Hotel & Catering Review Issue 10 2018 by Ashville Media Group

ISSUE 10 2018

FOOD SAFETY Gets Tech Savvy

We Analyse Budget 2019â&#x20AC;&#x2122;s VAT Increase 000_HCR_Issue 10 2018_Cover.indd 1

Y ou are WINNERS FROM THE 2018 GOLD MEDAL AWARDS 31/10/2018 08:56

tthe he ca s t le | t h e lodg e | t h e old s ta b l e m e w s

A rural retreat in the heart of Irelandâ&#x20AC;Ś

estled on 1,000 acres of undulating Irish countryside, dotted with ancient woodland and glittering lakes, Castle Leslie Estate is one of the last great Irish estates still in the hands of its founding family. Steeped in history, full of character and charm, it is the ultimate Irish rural escape.

Voted Ireland's Favourite Place to Stay 2018

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Only 80 minutes from Dublin and 60 minutes from Belfast, Castle Leslie Estate boasts a variety of accommodation and activities to suit all tastes. The Castle, at the heart of the Estate, offers original interiors with old style hospitality and provides a complete respite from the world. The Lodge is the country house style boutique hotel on the Estate which houses Conor’s Bar, the 2 AA Rosette award winning Snaffles Restaurant and the spa called The Victorian Treatment Rooms. It currently has 29 bedrooms and in the summer of 2019 there’ll be even more bedrooms. A beautiful new extension will see a further 18 exquisite new guest bedrooms added.

The Old Stable Mews and Village Cottages are the perfect spot for groups that want the convenience of hotel living combined with private luxury home rental. Castle Leslie Estate offers an idyllic setting for outdoor activity and adventure. Explore the Estate on horseback, enjoy some of Ireland’s finest coarse fishing, take in a movie at our private cinema, luxuriate in a relaxing massage in the Victorian Treatment Rooms, exhilarate in an abundance of outdoor adventures, or just borrow a pair of wellies from our boot room and go for a stroll on our 1,000 acres – just some of the choices that await you in this hidden corner of Ireland.

An Overnight Escape to include a wonderful 5 course dinner in the 2 AA Rosette award winning Snaffles Restaurant and a hearty full Irish breakfast starts from €140 per person sharing.

Castle Leslie Estate, Glaslough, Monaghan t: + 353 47 88 100 www.castleleslie.com

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Go to hotelandcatering review.ie for the online edition

ISSUE 10 2018

Contents IN THIS ISSUE

Budget 2019’s increased VAT rate - what now for the industry? We speak to Michael Lennon, President of the Irish Hotels Federation, about the impact of the recent VAT hike

GOLD MEDAL AWARDS 2018

25 The Gold Medal Awards encourage and reward hotels and restaurants that offer their customers the highest standards of service and do so with a smile on their face” Denise Maguire, Editor, Hotel & Catering Review

REGULARS

NEWS

BOOK

SHELF

A QUICK

CHAT

Standing on the Shoulders of Compliance

Preparing for change

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After a decade in the fire industry, KSS Fire Suppression takes a look at how regulation and legislation have changed in the Irish market

VAT at 13.5% - Jarlath O’Keefe from Grant Thornton Ireland explains what you need to know right now

Food Safety gets Appy Chef Neil Bradley has come up with a new way of carrying out timeconsuming food safety checks

CATERING REVIEW

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

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200 ISSN: 0332-4400 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2018. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

Editor’s

VIEW W

elcome to issue 10 of Hotel & Catering Review The 2018 crop of Gold Medal Awards’ winners are previewed in this autumnal issue of Hotel & Catering Review. The event itself, held once again at the Lyrath Estate Hotel in Kilkenny, was a glittering and glamorous affair that saw the industry’s finest turn out in their droves for what’s considered an unmissable night for the trade. Every business that decides to enter these awards has met and exceeded the highest standards of service and has contributed to their local economy. Congratulations to all of this year’s winners and we hope to see you at the 2019 event. The story on everyone’s lips at the moment is of course the VAT increase. A not entirely unexpected measure, many felt the rate would indeed increase but certainly not to the extent that was announced by Minister Donohoe a few weeks ago. The 4.5% rise is considered by many to be an extreme, reckless decision and one that will leave businesses all over the country in an already vulnerable position. The threat of a no deal Brexit looms large over the country at the moment; the VAT increase only serves to compound the fragile position many businesses find themselves in. We spoke to Michael Lennon, President of the Irish Hotels Federation, to find out what measures are being taken by industry bodies to try and mitigate the worst effects of the increase. Enjoy this issue and if you have any comments or opinions on this month’s issue, feel free to drop me a line.

@HC_Review

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HOTEL

Email: denise.maguire@ ashvillemediagroup.com

Denise Maguire www.hotelandcateringreview.ie

Editor: Denise Maguire

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

CATERING REVIEW | ISSUE 10 2018

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Reduce wiping paper consumption by up to 37%* Tork Reflex is the perfect solution to help you control the cost of everyday wiping tasks. It offers hygienic single sheet dispensing, which helps reduce your paper consumption. Help your team keep on top of hygiene whatever your working environment.

tork.ie/reflex +353 (0) 1793 0150 Tork, an Essity brand *Statistics from internal research conducted over a 4 week period. Tork Reflex. Wiping Paper Plus lasts 37% longer than ordinary centrefeed roll.

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News Your monthly round-up…

Guinness Storehouse Is China Ready

€10m investment set to transform Dublin hotel The Mont Clare has temporarily closed its doors to allow for a major transformation of the hotel which will re-open in Spring 2019. It’s the final phase of an extensive programme of refurbishments that have already taken place across O’Callaghan Collection’s Dublin hotels – The Alex, The Green and The Davenport – which has seen the group invest over €100 million to date across their hotels in Dublin, Gibraltar and Cambridge, England. The hotel’s transformation will include a complete re-design of the interiors, with a new bar and winter garden, along with extensive remodelling of the restaurant. The number of rooms will also increase from the current 74 rooms to 96.

“A Thoughtless Budget” - RAI

The Guinness Storehouse has successfully completed Fáilte Ireland’s ‘China Ready’ programme and is the first visitor attraction in Dublin to receive the international certification from the China Outbound Tourism Research Institute (COTRI). The China Ready Programme is aimed at educating Irish tourism businesses about the opportunities available from the Chinese tourist market and is part of Fáilte Ireland’s work to assist tourism businesses to attract visitors from this ever growing market.

The Restaurants Association of Ireland has stated that with the recent VAT increase, the government has effectively turned its back on tourism and has shown zero regard for the restaurant sector, particularly rural and border SME’s. Speaking about the increase, Adrian Cummins, Chief Executive of the Restaurants Association of Ireland, said: “This was the incorrect decision by Government and had little economic intelligence behind the decision to increase the VAT, as did the report by the Department in July which didn’t take Brexit or revenue generated by overseas tourists to Ireland into consideration.” He added that VAT at 13.5% reduces Irish tourism’s competitiveness, resulting in less appeal to overseas visitors and most worryingly, impacts the value for money offering which discourages people to spend their money in Ireland on Irish goods and services. “With Brexit on the horizon and the as yet unknown implications it may have on our sector, this decision has put the Irish restaurant Industry in jeopardy. This was an election Budget paid for by the restaurant and tourism industry.”

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Seasoned chef Gabriela Gómez Quintana has taken on the role of Executive Head Chef at the Conrad Dublin. Gabriela brings with her a wealth of international experience, having most recently been involved in the pre-opening of the 5 star Deluxe Conrad Cartagena in Colombia. Over the years, she has worked in senior roles at some of the world’s leading hotels including the Deluxe Conrad Tokyo, Conrad Algarve and Hilton Bakú. Gabriela’s cooking style is classic in origin with modern and international twists.

Gabriela Gómez Quintana Takes Over The Kitchen At Conrad Dublin

Good Hotel Guide honours Clare hotel Gregans Castle Hotel in Co Clare has claimed the César award for Irish Hotel of the Year from The Good Hotel Guide 2019 and is the only Irish hotel to claim a top spot amongst contenders from Ireland and the UK this year. Located in Ballyvaughan, Co Clare, Gregans Castle is described by The Good Hotel Guide as “the epitome of understated country-house hotel luxury.” The country house, which is owned by Simon Haden and Frederieke McMurray, boasts views across the Burren to Galway Bay. The antiquefilled interior gleams with modern art and fresh flowers while guests might come across a friendly cat curled up on one of the armchairs.

New Look Maldron Hotel Sandy Road, Galway Opens Maldron Hotel Sandy Road, Galway has unveiled the results of a €9 million refurbishment programme which has extended its 104 bedroom capacity by 61 bedrooms. The refurbishment has also enhanced guest amenities such as the Grain & Grill Bar and Restaurant, Red Bean Coffee Roastery and a business centre which has six newly renovated meeting rooms. The relaunch is the latest in a series of improvements to the Maldron Hotel network in Ireland following a multi-million euro investment which includes a new hotel in Cork and extensions to two existing hotels.

