. “Hotels can choose birds if they like, but the last word must lie with the falconer, as if not done right you not only let yourself down but also an age old tradition that must be shown the upmost respect. Falconers know the birds, what they can and can’t do,” says Duggan.

Nonetheless, or perhaps because of, Duggan’s firm sense of his birds’ abilities and the guests’ safety, the falconry experiences are a big draw. A smartphone video or instagram story that includes a bird of prey proudly perched on your arm has a strong appeal to many today, and Hawkeye Falconry knows it – even offering its majestic barn owl to deliver wedding or engagement rings on the big days.

Those photo opportunities are the highlight of the experience for many guests, although equally memorable is learning how to recall the hawk from the trees to your gloved fists and even taking over its flying from the falconer. A combination of nature, mastery, and sympathy all in one.

The events are, not too surprisingly, weather dependent. The birds do not enjoy being out when it is particularly windy or raining heavily. “At the hotels we are resident in you would get an experience at a few hours notice,” Duggan says. However at other hotels, particularly the tourist season, may to September, he recommends booking ahead as demand can be high.

SAY HELLO TO OUR NEW LOOK Grand Cafe has a fresh new look, but it’s what’s on the inside that counts.

And that hasn’t changed. On the inside is coffee with a conscience and the same great taste.

For more information on Grand Cafe coffee, please contact: Henderson Foodservice on 1800 805593

Barn owls can deliver engagement or wedding rings on the big day

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ON THE MOVE

Move

On the

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New Appointments, Promotions and Recruitment

JUDITH OWENS

JACK FOX

AOIFE CLARKE

NEW POSITION CHIEF EXECUTIVE

NEW POSITION HOTELS AGENT

NEW POSITION CHAIR

EMPLOYER TITANTIC BELFAST

EMPLOYER JLL

EMPLOYER IRISH SPIRITS ASSOCIATION (ISA)

Titanic Belfast, the World’s Leading Tourist Attraction, has confirmed Judith Owens’ appointment as Chief Executive, taking over the reins from Tim Husbands MBE as Titanic Belfast’s Chief Executive in December 2017. As Titanic Belfast’s Director of Operations and Deputy Chief Executive since before opening in 2012, Judith has been fundamental to the success of the award-winning tourist attraction looking after all front of house operations, including ticketing, events and the visitor experience, as well as recruitment, facilities management, learning and outreach programmes.

Alongside leading the operation of all signature events at Titanic Belfast, including BBC Sports Personality of the Year Red Carpet event, MTV Sounds and BBC Proms in the Park, Judith has also been integral to the commercial development of the business. Prior to her role at Titanic Belfast, Judith was Head of Operations and House Manager at the Waterfront & Ulster Hall for 14 years. With experience spanning nearly three decades, Judith is one of the UK’s most experienced and established operational venue management. professionals.

JLL bolsters their growing Irish hotels and hospitality team with the appointment of Jack Fox as hotels agent. Fox joins from Savills where he worked across high profile residential and commercial developments and transactions with a value in excess of €100 million. Fox has also worked on development management of approx.

400,000 sq. ft. of residential and commercial real estate development and the provision of strategic advice on development sites with the potential for development with a GDV in excess of €1 billion. Fox previously worked as a trainee accountant with Webb & Co. Chartered and Forensic Accountants who provide specialist forensic accounting and corporate finance services to clients in Ireland and the U.K. Fox holds a B.Comm from UCD and an MSc Real Estate from DIT. Commenting on the appointment, Dan O’Connor SVP at JLL stated: “We are delighted to welcome Jack Fox to the JLL team. At a time of significant change in the Irish hotel market, Jack’s financial prowess, amongst many other talents, will bolster our team further”.

Beam Suntory’s Aoife Clarke has been appointed chair of the Irish Spirits Association (ISA), the representative body responsible for promoting the interests of the Irish spirits industry. Aoife, who was previously vice-chair of the ISA, will be the first female Chair of the Association in its 20-year history. She takes over as chair from John Harte of Donohoes Drink Company. Clarke has extensive experience working in the drinks industry and in public affairs, both in Ireland and internationally. She has been the senior director of international public affairs at Beam Suntory for over four years. Beam Suntory owns Cooley Distillery, one of Ireland’s largest Irish whiskey distilleries.

Prior to this, she was a senior executive at Alcohol Beverage Federation of Ireland (ABFI) for over five years. She also worked for the Irish BioIndustry Association and PharmaChemical Ireland. The Irish Spirits Association was established in 1997 and acts as a voice among national and EU policy makers for issues such as taxation, labelling, trade and the ongoing international protection of Ireland’s Geographic Indicators (GIs).

HOTEL

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Commercial

PROFILE

SAVE MONEY WITH REPAK'S Prevent & Save PROGRAMME REPAK’S PACKAGING TECHNOLOGIST BRIAN WALSH, EXPLAINS THE BENEFITS OF GETTING A REPAK MEMBERSHIP Q: Can you explain what Repak is and your role there?

A: Repak is a not for profit organisation set up by industry in 1997. As a packaging compliance scheme we help our 2200 members to comply with EU packaging waste legislation. If your business has a turnover of greater than €1million and places 10 tonnes or more of packaging on the Irish market, then Repak can help you with your obligation to fund recycling in Ireland.

