Licensing World - Vol2 Issue 1 2014

Licensing

World Summer 2014

NEW!

Cover: Heineken Ireland’s Marketing Director on the Drinks Giant’s Plans for the Amstel Radler Brand 5: United Voice Aims to Boost Craft Brewing 20: Ready-Made Cocktails Target Pubs & Clubs 26: VFI Elects First Female President 35: Restaurants Rival Pubs for Share of Drinks Spend 2% Abv

Contents

Contents

4 News A round-up of all the latest news from the on and off trade.

14 Cover Story

eineken Ireland has announced a H major integrated marketing campaign to support the launch of Amstel Radler.

Maev Martin talks to Heineken Ireland’s Marketing Director Sharon Walsh about the drinks giant’s plans for the brand.

18 On the Market

penings, Closures, Refurbs and O Acquisitions.

20 Innovation Ann Donnelly and Liz Iannelli talk to Maev Martin about their ready-made cocktails and their plans to promote them to the hotels, pubs and clubs market.

22 Profile Since opening its doors on Valentine’s Day, Dublin’s newest cocktail bar and restaurant, Peruke & Periwig, has been enjoying a steady stream of local and tourist custom. Maev Martin talks to its General Manager and Mixologist Robert Caldwell.

26 VFI Report Over 350 publicans from all corners of Ireland descended upon the Castlecourt Hotel in Westport, Co Mayo, for the 41st Annual Conference of the Vintners’ Federation of Ireland (VFI) which ran from May 12th to 14th and saw the election of the federation's first female President.

29 Tools of the Trade Essential Product Knowledge for publicans nationwide.

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35 LVA Update Thirty years ago pubs were the repository of Irish culture but the explosion in the profile and popularity of food and dining out has pushed the pub out of poll position and it has to fight back. That was the message at the Licensed Vintners' Association annual luncheon.

36 Wine

31 Training Andrew O'Gorman looks at how the current training deficits that exist in the bar trade can be addressed.

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Wine and spirits distributor J&C Kenny reports on the dramatic growth in the popularity of wines from Spain and Italy in the last three years.

Editor's Letter

A total of 1,300 pubs have closed since 2005 and thousands of jobs have been lost in our industry as a result. That's the bad news. The good news is that despite the significant challenges still facing pubs, publicans throughout Ireland, supported by the drinks companies, are ready to fight back. And that fight back is coming from the top. Speaking at the Vintners Federation of Ireland's (VFI) annual conference last month, the newly-elected VFI President, Noreen O'Sullivan told delegates that her number one ambition as President was to "highlight all that is great in the Irish pub".

There are plenty of positive attributes to highlight – the Irish pub accounts for over 50,000 jobs, it contributes over €20m in employment-related taxes alone, and it continues to play a pivotal role in Irish tourism. Recent research shows that over 80% of tourists use the pub for food and/or entertainment and it is the number one attraction. A growing tourism business is good for the pub and the pub is good for tourism – for example, the pub will be central to almost all of the offerings along the recently-launched 'Wild Atlantic Way’ route.

The Irish pub is also a critical player in the local economy - 64% of VFI pubs support local suppliers while the pub also supports 7,000 local enterprises in total. In addition, the average spend per pub on capital and refurbishment is €23,000 per annum, which benefits local tradesmen, carpenters, electricians and other trades.

So the Irish pub certainly has a future worth fighting for but the pub of tomorrow will be very different to the pub of today. The VFI President said that publicans must focus on "changed offerings with an increased emphasis on events. Constant evolution and innovation will ensure survival".

Publicans heard a very similar message at the Licensed Vintners' Association's annual luncheon in March when guest speaker and food writer John McKenna highlighted the need for many pubs to adapt to new market realities. Restaurants are taking the alcohol market away from the licensed trade because of the availability of cocktails and that is a challenge for publicans, he warned.

He also urged publicans to capitalise on the growth in popularity of craft beers and to be more innovative with their food offerings. “Pubs are still at the centre of the culture and a lot of what restaurants offer is an imported culture whereas you offer a native product,” he said. “The restaurants have had a great 25 years but it is time for you to make the next 25 years the publicans 25 years!”

Licensing

World Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Design & Layout: Alan McArthur Advertising Design: Colm McDermott Stock Photography: Thinkstock.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

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 2014. 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 US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarAwards2013 Find us on facebook For information on the Bar of the Year Awards and the Hotel & Catering Review Awards please visit our dedicated Facebook pages www.facebook.com /BarOfTheYearAwards www.facebook.com /TheHotelCateringReview

Maev Martin Editor email: maeve.martin@ashvillemediagroup.com tel: 01 432 2271

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News

News round-up

Whiskey Sales Spike Sales of Jameson Irish Whiskey soared in recent months. Pernod Ricard reported a seven per cent drop in global sales to €6.2bn for the first three quarters of the financial year due to highly unfavourable foreign exchange rates. However, figures for Jameson jumped 13% in net sales and 10% in volume while sales of its other top brands remained steady.

Brian Boru Serves Up 1014 Tapestries

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new art gallery was officially opened on April 23rd at The Brian Boru Pub by the Danish Ambassador to Ireland, Mr Niels Pultz.

Located on the first floor of this famous landmark pub in Glasnevin, the gallery’s first exhibition is a series of nine tapestries by the internationally renowned artist, Ms Susanne Thea, who flew in from Denmark to attend the event. The tapestries are of Brian Boru who lost his life at the Battle of Clontarf in 1014. As Brian Boru stopped at the site of this pub on the night before the battle, Hedigans decided to purchase Susanne’s unique collection of nine tapestries and they will hang in the gallery.

providing an outlet for local and visiting artists in the pub is fitting as hundreds of wellknown painters, writers and poets found comfort, company and inspiration in their local pubs,” he says. “My family is also very committed to investing in the local culture and heritage.”

invite those who used to live in the area to come back for a get together. A new Viking corner will be opened on the premises and the Brian Boru pub is also sponsoring a number of artistic and cultural events, including an art competition for students at the local school.

Mr Michael Hedigan, whose family have owned and run the pub for over 110 years, says that the new gallery provides local and visiting artists with an opportunity to display their works to a new and vibrant audience. “We believe that

This launch is one of a number of social, cultural and artistic events planned by the Hedigan family to celebrate an important milestone in the history of the Brian Boru pub.

It will host a special night for the local community and will

There has been a public house on the site of Hedigans ‘The Brian Boru’ for over 200 years. The present building dates from the 1850s with the facade virtually unaltered since then. The painting of Brian Boru going into battle 4

hangs on the front of the building and it is the only pub in Ireland to have a crucifix above its door. In 1904 Patrick Hedigan, a native of Galbally, Co Limerick, purchased The Brian Boru and his family have continued to run it since then. It has long been a famous landmark, particularly as a venue for meals and refreshments following funerals in the nearby Glasnevin Cemetery. It is mentioned in Ulysses as Joyce’s party of mourners passed by on their way to the cemetery and it is also mentioned in James Plunkett’s Strumpet City.

News

United Voice Aims to Boost Craft Brewing The award-winning Hilden Brewery has stepped forward as the driving force behind a plan to establish a new organisation aimed at promoting Northern Ireland’s craft brewing industry.

The growth in demand for locally brewed beers and ciders has led to a dramatic increase in the number of manufacturing outlets across the province in recent years. Now the industry believes that the time is right to actively use a unified promotional platform to get across the positive message surrounding the flavour and diversity of its products.

Seamus Scullion, the founder of Hilden Brewery, Ireland’s longest established independent brewer, says the sector needs to have a collective voice in order to promote effectively in the current market. He says there is general agreement across the craft brewing industry on the importance of offering the widest possible range of quality products for sale. “At present the drinks market is dominated by the likes of Tennants and Diageo,” he says. “They can bring huge financial muscle to any sales table. However, smaller can be better. By being able to concentrate on

the development of what are essentially bespoke beers and ciders, craft brewers have a decided advantage in terms of delivering taste and quality.”

The Hilden Brewery chairman points out that the demand for naturally sourced and traceability-linked products provides craft brewers with additional customer-friendly tools. “Interest in all things related to the craft beer and cider industry has never been stronger,” says Mr Scullion. “When we started up Hilden Brewery more than 30 years ago we were operating in a relatively limited market and customer base. However, the greater awareness that now exists about the craft beer and cider division of the drinks trade has opened up huge

opportunities. As a craft industry we can best exploit those opportunities by speaking with a shared voice. By developing a strategy to service and protect the expansion of the industry, and its customer base, the new body will have a vital role to play. It will allow us to share ideas and campaign on issues relevant to the brewing industry across Northern Ireland, while at the same time promoting craft brewing and the community of craft beer drinkers. By working with the likes of the Northern Ireland Tourist Board, Food NI, Invest NI and Pubs of Ulster we believe the innovative culture of local craft brewing has the potential to be showcased on a world-wide platform.”

Wines Direct Hits the High Street Wine importer, Wines Direct recently made its debut in Dublin, opening a shop at the Liffey Street entrance of Arnotts. Run by Gareth and Gavin Keogh, the shop continues the family tradition of buying directly from artisan wine makers whose products aren’t stocked by the major supermarkets and off-licence chains.

Wines Direct was established by Paddy Keogh in the 1990s. The company started out in his spare room in Mullingar but is now located in a large premises in the Lough Sheever Corporate Park just outside Mullingar.

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News

Jameson Crowned Graduate Employer of the Year

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he Jameson Graduate Programme, run by Irish Distillers Pernod Ricard, was recently announced as Graduate Employer of the Year at the 2014 Gradireland Graduate Recruitment Awards. The awards were held in the Mansion House Dublin on April 30th.

Jameson offers two distinct graduate programmes. The Jameson Brand Ambassador Programme for business, marketing and language graduates, and the Jameson Graduate Distiller Programme, aimed at those with a science or engineering based degree. This year’s Brand Ambassador programme, now in its 23rd year, was expanded to represent Jameson across ten new markets - China, Korea, Denmark, Slovakia, Kazakhstan, Mozambique, Angola, Thailand, New Zealand and Quebec in Canada in order to reflect the growth of the brand internationally. The Jameson Graduate Distiller Programme, which has been in operation for the past two years, places graduates in both the Distillery in Midleton and, for the first time this year, in the bottling and logistics site in Dublin. The addition of these graduates, who are sourced from an environmental science or relevant engineering background, give the programme a huge diversity in terms of the type of candidates it attracts.

The programme, which won five awards overall, received the highest number of awards of any of the entrants, also collecting the awards for Best Student Marketing Campaign of the Year, Best Graduate Recruitment Website of the Year and Best Graduate Training & Development Programme of the Year, as well as Best FMCG Graduate Recruiter.

