Hotel & Catering Review September 2016

SEPTEMBER 2016

Restaurant

RENTS A COST TOO FAR?

MAJESTIC MAKEOVER

IN MAYO

ROOM RATES REACH NEW HEIGHTS

#TRENDING

NEWS | CHEF’S TABLE | FOOD HEROES OFC_H&C_SEPT 2016_Cover.indd 1

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SEPTEMBER 2016

Go to issuu.com/ ashvillemedia for the online edition

SEPTEMBER 2016

Restaurant

RENTS A COST TOO FAR?

MAJESTIC MAKEOVER

IN MAYO

ROOM RATES REACH NEW HEIGHTS

#TRENDING

NEWS | CHEF’S TABLE | FOOD HEROES OFC_H&C_SEPT 2016_Cover.indd 1

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Cover - See page 12 for cover story.

CONTENTS IN THIS ISSUE

22

24

12 COVER STORY

CAUGHT UP IN THE RENT RACE

28 The situation in Dublin is ridiculous, with rents spiralling out of control. If that situation continues, it will lead to no job growth and business closures within the hospitality industry.”

RAI President, Anthony Gray.

30 32

REGULARS

03

NEWS

16

ON THE MOVE

21

SUPPLY LINE

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Market Outlook Hotels Have More Cash to Invest in Upgrades & Capacity.

Profile We reveal The Lodge at Ashford Castle’s new look, following a major makeover.

Food Heroes Cliff Townhouse Celebrates Oysters as The Conrad launches a Gullivers Travels-inspired bar.

The Chef’s Table Mulranny Park’s Unique Food Trail Highlights Ireland’s Finest Food Producers.

Key to the Door Dalata In Talks to Acquire Double Tree by Hilton Hotel in Dublin 4.

36

A Quick Chat With Danni Barry

of Eipic restaurant

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Editorial & Production Manager: Mary Connaughton Editorial Assistant: Orla Connolly Art Director: Alan McArthur Layout & Design: Jennifer Reid Stock Photography: istockphoto.com Infographics: www.flaticon.com Production: Nicole Ennis Creative Director: Jane Matthews Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by:

Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

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 2016. 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 D

espite all of the good news stories that we have been reporting on regarding the Irish hospitality industry, many hotel, catering and restaurant businesses are still struggling. This isn’t because of a continued economic downturn and it isn’t necessarily due to a lack of trade. Very often, it is because of the costs that they incur on a daily, monthly and yearly basis as they try to operate their businesses.

One of the biggest costs is the rates that many businesses have to pay in order to secure and maintain their premises. When we think of casualties in our trade we often assume that it is small hotels or restaurants in rural areas, but it isn’t just the small trader that is under pressure. In recent weeks it emerged that Kevin Thornton is bringing the curtain down on his 25-year old restaurant on Dublin’s St Stephen’s Green. Commenting on the closure, Kevin Thornton described rents for restaurants in Dublin as “bonkers” and said that he and his wife Muriel had decided against opening a restaurant in a different space because of the costs involved. Hot on the heals of Thornton’s, the Hot Stove restaurant on 38 Parnell Square West in Dublin also announced that it is to cease trading, effective from October 1st. No reason for the closure was disclosed in the initial announcement but, whatever the reason, it is concerning to see such well regarded establishments exiting the Dublin dining scene.

Rising rents isn’t a problem for Brasserie One restaurant at Limerick’s No.1 Pery Square Hotel & Spa as the owner, Patricia Roberts, owns the property. However, the Restaurants Association of Ireland’s National Council member reports that in the last 12 months restaurants in general have been experiencing a substantial increase.

“If rents continue to rise as they have done in the last two years it will prohibit new openings and we need restaurants to bring life to the city, especially in the evenings and at weekends,” she says.

In this month’s cover story, we talk to Restaurants Association of Ireland President, Anthony Gray about what, if anything, the representative body can do to tackle this issue. Clearly, the scourge of rising rates needs to be addressed if the industry is to avoid other businesses closing their doors.

Editor: Maev Martin Email: maev.martin@ ashvillemediagroup.com Telephone: 01 432 2271

Maev Martin www.hotelandcateringreview.ie @HC_Review

@

info@hotelandcateringreview.ie

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27TH SEPTEMBER 2016

LYRATH ESTATE, CO. KILKENNY #KEELINGSGOLDMEDAL 2

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NEWS EMIRATES REPORTS SURGE IN IRISH HONEYMOON BOOKINGS

Emirates has reported a significant increase in honeymoon bookings in Ireland, with the airline’s honeymoon business up approximately 34% for the first seven months of 2016, compared to the same period last year. “According to the Central Statistics Office, the number of couples getting married in Ireland has stayed static at around 22,000 so the increase in bookings is unlikely to be related to a rise in couples tying the knot,”says Enda Corneille, Country Manager for Emirates in Ireland. “Our sense is that consumer confidence is returning to the Irish market and it is easier now than ever before to get to amazing honeymoon destinations such as Dubai, Mauritius and the Seychelles. Emirates flies twice daily from Dublin to Dubai and from there honeymooners can connect directly to idyllic locations across Asia, India, Australasia or Africa. The current trend for newly weds flying with Emirates from Ireland is to take in two holiday destinations, usually involving a stop over in Dubai on the return journey, where the lure of year-round sunshine has huge appeal.” The top four most popular destinations for Emirates’ honeymooners from Ireland this year are Mauritius, Bali, Thailand and the Seychelles.

CASTLEKNOCK HOTEL ANNOUNCES 120 JOBS The Castleknock Hotel and Country Club in Dublin recently announced plans for a 7m expansion which will see over 120 jobs created. The expansion, which will result in the resort’s rooms increasing by 46 to 190, will create 100 jobs during the construction phase and 20 full-time positions within the hotel and grounds. The 46 rooms will consist of 38 standard, five superior and three deluxe rooms. The resort, which is currently owned by Farmers Business Development plc, will also have a new aerobics suite and five new treatment rooms in the hotel’s spa. Construction will start in November and the expansion is expected to be completed in early 2018.

CHAPTER ONE PROFITS SOAR Accumulated profits at Chapter One restaurant in Dublin jumped this year to 308,734.

Accumulated profits at Ross Lewis’ Chapter One business, Lindley Ltd, increased by 19,090 from 289,644 to 308,734 in the year to the end of February 29th last.

Meanwhile, Kevin and Muriel Thornton have decided to close the doors of Thornton’s Restaurant after more than 25 years in business. Originally from Cashel in Tipperary, Kevin Thornton was the first Irish chef to get a two-star award from Michelin. The restaurant lost its Michelin Star last September.

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Business tourism is currently worth 669m and has been growing at an average rate of seven per cent year-on-year, or 35% since 2011. With this strong growth rate expected to continue for the remainder of 2016 and beyond, it is estimated that the industry will be worth in excess of 715m to the Irish economy in 2017. This was the headline statistic to emerge at the launch of Connect16, Ireland’s first business tourism showcase, which will take place at the RDS in Dublin on September 28th. The daylong showcase and experiential event will feature all major stakeholders from across the industry, including over 200 hotels, venues and suppliers, as well as live entertainment from music and dance acts, food demonstrations from top chefs, and 30 educational seminars with topics including innovative meeting design, sales techniques, mindfulness, and team building. In the lead up to the event, corporate, agency and association delegations from Canada, France, Germany, North America, the UK and other European locations will take familiarisation trips around Ireland, culminating in Dublin at the Connect16 showcase. In addition, Connect16 will gather potential conference ambassadors from universities, research institutes and hospitals and speak to them about the supports that are available through Fáilte Ireland and professional conference organisers to help them bid to bring their international congress home to Ireland.

Connect16 is the brainchild of Nicola McGrane, Managing Director of business events specialists Conference Partners.

BUSINESS TOURISM

TO EXCEED 700M IN 2017

TOURISM IRELAND LAUNCHES AUTUMN CAMPAIGN

(l-r): Niall Gibbons, Minister Ross and Richard E Grant.

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Tourism Ireland and the Minister for Transport, Tourism and Sport Shane Ross launched a 9m promotional campaign on September 5th to boost late-season travel to Ireland from around the world. The September to December period usually yields as much as 30% of Ireland’s annual overseas tourism business. As part of the campaign, Richard E Grant arrived in Dublin to film two new online videos for a promotion with Smooth Radio in Britain, which will reach about 5.5 million potential holidaymakers. The campaign will highlight the many festivals and events taking place around the island this autumn and winter.

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VINTAGE TEA TOURS

WITH A DIFFERENCE

‘Vintage Tea Tours’ is the Dublin city tour with a difference. Passengers will get the chance to enjoy some of the city’s well-known sights while seated in a vintage double decker Routemaster bus named Pauline and indulging in some delicious afternoon tea treats. This new venture was inspired by a girl’s trip to London. Entrepreneur and founder Karen Nixon (pictured above), with the support of her family, felt that the romance and fun behind the concept of being chauffeured in a double decker bus, while enjoying pastries and the like, needed to be shared. So much so that she bought a bus! Pauline is lovingly named after Karen’s grandmother. The tour will run three times a day: 11am, 1.15pm and 3.30pm and tickets start from 40. Passengers will be in the safe hands of driver Bob and the on-board Vintage Tea Tours team who will share some interesting and ‘need to know’ facts about Dublin and its sights. All of this can be enjoyed while nibbling on an array of treats such as a vanilla panna cotta with forest berry compote, or a Guinness brownie, all freshly prepared daily by Italian chef Donato Romano.