The Devlin to open in November A sister hotel of the Dean Dublin, the Devlin is set to open in November and will be the only hotel in Ranelagh, Dublin 6. Described as more than a hotel, the Devlin will include a rooftop bar and terrace, luxury cinema, a coffee spot and a cocktail bar. The hotel’s aim is to become a focal point and social hub for the local community; visitors are encouraged to pop in and hot-desk, enjoy a coffee or cocktail or purchase a gift from Industry & Co which will be located on the ground floor. Irish art will also be a focal point throughout the hotel, curated by artist James Earley.

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Food On The Edge 2018 Kicks Off In Galway Food On The Edge 2018 opened on the 22nd of October at NUI Galway. Over 600 people attended the two-day food symposium which also saw more than 50 speakers take to the stage to share their food stories. The ﬁrst day opened with founder and director of Food On The Edge, JP McMahon, in conversation with this year’s joint MCs, chefs Matt Orlando (AMASS, Copenhagen) and Sasu Laukkonen (Ora Restaurant, Helsinki). This year’s event was dedicated to the memory of the late American chef and food journalist Anthony Bourdain who died in June. The ﬁrst talk of the symposium heard Nathan Thornburgh, Bourdain’s partner at Roads & Kingdoms, reflect on the time he spent with Anthony Bourdain in a ‘food story’ entitled ‘What Food Meant to Anthony Bourdain (and why it matters)’.

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SEO Opportunity For Hospitality Industry Top tips to improve your SEO

A digital marketing agency in the UK has estimated that hotels are missing out on hundreds of bookings due to poor Search Engine Optimisation (SEO). According to the latest ﬁgures, just 30% of hotel website revenue comes as a direct result of SEO. David O’Keefe, account director at digital marketing agency Fat Media, said: “Despite SEO being around for more than 20 years, it is still ignored and misunderstood, which means hotels are losing out on thousands of pounds through missed bookings. The same mistakes are regularly made and this impacts both on the bottom line and visitors to the sites.”

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•

Make sure you have clear landing pages Provide strong content and imagery, along with individual and clear FAQ’s Use Google’s Keyword Planner to understand what people are searching for and adjust your content to match Create unique metadata throughout your top level landing pages. This is the page title and description that searchers see on Google listings Know your competition, where they rank in Google and look at what they are doing; learn from them.

Partner PROFILE

Time to Go BBQ! HEAD TO THE GREAT OUTDOORS BBQ CO FOR COMMERCIAL CATERING EQUIPMENT

he Great Outdoors BBQ Co, the brainchild of Moira foodies Roger and Emma Allen, stocks an extensive range of barbeques, pizza ovens and commercial cookers. The commercial section is the newest addition to the company and allows clients to see high end charcoal ovens by respected brands such as Bertha Ovens, Josper and Fogerty Ovens. Fans of the latest trend for

wood pellet smokers are also in good hands with the Traeger range, which has been operating for 30 years in the USA. Traeger’s 6-in1 versatility means you can grill, smoke, bake, roast, braise and barbecue. From baby back ribs to woodfired pizza, smoky mac and cheese and even homemade apple pie, anything you can cook up in your head, you can cook up on your Traeger. The Great Outdoors is also

the main dealer in Ireland for the Italian built Alfa woodfired oven range. Choose from a one pizza oven to the seven pizza oven for the catering trade. For those who love the convenience of gas, there’s a wealth of options to choose from including Napoleon barbecues, which are particularly popular for outdoor kitchens where a built-in gas barbecue is a must.

For further information, visit gobbqco.com or call into GreatOutdoors BBQ Co, 64c Old Kilmore Road, Moira; email info@gobbqco. com or call 07789 430979 or 07740 393852.

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Breathtaking food. IT’S YOUR FOOD. IT’S YOUR RESPONSIBILITY. IT’S THE LAW. Failure to provide accurate food allergen information in writing for your customers can result in their throat swelling and their airways being restricted. Visit fsai.ie/allergens to learn how to comply.

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INTRODUCING

A new and unexpected single malt. To be a Sexton is a spiritual trade and whiskey is their favourite spirit It is the Sexton who rises at the final moment and ushers the departed soul off into the next realm. The Sexton Single Malt challenges those to make choices every day that will add up to a life story worth telling. Made from 100% Irish malted barley, triple distilled for smoothness in copper pot stills. Aged exclusively in Oloroso Sherry butts, this modern malt is versatile and perfect for mixing or sipping.

THE SEXTON SINGLE MALT IRISH WHISKEY IS PRODUCED IN IRELAND FOR ©PROXIMO SPIRITS 2018. PLEASE DRINK RESPONSIBLY.

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A survey from the professional division of Miele has shown that making hotel housekeepers more customer-facing could be the secret to a top-notch guest experience. The survey showed that getting feedback and having the chance to meet customers is what makes housekeeping staff most happy in their roles, suggesting this is a win-win opportunity for hotels and their guests. In the survey, 96% of housekeepers said they like receiving positive feedback and 86% want to meet hotel guests. 80% also said that they liked taking responsibility for customer experience, suggesting that housekeeping staff may have as much to offer in this area as front of house staff do. In comparison, only 54% of housekeepers said they liked the cleaning side to their job. This topped the list of the most frequently disliked aspects of the role, along with the working hours and the level of beneﬁts they receive.

Make housekeeping part of your guest experience, says survey

Carrickdale Hotel Awarded 4 Star The Carrickdale Hotel in Dundalk has been awarded 4 star classiﬁcation by Failte Ireland. The award follows refurbishment of its bedrooms and wedding banqueting suite. Commenting on the news, General Manager Michelle Barrett, said: “We are only after celebrating 35 years in business at the hotel so this is a fantastic achievement and recognition for our owners, John and Paddy McParland.”

New menu at Fade Street Social Dylan McGrath has created a new menu for The GastroBar at Fade Street Social, made up of adventurous small plate dishes. Choices include Point End Steak charred over coal and Blistered Padron Peppers with Salt. A new cocktail menu is set to launch soon while a new food menu has been introduced into The Restaurant at Fade Street Social.

Irish Distillers makes €150m investment In Cork and Dublin Sites Irish Distillers has announced an investment of over €150 million in its sites in Cork and Dublin to meet demand for its products. Nearly €130 million is to be spent expanding and upgrading the distillery in Midleton and maturation site in Dungourney, Co. Cork, with over €20 million being invested in the development of its bottling plant in Fox and Geese, Co. Dublin. The investment will see the construction of eight new maturation warehouses, each holding 16,800 casks, with further land to be purchased to support the next phase of development in Dungourney, Co. Cork. The company has also added an additional mechanical vapour recompression evaporator to its Midleton Distillery in East Cork, which will allow for further capacity. A third mash ﬁlter and new fermenters will also be installed in the distillery to meet the increasing demand for its portfolio of whiskeys.

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Partner PROFILE

At Your Service BWG FOODSERVICE HAS ONE SIMPLE GOAL â&#x20AC;&#x201C; TO DELIVER GREAT QUALITY FOOD ON TIME, EVERY TIME, AT MARKET LEADING PRICES

WG Foodservice serves the country from seven key depots in Dublin, Cork, Galway, Letterkenny, Killarney, Ennis and Dundalk. A key strength of the company is its strong presence around the country with 20 Value Centre wholesale cash and carry locations, meaning the company is always close to you, no matter where your business is. This makes BWG Foodservice unique and gives the company the ability to respond to bespoke individual requirements to meet local needs. It

offers anytime access (24 hours a day, 365 days a year) to online ordering in order to enable customers to do business with the company more efficiently. BWG Foodservice loves Irish food and is proud to support Irish suppliers in every way it can. The company works hard to deliver the best quality, home grown fare on the market. BWG Foodservice places a huge emphasis on strong customer service, which means having reliable and helpful staff who can guide customers at every touch point.

Telesales: Nationwide 021 454 8700, Online: www.bwgfoodservice.ie, Order online: www.shoplink.ie, Twitter @BWGFoodservice

Our new website is now live bwgfoodservice.ie

At BWG Foodservice, we have one simple goal and that is to deliver great quality food on time, every time, at market leading prices. Order online visit shoplink.ie Call a member of our team to register

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The Carrigaline Court Hotel and Leisure Centre is celebrating 20 years in business this November. Established as a 52-bedroom hotel in 1998, the Carrigaline Court Hotel has grown into a 91-bedroom, four-star hotel in the intervening years and become what has been described as “the heart of village life in Carrigaline”. A multi-million euro refurbishment is currently underway which will see 91 newly renovated bedrooms come on stream in 2019, along with a new reception area and a revamped Leisure Centre. To mark the 20 year milestone, The Hotel will open its doors for a day-long celebration which will include a live RED FM broadcast with lots of giveaways and prizes.

