Hospitality Review Dec 2016

review NI

DECEMBER 2016

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

THE SPIRIT OF

CHRISTMAS W W W. D I L L O N B A S S . C O . U K

DECEMBER 2016

The VOICE of Northern Ireland’s Catering, Licensing and Tourism Industry

The Official Publication for

Industry hopes to follow Scotland’s lead on minimum pricing

F THE ACADEMY: Ulster University rebrands its restaurant – ps 12-13

THE RUM DIARIES: When The Kraken met The Hudson – ps 24-25

ollowing the recent ruling in favour of introducing minimum pricing for alcohol in Scotland, Hospitality Ulster has expressed optimism a benchmark has been set to follow in Northern Ireland.

Last month, the Scottish government announced plans to introduce minimum price legislation as soon as possible, after a Court of Session ruling in Edinburgh removed potential barriers to the move.

Introducing minimum pricing addresses health concerns around the binge drinking of low-cost alcohol and is favourably regarded by many in the hospitality industry, with cheap retail competition viewed as one of the major contributors to the decline of the pub sector in particular.

“We welcome the ruling in Scotland and are keen to see the same policy implemented here in Northern Ireland,” said Colin Neill,

chief executive of Hospitality Ulster. “There is now nothing to stop the Northern Ireland Assembly taking this action and we call on the Health Minister Michelle O’Neill to start the process to make this a reality. This will go a significant way to address problem drinking at home in Northern Ireland and make the ability to buy large amounts of cheap alcohol a thing of the past.”

The British Medical Association has, meanwhile, renewed calls for action on alcohol-misuse in Northern Ireland. “We believe that more could be done to reduce alcohol related harm,” said Dr Paul Darragh, chair of the British Medical Association Northern Ireland’s Public Health Forum. “The introduction of minimum unit pricing – which will now be going ahead in Scotland – is a significant step that could be taken to help achieve this.”

Magherafelt mover and shaker named Industry Legend 2016

H SMITHWICK’S CAMPAIGN: We’re in it, for the love of it – ps 28-29

RAISING THE BAR: Jack McGarry on the world’s best bar – p36

HOSPITALITY EXCHANGE: Event coverage and social pics 39-43 www.hospitalityreviewni.com

ospitality entrepreneur Henry McGlone, owner of Dorman’s, Mary’s Bar and Secrets Nightclub in Magherafelt, has been recognised for his outstanding contribution to the local hospitality industry at Hospitality Ulster’s Pub of the Year Awards 2016.

Held last month at the Plaza Hotel Belfast, the Olga Walls, chair of Hospitality Ulster is pictured with Industry Legend Henry McGlone, Alyson Magee, Awards saw industry innovator McGlone named editor of Hospitality Review and Colin Neill, chief Industry Legend by Hospitality Ulster in partnerexecutive of Hospitality Ulster. ship with Hospitality Review NI. McGlone has been working in the industry for over 30 years, starting out with Dorman’s Bar and later expanding to include a successful entertainment venue Opera which he later transformed into Secrets nightclub, having also added Mary’s Bar in Magherafelt to his portfolio.

Inspired by his travels, he has constantly updated and invested in his venues, as well as the local workforce, bringing quality and a cosmopolitan edge to the Mid-Ulster hospitality scene. McGlone is well known for his great bond with customers and rapport with his staff, who view him as a friend as well as a boss.

A total of 13 awards were presented at the glamorous ceremony, which was hosted by U105 presenter Frank Mitchell and attended by VIP guests.

“Our Awards recognise and reward excellence and the important contribution local venues make, not only within their own communities, but to the hospitality industry as a whole,” said Olga Walls, chair of Hospitality Ulster. “This year we further developed our award categories to ensure we recognise all the people and businesses, from the rising stars to seasoned pros that make Northern Ireland’s hospitality industry world-famous. Standards were higher than ever this year, which is a real indication of the high quality and diversity of the sector.

“I would like to congratulate all of this year’s winners and commend all of our shortlisted venues and finalists; to reach the final of a competition of this calibre is no mean feat; each and every one should be proud to be counted amongst the best in Northern Ireland.”

All winners are pictured on ps 30-31.

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DECEMBER HRNI • 3

comment&news

Pushing industry issues forward W

riting the morning after the night before (Pub of the Year Awards… another great event), I’ll keep it short and urge the hospitality sector to keep the pressure on our local legislators as a few vital issues gain momentum.

Reform of business rates and liquor licensing, both of which could significantly boost the beleaguered hospitality sector, are making progress at Stormont, while the Scottish ruling on minimal pricing of alcohol eases its potential introduction in Northern Ireland. And in the meantime, best wishes for buoyant festive trading over the coming month!

Alyson Magee EDITOR

Post-Brexit business booming

Loss of Belfast-New for Belfast hotels in the run-up to York route branded as ‘abysmal’ Christmas

F

ancy spending a weekend in Belfast in the run-up to Christmas? Well, good luck with trying to find a hotel room. Demand is surging, choice is limited and industry insiders have said you’ll pay £160 upwards a night for a room in a mid-range establishment and over £200 for luxury lodgings.

Indeed, this festive period is expected to be the most lucrative ever in the local hotel trade as businesses cash in on a huge post-Brexit surge in demand.

The city’s main establishments are reporting record occupancy levels and most have been sold out at weekends in November for some time.

Europa Hotel General Manager James McGinn said: “Rates are pretty strong and robust. There will be very, very few rooms selling at under £100.

“Christmas started very early at the Europa this year. We’ve had guests attending international conferences and concerts, and coming for leisure breaks from the Republic and elsewhere in Northern Ireland. Friday and Saturday nights are at a premium.”

That’s partly due to visitors from the South taking advantage of a weaker pound, but the influx of ‘overnighters’ has also been driven by events such as switching on the Christmas lights and the arrival of the Continental Market.

Northern Ireland Hotels Federation Chief Executive Janice Gault said Saturdays were especially popular. “All weekend hotel occupancy has been around 90% in Belfast and we think that will be the case right up until Christmas,” she said.

“There are a lot of varied events taking place in different areas which are boosting visitor numbers - concerts, awards nights, normal weekend trade as well as pre-Christmas shows, shopping, Santa and pantomimes. The aftermath of the EU vote has seen an increase in visitors coming from the Republic with money to spend, but Christmas has always been a strong market for the hotel industry here because of domestic support, including parties and corporate events.”

D

isappointment has been expressed over the loss of the United Airlines flight between Belfast and New York, with Belfast International Airport Managing Director Graham Keddie laying the blame with ‘abysmal Brussels decision-making’.

The only direct air route between Belfast and the US, the United service between Belfast International and Newark will finish on January 9 after the European Commission ruled that an assistance package from the NI Executive to preserve the service was non-compliant with state aid regulations.

“You could hardly get a worse example of process-driven madness,” said Keddie. “To block a support package for an airline that delivers direct access to the United States is almost beyond comprehension.”

Economy Minister Simon Hamilton has expressed his deep regret. “The Executive did the right thing with its bid to save this key route,” he said. “There was a risk to the flight and we stepped in to save it. Faced with the same circumstances again, I would make the same decisions. All public money has been recouped with interest and we retained the route for a longer period.”

Roger Pollen, FSB head of External Affairs for Northern Ireland, said: “United Airline’s decision will leave visitors and investors with no other option but to travel via the Republic of Ireland, which will heighten the need for clarity on how the border will operate following the UK’s departure from the EU.”

Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Stuart Gray Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI, Independent News & Media, Belfast Telegraph House, 33 Clarendon Road, Clarendon Dock, Belfast BT1 3BG. Contact: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4268 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 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: Independent News & Media Ltd 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 © Independent News & Media Ltd 2016

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news

Brexit and National Living Wage

identified as presenting unique challenges for the NI hospitality sector

Tourism NI awards top rating to the Belfast Food Tour

John McGrillen, chief executive of Tourism NI presents Caroline Wilson, founder of Belfast Food Tour, with the five-star grading.

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Pictured at the Hospitality Exchange Business Breakfast are, Ciaran O’Neill, president of the Northern Ireland Hotels Federation; Brian Gillan, First Trust Bank; Naureen Ahmed, STR Global; Tom Barrett from Savills Ireland; and Alyson Magee and Mark Glover from Hospitality Review NI.

I

ssues such as Brexit, immigration, the National Living Wage, skills, VAT rates and future performance were discussed alongside the business climate and latest market trends during a Business Breakfast at the Northern Ireland Hotels Federation (NIHF) annual conference and exhibition, Hospitality Exchange.

Hosted by BBC NI presenter Mark Simpson, the event was supported by First Trust Bank, STR Global, Savills Ireland and Hospitality Review NI. “The hospitality sector in NI is facing a unique set of challenges as it comes to terms with the introduction of the National Living Wage and the implications of Brexit, where on both fronts it is particularly susceptible,” said Brian Gillan, head of Business and Corporate Banking at First Trust Bank.

“Initial research from the Ulster University Economic Policy Centre suggests the sector will experience a very significant impact from the National Living Wage. The forecast wage rate of approximately £9 per hour is 15% higher than the median wage in the sector in contrast with an economy average where the £9 rate is approximately 30% below the median wage.

“At the same time the fact that the industry relies on immigration as a source of labour, running at three times the average across all sectors, any restrictions on the free movement of people will present significant difficulties.

“Despite these unique challenges and the ongoing battle to reduce VAT levels and improve skills in the industry, the view in the room was very much one of optimism as we discussed how to overcome these challenges, embrace change and champion the industry.

It’s clear from events like today the industry is looking to work together to address these concerns and that had to be welcomed.

“With a range of hospitality and tourism clients, we are directly aware of the issues faced by the sector but also the collaborative spirit that is being increasingly embraced to help Northern Ireland reach its growth potential. At First Trust Bank, we too are aware of our role to encourage economic growth and our commitment to this is reinforced by our lending figures which show we have approved over £1bn new lending applications across a range of sectors including hospitality in the past two years.”

ourism NI has awarded Taste & Tour NI a five-star grading for the Belfast Food Tour, one of a range of tours offered by the company.

As part of the Northern Ireland Year of Food & Drink legacy, the Belfast Food Tour experience is the first food tour to be graded and has been awarded a five-star visitor attraction rating, signifying that the attraction is operating to an outstanding level.

The five-star accreditation was awarded under the Tourism NI quality grading scheme designed to provide visitors with quality information on Northern Ireland’s tourist attractions.

To achieve a star-rating, experiences are subject to an unannounced mystery assessment from a Tourism NI Quality Grading Advisor and are assessed in up to six categories.

“As the Year of Food & Drink enters its final two months, it’s great to see our industry taking the lead on exciting initiatives such as this, that will help build a legacy for culinary tourism,” said John McGrillen, chief executive, Tourism Northern Ireland.

“Food and drink experiences have become increasingly important to tourism as they offer destinations an opportunity to differentiate and celebrate indigenous foods. Within the four-hour walking Belfast Food Tour, visitors have over 20 opportunities to experience and sample our local produce, and are involved in talks and demonstrations from local artisans and producers, encouraging sales and repeat usage.”

A popular tour with international and national visitors, the four-hour walking tour has attracted over 2,000 visitors this year.

Millions of people around the world to read about Halloween in Derry

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International travel writers, bloggers and Instagrammers get ready to enjoy the Banks of the Foyle Halloween Carnival, with Glenn Ballantine (left) and Keith Nash (right), both Bishop’s Gate Hotel.

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ourteen international travel writers, bloggers and Instagrammers enjoyed an action-packed visit to Northern Ireland and Londonderry over the Hallowe’en weekend – as guests of Tourism Ireland.

The group – from GB, the United States, Germany, France, Austria and the United Arab Emirates – have a combined audience of millions of readers and followers around the world.

DECEMBER HRNI • 5

Hospitality Ulster hopeful of business rates reform on the horizon H

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1

ospitality Ulster, in partnership with the Northern Ireland Independent Retail Trade Association, is hopeful that changes will be made to business Colin Neill rates by the Minister for Finance Máirtín Ó Muilleoir after a series of engagements.

During the summer, the two leading business organisations jointly published a radical plan to reform the Small Business Rate Relief Scheme.

“Our two organisations put forward a radical alternative to the current system of Small Business Rate Relief which is targeted to the independent retail and hospitality sectors,” said Colin Neill, chief executive of Hospitality Ulster.

“Our members consistently tell us that their rates bill is a significant financial burden on their businesses, restricting growth and on occasions forcing them to close.

“It is time for change in business rates and our positive discussions with the Minister and the department gives us confidence that there will be an element of reform on the horizon. It may not go the full way at this point but we are on the right path.

“Given that Northern Ireland has nearly twice the UK’s national average of levels of high street dereliction, we believe our rates plan will address this problem and begin to reverse this decline.

“Our scheme is fully costed and involves no

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new expenditure to the NI Executive Budget.

It is value for the taxpayer, ensuring that the businesses who need help with their rates bill the most, receive it. We are hopeful that this new Retail and Hospitality Rates Relief Scheme could be in place by April 2017.”

The proposal for the two organisations called for a tiered system of reliefs ranging from: • 100% rate relief for those with an NAV under £10,000; • 50% rate relief for those with an NAV of between £10,000 and under £15,000 and; • 25% rate relief for those with an NAV of between £15,000 and under £25,000.”

Progress continues on Liquor Licensing Bill

H

ospitality Ulster continues to press hard for changes to the Licensing and Registration of Clubs (Amendment) Bill currently making its way through the Assembly. The Bill set out to modernise the liquor licensing laws in Northern Ireland, but failed to address a range of issues in its original draft.

“The work to amend and add to the Bill as it passes is very much alive and with the Committee Stage now expected to last to the end of February 2017, we will take advantage of the extra time to press our case,” said Colin Neill, Chief Executive, Hospitality Ulster.

“During the second reading of the Bill, Hospitality Ulster was referenced over 30 times which is testament to the hard work that we have carried out to date. We won’t rest until we get all the elements that the industry needs to make it a truly modern regime here.”

Tourism Ireland welcomes +9% growth in overseas visitors T

MADE. NOT MANUFACTURED.

AVAILABLE EXCLUSIVELY AT

02890339955 drinksology.com

ourism Ireland has welcomed the figures for overseas visitors to Northern Ireland for the first half of 2016, issued by NISRA last month. The figures confirm that we welcomed 940,335 overseas visitors in H1, up +9.2 % on H1 2015. Holiday visitors grew by +16% and, more importantly for the economy, revenue from overseas visitors to Northern Ireland grew by +14% (over £245m).

“I am pleased to report that sentiment expressed by our tourism partners overseas (including tour operators and carriers), as well as our industry partners here in Northern Ireland (including hoteliers and visitor attractions), suggests that growth from overseas continued into the high summer and autumn seasons,” said Niall Gibbons, CEO of Tourism Ireland.

“This was a good first half performance and we are determined to ensure that tourism growth continues. Next month, we will outline our plans for 2017, when we will be pulling out all the stops to keep this momentum going and ensure that Northern Ireland continues to increase its share of the global travel business.”

Overseas tourism delivers about £484m per year for the Northern Ireland economy, helping to sustain valuable employment in local communities. Since Tourism Ireland came into operation in 2002, more than 23 million overseas visitors have come to Northern Ireland, generating almost £5bn for the economy.

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q&a

A Day in the

Life

Phil Irvine, director of Taste and Tour NI

WHAT IS YOUR CURRENT ROLE? I am a founding director of Taste and Tour NI and a food, drink and hospitality marketing consultant.

My business partner Caroline Wilson and I started Taste and Tour NI in April 2016.

Caroline had been running Belfast Food Tour since 2014 and we decided to team up and create new and innovative food and drink tours and experiences in celebration of Northern Ireland’s Year of Food & Drink.

My role involves a bit of everything, from being a tour guide and creating bespoke food & drink tours and experiences, to working with hospitality, food and drink companies on their marketing strategies - it’s usually a good mix of everything!

WHAT IS YOUR BACKGROUND? I’ve been working in this sector since I joined

“

Beannchor in 2009 working in Little Wing Pizzeria on Ann Street as a waiter. I became group Marketing Manager for The Merchant and Beannchor Group in 2011 and have gone on to work for local drinks distributor Tennent’s NI and Rademon Estate Distillery, creators of Shortcross Gin, since. My current role is definitely more tourism than hospitality focused!

