Hotel & Catering Review - Issue 8 2019

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Reach for the stars Mount Juliet’s new GM on what it takes to get those all-important five stars 000_HCR_AUGUST_ 2019_Cover_V3.indd 1

Time for a makeover?

Harnessing the business of beauty with FG Innovation Management 19/08/2019 10:28

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Reach for the stars Mount Juliet’s new GM on what it takes to get those all-important five stars

Contents ISSUE 8 2019

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Go to hotelandcatering review.ie for the online edition

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ISSUE 8 2019

Time for a makeover?

Harnessing the business of beauty with FG Innovation Management

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IN THIS ISSUE

15 20 Changing

TIMES

“We specialise in creating meaningful and consultative partnerships with our customers, helping to bridge the gap between budget needs and the needs of the chef for quality, inspiration and creativity” Ronan O’Sullivan, Vernon Catering

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REGULARS

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NEWS

BOOK SHELF

A QUICK CHAT

A QUICK CHAT WITH EOIN O’SULLIVAN

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AT YOUR SERVICE What do the Gold Medal Awards mean for a business like BWG? Ricky O’Brien, Head of BWG Foodservice, explains

GET A ‘PIZZA’ THE ACTION! Food & Bev Live is coming back to Citywest next February

IN THE SWING OF THINGS What does it take for a hotel to achieve a five star rating?

We chat to Mark Dunne, Mount Juliet’s new General Manager, about the hotel’s new ranking and what’s in store for the historic estate

FAMILY VALUES Celebrating 40 years in business, J&C Kenny is still adhering to the values that have helped make the company such a powerhouse in the Irish industry

GIVE YOUR SPA A MAKEOVER You may not know it but your hotel could be losing out on a valuable revenue stream.

Eileen Fleming and Heidi Grimwood are on a mission to help hotels harness the business of beauty

CHEERS! Beer is still Ireland’s tipple of choice. Here’s a look at some of the brands making waves on the Irish and international market

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Editor Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: Anna Wesolowska 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: Claire Kiernan 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 2019. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/advertiser is responsible for honouring the prize.

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Editor’s View Welcome to issue 8 of Hotel & Catering Review 2019 According to Eileen Fleming and Heidi Grimwood, spas are regularly overlooked or at worst, completely disregarded by top level management in hotels.

Unsupported staff, lack of investment and an illequipped spa management team means low revenue and a feeling of, is it worth it? Heidi and Eileen have set up a spa management consultancy businesses that promises to improve a spa’s revenue stream in just four weeks. For more on how your hotel could benefit from their service and just what that service entails, turn to page 30.

For this issue, we also caught up with Ronan O’Sullivan from Vernon Catering, a company that hasn’t shied away from evolving with an everchanging industry. Most recently, the company has introduced sustainable packaging and a wider range of healthy options to suit customers’ changing requirements. The company knows that the most important thing for businesses is to be able to forecast the cost of raw ingredients and set menus and budgets to match, without compromising on quality.

To meet that need, Ronan and the team have built up a trusted bank of suppliers with whom they work directly to ensure continuous supply and availability.

For more on how the company has adapted to meet the needs of the industry, turn to page 18.

Elsewhere in this issue, we chat to Mark Dunne, the general manager at Mount Juliet about the estate being awarded five stars by Failte Ireland and we take a look at some of the leading beers on the market.

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do 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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News News

Your monthly round-up…

NEW WEDDING FACILITIES at Roe Park Limavady’s Roe Park Resort has unveiled its new wedding and function suite following an investment of £0.5 million. The refurbishment programme, which took three months to complete, includes the expansion and redevelopment of the Resort’s main function room, the Roe Park Suite, allowing over 300 guests to be catered for in one sitting. The multi-purpose Suite is now totally self-contained, incorporating a private entrance and bar area, making it one of the biggest wedding venues in the North West. To meet the growing trend for outdoor ceremonies, the grounds have also been extensively redesigned and landscaped to include a wedding gazebo, a private outdoor reception area and grassed space for games. As part of the investment programme, the hotel has also completed the first phase of the refurbishment of its 118 bedrooms. The development of the facilities follows on from a recent £1 million investment in the Resort’s 18-hole parkland golf course, resulting in it being awarded Best Value Resort by the Golfer’s Guide to Ireland in both 2018 and 2019.

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SEARCH ON TO FIND IRELAND’S GREAT ROAST 2019

Ireland’s Great Roast 2019 competition (previously known as Great Carvery of the Year) is underway.

The competition, in association with Knorr Professional, searches to find the best roast served up by pubs and hotels across the island of Ireland. Entries close on the 29th September 2019, with pubs and hotels from all four provinces welcome to submit their entry via the Unilever Food Solutions website. Entry couldn’t be easier; simply explain why your roast should be crowned top roast dinner 2019 and include a photo of your roast and a link or photo of your menu. Last year’s winner was Castle Hotel, Macroom in Cork.

Visit www.ufs.com/knorr for more information.

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PETRINA HAYES recognised at Businesswoman of the Year Awards

Murphy’s Cork Oyster and Seafood festival launches

Petrina Hayes of The Savoy Group has been recognised for her work in her role as Group Marketing Manager, after receiving The Shining Star Employee Award at the recent Network Ireland Limerick Businesswoman of the Year Awards. Petrina beat off stiff competition from her peers to be awarded the accolade, an achievement that will see her through to the Network Ireland national finals on the 27th September.

Director Jeff Morgan, presenter Chris Tarrant, sound engineer John Hagenstede and director of photography Jake Martin

The Murphy’s Cork Oyster and Seafood Festival 2019 was recently launched at the festival hub, The Metropole Hotel, Cork in association with Failte Ireland and Taste the Island. Taking place from 20-22 September, close to 60 venues across Cork city and county will participate in the festival which includes events like the infamous Cork Gourmet Trail, featuring some of Cork’s best restaurants and the second annual Cork Oyster and Seafood Festival All Ireland Oyster Shucking Competition. There are two gigs scheduled as part of the 2019 festival, featuring Paddy Casey and The Frank and Walters. On the Friday night, festival goers can enjoy “A Jameson Experience” with Head Cooper, Ger Buckley as well as “A History of Prosecco” masterclass while on the Saturday, the popular Cork Gourmet Trail will take place from 12 noon.

CHRIS TARRANT: EXTREME RAILWAY JOURNEYS SHOWCASES IRELAND Chris Tarrant’s TV series, Extreme Railway Journeys, has been filming around Ireland. The show has around 2 million viewers per episode and airs on Channel 5 in Britain. Filming here was supported by Tourism Ireland, in conjunction with Fáilte Ireland and Tourism NI. Chris Tarrant and the show’s production team enjoyed a whistle-stop tour around Ireland, capturing footage at places like the West Clare Railway, Blarney Castle, Lullymore Heritage & Discovery Park and the Guinness Storehouse, as well as at the Downpatrick & County Down Railway. The programme is expected to air later this year.

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ONE SHELL of a festival This September, Cliff Townhouse will continue its homage to his majesty the mollusk, with a month-long CLIFF Oyster Festival. This will be the eighth year for Dublin city’s Cliff Townhouse to host the event. The venue will host a Jazz & Oyster Sunday Lunch on the 29th of September which will start with a glass of Billecart-Salmon Champagne and half a dozen oysters at the Oyster Bar while Head Chef Sean Smith gives a short and interesting talk and an oyster demonstration. Attendees will then sit down to a delicious three course lunch, with live music from a Jazz duo.

FESTIVAL RECIPE Grilled Oysters with Bacon and Parmesan by Sean Smith, Head Chef of Cliff Townhouse, Dublin Serves 4 as a starter Ingredients 16 Rock or Giga oysters 8 thin slices of good quality pancetta 100g of Parmesan Worcestershire sauce 30ml cream Open four oysters per person. Lay the pancetta on baking tray and cook in 180C oven for 10 minutes until crispy. Pour a dash of cream and a dash of Worcestershire sauce into each oyster. Sprinkle some grated parmesan into each oyster. Grill under hot grill until bubbling.

Crumble pancetta on top – sprinkle with chopped chives and serve.

THE SAVOY HOTEL RECEIVES

Fáilte Ireland China Ready COTRI Certification The Savoy Hotel, Limerick was recently among eight Irish tourism businesses awarded the Fáilte Ireland China Ready COTRI Certification Award after successfully completing the programme.

Other businesses included The Knightsbrook Hotel, Causey Farm, The Sandymount Hotel and the Temple Bar Hotel, Carton House, The Galmont Hotel and Hastings Grand Central Hotel. With many challenges on the horizon for the tourism industry, including uncertainty around Brexit, Fáilte Ireland is urging businesses to diversify into new markets, with a focus on China as the biggest outbound tourism market in the world. Ruth Vaughan, Group Sales Manager at The Savoy Hotel, said: “This mission afforded me the opportunity to meet with and present to key Chinese travel agents and tour operators, in Guangzhou, Chengdu, Shanghai and Beijing. We look forward to welcoming Chinese visitors to our wonderful region.”

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BALLYNAHINCH CASTLE HOTEL ranked in top 10 resort hotels

Ballynahinch Castle Hotel has been recognised for its all-round excellence in hospitality after being voted No 6 in the Top 10 Resort Hotels in Britain and Ireland 2019 by Travel + Leisure readers, up two places from last year.