Carrigaline Court Hotel Celebrates 20 Years In Business

Adare Manor Launches New Whiskey Adare Manor has announced a collaboration with Midleton Very Rare to release an exclusive single pot still Irish whiskey, the latest addition to Adare Manor’s Rare Whiskey Collection. Selected for Adare Manor by Brian Nation, master distiller at Midleton Distillery, the Adare Manor Midleton Very Rare Irish Whiskey will be unveiled at a special launch evening where 22 guests will sample rare varieties of Midleton whiskey, along with the new drink. Brendan O’Connor, Resident Manager at Adare Manor said: “Over the past two years, we at Adare Manor have amassed one of the rarest whiskey collections in Ireland from around the world, which has received huge praise and admiration from guests to date.”

‘No deal’ Brexit disastrous for drinks industry – ABFI Alcohol Beverage Federation of Ireland (ABFI) has warned that a ‘no deal’ Brexit would be disastrous for the all-island drinks industry, delaying and disrupting 23,000 cross-border truck movements, applying unnecessary tariffs on cross-border supply chains and putting €364 million worth of trade between the UK and Ireland at risk. The Federation’s new position paper, “Brexit and the Irish Drinks Industry – Priorities for the future relationship”, outlines the potential consequences of a no deal Brexit. These include a lack of continuity in legal protection for Irish cross-border geographic indications for Irish whiskey, Irish cream liqueur and Irish poitín in Northern Ireland and the UK; a lack of continuity in access for Northern Irish producers to global free trade opportunities; and immediate tariffs on barley, malt, glass bottles, apples, finished cider and other supply chain inputs. The paper also states that a no deal Brexit would also result in regulatory and customs checks at the Irish border, leading to significant delays and additional costs for 23,000 cross-border truck movements.

ISSUE 10 2018 | HOTEL

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Whatâ&#x20AC;&#x2122;s better than winning

Irelandâ&#x20AC;&#x2122;s Site Contract

Caterer of the year 2017?

Winning it again...

www.brookfoods.ie

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We feed people happy

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Spot Bigfoot, get a free holiday

Tourism Ireland Kicks Off Shoot For New Campaign Tourism Ireland has commenced filming for a new global advertising campaign which is expected to reach millions of potential visitors around the world. This is Tourism Ireland’s first major campaign in seven years; its ‘Jump Into Ireland’ campaign was developed in 2011 and has played its part in delivering seven years of consecutive growth in overseas tourism. To kickstart the promotional drive for 2019 it will feature lesser-known locations and attractions such as Sliabh Liag in Donegal, Devenish Island in Fermanagh, Westport House and Connemara National Park. Additional content will be filmed throughout 2019, including locations in Ireland’s Ancient East and Dublin to complement this initial campaign.

According to online travel booking platform HolidayPirates, an appetite for cryptid-tourism is on the rise, fuelled by a desire to get one up on other Instagrammers by posting a picture that’s guaranteed to boost followers. Cryptids are creatures whose existence is yet to be scientifically proven, like the Loch Ness Monster which is estimated to be worth £60 million annually to Scotland’s economy. Similarly, Bigfoot’s touristic draw is estimated to be worth $140 million to the US. Cryptids are considered serious business and there’s even an International Cryptozoology Museum in the USA, claiming to be the world’s leading authority on the creatures. It features several fossils, life-size models and claims to have hair samples from Bigfoot and fecal matter from a small Yeti. In partnership with the Museum, HolidayPirates is providing travel deals to locations across the world which are reportedly home to mysterious and elusive creatures. Anyone who goes on a trip and successfully photographs a cryptid could win a full refund on the price of their holiday.

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Partner PROFILE

IRISH TOURISM ON THE RISE IT’S BEEN A VERY BUSY TIME FOR FÁILTE IRELAND, WITH A HOST OF NEW INITIATIVES SET TO BOOST TOURISM ACROSS THE COUNTRY

Pictured are Michelle Donovan, Manager Fáilte Ireland Tourist Information Centre, Cllr Mick Finn, Lord Mayor of Cork, Paul Kelly, Fáilte Ireland CEO, Simon Coveney, Tánaiste, Minister for Foreign Affairs and Trade, Ann Doherty, Chief Executive Cork City Council and Philip Gillivan, President CBA.

NEW TOURIST INFORMATION CENTRE OPENED IN CORK Fáilte Ireland’s Tourist Information Centre on St. Patrick’s Street in Cork was recently officially opened by the Tánaiste and Minister for Foreign Affairs and Trade, Mr Simon Coveney T.D. alongside Fáilte Ireland’s CEO, Paul Kelly.

Pictured are Corinne Lincoln, Project Officer, Dublin; Paul Keeley, Director of Commercial Development and Mary Stack, Head of Attractions at Fáilte Ireland

€1M FOR SMALL GRANTS SCHEME

€162 MILLION IN MAJOR BUSINESS CONFERENCES

nternational conference business worth a staggering €162 million and representing 360 conferences with more than 117,000 international delegates, has been confirmed for Ireland according to the latest Q3 Business Tourism figures announced by Fáilte Ireland. The Q3 figures also show strong growth in the regions, with Fáilte Ireland supporting the conversion of a further €31 million for locations outside of Dublin through Regional Convention Bureaux in Shannon, Cork, Kerry and Galway.

Dublin's Surprising Stories, a focused capital grants scheme created to support the development of worldclass visitor attractions in the Dublin region, is now accepting expressions of interest. With €1 million earmarked, heritage and visitor attractions throughout Dublin are being invited to submit their ideas to improve the quality of physical interpretation – audio guides, video, interpretive panels and interactive technology – at their sites. The Dublin’s Surprising Stories 2018 Grants Scheme will provide funding of between €50,000 and €200,000 to operating visitor attractions in Dublin. The closing date for expressions of interest is the 8th November next. For further information, email dublinssurprisingstories@failteireland.ie

HOTEL

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Partner PROFILE

TOURISM INDUSTRY BAROMETER REFLECTS BUOYANT YEAR

he most recently published Fáilte Ireland Tourism Barometer Survey of more than 500 tourism businesses around the country shows that over half of the tourism industry is reporting their business to be up, with two thirds (64%) saying that tourism agency supports have been a contributing factor to their success. The survey also found that industry sentiment is slightly down, despite high visitor numbers and strong performance, with indications that this drop in sentiment is likely due to business from Northern Ireland and Britain being down this year and unease over the impact of Brexit. Fáilte Ireland has a range of measures in place to help the industry prepare for Brexit through programmes including 'Get Brexit Ready', as well as those focused on diversifying into other markets such as China and the Middle East. Fáilte Ireland is also working closely with Government to roll out a further programme of supports to maintain growth in the future.

MENTORING FOR THE CHEFS OF TOMORROW

PANASONIC ‘SNAP UP’ THE WILD ATLANTIC WAY Chefs in the Munster region recently gathered for a special mentoring workshop at the Institute of Technology, Tralee to support the new Chef De Partie Apprenticeship Programme workshop, supported by Fáilte Ireland and other tourism industry bodies. The workshop is being held by Fáilte Ireland to assist existing industry mentors who have apprentice Chef De Parties’ in training to employ the necessary practical coaching and mentoring skills and is part of Fáilte Ireland’s response to the skills shortage that currently exists within the culinary industry.

HOTEL

International electronics company Panasonic together with Globetrotter and SchwarzWeiB magazines recently spent the week in Ireland on a photo shoot as part of a campaign which will jointly promote the northern headlands and surf coast region of the Wild Atlantic Way with their new Lumix G9 camera. The campaign, which will see Panasonic promote the Wild Atlantic Way across their digital channels as well as at major events in Germany (overall reach 500,000 consumers), is aimed at encouraging German visitors to consider the Wild Atlantic Way as a place to visit. The film crew were provided with an itinerary of the best locations to film on the Wild Atlantic Way in counties Galway, Mayo, Sligo and Donegal at ‘off the beaten track’ locations as well as some of the more well-known spots by Fáilte Ireland, in conjunction with Tourism Ireland.

CATERING REVIEW

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VAT increase

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VAT increase

RECKLESS

DECISION The VAT rate for the hospitality sector is set to go up from 9% to 13.5%. Hotel & Catering Review caught up with IHF President, Michael Lennon, to talk about the impact the increase will have on the industry

ISSUE 10 2018 | HOTEL

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KC 5mmbleed210x297.qxp_Layout 1 04/10/2018 10:00 Page 1

Ireland’s Most Luxurious Castle Wedding Venue

Kilronan Castle Estate & Spa BALLYFARNON, CO. ROSCOMMON.

Bring your dreams, We’ll do the rest.