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? For me one of the best parts of my job is meeting new people who share the same interests and passions that I do and introducing them to my favourite food and drink spots in Northern Ireland. Another element I love is seeing happy clients when a marketing initiative brings the results they desire.

The worst part is waiting for a Trip Advisor review to load after one of your tours - it’s such a personal experience and it’s nerve racking having people rate something that’s so reliant on the personality, or lack thereof in my case!

For me one of the best parts of my job is meeting new people who share the same interests and passions that I do.”

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Sundays. We have such high ambitions for what we could achieve in Belfast on a Sunday but we are limited by the restrictions that are in place. I want Belfast to be a seven day a week city where tourists and locals always have something exciting to try and right now we can’t achieve this.

OUTLINE A TYPICAL DAY Every day is different, but they all start with some form of sleep deprivation, thanks to my two young children, and coffee. My first duty would be to respond to any enquiries and look at all the social media pages I manage; from there it would depend on whether I was leading a tour on that day or

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not. If I was, then I would be ensuring that all was in order for my guests; otherwise I would focus on my other responsibilities such as website and social media management, my clients, and looking at creating new tours and experiences.

PROUDEST MOMENT OF YOUR CAREER TO DATE For me there were two moments - taking the leap into starting Taste and Tour with Caroline and gaining my first client as a marketing consultant. There’s something quite special and terrifying about that first morning being self employed when you realise you can walk your dog whenever you want, but probably shouldn’t because you don’t have a salary.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR The personalities of Northern Ireland. Every single place we visit, we want to introduce people to not just the products and places of Northern Ireland, but to the people behind them. There is such talent and craic in the hospitality and tourism sector of this country, and it’s fantastic that I now get to introduce locals and tourists to these people.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Cook. I am pretty obsessed with food and am the proud owner of 92 cookbooks and counting. The ultimate way for me to relax is to spend the whole day cooking, getting my boys involved, and then eating the day’s work.

TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE KNOW. I detest tomato ketchup. If it touches anything on my plate I won’t eat it. It’s the stuff of nightmares.

DECEMBER HRNI • 7

Year of Food & Drink continues with Christmas & Premium Foods N orthern Ireland Year of Food & Drink 2016 is a celebration of everything that makes local produce so good including epic landscapes, time-honoured traditions and the people and producers behind its food heritage. The theme for December is Christmas & Premium Foods.

EVENTS DECEMBER 1-22 Belfast Christmas Market (featuring new Northern Ireland larder showcase) Belfast City Hall, Donegall Square N DECEMBER 2 A Taste of Northern Ireland Gourmet Dinner 7pm, Belfast Harbour Commissioners Office, Corporation Square, Belfast DECEMBER 17 Christmas at Inns Market 10am-2pm, Saintfield Rd, Belfast

TI teams up with Belfast chef Stephen Jeffers in Toronto

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elfast chef Stephen Jeffers joined Tourism Ireland in Toronto last month, as part of Tourism Ireland’s year-long programme of promotions to highlight Northern Chef Stephen Jeffers in Ireland Year of Toronto with Turbo the Food & Drink Goat. in Canada and elsewhere around the world.

Tourism Ireland is one of the sponsors of the 94th Royal Agricultural Winter Fair in Toronto – an annual event celebrating agriculture and great local food. With about 320,000 visitors each year, it’s an ideal platform to highlight Northern Ireland’s superb food to a wide audience of prospective Canadian visitors.

8 • HRNI DECEMBER

Year of outstanding achievement in culinary skills

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

I

t’s been quite a year for the hospitality sector in Northern Ireland and especially for our developing cadre of highly talented chefs. I was delighted to see EIPIC and OX in Belfast retaining their Michelin stars as well as James Street South, Home and Deane’s at Queen’s, all in Belfast, along with Fontana in Holywood and Old Schoolhouse in Comber holding on to their Bib Gourmand accreditations.

This year also saw Chris McGowan’s highly regarded Wine and Brine in Moira justifiably rewarded with a Bib Gourmand for highly creative dishes from locally-sourced food. The 4 Vicars, Armagh was also named as Georgina Campbell’s Casual Dining Restaurant of the Year 2017.

In addition, James Devine, sous chef at EIPIC was crowned National Chef of the Year 2017 - following in the footsteps of Gordon Ramsay. James brought the prestigious title to Northern Ireland for the first time ever, reflecting the emergence of a new generation of younger chefs here who are focused on creating unique dishes and benefiting enormously from experienced mentors such as Michael Deane and Danni Barry.

Other skilled chefs such as Niall McKenna, Andy Rea and Simon McCance are also contributing to this process by working alongside culinary staff at Belfast Metropolitan College at Titanic Quarter, relationships showcased in the superb Made at Belfast Met cookery book that was launched in October.

This support for our next generation is also evidenced in the work of Noel McMeel, Brian McDermott and Paula McIntyre, all great supporters of FoodNI culinary sessions at Balmoral and other food events around the country. It was also great to see many of our top chefs demonstrating their expertise with local food at the hugely successful BBC Good Food Show at the Waterfront in Belfast.

Chefs in Armagh, Banbridge and Craigavon (ABC) recently came together in an imaginative initiative to transform the region into Northern

Ireland’s premier ‘foodie’ destination as a legacy of Year of Food & Drink. The group includes Simon Dougan of Yellow Door in Portadown, Sean Farren at the Moody Boar and Gareth Reid at 4 Vicars, both Armagh and Mervyn Steenson of Groucho’s in Richhill. Working with producers, the initiative encourages food outlets to source more ingredients locally, drive consumer demand for local artisan produce and further develop the Food Heartland brand that ABC has created.

The year also saw Andrew Smyth from Holywood getting to the final of the Great British Bake Off and Mark Abbot from Co Antrim providing the starter for the Great British Menu banquet. He also scored the highest marks in the programme’s history.

One of the continuing problems highlighted in particular during BBC Good Food Show is the restrictions facing restaurants, bars and events on the sale of alcohol. It was a pity that producers in one of our most dynamic sectors – craft beers and spirits - were unable to benefit from sales at this and other similar shows across Northern Ireland. Restaurants and bars are also adversely impacted by restrictions at holiday periods such as Easter.

A bill introduced by the Executive puts forward changes including an ‘occasional hours’ licence that will allow alcohol to be sold until 2am on 12 nights a year, and an extra half-hour ‘drinking-up’ period for customers from the current cut-off time of 1.30am. It also needs to introduce a special licence that allows producers to sell at source and at specialist food and drink events as food and drink tourism is now a key economic driver.

Year of Food & Drink has highlighted the industry’s immense potential especially during 2016. We will build on the achievements of this important initiative in the years ahead. This will require continuing support for the industry, the chefs, entrepreneurs and other people driving it to move Northern Ireland from being a good to a great food region.

Happy and prosperous Christmas wishes to all!

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chefprofile

Marty Black, head chef at The Ivanhoe Hotel and Inn in Carryduff, talks to Lisa Smyth

M

arty Black is one of the lucky people who knew what he wanted to do in life when he was just a teenager.

At just 15 years old, he started working part-time in The Other Place in south Belfast and it was there that he decided he wanted to train as a chef.

Fast forward two decades, he is the head chef at The Ivanhoe Inn and Hotel in Carryduff and has been behind the success of some of Northern Ireland’s best known restaurants.

But it hasn’t all been plain sailing, as the 35 year old – who lives close to the Ivanhoe – explains: “It’s long hours and hard work and you have to be very dedicated to make it as a chef.

“The pay isn’t always great and you always end up working on the holidays so at Christmas and Easter and New Year, when everyone else is enjoying themselves, you’re working.

“The first thing you do when you are a chef is you get a radio for the kitchen, you get a kettle and a jar of coffee, and you get your head down and work.”

Like many chefs, Marty has had a varied career, working at countless different establishments over the years.

“I was working at The Other Place and I really started to enjoy cooking in the kitchen,” he says.

“I was at St Joseph’s College on the Ravenhill Road at the time and, after I finished my GCSEs, I did my level one and two at catering college while working in the restaurant.”

After two years there, Marty moved on to the Hilton Hotel in Belfast City Centre, where he started out as a breakfast chef, before becoming a chef de partie. I wanted to learn and if you want to learn catering and hospitality, you go to a hotel,” he said.

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“And you couldn’t fault the Hilton, they’re a world-leading brand; it was probably the best place for me to go to at the time.”

During his time there, the hotel paid for Marty and four of his colleagues to complete their level-three course at catering college.

Eventually, Marty moved on to the Whitefort Inn in west Belfast, where he worked as senior chef de partie.

“There was more freedom in the cooking, you got to express yourself more in what you were doing,” he says.

“When I was starting out, I was told that I should spend a year in a kitchen and move on, that I should get my head down wherever I went and learn, but always move on, and that’s what I’ve tried to do over the years.”

After leaving the Whitefort Inn, Marty worked in a number of different restaurants before taking up a more permanent post as sous chef at AMPM in south Belfast.

It was here that Marty developed his skills turning out dishes for up to 600 customers every

Confit pork belly with butter form crab claws, fondant potato, parsnip, savoy and bacon puree

Saturday and Sunday.

“It was a la carte and everything was cooked to order,” he says.

“It was a really pressure cooker and I loved every minute of it.”

After 18 months, he moved on to the now defunct Cayenne, working under the expertise of celebrity chef Danny Millar.

“It was nowhere near as much pressure as AMPM, but in hindsight, I’m not sure I enjoyed it as much because the hours were so long,” says Marty.

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“We might start at 9am and not get finished until 1am.”

Following the birth of his daughter, Roise – now five, Marty decided to take a break from working as a chef to spend more time with his family.

“I decided there must be more to life than working 60 hours a week,” he says.

However, after working as a delivery driver, he returned to the industry as the recession hit and over the subsequent years, Marty worked at the likes of Failte in west Belfast and Lost Society in south Belfast, and he helped to turn around the fortunes of Slims Healthy Kitchen.

“Working there was probably my biggest achievement in that I don’t think I pushed myself as hard in my life,” he says.

He began working at the Ivanhoe at the start of the year and quickly rose to the position of head chef.

Given the wide variety of events hosted by the venue, every day is different in the kitchen – something that Marty loves.

He is also keen that as much of the food as possible is locally sourced and the menus benefit from his experience, knowledge and years of building up industry contacts.

“There is no one chef who has inspired me over the years,” he says.

“I have enjoyed working with the experienced guys over the years, the likes of Tommy Boyd, Michael Young, Danny Millar, they all taught me that hard work and dedication are what you need to succeed.”

DECEMBER HRNI • 9

foodnews

Takeaway delivery boost for foodservice F

ood delivery businesses such as Deliveroo, Just Eat, Quickup and UberEats have increased takeaway sales by over 50% according to an annual survey of the foodservice management industry conducted by the British Hospitality Association.

Eating habits are also changing in other ways with predictions that the traditional lunch hour is becoming a thing of the past with people ‘grazing all day’ and a demand for ‘have it your meals’, tailored to the customer’s liking way. ‘Demand for flexible service times is expected to increase,’ says the report.

Businesses are bullish about future prospects. They expect revenues to increase and one third expect to see turnover grow by at least 20%. Asked to name the top three trends, growth in street food and healthy food led the way while in third position there were a range of issues including technology and the use of contactless and in-app payment systems.

The survey, conducted annually since 1990, was completed by businesses covering over 40% of the UK catering market. The foodservice management sector directly employs over 902,000 people across the UK, accounting for 31% of the hospitality workforce. The hospitality industry generates 2.9 million jobs and is the UK’s fourth largest employer.

Economic conditions, immigration policies restricting access to the EU labour market and the impact of the National Living Wage are seen as the main risks to successful performance next year.

All of the businesses think that the government should review and consult with businesses on the National Living Wage and three quarters of them believe that a reduction in Tourism VAT would help their business success.

Half of respondents believed that reducing red tape in general and increasing apprenticeships would help.

10 • HRNI DECEMBER

Down Royal appoints new catering partner D

own Royal Racecourse has appointed Belfast-based French Village as its new catering partner in a move aiming to enhance and expand its culinary offering to racegoers.

French Village delights can be enjoyed by all at the races – from small plates and snacks in the Dark Horse Wine Bar to three course meals in the hospitality suites and boxes.

“It is our ambition to create a first class entertainment Mike Todd, general manager at Down Royal, is pictured with Ashley French experience for everybody who (left) and Jamie Henderson (centre) from French Village. visits Down Royal – whether they be racing enthusiasts, on a corporate day out or even first time racegoers,” said Mike Todd, general manager at Down Royal Racecourse.

“The culinary offering is a key component to the overall enjoyment of the day and we are delighted to have French Village on board to take that to the next level.”

Down Royal Racecourse now joins an extensive network of hotels, cafes, restaurants and other food retailers across the Belfast area to which French Village supplies catering.

Ashley French, managing director at French Village, said: “The Northern Ireland Year of Food & Drink 2016 also marks 35 years since French Village first opened its doors. The company has gone from strength to strength, so to now add a client such as Down Royal to our portfolio is a huge accomplishment for our team at French Village.

“Here at French Village supporting local suppliers is central to our company ethos and this will be reflected in our catering offering at the prestigious Down Royal Racecourse.”

Lisburn & Castlereagh Treat Week declared a rousing success F

ollowing a weeklong celebration of Lisburn & Castlereagh’s local eateries and producers, Treat Week has been declared a success by festival organisers and event participants alike.

Highlighted by 59 eateries, restaurants, cafes and gastropubs spanning from Moira to Dundonald cooking up a storm for Treat Week’s seven days of local food celebration, the event saw hundreds of diners flock to eating establishments across the Council area enjoying the best of what Lisburn & Castlereagh has to offer Northern Ireland’s thriving food culture.

Treat Week’s seven days of celebration culminated at Lisburn Square on November 5, where guests enjoyed the Kitchen Sessions and Meet the Producers Fair. Other highlights of Treat Week included themed gourmet evenings, pop up suppers and brunches, in addition to special offers and signature dishes served up throughout the week.

Chef demos, masterclasses and village food trails offered opportunities for exploration and discovery and highlighted the fantastic local ingredients and forward-thinking restaurants that push our culinary boundaries right on our doorstep. One of the legacies of Treat Week 2016 is the Moira Food Trail, which continues beyond the week and for which a new date of November 26 was set.

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restaurantprofile

Entrada by Barry P. O’Brian, Derry Barry O’Brien of Entrada in Derry, talks to Bernie Mullen live music at the weekends, providing a platform for local talent which the city is famous for.

WHEN DID YOUR RESTAURANT OPEN? We opened at the beginning of October 2016 as Entrada, which is Spanish for gateway. We are not a Spanish restaurant but Spanish led.

The entrance to the restaurant was the gateway for Spanish sailors checking in to the former Custom House and is a nod to the history of the building. I have always liked Spanish food and go to Spain every year. I wanted to create something different for the town, cooking food that is familiar to people but with a twist. This is our point of difference and what hopefully makes us stand out from the crowd.

WHAT’S ON YOUR MENU? The menu changes all the time depending on the season and the best local produce available. We are constantly evolving but our main aim is to give consumers what they want.

Our menu is based around Derry favourites with a Spanish twist. Everything comes through the Mibrasa, a Spanish oven using purely charcoal.

Our menu offers a wide variety of fresh, locallysourced food which is keenly priced. We have snacks such as Salt Cod Fritters, Spiced Beef or Ham & Manchego Croqueta up to £3.50; Small Plates priced at £5/£6 which include Spiced Chicken Pieces with Apple & Celeriac; Duck Liver Parfait with Grape Chutney & Sour Dough; Charred Baby Squid with Piquillo Peppers, Red Onion & Parsley; St Tola’s Irish Goats Cheese with Padrón Peppers, Balsamic and Watercress.

Our main courses from the Mibrasa are priced from £11 to £18 with steak, chicken, fish and vegetarian options available.

TELL US ABOUT THE SPACE YOU HAVE The restaurant is all on the ground floor and can seat 57 people, overlooking the River Foyle and the Peace Bridge. The kitchen is within the actual restaurant itself which is a new departure for us so customers can see the oven fired up and their food being cooked directly in front of them.

