Hospitality Rev NI Aug 2016 by Helen Wright

AUGUST 2016

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

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YEARBOOK HRNI • ??

LOVE NI MEAT: This is the theme for August under Year of Food & Drink and Kelan McMichael is doing just that at his new Ballynahinch restaurant Bull & Ram in an old butcher’s shop, featuring the best of local from Peter Hannan’s beef to Carnbrooke Meats’ Mourne lamb.

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BEAM ME UP: James E. McCabe is launching a new premium expression Jim Beam Double Oak, featuring aromas of vanilla and hints of toasted wood leading into deep char and oak flavours with rich caramel and toffee notes, into the Northern Ireland market this month.

VITAL NEWS: Labrinth will be joining the Tennent’s Vital line up on Thursday, August 25 at Belfast’s Boucher Road Playing fields, supporting headliner The Red Hot Chili Peppers, and Seeb will be joining the Friday, August 26 bill, supporting headliner Avicii.

LOUGH ERNE RESORT: Approaching 10 years in business, the Lough Erne Resort is poised to reassert its presence in local and international markets with new ownership, new management and a multi-million pound investment plan in place.

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A DAY IN THE LIFE: features Sean McLaughlin, coproprietor with his wife Geraldine of The Fullerton Arms in Ballintoy, which has doubled trade after receiving the sixth Door of Thrones. He has an Ulster champion medal for Irish dancing. We didn’t see that coming...

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AUGUST HRNI • 3

comment

What does Brexit mean for the hospitality industry? T

he last edition of HRNI went to print just before the EU referendum, and the past six weeks feel like a bad dream with British politics descending into farce, a bitter schism emerging in the general populace between the remain and leave camps and a climate of economic uncertainty. For Northern Ireland, the fledgling ‘Marlene’ relationship between our First Minister and Deputy First Minister, which had got off to such a good start, is now in jeopardy as calls escalate for a border poll. No-one really knows what is ahead but, as the comments below highlight, a potential recession is a concern for the hospitality industry but there are also opportunities as a weak sterling makes Northern Ireland a more attractive prospect for tourists and visitors from the Republic of Ireland. And to end on a positive note, who would have thought perhaps the biggest tourism marketing coup of the year would come from the green and white army...

Alyson Magee Editor

Hospitality industry and commentators respond to Brexit What to expect from the UK leaving the EU?

“I

t will be difficult to fully establish the ramifications of the vote for the hospitality sector as the mechanics of separation are yet to be fully outlined. The sharing of a land border within Europe presents a unique and more complicated set of circumstances for Northern Ireland. Another consideration is the promotion of the island of Ireland as a single destination overseas by Tourism Ireland. The local vote of 56% remain and 44% leave has been given a positive spin by both sides of the campaign. The membership of the NIHF, like many other organisations, was split on this issue. However, all members are heavily invested in making Northern Ireland economically secure. Northern Ireland’s hospitality sector has consistently developed and prospered in unknown circumstances, whether that has been economic crisis or political uncertainty. Investment is taking place and a number of projects are in development which will see capacity within the sector grow in the coming years. Northern Ireland has a fantastic hospitality offering, which is attractive to both international and domestic visitors.” Ciaran O’Neill, president of the Northern Ireland Hotels Federation

“T

he decision to leave the EU is likely to cause CEOs within the leisure and hospitality sector a great deal of uncertainty and concern. Not only are there vast numbers of EU nationals working in the hospitality sector, but EU supplier and commercial contracts will need to be reviewed, and there will also be concerns over foreign visitor numbers within the industry. All of these factors could have a material impact on

“Although it is still too soon to fully understand the long-term implications of Brexit for tourism to the island of Ireland, we had a very useful discussion with tourism industry leaders. The British market will remain of significant importance for all of us in the short, medium and long-term. We have committed to continued monitoring of developments over coming months. But, for now, it is very much business as usual. Tourism Ireland’s €4m promotional campaign will continue to roll out in Britain from now until the end of the year, to highlight the island of Ireland to prospective visitors and maintain the strong growth we have seen in recent years.” Niall Gibbons, CEO of Tourism Ireland

operations and revenues. On an economic level, it’s fair to predict the result will probably impact consumer confidence, driving down discretionary spend on leisure in the short to medium term while consumers evaluate the full impact of what the UK’s exit from the EU means for them and their wallets.” Will Hawkley, UK head of leisure, KPMG UK

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 AUGUST

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NIIRTA and Hospitality Ulster launch Radical Rates Reform Scheme H

ospitality Ulster and the Northern Ireland Independent Retail Trade Association (NIIRTA) have collaborated on a plan to radically reform business rates. The two industry bodies presented their plans to reform the Small Business Rate Relief Scheme to Finance Minister Máirtín Ó Muilleoir during a recent meeting. The plan was also outlined to the chair and vice chair of the Assembly Finance Committee, Emma Little Pengelly and Claire Hanna, while Ulster Unionist and Alliance Finance spokespersons Philip Smith and Stephen Farry have also been briefed on the plan. A joint statement issued by Hospitality Ulster Chief Executive Colin Neill and NIIRTA Chief Executive Glyn Roberts reads: ‘Our two organisations are putting forward a radical alternative to the current system of Small Business Rate Relief which will be targeted to the independent retail and hospitality sectors. Both sectors make a huge contribution to our local economy, town centres and tourism. ‘Our members consistently tell us that their rates bill is a significant financial burden on their businesses, restricting growth and on occasions forcing them to close. It is time for real change in business rates. ‘Given that Northern Ireland has nearly twice the UK’s national average of levels of high street dereliction, we believe our rates plan will address this problem and begin to reverse this decline.’ The joint plan proposes a tiered system of relief including 100% for those with an NAV under £10,000; 50% for those with an NAV of between £10,000 and under £15,000; and... 25% for those with an

Pictured are, from left, Colin Neill, chief executive, Hospitality Ulster; Finance Minister Máirtín Ó Muilleoir MLA; and Glyn Roberts, chief executive of the Northern Ireland Independent Retail Trade Association (NIIRTA).

NAV of between £15,000 and under £25,000. ‘The total cost of this relief would be £36m, which would mean that an additional £18m is needed above the £18m that it currently costs to provide Small Business Rate Relief,’ continues the joint statement. ‘In order to fund this additional £18m, we recommend that the Vacant Property Relief after three months should be reduced from its current 50% to 15%.’

James Street South continues Apprentice Scheme A

Niall McKenna from James Street South is pictured with (anti-clockwise) apprentices Stephanie Tinsley, Dylan Turner and Economy Minister Simon Hamilton.

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ward-winning chef Niall McKenna is continuing his apprentice programme, which gives hospitality students the chance to learn their skills from some of the best chefs in Northern Ireland, for a third consecutive year over 2016-2017. The scheme, which is endorsed by the Department for the Economy, will offer places to 12 students to study with chefs in the James Street South Group, which also includes the Bar + Grill, Hadskis, The Cookery School and Cast & Crew. The year-long placement is open to 16-24 year olds, who combine on-the-job training with two days attendance at the Belfast Metropolitan College to gain their professional qualifications. Three of last year’s trainees have secured full-time employment with James Street South and Niall. “This is a unique opportunity to develop skills in one of Northern Ireland’s fastest growing industries,” said McKenna.

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news

Social enterprise Loaf Cafe&Bakery turns one L

oaf Cafe&Bakery, the third food-related social enterprise to be operated by the NOW Group in addition to Loaf Catering and The Bobbin cafe at Belfast City Hall, has celebrated its first year of trading. The bright yellow building on Grosvenor Road in Belfast opened its doors in June 2015, revitalising the derelict site of the former Oak Bar which lay vacant for around a decade. As well as being a social enterprise, accredited training area for people with barriers to learning and employment and preparation site for the well-established catering division, the cafe and bakery is attracting a wide clientele including staff from the adjacent Royal Victoria Hospital, locals and business people. “The last 12 months have been our busiest yet,” said Maeve Monaghan, chief executive of the NOW Group. “We are so grateful for the support the public has given to our baby, Loaf Cafe&Bakery, and we are delighted in the rise in business for Loaf Catering. The Bobbin also continues to trade very well in Belfast City Hall, taking the social enterprise message right into the heart of the city.”

Royal visit for Northern Ireland Her Majesty The Queen and His Royal Highness The Duke of Edinburgh make their way from Coleraine Railway Station to Bellarena Railway Station on a No 85 Merlin steam locomotive.

Her Majesty The Queen is pictured at the Giant's Causeway.

er Majesty The Queen and His Royal Highness The Duke of Edinburgh's visited Northern Ireland in June, experiencing some of Northern Ireland's best loved tourism locations. Having spent the night at Hillsborough Castle, the couple visited the world famous Giant’s Causeway before departing by steam train from Coleraine to Bellarena Railway Station. “We are delighted that The Queen and The Duke of Edinburgh are visiting Northern Ireland as part of Her Majesty’s 90th birthday celebrations,” said Terence Brannigan, chairman of Tourism NI. “Northern Ireland is brimming with exciting tourism destinations so it is a privilege that Her Majesty will experience some of our most renowned beauty spots such as the Giant’s Causeway, the village of Bushmills and the breath-taking scenery on the train journey between Coleraine and Bellarena Railway station. We would encourage our visitors to follow in The Queen’s footsteps and take the opportunity to experience some of these wonderful places.”

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flogasprofile

Bull & Ram, Ballynahinch Kelan McMichael, co-owner of the new restaurant, talks to Alyson Magee WHAT INSPIRED YOU TO OPEN BULL & RAM? We opened on May 31. I’ve been working now for 16 years, in the States, France, London, Dublin and here, and I think it takes you at least 15 years to develop your own palate and build up a repertoire in your head of what you actually like cooking yourself. I think it’s every chef’s ambition to have his own restaurant but it’s only over the last year I had that burning desire to do it. There’s no better feeling; I come in here in the mornings at 8am, turn the coffee machine on, turn the music up really loud, just start working in the kitchen and I love it. TELL US ABOUT THE SPACE YOU HAVE It’s an old butcher’s shop; a listed building with the original meat hanging rail. For a chef, it’s a dream to have a restaurant here. Our main worry was when people came and sat down in the back of the restaurant, they weren’t slightly deflated not to be at the top end so I came up with the idea of doing an open kitchen, giving it a bit of theatre down at this end. You get people sitting throughout their meal just watching you so it’s good training for the boys. WHAT FEEL ARE YOU AIMING FOR? We’re going for a bistro style. We’re celebrating the best of meat and local produce and it being an old butcher’s shop, so have details like a collection of vintage cleavers from Romania, Italy, France, Belgium and America on the walls. WHAT’S ON YOUR MENU? It’s no frills, just letting the produce do the talking. We’re in the country so we don’t scrimp on portions. We use different cuts

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of meat, have seasonal fish every day from crab to lobster, mussels and oysters, and serve vegetarian and vegan options and celiac bread. Signature starters would be tripe and ketchup, lamb sweetbreads with herb mayo or roasted bone marrow on toast, which enhance the whole butcher’s side of things. Every Sunday, we have 55-day aged rump of beef or Mourne lamb, all the trimmings and a glass of house wine for £15.95. I love working Sunday lunch because I love my Sunday roast. It’s not difficult to get right but it’s very easy to get wrong. Our kids’ menu, the Calf & Lamb, is smaller versions of what’s on the menu with zero processed food on it whatsoever. We make all our breads fresh ourselves every day, and all our desserts from scratch. We also do tasting menus on request. WHAT SUPPLIERS DO YOU USE? We wanted to showcase Peter Hannan’s beef; I’ve tried beef all over the planet and I think Peter’s beef is the best in the world without a shadow of a doubt. The lamb is stunning, and we get it from Carnbrooke Meats. Our fish is from Still Waters in Donaghadee. Alan Carson is a good friend of mine and I don’t know what I’m getting each day, he just sends me the freshest fish. James Nicholson Wine has been very kind to us as well, and has been helping us out with wine tastings. DOES YOUR MENU CHANGE OFTEN? Yes, for example at the minute, we’re using John Lynch’s buffalo mozzarella made in Cork, and getting in wild asparagus from an allotment in Annadale in Belfast. I’m an avid forager and have been foraging for mushrooms for 13 years.