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VAT increase

TWITTER REACTION

Described as ‘baffling’, ‘disastrous’ and ‘absolutely nuts’, the VAT increase announced in Budget 2019 hit the industry hard. It caused chaos in the Dail with various TD’s decrying the move as anti-competitive, anti-rural and a measure that will result in job losses on a vast scale. Various hotels and restaurants around the country also voiced their concerns about the effect the hike will have on their businesses. It’s difficult to shake the anti-rural sentiment that the increase has provoked. We know that for the most part, Dublin hotels are booming. The same cannot be said for hotels outside the capital. For hotels near to or in border counties, the VAT increase comes at a time when a no deal Brexit is a more likely scenario than ever before. The VAT increase also means Ireland will now have a higher tourism VAT rate than 26 countries in Europe. Michael Lennon, President of the IHF, has described the increase as a serious jolt to the industry. “There’s no doubt that it’s going to affect our competitiveness and it will have an impact on the jobs growth that the sector has been providing. It represents a reckless failure on the part of the government to recognise the economic potential and importance of the tourism industry, particularly to rural Ireland.” Hotels in seasonal regions will find it especially difficult to accommodate the increase. “Hotels in rural areas have been slower to recover from the economic crisis. This is a devastating blow for those businesses that struggle to break even or even remain operational outside the peak season.” In the weeks and days leading up Minister Donohoe’s Budget, rumours of an increase were circulating across the industry. “There was an expectation it would increase but we certainly didn’t expect it to go back to 13.5%. We expected an announcement of 10% or even 11%; Taoiseach Leo Varadkar had, in recent months, said that he felt a figure like this would be the correct rate for the industry.” The increase seems even more incomprehensible in light of the precarious situation our neighbours across the water have found themselves in. Brexit has already impacted Irish tourism; with Ireland now

”The result for small local restaurants will be price rises and in turn job losses and closures in the sub-sector. For consumers this will lead to the further homogenization of the city and suburban food scenes as the ‘big groups’ with big budgets dig in” RIBA Stillorgan “After such a thoughtless budget that showed zero regard for SMEs and independent family run restaurants, I would like to ask the good people of Ireland to choose wisely when dining out. Please continue to support small family run restaurants. We need you.” Kevin O’Toole, Chameleon “I’m thinking of the 100s of people I met over the 10 years I was writing my IRISH LIFE #sindo column who, having lost their jobs, took a flyer and bravely started small food businesses. Is this VAT increase their reward? Food got the country back on its feet. #budget #KeepVat9 “ Lucinda O’Sullivan “The Restaurants Association of Ireland considers #Budget19 “A thoughtless Budget!” There has been zero regard for the restaurant sector, particularly rural and border SMEs. The Government has turned its back on tourism!” Restaurants Association of Ireland “After today’s news, I hope people support proper independent family owned Irish restaurants rather than bad average British chains!” Graeme Dodrill, Chef, Peploe’s St Stephen’s Green “Vat increased for restaurants is so short sighted. Say goodbye to a lot of Independent local cafes and restaurants. Say hello to more generic chains. This does nothing for Irish food. @KeepVat9 #Food #ireland” JP McMahon, Chef, author and restauranteur “Very sad day for our hospitality industry with the increase of VAT with Brexit ahead of us. A very bad call. Rural Ireland is going to feel this very badly, tough times ahead!” Neven Maguire, MacNean House “The tourism industry kept us afloat @ Paschald during the past 10 years. And by us I mean you too. A 50% hike in VAT will spell the end for many within Dublin and without doubt, lots outside Dublin. Madness” Gary O’Hanlon, Culinary Director, BaxterStorey Ireland

a more expensive destination, UK visitors declined to 3.7 million in 2017. This trend has continued into 2018, with trips down by over 4% for January 2018 compared to the previous year and by 5% on a rolling 12-month basis. “UK tour operators represent up to 30% of the business for many hotels in Ireland. This business is highly competitive, with Irish hoteliers competing internationally. Margins are slim and vulnerable to any price fluctuation. With bookings made up to two years in advance, prices in many cases are already contracted, meaning hoteliers will have no choice but to pick up the cost of this VAT increase. For some, it may wipe out their margin altogether,” Michael said. The Irish Hotels Federation has taken steps to try and avert the worst of the fallout from the increase. “We’ve met with Brendan Griffin, Minister of State at the Department of Transport, Tourism and Sport and we’re looking for his support. He was an advocate of keeping the VAT rate at 9%. Our aim is to persuade the Finance Minister to defer the increase, particularly for the international tour operators. They already have contracts in place and right now, they have brochures on their stands with rates we quoted from last year.” For hotels operating in the wedding market, a deferral would be crucial. “We are hoping that hotels that booked weddings prior to the increase and have been paid deposits will be able to charge the 9%. Hopefully that will come to pass but we just don’t know yet.” Ireland’s tourism industry supports over 235,000 jobs in every county and town, over 70% of which are outside Dublin, generating over €2 billion in taxes for the exchequer each year. With the after-shocks of the VAT increase still being felt, the long-term ramifications are as yet unknown. “There’s no doubt that this short-term budget fix will have long-term implications for an important indigenous export industry and for rural Ireland in particular. Some hotels will have no option but to pass the increase onto the customer as their business model won’t support a cut of 4.5%. Others will be able to absorb it but they’ll have to trim back on their costs. The impact of this increase will be felt across the country.”

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CATERING REVIEW

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Partner PROFILE

COMMERCIAL FIRE SUPPRESSION

STANDING ON THE SHOULDERS OF COMPLIANCE

AFTER A DECADE IN THE FIRE INDUSTRY, KSS FIRE SUPPRESSION TAKES A LOOK AT HOW REGULATION AND LEGISLATION HAS CHANGED IN THE IRISH MARKET

he team at KSS Fire Suppression are very much focused on converting the mindsets in the hospitality trade and improving standards across the board. Insurance underwriters and fire officers operating in the hospitality sector have left no doubt as to what is expected when it comes to risk mitigation, especially when it comes to fire safety in the commercial kitchen environment. Along with all contractors operating within the Irish fire industry, KSS has benefitted from this rising tide. The difference however is that KSS has been actively involved in helping to rise this tide. KSS has been very vocal within the hospitality and insurance sectors regarding the risks involved in commercial kitchens and in doing so, promoting one of its marque brands, the Ansul R-102 Commercial Kitchen Fire Suppression System. KSS has grown year on year in the commercial kitchen fire suppression market and was recently commended for record breaking sales within the Irish market of Ansul R-102. “Breaking records is all well and good but we

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have our sights firmly set on more. More sales, more standardisation and more education,” says Rob Davis, Group General Manager at KSS. The company’s commitment to educating the industry is ongoing, particularly with the newly introduced European Standard EN 16282 which is the European Standard for commercial kitchen fire

suppression. “This Standard has a very clear remit – to address the safeguards that foodservice operators should put in place to ensure people and buildings remain safe. Part 7 has been fully implemented since January of this year and offers an unprecedented standard for the protection of commercial kitchen spaces.”

STANDARDS According to Rob, there’s a lack of awareness among commercial kitchens in the hospitality sector when it comes to EN16282-7. “If told by either a fire officer or insurance company that they must install an Ansul R-102 System, we find they’re often unaware that in the ROI there are only four authorised Ansul distributors.

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Partner PROFILE

They also don’t know that using a company outside this network can ultimately affect the validity of their Certificates of Compliance.” With a long history of working with the National Standards Authority of Ireland (NSAI) in various committees and sub-committees, KSS has always been proactive in changing the way we think about fire safety in Ireland. Through the company’s product offerings and by liaising with fire officers and insurance companies and discussing what to look for,

KSS is helping to create a better understanding in the marketplace for all involved. INNOVATION KSS’ services extend beyond the kitchen. The company recently completed the installation of a water mist suppression system in the sauna of The Ardilaun Hotel, Co. Galway after the hotel’s insurance company insisted this area be protected. “Insurance companies all around Ireland are flagging saunas as possible fire risks. Several other sites have

contacted us for surveys and quotes. The team at KSS fully understand that every time a site requires new equipment, there’s a financial implication. KSS works with every client to design a system that’s cost-effective and often can be offset by reductions in insurance premiums as the new equipment reflects a risk reduction. We aim to minimise the financial burden while providing a fire suppression solution to cover the hazard that has been flagged.” Another busy area for KSS is the protection of electrical cabinets/switchgear. “We provide a cost- effective system, minimising installation time and cost to the end user. In August of this year we brought a product to the Irish market that does just that – KSS AMFE.” AMFE (Automatic Miniature Fire Extinguishers) have been developed to protect enclosed electrical cabinets at a fraction of the cost of traditional systems. “This product has been

designed using Novec Gas – a proven environmentally green fire suppressant and a heat sensitive bulb – a proven method of detection and distribution. The simplicity of this design, along with an expediated installation means that KSS can now protect a site’s high value equipment at a relatively low cost.” The team at KSS are always happy to survey any site when it comes to fire suppression. ”We will always steer the client in the direction of a cost effective, practical solution that will satisfy the site’s needs and insurance policy requirements.” KSS supplies and services fire suppression systems for commercial kitchens, saunas, data and comms rooms, electrical cabinets, enclosures and plant equipment. Call today and use promo code “Catering1” to get a 10% discount on an installation or service contract. Contact Rob Davis – rob@ddwholesale.ie

Call today and use promo code “Catering1” to get a 10% discount on an installation or service contract. Contact Rob Davis – rob@ddwholesale.ie

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Experience West Cork! We’re absolutely thrilled to have won The Hotel & Catering Review Gold Medal Award 2018 Ireland’s Best Three Star Hotel in Ireland and would like to sincerely thank everyone who has helped us achieve this success. To celebrate with us please enjoy 10% off your booking by using promo code GOLDMEDAL. For all our offers & packages check out our website www.celticross.com Tel: 023 884 8722 Rosscarbery, West Cork

