ISSUE 4 2019
The Oscars of Irish food Blรกs na hร ireann still going strong
JAVA REPUBLIC INVITES YOU INSIDE THE WALLS OF ITS UNIQUE ROASTERY
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Go to hotelandcatering review.ie for the online edition
Contents ISSUE 4 2019
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IN THIS ISSUE
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Calling all Coffee Addicts
“From the roasters and the coffee quality consultants, to the baristas and the service team, no stone is left unturned when it comes to guaranteeing the best product and the best service to our customers” Grace O’Shaughnessy, Managing Director, Java Republic
REGULARS
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NEWS
SUPPLY LINE
BOOK SHELF
A QUICK CHAT
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REFURBISHED & REFRESHED Ballygarry House has undergone a refurbishment programme
PROPER FOOD Dublin’s Tiller + Grain is doing things a bit differently
NEW OPENINGS Some of the latest venues set to open their doors in Ireland’s hospitality industry
BUSINESS MATTERS Twelve years on and Blás na hÉireann is still going strong. Artie Clifford explains why the awards are so important to the industry
WHERE ARE ALL THE FEMALE HEAD CHEFS? There’s a distinct lack of female head chefs in hotels and fine dining restaurants in Ireland. Mary Farrell wants to find out why
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Editor Denise Maguire Art Director: Áine Duffy Designer: James Moore 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 Welcome to issue 4 of Hotel & Catering Review 2019 Java Republic, the subject of this month’s cover story, likes nothing more than visitors dropping by its impressive roastery in Ballycoolin and seeing for themselves the process required to produce a good cup of coffee. Opened to the public since 2008, the roastery includes a café that serves about 800 customers every day. A corridor tour gives visitors the full lowdown on the coffee experience, from bean to cup, while the Coffee Lab runs coffee tastings, cupping sessions and training groups. To read more about Java Republic’s impressive HQ, turn to page 16. Elsewhere in this issue, we chat to Artie Clifford about Blas na hÉireann, the much respected food and drink awards that have been dubbed the Oscars of Irish food. Artie and the team are entering their 13th year of the awards. The longevity of the event is testament to the good standing it has garnered from the industry over the years. Having a Blas award logo on your product is seen as a quality guarantee; it can help get a product onto the shelves of a particular retailer or onto a restaurant menu and it’s always a huge boost for an individual producer. To read more about Blas na hÉireann, turn to page 22. Where are all the female head chefs? It’s a good question and one that Morton’s head chef Mary Farrell was determined to find the answer to. After almost four years of study, Mary is about to complete a PhD in ‘Gender Inequality in the Hospitality Industry’. The results of her studies will no doubt make for fascinating reading. For more, turn to page 24. There’s lots to enjoy in this issue and as usual, if you have any comments or opinions, feel free to drop us a line!
Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com
Denise Maguire www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview
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Repak’s 3,000 Members have helped fund packaging recycling in Ireland for over twenty years. Join our network of almost 400 Hotel Members and make 2019 the year you go green.
www.repak.ie
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News News
Your monthly round-up…
APPOINTMENT Adrian Crean has been appointed Managing Director of the Rocket Restaurants Group which includes the Eddie Rocket’s City Diner chain, ROCKET’S, The Counter Custom Burgers and Flash Harry’s Bar & Restaurant. A veteran of the food industry, Adrian spent 20 years with McDonald’s Restaurants of Ireland where he held the position of Managing Director. He comes to Rocket Restaurants from Applegreen, where he was Chief Brand and Strategy Officer.
GARETH MULLINS appointed Euro-toques Commissioner General Euro-toques Ireland has announced the appointment of Gareth Mullins as Commissioner General. He takes over the role from Graham Neville who held the position for the previous three years. Gareth has over 20 years’ experience cooking in five-star hotels in Ireland and Australia. He spent seven years in the Merrion Hotel as head chef in The Cellar Restaurant & Bar before joining the team at The Marker Hotel when it opened in 2013. In his new role of Commissioner General, Gareth will focus on the continued growth of the Young Chef of the Year competition as well as maintaining the basic ethos of the organisation and Mrs Allen’s belief of the fundamental importance of the collaboration between chefs and producers.
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MHL Hotel collection to acquire Powerscourt Hotel The MHL Hotel Collection has agreed to acquire the 5-star Powerscourt Hotel Resort & Spa in Powerscourt, Co Wicklow from Sugarloaf Investments Limited for an undisclosed sum. Owned by a partnership made up of John Malone, John Lally and Paul Higgins, the MHL Collection comprises 11 4-star and 5-star hotels, almost 2,000 bedrooms and over 1800 staff at locations in Dublin, Galway and Limerick.
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The Shelbourne to join AUTOGRAPH COLLECTION HOTELS The Shelbourne has announced that it’s to join the prestigious Autograph Collection Hotels portfolio of over 160 independent hotels and resorts. The news was announced at the Constitution Briefing, the first in an annual series of informal briefings to take place at The Shelbourne, hosted in the Constitution Room where the Irish Constitution was drafted in May 1922. Guests at the briefing were also told about some of the other changes taking place at the hotel, including the completion of the final phase of the hotel’s refurbishment and the introduction of some new service and menu offerings in the hotel’s various outlets. Guests were also shown around the latest addition to the hotel, the 1824 bar. Named after the year the hotel was founded, the new bar opens from 5pm with a strict no reservations policy. The hotel’s new outside space, the Terrace, was also revealed to guests. As part of The Shelbourne joining Autograph Collection, the hotel is also introducing whiskey as a signature guest experience that will be bought to life throughout the property.
APPOINTMENT David Lee has taken up the role of Head Chef at Aghadoe Heights Hotel and Spa. He joined the team at Aghadoe Heights just in time to launch the second in a series of three dining experiences, known as The Taste of Aghadoe. “Sometimes there is a misconception that hotel restaurants are for hotel guests,” said David. “We want the whole town of Killarney and surrounding areas to know that we are open for business and that our Lake Room restaurant and Heights Lounge and Piano Bar are wonderful dining options for any night of the week.”
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Galway native to represent Ireland at WORLDSKILLS 2019 Ruairí Grealish will represent Ireland at WorldSkills 2019 in Russia after taking the title of National Champion in Restaurant Service at the Ireland Skills Competition 2019. Ruairí is a student at Shannon College of Hotel Management and developed his passion for the hospitality industry working in the family business, The Kings Head in Galway. He now works weekends in The Kings Head Bistro as Restaurant Supervisor. Ruairí will train full-time from the start of June until August under the supervision of Andrew Langford, WorldSkills Ireland Restaurant Service Expert at Shannon College. WorldSkills 2019 is taking place from the 22nd to the 27th of August in Kazan, Russia and Ruairí will be attending with a team of 15 young Irish people.
Hoteliers welcome investment boost for regional tourism Irish Hotels Federation President, Michael Lennon, has welcomed the announcement by Fáilte Ireland that they will invest €15.5 million through the local authorities to boost the attractiveness and tourism appeal of up to 62 towns across the country. With the latest CSO overseas tourism figures showing British visitors still down over 14% on the same month in 2016, Lennon said that providing new and compelling reasons to visit rural Ireland was essential to offset the loss from the UK market, which still provides the widest seasonal and regional spread of visitors. Under the scheme, which opens for applications in April, local authorities, working with Fáilte Ireland’s regional teams, will identify towns in every county that have the potential to grow their tourism offering.
