APRIL 2019
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
APRIL 2019
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
HOSPITALITY SECTOR REAFFIRMS NO-DEAL OPPOSITION
TRAINING & DEVELOPMENT: OUR APRIL EDITION CELEBRATES UP & COMING TALENT ACROSS OUR CHEF PROFILE & LATEST STUDENT NEWS FROM LOCAL COLLEGES P8 & P14
ALL FIRED UP: SPOTTING A GAP IN THE NORTHERN IRELAND MARKET, MOIRA COUPLE ROGER & EMMA ALLEN SET UP THE GREAT OUTDOORS BBQ CO. THREE YEARS AGO PS16-17
me - 9th April 2019
st t of Northern Ireland food in pieces.
12.45
Lunch Bred & Board - food with a twist from the Culloden chefs.
e Ballantine, Compere
14.00
Critic’s Choice William Sitwell on culinary controversy and the role of the media.
14.30
The Spirit of Tourism Greg Hughes on the unique story of Irish Whiskey.
14.50
Tour Talk The hunger for food tourism from Phil Irvine.
15.30
Takeaway Bag The Summit concludes with a takeaway for every delegate, featuring the finest food and drink along with some special gifts.
otlight with Blackiston
Tomorrow turologist, Dr Morgaine Gaye, ’s next for food.
king Break ffee and the chance to chat ft food companies.
it up Digitally ogger, Ciara Attwell on the f social media.
g London’s Larder de track on London’s Borough with David Matchett.
v Mainstream ges, insights and opinions.
All day
Dr Morgaine Gaye
TASTE OF TOURISM: MICHELIN STAR Book online now at FOOD CHEF GALTON BLACKISTON, tasteoftourism.com FUTUROLOGIST DR MORGAINE GAYE & FOOD CRITIC WILLIAM SITWELL ARE AMONG Tourism Summit takes place on 9th April in the YEAR’S Culloden Estate & Spa. This full-day THIS SPEAKERS PS36-37 s breakfast, lunch and refreshments. Delegates leave with a special Takeaway Bag and
n from some amazing, internationally-acclaimed speakers.
d
What you get
How to book
staurant, bar or any with a food element, this r you. Here’s a snapshot of .
Taste of Home Breakfast Iconic brands, traditional fare and intriguing healthy options start the day off right.
Cost Tickets for Taste of Tourism are priced at £95 inc VAT. This includes all meals, refreshments, takeaway bag and the full speaker programme.
ces and what’s next for ist, Dr Morgaine Gaye.
s Sitwell; blogger, Ciara h Market’s David Matchett ans and fussy eaters.
Summit is supported by
us here,” said Colin Neill, chief executive of Hospitality Ulster. “The hospitality sector has far too much to lose in a no-deal scenario in terms of wholly unwanted direct impacts to the likes of its workforce and supply chains. How are we as an industry expected to prosper and contribute to the Northern Ireland economy when we are seemingly headed towards a cliff edge with dire and serious consequences as specified by David Sterling.” A local agri-food alliance comprised of the Northern Ireland Food and Drink Association, Ulster Farmers’ Union and organisations representing the poultry, pork, dairy, meat export and bakery sectors, has also highlighted the potential of no deal to ‘deal a fatal blow to indigenous food production in the UK and in particular Northern Ireland’. ‘It would crush our farming base, destroying family businesses within weeks and would decimate investment leading to closures and job losses. We would also face gridlock on our roads and at our ports with the increased volume of goods coming from the Republic of Ireland in transit to Great Britain,’ said the Alliance.
Artisan Marketplace Sample local produce and meet small producers.
Every delegate gets a free copy of Ciara Attwell’s book, My Fussy Eater, along with a Takeaway Bag full of local goodies!
Blackiston, shares his vision m to keep cooking.
R
epresentatives of the local hospitality industry have again highlighted the potentially catastrophic consequences of a no-deal Brexit for the Northern Ireland economy as the March 29 deadline approaches. While MPs voted against a no-deal scenario on March 13, the vote is not thought to be legally binding, with potential still existing for the UK to leave the EU without a deal at the end of March. MPs rejected Prime Minister Theresa May’s proposed withdrawal deal again on March 12, and voted in favour of extending the March 29 deadline under Article 50 on March 14. Any extension to Article 50 is, however, subject to approval by the 27 other member states of the EU. Hospitality Ulster voiced its continued opposition to a no-deal Brexit after David Sterling, head of Northern Ireland’s Civil Service, warned it would have grave consequences for the NI economy in a letter to local political parties. “This letter only serves to re-affirm what a complete mess a no-deal situation would be for Northern Ireland and the negative impact it will have on
Bred & Board - food with a twist Lunch includes food for sharing, grazing and enjoying the best local products.
Special early-bird deals are available by booking online at tasteoftourism.com.
Artisan Marketplace Taste the finest food and drink throughout the day from our craft producers.
Additional information on the website at tasteoftourism.com or by calling 028 9077 6635.
Takeaway Bag A selection of artisan samples and a free book for all delegates.
HILLSBOROUGH CASTLE: UNVEILS THE RESULTS OF A FIVE-YEAR, £20M INVESTMENT PROJECT TO TRANSFORM THE HISTORIC SITE & GARDENS INTO A MAJOR VISITOR ATTRACTION P40 www.hospitalityreviewni.com
CELEBRATING THE TOP 100 HOSPITALITY BUSINESSES
N
orthern Ireland’s Top 100 Hospitality Businesses 2019 were revealed in a star-studded ceremony on February 27 at Titanic Belfast. This year’s coveted list was decided by a panel of independent judges, headed up by food critic From left, Connor & John McGirr, Sally’s of Omagh; Darrell Joris Minne. The prestigious Montgomery, Galgorm Resort & Spa; Rachael Eastwood, Guildhall Taphouse, Derry-Londonderry; Alain Kerloc’h, OX, Belfast; and ceremony was hosted Mark Stewart, chairman, Hospitality Ulster. by acclaimed stand-up comedian Colm O’Regan and attended by a number of VIP guests including former Ireland rugby captain, Brian O’Driscoll and sports pundit, Adrian Logan. See ps30-31 for more, and the full Top 100 can be viewed online at www. Top100NI.com.
twitter.com: @Hosp_ReviewNI
APRIL HRNI • 3
editorialcomment 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
Find us on Facebook: www.facebook.com/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com 4 • HRNI APRIL
WHERE DO YOU START… AND WHEN WILL IT END…
A
t the time of writing, beleaguered Prime Minister Theresa May has suffered a second resounding rejection of her withdrawal deal; MPs voted against a no-deal Brexit but that vote is not regarded as legally binding; and MPs voted in favour of seeking an extension to Article 50 and the March 29 deadline for EU withdrawal but such an extension would require agreement among the other 27 members of the EU. Apparently, it is still possible for the UK to leave the EU by the time the next magazine comes out, but more likely the endless cycle of meaningless votes will continue interminably. Equally excruciating is our politicians poncing around Washington DC for St Patrick’s Day and issuing invites for President Donald Trump to attend The Open at Royal Portrush. Props for shining the spotlight on The Open, but maybe we don’t want Northern Ireland’s biggest ever sporting event to turn into an anti-Trump demo. As the months roll on towards the third year of no government in Northern Ireland, leaving gaff-stricken Secretary of State Karen Bradley to pass an NI Budget failing to address the urgent issue of business rates, their ability to enjoy jollies in the US while unable to make any progress towards reforming the government is beyond galling. Beannchor’s Bill Wolsey, who refreshingly never shies away from speaking his mind, spoke out on Radio 4’s Today programme last month to highlight the analogy of our ineffectual two main political parties; one of which couldn’t organise a drink in a brewery and the other trying to close the brewery. Wolsey also cheekily mentioned he was hedging his bets like Brexiteer extraordinaire Jacob Rees-Mogg and investing in the Republic of Ireland, with Northern Ireland facing a ‘double-whammy’ of uncertainty around Brexit and the suspended Executive. Beannchor is also continuing to invest
in its home market as, thankfully, are many other hospitality operators and our pages this month feature news of another raft of new, proposed or expanded hotels. Also this month, we are pleased to shine a spotlight on our local catering colleges, with a Belfast Met student filling the chef profile on p8 and a showcase of, in particular, activity among Southern Regional College students on p14. With the chef shortage among the most critical issues facing the hospitality industry, supporting and celebrating student chefs – and highlighting the career paths available - has never been more important. Moving on to tourism, and momentum continues to build towards The Open with Tourism NI taking its roadshow around the province and Tourism Ireland continuing its Global Greening initiative for St Patrick’s Day, which will be but a memory by the time this edition drops on doorsteps. UU’s Peter Bolan, meanwhile, offers his usual insightful perspective on the phenomenon of ‘overtourism’ and the importance of spreading growth in tourism both geographically and throughout the year. And for a bit of glamour, turn to ps30-31 to see who was there and what they wore at The Top 100 Hospitality Businesses 2019 in Titanic Belfast at the end of the February. To adopt the parlance of sports reporters, in line with the special guest theme for the evening (what a goal… what a match…etc) what a night. Comedian Colm O’Regan proved himself more than up to the task of managing a boisterous crowd, the food was fantastic and San-Greal’s Palomas were outstanding. Congratulations to all of the Top 100, with special mention due to the two guys from The Spaniard for descending the replica Titanic staircase with such elan.
Hospitality Review NI is a part of the Independent Press Standards Organisation (IPSO). If you believe you have been unfairly treated, you can contact IPSO in writing via its website for guidance on what to do. The service is free. IPSO can then advise on whether it’s likely you have grounds for a complaint and what to do about it. The normal procedure is for the complainant to then contact the publication’s editor directly. If no agreement is reached, the complainant can go back to IPSO to look for an adjudication, or for it to take over the complaint. Full details are available at www.ipso.co.uk. Alternatively, email complaints@ipso.co.uk, or inquiries@ipso.co.uk, or telephone 0300 123 2220, or the out-of-hours emergency number: 07659 152 656. Or write to: IPSO, c/o Halton House, 20-23 Holborn, London EC1N 2JD. twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
news
BELFAST LAUNCHES ITS LARGEST DEDICATED BUSINESS TOURISM CAMPAIGN
Pictured are representatives from all 13 partners, led by Gerry Lennon (Visit Belfast) and John McGrillen (Tourism NI).
V
isit Belfast has launched a new marketing campaign designed to rapidly accelerate the volume of inbound business conferences and events taking place in the city. Emphasising the importance of business tourism to Belfast and Northern Ireland and developed by Visit Belfast with 13 major partners from the city’s thriving tourism industry, Belfast Makes Sense was officially launched at the start of International Confex 2019 in London. Focused on GB and international
markets, the digital-led campaign is the largest dedicated business tourism marketing initiative ever undertaken by the city, incorporating a new website, compelling video content, targeted advertising and public relations to support ambitious sales growth. The year-long campaign will also feature a range of high-profile conference and event organisers and new testimonials from previous clients who are championing the city based on their own positive experience.
HOTELS FEDERATION CELEBRATING 20TH ANNIVERSARY
T
he Northern Ireland Hotels Federation was officially founded in March 1999, following a meeting of hoteliers in what was the Stakis Hotel Templepatrick at the start of that year. The aim was to set up an accommodation-focused body that would represent the needs of its members at a time of rapid growth for the tourism sector. Twenty years later, the The first NIHF Board included Howard Hastings, the late Sean Small, Margaret Nagle, Charles Kelly, the late Rodney Watson, John Mooney, hotel industry and tourism Matthew Mullan and Ramesh Rana. are still growing but challenges remain - Brexit, the lack of government, skills and recruitment - to name a few. In celebrating its 20th anniversary, the Federation continues to focus solely on the accommodation sector and is here to help hoteliers and to lobby for the things that matter to them. The Federation has a range of events planned throughout the year, culminating in the 20th Hospitality Exchange conference and exhibition in October. For more information, visit nihf.co.uk. www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
LATEST PORTMAN CODE COULD DAMAGE BURGEONING CRAFT BEER SECTOR New Portman Group Code guidance will damage the market for specialty beers such as imperial stouts, porters and IPAs, according to the Society of Independent Brewers (SIBA). SIBA issued the caution after the Portman Group published the sixth version of its Code of Practice on the Naming, Packaging and Promotion of Alcoholic Drinks in February. Welcoming much of the updated code as sensible, including new measures to prevent alcohol packaging causing serious or widespread offence, protection for the vulnerable in society and preventing associating alcohol with illegal behaviour, the new guidance on ‘immoderate consumption’ could be very damaging for independent craft brewers, it says. “New guidance on the ‘immoderate consumption’ rule threatens new, innovative specialty beer styles like Imperial Stouts, Porters, IPAs and British interpretations of traditional strong Belgian styles - many of which are now being packaged in large cans designed for sharing and sold at a premium price point,” said Mike Benner, chief executive. “SIBA is disappointed that the Portman Group are pressing ahead to introduce new guidance which says that ‘single-serve’, non-resealable containers shouldn’t contain more than four units of alcohol.”
FOUR WINTER ROUTES AXED FROM BELFAST INTERNATIONAL Ryanair has blamed air passenger duty and a weak market in the UK for pulling four winter routes from Belfast International. The budget airline has said it will not run flights to three Polish destinations this winter, with Malta also being cut from the schedule. Flights to London Stansted and Manchester are also being reduced. Ryanair has confirmed just nine routes from Belfast International Airport for its 2019 winter schedule.
