Hospitality Review NI Feb 2017

Fifth Quarter_Hos Review_A4.pdf

1

19/01/2017

14:18

TM

The official publication for

C

M

Y

CM

MY

CY

CMY

K

DOWN TO EARTH, WITH A GOOD HEAD ON HIS SHOULDERS, THIS CHARACTER WILL

STRONG, DIFFERENT AND DISTINCTIVE, H E R A P P R O A C H WA S S M O O T H A N D H E R TA S T E I M P E C C A B L E .

B R AV E , B O L D A N D U N C O M P R O M I S I N G , H I S D E L I V E R Y WA S S M O O T H B U T H I S I M PAC T F U L L OF P U N C H .

D E E P A N D L I G H T. S M O O T H A N D S H A R P. T H I S C O M P L E X F L AV O U R K E E P S E V E RYO N E O N T H E I R TO E S .

W A K E Y O U W I T H A S T A R T.

FEBRUARY 2017

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

WHOEVER MAKES YOUR HEART FIZZ

JUST ADD Eat as many raspberries as you like, but always drink responsibly.

Chambord Black Raspberry Liqueur ©2017. Chambord is a registered trademark. All rights reserved.

FEBRUARY 2017

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

The Official Publication for

Frustration as Stormont fallout

halts progress of licensing modernisation

By Emma Deighan

The Mindful Consumer: The buzzwords and the menu with Tony and Jen’s - pg7

Raising the Bar: Hayden Lambert on his round-the-world cocktail journey - pg18

T Royal Acquaintance: British Airway’s Brenda Morgan on her MBE and trade partnerships - pg22

Taking the Plunge: Portaferry Hotel one year on - pg26

Year of Food and Drink Banquet: The who, what and where - pg34 www.hospitalityreviewni.com

he Bill had reached committee stage last year and hopes were high that in 2017 the Modernisation of Liquor Licensing Legislation could finally be realised but the RHI fiasco followed by Deputy First Minister, Martin McGuinness’ resignation led Stormont to collapse and the announcement of a snap election.

Joel Neill, Operations Director of Hospitality Ulster, told Hospitality Review that there was a Joel Neill degree of frustration among the hospitality industry due to the hard efforts put in to getting the Bill to its ‘most advanced stage in years’ and his sentiments were echoed by some of the industry’s top traders.

“Last year when the Assembly was up and running it was the furthest we’ve been in terms of progressing this Bill, and it was a six or seven year process to get us to that stage,” explained Joel.

“Unfortunately, now, it pulls the rug from under our feet somewhat,” he continued.

A modernised Liquor Licensing Bill would allow the Northern Irish trade to operate more efficiently, profitably and on a level with other European travel destinations by

twitter.com: @Hosp_ReviewNI

applying ‘measured, carefully thought-out amendments’ to existing legislation said Joel.

But an impending election, reshuffle of seats and roles could add an extra year or more to any changes being made to the Bill, signifying a two-year wait for any such changes.

“Easter remains one of the industry’s biggest concerns,” continued Joel. “We regularly get calls from tourists asking what there is to do over Easter but we have prohibitive legislation in place that is discouraging tourists from coming here and fully enjoying what the trade has to offer.”

Hospitality Ulster estimates that the loss in income from the restriction of hours for the sale of alcohol over the four-day Easter period to be in the region of £16 million with many businesses in the sector operating on a 20 per cent margin and these losses could be set to continue given the hold up on the hill.

Ken Sharp, proprietor of The Boat House and The Salty Dog hotel and bistro, both in Bangor, is one such business owner feeling the impact of existing Easter trading laws: “The Easter period Ken Sharp is key because it’s when more people are around. In the hotel we regularly get visitors on Good Friday who want a glass of wine with their meal, either with us or when they cont’d page 6 FEBRUARY HRNI • 3

news

Skill shortages in the kitchen - a threat to trade Hospitality bosses say a deficit of chefs is among the biggest challenges to the industry here.

By Rachel Martin & Emma Deighan

A

s the hospitality sector looks back on the 2016 Year of Food and Drink, business owners say future growth is being hampered by a lack of new talent.

Northern Ireland has more restaurants and hotels opening than ever before, but those to the fore of the sector say they are struggling to find enough skilled employees.

It comes as one of the region’s five catering colleges says it has seen a 20 per cent drop in the number of students enrolling on its courses compared to two years ago - meaning the real damage has yet to come.

Barry Smyth, lecturer in Hospitality and Culinary Arts, Southern Regional College (SRC), said: “There is a slight demographic dip and we do expect slight variation from year to year, but we really noticed it this year.

“It’s a massive, massive growth area, but the

problem is that if you tell people about studying catering they assume you are going to be a waiter or a chef when in reality there’s so much more to the industry than that - there are delis, food production, accountancy, PR and food product development.

“We need to speak to children before they make decisions about what they want to do and let them know about what opportunities are out there.”

Joel Neill of Hospitality Ulster said tackling skill shortages was part of his organisation’s objectives for this year: “This shortfall in skill set is something we’ve known for a while and it covers all restaurants; from high calibre establishments to the pub that serves wholesome, easy grub.

“We are looking at ways to encourage more people into the industry and expand the skills

base of those already working in the trade.”

Chef Simon Dougan MBE, who founded the Yellow Door Deli, is among those in the trade who are struggling to find the right people, which in turn is hampering business progression he said.

“You’re trying to move your business forward - we want to grow our businesses and be able to go for big jobs, but sometimes you’re nearly afraid to do that in case you’re not able to get the staff,” he said.

“If you can’t get students, then what else can you do? You train them yourself,” and that is the mantra that other leaders in the trade are following.

Chef Sean Farnan opened his awardwinning restaurant the Moody Boar in Armagh four years ago, and has become a key advocate for other young professionals coming up through industry.

Sean started his career at 16 as a kitchen porter before going to catering college. He said: “I always say you’ve got to keep an eye on your KPs - if you see your KP always looking over watching the chefs with an interest in what they’re doing, then you’ve got someone with an interest and that’s good they are often the ones who have that drive and passion for what they do - you can’t teach that and that’s what the industry really needs.”

And Niall McKenna launched James Street South’s apprenticeship in 2014 training up young culinary enthusiasts, many of whom have secured roles in his kitchens.

Joel went on to add that Hospitality Ulster has ‘soft launched’ a training APP that it hopes will become an essential tool for anyone already in the industry keen to improve their skills. It covers food, beverage and service; from making coffee to cocktails and winepairing; “It’s a handy tool for people to use while they are working on the job. It offers GNVQ levels one to four and makes basic upskilling easy and accessible. All premises can register and put their staff through it. All of the proof of learning is through the app.”

Acting Editor: Emma Deighan 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: e.deighan@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 FEBRUARY

Hospitality Review is copyright © Independent News & Media Ltd 2016

Find us on Facebook: www.facebook.com/#!/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

comment&news

Carrying on regardless I

t’s a privilege to write my first editor’s comment as I take hold of the reins at HRNI while Alyson is on sabbatical. Compiling the first issue of 2017 has given me a good insight into what lies ahead for the local hospitality trade and it would seem uncertainty is at the heart of it, given the Stormont unrest and imminent Brexit effect. One thing I have learned; however, the trade is a resilient force to be reckoned with.

No matter what’s going on the background you are innovating in the foreground and benefiting from a flourishing tourism industry. Newcomers to the trade and growth among existing members is testament that this sector will be a driving force for the economy in 2017.

Emma Deighan

ACTING EDITOR

Positive Growth over Festive Trading Period

Cyprus Avenue - Belfast’s newest restaurant Karen Hoey, Senior Corporate Manager at Danske Bank and Richard McCracken, Owner and Head Chef at Cyprus Avenue.

T N

I’s hospitality industry boasted strong results over the Christmas period revealed Hospitality Ulster.

The food, drink and accommodation divisions all saw increases in trade compared to 2015 with hotels and accommodation providers feeling the positive spend most.

Ninety eight per cent of the accommodation sector was up on trading compared to last year while 77 per cent of the food industry confirmed growth and 74 per cent of the drinks trade was up on 2015.

Speaking about the thriving Christmas of 2016, Joel Neill of Hospitality Ulster said: “Across the board Christmas was excellent.

These outcomes show that the industry is innovating and rediscovering its market.

“These days it is difficult to survive. You have to diversify and these results show that the industry is doing that.

“The hotel industry is booming in Belfast.

Everything is up and it’s a very healthy sign. It’s not going to cure the issues that are out there but it helps set premises up for the year ahead and sees us move on from previous festive periods that really harmed the trade including the flag protests and big freeze of 2010.” www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

he hospitality scene in Ballyhackamore has welcomed Cyprus Avenue to its portfolio of eating establishments.

The restaurant, in which £250,000 has been invested and 25 jobs created, is part-supported by Danske Bank and run by Richard McCracken.

Richard, a chef with over 12 years’ experience working in Scotland, London and Paris, is setting out to offer customers within the area a casual dining bistro.

The emphasis, he says, is on good local produce, while remaining familiar and affordable.

The restaurant seats up to 50 guests and features an outside patio area. It will open from 9am seven days a week.

Richard said: “Growing up I always wanted to have my own restaurant and cooking was something I fell in love with while studying in Glasgow. Every summer I would come home and gain first-hand experience with Danny Millar, working my way up from a kitchen porter through the ranks at Balloo House.

“The building in which we have opened had been empty for a while. Given its proximity to the city centre, high footfall and the overall appeal of the area, I knew it was too good an opportunity to pass up.

“There has been a complete refurbishment of the unit with a significant extension. The kitchen has moved upstairs allowing us to utilise the entire ground floor space for customers. A number of other businesses in the area have maintained the original architecture of the buildings and this was something we were also keen to preserve.

The interior is completely bespoke with exposed red brickwork and fittings made from mahogany and leather.

“When I presented my business plan to Danske Bank, they bought into it straight away and were very keen to support me.

They’ve been with me every step of the process and on hand for advice any time I’ve needed them. They’ll still be providing support on a day to day basis and it is reassuring that they are so supportive of a start-up business.”

Karen Hoey, Senior Corporate Manager at Danske Bank added: “At Danske Bank we are keen to support businesses of all sizes.

The hospitality sector is a major contributor to the local economy and is going from strength to strength.

“Richard’s refurbishment of the property is in keeping with a number of other businesses in Ballyhackamore, adding to the already diverse offering to consumers in the area.”

FEBRUARY HRNI • 5

have been out for the day, but they can’t be served and they don’t understand why. People say it’s only one day but it can make a big difference.”

Meanwhile Sean McLaughlin, owner of The Fullerton Arms Hotel and restaurant in Ballintoy, which relies heavily on the tourism sector given its Causeway Coastal Route location, Sean believes the current fall-out and McLaughlin the delay in modernising laws is preventing the hospitality trade from truly benefiting from inward visitors.

“Our already outdated draconian laws in relation to licensing laws is sadly amidst other burning platforms and controlled by, well, religious beliefs. If we are to have any chance to capitalise on the inward tourist numbers and increasing visitors to our wee Norn Iron then we need meaningful change by those who wish the best for the people and not their pockets by stealing a living on the hill and changing nothing.

“I am unsure what the snap election will bring but I am fearful that tribal politics will take us back to a place where I believe no rationale thinker wants to go. One thing is for sure; it won’t let us bask in any glory. And the potential to damage the inward tourism is massive. As my business is 75 per cent visitors you can be rest assured any blot in confidence in our Northern Ireland product and reduction in numbers will have an impact not only to me but to the whole of the causeway coastal route.”

Beannchor Group which has been at the heart of reviving the Cathedral area of Belfast through its portfolio of hotels, bars and nightclubs over the past two decades knows full well the repercussions of the existing legsilsation. It too, despite being the largest independent operator of its kind in Ireland has felt the pinch.

Speaking to HRNI, Sorcha Wolsey, Operations Director for Beannchor Group said: “Bars and clubs are facing yet another Easter Sorcha Wolsey trying to explain our archaic

cont’d from page 3

O

1

6

BU

I T

26

i

Overseas visitors up on last year T

MADE. NOT MANUFACTURED.

AVAILABLE EXCLUSIVELY AT

02890339955 drinksology.com

licensing laws to bewildered tourists. At a time when we should be trying to keep up with our burgeoning tourism industry by bringing our licensing laws into the 21st century, the current political situation has left us completely in limbo. This is incredibly frustrating for everyone in the industry; we just want to be able to meet our customers’ needs but can’t because of the current licensing situation.”

The Liquor Licensing bill wasn’t the only campaign affecting the trade that was parked up due to the unrest at Stormont. The announcement of a restructure of the current rating system – a joint lobby between Hospitality Ulster and the Northern Ireland Independent Retail Association (NIIRTA) – also took a hit.

The package proposed would shake-up the rating policy setting out a rating system that was fair and in accordance with commercial rate payers’ individual circumstances.

Speaking about the rates proposal when it was first announced, Finance Minister Máirtín Ó Muilleoir said: “Replacing the Small Business Rate Relief Scheme with a new £22 million investment in small retail and hospitality businesses is among the big ticket items on the minister’s list of changes,” but with no minister in place this potentially marks a further hold up in implementing changes that would greatly benefit publicans and other hospitality businesses.

“The proposed model would provide a more targeted rate relief,” added Joel. “Not only would this scheme be beneficial for many existing independent retail and hospitality businesses, it would also potentially benefit new businesses with a substantial rate reduction, which would greatly assist start-up costs.”