113 ‘BIG IDEAS’ APPLY FOR CAPITAL GRANTS At least 113 projects from around the country have applied for funding under the new Fáilte Ireland Grants Scheme for Large Tourism Projects launched last June. The scheme provides a pool of 65m in investment to develop new, or boost existing, tourism experiences and attractions across Ireland and will run from 2016 to 2020. Under the scheme, capital grants in excess of 200,000 and up to a maximum of 5m are being made available. Applications from the public, private and voluntary sectors, including community groups and support for commercial projects, were sought. The Grants Scheme for Large Tourism Projects initiative is a rolling programme and the applications which have been received to date will now be assessed in terms of their suitability and feasibility, with those deemed to have the best potential being prioritised for grant aid. Following this analysis, it is expected that Fáilte Ireland will be in a position to start awarding the first grants in early 2017. There will be a further call out for more new applications next year.

Minister of State for Tourism & Sport Patrick O’Donovan is pictured with Orla Carroll and Shaun Quinn, CEO, Fáilte Ireland at the launch in June of the Failte Ireland Capital Scheme for Tourism Projects.

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POWERSCOURT

CROWNED IRELAND’S LEADING HOTEL Powerscourt Hotel Resort and Spa was voted Ireland’s Leading Hotel 2016 at the World Travel Awards European Gala Ceremony at the Forte Village Resort in Sardinia on September 4th. The other nominees for Ireland’s leading hotel 2016 were The Conrad, which won the title of Ireland’s leading luxury hotel, Dromoland Castle, which was named Ireland’s leading boutique hotel, The Intercontinental Dublin,The Clarence, and The Westin, representing the best in the luxury market in Ireland. The Shelbourne Hotel was named as Ireland’s leading business hotel, Inchydoney Island Lodge & Spa won the Ireland’s leading spa resort award, while the presidential suite at The Westbury was named as Ireland’s leading hotel suite. Winning Ireland’s Leading Hotel 2016 means that Powerscourt Hotel, Resort and Spa is considered the best hotel in Ireland by the voters at World Travel Awards. This year for the first time, the World Travel Awards Europe Gala Ceremony and World Spa Awards Gala Ceremony were combined to showcase the best of European hospitality and the global spa and wellness industry.

Titanic Belfast was named Europe’s leading tourist attraction. It will now go forward to the grand final in the Maldives on December 12th when it will compete for the title of World’s Leading Attraction.

AER LINGUS IS FASTEST AIRLINE Aer Lingus staff have regained two top awards at the annual BUD:Runway Run. On September 3rd, 17 members of staff took part in the annual race which pits airline teams from around the world against each other in the air transport industry’s premier charity/sporting event. Competitors from around the globe gathered at Budapest airport and competed over 10km, the equivalent to four runway lengths, with Aer Lingus staff emerging victorious as the world’s fastest airline.

Following an internal search for participants back in June, the Aer Lingus team beat off competition from other international airlines, including Qatar Airways, Wizz Air and Swiss. Entry fees from the event are donated to cancer charities and child-focused causes.

SWISS MEDIA ENJOY WILD ATLANTIC WAY SHOWCASE

Ian Wynne, General Manager of Powerscourt Hotel and Deirdre O’Brien, Director of Sales and Marketing Manager, receiving the award.

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The Wild Atlantic Way played host to a group of influential overseas media this month as Swiss journalists took in the sights and sounds of Ireland’s famous touring route in a media blitz designed, hosted and managed by Fáilte Ireland, in conjunction with Tourism Ireland. With a combined circulation of over one million, the group enjoyed a walking tour of Galway City with local guide Conor Riordan. During their visit they also took in the sights at Delphi Adventure Resort, Kylemore Abbey, Cnoc Suain and Joyce Country Sheepdogs, along with exploring Inis Mór and a Killary Fjord cruising tour, while overnighting in Delphi Lodge, Radisson Blu and the Connemara Coast Hotel.

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LYONS TEA PARTNERS WITH PIETA HOUSE

SALES MISSION TARGETS

Lyons Tea recently announced it is to partner with suicide and self-harm charity, Pieta House. The partnership will raise funds for Pieta House and will highlight the vital services it offers free of charge from its 18 centres around the country. Lyons Tea is undertaking a fund-raising campaign, #TimeToTalk, which will involve both its trade and retail customers. For customers of Unilever Food Solutions, Lyons Tea has launched a special promotional Lyons Original 600s box, each containing a special code. Customers can claim a Power of Talk fundraising pack by logging onto www.ufs. com/lyonstea where they can register to host a tea morning.

The packs comprise of donation boxes, posters, and a special recipe book, as well as information on the services provided

by Pieta House. Unilever Food Solutions’ customers are being encouraged to host their Tea Morning on or around October 10th to coincide with World Mental Health Day. Retail customers will be able to purchase a promotional box of Lyons Original Blend 80s and Lyons Gold Blend 80s in multiples in the coming weeks. For every box sold, Lyons Tea will donate 10 cent to Pieta House. Lyons drinkers will also be able to make additional donations to Pieta House by texting #teatalk to 50300. More details will be available at www.lyonstea.ie.

UAE AND INDIA

Tourism Ireland, together with eight Irish tourism companies, is blitzing four cities in the UAE and India this month as part of its 2016 sales mission to grow tourism from both markets. The organisation held a briefing on September 8th in Dublin for the Irish tourism operators who will participate in the upcoming sales mission. Taking place from September 25th to 30th, it will target top travel agents and tour operators in the key cities of Dubai and Abu Dhabi (UAE) and Mumbai and New Delhi (India). The objective is to engage with UAE and Indian travel professionals who are currently selling the island of Ireland, or who have strong potential to sell the destination and to encourage them to extend their Ireland offering, or to include Ireland for the first time, in their brochures and programmes for 2017.

Business links between the Irish tourism companies and the travel professionals in these markets will be strengthened during the sales mission, through a programme of workshops, presentations and networking events. In 2015, we welcomed approximately 25,000 visitors from India and approximately 65,000 visitors from the Middle East to the island of Ireland.

Brian Higgins, CEO of Pieta House, was joined by Jim Reeves, Customer Director Ireland for Unilever Foods Solutions, and Pauline Browne, Marketing Director, Lyons Tea, to launch details of the partnership.

Above: Eoghan Sadlier, Brown Thomas, Aisling McDermott, Tourism Ireland, and Ruthie Coleman, The Merrion Hotel Dublin, at the briefing for Tourism Ireland’s sales mission to the UAE and India.

CLIFFS OF MOHER HITS MILLION MARK For the third year in a row, the Cliffs of Moher Visitor Experience in County Clare has recorded one million visitors within a calendar year. The world-famous visitor attraction reached the figure on August 22nd, three weeks ahead of the date that the milestone was reached in 2015 and seven weeks earlier than the same point in 2014. The North Clare attraction is now on track to exceed its record visitor total of 1,251,574 people in 2015.

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SPOTLIGHT ON IRELAND IN FLORIDA

WAW WELCOMES THE BLOGGERS RETURN Award-winning travel videographers and writers, The Vagabrothers, Marko and Alex Ayling from California, have returned to Sligo to continue their experience on the Wild Atlantic Way. The brothers were recently named among the ‘top 100 most influential travel bloggers worldwide’ by the US White House summit on global citizenship and cultural exchange. Last year the brothers undertook a 10 day journey of the Wild Atlantic Way from Cork to Galway with an itinerary designed by Fáilte Ireland, and supported by Tourism Ireland. They now return to continue their journey and video the Sligo landscapes, which provided inspiration to Nobel Prize winning poet W.B. Yeats. A bespoke itinerary was devised by Fáilte Ireland, and Noelle Cawley on the Wild Atlantic Way team accompanied the brothers, who will participate in some exciting experiences such as climbing Knocknarea Mountain and coasteering with Pete Craig of North West Coasteering in Mullaghmore. The brothers will also experience a seaweed bath at Voya, immersing themselves in the Wild Atlantic Way’s finest natural produce, seaweed, ahead of speaking with Eithna O’Sullivan and lunching at Eithna’s by the Sea to talk about local food menus, fish, and the use of seaweed in her recipes.

(l-r): Carmel Flynn, Parknasilla Resort & Spa, Róisín Wallace, Manor House & Irish Country Hotels, Ruth McCarthy, Inchydoney Island Lodge & Spa, Carol Hinch, Ballynahinch Castle Hotel, Siobhán Byrne Learat, Adams & Butler, Assumpta O’Neill, Titanic Belfast, Anne Marie Cassidy, Belle Isle Estate, Hillarie McGuinness and Alison Metcalfe, both Tourism Ireland, and Paul Shortall, Lough Erne Resort, at the event in Sarasota.

Eight tourism companies from the island of Ireland travelled to Florida recently to take part in a sales blitz with Tourism Ireland.

First stop was the annual Global Travel Marketplace (GTM) in Fort Lauderdale - a three-day, appointment-only event targeting influential travel advisors from North America.Then it was on to Sarasota, to take part in Tourism Ireland’s ‘Jump into Ireland’ event, where the Irish tourism operators had the opportunity to meet, and do business with, 50 topproducing travel agents, as well as influential travel journalists.