APRIL HRNI • 5
news
FITZWILLIAM HOTEL CELEBRATES 10 YEARS AT THE HEART OF BELFAST
T
he five-star Fitzwilliam Hotel celebrated its 10th birthday last month after opening its doors to the public for the first time in March 2009. Working hard to provide personal experiences for its guests, ‘The Fitz’ welcomes over 60,000 guests each year, including high profile names such as Rihanna, Katy Perry, and Hillary and President Bill Clinton. Investment in recent years has totalled £5m, with the latest phase of refurbishment including the addition of Pictured on the Fitzwilliam’s new penthouse balcony are long-serving employees Marian McGreevy, James a further 16 luxury bedrooms and new McAteer, Caroline Snowden, Stephanie Sheerin and Terry Brady with Janine Gelston, director of Sales and meeting rooms. Marketing and Cian Landers, general manager. A new Penthouse on the ninth floor, representing a £400,000 investment in itself, is a stand-out space with panoramic views over the city, a private wrap-around roof terrace and baby grand piano. Employment totals 140, around one to each of the 146 rooms, a number of whom have worked there since it opened.
HASTINGS DUCK GETS A DERRY GIRLS MAKEOVER
T
o celebrate the launch of the new series of Derry Girls last month, the Everglades Hotel commissioned a fourfoot duck, Michelle, dressed in the girls’ school uniform. The North West hotel commissioned Chris Suitor, tailor to the stars, to ensure Michelle looked the part in her official Derry Girls uniform. The duck will remain on site to offer photo opportunities to guests.
The Derry Girls duck with Neil Devlin, general manager, Everglades Hotel.
HISTORIC BELFAST CHURCH TO BECOME £8M HOTEL
GREEN LIGHT FOR £8.3M HOTEL NEAR GAME OF THRONES LOCATION
A
former hotel in Co Down looks set to be revived after planning officials signed off on proposals to build a new 51-bedroom resort on the site. Up to 70 hospitality jobs are expected to be created by the new four-star Inch Abbey Hotel, Downpatrick, which takes its name from the nearby monastic ruins. The Abbey on the River Quoile, just north of Downpatrick, was a film location for Game of Thrones and now regularly features on tourist trails for fans of the series.
T
he company behind plans to turn a church and parochial house into a restaurant and hotel has said that it will spend £8m and create 100 jobs on the Ormeau Road project. Galgorm Collection’s plans for the derelict Holy Rosary Church have been recommended for approval by planners at Belfast City Council. According to Galgorm Collection, the building will be ‘carefully restored and preserved’ to accommodate 18 bedrooms, a bar and restaurant.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
news
HOME SECRETARY MUST MAKE ALLOWANCES FOR NORTHERN IRELAND BY COLIN NEILL, CHIEF EXECUTIVE, HOSPITALITY ULSTER
T
he hospitality industry in Northern Ireland sustains around 60,000 jobs and forms the backbone of the tourism sector, and as such has benefited from the developing tourism economy of the region. However, the expansion of the hospitality industry to meet the needs of the growing tourism economy, has added to the challenge of recruiting staff at all levels. Many businesses rely on recruitment from other EU member regions. Difficulty in recruiting people is something that is reflected across many businesses, but when your sector is reliant on what the government calls semiskilled and non-skilled workers, it is more complex. Better described as soft skilled, many have considerable skill levels, but these aren’t based on academic qualifications. The UK government has made it clear that it wants to curtail the number of migrant workers, which creates a serious problem. We will have 30,000 job vacancies to fill by 2024 – a volume of workers we simply don’t have here
within our own population. Right now, we need 2,000 chefs to meet demand. The recent white paper from the Home Office on post-Brexit migration thresholds on workers coming into the UK has made for difficult reading for our sector. It simply does not address issues such as the outof-kilter £30,000 pay threshold for access and a skills requirement beyond the roles within the wider hospitality sector. Despite recognising Northern Ireland’s unique labour challenges, it fails to understand that lower skilled and non-skilled workers provide the necessary support for the skilled and semi-skilled jobs which are just as important. We have a worker shortage, yet the government wants to make the situation worse – what sort of policy is that? The simple fact is that the Home Secretary Sajid Javid must get his head out of the gloomy Brexit clouds and make for greater allowances for Northern Ireland in general and the hospitality sector in particular. Migrant workers bring international experience and are
OPINION an integral part of our hospitality workforce in Northern Ireland and are a key component of the success of our offer which is a pillar of the economy. To make this happen, we need our Secretary of State Karen Bradley to apply real pressure to her Cabinet colleague and not pay us lip service. We challenge her to actively lobby on our behalf during the current consultation period of the white paper. If she does not, and the potential hospitality sector workforce is restricted and curtailed in who it can employ, it will be clear that little was done to affect change on our behalf. We can’t take that risk and need action now. We need to protect those not from here that they can continue to work in existing employment and ensure mutual recognition of qualifications on the island of Ireland post-Brexit. Overall, we need a migration policy that takes account of the Northern Ireland Shortage Occupational List, but if a regional approach is not achievable, then a UK-wide migration scheme with a Northern Ireland bolt-on Sectoral Based Scheme for hospitality is critical.
BUDGET SLAMMED MAKING THE VOICE OF THE NI AS OWN GOAL HOSPITALITY SECTOR HEARD W IN THE NORTH WEST
H
ospitality Ulster Chief Executive Colin Neill has joined his counterparts at Manufacturing NI and Retail NI, respectively Stephen Kelly and Glyn Roberts to present their New Deal report to Derry and Strabane District Council. The three organisations have formed a strategic partnership to create a radical plan for action to reboot the Northern Irish economy. The plan outlines solutions that would ensure a high growth rate, ambitious levels of productivity and more and better jobs. “A lack of a functioning devolved administration at Stormont has frustrated business leaders across Northern Ireland,” said Neill. “However, this plan will allow any restored administration to hit the ground running.” From left, Colin Neill, Stephen Kelly and Glyn Roberts.
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
elcoming additional money for the health service, broadband and infrastructure projects, Hospitality Ulster has criticised the NI Budget, unveiled last month, for failing to address the issue of disproportionately high business rates in Northern Ireland. “Businesses in GB with a NAV of £51,000 now get 30% business rate relief, so a pub in Sheffield with a rateable value of £37,750 will save £6,178 in business rates next year, whilst the same pub here gets nothing,” said Colin Neill, chief executive. “This Budget may plug a gap but has missed the boat in terms of addressing our out-of-control business rates and funding to assist the development of our town and cities across Northern Ireland. We need a budget that helps the likes of the hospitality sector proposer and plan for the medium to long term.”
APRIL HRNI • 7
chefprofile
CHEFPROFILE
BEN COCHRANE, TRAINEE CHEF, SHU RESTAURANT, BELFAST
WHEN DID YOU FIRST GET INTO COOKING? My first job was working as a kitchen assistant at Orchards Cookery School in Bidford-On-Avon. This was a great first step into the world of hospitality and gave me a hunger to become a chef. I was inspired by the local produce I could get my hands on and what I could create. I love seeing a dish come to life. HAVE YOU ANY CULINARY QUALIFICATIONS? I am currently studying for a City and Guilds Level 2 NVQ Diploma in Professional Cookery at Belfast Met. I attend college two days a week then get hands on experience working at SHU restaurant on the Lisburn Road for the remainder of the week. WHAT IS YOUR BACKGROUND IN THE TRADE? Working in Orchards Cookery School was a great place to start and just fuelled my desire to progress further in the hospitality industry. I went on to work for two seasons in Val D’Isère, France as a chalet host which involved cooking all meals for upwards of 14 people. I then returned home and applied for the apprenticeship programme at Belfast Met which presented me with the opportunity to work in SHU. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? My brother has always been very supportive of me and has played a key role in fuelling my desire to work in the catering industry. Although not a chef, he has a real flair for cooking and creates some fantastic dishes. My dad’s cousin is the well-known local chef Paula McIntyre so you could say cooking is in our blood! WHEN DID YOU JOIN YOUR CURRENT VENUE? I have been working at SHU Restaurant since September 2018. WHAT STYLE IS YOUR COOKING? Before I started working in SHU, my style was quite casual, bistro food. However, 8 • HRNI APRIL
since working in SHU, I have refined my style and adapted my cooking to suit the fine dining menu we deliver at the restaurant. I recently had the amazing opportunity to travel to India and take part in a cookery competition. This was my first time doing anything like this and I’m proud to say that out of 50 participants worldwide, I came 22nd. I was only 1.7 marks from getting into the final. I am hoping to utilise some Indian cuisine influences in my cooking - maybe a fusion for the future. WHAT IS YOUR FOOD SOURCING POLICY? Northern Ireland produces some of the finest ingredients with outstanding flavour and taste so local souring is something that I feel very passionate about. Our farmers and producers are dedicated to traceability and passionate about quality so it’s really important that as chefs we are seen to be supporting them.
WHAT SIZE IS YOUR STAFF? There are 10 staff at SHU including Brian McCann the head chef and another apprentice from my Belfast Met course. We work on a rota basis so I have the opportunity to learn skills from the very talented team of kitchen staff. WHOSE CAREER WOULD YOU WISH TO EMULATE? Working under Brian in SHU has really inspired me. He has had a fantastic career to date and tells some amazing stories. I would be more than happy to follow in his footsteps. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I love outdoor sports and am quite adventurous. When I can, I enjoy winter sports such as skiing and snowboarding. I also play football once a week.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
foodnews
HOW WE DEVELOP AWARENESS AMONG YOUNG CHEFS OF THE QUALITY OF OUR FABULOUS FOOD AND DRINK BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI
F
ood NI’s longstanding focus on assisting the training and skills development of young chefs here, through introductions to smaller food and drink producers, was demonstrated recently by a programme of visits to companies in the Mournes. The principal objective of what we regard as a vitally important initiative is to increase awareness among trainee chefs and their tutors of the wide variety of premium quality and outstandingly delicious produce now to be found across Northern Ireland. We’ve introduced trainee chefs to dozens of smaller producers here over the past few years. We are keen to see the chefs including more local produce in their menus in unique dishes. In addition, we hope that, by promoting contacts between chefs and producers, they will continue to work together in the development of innovative products and broaden the base of Northern Irish gastronomy for the longterm benefit of the local food industry and tourism. The latest visit saw around 20 young chefs and their tutors meeting Bernard Sloan and his team at the highly successful and impressive Whitewater Brewery in Castlewellan, then on to sample the very best seafood at Rooney Fish in Kilkeel, a leading Northern Ireland exporter of fish and shellfish, and finally to the
multi-award-winning Millbay Oysters in nearby Carlingford Lough. Whitewater has invested extensively in the new brewery and beers, which are now being exported as far as Japan and Singapore. One of the beers, in addition, gained a major award at Hungary’s biggest festival and could soon be selling products there. The visits to Rooney Fish and Millbay Oysters were hosted by Andrew Rooney, who also showed the visitors how best to shuck his wonderful oysters which have won three Great Taste awards and were last year’s overall winner in the Blas na hEireann awards. We have wonderful fish and seafood which deserves to be featured to a much greater extent on restaurant menus here and in shops. Kilkeel has been a hot bed of advancement in recent years with
companies like Sea Source exhibiting at Balmoral Show, and other local businesses promoting fish boxes. Interestingly, I heard celebrity chef James Martin praising the quality of our seafood in his popular BBC television series. He described langoustines from Strangford Lough as the world’s best. And our crabs are prized for their quality and taste in China and Japan. The companies, I am delighted to report, are active Food NI members. Taking part in the latest initiative to strengthen links between local artisans and chefs were chefs from OX, Saphyre and Fish City, all in Belfast; Yellow Door in Portadown, Linenhall in Banbridge; and Holywood’s Rayenne House. Also joining the one-day event in the latest trip organised by Food NI’s visionary Chefs’ Steering Group were representatives from culinary training programmes at Ulster University and the South Eastern Regional College in Bangor along with five students from the university’s Belfast campus. The group also enjoyed an excellent lunch at the Galley restaurant in Annalong, owned by Aileen Chambers. We are immensely grateful for the support artisan businesses are so willingly providing to enable chefs to enjoy their products and see the provenance, skills and dedication of those developing them for food lovers here.
NI CHEF WINS SILVER IN UK AND IRELAND COMPETITION
D
ennis McCarroll from Dundonald in Belfast took home a silver medal in the recent Sodexo UK and Ireland Chef of the Year Competition held at the Great Hospitality Show in the NEC Birmingham. It marks his fourth medal to date at the challenging culinary competition. McCarroll, pastry chef for catering and management services company Sodexo at the Ulster Independent Clinic in Belfast, impressed the judges with his menu of roast cauliflower with parmesan emulsion and black truffle, pesto and krispy kale crumble, followed by loin of lamb, lamb fat carrots, lamb skin crisp with savoy cabbage, celeriac garlic and herb croquette and a red wine jus. His dessert was a white chocolate slider, with a chocolate and blood orange cream, blood orange puree, shortbread and ginger and orange ice cream. It was his fifth time competing in front of a live audience against other Sodexo chefs from England, Scotland and
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
From left, David Mulcahy, craft and development director, Sodexo; Dennis McCarroll; and Steve Munkley, vice president, Craft Guild of Chefs.
Wales, with judges including Michelin-starred Adam Smith, TV star Brian Turner OBE and Andrew Bennett MBE, chair of the Craft Guild of Chefs.
APRIL HRNI • 9
restaurantprofile
Church Street, Magherafelt ROLY GRAHAM, HEAD CHEF AND CO-OWNER WITH ADAM BURGESS, TALKS TO HRNI
WHEN DID YOUR RESTAURANT OPEN? I signed for the building April 2012. At the time, it was an art gallery downstairs and a gym upstairs so it took a bit of work putting in a kitchen and bar etc but only five weeks later, Church Street was opened. There was myself and a part-time chef in the kitchen and my partner Orlagh front of house. In July, Adam joined the team as restaurant manager. Thankfully we were very busy and, to cope with demand, we had a major refurb in 2016. I acquired the building next door and added on a further 30 seats, a cocktail garden and a two-bedroom apartment. For me, opening my own restaurant just seemed like a natural progression. I’ve been in hospitality since I was 15 and worked hard for other people so it was time to prove I could do it myself. TELL US ABOUT THE SPACE YOU HAVE Church street is split over two floors with a lounge and cocktail garden to the rear.