Despite these setbacks, Joel remained positive about the progress made in having the hospitality and tourism industry recognised as a key economic driver and vital to the future of the Northern Ireland Economy, which “should help get us back on the agenda when we eventually get devolved government back on track”.

In the meantime, Joel said Hospitality Ulster will ‘continue to lead the fight at Westminster on the important issues of Duty and Tourism VAT’.

here was an eight per cent growth in overseas visitors and 17 per cent growth in revenue to Northern Ireland for JanuarySeptember 2016, Tourism Ireland revealed.

This represents more than 1.6 million overseas visitors between January and September, up eight per cent on the same period in 2015. Holiday visitors grew by 11 per cent and, more importantly for the economy, revenue from overseas visitors to Northern Ireland grew by 17 per cent (almost £436 million).

Niall Gibbons, CEO of Tourism Ireland, said: “The figures published by NISRA confirm that we welcomed more than 1.6 million overseas visitors to Northern Ireland during the January to September period in 2016, an increase of eight per cent over the same ninemonth period in 2015. Visitor numbers from

GB grew by five per cent, from North America by 13 per cent and from Mainland Europe by 14 per cent. Overseas holidaymakers increased by 11 per cent, with particularly strong growth in holidaymakers from Mainland Europe (+19 per cent). Overseas visitors delivered almost £436 million for the local economy, up 17 per cent; revenue from visitors from North America grew by an exceptional 48 per cent.”

Tourism Ireland’s targets for 2017 will see Northern Ireland welcome 2.15 million visitors, representing further growth of 3.4 per cent over 2016, delivering about £557 million to the Northern Ireland economy.

Since Tourism Ireland was established, 25.3 million overseas visitors have come to Northern Ireland (2012-2016), generating approximately £5.6 billion for the economy.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

interview

The mindful consumer Mintel anticipates that 2017 will see an influx of ‘well-ness’ trends in the food service industry, which identifies new opportunities for restauranteurs and food providers. Here HRNI chats with couple Tony O’Neill and Jen Curran who are already one step ahead with their Lisburn Road establishment ‘Tony & Jen’s’…

‘C

lean’ eating, ancient grains, paleo, vegan and bioavailability are just some of the buzzwords infiltrating menus of late.

These ingredients and diet terms have exceeded fad time frames to become enduring members of the menu and this year the latter are set to gain momentum. Mintel calls it the ‘year of the extreme’ when consumers will demand dishes that demonstrate a level of consciousness across the board, from nutrition to waste mindfulness.

Set up in 2015 to capitalise on this growing demographic seeking meals with nutritional morals, Tony and Jen’s is the brainchild of Tony O’Neill, 33, a fitness and nutrition professional and his partner Jen Curran, 29, a model, journalist and health enthusiast.

Originally, a pop up venue, Tony and Jen’s serves up locally sourced, traceable www.hospitalityreviewni.com

ingredients to form dishes that impact on the body ‘mentally and physically’.

“Alongside our regular menu we actually have a full vegan menu. We do get many people on FODMAP diets; these are common for people with digestive issues. Where we are really fortunate is that we are able to cater for most people,” said Tony, describing his health-focused offering.

With price points falling into the average bracket – a coffee costs £2.20, mains range from £3.50 to £9.50 – Tony and Jen’s is a winning recipe for its savvy diners.

“We get a real mix,” said Jen, the baker of the team. “From people calling in after a trek up Cavehill to refuel, to people with munchies who want something that hits the spot but is guilt free. We also get people recovering from illness or injury who know that our food will benefit them.”

twitter.com: @Hosp_ReviewNI

Tony and Jen have to keep up with the most discerning client base and this month their own personal studies revolve around ‘bioavailability’, explained Tony; “We want food that is recognisable for the human body - the easier it is to digest, the more energetic and efficiently it functions.”

Nutrient-dense is another term rolling off the tongues of the health-astute. It has paved the way for ancient grains to feature in almost every meal. Quinoa is now a table essential but newcomers to the scene; farro, teff and sorghum are packing an even greater nutritional punch.

“Most of our meals are created using some kind of weird ingredient from tiger nuts to chia seeds and every odd sounding hard-topronounce word in between,” said Jen. “One of the coolest things we have is banana ice cream which is frozen bananas blended to replicate ice cream texture. We change the flavours every month, the most recent being raspberry ripple and orange pecan crunch. It’s like Ben and Jerry’s but so guilt free.”

Although Tony and Jen’s is flanked by strong competition it’s clear that it is tapping into a very profitable trend, but with that comes ‘laborious’ efforts said Tony.

“Our cuisine is healthy food, which relies heavily on scientific feedback. New studies come out every day and we are both obsessed with learning about them.

“We know our food prep is laborious with everything being constructed on site, but we believe it’s how it should. The Lisburn Road boasts over 100 places that serve hot food so it’s important we take nothing for granted, keep working hard and learn from our mistakes,” he said.

Twelve new pancake varieties, a ‘pop tart’, a ‘brekkie hash with roasted veg’ and a ‘wafflewich’ (a healthy peanut butter and jam waffle sandwich) are the new additions to the couple’s portfolio of dishes this year while their specialty coffees that flirt with the ‘golden latte’ trend will continue to impress the visitor who is short on time.

“We make all our syrups in house and they are made without using any sugar at all,” continued Tony. “The base flavours of these coffees use organic cacao and pure oil extracts.

Similarly, the hot chocolate is a blend of cacao, maca, cinnamon, Himalayan salt & xylitol.”

Looking to the future the pair are dedicated to the ‘food with enzymes and not chemicals’ ethos: “We both agreed early on in business that if that ethos ever became compromised due to a failing business model, then we walk away from it. But there will always be competition no matter what industry you’re in.”

FEBRUARY HRNI • 7

foodnews

Boojum to

open two new restaurants in Belfast The burrito giant has plans to extend its existing portfolio by adding a new store on the Lisburn Road and Victoria Square.

By John Mulgrew

The Maxwell brothers

I

t’s understood as many as 100 new jobs could be created with the latest expansion of the Mexican food chain as plans have been submitted for the new store on the Lisburn Road, taking a unit beside the retail development housing Marks & Spencer Foodhall.

It’s combining two separate units, one of which was formerly home to an estate agency. It’s also believed talks are still underway to secure its new restaurant site at Victoria Square.

Food critic Joris Minne said: “Boojum is a wonderful phenomenon. When John Blisard first introduced the concept to Belfast, people had little or no clue as to what a burrito was. Now, Boojum has achieved what is often considered miraculous by marketing people: becoming a generic term. In our family we talk about having a Boojum for dinner.”

Owners, brothers David and Andrew Maxwell, opened their latest Boojum restaurant in Belfast city centre last summer - a 95-seater restaurant in Great Victoria Street.

The brothers, who took over Boojum two years ago say there are several more stores in the pipeline. Speaking about the Great Victoria Street restaurant, David Maxwell said: “We have added additional kitchen space ... with this store we have geared up to go for larger, corporate catering orders. Currently in the Belfast stores we don’t have that luxury. It’s a big step for us.”

8 • HRNI FEBRUARY

City Airport launches £30k food competition Belfast City Airport has partnered with Food NI and local councils for a competition that will celebrate the legacy of NI Year of Food and Drink.

G

eorge Best Belfast City Airport has partnered with Food NI and all local councils to launch the search for Northern Ireland’s Best local food and drink product – offering a staggering prize of £30,000 free marketing support and brand visibility at the airport for the winner.

Michele Shirlow, CEO of Food NI, and Katy Best, Commercial and Marketing Director The competition at Belfast City Airport is open to food and drink producers based across Northern Ireland, with the £30,000 prize including £20,000 of branding on site at Belfast City Airport and £10,000 of online support through the airport’s digital channels.

To take part in the competition, producers should submit their entries via email to cortney@ lighthouseni.com by March 3, 2017, with each of the 11 local councils then selecting three products from each area to progress through to the next stage of the competition.

The chosen products will then feature on the airport’s Facebook page, with the most popular from each council progressing to the final. This will take the form of a tasting session judged by a panel of food and drink experts.

Katy Best, Commercial and Marketing Director at Belfast City Airport, commented: “With 2.67 million passengers from all over the world travelling through the airport each year, the winning producer will have full exposure to a fantastic level of footfall and visibility. We would urge all companies, no matter how big or established they are, to enter.

“The competition will help to significantly raise the profile of all the short-listed products, not just the winner, and we are working closely with all local councils to ensure the geographical reach of the competition extends right across Northern Ireland.”

Michele Shirlow, CEO of Food NI, added: “This competition is a fantastic opportunity to shine a spotlight on some of our most talented and exciting food and drink producers, who are vital to Northern Ireland’s hospitality sector. Our local products are world class and last year they really began to receive the recognition they deserve, both nationally and internationally, through the NI Year of Food and Drink.

“This competition is a way of building on the legacy of 2016 as we aim to make Northern Ireland a ‘go to’ food destination over the next three to four years.”

For more information on how to enter and to download an entry form, visit www.belfastcityairport.com/foodni

Record breaking year for St George’s Market

B

elfast’s historic St George’s Market enjoyed a record breaking year for visitor numbers in 2016.

More than one million people visited the Market between January 1 and December 31 last year.

Almost 20,000 people visited the Market each weekend, meaning that each of its trading days enjoyed an average of more than 6,500 shoppers.

According to the figures for the year, the Market’s busiest month was September, with more than 97,000 visitors. This was followed December and then July. The Market’s busiest single weekend was that of December 8-10, when almost 25,000 people passed through its doors.

The figures were also boosted by the two hugely successful and award-winning Twilight Market events in May and November, which between them attracted almost 46,500 visitors.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

– restaurantprofile

Dormans, Magherafelt Head chef Dean Coppard talks to HRNI about the legacy of Dormans and putting a distinct Australian stamp on the menu... do the people of Mid Ulster so my aim is create the best pie in Northern Ireland, the kind of pie that reminds you of one your granny would have made - perfect!

WHEN DID YOUR RESTAURANT OPEN? It first opened in 1905 and since has grown and evolved, most recently after an extensive refurbishment and a substantial investment from Henry and Teresa McGlone in 2016. It is now in its fourth generation with Henry and Teresa’s sons Conor and Ryan being involved more closely. I was appointed Head Chef in October.

TELL US ABOUT THE SPACE YOU HAVE. The bar features dark wooden elements with deep reds and greens, it is a very open space.

Modern touches include original art pieces that pay homage to sporting greats from the past and present, which are always a talking point with customers.

WHAT FEEL ARE YOU AIMING FOR? My aim as Head Chef is to create food that will not only meet our customers expectations but to exceed any preconceptions of gastro pub food.

WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? We are in the process of rolling out our new menu in the upcoming weeks. We are inspired to always utilize local produce and in Mid-Ulster we have many fantastic local suppliers such as Clearwater Farm were we get our beef. Our Signature Dormans’ burger and pie use this. As an Aussie we are known to love a good pie, as

www.hospitalityreviewni.com

DOES YOUR MENU CHANGE OFTEN? It will change according to what I can source locally but there are some key dishes that never come of the menu - our customers simply wouldn’t let it happen! Our specials change on a daily basis and it’s a great way to inspire the rest of the kitchen team, Calum and Elaine who add their flare to the menu and love to create new dishes. Tasting time is a favourite time for all the team.

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We are lucky to be surrounded by loughs and rural farming communities, so we’re really going to push hard on sourcing locally and informing our customers about the local suppliers available on their doorstep. I’m also lucky enough to be featured on Tv3’s now ‘The Six O’clock Show’ which gives us a great chance to showcase exactly what we do here at Dormans.

WHAT IS YOUR FOOD SOURCING POLICY? As Head Chef with so many great artisan producers coming to the forefront as part of FoodNI’s Year of Food and Drink I am on a mission to showcase and support as much of these amazing suppliers as possible. My team and I want to learn as much as we can about our suppliers and educate our Front of House team on the suppliers as well so they fully understand the menu too.

WHO ARE YOUR CUSTOMERS? Overall, it can be defined in two demographics - during the week we serve mostly families and business lunches whilst at the weekend it is a mix of families, friends and sports fans.

twitter.com: @Hosp_ReviewNI

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Brexit is a challenge. The whole situation has led to some uncertainty and has affected the price of some items. We’ve really had to adapt and try and diversify in our sourcing and buying.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? I think what Dormans offers is truly unique, the people and the atmosphere come to life.

HOW WAS TRADE OVER THE PAST YEAR? The bar was closed for refurbishment in Spring 2016 and reopened in August, however in this time the kitchen team assisted in our sister bar Mary’s Bar. Dormans has been trading for five months, with me at the helm for three months with continuous growth. Our team is extremely driven in all parts of the business, we want to see growth each month and we want to continue to be the best.

HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? As a group we are extremely ambitious, customer satisfaction is pivotal to everything we do. We will be introducing new menus and dining options. The latest string to our bow was the opening of our Gourmet Burger Bar, a few minutes’ walk from Dormans. With award season coming up we have our sights set on adding some more accolades.

Address: 15 Queen St, Magherafelt Tel: 028 7963 1194 Facebook, Instagram & Twitter: @ dormansbar Mon-Thurs 12-4pm Fri-Sun 12-6pm

FEBRUARY HRNI • 9

We must build on success of Year of Food & Drink

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

W

hile the ‘official’ Year of Food & Drink is over, there will continue to be a focus on further initiatives to build on its success in 2017 and beyond. We are all ready to carry forward the legacies of this imaginative initiative.

