Hospitality Review NI Jan 2018 by Helen Wright

The official publication for Search online: Hospitality Ulster

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LOCAL HOSPITALITY LEGEND SIR WILLIAM HASTINGS DIES

N BROUGHT TO YOU BY: THE TOP 100: HOSPITALITY ULSTER’S NEW AWARDS ARE SET FOR FEB 21 AT TITANIC BELFAST PS12-13

The Top 100 Hospitality Businesses 2018 is set to take place on Wednesday 21st February 2018 at Titanic Belfast, hosted by the one and only David Meade! Tickets go on-sale January 2018. Register your interest now at

WWW.HUTOP100.ORG

SKILLS SHORTAGE: WHO WILL STAFF NORTHERN IRELAND’S EXPANDING HOSPITALITY SECTOR? PS18-19

GREAT EXPECTATIONS: NIHF LOOKS AT 2018’S ‘CHALLENGE COCKTAIL’ P51

orthern Ireland’s hospitality sector has lost one of its most successful and beloved figures, hotelier Sir William Hastings, With shortlisting well underway the excitement is building to see who will be included in The Topdied 100 Hospitality who has ageBusinesses 89.for 2018. All of the 100 winners will be presented at the star-studded gala ball in Titanic Belfast on 21st February. He passed away Through nomination, rather than application, The Top 100 Hospitality Business Awards recognise those through their premises, staff and product offer, peacefully atwhohome on encompass the very essence of our unique hospitality industry- going the extra mile to deliver a great customer that matches both their target market and December 15experience following a short illness, customer demographic. surrounded by his wife Joy and children Julie, Howard, Allyson and Aileen. He was married to Joy for 57 years and his family paid tribute to him as ‘a loving husband, father and grandfather’ as well as ‘Ireland’s leading hotelier’. ‘We are immensely proud of his outstanding accomplishments,’ reads a family statement. Reflecting on his career, the Hastings family said they took comfort in the fact that he was an inspiration to so many people and vowed to honour his lasting legacy. Leaving school at 16, Sir William initially entered the timber trade as a junior apprentice before joining his brother Roy in the family licensed trade business at 18. Starting out with pubs, Sir William purchased his first hotel, the Adair Arms in Ballymena, in 1964. The Hastings Hotels portfolio today extends to the Europa, Stormont, Everglades, Culloden, Ballygally and Slieve Donard hotels in Northern

Ireland, alongside part ownership of the Merrion in Dublin, while new venue the Grand Central Belfast is currently under construction. Sir William received his knighthood in 2009, having already been awarded a CBE and an OBE. The University of Ulster awarded him an honorary Doctor of Letters in 1998. Among many expressing their sadness at his passing are the Northern Ireland Hotels Federation and Hospitality Ulster. “It is with regret that Hospitality Ulster has learned of the death of Sir William Hastings,” said Colin Neill, CEO, Hospitality Ulster. “Whilst becoming an extremely successful businessman, he kept his feet firmly on the ground, always stayed true to his values, and was respected by not only the industry but by all of his staff. “He began his successful business over 50 years ago and has left a legacy which has formed the foundation for our now successful tourism industry. It is suiting that, with his family so embedded in the industry, his legacy will be carried on for generations to come. “He will be laid to rest in a small, private family funeral and there will be a public celebration of his life in the New Year for which details will be released in the coming weeks.”

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JANUARY HRNI •15:20 3 15/12/2017

JANUARY YEARBOOK 2018

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

foreword THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

Hospitality Review is a copyright of © Independent News & Media Ltd 2016

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TAKING TOURISM TO THE NEXT LEVEL TOURISM NORTHERN IRELAND CHAIRMAN TERENCE BRANNIGAN REFLECTS ON A STRONG PAST YEAR, AND LOOKS FORWARD TO LAUNCHING TO MARKET ‘A PROPOSITION OF SCALE’ DURING 2018

017 looks set to be another strong year for tourism growth and, although full-year figures are not yet available, the first six months show that we welcomed record numbers of national and international visitors and that those visitors both stayed longer and spent more. Visitor attractions such as Titanic Belfast, Carrick-a-Rede Rope Bridge and Seamus Heaney Homeplace all reached their capacity during peak season. Events continued to perform as one of our key economic drivers, with the Dubai Duty Free Irish Open welcoming over 90,000 visitors to Portstewart and the Women’s Rugby World Cup being hailed by the organisers as their most successful tournament yet. During 2017, we hosted over 560 international journalists to experience our world-class experiences and our lands, myths and legends, ensuring that Northern Ireland achieved prominence in global media outlets such as Australia’s Weekend Today Show, WNBC TV in the USA and the Huffington Post in Germany. The eyes of the business world were also upon us when 1,200 route development professionals descended for Routes Belfast at the end of April to enjoy the largest regional gathering of aviation-based companies. They received a huge welcome during their stay with us and left with very positive impressions of Northern Ireland. Throughout the year, there was a continued focus on building collaboration and partnership, evidenced by the joint approach taken by Tourism NI and the Northern Ireland Hotels Federation on the Say Hello to More advertising campaign in the Republic of Ireland. This campaign proved extremely successful and resulted in a surge of both visitors and spend from the Republic.

Collaboration must be a continuing theme that we carry forward into 2018 and beyond and, at Tourism NI, we will focus on giving priority to those markets with the greatest potential for travel to Northern Ireland. Together with our marketing partners, Tourism Ireland, we look forward to launching to market a proposition of scale during 2018, to create standout for Northern Ireland as a mustsee destination in the competitive international marketplace. Alongside this exciting new initiative, we will also finalise and implement a cultural and heritage framework and work with the industry to implement a strategy to grow visitor numbers from the Republic of Ireland. To capitalise on recent successes and to maintain high levels of industry support, there must be a sustained focus on investment. Our hotel sector is investing over £500m to build new hotels and to upgrade current sites over the next few years and it is essential that both product on the ground and employee skill-sets are capable of grabbing and holding the attention of international visitors. Indeed, public and private sector investment is required in capital projects, skills and online platforms across the sector, if we are to sufficiently leverage future earnings growth. To this end, we will continue to invest in digital tourism opportunities and to provide platforms for our industry which enable them to maximise their online profile, selling capabilities and digital presence, to inspire and attract visitors from across the globe. As we start the year with new accolades from Lonely Planet and National Geographic ringing in our ears, and with widespread recognition of our outstanding heritage, the overall sentiment for Tourism is positive. The eyes of the world will be upon us in 2018 and the time is right for us all to invest in the projects and initiatives that will take our industry and our region to the next level.

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STAFF SETTING SAIL JUST AS BUSINESS BOOMS

Happy New Year to all our readers and advertisers. I hope you enjoyed a buoyant festive season, and are looking forward to 2018 with positivity. Welcome to our annual January Yearbook edition; the biggest of the year in which we aim to provide a comprehensive picture of the Northern Ireland hospitality industry, looking back over the highlights of the past year and forward with expectations and forecasts for the year to come. There are certainly grounds for optimism, with our news stories outlining burgeoning tourist visitor numbers; Belfast as a UK leader in hotel growth and named National Geographic’s Rising Star; multiple new openings across bars and restaurants; and ongoing innovation in the drinks category. Of course, there’s always a ‘but’; in this case issues and challenges with the potential to hamper the prospects of the wider hospitality and tourism sectors. Many of these issues have been well documented in Hospitality Review over recent years, including liquor licensing, Tourism VAT and Air Passenger Duty, to name a few. Another major ‘but’, the skills shortage, has also been raised as an issue for many years but appears to be reaching a crisis point. Across the industry commentaries and profiles covered in the Yearbook, time and time again, industry representatives and business owners and operators highlight

“The diversity and innovation of new restaurants and bars is astounding for a city of Belfast’s size, while also extending beyond the metropolis with Derry, the North Coast and smaller towns from Moira to Aghalee also making their mark. ” the problems they are facing around a critical shortage of staff. Gavin Carroll, president of the NI Hotels Federation and GM of The Merchant, puts it very well when he says: “If you imagine every hotel in the city is the gliding swan on top and paddling furiously underneath, that really is how we are operating at the moment; we are struggling that much for staff.” The same of course applies to all businesses across the hospitality sector. It really is a very exciting time for Northern Ireland hospitality with not just the hotels sector seeing unparalleled growth. The diversity and innovation of new restaurants and bars is astounding for a city of Belfast’s size, while also extending beyond the metropolis with Derry, the North Coast and smaller towns from Moira to Aghalee also making their mark. Without employees, however, all this private investment will be worthless. And the pool is already so limited, any new venue actually managing to fill

roles tends to be stealing staff from another business and leaving them short-handed. Contributing to this staff shortage has been the poor reputation of the hospitality industry, with school career advice often presenting it as a last-ditch option if at all, while the long hours and hard work often associated with the trade are viewed as unattractive by ‘why should I?’ Millennials. Compounding the problem is Brexitrelated uncertainty around the future work eligibility of the non-nationals filling all those hospitality roles locals are not interested in. An exodus has already begun, with job insecurity together with the weakened sterling making the UK workplace less attractive. So, what’s to be done? Many solutions are proposed in these pages from making a better case to schools and colleges to looking at new demographics to recruit among, such as older workers. Hospitality can also offer flexible roles with the timing of housekeeping, for example, an ideal position for mums (or dads…) who want to be able to drop off, and pick up, their kids from school and could work for the hours in between. A number of private businesses are already addressing the problem through apprentice/academy-style recruitment programmes. One thing venues can do, with immediate effect, however, is to engage in every means they can to retain good staff by creating favourable and flexible working conditions and ensuring employees feel valued, inspired and are motivated through presentation of a career path. A tall order but the effort required now should pay off in the long term.

Alyson Magee

BELFAST NAMED RISING STAR BY NATIONAL GEOGRAPHIC

NEW INITIATIVE LAUNCHED TO BOOST TOURISM IN GLENS

elfast has been crowned 2017’s Rising Star at the National Geographic Traveller Reader Awards in London on November 27. The award was collected by Visit Belfast Chairman Howard Hastings, who said: “2017 has been a remarkable year for recognising how far the city has come in the eyes of the world, as this accolade comes hot on the heels of Belfast and the Causeway Coast being named Lonely Planet’s top region to visit in 2018, as well as being listed as one of the UK’s top 10 cities by Conde Nast Traveller magazine. All these awards raise the city’s profile globally, and will make for a very exciting year ahead in 2018.”

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new programme aimed at boosting tourism businesses in the Glens Coastal area has been launched by Carrickfergus Enterprise with support from partners Causeway Enterprise and Northern Regional College. Following the success of an East Antrim Coastal Way pilot programme, a new programme has been launched to cover tourism businesses in the Glens coastal area from Ballygally to Ballycastle and Rathlin Island. Thirty tourism providers are now confirmed and on board to take part – including a range of local hotels, restaurants and operators of tourist attractions and experiences. JANUARY HRNI • 5

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BELFAST LEADS WAY IN UK FOR GROWTH OF NEW HOTEL ROOMS BY JOHN MULGREW Titanic Hotel, Belfast,opened in 2017.

elfast’s hotel room numbers are growing at the fastest rate in the UK - with 1,247 currently being built, new research reveals. A total of 1,060 are expected to open in 2018, with 61% of these in new hotels and 39% in extensions or conversions, according to statistics from Savills. Savills says that, by 2020, just three operators - Hastings, Dalata and Andras House - will control close to half of all hotel rooms in the city. Nine hotels have received planning permission, four of which are at an advanced stage of construction. One extension is awaiting approval. Those being built include the 304-bedroom Grand Central on Bedford Street, Dalata’s Maldron at Brunswick Street, the new Hampton by Hilton at Hope Street, and the AC by Marriott at City Quays. The report says that, assuming all planned developments are built, it would represent a 36% increase on the current hotel room stock of 3,400 by 2019. Belfast now has the largest hotel development pipeline in the UK as a percentage of existing stock, it adds. Aaron Spring, associate director of hotels and leisure at Savills Ireland,

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said: “Its growing appeal as a business and leisure destination has resulted in Belfast achieving the second highest hotel occupancy in the UK, just behind Edinburgh. “With strong experienced hotel operators, who have large existing footprints in Belfast, undertaking the projects nearing completion, it is a great vote of confidence in the city. “I also expect to see more regional hotel projects commencing in high demand areas such as the north Antrim coast next year, due to the growing popularity of these areas and lack of new bedroom stock in recent years.” Others currently being developed include the easyHotel on Belfast’s Howard Street, which has received planning permission. There are also a number of hotel extensions planned across the city to improve the offering for guests. They include the Fitzwilliam, which will see 18 rooms added, the Bullitt, with an extra 30 rooms, and the Holiday Inn Express, which will see another 60 rooms. And Jurys Inn at Great Victoria Street has finished a refurbishment of its 190 rooms, lobby and bar.

SWEDISH COMPANY BUYS JURYS INN CHAIN FOR £800M

he Jurys Inn chain of hotels, which includes a venue in Belfast’s Great Victoria Street, has been acquired for £800m following a successful bid by Swedish group Pandox. The seller, US-based private equity group Lone Star, bought the chain in 2015 after Irish taxpayer-owned

IBRC and other banks had written off €300m (£264m) in boom-era loans. The chain is part of the Amaris hotel group owned by Lone Star. Its properties include two hotels in Dublin, one in Cork, one in Galway and another in Belfast, which recently underwent a refurbishment (see p52).

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SKILLS GAP AND EASTER LICENSING HAMPER HOSPITALITY SECTOR POTENTIAL BY COLIN NEILL, CHIEF EXECUTIVE, HOSPITALITY ULSTER

hilst growth in the hospitality sector across Northern Ireland remains varied, there is no doubt that tourism is increasing in areas such as Belfast, Derry-Londonderry and Fermanagh. Indeed, tourism can positively impact the entire Province if we are allowed to reach our full potential. If you compare Northern Ireland to the Republic of Ireland, where tourism is nine times higher than here, the potential increase in tourism spend could be transformative for the entire Northern Ireland economy. Undoubtedly it is a welcome relief that some of the uncertainty surrounding Brexit has been resolved following

the deal agreed between the UK government and the EU earlier this month, which ruled out any hard border. However, it is essential that access to skilled and soft skilled labour forms part of the final deal. As an industry, we are working hard to recruit and train people within Northern Ireland. But there simply are not enough people to fill our current and indeed future predicted job vacancies. Independent reports are predicting our hospitality industry will need an additional 2,000 chefs, and will have 30,000 vacancies to fill by 2024. We also need to attract mature experienced staff to work alongside our existing workforce to help develop their skills and knowledge. Any restriction on accessing this additional labour will have a disastrous impact on the sector, just at a time when `Destination NI’ is really establishing itself and the sector is growing. The skills and labour shortage isn’t the only challenge which the hospitality sector is facing however. Christmas is a crucial time for many traders including those in our hospitality industry. But with the tourist season kicking off at Easter, those in

BUNSEN BURGER COMES TO BELFAST

former Michelin-starred chef who worked for Heston Blumenthal has created 25 new jobs with the opening of the latest high-end burger joint in the heart of Belfast’s Cathedral Quarter. And Tom Gleeson, co-founder of Bunsen - which has five locations in the Republic of Ireland, said the restaurant could look at a second spot here in the near future. He runs the business with his co-founder and cousin Finn Gleeson.

the hospitality business running pubs, hotels and restaurants are once again facing huge losses as we continue to be hampered by out-dated licensing laws. These laws restrict trading hours and impose early closure on the Thursday, Friday, Saturday and Sunday of the Easter weekend. When you operate on a 20% margin, this means a loss of profit for the entire month. It is estimated that the total loss in business from the restrictions costs in excess of £16m; money that pays the rates and wages, and sustains many small businesses across the Province. We need action and we need it now, if we are to compete against the Republic of Ireland where all restrictions on Easter will most likely be abolished before Easter 2018. Looking ahead to 2018, Hospitality Ulster is confident that our sector can grow, create further employment opportunities and contribute to the NI economy. But to reach our full potential, whatever government we end up with, and we urgently need a government, must take action immediately to address the competitive disadvantages our sector faces.

TITANIC BELFAST PROFITS JUMP 45%

itanic Belfast has seen its profits soar by almost 45% to £2m, while turnover rose from £11.7m to £13.6m in the year to March 31, 2017. During the year, the company moved catering at its events and conferencing in-house. Titanic Belfast welcomed almost 440,000 through its doors between April and August - up from 360,000 over the same period in 2016.

HOSPITALITY ULSTER HIGHLIGHTS BUSINESS RATE ISSUES

usiness rates should be assessed on profitability rather than turnover, while reforms should also address a disadvantage faced by food-led pubs, according to Hospitality Ulster. The industry body, which has put forward a targeted and cost-effective alternative to the current Small Business Rate Relief Scheme, recently met with Land and Property Services Valuation Commissioner Alan Bronte to discuss the www.hospitalityreviewni.com

forthcoming Rates Revaluation. While welcoming the revaluation, Hospitality Ulster Chief Executive Colin Neill said: “We still have issues with the turnover model used to calculate rates on pubs and hotels, with rising overheads driving down profit margins and pushing up turnover. It is time that actual profitability was taken into account as high turnover does not equate a high profit, nor indeed any

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profit. “With many of our pubs now focusing on food, there is also an issue on how food sales are taken into the rates equation. Currently a pub selling less alcohol and more food than a comparable restaurant can be paying twice the rates. This is not only unfair but is actually holding back the diversification of the pub industry and impacting the tourism offer.” JANUARY HRNI • 7

2017inreview

HOSPITALITY HIGHLIGHTS FROM THE PAST YEAR HOSPITALITY REVIEW NI REFLECTS ON THE KEY EVENTS OF 2017

Pamela Ballantine, Keith and Jules Mahon and Terry McCartney (Belmore Court) attend a banquet to celebrate the end of the Year of Food & Drink 2016 in the Ulster Museum.

m blended Irish s to launch a new premiu Diageo announces plan sador Peter O’Connor. bas Am nd Bra is d ure whiskey Roe & Co. Pict

At the Taste of Tourism Summit. Michelin star chef Jun Tanaka (second from right) shares his top tips with (from left) Fergal Mulligan, Bunzl McLaughlin, Ciaran Meyler, United Wine Merchants and Paul McKnight, Culloden Estate and Spa. Organised by NI Hotels Federation, Taste of Tourism provided businesses with an opportunity to listen to the experiences of a range of speakers, who have used food and drink to attract new customers, improve profits and enhance their reputations. 8 • HRNI JANUARY

Hospitality Review reveals that, after less than a year in business, celebrated Ballynahinch restaurant Bull and Ram is to open a Belfast venue later in the year.

Emma Deighan, acting editor of Hospitality Review, sat down with Jean-Christophe Novelli to discuss his new restaurant set to open in the AC Marriott Hotel in City Quays Belfast in 2018.

Kilkenny-based Sullivan’s Brewing Company was awarded the World Champion Keg trophy for its Maltings Red Ale at the International Brewing Awards in Burton-on-Trent, representing the first time an Irish beer has picked up the top award. Pictured are Ian Hamilton, master brewer, and Alan Quane, CEO. twitter.com: @Hosp_ReviewNI

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Pictured at the NI Hotels Federation Receptionist of the Year Awards at the Killyhevlin on May 10 are, back row, Gemma McCallion (Maldron Hotel), Laura Curran and Stephanie McCarron (Bishop’s Gate Hotel) and, front row, Adam Sweeney (Waterfront Hotel).

Simon and Jilly Dougan from Yellow Door were presented with the Outstanding Contribution Award by Michael Cafolla at the 22nd Institute of Hospitality NI Awards on May 5 in Titanic Belfast.

Holywood actor Jamie Dornan played in the Dubai Duty Free Irish Open Pro-AM when the main event came to Portstewart for the first time in July. With Royal Portrush set to host The Open in 2019, Tourism NI Chief Executive John McGrillen said revenue from golf visitors has risen to an annual £35.6m.

At the Northern Ireland Tourism Awards at Enniskillen Castle on May 18, Jorge Lopes of Diageo and Tourism NI Chairman Terence Brannigan presented Tim Husbands MBE (who retired as CEO of Titanic Belfast later in the year) with an Outstanding Contribution to Tourism award.

Tourism Ireland used the Women’s Rugby World Cup, held in Dublin and Belfast in August, to promote Ireland as a tourism destination in rugby-loving countries. Pictured are Joan O’Shaughnessy, chair, with Niall Gibbons, CEO of Tourism Ireland.

Pictured at the local heat of the Patron Perfectionist Competition held in Love & Death on August 9 are Ronan Collins, Mark Glover (Hospitality Review), Nathan Evans (second), Brian Todd (winner), Nico Florin (third) and Anthony Farrell. www.hospitalityreviewni.com

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Signature Living Founder & Chairman Lawrence Kenwright is pictured at the Scottish Mutual Building in Belfast after announcing he plans to turn it into the George Best Hotel.

Brown-Forman launched Sla created at Sla ne Irish Whisk ne ey, a triple ca brand opened Castle in the Boyne Valle sked blend y, where the its first distille global drinks centre. Picture ry outside of the US alongs d is Alex Cony ide nagham, glob al brand amba a visitor ssador.

JANUARY HRNI • 9

2017inreview

Ross and David Thompson, joint MDs of Thompson’s Family Teas, celebrate 10 years of success at the Great Taste awards.

Heineken retur ned as the Offic Portstewart in July. Pictured ar ial Sponsor of the Irish Open at e He Timoney and Un ited Wine Merch ineken Ireland MD Maggie ants MD Martin McAuley.

Michael Young from The Vault Banbridge is one of three bartenders – alongside Emer Kennedy from APOC and Mark McConville from House of Zen named Hennessy Connoisseurs in the annual Challenge established by Dillon Bass in 2015. Launched during Hospitality Exchange, the NI Hotels Federation publishes a report, Hotel Expansion in Northern Ireland, highlighting the £500m of private investment going into hotel projects over the next three years. Pictured are Ciaran O’Neill, outgoing president, Bryony Boyd and Gavin Carroll, appointed president of the Federation at Exchange.

Titanic Hotel Belfast in the former drawing offices of Harland & Wolff opened its doors to the public on September 10. Pictured are Karen McGarvey (Belfast Telegraph), Adrian McNally (GM), Pamela Ballantine and Mark Fullerton (Belfast Telegraph).

Ox and Deanes Eipic retained their Michelin stars in the 2018 guide, while Noble in Holywood gained a Bib Gourmand (alongside six other venues retaining the accolade in Northern Ireland). Michael Deane is pictured with Alex Greene, who replaced Danni Barry as head chef after she left Deanes Eipic to open Clenaghan’s in Aghalee with Stevie and Cristina Higginson. 10 • HRNI JANUARY

Belfastians Jack McGarry and Se Muldoon (pictu an red with Tim He rlihy) of The Dead Rabb it in NYC – voted World’s Best Bar in 2016 the island throu have been touring ghout the year for their forthcoming book, From Ba rle Blarney, An Irish Whiskey Lover’s y to to Ireland. Guide

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Hospitality Ulster CE Colin Neill and Chairman Mark Stewart launch new awards, The Top 100 Hospitality Businesses, with David Meade at The Merchant. The event will be held in February 2018.

st ished by Belfa emy is establ Central Hotel ployment Acad d Em an l te Gr s Ho ng w A ne the Hasti ckle the skills together with lfast City, to ta stings Hotels, City Council, dron Hotel Be Ha al of M s d ng an sti st Belfa rd Ha ly of the red are Howa ephen McNal shortage. Pictu or Nuala McAllister and St ay Belfast Lord M Group. Dalata Hotel

The latest promotional activity for Diageo’s Harp brand features Pure Here & There, a seven-part online comedy series featuring two local lads as they use Harp’s Pure Here cans as a travel guide.

tion British Hospitality Associa ld Hospitality Ulster and the g Tourism VAT to 5% cou ucin red ting ges sug ort Hunte launch a rep rs. Pictured are Vernon yea five in jobs 0 2,00 Colin Neill create over tion), Nigel Dodds MP and (British Hospitality Associa er). Ulst (Hospitality

John McGrillen (Tourism NI), Noirin Hegarty (Lonely Planet) and Niall Gibbons (Tourism Ireland) celebrate Belfast and the Causeway Coast’s listing as number one in the travel guide’s Best in Travel 2018.

Our favourite self-indulgent headline of the year… No 62 is number one at Sixty6. No 62 was the name of Christopher McQuillan’s cocktail winning the Belfast heat of the Bacardi Legacy Cocktail Competition at Sixty6 in October.

say Joe Lind unch of e la th s st o h Red l’s new Bushmil he Harp T Bush at ed by ow Bar foll y Goat in st The Thir longside a Belfast, istiller D Master an. g Colum E

Belfast’s Bullit t Hotel opens its Babel, on Octob new rooftop ba r and garden, er 21. Pictured are Bill and Pe Wolsey and Mi tra Wolsey, Cona chael Sullivan. ll

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JANUARY HRNI • 11

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With shortlisting well underway the excitement is building to see who will be included in The Top 100 Hospitality Businesses for 2018. All of the 100 winners will be presented at the star-studded gala ball in Titanic Belfast on 21st February. Through nomination, rather than application, The Top 100 Hospitality Business Awards recognise those who through their premises, staff and product offer, encompass the very essence of our unique hospitality industry- going the extra mile to deliver a great customer experience that matches both their target market and customer demographic.

futuretrends

FOOD FOR THOUGHT CHARLES BANKS, DIRECTOR AND CO-FOUNDER OF THE FOOD PEOPLE AND ONE OF THE MOST INTRIGUING CULINARY TRENDS FORECASTERS IN THE WORLD, TELLS EMMA DEIGHAN ABOUT THE BUZZ WORDS AND ETHICAL PRACTICES FILTERING DOWN THROUGH THE RESTAURANT SECTOR is to adapt menus seasonally but ensure that favourites and signature dishes remain available regardless of external influences. “There’ll always be those who want the same thing but more often we’re all looking for something new; something that we and our social circles haven’t tried before,” he says. “Food and drink has massive social equity. Having new and different food and drink is a way that many people enhance their social cred.” Reflecting on the methods, ingredients and service styles predicted for 2017, Charles and his team’s forecasts were spot on. “We were predicting the rise of

or 13 years, Charles Banks has been providing the hospitality trade with insights into the food trends shaping consumer demands through his business, The Food People. He and his team scour 33 countries worldwide to ‘trend spot’ at tens of thousands of locations per month. It’s an arduous task but when the results are in and collated, they make for some captivating reading. And his clients would agree. They include KFC, Starbucks, Casual Dining Group, IHG and Whitbread, to name just some. And when he stood up in front of a 500-strong crowd at the NIHF’s Food Summit last year, his predications for last year summoned silence and intrigue in equal measure. “We start in April from the ground up using our global network to look at social and cultural forces, food and drink trends, evolution and global trend cycles to forecast the next two years in food and drink,” says Charles. As well feeding this research back to his hospitality clients, Charles and The Food People are also shaping the shop aisles, catering to a retail customer portfolio. “It gives them a strategic framework from which to generate new food and drink ideas and concepts from,” he says. 14 • HRNI JANUARY

“It helps them relate to the bigger themes as well as micro trend manifestations.” With a background in hotels and restaurants, as well as senior decision-making roles in the food production sector, Charles and his business partner Wayne Edwards saw a gap in the market for a service provider like The Food People. They set up shop in 2004. “The reason that The Food People exists is because we’ve been in your shoes. We know what it’s like; we know it’s not easy generating ideas and identifying trends,” he says. Over the years, Charles has seen trends come and go. He’s watched and worked with an industry that has evolved to provide consumers with overwhelming choice and, with that growth, he’s seen demand from restauranteurs for inspiration for creativity. “The consumer is better educated about food and drink than ever before. They want experiences that are memorable and great value. Restaurants have had to up their game. Mediocre isn’t good enough in a world where cheap food can be amazing food,” he says. Charles’ staple advice to restaurateurs

“Mediocre isn’t good enough in a world where cheap food can be amazing food...”

the plant-based/vegetable centric movement, the continued rise of hybrid foods and a rise in awareness of products targeting gut health as well as eating in becoming the new going out but with restaurant food delivered.” The influx of vegan alternatives on many menus in NI coupled with the growth of delivery businesses aimed at the health-astute, including Brody Sweeney’s Camile Thai Restaurants, correlates well with the latter. Looking at imminent trends Charles says the buzz word is ‘modern’. “In terms of the cuisines of the moment, those that are being most talked about are modern British, modern Mexican, Korean/American, modern Indian. Notice the use of the word modern? This refers to the contemporisation of the cuisines either through regionality, fusing it with other cuisine influences and incorporating foods from the wider global larder. “The big macro trend that is overarching all of the cuisine and

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futuretrends “Food and drink has massive social equity. Having new and different food and drink is a way that many people enhance their social cred.” flavour marker influences is the global larder. Chefs are not keeping to a ‘one cuisine’ repertoire. The tradition of cuisines is going through a transitional period with much merging and blending on the rise, taking us on a new journey of flavours, ingredients and cooking techniques,” says Charles.

FOOD TRENDS 2018 FAST BUT HEALTHY The message that is establishing itself in the consumer psyche is that fast food can also be healthy. Think By Chloe or Clean Cut Nottingham. ONE TIME ONLY (MORE OF) The pop up is set to stay, well, popped up as more and more chefs trial bold ideas with minimal risk and the benefit of media frenzy. PATISSERIE MEETS VIENNOISSERIE Birthday cake is the croissant’s new best friend, as we see a union of sickly sweet cake filling inside the elegance of a French pastry and colours are clashing. BBQ 2.0 More chefs and BBQ operators are starting to think of the BBQ or fire as an incredibly versatile cooking method where all three courses can be cooked. GLOBAL LARDER Chefs and home cooks are growing, buying and cooking with ingredients more typical of exotic cuisines than with their own fare. Once rare and hard to find, the availability of more adventurous ingredients is growing. MULTI CUISINE RESTAURANTS As consumers continue to travel more and seek out wider-reaching flavour profiles, multi-cuisine restaurants are starting to appear with menus that are a combination of ingredients, www.hospitalityreviewni.com

THE FOOD PEOPLE’S TOP PREDICATIONS FOR THE YEAR AHEAD

techniques and influences from around the world. CREATIVITY IN HYBRIDS The hybrid movement is still journeying in sweet with endless possibilities now being imagined, especially in the savoury sector; think sushi croissants and pasta pie donuts, savoury madeleine, bringing some fun to the table. STREET FOOD Street food markets are becoming destinations in their own right; be it to grab lunch, a night out with friends or the reason behind a destination for a weekend break. CRAFT CARBS Forget about cheap and cheerful, carbs have taken on a luxurious edge. Fresh, authentic pasta made with finely milled ancient grains, or bright, vibrant tagliatelle coloured with vegetables. NANO SPECIALISM In restaurants, you are given a multitude of choices, but now is the time to be a specialist in your field. These specific specialists are showcasing individual ingredients and creating surprising and delicious new dishes with only one main ingredient. Moving beyond having a signature dish, these nano-specialists are becoming masters of the humble avocado or bag of crisps, as boundaries are pushed and experimentation takes over. TODAY’S MORE HUMBLE CHEF The new chef of today is humbler than

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before and more modest. They focus on the food and the ingredients and don’t search for the spotlight. More mysterious than before, many of them appear to be more like crazy professors than superstars. These humble chefs are pushing their teams into the limelight, nurturing new talent and sharing information with other chefs, with no one person leading the charge. Charities and the local community are high on their agenda, as they look to give back to the earth that gives them their ingredients. REDUCETARIAN It’s about moderation of our carnivorous side and marries with a ‘very vegan’ trend also big for next year. EATERTAINMENT Dining is an immersive experience now and consumers come to expect some form of entertainment with their eating. CLASSY MAKES A COMEBACK In these times of uncertainly, we are looking at the finer things of life; a retro look at stylish, more dignified living, cut glass, fine china, antique furniture and manners. POLLUTION Clean air is becoming a commodity, as pollution levels rise and consumers become more aware of the negative effect on their bodies, so more hotels, restaurants and cafes around the world are offering ‘clean air’. JANUARY HRNI • 15

foodnews

NEW BELFAST RESTAURANT ‘ON TRACK’ FOR SUCCESS

Pictured are, from left, Maria McKeown, First Trust Bank, which supported the new opening; Michael O’Connor, chef; Mark McKeown, business centre manager, First Trust Bank; and Michael Fletcher, manager.

new 80-seat restaurant, Dog Track, has opened at the newlyrefurbished Weaving Works, a former linen warehouse on Ormeau Avenue in Belfast. Representing an investment of over £500,000, creating 20 new jobs, the new venue’s name offers a nod to both its sister restaurant The Barking Dog on the Malone Road, and use of a serving track around the kitchen.

BUBBACUE OUTLINES EXPANSION PLANS

“We are delighted to open our second restaurant and in doing so help bring this historic Belfast building back to life in an increasingly popular location for both businesses and visitors,” said Michael Fletcher, manager, who owns Dog Track with chef Michael O’Connor. “We are aiming to showcase the best of local produce in a novel way using a central island kitchen, offering diners a 360-degree view of all the kitchen action and a serving track, more commonly seen in sushi restaurants, for tapas and desserts. “We hope that these features will offer a more interactive dining experience, with customers encouraged to speak to the chef or ask questions about the food on offer.” Following the opening of Dog Track, the restaurant group is planning to launch an app offering a facility for restaurant quality take-away lunches in reusable or compostable vessels including Indian-style tiffin tins.

LATIN TREND CONTINUES WITH STRANMILLIS OPENING A new Mexican restaurant, I really restaurant, stripped it back El Chapo, has and started been opened designing in Stranmillis, the colour south Belfast, scheme, by the team building behind the it up from popular scratch,” Boston Grill in said Robert Lisburn. McGregor, Pictured are Robert McGregor, El Chapo proprietor. proprietor and Andrew Logan, executive head chef. has taken over “Alongside our a prime ground floor executive head chef location, transforming what was the Andrew Logan and head chef Phil Birdcage eatery into a new restaurant Clasper, we’ve really enjoyed putting specialising in tequila, tapas and tacos; together the El Chapo menu which will bringing 10 jobs to the area. change seasonally. Tequila is rising in The restaurant interior décor popularity as consumers move away comprises striking bright neon signage from shots and look to drinking tequila alongside vibrant street art in a dimly in premium serves with mixers and lit cave-like setting, serving popular in cocktails, and we’ve sourced some dishes such as tacos, quesadillas, really special tequilas for our drinks list. chimichanga and burritos alongside “The restaurant has a lively vibe pan-fried scallops, stuffed jalapeno that will appeal to students, young poppers and chipotle pulled pork. professionals, families and theatre “When I first got the keys of the goers to the nearby Lyric.”

