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 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.”