IRISH FIRMS TO EXHIBIT AT LONDON’S SLEEP & EAT Flair Showers and O’Donnell Furniture Makers will be exhibiting at this year’s Sleep & Eat event, set to be held at Olympia London from 19-20 November. Reflecting the growing convergence between hotel, restaurant and bar design, the exhibitor line-up includes many companies which supply all three sectors, as well as cruise ships and spas. This year’s event is set to be bigger than ever, with 160 exhibitors from 14 countries and 65 conference speakers from international operator, investor, development and design communities. Eight architects from across Europe will also be creating bespoke guest rooms and restaurant/bar interactive spaces.

DEMAND FOR SUSTAINABLE PACKAGING AT FESTIVALS ON THE RISE According to new research carried out

by Musgrave MarketPlace, Irish festival goers are becoming a lot more ecoconscious. The study also revealed that 80% of people polled say it’s important for food vendors to offer compostable cups and cutlery and half say they are more likely to purchase food and drink from vendors who don’t use single use plastic. So important is this, that 62% say they will seek out food and drink sellers who have a reputation for environmentalism at the next festival they attend. Earlier this year, Musgrave MarketPlace reported that sales of eco-friendly products were up 198% in the first nine weeks of the year, with that figure rising to 228% by June 2019.

The biggest areas of product growth are sales in coffee cups and lids (up 210% in 2019) and takeaway containers (up 227% in 2019). Sales have also been on the rise for compostable straws with almost 3.3 million of these sold at Musgrave MarketPlace in the first half of 2019.

When it comes to food, over three in four (78%) say they find it hard to stick to a healthy eating regime when attending a festival, so it’s no surprise that 81% say they would like to see healthier options available on-site. Almost half (48%) say they purchase all their food from vendors at a festival while a more frugal 51% say they buy some items but also bring food along with them. Three quarters of those polled spend up to €30 per day on festival food while one in four spend more than €30 a day.

Appointment Castleknock Hotel has announced the appointment of Arder Christie as Executive Head Chef. With almost 20 years’ experience in the kitchen, Arder has worked in restaurants in Boston, Belfast, Malaysia and India. He returned to Ireland in 2016 to work at Carton House as Executive Head Sous Chef, before moving to Dublin to take up the position of Executive Head Chef at Castleknock Hotel.

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Could an idea this simple solve your customer complaints about food service?

Discover A Surprising New Product, That Protects Your Food Service Business From Negative Online Reviews In 2019 smartphones dominate the internet and over 70% of users check Google or Facebook reviews before choosing where to eat. Negative reviews have convinced 94% of online searchers to avoid a business - and reviews are worse than reality. Sadly, your customers are 21% more likely to leave a review after a bad experience than a good one.

In 2012, Harvard Business School research showed that a 1 star change in a restaurant’s review could make a 9% difference in revenue. Nowadays, the use of ‘top rated’ review filters have made things much more serious :A 1-star drop in your Google rating can make your restaurant invisible online.

Plus, 54% of those who complain online share it with at least 5 other people.

That can cause negative word of mouth to snowball, doing serious damage to your reputation - and sales - overnight. It could mean the difference between success and failure for your business.

What Are The Biggest Reasons For Customer Complaints?

Surprisingly for cafes and restaurants, the service matters more than the food.

A recent survey of almost 1’000 restaurants showed the 2 most-reported problems are: • 49% of diners complain about ‘overbearing’ staff who interrupt the table too often • 34% complain about ‘uncaring’, inattentive service Doesn’t this seem like a no-win situation? After all, it’s not always easy for your staff to see when guests need service.

Introducing IXI: The Turn For Service Table Lamp IXI is a cylinder-shaped lamp, with a service indicator light which turns red when the lamp is facing up, and white when it’s facing down.

So, Imagine the scene: A party of guests arrives for a meal. While seating them, your waiter needs just 10 seconds to demonstrate and explain how to use IXI to signal for service. Now when the customers want service, they turn the IXI lamp face up. The red lamp is lit, and can be seen across the room at a glance.

Your staff are trained to watch out for the IXI lamp’s red service light and can respond immediately when customers need assistance. They are on hand whenever needed, but without any unnecessary interruptions to customer enjoyment of the food, drinks and conversation.

See IXI In Action Before Deciding For Yourself Because we’re so confident IXI can improve any cafe or restaurant’s service operation, we offer a 14 Day Free Trial for new customers. We’ll deliver the lamps to you, and give your team a brief training so they can start to work with the IXI lamps straight away.

There’s no commitment and it’s 100% risk-free: if you decide that IXI is not for you, we will take it back - no questions asked. Call or email us today to get things started:

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News

CASTLE GROVE COUNTRY HOUSE

LAUNCHES ORIGINAL CIDER BUNRATTY CASTLE IS FIRST BW SIGNATURE COLLECTION HOTEL Best Western Hotels & Resorts has confirmed that the 144-room Bunratty Castle Hotel is the first BW Signature Collection Hotel by Best Western in Ireland. The global brand, which announced in February that it will have 10 hotels in Ireland within the next five years, has signed up to market Bunratty Castle Hotel, owned by The Blarney Woollen Mills Group Limited. The hotel will operate under its own name but with the additional opportunities that go with being part of the BWHR portfolio. A recent refurbishment at the hotel included an allocation of 74 executive rooms available to corporate travellers.

Castle Grove Country House in Co. Donegal has launched its first ever cider to mark its thirtieth year in business. The cider was launched at a ‘Cider Fest’ which took place on the grounds of Castle Grove on August 3rd. The 19th century walled gardens at Castle Grove provided the perfect setting for producing organic produce such as apples for the cider and its home-grown strawberries which feature as the key ingredient within its signature Strawberry Gin.

The world renowned Ballybunion Golf Club offers a wonderful opportunity to persons interested in tendering for the full-time bar and catering services of the Club.

This established Club has a strong membership base and welcomes large visitor numbers each year.

Proposals are now invited from interested parties who should have considerable experience in the management of food, beverage and associated staff and a strong customer service background.

Expressions of interest should be submitted by

ABP CAHIR WINS WORLD’S BEST FILLET STEAK ABP was announced winners of the World’s Best Fillet Steak at the World Steak Challenge 2019, which took place in Dublin in July.

ABP was the most successful Irish producer at the event and collected 41 awards in total.

21st August 2019 to: John Eggleston General Manager, Ballybunion Golf Club, Sandhill Road, Ballybunion, County Kerry OR email to: johneggleston@ballybuniongolfclub.ie

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SIDECAR AT THE WESTBURY’S OISÍN KELLY WINS CURIOUS JOURNEY COCKTAIL AWARD The Head Bartender at the Westbury Hotel has been crowned All Ireland Champion at the inaugural ‘The Shed Distillery Curious Journey Cocktail’ competition, which was recently hosted by Dalcassian Wines & Spirits at House, Dublin. Oisín’s Irish Negroni put a curious twist on Count Negroni’s Florentine Classic to celebrate its 100th year anniversary. The winning drink, featuring Drumshanbo Gunpowder Irish Gin, Irish Mead and Citrus Zest, wowed judges at the gala finals which saw 45 bartenders from leading venues across Ireland battle it out for one of just four places in the national finals. Oisín’s prize includes a three-day mentor experience with Brian Taft, Head Distiller at The Shed Distillery of PJ Rigney in Drumshanbo. He will then jet off to London to the worldfamous Homeboy Venue to work alongside Aaron Wall and some of the most celebrated experts in the global drinks industry. Then it’s off to Bar Convent Berlin, where Oisín will reveal his winning serves to the world.

Cask opens for weekend brunch Cask on MacCurtain Street in Cork’s Victorian Quarter has unveiled a new weekend brunch offering. The menu includes Eggs Benedict on Toasted Honey Spelt Bread, Avocado Toast with Bacon, Tomato, Rocket and Poached Eggs and French Toast with Killahora Apple Syrup and Berries. Lighter dining options include Granola with Natural Yogurt and Berry Compote and Smoked Salmon with Scrambled Eggs and Chives.

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The McEniff Hotels Group

Wish to recruit a

Group Head of Human Resources.

• This new position is a critical component of the new strategic ambitions and direction of this Family Hotel Group, with Hotels in Dublin, Bundoran, Sligo and Westport.

• The key purpose of the role is to ensure that HR Management and Development strategies are delivered to a very high standard across all hotels, and that effective policies, procedures, mechanisms and practices are in place covering employee recruitment, selection, retention, welfare, payroll & benefits, budgets, training, performance, reward, recognition and employee communications.

• Reporting directly to the CEO of the Hotel Group, the successful candidate will develop, promote and implement a range of modern HR operations and services, including HR data and analytics, across all hotels within the Group.

• This new and senior position will also provide guidance and support to the Hotel General Managers, and management teams in all key areas of employee management and development.

The successful candidate will have a successful career in all aspects of Human Resource in the Hospitality sector, and have ambitions to be part of a new and challenging strategy to position the McEniff Hotels Group as an ‘Employer of Choice’ within the Hotel sector in Ireland. The post will be based in Westport with occasional travel throughout Ireland.

If you are interested in this post, please send your career history to; Ms Joanne McEniff, CEO of the McEniff Hotels Group, at joannemceniff@gmail.com.

