Hospitality Review May 2015

review NI

MAY 2015

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

www.hospitalityreviewni.com

HEATING UP THE KITCHEN: The focus of this month’s Crossgar Pallas chef profile, Graham Burns, has been executive head chef at Ramada Shaw’s Bridge for 10 years, having honed his skills at Kilkea Castle, the Burrendale and Rooney’s in Newcastle and a stint in Sydney, taking inspiration from Australasian fusion cuisine.

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CIDER DAYS: As the days turn balmy (wishful thinking), cider comes into its own. Armagh-based Mac Ivors cider has picked up a gold medal and the acclaimed Champion Cider award at The International Brewing and Cider Awards, while Magners has launched a new ad campaign, Not a Moment Too Soon, highlighting its heritage and authenticity.

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DOING JUSTICE TO FOOD: Long established in the trade, Peter Bates is channelling his experience into a new venue, The Courthouse Bar & Restaurant, which overlooks the picturesque Court Square in Newtownards and has recently benefited from a £100,000 facelift.

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A CHANGING WORLD: Sir William Hastings, chairman of Hastings Hotels, offers his thoughts on the evolving local hospitality sector. No longer regarded as a ‘Cinderella’ industry, it is a major economic driver within the NI economy and driven by professional, passionate hoteliers.

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TOURISM NI: Prominent Northern Ireland business leader Terence Brannigan has just stepped into the role of chairman of Tourism Northern Ireland. In a wide ranging interview he gives his first thoughts on the industry to Hospitality Review NI.

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editor’scomment

Spring has sprung

Visit Belfast unveils growth strategy

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T

he results of the General Election were undoubtedly more dramatic and unexpected in GB than NI, where it will be interesting to see if local parties such as the SDLP, Alliance, DUP and UUP stick to their manifesto pledges of support for the Cut Tourism VAT Campaign (see p36).

Whether the results leave you thrilled or appalled, this month’s HRNI offers an optimistic outlook and spring-like vibe of fresh beginnings with news of a new hotel, new restaurants and a new local rum brand. As NI prepared to host the Irish Open at Royal County Down later this month, news has also come in of two further major events secured – BBC Sports Personality of the Year in December and the Routes Europe conference in 2017. Spring has sprung indeed.

Editor:

Alyson Magee

Belfast will host Routes Europe 2017

Pictured with the Lord Mayor of Belfast, Arder Carson, are, from left, Gerry Lennon, chief executive, Visit Belfast, and the organisation’s senior team, Rachael McGuickin, director of Business Tourism, Mary Jo McCanny, director of Visitor Servicing, and Anne McMullan, director of Marketing and Communications.

V

isit Belfast is aiming to add £370m to the local economy over the next three years by increasing the number of inward leisure and business overnight stays from 290,000 to 690,000, boosting the international conference and events market and driving growth in leisure, business and cruise visitors.

The ambitious plans to drive continued tourism growth in Belfast and rapidly increase its value and return to the local economy were revealed last month, when Visit Belfast published its strategy and plans for 2015-18.

At a tourism industry event at Belfast City Hall attended by the Lord Mayor, key tourism stakeholders, partners, funders and private sector members, Visit Belfast Chief Executive Gerry Lennon said the agency would work hard with its partners to extend the city’s year-round appeal and to further improve their visitor experience.

“Last year, we saw record levels of hotel occupancy in Belfast, which is testament to the partnerships in place to promote the city both in the UK, Ireland and overseas, and this clearly validates that Belfast has become one of the world’s leading tourist destinations,” said Lennon. “Visit Belfast, its funders, partners, stakeholders and members, look forward to delivering that continued success, to rapidly increasing the impact of tourism on the local economy and to ensuring we play a significant part in the goal to create a £1bn tourism industry in Northern Ireland by 2020.”

elfast is to host the prestigious Routes Europe conference, a major international event bringing together decision makers from airlines, airports and tourism authorities to negotiate and build relationships that will shape the world’s future air route networks, in 2017.

“Hosting Routes Europe in Belfast in 2017 provides us with a rare opportunity to bring influential decision makers into the region and showcase Northern Ireland’s tourism and business potential,” said Trade Minister Arlene Foster. “This conference has the potential to accelerate route development for Belfast and Northern Ireland, with previous hosts of Routes Europe confirming up to six new routes after hosting the event. This will benefit business, tourism and the aerospace sectors.

“The three-day conference will attract more than 1,200 European and international delegates bringing an economic benefit to Belfast worth over £1.3million. Longer term benefits will come from the extensive international PR coverage for Belfast and Northern Ireland that it will generate, which will enhance our profile as a tourism destination and as a location for hosting large-scale international events.”

The winning bid was prepared by Invest Northern Ireland, Visit Belfast, Belfast City Council, Tourism Northern Ireland, Tourism Ireland, Belfast International Airport and George Best Belfast City Airport.

“We were at Routes Europe 2015 in Aberdeen earlier this month when there was huge interest in our stand and what we had to offer,” said Graham Keddie, managing director of Belfast International. “This event is where contacts are made, and deals are done.

Attracting the three-day conference to Northern Ireland in 2017 is a major boost for the region and our airport.”

The event will be held over April 23-25, 2017. See p33 for further commentary.

Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributors: Peter Bolan, Sir William Hastings CBE Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer.

Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210.

Contact: nicoladaly@greerpublications.com. Tel: 028 9078 3234 / alysonmagee@greerpublications.com. Tel: 028 9078 3246 The Review is the official publication for: Pubs of 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: Mandy Patrick MBE Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Pubs of Ulster or the NIHF.

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Odyssey Arena to host BBC Sports Personality of the Year

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orthern Ireland has secured another major event, with Belfast’s Odyssey Arena set to host BBC Sports Personality of the Year on Sunday, December 20.

“Northern Ireland is building a global reputation as the home of great events, which makes it only fitting that the BBC should bring its Sports Personality of the Year Awards to Belfast,” said Trade Minister Arlene Foster.

“The Awards will take place at the end of what is shaping up to be another great year for Northern Ireland. With the star-studded Irish Open less than a month away and the Tall Ships set to return in July, the top sporting names who come to Northern Ireland to attend the awards will be visiting a place that is becoming accustomed to making events the very best that they can be.

“Broadcast live on BBC One and BBC One HD, the hugely anticipated event will once again raise the profile of Northern Ireland to an audience of millions, as well as providing a significant boost to the local economy.”

Trade Minister Arlene Foster is pictured at the announcement with Barry McGuigan, Darren Clarke and Dame Mary Peters.

James Street South and Calla House groups expand A number of new venues are set to open in Belfast, including two new restaurants creating 55 jobs under the James Street South Group and NI’s first fully licensed patisserie creating 25 new jobs under the Calla House Group.

Cast and Crew, located in a former bank premises opposite the iconic Titanic Belfast centre, will offer the James Street South Group signature menus of the finest, locally sourced seasonal produce available and may potentially open this month.

The 90-seat restaurant employing 25 staff members will be the first of its kind in the Titanic Quarter, and will be followed late next year by an as-yet unnamed premises on Belfast’s Donegall Quay with a workforce of 30 positions.

“We are committed to developing and sustaining Northern Ireland’s growing tourism offering, and this further investment represents our confidence in this expanding market,” said Niall McKenna, chef and owner of James Street South, The Bar+Grill and Hadskis. “Belfast has a well-deserved reputation for food excellence and we are looking forward to building on this with two more establishments that will continue the James Street South ethos. We are dedicated to offering

the finest locally produced seasonal food across all our restaurants, and are thrilled to be able to extend the offering to Titanic Quarter and Donegall Quays.”

The patisserie, Miel et Moi, meanwhile is set to open this month on Belfast’s Lisburn Road, with the £200,000 investment representing the second phase of a development which includes The Albany.

Master pastry chef and lecturer Hazel Magill, who has over 30 years of experience in venues such as The Culloden, will serve homemade patisseries and light bites along with Champagne, wine and cocktails.

“We have had a very positive response from the local community and further afield in anticipation of our second phase which represents the growing sophistication of Belfast as a progressive, modern and metropolitan City,” said Paul Langsford, director of the Calla House Group. “Miel et Moi will bring a completely new and exciting dimension to our South Belfast premises and will be open seven days a week, from 7am right through to 1am.”

In a separate development, a US-style burger chain, Ed’s Easy Diner, is expected to open on the Boucher Road this summer.

New Belfast site planned for Hastings Hotels

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astings Hotels has bought Windsor House on Bedford Street, Belfast for £6.5m, and plans to turn the site into a hotel adding 150 jobs to the local hospitality workforce. Windsor House was built in 1974, and remains one of the tallest buildings in Ireland, dominating the Belfast City centre skyline.

A statement from the directors of Hastings Hotels reads: ‘Planning permission for a hotel of www.hospitalityreviewni.com

major city international quality will be submitted within a few weeks. Award-winning Belfast Architects WDR & RT Taggarts have been engaged to develop the designs. This will be a major construction project, and will be very much welcomed by the Northern Ireland building industry.

‘The hotel, when completed, will see the creation of 150 new jobs in the hospitality

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sector. Its prime city centre location is ideally situated to meet the urgent demand that the hotel sector requires to satisfy the growing business activity and the increase in tourism prospects.

‘With our philosophy of continuous reinvestment, Hastings Hotels will also continue to extend, enhance and invest in its existing six Northern Ireland hotels, and in the Merrion Hotel in Dublin.’

MAY HRNI • 5

Barclays report highlights

over 65s hospitality market H

ospitality and leisure businesses in Northern Ireland are leading the UK in catering for the over 65s, which is the highest spending generation on average annually, according to Barclays.

New research published by the financial services provider last month indicates the over 65s added £37bn to the UK economy through spending on hospitality and leisure in the last year; equating to 36% more than the average consumer and 27% higher than 35–54-year-olds, the second largest spending demographic.

Despite this, the An ageing population: the untapped potential for hospitality and leisure businesses report from Adrian Doran, Barclays Barclays Corporate Banking, reveals that the UK hospitality and leisure sector, including businesses in Northern Ireland, is missing out on a potential £16bn in additional revenues by underestimating the spending power of the older generation.

