Licensing World Issue 2 2023

4 NEWS

The latest updates from the on trade

11

OUT &

ABOUT

The LVA recently held a special members’ dinner in the Clayton Hotel Ballsbridge

12

12 INTERVIEW

Helena and Donnchadh Gough have moved from a traditional pub model to a food focused offering

15

15

COVER STORY

It’s shaping up to be a busy year at Heineken Ireland. Marketing Director Wojciech Bogusz chats about some of the initiatives the brand has planned for the rest of 2023

21 CRAFT BEER

Ireland’s first female-led craft brewery is producing a range of beers that are rooted in West Kerry

25 IN PERSON

Mick Dolan has turned a humble Limerick quayside pub into a live music institution

29 HOSPITALITY

NolaCLan’s 13 venues across the country are embracing new concepts in food and drink

20 LAST ORDERS

Thin Lizzy has launched its own brand whiskey, developed in collaboration with West Cork Distillers

In this summer issue of Licensing World, Heineken Ireland Marketing Director Wojciech Bogusz chats about some of the initiatives the brand has got planned for 2023. For almost 30 years, The Heineken Champions Cup has been an important date in the Heineken calendar and this year’s no different. The Irish pub is, says Wojciech, an integral part of the competition and throughout May, special incentives will drive footfall into pubs across the country. This year, innovative advertising has driven home the association between Heineken and the Champions Cup; the brand’s ‘Rival Billboard’ special outdoor ads featured genuine audio recorded by rugby supporters, directed at rival fans. Heineken is also celebrating its 150th birthday this year by offering customers a chance to win prizes through its customer incentive

‘Heineken Star Season’, including UEFA Champions League Men’s and Women’s final experiences, Grand Prix VIP experiences at the Austin Texas Grand Prix, VIP weekend tickets to Electric Picnic and corporate box hospitality at the Heineken Champions Cup Final in Dublin.

Elsewhere in this issue, we talked to Adrienne Heslin at West Kerry Brewery about the ups and downs of running a small craft brewery on the Dingle peninsula. The small brewery, which sits in the garden of her pub, runs tours throughout the year and business is looking good for the summer. Like all small business owners, Adrienne is adept at turning her hand to whatever’s required, whether that’s brewing, bottling, managing the pub or running her guesthouse. To read more about life at West Kerry Brewery, turn to page 21.

During Covid, Helena and Donnchadh Gough decided to switch up their business by moving from a traditional pub model to more of a food based offering. It’s a decision they’ve never regretted, although it may have irked some of their locals at ‘The Local’. To read about their experience, turn to page 12.

We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Denise Maguire

Editor

The Licensing World editorial team email: editor@licensingworld.com

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Designer: Neasa Daly

Production: Claire Kiernan

Stock Photography: iStock.com

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12

Tel: (01) 432 2200

ISSN: 1393-0826

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 2023. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826 VISIT

Hawksmoor due to open in May

Hawksmoor has confirmed it will open its first Irish restaurant in Dublin’s National Bank building at the end of May. 34 College Green is currently being transformed into a 152-seat restaurant, back-to-back bar and private dining space. Original features in the building have been restored, like the banking hall’s 40-foot hemispherical cast-iron dome set on Corinthian columns, along with the building's elaborate plasterwork. The use of reclaimed materials is being incorporated throughout, with reclaimed doors and repurposed antique lighting all featuring.

Hawksmoor started out in 2006 when two childhood friends, Will Beckett and Huw Gott, opened a restaurant serving steaks from traditionally-reared cattle and sustainably sourced seafood, alongside a progressive cocktail programme in a part of East London. It has become a favourite across the UK and New York and has ranked Number 1 in the ‘World’s Best Steak Restaurants’ list (and currently sits second in the world and highest-ranked in Europe and North America).

The main events this spring...

Will Beckett, Co-Founder and CEO of Hawksmoor, Mai-yee NG, Head of Design and Alex McGettigan, General Manager at The Hawksmoor Dublin

Mr L extends range

Mr. L’s Cocktails has extended its premium cocktail range to include a new ready to drink Espresso Martini. A velvety mix of triple distilled vodka, 100% Arabica cold brew coffee, coffee liqueur and sea salt, the new cocktail joins the existing range which includes Pina Colada, 1930’s Cosmo, Whiskey Sour and P*rnstar Martini. Talking about the latest addition to the range, creator and expert mixologist Paul Lambert said: “We chose an Espresso Martini as our next cocktail in the range as it is probably the most requested cocktail in a bar nowadays. We now have the 'Famous 5', ie the top five most popular cocktails as our range, giving the consumer even more great choice and giving bars throughout Ireland more options for their guests. Having previously met the creator of the Espresso Martini, Dick Bradsell and been given a handwritten note for his recipe, I wanted to do it justice and I believe we have. Using quality ingredients from the alcohol to the coffee, I believe we have a product that can be reproduced easily and guarantees a great tasting cocktail for your guests/customers time and time again.”

Cocktail Hour

NO.76 MANHATTAN

Earlier this year, The Imperial’s former restaurant at its South Mall entrance underwent a makeover and is now home to a swanky new bar, No. 76. Open Thursday to Sunday, the bar has live music and a cocktail menu featuring 99% local ingredients, along with the hotel’s own Imperial Pale Ale (IPA) which has an ‘8 miles to the tap’ ethos.

One of the most asked for cocktails in the bar is the ‘No.76 Manhattan’, made with Bourbon Whiskey, Sweet Vermouth and bitters, served in a dome of flavoured smoke.