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FOOD-TO-GO SUMMIT TO EXAMINE FUTURE OF MARKET
A first-of-its-kind international conference and trade show, in association with Kepak, is set to examine the future of the rapidly growing and evolving Food-To-Go market. Taking place in the Round Room at Dublin’s Mansion House on 21 May 2019, the fullday event will gather together a panel of expert speakers, awardwinning retailers and industry specialists. The conference will also include an Exhibitors’ Hall where suppliers will showcase some of the most exciting ideas, innovative concepts and trending products in the Food-To-Go space. Speakers at the Summit include Gavin Rothwell, Head of FoodTo-Go & Retail Safaris IGD; Maureen Gahan, Foodservice Specialist, Bord Bia; and Martin Kelleher, Managing Director, Musgrave Retail Partners Ireland. For tickets, to become an exhibitor or for further information, go to www.foodtogosummit.eu
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Picture Perfect Olivia Collins, Managing Director at Food Social, the new agency from Food PR, gives her top tips for taking social media images for food businesses countertops – move to a • Only take photos of dishes table, ideally with natural that look good. If the light. tastiest dish on the menu • Position the dish in a way isn’t photogenic, don’t that is most appealing to post it. the eye. Sometimes this • Lighting is everything with means rotating the dish food photography. Natural and taking three to four light is best so where photos. possible, take images of • Less is more on the plate. food outside (a slightly Pare back the dish to overcast day is great as the highlight its core. Side sun won’t be too strong) or dishes can be added to ideally by a window seat. the table and kept tight • Get rid of shadows. Rotate so they appear in the the food, or yourself, or frame. Standing on a chair move to a better location. and photographing an • Do not take photos ‘on abundant table can make the pass’ or with kitchen a lovely shot. background. The pass • Most phones now have will have a bright orange an ‘Auto Adjust’ function. light making the food Using this feature before discoloured and kitchen saving and posting background will often the image will provide a have piles of dishes, other quick editing tool, cutlery etc, that should not increase the colour and be in the photo. generally make the photo • No photos should be more appealing. taken on stainless steel
Rachel and Ciara are joined by their mentor James Rock outside Cathal Brugha Street, City Campus, TU Dublin
TU DUBLIN STUDENTS WIN CULINARY AWARDS IN ITALY Rachel Jones and Ciara Casey, students at School of Culinary Arts & Food Technology, TU Dublin won second place at the 2nd International Trophy entitled “A Life in the Kitchen”, dedicated to the memory of famous Cav. Angelo Consoli. Over 10 teams from all over the world competed at the international culinary competition which was held in Castellana Grotte, Italy. Both Rachel and Ciara were mentored by James Rock (Lecturer Culinary Arts, TU Dublin). Both students were also awarded a gold plaque for best presentation of their pastry dish.
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ALL THESE THINGS MATTER TO US… At Musgrave MarketPlace we’re proud to be the only 100% Irish owned national foodservice wholesaler. Over 140 years ago the Musgrave family set out values to guide our business and six generations later these values are still at the core of who we are. We believe in building long term stable relationships, not being greedy, honesty, working hard and achievement. Because of these values, we’re committed to supporting Irish jobs and sourcing from local suppliers, helping local charities, building a more sustainable future and investing in our future food leaders.
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BECAUSE WE’RE IRISH
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SLIGO WINS big at awards Sligo Food Trail had a night to remember at the recently-held Restaurant Association of Ireland (RAI) Awards night. Ten awards were presented to members of the food network, with RAI ex-president Anthony Gray scooping both the Best Local Food Hero in Connaught award and the Best Casual Dining award for Hooked restaurant. Ethna Reynolds of Nook in Collooney also won two awards – Best Chef and Best Emerging Cuisine. This is the second time Ethna has won the RAI Best Chef award.
New menus at 777 There’s a fresh new menu at 777, the Mexican hideout on Dublin’s George’s Street. A recent stage in New York by Chef Essa Fakhry has inspired a range of new dishes including the ‘Oyster Shot’, a natural oyster in a sauce of ginger aguachile, jalapeno oil and lime and the ‘Cauliflower’, a trio of taquitas topped with roast cauliflower, ha’sikil’p’ak (a Yucatan pumpkin seed dip) black bean and crema.
New chairperson appointed to Kerry branch of IHF A new chairperson has been appointed to the Kerry branch of the Irish Hotels Federation. Bernadette Randles of the Dromhall Hotel, Killarney took over from outgoing chairperson Niamh O’Shea at the recent AGM. Emer Corridan of the Cahernane House Hotel, Killarney is the new vice chairperson of the IHF in Kerry, while Padraig McGillicuddy of Ballygarry House Hotel, Tralee is the new PRO.
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80% of Businesses Affected by Fire Never Re-Open Their Doors… Do you have an Ansul R-102 System installed in your kitchen? Are you getting your Ansul R-102 System Serviced in Accordance with EN 16282-7? Is your Ansul System Compliant? Will your Ansul System work if called upon? Is your Service Provider an Authorised R-102 Contractor? Contact us Today to discuss your Ansul Requirements – rob@ddwholesale.ie
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Advertise with us ISSUE 10 2018
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FÁILTE IRELAND SETS OUT ITS STALL FOR THE TOURISM INDUSTRY
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° The Food Issue
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Ingredients JP MCMAHON ON WHY IT MIGHT BE TIME TO FOREGO POTATOES FOR SEAWEED It’s not news that I think seaweed should be our national vegetable, as opposed to the poor old potato which is but a newcomer to our fair island. For over 10,000 years, seaweed has been part of the Irish diet and our use of it in Aniar builds upon this long tradition, while attempting to discover new uses and possibilities for this amazing natural product. As the Japanese well know, seaweed is much more than a weed which grows in the sea. This unique ingredient defines our cuisine at Aniar and indeed, I would argue it defines new Irish cuisine. Our reasons for using seaweed do not only stem from its historic relationship with Ireland; seaweed also tastes great and is at its best when used as a flavour enhancer, either fresh or dried. Of all the seaweeds that I love, sea truffle is one of my favourites. Not to be confused with pepper dulse (which is called the ‘truffle of the sea’), sea truffle grows on other seaweeds and looks a little like a small pom-pom. We use it fresh with shellfish, such as mussels and clams. Dried, we blend it with salt or by itself into a fine powder. This black powder is pure umami and the reason why I love seaweed so much. In the restaurant, we sprinkle this powder over an oyster mayonnaise to create a true taste of the sea. In Iceland, they sell sea truffle salt in little tubes. I’m surprised someone hasn’t done this in Ireland. We are only at the beginning of our true appreciation of seaweed in Ireland. We have yet to turn it into gold.