WHAT FEEL ARE YOU AIMING FOR? People often comment that they love the atmosphere in the restaurant, created by the right music and lighting. Adam has worked in some good restaurants and has fantastic wine knowledge so customers are always given a high level of service. WHAT’S ON YOUR MENU? We print our menu in-house daily, so it changes based on the best produce we can get from our suppliers. You can expect to find dishes such as local squid with garlic and lemon, or our Church Street pork plate - pork belly, fillet, black pudding and bacon cabbage. WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We often have theme nights in the restaurant; it can range from a six-course tasting evening to an afternoon tea in the garden. It’s great fun for the staff and customers. HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? When running a restaurant, there’s a
new challenge every day. The hardest challenge for restaurants now is staff. We have some really good staff and I’m very thankful. Adam and I are now partners in the restaurant so it’s great to be able to share the work load. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? The restaurant has grown year on year since first opening and last year was no different. This year we hope to develop the garden and offer an exciting new concept.
Church Street, Magherafelt Tel: 028 7932 8083 Email: info@churchstreetrestaurant.co.uk Facebook: ChurchStreetRestaurant/ OPENING HOURS: Mon-Tue: Closed Wed-Sat: Evening Sun: All day
profile
RECIPE FOR SUCCESS THE DEMAND AND QUALITY OF THE NORTHERN IRELAND HOSPITALITY INDUSTRY HAS NEVER BEEN STRONGER, WITH THE SECTOR CLAIMING ITS RIGHTFUL PLACE AS A KEY ECONOMIC DRIVER FOR THE REGION
T
he varied offering and ability to adapt to market trends and needs has provided the foundation for the sector to grow and prosper. The hospitality sector employs 60,000 people in Northern Ireland, contributing approximately £1.1bn to the economy annually. Visitor spend reached record levels of £180m from January to March 2018, an increase of £13m compared with the same period in 2017. This month, The Top 100 Hospitality Businesses revealed by Hospitality Ulster showed the diverse range of hospitality on offer, from Michelin-starred restaurants and five star hotels, to nightclubs and country pubs, with 34 new entrants included on the awards list. Recent figures from NISRA show that 2.7m out-of-state visitors came to Northern Ireland in 2017. Major events such as the upcoming Open golf championship will play a part in attracting visitors. As a region, Northern Ireland has much to offer, from largescale attractions such as the popular Game of Thrones visitor attraction to smaller scale attractions focusing on local music, sport or history. Continued consumer confidence is forecast into 2019, with the Mintel Marketing Reports projecting consumer spending in the full-service restaurant sector in Northern Ireland reaching £269m by 2023 (a 10% growth rate) and hotel revenues in Northern Ireland projected to increase by 4% over the next two years. There are further opportunities to increase the midweek trade with the development of the new Ulster University campus, with 15,000 new students coming to the area; added to that the new hotel rooms, which will further add to the footfall. Businesses have proved to be growth focused, continuing to invest and develop an understanding of new customer bases and capitalising on upcoming world class events. Further growth could be achieved via a collaborative approach with a fully-functioning Executive.
www.hospitalityreviewni.com
David Warnock
These levels of growth come with their own challenges, none more so than the ongoing recruitment requirements. With nearly 25% of the region’s total hospitality workforce being from outside the UK, uncertainty around immigration controls in a post-Brexit UK need addressed. It is anticipated that there will be a requirement of 30,000 vacancies by 2024, a quota that simply cannot be filled by local people alone. It is essential that there is unregulated access to skilled and soft skilled labour to fill these positions. We have also seen an increase in the demand for chefs resulting from a rise in popularity of eating out and increase in new hotels and restaurants. It is estimated that the current shortfall of chefs in Northern Ireland is predicted to reach 2,000 by 2024. There is also an issue with the low interest in this career given its negative perception as low paid and long hours. It is vital we are not only able to fill these positions but offer opportunities to train in the field, offering better career progression. Although this growth is a positive for the industry and the wider economy, it is important that businesses do not become complacent. The need to compete with global markets is vital for long-term sustainability and competitiveness but it is equally important to compete with our nearest neighbours. Latest figures from Fáilte Ireland indicated that the Republic of Ireland had 9m out-of-state
twitter.com: @Hosp_ReviewNI
visitors in 2017, generating nearly five times the NI hospitality spend at €5.3bn. It is critical that businesses here are able to compete with their closest neighbours in the Republic of Ireland. Faced with similar recruitment issues, they have introduced a sector-based scheme, which grants visas to non-EU workers. A similar approach will be required here to ensure we are competing on an equal footing. It is however, a testament to the quality of our local offering that competition with the Republic of Ireland remains strong despite RoI working with significantly higher tourism budgets and the advantage of a lower VAT rate for the sector. Innovation, technology and digital are all areas the hospitality sector has “GROWTH MANAGEMENT AND LONG-TERM STRATEGIC PLANNING IS VITAL IN ENSURING LONGEVITY AND SUSTAINABILITY FOR BUSINESSES IN THE SECTOR.” identified as growth factors, making the customer experience accessible while attracting new customers through a range of channels. Growth management and long-term strategic planning is vital in ensuring longevity and sustainability for businesses in the sector. Although we have seen continued growth, some have experienced quick expansion and have not been able to maintain this. Future proofing your business is essential, focusing on cash flow and maintaining efficiencies will provide the foundation for manageable sustained growth. The sector, in spite of these challenges has remained resilient and competitive, continuing to invest, aimed at boosting productivity, developing its product offering and taking advantage of innovative new technologies to gain a competitive edge in the marketplace.
David Warnock is a director of Advisory Services at BDO Northern Ireland and can be contacted at david.warnock@bdoni.com
APRIL HRNI • 11
profile
TAKING A MADE IN BELFAST STAND FOR HOSPITALITY AND SUSTAINABILITY WITH STALLED LICENSING LAW REFORM AND THREATS TO SUSTAINABLE FARMING, EMMA BRICKNELL, MANAGING DIRECTOR OF MADE IN BELFAST, TELLS JONATHAN TRAYNOR IT’S TIME TO SPEAK UP
Made in Belfast on Talbot Street.
A
s the political stalemate continues, Brexit draws closer and plans are announced to open ‘super-farms’, Emma Bricknell is challenging everyone involved in, and associated with, hospitality to make their voices heard. Tentative moves to see licensing reformed, something the vast majority of restaurants, bars and trade organisations were keen to see progressing, stalled with the lack of a Northern Ireland Executive and Assembly. “Licensing is a joke,” she says. “Our Sunday trading hours need to change and the antiquated laws around Easter baffle visitors. “There are some amazing people here and creatives, and it’s just so sad that government is letting them down right now. But the Northern Ireland political leaders seem at a loss for ideas. Are any of these people in business? Do they 12 • HRNI APRIL
have any passion for business? Who knows? It’s incredibly hard.” With three Made in Belfast restaurants open across the city and plans for further development, Emma is in a position to comment on issues impacting on the hospitality sector, including concerns over planning applications for super farms with thousands of pigs. “The current raft of planning applications for these super farms is very worrying,” she says. “Ourselves and other restaurants want to make sure that all animals used on our menu are kept and raised with the very highest standards of animal husbandry. “We work closely with a range of local farmers, who share our beliefs (supporting) organic production, high values of care and a commitment to sustainability. “From the day and hour we opened
the doors at Made in Belfast, we have strived hard to be ethical and compassionate; that is not something that can be said of super farms, cramming animals into sheds. “It is vital that farmers are supported and encouraged to be sustainable and with the right care in place for their animals.” “As we near the date for Brexit, it can be a real differentiator for Northern Ireland farmers to produce animals that everyone will know have, from birth, had the best care,” says Emma. “It is delusional to think that cramming animals into small spaces will enable farmers to compete on price across the UK, Europe or further afield. “Planning departments need to block these super farms, and the departments and the UK government back the producers that care.”
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
profile Emma Bricknell.
Stephen Loftus, director, and Emma Bricknell, MD of Made in Belfast.
With more than 25 years of experience in hospitality and management that saw Emma working across the world – including the legendary Pacha in Ibiza and the Houses of Parliament – she brought her vision of a unique, quirky restaurant to Belfast more than a decade ago. The East London native had been enamoured with the city and had a network of friends, despite the years she had spent globetrotting. And, through grit and determination, with an added dash of creativity, she managed to develop a quirky restaurant vision with ample dollops of quality. www.hospitalityreviewni.com
From that experience, she can offer advice to anyone thinking of opening a restaurant, or any business. “Research is everything,” she says. “Firstly, is there a market out there for the business that you have, and what do people want? Can you put your twist to it? How’s the style going to fit into that? And travel is essential. “Northern Ireland can be a little slow to catch up because we haven’t got the capacity here, it’s a small population, and sadly creatives tend to leave when there’s trouble in an area because they can’t be creative. Travel is really
twitter.com: @Hosp_ReviewNI
important; to go away, see things, and bring it back.” While Made in Belfast developed its unique style as a one of a kind in the city, it wasn’t a deliberate choice at first. “Initially the source came from that there was no money,” she says. “There was a lot of skipped stuff and secondhand furniture, things that people gave us and things that were made up, and we gradually added things. I haven’t got an interior design background. I love interior design and think I’m definitely more advanced than I used to be. “We’d like to get a bit squidgier, a bit more comfortable. Sometimes the chairs haven’t always been the most comfortable, which I think was renowned in Belfast.” As to the future, Emma has firm plans to keep Made in Belfast on the leading edge. “My ideas have changed a lot now for what I like my restaurants to be,” she says. “I love the places, but for me it’s time now to redevelop them. We’re definitely looking to move to bigger venues. I think they’re too small for what we need to do now. “So, there’ll be a nice new fit out there. We’ve a new brand coming out, which is really exciting. We worked with the amazing illustrators Us Folk on that, which is great, and we’re working with Terry Designs on the interior design of the fourth venue, which will look very sexy and sassy.” APRIL HRNI • 13
training&development
SOUTHERN REGIONAL COLLEGE CATERS FOR GROWTH WITH £600,000 INVESTMENT
S
outhern Regional College has officially opened the hatch on a new, ultra-modern training restaurant and kitchen which has been dramatically transformed following a £600,000 investment. Creatively remodelled and newlyequipped to meet the critical training needs of a new generation of leaders in food preparation, production, safety and customer service, The Graduate restaurant and kitchen will underpin the College’s chief role in delivering local and regional success in its support of the food, hospitality and tourism sectors. Powering thousands of exciting careers and directly supporting awardwinning businesses including Ireland’s largest hospitality group, Beannchor, Tayto NI, Linden Foods, ABP, Mourne Seafood and Yellow Door Deli, Southern Regional College already provides a comprehensive range of industryrelated courses and apprenticeships opportunities. “Our hospitality, tourism, agri-food and food production sectors are critically important for the wider economy and for providing exciting job opportunities and career progression,” said Brian Doran,
From left, Brian Doran, chief executive, SRC; David Meade, broadcaster, presenter and ‘mentalist’ and former SRC student; and Alex Green and Barry Smyth, former SRC students and Michelin-starred chefs from, respectively, Deanes Eipic and Castle Leslie Estate.
chief executive of Southern Regional College. “Southern Regional College is steadfastly committed to ensuring that the skills, knowledge and experience are always immediately available to ensure that this can continue. “With an extensive course and apprenticeship provision and proven excellence in supporting ambition, this important investment reflects our vision to further expand our enviable links and collaboration with businesses who themselves also remain committed to quality, growth and recognition for the hard work that they do.”
FIVE-STAR VISIT FOR SERC STUDENTS
S
ERC Catering and Hospitality team was delighted to welcome Kelly-Ann McKay, people and culture manager from the fivestar Ashford Castle, in Cong, County Mayo on a visit to SERC Downpatrick Campus. McKay was visiting SERC Downpatrick Campus on the invitation of Catering and Hospitality Lecturer Michelle McCarthy. “Myself and a colleague were lucky enough to have spent two days at the hotel last summer as part of a professional development training programme funded by Erasmus+ HE Mobility programme Kelly-Ann McKay is pictured, second right, with Level 2 Food and Beverage Service students Chloe supported by the European Commission,” Teggart from Ballynahinch and Damien Kennedy from Seaforde and Michelle McCarthy, SERC lecturer said McCarthy. “It was a brilliant in Hospitality and Catering. opportunity to work one-to-one with Pierre Mare-Faux who is the head sommelier and currently ninth sommelier in the world. “On our return, we were keen that our students could hear first-hand about work placements and employment opportunities at the world-famous Ashford Castle which is part of the Red Carnation Hotel Collection, a family-owned group of hotels around the world renowned for impeccable service and hospitality. “Ms McKay gave a great insight to life and work at Ashford Castle to students from a range of programmes including travel and tourism, hospitality and catering, hospitality management and professional cookery. “We are working with Ashford Castle to offer work placements for SERC students which will give them the edge when applying for jobs in the hospitality and tourism industries.” 14 • HRNI APRIL
HOSPITALITY STUDENTS REACH THE FINALS OF THE COUNTRY RANGE STUDENT CHEF CHALLENGE
From left, apprentices Adam Jones from Belfast, Matthew McGivern from Lisburn and Adam Proctor from Dromara.