The Jameson Graduate Programme, which has raced from number 151 to number eight in the Top Ten programme rankings in three years, was awarded the overall title of ‘Graduate Employer of the Year’. This prestigious accolade recognises excellence in graduate recruitment in terms of how a company attracts, retains and develops graduates. According to Sinéad D’Arcy, Jameson Graduate Programme Manager, Irish Distillers, the programme has invested in its recruitment process and in training and development, making it an attractive option for graduates of all backgrounds.

The Jameson Graduate Programme, entitled ‘The Vital Ingredient,’ was awarded Best Graduate Recruitment Website for the second year running. To build on last year’s success, the content and navigation were updated in line with candidate feedback to enhance the users' experience as they navigated through the site. This led to over 36,000 website visits over the course of the recruitment campaign, with visitors spending an average of five minutes on the site which reflects a high engagement rate with content.

“We are delighted to receive this honour from gradireland for ‘Graduate Employer of the Year’," she says. "Our programme is constantly innovating our recruitment process in order to attract Ireland’s top graduates. From marketing and business graduates to food science, environmental science and engineering, we look for the most motivated and ambitious applicants. ”

The programme was also the recipient of ‘Best Student Marketing Campaign’ for the third consecutive year, and the award for ‘Best Graduate Training & Development Programme’.

The 2013/14 graduates pictured at the Midelton Distillery, Co Cork with Sinead D’Arcy, Jameson Graduate Programme Manager (centre).

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News

Teeling Releases World's Oldest Irish Single Malt

Whiskey Lobby Calls for Tax Cuts

The Teeling Whiskey Company has released two new bottlings from its Vintage Reserve Collection - 26 Year Old Gold Reserve and 30 Year Old Platinum Reserve Irish Single Malt. The 30 Year Old release is believed to be the oldest bottling of Irish Single Malt recently released, making this the world’s most exclusive Irish whiskey.

The Gold Reserve bottling consists of 26 Year Old Single Malt Irish whiskey doubled distilled in 1987 and matured firstly in Bourbon casks and then allowed to marry in White Burgundy wine casks. This small batch bottling, limited to only 1,000 bottles, is the first ever Irish whiskey to be finished in White Burgundy wine casks.

The Platinum Reserve 30 Year Old bottling has been limited to only 250 bottles. Having been double distilled in 1983 and allowed to rest for over 30 years in a Bourbon cask, this limited edition whiskey was hand-selected for its distinctive taste qualities. The whiskey has inherited a huge amount of character over its 30-year journey, leading to a complex floral nose with deep layered flavours and a long rich luxurious finish. The Teeling Vintage Reserve 30 Year Old Platinum bottling is exceptional not only in taste but also in its rarity.

"These offerings are central to our goal to play the lead role in bringing an independent voice back to the Irish whiskey category and will help drive diversity in the category by introducing interesting and unique small batch bottlings of Irish whiskey," says Jack Teeling, Founder of the Teeling Whiskey Company.

The Gold Reserve 26 Year Old will retail for approximately €475.00 and the Platinum Reserve 30 Year Old will retail for approximately €1,500. The products are initially only available in Ireland through Dublin Airport and the Celtic Whiskey Store and will then be rolled out to select international markets and travel retailers.

The rate of VAT and excise duties charged on Irish whiskey mean that the cost of a litre bottle bought overseas is less than the tax on that same bottle bought here.

That is according to the newly-formed Irish Whiskey Association.

A litre bottle of Jameson currently costs €42.30 in Tesco. Of that, €17 is excise duty and around €9.70 is VAT, creating a full tax bill of €426.70.

The same litre of whiskey costs $32.97, the equivalent of €24, in Astor Wines and Spirits, New York city's largest liquor store.

Aoife Keane, Head of the Irish Whiskey Association, which includes 18 companies involved in distilling here, says the increasing numbers of small Irish whiskey distilleries set up in recent years may struggle under such a tax regime. "Our excise rates make it increasingly difficult for new distilleries to sell their products here," she says. "A number of our new whiskey distilleries will be producing for export only as it is simply too expensive for them to sell into the Irish market."

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News

British Pub Chain Seeks Irish Staff

Irish Craft Beer More Accessible Than Ever

British pub management chain Greene King is seeking to recruit Irish staff for its British bars. The firm runs 2,300 pubs, restaurants and hotels in Britain.

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n 1998 there were just four craft breweries in Ireland and by June Ireland will be home to a total of 57. There has never been so many beer options for the consumer. Irish craft beer distributor, Vanguard Beer Collective, supplies beer to over 50 establishments throughout Ireland with premium products from Irish microbreweries. Vanguard streamlines the distribution and maintenance of craft beer throughout Ireland by managing the logistics of deliveries, invoicing and sales support for the breweries. They are also working closely with organisations such as Beoir and Dublin Bar Academy to further education on and interest in craft beer through tastings, events and marketing.

“Vanguard Beer Collective bridges the gap between Irish craft brewers and their consumers by making beer more accessible for consumers and providing greater reach for the brewer without the hassle,” says Vanguard Beer Collective Founder James Winans. “This allows the breweries to do more of what they do best - brewing great craft beer."

Launched in 2013 to address the obstacles preventing craft beer from being more widely available in pubs and restaurants around Ireland, Vanguard Beer Collective offers the publican or restaurateur access to over two dozen different Irish craft beers with a single consolidated order, delivery, and invoice. Additionally, Vanguard Beer Collective manages the installation of taps, the distribution of draft and bottled beer, line cleaning, point of sale marketing and promotion, emergency maintenance and payment processing.

Successful candidates will undergo a 13-week training programme, at the end of which they will be placed in a pub best suited to their skills.

The structure of the pub industry in Britain is quite different to the Irish model. While in Ireland a pub is usually a standalone small business, the vast majority of British pubs are what is known as tied houses – owned by a larger chain to whom the 'landlord' or pub manager pays a rent and stocks only the beer that the brewery supplies.

Vanguard Beer Collective Founder, James Winans.

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According to industry figures, Ireland has 1,300 fewer pubs today than it did in 2005 at the peak of the boom. The vast majority of the closures were in rural Ireland rather than Dublin where 740 pubs remain open. The full number of licensed premises in the country today is 7,300.

News

Lambrini Re-Launches Light as Luci United Wine Merchants, one of Ireland’s leading independent drinks distributors, has announced a re-positioning for the light variant of its iconic Lambrini brand.

Lambrini Light has been renamed ‘Luci

by Lambrini’, and features a new label design and a reduced ABV of 3.5%. Luci

by Lambrini contains only 29 calories per 125ml serving and is now available in 75cl bottles throughout the off trade.

The re-positioning has been announced following research conducted with Lambrini drinkers, which showed that 64% would purchase a lower alcohol variant of the brand if it was widely available. The new label design also creates differentiation with the other flavours in the Lambrini range.

Luci by Lambrini will be supported through an extensive social media and PR campaign, which promotes light-hearted workouts for Lambrini fans to try out at home in order to burn calories with friends. All activity

is being promoted through the official Lambrini Facebook page at www.facebook. com/lambrini or can be viewed at http:// is.gd/Lambriniates.

“The new branding of Luci by Lambrini seeks to embody the light nature of the liquid from both a calorie and ABV perspective," says Emma Haughian, United Wine Merchants' Brand Manager for Lambrini. "The name ‘Luci’ derives from the Spanish verb lucir, to illuminate, and shortening this to Luci adds the feminine touch that the Lambrini brand is renowned for. The re-positioning will help Lambrini reach those consumers who want a low calorie or ABV alternative - a demand which has previously been met by wine brands. Luci by Lambrini will be available throughout the off trade with those retailers that currently stock the Lambrini range.”

Ewelina is Crowned Cocktail Champion Ewelina Cygarowska of Lemongrass Restaurant, Citywest Hotel, Saggart, Co Dublin was crowned cocktail champion at the ‘Mixer Open Cocktail Competition’ which took place recently at the Parnell Heritage Pub & Grill in Dublin.

This initiative between the Bar Management Studies department at DIT and Dalcassian Wines & Spirits Ltd attracted a large entry. Prizes were awarded for the top three cocktails and points were awarded for the appearance, aroma, taste and commercial appeal of the cocktails. Special certificates were presented to all the finalists and additional prizes were awarded for the best 'flairtending' bartending shows on the evening by Conor McCrohan, Marketing Executive, Dalcassian Wines & Spirits Ltd.

(l-r): James Murphy, DIT Lecturer & Competition Co-ordinator, Ewelina Cygarowska, Overall Winner, Lemongrass Restaurant, Citywest Hotel, Co Dublin, and Conor McCrohan, Marketing Executive, Dalcassian Wines & Spirits Ltd.

Second place in the 'Mixer Open Cocktail Competition' went to Trudy Matthews of Harrys on the Green Bar, South King Street, Dublin 2, while Dylan Grouse of the Red Cow Moran Hotel in Dublin claimed the third place prize. Andrew Kenney of Bistro 53 in Maynooth, Co Kildare won the Best Flairtending Show Award while the Best Flairtending Interactive Demonstration Award went to Ciaran Phelan of Phelan's Licensed Grocers, Rathdrum, Co Wicklow.

The tasting panel of judges comprised Alan Glynn of 37 Dawson Street in Dublin, Rafael Agapito of House on Leeson Street in Dublin, and Robert Boland of Dalcassian Spirits & Wines Ltd. The competition was co-ordinated by James Murphy, Lecturer in Bar Management Studies at the College of Arts & Tourism in DIT.

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News

Biggest Sales Dip for Coca-Cola Since 1999

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Emerging Markets Weigh on Diageo's Growth Recent data shows that sales dropped 1.3% at Diageo in the three months to March, excluding acquisitions and currency shifts. That compares with the 1.8% median estimate for growth of 11 analysts surveyed by Bloomberg. Diageo says the weakness in emerging markets, including China, will weigh on growth this year. Diageo has made acquisitions in the past few years to expand outside its European heartland in faster-developing economies, where growth is now stumbling amid waning consumer confidence and faltering currencies.

The company recently offered the equivalent of $1.9bn to gain control of United Spirits and expand in India, the world’s largest whiskey market.

“Our performance reflects the challenging environment we are operating in,” said Chief Executive Officer Ivan Menezes in a statement. "Emerging markets, currency volatility and caution about the outlook for GDP growth are negatively impacting business and consumer confidence.” Diageo says that the volume of goods sold in the quarter fell by one per cent. Sales were hurt by slowing economies in markets such as Russia and South Africa.