However, businesses in the hospitality and leisure sector in Northern Ireland cater for the over 65s more than any other region in the UK, 55% having products or services specifically for the older generation, compared with a national average of just 30%. Almost all (97%) of businesses expect the proportion of their company’s turnover amongst the over 65s will increase or remain the same. Despite this, 82% of businesses have no plans to introduce any products or services aimed at the over 65s. And 29% of those not introducing products or services explained this was due to their seeing little financial opportunity in this age group.

In Northern Ireland, just 4% of businesses within the sector see the ‘overlooked generation’ (those aged 65 and over) as the most important demographic in terms of sales and revenue for their company. Encouragingly, 33% of businesses ranked over 65s in their top three target age groups, compared to 22% in the UK as a whole.

Without action, this missed opportunity is only set to increase in line with the UK’s ageing population, according to Barclays. The total annual spend of over 65s could grow to at least £57bn by 2025, based on 34% projected growth in the population of over 65s which could rise further alongside increased mobility and active lifestyles.

“There appears to be a gulf between the perception and reality of the spending power of over 65s,” said Adrian Doran, head of Corporate Banking for Barclays in Northern Ireland. “By not fully focusing on the needs of this generation, and the revenue growth opportunity they represent, businesses may risk missing out on their share of £16bn.

“In Northern Ireland, we have found that over half of businesses in the sector expect that the proportion of their turnover generated by over 65s will increase over the next five years. Yet very few businesses are planning to introduce any products or services aimed at the currently ‘overlooked generation’. By investing in targeting these customers now, businesses can preempt the effects of an ageing population, ensuring they are able to meet and capitalise on the increasing demand.”

The report also reveals that the vast majority of hospitality and leisure businesses are planning to invest in their businesses in the next five years. While 72% of businesses are planning to invest money in the next five years and 22% are planning a major investment, only 16% of the planned investments will be used to meet the needs of the over 65s.

With only 8% of over 65s visiting travel agents in shops when looking for information on products and services, the use of digital tools is becoming increasingly important for over 65s planning their leisure time. When looking for information on products and services, the first port of call for the over 65s is the Internet; 58% use search engines, 35% turn to online customer reviews and 15% use online travel agents.

Research for the report was carried out by Critical, while Barclays also used ONS population estimates (mid-2013) of 11,131,805 people aged 65 and over in the UK and forecasts of growth to 16.9m people in the next 20 years. twitter.com: @Hosp_ReviewNI

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chefprofile

Alyson Magee speaks to Graham Burns, executive head chef at Ramada Shaw’s Bridge

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ike many of us, Graham Burns enjoyed licking the bowl when his mother was baking but the Banbridge native took it a step further. “My mum was out working and I decided some days to have the dinner ready for her coming home,” he says. “She got all sorts of concoctions, so I think that was my inspiration.”

One of only a few males in his home economics class, Graham enjoyed pottering around in the school kitchen and Newry Catering College naturally followed, as did an eight-month apprenticeship at Ireland’s oldest inhabited castle, Kilkea. “I was working 60-70 hours a week,” he says. “So there I learnt about the long hours and that the chef’s weekend was a Monday/Tuesday. Where the castle was in Kildare, we had a lot of high clientele from The Curragh and all the horse racing fraternity and had everything from fine dining to weddings of

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200 to 300 people. Everything was brought in fresh, and we learnt to do it all the old way so it was very full on but I learnt a lot.”

The castle’s head chef George Smith sat on the panel of Chefs of Ireland, and pushed his team to enter competitions such as Salon Culinaire. “We’d be up all night in the kitchen practising to 3 or 4 o’clock in the morning,” he says. “I won various golds and silvers in the competitions and that whet my appetite.”

Next up was the first of two stints at Burrendale Hotel, Country Club & Spa, with Graham joining as chef de partie and progressing to sous chef. “In the summertime, Newcastle was full and cars parked everywhere and everybody waiting for their high tea. We would have done 200 easy in a night in the bistro.”

After three years at the Burrendale, the sun beckoned. “I lived in Australia for three and a half years, and during that time I was the joint head chef of a German restaurant called the Lowenbrau in The Rocks, a popular tourist destination in Sydney.

“Australia was a great learning curve, obviously because of its diversity. Sydney to me is not the typical Australia because there are so many cultures, and the food would be like Australasian fusion.

“From a chef’s perspective, everywhere you go, you’re always learning and I would pass maybe 10 of Sydney’s best restaurants walking to work and read their menus and learn from that. During my time in Australia, I also travelled to Tahiti and New Zealand and I would advise young chefs to travel because it’s the best way to learn and see what’s out there.” Landing on a Tahitian beach by jet ski, Graham was more impressed by sun-dried bananas and seafood cooked on hot rocks than Eddie Murphy lounging nearby with his entourage.

Eventually returning home, “I think with all

the partying and living the dream as such over there, there wouldn’t have been too many years on me if I stayed there,” Graham rejoined the Burrendale as head chef. Bringing his newfound skills to the role, he stayed at the Burrendale for two years before taking up a head chef position at Rooney’s restaurant in Newcastle. As with the Burrendale, Rooney’s was jammed in the summer but winter trade was hard to come by and, after three years, he joined the Ramada as sous chef and moved up to executive head chef within six months.

“Ramada is probably one of the biggest hotels in conferencing and banqueting so it was a bit of a shock,” he says, with its restaurants including the bistro-style Surburbia, an Indian - Spice Club, and the Green Room which focuses on local produce. The hotel caters to around 120 weddings per year and numerous functions including the recent Northern Ireland Food and Drink Awards.

“As a chef you’re only as good as your new plate,” says Graham. “We always push the boat out, and like to give theatre to our functions as well.”

While not always cool, calm and collected, he views talking down to staff as counterproductive and, after 10 years at the Ramada, feels more confident in his role and enjoys the buzz from big challenges. “It just comes a lot easier than before.”

Conceding to the lost public holidays including his own birthday on Christmas Eve, Graham spends what downtime he can find at home near Moira with his wife Claire and daughters Ella and Sophie.

“My bosses are tough task masters but they’re a good company to work for and they move with the times,” he says. “Tourism in Northern Ireland is moving forward at a fast pace so you have to keep up with that.”

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flogas

Kove at Killyhevlin Hotel & Spa Kove, the Killyhevlin Hotel & Spa’s new restaurant, offers sanctuary to diners through fresh, local produce and iconic drinks served in a luxurious, modern open-plan dining space, General Manager David Morrison tells HRNI. The quality of our dishes, impressive interiors and unique lakeside setting ensures we stand out from our competition. We are passionate about what we do and feel this really shines out!

WHO ARE YOUR CUSTOMERS? Kove is a restaurant for both locals and residents alike, and is designed to bring a new lease of life to the Fermanagh restaurant scene.

WHAT IS THE INSPIRATION BEHIND KOVE? Kove is a new restaurant designed by one of Ireland’s leading interior design practices. The brief was to create an open plan dining space that is both luxurious and modern. Key emphasis was placed on the captivating views overlooking Lough Erne. Unknown by many, the unique view is added to by a bird sanctuary situated on the shores of the Lough. This idea of sanctuary informs the new restaurant brand; taking a spin on the word ‘cove’, a sheltered nook. Kove caters for 110 diners.

WHAT FEEL ARE YOU AIMING FOR? Kove aims to offer an atmospheric dining environment to relax and enjoy great food; the perfect environment to socialise with friends, spoil a loved one or celebrate in style.

WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? Kove offers a menu designed to suit all tastes with fresh local produce savoured with iconic drinks. European cooking styles have been

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blended with inspiration and ingredients from around Northern Ireland.

DOES YOUR MENU CHANGE OFTEN? Kove offers seasonal À La Carte menus, with a daily Table d’hôtel Menu.

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? Customer feedback is taken very seriously and implemented where possible to enhance the overall menu and offering. We also invest in advice from leading consultants in the industry whilst our chefs and team are continually on the lookout for new trends and ideas.

WHAT IS YOUR FOOD SOURCING POLICY? We work in line with Good Food NI, whilst trying to source as much local produce as possible.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS?

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HOW HAS TRADE BEEN OVER THE PAST YEAR? The Killyhevlin Hotel is continuing to go from strength to strength with trade levels performing strongly. We recently added a luxury relaxation room to our spa facilities and are enjoying an increased level of spa bookings. We have also recently renovated our Grill Bar area and have noted increased trade.

HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? Over the next 12 months, we aim to strategically position Kove as the restaurant of choice for locals within Fermanagh. Food is vital to our accommodation product and we very much aim to strengthen this offering. We will continue to make continuous improvements and have plans in the pipeline to renovate and enhance our bar and lounge area.

Killyhevlin, Enniskillen Email: info@killyhevlin.com Facebook & Twitter: /Killyhevlin Opening hours: Mon-Thur: 6.30-9.30pm; Fri & Sat: 6.30-10pm; Sun: 6.30-9pm

MAY HRNI • 9

calorgas

Calor Gas - Providing tailored energy solutions to businesses across Ireland C

alor is the fuel of choice for chefs all over Ireland, equipping chefs with a clean and responsive flame to produce top quality food.

The speed and high controllability of Calor Gas gives kitchen staff the confidence of working with immediate temperature, visible flame and precision cook quality. However the flexibility and convenience of Calor LPG means that it has a range of applications right across the catering industry – providing an instant and endless supply of hot water, keeping guests comfortable with efficient space heating solutions, and also powering on site laundry facilities.

Among the advantages Calor gas can offer over other fuel options are reduced running costs, reduced maintenance costs, greater efficiency, and reduced CO2 emissions. Calor LPG is a versatile, portable and manageable fuel that is easily stored and delivered in cylinder and bulk tank form. It is one of the cleanest conventional fuels available, producing far lower carbon emissions than oil, coal, and even electricity.

Calor has been delivering innovative energy

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solutions in Ireland for over 75 years. Calor is part of SHV Energy, the largest distributor of LPG worldwide, fuelling industry, businesses, vehicles and homes in more than 27 countries. This provides our customers with access to global best practice in energy innovation, tailored by local experts, for their specific business needs.