DOES YOUR MENU CHANGE OFTEN? Our Blackboard Specials are hugely popular and change daily, influenced by the quality produce available from our suppliers. We currently get two deliveries a week from Whiteoaks Organic Farm and last week, for example, our menu featured Monkfish with Rainbow Chard; a 400gs Rib Eye Steak with honey roasted baby turnips instead of chips; and beautiful red cabbage which made a lovely slaw for our venison burgers.

WHAT FEEL ARE YOU AIMING FOR? We want it to be laid back and take away all the formalities while still maintaining the excellent customer service everyone expects. Our main focus is simply for people to drop in for a great meal, some fantastic wine, cocktails or our very own brand draft beer and relax! We also have

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? Building the right team with good people around us is key to how we are growing.

Changing our specials keeps it interesting for me and especially the junior members, getting them thinking about what we are cooking

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each evening. We get boxes of mixed vegetables from Whiteoaks each week and we always aim to be as creative as possible incorporating their fresh, seasonal and locally grown organic produce; we don’t want anything going to waste.

WHAT IS YOUR FOOD SOURCING POLICY? We use quality, locally-sourced produce as much as possible from the North West including Derry and Donegal. Our meat is from McCarron’s Butchers, Raphoe, Donegal Prime Fish supplies us with freshly-caught fish and seafood from Greencastle harbour in Inishowen and, we get our fruit and vegetables from Kee’s in Eglinton as well as Whiteoaks. We use the best of what we have available and also have to be cost effective; you can’t be a busy fool.

WHO ARE YOUR CUSTOMERS? Our local customers are very important to us as they will hopefully keep coming back, but we are always delighted to welcome customers from outside the area. Our first two customers were tourists from continental Europe and they loved it; the owners of the local B&B where they were staying sent us a lovely message afterwards saying the majority of their guests had eaten at Entrada and our restaurant experience was the main topic of conversation at breakfast the next morning.

Address: Queens Quay, Derry Tel: 02871 373366 Facebook & Twitter: @entradaderry Opening Hours: Wed-Sat: 12 noon – late Sun: 12 noon-8pm

DECEMBER HRNI • 11

restaurantprofile

UU’s Belfast campus restaurant rebrands as The Academy Creating employable students ready to sell Northern Ireland as a destination both at home and abroad is one of the goals of Ulster University’s Department of Hospitality and Tourism Management, Professor Una McMahon-Beattie, department head, tells Alyson Magee Professor Una McMahon-Beattie

TELL US ABOUT THE ACADEMY It’s at the Belfast campus on York Street. The students cook, serve and manage at real events and we do five lunches and two dinners every week in term time but we’re also open for other functions from guest lectures and conferences to even wedding functions.

On Tuesday nights, we have gourmet evenings with a five-course meal prepared by our Culinary Arts Management students.

They devise a menu and prepare it, and every student will do one semester out front in the restaurant to get them to think about the customers’ end and service so their experience is not just about the kitchen.

On Thursday nights, the focus is our Hospitality Management students and they might do, for example, a culinary journey to Normandy or Venice and theme everything around that.

WHY DID YOU DECIDE TO REBRAND THE RESTAURANT? We wanted a brand that symbolises what we deliver; a fine dining background which produces students able to perform to a high level whatever operation they go into.

What is starting to define Ulster University is that we maintain an operating training restaurant. I think it’s down to only about seven universities in the UK now that have their own.

12 • HRNI DECEMBER

We operate ours on a semi-commercial basis and train to a high standard and, as a result, our students are accelerating faster.

We’ve revamped all our marketing collateral, and it was really about focusing on the quality of the customer experience that we give. We are accredited by Taste of Ulster and always score really highly in terms of the customer experience, and that’s something we would also thread through all our courses – the experience from the final consumers’ end - and I think that pays off.

We’ve had a new website developed for the brand, and all our icons for social media revamped. We also teach the students about digital marketing, and how to use those tools to promote the restaurant so they’re very actively involved in that.

TELL US ABOUT THE DEPARTMENT OF HOSPITALITY AND TOURISM MANAGEMENT In the National Student Survey, this department is always in the top 10 universities in the UK. The Department is split into two sites; Coleraine focuses on tourism events, consumer management and food innovation and, in Belfast, we focus on hospitality and culinary arts management.

At the Belfast campus, we have a BSCs in International Hospitality Management and in Culinary Arts Management and, at the Coleraine campus, we have BSCs in International Travel & Tourism Management, Leisure and Event Management and Consumer Management and Food Innovation.

For Consumer Management and Food Innovation, we’ve been working with companies like Henderson’s, Neill’s Flour and Dunbia on sensory evaluation, and we have a really

excellence module where students work with local businesses to develop a new product in their final year.

The whole Year of Food & Drink has helped fire imaginations in the food industry, in terms of career opportunities. In the past, even 10 years ago, many of the students on that course would have ended up going into home economics teaching whereas now the vast bulk are moving into industry in jobs in new product development or quality control.

WHAT MAKES UU STUDENTS STAND OUT? We produce students who are employable and ready for the challenges the industry is currently facing, and will face in the future. It’s very much about the skills and the right attitude, and that’s what we try and instil in our students.

The training they get gives them the ability to communicate with people at all levels, and they learn about teamwork and leadership. I do think the staff here are very focused on delivering a graduate with the right skills to take Northern Ireland forward. Ultimately, our students are selling Northern Ireland as a destination to the international scene.

MANY OF YOUR STUDENTS ARE EXCELLING In recent years, we’ve had some really excellent chefs such as Matt Logan, who won Euro-toques Junior Chef of the Year and our internal excellence in placement competition after working at Chapter One in Dublin. He’s now working at NoMad in New York, and was involved in the recent OX/Dead Rabbit event.

Another of our students, Hollie Forde, went to Gleneagles on her placement and was picked to cook for the Ryder Cup. She is working in Deanes at the moment and has also worked at Claridge’s during the summer, so the students are getting some excellent opportunities from the course.

HOW MANY OF YOUR STUDENTS GO ON PLACEMENT? Most of our students will do two years on site, then they’ll go away for a year into industry and then come back to us for a year. We would place anything from 120 to 150 students a year, and about 50-60% will go internationally.

We have contacts in America, Canada, Dubai, Australia and many other locations. We have an excellent relationship with a whole series of country clubs, particularly in the States

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restaurantprofile

and we develop relationships with hotels like Gleneagles to give students the opportunity to train at that level. In tourism, we place with Aer Lingus in Boston, we have some students up at the International Airport and a whole range of other placements, as well as volunteering with events such as the Special Olympics and Belfast Marathon.

AND UU IS ALSO ATTRACTING AN INCREASING NUMBER OF OVERSEAS STUDENTS? We do have a number of international students; we have a connection with a college in Delhi, the Rig Institute, and we also validate a programme in Switzerland. We would like to see more international students coming because I think that brings a richness to the learning environment and that would be one of our objectives moving forward.

DO YOU HAVE ANY PARTNERSHIPS WITH OTHER LOCAL EDUCATION INSTITUTIONS?

Yes, we also validate foundation degrees from other colleges, and have a very well established network of programmes including bridging programmes for students on foundation degrees. We value that network of relationships.

We also have a close working relationship with CAFRE, and are keen to develop that further.

We also have visiting professors including Michael Deane and Grainne Allen, head of food product development at M&S. She is a graduate, and has been inspirational in guiding the career path for students coming out of the Consumer Management and Food Innovation programme.

On the research side, we have a visiting professor, Ian Yeoman who I have worked with on a number of books including one about the future of food tourism.

ARE YOU ALSO INVOLVED WITH THE LOCAL HOSPITALITY SECTOR? We wouldn’t see ourselves as being in competition with the industry; we see ourselves as supporting the industry. We are into

workforce development and are working with Hastings Hotels, for example, at the minute; running programmes for them for their line and training managers, and also executive and sous chefs.

There are lots of interesting ways in which the students can engage with industry. With the new Bullitt hotel, Bill and Petra Wolsey came round to the University and had some of our students in focus groups to talk about the concept and then one of the students even named the bar.

ANY HIGHLIGHTS OF THE YEAR WHICH STAND OUT? We’re part of something called the Council for Hospitality Management Education, and in May we had their annual conference. It was the first time they’d been in Ireland, and we had about 120 international visitors. We brought them to Belfast City Hall one night and the Harbour Commissioner’s another, and prepared dinners themed around food from the land and food from the sea, and hosted a food village with artisan producers.

I think they managed to go away with a very positive experience.

DOES THE ACADEMY HAVE ANY FUTURE PLANS? In 2019, we move across the road to the new building and will be getting a new Academy restaurant, which will be larger so we’re quite excited about that. It’s been in planning for a couple of years now, and we’re at the stage of what the interior decoration will look like, having already planned the kitchens.

There’s very exciting things happening in Northern Ireland at the moment. With the hotels in development, the opportunities for students coming through the courses are going to be just phenomenal, and they are going to be well placed in terms of the experience they have.

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DECEMBER HRNI • 13

drinksnews

Coca-Cola’s 12th Annual Designated Driver campaign announced with rugby star Tommy Bowe in the driving seat The award-winning road safety campaign went live in over 1,000 licensed trade venues across Ireland from November 25

Pictured are, from left, Gareth Devlin, Coca-Cola HBC Ireland and Northern Ireland; Colin Neill, Hospitality Ulster; Asst. Chief Constable Alan Todd; campaign ambassadors Andrew Stanley, comedian and Tommy Bowe, Ulster and Ireland rugby star; Minister for Infrastructure Chris Hazzard; and Janice Gault, Northern Ireland Hotels Federation.

C

oca-Cola Hellenic Bottling Company (HBC) Ireland has announced plans for its 12th annual Designated Driver campaign, to be fronted by Ireland and Ulster rugby player Tommy Bowe.

The campaign, a long-standing Irish Christmas tradition that safeguards many others, went live in over 1,000 participating licensed trade venues nationwide from November 25. The campaign rewards safety-conscious Designated Drivers with two free drinks from the Coca-Cola range, including new and improved Coca-Cola Zero Sugar, which looks and tastes more like Coca-Cola Classic, with zero sugar.

During the campaign, as with previous years, Designated Drivers will be encouraged to visit www.DesignatedDriver.ie to download a voucher entitling them to two free soft drinks when presented at participating licensed trade venues across Ireland and Northern Ireland.

For the first time with the Designated Driver campaign, Coca-Cola is also taking to the road to unlock the lore of Ireland’s festive traditions with rugby star Tommy Bowe and comedian Andrew Stanley. Consumers will be asked to share their favourite Christmas tradition with #DesignatedDriver for a chance to win a local visit from Coca-Cola over the coming weeks along with a Christmas supply of Coca-Cola Zero Sugar for all the family.

“This is a really important campaign that promotes safe driving practices, while rewarding Designated Drivers over Christmas, including myself,” said Andrew Stanley, campaign ambassador. “I am really looking forward to travelling the length and breadth of the country in November and December to hear some warm and funny Christmas traditions from consumers and licensed trade outlets.”

14 • HRNI DECEMBER

Infrastructure Minister Chris Hazzard commented: “Drink/drug driving has caused over 2,000 deaths and serious injuries since 2,000. That’s 2,000 devastated families. Last year alone, eight people killed and 64 seriously injured can be attributed to a driver or rider being impaired by alcohol or drugs. All of these families’ lives changed forever the moment those 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.

“All drivers who buy and consume an alcoholic drink should realise it could be the most expensive one they have ever had – ultimately costing them or other road users their lives. Ask yourself, if you decide to drive after having a drink – and crash – and someone dies or is seriously injured; could you live with the shame? The only safe level of alcohol to take, and drive, is none.”

Assistant Chief Constable Alan Todd echoed these comments, saying: “We want people to enjoy the festive season, but to do so safely.

Our advice is very simple. Never, ever drink and drive. If you are planning on drinking, get a bus, book a taxi, or agree a nominated driver who can avail of this excellent initiative.”

Paddy Murney, sales director, Coca-Cola HBC Ireland and Northern Ireland, said: “Now in its 12th year, Coca-Cola’s Designated Driver campaign has become a renowned Christmas tradition across Ireland and Northern Ireland,

rewarding our consumers for volunteering to be the respected Designated Driver.

“Christmas is a time of celebration and Coca-Cola aims to safeguard this special time with friends and family through the Designated Driver programme. Equally, it is an important period for our licensing trade partners and we want to support their business throughout the festive season. I encourage all our partners to help communicate the message by asking our consumers to share their favourite Christmas traditions across their social networks using #DesignatedDriver.”

In Northern Ireland, the Designated Driver campaign is supported by the PSNI, Hospitality Ulster and the NI Hotels Federation. In the Republic of Ireland, it is supported by An Garda Síochána, the Road Safety Authority and Drinkaware. It is also backed by the Licensed Vintners Association, the Vintners Federation of Ireland, the Restaurants Association of Ireland, and the Irish Hotels Federation.

Over the past 12 years, Coca-Cola HBC Ireland and Northern Ireland has invested more than €6m in the campaign to help promote road safety during the Christmas period.

In 2016, the Designated Driver campaign will celebrate the new and improved CocaCola Zero Sugar, which looks and tastes more like Coca-Cola Classic, with zero sugar. The campaign’s website www.DesignatedDriver. ie provides a full list of participating licensed trade venues across the country.

To register for the campaign please contact your local sales representative or the customer information centre on ROI 1890 26 22 26 | NI 0845 608 8889.

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Share special moments

Designated Drivers get

Free Large Soft Drinks in your outlet

UP TO 2 FREE SOFT DRINKS PER PERSON* Contact your local CCH sales developer

or please contact our Customer Service Helpline on (ROI) 1890 262226 or (NI) 0845 6088889

OFFER APPLIES TO:

Free soft drinks are redeemable from November 25th to December 31st 2016.

*Visit www.designateddriver.ie for terms and conditions Š 2016 The Coca-Cola Company. Coca-Cola, Coca-Cola Zero, Diet Coke, Fanta Orange, Sprite, Deep RiverRock, Fruice Orange and the Contour Bottle symbol, are registered trademarks of The Coca-Cola Company.

2107 - Xmas16 - Designated Driver - stage 7.indd 1

15/11/2016 13:25

advertorial

Winning wines for the festive season As the countdown to Christmas begins, Drinks Inc. has added new additions and treats to their portfolio to help you and your customers celebrate! Top brands and pricing, coupled with Drinks Inc. year-round service guarantee of no delivery charges, no extra charge for split cases and no minimum order quantity, will help ensure you are well prepared for the festive season.

EL DOMADOR DEL FUEGO, RIOJA, SPAIN El Domador del Fuego - The Fire Tamer - is a master at harnessing the searing heat and the feral wildness of the ancient Rioja territory.

The Rioja region benefits from a Mediterranean climate which is moderated by the Sierra Cantabria, a small mountain range which prevents clouds from forming over the area. El Domador’s Tempranillo grapes are carefully picked at optimum ripeness during the second week of October, from vines aged between four and 50 years old. After being crushed and destemmed, the grapes are fermented in stainless steel tanks at 28 degrees C for 15 days.

The wine is then aged for three years in American and French oak barrels, adding depth of flavour and complexity.

Winner of IWC Bronze Award (2011 vintage) and available in a striking gift box, El Domador Feugo is the perfect addition to your Christmas range!

THE GARDEN ROUTE Following the success of The Garden Route launch in September at The Perch, Belfast, Drinks Inc. is delighted to introduce The Garden Route.

Named after The Garden Route of South Africa, famed for its breath-taking coast line and stunning scenery of lagoons, lakes, ancient forests and dramatic mountains, the range includes a Shiraz Cabernet Sauvignon and a Chenin Chardonnay.

The grapes used for the wine are grown in the sunny vineyards of South Africa’s Western Cape, and picked at optimal ripeness before being carefully vinified to ensure the freshness and quality of the wine.

The Garden Route Shiraz Cabernet Sauvignon is a juicy, smooth medium-bodied red, brimming with rich, ripe aromas of blackberries and a touch of spice.

The Chenin Chardonnay is a dry and refreshing white, with mouth-watering aromas and flavours of apples, pears and tropical fruits.

MOST WANTED Due to the recent popularity of Most Wanted Malbec, Drinks Inc. is delighted to introduce the extended Most Wanted range to their portfolio. Your fast track to a journey through some of the world’s most wanted wines!