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EXPERT STYLING for
Wedding Shoots
Commercial wedding photography is a speciality of ARC Studios. Colm Kerr LIPPVA works closely with stylist Aisling to maximise the impact of your photography. Styling plays an important role while showcasing your hotel as a wedding venue. Aisling said: “I love styling wedding shoots. I take the time to understand the client’s profile, decide on the demographic that best suits them and position them in the marketplace. This starts with choosing the ‘model bride and groom’. Once I have a theme in mind, I consult with bridal shops, suit hire, florists and hair and make-up artists. This all happens before the shoot commences. Planning is of paramount importance. Myself and the team at ARC coordinate all the variables to ensure that the day of the shoot goes off without a hitch. I attend all bridal shoots and assist Colm with art direction and styling. I concentrate on making sure the bride and groom look right for the venue and of course that the property is pristine. “Colm and I both conduct a walk through of the property and identify key locations within the hotel that are ideal for feature shots. Every ‘real’ bride and groom want to visualise themselves on the day of their wedding so professionally staged shots that showcase the property are key and play an important role in a Bride and Groom choosing a venue.” TO BOOK YOUR STAGED WEDDING SHOOT WITH ARC STUDIOS, CONTACT AISLING ON 044 9330000. VIEW THE PORTFOLIO ON ARCSTUDIOS.IE
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Partner PROFILE
Transform GUEST EXPERIENCE Forever mytaxi hospitality offers your guests safe, reliable transport, at no cost to the hotel
T
echnology can play a pivotal role in enhancing guest experience, from using digital POS systems and reservation tools to offering contactless payments and WiFi. There are a number of ways to embrace technology in daily operations and while most require some initial investment, there are some at no cost to you at all. Sometimes it’s the little things that can make a big difference. In the hotel and catering industry, finding the time to focus on the little things can of course be a challenge, which is why simplicity is best. mytaxi | Hospitality is Ireland’s leading taxi partner, helping hotels and guesthouses across the country arrange safe, reliable transport for their customers at ease. With average wait times as low as four minutes, customers and staff can book taxis through mytaxi’s user-friendly system without any hassle, giving you back time to focus on what’s important to your business. The best part is, it’s completely free to use.
HOW IT WORKS
There are two booking options – the Web Booker and Taxi Butler. The Web Booker is an online booking tool, whereby you can book a taxi through a desktop computer, laptop
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or tablet. This option includes the ability to pre-book in advance and set detailed preferences, like choosing a large vehicle size or sending a short message to the driver. Taxi Butler is a simple booking device that is preloaded with your premises’ address. It has its own sim card, so you don’t even need WiFi. All you need to do is push the button and a taxi is ordered direct to the premises instantly. The device will display the driver’s details and an ETA.
ECONOMICAL
The service is completely free to use, so you’re not tied down to a contract or subject to
any set up costs. mytaxi can send a Taxi Butler device to any of its operating locations nationwide. All you need to do is plug it in and go! The Web Booker is simply a link that can be set up in minutes by a member of the mytaxi team. No need to download any complicated software. mytaxi is happy to provide a quick run through on how it works with hotels directly. The company can even supply some POS so your guests know you are offering a transportation service. Commenting on the growth of the hospitality service, Niall Carson, Head of Sales at mytaxi Ireland, said: “In
the last 12 months we have seen hundreds of hotels of all sizes around the country signing up to the free service. Often the last experience a customer has with the hotel is their departing journey, so it’s important that it’s a seamless encounter. Customers are no longer willing to accept standing in the doorway for 15 minutes waiting on a taxi; fast, reliable transport is a great way to compliment the frontof-house service.” For more information contact Cormac Doyle: t: + 353 (0) 86 384 1015 e: c.doyle@mytaxi.com w: hospitality.mytaxi.ie
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Refurbished
and Refreshed
A 12 month programme of refurbishment works, which has seen the transformation of 40% of the hotel’s bedroom stock as well as a revamp of the Honeymoon Suite, has just finished at Ballygarry House, Tralee. “We’ve broken our rooms into different categories with the intention of upselling. CLR Design has created a beautiful ‘New England’ country house theme which is working really well for us. Now, we’re at the point where we’re thinking what can we tackle next,” said Padraig McGillicuddy, owner of Ballygarry House. What’s next is probably a dive into capital development and a focus on bedroom stock. “We need another 30% added onto our bedrooms. We’re also working on a masterplan to develop a large amenity for both the hotel guests and the public to be developed over a 60 acre site.” Padraig recently acquired an adjoining farm and intends to link a 400 year old wood with the hotel through new pathways and cycle paths. “We’re actually connected to it already but we want to create a looped walk through it. Over the past few years, we’ve seen our guests’ habits evolve. Corporate guests “Refurb work is ongoing are no longer passing the here at the hotel; when evening in the bar, they’re you build a capital leaving the hotel to go for a run or they’re using the development, you need fitness suite. With this new to ensure that new areas amenity, they’ll be able to don’t make the existing go for walks, use our electric part of the hotel look tired” or cycle bikes, row or fish in the lake or play tennis on our courts.” Two years ago, the bar at Ballygarry House was redeveloped while a new brasserie was also added. “We anticipated we’d do up to 250 covers on a busy day but we’ve managed to double that. Refurb work is ongoing here at the hotel; when you build a capital development, you need to ensure that new areas don’t make the existing part of the hotel look tired. That’s why we’re constantly looking to refresh the hotel. “ Padraig is the third generation of his family to run Ballygarry House. After stints in Switzerland and Australia, he returned to the family business in 2002 where he initiated an aggressive €6 million business development plan for Ballygarry, including the complete renovation of the hotel, the addition of a luxury spa, 30 additional hotel rooms and suites and The Pavilion at Ballygarry. “Ballygarry is considered one of Munster’s most successful hotels. It’s also number nine in Ireland. We didn’t get there by chance and we’re going to continue to improve the hotel in the years to come.”
An extensive refurbishment programme is set to enhance the destination appeal of Ballygarry House
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Proper Food Dublin’s Tiller + Grain is doing things a bit differently
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lair Dowling, ex-surveyor turned chef, took a punt on opening a new café in Dublin that would offer customers something new and possibly unexpected. When I visit the café early one morning, almost two months after its opening, it’s clear that a regular clientele has already been established. Located in a listed building on South Frederick St in Dublin’s city centre, Tiller + Grain is a beautiful, well-designed and bright space that’s benefitting from the excellent footfall on the street outside. “I’ve had great support from surrounding businesses; the boys from Sprout have been in and the Gallery has posted about us on Instagram. One of our regular customers is a man who’s worked on this street for 52 years so it’s been great so far,” said Clair. Tiller + Grain is all about nutritious, proper food. The focus is on salads, slow-cooked meats, whole grains, baked whole fish and roasted vegetables. “We all care so much about the food we’re producing. We use seaweeds and Ponzu, we’re barbecuing meats and we’re doing featherblade steaks, chicken supremes and preserved lemon dressings, just the foods we love.” It’s proper food in a casual setting, although it’s clear that a lot of love has gone into the refurbished space. “I worked as a surveyor in a previous life and my dad’s an engineer so I was keen to take on the refurb myself. We went “I did a course in Blackrock and with a suspended backlit ceiling and a concrete counter. then worked in various kitchens The cornicing is untouched including Ottolenghi and Spring and the doors are original. A in London and Richard Corrigan’s lot of thought went into the design and my sister was a in Ireland. That experience was great help.” At the moment, the café closes at 4pm. “I’ll invaluable, it showed me exactly test the market closer to the what I wanted to achieve in my summer and see how it goes. Take-home dinners are own place” proving very popular with our customers, as are our salads.” Ex head chef at Hang Dai, Mark Ahessy has taken over the kitchen at Tiller + Grain. “Myself and Mark share the same passion for food and actually I’m lucky in that all my staff have that obsession. Mark has introduced different flavours and ideas which are all working out really well.” Coffee at Tiller + Grain comes from Imbibe while other suppliers include Lilliput Stores, Bread Nation and Keelings. Menus aren’t printed and change with the season. “Every day we’ll offer a vegan hot dish, a meat dish, a fish dish, about eight different salads, soup, two different sandwiches and a wrap. It might sound like a lot but we need to ramp up what we’re
producing as demand has started to rise.” Vegetables come from an Irish supplier who sources produce from local farms. “I’m happy to take food that mightn’t necessarily make it to the markets, we’re very imaginative with what we can do with food here. I won’t see anything going to landfill; I take wastage very seriously. We got amazing purple potatoes in recently which we added to some left-over pudding, wild Irish garlic and pistachio nuts. We boiled and roasted them and they were outrageous!” Everything at the restaurant is compostable and the plastic that comes with produce is sent back with the driver. “Plastic is a huge issue in the industry at the moment so we just don’t accept it. Also, where are the compostable bins in 2019 in Dublin?” Clair moved back to Dublin from London last year. Setting up a restaurant wasn’t on the cards back then but after making the decision, everything fell into place very quickly. “This was the first space I viewed and I was lucky to get it. My landlords are in the hospitality industry and once they understood what I was trying to achieve, they got on board pretty quickly.” Clair decided to go down the food route a few years ago. “I did a three month course in Blackrock and then worked in various kitchens including Ottolenghi and Spring in London and Richard Corrigan’s in Ireland. That experience was invaluable, it showed me what I wanted to achieve in my own place.” With staffing such an issue across the country, Clair is finding it hard to source chefs. “I expect that to be an ongoing problem while another challenge will be costings. I love good food but it doesn’t come cheap.” Lunch times are hectic at the café. “We could turn the tables a couple of times during lunch. Space is limited and we have a fairly large kitchen but that was something I felt was really important; if I wasn’t a chef, I might have gone for a smaller one. We also have a cold room which is my pride and joy. If I was giving advice to someone starting out, I’d recommend including a cold room, they’re invaluable.” Cementing the café’s growing reputation and continuing to offer good food will keep Clair and the team busy for the foreseeable future. “I’d also love to do a wastage event and I’m keen to work with other people and producers. Creating a fun environment and talking about and creating good food is what it’s all about.”