16 • HRNI JANUARY

Turnover has increased by 40% since American barbecue-themed restaurant Bubbacue opened a second location on Botanic Avenue in June 2017. Its first outlet opened in November 2012 as a pop up restaurant before becoming a permanent fixture in Callender Street. “We’re going to be opening the first Bubbacue in Dublin within the next nine months and we have plans to open a third store in Northern Ireland,” said John Blisard, managing director. “We have customers who travel from Coleraine and Ballymena so opening a third store around the north coast is the next logical move.”

REID WINS CHEF OF YEAR Nicky Reid from Lisburn, executive chef for Sodexo at Almac, Craigavon won the All-Ireland Chef of the Year competition and the Best in Show accolade at Salon Culinaire 2017. Reid will now represent Ireland in the UK and Ireland Grand Final at Hotelympia in London in March 2018. An annual culinary competition run by services company Sodexo Ireland for its 3,700 chef and non-chef staff in the Republic and Northern Ireland, Salon Culinaire also saw Patrick McKittrick and Garry McNiece from NI Government Services win the Best in Irish Grand Prix live cooking class.

SHOWCASING FOOD AND DRINK IN CANADA Londonderry chef and lecturer Emmett McCourt joined Tourism Ireland in Toronto in late 2017 at the Royal Agricultural Winter Fair, an annual event celebrating agriculture and great local food. With about 320,000 visitors each year, the Royal Agricultural Winter Fair was an ideal platform to highlight Northern Ireland’s superb food to a wide audience of prospective Canadian visitors. McCourt’s schedule included a series of cookery demos on stage, participation in the Royal International Chef Challenge, a Facebook live interview with CTV Toronto and a series of media interviews with popular local publications.

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selectivetravelmanagement

BRING ON THE PROFESSIONALS THE DIRECTION OF TRAVEL FOR SMEs E

ven in an era of digital communications, there can be no doubting the value of face-to-face contact with customers and suppliers … unfortunately, when you are at a geographical distance, there’s also no doubting the cost of making and maintaining those connections. For most SMEs, travel is a necessary evil; consuming the time of senior staff and eating into budgets. If you (and your accountant) haven’t yet ‘sharpened the pencil’ and looked for extra value for money, then you are certainly missing a trick. When it comes to business travel, however, value for money isn’t about finding the lowest priced air fare, the cheapest transfer or the humblest hotel. True value lies in creating travel plans

that are fast, easy and affordable, incorporating sufficient flexibility to take account of the potential for meetings to overrun or plans to change. When you rock up for that all-important meeting you want to look calm and collected, not fraught and crumpled! Proactive management of your business travel will not only save an SME time and money, it will also help it to do better business … and you don’t have to be a major corporation or even a ‘frequent flyer’ to bring in the expert support needed to get it right. Belfast-headquartered Selective Travel Management is one of the UK’s fastest growing independent travel management companies, ranked this year as the top ‘Fast Tracked TMC’

by the prestigious Buying Business Travel, which also placed the company as number seven for new business wins. While its c.£50m turnover owes much to big business contracts, SMEs are a fast-growth and important client sector as managing and financial directors increasingly waken up to the value of accessing professional support for corporate travel. Keith Graham, managing director from Selective Travel Management, says: “We have 100 highly experienced staff looking after clients across four specialist divisions, covering Higher Education, B2B, Government and Charity/NGO, with small to medium enterprises an important and flourishing element of our growing business success story.”

Providing tailored solutions to suit your travel needs… First class customer service, the latest technology and a proactive approach to your ‘Duty of Care’ obligations, combined to reinforce Selective Travel Managements’ business edge.

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JANUARY HRNI • 17

skillsshortage

KEY CHEF SHORTAGE DATA • Between 2011 and 2016, the number of chefs and cooks working in the hospitality sector alone in Northern Ireland increased by 1,315. Today, there are 7,130 chefs and cooks working across Northern Ireland. • The number of online vacancies in Northern Ireland posted for chefs in 2012 was 380, rising to 1,111 in 2016. • According to the most recent figures available for Northern Ireland, 17% of hospitality and tourism businesses had vacancies in 2015, 20% of which were for chefs. When it comes to reasons for hard-to-fill vacancies, 20% said that they couldn’t find applicants with the required skills. This suggests that employers in Northern Ireland are simply not receiving sufficient applicants for the roles advertised, unlike the rest of the UK, who are not receiving enough applicants with the right skills. The report is based on interviews with 48 organisations, including: Adnams, Amaris, Artillery Tower, Balloo Inns, Blue Arrow, Bourne Leisure, Browns Hotel, Café Spice Namaste, Casual Dining Group, Caterer.com, Celtic Manor Hotel, Chef Jobs UK, Compass Group, D&D Restaurants, Doncaster College, Drake and Morgan, Ei Group, Handmade Burger Company, Harbour and Jones, Harrison Catering, Hilton, Kew Green Hotels, HIT Training, James Street South, IHG, Kendal College, Jamie Oliver Restaurants, JD Wetherspoon, Marriott, Merlin, Orcinus Recruitment, Peter Backman, Q Hotels, Quo Vadis, RAC Club, Red Carnation Hotels, The Restaurant Group, Royal Academy of Culinary Arts, Recruitment and Employment Confederation, SA Brain & Co Ltd, Sheraton Hotels & Resorts, South Downs College, TGI Fridays, Thornyhill Restaurant, Trinity Restaurant, University College Birmingham, Wahaca and Why Recruitment.

18 • HRNI JANUARY

THE CHEF SHORTAGE: A SOLVABLE CRISIS? NEW PEOPLE 1ST REPORT URGES JOINED-UP APPROACH

ew hospitality businesses in the UK have been untouched by the difficulties of recruiting the right staff to work in their kitchens. The chef shortage continues to be a fundamental and high-profile challenge for the sector, and the issue is now having a real impact on business strategy and the way restaurants and food businesses of all types operate. With figures from 2016 showing that consumers are spending more disposable income on eating out than ever before, many towns and cities are being revitalised through their hospitality, leisure and retail offers. Northern Ireland has seen a massive transformation in its food offer with Belfast, in particular, fast becoming a popular destination for eating out. As a result, the industry has experienced a 150% increase in vacancies for chefs between 2012-2016 - the biggest increase across the UK. At the same time however, head chefs and operators have expressed concern about the small number of chef students entering the industry in Northern Ireland. They believe that not enough is being done to attract students, but also that local opportunities are not being signposted and, as a result, chef students are undertaking placements in England, Scotland and the Republic of Ireland. The shortage also risks spiralling into an increasingly vicious circle - unfilled chef vacancies mean that existing chefs are working longer hours, which is further fuelling labour turnover. Meanwhile, Brexit threatens to make the situation even worse. To take a fresh look at this challenge, People 1st have undertaken research which combines new and existing data with the views of head chefs and key businesses across the sector (45 organisations), industry commentators, students, learning providers and recruitment agencies, to answer four key questions: 1. What is the extent of the chef shortage?

2. What is causing the shortage? 3. What’s the impact of the shortage? 4. What needs to be done to address the shortage? The report identifies six major factors contributing to the shortage: 1. Increased demand for chefs 2. The changing nature of chef roles 3. A shrinking labour pool 4. Too few chef apprentices in the sector 5. Too few chef students entering and staying in the sector 6. Chef turnover and chefs leaving the profession And proposes a combination of the following solutions to address the shortage: • An integrated careers campaign • Early age interventions • Maximising the opportunities from colleges • Creating a quality workplace • Job and operational re-engineering • Recruiting internationally “The dilemma for many businesses is that they are operating on wafer thin margins, with rising food and staff costs and a highly competitive market. But without competitive salaries, realistic hours, tangible development and a good working environment, we will not effectively tackle the shortage,” said Roisin McKee, director for Northern Ireland at People 1st. “The way forward requires joined-up thinking with action at a business level, across the sector as a whole and by government. It also demands a holistic approach that doesn’t just focus on a careers campaign, but also on why we continue to lose talented chefs. The draft tourism skills action plan, which is yet to be implemented, presents a real opportunity to drive forward coordinated action to developing the skills pipeline not only for chefs but the wider skills base to achieve economic growth in the sector.” To view the full report, visit www.people1st.co.uk/chef-shortage.

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skillsshortage

COMMENTS MADE DURING PEOPLE 1ST’S RESEARCH

STAFF RETENTION A DOUBLE DIFFICULTY FOR HOSPITALITY SECTOR Colin Willis

I don’t know if a single [chef] team has been fully staffed this year. I think every team needs at least a position, or two.” Recruitment agency Most people give up halfway... I think, on our course, there’s only two of us that are still in from level 1. The others dropped out.” Chef student In college, I am being taught different skills and I go into the workplace and have yet to be asked to use any of them.” Chef student I could work somewhere where I’d sit at a desk all day and earn twice the wage, or more, than I currently earn.” Chef It’s the restaurants that are the issue. Restaurants need to rethink and modernise their working environments or they are going to kill the chance for future generations to discover a wonderful industry.” Chef The amount of headhunting and poaching in the industry now because people are so desperate for chefs, that’s something I’ve never seen before.” Employer

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he hospitality sector is facing a twopronged skills crisis caused by the impressive pace of growth of the industry in Northern Ireland against the backdrop of continuing uncertainty around Brexit. It means the ability to retain quality staff is more keenly felt than in almost any other sector currently. According to Colin Willis, employee benefits consultant at Willis Insurance and Risk Management, which provides a range of services to employers including advice on human resources and employee benefits, by following a number of key steps, companies can prepare themselves to deal with the issue. “Staff turnover can be a problem in any sector but for those in the hospitality industry, the competition for employees is becoming increasingly intense due to the number of new entrants to the local marketplace,” says Willis. “This makes holding on to the best staff members much more difficult for employers, who are also grappling with the uncertainty caused by Brexit in a sector which relies heavily on EU workers born outside the UK.” In the next year alone, Belfast is set to welcome several new hotels including

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the Grand Central Hotel in the city centre, an AC by Marriott at City Quays and a George Best-themed hotel in the former Scottish Mutual Building. Meanwhile, a recent study by the Institute of Hospitality found that nine out of 10 restaurateurs are struggling to recruit new staff while more than half of those expect finding new employees to become harder following Brexit. Of the 350 restaurant owners interviewed for the survey, 95% said staff turnover was either increasing or remaining static. While it can be tempting to simply increase salaries to attract new staff, this is not always the most feasible, or desirable option for employers. Other options exist, such as providing a suite of employee benefits for staff and, by seeking professional advice, employers can find a strategy tailored for the needs of their individual company. “Offering, for instance, a health cash plan or a private medical insurance package, can promote a feeling among staff that their wellbeing is a priority for their employers,” says Willis. “When it comes to a health cash plan, this can encompass a variety of elements such as dental care, chiropractor treatment, a massage or help with private medical bills. “Such packages also help to promote an ethos of health and wellbeing among staff which should in turn lead to lower absenteeism and therefore improve overall productivity levels. “Other popular perks include pension plans, death in service benefits and income protection.” However, benefits can form just one part of an overall strategy to improve staff retention. It can also pay to provide a clear pathway of progression for those that show promise and an interest in moving into more senior positions. Colin added: “By seeking professional guidance, employers can put in place plans that will not only boost the morale of staff currently on the books, and thereby improve the chances of keeping them, but also help to attract new employees in an increasingly competitive jobs market.” An independent insurance and risk management business, Willis IRM works across all sectors in Northern Ireland, providing a range of insurance, wealth management, accident investigation, health and safety, and employment law services. JANUARY HRNI • 19

restaurantprofile

Galgorm Resort & Spa ASSISTANT EXECUTIVE HEAD CHEF AARON FINLEY AND RIVER ROOM HEAD CHEF CHRIS REES TELL HRNI ABOUT THE EIGHT RESTAURANT AND BANQUET SPACES ENCOMPASSED WITHIN THE POPULAR VENUE Fratelli, one of the many dining options at Galgorm Resort & Spa.

TELL US ABOUT THE SPACE YOU HAVE Aaron: At the Resort, we currently have three on-site restaurants, a bespoke conservatory serving afternoon tea and a spa eatery known as Elements. Our Italian, Fratelli, has just gone through an extension, adding an additional 70 seats, so now offers dining for a total of 170 guests. Our Grill Bar, Gillies, provides a casual style of dining and can seat up to 185 diners. The Grill is attached to Gillies Pub, which has entertainment every evening, and offers a light bite menu but you can also eat off the main menu there too if you prefer. In

20 • HRNI JANUARY

the better weather, guests can also enjoy al fresco dining in the Mulberry Garden. We also have our Conservatory which serves afternoon tea during the day and is also home to our Gin Bar. Elements Café is situated in our Thermal Spa Village, and is housed in a very unique space, a Halo Dome; one of only five in the world. 2018 will see an upstairs open in Elements for private events. On top of that, we have three banqueting suites, our Four Seasons Suite which seats up to 120, The Great Hall which seats up to 300 and our Renaissance Suite which can seat approximately 185 guests.

Aaron Finley.

Chris: The River Room seats 40 people, and is open five evenings (Wednesday to Saturday) and Sunday lunch, as well as breakfast every day for guests staying in deluxe bedrooms, who prefer a plated breakfast with waiter service to the breakfast buffet. We’re one of only three restaurants to have three AA rosettes in Northern Ireland. WHAT FEEL ARE YOU AIMING FOR? Aaron: Fratelli Ristorante oozes rustic Italian charm with a contemporary edge. The Fratelli brand concept is to welcome guests into a family-friendly, informal environment where the focus

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restaurantprofile Chris Rees.

is on simple yet quality cookery and a warm welcome. Fratelli is a huge hit with families, kids get a chef’s apron and hat, and have the opportunity to build their own pizza. Monday evenings, we have a buy-one-get-one-free offer, Tuesday nights we have a Ladies’ Night offering, Wednesdays to Fridays and Sundays, we also offer buy-one-get-one-free cocktails from 5–7pm. 2018 will also see the introduction of Ladies’ Night Goes to The Movies, a concept that has been popular in our Fratelli Restaurant on Great Victoria Street. Bar + Grill at Gillies is a favourite amongst guests and locals alike, with a warm and relaxed ambience. Our extensive selection of menus cater for a wide range of tastes with classic brassiere dishes, a grill selection and wok creations. We also offer a midweek lunch special, have a Steak Night every Wednesday and offer buy-one-get-onefree cocktails on a Friday evening until 9pm in Gillies Pub. As Elements is located in our Thermal Village, it is a dining option primarily for our Spa guests. It offers everything from breakfast options to crepes and salads. Elements has a nice vibe to it and also has a bar; strawberry daiquiris would be the most popular drink. Chris: The River Room embodies the ethos of Galgorm in its menu and dishes offering a unique and memorable dining experience. It is one of four restaurants in Northern Ireland to be awarded three AA Rosettes for culinary excellence. My menus are packed with seasonal ingredients sourced from carefully selected local suppliers and the Resort’s very own kitchen garden. WHAT’S ON YOUR MENU? Aaron: Fratellis is very focused on classic Italian dishes. We have a set a la carte menu but we also run daily specials of the day for fish, main dish, pizza of the day and cicchetti. The foundation of the menu is pizza, pasta, cicchetti, salad and main meat and fish courses. It’s quite a varied menu. We also do a shrink menu at Fratellis with Estelle Wallace, for guests who want to eat out but don’t want to feel guilty if they’re on a special diet. For drinks, www.hospitalityreviewni.com

on Tuesdays, I often go and meet local Prosecco and Italian beers would be growers to get vegetables for the menu. popular in Fratellis. Gillies has a variety of menus. We take We have a greenhouse here to grow herbs and more delicate things, and I allergens seriously and have glutenfree menu, and a vegetarian menu. It get a list sent to me every week from a also has a popular set lunch menu for market in France for things that might £12.95, offering a choice of main meal not be available in this country. I use and a drink from Monday to Friday. local growers, Slemish Market Garden in Our wedding and banqueting menus Ballymena and a local guy, Gavin Fraser, give a range of options from tasty a veg grower who supplies restaurants welcome ideas to bespoke five-course with unusual vegetables. menus and late-night snacks too. For fish, I would use Ewing’s. For However, we understand that event meat, I use Hannan and Carnbrooke organisers or brides and grooms may and sometimes Hillstown Farm, as well also wish to tailor their food to match a as local guys that might shoot deer, particular theme, so we can tailor menus pigeon, pheasant or rabbit in season. I to tie in with these. would use them over the bigger guys to Chris: My cooking is modern Irish, with give a bit of support so you don’t lose classic European influences. The menu what they’re doing. would be very much seasonal, and I Aaron: We would use spices and things change it every week. you can’t get here from La For example, I’ve Rousse Foods but, with Modern Irish cooking with classic European influences got venison with bulkier stuff, we would is on offer at The River pearl barley, Room. use Henderson turnip and Foodservice quince as one and Musgrave of my favourite Marketplace. starters and, We have a bakery for mains, an just past The River Room, and make all interesting dish our own desserts and on just now is butter pastries in-house. braised monkfish with a little smoked butter sauce, squid and WHAT DO YOU LIKE ABOUT mussels. I try to make it interesting in WORKING IN THE FOODSERVICE the presentation and execution. With INDUSTRY? desserts, I try to keep them familiar and Chris: Having the creative freedom to have a chocolate brownie with a little do whatever I want within reason and hot chocolate foam, caramelised orange see, for example right now, what the and a milk ice cream. We have a cheese autumn larder has to offer. I like being trolley and it’s all Irish, usually 14 or able to explore new techniques, and new 15 cheeses. We have a lovely display ways of executing a dish. It keeps the of Irish whiskeys in The River Room as menu fresh for guests and, for younger well, particularly Bushmills which is pretty chefs, keeps it interesting for them. local to here. When I was a young guy learning, I was always looking across at the bench WHAT SIZE IS THE KITCHEN STAFF? at the other side of the kitchen to see Aaron: We have around 50 chefs and if somebody was doing something I 15 KPs. KPs come and go a lot more couldn’t do, and I’d want to learn how than kitchen staff. A lot of our chefs to do it. have been here for a long time. With Aaron: I think you have to have a the industry struggling to find chefs, it’s certain level of dedication to be in this good to get someone in the door who job. It’s very demanding, and it’s hard likes what they do and has a drive and to get a social life but if you work well, a passion for it. We take on apprentices; you can have a good work life balance. I Chris has one at a level three and Gillies like working here because it’s one of the has a level-two and two level-threes best in the country at what they do. It’s and we’re in the process of bringing in good to work at that level, and have that another. We’re also working towards professionalism all the time. onsite training, a school of excellence to develop our own chefs in house and are Galgorm, BT42 1EA building a staff wellbeing centre with a Tel: 028 2588 1001 gym, café and training kitchen. www.galgorm.com Facebook: /galgorm WHAT IS YOUR FOOD SOURCING Twitter: @GalgormResort POLICY? Instagram: /galgormresort Chris: When The River Room is closed

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JANUARY HRNI • 21

foodprofile

TAKING OUR FOOD AND DRINK TO BRITAIN IN 2018 BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

e’re gearing up for another busy year at Food NI and determined to build on the achievements of 2017, another tremendously successful year for the food and hospitality sectors here. An exciting programme is already taking shape, and we see Food NI continuing to support these immensely important sectors which are making such a significant contribution to the local economy. We could do even more for the sectors, especially in Great Britain, with much greater resources. We’ll be continuing to take the message about the quality of our exceptional food and drink to consumers, as well as potential tourists, in Britain and the Republic of Ireland. The close relationship between food, hospitality and tourism is now widely recognised. And collaboration between the three sectors, I am delighted to report, is now much greater than ever before. We will continue to encourage such co-operation for the benefit of all aspects of the food and hospitality sectors here in the year ahead. We’ve taken the message about the quality, taste, provenance and wholesomeness of our food and drink to major shows in Britain including Speciality and Fine Food in London and BBC Good Food in Birmingham. Our encouragement for companies to take part in prestigious events such as the UK Great Taste awards and Blas na hEireann Irish National Food Awards, furthermore, helps demonstrate the quality of our food and drink in our key markets, Great Britain and the Republic of Ireland. Last year, for instance, our companies lifted most of the leading awards at Blas in Dingle. The companies gained the Best New Artisan Product Best New Product, the Shelf-life marketing bursary. In addition, the top awards in the Chefs’ Larder were won by three Northern Irish free-range egg producers; one for the second year in succession. We now have the best free-range eggs on the island of Ireland! As well as highlighting our food and drink, participation in such exhibitions also supports tourism in showing what visitors can expect from Northern Ireland as a food destination, the variety of 22 • HRNI JANUARY

food and drink readily available here, and we are ready to step up our work on behalf of Tourism NI and Tourism Ireland. Food NI will continue to promote and broker such collaboration through initiatives, such as our Chefs’ Steering Group, designed to inspire restaurants and cafes across Northern Ireland. Our aim is to continue to help them showcase our food and drink on their menus to a much greater extent, to use such products in creating original dishes and also in working with producers, especially smaller enterprises, in the development of

new products to expand market opportunities both here and abroad. The sectors are also benefiting from the rapid growth in tourism which continued last year. More visitors are staying longer and taking time to enjoy what our restaurants and hotels have to offer in food. During the first nine months of the year, for example, there was a 6% rise in rooms sold in hotels, guesthouses and B&Bs, equating to 107,000 additional rooms compared with the same period last year. What this all adds up to is a strong springboard for even faster growth for the sectors in 2018.

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q&a

A DAY IN THE LIFE WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? With a background in sales, I really enjoy the process of identifying potential customers, liaising with them and securing a deal. I’m a people person so never shy away from face-to-face meets or phone calls as both the events industry and food, retail and hospitality sectors are all about building and establishing relationships. In my role, I get to meet interesting people who are driving the sector forward and it is really inspiring to work alongside them. Worst – sore feet! The concrete floors which are favoured by venues start to take their toll after walking miles over the duration of a show. OUTLINE A TYPICAL DAY Each day will vary greatly, depending on whether we are pre, during or post-show. This week, I’m contacting artisan producers who are interested in exhibiting at the Great Taste Market at IFEX, using the opportunity to launch their new products to retailers and buyers. Northern Ireland has an enviable reputation for its produce across the UK and, this year, we have some of Northern Ireland’s ‘best kept secrets’ exhibiting at the show, from local cheese producers to Great Taste award-winning coffee producers.

CAROLINE McCUSKER * CAROLINE MCCUSKER, EVENT MANAGER FOR IFEX WITH FRESH MONTGOMERY

PROUDEST MOMENT OF YOUR CAREER TO DATE IFEX 2016 was a very proud moment for me. Coinciding with the Year of Food & Drink in Northern Ireland, 2016 was also IFEX’s biggest show to date with visitor numbers up by 22% and the feedback we received both during and post show was incredibly positive. IFEX won numerous awards that year including the top prize for Best Tradeshow Exhibition under 2,000sq.m at the AEO Excellence Awards.

BEST THING ABOUT BEING INVOLVED IN THE WHAT IS YOUR CURRENT ROLE? SECTOR I am the events manager for IFEX and ScotHot, which is owned The diversity and innovation. I get to mix with a real by Fresh Montgomery. At Fresh Montgomery, we specialise assortment of industry in trade shows for the food, drink and professionals - from the biggest hospitality industries in Belfast and across names in the retail sector to small the UK as well as Asia and South Africa. “Northern Ireland has start-up businesses. They are Our portfolio includes IFE, Hotelympia as responsible for driving forward the well as the Speciality Fine Food Fair. an enviable reputation sector and it is inspiring to be a IFEX is Northern Ireland’s biggest trade for its produce across part of it. event, which takes place every two years. the UK and this year we We’re currently working on IFEX 2018, WHAT DO YOU LIKE TO DO which is taking place over March 20-22. have some of Northern TO UNWIND AWAY FROM Ireland’s ‘best kept WORK? WHAT IS YOUR BACKGROUND IN HOSPITALITY? secrets’ exhibiting at the I am a real foodie and love checking out some of the fantastic I have worked in the events industry for show from local cheese restaurants across Belfast with my over 15 years. My experience spans a producers to Great Taste husband and girlfriends. We also number of business-to-business sectors; love to travel and Malaga is my however, my specialism is in the food, award-winning coffee home from home, which I try to drink, foodservice and hospitality producers. ” visit at least three times during the industries. I have worked on eight year. editions of IFEX, and it’s been a pleasure (and hard work) to see the event go from TELL US SOMETHING ABOUT YOURSELF NOT MANY strength to strength despite the changing environment. The PEOPLE MAY KNOW longevity of IFEX reinforces the important role and value that I like to keep fit and attend Ian Young ifit circuit class once a face-to-face marketing still plays in helping to grow business week. and make new contacts. 24 • HRNI JANUARY

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ifex2018preview

IFEX SET TO STIR UP A GLOBAL AUDIENCE Gary Gamble, IFEX chairman of judges, Sean Owens, IFEX chef director, Dolan Heaney, IFEX judge, and Caroline McCusker, IFEX event manager, with The Deputy Lord Mayor, Councillor Sonia Copeland.

t’s just been announced that IFEX Northern Ireland’s largest foodservice trade expo – is expected to host an additional 500 international delegates from across 12 countries as IFEX welcomes the World Butchers’ Challenge to the show in March 2018. The addition of co-located event Meat@IFEX has doubled the show size, and it’s the Meat@IFEX pavilion that will be home to the World Butchers’ Challenge skills event from March 20-22 at the Titanic Exhibition Centre, Belfast. Butchers from across Ireland will compete as Team Ireland, and they will be pitted against teams from Great Britain, Australia, New Zealand, Bulgaria, Spain, South Africa, Germany, Greece, Italy, USA and reigning champions, France. Each team will travel with a delegation, many of whom are embarking upon a five-day international study tour of Ireland, in which they will visit multi-generational and awardwinning butchers in both Northern Ireland and Ireland. It’s expected that the addition of Meat@IFEX and the World Butchers’ Challenge will deliver a significant rise in visitors to the show – which saw a 22% rise in number at the last IFEX – and around 500 of those will be international. Collectively the shows 26 • HRNI JANUARY

are set to be home to over 7,000 foodservice, retail, hospitality and butchery professionals over the three days. Joining with World Butchers’ Challenge at IFEX will be Salon Culinaire - home to the Northern Ireland Chef of the Year. Salon Culinaire at IFEX has a long and rich history of rewarding some of NI’s most-respected chefs early in their careers, and it will see almost 250 young chefs and culinary students compete in a range of categories. Predicting a strong event in 2018, IFEX Event Manager Caroline McCusker, from Fresh Montgomery, said: “IFEX 2016 enjoyed a 22% increase in visitor numbers and IFEX 2018 is laying down the foundations to make next year’s show even bigger. As the trade event that really galvanises all of those in the food, drink, retail and hospitality sectors, it is important for us to keep evolving and growing the show. “We have partnered with NI company, Butchery Excellence International, to add a global dimension to IFEX with the addition of a co-located show – Meat@ IFEX – and the arrival of the World Butchers’ Challenge. To deliver these innovations, Fresh Montgomery and Butchery Excellence International have invested over £150,000 into IFEX 2018,

which includes the addition of the dedicated space for Meat@IFEX.” IFEX 2018 will also partner with The Guild of Fine Food – organisers of the prestigious Great Taste awards – to bring together the best of Northern Ireland and Ireland’s speciality food and drink products under one roof. Approximately 200 exhibitors are expected to showcase their goods and services at IFEX over the three days, with exhibitors including some of Northern Ireland’s biggest names in foodservice - Stephen’s Catering Equipment, Flogas, Henderson Foodservice, Bunzl, Lynas Foodservice and Hugh Jordan, amongst others. By booking early, exhibitors can take advantage of securing prime positioning and being included in the promotional campaign in the run up to the show.

To find out more about IFEX and to book your space, please contact the IFEX Event Manager, Caroline McCusker at caroline. mccusker@freshmontgomery.co.uk or call 028 90 431 000. IFEX and Meat@ IFEX are taking place March 20-22, 2018 at the Titanic Exhibition Centre, which is situated opposite Titanic Studios. To attend, register for your free trade pass at www.ifexexhibition.co.uk.

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4817 IFE

IFEX is Northern Ireland’s PREMIER showcase of the latest food & drink products, equipment, technology and services for the food, retail and hospitality industries.

FREE TO ATTEND NEW!

Don’t miss Meat@IFEX

a brand new show, co-located with IFEX 2018 – putting meat and butchery at the heart of the food, retail and hospitality industries.

Find out more and register today at ifexexhibition.co.uk 4817 IFEX18 Ad 210x297 Ulster Grocer.indd 1

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04/12/2017 15:34

coffee&cafenews

GROUND OFFERS ARTISAN COFFEE TO GO

ocal scaled artisan coffee chain Ground Espresso Bars has expanded into state-of-the-art Ground To Go vending machines for communal workspaces, gyms, leisure centres, health facilities, forecourts and office buildings. Addressing the common issue of sub-standard coffee

28 • HRNI JANUARY

from vending machines, and after a two-year research and development project and an investment of over £200,000, the ‘smart’ vending machine offers 35 drink selection combinations including bespoke Fairtrade coffees, teas and hot chocolate. “Artisan coffee has become increasingly popular in Northern Ireland in recent years and now, more than ever, consumers are prioritising quality coffee over simple convenience when choosing where to spend their hard-earned cash,” said Jonny Ross, regional manager, Ground Espresso Bars. “Not only does ‘Ground To Go’ offer convenience, but, thanks to cutting edge technology, we are able to offer our bespoke coffee blends through these machines ensuring a great tasting cup of coffee made to the customer’s specifications.”

NEW COFFEE SHOP OPENS IN TITANIC QUARTER

new coffee shop and catering business, Paper Cup, has opened in the heart of Belfast’s Titanic Quarter, adding to the growing hospitality, retail and leisure offering in the area. The cafe, which is owned by husband and wife team John and Caroline McKinney, is located in Arc Retail which overlooks Pictured are John McKinney, the Abercorn Basin and is owner of Paper Cup and James below the ARC Apartments, Eyre, commercial director at Titanic Quarter. a luxury residential development which is home to over 1,000 residents. It is adjacent to The SSE Arena, Belfast, Citigroup, Belfast Met and the world’s leading tourist attraction, Titanic Belfast. Annual visitor numbers to Titanic Quarter and The SSE Arena, Belfast are in excess of 3.5 million. “Our café is in a position of high footfall with brilliant views over the marina and the Nomadic, which we are sure our customers will enjoy,” said John McKinney, owner of Paper Cup. “Our focus is on serving tasty, homemade produce and we have worked with a local blender in Lisburn to offer a fresh and whole-bodied cup of coffee.”

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actioninbelfast

ACTION IN BELFAST

SPECIALISED HOSPITALITY RECRUITERS

ction Recruitment, a market leader for over 43 years at the highest end of the Irish, UK, European and United Arab Emirates hospitality industries driven by its long-term focus of matching talent with opportunity, successfully opened its Belfast office in February 2017. Renowned for its expert and in-depth knowledge of the hospitality industry at all levels but in particular the hotel management market, Action Recruitment has established a loyal client base throughout hotels, visitor attractions, conference venues and contract catering on an international stage sourcing management staff from across the globe for our clients. Offering a personal, yet ambitious and confidential recruitment service, rigorous candidate screening for all roles defines Action Recruitment as the preferred supplier among global and local businesses within the industry. Led by a dynamic team with extensive experience of the hospitality industry, Action Recruitment has an enviable reputation with both clients and candidates. Understanding the exact needs of clients at senior management level is derived from the team’s successful careers at the heart of the sector. Action Recruitment is celebrated for its ability to place suitable candidates in key senior management roles from: Director, Management, Operations, HR, Finance, Revenue, Food & Beverage, Chefs, Sales & Marketing and Digital functions. In addition to senior hospitality roles, excellent candidates have also been placed in positions at supervisory levels. From modest beginnings in Dublin in 1974, and sustained through challenging times, Action Recruitment has grown with offices now open in Belfast, Dublin, Wroclaw, Dubai and Spilt. Matching talent with opportunity is what the team at Action Recruitment do best, providing a seamless recruitment process to candidates and human resource managers.

