Hospitality Review Summer 2016

SUMMER 2016

The VOICE of Northern Ireland’s catering, licensing and tourism industrydrinksnews

review NI

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STATE OF THE ART: Stephens Catering Equipment, international suppliers of top quality catering equipment including its own stainless steel fabrication, has recently expanded its showroom and training and test kitchen in Broughshane.

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OUI CHEF: A new initiative started by work-based training provider Belfast Central Training offers a reliable recruitment solution for permanent, short term and contractual staffing needs addressing a major shortage in the hospitality sector.

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SUPERIOR SERVICE: Tennent’s NI tells HRNI how it has built its business on world-class brands and great local service, servicing 1,500 local businesses and investing £2.3m over the last three years to deliver a full one-stop-shop service to its customers.

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THERE IS NO PLAN B: says Hospitality Ulster, in its eight-page pullout document identifying the key issues requiring action to release the full economic potential of the hospitality and tourism industry in Northern Ireland.

RECOGNISING THE BEST: May was a busy month on the awards circuit, with the 21st annual Janus Awards recognising hospitality professions at the Ramada Hotel, and the Northern Ireland Tourism Awards held in St Columb’s Hall Derry~Londonderry.

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Allergy risk highlighted to the hospitality trade T

Alyson Magee Editor

he recent prosecution of a restaurateur in North Yorkshire, following the death of a customer who had clearly stated his allergy to nuts, highlights the need for all venues to be vigilant about both customer needs and the contents of the food they serve.

The Food Standards Agency (FSA) and Allergy UK recently published research suggesting, while the situation has improved, one in four people with a food allergy has experienced a reaction while eating out in a restaurant or cafe since the Food Information for Consumers Regulations was introduced in December 2014, and 19% of those allergic reactions resulted in a hospital visit. FSA estimates 2% of adults and 8% of children (which equates to around 28,000 adults and 30,000 children) in Northern Ireland may have a food allergy.

The British Hospitality Association is warning that, while the North Yorkshire incident occurred prior to new allergen labelling legislation, caterers need to pay attention to their food ingredients to avoid cheaper substitutions or adulterated products and ensure their staff members are allergen trained.

This is one case in which EU regulations are proving to be timely and necessary, which segues nicely into my personal message of support for ‘better together’ in the EU referendum on June 23.

Remodelled Belfast Waterfront opens its doors

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Pictured are, from left, Maeve Hamilton, head of ERDF Managing Authority; Colette Fitzgerald, head of European Commission in Northern Ireland; Terence Brannigan, chairman, Tourism Northern Ireland; Suzanne Wylie, chief executive, Belfast City Council; Lord Mayor of Belfast, Councillor Arder Carson; Trade Minister Jonathan Bell; and John McGrillen, chief executive, Tourism Northern Ireland.

elfast’s creativity and energy took centre stage at the end of April when the remodelled Belfast Waterfront reopened its doors as a world-class conference facility.

Over 200 invited guests enjoyed a creative showcase of young talent from across the city and a sampling of the finest local food and drink produce inside the new look venue, which has doubled in size to cater for up to 5,000 delegates per day across

a range of conferences, exhibitions and events.

The £29.5m investment by Belfast City Council, Tourism Northern Ireland and the European Regional Development Fun, through the European Sustainable Competitiveness Programme for Northern Ireland, has already secured 30 international and national conferences, and is expected to bring in £100m and 1,500 new jobs for the local economy over the next five years.

Belfast hotels hike creates alarm bells for NIHF N orthern Ireland Hotels Federation (NIHF) has expressed concerns rapid expansion will tip the Belfast hotel market from a current position of insufficient room numbers to a vast oversupply.

In its Hotel Expansion Report May 2016, NIHF cites an increase of 1,112 rooms which should all progress to building within the next 12 months in Belfast, including the Titanic Hotel, Bedford Hotel, AC Hotel

by Marriott At City Quay, Maldron Hotel, Hope St, Grand Central Hotel, Benedicts Extension, Bullitt Hotel and Jurys Inn extension.

Longer-term prospects, meanwhile, total 1,366 rooms in Belfast, including the Titanic Quarter Hamilton Dock and South Yard hotels, Ten Square extension, Tomb Street, National Hotel, 6-8 Queen Street, Crumlin Road Courthouse, Fanum House, War Memorial Building, Bank Square and Donegall Street.

‘The figures from Q1 2016, would give cause for concern,’ says NIHF. ‘If you take the current Belfast hotel stock of 3,810 in Q1 2016 the occupancy was 63.2 over 91 days which means 219,120 rooms were sold. To get the same level of business, we would have to sell 311,070 rooms in 2018. This equates to some 91,950 rooms over the quarter or an additional 1,000 bedrooms per day.”

NIHF goes on to cite a number of projects completed or in planning across Northern Ireland. ‘Whilst there has been considerable activity in Belfast over the last year, we are now starting to get reports of interest in other areas,’ reads the report.

Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Stuart Gray Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI, 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210.

Contact: alysonmagee@greerpublications.com. Tel: 028 9078 3246 Sales: markglover@greerpublications.com. Tel: 028 9078 3234 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairperson: Olga Patterson The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Ciaran O’Neill Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF. 4 • HRNI SUMMER

Hospitality Review is copyright © Independent News & Media Ltd 2016

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Industry’s finest recognised at Northern Ireland Tourism Awards T

Pictured are, from left, Tourism NI Chairman Terence Brannigan, Deputy First Minister Martin McGuinness, Stephen Meldrum from the Slieve Donard Resort & Spa, collecting the Outstanding Contribution to Tourism award on behalf of Howard Hastings, First Minister Arlene Foster and Brian Beattie of sponsor Tennent’s NI.

ourism NI Chairman Terence Brannigan recently congratulated the winners of the Northern Ireland Tourism Awards at a gala ceremony held in St Columb’s Hall Derry~Londonderry.

The 2016 NITA awards included 14 categories, and two special awards.

Co Londonderry outdoor adventure centre The Jungle NI won the Outstanding Visitor Experience of the Year, while the Circuit of Ireland Rally lifted the Best Event or Festival Experience title, decided by public vote.

Galgorm Resort & Spa scooped the Hotel of the Year award. In other accommodation categories, the winners were Blackwell House, which lifted the Serviced Accommodation award; Number 1 Barn Lane, the Non-Serviced Accommodation award; and the National Trust's Crom Glamping Pods, which lifted the Unique Tourist Accommodation accolade.

In Northern Ireland's Year of Food & Drink, the Best Food Tourism Experience award went to contemporary Bushmills restaurant, Tartine at Distillers Arms.

The Outstanding Contribution to Tourism award was made to Dr Howard Hastings OBE, managing director of Hastings Hotels, who held

a widely-praised, six-year tenure as the chair of the former Northern Ireland Tourist Board.

Mary Blake, a highly respected tourism development officer with Derry City and Strabane District Council, lifted the Local Tourism Hero award.

"There’s no doubt these awards are the biggest night of the tourism industry calendar and both the awardees and this city have done Northern Ireland proud,” said Terence Brannigan, chairman of Tourism NI. “I am confident that the best practice, the innovation and the creativity demonstrated tonight will underpin Tourism NI's efforts to help move the industry on and indeed strengthen the local economy."

Brian Beattie, marketing director at Tennent’s NI, said: “Our congratulations go to an outstanding group of award-winners whose vision, hard work and enthusiasm are reinforcing Northern Ireland’s growing international reputation as a uniquely hospitable destination. Derry did the sector proud, rolling out the red carpet with style and panache for a fabulous gala celebration of all that’s best in tourism and hospitality.” (More on p45)

Local food and drink industry

better off in a reformed EU, says PM

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orthern Ireland’s food and drink industry – which employs over 70,000 people – will be better off inside a reformed EU, the Prime Minister said last month (May) during an event held at Downing Street.

The event, part of the GREAT Britain campaign to drive UK exports, saw leading food and drink companies from across the UK, including Echlinville Distillery from Co Down, show off their best produce.

Nationally, exports to the EU from the UK’s food and drink industry contributed £11bn to the UK economy last year – and the Prime

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Minister warned that this could be put at risk if the UK votes to leave the European Union on June 23.

“With over 50% of Echlinville’s exports going to the EU, we value the ease and relative low cost of doing business within the EU’s single market,” said Jarlath Watson, director of Echlinville Distillery.

“Remaining within the EU will provide assurances to our new and existing customers, that we value our relationships with them and the access they provide us to their markets.

“Being our closest export market, we

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Jarlath Watson from Echlinville Distillery was recently hosted in Downing Street by David Cameron.

appreciate the shared practices and common policies that enable us to sell our whiskey in Germany, and our Poitín in Holland, with the same ease that we can sell our gin in London.”

SUMMER HRNI • 5

news

East Antrim businesses

put local tourist attractions on the map

Pictured are, from left, Judith Tweed, St Ronan’s B&B; Kelli Bagchus, Carrickfergus Enterprise; and Alison Brenan, Fools Haven Self Catering.

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usinesses from the East Antrim area are encouraging tourists to discover local hidden gems with the launch of the new East Antrim Coastal Way map.

Led by Carrickfergus Enterprise and supported by the Coastal Communities Fund, the initiative highlights local landmarks including traditional tourist spots Carrickfergus Castle and the Gobbins cliff path, as well as lesser known places such as Blackhead Lighthouse, the Knockagh Monument and the 4,000-year-old Ballylumford Dolmen.

“The East Antrim tourism offering is often bypassed as tourists travel along the coastline,” said Kelli Bagchus, manager of Carrickfergus Enterprise. “By highlighting our landmarks on the East Antrim Coastal Way, we are supporting the

high quality hospitality businesses throughout Newtownabbey, Carrickfergus, Larne and Islandmagee, while contributing to the wider industry.

“The re-opening of the Gobbins cliff path has brought more visitors to the area, but we see potential to continue this growth by encouraging tourists to explore the East Antrim Coastal Way.” Alison Brennen operates rental accommodation close to an exhibition on the life and career of the seventh US President Andrew Jackson, one of the attractions on the route. She said: “The viability of our business depends on tourists coming to this area and staying here. We have attractions here of great historical and natural significance that have gone under the radar during the recent growth of the local tourism industry.

“Coming into the summer months, we’re looking forward to seeing the benefits that an additional tourism boost will bring to the local businesses and communities involved.”

The Coastal Communities Fund, which supported the initiative, is funded by the Government with income from the Crown Estate’s marine assets. It is delivered by the Big Lottery Fund on behalf of the UK Government and the devolved administrations in Northern Ireland, Scotland and Wales.

‘Home of Amazing Moments’

campaign urges Brits to holiday at home

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n the run-up to May half-term and the summer holiday season, VisitEngland launched its largest domestic marketing campaign for 2016 to promote amazing ‘moments’ that can only be experienced on a trip across Great Britain and Northern Ireland.

The four-week #OMGB ‘Home of Amazing Moments’ TV, digital and print campaign, part of the Government’s GREAT Britain campaign, uses film and images of authentic experiences and activities shot on locations across the UK to inspire people to take a short-break at home.

The £2.5m campaign is expected to generate more than 1.3 million additional overnight stays in 2016, with a £100m boost to the UK economy. As in previous years, the campaign is run in partnership with the national tourism organisations of Scotland, Wales and Northern Ireland and tourism businesses across the UK. “From taking a dip in Wastwater Lake in the Lake District to riding the waves at Surf Snowdonia, from watching sunlight breaking over the Scottish Highlands to walking in the

Dunluce Castle (photo credit: VisitBritain/Ben Selway)

footsteps of giants along The Giant’s Causeway in Northern Ireland, the UK is packed full of incredible experiences that you can’t get anywhere else,” said Sally Balcombe, chief executive of VisitEngland/VisitBritain.

“By showing the sheer diversity of activities right here on our doorstep we want to inspire people to book a trip right now to discover their own amazing moments, driving growth in tourism across our nations and regions and spreading its economic benefits across the UK.”

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flogasprofile

Northern Whig, Belfast Head chef Rick Orr tells HRNI about a new food focus at the popular bar. coffee and a snack and shoppers and families on the weekend. We are also noticing an increase in the volume of tourists coming into the restaurant, the recent refurbishment is definitely bringing in more of a crowd.

WHEN DID YOUR RESTAURANT OPEN? I joined the Horatio Group six years ago. I wanted to join a reputable company with big ideas. Within a year, I had been given the position of head chef at The Northern Whig and the recent refurbishment has provided a great opportunity to try great new things in the restaurant here.

that is available to us; we’re inspired by what we can get from independent producers and how we can transform that into a variety of dishes to appeal to every type of customer. It’s important for me that the menu reflects the best of local seasonal produce that’s available to us in Northern Ireland, particularly this year as it is the NI Year of Food & Drink.

TELL US ABOUT THE SPACE YOU HAVE The Northern Whig has undergone some major changes recently, with a £300,000 refurbishment being completed in April. The new space focuses on creating separate areas within the bar, where people can enjoy various dining experiences.

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? To ensure our menu is catering for our customers, there are a number of things that we do to try and maintain a fresh and interesting menu.

We listen to customer feedback and take it on board when planning our menus, I ensure that everyone in the kitchen, regardless of the level they work at, tastes the dishes we are preparing when planning a menu and we try to identify niches in the market to help us stand out and offer something different.

WHAT FEEL ARE YOU AIMING FOR? With the new dining space and menu, we are aiming for a contemporary feel. The Northern Whig now offers a variety of dining experiences from a casual brunch at the coffee bar, bar buckets and small plates at the bar to traditional pub grub and intercontinental cuisine in the main dining area. We are aiming to offer something for everyone.

WHAT’S ON YOUR MENU? The menu is inspired by the fresh local produce

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WHO ARE YOUR CUSTOMERS? The Northern Whig gets a large variety of customers. Due to the location of the Whig, our customers range from the work crowd in for lunch during the week to people popping in for a catch up and a quick bite in the evening; business people conducting meetings over

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Previously, one of the challenges we would have faced would have been the misconception that the Northern Whig was predominantly a bar. We have always had restaurant customers, but the refurbishment and the focus on creating various dining spaces and options is definitely drawing in more people. The longer operating hours that we have now also provide more opportunities to serve a variety of dishes, from coffee and baked goods to brunch in the morning, right through to lunch and dinner.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? One of the key things for me is trying to identify gaps in the market or niche areas that haven’t been catered for yet. The focus on locally produced food that is traceable back to the field or farm is also a way that we try to stand out, it’s important to me that I know exactly where all of the ingredients are coming from to ensure quality for our dishes.