It also means access to a secure supply of fuel, with strategic storage locations throughout Ireland, delivered through Ireland’s largest LPG tanker fleet.

“We understand that each business has individual needs so we work together with the customer to find the right solution for them.

Calor is well known in the hospitality sector for powering commercial catering application, but we are seeing more customers moving to gas for their heating and their hot water too.

We can bring our experts in to give them the best possible solution.” comments Alan Simms, regional sales manager for Calor Gas. Calor customers can enjoy excellent customer support, online account management, and the peace of mind that they’ll never run out of gas

as a Calor customer with our tank telemetry and automatic top up service.

For further information or to speak to a Calor Energy advisor, contact our Calor contact centre on 028 9045 5588, email: info@calorgas.ie, or visit www.calorgas.ie.

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cider

Mac Ivors Irish cider declared

Cider Champion at international drinks awards A

rmagh-based Mac Ivors cider is set to be the drink of the summer after collecting a gold medal and the acclaimed Champion Cider award at the industry’s ‘Oscars’ during a gala ceremony in the Guildhall, London.

The family-owned and run company became the first Irish cider producer to win a gold medal in the prestigious event for its Traditional Dry Cider (5.6% ABV).

Established in 1888, The International Brewing and Cider Awards are internationally regarded as amongst the most important and influential industry events.

“Winning a gold, then Cider Champion in this global competition is such an honour,” said Greg MacNeice, director and cider maker at Mac Ivors, based at Ardress, Portadown. “This is the standard we aim for at Mac Ivors. The judging panel of international cider experts have recognised that Mac Ivors cider is an exceptional product of premium quality and outstanding flavour.

“We work hard to make our cider taste this good. Most of all, we want people to enjoy drinking Mac Ivors cider. We want people to love it as much as we do.

“This endorsement will be immensely important to Mac Ivors Cider as we seek to expand our business in Europe and the US, a target market for the company. It also signals

that Northern Ireland is fast becoming a significant producer of the finest quality cider and we are proud to be part of that.”

Bill Taylor, chairman of the judges, said: “Close to 1,000 beers and ciders were judged at Burton-upon-Trent earlier this year, so to be chosen as one of just 10 Championship winners is a tremendous accolade and the brewers and cider maker who are lifting trophies today should be very proud of their achievement.”

Mac Ivors Cider was launched in 2012 by longstanding Northern Irish apple processor, MacNeice Fruit. The range includes two bottled ciders - Mac Ivors Medium (4.5%) and Mac Ivors Traditional Dry (5.6%); both produced in 500ml bottles. The Medium Cider is also available on draught.

The Traditional Dry Cider is a rich cider with real depth made from traditional apple varieties, and has a full body and long dry finish.

The Medium cider is made from predominantly sweet red apples and is fresh and fruity with a clean, crisp finish.

The ciders are made from 100% coldpressed apple juice and do not contain any concentrates, artificial flavourings or colours. Up to 12 different varieties of apples are used and slowly fermented for a natural fruit flavour.

Mac Ivors sells its ciders in the UK, Republic of Ireland, Finland and Germany.

Greg Mac Neice of Mac Ivors Cider receives his award from Bill Taylor, chair of the judging panel in the International Brewing and Cider Awards.

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cider

Magners’ authenticity and heritage

captured in new ad campaign Not a Moment Too Soon captures the essence of time

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agners has made a much-anticipated return to media prominence with the launch of a new, through-the-line ad campaign that celebrates the Magners’ journey, extolling the virtues of that quintessential Magners ingredient - time.

In a world where the pace of life is increasing and attention spans are being whittled away, the new Magners Not a Moment Too Soon campaign celebrates taking it slow, reflecting all of the brand’s core strengths around heritage and authenticity.

Eimhear Daly, Brand Manager for Magners explains, “Magners has always been true to itself and is an authentic Irish brand from a world that features orchards, the VATS, apples and time. This new campaign is a return to our

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roots and to the time it takes to craft an original.

Time has always been a distinctive and defining quality of the Magners brand and its authenticity and Irishness are central to its wide appeal.”

“Every drop of Magners has been on a journey that started almost a decade before, with the planting of an apple tree. Defined by a pace, we wear our slowness as a badge of honour. Magners is a brand for today’s consumers and whilst we embrace the here and now, there will always be some things that we like to do in the same traditional way we’ve always done.”

The new ad is visually stunning, marrying incredible cinematography with a contemporary feel, underpinned by the brand’s traditional values. Shot in Ireland, Magners is hopeful

that it will stop audiences in their tracks to take a minute to enjoy Not a Moment Too Soon.

Northern Ireland will see the campaign roll-out from May across video on demand, outdoor, in pub, digital, mobile and radio, cementing Magners’ status as The Original Cider.

The new advertising campaign is part of the brand’s focused and dynamic strategy for growing the cider category in both the on and off-trade by increasing affinity with consumers and showcasing the authenticity of the Magners brand.

Further significant marketing investment in Magners is already at advanced planning stage.

With exciting product innovations on the horizon together with promotions planned for the on-trade, 2015 promises to be an exciting and buoyant time for the brand.

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drinksnews

Proximo adds Bushmills to its portfolio

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roximo Spirits UK is delighted to announce the addition of the iconic, Northern Irish Bushmills Whiskey brand to its portfolio. The traditional Irish whiskey is a superb fit within the Proximo Spirits UK portfolio, globally and locally here in Northern Ireland.

The Old Bushmills Distillery was first given its licence to distil in 1608 and has been making whiskey since 1784. Growing and developing its range with craftsmanship and authenticity, there are six different varieties of the brand ranging from a 21-year-old malt to a honey-flavoured blend. Bushmills Irish Whiskey will add variety and give a new and exciting element to the current Proximo Spirits UK range. It will be available in Original, Black Bush, and the extensive Malt Whiskey range, with 10 year old, 16 year old and 21 year old whiskies. Additionally, Bushmills Irish Honey will complete the line-up, and will be available across the NI on and off trade.

The Proximo Spirits UK portfolio already hosts a fantastic range of premium spirits including Jose Cuervo Tequila, The Kraken Rum, Tin Cup American Whiskey and Boodles Gin to name just a few.

The company’s NI business will be headed up by Patrick Morgan, regional sales manager.

Patrick has extensive licensed trade experience in both UK and Irish markets, having worked for Bass, Anheuser Busch and more locally with McCabes and Richmond Marketing. Patrick will work through the local wholesale network in NI, and commented on these recent developments: “I am delighted to have joined Proximo Spirits, and am very much looking forward to working with the NI trade to drive sales and awareness of our iconic Bushmills Irish whiskey brand. Bushmills whiskey has a fantastic history and strong presence in our local market and, without doubt, it will provide the major focus of our Proximo portfolio. Our portfolio is very focused on premium spirits, and I look forward to working with our retail and wholesale partners to drive sales and visibility.”

The Bushmills brand will be headlining the Proximo Spirits portfolio, and will be available through the local wholesale network in NI.

The new limited edition Norn Iron to a T pint glass.

Tennent’s fans sum up Norn Iron to a T just took off and we were overwhelmed with the enthusiasm of the responses, reflecting the great sociability which is at the very heart of life here,” said Sarah Shimmons, beer marketing manager for Tennent’s Lager. “It was fun to read the responses which were warm and witty, but we reckoned that the passion our fans had for this place deserved a more tangible celebration so we set about creating a special, limited

edition pint glass, covered with a selection of those witty ripostes - Norn Iron to a T, compliments of Tennent’s. Tennent’s is a glass act, after all!”

Local pubs and clubs are promoting the campaign with window stickers, and offers to win one of the limited glasses, which are also available to buy on facebook.com/ tennentslagerni while stocks last.

Pictured at the Tennent’s Norn Iron to a T launch party at the Dirty Onion, Belfast, last month are Jeff Tosh, Connor Magill and Sarah Shimmons from Tennent’s NI with Tim Herron from The Dirty Onion.

Sammy Walls, Derg Arms, and Olga Patterson, chair of Pubs of Ulster attended the Norn Iron to a T launch event.

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fter conducting a unique sound bite survey to capture a snapshot of the words and phrases natives of Northern Ireland love best, Tennent’s Lager has created a special limited edition pint glass engraved with the top words and phrases.

The project started a few months ago when facebook fans of the brand were asked what they loved about ‘Norn Iron’; the places, people, moments and everyday words and phrases that make living here unique. Tennent’s then used the results to create its Norn Iron to a T campaign.

“We were amazed at how the idea

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winewizard

Spring into Summer love this time of year, birds singing in the morning (except Saturday when you really want a lie in) long warm evenings (there’s a quer stretch in them evenings boy) and summer Sunday afternoons in the garden; well we have to be optimistic!

As the seasons change so to does our food and wine choice. You can start to move away from the big juicy spicy full bodied reds which have provided so much comfort over the cold winter months. I’ve really missed white wines and now that you’re preparing salads and lighter foods you can bring on the Albarino, Sauvignon Blanc, Moscato, Pinot Grigio, Prosecco, the juicy strawberry and cherry fruit laden rosés and the light Pinot Noir or Beaujolais style reds.

Crisp refreshing wines which invigorate your palette and awaken your taste buds with lemon, lime and pineapple flavours dancing all over your tongue (pause), I just had to go and pour myself a glass. I always find the creative juices flow much easier when I’m ingesting the wine I’m writing about, ah that’s much better.

Kick start your early evening with a glass of Prosecco or a light rose just to stimulate your digestive juices. Sauvignon is always a great way to start off an afternoon bbq.

Known for its aromatic dry whites, Sauvignon Blanc is one of the most distinctive white grape varieties. In the glass, it is almost instantly recognisable. Sauvignon’s flavour remains true to itself because it rarely takes well to oak. Fruit flavours range from gooseberry to intense white grapefruit, pineapple and even blackcurrant sorbet.

Sauvignon works fantastically well with starters, Asparagus, wild mushrooms, prawn with avocado, goat’s cheese tartlets, Caesar salads etc.