A
talented trio of young catering apprentices from South Eastern Regional College (SERC) Lisburn Campus have recently reached the finals of The Country Range Student Chef Challenge. After three tense and highly competitive semi-final heats, SERC and seven other college teams were announced as finalists for the Grand Final which will take place at Scotland’s premier showcase for food, drink, hospitality & tourism, the ScotHot in Glasgow. SERC is the only college from Northern Ireland to reach the finals. The semi-final heats took place earlier this month with SERC competing at the City of Glasgow College against 13 other teams to earn a spot in the final. SERC was represented by Level 3 catering apprentices: 19-year-old Adam Jones who is employed at Novellis at City Quays, Belfast;19year-old Matthew McGivern who is employed at Square Bistro, Lisburn; and 19-year-old Adam Proctor who is employed Brunel’s restaurant, Newcastle. This year’s theme focuses on the core skills and techniques studied on a second-year professional cookery course, testing the students’ knowledge of both classical cooking and the more modern methods of the last 25 years. “The Country Range Student Chef Challenge is a brilliant opportunity for students to put their skills to the test and gain recognition for their hard work and determination in pursuit of excellence which will ultimately benefit them in their future careers,” said Ian Thompson, SERC lecturer from the School of Hospitality, Management, Tourism and Languages.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
advertorial
BROOKLODGE PIONEERS SUSTAINABLE TOURISM WITH A SWITCH TO BIOLPG RENEWABLE ENERGY
W
icklow’s BrookLodge & Macreddin Village, one of the pioneers in sustainable tourism in Ireland, will significantly reduce their carbon emissions following a switch to BioLPG, a renewable gas exclusively available from Calor. BioLPG reduces emissions by up to 90% which means a significant reduction in carbon emissions for BrookLodge, making a real difference to the environment. BrookLodge is an 86-bedroom hotel set in the beautiful Macreddin Village in north Wicklow. For nearly 20 years, BrookLodge has welcomed people from all over the world to a calm paradise. Since opening, BrookLodge has been committed to a green ethos. This approach is evident across the business, from a fully natural water spring, which feeds the Wells Spa, a 15-stream waste recycling system and wholly renewable power plants to smaller things like 100% organic bathroom products and fully recycled toilet paper. BrookLodge have looked for more and more ways to make a difference. Evan Doyle, owner of The BrookLodge Hotel & Macreddin Village, explained the rationale for switching to BioLPG: “BrookLodge delivers a unique experience to our guests. We pride ourselves on our connection with nature. From the sustainability and traceability of the ingredients in our kitchen, to the treatments in our award-winning Wells Spa, we source only the most www.hospitalityreviewni.com
natural elements. Our Strawberry Tree Restaurant is Ireland’s first organic certified restaurant. It won the best restaurant in a hotel or guesthouse in the 2018 Irish Restaurant Awards, proving that sustainability can marry perfectly with great quality. Moving to Calor BioLPG has allowed us to further make a commitment to a cleaner world and is the perfect fit for our business. “Energy is an important part of our product, from heating rooms, instant hot water to our renowned cuisine. The energy that Calor gives us literally allows us to give a warm welcome to our customers. Now that welcome is a little warmer and it also makes the world a little greener.” James Kavanagh, head chef at BrookLodge Hotel & Macreddin Village and winner of the Best Chef Accolade at the Irish Restaurants Awards, on the benefits for his team of switching to BioLPG: “Food is a big part of our offering to guests. Many people stay at BrookLodge because of the reputation of our restaurants. BrookLodge has four kitchens that are busy all day. Ask most chefs and they will tell you that they want to cook with gas. Switching to BioLPG gives us complete control and allows us to create the dishes that our guests expect of us. The fact that Calor BioLPG is a 100% renewable fuel chimes with the values that our restaurants and our people want to be known for.”
twitter.com: @Hosp_ReviewNI
Calor, who have been in business in Ireland for over 80 years, are among the first companies in the world to deliver BioLPG. Ireland is one of the first markets in Europe (along with the Netherlands, Belgium, the UK, Germany and Scandinavia) to utilise BioLPG commercially. As Calor is available to all energy users who are located away from the natural gas network, it is available to every home or business. Gino Vansteenhuyse, Calor CEO, Calor BioLPG: “We are delighted to welcome BrookLodge as customers for BioLPG. The team at BrookLodge are environmental pioneers who are genuinely committed to sustainability. In an increasingly competitive market for guests, we are increasingly seeing hotels look to sustainability credentials as a key differentiator. It is a small change, but one which makes a big difference for how customers see your business.” APRIL HRNI • 15
barbecuefocus
ALL FIRED UP SPOTTING A GAP IN THE NORTHERN IRELAND MARKET FOR QUALITY BARBECUES, ACCESSORIES & FUEL, MOIRA COUPLE ROGER & EMMA ALLEN SET UP THE GREAT OUTDOORS BBQ CO. THREE YEARS AGO & ARE STEADILY BUILDING CUSTOM IN THE HOSPITALITY SECTOR. BY ALYSON MAGEE great brands like Monolith, Kamado Joe, Alfa, Napoleon, Petromax, Thuros, Jopser, Fogarty Ovens, Bertha Ovens, ROASTER Charcoal Ovens, Mobi Pizza Ovens and Primo. Emma: It’s about quality, value for money and something different for Northern Ireland and even all-Ireland as well. There’s nothing like us in Northern Ireland, we’re quite unique.
WHAT INSPIRED YOU TO ESTABLISH THE GREAT OUTDOORS BBQ CO.? Roger: We have always been passionate about barbecuing ourselves and do it all the time. Six years ago, we moved home to Moira from Liverpool and found there was a lack of quality products available. Even simple things like charcoal and wood, you’d have to buy online and either they wouldn’t deliver to Northern Ireland or the cost of delivery would be extortionate. Buying a high-quality barbecue, pizza oven or smoker is like buying a car, you want to touch it and test it and would never buy it online. With the Kamado barbecues, they’re all averaging around £1,000 and you want to lift the lid and check the springs and have a good play with it and maybe light it up, which we’re happy to do here for our customers so they can see how easy it is. We spent a year or so researching the market, and formed relationships with 16 • HRNI APRIL
BARBECUING HAS REALLY TAKEN OFF IN NORTHERN IRELAND Roger: In the past five years, it’s just doubling every year in popularity and people are building outhouses or have sheds they’re converting to a man cave or barbecue shack or they’re putting an awning at the side of their house so they can stand out regardless of the weather.
Everybody I know is barbecue mad and branching out. WHAT OTHER PRODUCTS DO YOU SELL? Roger: We have accessories across the brands we work with, for example the standard three-piece toolkits of tongs spatula and meat hook, chefs’ knives, mop brushes for basting, magnetic hooks, chopping boards, meat injectors, smoking racks, temperature probes and charcoal lighters. We also have an extensive range of camping equipment which sells really well. We get our rubs and spices from Scotland, England and America, including Hardcore Carnivore imported directly from Austin, Texas and nobody else does it in Ireland. Bringing it in direct helps us keep our costs down, and our customers get charged a normal, respectable price. HOW DID YOU BEGIN SUPPLYING THE HOSPITALITY TRADE? Roger: Currently, 80% of our business would be consumer and 20% commercial, but we see it becoming 50/50. We have more brands coming on board, for example a company in Greece is sending us their high-end ROASTER Charcoal over for a few demonstrations, even though we’ve never met, but they can see from our website and active social media that we
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
are a professional business. The commercial side just happened from us selling charcoal to restaurants. We were bringing in a lot of charcoal people just loved, and selling it at a good price. We’re now supplying charcoal to, for example, Deanes, Bullitt and Edo in Belfast, Wine & Brine in Moira, Zio in Portadown, Galgorm Resort & Spa and the Bushmills Inn. And some of them have said, where were you five years ago as the difference in the charcoal is night and day. That is where the catering side started to develop, supplying barbecues, pizza ovens and grills to the trade. We have been actively demoing, showing chefs how to use these ovens, which encouraged more brands to come on board with us with their commercial equipment such as the Alfa and Mobi pizza ovens. WHAT IS THE HOSPITALITY TRADE SEEKING FROM BARBECUE EQUIPMENT? Roger: It’s about cooking over live fire like searing to get that smoky flavour. We work with some restaraunts and
hotels in Ireland to help them get the best equipment for the size of their restaurant. The pizza ovens are proving popular with the restaurant trade as well, which we bring in direct from Italy. IS HIRING AN OPTION FOR HOSPITALITY BUSINESSES NOT YET READY TO INVEST? Roger: Yes, we have lent The StillHouse of Moira and Wine & Brine barbecues for some of their events. The StillHouse also hired a pizza oven for a few weekends last summer. Emma: We see it as a possible growth area, hiring out a barbecue or pizza oven for parties or weddings. HOW HAVE YOU BEEN PROMOTING THE BUSINESS? Roger: We have also been doing a bit of event catering as well to get our name out, rather than to make money. We do a summer barbecue for Richmond Marketing and fundraisers at Portballintrae Boat Club, and the Moira Calling music festival.
mob: 07789 430979 I email info@gobbqco.com 64b Old Kilmore Road, Moira, BT67 0QP GPS - Latitude 54.474068 I Longitude - 6.259376
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
tea&coffeenews
CARGO COFFEE UNVEILS SECOND OUTLET IN CO DOWN
C
argo Coffee, founded by Belfast Giants star Matt Towe, has opened a second outlet in Holywood a year after opening a specialty coffee and bagel drive-thru in Bangor. The new sit-in eatery, located within Ferguson Flowers on High Street, specialises in artisan coffee sourced from Belfast-based roasters Bailies, while its menu places a strong emphasis on a hearty and homemade offer from signature rustic bagels with classic deli filling to soups, salads and baked goods. The food is prepared fresh daily by Head Chef Andrew Provan, formerly of Deanes Meat Locker. “This is a truly exciting time for Cargo Coffee, having opened our second outlet
Belfast Giants star Matt Towe.
within 12 months,” said Towe. “We set
out on a mission to bring specialty coffee and high quality, convenient food to the masses, and expanding our business to include the sit-in eatery will hopefully allow us to achieve this. “Our new Holywood outlet shares the same values and ethos of our drive-thru, delivering top-notch coffee and brunch combined with superb customer service. We’re also thrilled to have Andrew on board, and he is leading the way in curating a menu that will hopefully provide the people of Holywood and beyond with a taste of something different.” Seven jobs have been created at Cargo Coffee Holywood, three of which include staff from the former Ferguson Flowers café.
BOB AND BERTS OPEN FIRST STORE IN MAGHERAFELT
I
ndependent coffee & food chain Bob and Berts has opened its first store in Magherafelt in an investment worth £225,000. The 2,600 square-foot store based on Broad Street created 25 new jobs after opening to the public in February. Bob and Berts was founded in Portstewart in 2013 by Colin McClean, with his brother in law David Ferguson joining the business in 2015. It has since grown to 17 coffee shops across Northern Ireland and two stores in Scotland, employing over 300 staff. The company has built a strong reputation for its high-quality artisan coffee, fresh food offering and range
of traybakes served throughout the day. The business plans to operate over 30 stores as part of a growth strategy supported by BGF, a long-term investor into growing business in Northern Ireland. “Our offering is different to what is already in the area as we believe our branding, food selection and interior design creates an environment which encourages people to relax,” said McClean. “Part of the Bob and Berts ethos is about supporting local sports groups and we can’t wait to get involved with the community. “2019 is set to be another busy year as we expand further in Scotland and
THREE DEFINING TEA TRENDS SET TO SHAKE THE HOSPITALITY INDUSTRY
T
hree defining tea trends are set to transform the hospitality industry, driven by trendsetting Millennials who are transforming the tea sector, according to the organisers of National Tea Day (April 21). The landscape of the nation’s favourite drink is set to change for good as the health-conscious Millennials exercise their generational differences and ditch the traditional breakfast brew
18 • HRNI APRIL
in favour of wellness teas, and are prepared to back up their desire for beverages with health benefits by paying up to £5 for a cuppa. “There are three definitive trends which will shake up hospitality in 2019 as consumers seek out tea which has added health benefits, is sustainable and gives them an experience,” said Marco Geraghty, founder of National Tea Day. “Venue managers need to
From left, Colin McClean and David Ferguson, owners.
have plans to open another store in Northern Ireland.”
be aware of these trends if they want to capitalise – especially since we’ve learned consumers will now spend double on a wellness tea compared to a breakfast brew. “The shift is led by Millennials who have a fundamental difference in their outlook on tea compared to their generational counterparts. To better understand their behaviour, we felt it necessary to conduct a report to provide hospitality leaders and the tea sector with up to date intelligence on the most dynamic category in beverages right now.” To read the full report, visit https:// www.nationalteaday.co.uk/wp-content/ uploads/2018/11/Modern-Tea-TrendsReport.pdf.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
drinksnews
JOSE CUERVO INVITES ENTRIES FOR IRELAND’S BEST MARGARITA
J
fun and intensity and gives it an edge over other cocktails and spirits. Being a versatile cocktail, I look forward to seeing some unique recipes unfold during the competition,” said Oli Pergl, tequila educator for Jose Cuervo and head judge for the competition. Last year, Johnny Shaw from One Goose Entry, triumphed in Belfast with his margarita which saw him mix Cuervo Tradicional Silver with a homemade citrus sec, agave, habanero syrup and a lime citric solution, served over handcarved ice, finished with a citrus hydrosol spray and served with a side of deepfried foraged sea lettuce for the optional salt component. Bartenders aged 18 years and over and legal residents of Ireland can enter the competition up to April 22 (midnight) by submitting their own creative twist on the classic margarita on cuervomargarita.ie.
ose Cuervo is challenging all-Ireland bartenders to mix things up by creating a Cuervo Tradicional margarita with a twist and submitting their entry on cuervomargarita.ie. The most impressive margaritas will be invited to a live final in Dublin on May 14, where finalists will compete to win the title of Ireland’s Best Margarita in front of a panel of expert judges. Using Cuervo Tradicional Silver, the criteria for judging includes inventiveness and quality in both the recipe and presentation, as well as a high level of technical skill. Entrants are encouraged to keep sustainability in mind as well as the latest cocktail trends. As well as being awarded the envied title of Cuervo’s Best Margarita in Ireland, the margarita champion will win an unforgettable trip to the home of Jose Cuervo in Tequila, Mexico. “Tequila infuses the margarita with
EXCLUSIVE MIDLETON SINGLE CASK IRISH WHISKEY LAUNCHED R enowned for its traditional Irish heritage, one of Fermanagh’s oldest pubs, Blake’s of The Hollow, has partnered with drinks company Dillon Bass to release an exclusive Midleton Single Cask Irish Whiskey. Twenty-six years in the From left, Brian Brown, managing director, Dillon Bass; Pat Blake, owner of Blake’s of The Hollow; Joanne O’Hagan, mar- making, the limited-edition keting manager, Dillon Bass; Michael Colton, Dillon Bass; and Midleton single cask release Billy Leighton, master distiller of Midleton. was hand selected by Midleton’s Master Distiller Brian Nation in collaboration with the iconic pub’s owner Pat Blake. Bottled exclusively for Blake’s, the single cask showcases the quality of the single pot still-style Irish Whiskey synonymous with the Midleton distillery. As is the age-old tradition of crafting Single Pot Still Irish Whiskey in Midleton, this whiskey has been distilled in traditional copper pot stills from a mash of both malted and unmalted Irish barley. “The Midleton brand name is synonymous with excellence in craftsmanship and this single cask release allows us to further showcase the quality of the single pot still style to whiskey connoisseurs, who eagerly anticipate opportunities to taste Midleton whiskeys,” said Billy Leighton, master blender for Midleton Distillery. “This single-cask Irish whiskey is a single-pot distillate made from malted and unmalted barley, put through Midleton’s copper pot stills three times and left for 26 years to mature in a first fill Bourbon barrel. Midleton Single Pot Whiskey is part of the rejuvenation of the popular style of whiskey to its former glory.” The Single Cask Midleton Whiskey retails at £690 per bottle and is exclusively available exclusively at Blake’s of ‘The Hollow’ in Enniskillen.