TESTIMONIALS... “Nichola and Action Recruitment possess a deep knowledge of the hospitality sector, and work with a wide network of well-qualified individuals across a range of job disciplines. What I value the most is Nichola always listens but is never afraid to push back when she feels that someone is the right fit for business. Having a partnership with Nichola and Action Recruitment has significantly improved our time-to-hire on several key roles over the past six months.” David Simms Managing Director, Richard Corrigan Restaurants & Virginia Park Lodge “I have been using Action Recruitment for a number of years now and find them outstanding. They only forward candidates that meet the personnel specification for the position, they keep us updated on their progress and, when a candidate is successful, follow up to ensure they are a good fit with the property. Excellent service which I would highly recommend.” Catherine Monahan Director of Human Resources, Lough Eske Castle, a Solis Hotel & Spa “I have been working with Noel & the Team at Action Recruitment for over 10 years. They have an in-depth knowledge of the hospitality industry and work with a wide network of highly qualified candidates across all disciplines. Action Recruitment only puts forward candidates who closely match our requirements. I would have no hesitation in recommending Noel and his team in the future. When you choose Action Recruitment, you know that you are dealing with true professionals who are engaging, dependable and high in integrity. Exceptional service!” Amanda Meade Group Director of Human Resources, Windward Management “I have been working with Action Recruitment to help source candidates for key positions. Their experience and knowledge of the hospitality industry is fantastic as they know that personality along with relevant experience is key when hiring someone to work in hospitality. I look forward to 2018 and growing our relationship even further.” Edel Morrissey Group Talent Manager, Dalata Hotel Group

MEET THE TEAM NOEL CAFFERKEY – MANAGING DIRECTOR & OWNER. DUBLIN Formally a candidate and employee of Action Recruitment, Noel is now ‘back in action’ leading a team of international recruiters. E: noel@actionrecruitment.ie Tel: 00353 87 214 5990

BRIAN FAHY, FOUNDER OF ACTION RECRUITMENT. DUBLIN Brian boosts an amazing 40+ years’ experience within hospitality management recruitment. E: brian@actionrecruitment.ie

NICHOLA DALY, MANAGER BELFAST & UK OFFICE. Nichola works closely with the team, sourcing management candidates for UK & ROI clients. E: Nichola@actionrecruitment.co.uk Tel: 07860374706

KAROLINA PLUTA, MANAGER WROCLAW, POLAND OFFICE. Always on the lookout for top European talent. E: Karolina@actionrecruitment.com

SPECIALISED HOSPITALITY RECRUITERS

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JANUARY HRNI • 29

foodserviceprofile

MUSGRAVE IS THE MARKETPLACE TO BE! NEW FOOD EMPORIUM AT BELFAST BRANCH EXPERIENCES DOUBLE-DIGIT GROWTH

017 has been a significant year for Musgrave MarketPlace; the most significant being the recent £1.1m investment in the upgrade of our Belfast branch based in Duncrue to develop a Food Emporium concept. The results of the 52,000-square-foot store upgrade, which created three new jobs, were unveiled to hundreds of special guests, foodservice, retail and SME businesses in November. We now employ 182 people at our

30 • HRNI JANUARY

Duncrue site, making it one of the largest facilities of its kind in Northern Ireland. As well as changes cosmetically to the building, which includes a new entrance, we have created specialist roles within our team, including a ‘fresh specialist’, and sourced hundreds of new products for our customers so that they can stay on-trend and have access to the best advice to help drive their businesses forward. The food and drink sector is constantly evolving and, as a business, we need to ensure that we continue to innovate and respond to growing trends that impact our customer’s needs. We are passionate about creating stores of the future for our customers and have made an ongoing commitment to delivering refurbishments across all of our MarketPlace branches. The history of the Duncrue site goes back to 1982 when building work first began and, 34 years later, things are going from strength to strength. Today, we are experiencing double-digit growth; no mean feat in an uncertain financial climate. The Musgrave MarketPlace Food Emporium has proven to be a huge success and we’re certain that the recent improvements will secure its future and help us increase footfall and revenue for many years to come. The Musgrave MarketPlace Food

Emporium features a range of new and innovative key areas. These include: • An extended range of specialist meat, cheese and fruit & vegetables with a fresh expert on hand to advise on the latest culinary trends • An equipment area, showcasing an extended range of products • Hundreds of new products will be available in the upgraded cash & carry as well as online access to the full range. These products have been selected based on extensive international and local trends research commissioned by Musgrave MarketPlace to ensure customers are provided with the most up to date range Musgrave MarketPlace is Ireland’s leading wholesale supplier to foodservice, retail and SME businesses with over 12,000 foodservice and retail lines covering confectionery, soft drinks, grocery, chilled, frozen and dry catering food, alcohol, non-food and equipment. Musgrave MarketPlace stocks all leading brands along with an extensive range of own-brand products. It is committed to offering its customers the best in value, the widest, most appropriate ranges and unparalleled customer service. For more information, visit www.musgravemarketplace.co.uk

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About us

“Musgrave MarketPlace is Northern Ireland’s leading foodservice wholesaler with a province wide distribution solution and a range of over 12,000 products covering fresh, frozen, ambient, non-food and alcohol. At Musgrave MarketPlace our customer is our priority and we have a number of ways that you can buy from us. You can visit us at one of our three MarketPlace branches across Northern Ireland in Belfast, Derry~Londonderry and Lurgan; you can order online and you can also place an order through our Telesales department. Our newly opened Food Emporium in Belfast features an extended range of meat, cheese and fruit & vegetables with fresh experts on hand to help and a brand new equipment area showcasing an extended range of products.”

From our Customer “From the beginning of our set-up stage we have welcomed the partnership of Musgrave MarketPlace as our foodservice provider of choice. Their continued support and commitment has been of great value to our successful launch and ongoing development. It’s great to know that we can buy all our food and non-food categories from the Musgrave MarketPlace range. The convenience of 6 day deliveries on one invoice and one truck makes our order process much more efficient. We have an excellent relationship with the sales team and the cash and carry staff. I would have no hesitation recommending Musgrave MarketPlace” Nigel Mannion Executive Head Chef, Titanic Hotel Belfast

Derry~Londonderry Belfast Lurgan

Ballymun Galway

Robinhood Sallynoggin

Limerick Waterford

Telesales: 028 9078 4800 marketplace@musgrave.co.uk

@musgravemktpl

Musgrave MarketPlace

Cork

https://order.musgravemarketplace.ie

drinksnews FIRST FERMANAGH WHISKEY CASKED IN OVER A CENTURY The first whiskey to be distilled in Co Fermanagh in over a century has been casked at a craft distillery near Enniskillen. The whiskey has been developed by Boatyard Distillery, which overlooks scenic Lough Erne, by master distiller Joe McGirr, who launched the award-winning Boatyard Double Gin last year. McGirr has extensive experience in the whiskey industry and has laid down the latest Irish whiskey in Northern Ireland in Kentucky bourbon casks in the small distillery using his own ‘field to cask’ recipe for the new spirit.

GHOSTLY HISTORY OF NEW RYE BEER Lacada Brewery has launched another novel craft beer reflecting one of the myths of the region in which it is based. The brewery has introduced Half Hung, a rye India Pale Ale (ABV 6.2%), based on its interest in working with malts. “The hops used give aromas of vanilla and citrus, with some fruit and pine,” said Heather Quiery, director. The ghost story is based on the legend of John MacNaghten, a tax collector and addicted gambler in Coleraine in the 18th century, who botched the kidnapping of his lover and shot her dead by mistake. He was sentenced to death but the first attempt to hang him failed.

WORLD BREWING ‘FIRST’ IN BELFAST The world’s first craft beer with fully traceable ingredients from source has been launched in Belfast by two entrepreneurial businesses. Ireland Craft Beers and arc-net are pioneering technology to combat global food and drink fraud and protect consumers. They collaborated to create an innovative beer, Downstream Irish Pale Lager, brewed using Blockchain technology. This enables every step in the brewing and bottling process to be traced and recorded. The unique collaboration has been facilitated by the Ulster Bank-powered Entrepreneurial Spark hub in Belfast.

32 • HRNI JANUARY

RENAME AND NEW LAUNCH FOR FERMANAGH BREWERY

ne of Northern Ireland’s original craft breweries has launched a new pale ale, following an expansion of its operations to enable it to meet growing demand and target the Republic of Ireland market. The Fermanagh Beer Company, previously known as Inishmacsaint Brewery and based at Derrygonnelly, has developed Little Dog IPA, a pale ale with citrus and grapefruit aromas. The company was created by farmer

Gordon Fallis in 2009, as part of a diversification project on his 30-acre family farm, located near a monastic settlement dating back to the sixth century. The monks there originally brewed beer from their own malted barley. After the success of his first beer, Fallis expanded the business and formed a new partnership with local businessman Norman Donaldson, who runs the Old Pal’s Bar in Derrygonnelly. “Over the past year we have formed a business partnership, making full use of premises at the rear of the bar, to brew, bottle and distribute the beers, and also giving the business a new name, Fermanagh Beer Company, which emphasises that the beers are still brewed in the county,” said Fallis. The company sources hops from California and malted barley from England, while Fallis is also growing hops on the farm nearby for a seasonal brew, Fresh Hop Brew.

PREMIUM MIXERS LISTED BY UWM P

remium Lamb & Watt tonics are now available in Northern Ireland through United Wine Merchants. Made using Halewood Willow Water sourced from the Lake District, organic blue agave syrup and other natural ingredients such as quinine, the tonic brand’s lines currently consist of one Original and three flavoured variants, Cucumber, Basil and Hibiscus. The brand is inspired by 19th century syrup and cordial makers, Lamb and Watt. The individual variants within the range have been crafted to pair with a range of white and dark spirits or drank alone. They are low calorie and contain no artificial colours, sweeteners or preservatives. “We are delighted to make Lamb and Watt available to our customers who are experiencing the surge in demand for high quality mixers to complement their premium spirit choices,” said Emma Haughian, brand manager at United Wine Merchants. “These gorgeous tonics are not only beautifully packaged, but also taste delicious. They offer something different, and are sure to catch the eyes and imagination of consumers far and wide.” twitter.com: @Hosp_ReviewNI

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drinksprofile

A LIFE ALTERING EXPERIENCE IN THE HOME OF HENNESSY EMER KENNEDY, HEAD BARTENDER AT BELFAST BAR BLAKLIST AND ONE OF THREE RECENTLY-CROWNED WINNERS OF THE HENNESSY CONNOISSEURS CHALLENGE, REFLECTS ON HER JOURNEY TO VISIT THE HOME OF THE WORLD’S NUMBER ONE COGNAC BRAND, AND WHAT’S NEXT ON THE HORIZON

he Connoisseurs Challenge, established by drinks company Dillon Bass in 2015, is widely considered one of the most highly coveted accolades in the Northern Ireland bartending scene, offering local bartenders a career-enhancing opportunity. The third annual grand finale of the Hennessy Connoisseurs Challenge took place in The Muddlers Club, Belfast, in August. Nine bartenders battled it out in front of an international panel of experts, with three walking away with the coveted title of Hennessy Connoisseur. Among the winners was Emer Kennedy, a 21-year-old bartender from North Belfast, formerly of APOC, Belfast and recently appointed head bartender at Blaklist. Having worked in restaurants and bars since the age of 15, Emer only began making cocktails when she started working in APOC in March, so the competition was unfamiliar territory for her. “A friend of mine persuaded me to enter the competition, as she was entering as well. I was so nervous on the night that, as soon as I finished making my cocktail, I rang my mum crying,” says 34 • HRNI JANUARY

Emer. Despite her reservations, Emer impressed judges with signature Hennessy cocktail, The Grandfather. The VIP prize package included a three-day trip to Cognac, France to visit Maison Hennessy and Chateau de Bagnolet, courtesy of Dillon Bass, where the winners would receive one-onone training and a tasting with one of Hennessy’s tasting committee. The winning trio travelled to France in early November. “We stayed in Bordeaux first, then travelled to Cognac on the second day,” she says. “There we visited the distillery and were shown how Hennessy and the barrels were made. It was so interesting to see how much work is involved and how the process has developed over hundreds of years and the history behind it. “I learnt about the great amount of effort, work and soul involved in the production of Hennessy and was taught about the differences between various types of cognac. It was truly eyeopening.” Another highlight was the tasting session with the Hennessy Tasting Committee. Comprised of a panel of expert-oenologists, the tasting committee meet daily to carry out rigorous grape selection, tasting upwards of 50 eau-de-vies (water of life) samples a day and over 10,000 a year. “We had 10 different glasses, each with a sample of eau-de-vie at different stages of the distilling process,” says Emer. “They were hard to differentiate between. However, the committee have to taste and remember thousands; it’s astonishing.” Emer describes her journey to becoming a Hennessy Connoisseur

as life altering: “I genuinely entered the competition with no expectations, so winning was a huge boost to my confidence. It helped me become a better bartender and taught me there is so much more to cocktails than just sugar, bitters and alcohol. “My eyes were opened to a whole community of bartenders with similar interests to me, which I wasn’t fully aware of before. The other two winners of the Hennessy Connoisseurs Challenge, Michael Young and Mark McConville, have become really great friends, who I see and speak to regularly. Of course, the chance to visit Cognac - the home of Hennessy - was also a once-in-a-lifetime experience. “My confidence greatly improved after the competition, which in turn helped me to get me the job in Blaklist. I don’t need reassurance anymore; I know myself when my cocktails are good and I believe in my skills. “I am going to put my heart and soul into working in Blaklist and make this new bar as good as possible. I am working collaboratively with the bar to create a new cocktail menu which will launch in January and features my winning Hennessy-based drink, The Grandfather.” Emer also has high hopes for the cocktail scene in Northern Ireland. “In the past five years, Belfast has definitely upped its game cocktail wise. There are very few bars in Belfast that don’t do cocktails, which is great. We aren’t quite in the league of London or larger cities in the UK yet, but we are certainly making strides and have progressed a lot in recent years. It’s nice to see people using their creativity and expressing themselves through their creations.”

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drinksprofile

KEY MILESTONES FOR DIAGEO • Diageo plc is created through the merger of Grand Metropolitan and Guinness. The company is listed on the London and New York stock exchanges in December 1997. • In 2001, Diageo and Pernod Ricard acquired Canadian alcoholic beverages business Seagram’s. The acquisition brought Crown Royal Canadian whiskey and Captain Morgan rum into the Diageo brand family. • Our Water of Life programme was launched in 2007, to provide safe drinking water and sanitation to people across Africa. Since launch, the programme has reached more than 10 million people in 21 countries. • The Nolet Family and Diageo formed a new 50/50 company in 2008 to sell, market and distribute Ketel One vodka. • In 2008, Diageo launched DRINKiQ, an online resource to arm consumers with the tools needed to make informed choices about drinking, including the decision not to drink. • Diageo launches the Learning for Life skills programme in Latin America and the Caribbean in 2008. The programme now runs in more than 40 countries, and has reached more than 120,000 people. • In 2011, Diageo became the first global company to own a majority stake in the fast-growing Chinese white spirits category through the acquisition of a controlling share of Shui Jing Fang. • Diageo also acquired Mey Içki, the leading spirits company in Turkey in 2011. • Diageo acquired Meta Abo Brewery in Ethiopia and Ypióca Cachaça in Brazil in 2012. • In 2013, Diageo began its acquisition of United Spirits Limited in India. • Diageo became the first alcohol beverage company to sign up to the UN Women’s Empowerment Principles in 2013. • Diageo gained full control of Don Julio tequila in 2015. • Diageo was named as one of the top 25 most diverse and inclusive companies in the 2016 Thomson Reuters Diversity and Inclusion index. • In 2017, Diageo acquired the fastgrowing tequila Casamigos. • Diageo announced its investment to bring back two lost distilleries, Port Ellen and Brora in October 2017. • Diageo celebrated training 1 million responsible drinking ambassadors in 2017 and launched its Drink Positive campaign aimed at promoting moderation and tackling misuse.

36 • HRNI JANUARY

DIAGEO CELEBRATES ITS 20TH ANNIVERSARY Ollie Loomes, country director of Diageo Ireland.

ast month, Diageo plc, maker of some of the world’s most iconic drinks including Johnnie Walker scotch, Smirnoff vodka, Tanqueray gin and Guinness stout celebrated its 20th anniversary. Created on December 17, 1997, through the merger of Grand Metropolitan plc and Guinness plc, Diageo has become a global leader in beverage alcohol, with its products being sold in 180 countries. Over the past 20 years, Diageo’s share price has increased by 340%1, market capital has grown 440%1 and earnings per share (preexceptional items) are 220%2 higher. The milestone is being celebrated around the world by the company’s 30,400 employees, from a time capsule ceremony at Cardhu distillery in Scotland, the home of Johnnie Walker, to employees in Lagos, Nigeria and Sydney, Australia toasting the occasion with a dram of Johnnie Walker Black Label. In London, to mark the celebration, Diageo Chief Executive Ivan Menezes, along with the company’s talented team of Scotch whiskey blenders and fellow members of the senior leadership team, opened the market at the London Stock Exchange. “I am incredibly proud of what we have achieved over the past 20 years, which is testament to the commitment of our talented

Ivan Menezes, chief executive of Diageo at the Guinness Storehouse in Dublin.

employees past and present,” said Menezes. “Diageo is a young company created from the incredible entrepreneurial legacy of John Walker, Pierre Smirnoff, Charles Tanqueray, Arthur Guinness and many more – and this spirit continues today. “Our brands are part of celebrations globally every day. As we mark this milestone, it is not only the growth of our brands and business that I will be toasting, but the way we do business. We have made great strides in diversity and inclusion, minimising our environmental impact, our contribution to the communities where we operate and in our aim to reduce the harmful use of alcohol around the world.” 1Percentages calculated comparing number from 17 December 1997 and 4 December 2017. 2EPS calculated using numbers from 30 June 1998 and 30 June 2017.

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bailiescoffeeroasters

THE COFFEE CHALLENGE FOR NON-COFFEE SPECIALISTS IN THE HOSPITALITY INDUSTRY FOURTH WAVE…FIFTH WAVE…V60…EXTRACTION RATIO…

t’s hard to deny that there is a lot of change within the coffee world and that it can be hard to keep up, even for the specialist coffee operators. Driving this change are the three Ts – Tastemakers, Technology and Transparency. The tastemakers are those people at the edge of what’s cool, what we’ll be eating or drinking next. And they can’t get enough of coffee. The coffee tastemakers lean towards the younger age of the spectrum and consider themselves to be adventurous connoisseurs, according to

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coffee and in particular latte art, is social media gold for your business. Seven million -plus and counting hashtags for #latte is proof of that. Lastly, coffee has benefitted greatly from both the industry’s ability to provide more transparency and consumer demand to know more about the story of their coffee. As a result, we’re seeing how information on coffee origin and processing can drive consumption, with Mintel research indicating that origin is used by coffee Mintel. They are seeking out more and drinkers to denote the quality of the coffee more information on coffee and, as a result, are demanding lighter roasts that offering. So, the coffee arena is challenging, but bring out more floral and fruity notes in profitable and highly marketable. Give their coffee as well as different brewing methods (which they’re more than happy Bailies Coffee Roasters a call if you want to talk about how coffee can drive your to pay a premium for). business. Technology has transformed coffee. We’ve been around for almost 30 As well as providing a way to educate years. What’s kept us moving forward is coffee drinkers, it has given the tastemakers a platform. Instagram is full our dedication to making coffee better for everyone by keeping an eye on where of them using speciality coffee to earn coffee is going. social kudos from their peers. Great

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JANUARY HRNI • 37

molsoncoors

MOLSON COORS NORTHERN IRELAND – FIRST CHOICE FOR CONSUMERS AND CUSTOMERS RYAN MCFARLAND – DIRECTOR, NORTHERN IRELAND

t Molson Coors, our ambition as a business is clear and consistent; to be first choice for our consumers and 38 • HRNI JANUARY

customers. For me, this means that we are relentless in our desire to be best in class, to offer unrivalled service and to

deliver truly unique experiences through our brands. During 2017, the Molson Coors Northern Ireland team has worked hard to understand our consumers and customers better than ever before. We have also had an honest look at ourselves, asking how to best focus our resources to best meet the demands of the current market. Ultimately this process led us to identify three key pillars that underline our business - Service, Choice and Trust. These pillars capture the essence of our ambition, but importantly also highlight how we help our customers to grow their businesses. Throughout 2017, I believe we have worked hard to improve our service offering, focusing on growing our customers’ business and not just our share. We have invested in a partnership with SKY, aimed at driving footfall, customer value and consumer experience in the on trade, and we have continued to work hard on our service levels both with our distribution partners and in technical services. As always, I encourage you to help us be better tomorrow than we are today by contacting your local representative or myself to keep us informed of where you believe we can do better. In 2018, we will continue to focus on the things we believe will make the biggest difference to our customers – Service, Choice and Trust. We will make a significant investment in our technical services capability with the creation of an in-house team dedicated to improving our local operations. We will continue to focus on consumer choice, ensuring we have the right portfolio that meets your needs; we will also continue to grow our investment in SKY and other partnerships in the on trade and in-outlet activations across both channels which bring our brands to life, drive business and enhance experience. I would like to take this opportunity to thank all our customers who have worked with Molson Coors this year and I look forward to continuing to progress together into 2018.

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iohawards

LAUNCHING THE 23rd INSTITUTE OF HOSPITALITY AWARDS FOR PROFESSIONALISM 2018

he Institute of Hospitality (NI branch) - the professional membership body for individual managers and aspiring managers who work and study in the hospitality, leisure and tourism industries officially launched the 23rd Institute of Hospitality Awards for Professionalism at an event in Babel Belfast on November 22. The awards will take place at Titanic Belfast on May 11, recognising talented individuals who have contributed to their business and the industry over the past year across 21 categories. “Over the years, the awards have increasingly become an important event for individual industry professionals in Northern Ireland,” said Marianne Hood, chair of the Institute of Hospitality (NI branch). “Not only do they recognise talented individuals, who have contributed so much to their business and the industry over the past year, but demonstrate a clear commitment to developing and maintaining professionalism within this fantastic sector.”

Nominations close on February 5. For entry details, visit www.iohniawards.com.

Marianne Hood, chair, and Siobhan O’Sullivan, vicechair of the Institute of Hospitality (NI Branch) are pictured with awards host Pamela Ballantine.

Philippa Spiller, Bill Manson and Chris Griffin.

Eithne Kinsella and Shirley Walker.

Paul Caves, Sinead Scott and Nikki McQuillan.

Patrick McKeown, Catriona Lennox and Gavin Annon.

Adrian McNally, Maria Conway, Michael Cafolla and Taroon Missry.

40 • HRNI JANUARY

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Tourism NI. Supporting excellence in hospitality.

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drinksprofile

IN HIGH SPIRITS RUM IS COMING INTO ITS OWN BUT THERE’S STILL LIFE IN GIN, AND VERMOUTH IS ON THE RISE, BACARDI-BROWN-FORMAN BRANDS TRADE BRAND AMBASSADOR ADOLFO COMAS TELLS EMMA DEIGHAN

fter university, Adolfo Comas joined the family empire that is Bacardi. That was 17 years ago. His current role is training and mixology manager for the UK, which sees him deliver bespoke training across the Bacardi Brown-Forman portfolio of brands to the professional bar trade, multiple pub operators, regional wholesalers and regional brewers. It’s some job to promote more than 200 labels that are fronted by the company’s namesake rum. Today, it has a presence across nearly every category with Bombay gin, Grey Goose vodka, Dewar’s and William Lawson’s Scotch, and Martini vermouths among its big earners. In his roles that have spanned almost two decades at Bacardi, Adolfo has witnessed trends come and go. He’s seen spirits at the height of their popularity and he’s experienced the renaissance of drinks that at one time faded into the background. “It’s in its sixth generation and while it is always nice to say that I work for a family business, it really is a true familial company,” says Adolfo. “My brother works in Latin America, my uncle is in Puerto Rico, for example, and we do all meet up and talk shop.” The topic of conversation right now at the family dinner table is the rise of vermouth, which is “really making its mark”, says Adolfo.

“Vermouth, as an aperitif-style drink, is becoming more of a force. That light-style drinking with a low abv is finally making its mark.”

42 • HRNI JANUARY

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drinksprofile “Vermouth, as an aperitif-style drink, is becoming more of a force. That light-style drinking with a low abv is finally making its mark. It’s bringing a range of light, approachable drinks to the consumer that has had a mentality shift; those who are thinking that you don’t have to get blattered on a night out and that trend is reaching from bar chains to top restaurants. “There is also a move towards classic drinks,” he says. “We are seeing whisky sours and those classics appealing to more discerning drinkers; those who choose which spirit goes into their serve.” THE RISE OF RUM The rise of original spirits works well for Bacardi which anticipates that its original drink will ride on the crest of a wave in 2018. “Rum is finally coming into its own,” says Adolfo. “Not just white but gold and spiced. What’s next is a mixture of cocktails such as Bacardi Gold and ginger ale or Bacardi Black and ginger beer; drinks that are more classically-led. Cocktails like the Pan Am will be big, but punch will also make a comeback because it’s a nice way for people to enjoy rum,” he says. Does this spell a slowdown for the gin rising? No, believes Adolfo. “Gin is still on a growth platform however people were realising, as the gin movement got bigger, which brand they preferred and bars are starting to stock less variety and sticking with the likes of Bombay, Tanqueray and Beefeater as a stocking brand.” Looking globally, Adolfo isn’t keen on pinpointing a leader in terms of one sole pioneer of such movements. “Every country has a different style but the base of strong, sweet and sour are universal. I personally would be looking at New York for trends but, if you take our Bacardi Legacy Cocktail Competition, last year’s winner was from Belgium. Then there’s Singapore, which is the hub of cocktail innovation. BELFAST BAR SCENE “I do believe that trends are cyclical so they will eventually work their way around the world,” he says. “But

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you don’t have to even go that far to discover new trends and great drinks. There are bars in Northern Ireland doing great stuff, be that pushing the envelope with cocktails or providing the perfect serve.” Looking at the Northern Ireland bar trade, Adolfo says it’s one of his favourite ‘communities’. “I know it sounds cliche but you receive such a warm welcome in Northern Ireland no matter what bar

“You receive such a warm welcome in Northern Ireland no matter what bar you go into… I have never had a bad night out in Belfast.”

Winner of the Belfast heat of the BACARDÍ Legacy Cocktail Competition, Christopher McQuillan, a bartender at Belfast’s Olivers Restaurant.

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you go into. “There is a real closeness there and, in the industry, people are bouncing ideas off each other. I have never had a bad night out in Belfast. It’s one of my favourite places and that’s why I’ll be returning this year.” As the role of the mixologist has shifted from a part-time job to a fulltime vocation for many in the trade here, Adolfo advises bartenders to take their enthusiasm to a competitive level for career progression. “Enter competitions,” he says. “That’s how you become the true pro. For me, seeing what bartenders are doing with my liquids, those that were created by my great, great, great grandfather is humbling. To know they still care makes my hair stand on end and it really does instil me with passion. It’s the reason we do what we do and why we get up out of bed.” Among those bartenders making business worthwhile for Adolfo is NI’s Christopher McQuillan, bartender at Olivers Restaurant, who won the first of Bacardi Legacy’s 2018 regional heats for his no.62 cocktail; the focus of which was Bacardi Carta Blanca. It was described by Bacardi as a ‘a fresh spin on classic combinations’. With a new CEO in place, Bacardi will be focusing its attention on its existing high performers including Martini Reserva Speciale, Bombay and Grey Goose, which were among the top fliers last year. That’s not to say that Bacardi CEO Mahesh Madhavan will put brand creation on hold as a newcomer is on the horizon in 2018. “There will be a new Bacardi liquid in 2018, a rum-based liquid but that’s all I can say right now,” says Adolfo. The company will also acquired a minority stake in Teeling Irish Whiskey, which has opened up a new whisky category for Bacardi. “It will be more of the same for Bacardi,” forecasts Adolfo for the New Year. “We will be working with people to grow our industry and it is a wonderful industry to work in. “You won’t find another industry as on point with innovation. It’s a great place to be,” he says.

JANUARY HRNI • 43

drinksnews by Ciaran Meyler

Wine Blog from #WineBloggerNI

Cheers to 2017

heers to another wonderful year in the Northern Ireland wine industry, challenging but always very enjoyable. All the wonderful wine dinners and tastings, sure what’s not to like; ‘when you find the job you love, you stop working’.

So many major events in 2017: Surprisingly, Donald Trump is still in charge of the USA. Northern Ireland is causing all sorts of issues with Brexit negotiations. Unfortunately no supporters, north or south, will be travelling to Russia next year.

Anyway enough about world events, what about the great wine events of 2017. Whilst I attended and conducted lots of

44 • HRNI JANUARY

tastings in 2017, I really only want to write about my ultimate highlight; it has to be the amazing wine education trip to Chile and Argentina hosted by Santa Rita Wine Estates. Six days in Chile and two in Argentina, working the 2017 vintage. Harvesting and crushing the 2017 Sauvignon Blanc in Mendoza was an amazing experience. When I now drink that wine, it tastes that little bit special. I think it’s the taste of my feet from crushing the grapes. Some of Dona Paula’s vineyards are 1,500 metres above sea level. Doña Paula transmits with its wines the most truthful expression of each terroir defined by the weather and soil characteristics of the region. Respect and knowledge of the place of origin of the grapes are the premise that guide the elaboration of their wines. Here are some of the superb vineyard scenes and my favourite wines to try: Dona Paula Selection Bodega Malbec and Casa Real Cabernet Sauvignon.

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LA CIEL ROUGE (THE RED SKY)

COCKTAIL OF THE MONTH

45ml Red Bush 15ml Port 5ml Velvet Falernum 20ml Homemade winter spice syrup

COCKTAIL MONTH of the

WITH RED BUSH

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Tony Cromie, assistant bar manager at Café Parisien in Belfast, creates a classic cocktail featuring newly-launched Red Bush. RED BUSH The featured spirit in this month’s signature serve is Red Bush.

LA CIEL ROUGE (THE RED SKY) 45ml Red Bush 15ml Port 5ml Velvet Falernum 20ml Homemade winter spice syrup Stirred down Strained into chilled martini coupe Garnished with orange zest & honey-candied banana “My homemade winter spice syrup is made from nutmeg, cinnamon, clove, vanilla and banana,” says Tony. “Because Red Bush is aged in first-fill bourbon barrels, I

about the bartender “I started when I was 15, working in a place in Newtowards, and then I got a job as the assistant manager in The Goat’s Toe in Bangor, and was about four and a half years there,” says Tony. Australia beckoned and he then worked for a year as an assistant bar manager at a hotel in Sydney until his visa ran out. After returning to The Goat’s Toe for six or seven months, Tony then joined Café Parisien – located opposite Belfast City Hall in the former Robinson & Cleaver site - for its opening alongside a friend he had worked with in Australia. Tony enjoys the diversity of working in the bar trade. “It’s always different,” he says, “especially in the last few years. Belfast has moved forward so much in the last five, or even three, years. It’s an interesting business to work in, and it’s nice to have the freedom to be creative.”

went with a Manhattan or Old Fashioned angle of classic bourbon cocktails. The natural oak notes that come out are set off by the nutmeg and other spices, and the port

Tony Cromie, assistant bar manager at Café Parisien.

adds great colour to it. It’s a simple twist on a classic.”

fevertree

MIX WITH THE BEST

hen 3/4 of your drink is tonic, mix with the best. The philosophy behind Fever-Tree is simple. Priding itself on using only the best tasting and high quality ingredients in its products, Fever-Tree recognises that taste and quality are increasingly important to tonic drinkers. Sourcing of authentic ingredients is of utmost importance to Fever-Tree and, as a result, this thirst for flavour has created a uniquely refreshing range of tonics. The adventure into premium tonic came about when Fever-Tree founders, Tim Warrilow and Charles Rolls realised that there was an extraordinary gap in the mixer category, specifically tonic water. Tim Warrilow noted that, “Premium spirits had been growing and growing all around the world, and consumers were becoming better educated, ever more interested, and paying more money for good-quality spirits.” Premium spirits deserve premium mixers to accompany them. Fever-Tree drinks consist of small bubbles for a smooth, delicate texture that carries the flavour of the botanicals in each mixer and enhances the aromas of the spirits they are intended to be mixed with. Packaged in 200ml and 500ml glass bottles for either the perfect single serve or a larger sharing occasion. The glass packaging was designed to reflect the premium natural values of the brand and to ensure freshness and flavour.

Tim and Charles’ Fever-Tree journey took them into the heart of Africa to source some of the fresh, natural ingredients that are used in each bottle today. “We realised there was this amazing world – it took me to the Democratic Republic of Congo to find quinine, Charles was out in the Ivory Coast hunting for this wonderful fresh green ginger – and we continue to travel all over to source these ingredients. I hope it’s reflected in the flavour, but it’s certainly reflected in the fact that we’ve helped breathe interest back into this category, which in turn has made people more interested in gin and tonic,” explained Tim. Tim also recounts a story by which a bottle of Fever-Tree’s first product made its way into the hands of legendary Spanish chef Ferran Adrià shortly after it was launched: “We got a call from Ferran, who told us ‘At last someone is taking this category seriously. How can I get hold of this in my restaurant?’ Actually the great gastronomes there in Spain all loved gin and tonic. It was their signature drink, they made it in these big balloon glasses, they really celebrated it, and they used Hendrick’s and FeverTree. That really helped put gin and tonic on the map.” Since its launch, Fever-Tree and its founders have been consistent in their belief regarding the opportunities presented by the consumer trend towards spirits premiumisation. It is the

quality of the Fever-Tree product and proposition, which is fundamentally changing the importance and perception of the mixer category. The Fever-Tree range has received widespread acclaim from drinks critics, bartenders and gastronomes worldwide. In 2016, the company was awarded #1 Best Selling and Top Trending tonic by the World’s 50 Best Bars (Drinks International) for the second year running. 2016 also saw Fever-Tree win the Grant Thornton IPO of the Year Award and recently was featured in the Sunday Times Fast Track 100 for the third time, and was awarded the Queen’s Award for Enterprise. It was quite the year! Fever-Tree is available across Northern Ireland through Richmond Marketing.

FEVER-TREE VARIANTS AVAILABLE: Fever-Tree Indian Light Tonic Water Fever-Tree Indian Tonic Water Fever-Tree Aromatic Tonic Fever-Tree Sicilian Lemon Tonic Fever-Tree Elderflower Tonic Water Fever-Tree Ginger Ale Fever-Tree Ginger Beer Fever-Tree Light Tonic Water Fever-Tree Sicilian Lemonade Fever-Tree Madagascan Cola Fever-Tree Mediterranean Tonic Fever-Tree Soda Water

46 • HRNI JANUARY

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• For information regarding the purchase and range of Fever-Tree please contact Richmond Marketing www.richmondmarketing.com • For more information on Fever-Tree:www.fever-tree.com/#MixWithTheBest

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pub&barnews

RUBYBLUE OWNERS INVEST IN GASTROPUB, GIN SCHOOL AND VISITOR CENTRE

Stuart and Barbara Hughes, owners of Hughes Craft Distillery and the award-winning range of RubyBlue liqueurs, are pictured with Derick Wilson, business development manager at Ulster Bank.

ughes Craft Distillery, producer of the award-winning RubyBlue range of fruit liqueurs and Ireland’s first potato-distilled vodka, are opening a new gastropub, gin school and visitor centre in Moira. The new establishment, The Stillhouse, will be located on the site of The Four Trees, and is expected to create an initial 15 new jobs when the gastropub opens, bringing the business up to 21 staff members. Recruitment for a number of roles, including bartenders and chefs, is ongoing and a further six roles are expected to be created by Easter 2018. Owners Stuart and Barbara Hughes

BLAKLIST TO BRING A NEW OFFER TO BELFAST

also plan to relocate their bottling and distilling operations to the new site at The Stillhouse in early 2018, along with the addition of a new interactive visitor centre and gin school, which will be open to the public and available for private hire. Offering the chance to see the brewing and distilling process behind the scenes, the visitor centre’s dedicated gin school will allow connoisseurs of the drink to produce their own bespoke spirits. “Having outgrown our current premises, we wanted to find a setting to really showcase our craft. Moira was an obvious choice, for both its picturesque setting and ideal location for distribution links,” said Barbara Hughes. “The food and drink scene in Northern Ireland is buzzing and we’re proud to showcase our skills, crafts, produce and exports on a global stage. With the creation of our experiential visitor centre, gin school and gastropub, we’re creating a true food tourism hotspot to showcase the best local produce complemented with our small batch spirits. We’re very grateful to Ulster Bank for their support which has enabled us to make the investment.”