If you’re cooking some light steamed or grilled fish be adventurous and buy Albarino, Duesa Nai by Marques de Caceres. If Chardonnay is Dolly Parton then Albarino is Grace Kelly, elegant, refined and oozing with class. Albarino is bursting with some peach and apricot fruit and an almost salty finish (grapes grown very close to the sea) making it exceptional with mussels, oysters or any steamed white fish, push the boat out and go for Turbot.

Pinot Grigio will never disappoint and it’s a fairly simple inoffensive wine which can be served with a range of salads, pork or chicken dishes.

For something completely different, try a super chilled glass of Moscato exploding with peach and elderflower, a slight spritz and is quite light in alcohol, it’s the perfect Saturday afternoon garden wine.

Quote of the month: “What is the definition of a good wine?

It should start and end with a smile.“ William Sokolin www.hospitalityreviewni.com

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MAY HRNI • 17

by Ciaran Meyler

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Wine Wizard!

Ciaran Meyler

drinksnews

Cono Sur is again official sponsor of the Tour de France Grand Départ

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ono Sur is again sponsoring the first three stages of the Tour de France this year.

For Cono Sur, the bicycle is a strong symbol of its commitment to a way of working its land which is both sustainable and produces excellent quality wine. Bicycles are the main form of transport across Cono Sur’s vineyards.

Four hero wines make up Team Cono Sur: Pinot Noir, Sauvignon Blanc, Merlot and Viognier; all of which will be on display throughout the three stages.

One of the world´s most important sporting events, the 3,600 km-journey is broadcast in 188 countries, reaching three billion viewers.

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Torres again

named World's Most Admired Wine Brand

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orres has been voted World's Most Admired Wine Brand for a second consecutive year by in British magazine Drinks International by a jury made up of more than 200 of the world’s top masters of wine, sommeliers, educators and journalists.

Torres, distributed locally by Woodford Bourne, is the only Spanish and European winery to lead the ranking, which is compiled annually.

“Having been chosen ‘World's Most Admired Wine Brand’ for the second consecutive year fills us with pride and satisfaction, and it is of course a recognition for all the work and effort of all our employees, distributors and the five generations of the family,” said Miguel Torres Maczassek, general manager and a fifth generation family member of Torres.

Jury members base their three votes on the following criteria: the wine should be of consistent or improving quality, reflect its region or country of origin, respond to the needs and tastes of its target audience, be well marketed and packaged and have strong appeal to a wide demographic.

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drinksnews

Botl seeks ‘the butterfly effect’ with new rum brand Jim O’Neill

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n exciting new locally-owned brand, Butterfly Cane Rum, is hitting the market this month after 18 months in development and a £500,000 investment by Botl Wine & Spirit Merchants.

Based on the Boucher Road in Belfast, supplier and distributor Botl is the sole owner of the innovative new brand targeting burgeoning demand for rum among the lucrative ‘Millennial’ market of 18 to 30 year olds.

Butterfly Cane Rum is a premium-quality, 3 year old rum matured in oak barrels by Angostura manufacturer Fernandes Family Distillers in Trinidad. This rum has been developed to hit the taste profiles popular with the Millennial market.

The brand name is inspired by nature, with the pure cane sugar grown in Trinidad and harvested when the native species of butterfly, known locally as the Scarlet Peacock, land on the crop feeding off the ripe sap.

The new brand is available as a 37.5% ABV, 3 year old golden rum alongside a Spiced variant, which is infused with a mix of spices and vanilla to offer the perfect balance of rich deep taste and spiced warmth at 35% ABV. Botl, which is owned and operated by drinks industry stalwart Jim O’Neill with his son Conor as sales director, will be throwing its full weight behind the brand launch with a support package for customers listing Butterfly Cane Rum including tailored account activity.

“We were looking for a younger, more energetic drink,” says Jim. “The brand name and taste profile were researched thoroughly by an agency in London and we believe it will be more appealing to the younger generation.

It will be positioned alongside the category leaders to take them on, and is premium in every way from the spirit itself to the labelling, packaging and carton quality. The label is UV inked to catch the light in nightclubs and we hope this level of attention to detail will give it www.hospitalityreviewni.com

universal appeal.”

O’Neill is well established in the local drinks trade, beginning his career with the Irish Bonding Company, Diageo and Hollywood and Donnelly, before founding and running United Wine Merchants for 20 years prior to its sale to Waverley TBS. Botl, which already boasts a £15m turnover, also operates a Nisa Local store and ABV cash and carry at Clandeboye.

Botl has a number of trading contacts with retail chains in Great Britain in place, and is seeking a distribution partner both there and in the Republic of Ireland to strengthen its position in those markets while interest is already coming in for the new brand from as far afield as the US. In the NI market, customers include most off-licence and grocery chains, and Butterfly Cane Rum will be making its on-trade debut in a number of high profile outlets across Belfast and the wider local market.

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“Our focus in the on-trade will be to build the brand in trendsetting pubs,” says O’Neill.

“We will be working with mixologists to create cocktails around the product, and will be giving support to those listing it from optics and show cards to tasting events and promotions throughout the year.”

O’Neill is hopeful his investment will help boost a sluggish local market. “The people really investing in this business are the people doing business,” he says. “You can’t just open your doors and expect people to come. The market is very tight and isn’t growing but we’re growing so we must be taking market share.

“I’ve been involved in rum for 50 years, and it’s one of the few categories in growth while other spirits are in decline. It’s an exciting time for us; this is our future and can only be good for Northern Ireland. We have high expectations, and hope the trade will support this local product.”

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q&a

A Day in the

Life…

Saul McConnell, restaurant manager, Deanes at Queens

I have never lost my competitive streak. That has taught me the importance of teamwork, which is essential for the success of managing a happy productive team."

WHAT IS YOUR BACKGROUND IN HOSPITALITY? I worked part time in hospitality when I was studying for a degree in Architecture. I quickly realised my passion was hospitality.

I was lucky enough to be offered a job as a manager with Deanes restaurant. I have never looked back since.

WHAT DOES YOUR ROLE INVOLVE? Liaising with the owners (Michael and Kate), the chefs and my team to run a successful business whilst making sure all customers receive excellent service and food.

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WHEN DID YOU TAKE UP THIS POST? I have worked as a manager for the Deanes group for nearly six years, and worked in most of our restaurants.

My most recent post is in our newly refurbished Deanes at Queens.

WHAT ARE THE BEST/ WORST PARTS OF YOUR JOB? Best - Being part of a successful family run business, meeting interesting people and establishing a rapport with our regular customers, not forgetting tasting some amazing wines!

Worst - When things go wrong, remembering to keep perspective of the bigger picture - easier said than done!

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE HOSPITALITY SECTOR? Late nights which make it difficult to find enough time to spend with family and friends.

OUTLINE A TYPICAL DAY I start by drinking copious amounts of coffee, which continues for most of the day!

PROUDEST MOMENT OF YOUR CAREER TO DATE? Winning Best Restaurant Manager in Ulster at the Restaurant Association Ireland Awards 2015.

BEST THING ABOUT BEING INVOLVED WITH THE LOCAL HOSPITALITY INDUSTRY? Changing the hospitality scene… table by table.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? A leisurely lie in, a cooked breakfast and more coffee, followed by some retail therapy. Then in the evening indulging in a glass of my favourite wine which I discovered on my travels in the Languedoc - it never disappoints. Thanks James Nicholson!

TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE MAY KNOW? In my earlier years, I played hockey at international level. I have never lost my competitive streak. That has taught me the importance of teamwork, which is essential for the success of managing a happy productive team.

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bacardibrown-formanbarprofile

Maginns Bar, Enniskillen For a country pub in the heart of Co Down, Maginns of Castlewellan offers a whole multitude of services and entertainment across five bars spread over three floors and an outdoor area, says Martin McGeown.

Maginns, with a small turnover of staff which is essential in the operation of running an efficient business where customer satisfaction and enjoyment is a high priority. Brendan and his wife Monica are at the centre of this operation, and I just assist them so that the Maginns business runs smoothly and remains appealing to old and new customers alike.

WHAT IS ON OFFER AT MAGINNS? Maginns is quite a unique venue in that customers will enjoy a different experience, diverse clientele and entertainment at different times of the day, week or year. It encompasses a whole multitude of services and offers entertainment to a wide spectrum of customers who travel near and far to experience what is essentially a country pub in the heart of Co Down.

In nearly every conversation we have with new customers, we hear ‘it’s not what we expected’ or ‘it’s a lot bigger than we anticipated’. On driving through Castlewellan, we recommend that you keep your wits about you and take the time to call in for the Maginns experience! With five bars, spread over three floors in our venue and an extensive outside socialising area, we can cater for every social occasion. From a few pints with friends, quick lunch with the girls, hen parties, private functions, weekend nights out, intimate dining to small weddings, we can accommodate every need.

MY ROLE Maginns is entering its fourth generation of family ownership and, with that, the Maginns family are heavily involved in the running of Maginns. We have a great team here in

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WHAT IS YOUR CURRENT FOCUS? As mentioned before, Maginns at different times of the day, week and year has a broad spectrum of appeal to a wide variety of customers. As we enter into the summer season, we will be introducing our new summer menus, a new cocktail menu supplied by Bacardi, new entertainment arrangements for the whole of the weekends, finalising of our new Maginns website, and finalising of plans for #WaM (Wednesday at Maginns - Maginns Student Summer Nights) which has almost taken on an identity on its own. But our immediate focus is with the Irish Open which is taking place at Royal County Down; only a few miles down the road from us. Although the main focus of promotion is on Newcastle, we have plans to get people to 'not blink' when travelling on route to and from the event and call into Maginns for a truly memorable experience.

BEST SELLERS AND PERSONAL FAVOURITES Our craft beer range has grown vastly over the last number of months. It’s encouraging that some of our customers go out of their way to find the best new ones for us to stock and make available to other customers that have a keen interest in experiencing new beers. This all stems from our 'mini beerfest' which we hold every autumn and has been running for three out of the last four years. We always bring together a beerfest menu that introduces new beers that are not readily available, so that our customers are experiencing something fresh and innovative in their local pub.

