Hospitality Review Dec 2015

review NI

Year of Food & Drink 2016

DECEMBER 2015

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

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DESIGNATED DRIVER: Now in its ninth year, Coca-Cola’s Designated Driver Campaign has returned for 2015 with this year’s initiative supported by ambassador Vogue Williams and Northern Ireland comedian Shane Todd and featuring the world’s first Christmas Jumper Car.

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A VINTAGE YEAR: Northern Ireland Year of Food & Drink 2016 represents a huge opportunity to build the reputation of local fare, boosting our tourism proposition as well as domestic sales and exports. Find out what’s happening and how to get involved.

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FRESH INVESTMENT: IFEX 2016 will be held in the Titanic Exhibition Centre, Belfast over March 8-10 with its organiser, Fresh Montgomery having played an integral role in bringing the new Titanic Exhibition Centre to fruition.

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HIGH TIMES WITH HENNESSY: HRNI recently travelled to Cognac with Dillon Bass to celebrate 250 years of the world-renowned brand, visiting the distillery, a barrel-maker, the priceless founders’ cellars and Hennessy family home Chateau de Bagnolet. It was tough.

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PUB OF THE YEAR AWARDS: See all the winners and social pictures from this year’s Pub of the Year Awards, held last month at La Mon Hotel & Country Club, alongside the latest news and issues from Awards organiser Hospitality Ulster.

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twitter.com: @Hosp_ReviewNI

DECEMBER HRNI • 3

news

Making the most of Year of Food & Drink 2016 T

he stars are aligning for Year of Food & Drink, with a calendar of events shaping up including an exciting forthcoming announcement of a major event coming to Northern Ireland next year.

The Year will be a major focus for Tourism NI, which will be supporting participants with Editor:

its marketing support, resources and potentially funding for events. The onus is very much on the hospitality sector and event organisers to lay down their own plans, apply for funding and ensure Tourism NI have full details to assist with promotions through social media and other marketing outlets.

The additional support available in 2016 will offer industry an opportunity to really get events off the ground, and inspire greater collaboration, with the hope of creating a sustainable legacy for years to come.

Cheers to buoyant Christmas trading, and a great Year of Food & Drink ahead.

Alyson Magee

Local trade enjoys day out at Old Bushmills Distillery B

ushmills Irish Whiskey opened its doors to the Northern Irish on trade last month, following an incentive run in key Bushmills accounts for the entirety of October with the prize being a trip to the distillery.

The winners were treated to a day at the distillery with a tour, full tasting of the Bushmills range including the 21-year-old Single Malt and a lunch complete with Bushmills-infused sauces.

Since the Bushmills crew have been out on the ground, there has been a lot of demand to go to the Bushmills distillery and the trade was not left disappointed.

Pulling up in two tour buses, you could feel the excitement mounting with many of the local bar staff never having visited the Distillery. The team at the Old Bushmills Distillery took the guests into their hands and led them on an in-depth tour of the distillery, tasting Bushmills straight out of the barrel in the Warehouse 2 room, feeling and smelling the grist by the mash tuns and seeing the spectacular five copper pot stills, where Bushmills completes its famous triple distillation process.

Many of the Distillery staff has had family working there for generations and their knowledge left no questions unanswered, much to the delight of the more technically-minded visitors.

The tasting was hosted after lunch (and a few tots of 12 year old Distillery Reserve Single Malt), which consisted of the full Bushmills range: the blends, Original, Black Bush, and the single malts - 10yo, 16yo and 21yo. The

tasting was conducted by Robert Galbraith, and the opportunity to try the 16yo and the 21yo went down very well.

With venues such as The Plough, Aether & Echo, Muriels and The Sunflower in attendance, the day caused quite a stir, with Aether & Echo closing the day by inviting everyone back to their venue for a Black & Blue cocktail – a delicious, sour cocktail with Black Bush, blueberry and egg white.

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) Accounts: Gerardine Carson Publishers: James and Gladys Greer.

Published by Greer Publications: 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 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 DECEMBER

Hospitality Review is copyright © Greer Publications 2015

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Bill Wolsey lifts Industry Legend Award A

n inaugural Industry Legend Award, introduced by Hospitality Ulster in partnership with Hospitality Review NI at the Pub of the Year Awards last month, was presented to Bill Wolsey.

As managing director of the Beannchor Group, Wolsey has seen his empire grow from one bar in Bangor 35 years ago to helming Northern Ireland’s largest hospitality group with a staff of over 750 people.

Crowned by The Merchant Hotel Belfast, the group encompasses pizzeria chain Little Wing, popular pubs including The Dirty Onion and The National Grande Café, and a portfolio of over 40 tenanted hospitality businesses. ‘’It was a great honour to accept this award amongst my industry peers,” said Wolsey. “I am very proud of the role Beannchor has played in

the development and growth of the hospitality industry in Northern Ireland. I am lucky to be supported by an exceptionally talented team of people and I’m proud of what we have achieved together over the last 38 years.”

HRNI was pleased to recognise the wellknown industry figure and visionary as a true believer that tenacity, drive, determination and hard work are essential qualities to succeed in business.

Wolsey commits significant personal time to support community and grass roots initiatives, helping contribute to positive socio economic change. From giving talks in schools, colleges and prisons to working with youth organisations to inspire young people to choose a career in hospitality, and fostering and developing world-

Belfast scoops ‘trendiest city destination’ award in Amsterdam

B

Tijn Kramer, editor-in-chief of M!CE & Business Travel magazine, presents Laura Cronin, Tourism Ireland, with the award for Belfast, voted trendiest city for business travel in Europe.

elfast has been named the trendiest city for business travel in Europe, at an awards ceremony which took place in Amsterdam.

The annual awards are organised

by M!CE & Business Travel magazine, the leading publication for the business tourism sector in the Netherlands.

Beating off stiff competition from Reykjavik and Valencia, Belfast took the top prize for trendiest European city destination for business travel. The winners are selected by a panel of professionals from the MICE (meetings, incentives, conferences and events)

sector.

“I am delighted that Belfast has been voted the trendiest city for business travel in Europe and I would like to congratulate the Visit Belfast team and our tourism industry partners in Belfast,” said Niall Gibbons, CEO of Tourism Ireland.

“Tourism Ireland has been working hard to build awareness of Belfast as a premier holiday and business tourism destination – in the Netherlands and elsewhere around the world. This well-deserved accolade for Belfast will help to inspire business travellers to choose Belfast and Northern Ireland; it also provides Tourism Ireland with another great hook to continue to promote the city and Northern Ireland as a ‘must see’ destination. Our message is that there has never been a better time to visit Belfast.”

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twitter.com: @Hosp_ReviewNI

Industry Legend recipient Bill Wolsey, is pictured with Petra Wolsey

class talent within his own businesses, he is a positive ambassador for Northern Ireland and the hospitality sector.

Planning application approved for new Belfast hotel development

P

lanning permission has been granted for the redevelopment of the former Belfast Metropolitan College site in the city centre to include a new 206-bedroom hotel.

Belfast City Council’s Planning Committee has approved the application from McAleer & Rushe to redevelop the corner site at Brunswick and Franklin Streets for a 14-storey mixed use development with a hotel, restaurants, bars and conference facilities. The hotel will have an entrance facing on to Blackstaff Square.

“Among the planning applications considered by the Committee in the first six months, there have been a number of major applications which have included the Boutique Hotel in the Titanic Quarter, Belfast Grand Central Hotel in Bedford Street, Titanic Exhibition Centre and the planning application for Allstate six-storey office development,” said Matt Garrett, chair of the Committee.

“These applications alone represent a significant investment in the city with £30m proposed for the Belfast Grand Central hotel alone. The approved plans will create significant employment opportunities and contribute to the continued regeneration of the parts of the city in which they are located.”

DECEMBER HRNI • 5

Are you prepared for AWRS?

By Nicola Carruthers, Northern Ireland Drinks Industry Group

T

o address excise duty fraud, HMRC is introducing new controls for alcohol wholesalers and retailers – the Alcohol Wholesaler Registration Scheme (AWRS) - which will have a significant and wide-ranging impact for all businesses involved in the sale of alcohol.

HMRC Excise Notice 2002, published on November 31, 2015, sets out the scheme. Under the new law, HMRC will have to approve wholesalers of any quantity of alcohol selling business-tobusiness. This will catch traditional wholesalers as well as businesses which may not class themselves as wholesalers; for example, small producers of cask beer selling directly to pubs. Retailers will, in future, have to check that HMRC has approved their suppliers. Failure to gain approval, and failure to check that suppliers are approved, will result in heavy penalties.

This new law affects wholesalers now, but will not affect retailers until 2017.

DATES

ACTION NEEDED

January 1, 2016 – March 31, 2016

All existing alcohol wholesalers must apply to HMRC for approval. New wholesalers who plan to start trading from April 1, 2016 need to apply to HMRC at least 45 calendar days in advance of their first day of trading.

January 1, 2016 – March 31, 2017

HMRC will process and assure the applications from existing wholesalers and advise applicants whether or not they have been approved.

April 1, 2017

Obligations on buyers (ie retail licensees) start. All approved wholesalers will be given a Unique Reference Number (URN) which must be printed on all invoices, and buyers must check the legitimacy of their wholesalers via an online lookup system and keep records.

HMRC states that existing wholesalers which fail to apply within the January 1 – March 31, 2016 window will be liable for heavy penalties and possibly forfeiture of stock if they continue to trade after March 31, 2016. Wholesalers which fail to apply in time will automatically be considered to be trading without approval. Approvals may be revoked by HMRC with reasonable cause.