There’s much that Food NI would wish to do to ensure the long-term growth of the hospitality industry throughout Northern Ireland. I believe that we are on a journey to establish a genuinely world-class food culture here and to be recognised as an international centre for the highest quality food and drink and exceptional culinary skills. I appreciate greatly the tremendous support for Year of Food & Drink from our hospitality sector, which has such massive potential for sustainable growth.

We have great hotels, fine restaurants, talented chefs and a reputation for professional and friendly service. We must carry this forward in 2017 and not rest on our laurels. For instance, I’d like to see more local chefs featuring on television and specialist magazines in Britain and the Republic of Ireland, the two most important markets for food, drink and tourism. Tourism Ireland and Tourism NI have done a tremendous job to promote the hospitality sector here.

All that’s great about Northern Ireland food, culinary innovation and excellence was encapsulated, for instance, in the new Northern Ireland Signature Dish created by the ‘cooking

collective’ of Niall McKenna, Ian Orr, Kelan McMichael and Chris McGowan. I’ve had an opportunity to enjoy their sensational Born and Braised dish developed around shin of beef from Peter Hannan’s multi-award-winning Hannan Meats. And what a marvellously tasty dish it was.

The other two dishes in the unique competition – Buttermilk Lamb and Lough Neagh Eel – were also superb. All three are on menus in hotels and restaurants across Northern Ireland. What we now have is a deliciously different dinner option to follow the much-loved Ulster fry. And it’s a memorable dish that has the potential to travel widely, one that good food lovers outside Northern Ireland can certainly enjoy.

It really has been a marvellous year for dozens of smaller companies that are now benefiting hugely from the heightened interest in their products demonstrated by hoteliers and restaurateurs here. It was great to see many chefs working with producers on new product ideas. Educators at institutions such as Belfast Met and North West Regional College’s Foodovation Centre have also contributed significantly to new product development.

Councils in many parts of Northern Ireland have been making a major contribution to our most important industry by arranging markets

and other events for them to market their products to the wider community. Several have also weighed in to help the smaller firms enhance skills through programmes in key areas such as marketing, innovation and skills.

We certainly need to continue to focus on strengthening skills in the food and hospitality sectors.

Tourism NI and Tourism Ireland have been marketing our hospitality sector very effectively here and abroad and now appreciate that a vibrant and creative food scene draws visitors.

The quality, outstanding taste and wholesomeness of our food are now at the heart of our tourism offering. And justifiably so.

The imaginative and bold Year of Food & Drink initiative has proved a resounding success and has achieved the objectives set at the very start of what has turned out to be a very professionally delivered campaign. The global PR achieved coverage in various publications was worth £30m last year – well ahead of the original £10m target.

A huge amount has been achieved during the year. We have to build on these achievements in 2016 and beyond especially in key areas such as new product development, sales outside Northern Ireland particularly in Great Britain and the Republic of Ireland, and to go from being a good food region to a great one.

There’s a great deal more to do. For instance, in Great Britain, our most important market and one that will remain crucial post-Brexit, especially in terms of helping smaller companies to build market share there.

American-themed restaurant opens at Lisburn Leisure Park B

Boston Grill proprietor Robert McGregor and head chef Andrew Logan announce the new 150-seat restaurant in Lisburn

10 • HRNI FEBRUARY

oston Grill is a new 150-seat restaurant tapping in on the high footfall at Lisburn Leisure Park.

The £250,000 restaurant, which was launched by Robert McGregor, has created 35 full and part-time jobs.

The fully-licensed restaurant plays on Boston’s close Irish links with a menu that reflects the tastes on both sides of the Atlantic. The menu includes a choice of steak cuts including ribeye, fillet, sirloin and a 16oz T-bone alongside ribs and homemade burgers situated alongside fresh fish, colcannon and seasonal classics – much of which is locally sourced.

A warehouse-styled interior is complete with high ceilings, illuminated neon signage and exposed red-brick walls adorned with framed

pictures of iconic Boston landmarks and events.

Boston Grill will open seven days per week under the supervision of head chef Andrew Logan.

Robert McGregor said: “I chose Lisburn Leisure Park for Boston Grill as it’s a high footfall location nestled between the cinema and bowling alley and its close proximity to Lisburn city centre.

“Along with my team I have thought carefully about the menu choices and hope that there’s something on the menu for everyone enjoy.

Already, the concept of Boston Grill is proving to be a success and I am currently working on plans to develop the brand and roll it out in other similar locations in Northern Ireland.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

q&a

A Day in the

Life

John Whyte, Head Chef Armagh City Hotel WHAT IS YOUR CURRENT ROLE, WHEN DID YOU TAKE IT UP AND WHAT DOES IT INVOLVE? I’ve been the Head Chef of The Armagh City Hotel for more than 12 years now. I oversee one of the largest hotel function operations in Northern Ireland and often cater for over 1,000 people on a regular basis. I manage a fine dining restaurant, grill bar, carvery lunch, breakfast and deli area. I have good relationships with local suppliers and source the best produce from the borough’s Food Heartland to ensure an excellent dining experience for my customers using quality ingredients.

WHAT IS YOUR BACKGROUND IN HOSPITALITY/TOURISM? I have been a chef for over 20 years. I trained in the old Brunswick Street College of Business Studies. Before taking on the position at The Armagh City Hotel, I worked as second chef in the Hastings Group’s Europa Hotel for 10 years.

I’ve cooked for many famous celebrities including President Bill Clinton and his family in their first important visit to Northern Ireland. I’ve also worked in some of the best restaurants in Belfast

“

I’m still a hands-on chef and try to spend as less time in the office as possible.”

www.hospitalityreviewni.com

PROUDEST MOMENT OF YOUR CAREER TO DATE My proudest moment was when I received a Head Chef Janus award. I was up against very tough opposition from other top hotels. I really WHAT ARE THE BEST/WORST PARTS OF thought I was the underdog and didn’t prepare an YOUR JOB? acceptance speech! To be given respect from my The best part is that every day is different. Food fellow colleagues as a head chef was a great thing styles and trends are always changing and I can honestly say I never get bored. I love cooking with for me personally. It was also a great thing for the Armagh City Hotel. We have come a long way local ingredients, cooked simply but to a high since then, through careful planning, knowing our standard. I want my food to showcase my area, the Food Heartland of NI, where I live and where customers and looking forward. I think the hotel I have grown up. This is what my customers want and the borough has surpassed a lot of people’s and keeps them coming back. My wife thinks I’m expectations. nuts, because when we are off or on holidays it BEST THING ABOUT BEING INVOLVED always revolves around food and drink! There aren’t too many industries or careers out there IN THE LOCAL HOSPITALITY/TOURISM where you can meet so many dedicated and SECTOR passionate people. It’s infectious! The worst part The best thing this year is becoming an active is the unsociable hours which can affect family member of the Food Heartland Hospitality Forum. life.

County Armagh is where a lot of Northern Ireland’s best ingredients come from including Bramley WHAT DO YOU FIND MOST apples, cider, eels and beef. The Forum was set up CHALLENGING ABOUT THE HOSPITALITY/ by local chefs who are passionate about artisan food produced in their local area. We promote TOURISM SECTOR? Changing the perception of the catering industry. local suppliers and their produce on our menus and cook it at demos at festivals and events. We work It’s still seen as manic, unsociable, low paid and high pressured. These are the messages taught to to promote these great ingredients not only to local customers but also to international guests. kids in schools rather than that they can become entrepreneurs, managers, executive chefs, head WHAT DO YOU LIKE TO DO TO UNWIND chefs, sous chefs, product development chefs all of whom are well paid and respected members AWAY FROM WORK? of society. The sky is the limit for kids who work I love to run. It helps clear my head and de-stress. with the right coaching, attitude, mentoring and I have finished three Belfast Marathons. I find that education process. you really get to know yourself as a person in endurance sports. I enjoy endurance sports and pushing myself. In the New Year, I will be cycling a OUTLINE A TYPICAL DAY lot more. It’s a little easier on the knees!

The first thing I do when I come in is to check that all orders from the previous day have arrived and are of a high standard. I then make sure TELL US SOMETHING ABOUT YOURSELF all the chefs are well prepared and that their FEW PEOPLE MAY KNOW work stations are clean and tidy - an untidy work I love classical music. Most people who know station means a disorganised chef! The customer me think I’m an old grunge rocker but I listen to is priority in this game and I constantly remind my Classic FM constantly at home and whilst driving. staff the importance of this. I then work alongside I’ve even started going to the Ulster Hall to listen my chefs during prep and service. We work as a to performances like Vivaldi’s Four Seasons…years team. I’m still a hands-on chef and try to spend ago that used to be Stiff Little Fingers, how times as less time in the office as possible. change! including The Terrace Restaurant on the Lisburn Road. I also spent a few years working in London at The Copthorne Tara Hotel in Kensington.

twitter.com: @Hosp_ReviewNI

FEBRUARY HRNI • 11

drinksnews

Cheers for United Wines Ltd

Northern Ireland drinks distributor United Wine Merchants Ltd. (UWM), is celebrating the end of a good year with success for two global wine labels that appear on its portfolio.

A

ustralian winemaker McGuigan Wines has become the first winery in history to be named fourth-time International Winemaker of the Year at the 2016 International Wine and Spirits competition (IWSC) in London while Viña Santa Rita has been named 2016 Winery of the Year by Wines of Chile.

Martin McAuley Manging Director of United Wine Merchants Ltd says that the Northern Ireland company is proud to claim a stake in the vineyards’ success: “It is well documented that McGuigan enjoys huge loyalty from wine drinkers here, indeed, Northern Ireland is the winemakers largest market outside of Australia and, as we have recently been informed, more McGuigan Black Label is drunk here than in the whole of Western Europe. Santa Rita was added to our portfolio in 2013 and has built momentum year on year with 2016 delivering a 30 per cent uplift on sales versus last year. This is reflective of the quality of the wine and the fact that it is the best-selling Chilean brand on the island of Ireland is no surprise.”

The recent addition of Peter Lehmann, another Australian label familiar to the Northern Ireland consumer, adds to the extensive United Wine Merchants portfolio making the brand more readily available to consumers here and contributing to a good year for the Lurganbased company.

Lavazza

Drink-driving detections down on last year as tests double

By Sophie Inge and Nevin Farrell

According to figures released 383 drink-drivers were detected between November 24, 2016 and January 3, 2017 in Northern Ireland.

T

he crackdown marked the first time police have been able to perform random breath tests at vehicle checkpoints following new legislation introduced last year. The most recent figure was 16 fewer than the number recorded during the previous winter’s operation.

The offender with the highest reading this year was a Jaguar driver from Co Antrim. Dermot Patrick Walsh (48), from Cairnlea, Ballygally, was more than four times over the limit when he was stopped by police as he drove to a bottle bank in December.

At the end of December, police had told Ballymena Magistrates’ Court that a mobile patrol was behind Walsh and noticed the Jaguar vehicle driving slightly onto the wrong side of the road before it made a sharp turn into a Spar store. The married father-ofthree pleaded guilty to a charge of driving with excess alcohol, and was banned from driving for a year and fined £400.

Speaking about the new legislations and its results Assistant Chief Constable Alan Todd said: “We said at the start of the campaign that we would use the new legislation to increase the number of people being tested on our roads to increase the chance of people being caught.

“So we’ve kept our side of that. Tests have gone from just under 5,000 last year to almost 11,000 this year. And on the back of that the number of detections has fallen to 383. Having said that, 383 people over the drink-drive limit on the roads of Northern Ireland is not a success story for us because those are people who continue to ignore or dismiss the safety message that we’re giving. So there’s still work to be done.”

Those caught drink-driving ranged from a driver of just 17 to an 80-year-old. The vast majority were male - who made up 85%. of the drivers caught drink-driving. The highest rating was over four times the legal limit. In addition, 300 people received warnings for having alcohol in their system, despite being below the legal limit.

12 • HRNI FEBRUARY

“We have had a good 2016,” said McAuley. “We’re seeing some growth in wines with a higher price point. The Northern Ireland palate is maturing and consumers are becoming more discerning, they also understand wine more and are prepared to pay an extra £1/£1.50 when they know that’s going on the quality of the wine as opposed to the duty because the duty on a £5 bottle of wine is the same as it is on a £15 bottle.”

The surge in the popularity of gin has also contributed to the company’s success with Caorunn and Whitely Neill performing well in the off-trade and the on-trade where they are increasingly appearing on the gin menu.

“In 2017 we’ll continue to build on the growth of the popularity of gin but of course our core focus will remain on driving our wine business in terms of not just seeking new wine lists and giving new off trade offers but also in continuing to develop and strengthen our portfolio,” McAuley concluded.

a unique experience F

rom Italy with passion, Lavazza has over 120 years’ experience in the art of blending the perfect cup of coffee, inspired by Luigi Lavazza’s initial journey of discovery in 1875. The family-run business, now in its fourth generation, has always stayed true to the pillars of Lavazza tradition, ensuring every Lavazza cup has the mark of true Italian quality and taste.