Repak has grown packaging recycling in Ireland from around 15% in 1997 to 70% today.

In my role as a Packaging Technologist I work closely with our members to help

Brian Walsh Packaging Technologist

them optimise their packaging systems in order to help them reduce the amount of packaging they place on the market and prevent packaging waste. I also work with environmental and industry stakeholders in order to help encourage waste reduction by businesses.

Q: What is Prevent & Save and what are its benefits?

A: Prevent and Save is Repak’s packaging optimisation programme which is free of charge to its members. Our team can assist your hotel or restaurant to optimise your packaging.

This “stop waste before it happens” strategy helps avoiding overpackaged,

disposable, and non-reusable or non-recyclable products where possible. As you generate less waste, your waste management costs go down.

Where packaging waste is inevitable, we also advise you on how you can maximise recycling. As general waste is more expensive to collect and process, further cost reductions are possible.

Q: Who can benefit from Prevent and Save?

A: Whether you own a large hotel or run a small restaurant, the service is free of charge to Repak members as part of their membership with us.

We try to share best practice amongst our members and regularly publish case studies that highlight the ways in which our members have implemented reductions in packaging.

These case studies can provide other members with tips and tricks that they can use to reduce waste and save

money in order to maximise the benefit to all and we only publish what each member is willing to share.

Q: Can you provide an example of a Hotel that has benefited from Prevent and Save?

A: In April 2017 we worked with the Lough Rynn and Kilronan Castle Hotels in order to assist them in reducing packaging waste and developing their waste management programme.

The programme involved an on-site survey of the hotel including storage areas, kitchens, bars, function rooms, designated areas for wasteand accommodation areas.

The hotels then received a report with detailed recommendations and on-site training of key staff to help support the implementation of their plan. The programme has already helped the hotel to minimise and better segregate waste on site.

What are the benefits of Repak membership?

There are many benefits of joining Repak which include: • Full legal compliance for packaging placed on the market.

• A cost effective solution as an alternative to self-compliance.

• Full reporting to the Local Authorities and the Environmental Protection Agency.

• No requirements to display that you take back packaging.

• No bi-annual public notification on national newspapers.

• No quarterly and annual reporting to the local authorities.

• License to use the international Green Dot symbol.

• Access to our dedicated membership team.

HOTEL

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FOOD HEROES

Keeping

Fresh things

Chef Kevin Dundon talks to Donna Ahern about his passion for indigenous ingredients and his busy year ahead.

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A well-known chef with a love of locally sourced indigenous produce Kevin Dundon considers himself spoilt with the positive bounty of fresh seafood, fruit and vegetables on his doorstep.

Ingredients sourced from his garden and from the kitchen gardens at his hotel Dunbrody Country House, as well as from the nearby Hook Peninsula.

When Kevin isn’t in the hot confines of his kitchen, he loves to spend time unwinding in the great outdoors. Speaking with Hotel & Catering Review, he tells how he enjoys rowing along the Barrow river a couple of times a week. “You’re out in the elements,” he says, “when it’s raining it’s still beautiful – one man and his boat – it’s just great!”

His passion for fresh and simple ingredients is reflected in his many cook books. As he explains, his recipes predominantly feature, locally sourced, seasonal produce with the addition, of one important not so secret ingredient. “We have our own vegetable and herb garden at Dunbrody, we use

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FOOD HEROES

TV PROFILE Over the past few years Kevin has steadily built his media profile and has appeared on numerous TV channels abroad such as the popular BBC1s Saturday Kitchen as well as CBC (Live) Canada. Closer to home, Kevin has become a household name through his regular appearances on RTE (Live) the Today Show, as both chef and panelist.

More recently, as a Good Food ambassador for SuperValu, he frequently appears on the Irish retailer’s TV advertisements. However, 2013 brought the launch of Kevin’s eight-part cooking series, Kevin Dundon’s ‘Modern Irish Food’ and his Christmas Special, ‘Christmas Made Easy’ which was broadcasted on both RTE as well as American TV. Kevin Dundon’s Back to Basics aired on PBS and Create TV in the US and UTV Ireland here at home.

use the produce from there as much as possible, we are also lucky to be right on the coast, so fresh seafood is nearly always available,” he says, “I have been known to use the odd knob of butter or two!”

The same approach applies to the dishes that he prepares from his restaurant. When referring to the type of cuisine he serves he explains, ‘‘I cook contemporary Irish food using indigenous ingredients in the restaurant. I cook traditional meals at home, non-processed with loads of seasonal veggies.

“We are all a lot more aware of the foods we are putting into our body. We are feeding our children, less sugar and salt and less processed foods which is very important for a healthy diet.”

So aside from the steady shift towards healthier and clean eating does Kevin think Irish peoples taste in food and palettes have changed in recent years?

“Absolutely, as a nation we travel abroad a lot more now and experience new

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cuisines and flavours, our palates have developed – look at all the new fruits and vegetables available in our supermarkets now compared to 5 years ago, and there’s a demand for them!”

So which chefs working in Ireland today standout for Kevin? “Derry Clarke and Richard Corrigan for their passion and support for Irish food. Further afield, Thomas Keller from the French Laundry in California is another amazing chef.”