A TITANIC COCKTAIL EXPERIENCE COMES TO BELFAST

itanic Hotel Belfast, which officially opened its doors in September 2017 to welcome thousands of worldwide visitors, has launched a new cocktail experience for Belfast. Harland Bar, the hotel’s luxury cocktail venue boasts views of Titanic Belfast and the legendary Slipways, and will serve a host of bespoke cocktails created by in-house mixologists. “Belfast has a discerning palette for cocktails, we know what makes a good drink and we certainly know what makes a great night out,” said Adrian McNally, general manager. “Harland Bar combines the two effortlessly, providing professional serves from our master mixologists, and a luxurious venue boasting historic views you cannot get anywhere else.” Unique serves on Harland Bar’s 48 • HRNI JANUARY

Launching The Harland Bar at Titanic Hotel Belfast are Adrian McNally, general manager and Taroon Missry, deputy general manager.

A new bar serving cocktails and tapas is to open in Belfast’s Smithfield & Union Quarter with the creation of seven jobs. It’s the latest venture from Anthony Farrell, who founded Belfast pubs Love & Death and Aether & Echo. Blaklist, which is described as “internationally influenced”, is in the building formerly known as Frames. “Our vision is for Blaklist bar to be an artistic meeting place where people can relax and socialise in a venue that is customer-orientated, atmospheric and experiential, which will deliver an experience like no other Belfast bar,” said Farrell. In October Conor Quinn and Paddy Duff - who worked in the Linen House entertainment complex housing Rita’s, Sweet Afton, The Perch and Chinawhite - announced plans to take over Aether & Echo. It’s now trading as The Berliner.

BUYERS SOUGHT FOR 160-YEAR-OLD PUB Offers of around £330,000 are being sought for the former Bennett’s Seafood Bar and Grill in Warrenpoint. The property on Church Street in the centre of the town has been vacant for almost two years after the restaurant business announced its closure in 2015. The 903-square-metre site is considered a landmark property in Warrenpoint as it fronts the town’s main street and part of Kings Lane. Martin Bradley from Bradley Property Services, which is looking after the sale, said: “This is a prime town centre site which offers many redevelopment opportunities including retail, mixed retail and residential, as well as hospitality.” cocktail list include the Ms Millvina Dean, honouring the last remaining survivor from the Titanic disaster. The team has also created a drink to honour the magnificent Drawing Offices; a refreshing Jameson-based serve with lime juice, topped with ginger ale and garnished with fresh mint. Others include the Basil Smash and Perfect Love. Well known classics will be served up in vintage cut glass including a Whiskey Sour, Old Fashioned, Sidecar and Manhattan alongside more contemporary cocktails from Cosmopolitans to Mojitos.

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NEW YEAR. OLD WHISKEY. 12 YEARS OLD TO BE PRECISE.

HAPPY NEW YEAR.

Search online: Hospitality Ulster

THE INDUSTRY BODY FOR PUBS, BARS, HOTELS AND RESTAURANTS IN NORTHERN IRELAND.

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WE ARE NOT JUST A TRADE BODY, WE ARE YOUR TRADE BODY.

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hotelnews

HASTINGS HOTELS FIRST IN IRELAND TO ACHIEVE ‘CHINA READY’ ACCREDITATION

astings Hotels has become the first hotel group on the island of Ireland to achieve China Ready accreditation, awarded by the Chinese Pictured are Howard Hastings (centre) from Hastings Hotels with Gerry Lennon of Visit Belfast, Dr Tony Outbound Lenehan from the Centre for Competitiveness and Tourism COTRI (Ireland), John McGrillen of Tourism Northern Ireland and Niall Gibbons of Tourism Ireland. Research Institute (COTRI). To mark the EU-China Year of Tourism in 2018, Hastings Hotels, with assistance from Fáilte Ireland, Tourism NI and COTRI, has implemented a series of specialist training and standards workshops in its three Belfast hotels, the Culloden Estate & Spa, Europa and Stormont, to support front-line employees in understanding the needs of the Chinese tourist. The group has developed a special ‘Hastings Huanying’ approach and response for the Chinese visitor, to position the three Belfast hotels in the group as key destinations for Chinese tourists. “We have noticed a marked increase over recent years in the number of Chinese guests staying at our hotels, so it is important that we can understand their needs and make them feel welcome to ensure they have an enjoyable stay with us during their visit to Northern Ireland,” said Howard Hastings, managing director of Hastings Hotels. Gerry Lennon, chief executive of Visit Belfast, said: “China has become the World’s most valuable outbound market more than doubling its tourism expenditure in the last five years. In 2016, Chinese visitors spent $216bn overseas, so the benefits and opportunity for Belfast and Northern Ireland are clear.”

JURYS INN BELFAST CELEBRATES COMPLETION OF £2M REFURBISHMENT

urys Inn Belfast completed a £2m refurbishment of its city centre hotel in late 2017. The venue, located on Great Victoria Street, has undergone a complete transformation of its 190 bedrooms, lobby, and bar and restaurant facilities as part of the investment. Décor in the newly-refurbished hotel showcases contemporary furnishings sourced from local suppliers including Balmoral Furniture and Ulster Carpets, while artwork from Spires Art features famous local landmarks including the Harland & Wolff cranes, Belfast City Hall and Queen’s University. The hotel has significantly enhanced its technology offering, featuring a new connectivity area in the lobby where guests can plug in their laptops and work remotely. Complimentary highspeed Wifi is available throughout the hotel, while the lobby features a new ‘Off the Shelf’ offer with a selection of drinks, snacks and travel necessities. Further changes include new-look spacious bedrooms featuring the exclusive DREAM bed by Jurys Inn, and 15 Executive Bedrooms on a private floor with a King Size DREAM bed, full Sky TV package and other added perks. Bar and restaurant menus have been expanded, while five meeting rooms can accommodate up to 30 delegates, and the Lagan Room, cabaret-style meetings and private dining events.

KILLYHEVLIN CLAIMS BEST HOTEL CARVERY IN IRELAND

to provide good quality food illyhevlin Lakeside Hotel at a great price. Winning this in Enniskillen has been competition is not to be taken named overall winner in the lightly. It is a reflection of all hotels category of the KNORR the hard work that goes on Great Carvery of the Year behind the scenes to bring competition, organiser by quality food to their tables.” Unilever. Kevin Watson, head chef Launched in 2010, the at the Killyhevlin, said: “The Great Carvery of the Year team and I are honoured competition is a countrywide to receive this award. It search for the best pub and endorses the quality food and hotel carvery. Mark McCarthy, business development chef and Jim Reeves, customer director, service we deliver every day.” “Once again the standard at Unilever Food Solutions present the Killyhevlin team with their award. The Killyhevlin was a finalist of those who entered the representing Ulster in the Hotel of the Year category, while Great Carvery competition has been amazing,” said Mark The Market Yard, Limavady was the Ulster finalist for the Pub McCarthy, business development chef at Unilever Food Solutions. “All the finalists have shown remarkable dedication of the Year category, won by Beaumont House, Dublin.

52 • HRNI JANUARY

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stablished since 1982, P&F Amusements are Northern Ireland’s premier supplier of all coin-operated amusements and gaming machines. Our comprehensive range includes both pool and snooker tables, state-of-the-art digital audio and video juke boxes as well as an extensive range of coinoperated gaming equipment. The success of our company is due to our policy of offering all the latest equipment on the market and an unbeatable standard of service. With over 5000 square feet of workshops, offices, showrooms and storage, we are always prepared for whatever comes our way. Supplying a lot more than the traditional poker and fruit machines, juke boxes etc. so that our customers income is maximised.

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JANUARY HRNI • 53

rightrevenue

A GOOD REVENUE MANAGER ALWAYS CARRIES A CALCULATOR AND A CRYSTAL BALL! SO HERE ARE MY ‘CRYSTAL BALL’ PREDICTIONS FOR 2018 BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

s we move into 2018, clever hoteliers understand that business is forever changing and that is what makes this industry so dynamic and so fantastic to be involved in. So what should we be considering for 2018? 1. Invest in technology – Whether that is upgrading your wifi, buying a new server, choosing a new PMS, investing in a revenue management system (no plug intended), a loyalty scheme or guest CRM, technology is here to stay and, as an industry, we need to embrace it. 2. Watch for the rise of Google HPA/TripAdvisor and Facebook - What do these giants do better than anyone else? They collect data. Imagine just how much data Google has about our customers? They know which websites they visit, what they buy, where they live, where they go on holiday and how much they spend. And what are they doing with that information? Well they are using it to tailor-make their browsers journey. And to prove that, just take a second to look at the re-marketing ads you are pushed as you move through the internet… coincidence? I don’t think so. These three giants have all openly publicised their intent to get into the hospitality sector, so watch this space… In my humble opinion, booking. com will not always dominate our market – these three giants are on the move and they are coming fast! 3. Invest in PPC – Google now dominates the top one third of real-estate on search pages, with the OTAs and your brand website being pushed further and further down, so if you are not already investing in a Pay Per Click (PPC) campaign you should be and please bid on your brand name, because if you don’t, the OTAs will. 4. Measure your Cost per Acquisition (CPA) – OTAs on average will cost around 18% to deliver a booking so it is obvious that getting reservations through your brand site is much cheaper. However, for the select few, their brand site commission + PPC budget + re-marketing costs could outweigh the cost of OTA delivering bookings, so get a handle on your spend and analyse every penny! 5. Don’t be afraid of the OTAs – if used correctly, these guys can add to your business. Yield rates correctly, manage availability closely and, for goodness sake, contract wisely. Read the small print and don’t sell your soul. 6. GDPR is coming – Are you ready? Understand your legal obligations and make sure you are handling guest information correctly. Only communicate with those guests who have given you permission and make sure you are asking them to ‘opt-in’ rather than ‘opt-out’. 7. Get to know your guests – whether you are using a CRM tool or wish to introduce a manual tracking system, start understanding who your customer actually is. Then don’t try to be all things to all people. If you are still defining your guest

as corporate midweek and leisure weekend, is this enough? I don’t think so. Peel away another layer and actually start to understand who is actually staying and why. 8. Tailor-make your offering to match their needs – gone are the days of a guest staying with you because they needed a bed for the night. Guests care very little about the tea and coffee making facilities or god-forbid if you have a trouser press or not! They want to know how you are going to make them ‘feel’. For example if you are predominately corporate, do you have the very best wifi to suit a business person’s needs? If you are leisure focused, are these couples or perhaps girly breaks? How would you change and adapt your offering if you knew exactly who your guest was? 9. Communicate in a relevant way – once you have defined your customer, then socially profile them (after all, that is what the Internet giants are already doing). So give them a name, a job, an income, a life – then when you have completed that, make sure you are writing content, designing ads and developing packages to suit that customer’s needs 10. Breed loyalty – you don’t need to be a giant such as Hilton or Marriott to encourage loyalty and loyalty these days is less about gathering points and more about instant gratification. Make sure your guests coming to your brand site know that they will be rewarded for booking direct. This doesn’t have to be a discounted rate – trust me a saving of 10% floats very few boats! Give customers access to unique and privilege rates, complimentary upgrades, wine in their room, free laundry service – there are lots of ideas just make them special to you. 11. Guests care – they care about their environmental footprint and what you are doing as a business to minimise it. Having the ‘leave towels in the bath if you want them changed’ is not enough. What is your policy on plastic? Food waste? Carbon emission? Millennials care about the environment and will make a buying decision based on it. 12. Revenue managers rule the world – as a revenue manager myself, I couldn’t possibly leave this article without stressing the fantastic shift that smart hoteliers are taking towards revenue management. Every single decision on rate, what type of business you need, channel shift, contracting, commission levels, segment changes, budgets, forecasting, group acceptance, tour contracting – all need to come from a revenue manager. Let them run your business and you will make smarter decisions on every level. Those that know me, know that I am passionate about this industry, so I wish you all a successful 2018 – you deserve it!

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hotelsprofile

GREAT EXPECTATIONS IN THE EXPANDING HOTELS SECTOR BY JANICE GAULT, CEO, NI HOTELS FEDERATION

eflecting on the last 12 months, nobody could deny that we live in strange times. Political petulance, Brexit bickering and a tirade of tweets have added to the intrigue of the year that was 2017. Against a backdrop of uncertainty, the hotel sector has experienced a strong year with occupancy likely to come in just under 80%, ahead of the record 2016 performance. There has also been an unprecedented growth in room rate, which increased throughout Northern Ireland by double digits. Hotels will sell in the region of 2.3m rooms in 2017 with a projected turnover above £450m by the end of the year. This is all great news but the real headline is the remarkable expansion period the sector is undergoing. Hotel growth had been stagnant for nearly a decade and the green shoots that started to appear in 2016 with several new openings has now morphed into a frenzy of activity. Current projects will www.hospitalityreviewni.com

see at least 10 new hotels opening and bedroom numbers increasing by 25% to over 10,000 by 2020. This expansion represents an investment of £500m in the sector. This activity has fuelled considerable interest in the industry and shown how the private sector can lead despite political chaos since the fall of the Assembly. The positive outcomes of expansion are many. An increase in hotel stock will enable us to target new markets, attract larger, world-class events and bring increased wealth to the local economy. The impact of the construction phase is exceptional. It will support 6,846 job years with a GVA contribution of £291m. Upon completion, the number of jobs that the hotel sector supports directly will rise to over 10,000 with a further 3,000 roles in the wider economy indirectly supported. Jobs are the glue in a society. They are transformative, bringing purpose, hope

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and economic benefit to a region. As an industry, hotels and the wider hospitality and tourism sector provide longterm, regionally-dispersed employment. The attraction of overseas visitors equates to an export with the most recent figures showing spend in 2017 increasing by 17%. Forecasts would suggest that the final figure for the year will come in around the £750m mark. This is a real achievement for tourism marking a milestone on its path to becoming a £1bn export industry. Hotels believe they have a considerable role to play in the future and can act as a catalyst in transforming Northern Ireland’s economic landscape. The £500m investment represents a real vote of confidence and signifies a long-term commitment to the region. There are real concerns about the current lack of political direction, the failure to form a local Assembly and the ever-present uncertainty of Brexit. The current political vacuum is far from ideal for a sector that needs support to expand. In addition to the political uncertainty, there are specific sector challenges particularly with people and skills. People are an asset and the key to our industry success. However, there is currently a lack of recruits, an issue with the industry’s image and a critical lack of appropriately skilled employees. These issues need to be addressed as a matter of urgency to ensure that the growth opportunity is maximised. Added to the issues surrounding people, there are challenges with attracting more visitors and securing appropriately-funded promotional activity. As an island destination, access is paramount and it needs to increase. There has been a commitment to research Air Passenger Duty and VAT as part of the DUP and Conservative Party Confidence and Supply Agreement. We look forward to this research getting underway. The industry will contribute to this process and hopes that it will result in a tourism-friendly tax regime in the future. These issues are all part of the ‘challenge cocktail’, a drink that we would like to see shaken and stirred over the coming year. The result, a more palatable elixir for us to ingest in 2018 and one which will assist the hotel sector to continue to be one of Northern Ireland’s good news stories! JANUARY HRNI • 55

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THE CHALLENGE OF STAFFING NI’S BURGEONING HOTELS SECTOR ADDRESSING THE SKILLS SHORTAGE WILL BE THE MAIN FOCUS THIS YEAR FOR THE NORTHERN IRELAND HOTELS FEDERATION, PRESIDENT GAVIN CARROLL, GM OF THE MERCHANT HOTEL, TELLS ALYSON MAGEE at Exchange, which outlines the challenges and opportunities associated with rapid growth in the sector totalling £500m of private investment over the next three years. “We have a role at the Federation to focus on the positive aspects of it,” says Gavin, “but I think a lot of hoteliers are getting very worried about the number of extra rooms coming in. “We sit at 8,000 rooms currently and, by 2020, will be up to 10,000 rooms in Northern Ireland. That’s a huge increase and I think people are asking where are we going to get the tourists to fill these rooms and it’s a valid point.” “Our economic projections indicate a lull, a slowing down of visitor numbers, and occupancy numbers will drop as we’ll have more rooms than people, but we do see that narrowing over the next few years and eventually business will come. “It’s almost like the cat-and-mouse situation. We need to have these rooms before certain markets even look at us and, with the extra 2,000 rooms we’ll be getting before 2020, they’re coming in a really good range of bedroom type to attract a range of customers from budget up to five-star level.

“T

he skills shortage is going to be the biggest thing to affect our industry in the next 12 months,” says Gavin Carroll. “The focus of our board is going to be trying to stop that gap and come up with plans to make sure people don’t leave the hospitality industry and their working conditions create a desirable career to stay in. We will also be going out to talk to schools and universities to sell the opportunities of a career in hospitality. If Northern 56 • HRNI JANUARY

Ireland wants to be a world-class tourist destination, then we need to equip the new generation with the right skills and a fresh approach.” Involved with NIHF for over six years, Gavin has been vice president for the past two years, assuming the presidential mantle from Ciaran O’Neill at Hospitality Exchange last October. The skills shortage is highlighted in the Federation’s recent report, Hotel Expansion in Northern Ireland, launched

FILLING ROOMS The Federation has been working with Tourism NI to target the RoI market and has been engaging with other stakeholders including Tourism Ireland to attract lucrative business tourism. “We’ve been set a challenge to reach £1bn spend; we’ve got the tourist numbers here but we haven’t got the spend. “When you think of the Belfast Waterfront, they’re working with Visit Belfast to bring in those larger conferences. There are some events coming up next year with 2,000-plus delegates needing rooms in the city. This would have been a challenge before but recent expansion means we can accommodate them. “They wouldn’t have even considered Belfast before and gone to another city so we need to focus and do whatever we can to help them attract those customers, secure those deals and bring the people

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hotelsprofile in. It’s not just Belfast that benefits from that; there’s a ripple effect that moves out from the city to the outlying areas also.” Gavin also believes the Lonely Planet accolade, naming Belfast and the Causeway Coast in the top spot for Best in Travel 2018, has huge potential. “It’s all about achieving international recognition,” he says. “The moment that news was released, our director of sales changed her sales pitch and that’s the opening gambit. “Over the last decade, Northern Ireland has been transformed and is now considered a ‘must see’ tourism destination. It’s time to realise that what we have on offer is world class. Sometimes we get so complacent with it. “All you have to do is look at the success of the Wild Atlantic Way; it’s phenomenal. We do joke that all it required was putting up a few signs, toilets and coffee shops along the way and you’ve created it out of something that was naturally there. “And we’re blessed with that on the North Coast. There’s no reason for the Wild Atlantic Way to stop; we could bring it right round the North Coast and then Derry City could be the hub.” SKILLS SHORTAGE Staffing, not just the new hotels but existing properties too, remains the key issue of concern, however, for the Federation. “We struggle daily trying to get staff and some people assume it’s because The Merchant is trying to find fully trained, five star staff but it’s not,” says Gavin. “We can take a person with very raw talents on board and give them the skills to work in a five-star property but there aren’t enough people out there who are willing to work in hospitality, and that’s the problem. “Everyone is going to struggle to get staff and it’s not at a management level, it’s at all levels and roles; front office, housekeeping, bar and restaurant staff. “At the Federation, we want to work with education representatives to get a plan in place to sell hospitality as a career path. It was very much by default that I ended up in this role, and I’ve had a really good career out of it and hopefully a long-lasting career but no-one’s telling that to primary and even secondary school students or their parents. “People need to be told about the benefits of hospitality and how rich and rewarding a career it can be, and how it covers so many different aspects.” Compounding the lack of young local talent entering the hospitality sector, www.hospitalityreviewni.com

meanwhile, is the impact of Brexit on the foreign workers traditionally filling such roles. “You can’t allay the fears of nonnational workers and, if they can, they are taking the opportunity to cross the border to work in the Republic of Ireland and still maintain EU residency. At the start of this summer, we lost a lot of staff to go down and work in the different tourist markets down south. “We rely on a steady influx of nonnationals who are dedicated hospitality workers, not just working in hospitality until the other job comes along, and that’s drying up for us now. “It’s almost like a perfect storm. There already was a skills crisis, in terms of chefs, and now with the drying up of the non-national worker coming in, we are heading on a collision course unless something comes up very quickly with regards to selling hospitality as a career. “So, while it’s great to see investment coming into Northern Ireland, if that product can’t be staffed properly, it’s only going to be detrimental to hospitality and the skills level in Northern Ireland will drop.” Also on the Federation’s agenda for 2018 is on-going lobbying around Tourism VAT and Air Passenger Duty, with reductions in both regarded as vital to enabling Northern Ireland to compete with the Republic of Ireland as the only UK province to share a border with an EU country post-Brexit. Air access is another focus, and driver to fill all those new hotel rooms. “We find ourselves at trade shows and exhibitions trying to get inward guests but, if air access is an issue, it’s harder,” says Gavin. “Dublin is still the hub for the island of Ireland, so we’re trying to push air access to Belfast to ensure we can get people to come directly to us.” A REWARDING CAREER Gavin’s own career in hospitality was unintentional. Finishing off a master’s degree in applied environmental sciences to find relevant jobs thin on the ground in 1997, he had been working part-time during his college years at the Limelight and Café Bongo and took on more hours at the former Malone Road restaurant. Progressing from waiter to supervisor and then manager at Café Bongo, Bill Wolsey approached him about a new venue he was planning to open in 2000, Ta Tu on the Lisburn Road. “They always say it’s the easiest job to get into, and the hardest one to get out of and that’s probably quite true,” says Gavin. “I just started working at it, and opportunities came along. When I spoke

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to Bill, he really showed me what a career could look like in hospitality and I started to look upon it differently and, by that stage, I’d really fallen in love with it. Once you get used to the buzz of this industry, it’s actually very hard to let it go. “Yes, it can be anti-social at times and difficult to maintain friendships with people when they’re all out at the weekends and you’re working, but it is very rewarding too.” Joining Ta Tu as assistant restaurant manager, Gavin moved up to restaurant manager and then general manager of the popular venue, which kick started the careers of many leading lights of the local hospitality scene. Moving over to Irene and Nan’s on Brunswick Street as GM for three years, Gavin returned to Ta Tu for a period before he was appointed deputy GM of The Merchant ahead of its April 2006 opening, succeeding Adrian McLaughlin as GM in 2012. “He’s a great man to work for, he’s such a visionary,” says Gavin of Bill Wolsey. “He reads the population well, what’s happening in the city and what people are looking for and finds a way of giving it to them.” With the vibrancy of the Cathedral Quarter – falling into dereliction before The Merchant opened its doors testament to Wolsey’s foresight, Gavin says empowerment of staff is key to the high customer service levels evident in Beannchor establishments. “Bill’s big ethos is, when you’re customer facing, if you can do anything to make that customer’s experience better, just do it and ask the questions later,” says Gavin. “If you can, in that moment, make a decision that will make the experience better, just do it and then the customer gets that instant recognition before the situation turns into something you wouldn’t want to happen.” Staff training is also regarded as vital to give employees the skills to excel, while the Beannchor boss also repeats a mantra of ‘heat, light and music’ to all staff members. “Get that right, and you’ve set the environment and everything else you can build on,” says Gavin. “There are a lot of things I still want to achieve at The Merchant. We have a team of amazing managers; the best you’re going to get really, and to work with them is a joy. You can throw an idea out and, amongst the managers, we’ll work together to create something people wouldn’t expect. There’s a lot of that still on the horizon for the next six to 12 months.” JANUARY HRNI • 57

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ROOM FOR SUCCESS DESPITE A CHAOTIC POLITICAL BACKDROP DURING HIS TWO YEARS AS PRESIDENT OF THE NORTHERN IRELAND HOTELS FEDERATION, CIARAN O’NEILL, OWNER OF THE BISHOP’S GATE HOTEL IN DERRY, IS POSITIVE THE HOSPITALITY INDUSTRY HERE HAS A BRIGHT FUTURE, HE TELLS EMMA DEIGHAN sort itself out but there is still so much uncertainty around it.” Amid that apprehension there is one thing that is solid and providing security for the former NIHF president and that’s his own hotel in Derry. Bishop’s Gate will celebrate its second anniversary soon and the success of the hotel has surpassed Ciaran’s expectations. It’s not surprising that he’s running a hotel that has bucked tourism trends in the area, given he’s been in the trade for 33 years, starting out as a chef. He also left Derry in 2013 to become vice president of Interstate Hotels in Scotland giving him insight into “getting tourism right”.

rexit and a lack of devolved government have been the biggest challenges facing the Northern Ireland hotel industry says Ciaran O’Neill, the man behind Derry’s awardwinning boutique hotel Bishop’s Gate. He has witnessed an influx of investment from large hoteliers in Northern Ireland, challenged the government on Air Passenger Duty and Tourism VAT during his twoyear reign and worked to combat a severe skill shortage in the sector that is only heightened by the uncertainty surrounding EU workers’ eligibility to work here post Brexit. But, still, he remains positive. “It was a challenge and a privilege and it was an exciting two years,” says Ciaran, when asked to reflect on those 24 months at the helm of the Federation. “During my presidency, we’ve had Brexit, which has been a massive challenge and the collapse of Stormont, just when we were making headway with lobbying.” The campaigns he and his peers fought, and are still fighting, include a reduction in tourism VAT, which according to the NIHF, if it went ahead, would see the number of jobs within hotels grow by 40% by 2020 on the basis of a 5% reduction. Currently the rate is 20%, some 11% behind our

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friends in the Republic. Ciaran says a reduction in VAT and APD were the NIHF’s ‘big ticket items’ but they’ve fallen by the wayside. “When we had ministers in place, we got up close and personal with government but, in the absence of that, it’s really crippling,” says Ciaran. “Skills and getting people employable is another challenge and Brexit has brought a lot of uncertainty for non-nationals. In my presidency, we talked about skills and the danger of the shortfall and because there will be a lot more hotels and restaurants, we’re (the industry) just deer caught in the headlights.” Ciaran says he and his colleagues are trying to reassure non-nationals that there is a future here but the only thing he is certain of is ‘uncertainty’. And the effects of Brexit on the hospitality workforce are already evident in the sector. “They’re getting nervous,” he says. “They’re looking two years down the line and they’re choosing not to buy houses here and not to take residency. That nervousness is seeing those workers return back to European cities, where they’re guaranteed security. I do believe the movement of European workers will

“When I managed hotels in Derry in 2001, there were around 240 bedrooms and, every time a new hotel opened, we thought that was the end of it and now there are over 900 rooms and occupancy is higher than what it was then.” “They really do get it,” he says about Scotland. “They have the infrastructure, delivery and product and we are way behind that, but we have so much chance to grow.” But back to that Edwardian building within the Walls of Derry that has attracted award after award, including the Georgina Campbell Hideaway of the Year 2017. If you haven’t been to Bishop’s Gate, you need to go. It takes the joy and heritage of its surroundings and marries it with stunning decor, impeccable food and a service that can only be comparable to any capital city hotspot. “It’s been a wonderful journey. It has evolved and we’re now in a situation

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hotelprofile

of steady business and I think that’s because it’s a destination hotel,” says Ciaran, who has seen hotel rates in the area increase by 14%, quite possibly on the back of the premium offering he has brought to the city. “I think we are seeing real tourists now because of the Irish Open in Portstewart and also our hotel has brought something new to the market that wasn’t there before. I think before, people were bypassing Derry.” Bishop’s Gate’s visitor profile is slightly different to its neighbours’. It’s attracting the individual traveller. Those from Europe and the Republic. Ciaran says back in September and October 2017, only 12% of business was from NI which is “really unheard of”. So, what’s his secret recipe, the concoction that has summoned such widespread recognition? “We are a bit humble about the awards,” he says. “I simply had a goal that we delivered a home-away-fromhome experience and it’s gone from there. “Our staff are very natural. A lot of them are new into the industry and have learned the Bishop’s Gate’s way. I think small is nice because I have managed big hotels where you can strive to offer a personal service but it’s not that easy but here you can, and you can speak to every guest.” Personal service and providing a unique product, Ciaran says, is the way forward for those who may be concerned

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about the influx of rooms here over the coming year or two. “Put the guests and the customer experience first,” he says. “People will choose their destination on their experience. We all need to up our game and guests are expecting it. “We need more capacity and space and yes it makes it more competitive to operate in and you have to be at the top of your game. Look at your revenue strategies. I think Belfast will have a challenging 18 months when they open but in two years we will be back to where we are now in occupancy and rates.” And he talks from experience: “When I managed hotels in Derry in 2001, there were around 240 bedrooms and, every time a new hotel opened, we thought that was the end of it and now there are over 900 and occupancy is higher than what it was then.” Looking to those new names coming through in the industry, Ciaran is hoping that a devolved government will make

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the investment worthwhile. “Scotland would have the percentage growth of bedrooms that we have in Belfast. Every time a hotel was being built there, there was an office block going up and our concern in the Federation is to make sure corporate activity is matching that growth here. If the government gets tourism sorted and gets all sectors to work together, I have no concerns.” When asked about the future and whether he plans to spread the love of his Bishop’s Gate hotel, he simply says: “Watch this space”. From a former NIHF president’s perspective looking ahead, he adds: “The last two years were a very difficult time but the investment from hoteliers and growth in tourism is very positive. “If we could get the government and the private and public sectors working together, Northern Ireland has a really bright future for tourism.”

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ON TARGET TO REACH A £1BN SECTOR BY 2020 WITH TOURISM GROWING SIX TIMES FASTER THAN THE NORTHERN IRELAND ECONOMY, JOB OPPORTUNITIES AROUND THE SECTOR MAY EVEN BE A SOLUTION TO SOME OF THE CHALLENGES POSED BY BREXIT, TOURISM NI CHIEF EXECUTIVE JOHN McGRILLEN TELLS ALYSON MAGEE Visitors to the Seamus Heaney HomePlace have exceeded expectations.