2-10 Bridge St, Belfast Tel: 028 9050 9888 Opening hours: Mon-Tue - 12noon - 11pm Wed-Sat - 12noon - 1.30am Sun - 1pm - midnight

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chefprofile

Kevin Watson, head chef at Killyhevlin Lakeside Hotel & Chalets, talks to Alyson Magee

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he joinery trade’s loss has been our gain with, in a coincidence mirroring the May profile, an oversubscribed joinery course at Fermanagh College of Further Education (now South West College) turning our featured chef to chefing.

“I took up the catering course instead,” says Kevin Watson, head chef at Killyhevlin Lakeside Hotel & Chalets, “and was sent on placement to the Killyhevlin 34 years ago.”

The rest, as they say, is history and Kevin worked in the kitchen with Gregory Dunne and later Gavan Murphy. “I would have learned a lot from both of them,” he says.

Kevin has been head chef for around 18 years, witnessing first hand the transformation of the venue into a four-star retreat with 71 rooms including luxury suites, lakeside chalets, an Elemis Spa, Health Club, Kove Restaurant and Boathouse Grill & Bar. “It’s been all down to the vision and forward thinking of the Watson family,” says Kevin, who

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is not related in spite of the shared surname.

This year, the family – who sadly lost well known hospitality figure Rodney Watson MBE in 2014 – are celebrating 40 years at the helm of the Killyhevlin.

Managing a team of around 30 in the kitchen including 16 chefs, Kevin says the Killyhevlin is “like an extended family”; in particular Senior Sous Chef Trevor Shannon with whom he has worked alongside for 20-plus years.

“Year of Food & Drink is a big focus for us and, at the Killyhevlin, we’re passionate about food and drink and local produce,” says Kevin.

“We source from land, lough and sea and use as much local food as possible. Our menus change according to the season, with lambing or the fishing season.”

Kove offers a range of wholesome and innovative dishes focused around fresh local produce such as Seared Donegal Scallops with curried parsnip puree, Clonakilty black pudding

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and cumin drizzle; Killyhevlin House Pate with chicken liver, Fermanagh black bacon and forest berry preserve; and Slow cooked Irish Ham Hock with Colcannon mash, wholegrain mustard cream and Savoy cabbage.

Crossgar Pallas supplies chicken, lamb and beef to the Killyhevlin, while other local suppliers include Keenan Seafoods for salmon, Fivemiletown for cheese, Erin Grove Preserves and O’Doherty’s Fine Meats for its well known Black Bacon. Among the trips offered on Killyhevlin’s water taxis is one to visit the island where Pat O’Doherty’s pigs are raised.

Describing his style of cuisine as “modern with a twist,” Kevin cites Anton Mosimann as an inspiration.

He usually takes Monday and Tuesday off but can work up to six days and a 60-hour week when necessary. Kevin lives in Enniskillen with his wife and two children and, in his spare time, enjoys chilling out and recharging his batteries as well as watching his son play football.

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foodnews

Top chefs cook up a feast for Daisy Lodge

Ciaran Taggart (Vanilla Restaurant), Paul Cunningham (Brunels), Darren Ireland (Vanilla), Simon Dougan (Yellow Door), Danny Miller (Balloo House), Phil Rodgers (Native by Yellow Door) and Joery Castel (Boathouse) are pictured with Joan Burden, hospitality manager at the Cancer Fund for Children.

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even of Northern Ireland’s award-winning chefs have created a Dinner with a Difference in aid of a local children’s cancer charity as part of Northern Ireland’s Year of Food & Drink.

Last month (May), the chefs took over the kitchen of Cancer Fund for Children’s Therapeutic Short Break Centre, Daisy Lodge, to create a mouthwatering seven course menu for over 70 guests.

The one-off event, which was a celebration of the best local produce and talent Northern Ireland has to offer, was organised by Simon Dougan, owner of The Yellow Door and involved six other top chefs including Joery Castel from the Boat House in Bangor, Danny Millar Head Chef of Balloo House in Killinchy, Darren Ireland from Vanilla Restaurant, Paul Cunningham Head Chef of Brunel’s Restaurant, Hazel Magill Head Chef of the Slieve Donard Resort and Spa and Phil Rodgers of Native by Yellow Door.

The theme for the evening was landscapes and places and with breathtaking Mourne Mountains as the backdrop to Dinner with a Difference, guests were in for a delectable sensory experience.

Highlights from the menu, which was accompanied by matching wines selected by Jane Boyce Master of Wines from JN Wine Merchants, included: Shellfish Tortellini with Strangford Sea Vegetables and Ballycastle Crab Consommé, Kitchen Garden Salad with Young Buck Brulee and Sweet Pickled Beetroot, Carnbrooke Salt Aged Sirloin with Ox Tongue and a beautiful Buttermilk Panna Cotta with Burnt White Chocolate. Guests also had the opportunity to take a little slice of the evening home with them in a goody bag of petit-fours.

“This truly was an unforgettable evening,” said Joan Burden, hospitality manager at Cancer Fund for Children. “I’m delighted that, most importantly, Dinner with a Difference has raised over £13,000 to support local children and families affected by cancer.”

Industry double for James Street South J

ames Street South is celebrating a clutch of industry wins after David Gillmore was named Best Chef in Ulster at the Irish Restaurant Awards last month.

The accolade came just days after Bar + Grill chef Carl Johannssen was Carl Johannssen awarded the title of Restaurant Chef of the Year at the Janus Awards for a second consecutive year.

Also at the Janus Awards, which are hosted by the Institute of Hospitality, Gillian Wilson and her management team at Cast & Crew in the Titanic Quarter were commended, as were Michael Cole and staff at Hadski’s, while David Gillmore was highly commended as chef at James Street South.

“We are delighted to have David and Carl recognised by two of the most respected industry bodies in the land,” said Niall McKenna,

owner of the James Street South Group. “The last 12 months have been fantastic for our restaurants and teams with numerous awards and accolades and these are all testament to the hard work and commitment from all our staff.

David Gillmore “We strive to provide locals and tourists alike with memorable, delicious and enjoyable experiences at all of our establishments, and recognition at this level can only serve to ensure our restaurants are top of the ‘to do’ lists for anyone looking for great food every day in Belfast.”

With four popular Belfast restaurants and an acclaimed Cookery School, the James Street South Group is also planning a new restaurant to open at Donegall Quay within the next 18 months.

Poor hygiene ratings apply to 5% of Belfast food businesses

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hile 5% of Belfast businesses selling food feature a poor hygiene rating of 2 or below under the Food Standard Agency (FSA) scheme, 13% of food businesses in London and 18% of those in Manchester and Birmingham scored 2 or below.

The statistics have been published by Checkit, which offers monitoring and work management solutions across the food, hygiene and other sectors. Research by Checkit also suggests 61% of consumers won’t eat at a restaurant, takeaway, coffee shop or pub with a low FSA Food Hygiene Rating while 75% wouldn’t risk dining at a restaurant implicated in a food hygiene incident.

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Checkit cites 77 restaurants, cafes, canteens, mobile caterers, pubs, takeaways, sandwich shops and hotels in Belfast as having a Food Hygiene Rating of two or below.

Belfast takeaways and sandwich shops had the highest percentage of low food ratings, with 13% scoring 2 or below, followed by 5% of mobile caterers. Just 2% of restaurants/ cafes/canteens required improvement.

Checkit’s consumer research also found that diners would rather put up with poor service from rude and unhelpful staff than eat at dirty restaurants. Two-thirds of respondents rated unclean or dirty premises as the first or second

reason for not returning to a restaurant. Just 16% cited slow or poor service and 32% said rude or unhelpful staff would stop them coming back to a restaurant.

“Food hygiene is now the number one priority for consumers when eating out, meaning our research should act as a wake up call for those restaurants in Belfast with poor food hygiene ratings,” said Dee Roche, marketing director, Checkit.net.

The Checkit Study is based on research carried out online with 1,000 consumers by Toluna in H1 2016, combined with analysis of the FSA’s Food Hygiene Rating Scheme website on May 13. twitter.com: @Hosp_ReviewNI

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advertorial

Abbey Bin Cleaning moves into the hospitality sector Before

After

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fter 18 years of trading in mainly the domestic market, Abbey Bin Cleaning is now offering its unrivalled service to the commercial sector.

Abbey Bin Cleaning can provide a cost effective, on-site solution for both general waste and food waste containers.

All washing is carried out using a fullyapproved, factory-built bin washing machine on site at customers’ premises on the same day emptying takes place.

As well as being fully approved, the business is insured and washes waste containers up to 1100-litre size, ie large fourwheeled bins.

The benefits to its client are simple, according to Abbey Bin Cleaning, with regular washing helping to remove unsocial smells and prevent infestation from pests and vermin including flies, mice, rats, foxes etc.

Abbey Bin Cleaning is delighted to provide its service to some of the country’s top hotels, bars and restaurants as well as nursing homes, shops and waste collection companies.

While the new service is currently available in the Co Antrim and Co Down areas, the business hopes to be operating throughout the Province in the near future.

For more information, visit the web site www.abbeybincleaning.com or call 02890 852724 or 07833 721600. www.hospitalityreviewni.com

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advertorial

Ongoing investment pays dividends for

Stephens Catering A

t Stephens Catering Equipment, we ask be cooked and plated and put into the trolley clients to consider the whole life cost of their where it is used as a fridge. The trolley can commercial kitchen which includes: then become an oven and regen • Capital cost the plated meals to serving • Life expectancy of the temperature and, after product that, it can hold at • Energy cost to run or this temperature use the equipment until serving. All • Maintenance the cooking can cost including be done in servicing - often quicker timing, the combination saving on both of energy cost and labour and maintenance can be energy costs. more expensive than Stephens the initial capital outlay Catering • Is the cooking or Equipment can refrigeration appliance demonstrate the intelligent or labour saving?

Induction Cooking Darren Brinn Does it need constant supervision methods, which use electric or can you tell it what to do and go energy more intelligently and is 90 and do something else? % efficient as opposed to gas which is about • Do you know how to get the best out of the 50 % efficient. The induction energy goes appliance and have you and your staff been directly to the food, where as some of the gas trained, not only on the use, but on cleaning and energy is lost to the surrounding area. simple maintenance to extend the product life The induction 5 kw ring will heat the same cycle? amount of water in just over half the time it These are the reasons why Stephens Catering would take on gas. Yes, it is more expensive Equipment Co has developed their training and but advantages are: less extraction cost, test kitchen. much more energy efficient and less servicing Customers are invited to use the facility to as the food cannot come into contact with enhance staff knowledge on the use of the the component parts. However, the biggest equipment, to see what newer techniques are advantage for Ramore Restaurants with their available and get the most out of their kitchen induction griddles is less heat in the busy space and the equipment in it. kitchen. We are currently kitting Kilmarnock Stephens Catering Equipment doesn’t just want College in Scotland where the training kitchen to drop off boxes, leave the manual and wish the is half induction, half gas. Induction is worth customer all the best. They want to continue on considering. a knowledge-led journey and show staff how to We have, over the last few years, optimise their capability and improve food quality, significantly invested in our business. We whilst reducing energy and labour costs. purchased new Break Press and Punch Stephens Catering Equipment recently fitted out machines to speed up the manufacturing Croke Park, where Rational Ovens were installed process. and are used exclusively for all food production We now manufacture a one-piece including chips. top ‘Dirties’ Dishwash Table with Stephens Catering Equipment also sell the 400 mm raised edge to catch the Frima Multi Efficiency Cooking Centre, and many excess water from the pre rinse are saving over 2 ½ hours of cooking time per spray. We now manufacture day with better quality food and, of course, 30 % canopies to DW172 Standard, less energy.

A Heating & Ventilation Best The new Self Condensing Hobart Ware Practice Standard and our Washing with insulated hood saves 3 kw per fabricators are trained to P601 hour. and P602 which means, not Hobart has introduced the double racking only can they design kitchen system, not only in the pass through machines but extraction systems, but also can also in their undercounter range. The doublesign them off. capacity enables washes to be done quicker with Since we started designing and less people. installing kitchen ventilation, we have Moffat catering equipment has developed a manufactured over 250 systems. We have banqueting trolley where food for a function can developed into manufacturing commercial 12 • HRNI SUMMER

kitchen furniture using corian and granite with wooden and laminate colours to soften the look.

Many of our counters are installed in UK and Irish universities, and in Google’s European HQ in Dublin. We have just received the order for our sixth building project in Google, which now employs upwards of 3,500 people in Dublin.

About 40 % of our turnover is now export to Southern Ireland where we are working with other flag ship companies like Twitter, Deusche Bank, Air bnb, Analog and Facebook. All these flagship companies are based in Dublin, where there is low corporation tax. Wouldn’t it be nice to have some of their big names in Belfast or anywhere in Northern Ireland?

What’s next for Stephens Catering Equipment?

We want to marry our manufacturing capability with the induction technology and manufacture a cooking suite, where we could give an accurate running cost in terms of energy usage.

Currently, chef and clients can give accurate food cost and labour cost but not energy usage.

Going forward, food waste may create an issue in Northern Ireland with food waste legislation banning waste being disposed to sewage. We have newly installed a waste station and composter for food waste in one of the local resorts here. They are turning their food waste into compost which can be used round the estate on lawns, gardens and the kitchen’s vegetable and herb garden.

Further investment will include a new service system for our engineers on the road throughout Ireland and expansion further into the UK. Having been in Scotland for four years now, there is an opportunity for future growth and to capitalise on jobs already completed in England and Wales.

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Karen Cosgrave, Sinead McKinley, Gerard Murphy, Graeme O’Neill

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Local hospitality sector

attends launch of extended showroom

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Paul Caves, Ian Manson, Darren Brinn, Councillor Billy Ashe, Ian Paisley Junior, Phillip Waring, John Rutherford and Tommy Caves.

Councillor Billy Ashe, Tommy Caves and Ian Paisley Junior.

Jim Allistair, Betty Caves and Ian Manson.

Paul Caves, Catherine McKeever.

Gary Mark, James McNeill and Ian Paisley Junior.

John Rutherford and Joanne Stewart.

Howard Hastings and Ian Paisley Junior.

Marcia Ormiston, Paul Caves, Ian Paisley Junior and Geraldine Ward.