Southeast Asia saw “further negative impact from the political instability in Thailand and lower trade confidence across a number of markets”. Sales of Shuijingfang baijiu drink reflected “the weaker performance in Chinese white spirits” in the final three months of 2013. China’s government is cracking down on extravagant spending on gifting and banqueting among officials, cutting sales of expensive bottles of baijiu, whisky and cognac. North America, Diageo’s largest region, saw similar sales patterns in the third quarter to its first half, with revenue rising 1.2 per cent. Western Europe “continues to drive incremental improvement”, also increasing 1.2 per cent.

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oca-Cola's first quarter results, announced in April, show a slight improvement on the sluggish sales in the final three months of 2013.

However, net income fell by 7.5% to $1.62bn (€1.17bn) and less Coca-Cola was sold this quarter than a year earlier, the first such decline since 1999. Declines in the US and Europe continued, and even Mexico, the largest per-capita consumers of Coke in the world, registered a decline after introducing a tax on soft drinks.

Coca-Cola is relying on the BRIC countries - Brazil, Russia, India and China - for growth. The Chinese market accounted for a huge part of Coke’s quarterly sales.

The iconic brand's response has been to diversify into other, non-sugary beverages such as bottled water. In addition, Pepsi is believed to be weighing up a bid for SodaStream, the booming homecarbonating gadget maker, and Coca-Cola has agreed to buy a 10% per cent stake in Keurig Green Mountain, which is preparing a SodaStream-like device. CocaCola is also eyeing this summer’s soccer World Cup. As one of the tournament’s official sponsors, it is embarking on its biggest ever promotional programme.

News

Ceramics Come to Cronin's of Crosshaven Artists Kira O’Brien and Stephanie Mendel are hosting an exhibition at the Mad Fish Restaurant in Cronin’s Pub, Crosshaven, Co Cork. The exhibition, which opened on May 11th and will run daily until June 29th, is a mix of ceramics and nature-based paintings.

Dublin-born Kira is based in Crosshaven where she works from her home studio. She studied in Crawford College of Art and Design in Cork and currently teaches part-time adult education ceramic classes in the Be Creative Centre in Carrigaline. Her pieces are decorated in Sgraffitto, a ceramic drawing technique where sculptural figures sit on teacups, bowls, jugs or lids.

Often the figures are alone, or part of a conversation with a group, suggesting that a story is taking place.

Kira’s work has been exhibited both nationally and internationally, including in Switzerland and Montana and is held in private collections throughout the world.

Stephanie Mendel paints from a studio in her home in Myrtleville, Co Cork. Working primarily in acrylics and oils she paints flowers, trees and other natural objects.

Stephanie's artwork has been featured in a number of exhibitions and in March 2013 she presented her work solo at the NSC Campus in Cork.

Stephanie Mendel's work.

Cronin's Pub and its award-winning seafood restaurant hold regular art exhibitions and cultural events, including the monthly Crosshaven Film Club and biweekly knitting and natter evenings. The pub will also be hosting their annual 'Soul and Seafood' party on Sunday, May 25th from 3pm. Three Cork chefs - Denis Cronin of the Mad Fish Restaurant, Ted Berner of Wildside Catering and Ivan Whelan of Ballymaloe - will be cooking a seafood feast with music from Cork soul collective Souldriven.

Proposal to Ban Cigarette Sales in Pubs and Clubs A ban on the sale of cigarettes in pubs and clubs and restricted trading hours for tobacco products have been proposed in a report by the Oireachtas health committee. The report says information messages setting out the ingredients and emissions of tobacco products, similar to those used in Australia, should be required on at least one side of tobacco packaging. It also says that brand and variant names appearing on individual cigarette sticks should be prohibited in any new legislation on tobacco plain packaging.

The report was presented to Minister for Health James Reilly who is currently drawing up legislation to introduce standardised packaging for tobacco products. In another recommendation, the report says that consideration should be given to the introduction of a 'polluter pays' type levy on tobacco manufacturers to offset the healthcare costs associated with tobacco use. The Oireachtas committee’s report also backs the Minister’s plans to ban smoking in cars where children are present and says the sale of tobacco products from mobile units and containers should be banned.

A piece by Kira O'Brien.

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News

Tullamore D.E.W. Brings Whiskey Back to its Roots

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ullamore D.E.W. celebrated St Patrick’s Day 2014 with the arrival of four hand crafted copper stills in preparation for the opening of its new distillery in Tullamore.

This is a major milestone in Tullamore’s history by bringing Tullamore D.E.W. whiskey production back to its roots after 60 years. The custom-designed copper stills travelled 775km in six

separate pieces across the Irish Sea from Northern Scotland before being riveted and welded together on arrival at the distillery in Tullamore. Forged by the famous Forsyths Coppersmiths in the town of Rothes, the stills were hand crafted to replicate the originals, which were in use at the old Tullamore distillery until its closure in 1954.

whiskey brand in the world, with global growth of around 10% per year, Tullamore D.E.W. is a key contributor to the growth of Ireland’s exports. Worldwide sales of Tullamore D.E.W. have doubled to almost 850,000 (9L) cases since 2005. With construction now well under way, the distillery ensures

As the second largest Irish

that distiller William Grant & Sons can cope with demand as the brand continues to grow globally in the US, Germany, Sweden, and Central and Eastern Europe.

The annual production of the new distillery will be 1.84Mla of triple distilled pot still and malt whiskeys - the equivalent of about 1.5m cases.

Sky/GAA Deal to Drive Footfall for Pubs & Club Sky Sports will show the All-Ireland Gaelic Football and Hurling Championships after securing a three-year deal to show live matches from June 2014. For the first time, Sky Sports pub and club customers can enjoy the excitement, passion and drama of Ireland’s two most popular participation sports, with weekly live coverage plus the semi-finals and finals from each sport. The agreement comprises: 20 matches, including the semi-finals and finals exclusively live in the UK, 14 matches exclusively live in Ireland, with the semi-finals and final also live, and midweek highlights as well as news, interviews and results on 24-hour news channel Sky Sports News.

will serve as a strong footfall driver for Irish pubs and clubs this season,” says David Rey, Managing Director of Sky Business. “These new rights are part of our commitment to investing in the very best live content to drive value for Irish licensees and joins our already strong line-up, which includes the Barclays Premier League, UEFA World Cup Qualifiers, Euro 2016 Qualifiers, Heineken Cup, Irish Rugby Union Autumn Internationals, and The Pro 12 Rugby and summer tour to Argentina, as well as the Irish Open golf.”

Sky Sports’ live coverage begins in Nowlan Park with Kilkenny v Offaly in the All Ireland Leinster Hurling Championship on June 7th.

“The All-Ireland Gaelic Football and Hurling Championships

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News

Pictured at the launch of The Coca Cola Signature Serve is Alex Hughes, HoReCa Channel Marketing Manager from Coca-Cola.

J.W. Sweetman is Fourth Best New Brewer in the World

Coca Cola Unveils its Signature Serve Coca-Cola HBC Ireland announced details on March 31st of a new trade initiative aimed at maximising revenue for its loyal customers in the licensed trade across the island of Ireland. The Coca-Cola Signature Serve programme aims to educate and inspire bar staff on the crucial ingredients to achieving a perfectly served Coca-Cola. It will also challenge bartenders to add their own flair to the pouring ritual by creating a signature move that demonstrates their unique skills and also brings to life the character of the brand. Selected outlets across the country will be invited to participate in the ‘train to gain’ programme to win the opportunity to compete for a trip to The World of CocaCola in Atlanta. The winning outlet representative will also be presented with the CocaCola Signature Serve Master Bartender title.

“The soft drinks category represents 10% of on trade sales in Ireland and consumers are demanding more from their outlet experience," says Alex Hughes, HoReCa Channel Marketing Manager from Coca-Cola HBC Ireland. "As Ireland’s Number One soft drinks brand, Coca-Cola wanted to invest in selected outlets across the country by crafting a training and reward programme in 2014.”

By taking part in Coca-Cola’s Signature Serve ‘train and gain’ initiative successful bar staff will benefit from a personalised accreditation from Coca-Cola HBC for display in their outlet.

Following assessment, accredited outlets will then have the opportunity to nominate two bar staff members to compete in an all-Ireland competition for the chance to win an

Flair Artist Anthony Farrell.

experience to remember to the World of Coca-Cola in Atlanta, Georgia. Regional finals will take place across the country in four cultural hubs - Belfast, Dublin, Galway and Cork - with the overall final taking place in Dublin early next year.

This programme will run for a period of three years from 2014 to 2016. Outlets and bar staff can find out more about The Coca-Cola Signature Serve programme from their Coca-Cola area representative or customer services.

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Dublin’s newest and only independent craft brewery and bar, J.W. Sweetman, has been recognised as the fourth ‘Best New Brewer in the World’ in the 'RateBeer Best Awards' 2013. With more than 2,600 new world wide brewers registered this past year at RateBeer, J. W. Sweetman beat stiff competition from some of the world’s most innovative breweries.

“J.W. Sweetman is delighted to celebrate this accolade just before its first birthday and it is an outstanding achievement for the brew masters and team alike,” says Rob Hopkins, Chief Brewer at J.W. Sweetman. RateBeer is a worldwide consumer website dedicated to craft beer and the craft beer culture, serving their community through beer education and promotion. The 'RateBeer Best Awards' are an internationally recognised competition designed to provide independent, unbiased, consumer-driven information about beer and breweries all over the world and to enhance the image and worldwide appreciation of beer.

Cover Story

Heineken Ireland Invests €2m in

Amstel Radler Launch Heineken Ireland has announced a major integrated marketing campaign to support the launch of Amstel Radler, a low-strength premium lager consisting of a blend of 40% Amstel beer and 60% cloudy lemon. Maev Martin talks to Heineken Ireland’s Marketing Director Sharon Walsh about the drinks giant’s plans for the brand.

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he launch of Amstel Radler is Heineken Ireland’s response to what they believe is an increase in demand for lower strength beers.

The product launch is being supported by a a2m integrated marketing campaign, including TV, Out of Home, PR and digital.

“The Irish launch of the Amstel Radler brand follows Heineken’s successful launch of a range of Radlerstyle beers in several European markets where they have become Heineken’s fastest growing and most successful innovation,” says Sharon Walsh. “The Amstel Radler product that is now available in Ireland is the same as the product that is so popular throughout Europe but the packaging, look and feel have been developed specifically for the Irish market. The Netherlands is the home of Amstel beer - it is where it

is manufactured - and the beer is popular in Germany, Austria, Bulgaria, and across Eastern Europe.”

The official launch of Amstel Radler in Ireland took place over the May Bank Holiday weekend and Heineken Ireland have a lot of sampling plans for Amstel Radler throughout the year, in both the on and off trade. “We will sample the product initially in 50 different outlets throughout the summer,” says Sharon.