BUSY YEAR AHEAD Looking ahead, it appears that Kevin has a busy 2018 ahead. “We are also running a micro-brewery, Arthurstown Brewery on site at Dunbrody, we have our local pub on the grounds so never a dull moment!” He says, “I am off to Africa in a couple of weeks for a charity, helping to raise awareness and build schools. I am hoping to bring out a new book next year too!”

Based on his own success, what advice would Kevin give to any up and coming and aspiring chefs out there? “Try to get into good kitchens with a good work ethic, be patient and don’t be in a rush to get to the top,” he advises. “It’s also important to look after your health, eat well – you spend a lot of time on your feet in the kitchen, the days can be long so you need to look after yourself.”

He sums up his personal philosophy leaving us with one of his favourite mottos to ponder, “everything in moderation, including moderation!”

FAMILY INFLUENCE Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East which he established in 1997 with his wife Catherine.

His love of cooking has stemmed from the influences of his family’s interest in food. “I grew up in a family that loves food, I became interested in ingredients and where food came from, it then became a passion,” he explains.

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Partners in Food

PROFILE

THE

Angler’s

O

Hotel & Catering Review talks to Head Chef Marcin Ceglarz from the Anglers Rest

ne of Dublin’s best known and most inviting restaurants, The Angler’s Rest offers an extensive menu and top-class cuisine in the welcoming ambience of its French threadbare-style and elegance. Originally built as a hotel in 1865 and used by honeymooning Dubliners, it has always been called The Anglers Rest and is still serving great seafood to this day. Today, the tradition of great food and drink continues with a strong culinary reputation, including the freshest seafood landed by Wrights of Howth, and a wide selection of national and international brands of beers, wines and spirits. Today the kitchen is presided over by Polish Chef Marcin Ceglarz, who grew up in a family of restaurateurs, and therefore always had cooking in his blood. Here he tells Hotel & Catering Review about the passion for cooking and his love of developing new dishes for the Anglers Rest’s menu.

Q: How important is it to you, to find locally sourced ingredients for your dishes?

A: All our produce is locally sourced from suppliers we have used for a long time ensuring

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the very best quality. Our vegetables are locally grown and while our fish is freshly delivered daily from Howth.

Q: Which dishes are popular amongst your diners?

A: Some of the most popular dishes are the traditional hearty Irish favourites such as our famous seafood chowder and our surf & turf.

Q: Does your Irish menu for the Anglers Rest have a lot of Polish influences?

A: I bring my own style of cooking while keeping to traditional Irish taste. I feel its important to bring in influences from various methods of cooking & different cultures in order to create a subtle twist on traditional dishes.

Q: How does working in a kitchen in Ireland differ from your experience in Poland?

A: In Poland dining out is generally kept for special occasions such as birthdays or anniversaries where as in

Ireland I find its more common to eat out. It doesn’t matter whether its mid week or weekend at the Anglers Rest, we are always busy and it’s great to see lots of families out together, from young to old all enjoying a meal together in the cosy surroundings Q: What is your favourite dish on your menu and why?

A: It has to be the Black Sole.

Its a superb fish to cook with, had a delicious texture which I first grilled for colour & then finish in the oven. We serve it with herb crushed baby potatoes and a simple lemon and caper butter.

Q: Can you take me through the thought process that is involved with creating your menu?

A: Firstly, I contact our suppliers to see what they have available from the very best seasonal produce to any new speciality products. I then sit down with our restaurant manager & come up with some new ideas based on what we know our customers would like. Then the fun part starts with creating, testing & tweaking of the dishes to perfect them before they are added to the menu.

About The Anglers Rest Just a 10-15-minute drive from Dublin City Centre, this landmark establishment is based in a picturesque location next to the banks of the Liffey at the Strawberry Beds. Its reputation for fine food has made The Anglers Rest an increasingly popular and alternative venue for weddings.

Dublin: +353 (0) 1 556 5000

Web: www.keelings.ie/corporate

Email: freshorders@keelings.com

Keelings Market, 15 Little Green St. Dublin 7

21/12/2017 15:02

BUSINESS

THE IMPACT OF GDPR on the Hotel, Pub and Restaurant Sector

With less than six months till the GDPR compliance deadline, Simone Kennedy from leading hospitality consultants Crowe Horwath, outlines the key issues and a simple 5-step plan to assist your organisation to become compliant WHAT IS GDPR? GDPR is a regulation to strengthen and unify data protection for individuals within the European Union. It was adopted in May 2016 and following a two-year implementation period will come into force on May 25th 2018.

The legislation brings in a large number of changes, meaning that the level of effort involved in preparing for GDPR compliance is significant. With the enforcement deadline for the GDPR looming closer, it is imperative that hospitality businesses upgrade their data protection processes, or they face the risk of large financial penalties. The penalties for not complying with GDPR are up to €20 million or 4 per cent of worldwide annual turnover (whichever is greater), not to mention the potential reputational cost to a business in the hospitality industry.

However, these possible losses can be avoided if business owners put a plan in place now to ensure compliance.