Bernard Walsh joins Whisky Magazine Hall of Fame

Bernard Walsh, Co-Founder (with his wife Rosemary) of Walsh Whiskey, has been inducted into Whisky Magazine’s Hall of Fame in honour of his contribution to the industry. The creator of Writers’ Tears and The Irishman whiskeys is just the third Irish whiskey founder to be honoured after John Teeling and the late Oliver Hughes. Bernard, a farmer’s son from County Tipperary, founded Walsh Whiskey in 1999 and started off producing an Irish Coffee liqueur - The Hot Irishman. He subsequently went on to create The Irishman and Writers’ Tears super-premium Irish whiskeys. Speaking at his induction in London, he said: “It is a great honour to be inducted into this august group. I accept it on behalf of everyone that I have worked alongside to get to where we are, especially my wife Rosemary. I am very grateful that the whiskey sector is such a collegiate sector and that the Irish category is in the early phases of its second golden age.”

The new bar at the Imperial Cork is bringing the theatre to its signature Manhattan cocktail

Georgia Weston named Irish Coffee Making Champion

To celebrate International Irish Coffee Day this year, Paddy Irish Whiskey invited bartenders throughout the country to put forward their best take on an Irish Coffee to be in with the chance of winning a once in a lifetime trip. Bartenders were encouraged to push the boundaries of the traditional Irish Coffee recipe, a mix of Irish Whiskey, coffee, cream and sugar and to put their own creative spin on the much-loved classic.

Georgia Weston, head bartender at the Distilled Whiskey Bar, was selected as this year’s Paddy Irish Coffee Champion. She received an all-expenses paid trip to Paris for two people including flights, a two-night stay in a central hotel as well as an Irish Coffee masterclass in the famous Corcoran's Irish Pub. Georgia’s winning recipe combined 15ml of homemade orange oleo saccharum, 40ml of Paddy Irish Whiskey and freshly brewed hot coffee, complemented by whipped fresh Irish cream.

Irish wine drinkers embrace new styles

Irish wine subscription service

WineSpark has released its latest trends report, which shows Irish tastes around wine are expanding rapidly. While the big five grapes (Tempranillo, Shiraz, Pinot Noir, Chardonnay and Sauvignon Blanc) still have the biggest market share, they dropped by 21% in 2022 versus the year before. Customer preference looks to be moving towards less common white wines, with Riesling up 56%, Albariño up 33% and Verdejo up 29%. On the flip side,

Big birthdays

for VFI and Heineken

Heineken Ireland is partnering with the Vintners’ Federation of Ireland (VFI) to celebrate two anniversaries – the 150th anniversary of the Heineken brand and the 50th anniversary of the VFI. To mark the two anniversaries, Heineken Ireland has launched an incentive scheme for VFI members worth €100,000. All members who place the majority of their orders through Heineken's online platform SmartPub by eazle will be in with a chance to win some exciting golden rewards in April, May and June.

Paul Clancy, VFI Chief Executive, said: “We’re delighted that Heineken has chosen to mark the two anniversaries with such a fantastic incentive scheme. Pubs have faced major challenges over the past couple of years, so this support from Heineken is very welcome as the VFI celebrates its 50th anniversary.” Gerry Mooney, National Sales and Quality Manager at HEINEKEN, said: “Heineken Ireland and the VFI have a long-standing, collaborative working relationship that seeks to put the pub at the heart of Irish society. We are proud to offer this incentive to VFI members to celebrate the joint anniversaries that occur for both Heineken and the VFI this year. We are looking forward to working together and supporting all our customers throughout 2023, building on the strong legacy of partnership we have enjoyed for many years.” The member incentive scheme will include a monthly draw where 150 VFI members will each receive a free keg of Heineken. A further 50 VFI members will each receive a €100 Ticketmaster voucher to enjoy a Heineken music event. The scheme will run through April, May and June 2023.

Chardonnay lost 36% of its market share over the last 12 months. Fuller-bodied red wines including Cabernet Sauvignon (down 42%) and Malbec (down 28%) both saw a decrease in sales. Subscriber preferences now appear to be leaning towards lighter red wines such as Gamay and Mencía. When it comes to countries, the big three still dominate with 66% of the market between them; France tops the list with 32% market share, Spain is at 25% and continues to grow, while Italy is at 10%, with sales

growing 33%. Other big movers include Germany (up 17%) and Chile, which saw an increase of 21%.

Those opting to try something different were mainly positioned outside of Dublin. Longford, Leitrim and Monaghan were the most adventurous counties, as defined by the highest percentage of wines ordered outside of the top five grape varieties. Cavan is the Rosé capital of Ireland, with subscribers drinking two and a half times more rosé than the rest of Ireland.

Availability of non-alcohol beer supports consumer choice

New research from the University of Cambridge suggests increasing the proportion of non-alcohol drinks could reduce the amount of alcohol consumers purchase. The Cambridge researchers undertook their study in a simulated supermarket that presented shoppers with varying proportions of alcohol and non-alcohol drinks and asked them to select drinks to purchase for their next online shop. They found that shoppers who were exposed to more non-alcohol drinks selected and purchased fewer alcohol drinks. Those

exposed to the highest proportion of nonalcohol drinks selected fewer alcohol units - 17.5 - compared to 29.4 units in those exposed to the lowest proportion of non-alcohol drinks, equivalent to a reduction of about 41%. While currently a smaller portion of the market, nonalcohol beer’s share of the market in Ireland has grown by 275%, from 0.4% in 2017 to 1.5% in 2021. Significant growth is expected in the period ahead.