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Partner PROFILE
A helping hand for producers Musgrave Marketplace & Bord Bia team up for fourth year of Foodservice Academy
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and made patés and terrines, organic cider vinegar, sheep’s milk yogurt and a range of vegan burgers and desserts are just some of the innovative products selected to join this year’s Foodservice Academy. Run by Bord Bia and Musgrave MarketPlace, the programme aims to help participants grow sales within the foodservice, or out of home food, market. The initiative also offers the opportunity to achieve growth within Musgrave MarketPlace’s foodservice business, supplying over 6,000 customers each week ranging from hotels and restaurants to pubs and nursing homes. Ten food and drink companies have been selected for this year’s programme.
Programme Overview
Coordinated by Bord Bia and now in its fourth year, Foodservice Academy takes place over four months and comprises both workshops and mentoring. Representatives from Musgrave MarketPlace participate in the workshops, sharing invaluable practical insights and experience to help companies better understand areas such as supplier setup, food safety requirements and the distribution model as well as sales and marketing support. Launching this year’s programme, Maureen Gahan, Bord Bia’s Foodservice Specialist, said: “Foodservice in Ireland offers major opportunities for suppliers providing innovative products and solutions to meet changing consumer needs. We’re delighted to roll out the fourth year of our ‘Foodservice Academy’ initiative, supporting our belief that food businesses should increasingly look to the foodservice sector as a viable route to market. Now worth €8.2 billion and
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forecast to grow to €9.3 billion by 2021, this route to market is delivering real growth and value for Irish food and drink companies.” Sheena Forde, Trading Director, Musgrave MarketPlace added: “Following on from the success of our previous Foodservice Academy programmes and that of the SuperValu Food Academy, we are now looking forward to the fourth year of our programme to support Irish foodservice producers through Musgrave MarketPlace. A number of the participating companies are Food Academy graduates so we are proud to be in a position to help grow their businesses by introducing their products to our foodservice customer base. “As the largest and fastest growing wholesaler in Ireland, we are ideally placed to understand the needs of the foodservice market and as an Irish family business, we are delighted to work with small Irish companies, many of which are family owned, to give them a head start in the market. The Foodservice Academy
programme offers a combination of commercial and marketing expertise and will provide invaluable customer insight for the companies involved. We would like to acknowledge the excellent support of Bord Bia throughout the development of this programme; their shared passion for supporting Irish food business has been evident throughout.’’ Participants for the 2019 programme were confirmed following an independent Product Assessment Session that took place earlier this year at Musgrave MarketPlace’s 75,000sq ft Ballymun Food Emporium. Companies had the opportunity to submit their product samples to Musgrave MarketPlace Trading Managers, Category Managers and Leinster-based sales representatives. For more information on any of the suppliers or for general queries, please contact Maureen Gahan, Foodservice Specialist, Bord Bia. M: 087 668 6129 E: maureen.gahan@bordbia.ie
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News
Openings Some of the latest venues set to open their doors in Ireland’s hospitality industry
Lost Lane, Dublin The Porterhouse Group has added to Dublin’s nighttime offering with a new live music and entertainments venue. Music and emerging talent is at the heart of Lost Lane on Adam Court in Dublin 2; music lovers can expect to see collaborative line ups featuring the likes of Wyvern Lingo and Delorentos, alongside some of Ireland’s up and coming talent. From Thursdays through Saturdays, the venue will also play host to live DJ sets from DJ Nialler9 and Lost & Sound (a new female DJ collaboration with Sally Cinnamon, Claire Beck and Kate Brennan-Harding). Substantial investment has gone into state-of-the-art sound and lighting, acoustic treatment and set design alongside a refurbishment that respectfully restores and preserves the venue’s Georgian structure.
1824 Bar, The Shelbourne Named after the year the hotel was founded, the 1824 Bar at the Shelbourne is now open to the public. It opens from 5pm with a strict no reservations policy. Designed by Guy Oliver, the space complements the traditional nature of The Shelbourne while overlooking the hotel’s spacious outdoor terrace, also recently opened. Artworks can be found throughout the bar, including historic prints, elegant engravings and framed literary works. Irish maps, scenes of Dublin life and musical scores related to the city also dot the walls. Bespoke mural-like paintings of a whimsical Irish landscape, created by artist Paul Slater, are also on display.
Jam Park, Swords Due to open in May, Bodytonic’s Jam Park is a multifunctional building consisting of a number of sections across different floors. The main event space will be located on the first floor; this area will be used for gigs, screenings, conferences, exhibitions, parties and private functions. On the second floor, people can enjoy crazy golf, ping pong, shuffleboard, darts and escape rooms. The Jam Park Eatery, an open air, fully heated rooftop area, will be located on the third floor and will offer street and comfort food all day. During the summer, it will play host to outdoor cinema screenings, parties and BBQs. A rooftop, working organic farm has also been proposed by Bodytonic for the venue.
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Cover Story
Java Republic invites you inside the walls of its unique roastery to learn about the process behind its premium coffee experience
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ava Republic was founded by David McKernan 20 years ago. Having been inspired by a number of cafés that he visited in San Francisco in the 1990’s, he set out to create a coffee experience that was unparalleled in its quality, transparency and commitment to sustainability. “There are no shortcuts to good coffee,” says Managing Director, Grace O’Shaughnessy. “All our coffee beans are hand-roasted individually and every single batch is tastetested before it leaves our building to ensure the quality is consistent. Within our walls we have the top industry experts working hard to make sure that our coffee and tea is of a premium quality, always. From the roasters and the coffee quality consultants, to the baristas and the service team, no stone is left unturned when it comes to guaranteeing the best product and the best service to our customers.” Visitors to Java Republic’s café and roastery in Ballycoolin can see the process for themselves. The Roastery opened to the public in 2008 and since then every design feature, from inside to outside, has been created with David’s vision in mind. The roastery underwent a major refurbishment in 2016, however to this day many of the initial features of the building still remain. First spread over 1.75 acres, the facility was later expanded to 2.2 acres and a total of 25,000 sq. ft. When you first visit the Java Republic Roastery, you will be struck by the unique shape of the building, which boasts a height of almost 9m and a distinctive triangular front which instantly catches the eye. It was purposely built south-facing so that during the winter months, the sun would help heat the building, thereby minimising energy consumption. Take a stroll around the perimeter of the building and at the rear you’ll find the company’s wood pellet burner, which was installed in 2008. This overrides the building’s commercial boiler and heats the whole building as well as providing the occupants with hot water.