“When you are launching a lager that is only two per cent ABV you are opening up a new category for the on trade so people need to see it and taste it. And we know from our research that people love the taste once they try it. Heineken Ireland research specific to Amstel Radler has revealed that four out of every five people liked the Amstel Radler concept after tasting it, 58% of people like the taste, which is well above

This product’s innovative blend of premium Amstel beer and lemon juice creates an alternative way for consumers to enjoy a refreshing drink with the character of beer but without the alcohol by volume content of a full-strength beverage.

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Cover Story

the norms for beer, and the key occasions people associated the product with were easygoing, relaxing occasions or daytime drinking such as at BBQs or special or casual get togethers. The key message that we would like to transmit to publicans is that Amstel Radler is an exciting new beer and lemon mix that enhances their margin and caters for consumers that are looking for something different, which is a huge trend at the moment. We have been hearing a lot about the growing popularity of craft beer and it has its space in the market and has given consumers an alternative drink option but this low ABV lager is another new alternative for the consumer. A lot of people struggle with entering the beer category because there is a feeling in the market among consumers that beer is a heavy drink. However, Amstel Radler is a nice way for people to embark on their first engagement with the beer category because it is light and easy to taste. The Amstel Radler liquid is cloudy because it is a natural product with natural lemon juice. Some particles of lemon may be present in the bottom of the glass and that gives it the cloudy look so it is a little bit different to other drinks in terms of how it presents visually. It is yet another positive point of difference that Amstel Radler has to offer the on and off trade consumer in Ireland.”

The Nielsen Ireland survey shows that people are starting to go back to the pub - we are seeing some green shoots in the on trade.

Amstel Radler is available nationwide for the entire on trade in 355ml bottle format and Heineken Ireland’s target for Amstel Radler for 2014 is national distribution roll out through all licensed wholesalers. “Amstel Radler is being trialled on draught in France and Spain and it has to undergo rigorous testing due to its high juice content,” says Sharon. “Once that is approved, Heineken Ireland will consider introducing it on draught in the Irish marketplace, given that it is already so popular in Ireland.”

A Healthy Alternative With the increasing popularity of craft beers in Ireland, is Heineken Ireland concerned that a brand like Radler might have difficulty in getting a sufficiently high profile in pubs to ensure volume sales? “No, I think it is perfect for many occasions in the pub and craft beers aren't necessarily appropriate for certain occasions,” says Sharon. “This beer dovetails with what is happening in the craft category but it isn't positioned in that end of the market so we don't see it as a threat. In launching Amstel Radler, we have responded to a discernible shift towards a culture of moderation among Irish consumers in recent times. This product’s innovative blend of premium Amstel beer and lemon juice creates an alternative way for consumers to enjoy a refreshing drink with the character of beer but without the alcohol by volume content of a full-strength beverage. We are delighted to lead the way in offering this alternative to Irish consumers

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Cover Story

non-existent in the market so we are unique in the beer space. This is our first entry into the low ABV market. We will be watching how consumers react to this product but all of the research that we have done so far has been hugely positive.”

Green Shoots in the On Trade

Sharon Walsh, Heineken Ireland’s Marketing Director.

and we are confident that the option will prove as popular here as it has done abroad, providing the opportunity to further develop this category.”

Heineken Ireland commissioned a Usage and Attitudes Study with TNS in quarter one 2014. The sample size was 1,300 people. Some interesting statistics that emerged in relation to Amstel Radler were that 68% of people agree that they are conscious of what they put into their bodies, 58% of people notice the alcohol content in what they drink, and 23% of people claim that they go out without drinking any alcohol now more than they used to a year ago. “So Amstel Radler is an ideal solution for people who want to drink an alcohol filled beer but are also health conscious and want to ensure that they are drinking in moderation,” says Sharon. “A low ABV lager is pretty much 16

Radler

Radler is the German word for cyclist and Amstel Radler dates back to the 1920s when 13,000 thirsty cyclists descended on a small pub somewhere in Germany. The publican didn't have enough beer to cater for demand so he mixed his beer with several thousand bottles of lemon juice. He branded it Radler Mass and a new product was born. “Heineken do a lot with Radler and the Giro d'Italia in Italy but due to alcohol regulations here we weren't allowed to sponsor the start of the Giro d'Italia in Ireland on May 11th or provide any sampling during the event,” says Sharon. “It would have been a nice link with our product and the timing was perfect as the start of the race coincided with the launch of our product but, unfortunately, it wasn't feasible.”

We hear and read a lot about wine and whiskey in the national and trade media these days. Does this pose problems for companies like Heineken Ireland who are trying to promote beer brands in an increasingly competitive drinks market? “Wine is on the increase in terms of volume share but beer still has the lion’s share of the market and is way ahead of other categories in terms of value,” says Sharon. “We all know that consumers like choice and wine and whiskey are not to everyone's taste and are not suitable drink options for all occasions. This product is for people looking for a more refreshing drink and that is reflected in the growth of flavoured ciders and the desire for sweeter tastes and a lower ABV. On trade customers always get excited about new categories but choice is important and when a consumer goes into an outlet there has to be something for everyone. The Nielsen Ireland survey shows that people are starting to go back to the pub - we are seeing some green shoots in the on trade.” According to the Nielsen statistics, since July of last year the on trade beer market has shown monthly year-on-year percentage volume growth, driven by draught lager in particular. 2013 saw the on trade channel perform better than the off trade channel for the first time, following more than a decade of off trade growth. On trade beer is showing marginal MAT (Moving Annual Total) growth of +0.2% while on trade lager is showing MAT growth of +2.2% (Nielsen March 2014). “These findings are really promising,” says Sharon. “It is great to see early signs of growth in the on trade channel so we need to make sure that as an industry we are collectively addressing all of the occasions and choices that consumers are looking for so that they get the perfect on trade experience.”

Find a pint in Dublin

Publin Publin is Dublin’s best pub price comparison and deal listing website. On this site you’ll find an expanding directory of well over 100 pubs complete with a description, a photo, location, a price list for the most popular drinks, and any drinks specials they may be running on any given night of the week.

Our recently launched Publin app is a free pub and price guide for Dublin city centre and some suburban pubs. With over 5,500 downloads so far, the app has been greeted with enormous praise from both customers and the media.

The app helps users find their new favourite bar by giving them all the information they need to plan their night out. The app lists details such as prices, drinks deals, opening hours, facilities listings, photos, and a description made by the pub.

Users can easily find pubs with beer gardens, fire places, gluten free beer, food, wifi, and many more categories.

Publin will be expanding the apps to include events such as gigs, pub quizzes, karaoke, comedy, and a whole host of other entertainment that pubs have to offer.

We will also be developing the app to give pubs the opportunity to offer exclusive deals to the Publin readership to get them in the door.

Publin is here to help the pub industry get people back into their pubs and to promote just how fun and social a night out in a Dublin pub can be!

www.publin.ie

For more info please visit

On the Market

On the

Openings, Closures, Refurbs and Acquisitions

Market C

Landmark Dublin City Pub Sold

BRE recently confirmed the sale of Foley’s Bar & Restaurant on 1 Merrion Row, Dublin 2. The property was offered on the instructions of the Receiver David O’Connor, BDO. Foley’s Bar & Restaurant, incorporating Reilly’s traditional bar, occupies a commanding trading location at the intersection of Merrion Row, Merrion Street and Baggot Street in the heart of the business area of the city. Foley’s is adjacent to St Stephen’s Green, Government Buildings and numerous headquarter offices. The well-known hostelry is also close to many restaurants and strategically located between the Shelbourne Hotel and the Merrion Hotel. Due to its prime city trading position it has attracted patrons from all over the world, including many politicians visiting nearby Government Buildings and those who were guests in nearby hotels. Those who have frequented the premises include Sarah Jessica Parker and Matthew Broderick.

In 1995 Prime Minister John Major and Taoiseach John Bruton visited the pub prior to a reception at Government Buildings.

Foley’s is a four storey over basement licensed premises and includes a ground floor lounge bar with two entrances from Merrion Row. Overhead is a self contained lounge, a private dining room and Queen Maebh's Restaurant, together with a fully equipped catering kitchen and offices.

Reilly’s Bar has dual frontages to Merrion Row and Merrion Street. The bar is fitted in traditional style to create a cosy atmosphere. The premises also has a self contained three bedroom residence which has a separate hall door from Merrion Street. John Hughes from selling agents 18

On the Market

CBRE has confirmed that there was considerable interest expressed in the premises. Foleys was purchased by a business consortium headed by Monaghan business man Ciaran Marron. The sale price of Foleys, which was offered for sale with a guide price of a2.75m, was not disclosed by the agents.

However, this is believed to be the highest price paid for a Dublin pub in the past four years.

Morrisseys Selling Pubs Worth a2.5m Morriseys is bringing a number of pubs to the market with a total asking price of close to a2.5m. The pub and hotel specialists have been instructed to offer The Deadman's Inn on the Old Lucan Road in west Dublin for sale by private treaty with a guide price of a650,000. On the instructions of receiver Anne O'Dwyer, the firm is selling Loughrey's in Tullamore, Co Offaly, by private treaty with a guide price of a400,000. Full and final offers were due for submission not later than May 1st. Morriseys is acting as joint agents with Moynihan Curran for the Post House in Clonmel. They have been appointed by receiver Richard Maguire. The pub is on the market for sale by private treaty with an asking price of a400,000.

In addition, the firm has launched The Station House in Raheny on the market with an asking price of a1m.

The pub is being sold on the instructions of the Farrelly family which has operated the pub since 1966.

Waterford estate agent REA O'Shea O'Toole is handling the sale of a well-known Waterford city former pub and grocery shop at 11 Great Georges Street. The seven-day licensed premises, situated on a pedestrian street in the city's main central shopping area, is on the market at a250,000. The two-storey premises includes a ground floor bar/shop with a plate glass display window, counter and side door to a rear snug that has access to the first floor. The ground floor also has a WC and a store with a side door to the laneway. Upstairs, the first floor comprises sitting rooms with a kitchen and bathroom located on the first floor return. The second floor and second floor return comprise four bedrooms, two attic rooms, a bathroom and a separate WC. The property also has a rear yard.

Five Dublin Pubs on the Market Five pubs across the south side of the city have been put up for sale on behalf of receivers to The Burge Group Ltd. The five pubs, which are all located in an area between Dún Laoghaire and Bray, are: Walters Café Bar, 68 Georges Street Upper, Dún Laoghaire; Scotts Bar, 17 Georges Street Upper, Dún Laoghaire; The Ramblers Rest, Ballybrack, Dublin; The Sallynoggin Inn, Sallynoggin Road, Dublin; Chrissy D's, Vevay Road, Bray. According to Dan O'Connor, Vice-President for JLL Hotels & Licensed Leisure, the pubs can either be bought on an individual basis, or as one lot. JLL Hotels & Licensed Leisure will be seeking offers in the region of a5m combined and they are expecting strong domestic and international interest.