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WHAT INSPIRES ME It’s very rewarding to hear and see someone enjoying themselves in Maginns, and it is with this in mind that Maginns try to provide a venue where customers from all walks of life can enjoy themselves - to be the location of life changing moments.

HOW IMPORTANT IS TRAINING? Training is extremely important within the hospitality industry and this is highlighted in Maginns with our accreditation to 'Investment in People'. But, along with training, it is very important to nurture the staff to allow them to bring their own characteristics to the fore; to allow them to carry out the fundamental tasks of their role in Maginns in a manner and at a level of what we expect of them, but in a way that they can operate confidently as individuals and as part of a team.

FUTURE PLANS There are always plans for the Maginns business and these are constantly being updated, reviewed and put in place. This is a given in an industry where it is essential to be offering something different to the customer but also in a way that retains the quality that they have come to expect.

DESCRIBE MAGINNS IN THREE WORDS Sociable friendly pub

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bar/restaurantfit-out

Doing justice to food Long established in the trade, Peter Bates is channelling his experience into a new venue, The Courthouse Bar & Restaurant, which overlooks the picturesque Court Square in Newtownards and has recently benefited from a £100,000 facelift.

WHEN DID YOU TAKE OVER THIS SITE? My son Gavin Bates was looking for a place and this was on his list until he found Ryan’s on the Lisburn Road. In the meantime, this was still on the market and I preferred it as an opportunity. I took it on at the end of November and we opened for business mid-December.

Some people say I should have some more sense but what else are you going to do?

'Design to completion'

WHAT IS YOUR BACKGROUND IN THE TRADE? My first bar was Shanogue House on the Sevenmile Straight, Antrim in the early 1970s, we moved to Edinburgh where I had the Gloucester Hotel and then Peter Cellars Wine Bar and Bistro, followed by what is now the Dirty Duck down on the waterfront in Holywood, and now I’m here.

WHAT IS THE HISTORY OF THE COURTHOUSE? Before this, it was called Biggles and before that CJ’s, Nick’s and The Point. It had a major refurbishment when it was The Point, I believe.

Structurally, the building is in pretty good nick (no pun intended) but the issue was the layout.

It’s had a good jiggle about, with the bar moved and a pool table and bits and pieces

'On time every time' Richmond, Balloo Avenue, Balloo Industrial Estate, Bangor, County Down, BT19 7QT T. +44 (0)28 9127 0930 M. 07831728522 W. www.richmondni.co.uk

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bar/restaurantfit-out taken out. The previous owners had the kitchen and restaurant upstairs, and I’m coming at it from a different direction. I considered that the bar and restaurant should be downstairs, and upstairs should be a dedicated function suite or an overflow for the restaurant. This required the main kitchen being relocated downstairs and reduced the size of the kitchen. This was quite an exercise with the beer cold store having to be relocated and other logistical issues having to be addressed; to this, Richmond came up trumps.

WHICH PARTNERS HAVE YOU USED FOR THE REFURBISHMENT? It has all been done fairly quickly. We used Richmond in Bangor as a one-stop shop, and they’ve been absolutely brilliant. They are fit-out specialists, and did the design and all the fit out work on it. Galgorm have been involved in the new kitchen, and my bankers the Ulster Bank have been most supportive. You hear all the bad stories about banks, and it was great to find them so positive on the venture.

WITH THE REFURBISHED SITE, WHAT SORT OF FEEL ARE YOU AIMING FOR? We called it The Courthouse because of its location in Court Square, and I was planning to use a black and white theme but, moving so quickly, it has taken on a life of its own. We have framed pictures focused on a courthouse theme, including one of me as a judge painted by a friend, without telling me. Upstairs will be more attuned to a function atmosphere, and be suitable for anniversaries, birthday parties and maybe smaller weddings. We’re right next door to Clarkes Funeral Directors, so I hope that will result in trade too. The disco style of clientele is already well catered for by other establishments, and I think there’s a gap in the Newtownards market for a step above that.

WILL FOOD BE A FOCUS AT THE COURTHOUSE? Oh yes, nowadays most of the successful bars have a focus on food. Our menu is fairly local and traditional and we are using the slogan we do justice to food to tie in with the Courthouse theme. Our head chef Stephen Nelson has

'Design to completion'

already carved (oops) out a reputation for himself and is a great asset to the place.

DOES THE COURTHOUSE OFFER ANY FURTHER ADVANTAGES? I think the location is good. While it’s not quite in the city centre, there’s good car parking behind us which is quite important nowadays.

The mix between eaters and drinkers has changed, and there are a considerable number of people driving and having a meal with one drink or a soft drink, so parking is important.

Hopefully it will stop local people having to go into Bangor or Comber for something to eat.

ARE YOU OPTIMISTIC ABOUT PROSPECTS IN THE LOCAL HOSPITALITY SECTOR? I like to think that the businesses that fail are because people haven’t understood the market, and I hope I do understand the market. We’re getting the bar set up the way we want it, we have a great location and great staff who have really taken ownership of The Courthouse so when the word’s out, I think we’ll do fine.

'On time every time' Richmond, Balloo Avenue, Balloo Industrial Estate, Bangor, County Down, BT19 7QT T. +44 (0)28 9127 0930 M. 07831728522 W. www.richmondni.co.uk

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MAY HRNI • 23

hospitalitycommentary

Born with a natural instinct for the business Sir William Hastings comments on a changing world of hospitality

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or those who work in the hospitality industry, it has always been much more than simply a job. Staff in this sector love the guest interaction, the passion and commitment and, increasingly, the potential opportunities available in a business where a kitchen porter can one day become a hotel general manager. There are few sectors nowadays which can offer such extensive scope for career advancement and it is those who have the motivation and tenacity, and those with passion for their jobs, who will reach their full potential and rise up the ranks quickly.

The hospitality trade has changed from being a traditionally ‘Cinderella’ industry to being a major economic driver within the Northern Irish economy. It has now overtaken both agriculture and manufacturing in its contribution to our economy in Northern Ireland.

With the increase in global travel and the influence of the Internet on the industry, customers today are so much more demanding and better informed, and have higher 26 • HRNI MAY

expectations of all aspects of travel and hotel stays. This is an industry which is continually evolving and we, as hoteliers, must constantly invest in both our properties and our staff if we are to be able to meet and exceed the levels of service guests now expect.

Nowadays, staff recruitment in the hotel industry is a much more pleasurable task than it was when I started working in the sector over 50 years ago. Staff are much better paid and there are much better opportunities, with plenty of variety and something to suit everyone. At Hastings Hotels, we have been continually striving to improve our standards across all aspects of our business, and this includes the recruitment and training of our staff. More than 25% of our employees are now qualified to degree level, and some even higher. We accept the cost of finding, interviewing, engaging new employees is high, and consider training of these staff as a long-term investment. Many have stayed with us for years, about 10% as long as 25-plus years. These employees have

made hospitality their lifetime career and have achieved from it much satisfaction.

It is an industry where you will meet many new people, and often customers and colleagues over the years become your best friends.

Confuscious said, “Choose a job you love and you will never have to work a day in your life”. This is true of many of our staff who love what they do within our industry. And opportunities for experiences and promotions within our six hotels are there for the taking.

The hospitality industry is highly competitive with millions of workers worldwide, so Hastings Hotels is small in the world of hotels. However we are confident and we want our customers to think that we are as good as many of the very best. To maintain this reputation, it is down to our employees. Opportunities for the best students and applicants are always available.

We have close relationships with the University Ulster in Northern Ireland who run one of Europe’s top hospitality management schools.

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hospitalitycommentary Our Marketing Director, Julie Hastings MA FCIM was appointed visiting Professor in 2012, and our managers are invited to share their experiences by way of guest talks and mentoring on a regular basis to students in the Ulster Business School. We encourage these students to study hard in their chosen discipline. This ensures to us, the employer, a commitment to excellence.

Hastings Hotels have an extensive range of training programmes across the group, available to all different levels of staff.

From chef development programmes to management trainees, we are continually engaging with our staff and assisting them in developing and improving their skills. Those who do engage in the industry, rarely leave it.

In today’s global economy, you cannot grow a leading organisation single-handedly.

Every famous entrepreneur has built a flourishing company with great employees by their side. It is crucial to make sure you have the right people, and the right number of people, to keep your company running smoothly and profitably, whilst ensuring the highest levels of guest satisfaction.

Trends are more important than events I am sure that major occasions are very important. However I am of the belief that trends are even more important than events.

We are fortunate that international and local travel continues to grow and that banqueting, conferencing, entertainment and international sporting fixtures are evolving. We must keep moving with these trends to exceed their expectations and win the business.

There are two trends which are crystal clear to me. Globally the standard of living is rising year by year and has been for the last 2,000 years. I believe this is unlikely to change. Also tourism and the education received though travelling have moved from being a luxury in the developed world to now being rated as a necessary part of life and living, and something we feel we deserve. Growing prosperity is a trend that results inevitably in a lifetime expectancy to ‘trade up’ in all aspects of life in this society. Tourism and hospitality, as well as sport and leisure time, are at the heart of those qualities of life for which we work to earn the means to allow us to enjoy.

Hotels have grown from small oases of grandeur for the wealthy and privileged to a great variety of fine properties for a vastlyexpanded demand for business and personal use. In Northern Ireland, as across much of the developed world, we see better quality hotels, golf, resort and spa venues, while entertainment venues of excellence have quickly grown and developed. They have concentrated the minds of all of us in the tourism and hospitality industry to prepare for the needs of this rapidly increasing affluence.

Happily we, in Northern Ireland, are blessed with many of the natural ingredients necessary www.hospitalityreviewni.com

to share in the opportunities on offer. We are increasing our market share in this highly competitive business. We are blessed with a moderate climate, unparalleled beauty of the landscape, uncluttered roads, excellent ports and airports and a God given will and desire to complete the task as most affable hosts to a growing number of international visitors. There will always be room for exclusivity; however marketing and branding will indicate to the customer both price and expectancy.