INTERNAL DESIGN The Roastery Café was refurbished and relaunched in 2016. For the design, Java Republic wanted to capture its commitment to the environment by utilising minimal concepts and natural materials. The café itself is used by Java Republic as a testing ground. Through it, the company can get a better understanding of the challenges its customers face, as well as test new products and innovations. Every day about 800 customers are served, allowing Java Republic to stay on top of consumer trends and feed these back to its partners. Within the roastery’s walls, the company also has a specially designed corridor tour for visitors who are interested in the full story of the coffee experience from bean to cup. It offers visitors a walk-through of the origin of coffee, the history of Java Republic and why the company operates the way it does. Customers can
lose themselves in an experience that they can’t get anywhere else in Ireland. The coffee roasting itself is done behind floor-toceiling glass walls which were specifically built as part of Java Republic’s commitment to transparency. All you have to do is simply look through a window and everything is there in front of you. Every stage of the process is visible, making the company’s commitment to quality obvious to everyone. The coffee roasting team is led by Peter Laird and Jolanta Turowska, the first female roaster in Ireland. “We are passionate about what we do,” says Laird. “We work together to create something that brings pleasure to people – a proper cup of coffee.” Innovation and training are also critically important. The Coffee Lab is a hive of activity with coffee tastings, cupping sessions or training groups constantly in progress. In addition, the facility was recently awarded the title of Premier Training Campus by the Speciality Coffee Association (SCA). The SCA promotes excellence in quality coffee and only awards Premier Training Campus status to facilities that consistently meet all requirements set out by its programme and demonstrate a teaching environment which meets specified standards. Java Republic is delighted and immensely proud to be the first Irish roasting company to receive this certification.
SUSTAINABILITY Sustainability plays a central role in the company’s philosophy – ‘Coffee with a Conscience’. This means that Java Republic goes deeper than anyone to respect people and respect the environment. Indeed, its facility is the world’s first purpose-built carbon neutral roastery. The company achieved carbon neutrality in 2009 and since then has worked closely with Carbon Clear, a world leading provider of carbon and energy management and sustainability services. Carbon credits are purchased from Carbon Clear to offset the impact of the company’s activities in Ireland. As a result, Java Republic is currently supporting a project in Peru which preserves 1,000 hectares of Peruvian Amazon from deforestation. The project has already saved plant and animal species, the habitats of 35 endangered species, as well as the livelihoods of indigenous tribes. Java Republic’s commitment to the environment goes far beyond its carbon neutrality however. The company gives away its hessian sacks free to customers for school projects, council projects, garden centres and more. It also bags its coffee grinds (five tonnes per year) and offers them free to the public to use in gardens as a natural fertiliser and slug repellent. In addition to this, 100% of the company’s coffee chaff goes to compost. Not only that, but its cafés were among the first in Ireland to introduce 100% compostable and biodegradable cups. So come along to the Java Republic Roastery & Café Experience in Ballycoolin and learn about the processes behind every cup of coffee in a unique and engaging environment. www.javarepublic.com
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Partner PROFILE
Supporting tourism at home
Boosting ireland’s tourism is top of the agenda at Fáilte Ireland as the authority announces a new raft of initiatives
EXCELLENCE IN CUSTOMER SERVICE FOR SHANNON HERITAGE Shannon Heritage has become the first tourist attraction company in Ireland to be awarded Fáilte Ireland’s Accredited Service Excellence Programme’s Business Award, with over 125 tourism frontline staff across the Group’s 10 Visitor Attractions completing a dedicated course of customer care training. The Shannon Heritage businesses completing the programme included: • Adare Heritage Retail Outlet • Bunratty Castle & Folk Park • Cliffs of Moher Retail Outlet • Cragganowen • Dunguaire Castle • GPO Witness History Visitor Centre • King John’s Castle • Knappogue Castle • Malahide Castle & Gardens • Newbridge House & Farm
Over 1,300 MYTAXI DRIVERS sign up for Dublin Welcome Programme A partnership with mytaxi, as part of the Dublin Welcome Programme, was announced recently with drivers undertaking an online training course, customised from Fáilte Ireland’s Accredited Service Excellence Programme. To date over 1,300 mytaxi drivers have signed up to the online training module, which provides information on Dublin’s main attractions and the importance of local knowledge when welcoming visitors. The initiative will provide mytaxi drivers with information on the importance of tourism to the economy and includes guidance on how to deal with customer-service expectations, feedback and queries.
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Partner PROFILE
FIRSTS AT MEITHEAL Meitheal, our flagship trade event, organised in conjunction with Tourism Ireland, saw 600 Irish tourism businesses, 300 international buyers and tour operators from more than 22 countries including the Middle East, China and India attending the two-day event at
Funding for DUBLIN’S
SURPRISING STORIES
CityWest. With Brexit looming, Fáilte Ireland has identified business tourism as a priority sector and international business events and conference planners from the US, Canada, Britain, France and Germany attended for the first time to meet the Irish trade. Our latest regional experience brand, Ireland’s Hidden Heartlands, was also unveiled for the first time to the overseas market.
Investment of just over €1.75 million through ‘Dublin’s Surprising Stories Grants Scheme’ for 11 Dublin visitor attractions was recently announced by the Minister for Finance and Public Expenditure and Reform, Paschal Donohoe T.D. The funding is part of a strategy to support the development of world-class visitor attractions in the Dublin region. The investment will be used for the improvement of physical interpretation such as foreign language provision, video, interpretive panels and interactive technology and is also designed to encourage attractions to extend their opening hours. The visitor attractions awarded funding include: • Christ Church Cathedral • South Dublin County Council (Clondalkin Round Tower) • Croke Park GAA Museum • Dublinia • EPIC The Irish Emigration Museum • Glasnevin Cemetery Museum • Irish Whiskey Museum • Newbridge House & Farm • St Patrick's Cathedral • The Custom House • Teeling Whiskey Distillery
€15.5M BOOST FOR TOWNS ACROSS THE COUNTRY An investment fund totalling €15.5 million to boost the attractiveness and tourism appeal of up to 62 towns across the country has been announced. The scheme is aimed at driving a better regional spread of overseas and domestic visitors and spend and will be channelled through local authorities. Each local authority will be able to bid for funding of between €250,000 and €500,000 to develop up to two towns in their area which have the potential to become a ‘destination town’ for tourists. The ‘destination towns’ will need to demonstrate their capacity and appeal to attract more international visitors to stay overnight, have at least one visitor attraction of scale, a range of things to see and do for two days, a selection of accommodation and a range of food offerings.