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Advertise with us Upcoming Hotel & Catering Review features include: ° The Suppliers Issue ° The Food Issue ° The Waste Issue ° The Beverage Issue ° The Energy Issue To discuss further please contact : Trish Murphy, Sales & Sponsorship Director, Ashville Media Group Tel: +353 (1) 432 2231 Mob: +353 (0)86 837 9246 Email: Trish.Murphy@ashvillemediagroup.com

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Partner PROFILE

AT YOUR

SERVICE WHAT DO THE GOLD MEDAL AWARDS MEAN FOR A BUSINESS LIKE BWG? RICKY O’BRIEN, HEAD OF BWG FOODSERVICE, EXPLAINS

Chef of the Year

Chefs are the rock stars of the foodservice industry and when we were presented with the opportunity to sponsor the ‘Chef of the Year’ award, we were delighted to do so. This accolade is one that’s coveted by every chef in the industry and to have the chance to stand with them and honour the standout chef of 2019 is truly humbling. One of our driving motivations is to provide chefs with the best of raw materials and ingredients so that they weave their magic and create spectacular dishes for their customers. At BWG Foodservice, we understand what goes into that and through this sponsorship, we’re showing our support in a public and meaningful way.

What sets us apart

For certain, it’s our people that differentiates us as a company. We have assembled a team who are passionate about all facets of our industry and that passion and raw enthusiasm informs how they go about their daily business. We have a simple goal – to be the best foodservice operator in the country and to show that we’re willing to go that extra mile, to share ideas and take risks. We want to be a trusted advisor to those at the forefront of the foodservice industry in Ireland. We understand that every day is different for foodservice professionals and when you approach your job with that positive mindset, you can accomplish anything. We want to continue to grow, to push boundaries and bring more innovation and an even better service and range to our customers.

Innovation

In recent years, we have transitioned from being one of a number of suppliers to becoming a one-stop-shop for our customers, thanks to continued investment in our end-to-end tailored foodservice solutions across chilled, frozen and ambient.

The addition of Corrib Foods to our estate has complemented our existing business beautifully and has allowed us to provide a better offering to our customers. We are always looking to expand and develop our range with innovative offerings so when our fruity grain salad won an Irish Quality Food

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Award last October, we were delighted.

We’ve since grown our offering in healthier, fresher and natural food solutions. At BWG Foodservice, we are not just about the product or the bottom line. We are passionate about providing a platform for innovation which is why we recently partnered with professor of experimental psychology and ‘gastrophysics’, Professor Charles Spence, at the CATEX expo. Professor Spence is a champion of a new science of eating that observes the ways our behaviour around food is affected by all of the senses as well as by other factors. This new multi-sensory science of eating and drinking will, I am sure, open the industry to even further exciting developments.

Trends

One interesting growth area we’re experiencing is the advent of the ‘flexitarian’, the consumer who adheres to a style of eating that encourages mostly plant-based foods while allowing meat and other animal products in moderation. A lot of foodservice outlets are now offering protein substitute options for vegans and this, I believe, will continue to be a growth area. This is a challenge we are embracing and our team is working closely with our suppliers to meet this need. An example of this is our newly developed coconut and lentil vegan Falafel, which is exclusive to us. We’re so proud of it we’ve entered it into this year’s Irish Quality Food Awards; we’re expecting good news!

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INGREDIENTS DAVID MCKANE ON SERVING AN ANCIENT FISH IN A MODERN CASTLE

Lawson Mpame

SCHWEPPES AT ALL TOGETHER NOW The salmon is an iconic animal in Ireland. It is one of just five species of freshwater fish that occur naturally in Ireland and it’s the largest fish species in our rivers. Salmon have been part of the diet of Irish people for thousands of years and they hold a special place in folklore and legend, with stories like Fionn mac Cumhaill and the Salmon of Knowledge.

The salmon was believed to be such a magical fish that it peppers Gaelic phrases and proverbs. The old saying ‘Slainte an Bradain chugat’ translates to ‘May you be healthy as a salmon’ and conveys a wish for strength, agility and long life.

In ancient times, salmon was always the central dish served at royal banquets where the method of cooking was identical to Fionn’s. A whole fish was rubbed with salt, impaled on a spit, basted with honey and butter and roasted to a turn over an open fire.

One of our key partners here at Kilkea Castle is Duncannon Smokehouse. Based on the South East coast of Ireland, Duncannon Smokehouse was originally set up by Frank Ronan back in 1974, using an AFOS kiln. Today, over 40 years later, his son Kai Ronan and his wife Lee continue this master smoker tradition to produce a 100% pure and natural, hand crafted, smoked salmon with passion and care.

Duncannon Smoked Salmon is extensively used throughout the dining experiences at the Castle, from our breakfast buffets and Afternoon Tea to our fine dining restaurant, 1180.

David McKane is Executive Chef at Kilkea Castle

Schweppes brought its Schweppes Sessions to the All Together Now Festival for the first time this year. As the official mixer of All Together Now 2019, Schweppes served unexpected musical mixes to festival goers, while its mixologists stirred up daring cocktail combinations over the August bank holiday weekend. The crowds danced the night away to musical blends from musicians such as Today FM DJ Kelly Anne Byrne, Five To Two, Papa Rua, Arman Giorgio and Cooks But We’re Chefs.

Appointment The Westin Dublin has announced the appointment of Roderick Jan Vastenburg as its new Director of Food & Beverage. Roderick joins The Westin Dublin from his previous position as Group Director of Operations with the Johnnie Cooke Group. He spent two years there, overseeing restaurant operations across four outlets, including The Restaurant

by Johnnie Cooke at Brown Thomas, Green & Bean Café, Cookes Restaurant and Juanitos.

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Partner PROFILE

Shining a light on those

overlooked service problems

Rathnam Girdhari, sponsor of the ‘Bar Food of the Year’ category at the 2019 Bar of the Year Awards, talks about IXI Turn for Service lamps – a surprising new innovation for Ireland’s hospitality sector

I

XI Turn For Service lamps are an interesting and cost-effective new product that help protect reputation, drive efficiency and increase profits for hospitality businesses.

We sat down with their Irish distributor to find out more:

IXI lamps also save time, and are an additional tool helping managers to allocate staff in a more productive manner.

• Your floor staffing requirements are less than you previously assumed • The increased efficiency and speed of service also adds up to extra turnover

But why does this matter so much?

Tell us a little about what your company does

Google, Facebook and TripAdvisor reviews have everyone in our industry on notice 24/7 and the whole world of hospitality runs on them. Consistently good reviews can pack a restaurant out every day and night - but enough bad reviews will shutter the whole operation in as little as a matter of months.

And the data shows that service is by far the biggest source of customer complaints and dissatisfaction in the hospitality sector.

There are other features and benefits to IXI, but we are fully focused on enhanced reputation management as the #1 benefit we provide to our customers.

Plus, candles cost up to €15.00 per table per month - and spilled wax damages woodwork, carpets and tablecloths incurring extra costs, not to mention the fire hazard.

IXI costs only €4.50 per lamp per month and there are no long-term contracts or hidden fees - just a 30 day rolling agreement with a security deposit that is fully refundable on cancellation.

IXI Turn For Service are ambient table lamps with an attractive minimalist design for cafes and restaurants, which your customers use when they want to get the waiting staff’s attention. When turned, the IXI lamp changes to a red colour which lets your staff know the customer wants table service.

That doesn’t sound like much at first, but it’s a deceptively simple idea that can make big changes in your food service operation.

How does IXI improve table service?

IXI lamps improve our customers’ service in two main ways: • Customers are served at their convenience, increasing satisfaction • Staff are able to work more efficiently, only going to the table when they are needed and wanted As a diner you can feel irritated if the staff interrupt your meal unnecessarily, and equally so if you can’t catch a server’s attention at the right moment. With IXI, your staff have a 100% clear signal drawing attention to those customers who need and want assistance at each moment - so they are able to provide more consistent quality service than was possible before.

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1 word: reviews.

How do you think IXI improves the dining experience?

Diners feel they are excellently looked after and go away happy with their experience. They tell friends about the great service - and word of mouth referrals are the best type of marketing.

What about cost - can IXI save money directly?

The primary saving from IXI is through the increased customer satisfaction, retention and word of mouth marketing that comes from great service, but it also saves money in other ways. After implementing Turn For Service you may find that:

How can our readers see IXI lamps in action and try it out for themselves?

If you want to see just how much IXI improves the service at a busy venue, you can be a ‘secret shopper’ and try them out here: • • • • •

The Arlington Hotel (D01 EP84) Thunder Road Cafe (D02 A375) Johnnie Fox’s Pub (D18 X635) Grand Central (D01 C1X4) The Clayton Hotel (K67 X3H5)

And if none of those locations are close to you, call our Dublin office at (01) 531 4954 or email info@ixi.ie Our experienced and friendly team will show you how IXI will help your hospitality service by arranging a Free 14-Day Trial for your business.

Please don’t be concerned about any pushy pitches - we aim to make it easy for our customers to try out the product with no pressure, before they decide that IXI is right for their business - and we’re ready to chat with you today.

CATERING REVIEW | ISSUE 8 2019

19/08/2019 10:58

News

“We’re delighted to be expanding the show which showcases the strength of talent of Ireland’s foodservice industry, which in turn will attract new exhibitors and visitors, making Food & Bev Live a must attend event”

Get a ‘Pizza’ the Action!