We love BBQing! Our aim is to identify the best BBQ products on the market and then supply them to you. Demo kitchen available for chefs and restaurant owners to book with us and cook on them. A wide range of our patio heaters and fire pits feature in Belfast restaurants & hotels

Brands we stock Kamado joe • Alfa pizza ovens • Monolith • Everdure by Heston blumenthal • Traeger • Ooni • Mobi pizza ovens • Mega master braai • Home fires bbq365 braai

Contact

2018

0044 (0)774 039 3852 www.gobbqco.com Great Outdoors BBQ Co. 64c Old Kilmore Road, Moira, BT67 0LZ

100 BEST PLACES TO STAY IN IRELAND www.guides.ie

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ISSUE 10 2018 ISSUE 10 2018

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MEDAL AWARDS

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W.H .IE W E I OTELA NDCATERINGREV

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N IL K A K , 30TH TEL

H LYRATH ESTATE

25TH SEPTEMBER 2018

#GMA2018

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OUR SPONSORS

uintessential Brands Ireland

must-attend event in the hospitality calendar, this year’s Gold Medal Awards once again took place at the Lyrath Estate Hotel in Kilkenny. MC for the prestigious event was TV and radio broadcaster, Martin King who managed to keep the 500-strong audience entertained throughout the evening. Announced to much fanfare, the big winner of the night was Adare Manor who walked away with the 2018 Supreme Winner Award. Other winners on the night included Limerick Strand Hotel who won the Business Hotel Award, Newpark Hotel in Kilkenny who won the Family Friendly Hotel Award and La Côte Seafood Restaurant in Wexford who scooped the coveted Fine Dining Award. The Gold Medal Awards aren’t just an excuse for a party. Each year, they showcase the mammoth efforts that hospitality and catering operations put into their businesses. They encourage and reward hotels and restaurants that offer their customers the highest standards of service and do so with a smile on their face. In a politically and economically uncertain time, awards like these are more important than ever. Thanks to everyone who attended this year’s awards and a huge congratulations to the winners and indeed to the hotel and catering companies that made the shortlist. Once again, the Lyrath surpassed itself with its delicious, beautiful menu and friendly, professional staff. If you didn’t make it to this year’s event, we hope to see you next year!

Denise Maguire

Xxxxxxx

NUMBERS ON THE NIGHT

500+ entries

185+ properties visited

500+ people in the room

SPONSORED BY

THE DUCK RESTAURANT, MARLFIELD HOUSE HOTEL IRELAND’S HOTEL CASUAL DINING EXPERIENCE The Duck Terrace Restaurant is located in restored courtyard buildings which includes a coach house and potting shed on the grounds of Marlfield House. Guests can warm themselves by the blazing fire in winter or enjoy their meal on the sunny terrace during the summer. The restaurant prides itself on its friendly staff, modern delicious food and an extensive wine and cocktail offering.

OCTOBER 2018 | HOTEL

CATERING REVIEW

Michael Lennon, President, IHF, Brendan O’Connor and Paul Heary of Adare Manor

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NEWPARK HOTEL KILKENNY IRELAND’S FAMILY FRIENDLY HOTEL Founded in 1966 and now a member of the Irish owned Flynn Hotel Group, Newpark Hotel is a four star oasis of luxury, style, and indulgence that is an iconic part of the Kilkenny experience. The hotel’s vision is to provide guests with a modern interpretation of extraordinary hospitality and expert service.

Tom Flavin and Stephen O’Connor of Limerick Strand Hotel

LIMERICK STRAND HOTEL IRELAND’S BUSINESS HOTEL An award winning four star hotel ideally located in the heart of Limerick city with stunning vistas of the river Shannon, Limerick Strand Hotel is a worthy winner. The team at the hotel continues to builds on its reputation as one of the finest hotels in Limerick, offering award winning dining, extensive health club and exceptional conference space. Edel O’Donovan and Mark Dunne of Newpark Hotel, Kilkenny

Steve Collins, Country Manager of Avvio and Linda Macneice, Colin O’Sullivan, Peter Brennan and Eimear Connolly from North Star Hotel

GALGORM RESORT & SPA IRELAND’S FOUR STAR RESORT Galgorm Resort & Spa is Northern Ireland’s premier luxury resort and spa destination. Set in 163 acres of lush parkland, with the spectacular River Maine flowing through the estate, Galgorm Resort & Spa consists of 122 guestrooms, four on-site restaurants, a Gin Library and Ireland’s first thermal spa village. Tara Moore and Leigh Heggarty of Galgorm Resort & Spa, Antrim

NORTH STAR HOTEL IRELAND’S CITY HOTEL The newly refurbished four star North Star Hotel is superbly located in the heart of Dublin’s city centre. This Dublin hotel property boasts 240 exceptionally appointed guest rooms and suites, offering every amenity to ensure a comfortable and luxurious stay for each guest.

SPONSORED BY

HOTEL

CATERING REVIEW | OCTOBER 2018

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Partner PROFILE

AVVIO LEADS

IRISH HOSPITALITY INDUSTRY INTERNATIONAL TECHNOLOGY PROVIDER AVVIO HAS CONTINUED ITS ONGOING EXPANSION IN IRELAND’S HOSPITALITY MARKET THIS YEAR, WITH NEW JOB CREATION AND A GROWING CUSTOMER HOTEL LIST

he award-winning solutions provider has continued to establish successful partnerships with highprofile customers in Avvio’s home market, as well as globally. The company has also been recognised with multiple accolades for its ground-breaking AI booking engine and for delivering outstanding performance in direct revenue growth for Irish hotels and accommodation providers. In August, Jennifer Ryan and Ailís Cahalan were appointed as e-commerce managers, bolstering Avvio’s Irish team as it prepares for the next phase of growth. Based from Avvio’s Limerick office and working within the client strategy team, the two new recruits have been supporting Avvio’s expanding portfolio of prestigious hotel customers. Avvio has been working with Ice House Hotel and Spa in County Mayo, a member of Ireland’s Blue Book and has created a stunning new website, mirroring the hotel’s superb location and amazing architecture. Avvio’s digital marketing experts have also been working closely with the Ice House team to optimise the new website, create great content and ensure relevant information is communicated to guests.

Niall Kerins, general manager at Ice House Hotel, said: “We want our uniqueness and stand out location to really come across online, which is why we chose Avvio to help maximise our direct bookings and create an amazing website that really connects with our core target market segments.” The hospitality technology provider was also appointed to manage the digital development for the prestigious launch of Grand Central Hotel in Belfast. Avvio was tasked with raising brand awareness online and driving direct bookings. Working closely with the Hastings Hotel digital strategy team, the objective was to ensure the online Grand Central profile appeared just as impressive as the hotel itself. The result was a fully optimised, vibrant and contemporary website, supporting the ethos of the hotel as well as boosting guest engagement and complementing its modern simplicity and style. For the second year running, Avvio was named a finalist in the Innovative Supplier category in this year’s Gold Medal Awards, the leading independent awards programme for the Irish hospitality industry. The awards showcase the solution

provider’s prominence in the luxury Irish hospitality market as 24 of this year’s finalists are Avvio customers. The company also sponsored the category of Ireland’s Best City Hotel at this year’s awards. Adding to what has been a successful period, Avvio has been named a finalist at the Google Premier Partner Awards and has been shortlisted for Best Technological Innovation at the Travolution awards. Avvio is currently the booking engine supplier to the highest market share of 5-star properties

in the Republic of Ireland including properties such as Dromoland Castle, Ashford Castle, Killarney Park Hotel and Adare Manor. Steve Collins, Country Manager for Ireland, said: “We’re exceptionally proud of all we have achieved in the Irish hospitality market, and the success of the partnerships we’ve established. We’re looking forward to continuing the hugely positive relationships with our existing customers as well as taking advantage of exciting new opportunities for growth and expansion.”

www.avvio.com

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his is the 30th anniversary of celebrating the Gold Medal Awards. With over 500 entries across 185 properties, it proves that the awards are recognised as the leading independent awards programme for the Irish hospitality industry. As always, we constantly update and review our categories, and this year, we split the fine dining and casual dining restaurant categories into hotel restaurants and stand alone restaurants. Our desire to recognise the fact that a hotel’s website is often the first point of contact for many guests led to the introduction of the Ireland’s Best Hotel Website award, which generated a fantastic response from the industry. I want to sincerely thank our judging panel for the time and effort that they put into judging the properties. I would also like to thank our wonderful sponsors who play a key role in making the awards such a success. Congratulations to all our finalists and winners. We look forward to welcoming you back next year!