Londonbridge Pub Snapped Up Ernest Cantillon Jnr, who owns Sober Lane, Electric, Fish Bar and is part owner of the Voodoo Lounge, all in Cork, has acquired John Clarke & Sons on Londonbridge Road in Dublin 4 for a800,000. The pub will be renamed Sober Lane, and the new owner is said to be planning to invest a further a200,000 in the premises to include a 50-seat restaurant. He is also adding 800 square feet of space to his Sober Lane premises in Cork,

Iconic Pubs for Sale for a12m Four city centre Dublin pubs went on the market last month – Cafe en-Seine on Dawson Street, The George and The Dragon on South Great George's Street, and Howl at the Moon on Lower Mount Street. The four properties, which were run by Liam O'Dwyer and his brother Des as part of the Capital Bars Group, are being sold on the joint instructions of receiver Pearse Farrell of RSM Farrell Grant Sparks and the O'Dwyer brothers. John Ryan of CBRE is the selling agent and is quoting over a12m for the portfolio, which has a combined annual gross turnover in excess of a13.5m. The pubs, which can also be bought individually, are for sale by private treaty with best bids to be received by noon on July 4th. Cafe en-Seine extends to more than 1,300 square feet, is held under a leasehold title and offers in excess of a3.5m are being sought for this interest.

The George is held on a part-freehold/part leasehold basis and extends to over 6,889 square feet. The agent is quoting in excess of a3.5m for the property.

The Dragon is on the market with vacant possession.

It extends to 8,000 square feet and has extensive ground and first floor bar areas. The property is held freehold and offers in excess of a3.5m are being sought. Howl at the Moon is an extensive 11,840 square foot premises. It is a freehold property and offers of over a1.5m are being sought.

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Innovation

Getting the Mix

Just Right Ann Donnelly and Liz Iannelli have joined forced to launch an Irish range of ready-made cocktails. They talk to Maev Martin about their product and their plans to promote their cocktails to the hotels, pubs and clubs market.

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ased in Rathfarnham, the duo came up with the idea for Darling Cocktails in 2011 and have since developed a range of three premium pre-mixed cocktails. Liz Iannelli was formerly General Manager of TNT Ireland and Ann Donnelly was a Founder and Chief Executive of e-learning company New Life.

“Liz and I both enjoy making cocktails for family and friends and we have been doing it for the past 10 or 15 years,” says Ann. “We met while doing a Business Innovation Programme run by the Ryan Academy for Entrepreneurship at Dublin City University and we saw an opportunity to make cocktails more accessible to people. There is a growing interest in cocktails but people aren't confident about making them at home so we looked to see if there was an innovative way to help people do this. It has taken us two years in development to get to a launch point so it has been a long and interesting journey.”

The Darling Cocktails range appeared on the shelves in the 140 SuperValu stores nationwide at the end of 2013 and Ann says they have been getting a great response to the product. “We have three cocktails in the range – the Cosmopolitan, which has premium orange liquer, natural cranberry and some lime, Singapore Sling, which comprises gin, preimum cherry liquer, premium cherry and lime juices, plus another secret ingredient, and our Apple Poitini cocktail. The innovation is that you add one part cocktail to two parts tonic, soda 20

water, sparkling water, Prosceco or other juices so there is plenty of scope for experimentation. The cocktails are produced in a wonderful secret location in Ireland! The bottle is 1920s art deco style design and it has a fabulous gold painted finish on a glass bottle – everything from the flavours to the bottle finish is high end. We work with world class organisations here in Ireland on the bottling and on the branding side, including Neworld Design.Our Apple Poitini cocktail blends Irish poitin with fresh green apple juice and lime.

It tastes fantastic and has a gorgeous fresh green apple colour so it looks great in a glass. When we developed it we were unsure about what the response would be but it is enjoyed across the board, particularly by men who often don't warm to the concept of cocktails.”

Ann describes the Darling Cocktails product as a 'craft' cocktail. “This is a new drink category – the product is hand blended, made in small batches, and uses premium ingredients and all production takes place here in Ireland,” she says. "We are finding that the age profile for our premium cocktails is the mature 25 plus group, and is both male and female. We have people of all ages coming to our tastings.”

Taste Sensations Darling Cocktails conducted over 15,000 tastings last year at some high profile events in Ireland and the UK. “We conducted a tasting at the Wedding Fair in the RDS twice last year and we got a huge response from that - we had several hundred brides and grooms express an interest in having our cocktails at their wedding receptions so we got a lot of requests

Innovation

"The innovation is that you add one part cocktail to two parts tonic, soda water, sparkling water, Prosceco or other juices so there is plenty of scope for experimentation." from hotels and private houses for the cocktails as a result,” says Ann. “We've also had tastings at Harvey Nichols Spring Summer Fashion Show and at Cancer Research Ireland's Strictly Come Dancing event in the Convention Centre Dublin, which was attended by 900 VIPs. We were able to serve 900 cocktails in 35 minutes! The Convention Centre Dublin put three barmen on duty and Liz and I mixed the cocktails in pitchers and the barmen poured them. We did another event in March this year at the launch of Warehouse's flagship store in Oxford Street in London with former supermodel Helena Christensen and MTV's Laura Whitmore. This time the barmen free poured into the glasses and added their own personalised touches to the cocktails and they looked fantastic.”

Cocktail Convenience for Pubs & Clubs Apart from their presence in Supervalu stores nationwide, Darling Cocktails have also recently secured another distributor, MCM Spirits. “MCM came on board at the start of this year and they are in discussion with hotels, bars, and clubs at the moment,” says Ann. “We have had quite a bit of interest from that sector but we just didn't have a distributor but we are now rolling out our sales campaign to the market.

MCM Spirits' staff are out there meeting with hotels, bars and clubs around the country and we are very interested in hearing from any businesses who want to know more about our cocktails. We would love to see Darling Cocktails in Irish hotels and pubs nationwide as they are ideal for catering for larger groups.”

The duo are also in discussions with potential distributors in the UK and the US where there is significant interest. “It would be great to see it in pubs, clubs and hotels here because it would be an Irish success story that we could promote overseas,” says Ann. “Liz and I started an Irish business in the middle of a recession – and not just a new business but a luxury product - with the aim of creating jobs here in Ireland.

This country is not the most economic of places to do bottling but we have worked with very good people to overcome those obstacles in order to keep jobs here so it would be great to get further support from the trade. Our product is the ideal summertime product for hotels and pubs as it is about providing premium alcohol and natural flavours. Most hotels and pubs are catering for large groups on a regular basis, whether it is cocktail receptions, wedding parties and/or informal get togethers, and with the Darling Cocktails range they can prepare cocktails really quickly which is ideal for a busy, high volume environment.”

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Profile

Staying Ahead of the

Game Since opening its doors on Valentine’s Day, Dublin’s newest cocktail bar and restaurant, Peruke & Periwig, has been enjoying a steady stream of local and tourist custom.

Maev Martin talks to its General Manager and Mixologist Robert Caldwell.

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eruke & Periwig is located on 31 Dawson Street and is part of the Press Up Entertainment Group. “The owners have a few high end cocktail bars around Dublin, including in the Temple Bar area where they operate Vintage Cocktail Club and The Liquor Rooms, and they wanted to create a similar type of operation here,” says Robert. “The Bison Bar, The Workman's Club, Everleigh Garden, Madison, The Garage and Captain Americas are also part of the Group. There has been a resurgence of interest in cocktails with fresh fruit and top level ingredients and that is a major aspect of our product offering. Apart from cocktails, Mark Bradley, who is the Executive Chef here and at Vintage Cocktail Club and The Liquor Rooms, has developed a three-course á la carte menu. Peruke & Periwig operates over three floors in the building which are all open to the general public. There are three bars, one on each floor,

and the first and second floors are primarily table service. Our kitchen is on the third floor. The ground floor is open for lunches during the day and in the evening it operates as a tap or beer room. The only part of the building where beer is on tap is the ground floor.”

interior of Peruke & Periwig, as well as WM Jordan’s old signage which also features on the walls of the premises.

Wigs near the Green

Cocktails, Coffee & Craft Beer

The word wig is short for periwig and first appeared in the English language around 1675. Perukes or periwigs for men were introduced into the English speaking world with other French styles in 1660 when Charles II was restored to the throne. When 31 Dawson Street was being converted into its current state, the owners looked at the business records for the building and discovered that it began life in 1846 as WM Jordan’s Pedal Harp Maker.

William Jordan apparently had a penchant for wigs and headpieces, which explains the images of 17th and 18th century wigs which adorn the

The Smoking Gun cocktail.

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Peruke & Periwig offers a big selection of its own cocktails and they go from A to Z. “We wanted to develop cocktails with fun names and names that were a play on the original, such as Attitude Adjustment, Bonded Martini, Cellar Door, Daisy Dukes, El Diablo, Fashioned by Age, Fools Gold, Gone with the Wind, Invisible Iced Tea, Late for An Important Date, Harry Houdini, Metropolitan, Quite a Lady, The Smoking Gun, and X-Rated, to name just a few,” says Robert.

“Every cocktail on our list is our version of or take on a classic cocktail and we provide a breakdown of the ingredients

Profile

expecting the food to be on the fine dining end of the scale. However, Executive Chef Mark Bradley describes it as “homely, simple but tasty food that uses quality and local ingredients. Most of our meat is supplied by Kettle and Kepak. Our fish comes from a small fishmonger, Nick Lynch, and our vegetables and the fruit that we use in the bar is supplied by Keelings.”

of each cocktail. We also feature a quotation on our menu for each cocktail that we believe sums up the character of that particular cocktail. Our cocktail selection has evolved from 26 originally to 34 and we source the ingredients from all over the city.”

Peruke & Periwig import bitters from the UK as well as from local suppliers such as Drinks Genius, Irish Distillers and the Celtic Whiskey Store.

They make their own syrups and their tea is supplied by Wall and Keogh Organic Teas.

Peruke & Periwig’s coffee is supplied by 250 Squared.

“They also supply the equipment and they train our staff to operate the equipment on a regular basis," says Robert. "We have one coffee machine on the ground floor.”

Their craft beer selection is

The interior design was carried out by O'Connell O'Neill Architects. “The décor doesn't reflect the menu or our drinks offering because we believe that trying to do an exact match between the environment and the product offering can be a bit kitsch,” says Robert.