Drinks Ireland Director, Cormac Healy said: “We welcome the research from Cambridge

Cork native Brian Nation brings US whiskey home

Brian Nation, former Master Distiller for a range of whiskeys including Jameson, Redbreast and Midleton, has launched Keeper’s Heart in Ireland, a new style of whiskey that he says brings together the best of Irish and American whiskey-making traditions. In 2021, Brian moved from Cork to Minneapolis to work with O’Shaughnessy Distillery Co and while there, he crafted Keeper’s Heart Irish + American Whiskey, which became the most awarded new whiskey brand in 2022. Brian collaborated on Keeper’s Heart with liquid collaborator and advisor, David Perkins, founder of High West Distillery. To create the new brand, the pair have blended Irish Triple Pot distilled whiskey and Irish Grain Whiskey with American rye and bourbon.

“I never thought I’d leave Ireland until I met the O’Shaughnessy family and heard what they wanted to create. Their vision was inspiring and together, along with American Whiskey visionary David Perkins, we’ve created an innovative liquid portfolio and a brand that celebrates family and heritage.

Keeper’s Heart is my passion project and I’m proud to return home to share with my friends and family what we’ve been up to across the pond.”

University that supports the clear role nonalcohol drinks play in supporting consumers in finding balance in how they drink. This comes as the latest revenue data shows that alcohol consumption was down by 5% last year on 2019 pre-pandemic levels and continues to decline on a longer-term, down by about 30% since 2001. When exposed to the crucial benefit of choice, consumers will continue to guide Ireland on the positive trajectory we are witnessing and continue to move the country towards European consumption norms.”

Adare Manor and Midleton launch fourth release

Adare Manor and Midleton Distillery partnered up six years ago, when the rarest whiskey at Midleton Distillery was bottled exclusively for Adare Manor for the first time. The latest release – Adare Manor Midleton Very Rare Single Cask No. 4 – represents the fourth collaboration and is, says the pair, a natural celebration of not just the best in Munster, but also a world-class combination, a shared expression of luxury and craftsmanship. Bottled in 2022, the fourth release is 100% pure Irish pot still and bottled at cask strength at 58.7% vol. The maturation in Virgin American oak casks produces wonderful aromas of oak infused perfume, orange zest and earthy woodland spices. Just 156 bottles have been produced of the new release, which will be available to buy on the Adare Manor online store, via concierge, phone call or on-site at €2,500 per bottle.

Cocktail festival

Guinness has retained its position as the world’s most valuable Irish brand, according to a new report from brand valuation consultancy Brand Finance. Thanks to increased demand for the product in a post-pandemic world, the brand value of Guinness has increased by a quarter this year, while organic net sales have grown by 32%. According to Brand Finance, Guinness is increasingly being recognised as one of the most creative, innovative and sustainable beers in the world. Recent initiatives have increased its visibility around the world, such as a pan-African campaign that attracted 1.5 million new Guinness drinkers. The brand is also investing in innovation and marketing, with recent award-winning dispense and liquid innovations and new visitor experiences set to open in Chicago and London in

Brand Finance’s latest report also shows that Baileys has the highest familiarity rating at 75% of any spirit brand in the UK, with almost 90% of those consumers who report being familiar with Baileys considering it. Baileys is also developing a reputation as one of the world's leading brands that prioritises responding to the needs of stakeholders and society, as they strive to build and nurture an iconic brand that is inclusive and sustainable.

Irish Distillers has partnered with Ancestry.ie to deliver more than 50 years of historical Jameson publicans’ agreements, available to search for free until the end of April on the family history website. The Publican Agreements, which comprise 37 digitised volumes, each containing approximately 1,500 individual contracts, are legal agreements between John Jameson & Son and publicans who bought whiskey in bulk in Ireland in the first half of the 20th century. Traditionally, Jameson had two routes to market. One was to bottle in-house and sell directly to the consumer, while the second was to sell by the barrel to publicans. With the latter, labels were supplied to the individual publicans by the Bow Steet Distillery and publicans would bottle the whiskey inhouse and add their name to the label. To ensure that the whiskey was not tampered

with in any way, publicans were required to sign an annual legal agreement which had to be witnessed and often signed by a customer on the premises. The records contain the name and address of every publican who purchased Jameson in bulk at that time, in addition to the name and occupation of witnesses, thus providing a unique insight into the role of the Irish pub in the community at that time.

Carol Quinn, Head of Archives at Irish Distillers, said: “Through the digitisation of these records, we have created a unique information source that can be used to document the Irish pub in its heyday. We now understand that there has been a serious decline in the number of pubs in Ireland, which is why these records are even more important as they provide a socio-economic history of a vanished Ireland.”

As the number one bestselling American whiskey brand, Maker’s Mark is set to make a splash this summer

THIS SUMMERMark Make Your W

hen it comes to Bourbon, we know a thing or two. In this year’s Drinks International Annual Brands Report, compiled by the World’s Best 50 Bars, Maker’s Mark reclaimed its place as the Number 1 Bestselling American Whiskey Brand. Let us explain why…

S mooth and subtle, Maker's Mark is bourbon with a distinguished history. Created by Bill Samuels Sr, it took six years of trial and error to perfect the recipe – a corn, barley and wheat combination that makes this whisky so special. The result is a lighter tasting, premium bourbon whisky with caramel and vanilla notes that's perfect for mixing and delicious over ice. Maker's Mark is matured in seasoned American oak barrels that are charred on the inside before being matured for three Kentucky summers. Every barrel of Maker's Mark is still hand-rotated throughout this process and each bottle is hand dipped in wax to create the distinctive Maker's Mark seal.