Joanne McGrane, Client Relationship Manager of Sodexo with Marcio Gomes and Carol Hinch of Ballynahinch Castle

HUGH JORDAN & CO. IRELAND’S INNOVATIVE SUPPLIER Efficiency, speed of service and a professional attitude make Hugh Jordan Catering Supplies a most deserving recipient of this award. Gráinne Maguire of Hugh Jordan & Co

THE GEORGE V DINING ROOM, ASHFORD CASTLE IRELAND’S FINE DINING HOTEL RESTAURANT

Kathryn Doyle Senior Event Manager Ashville Media Group

Philippe Farineau, Lisa Toomey and Robert Poe of George V Dining Room, Ashford Castle

HOTEL

The George V Room at Ashford Castle is one of the most luxurious rooms in Ireland, steeped in history with its opulent wood panelling, 11 Waterford Chandeliers, a recognised world class wine list and a truly exceptional chef, all adding up to an outstanding restaurant.

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BALLYNAHINCH CASTLE HOTEL IRELAND’S FOUR STAR HOTEL Over the past four years there has been significant investment in Ballynahinch Castle Hotel, with all bedrooms upgraded, all the ground floor redecorated and the addition of the Ranji Room, an informal dining option adjacent to the Fisherman’s Pub. The latest project is the reconstruction of the Walled Garden.

Laura Olson, Breda Quigley and Martin Byrne of The Q Cafe Company, Sports Surgery Clinic

THE Q CAFE COMPANY TEAM AT SPORTS SURGERY CLINIC IRELAND’S FRONT OF HOUSE TEAM

SPONSORED BY

The Q Cafe Company Team at Sports Surgery Clinic operate services for patients, an exciting, engaging service in the public restaurant and a sports centred healthy service in the Sports Medicine Building. You name it, they have it covered!

MASTERCHEFS HOSPITALITY

Keith O’Sullivan and Paul Grannon of Masterchefs Hospitality

IRELAND’S EVENT CATERER With experience across a diverse range of events, the European Cup quarter final at Thomond Park Stadium between Munster Rugby & RC Toulon was a standout event for Masterchefs Hospitality. It was the biggest of the 12 home games held at the venue in 2017 and represents up to 30% of the company’s overall corporate turnover. With 26,500 patrons in attendance, Masterchefs operated 15 public food outlets, six corporate bars and 1,200 corporate guests dining on five different menus.

Keith O’Sullivan and Paul Grannon of Masterchefs Hospitality

ARD NA SIDHE COUNTRY HOUSE IRELAND’S COUNTRY HOUSE & GUEST HOUSE EXPERIENCE A truly unique experience, Ard na Sidhe is a charming and elegantly luxurious hotel. The warmth of the experience goes hand in hand with the impressive hotel facilities and the tranquil lakeside setting of this beautiful country mansion. SPONSORED BY

OCTOBER 2018 | HOTEL

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CATERING REVIEW

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ST PATRICK’S UNIVERSITY HOSPITAL IRELAND’S HEALTHCARE CATERER

Exceptional, professional service combined with a delicious, nutritious menu makes the catering department at St Patrick’s University Hospital a worthy winner. St Patrick’s Mental Health Service is Ireland’s largest independent not-for-profit mental health service, working to provide the highest quality mental health care, to promote awareness, and to advocate for those living with mental health difficulties.

Thomasz Przewozniak and John Fitzgerald of Great Southern Hotel

GREAT SOUTHERN KILLARNEY IRELAND’S HOTEL BREAKFAST

Breakfast at the Great Southern Killarney is a an occasion to remember. The hotel offers a varied breakfast buffet which includes cereals, a variety of cheeses and meats, pastries and fruit and juices. Guests can also order fish of the day, waffles and kippers.

Christina Fitzgerald and Patricia Murphy of St Patrick’s University Hospital

ANGSANA SPA, THE BREHON IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE A haven for physical, mental and spiritual renewal, Angsana Spa at The Brehon is sanctuary for the body and mind, set in one of the most beautiful places on earth. Angsana Spa takes its name from the exotic Angsana Tree - a tropical rainforest tree noted for its crown of golden, fragrant flowers, which burst into bloom unexpectedly. The Angsana philosophy is to live life spontaneously, to sense the moment and savour time. Sharon Power Cowley, Sales Director of NetAffinity and Nico Hernandez, David McCann and Simon Hodgson of Dromoland Castle Hotel

SPONSORED BY

DROMOLAND CASTLE IRELAND’S GUEST EXPERIENCE Dromoland Castle is renowned for the lasting impression it has on staff and guests. Its warm and unrivalled service, exceptional interiors, magical surroundings and professional staff sets it apart and makes it a most deserving winner.

SPONSORED BY Joanne McGrane, Client Relationship Manager of Sodexo and Kamila O’Connor and Sinead McCarthy of Angsana Spa, The Brehon

HOTEL

CATERING REVIEW | OCTOBER 2018

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CMY

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31/10/2018 09/10/2018 11:50 14:59

Anselm Molloy, MD of Hoist Group Ireland and Ciara Power of ESPA at The Europe, The Europe Hotel & Resort

ESPA, THE EUROPE Lisa Doyle, On Trade Commercial Manager, Quintessential Brands with Billy Whitty and Joanne Harding of Aldridge Lodge Restaurant & Guest Accommodation

ALDRIDGE LODGE IRELAND’S MENU PROVENANCE AWARD Located on the Hook Peninsula in the heart of Ireland’s Ancient East, the menu at Aldridge Lodge boasts homegrown, locally sourced organic and foraged produce. The emphasis is on seasonality to showcase the best of what our countryside has to offer. SPONSORED BY

IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE ESPA at the Europe captures the beauty and serenity of the most enchanting corner of Ireland. It’s a place where guests can experience a unique Spa retreat and engage with the landscape. The spa sits in harmony with a holistic environment in a manner that echoes the surrounding beauty, materials and imagery. SPONSORED BY

GLOVERS ALLEY IRELAND’S NEWCOMER RESTAURANT Glovers Alley, which opened in February 2018, is led by trailblazing chef Andy McFadden and an extraordinarily talented team of chefs, flanked by a dream team of assistants, sommeliers, wait staff and hosts. The restaurant serves elegant food with seamless service in a luxurious dining space overlooking Dublin’s St Stephen’s Green.

Kieran Callinan and Lauren Hart of Brook Food Services, Laurence Rogers, Hospitality Consultant of Excel Recruitment (Sponsor) and Paul Carey of Brook Food Services

BROOK FOOD SERVICES,EATSMART, REGENERON IRELAND’S SITE CONTRACT CATERER Regeneron’s proprietary, APP-based platform, entitled EatSmart, empowers employees to make smart choices about what they eat and how they interact with the company’s food offer. This commitment is brought to life through a variety of digital means including employee proximity tagging and an online coded nutrition programme. SPONSORED BY

HOTEL

Philip Roe and Laura Becker of Glovers Alley

CATERING REVIEW | OCTOBER 2018

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Barry Tierney and Kieran Moroney of JP Clarke’s Country Pub

JP CLARKE’S COUNTRY PUB IRELAND’S CASUAL DINING RESTAURANT Since opening in November 2008, JP Clarke’s has developed a reputation for excellence in food and a good old fashioned warm welcome. Regulars vary from young to old, corporate to family gatherings and coeliac to vegetarians. The diversity and quality on offer ensures there is something for everyone.

KILRONAN CASTLE ESTATE & SPA

Alex Petit and Neil Grant of Celtic Ross Hotel

CELTIC ROSS HOTEL IRELAND’S THREE STAR HOTEL Whether you’re looking for an idyllic coastal retreat or the perfect base to explore the southern stretch of Ireland’s Wild Atlantic Way, the family owned Celtic Ross Hotel is your ideal home from home.

IRELAND’S WEDDING HOTEL From intimate to extravagant, traditional to bespoke, the team at Kilronan Castle Estate & Spa offers a comprehensive wedding service to its guests. Experienced wedding coordinators ensure the highest level of service, with the focus very much on a memorable experience for the bride and groom and guests. SPONSORED BY

Trish Murphy of Licensing World and Philippe Farineau, Robert Poe, Lisa Toomey, Alan Vallety of Ashford Castle

ASHFORD CASTLE IRELAND’S WINE EXPERIENCE The wine list experience at Ashford Castle is one of Ireland’s finest. Robert Bowe has been responsible for the wine cellars at Ashford Castle for the past 25 years and works to exceed guest expectations, creating memories for life.

Irene Gonzalez and Samantha Keeling of Kilronan Castle Estate & Spa with Ciara Crossan, CEO, WeddingDates

SPONSORED BY

OCTOBER 2018 | HOTEL

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CATERING REVIEW

01/11/2018 15:18

CHAD BYRNE, THE BREHON IRELAND’S CHEF OF THE YEAR Chad Byrne, Head Chef at The Brehon, has a wealth of experience and talent and is well respected and admired among Irish and UK restaurateurs. Under Chad’s guidance, the team has built on its reputation for excellent food and has taken its menu to new heights.

John Drummond, Chad Byrne and Sinead McCarthy of The Brehon

Paul and Edwina Hynes of La Côte Seafood Restaurant

LA CÔTE SEAFOOD RESTAURANT IRELAND’S FINE DINING RESTAURANT La Côte is a contemporary seafood restaurant, offering Irish seafood with a modern European influence. La Côte allows Paul to showcase his love of seafood cuisine while restaurant manager Edwina ensures a welcoming and attentive service. Menus at the restaurant are inspired by the fresh local produce.