20 • HRNI APRIL
COPELAND SPIRITS SIGNS 125-YEAR LEASE ON HISTORICAL SITE Gareth Irvine.
C
o Down-based Copeland Spirits has received approval for a planning application to develop a distillery and visitor centre in the harbour town of Donaghadee. The company’s move marks its 125year commitment to the area, plans to develop its existing gin range and ambition to move into new categories including whiskey. Work on the 6,500 square-foot site began in late November 2018, with the £600,000 project due to revitalise what was a former community centre and picture house and scheduled for completion mid-summer. The new premises will include a visitor centre, events space and fully-operational gin and whiskey distillery supporting the brand to build on its current gin portfolio and introduce new brand offerings from later this year.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
www.unitedwines.co.uk
drinksnews
WINES FOR EASTER CIARAN MEYLER, WINE MANAGER, UNITED WINES
DRINKS BLOG FROM #DRINKSBLOGGERNI
E
aster Sunday, a time to reflect and a time to gather with family and friends to share a special meal and a good bottle of wine. Maybe it’s just a country thing but in Omagh we always had a big Easter Sunday meal equal to that of Christmas Day. It doesn’t seem the same anymore, everyone is far too busy jetting off to their holiday home in Spain or heading to Donegal. So this Easter take the time to link up with family and friends and share a bottle of wine. Did you know that wine is mentioned 521 times in the Bible? So it must be good for you. Well now that we know the Good Lord intended us to drink wine we just need to decide which one or ones to choose. Traditional Easter menus tend to centre around roasts, normally leg of spring lamb (buy local, don’t be going for any of that New Zealand stuff), but sometimes chicken or beef are preferred. Not forgetting the huge amount of vegetarians out there - I’ve also got some good pairings for a Mushroom Wellington. Begging the question, “Which wine goes best with what?” We’ll start with the lamb. WINES FOR ROAST LAMB For me it’s got to be the leg (yes I’m a leg man), stab it with your knife to make a little incision and stuff with garlic, rosemary and mint. High heat to start, then slow roast (I’m making myself hungry) for about two hours until it’s just falling off the bone. Whilst wine is a very personal thing and I would never try to force my opinion onto anyone; however, you can only drink Cabernet Sauvignon with roast lamb. It’s not just because it’s my favourite grape, it’s because it works. You are
looking for red wines with decent tannin structure, big fruit concentration, minty herbaceous flavours and a finish that can endure as long as the lamb itself. The goal is to have a wine with enough fruit and acidity to handle the robust flavours of the lamb, but not overpower it in the process. The best ones are Santa Rita Medalla Real Cabernet Sauvignon. This multi-award-winning wine from Chile delivers exceptional value compared with Bordeaux. You could also try The Founder’s Series Cabernet Sauvignon from Australia, one of Neil McGuigan’s finest reds from Coonawarra (the home of great Aussie Cabernet). f you prefer old world wines, you could seek out a good value Red Bordeaux Le Grand Chapelain Bordeaux Rouge or quality value Rioja like Marques de Caceres Crianza. WINES FOR ROAST CHICKEN The old favourite roast chicken is fairly simple to make and fairly simple to match up with wine. When roasted, it tends to be quite dry, so the best thing to do is use a wee bit of the wine for the gravy. Swirl out the roasting tray with the wine burning off most of the alcohol. You’ll need a big full bodied tropical Chardonnay, bursting with melons, bananas and mangos. Lightly oaked is best to give an extra complexity to the wine. If you’re a traditionalist, try the beautiful delicate Macon Lugny (White Burgundy) from the family-owned Ropiteau estate. If you prefer the big full on fresh fruit salad, it’s got to be Indomita Gran Reserva Casablanca Valley Chardonnay. If you need a red fix on Sunday, the best for roast chicken is Pinot Noir. The Crossings Marlborough Pinot Noir or Ropiteau Les Plants Noble Pinot Noir will delivery silky smooth crushed raspberry and cherry fruits, divine!
QUOTE OF THE MONTH
“A good wine begs to be shared.” 22 • HRNI APRIL
WINES FOR ROAST BEEF Good old local-reared Northern Irish beef with all the trimming, Yorkshire puds, spuds and our locally-grown cabbage, carrot and parsnips mash (keep it local, anyway you probably won’t be able to get any from mainland Europe as Brexit will have been implemented by the time this is published) with rich red wine and wild mushroom gravy. I can feel an afternoon nap coming on just writing about it. What to drink? So much choice with beef, if you prefer a peppered sauce, you could go for spicy Tempus Two Shiraz from Australia. Merlot is superb with its plumy earthy aromas. Tempranillo can do the trick with the oaky vanilla and jammy red berry fruits. Marques de la Concordia Tempranillo is a fantastic pair with beef. Then again you could drink Cabernet Sauvignon? You can’t go wrong with a bottle of Santa Rita 120 Cabernet Sauvignon. VEGGIE SURPRISE As mentioned earlier, a growing number of people are choosing to eat less and less meat. Our eldest daughter is now a full on veggie. I got her a T-shirt recently ‘Living Life on The Veg’. As a result, we’ll probably have three to four meat-free meals a week in our house. So we can now call ourselves flexitarians. You have to be very creative. However, if using the right herbs and spices, the results are excellent. The best dish to date has been Mushroom Wellington, big Portobello mushrooms wrapped in spinach and the filo pastry and served with a selection of root veg and spuds swimming in loads of red onion gravy. Try this with a bottle of earthy Cotes du Rhone from E Guigal. Whatever you go for, remember two things, enjoy in moderation and enjoy with good friends. Facebook: @unitedwines Instagram: United_Wines_ Twitter: @unitedwines LinkedIn: United Wines Website: www.unitedwines.co.uk
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
REFRESH YOUR GIN & TONIC PREMIUM GIN WITH A HINT OF BLOOD ORANGE
#RefreshYourGinandTonic
ON TRADE
V h w #RefreshYourGinandTonic
REFRESH YOUR GIN & TONIC
CURRENT SITUATION THE GIN CATEGORY
CONSUMERS
Premium gin in the UK and Ireland has become one of the most dynamic segments of the global spirits market, driven by gin-andtonics and cocktails.1
Younger consumers are enjoying gin: Four years ago, 43% of 18-24s enjoyed gin versus 52% in 2018. These consumers are choosing to drink less, but better-quality drinks.6
Cased sales of premium gin have more than doubled over the past five years, and 2017 saw a double-digit increase in both volume and value. The boom shows no sign of slowing down.2
One in every two serves is premium.7
Innovation has helped to reenergise the category. Flavoured gin is growing by 457% in value and represents 28% of total gin sales.3 Gin has become the second largest spirits category in NI on-trade (after vodka).4 Beefeater Gin continues to grow locally, growing 4 times in size over the last 3 years.5
Current trends and visually vibrant foods are being embraced by young millennials looking to turn their everyday purchases into online experiences by sharing them to build social currency and this trend extends to their drink choices.8
As consumers become more discerning and seek out new flavour expressions bars are having to carry a larger range of gins.
INTRODUCING BEEFEATER BLOOD ORANGE Beefeater Blood Orange is being launched into the NI market. Available in 700ml bottles.
PRODUCT DETAILS ABV: 37.5%
T b c a i
There is an emerging trend for consumers to seek out “better for me” ingredients as they become more health conscious.
Source1: IWSR Gin Insights, 2018 / Source2: IWSR Gin Insights, 2018 / Source3: Nielsen Total Coverage 05.01.19 / Source4: Nielsen, November 2018 / Source5: Dillon Bass Internal Data FY14-FY18 / Source6: Kantar UK June 2019 / Source7: CGA Strategy Brand Index / Source8: Pernod Ricard Gin Qualitative Research, June 2017
A new bold, blood orange gin inspired by the orange gin that was distilled by Beefeater’s founder James Burrough in 1876.
F o
Product code: 10113431
S o t
D f t a f a n c
6 Reasons to stock beefeater blood orange APPEARANCE Vibrant blood orange, that holds its colour when mixed with tonic.
AROMA Fresh citrus and tangy blood orange.
ACCESSIBLE An accessible, exciting and premium alternative to standard gins. Traditional Gin taste can be a barrier - younger consumers haven’t always developed a palate for the quinine-and-juniper bite of the traditional gin and tonic, a blood orange gin becomes an accessible and exciting alternative and will help them move into a high margin category for you.
VERSATILE Beefeater Blood Orange and tonic is a deliciously zesty and refreshing drink. However, Beefeater Blood Orange gin also mixes well and can make a wonderful spritz or provide a modern twist to classic cocktails expanding the gin occasions and opportunities to sell within your bar.
"INSTAGRAMABLE" TASTE The bitter-sweet flavour of blood orange gives way to classic gin notes of juniper and angelica, developing into a long, rich finish.
The perfect serve of Beefeater Blood Orange and tonic with a garnish of blood orange is a visually attractive drink and the bold colour hue remains when mixed with tonic making it highly “instagramable” encouraging consumers to be impulsive and purchase. Gin drinkers taste with their eyes and the aesthetics of drink serves are increasingly important.8
ENTICING FLAVOUR The flavour is provocative and enticing. It appeals to consumers by tapping into a growing demand for naturally grown and “better-for-you” ingredients and this will encourage them to purchase.
PRODUCTION Sweetened natural blood orange flavours are added to a Beefeater Dry base. Distilled in Beefeater’s famous London copper still, this is clearly part of the award-winning Beefeater family. The fruit influence is achieved using exclusively natural flavours with no compromise to excellence.
HIGHLY RESPECTED QUALITY BRAND Beefeater is the bestselling brand (within the bestselling category, Gin) in the world’s best bars according to Drinks International Annual Brands report, January 2019. Beefeater is the most awarded gin brand and produced by Desmond Payne who is the world’s most experienced gin distiller - this means that you can be assured of the quality and consistency of Beefeater Blood Orange Gin.
MARKETING INVESTMENT OF £800K ATL THROUGHOUT UK & IRELAND This will drive demand and awareness of Beefeater Blood Orange.
PERFECT SERVE Pour 35ml of Beefeater Blood Orange gin into a goblet glass, top with tonic (or soda) & garnish with a slice of blood orange.
ALTERNATIVE SERVE WITH "BETTER FOR YOU" INGREDIENTS
TIPS Create highly visual cocktails, with brand ingredients and glass decorations. Dehydrated orange slices pegged to the glass make an attractive glass decoration and enable you to charge more for the serve. Group double facings of Beefeater Original, Beefeater Pink, Beefeater Blood Orange and Beefeater 24 together on the back bar to maximise standout.
BASIL SMASH 1 part Beefeater Blood Orange gin 1 part blood orange juice (orange juice can be used as a substitute if blood orange is not available) 0.5 part triple sec 1 part soda 2 parts tonic 2 dashes of Angostura bitters
Let your customers know that you stock Beefeater Blood Orange by using the provided assets on social media or showing photographs of the perfect serve in your bar.
Garnish: Fresh basil & blood orange wheels.
Consider featuring as a “gin of the month” or “staff recommendation” advertising on chalk boards or peg boards and using the tent cards supplied.
Combine Beefeater Blood Orange gin, blood orange juice, triple sec. Add tonic and soda. Finish with 2 dashes of Angostura bitters and garnish with fresh orange or blood orange wheels and a basil leaf.