John McGrillen

rospects have never been better for tourism in Northern Ireland. After a record year in 2016, the first half of 2017 saw overnight stays rise 18% to 7.6 million nights and spend boosted by 16% to £417m. And yearend has seen Belfast and the Causeway Coast taking the top spot in Lonely Planet’s Best in Travel 2018, followed by Belfast scooping the Rising Star award at the National Geographic Traveller Reader Awards in London. Belfast’s hotels boom is expanding Province-wide and new attractions have successfully opened or are in planning. Meanwhile, Brexit has boosted visitor numbers from the Republic of Ireland, international tourist numbers are rising and efforts to attract business tourism are paying off. And, for Tourism NI, 2018 offers an opportunity to celebrate another success story for Northern Ireland – the 20th anniversary of the Good Friday Agreement. “We’re here 20 years on, and who would have thought that Belfast and the Causeway Coast would take the top spot in Lonely Planet’s Best in Travel,” says John McGrillen, chief executive. “I think that’s a good narrative for us in terms of telling that story of transformation. There is a massive interest in the whole peace story here, and an opportunity to look at how we package that and tell the positive elements of that story in a 60 • HRNI JANUARY

balanced way. “We need to look at how to maximise that peace dividend in terms of how it can relate to business growth and job creation, particularly in areas where job employment opportunities are at a premium.” The peace story fits into a wider narrative Tourism NI is hoping to build, aimed at enhancing Northern Ireland’s position in a global tourism market despite the current impasse at Stormont. In last year’s Yearbook, McGrillen was looking forward to the Department for the Economy consulting on a new tourism strategy in early 2017 but the RHI scandal put an end to that. “I suppose the challenge we have is we would like, alongside industry, to make the case to a minister that - given the sector has grown six times faster than the economy in general - now is the time to invest in the tourism industry,” says McGrillen. “But there’s no minister to make the case to. “The biggest frustration is the fact we drafted a strategy a year ago and it hasn’t moved on. We have redrafted that with new timelines and new baselines because we’re now almost two years on from when we commenced that process.” Within the strategy is a plan to

reposition Northern Ireland as an ‘experience’ brand, sitting alongside the Wild Atlantic Way or Ancient East in the Republic of Ireland. “We’ve done a lot of work on that and would like to be in a position to at least launch that out to trade in early 2018,” he says. “The essence of the brand would be a small, compact place which is filled with a diverse and high-quality tourism offer.” Experiences at the heart of the brand will range from the big success stories of Titanic Belfast and the Giant’s Causeway to golf, food and drink and Northern Ireland’s literary heritage, building on the success of the Seamus Heaney Homeplace which has exceeded expectations to attract 40,000 visitors in its first year of operation. Other opportunities will be explored across the country from Armagh’s apple orchards and the story of St Patrick to the 400th anniversary of the Walls of Derry in 2018. “It would be good to see a minister, to get a strategy out, to get our experience brand into the marketplace and, if we could do all that and had the right resources to back it up, we would be in a pretty good place,” says McGrillen. “My sensitivities are around the fact that public sector budgets are going

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tourismprofile annum so if we can even get a small slice beyond. to reduce over the next Armagh Bramley Apples. of that, that is a very lucrative part of the Not overly two to three years, market,” he says. concerned about but it’s not just the burgeoning about tourists. OPPORTUNITIES hotel room Tourism will Tourism NI is also keen to build on the stock, McGrillen create jobs right success of attractions such as Titanic believes across Northern Belfast, Carrick-A-Rede, The Gobbins and equilibrium will Ireland in a way the Seamus Heaney Homeplace which all occur, followed that foreign direct reached capacity during the peak summer by further growth. investment won’t. season. “I wouldn’t be surprised if the “We’ve seen our “While there’s Giant’s Causeway tops one million visitors visitor numbers increase uncertainty around Brexit, in 2017,” says McGrillen. “If you look at by 22% over the last three years, we don’t seem to be impacted the big visitor attractions on the island of and are looking at an increase of about by that and, in some ways, tourism Ireland, they are right up there with the 25% in the room stock, so we should could act as a solution to some of the Guinness Storehouse and the Cliffs of hopefully see the same occupancy levels challenges Brexit may present as we can Moher.” and rates,” he says. “I think what we continue to drive business while others And watch this space… news of a new will probably see, and probably need, is may be dependent on longer-term major attraction should be forthcoming in a second wave of development and of decisions as we wait for a greater sense 2018. On Tourism NI’s wish list is capital course, outside Belfast, there’s a clear of what Brexit will actually mean.” demand for additional accommodation.” investment to support development of the new attractions needed to underpin a Greater provision is needed in TOURISM ALLIANCE growing tourism sector. particular on the North Coast. “There’s McGrillen is keen to get a tourism Preparations are well underway, a million visitors going to the Giant’s alliance, an independent voice for meanwhile, for The Open at Royal Causeway, people are queuing to get tourism, up and running as soon as Portrush in 2019. Portstewart Golf Club onto Carrick-A-Rede rope bridge and possible to develop a strategic approach welcomed 93,000 visitors to the Irish there’s a new visitor attraction going to issues such as Air Passenger Duty Open last summer, putting the North to open as part of the extension to the (APD) and Tourism VAT. Coast and its hospitality and tourism Old Bushmills Distillery,” says McGrillen. “Northern Ireland needs its our own sector on the map. A good working “And, of course, you’ve got The Open research around APD and VAT, so relationship was also established between coming along in 2019 and need to we have our own sense of what the all the stakeholders from the council to make sure there’s accommodation opportunities and challenges are, and police, fire and transport services ahead available for that.” are not dependent on what the Treasury of The Open. Beyond Belfast and the Causeway might tell us they think their view of the While a major disappointment for Coast, a lack of accommodation is world is,” he says. “Certainly, if we were Tourism NI has been the Rugby World the main limitation for tour operators to see a reduction in APD, that does Cup 2023, secured instead by France, bringing visitors to other parts of improve our competitiveness.” hosting both the Women’s Rugby World Northern Ireland. “Getting that in place And while a weak sterling has boosted Cup and UEFA Women’s Under-19 is critical to ensuring we get people to competitiveness with the Republic of Championship in 2017 were highlights. stay longer and drive the growth of Ireland hospitality sector, any swing Looking at markets, while tourism,” he says. the other way would wipe out that Royal Portrush visitor numbers have Rising hotel advantage “so VAT is important as well will host The Open in 2019. increased from both capacity, alongside in an island-of-Ireland context”, he says. GB and, in particular, expansion of A joint venture between Tourism NI the Republic of the Belfast and NI Hotels Federation members Ireland, scope Waterfront, has to make the most of the favourable exists to increase also allowed sterling/euro exchange rate has proved visits through Belfast to target successful, with the Say hello to more greater promotional the lucrative campaign driving a substantial increase activity in the south business tourism in overnight stays by Republic of Ireland and differentiation of sector. visitors. Northern Ireland from the “We’ve now got “In terms of presenting Northern island of Ireland in GB. to the point where we’re Ireland as a short-break destination, Greater air connectivity would boost seeing conferences coming to Belfast it has to be accommodation led and the rising number of visitors from the US, because Belfast is safe,” says McGrillen, we need to cross-sell that with bars, Australia and New Zealand and mainland highlighting a recent major summit restaurants and experiences,” says Europe. And, to make the most of a successfully hosted in Belfast as a lowMcGrillen. “It worked extremely well for growing Chinese market, Tourism NI is risk alternative to Istanbul. “We put a us in terms of rising visitor numbers, and collaborating with Tourism Ireland and big push on the whole incentive side, the accommodation sector can clearly Failte Ireland to make the most of EUand are seeing business starting to identify the benefit they have had from China Tourism Year 2018. materialise in Belfast and beyond as a becoming part of that scheme.” “Looking at a 12-month rolling period result.” Hotel occupancy has reached record to June 2017, spend was up to £907m Host Global, an annual gathering levels, with the sector undergoing a and that target of £1bn by 2020 looks of incentive buyers never before held rapid expansion valued at £500m in ever more achievable,” says McGrillen. “I outside of the US, will come to Belfast private investment over the next three think 2017 is going to be another record in June 2018. “They’ve got purchasing years, centred on Belfast but also year.” power of about $2bn collectively per reaching Derry, the North Coast and www.hospitalityreviewni.com

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JANUARY HRNI • 61

tourismprofile

BUILDING ON A RECORD YEAR FOR OVERSEAS TOURISM NIALL GIBBONS, CEO OF TOURISM IRELAND

017 is set to be another record year for overseas tourism to Northern Ireland. Latest estimates indicate that, by year end, almost 2.26 million people will have visited, representing a +6% increase over 2016. Revenue generated by overseas visitors is expected to be £586m, an +8% increase over last year. Throughout 2017, Tourism Ireland undertook a packed programme of promotions, to bring Northern Ireland to the attention of travellers everywhere. Thousands of opportunities were created for potential visitors around the world to read, hear or watch positive messages about Northern Ireland; Tourism Ireland estimates that this media exposure was worth an estimated £100m in equivalent advertising value. In 2018, Tourism Ireland aims to build on this year’s performance – growing overseas tourism revenue to £623m (+6%), driven by more than 2.3 million overseas visitors. Our aim is to position Northern Ireland as a year-round, ‘must visit’ destination and to ensure that the contribution of overseas tourism to the local economy continues to expand. Tourism Ireland will continue to promote major Northern Ireland themes and attractions around the world – including the Causeway Coastal Route, Titanic Belfast, the Giant’s Causeway and our National Trust properties. We will highlight our world-class golf, in particular leveraging the prestigious 148th Open at Royal Portrush in 2019. Screen tourism will remain a priority, as we continue to capitalise on our connection with Game of Thrones and build on the success of Tourism Ireland’s award-winning ‘Doors of Thrones’ and GoT Tapestry campaigns. Tourism Ireland will also capitalise on the 300th anniversary of the 1718 Ulster Scots migration to the United States. We will position Northern Ireland as a compelling ‘staycation’ option in GB, with easy access and lots to see, do and experience. Tourism Ireland will emphasise that a £ is a £ in Northern Ireland by focusing on a value message and integrating strong price-led offers. We will also implement the actions arising from our comprehensive reviews of the US and German markets. In 2018, Tourism Ireland will continue

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tourismprofile

Pictured at the launch of Tourism Ireland’s marketing plans for 2018 are Shane Clarke, Tourism Ireland; Aoife McHale and Don Wilmont, Visit Derry; Jennifer McKeever and Niall McKeever, Airporter; Alison Metcalfe, Tourism Ireland; Ciaran O’Neill, Bishopsgate Hotel; and Karen Henderson and Odhran Dunne, Visit Derry.

to leverage its strength in digital and social media. We will make a step-change in our digital marketing capability by undertaking a significant refresh of our international website, Ireland.com, to increase the site’s appeal to prospective visitors and to drive over 4 million referrals to our partners’ websites. Tourism Ireland is now the fourth most popular tourism board in the world on Facebook (4.1 million fans), number four on Twitter (457,000 followers) and number three on YouTube (almost 41 million views). Our international website, www.Ireland. com, attracted a record 19.37 million visitors in 2017. As an island destination, the importance of convenient, direct, nonstop flights to Northern Ireland cannot be overstated; there is a proven direct correlation between access and growth in visitor numbers. Tourism Ireland will continue to work closely with the Department for the Economy, airlines, airports and other key partners to identify and help close gaps in air services to Northern Ireland, stimulate new flights and jointly promote existing routes. A collaborative approach is key to ensuring the continued growth of overseas tourism. In 2018, Tourism Ireland will continue to work with Tourism NI, tour operators, air and sea carriers, airports and sea ports, to promote Northern Ireland right throughout the year. We will provide thousands of promotional engagements for Northern Ireland tourism enterprises and trade partners overseas – to help them do business overseas and facilitate them to ‘close the sale’, particularly in the digital space. www.hospitalityreviewni.com

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Joan O’Shaughnessy, chair of Tourism Ireland is pictured with and Niall Gibbons, CEO of Tourism Ireland, at the launch of Tourism Ireland’s marketing plans in Belfast Waterfront.

JANUARY HRNI • 63

tourismprofile

DERRY’S HOSPITALITY SECTOR AIMING FOR ANOTHER RECORD YEAR BY BERNIE MULLEN

erry’s tourism and hospitality sector is on the crest of a wave after another year of solid growth on the banks of the Foyle, attracting international acclaim along the way. Visit Derry General Manager Odhran Dunne said: “2016 was a record year for tourism in Northern Ireland and we are delighted that 2017 has continued that momentum. We are still seeing good growth with hotel room sales up 7% and accommodation up 3%.” Additional hotel occupancy has been supported by hugely popular festivals and events, most notably the multi award-winning Hallowe’en carnival. It has attracted notable international media attention since Derry was voted Best Hallowe’en Destination in the World by USA Today readers in 2015 and won Best Tourism/Hospitality Project at the UTV Business Eye Awards 2017 held recently at the Waterfront Hall. Among the highlights of the burgeoning events calendar for the Derry and Strabane district will be the return of the Foyle Maritime Festival from July 14-22, 2018 when the city will again be a host port for the Clipper Round the World Race, attracting tens of thousands of visitors. There has also been an impressive 6% growth in tour operator business, particularly among the North American market. Currency exchange rates offer visitors to the Walled City “great value for money” together with easy access to famous landmarks such as the Giant’s

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Causeway and Co Donegal, said the Visit Derry manager. Jennifer O’Donnell, tourism manager with Derry City and Strabane District Council, said its ambitious new tourism strategy for 2017-2025 will aim to double visitor spend to £100m and create 1,000 additional jobs. The Council will also be developing a new food and drink strategy in 2018 as a legacy of the success of Northern Ireland Year of Food & Drink 2016. A total of 45 events were held, attracting 158,000 additional visitors to the city and district and 19 new food experiences were launched. Media coverage exceeding £4.4m was generated, reaching a total audience of over 9 million people. The NICHE Project which runs until March 2019, will continue to focus on the importance of the food sector as an economic driver and also aims to increase the levels of food research and innovation in the region. Derry and Strabane is also leading the way as the only designated Slow Adventure in Northern Territories (SAINT) destination in Northern Ireland. Funded by the Northern Periphery & Arctic Programme, this innovative new concept favours slow, immersive experiences that engage with remote, wild and naturerich places. There are currently 13 Slow Adventuring packages being delivered by 15 SMEs within the rural district. For more information and bookings, visit www.slowadventuringni.com or

Facebook @slowadventuring. According to Chef Brian McDermott, manager of the Foodovation Centre at North West Regional College, 2017 has been a transitional year for the local hospitality sector. “A return to focusing on quality locally-sourced core ingredients is now at the centre of more consumer-friendly, affordable and relaxed eateries thriving in business. In terms of trends, we are moving into casual eateries, social eating and more of a focus on eating out for breakfast and away from the traditional three meals a day. “It has also been an exceptional year for food producers - probably the best yet - as we are seeing emerging new ingredients and products winning national awards as people are now focusing more on innovation.” Brian envisages health playing a key role in food offerings for 2018 and it will also be an exciting year for him personally as he launches his second cookery book in March with O’Brien Press. Charlene McCrossan, company manager with Martin McCrossan City Tours, is also confident of another record year after “unbelievable” demand for their walking tours founded by her late father which are regarded as the ultimate visitor guide to the historic Walled City. “Even in December we are seeing more people in addition to bookings coming through the private tour operators,” she says. “We are seen as being one of the safe countries to visit and our location between the Giant’s Causeway and Donegal makes us the perfect visitor destination.”

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tourismprofile

ROLLING OUT THE NEW BELFAST BRAND IN 2018 BY GERRY LENNON, CHIEF EXECUTIVE OF VISIT BELFAST

OW means many things… wow what a year, and that’s certainly been the case for Belfast’s tourism industry in 2017. WOW, a window on the world, or more the world’s now looking in the window to see Belfast. Belfast’s transformation over the past two decades has been nothing short of incredible and visitors are now coming in their droves. Belfast now has the… world’s best visitor experience (Titanic Belfast), the UK’s best events space (Belfast Waterfront), and the best large visitor attraction (HMS Caroline) for luxury group travellers. Collectively the confidence and investment from our industry partners is truly delivering numerous world-class reasons to visit. Even before official year-end stats are available, we can confidently say that 2017 will be another record year for tourism in Belfast: • Hotel rooms sales up 7%, with room occupancy over 80%; • Association conferences have brought 23,000 delegates and generated £32m, delivering 9% more bed nights for our accommodation providers; • 94 cruise ships brought over 150,000 cruise visitors - an increase of 10% on 2016; • New air services with Norwegian, Icelandair, Ryanair and Easyjet, offering more seats from Europe and North America; • Our visitor information points have www.hospitalityreviewni.com

handled nearly 740,000 enquiries, and visitors through the door of our flagship Visit Belfast Welcome Centre on Donegall Square North are up 21%. And the travel accolades keep coming Belfast’s way… • Belfast was shortlisted as one of Europe’s leading city break destinations at the World Travel Awards; • Lonely Planet’s expert travel panel says Belfast is the top region in the world to visit in 2018, along with the Causeway Coast; and • Belfast was named as National Geographic Traveller’s rising star for 2018. On top of this, the team here at Visit Belfast have done their bit too. Our Find your Belfast marketing campaign won the best marketing campaign at the Masters of Marketing Awards in London, the Belfast Welcome Centre won the best TIC at the NI Travel Awards (for the 13th time!) and our conference team succeeded in their pitch to win the best industry partnership at the Association of British Professional Conference Organisers awards, for their collaboration with Invest NI, Tourism NI, both our airports and many other partners in delivering the hugely successful Routes Europe conference earlier in the year. It’s not awards for award’s sake,

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although it’s always nice to win things… these awards raise the city’s profile globally and importantly help influence consumers when they are choosing their next travel destination. All this will assist to make for a very exciting year ahead. The roll out of the new Belfast brand in 2018 amplifies our city ambitions and helps work towards achieving the goals of doubling the value of inbound tourism by 2021 set in the Belfast Agenda. Investment continues apace and it’s great to see tourism central in the regeneration and renaissance of the city. And, if all the news reports are to be believed, up to nine new hotels will open, adding nearly 1,200 hotel rooms to our current supply. I’m confident that two-thirds of the number will come on line by the end of 2018. Connectivity is key to bringing the world to Belfast and broadening the economic benefits of a successful tourism industry. Visit Belfast will continue to support the efforts of our airports in developing new global connections. Our strategic partners Translink are in the driving seat of the massive city centre redevelopment project which will see the Belfast Hub along Glengall Street become the city’s main gateway for rail and bus connections across all parts of Northern Ireland; and the main rail and coach link to Dublin. Before that’s complete, we look forward to the introduction of the Belfast Rapid Transport system which promises to create a new and dynamic public transport system for Belfast. Tourism bring pounds, euros and dollars into our local economy and, just like our manufacturing exporters, they create and sustain jobs and further impetus to the regeneration cycle of the city. Visit Belfast will continue do everything in our power to contribute to the doubling of tourism revenue to the city. And although we may not be going, nor hosting a World Cup, our team efforts continue to win conferences and events and attract city break and cruise visitors here – generating in excess of £330m overnight spend annually to the economy and supporting over 18,000 jobs. JANUARY HRNI • 65

airportprofile

NEW OWNERS AND AN EXPANDING NETWORK FOR GEORGE BEST AIRPORT BY BRIAN AMBROSE, CHIEF EXECUTIVE, GEORGE BEST BELFAST CITY AIRPORT

s we look ahead to 2018, we must first reflect on what has been a tremendously successful 2017. The year will be remembered as a momentous one, not just for Belfast City Airport, but for the wider aviation sector across Northern Ireland as Belfast welcomed the Routes Europe Conference in April. It was with immense pride that Belfast City Airport played its part in co-hosting the event which saw more than 1,200 representatives from over 100 airlines arrive in the city, providing an incredible platform to showcase the best of Northern Ireland to the industry. The year also saw the conclusion of the sale of Belfast City Airport to our new owners 3i Group and, for that reason, 2018 promises to be another memorable one. With the support of our new owners, we are committed to further improving the overall customer experience throughout the airport and we look forward to revealing more of the investment plans over the coming months. DOMESTIC As ever, we are keen to further expand our growing network of destinations aimed at both the business and leisure passenger. 66 • HRNI JANUARY

Having welcomed Eastern Airways to the airport earlier this year, the airline has since increased rotation in both its Isle of Man and Newcastle services. Our focus over the coming year will be on continuing to grow those domestic connections while also exploring the addition of further European destinations. To that end, we were delighted to have also recently welcomed JetsGo Holidays to Belfast City Airport. JetsGo will be operating from the airport for this first time in summer 2018 and we expect its chartered service to Majorca to be warmly welcomed by our customers. HUB Increasingly, Belfast City Airport is becoming a gateway to long haul destinations such as those in North America and the Middle and Far East via our extensive network. Belfast City Airport continues to provide the only direct route to London Heathrow from Northern Ireland with our airline partners Aer Lingus and British Airways offering eight flights each day. The arrival of Icelandair in 2017 added Reykjavik and its strong network of onward destinations, while the Amsterdam service with KLM has enjoyed further growth and Manchester

is also growing as a hub for Flybe. Our London Heathrow and London City services provide 11 daily flights for those wishing to travel into the UK capital. BUSINESS These routes are particularly popular with our core business customer base, who will also have been pleased, but not surprised, at the recent accolade which described Belfast City Airport as the most convenient in the UK, due to our location just five minutes from Belfast City Centre. We were also named as one of the top two airports in the UK for punctuality by the CAA, with two of our airline partners - Aer Lingus and Flybe – named as the most punctual and best performing UK airlines respectively. In a year of significant accolades, we were also named Northern Ireland’s most responsible business at the Business in the Community Responsible Business Awards, a testament to the commitment of our staff to our core values of community, education, environment and people. Looking ahead to 2018, we aim to continue the success story of the airport as we contribute to the improvement of the wider Northern Ireland economy and enhance its reputation worldwide.

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airportprofile

MORE GROWTH AND ROUTES ON THE CARDS IN 2018 AT BELFAST INTERNATIONAL AIRPORT BY GRAHAM KEDDIE, MANAGING DIRECTOR, BELFAST INTERNATIONAL AIRPORT

Canice Mallaghan, Moorefield Contracts, and Graham Keddie outside the new £3.5m foothill and fuel forecourt at Belfast International Airport.

e talk a lot about airport records, and 2017 was no different. It was a whopping year for passenger growth, easily surpassing all previous years. No sooner is a new milestone achieved than it is surpassed. In our dynamic business, records are tumbling at some speed, and that growth trend will continue in 2018 when we expect to exceed six million passengers for the first time in our history. Towards the end of the year, we galloped past 50 million passengers in the 10 years from 2007. It was another milestone, and one that we are determined to build upon as Northern Ireland’s principal airport. Despite plenty of ups and just a couple of downs, our performance was strong with a financial performance that bodes well for the year ahead. The ups were the arrival of low-cost trans-Atlantic carrier, Norwegian, and the expansion of services by easyJet, Jet2 and Virgin Atlantic coupled with consistent and impressive performances www.hospitalityreviewni.com

by Wizz Air and our charter airlines. United’s departure from the Northern Ireland market was quickly filled with the arrival on the scene of Norwegian, flying to Stewart in New York and Providence-Boston. For this region, the reestablishment of direct services to the United States is of immeasurable importance. Numbers-wise, it accounts for less than 3% of our passenger business, but when it comes to our ability to ‘sell’ Northern Ireland to potential inwardinvestors and American tourists, it is a direct link that is vital to our strategic and economic wellbeing. Our administration, minus devolved government, must fully embrace that simple truth. Norwegian offers access to and from major markets in New York and Boston, and it is up to all of us to see that the service is fully utilised. Tourism Ireland has a significant role in this respect – specifically, selling direct access to Northern Ireland and not solely representing the interests of the Republic of Ireland and Dublin, in particular, in

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attracting valuable dollar business. Of late, Tourism Ireland has upped its game, and that’s to be welcomed. Increased marketing activity must be maintained if we’re to broaden awareness of the Norwegian service and what Northern Ireland has to offer the visitor. After a stellar performance, Ryanair decided to first suspend and later discontinue its busy Gatwick service. In the midst of its own scheduling and rostering issues, this news was a disappointment. However, within weeks, the airline announced Gatwick would be replaced by Stansted as its London route with flights from March 1. It will operate 14 routes in the summer of 2018 to Milan, Berlin and sun destinations including Lanzarote, Malaga and Tenerife. Beyond the main airport complex, the new food outlet and fuel forecourt opened its doors on Airport Road, and plans were also announced by the developers, Moorefield contracts, for a new 81-bed Premier Inn Hotel. Passenger growth is the catalyst for these investments, driving demand for additional facilities and, by so doing, creating as many as 150 new jobs. Back in the Terminal, there’s more work underway to enhance passenger facilities. SSP, the airport catering multinational, is revamping and updating outlets and creating more employment. In fact, in the past 12 months, we have organised two Job Fairs in North Belfast and South Antrim in our efforts to fill 300 vacancies. Expect the same in 2018! We have our sights set on attracting new international carriers to our airport and encouraging existing airlines to look at new domestic UK and European opportunities. I’ve said it before, and it’s worth repeating. There is never a dull moment in this business. A lot has been achieved, but really we’re only beginning to unlock the potential. Aviation is a game-changer for our economy. A bit of help from government and its departments and agencies, would see us being able to chalk up even more impressive results not just for our airport, but Northern Ireland as a whole. JANUARY HRNI • 67

tourismprofile

TOURISM 2018 AND BEYOND – WHERE IS THE JOURNEY TAKING US? BY DR PETER BOLAN, ULSTER UNIVERSITY BUSINESS SCHOOL

orthern Ireland tourism is growing, developing and achieving strongly and very much moving in the right direction as one of our key industries and economic contributors. The recent announcement by Lonely Planet that Belfast and the Causeway Coast are the must-visit region on a global basis in 2018 cements this and is an incredible boost to Northern Ireland’s tourism profile and indeed the country’s image in general. It comes at a time when our tourism has been going from strength to

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strength, maintaining great momentum and building on high media visibility in such areas as film tourism (thanks to Game of Thrones), golf tourism (thanks to highly successful Irish Open and NI Open events and The Open to come in 2019) and food tourism (showcased so strongly by all our recent award-winning artisan food and drink produce). Around this, our top visitor attractions continue to receive accolades and awards for their facilities and the experience they provide to our visitors and the quality and variety of our hotel accommodation stock continues to grow. It all seems incredibly positive. However, looking forward to the year to come, we also have a lot of uncertainty which will impact upon our tourism industry and our potential to grow. The over-arching one is of course Brexit, added to in no small way by our lack of a functioning stable Northern Ireland government. How will our tourism industry be affected? Can we still hope to build on our recent momentum and success in the midst of these wider issues and implications.

With Brexit in particular, certain key areas must be addressed. Maintaining our ability to travel freely within Europe and beyond as we have been is crucially important, ensuring that UK airlines can continue to fly unhindered, as well as protecting rail, road and sea routes alike. Keeping the same form of visafree travel between the UK and the EU to maintain fast and efficient journeys through all the airports and ports is hugely important. Seizing opportunities for growth through reducing Air Passenger Duty, cutting visa costs where they apply and working towards improved accessibility and connectivity in general. Ensuring UK businesses have operational stability, such as retaining access to employment markets and continuing to look into tax and border issues that may have consequential impacts for travel (including tourism). Protecting valuable consumer rights in everything from travel (particularly airline compensation) to mobile roaming charges when on holiday will also be incredibly important. Failure to ensure that areas such as

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tourismprofile

these are properly addressed will result in detrimental issues for our inbound and outbound tourism sectors. With some notable exceptions like the USA and a growing Chinese market, most of our international tourists come from EU countries. Changes resulting from Brexit will undoubtedly have some impact therefore; regardless of the approach taken and any kind of deal obtained. There are benefits to be had too of course. In the short term at least, we are likely to see a boom with our inbound tourism in terms of numbers and spend. Exchange rates and fluctuations in the value of the pound will act as an alluring net incentive for inbound tourists to come to us, seeing us as a cost-effective destination. We have already seen some evidence of that in 2017 both in Northern Ireland and on mainland Britain too. A very recent Barclays Destination UK report highlighted that in a survey of more than 7,000 visiting international tourists, over 60% stated that they were now more interested in visiting the UK than they were 12 months earlier (with Northern Ireland featuring strongly within their preferences). The same survey found that found that the average spend on accommodation by visiting international tourists to be £667, along with £453 on shopping and £339 on food and drink. Tourism at home is also likely to receive a further boost by increases in a ‘staycation’ with greater numbers of www.hospitalityreviewni.com

Northern Ireland residents holidaying at home as international trips become more expensive. The rise of the staycation in such a way (whilst usually shorter duration trips) also brings a significant economic impact with the typical domestic tourist taking a trip within the UK spending an average of £309 on accommodation throughout their staycation, as well as £152 on eating out and £121 on shopping. Such currency exchange rate issues, whilst good in the short term for inbound tourism, will have the opposite effect on our outbound tourism industry. Our travel agents and tour operators will feel the pinch in a very different way from such aspects, as the cost of foreign holidays will undoubtedly rise for a time, having a detrimental effect. Beyond the leisure tourism market, these issues will also present challenges for business travel, making it potentially much more expensive for business travellers from Northern Ireland to fly and conduct business around Europe and beyond. Rising costs therefore for firms here that conduct their business across an international playing field. At a time when our tourism growth and momentum couldn’t be much better and the media visibility and awareness for that around the globe is much further reaching than ever before, we have the darkening cloud of Brexit uncertainty beginning to cast its shadow. Added to such issues Northern Ireland has

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the unique situation (unlike the rest of the UK) in having a land border with the Republic which will remain an EU member state. The questions and challenges over whether or not our very open seamless border can continue in its present form or be bound by various new issues and regulations has consequences for the movement of goods, trade and people, which includes tourism. Add in to that mix that we have no proper functioning government and uncertainties around that and there is clearly an encroaching atmosphere of not knowing where, when what and how things will change and if so what impacts that will bring. Our future tourism potential is massive in terms what we can still achieve in the 2018 year and the years to come, if we can leverage current successes, visibility and momentum and channel that in the right way going forward. Steering that vital true course through all the uncertainties of Brexit and Stormont swirling around us will be an immense challenge and will require us to maximise any short-term gains (such as those discussed) whilst planning the best ways to counteract any distinct disadvantages that will undoubtedly also come our way. A bright future for our tourism industry yes, but perhaps not as easy to grasp as it would have been had it not been for the myriad changes happening all around us. JANUARY HRNI • 69

propertyprofile

STEADY MOVEMENT IN THE LICENSED PREMISES PROPERTY MARKET BODES WELL FOR 2018 BY MARK CARRON, DIRECTOR, OSBORNE KING

s predicted in my market round-up 12 months ago, 2017 proved to be a reasonable trading year for transactional activity within the public house and hotel markets. While 2016 saw the concluding phase of notable distressed sales in the licensed sector with the disposal of the likes of the Botanic portfolio, this year has seen a trickle of distressed sales largely in provincial outlets. This is supported by the fact that the majority of this year’s sales have been conducted by willing vendors. PUBLIC HOUSES Osborne King acted on behalf of the vendor in the sale of the former Fly nightclub in Botanic which has been refurbished to very high standard and is now trading as Time Belfast in conjunction with Pat Scullion’s Cookstown venue. We also acted for the landlord in relation to the letting of The Marcus Ward & Foundry at Bankmore Square which completed at the start of this year. Another significant transfer this year within the public house market was the portfolio sale of McCracken’s, Queen’s Café and the Beechill Inn to Drinks Inc. McCracken’s, which is now operated by Mark Beirne, is currently undergoing a transformation to provide a modern new beer garden bringing much needed life to Joy’s Entry. In addition, Downey Bros have expanded their city centre presence and acquired the former Social 21 premises on Hill Street, which has been renovated to include a beer garden and now trades as The Thirsty Goat. Clearly the Belfast market is thriving with numerous refurbishments occurring throughout the city. Another deal concluded by Osborne King is Revolucion de Cuba, which opened during the summer following a significant refurbishment. This is the group’s first outlet in Northern Ireland and Republic of Ireland and trading has surpassed their expectations. In addition, at the time of writing the former Madison’s, acquired by Shamus Jennings and simultaneously leased to Alan Clancy, is currently undergoing a 70 • HRNI JANUARY

and the construction of another much-needed refurbishment. hotel by Ireland’s largest Clancy, a well-known hotel operator, the Dalata publican in Dublin, also Group on Brunswick owns The House and 37 Street, providing a Dawson Street, Dublin, further 206 bedrooms. both of which are highFurthermore, a number end licensed outlets of established hotels and it will be interesting are also expanding to see a similar venture including Ten Square and appearing in Botanic Bullitt. We have yet to see very shortly, which can Revolution de Cuba any significant development only improve the profile of the Signature Hotels’ projects and hospitality circuit in an area in Belfast, namely the Scottish Mutual currently experiencing a revival. Building and Crumlin Road Courthouse. Outside Belfast, transactional activity Meanwhile, a number of established hotel was limited and sporadic. Provincial premises changed hands throughout the sales included The Back Door, Maghera, year including The Curran Court, Larne, The Scotch House, Bushmills, Hallidays Beechlawn, Dunmurry, The Belfray, Derry, Dungannon, former Alfie G’s, Kilkeel Francis Court, Newry while Me & Mrs, and The Telstar Bar in Derry, all of Portstewart, has also reopened. The other which we sold. In terms of the Derry city notable sale was that of the Dunadry Hotel market, W & R Holdings have a number from the Mooney Group to the McKeevers of new projects under construction who now hold a portfolio of five outlets. including a former Wetherspoon’s on The total value of these hotel sales for the The Diamond which has been reyear was approximately £9m. branded as Granny Annie’s Kitchen whilst the former Clarendon Bar is LOOKING AHEAD TO 2018 undergoing a significant renovation and Crystal-ball gazing, I expect that the will trade as The Tipsy Bird. market generally will evolve in a healthy manner with pubs and hotels continuing LIQUOR LICENCES to change hands. Demand and values for Demand for licences remains steady well-established and viable opportunities with the bulk of demand coming from and businesses should continue to convenience operators. The most recent improve. The addition of hundreds of new licence sale brokered by Osborne King bedrooms to existing stock in Belfast will in October realised a value of £90,000 become a reality, sustaining demand from for our client. A number of off-licences this-growing market. Hopefully room rates have also changed hands this year, and occupancy levels can be maintained largely off-market, and again Osborne and enhanced. Pubs and nightclub King was involved in some of these venues will continue to be revamped in transactions, one of which was the sale keeping with current trends thus requiring of the former Wineworks in Saintfield operators to regularly re-invent their to Winemark where we acted for the offering - costly but a necessity. Brexit, vendor. Stormont, VAT, licensing legislation and staffing issues will continue to be much HOTELS talked about within the industry in terms The main ‘hot topic’ of the year has of their impact on the hospitality sector, been the on-going development of city but as always, this industry is not for the centre hotels which gathered apace. faint-hearted! During the year Titanic Hotel, Belfast, has opened its doors providing 119 bedrooms. Other notable hotels under construction and scheduled to open next year include the Grand Central, a Hastings Hotel development, which will comprise 304 bedrooms, AC Hotel by Marriott, a four-star 188-bedroom hotel at City Quays, Hampton by Hilton on Hope Street by Andras House, a threestar brand comprising 179 bedrooms twitter.com: @Hosp_ReviewNI

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training&development

PUTTING SKILLS TOP OF THE AGENDA BY ROISIN MCKEE, DIRECTOR OF NORTHERN IRELAND, PEOPLE 1ST restaurants and other food businesses operate. DEVELOPMENT OF A NEW EMPLOYER NETWORK Our latest insights highlight that there is much industry can do to alleviate the skills challenges being faced and we are seeing increasing numbers of businesses taking fresh approaches to do just that. To help businesses navigate these journeys, we established The Wire, a free-to-join and largely virtual network that helps businesses share experiences and hear from some of the leading brands that are making progress

he growth and vibrancy of the hospitality and tourism sector in 2017 has continued to provide major cultural, and economic benefits for Northern Ireland, yet despite this success story, rising costs, changing employee expectations and recruitment difficulties have been forcing businesses to rethink the way they invest in and develop their people. That’s why our focus over the last 12 months has been to support employers in developing approaches to tackle these challenges. So, what have we achieved? LAUNCH OF EXCLUSIVE NEW INSIGHTS Robust research underpins everything that we do at People 1st - from informing our solutions to providing insight and leadership to government and industry. During 2017, we published two new insight reports: • The performance and talent revolution: Driving productivity in hospitality & tourism - which explores how hospitality and tourism businesses are approaching the ‘productivity puzzle’, as well as rethinking how they motivate and develop their staff in the face of rising costs, recruitment difficulties, changing employee expectations and, of course, Brexit. • The chef shortage: A solvable crisis? – which unwraps a fundamental and well-documented challenge for the hospitality industry, and one that is now starting to have a real impact on the way www.hospitalityreviewni.com