HMRC estimates that around 21,000 businesses will need to register or else they will be breaking the law if they continue to trade. Moreover, after April 1, 2017, licensees will not be able to buy legally for commercial purposes from any non-approved trader. The penalties for breaches are severe (possible forfeiture, fines and up to seven years’ imprisonment). HMRC have recruited around 200 extra staff to manage the scheme.

AWRS is for for duty-paid goods only; not the existing control of goods under duty-suspension, so-called wet-bonded goods. Even if a business is approved by HMRC for other excise activities, it will still need to be approved under AWRS if selling any quantity of duty-paid alcohol wholesale. The scheme does not apply to private individuals buying alcohol from retailers for their own use.

There are some exclusions; for example, small producers of cider or perry; intra group sales; making a controlled sale unknowingly or unintentionally; and incidental sales.

A pub that does not set out to make wholesale sales but is aware that a local restaurant, or other licensee, has exceptionally run out of something and buys it from that pub ad hoc, should be safe as it should be classed as an exception rather than the rule and thus be incidental.

Applications must be made online via the Government Gateway.

Although it is some way off, from April 1, 2017, it will be an offence for trade buyers (licensees) to buy duty-paid alcohol from anyone who is not an approved wholesaler. Licensees will need to carry out sufficient due diligence, including evidence of having requested a wholesaler’s URN and checked its authenticity. If licensees are found to have purchased from an unapproved wholesaler, they could face prosecution (fine and/or imprisonment), and possibly have their stock seized. It is likely that this will be checked as part of a business’s normal VAT inspection. HMRC is developing an online look-up system to allow licensees to view details of suppliers to ensure that they are approved.

It is essential that all wholesalers of alcohol, no matter how big or small, apply to HMRC for approval between January 1, 2016 and March 31, 2016, if they want to continue to trade. twitter.com: @Hosp_ReviewNI

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chefprofile

Joery Castel of The Boat House, Bangor talks to Alyson Magee

N

ovember has traditionally been a month of worry for Joery Castel since he took on The Boat House in Bangor over seven years ago, as head chef and co-owner with his brother Jasper, and this year was no different.

However while, in previous years, the month has been one of the annual tax bill arriving and battening down the hatches for a quiet month, this year saw the affable Dutchman worried about working enough hours and producing enough food to keep up with demand.

At the beginning of the month, The Boat House became the first local restaurant to make the Sunday Times Top 100 Restaurants as a new entry at number 50, following on from years of recognition in food guides and all-Ireland awards.

Growing up in the South West of Holland, Joery took to the kitchen at an early age, helping out his mother and progressing to catering college. Starting out as a kitchen porter, Joery is surprised his next position as a student chef in a hotel back home didn’t put him off chefing for life. “It was horrible,” he says. “It taught me things the wrong way; how not to treat people, how not to deal with issues in the kitchen. My head chef at that stage, he would whistle on his fingers if he needed one of the commis chefs to do a job for him. I thought to myself, if I become a head chef or a restaurant owner, I’m not going to treat my staff like that.

“But then the second job and the third job and the fourth job were all better. I got treated with respect and we got decent staff dinners, so it all came good in the end.”

Joery honed his skills in Amsterdam for a few years and gained experience in France and England with acclaimed chef Alistair Little before a then-girlfriend set her sights on the emerald isle and found him a position as sous chef at the Castle Leslie Estate in Co Monaghan. “I was working right beside Noel (McMeel) and it’s an amazing spot,” he says.

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Kevin McCourt pictured with Gordon Ramsey.

“It was crazy but relaxed. On my days off, I used to go fishing in the lake.”

After almost three years, Joery had had his fill of cooking well done steaks. “It was going back in time a wee bit from what was happening in Holland at that time,” he says.

“I hadn’t seen as many well done steaks in my life as I had seen in one weekend in Castle Leslie. When you’re young and passionate, you find it hard to cope with that at times.”

Next up was Stonebridge Catering, based in the theatre in Armagh while also operating Stonebridge Restaurant in Richhill. “I pretty much headed up the kitchen and put some structure and some organisation in it,” he says.

Highlights included catering for many high profile events from David Coulthard’s birthday party to the World Rally Championship, North West 200 corporate events and the Queen’s visit to Armagh in 2008.

As with the overdone steaks, too many beef stroganoff-style buffets inspired Joery to venture out on his own. “You get fed up working for other people and them telling you how to do things,” he says. “I couldn’t do it anymore.”

A friend mentioned The Boat House was

up for sale and, while it was 2008 and bank loans were not forthcoming, Jasper had recently joined him in Ireland and the “bank of mummy” rescued the day.

Jasper became a father earlier this year and has stepped back from the business a bit, with Joery assisted by three chefs, a full-time kitchen porter and front-of-house manager and six parttime staff. “I have a little bit too many staff but the way I look at it, if somebody’s on holiday we’ve got just about enough staff.”

While many extra hours have been worked this November, a four-day week or less is more typical for staff at The Boat House. Joery consults for Daisy Lodge, the respite facility linked with the Cancer Fund for Children with a Daisy Lodge cookery book possibly in the offing, and Canteen in Belfast. He spends any spare time running or at the gym to decompress and get the adrenaline going “ready for a night of service”. Spending time with his son Conor, who lives in England and is already showing a keen interest in food, is a priority.

Running his own place has allowed Joery to enjoy his job in a new way, and he likes to bring back inspiration from visiting two and three Michelin-starred restaurants.

“I only started to develop myself properly as a chef once I was in my own kitchen and could experiment and try things,” he says.

While he started out serving simple, bistro-style food with a Dutch twist at The Boat House, “every year the restaurant has progressed and the food has got better I think,” he says.

The offering at The Boat House would be half meat, half fish and a vegetarian option.

While steaks are now off the menu – Joery’s idea of medium was not compatible with the Bangor view – venison served medium on the side of rare is a surprisingly popular choice.

Joery grows many of his own vegetables in a poly tunnel; now running out with trade up 30-40% year on year as a result of the Sunday Times listing.

twitter.com: @Hosp_ReviewNI

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flogasprofile

The Muddlers Club, Belfast HRNI speaks to Gareth McCaughey, owner of new venue The Muddlers Club. offers a different perspective for customers to really see what the chefs are preparing and how they are cooking.

WHAT FEEL ARE YOU AIMING FOR? We want people to feel like they can kick back, relax and enjoy their experience at The Muddlers Club. We don’t want a stuffy dining room. And for us, it’s all about the attention to detail that we have tried to cover to ensure that every customer has a truly wonderful experience, not only with the food and drink but with the entire feel of the place.

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Everyday is a challenge, but what doesn’t kill us makes us stronger.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? We are focused on the service that we provide.

HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? We aim to keep our restaurant consistent. For us that is development.

WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? Our menu is short and focused on producing a top quality dining experience. It has a range of meat, fish and vegetarian options, and the knowledge of the kitchen team allows us to adapt and change dishes as necessary for customers’ particular needs or wishes.

WHEN DID YOUR RESTAURANT OPEN AND WHAT INSPIRED YOU TO OPEN IT? The restaurant opened on October 24. I always wanted to open a restaurant where all sorts of people would be welcome, serving food and drink I would like to be served whenever I go out for dinner.

TELL US ABOUT THE SPACE YOU HAVE The restaurant is a cool and relaxed space, with an open kitchen and the pass right in the heart of the action. It brings the theatre of service from the chef’s position into the dining room and

www.hospitalityreviewni.com

DOES YOUR MENU CHANGE OFTEN? We aim to change our menu on a regular basis, keeping it fresh for both customers and chef.

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? I have a good working relationship with all of our suppliers to ensure constant improvement in driving the menu forward.

WHO ARE YOUR CUSTOMERS? Everyone is our customer. All are welcome.

twitter.com: @Hosp_ReviewNI

Unit 1 Warehouse Lane, Belfast Telephone: 028 9031 3199 Email: info@themuddlersclubbelfast.com Opening hours: Tue-Sat 12-2.45pm, 5.30-10pm

DECEMBER HRNI • 9

foodnews

First Course

Demitasse of local beetroot & crème fraiche

Second Course

Seared scallops, apple & fennel salad, crayfish sauce

Or Foie gras mousse, cabernet sauvignon jelly, peppered croute & candied hazelnuts

Third Course

Roast Fermanagh beef fillet, parmesan polenta, baby vegetables & red wine jus

Or Free range chicken breast, wild mushroom gnocchi, salsify puree & roasting juices

Fourth Course assiette of lemon

Fifth Course

Selection of homemade petit fours (tea & coffee)

Includes entertainment from the highly acclaimed Jordan O'Keefe (9pm-late) Tel: +44 2890 324 577 I info@theivorybelfast.com I theivorybelfast.com

10 • HRNI DECEMBER

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

Dynamic Derry deserves great praise I

was in the North West again recently to take part in the Northern Ireland heat of the prestigious World Pesto Championships. The event was held at the Guildhall and was won by Lyn Thompson from Broighter Gold Rapeseed Oil in Limavady. Lyn will now represent Northern Ireland in the global finals in Genoa during our inaugural Year of Food & Drink.

It was great to see another innovative artisan product emerging from the North West region’s very dynamic food and hospitality industry. It would be great to see this new product developed for retail and foodservice. We certainly wish Lyn success at the international event in Genoa in April. I am sure Lyn will do a great job in carrying the banner for Northern Ireland innovation at what will be a tremendously exciting event at the heart of what has become such a classic food product. Lyn’s pesto won on “taste, texture and performance,” according to competition organiser, Magne Haugseng.

It came closest to the classic Italian ideal for mortar-based pesto and had the best combination of flavours from the seven ingredients: the two cheeses, the garlic, the pine nuts, the basil, the oil and the salt. The event was sponsored by Food NI which brought over the Italian judges Gianni Arimondo and Sergio Ambrosetti. The competition was open to everyone from chefs to home cooks.