Linda Williams, Anne Donaghy, Paul Caves, Declan O’Loan, Councillor Billy Ashe and Ian Paisley Junior.

Eugene McKeever, Catherine McKeever and Peter Smith.

SUMMER HRNI • 13

training&recruitment

Oui Chef offers a reliable recruitment solution

to permanent, short term and contractual staffing needs The local hospitality sector is struggling to find both permanent and, in particular, temporary staff but a new initiative aims to provide a simple, efficient and affordable solution, Roger Moynihan – chef/trainer at Belfast Central Training and recruitment consultant at Oui Chef – tells Alyson Magee.

Roger Moynihan

WHAT IS OUI CHEF? Oui Chef is an initiative started by Belfast Central Training, a work--based training provider, in response to an identified niche in the employment market.

Oui Chef is a new recruitment agency based in Northern Ireland. Our aim is to provide temporary and permanent staff to employers

and to provide employers with a portal to advertise for free on our jobs board. The idea of Oui Chef came about when we realised that there was a significant shortage in the supply of good chefs in the Province.

Our recruitment website – www.ouichefni. com – is very simple to use and invites people to register as a chef, other hospitality employee

or as an employer.

For any employer signing up with Oui Chef, we will automatically post for free any positions they have available on the jobs’ board.

Unlike many traditional recruitment agencies, Oui Chef focuses mainly on chefs and associated hospitality support posts such as front of house, bar staff, waiting staff etc.

Whether you’re a hotel, restaurant, pub or contract catering business, we can recruit the prime chef for you.

Get in touch:

(028) 90 267905 • (028) 90 267906 • w: www.ouichefni.com

14 • HRNI SUMMER

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www.hospitalityreviewni.com

training&recruitment Apparently, pot washers are as thin on the ground as chefs are.

WHAT IS THE CONCEPT BEHIND OUI CHEF? Due to the way the industry has changed, many chefs now work shift patterns like four days on and three off. Some chefs would prefer to go and work somewhere else on one of their days off and we can offer these people the opportunity to earn additional money. Oui Chef is also ideal for semi retired or people returning to the trade. It is an opportunity for students to register as temporary and fulltime work will be posted on our jobs board giving them the freedom to take up work when they can.

It is our intention to work with all types of establishments and employers where catering and hospitality has a role.

Oui Chef's intention is to take the hassle out of the recruitment process for busy employers.

As we all know this can be a lengthy and costly procedure and, if you don’t get the right person the first time, you have to go through it all again. Oui Chef can take the pressure out of this process for you.

Again, this initial recruitment process is free with a fee only being payable when an appropriate person is sourced.

HOW DOES OUI CHEF WORK? Oui Chef works in two ways. For individuals, all you’ve got to do is click on the website, www. ouichefni.com, fill in the information required and, within a couple of days, our admin team will contact you to complete the registration process. After that, it’s just a matter of matching the individual up with suitable posts.

Employers also register via the website www. ouichef.com and, once this is completed, they are free to advertise posts and/or request temporary staff.

Post information is also sent out to clients using text and social media, ensuring a speedy turnaround.

Employers are given the choice of a number of suitable candidates and can interview those who seem suitable from their CV. Individuals are under no obligation to take up a post that has been offered to them. You don’t have to take the work if you don’t want it. Oui Chef aims to become the biggest resource for chefs and industry people in Northern Ireland, and we don’t want it to be just Belfast-based or restaurant-based. We are looking to take on contracts with hospitals, large outside caterers, schools – all of those have hospitality and catering needs.

Free training For your workforce www.hospitalityreviewni.com

HOW BIG A PROBLEM IS RECRUITMENT IN NORTHERN IRELAND? The chef and hospitality sector shortage is real and growing and, despite the increasing interest in food and a seemingly inexorable rise of the celebrity chef, for those on the front lines – in the kitchens and on restaurant floors – glamour is hard to come by.

Even industry leaders acknowledge that jobs in restaurants, and especially kitchens, are widely viewed as unpleasant, poorly paid and difficult. In Northern Ireland, industry leaders are working hard to promote hospitality as a promising, engaging and satisfying career choice.

A lack of interest from the rising generation of future workers is reflected in the experience of employers who are constantly combating staff shortages.

However, our main aim is to produce talented, versatile chefs for an industry that is struggling with these skills shortages.

Up until recently, we really didn’t have an issue with recruiting chefs in Northern Ireland but there has been a problem with young people coming through and we have lost a generation.

There just seems to be a lack of young people coming into the industry.

WHAT SERVICES DOES BELFAST CENTRAL TRAINING PROVIDE? Belfast Central Training is a well-established, work-based training company providing vocational and apprenticeship training primarily to the 16-24 age group. They provide onsite training for the hospitality and catering industry and are recognised for this by City and Guilds and by the Department for the Economy with whom they hold training contracts.

WHAT WILL THE RELATIONSHIP BE BETWEEN BELFAST CENTRAL TRAINING AND OUI CHEF? Oui Chef and Belfast Central Training will work together; recruitment and training go hand in hand. We would like the people coming through our system to sign onto Oui Chef and work with us in the future. The idea is if we are working with a company through Qui Chef we

could also help them to identify skills needs and offer certified training to their existing staff.

We understand through our experience delivering training that finding time to train or up skill staff can be difficult for employers and we hope that through the connection with Oui Chef, Belfast Central Training can work with industry to provide a quality and talented workforce who can take Northern Ireland into the future gastronomically.

WHAT IS UNIQUE ABOUT THE SERVICES OFFERED BY OUI CHEF? Our mission is to create the biggest database of professional catering people in Northern Ireland to help relieve the battle of finding professional staff.

We would like to be seen as the best in the business and finding the right person is key.

What we hope is, if somebody has a job for a chef, instead of them having to pay for an advert in the newspaper, they can place it free on our jobs’ board. Oui Chef will contact our registered people through text and social media, thereby enabling the employer to reach a larger target market with minimum time and effort.

The more people on the system, the better chance employers across Northern Ireland are going to have of filling positions. We cannot promise we’re always going to have staff for everybody; no-one can do that. The main aim of Oui Chef is to alleviate the problem of employers who are having difficulty sourcing qualified permanent staff or short-term cover.

WHAT SIZE IS THE TEAM AT OUI CHEF? We have a large team of people in Belfast Central Training and, right now, they are all working on Oui Chef in some shape or form. We also have dedicated Oui Chef recruitment consultants who are working across Northern Ireland but primarily in Derry/Londonderry, Belfast, Co Antrim and Co Down. The team is expanding and we expect this to be rolled out across the Province by the end of the year.

We would like Oui Chef to be known as the only place to go to for a reliable recruitment solution for permanent, short term and contractual staffing needs.

Get in touch with Oui Chef at 028 90267905 or 90267906, www.ouichefni.com or on facebook and Twitter.

100% funded Call: 028 90 324 973 Click: www.bctl.org

Drop in and see the BCT team at 98-102 Donegal Street, Belfast

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Find us: SUMMER HRNI • 15

drinksnews

Andrew Strong celebrates 25th anniversary of The Commitments S

oul Sensation Andrew Strong marked the 25th anniversary of his epic movie The Commitments recently at Morrisons Bar in Belfast. Andrew joined Patrick Morgan from Bushmills for a celebratory drink and chat about his forthcoming concert at Dalriada Festival in Glenarm Castle on July 16, which is sponsored by Bushmills.

Andrew says he is looking forward to his only Northern Irish festival date at the Dalriada Festival with his Soul Orchestra, which guarantees to be a sell-out concert.

“This is the 25th anniversary of The Commitments and I’m really looking forward to celebrating this mile-stone by performing all the movie hits and more at Dalriada Festival,” he said. “The setting at Glenarm Castle in the heart of the Glens of Antrim is second to none, and with fabulous acoustics my concert promises to be rockin’. Bagatelle are my special guest too, so it’ll be an amazing night.”

Pictured with Andrew Strong is Patrick Morgan from Proximo Spirits (Bushmills UK distributor).

Belfast’s got the blues T

he Belfast City Blues Festival is lined up for June 24-26, with Bushmills becoming joint title sponsor with USA Holiday and cruise Specialists American Holidays.

Now in its eighth year, internationally acclaimed artists performing at the festival include The Johnny Max Band from Canada and Brian Rawson from Scotland. Ireland’s answer to ZZ Top, Crow Black Chicken from Cork, and the cream of local talent including Simon McBride, Grainne Duffy, Lee Hedley and Rab McCullough will play at the new festival attraction, The Bushmills Marquee at Writers’ Square, situated in the bustling Cathedral Quarter in Belfast.

At a launch event held in the Ramada Encore in Belfast, Festival Director Seamus O’Neill revealed 20 pubs and clubs around the city will welcome 50 artists, with Blues on the Boat returning due to popular demand.

American Holidays will present Blues at the Market, another exciting addition to

16 • HRNI SUMMER

the festival in St George’s Market, with The Motown Sensations performing in the market for a free of charge concert on Saturday, June 25.

“This is the third consecutive year that American Holidays has sponsored the Belfast City Blues Festival and we are very proud to be involved in such a fantastic event which attracted over 15,000 people to the City last year,” said Karen Sheals Hoy, manager of American Holidays. “It is a great fit for our brand as we have a deep heritage with the Deep South’s music and culture.”

Patrick Morgan from Bushmills said: “This is the first year Bushmills has come on board as joint sponsor and we are particularly excited about The Bushmills marquee, which will no doubt prove hugely popular with festival-goers. Bushmills has a long association with live music and so I’m confident the relationship with the Belfast City Blues Festival will be an ongoing one.”

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Duke Dumont joins Tennent’s Vital line up T

ennent’s Lager and MCD have announced Duke Dumont will be joining the day two (Friday, August 26) line up for Tennent’s Vital, supporting headliner Avicii, and joining special guests Jess Glynne and Galantis.

A Grammy nominee record producer and remix master, Duke Dumont is credited with bringing 1990s-era club music back to mainstream, with major hits including Need U 100% featuring AME, and I Got U featuring Jax Jones. Need U 100% soared straight to number one in March 2013, the first UK house track to do so in over a decade, and was nominated for Best Dance Recording in the 56th Annual Grammy Awards. I Got U also topped the charts, and Won’t Look Back rose to number two.

Having played a pivotal role in making UK deep house the thundering global juggernaut it is today, the English DJ is highly respected within the business as the go-to deep house producer who owns the uber-cool record label Blasé Boys Club. His capacity to have a ‘fingers on all turntables’ approach and balance UK garage and straight up techno with advances in the bass music movement give him a stand-out

identity that works across underground and mainstream. His performances are pulsating, emotional journeys that reflect the artistic craft of electronic music. Behind the scenes or in front of a crowd, Duke Dumont is a man who loves to make the music that makes parties.

Zak Abel has also been confirmed to open the Friday, August 26 event. Zak describes his music as 'soul and funk with a bit of pop'. To date, the 21-year-old Londoner has released two EPs, with a debut album out later this year, and is set to make several appearances on the festivals scene this summer. The creative singer has most recently been making waves with the video for his latest hit Everybody Needs Love, combining his remarkable talents for music and table tennis (he’s a former Cadet Boys’ Singles national champion in the sport).

Tickets for Tennent’s Vital 2016 – Friday, August 26, headlined by Avicii and featuring Jess Glynne, Galantis, Duke Dumont and Zak Abel, at Boucher Road Playing Fields, are on sale now, priced £39.50 including booking fee, from www.ticketmaster.ie, Ticketmaster outlets nationwide or via the 24-hour telephone hotline 0844 847 2455.

Duke Dumont

Rekorderlig Cider aims to quench thirst this summer W Pictured are, from left, Maura Forbes, Damian Connon, Claire Hutchinson, Gary Simpson, Lynn Graham and Jorge Lopes from Diageo NI.

Diageo named NI Responsible Company of the Year D

iageo has been recognised as Northern Ireland's Responsible Company of the Year 2016, at the Business in the Community Responsible Business Awards held recently in the Waterfront Hall.

Over 500 local business leaders from across NI attended the Awards, with Diageo’s accolade recognising its efforts across Northern Ireland including the demand business in Capital House and the two production sites at Baileys Mallusk and Belfast Packaging – in successfully achieving responsible business practices under the titles: planet, people and place. www.hospitalityreviewni.com

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ith summer arriving and the sun shining, Molson Coors has ensured its recently acquired Rekorderlig Cider portfolio is firmly in place across the hospitality sector to help quench the thirsts of thousands of consumers in Northern Ireland.

“Molson Coors acquired the exclusive rights to sell, market and distribute Rekorderlig Cider across the UK and Ireland from Chilli Marketing in mid-2015,” said Ryan McFarland, director at Molson Coors NI. “We transitioned this through the Northern Ireland distributor, GDK Drinks earlier this year.

“The cider market in NI, both in traditional apple and flavoured, has been booming in recent years, with over half a million pints consumed on average in the on trade every month. Rekorderlig’s premium flavour portfolio offers our customers the chance to open new occasions with consumers and the additional option of Strawberry and Lime on draught, which is new for this year, really brings a new dynamic to the market.

“We look forward to engaging with Rekorderling customers and consumers during the busy summer period and beyond.”

SUMMER HRNI • 17

drinksnews

Andrew Dickey from The Merchant wins Irish Bartender of the Year Andrew Dickey

F

ollowing rounds of intense competition and outstanding creativity, Andrew Dickey from The Merchant Hotel, Belfast has been crowned as the winner of the coveted title World Class Irish Bartender of the Year 2016 at The King’s Inn in Dublin’s city centre.

Dickey will go on to represent Ireland in the World Class Global Final 2016, which will take place in Miami this coming September.

World Class is renowned as among the industry’s most prestigious and respected mixology competitions, committed to celebrating and elevating the craft of bartending.

To discover the next generation of world class bartending talent, some of the most revered names in the industry came to Dublin to judge the competition. Influential chef and co-host of MasterChef UK, John Torode joined the judging panel alongside industry experts Max La Rocca, European World Class Ambassador Anna Walsh, World Class Ireland Winner 2015 and Ewan Gunn, the global BA for Haig Club.

Synonymous with sophistication and 18 • HRNI SUMMER

impeccable service, World Class bartenders are constantly pushing the boundaries of contemporary and experimental cocktail culture.

This year, the six finalists were Andrew Dickey from The put through Merchant Hotel their paces is pictured with John Torode more than ever, with complex challenges designed to test them on all aspects of bartending including brand knowledge, precision, sensory, hosting and creativity.