HOTEL

CATERING REVIEW | OCTOBER 2018

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MOUNT FALCON ESTATE

IRELAND’S FAVOURITE PLACE TO STAY - CONNACHT (PUBLIC VOTE)

CASTLEKNOCK HOTEL

IRELAND’S FAVOURITE PLACE TO STAY - LEINSTER (PUBLIC VOTE)

BALLYSEEDE CASTLE

IRELAND’S FAVOURITE PLACE TO STAY - MUNSTER (PUBLIC VOTE)

CASTLE LESLIE ESTATE

IRELAND’S FAVOURITE PLACE TO STAY - ULSTER (PUBLIC VOTE)

CASTLE LESLIE ESTATE

IRELAND’S FAVOURITE PLACE TO STAY OVERALL WINNER (PUBLIC VOTE) SPONSORED BY

CASTLEWOOD HOUSE DINGLE JUDGES CHOICE AWARD

JOHN MORIARTY AT PARK HOTEL KENMARE

OUTSTANDING SERVICE AWARD

GOLD MEDAL AWARDS JUDGES

Colin Gilligan - Lecturer in Hospitality, GMIT Donagh Davern - Lecturer, CIT and Former Hotel General Manager Eugene McSweeney - Master Chef Gail Cotter Buckley – Lecturer in Bar Management, CIT Jeanne Quigley - Freelance Food & Travel Journalist John Carty - Lecturer at the College of Tourism & Arts, GMIT Lucinda O’Sullivan – Food & Hospitality Critic Maria Murphy - Lecturer at the College of Tourism & Arts, GMIT Marilyn Bright - Irish Food Writers’ Guild Mary O’Callaghan - Lecturer in Wine Studies, DIT Michael Stewart - Director, House Belfast Michael Vaughan - Chair of Hospitality Skills Oversight Group Niamh Boylan - Food & Wine Expert and Former Restaurateur Nicola Brady – Freelance Travel Journalist Paul O’Connor – Restaurateur and Hospitality Consultant Sybil Mulcahy – Editor, EVOKE.ie Tom Mythen – Former President, RAI Tony Conlon - Lecturer in Food & Beverages Studies, DIT

STARTERS Heritage Tomato Salad Macroom Bocconcini, Black Fig, Black Olive, Pine Nuts

ON THE NIGHT

MAINS Irish Hereford Fillet Steak Fondant Potato, Pancetta, Cep Puree, White Skin Onion, Béarnaise Sauce or Chermoula Crusted Goatsbridge Trout Sweet Potato, Endive, Flaked Almond and Caper Butter

DESSERT Apple Jack & Macroom Ricotta Cheesecake Crème Anglaise, Apple Gel

WITH THANKS TO OUR MENU SUPPLIERS:

NEW JUDGES FOR 2018 Alex Meehan - Travel and Food Journalist Catherine Cronin - Cronin Marketing Communications and former Hotel Sales & Marketing Manager Margaret Griffin - Food Scientist and Food Blogger Mark Howell - Account Director, Gather & Gather and former Hotel General Manager

SPONSORED BY

OCTOBER 2018 | HOTEL

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CATERING REVIEW

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Luxury. Relaxed. Enjoy Luxury and Feel Relaxed in Unrivalled Surroundings

Winner of Ireland’s 5 Star Hotel Spa Experience

The Europe Hotel & Resort, Fossa, Killarney, Co. Kerry. Tel. 064 6671300 Email. reservations@theeurope.com

www.theeurope.com

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15/10/2018 15:07

A Hidden Gem on the Shores of Caragh Lake

Winner of Ireland’s Country House & Guest House Experience

Ard na Sidhe Country House, Caragh Lake, Killorglin, Co. Kerry. Tel. 066 9769105 Email. reservations@ardnasidhe.com

www.ardnasidhe.com

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15/10/2018 15:38

01/11/2018 10:48

Finance

Vat Rate Increase

What now? Jarlath Oâ&#x20AC;&#x2122;Keefe takes a look at what businesses need to do before the increased VAT rate takes effect in January 2019

ISSUE 10 2018 | HOTEL

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

AWARDS

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25/10/2018 03/10/2018 15:46 12:22

Finance

here’s no doubt that, in terms of job creation and providing the tourism sector with a much-needed boost, the reduction of the VAT rate to 9% in 2011 was a resounding success. With tourism numbers currently at an all-time high, the Finance Minister has decided that the rate will revert to 13.5% with effect from 1 January 2019. While no business sector would ever welcome a tax increase it has been argued that the hotel sector, particularly in Dublin, could sustain the increased VAT rate and continue to grow. Many commentators have expressed the view that the Dublin market is at peak levels and this is supported by evidence that suggests 5,000 new hotel rooms are to be introduced in the Dublin market. However, like so many aspects of our recovery, the same story does not hold equally on a regional basis and operators around the country will tell you they are under pressure on rate, yield and ultimately profitability so need every assistance they can get. As an alternative measure, the rate could have been increased to a midway point of 11% which might have been an acceptable compromise, rather than increasing the rate by 50% in one go. There are some real concerns for the hotel sector generally, particularly around the impact of Brexit, with a potential reduction in UK visitors and fluctuations in exchange rates. These could be very serious challenges for tourism businesses, most notably in the border regions. It should be noted that there is a possibility that the UK authorities could, post Brexit, impose a lower rate of VAT on its tourism sector which would clearly put pressure on an already competitive market. It should also be noted that it was announced in the Budget that the minimum wage will increase to €9.80 per hour with effect from 1 January 2019, adding further costs to this sector. A second alternative that has not received much attention to date is that the Minister could have introduced a city tax to be applied to Dublin hotels rather than a general increase in the VAT rate. This would have allowed him to take a more targeted approach to Revenue collection.

From 1 January 2019, Revenue will go live with its new PAYE regime for employers, agents and payroll providers. Payroll information will be reported to Revenue on a REAL TIME basis.

What does this mean? • • •

Going forward there will be no more ‘P’ forms eg P30, P60, etc; Updates to employee tax credits/bands will be completed with each payroll run; All payroll information to Revenue will be uploaded via ROS on a ‘live’ basis giving details of employees’ wages and tax deducted.

Preparing for the new Revenue system Employers, agents and payroll providers will need to review their business processes and practices so they meet the new requirements. This includes making sure your payroll software is compatible. In preparation for PAYE modernisation, Revenue is asking employers, agents and payroll providers to submit a list of employees to Revenue through Revenue’s Online System (ROS). This will ensure that both Revenue and employer records are aligned and employers are receiving the most up to date employee information to calculate their deductions. This is due to Revenue on or before 31 October 2018. The list will comprise PPS numbers for all employees; the up to date PPS numbers for all employees can be viewed by checking the most recent P2C issued by Revenue.

Jarlath O’Keefe is the Head of Indirect Taxes at Grant Thornton

ISSUE 10 2018 | HOTEL

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Business Matters

Gets Appy

Food Safety

Chef Neil Bradley Has Come Up With A New Way Of Carrying Out TimeConsuming Food Safety Checks

HOTEL

CATERING REVIEW | ISSUE 10 2018

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Business Matters

“

Food Safe System can be adapted to the needs of each company and has been designed to make life easier for our customers so they can focus on doing what they do best.”

ost chefs will tell you that admin is not their best friend. Time spent filling in paperwork is time spent away from the kitchen and although it’s a necessary part of the job, it can feel like a waste of time. Belfast chef Neil Bradley decided to investigate alternatives to the old-fashioned paper-based food safety monitoring methods. “I’ve worked as a chef and I’ve seen how inefficient and even dangerous the old paper system can be. Every chef and owner in the business will tell you that adhering to food safety compliance is time consuming and stressful but absolutely critical to the success of any business. I couldn’t find an alternative that would allow us to adhere to important food safety standards and anything I did find wasn’t affordable for standard restaurants. That’s how we came up with the Food Safe System. It replaces the old paper-based method of monitoring food safety with smartphone technology and cloud computing. Essentially, we have automated these processes and made them more secure,” said Neil. Food deliveries can be logged on the Food Safe System app, temperatures in fridges and freezers can be monitored, cleaning schedules can be added and hygiene inspections can be logged. “All of those crucial but time-consuming tasks can now be completed quickly, efficiently and much more securely.” Neil says the new service could help prevent outbreaks of food poisoning and save businesses hundreds of thousands of pounds a year. Belfast City Council has estimated that food related illnesses affect 11,200 people in the city and costs the economy an estimated £19 million annually. The dangers associated with food related illnesses means businesses in Northern Ireland are required to adhere to strict food safety regulations including, for example, keeping refrigerators and freezers at certain temperatures.