Lavazza is more than just a quality coffee, it is also an opportunity for your everyday business. Over 120 years of dedication and passion make us qualified as the coffee experts to the professionals. From bean to blend, we take pride in our coffee at every step. It is this level of care that ensures our products are of the highest quality. The key to Lavazza success lies in constantly growing, innovating and evolving without ever betraying tradition. Through innovation and product development we continuously strive to enhance consumer’s enjoyment and ensure that every cup provides a new and unique experience.

For further information please contact Valeo Professional 028 9267 3316.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

Proudly distributing

Want to taste the quality? Tel: 028 9267 3316

advertorial

Diageo raises a glass to Kevin Publican Kevin Cassidy enjoys a Guinness with Diageo to mark 40 years as proprietor of The Hatfield House, Belfast and half a century working in the local hospitality industry…

Kevin Cassidy celebrates 40 years as owner of The Hatfield House and below (l-r): Paddy McKenna, Kevin, Kieran Cassidy and Austin Guy, Diageo.

K

evin came to Belfast from Draperstown when he was eighteen years old. He got a job in the Alderman bar on the Crumlin Road and has been in the industry ever since.

Kevin served his time as an apprentice bottling his own Guinness and worked his way up progressing into the management of several of the city’s busiest bars and it was forty years ago when he got the opportunity to buy the Hatfield House on the Ormeau Road.

Since then, he has worked solidly and seen his fair share of the troubles but his business has thrived in spite of challenges much like his longest-serving supplier, Diageo.

A lot of Kevin’s success is owed to his charming character and popularity in the industry.

Reflecting on the past 40 years it was clear that in the early days the lower part of the Ormeau Road was described by many as a deprived area but Kevin has always insisted ‘it’s the people that matter’ and has reinvested significantly in the area. In fact when Kevin and his sons bought and developed the land adjacent to the Hatfield over five years ago people thought he was crazy. There had never been a restaurant in the area and he was convinced that there was a demand. Kevin and sons got to work developing ‘The Graduate’ restaurant and creating an appetite for it within the local area.

Today the business caters for a growing clientele providing all-day dining and offering an extensive range of cocktails, fine wines and craft beers.

The Hatfield House is very much a family 14 • HRNI FEBRUARY

affair with a personal touch. Kevin’s four sons; Mark, who sadly passed away last year, Kieran, John and Stephen have all been active in the operations of the business.

Throughout the years Kevin has seen the hospitality industry become a fierce playing field, one which is continually evolving and to sustain business he is always looking at ways to develop.

He has witnessed trends come and go including the ever-increasing consumption of alcohol at home and the price differential with the off trade growing annually but having developed the business from a small bar and off sales to a multifunctional venue capable of catering for all types of events and all age groups, this has seen him move with the

demands.

An historical venue, the bar was originally built in 1873 and retains all of the original interior and exterior – making it an aesthetic treasure in the city. Maintaining old features is a labour of love for Kevin and such is the charm of those old ornate ceilings and that iconic front façade. Kevin had the bar listed so it is preserved for future generations as an outstanding example of an historic hostelry.

There have been few changes to the comfortable horseshoe bar on the Hatfield’s ground floor since a large scale refurbishment of the front of the premises went ahead in 1995.

A frequent venue for Irish traditional music sessions, poetry readings and arts events,

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

advertorial

this evocative and comfortable old lounge is actually a replica of the horseshoe bar on the Titanic and was, in fact, originally built by the same group of Italian craftsmen who worked on the ill-fated liner.

Maintaining a listed building such as The Hatfield necessitates constant attention and Kevin and his family have followed that scheme up by developing the floors above The Graduate into a plush new live venue called The Liquor Library, and an expansive new function suite.

Upstairs in the beer garden, visitors can sit among the chimney pots and enjoy a view over the city which Kevin compares to ‘a scene from Mary Poppins’. Hop House Awnings and heaters have made it an all-year round facility.

History is never far from the surface at The Hatfield and Kevin has decorated the walls over the years with an intriguing assortment of historical items and memorabilia salvaged from the former gasworks site nearby on the Ormeau Road. He has also built up a rich array of signed sports memorabilia, original whiskey mirrors, and even a signed copy of the Good Friday Belfast agreement which proves very popular with tourists.

In terms of services, The Hatfield has an extensive traditional offering; live music nightly making it a frequent venue for traditional music sessions, poetry readings and arts events.

Kevin is known for having provided a bit of a platform for creating and nurturing local musical talent over the years. For example, the Rapparees band, who he brought together in the bar while they were studying at university, still manages to fit in a gig in the Hatfield now and again despite travelling the world entertaining crowds with their modern twist on traditional music.

Kevin has maintained a strong relationship with Diaego, enjoying a long-term working alliance with Paddy McKenna who has always supported the bar in any way he could. This relationship has grown and today the baton has been passed on to Kevin’s son Kieran who www.hospitalityreviewni.com

works closely with the support today from Austin Guy. “Austin has been looking after the Hatfield House for fifteen years. Austin is unbelievable at his job and supports the venue in so many ways, from coming up with his brilliant ideas and helping us push not only his products but the venue as a whole. It’s through partnerships such as these that we are able to keep doing what the Hatfield does best,” said Kevin.

Congratulating Kevin on his years of service to the trade Austin Guy, Diageo added: “Diageo is delighted to be able to raise a glass

“

The Hatfield is an iconic establishment in the industry and that is down to the vision, determination and dedication of Kevin Cassidy and his family...”

to Kevin and Kieran Cassidy to mark their forty years at the Hatfield House. One of Diageo’s key customers in NI, the Hatfield is an iconic establishment in the hospitality industry and that is down to the vision, determination and dedication of Kevin Cassidy and his family.

Here’s to the next forty years.”

twitter.com: @Hosp_ReviewNI

While Kevin is very much a celebrity in the trade, he is no stranger to welcoming global superstars through the ornate doors of The Hatfield including Oscar winning actor Tim Robbins who has enjoyed playing many gigs as well as more recent TV stars Kit Harrington and Paula Malcomson.

Predictably, perhaps, it’s also a venue much favoured by filmmakers. It’s been used in a variety of successful movies including Titanic Town, starring Julie Walters and A Belfast Story with Colm Meaney.

Despite the expansion of the business, Kevin has still maintained a personal touch between staff and customers. He has mentored many different staff members through the years, some of which have gone on to manage and now own their own successful bars as far away as New York and Christchurch and who would still regularly keep in touch.

He has also invested heavily in staff training with one of the chefs having entered the business as a kitchen porter.

While his son Kieran is stepping up to the mark Kevin still plays a key role in the business and possesses the same level of enthusiasm for his beloved bar as he did four decades ago. Customers still call in to chat with the man of the moment.

The whole family especially his wife, Marie along with a large number of dedicated customers are extremely proud of what Kevin has achieved over the years and the outstanding contribution he continues to leave in the local hospitality industry.

FEBRUARY HRNI • 15

wineblogger

Wine Blog from #wineblogger

I’ve got it down to a glass a day!

Y

es it’s that time of the year again. How many of you have already broken your new year’s resolution? I heard a good one the other day; ‘People worry about what they eat and drink from Christmas to New Year, when they should really worry about what they eat and drink from New Year to Christmas’ so get back up on the horse.

Whilst conducting wine tastings I’m often asked the question, ‘how many calories or how many units are in a bottle of wine’?

Wine calories are a hot topic right now, especially with all of the trendy Mediterraneanbased diets and red wine’s resveratrol tie to healthier hearts and trimmer waistlines.

Red wines typically have slightly lower amounts of residual sugar than white wines.

So if you are strictly comparing apples to apples, the calories in red wines will often be a little lower than those found in a glass of white wine. Although, most nutrition charts

by Ciaran Meyler

don’t split hairs on residual sugar content and allow for both red and white wines to weigh in at 25 calories per ounce of wine.

While white wines often retain more sugar in the fermentation process, the additional caloric burden is quite negligible, unless it is a sweet dessert wine or ice wine.

For your typical Chardonnay, Sauvignon Blanc, Pinot Grigio and the like, you can still count on 25 calories per ounce of white wine.

Just like all other aspects of caloriecounting, it’s the portion size that really matters. Most nutrition charts have a calorific content that is based on a 4 ounce glass of wine (literally a half cup), yet most wine glasses are filled with 5-6 ounces of wine, making a realistic glass of wine more like 125-150 calories per ‘real world’ serving.

You will have noticed over the past year more and more low alcohol wines are going on to the market. Wines from 5.5%11.5% abv are much more common.

The difference between a light Prosecco Frizzante at 10.5% (approx 8 units) and a big Aussie Chardonnay at 14.5% (approx 11 units) is huge. If you like to drink moderately throughout the week stick to low alcohol wines and you’ll avoid that groggy feeling on a Tuesday morning. For lower alcohol wines try Sartori Prosecco or why not try a wine style drink such as Lambrini Skinny which has the same great taste of original with only half the calories.

That’s right; 125ml gives you just 29 calories!

QUOTE OF THE MONTH:

“AT THE FIRST CUP MAN DRINKS WINE, AT THE SECOND WINE DRINKS WINE, AT THE THIRD WINE DRINKS MAN.” Japanese Proverb

16 • HRNI FEBRUARY

Quiet Man Irish Whiskey voted Dram of the Year

W

hisky lovers in Britain have voted The Quiet Man Single Malt from Northern Ireland Dram of the Year in 2016.

The Quiet Man 8-Year-Old Malt, produced in Derry by the Irish whiskey distillery of the same name, was chosen by visitors to Whisky Lounge festivals in British centres during the year. They also awarded The Quiet Man’s commercial director Michael Morris a silver medal for his presentations at the festivals.

The judges, referring to The Quiet Man, said: “Seriously, what these guys have achieved in such a short space of time is unbelievable. The quality of the whiskey they are drawing from cask is very good. It is good to see such a relatively young whiskey being recognised and rewarded.

“Too often the glory hunters are looking for whiskies 30-plus years old whilst ignoring the virtues of the younger drams amongst us.”

The Quiet Man, led by Managing Director Ciaran Mulgrew, has revived distilling in Derry and is close to completing a new distillery at the city’s regenerated Ebrington Square, a former army base.

Mulgrew is also managing director of Niche Drinks in the city, producer of Irish cream liqueurs such as Saint Brendan’s.

Old Bushmills 21 years named Ireland’s Best Single Malt Whiskey

A

21-year old single malt from Old Bushmills Distillery in Northern Ireland has been named Ireland’s Best Single Malt 2017.

The single malt from Old Bushmills Distillery, produced at Bushmills village, was listed in the latest edition of the influential Jim Murray’s Whisky Bible 2017.

Bushmills Single Malt Whiskey 21 year old is aged for a minimum of 19 years in former Oloroso Sherry and Bourbon-seasoned casks, then transferred into Madeira casks for a further two years.

Murray, a highly respected whisky expert, tested 1,241 new samples for the latest edition of his guidebook.

Jim Murray’s Whisky Bible 2017 marks 25 years since he became the world’s first full-time whisky writer and contains taste notes for around 5,000 drams. Murray won Glenfiddick Whisky Writer of the Year award three times.

In his book Murray provides tasting notes and ratings for around 4,000 whiskies. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

bacardibrown-formanprofile

Raising the bar

New Zealander Hayden Lambert, owner of the new and hip Melbourne bar Above Board, and all-round cocktail maestro talks learning the tricks of the trade in Belfast, his inspirations and humble beginnings.

WHAT INSPIRES YOU? That’s a tough one but my wife Erin and my son Marley inspire me to be a better person every day and hopefully that reflects in the person I have been and I am still becoming.

WHO DO YOU ADMIRE IN THE NI BAR TRADE? Tim Herron is a great friend of mine and a very humble guy who continues to work in the bar trade. He’s a sound and humble bloke with a great work ethic and an awesome personality.

We need more Tim’s in the world.

WHAT CHALLENGES HAVE YOU FACED IN YOUR CAREER? Loads! There are far too many to mention

18 • HRNI FEBRUARY

but I think challenges make you better. Some you do really well with and some you don’t.

In November with the help of my wife and my business partners I opened a 16-seat cocktail bar in the heart of the up and coming suburb of Collingwood, located just outside Melbourne CBD. I’m proud to say that I built a lot of the bar. I left the American walnut bar top and cabinetry to the experts! This has and will bring its own challenges, which I look forward to facing.

WHAT ADVICE WOULD YOU GIVE A BAR PERSON WITH ASPIRATIONS? Be prepared to start at the bottom. If you want to learn then find the best people to learn from. Try to keep things moving and fresh and avoid long periods without personal growth.

Dare to dream big and don’t be scared to tell others of your dreams. In bars you never know who you will rub shoulders with, they could be the key to achieving your dreams.

WHERE DO YOU HOPE TO GO FROM HERE? Well we just opened Above Board in November so I’m looking forward to what this year brings. Hopefully we will be on our way to completing our second project by the end of next year.

P&G Stir over ice: 30mls Bar Liberty Fino Sherry – or Fino Sherry of your choice 25mls St.Germain 7.5mls fresh lemon juice 2 dashes of Orange bitters

COCKTAIL RECIPE

HOW DID YOU START OUT IN THE BAR TRADE? I started out helping in the hostel bar my brother was running in Austria. At first I was collecting glasses and then I moved into making drinks behind the bar. That lasted two months and by some chance I ended up in Italy running a bar in a campsite on the outskirts of Rome. That’s where I learned so many valuable lessons but where I really fell in love with bartending was under the influence of Sean Muldoon at the Merchant Hotel, Belfast.