Food & Bev Live is coming back to Citywest next February

O

rganised by IFSA, the company that also runs the CATEX Show, Food & Bev Live is set to return to Citywest, Dublin on the 4th and 5th of February. The show will feature a host of new attractions, including Ireland’s First National Pizza Championships. In association with the Associazione Pizzerie Italiane (API), the competition will see chefs from across Ireland battle it out to be crowned National Pizza Champion.

Home to hundreds of exhibitors and attracting thousands of visitors, Food & Bev Live 2020 will once again be hosting the National Barista Championships, the Bartenders Association’s Irish Cocktail Championships and the hotly contended Chef Ireland Culinary Competitions.

Patrick Clements, Chairman of IFSA said: “We are aware that we can’t be complacent and must continue to work hard to make sure buyers and suppliers feel it is a valuable experience and worth taking time out of their diary to attend.

We’re delighted to be expanding the features portfolio at the show which showcase the strength of talent of Ireland’s foodservice industry, which

in turn will attract new exhibitors and visitors, making Food & Bev Live a must attend event.”

Peter Borza, API Ireland Managing Director, said: “Food & Bev Live is a unique trade event that caters to those owning, operating and working in foodservice, hospitality and leisure establishments across Ireland and Europe. Renowned for being home to world-class competitions, API Ireland are delighted to be involved and look forward to launching Ireland’s first National Pizza Competition at the show.”

As well as providing a platform for networking and forging new relationships, Food & Bev Live is a must-attend event for finding the latest, cutting edge products across food and drink, catering equipment and technology. It’s an opportunity for everyone to get involved, get inspired, to learn from one another and to come away with valuable insights and products to help revolutionise their business.

Food & Bev Live is taking place on the 4th and 5th February 2020 at the Citywest Events Centre.

Follow the show on social @FoodandBevLive or log onto www.foodandbev.ie

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19/08/2019 09:12

Partner PROFILE

TAPPING INTO IRELAND’S

Tourism Potential Exciting programme unveiled for Fáilte Ireland’s NEW HALLOWEEN FESTIVAL, PÚCA Fáilte Ireland’s new festival will celebrate Ireland as the original birthplace of Halloween

Fáilte Ireland has released programme details for Púca, Ireland’s exciting new three-day Halloween festival. Púca is a spectacular, fun and otherworldly new festival celebrating Ireland as the original birthplace of Halloween. Vibrant and contemporary in feel but strongly rooted in tradition, it will take place in three locations across Meath and Louth from 31 October – 2 November 2019. The festival has been developed by Fáilte Ireland, in partnership with Meath and Louth County Councils, to claim ownership of this internationally celebrated event and to tell the story of Halloween’s origins in Irish and Celtic traditions with a view to encouraging more international visitors to visit Ireland during October and November. Highlights will include projections from some of the best projection artists in the world including Seb Lee Delisle, Algorithm, Illuminos and Ronan Devlin and music from Lisa O’Neill, David Keenan, DJ KORMAC and Jerry Fish.

Check out the full line-up at www.pucafestival.com

Fáilte Ireland and Waterways Ireland Join Forces

Fáilte Ireland CEO Paul Kelly and Waterways Ireland Acting CEO John McDonagh met this month to discuss the Strategic Partnership Programme which has been agreed by both organisations. The partnership focuses on the delivery of a programme of works to improve the quality of the visitor and user experience along Waterway Ireland’s waterways in Ireland including the Barrow Navigation; The Royal Canal; The Grand Canal; the ShannonErne Waterway and The Shannon Navigation for recreational purposes.

4,000 International librarians to come to Dublin

W

ith support from Fáilte Ireland, the Library Association of Ireland has been successful in its bid to bring the global professional and trade event for the library and information services sector to Ireland for the first time. This is a major win for Ireland as the World Library and Information Congress 2020 (WLIC), which will run from 15th to 21st August 2020 in the Convention Centre Dublin, will bring more than 4,000 librarians from over 100 countries to Dublin, generating more than €6.4 million for the Irish economy. Fáilte Ireland’s Head of Commercial Development, Paul Mockler, said: “Fáilte Ireland is focused on leveraging the strong potential of business tourism to generate greater tax revenue and employment for Ireland over the coming years. This sector has huge potential for growth. Securing major international conferences like this is testament to Ireland’s reputation as a top business tourism destination as well as the diversity and calibre of events that we attract. International business conferences are not only lucrative in terms of generating significant revenue for regions across the country, they also leave a lasting legacy that ensures Ireland is recognised as a centre of innovation and excellence in a range of fields.”

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Partner PROFILE

Getting Brexit ready The Guinness Storehouse topped the list once again

IRELAND’S TOP VISITOR ATTRACTIONS REVEALED Fáilte Ireland has published its annual survey of Ireland’s most popular visitor attractions for 2018.

Overall, the top 10 fee charging attractions during 2018 were: 1 2 3 4 5 6 7 8 9 10

Guinness Storehouse Cliffs of Moher Visitor Experience Dublin Zoo Book of Kells Tayto Park St Patrick’s Cathedral Kylemore Abbey & Garden Muckross House Powerscourt House Gardens and Waterfall Blarney Castle & Gardens

1,736,156 1,580,000 1,230,145 1,057,642 700,000 627,199 561,657 550,649 472,523 460,000

With the Brexit deadline fast approaching, Fáilte Ireland is urging tourism businesses to ramp up their preparations. The National Tourism Development Authority’s 2019 Brexit Response Programme has been designed to help businesses assess risks, respond to changes, improve their channel mix and diversify into other markets in light of the challenges on the horizon for the sector. The first step for any business looking to prepare for Brexit is to complete the Fáilte Ireland Brexit Readiness Check on www.failteireland.ie/ GetBrexitReady. It takes less than 10 minutes to complete and provides a really useful report that shows how ‘Brexit ready’ a business is as well as practical advice on what businesses can do to further prepare for Brexit and what Fáilte Ireland supports can help them.

Ireland’s top 10 ‘free to enter’ attractions for 2018 were: 1 2 3 4 5 6 7 8 9 10

Kilkenny Castle Parklands (2) The National Gallery of Ireland (3) Glendalough Site National Botanic Gardens Castletown House Parklands Irish Museum of Modern Art Doneraile Park National Museum of Ireland – Archaeology Farmleigh House Estate Battle of the Boyne/Oldbridge Est

799,032 775,491 732,824 655,609 642,278 505,891 490,000 466,038 389,932 355,608

Speaking about the results of the Fáilte Ireland Visitor Attractions Survey, Fáilte Ireland’s Director of Product Development, Orla Carroll, said: “While 2018 was a positive year for most of Ireland’s top attractions, there are many challenges ahead for the tourism industry. As the National Tourism Development Authority, Fáilte Ireland’s role is to support the development of a ‘world-class’ tourism sector. Our work with attractions in helping them grow their visitor numbers through training and funding is a significant part of what we do across the country. Over the course of 2018 alone, Fáilte Ireland approved grant funding of more than €31 million for 46 projects.”

HOTEL

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ABOVE: Members of the local South East tourism industry at a recent Fáilte Ireland Brexit workshop to help drive market diversification and commercial growth at the Riverside Park Hotel, Enniscorthy

Find out more at: www.failteireland.ie

19/08/2019 10:33

Cover Story

Changing

TIMES

H WITE TH

Vernon Catering continues to evolve to meet the hottest trends in the catering industry

T

he primary aim of Vernon Catering has always been to provide the very best in produce for the busy catering professional, from fresh fruit, vegetables, dairy and dairy alternatives to frozen and dry goods. Recently, the company has been responding to a call for eco-friendly sustainable packaging and now supplies branded coffee cups, containers and other related products. The ability to quickly respond to customers’ needs has allowed the company to grow year on year.

Vernon Catering keeps its focus and energy on the food trends emerging from generation to generation, while making sure it has sourced the very best of produce to service those needs. The company’s customer profile has evolved primarily from restaurants and cafes to now include corporate caterers, event caterers, hotels chains and anywhere a chef needs a trusted supply partner. Much of Vernon Catering’s time is spent working with customers to design groundbreaking menus; these days, nobody wants to eat the same food over and over again. According to the company, the importance of colour on a menu has increased while the entire catering industry seems to be focused on going green. These days, the focus is on healthy options for savvy customers.

For a 65-year-old family business with so much passion, it’s sometimes difficult to remain objective. Stepping up to meet the future challenges of the business, Ronan O’Sullivan has taken full ownership from his father and is moving forward with a sense of adventure and excitement about the future of Vernon Catering. Ronan

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has always been an advocate for the needs of the chef and recognises that going with broadline solutions often choke a chef’s creative juices.

Ronan makes sure the voice of the chef is not lost while trying to meet the commercial needs of the business.

Vernon Catering prides itself on making sure it understands what’s really important for a chef to thrive and does its part in helping business owners make a profit. Chefs are often represented on TV and the wider media as being fast and furious in the kitchen, surrounded by the best of fresh produce, with a seemingly unrestricted selection of goods from which they create the most innovative and creative tasty food sensations. The reality for most chefs is in stark contrast to this representation. “Buying power has moved away from the chef and into the hands of procurement departments who are tasked with squeezing margins. The result has been the emergence of large foodservice broadliners. This has had a significant downstream impact on chefs and we have been busy catching the fallout. We specialise in creating meaningful and consultative partnerships with our customers which help bridge the gap between the budgetary needs and the chef’s need for quality,” said Ronan O’Sullivan.