This summer, we’ll be prompting consumers to ‘Make Your Mark’ through a new advertising campaign and showcasing how to make timeless cocktails like an Old Fashioned remarkable, with Maker’s Mark.

Make sure you ‘Make Your Mark’ this Summer and add Maker’s Mark to your menu today!

Old Fashioned with Maker’s Mark

Ingredients

» 2 parts Maker's Mark Bourbon

» 2 dashes Angostura Aromatic Bitters

» 1 teaspoon raw cane sugar

» Orange peel

Method

» Dissolve or muddle sugar with bitters and a splash of Maker's in an Old Fashioned glass.

» Fill glass 3/4 full of ice.

» Add Maker's Mark and stir.

» Express orange peel over your glass to release citrus oils.

» Garnish with orange peel.

PRO TIPS

D0 The Twist

Twist orange peel directly over your serving glass to express the oils and add a fresh essence and pleasing aroma to the drink.

A Little Bitter

With bitters, a little bit goes a long way. Two or three drops will add much depth to your Old Fashioned.

The Big Chill

Large ice cubes or an ice ball are more than just cool to look at. Large ice melts slower, allowing the flavours to stand up longer.

Sugar, Sugar

Adding a teaspoon of raw cane sugar (such as Demerara), rather than a refined white sugar, will give your Old Fashioned a richer flavour.

FOLLOWING ITS AGM, THE LICENSED VINTNERS ASSOCIATION (LVA) HELD A SPECIAL MEMBERS’ DINNER IN THE CLAYTON HOTEL BALLSBRIDGE

Dines out LVA

Right: LVA Chair Alison Kealy with her parents Elaine and Derry, who was Chair of the LVA in 2004

John Gleeson, Gleeson’s of Booterstown and Stephen Kelly, Moss Lane, Pearse St and Keelings, Donabate

LVA Chair Alison Kealy, guest speaker Seán O’Brien and LVA Vice Chair Laura Moriarty

Above: Alison Kealy with Gareth Smith and Jules Mahon of Big Mike’s, Blackrock Willie Aherne, The Palace Bar, Fleet Street

KEEPING IT

Local

Before it was a pub, The Local in Dungarvan was an electrical shop. Helena Gough’s parents, Johnny and Lenore, bought the premises in the 1960s when it was a pub and converted it into an electrical retail outlet, which it remained until 1999. Each year, Helena’s father would spend £200 on renewing the premise’s liquor licence so if a customer happened to request a pint

along with his new plug, Johnny would have to acquiesce. In 1999, Helena and her brother decided to give the pub business a go and in 2004, Helena and her husband Donnchadh of Danú fame bought 'The Local' outright. Trad sessions were and still are a big draw at The Local; along with being front of house, Donnchadh plays both the uileann pipes and the bodhrán and will often be found performing in the pub. Back in 2004, The Local’s lunch menu consisted of soup and sandwiches. In 2005, the addition of a commercial kitchen allowed the food offering to extend beyond soup and sandwiches, with the emphasis very much on ‘homemade’.

Before the pandemic, trade at The Local had

FOR HELENA AND DONNCHADH GOUGH, SWITCHING UP THEIR BUSINESS MODEL WAS A CASE OF RIGHT DECISION AT THE RIGHT TIME

started to decline. “Sunday nights used to be really busy but in the last few months before Covid, our customers slowly stopped coming in. Drink driving laws had a big impact on our trade. I think we could see that a change would be required at some stage,” said Helena. Those changes came about quicker than expected. With lockdowns in place, the couple very quickly established a successful takeaway offering. “We brought the menu online, introduced a click-and-collect service and were sold out every week. I couldn’t believe how busy we were. The food side was something we had never pushed; lockdown gave us an opportunity to revisit that and to look at the entire business offering.” In March 2020, last orders were called on normal pub life at The Local. “The popularity of our takeaway offering showed us we were doing something right so we decided to re-position our entire business offering from a pub focus to food. It was the right decision to make.” TV screens were taken out of the bar, the toilets got a makeover and the bar and dining layout was reconfigured. A new outdoor heated dining area has now become a focal point in the town square and is, says Helena, utilised all year round. The Local now features lunch and evening and weekend menus. Every dish is homemade and features an abundance of award-winning locally sourced ingredients. Seafood is a focal point, with a homemade Helvick Head Seafood Chowder on offer, accompanied by Helena’s own brown bread. “We make absolutely everything ourself – our pesto, our hummus, our hake goujons, our lasagne, which is a customer favourite. We’re extremely pernickety but from the start we said, we’re either doing it with flavour or we’re not doing it at all. We have four chefs but we need more, especially as we move into the summer months.”

Before Covid, trade at The Local was based around 80% drink and 20% food. “Now, it’s the other

way round. We’re extremely busy so it was the right decision to make, but increasing costs are proving difficult to deal with. Chicken alone has gone up in price by 50%. When we made the decision to go fulltime into food, we changed all the equipment in the kitchen to induction and tried to make the premises as energy efficient as possible. Our energy costs in January and February were still €12,000, but that figure would have been higher if we hadn’t made those changes back in 2020. The way I see it, most businesses are in the same boat so you just have to get on with it.”

The Local’s locals still come into the pub for a pint at the bar. “We may have pissed off some of our local customers with the changes we’ve made and initially, we were worried that we would never get the drinkers back in the evening time, but I think it has all worked out. We’ve made changes that accommodate everyone. If you were to compare the business now to two years ago, the change is unbelievable. It’s a seven days a week job, but we wouldn’t have it any other way.”