“Our latest insights highlight that there is much industry can do to alleviate the skills challenges being faced and we are seeing increasing numbers of businesses taking fresh approaches to do just that. To help businesses navigate these journeys, we established The Wire, a free-to-join and largely virtual network that helps businesses share experiences and hear from some of the leading brands.” to tackle the common challenges and improve the productivity and performance of their teams. TRANSFORMING APPRENTICESHIPS TO DEVELOP SKILLED AND COMMITTED STAFF Research indicates that 80% of companies that invest in apprentices report an increase in staff retention and, for that reason, they are becoming increasingly critical in growing a talent pipeline for the future. As part of the changes to apprenticeships in Northern Ireland, hospitality was selected as one of just two sectors to pilot the process of designing new high-quality programmes that reflect

twitter.com: @Hosp_ReviewNI

sector needs. We have been charged by government with leading this development with industry which will provide new-style apprenticeships that meet the professional standards today’s businesses need. STRATEGIC PARTNERSHIPS TO DRIVE ECONOMIC GROWTH We’ve used our partnership-focused approach to progress a number of activities that develop skills for economic growth: • A partnership with Belfast City Council to pilot a new Hospitality Employment Academy initiative to attract and train jobseekers and support them in developing rewarding careers. • Helping the industry celebrate high achieving apprentices through our work with the Institute of Hospitality to find Northern Ireland’s best hospitality apprentice as part of the Janus Awards for professionalism. • A European project - Food for Thought which sees us partnering with South West College and four other partners to develop new learning materials to support delivery of vocational and apprenticeship programmes with a focus on local food trends and sustainable practices. • Supporting the delivery of fantastic customer experiences through the WorldHost training programmes in partnership with Tourism NI. • Representing the industry’s interests on the Department for the Economy’s Strategic Advisory Forum for Apprenticeships and Youth Training. • Developing a tourism skills action plan to underpin the tourism strategy with Tourism NI and the Department for the Economy. 2018: A TIME FOR COLLECTIVE ACTION To tackle the skills challenges faced by employers, a joined up and holistic approach that unites all relevant stakeholders around a shared vision to grow a skilled and professional visitor economy workforce is critical. This calls for strategic coherence across the full range of economic development policies and for employers to be placed firmly at the heart of shaping them. To access the latest insights from People 1st or to join The Wire, visit www.people1st.co.uk. JANUARY HRNI • 71

instituteofhospitality

CONTINUING TO INSPIRE FUTURE INDUSTRY LEADERS MARIANNE HOOD, CHAIR OF THE INSTITUTE OF HOSPITALITY (NI BRANCH), REFLECTS BACK ON KEY HIGHLIGHTS FOR THE ORGANISATION IN 2017 AND LOOKS FORWARD TO GREAT THINGS IN 2018

017 has been a very busy year for the Institute of Hospitality (NI branch). We continued to focus on our mission to encourage and celebrate professionalism as well as engage with the future generation of our industry. We are the professional membership body for managers and aspiring managers who work and study in the hospitality, leisure and tourism industries. We promote the highest professional standards of management and education in hospitality, leisure and tourism and our membership network spans more than 100 countries worldwide. We are a charitable organisation and the Northern Ireland committee comprises of a group of passionate and professional individuals who give up their time voluntarily to help promote professionalism within the ever-changing hospitality landscape in Northern Ireland. We opened the year by planning and organising the 22nd Institute of Hospitality Awards for Professionalism 72 • HRNI JANUARY

2017. Over 195 professional managers from across the industry were nominated for 19 individual categories with judging taking place over two days in March. We are indebted to a wide variety of senior business managers and business owners who judged and donated their time to help select the award winners. In April, Mount Charles kindly hosted the first of two student conferences in our Home Grown and Growing series, which took place in St George’s Market. Tourism and hospitality students from the University of Ulster, Belfast Met and SERC attended and heard the career highlights and challenges of a variety of well-known industry leaders including: Bill Wolsey, Kelan McMichael, Simon Toye, Padraig Callaghan and Michael Stewart. On May 5, the 22nd Institute of Hospitality Awards for Professionalism took place in Titanic Belfast. Over 500 people were in attendance and 19 professional managers were recognised

for their contribution to the industry and their business. Simon and Jilly Dougan of Yellow Door received an award in acknowledgment for their Outstanding Contribution to the Industry. Over £4,000 was raised on the night for our 2017 charity partner Aware NI. At the end of May, the Institute of Hospitality (NI Branch) AGM took place in Cultra Manor and in June we celebrated the winners of the 22nd Institute of Hospitality Awards for Professionalism at our post-awards event held in the Ivory, Belfast. In September, the second Student Conference of the year was hosted in the Linen Lounge at Belfast Met Titanic Quarter by our education partners Belfast Met. Over 300 hospitality and tourism students attended from Newry SRC, Dungannon SWC, Enniskillen SWC, Bangor SERC, Belfast Met and Ulster University. Industry speakers included Simon McCance, Colin Neill, Daryl Shields, Caitriona Lennox, Marcus Lemon, Lisa Kennedy, Ryan McFarland, Patrick McKeown, John Paul Leake, Sarah Jade Jamieson, Sean McLaughlin, Lucy Waugh and Adrian McNally. In November, we launched the 23rd Institute of Hospitality Awards for Professionalism, held in Babel, Belfast. This year we have 21 categories and we encourage everyone in the industry to visit our website www.iohniawards. com and get involved. We want to help showcase the individuals and businesses who are setting standards and leading the way. The awards will take place on May 11, 2018 at Titanic Belfast. Looking forward to 2018, we hope that we will continue to grow the Institute of Hospitality Awards for Professionalism as well as continue to inspire future industry leaders at our next Home Grown and Growing Conference in April 2018. On behalf of the Institute of Hospitality (NI branch) I would like to wish everyone a very successful and prosperous 2018. For further details on the Institute of Hospitality (NI branch) visit: Facebook: @InstituteofHospitalityNI Twitter: @IOH_NI or Email: nibranch@ instituteofhospitality.org

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www.hospitalityreviewni.com

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Call: 028 3751 1999 18/12/2017 13:03

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BACARDI BROWN-FORMAN BRANDS

SPECIALIST HOSPITALITY RECRUITERS

AVVIO

ACTION RECRUITMENT Head office Dublin Tel: Belfast Office: 07860374706 Dublin Office: 00353 87 214 5990 Email: Nichola@actionrecruitmnet.co.uk Or noel@actionrecruitment.ie Website: www.actionrecruitment.co.uk Facebook, Action Recruitment Twitter@ActionRecruit LinkedIn: Action Recruitment Type of Business: Specialised Hospitality Recruitment

Avvio House, Lonsdale Road, National Technology Park, Castletroy, Co. Limerick Tel: 0845 300 7763 / +353 (0)61 335 680 Email: hello@avvio.com Website: www.avvio.com Avvio on social media: www.facebook.com/avvio www.twitter.com/AvvioDirect www.linkedin.com/company/avvio-com Type of Business: Hotel booking engine, digital marketing agency, web design agency Key contact: Key Conversion Manager Adrienne Hanna

Names and positions of Personnel: Nichola Daly, Manager Belfast & UK Office Noel Cafferkey, Managing Director Brian Fahy, Founder Karolina Pulta, Poland Office Vinko Nincevic, Croatia Office Emily McArdle Office Manager

• NS TIO SA

Company Information: Renowned for its expert and in-depth knowledge of the hospitality industry at all levels but in particular the hotel management market, Action Recruitment has established a loyal client base throughout hotels, visitor attractions, conference venues & contract catering on an international stage sourcing management staff from across the globe for our clients. Since modest beginnings in 1974 Action Recruitment are placing suitable candidates in key senior management roles from: Director, Management, Operations, HR, Finance, Revenue, Food & Beverage, Chefs, Sales & Marketing and Digital functions. In addition to senior hospitality roles excellent candidates have also been placed in positions at supervisory levels. Offices in Belfast, Dublin, Wroclaw, Dubai and Spilt.

EDIRECTORY TRAD

Product/Services: Matching talent with opportunity is what the team at Action Recruitment do best, providing a seamless recruitment process to candidates and human resource managers

hello@avvio.com About Avvio: Avvio is the premium booking platform for hotels and serviced apartment providers in Northern Ireland. Founded in 2002, Avvio has grown year-onyear by developing cutting-edge technologies that enable hotels to drive outstanding growth to drive outstanding growth in direct bookings, while reducing dependence on OTAs. We partner with over 450 accommodation providers worldwide. Some of our partners in Northern Ireland include Hastings Hotels, Duke at Queens and the Merchant Hotel. If you’re looking to grow your direct bookings, upgrade your website or extend your reach, speak to Avvio about our in-house design and digital marketing agencies, providing best-in-class website design and digital advertising services. To find out more about Avvio please visit www.avvio.com Products and services: Allora, the world’s first booking engine powered by artificial intelligence. Convert booking engine. Digital marketing. Web design. Revenue consultancy.

N.Ireland Contacts Customer Development Manager Richard McCluskey 07971508682 Customer Development Executives Ryan Brown Tel: 07971508739 Carla McGreevy Tel: 07971508732 Tel: 01962762100 Website: www.bacardi-martini.co.uk Website: www.bacardi.com Products: Rum BACARDI Carta Blanca BACARDI Carta Oro BACARDI Carta Negra BACARDI Fuego BACARDI Ocho Anos OAKHEART Vodka Grey Goose Original Grey Goose La Poire Grey Goose L’Orange Grey Goose Le Citron Finlandia Finlandia Cranberry Finlandia Lime Finlandia Mango Finlandia Grapefruit Eristoff

Gin Bombay Sapphire Gin Star of Bombay Gin Oxley Vermouth Martini Extra Dry Martini Rosso Martini Bianco Noilly Prat Dry

Sparkling Wine Martini Asti Martini Prosecco Martini Rose

Tequila Patron Silver Patron Reposado Patron Anejo Patron XO Cafe Scotch Whisky Dewars Aberfeldy Craigellachie Tennessee Whiskey Jack Daniel’s Old No.7 Jack Daniel’s Single Barrel Gentleman Jack Jack Daniel’s Tennessee Honey Jack Daniel’s Tennessee Fire Bourbon Woodford Reserve Old Forester Speciality Chambord St Germain Elderflower Benedictine Leblon Ready to Drink: Bacardi Cuba Libre Bacardi Mojito Jack Daniel’s & Cola Jack Daniel’s & Ginger Breezer Orange

• TR AD E DI www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

JANUARY HRNI • 75

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COCA-COLA HELLENIC NORTHERN IRELAND

BDO NORTHERN IRELAND Address: Lindsay House 10 Callender Street Belfast BT1 5BN Tel: +44 (0) 2890 439 009

Knockmore Hill 12 Lissue Road Lisburn BT28 2SZ Tel: 028 9262 0520 Email: customer.service@cchellenic.com Web: ie.coca-colahellenic.com

CALOR GAS NORTHERN IRELAND LIMITED Airport Road West Sydenham Belfast BT3 9EE Tel: 028 9045 5588 Fax: 028 9045 8072 E-mail: info@calorgas.ie Website: www.calorgas.ie

Type of Business: Soft Drinks Manufacturer and Supplier Products and services: SSD: Coca-Cola, Coca-Cola Zero Sugar, Coca-Cola Zero Vanilla, Diet Coke, Fanta Orange, Fanta Orange Zero, Fanta Lemon, Fanta Exotic, Sprite, Sprite Zero, Lilt, Dr Pepper, Tanora

Out of Hours Emergency Tel No: 0845 075 5588 Sales Manager: Mark McClements (Bulk) Alan Simms (Cylinder) Type of Business: Supplier of liquefied petroleum gas (LPG) in both bulk tank and cylinder options. Delivering efficient and economical energy solutions to the catering industry. Full design service and 24-hour emergency call out.

Advisory Services: Our focus on the Leisure and Hospitality sector, enables us to tailor the wide range of bespoke services we have as a firm and apply our skills and knowledge to help our clients achieve their objectives.

Products/Services: Commercial Catering, Water Heating, Space Heating, Air Handling, Alfresco Catering, Outdoor Heating Solutions, Tumble Drying

Stills: Oasis, Fruice Fusions Juice: Fruice Orange, Fruice Apple, Fruice Cranberry, Fruice Orange & Mango, Fruice Juicy Kids, Vegified Waters Still and Sparkling: Deep RiverRock Energy & Sports: Monster, BPM Energy, Powerade Mixers: Schweppes, Kia Ora Dilutes

We have recently been involved in securing funding for a number of client projects, including acquisition and restructuring finance.

If you require advice on funding options, debt restructuring, performance improvement or tax advice, contact us at BDO NI.

BDO Advisory Team: Managing Partner and Head of Advisory: Brian Murphy Tel: 07879 666 455 E-mail: brian.murphy@bdo.co.uk

Director: David Warnock Tel: 07813 950 463 E-mail: david.warnock@bdo.co.uk

www.bdoni.com @bdoni

76 â&#x20AC;˘ HRNI JANUARY

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COUNTERPOINT WHOLESALE IRELAND 14 Kilbegs Road, Antrim, Northern Ireland. BT41 4NN Tel: 0808 1011 610 Email: sales@counterpointireland.com Web: www.counterpointireland.com

DIAGEO 3rd floor, Capital House, 3 Upper Queen Street, Belfast, BT1 6FB Country Director, Diageo Northern Ireland: Jorge Lopes Customer Contact: 0845 601 4649

Type of Business: Manufacturer and distributor of soft drinks. Multi franchise distributor of all packaged beer, spirits, Premium Spirits, wines and snacks. Names and Positions of Personnel: National Sales Manager: Cathy Fox E: cathy.fox@counterpointireland.com Key Accounts Manager: Brenda McGale E: Brenda.mcgale@counterpointireland.com Wine Manager: Jonny Callan E: jonny.callan@counterpointireland.com Area: Belfast Denise Stone T: 0044 78017 53552 E: Denise.Stone@counterpointireland.com Area: Co Down Brendan Kearney T: 0044 77958 17279 E: Brendan.Kearney@counterpointireland.com Area: Armagh, Tyrone and Fermanagh Marie Mcintosh T: 0044 77203 48111 E: Marie.McIntosh@counterpointireland.com Area: Derry, Antrim and North West Tyrone Emma Nugent T: 0044 78017 53590 E: Emma.Nugent@counterpointireland.com Products and services: Soft Drinks: Club Soft Drinks, Club Mixers, 7Up, 7Up Free, Britvic Juices, Britvic 55, Energise Edge, Pepsi, Pepsi Max, Mi Wadi, Fruit Shoot, J2O, Fruite & C&C. Syrup: Teisseire Super Premium Mixers: LEC Tonic & LEC Soda Zero Proof Range: Thomas & Evans & Monte Rosso Mineral Waters: Ballygowan Premium Mixers: Thomas Henry Wine: Kelly’s Patch, I Heart, Famigia Cielo, L’Or du Sud, Von Buhl, & Pink Fox Champagne: Joseph Perrier Craft Beers: Mourne Mountain Brewery Range Cider: Alska Premium Cider: Angioletti Cider Premium Spirits: Kalak Vodka, Ruby blu vodka, Shortcross Gin & Hanami Gin Snacks: Walkers, Smiths, Market Deli, Nobby Nuts &, Doritos www.hospitalityreviewni.com

Type of Business: Drinks manufacturer and distributor Products: Draught Beer and Cider: Guinness, Guinness Mid Strength, Hop House 13, Open Gate Brewery, Harp, Carlsberg, Budweiser, Smithwick’s Red, Smithwick’s Pale Ale, Smithwick’s Blonde, Strongbow, Magners Packed Beers: Guinness, Guinness Extra Stout, Guinness West Indies Porter, Guinness Golden Ale, Guinness Rye Pale Ale, Hop House 13, Harp, Carlsberg, Smithwick’s Red, Smithwick’s Pale Ale, Smithwick’s Blonde, Satzenbrau Vodka: Smirnoff Red, Smirnoff Blueberry, Smirnoff Gold, Smirnoff Green Apple, Smirnoff Lime, Smirnoff Vanilla, Ketel One, Ciroc Gin: Gordon’s, Gordon’s Premium Pink, Tanqueray, Tanqueray No.Ten Cream Liqueur: Bailey’s, Bailey’s Chocolate Luxe Rum: Captain Morgan Spiced Gold, Captain Morgan White, Ron Zacapa Whiskies: Roe & Co, Bulleit Bourbon, Bulleit Rye, Bells, Johnnie Walker Red Label, Johnnie Walker Black Label, Talisker, Cardhu, Singleton, Dalwhinnie Other Spirits: Archers Peach Schnapps, Pimm’s No1, Sambuca Romano RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Pre-Mix Cans, Captain Morgan Pre-Mix Cans, Gordon’s Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches

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DILLON BASS LTD Hawthorne Office Park, 41 A Stockman’s Way, Belfast. BT9 7ET Tel: (028) 90382233 Customer Care Email: dblcustomercare@pernod-ricard.com Website: www.dillonbass.co.uk Business Unit Director: Brian Brown Retail Sales Manager: Liam McBride On Trade Field Sales Manager: Greg Elliott Type of Business: Wines and Spirits Distributor Northern Ireland. Agencies/ Distributorships: Irish Whiskey: Jameson Powers Coleraine Paddy Midleton Redbreast Scotch Whisky: Chivas Regal Ballentine’s Aberlour Cognac: Hennessy Vodka: Absolut Belvedere Wyborowa Huzzar Nordoff Gin: Beefeater Plymouth Cork Dry Gin

Tequila: Olmeca Other Spirits: Pernod Ricard Kahlúa Ramazzotti De Kuyper Coolers: West Coast Cooler Wines: Jacob’s Creek Wyndham Estate Brancott Estate Stoneleigh Concha y Toro Sutter Home Graffigna Etchart Campo Viejo Rothschild Champagne: Möet & Chandon Veuve Clicquot Krug Dom Perignon

Rum: Havana Club Malibu

JANUARY HRNI • 77

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DRINKS INC. LTD 4 Falcon Road Belfast BT12 6SJ Tel: 028 9066 7744 Fax: 028 9066 2244 Email: orders@drinksinc.com Website: www.drinksinc.com Type of Business: Drinks wholesaler and distributor Area Sales Representatives: Dee Lewis: 07484 052202 Gabriel Lupari: 07812 597431 Karen O’Hare: 07703 718800 Kevin McGuinness: 07436 288490 Neill Powell: 07793 979889 Shauna Parkes: 07966 202046 Stephen Jackson: 07703 718799 Rory MacNally (Wines): 07810 122247

Agencies & Distributorships Vodka: Dingle, Mamont, Two Trees Gin: Aviation, Daffy’s, Death’s Door, Dingle, Fifty Pounds, London No.1, Two Trees

RTD’s: Fat Frog, Hooper’s, Hooch Soft Drinks & Water: Boost Energy, Funkin, Frobishers, Monin Syrups, Voss Water Mixers: Merchant’s Heart Wine Argentina: Beef Steak, Bodegas Septima, Tamari, Trivento Australia: Angus the Bull, Auction House, Milton Park, Murphy Vineyards, The Gavel, The Gourmet, The Little Penguin, Rugger Hill Chile: Bodegas Centenarias, Insigne, Isla Negra, Misiones de Rengo, Santiano, Terra Andina, Toltén, Tolva, Vina Carmen, Vina Maipo France: Batisse, Bavarder, Belle Jardin, Chateau du Cléray, Coccinelles, Joseph Drouhin, J P Chenet, Le Petit Courret, Ogier, Petit Ronde

Rum: Appleton Estate

Italy: Badia di Morona, Bolla, Botter, Ca del Lago, Canti, Flavorelli, La Deliziosa

Whiskies: Drombeg, Glenfarclas, Jack Ryan, Kennedy, Teeling, The Quiet Man, West Cork

New Zealand: 2 Luc, Brightwater Bay, The Horologist, The Long White, Southern Shore, Whistling Track

Bourbon: Four Roses Cognac: Hine Brandy: Soberano Liqueurs & Speciality Drinks: Cola Cubed, Derry’s Irish Country Cream, Kräuter Herbal Schnapps, Mickey Finn Liquor, Monin Liqueurs, Piranha Schnapps Port & Sherry: Churchill’s Reserve, Quinta do Noval, Gonzalez Byass Sherries Beer: Budvar, Budvar NA, Estrella Damm, Inedit, Daura Damm, Fifth Quarter, Hilden Brewery, Hillstown Brewery, Yardsman Cider: Mac Ivors

78 • HRNI JANUARY

South Africa: The Garden Route, Withington Spain: Anciano, Beronia, El Domador del Fuego, Paternina, The Duke, Urban Ribera, Vina Pomal Rioja USA: Blossom Hill, Fetzer, Scotto Family Wines Rest of the World: Beef Steak Club, Frocks & Thrills, I heart, Kissing Tree, Most Wanted, Road Trip Champagne: Armand de Brignac, Georges Cartier, Louis Dornier, Pol Roger Sparkling: Botter, Bottega, Calogera, Can Petit Cava, Canti, Emeri Pink Moscato, I heart, Pinot Pinot, Prosecco d’Maria, Yellowglen Pink

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DREAM WORLD BEDDING LTD. Unit 3 Milltown Industrial Estate Warrenpoint Co. Down BT34 3FN Tel: NI: 028 417 53200 / ROI: 048 417 53200 Email: sales@dreamworldbedding.com Website: www.dreamworldbedding.com Facebook: www.facebook.com/DreamWorld-Bedding-Ltd-278293365885728/ Type of Business: Bed Manufacturer Personnel: Contract Manager: Conor Fegan Company Information: Dream World Bedding began trading in 2006, manufacturing mattresses, divan bases and designer headboards for the retail market throughout Ireland. In 2010 the company expanded into the Commercial and Hospitality sectors, supplying products to Hotels, Guest Houses, Apartments, Landlords, and Letting Agents and have steadily increased business in this very important area. Dream World Bedding supply beds to some of the most prestigious Hotels in Ireland. Product/Services: Hotel mattresses, divan bases and designer headboards supplied as standard or available in special sizes and in a choice of fabrics in accordance with your room décor scheme. We also supply bed throws which can be custom embroided with your company name or logo.

WOODFORD BOURNE

10 Flush Park, Lisburn, Co. Antrim, BT28 2DX Tel: 028 9267 3316 Fax: 028 9266 1131 Email: info@robt-roberts.com Web: www.robt-roberts.co.uk

10 Flush Park, Lisburn, Co.Antrim, BT28 2DX Tel: 028 9267 3316 Fax: 028 9266 1131 Email: info@woodfordbourne.com Web: www.woodfordbourneni.co.uk Type of Business: Sales & Marketing Wine Distributor

Type of Business: Tea & Coffee Manufacturer & Distributor

Commercial Manager: Andrew Schnell

Personnel/Contacts: Commercial Manager: Andrew Schnell Tel: 028 9267 3316 Foodservice Sales Manager: Mark Austin

Products: Spain Torres, Marques de Riscal, Vanidade Albarino, Jean Leon Australia Penfolds, Deakin Estate, Wakefield, Lindeman’s Wolf Blass, Jack Duggan & Rosemount Meal Matchers New Zealand Matua, Saint Clair, Southern Lights France Chapoutier, Moreau, Hugel Et Fils, Mommessin, Chateau de la Ligne, Barton & Guestier, Thomas Barton Chile Torres, Cono Sur Italy MASI, GIV, Ornellaia South Africa Graham Beck California Beringer, Jack Rabbit Champagne & Sparkling Conti D’Arco Prosecco, Belaire Mumm, Perrier Jouet, Pannier, Segura Viudas Argentina Andean Malbec Reserve, Finca del Alta Portugal Casal Mendes

Products and Services: Robert Roberts have been hand roasting Coffee & blending tea in Ireland since 1905. Consistent winners of industry leading accolade The Great Taste Awards for the 7 years running for outstanding quality. At Findlater & Co, we provide a wide range of tea, coffee and related beverage products along with an extensive range of machinery to suit individual customer requirements. In addition, we provide all customers with specialist staff training along with technical and maintenance support service. Findlater & Co is the new home for Woodford Bourne Wine & Spirits, Lavazza & Robert Roberts Coffee

Further details available on request.

No Alcohol Wine Torres Natureo & Santa Digna Sauvignon Blanc Brandy’s, Port, Sherry Torres 10, Torres 20, Jamie 1, Torres Spiced Infusion. Churchills. Winter’s Tale. Whiskies and Spirits Mitchell & Son Green Spot, Yellow Spot & Leoville Barton Whiskey. Frapin Cognac – VS, VSOP, Vip Xo, Ch De Fontpinot. Bumbu Rum

www.hospitalityreviewni.com

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JANUARY HRNI • 79

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FLOGAS Airport Road West, Belfast Harbour Estate, Belfast. BT3 9ED Tel: 028 9073 2611 Fax: 028 9073 2020 Email: info@flogasni.com Website: www.flogasni.com Sales Manager: Kevin Donnelly Type of Business: Suppliers of LPG & Commercial Natural Gas Products/Services: Flogas, the energy solution for the hospitality industry. Offering highly competitive rates, Flogas are in the unique position of being able to supply both LP Gas & Natural Gas to the hospitality industry in Northern Ireland. Easy-to-control, clean & versatile, most chefs know that gas is a joy to cook with in commercial kitchens. However, it’s not just great for cooking. Flogas can also run space heating & air conditioning systems, water heaters & tumble drying/laundry facilities. As such, every aspect of a hospitality business can be powered using Flogas, whether creating a masterpiece in the kitchen, helping ensure fresh linen and uniforms or setting the right ambience, both indoors and outdoors

JESSE BLINDS & SHUTTERS LTD 64B Stoneyford Road, Lisburn, Co. Antrim, BT28 3SR Tel: (028) 9264 8471 Email: info@jesseblinds.co.uk Website: www.jesseblinds.co.uk Facebook: @jesseblindsltd Type of Business: Manufacture and supplier of awnings, beer garden roof systems, blinds, personnel doors and roller shutters Managing Director: John E. Scott (Snr.) Tel: 078 1807 7801 Email: john.sen@jesseblinds.co.uk Brand Manager: John E. Scott (Jnr) Tel: 078 3366 8908 Email: john.jnr@jesseblinds.co.uk Company Information: Jesse Blinds & Shutters Ltd’s attention to service and detail has made us an industry leader throughout Northern Ireland. With a wide range of products and services to choose from, you’re sure to find exactly what you’re looking for! We are continually expanding our business throughout the whole of Ireland. No job too big or small, no job too close or far away! We currently have roller shutters fitted on cruise ships all over the world! Our diversified product range continues to grow by following trends, improving our standard products, and listening to the customer. Our unique service has established our place in this industry. This allows us to make a distinctive and substantial impact for our clients.

JOHNSON BROTHERS (BELFAST) LIMITED 137 Hillsborough Old Road Lisburn Co Antrim BT27 5QR Tel: 028 92679121 Fax: 028 92668800 Email: coffee@johnsonbrothers.co.uk Website: www.johnsonscoffee.com Personnel: Joint Managing Director: M.A. Johnson Joint Managing Director: D.W.M. Johnson Group Sales Director: P. Mills Type of Business: Coffee Roasters Company Information: Roasting Coffee since 1913, providing filter and espresso coffees plus related products together with machinery, service, training and brand support.

Product/Services: We are Northern Ireland’s leading manufacturer and supplier of awnings, roof systems, parasols, pavement screens, terrace screens, planters, roller shutters, folding room dividers, steel personnel doors, walk through strip curtains, signage and more.

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Food Outlet General Manager: Nigel McCullough Food Outlet Ballymena 1 Wakehurst Rd BT42 3AZ T: 028 2565 6451

Company Information: With over 25 years of experience we go that extra mile to create a commercial kitchen uniquely tailored for your specific operation

Food Outlet Bangor 167 Clandeboye Rd, BT20 3JP T: 028 9147 8750

Product: Lainox, Mareno, DIHR, Ilsa, OEM, Hoshizaki, Victor, Lincat, Gram, Mechline, Dualit, Marco, Robot Coupe, Bourgeat.

Type of Business: Equipment Supplier – Turnkey Commercial Kitchen Specialist

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Managing Director: George Long

Personnel: Managing Director: Andrew Lynas Deputy Managing Director: Ian Crowe Finance Director: Alistair Magee Head of Sales: Melvyn Bacon

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Website: www.longscaterquip.com Facebook: www.facebook.com/ LongsCateringEquipment/

Food Outlet Belfast 46 Montgomery Road BT6 9HQ T: 028 9070 4795 Food Outlet Coleraine Louganhill Industrial Estate Gateshead Road BT52 2NR T: 028 7035 3765

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Unit 1, 49 Waterloo Road, Lisburn. BT27 5NW Tel: 02892 660006 Email: sales@longscaterquip.com

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Louganhill Industrial Estate Coleraine Co. Londonderry BT52 2NR T: 028 7035 0600 F: 028 7035 7340 E: admin@lynasfoodservice.co.uk W: www.lynasfoodservice.co.uk

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LONGS CATERING EQUIPMENT LTD

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Food Outlet Derry/Londonderry Buncrana Road BT48 OLY T: 028 7126 1080 Food Outlet Newry Unit 5 Plaza Retail Park 50 Belfast Road BT34 1QA T. 02830 833094

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Causeway Prime Manager: John Neely Type of Business: Craft Butchery www.hospitalityreviewni.com

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Number Of Stores 3 Regional Depots Coleraine, Dublin and Galway 1 Craft Butchery “Causeway Prime” Coleraine. 4 Food Outlets – Belfast, Coleraine, Derry, Newry.

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Type of Business “Broad-line Suppling over 6000 Fresh, Frozen and Ambient products to the foodservice industry.”

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companyindex Type of Business: Beer, wines and spirits distributor

Names and positions of Personnel: Company Chairman: Paul Hunt Managing Director: Robert Davis Sales Manager: Michael Millar

JAMES E MCCABE LTD James E McCabe Ltd, 4 Annagh Drive, Portadown, Craigavon, BT63 5WF. Tel: 028 38333102 Fax: 028 38335916 Website: www.jemccabe.com

Products: SCOTCH WHISKY Famous Grouse Whyte & Mackay Teacher’s The Claymore MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O Isle of Jura 10 Y-O IRISH WHISKEY Connemara Single Malt Pearce Lyons Whiskies CANADIAN WHISKEY Canadian Club BOURBON Jim Beam Jim Beam Double Oak Jim Beam Devil’s Cut Maker’s Mark RUM Brugal COGNAC Courvoisier BRANDY E & J Gallo De Lange Napoleon VODKA Stolichnaya New Amsterdam Vladivar Boru Skyy GIN Ha’penny MíL Gunpowder Adnams Copperhouse Jawbox Malfy Bulldog LIQUEURS AND SPECIALITY DRINKS Jägermeister Aftershock Sourz

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Luxardo Drambuie Bols Liqueurs Glayva Galliano Irish Mist Midori Ouzo 12 Licor 43 PORT, SHERRY, & VERMOUTH Dow’s Warre’s Harveys Bristol Cream FORTIFIED WINE Buckfast Tonic Wine BEER / CRAFT BEER Foxes Rock Adnams Kentucky Ales Boyne Brewhouse Kingfisher Shipyard IPA Hobgoblin CIDER Tempted Cider Armagh Cider PREMIUM MIXERS Fentimans NEW ZEALAND Villa Maria Estate Esk Valley Mud House Leftfield AUSTRALIA Hardys Banrock Station McWilliams Hanwood Estate Evans & Tate CALIFORNIA Barefoot Gallo Family Vineyards Dark Horse Apothic Geyser Peak CHILE Errazuriz

Caliterra Gato Negro 35 South Acon Cagua Montes La Palma ARGENTINA Nicholas Catena Argento La Celia SOUTH AFRICA Boschendal Tall Horse Douglas Green FRANCE Cordier Mestrezat Chateau La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Guy Saget Louis Bernard Louis Jadot GERMANY Three Princes ITALY Orsola Prosecco Bolla Prosecco Canti Villa Lanata Antinori Cantine Settesoli Gruppo Italiano Vini Santi SPAIN Faustino Raimat Legaris Bodegas Campillo Señorio De Labarta Pleyadas Codorniu Cava Champagne Laurent Perrier Alfred Gratien Piper Heidsieck

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MOLSON COORS First choice for consumers and customers

2 Sloefield Drive Carrickfergus Co Antrim BT38 8GX Tel: (028) 9332 9000 Email: info@mccuefit.com Website: mccuefit.com

Molson Coors Unit 1, Hawthorne House, 6 Wildflower Way, Belfast, County Antrim, BT12 6TA Type of Business: Brewing Company

Facebook: @McCueFit Twitter: @McCue_Fit LinkedIn: McCue Crafted Fit

Personnel/Contacts: Director NI: Ryan McFarland On Trade Controller NI: Paul Hanna Off Trade Controller NI: Gavin Bleakley Customer Marketing Controller: Jordana Busby Customer Marketing Manager: Denise Catney

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Product/Services: Refurbishment Fit Outs Facilities Management Principle Contractor Service Specialist Joinery Manufacture Solid Surface Fabrication Planned and reactive maintenance

Products and services: In Northern Ireland, Molson Coors is responsible for the marketing and distribution of Coors Light, Carling, Franciscan Well, Pravha, Staropramen, Molson Canadian, Cobra, Blue Moon, Grolsch, Sharp’s Doom Bar, Sharp’s Wolf Rock, Sharp’s Atlantic Pale Ale, Sharp’s Pilsner, Sharp’s Sea Fury, Rekorderlig, Bavaria, Carling Cider, Caffrey’s. To find out more about our brands please contact your local sales representative or contact our customer service team on 0845 6000 888.

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Company Information: With over 60 years’ industry experience, Carrickfergus-based McCue Crafted Fit specialises in high quality refurbishment and fitting out in addition to offering bespoke joinery services to a range of customers in varying sectors. Locally, McCue has completed the fit out of many of Northern Ireland’s top hospitality venues including well known hotels, bars and restaurants.

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Operations Director: Gary Purdy

Company Information: First choice for consumers and customers. Globally, Molson Coors Brewing Company has 350 combined years of brewing heritage, with a respected product portfolio that includes almost 40 of the world’s most popular and distinct beer brands.