“Peruke & Periwig is about producing food and cocktails that people enjoy. The design is more a reflection of the building's history, not the products that are on offer inside. And the unique design is in keeping with the design approach taken in Press Up Entertainment Group's other venues such as Vintage Cocktail Club and The Liquor Rooms, both of which have a unique décor and look and the Group wanted to achieve the same result here. They wanted to give customers a memorable product and service.”

supplied by two companies – Five Lamps Brewing Company and Dungarvan Brewing Company. The Five Lamps Brewing Company beers are Lamps Dublin Larger, Lamps Liberties Dublin Ale, Lamps Honor Bright Red Ale, and Lamps Blackpitts Porter. The Dungarvan Brewing Company beers are Helvick Gold Ale, Copper Coast Ale and Black Rock Stout. “We offer two sets of Irish craft beers but with the way the market is we may expand that range because there are really good products out there,” says Robert.

Customer Profile

Fool's Gold cocktail.

Simple but Tasty Given the strong period feel and the exclusive gentlemen’s club ambience that the pictures and décor creates, you could be forgiven for 23

Peruke & Periwig has received a few requests to host special functions but Robert says they are concentrating on making sure that all of their customers have a good experience. “We don’t want to jam the premises full and end up having to learn from our mistakes so we have turned away large groups,” he says. “We are aiming for a 10 to 15 cut off point for larger groups because the building is quite small. We like to keep the atmosphere intimate with low key music in the background in the evenings so that people can relax and

Profile

chat comfortably. We don't have a cheap menu but that is because we are sourcing top shelf ingredients, including rare whiskeys. We try to provide high quality beverages and food and that is reflected in the prices that we charge.

Those prices and that product may not be for everyone. Not everyone wants to pay a12 for a cocktail. Since opening we have been getting a good mix of tourists and Irish customers.

Many of the tourists have been referred to us by neighbouring restaurants and hotels, including Fire, The Greenhouse, The Shelbourne and The Westin, which is great, as well as from our sister venues around town. We have also had visits from quite a number of other bar and restaurant owners who are curious about what we are doing here.”

7oz Irish beef burger

A Career in Bars Robert is originally from Byron Bay in Australia. He came to Ireland in November 2012 and worked in The Exchequer Bar in Dublin where he created his own cocktail menu. The Exchequer won the Best Cocktail Experience category at the Irish Restaurant Awards in 2013 and 2014. “I've worked in bars all over the world, including pubs and nightclubs in my native Australia and restaurants and nightclubs in Vancouver in Canada before moving on to Ottawa where I worked in The Highlander, a Scottish bar and restaurant,” says Robert. “I've also worked in cocktail bars in London and Manchester before coming to Dublin so I have a CV that is packed with bar management experience.”

Pub of the Future So is the Irish customer moving away from the traditional pub to a bar that offers a more varied product, including food and a good selection of cocktails?

“I believe that there is a space in the market for the traditional pub but people now realise that going out isn't just about

Pan fried chicken lunch.

“We don't have a cheap menu but that is because we are sourcing top shelf ingredients, including rare whiskeys. We try to provide high quality beverages and food and that is reflected in the prices that we charge.”

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having a beer anymore,” he says. “They are now more informed than they were in the past about cocktails and what is available on the market.

And the drinks industry is now putting the same level of care into cocktails as it has been into the development of food and craft beer. In the UK you have Wetherspoons and a new chain called The Pound Club, which is a low cost chain of pubs, but I'm not a fan of that approach, I've found since I've been here over the past year and a half that Irish consumers want good customer service, whether it is a coffee, cocktail or pint of Guinness. I wouldn't like to see Irish pubs go the way of the UK pub trade with its low cost chains where the product is mass produced, generic, of poor quality, and the personality of the individual pub is lost. I've found that hospitality is extremely important in the bar trade in Ireland - more so than it is in a lot of the countries that I have worked in. The Irish bartender is renowned the world over as a hospitable member of society. At Peruke & Periwig that reputation and tradition is very important to us because we want to provide a positive and memorable experience for our customers that has hospitality at its core.”

Commercial Profile

Molson Coors and Sky Offer

On-Trade Discounts on Live Sport Molson Coors and Sky recently announced that they will be working in collaboration to help pubs boost footfall and broaden the customer experience through live sport. In a first for the industry, independent licensed premises that buy a Sky TV commercial subscription and drinks from Molson Coors’ portfolio can save up to 30% on their Sky subscription.

T

his deal comes at an exciting time for pubs in Ireland, with Sky’s recent announcement that it has secured a three-year deal to show 20 live matches from the All-Ireland Gaelic Football and Hurling Championships, including the semi-finals and final (see page 12). The GAA content joins Sky’s line-up of year-round Irish sport, which includes the Irish UEFA World Cup Qualifiers and Euro 2016 Qualifiers, Irish Rugby Union Autumn Internationals and summer tour to Argentina, Irish clubs in the Pro 12 Rugby and European Champions Cup rugby, and the Irish Open golf. This is in addition to Sky’s continued coverage of Barclays Premier League, Champions League football and European Challenge Cup. In addition to benefitting from the business value of live sport at significant discounts, pubs will also gain access to Molson Coors’ and Sky’s existing support services to help drive strong results for their businesses. These include Sky’s free

online ‘Making the Most of Sport’ training, Sky Sports Preview Magazine and free access to the Sky Sports PreviewLIVE website, which offers free customisable branded POS, fixture posters, daily fixture updates and a weekly planner.

Molson Coors Ireland has invested over €25m since its entry into the market four years ago and is the fasting growing brewer in Ireland. “There is an extremely strong demand within the industry for new, exciting products to stimulate sales,” says Robert Blythe, Head of Marketing, Ireland and Craft Beer at Molson Coors Brewing (UK) Ltd. “Molson Coors goal is to help stimulate new business for their on premises customers by answering consumer demand for alternatives to what has been on offer to them over the past decade. Molson Coors will continue working to give the public a compelling reason to support their local pub and off license. We are delighted to continue our relationship with Sky by delivering great tasting beer with great

Pictured at Brady’s of Shankill (l-r): Keith Fagan, Sales Director Ireland, Molson Coors, Alison Dolan, Deputy Managing Director, Sky Business, and Robert Blythe, Head Of Marketing, Ireland and Craft Beer at Molson Coors Brewing (UK) Ltd.

sports entertainment to our customers.

Molson Coors and Sky are committed to supporting the industry by coming up with innovative ways to help drive customers back into their local pubs. Nothing does that better than the mix of great drinks from Molson Coors’ wide selection of beer along with top class sport.”

How the Partnership Works The unique collaboration offers simple discounts for Molson Coors’ and Sky’s customers in the independent on-trade.

Licensees that subscribe to Sky and stock a range of Molson Coors draught brands, including Carling or Molson Canadian, can earn a discount of up to 30% on their monthly Sky TV subscription.

Terms and Conditions apply. Visit the website for more details and to register your interest: www.molsoncoorssky.ie The Molson Coors/Sky Partnership deal is available from June 12th 2014 To find out more, licensees should log onto www.molsoncoorssky.ie

Keith Fagan, Sales Director Ireland, Molson Coors, Pub Owner, John Brady of Brady’s of Shankill, and Robert Blythe, Head Of Marketing, Ireland and Craft Beer at Molson Coors Brewing (UK) Ltd.

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Conference Report

VFI Elects

First Female President Over 350 publicans from all corners of Ireland descended upon the Castlecourt Hotel in Westport, Co Mayo, for the 41st Annual Conference of the Vintners’ Federation of Ireland (VFI) which ran from May 12th to 14th.

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he economic importance of the Irish pub was one of the key topics on the agenda, as was the election of the federation’s first female President, Noreen O’Sullivan of Rocky O’Sullivan’s pub in Nenagh, Co Tipperary. Noreen started her two-year term as head of the VFI on May 14th.

“For decades, women have played a crucial role in the Irish pub, working behind the bar and managing premises,” she said. “It is a great honour to take up the role of President of the VFI and to be the first female to hold this position. However, symbolism alone will not address the issues we face as an industry. My number one ambition as President is to be positive and to highlight at every opportunity all that is great in the Irish pub. We must not sulk and look for sympathy and we cannot expect others to come to our rescue. We must extol the virtues of the great institution that is the Irish pub and shout about it from the rooftops and that is what I intend to do. Make no mistake, the pub industry is still facing significant challenges. 1,300 pubs have closed since 2005, thousands of jobs were lost, and family businesses closed their doors for the last time. It has been a bruising and challenging decade."

Government Action Urged on Sale of Cheap Alcohol Minister of State at the Department of Health, Alex White, has promised that the Public Health Alcohol Bill, currently being drafted, will underpin minimum unit pricing for retailing of alcohol products, regulation of marketing and advertising of alcohol, and

"As incoming President, I urge the current Government to address the sale and promotion of cheap alcohol, to introduce the ban on price-based advertising, and to bring in the statutory code of practice in respect of segregation."

The VFI's first female President Noreen O'Sullivan at the VFI's annual conference.

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Conference Report

(l-r): Eddie Creighton, Boyle, Co Roscommon, Senator Imelda Henry, Co Sligo, and Bernie and Michael Fitzgerald, Co Waterford.

separation of alcohol from other products. However, the new VFI President expressed concern about the high costs that pubs are still facing and about the government's failure to implement health codes. "As incoming President, I urge the current Government to address the sale and promotion of cheap alcohol, to introduce the ban on price-based advertising, and to bring in the statutory code of practice in respect of segregation," she said. "This is a massive social and health issue which cannot be ignored any longer. The time for action is now." VFI Chief Executive Padraig Cribben said that the federation was "deeply disappointed" by the consistent failure of the Government to implement health codes.

"There is a good deal of talk and promises but little action to date,” he said. “The Public Health Alcohol Bill has been continuously delayed and, as we are heading into another summer break, the VFI urges the Minister to do what he said he would do. There is absolute broad support for what you are talking about and there is no need to procrastinate any further.

The government has promised to introduce such measures but has yet to put its words into action.”

(l-r): Eileen Armshaw, Co Tipperary, with Eileen O'Gorman and Eileen Lawlor from Co Kilkenny at the VFI conference.

Pub is Crucial to Local & National Economy The 2013 employment level in the on-licence sector is 52,000 persons out of the total of 92,000 jobs supported by the drinks industry. The average pub employs six people. This considerable quantity of jobs results in an estimated wage bill of a1.19bn, meaning the Irish pub makes a hefty contribution to the exchequer. Having previously been voted as the number one tourist destination by The Lonely Planet, the VFI is keen to outline the critical role the

(l-r): Noreen O'Sullivan with Pat Rouse, Ballina, Co Mayo and Rose Frawley, Kinsale, Co Cork at the conference.