The range includes an Albarino from the Rias Baixas region - a fresh aromatic white with hints of grapefruit and tropical fruit; a Pinot Noir from New Zealand which has received numerous esteemed reviews in trade press; and a 2016 vintage Marlborough Sauvignon Blanc.

Please speak to your Drinks Inc. rep, or contact the office on 028 9066 7744 for further information on any of the above wines.

16 • HRNI DECEMBER

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Christmas gift boxes available‌

Please speak to your Drinks Inc. rep for details

Winewizard!

New ad from Harp captures the best of Northern Ireland ‘in a glass’ Ciaran Meyler

Things are looking up for 2017!

The HARP Angel (Alan Turkington) is joined by two HARP brewers, played by local actors Roger Thomson and Micky Bartlett in a new TV ad.

by Ciaran Meyler

I

hope the headline has drawn you in, thinking this is some very positive news about the wine business for 2017. Sorry to disappoint you, however, when I say up I mean prices. Yes that dreaded conversation we’re all going to have in the New Year about price increases.

The effects of sterling’s post-referendum collapse against currencies such as the euro, US and Aussie dollar are sending shock waves throughout the industry. On the mainland some suppliers have already passed on increases pre-Christmas; something unheard of in this industry. This just proves how difficult it is to absorb the currency losses within their own margins.

On a lighter note, ‘I had to take back 100 raisins to a shop yesterday and they exchanged them for 200 sultanas; I couldn’t believe the currant exchange rate’.

That was a distraction for the next bit, yes, there are prices increases coming your way.

It’s an unavoidable consequence as a result of the fall in sterling. At the time of writing, sterling was trading at €1.11 against the euro, compared with €1.27 six months ago and €1.42 on the 30th November 2015; that’s a 22% fall on last year.

Over the same period against the US dollar, its value has fallen from $1.43 to $1.22 today and it was $1.51 on 25th November 2015; that’s a 20% fall since last year.

And the one most people forget about is the Aussie dollar which was $1.98 pre-Brexit, $1.58 today and $2.08 on 25th November 2015; that’s a whopping 24% fall since last year.

Well Ciaran have you any good news this month I hear you say. Yes, lots of good news, we are enjoying some beautiful autumnal weather, the quality of wine from all over the world is improving and it’s nearly Christmas so stock up before the prices increase.

Try some of my favourite winter warmers with your Christmas Fayre.

H

Peter Lehmann Art & Soul Shiraz Grenache

Santa Rita Medalla Real Cabernet Sauvignon

Tempus Two ‘Silver Series’ Shiraz

E. Guigal Cotes du Rhone

QUOTE OF THE MONTH:

“Only the first bottle is expensive.”

Old French Proverb 20 • HRNI DECEMBER

ARP is aiming to build on its position as one of Northern Ireland’s leading lagers with the launch of Pure Here, a new creative campaign celebrating the distinctive people, places, sense of humour and idiosyncrasies that make up Northern Ireland.

The Pure Here TV advert launched last month in primetime slots on UTV and Channel 4, and is the first new TV ad from the leading lager brand in three years.

The ad opens with the Harp Angel posing the question: ‘What would it take to create a new beer with the true essence of Northern Ireland?’ and sees two Harp brewers scaling the breadth of the country on a madcap journey, taking in legendary landmarks such as The Giant’s Causeway, the Harland and Wolff cranes, and Belfast’s Cathedral and Linen Quarters to add the best bits HARP ‘brewers’ of Northern Irish travel around NI to add ‘the best bits’ of culture to a NI to a glass. glass.

Local Northern Irish acting talent make up the starring cast and bring to life the nation’s distinctive sense of humour, with Alan Turkington as The Harp Angel and comedy duo Roger Thomson and rising star Micky Bartlett, who has featured on NI comedy shows such as The Blame Game, as the Harp brewers. Viewers might even spot a cameo from local influencers such as James from social media sensation Real Trance Family.

The Pure Here campaign will tell uniquely Northern Irish stories - stories with humour and bite - in a brand befitting tongue-in-cheek way across TV, cinema and online channels. The campaign is a testament to the on-going commitment to strengthen HARP’s position as one of Northern Ireland’s leading lagers.

“Pure Here is an iconic campaign for HARP, and sees the brand celebrate its place in Northern Ireland culture in a bold way, championing the people and locations that make this small but brilliant place what it is,” said Jeanette Levis, brand manager for HARP. “With ‘Pure Here’ we want to bring to life the unique humour and spirit of Northern Ireland, and at the same time pay tribute to HARP’s much-loved status here.

We know HARP is a hit with beer fans in NI and we hope the ad will be too.”

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drinksprofile

Bushmills answers the call in 2017 O

ver 400 years ago, when the tradesmen of Northern Ireland were farming or making linen, Bushmills was granted the world’s first license to distil by King James 1st. Forging a new path for industry, the original Irish Whiskey brand has been making triple-distilled whiskey using copper pots and 100% malted barley ever since.

Confident, passionate and determined, Bushmills Irish Whiskey represents those who reject convention and crave the authenticity of straightforward and meaningful communications.

As 2017 beckons, the brand is readying an on-trade campaign that is as authentic as the region it hails from. Bushmills is celebrating the people across Northern Ireland who have answered their call with a series of inspiring on premise events hosted in venues which embody the essence of the brand - fearless, spirited and authentic.

Activated across PR, social media and experiential events in licensed premises across Northern Ireland, #AnswerTheCall brand materials will bring to life the story of those who have defied convention to forge their own path.

Information about the #AnswerTheCall campaign and how to get involved will be available on Bushmills social media channels in 2017.

Exciting plans in the pipeline for Bushmills Colum Egan, master distiller at the Old Bushmills Distillery, talks to HRNI As a ‘grain to glass’ distillery, every part of our whiskey making process is managed onsite by myself and Master Blender Helen Mulholland. Part of our role is to drive innovation within our portfolio to develop new whiskeys our consumers will love.

Another element of my job is to travel the world to educate and introduce whiskey lovers to our special single malt whiskeys and blends. There’s nothing more satisfying than meeting someone who lives on the other side of the planet and finding out they love Bushmills.

IS PROXIMO BRINGING A FRESH DIRECTION TO THE BRAND? It’s a very exciting time for the brand. As one of the first distilleries in the world to make both single malt and blended Irish whiskey, we’ve been known for our innovation over the centuries. It’s this innovation and willingness to be different that drives us to this day and sets us apart from other whiskey brands so we’re continuously looking at ways to take further advantage of the opportunities presented by the strong growth of the Irish whiskey category globally.

HOW LONG HAVE YOU WORKED AT BUSHMILLS AND WHAT DOES YOUR ROLE ENTAIL? In 2002, I became one of the youngest master distillers at Bushmills Irish Whiskey. Here, I head up a small, close-knit team of whiskey makers at Old Bushmills Distillery, where I am responsible for all stages of the whiskey making process including our distillation process in copper pot stills.

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DOES THE DISTILLERY HAVE ANY OTHER PLANS FOR THE COMING YEAR? 2017 is a big year for us as we have lots of exciting plans in the pipeline. As well as continuously exploring new variants to satisfy consumer demand, we look forward to our annual release of our premium and rare premium aged whiskeys.

DECEMBER HRNI • 21

Bushmills® and other trademarks are owned by The “Old Bushmills” Distillery Company Limited. ©2016 Proximo Spirits UK. Enjoy Bushmills responsibly.

COCKTAIL OF THE MONTH

THE BEAST BELOW 35ml The Kraken Rum 15ml golden rum 15ml Grand Marnier 35ml fresh lime juice Splash of Orgeat 25ml of homemade porter syrup

COCKTAIL MONTH OF THE

WITH THe KraKen rum

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. Neil MacDonald, bar supervisor at The Hudson Bar, creates a serve featuring The Kraken Rum.

The Kraken rum

about the bartender

The featured spirit in this month’s signature

“I kind of fell into it by accident,” says Neil Macdonald. “I was at university

serve is The Kraken Rum.

at the time and a friend asked me to help out at a wee rock bar The Venue that’s no longer there. I very quickly took to it and, within a couple of

The Beast Below

months, some of the staff came to me and said, you’re really good at this and you should think about doing something with it and that kind of tipped

35ml The Kraken Rum

the scales. The rock bar was a bit rough around the edges but it was a

15ml golden rum

remarkably fun place to work. I ended up staying there for the best part of

15ml Grand Marnier

eight years. I would do Friday and Saturday nights there and work in other

35ml fresh lime juice

bars during the week. Between the ages of 19 and 22, I didn’t have a day

Splash of Orgeat

off apart from Christmas day.” Neil has been in the trade for 14 years now,

25ml of homemade porter syrup

having picked up cocktail experience at Union Street before joining The Hudson Bar. A family man, he has always stayed around Belfast. “I’m still in the trade because I have that love for it,” he says. “It’s the atmosphere, and meeting different people every day. There’s so many different aspects of it, you never have the same day twice. I would be bored to death behind a desk and this job never stops challenging me.”

Neil Macdonald, bar supervisor at The Hudson Bar

Available from all good wholesalers.

Patrick Morgan T: 07734 128048 THE KRAKEN RUM® ANd oTHER TRAdEMARKs ARE owNEd by oLd bUsHMILLs dIsTILLERy CoMPANy LIMITEd. ©2016 PRoxIMo sPIRITs UK. ENjoy THE KRAKEN RUM REsPoNsIbLy.

drinksprofile

The Hudson targets a global spirits trend with its new rum bar As rum and tequila take over from gin as the fastest-rising global spirit categories, The Hudson Bar is bringing a rum revolution to Belfast with its new prohibition-style bar featuring The Kraken as its centrepiece

A

new rum bar has opened in The Hudson Bar on Gresham Street in Belfast, representing the latest evolution of the innovative, multi-level venue.

The Kraken, Proximo UK’s spiced rum, has a strong presence in the new Hudson Rum Club through branding and artwork by Tom Newell in keeping with a prevailing speakeasy vibe, which is also carried through in the back-bar display.

The new space places The Hudson at the forefront of a resurgence in the rum category on the global mixology scene as the world’s top bartenders take inspiration from Tiki bars and move towards rum as their base spirit of choice in cocktails.

The success of Mahiki, the infamous Tiki bar in London and Dubai and, more recently, BlackTail in New York created by Belfast natives Jack McGarry and Sean Muldoon, has shone a light on rum.

Bartenders are playing with fantastic Tikiinspired cocktails and twists on New Orleansinspired drinks and, for the team at The www.hospitalityreviewni.com

“

After the success of relaunching the loft on the top floor, our next goal was to breathe some life into our event space.”

“The focus here will be on premium spirits and cocktails. We went with dark wood tops, subdued colouring, minimal decoration and old fashioned lighting; with hints of the 1920s prohibition-style rum bar. Myself and the team are big rum drinkers, and fans of The Kraken in particular.”

Neil Macdonald, bar supervisor at The Hudson Bar Hudson, The Kraken – with its vanilla, caramel and spicy notes - is a perfect base to experiment with.

“After the success of relaunching the loft on the top floor, our next goal was to breathe some life into our event space,” says Neil Macdonald, bar supervisor at The Hudson Bar. “For years we have been threatening to turn it into a rum bar, and this seemed like the perfect opportunity.

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DECEMBER HRNI • 25

drinksprofile

A great taste profile makes Pepsi Max the cola of choice Catherine Donnelly, who has worked at Dorman’s Bar and Secrets Nightclub in Magherafelt for five years and has been the bar manager for the last year, tells HRNI how Pepsi Max is a great mixer or standalone drink

WHAT IS YOUR OPINION OF PEPSI MAX? I love the brand and I am happy to be working with it for many reasons.

Pepsi Max has all the flavour of a regular cola but with none of the sugar - delivering a credible option for the growing number of consumers seeking no sugar beverages when they are out, without any compromise on taste.

It is the perfect cola brand for our bartenders to use given its less carbonation than regular cola, and it has combination of citrus, caramel and vanilla cues.

These taste profiles work well with the various spirits we sell in the bar.

It tastes great both chilled over ice or mixed with spirits and is popular amongst both staff and customers who are glad to see the product as part of our offering.

PEPSI MAX IS ALL ABOUT MAXIMUM TASTE NO SUGAR - HOW DO YOU RATE THIS AGAINST FULL SUGAR COLA OPTIONS? It’s fantastic; Pepsi Max has the obvious health reasons as a factor to rate it highly and to support it.

It delivers the choice of having no added sugar in consumers’ beverages when in the bar, with all the taste and flavour they prefer with a regular cola.

The brand’s lower carbonation than other full sugar options make it the perfect accompaniment to food, and also as a mixer by allowing the development of the spirit, whilst 26 • HRNI DECEMBER

retaining a full mouth flavour which works perfectly in the bar.

HAVING WORKED WITH PEPSI MAX, WHAT IS YOUR OPINION OF IT AS A MIXER FOR DRINKS? Pepsi Max flavour cues of citrus, caramel spice and villa notes, as well as its impactful citrus aroma, make it a credible cola mixer for our drinks.

For example, bourbon’s unmistakeable malty quality and slight sweetness make it a great pairing with Pepsi Max, which helps balance the flavours with a touch of lemon as garnish.

Or with a variety of rum styles, Havana Club works perfectly with Pepsi Max’s earthy and caramel flavours which match perfectly with the complex dried fruit flavour and tasty aromas.

Lime wedges cut through the alcohol and the aged rum sweetness.

WHAT’S YOUR FAVOURITE PEPSI MAX SERVE? I enjoy Pepsi Max both by itself and as a mixed drink.

A Pepsi Max served chilled in a glass with lots

of ice and a wedge of orange is my go to drink with lunch, guilt free with no sugar.

When having a rare weekend off, I can be found sipping Absolut Vanilla with Pepsi Max in a highball glass loaded with ice. The natural vanilla in the vodka complements the Pepsi Max perfectly.

WHAT IS THE OVERALL BRAND CALL FOR COLA DRINKS IN THE ON TRADE? WOULD CUSTOMERS BE VERY BRAND LOYAL? Modern day consumers are guilty of ordering cola by their traditional brand call.

It has become more of a natural turn of phrase and force of habit rather than any form of brand loyalty.

In fact, most consumers have no issue with being offered Pepsi Max as an alternative to other diet colas, and many of our regular and returning customers are glad to see an alternative that tastes great.

With so much choice for all drinks, not only cola, I feel customers are more enticed to try new products and continue to enjoy them on return visits.

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J004080 Thomas Henry Portrait Ad NI & ROI JM1 PRINT.indd 1

27/10/2016 10:52

drinksprofile

Smithwick’s celebrates the trials, tribulations, dedication and passion it takes to brew a great pint of ale with its new campaign

We’re in it, for the love of it Heritage dating back to 1710 S

mithwick’s is one of Ireland’s oldest and most determined beer brands, brewing amazing ales since 1710. In that time, the brewers have learned a thing or two about brewing ales. A seven-time winner of La Monde gold medal, 300 years on, Smithwick’s is still a favourite with ale drinkers today.

OUR ALES: • Smithwick’s Red Ale has a refreshing taste with a gentle balance of sweet malt notes, gentle hop bitterness and roasted barley. Seven times gold medal winner of the monde selection quality award. ABV: 3.8% • Smithwick’s Pale Ale is late hopped with Amarillo hops for a fuller, fruitier flavour.

Amarillo Hops are grown on the Pacific coast of the North West of America. They are amazingly aromatic and produce great grassy/piney flavours. Grand gold winner of the 2015 Monde Selection Awards. ABV: 4.5% • Smithwick’s Atlantic Blonde Ale is a 4.1% Irish blonde ale. Brewed with Polaris hops to create a delicate refreshing tasting ale with a subtle fruity/floral aroma. Malt and a touch of roasted barley combine to give it its light golden colour. It has subtle malty biscuit flavours and a crisp finish.

O

ne of Ireland’s oldest and most loved ales, Smithwick’s, has launched its new television ad, We’re in it, for the love of it, which brings together homebrewers from across Ireland and the Smithwick’s brewers, all of whom are pursuing their passion for brewing great ales.

28 • HRNI DECEMBER

Smithwick’s brewer Lisa Marlow from Belfast and homebrewer Caoimhe Nic an TSaoir from Armagh both feature prominently in the new TV ad campaign.