WHO ARE YOUR CUSTOMERS? We’ve had everyone from the locals, our bread and butter, to customers from Belfast and we’re getting a bit of an arty crowd as well. The Irish Rare Breeds Association is going to have their AGM here. I just recently bought a Moiley (rare Irish breed of cattle) off them, which is hanging at the moment and we’re going to do a nose to tail menu. HAVE YOU ANY PLANS? I wake up every morning, thinking: how do I make it better? We’re putting a 20-metre poly tunnel in the back garden, and will do tomatoes, cucumber, cabbage, chard, broccoli and stuff like that, an extensive herb garden, lots of berries and maybe potatoes. We want to restore the original awning but it’s going to cost a lot of money so it will just take a bit of time. We’re planning an extension next year, if all goes well, into the old barn at the back, and will put the kitchen back into there and add extra seating and a wine cellar. My coowner Noel Wilson is training to become a professional sommelier. We’re very happy with the branding, we think it’s very strong and would definitely like to see, three years down the line, another Bull & Ram somewhere else and a cook book out.

1 Dromore Street, Ballynahinch Tel: 02897 560 908 Email: info@bullandram.com Opening hours: Mon-Tue: 12-8:30pm, Wed-Thurs: 12-9pm Fri-Sat: 12-9:30pm Sun: 12-8pm

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chefprofile

Stuart Archibald, head chef at Horatio Todd’s in Ballyhackamore, talks to Alyson Magee

ith his chef mother passing on her expertise from the get-go, it was a quick and easy route into the trade for Stuart Archibald. “I started work in a delicatessen on the Cregagh Road for a wee while and then it closed down and I went to college,” says Stuart. Attending catering college in Newtownards for four years, before the NVQs were adopted and “it was the 706 ones and twos”, his placement was at Jenny Watts in Bangor, where he was a commis chef for a year and a half. “Then I went on to the Culloden Hotel,” says Stuart, “and was commis chef in the vegetable section. It was terrible; very, very hard work.”

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However, working with Paul McKnight, Brian Magill and Martin Wilson, “I learnt quite a bit from them,” he says. “They were my inspiration really to keep going. I was there about two years, and realised hotel work really wasn’t for me. “It was too repetitive, and you were sort of stuck in one section. The chefs in the Culloden tend to stay there a long time but I wanted to progress and move on, so I then left.” Joining the Jamaica Inn as sous chef, Stuart became head chef of the Bangor venue after two years and stayed there in the role for a further four years. Serving a “modern Irish sort of style, I changed it up a wee bit,” he says. “I was given quite a free rein in there to do what I wanted so it was a good place.” Up next was the Outback restaurant at the Wildfowler Inn in Greyabbey, where he was head chef for five years. “It was a country pub so it was a lot slower,” says Stuart. Replicating an Australian steak house, the restaurant served grill-type fare including exotic meats such as kangaroo. He then settled in his current location but under different ownership for his first two years, when it was known as Café Rouge. The business unfortunately went into administration but, seven years ago, was taken over by Botanic Inns and Stuart stayed on board as head chef. He is full of praise for Stephen Magorrian, his boss at the former Botanic Inns and now the Horatio Group. “It’s just a very good place to work,” he says. “They are very staff orientated. That’s why I’ve stayed here so long; they’ve always treated me very well. Our boss would be a good source of inspiration for us and we just try to be the best we can be for him.” Horatio Todd’s was incredibly busy from the start “because we were the first real proper restaurant for the community,” says Stuart.

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“Ballyhackamore has exploded but when we first opened here, there was only The Point and Aldens. I’m not blaming the whole of Ballyhackamore on us but because we opened and were so successful, I think that’s where all the growth came from. “There’s a lot more competition now but you have to deal with that really, and try to evolve and change your menus to keep customers interested.” With seven chefs in the kitchen, and 12 front-of-house staff, Horatio Todd’s serves modern Irish fare with a few Asian influences thrown in “so people try something different rather than the same old Irish food and mix it up a wee bit.” Direct Wine Shipments collaborates on five-course gourmet evenings held every quarter. Crossgar Pallas supplies all meat for the restaurant and some dry goods, including flour “to make all our own bread here.” Other suppliers include Ewing’s for fish, Get Fresh for fruit and vegetables and Henderson Foodservice for other dry goods. Stuart still works 50-60 hours a week. “I still like to still cook,” he says. “The team benefits from having a head chef there and giving direction, rather than being in the office doing paperwork.” Originally from Londonderry, he lives in Newtownards with his wife and son, and enjoys playing the guitar and riding his Vespa in his spare time. While not escaping the chef shortage currently facing the local hospitality sector, Horatio Todd’s continues to trade well and has further plans to develop its beer garden and potentially adapt its upstairs office space for functions. “I’ve been doing this now for 26 years so I can’t see me giving it up any time soon,” says Stuart.

AUGUST HRNI • 9

Year of Food & Drink continues with Love NI Meat

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 August is Love NI Meat. EVENTS: AUGUST 12 From Burgundy to Bangor (wine and food pairing) 7.30pm, The Salty Dog, Bangor AUGUST 14 Armagh Beer & Cider Festival 3pm, Armagh City Hotel AUGUST 18 A Tribute to Marco Pierre White 7.30pm, The Wheathill, Grey's Hill, Bangor AUGUST 19 The Sundown Market 5:30-10pm, Bangor Seafront, Queens Parade AUGUST 20 Moira Speciality Food Fair 10am-6pm, Moira Demesne, Lisburn Road AUGUST 26-28 Hilden Beer & Music Festival Hilden House, Lisburn AUGUST 27 Fish ‘N’ Sips (five courses from the Mourne Seafood Bar with five matched wines from Neill Wine) 7.30pm, Coffee Cure at The Museum, The Castle, Bangor

The theme for September is Bread & Baking. For more information on getting involved in Year of Food & Drink 2016, visit www. discovernorthernireland.com.

Get hooked on superb fish and seafood By Michele Shirlow, chief executive, Food NI

ear of Food & Drink entered July with a focus on the outstandingly fresh and tasty products from our Seas, Rivers and Loughs. Many retailers, of course, are already sourcing some seafood that’s harvested by our trawlers in Kilkeel, Ardglass and Portavogie. Furthermore, June saw the successful launch of Eat-Eel, a unique initiative to showcase one of our three EU Protected Geographic Indicator products, the Lough Neagh Eel, by the Lough Neagh Partnership. Top chef Danni Barry of EIPIC in Belfast provided a range of highly creative eel ‘tasters’ during the launch of the campaign in Love Fish restaurant. And Simon Dougan included eel on his menu for the splendid Great Taste Award dinner in Clandeboye Lodge. The quality of our fish and seafood is not always fully appreciated particularly by shoppers and diners. We have, I believe, some of the finest seafood available anywhere in the world, the outstanding quality of which has long been recognised in other parts of Europe and indeed further afield. You’ll find salmon from Glenarm, for instance, on the menus of high-end restaurants and hotels from San Francisco to Hong Kong and from London to Dubai. It’s also become the preferred choice for fish lovers at Fortnum and Mason, renowned as the ‘Queen’s Grocer’. Chances are our fresh and smoked salmon ends up on the finest china plates in the ‘Royal Palaces’. Lough Neagh Eels have also been listed by Fortnum and Mason. Over many decades, virtually all the eels were prized by foodies in Holland and Germany. I am delighted to say that they are featuring increasingly on menus here.

A new smoked eel product has just been launched by the fishermen’s co-operative as part of a strategy to boost returns for families around the lough by adding greater value. The lough is also home to pollen, another delicious fish that for years has been exported to markets including Switzerland. And there are lots of other opportunities for retailers interested in expanding their fish and seafood offering to engage with the local industry. In addition to longstanding white fish varieties, the industry offers an amazing range of shellfish including oysters from Killough, Carlingford Lough and Lough Foyle that are prized by restaurants along the ChampsÉlysées in Paris. Fresh and cooked langoustines from Strangford Lough are sold by Carrefour and other retailers in Paris and other parts of France. Mussels, scallops and crabs are also shipped from Kilkeel to discerning customers in Europe. Holiday makers from here have been amazed to find our lobsters on the menus in Spain, Portugal and Italy. It’s a fact that much of our seafood has been shipped to markets in Paris and Barcelona for ages, because it’s exceptional and is sourced from some of the cleanest environments in the world. Crab claws from Strangford are served as a delicacy in restaurants in Seoul, South Korea and even in sushi bars in Tokyo! Our seaweed is enjoyed by diners in restaurants in Germany, France, Sweden and Japan. We’ve exported dulse as far as the Falkland Islands! My hope is that showcasing our seas, rivers and loughs will lead to a greater interest among both retailers and shoppers in our superb fish and seafood and lead to the recognition the industry deserves for producing such exceptional flavours and quality.

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hygienefocus

Tork launches new hospitality hygiene solutions By Alyson Magee

‘R

evolutionising’ innovations with the potential to substantially reduce unnecessary cleaning labour and resources, and dramatically improve customers’ washroom experience, were recently unveiled by Tork, part of global hygiene and forest products company SCA. The new Tork Solutions range includes two washroom innovations: Tork SmartFresh, a toilet system with automatic flushing, cleaning and deodorising, and an integrated digital media screen and Tork EasyCube which uses sensor-driven technology in dispensers to alert operators when the systems require refilling. Tork developed the new services in response to customer demand for solutions which “deliver a consistently high quality image of facilities while also keeping costs under control,”

said Anna Königson-Koopmans, marketing & customer optimisation manager at Tork. With Tork widely known for its product rather than service solutions, “this is the most revolutionising innovation we have launched under the brand of Tork,” said KönigsonKoopmans. Tork SmartFresh automatically flushes and cleans after use, releasing an aromatic oil. Systems are controlled remotely, 24/7, to ensure optimum levels of service for customers, while real-time data can be used to maximise efficient planning and resource use. The integrated media screen, available with both urinals and toilets, can meanwhile be used by operators to market their own offers or secure external advertising. Tork EasyCube collects and analyses real-time

data from individual connected devices, which is then converted into easy-to-use information, to help operators direct cleaning where it’s needed and plan more effectively. In addition, operators are able to save money by controlling refill consumption, while at the same time reducing waste. Königson-Koopmans provided a number of examples in which the innovations have already yielded impressive results included a McDonald’s in Holland, where the proprietor has actually attracted new custom through the reputation of his fresh washrooms and use of the media screen to display offers. In one of Europe’s biggest gyms, meanwhile, use of Tork Easycube has reduced both empty dispensers and labour time checking for refills by over 70%, while improving staff morale and customer satisfaction. “Our Tork Solutions range has been created with real innovation as its foundation,” said Jamie Wright, UK&I communications manager, SCA Hygiene Products. “Tork SmartFresh sets a new standard for washroom excellence – creating an exceptional fresh, clean experience for customers that they’ll be talking about and sharing with images across social media. “In contrast, Tork EasyCube seamlessly complements the innovative technology behind Tork SmartFresh, calling upon real-time data to prioritise cleaning needs, whilst eliminating unnecessary tasks to deliver consistently highquality cleaning every time.” Tork offers professional hygiene products and services to restaurants and healthcare facilities, offices, schools and industries.