27

Conference Report

(l-r): Mary Ryan, Margaret McMahon, and Mary O'Dea, all from Co Limerick.

(l-r): Kevin Heffernan, Pat Rouse, and Alan Gielty, all from Co Mayo, attending the annual conference.

Clodagh Doyle, Claire Phelan, Natascia Angius, and Maree Horan, all from Co Wicklow, at the conference.

(l-r): Derek O'Donnell, Lawrence Walsh, Margaret O'Donnell, Aidan Carroll, Liam Murphy, and Fred Malzard, all from Co Kilkenny, at the annual conference.

pub trade plays in Ireland’s tourism output. The VFI is also confident of the contribution that the pub has to make to the recently launched Wild Atlantic Way. “The economic benefit of the Irish pub is there for everyone to see," said Padraig Cribben. "Accounting for over 50,000 jobs and contributing over a20m in employment-related taxes alone is ample evidence of that. Furthermore, we have played and continue to play a pivotal role in Irish tourism. Recent research shows that over 80% of tourists use the pub for food and/or entertainment and it is the number one attraction. Overall, we believe a growing tourism business will be good for the pub and the pub will be good for tourism. The recent launch of ‘The Wild Atlantic Way’ is a case in point. The pub will be central to almost all of the offerings along this way. I would ask where else will people be fed and watered along the route?”.

Noreen O'Sullivan told delegates that the pub trade will be central to any economic recovery and tourism industry revival. “I am fully behind the recently launched 'Support Your Local' campaign," she said.

"In the case of my own county, Tipperary, 4,385 jobs are supported by the drinks industry, generating a107,000,000 in payroll per annum. The Irish pub

"The last thing the consumer needs is more tax and I would encourage people to remember that excise is a tax on the public not the publican.”

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has a future worth fighting for. The pub of tomorrow will be very different to the pub of today. Publicans must focus on changed offerings with an increased emphasis on events. Constant evolution and innovation will ensure survival."

The Irish pub is also a critical player in the local economy, with figures showing that 64% of VFI pubs support local suppliers while the pub also supports 7,000 local enterprises in total. In addition, the average spend per pub on capital and refurbishment is a23,000 per annum, which benefits local tradesmen, carpenters, electricians and other trades.

No More Taxes Noreen O'Sullivan pointed out that at a time when we are enticing more tourists, Ireland already has one of the highest levels of excise in the EU. "For example, the combined excise and VAT on a pint in Ireland is 68 cent and in Spain it is only six cent," she said. "The pub industry needs relief from the current penal rate of excise. My message to Government will be very clear. No more taxes.” This message was endorsed by Padraig Cribben who said that there has been visible evidence of consistent price reduction in the promotion and sale of cheap alcohol in the supermarket trade over the years. "For example in 2005 a slab of Guinness was promoted at a39.97 and marketed as selling at cost," he said. "Today that same product is selling at a24. If a39.97 was the cost in 2004, how can a24 not be classed as below costing selling today?” he asked. Mr Cribben also underlined the importance of no more excise hikes.

"The last thing the consumer needs is more tax and I would encourage people to remember that excise is a tax on the public not the publican,” he said.

Tools of the Trade

Cream Supplies Soda Plus

Tools for the

Trade Essential Product Knowledge

The new stainless steel Soda Plus from Cream Supplies is a costeffective way of carbonating soft drinks and it also works with alcoholic drinks. With a two pint (1.2 litre) capacity, it is also effective on thicker liquids and fruit juices which could contain seeds. The Soda Plus comes with a measuring tube/filling funnel, a plastic charger holder, a gas head for charging, and a screw lid for drink storage.

The container is dishwasher safe. It is priced at £24.49 (inc VAT) and £20.41 (ex VAT) and uses CO2 cartridges, which are available from Cream Supplies.

For further details, check out creamsupplies.co.uk

Hoshizaki Eco-Friendly Refrigeration Hozhizaki’s new range of ECO standard, hydrocarbon-refrigerated fridges and freezers are designed to function reliably in conditions of up to 43˚C. Rapid temperature recovery is aided by an efficient air circulation system. Cabinets can accommodate up to nine shelves (single) and 18 (double), while strong support brackets allow for customers’ own gastronorm pans/trays. Each unit comes with two removable shelves, though customers’ own pans can also be used.

Cabinets and counters have smooth stainless steel surfaces for easy cleaning and shelves and brackets can be removed easily without the need for tools for cleaning. All units also feature castors. Further details are available from www.hoshizaki.com.

Costa Express Marlow Vending Machine Coffee company Costa Express has recently launched Marlow, a vending machine which replicates the experience of Costa Coffee shops in self-service format. An elegant machine, the Marlow was designed by Italian design house Pininfarina, which has previously designed yachts, air planes and cars, including Ferrari. The Marlow uses audio to reproduce the shop experience, including grinders at work and coffee shop ‘hustle and bustle’. It also features an interactive HD touch screen created by a number of specialists, including gaming experts Atomhawk, who previously worked on Harry Potter and Lord of the Rings. For more information on the Marlow, or partnering with Costa, visit www.costa.co.uk /business/marlow.

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Tools of the Trade

Miele Professional Dishwashers Efficiency is the name of the game with Miele Professional's new Speed and SpeedPlys fresh water dishwashers which offer short cycle times of as little as five minutes. These short cycle times of five minutes (SpeedPlus) and eight minutes (Speed) are achieved through the use of a new electronically-controlled heater pump which heats the water on its way to the cabinet. Reduced cycle times also result in energy savings - 'Short' and 'Universal' programmes require only 0.1 kWh per cycle. Capacities in the new models have also been increased by 20% and the new versatile basket can take up to 456 plates per hour. Other innovations include EasyOpen (adding further items to a programme which has already begun) and a new salt reservoir which can hold 2kg of salt and is located in the door rather than below the cabinet, making salt refilling a simple task. To find out more, visit www.miele-professional.ie/.

Pantheon Height Adjustable Salamanders The new range of height adjustable salamanders from Pantheon can cook, brown, reheat and contain many different types of food, and are ideal for finishing foods, such as au gratin dishes, prior to service and for warming plates. Adjustable up to 140mm, cooks can enjoy precise control over heat intensity and distribution, with a temperature range between 50째C and 300째C, with the added benefits of significant savings in energy and focused heat, leading to cooler kitchens. The plug-in unit is quite versatile and can be placed on a worktop or on shelves and its non-slip rubber feet keep it firmly in place. The range comes in two size options - the AS450 (heating zone of 440x320mm) and the larger AS600 (heating zone measuring 590x320mm). The manual controls are quite easy to use and the unit is easy to clean, thanks to the removable drip tray and grille. For more, visit www.pantheonce.co.uk.

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Training

Is Your Bartender in the

21st Century?

The modern bartender needs a wide range of skills to allow them to achieve competence and job satisfaction and to ensure that they eventually progress to senior and management positions in the industry. Andrew O’Gorman reports.

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rainees are obvious candidates for onthe-job training. Not all of the skills that are required to be a professional bartender can be transmitted by the busy proprietor or bar manager and in the case of trainees there are likely to be areas where 'remedial' education would not be amiss.

In the late 1950s and early 1960s meetings were held at the School of Commerce and Retail Distribution, which was located at 18 Parnell Square in Dublin, to explore the possibility of providing suitable educational and training courses for personnel engaged in the licensed trade. The executives of

Willie Aherne of the Palace Bar chats with a customer.

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the Licensed Vintners Association and the Irish National Union of Vintners Grocers and Allied Trades Assistants were represented, as well as members of the City of Dublin Vocational Education Committee.

The educational authorities stressed the desirability of entrants/apprentices to the trade having a recognised minimum standard of education. Courses for apprentices commenced in 1963. The following subjects were covered: English, Customer Service, Product Knowledge, Equipment, Law, Hygiene and Cocktails. This course was run in association with the Licensed Vintners Association and the first licensed trade diplomas were awarded in 1966.

Clare Vocational Education Committee and Bord Fáilte starting providing training courses for the hospitality sector in 1954. Courses were held in Shannon, Co Clare, Bundoran, Co Donegal, Cobh, Co Cork and Rosslare in Co Wexford. A catering school opened in Athenry, Co Galway in 1958 to train young men as chefs and waiters and the Holy Ghost Fathers opened their Catering Training School at Rockwell College, Co Tipperary, in the same year.

Bar courses followed later in some of those locations and in many other locations under the auspices of CERT Ltd, which was founded in 1963. Those courses continued until 2003 when the organisation became known as Fáilte Ireland, following the merger of CERT and Bord Fáilte. Fáilte Ireland was formed in May 2003 under the National Tourism Development Authority Act as Ireland’s national tourism development authority, responsible for supporting Ireland’s tourism industry and sustaining Ireland as a high-quality and competitive tourism destination. As part of this, Bord Fáilte Éireann merged with CERT in order to increase the focus on achieving a cohesive

Training

Photos Courtesy of Dublin Bar Academy.

tourism strategy for Ireland to ensure a strong and sustainable tourism industry. Dublin Tourism merged with Fáilte Ireland in 2012.

these day-release courses, which were free to bar apprentices following the introduction of free second level education in 1966.

Fáilte Ireland remains active in education and training but in recent years virtually all of its emphasis has been on developing management skills through its Cornell University Management Development courses and other programmes. However, as the tourism industry moves to recovery in 2014, it is of great concern to the bar trade that there is virtually no skills training for bartenders. Indeed, training opportunities for aspiring bartenders are currently few and far between, especially with the discontinuation of the apprenticeship courses for bartenders which were run by Dublin Institute of Technology until 2010.

In the 1970s up to 500 apprentices were attending

Today, there are few schools-based skills training programmes as former Regional Technical Colleges became Institutes of Technology in recent years and some aspired to be recognised as universities. The result of this is that the Institutes of Technology and Dublin Institute of Technology are no longer providing entry level courses and are putting their resources into full-time Higher Certificate, Diploma and Degree programmes. The numbers accepted on these courses is quite restricted so the industry can quite legitimately ask 'what training courses are available for bartenders in the 21st century?'

“Today, there are few schools-based skills training programmes as former Regional Technical Colleges became Institutes of Technology in recent years and some aspired to be recognised as universities.”