Negotiating for business these days has become a bidding war amongst a few big players. Unfortunately, the savings are often lost at the other end through lack of planning and lack of innovation as the needs of the chef get lost in the mix. “The approach we have taken is very different to solving budget concerns while allowing room for a chef’s creative licence. We know the most important thing for

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Cover Story

“We specialise in creating meaningful and consultative partnerships with our customers and help bridge the gap between the budget needs and the chef needs”

businesses today is to be able to predict and forecast the cost of raw ingredients and set menus and budgets to match without compromising on range or quality. To meet that need, we have built up a robust bank of trusted quality suppliers with whom we work directly to ensure continuous supply and availability.

We have the ability to set prices for fresh products twice a year.

This takes the pressure off either end and all the focus and energy can go on saving money where it is actually being lost.”

Unseen costs mount up when many suppliers are involved in a business, says Ronan. “We avoid the ‘comparison trap’ and focus on getting you the right prices twice a year for the basket of goods relevant to your catering needs. We agree product specifications upfront and back it up with bi-yearly prices, stopping the weekly confusion of who is cheapest on what.”

Having a predictable margin is key to being able to budget any business successfully says Ronan, adding that there is no reason in this day and age why prices for fresh produce need to be changing so frequently. “The conversations we enjoy with our customers are all about freshness, origin, variety, flavour profiles and seasonality. We have created our own technology solutions to ensure deliveries can be tracked easily and that they arrive on time. We have invested in real-time data analytics that can be used to help budget better at the back door. We are delighted to be involved for the very first time in the Gold Medal Awards. We’re ready to shout about the advantages of working with us.” It looks like Vernon Catering is all set for whatever the future may bring. www.vernoncatering.ie

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Interview

WHAT DOES IT TAKE FOR A HOTEL TO ACHIEVE A FIVE STAR RATING? HOTEL & CATERING REVIEW CHATS TO MARK DUNNE, MOUNT JULIET’S NEW GENERAL MANAGER, ABOUT THE HOTEL’S NEW RANKING AND WHAT’S IN STORE FOR THE HISTORIC ESTATE

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19/08/2019 09:54

Interview

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Interview

Mark Dunne, General Manager

If

you’re a golf fan, you’ll probably have heard the news that Mount Juliet could be the host venue for next year’s Irish Open. Rumour has it that European Tour officials paid a visit to the estate recently, which hosted the Irish Open from 1993 to 1995, but when I ask the new GM Mark Dunne about it, he’s tight lipped. We’ll just have to wait and see whether the rumours are true but in the meantime, there’s plenty going on at the 18th century estate in Kilkenny. A new 5-star rating by Fáilte Ireland means Mount Juliet now joins the ranks of the truly elite, with the accreditation reflecting impressive standards across its two properties, the 32-bedroom Manor House and the newly-opened, 93-bedroom Hunter’s Yard hotel.

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Going from 16 rooms to 93 was pivotal to the estate gaining its five stars. “The designers who worked on the additional rooms were very respectful of the legacy of the estate. Every single detail was carefully considered while the style is in keeping with the country estate feel so lots of comfort, rich fabrics and warmth,” said Mark Dunne.

Every room has either a garden or courtyard view and plans are in place to upgrade the spa and leisure facilities. “As well as that, we’re currently in the process of adding a day-time café. Once those new additions are in place, it’s all about refining how we operate. That will come from the

“The designers who worked on the additional rooms were very respectful of the legacy of the estate”

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19/08/2019 09:55

Interview

standards of service we offer our guests. Right now, we destination so I think that will definitely steer us in the rank at about a 4.9 out of 5 satisfaction level so we’re right direction.” working to ensure we get full marks on that front.”

Mark took up the General Manager position last Additional rooms mean a greater number of staff at the November so he’s had a bit of time to settle into his new estate. “Staff numbers have been increasing steadily. It role. He comes to the estate with several years working in hasn’t proved particularly difficult to attract talent to the a variety of roles across the Jurys Hotel Group properties estate but in saying that, ideally what we’d like is for the under his belt. In 2007, Mark joined Doyle Hotels as Deputy hotel to become the venue of choice when people want General Manager of the Westbury Hotel and in a short to work in hospitality in this region. That way of thinking space of time, he was promoted to General Manager. He takes a bit of time but we’re working on it.” Several members oversaw a €25 million renovation project, which included of staff have been with the estate for many years, something the transformation of the ‘Wilde’ restaurant and the that returning guests really appreciate, says Mark. “These opening of the hotel’s ‘Café Novo’ whilst maintaining the staff members have a great depth of knowledge; not a lot five star status of the hotel. In 2012, Mark became the of hotels can shout about that anymore.

Returning guests have the security of seeing the same faces and meeting “At the moment we have about 25% the people they know.” international visitors so we’re on a mission to Under Executive Chef Ken Harker grow that. A 36-month partnership with Failte and Head Chef John Kelly, the Lady Helen has managed to retained its Ireland through Kilkenny Tourism is helping to Michelin star for five years in a row. get us onto a more international stage” Guests can also enjoy a more informal meal in The Hound in Hunter’s Yard, which has been awarded a Michelin Plate. “On the culinary General Manager of the Flynn Hotel Group based in the side, we want to start working more with the likes of WIT Newpark Hotel in Kilkenny. This in-depth knowledge of and GMIT and really put ourselves in front of them as an Kilkenny tourism meant that Mark was perfectly placed to option. If these students want to stay in Ireland then we take on the GM role at Mount Juliet. “My very first job in would urge them to come to Mount Juliet where they will the industry was as a gardener for the School House in receive excellent training. We have such a diverse offering Castledermot. I moved from the garden into the kitchen here, it’s a very interesting place to work.” and it was there that I developed an understanding of food So far this year, business has been good at the estate, and an appreciation of wine. It was a great entry into the says Mark. “It’s been somewhat of a strange year as you’re industry. For me, hospitality is what I know and love and not really comparing like for like but it’s going really well. that’s why I keep doing it.”

At the moment we have about 25% international visitors The morning I speak to Mark, he’s about to take delivery so we’re on a mission to grow that. A 36-month partnership of Mount Juliet’s very own gin. “Highbank Orchards in Kilkenny with Failte Ireland through Kilkenny Tourism is helping to has distilled a gin for us. Called Moongate Gin, it’s made with get us onto a more international stage. About 1 million 18 botanicals and will be a really nice story to add to the visitors go through Kilkenny Castle each year so our job is estate. At the end of the day, a hotel room is just a hotel room to figure out how we get more of those people staying at but if we can create a unique experience for the guest and Mount Juliet. Failte Ireland is very much backing us as a make it special, we’ll be doing something right.”

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19/08/2019 09:55

FINALISTS ANNOUNCED

The Gold Medal Awards, in association with Hotel & Catering Review magazine, are delighted to announce the finalists for the 2019 awards. These awards celebrate the outstanding achievements of the hotel and catering sector throughout the country over the past 12 months. They also recognise and reward the high standards of excellence in terms of both the physical product and the level of service that is being delivered in our industry.

After 3 months of travel, visiting every business that entered and following hours of meetings and discussions, the Gold Medal Awards Judging Panel are proud to announce the Finalists for 2019! @HC_Review | #GMA2019

SAVE THE DATE

Join us on Tuesday, September 24th in the Lyrath Estate, Co Kilkenny where the winners of each category will be announced.

hotelandcateringreview.ie/awards

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19/08/2019 09:58

IRELAND’S FIVE STAR HOTEL • Aghadoe Heights Hotel and Spa, Kerry • Hayfield Manor, Cork • InterContinental, Dublin • Lough Eske Castle Hotel, Donegal • The Dunloe Hotel and Gardens, Kerry • The Savoy Hotel, Limerick

IRELAND’S FOUR STAR HOTEL Sponsored by Sodexo • Armada Hotel, Clare • Ballynahinch Castle Hotel, Galway • Ballyseede Castle, Kerry • Cabra Castle, Cavan • Lahinch Coast Hotel & Suites, Clare • Maldron Hotel Kevin Street, Dublin • The Lodge at Castle Leslie Estate, Monaghan • The Montenotte Hotel, Cork • The North Star Hotel, Dublin • The River Lee, Cork

IRELAND’S THREE STAR HOTEL Sponsored by Vernon Catering • Eccles Hotel, Cork • Shannon Springs Hotel, Clare • The Wyatt Hotel, Mayo

IRELAND’S COUNTRY HOUSE & GUEST HOUSE • Ard na Sidhe Country House Hotel, Kerry • Ballymaloe House, Cork • Ballyseede Castle, Kerry • Cahernane House Hotel, Kerry • Fernhill House, Cork • Spanish Point House, Clare

IRELAND’S PET FRIENDLY HOTEL • Castlemartyr Resort, Cork • The Dunloe Hotel and Gardens, Kerry • The Mustard Seed, Limerick

IRELAND’S FIVE STAR HOTEL SPA EXPERIENCE IRELAND’S FIVE STAR RESORT • Adare Manor, Limerick • Ashford Castle, Mayo • Dromoland Castle Hotel, Clare • The Europe Hotel & Resort, Kerry

IRELAND’S FOUR STAR RESORT Sponsored by Avvio • Galgorm Spa & Golf Resort, Antrim • Inchydoney Island Lodge & Spa, Cork • Kelly’s Resort Hotel, Wexford • Portmarnock Hotel & Golf Links, Dublin