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Business Matters
The Oscars of Irish Food Twelve years on and Blas na hÉireann is still going strong. Artie Clifford talks to Hotel & Catering Review about why the awards are so important for the industry
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las na hÉireann, the largest blind-tasted food awards in Ireland, was established to recognise and celebrate the very best Irish food and drink. Now going into their 13th year, the awards are considered a badge of honour by food producers and are seen as an opportunity for the Irish food community to come together and celebrate their successes. In their first year, the awards received a total of 400 entries; last year, that figure was up to 2,500. “The industry has evolved over the years. Back then we only had 26 categories and now we have 144. That increase reflects the changes we’ve made to the awards, such as the ‘chef’s larder’ which includes products that are difficult to categorise. The quality of ready meals, for example, has also increased hugely and that’s reflected in the fact that they now have eight sub-categories. Healthy options and dietary specific products are also now playing a big role in the awards. They reflect what’s going on in the industry and that’s why they’re held in such high regard,” said Artie Clifford, Chairperson and founder of Blas na hÉireann. For the past four years, Blas na hÉireann has published a buyer’s directory. It’s sent out to over 8000 buyers at home and abroad after the awards. “We don’t charge the producers for entry, which goes back to our ethos of recognising and publicising the quality of Irish food.” A survey of over 100 past winners showed that 81% had seen an increase in sales after displaying the Blas na hÉireann sticker, with 28% of those surveyed saying they saw an increase in sales of over 20%. Many winners also noted the credibility that the awards gave to their products with one saying, “Tourists and overseas visitors recognise the value of a prestigious, recognised national award and this has increased sales significantly online and in high profile visitor locations throughout Ireland and abroad.” Another winner surveyed found that a Blas award helped to build relationships with their customers. “I have found that the Blas award has been great for
communicating with my customers in the shop. They really recognise the value of the award and have faith in it and the other products which I stock which have the award logo on their packaging.” There’s no doubt that the awards have a quantifiable impact on any winner’s bottom line. “Whether that’s raising the profile of a producer’s product, or getting the attention of chefs, retailers or the general food-loving public, the endorsement of a Blas award is a recognised quality guarantee that can help get a product onto the shelves of a particular retailer or onto a restaurant menu. It’s also always a huge boost for an individual producer,” said Artie. Every single entry is blind tested by a panel of judges. “We’re very fortunate to work with the food science department in UCC. To ensure the product is judged fairly, it’s delivered as close to the set judging time as possible. Cooked products are the last thing to be judged. We have a team from IT Tralee culinary arts who come down and do the cooking, so the product is handled by highly qualified chefs.” All packaging and identifying features are removed from products before being presented for judging. “This creates a level playing field for products from both large and small producers. Judges come from a range of food backgrounds from chefs to restaurateurs, academics, journalists, authors, food champions, caterers and enthusiastic home cooks.” The awards, which are held in June, are only part of the story. “We’re constantly engaging with producers and asking what their needs are. We run surveys and they’ll come back to us to say, we need help with branding or strategy planning. We want to push Irish food and drink and help producers when it comes to making the most of their brands.” Artie says that the Blas accreditation has the highest recognition among Irish consumers and having the awards logo on products encourages shoppers to buy; it’s a recognised guarantee of a top quality Irish product. “Our aim is to help Irish producers tell their stories by marking them out as special and worth exploring. Winning a Blas award has been shown to work for our previous winners in bringing them to the attention of food lovers, both at home and abroad. We’re looking forward to another exceptional year for Blas na hÉireann 2019.” Entries for Blas na hÉireann 2019 received online between 17th March and 30th of April are at the discounted early bird fee of €60 per entry (ex VAT). The full entry fee, applicable from 1st May to 15th June, is €75 per entry (ex VAT).
‘THEY RECONFIRM WHAT WE’RE DOING HERE AT ST TOLA FARM’ St Tola has entered Blas na hÉireann every year for the past eight years. The exposure and recognition that the awards have afforded the brand has been invaluable. “We have been very lucky in terms of what we have achieved over the years and we’ve actually won every year. We enter a number of products and we always get one gold. When we get silver, we use that to figure out why we didn’t get gold and how we can improve that particular product,” said Siobhan Ni Ghairbhith, Director of Sales & Marketing at St Tola. For a small producer starting off, the awards are extremely worthwhile. “They give you huge profile and if you request feedback you get it, which is very important for new producers.” The awards have helped St Tola in a number of ways. “They reconfirm what we’re doing here at St Tola farm with regards to the quality of the cheeses that we produce. It’s important that we get outside recognition because we’re in business 20 years now and you can think you’re doing well but when you get recognition from such an objective judging panel, it’s always very motivational.” Unless the St Tola team are achieving gold, they’re not happy. “It helps keep the quality up. The awards also provide a great networking opportunity, they give you a chance to meet fellow artisan food producers and get a sense of what’s happening with them. It also gives entrants a great opportunity to meet existing and potential customers in a relaxed forum.” The blind judging process is another big plus, says Siobhan. “I’m very selective when it comes to awards but I’ll always enter Blas na hÉireann because of the quality of the judging panel. It’s a very fair and independent, scientifically-based judging system and the fact that Blas is working with the food science department at UCC gives it extra credentials.”
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Interview
Female Head Chefs? Where are all the
There’s a distinct lack of female head chefs in hotels and fine dining restaurants in Ireland. Mary Farrell wants to find out why
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our years ago, Mary Farrell decided decided to close the restaurant. “It was a very tough decision but I had expanded to to embark on a PhD looking at gender inequality in the hospitality a point where I couldn’t do anymore unless industry. It’s a subject she’s all too I went out onto the street. Once I made the familiar with and one she was keen to decision, it was a relief.” explore, in an effort to uncover its Mary began working for other people, underlying causes. once again in kitchens and front of house. Currently the head chef at Morton’s in The resistance she encountered as a person Ranelagh, Mary spent 12 years running her in a leadership role became very apparent. own vegetarian restaurant in Powerscourt “I was questioned a lot. I could see Town Centre. Food played a central role in problems that needed to be solved from her life from a young age. “I come from a large family and grew up on a working farm. “I was questioned a lot. I My brother was diagnosed could see problems that diabetic at a very young age, so creating food that was needed to be solved from suitable for him and us at the either a business or a kitchen same time became very important.” That initial point of view but no-one was interest in food disappeared interested in listening” for a while and didn’t return until she left her public service job and took off for France. “I ended up working in kitchens either a business or a kitchen point of view and front of house and it was there I but no-one was interested in listening. Even rediscovered my love of food. While in on a basic level, my competence and ability France, I had a bit of a think about what it to do the job was questioned constantly, was I really wanted to do. Eventually, I much more so from people in the kitchen decided to go for it.” What followed was 12 rather than restaurant owners. When new exciting and satisfying years running Café people came into the kitchen, that Fresh in the Powerscourt Centre. opposition wasn’t there but as a female in Unfortunately, the restaurant didn’t escape this environment, I was challenged.” the effects of the recession and Mary Changing mindsets in these situations was
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Interview
“If we make the industry better for everyone, we will make it better for women. And if we can attract more women, it may improve the working environment for everybody else too”
extremely difficult. “People were saying that they wouldn’t listen to me because of who I was. I found it really difficult to understand why people would think like that. To try and fix the situation, I found that I had to physically get in there and show them I could do the job just as well as them or another male head chef. It was a long and tortuous process.” Some people accepted it and some didn’t and the fact that Mary had ran a successful business for 12 years didn’t factor into this perception of her. “I remember sometimes thinking, well maybe they’re right and I’m just not able to do this. But deep down, I knew that wasn’t correct.” The treatment she received in kitchens and restaurants led to her undertaking the PhD. “I wanted to go back and really try and figure out what was going on. Women have always been in the kitchen so what’s behind the issue?” It turns out, there are several reasons for gender inequality in the hospitality sector. Part of Mary’s studies include a comprehensive study which seeks to answer the question, where are all the female chefs? “A lot of women are in pastry which is considered a very feminine role. They’re not in the head chef positions. You’ll also see a lot more women in industrial kitchens as opposed to hotels and fine dining.” So why aren’t women occupying the more prestigious positions in fine dining restaurants or hotels? “The male chef has long been considered the expert in the professional sphere while women who attempt to enter a male dominated industry aren’t valued in the same way. Women aren’t seen as having the same skills, the same ability or the same commitment. Lots of chefs say they can’t commit due to having kids.” The representation of female chefs in the media has also fed into this perception. “Men are characterised as great craftsmen while women are just cooking to feed and nurture. Things are changing, but that change is very slow. There are a lot more female students coming through but they’re only going to certain kitchens, not fine dining and hotels.” If certain types of kitchens come across as more male dominated and more unwelcoming than others, a newly qualified female student probably won’t see this as a viable option. “There’s also an issue with sexual
harassment and bullying in kitchens whether we want to admit or not.” A shortage of chefs across the country is helping to shine a light on the issue of gender inequality. “I’m seeing more of an openness to it. There’s still a certain element that may think it’s too difficult to effect change and we’re better off leaving it the way it is. Change is a slow process but that doesn’t mean you don’t talk about it and address the issues as urgently as we can.” In order to redress the gender imbalance, restaurant owners should take a look in their kitchens. “If it’s all men in the kitchen, why is that? Are no women applying? Or is it a case that the male staff are happy to work together, have the banter and don’t want anyone coming in to disrupt that? I think my research will be beneficial when it comes to monitoring any advancement that has been made in kitchens. In a very practical sense, it will encourage chefs or restaurant owners to look at what they’re doing and in this current climate, they will want to be seen to be progressing inequality.” It’s hard to change deeply ingrained mindsets but it’s not impossible. “Two years ago I was at a conference and a male chef said, it’s going to take another 100 years for gender inequality in kitchens to change. I’m hoping it’ll be a bit quicker than that. Ireland is a small country and that’s to our advantage. There are people in the industry that want to see change and are working hard to achieve it.”