The process of adhering to these regulations through manual monitoring and clumsy paperwork can be ad hoc, inefficient and can cost companies thousands of pounds in work hours annually. Human error can also mean companies fail to carry out monitoring properly, which can lead to food poisoning for customers, loss of stock for businesses and heavy fines. “Food Safe System can be adapted to the needs of each company and has been designed to make life easier for our customers so they can focus on doing what they do best; providing top quality service to their customers with complete peace of mind.” Are chefs still more inclined to reach for the piece of paper despite its inefficiency rather than embrace and learn new technologies? “Mindsets are changing. Certainly with the next generation of millennials coming through, they’re well used to mobiles and they actually expect technology to help them in their work. We’ve noticed within the food tech industry that it’s all very much customer focused; technology is all about POS and CRM, how to get people in quicker and feed them faster. All that technology stops at the kitchen door. We’re trying to change that. We’re introducing useable and effective solutions to chefs which won’t replace them but will simplify the admin processes and allow them to concentrate on their job.” The Food Safe System was launched in March this year. Take-up has, says Neil, been very encouraging. “We’re currently selling across Ireland and the UK. Caterers to the UN and NATO are using it, along with a host of restaurants and pizza chains. It’s letting chefs get on with the important job of preparing dishes and that’s why we created it.”

ISSUE 10 2018 | HOTEL

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Partner PROFILE

BE FOOD

ALLERGEN AWARE! HAVE YOU DISPLAYED YOUR FOOD ALLERGEN INFORMATION CORRECTLY? THE FOOD SAFETY AUTHORITY OF IRELAND OUTLINES WHY FOOD ALLERGENS SHOULD BE AN INTEGRAL PART OF YOUR FOOD SAFETY MANAGEMENT SYSTEM

he legal requirement to provide accurate written allergen information for non-prepacked food (loose) applies to all food businesses including hotels, restaurants, pubs, takeaways, contract caterers, food stalls, as well as businesses offering delivery services. This legal requirement comes under S.I. No. 489 of 2014. Retail outlets such as shops and supermarkets selling prepacked food are also required to display allergen declarations for non-prepacked products. Food businesses must be aware of the food allergens they handle and ensure that they can track their use in various products destined for caterers or the final consumer. Food allergens should be an integral part of the food safety management system in your food business, particularly the purchasing, handling and storage of ingredients. Businesses producing and preparing food should adopt practices to minimise cross contamination and ensure that food allergen declarations are accurate. Routine staff education and

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training should include a module on the identity and handling of the 14 specific food allergens

and how to address consumer concerns. The allergen information must be provided in

writing. The written allergen information must be easily accessible to your customers without

25/10/2018 15:49

Partner PROFILE

assistance from staff and must be clear about which food items contain which food allergens. Written food allergen information can be placed alongside each written menu item or alternatively can be provided centrally in one or a number of conspicuous locations on the premises in hard copy or electronic format. Where the location of allergen information is not conspicuous, it must be clearly signposted, e.g. on menus or other written material available on the premises, so that consumers can locate and access it

easily. The precise manner in which the written allergen information is presented can vary, but it must be legible and easily understood by the consumer. It is important that food allergen information is also included on minor components such as sauces and condiments, as well as beverages such as wine (by the glass), draught beer or cider and juices or smoothies, where appropriate. Not only does this provide valuable up-front information to vulnerable consumers

about the food they are about to purchase, but it also safeguards your food business by providing a verifiable system that demonstrates that you are in compliance with the law when your food business is inspected by an environmental health officer. FIVE STEPS TO HELP YOU COMPLY WITH THE LAW 1: Declare the use of the 14 food allergens in writing 2: Ensure the allergen information is legible and clear

3: Ensure the allergen information is easily accessible to your customers 4: Ensure the allergen information is up-to-date 5: Monitor your suppliersâ&#x20AC;&#x2122; allergen information For more information on how your food business can comply with these legal requirements, please visit the Food Safety Authority of Irelandâ&#x20AC;&#x2122;s website www.fsai.ie/allergens or email info@fsai.ie

Visit our website www.fsai.ie/allergens or email info@fsai.ie

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Bookshelf

The Rob Lipsett Game Plan

GOAT

Author: Rob Lipsett Publisher: Penguin Life RRP: €16.99 Available: easons.com Personal trainer, Love Island star and YouTube favourite, Rob Lipsett, shares his secrets to shaping up and getting fit. The book focuses on a three step approach to help you plan and follow a training regime you’ll enjoy and a sustainable diet that is both realistic and satisfying. In addition, to help readers maximise their new regime, Rob shares 20 of his favourite recipes that anyone can cook, are quick to prepare, healthy and delicious.

Let’s Get Fizzical

Author: Pippa Guy Publisher: DK RRP: £9.99 (€11.32) Available: amazon.com

The perfect accompaniment to the upcoming festive season, Let’s Get Fizzical contains an inspiring mix of classic cocktail recipes such as bellinis and mimosas, alongside exciting variations and twists. The book offers tips, tricks, presentation ideas and technical know-how to make your cocktails as sensational for the eye as they are for the palate. The introductory chapter, A Beginner’s Guide to Bubbles, explains the differences between sparkling wines to help you tell your spumante from your frizzante, or your extra-brut from your demi-sec. Everything you need to know about fizz is here, including insider secrets such as how to make sure your drink keeps its bubbles.

Book SHELF Make some room on your bookcase with these interesting additions

HOTEL

Author: James Whetlor Publisher: Hardie Grant Publishing RRP: €28 Available: easons.com We should all be eating more goat. It’s sustainable, ethical, highly nutritious and low in calories. Why, then, does it remain so underused and misunderstood? This book tells the story of how food and farming culture developed in the west without the help of this staple of global agriculture and showcases the best recipes from around the world using this fabulous beast. With 100 dishes created by Cabrito’s founder James Whetlor, plus a foreword by Hugh Fearnley-Whittingstall and guest recipes from chefs including Yotam Ottolenghi, Gill Meller, Neil Rankin and Jeremy Lee, Goat is a ground-breaking, bold cookbook. 50% of the royalties from the book will be donated to Farm Africa.

CATERING REVIEW | ISSUE 10 2018

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26/10/2018 12:10

House Party are an award winning six piece band who are guaranteed to bring energy and atmosphere to any function – performing the greatest songs from the 80’s and 90’s up to today’s biggest hits. For Bookings Contact: Email: info@housepartyband.ie Website: www.housepartyband.ie Telephone: +353 86 896 4406 Housepartyband.ie

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31/10/2018 30/10/2018 11:51 09:37

A Quick Chat

Quick Chatwith Robbie McCauley Robbie McCauley, Head Chef at Gregans Castle Hotel, dropped by for a chat about mushrooms, game and the importance of local produce

Background

I was lucky enough to be put through an apprenticeship by the Royal Academy of Culinary Arts in the UK. I was based in a private member’s club in Pall Mall, London. It was a baptism of fire but great as everything was done in-house, from butcher’s to breads and pastries. I then worked as a chef de partie at Number One in Edinburgh where I rose to junior sous before moving to Gregans Castle Hotel in 2013.

Menu highlights

At the moment game features heavily on our menu. It’s something I have a huge passion for. At this time of the year if I’m not in the kitchen, I’m out shooting.

Local produce

We have really moved to providing an ingredient-led menu. We have discovered some fantastic Irish producers and it has really made a huge difference to our cooking style.

Team

I’m lucky enough to have a fantastic team around me. Like most kitchens we’ve had a large turnover of staff for all sorts of reasons, but a few people have stayed with me and come with me from other places.

HOTEL

Inspiration

Great produce. It’s fantastic when you source locally grown produce from people who are truly passionate and proud of what they do.

Ingredients

At this time of the year, it has to be game and wild mushrooms, especially chantrelles. I also love working with local seafood; we have fantastic lobster which lands three miles from the hotel in the summer.

Cooking style

We keep our cooking style quite simple – we buy the best produce, cook it simply and keep the flavours classical.

CATERING REVIEW | ISSUE 10 2018

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LPG

Natural Gas

The natural choice Enjoy the benefits of cooking with gas wherever you work, with Flogas, Ireland’s only supplier of both LPG and Natural Gas. Clean, easy-to-control, instant and versatile energy. With our expert technical advice, dedicated after-sales service and all Ireland distribution network, and you’ll see that Flogas has all the right ingredients. So it’s no wonder that Flogas is the choice of so many chefs, including Neven Maguire of MacNean House & Restaurant in Blacklion, Co. Cavan. Remember, there’s much more to Flogas than cooking. It can also provide you with instant, economical central heating, hot water, gas fires, and even gas tumble driers... wherever you are. Discover how we can transform your business: Republic of Ireland T: 041 983 1041 | E: info@flogas.ie | www.flogas.ie Northern Ireland T: 028 9073 2611 | E: info@flogasni.com | www.flogasni.com

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25/10/2018 15:46 15:41

there from your first glimpse through the trees â&#x20AC;&#x201C; a feeling that there is something about Adare Manor that goes beyond anything you expected. Beyond the splendour of the castle itself, perfectly appointed in every detail. Beyond the cherished heritage of Irish hospitality. Something so magical it isâ&#x20AC;Ś

Adare Manor, Adare, Co Limerick, Ireland Tel: +353 61 605200 / adaremanor.com

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31/10/2018 24/10/2018 11:52 12:32