We’re delighted that it was held in Derry, runner-up in the Restaurant Association of Ireland’s prestigious Foodie Town competition. We look forward to more events like these during next year’s Year of Food & Drink.

Indeed congratulations to all those involved in Derry’s success in being named runner up in the Foodie Town competition. It was marvellous to see the Maiden City emerge from a fiercely contested event. We hope Derry will enter again during Year of Food & Drink. We’d aim to see the supreme title won by Northern Ireland during Year of Food & Drink.

While Derry didn’t win the overall title, the city was the people’s choice, winning the most votes. The support for Derry was tremendously encouraging and thoroughly justified because of the outstanding quality of food writers and chefs like Emmet McCourt and Brian McDermott and the long standing work of restaurateurs such as Ian Orr and Sean Harrigan, plus a cluster of outstanding local producers such as Dart Mountain Cheese.

Because of this collective teamwork, and the support and encouragement of Derry City Council, it’s now recognised as one of the top foodie destinations on the island of Ireland.

The Foodie Town award also showcased Derry’s appeal to tourists and other visitors as a great place to visit and stay for highest quality and original food and drink. There have been some really exciting developments in food and drink including craft beer and whiskey.

Congratulations to everyone involved in the industry there, and to everyone else - go visit! twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

q&a

A Day in the

Life…

Trevor Stewart, key account manager with Johnsons Coffee

Every day is a challenge, but for me that is ok because challenges mean change and this variety drives me to be at work every day."

by Trevor Stewart

WHAT IS YOUR CURRENT ROLE? I have been a key account manager within the coffee division for the last two years. My role is to ensure that the customer relationship our key clients enjoy is professional and thorough.

WHAT IS YOUR BACKGROUND? Like all good hospitality people, I started at the bottom and worked my way up. My first job was as a commis chef within the patisserie section. I progressed through various operational and management roles within the NHS, Sodexho, finally ending up running my own small coffee shop chain.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? There is nothing more exciting than presenting

12 • HRNI DECEMBER

a total coffee solution to a new client.

Although you can plan for many alternatives, customers will always bring different challenges to the table. The worst part for any sales professional job is rejection, and then wondering what could I have done differently! Thankfully this doesn’t happen that often as my customer relationships are mostly long term.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Every day is a challenge, but for me that is ok because challenges mean change and this variety drives me to be at work every day.

Training and product quality at the coal face is still a big part of our daily work at Johnsons.

New managers and staff entering into hotels and restaurants means we have to redeliver skills training in order to help our customers to serve really great coffee every day.

OUTLINE A TYPICAL DAY As someone who averages 25,000 miles per year (and that doesn’t include air miles), I really have to plan every day. For me, customer contact on a regular basis is fundamental.

People sell to people!

PROUDEST MOMENT OF YOUR CAREER TO DATE

Probably something that might seem so simple.

At 3am one morning I had a ‘light bulb’ moment. I created a bespoke coffee blend and unique packaging solution for White Star Filter Coffee at Titanic Belfast.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR It’s a bit of a cliché but for me it’s all about meeting new people and networking.

Although I have worked within hospitality for a long time, I still love to see energy and new entrepreneurs succeed.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I still love to cook at home. My favourite night is having friends around for tapas, with matching wines and of course… lots of good stories.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I am a member of Rotary International and, this year, I was invited to the House of Lords on St Patrick’s Day to receive a Champions of Change Award. This award was given to me in recognition of charity work with Bikes for Africa. All of these bikes are fixed for free by the Irish Prison Service. To date I have helped send 2,000 bikes to Gambia, West Africa.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

venuenews

Creating the ‘right’ ambience for your restaurant

By Alan Reid, owner of Shu restaurant

Employment practices liability: be prepared

By Louise McMahon, Hospitality & Leisure Centre of Excellence Leader at Willis Insurance and Risk Management

E

mployment-related legal actions are a growing concern for employers of all sizes. As costs for litigation and damage awards climb, experts predict that employment liability will only become more complex. As a result, it is critical for employers to understand their exposures and options to manage the risk.

Two effective risk management strategies include solid human resources practices and employment practices liability insurance (EPLI) cover, a policy used to cover your risk due to the ever-changing legal and employment environment.

A

lthough music is a background feature in our restaurant, it’s an integral part of the ambience and customer experience.

SHU is an award-winning restaurant situated in the heart of Belfast. With approximately 90-100 people dining with us every day, we strive for perfection and try to refine every facet of the business, each of which we believe matters in building a reputable brand and ensuring the most enjoyable experience as possible, from the music we play to the room temperature.

The SHU brand is synonymous with quality, from our food and our service, to our atmosphere and our hospitality, which for us is markedly different from service. The restaurant layout is something we have put a lot of thought into. The decor invokes a timeless glamour and warmth that creates an environment where our customers feel at ease.

There are many elements that help build the ideal atmosphere for our customers. We believe the devil is in the detail, so we place great importance on everything from lighting, sound and décor to ensure the temperature is just right.

Although music is a background feature in our restaurant, it’s an integral part of the ambience and customer experience. We like to control all factors that help in delivering the best possible experience for our customers, and this includes the music we play, which we want to fit with our brand and complement the overall ambience.

For example, we wouldn’t play chart music; we often play relaxing instrumental music instead and we have a large, carefully selected playlist. We don’t like to repeat music; however we do want it to be a similar style to create a unique sound.

Our music is played at a low level and is continually on in the background to build on our overall ambience and we have a large playlist to avoid repetition, but ensure consistency. We really appreciate how music helps us create our brand so we ensure we are up to date with our PPL and PRS for Music licences.

Some restaurants are unaware of the legal requirement to get permission from the performers and record companies to play their music. Being legally compliant is easily achieved by purchasing a music licence from both PPL and PRS for Music.

PRS for Music collects and distributes licence fees for the use of musical compositions and lyrics on behalf of composers and music publishers. PPL collects and distributes licence fees for the use of recorded music on behalf of record companies and performers.

For further information on playing music in your business, visit PPL and PRS for Music websites: www.ppluk.com and www.prsformusic.com. www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Insurance solution Employment practices liability insurance (EPLI) works hand in hand with your employment practices to provide the necessary resources to defend your company against a legal action or to pay a claim. To best understand how to cover your EPLI risk, it’s important to know the potential sources: • Working time directives • Discrimination (race, gender, religious belief, age, disability, etc) • Equal pay • Actual or alleged wrongful dismissal or termination • Wrongful failure to employ or promote • Wrongful discipline EPLI will provide cover for damages, judgements, settlements and defence costs in respect of claims from present and past employees for a wide range of entity employment practice violations.

It is vital you engage with the insurer’s nominated legal advice team as soon as you commence your formal written grievance procedure and not wait until you receive a formal claim by way of an ET1 form or solicitor’s letter. This is the only way insurers will agree to waive any policy excess.

Human resources practices Limiting your exposures and engaging in solid human resources practices is an important strategy in reducing your company’s liability.

Willis Consulting, a division of the Willis IRM Group, can provide practical HR and employment services advice and support, to ensure that your business is legally compliant and up to date with best practice.

Employment law is often complex with as many as 15 changes annually, both through legislation and case law. Keeping current with the changes can be a heavy burden on employers. Well-organised and credible documents can demonstrate fair treatment, deter litigation, ensure employee honesty and, should litigation occur, demonstrate the employer’s actions.

As with all of your risk management needs, Willis IRM is committed to assisting you in assessing your employment-related policies and helping you to develop best practice solutions.

Contact Louise McMahon for all your hospitality and leisure risk management needs on 028 9032 9042 or louisem@willisinsurance.co.uk

DECEMBER HRNI • 13

drinksnews

Diageo invites NI bartenders to compete in the World Class Club

Pictured at a workshop for Ireland's top bartenders held recently in Dublin are Matthew Adams from the Kitchen Bar, Belfast; Paul Rocks from Aether and Echo, Belfast; Andrew Dickey from The Merchant, Belfast; and Ryan Tinsley from Love & Death Inc, Belfast.

W

orld Class 2016 is underway. The world’s greatest mixologists will compete throughout the year in the industry’s most respected bartender competition, judged by bartending luminaries.

This elite competition is a celebration of contemporary cocktail culture, bringing together the best bars, the most iconic bartenders and the most exquisite spirits from around the globe. It also showcases the Diageo Reserve portfolio of luxury spirits, including Ketel One, Cîroc, Zacapa 23, Tanqueray, Tanqueray No. Ten, Bulleit, Don Julio and Johnnie Walker, to name but a few.

It’s a chance for bartenders to show their skill and creativity, to represent Ireland and compete in front of a global audience in Miami in September 2016 to claim the crown from Michito Kaneko from Japan, winner of World Class 2015 in Cape Town, South Africa.

World Class re-opens for entries from March 18-27, 2016 when bartenders across Ireland will have the opportunity to submit their entry recipe online for a chance to win a place at the Global Final in Miami with travel and accommodation paid for by

Diageo.

Diageo is hosting a number of World Class workshops prior to the March deadline to help Irish bartenders find out more about the Diageo Reserve brand spirits, the competition itself and application process. For more information on World Class and details on how to enter, visit www.theworldclassclub.com.

Launched in 2009, World Class has been transforming fine drinking experiences and cocktail culture around the world. The competition is part of a fully integrated programme that aims to increase the quality of consumer’s experiences in fine drinking, offering support and skill training to thousands of bartenders and bars.

To date, the programme has inspired and educated more than 25,000 bartenders worldwide while working in partnership with bars, restaurants, night clubs and hotels to build their businesses and offer a better experience to consumers.

New label but same taste for Powers Gold Label

P

owers Irish Whiskey has revealed a new look Gold Label bottle, with a contemporary design which features a crafted glass bottle embellished Sarah Harvey, brand with a stylish black manager, Dillon Bass and metallic gold theme to showcase the pure, rich liquid inside.