"We brought the menu online, introduced a clickand-collect service and were sold out every week"

Helena and Donnchadh Gough

Proud Sponsor of Ireland's Afternoon Tea Hotel Award

The future looks

IT’S SHAPING UP TO BE A BUSY YEAR AT HEINEKEN IRELAND. MARKETING DIRECTOR

WOJCIECH BOGUSZ CHATS ABOUT SOME OF THE INITIATIVES THE BRAND HAS PLANNED FOR THE REST OF 2023

"We’ve always celebrated the social side of rugby and the Irish pub has been an integral part of many classic Heineken® Champions Cup moments over the years"

WHAT IS HEINEKEN DOING TO SUPPORT ITS SPONSORSHIP OF THE CHAMPIONS CUP?

The Heineken® Champions Cup is a hugely important sponsorship for us. It’s one we have built up over nearly 30 years and we are synonymous with as a brand. This year is a special one for us, as the 20th May will be the first time in 10 years that we have a final in Dublin. It promises to be a truly special occasion. With the European Challenge Cup also on in the Aviva on the 19th May, the influx of rugby fans into the city will be significant, really boosting the hospitality sector in Dublin as we head into the summer.

HOW WILL THE HEINEKEN CHAMPIONS CUP BE CELEBRATED IN THE TRADE?

We’ve always celebrated the social side of rugby and the Irish pub has been an integral part of many classic Heineken® Champions Cup moments over the years. This year the real focus is on driving our visibility and association around the competition, especially with impactful match day set-ups. In addition, activation is key for driving footfall and getting pints in hands. We are also offering consumers the opportunity to win a special VW ‘Fan Wagon’, so keep an eye out for it in your local over the coming weeks!

SO TELL US MORE ABOUT THE LATEST HEINEKEN RUGBY CAMPAIGN

Our rugby campaign is all about enjoying some friendly rivalry with friends on match day. It’s not just for sports fans, we wanted everyone in Ireland to feel included in the craic surrounding the Heineken Champions Cup this year, whether they can make it to the big games or not.

As well as all the advertising you would expect across TV, Radio and digital, we’ve also added some really innovative elements to our campaign. Part of this was our ‘Rival Billboard” special outdoor ads which featured genuine audio recorded by rugby supporters, directed at rival fans. These special outdoor sites not only ran in Ireland but also in South Africa ahead of the recent Munster and Sharks game in Durban.

HEINEKEN'S SUPPORT FOR PUBS IS CLEAR TO SEE, BUT HOW DID YOU SUPPORT PUBLICANS DURING COVID?

During the lockdowns we listened to our customers to pinpoint exactly where help was needed and to show up in the most supportive way we could. The HEINEKEN Ireland ‘Fresh Beginnings’ €10 million stimulus programme is the largest in the brewer's 165-year history. It aimed to recognise the passion of people right across the sector that powered the much-anticipated hospitality re-opening. It supported a safe re-opening and fast recovery for pubs and bars through a range of bespoke measures and builds on the significant support HEINEKEN has provided to its 7,000 hospitality customers since the start of the pandemic last year, totalling €19 million.

WHAT HAS HEINEKEN GOT PLANNED AROUND IT’S 150TH BIRTHDAY CELEBRA TIONS?

We are delighted this year to celebrate the 150th anniversary of the Heineken® brand.

To reward our trade customers for their ongoing support, we are offering our customers a chance to win incredible prizes through our customer incentive ‘Heineken Star Season’.

Heineken Star Season celebrates the Heineken brand’s extensive sponsorship partnerships. The prizes range from UEFA Champions League Men’s and Women’s final experiences, Grand Prix VIP experiences at the Austin Texas Grand Prix, VIP weekend tickets to Electric Picnic and of course corporate box hospitality at the Heineken Champions Cup Final.

LOTS GOING ON BETWEEN RUGBY AND 150 CELEBRATIONS. ANYTHING ELSE EXCITING COMING UP FOR HEINEKEN?

Well with more Irish consumers moderating their drinking choices, we are so excited to now offer a new draught solution for Heineken® 0.0 to complement our existing draught on the counter-top Blade system. Heineken® 0.0 draught can now sit front and centre, alongside other beer taps, which is crucial to normalising and accelerating the choice of zero alcohol options. This launch gives publicans another solution to suit their outlet and makes ordering a pint of Heineken® 0.0 an even more credible and obvious choice for their customers. Our sales reps are currently working closely with their customers to provide the right Heineken® 0.0 solution for their pub or bar and we aim to see many more Heineken® 0.0 taps across the country soon.

"We are so excited to now o er a new draught solution for Heineken® 0.0 to complement our existing draught on the counter-top Blade system"

Part of Loyola Group, The Landmark and the Greedy Eagle are providing the best food, drinks and service to customers

SmileSERVICE WITH A

THE GREEDY EAGLE

At the heart of The Greedy Eagle lies a passion for quality food and an excellent pint. Situated in the heart of Glasthule village, you will be met with a warm welcome, delicious food options and a comfortable atmosphere to relax with family and friends.

In the Bar, enjoy light bites like our Roaring Bay Mussels with a great pint in our spacious bar. Sink into one of our snug booths or grab a table at the window and enjoy the bustling community spirit of Glasthule.

This summer, enjoy delicious cocktails in our unrivalled Conservatory area. Sunny spots and high tables perfect for ‘just the one’ or a proper night on the tiles.