Add to your gin list and don’t be afraid to get creative by designing your own signature cocktail. Consider including a low ABV cocktail with “betterfor you” ingredients on your list.
pubnews
BEANNCHOR REVEALS THE NATIONAL’S NEW LOOK FOLLOWING £350,000 INVESTMENT
B
eannchor Group has completed a £350,000 investment in the redevelopment of its Cathedral Quarter bar and eatery, The National. The former National Bank Building on High Street was closed for a month for the redevelopment, which includes an update with fresh, new interiors and a revamped food and drink offering including a focus on breakfast, lunch, high-quality coffee and cocktails. New décor includes ridged oak panelling and exposed brick walls, against a dark blue colour scheme,
From left, Conall Wolsey and Petra Wolsey.
with striking contemporary art and a statement blue and green herringbone tiled bar. Banquette seating around the edge of the ground floor space creates a series of nooks, while two marble topped islands provide further seating space and feature mobile charging points. The design is geared towards allowing a seamless transition from day to night, with clever lighting and a state-of-the-art projection system to showcase motion graphics, created by local artists. The National’s outdoor Garden has been updated with a fully retractable
DOWN ROYAL TOASTS NEW PARTNERSHIP WITH SHORTCROSS GIN D
Shortcross own Royal Gin is distilled Racecourse has by husband and secured a threewife team David year sponsorship and Fiona Boyddeal with local craft Armstrong at spirit Shortcross Gin, their family home which will become on Rademon the racecourse’s Estate outside exclusive Irish spirit Downpatrick. partner with naming Fiona Boydrights for Down Armstrong, Royal’s hospitality managing director suite. From left, Fiona and David Boyd-Armstrong, founders of Shortcross Gin, and Emma Meehan, chief of Shortcross The Shortcross executive of Down Royal Racecourse, with racehorse Killultagh Getaway North. Gin, said: “We’re Gin Suite will really excited to give the brand a be partnering with Northern Ireland’s presence among the 50,000 racegoers premier racecourse and for the very expected to attend the remaining 11 first time offering Shortcross Gin to the meetings on Down Royal’s 2019 racing wider Down Royal audience. calendar. “The race going experience provides “We’re delighted to welcome us with the perfect environment to Shortcross Gin, Northern Ireland’s target and engage with a highly first craft gin, to our prestige stable of discerning crowd, providing them sponsors,” said Emma Meehan, chief with the ultimate Shortcross Gin executive at Down Royal Racecourse. experience.” “The Boyd family has a strong history Situated on the ground floor of the with the course and a genuine passion Hospitality Pavilion, The Shortcross Gin for horse racing so it is very fitting that Suite overlooks the finishing straight of the relationship has evolved further with the Down Royal racetrack. this new partnership.” www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
awning and new heating system to create an all-weather space for alfresco dining and drinks. The National will open for breakfast at 8.30am and serve food throughout the day until 5pm, while other regular events will include a Supper Club on the first Monday of every month. At night, a revised programme of DJ-led entertainment will span the ground floor and upper levels at weekends. Sustainability is a focus, meanwhile, including reducing needless fruit waste associated with drinks lists, using the whole fruit for garnishes, homemade juices, syrups and cordials. The updated food menu will feature locally-sourced ingredients, while compostable takeaway coffee cups and menus printed on sustainable paper will reduce the use of plastics. The National is also partnering with FareShare Northern Ireland, a charity redistributing surplus food with 30p from each breakfast sold to be donated.
GLENDOLA LEISURE AND CARLTON HOTEL COLLECTION PURCHASE TIPSY BIRD SITE
G
lendola Leisure and Carlton Hotel Collection have added the Tipsy Bird on Ann St in Belfast to their portfolio of businesses, as well as purchasing the adjoining development site with the view to building a four-star modern design hotel and multiple retail concepts. “We have been looking at Belfast for some time and see it as a city with a bright future for hotels and food and beverage outlets,” said Alex Salussolia, managing director at Glendola Leisure. “We currently operate 21 bars and restaurants throughout the UK so the Tipsy Bird and adjoining site is the perfect fit for our long-term development plans and we are really looking forward to our expansion into Belfast.” APRIL HRNI • 29
Top100
HOSPITALITY ULSTER ANNOUNCES THE TOP 100 HOSPITALITY BUSINESSES 2019 RUGBY LEGEND BRIAN O’DRISCOLL AND A HOST OF VIPS JOIN INDUSTRY’S FINEST FOR A NIGHT OF CELEBRATION AT TITANIC BELFAST ON FEBRUARY 27
Mark Boyle, Ryan Brown and Richard McCluskey (Bacardi Brown-Forman).
The team from Coca-Cola with Connor and John McGirr (Sally’s of Omagh).
The team from Counterpoint.
The team from Diageo.
The team from Dillon Bass.
Tony and Jennifer Magee.
Melissa Burns and Sinead Hagan.
Amy Kane and Marian Matthews.
30 • HRNI APRIL
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
Top100
Stephen Reynolds, Marie Reynolds and Ryan McKay.
Stephen Power, Mark Toye and Amanda Doherty.
Janeen McAuley and Hannah Watson.
Tori Shaw, Alison Campbell and Jenevieve Devenny with Brian O’Driscoll.
Conor Houston and Richard Willis.
The team from Molson Coors with David Rae (Henry’s and The Jailhouse).
Adrian Logan, Stephen Ferris, Mark Stewart (Hospitality Ulster), Colm O’Regan, Colin Neill (Hospitality Ulster), Barra Best, Jamie Delargy, Pamela Ballentine, Pete Snodden and Brian O’Driscoll.
The team from Richmond Marketing.
The team from Tennent’s NI with Brian Morris (Glenavon House Hotel, Cookstown.
The team from United Wines.
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
APRIL HRNI • 31
q&a
A DAY IN THE LIFE Manager in Dublin and was shortlisted as finalist in the Irish Hospitality Institute Awards 2017 Food & Beverage Manager of the Year. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part is most definitely the customer. When a guest leaves the hotel with a smile, you know you have done your job. Customer satisfaction is the reason the hospitality sector exists, as without it we would all have a hard time selling rooms. You never meet the same type of person twice in one day, meaning you can never get bored in work. WHAT DO YOU FIND MOST CHALLENGING? This is a difficult one as there really isn’t anything keeping me awake at night. But if there is something that I spend a lot of time thinking about, it is review sites. Thankfully we are in a fantastic position and are ranking highly across the various platforms.
ORLAITH McCANN-FOX DEPUTY GENERAL MANAGER, MALDRON HOTEL BELFAST CITY WHAT IS YOUR CURRENT ROLE? I came on board in October 2017, alongside General Manager Mike Gatt, to get the hotel ready for our planned opening date, March 13, 2018. In the run up to the opening, my role mainly involved the procurement of equipment, amenities, uniforms, etc. which, being the first hotel to open in the company for 10 years, was a mammoth task. Our order system and high-quality products were then rolled out as a benchmark for the new openings which followed. In addition, I was involved in recruitment for the hotel alongside the HR manager, which in turn led to arranging the development, training and general preparation of the team prior to opening. Since we opened in March 2018, my role has returned to a more normal, although challenging, routine. WHAT IS YOUR BACKGROUND IN HOSPITALITY/ TOURISM? I started in hospitality when I was just 16 and have loved it ever since. When I started college, I was studying towards a degree in music while working part time in a hotel. However, I fell in love with the world of hotels so much I started training as front of house manager in 2005, and have worked my way up the ranks since then. I have worked in front office, food and beverage, revenue and operations. I have worked in all grades of properties, from three-star hotels to two AA rosette award-winning restaurants and have won awards both inside and outside our company. I also won Best Overall Presentation in my Altitude General Manager Development Programme, won Forecasting Team of the Year as Revenue 32 • HRNI APRIL
OUTLINE A TYPICAL DAY Once I am up to date on the financial side of things, I will check which events are taking place over the next few days and check if any additional preparations are needed or are already done. I make sure to spend time in the operation each day as you cannot be in tune with the staff and customers if you don’t get to work from their perspective on a regular basis. I would then catch up with my HoDs to ensure they are where they need to be with their department. This can be anything from recruitment and annual appraisals to simple day-to-day operational challenges. Lastly, I always walk the hotel daily. It is important to walk through the customer experience as you need to ensure they do not come across anything they shouldn’t. PROUDEST MOMENT OF YOUR CAREER TO DATE I would have to say the day we opened here at Maldron Belfast City. The five and a half months prior were both challenging and enjoyable. I learned so much about both the industry and my own skills and competencies and standing at the front door with my general manager on the day we opened to welcome our first guest was the most incredible feeling. It is hard to put into words. BEST THING ABOUT THE LOCAL SECTOR Moving to Belfast, I met an entirely new team. I have met some interesting characters with both big and small personalities, made friends for life, and felt more and more a part of a family every day we are open. Belfast is rich in heritage and history and you can see and hear that by getting to know the people here. Getting the opportunity to be a part of that culture is a rare treat and one I will treasure forever. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I am a huge animal lover and love nothing more than an evening at home with my cats and dogs snuggled up in front of the fire. No matter how long and stressful your day has been, when you walk in the door you can be guaranteed to be greeted by a very happy face and a wagging tail. Asides from lazy days in, you can’t beat a good run along the coast to clear your head. twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
hotelnews
HOUSEKEEPING AWARDS CELEBRATE 10TH ANNIVERSARY N
orthern Ireland Hotels Federation’s search for the best 2019 housekeeping team got underway recently with an assessment day in the Clayton Hotel, Belfast. This year’s event is a milestone as it marks the 10th anniversary of the competition. The initiative was set up to recognise the contribution that housekeepers make to hotels and acknowledge their considerable contribution to the industry. “The Federation was keen to reward those who are often the unsung and unseen heroes of the hotel world,” said Janice Gault, chief executive of NIHF. “As the representative body of the accommodation sector, we strive to promote all roles within the sector and highlight the role of each department. Housekeeping is often overlooked, and this competition was launched to rectify this situation. “From its inception, this event was very well received with great support from the industry, suppliers and sponsors. It has become increasingly popular with a record number of entries this year.”
From left, back row, Liga Cielava, Roe Park Resort, Limavady; Evelin Dobi, Titanic Hotel Belfast; William Boyd, Maldron Hotel, Belfast International Airport; Jolita Brazauskaite, Fitzwilliam Hotel Belfast and Danielle McConnell, Maldron Hotel, Derry-Londonderry; and, front row, Rose O’Shaugnessy and Linda Alksene, Malmaison Hotel Belfast.
BELMONT HOUSE HOTEL AWARDED FOUR STARS AFTER UPGRADE A
multi-million-pound investment to refurbish and restore the historic Belmont House Hotel in Banbridge has paid dividends for owners Walter and Jane Russell, with the property granted four-star status by Tourism Northern Ireland. Set in nine acres of mature gardens in a former 19th century Georgian Linen House mansion, the Hotel has been restored with understated elegance by interior designer Emma Johnston. All eight en-suite bedrooms have been redesigned using fine fabrics in muted tones and artwork by local
From left, Walter Russell, owner, Belmont House Hotel; Abigail Hasson and Harry Ringland, management; and Paul Duffy, Deputy Lord Mayor of Armagh Banbridge and Craigavon.
artist Janet Hunt, with period features restored and new modern bath suites added. Refurbished dining rooms reflect the period elegance of the property, while the expansive event suites have been
GALGORM UNVEILS NEW COTTAGE COLLECTIVE ACCOMMODATION
G
algorm Spa & Golf Resort was set to unveil its new country cottage accommodation, 17 individual country cottages within the parkland estate, on April 1. Each is set within its own garden location, boasting rural countryside views and all closely linked to the picturesque River Maine. The new group-friendly accommodation will offer guests access to all the high-end amenities of the estate, but within a more secluded, private setting. Each cottage has been designed to be www.hospitalityreviewni.com
contemporary yet comfortable, with spacious open plan living areas, which include a fully equipped kitchen, lounge and dining space. Bathrooms are luxe and stocked with spa products, each with bath/shower combined. Marking the next chapter of investment at Galgorm which will include further spa additions and represent an investment of over £14m, it will bring the total investment at the Resort to £50m over the past 10 years. Meanwhile, the Galgorm Collection, owner of the Resort, has agreed to buy Templeton Hotel for £7m.
twitter.com: @Hosp_ReviewNI
revamped by Phillip Rodgers Design catering for the wedding, family and corporate events market, ranging from small intimate gatherings to up to 300 guests, banquet-style. “The whole team is absolutely delighted to be awarded this fourstar status,” said Walter Russell, who bought the Belmont House Hotel three years ago, and whose family also own Harry’s Bar in Banbridge. “It recognises all the hard work and investment we have committed to developing the Belmont House Hotel into the ideal venue for both the corporate and leisure market.
IBIS BELFAST CITY CENTRE RANKED NUMBER ONE
I
bis Belfast City Centre has scooped first position in the highly coveted CX Championship Awards which grades customer service excellence across over 100 Ibis hotels in the UK. Run by Ibis’ parent group Accor Hotels, the awards grade the hotels on Reputation Performance Score, accommodation and breakfast scores all based on customer feedback. The hotel, located on Castle Street in Belfast City Centre, is owned and operated by Belfast’s biggest hotel group, Andras Hotels, joint overall winners of the award. APRIL HRNI • 33
hotelnews
ARMAGH LOCAL INVESTS £12M IN KILLEAVY CASTLE RESTORATION K
illeavy Castle, nestled in the woodland at the foot of Slieve Gullion, is set to unveil its newly refurbished premises following a £12m investment. The Grade 1 listed building, derelict for over a decade, has been given a new lease of life after being bought by Armagh native Mick Boyle and his wife Robin for £1.2m in 2013. The Castle will create 85 new jobs for the local area from part- to full-time staff under the management of new General Manager Jason Foody. Over the last two years, 90 local contractors, from design to construction and landscaping companies, have been employed to complete extensive renovations with painstaking care, ensuring the 19th century building has been fully restored to its former glory.
From left, Mick Boyle, owner; Jason Foody, general manager; and Clare Clarke and Gary Flynn, First Trust Bank.
“We want to create a destination venue where tourists and local people can come to and enjoy great dining, access the beautiful mountain walks and feel very connected with their natural surroundings,” he said. “Our food will be sourced locally or grown in our
walled garden, our 85 staff by majority live locally, and we have incorporated the beauty of the countryside into the design and interior of the castle and hotel. We also have a working farm with cheviot sheep and longhorned cattle.” Killeavy Castle, first built in 1836, now has four luxury bedrooms, a formal dining room, a cellar bar and private function facilities, all with period features which have undergone significant restoration. Behind the Castle there is a permanent marquee for weddings, retreats and corporate events. Steeped in rich history, an underground tunnel once used as a servant’s passageway now links the castle to the newly built 45-bed boutique spa hotel, a Grade 2 listed building which was formerly a coach house, mill and farm buildings.