Branding and marketing are massively important. With rapid online developments with which we have no choice but to keep up or lose out, the customer really can see our product, our price and a myriad of reviews at their fingertips to allow them to make a very educated decision. The Northern Ireland government now realises the importance of job and wealth creation from tourism and hospitality, and are now prepared to offer our former

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‘Cinderella’ industry equal status to agriculture and manufacturing.

But finally, a word of warning, perhaps for the future – and I say this will all due respect.

Accountants can give advice, and consultants can inform (often both at a huge cost). But hoteliers are BORN with a natural instinct for the business, professionally trained too, and passionate. Just like the farming community, they specialise and best know their customers’ needs and desires.

Sir William Hastings CBE D.Litt is chairman of Hastings Hotels, a portfolio of six luxury hotels in Northern Ireland and director of the deluxe Merrion Hotel in Dublin. Heading an independent family-owned business, he has been at the helm of his company since it was founded in 1966. He was knighted by the Queen for his services to the hospitality business and tourism in 2011.

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NIHF

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NIHF

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MAY HRNI • 29

hotelnews

Ramada Plaza launches £1.5m refurbishment

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he Right Honorable Theresa Villiers, MP, Secretary of State, recently visited the four star Ramada Plaza Shaw’s Bridge to launch its £1.5m refurbishment alongside its owners, Andras Hotel Group.

Supported by Danske Bank, the two-year project has included a major makeover of the Grand Ballroom, which is the largest banqueting space in Northern Ireland. The development has also seen the creation of the Laganview Suite, which is proving to be the most sought after wedding venue in Belfast. And the final phase features a new contemporary art deco design in the lobby, which will seek to further strengthen the hotel’s appeal to the international market.

“A huge amount of effort and investment had gone into the project,” said Villiers. “It is crucial to support businesses like this to deliver a strong economy across the country.”

The Secretary of State paid tribute to the work of Lord Rana and said he had been a strong

supporter of Northern Ireland through good times and bad.

Rajesh Rana, director of Andras Hotels Group, said the new lobby “sees the completion of a vision which we created alongside worldrenowned interior designers, Philip Rodgers, and we are absolutely thrilled by the end result.

“We have tried and succeeded in sourcing each and every element locally in a bid to celebrate the fantastic craftspeople we have in Northern Ireland.

“From the stunning, hand-made carpets, to the bespoke furniture, the atmospheric lighting and the specially commissioned artwork by local artist Lucy Turner – everything is world-class and the feedback we have had to date has far exceeded our expectations.”

Andras Hotels has a track record of investing in the local hotel market through the recession, including the construction of two new Ibis Hotels in 2009 and renovation of the Holiday Inn Express in 2010. The Group is now Belfast’s

From left, Rajesh Rana is pictured with the Right Honorable Theresa Villiers, MP, Secretary of State, and Lord Rana, Andras Hotel Group.

largest hotelier and has further plans to expand the portfolio, with a £2.5m refurbishment and rebrand of the Days Hotel now underway and planning permission lodged for a new 179-bedroom £12m hotel in Belfast City Centre.

Andras Hotels has invested £13m in the past five years and has plans for further growth, which will continue to supply much needed bedrooms for the local tourism market.

Quality accommodation recognised in NITA shortlist categories including two special awards.

“A winning destination needs winning tourism providers and we’ve looked hard at what makes a successful provider and how we can reinforce Northern Ireland’s brand while stimulating innovation, competitiveness and shared best practice,” said Kathryn Thomson, chief operating officer, Tourism NI. “Our shortlist completely reflects that. No matter how small or Announcing the shortlist was Tourism NI Corporate large the operation, all local businesses Events Officer, Patricia Kingston. and organisations have a lead part to op accommodation features heavily play in growing tourism in 2015 and alongside other tourist destinations on beyond. Winning an award or receiving a the shortlist for this year’s Northern Ireland commendation will no doubt be a welcome Tourism Awards, to be held this month after boost that will give opportunities for publicity, HRNI goes to press. positive profiling and heightened credibility The sought-after awards, held in within the industry and, crucially, with association with Tennent’s NI, recognise customers." outstanding performers in the tourism industry Northern Ireland Tourism Awards Shortlist: and will be presented over 11 different Balloo Inns, Co Down; Beech Hill Country

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House, Co Londonderry; Causeway Hotel, Co Antrim; Circuit of Ireland Rally, Co Antrim; City Hotel Derry, Co Londonderry; Derry City Council; Dunamoy Cottages and Spa, Co Antrim; Fermanagh Self-Catering, Co Fermanagh; Finn Lough, Co Fermanagh; Vauxhall International North West 200, Co Antrim; James St South/Bar+Grill/Hadskis/ Cookery School, Belfast; Jurys Inn, Belfast; Lough Neagh Partnership, Co Londonderry; National Trust, Co Antrim; Newforge House, Co Armagh; Open House Festival, Co Down; Orchard Acre Farm, Co Fermanagh; Peak Discovery Group, Co Down; Rayanne House, Co Down; Shola Coach House, Co Antrim; Streamvale Farm, Belfast; The Bushmills Inn, Co Antrim; The MAC, Belfast; Titanic Belfast, Belfast; Tory Bush Cottages, Co. Down; Ulster Bank Belfast Festival at Queen’s, Belfast; and Visit Belfast Welcome Centre, Belfast.

White Horse Hotel scoops two of three Best Western Awards

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est Western Plus White Horse Hotel has walked away with two of the three awards presented at Best Western Ireland’s annual conference and award ceremony recognising exceptional service and customer care, held recently in Dublin.

The team picked up Excellence in Customer Care and the Customer Feedback Challenge.

“Our staff works hard to ensure they deliver a great service to our guests at all times and aim to maintain a high standard throughout,” said Ramona Wylie, director of the Best Western Plus White Horse Hotel. “These achievements are well deserved and we are very proud of them.”

The White Horse was awarded Four Star accreditation from the Northern Ireland Tourist Board in 2013, and upgraded to Best Western Plus with a £1.2m investment in the hotel which features a state-of-the-art leisure centre and an award-winning Bistro & Grill.

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Located in close proximity to City of Derry Airport and a 10-minute drive to the city centre, the White Horse has 58 en-suite guest rooms and employs 48 part-time and full-time staff. It is among 52 rural tourism businesses supported by Derry City and Strabane District Council’s Rural Tourism Development Programme, which is part funded by Invest NI and the European Regional Development Fund.

“We are delighted to support Ramona Wylie and her team at the Best Western Plus White Horse Hotel which plays a significant role in our Rural Tourism Development Programme and is especially well placed to offer high quality Four Star guest accommodation, cuisine, and leisure facilities to visitors based in the FaughanValley and Derry City area,” said Mary Blake, Council Tourism Development Officer, congratulating the management and staff on their double success at the Best Western Awards. twitter.com: @Hosp_ReviewNI

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janusawards

IoH recognises top performers at Janus Awards

Terence Brannigan (Tourism NI), Guest Accommodation Manager/Proprietor of the Year Richard Greaves (Lusty Beg Island) and Michael Cafolla (IOH).

Michael Scott (Firmus Energy), Hospitality Management Team of the Year Trevor Annon and Neil Hanna (Mount Charles Group) and Paul Clark.

Michael Cafolla (IOH), Harry Crawford (Get Fresh) and James McGinn (Hastings Europa Hotel) receiving Hotel Chef of the Year on behalf of Adrian McDaid (not pictured).

Terence Brannigan (Tourism NI), Hotelier of the Year Large Business Andrew Phelan (Lough Erne Resort) and Michael Cafolla (IOH).

Rod McCrory (Corona), Late Night Venue Manager of the Year Paul Kelly (El Divino) and Michael Cafolla (IOH).

Ross Heggarty (Heverlee), Publican/Bar Manager of the Year Niall Burns (Hastings Slieve Donard Resort & Spa) and Michael Cafolla (IOH).

Eric Jackson (Crossgar Pallas), Restaurant Chef of the Year Carl Johannesson (The Bar and Grill) and Paul Clark.

Geoff Wood (Lilliput), Restaurateur of the Year Daryl Shields (Flame) and Michael Cafolla (IOH).

Michael Cafolla (IOH) with Outstanding Contribution to the Industry - Joanne and Niall McKenna (James St South).

David Meade, Supplier of the Year Stephen McKenna (Clearsky Brewing Co) and Michael Cafolla (IOH).

Rachael McGuickin (Visit Belfast), Visitor Attraction Manager of the Year Helen Morrow (Streamvale Open Farm) and Paul Clark.

Michael Cafolla (IOH), Michael Murphy (Irwins Bakery) and Jonathan Topping (Hastings Stormont Hotel) receiving Conference & Banqueting Operations Manager of the Year on behalf of Victoria Parks (not pictured).

Further awards went to Lecturer of the Year - Brenda McCarron (Ulster University); Apprentice of the Year Emma McKinley (Clements Bean Machine), sponsored by People 1st; Student Management Potential Award Patricia Kelly (Belfast Metropolitan College), sponsored by Stephens Catering; Business Development Manager of the Year Stuart Mulvaney (Mount Charles Group), sponsored by Johnsons Coffee; and Front Office Manager of the Year Sharmaine Dickson (The Merchant Hotel), sponsored by Avvio.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

MAY HRNI • 31

tourismnews

Keddie challenges Government stance on APD

B

elfast International Airport has called on ministers to re-think their stance on Air Passenger Duty (APD) after a leading firm of international aviation consultants disputed government claims that abolishing APD would have minimal impact on the economy.

On the request of Belfast International, consultants Mott MacDonald reviewed the NI Centre for Economic Policy (NICEP) report, commissioned by the departments of Finance and Personnel and Enterprise, Trade and Investment.

Mott MacDonald’s 46-page review concluded the NICEP report contained a calculation error, outdated data and unreasonable, unexplained or unsupported assumptions. ‘We have found there is a strong economic case for the benefits of reducing or

Tourism NI appoints new chief executive

T

he board of Tourism Northern Ireland has appointed John McGrillen as its new chief executive, with effect from July.

A former board member of the tourist board, John is currently director of development at Belfast City Council. His responsibilities include urban development, tourism, economic and international development and the management of Belfast Waterfront and the Ulster Hall. Previously he was Chief Executive of Down District Council.