FEMALE CHEFS – WHAT THE INDUSTRY IS SAYING Chef Network, the industry network of 3,100 chefs in Ireland, launched its workplace charter last year, calling for a more positive working environment and addressing negative perceptions about the sector’s working conditions. The charter sets out a series of principles such as prioritising work-life balance, encouraging collaboration and treating staff with respect. Ruth Hegarty, the network’s head of community, has stated that there’s an acknowledgement within the industry that more women need to be encouraged to train as chefs. “If we make the industry better for everyone, we will make it better for women. And if we can attract more women, it may improve the working environment for everybody else too,” she said. Chef Network believes the adoption of the charter by chefs and their employers may help to address some of these negative issues and perceptions, ultimately making it easier to retain chefs and attract new entrants, including women, into the profession. Just this week, the Restaurants Association of Ireland called on the State to extend the payment of €5,000 bursaries to the hiring of female apprentice chefs, along with tax incentives for restaurateurs in rent “pressure zones” who provide accommodation for staff. Adrian Cummins, the Association’s Chief Executive, said the Government promised three years ago to pay €5,000 bursaries for the recruitment of young women as apprentices in skilled trades across a range of sectors. He added that officials have said restaurateurs that employ female apprentice chefs are not entitled to the payments, which would cover much of the cost of sending apprentices to college courses. Ireland has one female Michelin-star chef. Danni Barry is the head chef at Deanes Eipic in Belfast. She has also won an award for Ireland’s Chef of the Year. In 2018, Northern Irish chef Clare Smyth was named ‘best female chef’ in the world at the World’s 50 Best Restaurants awards.
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Now in their 31st year, the 2019 Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. The 2019 awards will be presented at a black-tie gala dinner on the 24th of September 2019 at The Lyrath Estate Hotel, Kilkenny.
For more information visit: hotelandcateringreview.ie/awards or contact Kathryn Doyle, Senior Event Manager Phone: 01 432 2226 | Email: kathryn.doyle@ashvillemediagroup.com
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Supply Line
Because you’re worth it Pamper yourself with some of the most indulgent hotel toiletries on the market
Rafferty Hospitality Products RITUALS
Rituals offers a unique concept for hotels with the ultimate brand experience. The Happy Buddha Boutique Line 30ml range is inspired by the ancient Chinese monk whose legendary smile brought happiness wherever he went. The fragrance is based on sweet orange and cedar wood and is designed to boost your mood. There are five products available in this line including shampoo, conditioner, bath & shower gel, body lotion and soap bars. The Rituals Treat 47ml bottles are designed so that guests can experience the five different rituals, all with their own unique stories and fragrances. Shampoo, conditioner, bath & shower gel, body lotion and soaps complete the range.
PAUL COSTELLOE LINEN Fashion designer Paul Costelloe has worked exclusively with The Concierge to design and develop a premium toiletry range, taking inspiration from the designer’s humble beginnings at a small linen factory in Dungannon. With sleek lines, a silver foil crest and cap trim the range stands tall and can be accompanied with a personalised amenity tray if required. The set of four tubes includes body wash, shampoo, conditioner and body lotion, all of which are deliciously scented and contain Green Tea extracts. A 30gm pleat wrapped soap complements the tubes. Dispenser options from the Linen Collection are also available in 380ml wall mounted bottles. For full descriptions, contact www.bunzlrafferty.com
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Supply Line
Conaty Catering ELSYL The Elsyl range has been produced with the environment in mind by using corrugated recyclable card finished with a hand-tied straw ribbon. The bottles have aluminium lids and a choice of 20g tissue pleat or 30g cellophane wrapped embossed soap which gives this range a little something extra. The bottles and soaps in this range have Green Tea fragrance and Ginseng extract to help invigorate body and mind. Conaty Catering also offers Elsyl 300ml bottles and 4 litre refills.
I AM YOU I AM YOU is a premium hotel toiletries line, consisting of high-end products of superior quality inspired by the elements found in nature. The bottles have a unique design; they are printed and covered by a transparent label inscribed using a modern technique called serigraphy. Each label, depending on the liquid, presents one of the elements (water, fire, wind and earth). Each bottle and accessory also has a personalised message especially designed for the customer.
ENVOQUE RANGE The eco-friendly Envoque range of hotel toiletries has an earthy sandalwood fragrance and includes 15g and 30g boxed soaps with extracts of Prunus mume (plum) fruit. The range has 20ml and 30ml tubes which are biodegradable and consist of SLS and paraben-free liquids. There is also a rejuvenating shampoo that has extracts of lemon; a nourishing conditioner consisting of albizia flower extract; a refreshing bath & shower gel with extracts of Prunus mume (plum) fruit; and a moisturising hand & body lotion with prunus pseudocerasus (cherry) extracts. These extracts are full of antioxidants to help maintain the skin’s moisture balance as well as thoroughly cleanse skin for a smooth and soft feel. For more information, go to www.conatycatering.com
Hugh Jordan OR
ORIGINAL BOTANICALS A luxury brand, Original Botanicals features an oriental-fresh fragrance combining floral scents with the age old remedy of Ginko extract infused with herbaceous green-tea. In the simplest form, Mother Nature combines sweet earthy aromas with the gentlest and purest botanicals, leaving the skin and mind refreshed.
BLYSS This revitalising blend of products will provide you with a refreshing and hydrated experience. The calming solution of Blyss will take you on a journey of tranquillity, while ensuring an absolutely relaxing time. The range includes shampoo, hair & body wash, body lotion and body wash, all 30ml. A 15g soap bar is also included. For more on these ranges, go to www.hughjordan.com
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RE Products in this range include a 40ml body lotion, 40ml body wash, a 40ml conditioning shampoo and a 20g soap bar. The calming, moisturising and softening properties of this blend, infused with a touch of aloe-vera, give a smooth experience. For the guest-onthe-go, awaken the body and mind with the refreshing feel of this range of revitalising washroom products.