KEY GDPR ISSUES FACING THE HOSPITALITY SECTOR Marketing In relation to marketing, personal data must be collected for specified explicit and legitimate purposes. Data cannot be further processed in a conflicting manner with the purposes outlined initially – eg. taking an email address at the time of booking and then using it, without further consent for email marketing at a later stage. With the majority of hospitality businesses relying on emails as one of their main forms of marketing, the introduction of GDPR may have a significant impact on their marketing strategy. This regulation states that customers will now have to “opt-in” to an email marketing

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their personal data. Also, under the new regulation businesses will need to comply within the shorter period of 30 days or be subject to a breach of the regulation.

service, as opposed to the current widely-used “opt-out” system. Businesses must be able to prove that their customers have given free and unambiguous consent for their data to be used for marketing purposes.

Subject Access Requests Under existing Data Protection Acts any individual can write to a business and request personal information for a fee of €6.35 and the onus is on the business to furnish this data within 40 days. This personal data can relate to both electronic and physical forms and would identify an individual by their personal information such as name, address, dietary preference, medical conditions, etc.

Looking specifically at the hotel sector, personal information is held across virtually all departments of a hotel, for example, sales and marketing, reservations, food and beverage, leisure centre and spa. In the run up to the effective date in May 2018 the Data Commissioner’s Office will be running a public awareness campaign about a consumer’s ‘Right to Seek’ their personal data. As a result of that campaign, and because under GDPR the ‘Right to Seek’ will now be free of charge, we anticipate there will be an increase in consumers requesting

Third Party Partners Hospitality businesses should become more aware of their third-party partners, as they can often prove to be a business’s vulnerable point in terms of data protection. A major change due to GDPR is that data processors are captured by the regulations as well as data controllers.

This means that if a hotel, pub or restaurant, as a data controller, is outsourcing the process of data to a third party who is not complying with GDPR regulations, they can be held jointly responsible with the third party processor if a breach occurs.

Don’t Panic: There’s Still Time There is still time for your business to get compliance before the GDPR deadline. It is essential that hospitality businesses create awareness and full buy-in from all the management team.

There may be changes in procedures or systems, so all managers should be aware of GDPR, fully understand it, and be able to understand the impact on their department. Adequate resources should be set aside to update existing policies and procedures to ensure compliance and staff should have appropriate training for the ongoing maintenance of GDPR compliance.

All businesses accepting credit card payments must already be compliant with the Payment Card Industry Data Security Standard (PCI DSS) so businesses should also ensure they have an up-to-date PCI certificate.

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BUSINESS THE COUNTDOWN TO GDPR DEADLINE What To Do Now

it is used before it can begin the process of how to protect and monitor it moving forward.

With less than six months left to the GDPR deadline, it is important that hospitality businesses devise and implement a plan now to ensure compliance with GDPR before its introduction in May 2018. Below is a proposed 5-step plan to GDPR compliance.

STEP 2 – IT AND SECURITY ASSESSMENT Once a business has mapped the data it captures and created a data register, it will need to test and document how secure the data is and identify any weaknesses. The business’ hardware and software applications should be reviewed along with hard copy files. A series of encryption codes, passwords or limitations on access may need to be implemented to protect access to, and the integrity of the data.

STEP 1 – DATA MAPPING One of the first issues a hospitality business needs to tackle is that of data discovery. Taking a hotel as an example, they receive personal data details through multiple channels and touchpoints including email, fax, phone, website, forms, etc., and this data is often stored on multiple platforms across several departments. For example, the front desk will keep details about a guest such as email, telephone, previous visits, room preference and so on; the restaurant might have dietary information; and the spa will have forms for a guest to fill out their medical information. Hotels will need to complete a data mapping process to become aware of what data is captured, where this information is stored, and how

STEP 3 – UPDATE GDPR POLICIES AND APPOINT DATA PROTECTION OFFICER Hospitality businesses will need to review all current data protection policies such as their privacy policy, SARs (subject access request) policy, retention policy and other policies like shredding and breach management policy. Their policies relating to third party data contractors should be reviewed and consideration given to the appointment of a data protection officer (DPO).

STEP 4 – IMPLEMENTATION OF NEW GDPR POLICIES The onerous task of cleaning up current data records should begin – deleting what is not required and validating the data that is required. Begin the process of reaching out to customers to inform them of the new policies and to verify their data and its uses. Document all standard operating procedures (SOPs) and invest in training of all relevant staff members to ensure they have a thorough understanding of the new procedures and the implications of the regulation.

STEP 5 – ONGOING COMPLIANCE AND MONITORING Maintaining GDPR awareness with staff is an ongoing process. Hotels, pubs and restaurants should provide regular refresher training for all staff to ensure an awareness culture exists to protect against possible breaches. Management should incorporate data privacy into operational training such as induction, HR and security, and conduct regular access request drills to ensure efficiency with ‘Right to Seek’ requests.

45 MAGAZINE TITLES ▲ 10 EVENTS ▲ 3.6 MILLION REACH

Edmondstown Golf Club in Rathfarnham, Dublin is one of Dublin’s premier golfing locations with approximately 1,000 members. The club wish to develop and enhance its bar & catering offering and is putting the franchise out to tender. This is an exciting opportunity for a high-quality catering provider.

The successful franchisee will have a proven track record in the provision of superior quality hospitality and catering services to a high-profile membership, golf societies and for social occasions.

All applications will be held in the strictest confidence.

DID YOU KNOW

Ashville Media Group is Ireland’s largest publishing and events company.