METHOD Strain into an ice cold coupe glass and garnish with a lemon twist

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

pubnews

Balloo Inns pumps £500k Wetherspoon’s to reinvest in NI in Parson’s Nose refurb W

By Margaret Canning

T

Balloo Inns’ Director Jennie Sweeney, Chef Danny Millar, Balloo Inns’ Director Ronan Sweeney and interior architect Paul.

he Michelin-recommended, multi awardwinning gastro-pub, which opened in 2009 in Hillsborough and is part of the Balloo Inns Group is undergoing a £500,000 revamp this month.

Parson’s will receive a substantial expansion of the dining pub’s kitchen facilities to allow for an extension to its menu.

The redesign will take inspiration from the pub’s county Down environs with traditional features including locally-sourced stone tiles identical to those installed in the historic royal Hillsborough Castle as part of its recent refurbishment.

A recruitment campaign is part of Parson’s Nose redevelopment programme with the group hoping to attract experienced and passionate food and hospitality professionals

to join its team.

Ronan Sweeney, Managing Director, Balloo Inns, said: “We will continue to offer the same first class produce including local seafood, premium dryaged steaks and pub grub classics, but are also particularly excited to be introducing new culinary features to the menu including lighter, more casual dining options...”

The Parson’s Nose redesign, which will be completed in a number of weeks, is being led by commercial interior architect, Paul Haffey.

This major investment comes as Balloo Inns enjoyed a strong trading year and retains its positions in the prestigious Michelin ‘Eating Out In Pubs’ Guide 2017.

etherspoon boss Tim Martin says the pub chain will ‘look again’ at Northern Ireland locations such as Londonderry and Coleraine, where it sold bars last year.

The business sold five of its nine pubs here to the home-grown Granny Annie’s Group in 2016, leaving it with four bars, in Belfast, Carrickfergus, Newtownards and Lisburn.

It is planning to open another two venues in Belfast, in the city centre’s Royal Avenue and in a disused Methodist church on University Road.

Planning permission has been granted for the city centre bar, but as yet not the other one.

While Mr Martin wouldn’t divulge how much he sold the other bars for, he did say his reinvestment would be ‘more than we got from the sales’.

The company has also secured planning permission for a beer garden at its Bedford Street premises which, including the two new properties, will amount to an investment between £4m and £5m.

“We will probably have another look at Derry, Ballymena and maybe Coleraine in a few years’ time,” said Mr Martin.

Wetherspoon recently announced that like-for-like sales had risen by 3.4 per cent and total sales by 1.6 per cent.

Misiones launches Rengo Reserva

Fifth Quarter Belfast Brew B

ased in Belfast’s Linen Quarter, a district that was once the epicentre of trading here and where mill after mill was packed with character and unforgettable history is the brand new Fifth Quarter Belfast Brew.

The self-named ‘improper fraction’ of Belfast has played on the yesteryear of the city and the personalities that make the linen industry such a compelling story by creating four creatively-named craft beers and ales.

The Waker-Upper Lager (4.1% ABV) is named after a ‘one-armed sailor who went from house to house knocking on doors with a stick’ to ensure punctuality at the mills says the brewing company. Meanwhile Barefoot Millies Wheat Beer (4.6% ABV) references the conditions in which the ladies at the mills worked ‘tough but they put their heart and sole into every yarn’.

The Infamous Amelia Red Ale (4.3% ABV) pays homage to the hive of activity that was Amelia Street, a 100 feet-long thoroughfare bookended by pubs and home to ladies of the night. The fourth member of the Fifth Quarter family is Twelve Cut Hank IPA (4.7%ABV) that celebrates the global acclaim placed on Belfast’s hardy hanks of linen.

It’s described as ‘an IPA that can go round after round with anyone’!

Fifth Quarter Belfast brew is available in 500ml bottles, exclusively through Drinks Inc. For further information speak to your Drinks Inc. rep or contact the Drinks Inc. office. T: 02890 667744 E: orders@drinksinc.com W:www.drinksinc.com

20 • HRNI FEBRUARY

F

ollowing the success of the Misiones de Rengo range, Drinks Inc. has extended the Misiones range to include the Misiones de Rengo Reserva selection.

Since its launch in 2001 Misiones de Rengo has grown to become the leading exclusive wine brand in the Chilean market. Rated the Number 1. Brand in Chile, Misiones continues to grow as it represents a balance of price and quality. Packaging and branding is clear and memorable with strong on-shelf presence. The range includes easily identifiable varietals and delivers wines that reflect true varietal characteristics in each grape type.

The award winning Reserva line includes a Cabernet Sauvignon and Sauvignon Blanc, whose fresh fruit and ripe, powerful tannins are well integrated with notes contributed by its aging in oak barrels. This combination creates a velvety and sweet sensation resulting in pleasant, easy-to-drink wines.

The Misiones de Rengo range is exclusively available in Northern Ireland through Drinks Inc. Speak to your Drinks Inc. sales representation for further details.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

drinksprofile

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

FEBRUARY HRNI • 21

interview

The importance of working in partnerships recognise the great wealth of opportunities here and invest in the region, and our indigenous companies continue to grow and expand,” she continued.

While the Heathrow Terminal Five link serves a huge business trade with up to seven flights a day from Belfast City Airport, its role in tourism has also been vital; “It’s substantial to where we were five years ago,” Brenda agreed.

And while she attributes much of the booming tourism figures to the hospitality trade, whose services nurture positive word of mouth around the world, she urges those in the sector to work together. “We’ve a huge

“

We shouldn’t underestimate how great our hospitality product is. When I hear feedback from visitors who were once wary about coming here, I feel proud. That’s us, that’s you...”

Recognised for her ‘services to the economy’ with an MBE, British Airways’ Partnership Manager Brenda Morgan talks about the importance of partnerships in the trade and why every hospitality provider has played a role in growing tourism

H

aving spent a quarter of a century working in the airline industry in Northern Ireland, Brenda Morgan knows a thing or two about drawing in business, maintaining it and attracting repeat clientele.

She has been instrumental in boosting the economy here through British Airway’s BelfastHeathrow link and her ability to partner with numerous sectors to maintain growth has been crucial to that. She’s sat on awards’ panels, worked with the Chamber of Commerce and has forged strong relations with the hotel sector here.

She’s seen our tourism industry thrive at substantial rates - a proportion of which can be attributed to her efforts - so the honourable accolade of an MBE seems very much justified.

‘Delighted’, ‘shocked’ and ‘honoured’ are

22 • HRNI FEBRUARY

just three of the words she used to describe seeing her name on the Honour’s list in local newspapers on New Year’s Eve. “It is a privilege to be recognised for playing a small part in contributing to the Northern Ireland economy,” Brenda told HRNI. “I see first hand how many local companies have dedication, determination and constantly strive to innovate, playing a vital role in the continued growth and success of the Northern Ireland economy.

“Northern Ireland’s draw as a tourist and business destination has gone from strengthto-strength over the last ten years. We have seen the opening of state-of-the-art visitor attractions such as Titanic Belfast and worldclass conference facilities at Belfast Waterfront, while international organisations continue to

opportunity ahead of us,” Brenda added. “And we shouldn’t underestimate how great our hospitality product is. When I hear feedback from visitors who were once wary about coming here, I feel proud. That’s us, that’s you and that’s what’s allowing us to grow.”

Quick to praise the trade, Brenda also adds that our Northern Irish humility can pose a bit of a barrier sometimes. “We are great workers here and we are offering excellent services and products but we are not great at marketing ourselves and that’s why we should work together and shout about it. If I can be of support in any way then I urge people to come to me. That’s what this award is all about.

“British Airways works quite closely with the hotels here, we’re aware of conferences, events and we work as a team and that is hugely beneficial and one of our strengths and I want to continue those relationships.”

Looking to the year ahead, Brenda concluded: “As we enter 2017, British Airways looks forward to working with all its partners across the region, welcoming more business and leisure passengers on its flights and continuing to play a part in contributing to the local economy in Northern Ireland.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelnews

EasyHotel enters My advice for 2017… the NI market adopt more ‘tech’

By John Mulgrew

B

udget chain easyHotel is planning to open its first location in Northern Ireland.

The company plans to build an 81-bedroom development in Belfast. The low-cost chain has around 25 locations

across the UK and elsewhere in Europe.

It’s understood the company will convert part of the Howard Building in the city centre into Northern Ireland’s first easyHotel.

It will sit above some of Belfast’s best-known restaurants. These include three spots owned by Michael Deane - Meat Locker, Love Fish and Eipic, which is one of only two restaurants here which boasts a Michelin star.

The building is owned by David Crowe, and office space above the restaurants is currently empty.

It will convert the existing office space, and a dry cleaners on the ground floor, into an 81-bedroom hotel, complete with a ground floor cafe.

EasyHotel is part of the easyGroup, founded by Stelios Haji-Ioannou, which also includes budget airline easyJet. It operates in the so-called ‘super budget hotel’ sector, offering low prices, with additional options such as coffee, spare towels and internet access.

The application for the new hotel has been made by Davcrow Ltd, a company which counts David Crowe as one of its directors. Rapport Architects is behind the design of the hotel.

It’s understood strip-out work on the building could start immediately.

Janice Gault, chief executive of the Northern Ireland Hotels Federation (NIHF), said: “There has been a lot of prospective hotel expansion reported for Belfast over the last 18 months.

“Noticeably absent from those reported is any increase in the budget sector.

“The last hotel boom saw the city’s budget stock more than double in terms of room numbers.

“The NIHF has noted the lack of budget projects and understands that there are a number of international brands looking at the city.

“Some of these are new players like easyHotel while others would see brands on the market expand.”

She added: “Current data would suggest the city had a strong year in 2016, but with room numbers set to grow by 25 per cent by 2018 it is imperative that new markets are tapped and that visitor numbers continue to grow.”

EasyHotel opened its first hotel in London in 2005. Since then it has expanded to around 25 hotels across the UK and Europe.

It has locations in Germany, Switzerland, United Arab Emirates, Bulgaria, Holland, Hungary and Belgium.

It’s the latest hotel development to get under way in the area.

Just behind the new hotel, the Grand Central - which will become the largest hotel in Northern Ireland - is currently being built.

The scheme could include 304 bedrooms, office accommodation, ground floor retail and bar spaces and restaurants at the ground, first and 22nd floors.

And work is due to start on the long-delayed hotel at the Scottish Mutual building on Bedford Street.

24 • HRNI FEBRUARY

BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

W

e all know that the days of guests calling us to make a booking or even booking exclusively on our website (no matter how poor it is) are over.

So here is the truth - as an industry, (and I hate to admit it) we are often too slow at adopting technology… In 2017 we need to enhance our guests experience and to do that we need to be fully immersed in technology.

It is predicted that by 2020 customer experience will overtake both product and price as the key buying differentiator so having a business fully immersed in technology will be key to your success.

The bottom line is that we now have to be ‘many places at once’ and juggling our customer needs along with time and effort; never mind cost won’t be easy.

SO WHERE DO WE START? START BY REMOVING THE FRICTION: • Ensure that you have true pricing that reflects both internal and external business demands. If you don’t have a revenue system then get one. Get clever with your rate polices and stop guessing about demand or price points.

• Ensure that you have true availability – never allow an OTA to have rooms on their website that you can’t fulfil on yours. Invest in a channel manager to help.

• Make sure you have access to smart business analytics – enough of the big data; lets ensure we have relevant data.

• Do you know what your competitors are selling at and the demand in your area? Surely this is critical to help in pricing decisions. Consider a rate shopping tool.

• Invest in your website. Is it emotive? Does it attract and engage? Do you have relevant and optimised web content?

• Do you offer a secure booking process that is fluid and adaptive?

• Do you have a website that can be found and I mean quickly and on all mediums? Consider engaging with an online marketing specialist.

This space changes too quickly to keep ahead of yourself, so engage an expert.

• Are you engaged on social media? Do your research and make sure you know which channels suit your business – then spend the time in that space or better still, get a company to do that for you.

• If you don’t have a guest communication tool then get one. This technology has been around for a while and if you aren’t embracing it, you should be • Invest in technology to help you improve your guest communication, making it relevant and engaging • How is your internal tech? When was the last time you reviewed your property management system?

These are only the fundamentals – never mind discussing online check-in; keyless technology and seamless payment; to name but a few… New technology trends emerge almost daily. We can’t and shouldn’t adopt them all but what we need to do is recognise that 2017 is the year we either step up or step out of this space. Your decision, but my advice is not to bury your head in the sand. Tech isn’t going away and if our customers are immersed then we should be too.

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

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelnews

Sharing expertise at taste of tourism summit 2017

Michelin Star chef Jun Tanaka to take centre stage

B

ack for a second year by popular demand is the Northern Ireland Hotels Federation (NIHF) Taste of Tourism Summit on Monday 3rd and Tuesday 4th April 2017 in the Culloden Estate and Spa. The event will provide businesses with an opportunity to listen to the experiences of a range of speakers, who have used food and drink to attract new customers, improve profits and enhance their reputations.

Janice Gault, Chief Executive of NI Hotels Federation discusses the Summit, which will focus on what the modern culinary tourist wants: “For any business in the tourism spectrum, food and drink have a central role. It’s important to understand emerging trends, changing consumer needs and what’s in vogue for the traveller seeking an authentic culinary experience. Given that the number of international tourists to Northern Ireland rose in 2015 and in

the first six months in 2016, it’s really important that we understand how to make our culinary offering both authentic and attractive.