BEANNCHOR’S £4M LISBURN HOTEL GETS GO AHEAD
W
ork was set to begin on the Beannchor Group’s new £4m hotel The Haslem at Lisburn Square last month, with the venue expected to create 75 new jobs when it opens in the autumn. Plans for the 52-bedroom property, the first hotel in Lisburn City Centre, were approved in February and feature a contemporary look and feel including a striking glass-fronted ground floor façade. As well as an open-plan ground floor reception, lobby bar and restaurant accessed from the central piazza, the development will include a residents’ gym, conference room and underground car park.
Aiming for four-star status, the property represents a new concept for Beannchor, which owns and operates an extensive portfolio of hotels and venues including Belfast’s five-star Merchant Hotel, Bullitt Hotel and eight Little Wing pizzerias. The food and beverage offering will focus on all-day casual dining for residents and non-residents, while guestrooms will be well appointed and spacious. “Our vision for The Haslem is to create a stylish, urban space that will enhance the hospitality offering of Lisburn City Centre,” said Bill Wolsey, managing director, Beannchor. “We are passionate about the creation of
BALLYGALLY CASTLE INVESTING £135,000 IN NEW WEDDING PAVILION
B
allygally Castle, on the Antrim Coast Road, has announced plans for a new wedding pavilion set within the castle gardens. The new Belvedere Suite is a separate garden structure which represents a £135,000 investment by the Hastings Hotels Group, and aims to offer couples a new and unique venue in which to hold their wedding ceremony and enjoy superb views of the gardens and trout stream. “In recent years, we have experienced a noticeable increase
34 • HRNI APRIL
new and exciting concepts that meet and exceed the needs of the modern hotel guest. We hope that this new hotel, which will have its own distinct personality, look and feel, will be a fresh, vibrant new space that the people of Lisburn can take great pride in.” in the number of couples holding both their wedding ceremony and reception at Ballygally Castle and we wanted to make the most of our stunning grounds and views to offer couples another option for their ceremony,” said Norman McBride, general manager of Ballygally Castle. “Our new Belvedere garden suite will be able to accommodate up to 120 guests and will enable us to meet the growing demand for outside ceremonies, without having to worry about the weather. At Ballygally Castle, we will continue to only host one wedding a day, so all our couples can still enjoy having their very own castle for the day.”
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
hotelprofile
HOTELHUB
THESTATS
BEECH HILL HOTEL, DERRY~LONDONDERRY
F
ive new jobs have already been added at the Beech Hill since the House Collection acquired the hotel in September 2018. The group has ambitious growth plans to become the best four-star hotel in Ireland, capitalising on the hotel’s prime location between Derry~Londonderry and the North Coast. “We feel honoured to be part of the story of the Beech Hill Hotel whose character and charm have captured the hearts of local people for generations,” said Sam Harding, co-owner of The House Collection with Barry Kemp and Adam Kemp. The new owners hope to build on the venue’s existing strong client base, including its focus on tour groups and weddings in the summer months. “We have a very clear focus to put The Beech Hill on the map as one of the best hotels in Ireland, delivered through enhancements across the board,” said Harding. “The property, which has a rich 400-year history, has played host to former US President, Bill Clinton (who ranked it as his favourite place to stay in
Ireland) and we hope to bring that history into our upcoming projects. “The first such project is our new bistro bar and restaurant that will be unlike anything in the region, with fun and exciting food in a casual setting. We want to personally welcome the people of the northwest to the Beech Hill to experience our new menus and enjoy the comfortable surroundings of the historic house.” And plans are also in place to address the hospitality skills gap by using effective management and staff development to create opportunities for personal and professional growth and clear career paths. “Hospitality is an amazing industry, one of the most stable sectors in terms of jobs with a consistent year-on-year increase and one that is under less pressure with technological advancements as we are so heavily people-orientated,” said Harding. “Any hotel can have great facilities but not every hotel has the people in place to create an exceptional hospitality experience.”
HOTEL OPENED: 1991 OWNERSHIP/REFURBISHMENT HISTORY: The Beech Hill Hotel was sold by the O’Kane and Donnelly families, the previous owners for more than two decades, and was acquired by The House Collection in September 2018. EMPLOYEES: 42 total employees (20 full and 20 part time) ROOM NUMBERS: 28 STAR RATING: 4 STYLE: 400-year-old country house hotel MARKET POSITIONING: Wedding venue, leisure, tour groups GUEST PROFILE: All USPs: The 32-acre estate at Ardmore has a rich 400-year history; the house suffered a catastrophic fire during the Siege of Derry in 1689 and was subsequently rebuilt by the Skipton family. It was then taken over by US Marines during World War Two where it acted as a temporary base for soldiers, before being transformed into a hotel in 1989. The Beech Hill has hosted many famous names over the years from US presidents to musicians such as U2 and Ed Sheeran. The Beech Hill is situated on 30 acres of private woodlands, with its own walled garden, thought to be one of the oldest in the country, supplying food for the various dining experiences offered by the hotel. FOOD & BEVERAGE: To celebrate the provenance of food heritage in the North West, it has updated its fine and casual dining experiences to reflect produce grown and sourced locally. Ardmore Restaurant is is a fine dining experience, with a Lounge for Afternoon Tea and plans in place for a new casual dining restaurant in April.
tourismnews-attractions
TOURISM NI CONTINUES ITS EPIC JOURNEY TO THE 148TH OPEN
L
ocal schools, golf clubs, tourism industry representatives and sports stars recently gathered at Belfast City Hall to celebrate the first official stop of Tourism NI’s community engagement campaign The Epic Journey to The 148th Open. The community event will take place in every county in Northern Ireland, as well as Dublin, to mark the excitement and civic pride surrounding the return of golf’s most prestigious championship to Royal Portrush for the first time in nearly 70 years this July. “The 148th Open is the biggest event that Northern Ireland has ever held and has been years in the making,” said Aine Kearney, director of Business Support and Events, Tourism NI. “The Championship will shine a spotlight on Northern Ireland, placing us on a global
Champion, Rory McIlroy, last October. Practice day tickets are available for sale from TheOpen.com and a limited number of new hospitality tickets are also available across Championship days. At each location of The Epic Journey to The 148th Open campaign, 2 x tickets can be won for a Championship day at The Open 2019.
From left, John Bamber, chairman, Royal Portrush Golf Club; Aine Kearney, director of Business Support and Events, Tourism NI; and Denise Hayward, chief executive, Volunteer Now. Photo credit: Kelvin Boyes/ Press Eye.
stage and leaving a lasting legacy.” The Epic Journey to The 148th Open tour will include golf’s most iconic trophy, the Claret Jug, along with a giant #TheOpen letter sculpture, designed by Tourism NI and made out of 4,000 golf balls, which was unveiled by global golfing hero and former Open
EPIC JOURNEY TO THE 148TH OPEN April 2: Dublin City Centre May 9: Shambles Yard, Armagh May 16: Guildhall, L’Derry May 30: Portrush Golf Club, Antrim June 6: Slieve Donard Hotel, Down June 13: Hill of The O’Neill visitor centre, Tyrone
TV CHEF JAMES MARTIN’S ‘ADVENTURE’ COMES TO NORTHERN IRELAND N
orthern Ireland and its food scene were in the spotlight recently in GB, when millions of people tuned into two episodes of the popular ITV show James Martin’s Great British Adventure filmed in Northern Ireland. The episodes were created by Blue Marlin and supported by Tourism Ireland and Tourism NI, with the first featuring Martin meeting up with his friend, chef Paul Rankin, visiting the Giant’s Causeway to cook a fish stew for tourists
and Broighter Gold Rapeseed Oil in Limavady to chat with owner Leona Kane. They also took part in a hovercraft race at Foylehov Activity Centre and, after a spot of mackerel fishing off the North Coast, prepared a mackerel and grapefruit salad for the crew. Belfast, Moira and Strangford Lough feature in the second episode, with Martin touring Belfast with Rankin, heading for a game of golf, and fishing for langoustines in Strangford Lough.
From left, Paul Rankin and James Martin at Strangford Lough during filming.
TARGETING NORDIC TOURISTS FOR NORTHERN IRELAND From left, Ian Stagg, North & West Coast Golf Links; Ross Oliver, Galgorm Castle Golf Club; Linda Lynch, City Hotel Derry; Karen Henderson, Visit Derry; Julie McLaughlin, Tourism NI; Alexandra Mehaffy, National Trust – Giant’s Causeway; Aileen Hickey, Tourism Ireland; Jason Powell, Mid and East Antrim Borough Council; and Barry McCauley, Lough Erne Resort.
38 • HRNI APRIL
N
orthern Ireland was promoted to leading tour operators and travel agents from Norway, Sweden, Denmark and Finland at Tourism Ireland’s 2019 Nordic trade workshop, which took place in Copenhagen. Twenty-seven tourism companies from Northern Ireland and the island of Ireland took part in the workshop, meeting and doing business with the Nordic tour operators, to encourage them to extend their island of Ireland offering, or to include the island of Ireland for the first time, in their brochures and programmes. “We will roll out an extensive programme of promotions throughout 2019, to keep the momentum going and build on that success,” said Aileen Hickey, manager Nordic Region, Tourism Ireland.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
tourismnews-travel
TOURISM IRELAND ANNOUNCES GLOBAL GREENING LINE-UP FOR ST PATRICK’S DAY N ewcomers to Tourism Ireland’s Global Greening initiative, marking St Patrick’s Day last month, included Victoria Falls, York’s medieval City Walls, the Eden Project in Cornwall, a leopard statue called ‘Chiu’ in Nairobi, Nation Towers in Abu Dhabi, the Château de Beaulieu on the Loire, Atakule Tower in Ankara and the Shizuoka Stadium ECOPA in Japan, where Ireland will play Japan in the Rugby World Cup in September. Pari Roller – the world’s biggest rollerskating event, which takes place every Friday night in Paris – was also set to go green. Hundreds of roller-skaters gliding through the streets of the French
From left, Joan O’Shaughnessy, chairman, and Niall Gibbons, CEO of Tourism Ireland.
capital stopped at the Palais de Chaillot, carrying bright green glow sticks. To mark the 10th year of its Global
MILLIONS OF ITALIANS TO SEE BELFAST ADS IN NEW TOURISM IRELAND CAMPAIGN
A
new Tourism Ireland online video campaign promoting Belfast is underway in Milan and Venice, both of which offer direct flights to Belfast. And millions of commuters are seeing eye-catching ads for Belfast in metro stations around Milan – part of a separate Tourism Ireland campaign with Ryanair to highlight Belfast as a fantastic city break destination and to drive demand for flights from Milan (Bergamo) to Belfast. The ads are on display in 15 different metro stations – which have a footfall of around nine million people each week. Tourism Ireland is also working with online travel agent Lastminute, to promote good value packages in Belfast and Northern Ireland. Online ads will reach around three million people in the Lombardy and Veneto regions of northern Italy, as Italians living in or near Milan and Venice can fly direct to Belfast with Ryanair and easyJet. “Co-operative campaigns with key partners, like Ryanair and Lastminute, are an important element of our programme, to drive demand for flights to Belfast and grow visitor numbers to Northern Tourism Ireland also highlighted Northern Ireland at Ireland,” an event in Milan attended by around 60 travel and lifestyle journalists and bloggers, and leading Italian said Niamh tour operators. The event was designed to entertain and inform the guests about the island of Ireland and Kinsella, bring the destination to life and included a cooking manager demo by Paul Cunningham of Brunel’s Restaurant in Italy, Tourism Newcastle, pictured with Italian food personality and influencer Sonia Peronaci. Ireland. www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
Greening campaign, Tourism Ireland is launching a new book, Ireland’s Greening of the World. “The success of our Global Greening initiative is due in no small part to the great work that has been carried out across the world by Irish people and the diaspora,” said Niall Gibbons, CEO of Tourism Ireland. “The eagerness of cities and countries everywhere to take part underlines the strength of the deep connection that people all over the world feel to Ireland. More than 70 million people around the world claim links to the island of Ireland and St Patrick’s Day is a truly unique opportunity to reconnect them with their heritage.”
THEMES AND STORIES ABOUT THE ISLAND OF IRELAND PRESENTED TO SPANISH JOURNALISTS AND INFLUENCERS From left, Caroline Phelan, Embassy of Ireland in Madrid; Bronagh Masoliver, Visit Derry; and Pura Gimenez and Barbara Wood, both Tourism Ireland.