You’ve almost certainly read our magazines or attended our events.

Please email your expression of interest to the General Manager at mark@egc.ie no later than the 29th December 2017 to receive the Services Specification document which details our requirements in broad terms. A detailed tender document will be issued to all candidates who subsequently express an interest in tendering.

For more information visit www.egc.ie

Our mission is to connect your brand with the largest audience in Ireland.

(01) 432 2200 ▲ info@ashvillemediagroup.com

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Commercial

PROFILE

FULL OF ENERGY

The hotel and catering industry is extremely energy intensive due to the variety of round-the -clock amenities and services they need to provide .

C

onsidering the fact, that the hospitality, catering and leisure industries are among the most highly energy reliant, it is important that they shop around. Research into what is on offer and comparison of prices and packages can unlock some very significant savings. Most energy providers offer tailor-made packages geared towards the industry and a strategy to enhance energy efficiency and increase cost effectiveness in the long run. As businesses become more proactive in their support for sustainability there is a growing number of energy businesses that are keen to show their positive contribution to the environment. One such company is Gas Networks Ireland, who shows that by investing in Combined Heat and Power technology (CHP) a business can benefit in terms of operating hours per annum and cost reduction. CHP which is also known as “Co-Generation” is the simultaneous production of electricity and heat usually in the form of hot water or steam from a primary fuel such as natural gas. This process ensures a secure and continuous power supply and businesses reap the benefits of a significant reduction in energy costs. ESB also has an Smart Energy Services division collaborating with large organisations to achieve guaranteed results and dramatically reduce energy costs, carbon emissions and consumption. This means customers don’t just receive expertise in energy management, but a sustainable, competitive advantage also. ESB has delivered energy savings of 25% to some of the largest commercial and industrial companies in Ireland and the UK. 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 LPG and natural gas has many advantages as it is cheaper and more flexible than many other forms of energy. Another attraction for the hospitality business owner is its complete independence. This means that its customers have no fear of power cuts or strikes. This is a major advantage for the catering business, especially during periods of peak usage. The following pages outline some of the best energy options available for the hospitality sectors unique requirements.

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Commercial

PROFILE

DIVING INTO ENERGY SAVINGS WITH

Ireland’s largest chain of Leisure centres ESB SMART ENERGY SERVICES IS PARTNERING WITH CUSTOMERS LIKE CORAL LEISURE TO ACHIEVE INCREDIBLE OPERATIONAL COST SAVINGS

I

f you’re responsible for the operations of a large hotel, leisure centre, golf course or spa, you’ve likely noticed that after staffing, energy accounts for the most significant cost. And if you’re like Siobhan Tighe Coral Leisure, you’ve probably wondered what can be done to reduce it. As the operators of nine Council-owned sport and leisure facilities, the team at Coral are keenly aware of the importance of sticking to a budget. Eager to cut energy costs, they began talking to potential vendors. While a number of possible solutions came to light, so did challenges.

Namely, affordability and the potential for limited results. So when they heard that the ESB had an energy services division offering capital funding and guaranteed results, they were motivated to find out more.

A SUSTAINABLE, COMPETITIVE EDGE For John Walsh, head of ESB Smart Energy Services, affordability is key to the widespread adoption of energy saving solutions and technologies. Which is why funding solutions have become a key component of ESB’s offering. “We provide energy saving guarantees as well as finance, so there’s no upfront cost to our customers,” says Walsh. ” This means customers don’t just receive world-class expertise in energy management, but a sustainable, competitive advantage as well”.

Monaghan leisure complex

Siobhan Tighe Managing Director, Coral Leisure

For Coral Leisure, that expertise translated into the completion of 11 projects at four leisure centres in just ninety days. And one such competitive advantage came in the form of a 50 kW Combined Heat and Power plant at Coral’s Cobh facility.

THE MORE HEAT YOU NEED, THE MORE YOU CAN SAVE ON ENERGY COSTS Combined Heat and Power units, also known as CHPs, capture generative heat and redistribute it to where it’s needed. This prevents heat being wasted, thereby reducing energy requirements by up to 50%. Just how much energy costs can be reduced depends on how much heat is needed.

The more heat required, the greater the potential for savings, making CHPs an ideal solution for swimming pools and spa facilities. In addition to the CHP, Coral also availed of a number of other energy saving technologies, including LED lighting and thermal pool covers,

Killarney sports and leisure centre

which have contributed to a 25% reduction in energy costs to date.

RENEWABLE TECH OFFERS INCREDIBLE POTENTIAL Based on a strategic partnership model, ESB Smart Energy Services offers customers a wide variety of options, and the expertise necessary to implement the solutions effectively and safely. “We’ve partnered with large energy users across the UK and Ireland to help reduce their

energy costs. In addition, we are collaborating with new technology companies and early adopters to deliver new revenue streams for our customers,” says John Walsh.

For the team at Coral Leisure, cost savings hasn’t been the only benefit. Championing a successful green initiative has instilled tremendous pride amongst staff and the LED lighting has contributed to a more positive environment for customers.