Tork’s new table top range reflects colour influence on mood

ork has created a new range of table top products including Yellow was found napkins, tableware, dispenser napkins and custom print to create a fun, welcoming and solutions, following a cutting-edge experiment tapping into brain exciting environment waves to gauge consumers’ responses to colour. suitable for breakfast or coffee with friends The new range is available in a unique colour palette of and children. 20 colours based on the most popular choices of consumers participating in the experiment, which looked at how customers in a restaurant dining environment react to different colours and how colour impacts their dining experience. Participants experienced eight different environments, in eight different colours, spanning walls, floors, furniture and tableware. Brain wave technology measured brain waves and heart rate, identifying reoccurring patterns in moods and emotions provoked by different colours. The results also indicated the suitability of different colours across varying restaurant experiences, ranging from a romantic dinner date to a formal business lunch. While green, for example, was found to be meditative, restorative and relaxing, and ideal for coffee or lunch with friends, black is less welcoming and boring but perhaps viewed as sophisticated and better for an evening engagement. “To be able to match different coloured tableware to different hospitality environments, is a real game changer in the industry, which puts us and our teams in the unique position of being able to advise operators of exactly the right tableware to suit their operations,” said Jamie Wright, UK&I communications manager, SCA Hygiene Products. www.hospitalityreviewni.com

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AUGUST HRNI • 11

foodnews

Flogas announced as official partner of Paralympics Ireland F

Flogas Ireland Managing Director John Rooney is pictured with Paralympics Ireland.

logas has pledged its support for the Irish Paralympic team competing in Rio de Janeiro later this year, by becoming an official partner of Paralympics Ireland. The company, one of the leading LPG and Natural Gas providers in Ireland, has committed to supporting the team on the road to Rio and beyond. Flogas was joined in celebrating the news by Irish para-athletes Pat O’Leary, Michael McKillop, Eve McCrystal and Katie George-Dunlevy, all of whom have been named as official ambassadors for Flogas alongside discus thrower, Niamh McCarthy. “We’re very proud to lend our support to Paralympics Ireland and I am very pleased to welcome Patrick O’Leary, Michael McKillop,

TV chef visits Ballyclare restaurant

Bank of Ireland hosts Omelette challenge

ight chefs from well-known restaurants across Belfast recently came together to add some spice and a pinch of salt to Enterprise Week 2016 for the Bank of Ireland UK’s ultimate Omelette challenge with all funds raised going towards the Welcome Centre, Belfast. The local chefs each cooked an omelette using their creative flare and personal choice of ingredients while under the watchful eye of Pictured are, from left, Laura McKee, Food NI; Ruth McClurg University Commercial Road the award-winning Michelin star chef, Michael Branch manager, Bank of Ireland UK; Lucy Deane, owner of Deane’s Restaurant, the Cairns, Food NI; winner Michael McCavana Chef at Deanes Love Fish; and runner up James popular James McGinn, Europe Hotel general Devine Chef at Deanes Eipic. manager and Ruth McClurg, University Road Commercial Branch manager, Bank of Ireland UK. Time was of the essence as each chef cooked against the clock and had three minutes to perfect their masterpiece before being judged on cooking technique, taste and presentation. Funds raised by the cheering crowd were matched by Bank of Ireland UK and donated to the Welcome Centre, a charity supporting the homeless in Belfast. Michael McCavana from Deane’s Love Fish restaurant came first with his winning mix of ingredients and exceptional presentation, and James Devine from Deane’s Eipic came second with a sizzling hot dish that wowed the judges.

Pictured are, from left, Richard Mayne, foodservice sales manager at Musgrave MarketPlace Northern Ireland; James Martin; Robyn Cruikshanks, business development manager at Musgrave MarketPlace Northern Ireland; and Robert Adamson, owner Barnaby’s Restaurant.

BC Saturday Kitchen celebrity chef James Martin made a special appearance at Barnaby’s Restaurant in Ballyclare over June 14-15, serving up a distinctive, mouth-watering menu to diners. Martin used fresh produce from Musgrave MarketPlace, a leading wholesale supplier to retail, foodservice and SME businesses, to deliver a memorable taste sensation. The menu included a roast fillet of beef with wild mushroom risotto, fresh black truffle and buttered kale and a dessert of blackcurrant delice with blackberry sorbet. Musgrave MarketPlace’s fresh produce experts assisted in the selection of the meat, vegetables and fruit.

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Eve McCrystal, Katie George-Dunlevy and Niamh McCarthy on to the Flogas sporting brand ambassador team,” said John Rooney, managing director, Flogas Ireland. “They will be a credit to Ireland in their respective disciplines this summer.” Liam Harbison, CEO of Paralympics Ireland, said: “We are delighted to welcome Flogas on board as an official partner of Paralympics Ireland. With just 72 days to go until the 2016 Paralympic Games in Rio, it’s great to have a company with the vision of Flogas providing support both to the organisation, and to their paraathlete ambassadors, which allows us to provide optimum preparation support to the 2016 Irish Team.”

Local coffee company takes off with Belfast City Airport

isburn-based tea and coffee company Robert Roberts has witnessed a 20% increase in sales since launching Northern Ireland-branded packaging. The localised packaging of Robert Roberts coffee products was rolled out across Northern Ireland in 2013 featuring images of Titanic Belfast, Harland and Wolff cranes and the Giant’s Causeway. To celebrate this significant uplift in sales, and to mark the Northern Ireland Year of Food & Drink, the company has selected George Best Belfast City Airport as the latest iconic local landmark to appear on its coffee packaging. “2016 marks the Year of Food & Drink in Northern Ireland and we knew that it would be wonderful to feature a location such as Belfast City Airport which is not only distinctive and recognisable throughout the island of Ireland, but also throughout the UK and even further afield,” said Craig Blaney from Robert Roberts. “The airport features on our Strength Five after Dinner Coffee in the landmark range which includes Strength Three All Day Roast and Strength Four Morning Roast.” twitter.com: @Hosp_ReviewNI

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drinksnews

Ciaran Meyler

A marriage of food and wine

ood from Northern Ireland took centre stage in London in June, as award-winning Belfast chef, and owner of the acclaimed James Street South Group, Niall McKenna, became the first chef from Northern Ireland to participate in the prestigious Taste of London event at Regents Park. McKenna prepared the finest Northern Ireland produce at a cookery demonstration, allowing the crowd to sample everything from Glenarm smoked salmon to Peter Hannan’s shorthorn pastrami brisket and Ewing’s mouthwatering smoked scallops. “This is an amazing event that I will thoroughly enjoy participating in,” he said. “Guests from around the world will be able to enjoy signature dishes from the UK’s finest restaurants, learn tricks of the trade from worldclass chefs, and sample gourmet food and drink producers all in one stunning setting.” As part of the NI Year of Food & Drink, and with support from Visit Belfast, the event also showcased Belfast as a top destination to Londoners. “Belfast has a growing reputation as a top foodie destination, thanks to a vibrant restaurant scene offering everything from fine dining and exciting midlevel restaurants to the classic Ulster fry breakfast and food markets,” said Anne McMullan, from Visit Belfast. “To have the chance to showcase such a great example of our local chefs and the quality of our produce at an event that attracts thousands of people is fantastic. Food is such an important part of any visitor’s trip to a city, and in Belfast we can compete with the best.” www.hospitalityreviewni.com

The toast It’s customary to serve sparkling wine for the toast. Many couples choose Champagne,

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but there are loads of other superb sparkling wines that you may prefer. Sparkling wines from Australia are often made using the same methods as Champagne and can offer excellent value. I recommend McGuigan Frizzante which is full of lively yet delicate bubbles that give a crisp and refreshing sparkling wine. For a lighter alternative, try Prosecco from Italy or Cava from Spain. I recommend Sartori Prosecco Erfo which has a delicate fruity bouquet, reminiscent of wild apple and acacia flowers. In the mouth, it is dry with subtle aromas of fruit and nuts. It’s nice to pair a dessert wine with your end-of-meal treat. Port is a good choice to round off the meal. I recommend Taylor’s Fine Tawny. Served lightly chilled it has a mellow nose of ripe berry fruit with aromas of butterscotch, smooth and round on the palate full of rich strawberry jam flavours. It is the perfect pairing with wedding cake as it complements the typical fruit and marzipan flavours. Finally, have fun when choosing your drinks. This is a time for celebration, so choose fun, tasty wines; ones that will be easy to drink and enjoyed by everyone. When it comes to providing wine, I always suggest erring on the side of caution – it’s better to have too much than not enough!

TIP

Calculate a halfbottle per person, which is about three glasses. AUGUST HRNI • 13

by Ciaran Meyler

Pictured are, from left, Michele Shirlow, Food NI; Niall McKenna, James Street South; and Anne McMullan, Visit Belfast.

or those with a passion for wine, choosing wines for their wedding day is undoubtedly one of the more pleasurable aspects of planning the big day; for others it can be an unnerving experience, bamboozled by flowery descriptions, confusing price promotion, and the sheer choice of wines available in the market. For all couples, there’s the desire to please everyone with their choice, and the ever-more important matter of managing a budget. For starters, consider what flavours, styles and varieties of foods you will be serving at the reception, and then you can pair specific wines with the selected foods to bring the unique flavours out the best. If you are planning on serving several types of wine in addition to Champagne, you may consider a combination of whites and reds. Warming, fuller-bodied wines are perfect for winter weddings (full-bodied Chardonnays, oak-matured Shiraz or Cabernet Sauvignon). Summer weddings call for lighter, more refreshing wine styles (Riesling, Sauvignon Blanc, Chablis or Rosé and Pinot Noir or a Spanish Garnacha). For a white wine summer option, I recommend the ever-popular Sauvignon Blanc from Chile; Santa Rita’s 120 is perfect alongside seafood and is crisp and refreshing, offering an abundance of grapefruit and lemon fruit flavours, delivered in a softer, more tropical fruit texture. As for red wines to consider, Cabernet Sauvignon also from Santa Rita’s 120 range, deep, ripe ruby red in colour with a nose of blackcurrant, menthol and toasty vanilla notes is fantastic when paired with red meat and is always a party hit for red wine drinkers. For those who prefer a softer red with more versatile food-pairing options, a Ropiteau ‘Les Plants Noble’ Pinot Noir would be a perfect pick. Last, but not least, you may consider serving a few bottles of Riptide Zinfandel Rose which is gently sweet but incredibly refreshing, it balances strawberry and cream flavours with a zesty, crisp finish rose will be hugely popular among the younger female wedding guests, who will be getting ready to kick their heels off for a dance!

Wine Wizard!

London gets a Taste of Belfast

wineprofile

Wolf Blass joins the Woodford Bourne Ahead of his upcoming trip to Belfast, Chris Hatcher, chief portfolio winemaker of Wolf Blass at Treasury Wine Estates, talks to HRNI. 30 of the most iconic wines in the world, some costing upwards of $2,000 a bottle. Many thought, against such distinguished company, that it was a crazy idea. But as it turned out, against the world's best, our Black Label received an almost perfect score – which only told me there was still room for improvement to achieve perfection.

WOLF BLASS IS CELEBRATING ITS 50TH YEAR - WHAT IS THE HISTORY OF THE BRAND? The Wolf Blass winery was founded in the Barossa Valley by Wolfgang Blass – known to his friends as ‘Wolfie’ – 50 years ago. He had studied winemaking in Germany, moved to England to learn the art of blending and finally established Wolf Blass in 1966. Wolf Blass Black Label won the coverted Jimmy Watson trophy for best one-year-old red wine three years in a row in the 1970s, which really helped to catapult the winery forward. Wolf Blass is now distributed in over 70 countries in the world and continues to win many wine awards; over 9,000 and counting. WHAT IS YOUR OWN BACKGROUND IN WINEMAKING? I grew up in Adelaide and knew I wanted to be a winemaker from a very young age, although I can't quite pinpoint why. My father was a strict Methodist and there was never any wine in the house so maybe it was more about obtaining what I could not have. In 1974, I completed a science degree at the University of Adelaide in South Australia before studying winemaking at Charles Sturt University in NSW. After working at Orlando and Kaiser Stuhl in the Barossa Valley and the Simi Winery in California, I joined Wolf Blass Wines in 1987 and was appointed chief winemaker in 1996. I’m proud to be the custodian of a very important Australian winery that is the recipient of almost 10,000 awards. HOW LONG HAVE YOU BEEN WITH WOLF BLASS? I have been with Wolf Blass since I was appointed as white winemaker in 1987. Wolfie’s first words to me were ‘No golds, no job!’ Of course, he was talking about medals, and it really motivated me. I’m now chief 14 • HRNI AUGUST

winemaker and, fortunately, we’ve continued winning major awards around the world, so right now my job is safe. TELL US ABOUT WOLF BLASS AND THE STYLE OF THE WINES The Wolf Blass wine style has always been a unique and highly distinctive one. Our philosophy continues to be to deliver world class, award-winning wines of quality, character and consistency. Our strong focus on careful fruit sourcing, fermentation, maturation and blending results in lifted, vibrant fruit flavours, a soft, rounded palate and well-integrated tannins that are the hallmarks of the total Wolf Blass range. In the 1960s and 1970s, many of the Australian table wines lacked fruit flavour, were over-extracted and generally difficult to drink. Wolf saw this as a problem, especially if one wanted to convert new people to wine-drinking. He wanted his wines to be fuller in flavour, softer in the mouth and generally easier to drink. Core to the traditional Wolf Blass style is careful fruit sourcing, fermentation in small oak barrels, the blending of varieties and regions to create the perfect final wine, maturation in selected oak barrels and the careful handling of pressings, and thus tannin management. HOW HAS THE BRAND DEVELOPED OVER THE YEARS? The core philosophy of Wolf Blass is to maintain its well recognised and quality style from one year to the next and bring consumers a consistent experience that they love. Of course we are always refining our winemaking techniques to keep with consumer preferences and a good example of that would be Chardonnay which has evolved to a less oak prevalent style compared to 15 years ago. In 2008, I insisted that Wolf Blass Black Label be entered into a blind tasting competition against