The Dining Room, nestled in the heart of the building, sit back and relax with our full menu of delicious, classic bistro dishes with a ‘Greedy Eagle’ twist.

www.thegreedyeagle.ie

THE LANDMARK

Spread across three floors, The Landmark is situated at the corner of Wexford and Kevin Street. Our welcoming bar boasts a cosy ground floor with couches, snugs and massive windows along the Wexford Street side to allow guests watch the world go by.

Moving upstairs, our first-floor boasts shared and private spaces that can be reserved for guests. Our top floor features a private space for parties of all types, with its own bathrooms, bars and entrance - it's a rare find in Dublin’s city centre.

The Camden/Wexford Street area is fast becoming a tourist hotspot. With visitors avoiding the hustle and bustle of Temple Bar, they find themselves enjoying the vibrancy and fun of the area surrounding The Landmark.

www.thelandmarkdublin.ie

SPIRIT Fighting

IRELAND’S FIRST FEMALE-LED CRAFT BREWERY IS PRODUCING A RANGE OF BEERS THAT ARE FIRMLY ROOTED IN WEST KERRY

Afew weeks back, Beoir Chorca Dhuibhne (or West Kerry Brewery) came out on top in the Irish Drink category at the Irish Food Writers’ Guild Food Awards. The brewery scooped the coveted accolade for its golden ale, Béal Bán, created and produced by Adrienne Heslin in her small-batch brewery in the heart of the Gealtacht on the Dingle Peninsula. Held annually, the Irish Food Writers’ Guild Food Awards shine a light on smaller producers who might otherwise slip under the radar. As the first woman in Ireland to set up and manage a craft brewery, Adrienne’s light isn't likely to go unnoticed.

Located in the garden of her pub, Tig Bhric in Ballyferriter, Beoir Chorca Dhuibhne began producing ales in 2008 with a small 800-litre kit,

using water from 150 feet below the brewery. Before production began, Adrienne and two of her staff set off for England to do a brewing course. “We had learned how to brew English style beer, so we came home with a recipe based on those learnings. The very first beer we produced was a red ale, followed by a porter. Sourcing malt was a challenge in the beginning; we couldn’t find a maltster that sold bagged malt. Eventually we found a maltster in Cork so we used to load a large wheelie bin into a van, drive to Cork, position it underneath the dispenser which was about 10 feet up in the air and try and catch all the malt falling down.” Today, Adrienne buys her bagged malt from Minch Malt in Athy, a barley grown in the Ring of Hook Peninsula, Co Wexford. The ethos at Beoir Chorca Dhuibhne is not to mimic or copy anyone else. “What we're really trying to do is create a cultural identity that embeds our brewery and our products into the local area."

“What we're trying to do is create a cultural identity that embeds our brewery and our products in the local area"

Daniel, Pat, Paul and Adrienne

Adrienne grew up in Rathfarnham, Co Dublin. She studied fine art and worked in a restaurant in Dingle during the summer months. “I loved the town. It was a very cosmopolitan place back in 1987, full of artists and not nearly as commercial as it is today. One summer I decided to stay and just happened to fall in love with a man who owned a pub.” Adrienne did not, however, fall in love with the pub, at least not initially. “For years I hated it. Life in a pub is like living in a fishbowl. Everyone knows your business and that was very difficult for me to deal with. Privacy and my private life are very important to me.” Adrienne eventually settled into life at Tig Bhric. In 2001, Adrienne’s partner sadly passed away, leaving her with a young daughter and a pub to run. Setting up a brewery was a lifeline and a chance to create something for herself. “It completely turned things around. I feel very proud that I’ve created this small business in rural Ireland. I don’t resent the pub anymore. The two businesses are intertwined, although the pub needs the brewery more than the brewery needs the pub.” Ales are produced at the brewery all year round, while tours have provided an additional revenue stream. “We’re a bit overstretched at the moment but that seems to be the nature of my existence! Bookings for tours are looking good for the summer months. We’re located on the Dingle peninsula and on the Wild Atlantic Way, so tourists are literally passing by our door every day. Customers coming to the pub will often order one of our beers and then book a tour, so that also works well.”

With four members of staff (Paul, Daniel, Pat, John and Norah, Adrienne's mother), Adrienne runs a tight ship. The brewery produces about 700 litres of beer twice a week, sometimes three. Out of that, she directly supplies off-licences in an 80km radius and the rest goes to the wholesaler for national distribution. “It’s tough going, but you just have to get on with it. I brew, bottle and label the beers, I dispense beer from the counter, I order and manage the pub and the brewery and we also have a guesthouse. But when you have a small business, you have to be able to do everything yourself Staffing is a challenge; since Covid I haven’t been able to find a chef. Prior to the pandemic, we were serving soups, chowders and open sandwiches. Now, I’ll offer the option of food to tours coming to the brewery. I make everything myself and I think that adds to the experience.” Opening hours at the pub are structured around staff availability. “I have just one barman so we don’t open on a Sunday and Monday. In a small business like this, you really have to consider what you’re capable of providing. If you can’t give something 100%, you have to call it.”

Exporting abroad isn’t high on the list of priorities, says Adrienne. “I’m much more interested in expanding nationally. Exporting abroad would be tricky; our beers are unfiltered and unpasteurised,

there’s a residual yeast with them. Every case has a sticker saying this must be chilled, so if a case is sitting in a warm warehouse in the UK, I have no control over the quality of the product. I’m much more interested in growing our production capabilities and satisfying national demand. But to make that happen, I need finance.”