As a society, we want to be involved in our food and we want to know what produce has been used to create the dishes on the menu.

For people who enjoy good food, the story behind the dish is equally as important as the way in which it’s served and presented. Last year’s inaugural Taste of Tourism Summit was a real success. Delegates loved it! They had the opportunity to meet artisan producers, sample their unique produce and then garner insights from experts in the sector who are producing exceptional menus, building loyal customer bases and thriving.”

Attendees at this year’s Summit will also have the pleasure of meeting and sharing in the experience of renowned Michelin star chef, Jun Tanaka, Head Chef and owner of The Ninth, a contemporary restaurant in the heart of London’s buzzy Fitzrovia.

Jun has over 20 years’ experience working in London’s top restaurants such as Le Gavroche, The Restaurant Marco Pierre White and The Square, where he was trained in classic

French cuisine by Marco Pierre White, Phillip Howard and The Roux brothers.

The Ninth is a warm and inviting restaurant serving up simple but refined FrenchMediterranean style dishes, which are all made for sharing. Having only opened in November 2015, Jun’s hotly anticipated opening of his first solo restaurant since The Pearl received glowing reviews and didn’t disappoint receiving a coveted Michelin star within a year of opening.

The restaurant brings a new social element to Michelin dining with sharing plates and dishes for the table. This style of dining will feature at the Taste of Northern Ireland dinner, where Jun will create platters using local star ingredients in an exceptional tasting menu.

Delegates will also enjoy a Taste of Northern Ireland Breakfast featuring iconic brands, traditional fare and a range of healthy options. This will be followed by a Picnic NI Lunch, which includes a food hamper for sharing, grazing and enjoying the best local products. Curated artisan food and drink will also be served up at an Artisan Marketplace throughout the day.

The event is sponsored by: Tourism Northern Ireland, Invest NI, Tourism Ireland and the Food Standards Agency NI, along with a range of local suppliers. The Taste of Northern Ireland Gourmet Dinner is supported

by Bunzl McLaughlin and the artisan food market is supported by the Department of Agriculture, Environment and Rural Affairs.

For further details and to keep up to date with the list of speakers to be announced see tasteoftourism.com or call 028 9077 6635.

Housekeeping Awards 2017 open for entries

T

he Northern Ireland Hotels Federation, which has been running its annual housekeeping awards for seven years, has launched the 2017 event.

Year on year these awards have improved, setting the benchmark higher than ever before.

Through feedback to hotels and bespoke www.hospitalityreviewni.com

training programmes for housekeepers, there has been a marked increase in cleanliness.

Accommodation providers short-listed in the competition receive a surprise visit as part of the selection process and this process has, in recent years, seen the average percentage score increase from 79% to nearly 88%. Many properties score even higher on bedroom and bathroom cleanliness, with the only area for improvement being public toilets.

Those taking away the coveted awards score an average of 95% or more making competition tight!

The 2017 event is now open for entries.

Support has, again, been provided by Tourism Northern Ireland, Bunzl Rafferty Hospitality Products, Robinson Services, Ecolab and King Koil.

The 2017 competition will be held in the Clayton Hotel Belfast on 21st February with the

twitter.com: @Hosp_ReviewNI

awards dinner on 22nd March.

“Housekeepers do an amazing job, often against tight time schedules. It is important to recognise this often overlooked role and the Federation would encourage all members to put a team in to this year’s awards,” said John Stuart of the Northern Ireland Hotels Federation.

FEBRUARY HRNI • 25

hotelprofile

Taking the plunge Mary Arthur, the new owner of the recently revamped Portaferry Hotel, talks to Lisa Smyth about venturing into the hotel sector with husband Cahal for the first time and injecting ‘soul’ back into the postcard perfect town…

“

We wanted to hit the ground running and get it open as quickly as possible and start to bring in money.

It did take significant investment, both time and financially...”

N

ews of the closure of the Portaferry Hotel in late 2015 sent shockwaves beyond Strangford Lough.

The closure of the town’s iconic hotel property alongside the temporary closure of its biggest attraction – Exploris Aquarium – marked a questionable future for the town that was once a staycation hotspot.

Feeling the loss of such a once-treasured venue, Mary and Cahal Arthur stepped out of their comfort zone to buy and restore the hotel to put Portaferry back on the map.

While the family are no strangers to the bar and restaurant trade as well as the independent retail sector - they run a butchers, Dumigan’s Bar and The Ferry Grill in the town – being ‘hoteliers’ is a branch of hospitality they haven’t dabbled in before.

Dating back to the 1700s and situated on the edge of Strangford Lough, the hotel certainly oozes charm and character.

But even that was not enough to preserve the Co Down business and it closed in October 2015, following a downturn in trade.

However, fast forward just over a year and the hotel is not only back in business but it is flourishing under the management of the husband and wife team.

In the past 12 months, it has been named as one of the Top 100 places to stay and eat in Ireland, as well as featuring in the top 10 seafront getaways by the prestigious Bridgestone Guide.

Its review of the hotel stated: “What’s to like?

The lot. The staff are superb – chatty, calm, 26 • HRNI FEBRUARY

helpful, funny, on top of things.

“The cooking – we had a brilliant dinner, and then breakfast was even better than dinner, one of the best breakfasts of the year.

“And the comfort: understated but apt, the sort of space where you plant yourself in a chair and happily waste hours staring out at the ferry crossing over the 66-metre deep channel to Strangford.”

Praise indeed – and it is even more impressive given the fact that until they took

over the lease agreement in January last year, 36-year-old Mary and Cahal (50) had never run a hotel.

Mary explained: “I worked most of my adult life in insurance and then about three years ago I took over a bar, Dumigans, in the town.

“I was off on maternity leave after the birth of my first child when I decided I would like to do something different and I took over the pub, while Cahal has a chip shop in Portaferry.

“So no, neither of us had worked in a hotel although we both had experience in the hospitality sector.

“Neither of us had ever thought about running a hotel until last year and I can’t tell you whose idea it was or how it came about, but we

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelprofile suddenly decided we would like to give it a go running the hotel.

“I had always thought the hotel was a beautiful place, it is an iconic building, right at the shore front, it really was the heart and soul of the town and suddenly it was gone.

“It was so sad because the aquarium had shut down and then the hotel closed and Portaferry lost a little bit of its soul.”

Mary, mum to four-year-old Sean and 20-month-old twins Roisin and Ciara, said both she and Cahal were enchanted by the building during initial viewings as they considered the business venture.

It was only after they had signed on the dotted line that they realised the scale of the task ahead.

“When we went to look at it originally I suppose we were looking at it through rose tinted glasses,” she said.

“We thought it didn’t need any work, then every time we went into it we saw how much work needs to be done.

“It was very much aesthetic work but it was all important to make sure the business succeeded.”

They set about a complete redecoration of the hotel’s 14 ensuite bedrooms, bar, reception and restaurant.

Having fallen in love with the building, Mary was determined its character would not be lost during the process.

“We wanted to keep the décor in the old style of the building, to modernise it would be to do the building a disservice,” she said.

“We repainted the bar, it was all done in pine but we painted that cream to freshen it up.

“The bedrooms needed freshened up, we painted them, put in new soft furnishings, we kept the two four poster rooms but redecorated them as well and they really are stunning.

“One is done in pinks and creams, while the other is more masculine in reds and navy.

“I had never done anything like this before so a friend of mine, who isn’t a qualified interior

decorator but is great at it, helped an awful lot and came along with swatches and colour schemes.

“We also had a lot of help from Adrienne Hanna from Right Revenue.

“We had to put in a whole new computer system so she was really good at helping us with things like that.

“When we took it over, the curtains were falling off the walls, it was all a bit sad really and needed a good clean.

“We did jump in a bit and only realised how much it cost afterwards.

“It’s not that we had a fortune to spend, but we wanted to hit the ground running and get it open as quickly as possible and start to bring in money.

“It did take significant investment, both time and financially.

“The whole thing took about six weeks and we certainly did an awful lot of it ourselves.

“Neither of us are afraid to roll up our sleeves and get our hands dirty and what we could do ourselves, we did do ourselves, but the bits we couldn’t do we employed local tradesmen.

“It was important to us that we kept it very much local.”

The hotel opened its doors again on February 12 last year – not to a fanfare of publicity.

And this was a conscious decision by Mary and Cahal.

“We wanted to learn the trade before starting to shout about the hotel,” said Mary.

As well as providing employment for local tradesmen, the reopening of the hotel has also meant permanent jobs for the staff Mary and Cahal need to run their business.

And finding good staff has

been key to its success.

“I think of them all as co-workers, they don’t work for us, we work together to make sure the customers get the best service possible,” said Mary.

“We’re all part of one big family, there is a real community.

“We are a family run hotel and we want it to feel like a community.

“I feel like we don’t know our neighbour’s names anymore and when our customers come to us we get to know them, we know their names.

“At the same time, if someone wants to come in and sit down in a corner and not talk to anyone that is okay too.”

The restaurant and bistro have also played an important part in bringing in revenue and head chef Rod Moore has been integral to this success.

Unsurprisingly given its location, seafood features heavily in the menus, as does other local produce.

“As far as possible, as we try to use local green grocers, fishmongers and butchers,” said Mary.

“For example, with our breakfasts we use a local butcher who makes his own sausages and cures his own bacon.

“I believe in shopping local because if we don’t shop with them, they can’t shop with us.”

Of course, it hasn’t all been plain sailing – the winter months have seen a natural reduction in footfall.

However, they have accounted for this and special events, such as gin afternoons, taster evenings, a newly formed book club and hosting weddings is all helping to ensure the business is a success.

In the coming months, Mary hopes to develop the wedding sector, as well as attracting more overnight guests to the hotel.

“I think sometimes not being from the hotel industry has helped us because we have no preconceived notions about what to do,” she continued.

“It has been a real roller-coaster ride and there are parts of every day where I wonder if we have done the right thing.

“We’ve done it all while we had two screaming babies and sometimes it’s hard to work together but when I am having a bad day Cahal is there to tell me everything is going to be okay and vice versa.

“There have certainly been challenges but there have definitely been more better days than bad days.” www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

FEBRUARY HRNI • 27

hotelierprofile

Going forward

Ciaran O’Neill, owner of the widely-acclaimed boutique hotel, Bishop’s Gate, and respected Northern Ireland Hotel Federation President, discusses the successes of 2016, celebrating one year in business and why the Year of Food and Drink put Derry and Strabane on the map…

P

resident of the Northern Ireland Hotels Federation (NIHF), Ciaran O’Neill, who operates Bishop’s Gate Hotel in Derry, has hailed the success of the Northern Ireland Year of Food and Drink 2016 as ‘massive’ for the local hospitality and tourism sectors.

“The Year of Food and Drink was long overdue as a real opportunity to showcase Northern Ireland and to highlight local producers and the wonderful products that we have to offer,” said Ciaran, who stressed the importance of continuing the legacy of all that had been achieved during the past 12 months.

Ciaran, who returned to his roots to operate Bishop’s Gate Hotel, which is proudly celebrating its first anniversary this month, praised Derry City and Strabane District Council’s role as lead partner in promoting Tourism NI’s Year of Food and Drink across the city and district.

“It really has been wonderful, not just the past year but the past 24 months. Derry City and Strabane District Council has raised the profile of chefs and restaurants in this area through its food tourism strategy,” said the NIHF leader, highlighting Derry’s successes in 2015 and 2016 as runner-up in the Restaurants Association of Ireland Best Foodie Destination.

“We in the hotel industry often think we are forgotten about in terms of our restaurants. Year of Food and Drink provided an opportunity to highlight the high quality offer in this area, showcasing the region. Local restaurants and chefs have been excellent and hotel restaurants

28 • HRNI FEBRUARY

always have a part to play.

“The big thing for us is the legacy of the Year of Food and Drink as we look forward and continue to make sure this doesn’t go off the table,” he added.

The NIHF President, who has enjoyed a distinguished career in the hospitality industry, said Derry was now widely recognised as leading the way as an international food tourism destination.

“In terms of food and drink we have come so far so very quickly. We are also seeing restaurants in the city diversifying with their own individual character.”

Mary Blake, Tourism Manager with Derry City and Strabane District Council, said Derry enjoyed record hotel occupancy last summer in an ‘incredible’ year, breaking all previous records even during UK City of Culture 2013 and, according to the NIHF President, the city will need more hotels as visitor numbers continue to grow and, to ensure they are not turning away new business.

Ciaran also reflected on the recognition for local hotels, restaurants and food producers during the past year during which Bishop’s Gate was named ‘Hideaway of the Year 2017’ at the Georgina Campbell Awards. It was also runnerup in the Hotel Restaurant of the Year awards held at the Galgorm in November. Another big highlight last year saw Bishop’s Gate host the crew and families of the LMAX Exchange which went on to win the Clipper 2015-16 Race title.

Ciaran trained as a chef in Switzerland and London before holding senior hospitality management roles in the UK and Ireland. His

career high points included Da Vinci’s winning NI Tourist Board Hotel of the Year 2004 and as general manager of the City Hotel during UK City of Culture 2013.

He subsequently took on a major new role based in Glasgow with Interstate Hotels and Resorts.

Ciaran returned to Derry to open Bishop’s Gate Hotel in a beautifully restored Edwardian building owned by the Inner City Trust.