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During my time as Head of the Department of Bar and Meat Management (now the College of Arts and Tourism) at Dublin Institute of Technology in Cathal Brugha Street, I led the development of a BSc Bar Studies (Management & Entrepreneurship) honours degree course, which commenced in 2007. The following are some of the modules covered over the four-year course: International Bar Service and Commodities; Languages; Food and Beverage Studies; Culinary Information Systems; Wine Studies; Bar Preparation and Service; Cocktail Making; International Beers and Draught Dispense

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*Sky TV/Molson Coors (IE) Offer: Available to on premise licensed outlets, being independent outlets (or outlets with a group of no more than 20 outlets) who subscribe to Sky Ultimate/Sky Ultimate Plus and comply with Molson Coors (IE) terms. Minimum 12 month term for Sky TV and a 2 year term to Molson Coors (IE) products applies. Discount varies depending on bundle chosen, other terms and conditions apply including minimum stock purchase. Promoter: Molson Coors Brewing Company (UK) Limited. General: HD-Ready TV and SkyHD/Sky+HD box required for HD viewing. Excludes set-up costs, standalone channels and pay-per-view. For details of the Sky Ultimate package visit www.sky.com/business.

Training

“The critical need to align education and training more clearly with the demands of the labour market, means that there has never been a more opportune time to examine the apprenticeship system.”

Management; Services Marketing; Spirits; Liquers; Financial and Cost Accountancy; International Legal Studies, Professional Bar Management; Human Resources Management; Advanced Wine Studies; Property Asset Management; Strategic Management; Occupational Health & Safety.

The following modules of the degree course are available as part-time courses. The cost of these courses, as listed on the DIT website in December, 2013, is as follows: Wine Studies 1, a891; Wine Studies Advanced, a899; Bar Preparation and Service, a709; International Bar Service and Commodities, a669; Professional Bar Management Studies, a716; Cocktail Making, a600; International Beers and Draught Dispense Management, a716; Spirits and Liquers, a716; Advanced Cocktail Making, a600. These courses are over one semester (12-weeks duration).

Bartending courses are run at a number of Institutes of Technology such as Athlone, Cork, Galway-Mayo and Letterkenny. Athlone IT and other colleges run a two-year Higher Certificate in Arts - Bar Supervision.

The aim of this programme is to provide students with the professional craft and supervisory skills in bar and beverage service so that they can provide a quality and unique customer experience in the Irish tourism industry. Students have the opportunity

About the Author

Andrew O'Gorman is Treasurer/ Secretary and Honorary Life Member & Past President of the Bartenders Association of Ireland. He is Secretary of the Irish Guild of Sommeliers and an accredited social responsibility tutor with the International Bartenders Association.

He is an external examiner for Athlone Institute of Technology and was a judge at the World Sommelier Competition in Santiago, Chile in 2010.

He has also acted as a judge for many of the World Cocktail Competitions, including at the 2012 event in Beijing, China, and he will be travelling as a delegate to the World Cocktail Competitions and Congress in Capetown, South Africa, in September. Andrew has been on the judging panel of the Licensing World Bar of the Year Awards since their inception.

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to take part in competitions, such as the National Cocktail Competition and the National Hospitality Student Cocktail Challenge (held for the first time this year at Hospitality Expo in the RDS and run by the Bartenders Association of Ireland), in field trips, and to enjoy guest speakers who come to Athlone Institute of Technology. The course also covers the application of business principles to bar and beverage service operations in the areas of marketing, merchandising, sales, and cost control. Students also learn how to identify and apply appropriate legislation in relation to equality, employment, environmental best practice, food safety, health and safety, licensing laws and the responsible serving of alcohol.

The following courses have been discontinued

by Dublin Institute of Technology in recent years: Certificate in the Principles and Practices of Food Hygiene for Bartenders run in association with the Vintners’ Federation of Ireland, Sommelier Certificate course run in association with the Irish Guild of Sommeliers, Principles of Bar Management and Bartending Supervision, run in association with the Licensed Vintners Association, along with entry level basic skills courses in bartending for school leavers and the unemployed.

As entry level bar courses were free to entrants to the bar trade for many years it is difficult to see who will provide these courses in the future and who will pay for them. Various trade organisations have been vocal on the shortage of skilled personnel and the need for more training. Commenting on the apprenticeship system in 2014, Minister Ruairi Quinn said that apprenticeships should be seen as a partnership between education and enterprise.

“In order to produce an apprenticeship system fit for the 21st century we need to have the business community on board,” he said. “Education will fulfil its responsibility with regard to the off-the-job training while industry needs to fulfil its role in identifying the areas for new apprenticeships and ensuring there are meaningful placements.” The full report can be accessed at http://www.education.ie/en/Publications/ Policy-Reports/Review-of-Apprenticeship-Trainingin-Ireland.pdf Up until 2010, I was involved in the running of bar courses at the City of Dublin Vocational Committee and at the Dublin Institute of Technology where bar apprenticeship courses were available at no cost to students. Major structural reform of education and training, particularly the creation of SOLAS and the establishment of Education and Training Boards, and the critical need to align education and training more clearly with the demands of the labour market, means that there has never been a more opportune time to examine the apprenticeship system. We need to look at how we can strengthen and develop it to ensure that we have an adequate supply of professional bartending personnel.

LVA Update

Restaurants

Rival Pubs for Share of Drink Spend

Thirty years ago pubs were the repository of Irish culture but the explosion in the profile and popularity of food and dining out has pushed the pub out of poll position and it has to fight back.

John McKenna (right) with the LVA's outgoing Chairman Tom O’Brien of the Ferryman Pub and Vice-Chairman John Nealon of Blue Café Bar, Skerries.

John is the LVA's incoming chair this year and is expected to be elected to the chair in the next few weeks.

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hat was the message from food writer John McKenna who addressed the Licensed Vintners' Association annual luncheon at The Four Seasons Hotel in Dublin on March 19th. “Restaurants get daily newspaper and TV coverage and that movement towards food has created a problem for pubs,” he said. “Emigration has taken the younger drinkers out of the country and drinking is now happening increasingly at home and that is in part due to the increasing availability of cheap alcohol.

Peoples’ tastes are evolving quickly and publicans have to respond to that. The licensed trade was where all the social life of the country took place but the industry can’t be complacent about that. Dublin pubs have been weathering a perfect storm in recent years.

Most stories about drinking in the national press are negative. Wine is sexy, as is food, and everyone writes about wine, not other drinks. Food has got better every year for the past 25 years year-on-year – can we say that about any other aspect of our culture?”

To illustrate the way in which the market has changed, he referred to John Farrell, the man behind Ranelagh's Dillingers, The Butcher Grill, Mexican restaurant 777 on South Great George's Street and, more recently, Super Miss Sue, a new seafood cafe on Drury Street. “These restaurants are taking the alcohol market away from the licensed trade because

of the availability of cocktails,” he said. Describing John Farrell as “the publican’s nemesis”, he said that he had “set the template that other restaurants want to follow” and that this is a challenge for publicans.

“The good restaurant with the good mixologist is a real threat to publicans and the LVA needs to get that market back," he said. "How? You have to make cocktails – it is not enough to just pour a drink, you have to make a drink. This is the biggest driver in restaurants but it has to become the driver in the licensed trade because it is where the money is.”

He also said that publicans need to capitalise on the growth in popularity of craft beers. “Craft beer brewers are keen to work with publicans so find out who the Dublin craft brewers are and get them to make special brews for you,” he said. “For example, Dicey Rileys in Ballyshannon started a micro brewery last year which produces Donegal Blonde beer. When it comes to food, the gastro pub has never taken off in Ireland but one approach is to make food an occasional thing by creating a food van and collaborating with a supplier. Pubs are still at the centre of the culture and a lot of what restaurants offer is an imported culture whereas you offer a native product. The restaurants have had a great 25 years but it is time for you to make the next 25 years the publicans 25 years!”

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Training

Dramatic Growth in

Italian & Spanish Wines

Wine and spirits distributor J&C Kenny is reporting dramatic growth in the popularity of wines from Spain and Italy in the last three years.

“

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he higher rate of duty, coupled with a decrease in disposable income, has forced the consumer to rethink traditional wine choices and focus on quality-led, reasonably priced wines,” says Managing Director, Jackie Kenny. “Both Italy and Spain have great variety within their landscapes and have managed over the past 20 years to work well with a wide variety of grape types to express themselves in a very unique and quality-driven way. Both have focused their efforts in producing consumer-friendly quality wines with attractive labeling and keen pricing. This, coupled with a strong marketing campaign by their respective wine boards, means that it is hard for the importer not to notice their presence at wine expos.”

very spontaneous way. Chianti is the homeland of Sangiovese, and 'Campoluce' typifies the style rustic bramble and dark cherry, touched up with spice, cloves and earth leads onto a medium palate offering similarly bright red fruits, spice and lovely dusty tannin. Like any true Italian wine, it really shines with food.” Sensi Campoluce Chianti was a Gold Medal Winner in the Berliner Wein Trophy 2014.

Spain

“As the world’s markets suffered a downturn, and duties on wine increased rapidly, one country soon emerged as offering the best value wines in Europe – Spain,” says Jackie. “It's been a long time coming but at last we have found a wine from Rueda - Calamar Verdejo - that shows off the region's potential to the full. Calamar is Spanish for squid the distinctive label plays with the idea of squid ink and free-falling liquid. Calamar comes from Diez Siglos de Verdejo (Ten Centuries) which, as its name suggests, carries on the tradition of wine growing which began in this region in the 11th century when the Arabs introduced the North African varietal Verdejo. Firmly rooted in the soil but with its eyes on the future, the winery produces white wines of exceptional quality, displaying a singular expression of their soil and climate. This wine has lively, racy acidity, with bright, fresh, ripe lemon fruit alongside peach and a touch of spice and herb. The mouth watering acidity makes for a really lengthy, tangy lemon finish. This is a perfect aperitif wine or as a partner to shellfish. And it's a Decanter Silver Medal winner to boot!”

Italy

As a small family company, J & C Kenny strive to import all their wines from like minded, small family-owned wineries. “We feel that this approach helps to guarantee quality control and fosters great relationships in the marketplace,” says Jackie Kenny. “One of our most successful partnerships is with the Sensi Family in Italy.

The Sensi family have been making wine in the Tuscany region since 1890, with the fourth generation, Massimo and Roberta Sensi, running the business since 1987.

“Based in Lamporecchio, Tuscany, Massimo Sensi believes that any wine which bears the Sensi name must tell their story and J&C Kenny are delighted to introduce our first organic Chianti – Sensi Campoluce Chianti - from such an iconic Italian producer,” says Jackie.

“Campoluce means 'light on field' so this wine is about respecting the local land and about making every effort to limit the stress of the vineyard and the soil where the grapes grow, leaving them to grow up in a 36

At J&C Kenny, we offer a complete solution to both the on and off trade in Ireland with a comprehensive selection of branded spirits, beers, waters and juices.

In addition, we provide an exclusive wine portfolio from the best vineyards around the world which are specifically chosen for their quality.

Tel: 091 794308 • Fax: 091 794737 • www.jckenny.ie Unit 9, Oranmore Business Park, Oranmore, Galway

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