START SPREADING

THE NEWS!

Aer Lingus is now offering a year-round, daily service from Dublin direct to Newark, New Jersey to service the New York market. More than 50% of guests on board the inaugural flight on September 1st started their journey outside Dublin, from destinations such as Paris, Brussels, Hamburg, Manchester, London and Edinburgh. With its existing daily services from Dublin and Shannon to JFK, Aer Lingus now flies up to four times daily from Ireland to New York. Newark is the second of three new transatlantic routes to commence this summer. In late September a new four times weekly service will commence from Dublin to Hartford, Connecticut.

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IRELAND’S ONLY AWARD WINNING HOSPITALITY AGENCY

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Commercial

PROFILE

INTERNATIONAL MEDIA

EXPLORE IRELAND

INNOVATIVE PROMOTIONS AS

FOOD TOURISM GETS MAJOR BOOST

AS OVERSEAS VISITOR NUMBERS CONTINUED TO INCREASE, FÁILTE IRELAND WAS BUSY PROMOTING ALL THAT IRELAND HAS TO OFFER AS IT HOSTED INTERNATIONAL MEDIA, BOOSTED THE PROFILE OF FOOD TOURISM, LENT ITS SUPPORT TO A UNIQUE SPORTING EVENT, AND LAUNCHED ITS LATEST WILD ATLANTIC WAY PROMOTION.

Youghal Town Crier, Cliff Winser, with Rory Matthews and John Kennedy of Fåilte Ireland.

I

nternational media continue to arrive in Ireland to undertake bespoke itineraries, allowing them to explore Ireland’s many treasures. This month saw groups of influential overseas media, with a following of over 8.5 million, explore Ireland’s Ancient East while Californian bloggers, the Vagabrothers, arrived in Sligo to continue their experience of the Wild Atlantic Way.

NEW AUTUMN

CAMPAIGN UNDERWAY 5.4 million overseas visits to Ireland were recorded by the CSO for the first seven months of 2016.

OVERSEAS VISITOR

GROWTH CONTINUES

Streedagh Beach, Sligo, is just one of a number of locations that featured in the new campaign.

A

new 1m autumn campaign for the Wild Atlantic Way called ‘Embrace the Wild Atlantic Way of Life’ has been running for the month of September. The campaign ran across national and local radio, on outdoor advertising media, and online, urging domestic consumers to switch off their smart phones, ignore all their emails, and get away from it all with a break along the world’s longest defined coastal route.

T

he latest official data on overseas travel from the Central Statistics Office (CSO), shows an increase of 12.7% in overseas visits to Ireland for the first seven months of 2016 compared to the same period of 2015. “These figures reflect what we have been hearing from tourism businesses on the ground, namely that this summer the sector has enjoyed another impressive season of growth,” says Fáilte Ireland CEO, Shaun Quinn. “However, it would be

complacent to believe that growth will continue at such high levels, particularly given some of the global unpredictability which exists. We don’t want the current boom to be followed by another bust.

In the longer term, sustainable modest growth will be vital for Ireland’s tourism industry and that will only be achievable if we maintain our competitiveness, continue to develop what we have to offer, and invest in new and innovative ways to reach and excite visitors.”

HOTEL

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AMERICAN FOOTBALL

GIVES DUBLIN €19M BOOST

Pictured are speakers Pól Ó Conghaile, travel writer, Irish Independent (MC for the event), international speaker Hege Anita Eilertsen, Museum Nord, Sinéad Hennessy, Fáilte Ireland Food Tourism Officer, and international speaker Hans Achterberg.

EXPLORING IRELAND’S

FOOD TOURISM POTENTIAL

T

ourism businesses were exploring the world of food tourism, learning new food tourism trends, gaining insights from international experts, and taking in mouth-watering food showcases at Fáilte Ireland’s first food conference ‘Food Connect’ which took place in Tankardstown House earlier this month. Among the speakers were World Food Travel Association Founder, Erik Wolf, Museum Nord’s Hege Anita Eilertsen, and food writer and presenter, Trish Deseine. Among the insights shared at the event was new research from the World Food Travel Association 2016 Food Travel Monitor which showed that more than four in five food travellers are satisfied

with Ireland’s food offering. Furthermore, over half of the holidaymakers questioned agreed that food experiences are now more important than they were five years ago when they travel. Following that trend, half of holidaymakers considered Ireland’s food experiences as memorable, while this increased to almost 60% among food travellers. The new research also identified the top five most desirable food experiences for holidaymakers which were: visiting a local producer/processor (E.g. farm, smokehouse or oyster farm); visiting a whiskey distillery or microbrewery; going on an urban walking food tours; attending a food festival or foodrelated event; and following a food trail.

A

merican college football returned to Ireland in September for the third time in five years, bringing with it a tourism impact of 19m for Dublin.The arrival of Georgia Tech and Boston College, as well as their many fans, allowed our capital city to continue its fine run of hosting international events. This is just one of a number events supported

by Fáilte Ireland’s Event Ireland team who have already secured a further 14 international events for Ireland over the next five years. It is estimated that these events will bring an additional 40,000 international participants and spectators.

The Aerlingus American Football Classic delivered a tourism impact of 19m as 25,000 visitors flocked to Dublin.

FOOD DOCUMENTARY HIGHLIGHTS IRELAND

W

Award-winning husband and wife team Daniel Klien and Mirra Fine are currently documenting Ireland’s food story.

HOTEL

orld renowned filmmakers Daniel Klien and Mirra Fine are in Ireland documenting Ireland’s food story for season four of their award winning food documentary series, The Perennial Plate. Over the next eight weeks Daniel and Mirra,

whose films have amassed more than 10 million views online, will dig deep into the local food cultures of Ireland as they document the food and cultural landscapes of Ireland’s Ancient East, the Wild Atlantic Way, and Dublin, for season four of their food travel series. Follow their journey @perennialplate.

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COUNTING THE COST COVER STORY

of RISING RENTS

The impact of high insurance costs has been making the national media headlines recently but other extreme costs are impacting consumers and businesses.

In this month’s cover story, Maev Martin talks to the Restaurants Association of Ireland President, Anthony Gray about the impact of rising rents on restaurateurs around the country.

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COVER STORY

IF A RESTAURATEUR’S BRAND IS BIG ENOUGH AND THEY HAVE BUILT UP A STRONG CLIENT BASE THEY SHOULD NEVER BE AFRAID TO MOVE ON, AS THERE ARE ALWAYS OTHER OPTIONS THAT BENEFIT YOUR BUSINESS.

A

nthony is the owner of Tra Ban Restaurant in Strandhill and Eala Bhan on Rockwood Parade in Sligo.

He says that rent rates have a huge impact on any restaurateur’s operation, as they determine the survival and growth of their business. “They affect the bottom line profits, so the cost of goods supplied by the restaurant increases,” he says. “This affects consumer prices and the ability of the business to give staff wage increases.

In fact, an increase in rent has a knock-on effect on the business that can never be regained without price increases. Only the landlord benefits from a rate increase, while the impact on the business owner, their staff and their customers, can be monumental.”

Of course, rent increases are a fact of business life.

They will always happen, normally after a five or 10 year review, so the restaurateur has to factor that in when he is establishing his operation or compiling growth plans. While rents may not be the single biggest cost that a business has to bear, they are definitely one of the biggest. “There is no point in opening a business unless the rent is realistic,” he says. “One of the main reasons why businesses in the hospitality industry fail is because people do not factor rental costs into their plans. Rent will always impact on your operation and should be a key factor that is considered at the point at which a business is established and throughout the lifetime of the business. There are also other major challenges and operational costs that the restaurateur has to cope with, and these have either increased significantly in recent years, or new costs have been added to the list. They include wages, electricity, waste charges, running costs, gas, insurance, water charges, and excise duty, to name but a few. There seems to be a consistent increase in all of these charges, so they all negatively impact on a business. That is why it is so important to factor rental costs into the operational cost of your business. Just assuming that your business can handle high rents is detrimental to any business and will destroy it within months. That is one of the reasons why we are seeing so many closures of late. Rental costs can cause a lot of damage to your operation if they increase too much. That is why it is important to negotiate a good deal or, indeed, to try to buy the property, but that is not always an option.

It certainly helps if you are lucky enough to have a landlord who understands the business and how it is run.”

HIGH PROFILE CASUALTY Commenting on the imminent closure of his restaurant recently, Kevin Thornton described rents for restaurants in Dublin as “bonkers” and pointed out that he and his wife Muriel had decided against opening

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a restaurant in a different space because of the costs involved. “Kevin Thornton was 100% correct in his decision,” says Anthony.

“There is no point in being busy and having nothing to show for your hard work.

Kevin and Muriel made a difficult but calculated decision and it was definitely the correct one. They made the right business move and I admire both of them for taking that decision.

Furthermore, Kevin is one of the country’s most talented chefs and he has built up a strong brand and a loyal band of followers over the years.

I firmly believe that he will continue to be successful wherever he opens up next, or in whatever he chooses to do on the culinary front, so I wish him and his family the very best with their future plans. The situation in Dublin is ridiculous, with rents spiralling out of control.

If that situation continues, it will lead to no job growth and business closures within the hospitality industry.”