Special editions of the new bottle are adorned with a branded copper tag, which serves as an ideal memento for any Irish whiskey lover.

Dillon Bass – owners of the Powers brand – rolled out the new look special edition bottles in time for Christmas.

“Powers is regarded as the pinnacle of Irish whiskey and has maintained this reputation for over 200 years,” said Sarah Harvey, Powers brand manager at Dillon Bass. “Although the bottle has now changed to an elegant design, the distinctive flavour - adored since 1791 - has stayed the same.

We are thrilled to introduce the new design to Northern Ireland as the region has always held a strong appreciation for the finesse of Powers’ unique style.”

In addition to the new look Powers Gold Label bottle, a brand new Single Pot Still, Powers Three Swallow Release, has been launched. The bottle is identifiable with a striking deep blue label graced with three swallows.

16 • HRNI DECEMBER

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coca-coladesignateddrivercampaign

Introducing the world’s first ‘Christmas Jumper Car’ from Designated drivers are invited to have some fun as the car makes its way around the country

C

oca-Cola Hellenic Bottling Company (HBC) Northern Ireland is encouraging responsible and safe driving practices this Christmas with its ninth annual ‘Designated Driver Campaign’. The 2015 campaign is set to be bigger and better with ambassador Vogue Williams and Northern Ireland comedian Shane Todd taking to the streets to encourage partygoers to take care getting home this Christmas... and have fun doing it!

This Christmas, Coca-Cola HBC is encouraging the nation to nominate their favourite designated driver to be in with a chance of winning a visit from the world's first Christmas Jumper Car. Coca-Cola wants to find and reward those drivers across the country who stick to water or soft drinks on nights out to ensure their friends and family get home safely.

With nominations accepted via the website www.DesignatedDriver.ie, the Christmas Jumper Car will make its way around the island of Ireland throughout December, arriving to delight one winning driver in each province with a boot jam packed with prizes.

The campaign, which is proudly supported by the PSNI, Hospitality Ulster and the Northern Ireland Hotels Federation, was officially launched by Environment Minister Mark H Durkan, who said: “I welcome this initiative by Coca Cola which reminds drivers to Never, Ever Drink and Drive.

“In 2014 there were 16 people killed and 62 seriously injured that can be attributed to a driver or rider being impaired by alcohol or drugs. All of these families’ lives changed forever the moment those drivers responsible took a drink and decided to drive. We have a duty to our own families and friends to ensure we are there to celebrate Christmas with them.

We also have to ensure others are with their loved ones at this time of year.

“The bottom line is that any alcohol, even just one drink, will impair your driving ability. To ensure you and your friends get home safely: book a taxi or have a designated driver who will not drink alcohol. Ask yourself, if you decide to drive after having a drink - and crash - and someone dies or is seriously injured; could you live with that shame?

Durkan concluded: “The only safe level of alcohol to take, and drive, is none.”

Assistant Chief Constable Alan Todd also said: "The Police Service of Northern Ireland is once again pleased to support this year’s Designated Driver initiative. Our message is very simple. Do not drink and drive. Sadly, too 18 • HRNI DECEMBER

Pictured at Belfast City Hall for the 2015 launch of the Coca-Cola Designated Driver campaign with the world’s first Christmas Jumper Car are, from left, Janice Gault, Northern Ireland Hotels Federation; Dermot O’Donnell, Coca-Cola HBC Northern Ireland; campaign ambassador and comedian Shane Todd; Environment Minister Mark H Durkan; Asst Chief Constable Alan Todd, PSNI; and Colin Neil, Hospitality Ulster.

often over the festive season our officers have to go to the homes of families and relay the devastating news that one of their loved ones have been killed or seriously injured on our roads.

“We want people to enjoy their night out, but to do so safely. Over the festive season our officers will be conducting drink driving operations to help keep people safe on our roads. To help us with that, we ask that people never drive after drinking or taking drugs, slow down whilst they are driving, wear a seatbelt at all times and drive with care, attention and consideration for others, so that we can all look forward to a safer Christmas on our roads.”

The Coca-Cola Christmas Jumper Car is a Kia Sportage wrapped in Christmas jumper-like material. The classic Coca-Cola red covers the car, with typical festive patterns of white knit snowflakes and reindeer, topped off with a delightful Santa hat.

Speaking about the launch of the 2015 campaign, Frank O’Donnell, Coca-Cola HBC Ireland and Northern Ireland, said: “Earlier this year we launched our larger 330ml glass bottle in pubs and restaurants, offering greater value and refreshment. It is the perfect size for the designated driver and in celebration of that,

we want to ensure that they have as much, if not more, fun than their friends this Christmas and are rewarded for their efforts. As well as surprises from the Christmas Jumper Car, drivers can get up to two free drinks including CocaCola, Diet Coke, Coca-Cola Zero, Fanta, Sprite, Deep RiverRock and Fruice in our new large glass bottles which will be available in all participating outlets.”

Friends, family and bar staff are urged to nominate their most-deserving designated driver at www.designateddriver.ie. One winner will be selected per province and surprised over the Christmas period with a visit by the Coca-Cola Christmas Jumper Car with prizes.

Nominations must be received by Monday, December 14 and winners will be visited before Christmas Eve, December 24, 2015.

Designated drivers can claim their free drinks by logging on to www.DesignatedDriver. ie and downloading a voucher. Alternatively they can enquire in participating pubs and restaurants. A full list of participating outlets across Ireland and Northern Ireland will be available on the website. The offer will be available to designated drivers in participating premises until December 31, 2015.

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drinksnews

Celebrating exciting new brands and toasting heritage at Counterpoint Ireland A

s the party season arrives, consumers often change their drink to toast the year’s end and spirits with mixers increase in demand.

Club mixers, which date back to 1852 with the world’s first ginger ale and soda water, have reacted to research stating that consumers are looking for an ever-more bubbly tonic water*. Club Tonic, renowned for balancing delicate sweetness and gentle citrusy notes with pleasant bitterness, has introduced a more lively carbonation into its composition.

Through taste trials, Counterpoint has received feedback leading the supplier to express confidence that consumers will enjoy Club Tonic with their preferred spirit even more than ever this Christmas. In addition consumers, when celebrating, are looking for more choice in the mixer category.

Counterpoint is delighted to announce the introduction of its

20 • HRNI DECEMBER

Thomas Henry range, a collection of super-premium mixers and soft drinks. Thomas Henry is all about quality and unique composition, being made from exceptional ingredients. In Europe, Thomas Henry is becoming the sought-after brand for leading bartenders and discerning customers to enhance the finest spirits in mixed drinks, cocktails and as a sophisticated soft drink. The Thomas Henry collection includes Tonic Water, Elderflower Tonic, Cherry Blossom Tonic, Spicy Ginger, Bitter Lemon, Ginger Ale, Soda Water, Mystic Mango and Ultimate Grapefruit.

During the holiday season, people also enjoy nostalgia and seek a soft drink or a sparkling water if driving.

What is more nostalgic that Club Orange? Invented in Ireland in the 1930s for the exclusive Kildare Street Club, Ireland’s favourite carbonated orange drink enjoys sales that are five times the size of its nearest carbonated orange rival.

Ballygowan is an important part of any Christmas offering, enjoying a huge market share in Northern Ireland of 39%. 7UP will be launching an exciting holiday season campaign that will bring nostalgia to the fore this Christmas. The total 7UP brand continues to lead the lemon and lime category with 55% market share.

Counterpoint is now the agency for Portugal’s number one and beautifully tasting lager Super Bock.

No beer has won more medals at the prestigious Monde Selection.

With over 300 thousand Irish tourists travelling to Portugal yearly, we expect Super Bock to be the ‘special one’.

Counterpoint, supplier of Club Mixers, Club Orange and Lemon, Britvic Juices, C&C Lemonade, Miwadi, Britvic 55, Fruit Shoot, J20 and Irelands Original Bottled Water Ballygowan, wishes all its customers season’s greetings. *Neilsen August 2015

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winewizard

Wine Wizard!

Ciaran Meyler

by Ciaran Meyler

Christmas ‘wine down’, but get the gin in?

I

know this is primarily a wine article; however I can’t let 2015 go by without giving a mention to gin. Whilst wine sales remain mainly static, premium gins continue to grow at a phenomenal rate +14% on 2014. Premium gins have taken the UK and Ireland by storm over the past three to five years, and there is no sign of the bubble bursting.

So this Christmas - why not start the party off with this wonderful warming winter drink ‘Caorunn Mulled Gin’ created by Neil Johnston at Graze restaurant, Belfast.

Based on a recipe serving 10, infuse the Caorunn with the peel of three clementines, two bashed cinnamon sticks, two star anise broken into pieces, five cloves, 15 - 20 pink peppercorns and two table spoons of Suki Red Berry Tea for two days. Serve 35ml of the infused gin with 25 ml Dona Paula Los Cardos Malbec and 50ml boiling water, combined together with a cinnamon stick and a good piece of orange.

THE CHRISTMAS DINNER STARTER: Prawns or salmon are best served with a full-flavoured Chardonnay; the best example is Ropiteau Chablis £10.99 or Indomita Gran Reserva Chardonnay £9.99 or, if you prefer something different, try Marques de Caceres Deusa Nai Albarino from Rias Baixas £9.99. Outstanding value can be found in the Marquis de Jouennes Chardonnay £6.99. Soup is difficult to match, just continue with the first wine.