This indulgent range of products consists of a 33ml shampoo balm, body wash, body lotion and hair conditioner, along with a 25g soap bar. The range combines the woody and sweet spiced aroma of sandalwood essential oils, infused to inspire and calm the body and mind. It’s an ideal range to lift your spirits and ease any tensions in the skin, helping to unwind after a long day.
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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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Partner PROFILE
Go green
with Repak Is your hotel compliant with the Packaging Regulations? Let Repak help you invest in a sustainable future and go green this year.
W
ith over 400 hotel members choosing Repak as their packaging compliance partner, we are here to help you fulfil your packaging recycling responsibilities. Any hotel with a turnover greater than one million euros that places 10 tonnes or more of packaging on the market (i.e. glass and plastic bottles primarily consumed on your premises) is required to comply with the Packaging Regulations. Repak is here to help. We are a member’s based organisation set up by industry. We provide compliance to obligated businesses for their packaging waste and at the lowest practical cost. Repak ensures that Ireland meets its EU packaging recycling targets and acts as a lead advocate for environmental education and behavioural change for best recycling practices on our member’s behalf. Over 3,000 businesses across Ireland recognise the collective benefits of Repak membership. Repak fulfils your legal compliance under the EU Packaging Regulations in a costeffective way. Repak also represents member’s best interests in new legislative consultation and in protecting businesses from costly proposed EU changes. We provide training for members in compliance and recycling best practice. Repak uses the fees contributed by its members to subsidise the recycling of their packaging materials that they supply and place onto the Irish market to achieve recycling targets set by Government. This includes packaging materials collected from households, bring banks, civic amenity site and your business.
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Repak members can take pride in knowing that they financially support:
• 1.2 million household recycling bins around the country • 1,838 bottle bank sites which are placed around Ireland • Contribute €65 for every tonne of packaging collected from the household recycling bin • Have helped grow packaging recycling from 15% in 1997 to 70% today, making Ireland one of the most successful packaging recycling countries in Europe • Have contributed to diverting over 11 million tonnes of used packaging from landfill • Helped create 5,000 jobs in the recycling industry.
How much does it cost to comply?
Repak is the preferred route of compliance for the majority of obligated companies as it is cost effective and
hassle free. Repak’s fees for hotels are: • Greater than 10 tonnes of packaging/ glass join for €400 plus VAT • Greater than 25 tonnes of packaging/ glass join for €980 plus VAT Becoming a member has never been easier with our online application facility. We encourage you to visit www.repak.ie to complete an application for membership. Should you need any assistance with the above, please do not hesitate to contact us on 01 461 9211 or at sales@repak.ie.
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Books
Books out this month....
Pod Life... The Foodservice Podcast Premier Foods Foodservice has launched a new podcast which will explore some of the industry’s most pressing issues, from future trends to mental health and women in the industry. The biweekly podcast, ’The Foodservice Podcast’, will be hosted by Sarah Robb, Foodservice Channel Marketing Manager at Premier Foods, along with co-host Karen Fewell, industry commentator and founder of experimental marketing agency Digital Blonde. Listen on Stitcher or wherever you get your podcasts
Find your next favourite podcast with our pick of the best
Tasty Dessert: all the sweet you can eat Author: Tasty Publisher: Penguin Random House RRP: €11.95 Available: amazon.com ‘Tasty Dessert’ is the latest cookbook from Tasty, the world’s largest social food network. The new release gives you the lowdown on basics, from building a fuss-free pantry to mastering 70+ easy-as-pie desserts - both new hits and old favourites. You’ll stuff, layer, frost and meringue your way to the cherry on top of pretty much every meal. If Confetti Birthday Soufflé, No-Bake 16-Layer S’mores Cake and Sour Cherry Fritters don’t float your boat, there are 75 recipes for any hankering, mood or occasion.
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. Author: Aaron Franklin, Jordan Mackay Publisher: Penguin Random House RRP: €17 Available: amazon.com New York Times bestselling author, Aaron Franklin, has produced a book that teaches readers how to cook his favourite food to absolute perfection. Franklin and co-author Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master or fan of Franklin’s fun yet authoritative approach, this book is a must-have.
T SOME CHECK OU ST FO OD E B E H T F O BO OKS R E L AT E D ASTS A ND P OD C
Shelf Book
The Food Programme On the air since 1979 as a BBC Radio 4 weekly show, this podcast is hard to beat. It includes indepth coverage of food news and interesting topics like ‘May Contain Nuts’ with Bee Wilson. The ‘A Life Through Food’ episodes, featuring people like Nigella Lawson and Diana Henry, are particularly enjoyable. Listen on bbc.co.uk, iTunes, Stitcher or wherever you get your podcasts
Chew The Fat, Gastogays Food blogging duo The GastroGays talk to some of their favourite people in Irish food. Interviewees include Lily Higgins in her native Cork, Pat Whelan and Peter Hannan on joining their food businesses together and the team at the Eastern Seaboard. The duo also do a great job of throwing the spotlight on local producers like Drummond House Garlic, Broighter Gold oil, Corndale Farm and Lacada Brewery. Listen on gastrogays.com, Stitcher or wherever you get your podcasts
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A Quick Chat
A Quick Chat with Elaine Murphy
For the month of March, the Woollen Mills (part of the Winding Stair Group) donated €1 from every sale of its ‘under your wing’ chicken wings to mental health charity, Pieta House. Elaine Murphy, director at the Winding Stair Group, explains why she’s spearheading a campaign to promote positive mental health within the hospitality industry
Why have you decided to get involved with this campaign? I believe that food can be political (as well as life giving and life enhancing) and without being too po-faced about it, we must pay some attention to the conditions in which it is produced. We also must pay attention to the conditions of people working within the business. Hospitality is a particularly tough industry. The hours are hard, the adrenaline is high and then quickly drops. The attention for your ‘art’ is intense and then non-existent; I liken it to being on stage with rave reviews and then crashing back to reality. Although there is a lot of lip service paid to mental health in this country, the services are stretched or non-existent and there are huge economic barriers to seeking help. We want to remove those barriers by genuinely putting the conversation front and centre and also by offering free counselling sessions to our staff, as well as other social and psychological supports.
How does the Winding Stair Group look after its employees’ mental health? We are fully aware how challenging an industry it is and how there is a huge economic barrier to getting timely help. There is no question that getting help at an early stage of mental health deterioration is crucial. We have invested in an insurance policy which allows our staff to access all kinds of help, from life coaching and career advice, to relationships, residency, citizens advice, legal issues and most importantly, counselling. They and their families can avail of a full suite of counselling sessions for any issue they present with. There is also a 24 hour helpline for emergency support. We also have a yoga class every week which we pay for and encourage staff to avail of. We run a five-aside in the summer. We are hoping to alleviate not just the difficulties people face in speaking up, but also the very real financial impediments to seeking professional help. Hospitality is a tough industry and many of the people working within it struggle with addiction and depression. It’s important that we have an open conversation where, even on an employee’s first day, we can have a quick chat about mental health by highlighting this service.
Are other restaurants/pubs involved in the campaign? Again, this is all about genuinely putting the conversation front and centre and giving people the help they need, as well as supporting an organisation doing great work. I’m hoping that other restaurants realise that this is a good, solid and not too expensive way to get that conversation started. Even if it’s a yoga class or training for a sporting event together, it’s a small start.
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