The bartenders competing are encouraged to innovate and experiment using the Diageo Reserve portfolio of the world’s finest spirits, which includes: Ketel One vodka, Cîroc vodka, Ron Zacapa rum, Tanqueray gin, Tanqueray No. TEN gin, Bulleit Bourbon, Don Julio Tequila, Johnnie Walker Gold Label and Blue Label whisky and Scotch whiskies Cardhu, Singleton and Talisker.

“It has been amazing to witness the level of passion, creativity and outstanding skill here today,” said Torode. “I was particularly impressed by their ability to combine and

balance unique flavour profiles – a cocktail is a dish in itself. These bartenders really are world class. Andrew Dickey is a very deserving winner and I wish him the very best of luck in the Global Final in Miami in September.”

Max La Rocca, European World Class ambassador and judge, said: “Each and every one of the finalists have demonstrated their own unique ability and skill, not to mention passion and great ambition. It is always amazing to see fresh ideas and new talent. Competing in World Class is a great opportunity to help bartenders define and develop their skill set and I am sure that each of the finalists will go on to inspire other bartenders both at home and further afield.”

AnnMarie Phillips, on trade channel director of Diageo Ireland said: “World Class is a fantastic platform that celebrates the skill, creativity and passion of Ireland’s best bartenders. This prestigious competition brings together the best bars, the most talented bartenders and the most exquisite spirits from around the globe.

“World Class continues to transform fine drinking experiences and cocktail culture around the world and it is great to be a part of this movement. It has been an intense but exciting competition and the standard here today has been exceptional. We wish Andrew Dickey the very best of luck at the World Class Global Final.”

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drinksnews

Menabrea says ‘ciao’ to Grand Fondo cyclists C

yclists from around the world said ‘Ciao, Belfast’ on Sunday, June 5 when the celebrated Italian birra, Menabrea, returned as official beer partner of 2016 Gran Fondo Giro d’Italia Northern Ireland.

Almost 4,000 cyclists from 17 countries lined up, wheel to wheel, at Titanic Belfast ready to push off in a unique event celebrating the enduring legacy of the hugely successful Giro d’Italia Big Start.

Depending on their ability – and energy levels – cyclists could choose to tackle either the 58 kilometres Strangford or the 177 kilometres Mourne Route. Either way the scenery was stunning, but participants also experienced some tough going with the Gran Fondo challenge.

Menabrea was then served at a post-event gourmet pasta party hosted in the new Titanic Exhibition Centre, close to the Start/Finish line at Titanic Belfast, and was the beer partner for a gala ball at Coppi in Belfast’s Cathedral Quarter on June 3, raising funds to support CoOperation Ireland, the official charity of the Gran Fondo Giro d’Italia NI. “Menabrea is the perfect partner for an event which combines three famous Italian passions: cycling, food and the great, ice cold beer that rounds off a fantastic day,” said Brian Beattie, marketing director for Tennent’s NI, distributor of the premium Italian birra. “Menabrea is all about appreciating life to the full, and that’s a sentiment, which will be familiar to the cyclists who take to the road for the 2016 Gran Fondo Giro d’Italia Northern Ireland.”

Pictured are, from left, Brian Beattie from Tennent’s NI, representing Menabrea, cyclist Courtney Cameron from Bangor, and Gran Fondo organiser, David Kalman from Shadetree Sports.

NI brewery wins investment from Quintessential Brands

N

orthern Irish craft brewery Clanconnel Brewing Company has attracted investment from international drinks group Quintessential Brands Ireland to drive the growth of its beers in international markets.

Quintessential has taken a 33% holding in Clanconnel, which is based near Lurgan in Co Armagh and was established in 2008 by Managing Director Mark Pearson, with assistance from Richard Ryan and Steven Pattison of Drinksology.

Clanconnel produces six beers under the McGrath brand, named after Master McGrath, a well-known racing greyhound. Production is currently outsourced, but there are plans to build a new craft brewery.

The joint venture with Quintessential, owner of various UK spirit brands including Feeney’s Irish Cream Liqueur, will enable Clanconnel to push ahead with plans to expand volume from 16,000 cases to 170,000 over the next three years and grow exports.

Clanconnel currently exports to Great Britain, the Republic of Ireland, Finland, Norway, Sweden and Italy, and is also targeting the US, Australia and China.

Tennent’s scores with limited edition NI glass W

ith football fans racing to show their support for the Green and White Army, the Northern Ireland team’s official beer Tennent’s has introduced a limited edition fan glass.

Emblazoned with iconic dates in footballing history, the glasses carry inspirational phrases such as Dare to Dream and We’re not Brazil, we’re Norn Iron, as well as the logo of the Irish Football Association and the brand’s links with the new stadium at Windsor Park and status as Official Beer to the national team. For the first time in local history, the famous red Tennent’s logo also appears in green in a unique gesture of GAWA solidarity.

The limited edition glass was created as a follow up to the ‘Norn Iron to a T’ glass which captured some of our choicest colloquialisms to become the quirky collectable of 2015. The 2016 glass went into selected pubs and clubs just a few weeks ago and instantly sparked a phenomenal response from lovers of the Beautiful Game, rapidly becoming an essential item of fan kit.

As demand for the glorious glass threatened to outstrip demand, Gemma Herdman, from Tennent’s NI, who brought the Norn Iron to a T glass and Limited Edition Football Glass to life, stepped in with an emergency re-order.

20 • HRNI SUMMER

Some of the fans keen to get their hands on the glass from Gemma Herdman (centre) from Tennent’s include, from left, Janice McLernon, Liam Bennett, Conal Burns, and Jamie Wright and Ruth Jordan.

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Daffy’s first limited edition is off the grid World’s best gin partners with Manor Racing to create limited edition bottle

A

ward-winning Daffy’s gin is moving up a gear this summer, celebrating a partnership with British F1 team Manor Racing, with the launch of its first ever limited edition bottling.

Available exclusively through Drinks Inc., The Daffy’s Manor Racing Edition nods to the small batch premium gin’s deal with the British-based F1 team with a total of just 1,000 bottles being exclusively available to the on-trade market.

The new bottling offers a contrasting, but complementary flavour profile to Daffy’s original, using a new recipe based on Daffy’s flagship world-class botanicals.

Alongside the finest quality ingredients such as Lebanese mint leaves, Balkan juniper berries and Moroccan orris root, the Daffy’s Manor Racing Edition introduces a new ingredient, fresh lime from Southern Spain.

Distilled using Daffy’s trademark ‘slowcooking’ process, the new bottling meddles zesty lime and spice with warming flavours

of burnt caramel and creamy shortbread. The result is a balanced and complexed gin, so smooth it can be enjoyed over ice, like an aged quality rum or single malt whisky.

“This is Daffy’s first ever limited edition and I’m incredibly proud of the result,” said Chris Molyneaux, master distiller and co-founder of Daffy’s.

“We’re thrilled to be working with Manor Racing this year and wanted to create an exciting, fresh gin that captured the spirit, energy and dynamism Manor Racing and F1 encapsulates.

“My personal goal was to push the boundaries of what people perceive as the traditional character of a London Dry Gin. It’s incredibly complex on the palette, but so balanced. I’ve had it described back to me as a

bit of a game-changer. I can’t wait to get it out there and hear what other professionals in the trade think”.

The Manor Racing F1 Team and Daffy’s announced their partnership at the start of the 2016 F1 season in March. Along with the limited edition bottling, Daffy’s logo can be found on the turning vanes of the Manor Racing team’s MRT05 race cars. Daffy’s will also be served at a number of exclusive co-hosted events around the 2016 FIA Formula One World Championship calendar, which kicked off in Monaco in May. Daffy’s Manor Racing Edition is available exclusively in Ireland via Drinks Inc. For more information or to place an order, please speak to your local Drinks Inc. rep or contact the Drinks Inc. office on 028 9066 7744.

Treasury Wine Estates re-invigorates Blossom Hill number two wine brand back on TV in with £2m investment UK’s biggest campaign in five years T

reasury Wine Estates (TWE) is re-launching Blossom Hill, available in Northern Ireland via Drinks Inc., with a £2m Share a Little Loveliness summer campaign, including new packaging, and above-the-line media, including the brand’s first appearance on TV for two years.

This is the first activity unveiled by TWE for the UK’s number two wine brand since the winemaker acquired it from Diageo in December and is the largest campaign for Blossom Hill in five years.

According to Mediacom, the £2m summer campaign will be the biggest media activity seen by any wine brand in the last three years. It will include a best-in-class Share a Little Loveliness TV advertising campaign, on terrestrial TV, with estimated total reach of 16.4m viewers on-air from June 20 as well as a strong social media campaign, with facebook activity running throughout the summer months.

“We are delighted to make our first big announcement on the Blossom Hill brand in the UK since acquiring it in December,” said Caroline Thompson-Hill, Head of Marketing UK/I, Western Europe and Blossom Hill at TWE. “Blossom Hill is a consumer and 22 • HRNI SUMMER

customer favourite, so we are really excited to be able to support the brand as we come up to the all-important summer months with such an ambitious platform of investment.”

Another key activity supporting the relaunch is the roll-out of new packaging, which will be seen across key SKUs from July, as Blossom Hill looks to increase standout on shelf through new labels, which have already tested extremely positively in consumer research across key metrics, including purchase intent. (Link Consumer research 2016, TWE Reality Check 2016) “Rolling out new packaging is a key part of this plan,” said Thompson-Hill. “We want to make the Blossom Hill bottle sing out on shelf, speaking the language of taste, which we know consumers have responded well to. The new labels demonstrate more of what Blossom Hill brand is all about – delicious fresh fruity wines that delight the senses, in a stylish new design that is unmistakeably Blossom Hill.”

The full Blossom Hill range is exclusively available to purchase in Northern Ireland from Drinks Inc. For more information, or to place an order, please speak to your local Drinks Inc. rep or contact the Drinks Inc. office on 028 9066 7744.

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Wine Wizard!

Down Royal and Magners mark Derby’s 80th Ciaran Meyler

Prosecco - is the bubbly about to burst?

by Ciaran Meyler

A

ll good things come to an end; who said that? Obviously it was the eternal pessimist. Well I’m the eternal optimist so I think all good things should last forever.

And the UK drinker seems to agree with me. According to The Drinks Industry March 2016, the current rate of growth that Italian sparkling wine is enjoying not only in the UK but globally will be hard to sustain for much longer, so changes are surely afoot. Last year, Prosecco sales in the UK were up 75% yearon-year and overtook Champagne for the first time as Brits splashed out an estimated £1bn on the stuff in the on- and off-trade. Yes £1bn on Prosecco; it just goes to show that we love it.

Sales of the fizz are currently up by around 40% with the off-trade reporting strong growth as consumers sought out Prosecco over Champagne or Cava. It’s a similarly rosy picture in the on-trade, where year-onyear sales are up by 32% due to Prosecco’s image as an affordable luxury that suits all occasions.

While the boom continues to gather speed, Mark Atkins of Nielsen predicts continued

growth this year. “The most logical view is to assume a continuation of this popular trend. Growth is being sourced from other categories including spirits and is likely to continue, with prices remaining very attractive for the shopper,” he says.

So why has Prosecco become so popular in such a short period of time?

Well firstly, we love to drink bubbles, it makes us feel good. Someone once told me that with sparkling wines, the alcohol travels through your bloodstream five times faster than still wine, so it has an immediately uplifting effect.

It’s become synonymous with affordable luxury, the ‘why wait until the weekend when we can drink Prosecco on a Monday night’.

The production method: Prosecco is produced using the Charmat Method (closed tank), in which the secondary fermentation takes place in stainless steel tanks. Here, carbonation occurs biologically from the decomposition of sugar from added yeast. This method allows for huge volumes to be made in a relatively short space of time.

Finally it’s a lot to do with the style, the bubbles are very soft and, with up to 14gm of sugar per litre, the wine has lovely sweet peach and apricot fruits.

So open up your kitchen window and pop the cork allowing it to fly into your neighbour’s garden. Let everyone know you’re celebrating life.

Quote of the month:

“Life’s not fair, is it? Some of us drink champagne in the fast lane, and some of us eat our sandwiches by the loose chippings on the A597,” Victoria Wood 24 • HRNI SUMMER

Magners has unveiled a striking new look, aimed at maximising shelf stand-out with fresh new packaging across all can and bottle formats as well as adopting an innovative rip top closure.

The new look, which will be rolling out across the country this summer, is described by the brand as pared back and bold with a design which is uncompromisingly modern yet holding tight to long-established brand heritage and values.

T

his year marks the 80th anniversary of the Ulster Derby, which will place at Down Royal on Saturday, June 18. The biggest and richest flat race of the season in Northern Ireland, the Magners Derby is a highlight of the two-day Summer Festival of Racing at Down Royal.

Thousands of spectators will be at Down Royal to take in the excitement of the €100,000 contest, an annual highlight of Northern Ireland’s social, as well as its sporting, calendar.

“Magners is a brand that is always at the heart of social occasions, so this much-loved event is an obvious fit,” said Julia Galbraith, Magners brand manager. “This year we’ll have an extra touch of style to mark the anniversary, with Magners Forbidden Flavours sponsoring the event’s fabulous Best Dressed competition with an amazing prize trip to Las Vegas on offer to the winner.

“The links between the Province’s number one cider and the number one race meet of the year is set to be a winner for the two favourites. Like Magners, which last year celebrated 80 years since William Magner started to make his own cider, we’re delighted to discover that this race we sponsor is as old as our brand’s heritage.

The brands have both come a long way in 80 years, by staying true to their respective roots.”

Mike Todd, general manager of Down Royal, said: “The Magners Derby has long been the flagship flat race in Northern Ireland, attracting many names and top horses to Down Royal.

“Down Royal enjoys working with Magners on this race, and we’ve worked hard over the years to continue to introduce new, younger, audiences to the sport in general, enhancing the racing experience with fantastic facilities and a real sense of occasion. We are proud of the venue we offer today for both racing and socialising, and are particularly looking forward to the Magners Derby Day of this year’s Summer Festival of Racing.”