MAIN COURSE: Turkey and ham with all the trimmings - I know you’ll find loads of people telling you what to drink with the traditional turkey and ham; for me, it can only be the best Pinot Noir you can afford. Pinot Noir has all the juicy cherry, raspberry and sometimes cranberry fruits with a touch of spicy, soft silky tannins to be the sublime wine for Christmas dinner. Push the boat out and go for Chanson Bourgogne Pinot Noir £14.99 or if you prefer the fruitier New Zealand style go for Branken Hill Marlborough Pinot Noir £9.99. Marquis de Jouennes Pinot Noir £6.99 is excellent value if you’re on a budget.

Roast duck - big red such as MDC Crianza £9.99 from the Rioja or top new world red Indomita Gran Reserva Cabernet Sauvignon £9.99 (Decanter Trophy Winner. If you prefer white with duck, try an off dry Chenin Blanc from Drostdy-Hof £6.99.

Roast beef - Shiraz, Cabernet or Tempranillo will do the trick. Wolf Blass Yellow Label Shiraz, £7.99, is one of Australia’s most consistent wines of the past 30 years, or Nederburg Cabernet Sauvignon £7.99. Rioja also works well with beef; any wine from the Marques de Caceres range will complement roast beef.

Lamb - Red Cabernet or Merlot based wines work well with lamb. Try Santa Rita Reserva Cabernet Sauvignon £8.99 or E Guigal Cotes du Rhone £9.99. Both wines will be exceptional; If you’re counting the pennies, the new McGuigan Black Label Cabernet Sauvignon gives you simple blackberry fruits at the outstanding value of £5.99 and Polero Merlot will do the same at £5.49.

Nut roast - Medium priced red, Marques de la Concordia Tempranillo Rioja or Dona Paula Malbec will help this go down.

DESSERTS: Any one of a superb range of 1/2bts of dessert wine. Nederburg Late Harvest from South Africa £8.99, Tempus Two Botrytis Semillon £10.99 from Australia, the ultimate way to cleanse your palate at the end of a meal.

Wine And So Much More United Wine Merchants, Unit 5 Silverwood Business Park, 70 Silverwood Road, Craigavon, BT66 6SY

TO FINISH OFF THE MEAL (FINISH YOU OFF ALSO) Retire to the sofa with a large glass of Taylor’s LBV Port or if you’re pushing the boat out, Taylor’s Vintage 2009, £10.99 (Wine Spectator Top 100 wines for 2015)

22 • HRNI DECEMBER

Tel: 028 3831 6555 Fax: 028 3831 6444 sales@unitedwines.co.uk www.unitedwines.co.uk

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COCKTAIL OF THE MONTH

BUSH FIRE

35ml Black Bush 10ml house-made sherry & fig syrup 5ml Antica Formula 5ml clove liqueur Dash chocolate bitters

COCKTAIL MONTH of the

with bushmills black bush

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. Paddy Duff, bar manager at Rita’s, shares a serving option for Black Bush. bushmills black bush

about the bartender

The featured spirit in this month’s signature serve is

Paddy Duff has worked in hospitality for 14 years across a variety of venues from small local pubs to nightclubs and high end restaurants including Wine Inns sites, The Albany in its previous incarnation as Lilly’s, where he got started in management, and subsequently opened his own business, The Hotplate. From North Belfast, where he still lives with his girlfriend Steph and one-year-old daughter Lyla, Paddy is now bar manager across Rita’s, The Perch, Sweet Afton and Chinawhite. “I couldn’t sit at an office desk, it would bore me to tears,” he says. “I like the craic with everybody and the fast pace of all four venues running at once.”

Bushmills Black Bush.

bush fire 35ml Black Bush 10ml house-made sherry & fig syrup 5ml Antica Formula 5ml clove liqueur Dash chocolate bitters Topped with boiling water and an orange twist “I wanted to maximise the flavours of Black Bush without overpowering the taste,” says Paddy Duff.

Paddy Duff, Rita’s

Available from all good wholesalers.

T: 0845 463 4570 Please drink responsibly. ©2015 Proximo Spirits UK.

bacardibrown-formanbarprofile

The Cellar Bar, Lurgan Lesa McCann tells HRNI about the warm welcome at The Cellar Bar WHAT IS ON OFFER AT THE CELLAR BAR? A friendly welcome, extensive drink, wine and cocktail menus plus good quality home cooked meals.

MY ROLE As partner of The Cellar Bar, I take on numerous roles from office work to developing food and cocktail menus, dealing with customers from they enter the bar until they leave ensuring they have an enjoyable time whether they are in for a coffee, glass of wine or meal.

I find, in my role, I have to wear many different hats as the hospitality sector requires a lot more skills compared to years ago, with the market place being very competitive.

WHAT IS YOUR CURRENT FOCUS? It is ensuring that we keep getting repeat business, plus gaining new customers by offering good quality products and service.

BEST SELLERS AND PERSONAL FAVOURITES Two of our best selling cocktails would have to be the original Bacardi mojito and strawberry daiquiri.

Draught products are still great sellers and our Asian steak sandwich is very popular with our customers.

My personal favourite at the minute is our golden apple cocktail made with Bacardi Carta Ora, fresh apple juice and ginger ale. I also enjoy a glass of Guinness or Grey Goose vodka, sparkling water and squeeze of fresh lime.

WHAT INSPIRES ME My family have been a great inspiration throughout my life, from my mum and dad to my brothers and sisters. I also love to travel and get great inspiration experiencing different cultures and what is on offer within their hospitality sector.

HOW IMPORTANT IS TRAINING? Training is an essential part of any business.

We do a lot of in-house training as one of the best ways to learn the trade is in a work environment.

We also try and put members of our staff through NVQs in hospitality every year. I find this is a great way to enhance your business as staff members are a key part of it being successful.

FUTURE PLANS To ensure our business continues to evolve, hopefully extending our food service which is an essential part of our business.

DESCRIBE THE CELLAR BAR IN THREE WORDS Welcoming, friendly and quality.

© 2015 bacardi brown-forman brands. bacardi, the bat device, oakheart, grey goose, the geese device, bombay sapphire, 42 below, cazadores, noilly prat, martini, the "ball and bar" logo, dewar's, 'white label', oxley, leblon, eristoff, st-Germain, patrón and their trade dress are trademarks. jack daniel's, jack daniel's tennessee honey and old no.7, southern comfort, chambord, woodford reserve, finlandia and southern comfort are trademarks. all rights reserved.

24 • HRNI DECEMBER

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Opportunity to make 2016 a great vintage for local food & drink Tourism NI is leading on Year of Food and Drink 2016 but it's up to industry itself to embrace the initiative and make the most of it Chief Executive John McGrillen tells Alyson Magee.

John McGrillen

A

year-long celebration of Northern Ireland food and drink, aimed at elevating its reputation and export prospects while boosting the local tourism offer, begins next month.

Producers, suppliers, retailers, caterers, venues and event organisers are invited to get involved in Year of Food & Drink 2016, which is led by Tourism NI in partnership with Food NI, Invest NI, local authorities and government departments.

In addition to setting a target to increase food-related visitor satisfaction by 5%, Tourism NI hopes the initiative will generate £10m of positive PR in Northern Ireland, the Republic of Ireland and Great Britain and boost export sales of local food and drink.

Locals, visitors from across the world and global markets for Northern Ireland food and drink will be targeted through a series of branding, marketing and promotional activities.

Each month has been allocated a particular 26 • HRNI DECEMBER

agri-food focus, beginning with Breakfast Month in January, and the Year will celebrate businesses of all sizes from small artisan producers to long-established businesses such as Tayto which celebrates its 60th anniversary in 2016.

With no other major events on the tourism calendar for 2016 as yet, Year of Food & Drink has become a focus and fortunate recipient of significant funding from Tourism NI. “Our focus this year is not on one big event but on a series of events that will take place over the course of the year,” says John McGrillen, chief executive of Tourism NI. “Some of it will be based around existing festivals but what we would like to see is an uplift in what those festivals might offer.”

From St George’s Market in Belfast to regional food and drink festivals and the Balmoral Show, “every local authority is looking at how they will either uplift and enhance events they have got, or create new events in order to take advantage of the opportunity that Year of Food & Drink presents,” he says. “We’ve got a really interesting calendar that is starting to develop.”

While Tourism NI has received around JANUARY - Breakfast Month FEBRUARY - Love Local MARCH - Heritage & Traditions APRIL - Brewing & Distilling MAY - Landscape & Places JUNE - Love Dairy JULY - Seas, Rivers & Loughs AUGUST - Love NI Meat SEPTEMBER - Bread & Baking OCTOBER - Harvest NOVEMBER - Legacy & Learn to...

DECEMBER - Christmas & Premium Foods

eight applications to its events fund to date to expand existing festivals, “I think there will be a couple of large scale events that will emerge during the course of the year that will be new and will potentially be sustained into the future,” says McGrillen. An announcement of a major coup for Belfast is expected to come next month.

FOOD & DRINK SECTOR GROWTH Development of Northern Ireland Year of Food & Drink 2016 follows the success of a similar initiative in Scotland this year, as well as significant growth in the local sector.

Food and drink is Northern Ireland’s biggest manufacturer, contributing almost £5bn to the economy in 2014 and providing employment for around 100,000 people across the supply chain.

Exports account for almost 75% of production, valued at over £4bn. Local produce, from salmon, oysters, langoustines, beef, lamb and poultry to dairy, cereals, baked goods, potatoes and vegetables, is exported to more than 60 countries worldwide. Northern Ireland is a major supplier to Great Britain and the Republic of Ireland while also exporting to the Continent, Middle East, Asia and the US. While Northern Ireland was already renowned for its hospitality, recent years have seen its reputation as a supplier of safe, high quality food and drink grow with the Institute of Global Food Security at Queen’s University Belfast - and in particular its director Professor Chris Elliott - becoming an international authority on related issues.

An explosion in the number of artisan producers has emerged, in parallel with the Province outperforming the other regions of the UK and Republic of Ireland in the prestigious Great Taste awards.