WHERE ARE YOUR KEY MARKETS, AND WHY HAVE YOU DECIDED TO PARTNER WITH WFB? Wolf Blass is a truly global brand. Of course the home market of Australia is hugely important, if you can’t succeed at home then how can you succeed overseas. Right now Asia is becoming increasingly a large destination for our wines and our fastest growing region. However, some of our most established markets are in Europe particularly the UK given its scale, but the Irish market is our second largest market over here so also really important to us. We have been an Irish favourite for over 25 years. Woodford Bourne has been our partner on other brands for a number of years; and the natural evolution was to get all our Australian brands in the one stable. Their local knowledge and expertise will allow us to take Wolf Blass on its next exciting chapter. WHAT ARE YOUR MOST POPULAR AND AWARDED WINES? We produce a wide variety of wines from the affordable to the ultimate luxury. Each Wolf Blass tier is important for different reasons. Our Red Label wines are every day, affordable wines available in many varieties. The Gold Label wines are amongst my favourites for their contemporary, elegant style that showcases both regional and varietal excellence from South Australia and are fabulous to drink now and also reward with cellaring. I love my Chardonnay, particularly Yellow Label and White Label where we have evolved our style over the past 10 years to a more contemporary, world class Chardonnay. The pinnacle for Wolf Blass is of course our Black Label – the current release celebrates our 40th vintage release, a really special milestone. This wine has won more Jimmy Watsons than any other wine around the world. We have evolved the style over 40 vintages to remain the icon that it is – a benchmark Australian red that is relevant to the modern luxury wine drinker. DOES WOLF BLASS HAVE ANY PLANS? In Ireland, our Wolf Blass Silver Label wines are new to the market. We are bringing these in to give our loyal Wolf Blass Yellow Label consumers something to try for special occasions.

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drinksprofile

James E. McCabe launches new premium expression: Jim Beam Double Oak B

eam Suntory, the world’s third-largest premium spirits company, has released the long-awaited Jim Beam Double Oak and James E. McCabe is introducing this premium innovation into Northern Ireland this month. A permanent addition to the portfolio, Jim Beam Double Oak is a new take on Jim Beam Kentucky Straight Bourbon, crafted by maturing the signature whiskey in not one, but two different American oak barrels. This expertly crafted expression is first matured in new charred American white oak barrels – as with all Jim Beam Kentucky Straight Bourbon – before being transferred into a second freshly charred oak barrel for a further period of ageing. The twice-barrelled production process allows the product to have greater contact with the wood, drawing out exceptional and perfectly balanced depths. The result is a whiskey intense in flavour yet smooth in taste, which can be enjoyed on the rocks or in a Double Oak Fashioned. Drinkers will discover aromas of vanilla and hints of toasted wood that lead into deep char and oak flavours with rich caramel and toffee notes. The finish is notably balanced with a distinct spiced oakiness lingering on the palate. Jim Beam Double Oak has an ABV of 43%. As the bourbon category continues to grow in markets across the world, significantly outperforming the standard whisky category over the past five years (2010-2014 CAGR Total Standard Bourbon, 7.4% vs. Total Standard Whisky, 2.0%, Source: IWSR), Jim Beam Double Oak offers a premium option for the trade and consumers looking for a whiskey of exceptional quality with intense flavour from a trusted and world-renowned brand. “More than ever before, consumers are searching for brands with genuine provenance and craftsmanship, so we are excited to build on an exceptional portfolio with Jim Beam Double Oak and provide our customers with something new and innovative to maximise sales,” said Michael Millar, sales manager at McCabes. Jim Beam’s seventh generation Master Distiller Fred Noe says: “My family has been making history and producing bourbon for more than 200 years. Throughout the decades, we have always enjoyed pushing boundaries and innovating while also staying true to our family’s traditions. Jim Beam Double Oak is the latest example of this.” In line with the introduction of the new Jim Beam packaging rolling out across the entire Jim Beam portfolio globally this year, Jim Beam Double Oak is presented in a distinctive new www.hospitalityreviewni.com

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bottle. With its unique contours, glass embossing and engraving, as well as textured labelling and foiling, the Jim Beam Double Oak bottle is representative of the outstanding quality of the liquid inside. The launch of Jim Beam Double Oak will be fully supported with a range of assets including a new TVC and digital campaign including Facebook teasers to create anticipation with consumers. The trade will be supported with items to drive visibility and bring the brand’s American heritage to life in bar. For further information and trade support, please contact McCabes Sales Manager, Michael Millar on 07939 068072.

AUGUST HRNI • 15

musicfestival

Labrinth and Seeb complete Tennent’s Vital line ups T

ennent’s Lager and MCD have confirmed Labrinth will be joining the Tennent’s Vital line up on Thursday, August 25 at Belfast’s Boucher Road Playing fields, supporting headliner The Red Hot Chili Peppers, and Seeb will be joining the Friday, August 26 bill, supporting headliner Avicii. London-born singer, songwriter, and producer, Labrinth has made a name for himself with a string of Top 5 singles from his innovative debut album Electronic Earth, as well as for his work writing and producing tracks for artists that have included Rihanna, Mike Posner, Usher, Tinie Tempah, Gorillaz, Professor Green, and Ms. Dynamite. Electronic Earth debuted at No. 2 in the UK and has sold more than 300,000 copies worldwide. Labrinth’s sound can be hard to label as it ranges from dubstep to electro rock, and from orchestral funk to the soulful piano ballad that characterises Beneath Your Beautiful, his UK No. 1 single (and Stateside debut). It is a duet with BRIT Award-winning Scottish singer Emeli Sandé, and which Labrinth wrote with Sandé and his RCA Records label-mate Mike Posner. The track hit the top spot in the UK and Ireland and went Top 10 in 20 countries. As one of nine musically gifted siblings, it was singing gospel hymns in the church choir growing up that Labrinth credits for teaching him to harmonise and perform. At the age of 15, Labrinth began creating his own tracks and launched himself as a producer with rapper Master Shortie’s Dead End, landing him a publishing deal with EMI. His 2010 breakthrough was due to the genre-defying, tempotwisting smash hit Pass Out that saw Labrinth rise above the realms of other UK producers. It debuted at No. 1 on the UK Singles chart, won a BRIT Award for Best British Single, and earned Labrinth a prestigious Ivor Novello songwriting award. His second collaboration with Tempah, Frisky, debuted at No. 2 and set him on the trajectory for success. Seeb, who released the debut single Breathe in March this year, are an electronic music duo consisting of Norwegian musicians and producers Simen Eriksrud and Espen Berg. In 2015 Simen and Espen met managers and executive producers Christoffer Huse and Trond Opsahl. They decided to go into partnership, and the Seeb team was in place. Based in 16 • HRNI AUGUST

No 1 track with their fresh take on Kiesza´s Cut Me Loose, introducing their trademark cutting edge vocal tweaks and treatments. This was followed by a remix of Shawn Mendes Stitches, before they dropped their interpretation of Mike Posner’s track I Took a Pill in Ibiza. The remix exploded on Spotify, giving the duo international traction almost overnight. It is continuing to grow rapidly and currently sitting in the Top 10 on the Global Spotify Chart. At the start of this year Seeb signed a global deal with Universal Music, and are now in the studio working on their original music.

Labrinth

Oslo, Simen and Espen have, until recently, been working as producers and songwriters, with several chart topping tracks under their belts. The turning point came when they ceased producing records for other artists and began to focus completely on their own unique sound and music. That was the start of Seeb. Seeb released their first remixes in the spring of 2015. They soon had a Hype Machine

TICKET INFORMATION • Thur, August 25 – Red Hot Chili Peppers, Fall Out Boy, Labrinth and Cage the Elephant, tickets priced £49.50 including booking fee. • Fri, August 26 – Avicii, Jess Glynne, Duke Dumont, Galantis, Seeb and Zak Abel, tickets priced £39.50 including booking fee. • Tickets for Tennent’s Vital are available from official ticket partner www.ticketmaster.ie • Tickets are also available in person from Ticketmaster outlets nationwide or via the 24hr telephone hotlines: (NI & UK) 0844 847 2455/ (ROI) 0818 719 300. Keep up to speed with what’s happening at www.facebook.com/tennentslagerni

Seeb

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drinksnews

Harp supports Féile an Phobail as Official Pouring Partner

arp lager is returning as the official pouring partner of Féile an Phobail 2016, Ireland’s largest community arts festival. The Féile runs from August 3-14 in venues across West Belfast and includes music concerts, comedy, exhibitions, discussions and debates, literary events, dramas, out door and community events, street performances, a carnival parade, international food fayre, sports, tours and walks. Headliners for Falls Park include All Saints, Deacon Blue, The Kooks, Holly Johnson, Hue and Cry, Roland Gift and more. This year’s Clonard concert will feature Sharon Shannon, Frances Black and Mary Coughlan with special guest Brigid O’Neill. “We are delighted to support Féile an Phobail and look forward to putting Harp centre stage once again as official pouring partner of this extremely successful community arts festival,” said Cathal O’Neill from Diageo Northern Ireland. “We will work to support publicans in maximising the hospitality opportunities that come hand in hand with an event of this The Harp Angel is pictured with Cathal O’Neill of Diageo NI and Kevin Gamble of Féile. scale and hope that people throughout Belfast get involved in the wide range of arts and cultural activities on offer as part of this year’s truly exceptional line-up.” Kevin Gamble, director of Féile, said: “It’s great to have Harp lager join us again this year as pouring partner. Not only is it good for the festival itself to have such a prestigious brand on board, but it’s also a wonderful boost for the local hospitality industry. Our lively inclusive atmosphere is one of the cornerstones of the ongoing success of Féile and West Belfast’s thriving public houses and restaurants play a key part in that.” Tickets and info are available from www.feilebelfast.com.

Award-winning craft distiller teams up with LA Drinks

urgan-based LA Drinks has been appointed as the exclusive distributor of Blackwater, an Irish craft distiller of gin and vodka, for Northern Ireland. “We are delighted to add the award-winning Blackwater Distillery range of spirits to our portfolio and we look forward to growing the Blackwater brand throughout Northern Ireland, as part of our expansion strategy,” said Laurence Creaney, managing director of LA Drinks. LA Drinks has been a supplier of beers, wines and spirits to the off and on trade for over 20 years and also import a huge selection of wines from all over the world. Barry McCaughley, operations manager, said: “Feedback from our sales team tells me the Blackwater No5 Gin has already been very well received by the on trade and is currently featuring on many gin lists throughout the Province. At present, Blackwater distills two gins and one vodka but watch this space for further developments as master distiller Peter Mulryan has exciting plans for the future.”