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drinksnews

Proximo hosts first Meet the Distillers event in Enniskillen P

roximo Spirits laid on a very special event for the licensed trade in Enniskillen early last month. An evening's tutored whiskey tasting on the Bushmills range was hosted by Patrick Morgan, regional sales manager Proximo Spirits at Blake's of the Hollow. The talk, attended by some 30 local licensees and bar staff, was delivered by Niall Mehaffey, Bushmills brand ambassador, and included sampling of the fine range of Bushmills

26 • HRNI SUMMER

whiskies. These included Bushmills Original, Black Bush, and the malt whiskey range of Bushmills 10 year old, 12 year old, 16 year old and 21 year old - plus some 'new-make spirit', especially released for the event. This was the first of a series of Meet the Distillers regional events that Proximo will be delivering in NI to mark its support of the Bushmills brand in the licensed trade in this Year of Food & Drink.

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COCKTAIL OF THE MONTH

CREPÚSCULO 35ml 1800 Reposado 15ml passionfruit and orange sherbet 15ml Cointreau 20ml orange juice 10ml lime juice 1 egg white 2 drops Angostura Bitters

COCKTAIL MONTH of the

WITH 1800 REPOSADO TEQUILA

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Nico Florin, bartender at The Albany, shares a serving option for 1800 Reposado Tequila.

1800 resposado tequila The featured spirit in this month’s signature serve is 1800 Reposado Tequila.

CREPÚSCULO 35ml 1800 Reposado 15ml passion fruit and orange sherbet* 15ml Cointreau 20ml orange juice 10ml lime juice 1 egg white 2 drops Angostura Bitters Dry shake and then wet shake Garnish with passion fruit shell, orange peel and sugar, flamed using overproof rum *sherbet/homemade syrup “The name Crepúsculo is the Spanish word for Twilight in the Jalisco region where 1800 Reposado is produced,” says

Nico Florin. “The drink is the right mix of approachable and summery, with the burning orange peel and orange oils adding the premium touch of a classic Old Fashioned.

Passionfruit and lime add refreshing tropical notes, while the rich and buttery tones of the smooth spirit come through.”

about the bartender From Italy, Nico Florin started out in the trade as a bar back when he was 15 and three months later became a bartender. While not quite the profession his parents had in mind, he immediately took to the trade and is happy not to be in an office every day but instead meeting people and bringing passion to mixology. Four years ago, he moved to Northern Ireland with his girlfriend, who is studying at Queen’s, and has been at The Albany since August 2015.

A regular on the competition circuit, Nico has ambitions to open his own cocktail bar in the nottoo-distant future.

Nico Florin, bartender at The Albany

Available from all good wholesalers.

T: 0845 463 4570 PLEASE DRINK RESPONSIBLY. 1800® AND OTHER TRADEMARKS ARE OWNED BY AGAVERA CAMICHINES, S.A.DE C.V. ©2016 PROXIMO SPIRITS UK.

winelabprofile

Ronan Farrell and Richie Byrne

Bringing innovation back into the wine industry A

t the quality end of the on-trade market, consumers are drinking less volume but trading up and increasingly seeking innovation across the beer, cider and spirits categories.

Venues are freeing up taps for local craft beers, while no back bar is complete without a line-up of premium gins; the more obscure, the better. Delivery is equally innovative, from cocktails in vintage teacups and moonshine-style jelly jars to deconstructed margaritas served in a plank of shot glasses.

As drinks companies compete to attract the attention of consumers, one all-Ireland business is staking a claim for a category at risk of being left behind amid the parade of new product development – wine.

WineLab is Ireland and Northern Ireland’s first specialist wine-on-tap supplier with an offering of over 35 different wines in one-way kegs.

The company is dedicated to providing quality wine on tap to restaurants, wine bars, hotels and pubs.

Founded in 2013 by Ronan Farrell and his business partner Richie Byrne, WineLab has exploded into the market, and installed over 1,000 taps in 350 restaurants, wine bars, pubs and hotels across the island.

With the hospitality trade recognising a need 28 • HRNI SUMMER

to drive the market through innovation, WineLab is experiencing rapid growth and expects to deliver 30,000 20-litre kegs in 2016, or the equivalent of 65,000 cases of wine compared to about 3,500 kegs supplied in its first full year in 2014.

“It’s such an exciting time in the wine industry and I believe WineLab is poised to change the conversation about wine outside of the bottle,” says Farrell. “We’re selecting beautiful handmade wines from superb growers in seven countries, and are storing and shipping them in vessels that really allow their quality to shine

through. The gentle storage conditions allow our customers to serve wine as fresh and flavourful as the moment it left the vineyard.”

This quality of its wines was illustrated at the Restaurant Association of Ireland’s annual awards in May, with the Best Restaurant in Ireland (Luna), Best Casual Dining in Ireland (Etto), and Emerging Irish Cuisine (Locks) award winners all being customers of WineLab. A partnership with UK wine merchant O.W. Loeb also now has many of the trendiest new restaurants in London such as Som Saa, Padella, Morito and Bleecker Burger offering wine on tap.

Following widespread popularity in the US and swift adoption in several other corners of the globe, an increasing number of top wineries have adopted wine in a keg, and there is a growing demand from the trade.

“Our wines are the smart choice for restaurateurs and publicans – every glass of wine is perfectly fresh and served at the right temperature,” says Farrell. “There are over 60 days of freshness in a keg, guaranteeing that the last glass is as good as the first. The keg itself is made from lightweight recyclable material, and reduces packaging waste by 90%. No corks to pull, no glass to dump, no cases to break down, and no wastage from spoiled wine.

Less messing about in the bar area means a streamlined service and quicker time to table.”

WineLab recently rolled out throughout the island of Ireland, and can count Café Vaudeville of Belfast and Lusty Beg Island in Fermanagh among some of its first satisfied customers in Northern Ireland.

“One of our goals starting up was to be all-island company, and I’ve always thought it strange that there’s very few wine importers who work on both sides of the border,” says Farrell. “When we started, we looked for someone in Northern Ireland with great local knowledge, who was known and respected in the trade. We’ve been very fortunate to find Brian.”

Brian White is a Belfast native, and responsible for introducing wine on tap to Northern Ireland.

“This is the most exciting product I’ve worked with in over 25 years in the trade,” he said. “It’s innovative and exciting, and people can’t get over the quality of the wine.”

Contact WineLab on 07555 087606 The Mount Business Centre, 2 Woodstock Link, Belfast BT6 8DD

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drinksprofile

Tennent’s NI invests £2.3m in its service commitment HRNI talks to Gary Clarke, head of Customer Service at Tennent’s NI

Gary Clarke

T

ennent’s NI, headquartered in Belfast, has built its business on world-class brands supported by great local service, servicing 1,500 customers in on-trade, retail and wholesale across Northern Ireland.

“We really focus on making excellence in customer service a core value throughout our company,” says Gary. “Everyone rises to the challenge to make sure that the customer is at the heart of everything we do. In the last three years we’ve supported that ethos by investing £2.3m to deliver a full one-stop-shop service for our customers.”

Establishing a service hub at new offices in Belfast allows the Tennent’s NI Sales, Finance, Customer Marketing and Distribution teams to work seamlessly together, enabling the company to set, rather than follow, best practice in the sector.

Supporting the Field Sales Team, telesales advisors in the Customer Service Centre have an expert understanding of the extensive product portfolio, although they go far beyond order-taking. “Ideally, customers want their beer, cider, wines, spirits and mixers delivered together and billed on a single invoice,” says Gary. “Tennent’s NI do that as standard, but our customers, quite rightly, expect more. A single call can resolve any delivery or billing queries

30 • HRNI SUMMER

or arrange for quality dispense technicians to visit if customers need support with bar or cellar equipment. For us, customer service isn’t a department – it’s a way of life.”

Improvements to Tennent’s NI’s delivery methods mean that, currently, 99.3% of deliveries are made on time and in full – likely to be one of the best delivery performances in the sector. The real picture is still more impressive given Tennent’s

NI doesn’t count deliveries where even a single bottle is missing or broken; a truly high standard, but nothing less than Tennent’s NI customers have come to expect.

“Our great service doesn’t stop once the delivery has been made and our brand ambassadors and quality dispense teams continue to support customers in-outlet,” he says.

In March, the 20-strong Quality Dispense Team – a service highly valued by customers – was brought fully in-house. Customers with draught products look to that team for expert installation, line cleaning and proactive maintenance to ensure a ‘Perfect Pour’ every time. When emergency strikes, there’s a swift and professional response, including evenings and weekends. “Our customers don’t only work during office hours, so neither do we,” says Gary. “Our research shows that a significant number of customers would recommend Tennent’s NI to others, but we don’t rest on our laurels. We constantly look for feedback and listen to customers to find out what’s important to them and how we can improve. We’re committed to keeping customers at the heart of our business and will continue investing in our service to build trust, confidence and long-lasting relationships.”

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THE ULTIMATE GIN & TONIC

Enjoy responsibly ©2016 BOMBAY SAPPHIRE AND ITS TRADE DRESS ARE TRADEMARKS

advertorial

Summer and soft drinks – thirsty weather set to boost trade Coca-Cola HBC’s on-trade portfolio primed for summer occasions Value offerings at lunchtime The new larger pack from Coca-Cola is preferred by eight out of ten consumers for the ‘with food’ occasions and research has shown that the pack offering has the potential to triple revenue and profit for the on-trade at lunchtime.

Launched in 2015 following extensive research, the newer pack size is available in Coca-Cola, Diet Coke, Coca-Cola Zero, Sprite and Fanta. The range will offer consumers even greater choice and it will be hero’d by Coca-Cola Zero, which contains zero sugar and calories.

Complementing the 200ml range which is still the ideal pack for the ‘mixing occasion’, the new 330ml satisfies consumer demand for greater value and longer enjoyment at lunchtime.

Mixability for summer evenings Sunshine and stretches in the evenings will offer a welcome boost for trade this summer, particularly in the mixed drinks category. As evening occasions become more plentiful, there is an opportunity to offer refreshment with flavoured beverages in particular.

Reach for a Sprite or Sprite Zero for an intense lemon and lime refreshment with a natural taste, or Fanta, which offers the fruity orange flavour that is enjoyed more than 130 million times each day around the world.

The 200ml range is perfect for the mixing occasion with Coca-Cola, Diet Coke, Fanta Orange, Fanta Lemon, Sprite and Sprite Zero available in this classic pack size.

42 • HRNI SUMMER

Energising the Energy Offering The Monster Energy 355ml is a new pack size and line-up exclusive for the on-trade. With the energy drinks category recently lacking significant innovation, this new size will offer more choice behind the bar or restaurant.

Historically, the perception has been that energy drinks should be available in just one size and variant in the on-trade. Now, with Monster Ultra, a lighter tasting zero calorie and zero sugar product with a delicious citrus taste, the energy offering is set to be redefined, with Monster’s sights set on offering choice to a wider range of consumers, beyond the typical energy drinker.

The classic mixer Invented by Jacob Schweppes in 1783, Schweppes has been charming taste buds ever since. It provides the perfect balance of bubbles and flavour, delivering the sharp, bitter taste which styles our legendary tonic.

Schweppes has consistently produced classic beverages with Soda Water in the 18th century, Tonic Water in the 19th century and Bitter Lemon in the 20th century. The brand is perfect in the present, because of its past.

2016 sees the launch of a new brand identity for Schweppes….tighter, sleeker and more refined. The new look will feature across the entire 125ml Schweppes range, and includes a fresh, new bottle and black label.

Also coming soon in July to the on trade is the launch of the 200ml Schweppes range, the quintessential mixer for publicans and amongst discerning tonic drinkers. twitter.com: @Hosp_ReviewNI

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Coke LT Advert A4.pdf

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janusawards

Janus Awards celebrate 21st anniversary Food and Beverage Manager of the Year Alan Kelly (Compass Group UK and Ireland) with Terence Brannigan (Tourism NI) and Cate Conway (Q Radio).

T

he 21st annual Janus Awards’ gala awards dinner took place at The Ramada Hotel, Belfast recently, with the crème de la crème of professionals working in the hospitality industry being rewarded for their commitment, skill and passion.

Trevor Annon, founder of the Mount Charles Group, was given special recognition and was the recipient of the prestigious award for Outstanding Contribution to the industry.

“The standard of entries for this year surpassed our expectations with not only a record number of applicants, but also the high quality of entries, which reinforces why Northern Ireland’s hospitality offerings are recognised as one of the best in the UK,” said Michael Cafolla, chairman of the Institute of Hospitality Northern Ireland. “Congratulations to each and every winner.”

Supplier of the Year Ben Kitchensen (Carnbrook Meats) with Lloyd Jackson (IoH) and Cate Conway (Q Radio).

Restaurant Chef of the Year Carl Johannesson (The Bar and Grill at James Street South) with Michael Cafolla (IoH) and sponsor Conleth McCarthy (Pallas Foods).

(Ben Kitchensen…) of the Year Ben(The Restaurateur of theSupplier Year Gareth Witherow Kitchensen (Carnbrook Meats) with Brownlow Lloyd Tides Portrush) with Gareth Steven Jackson (IoH) and Cate Conway (Q Radio).

(K+G McAtamney) and Cate Conway (Q Radio).

Chef of the Year (Large Scale) Kevin Osbourne from Hastings Ballygally Hotel with Harry Crawford (Get Fresh) and Stephen Clements (Q Radio).

Front Office Manager of The Year Kris Smith from Malmaison Hotel, Belfast with John McVeigh (Henderson Foodservice) and Stephen Clements (Q Radio).

Coffee Shop/Café Manager of the Year Laoise McCann from Nobel Café with Colin Donaldson (Irwin's Bakery) and Cate Conway (Q Radio).

Hotelier of the Year (Large Business) Lisa Steele from Malmaison Hotel, Belfast with Terence Brannigan (Tourism NI) and Michael Cafolla (IoH).

Late Night Venue of the Year Lucy McConville from Berts Jazz Bar with Rod McCrory (Corona Extra) and Cate Conway (Q Radio).

Outstanding Contribution to the Industry Trevor Annon from The Mount Charles Group with Michael Cafolla (IoH) and Cate Conway and Stephen Clements (Q Radio).

Bar Manager of The Year Michael Vint from The Hudson Bar with Rod McCrory (Heverlee) and Cate Conway (Q Radio).

Joint Apprentice of the Year Padraig Callaghan from Hastings Hotels with Roisin McKee (People 1st) and Stephen Clements (Q Radio).

Business Development Manager of the Year Sinead McCann from Corick House Hotel and Spa with Dermot Johnson (Johnson's Coffee) and Cate Conway (Q Radio).

Joint Apprentice of the Year Tamsyn Connolly from Premier Inn with Roisin McKee (People 1st) and Stephen Clements (Q Radio).