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• ESPA at the g, Galway • The Europe Hotel & Resort, Kerry • The Spa at Ashford Castle, May

IRELAND’S FOUR STAR HOTEL SPA EXPERIENCE Sponsored by Sodexo • Amber Springs Hotel & Health Spa, Wexford • Fitzgeralds Woodlands House Hotel & Revas Spa, Limerick • Galgorm Spa & Golf Resort, Antrim • Kilronan Castle Estate & Spa, Roscommon • Radisson Blu Hotel & Spa, Sligo • Spirit One Spa at The Galmont Hotel & Spa, Galway • The Maryborough Hotel, Cork

• The Montenotte Hotel, Cork • The Spa at Castleknock Hotel, Cork • The Spa at The Kingsley, Cork

IRELAND’S HOTEL BREAKFAST • Brook Lane Hotel, Kerry • Cork International Hotel, Cork • Dingle Benners Hotel, Kerry • InterContinental, Dublin • Limerick Strand Hotel • Park Hotel Kenmare, Kerry • Rathsallagh House, Wicklow • Sheen Falls Lodge, Kerry • The North Star Hotel, Dublin • The Savoy Hotel, Limerick

IRELAND’S FAMILY FRIENDLY HOTEL • Amber Springs Hotel and Health Spa, Wexford • Breaffy House Resort, Mayo • Clonakilty Park Hotel, Cork • Dingle Skellig Hotel, Kerry • Hillgrove Hotel & Spa, Monaghan • Newpark Hotel, Kilkenny • Radisson Blu Hotel & Spa, Limerick • The Dunloe Hotel and Gardens, Kerry • The Gleneagle Hotel & Apartments, Kerry • The Inn at Dromoland, Clare

IRELAND’S CITY HOTEL Sponsored by Integrated Media Solutions • Absolute Hotel, Limerick • Clayton Hotel, Cork City • Conrad, Dublin • Limerick Strand Hotel • Maldron Hotel Kevin Street, Dublin • The Galmont Hotel & Spa, Galway • The George Hotel, Limerick • The Montenotte Hotel, Cork • The North Star Hotel, Dublin • The River Lee, Cork

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IRELAND’S BUSINESS & CONFERENCE HOTEL Sponsored by Free Now • Absolute Hotel, Limerick • Conrad, Dublin • Cork International Hotel • Harbour Hotel, Galway • Red Cow Moran Hotel, Dublin • The Croke Park, Dublin • The Galmont Hotel & Spa, Galway • The Savoy Hotel, Limerick

IRELAND’S WEDDING HOTEL Sponsored by Sprint Digital • Armada Hotel, Clare • Avalon House Hotel, Kilkenny • Ballyseede Castle, Kerry • Cabra Castle, Cavan • Fernhill House, Cork • Killashee Hotel, Kildare • Mount Juliet Estate, Kilkenny • Rathsallagh House, Wicklow • The Dunloe Hotel and Gardens, Kerry • The Maryborough Hotel, Cork

IRELAND’S HOTEL GROUP Sponsored by Dawn Meats • Maldron Hotels • The Doyle Group • The Gleneagle Hotel Group

IRELAND’S SITE CONTRACT CATERER Sponsored by Excel Recruitment • Aramark at PwC, Dublin • Aramark at Symantec Byte Cafe, Dublin • Aramark at Oracle, Dublin • Brook Foods at Johnson Controls, Cork • Corporate Catering Services Ltd at Bausch + Lomb, Clare • QWellness at Eurofound, Dublin • Sodexo at PayPal, Dublin • Sodexo at State Street, Dublin • The Q Cafe Company at Waters Technologies, Wexford

IRELAND’S EVENT CATERER Sponsored by Broadline Group IRELAND’S BEST DESIGNED HOTEL • Conrad, Dublin • Dylan Hotel, Dublin • Hotel 7, Dublin • Lough Rea Hotel & Spa, Galway • The Bedford Townhouse & Cafe, Limerick • The Dunloe Hotel and Gardens, Kerry • The Montenotte Hotel, Cork • The River Lee, Cork

IRELAND’S BEST HOTEL WEBSITE • Ballyseede Castle, Kerry • Kilkenny Hibernian Hotel • The North Star Hotel, Dublin • Waterfront House & Restaurant, Sligo

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• Brook Foods at The Rose of Tralee, Cork • Crave Catering & Cakes, Galway • Master Chefs, Limerick • Naomi’s Kitchen Event Caterers, Dublin

IRELAND’S FINE DINING HOTEL RESTAURANT Sponsored by Greenalls Gin •C ahernane House Hotel, Kerry •G eorge V Dining Room at Ashford Castle, Mayo •G lenlo Abbey Hotel, Galway • Hayfield Manor, Cork •K ilronan Castle Estate & Spa, Roscommon • Park Hotel Kenmare, Kerry • Sheen Falls Lodge, Kerry •T he Lady Helen at Mount Juliet Estate, Kilkenny • The Twelve Hotel, Galway •Y ew Tree Restaurant at Muckross Park Hotel and Spa, Kerry

IRELAND’S HOTEL CASUAL DINING EXPERIENCE Sponsored by IXI • Armada Hotel, Clare • Celtic Ross Hotel, Cork • Cliff at Lyons, Kildare •C ooper’s Bar & Lounge, Galway • Eccles Hotel, Cork • Red Cliff Lodge, Clare •T he Dunloe Hotel and Gardens, Kerry •T he Garden Room at The Merrion, Dublin •T he North Star Hotel, Dublin • The River Club, Cork

IRELAND’S HEALTHCARE CATERER Sponsored by Broadline Group

IRELAND’S WINE EXPERIENCE Sponsored by J&C Kenny

• Aramark at UHG, Galway • Aramark at Mayo University Hospital, Mayo • The Q Cafe Company at Bon Secours Care Village, Cork • The Q Cafe Company at Sports Surgery Clinic, Dublin • The Q Cafe Company at St Lukes Home, Cork

• Ashford Castle, Mayo •B rabazon Restaurant @ Tankardstown House, Meath •D romoland Castle Hotel, Clare •G reat Southern Killarney, Kerry • Muckross Park Hotel, Kerry • The Twelve Hotel, Galway

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IRELAND’S GUEST EXPERIENCE Sponsored by Net Affinity • Ashford Castle, Mayo • Blue Haven Hotel Kinsale, Cork • BrookLodge & Macreddin Village, Wicklow • Celtic Ross Hotel, Cork • Dromoland Castle Hotel, Clare • Ice House Hotel, Mayo • The Address at Dublin 1, Dublin • The North Star Hotel, Dublin • The River Lee, Cork • The Wyatt Hotel, Mayo

IRELAND’S FRONT OF HOUSE TEAM MEMBER • Ard na Sidhe Country House Hotel, Kerry • Armada Hotel, Clare • Ballyseede Castle, Kerry • Blue Haven Hotel, Cork • Marlfield House Hotel, Wexford • Asta Balciuniene / Mulranny Park Hotel, Mayo • Pickle Restaurant, Dublin • Sandymount Hotel, Dublin • Lauren Bourke / The Ocean Sands Hotel, Dublin • The Europe Hotel & Resort, Kerry

• Tom Flavin / Limerick Strand Hotel • Yvonne Kathrein / Waterfront House & Restaurant, Sligo

IRELAND’S MENU PROVENANCE AWARD • Avalon House Hotel, Kilkenny • Ballymaloe House, Cork • BrookLodge & Macreddin Village, Wicklow • Castlewood House Dingle, Kerry • Celtic Ross Hotel, Cork • Eccles Hotel, Cork • Limerick Strand Hotel • Moy House, Clare • Mulranny Park Hotel, Mayo • Tom’s Table Restaurant, Dublin

IRELAND’S FAVOURITE PLACE TO STAY (PUBLIC VOTE) All hotels, country houses and guest houses are automatically shortlisted for our People’s Choice Award - “Ireland’s Favourite Place to Stay”.

The public will be asked to vote for their favourite place per province with the top finalist in each province being revealed on the night of the Gold Medal Awards.

IRELAND’S CHEF OF THE YEAR Sponsored by BWG Food Service • Anthony Walsh / Shannon Springs Hotel, Clare • Antonio Cavaliere / Ristorante Rinuccini, Kilkenny • Cathal O’Dowd / Avalon House Hotel , Kilkenny • David McCann / Dromoland Castle Hotel, Clare • David Porter / Kilronan Castle Estate & Spa, Roscommon • John Kelly / The Lady Helen at Mount Juliet Estate, Kilkenny • Paul Hynes / La Côte Seafood Restaurant, Wexford • Sunil Ghai / Pickle Restaurant, Dublin

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SUPREME WINNER This award is the Irish hospitality industry’s highest accolade. The winner of this category is chosen by the judging panel after all site inspections are completed and is recognised on the night of the Gold Medal Awards.

19/08/2019 10:03

Partner PROFILE

Family Values Celebrating 40 years in business, J&C Kenny is still adhering to the values that have helped make the company such a powerhouse in the Irish industry

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F

orty years ago, John (Jackie) and Carmel Kenny took a punt on starting a brand new business. Perseverance in a difficult economy, a dedication to providing the very best service to customers and a determination to succeed saw the couple through and today, J&C Kenny is one of the most successful wine and spirit distributors in Ireland.