REMAINING COMPETITIVE Anthony points out that the country, and the tourism industry, has made a strong comeback from the economic depression, with “fantastic” initiatives like the Wild Atlantic Way, and the introduction and retention of the 9% VAT rate. “But we must still be cautious and offer value for money across the board,” he says. “And the government must put procedures in place to ensure that increases in the business rental market are only gradual, with a percentage increase, otherwise the consumer will bear the brunt of these rent hikes, and that will lead to our industry, and the economy generally, becoming uncompetitive.

We will find ourselves back

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COVER STORY

#Beyond the Pale

THE SITUATION IN DUBLIN IS RIDICULOUS, WITH RENTS SPIRALLING OUT OF CONTROL. IF THAT SITUATION CONTINUES, IT WILL LEAD TO NO JOB GROWTH AND BUSINESS CLOSURES WITHIN THE HOSPITALITY INDUSTRY. Image courtesy of Fáilte Ireland

where we were in 2007 when the country was perceived by international and domestic tourists as ‘rip off Ireland.’ When we got to this point in the performance of our tourism sector a number of years ago really big mistakes were made in not offering good value to people who were visiting our country.

If Ireland and Irish tourism is to succeed, there must be no return to that scenario, and landlords need to understand this and understand the role that they have to play in ensuring that it doesn’t happen again.”

The impact of rising rents in Dublin clearly has the potential to create numerous business casualties in the capital and its environs, but what is the experience of restaurateurs in Sligo and in other cities and rural areas? “I’ve been getting a lot of feedback on the issue of rising rents from RAI members around the country,” he says.

“Members are voicing their concerns and it is going to become a big issue. You can see it creeping into Sligo but that is only because of the hikes that are happening in the bigger cities. It is certainly not down to job creation in Sligo or to government investment.

Like all rural towns, we have not seen the impact of the recovery. The economic recovery of recent years is a two-tier one and if this isn’t addressed it will ruin rural Ireland. Rent increases are inevitable and rents will rise in tandem with national growth but landlords must also understand that they will kill any business if they go overboard with their increases. If a restaurateur’s brand is big enough and they have built up a strong client base they should never be afraid to move on, as there are always other options that benefit your business. Believe in your dreams and follow your heart. It may lead to some temporary inconvenience, and even stress, but your staff and your customers will understand it and appreciate it in the long run.”

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ON THE MOVE

Move

On the

New Appointments, Promotions and Recruitment

SEAN LALLY

STEFAN LUNDSTROM

DR NOEL MURRAY

NEW POSITION CO OWNER

NEW POSITION GENERAL MANAGER

NEW POSITION HEAD OF TOURISM & HOSPITALITY

EMPLOYER HOTEL WOODSTOCK

EMPLOYER THE LIMERICK STRAND HOTEL

EMPLOYER CORK INSTITUTE OF TECHNOLOGY

Sean Lally is moving from The Limerick Strand Hotel to operate as co-owner with his wife Elaine within the partnership that controls Hotel Woodstock in Ennis, which is currently leased by the Choice Hotel Group.

The 67-bedroom Hotel Woodstock in the grounds of Woodstock Golf Club is 3km from Ennis town centre. Sean has been General Manager at The Limerick Strand Hotel for eight years. Before that he opened and managed The Clarion Hotel and The Clarion Hotel Suites on the Ennis Road, as well as The Royal George Hotel with his wife Elaine. A former President of Limerick Chamber of Commerce and a director for the past 10 years, Sean is a Founding Director of the Shannon Region Conference and Sports Bureau and a member of the IHF’s National Council.

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Stefan Lundstrom, who previously worked with Sean Lally at the Clarion Group in Limerick and was Manager at the Clarion Hotel Suites, is taking over the reins as General Manager at the Limerick Strand Hotel.

Originally from Sweden, Stefan has been based in Ireland for the last 16 years and considers Limerick his adopted city having worked there for 11 years.

Stefan also worked with Sean at the Limerick Strand Hotel for two years as Operations Manager before moving to its sister hotel, The Harbour Hotel in Galway as General Manager in 2011.

The Limerick Strand Hotel is part of Lalco Hotels and co-owned

by John Malone of Liberty Global.

Dr Noel Murray has been appointed as Head of the Department of Tourism & Hospitality at Cork Institute of Technology, effective since September 1st. He replaces Adrian Gregan, who retired recently. Dr Murray has worked in Cork Institute of Technology for the past two years, having moved from Waterford Institute of Technology. He gained his Business degree, his Master’s in Business and his Doctorate through Waterford Institute of Technology. His Doctorate, which he completed in 2014, was based on the strategic management of tourism destinations.

He also holds a Higher Diploma in Education from Trinity College Dublin.

Dr Murray has worked with Kerry Foods, with Fáilte Ireland’s Tourism Learning Networks, and in recruitment.

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29/08/2016 10:31

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Commercial

PROFILE

GROWTH CONTINUES AT KINGS LAUNDRY AS CORK BASE

Opens for Business KINGS LAUNDRY’S NEW STATE-OF-THE-ART FACILITY IN LITTLE ISLAND IN CORK IS UP AND RUNNING AND OPEN FOR BUSINESS. CURRENTLY HANDLING 30 TONNES OF LINEN EACH DAY, THE IMPRESSIVE NEW 40,000 SQUARE FOOT OPERATION IS SET TO MAKE A BIG IMPACT IN THE SOUTH OF THE COUNTRY FOR CURRENT AND NEW CUSTOMERS.

“O

ur new Cork facility puts us within easy reach of a large number of our clients, ensuring that we continue to offer an unbeatable service in the Munster region,” says Rob McGovern, Managing Director at Kings Laundry. “It also operates as a contingency for

our Dublin facility, which has been operating at maximum capacity. Before the Cork facility opened, we were transporting over 200 laundry trolleys to the Munster region every day. We can now drive growth in Munster but also transfer some of the services from Dublin to Cork, allowing us to grow in Dublin as well.

Technology led processes drive efficiency at Kings Laundry.

We see it as a win win for both ourselves and our customers.”

Aggresive Growth Strategy Business is buoyant for Kings Laundry. The company is set to see turnover increase by 20% in 2016, up from 19m in 2015 to 24m by the end of the year. “Most of this growth is coming from new business,” says Rob. “Through an aggressive growth strategy, we have added over 40 new hotels to our client list this year, including Aghadoe Heights, The Morrison Hotel, all of the Travel Lodge hotels, and the Tifco Hotel Group.

That brings our client base to just over 350 customers, with 100 of these now being looked after from Cork. We have also seen an increase in growth thanks to the economic recovery. We are just coming off the back of a good summer season and heading into a busy winter.

We’ve seen a solid return to steady growth in the corporate mid-week business in the main cities and this ensures that we enjoy a stable year-round business.”

Rob McGovern attributes

Kings Laundry’s success to being the most competitively priced provider on the market. “We operate in a very price sensitive sector and our key selling point is our competitiveness,” he says. “We are able to offer clients great value thanks to our progressive use of new technology in our facilities. Technological advances mean we are more efficient and drive greater productivity, which leads to cost savings for customers.

This gives us the edge.”

The Cork facility, which was specifically designed and built by Jensen with Kings Laundry, spans over a 3.5-acre site and follows an investment of 12m. Rob believes that the Cork facility will overtake Kings Laundry Dublin in terms of output. “The Dublin site currently processes 1.2 million pieces of laundry per week. Cork has the capacity to process 1.5 million pieces,” he says. “Overall, we expect to exceed two million pieces weekly between both facilities. In real terms, this means that turnover is expected to rise to 30m within the next three years.”

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A look inside Kings Laundry’s state-of-the-art Cork facility.

New Team Members To bolster its team in Cork, Kings Laundry has appointed a new Group Sales Manager, Daragh Brady, who joins the team from The Clarion Group. A General Manager has also been appointed and there is now a full customer service team of four on the road. Staff at the new facility has increased from 40, when it first opened in June, to in excess of 100 today.

“We expect to employ over 200 people here in Cork in the next 12 months,” says Rob. “We already have 340 people employed in Dublin and we take pride in offering staff flexible working schedules.

We increased our fleet this

HOTEL

year by 33% - we now have a fleet of 30 trucks collecting and delivering nationwide.”

Technology The company has also launched two Apps to help clients streamline their business. “Our Apps are good tools for clients,” he says. “One is an instant order App with a 24-hour delivery turnaround. This cuts out the need for telephone calls and allows customers easy access to previous orders. We also launched an App that allows immediate feedback to our customer service team.

It helps address any issues our customers might have, particularly at busy weekends.”

Technology plays an integral role in the Kings Laundry business. The company has worked with software suppliers to design programmes that allow it streamline its processes, such as its ability to control stock levels so customers never run short, forecast the level of stock needed at any given time so the customer never has to worry, and guarantee that customers only receive their own stock. Also, the new facility has been designed to be the most energy efficient laundry service in Europe.

Quality Linens Now firmly established as Ireland’s leading linen service

provider, King’s Laundry also invests 5m each year in new linen, making them the highest purchasers of linen in Ireland. The company sources all of its own raw materials in Egypt, Pakistan and Turkey, ensuring consistency in the quality of its products.

“Sourcing our own linen means that we can promise our customers quality products, as well as ensuring that new linen is introduced each year,” says Rob. “We are hungry for new business. We now have everything in place to provide an industry-leading service that cannot be beaten on price or quality.”