T
ourism Ireland in Spain recently unveiled its key themes for 2019 at an event in Madrid attended by around 55 top travel and lifestyle journalists, including representatives of Condé Nast Traveller, Cosmopolitan, El Mundo and El País, as well as social influencers and leading Spanish travel professionals. There was a special focus on Northern Ireland at this year’s event, with a Game of Thrones theme and representatives of Visit Derry in attendance. Guests enjoyed food and drink from Northern Ireland, including shortbread from Farringford Foods, Suki Tea and Bushmills whiskey, and Tourism Ireland unveiled its new Fill your Heart with Ireland campaign (in Spanish, Irlanda llega a tu corazón). “Our new Fill Your Heart with Ireland campaign is now live, targeting Spanish travellers on popular video websites and social platforms,” said Barbara Wood, Tourism Ireland’s Manager Spain. “We are also rolling out a number of cooperative campaigns with key partners like Aer Lingus, Ryanair, Iberia Express and Logitravel.” APRIL HRNI • 39
profile
HILLSBOROUGH CASTLE AND GARDENS UNVEILS ITS MAJESTIC EVENT SPACES
H
illsborough Castle and Gardens, Co Down showcased its newly re-purposed events spaces to over 100 guests from the events and hospitality sector on February 26. An opportunity to introduce the venue to new clients ahead of the official public launch in April, the unveiling followed a five-year £20m investment project by independent charity Historic Royal Palaces to transform the historic site into a major visitor attraction. Guests explored the State Dining Room, Red Room and Throne Room, alongside local produce provided by Yellow Door, the Castle’s newlyappointed catering company from Rustic Pork & Pheasant Terrine with Hillsborough Pear Chutney to Rhubarb & Custard Eclairs. Entertainment included jazz music from The Swing Gals, while the Hillsborough Castle team offered expert insight into the Castle’s history. “We were delighted to host this exclusive showcase of our stunning event spaces before the Castle officially launches in April and to say thank you to existing clients and industry partners for their ongoing support,”
40 • HRNI APRIL
said Debbie McCamphill, events and household manager at Hillsborough Castle and Gardens. “This promises to be an exceptional year, with exciting dates for the diary already announced, including the Hillsborough Castle and Gardens Food Festival in July. “As with any event held at the Castle,
we are always looking at how we can raise the bar for our guests, creating unique bespoke events whether that’s offering the perfect setting for Corporate Gala Dinners, award ceremonies, intimate business meetings and conferences, as well as an ideal backdrop for fairytale weddings.” Suppliers included Yellow Door, catering; Blue Moon Event Design; North Down Marquees; JN Wine; Shortcross Gin; Moss Rose Vintage, florals; The Swing Gals, music; James Patience, harpist; Bradley Quinn, photography; and The Nooks, music.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
tourismprofile
OVERTOURISM IS HERE: TIME TO GET SMARTER WITH TOURISM BY DR PETER BOLAN, ULSTER UNIVERSITY BUSINESS SCHOOL
G
lobal tourist arrivals reached a record 1.4 billion in 2018 (up 6% on the previous year). With tourism forecast to grow at a rate of at least 4% per year over the next 10 years compared to 2.7% growth for the global economy generally, we can clearly see just how fundamentally important this industry has become on the global stage. Here in NI that growth pattern has achieved similar levels of success. Whilst the positive benefits abound, this continued growth in tourist numbers has brought with it the spectre of overtourism; the ‘phenomenon of a popular destination or sight becoming overrun with tourists in an unsustainable way’. Globally, cities such as Barcelona, Amsterdam and Venice have become the worst destinations for overtourism with local authorities forced to deal with pressure from residents unhappy with the disruption. A great deal of media attention has also been centred on such high-profile examples in the past year. In Barcelona protests have been held by locals frustrated with the increasing number of tourists. In Amsterdam an increase in tourist taxes is already being implemented, along with marketing campaigns for outer city destinations, in an effort to reduce the number of stopover tourists and to prevent overcrowding. In Venice, the city mayor has recently set up turn-stiles to divert tourists down less crowded streets and away from the main tourist thoroughfares in a response to locals putting up posters and placards telling tourists they are not welcome. Whilst here in Northern Ireland we have not reached those levels, we have nonetheless begun to see pockets of overtourism here too. The iconic Dark Hedges, just one example that has already received plenty of media coverage for overtourism. Made famous due to featuring in Game of Thrones, the rural scenic location has become almost a mecca for the visiting fans of the television show. So, whilst Game of Thrones has achieved wonders for Northern Ireland tourism with highly beneficial impact, this site has become a victim to what can happen with new mediafriendly growth forms of tourism when not properly planned, managed and controlled. Even with the introduction of a traffic ban for many vehicles, the problem continues with many simply ignoring www.hospitalityreviewni.com
it. Quite simply no-one has been taking ownership of something which crucially needs to be addressed. Urban destinations such as Bacrelona and Venice may have been receiving the greatest media attention recently for the overtourism impacts they have been experiencing, but it is landscape tourist attractions in rural and peripheral regions that can be affected more quickly and more radically from sudden increases in tourism popularity. This is in part due to the fact they tend to be more fragile sites of natural and environmental significance, with smaller carrying capacities and in areas not served by major transport infrastructure such as the right kind of roads which can handle large volumes of traffic (including many large capacity tourist coaches). Another on the horizon could be the Giant’s Causeway. Receiving over one million visitors for the first time in 2017 was a hugely significant milestone for our top visitor attraction and helps to create an enormous positive economic impact to the region, but if recent yearly growth levels in visitors numbers continue then we could begin to see overtourism raise its head more prominently here too. At the Causeway at least, such challenges are well recognised and ‘responsible tourism’ is very much on the agenda there. Responsible tourism is about taking responsibility for delivering sustainable development through tourism. It can be seen as a process, and a way of thinking and behaving, aimed at reaching a positive outcome for society and the environment as well as visiting tourists. As such, it aims to make tourist destinations better places to live and work, as well as providing tourists with a more enjoyable and meaningful experience through connections with local people and community. No-one would have thought 30 years ago that Northern Ireland would ever be facing problems of overtourism. Now we are however, and whilst on the one hand it can be seen as a nice problem to have, nonetheless it is a problem and challenge going forward. We don’t want to curtail tourists coming here but we do need to get smarter about tourism. It can’t just be a numbers game, keeping going after more tourists indefinitely. Smarter to focus on certain types of tourist, particularly the high-
twitter.com: @Hosp_ReviewNI
spend tourist. That can be certain types of visitor such as the golf tourist, as well as particular international markets that are high-spenders, growth ones such as China, as well as more traditional ones such as North America. Boxing clever in that way to even greater effect than we have up to now can certainly help. A thousand of those tourists, for example, could easily be worth 5,000 other types of tourist in terms of the economic impact (as long as we can encourage them to stay longer in our regions when here and provide the wider experiences they seek). It’s also about spreading the tourism impact away from being too concentrated in key high profile attractions. Our visitors need to be spread more throughout Northern Ireland, encouraged to explore more, spend time in other parts of the province that have so much to offer in tourism terms, to help alleviate pressure at the more high impact honey-pot sites. Spreading tourism impact more throughout the year is also necessary to alleviate pressure in peak tourist season for the top attractions and the more vulnerable rural sites. We are already seeking signs of this happening. We are not as seasonal a destination as we once were, with international visitors more visible throughout the year. However, we still need to find ways to take that even further in the right direction. Even our urban areas like Belfast (which can arguably absorb the overtourism impact moreso than our rural locations) must take steps in the right direction with these issues. Belfast already has one of the worst traffic congestion problems in Europe during rush hour times of the day. Additional tourist traffic if we keep growing as a destination will exacerbate that even more, causing all kind of issues. In short there is a management, planning and strategy job to do. We’ve moved now from an era of tourism marketing to one of tourism management. It’s not just about bringing the tourists here in ever-increasing numbers. We need to bring the right ones here and we need to manage them. If we can plan for that now, we can avoid having to use some of the more draconian measures some European destinations have had to use recently to control and minimise the impacts of overtourism. APRIL HRNI • 41
businessnews
RNN LIVE LAUNCHES IN RESPONSE TO DEMAND FOR VIDEO-FIRST CONTENT
I
n response to rising demand for mobile-ready content, and video-first content on social media channels, Co Down-based RNN Communications has launched a new service, RNN Live. Headed up by agency Founder Riki Neill, and Communications Manager Jill McLernon, RNN Live aims to marry quality and immediate video content with live reporting from events. “Video-first is a reality for our clients, brands and consumers,” said Neill. “Every day, millions of people watch video content on their social channels and there’s a huge demand for brands to create multiple pieces of original and compelling video content.
From left, Jill McLernon, communications manager at RNN Communications; Natasha Mudi, content creator and presenter; Marcin Koscielny, videographer; and Riki Neill, founder and director of RNN Communication.
“Video can be expensive, and turnaround times are seldom within 24 hours unless paying a premium;
RTE PAYS TRIBUTE TO SIR WILLIAM HASTINGS IN NEW BUSINESS SERIES
R
with an average TE has paid From left, Eoin Shanley of Copper Fish Studio and Lady Joy Hastings. lifespan of 30 tribute to the years. late Sir William The Hastings Hastings in its family was asked new series of to give Eoin Strictly Business, something close presented by to Sir William’s fashion designer heart and, after and entrepreneur some thought, Sonya Lennon, Lady Hastings and following decided upon a the fortunes of piece of Mourne six small Irish Granite to businesses as reflect her late they endeavour to husband’s love of the famous Co Down make it big. mountains. He presented Lady Joy and After being made redundant, Wicklow daughter Julie with a lamp inspired by man Eoin Shanley set up Copper Fish the shape of the Mourne Mountains with Studio, a unique artisan studio creating a base made of wood from the Belfast bespoke lighting pieces. The uniqueness Docks. The lamp now takes pride of of Eoin’s work stems from the origin of place in the Sir William Hastings Suite in each creation which is finished off with the Grand Central Hotel. the highest spec LED ‘show piece’ bulbs
HASTINGS HOTELS APPOINTS NEW DIGITAL MARKETING EXECUTIVE
H
astings Hotels has appointed a new digital marketing executive, Matt McRoberts, who is responsible for managing the Hastings Hotels’ websites, digital advertising, email campaigns and liaising with business partners across all seven hotels. He previously worked in a digital role for Wilsons Auctions and holds a BSc (Hons) in Business Studies from Ulster University.
42 • HRNI APRIL
Matt McRoberts.
therefore RNN Live is our response to offering immediate, quality content, and social takeovers at a competitive cost. “There’s already solid interest in this service from existing clients, however our RNN Live service is open to all companies who are interested in elevating their events or delivering videofirst social media strategies.” The company has partnered with videographer, Marcin Koscielny, and content producer and presenter, Natasha Mudi, to deliver RNN Live, which will include live interviews - presented by Natasha - social media takeovers, social videos for stories, promotional videos and post-event videos.
TOURISM IRELAND ANNOUNCES NEW STAKEHOLDER LIAISON MANAGER
Ciaran Doherty.
T
ourism Ireland has appointed Ciaran Doherty to a new position of stakeholder liaison manager – Northern Ireland. He will take up the post immediately, working from Tourism Ireland’s office in Coleraine and collaboratively with colleagues in Tourism Northern Ireland and other agencies, local authorities and tourism groups to identify opportunities to further enhance the delivery of tourism from overseas and to grow overseas tourism to Northern Ireland. Doherty was previously digital campaigns manager for Tourism Ireland and, before that, held responsibility for business partnerships, access development, website and social media strategy.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
AMUSEMENT & LEISURE
CATERING EQUIPMENT
AMUSEMENT & LEISURE
classifieds
CATERING EQUIPMENT
DEADLINE... EDITORIAL:
FRIDAY 29 MARCH 2019 Contact: Alyson Magee T: 028 9026 4175 e: a.magee@ independentmagazinesni.co.uk
ADVERTISING:
NEXT ISSUE...
MAY 2019
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
FRIDAY 5 APRIL 2019 Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk
APRIL HRNI • 43
DRINK DISTRIBUTORS
44 • HRNI APRIL
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
DRINK DISTRIBUTORS
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
APRIL HRNI • 45
DRINK DISTRIBUTORS
46 • HRNI APRIL
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
DRINK DISTRIBUTORS
FOODSERVICE
INDUSTRIAL CLEANING
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
APRIL HRNI • 47
INDUSTRY ORGANISATIONS
48 • HRNI APRIL
INTERIOR FIT-OUT
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
PROPERTY CONSULTANTS
REFRIDGERATION
RECRUITMENT
SEAFOOD
SEAFOOD
NEXT ISSUE... MAY 2019 DEADLINE... ADVERTISING:
FRIDAY 5 APRIL 2019 Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
APRIL HRNI • 49
q&a
THE LAST WORD FAVOURITE BAND: Westlife LAST BOOK READ: A Child called It by Dave Pelzer – very sad but it had a happy ending. FAVOURITE CELEBRITY: Ant and Dec
SOCIAL
FAVOURITE FOOD: Chicken Curry & Fried Rice LAST HOTEL YOU STAYED AT: Culloden Estate & Spa LAST BAR/NIGHTCLUB YOU VISITED: My local, the Coast Road Bar in Glenarm. FAVOURITE PLACE IN THE WORLD: Glenarm – home, sweet home.
DRINKS
FAVOURITE HOT DRINK: Hot chocolate FAVOURITE SOFT DRINK: Fanta Orange BEER OR CIDER: Neither WHITE OR RED WINE: White wine WHISKEY OR BRANDY: Neither GIN OR VODKA: Either but prefer vodka COCKTAILS OR BUBBLY: Bubbly WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Ant & Dec, Dolly Parton and my hubby. ONE ITEM YOU COULDN’T LIVE WITHOUT? My phone.
NAME
MARGARET WILSON
COMPANY
HASTINGS BALLYGALLY CASTLE HOTEL (4*)
JOB TITLE
HOUSEKEEPING MANAGER
also look out for any special guests and occasions to ensure slates, wine, flowers etc are arranged. I oversee staff performance on a daily basis and check rooms and public areas for cleanliness and maintenance issues. It’s also my responsibility to train housekeepers on what is expected of them.
HOW LONG HAVE YOU BEEN IN THIS ROLE? 12 and a half years.
WHAT WAS YOUR FIRST JOB? Play group assistant in Glenarm nursery.
DESCRIBE A TYPICAL DAY? Every day is different and can be very challenging. My main aim is to ensure bedrooms are serviced to a high standard and recognise guests’ needs – making them feel welcomed and comfortable in their rooms. I
FAVOURITE TV SHOW: All soaps but in particular Coronation Street. FAVOURITE FILM: Mamma Mia FAVOURITE ALBUM CURRENTLY LISTENING TO: Dolly Parton, I really enjoy listening to her music.
50 • HRNI APRIL
ENTERTAINMENT
WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Karen Grassle, best known for playing Caroline in Little House on the Prairie. WHAT IS YOUR IDEAL JOB? I am very fortunate enough to be in a job that I really do love. FAVOURITE QUOTE? Every cloud has a silver lining. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Treat people the way you would like to be treated. INSPIRATION IN YOUR LIFE? My grandchildren.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com