During Covid, Adrienne’s bank sold a loan to a vulture fund. “That has had a direct impact on my ability to access finance and why I must work as hard as I do to keep our product out there. It also means I can’t buy a new bottling machine or invest in other equipment that would help us expand.” The fund that owns the loan has given Adrienne an asking price that she’s not in a position to meet.

“We’re at a stalemate. I’m naturally a positive person but the reality of what I’m up against hits me every so often. I love what I do, but I have no control over the situation I’m in.” For now, Beoir Chorca Dhuibhne will continue to produce award-winning beers and Adrienne will continue to do what she does best – run a small business with aplomb. “It’s a lot of work. The effort is immense but at the end of the day, I wouldn’t have it any other way.”

" The two businesses are intertwined, although the pub needs the brewery more than the brewery needs the pub"

CHOICE The

For the past 10 years Dolans has hosted the Siege of Limerick, a bi-annual heavy metal festival that aims to promote Irish and international metal in the city. Twenty-eight bands performed at the event on bank holiday Sunday; a tall order for most but for Mick Dolan, it was business as usual. “We do events like these all the time, so we’re well prepared for any eventuality. Ticket sales were very good and we were lucky in that it went off without a hitch. Since Covid, our business model has changed but live music is the heart of Dolans and that will never change.”

Mick and Valerie Dolan moved to Limerick with their two children Neil and Sarah in 1994. The couple had intended to purchase a pub in Co Clare but when that fell through, they were forced to reconsider their options. When the

Sarah, Neil, Valerie and Mick Dolan with artist Gavin James

MICK DOLAN HAS TURNED A HUMBLE LIMERICK QUAYSIDE PUB INTO A LIVE MUSIC INSTITUTION

original Dolans on Limerick’s Dock Road went up for sale, a move to Limerick seemed like a good idea. Having spent six years in the Merchant Navy, Mick was familiar with the city but also knew Limerick’s docks had a reputation for being somewhat ‘dodgy’. Nevertheless, he took a chance and put in an offer. The idea was to open a pub that celebrated and promoted traditional Irish music and created a platform for local musicians to showcase their talent. “Originally, my idea was to have only live and original bands playing at Dolans. I didn’t want DJ’s or tribute bands or anything like that, but after a few months I copped on and realised we needed to cater to everyone’s tastes, not just my own. So we changed it up and today we have a mix of everything, from comedy and spoken word to DJ’s, tribute bands and original groups.”

In recent years acts like Franz Ferdinand, Mumford & Sons, Ian Brown, Glen Hansard and Kasabian have played at Dolans. It's very much a family affair with Valerie, Sarah and Neil all working in various roles at the venue. Trad groups still gather in the pub for nightly sessions while the upstairs venue plays host

to emerging acts, the Warehouse is used for larger events and The Big Top marquee comes out for special big gigs. Over the years, the venue has evolved to suit the customer and perhaps never more since Covid. The pub no longer serves breakfast or lunch and doesn’t open on a Monday or Tuesday. “Business is not what it was before the pandemic. People’s attitudes around going out have changed. The cost of living crisis means people have less money in their pocket for a night out, so maybe they’ll have a bottle of wine at home and then go to a gig or for a pint. When people do have a bit of spare money, we're finding that they're very much up for a night out. People need that release, especially at the moment." With staff shortages and a lack of demand from customers, Mick isn’t likely to put breakfast and lunch back on the menu. “Previously we would have had two or three teams in the kitchen, but now we’re down to just one. We’re well set up to open for dinner five days a week but that’s it. The business just isn’t there and neither are the staff. Costs have also massively risen; making any money on lunches

"After a few months I copped on and realised we needed to cater to everyone's tastes, not just my own”

would be too difficult.” The price of fish has, says Mick, “gone astronomical” while rising food costs across the board have restricted Dolans’ food offering. “We try and get our suppliers to hold costs for six months, which sometimes works and sometimes doesn’t. If and when the VAT rate goes back up to 13.5%, that will have a massive effect on my business. Every ticket sale will have to go up 4.5% and that’s huge for us. I can’t understand the motivation behind increasing the VAT rate; there isn’t a huge return on it and yet it will negatively affect thousands of businesses across the country.”

It’s not just food costs that have gone up – maintenance costs have also skyrocketed, as have electricity and gas. "Insurance is probably the biggest challenge. We have to get individual insurance for each gig we hold, which is pretty difficult.”

At the 2022 Bar of the Year awards, Dolans won the overall People’s Choice Award. “I put the win down to two things – our staff and the atmosphere you get in a place like Dolans. If staff are happy, that comes across to people coming into the pub.” Whatever the future brings, live music will remain Mick’s passion. “I love it and I’ve no intention of stopping any time soon. There are challenges at the moment but I’m naturally a very positive person. If part of the roof fell down beside me here, I’d say isn’t it a good job it wasn’t the whole roof. I’m optimistic too because we’re not afraid to adapt and change to what the customer wants. That’s what has driven the business for almost 30 years and that’s what we’ll continue to do.”

“Business is not what it was before the pandemic. People’s attitudes around going out have changed"

NOLACLAN’S 13 VENUES ACROSS THE COUNTRY ARE EMBRACING NEW CONCEPTS IN FOOD AND DRINK

ELEVATING EXPERIENCEthe

Back in 2017, all-day dining was hailed as the breakout trend of the year. In US cities like New York and Los Angeles, restaurateurs were beginning to adapt their menus to suit changing dining preferences as customers increasingly opted for more casual fare. More and more, customers were beginning to ask –why can’t my favourite restaurant accommodate me for breakfast, dinner and drinks? Although some venues have embraced the concept, all-day dining isn’t the norm in Ireland. That’s something NolaClan, the hospitality group headed up by Alan Clancy, is keen to change. With a portfolio of venues that includes 9 Below, House, Xico, 37 Dawson Street, The Gables and Mrs Robinson, NolaClan is well placed to lead the all-day dining revolution in Ireland.