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Commercial

PROFILE

WOLF BLASS CELEBRATES

50 Years of Excellence

CHIEF WINEMAKER CHRIS HATCHER WAS IN DUBLIN ON AUGUST 9TH TO CELEBRATE A HALF CENTURY OF WOLF BLASS WITH A TASTING OF WINES DATING BACK TO 1979.

T

he famous brand is also marking both 40 years of their famous Black Label and their recent International Red Winemaker of the Year win.Chris Hatcher, the longserving Chief winemaker for Wolf Blass wines, marked the special anniversary with a rare and exclusive tasting in Dublin’s Westbury Hotel.

The wines tasted were historic vintages of their famous Black Label, chosen to highlight the wine’s 40th vintage, another landmark celebration for the company this year. Black Label is Wolf Blass’s historic and iconic blend that is the only wine to win the distinguished Jimmy Watson Trophy an unequalled four times. Finally, Chris was also in Ireland to celebrate Wolf Blass wines’ recent announcement as International Red Winemaker of the Year at the International Wine Challenge in London, their third such win of this prestigious award.

The Wolf Blass Black Label ‘vertical tasting’ offered the select guests the rare chance to taste 37 years of one of Australia’s most famous wines.

Here are the vintages that were sampled on the day, plus some key events that happened when that year’s wine was fresh in the barrel: 1979 Margaret Thatcher becomes British Prime Minister.

1984 Apple introduces Macintosh, its first personal computer.

1992 Presidents Bush and Yeltsin proclaim a formal end to the Cold War. 1998 The Good Friday Agreement is signed.

2002 The Euro is officially launched across the EU. 2004 Ireland’s rugby team wins the Triple Crown for the first time since 1985.

2010 The Eyjafjallajokull volcano in Iceland disrupts air travel across Europe.

2012 The 40th vintage of the iconic Wolf Blass Black Label is harvested.

The first Wolf Blass Black Label wine was made in 1973 and Black Label would go on to win the 1974 Jimmy Watson Trophy, an accolade that is still considered Australia’s most prestigious and sought after wine award. Wolf Blass Wines won two more Jimmy Watson Trophies in 1975 and 1976, followed by a record fourth Jimmy Watson win in 1999. Since then Wolf Blass wines have gone on to win

over 9,000 awards, including more than 64 trophies and nearly 300 gold medals.

In what has proven to be a landmark year for the winery, Wolf Blass was named ‘Red Winemaker of the Year’ at July’s prestigious International Wine Challenge in London.

It is a triple treat for Wolf Blass, being awarded this accolade for the third time, following wins in 2008 and 2013. In its 33rd year, the International Wine Challenge

(IWC) is recognised as one of the world’s finest and most meticulously judged and influential wine competitions.

Wolf Blass came out on top ahead of 15,000 entries from more than 50 countries, demonstrating their strength and consistency of winemaking across wine styles.

Findlater Wine & Spirit Group, 79 Broomhill Road, Tallaght, Dublin 24 Tel: +353 (0) 1 404 7300 • Fax: +353 (0) 1 404 7311 • Email: info@findlaterws.ie • Website: www.findlaterws.ie

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SUPPLY

LINE ESSENTIAL PRODUCT KNOWLEDGE

TORRES

ALCOHOL-FREE WINE The famous Torres Natureo has driven the de-alcoholised wine sector in Ireland in recent years, thanks to its brand recognition, strong trade support and, of course, its great taste. Now Torres is proud to introduce the next phase of the project - from this month Natureo will be moving from 0.5% ABV to an alcoholfree 0.0% ABV, meaning that the leading de-alcoholised wine in Ireland can now boast being fully non-alcoholic. Its lauded flavour and attractive packaging will remain the same, but now Natureo is fully compatible with the wishes of those wanting a tasty alcoholic-free beverage that isn’t plain water or a sugary soft drink.

This year Penfolds was recognised as the ‘World’s Most Admired Wine Brand’ by Drinks International in their famous annual poll, firmly affirming the brand as one of the world’s greats and capping a fantastic year of accolades. Only a few months previously Penfolds was named ‘Winery of the Year’ for the 25th year in a row by Wine & Spirits magazine, a world first, which came straight off the back of being awarded International White Winemaker of the Year 2015 by the International Wine Challenge.

The World’s Most Admired Wine Brand is adjudicated by almost 200 international industry experts, including buyers, sommeliers, wine writers, Masters of Wine, industry experts and wine critics.

To find out more, visit www.findlaterws.ie.

For further information, visit www.findlaterws.ie.

PENFOLDS

MOST ADMIRED BRAND

THOMSON & SCOTT

SKINNY PROSECCO Thomson & Scott Skinny Prosecco was launched on the Irish market at an exclusive launch event in Balfe’s restaurant in Dublin on September 21st. Thomson & Scott Founder Amanda Thomson was raised on a vegetarian and no-sugar diet by a health conscious mother who thought sugar was the devil! Following a successful career as an arts broadcaster, Amanda studied for a Diploma in Wine from the prestigious Le Cordon Bleu in Paris. Compelled by her love of quality champagne and keen interest in healthy living, she setup Thomson & Scott and her recently launched Skinny Prosecco boasts less than half of the usual sugar content. Thomson & Scott Skinny Prosecco pairs perfectly with Balfe’s seasonal bites, which are made from the finest local produce, including gambas with harissa aioli and lime (pictured).

For more details, visit www.thomsonandscott.com.

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MARKET OUTLOOK

ROOM RATES

ON THE

RISE The hotel industry has well and truly emerged from the recession, recording its fourth successive year of growth, with the returns supporting much needed investment in upgrades and capacity.

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C

rowe Horwath launched its 21st Annual Ireland Hotel Industry Survey on August 31st which shows substantial improvements in the Irish hotel sector.

The report, which is compiled from Irish hotels’ 2015 accounts, reveals that key performance metrics have improved for the fourth year running, with Dublin outperforming other regions.

However, hotels outside the capital are reporting better performance levels. The growth in the Midlands and East region is driven primarily by a 19% increase in nonaccommodation sales which contributed to bumper profit levels. The headline national average room occupancy level for 2015 stood at 71.1%, up from 67.8% on the previous year, with the average room rate charged across all hotels in Ireland at €92.15, up from €82.29 in 2014.

As highlighted in previous reports, Dublin hotels lead the recovery in the sector, with the capital’s hotels showing occupancy levels at 80.7%, up from 77.2% in the previous year. The average rate charged for a room in Dublin is now 111.83, up from 97.25 on the previous year, representing a 13% increase. Room rates in the capital are 8.55 off 2006 peak prices of 120.38 but the average nightly cost per room is significantly ahead of other

regions (84.20 in Midlands & East; 84.71 in South West; and 74.20 in the Western Seaboard). The survey revealed that the key drivers of growth this year were the retention of the 9% VAT rate, the commencement and completion of hotel refurbishment projects, an increase in conference and event business, favourable exchange rates, in particular with sterling, and improving business and consumer sentiment.

KEY FINDINGS “The hotel sector in Ireland saw continued growth in 2015 with key performance metrics such as occupancy, average room rate and profitability seeing increases for the fourth successive year,” says Aiden Murphy, Partner at Crowe Horwath. “Room rates increased by 10.6% on average last year and profit per room by 23.2%. The luxury market has seen a 49.2% increase in profit before tax per room since 2013, which signals substantial growth in the area. Although these increases may be perceived as excessive, hotels have

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MARKET OUTLOOK

#Key Findings THE RETURN TO PROFITABILITY NOW PROVIDES HOTELS WITH THE SCOPE TO EMBARK ON MUCH NEEDED REFURBISHMENT PROJECTS, AND TO INVEST IN NEW CAPACITY. ”

• Continued growth in average occupancy, up 3.3 percentage points to 71.1% (from a low of 59.4% in 2009).

• Average room rate increased by 9.86 to 92.15, a 10.6% increase on 2014.

• Due to strong US visitors to Ireland, five star hotels have attained an average rate increase of 23.94 to 181.08, or a 14% annual increase.

• January has the lowest average room rates at 76.81, while the cost per night rises to 106.19 on average in August. The lowest average room rate is in the Western Seaboard region at 60.32 in January with the highest average in Dublin during September at 123.97.

• Dublin hotels are more dependent on room sales with 55.1% of revenue derived from that income stream whereas rooms account for just 27.4% of turnover in Midlands and East hotels (38% in South West and 36.5% in Western Seaboard).

Images courtesy of Ballynahinch Castle Hotel

endured a number of challenging years, resulting in an inability to invest in existing facilities. The return to profitability now provides hotels with the scope to embark on much needed refurbishment projects, and to invest in new capacity. Dublin is suffering from capacity constraints with occupancy levels at 85% for six months of 2015. This is a clear sign that new supply is urgently needed. There are signs too that increased profitability in the Cork area makes a business case for building new hotel stock in the region.” Speaking about the outlook for the year, Aiden says that 2016 looks very positive and is set to deliver another year of growth for the Irish hotel market as overseas visitor numbers increase, and employment and the economy improve further. “However, the effect Brexit and the recent slip in the sterling rate will have on the Irish market in 2016 is relatively unknown,” he says.