To find out how your organisation can benefit from a partnership with ESB Smart Energy Services, visit www.esb.ie/smartenergy or contact John Walsh at smartenergy@esb.ie

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Commercial

PROFILE

COMBINED HEAT AND POWER

Technology

INVESTING IN COMBINED HEAT AND POWER (CHP) TECHNOLOGY CAN HELP REDUCE OPERATING COSTS AND LOWER THE CARBON FOOTPRINT OF YOUR HOTEL. GAS NETWORKS IRELAND SHOWS HOW INVESTING IN CHP TECHNOLOGY BENEFITED BOTH THE ROCHESTOWN PARK HOTEL IN CORK AND THE KILKENNY ORMONDE HOTEL IN KILKENNY.

CASE STUDY 1: THE KILKENNY ORMONDE HOTEL The Kilkenny Ormonde Hotel offers visitors 118 guest bedrooms, leisure centre facilities, swimming pool, meeting rooms and a fully equipped conference centre. This hotel invested in Combined Heat and Power (CHP) technology 16 years ago to reduce both operating cost and carbon emissions. Having experienced the savings that CHP technology offers, the hotel recently invested in their second CHP unit to generate further efficiencies, financial savings and reduction in their carbon footprint. The unit was designed and installed within a containerised package and located on the roof of the car park/leisure centre to reduce noise impact.

Colin Aherne, General Manager says, “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 lower maintenance costs.”

RESULTS

• annual energy savings of circa €47,000 • payback on investment in less than three years • uptime increase of over 25% since installation • projected average of 5,475 operating hours per annum • C02 emissions reduction of approximately 312 tonnes per annum • reduced maintenance costs • reduced carbon emissions The CHP unit satisfies 65% of the hotel’s heat demand and 40% of the total electricity requirements.

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Commercial

PROFILE

WHAT IS COMBINED HEAT AND POWER (CHP)?

CHP, also known as “Co-Generation”, is the simultaneous production of electricity and heat, usually in the form of hot water or steam from a primary fuel such as natural gas. Electricity is generated on-site by using natural gas to drive an alternator connected to the engine. The heat from exhaust fumes generated by the engine is harvested to provide heating and hot water for the building, while some of the energy within the hot water can also be used to provide cooling and air conditioning by using absorption chillers.

CASE STUDY 2: ROCHESTOWN PARK HOTEL Located in Cork City, the Rochestown Park Hotel offers 149 guest bedrooms, a health club, swimming pools and 12 conference and banqueting suites, with the capacity to cater for up to 700 guests. In the mid 1990’s the hotel invested in CHP technology to reduce their operating costs and lower their carbon footprint.

Following a significant investment of €18 million in 2008, the hotel added 50 bedrooms, a bar, a restaurant and a larger reception area, which meant energy requirements increased significantly.

Management began to focus on reducing costs and emissions and their strategy was to invest in a larger CHP system, coupled with an absorption chiller providing air-conditioning, to cater for the increase in energy requirements and gain further energy efficiencies and financial savings. Since the hotel’s original investment in CHP technology, the Rochestown Park Hotel has enjoyed annual energy cost savings of over 40%, significantly lower carbon emissions, a reliable energy solution with the security of a natural gas supply and independent on-site generation of electricity. This encouraged management of the hotel to look again towards CHP technology to meet their future energy needs.

John Donovan, Financial Controller for Rochestown Park Hotel says, “Having seen the significant savings achieved by generating electricity on-site using CHP technology, it was obvious that further investment to achieve even greater savings was the only solution to meet our hotel’s greater energy requirements. The ability to independently generate electricity onsite, at a cost almost 70% less than grid market costs, gives our business a significantly lower cost base to help us drive profitability”.

RESULTS

• annual energy savings of circa €115,000 • approximately 2 year payback on investment • enhanced security of energy supply • reduced carbon emissions of 278 tonnes CO2 per annum • increased competitiveness through additional facilities and cost savings

HOTEL

BENEFITS INCLUDE: • significant reduction in energy costs • CO2 emissions reduced • lower carbon tax • security and continuity of power supply • conservation of valuable fuel resources WHY CHP? Due to potential inefficiencies in electricity generation and the resulting cost of electricity from energy suppliers, significant savings can be made by generating electricity to meet requirements on your own site. The financial benefits of on-site electricity generation (using natural gas to power the electricity generator) are evident by comparing daytime electricity prices in Ireland of circa 13.9 cent/kWh with market natural gas prices of circa 4.5cent/kWh (SEAI figures, July 2013).

TRIGENERATION Trigeneration takes cogeneration one step further. It involves the simultaneous production of electricity and heat with the additional conversion of thermal energy to provide cooling for practical use. Heat generated from the CHP system is converted using an absorption chiller to provide cold water to cool the building. By adding the absorption chiller into a CHP system the user can increase the equipment’s operational hours, maximising the utilisation of the energy, which is of particular benefit in summer periods, thus reducing dependence on the more costly electrical air conditioning. Rochestown Park Hotel have enjoyed these benefits since introducing a natural gas trigeneration system.

Contact: Gas Networks Ireland General Enquiries: 1850 411 511 24hr Emergency Service: 1850 20 50 50 info@gasnetworks.ie gasnetworks.ie

CATERING REVIEW

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22/12/2017 13:05

Commercial

PROFILE

IRELAND’S NEW ENERGY SERVICES COMPANY

Glas Éireann Solutions YOU CAN NOW SAVE OF UP TO 60% OFF YOUR ENERGY OVERHEADS, WHILST ALSO REDUCING YOUR CARBON FOOTPRINT, WITHOUT ANY CAPITAL OUTLAY WITH IRELAND’S NEW ENERGY SERVICES COMPANY Q; How did Glas Éireann Solutions all begin?