Hospitality Management Team of The Year The Elk, Toomebridge with Michael Scott (Firmus Energy) and Stephen Clements (Q Radio).

Lecturer of the Year Gavin Doran (Belfast Metropolitan College) with Peter Ducker (IoH) and Stephen Clements (Q Radio).

44 • HRNI SUMMER

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northernirelandtourismawards

St Columb’s Hall plays host to the 2016 Northern Ireland Tourism Awards F

HOTEL OF THE YEAR

Galgorm Resort & Spa - Paul Smyth, Lauren McAteer and Brendan Dowdall (sponsor, First Trust Bank).

irst Minister, Arlene Foster and the deputy First Minister, Martin McGuinness commended the winners of the Northern Ireland Tourism Awards at a gala ceremony held in Derry~Londonderry on May 26.

The Ministers were among an audience of 300 attending the glittering St Columb's Hall event, which recognised a total of 39 outstanding performers in the local tourism industry.

The annual black tie event, regarded as the highlight of the tourism calendar, recognises the most inspirational local providers and performers and celebrates the success of the industry over the past year.

The event was organised by Tourism Northern Ireland in association with Tennent's NI, and followed the Tourism NI Annual Conference held earlier in the day in the city's Millennium Forum.

UNIQUE TOURIST ACCOMMODATION

OUTSTANDING VISITOR EXPERIENCE

NON SERVICED ACCOMMODATION

Crom Glamping Pods, National Trust - Rory Hackett, Ruth Kirkpatrick and Terry McCartney (Tourism NI Board).

The Jungle NI - Hugh McCloy, Joan Kelly and Brian Ambrose (sponsor, Tourism Ireland).

Number 1 Barn Lane - Derek Loughery, Kim Loughery and Michael McQuillan (Tourism NI Board).

BEST EVENT OR FESTIVAL EXPERIENCE

BEST MARKETING INITIATIVE

BEST FOOD TOURISM EXPERIENCE

Circuit of Ireland Rally - Bobby Willis and Brian Ambrose (sponsor, Tourism Ireland).

Monster Manor Event, W5 - Pamela Johnston, Ann Graham and Katy Best (Tourism NI Board).

CUSTOMER SERVICE EXCELLENCE

SUSTAINABLE TOURISM AWARD

TOURISM INNOVATION AWARD

Bushmills Inn Hotel & Restaurant - Alan Walls, Kelly Neill and Jeff Tosh (sponsor, Tennent’s NI).

Green Tourism Programme. Newry, Mourne & Down District Council - Mark Mohan, Robert Burgess and Colette Goldrick (Tourism NI Board).

Twilight, Belfast City Council - Clodagh Cassin, Councillor Elisha McCallion and First Mayor of Derry City and Strabane District Council, Deirdre Hargey.

SERVICED ACCOMMODATION

Blackwell House - Steve Brownless, Joyce Brownless and Colin Neill (Tourism NI Board).

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Tartine at Distillers Arms - Paul Kane, Gary Stewart and Michele Shirlow (Tourism NI Board).

MOST PROMISING NEW TOURISM BUSINESS

LOCAL TOURISM HERO

Walled City Brewery - James Huey, Louise Huey and Prof Marie McHugh (sponsor, Ulster Business School).

Mary Blake, Derry City & Strabane District Council - Mary Blake and John McGrillen (CEO, Tourism NI).

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SUMMER HRNI • 45

hotel&accomodationnews

Stormont Hotel undergoes a £1.15m upgrade B

elfast’s Stormont Hotel has unveiled the results of a £1.15m series of upgrades to its conference centre, hotel bar, foyer and external work which included new gates.

“We strive to be the best in everything we do at the Stormont Hotel so it is extremely gratifying to see the investment and hard work over the last number of months come to fruition and the results are fantastic,” said Jonathan Topping, general manager, Stormont Hotel.

The 21st century Confex Centre now offers delegates and conference bookers a number of modern, versatile and dedicated spaces in which to hold events. “The refurbished and upgraded Confex Centre has a separate entrance for delegates and when they enter they will enjoy a bright, airy and modern area with lots of space for delegates,” he said. “A manned reception desk and a dedicated staff member will be there to answer any questions which may arise during a conference.

“Each conference room is equipped with integrated data projectors and motorised screens.

They also have LCD televisions offering crisp HD audio-visual, technology sockets which are integrated with the AV equipment, storage areas that conference organisers can use and a fridge with soft drinks and mineral water. Being at ground floor level, it is also excellent for trade events such as clothing shows.”

The Confex Centre has nine Confex Rooms, with the option of opening partitions to allow for larger events as well as ample free car parking on site.

The Merchant Hotel celebrates a decade of decadence

B

elfast’s only five-star hotel and Northern Ireland’s only five AA red star property, The Merchant Hotel, celebrated ‘A Decade of Decadence’ in May to mark its 10th anniversary.

Since opening in the Cathedral Quarter in April 2006, The Merchant Hotel has breathed new life into the city centre, delighting guests with first class service, unrivalled luxury accommodation and an unparalleled food and drink offering. In just 10 years. The Merchant Hotel has become synonymous with decadence and luxury and has put Belfast City on the map as a leading travel destination.

The hotel has accumulated over 100 prestigious accolades, including its recent AA Five Red Star Rating, the UK Hotel Awards Best UK Hotel and World’s Best Cocktail Bar at the Tales of the Cocktail Spirit Awards.

“Since our arrival on Skipper St in 2006, we have gone from strength to strength Bill and Petra Wolsey pictured with staff who received bespoke Merchant Hotel long-service pins, commissioned to and I am so proud of everything that the hotel and our staff have achieved in this celebrate the 10th anniversary. time,” said Bill Wolsey, owner of The Merchant Hotel.

“Our success is not just because of our incredibly elegant venue; it comes as a result of constant hard work from our talented team and support from our loyal guests. Northern Ireland, particularly Belfast, is a wonderful place to do business and with our next hotel venture Bullitt planned to open shortly, we hope to be here for a few decades more.”

Londonderry hotelier joins Tourism Ireland for US sales mission

T

en tourism companies from Ireland, including the Beech Hill Country House Hotel, headed stateside recently, to join Tourism Ireland in Arizona.

First stop was a Jump into Ireland event in Phoenix, where the participating companies had the opportunity to meet, and do business with, some 50 top-producing travel agents, as well as influential travel journalists. Then it was on to Tucson, to take part in this year’s Global Travel Marketplace West – a three-day, appointment-only event targeting key travel professionals from the western states of the US. Similar Jump into Ireland’events will take place in Sarasota (Florida), in August; and in San Francisco, Los Angeles (California) and Seattle (Washington), in November.

50 • HRNI SUMMER

Pictured are, back row from left, Ruth McCarthy, Inchydoney Island Lodge & Spa; Paula Carroll, Ashford Castle; Siobhan Byrne Learat, Adams & Butler; Róisín Wallace, Manor House & Irish Country Hotels; Carol Hinch, Ballynahinch Castle Hotel; Stephanie Hayes, Clontarf Castle; Paul Shortall, Lough Erne Resort; Hillarie McGuinness, Tourism Ireland; Ruthie Coleman, The Merrion Hotel, Dublin; and, front row, from left, Mark O’Dwyer, Secret Ireland Escapes; Conor Donnelly, Beech Hill Country House Hotels; Billy Condon, Tourism Ireland; and American actor and presenter Colin Hamell.

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A Day in the

q&a

Life…

Leontine Haines, owner & operator, Dufferin Coaching Inn & Hall welcomed thousands of guests from Northern Ireland, mainland UK, down South, and much further abroad like New Zealand, America, and Germany.

Leontine Haines

WHAT IS YOUR CURRENT ROLE? I am the owner/operator, manager, breakfast chef, waitress, chambermaid, bar person, wedding coordinator, and anything else I need to be, at Dufferin Coaching Inn & Hall in Killyleagh, Co Down. Dufferin is a quaint, historic guesthouse located in along the picturesque Strangford Lough in Killyleagh and has long been a pillar of life in the local community.

WHAT IS YOUR BACKGROUND? I was a nurse in my previous life for 33 years and took a leap of faith into the hospitality industry. Over a decade later, I have helped Dufferin thrive and have learned so much. I have

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? On a day-to-day basis I get to meet so many lovely people and have the joy of showing people around the amazing, historic guesthouse and surrounding town. I especially love helping couples share the biggest day of their lives as they celebrate their weddings in Dufferin Hall.

I also love the thrill of a full diary and being my own boss. While the job is mostly great, there can be some long hours involved and some tedious jobs. I especially dislike doing my accounts!

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Keeping abreast of the latest trends is a constant learning curve. You always have to be one step ahead, with up to date local knowledge. I sometimes find the saying ‘The customer is always right’ a huge challenge but have realised that a big smile resolves a lot.

OUTLINE A TYPICAL DAY Typically I wake up at 7am to prepare breakfast for my guests. As soon as they are seated in the dining room, I prepare the hot elements of breakfast and work to cater to individual guests’ requirements. During breakfast, I mingle with guests and check that everyone has everything they need in their rooms and guests have slept well. Guests may need help organising their day, and, at this point, I put on my hat as a concierge and advise on the many things to see and do locally.

Following breakfast, I clear up and check what groceries are needed for the guesthouse and check out any guests who are departing.

My afternoon is typically spent doing office work including checking emails and bookings for the day and liaising with brides-to-be

I especially love helping couples share the biggest day of their lives as they celebrate their weddings in Dufferin Hall.”

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who are planning their receptions at Dufferin Hall. I like to take a breather during the afternoon to go on a quick walk with my dog, Tiggy, before cleaning and changing over the rooms in the guesthouse, doing the laundry, and cleaning service areas. By late afternoon, guests are usually arriving for check-in, and I make a point to greet each guest individually and discuss their needs for their stay, whether they are looking for things to see and do in Killyleagh and surrounding areas, or if they’re planning a relaxing weekend away. Guests typically check in between 4pm and 11pm and, following a long day, I’ll reward myself with a big glass of wine.

PROUDEST MOMENT OF YOUR CAREER TO DATE The first time all of the rooms were booked was such a great day, as was hosting the first wedding reception and seeing Dufferin Hall full of energy and people enjoying themselves.

Both events made me so proud and I couldn’t quite believe that I owned this place.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR Living in this stunning area and village. Where else would you go to be able to come out your front door look to the right at the picture perfect Killyleagh Castle and look to the left and see the sparkling waters of Strangford Lough? I also enjoy the thrill of never knowing what’s going to happen next or who is going to ring the doorbell. My hard work is rewarded when I get to reading fabulous reviews about guests’ experiences on our social media and TripAdvisor accounts.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I love to play golf and going out to eat. With the beautiful surroundings nearby, I do lots of dog walking to enjoy as much of the outdoors as I can.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I love horses! I used to be a good rider and was a show jumper for many years.

SUMMER HRNI • 51

Award winning chefs help ensure

industry’s success

By Michele Shirlow, chief executive, Food NI

O

ur excellent restaurants have won acclaim once again in the prestigious Restaurants Awards Ireland, recognition which supports efforts to promote Northern Ireland globally as a world-class food destination.

Congratulations to all the winners and in particular to Alain Kerloc’h who gained the overall Best Restaurant Manager award for OX in Belfast, the restaurant which also won the Best Wine Experience for OX Cave for Ulster.

There were awards too for Ian Orr’s Brown’s in Londonderry as Best Restaurant, for David Gilmore of James Street South as the Best Chef in Ulster. Ginger Bistro in Belfast was the Best Casual Dining experience in Ulster, Sweet Afton, also based in Belfast was Best Gastro Pub in Ulster.

Other Belfast restaurant DinaDina was recognised for the Best World Cuisine in Ulster, Muddlers Club the Best Newcomer in Ulster and the award for Best Customer Service here went to the Great Room at the Merchant Hotel.

These new awards follow the success of Michael Deane’s Eipic in being named in the Top 100 UK restaurants by the industry’s influential Restaurant magazine and the

Boathouse in Bangor in the list of the top UK restaurants by the Sunday Times.

Around 40 chefs from across Northern Ireland also supported us in the Food NI Food Pavilion at the RUAS Show at Balmoral Park, promoting local food in the programme of cookery demonstrations we organised.

It was certainly the biggest demonstration of local culinary skills that we’ve organised and was enthusiastically supported by many thousands of visitors to the pavilion. In fact upwards of 50,000 people visited our pavilion during the show’s hectic three days.

I am sure that most left thoroughly inspired by the expertise of our chefs and the outstanding taste and quality of local ingredients including the dairy products that we are celebrating this month as part of the hugely successful Year of Food & Drink.

We have an amazing range of high-quality and versatile dairy products from grass-fed herds raised in lush pastures by dedicated farmers observing the highest animal husbandry and welfare standards. Our butter has been used in chocolates created to mark the Queen’s 90th birthday and is preferred by celebrity chefs such

as Heston Blumenthal, Marcus Wareing and James Martin.

And we now have a thriving speciality cheese sector that ranges from traditional cheddar and blue cheeses to Emmental and Gouda style to beer washed, ash coated cheeses and goat’s cheeses. Many of our artisan cheeses have won major awards for taste and innovation.

Our visiting food critics, Charles Campion, Xanthe Clay and Bill Knott, voted Young Culmore best overall food and drink product in the NI Food Pavilion at Balmoral Show.

There’s good reason then why we should all Love Dairy in June and well beyond. It’s an industry focused on adding significant value to our milk, a superb ingredient. We need to see more value-added initiatives to support our farmers and to offer consumers new and different taste experiences.

Our award-winning chefs can continue to contribute to what is among our most important industries by using local dairy in their dishes and by working with processors to create more added value products that will benefit the wider agri-food industry.

Jamie Oliver’s Food Tube films in Glenarm

Dutch chef and Food Tube presenter Bart van Olphen (centre); Des Burke, Tourism Ireland (left); and Nigel McClure, Glenarm Organic Salmon, at Glenarm Harbour.

T

ourism Ireland’s latest promotion to highlight Northern Ireland Year of Food & Drink involved bringing Jamie Oliver’s popular Food Tube channel to film in Glenarm.