“Travel plans are unlikely to be changed for 2016 but future visitor numbers could

be affected. As sterling weakens the UK market will start to feel the full impact of increases in Dublin rates and UK visitors may opt for other more competitive sterling destinations.” The Irish hotel sector has 814 registered hotels. In total, Irish hotels provide 56,736 rooms, the majority of which (77%) are classified as either first class (four-star) or mid-price (three-star) hotels. The survey provides comprehensive analysis of the financial performance of Irish hotels and is the only published report that provides details of profitability in the sector. The report breaks down the performance of Irish hotels both by region and by classification (luxury, first class, mid-price and economy). The analysis features room occupancy average, average daily room rate, revenue per room, and profit before tax per available room. The information is drawn from the financial year ending 2015. The survey was conducted by post and email between January and April 2015.

• On average, 54.6% of bookings are made through a direct enquiry to a hotel or via tour operators and travel agents, with 45.4% through a hotel website or third party website.

• Great Britain continues to be Ireland’s largest market, with 12.1% market share and the US in second with 10.3%.

• Dublin hoteliers are more profitable than their counterparts in the Western Seaboard with profit before tax per available room at 16,913 in the capital versus 8,053 in the Western Seaboard.

• Dublin experienced high occupancy levels of over 85% for six months in 2015, May to October, whereas the rest of Ireland only exceeded occupancy of 85% in the peak summer months of July and August.

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PROFILE

MAJESTIC

makeover

The Lodge at Ashford Castle recently completed a major refurbishment project. Colin Brown, Hotel Manager at The Lodge, outlines the details, while photographer Colm Kerr of Arc Studios talks about the importance of high quality commercial photography in the hotelier’s marketing mix.

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E

xperienced hotelier Colin Brown worked for five years with Red Carnation in the UK before returning to Ireland to work in Dillons in Dublin. When Red Carnation bought The Lodge at Ashford Castle they asked him to manage it, which he has been doing since February 20th 2014. “The Lodge began as 50 bedrooms - 24 standard rooms and 26 suites – and we have extended that by adding 12 superior deluxe rooms so we now have 64 bedrooms in total and we have refurbished all of our lake view suites,” he says. “The six of them are all individually designed and reminiscent of Ashford Castle’s rooms in terms of the fabrics and the technology that is deployed, as well as the installation of one off pieces of artwork in each room. By November, 60% of our rooms will be refurbished to the Red Carnation standard and all rooms will have air conditioning. We have also changed the room names from the names of French wines and champagnes to the names of some of the high kings of Ireland, as well as local families, and even former staff members who really dedicated themselves to the estate. For example, the Costello family are third generation gillies on the estate so it is great to have that knowledge and heritage at Ashford.”

Apart from the bedrooms, the public areas of the lodge have also been treated to a makeover, including new carpets, new furniture and repainting. The Harbour Bar was installed in 2014, following the Red Carnation acquisition, and another bar was opened a month ago in The Lodge’s Wilde’s Restaurant. “We installed a cocktail bar in Wilde’s with our mixologist Sebastian Roisinki and we also have The Quay Bar and Brasserie, which was already in place when Red Carnation took over,” says Colin.

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PROFILE

xxxxxx

The Lodge at Ashford Castle and, below, Ashford Castle.

#Varied Portfolio “In addition, we have increased our staff numbers threefold since February - we now have 96 staff whereas we only had 32 when I joined. We employed eight people in housekeeping and we now have 20 so that reflects the scale of the investment in our team. The property was already here so after the acquisition the objective was to bring the levels of service up to the Red Carnation standard. That is why the staff increase was so important.”

One major change, post acquisition, is the running and marketing of the Ashford estate. “The lodge and the castle were run separately so the idea was to amalgamate the two properties to run as a seamless resort experience,” says Colin.

“We are now one property rather than two separate properties run independently - all of our guests can avail of all the activities on the estate, regardless of whether they are staying in the lodge or the hotel, once they make an appointment, so they get the full estate experience.”

So what has all of this investment cost?

“In excess of 3m,” says Colin. “I don’t think any other four star property in Ireland would be getting anywhere near the investment that we are getting from Red Carnation so it is great to see it happening. I know that other four star properties would love to get the level of investment and care that our owners are showing us, and plenty of further developments are planned at The Lodge.”

GETTING A COMPETITIVE EDGE When a hotel property is making that level of investment, a return is vital and one way to ensure that the hard work is marketed to full effect is to engage the services of a high quality

Whether it is a three star hotel that is aiming for four star status or a five star resort, Arc Studios tailor their packages to suit the client’s requirements “We are delighted to have Ashford Castle voted No 3 Best Hotel in the World on our books and, indeed, the five star K-Club resort,” says Colm. “But we have also been working with the Cusack Hotel Group for over six years now and we have photographed their three star properties - The Ardboyne, The Castle Arch and Newgrange Hotels, along with their four star Knightsbrook Hotel. We have conducted conference shoots, exterior and garden shoots, wedding shoots, food shoots and spa shoots for the group. I am also excited about the launch this month of our aerial photography and videography service. All my aerial photos and videos will be edited to the highest standard and I am looking forward to working with old and new hotel clients to help them build their business through to 2017 and beyond.”

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PROFILE

Above: Ashford Castle; below: The Lodge.

professional photographer. “Commercial photography is vital when promoting your business,” says Colm Kerr of Arc Studios. “It is very important to invest in pristine images for your website.

Why do all that work and not showcase it correctly? The old saying is true ‘a picture paints a thousand words’. Too many times people consider taking their images on an iphone/ipad or employing a non-commercial photographer. As a commercial photographer with a keen interest in architecture, my eye is constantly on the product, the room that has been recently refurbed, or the food that has been prepared, ensuring that it is represented correctly. Good imagery sells and good imagery starts with two things - a good product and a good photograph. When you think of the value of a hotel property, how much money is invested in the building, the soft furnishings, and the staff, why would you not go that extra mile and invest in good photography? So much comes into play in commercial photography, how the room looks, whether to use lighting rigs or use the natural lighting available in the room.

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It doesn’t stop there, all the magic happens in the editing process and that is where a commercial photographer like myself excels because of my knowledge of Adobe CC and my background in the design and print industry. Arc also offers a styling service. For example, we can style each room, using only the props available in the hotel. There is no point in using props that are not exclusive to the property or, indeed, that have been used in our portfolio previously. The Lodge at Ashford is a great example, furniture was moved, drapes were dressed, and props were strategically placed to showcase each room to maximum effect.”

PHOTOGRAPHY & WEBSITES It has been remarked that hotelier’s websites leave a lot to be desired in terms of

I KNOW THAT OTHER FOUR STAR PROPERTIES WOULD LOVE TO GET THE LEVEL OF INVESTMENT AND CARE THAT OUR OWNERS ARE SHOWING US, AND PLENTY OF FURTHER DEVELOPMENTS ARE PLANNED AT THE LODGE. their design and content. Does Arc Studios offer any advice to hoteliers about the use of photography on their websites?

“A photograph sells, we all buy with our eyes and, ideally, the one photographer taking your images is best for continuity in style and colouring,” says Colm. “The one piece of advice is to speak to your web provider and find out the format you need the images in, go back to your photographer and, even if there is an additional cost to re-size them, get them done professionally. At the end of the day the photographer is the person who has taken the image and knows what they wanted to achieve in the shot. They will therefore know how to correctly edit or crop the shot without losing impact. We had a situation recently where a client asked our CEO Aisling Kerr to consult on their marketing material, in particular their wedding brochure. Aisling asked why the photo was cropped the way it was, and (knowing the answer) asked who had cropped the image. It had been the person who designed the brochure and they had cropped the best part of the photo out.

Because most of our clients choose our design service too, this would not happen to them.”

CATERING REVIEW | SEPTEMBER 2016

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19/09/2016 17:01

FOOD HEROES

OYSTER FEST COMES TO TOWN

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HOTEL

As Dublin’s Cliff Townhouse on St Stephen’s Green hosted its fifth annual oyster festival, The Conrad Hotel unveiled its new Gulliver’s Travels-inspired bar, part of its €8m renovation plan that will be unveiled over the coming months.

CATERING REVIEW | SEPTEMBER 2016

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FOOD HEROES

Adriaan Bartels, Cliff Group General Manager with MC for the evening, TV3 sports pundit, Tommy Martin.

Sandra Byrne, Emma Coppolla and Charlotte Doyle.

Martijn Kajuiter and Honor Byrne.

Gary Neville, Stuart Thornton, Michelle Thornton and Jeff Thornton.

Maria McEnery, Michelle Maguire, Corinne Hardgrave and Stephen Hardgrave at the Lemuel’s launch.

D

Cathy O’Connor and Olivia Breen at the launch of Lemuel’s stylish new bar at the Conrad Dublin.

The Bugle Babes serenade the seafood lovers of Dublin as they arrive for the launch of the fifth annual Cliff Townhouse Oyster Festival.

ublin’s seafood lovers turned out in force at the Cliff Townhouse on September 7th to enjoy some delicious oysters, washed down by the crisp Moët & Chandon which flowed throughout the evening, providing the perfect accompaniment to the array of freshly shucked Irish oysters on display. Donegal native and Head Chef Sean Smith and his team hosted a lively Oyster Bar, rocking, shucking and serving guests with each of the oysters that made up the festival’s signature dish, the All Ireland Oyster Tasting Plate. The plate featured fresh sea harvest from five of Ireland’s top producers – Shay Harty from Harty’s in Waterford, Hugh O’Malley from Achill Oysters, Diarmuid Kelly from Kelly’s in Galway, Ciara O’Halloran from Flaggy Shore Oysters in Clare, and Kian-Louet-Fessier from Carlingford Oysters.