Speaking with pride about the 31-bedroom Bishop’s Gate, which employs 73 staff, and recently reached the No1 spot on Trip Advisor for Derry, Ciaran said: “We have established a really strong reputation and I put it down to the staff. Our team have a pride in what we do; it’s not just about the hotel it’s about the city and they sell both.”

Ciaran O’Neill receiving the award for ‘Hideaway of the Year 2017’ from Georgina Campbell.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

reflecting quality in everything we do, since 1987

security systems

Intruder Detection & Alarm • CCTV & Video Analytics • Access Control • Remote Monitoring

life safety systems

Fire Detection & Alarm • Emergency Lighting • Emergency Communications • Intelligent Extinguishing

Design • Installation • Commissioning • Maintenance Diamond House, 5 Heron Road, Belfast, BT3 9HB

T: 02890 207 207

E: info@diamondsystems.co.uk

www.diamondsystems.co.uk

2073_diamond_advert2.indd 1

08/11/2016 13:55

tourismnews

‘Titanic’ recruitment drive offers 60 new jobs

Titanic Belfast crew Ryan Mitchell, Laura Henderson and Iulian Dudata are pictured celebrating as recruitment opens for 60 new frontline fixed-term jobs for its summer high season.

T

itanic Belfast, the World’s Leading Tourist Attraction, is recruiting for 60 frontline staff as it gears up for its summer high season.

Following a record-breaking 2016, during which it was awarded the global accolade, welcomed its three millionth visitor and experienced its busiest day to date, the recruitment drive is the largest since Titanic Belfast opened in 2012.

The world-class exhibition is recruiting for fixed-term contracts across the front line at Titanic Belfast and on-board SS Nomadic, including Visitor Experience, Ticketing, Hospitality Outlets, Retail and Events to join its over 250 strong team.

“At Titanic Belfast, we value our staff as one of our key assets and reasons for success having been named not only Europe’s Leading Visitor

Attraction but the best in the world, on par with Las Vegas Strip, USA, the Taj Mahal, India and the Egyptian Pyramids,” said Tim Husbands MBE, chief executive of Titanic Belfast.

“To ensure our world-class standards are met and maintained, all our employees go through a robust training programme, including substantial on the job and bespoke customer service training. We are looking forward to a strong 2017 and if you have an interest in tourism, excellent communication skills and interest in both Titanic and Belfast’s industrial heritage – you could have the ‘Titanic-factor’ and be part of our award-winning crew.”

Titanic Belfast was also a recipient of an Investor in People accreditation, which is acknowledged UK-wide as the most successful framework for business improvement through people. It has also brought its hospitality offering in-house under the leadership of recently appointed Head of Hospitality Lloyd Jackson, as well as established Executive Head Chef Alastair Fullerton, who have over 50 years’ combined experience in the sector.

Described by The Guardian as “an inspiring testament to the Titanic and the city that built it”, more than three million people from around the world have already visited Titanic Belfast since opening in 2012. The Experience continues to go from strength to strength. In the first three years, Titanic Belfast generated £105m in additional tourism spend for the Northern Ireland economy and has sustained around 893 jobs each year in the wider economy.

Fermanagh to host Northern Ireland Tourism Awards 2017 T

ourism and hospitality businesses from across Northern Ireland are being urged to enter the Northern Ireland Tourism Awards to celebrate their achievements throughout 2016.

The gala event will take place on May 18 at Enniskillen Castle, Fermanagh where over 300 tourism providers and industry stakeholders are expected to attend.

A total of 12 tourism awards are up for grabs covering everything from food experience to self-catering accommodations and Hotel of the Year.

Tourism NI’s chief executive John McGrillen says: “Fermanagh has stunning scenery, world class food, drink, attractions and accommodation, and a unique heritage to share with visitors. As such it has an important role to play in the future of our

30 • HRNI FEBRUARY

tourism industry. The intention is that the awards will shine a spotlight on all the county has to offer, while celebrating the wider achievements of the sector across Northern Ireland over the past twelve months.”

Mr McGrillen added: “The Northern Ireland Tourism Awards are about recognising very best practice within the local industry, and Tourism NI is keen to encourage businesses of all sizes and shapes to enter and attempt to win recognition for their hard work, success stories and professionalism”.

Tanya Cathcart, Marketing Manager Fermanagh Lakeland Tourism is delighted that the event will ‘showcase the region’. ; “Enniskillen Castle will provide a stunning venue and we are looking forward to welcoming the wider tourism industry to the area for this occasion,” she said.

l-r Sean Darcy, First Trust Bank Fermanagh Regional Manager, John McGrillen, Chief Executive Tourism NI, and Tanya Cathcart, Marketing Manager Fermanagh Lakeland Tourism, launch the Northern Ireland Tourism Awards to be held at Enniskillen Castle on the 18th May 2017.

The deadline for submitting entries is 5:00pm on Monday 6th February 2017.

For full details on categories visit www. nitourismawards.com

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

tourismnews

New US air link on the horizon for Belfast International Airport It’s believed that Norwegian Airlines is one of three carriers in talks to replace lost US route.

B

elfast International Airport says it is “very close” to securing a replacement direct flight to the US as passenger numbers reached record levels of 5.15 million for 2016.

At least three airlines are in discussions with the Airport about a new air route to the United States following the loss of the hub’s only direct daily flight.

US carrier United Airlines made its final departure from Belfast International Airport with 150 passengers on board just weeks ago but already it is understood that negotiations are ongoing with low-cost carrier Norwegian Air – one of three airlines involved in discussions to replace the link.

A spokeswoman for Belfast International Airport said: “We are in discussions with a number of airlines to replace the route.”

Economy Minister Simon Hamilton said he continues to work closely with the International Airport to explore other possible air routes to North America.

He added: “I am pleased that we have been working together on some options. I also intend to announce the establishment of a new Air Routes Task Force and that will help us to identify key routes that Northern Ireland’s airports should be targeting and suggesting possible policy interventions and initiatives to

“

United leaves a gap that we are working hard with the Government to fill and we are pursuing a number of positive leads...”

attract airlines.”

Passenger growth rates at Belfast International Airport increased by 17.2% last year, with 5.15 million passengers.

December saw a record growth of more than 33% and the airport has achieved monthly double-digit growth since July last year.

This year, passenger numbers are expected to be in the region of 5.4 million.

Airport boss Graham Keddie says growth was driven by inbound visitors as well as those with from the Republic.

“Our passenger numbers in 2016 were excellent. This year, we expect to set a new

record of somewhere in the region of 5.4 million, which will surpass the last best performance in 2007 by about 100,000,” Mr Keddie said.

He said December’s figures were “way beyond expectations”, and the airport had enjoyed record months since September last year.

“United leaves a gap that we are working hard with the Government to fill and we are pursuing a number of positive leads.

“As a region, Northern Ireland has to have direct access to the US, which will underpin the inward investment drive. We have the prospect of reduced corporation tax to look forward to next year, but its impact could be blunted if we don’t have direct, point-to-point access for potential inward investors to Northern Ireland.

“Canada, too, is an important business and tourism market and we have no doubt that Northern Ireland could sustain a Canadian service.

“We did so in the past and there are even stronger grounds for believing we could do the same again.”

Meanwhile, George Best Belfast City Airport suffered a small drop in passengers in 2016.

Numbers fell by around 1.2% for the year, attributed to the loss of its link to London Gatwick in March. It had a total of 2.67m passengers during the course of 2016.

Katy Best, commercial and marketing director at George Best, said: “2016 was another very strong year for Belfast City Airport, in which we almost matched our record passenger numbers of 2015 despite losing more than 250,000 passengers through the cessation of our Gatwick route in March.

“This consistency has been secured through the introduction of new routes, such as Alicante, and through working with Flybe to ensure more passengers than ever before flew on its Belfast City Airport flights.”

Dutch travel expo kicks off Tourism Ireland’s 2017 drive T

ourism Ireland kicked off its promotions for 2017 at Vakantiebeurs in Utrecht, the largest holiday and travel fair in the Netherlands.

The travel expo was attended by over 120k travel influencers and holidaymakers seeking inspiration for their next travel destination.

This year’s marketing campaign in the Netherlands focused on Belfast and the Causeway Coastal Route. There was also special Game of Thrones feature in the form of a photo booth where visitors to the stand could have their picture taken at various ‘virtual’ GoT locations dotted about the Province.

Last year NI welcomed over 2.1 million overseas visitors bringing in revenue of £527 million.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Mary O’Driscoll, Causeway Coastal Route; Karen van der Horst, Tourism Ireland; and Shirley Millar, National Trust, on the Tourism Ireland stand at Vakantiebeurs in Utrecht.

FEBRUARY HRNI • 31

training&development

Why customer service is more than mere ‘fluff ’ Robert Cully, Director of Impact Training and Marketing, specialising in delivering Customer Service Training to the hospitality sector, talks about the basic rules of guaranteeing repeat business and why you should never become complacent.

“I

met recently with the owner of a bar/restaurant on the outskirts of Belfast to discuss customer service training. I realized it was going to be a challenging meeting when he kicked off our conversation with a sentence that went something like; ‘So tell me about this fluffy stuff. Is it all just about smiling at them (the customers) and having to be nice all the time?’

Fluffy stuff indeed! The most profitable strategy for any business in today’s highly competitive hospitality industry is to provide great service that delivers a customer experience that at the very least matches expectations and at best exceeds those expectations. Merely satisfying customers will not be enough to earn their loyalty. Instead, they must experience exceptional service worthy of their repeat business and referral.

And when the customer experience reaches those dizzying heights, then the rewards are more than mere fluff. Almost

“

67% of people will visit and spend money with a business after getting recommendations from their friends on online communities like Facebook and Twitter.”

75% of consumers say they have spent more with a business that delivers a great customer experience while 67% of people will visit and spend money with a business after getting recommendations from their friends on online communities like Facebook and Twitter.

So what makes a great customer experience, one that visitors will describe as exceptional? In many respects, it’s often the little details that customers recall, the unexpected gestures that can create an exceptional customer service experience.“ 32 • HRNI FEBRUARY

1. Be Attentive. Take every opportunity to act on information you or your team discover about a guest. Celebrate birthdays, extend congratulations. Watch and listen to your customers.

2. Recognition. Greet your customer by name. There is nothing more flattering or that makes someone feel more special than receiving a warm, friendly greeting by name.

3. Personalisation. Don’t we all have a story about the barman who doesn’t ever need to be told our regular drink? These experiences add value, and they also instil an enormous amount of customer loyalty.

4. Consideration. There are lots of ways that you and your team can demonstrate a level of consideration for your customers that goes over and beyond the call of duty and puts your business into the ‘wow’ zone.

5. Appreciation. What do you do to show your customers that you appreciate them? Do you show the customers who choose to visit you that you value and appreciate their business?

6. Delight. Have a bit of craic. Your attitude is always on show and your enthusiasm will put a smile on your customers’ faces.

I always wrap up my training programmes with a short quote from author, poet and civil rights activist Maya Angelou; ‘I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel’. Couldn’t have put it better myself.

And, that customer, he sent four of his senior staff to the training programme!” e.mail: robert@impacttraininguk.com Phone: 07528238324

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

businessnews

Positive end to 2016 despite Brexit gloom

Pictured L-R are: Chris Morrow (NI Chamber); Ann McGregor (NI Chamber); Maureen O’Reilly (Economist for the QES) and Brian Murphy (BDO).

B

usinesses experienced a more positive end to 2016 after an initial, largely negative, reaction to the outcome of the EU referendum vote announced in June 2016.

This was one of the key findings in the latest Quarterly Economic Survey by Northern Ireland Chamber of Commerce and Industry (NI Chamber) and business advisors BDO. Most key balances strengthened during Q4 for both manufacturing and services after

what had been a poor Q3 performance. All of the 14 key services balances improved over the three-month period and nine of the 14 in manufacturing. Northern Ireland’s regional position also improved in Q4 having felt the initial fallout from the Brexit vote more keenly than most other UK regions.

The majority of businesses who responded to the survey were positive about prospects for their business in 2017 - 62% expect their business to grow while 20% expect it to contract. However, businesses are less optimistic about prospects for the Northern Ireland economy in 2017 - Some 42% expect the economy to grow (marginally) in 2017 while 37% expect it to contract.

While the results were mainly positive there were concerns among the business community relating to exchange rates, staff recruitment, difficulties with the procurement process, extent of red tape and increased costs imposed through, for example, the National Living Wage and the Apprenticeship Levy as well as Brexit.

Commenting on the survey, Ann McGregor, Chief Executive of NI Chamber,

2017 Aer Lingus Viscount Awards ready for take-off

T

he ninth annual Aer Lingus Viscount Awards are officially open for entry across nine categories.

Held in association with Ulster Business, the Viscount Awards Ulster Business Editor David Elliott and Andrea aim to celebrate Hunter, Business Development Manager at Aer exceptional Lingus launch the 2017 Viscount Awards on businesses and Westminster Bridge, London. individuals that promote best practice and who have generated significant business success over the last year in areas including innovation, export, employee focus and overall growth.

Aer Lingus will once again fly the short-listed companies to London to attend a gala awards luncheon on 24th May 2017 at the Institute of Directors’ palatial headquarters on Pall Mall, where the winners will be announced.