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WKD Blush Hour celebrates Saturday nights in and out

he launch of WKD Blush Hour – a new 10-week digital and social media campaign headlined by Binky Felstead, designer, beauty blogger and star of the BAFTAaward winning Made in Chelsea, structured-reality TV series – will ensure that WKD Blush, the latest addition to the popular WKD RTD range, is associated with getting Saturday nights off to a great start. The weekly 7pm Saturday night ‘WKD Blush Hour’ slot went live on June 25 and will run throughout July and August on Mixcloud radio, and be publicised on WKD and Binky’s social media pages. Providing the soundtrack for consumers enjoying sharing a night in or getting ready for a Saturday night out, Binky will be playing the hottest music tracks and inviting consumers to get involved via shout outs and selecting the tracks that they want to hear, alongside sharing fashion, lifestyle, beauty and make-up tips. Each week WKD will be offering a range of prizes – from fashion vouchers to make-up products – that will get consumers’ Saturday nights off to the best possible start. The ‘WKD Blush Hour’ is expected to reach around 1.2 million target consumers during the campaign run. ‘WKD Blush Hour’ will have its own branded Mixcloud page and more than 450,000 adverts will promote the show. Binky will also be inviting her 1.7 million social media followers to tune in to the WKD Blush Hour music mix on Mixcloud, and WKD will also feature the activity on its Twitter, Facebook and Instagram pages. “The ‘WKD Blush Hour’ provides an unrivalled opportunity for WKD Blush to engage with WKDs core audience of 18 to 24-year-olds.” AUGUST HRNI • 17

drinksprofile

Daffy’s brings together world-class hospitality and gin

Lindsay Blair

riginally from Randalstown in Northern Ireland, Lindsay Blair trained as a bartender in Barcelona and Edinburgh before embarking on her current role as global brand ambassador for Daffy’s Gin. After several years away from home, Lindsay recently spent a week delivering cocktail masterclasses to the Northern Ireland bar scene and this is what she found: “While I had many a night out in the city before joining the drinks industry, my 18-yearold self was by no means a discerning drinker. Working as the global brand ambassador for Daffy’s Gin, I have since visited some of the world’s trendiest cities with phenomenal bar scenes, so I welcomed an opportunity to return home to meet some of the leading bartenders behind the scene in Northern Ireland. “This June, I spent a week hosting tastings and trainings across the country, from a fivecourse food and drink pairing menu at the Galgorm Resort and Spa for consumers, to a

18 • HRNI AUGUST

Daffy’s cocktail trade masterclass at Filthy Chic, and even an impromptu cameo behind the bar at APOC in Belfast. “Having spent time in the trade with the bar teams, I can now say Northern Ireland has some of the finest hospitality in the world. The energy behind the bar is palpable and infectious – which reflects the true character of this nation. Bartenders have not only developed an incredibly grounded style of service, but are also offering innovative menus for the adventurous drink enthusiasts. “Northern Ireland celebrating the Year of Food & Drink has encouraged drinks fans to become more open to new experiences and flavour combinations, which has in turn fuelled the need for bespoke drinks. It’s no surprise that we are seeing many more unique and progressive cocktail menus popping up around

the country. Northern Ireland has a truly fresh, exciting and world class drinks scene, go check it out!” Named Best London Dry Gin in the World at the 2015 IWSC Awards, just six months after launching, Daffy’s is crafted in small, single batches, adopting the world’s best ingredients and a distillation process close to that of a fine single malt, using an ancient copper pot still. With a precise 43.4% bottling strength, Daffy’s is the perfect balance of strength and flavour, creating the perfect gin that can be equally enjoyed neat over ice or in a cocktail. Daffy’s is exclusively available in Northern Ireland via Drinks Inc. Please speak to your Drinks Inc. rep or contact the office on 028 9066 7744 for more details.

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drinksnews

T time at the Northern Ireland Open T

ennent’s NI put its power behind the 2016 Tayto Northern Ireland Open in Partnership with Ulster Bank at Galgorm Castle from July 28-31. For a second year in succession, the company was a main sponsor of what is increasingly recognised as one of the highlights of the European Challenge Tour, with an all-time attendance record set last year at 39,423 spectators. “This has been already proved to be an amazing summer of sport for Northern Ireland and we’re not done yet,” said Jeff Tosh, sales director for Tennent’s NI, speaking ahead of the event. “Following hot on the heels of incredible football, we’re now looking forward to incredible golf. Summer sport doesn’t get much better, or more exciting, than this. “As always, we’re delighted to have Tennent’s NI and its portfolio of brands at the heart of the action. Our world class portfolio is a perfect match for the world-class golf which will be delighting the crowds at the NI Open and we are thrilled to be giving our support to the great team who are staging this fantastic Pictured are, from left, Ross Oliver, event manager of the NI Open, with Jeff Tosh, sales director for Tennent’s NI. event, bringing global golf to Northern Ireland. “We’ll be featuring some of Northern Ireland’s major players: Tennent’s Lager, Magners Original Irish Cider, Heverlee and Roundstone Irish Ale and, together, we’ll be raising a toast not only to great golf, but also to the Ulster Bank Food Festival which is putting great local tastes centre-stage, a fantastic addition to the NI Year of Food & Drink.”

Walled City Brewery launches ‘Derry Milk’ beer

erry’s Walled City Brewery launched a new ‘LegenDairy’ themed Derry Milk beer in June to celebrate Northern Ireland Year of Food & Drink. Master Brewer James Huey hand-crafted a single batch of chocolate stout and blended it with organic cow’s milk to create what is described as a ‘luscious, velvety beer’. The beer is a celebration of NI’s Year of Food & Drink June theme of Love Dairy, and the Walled City Brewery will continue to launch a brand new beer every month based on the individual themes. “The Year of Food & Drink in 2016 is an extraordinary opportunity to put Northern Ireland on the map as a global destination for everything delicious,” said Huey. “At the Walled City Brewery, we pride ourselves in going against the grain by creating entirely new flavour combinations, and Derry Milk is just another in the line of exciting new beers that Northern Ireland and possibly the rest of the world have never heard of.”

20 • HRNI AUGUST

Santa Rita scores with Arsenal sponsorship A

s Euro football fever subsides and attention turns to the 2016/2017 fixture list, Vina Santa Rita has announced a new sponsorship of Arsenal Football Club that is sure to score points with football fans. Distributed in Northern Ireland by United Wine Merchants, Vina Santa Rita has become the first official Wine Partner of the Premier League team, which includes the Chilean footballer player Alexis Sanchez and the former club of Northern Ireland player Sammy Nelson. The partnership, which is framed within the context of the new Living la Vida 120 marketing campaign, will be presented around the world and seeks to promote the sale of wines in the Chilean winery’s key markets in Latin America, Asia, Europe, and Africa. The news was announced by a delegation of Santa Rita’s board of directors and representatives of the London-based team who highlighted the primary aspects of this agreement. Arsenal legend Robert Pires was also in attendance to mark the occasion. Arsenal is one of the most successful clubs in the UK and has a large fan base in Northern Ireland. The three-year partnership between Santa Rita and Arsenal will see the Chilean company given time with Arsenal first-team players to create content and access to the Gunners’ expansive online platforms to reach and connect with football fans across Santa Rita’s key target markets. In addition, Santa Rita will receive access to club legends and other exclusive assets to create memorable events at Emirates Stadium. Santa Rita will also be offering Arsenal supporters the opportunity to enjoy Santa Rita wines on match days and during other events held at Emirates Stadium. “Santa Rita is the top-selling wine brand in the off-trade in Ireland and is a brand that is safe, convenient and the perfect partner for football fans to sit down with and enjoy an Arsenal match with,” said Emma Haughian, Santa Rita brand manager. twitter.com: @Hosp_ReviewNI

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COCKTAIL OF THE MONTH

THE PERFECT STORM

½ fresh lime, squeezed Old Jamaica Ginger Beer 2 dashes Angostura Bitters Stir together in ice-filled rocks glass/ mason jar Float 50ml The Kraken on top Garnish with lime wheel

COCKTAIL MONTH of the

WITH THE KRAKEN

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. Natasha Paxton, manager at The Frisky Bear, shares a signature serve for The Kraken Black Spiced Rum.

The Kraken Black Spiced Rum The featured spirit in this month’s signature serve is The Kraken Black Spiced Rum.

THE PERFECT STORM ½ fresh lime, squeezed Old Jamaica Ginger Beer 2 dashes Angostura Bitters Stir together in ice-filled rocks glass/mason jar Float 50ml The Kraken on top Garnish with lime wheel “The Kraken was our spirit of the month in July, and is a really

about the bartender Natasha Paxton has been working in the bar trade for seven years, having worked in venues across Bangor, where she is from, and the Ards Peninsula. She has been manager of The Frisky Bear in Holywood for a year and a half, and enjoys “just the general interaction” and socialising which comes with the hospitality industry. Natasha is also a fan of bringing something new to cocktails, and creating new signature serves for rum and gin in particular. With Holywood a very traditional town, she enjoys encouraging her customers to try something quirky and different from time to time.

popular drink at The Frisky Bear,” says Natasha Paxton. “While this drink is usually done with dark rum, The Kraken is very popular with young people and I thought I’d offer this twist with the spiced rum.”

Natasha Paxton, manager of The Frisky Bear

drinksnews

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Hospitality Exchange back in the Ramada on 18th & 19th October

18th & 19th October 2016 | Ramada Plaza Belfast

The biggest conference and exhibition for the hospitality industry is back this October with a brand new format and layout. • With guest chef, Daniel Clifford. • Completely new exhibition design. • Larger conference space and more networking for delegates. More details over the coming months via hospitalityexchange.co.uk.

Daniel Clifford booked as guest chef 70% of the exhibition space already sold for October event. Call us now on 028 9077 6635 for an updated stand plan. latterly progressing to the role of judge. His stature in the industry was acknowledged in 2015 when he was named the AA Chef’s Chef of the year. He continues to make regular appearances on Masterchef The Professionals, Saturday Kitchen and Burger Bar to Gourmet Star. In 2016, a member of his talented bridge at Midsummer House will represent Northern Ireland in the 2016 Great British Menu competition.

Taking centre stage at this year’s Hospitality Exchange will be two-star Michelin chef Daniel Clifford, the chef patron of Midsummer House in Cambridge. He will join the star line-up at this year’s event, which will continue to celebrate the Northern Ireland Year of Food and Drink. Regarded as one of the most inventive chefs in the UK, Daniel Clifford has an exceptional pedigree having trained at some of the best restaurants in the UK and France. In addition to his time with Jean Bardet, who Clifford cites as his biggest influence, he also spent time with Simon Gueller at Rascasse and Marco Pierre White at The Box Tree. His story in Midsummer House began in 1998 and he was awarded his first Michelin star in 2002, followed by a second in 2005. The restaurant continues to win acclaim holding 5 AA Rosettes, a TripAdvisor Travellers Choice award and is noted as one of the best restaurants in the UK by the Waitrose Good Food Guide.

In addition to the acclaimed Midsummer House, Daniel opened a new gastro pub venture, the Flitch of Bacon located in Little Dunmow, Essex in 2015. Daniel’s commitment to local ingredients is well known and commenting on his upcoming local engagement he says: “I am delighted to be taking part in Hospitality Exchange 2016 and visiting Northern Ireland. It will be a great experience for myself and the brigade at Midsummer House. I look forward to being introduced to some great Northern Ireland produce and celebrating the Northern Ireland Year of Food and Drink.”

His extensive and wide-ranging experience has contributed to his internationally acclaimed cuisine, hailed as modern British cooking underpinned by an unmistakably French style. His panache in the kitchen saw him win Great British Menu in 2012 and 2013,

Hospitality Exchange takes place on the 18th and 19th October 2016. As part of the event, Daniel Clifford will create a gourmet dinner and take part in a chef panel of demonstrators.

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Please note that the ceiling height above stands 1 - 19 is limited to between 2.5 and 3 metres. All normal display stands will be fine but please contact us if you have a concern or query. Stand layout is subject to change.

Toilets

Standard Stands 3m x 1m 18th & 19th October 2016 Ramada Plaza Belfast

Book your stand early - contact us for further details Tel: 028 9077 6635 | www.hospitalityexchange.co.uk

include Shell Scheme and 500 watts power

Business Booths 1m x 1m A - F (include basic shell scheme, no power)

Recognising Tourism Government includes tourism in Draft Programme for first time The Programme for Government 2016-21 will set out the objectives and measures for the Executive through to the end of the current Assembly. For the first time, tourism has been identified in the draft framework under two separate measures. The Federation has written a response to the framework, utilising the latest data from NISRA and others, to highlight where tourism needs to be supported and the economic benefit it can provide. In 2015, some £541m came by way of export tourism receipts, a growth of 5% overall with a strong performance by British, North American and European Markets. However, it is worrying that for the the third consecutive year visitor numbers and spend from the Republic of Ireland market declined. There was a substantial 18% fall in visitors, 24% in nights spent in Northern Ireland coupled with a 16% fall in spend. It is worth noting that since 2012, visitor numbers have fallen by 110,000 with spend dropping by £13m.

If we are to reach £1bn with the same visitor mix we would have to attract 4m overseas visitors. This may not be feasible in terms of infrastructure,

» The Federation’s fivepage response to the draft framework sets out the case for hotels and tourism as major contributors to the economy.