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Business Development Manager – Marine: Stephen Mills

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Marketing / Business Development Executive: Alastair Chambers

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Names and Positions of Personnel: Managing Director: Les McCracken

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Type of Business: Interior Fit Out Company

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MUSGRAVE MARKETPLACE NI Head Office 1-15 Dargan Crescent Duncrue Road Belfast BT3 9HJ Tel: 028 9078 4800 Email: marketplace@musgrave.co.uk Web: www.musgravemarketplace.co.uk Personnel: Wholesale Director: Trevor Magill Wholesale Sales Manager NI: Tom Kinnier Foodservice Sales Manager: Richard Mayne Commercial Manager: Neil Donnelly Type of Business: Musgrave MarketPlace is Northern Ireland’s leading wholesale supplier to retail, foodservice and SME businesses. We are committed to offering our customers the best in value, the widest most appropriate ranges and unparalleled customer service. Main Brands: Musgrave MarketPlace, and DayToday Product Ranges: Musgrave Excellence Musgrave Professional SmartBuy Butchers Select Simply Meat

NELSON SAUVIN LTD

OSBORNE KING

121 Somerton Road, Belfast, BT15 4DH Tel: 07813178552 Email: conall@nelsonsauvin.co.uk derek@nelsonsauvin.co.uk peter@nelsonsauvin.co.uk

The Metro Building, 6-9 Donegall Square South, Belfast, BT1 5JA Tel: 028 9027 0000 Web: www.osborneking.com

Twitter:

Type of Business: Commercial Property Consultants

@NSCraftBeers

Type of Business: Craft beer distributor carrying an expansive range of both draught & packaged craft beers Company Information: We are interested in one thing and one thing only….great craft beers. Our logo says The New Name in Beers but we want to be known as the Best Name in Craft Beer! Product/Services: Northern Ireland Craft Beer Breweries: Boundary Brewing Heaney Farmhouse Brewing Ireland Craft Beer Breweries: Bog Hopper Brewing Galway Hooker Brewing Kinnegar Brewing White Hag Brewing Whiplash Brewing UK , Europe & World Craft Beer Breweries: Alphabet Brewing (England) Einstok Brewing (Iceland) Fourpure Brewing (England) Lervig Brewing (Norway) Magic Rock Brewing (England) Northern Monk (England) Paulaner (Germany) Quilmes (Argentina) Signature Brew (England) Thornbridge (England) Tiny Rebel Brewing (Wales) Verdant Brewing (England) Williams Brothers Brewing (Scotland)

Licensed and Leisure Team Director: Mark Carron T: 028 9027 0016 E-Mail: mark.carron@osborneking.com Director: Martin McGreevy T: 028 9027 0042 E-Mail: martin.mcgreevy@osborneking.com Company Information: Osborne King are the largest independent commercial property consultants in Northern Ireland with a specialist team dealing with the sale, acquisition and valuation of pubs, hotels, liquor licences and restaurants throughout the province. We act on behalf of a variety of clients and have a large database of potential buyers which has established our firm as the foremost licensed trade specialists. As a result Osborne King’s licensed and leisure team conducted a significant level of sales and acquisitions throughout 2017. With more opportunities to come to the market in 2018 we are happy to discuss any requirements you may have. Products and Services: Our dedicated team offers a comprehensive range of services to include sales, acquisitions, lettings, valuations and rating advice. We also provide the full range of services in relation to all aspects of commercial property, including consultancy, agency, investment, valuation, property management, auctions, and expert witness work.

Plus Many, Many More Craft Beer Breweries – Just Contact Us For Full Details. Craft Spirits: Belfast 1912 Irish Cask Gin An Dulaman Irish Maritime Gin & Silkie Irish Whiskey (Sliabh Liag Distillery) Silver Spear Small Batch Irish Dry Gin (Smyth & O’Reilly Distillery)

Rating Revaluation 2020 All commercial property rates in Northern Ireland will be re-assessed with the new values coming into effect on the 1st April 2020. Osborne King act on behalf of clients within the licensed trade providing rating advice and preparing and lodging appeals. Awards EGI Deals Regional Winners for the last 5 years. Service Provider Osborne King are the preferred supplier of property related services to Hospitality Ulster members. Twitter: @OsborneKingNI

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SCOTT WILLIS DESIGNS PROXIMO UK

PHILIP RUSSELL LIMITED Alanbrooke Road Castlereagh Ind. Estate Belfast BT6 9PR

Patrick Morgan Regional Sales Manager Tel: 077 341 280 48 Email: pmorgan@proximospirits.com Web: www.proximospirits.co.uk

Freephone: 0800 7833215 Tel: 028 9079 0444 Fax: 028 9070 7750 E-mail: salesoffice@philiprussell.com

Type of Business: Distributor of Premium Spirits

Company Chairman: Paul Hunt Managing Director: Robert Davis General Manager: Michael Barnes Type of Business: Beer, wines, spirits and soft drinks distributor Product: High Commissioner Svenzka Glens Vodka Glens Platinum Vodka Glens Gin Glens White Rum Slingsby Gin Echo Falls Vodka Summer Berries Rolov V-Kat Cactus Jack’s Carthy’s Country Cream Messer Schmitt Angels Peach Schnapps Cococariba Veroni Amaretto Xambuxo De Lange Napoleon Brandy Cockburns Port San Miguel San Miguel Fresca Carlsberg Export Carlsberg Special Holsten Pils WKD Dragon Soop Brothers Cider Somersby Cider Frosty Jacks Cider

Product: Irish Whiskey: Bushmills Original, Red Bush, Black Bush, Bushmills 10 year old Malt Whiskey, Bushmills 16 year old Malt Whiskey, Bushmills 21year old Malt Whiskey Tequila: Jose Cuervo Especial, Jose Cuervo Tradicional, 1800 Reposado, 1800 Anejo, 1800 Silver Maestro Dobel premium tequila

Wines Australia: Oxford Landing, The Four Growers, Yalumba Y Series, Outback Jack, Foundstone, Metal Label California: Echo Falls New Zealand: Oyster Bay, Waipara Hills, Yealands Chile: Santa Helena, Raco South Africa: Savi France: Fat Bastard Spain: Marques Del Atrio Portugal: Mateus Rose Germany: Black Tower Multi Country: Stowells Light: Echo Falls Fruit Fusion, B by Black Tower www.hospitalityreviewni.com

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Mezcal: Creyente Rum: The Kraken Black Spiced Rum Gin: Boodle’s British Gin, Boodles Mulberry Gin American Whiskey: Tin Cup Virginia Black

Bangor, Co. Down Tel: +44 (0) 7812 707766 Email: info@ScottWillisDesigns.com Website: www. ScottWillisDesigns.com Facebook: https://www.facebook.com/pg/ NIDesigner/about/ Type of Business: Interior Design, Build & Fit-out to the licensed trade, specialists in Audio, Lighting & AV systems Names and positions of Personnel: Scott Willis: Owner Company Information: With almost 25 years’ experience behind us in the Hospitality sector as design & build specialists, we have been involved in projects throughout Ireland, UK, Europe & as a far afield as Africa. fortunate enough to have worked on projects throughout. Specialising in the design, build & fit-out of Pubs, Clubs, Restaurants & Hotels etc… we pride ourselves on having access to an enviable list of suppliers which allows us to provide the right design & look for your venue every time. With thanks to our extensive team of subcontractors & our own specialist involvement in all things electronic (or the toys as we call them), we are widely known for our turnkey packages. Audio, lighting & AV all seamlessly blended into your new bespoke interior scheme. Product/Services: Not being tied to any brand or distribution rights allows us to specify each project with the correct products & materials, rather than simply shift stock. This also offers us a open reign on all the leading wallcovering, fabric, flooring, furniture suppliers etc… Such as Osborne & Little, BN, Harlequin, Tektura, Sunbury, Newhey, Forbo, etc… On our technical products, we again can supply from any of the leading brands from the various sectors such as: Audio: VOID Acoustics, DAS Audio, BSS, JBL, Crown, Denon, Pioneer, Cloud, Tannoy, Sennheiser, TOA Lighting: Chauvet, ROBE, Nicolaudie, Martin, Clay Paky, Anytronics, Pulsar AV: Sony, LG, Samsung, Sharp, Hisense, Green Hippo, Triax, BluStream All to name but a few …. Give us a call to discuss your own needs in a more focused manner! JANUARY HRNI • 85

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STEPHENS CATERING EQUIPMENT COMPANY LTD SELECT TRAVEL MANAGEMENT Murrays Exchange, 1 Linfield Road, Belfast BT12 5DR Tel: 02890962025 Email: marketing@selective-travel.co.uk Website: www.selective-travel.co.uk Twitter: @selectivetm Linkedin: Linkedin: uk.linkedin.com/company/ selective-travel-management Type of Business: Corporate Travel Management Company Names and positions of Personnel: Managing Director: Keith Graham Business Development Manager: Stephen Staerke Email: stephen.staerke@selective-travel.co.uk Tel: 02890389007 Brand Manager: Laura Madill Email: laura.madill@selective-travel.co.uk Tel: 02890962025 Company Information: Established since 1972 Selective Travel Management is Northern Ireland’s biggest independent travel Management Company. Our group is the largest consolidator in Ireland and supplies >75% of Ireland’s (North and South) independent travel agents with airfares. We are market leaders in business travel management in UK & ROI with 30 highly skilled, dedicated account managers & technologically advanced systems. Owned by one of Ireland’s largest travel companies, World Travel Centre, Dublin. Product/Services: Fully bonded with IATA, ABTA, ATOL Competitive flights World Wide Hotels Car Hire Rail 24hr Emergency Assistance The most up to date and extensive Management Information Real Time data Carbon Analysis Reporting e-Procurement & e-Invoicing capabilities Travel Policy Compliant Full Account Management Service Level Agreements & KPI’s Traveller Tracking Capabilities Group & Conference Travel

86 • HRNI JANUARY

205 Carnalbanagh Road Broughshane, Ballymena Co. Antrim, BT42 4NY Tel: 028 2586 1711 Fax: 028 2586 2006 E: info@stephens-catering.com W: www.stephenscateringequipment.com Facebook: www.facebook.com/ StephensCateringEquipmentCo Directors: Paul Caves, Julie Morrissey, Ian Manson, Eamon Hart, Colm O’Neill, Conrad Greene Sales Director: Ian Manson Senior Service Manager: Geoff Scroggie Area Sales Managers: Michael Barclay (Retail) Gerard Murphy (South Down, Armagh, Louth) Peter Smith – Regional Manager (Tyrone, Londonderry & Mid Ulster) Mark Fry – Regional Manager (North/South/ West Belfast, Lisburn) Judith Doak (Light Equipment, Furniture & Consumables) David Trainor (North Belfast, North Down) Mark Green (Donegal) Eoin O’Hare – Regional Manager (Cavan, Monaghan, Fermanagh, Leitrim & UK Mainland) Wilnor O’Neill (Showroom Sales Manager & North Antrim) David Graham – Regional Manager (Scotland) John Noble (East Scotland) Live demo & test kitchen for training and demonstrating new technologies in energy & labour savings. Sole Distributors For: Manitowoc, Merrychef, Frima, Vario Cooking Centre, Hobart dishwashing, mixing and cooking equipment, Garland Catering Equipment, Foster Refrigeration, Frymaster fryers, Moffat Catering Equipment, Rational combi ovens, Ice-o-matic ice machines, Ubert

hot and cold deli, Vizu SFC equipment, Florigo fish frying ranges, Bertos modular catering equipment, Carimali coffee machines, Salva bakery ovens, Panasonic microwaves, SCE inhouse stainless steel fabrication. Agents For: Burshaw boilers, Mechline, Dualit toasters, Mermaid containers, Nuttall, Pestakill flykillers, Robot Coupe veg prep equipment, Seal glass cabinets, Frank Ford fish frying ranges, Lincat, Marco boilers, Williams Refrigeration, Winterhalter, IMC bar equipment, waste disposal and food prep, Falcon, Woodstone, Nuttall Wholesalers For: Garland ranges and Cooking Equipment, Frymaster fryers, Hobart warewashing and food prep, Rational Combi Ovens, Foster Refrigeration, Ice-o-matic ice makers, Bertos cooking equipment, Panasonic microwaves, Ubert deli counters and rotisseries

Service: All equipment supplied is guaranteed for parts and labour covered by manufacturer trained engineers directly employed by Stephens for fast efficient service. Northern Ireland: Test demonstration kitchen, full range of light equipment and contract furniture at: Stephens Catering Equipment Belfast Site 2 81 Dargan Road Belfast BT3 9JU Tel: 028 9077 0195 Fax: 028 9037 0238 Sales Personnel for Stephens Belfast: Mark Fry – Regional Manager (North/South/ West Belfast, Lisburn) Judith Doak (Light Equipment, Furniture & Consumables) David Trainor (North Belfast, North Down) Alison Braithwaite (Showroom Sales)

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Overview of UFS Team: Customer Director: Jim Reeves National Account Manager: Vincent Reddy National Account Manager: Fergus Scully

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Company Information: Unilever Food Solutions supply quality ingredients and services to the foodservice industry. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We create ingredients that save precious prep time in the kitchen, without compromising on flavour or flair. We constantly provide ideas and inspiration that keep your menu fresh and exciting.

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Brands supplied: Tennent’s Lager Clonmel 1650 Heverlee Roundstone Irish Ale Magners Original Cider Magners Light Magners Cloudy Lemon Magners Pear Magners Strawberry & Lime Outcider by Magners Five Lamps Corona Budweiser Stella Artois Beck’s Brahma Bass Estrella Menabrea Hoegaarden Franziskaner Leffe Lowenbrau Spaten Whitewater Craft Range Pabst Blue Ribbon O&G Wines Odessa Vodka Squires Gin Tipperary Natural Mineral Water Finches JWV+

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Brand Names: Knorr, Hellmann’s, Lyons Tea, Colman’s, Flora, Stork, Summer County, Meadowland, PG tips.

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Managing Director: Tom McCusker On Trade Sales Director: Jeff Tosh Off Trade Sales Director: Duncan Millar

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Business: Foodservice Ingredients

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Type of Business: Drinks Manufacturer and Distributor

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20 Riverwalk, National Digital Park, Citywest, Dublin 24. Tel: 01 291 4000 Fax: 01 291 4451 Web: www.ufs.com Facebook: www.facebook.com/ UnileverFoodSolutionsIRE

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15 Dargan Road Belfast BT3 9LS Customer Service: 0800 66 55 22 Email: customersupport@candcgroup.com Customer Service Fax: 028 95 95 2103 Head Office (Switchboard): 028 95 95 2100

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EDI RAD T •

Draught: Heineken, Orchard Thieves, Murphy’s, Tiger, Birra Moretti, Amstel, Cute Hoor, Beamish

88 • HRNI JANUARY

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Products: Still Wines: Australia: McGuigan Wines (Black label, Gin: Reserve, Cellar Select, Signature, Bin Series, Caorunn, Coldstream, Whitley Neill, Whitley The Founders, Philosophy, MT Collection Neill Quince, Whitley Neill Rurbarb & Ginger, (McGuigan/Torode) Peter Lehmann Wines JJ Whitley (Wildcard, Art n Soul, Portrait) Tempus Two, Chocolate Box, Coldridge Estate, Shy Pig, Brandy: Umber, Fruit Drop Jules Clairon New Zealand: Branken Hill, The Crossings, Rum: Waka Taua, Made in Marlborough Sangsom Thai Rum, Argentina: Dona Paula (Los Cardos & Estate), Thompson’s Demerara Rum Beefsteak Club Malbec Chile: Santa Rita (Casa Real, Medalla Real, Premium Fermented Alcohol: Reserva, Tres Medalas, 120), Indomita (Gran Volkova Reserva, Polero), Chilano Liqueurs: South Africa: Nederburg, Drostdy Hof, Orchards Schnapps, Marie Brizard Liqueurs, Whale Caller Tequila Rose, Sidekick Range, Stukaberg France: Chanson, Langlois Château, Mas Herbal Schnapps, Kokomo Lourel, Ropiteau, Guigal Spain: Marqués de Cáceres, Gran Vandema, Cream liqueurs: Marques de la Concordia, Camina, O’Neill’s Irish Country Cream, Irish Meadow Castillo de Calatrava Tequila: Portugal: Vega Douro Don Cruzado Tequila Italy: Sartori, Villa Mura, Monteguelfo, Parlare Italiano, Passo Sardo Sambuca: California: Riptide Sambuca Di Cassini England: Botany Creek RTD’s: Non Alcoholic Wine: Eisberg, Red Square Reloaded, VS Sorted, Eisberg Sparkling Caribbean Twist Champagne/Sparkling Wine: Champagne Bollinger, Champagne Ayala, Marques de la Mineral Water: Concordia Cava, Riondo Prosecco, McGuigan San Pellegrino, Acqua Panna Black Label Sparkling, McGuigan Frizzante, Dona Paula Sauvage Blanc, Sartori Prosecco Purees: Sparkling Perry: Lambrini, Charmaine Finest Call Port/Madiera: Taylors, Fonseca, Croft & Henrique’s Madeira Fortified Wines: Mundie’s Tonic Wines: El Dorado

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Whiskies: Scotch: MacArthur’s Malt: Old Pulteney, Speyburn, anCnoc, Balblair

Vodka: Kulov Vodka, Red Square Vodka

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Cider: Orchard Thieves, Savanna, Bulmers, Old Mout, Strongbow, Woodpecker

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Managing Director: Martin McAuley Commercial: Ciara King (Non Agency brands)/Ciaran Meyler (Agency Brands) Head of Finance: Siobhan McSorley Operations Manager: John Davis Sales Manager: Ross Blackburn

Ales: Abbot Ale, Hen’s Tooth, Strong Suffolk, Old Speckled Hen, Yardbird, Newcastle Brown Ale

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Unit 5, Silverwood Business Park 70 Lurgan Road Craigavon BT66 6SY Tel: 028 3831 6555 Fax: 028 3831 6444 Email: sales@unitedwines.co.uk Website: www.unitedwines.co.uk

Packaged Beers: Heineken, Sol, Desperados, Tiger, Birra Moretti, Amstel, Kronenbourg, Sagres, John Smiths, Fosters, Zwyiec, Tsingtao, Crabbie’s Alcoholic Ginger Beer, Crabbie’s Raspberry Ginger Beer

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UNITED WINE MERCHANTS

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drinksdirectory Beers, Ales, Lagers & Stouts Abbot Ale UWM Adnams JMC Alphabet Brewing: NSL A to K Oatmeal Pale Ale Charlie Don’t Surf Session IPA Flat White White Breakfast Stout Hoi Polloi Pilsner for the People Juice Springsteen Tropical IPA Amstel UWM Bass TNI Bavaria MCO Beamish UWM Becks TNI Birra Moretti UWM Blue Moon MCO Bog Hopper Brewing: NSL Dirty Chick Pilsner Bullocks American Pale Ale Horny Ram Red Ale Smart Ass Saison Snakey One IPA American Pale Ale Boundary Brewing: NSL Export Stout Forever. Ago NE IPA G.O.A.T NE Session IPA Imbongo Tropical IPA Boyne Brewhouse JMC Brahma TNI Budvar DNC Budvar NA DNC Budweiser DIA Budweiser TNI Carling MCO Carlsberg DIA Carlsberg Export PRL PRL Carlsberg Special Clonmel 1650 TNI Cobra MCO Coors Light MCO Corona TNI Cute Hoor UWM Daura Damm DNC Desperados UWM NSL Einstok: Brewing Pale Ale Brewing Toasted Porter Brewing White Ale Estrella TNI Estrella Damm DNC Fifth Quarter DNC Five Lamps TNI Fosters UWM Fourpure Brewing: NSL Indy Helles Lager Juicebox Citrus IPA Southern Latitude NE IPA Foxes Rock JMC MCO Franciscan Well Franziskaner TNI

Galway Hooker Brewing: NSL 60 Knot IPA Amber Lager Pale Ale Stout Grolsch MCO Guinness DIA Guinness Extra Stout DIA DIA Guinness Golden Ale Guinness Mid Strength DIA DIA Guinness Rye Pale Guinness West Indies Porter DIA Harp DIA Heaney Farmhouse Brewing: NSL American Pale Ale Blonde Session Ale India Pale Ale Irish Dry Stout Irish Red Ale Heineken UWM Hen’s Tooth UWM Heverlee TNI Hilden Brewery DNC DNC Hillstown Brewery Hobgoblin JMC Hoegaarden TNI PRL Holsten Pils Hop House 13 DIA Inedit DNC John Smiths UWM JMC Kentucky Ales Kingfisher JMC Kinnegar Brewing: NSL Crossroads US IPA Devils Backbone American Amber Limeburner Pale Ale Otway Pale Ale Rustbucket Rye Scraggy Bay IPA Yanaroddy Porter Kronenbourg UWM Leffe TNI Lervig Brewing: NSL Hoppy Joe American Red Lucky Jack American Ale Sour Suzy Berlinerweiss Lowenbrau TNI Magic Rock Brewing: NSL Cannonball IPA Common Ground Coffee Porter Dart Arts Stout High Wire Grapefruit Pale Ale High Wire West Coast Pale Ale Inhaler Juicy Pale Ale Rapture Red Ale Salty Kiss Gooseberry Gose Menabrea TNI Molson Canadian MCO Mourne Mountains Brewery range CTP Murphy’s UWM Newcastle Brown Ale UWM

ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

DILLON BASS DRINKS INC JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD

DBS DNC JMC MCO PRL

Northern Monk: NSL Bombay Dazzler Indian Spiced Wit Communion Pale Ale Eternal Session IPA Faith Pale Ale New World IPA Northern Star Porter Old Speckled Hen UWM DIA Open Gate Brewery Orchard Thieves UWM Pabst Blue Ribbon TNI NSL Paulaner Hefeweiss Paulaner Helles Lager NSL NSL Paulaner Oktoberfest Pravha MCO Quilmes Lager NSL TNI Roundstone Irish Ale San Miguel PRL PRL San Miguel Fresca Satzenbrau DIA Sharp’s Atlantic Pale Ale MCO MCO Sharp’s Doom Bar Sharp’s Pilsner MCO MCO Sharp’s Sea Fury Sharp’s Wolf Rock MCO Shipyard IPA JMC NSL Signature Brew: Backstage IPA EP Extra Pale Nightliner Porter Roadie Pale Ale Stagediver DIPA Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Sol UWM Spaten TNI Ssagres UWM Staropramen MCO Stella TNI Strong Suffolk UWM Strongbow DIA Tennent’s Lager TNI Thornbridge: NSL AM:PM Session IPA Chiron American Pale Cocoa Wonderland Porter Huck DIPA Jaipur IPA Kipling South Pacific Pale Ale Lukas Helles Lager Tzara Koln Wild Raven Black IPA Tiger UWM Tiny Rebel Brewing: NSL Cali American Pale Ale Clwb Tropicana Tropical IPA Cwtch Red Ale Tsingtao UWM Verdant Brewing: NSL Bloom IPA Headband Pale Ale PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS WOODFORD BOURNE NELSON SAUVIN

PXO TNI UWM WFB NSL

JANUARY HRNI • 89

drinksdirectory Lightbulb Extra Pale Ale Pulp DIPA Whiplash Brewing: NSL Body Riddle Pale Ale Bone Machine IPA Rollover Session IPA Saturate DIPA White Hag Brewing: NSL Atlantean NE IPA Berry Puca Ginger & Hibiscus Sour Black Boar Imperial Stout Bran & Scolan Irish IPA Fionnabhir Wit Fleadh Red IPA Little Fawn Session IPA Puca Lemon Dry Hopped Sour Red Doe American Amber ROC Modern Pilsner Tuireann Bann White IPA White Sow White Chocolate Stout Whitewater Craft Range TNI NSL Williams Brothers Brewing: 7 Giraffes IPA Birds and Bees Pale Ale Caesar Augustus Lager/IPA Fraoch Heather Ale Good Times Grozet Gooseberry Ale Joker IPA Kelpie Seaweed Ale March of the Penguins Stout Midnight Sun Porter Pavlovs Dog Red Ale Roisin Yardbird UWM Yardsman DNC Zwyiec UWM Brandies, Cognacs & Armagnacs Courvoisier JMC De Lange Napoleon JMC De Lange Napoleon Brandy PRL E & J Gallo JMC Frapin Cognac Ch De Fontpinot WFB Frapin Cognac Vip Xo WFB Frapin Cognac VS WFB Frapin Cognac VSOP WFB Hennessy DBS Hine DNC Jamie 1 WFB Jules Clairon UWM Soberano DNC Torres 10 WFB Torres 20 WFB Torres Spiced Infusion WFB Champagnes & Sparkling Wines Alfred Gratien JMC Armand de Brignac DNC Belaire WFB Bolla Prosecco JMC Bottega DNC ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA

90 • HRNI JANUARY

Botter DNC Calogera DNC Can Petit Cava DNC Canti DNC Champagne Ayala UWM Champagne Bollinger UWM WFB Conti D’Arco Prosecco Dom Perignon DBS Dona Paula Sauvage Blanc UWM DNC Emeri Pink Moscato Georges Cartier DNC DNC I Heart Joseph Perrier CTP Krug DBS Laurent Perrier JMC Louis Dornier DNC Marques de la Concordia Cava UWM Martini Asti BBF Martini Prosecco BBF BBF Martini Rose McGuigan Black Label Sparkling UWM UWM McGuigan Frizzante Moët & Chandon DBS Mumm WFB Orsola Prosecco JMC Pannier WFB WFB Perrier Jouet Pino Pino DNC JMC Piper Heidsieck Pol Roger DNC Prosecco d’Maria DNC Riondo Prosecco UWM Sartori Prosecco UWM Segura Viudas WFB Veuve Clicquot DBS Yellowglen Pink DNC Ciders & Perries Alska CTP Angioletti CTP Armagh Cider JMC Brothers Cider PRL Bulmers UWM Carling Cider MCO Charmaine UWM Chaumet UWM Frosty Jacks Cider PRL Lambrini UWM Mac Ivors DNC Magners Cloudy Lemon TNI Magners Draught DIA Magners Light TNI Magners Original Cider TNI Magners Pear TNI Magners Strawberry & Lime TNI Old Mout Cider UWM Orchard Thieves UWM Outcider TNI Rekorderlig MCO Savanna UWM Somersby Cider PRL Strongbow UWM DILLON BASS DRINKS INC JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD

DBS DNC JMC MCO PRL

Strongbow Draught DIA JMC Tempted Cider Woodpecker HKN Draught Amstel UWM Bass TNI Beamish UWM Becks TNI Birra Moretti UWM Blue Moon MCO Budweiser DIA Caffrey’s MCO Carling MCO Carling Cider MCO Carlsberg DIA TNI Clonmel 1650 Cobra MCO MCO Coors Light Cute Hoor UWM Estrella TNI MCO Franciscan Well Franziskaner TNI Grolsch MCO Guinness DIA DIA Guinness Mid Strength Harp DIA Heineken UWM Heverlee TNI Hoegaarden TNI Hop House 13 DIA Leffe TNI Lowenbrau TNI Magners DIA Magners Original Cider TNI Menabrea TNI Murphy’s UWM Open Gate Brewery DIA Orchard Thieves UWM Outcider TNI Pabst Blue Ribbon TNI Pravha MCO Rekorderlig MCO Roundstone Irish Ale TNI Sharp’s Atlantic Pale Ale MCO Sharp’s Doom Bar MCO Sharp’s Pilsner MCO Sharp’s Wolf Rock MCO Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Spaten TNI Staropramen MCO Stella Artois TNI Strongbow DIA Tennent’s Lager TNI Tiger UWM Whitewater Craft Range TNI Energy Drinks BPM Energy Energise Edge

CCH CTP

PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS WOODFORD BOURNE NELSON SAUVIN

twitter.com: @Hosp_ReviewNI

PXO TNI UWM WFB NSL

www.hospitalityreviewni.com

drinksdirectory Monster CCH Powerade CCH Gins Adnams Copperhouse JMC An Dulaman Irish Maritime Gin NSL Aviation DNC Beefeater DBS Belfast 1912 Irish Cask Gin NSL Bombay Sapphire Gin BBF PXO Boodle’s British Gin Boodles Mulberry PXO Bulldog JMC Caorunn UWM Coldstream UWM Cork Dry Gin DBS Daffy’s DNC DNC Death’s Door Dingle DNC Fifty Pounds DNC PRL Glens Gin Gordon’s DIA Gordon’s Premium Pink DIA Gunpowder JMC Ha’penny JMC CTP Hanami Gin Jawbox JMC UWM JJ Whitley London No.1 DNC Malfy JMC MiL JMC Oxley BBF Plymouth DBS Shortcross Gin CTP Silver Spear Small Batch Irish Dry Gin NSL Slingsby Gin PRL Squires TNI BBF Star of Bombay Gin Tanqueray DIA Tanqueray No. Ten DIA Two Trees DNC Whitley Neill UWM Whitley Neill Quince UWM Whitley Neill Rhubard & Ginger UWM Liqueurs, Shooters & Specilaities Aftershock JMC PRL Angels Peach Schnapps Archers Peach Schnapps DIA Bailey’s DIA Bailey’s Chocolate Luxe DIA Benedictine BBF Bols Liqueurs JMC Cactus Jack’s PRL Carthy’s Country Cream PRL Chambord BBF Cococariba PRL Cola Cubed DNC De Kuyper DBS Derry’s Irish Country Cream DNC Drambuie JMC Galliano JMC

Glayva JMC Irish Meadow UWM Irish Mist JMC Jägermeister JMC Kahlúa DBS Kokomo UWM DNC Kräuter Herbal Schnapps Leblon BBF Licor43 JMC Luxardo JMC Marie Brizard Liqueurs UWM PRL Messer Schmitt Mickey Finn Liquor DNC Midori JMC Monin Liqueurs DNC O’Neill’s Irish Country Cream UWM UWM Orchards Schnapps Ouzo 12 JMC Pernod DBS Pimm’s No1 DIA Piranha Schnapps DNC Ramazzotti DBS Ricard DBS UWM Sambuca Di Cassini Sambuca Romano DIA Sidekick Range UWM Sourz JMC St Germain Elderflower BBF Stukaberg Herbal Schnapps UWM Tequila Rose UWM Veroni Amaretto PRL Xambuxo PRL

TNI Magners Pear Magners Strawberry & Lime TNI Menabrea TNI Pabst Blue Ribbon TNI Satzenbrau DIA DIA Smithwick’s Blonde Smithwick’s Pale Ale DIA Smithwick’s Red DIA Sol UWM Spaten TNI Ssagres UWM TNI Stella Artois Tennent’s Lager TNI Tiger UWM Tsingtao UWM TNI Whitewater Craft Range Zwyiec UWM

Packed Beers & Ciders Amstel UWM Becks TNI UWM Birra Moretti Brahma TNI Budweiser TNI Carlsberg DIA Corona TNI Crabbie’s Alcoholic Ginger Beer UWM Crabbie’s Raspberry UWM Desperados UWM Fosters UWM Franziskaner TNI Guinness DIA DIA Guinness Extra Stout Guinness Golden Ale DIA Guinness Rye Pale Ale DIA Guinness West Indies Porter DIA Harp DIA Heineken UWM Hoegaarden TNI Hop House 13 DIA John Smiths UWM Kronenbourg UWM Leffe TNI Lowenbrau TNI Magners Cloudy Lemon TNI Magners Light TNI Magners Original Cider TNI

Premium Fermented Alcohol Volkova UWM

ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

DILLON BASS DRINKS INC JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD

DBS DNC JMC MCO PRL

Ports, Sherries & Madeira Churchill’s Reserve DNC Churchill’s WFB PRL Cockburns Port Croft UWM Dow’s JMC Fonseca UWM DNC Gonzalez Byass Sherries Harveys Bristol Cream JMC Henrique’s Madeira UWM DNC Quinta do Noval Taylors UWM Warre’s JMC Winter’s Tale WFB

RTDS & Premix cans Bacardi Cuba Libre BBF Bacardi Mojito BBF Breezer Orange BBF Captain Morgan Pre-Mix Cans DIA Carribean Twist UWM Crabbie’s Alcoholic Ginger Beer UWM Crabbie’s Raspberry UWM Dragon Soop PRL Fat Frog DNC Gordon’s Pre-Mix Cans DIA Hooch DNC Hooper’s DNC BBF Jack Daniel’s & Cola Jack Daniel’s & Ginger BBF Parrot Bay Pouches DIA Red Square Reloaded UWM Smirnoff Ice DIA Smirnoff Pouches DIA Smirnoff Pre-Mix Cans DIA VS Sorted UWM West Coast Cooler DBS WKD PRL Rums Appleton Estate

DNC

PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS WOODFORD BOURNE NELSON SAUVIN

PXO TNI UWM WFB NSL

JANUARY HRNI • 91

drinksdirectory Bacardi Carta Blanca BBF BBF Bacardi Carta Negra Bacardi Carta Oro BBF Bacardi Fuego BBF BBF Bacardi Ocho Anos Brugal JMC Bumbu WFB Captain Morgan Spiced Gold DIA Captain Morgan White DIA PRL Glens White Rum Havana Club DBS Malibu DBS Oakheart BBF Ron Zacapa DIA UWM Sangsom Thai Rum Santa Teresa BBF The Kraken Black Spiced Rum PXO Thompson’s Demerara Rum UWM Soft Drinks, Waters & Mixers Acqua Panna UWM Ballygowan CTP Boost Energy DNC Britvic 55 CTP CTP Britvic Juices C&C CTP CTP Club Mixers Club Soft Drinks CTP Coca-Cola CCH CCH Coca-Cola Zero Sugar Coca-Cola Zero Vanilla CCH Deep RiverRock CCH Diet Coke CCH Dr Pepper CCH Fanta Exotic CCH Fanta Lemon CCH Fanta Orange CCH Fanta Orange Zero CCH Fentimans JMC Finches TNI Finest Call UWM Frobishers DNC CCH Fruice Apple Fruice Cranberry CCH Fruice Fusions CCH Fruice Juicy Kids CCH Fruice Orange CCH Fruice Orange & Mango CCH Fruit Shoot CTP Fruite CTP Funkin DNC J2O CTP JWV+ TNI Kia Ora Dilutes CCH Lilt CCH Merchant’s Heart DNC Mi Wadi CTP Monin Syrups DNC Oasis CCH Pepsi CTP Pepsi Max CTP San Pellegrino UWM ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA

92 • HRNI JANUARY

Schweppes CCH 7Up CTP 7Up Free CTP Sprite CCH Sprite Zero CCH Tanora CCH Teisseire CTP Thomas Henry CTP Tipperary Natural Mineral water TNI Vegified CCH Voss Water DNC Tequila & Mezcal Creyente PXO Don Cruzado Tequila UWM 1800 Anejo PXO PXO 1800 Reposado 1800 Silver PXO Jose Cuervo Especial PXO Jose Cuervo Tradicional PXO Maestro Dobel Premium Tequila PXO Olmeca DBS BBF Patron Anejo BBF Patron Reposado Patron Silver BBF Patron XO Cafe BBF Vermouths & Fortified Wines Buckfast Tonic Wine JMC El Dorado UWM Martini Bianco BBF Martini Extra Dry BBF Martini Rosso BBF Mundie’s UWM Noilly Prat Dry BBF Vodkas Absolut DBS Belvedere DBS Boru JMC Ciroc DIA Dingle DNC Echo Falls Vodka Summer Berries PRL Eristoff BBF Finlandia BBF Finlandia Cranberry BBF Finlandia Grapefruit BBF Finlandia Lime BBF Finlandia Mango BBF Glens Platinum Vodka PRL Glens Vodka PRL Grey Goose L’Orange BBF Grey Goose La Poire BBF Grey Goose Le Citron BBF Grey Goose L’Original BBF Huzzar DBS Kalak Vodka CTP Ketel One DIA Kulov Vodka UWM Mamont DNC New Amsterdam JMC Nordoff DBS DILLON BASS DRINKS INC JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD

DBS DNC JMC MCO PRL

Odessa TNI Red Square Vodka UWM Rolov PRL Skyy JMC Smirnoff Blueberry DIA DIA Smirnoff Gold Smirnoff Green Apple DIA Smirnoff Lime DIA DIA Smirnoff Red DIA Smirnoff Vanilla Stolichnaya JMC Svenzka PRL Two Trees DNC V-Kat PRL Vladivar JMC Wyborowa DBS Whiskeys, Whiskies & Bourbons Aberfeldy BBF Aberlour DBS anCnoc UWM Balblair UWM Ballentine’s DBS Bells DIA Black Bush PXO DIA Bulleit Bourbon Bulleit Rye DIA Bushmills 10 year old Malt Whiskey PXO Bushmills 16 year old Malt Whiskey PXO Bushmills 21 year old Malt Whiskey PXO Bushmills Original PXO JMC Canadian Club Cardhu DIA DBS Chivas Regal Coleraine DBS JMC Connemara Single Malt Craigellachie BBF Dalwhinnie DIA Dewars BBF Drombeg DNC Four Roses DNC Gentleman Jack BBF Glenfarclas DNC High Commissioner PRL Highland Park 12 Y-O JMC Isle of Jura 10 Y-O JMC Jack Daniel’s Old No.7 BBF Jack Daniel’s Single Barrel BBF Jack Daniel’s Tennessee Fire BBF Jack Daniel’s Tennessee Honey BBF Jack Daniel’s Tennessee Rye BBF Jack Ryan DNC Jameson DBS Jim Beam JMC Jim Beam Devil’s Cut JMC Jim Beam Double Oak JMC Johnnie Walker Black Label DIA Johnnie Walker Red Label DIA Kennedy DNC Laphroaig 10 Y-O JMC MacArthur’s UWM Maker’s Mark JMC PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS WOODFORD BOURNE NELSON SAUVIN

twitter.com: @Hosp_ReviewNI

PXO TNI UWM WFB NSL

www.hospitalityreviewni.com

drinksdirectory Midleton DBS WFB Mitchell & Son Green Spot Mitchell & Son Leoville Barton WFB Mitchell & Son Yellow Spot WFB BBF Old Forester Old Pulteney UWM Paddy DBS Pearce Lyons Whiskeys JMC Powers DBS Red Bush PXO Redbreast DBS Roe & Co DIA Silkie Irish Whiskey NSL Singleton DIA Slane Irish Whiskey BBF Speyburn UWM Talisker DIA Teacher’s JMC Teeling DNC The Claymore JMC The Famous Grouse JMC DNC The Quiet Man Tin Cup PXO Virginia Black PXO West Cork DNC Whyte & Mackay JMC BBF Woodford Reserve Woodford Reserve Rye BBF Wines (Alcohol Free) Eisberg UWM UWM Eisberg Sparkling Santa Digna Sauvignon Blanc WFB Torres Natureo WFB Wines (Light) B by Black Tower Echo Falls Fruit Fusion

PRL PRL

Wines (Argentina) Andean Malbec Reserve WFB Argento JMC DNC Beef Steak Beefsteak Club Malbac UWM Bodegas Septima DNC Dona Paula Estate UWM Dona Paula Los Cardos UWM Etchart DBS Finca del Alta WFB Graffigna DBS La Celia JMC Nicholas Catena JMC Tamari DNC Trivento DNC Wines (Australia) Angus the Bull DNC Auction House DNC Banrock Station JMC Chocolate Box UWM Coldridge Estate UWM Deakin Estate WFB Evans & Tate JMC

Foundstone PRL UWM Fruit Drop Hanwood Estate JMC Hardys JMC Jack Duggan WFB Jacob’s Creek DBS CTP Kelly’s Patch Lindeman’s WFB McGuigan Bin Series UWM McGuigan Black label UWM McGuigan Cellar Select UWM UWM McGuigan Philosophy McGuigan Reserve UWM UWM McGuigan Signature McGuigan The Founders UWM McWilliams JMC PRL Metal Label Milton Park DNC MT Collection (McGuigan/ Torode) UWM Murphy Vineyards DNC PRL Outback Jack PRL Oxford Landing Penfolds WFB UWM Peter Lehmann Art n Soul Peter Lehmann Portrait UWM UWM Peter Lehmann Wildcard Rosemount Meal Matchers WFB Rugger Hill DNC Shy Pig UWM Tempus Two UWM The Four Growers PRL The Gavel DNC The Gourmet DNC The Little Penguin DNC Umber UWM Wakefield WFB Wolf Blass WFB Wyndham Estate DBS Yalumba Y Series PRL Wines (Chile) Acon Cagua JMC Bodegas Centenarias DNC Caliterra JMC Chilano UWM Concha y Toro DBS Cono Sur WFB Errazuriz JMC Gato Negro JMC Indomita Gran Reserva UWM Indomita Polero UWM Insigne DNC Isla Negra DNC La Palma JMC Misiones de Rengo DNC Montes JMC Raco PRL Santa Helena PRL Santa Rita 120 UWM Santa Rita Casa Real UWM Santa Rita Medalla Real UWM

ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

DILLON BASS DRINKS INC JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD

DBS DNC JMC MCO PRL

UWM Santa Rita Reserva Santa Rita Tres Medalas UWM Santiano DNC Terra Andina DNC 35 South JMC Toltén DNC Tolva DNC Torres WFB Vina Carmen DNC DNC Vina Maipo Wines (England) Botany Creek

UWM

Wines (France) Barton & Guestier WFB Batisse DNC Bavarder DNC DNC Belle Jardin Bougrier JMC JMC Cellier Des Samson Chanson UWM Chapoutier WFB WFB Chateau de la Ligne Château du Cléray DNC Coccinelles DNC Cordier JMC Fat Bastard PRL Guigal UWM JMC Guy Saget Hugel Et Fils WFB Jean Durup Chablis JMC Joseph Drouhin DNC JP Chenet DNC La Chablisienne JMC La Petit Courret DNC Langlois Château UWM L’Or du Sud CTP Louis Bernard JMC Louis Jadot JMC Mas Lourel UWM Mestrezat Chateau JMC Mommessin WFB Moreau WFB Ogier DNC DNC Petit Ronde Ropiteau UWM Rothschild DBS WFB Thomas Barton Wines (Germany) Black Tower Three Princes Von Buhl

PRL JMC CTP

Wines (Italy) Antinori JMC Badia di Morona DNC Bolla DNC Botter DNC Ca del Lago DNC Canti DNC PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS WOODFORD BOURNE NELSON SAUVIN

PXO TNI UWM WFB NSL

JANUARY HRNI • 93

Wines (Portugal) Casal Mendes Mateus Rose Vega Douro

WFB PRL UWM

Wines (South Africa) Boschendal JMC Douglas Green JMC Drostdy Hof UWM Graham Beck WFB Nederburg UWM Savi PRL Tall Horse JMC The Garden Route DNC Whale Caller UWM Withington DNC

Wines (USA) Apothic JMC Barefoot JMC Beringer WFB Blossom Hill DNC Dark Horse JMC Echo Falls PRL Fetzer DNC JMC Gallo Family Vineyards Geyser Peak JMC Jack Rabbit WFB O&G Wines TNI Pink Fox CTP Riptide UWM Scotto Family Wines DNC Sutter Home DBS Wines (Rest of the World) Beef Steak Club DNC Frocks & Thrills DNC I Heart CTP I Heart DNC Kissing Tree DNC Most Wanted DNC Road Trip DNC Stowells PRL

94 • HRNI JANUARY

• TRADEDIRECTORY • TR ORY ECT AD DIR ED DE IRE A CT TR O •

I would like to thank everyone for their kind support throughout 2017!!! As the leading trade publication for the hospitality industry in NI, we look forward to working with you throughout 2018 to deliver all the industry developments. Thank you all and I look forward to working with you all in 2018!

Snacks Doritos CTP Market Deli CTP Nobby’s Nuts CTP Smiths CTP Walkers CTP

Wines (Spain) Anciano DNC Beronia DNC Bodegas Campillo JMC ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA

TRADEDIRECTORY • TR RY • A CTO D ED IRE IRE ED CT AD O TR R

Wines (New Zealand) Brancott Estate DBS UWM Branken Hill Brightwater Bay DNC JMC Esk Valley Leftfield JMC Made in Marlborough UWM Matua WFB Mud House JMC PRL Oyster Bay Saint Clair WFB WFB Southern Lights Southern Shore DNC Stoneleigh DBS UWM The Crossings The Horologist DNC The Long White DNC 2 Luc DNC Villa Maria Estate JMC Waipara Hills PRL Waka Tua UWM Whistling Track DNC Yealands PRL

Camina UWM DBS Campo Viejo Castillo de Calatrava UWM JMC Codorniu Cava El Domador del Fuego DNC Faustino JMC Gran Vandema UWM Jean Leon WFB Legaris JMC Marqués de Cáceres UWM Marques de la Concordia UWM WFB Marques de Riscal Marques Del Atrio PRL Paternina DNC Pleyadas JMC Raimat JMC JMC Señorio De Labarta The Duke DNC Torres WFB Urban Ribera DNC Vanidade Albarino WFB DNC Vina Pomal Rioja

EWNI • T YREVI RA D ED LIT IRE CT ITA O RY SP

Canti JMC JMC Cantine Settesoli Famigia Cielo CTP Flavorelli DNC GIV WFB Gruppo Italiano Vini JMC DNC La Deliziosa MASI WFB Monteguelfo UWM Ornellaia WFB Parlare Italiano UWM UWM Passo Sardo Santi JMC Sartori UWM JMC Villa Lanata Villa Mura UWM

THANK YO U•

•

drinksdirectory

... • ...... .... .... . . . ... •.

twitter.com: @Hosp_ReviewNI www.hospitalityreviewni.com DILLON BASS DRINKS INC JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD

DBS DNC JMC MCO PRL

PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS WOODFORD BOURNE NELSON SAUVIN

twitter.com: @Hosp_ReviewNI

PXO TNI UWM WFB NSL

www.hospitalityreviewni.com

tradeorganisations The Food Standards Agency Northern Ireland 10 A-C Clarendon Road Belfast BT1 3BG Tel: 028 9041 7700 Email: infofsani@foodstandards.gsi.gov.uk Food Standards Agency Northern Ireland was launched on 3 April 2000 and is accountable both to Parliament and the Northern Ireland Assembly. Its commitment is to improve food safety and standards and protect the health of the population in Northern Ireland in relation to food. Website: www.food.gov.uk/northern-ireland

‘Your business is our business’ 91 University Street Belfast BT7 1HP Tel: 028 9032 7578 Email: enquiries@hospitalityulster.org Web: www.hospitalityulster.org Twitter: @HospUlster Facebook: ‘Hospitality Ulster’ Chairperson: Mark Stewart Chief Executive: Colin Neill Hospitality Ulster is the voice of the retail licensed trade in Northern Ireland, representing pubs, bars, café-bars, hotels and restaurants.

HM Revenue and Customs Website: www.hmrc.gov.uk HM Revenue & Customs (HMRC) is responsible for the business of the former Inland Revenue and HM Customs & Excise. This includes collecting the bulk of tax revenue, as well as paying Tax Credits and Child Benefits. Greater Belfast Office Custom House Donegall Quay Belfast BT1 3GE Tel: 0843 504 0633 Northern Ireland counties Kilpatrick House 38-54 High Street Ballymena Co. Antrim. BT43 6DR T: 0843 504 0633 www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Excise & Customs Crownhill Court Tailyour Road Plymouth PL6 5BZ For enquiries relating to importing, exporting and Customs Relief and general excise matters, including the production and movement of alcohol and tobacco products, hydrocarbon oils, betting and gaming duties, and environmental taxes. Excise and Customs Helpline: 0300 200 3700 (Open 8.00 am to 8.00 pm Monday to Friday) Email enquiries: intenquiries@hmrc. gsi.gov.uk (Please include your VAT registration number if applicable and the name and postal address of your business.) Postal enquiries: See address above. (Please include your VAT registration number if applicable and the name and postal address of your business.) National Registration Unit Portcullis House 21 India Street Glasgow G2 4PZ Applications for Excise registration, licensing or approval and notifications of cessation or change of business, should go to Portcullis House. Claims for drawback of Excise duty or alcoholic ingredients relief should go to the National Drawback Centre, also at Portcullis House as above. Northern Ireland Corporate Tax Office (NIrCTO) Northern Ireland Corporate Tax Office Custom House Custom House Square Belfast BT1 3ET Tel: 03000 599 000 NIrCTO is part of HM Revenue & Customs (HMRC), established in July 2007 to help promote corporate inward investment and local business expansion in Northern Ireland. They aim to achieve this by working closely with companies and their financial advisors, local government and regional economic development bodies. Head of NI Corporate Tax Office: David Stewart

Institute of Hospitality Trinity Court 34 West Street Sutton Surrey SM1 1SH Tel: 020 8661 4900 Email: info@instituteofhospitality. org The Institute of Hospitality (formerly HCIMA) is the internationally recognised professional body for managers and potential managers in the hospitality industry. For over 70 years, the Institute has been dedicated to promoting innovation, education, skills, and the highest professional management standards in the international hospitality, leisure and tourism industries. Institute members are individuals rather than companies. Website: www.instituteofhospitality.org Northern Ireland Website: www.instituteofhospitalityni.co.uk Northern Ireland Branch Chairman: Marianne Hood

Northern Ireland Federation of Clubs c/o B7 Portview Trade Centre 310 Newtownards Road Belfast BT4 1HE Tel: 028 9045 9864 The Northern Ireland Federation of Clubs (NIFC) exists to cater for the needs of private member non profit-making clubs in Northern Ireland, acting as a lobbying body in all matters related to legislation and regulations pertaining to clubs. Website: www.nifederationofclubs.com Chairman: John Davidson Honorary Secretary: Bob McGlone JANUARY HRNI • 95

tradeorganisations

Northern Ireland Hotels Federation

nondepartmental public body of the Department of Enterprise, Trade and Investment and works closely with other tourism bodies to help develop the Northern Ireland visitor economy and to market Northern Ireland to incoming visitors.

The McCune Building, 1 Shore Road, Belfast BT15 3PG Tel: 028 9077 6635 The Northern Ireland Hotels Federation is a not-for-profit limited company, part of a history of hotel industry representation going back to 1922. Representing the hospitality sector in Northern Ireland, its main roles are identifying and reviewing issues affecting the industry and lobbying governments and the Northern Ireland Assembly on the economic and employment opportunities of tourism. Membership is open to all NITB Registered Hotels and Guesthouses as well as suppliers to the wider industry. Web: www.nihf.co.uk President: Gavin Carroll Chief Executive: Janice Gault E: janice@nihf.co.uk Twitter: twitter.com@nihf

Tourism Northern Ireland St Anne’s Court 59 North Street Belfast BT1 1NB Tel: 028 9023 1221 Web: www.tourismni.com Twitter: @nitouristboard Facebook: /discovernorthernireland Chief Executive Officer: John McGrillen NITB’s mission is to build the value of tourism to the local economy with a vision to confidently and passionately champion the development and promotion of the Northern Ireland experience. NITB is responsible for the development of tourism and the marketing of Northern Ireland as a tourist destination to domestic tourists, from within Northern Ireland, and to visitors from the Republic of Ireland. It is a 96 • HRNI JANUARY

operating the Code of Practice on the Naming, Packaging and Promotion of Alcoholic Drinks; to show leadership on best practice in the area of alcohol social responsibility through the actions of member companies; and to speak on behalf of members on these issues to inform public opinion and policy. Website: www.portmangroup.org.uk Chief Executive: David Poley Code Advisory Service: T: 020 7290 1460 E: advice@portmangroup.org.uk

People 1st Sector Skills Council for the hospitality, passenger transport, travel and tourism industries and the standards setting body for retail. Hospitality House 11-59 High Road, London, N2 8AB Tel: 0203 074 1222 Email: info@people1st.co.uk Web: www.people1st.co.uk Director of NI: Roisin McKee NI Office: 028 9089 0313 Mobile: 07976 748678 Email: roisin.mckee@people1st.co.uk NI Office: Premier Business Centre 20 Adelaide Street, Belfast, BT2 8GB People 1st (www.people1st.co.uk) is the sector skills council for hospitality, passenger transport, travel and tourism and the standards setting body for retail. Its role is to raise the productivity and professionalism of the tourism and visitor economy sector by helping employers tackle skills and recruitment needs. People 1st works with employers to set industry standards, ensure that quality development pathways are articulated and in place, and supports employers to maximise their training investment.

Food NI Limited Belfast Mills 71-75 Percy Street Belfast BT13 2HW Tel: 028 90 249 449 Email: info@nigoodfood.com Web: www.nigoodfood.com Facebook FoodNI Twitter @Food_NI Taste of Ulster (ToU) is a distinguished benchmark that promotes organisations which supply quality local food and service across all sectors of the Northern Ireland hospitality market. ToU inspects and accredits all of its members and only then can successful establishments enjoy the benefits of becoming a Taste of Ulster Member. Website: www.nigoodfood.com Chairman: John Best Chief Executive Food NI: Michele Shirlow Tourism Ireland Limited Beresford House, 2 Beresford Road, Coleraine BT52 1GE T: 028 7035 9200 E-Mail: corporate.coleraine@tourismireland. com Web: www.tourismireland.com Chief Executive: Niall Gibbons Chairman: Joan O’Shaughnessy

The Portman Group The Portman Group 20 Conduit Street London W1S 2XW Tel: 020 7290 1460 Email: info@portmangroup.org.uk The Portman Group is supported by the UK’s leading drinks producers and is concerned solely with the social responsibility issues surrounding alcohol. Its role is to encourage and challenge drinks producers to promote their products responsibly, mainly through

Tourism Ireland is the organisation responsible for promoting Northern Ireland and the island of Ireland overseas as a leading holiday destination. Tourism Ireland’s international website is www.discoverireland.com, which is rolling out in ten different language versions for 30+ markets around the world.

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tradeorganisations Local Council offices in Northern Ireland Antrim and Newtownabbey Borough Council, Antrim Civic Centre 50 Stiles Way Antrim BT41 2UB T: 028 9446 3113 Mossley Mill, Carnmoney Road North Newtownabbey BT36 5QA T: 028 9034 0000 W: www.antrimandnewtownabbey.gov.uk

Ards and North Down Borough Council, Town Hall The Castle Bangor BT20 4BT T: 0300 013 3333 E: enquiries@ardsandnorthdown.gov.uk W: www.ardsandnorthdown.gov.uk

Armagh City, Banbridge and Craigavon Borough Council, Craigavon Civic and Conference Centre PO Box 66 Lakeview Road Craigavon Co. Armagh BT64 1AL T: 0300 0300 900 E: info@armaghbanbridgecraigavon.gov.uk W: www.armaghbanbridgecraigavon.gov.uk

Belfast City Council, Belfast City Hall Belfast BT1 5GS T: 028 9032 0202 E: generalenquiries@belfastcity.gov.uk W: www.belfastcity.gov.uk

Causeway Coast and Glens Borough Council, Civic Headquarters Cloonavin 66 Portstewart Road www.hospitalityreviewni.com

Coleraine BT52 1EY T: 028 7034 7034 E: info@causewaycoastandglens.gov.uk W: www.causewaycoastandglens.gov.uk

Ballymena BT43 5EJ T: 0300 124 5000 E: enquiries@midandeastantrim.gov.uk W: www.midandeastantrim.gov.uk

Derry City and Strabane District Council,

Mid Ulster District Council,

Council offices 98 Strand Road Derry BT48 7NN Council offices, 47 Derry Road Strabane BT82 8DY T: 028 7125 3253 E: info@derrycityandstrabanedistrict.com W: www.derrystrabane.com

Fermanagh and Omagh District Council, The Townhall 2 Townhall Street Enniskillen Co. Fermanagh BT74 7BA The Grange Mountjoy Road Omagh Co. Tyrone BT79 7BL T: 0300 303 1777 E: info@fermanaghomagh.com W: www.fermanaghomagh.com

Lisburn and Castlereagh City Council,

Dungannon Office Circular Road Dungannon BT71 6DT Magherafelt Office Ballyronan Road Magherafelt BT45 6EN Cookstown Office Burn Road Cookstown BT80 8DT T: 0300 013 2132 E: info@midulstercouncil.org W: www.midulstercouncil.org

Newry, Mourne and Down District Council, District Council Offices Oâ&#x20AC;&#x2122;Hagan House Monaghan Row Newry BT35 8DJ T: (Council) 0300 013 2233 (Planning) 0300 200 7830 E: info@nmandd.org W: www.newrymournedown.org

Northern Ireland Court Service

Island Civic Centre Lagan Valley Island The Island Lisburn BT27 4RL T: 028 9250 9250 E: enquiries@lisburncastlereagh.gov.uk W: www.lisburncastlereagh.gov.uk

Antrim Court Office The Courthouse

Mid and East Antrim Borough Council,

Armagh Court Office The Courthouse

The Braid 1-29 Bridge Street

The Mall Armagh

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30 Castle Way Antrim BT41 4AQ T: 030 0200 7812 F: 028 9448 3160 E: antrimcourthouse@courtsni.gov.uk

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tradeorganisations BT61 9DJ T: 030 0200 7812 F: 028 3752 1876 E: armaghcourthouse@courtsni.gov.uk

Dungannon Court Office

F: 028 7963 4063 E: magherafeltcourthouse@courtsni.gov.uk

The Courthouse 46 Killyman Road Dungannon

Newry Court Office

BT71 6DE

The Courthouse 23 New Street Newry BT35 6JD T: 030 0200 7812 F: 028 3025 4244 E: newrycourthouse@courtsni.gov.uk

T: 030 0200 7812 F: 028 8772 8169

Ballymena Court Office The Courthouse Albert Place Ballymena BT43 6DY T: 030 0200 7812 F: 028 2566 7977 E: ballymenacourthouse@courtsni.gov.uk

Belfast Combined Courts Laganside Courts Oxford Street Belfast BT1 3LL T: 030 0200 7812 F: 028 9041 2283 E: csmlaganside@courtsni.gov.uk

E: dungannoncourthouse@courtsni.gov.uk

Enniskillen Court Office The Courthouse East Bridge Street Enniskillen BT74 7BW T: 030 0200 7812 F: 028 6634 3662 E: enniskillencourthouse@courtsni.gov.uk

Limavady Court Office The Courthouse Main Street Limavady BT49 0EY T: 028 7772 2688 F: 028 7776 8794 E: limavadycourthouse@courtsni.gov.uk

Coleraine Court Office The Courthouse 46A Mountsandel Road Coleraine BT52 1NY T: 030 0200 7812 F: 028 7035 9376 E: colerainecourthouse@courtsni.gov.uk

Lisburn Court Office The Courthouse Railway Street Lisburn BT28 1XR T: 030 0200 7812 F: 028 9262 5064 E: lisburncourthouse@courtsni.gov.uk

Craigavon Court Office The Courthouse Central Way Craigavon BT64 1AP T: 030 0200 7812 F: 028 3831 4341 E: craigavoncourthouse@courtsni.gov.uk

Londonderry Court Office

Newtownards Court Office The Courthouse Regent Street Newtownards BT23 4LP T: 030 0200 7812 F: 028 9182 4633 E: newtownardscourthouse@courtsni.gov.uk

Omagh Court Office The Courthouse High Street Omagh BT78 1DU T: 030 0200 7812 F: 028 8225 6275 E: omaghcourthouse@courtsni.gov.uk

Strabane Court Office The Courthouse Derry Road Strabane BT82 8DT T: 030 0200 7812 F: 028 7138 4090 E: strabanecourthouse@courtsni.gov.uk

The Courthouse Bishop Street Londonderry BT48 6PQ T: 030 0200 7812 F: 028 7130 4753 E: londonderrycourthouse@courtsni.gov.uk

Downpatrick Court Office The Courthouse English Street Downpatrick BT30 6AB T: 030 0200 7812 F: 028 4461 0678 E: downpatrickcourthouse@courtsni.gov.uk 98 â&#x20AC;˘ HRNI JANUARY

Magherafelt Court Office The Courthouse Hospital Road Magherafelt BT45 5DG T: 028 7963 2121 twitter.com: @Hosp_ReviewNI

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AMUSEMENT & LEISURE

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COFFEE SUPPLIERS

NEXT ISSUE... FEBRUARY 2018

DEADLINE: Editorial: FRIDAY 5 JANUARY Contact: Alyson Magee T: 028 9026 4175 e: a.magee@independentmagazinesni.co.uk Advertising: FRIDAY 5 JANUARY Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

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DRINK DISTRIBUTORS

N. IRELAND CONTACTS CUSTOMER DEVELOPMENT MANAGER

Richard McCluskey 07971 508682 CUSTOMER DEVELOPMENT EXECUTIVES

Ryan Brown 07971 508739 Carla McGreevy 07971 508732 Tel: 01962 762100 www.bacardi-martini.co.uk www.bacardi.com

COUNTERPOINT WHOLESALE IRELAND 14 Kilbegs Road, Antrim, Northern Ireland. BT41 4NN Tel: 0808 1011 610 Email: info@counterpointireland.com Web: www.counterpointireland.com National Sales Manager: Cathy Fox Tel: 07974 319551 Key Accounts Manager: Brenda McGale Tel: 078017 53562 Wine Manager: Jonny Callan Tel: 078017 53603 Account Development Executives: Belfast Denise Stone Tel: 078017 53552 Co Down Brendan Kearney Tel: 077958 17279 Armagh, Tyrone & Fermanagh Marie Mcintosh Tel: 077203 48111 Derry, Antrim & North-West Tyrone Emma Nugent Tel: 078017 53590

AVAILABLE FROM ALL GOOD WHOLESALERS 100 â&#x20AC;¢ HRNI JANUARY

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DRINK DISTRIBUTORS

4 Annagh Drive, Portadown, Craigavon, BT63 5WF Tel: 028 38333102 Fax: 028 38335916 www.jemccabe.com Company Chairman: Paul Hunt Managing Director: Robert Davis Sales Manager: Michael Millar

SCOTCH WHISKY Famous Grouse Whyte & Mackay Teacher’s The Claymore MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O Isle of Jura 10 Y-O IRISH WHISKEY Connemara Single Malt Pearce Lyons Whiskies CANADIAN WHISKEY Canadian Club BOURBON Jim Beam Jim Beam Double Oak Jim Beam Devil’s Cut Jim Beam Maker’s Mark RUM Brugal COGNAC Courvoisier BRANDY E & J Gallo De Lange Napoleon VODKA Stolichnaya New Amsterdam Vladivar Boru Skyy GIN Ha’penny Mĺl Gunpowder Adnams Copperhouse Jawbox Malfy Bulldog LIQUEURS AND SPECIALITY DRINKS Jägermeister Aftershock Sourz Luxardo Drambuie Bols Liqueurs Glayva Galliano Irish Mist Midori Ouzo 12 Licor 43 PORT, SHERRY, & VERMOUTH Dow’s Warre’s Harveys FORTIFIED WINE Buckfast Tonic Wine BEER / CRAFT BEER Foxes Rock Adnams Kentucky Ales Boyne Brewhouse Kingfisher Shipyard IPA Hobgoblin CIDER Tempted Cider Armagh Cider PREMIUM MIXERS Fentimans

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NEW ZEALAND Villa Maria Estate Esk Valley Mud House Leftfield AUSTRALIA Hardys Banrock Station McWilliams Hanwood Estate Evans & Tate CALIFORNIA Barefoot Gallo Family Vineyards Dark Horse Apothic Geyser Peak CHILE Errazuriz Caliterra Gato Negro 35 South Acon Cagua Montes La Palma ARGENTINA Nicholas Catena Argento La Celia SOUTH AFRICA Boschendal Tall Horse Douglas Green FRANCE Cordier Mestrezat Chateau La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Guy Saget Louis Bernard Louis Jadot GERMANY Three Princes ITALY Orsola Prosecco Bolla Prosecco Canti Villa Lanata Antinori Cantine Settesoli Gruppo Italiano Vini Santi SPAIN Faustino Raimat Legaris Bodegas Campillo Señorio De Labarta Pleyadas Codorniu Cava CHAMPAGNE Laurent Perrier Alfred Gratien Piper Heidsieck

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DRINK DISTRIBUTORS

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ADVERTISE HERE FOR AS LITTLE AS £40 PER MONTH Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

ENERGY SUPPLIERS

FOODSERVICE

HOSPITALITY SOLUTIONS DO YOU REQUIRE EXPERT HELP WITH YOUR BUSINESS? With over 25 years as an owner/operator of some of Belfast’s best known bars & hotels we assist the hospitality industry in the following areas: · New Business Start Up Guidance · Operational Support and Reviews · HR Issues · Mystery Shopper Visits · Interim Management · Distressed Business Support · Licensing & Legislation · Marketing & Outreach If your business is underperforming in any area, please give Andrew a call for more information.

CALL TODAY: +44(0)77969 57009

“Hospitality Review NI is the businessto-business trade magazine for NI.” www.hospitalityreviewni.com

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INDUSTRIAL CLEANING

INDUSTRY ORGANISATIONS

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

INDUSTRY ORGANISATIONS

PROPERTY CONSULTANTS

web: www.instituteofhospitality.org/branches/northern-ireland email: nibranch@instituteofhospitality.org Chairman: Marianne Hood FIH Vice Chairman: Siobhan O’Sullivan MIH

Promoting professionalism within the hospitality industry through life-long learning.

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www.ouichefni.com Supplying Northern Ireland’s leading restaurants 1 Princess Anne Road, Portavogie, BT22 1DT E: sales@stillwatersfishing.co.uk

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JANUARY HRNI • 105

q&a

THE LAST WORD SOCIAL

FAVOURITE FOOD: Seafood (all seafood). FAVOURITE RESTAURANT: Le Caprice in london (nb: i’m not a regular visitor) LAST HOTEL YOU STAYED AT: Parknasilla Resort, Killarney. LAST BAR/NIGHTCLUB YOU VISITED: I have a very lively toddler, so, to be honest, I can’t remember the last time I was out, let alone to a nightclub. FAVOURITE PLACE IN WORLD: Scottish Highlands; remote, peaceful, clean air and a world away from it all. LAST HOLIDAY: Summer holiday was last year to Kerry (need to get planning next one!)

DRINKS

FAVOURITE HOT DRINK: It’s got to be a very milky latte. FAVOURITE SOFT DRINK: Any fruit drinks. BEER OR CIDER: Cider WHITE OR RED WINE: Red wine WHISKEY OR BRANDY: Neither! GIN OR VODKA: Vodka COCKTAILS OR BUBBLY: Bath

NAME

EVE TUMILTY

COMPANY

THE MERCHANT HOTEL

“LIFE IS SHORT AND WE SHOULD RESPECT EVERY MOMENT OF IT.”

JOB TITLE

ONE ITEM YOU COULDN’T LIVE WITHOUT? Lip gloss, lip gloss and more lip gloss.

EXECUTIVE HOUSEKEEPER HOW LONG HAVE YOU BEEN IN THIS ROLE? Just over seven years. DESCRIBE A TYPICAL DAY? A typical day for me would be managing a full house of rooms and a very busy operation that includes monitoring stock levels and linen, attending meetings, cost control, plus staff management, planning ahead, training new starts and ensuring the property is maintained to AA 5 red star standards. WHAT WAS YOUR FIRST JOB? As a student, I was a part-time housekeeper in the Templeton Hotel in Templepatrick. 106 • HRNI JANUARY

ENTERTAINMENT

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Barack Obama, Mrs Brown, Gordon Ramsey (as I think my culinary skills with my fan oven could be under pressure that night) and Patrick Swayze.

FAVOURITE TV SHOW: Anything with ‘The Real Housewives of’ in the title, although the Beverly Hills one would be a particular favourite – it’s a bit of necessary escapism. FAVOURITE FILM: It’s an old one but it’s got to be Braveheart. FAVOURITE ALBUM CURRENTLY LISTENING TO: Pink FAVOURITE BAND: Mumford & Sons LAST BOOK READ: The Fox’s Socks. It’s a flap book - it’s a great read with a happy ending; spoiler alert: he finds his socks! FAVOURITE CELEBRITY: Peter Kay, we all need a bit of his humour in our lives.

WHAT IS YOUR IDEAL JOB? Housekeeper on private island, where I only have to work an hour a day if I want. FAVOURITE QUOTE? Life is short and we should respect every moment of it. INSPIRATION IN YOUR LIFE? My hard-working dad. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Don’t stress, put your head down and power through, it will all work out, it has to!

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