Three local products boast EU Protected Geographical Indication (PGI) status,

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a mark of quality and authenticity commanding a premium in the marketplace, including Comber Early Potatoes, Lough Neagh Eels and Armagh Bramley Apples.

Local artisan and craft beer, cider and spirit manufacturers represent another burgeoning sector, with suppliers such as Shortcross Gin and Hughes Craft Distillery picking up accolades at the San Francisco World Spirits and New York World Wine and Spirits competitions.

At the same time, Northern Ireland’s catering sector has seen a proliferation of new, quality eateries across the Province with two Belfast restaurants, OX and Deane’s Eipic, picking up a coveted Michelin star this year and a number of other venues keeping or gaining a Michelin Bib Gourmand.

Innovative restaurants like OX are forging ahead with creative food preparation techniques and distinctive dishes using the very best of what is produced locally, and gaining considerable praise from some of the top international food and restaurant critics.

High Life, the in-flight magazine of British Airways, recently named Belfast as one of the best cities in the world for good food, while Northern Ireland gained more awards in the Irish Restaurant Awards than other parts of the island.

Food and drink experiences have become increasingly important to tourism as they offer destinations an opportunity to differentiate and celebrate indigenous foods and educate visitors about heritage, landscape and culture, according to Tourism NI. It accounts for a significant proportion of visitor spend, with overnight visitors from all markets estimated to have spent a third of their £751m spend in 2014 on food, while 40% of the estimated £282m spent by NI residents on tourism day trips was attributed to eating out.

While there are many more attractions beyond local produce to attract visitors to Northern Ireland, “it certainly adds to the proposition,” says McGrillen. “It’s further encouragement for people to come. We see it having the potential to draw in visitors.”

MARKETING PLANS FOR THE YEAR As lead partner on the Year of Food & Drink 2016, Tourism NI is planning a

rounded programme of PR activity, press trips, advertising, website and social media coverage, content creation and asset management, and support for relevant trade and consumer shows.

With a focus on telling stories about local food and drink, media events and consumer competitions will be held across the year around each monthly theme and other seasonal opportunities such as Shrove Tuesday, Valentine’s Day and Mother’s Day, as well as further tourism opportunities around, for example, Game of Thrones.

With Year of Food & Drink a central part of the Northern Ireland marketing destination sell, local activity will be mirrored in the Republic of Ireland and supported in international markets by Tourism Ireland and Invest NI. Specific plans in the Republic of Ireland include press trips, consumer shows, trade events, shopping centre promotions, branded EcoCabs and BugBikes in key Dublin locations in the summer and marketing at Connolly Station.

Tourism NI boasts an audience of 300,000 across its consumer website Discovernorthernireland.com and social media, and will target its database of 80,000 people across the island of Ireland with a monthly e-zine promoting Year of Food & Drink events.

“As and when the events come on stream, we will market those through our usual channels,” says McGrillen. “That’s part of our agenda here, to make as many people aware as we can about what’s going on right across the Province over the course of the Year, and hopefully encourage them to come and visit.”

Another aim of the Year will be to establish a template for future development and cooperation across the food and drink sector.

“We want to encourage those events to prosper,” says McGrillen. “We certainly see a legacy coming out of what is essentially a £2.75m investment from Government in the initiative.

“It’s looking like it could be an exciting year, and we’ve got off to a good start with the Bib Gourmands and two Michelin starred restaurants. Northern Ireland is now starting to get a real reputation as a place of excellence for food and drink.”

What Tourism NI can do for you

T

ourism NI will be supporting Year of Food & Drink 2016 through a new dedicated events fund, industry toolkits, brand guidelines and an integrated marketing and communications plan.

Tourism NI will also be running a weeklong series of workshops across Northern Ireland in January and again in April.

Tourism NI’s annual Tourism Conference

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in 2016 will explore the importance of food and drink at events, and across attractions and accommodation.

For more information on its plans, on how to get involved in the Year of Food & Drink 2016, and to stay up to date with related events, visit the website www. tourismni.com or contact the Tourism NI Events Unit on 028 90441579 or at eventsunit@tourismni.com.

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What’s happening in 2016 The Year of Food & Drink 2016 calendar will be based around both existing and new events, and will evolve on an ongoing basis. If you are planning to hold an event, make sure Tourism NI know about it.

MAY Apple Blossom Festival, Co Armagh JUNE • Open Farm Weekend, various locations around NI • Comber Potato Festival, Co Down • Irish Game Fair & Fine Food Festival, Shane’s Castle, Co Antrim JULY • Flavours of the Foyle Seafood Festival, Derry~Londonderry • Dalriada Festival, Glenarm Castle, Co Antrim AUGUST • Auld Lammas Fair, Ballycastle, Co Antrim • Hilden Beer Festival, Lisburn, Co Antrim • The Festival of Fish, Co Down • Clandeboye Food & Craft Festival, Clandeboye Estate, Bangor, Co Down • River to Lough Festival, Toomebridge, Co Antrim SEPTEMBER • Hillsborough International Oyster Festival, Co Down • The Hans Sloane Chocolate and Fine Food Festival, Killyleagh, Co Down • Autumn Fair, Botanic Gardens, Belfast • Larne Loves Food, Larne, Co Antrim • Tesco Taste Festival, Belfast • The Bushmills Salmon & Whiskey Festival, Bushmills, Co Antrim OCTOBER • Autumn Festival, Crawfordsburn Country Park, Co Down • Food & Drink Show Northern Ireland, Titanic Exhibition Centre, Belfast NOVEMBER • Belfast Beer & Festival, Belfast • Continental Market, Belfast City Hall DECEMBER • St George’s Christmas Market Light Switch-on, Belfast

DECEMBER HRNI • 27

ifex2016

IFEX 2016 underway after ‘Fresh’ investment IFEX 2016 will be held in the Titanic Exhibition Centre, Belfast over March 8-10

A

t the launch of IFEX 2016 – Northern Ireland’s largest food, hospitality and retail event – it was revealed that Fresh Montgomery, one of the UK’s largest event organisers and owner of IFEX, has invested significantly in the future of IFEX. The company played an integral role in working with the NIEO (Northern Ireland Event Organisers) and Titanic Quarter to bring the new Titanic Exhibition Centre to fruition, and from March 8-10, 2016, the 5,000-squaremetre Titanic Exhibition Centre will be home to IFEX 2016.

“IFEX is firmly-rooted in NI’s hospitality industry and it’s a fantastic event, however, having a venue that remained in the heart of Belfast was key to its future success due to the nature of our exhibitors and visitors,” said Toby Wand, managing director of Fresh Montgomery.

“We joined forces with our fellow event organisers in the NIEO to help to establish the Titanic Exhibition Centre, and through our involvement, Fresh Montgomery has given a long-term commitment to ensuring IFEX remains the market-leading food, drink, retail and hospitality trade expo in Northern Ireland.”

As one of the Province’s longest running trade exhibitions, IFEX attracts approximately 5,000 visitors from the food, retail and hospitality sectors over three days. It’s the event where many of Northern Ireland’s most notable chefs – including Michael Deane, Chris Bell and Roisin Gavin – were first recognised and ‘ChefSkills’, which hosts approximately 250 industry and student chefs, remains the heart of the show.

“With 2016 being Northern Ireland’s Year of Food & Drink, there’s a huge appetite for IFEX 2016,” said Caroline McCusker, event manager of IFEX. “Almost 80% of available

Pictured are Kimberly Anderson, Tori Gourley and Nicolas O’Kane, VRQ Level 3 Advanced Professional Chef Diploma students from Belfast Met with Toby Wand, managing director, Fresh Montgomery.

floor space is now secured and we’re working with the Guild of Fine Food to introduce the first-ever Great Taste Market to IFEX, which will feature around 20 ‘great taste’ winning producers from the Province.”

Confirmed exhibitors include show stalwarts – Stephen’s Catering, Henderson Foodservice, Masseys for Catering Equipment, Lynas Foodservice, Matthew Algie, Golden Glen Catering, BD Foods, Nestlé Ireland, Suki Tea and Frylite – with many new names also committed to the event including First Choice Catering (full list of exhibitors available at www.IFEXexhibition.co.uk).

Once again, the show is retaining its excellent relationships with industry associations in the Province and will be working hard to

Sean Owens, Salon Culinaire Director, IFEX is pictured with Caroline McCusker, IFEX event manager, Fresh Montgomery and Kimberly Anderson, Belfast Met culinary student.

28 • HRNI DECEMBER

ensure cross-industry support.

As the trade event for the food, retail and hospitality industry, IFEX has a history of being the stomping ground for talented young culinarians. Skills are high on the agenda and the Salon Culinaire, which raises the bar in terms of culinary skills in Northern Ireland, includes La Parade des Chefs, the ChefSkills Theatre and Cold Display/Edible Art. The ChefSkills Theatre recognises some of the industry’s most promising chefs from both colleges and industry. Running over the three days, there’s a series of exciting back-to-back live hot competitions, including the hotly contended Northern Ireland Chef of the Year and Northern Ireland Junior Chef of the Year accolades.

Long-standing Salon Culinaire Director Sean Owens concludes: “ChefSkills at IFEX is one of the most-respected culinary competitions in the UK. Over the years, judges from both the UK and Ireland have witnessed the quality of our culinary students and it’s fitting that in NI’s Year of Food & Drink, we’ll be awarding both student and industry chefs for their talent in working with the finest Northern Ireland produce.”

IFEX 2016 is taking place over March 8-10, 2016 at the Titanic Exhibition Centre, which is situated opposite Titanic Studios. For further information, see www.IFEXexhibition.co.uk @ IFEX_NI.