NORTHERN IRELAND HOTELS FEDERATION

Draft Progra For Governmmme Framework ent A response from

Federation to the the Northern Ireland Hotels consultation docum ent.

July 2016

product or access. To under-pin and understand the economic and tourism strategies, there is a need for a geographic/sectoral analysis of who we are targeting to visit, their value and the proposition that will appeal to them. Our competitors have significantly increased their marketing activity and we have a tax and fiscal regime that does not favour tourism development. The Federation has called for the following elements to be addressed to improve our competitive advantage: •

•

• The Draft Tourism Strategy to 2025 will set ambitious targets including a spend from overseas visitors of £1bn. This would mean a compound growth of 6.3% per year over the next nine years or a total increase of 84.8%.

NIHF RESPONSE.

•

VAT levels on accommodation, out of home meals and food service to be reduced to match our nearest competitor (Republic of Ireland) where the VAT rate is 9% compared to our 20%. Air passenger duty should be reduced and air access funding increased so that we can compete with Dublin for new routes. The current skills’ training provision is not fit for purpose. Affordable and appropriate training is needed with regulated accreditation. A review of capital grants is needed. The scheme should be closely linked to the type of customer we require in order to meet our spending objective. There needs to be significant investment in marketing and promotion, both into the Republic of Ireland through Tourism Northern Ireland and internationally via a major increase in budget to Tourism Ireland.

Northern Irelan d Hotels Feder The McCune Buildi ation Tel: 028 9077 6635 ng, 1 Shore Road, Belfas t BT15 3PG Web: nihf.co.uk

The 2015 NISRA tourism statistic show that of the 2.3m overseas visitors we are attracting, only 710,000 are coming for holidays with a further 360,000 coming for business. These are the numbers we need to increase significantly as the spend per head is greater than those visiting friends and relatives. The hotel industry is currently on an upwards trajectory; leading the way by investing in excess of £300m and building 1,500 new bedrooms. This will result in an additional 1,500 direct jobs whilst supporting a further 300. The wage bill for hotels alone will sit at £200m by 2020, in additional to hotel construction, services and suppliers. Hotels are the overwhelming preferred choice of the visitor seeking commercial accommodation. The NIHF is keen for tourism to play a significant role in the future of Northern Ireland. The region has the potential to become a great destination and with appropriate Government support, tourism could have a truly transformative role.

NEW AWARD The Federation will launch a new award to celebrate the Year of Food & Drink. The Hotel Restaurant of the Year awards will celebrate food creation and service in hotels across Northern Ireland. The awards will judge the creative flair of chefs, the expertise of front of house staff and the overall diner experience.

Prizes will be awarded to individual staff as well as the winning hotel and a celebratory dinner will be held for all finalists. More details on this special competition will be sent to members in mid-August.

hotelnews

Penultimate Door of Thrones unveiled in Ballygally M

arking episode nine of season six of Game of Thrones, Tourism Ireland unveiled its penultimate ‘Door of Thrones’ in the Ballygally Castle Hotel in June. The hotel is located near the filming location of Cairncastle, depicted in the scene where Littlefinger took Sansa to Moat Cailin and she made her decision to ally with the Boltons. Ten doors have been created as part of Tourism Ireland’s 2016 Game of Thrones campaign, created in partnership with HBO, which is showcasing Northern Ireland to millions of the show’s fans worldwide. Another Hastings Hotels property, the Slieve Donard Resort and Spa received the third door in its Percy French restaurant, and the local hotel group – which had already successfully introduced a Game of Thrones-themed afternoon tea, marked the occasion with a new Westeros Tomahawk Steak dish. “The Percy French and Ballygally Castle are becoming increasingly popular with fans from the series who want to see the doors and visit the film locations,” said

Pictured with the ninth door are, from left, Stephanie Brooks, Ballygally Castle Hotel; Paul Coleman, Tourism NI; Andrew Sheehan, Tourism Ireland; and Tina Duffield, Ballygally Castle Hotel.

Howard Hastings, managing director of Hastings Hotels. “But we didn’t want to stop there and now our team of talented chefs have created a unique Westeros Tomahawk Steak dish which is exclusively available at the Percy French and Ballygally Castle. These 20oz salt aged steaks have been specially prepared for

us by local butchers, Carnbrooke Meats from Dromore and come served on a wooden platter, complete with a ‘Valyrian steel’ inspired knife. “The incredible steak is served with our special Causeway chips, Portobello mushrooms, beef tomatoes, rocket garnish and a choice of sauce. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two and at £60 for two people, it is a very hearty and unique dinner choice.”

Andras Hotels celebrates sixth award in six months M anagement and staff at Andras Hotels, Belfast’s largest hotel group, are celebrating their sixth major award in the space of six months. Andras Hotels was founded in Belfast, where it has a 30-year history. It currently operates five internationally-branded hotels with 700 beds in the city; Holiday Inn Express, Holiday Inn, Belfast City Centre, two Ibis hotels and Ramada Plaza Shaw’s Bridge. Andras Hotels' latest win was announced at the 2016 Belfast Business

Pictured are, from left, Brian Thornton, general manager Ramada Plaza; Graham Burns, executive head chef, Ramada Plaza; Syed Ejaz, general manager, Ibis Belfast City Centre; Vikrant Tyagi, general manager, Holiday Inn Belfast City Centre; and Lord Rana (front).

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Awards, when its flagship Ramada Plaza Hotel at Shaws Bridge was named the best hotel in the city. The four-star property had recently received a £500,000 upgrade to its conferencing and banqueting suites in the latest stage of an ongoing major refurbishment. Accor Hotels awarded Ibis Belfast City Centre two accolades; for having the best guest satisfaction scores and achieving the highest brand audit scores within the IBIS Hotels group in the UK and Ireland. In April, Andras Hotels received notification the Holiday Inn, Belfast City Centre, had been awarded a prestigious four-star grading from Tourism Northern Ireland. The property had re-opened just a few months before the announcement, following a £2.5m investment program in the course of which all 250 of its rooms and public areas were refitted and furnished. Individual members of the company were also singled out for recognition. Lord Diljit Rana, founder of Andras Hotels, received lifetime achievement awards from Belfast Chamber of Trade and Commerce. Ramada Plaza Executive Head Chef Graham Burns was highly commended in the Institute of Hospitality's 2016 Janus Awards in the Best Chef (Large Scale) category. “Everyone in Andras is thrilled to have these recognitions of the professionalism and skill of our teams and our deep and longstanding connection with the local hospitality industry,” said Rajesh Rana, director of Andras Hotels. “I would like to congratulate each and every member of staff whose hard work and loyalty has enabled us to stand out amongst our competitors and secure these highly coveted awards.”

AUGUST HRNI • 29

hotelprofile

New management team and major investment plan heralds a second coming for Lough Erne Resort By Alyson Magee

While many of the Lough Erne Resort's current management team have been there from the start, new appointments include General Manager William Kirby (front centre) and Food and Beverage Director Xavier Perche (fourth from right).

ough Erne Resort became one of the jewels of the hotel sector in Northern Ireland and beyond when it opened in 2007, with its Nick Faldo-designed golf course, celebrated local chef Noel McMeel's award-winning cuisine and the coup of hosting the G8 Summit in 2013. Employing over 200 people, the Resort sits on a 600-acre peninsula just outside Enniskillen in Co Fermanagh and includes 120 rooms and suites, five food and beverage outlets, two championship golf courses, a Thai Spa, wedding, conference and banqueting space, and additional holiday homes. Approaching 10 years in business, the Resort is poised to reassert its presence in local and international markets with new ownership, new management and a multi-million pound investment plan in place. While retaining its five-star status, Lough Erne had been in administration for four years when it was acquired last year by US hotel investment and management company TRU Hotels and Resorts and Vine Avenue Advisors. TRU, which will oversee management of the property, recently announced its intention to enhance the Resort and boost its exposure through a three-year investment programme and appointment of a new management team including General Manager William Kirby and Food and Beverage Director Xavier Perche. Kirby, a Yorkshire man who has previously worked in London and Scotland, spent the last decade in the Republic of Ireland at the five-star venues Mount Juliet Hotel and Lyrath House before joining Lough Erne this year. Having met the TRU ownership when they visited Mount Juliet as a potential acquisition, Kirby was impressed with their ethos. "I stayed

30 • HRNI AUGUST

in touch and said you are really good guys and I'd like to work for you one day and, hey presto, here we are," he says. Kirby believes one of his first challenges will be restoring the hotel rates, undercut in an attempt to drive business during the years Lough Erne was in administration, to a level befitting a five-star resort. "I think Lough Erne needs to be more confident in what they're delivering in terms of the price," he says. "If we‚re going to deliver that kind of service, then we need to charge appropriately." A further challenge will be improving occupancy rates and usage across the other resort assets including the restaurants, spa and golf course throughout the year. „We need to just push the needle up a little bit," says Kirby. "That‚s not a five-minute job." "I spent the first few weeks learning and building a team, galvanising the team because they'd lost their way," he says. "If you've gone through administration, that's a tough

environment to be in. If you're directly working with the receivers, from a hotel excellence perspective it‚s quite hard to deliver because you're always hampered by cost." Working with TRU is a very different experience. "You now meet the boss and he's a real person who cares and there‚s passion there from the top down," says Kirby. "You want to work for people like that." Kirby has also identified an immediate need to make the resort more widely know, not just internationally, but in its local market. "My job is to engage with the local community," he says. "To get stuck in and meet and greet, whether it's Rotary or the Council; just to be seen that we‚re real people, that we're not aloof or unwelcoming and we've haven't got a high wall around the estate." In the few months since Kirby came on board, TRU's investment programme is already underway including refurbishment of The Blaney Bar, kitchen updates, a new canopy at the hotel entrance, an additional wall to shield the service yard, new machinery for the golf course and general landscaping. Investment will continue to roll out in a measured way over the next few years. "The whole resort needs a cash injection," says Kirby. "It's our job to figure out where to put it. The bedrooms inventory needs improvement. The spa needs work, and another pool for families is one consideration." While the rooms, and hotel overall, are perfectly clean, tidy and presentable, Kirby believes they would benefit from an update, and is bringing in a few designers to inspire a potential facelift. Further, "we've got homes on the resort, which has huge potential for us," he says. "In terms of stakeholders or residents in the holiday village and houses if we can grow that, it means we have more critical mass of people all the time."

Lough Erne Resort

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hotelprofile

Serving local, seasonal food from the heart A Passion for

F&B S

Lough Erne Resort Head Chef Noel McMeel is pictured (right) with his team of chefs.

oel McMeel, renowned local chef, writer of an award-winning cookbook, infectious personality and advocate of local, seasonal food and drink, joined the Lough Erne Resort as head chef during its first year in business and has been among its greatest assets ever since. Local produce is a focus across the Resort's 3 AA rosette fine dining Catalina Restaurant, The Loughside Bar & Grill and The Blaney Bar's grazing menu. McMeel finds driving into the Resort each morning, with its stately entrance and vista across Lough Erne, a real pleasure. "I see the seasons as they change," he says. "My favourite time is the spring, and the hedges start to sprout and when they're cut, there's a great smell." Even the rain is majestic, he says, as it comes and goes across the beautiful Fermanagh Lakelands. He works hand in hand with Good Food Ireland and Food NI, praising the latter in particular for the support it has extended to producers, retailers and the hospitality sector during Northern Ireland Year of Food & Drink. "Lough Erne is very much about getting the best of local produce, and cooking it as little as possible and serving it with great skill," he says,

while sourcing locally is "simple economics. If you support them, they will support you and it makes economic sense that we're using something that has less mileage, that is from a local source and we can tell that great story. "We're more powered by the heart than by a machine and that's the key thing, and what sets us apart from anywhere else." Establishing a close relationship with his suppliers is very important for McMeel, and he likes to visit them onsite to get a feel for what they are offering from Enniskillen butcher Pat O'Doherty's pigs raised on an island in the Lakelands and Peter Hannan's high quality butchery operation in Moira to harvesting Islander Kelp with Kate Burns in a boat off Rathlin. "I can lift the phone and talk to Maurice Kettyle and say I'm looking for a dry aged ribeye of steak, and I know I'll get the best there is without a doubt," says McMeel. "It's not about opening a book and saying that will do, it has to be more than that." Glastry Farm Ice-Cream's Yellowman Honeycomb particularly tickles his fancy, with its referencing of the Auld Lammas Fair; part of the Northern Ireland heritage that inspired

Fine dining is on offer in the 3 AA rosette Catalina Restaurant, while other food and drink venues at the Resort include The Blaney Bar and The Loughside Bar & Grill.