Back in 1979, Carmel and Jackie spotted a niche in the market. At the time, drinks suppliers were selling alcohol strictly by the case. The only way for a small pub to purchase a bottle was to travel to the Cash & Carry and pay upfront, putting a huge pressure on already limited cash flows. With dreams of becoming his own boss, Jackie felt he could offer a better service and so on the 1st November 1979 an overdraft was secured, a red

transit van was purchased and J&C Kenny Ltd was born. Carmel continued to work as a teacher while raising their almost 2-year-old daughter Cliona and setting up an office in their home in Carnmore, Co Galway.

November 1979 may not have been an ideal time for a fledgling drinks supplier to take its first tentative steps into the industry. Ireland was in the grip of the Troubles, there was a postal strike and an oil crisis and nobody in Catholic Ireland drank alcohol in November. Jackie and Carmel were repeatedly told that their business just wouldn’t work yet they ploughed ahead. Jackie took to the road in his van with limited stocks and his trusty order book (a version of which he still carries today). A two way radio was installed in the family home whilst Carmel continued teaching.

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Partner PROFILE

In the evenings, Carmel would also take to the road in her rusty Ford with a Moses basket in the backseat to bring any extra stock that was needed for customers.

Carmel also took night courses in book-keeping and manned the kitchen table office.

With the arrival of Orla, their second daughter in 1980, Carmel committed full time to the company.

Ireland entered a recession in 1980 which may have actually benefited the business as people were buying in smaller quantities on a weekly basis. The idea of offering a weekly service where customers can buy any quantity without a minimum order is still a cornerstone of the business today.

MAJOR MILESTONES In 1981, the company was in a position to take on its first employee. In 1985, J&C Kenny got a new computer system and a new baby, a third daughter Aoife, all within three weeks of each other. Jackie, an animal lover, rescued a little black and white terrier whom he named Jacko and from that day on, Jacko spent every day on the van. He provided top class security for the valuable stock in the van as he wouldn’t let anyone but Jackie near it, a quirky feature J&C Kenny became known for around the country.

Moving the business out of the family home to a purpose-built premises in Oranmore in 1998 proved a major milestone. In 2001, the company moved to a bonded warehouse in the Oranmore Business Park where the company remains today.

SUCCESS

“

Carmel and Jackie attribute the success of the company to the friends and family, both in the trade and outside, who supported them in the early years and who continue to support the family today. Being a husband and wife team presents unique challenges, but with

Being a husband and wife team presents unique challenges, but with determination, continuous innovation and support, Carmel and Jackie have been happily married for 44 years and business partners for 40 years” OPPOSITE PAGE: The J&C Kenny team LEFT: Jackie and Carmel Kenny ABOVE RIGHT: Carmel, Jackie and family

determination, continuous innovation and support, Carmel and Jackie have been happily married for 44 years and business partners for 40 years.

All three children ended up joining the family business, bringing varying different backgrounds with them. Cliona studied Commerce, Orla’s degree was in Law and Aoife focused on psychology and all three now look after different parts of the business. Staff loyalty has also contributed to the company’s 40-year success, with some staff members working at J&C Kenny for over 30 years.

Both Jackie and Carmel still work daily in the business, with Jackie continuing to represent the company and scour for new business while maintaining relationships with customers who have been with him from the beginning. Carmel may have escaped the two way radio but she still runs the office in Oranmore.

In 2000, the company diversified into wine and now boasts an exclusive portfolio for both the on and off trade. By working with family owned boutique vineyards, J&C Kenny has full control over where its wines can be placed in the market and can guarantee quality and organic standards. Wherever possible, the business works with producers who make wine through sustainable methods for an eco-friendly choice that ensures the future of new generations.

THE FUTURE Celebrating 4O years in business has brought up a lot of memories for Jackie, Carmel and everyone in J&C Kenny but has also turned their thoughts to the future.

“We have been very fortunate to have accomplished a lot over the past 40 years but it is equally important now to focus on what lies ahead,” said the couple.

Jackie, Carmel and family would like to thank their fantastic employees. “We are very lucky to have such an amazing team of dedicated and loyal employees, many of whom are with us for several years. We could not have come this far without the loyal support and hard work of our staff.” J&C Kenny would also like to thank all their customers for their loyalty and support over the last four decades. “We have greatly appreciated your business over the years and hope to continue growing our business with you in the future.”

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Business Matters

Does Your Spa Need a Makeover?

You may not know it but your hotel could be losing out on a valuable revenue stream.

Eileen Fleming and Heidi Grimwood are on a mission to help hotels harness the business of beauty

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Business Matters

“We didn’t realise how much it was needed but everyone we’ve spoken to is really interested.

Someone said to us the other day, why would we try and manage this when we have experts like you guys that we can bring in. It’s so nice to know that they see the value in it”

A

sk a busy General Manager how their spa is doing and quite often, the reply will consist of an eyeroll and a change in conversation. For a proportion of GM’s, the spa is an unknown entity, a place they rarely visit and an element of the business that comes way down in their list of priorities. “We’ve spoken to General Managers who’ve said it’s the bane of their life. They don’t understand it and it’s not necessarily making money for them,” said Heidi Grimwood, one half of FG Innovation Management, a new company that provides tailor-made services around the running and commercial challenges of spa businesses, particularly those linked to hotels and leisure amenities. Heidi’s “We’re unique in partner is Eileen Fleming, owner of The Buff Day Spa in Dublin. “If that we can turn you look at the actual industry the finances around training that hotel managers within a month. After undergo, very little of it actually deals with spas. For GM’s who just four weeks, we’ll completed their training 10 or 15 years ago, there certainly weren’t be able to show an any spa training modules at that increase in revenue” time. There’s a certain fear around spas and we understand that, especially when you take a look at the balance sheet and you see that the spa is actually a drain and not really making any money.”

Standards across day spas and hotel spas have dropped in recent years, said Heidi. “That’s why we decided to set up FG Innovation Management. The idea came from a 12-month consultancy contract where I worked with Eileen and her staff at The Buff Day Spa. We worked to grow profitability and create and implement training programmes and standard operating procedures (SOPs). We saw how a focused management approach could really make a difference and thought, why is there no spa management company in Ireland?” After six years consulting in both Ireland and the Maldives (where the new company has a second office), Heidi noticed that a lot of the companies that she was working with weren’t able to sustain the changes that she implemented. “That’s down to a high staff turnover or a lack of support from a top level. On the flip side of that, customers aren’t getting the service they expect. All round, standards seem to have dropped significantly.”

Low revenue, insufficient marketing, under-utilised treatment rooms, poor staff retention and recruitment issues are among the biggest challenges that FG Innovation is seeing with clients, said Eileen. “Many hotels have spas that are viewed simply as a necessary guest service, rather than as a stand-alone business entity. Quite often, they’re badly run by well-intentioned beauty therapists with no business experience.

They can end up costing money and damaging reputation, rather than enhancing the hotel brand.” For a GM looking at the books, reinvesting in training and sending therapists to do specific courses isn’t a realistic possibility. “That’s where we come in. We can implement really quick ideas to improve the revenue stream straight away. We’re not coming in doing all the fluffy, impractical stuff in the first month. Our aim is to make an impact straight away and bring the spa team on board with us from the start, which is really crucial. Part of the service is providing support to the team and creating a better environment for them, as well as making the spa a financial success for the hotel,” said Eileen.

Practicality is the name of the game with FG Innovation Management.

When they’re approached by a hotel or day spa, an initial meeting is held to assess the potential clients’ needs. “I’m a digital marketer so I carry out a digital analysis of the business. We then do a competitor analysis and once that process is complete, we put together a proposal based on what we feel we could achieve. When we go into the spa, our action plan is about working with the spa manager and personnel and empowering them. We don’t go in with the intention of managing the spa manager, our approach is to mentor and empower that manager so they can lead their team effectively,” said Eileen. How can GM’s be sure that they’ll get a return on investment? “We’re unique in that we can turn the finances around within a month. After just four weeks, we’ll be able to show a revenue increase.”

The service includes a ‘Spa Hub Training Academy’, offering online and in-house certified training to make sure spa professionals are motivated and continually developing their skills. As well as hands-on therapy courses, FG Innovation also offers an Elite Mentor Programme for aspiring spa managers and existing managers who wish to further develop their skills and career. The Spa Finishing School bridges the gap from college to the workplace and equips therapists with the tools to succeed in the beauty services sector.

Eileen and Heidi don’t recommend sweeping changes in the first few months. “Sometimes staff in the spa will suggest changing retail brands but what’s really important for us is that there are no changes straight away. Changing a retail brand costs money; we can look at that in 6 or 12 months’ time but only once the spa is functioning correctly, using the correct operating procedures and running profitably,” said Eileen.

So far, industry reaction to the new company has been favourable.

“We didn’t realise how much it was needed but everyone we’ve spoken to is really interested. We’ve gotten five or six contracts pretty much ready to go. Someone said to us the other day, why would we try and manage this when we have experts like you guys that we can bring in.

It’s so nice to know that they see the value in it,” said Heidi.

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CATERING REVIEW

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Supply Line

Cheers!