Lisa has been brewing for 10 years, having completed her Brewing Diploma and Master Brewer qualification along the way. She has

visited breweries around the world, where she has tasted some great beer and learned about different brewing techniques and practices. Lisa has also dabbled in homebrewing with friends in the past, when they brewed a Christmas ale for a New Year’s Eve party, with fantastic success.

Belfast-based Caoimhe travels frequently

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drinksprofile documentary-style footage celebrates the ups and downs of brewing; whether it’s an experiment at home with friends, or in the brewery, the challenges and successes are shared amongst this beer-loving community.

A step change from previous Smithwick’s campaigns, the new integrated We’re in it, for the love of it campaign, which was created by Adam&EveDDB and Irish director Luke Franklin at Sweet Media features across TV, print, digital, PR and trade press. The 40-second TV spot follows homebrewers from all across Ireland who simply love brewing.

We see their trials and tribulations, which are mirrored by Smithwick’s own challenges, and their collective successes, closing with Smithwick’s. We’re in it, for the love of it.

A further 20-second spot will hero Smithwick’s most recent innovation, Smithwick’s Atlantic Blonde Ale, on VOD from 2017.

Smithwick’s Atlantic Blonde Ale is brewed with Polaris hops for a more refreshing tasting ale. In addition to the TV ad, a heavy-weight outdoor, digital and social media campaign is planned

by Carat Ireland.

Commenting on the new campaign, Alexa Wolff, Smithwick’s senior brand manager, said: “When you’ve survived the storms of history, it gives you a real sense of self. We just want to share our passion for brewing with others who are on the same journey. This campaign celebrates just that - the ups and downs of brewing, whether it’s an experiment at home with friends, or in the brewery.”

to her family home to brew. Using ingredients from her own vegetable plot and orchard, her Scullery Made Home Cooking and Brewing blog has a loyal following.

Lisa and Caoimhe join a computer engineer, a chef, a secondary school teacher and a cabinet maker in the TV ad. The light hearted www.hospitalityreviewni.com

The campaign also builds upon the partnership between Smithwick’s and the local homebrewing community. In 2015, Smithwick’s joined forces with the National Homebrew Club for the first Homebrew Challenge, where homebrewers all over Ireland were invited to brew a special Christmas ale and have it tasted by an expert panel. Two finalists were invited to brew their ale in the Open Gate Brewery at St James’s Gate – a first for the brewery. The Smithwick’s Homebrew Challenge will take place once again in spring 2017.

Featured in the new campaign, Smithwick’s also unveiled its new brand identity and packaging, created by Design Bridge, which celebrates the brand’s rich Irish heritage, its strong links to Kilkenny and brewing. Taking

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Smithwick’s new brand identity and packaging • The Irish Red Ale features Kilkenny Castle, the strong and enduring icon of the medieval city where Smithwick’s was born and bred. Like the historic castle, the original red ale has stood the test of time and, with the perfect blend of mild hops, sweet malt and roasted barley, has earned its rightful place as Ireland’s most loved ale.

• Pale Ale shines a light on the moment in its history when the Smithwick’s family were able to proudly feature their name above the original brewery gates in Kilkenny in 1827 after the easing of the penal laws. Pale Ale, brewed with Amarillo hops for a fuller, fruitier flavour, is inspired by old recipes from the brewery.

• Atlantic Blonde Ale brings in the new chapter in Smithwick’s ale journey. The perfect ale to enjoy with friends while watching the sun go down after throwing off the hiking boots or putting down the surfboard following a long day on the west coast, it features an artist’s interpretation of the Cliff of Moher and the An Branán Mór Sea Stack in Co Clare.

inspiration from Kilkenny’s rural setting, its impressive castle and the city’s vibrant music, culture and craft communities, the new identity also pays homage to historic beer mats, original labels and advertising from the Smithwick’s archives. The new design will roll out across pubs and off licenses in the coming weeks.

Alexa Wolff went on to say: “Over the centuries, Smithwick’s has survived fires, floods, penal laws, wars and revolutions, but the passion and resourcefulness of Smithwick’s kept the business alive for centuries. Now each bottle of ale tells a chapter of the rich Smithwick’s story, establishing a clear identity for Smithwick’s today based on the brand’s steadfast resourcefulness, its commitment to the art of brewing, its proud Irish roots and its strong links to Kilkenny.”

The new design was brought to life by Dublin based Irish illustrator Peter Donnelly, who created a set of wood-block style hand-drawn illustrations that symbolise key aspects from Smithwick’s rich heritage. The colour palette is inspired from original labels, brewery signage and pubs around Ireland.

The hand-drawn typography Irish Made has been stamped onto the label as Smithwick’s is, and always will be, a local Irish brand with ingredients harvested from our land, seasoned by our heritage and made in Ireland with passion by Smithwick’s brewers.

#ForTheLoveOfIt DECEMBER HRNI • 29

puboftheyearawards

Best of industry celebrated at Hospitality Ulster’s Pub of the Year Awards A

Brazilian carnival theme added colour to the Pub of the Year Awards 2016, held in the Plaza Hotel Belfast on November 16. Thirteen awards were handed out to winners, with a number of venues and individuals also receiving highly commended recognition.

As well as the Industry Legend award in partnership with Hospitality Review NI, which went to Henry McGlone, the owner of Dorman’s, Mary’s Bar and Secrets Nightclub in Magherafelt (pictured on p3), winners were as follows.

BARPERSON OF THE YEAR (IN ASSOCIATION WITH SUNDAY LIFE): • Paul Rocks, Aether & Echo, Belfast, Co Antrim – winner • Feargal Shannon, Crowes Nest, Enniskillen, Co Fermanagh – highly commended

HOTEL BAR OF THE YEAR (1, 2 & 3 STAR): • Ivanhoe Inn & Hotel, Carryduff, Co Down - winner

Olga Walls, Hospitality Ulster; Martin Breen, Sunday Life; and Paul Rocks, Aether & Echo, Belfast.

Olga Walls, with Marty Black and Des Watters, Ivanhoe Inn and Hotel, Carryduff.

HOSPITALITY ULSTER RISING STAR (IN PARTNERSHIP WITH ULSTER UNIVERSITY): • Hollie Ford – winner

HOTEL BAR OF THE YEAR (4-5 STAR): • Galgorm Resort & Spa, Ballymena, Co Antrim - winner

Olga Walls, Hospitality Ulster; Hollie Ford, Ulster University graduate (Culinary Arts Management) and pastry chef at Deanes EIPIC; Professor Una McMahon Beattie, Ulster University.

Jordan Millar, Matthew McClure, Sean White and Declan O’Kane, Galgorm Resort & Spa, Ballymena with Olga Walls.

COMMITMENT TO THE COMMUNITY: • Front Page Bar, Ballymena, Co Antrim - winner

COMMITMENT TO LOCAL FOOD (PUB) IN PARTNERSHIP WITH FOOD NI/TASTE OF ULSTER • The Taphouse, Enniskillen, Co Fermanagh - winner

Stephen Reynolds, Sarah Hamilton, Maggie Magee, Marie Reynolds and Kevin McGill, The Front Page Bar, Ballymena with Olga Walls.

30 • HRNI DECEMBER

Matthew McCrea, The Taphouse, Enniskillen with Olga Walls, Michele Shirlow, Food NI and Dale Ebbitt and Ciaran Kelly, The Taphouse.

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puboftheyearawards COMMITMENT TO LOCAL FOOD (HOTEL) IN PARTNERSHIP WITH FOOD NI/TASTE OF ULSTER • Bushmills Inn Hotel, Bushmills, Co Antrim - winner

Olga Walls Hospitality Ulster; Alan Walls, Bushmills Inn; Michele Shirlow, Food NI; and Eddie McGarvey, Bushmills Inn.

COMMITMENT TO LOCAL FOOD (RESTAURANT) IN PARTNERSHIP WITH FOOD NI/TASTE OF ULSTER • Native by Yellow Door, MAC, Belfast, Co Antrim - winner

Olga Walls, Marianne Hood, NATIVE By Yellow Door, Michele Shirlow, and Simon Dougan and Sean McCann, NATIVE By Yellow Door, The MAC, Belfast.

FOOD & BEVERAGE MANAGER OF THE YEAR: • Morgan Watson, Horatio Todd’s, Belfast, Co Antrim – winner

PUB OF THE YEAR CITY: • The National & Sixty6, Belfast, Co. Antrim - winner

Olga Walls, Hospitality Ulster with Morgan Watson, Horiatio Todd’s, Belfast.

Sinead Eastwood, The National & sixty6; Olga Walls, Hospitality Ulster; Bronagh Bennett and Leigh-Anne Deegan, The National & sixty6, Belfast.

PUB OF THE YEAR URBAN: • Kiwi’s Brew Bar, Portrush, Co Antrim - winner

PUB OF THE YEAR RURAL: • Matties Meeting House, Cairncastle, Larne, Co Antrim - winner

Olga Walls, Hospitality Ulster with Kristofer Charteris, Kiwi’s Brew Bar, Portrush.

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Simon Baxter, Alan Bryce, Martha Davis, Allister McCrellis and Victoria McFettridge, Matties Meeting House, Cairncastle, Larne, with Olga Walls.

DECEMBER HRNI • 31

drinksnews

Co Down brewery launches special whiskey and vanilla barrel-aged stout I

nnovative local craft beer producer Mourne Mountains Brewery has announced the launch of its latest seasonal special, a whiskey and vanilla barrel-aged stout.

The release is limited edition, with just 750 bottles available and follows the resounding success of the brewery’s Chocolat Chaud and Coast to Coast specials earlier this year and 2015’s First Noel and Pumpkin Porter.

The concept for the whiskey and vanilla stout was created via a social media competition the brewery ran to coincide with brewing month during Northern Ireland’s Year of Food & Drink, when it asked amateur beer connoisseurs to suggest a new flavour.

Brewery founder Connaire McGreevy explained: “24-year-old Andrew Hamilton from Derry came up with the winning flavour, and so the whiskey and vanilla stout was born.

“We invited him into the brewery back in June to create the beer under the tutelage of our experienced brewer Tom Ray, and since then it has been resting quietly in Irish whiskey casks just waiting for the right moment to be bottled.

“This beer is completely unlike anything we’ve brewed so far and we’re pretty excited to hear

KnockOut Brewery becomes the first craft brewer in Northern Ireland to launch cans

K

nockOut Brewery, founded by Joseph McMullan in Belfast in 2014, has launched Southpaw (ABV4.5%), a newly developed IPA in 330ml cans, which also feature the company’s new branding. The cans join an existing portfolio of four bottle conditioned beers which are being distributed in Northern Ireland by Anzac Wines and Spirits.

“I decided to look towards cans because of the many advantages of this format, particularly in terms of taste and logistics,” said McMullan. “Cans, for instance, are much easier to transport and will be beneficial as I seek to develop sales, especially in the Republic of Ireland.”

He describes the new Southpaw beer as being “heavily hopped” using hops from the US, Slovenia and Australia. “It has a very refreshing and grapefruity flavour,” said McMullan. “Cans have also been shown to support a beer’s flavour profile better because bottles still allow some light exposure which is harmful to beer. Even brown glass doesn’t exclude 100% of light whereas cans do.

“Oxygen can also impact the flavour of the beer in crown topped bottles. Properly seamed cans have been shown to be better at preventing exposure to oxygen.”

He adds that cans are environmentally friendly because they require less fuel to transport when compared to bottles, and therefore leave a smaller carbon footprint.

32 • HRNI DECEMBER

what people think of it. Tom and Andrew have combined specialty grains to give this export stout a jet black colour and full malty body.

“Oaky vanilla notes have developed over the last few months spent maturing in the wood, as well as a sumptuous warmth from the Irish whiskey that has passed from the oak into the beer.”

The 8.2% ABV whiskey and vanilla barrelaged stout will be available from selected off licences, bars and restaurants throughout Northern Ireland while stocks last, and will form part of the brewery’s Christmas gift pack.

Mourne Mountains Brewery produces three core beers that are available year-round: Mourne Mist, a pilsner, Mourne Gold, a pale ale and East Coast, an IPA. Big Rock, a German style wheat beer and Red Trail, a red IPA, are brewed in smaller batches at intervals throughout the year.

In July 2016, Red Trail was awarded two stars at the Great Taste Awards, the only craft beer product in Northern Ireland to be given that accolade. In January 2016, East Coast won a silver medal at the international Dublin Craft Beer Cup, again the only NI craft beer brewer to win that award.

Thomas Henry showcases its range of super premium mixers and soft drinks

I Aluminium is also easier to recycle than glass.

He turned to Irish Craft Canning in Mullingar in Co Westmeath in the Republic to provide a mobile canning service for the new beer.

“Irish Craft Canning was excellent,” said McMullan. “The company came to the brewery and set up a mobile canning line featuring our new branding in the packaging.”

He chose the KnockOut as the company identity and brand to reflect Belfast’s boxing traditions showcased by champions such as Barry McGuigan and Carl Frampton.

KnockOut has developed four beers and is working on a Middleweight IPA (ABV 4.5%) and an IPA Red Ale (ABV 4.5%). The IPA has a light citrus taste from its New Zealand and Slovenian hops, while the Red Ale has a caramel aroma from American hops. The small brewery has a 2,000 litre capacity.

n the year 1773 Thomas Henry, the son of an Irish schoolmaster living in England, successfully invented a method to enrich water with carbon dioxide to create soda water.

In 2010, the Thomas Henry Company in Berlin began creating super-premium soft drinks that take inspiration from that illustrious pharmacist, visionary and gentleman. Recently Thomas Henry, in close collaboration with Arnd Henning Heißen from the Curtain Club Berlin and Phum SilaTrakoon from the Panama Restaurant & Bar Berlin, have created the new Thomas Henry Slim Tonic.

This light tonic is one of the few that is equal in taste to a ‘full-fledged’ tonic.

The Slim Tonic comes with the aroma of bergamot, pepper, and sea salt, enriched with natural quinine and a touch of sugar.

Working with master bartenders and being dedicated to using the best ingredients and unique compositions is what helps Thomas Henry produce such exceptional mixers and soft drinks.

The Thomas Henry range includes a Tonic Water which boasts more quinine than its closest rivals and is properly bitter by nature.

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MAX THE TASTE

Pepsi, Pepsi MAX and the Pepsi Globe are registered trademarks of PepsiCo Inc.

drinksnews

Six of the best reach the Heverlee L’apprentice boardroom

The licensed trade doesn’t get much tougher than this: Paula Calhoun, Michael Stewart and Jeff Tosh prepare to put six of Northern Ireland’s top bartenders through their paces in the battle to crown the Heverlee L’Apprentice 2016.

T

he scene is set for the ultimate Heverlee L’Apprentice boardroom showdown, with six of Northern Ireland’s top-performing bartenders preparing to showcase their expertise and personal style at the Grand Final of the country-wide competition later this month.

At stake will be the honour of the accolade, plus a fabulous £5,000 luxury trip for two to Belgium, home of Heverlee.

Shortlisted are Elaine Allardyce from Groucho’s in Richhill; Kieran Devlin from the NI Civil Service Club in Belfast; Aaron Lilley from Cardan

Magners reigns as it pours E

very day more than 4,750* delicious pints of cold, refreshing Magners Original Cider are consumed across Northern Ireland. Now, as autumn sets in, there will be a great new look for the Magners countermounts as Northern Ireland’s favourite cider** unveils an stylish new look for its bar top presence.

The sleek new Magners countermount in glossy silver, features the iconic ‘Original’ script in cider-gold, while its tap marker and fish eye lens echo the smart black and silver livery which are such a distinctive feature of the recently re-launched packaging for bottles and cans.

The new look is already being rolled out to considerable acclaim, completing the latest livery update for a brand which, famously, commands 79% of draught Cider sales in Northern Ireland***.

“We’re keeping Magners Original exciting by bringing a new attitude and tone of voice to everything we do, appealing not only to our core audience of loyal consumers but also to young adults who may well be discovering the sector for the first time,” said Julia Galbraith, Magners brand manager. “Regularly refreshing our image and presentation is hugely important to us, for it helps us to reinforce our dominant position and standout in the marketplace and means that our appearance is as refreshing as every pint we pour.”