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hennessyprofile

Brouillis, barrels and Bagnolet: 250 years of Hennessy

While Hennessy would be considered a large wine grower, its 500 acres produce less than 1% of its production needs. Another 1,500 growers/winemakers/ distillers in the strictly regulated Les Crus du Cognac appellation supply most of the eau de vie going into Hennessy’s barrels for maturation. Specific grapes are used and go “from kill to mill” or vineyards to presses in 45 minutes to avoid oxidation. “This is the perfect wine for distillation, taking flavours from the soils, the sub soils, the climate and the terroir,” says Levieux. “Cognac can only be prepared in this region because of all those things combined, plus our savoir faire.” After the first distillation, separating alcohol from water, the output is topped and tailed to leave the heart or ‘brouillis’ which goes in for a second distillation producing the valuable eau de vie. Pictured in the Distillery of le Peu are, from left, Joris Minne; Dillon Bass Sales Manager Conor O’Keefe; Hennessy Connoisseurs Roisin McErlean, Nathaniel McAuley and Frankie Cosgrove; Olga Walls and Joel Neill of Hospitality Ulster; Alyson Magee, BTM; and Russell Campbell.

T

owards the end of November, Dillon Bass brought a fortunate contingent of Northern Ireland journalists and hospitality representatives to Cognac to visit the home of Hennessy. Dillon Bass, part of the Pernod Ricard and Moet Hennessy groups, is local supplier of the world’s leading Cognac brand created by Irishman Richard Hennessy in 1765.

“Dillon Bass created the inaugural Hennessy Connoisseurs Challenge in August to celebrate the 250th anniversary of the brand, and to support and share local talent with the rest of the world,” says Laura Blair, brand manager for Hennessy at Dillon Bass.

As part of the overall prize, the three finalists were rewarded with a VIP trip to Cognac to visit Maison Hennessy and Chateau de Bagnolet.”

Hosted by Dillon Bass and Hennessy Ambassador Fabien Levieux, the Cognac trip included a visit to the Distillery of le Peu, barrel manufacture at la Sarrazine, Hennessy headquarters and cellars and Hennessy ancestral home Château de Bagnolet.

One of Hennessy’s many cellars, where the eau de vie is matured prior to selection for blending according to the style of Cognac it will go into. The flowers celebrate a trainee successfully balancing a row of the valuable barrels filled with maturing eau de vie.

At la Sarrazine, only 200 barrels are produced per year by its coopers but around 150,000 are repaired annually and a number are also bought in.

To produce one 150L barrel, 32-36 staves are aged outside for 36 months, machined and then shaped by hand and traditional tools in a complex and dextrous trade handed down through generations. Barrels are graded A-E according to their age and matched accordingly to each eau de vie. “A young barrel will deliver lots of flavours, lots of tanins, lots of structure, texture, vanilla flavours, sweetness,” says Levieux. “An older barrel will have delivered all of that already so it doesn’t release any oak, tanins, structure, texture and all that. So it’s necessary if you have a big, strong, robust, sweet eau de vie, to put it into a young barrel because the amount of oak will match the power of this eau. If you have an eau which is light, delicate, elegant, subtle, floral more than fruity – if you put it into a young barrel, the power of this barrel will clearly overpower and kill the elements so you might want to put this nice, elegant eau de vie in an old barrel.”

Hennessy Ambassador Fabien Levieux leads a tasting panel. Hennessy has a tasting committee of seven representatives, headed up by a master blender, tasting between 40 and 100 samples of eau de vie a day. To become a senior taster takes around 10 years; “you need about 100,000 samples in your personal mind library or you don’t really know what you’re talking about,” says Levieux. “This is one of the key factors why Hennessy is doing so well and the quality of Hennessy has been really consistent for years and years and years.” Becoming a master blender takes considerably longer, with only seven master blenders in 250 years.

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DECEMBER HRNI • 29

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pubnews

Oasis Retail Services brings fun to the Pub of the Year Awards

O

nce the accolades were presented and the dinner dispensed with, one of the main attractions of the evening at this year’s Pub of the Year Awards was a range of amusements supplied by Oasis Retail Services.

Guests left the main function room after the formalities of the night had come to a close to find one of the foyer areas of La Mon Hotel & Country Club bedecked with an array of funfair attractions. The bright lights proved magnetic for many well known figures from across the hospitality trade and, as the evening turned to early morning, a fiercely competitive spirit emerged among some.

Oasis Retail Services supplies a large range of gaming, amusement and entertainment equipment, including video, gaming, poker and fruit machines, betting terminals, juke boxes, pool tables and kiddie rides.

“We supply everything coin operated,” says Drew Pritchard, Sales - Service manager at Oasis Retail Services. “Our premises are fully stocked with the latest equipment.”

Based in Mallusk, the business has a modern 20,000-square-foot premises with an extensive showroom of the latest equipment and operates a team of 14 fully qualified mobile field service engineers, backed up

by dedicated workshop and logistics staff offering speedy, efficient service and regular preventative maintenance to minimise downtime.

For Oasis Retail Services, the focus is on identifying the most appropriate machines for a business, placing them in the right locations and managing and maintaining equipment to maximise customer returns. The service department operates seven days a week up to 9.30pm.

Key customers include JD Wetherspoons, Premier Inns and Belfast International Airport, alongside many independent public houses, social clubs, golf clubs, bookmakers, public spaces and gaming centres.

Dating back to 1968 when it was founded as Joyland Amusements by Gerard Steinberg, the business has evolved over the years alongside the amusement sector and now includes a number of Oasis-branded gaming centres across the Province aimed at providing a more high-end experience for gamers.

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 36 • HRNI DECEMBER

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robinsonsprofile

Robinsons refits its top floor with a Pool Loft R

obinsons, one of Belfast’s longest established and much loved bars, has recently refitted its top floor as a Pool Loft.

Formerly a nightclub, the second floor of the property on Great Victoria Street spans the entire footprint of the building offering a larger space than its Saloon and Fibber Magee’s combined. Robinsons also encompasses a large first floor Bistro and basement karaoke venue BT1.

The Pool Loft opened at the end of October, after an eight-week refurbishment project which saw the level completely gutted. Following an investment of close to £100,000, the space now features an attractive beamed ceiling, exposed brickwork walls, reclaimed wooden flooring and an extensive bar with traditional billiards style leather stools.

The space hosts US-style pool tables and is surrounded by large screens for sport screening football, rugby, horse racing, boxing and American football to name a few. As well there is a private table for party or event bookings.

Rock music from the 1950s and 60s to the current day complements the laid back sports bar vibe. While a tasty menu is served to 9pm every day and the Pool Loft itself opens daily from noon until midnight or longer at weekends.

Robinsons General Manager Tracy Hill said of the project: “The surrounding landscape of Blackstaff Square and Great Victoria Street has changed quite a bit over the last while and so have the customers. We’re confident we have a strong offering in Robinsons with the other four venues, but we wanted to extend and improve on that and offer something different in the city centre that would appeal to both new and existing customers.

“It’s going very well, weekends are especially busy and we’re attracting a lot more local business, with people coming in on their lunch hours and after work. As well, we are enjoying a younger crowd than would usually come in.”

Indeed, a computerised booking system has already been introduced following the initial success of the Pool Loft.

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tourismnews

Tourism Ireland sets a target of 5% revenue increase for 2016 T

ourism Ireland launched details of its marketing plans to promote Northern Ireland overseas in 2016 earlier this month, at an event attended by Trade Minister Jonathan Bell and tourism industry leaders from around Northern Ireland.

The organisation aims to build on this year’s positive performance and unveiled plans to attract two million overseas visitors to Northern Ireland, generating £476m spend and representing a target of a 4% increase in overseas visitors and a 5% increase in revenue in 2016.

“Building on this year’s success and sustaining growth into the future is at the heart of Tourism Ireland’s strategy for 2016,” said Bell. “Positive factors contributing to building on our 2015 tourism success include new flights to Northern Ireland and stronger economies in key source markets. I also welcome the opportunity to showcase a new updated advert highlighting our latest tourism experience - The Gobbins Cliff Path.

The new ad will launch in January 2016 in 23 markets around the world, reaching 26

million potential holidaymakers in France and Germany alone.

“Tourism Ireland will continue to promote major Northern Ireland themes and attractions around the world next year – including the Causeway Coastal Route, Titanic Belfast, the Giant’s Causeway, our National Trust properties and our world-class golf offering.

In 2016 we will also be inviting people from across the world to come here and enjoy a year of culinary celebrations for the ‘Northern Ireland Year of Food & Drink’ giving them the opportunity to discover some of the best dining and hospitality on offer.

“Latest estimates indicate that, by 2015 year end, 1.9 million people will have visited Northern Ireland in 2015, representing a 5% increase over 2014. Revenue generated by international visitors is expected to be approximately £454m, a 2% increase over the previous year. While I believe we should celebrate this success, we must now set our sights higher on even bigger targets to ensure our tourist industry reaches its full potential.”

Niall Gibbons, CEO of Tourism Ireland,

Belfast International gets 300,000seat uplift, retail development

B

elfast International Airport (BIA) is expecting its busiest winter to date, with airlines confirming almost 300,000 additional seats to their existing schedules over the course of the season.

EasyJet, Wizz Air, Jet2 and United are all reporting Belfast International Airport Managing Director Graham Keddie is pictured with a surge in demand, which Canice Mallaghan from Moorefield Contracts the airport says augurs well announcing a £2.5m forecourt and retail development adjacent to BIA. for growth and jobs. easyJet accounts for 240,000 of this total, whilst Wizz is boosting seat numbers by 30,000, followed by Jet2 and United which are each adding 10,000 to their winter totals.

“These numbers point to a real and sustained revival,” said Uel Hoey, Business Development director at BIA. “This will be the busiest winter we’ve ever had and over the five months, we anticipate in the region of 1.6 million passengers coming through the airport.