Andrea Hunter, Business Development Manager at Aer Lingus said businesses of all sizes should consider taking part as the judges are interested in ‘the calibre of the achievement and not just the scale of the project…’

The Awards will be judged by an independent judging panel of media and industry experts including: Andrea Hunter, Aer Lingus; David Elliott, Ulster Business; Wendy Austin, BBC, Tracy Meharg, Invest NI; Colin Walsh, Crescent Capital; Margaret Canning, Belfast Telegraph; Gary McDonald, Irish News; Richard Sherriff, News Letter, Alan Taylor, Arthur Cox and Roseann Kelly, Women in Business.

Entry forms and criteria can be found at viscountawards. ulsterbusiness.com and all entries must be submitted no later than 5pm on Friday 24th March.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

said that while results were more positive than anticipated, the manufacturing base ‘continues to struggle, with the significant rise in the cost of raw materials…with businesses continuing to report considerable recruitment difficulties...’

She added: “In terms of Brexit, at this stage, our members expect HM Government and the Bank of England to deliver stability of markets, further clarity on the timetable for transition, and firm action on those matters that are entirely within Westminster’s gift, such as guarantees for existing EU workers in the UK.” Brian Murphy, Partner at BDO, said: “These results point to the fact that Northern Ireland’s businesses have bounced back somewhat over the past few months. Perhaps Brexit hit us harder here but, if there’s one thing that typifies Northern Ireland business is that we are resilient. These optimistic results not only indicate potential growth within the NI economy but also show signs that Northern Ireland businesses are adapting and in many cases looking to make the most out of the opportunity.”

Minister Hamilton praises Ulster Carpets’ ‘lucrative’ UAE hotel deal

E

conomy Minister Simon Hamilton has congratulated Ulster Carpets on winning a profitable new contract with a luxury five-star resort in the UAE. From left, Scott Hanna, account manager The Minister said Ulster Carpets, Economy Minister Simon Hamilton and Wael Momen Middle East that the deal further project manager for Ulster Carpets. demonstrates how well NI companies ‘can succeed on the global stage’.

Ulster Carpets will supply its product to the luxury five star resort on the world famous The Palm in Dubai.

“With 100,000 rooms and a forecast of 20 million visitors by 2020, the hotel business in Dubai offers significant opportunities for Northern Ireland companies,” continued Minister Hamilton.

“Invest NI has been supporting the hotel supply chain cluster across the region to help them win business, with Northern Ireland having a presence for the first time at The Hotel Show in Dubai last month. Events like this provide companies such as Ulster Carpets an opportunity to showcase their world class products and services,” he said.

Scott Hanna, account manager from Ulster Carpets, added: “We are delighted to have secured this high profile contract with an international chain to carpet a luxury five star resort on The Palm. We have worked with local interior designers and the hotel to develop breath-taking designs which will be revealed when the hotel opens in early 2017.

“This is the latest in a long list of prestigious contracts for Ulster Carpets in the Gulf Region, including the Burj Al Arab Dubai, the Sofitel Dubai Downtown, the Hilton Suites, the Marriott, the Conrad and the Hilton Convention of the Jabal Omar Development in Makkah KSA...”

FEBRUARY HRNI • 33

socialscene

Year of Food and Drink Banquet T

he setting was the Ulster Museum, the attendees included some of NI’s best local producers, media personalities and foodies and the object was to celebrate NI’s Year of Food and Drink.

Tourism NI Chief Executive, John McGrillen, addressed the crowd explaining that one third of last year’s £764 million generated through tourism was spent on food and drink.

Anne Doyle, Naomi Waite and Mary Fanning RTE

Chef Charles Campion, Aine Kearney (Tourism NI) Terence Brannigan (Tourism NI) Chef Niall McKenna and Naomi Waite (Tourism NI)

Bob McCoubrey (Mourne Seafood Bar) and Steve Aiken MLA (UUP)

Michele Shirlow (Food NI), chef Michael Deane and his wife Kate Smith

Pamela Ballantine, Keith and Jules Mahon (The Taste.ie) and Terry McCartney (Tourism NI Board and Belmore Court)

34 • HRNI FEBRUARY

Sharon Noonan (West Limerick FM Food Show) and Eddie Coffey (Irish Daily Mail)

John McGrillen and John Best Food NI

Ruth Burns, Tracey Hamilton (Mash Direct), Terence Brannigan and Aine Kearney

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

AMUSEMENT & LEISURE

Classifieds

An easy reference to the BEST for you r busi ne ss

jukeboxes - gaming & amusement machines - pool tables

catering equiPMent

sales@skcgaming.com 0845 500 2468 www.skcgaming.com

coffee suPPliers

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

Northern Irelands Premier Suppliers of all coin operated gaming and amusement equipment * Public Houses * Social Clubs * Bookmakers * Hotels * Amusement arcades * Bingo Centres * Pool & Snooker Clubs Tel: 02890 370314 (4 lines) info@pandfamusements.com Sales@pandfamusements.com Web: www.pandfamusements.com

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

NEXT ISSUE...

MARCH 2017 Deadline: Editorial: 3 February 2017 Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagazinesni.co.uk Advertising: 10 February 2017 e: m.glover@independentmagazinesni.co.uk Contact: Mark Glover T: 028 9026 4266 FEBRUARY HRNI • 35

DRINKS DISTRIBUTORS

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

COUNTRy DIRECTOR, DIAGEO NORTHERN IRELAND: Jorge Lopes TyPE OF BUSINESS: Drinks manufacturer and distributor CUSTOMER SERVICES:

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

36 • HRNI FEBRUARY

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

DRINKS DISTRIBUTORS

THE SPIRITS, WINE & CRAFT BEER SPECIALISTS

IRISH CRAFT BEER & CIDER List design and print available

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

m and touris

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

NI review

review NI

The VOICE

of Northern Ireland’s catering , licensing and tourism industry drinksnew

review NI

s 2016

licensing

SEPTEMBER

catering,

2016

Ireland’s

The VOIC

OCTOBER 2016

ern E of North

NOVEMBER

WINE Wine list design and print available

SPIRITS & LIQUEURS List design and print available

Customer contact details

02890339955

orders@drinksology.com

www.drinksology.com www.hospitalityreviewni.com

NEXT ISSUE...

MARCH 2017 Deadline: Editorial: 3 February 2017 Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagazinesni.co.uk Advertising: 10 February 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

twitter.com: @Hosp_ReviewNI

FEBRUARY HRNI • 37

DRINKS DISTRIBUTORS

TO ADVERTISE MARCH 2017 ISSUE...

CUSTOMER SERVICE CENTRE

0800 66 55 22

CONTACT:

Mark Glover customersupport@candcgroup.com T:Email: 028 9026 4266

02895 95 2103 e: Fax: m.glover@independentmagazinesni.co.uk

ENERGY SUPPLIERS

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

First choice for consumers and customers

FOODSERVICE

TO ADVERTISE MARCH 2017 ISSUE...

CONTACT:

Mark Glover T: 028 9026 4266

e: m.glover@independentmagazinesni.co.uk

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

38 • HRNI FEBRUARY

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

DRINKS DISTRIBUTORS

TO ADVERTISE MARCH 2017 ISSUE...

CONTACT:

Mark Glover T: 028 9026 4266

e: m.glover@independentmagazinesni.co.uk

ENERGY SUPPLIERS

FOODSERVICE

TO ADVERTISE MARCH 2017 ISSUE...

CONTACT:

Mark Glover T: 028 9026 4266

e: m.glover@independentmagazinesni.co.uk

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

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

FEBRUARY HRNI • 39

INDUSTRIAL CLEANING

INDUSTRY ORGANISATIONS

Northern Ireland Hotels Federation Do you want to work in a safe and clean kitchen?

Why not call Sure Deep Clean and we will keep you compliant to BESA TR19 Standards.

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

Kitchen extraction system deep cleaning Kitchen deep cleaning Pre-inspection deep cleans Equipment & structural deep cleaning Extraction system maintenance New fan motor replacements Supply of all types of mesh & baffled grease filters Filters laundry service Free Surveys

“Sure...hygiene matters”

Tourism Northern Ireland

Ductwork cleaning service available • Covering all N.Ireland & R.O.I Valley Business Centre, 67 Church Road, Newtownabbey BT36 7LS T: 028 9036 9021 • M: 07729 829 662 E: info@suredeepclean.co.uk • W: www.suredeepclean.co.uk Find us on:

Floors 10-12, Linum Chambers Bedford Square, Bedford Street Belfast, BT2 7ES Tel: 028 9023 1221 Fax: +44 (0) 28 9024 0960

INDUSTRY ORGANISATIONS

Email: info@tourismni.com

NEXT ISSUE...

MARCH 2017 Deadline: Editorial: 3 February 2017 Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagzinesni.co.uk Advertising: 10 February 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS and tourism industry industry catering, licensing Northern Ireland’s The VOICE of

NI review

review NI

The VOICE

of Northern Ireland’s catering , licensing and tourism industry drinksnew

review NI

s 2016

m and touris

SEPTEMBER

licensing

OCTOBER 2016

catering,

2016

Ireland’s

NOVEMBER

ern E of North

The VOIC

NEXT ISSUE...

MARCH 2017 Deadline: Editorial: 3 February 2017 Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagazinesni.co.uk Advertising: 10 February 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

40 • HRNI FEBRUARY

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

property coNsUltaNts

recrUitMeNt

seaFooD

Mark Carron MRICS

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

Thomas Osborne MRICS

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

Martin McGreevy MRICS

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

recrUitMeNt seaFooD

NEXT ISSUE...

MARCH 2017

k

Deadline: Editorial: 3 February 2017 Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagazinesni.co.uk Advertising: 10 February 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk Whether you’re a hotel, restaurant, pub or contract catering business, we can recruit the prime chef for you.

Upholstery specialists

Burns Upholstery

w: www.ouichefni.com Supplier of seafood to Ulster’s Leading Restaurants

Famous for Smoked Salmon ‘Market Kitchen’s Northern Ireland Local Food Hero’

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

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

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

Burns Upholstery, Unit 7, Millhouse, Twin Spires Industrial Estate, 155 Northumberland Street, Belfast, BT13 2JF.

T: 02890 28 66 00

www.burnsupholsterybelfast.com

FEBRUARY HRNI • 41

q&a

The Last Word NAME : DANIELA MORELLI-KERR • COMPANY : MORELLI’S ICE CREAM • JOB TITLE : SALES & MARKETING MANAGER

was Sex and the City. I haven’t found anything good enough to replace it.

FAVOURITE FILM: Life is Beautiful.

ALBUM CURRENTLY LISTENING TO: KIN by KT Tunstall FAVOURITE BAND: U2 LAST BOOK READ: How to be a Woman by Caitlin Moran FAVOURITE CELEBRITY: Madonna, the queen of reinvention

SOCIAL:

FAVOURITE FOOD: Pasta and of course, ice cream!

FAVOURITE RESTAURANT: Osteria Del Tempo Perso – the original is in Casalvieri, close to where my family is from in Italy, but there are now branches in Edinburgh and Glasgow. They serve fine fresh seasonal Italian food and it’s run by two lovely Italian brothers and their mum.

LAST HOTEL YOU STAYED AT: The Algarve Casino in Praia Da Rocha, Portugal.

LAST BAR/NIGHTCLUB YOU VISITED: The good old Harbour Bar in Portrush.

FAVOURITE PLACE IN WORLD: The Trevi Fountain in Rome, it’s just magical.

INDOOR CONCERT OR FESTIVAL: Indoor concert, I don’t do mud!

DRINKS:

Daniela Morelli-Kerr and right (top to bottom), Dream dinner guest Jonathan Ross, favourite TV show Sex and the City, and fave celeb Adele

“

To assume makes an ass out of you and me.”

HOW LONG HAVE YOU BEEN IN THIS ROLE? I was born with a scoop in my hand!

DESCRIBE A TYPICAL DAY? In the office by 9am. Check emails and have a brief chat with my brother about general operations. I’ll then head out for appointments and try to get back to the office again before going home to catch up on emails. If it’s busy season, then I’ll head to our family-owned shop to open up before going into the office.

WHAT WAS YOUR FIRST JOB? Washing dishes in my parents’ shop, The Savoy Café in Portrush.

ENTERTAINMENT:

FAVOURITE TV SHOW: I love Dragons’ Den but my all-time favourite 42 • HRNI FEBRUARY

LAST HOLIDAY: The Algarve FAVOURITE HOT DRINK: Coffee, and plenty of it.

FAVOURITE SOFT DRINK: I love root beer.

BEER OR CIDER: Beer, I’m partial to a wee Peroni.

WHITE OR RED WINE: Red, Montepolciano.

WHISKEY OR BRANDY: Neither are to my taste.

GIN OR VODKA: Vodka.

COCKTAILS OR BUBBLY: Cocktails, espresso Martinis are my favourite.

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Jonathan Ross, Lady Gaga, Donatella Versace and the Queen.

ONE ITEM YOU COULDN’T LIVE WITHOUT: Make-up.

WHAT IS YOUR IDEAL JOB? I would love to be a concert tour organiser for a big band or someone like Adele.

FAVOURITE QUOTE: “To assume makes an ass out of you and me.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

WELCOME TO THE FAMILY.

Enjoy those family moments responsibly with Jack Daniel’s.

Copyright © 2016 JACK DANIEL’S. All rights reserved. JACK DANIEL’S, OLD NO.7, JACK DANIEL’S TENNESSEE HONEY and JACK DANIEL’S TENNESSEE FIRE are registered trademarks.

C

M

Y

CM

MY

CY

CMY

K