“John brings with him great knowledge and expertise in tourism and I am confident that the experience, skills and qualifications he demonstrated during the recruitment and selection exercise will be a huge asset to Tourism NI as we move forward and build on the success of recent years,” said Terence Brannigan, the recently-appointed chairman of Tourism NI (see ps 34-35 for profile).

“John’s expertise will also be invaluable in the context of the Review of Public Administration as we foster even greater collaboration with local authorities across Northern Ireland to deliver a dynamic, exciting and job-sustaining tourism industry that benefits all regions.”

During his early career, John worked for Short Brothers and the Industrial Development Board, the forerunner to Invest NI, before being appointed chief executive of NI-CO, a Belfast based international development consultancy.

He is a graduate of Mechanical Engineering from Queen’s University Belfast.

He also holds an MSc in Engineering Computation and an MBA in International Business.

32 • HRNI MAY

abolishing APD in Northern Ireland,’ concluded the consultancy.

Belfast International Airport said it was prompted to ask Mott MacDonald to conduct an objective analysis of the NICEP report after the local administration, in marked contrast to Scotland and Wales, failed to support the case for seeking devolved power.

“This analysis blows the NICEP report out of the water,” said Graham Keddie, managing director of Belfast International. “It shows it to be flawed and unreliable. The consultants have found that there are large positive net economic benefits to doing away with APD. “That, in our book, is reason enough for ministers in the Northern Ireland Executive to think again. At the very least, they should study this document from one of the top firms in

aviation and transport matters and acknowledge that a mistake has been made.

“There’s much to gain from securing APD powers. Even if the tax was cut by half, Mott McDonald says it might support 3,800 additional jobs and £200m per annum in Gross Value Added (GVA). That makes this worthy of a second look.

“We shouldn’t run away and hide from securing APD power. Instead of seeing it as a cost on the Block Grant, we should be courageous enough to view it as the key to unlocking huge economic potential.

“New airlines, new businesses, additional, badly needed jobs, a level playing pitch with Dublin Airport, which has the advantage of no passenger tax, and increased international connectivity are all achievable if we do away with this damaging tax.”

Causeway Coast Ad targets American holidaymakers

A

Tourism Ireland advert featuring the Giant’s Causeway and referencing Carrickfergus is running in a number of US publications this spring.

Tourism Ireland has a busy programme of promotions underway to build on the success of 2014, and grow the number of American tourists to Northern Ireland this year. The organisation’s programme includes advertising in key magazines and newspapers, reaching millions of prospective holidaymakers across the US.

Tourism NI hosts its annual Meet the Buyer event I

n the run up to this month’s Irish Open, over 100 international buyers from more than a dozen key overseas tourism markets recently pitched up at the Slieve Donard Resort and Spa for Tourism NI’s annual Meet the Buyer event.

The three-day event gave local tourism Kathryn Thomson, chief operating officer at providers the opportunity to meet international Tourism NI, is pictured with Daniele Pagani, buyers who are considering programming Italian tour operator, and Jim Paul, Tourism Ireland.

Northern Ireland in the near future. It involved a series of face-to-face sales meetings between the buyers and key industry representatives from across the local tourism sector.

"We trust that your visit here will give you a heightened awareness of the new and vibrant Northern Ireland, an awareness that makes it easier for you to portray us as a ‘must see’ destination across your respective markets,” said Kathryn Thomson, chief operating officer of Tourism NI, speaking at a gala dinner during the event. "Tourism NI is proud of the achievements of our destination in recent years and we have been sending out clear messages about the new Northern Ireland and its tourism offerings through various campaigns and with the help of our colleagues in Tourism Ireland.”

The buyers were in Northern Ireland following an equivalent event held in the Republic of Ireland. They were briefed about the top names attending the Irish Open, Northern Ireland's golf product and main attractions.

Tourism NI also facilitated familiarisation visits to key demand generators for many of the buyers, including Celtic myths and legends, Game of Thrones locations, living legends and creative Belfast vibe itineraries.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

tourismcommentary

Flying high – the importance of air route development for tourism

By Dr Peter Bolan, director of International Travel & Tourism Management at Ulster University and tourism commentator for HRNI.

T

he recent news that Belfast is to host a major conference on air route development (Routes Europe) in 2017 is excellent news for Northern Ireland and our ever-growing portfolio of conferences and events that showcase our expertise and our facilities in that regard.

‘Routes Europe’ as it is known, is essentially the air route development forum for Europe and draws together a range of airlines, airport authorities, tourism bodies and indeed anyone with a vested interest in conducting business to, from and within Europe. This year’s conference (now in its 12th year) took place in Aberdeen and saw some 1,200 delegates attend, with 125 airlines, over 300 airports and 45 tourism authorities represented. Make no mistake then, this is a big deal and a hugely significant conference event to have secured.

According to Oxford Economics, visitors arriving by air contribute over £12bn a year

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to the UK tourism industry, generating a further 170,000 jobs; 55% by value of the UK’s manufactured exports to countries outside the EU are transported by air; air services have been vital in developing economic relationships with emerging economies such as China; and a quarter of companies report that access to air services is important in determining where they locate their operations in the UK. Clearly, air route development is important for tourism but also the wider economy in the UK. Here in Northern Ireland, there is no question that air route development needs to be higher on the agenda and taken even more seriously.

We are in many respects a peripheral location in Europe and yet connectivity and access to markets are absolutely crucial to economic development (including tourism).

Research indicates that businesses trade 20 times as much with countries that have a direct daily flight to that country, as they do with those countries that do not. Other studies have shown air links as the most influential transport factor in the location decisions of most overseas-based business investing in the UK. On the tourism front, air route development is vital if we are to continue to grow as a destination. Including direct, indirect, and induced effects, air transport on a global basis supports 35 million jobs within tourism, contributing around $807bn a year to world GDP (according to the WTTC).

Our peripheral location hinders how far we can develop as a tourism destination in Northern Ireland. Having to take several flights to get here can be off-putting as well as expensive for many international tourists. Developing direct flight routes with the right markets can help address

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that and allow us to continue to grow as a destination.

That isn’t easy of course. In fact it is incredibly challenging. Airlines want to know that a route is commercially viable before they will even consider it. Support from government in terms of air route development funds can certainly help in that regard, as well as support from tourism bodies and the wider business sector. Nonetheless, the role that airlines and airports play in opening up new destinations and allowing existing destinations to grow is massive. Therefore, whatever the challenges, we have to move this crucially important aspect of development much higher up the agenda.

That is why the news of Belfast hosting the Routes Europe 2017 conference is such a truly significant achievement. It gives Northern Ireland a platform and an impetus to fully address the issue and to do so with many of the key players who will actually be here on the ground for the event. A fantastic opportunity then, one which needs to be planned for now in a strategic and proactive way.

Proper development of air routes and good effective air connectivity enables flows of trade, investment, labour, knowledge and tourists that ultimately support economic growth by providing new opportunities, improving productivity and increasing competition. These benefits can then extend directly and indirectly across all sectors of our economy. Let’s warm up the engines now and start taxiing down the right runway so that, come April 2017, we can use the hosting of this air routes conference to make a real and significant difference to our longer term economy.

MAY HRNI • 33

newtourismnichairman

Prominent Northern Ireland business leader Terence Brannigan has just stepped into the role of chairman of Tourism Northern Ireland. In a wide ranging interview, he gives his first thoughts on the industry to Hospitality Review NI.

New tourism chief has a passion for the industry

34 • HRNI MAY

twitter.com: @Hosp_ReviewNI

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newtourismnichairman

Proud to host

hosted by the Rory Foundation

Royal County Down 28-31 May 2015

#2015IrishOpen

T

erence Brannigan brings to his new role as chairman of Tourism Northern Ireland a successful track record in business, garnered within the intensely competitive UK hospitality sector.

A native of east Belfast, Brannigan held a series of senior executive posts in sales and marketing and skills development in the huge Grand Metropolitan organisation before becoming one of four managing directors of Compass Catering, which employed 19,000 people across the UK. This involved working closely with Sir Gerry Robinson, the Donegal-born entrepreneur, who led the management buy-out of Grand Metropolitan's contract catering and services division in 1987.

"My focus was largely on contact catering, from Birmingham to the tip of Cornwall and from Wales to West London," says the new Tourism NI chairman. "It was a very diverse brief and involved a huge amount of travelling and dealing with customers, staff and suppliers. It was a role I enjoyed immensely. Grand Met, of course, was a massive organisation that covered hotels, pubs, restaurants, breweries and bookmakers.

"What Sir Gerry did very effectively was to make the business more responsive, especially to customers, by flattening and refocusing the organisation on all its exchanges and interfaces with customers. It's a strategic approach which has influenced me in my business life.

"Grand Met and then Compass Catering were great learning experiences that taught me the importance of people skills and training.

Striving to ensure the very best service possible to customers is the key to success in hospitality and most other industries. It's absolutely fundamental. And it requires significant and ongoing investment in skills development and training across all levels of an organisation to ensure profitable growth. Tourism has gone down this road extensively with the WorldHost initiative, but I believe we need to continue to focus on services to tourists and all customers across Northern Ireland."

His return to Northern Ireland in 2006 saw him take ownership of one of the region's leading contract services operations, a Ballymena-based business that he rebranded as Resource and expanded in terms of its portfolio of expert services, securing a series of major private and public contracts and driving www.hospitalityreviewni.com

employment up from 2,000 to 15,000.

The father of three, who grew up in the shadow of the iconic Harland and Wolff cranes, where his father worked, jumped at the chance of chairmanship at Tourism Northern Ireland "because of my passion for the industry."

He is also quick to acknowledge the "massive and inspiring contribution" of Howard Hastings, his predecessor, to tourism and hospitality here, but says another reason he was interested in the chairmanship is because he is "convinced that faster growth in tourism earnings is fundamental to our economic success in both short and long terms."

Brannigan is fully behind Northern Ireland's focus on STEM (science, technology, engineering and mathematics) subjects in schools for industries such as IT, software and electronics but also sees scope for an even sharper focus developing interpersonal skills for young people likely to consider careers in these industries as well as those interested in tourism and hospitality.