The Cliff ’s Marketing Director Honor Byrne and GM Adriaan Bartels were full of enthusiasm about their newest addition to the group, Cliff at Lyons in Kildare and, in particular, the Orangery restaurant. Cliff Group Executive Chef, Michelin starred Martijn Kajuiter, travelled up from the Cliff House Hotel in Waterford for the oyster celebration and enjoyed the fare prepared by his colleagues, which included lobster and tarragon. Three masterclass events took place at Cliff Townhouse during the festival and attendees at each enjoyed oysters and champagne. Head Chef Sean Smith hosted a ‘Master the Oyster’ afternoon with the team from Harty Oysters on September 17th, while culinary nutrition expert Annette Sweeney hosted another on September 22nd, exploring oysters as the forgotten health food. Cliff Townhouse Oyster Festival runs until October 2nd at the St.Stephen’s Green restaurant and features an extended oyster menu, paired with glasses of Moët & Chandon, Blackwater Distillery cocktails and a stunning wine selection.

Meanwhile, not too far away, The Conrad Hotel was highlighting its

culinary innovation with the launch on August 25th of its new bar Lemuel’s, named after the famous fictional traveller Lemuel Gulliver from the international classic Gulliver’s Travels. Lemuel’s features a creative afternoon tea menu bringing you on Gulliver’s journey to the far reaches of the world, cocktails crafted in the spirit of Lemuel’s adventures, a large selection of Irish spirits, and an exclusive international wine collection. A light food menu is available throughout the day. At the opening of the new bar invited guests were treated to some Lemuel Gulliver-signature cocktails including: Monkey See, Monkey Do (Tanqueray gin, orange juice, lemon juice, cardamom syrup & basil leaves) and Say Neigh (Zacapa 23, homemade apple shrub, egg white). During the evening, bartender Alan Moore, unveiled his new

bespoke cocktail trolley and dazzled with his mixology moves. Lemuel’s signature cocktails and their creative descriptions were devised

by Alan Moore, Lemuel’s resident mixologist, whose interpretation of Lemuel Gulliver’s journey shines through with cocktails such as Sorcerer’s Tipple, inspired

by Gulliver’s encounter with an island full of sorcerers and magicians, and Say Neigh, inspired by the island of Houyhnhnm which was ruled by a race of intelligent horses.

Guests also sampled some items from Lemuel’s bar menu, including Toonsbridge mozzarella arancini, Glen of Aherlow ham hock croquettes, and Sheridan’s cheeses, along with Lilliput Lollipop from Lemuel’s afternoon tea menu, and a selection of macaroons. House champagne, Henriot, was also enjoyed throughout the evening.

SEPTEMBER 2016 | HOTEL

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CATERING REVIEW

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19/09/2016 17:10

THE CHEF'S TABLE

east meets

BEST OF THE WEST Mayo's Mulranny Park Hotel has always had a taste for innovation, whether it's via its creative Head Chef Chamila Mananwatta or its unique food trail that is highlighting some of the county's finest food producers.

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erched on the Atlantic Ocean overlooking Croagh Patrick, the Nephin Restaurant at the Mulranny Park Hotel consistently dazzles diners with its spectacular panoramic views and the quality of its cuisine. The Restaurant has 2AA Rosettes and has been listed in the McKenna Best in Ireland 2016 and Where to Eat and Stay on the Wild Atlantic Way. Head Chef Chamila Mananwatta is the man tasked with creating a menu that is as illuminating as the location and delivers an all-round sensory dining experience.

Chamila has worked at the Mulranny Park Hotel since 2007, initially as Sous Chef before being promoted to the position of Head Chef. In 2015 he was named as the Best Chef in Mayo in the Restaurants Association of Ireland's awards. Chamila's cuisine is a product of his Sri Lankan heritage combined with his extensive experience of working for some of the best five star brands in the world, including Hilton, Sheraton, Intercontinental and the Taj Mahal.

“My philosophy is to use exciting and new cooking techniques that combine the best of local ingredients, presenting them in a unique way that promises to further enhance the reputation of the Mulranny Park Hotel,” he says. Since taking on Head Chef responsibilities at the Nephin Restaurant, Mananwatta has championed seasonal

and artisan Irish food. Carefully sourced ingredients from local suppliers such as Dominick Kelly’s Butchers, Carrowholly Cheeses, and Keem Bay Fish, are the building blocks of the Nephin Restaurant's a la carte, tasting and table d’hôte menus.

“Being able to work with some of Mayo’s finest food producers, especially members of the Gourmet Greenway food trail, is a highlight for me,” he says.

GOURMET GREENWAY The Gourmet Greenway is a food trail devised by the Mulranny Park Hotel in conjunction with Mayo's artisan food producers to showcase the quality of the artisan food around Mulranny.

The Mulranny Park Hotel is the only hotel located on the Greenway. Since its launch five years ago, the Gourmet Greenway has received a plethora

CATERING REVIEW | SEPTEMBER 2016

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THE CHEF'S TABLE

#Signature Dish Pan Fried Clew Bay Scallops, Carrot & Ceylon Cinnamon Purée, Keem Bay Brown Crab & Avocado, Fermented Onion, White Radish, Kelly’s Black Pudding Blini, Leek’s Ashes & Wild Sea Samphire & Fennel Dressing, Achill Vanilla Sea Salt.

INGREDIENTS: SERVES 2 6 x Medium Size Scallops 2 x Medium Size Carrot (peeled & sliced) & Pinch of Cinnamon Powder or Tiny Stick AVOCADO & CRAB 1 x Avocado Ripened, Pinch of Coriander & Fresh Cream 25ml, Water 250ml ½ Lime 50g Crab Meat (picked no shells) 1 x Medium Onion (peeled & wedges)

left: Chamila's signature dish; above: with his Best Chef in Mayo award.

of plaudits for its work in highlighting the great food producers near to and along the route of the Great Western Greenway. Bridgestone Guide publisher John McKenna described it as “inspired, imaginative and authentic” while The Irish Times said the initiative “brings together the Greenway walking and cycling trail and the stunning food that’s produced along or near its scenic route.”

With the Great Western Greenway as its backdrop, the Gourmet Greenway matches stunning scenery with delicious food. The vast majority of artisan producers in the Gourmet Greenway catchment are practising crafts which are steeped in ancient traditions.

"Where possible we encourage you to visit and purchase the fare of the producers along the Gourmet Greenway and build this unique gastro experience into your outdoor activities in an area of unrivalled beauty," says Chamila. "The original membership of six is now 20 and is a testament to the producers, venues and the quality food product that is available in the Clew Bay area of Westport, Newport and Achill Island." That quality food includes Chamila's signature dish – pan fried Clew Bay scallops.

2 x White or Red Radish (diced or sliced) BLACK PUDDING BLINI Black Pudding x 100g Flour x 50g One Whole Egg Soft Butter x 60g (30g for Blini & other 30g for Purée & Scallops) Milk x 200ml PICKLED Apple Juice x 100ml Water x 100 White Vinegar x 70ml Bay Leaves, Dried Chilli Flakes, Pinch of Brown or White Mustard Seeds Sugar x 70g Salt & Pepper to Taste Sea Samphire Vinegar x 50ml, Olive Oil x 50ml, Some Fennel Seeds Fennel Leaves for Garnish 2 x Leaves of Leeks Green Part

METHOD: Season the scallops with Achill Sea Salt and a bit of olive oil. To make purée: add water, sliced carrot and cinnamon together in a pot. Cover with lid and cook for around 25 minutes until all of the carrots are nearly mashed. Then add fresh cream, butter and seasoning. Pass through a food processor or stick blender until it becomes a firm and smooth purée. Fork mash the avocado, add the crabmeat, chop coriander leaves, salt, pepper and lime. Cut the onion and radish into wedges and boil or steam for a couple of minutes until tender. Allow to cool.

To Pickle: add all ingredients into a pot, bring to boil and simmer for 15 minutes. then cool down. Add onion and radish. Leave overnight in a sealed bag.

BLACK PUDDING Crumble by hand and then add all the ingredients into a food processor and blend them into a similar consistency as thick batter. Pour it one by one using a spoon and make blini (using a hot non-stick pan). In a bowl, whisk sea Samphire vinegar, add crushed fennel seeds, and pour olive oil slowly while whisking. Then add chopped fennel seeds. Burn the green part of the leek through a flame until it is burnt or use high heat in the oven, then grind by hand. Seal off the scallops in a very hot pan, adding some oil, and fry them out. Add some butter at the end. Arrange all the elements on a plate and enjoy both the look and taste.

“The concept behind this dish is the use of organic and local food produce that is in season and based around Mulranny, Achill and Newport,” says Chamila. “All of the ingredients have different characteristic that give this modern Irish cuisine body, freshness, bite, bitterness, and lightness, combined with a taste of the spiced flavour of Sri Lanka.”