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haring Head Chef Noel McMeel's enthusiasm for local sourcing is Xavier Perche, director of food and beverage at the Lough Erne Resort. "Working with someone like Noel, he's very passionate and has a lot of ideas," says Perche. "I haven't been involved in a project with such enthusiasm in a long time." From France, Perche studied in the US and has worked in the hospitality trade in New York, Puerto Rico, his home country and the Republic of Ireland, where he spent 10 years on the Mount Juliet estate. "Local doesn't necessarily mean more expensive," he says. "The good thing with Noel is that he has created a good relationship with a lot of the suppliers, and we are getting good rates for amazing products. For me, it adds to the story and adds to what we have to tell, who we are." Perche enthuses about recent finds such as Clearer Water, a social enterprise product sourced from the North Coast, used in the golf shop and all the bedrooms; Seriously Juicy Juices produced locally and served in the Thai Spa; and a new local gin he hopes to stock as soon as it's available. "We're trying to re-establish Lough Erne as a national and an international hotel but also as a local presence. It's such a balancing act, and it's very demanding and very exciting to find the right concept and the right ideas and the right people."

McMeel's cookbook, Irish Pantry - Traditional Breads, Preserves and Goodies to Feed the Ones You Love. McMeel is enthusiastic about his team of chefs at Lough Erne, particularly his executive sous chef Stephen Holland. "It's not just about me, it's about these excellent young people that just shine," he says, highlighting the importance of training up young chefs. "I would say to every person in hospitality, it's about giving, not about what you get back." Earlier this year, he took on a new role as ambassador for SuperValu Northern Ireland, applauding its commitment to local produce and putting money back into the local economy. "I feel very much that if you surround yourself with great people, you will succeed and whatever is negative in your life, you should get rid of it," says McMeel. AUGUST HRNI â&#x20AC;˘ 31

q&a

A Day in the

Life…

Sean McLaughlin, proprietor, The Fullerton Arms

WHAT IS YOUR CURRENT ROLE? I am self employed. Along with my wife, we run two businesses, a restaurant in Portstewart Kargo56 and also The Fullerton Arms & Guest Inn Ballintoy. I took the plunge in May. Having your own business is great; it’s hard work but a different kind of hard work. WHAT IS YOUR BACKGROUND? I have always been involved in the hospitality industry, as have many of my family. My uncle Seamus owned the Londonderry Hotel in Portrush, and I could have been seen there in my childhood, watching Winnie in the kitchen. Later, I would have been found in Portstewart where my uncle Paul owned the Anchor Bar. After I left school, I attended the Northern Ireland Hotel & Catering College in Portrush; the rest, as they say, is history. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Best part has to be having a positive impact on people through what you do; I love to see people happy. Worst part: there isn’t one, I love what I do. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Currently I would say the shortage in young people looking to attend college and get skilled to join the industry. We are facing a shortage of skilled people to work in the kitchen side of the business, and I know I am not alone. We see increasing numbers on a yearly basis but with that success, there always seems to be a way that the leaders of the country can penalise you for your success.

Sean McLaughlin

32 • HRNI AUGUST

OUTLINE A TYPICAL DAY Wake at 6.30am to my daughters generally dressed up as a princess or something demanding I wake up. We have breakfast (always), then it’s off to the Fullerton. You will either find me cooking a breakfast or out front having a chat with the guests. Either way, I am happy. I see through service in a very busy lunch, tidy up a few emails

etc, then it’s off to Portstewart for the evening service in Kargo. I try to finish off close to 9pm when I can so that I can put the kids to bed. PROUDEST MOMENT OF YOUR CAREER TO DATE Being awarded the Janus award for General Manager of the Year Small Business. BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR It has to be the people, we have some great characters in our industry, but also it is being part of something that is always evolving. I have seen some real progress over the past decade. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I have recently taken up cycling which is great, but I love nothing more that to be under water scuba diving; great way to chill out. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I was quite a hand on the hurling pitch but also hold an Ulster champion medal for Irish dancing!

Best part has to be having a positive impact on people through what you do; I love to see people happy”.

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tourismnews

GOT opens doors for the Fullerton Arms

Right Revenue offers simple steps to reduce OTA commission

usiness has doubled for The Fullerton Arms and Guest Inn in Ballintoy, after the business was a fortunate recipient of the sixth Door of Thrones. Ten doors in total were created through a collaboration between Tourism Ireland and HBO, creator of the globally successful TV series Game of Thrones, using wood from trees blown down in Storm Gertrude at the Dark Hedges in Co Antrim – the backdrop for the iconic Kingsroad GoT location. Ballintoy is the location for filming exterior Pyke shots and the Iron Islands in the popular drama, and owners Sean and Geraldine McLaughlin have enjoyed a surge of business as fans from all over the world visit their hotel to see the hotel’s dedicated Game of Thrones themed room and the Door of Thrones which hangs proudly on the front door of their restaurant. “We are honoured that Tourism Ireland chose The Fullerton Arms and Guest Inn to showcase their sixth door, a carved door which tells the story of the latest Game of Thrones episode,” said Sean McLaughlin, who also owns Kargo56 in Portstewart. “Our intricatelycarved door features striking designs and depicts Targaryens and dragons.”

BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUe

ight Revenue is a new software solution providing business analysis, forecasting and a rate recommendation system designed exclusively for the hotel sector. Right Revenue also provides revenue support, training and mentoring for hotels – all with the goal of increasing bottom line revenue, better trained staff and increased guest satisfaction. This is the first in a regular series of advice columns and, this month, we focus on Channel Shift by offering five simple steps to help reduce OTA (online travel agencies) commission cheques: 1: Start where customers start If you have a pay per click campaign, does it clearly state that by Booking Direct you get the best deal? Does your ad include direct links to specific rates? You can also have a link to a hidden rate on your Google ad that you can only access through that link and therefore can’t be ‘rate parity checked’ by the OTAs. Speak to your online marketing company and ensure they have a clear strategy. What is the cost per acquisition? Which keywords are they bidding on? Which are converting? Make sure you are in the driving seat as simple changes can make a huge difference. 2: Book direct messages on your website? Over 80% of people who search online come to your own website so make sure those messages are up front and centre. Eg: Best rates guaranteed/No booking fee/Access to exclusive packages/Complimentary upgrade/Chance to win. 3: Emotive Once customers come to your booking engine, how are you making them feel? We all know that the majority of purchases are made not through necessity (you have a competitive set remember) but are made emotively. Please stop using hotel acronyms like B&B or DBB. ‘Soften’ everything down and empathise. Even the standard bed and breakfast rates can be changed to ‘Stay with breakfast’ or ‘Breakfast inclusive rate’.

Sean and Geraldine McLaughlin took over management of The Fullerton Arms earlier this year.

4: Sell it How about those rate descriptions? Do you really think your customer wants to know that ‘this rate includes overnight and breakfast’. I think not. Go back to that emotive feeling and ask yourself what makes you want to stay somewhere. Why not allude to a restful sleep in your comfy new beds. Or your delicious, cooked to order breakfast. Better? 5: The Best Rate? Before you can go public with a best rate guarantee, do you actually have one? We all worry about rate parity agreements but you can get around it. Most hotels now have an internet exclusive rate – I would suggest changing to ‘book direct for the best rate’ or similar. This rate will come with terms and conditions that sit outside your OTA rate parity agreements. These rates should sit slightly under your bed & breakfast rate but by how much? Take into consideration the 15-20% you are giving away to an OTA. If you are securing a booking directly that costs you less than the commission you would pay an OTA, then I think that is a good deal.

Members of the media got into the GoT spirit during a recent visit to see The Fullerton Arm’s new Door of Thrones.

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AUGUST HRNI • 33

tourismnews

Chinese journalists have a Stena Line ‘write time’ in NI up for two J

ournalists from Traveler Magazine in China visited Northern Ireland in June, as guests of Tourism Ireland and Tourism Northern Ireland. They were here to experience at firsthand some of the many things to see and do in Northern Ireland and, in turn, to inspire their 340,000-plus readers back home in China to come and experience the destination for themselves. As well as enjoying a tour of the Walled Demi Yang, Tourism Ireland China, (second left) is City of Derry, the group travelled via the pictured with the Chinese journalists and tour guide Causeway Coastal Route to the Giant’s Sorcha Bonner, Martin McCrossan Tours (left) during a visit to the Walled City of Derry. Causeway, stopping off en route at Carricka-rede rope bridge. The journalists also enjoyed a Belfast City tour and visited food producers in Co Down, including Kilmegan Cider in Dundrum and Abernethy Butter in Dromore. According to the latest data from the UNWTO (United Nations World Tourism Organization), China is now the world’s largest outbound travel market – with some 120 million people travelling overseas each year, spending $194bn. Tourism Ireland has offices in Shanghai, Beijing, Guangzhou and Chengdu.

global travel awards

tena Line has been included on the shortlist in two categories for this year’s prestigious World Travel Awards. In addition to appearing on the shortlist for Europe's Leading Ferry Operator category, Stena Line is also nominated in the Europe's Leading Ferry Website category. “We pride ourselves on the care and dedication we show our customers and to have our efforts recognised by such a well-respected and highly influential awards’ committee would be a tremendous achievement,” says Orla Noonan, head of travel at Stena Line. Winners will be announced at a gala ceremony in Turkey later this month.

European travel writers check out golf and spa holidays

uropean travel writers from Germany, France, Italy and Denmark recently participated in factfinding mission to Northern Ireland, reviewing golf and spa facilities for visitors. The guests were invited by Tourism Ireland, in conjunction with Tourism NI and, as a result of the visit, more than 250,000 potential European holidaymakers will read all about some of our great tourism experiences. The journalists played golf on the Nick Faldo Championship Course at the Lough Erne Golf Resort, Enniskillen; at Royal County Down, Newcastle; and at Galgorm Castle Golf Club, Ballymena. They’ve also checked out the spa and resort facilities at the Lough Erne Golf Resort, Slieve Donard Hotel and Galgorm Manor Resort & Spa. “We are delighted to have the opportunity to showcase some of our wonderful golf courses and spa resorts to these top European travel writers,” said Niall Gibbons, CEO of Tourism Ireland. “Our aim is to enthuse the journalists about Northern Ireland, so they will share their experiences with their readers – and encourage more Europeans to come and holiday in Northern Ireland.”

Travel writers, from left, Peter Bugge (Denmark), Thomas Bourdeau (France), Roberto Roversi (Italy) and Frank Gindler (Germany).

W5 pulls in five awards B

Pictured are, from left, Adrian Lutton, head of Design, Exhibitions and Marketing, W5; James Magee, senior designer; and Ann Graham, marketing executive, W5.