“Activity levels are climbing and the airlines are responding magnificently. This uplift will see us moving towards 4.4 million passengers by our year-end.”

Meanwhile, a planning application has been submitted for a £2.5m forecourt and retail development adjacent to BIA which could create 35 new jobs.

The application, submitted by Dunadry-based Moorefield Contracts, includes a 10,500-square-foot retail outlet with a Centra shop, sandwich bar, coffee kiosk, two hot food bars, an extensive food hall, children’s play area, ATM and Texaco-operated forecourt.

42 • HRNI DECEMBER

Trade Minister Jonathan Bell is pictured with Tourism Ireland CEO Niall Gibbons.

said: “Next year, we will place a major focus on Northern Ireland’s Year of Food & Drink, inviting people who love great food to come and enjoy a wonderful culinary celebration – where they will discover the best of local produce and have the chance to experience the spectacular scenery and wonderful coastline which makes Northern Ireland so special. We will highlight The Gobbins Cliff Path around the world, while continuing to place a major focus on other iconic experiences like Titanic Belfast, the Giant’s Causeway and our unique National Trust properties. We will continue to target people of Ulster-Scots descent; and to promote Northern Ireland as a top golf and business tourism destination.”

Surf school catches the Tourism NI quality wave

O

ne of Northern Ireland's best known surf schools is riding high on the waves after achieving a four-star rating under Tourism Northern Ireland's Quality Grading Scheme.

Long Line Surf School, based at Benone Tourist Complex in Limavady, is the first activity provider of its kind to achieve a quality rating in the scheme.

The four-star rating denotes that the surf school experience is of ‘excellent’ standard.

Aine Kearney, Tourism NI Long Line Surf School is the director of Business Support initiative of entrepreneur Dan and Events is pictured with Dan Lavery outside the Long Lavery, who caught his first wave on Benone Beach as a child before Line Surf School on Benone Beach. moving to Cornwall to learn the skills of the surfing industry. He has also surfed all over the world.

Lavery established the school in 2012 with a mission to encourage a lifestyle, not just a sport, and a year later expanded to offer Long Line Water Trails, a stand up paddle boarding school on the River Roe. The Long Line schools offer a wide selection of packages from beginner to advanced lessons including one on one coaching for those seeking to perfect their technique.

Free equipment hire, including surf boards and top of the range wet suits, is available with all lessons and all types of disabilities catered for. All the instructors are Water Skills Academy qualified.

“We strive for excellence in everything we do, and I am pleased this award gives us the means to communicate our quality and standards to visitors and customers,” he said. “With this recognition I believe we will continue to grow in popularity.”

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tourismnews

Targeting Chinese tourists C

hinese tourists are beginning to get a real taste for Northern Ireland, according to Trade Minister Jonathan Bell, and it is hoped the NI Year of Food and Drink will continue to drive visitor numbers in 2016.

Speaking at a recent workshop in Shanghai attended by over 70 travel agents, the Minister said our scenery, cultural heritage and food were key factors in the drive to attract Chinese tourists.

"China is an important emerging travel market and one that Tourism Ireland is committed to growing over the coming years,� said Bell. “Awareness of what Northern Ireland has to offer is really beginning to grow, with attractions like the Giants Causeway proving to be extremely popular. In fact, over 28,000 visitors from China put the Giants Causeway on their itinerary from January to September this year, an increase of 75% on the same period last year. Our breathtaking scenery and dramatic coastlines offer a unique experience for Chinese tourists - and I have no doubt the Gobbins Cliff Path will prove to be equally attractive to them in the months and years ahead.

"From speaking to travel agents here in Shanghai, I know that their clients like to immerse themselves in all things Northern Ireland when they visit our shores, particularly the food and the whole dining out experience.

Next year is the NI Year of Food & Drink and this will provide another big selling point for Tourism Ireland when they are promoting Northern Ireland within the Chinese market.

They also tell me that Chinese tourists like to play golf, and Northern Ireland's reputation as one of the world's 'must play' destinations is beginning to take hold. With the Irish Open due to return to Northern Ireland in 2017 and Royal Portrush Golf Club hosting The Open Championship in 2019, the signs are extremely positive.

"We have much to offer international visitors, particularly now that the British Iris Visa Scheme is fully operational, allowing Chinese visitors to travel to the UK and Ireland on a single visa. There is more good news on the horizon with confirmation that following President Xi Jinping's recent visit to the UK, starting from January, Chinese visitors can apply for a UK visa which will now be valid for two years instead of six months.

"This will give Chinese tourists longer to spend in the UK and take time to explore its regions. I believe Northern Ireland is extremely well placed to encourage them to come and see for themselves what we have to offer." www.hospitalityreviewni.com

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DECEMBER HRNI • 43

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WHISKIES: Bells, Johnnie Walker Classic Malts, Talisker, Bulliet, Bulliet Rye, Cardhu, The Singleton GIN: Gordon’s, Tanqueray, Tanqueray No.Ten

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CREAM LIQUER: Bailey’s, Bailey’s Chocolate Luxe RUM: Captain Morgan, Ron Zacapa OTHER SPIRITS: Archers Peach Shnapps, Pimm’s No1, Sambuca Romano, Goldschlager, Grand Marnier RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Double Black Ice, Smirnoff, Captain Morgan & Gordons Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches

44 • HRNI DECEMBER

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46 • HRNI DECEMBER

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DECEMBER HRNI • 47

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thelastword

The Last Word

NAME : JACK FERRIS • JOB TITLE : BUSHMILLS BRAND AMBASSADOR NI • COMPANY : THE OLD BUSHMILLS DISTILLERY HOW LONG HAVE YOU BEEN IN THIS ROLE? This role for five months. I’ve been with Bushmills Distillery for four and a half years.

DESCRIBE A TYPICAL DAY Wake up, check my messages and emails, head out for a run still bleary eyed, grab a shower, reply to anything urgent and then hit the road. I’ll grab the PoS and whiskey needed for the day and head out to my first account.

Going into the accounts is always interesting and you never know how the conversation will go. However, we always talk about the extensive Bushmills range, with a few ideas being bounced around in regards to cocktails, hot serves, food infusion or displays and I’ll put out PoS. My day completely varies depending on what my customers want and only ends when I’m satisfied the work is done and people can head out to enjoy their favourite Bushmills.

WHAT WAS YOUR FIRST JOB? Waiter during the day and bar staff at night in Kellys Portrush; one of Ireland’s largest nightclubs and rated within the world’s top 100 on consecutive occasions.

ENTERTAINMENT:

FAVOURITE TV SHOW: South Park FAVOURITE FILM: Pulp Fiction ALBUM CURRENTLY LISTENING TO: Kiasmos – Kiasmos FAVOURITE BAND: And So I Watch You From Afar LAST BOOK READ: Not exactly a book, but my General Certificate in Distillation notes for the exam.

FAVOURITE CELEBRITY: Jon Taffer (Bar Rescue)

SOCIAL:

FAVOURITE FOOD: Depends really, I always head straight for the steak section on

Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A Bushmills and another one!”

50 • HRNI DECEMBER

the menu but, if I’m by the coast, it’ll be the freshest fish offered.

FAVOURITE RESTAURANT: Nicks in Laguna Beach, Orange County LAST HOTEL YOU STAYED AT: Shelbourne in Dublin LAST BAR/NIGHTCLUB YOU VISITED: Kellys Cellars FAVOURITE PLACE IN WORLD: Anywhere along the Pacific Coast Highway; the whole Southern California region really.

INDOOR CONCERT OR FESTIVAL: Festival, when they’re good, you have stories that last for a lifetime. Our Bushmills Live concerts which were technically a festival, allowed me to mingle with the stars both around site and in the green room while ‘working,’ attended by the likes of Snow Patrol, Of Monster and Men, 1975 and Elijah Wood.

LAST HOLIDAY: Amsterdam…

DRINKS:

FAVOURITE HOT DRINK: It has to be a Hot Toddy; water, Bushmills Original, sugar, cinnamon and cloves. However, if you ask me in the morning, it’s a double espresso.

FAVOURITE SOFT DRINK: San Pellegrino Orange BEER OR CIDER: Beer! Nothing beats a perfect pint of the black stuff.

WHITE OR RED WINE: Red WHISKEY OR BRANDY: Whiskey without hesitation, our 16 year old single malt is phenomenal; however if someone is buying a round it’s our very rare 21 year old single malt.

There’s not really enough room to describe how good this one is.

GIN OR VODKA: As I’m transitioning from a student into a fully-fledged adult I’m beginning to appreciate gin more and more; however

premium vodkas have their time and place.

COCKTAILS OR BUBBLY: Cocktails, it’s incredible the versatility of certain spirits and particularly what some bar staff can conjure up using our range. Our Bushmills Live concerts branched out into naming cocktails after artists who performed.

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Seamus Heaney, Jim Morrison, Oscar Wilde and John F Kennedy.

ONE ITEM YOU COULDN’T LIVE WITHOUT? I’d actually have to say my car, when on holiday or in the depths of winter I miss driving around the country roads. I find it more peaceful when I forget my phone.

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Apparently Colin Farrell…?

WHAT IS YOUR IDEAL JOB? I’m told on a daily basis that I have ‘the best job’ and to be honest I do love everyday I’m working with and for Bushmills.

FAVOURITE QUOTE: Not necessarily a quote but a toast: “Here’s to a long life and a merry one. A quick death and an easy one.

A pretty girl and an honest one.

A Bushmills and another one!”

INSPIRATION IN YOUR LIFE? Seamus Reynolds, my former coach from Bann Rowing club in Coleraine. He has trained up three Olympic class rowers, and provided life lessons that I still remember clear to this day.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Train hard, play hard(er).

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