SEPTEMBER 2016 | HOTEL

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CATERING REVIEW

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DOOR

KEY TO THE DOOR

KEY TO THE

Openings, Closures, Refurbs and Acquisitions

DALATA IN TALKS TO ACQUIRE HILTON HOTEL The Dalata Hotel Group announced on August 24th that, in collaboration with another party who is negotiating to purchase the Double Tree by Hilton Hotel in Dublin 4, it has entered into exclusive discussions to acquire operating interests in and to commit to a leasehold interest in the hotel. The statement from Dalata says that the potential transaction is subject to further due diligence and there can be no certainty at this time that a transaction will proceed. The potential transaction may also be subject to the approval of the Competition and Consumer Protection Commission.

PLANNING SOUGHT FOR SEVEN-STOREY HOTEL Dublin Loft Company have reportedly applied for planning permission for a 175-bedroom hotel in Smithfield in Dublin.

According to the Irish Independent, it is expected that the proposed new building will range in height from five to seven-stories and extend to 60,000 square feet.The company, which is controlled by Kelly, Mark and Andrew Cosgrave, is seeking the development at 6-11 Hendrick Street and it will replace an existing 3,000 square foot single-storey property. The hotel’s ground floor will have a bar, dining areas, bedrooms and ensuites, and offices, with the remaining bedrooms and ensuites spread across the above stories. There will also be an outside landscaped courtyard area of approximately 77.7 square metres.

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FOTA ISLAND RESORT SEES PROFITS FALL Operating profits at Cork’s five-star Fota Island Resort fell by 37% to 232,845 last year. However, gross profits increased by 10%, up from 7.8m to 8.6m for the 12 months to the end of September, according to a report in The Irish Examiner. The 500-acre property was originally built by Irish developer John Fleming at a cost of over 90m, but was bought by the Chinese-owned Kang family firm from Nama for 20m. Newly-filed accounts show there was a pre-tax loss of 53,658 as a result of paying interest payments of 286,503. The director’s report said its cash pile had doubled to 609,882, that a total of 406,495 capital expenditure was used to acquire assets, and that its staff costs increased to 4.46m, despite employee numbers falling to 204.

CATERING REVIEW | SEPTEMBER 2016

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19/09/2016 16:53

KEY TO THE DOOR

‘HYDE’ VENUE TO OPEN OFF GRAFTON STREET A new bar and restaurant called ‘Hyde’ is to open just off Grafton Street in Dublin.

The new establishment is housed in the three-storey, multi-let building, part of the Creation Arcade, which fronts onto Duke Street. It extends to approximately 1,199 square metres and is currently let to Nespresso. The Hyde bar, which is currently being fitted out, will be operated by a consortium of Mike Ormond and Ian Redmond, who have operated two food and beverage outlets in Dublin Airport since 2009. John McCafferty, formerly of the Pembroke Bar and Restaurant in Dublin 2, will also be a partner in the new venture.

JD WETHERSPOON HITS RECORD SALES

GRESHAM HOTEL SOLD FOR 92M The 92m sale of the Gresham Hotel in Dublin to Spain's Riu group has been completed. NAMA put the property up for sale earlier this year. The Dublin hotel was owned by Precinct Investments, which is controlled by builder Bryan Cullen. Precinct is the vehicle that was used in 2004 to take the then stock market listed Gresham Hotel group private in a 117m deal. Riu beat competition from US private equity giants Apollo and Cerberus in the race to acquire the hotel. The Gresham Hotel - now known as the Riu Plaza The Gresham Dublin Hotel - has 323 rooms and suites, 20 function rooms, a restaurant and a bar. The Riu group is 49% owned by travel giant TUI and is TIU's biggest hotel brand, operating more than 100 resorts and hotels around the world.

Tim Martin of JD Wetherspoon

Pub chain JD Wetherspoon has seen its revenue increase by 5.4% to £1.595bn for the 52 weeks to July 24th 2016.

The newly-filed accounts show that the company saw an increase of 3.4% in likefor-like sales. Food sales increased 3.5% and its profit before tax was up by 3.6% to Stg£80.6m, reports TheCaterer.com.

Wetherspoon’s also saw its operating profit and margin decrease by 2.5% and 6.9% respectively, due to an increase in staff costs, utilities and depreciation, according to the company. Although the pub chain has enjoyed success this year, it recently had to put its plans for more openings in Ireland on hold due to high property prices and planning delays.

HERBERT PARK SEEKS EXTENSION The shortage of hotel rooms in Dublin is a potential obstacle to the further growth prospects of tourism in the capital. That’s why it is encouraging to see planning permission being submitted for new hotels and existing hotels seeking to expand their operation. The four-star Herbert Park Hotel in Ballsbridge in Dublin has submitted planning permission to Dublin City Council for a six-storey extension which would extend its total floor area to 12,000 square feet, reconfigure four existing bedrooms, and add a further 32 bedrooms.

SEPTEMBER 2016 | HOTEL

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CATERING REVIEW

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19/09/2016 10/03/2016 12:10 26/01/2016 12:05 09:04

Partners in Food

PROFILE

Culinary

Innovations AT LUXURIOUS LYRATH

FOLLOWING HIS RETURN TO THE PROPERTY THAT HE HELPED TO ESTABLISH AND DESIGN, LYRATH ESTATE’S RECENTLY APPOINTED GENERAL MANAGER PETER WILSON TALKS TO MAEV MARTIN ABOUT RESTRUCTURING THE HOTEL’S CULINARY OPERATIONS. Q: How does it feel to return to the property that you were so instrumental in setting up?

A: For me it has always been a bit of unfinished business so it is like coming back home. It is great to be working for Xavier McAuliffe again, given that he worked on this property for many years and the hotel was his vision.

Q: You worked as General Manager in Whites of Wexford and in Mount Juliet. What did you learn during your time away from Lyrath that you hope to put to good use in your new role at Lyrath?

A: The economic climate changed over those seven or eight years that I was away from Lyrath and I think that industry professionals have now changed from being just hoteliers to business people and become more hard headed than we were in the past. In addition, I’ve brought new management skills with me that allow me to look at the business in a more strategic fashion.

your stock of fresh fruit and vegetables?

A: Keelings are one of the market leaders when it comes to vegetables and fresh fruit.

It was very interesting to talk to them recently about their strategies and how their produce comes out of the ground and makes its way to our kitchens in 24 hours. Keelings dedication to quality is what we aspire to as a five star property.

Q: What are the key objectives that you wish to achieve in your first year as General Manager at Lyrath?

A: The hotel has just come out of a receivership period so our key objective is to

invest in the region of 5m in a refurbishment of the public areas and bedrooms, as well as our convention centre. The bar revamp has just been completed and we hope to have most of the work completed by the end of the year.

Q: Will you be introducing any new services over the next few months?

A: We will be changing the configuration of some of our existing outlets. For example, we will be combining our X Bar and our Thai restaurant Yindees to create a bar bistro, but we are at the early stages.

Q: How do you work with Keelings Farm Fresh in terms of sourcing and managing

We have just restructured the kitchen completely, bringing some new chefs on board. We had about 14 chefs and we now have 22 on the team - our banqueting department caters for 700 plus in the conference centre so we need a big culinary team. We have a new Head Chef, Gerry Rogers, who has come back from Australia after seven years working as an Executive Chef in a five star resort, and we have brought in Alan Foley, who was Executive Head Chef of The Step House restaurant, on a consultancy basis to help us with our culinary operation. We will be introducing new dining concepts across all areas of the hotel.”

Keelings Farm Fresh Managing Director Colm Bury with Peter Wilson, General Manager of Lyrath Estate Hotel, Kilkenny.

Dublin: +353 (0)1 895 5301

Wexford: +353 (0)53 9147447

Email: catering@keelingsfarmfresh.com

Cork: + 353 (0)21 4968088

Belfast: +44 2890324236

Web: www.keelings.ie/corporate

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19/09/2016 17:05

A QUICK CHAT

“Travel has been a big influence on the way I cook now. For example, the way I make a lot of my sauces is something I would have learned in Spain, like roasting bones and roasting shellfish.”

INGREDIENT: SEAFOOD

Probably seafood and shellfish.

We catch some really good fish all over the island of Ireland, especially shellfish, and it is among some of the best in the world and is quite versatile.

“What we want to do at Eipic restaurant is showcase the best of Irish, so we use what is in season and what is local.

In Northern Ireland we’ve had the year of food and drink so it has definitely built up a better relationship between suppliers and chefs.”

DANNI BARRY FAVOURITE DISH: MONKFISH

At the minute we have a monkfish dish on in the restaurant with a roasted bone sauce. It is starting to become a bit of a signature dish that I would find very hard to take off the menu.

“We want more females in the industry and we want more female chefs. I didn’t intentionally set out to become a role model for anybody but if people can look to what I’m doing and be motivated by it then that’s great.”

WISH LIST: A BIG GREEN EGG

We’d like to get a big green egg, like an indoor barbecue and smoker all in one. It just brings in a new element of how we treat our food.

“We are seeing a big push towards vegetables so we have now introduced a tasting menu that would have two, possibly three, vegetables on it, which is a change from an old Irish tasting menu.”

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Hotel & Catering Review chats to Belfast-based Danni Barry of Eipic restaurant about her well travelled cooking style and being Ireland’s only female Michelin starred chef.

CHEF: JP MCMAHON

In Ireland, I look up to people like JP McMahon who is a big ambassador now for Irish food.

CATERING REVIEW | SEPTEMBER 2016

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