52 • HRNI SUMMER

Tourism Ireland invited two video bloggers from the network to come and film in Northern Ireland. The second video was created this week at Glenarm, starring Dutch chef and Food Tube presenter Bart van Olphen. It will show Bart – who has got his own YouTube channel Bart’s Fish Tales – travelling along the coast to Glenarm, to meet Nigel McClure of Glenarm Organic Salmon. The video, due to go live at the end of June, will also feature scenic shots of the spectacular Antrim coastline. The first video was created in Enniskillen, with chef and broadcaster John Quilter, aka Food Busker.

Jamie Oliver’s Food Tube is one of YouTube’s most successful food channels, featuring Jamie and a number of his friends and up-and-coming cooking talent. With some 22 million monthly views, it’s a popular community for food

lovers – and a superb platform to showcase Northern Ireland and the wonderful culinary experience on offer here.

The films will be promoted on Food Tube’s social platforms, including Facebook, Instagram and Twitter, using #EnjoyNI. Tourism Ireland worked closely with Tourism NI to agree the locations to feature in both films.

“Our message here in GB is that Northern Ireland is a superb choice for ‘foodies’ for a holiday or long weekend break,” said David Boyce, Tourism Ireland deputy head of Great Britain. “We’re inviting them to come and discover our wonderful food and drink – and also hear the stories of the passionate people who rear, make, cook, distil and serve this superb produce.”

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landscape&places

Year of Food & Drink continues with Love Dairy and Seas, Rivers & Loughs

Hillsborough International Oyster Festival returns for 2016

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orthern Ireland Year of Food & Drink 2016 is a celebration of everything that makes local produce so good including epic landscapes, time-honoured traditions and the people and producers behind its food heritage. The theme for June is Love Dairy, while July celebrates Seas, Rivers & Loughs.

EVENTS: MAY 27-JUNE 5 Rathlin Sounds Maritime Festival - Ballycastle Town/Rathlin JUNE 2 A Taste of Northern Ireland Gourmet Dinner 7pm, The Belfast Harbour Commissioners Office JUNE 3 Beer & Cheese Night 7pm, Indie Fude, The Courtyard, Comber JUNE 4 Argory Food Market 11am-4pm, The Argory, Derrycaw Road, Moy JUNE 18-19 Bank of Ireland Open Farm Weekend farms across Northern Ireland June 18-19 Bushmills Salmon & Whiskey Festival Sat 11am-6pm, Sunday 1-6pm, Bushmills JUNE 17-25 Comber Earlies Fringe Festival Including Cheese & Wine Evening (June 24) at Indie Fude – 7pm and Comber Earlies Festival (June 25)

JUNE 25-26 The Irish Game Fair & Fine Food Festival Shane’s Castle Estate, Randalstown Road, Co Antrim JUNE 25-JULY 2 Eel – Eat Food events in restaurants throughout Northern Ireland JULY 2 River to Lough Festival Noon-5pm, Antrim Castle Gardens, Randalstown Road, Antrim JULY 13-17 The Soma Festival for Artisan Food and Craft Beer Upper Square, Castlewellan JULY 14-17 Foyle Maritime Festival Ebrington Square, Queens Quay, Derry/Londonderry JULY 16-18 Dalriada Festival Glenarm Castle JULY 27-31 NI Open Food Festival 10am-5:30pm, Galgorm Castle Golf Club

The theme for August is Love NI Meat.

For more information on getting involved in Year of Food & Drink 2016, visit www.discovernorthernireland.com. www.hospitalityreviewni.com twitter.com: @Hosp_ReviewNI

Pictured launching this year’s festival are, from left, Alistair Pollock, business development manager, Phoenix Natural Gas; Sarah Waugh, Hillsborough International Oyster Festival committee member; Julienne Marie Curran, Ireland Corporate sales manager, Turkish Airlines; and Nigel Crawford, executive director, Quilter Cheviot.

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he world-famous Hillsborough International Oyster Festival, supported by principal sponsors Turkish Airlines, Phoenix Gas and Quilter Cheviot, will return August 30-September 4 with a packed schedule which typically attracts over 14,000 visitors annually from across the world and this year boasts a packed programme of popular events and activities including: • Oyster Masters Golf Day, supported by GMcG Chartered Accountants • The ‘Magic of the Movies’ – musical evening in association with Lockton • The Smeg Pop-up Restaurant • The Quilter Cheviot Pearl and Oyster Ball • The Turkish Airlines World Oyster Eating Championship • The Phoenix Gas Soapbox Derby • The Flash Harry Live Concert and BBQ, supported by New City Cabs • Supercar Sunday, supported by Charles Hurst Premium “We are thrilled with the support the Hillsborough International Oyster Festival is receiving in the run-up to this year’s event,” said Don Spence, chairman of the Festival’s organising committee. “The number of big-name brands coming on board in 2016 is testament to the Festival’s long-standing position as a successful and prestigious event. We are confident this additional support will help continue the Festival’s reputation as one of the best Festivals in the UK.” The Hillsborough International Oyster Festival is supported

by Tourism Northern Ireland and Lisburn & Castlereagh City Council. For further information on all events taking place and to book tickets, visit www.hillsboroughoysterfestival.com.

SUMMER HRNI • 53

tourismnews

Rathlin Island welcomes visitors R with upgraded Seabird Centre

athlin Island has recently undergone a complete upgrade of its Rathlin West Light Seabird Centre.

Visitors can now experience the ‘upside down’ lighthouse built on Rathlin’s cliffs as well as one of the largest breeding seabird colonies in Europe with birds such as puffins, guillemots, razorbills and kittiwakes making the island their home.

A series of events have been organised to showcase the island including the Rathlin Sound Maritime Festival (May 27-June 5) celebrating the scenery, diverse attractions and local culture of Ballycastle Town and Rathlin Island.

On June 5, Naturally North Coast and Glens Market arrived in Rathlin Island allowing visitors to take a stroll through a wide variety of stalls while more cultural celebrations will take place on the island during Rathlin Island Festival Week (July 1017).

“This hidden gem is simply brimming with things to see and do and is ideal for those who like to get out and about or who have a keen interest in wildlife,” said Rachel Quigg, communications, destination & PR officer at Tourism NI. “Visitors will be surrounded by stunning scenery and the locals will be sure to give you a warm welcome so don’t delay and flock to Rathlin.”

Games of Thrones doors unveiled across NI

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number of locations around Northern Ireland are being highlighted to millions of people around the world in Tourism Ireland’s latest Game of Thrones campaign.

The central element of the campaign is a series of beautifully engraved doors, each of which tells the story of a different episode of this season of Game of Thrones. The doors are being unveiled by Tourism Ireland each week as the series unfolds – in restaurants, pubs and other venues near Game of Thrones filming locations.

The woodcarver for the 10 doors is David Hogg, owner of the family-run CNC woodcarving business in Newry, while the doors themselves are being carved from the wood of two fallen trees from the famous Dark Hedges.

“We are delighted to continue our partnership with HBO in 2016, to highlight Northern Ireland – through the exciting events of Game of Thrones – on the global stage,” said Niall Gibbons, CEO of Tourism Ireland. “TV and film are recognised as strong influencers on travellers everywhere and the stellar popularity of Game of Thrones is a fantastic opportunity for us to promote Northern Ireland to a huge audience of potential visitors.”

As part of the campaign, Tourism Ireland is also producing a series of limited edition Game of Thrones stamps, in conjunction with the Royal Mail.

Door four in Blakes of the Hollow features several striking designs, immortalising the Targaryens and Arryns. It is near the Brotherhood without Banners’ hideout – the filming location otherwise known as Pollagollum Cave.

54 • HRNI SUMMER

McComb’s gains five-

star ratings and new coach

M

cComb’s Coach Travel’s two Game of Thrones tours have been awarded a five-star grading by Tourism NI, while its Giant’s Causeway tour has retained four stars.

The welcome news follows McComb’s agreeing an Ireland exclusive on a new coach, an EVM Cabriolet with an impressive retracting roof and windows feature. Representing an investment of over £100,000, the new addition to the McComb’s fleet has also created four jobs.

“We are thrilled that our Game of Thrones Westeros and Winterfell tours were both given the highest tourism rating possible, five stars, in recognition of the quality of the visitor experience we provide”, said Caroline McComb, director of McComb’s.

“This has turned out to be a very special time for McComb’s Coach Travel as our brand new EVM Cabriolet, with retracting sides and roof, was delivered, helping us to create four new positions in the company.

This is the only vehicle of its type in the whole of Ireland as we signed an exclusivity contract with the supplier – you would have to go to Edinburgh or London to see another.

“The coach has full leather seats and a mobile phone charging point at every seat to ensure our passengers never miss a photo opportunity.

But what really makes it a special coach is that the roof and sides totally retract offering passenger’s panoramic, uninterrupted views of our stunning attractions and countryside. It will be used on our various tours of Belfast and Northern Ireland, and also for corporate and private events.”

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tourismcommentary

Momentum driving forward for golf tourism success

By Dr Peter Bolan, director of Travel & Tourism management at Ulster University

W

ith the golfing season well and truly upon us (we’ve recently seen Rory McIlroy win the Irish Open) with majors like the US Open (June 18-21), The Open (July 14-17) and our own home-grown Northern Ireland Open (July 28-31) all in quick succession, it’s time to take stock on the importance of golf as a form of tourism. Indeed we also have golf featuring in the summer Olympics in Rio this year, not to mention the Ryder Cup in September/ October, with Europe captained this time by our own Darren Clarke. Golf momentum is clearly high and there is a strong Northern Ireland involvement and connection, as indeed there has been for a number of years now.

Golf is one of the most avidly followed and watched sports on a global basis and golf tourism has been valued at some US$20bn with over 50 million golf tourists travelling the world to play on some of the estimated 32,000 courses. Northern Ireland is ideally situated to capture a larger slice of this lucrative market due to our excellent golf product in terms of courses and venues, the extremely high profile of our top golfers and the ever-increasing portfolio of golf events being hosted here. The significance of what this can do for the image of Northern Ireland, our economy and tourism in particular should not be underestimated. In terms of driving tourism forward in Northern Ireland, we have to play to our strengths, and golf tourism is certainly one of those. It is also a lucrative and media-friendly form of tourism. www.hospitalityreviewni.com

Predictions of hosting The Open being worth £70m to the economy when it comes to Royal Portrush in 2019 are not far off the mark. Golf tourism is very much one of the most lucrative forms of tourism. Compared to other types of tourists, golf tourists spend significantly more on their vacations (typically two-three times as much) and are a prime tourist market to target.

It is not just the immediate impact during the Open event that will bring a huge economic dividend but the longer term tourism potential through the vast media coverage and exposure for our north coast region and Northern Ireland in general. On a global basis, golf is the most watched sport on television. In terms of global audiences for sporting events, golf ranks at the very top with the Ryder Cup being watched on television by over 1 billion people worldwide (the biggest viewing audiences being Asia and North America).

We have proven in Northern Ireland in recent years that we can host major scale events to an extremely high level, with the likes of the Giro d’Italia and the World Police and Fire Games, in addition to some very successful Irish Open Golf events (at Royal Portrush and Royal County Down). Such successful event management has not gone unnoticed on the global stage and

has helped provide the enormous opportunity of hosting golf’s most prestigious event – The Open in 2019. One of the key differences this time with The Open (as opposed to Irish Open events) is that it will bring a much higher percentage of overseas international visitors to our shores and the media coverage will be even higher and further reaching on a global basis.

With momentum gathering pace, with local interest and involvement in the top level tournaments, the added bonus this year of the Olympics and the Ryder Cup in close succession (with Europe captained by Darren Clarke), and the hosting of another Irish Open next year in the North, it really is time to leverage this highly, to fully harness these immense opportunities.

The economic benefits are potentially enormous as long as we are ready to capitalise on it in the right way. Golf’s Open Championship in particular will showcase Portrush and Northern Ireland to the world and if we can embrace it with the same spirit and welcome that was so highly evident for other events it recent years, like the Irish Open’s and like we witnessed for the Giro d’Italia in particular, then we can accomplish something truly special for our tourism and hospitality industry here that can reap dividends for decades to come.

Royal County Down

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SUMMER HRNI • 55

socialscene

A makeover for The Metro with Tennent’s NI

John Downey, Jeff Tosh, Seamus Downey, Stephen Power, Henry Downey and Conor Magill.

Heverlee promo girls Victoria Withers and Zara Shaw.

Liam Kelly, Brian McGeehan and Alan Logue.

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he Metro, one of Derry City’s most iconic and popular venues, hosted a glittering VIP reception recently to mark the unveiling of a great new look and a great new portfolio of draught drinks brands.

Art deco elegance has combined with contemporary style and state-of-the-art facilities to create a uniquely stylish venue in the shadow of Derry’s Walls and Metro fans have been toasting their favourite bar’s bright new image in their new choice of products from Tennent’s NI: home of Tennent’s, Magners, Heverlee, Becks, Clonmel 1650, Roundstone Irish Ale, Menabrea and Maggie’s Leap.

A Tennent’s Sound Check promotion, which challenged Metro-goers to name Tennent’s Vital playlist tunes, was just one of a series of beer and cider promotions that have been organised by Tennent’s NI to mark the arrival of its great portfolio of draught drinks brands at The Metro.

“The Metro is, and always has been, much-loved by locals and visitors alike so our objective was to modernise this unique destination without losing any of its distinctive character and ambience,” said Seamus Downey, co-owner with Henry Downey of the Downey Group, which owns The Metro.

Bernard and Cathy O’Kane, and John Downey and Danielle Carroll.

Northern Whig opens it doors after £300,000 revamp

T

John Mulgrew, Brenda Shankey and Martin Breen.

Barry McGovern, Lorraine Ormsby and Joe Devlin.

Ann Moreland and Carolyn Boyd.

Aoife Robb and Sarah Maneely.

56 • HRNI SUMMER

he iconic Northern Whig, situated on Bridge Street, in Belfast’s Cathedral Quarter reopened its doors in May after an extensive refurbishment project which cost in excess of £300,000.

The investment in the revamp is in addition to the price paid for the building in February by its owners, The Horatio Group, bringing the total investment to over £2m. As a result of the changes, the venue has created an additional 15 jobs, bringing the total number employed at The Northern Whig to almost 50.

The major overhaul, which took place over four weeks, saw a vast team of local skilled tradesmen work on the project, with all of the joinery works and furniture sourced from Northern Ireland suppliers.

“The Northern Whig is an iconic building in the Cathedral Quarter in Belfast and the experience of giving it a whole new look, for the first time in many years, has been an exciting one,” said Stephen Magorrian, managing director of The Horatio Group.