"Hospitality isn't the only industry that requires people to work in teams and to communicate effectively with each other as well as customers and suppliers. That said, great interpersonal skills are the absolute foundation of the great hospitality that tourists and other visitors here experience. It's what brings them back time and time again. Bad service impacts everyone here adversely. I think we are also beginning to move away from the attitude in some minds that equates service with servile."

He believes a dynamic tourism industry will benefit virtually every corner of Northern Ireland: "Tourism is a sunrise and increasingly selfconfident industry that's entering a very exciting stage in its development. It already contributes £723m to the economy, likely to be closer to £800m when figures are updated, which is 5.2% of GDP, and employs 43,000 people, which is more than agriculture.

"Although it is well on track to hit the £1bn per annum revenue and 50,000 jobs target by 2020 set by the Executive, there is still plenty of potential for the industry across Northern Ireland. Growth will have a far reaching and immensely positive impact on the economy and I look forward to inputting to the creation of a new strategy which will enable tourism's future development. I am also keen that Tourism NI works more closely with Invest NI and the 11 new councils in Northern Ireland."

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Another important focus for Brannigan will be to help on important initiatives to market Northern Ireland with Tourism Ireland.

"I've a good relationship with Tourism Ireland Chairman Brian Ambrose and Chief Executive Niall Gibbons. Brian was my precedessor as CBI chairman in Northern Ireland and I worked closely with him over many years," he says.

"Key initiatives such as the Wild Altantic Way and the newly established Ancient East trail show that the Republic of Ireland is very good at rebranding and marketing existing attractions. But I'd like to see us further develop the attractions we have here. For instance, there's enormous potential to draw our exciting food industry, especially the artisan sector, into the existing programmes for tourists to a much greater extent. I believe the planned Year of Food next year could help us achieve this. I am very excited by the potential of this initiative as announced by Arlene Foster, our minister, earlier this year."

Brannigan pinpoints the value of other forthcoming boosts for the industry, including the major events of this year, the Irish Open, the Tall Ships and the Gran Fondo, as well as investments in The Gobbins, the renovation and extension to the Apprentice Boys Memorial Hall in Derry~Londonderry and the opening of Titanic Walkways and the Belfast Window on Wildlife.

Another of his passions is music. "I grew up in a household in which music was very important.

My father loved blues legends such as Muddy Waters and Howlin' Wolf. While my tastes are more eclectic today and range from opera to traditional Irish folk, I inherited his love of the blues. I mention this because I'd like to see the tremendous music scene here further developed as part of our offering to tourists."

Where does he stand on the burning issues of Corporation Tax, VAT, Airport Passenger Duty?

"It's much too soon for me to be making policy pronouncements as I am still reading myself into the role. But what I will say is that we have to continue to review everything that impacts our competitiveness as a global destination, including connectivity. The strength of sterling against the euro is another current problem.

"I was one of those at the forefront of the CBI campaign to reduce Corporation Tax to benefit both inward investment and the position of local companies of all sizes. I am sure that its reduction will bring tangible benefits. A rising tide will lift all boats including those in tourism and hospitality."

The Gobbins

MAY HRNI • 35

businessnews

Business mentoring brews at NWRC A

team of highly competent technical consultants at North West Regional College (NWRC) are supporting the College’s economic regeneration strategy through the provision of extensive reskilling, upskilling and entrepreneurial mentoring to a range of small-to-medium-sized enterprises.

Over the last three years, the College’s InnovateUS Employer Support Programme, funded by the Department for Employment & Learning (DEL), has provided over £650,000 worth of support to more than 220 local small businesses.

The fully-funded business consultancy is currently available from the college to companies with less than 50 employees in industries which include food development, engineering, renewable and sustainable technologies, and digital media and marketing.

One local business to benefit from the expertise has been the Ebrington Square-based Walled City Brewery. Through initial engagement with the company, the college advised that its first step towards becoming more consumer-aligned was to match food with their beer products in order to offer a more unique culinary experience for the consumer.

Led by College Food Technical Consultant

Brian McDermott, the mentoring also involved kitchen planning and specification for a new craft brewery and restaurant, the creation of innovative and profitable dishes, and the development of menus which complemented beer flavours. Furthermore, the expertise also enabled Walled City Brewery to take From left, James Huey, owner of Walled City Brewery, is pictured in his cognisance of the Ebrington Square-based brewery with Brian McDermott of NWRC. seasonality of foods, their forthcoming business launch. Together with and to reflect the varying dietary needs of today’s providing the company with a host desk facility consumer. in our College Incubator Centre, we are also “The Walled City Brewery now has the preparing to provide advice on the Invest NIpotential to be one of the most innovative food funded Innovation Voucher project which can help and beverage outlets in this region, offering a them develop new flavours of craft beers for new unique experience for all local consumers,” said and emerging markets.”

McDermott. “Our partnership with them has Visit www.nwrc.ac.uk/employersupport for now moved onto a second phase where we further information. are planning digital media strategies to support

Local political parties support Tourism VAT reduction A

number of local political parties, including SDLP, Alliance, DUP and UUP, have achieved a high rating in a Tourism VAT Scorecard compiled by the UK-wide Cut Tourism VAT Campaign to highlight support for tourism in their 2015 Party Manifestos going into this month’s General Election.

The campaign is a coalition of 43,000 tourist accommodation and attractions businesses calling for VAT on tourism to be cut from 20% to 5%, bringing the UK in line with competitor destinations within the EU and aiming to increase the competitiveness of regional tourism

hotspots, generate more investment for regional businesses and support wider regeneration in these areas, and across the UK as a whole.

According to the Campaign, cutting tourism VAT would bring a £4bn boost to the UK economy and create 120,000 jobs.

The Campaign found that the smaller parties had a greater understanding of the value of the tourism industry and the support it needs, while the industry was neglected by the two largest parties.

In joint first place, scoring full marks in the scorecard were the SDLP, Alliance, DUP, UUP, Plaid Cymru and the Green Party.

“International competition for tourism is increasing and the UK’s share of the global tourism market is declining; 25 of the other 27 EU countries have reduced rates of VAT on tourism not for altruistic reasons, but because they recognise this creates jobs and growth,” said Graham Wason, chairman of Cut Tourism VAT. “This is an extremely important issue and one that deserves to be at the heart of every manifesto. The most worrying result from our analysis was that the two main parties seem to have failed to recognise how much more tourism can contribute to the UK economy.”

Local fit-out business celebrates new contracts A

Pictured at Diageo’s new office in Belfast are Brendan Moley, operations director and Ronan McGovern, commercial director at mac-interiors with John Priest, global workplace projects manager at Diageo.

36 • HRNI MAY

Newry-headquartered fit-out firm is targeting further growth in 2015 after securing contracts to fit out Diageo’s new offices on Wellington Place in the centre of Belfast, as well as business worth more than €40m in Dublin since the start of the year.

The specialist firm lays claim as the leading main contractor in the refurbishment and fit-out of office space and commercial buildings. Established in 2002, it currently has offices in Newry, Dublin, London and Hamburg and employs a direct workforce of 53.

The latest run of new business wins will see mac-interiors recruit 10 additional staff across its operations in the coming months.

“It is particularly pleasing that we’re starting to see some substantial contracts now taking place in Belfast as companies choose to refurbish existing offices and fit out new space,” said Paul McKenna, managing director of mac-interiors.

“It is encouraging to see the development of City Quays at Belfast Harbour and hopefully a stronger economy and the possibility of lower corporation tax will attract more external investors to the market and more new build activity.” twitter.com: @Hosp_ReviewNI

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MAY HRNI • 37

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38 • HRNI MAY

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MAY HRNI • 39

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MAY HRNI • 41

hrnihighlights

Delivering insightful content and building partnerships In her last edition as manager of Hospitality Review NI, Nicola Daly looks back over the highlights of her tenure at the leading local hospitality title.

T

hey say time flies when you’re having fun and the past three and a half years working at Hospitality Review NI have been a whirlwind. A whirlwind because it hasn’t felt that long, time seemed to go by so quickly and here I am signing off this edition of the magazine as my last.

Back in 2012, I moved from a hospitality membership organisation to taking up the reins of Hospitality Review NI, a publication that landed on to my office desk each and every month packed with pictures, news articles, in-depth features and analysis on the fast-paced hospitality industry and little did I know I was set to shape the future of the magazine and meet so many wonderful inspirational and dedicated people who have supported and encouraged me.

In just three short years, Hospitality Review has been brought back to its rightful position in the marketplace, number one. It’s down to you the readers who subscribe to receive the magazine, to feedback your comments and thoughts to ensure we are always pushing boundaries.

The Hospitality Review Charity BBQ at The Hudson was an opportunity for everyone to down tools for a night in an informal setting, a chance to catch-up on the goings on but also sample the quality produce and products from around the Province whilst, at the same time, raising a little bit of money for charity. Chest Heart and Stroke is a cause which is very close to me, and I’m delighted the annual BBQs raised over £9,500, so thank you for all those of you who took the night off to come out and support.

Like any industry or business, from time-to-

We are now active on social platforms Facebook and Twitter where you can consume information on the go.” Nicola Daly

42 • HRNI MAY

time you must embrace change and at the magazine we have embraced digital change.

We are now active on social platforms Facebook and Twitter where you can consume information on the go. Our website is now fully operational, keeping you up to date with breaking news and offering the ability to download the print version of the magazine electronically. So whether you work at a desk, behind the bar or in the kitchen, we’ve strived to deliver content in various ways to enable all those working in our sector to be informed.

I leave the magazine in great hands with Alyson Magee, the editor, and publishing stalwarts James and Gladys Greer continuing to deliver insightful content, brand building partnerships and engagement with all of you.

The hospitality industry has been a second family to me and I’m glad to say I’m not leaving the industry entirely. I would like to extend a huge sincere thank you to all of you for your support during my time with the magazine and until next time we meet, bye for now!

For any queries in relation to editorial or advertising in Hospitality Review NI, please contact Alyson Magee on 028 9078 3246 or alysonmagee@greerpublications.com. twitter.com: @Hosp_ReviewNI

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