34 • HRNI AUGUST

elfast-based visitor attraction W5 recently celebrated scooping five major awards in one week. The accolades recognise W5 for excellence in marketing, design, digital marketing and the overall excellence of the centre itself. This impressive raft of wins reinforces the science and discovery centre’s reputation as a best-in-class visitor attraction. W5 saw off stiff competition to scoop the Northern Ireland Tourism Award (NITA) for Best Marketing Initiative, along with two wins at the Belfast Business Awards for Best Digital Marketing and Best Marketing Initiative. These awards recognised the Halloween ‘Monster Manor’ event - an engaging indoor interactive walk-through experience that ran on selected dates throughout October. Families who visited the ‘spooktacular’ installation also enjoyed over 250 interactive exhibits and live shows. “We adopt a dynamic approach to providing a quality family experience, ensuring there is always something new to see and do each time you visit,” said Adrian Lutton, head of Design, Exhibitions and Marketing at W5. “Last year we spotted an opportunity in the family visitor attraction market around Halloween and so ‘Monster Manor’ was born. We are absolutely delighted that it has been so successful in terms of visitor numbers and of course, award wins.” twitter.com: @Hosp_ReviewNI

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businessnews

Airport’s return to UK top 10 hailed as a boost

elfast International Airport is back in the top 10 of UK airports, gearing up for its busiest ever summer season, the company says it will deliver well over 5 million passengers this year, followed by further impressive growth in 2017. A decade since the airport was last in the top 10 list, it climbed from 11 to 10 after recording

an April performance of 395,640 passengers which was up 16% on the same month last year. In the 12 months to the end of April, the airport recorded 4,589,618 passengers, pipping Newcastle by almost 14,000 for the coveted top 10 spot. Expansion by existing airlines coupled with

Cyber security experts choose Belfast for 2017 conference

elfast will be the host city for a major European conference on cyber security next year, Visit Belfast has revealed. Facing stiff competition to host the 2017 Open Web Application Security Project (OWASP) conference from Cork, Israel and Stockholm, Belfast finally secured the event earlier this year. The 2017 conference was officially handed over to Belfast on July 1 in Rome, at the closing of this year’s conference. Lasting five days, the main conference venues will be the Belfast Waterfront and Hilton Belfast, with social events taking place across the city including Titanic Belfast. With over 600 delegates expected to attend, the conference is estimated to benefit the city’s hospitality, transport and conference sectors to a tune of £1m. Bringing the event to Belfast was the result of a joint bid by Invest NI, Visit Belfast and local conference ambassadors Gary Robinson and Michelle Simpson who are founders of the local OWASP Chapter. Belfast is Europe’s leading city for new software development projects, and is home to CSIT – the UK’s largest cyber-security research centre. “This conference represents a great opportunity not only to highlight cyber industries here, but also to showcase Belfast as a vibrant destination to visitors from all over Europe and beyond,” said Laurie Scott from Visit Belfast. “Conference delegates will experience a warm Belfast welcome from the moment they arrive, and with an economic impact of £1m, it is a great win for the whole city.”

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the decision by Ryanair to open a new base at the airport is fuelling the growth. “We’ve worked hard to get to this position and there’s every likelihood that 2017 will be even better,” said Graham Keddie, managing director at Belfast International Airport. “We’re able to achieve this result with serious impediments in our way such as Air Passenger Duty (APD). Take that ‘roadblock’ away, and we know with certainty that we could add dozens of new routes and boost passenger numbers by up to three million. “Once again, I’d appeal to our new administration to look seriously at taking control of APD as it's clear that thousands of new jobs and unprecedented growth in direct in-bound tourism would result if this tax were swept aside.”

Fresh Montgomery Scoops AEO Award for IFEX I

FEX has scooped the top prize for Best Tradeshow Exhibition under 2,000 square metres at the AEO Excellence Awards, held in London in June. Organised by Fresh Montgomery, IFEX, which took place over March 8-10 in Belfast, exceeded all expectation with an action-packed three-day event. Taking place in a new show venue, the Titanic Exhibition Centre, Belfast, the event recorded one of its biggest-ever attendance numbers, increasing by an incredible 24% on the previous show – IFEX 2014. “The IFEX team worked incredibly hard to firmly establish IFEX in its new home, delivering a sold out event, that welcomed thousands of visitors through the doors,” said Toby Wand, managing director of Fresh Montgomery. “Winning the award is a huge testament to our team’s commitment in making IFEX the very best it could be, and a massive thank you must go to everyone involved in IFEX’s success, including our exhibitors, visitors and association partners for their ongoing support.” Working across the UK, Fresh Montgomery is a specialist exhibition organiser and has built up a reputation for delivering unparalleled business opportunities for the food and hospitality industries. The company is a dominant force in the exhibition industry, organising market-leading events in the food, drink and hospitality sectors. IFEX returns in early 2018. AUGUST HRNI • 35

Classifieds AMUSEMENT & LEISURE

A n e a sy re fe re n ce to th e B E ST fo r yo u r b u s i n es s N. Ireland Contacts Customer Development Manager Richard McCluskey 07971508682 Customer Development Executives Ryan Brown Tel: 07971508739 Carla McGreevy Tel: 07971508732

Northern Ireland’s leading Jukebox and Amusement machine supplier...

Rum

Sparkling Wine

BACARDI Carta Blanca Rum BACARDI Carta Oro Rum BACARDI Carta Negra Rum BACARDI Fuego Rum BACARDI 8 Year Old Rum BACARDI Oakheart

Martini Asti Martini Prosecco Martini Rose

Vodka Grey Goose Original Grey Goose La Poire Grey Goose L’Orange Grey Goose Le Citron Finlandia Classic Vodka Finlandia Cranberry Finlandia Lime Finlandia Mango Finlandia Grapefruit Eristoff Vodka

0845 500 2468 sales@skcgaming.com 35a McCarey’s Loanen, Larne, Co. Antrim, BT40 2DN. Northern Ireland

Gin Bombay Sapphire Gin Star of Bombay Gin Oxley

Vermouth Martini Extra Dry Martini Rosso Martini Bianco Martini Rosato Noilly Prat Dry

3RD FLOOR, CAPITAL HOUSE, 3 UPPER QUEEN STREET, BELFAST, BT1 6FB

Country Director, Diageo Northern Ireland: Jorge Lopes

Tequila Patron Silver Patron Reposado Patron Anejo Patron XO Cafe

TYPE OF BUSINESS: Drinks manufacturer and distributor

Tennessee Whiskey

CUSTOMER SERVICES:

Jack Daniel’s Old No.7 Jack Daniel’s Single Barrel Gentleman Jack Jack Daniel’s Tennessee Honey Jack Daniel’s Tennessee Fire

084 5601 4649 DRAUGHT BEER AND CIDER: Guinness, Guinness Dublin Porter, Guinness Mid Strength, Budweiser, Carlsberg, Harp, Hop House 13, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde, Warsteiner, Strongbow, Magners

Bourbon Woodford Reserve Speciality Chambord St Germain Elderflower Breezer Orange Ready to Drink Cans Bacardi & Cola Jack Daniel’s & Cola Jack Daniel’s & Ginger

AVAILABLE FROM ALL GOOD WHOLESALERS

www.bacardi-martini.co.uk www.bacardi.com 01962 762100

for :

IssueSEPTEMBER t Deadline x 2016 Ne

Editorial:

northern ireland’s leading pay to play supplier: • Poker Machines • fruit machines • big screen and led tv’s • Club & pub gaming machines • pool tables • digital juke boxes • quiz & skill games OASIS RETAIL SERVICES LTD, OASIS HOUSE, MALLUSK DRIVE, NEWTOWNABBEY, BT36 4GX EMAIL: sales@oasisRS.com WEB: WWW.OASISRS.COM TEL: 02890 845 845

DRINKS DISTRIBUTORS

5 AUGUST 2016

Advertising: 12 AUGUST 2016

PACKED BEERS AND CIDER: Carlsberg, Guinness, Guinness Golden Ale, Guinness Original Extra Stout, Guinness West Indies Porter, Hop House 13, Harp, Satzenbrau, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde & Seasonal Brews VODKA: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Smirnoff Gold, Ciroc, Ketel One WHISKIES: Bells, Johnnie Walker Classic Malts, Talisker, Bulleit Bourbon, Bulleit Rye, Cardhu, The Singleton GIN: Gordon’s, Tanqueray, Tanqueray No.Ten CREAM LIQUEUR: Bailey’s

NI Key Accounts Manager: Phil Maguire NI Sales Representatives: Chris Mills & Maura Bradshaw

BRANDS: Beer Heineken, Foster’s Lager, Tiger Beer, Desperados, Sol, Bira Moretti, Kronenbourg Stout & Ale Beamish Stout, Murphy’s Stout, Newcastle Brown Ale Cider Strongbow, Bulmers Original, Woodpecker, Jacques Fruit Cider, Old Mout Cider

36 • HRNI AUGUST

RUM: Captain Morgan, Ron Zacapa OTHER SPIRITS: Archers Peach Schnapps, Pimm’s No1, Sambuca Romano, Goldschlager, Jose Cuervo RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Double Black Ice, Smirnoff, Captain Morgan & Gordons Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches

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AUGUST HRNI â&#x20AC;¢ 37

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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

38 • HRNI AUGUST

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DRINKS DISTRIBUTORS

ENERGY SUPPLIERS

COFFEE SUPPLIERS

CATERING EQUIPMENT MANUFACTURERS

INDUSTRY ORGANISATIONS

r fo ne : li sue d a Is De xt SEPTEMBER Ne

2016

Editorial: 5 AUGUST 2016

Advertising: 12 AUGUST 2016

DON’T MISS OUT! www.hospitalityreviewni.com

twitter.com/Hosp_ReviewNI

‘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’

AUGUST HRNI • 39

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INDUSTRY ORGANISATIONS

FOODSERVICE

PRINTING SERVICES

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

Tourism Northern Ireland St Anne’s Court, 59 North Street, Belfast BT1 1NB Tel: +44 (0)28 9023 1221 Fax: +44 (0)28 9024 0960 Textphone: +44 (0)28 9044 1522

Always working with local producers Down Business Park, Downpatrick, BT30 9UP Tel: NI 028 4481 1500 ROI 01 80 30 555 Email: sales@crossgar.ie Web: www.crossgar.ie/www.pallasfoods.eu Twitter: @johncrossgar

web: www.tourismni.com web: www.discovernorthernireland.com

ine dl ext a De r N : fo sue SEPTEMBER 2016 Is Editorial: 5 AUGUST 2016 Advertising: 12 AUGUST 2016

PROPERTY CONSULTANTS

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

Mark Carron MRICS

Direct Dial: 028 90 270016 Mobile: 07980 999149 E-Mail: mark.carron@osborneking.com

Thomas Osborne MRICS

Direct Dial: 028 90 270036 Mobile: 07425 622928 E-Mail: thomas.osborne@osborneking.com

Martin McGreevy MRICS

Direct Dial: 028 90 270042 Mobile: 07587 777472 E-Mail: martin.mcgreevy@osborneking.com

40 • HRNI AUGUST

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R E B M TE 16 P SE 20

RECRUITMENT

SEPTEMBER

2016 Whether you’re a hotel, restaurant, pub or contract catering business, we can recruit the prime chef for you.

Supplier of seafood to Ulster’s Leading Restaurants

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:

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(24 hr Answering Service)

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

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AUGUST HRNI • 41

thelastword

The Last Word

NAME : CHRISTOPHER LYNCH • JOB TITLE : GENERAL MANAGER • COMPANY : OWL & PUSSYCAT CAFÉ WHAT WAS YOUR FIRST JOB? DJ

ENTERTAINMENT:

FAVOURITE TV SHOW: Entourage FAVOURITE FILM: Human Traffic ALBUM CURRENTLY LISTENING TO: Gregory Porter - Take Me to the Alley FAVOURITE BAND: Groove Armada LAST BOOK READ: Raving Fans FAVOURITE CELEBRITY: Anthony Bourdain

SOCIAL:

FAVOURITE FOOD: Lobster Ravioli FAVOURITE RESTAURANT: Todd English’s Olives @ Bellagio Las Vegas LAST HOTEL YOU STAYED AT: The Marker, Dublin LAST BAR/NIGHTCLUB YOU VISITED: Merchant FAVOURITE PLACE IN WORLD: Ibiza INDOOR CONCERT OR FESTIVAL: Love Supreme LAST HOLIDAY: Ibiza!

DRINKS:

FAVOURITE HOT DRINK: Espresso FAVOURITE SOFT DRINK: Evian BEER OR CIDER: Cider 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? Mr Blobby, Anthony Hopkins, Pete Tong, Frank Sinatra ONE ITEM YOU COULDN’T LIVE WITHOUT? My wheelchair lol! HOW LONG HAVE YOU BEEN IN THIS ROLE? Three months

Most important life lesson: never give up.

?? • 42 • HRNI HRNI YEARBOOK AUGUST

DESCRIBE A TYPICAL DAY Shaping the strategic direction of the business, getting everything ready in advance of the launch last month - so much day to day at the moment from handpicking some fantastic artisan suppliers (which involves lots of sampling), marketing, social media management, writing all the systems in the business (from scratch), recruiting the team, developing the menus with head chef and much, much more.

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Vin Diesel WHAT IS YOUR IDEAL JOB? Genuinely, I’m doing it! FAVOURITE QUOTE: “Uuuuuuurrrrr Ahhhhrrrrrrrr Uuhhhhrrr Aaaarrrgh”. Chewbacca INSPIRATION IN YOUR LIFE? My father THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Never give up.

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