A few weeks ago Jamie Belton, Group Food Operations and Openings Director at NolaClan, took a trip to Miami to check out the city’s buzzing restaurant and bar scene. “Miami is very much leading the charge when it comes to food and drink. One of the most interesting trends we saw over there was around creating destination venues. Restaurants that turn into bars, that allow people to come for dinner and stay on for drinks and music so they don’t have to move on someplace else. That's what we’re doing across our own venues, so it was gratifying to see we’re doing something right.” Take for example, your typical wedding. “Nothing kills the atmosphere more at a wedding than forcing people to move away from their table after dinner, putting an

end to the general craic. How to maintain that atmosphere is something we saw in Miami, along with lots of exciting, creative dishes.” Breakfast, lunch and dinner times are ingrained in the Irish psyche but the pandemic and the cost of living crisis are changing that. “People don’t just want the option of going for dinner on a Friday night at 7 or 8pm. Accessibility and choice are key. We’re increasingly seeing a demand for restaurants that don’t have that dead time inbetween service anymore.”

NolaClan’s latest venue, The Baths in Clontarf, will offer an allday dining menu. “We’re planning on offering that seven days a week, with brunch at the weekends. We’re aiming to have the best brunch outside the city. We’re also placing a huge focus on the bar, much like what we’ve done with The Gables in Foxrock. The Baths is a fantastic site and we’re lucky in that we have our own interior design team that have been working hard to really give the space what it’s been missing.”

Alongside accessibility, maxing out the guest experience is

37 Dawson Street

“We’re planning on offering all-day dining seven days a week, with brunch at the weekends. We want to have the best brunch outside the city"

Jamie Belton, Group Food Operations and Openings Director at NolaClan

becoming a necessary offering in hospitality. “Alan is all about the guest. Every aspect of our venues is considered with the guest in mind. We don’t want to just provide really good food and drinks, the ‘fun’ element needs to be as much of a priority.” Experiences across NolaClan venues include champagne showers, afternoon tea, high coffee, wine tastings and cocktail classes. “People don't have as much cash in their pockets at the moment so when they choose to go out, we want to provide an experience that they’re guaranteed to enjoy. We want them to be glad they went out and not feel like they could have enjoyed a bottle of wine and a takeaway just as much. Our experiences add a bit of theatre and our guests really feel like they’re being taken care of.”

As head of Food Operations at the Group, Jamie is tasked with ensuring the food side of the business meets expectations. Sourcing interesting, innovative ingredients is part of his remit but how difficult is that in the current climate? “It’s slightly more difficult but I think that because we have 13 venues (14 if you include The Baths which is soon to be opened), it makes it a bit easier. If we say to our supplier, we’re going to need x amount of kilogrammes of a particular ingredient, it makes the process easier. Sourcing interesting ingredients is something I really enjoy; I previously worked with Dylan McGrath who is the king of finding ingredients. I learned so much from him.” Right now, Jamie and the team are investigating the potential of micro herbs. “Much of the time, chefs will add micro herbs on top of a dish to add a bit of colour, but what if they were an important addition taste-wise? The oyster leaf is a great example. It’ll add colour but it will also add a third dimension to really elevate a dish.”

Jamie’s first role in hospitality was as a cellar

boy at the Wicked Wolf in Blackrock. He went on to study science in Trinity College, worked as a biochemist for a short period and as a TV actor (roles include stints on Fair City and Casualty). “I was never going to be Al Pacino! I left acting and ended up getting promoted to General Manager at Fortnum & Mason before moving into roles in Fire, the Ivy and across Dylan McGrath’s four restaurants.”

Just four months into his role at NolaClan, Jamie’s ambition is to ensure 100% guest satisfaction 100% of the time. “No matter what site you pick or whether you opt for an experience or not, we want to provide the best service, food and drinks at the right price. Our aim is to bring new concepts to market and be as dynamic as we can. We don’t want people to have to go to London or New York to find new experiences. Dublin is a major city with people that are determined to provide the best possible hospitality and that’s what we’re doing.”

"Our experiences add a bit of theatre and our guests really feel like they’re being taken care of”

House Belfast

House Dublin

jar-oWhiskey There's in the

Along with the Philip Lynott Estate, Thin Lizzy has launched its own brand Irish Whiskey, developed by the band in collaboration with Ireland’s West Cork Distillers.

Thin Lizzy Irish Whiskey was created as a result of band members Scott Gorham and Brian Downey together

with the family of Philip Lynott –wife Caroline and daughters Sarah and Cathleen – visiting Skibbereen and working with the Head Distiller at West Cork Distillers to develop an Irish Whiskey that recently won double gold at The Europe Wine & Spirit awards. Dublin artist Jim Fitzpatrick, creator of many iconic Thin Lizzy album covers, worked with West Cork Distillers to produce a label that’s immediately recognisable by fans. In a St Patrick’s Day poll of more than 10,000 Radio Nova listeners, Thin Lizzy was voted the best Irish band of all time, proving the band is as relevant as ever.

" Thin Lizzy was voted the best Irish band of all time, proving the band is as relevant as ever "