*Tennent’s NI Ltd Internal Volume MAT to Sept 16 ** A C Nielsen Total Trade Cider data to Aug 15 *** A C Nielsen On Trade Draught Cider to Aug 15

34 • HRNI DECEMBER

in Lisburn, Mark McConville from The Swift in Carrickfergus; Charlie McClelland from Malone Rugby Club in Belfast; and Rebekah Magowan from Gowdy’s in Lisburn.

They were amongst the exclusive group of around 100 ‘Heverlee Protégés’ who were trained this summer by one of the best, and best known, draught masters in the business, Michael Stewart aka Le Principal.

Armed with bespoke training in the delivery of the celebrated Perfected Pour uniquely associated with the authentic premium Belgian Pilsner Lager, the Protégés returned to the trade to implement Heverlee promotions and pass on what they had learned to their colleagues.

Their new-found accomplishments were put to the test in a series of mystery shopping rounds, resulting in the selection of the six finalists who battled for glory in the Grand Final at Tennent’s NI headquarters on November 22.

At that event each was to deliver a presentation on what they have learned and demonstrate how they train staff in their own venues, as well as facing some tough questioning from an expert panel made up of Michael Stewart, Tennent’s NI Customer Marketing Manager Paula Colhoun, and Sales Director Jeff Tosh.

“It’s the last hurdle for some wonderfully talented bartenders and we know that we’ll have a superb winner,” said Colhoun. “The whole L’Apprentice venture has really captured the imagination of the licensed trade and we have been thrilled at their enthusiasm for the venture and, most important of all, for Heverlee itself. It’s a wonderful, heritage-based product and, as we have demonstrated, the more you know about Heverlee, the more you want to know.”

Tennent’s NI Charity Team Dice with Vegas Glamour

W

arm hearted staff from Tennent’s NI were on a roll last month as they staged a Gala Casino Night at Belfast’s Beechlawn Hotel to raise funds for CLIC Sargent Northern Gemma Herdman and Chris McKay from Tennent’s Ireland.

NI’s charity fundraising team are pictured ahead of Bond-style the event. glamour was the order of the evening at the event on November 19, with the hotel transformed for one night only into a Vegas-style casino.

“We’ve already had a lot of fun dreaming up fundraising ideas for our nominated charity, CLIC Sargent NI, and we thought that partnering with our friends at The Beechlawn for a Casino Night would create a fabulous fun activity in the run up to Christmas,” said Bronach Neill, a member of the charity fundraising team at Tennent’s NI. “It’s something which we are delighted to open up to the entire community, giving everyone the chance to support this great good cause.”

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*

REFRESHING JUST GOT REFRESHED. Please Drink Magners Responsibly. www.magners.co.uk © 2016 Magners is a registered trade mark of the C&C Group. *A C Nielsen Total Trade Cider to Sept 2016.

888 MagO CntrMnt HospRevAd.indd 1

10/11/2016 15:57

bacardibrown-formanprofile

Raising the bar

HRNI talks to the local bartenders making it big in the global cocktail scene. Featured this month is Jack McGarry, co-founder and operating partner of the world’s best bar The Dead Rabbit in NYC. drink as a coping mechanism and that has been my biggest challenge. I made the decision to give up drink seven months ago. Best decision I’ve ever made. I’ve got total clarity and my hunger for this industry is stronger than ever.

WHAT ADVICE WOULD YOU GIVE A BAR PERSON WITH ASPIRATIONS? Find out who the best is in your country or city and make sure you work with them. That’s what I did and it’s served me well.

WHERE DO YOU HOPE TO GO FROM HERE? Continuing with our mission of bringing the Irish pub into the 21st century with more openings whilst keeping Dead Rabbit, and BlackTail, exciting and fresh. We’re focusing hard at the minute on structuring our company to ensure we have the ability to expand at our own rate. We’re only getting started. The future is seriously exciting.

COCKTAIL RECIPE

HOW DID YOU START IN THE BAR TRADE? I actually got my start because of an argument with my mother and father. I kept asking them for a lend of money without any intention of paying it back and they basically said to me, if you want something in life you have to be prepared to work for it. So my father put me in touch with my cousin to get me start in The Hunting Lodge as a glass washer.

I was 15.

WHAT INSPIRES YOU? I’m inspired daily to be the best version of myself and that’s something we instill in our staff. I’m inspired by people in any field who push themselves to be the best that they be. A book that recently inspired me was Stephen Covey’s, 7 Habits Of Highly Effective People. It’s about setting yourself up for success. I love people like Alex Ferguson, Usain Bolt and Serena Williams who constantly push themselves. Ferguson’s has one of my favorite quotes- “What I didn’t do as a manager all my life was look back at the things we’d achieved. I never did that, ever, because I didn’t think it was important. I always thought tomorrow was the most important day.”

WHAT DO YOU ADMIRE IN THE NI BAR TRADE? I love the talent coming through the scene at the minute. There’s been such a dramatic proliferation of talented bartenders coming through the ranks. However, the downside to that for the NI bar scene is that they’re moving to London. Hopefully, we can create a stimulating enough bar scene to keep our best talent in Belfast.

WHAT CHALLENGES HAVE YOU FACED IN YOUR CAREER? For me it’s been dealing with the pressures and stresses of running world-class venues, the staff, the PR aspect, the business, the external and more importantly internal expectations etc etc. I then turned to

36 • HRNI DECEMBER

RUM & COLA 1 Dash Orinoco Bitters 1/2 Tsp Fernet 75oz Cola Syrup 1oz Bacardi Facundo NEO 4oz Champagne Method: built Glassware: Rocks & Big Rock Garnish: Lemon Twist Origin/History: Jillian Vose & Jesse Vida, Blacktail, 2016

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pubnews HOSPITALITY ULSTER HOLDS SKY TV EXECUTIVES TO ACCOUNT Senior representatives from Sky TV were called to meet with the board of Hospitality Ulster recently to hold the broadcaster to account for its lack of engagement with the industry after announcing, along with BT Sport, significant subscription price hikes for Northern Ireland earlier this year.

“The industry has been largely ignored by Sky for some time despite the pressure publicans have been put under in terms of paying for the exorbitant subscriptions fee,” said Colin Neill, chief executive, Hospitality Ulster.

“We have taken this fight on and finally made the broadcaster sit up and take notice. Getting them around the table with us hasn’t been easy, but now we have opened a dialogue that will start to bring further scrutiny to bear on why Northern Ireland is being treated so unfairly.”

“Many hoteliers and publicans have been shocked at these recent price hike announcements; with monthly subscriptions for pubs / bars based on a premises rateable value, last year’s business rate increases have meant some premises will now see a 40% increase in their TV subscriptions.

“We are now at the start of a process and won’t settle until Northern Ireland gets a better deal.”

RESPONSE ISSUED ON GAMING MACHINES Hospitality Ulster has responded to the consultation on the Review of monetary limits for gaming machines in Northern Ireland.

The purpose of the consultation is to seek opinion on the balance between developing gambling as a legitimate leisure pursuit and minimising its potential negative consequences.

“Gaming machines in licensed premises are very much a peripheral activity – people do not solely come out to play them, but we recognise that a significant number of hospitality businesses provide entertainment via ‘Amusement with Prizes machines’ as an element of their wider product offering,” said Colin Neill, chief executive of Hospitality Ulster.

“Hospitality Ulster does not want to see the deregulation of Gaming Legislation but our response clearly outlines the need for Northern Ireland to modernise its Gaming Legislation, and we support measures which will improve and streamline the regulatory environment.”

HOSPITALITY ULSTER ACADEMY HOSTS FIRST SUCCESSFUL ‘TIME OUT’ SESSION IN DUBLIN The HU Academy from Hospitality Ulster has just hosted its first ‘Time Out’ session in Dublin by giving members a unique insight behind the scenes of some of the city’s best venues.

Recently launched, the Academy has been set up to allow members to discover and try new products and services and catch up with colleagues and local industry news.

During the Dublin ‘Time Out’ session, guests were given insight to both House on Lower Leeson Street and 37 Dawson Street finishing off with a special treat for whiskey lovers.

More ‘Time Out Events’ are planned after the busy Christmas season, further information on the HU Academy can be found by logging onto hospitalityulster.org/development or calling Charlotte Fogarty on (028) 9032 7578.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Granny Annies adds to stable as it snaps up five Wetherspoon’s pubs

By Margaret Canning

U

K pub chain JD Wetherspoon has sold five pubs across Northern Ireland to homegrown business Granny Annies as it embarks on a major expansion.

The Old Courthouse in Coleraine, The Spinning Mill in Ballymena, The Linen Hall in Enniskillen and two Londonderry pubs have all been off-loaded by Wetherspoon’s.

Wetherspoon’s, which is known for its low-price food and drink, will continue to run four pubs in Belfast, Newtownards, Lisburn and Carrickfergus - and has plans to open another two in Belfast city centre.

The amount paid by Granny Annies has not been disclosed but it is thought to be over £3m.

Granny Annies Group operates three pubs in Londonderry, Limavady and at the former Victoria’s in Chichester Street, Belfast, close to the law courts.

Granny Annies is run by Limavady brothers Willis and Ryan McLaughlin of W & R Holdings.

It is understood they recently snapped up a number of properties in Ann Street in Belfast, as well as the Eglinton Hotel in Portrush, and have applied for planning permission for developing the locations.

Wetherspoon’s is led by Tim Martin, who went to school in Northern Ireland.

He said staff at the pubs would be transferred to the new owner and that there would be no job losses.

Martin, chairman of the company, said: “We understand that our loyal customers will be disappointed with the decision to sell five of our pubs in Northern Ireland.

However, as a company we have to make commercial decisions and it was decided to sell the pubs.

“At the same time we are looking to open two new pubs in Belfast in the near future.”

Tim Martin, Wetherspoon’s

In a trading update earlier this month, Wetherspoon’s said sales UK-wide had slowed in recent weeks. But it is understood the five pubs which have now been sold had been under-performing for some time. Wetherspoon’s will continue to run its pubs in Belfast, Newtownards, Carrickfergus and Lisburn.

The company aims to open two new pubs in Belfast at a former JJB Sports in Royal Avenue, Belfast, and a former Methodist Church in University Road.

Wetherspoon’s said it intends to spend more than £4.5m and create 100 new jobs across the two developments, and wants to develop a new beer garden at The Bridge House in Belfast.

Colin Neill, chief executive of Hospitality Ulster, said the transaction was “great news. We are encouraged to hear that all the staff will transfer across to the new owners and that there will be no job losses.

“This is especially welcome as we move into the festive season, the busiest time of the year for the hospitality sector.

This purchase and announcement of a significant level of investment by the group shows the confidence that they have in the local hospitality sector.”

Co Down leads Michelin-recommended NI pubs

By Allan Preston

The Pheasant Inn, Annahilt, is among the best pubs to eat in Northern Ireland.

M

any of the finest pubs across all of Ireland have secured a coveted Michelin stamp of approval, but one county in Northern Ireland tops the bill.

The Michelin Eating Out In Pubs Guide 2017 recommends more than 500 pubs across England, Scotland,

Wales and Ireland, including 38 new entries.

In all, 32 pubs were selected across the island of Ireland, with seven in Northern Ireland.

But the classiest pub grub here is now officially to be found in Co Down, boasting six Michelin-recommended pubs.

Those selected are the Pheasant in Annahilt, the Poacher’s Pocket in Comber, the Parson’s Nose and Plough Inn, both in Hillsborough, Pier 36 in Donaghadee and Balloo House in Killinchy.

DECEMBER HRNI • 37

drinksnews

THE DUKE OF YORK, BELFAST Karen Sheppard, bar manager at The Duke of York, talks to HRNI TELL US ABOUT THE BAR The Duke of York is a traditional and historic Belfast bar, welcoming friends and visitors alike.

The light reflects from the antique whiskey mirrors onto the bright copper table tops.

Cabinets are home to whiskeys from long lost distilleries of Belfast, part of our whiskey heritage, and the shelves behind the bar are packed precariously with our huge range of Irish whiskey choices.

HOW DO YOU DRIVE SALES? Staff drive sales by being informed about the product they are selling.

Even at our busiest times a member of staff will be available to advise and assist with your whiskey choice.

WHAT MAKES THE DUKE OF YORK A WHISKEY BAR? In a time when an age statement on a whiskey was only for Scotch, the Duke of York stocked 12-year-old Redbreast.

Now we sell the largest range of Irish whiskey in Ireland and we are the proud winners of the Irish Whiskey bar of the year (Ulster) for the third year in a row.

This, combined with the wealth of historic memorabilia, makes The Duke a destination bar for Irish whiskey drinkers.

WHAT ARE YOUR BEST-SELLING BRANDS, AND PERSONAL FAVOURITES? Our best-selling brands are Jameson and 12-year-old Redbreast.

My own personal favourites is the 12-yearold Redbreast, a classic pot still with its trademark Christmas cake character.

I also love Yellow Spot, matured in three different casks for 12 years, resulting in an abundance of sweet caramel and Barry Crocket legacy, another pot still with vanilla, toasted oak and citrus notes.

38 • HRNI DECEMBER

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hospitalityexhange

Great food and a strong conference programme lead Hospitality Exchange

BY JANICE GAULT, CHIEF EXECUTIVE, NORTHERN IRELAND HOTELS FEDERATION

T

he scene was set for a great Hospitality Exchange 2016 with the industry in a positive frame of mind after a record summer, continuing reports of hotel expansion and strong autumn trading predicted.

The 2016 event kicked off with a gourmet dinner by Midsummer House Chef, Daniel Clifford, at the Merchant Hotel. Daniel was accompanied by his head chef, Mark Abbott who starred in this year’s Great British Menu and originally hails from Templepatrick. There was excitement on the evening as Mark Abbott scored a perfect 10 with his potato starter in the Northern Ireland heat of GBM. The menu was a treat for all diners with fine wines and a special whiskey cocktail designed by Dillon Bass. Our table gave it a perfect 10 as well!

The next day it was off to the Ramada Plaza, which was a hive of activity with the trade exhibition featuring over 50 companies. Many exhibitors offered special Exchange deals to the 500-plus delegates. The new layout with an enlarged seminar area and additional lounges proved extremely popular. The conference programme also included a special marketing masterclass by Professor Robert Kwortnik from the Cornell University School of Hotel Administration. It was the professor’s first visit to Northern Ireland and it was great to hear his enthusiasm for the region and its produce.

An economic outlook from the Economic Policy Centre at Ulster University and insights into hotel performance from STR and Savills along with a financial update from the team at First Trust Bank was warmly received.

Attendees were also treated to a rare view of the world of the inspector with Derek Bulmer. Editor of the Michelin Guide for over 30 years, Derek was joined by John McGrillen from Tourism NI who gave an overview of the Year of Food & Drink. The chef content of the programme featured a chocolate masterclass from Erik Van Der Veken – I can authoritatively report that his signature basil chocolates were delicious. Compere, Pamela Ballantine, was keen to offer her services as chief taster!

Delegates also heard some of the challenges and opportunities from tourism agencies. Tourism Ireland and Tourism Northern Ireland were in conversation with the BBC’s Mark Simpson. This dialogue was followed by a panel discussion with Ryanair, Ulster University, ITIC and Beannchor’s Bill Wolsey who opened the new Bullitt Hotel that weekend.

The conference programme was brought to a close with a keynote political address from Minister for the Economy, Simon Hamilton MLA, who spoke of government’s commitment to the sector and the proposed new Tourism Strategy.

The Posh Pumpkin Party with a Cinderella carriage, sparkling pumpkin and a fabulous autumnal menu was a fitting end to Hospitality Exchange 2016. Chef Noel McMeel was named as the Hospitality Hero - a very popular choice and a real ambassador for Northern Ireland.

The party went on well past midnight with this Cinderella slipping quietly away in the wee small hours.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Noel McMeel is named Hospitality Hero at Gala Ball L

ough Erne Resort Executive Head Chef Noel McMeel was hailed as a Hospitality Hero at the Hospitality Gala Ball.

The award recognises an individual who has made a significant contribution to the Northern Ireland industry and, as one of the most highly respected chefs here, Noel was a hugely popular winner.