“Spanning over 4,000 square feet, there was a huge amount of work to be done but we have worked with many of Northern Ireland’s finest tradespeople over the years, and were confident of their skills and ability to meet the challenging timescale.”

The new look Whig will be managed by Gerard Keaney, with Rick Orr at the helm in the kitchen as head chef (see p8).

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socialscene

2 3

1

Sun brings out trade for Hospitality Industry Barbecue O

n June 6, The Dirty Onion was buzzing with industry colleagues out to raise money for palliative care charity Marie Curie and Miles for Matty, set up in memory of Hastings Europa Hotel employee Matthew Drumm who passed away in December 2013.

The event was hosted by James McGinn, a relative of Matthew, and organised by a committee of industry representatives, with assistance from Love PR. A number of suppliers kindly sponsored the event including Dillon Bass, Henderson Foodservice, Molson Coors, Tennent’s NI, Woodford Bourne and The Dirty Onion.

4

5 6 1. Niki Cochrane (Diageo) and Janice Austin.

2. Rhos Patterson (Drinksology) and Rachel Crawford (Monin).

3. James McGinn (Europa Hotel) and Michael Stewart ( Madisons).

4. Pedro Donald (The Sunflower), Michael Hinds (The James St. Bar & Grill) and Gerry White (The John Hewitt).

5. Hastings Europa Hotel.

6. Leo Fennel (Molson Coors), Victoria Stinson (Robt Roberts) and Scott McCormick (Woodford Bourne).

7. Mark Glover (HRNI), Ryan McFarland, Paul Hanna and Leo Fennel (Molson Coors).

8. Paul McGovern (James St South), Donna Ross (MSC) and James McGinn (Europa Hotel).

7 www.hospitalityreviewni.com

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8

SUMMER HRNI • 57

socialscene

McGuigan Wines celebrate launch of new Founder’s Series with Belfast event N

eil McGuigan, chief winemaker of McGuigan Wines, the fourth largest global wine brand in the UK, recently celebrated the launch of the new Founder’s Series in Belfast with TV Presenter and chef John Torode.

The dynamic duo treated 100 of the drinks industry’s finest to the ultimate food and wine pairing experience at the Ulster Museum on May 5. Taking guests on a culinary masterclass, John and Neil matched the perfect McGuigan wine to a four-course meal.

On the wine list was the McGuigan Founder’s Series, a premium, limited production wine range currently available in on- and off-trade outlets across Northern Ireland.

The McGuigan Founder’s Series champions three of Australia’s great styles and wine-making regions - Barossa Valley Shiraz, Coonawarra Cabernet Sauvignon and Adelaide Hills Chardonnay – which in turn pay homage to the label’s founder, Brian McGuigan.

To celebrate the launch, Torode has also developed bespoke recipes designed to match with each of the Founder’s Series wines.

“With the McGuigan Founder’s Series we have created a trio of champion wines from three of the best wine-making regions in Australia, and we’ve selected the parcels of

Neil McGuigan, Martin McAuley, United Wine Merchants and John Torode.

fruit that best exhibit the wines’ individuality and character of their respective regions,” said Neil McGuigan, chief winemaker for McGuigan Wines. “When paired with John’s fantastic recipes, each of these wines truly delivers an exceptional flavour experience.”

The recipes demonstrate John’s ability to think outside the food and wine pairing box.

Shiraz is matched with a delicious Barbecued Lamb Cutlet and Ricotta Salad, to complement the wine’s rich and heavy fruit-lead flavours.

Unusually for a red wine, the Cabernet Sauvignon is paired with a Seared Sea Bream with Spring Onion Mash Potato in a lemon Butter Sauce with capers.

Finally, the Chardonnay is a perfect accompaniment to rich dishes, such as a Grilled Duck Salad with Smokey Bacon and Pea Salad.

Also featuring on the evening was a limited edition Adelaide Hills Pinot Noir Rosé, MT Rosé, crafted by the wine maker and the chef.

United Wines and Whitley Neill Gin host a masterclass

W

hitley Neill Gin founder Johnny Neill was in Belfast recently to host a gin masterclass at Taps 2, Belfast.

It was an outstanding evening for attendees, who were not only guided through the conception and distilling process of handcrafted Whitley Neill Gin, but learned that Johnny Neill’s experience of creating an outstanding gin stretches back through four generations of the Greenall Whitley distilling family.

Johnny Neill with Ross Blackburn and Emma Haughian of United Wine Merchants.

Indeed, Johnny’s great greatgrandfather was a wine and spirit merchant based at 9 and 11 Corporation Street in Belfast and he took time out, while in Belfast, to research his family history here.

“We have witnessed a gin revolution sweeping across Northern Ireland in recent years; as a consequence, Whitley Neill with its local provenance and incomparable taste and unforgettable aroma has increased dramatically in popularity as it is recognised in the on and off trade as a premium, smooth and balanced gin,” said Emma Haughian, brand manager for Whitey Neill Gin. “Having Johnny Neill back in Northern Ireland for the Whitley Neil Gin masterclass was a huge success, the event was attended by key trade partners, bar staff, mixologists and online influencers who experienced three Whitley Neill signature cocktails throughout the evening.”

58 • HRNI SUMMER

CAPE 75 1 shot of Whitley Neill Gin 0.5 shot of sugar syrup 6 crushed cape gooseberries 0.5 shot of freshly squeezed lemon juice Topped up with Champagne Glass: Coupette Garnish: Cape gooseberry Method: Shake all ingredients with ice and fine strain into a chilled glass.

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businessnews

17th annual CIM Awards launched E

Pictured at the launch of the 2016 CIM Ireland Marketing Awards were Nicola McCleery, head of marketing at Danske Bank and winner of the 2015 award for Marketing Team of the year, Darren Jackson director of PML Group (Associate Sponsor for the Awards) and Carol Magill, CIM Ireland, network manager.

ntries are now open to submit the latest innovations and creative campaigns across Ireland for the 2016 CIM (The Chartered Institute of Marketing) Ireland Marketing Awards.

“These long running awards, now in their 17th year, are an important way for businesses and individuals to really showcase their work,” said Carol Magill, network manager for CIM Ireland. “We’ve opened for entries early this year as we know there are so many companies out there doing amazing work and this gives them the time to put together an award-winning submission.

“In addition, we’ve added an independent marketer category, as well as categories across many sectors and areas. Entries are free at

present, and companies and individuals can enter in up to three categories.”

This year, CIM held a launch event at The Academy, Ulster University in Belfast, with specific information on how to enter and tips from the judging panel.

The deadline for entries is 3pm on September 30. A gala event will be held in the autumn to announce the winners.

Among the 14 award categories are Marketing in Hotels, Leisure, Events, Travel and Tourism; Marketing in FMCG; Food and Drink Marketing; and Marketing Exporter of the Year International Sales and Marketing.

For more information, go to http://regions. cim.co.uk/Ireland/home.

New brand ambassadors for Flogas F

logas Ireland has announced champion boxers Michael Conlan and Paddy Barnes are to become their new brand ambassadors. The two men, who have multiple medals and titles under their belts from the sport’s top championships, are delighted to have finally picked up a sponsor.

“I know there has been some surprise in media circles recently at the lack of sponsors that were supporting sportsmen like myself, despite boxing’s high profile in recent years,” said Barnes. “It’s fantastic that Flogas have come on board to support us both, and my young family and I are very grateful for their support.”

Conlan said: “This sponsorship deal from Flogas is a great boost to us, and we are very grateful to them for putting their faith in us. It’s a very important year for me personally, and it really helps to be able to have the financial support of a company such as Flogas. I’m looking forward to working with the Flogas teams in Drogheda and Belfast over the course of 2016 and helping them with their promotional activity in any way I can.”

John Rooney, managing director, Flogas Ireland, said: “We’re delighted to have Michael and Paddy as brand ambassadors. They are both widely respected and very popular sportsmen with the Irish public. Their track records speak for themselves, they are a credit to their families, to boxing and Irish sport in general.”

John Rooney, managing director, Flogas Ireland announces new brand ambassadors Michael Conlan and Paddy Barnes.

Barclays launches £100m SME loan fund B

Adrian Doran

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arclays has launched a £100m fund to support small and medium sized enterprises (SMEs) in Northern Ireland with a turnover of less than £25m.

Making the announcement at the CBI annual dinner in Belfast recently, Barclays Northern Ireland Head of Corporate Banking Adrian Doran said: “SMEs are the driving force of our local economy. This is the first time we have launched a loan fund specifically for SMEs in Northern Ireland, and is evidence of our commitment to growing our customer base.

“We believe we are really well equipped to help local SMEs grow their businesses.

We have a long history of banking many of Northern Ireland’s largest companies, and in addition we have a huge amount of knowledge from being a major player in the SME banking market in the UK. “We have a tremendous digital platform, having been the first bank to launch innovations

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such as a mobile payment service, and preassessed lending limits. Our newly launched High Growth team also means that we can help the next generation of entrepreneurs. We want to be the bank of choice for anyone starting or growing their business.”

First Minister Arlene Foster said: “I welcome Barclays’ latest commitment to supporting Northern Ireland’s small and medium sized businesses, the lifeblood of the Northern Ireland economy. The Northern Ireland Executive has always been encouraged by the banking sector’s expansion into the SME sector and I very much welcome this new £100m lending fund from Barclays which will support a significant number of local businesses.”

Barclays also recently announced the hiring of senior banker John Mathers as corporate development director, with a remit to lead the bank’s recruitment of new SME customers.

SUMMER HRNI • 59

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CUSTOMER SERVICE CENTRE

0800 66 55 22 Email: customersupport@candcgroup.com Fax: 02895 95 2103

Tennent’s NI Ltd 15 Dargan Road Belfast BT3 9LS Head Office Tel: 02895 95 2100

United Wine Merchants, 70 Silverwood Road, Craigavon, BT66 6SY Tel: 028 3831 6555 Fax: 028 3831 6444 sales@unitedwines.co.uk www.unitedwines.co.uk

62 • HRNI SUMMER

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‘Your business is our business’ 91 University Street Belfast BT7 1HP. Tel: 028 9032 7578 Email: enquiries@hospitalityulster.org Web: www.hospitalityulster.org Twitter: @HospUlster Facebook: ‘Hospitality Ulster’

SUMMER HRNI • 63

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Northern Ireland Hotels Federation The McCune Building, 1 Shore Road, Belfast BT15 3PG. Tel: 028 9077 6635 • Fax: 028 9077 1899 email: office@nihf.co.uk web: www.nihf.co.uk Chief Executive: Janice Gault President: Ciaran O’Neill MBE

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64 • HRNI SUMMER

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Famous for Smoked Salmon w: www.ouichefni.com

‘Market Kitchen’s Northern Ireland Local Food Hero’

6 Kendal Street, Belfast, BT13 2JR Tel: 028 9032 5534 Web: www.ewingseafoods.com

SEAFOOD

FRESH & FROZEN SEAFOODS

Supplied from Local, UK & Worldwide Seas EXOTIC SEAFOODS A SPECIALITY REFRIGERATED DAILY DELIVERY TO THE CATERING & WHOLESALE INDUSTRY

Whatever your Needs in Seafood Call:

: 028 44 841196

DON’T MISS OUT! To Advertise: Please contact Mark Glover on e: markglover@greerpublications.com t: 028 9078 3234

(24 hr Answering Service)

F : 028 44 842228

7-11 Killard Drive, Ballyhornan, BT30 7PN EEC Operators No. 2V004FE

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SUMMER HRNI • 65

thelastword

The Last Word

NAME : MARK TINSLEY • JOB TITLE : MANAGER IN TRAINING (MIT) • COMPANY : WINE INNS-THE BELFAST EMPIRE

HOW LONG HAVE YOU BEEN IN THIS ROLE? I have been with Wine Inns for over four years now but only in my current position since August and, up until the start of April, at another bar in Belfast, Robinsons.

DESCRIBE A TYPICAL DAY I arrive into work, usually alongside another manager and one of us will take over any office work that needs done such as responding to any bookings or enquiries regarding functions, upcoming shows and gigs, and the other will get the bar ready for another evening of music, comedy or the increasingly popular music hall wedding. Once everything is ready to go, the rest of the staff are prepped, the doors are opened. We welcome a wide variety of people from alternative students enjoying the latest album launch from the latest band in our upstairs bar to a more experienced audience out to enjoy one of our resident blues or rock and roll acts 15 feet below, and sometimes vice versa making sure everything goes smoothly through out for all our patrons.

I wish he had been Brazilian.” ?? • 66 • HRNI HRNI YEARBOOK SUMMER

WHAT WAS YOUR FIRST JOB? Working as a waiter in a hotel bar (Templeton hotel, Templepatrick) aged 16.

ENTERTAINMENT:

FAVOURITE TV SHOW: Game of Thrones FAVOURITE FILM: Pulp Fiction ALBUM CURRENTLY LISTENING TO: The Streets, Everything is Borrowed FAVOURITE BAND: The Cat Empire LAST BOOK READ: Fear and Loathing on the campaign trail by Hunter S. Thompson FAVOURITE CELEBRITY: Blind boy Boatclub

SOCIAL:

FAVOURITE FOOD: Chinese FAVOURITE RESTAURANT: Gar restauracja, Warsaw LAST HOTEL YOU STAYED AT: Hotel Van Gogh, Amsterdam LAST BAR/NIGHTCLUB YOU VISITED: Bar-Brewbot, Nightclub - Alibi FAVOURITE PLACE IN WORLD: Anywhere with the right company INDOOR CONCERT OR FESTIVAL: Festival LAST HOLIDAY: Thailand in January

DRINKS:

FAVOURITE HOT DRINK: Latte with peppermint syrup

FAVOURITE SOFT DRINK: Sukie BEER OR CIDER: BREWDOG WHITE OR RED WINE: Red WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Vodka COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? James Watt (co-founder of brewdog), Bob Marley, Frankie Boyle and Brian Laudrup.

ONE ITEM YOU COULDN’T LIVE WITHOUT? My laptop WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Jonah Hill WHAT IS YOUR IDEAL JOB? Owning/ managing a craft beer and whiskey bar somewhere on the other side of the world.

FAVOURITE QUOTE: “I wish he had been Brazilian,” Pelé on Jim Baxter.

INSPIRATION IN YOUR LIFE? My amazing girlfriend, also a junior manager at a bar in Belfast.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Always do what makes you happy.

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30/05/2016 17:18