Beer is still Ireland’s tipple of choice. Here’s a look at some of the brands making waves on the Irish and international market

THE KNOT Independent craft beer brewery, Rye River Brewing Company, has released a new medium bodied NEIPA beer entitled ‘The Knot’. The limited edition beer celebrates Rye River’s head brewer Bill Laukitis’s upcoming wedding to his fiancé, Aoife.

Alongside the best ingredients, Bill has poured his heart and soul into crafting and perfecting this seasonal brew, which will feature as one of Rye River’s seasonal, limited small batch releases.

The Knot DDH IPA has a medium bodied NEIPA base, with a low level of bitterness to the taste. Bill has ensured the beer combines Nelson Sauvin, Citra and Ekuanot hops to bring depth of taste and aroma to the double dry hopped brew fermented with London Fog yeast. The nose bursts of crushed gooseberry, sauvignon blanc, grapefruit, lime, mango and papaya, all livened by a spritz of carbonation to awaken the aroma and tantalize the pallet. Rye River has another special beer on the way to warm customers up in the colder months ahead, currently aging away in its barrels. www.ryeriverbrewingco.com

HOP ADVENTURE: IDAHO 7 Carlow based O’Hara’s Brewery has released the latest beer in the Hop Adventure Series, a range of beers that has been developed to showcase some of the most interesting hops from around the world.

With this in mind, O’Hara’s brewers have designed a beer that would allow the hops to display their full flavour and aroma. The beer’s style is a Single Hop India Pale Ale meaning one hop was used for bittering, aroma and several doses of dry-hopping.

O’Hara’s travelled to the US for the 6th edition of the Hop Adventure Series by selecting the Idaho 7 hop for their latest brew. Idaho 7 was selected for its juicy, complex flavour and aroma profile that allows the perfect amount of bitterness needed to balance the beautiful flavours from the hops. This single hop IPA will leave a lasting impression with flavours of tropical fruit, stone fruit and hints of black tea. www.carlowbrewing.com

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HOP HOUSE 13

SEVEN VIRTUES Mescan Brewery’s series of Seven Virtues beers is going down a storm with beer and food lovers. The second release, Mescan Lambik, sold out very quickly with chef JP McMahon taking the very last bottles for Aniar, his Michelin restaurant in Galway. Lambik is a wild and unconventional beer which has its origins in the Pajottenland region of Belgium; it differs from most other beers as it is fermented through exposure to wild yeasts and bacteria. This results in a distinctive dry, vinous and cidery flavour. A second batch of Lambik is currently maturing in oak barrels but it won’t be ready for at least six to eight months as the maturing process can’t be rushed. As always, the Mescan brewers won’t bottle and release it until flavours are at their absolute optimum. Carnal Knowledge, the third of the Mescan Seven Virtues series, is almost ready and will be bottled soon. The brewers are tight lipped about the details of this beer saying only that it’s 7% ‘ish’ and packed with flavour. Watch out for this and other offerings in the Seven Virtues series as they’re released over the coming year. www.mescanbrewery.com

Hop House 13 recently hosted ‘Neighbourhoods’, a day-long celebration of the creative thinkers and doers of Dublin’s Fade Street. The day was curated by local artists, musicians, chefs, business owners and publicans who delivered unique and individual events free to attend and enjoy. The street was closed to traffic for the day, allowing music, food and celebration to take place across the whole of Fade Street. Experiences on Fade Street included music from Sim Simma, Telephones and Tiny Choons DJs. A bike exhibition from Rothar in collaboration with Epoch design ran throughout the day along with an exhibition by the Art of Ping Pong at Hen’s Teeth and an on-street record fair from The R.A.G.E record and game store. In addition, food was served by chef Kwangi Chan from Chinese barbecue specialists DUCK. Local pubs and restaurants including Hogan’s, L’Gueuleton, No Name Bar, Fade Street Social, Idle Wild and the Market Bar hosted special music and food events throughout the day. The food events featured bespoke menus that complimented the Hop House 13 distinctive hoppy flavour. www.guinness.com

PERONI The House of Peroni returns to Dublin this summer for its fourth instalment, from the 22nd of August to the 1st of September. Part of a global House of Peroni series, this year’s Dublin residency will see the Royal Hibernian Academy on Ely Place, Dublin 2, transformed into a Peroni-inspired experience that will bring Puglia in Southern Italy to Dublin. The House of Peroni experience centres on enjoying the crisp and refreshing taste of Peroni Nastro Azzurro, Peroni Gluten Free and the recently launched, superpremium non-alcoholic, Peroni Libera. This year, Peroni brings a new collection of Peroni-infused cocktails to The House of Peroni, including a Peroni infusion with Peroni Libera. Peroni’s Global Master Bartender, Simone Caporale, has developed two special infusions this year – Libera Lungo and Two Row Trulli. The Libera Lungo consists of Peroni Libera combined with pink grapefruit soda and a squeeze of fresh lemon zest. The Two Row Trulli, named after the traditional Pugliese house, celebrates the key ingredient in Peroni – barley, which is also the key ingredient in whiskey. The Two Row Trulli contains Irish whiskey, along with other key flavours such as lemon, pink grapefruit, cinnamon syrup and honey. www.thehouseofperoni.com

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uintessential Brands Ireland

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Books

Books out this month....

Pod Life...

Table Manners With Jessie Ware Broadcast direct from Jessie Ware’s dinner table, with guests including Raymond Blanc, Richard Curtis and Neneh Cherry, this is a podcast about food, family and the beautiful art of having a chat. With a little bit of help from her chef extraordinaire mum Lennie, each week guests from the worlds of music, culture and politics drop by for a bite and a bit of a natter.

Listen on Apple Podcasts, Spotify or Stitcher

Find your next favourite podcast with our pick of the best

Delicious Places: New Food Culture, Restaurants And Interiors Author: Robert Klanten Publisher: Gestalten RRP: €49 Available: www.easons.com Delicious Places explores 60 restaurants, cafés and entrepreneurs that influence a new world of food with imaginative ideas and clever twists. They offer a unique and holistic experience, from the interiors and branding to supply chain and sustainable procedures. Food culture today is an immersive experience that appeals to all the senses and at the heart of this food movement is idealism and a deep respect for the sanctity of ingredients and community.

To provide further insight into a new wave of food culture, Delicious Places delves deep into topics including culture and community, future of food, culinary traditions and sustainability through a series of essays.

Natural Wine For The People Author: Alice Feiring Publisher: Ten Speed Press RRP: €20.99 Available: www.easons.com Today, millennials are being pulled in by the tractor beam of organic or biodynamic wine, made with nothing added and nothing taken away. While all of the hippest restaurants and wine bars are touting their natural wine lists and while more and more consumers are calling for natural wine by name, there’s still a lot of confusion about what exactly natural wine is and how to enjoy it.

In Natural Wine for the People, Alice Feiring sets the record straight, offering a pithy, accessible guide filled with easy definitions, tips and tricks for sourcing the best wines, whimsical illustrations and a definitive list of the must-know producers and bottlings.

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

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Chef Maggie Nomura explores people’s personal experiences with food, welcoming a weekly guest to discuss the dishes that shaped their lives, including their first food memory, favourite meal of all time and the meal they would choose before going to a desert island.

Listen on Spotify or Apple podcasts

Green Eggs and Dan

Shelf Book

Desert Island Dishes

Taking a new look at “you are what you eat,” comedian Dan Ahdoot brings listeners in on conversations about food, life and more, with some of his most entertaining friends. Not your typical, holier-thanthou food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just the food.

Listen on Stitcher or Apple podcasts

CATERING REVIEW

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A Quick Chat

A Quick Chat with Eoin O’’Sullivan

Ireland’s only male Kerstin Florian Therapist chats to Hotel & Catering Review about working in a female dominated industry

Who or what inspires you?

Makeup and beauty interested me growing up and I remember always being fascinated by my aunt’s vanity table and everything that was on it. I would sit beside my aunt as she did her makeup with my own little makeshift mirror pretending to help her apply her makeup. As I got older, I would spend hours researching makeup tutorials on the internet and after debating a career change for a long time, I changed degree and went on to study makeup artistry which led me to a career in beauty therapy.

What was your first job?

The first job I ever had was working as a butcher’s assistant in a local shop in my home town. The most important thing I learned from this job was how important customer service is and how customers deserve to be treated.

What is your proudest moment?

My proudest moment so far has to be becoming Kerstin Florian’s first Irish male therapist. It was such an amazing feeling to see my name and picture on their website. It made all the hard work so worth it.

What has contributed most to your success?

For me I believe my passion and determination got me to where I am today. In the beginning, It wasn’t easy being a male therapist in a female dominated industry but I wasn’t taking no for an answer. I also owe so much to the people who supported me through my career transition. There were some amazing people involved in getting me to where I am today and I can’t thank them enough.

What skincare advice do you have for our readers?

My best advice for anyone interested in skincare is to design your skincare routine for your skin and what you feel comfortable doing. Skincare doesn’t have to be complicated. Take advantage of your local beauty salons and spas and go in and speak with beauty therapists about your concerns. This will allow you to try the products and see if they are suitable for your skin’s needs before investing your time and money.

What are your plans for the future?

Right now I am enjoying being a working therapist and continuing my studies part time so that my skills can continue to develop. I hope to build a good reputation in this industry for the treatments I provide and eventually open a small place of my own.

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24.09.2019 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 Niamh Mc Dermott, Event Manager Phone: 01 432 2232 | Email: niamh@ashville.com Social icon

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