The award recognised, among other things, Noel’s passion for utilising the finest locally-sourced Noel McMeel receives the award from Ciaran O’Neill, ingredients to thrill diners. president of the Northern Ireland Hotel Federation.

“I am thrilled to have been named a Hospitality Hero, and will continue to champion both the food, and visitor experience in Northern Ireland,” he said.

“Having worked around the world, it’s clear that we have something very unique to offer guests from both home and abroad, in terms of our incredible local produce and the warmth of our hospitality. I work with some of the most innovative and passionate suppliers, the most passionate in-house teams and dedicated individuals who have been the backbone of the industry over the years, and I’m proud to have played a role in developing the hospitality sector here alongside them.”

Ciaran O’Neill, president of the Northern Ireland Hotel Federation, who trained as a chef along with Noel, said: “The title of Hospitality Hero is a richly deserved one for Noel, he is a true ambassador for the industry with a genuine commitment to this region. Noel was a very popular choice for this award, and he’s a true hero in the eyes of many in this industry for his hugely positive approach to everything he undertakes, his vibrant and warm personality and his tireless work in showcasing everything we have to celebrate about the Northern Ireland hospitality industry.”

NIHF raises over £2,000 for Alzheimer’s Charity C

ommunity Fundraiser Maeveen Brown has expressed her gratitude to everyone from the NI Hotels Federation who contributed £2,868.85 towards the Alzheimer’s Society during a fundraising event held at the Federation’s two-day conference, Hospitality Exchange.

Ciaran O’Neill, president of Northern Ireland “My wife’s father has been Hotels Federation (NIHF) and operator of diagnosed with Alzheimer’s and Bishop’s Gate Hotel in Derry-Londonderry is pictured with his wife Anne Marie O’Neill and we are delighted to support the Community Fundraiser Maeveen Brown. charity in its fundraising efforts,” said Ciaran O’Neill, president of Northern Ireland Hotels Federation (NIHF) and operator of Bishop’s Gate Hotel in Derry-Londonderry. “I meet many people asking if there is anything I can to do to help, especially people who are affected personally by dementia. I would ask all of those who have expressed the desire to act and make a difference to those affected by dementia to get in touch with Alzheimer’s Society today.”

Maeveen Brown from the Alzheimer’s Society said: “I wish to sincerely thank Ciaran O’Neill in his role as president of the NI Hotels Federation for choosing Alzheimer’s Society as this year’s charity. All of this work has led to a greater understanding and a greater level of awareness regarding dementia. The public now realise that this is not just a natural part of aging. It’s a physical disease much like cancer and they are motivated to help us in the fight against it.

“If you would like to get involved then please do get in touch. Let us know why Alzheimer’s Society is close to your heart and how you would like to raise some funds, whether its £1 or £1000, every little bit makes a very big difference.

Visit our website www.alzheimers.org.uk.”

DECEMBER HRNI • 39

hospitalityexchange

Scenes from this year’s Hospitality Exchange Held at the Plaza Hotel Belfast over October 18-19, a bustling Hospitality Exchange included a two-day industry exhibition, masterclasses, Gourmet Dinner, Business Breakfast and Speaker Lunch, culminating in The Posh Pumpkin Party Gala Ball.

Preparing the Gourmet Dinner is Michelin-starred chef Daniel Clifford.

Clifford showcases his talents alongside his Midsummer House head chef, Templepatrick native and Great British Menu star Mark Abbott.

Mark Glover and Lee Taylor, pictured on the Hospitality Review NI stand at Hospitality Exchange with Gavin Carroll (The Merchant Hotel) vice president of NIHF.

Terry McCartney (Belmore Court) and Bill Wolsey (Beannchor Group) catch up with Economy Minister Simon Hamilton, star guest at the Speaker Lunch.

Pictured at the Speaker Lunch are James McGinn (Europa Hotel), Mandy Patrick (Park Avenue Hotel), Garvan Rice (The Old Inn) and Terry McCartney (Belmore Court).

Enjoying the Posh Pumpkin Party Gala Ball are Anna Toriola (NIHF), Ciara Lynch, Sonya Cassidy and Janice Gault, chief executive of NIHF.

Ciaran O’Neill, president of the NIHF, addresses guests

40 • HRNI DECEMBER

Hello ladies… pictured are Michael Stewart (Madison’s), Sean McLaughlin (Fullerton Arms), Brian Townley (Get Fresh) and Mark Glover (Hospitality Review).

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

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Offering valueadded security solutions for the hospitality sector

NIHF President Ciaran O’Neill visits the Diamond Systems stand at this year’s Hospitality Exchange.

Diamond Systems is a local, familyowned company specialising in the very latest fire and security solutions which not only protect, but add value to your business.

The team from Diamond Systems exhibited at the Diamond Systems was thrilled to round off the event recent Hospitality by attending the fabulous Posh Pumpkin Party at the Plaza Hotel, and were joined by Mike Estall, head Exchange event of UK Sales at Siemens Fire Products, Ron Hogg, in the Plaza managing director of Whitespace Design Consultancy, Mark Brooks, commercial manager at Belfast Giants, Hotel, Belfast, and Steve Thornton, head of Hockey Operations at showcasing Belfast Giants. one of their latest products - CCTV Analytics software from leading global manufacturer, Axis Communications.

The software was certainly a talking point for all the visitors to the stand, including NI Hotels Federation President Ciaran O’Neill.

Using innovative technology, the software provided gender and age analytics on all those who passed by the stand throughout the twoday exhibition.

Diamond Systems has been delivering fire and security solutions in Northern Ireland since 1987, and offer services in the design, installation, maintenance and servicing of all types of electronic fire and security systems.

Always at the forefront of technology, Diamond Systems is adding value to hospitality and retail businesses through CCTV analytics packages which track visitor numbers and profile customers, to enable more accurate forecasting of staffing needs, and evaluation of marketing and promotional campaigns. Remote CCTV viewing also helps improve efficiency and observe service standards, enhancing the customers’ overall experience at your premises or venue.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Who needs a weekly revenue meeting anyway?

BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE AS HOTELIERS WE ARE ALL TIME SHORT, SO DO WE NEED YET ANOTHER MEETING? WHO NEEDS A WEEKLY REVENUE MEETING ANYWAY? A Revenue Review is the most important weekly meeting you should have but how do you get the most out of it? And most importantly, how do you attain measurable actions each week.

My first rule is to keep it short and sharp and take that ‘big data’ and make it ‘significant data’.

The ideal scenario is of course to have a revenue system that can highlight those Key Performance Indicators for you – all in one place – and without the need for your team to run a dozen different reports from your PMS. If that isn’t the case then what should you really be focusing on.

HERE ARE MY TOP FIVE TIPS: 1. Review last week – rooms sold / revenue / occupancy - mark against your budget for that week along with the percentage and actual value you were up or down. Do the same against forecast and last years performance. Did you get anything right or anything wrong? What lessons can you learn?

2. Now look at the coming week – take your three main KPIs being rooms sold / revenue / occupancy and mark these against budget, forecast and for good measure, add how you are performing against the same week last year. As these dates will be in the future, you will have an expected pick-up (for all 3 KPIs) What do you need to achieve, both budget and forecast?

3. Note where you started the week off so for example 780 rooms sold / 78% occupancy / £64,000 revenue – BOB. Then when you come to next week’s meeting, you can review how the week started and then ended, so you can see pick-up in real terms.

4. Now do the same thing for the following month, rolling four weeks and preferably the next three months. Again your three KPIs rooms should be rooms sold / occupancy and revenue. Review where you are; what your budget is and what you need to achieve it; what your forecast is, what you need to achieve it and what you did for the same period last year. Do you have need dates? How can you fill? What strategies can you put in place?

5. The layer beneath is measuring either booking source or segment.

Tracking your market segments monthly or weekly will allow you to evaluate which segments are impacting your business and perhaps where you should be directing your sales or marketing spend. It is then critical to track your Booking Source and by source I mean, channel e.g. direct, agent, brand website or OTA. This will help establish which are performing; which are the most profitable; commission fees paid and which have the lowest cost of sale. You should evaluate how much impact each channel and segment is having on your business. It might surprise you!

The goal of all of this is to understand your business better but also to gain measureable actions. Get the data then use the data!

Visit www.rightrevenue.co.uk or email adrienne@rightrevenue.co.uk

DECEMBER HRNI • 43

energyefficiency

Could you be saving money on your energy bills?

A

s autumn draws in and the heating goes on, many businesses are looking at ways to reduce their energy bills. Replacing inefficient lighting, heating, air conditioning units and refrigeration can be one of the best ways to do this.

Upgrading to more efficient equipment can pay back within a relatively short period of time, with the savings achieved on energy bills being used to offset the cost of the upgrade. And over the lifetime of the equipment, businesses can enjoy further year-on-year savings.

However, we know that many businesses struggle to come up with the upfront capital needed to pay for new equipment, even when they recognise the opportunity. The good news is that there is a great scheme which can help.

INTEREST-FREE LOANS Interest Free Energy Efficiency Loans are available from the Carbon Trust, using funds provided to the Carbon Trust by Invest Northern Ireland. Business loans from £3,000 up to £400,000 are available.

These loans are interest-free and unsecured and are also designed such that in most cases the monthly energy savings should exceed the monthly repayments.

1

CASE STUDY: MARINE HOTEL One business which has taken advantage of the Energy Efficiency Loan Fund to deliver real financial benefits, is The Marine Hotel (Ballycastle), located on the North Antrim coast.

The hotel comprises 31 bedrooms, a bar and bistro, conference rooms, and wedding facilities.

Driven by increasing costs, and the need to keep rooms heated to an optimum temperature to ensure guest satisfaction, the hotel investigated the possibility of converting the existing oil fired heating and hot water system to LPG.

44 • HRNI DECEMBER

Despite the unit price of LPG being higher than oil, it was identified that efficiency savings from the new equipment could save the hotel over £1,800 a year. After being introduced to the scheme by their supplier, the hotel took advantage of an Energy Efficiency loan to part fund the project, which, based on potential savings, should be repaid in four years.

The hotel replaced their existing oil fired boilers with new, more efficient LPG boilers to supply the heating requirements and continuous hot water.

With the installation of ‘A’ rated boilers, and high efficiency, condensing water heaters, implementing the project displaced the use of over 40,000 litres of burning oil, giving a net CO2 saving of over 35 tonnes per annum.

In addition to this, as the project incorporated the installation of a web-based heating control system, the hotel gained greater flexibility in being able to heat the rooms based on occupancy.

Peter Larmour, Invest NI’s sustainable development manager, said: “Over the course of the last three years, Northern Ireland businesses availing of 0% financial support to implement these projects have realised estimated annual savings in excess of £7.2m.”

For more information about these schemes, visit the Carbon Trust website at: www.carbontrust.com/ni Terms and Conditions and eligibility rules apply.

The Carbon Trust is authorised and

regulated by the Financial Conduct Authority for consumer credit. The Carbon Trust is a company limited by guarantee, registered in England and Wales (number 04190230) with its registered office at 4th Floor, Dorset House, 2745 Stamford Street, London, SE1 9NT. Representative example of a 0% APR loan: £12,000 loan over 48 months = monthly repayments of £250. Total repayable £12,000.

1 Note that loans repayments will still need to be made, regardless of whether the projected savings are actually achieved.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

Energy Efficiency Loan Fund

Want to save money on your business energy bills?

Your out of date lighting, heating or air-conditioning units could be costing you dearly.

With an Energy Efficiency Loan from the Carbon Trust, upgrade to more energy efficient equipment or renewable technology to reduce your energy costs considerably.

Loans are available from £3,000 to £400,000* *subject to T&Cs To find out more visit

www.carbontrust.com/ni or contact the Carbon Trust on 028 9073 4398.

Energy Efficiency Loans are provided by the Carbon Trust with funds from Invest Northern Ireland The Carbon Trust is authorised and regulated by the Financial Conduct Authority for consumer credit. The Carbon Trust is a company limited by guarantee, registered in England and Wales (number 04190230) with its registered office at 4th Floor, Dorset House, 27-45 Stamford Street, London, SE1 9NT. Representative example of a 0% APR loan: £12,000 loan over 48 months = monthly repayments of £250.

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hotelnews

Ramada Plaza, Shaws Bridge to rebrand as Crowne Plaza B

elfast’s largest hotel group Andras Hotels has announced that it will be opening the first Crowne Plaza hotel in NI, following the upgrade and rebranding of its flagship property, the Ramada Plaza, Shaws Bridge.

The investment value will be £1.5m over an 18-month period and will see a complete refurbishment of all 120 bedrooms to the exacting Crowne Plaza standards.

Crowne Plaza Hotels and Resorts is an upscale, full-service hotel brand from InterContinental Hotels Group (IHG), and is designed with the modern business traveller in mind. IHG is one of the world’s leading hotel companies with over 4,900 hotels worldwide, in nearly 100 countries with more than 1,200 hotels in its development pipeline. The Crowne Plaza has over 400 hotels open globally.

IHG has awarded the Crowne Plaza franchise to Andras Hotels, which also owns and operates the Holiday Inn and Holiday Inn Express in Belfast.

“Crowne Plaza is recognised worldwide as a market leading upscale hotel brand and this has been in our strategy for quite some time,” said Rajesh Rana, director of Andras Hotels.

“The Crowne Plaza Belfast will be an asset to the Belfast tourism market and will help Visit Belfast and the Waterfront hall attract international delegates to the city.

Crowne Plaza Belfast) Philip Taylor, Europe hotel operations director - UK & Ireland, InterContinental Hotels Group is pictured with Rajesh Rana, director, Andras Hotels, Patricia Campbell, director, Hotel Openings, Europe, InterContinental Hotels Group and Alistair Twiname, director, design & innovation, InterContinental Hotels Group.

“Our future refurbishment plans for the bedrooms will complement the ongoing investment and improvements we have been

Galgorm Resort & Spa bags golf award

Colin Johnston, GM of the Galgorm Resort & Spa, accepts the award from IGTOA member Roddy Carr of Carr Golf and Tourism NI Chairman Terence Brannigan.

T

he 19th Annual Golf Tourism Conference & 2016 Gala Irish Golf Awards were held at The Grand Hotel, Malahide in October.

Picking up IGTOA 2016 Large Golf Hotel of the Year was Galgorm Resort & Spa, Co Antrim.

46 • HRNI DECEMBER

making to the property in recent years. Our total investment in the hotel will be in excess of £3m.”

Kilmorey Arms Hotel awarded three-star grading

T

ourism Northern Ireland has awarded the Kilmorey Arms hotel a threestar rating under its accommodation grading scheme.

The recently refurbished hotel has opened under new management achieving a three-star award on its first Quality Grading Assessment, indicating the accommodation Sam Hamilton and Claire McCauley of Kilmorey Arms is of a ‘very good receive Kilmorey Arms’ three star award. standard’.

Having first opened in the 1800s, the Kimorey Arms is a listed building steeped in history with undeniable character, offering 24 affordable and comfortable rooms.

“I congratulate the Kilmorey Arms’ new management for joining the scheme and helping to send a strong message to our visitors about the quality available within the Northern Ireland tourism accommodation offering,” said Caroline Adams, quality and standards manager Tourism NI.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

tourism-transport

Ryanair’s Belfast routes to Gdansk, Krakow, Lanzarote, Tenerife, Warsaw and Wroclaw take off R

BIA Ryanair flights) Ryanair’s Director of Route Development Kate Sherry is pictured with Belfast International Airport’s Business Development Director Uel Hoey.

Airport to put APD and roads at top of PfG Submission

B

elfast International Airport says it will place the removal of Air Passenger Duty (APD) and the need to invest in approach roads to the expanding airport at the heart of its Submission to the Draft Programme for Government.

Responding to the publication of the draft document, the airport welcomed the ‘new way of doing Government’ and hoped it would lead to positive benefits for local airports and Northern Ireland tourism.

Belfast International Airport Managing Director Graham Keddie, said: “We’re told this Programme for Government is going to be different from what went before.

“I sincerely hope that that will be the case. There are big wins for the local administration and one that stands out is investment in our roads infrastructure.

“Belfast International Airport will cater for over five million passengers this year and next year will be even busier. That means increased traffic on roads that are out-dated and not fit for purpose.

“We need to see investment in a dual carriageway from the M2 along the A57, involving a by-pass at Templepatrick, and upgrading of the busy A26 from the Moira Roundabout.