A: “It was only supposed to be a quick pint”, Cori Calvert laughs as she begins to explain in her Californian drawl, how she managed to find herself talking to barman Brian O’Callaghan, who would later become her business partner and co-founder of Glas Éireann Solutions. “I was on a girl’s holiday here in Ireland, and I noticed that there were opportunities for businesses to decrease their energy spend each month with just a few simple fixes.” It was something Cori was an expert on. As a Managing Director of a United States Federal Government natural resources conservation agency, Cori oversaw the implementation of over 400 energy performance contracts (EPC) including VFD, solar panels, and small wind technology to small businesses in the US and Caribbean.

It was during this chance meeting that both realised they had a common interest in increasing energy efficiency for SMEs. With that in mind, they set about structuring a business model which would include finance, meaning ZERO capital outlay from their clients, and after many months, Glas Éireann

Solutions was born.

Q: Tell us about Glas Éireann Solutions?

A: “Glas Éireann Solutions (GES) is an ESCO (energy service company), serving the public and private sectors throughout all provinces of Ireland. We guarantee savings of up to 60% off your energy overheads, whilst also reducing your carbon footprint,

without asking for any capital outlay. We aim to increase business profitability, allowing you to focus your time and resources on expansion and creating employment.”

Q: What makes you unique?

A: “We are the only one stop shop on the market today in completing the whole project from start to finish,

including initial audit, design and proposal, retrofit and installation, finance and maintenance”, Cori begins.

We place a huge emphasis on education and customer service and are determined to operate in a totally transparent manner. We are the only company on the market who have included maintenance and built it into all our

HOTEL

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CATERING REVIEW

21/12/2017 10:51

Commercial

PROFILE

Our 5 step process 1 We Audit

2 We Design

3 We Finance

4 We Install

5 We Maintain

YOU SAVE!

Business partners and cofounders of Glas Éireann Solutions, Cori Calvert and Brian O’Callaghan

proposals, lessening the workload on our clients even further.”

Q: Cori relocated from San Diego to Limerick Tell us about how Cori identified Ireland as a market with huge potential?

A: After Cori returned home to the US, she couldn’t get Ireland and the opportunities for businesses to save on energy

HOTEL

out of her mind. She began collaborating with Brian, and decided to return for an energy conference sponsored by SEAI in Dublin.

According to an article published by Fora on May 1st 2017,”Ireland’s energy demand will shoot up over the next decade … making harder the government’s task of avoiding fines for missed EU renewableenergy targets.” Ireland is one of only three countries in the EU that is forecast to miss its agreed renewable energy-generation goal for 2020. It was this backdrop that convinced Cori that Ireland had the potential to welcome a new green energy model with open arms.

Q: How does Glas Éireann Solutions helps businesses save energy costs?

A: By availing of the services of GES, it will firstly enable businesses to promote their green energy sustainability strategy, whilst also significantly lowering current energy overheads and indeed future energy price risk exposure.

Q: How has the business been received so far?

A: “It’s been an exciting and busy few months for us”, Brian explains, “Potential customers across all sectors

in Ireland have already been approached during customer solution based interviews and the response has been very positive. Not only has the business been welcomed by customers, but as a startup we have been welcomed into the business community with open arms. We have been invited to numerous networking events, and we have already received financial backing from the Local Enterprise Officer here in limerick. We have also moved into the National Technology Park based near the UL Campus giving us access to the most up to date research and development in the field, and have recently hired a Chief Technology Officer and VP of Sales.”

There is no doubting that these two co-founders are

very different people, but it strikes me there is a steely drive and ambition shared between them, and I feel that the necessary traits to succeed are very much in evidence. On one hand you have Cori, CEO and her 20-year experience of the most up to date technological advancements in the environmental and energy conservation fields, and on the other hand, Brian, CBDO, with his 20-year track record of profitable small hospitality business ownership and SME startups. On behalf of all businesses out there wishing to decrease their energy overheads, we wish Glas Éireann Solutions every success.

To learn more, please see www.GlasEireann.ie.

We audit, assess, and plan We complete a full SEAI approved energy audit of your SME which is an assessment of the energy needs and efficiency of your building or buildings. We can also use any SEAI approved energy audit already completed on your premises in the previous two years. Don’t worry, grants are also available to help offset the cost of the audit and we can help you pursue these. We study the results of this audit and our technical team puts together a proposal to guarantee energy savings of up to 60% for your business.

WE CONTRACT AND FINANCE We finance the project meaning no capital outlay on your behalf, ensuring we can quickly implement energy saving measures, regardless of tight investment budgets. In return, we receive a portion of these savings in energy costs, to cover expenditures for financing, planning, controlling and implementing the project on a 3-10 year contractual basis. After this, all equipment and all savings are 100% yours.

WE RETROFIT, INSTALL AND MAINTAIN Using local contractors where possible, our project team oversee the construction, retrofit and installation of all energy saving measures meaning you don’t have to worry about chasing down tradesmen. Once operational, we service and maintain all equipment for the period of the contract and beyond if required. Making sure you realise the energy savings promised is our bottom line. It’s simple, if you do not make the savings guaranteed by us, we do not get paid!

CATERING REVIEW

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21/12/2017 10:52

Commercial

PROFILE

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

N

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

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

HOTEL

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CATERING REVIEW

21/12/2017 10:55

Commercial

PROFILE

BE SMART WITH

ESB Smart Energy Services FUNDED SOLUTIONS OFFER INCREDIBLE ENERGY SAVINGS FOR THE HOTEL AND LEISURE SECTOR

W

hether its Brexit, Airbnb, or cheap flights, the Irish hospitality industry has more than its share of challenges. And while midweek offers and online specials help drive sales, such efforts are only part of what’s necessary to gain a sustainable, competitive edge. Increasingly, big players are seeking solutions to drive operational efficiencies. One

area with significant potential is in energy management. As large energy users, hotels, spas, leisure centres and golf clubs face significant ongoing costs. Many are aware that energy efficient upgrades can reduce these costs, but few realise they can be implemented with minimal disruption to the business. Or, that with the right partner, no risk or upfront investment is required.

360 SERVICE With a promise of delivering measureable results for its clients, offers a 360o service.

Through capital funding, expert consultancy, energy auditing and monitoring, project design and implementation, ESB has delivered energy savings of 25% to some of the largest commercial and industrial companies in Ireland and the UK. In 2016, ESB Smart Energy O

Services delivered over €20 million in savings to its partners.

The goal for 2018 is €50 million.

For those in hospitality and leisure, a number of exciting technologies offer incredible energy and cost saving potential.

From LED lighting, to Combined Heat and Power plants, solar and more, ESB’s Smart Energy Services provides a range of solutions and the expertise to deliver solutions and big savings.

To find out how you can benefit from capital funding, visit www.esb.ie/smartenergy or contact John Walsh at smartenergy@esb.ie

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21/12/2017 12:48

A QUICK CHAT WISH LIST: TRAVEL AROUND THE WORLD

BEST PIECE OF ADVICE? BE HERE NOW

Sometimes life is so busy that you are always thinking about the next thing. “Be here now” is my exercise to live fully the moment, give attention to people and listen to the ones I’m surrounded by. It is a transforming way to live life and a wonderful way to know better people and become a better person.

How wonderful would be to visit all the marvellous places out there, the huge variety of ingredients, and different cultures?

FAVOURITE DRINK? BEER

Always will be beer! I like the taste, the smell, the variety, everything about beer…

A really good beer after a crazy busy day makes everything ok.

Sometimes life is so busy that you are always thinking about the next thing.

A really good beer after a crazy day makes everything ok.

FAVOURITE INGREDIENT MUSHROOMS

People might think mushrooms are boring. I think the opposite. I like mushrooms because they are such a delicate ingredient, versatile - you can play around and make great combinations for fabulous dishes. One of my favourite types is the Oyster mushroom. I fry them with shallots and garlic. Simple like that and delicious.

FOOD GUILTY PLEASURE? BURGER

A very juice burger is one of my favourite foods. Let’s agree that besides being delicious it has all you need in one food: Protein, Carbohydrate, and some greens..

PERSON: ALWAYS VIVIAN SIMONATO (MY LOVELY WIFE) She is just the best person in the world! She gave (and still gives) me all the support that I need to keep going, to have a good day, to dream. She is not only my wife.

She is my best friend, my girl, my partner in crime for life!

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HOTEL

PEDRO FREIRIA

Pedro Freiria started his career as a chef in Milano’s. After he worked in Pablo Picante, Hilton Hotel and now works as a chef in Bunsen Burger.

INSPIRATION: MY FATHER

He never gave up upon anything or anyone. He was a very special person in my life not because he was my father, but because he was a great man that was always thinking how to make peoples’ lives better. I realised his importance even more after he passed way, and after that I could see how much he taught me and inspired me to be the man I’m today.

CATERING REVIEW | NOVEMBER/DECEMBER 2017

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6th & 7th February 2018 | CityWest Dublin

THE ONLY PLACE TO DO BUSINESS IN 2018 Attracting thousands of visitors from the food, hospitality and technology sectors, Food & Bev Live is THE event for 2018! Growing in stature, Food & Bev Live will host the first-ever Global Hospitality Technology Summit, be home to world-class competitions and present industry-led discussions Food & Bev Live: the show for hospitality, food and tech businesses in 2018.

Food and Bev Live is the premier showcase of all things fresh and exciting for the Foodservice industry including: • • • • • • • •

National Barista Championships Chef Ireland Culinary Competitions National Cocktail Championships Euro toques Live Stage Chef Network Hub Contract Caterers Culinary Challenge Global Hospitality Technology Summit – NEW Stonehouse Trade Show – NEW

For Further information on how to book your stand, please contact: Margaret Andreucetti: Niamh Kenny Richard Byrne:

E: margaret@eventhaus.ie E: niamh.kenny@eventhaus.ie E: richard.byrne@eventhaus.ie

The team that delivers CATEX T: +353 (0) 1 846 0020 or visit

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21/12/2017 14/11/2017 10:46 09:28

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