“We would also like to see movement on APD on short-haul flights. This lazy tax is anti-passenger, anti-airports, anti-competition and the sooner it’s devolved and then done away with, the better.

“The Programme for Government gives us the chance to be far-sighted and courageous. My appeal to our politicians is to grasp the challenge and produce results that benefit the entire economy and region.”

www.hospitalityreviewni.com

yanair celebrated the launch of six new winter routes from Belfast International Airport on October 31.

Inaugural flights to Krakow took to the sky on October 30, followed by Lanzarote, Tenerife and Wroclaw on October 31 and Gdansk and Warsaw on November 1. The flights were in addition to four new winter routes to Alicante, Berlin, Malaga and Milan, which began in September and October.

To celebrate the start of the Belfast International winter schedule, Ryanair released 100,000 seats for sale across its European network from £19.99.

“The launch of these four routes into Poland will deliver a comprehensive network

into this very important market from Northern Ireland,” said Uel Hoey, business development director at Belfast International Airport. “The addition of Lanzarote and Tenerife services, as well as the recent announcement of both Girona and Faro routes, will give local holidaymakers more choice direct from their local airport.”

Ryanair has also extended its Belfast summer 2017 schedule by adding a new twice weekly route to Faro which will operate between June and August, creating 12 routes in total including Berlin, London and Milan, which will deliver over 1.1m customers p.a. and support over 800 jobs at Belfast International Airport.

Stena Line wins ‘Best Ferry Company’ for the 24th time F

erry company Stena Line is celebrating after winning top ferry company for a recordbreaking 24th time at the annual Northern Ireland Travel and Tourism Awards.

The ‘Best Ferry Company’ award was presented to Paul Grant, route manager, Irish Sea North for Stena Line at the awards ceremony at the Slieve Donard Resort and Spa in Newcastle.

The awards ceremony was attended by over Paul Grant, route manager Irish Sea North 450 people from the local travel and tourism for Stena Line (centre), collected the award on the night, and is pictured with, from left, Zara industry and awards were given out over 30 Shaw, Awards presenter James Nesbitt, Julie categories, which is the largest number of Hastings of category sponsor Hastings Hotels, categories to date. and Sara Moore.

“We are absolutely delighted to win this much coveted award and it is particularly special as the recognition comes from our peers in the travel industry,” said Orla Noonan, head of Travel at Stena Line. “We have a fantastic, hardworking team at Stena Line and this accolade is a great testament to our total commitment to quality ferry travel on all of our routes, as well as our dedication to our customers.”

Tourism Ireland teams up with Visit Belfast to highlight new flight from Milan Bergamo to Belfast

Belfast is highlighted in a Milan metro station.

S

ome 1.3 million commuters in Milan will be seeing eye-catching ads for Belfast in metro stations across the city.

Tourism Ireland teamed up with Visit Belfast for a joint promotional campaign, which kicked off last month. The campaign aims to raise awareness of Belfast as a fantastic city break

twitter.com: @Hosp_ReviewNI

destination and to drive sales of the new Ryanair flight from Milan Bergamo to Belfast.

As well as the metro ads, the campaign also includes advertising on Facebook and email marketing, which will reach over 700,000 prospective visitors in northern Italy. Tourism Ireland will also spread the word through its strong community of Italian fans and followers on Facebook (about 220,000 fans), Twitter (almost 10,000 followers) and Instagram (almost 8,000 followers).

Tourism Ireland is also working with Ryanair on a separate radio and online campaign in northern Italy – highlighting ease of access to Northern Ireland, with an attractive airfare to tempt Italian travellers.

In 2015, about 22,000 Italian visitors were welcomed to Northern Ireland, up +2% on 2014.

DECEMBER HRNI • 47

tourismnews-venue

Northern Ireland’s tourism drive for 2017 kicks off at world’s largest travel fair A

major tourism push for 2017 kicked off last month, with 10 Northern Ireland tourism businesses travelling to London to join Tourism Ireland at this year’s World Travel Market (WTM). WTM heralds the beginning of Northern Ireland’s promotional drive overseas for the 2017 season.

Over three days, Northern Ireland companies engaged in thousands of meetings with GB and international tour operators – to negotiate and exchange vital contracts for 2017. Organisers estimate that more than £2.5bn worth of business was done at last year’s WTM. With about 180 countries and regions all vying for business at WTM, Tourism Ireland aims to stand out from the crowd and capture the attention of the global media and travel professionals in attendance. The organisation will highlight what Northern Ireland has to offer

potential visitors around the world, including our Game of Thrones connection, as well

Pictured are Vanessa Markey from Tourism Ireland, Aileen Martin from Hastings Hotels, Niall Gibbons from Tourism Ireland and Howard Hastings from Hastings Hotels.

Travel vloggers create new online film to showcase the Causeway Coast

P

Alex (left) and Marko Ayling (right), aka The Vagabrothers, are pictured with Elaine Moore, Tourism Ireland and Donal Doherty, Harry’s Shack.

opular travel vloggers (or video bloggers) the Vagabrothers have released a new online video Beautiful Northern Ireland Coast, one in a series of videos, or vlogs, which they will publish over the coming weeks. In September, Tourism Ireland enlisted the help of the Vagabrothers to showcase some of Northern Ireland’s top visitor experiences to prospective holidaymakers around the world.

The Vagabrothers are brothers Marko and Alex Ayling from California, vloggers (or video bloggers) who describe themselves as ‘backpackers and video bloggers on a mission to explore the world through its people’.

as iconic experiences like Titanic Belfast, the Giant’s Causeway and our unique National Trust properties.

Overseas tourism delivers about £454m per year for the Northern Ireland economy, helping to sustain valuable employment in local communities.

Now in its 37th year, World Travel Market is the largest B2B event in the global travel and tourism calendar, with more than 50,000 travel professionals from around the world and 3,000 international media in attendance.

Northern Ireland partners on the Tourism Ireland stand included the Causeway Coastal Route; Destination Mourne Mountains and Ring of Gullion; Giant’s Causeway; Lough Erne Resort; Seamus Heaney HomePlace; St Patrick’s Country – Downpatrick and Armagh; The Gobbins Visitor Centre; Titanic Belfast; Visit Belfast; and Visit Derry.

Tourism Ireland commissioned the Vagabrothers to produce a series of videos, or vlogs, to highlight Northern Ireland. In the film, viewers see them driving along the Causeway Coastal route, with stops at Mussenden Temple and the Bishop’s Palace at Downhill, as well as the Giant’s Causeway.

They also chat with Harry Doherty, of Harry’s Shack in Portstewart, where the brothers feast on delicious seafood; and they sample some whiskey at the Old Bushmills Distillery.

The series of films will be shared by the brothers on YouTube (they have 88,000+ subscribers). Marko and Alex have also been sharing photos and details of their trip to Northern Ireland on social media – with their 36,500 followers on Instagram, 26,500 fans on Facebook, on Snapchat and with their 11,000 Twitter followers (@vagabrothers).

Canadian travel professionals check out Northern Ireland A group of top Canadian tour operators and travel agents – all specialists in group tours and responsible for making the travel arrangements for a diverse range of large groups – have been visiting Northern Ireland. They were here as guests of Tourism Ireland and Tourism NI. The Canadians undertook an action-packed fact-finding visit – taking in Fermanagh, Tyrone and Belfast. Their programme included a cookery demo and lunch at Belle Isle Estate and a cruise on Lough Erne, as well as a guided tour of Blessingbourne Country Estate. They also visited the Ulster Museum and Titanic Belfast.

“Tourism Ireland was delighted to invite these top Canadian tour operators and travel agents to visit Northern Ireland, to see and experience some of our many great attractions and to encourage them to include Northern Ireland in their programmes for 2017,” said Dana Welch, Tourism Ireland manager in Canada.

48 • HRNI DECEMBER

Assumpta O’Neill (right) welcomes Canadian tour operators and travel agents and Kate Smith, Tourism Ireland (left), to Titanic Belfast.

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socialscene

Belfast’s coolest new hotel, Bullitt, opens in style F

ollowing a VIP launch party on October 14, Bullitt Belfast has welcomed its first guests.

Named after the Steve McQueen movie of the same name, Bullitt Belfast is a vibrant new concept from the Beannchor Group that will provide a cool new space for people to work, play and stay in the heart of the city.

Entrance to the contemporary new hotel is via Church Lane, through the Bullitt Courtyard and onwards into a lively ground floor space, featuring three bars (including Baltic, NI’s first skithemed bar) as well as a 58-seater restaurant, called Taylor and Clay and an Espresso bar.

The £7m development from the Beannchor Group – the people behind the award-winning Merchant Hotel, Little Wing Pizzeria, National Grand Café and The Dirty Onion – has created an exciting new social hub, located on the doorstep of Belfast’s social and shopping district.

Joris and Jill Minne

Sorcha Wolsey with Bill and Petra Wolsey

Joel and Danielle Neill

Claire Bennett and Jeff Tosh

Greg and Aideen Hughes

Toolmaker Scot is Top Dog in Tennent’s Gold Cup at Drumbo T

The top dog is pictured with Tennent’s promotional girl Sarah Moore; Connor Magill, regional sales manager, Tennent’s NI; owner William Hyslop; and trainer Robert Guiney Gleeson.

Tanya and Drew Connolly from McSwiggans, Newry, with Rod McCrory from Tennent’s NI.

John Cassidy and Stephen Cassidy from The Hatfield, with Tennent’s girl Sarah Moore.

Sean and Lena Farrelly from Lough & Quay, Newry.

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oolmaker Scot, owned by William Hyslop (Kilmaurs, East Ayrshire) and trained by Robert Guiney Gleeson was the leader of the pack at the Tennent’s Gold Cup Final (October 22) at Drumbo Park Greyhound Stadium, winning the three-week festival of racing’s most sought after £5,000 prize.

The final six dogs were whittled down from those who participated in one of Drumbo Park’s biggest race events of the year, with a total prize pot of £10,000.

Particularly pleased with the high calibre of entrant in this year’s competition, Paula Colhoun, customer marketing manager for Tennent’s NI, said: “Our ongoing partnership with Drumbo Park supports this event which has long been recognised as a highpoint of the sporting year and which is also a fantastic social occasion.

“We enjoyed a superb turnout for the gala final night with an exhilarating finish to the headline race. The Grandstand Restaurant also enjoyed a full house which added to the electric atmosphere and general air of excitement and fun.”

DECEMBER HRNI • 49

socialscene

Exclusive Australian wine range

launches in NI

Paula Keane, Brendan Kerr, Ivanhoe Hotel and Stephen McMillan, Stick and Stones

Joe Roberts – Peter Lehmann Wines

Joe Roberts – Peter Lehmann Wines, Jon Worsley – Liberty Wines, Emma Haughian – United Wine Merchants

Michael Stewart – Madison’s Hotel, Paula Gracey – Sunday Life

Gillian Vaughan and Anya Magowan

U

nited Wine Merchants recently celebrated the Northern Ireland launch of a new range of Australian wines from Peter Lehmann with a wine-matching lunch for customers and media at Zen on Adelaide Street in Belfast.

Octogenarian Lehmann is arguably the most famous man in the Australian wine business producing wines of exceptional quality in the Barossa Valley for decades.

Now three award-winning labels from his winery, Wildcard, Art’n’ Soul and Portrait will be distributed in Northern Ireland by United Wine Merchants.

“Peter Lehmann, the man, has an unrivalled reputation in Australian wine production; he was the first Australian wine industry figure to be recognised in the inaugural list of Australian Honours for his contribution to Australian wine and is widely held in high esteem amongst his peers, acknowledged with an International Wine Challenge Lifetime Achievement Award in 2009,” said Martin McAuley, managing director of United Wine Merchants.

“We are delighted to partner with Liberty Wines, Peter Lehmann’s UK distributor, to bring new wines to the Northern Ireland marketplace. The labels we are introducing will appeal across a number of palates, price points and meet current market demands.”

50 • HRNI DECEMBER

Joe Roberts and Jon Worsley with Martin McAuley (centre), managing director of United Wine Merchants.

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socialscene

UWM showcases its Santa S Rita portfolio quare Bistro Lisburn was the venue for an exclusive Santa Rita wine evening recently. Andrés Alvarado, corporate export manager Europe Santa Rita wines, along with Ciaran Meyler, wine development manager at United Wine Merchants took guests through seven delicious courses, at Square Bistro, Lisburn each matched with a Santa Rita varietal.

Stevie Higginson, chef and owner of Square Bistro

Matthew Fitzpatrick, Emma Haughian United Wine Merchants and Andres Alvarado.

Christina Higginson, owner Square Bistro, Ciaran Meyler, wine development manager at United Wine Merchants, Stevie Higginson, Matthew Fitzpatrick, United Wine Merchants and Andrés Alvarado, corporate export manager Europe Santa Rita wines

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DECEMBER HRNI • 51

Classifieds AMUSEMENT & LEISURE

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Yearbook

2017

editorial:

northern ireland’s leading pay to play supplier: • Poker Machines • fruit Machines • big screen and led tv’s • club & Pub gaMing Machines • Pool tables • digital juke boxes • quiz & skill gaMes oasis retail serViCes ltd, oasis house, MallusK driVe, neWtoWnaBBey, Bt36 4gX eMail: sales@oasisrs.CoM WeB: WWW.oasisrs.CoM tel: 02890 845 845

drinks distributors

2 deceMber

advertising:2 deceMber

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

NI key Accounts Manager: phil Maguire NI Sales Representatives: Chris Mills & Maura Bradshaw

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

52 • HRNI DECEMBER

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

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DECEMBER HRNI • 53

CUSTOMER SERVICE CENTRE

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

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

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

54 • HRNI DECEMBER

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DRINKS DISTRIBUTORS

ENERGY SUPPLIERS

COFFEE SUPPLIERS

CATERING EQUIPMENT MANUFACTURERS

COFFEE SUPPLIERS

INDUSTRY ORGANISATIONS

Northern Ireland Hotels Federation

CATERING EQUIPMENT

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

INDUSTRY ORGANISATIONS

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

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DECEMBER HRNI • 55

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

FOODSERVICE

FOODSERVICE

PROPERTY CONSULTANTS

Mark Carron MRICS

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

Thomas Osborne MRICS

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

Martin McGreevy MRICS

Always working with local producers

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

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

56 • HRNI DECEMBER

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Our Services include the re-upholstery of: Suites, Bars, Hotels, Restaurants, Office Seating, Cinemas and Hospitals.

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DECEMBER HRNI • 57

thelastword

The Last Word • NAME : MARK FRY • COMPANY : STEPHENS CATERING EQUIPMENT • JOB TITLE : SALES MANAGER

ENTERTAINMENT:

FAVOURITE TV SHOW: Only fools and horses FAVOURITE FILM: The Shawshank Redemption ALBUM CURRENTLY LISTENING TO: Coldplay FAVOURITE BAND: Coldplay LAST BOOK READ: John Grisham The Partner FAVOURITE CELEBRITY: Kate Beckinsale

SOCIAL:

FAVOURITE FOOD: Chinese FAVOURITE RESTAURANT: Boojum LAST HOTEL YOU STAYED AT: City West Dublin LAST BAR/NIGHTCLUB YOU VISITED: Robinsons Belfast FAVOURITE PLACE IN WORLD: Home LAST HOLIDAY: Amsterdam 2016

DRINKS:

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Coke BEER OR CIDER: Guinness WHITE OR RED WINE: Red WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Gin everytime COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Kate Beckinsale, Megan Fox, Del Boy and Rodders

The most important life lesson: Don’t rush into things!

58 • HRNI DECEMBER

ONE ITEM YOU COULDN’T LIVE WITHOUT? A mirror WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Mark Wallberg WHAT IS YOUR IDEAL JOB? Sales manager at Stephens Catering HOW LONG HAVE YOU BEEN IN THIS ROLE? Two years

FAVOURITE QUOTE: UNREAL

DESCRIBE A TYPICAL DAY? Not long enough

INSPIRATION IN YOUR LIFE? My children

WHAT WAS YOUR FIRST JOB? Falcon Gas Range installed in Lisburn

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Don’t rush into things!

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S I P R E S P O N S I B LY . © 2016. GRE Y GOOSE. ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS.